Thursday, December 25, 2008

Ninety Minute Cinnamon Rolls

INGREDIENTS
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened

DIRECTIONS
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Double Layer Pumpkin Cheesecake

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Ooey-Gooey Cinnamon Buns

INGREDIENTS
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour

3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter

DIRECTIONS
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Three Cheese Garlic Scalloped Potatoes

INGREDIENTS
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Rice Pudding

INGREDIENTS
3/4 cup uncooked short white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract

DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve cooled with cinnamon on top.

Sunday, December 21, 2008

Crab Cakes

Ingredients:

7 Oz Crab (Fake or not)
1 Egg
1/2 tsp dry mustard (wasabi if you got it)
2 Tbsp Mayonnaise
2 Tbsp Flour
4 oz Crackers of your choice
1 tsp Cheyenne pepper
1/2 cup bread crumbs

mix everything except the bread crumbs in a medium mixing bowl. Form the cakes into balls then roll them in the bread crumbs. Place in medium skillet with a bit oil on Med-High heat. Squish with spatula. Flip when brown.

Thursday, December 18, 2008

Chicken Rice Noodle Soup

Ingrediants:

1/4 chopped onion
3 cloves garlic
Can of Chicken broth
1/2 cup water
Cilantro
salt & pepper
cheyenne pepper
Oregano
Rice Noodles
1 Chicken breast

Directions

Boil chicken.

In sauce pan heat a tbsp of oil to medium and cook the garlic and onion until browned. Then add chicken broth, water, and spices and bring to a boil. Add rice noodles and cubed chicken and cook until tender.

Wednesday, December 3, 2008

Special Nacho Sauce

Ingredients:
1 lb ground beef
1/2 pkg of dry cheese powder from a Mac & Cheese dinner box
4 cloves garlic diced
1 small can of enchilada sauce

Oil medium pan at medium heat.  Brown garlic.  Add ground beef and brown.  Stir in enchilada sauce.   Add powder cheese at the end.

Use with your favorite typical nacho spread

Apple Stuffed Chicken Breasts

INGREDIENTS

2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
oregano, basil
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Wednesday, November 19, 2008

Italian Fajitas

Ingredients:

1 diced jalapeno
4 cloves garlic
1/3 cup cilantro (split)
1/2 red pepper
1/2 green pepper
3/4 cup diced onion
3 Roma tomatoes
3/4 cup Parmesan
Rice

In frying pan heat (med.) olive oil then add jalapeno, garlic and 1/4 c. cilantro. Cook until garlic is browned.  Add onions, peppers and tomatoes.  Simmer for 15 min.  Sir in Parmesan.  Serve over rice and garnish with remaining cilantro and Parmesan.

YUMMY!!

Saturday, November 1, 2008

Roasted Chicken

INGREDIENTS
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
2 cloves garlic
1 tablespoon onion powder, or to taste
1/2 cup butter, divided
1 stalk celery, leaves removed
Maybe add lemon next time

DIRECTIONS
Preheat oven to 350 degrees F (190 degrees F).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with garlic and onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Perfect Pumkin Pie

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Slow-Cooker Chicken Tortilla Soup

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can hot enchilada sauce
1 medium red onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Shredded cheese
Sour cream
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Also top with shredded cheese and sour cream.

Sunday, October 26, 2008

Crépes

Ingredients
Flour - 2/3 and 1/4 Cups, target is 7/8 but this is close enough
Pinch of salt
1 1/2 cups Milk
3 Eggs
2 tbsp melted butter

Mix all ingredients in mixing bowl using a hand mixer or equivalent. I put all the dry ingredients in the bowl first and all the wet in another then slowly mixed them together.

On medium heat, in a medium sized frying pan, melt a small (about half a tbsp) amount of butter. Then place 1/4 cup of crepe batter in the center of pan. Pick the pan up right away and using a rotating hand motion spread the batter around until it fills the pan. This is a little tricky at first but you'll get it after a few tries.

Serve with butter and sugar...like me, or with the fruit topping of your choice, Emily's fav!

Enjoy---