Monday, April 28, 2014

Augratin Vegetables

This is a little time consuming
 but so worth it..
Probably my favorite vegetable dish.

4 ½ c. fresh broccoli cut into i-inch pieces (pre-steamed for 3-5 minutes)
I like the bottom of my dish covered with broccoli.
1 ½ c. carrots, cut into julienne strips (pre cook separately 3-5- minutes)
1 c. diced celery ( I saute these in garlic butter first)
1 jar pimentos (or not)
2 cans cream of chicken soup
2 TB. minced onion
2 TB parsley flakes
1 stick butter
1 c. sour cream
1 ½ c. shredded cheese (Colby jack)
1 TB. milk
Once your broccoli and carrots have been steamed separately,
drain. In a greased 13X9 dish layer broccoli first on the bottom, then carrots on top, celery and pimentos.
In a sauce pan combine and heat the soup, butter, minced onions, and parsley. Once heated add sour cream then cheese. If too thick to pour add milk to thin. Pour over vegetables, and sprinkle with cheese on top.
Cover with foil and bake at 350 until heated through 4-50 min.
Seriously the sauce is soooooo good. A great way to get your kids to eat veggies.

French Dip sandwiches

I made this for our Sunday dinner!!!
Slam dunk. Delicious and easy.
French Dip Sandwiches
 from Best Bites
Their most requested recipe.
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil

 salt and pepper
2 1-ounce packages dry onion soup
2 c. water
2 cans beef broth

6-8 large buns
 (or more…6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.
Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.
I cooked high for 2 hours and 4-5 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.
Ladle juices into small cups for dipping and enjoy!

Snickers salad

Becky brought this salad on Easter. Delish.
You can use green apples cut up, snickers bars, and cool whip
any fruit you have on hand or  especially like.
I have seen recipes using vanilla pudding along with cool whip if you so desire.
Easy peasy and yummy.

Creamed corn

1 can corn drained
1 can creamed corn not drained
4 Tbls. flour
4 Tbls. sugar
½ c. butter melted
1 c. milk
2 eggs beaten
½ tsp. salt
pepper to taste.
Mix ingredients together bake at 350 degrees for 1 hour and 15 min.
Can be tripled or doubled.

White cake with raspberry topping

This was one of the desserts I made for Easter.
 What I like about it is you can make it for all
 seasons because you can use frozen berries.

Raspberry Shortcake Dessert

Serves: 24

Use your favorite berry(s) to top this delicious dessert. Fresh or frozen. My favorite is raspberry or fresh strawberry.
   1 white cake mix (prepared according to package instructions)
   1 (4.75 oz) Package Danish Dessert (see picture in post)
   1 8 oz Cream Cheese, softened
   ½ cup powdered sugar
   1 8 oz package Cool Whip
   3-4 cups fresh or frozen berries

1.Preheat oven to 350 degrees and bake cake according to package instructions. Use a large 13×18 lightly greased cookie sheet to bake it in. Mine only took 12 minutes to cook. It should take 12-15 min. When toothpick placed in center comes out clean you know it is done.
2.Let cake cool completely
3.In a sauce pan, combine contents of the Danish Dessert with 1¾ cup cold water. Put on medium high heat and stir continuously until mixture comes to a boil, Boil for 1 minute or until mixture thickens.
4.Remove form heat and add in fresh or frozen fruit, Transfer hot mixture to fridge (I put it on a hot pad in the fridge)
5.While the berry topping is cooling combine softened cream cheese and powdered sugar until completely combined and smooth. Can use a hand mixer if needed.
6.Mix in Cool Whip and carefully spread onto cake.
7.(The cheesecake layer is thick and can be hard to spread. I like to put big spoonfuls evenly across cake and careful spread them to the edge and towards each other (that sounds weird, but it really helps not bring up the top layer of cake and have it get all mixed up in the cheesecake layer.)
8.Once the cheesecake layer is evenly spread check the berry mixture to see if it has cooled off. Don’t leave it in the fridge too long or it will set up. It doesn’t have to be completely cool to add to the cake, you just don’t want it to be hot or it will melt the cheesecake layer
9.Spread the berry topping evenly over the cheesecake layer and put entire dessert in the fridge for at least two hours or overnight.
Keep Refrigerated

Alison Scott Raspberry salad

1 large vanilla yogurt
1 pkg instant vanilla pudding
2 bags of frozen raspberries
1 carton of cool whip
Mix all together.

Creamy Balsamic chicken

I tried this 15 minute recipe and loved it.
1 lb. chicken tenders ( I cut them up in chunks)
½ tsp thyme
½ tsp mrs. dash chicken seasoning ( or not if you don't have it)
salt and pepper
1 -15 oz. jar light Alfredo sauce
1 ½ Tbs. Balsamic vinegar

Sprinkle dash and thyme on chicken and place in hot skillet and brown. Remove from pan.
Pour sauce and vinegar in pan and stir. Add chicken. Heat through till chicken is cooked and sauce is hot.
Pour over noodles or rice. ( I used rice.)
Seriously yummy.

Tuesday, December 3, 2013

Mary's delicious rolls

I got this recipe from a friend many years ago...they are easy to make and turn out delicious every time!

Small bowl:
2 pkgs. yeast (or 2-3 tbsp.)
1 tbs. sugar
1/2 c. lukewarm water

Large bowl:
2 c. warm water
1 c. sugar
1 c. butter
2 tsp. salt
2-3 cups flour

Mix ingredients in small bowl.  Add yeast ingredients to large bowl mixture.  Add 4 eggs and 4-5 cups more flour to make a stiff batter (do not knead).  Oil the top of the batter and place in the fridge overnight or at least 4-6 hours. 

Divide it into 4 sections.  Roll one section into a circle (about 1/2 inch thick) and brush the top of the circle with butter.  Cut it like a pizza into 12 pieces.  Roll from the wide point to the small point and place on a baking sheet point down.  Let rise for 2 hours.  Bake at 375 degrees until beginning to brown, then turn the heat down to 350 degrees for 8-10 minutes.  Brush with melted butter and enjoy!

Tuesday, July 9, 2013

Dessert for one...

Yes it is known that I can be selfish when it comes to dessert. This little cupcake in a mug caught my eye.

easy as 1-2-3

You will need 2 cake mixes (any flavor) but one of them has to be angel food. Stir the 2 together in bowl. Put in air tight container.
In your microwaveable mug put 3 TBLS. of dry mixture and add 2 TBLS. water. mix and microwave 1 minute..
You now have a single serving of cake. Top with whip cream, ice cream or fruit.

You are welcome!

Sunday, July 7, 2013

Best cupcakes ever

Choose your favorite cake mix to make some yummy cupcakes. On the 4th I followed this little secret to make my cakes ever so tall and fluffy.

Fill liners 3/4 full and lower oven temp. to 325 and bake about 22 -25 min instead of 350 for 22 min.
GOT IT?????

OK!!! We are ready to move on with the best frosting ever by the pioneer woman.
It tastes like whip cream.
Pour 5 TBLS. of flour into 1 c. whole milk. Whisk together, then place on med. heat. Whisk until thickened. Stop when thick.
(will be thick)
add 1 tsp. vanilla to cooled mixture
Stir until combined.
Pour 1 c. regular sugar (not powdered) in bowl with 1 c. butter. whip until light and fluffy. Add cooled flour mixture. Whip till it looks like whip cream. (45 sec)