Pumpkin Pie Squares
1 cup flour
1/2 cup rolled oatmeal
1/2 cup brown sugar, firmly packed
1/2 cup butter
Mix the above ingredients until crumbly. Press into the bottom of an ungreased 9x13 pan. Bake in 350 oven for 15 minutes.
2 cups pumpkin
1 large can evaporated milk
2 eggs
3/4 cups sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
Mix the above ingredients thoroughly. Pour onto crust. Bake at 350 for 20 minutes.1/2 cup chopped pecans1/2 cup brown sugar, firmly packed2 TBSP. butterCombine the above ingredients, sprinkle over pumpkin filling. Return to oven and bake for and additional 15 to 20 minutes or until filling is set. Cool in pan on a cooling rack. Cut into squares and serve with whipped cream.
Thursday, September 17, 2009
Monday, September 14, 2009
Honey Garlic Chicken
INGREDIENTS
1 onion, sliced
1 large package of cut up chicken pieces
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
DIRECTIONS
Place onion on bottom of crock pot. Place chicken on top of onion. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Pour over chicken and cook on low until done (I used split chicken breasts and my crock pot cooks hot so they were done in about four hours, on low).
NOTE: I turned the chicken about halfway through to make sure both sides were covered with the sauce.
1 onion, sliced
1 large package of cut up chicken pieces
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
DIRECTIONS
Place onion on bottom of crock pot. Place chicken on top of onion. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Pour over chicken and cook on low until done (I used split chicken breasts and my crock pot cooks hot so they were done in about four hours, on low).
NOTE: I turned the chicken about halfway through to make sure both sides were covered with the sauce.
Saturday, September 12, 2009
Tilapia in Aluminum Foil
Ingredients:
-- 3 or 4 filets of Tilapia (or other favorite white fish)
--1/4 cup mayonnaise
--1/2 cup shredded cheese (I used cheddar. I've made it before with Parmesan and it was amazing. If I was planning a trip to the store specifically to get ingredients for this dish I would pick Parmesan.)
--juice of 2 lemons
--4 chopped garlic cloves
--pinch each of salt and black pepper
The Directions:
--mix all ingredients (except for the fish. definitely not the fish.) in a bowl
--lay out a piece of foil--rub sauce mixture on both sides of fish
--fold foil over and make a little packet for the fish
--put all the packets into the crockpot
--cook on LOW for 2-4 hours; fish should flake easily with a fork
PLEASE take care when taking the packet out of the crockpot and when opening it. It will be hot.
Tiffany's Notes: I used 4 smallish size fillets. I subbed sour cream for mayo since I didn't have any. I used grated parmesean from the shaker and forgot to put in the garlic. My crockpot cooks hot so I put them in for 4 hours on low and they were perfect.
I hope I formatted this correctly, if not, let me know and I will do better next time!
-- 3 or 4 filets of Tilapia (or other favorite white fish)
--1/4 cup mayonnaise
--1/2 cup shredded cheese (I used cheddar. I've made it before with Parmesan and it was amazing. If I was planning a trip to the store specifically to get ingredients for this dish I would pick Parmesan.)
--juice of 2 lemons
--4 chopped garlic cloves
--pinch each of salt and black pepper
The Directions:
--mix all ingredients (except for the fish. definitely not the fish.) in a bowl
--lay out a piece of foil--rub sauce mixture on both sides of fish
--fold foil over and make a little packet for the fish
--put all the packets into the crockpot
--cook on LOW for 2-4 hours; fish should flake easily with a fork
PLEASE take care when taking the packet out of the crockpot and when opening it. It will be hot.
Tiffany's Notes: I used 4 smallish size fillets. I subbed sour cream for mayo since I didn't have any. I used grated parmesean from the shaker and forgot to put in the garlic. My crockpot cooks hot so I put them in for 4 hours on low and they were perfect.
I hope I formatted this correctly, if not, let me know and I will do better next time!
Wednesday, August 26, 2009
HEARTY HAM CASSEROLE
2 c. cooked cubed potatoes
2 c. cooked cubed ham
1 fifteen ounce can of whole kernel golden corn, drained
1/4 c. fresh parsley (optional)
1/4 c. butter
1 T. chopped onion or green onion or leeks
SAUCE1/3 c. all purpose flour1-3/4 c. milk1/8 t. black pepper4 oz. shredded cheese, preferably yellowBoil your potatoes until they are ALMOST done, they still have to cook in the oven for a while longer.Drain off the water, add in the ham, corn, parsley, butter and green onions. Mix well.
2 c. cooked cubed potatoes
2 c. cooked cubed ham
1 fifteen ounce can of whole kernel golden corn, drained
1/4 c. fresh parsley (optional)
1/4 c. butter
1 T. chopped onion or green onion or leeks
SAUCE1/3 c. all purpose flour1-3/4 c. milk1/8 t. black pepper4 oz. shredded cheese, preferably yellowBoil your potatoes until they are ALMOST done, they still have to cook in the oven for a while longer.Drain off the water, add in the ham, corn, parsley, butter and green onions. Mix well.
rice crispy treats
This classic treat is a favorite for many twins and multiples. The treats are easy to prepare and the process offers many opportunities for little helpers to lend a hand.
Difficulty: Easy
Time Required: 15 minutes
Here's How:
Melt 3 tablespoons of margarine in a large saucepan.
Add marshmallows -- about 40 regualar sizes marshmallows (a 10 oz. bag) or 4 cups of mini marshmallows.
Stir until marshmallows are completely melted.
Remove from heat and add 6 cups of crispy rice cereal (such as Kellogg's Rice Krispies).
Stir until cereal is coated.
Lightly coat a 9"-x-13" pan with cooking spray.
Press mixture into prepared pan, using a buttered spoon to compress.
When cool, cut into squares.
Tips:
Best served within one day.
You can melt the butter and marshmallows in the microwave by heating on HIGH for 2 - 3 minutes, stopping occasionally to stir.
Use a pizza wheel cutter to cut into bars.
What You Need:
saucepan
butter or margaine
marshmallows
crispy rice cereal
9"-x-13" pan
Difficulty: Easy
Time Required: 15 minutes
Here's How:
Melt 3 tablespoons of margarine in a large saucepan.
Add marshmallows -- about 40 regualar sizes marshmallows (a 10 oz. bag) or 4 cups of mini marshmallows.
Stir until marshmallows are completely melted.
Remove from heat and add 6 cups of crispy rice cereal (such as Kellogg's Rice Krispies).
Stir until cereal is coated.
Lightly coat a 9"-x-13" pan with cooking spray.
Press mixture into prepared pan, using a buttered spoon to compress.
When cool, cut into squares.
Tips:
Best served within one day.
You can melt the butter and marshmallows in the microwave by heating on HIGH for 2 - 3 minutes, stopping occasionally to stir.
Use a pizza wheel cutter to cut into bars.
What You Need:
saucepan
butter or margaine
marshmallows
crispy rice cereal
9"-x-13" pan
Tuesday, August 25, 2009
Herb Focaccia
- Ok, don't let the instructions scare you. These are step by step instructions if you were going to make this by hand. And really, the instructions are quite good so if you're new to bread making, you may want to try this. I didn't have time to make this by hand so I threw it all in my bread machine on the dough cycle. Then I pulled it out and stretched it out about as big as a pizza pan and baked it. This was really good. I even threw the garlic and herbs right in the bread machine and I loved that it was all through the bread. I did halve the recipe because I only wanted one loaf. The only "bad" thing was I stored the bread in my bread container which also had some bran muffins in it and the next morning the muffins tasted like garlic. It was really intense too. So, I had to toss those. The bread was still good though!
Herb FocacciaAmy – amylzFamily Fun 2 cups lukewarm water 1 tspn. sugar 1 packet active dry yeast (2 1/4 teaspoons) 1 1/2 tspns. salt 4 1/2 to 5 cups unbleached flour 5 tbsps. (for dough) plus 1/3 cup (for herb drizzle) olive oil Cornmeal, for dusting 2 cloves garlic, minced 1 1/2 tablespoons chopped fresh rosemary 2 teaspoons fresh thyme leaves Coarse salt (optional) Step 1 Pour the water into a large mixing bowl and stir in the sugar. Sprinkle the yeast over the water and set it aside for 5 minutes to dissolve. Note: If the yeast doesn't begin to bubble within 5 minutes, repeat the process with fresh ingredients. Step 2 Add the salt, 3 cups of the flour, and 2 tablespoons of the olive oil to the yeast mixture and beat the ingredients with a wooden spoon for 100 strokes. Set the dough mixture aside for 10 minutes. Step 3 Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well-floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking. Step 4 Pour 1 tablespoon of the olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour. Step 5 When the dough has doubled in size, punch it down and turn it out onto a floured surface. Knead it for 1 minute, then cut the dough in half and knead each half into a rectangle. Flatten each one and set them aside on a floured surface to rest for 10 minutes. Step 6 While the dough is resting, lightly oil a large baking sheet, then sprinkle on a light coating of cornmeal. Step 7 Transfer the dough to the baking sheet. Press and stretch it into oblong shapes, about 1/2- to 3/4-inch thick, leaving 2 inches between the loaves. Brush the tops of the loaves with 2 tablespoons of the olive oil. Set the dough aside to rise for 15 minutes. Heat the oven to 400° F. Step 8 In a measuring cup, combine the 1/3 cup of olive oil with the garlic, rosemary, and thyme, and stir. Step 9 Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly. Sprinkle the loaves lightly with coarse salt, if you like. Step 10 Bake the focaccia on the center oven rack until the tops are golden brown, 22 to 25 minutes. Transfer the loaves to a wire rack. To slice them for sandwiches, cut each loaf into quarters, then slice the pieces horizontally. Makes enough bread for 8 sandwiches. Step 11 Tip for foolproof proofing: Proofing, or getting dough to rise, happens best when the dough is left in a warm (80° to 90° F), humid, draft-free spot. To use your oven for this purpose, set it to "proof" or heat it at 200° F for 4 to 5 minutes, then shut it off. Place the plastic-covered bowl of dough on the center rack and close the door. To use a microwave for proofing, boil a cup of water in it, then place the dough inside as well and close the door, leaving the microwave off.
Herb FocacciaAmy – amylzFamily Fun 2 cups lukewarm water 1 tspn. sugar 1 packet active dry yeast (2 1/4 teaspoons) 1 1/2 tspns. salt 4 1/2 to 5 cups unbleached flour 5 tbsps. (for dough) plus 1/3 cup (for herb drizzle) olive oil Cornmeal, for dusting 2 cloves garlic, minced 1 1/2 tablespoons chopped fresh rosemary 2 teaspoons fresh thyme leaves Coarse salt (optional) Step 1 Pour the water into a large mixing bowl and stir in the sugar. Sprinkle the yeast over the water and set it aside for 5 minutes to dissolve. Note: If the yeast doesn't begin to bubble within 5 minutes, repeat the process with fresh ingredients. Step 2 Add the salt, 3 cups of the flour, and 2 tablespoons of the olive oil to the yeast mixture and beat the ingredients with a wooden spoon for 100 strokes. Set the dough mixture aside for 10 minutes. Step 3 Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well-floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking. Step 4 Pour 1 tablespoon of the olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour. Step 5 When the dough has doubled in size, punch it down and turn it out onto a floured surface. Knead it for 1 minute, then cut the dough in half and knead each half into a rectangle. Flatten each one and set them aside on a floured surface to rest for 10 minutes. Step 6 While the dough is resting, lightly oil a large baking sheet, then sprinkle on a light coating of cornmeal. Step 7 Transfer the dough to the baking sheet. Press and stretch it into oblong shapes, about 1/2- to 3/4-inch thick, leaving 2 inches between the loaves. Brush the tops of the loaves with 2 tablespoons of the olive oil. Set the dough aside to rise for 15 minutes. Heat the oven to 400° F. Step 8 In a measuring cup, combine the 1/3 cup of olive oil with the garlic, rosemary, and thyme, and stir. Step 9 Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly. Sprinkle the loaves lightly with coarse salt, if you like. Step 10 Bake the focaccia on the center oven rack until the tops are golden brown, 22 to 25 minutes. Transfer the loaves to a wire rack. To slice them for sandwiches, cut each loaf into quarters, then slice the pieces horizontally. Makes enough bread for 8 sandwiches. Step 11 Tip for foolproof proofing: Proofing, or getting dough to rise, happens best when the dough is left in a warm (80° to 90° F), humid, draft-free spot. To use your oven for this purpose, set it to "proof" or heat it at 200° F for 4 to 5 minutes, then shut it off. Place the plastic-covered bowl of dough on the center rack and close the door. To use a microwave for proofing, boil a cup of water in it, then place the dough inside as well and close the door, leaving the microwave off.
Monday, August 24, 2009
sloppy Joe Turnovers
Sloppy Joe Turnovers
Sandy~Bettyinthekitchen
1 lb ground beef (or turkey)
1/4 cup chopped onion (or onion powder)
1/2 cup ketchup
1/4 cup sour cream (lite)
1/2 t salt
1/4 t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)
Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine. Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.Sandys notes: I use ground turkey, light sour cream, and reduced fat biscuits (when I can find them). Turn it into a casserole by using two cans of refrigerated pizza dough. Press one can of dough into bottom of casserole dish, spread meat mixture on top. Carefully lay the second piece of dough on top and stretch to cover casserole. Pinch together any tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not, cover with foil and put on bottom rack for another 5-10 minutes. Cut into squares. To freeze: Whenever I make this recipe I double the filling, and freeze half of it. Then when ready, thaw the filling and make the individual turnovers (or a casserole) with fresh dough. Also makes an excellent pizza topping, with grated cheddar sprinkled on top.Muffin tin variation: Grease muffin tins and press in biscuits. Fill with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12 minutes.
Sandy~Bettyinthekitchen
1 lb ground beef (or turkey)
1/4 cup chopped onion (or onion powder)
1/2 cup ketchup
1/4 cup sour cream (lite)
1/2 t salt
1/4 t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)
Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine. Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.Sandys notes: I use ground turkey, light sour cream, and reduced fat biscuits (when I can find them). Turn it into a casserole by using two cans of refrigerated pizza dough. Press one can of dough into bottom of casserole dish, spread meat mixture on top. Carefully lay the second piece of dough on top and stretch to cover casserole. Pinch together any tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not, cover with foil and put on bottom rack for another 5-10 minutes. Cut into squares. To freeze: Whenever I make this recipe I double the filling, and freeze half of it. Then when ready, thaw the filling and make the individual turnovers (or a casserole) with fresh dough. Also makes an excellent pizza topping, with grated cheddar sprinkled on top.Muffin tin variation: Grease muffin tins and press in biscuits. Fill with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12 minutes.
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