Wednesday, December 29, 2010

Chicken Cordon Bleu Casserole

1 cup panko bread crumbs
4 T melted butter
2 cups cooked cubed chicken breast
8 ounces shredded swiss cheese, 
2 cups of diced ham
1 can cream of chicken soup
1/2 c. white wine
1/2c. buttermilk
1/2 t. black pepper

Mix melted butter and bread crumbs.
Put bread crumbs in bottom of 9x13 pain.
Layer chicken, swiss cheese and then ham.
Mix soup with buttermilk and wine and pour over all.

Bake at 350°F for 30-35 minutes, or until tender and bubbly.
I served with steamed broccoli, baked potatoes or zucchini.

Pumpkin Pie Cake

1  29 oz. can pumpkin puree
1  12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Preheat oven to 350°F
Lightly grease one 9x13 inch pan
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice.
 Mix well. Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Melt the butter or mararine, and drizzle it over the cake mix.
Sprinkle walnuts over the top.
Bake for 55 to 60 minutes, or until done.
Top with real whipped heavy cream, with a touch of powdered sugar and vanilla bean in it! YUM!


2 cups sugar
1/2 cup crisco
1/2 cup butter
2 eggs
1 t. raspberry extract
2 t. lemon extract
2 1/2c. all purpose flour
1/2 t. salt
2 t. baking soda

Preheat oven to 375 degrees
Mix first 4 ingredients until light and fluffy.
Then add flour ,soda and salt and mix again until well combined.
Drop by rounded teaspoons.
Flatten slightly and add your favorite sprinkles
Bake 6-9 min depending on if you like soft or crunchy cookies.
Take out at 6-7 min for soft.
Take out at 8-9 for crunchy..

Tuesday, December 7, 2010

Buttermilk Pie

2 9-inch pie crusts, unbaked
3 cups sugar
1/2 cup sifted flour
1/2 teaspoon sea salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) butter, melted
1 cup buttermilk
the zest of one lemon.
Mix sugar, flour and salt. 
Add eggs, butter, buttermilk, lemon zest and vanilla.
 Mix well and pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. 
They shouldn’t jiggle very much at all when they’re done).
 If the tops are getting too brown, cover loosely with foil for the remainder of baking time. 
Let cool for at least 1 hour before slicing.
 I like mine ice cold, so I put in the fridge overnight before serving.

Monday, December 6, 2010

Sweet Idaho Cornbread

Sweet Idaho Cornbread

1 cup margarine

1 1/2 cups sugar
4 eggs
2 1/4 cups flour
3 tsp. baking powder
1 1/2 cups white cornmeal
1 tsp. salt
2 1/4 cups milk

Cream the margarine, eggs  and sugar.

 Add dry ingredients (flour, baking powder, cornmeal and salt). 
Stir in milk until well combined.
 Pour in a greased 13x9 pan and bake at 375 degrees for 35-40 minutes
To make sure it is done take a skewer and stick in the middle, if it comes out clean it is done!!

EXCELLENT topped with honey butter!!!

Monday, October 25, 2010

Quick and Easy Breadsticks

Let me preface this by saying.. My kids LOVE these and so do their friends at school.
I have been told when they take them for lunch, kids bribe for one.

1 1/2 c. lukewarm water
2 T. sugar
1 T. rapid yeast
combine above ingredients and let sit for 10 min.
Then Add:
3 cups flour
1 1/2 t. salt

Mix ingredients until dough forms..
Then knead for 3 min.
Let covered dough rise in warm area in your home for 20 min.
punch down and roll into a 1/2 inch rectangle
Cut strips and place on greased baking sheet.
(I use a pizza cutter for quick cutting)
You could also twist if you wish.
brush melted butter on the bread sticks
 BEFORE the second rise.
Sprinkle on garlic salt (a lot can go a long way) and dried parsley flakes.

Let rise another 20 min.
Cook at 400 degrees for 20 min or until golden brown.

You can also vary these bread sticks..
There are so many different kinds besides garlic
 you can make by sprinkling:
Parmesan cheese
sugar and cinnamon
Italian Seasoning
Dried Rosemary and Thyme
Pizza Salt
Use your imagination!!!!

Wednesday, October 20, 2010

Apple Pie Filling for the Freezer

6-8 C firm peeled, sliced apples ( i used granny smith)
sprinkle with 1 T lemon juice
In a gallon ziploc bag toss until well mixed
1C sugar
1/4 c. flour
1 t. apple pie spice
Then add apples and shake until well coated.  
 Make sure you get all the air out and they lay flat and you can stack bags.
Place stacked bags and freeze.. 

 Thaw in fridge. 
May need to be drained before putting in pie shell.
There are many desserts you can make with this besides the pie.
Apple Crisp
Apple Cobbler
Baked Apples
Apple Cake

English Muffins

With butter and strawberry freezer jam..

1 cup buttermilk
2 T. white sugar
1 T  active dry yeast
1 cup warm water
1/4 cup melted shortening or melted butter
5-6 cups all-purpose flour(i used white lily)
1 t. salt

.Warm the buttermilk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
.In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. I let it rise about an hour. Remember patience with yeast dough, yields a better product.
.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. The tuna can totally reminds me of my grandma. Sprinkle parchment paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

I cook them on 350 on my big pancake griddle

Tuesday, September 28, 2010

Sweet Amish White Bread

2 cups warm water
1/2 c. white sugar
1 1/2 T. active dry yeast
1 1/2 t. salt
1/4 c. canola oil
5-6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down.
Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.
 Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees for 30 minutes.

Friday, September 17, 2010

Sticky Toffee Pudding

"pudding" Ingredients:
unsalted butter for baking dish
1 cup and 1 tablespoon all purpose flour
1 teasoon baking powder
3/4 cup pitted dates
7 tablespoons unsalted butter
3/4 cup sugar
1 egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cup boiling water

Toffee Sauce
5 tablespoons brown sugar, packed
2 tablespoons heavy cream

whipped cream for topping

Heat the oven to 350° F. Butter an 8x8" baking dish.
Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. 
Chop the dates fine; toss with 1 tablespoon flour in a small bowl. 
(I bought my dates already chopped at wally world. :) )
Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy.
 Beat in the egg along with a little of the flour mixture; beat for 1 minute.
 Beat in remaining flour mixture.
Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine (this will be black in color, don't stress about it! ); add to batter, beating until well blended. 
Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.

Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. 
I double to toffee sauce recipe, to have more on hand.
Store extra sauce in fridge for ice cream topping.. ;)

I have been told by my British friends that custard, ice cream or heavy whipping cream is good with this..

Tuesday, September 14, 2010

Cinnamon Rolls

◦1 envelope active dry yeast or 1 tablespoon of bulk rapid rise Yeast
*1/4 cup warm water
◦1 cup milk, scalded then cooled
◦1/2 cup butter, melted with the scaled milk
◦1/3 cup sugar
◦1 1/2 teaspoons salt
◦4 1/2-5 cups all-purpose flour
* 2 eggs

◦4 tablespoons butter, room temperature
◦1/2 cup brown sugar
◦1 tablespoon ground cinnamon

◦1 cup sifted powdered sugar
◦1/4 teaspoon vanilla
*1 tablespoon melted unsalted butter
◦1 tablespoon scalded milk, plus additional as needed

1.In a large bowl, stir the yeast  into the warm water and let stand for 5 minutes; stir in milk, melted butter, eggs. 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth.
Gradually stir in 1 1/2 cups flour, keeping the dough smooth; if the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough; cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.
Heat oven to400°.
Divide the raised dough in half.
On a lightly floured board, roll out or stretch with your hands 1 piece of dough to make a 12-by-8-inch rectangle; spread 2 tablespoons of the soft butter over the top of the dough; sprinkle with half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion.
Repeat with remaining dough.
Cut the dough into 2-inch slices (i use dental floss to cut it); place on parchment paper on your baking sheets; let the dough rise (in a warm place) until doubled..
Bake in the oven for 12-15 minutes, or until golden brown.
Take the baking sheets out of the oven.
Top rolls with powdered sugar icing immediately.
Serve warm or at room temperature.

Powdered Sugar Icing:
Combine sugar, vanilla and 1 tablespoon milk in a small bowl; stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.

Monday, September 6, 2010

Buffalo Chicken Wing Dip

 2 cups cooked chicken breast, diced or chopped
4-8 oz. Franks Hot Sauce
2 pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
2 cups shredded sharp Cheddar cheese, divided
1 bunch celery, washed and cut into sticks

Tortilla Chips

Preheat Oven: 350°

In a large bowl combine: chicken, hot sauce, cream cheese, dressing and ½ of the shredded cheese. (Adjust the amounts of hot sauce and/or cream cheese to make the dip mild, medium or hot per your own taste.)

Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350º F for 25 to 30 minutes.

Thursday, August 5, 2010

Emeril's Paneed Chicken Breasts with Carbonara

Ingredients For the Chicken

2 chicken breasts, boned, skinned and pounded out to 1/4 inch
1/4 c all-purpose flour
1/4 tsp Emeril's Essence
1/2 tsp Emeril's Essence
1 large egg
1/2 c milk
1/2 c bread crumbs
1/2 tsp thyme
1/2 tsp basil
1/2 tsp parsley
1/2 tsp oregano
1 tbsp parmesan cheese
7 tbsp olive oil

Ingredients for Carbonara Sauce

1/4 cup bacon, small dice
1/4 cup pancetta, small dice
1 tablespoon diced onion
1 teaspoon garlic, minced
1 cup heavy cream
1 cup frozen peas
2 tablespoons Parmesan cheese, grated
1/4 teaspoon salt
3 turns fresh cracked black pepper
2 tablespoons country ham, small dice
1 tablespoon chopped parsley

Make the Chicken
1. Season each chicken breast with 1/4 teaspoon of Essence. In a small bowl, combine the breadcrumbs, Parmesan, parsley, basil, thyme, oregano, 1 tablespoon of olive oil and salt.
2. In a separate bowl, season the flour with 1/2 teaspoon of salt and stir to blend. In a third bowl, beat the egg with the milk and season with the remaining 1/2 teaspoon of Essence.
3. In a large skillet or sauté pan set over a medium-high heat, add the remaining 6 tablespoons of olive oil and once the oil is hot, dredge the chicken in the seasoned flour, then the egg wash and finally the bread crumbs.
4. Place the breaded chicken in the skillet and fry for 2 1/2 minutes on the first side, and flip over to cook for 2 minutes on the second side.

Make the Carbonara Sauce
1. In a sauté pan over a medium high heat, render the bacon and pancetta till crispy, remove from the pan and discard all but 1 tablespoon of the fat. Add the onion to the pan and sweat for 2-3 minutes.
2. Add the garlic and sweat for 30 seconds. Immediately add the cream, peas, cheese, salt and pepper. Allow the sauce to boil and reduce by fifty percent before returning the bacon and pancetta to the sauce, and garnishing with the country ham and parsley.
3. Pour 4 tablespoons of the sauce over each chicken breast to serve.

Ingredients for Emeril's Essence

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months

Recipe copyright ©2001 by Emeril Lagasse

Saturday, July 24, 2010

Almost Famous Coleslaw

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots (finely)

1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Cabbage and carrots must be finely diced.

Pour cabbage and carrot mixture into large bowl.
Prepare the dressing, mix until smooth and creamy.
I mix it in a mason jar and shake a lot...

Pour over Slaw and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Friday, July 23, 2010

Carrot Cake with Cream Cheese Icing

Carrot Cake

2 c all purpose flour ( i love white lily)
2 t. baking soda
1/2 t.  sea salt
2t. apple pie spice
3 eggs; well beaten
3/4 c canola oil
3/4 c buttermilk
2 c sugar
2 t.  pure vanilla extract
1 cn crushed pineapple; drained, - 8-oz can
2 c grated carrots
1 c walnuts; chopped -- or pecans

Cream Cheese Icing
1/2 c butter; softened
8 oz cream cheese; softened
1 t. vanilla extract
2 c powdered sugar; sifted
1 t. leftover pineapple juice
1/2 t. rum flavoring

For cake:

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, and chopped walnuts.
Pour batter into 2 greased and floured 9-inch round cake pans.
 Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.
Let cool over night wrapped up in saran wrap in the fridge (this seals in moisture).
Ice when ready and then refrigerate until icing is firm.

Monday, July 19, 2010

Berries and Poppyseed Salad

1 package of organic baby greens 
1 pint of sliced strawberries
1/2 pint blueberries
handful of almonds (optional)
Mix above ingredients together and set aside in fridge while you make dressing

 Poppyseed Dressing
Find a jar with a lid, I usually use a mason jar
 1/2 cup white sugar
1 cup olive oil (can use cannola too)
1 1/2 T. poppyseeds

combine ingredients in jar and shake like nobody's business
Your arms will get a work out. 
Shake until sugar is dissolved.

Pour over salad and Serve immediately!!!

Monkey Bread

24 Dinner Rolls, thawed but still cold (you can use rhodes, pillsbury, bridgeford)
1 box butterscotch cook and serve (not instant)
1/2 cup brown sugar
1stick of melted butter cooled

Spray bundt pan with non stick spray.
Pour the butterscotch pudding into the pain. (yes the powder)
Pour 1/4 cup brown sugar on bottom as well.
Place 12 rolls over the pudding and brown sugar.
Sprinkle over the rest of brown sugar over those rolls.
Place the rest of the rolls in the pan.
Pour cooled melted butter over the top.
Cover with sprayed plastic wrap.
 Let rise until double in size or even with top of bundt pan. 
Carefully remove wrap.
Bake at 350°F for 30-35 minute
(some times it takes longer, be sure the top of rolls are golden brown).
Cover with foil the last 15 minutes of baking. 
Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Thursday, July 1, 2010

Puff Pancake with Buttermilk Syrup

Puff Pancake (also called German Pancake)

1 cup milk
4 eggs
1/2 cup white sugar
1 t. vanilla
1 t. rum extract (if desired)
1/3 cup butter

Preheat oven t0 400 degrees.
Place butter in glass 9x12 pan and put in oven to melt butter.
Mix the milk, eggs, vanilla and rum until well combined.
Add the sugar and flour and mix until smooth.
Batter will be thin.
You can also put the first five ingredients in a blender and mix it that way..
Take out pan with melted butter.
Pour in batter.
Bake for 20-25 min.
Served asap. it is much better fresh out of oven.

Buttermilk Syrup 

  • 1 1/2 cups white sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda.

Bring to a boil, and cook for 7 minutes.

watch closely and use a large pot, because the syrup will foam while cooking.

Remove from the heat, and stir in the vanilla.

This is delicious on french toast as well.

Store leftovers in fridge and reheat to serve.