2 large cans of sweet potatoes (about 3 cups mashed)
2/3 cup sugar
6 TBS butter
2 eggs (slightly beaten)
1/3 cup milk
1 tsp vanilla
Beat all ingredients together. Pour into casserole dish.
Topping:
1 cup nuts
1 cup brown sugar
1/3 cup butter
1/2 cup flour
Cut together with two knives. Sprinkle topping over the casserole.
Bake at 350 degrees for about 25 minutes or until set.
*You can also use marshmallows instead of nut topping. If you use marshmallows, put them on the sweet potatoes the last 10 minutes of baking.
** I usually do half of the nut topping and then marshmallows on the other half.
Friday, December 15, 2017
Apple Pie (Karen Ashton's recipe)
Be sure to make the bottom crust, topping, and then the filling so that the filling doesn't sit and get too liquidy.
1. Bottom crust:
1/2 cup crisco
1 TBS milk
2 TBS boiling water
Whip together with a fork.
Then add 1 1/8 cup flour
1/2 tsp salt
Mix with fork and immediately roll out with enough flour to hold together but not get dry.
* I usually mix this together right in the bottom of the 9" pie dish and press it together along the bottom and sides instead of rolling it out - it is much easier and much less time.
2. Topping:
1/2 cup butter (firm)
1/2 cup brown sugar
1 cup flour
Cut together with a pastry blender or two knives until "mealy".
Filling:
Peel and slice 6-7 Granny Smith apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon - to taste
Mix gently together
Put the apples into the bottom crust and cover with the topping. Bake at 425 degrees for about an hour. Lay a piece of foil over the top of pie to keep it from burning. Take the foil off the pie the last 10 minutes of baking. Pie is done when apples start bubbling over and crust is brown.
1. Bottom crust:
1/2 cup crisco
1 TBS milk
2 TBS boiling water
Whip together with a fork.
Then add 1 1/8 cup flour
1/2 tsp salt
Mix with fork and immediately roll out with enough flour to hold together but not get dry.
* I usually mix this together right in the bottom of the 9" pie dish and press it together along the bottom and sides instead of rolling it out - it is much easier and much less time.
2. Topping:
1/2 cup butter (firm)
1/2 cup brown sugar
1 cup flour
Cut together with a pastry blender or two knives until "mealy".
Filling:
Peel and slice 6-7 Granny Smith apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon - to taste
Mix gently together
Put the apples into the bottom crust and cover with the topping. Bake at 425 degrees for about an hour. Lay a piece of foil over the top of pie to keep it from burning. Take the foil off the pie the last 10 minutes of baking. Pie is done when apples start bubbling over and crust is brown.
Monterey Chicken With pico de gallo
Ingredients:
Chicken:
3 TBS dijion mustard
3 TBS worcetershire sauce
2 TBS brown sugar
2 tsp salt
1/2 tsp pepper
6 thin cut boneless skinless chicken breast
Toppings:
6 strips thick-sliced bacon
1 1/2 cups shredded pepper jack or Monterey jack cheese
1 1/2 cups chopped tomatoes, about 2 medium or 3 roma
1/4 cup small diced red onion (I used a little less than this)
2-3 TBS chopped cilantro
2 garlic cloves, finely minced or pressed
1 TBS finely minced jalapeno
1-2 TBS lime juice
drizzle of extra virgin olive oil
Directions:
1. For the chicken, in a small bowl, whisk together the mustard, Worcestershire, brown sugar, salt and pepper.
2. Place the chicken in a gallon-size zip lock bag pr shallow dish. Coat the chicken with the marinade mixture. Refrigerate for 30 minutes - 24 hours.
3. Toss cooked bacon and shredded cheese together in a bowl. Set aside.
4. For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeno and lime juice. Drizzle with oil. Season with salt and pepper. Refrigerate until ready to serve.
5. Preheat the grill to medium - high.
6. Grill chicken 4-5 minutes on each side or until 165 degrees at the thickest part.
7. Without removing the chicken from the grill, top the chicken with an equal amount of bacon/cheese mixture, cover the grill until the cheese is melted, another minute or so.
8. Serve the chicken with the pico de gallo and prepare to be wowed - it is delicious!
*Note - I have made this with just the marinade and not toppings and it was delicious too.
When I made it with the toppings I served it with Emily's cilantro rice recipe and it was a great combo.
Chicken:
3 TBS dijion mustard
3 TBS worcetershire sauce
2 TBS brown sugar
2 tsp salt
1/2 tsp pepper
6 thin cut boneless skinless chicken breast
Toppings:
6 strips thick-sliced bacon
1 1/2 cups shredded pepper jack or Monterey jack cheese
1 1/2 cups chopped tomatoes, about 2 medium or 3 roma
1/4 cup small diced red onion (I used a little less than this)
2-3 TBS chopped cilantro
2 garlic cloves, finely minced or pressed
1 TBS finely minced jalapeno
1-2 TBS lime juice
drizzle of extra virgin olive oil
Directions:
1. For the chicken, in a small bowl, whisk together the mustard, Worcestershire, brown sugar, salt and pepper.
2. Place the chicken in a gallon-size zip lock bag pr shallow dish. Coat the chicken with the marinade mixture. Refrigerate for 30 minutes - 24 hours.
3. Toss cooked bacon and shredded cheese together in a bowl. Set aside.
4. For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeno and lime juice. Drizzle with oil. Season with salt and pepper. Refrigerate until ready to serve.
5. Preheat the grill to medium - high.
6. Grill chicken 4-5 minutes on each side or until 165 degrees at the thickest part.
7. Without removing the chicken from the grill, top the chicken with an equal amount of bacon/cheese mixture, cover the grill until the cheese is melted, another minute or so.
8. Serve the chicken with the pico de gallo and prepare to be wowed - it is delicious!
*Note - I have made this with just the marinade and not toppings and it was delicious too.
When I made it with the toppings I served it with Emily's cilantro rice recipe and it was a great combo.
Fat Man's Delight
Ingredients
For the Crust:
1 cup flour
1 cup chopped pecans
1/2 cup butter, melted
For cheesecake layer:
8 ounces cream cheese
8 ounces cool whip
1 cup powdered sugar
For pudding layer:
1 box instant chocolate pudding (4 serving size)
1 box instant vanilla pudding (4 serving size)
3 cups milk
additional 8 ounce cool whip for topping
Instructions
1. Combine crust ingredients nd press into a 9X13 baking dish. Don't worry if there are holes in the crust.
2. Bake in a 350 degree oven for 18-20 minutes. Let cool completely.
3. Cheesecake layer - Beat together cream cheese, and sugar then stir in cool whip until smooth. Spread evenly over the crust.
4. Pudding layer - combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened. Spread over cheesecake layer.
5. Top with additional cool whip.
6. Refrigerate until ready to serve.
For the Crust:
1 cup flour
1 cup chopped pecans
1/2 cup butter, melted
For cheesecake layer:
8 ounces cream cheese
8 ounces cool whip
1 cup powdered sugar
For pudding layer:
1 box instant chocolate pudding (4 serving size)
1 box instant vanilla pudding (4 serving size)
3 cups milk
additional 8 ounce cool whip for topping
Instructions
1. Combine crust ingredients nd press into a 9X13 baking dish. Don't worry if there are holes in the crust.
2. Bake in a 350 degree oven for 18-20 minutes. Let cool completely.
3. Cheesecake layer - Beat together cream cheese, and sugar then stir in cool whip until smooth. Spread evenly over the crust.
4. Pudding layer - combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened. Spread over cheesecake layer.
5. Top with additional cool whip.
6. Refrigerate until ready to serve.
Thursday, December 14, 2017
Mongolian Beef
1 lb. steak strips cut fajita style
1/4-1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 garlic cloves, minced
1/2 tsp fresh ginger, minced (I've also used the seasoning and it worked fine)
1/4-1/2 teaspoon crushed red pepper (to desired spiciness, 1/4 is almost too much for us)
salt and pepper
1 bunch green onions, diced
Heat a large skillet over medium heat and brown the steak with garlic and sesame oil. Drain the fat and add the brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over rice and top with green onions.
I also served with broccoli.
1/4-1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 garlic cloves, minced
1/2 tsp fresh ginger, minced (I've also used the seasoning and it worked fine)
1/4-1/2 teaspoon crushed red pepper (to desired spiciness, 1/4 is almost too much for us)
salt and pepper
1 bunch green onions, diced
Heat a large skillet over medium heat and brown the steak with garlic and sesame oil. Drain the fat and add the brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over rice and top with green onions.
I also served with broccoli.
Sunday, May 21, 2017
LIME CILANTRO RICE
This makes a TON so I always half it and still always have leftovers.
In a saucepan, saute:
2 T butter
1 yellow onion, chopped (I use dried onion flakes)
4 cloves garlic, minced
In a large pot, bring to a boil the following:
6 2/3 C water
8 t chicken bouillon
1/2 bunch cilantro, chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 C of rice
These are all the instructions I was given. When I cook this I saute the first 3 ingredients in a large pot (not a saucepan) and then I add all of the other ingredients. After it comes to a boil I follow the rice instructions (turn to low and cover with a lid for 20 mins).
In a saucepan, saute:
2 T butter
1 yellow onion, chopped (I use dried onion flakes)
4 cloves garlic, minced
In a large pot, bring to a boil the following:
6 2/3 C water
8 t chicken bouillon
1/2 bunch cilantro, chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 C of rice
These are all the instructions I was given. When I cook this I saute the first 3 ingredients in a large pot (not a saucepan) and then I add all of the other ingredients. After it comes to a boil I follow the rice instructions (turn to low and cover with a lid for 20 mins).
SLOW COOKER FRENCH DIP SANDWICHES
I got this recipe from Sarah and I LOVE it!! It makes peppery, tender meat that we use for french dip sandwiches. It's the best I've had.
Ingredients:
- 1 1/2 C beef broth
- 1 C water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp onion salt
- 1 tsp parsley
- 1 tsp garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
- 1 (5 pound) chuck roast
Combine water and beef broth with salt, ground pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker and pour salad dressing mixture over the meat. Cover and cook on Low for 10-12 hrs or High for 4-5 hrs. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 mins before eating so the shredded meat had time to absorb more of the juices). Serve on crusty rolls with cheese, if desired.
Subscribe to:
Posts (Atom)