1 egg
2 Tbsp. butter
2 tsp. yeast
1 tsp. salt
1 Tbsp. sugar
1 1/2 c. warm water
3 1/4 c. flour
1/4 c. powdered milk
1. Put water, butter, egg, and water in breadmaker. Then add yeast and sugar. Put flour and salt on top and let the breadmaker run.
2. You want the dough to be slightly sticky.
3. Roll out the dough, cut out rolls, and dip in butter. Let rolls rise for about 20-30 minutes.
4. Bake at 375* for about 12 minutes.
Saturday, January 24, 2009
Thursday, January 22, 2009
Oreo Cookie Dessert
1 package of Oreo cookies
¼ cup of butter, melted
2 (4 oz.) boxes of French Vanilla instant pudding
1 (8 oz.) package of cream cheese, softened
1/3 cup of powdered sugar
1 (16 oz.) tub of whipped topping
1. Make pudding according to directions on package. Put in refrigerator to set.
2. Put Oreo cookies in a food processor and chop until finely crumbled. Pour crumbs in a bowl and remove 1 cup of crumbs and set aside.
3. Pour melted butter in remainder of Oreo crumbs and mix well. Line the bottom of a 9x13 dish with Oreo crumbs and butter mixture. Press firmly and place in refrigerator to set.
4. While cookie crust is setting, mix softened cream cheese with the powdered sugar. (For a quick softening, place in microwave for 45 seconds.)
5. Add cream cheese and powdered sugar mixture to the pudding. (It may be a bit lumpy if the cream cheese wasn’t soft enough, but that’s okay.)
6. Fold whipped topping into mixture. Pour this final mixture over the Oreo crust.
7. Sprinkle the crumbs which had been set aside OVER the final mixture.
8. Place back into refrigerator until ready to serve.
Notes: Have been told it tastes better if it has set for at least 12 hours, but have served it as quickly as 1 hour with no complaints. This recipe can also be stretched to fill a 9x9 as well as a 9x13. Simply make a thinner crust and pour less pudding on top—it tastes just as good!
¼ cup of butter, melted
2 (4 oz.) boxes of French Vanilla instant pudding
1 (8 oz.) package of cream cheese, softened
1/3 cup of powdered sugar
1 (16 oz.) tub of whipped topping
1. Make pudding according to directions on package. Put in refrigerator to set.
2. Put Oreo cookies in a food processor and chop until finely crumbled. Pour crumbs in a bowl and remove 1 cup of crumbs and set aside.
3. Pour melted butter in remainder of Oreo crumbs and mix well. Line the bottom of a 9x13 dish with Oreo crumbs and butter mixture. Press firmly and place in refrigerator to set.
4. While cookie crust is setting, mix softened cream cheese with the powdered sugar. (For a quick softening, place in microwave for 45 seconds.)
5. Add cream cheese and powdered sugar mixture to the pudding. (It may be a bit lumpy if the cream cheese wasn’t soft enough, but that’s okay.)
6. Fold whipped topping into mixture. Pour this final mixture over the Oreo crust.
7. Sprinkle the crumbs which had been set aside OVER the final mixture.
8. Place back into refrigerator until ready to serve.
Notes: Have been told it tastes better if it has set for at least 12 hours, but have served it as quickly as 1 hour with no complaints. This recipe can also be stretched to fill a 9x9 as well as a 9x13. Simply make a thinner crust and pour less pudding on top—it tastes just as good!
Wednesday, January 21, 2009
Mini Shepards Pies
12 biscuits from the can (recommended brand: Grands)
2 tablespoons oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoon fresh parsley leaves, chopped*
1 tablespoon fresh rosemary leaves, chopped*
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
1/2 cup leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese
1. Preheat oven to 425*.
2. Spray a 12-count muffin pan with cooking spray. Mold biscuits to shape each muffin mold. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
3. In a large skillet over medium heat add oil. Add ground beef and brown. Add onions, pepper, salt and garlic and allow to cook together.
4. Mix in flour to meat and stir together until consistency is pastey. Add beef stock to pan. Stir in vegetables and herbs at the last few minutes. Mix all together.
5. Reheat mashed potatoes in microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
6. Spoon equal amounts (approximately 2-tablespoons) of warm potatoes on bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons).
7. Finally top with equal amounts of cheddar cheese on each pie. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
Yield: 12 pies
Foodnetwork.com
*I used dried spices.
**I found that I had a ton of extra meat mixture. Because I had a lot of extra potatoes, too, I layered the extra potatoes, meat, and cheese in a square baking dish and put it in the oven with the mini pies. You could also probably half the meat mixture.
2 tablespoons oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoon fresh parsley leaves, chopped*
1 tablespoon fresh rosemary leaves, chopped*
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
1/2 cup leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese
1. Preheat oven to 425*.
2. Spray a 12-count muffin pan with cooking spray. Mold biscuits to shape each muffin mold. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
3. In a large skillet over medium heat add oil. Add ground beef and brown. Add onions, pepper, salt and garlic and allow to cook together.
4. Mix in flour to meat and stir together until consistency is pastey. Add beef stock to pan. Stir in vegetables and herbs at the last few minutes. Mix all together.
5. Reheat mashed potatoes in microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
6. Spoon equal amounts (approximately 2-tablespoons) of warm potatoes on bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons).
7. Finally top with equal amounts of cheddar cheese on each pie. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
Yield: 12 pies
Foodnetwork.com
*I used dried spices.
**I found that I had a ton of extra meat mixture. Because I had a lot of extra potatoes, too, I layered the extra potatoes, meat, and cheese in a square baking dish and put it in the oven with the mini pies. You could also probably half the meat mixture.
Stuffed French Toast
Bread
Eggs
Cinnamon
Milk
Cream Cheese
1 can pie filling (we like apple)
1. Prepare french toast batter as usual (mix eggs, milk, and cinammon).
2. Prepare the bread by creating a pouch in each slice. To create the pouch, use your fingers to press down a square-shaped indentation in the center of each piece. When two slices are fitted together, they should have a small pouch between them.
3. Place a small scoop of pie filling and of cream cheese in the pouch of half of the slices of bread.
4. Using a basting brush, lightly spread french toast batter around the inside edges of the slices of bread that have filling on them.
5. Top filled slices with empty slices of bread. Use the basting brush to spread french toast batter around the seams.
6. Dip the stuffed french toast slices in the batter, then place them on a flat skillet.
7. Cook until both sides are browned. Serve with syrup and powdered sugar.
*Sorry, I know this recipe is really inexact. If you have questions, let me know.
Eggs
Cinnamon
Milk
Cream Cheese
1 can pie filling (we like apple)
1. Prepare french toast batter as usual (mix eggs, milk, and cinammon).
2. Prepare the bread by creating a pouch in each slice. To create the pouch, use your fingers to press down a square-shaped indentation in the center of each piece. When two slices are fitted together, they should have a small pouch between them.
3. Place a small scoop of pie filling and of cream cheese in the pouch of half of the slices of bread.
4. Using a basting brush, lightly spread french toast batter around the inside edges of the slices of bread that have filling on them.
5. Top filled slices with empty slices of bread. Use the basting brush to spread french toast batter around the seams.
6. Dip the stuffed french toast slices in the batter, then place them on a flat skillet.
7. Cook until both sides are browned. Serve with syrup and powdered sugar.
*Sorry, I know this recipe is really inexact. If you have questions, let me know.
Cake cookies
1 cake mix (choose your favorite--I like funfetti)
2 eggs
1/3 c. oil
1 can frosting
1. Preheat oven to 375*
2. Combine cake mix, eggs, and oil. Stir until thoroughly moistened.
3. Form 1" balls and place 1 1/2 in. apart on ungreased cookie sheets.
4. Bake 6-8 minutes.
5. Top with frosting and serve. Yum!
*This recipe is ridiculously simple but is one of my favorites.
2 eggs
1/3 c. oil
1 can frosting
1. Preheat oven to 375*
2. Combine cake mix, eggs, and oil. Stir until thoroughly moistened.
3. Form 1" balls and place 1 1/2 in. apart on ungreased cookie sheets.
4. Bake 6-8 minutes.
5. Top with frosting and serve. Yum!
*This recipe is ridiculously simple but is one of my favorites.
Ruth's Meatloaf
3 lbs. ground beef
1 small onion, chopped
1 - 15 oz. can tomato sauce
3 large eggs
1/2 tsp. black pepper
1 tsp. salt
3/4 c. quick oats
1 - 8 oz. can tomato sauce
1. In a large bowl, combine first seven ingredients.
2. Press mixture into a 9x13 pan.
3. Bake in a 350* oven for one hour.
4. Drain off the liquid.
5. Top with the 8 oz. can of tomato sauce.
6. Bake an additional 20-30 minutes until the sauce browns slightly.
*If you don't want a full 9x13 pan of meatloaf, you can use a 9x9 pan. The leftover meat mixture is great for meatballs!
1 small onion, chopped
1 - 15 oz. can tomato sauce
3 large eggs
1/2 tsp. black pepper
1 tsp. salt
3/4 c. quick oats
1 - 8 oz. can tomato sauce
1. In a large bowl, combine first seven ingredients.
2. Press mixture into a 9x13 pan.
3. Bake in a 350* oven for one hour.
4. Drain off the liquid.
5. Top with the 8 oz. can of tomato sauce.
6. Bake an additional 20-30 minutes until the sauce browns slightly.
*If you don't want a full 9x13 pan of meatloaf, you can use a 9x9 pan. The leftover meat mixture is great for meatballs!
Wednesday, January 14, 2009
Cream Cheese Chicken
2-4 chicken breasts
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice
1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice
1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.
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