"LAZY GAL COBBLER"
1 lg. can sliced peaches (heavy syrup)
1 stick butter
1 c. self-rising flour
3/4 c. sugar
1 c. milk
Mix flour and sugar. Add milk; stir to make batter. Put butter in 13 x 2 x 9-inch baking dish. Melt in oven at 325 degrees. Pour batter into melted butter. DON'T STIR. Now add peaches. DON'T STIR.
Bake at 325 degrees until crust forms and browns, about 35 minutes.
Serve plain or with vanilla ice cream. Enjoy!
Source: Cooks.com
Friday, January 30, 2009
PF Changs Lettuce Wraps
* Cooking Time: 20 minutes
* Servings: 4
* Preparation Time: 15 minutes
Ingredients:
* 16 Boston, bib or iceberg lettuce leaves
* 1 pound ground chicken breast
* 1 large onion - chopped
* 2 tablespoons minced garlic
* 1 tablespoon soy sauce
* 1/4 cup hoisin sauce (Asian section of supermarket)
* 2 teaspoons minced fresh ginger
* 1 tablespoon rice wine vinegar or red wine vinegar
* 2 teaspoons Asian chili pepper sauce (or use 1/8 teaspoon cayenne)
* 1 can (8 ounce) sliced water chestnuts - drained, finely chopped
* 1 cup matchstick cut carrots
* 1/2 bunch of green onions thinly sliced
* 2 teaspoons Asian sesame oil
DIRECTIONS
1. Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat.
2. Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
3. Cook for 1 minute.
4. Add water chestnuts, carrots and green onions.
5. Cook until onions begin to wilt, about 2 minutes.
6. Remove from heat.
7. Stir in sesame oil.
8. Arrange lettuce leaves on the outer edge of platter.
9. Spoon meat mixture in center.
10. Allow guest to spoon mixture into leaves and eat like a taco.
Source: http://www.cdkitchen.com/
* Servings: 4
* Preparation Time: 15 minutes
Ingredients:
* 16 Boston, bib or iceberg lettuce leaves
* 1 pound ground chicken breast
* 1 large onion - chopped
* 2 tablespoons minced garlic
* 1 tablespoon soy sauce
* 1/4 cup hoisin sauce (Asian section of supermarket)
* 2 teaspoons minced fresh ginger
* 1 tablespoon rice wine vinegar or red wine vinegar
* 2 teaspoons Asian chili pepper sauce (or use 1/8 teaspoon cayenne)
* 1 can (8 ounce) sliced water chestnuts - drained, finely chopped
* 1 cup matchstick cut carrots
* 1/2 bunch of green onions thinly sliced
* 2 teaspoons Asian sesame oil
DIRECTIONS
1. Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat.
2. Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
3. Cook for 1 minute.
4. Add water chestnuts, carrots and green onions.
5. Cook until onions begin to wilt, about 2 minutes.
6. Remove from heat.
7. Stir in sesame oil.
8. Arrange lettuce leaves on the outer edge of platter.
9. Spoon meat mixture in center.
10. Allow guest to spoon mixture into leaves and eat like a taco.
Source: http://www.cdkitchen.com/
Black Forest Coffee Drink
Can you say YUMMO?!
Cooking Time: 5-10 min.
Servings: makes/serves 2
Preparation Time: 5-10 min.
8 oz. Fresh brewed, French roast coffee
4 T. chocolate syrup
2 T. maraschino cherry juice
1/4 C. sweetened whipped cream
1 T. shaved chocolate or chocolate chips
2 red maraschino cherries
DIRECTIONS
1. Combine coffee, chocolate syrup and cherry juice.
2. Divide into two warm cups/mugs. 6 oz. ea. in size.
3. Top with whipped cream, shaved chocolate or chips and a maraschino cherry, each.
Cooking Time: 5-10 min.
Servings: makes/serves 2
Preparation Time: 5-10 min.
8 oz. Fresh brewed, French roast coffee
4 T. chocolate syrup
2 T. maraschino cherry juice
1/4 C. sweetened whipped cream
1 T. shaved chocolate or chocolate chips
2 red maraschino cherries
DIRECTIONS
1. Combine coffee, chocolate syrup and cherry juice.
2. Divide into two warm cups/mugs. 6 oz. ea. in size.
3. Top with whipped cream, shaved chocolate or chips and a maraschino cherry, each.
Sweet Latte
Cooking Time: 2 minutes
Servings: 1
2 shots espresso (2-3 oz)
2 oz sweetened condensed milk
1 oz vanilla flavor syrup
12 oz steamed milk
1. Add the vanilla syrup and sweetened condensed milk to the glass.
2. Brew the espresso.
3. As you brew the espresso, start to steam the milk. Steamed milk should retain a velvety consistency. Start with the steaming pitcher 40% full and slowly the raise the steam wand until the milk has expanded to the 60% mark. The milk (1/2 and 1/2) should never go above 155 degrees F. as it will scorch.
4. Pour the espresso into the glass and stir with a metal spoon until all the sweetened condensed milk is melted.
5. Add the milk.
6. Enjoy!!
Servings: 1
2 shots espresso (2-3 oz)
2 oz sweetened condensed milk
1 oz vanilla flavor syrup
12 oz steamed milk
1. Add the vanilla syrup and sweetened condensed milk to the glass.
2. Brew the espresso.
3. As you brew the espresso, start to steam the milk. Steamed milk should retain a velvety consistency. Start with the steaming pitcher 40% full and slowly the raise the steam wand until the milk has expanded to the 60% mark. The milk (1/2 and 1/2) should never go above 155 degrees F. as it will scorch.
4. Pour the espresso into the glass and stir with a metal spoon until all the sweetened condensed milk is melted.
5. Add the milk.
6. Enjoy!!
Paula Deen's Buttermilk Cornbread
This is one of my favorite corn bread recipes!
Ingredients
1. 1 cup yellow cornmeal
2. 1/3 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 egg, beaten
7. 1 cup buttermilk
Instructions
1. Preheat the oven to 400ºF. Grease well a 9-inch square pan or two nonstick 12-cup miniature muffin tins.
2. Combine all of the dry ingredients in a small mixing bowl. Add the egg and buttermilk. Stir with a fork until just blended. Pour the batter into the prepared pan. Bake for 20 minutes for a square pan, or 15 minutes for a miniature muffins. Serve with butter and mayhaw jelly. (Some guests asked for maple syrup with their corn bread muffins, but they were flat out of luck.)
Makes 16 small squares or 24 mini-muffins
Ingredients
1. 1 cup yellow cornmeal
2. 1/3 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 egg, beaten
7. 1 cup buttermilk
Instructions
1. Preheat the oven to 400ºF. Grease well a 9-inch square pan or two nonstick 12-cup miniature muffin tins.
2. Combine all of the dry ingredients in a small mixing bowl. Add the egg and buttermilk. Stir with a fork until just blended. Pour the batter into the prepared pan. Bake for 20 minutes for a square pan, or 15 minutes for a miniature muffins. Serve with butter and mayhaw jelly. (Some guests asked for maple syrup with their corn bread muffins, but they were flat out of luck.)
Makes 16 small squares or 24 mini-muffins
Kitchen Tip: When Spraying Non Stick Spray
Open your dishwasher and hold the pan/dish over the opened door and spray.
That way, any overspray doesn’t end up on the floor or countertops.
That way, any overspray doesn’t end up on the floor or countertops.
Thursday, January 29, 2009
Game Day Crockpot Meatballs
1 bag pre-cooked meatballs (I use the Meijer brand but any non-italian style will work)
1 jar salsa (I use a bigger jar but I couldn't tell you the exact size) In this case you do not need to use expensive designer salsa - really a store brand or whatever's on sale will work.
1 jar apricot preserves - the jar of preserves should be about 1/2 the size as the jar of salsa
Dump all of it in your crockpot - meatballs first and then the salsa and preserves on top - no need to mix now the preserves are too thick - mix after they heat up a little. You'll want to cook this long enough for your meatballs to heat through a minimum of 2-3 hours on high and 4-6 hours on low but honestly the longer you cook them on low the better they are.
1 jar salsa (I use a bigger jar but I couldn't tell you the exact size) In this case you do not need to use expensive designer salsa - really a store brand or whatever's on sale will work.
1 jar apricot preserves - the jar of preserves should be about 1/2 the size as the jar of salsa
Dump all of it in your crockpot - meatballs first and then the salsa and preserves on top - no need to mix now the preserves are too thick - mix after they heat up a little. You'll want to cook this long enough for your meatballs to heat through a minimum of 2-3 hours on high and 4-6 hours on low but honestly the longer you cook them on low the better they are.
Game Day Crockpot Meatballs
1 bag pre-cooked meatballs (I use the Meijer brand but any non-italian style will work)
1 jar salsa (I use a bigger jar but I couldn't tell you the exact size) In this case you do not need to use expensive designer salsa - really a store brand or whatever's on sale will work.
1 jar apricot preserves - the jar of preserves should be about 1/2 the size as the jar of salsa
Dump all of it in your crockpot - meatballs first and then the salsa and preserves on top - no need to mix now the preserves are too thick - mix after they heat up a little. You'll want to cook this long enough for your meatballs to heat through a minimum of 2-3 hours on high and 4-6 hours on low but honestly the longer you cook them on low the better they are.
1 jar salsa (I use a bigger jar but I couldn't tell you the exact size) In this case you do not need to use expensive designer salsa - really a store brand or whatever's on sale will work.
1 jar apricot preserves - the jar of preserves should be about 1/2 the size as the jar of salsa
Dump all of it in your crockpot - meatballs first and then the salsa and preserves on top - no need to mix now the preserves are too thick - mix after they heat up a little. You'll want to cook this long enough for your meatballs to heat through a minimum of 2-3 hours on high and 4-6 hours on low but honestly the longer you cook them on low the better they are.
Delightful Texas Delight Casserole
Ingredients:
2 cans rotel
1 pound sausage, browned and drained
1 small onion, diced and sauteed with the sausage
Up to 1 pound grated cheddar cheese
Easy Directions:
Mix together all ingredients except the cheese. Layer 1/2 meat mixture, then 1/2 cheese. Repeat with remaining half, ending with the cheese.
Bake at 350 for about 30 minutes.
2 cans rotel
1 pound sausage, browned and drained
1 small onion, diced and sauteed with the sausage
Up to 1 pound grated cheddar cheese
Easy Directions:
Mix together all ingredients except the cheese. Layer 1/2 meat mixture, then 1/2 cheese. Repeat with remaining half, ending with the cheese.
Bake at 350 for about 30 minutes.
Ground Beef Dinner ~ Budget Friendly
INGREDIENTS:
1 pkg. Rotini noodles
1 pound groundmeat
1 small whole onion , diced
3 pkg. brown gravy mix, prepared
1 can diced tomatoes in the juice
1 1/2 c. frozen peas
DIRECTIONS:
Cooked noodles as directed. Strain. Set aside in empty noodle pot. Brown meat and onions add tomatoes, peas and prepared gravy and the noodles, stir over medium heat till hot enough to eat. Serve it in the same pot right on the table.
10 servings.
1 pkg. Rotini noodles
1 pound groundmeat
1 small whole onion , diced
3 pkg. brown gravy mix, prepared
1 can diced tomatoes in the juice
1 1/2 c. frozen peas
DIRECTIONS:
Cooked noodles as directed. Strain. Set aside in empty noodle pot. Brown meat and onions add tomatoes, peas and prepared gravy and the noodles, stir over medium heat till hot enough to eat. Serve it in the same pot right on the table.
10 servings.
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