Tuesday, August 12, 2014
This Chicken Enchilada Casserole ("Stacked" Chicken Enchilada) comes from the Gimmesomeoven website. AWESOME!
I made just a few changes to the recipe and will be marked with ** for you.
Thursday, January 2, 2014
Wednesday, January 1, 2014
Saturday, November 23, 2013
|Grilled Brie w/ Fig spread on Sourdough|
Some Brie (I would suggest keeping the rind on) and slice up a few a pieces with a mandolin
fig spread -I use Dalmatia Fig Spread
Now go make your grilled cheese and let me know how you like it.
Monday, October 7, 2013
by Kerri Bussell
Wednesday, February 13, 2013
Sunday, July 8, 2012
Hawaiian Sweet Roll Sliders
Friday, September 9, 2011
Friday, June 24, 2011
Banana Bundt Cake
½ Cup Butter (softened)
1 ½ Cups Sugar
1 ½ Cups Mashed Bananas (about 3)
1 teasp. Vanilla
2 Cups Flour
1 teasp. Baking Soda
½ Cup Sour cream
½ teasp. Salt
Cream butter; add sugar.
Add in eggs and vanilla beat til fluffy then add in bananas.
In separate bowl mix flour, soda and salt then add slowly to the banana mixture. Mix until blended then add sour cream slowly and blend will –careful not to over mix.
Spread into a greased 8 cup Bundt pan.
Bake @ 350 degrees F for 45 minutes.
Let cool for 5 minutes before removing from the pan.
Wednesday, May 18, 2011
Crispy, Chewy Oatmeal Walnut Cookies
1 c. butter, room temperature
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 eggs, room temperature
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick-cooking rolled oats
1 c. walnut pieces
Handfull of Craisins if desired
Combine dry ingredients; set aside. Cream butter and sugars together until fluffy, 2-3 minutes. Add vanilla and eggs and mix until well combined. Add dry ingredients and mix until just combined. Stir in oats and walnuts. Bake at 350 degrees on greased or lined cookie sheets 10-12 minutes
*add more Oats for a thicker more dense cookie.
Monday, January 24, 2011
1 egg, beaten
1 tblsp. water
2 cups cooked chicken, diced in to cubes
1/3 Cup Butter
2/3 Cup Flour
1 large carton Chicken broth
½ Cup Half & Half
1 small Onion, chopped fine
1 sm package Carrots (cooked and sliced)
1 Cup frozen peas (thawed and cooked)
While your pastry sheets are thawing you can make your filling:
In a medium sized saucepan make a roux with the flour and butter.
Add chicken broth a little at a time while stirring to make a thick gravy consistency then add in ½ cup of half and half to thin out the sauce a bit.
** Make sure you cook down the flour before adding the chicken broth or you will taste the flour in your sauce.
In a small pan sauté the onions til clear then add them to the roux. Add the remaining chicken, carrots & peas. This is now your sauce/gravy. Add salt and pepper to taste.
Place the sauce/gravy in a 2 quart casserole dish.
Take 1 sheet of the thawed puff pastry and place it horizontal on your dish then take the 2nd sheet and place that one vertical on your casserole. Trim off excess pastry and crimp edges with a fork.
Wisk 1 egg with a tablespoon of water in a small bowl then egg wash your puff pastry before placing it in the oven.
Bake at 400 degrees F for 20-30 minutes or until golden brown.
Friday, January 21, 2011
15 tablespoons unsalted butter, melted, plus more for pan
3/4 cup all-purpose flour, plus more for pan
3/4 cup cake flour ( not self-rising)
1 1/2 pinches table salt
3 large eggs
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 grated lemons, zest of
1 1/2 to taste confectioners' sugar, for dusting
Preheat oven to 375°. Butter and lightly flour madeleine pan.
Spoon rounded tablespoon batter into each form.
Saturday, January 15, 2011
1/2 cup Dutch-processed cocoa powder
1 cup boiling hot water
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Monday, December 27, 2010
½ lb. Orzo (pasta) Cooked according to directions & drained
2 Eggs, beaten
3 Tblsp. Flour
1 ½ Cups Sugar
20 oz. can of chunk Pineapple, drained with the liquid reserved
1 jar Maraschino cherries, drained-discard liquid
1 can Mandarin oranges, drained – discard liquid
16 oz tub of Cool whip
Mix sugar & flour together, add eggs & pineapple juice-stir well & cook over medium heat until thickened.
Add cooked Orzo & fruits to mixture.
Place in refrigerator overnight.
In the morning mix Cool Whip into mixture & enjoy!
Friday, December 24, 2010
*Excuse the cell phone picture, it was all I could do to get a shot before the cake was all gone!
2 Cups Ricotta Cheese
16 oz. Cream Cheese
1 Cup Sugar
2 Teasp. Vanilla
Beat all of the above together for 10 minutes or until smooth.
Pour into baked Graham Cracker shell.
Bake @ 350 Degrees F for 40 minutes, then turn oven off & leave in for another ½ hour to 45 minutes.
Then open oven door & leave in for another ½ hour.
Once cooled, top with Cherries or Blueberries.
Use a 9” or 10” Spring form pan.
Graham Cracker Crust
1 & 1/4 Cups Graham Cracker Crumbs
1/3 Cup Butter-melted
¼ Cup Sugar
Mix the above together and press into the bottom of a spring form pan.
Bake @ 375 degrees F for approx 8 minutes.
Wednesday, November 24, 2010
Just like mom used to make!
1 Chicken (raw) most of you know this but trust me...not everyone does :)
3 med onions diced fine
5-6 stalks of celery
carrots-as many as you like (cut into small bit sized slices/chunks) I use approx 4 cups
3 - 32 oz boxes of chicken broth
pastina /alphabets or any other small pasta -approx 1 cup uncooked. You can add more as desired.
In one large pot add all of the above ingredients making sure you use enough chicken broth to completely cover the chicken (add more or use less-which ever works depending on the size of your chicken and pot.
On Medium High, cook this for approx 45 minutes or until chicken falls off the bones.
Remove Chicken from the pot, debone and place all of the chicken bits and pieces back into the pot with the onions, carrots and celery.
On medium heat add in your pasta.
Soup is done when pasta is soft.
Serve with warm French bread............. Comfort food at it's finest!
Sunday, November 7, 2010
2 Cups Milk (I used 1 cup milk & 1 cup cream)
4 Tablespoons Butter
½ Cup Sugar
¼ teaspoon salt
1 teaspoon Cinnamon
½ Cup raisins
Scant handful Craisins
Preheat oven 350Degrees F
· Place bread in a buttered baking dish (1.5 quart) and set aside.
· Scald milk and butter.
· In large bowl combine the sugar, eggs, salt, cinnamon, raisins & craisins.
· Stir some of the scalded milk into the egg mixture then gradually add the entire milk mixture to the eggs, stirring constantly.
· Pour over the bread.
Bake in a water bath.
350 Degrees F for 45 minutes
or until a knife inserted 1 inch from the edge comes out clean.
Serve warm with Vanilla-Rum Custard Sauce
· 6 large Egg yolks
· 6 Tablespoons Sugar
· 1 Cup Heavy Cream
· 1 Cup Milk
· 1 Tablespoon Vanilla extract
· 3 Tablespoons Rum
1. In a medium bowl, whisk egg yolks & sugar for about 3 minutes.
2. In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium low, add in vanilla and Rum stirring constantly, until sauce coats the back of a spoon, 3-4 minutes or 170 degrees F.
Friday, October 1, 2010
2 onions, chopped
1 tablespoon chopped parsley
2 pounds ground lamb or ground beef
2 (16 ounce) cans whole peeled tomatoes
1 tablespoon Italian seasoning
salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 beaten egg
1/2 cup shredded sharp Cheddar cheese or Colby Jack
4 potatoes, peeled and thinly sliced
· Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
· Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
· In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
· In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
· In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
· Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.
Saturday, September 11, 2010
This is a favorite around our house and it is quick to make.
“Bill’s Mueller’s Mom’s”
2 Cups Peaches
1 Cup Sugar
2 Tblsp Flour
1/8 tesap. Salt
½ teasp Vanilla
1 Egg beaten
1 Cup Evaporated Milk
2 Tblsp. melted Butter
Blend peaches with dry ingredients.
Add egg, milk butter & vanilla. Mix together.
Pour into a large pie plate or quiche plate.
Bake @ 450 degrees F for 10 minutes
then 350 degrees F for 30-40 minutes.
Serve warm or cold.
Tuesday, September 7, 2010
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Here’s mine.
Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust.
Dot with butter.
Moisten edge of bottom crust.
Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape.
Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
2 ½ teasp. Baking Powder
3 Tblsp. Cornmeal
½-3/4 C. Oil
Raisins & Milk as needed
Sorry, I do not necessarily follow the measurements for this recipe but once you start adding in the milk you will get a dough like consistency.
Bake @ 350 degrees F for 15-20 minutes until light golden brown.
Thursday, August 5, 2010
Friday, June 4, 2010
Adapted from “Magnolia Bakery”
¾ cup All purpose flour
2 teasp Baking powder
½ teasp. salt
1 cup salted butter, softened
2 cups sugar
4 large eggs, room temp
1 cup milk
1 teasp vanilla extract
In a small bowl, add the flours & baking powder – mix well then set aside.
Add the dry ingredients in 3 parts to the bowl containing the butter/sugar mixture, alternating with the milk and vanilla.
Do not over mix.
Vanilla Butter Cream
“Magnolia Bakery Frosting”
1 Cup salted Butter, softened
6-8 cups Confectioners’ sugar
½ cup Milk, cold
2 teasp Vanilla extract
Place butter in a large mixing bowl, beat for 3-4 minutes.
Add in confectioners’ sugar slowly, mixing in-between each addition.
Add in milk and extract slowly alternating with the confectioners’ sugar.
Continue mixing at a high speed for 8-10 minutes or until desired consistency.
*You may need more of less of the confectioners’ sugar as well as the milk-adjust to the consistency you desire.
Tuesday, June 1, 2010
· ¼ Cup chopped onion (fine)
· 1 Tblsp. butter
· 1 lb. lean ground beef
· ¼ teasp. Nutmeg
· ¼ teasp Allspice
· 1 egg
· ¼ light cream (can substitute sour cream)
· ¾ Cup breadcrumbs
Cook onions in butter until soft.
Combine all ingredients including the onions with the beef and mix well.
Make little meatballs and brown in additional butter.
Remove meatballs, add more butter to pan, 2 Tblsp flour and brown.
Then add 2 Cups of water with 2 cubes of beef bouillon or 2 cans of beef broth instead of the water and bouillon.
Return meatballs to the pan, cover and simmer.
Just before serving add in ½ Cup sour cream if desired.
Serve over egg noodles.
1 cup of mini marshmallows, packed tightly
1 - 1.5 cups of powdered sugar
4 teaspoons of water
Half a teaspoon of cooking oil
Extra cooking oil to grease up your hands and work surface if needed
Extra powdered sugar for rolling out the fondant
Mix the mini marshmallows with the water in a microwave safe bowl, coating them as evenly as possible.
**If you wish to make colored decorating fondant, add the food coloring at this point.
**If you want to flavor the fondant add now (use the flavoring in the 4 teasp of water measurements-do not add in more than 4 teasp of liquid)
Microwave the mixture for ten seconds.
Stir it to check for readiness - if all the lumps are gone once you stir it up, it is ready for the next step. If there are still lumps, microwave it again for another ten seconds. Stir until the lumps are gone.
Add more coloring if needed.
Add the cooking oil and stir it in thoroughly.
If you need to microwave it longer be very, very watchful and use very short increments of time as the mixture can easily be overcooked and become stringy.
Once you are able to stir out all the lumps add the powdered sugar in small batches to the hot marshmallow mixture stirring vigorously.
Once you've gotten all the powdered sugar stirred in allow the mixture to cool enough to be touched.
Grease your hands with a cooking oil and knead the mixture until it is smooth and somewhat similar in consistency to Play-Doh. If the fondant feels sticky instead of doughy, continue to add more powdered sugar until it feels doughy.
Now you can either use the fondant right away or store it for later use.
**If you want colored fondant add food coloring with the water before microwaving your marshmallows. Otherwise the coloring comes out streaky and uneven. Use liquid food coloring as part of your 4 teaspoons of water, not in addition to it. Same with flavorings.
Rolling Out Home Made Fondant: Step One
Lay down sheets of wax paper on your work surface and generously sprinkle them with powdered sugar to prevent the fondant from sticking. Use a tea strainer or a sifter to make a more-or-less even layer of powdered sugar.
An alternate method is to liberally grease the waxed paper with cooking oil. Don't combine the two methods.
Rolling Out Home Made Fondant: Step Two
Lay the fondant on top of the powdered or greased work surface.
Rolling Out Home Made Fondant: Step Three
Sprinkle fondant liberally with powdered sugar or, if using the oil method, liberally grease it with cooking oil.
Rolling Out Home Made Fondant: Step Four
Cover the fondant with another sheet of waxed paper.
Rolling Out Home Made Fondant: Step Five
Roll out the fondant with a rolling pin until it's as long as it needs to be to cover your cake.
Rolling Out Home Made Fondant: Step Six
Lift the top sheet of waxed paper and sprinkle powdered sugar onto the fondant. Then, flip the fondant over on the waxed paper and generously sprinkle it with more powdered sugar or rub with cooking oil if using the oil method.
Rolling Out Home Made Fondant: Step Seven
Re-cover the fondant with waxed paper and roll it out in the other direction until it is wide enough to cover your cake.
The fondant can now be applied to your cake!
What To Do When The Fondant Sticks
If the fondant sticks to the waxed paper, gently slide it up with a metal spatula. Then you can either powder it and flip it over, giving it a few gentle passes with a rolling pin to flatten it out or simply apply it with the "good" side up on the cake.
If all else fails you can wad it back up, spritz it with a little water and roll it out all over again.
I recommend using a traditional frosting in a light color to serve as an adhesive before applying the fondant. This recipe makes more than enough fondant to cover an 8-9" round cake or a similar surface area.
Once you have a big, flat sheet of fondant you can use it to carefully cover your cake.
You can either dust off the excess powdered sugar for a matte finish or give the fondant a light mist spray of water to melt the sugar in and give the fondant a shiny look.
To shape the fondant decorations you can either mold them with your hands as if out of clay, you can cut them out with cookie cutters, or use a knife to cut out custom shapes as I did for the tiger cake. An exacto knife coated with cooking oil or non-stick cooking spray on its cutting blade works very well to cut out designs in this fondant
Banana Cupcakes with
Dulce de Leche Butter Cream Frosting
Makes approx 28 cupcakes
· 3 cups cake flour
· 1 1/2 teaspoons baking soda
· 3/4 teaspoon baking powder
· 3/4 teaspoon salt
· 1 teaspoon ground cinnamon
· 6 ounces (1 1/2 sticks) unsalted butter, softened
· 1 1/2 cups packed light-brown sugar
· 3 large eggs
· 4-5 very ripe large bananas, mashed (about 2 cups)
· 3/4 cup Sour cream
· 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
Mix dry ingredients in a large bowl, set aside.
Cream butter and sugar with a mixer until light and fluffy.
Add eggs, 1 at a time, beating after each addition.
Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
Divide batter among muffin cups, filling each 2/3 full (do not overfill).
Bake about 20 minutes.
Let cool in tins on wire racks.
Dulce de Leche Butter Cream Frosting
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 Hershey’s Dulce de Leche Syrup
· Place the butter in a large mixing bowl, beat on med high for approx 3 minutes.
· Gradually add in 4-6 cups sugar & beat on high for approx 7-10 minutes (only add enough sugar to meet desired consistency).
· Gradually add in the Dulce de Leche syrup and mix until blended.
· Add in more sugar if a thicker consistency is desired.