Borrowed from Michelle Danis
1. You layer a tin pan or brownie pan with ice cream sandwiches....cut some if you need to get it to fit in pan.
2. Optional layer of caramel sauce on ice cream sandwiches.
3. Cover it with a layer of cool whip.
4. Pour heath bar crumbles over it.
You can also do double layer of ice cream sandwiches if you want extra fatty :-)
Wednesday, November 23, 2011
Chili
Homemade
Another one that I add to as I go along, so it's never the same recipe
Ingredients:
package ground turkey (or beef), cooked
package of turkey or chicken sausage, decased and cooked
2 onions
3-4 peppers, various colors, chopped
variety of beans, whatever you want, drained, I usually do:
can black beans
can red kidney beans
can dark red kidney beans
can pink beans
can cannelini beans
2 cans chopped chilis
1 can corn, drained
2 cans diced tomatoes
1-2 cans crushed tomatoes - depends how thick you want it
cumin
chili powder
cayenne red pepper
Steps:
1. I cook the meats and season with pepper and chili powder as it cooks
2. Saute the chopped onion and peppers in olive oil
3. Add the drained beans and the cans of chili to the onions and peppers
4. Add the cooked meat
5. Add in as much diced and crused tomatoes as you like
6. Season to your liking with the spices
7. Serve with shredded cheese, sour cream and tortilla chips!
Another one that I add to as I go along, so it's never the same recipe
Ingredients:
package ground turkey (or beef), cooked
package of turkey or chicken sausage, decased and cooked
2 onions
3-4 peppers, various colors, chopped
variety of beans, whatever you want, drained, I usually do:
can black beans
can red kidney beans
can dark red kidney beans
can pink beans
can cannelini beans
2 cans chopped chilis
1 can corn, drained
2 cans diced tomatoes
1-2 cans crushed tomatoes - depends how thick you want it
cumin
chili powder
cayenne red pepper
Steps:
1. I cook the meats and season with pepper and chili powder as it cooks
2. Saute the chopped onion and peppers in olive oil
3. Add the drained beans and the cans of chili to the onions and peppers
4. Add the cooked meat
5. Add in as much diced and crused tomatoes as you like
6. Season to your liking with the spices
7. Serve with shredded cheese, sour cream and tortilla chips!
Gazpacho
From Ina Garten
We have tried a few recipes, but Ina is always a good one
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
We have tried a few recipes, but Ina is always a good one
Ingredients
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Zucchini Boats
Homemade
Ingredients:
gigantic zucchini
small summer squash, chopped
1/4 red onion, chopped
cooked ground turkey meat
1 egg
bread crumbs
tomato sauce
shredded cheese
Steps:
1. Clean the zucchini and cut it down the middle, lengthwise. Hollow it out, scooping out the seeds.
2. Put half an inch of water in a shallow baking dish big enough to fit the zucchini and bake just the zucchini, face down, for 10-15 minutes.
3. In the meantime, cook the turkey or beef, seasoning with pepper as you cook. Once it's done, put the beaten egg in a bowl with the breadcrumbs and mix it into the cooked meat.
3. Once the zucchini is done pre-cooking, fill them with the meat mixture, the summer squash and red onion. Pour tomato sauce on top and sprinkle with tomato sauce. You can also add any other veggies but this is all we do.
4. Bake at 350-375 for about 40 minutes.
Ingredients:
gigantic zucchini
small summer squash, chopped
1/4 red onion, chopped
cooked ground turkey meat
1 egg
bread crumbs
tomato sauce
shredded cheese
Steps:
1. Clean the zucchini and cut it down the middle, lengthwise. Hollow it out, scooping out the seeds.
2. Put half an inch of water in a shallow baking dish big enough to fit the zucchini and bake just the zucchini, face down, for 10-15 minutes.
3. In the meantime, cook the turkey or beef, seasoning with pepper as you cook. Once it's done, put the beaten egg in a bowl with the breadcrumbs and mix it into the cooked meat.
3. Once the zucchini is done pre-cooking, fill them with the meat mixture, the summer squash and red onion. Pour tomato sauce on top and sprinkle with tomato sauce. You can also add any other veggies but this is all we do.
4. Bake at 350-375 for about 40 minutes.
Chicken Pot Pie
Borrowed (and adapted) from Sarah Bochenek
Ingredients:
4 chicken breasts
potatoes, boiled and chopped*
carrots, boiled and chopped*
peas, 1 can
butternut squash, boiled and chopped*
parsnips, boiled and chopped* -- I don't always use
flour
onions
chicken broth
salt and pepper to taste
curry powder
onion powder
celery salt
olive oil
1-2 pastry sheets - depends how much crust you like
I never follow directions or amounts for ingredients, I always just do what looks right
1. Boil the chicken, usually takes about 25ish minutes. Once it has cooled, shred it into pieces.
2. I am a big fan of saving time so instad of peeling, boiling and chopping all my own veggies, I buy frozen whatever I can. You can usually find packages of diced potatoes, so I just thaw those and throw them in. You can also do the same for the squash. For the carrots and parsnips though, you do have to peel, chop and boil. The parsnips have a very stong taste so if you use them, start with a little.
3. In a big pot, saute the onions in olive oil. Once they are translucent, add a little flour and chicken broth, continuing to add both until a nice thick paste is forming.
4. Start adding in the chicken and veggies, folding it into the onion/flour mixture.
5. The more flour and stock you add, the more of a sauce you will have .... it took us a couple times to get it how we really like it.
6. As you are mixing together, add spices. This is another area where no measuring is involved, I just add a bunch of all those spices, so obviously add more/less depending on what you like.
7. Once everything is mixed in, pour into a deep casserole dish and top with the thawed pastry dough.
8. Bake at 400 for about 45 minutes or until the pastry is starting to brown and is no longer doughy looking.
Ingredients:
4 chicken breasts
potatoes, boiled and chopped*
carrots, boiled and chopped*
peas, 1 can
butternut squash, boiled and chopped*
parsnips, boiled and chopped* -- I don't always use
flour
onions
chicken broth
salt and pepper to taste
curry powder
onion powder
celery salt
olive oil
1-2 pastry sheets - depends how much crust you like
I never follow directions or amounts for ingredients, I always just do what looks right
1. Boil the chicken, usually takes about 25ish minutes. Once it has cooled, shred it into pieces.
2. I am a big fan of saving time so instad of peeling, boiling and chopping all my own veggies, I buy frozen whatever I can. You can usually find packages of diced potatoes, so I just thaw those and throw them in. You can also do the same for the squash. For the carrots and parsnips though, you do have to peel, chop and boil. The parsnips have a very stong taste so if you use them, start with a little.
3. In a big pot, saute the onions in olive oil. Once they are translucent, add a little flour and chicken broth, continuing to add both until a nice thick paste is forming.
4. Start adding in the chicken and veggies, folding it into the onion/flour mixture.
5. The more flour and stock you add, the more of a sauce you will have .... it took us a couple times to get it how we really like it.
6. As you are mixing together, add spices. This is another area where no measuring is involved, I just add a bunch of all those spices, so obviously add more/less depending on what you like.
7. Once everything is mixed in, pour into a deep casserole dish and top with the thawed pastry dough.
8. Bake at 400 for about 45 minutes or until the pastry is starting to brown and is no longer doughy looking.
Mac N'Cheese
Ingredients:
8 oz. PRINCE elbow macaroni
2 tablespoons butter or margarine
2 tablespoons flour
1 tablespoon dehydrated minced onion
1 teaspoon salt
1 teaspoon dry mustard
3 cups milk
2 cups (8 oz.) shredded sharp Cheddarcheese
1 tablespoon butter or margarine
1/4 cup flavored bread crumbs
Steps:
8 oz. PRINCE elbow macaroni
2 tablespoons butter or margarine
2 tablespoons flour
1 tablespoon dehydrated minced onion
1 teaspoon salt
1 teaspoon dry mustard
3 cups milk
2 cups (8 oz.) shredded sharp Cheddarcheese
1 tablespoon butter or margarine
1/4 cup flavored bread crumbs
Steps:
Cook pasta according to package directions for seven minutes. In saucepan, melt 2 tablespoons butter; add flour, onion, salt, and dry mustard; blend well. Add milk; cook, stirring constantly, until mixture comes to a boil. Sauce will not be thick. Remove from heat, add cheese and stir until cheese is melted. Add hot pasta to hot sauce. Pour mixture into 2-quart casserole dish. Stir together bread crumbs and butter. Sprinkle over casserole. Bake at 350°F for 30 minutes or until hot and bubbly. Makes six 1-cup servings.
Shepard's Pie
Borrowed (and adapted) from Marsha
Ingredients:
one pack of ground turkey meat (can do beef if you want)
one can of corn (some people use creamed corn - alters the dish but it also delicious)
mashed potatoes (I am lazy and use the boxed Betty Croker instant potatoes, one pouch)
1-2 cups shredded cheese (I use cheddar or a blend)
Steps:
1. Cook the meat on the stove, seasoning with pepper
2. Cook the potatoes. If you use the high tech instant ones, they can take only 8-9 minutes
3. In a baking dish, layer the meat, then the corn, then the potatoes and top with cheese
4. Bake in the oven at 350 for 30-40 minutes
Ingredients:
one pack of ground turkey meat (can do beef if you want)
one can of corn (some people use creamed corn - alters the dish but it also delicious)
mashed potatoes (I am lazy and use the boxed Betty Croker instant potatoes, one pouch)
1-2 cups shredded cheese (I use cheddar or a blend)
Steps:
1. Cook the meat on the stove, seasoning with pepper
2. Cook the potatoes. If you use the high tech instant ones, they can take only 8-9 minutes
3. In a baking dish, layer the meat, then the corn, then the potatoes and top with cheese
4. Bake in the oven at 350 for 30-40 minutes
Chicken Stir Fry
Homemade recipe!
Veggies may vary, but for an example:
Ingredients:
package of thin skinless chicken breasts
terryaki sauce (or other sauce if you prefer)
white rice (or brown)
red onion
variety of peppers
sugar snap peas
cherry tomatoes
pineapple
manderin oranges
Steps:
1. Slice the chicken into small pieces and cook in a frying pan - I cook with a little of the terryaki sauce to get the flavor right from the beginning. I always salt and pepper the chicken as I go. More pepper, less salt.
2. Some rice takes five minutes, some twenty-five, so cook your rice accordingly. I didn't put an amount of rice because some people like a lot, some don't, so whatever you like.
3. In a separate frying pan start sauteing the chopped veggies. I start with onions and peppers and peas if I use those. The last things I throw in are the tomatoes and fruit. I cook the veggies and fruit in the terryaki sauce.
4. Once everything is cooked I pile rice, then chicken, then the veggies onto a plate. Delish!
Veggies may vary, but for an example:
Ingredients:
package of thin skinless chicken breasts
terryaki sauce (or other sauce if you prefer)
white rice (or brown)
red onion
variety of peppers
sugar snap peas
cherry tomatoes
pineapple
manderin oranges
Steps:
1. Slice the chicken into small pieces and cook in a frying pan - I cook with a little of the terryaki sauce to get the flavor right from the beginning. I always salt and pepper the chicken as I go. More pepper, less salt.
2. Some rice takes five minutes, some twenty-five, so cook your rice accordingly. I didn't put an amount of rice because some people like a lot, some don't, so whatever you like.
3. In a separate frying pan start sauteing the chopped veggies. I start with onions and peppers and peas if I use those. The last things I throw in are the tomatoes and fruit. I cook the veggies and fruit in the terryaki sauce.
4. Once everything is cooked I pile rice, then chicken, then the veggies onto a plate. Delish!
Dessert Crepes
Borrowed from 2003 Parisian Jess!
There are a ton of versions of the recipe, here is one I recently used:
Ingredients:
I fill with nutella, chocolate chips, chocoalte chips and strawberries, chocolate and banana, honey, honey and brown sugar, butter and brown sugar, the options are endless!
There are a ton of versions of the recipe, here is one I recently used:
Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Directions:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
I fill with nutella, chocolate chips, chocoalte chips and strawberries, chocolate and banana, honey, honey and brown sugar, butter and brown sugar, the options are endless!
Steakhouse Salad
From Parenting Magazine
Ingredients:
1 lb sirloin steak (about 1 inch thick)
2 Tbsp plus 1 tsp olive oil
2 tsp Montreal steak rub (or other favorite rub)
2 Tbsp white-wine vinegar
1 tsp Dijon mustard
1 small clove garlic, minced
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1 (5-oz) package mixed baby greens
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/3 cup crumbled
Danish blue cheese
Steps:
Ingredients:
1 lb sirloin steak (about 1 inch thick)
2 Tbsp plus 1 tsp olive oil
2 tsp Montreal steak rub (or other favorite rub)
2 Tbsp white-wine vinegar
1 tsp Dijon mustard
1 small clove garlic, minced
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1 (5-oz) package mixed baby greens
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/3 cup crumbled
Danish blue cheese
Steps:
- Rub the steak with 1 tsp of the oil; season on both sides with the steak rub. Set aside for 5 minutes.
- Combine the vinegar, mustard, garlic, sugar, salt, and pepper in a small jar. Shake well. Add the remaining 2 Tbsp olive oil, and shake well again.
- Lightly oil a grill pan, or mist with cooking spray. Place over medium-high heat. Grill the steak about 4 minutes per side for medium-rare (145°F), or longer for a more well-done steak. Tent with foil, set aside, and let rest 5 minutes.
- Combine the salad greens, tomatoes, and red onion in a large bowl.
- Thinly slice the steak across the grain. Add the dressing to the salad and toss well.
- Mound some of the salad on each of four serving plates. Top with the steak and the crumbled blue cheese. Serve with garlic bread or a crusty baguette.
Fig and Goat Cheese Phyllos
From Health magazine
Ingredients:
- 30 mini phyllo shells
- package of goat cheese
- jar fig jam
- pepper
**if you can find black pepper goat cheese, use that instead
Steps:
1. Preheat oven to 300 degrees
2. Fill each shell with about one teaspoon goat cheese and 1/2 teaspoon fig jam
3. Sprinkle some pepper on top
4. Bake in the middle of the oven for about five minutes or until the cheese starts to melt.
5. Serve immediately, they don't get that hot
Ingredients:
- 30 mini phyllo shells
- package of goat cheese
- jar fig jam
- pepper
**if you can find black pepper goat cheese, use that instead
Steps:
1. Preheat oven to 300 degrees
2. Fill each shell with about one teaspoon goat cheese and 1/2 teaspoon fig jam
3. Sprinkle some pepper on top
4. Bake in the middle of the oven for about five minutes or until the cheese starts to melt.
5. Serve immediately, they don't get that hot
Zucchini Bread
From Betty Crocker
Ingredients:
Steps:
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Ingredients:
3
cups shredded zucchini (2 to 3 medium)
1 2/3
cups sugar
2/3
cup vegetable oil
2
teaspoons vanilla
4
eggs
3
cups Gold Medal® all-purpose or whole wheat flour
2
teaspoons baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1/2
teaspoon ground cloves
1/2
teaspoon baking powder
1/2
cup coarsely chopped nuts
1/2
cup raisins, if desired
Steps:
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Cook's Comments:
We have made a bunch of different zucchini bread recipes, you really can't go wrong. Instead of raisins or nuts though, we substitute with chocolate chips! We also make zucchini muffins as an alternative. During garden season we will make half a dozen loaves and freeze them to have throughout the fall.
Pumpkin Bread
Borrowed from Cathy Kelly
Ingredients:
Ingredients:
1/2 cup melted shortening
1 cup Pumpkin
1/2 cup chopped dates
1/2 cup mini choc chips
2 eggs beaten
1/2 cup water
SIFT AND ADD TO THE ABOVE INGREDIENTS:
1 1/2 cups sugar
1 tsp soda
1/4 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1 3/4 cups flour
1. Pour into greased and floured loaf pans (or 2-3 mini pans)
2. Bake @ 350 degrees for 90 min or until toothpick in center comes out clean
3. Cool for 1 hour before removing from pans
Cook's Comments:
I put it into one loaf pan but it really rose above the pan so you could definitely put into two pans.
Pumpkin Cream Pie
From Allrecipes.com
Ingredients
- 2 cups cold milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup frozen whipped topping, thawed
- 1 (9 inch) pie crust, baked
Directions
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
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