Thursday, December 13, 2012
1/2 c. softened butter or margarine
1 tsp. vanilla
4 c. powdered sugar
2/3 c. chopped walnuts (optional)
Beat butter with cream cheese. Add vanilla and powdered sugar Beat with mixer until smooth. Spread over cake. Sprinkle with nuts.
Thursday, November 29, 2012
3 c. water or chicken broth
1 1/2 c. long grain white or basmati rice, rinsed until the water runs clear
Pinch of salt
6 Tbsp (3/4 stick) unsalted butter
1 clove garlic, peeled
Juice and grated zest of 1 lemon
2 Tbsp. minced fresh flat-leaf parsley
Bring the water to a boil in a large heavy saucepan. Add the rice, salt, and 1 Tablespoon of the butter and place the clove of garlic on top. Reduce the heat to the lowest setting. Cover tightly and simmer until all the liquid is absorbed, 20-25 minutes.
Remove from the heat and let stand for 10 minutes, covered. Stir in the remaining 5 tablespoons of butter, the lemon juice and zest, and parsley. Serve immediately.
Wednesday, November 14, 2012
2 Tbsp. unsweetened cocoa powder
1/2 c. sugar
1 1/2 tsp. baking powder
pinch of salt
1/2 c. whole milk OR chocolate milk
2 Tbsp. canola, peanut, or walnut oil
1 Tbsp. vanilla extract
1/2 c. smooth or chunky peanut butter
1/2 c. semi-sweet chocolate chips
3 Tbsp. unsweetened cocoa powder
3/4 c. sugar
1 1/2 c. boiling water
Vanilla ice cream for serving (a must!)
Coat slow cooker with non-stick cooking spray. (If you use a crockpot liner, spray the liner.) In a medium-size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir until well blended; continue stirring in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter (warm it in the microwave if thick and sticky); the batter will be thick. Stir in the chocolate chips. Spread evenly in the slow cooker.
To make the topping, in another medium-size bowl, combine the cocoa and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 1/4 hours. Turn off the cooker and let stand, covered, for at least 30 minutes before serving. Serve with vanilla ice cream.
Monday, November 12, 2012
1/2 lb. ground beef or ground turkey
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
1 1/2 tsp. chili powder
2 Tbsp. water
8 small (6-inch diameter) flour tortillas
1 c. Crisco shortening or cooking oil
1 (16 oz) can refried beans
1/3 c. diced tomato
2/3 c. mild picante salsa
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1/4 c. chopped green onion
1/4 c. sliced black olives (I don't use these)
Brown meat; drain. Add salt, onion powder, paprika, chili powder, and water; let mixture simmer over medium heat for about 10 minutes. Stir often. Set aside. Heat oil in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry eat tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Heat up refried beans in a small pan over the stove or in the microwave. Preheat the oven to 400. When meat and tortillas are done, stack each pizza by first spreading about 1/3 c. refried beans on face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions, and olives, stacking in that order. Place pizzas in hot oven for 8-12 minutes or until cheese on top is melted.
Sunday, October 28, 2012
3 Roma tomatoes
2 Tbsp. taco seasoning
1 2"x2" cube of sharp cheddar cheese
1 small slice of jalapeno pepper
3 sprigs cilantro
1/2 tsp. garlic salt
1/3 large carrot
2 Tbsp. onion
1/4 tsp. black pepper
2 c. hot water
1/2 c. tortilla chips
Place all ingredients except chips in BlendTec or VitaMix blender. Press Soups button. Add tortilla chips. Press the pulse button 3 times to blend chips.
(May also add any combination of chips, corn, or beans.)
Wednesday, September 5, 2012
1 Tbsp. olive oil
1 c. onion, chopped
1 Tbsp. fresh ginger, peeled, minced
1 tsp. cumin seed
1 tsp. turmeric, ground
1/2 tsp. red pepper, crushed
4 garlic cloves, minced
2 c. cauliflower florets, chopped
2 1/2 c. water
1 c. dried lentils
2 Tbsp. fresh lime juice
1 Tbsp. fresh cilantro, minced
3/4 tsp. salt
6 c. cooked basmati rice or 6 c. long grain rice, cooked
Directions: Heat olive oil in large saucepan over medium-high heat. Add onion, ginger, cumin, turmeric, red peppers and garlic. Saute 2 minutes. Add cauliflower; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve 1 c. lentil mixture with 1 c. rice.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes,
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
Saturday, August 18, 2012
1 small onion, chopped
1 c. (8 oz. bottle) Ortega Thick & Smooth Taco sauce
3/4 c. water
1 can (4 oz.) diced green chiles
1 pkg. (1.25 oz.) taco seasoning mix
2 c. shredded mild cheddar cheese
Preheat oven to 375. Grease 11x7-inch baking dish. Cook beef and onion until beef is browned; drain. Stir in taco sauce, water, chiles, and seasoning mix. Cover over low heat for 3-4 minutes. Layer half of the chips on the bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup of cheese. Repeat with remaining ingredients. Bake for 20-25 minutes or until bubbly and cheese is melted.
Tuesday, August 7, 2012
1/2 c. water
1 pkg. onion-mushroom soup mix
1 boneless beef chuck eye roast (2-2 1/2 lb)
1 lb. baby red potatoes
1 pkg. (1 lb) carrots
1 onion, diced
Mix first three ingredients. Place meat in slow cooker. Top with vegetables and sauce; cover. Cook on LOW 8-9 hours or HIGH 6-7 hours.
Wednesday, July 25, 2012
Wednesday, July 4, 2012
1/4 c. onion
1 can Cream of Mushroom
1/2 c. butter, melted
2 c. chips or crackers
8 oz. cheese
Preheat oven to 350. Pour both cans of asparagus and in a greased casserole dish. Mix in onion. Pour the Cream of Mushroom soup over the asparagus. Top with cheese. Mix butter with chips or crackers. Sprinkle butter and chip mixture on top of Cream of Mushroom. Bake at 350 for 25-30 minutes.
Tuesday, June 5, 2012
1 red bell pepper, cored, seeded, and julienned
1 yellow pepper, cored, seeded, and julienned
1 c, thinly sliced carrots
1/2 c. thinly sliced red onion
1 c. sliced yellow squash
1 c. small broccoli florets
1 baby eggplant, cut into chunks
1 clove garlic, minced
1/2 c. teriyaki sauce
2 c. sliced bok choy
1 c. fresh bean sprouts
1/4 tsp. black pepper
1/4 tsp. kosher salt
1/2 c. peas
2 Tbsp. sesame oil (optional)
Prepare and cut all the vegetables. In a wok or large skillet, heat canola oil until almost smoking. Add the peppers, carrots, and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, garlic, and teriyaki sauce. Cook, stirring constantly for 2 minutes. Add the bok coy, sprouts, pepper, and salt. Cook, stirring until crisp tender, about 2 minutes more. Stir in peas and sesame oil and remove from heat.
Monday, June 4, 2012
1 15 oz. can tomato sauce
1 15 oz. can kidney beans, undrained
1 15 oz. can pinto beans, undrained
1/2 c. diced onion (1/2 medium onion)
1/4 c. diced green chilies (1 chili)
1/8 c. diced celery (1/2 stalk)
2 small tomatoes, chopped
1 1/2 Tbsp. chili powder
1 Tbsp. cayenne pepper
1 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1 c. water
Brown the meat in a skillet over medium heat; drain off the fat. Transfer meat and all remaining ingredients to a crock pot. Cook on LOW for 6-8 hours.
OR, after browning meat, combine meat and all remaining ingredients in a large pot and bring to a simmer over low heat. Cooke, stirring every 15 minutes, for 2-3 hours.
Thursday, April 19, 2012
Sunday, April 15, 2012
1 large egg
1/4 c. sour cream
1 c. flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
2 Tbsp. melted butter
1/2 c. fresh blueberries
IN a large bowl, stir milk, egg, and sour cream together. In a separate bowl, stir together flour, baking powder, sugar, and salt. Add flour mixture to milk mixture. Stir batter until large lumps disappear. Stir in melted butter. Add blueberries, gently folding them into the batter.
Monday, February 27, 2012
Monday, February 20, 2012
1/2 cup butter
2 oz a dark chocolate bar, chopped (optional)
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in optional chopped chocolate, sugar, eggs, 1 teaspoon vanilla, 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes.
Tuesday, January 10, 2012
Thursday, January 5, 2012
1 c. all-purpose flour