Tuesday, June 28, 2016

Peaches & Cream Cookies

I made these cookies for our local Veteran's Guest House and sent extra's to my husband's work. They were a hit with everyone with a request for more.

Peaches & Cream Cookies


These cookies are not only delicious, the recipe makes alot of them and they are super easy which is always a bonus for me.

Ingredients:

1/2 c. room temp. butter
2 Tbsp. sugar
1 Lg. egg
1 Tsp. vanilla
1/4 c. water
1/4 c. vegetable or canola oil (I used canola)
2 - 3.4oz boxes of Vanilla or French Vanilla pudding
1 - 3 oz box of Peach Jello (You could change this up with other flavors for a different cookie variation)
1 Tsp.baking powder
1/2 Tsp. salt
2 c. flour
2-3 Tbsp diced canned peaches (I tried both and preferred 3 Tbsp)
Small bowl of sugar to roll cookies in prior to baking
________________________________________________________________________________

Directions:

  1. Heat oven to 350 degrees.
  2. Line cookie sheet(s) with parchment paper.
  3. Sift dry ingredients, set aside.
  4. In mixer bowl add butter & beat until fluffy.
  5. Add sugar, mix to combine.
  6. Add egg & vanilla, mix to combine.
  7. Add water & oil, mix until combined.
  8. Add dry ingredients to mixer, mix until combined.
  9. Mix in peaches.
  10. I rolled tbsp full into a ball gently and rolled in bowl of sugar (can use 1" cookie scoop).
  11. Bake for 10-12 minutes (varies by oven).
  12. Optional: I sprinkled a little bit of sugar on the cookies when they came out of oven.
  13. Allow to cool, on wire rack if possible.
  14. Can store for up to a week if they last that long, hehe.
Makes approx. 40 - 1" cookies. 

Enjoy!

Thursday, June 23, 2016

Red, White & Blueberry Salad

Love this Betty Crocker recipe for Red, White & Blueberry Salad. 



Perfect summer salad and it would look great on a 4th of July table.

Can't beat 15 minute prep time.

Ingredients

1
container (6 oz) Yoplait® Original Key lime pie yogurt
4
teaspoons honey
1/4
teaspoon salt
1/2
jicama, peeled, cut into 1/4-inch slices
1
bag (10 oz) chopped or hearts of romaine lettuce (6 cups) 
2 1/2
cups cubes (3/4 inch) seedless watermelon
1
cup fresh blueberries
Directions
  • 1 In small bowl, mix yogurt, honey and salt; set aside. Cut jicama slices into star shapes using a small (1-inch) star-shaped canapĂ© cutter.
  • 2 In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss until well coated. Sprinkle jicama stars over top. Serve immediately.

Tuesday, March 29, 2016

Barefoot Contessa - Recipes - Pecan Squares

Can't wait to give the a try. If you've made them let me know how they are by leaving a quick comment please.

Barefoot Contessa - Recipes - Pecan Squares

Saturday, February 20, 2016

Yummy Banana Bread


INGREDIENTS:

1/2 c. butter
1 c. sugar
2 eggs, beaten
4 bananas, finely crushed
1-1/2 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla

DIRECTIONS:

Cream together butter and sugar.

Add eggs and crushed bananas.

Combine well.

Sift together flour, soda and salt.  Add to creamed mixture. Add vanilla.

Pour into greased and floured loaf pan.

Bake at 350 degrees for 60 minutes.

Keeps well, refrigerated.


Wednesday, November 20, 2013

SOY SAUCE MARINADE

Great recipe for injection to turkeys for frying.



1/2 c. soy sauce
1/2 c. water
2 tbsp. lemon juice
1 tbsp. brown sugar
2 tbsp. salad oil
1/4 tsp. liquid hot pepper sauce
1 clove garlic, crushed
1/4 tsp. freshly ground pepper
Combine all ingredients. Makes 1 1/4 cup. Goes good with chicken, pork or beef.

Sunday, July 1, 2012

Easy At Home Cappuccino


A quick way to make cappuccino, and a great after-dinner drink for guests.

Best of all, you can make it at home without fancy equipment!

Serving: 4

Prep Time: 2 minutes

Cook Time: 4 minutes

Total Time: 6 minutes

2 cups skim milk or 1% milk

1 Tablespoon sugar

2 cups freshly brewed and strong coffee

1. Place milk in 2-cup glass measuring cup. Microwave on 100% power (high)

until hot, about 2 minutes and 20 seconds.

2. Place hot milk and sugar in blender container. Cover with a vented lid

and blend until frothy, about 1 minute.

3. To serve, divide coffee among 4 cups. Top each with frothy milk. Sprinkle

with ground cinnamon or grated chocolate, if desired. Makes 4 servings.

Based on individual serving.

Calories: 60

Total Fat: 2 g

Carbohydrates: 9 g

Protein: 4 g

Saturday, June 30, 2012

Firecracker Casserole


2 pounds ground beef 
1 medium onion, chopped
1 can black beans, rinsed and  drained
1-2 tablespoons chili powder
1/2 teaspoon salt
4 (8-inch) flour tortillas
1 can mushroom soup
1 can Ro-Tel, undrained
1 cup Cheddar cheese,  shredded
 
In a skillet, cook the hamburger  meat and onion, drain. Add beans, chili powder and salt. Transfer to a greased  baking dish. Arrange the tortillas on top.
 
Combine the soup and Ro-Tel and  pour on top of the tortillas. Sprinkle with cheese. Bake uncovered at 350  degrees F for 25 to 30 minutes.   Enjoy.

Chocolate Oatmeal Drop Cookies


1/2 cup margarine 
1/2 cup shortening
1/2 cup brown sugar
1 egg
1/4 cup water
1 (18.25 ounce) package German chocolate cake mix
2 cups quick-cooking oats
1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, shortening and brown sugar until light and fluffy. Stir in the egg and water. Beat in cake mix until well blended, then stir in the oats and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Raspberry Sticky Rolls


Topping:
1/2 cup granulated sugar
2 tablespoons cornstarch
juice from can of raspberries

In a small saucepan mix together sugar and cornstarch. Gradually add reserved raspberry juice. Cook and stir over medium heat until thickened. Set aside to cool and pour into greased 10 x 15 inch pan.

Rolls:
1 16 ounce loaf frozen bread dough, thawed
2 tablespoons butter or margarine, softened
1 cup brown sugar
1 16.5 ounce can raspberries, drained

Preheat oven to 375F.

On lightly floured surface, roll dough into 15 x 9 inch rectangle. Spread butter or margarine over entire surface and sprinkle with brown sugar and raspberries. Beginning on 15 inch side, roll up tightly, jelly roll style. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 15, equal sized pieces. Place 3 across and 5 down over raspberry topping, keeping rolls slightly apart. Let rise until double, about 35 to 45 minutes.

Bake until golden brown, 25 to 30 minutes. Remove from oven and immediately invert pan on heatproof serving platter. Let pan remain a minute or two so raspberry topping can drizzle over rolls. Makes 15 servings.

Light Strawberry Pie


8 Servings

1 can (8 ounces) unsweetened crushed pineapple
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free strawberry gelatin
3 cups sliced fresh strawberries
1 reduced-fat graham cracker crust (8 inches)
1/2 cup reduced-fat whipped topping

Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.

Nutritional Facts 1 piece equals 159 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

Originally published as Light Strawberry Pie in Simple & Delicious July/August 2006, p54
 

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