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1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves
In a small bowl, combine all ingredients, stirring until smooth.
Friday, May 25, 2007
Chocolate Raspberry Cookies
Makes about 4 dozen
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 (6 oz.) package Hershey's Premier Baking Pieces Dark Chocolate Filled with Raspberry Creme
Raspberry Icing (recipe follows)
Preheat oven to 350 degrees. Lightly grease baking sheets.
With an electric mixer, beat butter and sugars at medium speed with an electic mixer until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes.
Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 (6 oz.) package Hershey's Premier Baking Pieces Dark Chocolate Filled with Raspberry Creme
Raspberry Icing (recipe follows)
Preheat oven to 350 degrees. Lightly grease baking sheets.
With an electric mixer, beat butter and sugars at medium speed with an electic mixer until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes.
Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.
Enchilada Casserole
From Paula Dean's cooking magazine March/April 2006
Makes 8-10 servings
2 pounds ground chuck
1 medium onion, chopped
2/3 cup water
1 (1.25 oz.) package taco seasoning
1 (15 oz.) can pinto beans, drained
1 (15.25 oz.) can corn, drained
1 (4 oz.) can chopped green chilies
1 (14.5 oz.) can petite diced tomatoes, undrained
1 (19 oz.) can enchilada sauce
20 (5 1/2 inch) corn tortillas
2 (8 oz.) packages shredded Colby and Monterey Jack cheese blend
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large skillet, cook ground chuck and onion over medium heat until meat is browned and crumbles; drain. Add 2/3 cupwater and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat.
Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat micture evenly over tortillas. Sprinkle with half of cheese. Repeat layers. Bake for 30-40 minutes, or until hot and bubbly.
Makes 8-10 servings
2 pounds ground chuck
1 medium onion, chopped
2/3 cup water
1 (1.25 oz.) package taco seasoning
1 (15 oz.) can pinto beans, drained
1 (15.25 oz.) can corn, drained
1 (4 oz.) can chopped green chilies
1 (14.5 oz.) can petite diced tomatoes, undrained
1 (19 oz.) can enchilada sauce
20 (5 1/2 inch) corn tortillas
2 (8 oz.) packages shredded Colby and Monterey Jack cheese blend
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large skillet, cook ground chuck and onion over medium heat until meat is browned and crumbles; drain. Add 2/3 cupwater and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat.
Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat micture evenly over tortillas. Sprinkle with half of cheese. Repeat layers. Bake for 30-40 minutes, or until hot and bubbly.
Italian Pizza Casserole
Makes 8-10 servings! Can be made ahead of time and frozen when ready to bake. Or you can just make it and bake it right away.
3 cups uncooked ziti noodles
1 pound ground sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced/ or garlic powder
1 1/2 cups quartered fresh mushrooms
1 (3 oz.) package sliced pepperoni, chopped
1 (2.25 oz.) can sliced black olives, drained
1 (14.5 oz.) can diced tomatoes with basil, garlic, and oregano
2 (15 oz.) cans tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 oz.) shredded mozzarella cheese, divided
Cook pasta according to package directions; drain and set aside.
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking pan.
In a large skillet, cook sausage, onion, bell pepper, and garlic over medium heat until sausage is browned and crumbles; drain well. Spoon sausage mixture into a large bowl.
Stir in mushrooms and next 8 ingredients. Stir in 1 cup mozzarella cheese. Add cooked ziti, tossing gently to combine. Spoon mixture into prepared baking dish. Top with remaining 1 cup mozzarella. Bake for 30-40 minutes, or until casserole is hot and bubbly.
3 cups uncooked ziti noodles
1 pound ground sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced/ or garlic powder
1 1/2 cups quartered fresh mushrooms
1 (3 oz.) package sliced pepperoni, chopped
1 (2.25 oz.) can sliced black olives, drained
1 (14.5 oz.) can diced tomatoes with basil, garlic, and oregano
2 (15 oz.) cans tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 oz.) shredded mozzarella cheese, divided
Cook pasta according to package directions; drain and set aside.
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking pan.
In a large skillet, cook sausage, onion, bell pepper, and garlic over medium heat until sausage is browned and crumbles; drain well. Spoon sausage mixture into a large bowl.
Stir in mushrooms and next 8 ingredients. Stir in 1 cup mozzarella cheese. Add cooked ziti, tossing gently to combine. Spoon mixture into prepared baking dish. Top with remaining 1 cup mozzarella. Bake for 30-40 minutes, or until casserole is hot and bubbly.
Tuesday, May 15, 2007
Carrie's Monkey Mix
This is one of Hunter's favorite snacks and he loves that it's one of his favorite animal's snacks too! You can make this on a rainy day too! Hunter loves to help with this one!
3 cups dried bananas
2 cup each dried papaya and dried mango (I buy Sun maid's Tropical Mix bags)
1/2 cup sliced almonds
1/2-3/4 cup sweetened coconut (sometimes I'll add more if desired)
3/4 pkg. mini chocolate chips
1/2 pkg. chocolate chunks
Combine all of the ingredients and enjoy!
*Sometimes I'll fill this in snack size plastic bags for community events such a brunches. Or I'll send them to Mike's work for Mike and his fellow workers to have as a midday treat!
3 cups dried bananas
2 cup each dried papaya and dried mango (I buy Sun maid's Tropical Mix bags)
1/2 cup sliced almonds
1/2-3/4 cup sweetened coconut (sometimes I'll add more if desired)
3/4 pkg. mini chocolate chips
1/2 pkg. chocolate chunks
Combine all of the ingredients and enjoy!
*Sometimes I'll fill this in snack size plastic bags for community events such a brunches. Or I'll send them to Mike's work for Mike and his fellow workers to have as a midday treat!
Saturday, May 12, 2007
Roasted Vegetable Burritos
From planetorganics.com
what you need:
3 tblspns vegetable oil
1 small russet potato, cut into 1/2 dice
1 small sweet potato, cut into 1/2 inch dice
2 small carrots, chopped cut into 1/2 dice (shredded carrots work too!)
1 Japanese eggplant cut into 1/2 dice (we don't have that out here so I left it out)
1 red bell pepper, cut into 1/2 dice
1 small zucchini, cut into 1/2 dice (I forgot to buy this but had yellow squash on hand. That works great too)
2 cloves garlic, chopped
1 tblspn chili powder
1 tspns ground cumin
1 tspn dried oregano
1 tspn sugar
1½ tspn salt
1/2 tspn black pepper
Juice of 2 limes
8 (9 inch) flour tortillas
Garnishes: sour cream, salsa, guacamole
how you make it:
Preheat the oven to 400ยบ. Pour the oil onto a rimmed metal baking pan. Add potatoes, carrots, eggplant, bell pepper, zucchini, and garlic. Sprinkle with the chili powder, cumin, oregano, sugar, salt, and pepper. Toss to coat the vegetables with the oil and herbs and spices. Bake for 40 minutes or until the vegetables are done. Squeeze the lime juice over the warm vegetables. Warm the tortillas between wet paper towels in the microwave. Spoon the vegetables onto the tortillas, garnish as desired and fold around the filling.
what you need:
3 tblspns vegetable oil
1 small russet potato, cut into 1/2 dice
1 small sweet potato, cut into 1/2 inch dice
2 small carrots, chopped cut into 1/2 dice (shredded carrots work too!)
1 Japanese eggplant cut into 1/2 dice (we don't have that out here so I left it out)
1 red bell pepper, cut into 1/2 dice
1 small zucchini, cut into 1/2 dice (I forgot to buy this but had yellow squash on hand. That works great too)
2 cloves garlic, chopped
1 tblspn chili powder
1 tspns ground cumin
1 tspn dried oregano
1 tspn sugar
1½ tspn salt
1/2 tspn black pepper
Juice of 2 limes
8 (9 inch) flour tortillas
Garnishes: sour cream, salsa, guacamole
how you make it:
Preheat the oven to 400ยบ. Pour the oil onto a rimmed metal baking pan. Add potatoes, carrots, eggplant, bell pepper, zucchini, and garlic. Sprinkle with the chili powder, cumin, oregano, sugar, salt, and pepper. Toss to coat the vegetables with the oil and herbs and spices. Bake for 40 minutes or until the vegetables are done. Squeeze the lime juice over the warm vegetables. Warm the tortillas between wet paper towels in the microwave. Spoon the vegetables onto the tortillas, garnish as desired and fold around the filling.
Thursday, May 10, 2007
Vegetable Lasagna
1 container (15 oz.) Ricotta Cheese (use part-skim version)
2 cups (8 oz.) shredded mozzarella cheese, divided
2 eggs
2 cups shredded carrot
1 pkg. (10 oz.) frozen chopped broccoli, thawed and well drained (spinach also works great)
9 cooked lasagna noodles (I prefer whole wheat noodles)
1 jar Prego Chunky Garden Combo Pasta Sauce, divided (or any organic sauce)
Grated Parmesan Cheese
Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots, and broccoli. Set aside. Place 3 lasagna noodles in a greased 3-quart shallow baking dish. Top with half of the vegetable mixture and 1 cup pasta sauce. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese. Bake at 400 degrees for 30 minutes or until hot. Let stand 10 minutes. Serve with Parmesan Cheese. Makes 8 servings
2 cups (8 oz.) shredded mozzarella cheese, divided
2 eggs
2 cups shredded carrot
1 pkg. (10 oz.) frozen chopped broccoli, thawed and well drained (spinach also works great)
9 cooked lasagna noodles (I prefer whole wheat noodles)
1 jar Prego Chunky Garden Combo Pasta Sauce, divided (or any organic sauce)
Grated Parmesan Cheese
Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots, and broccoli. Set aside. Place 3 lasagna noodles in a greased 3-quart shallow baking dish. Top with half of the vegetable mixture and 1 cup pasta sauce. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese. Bake at 400 degrees for 30 minutes or until hot. Let stand 10 minutes. Serve with Parmesan Cheese. Makes 8 servings
Overnight Butterscotch Rolls
1 pkg. Frozen hot yeast rolls – about 24 (I use Rhodes brand)
1 pkg. Butterscotch pudding and pie filling (not instant)
1/3 c. Sugar
1/2 c. Brown Sugar
1/2 c. Pecans, chopped
1 1/2 tsp. Cinnamon
1 stick Butter, sliced
Lightly grease bundt pan. Mix all ingredients except rolls. Layer 12 frozen rolls in bottom of bundt pan, cover with ½ of pudding mixture, layer 12 more frozen rolls, finishing with rest of pudding mixture. Top with the butter slices. Cover with clean dish cloth. Set on counter, out of draft. Let it rise overnight. Bake at 350 degrees for 30 minutes. Let sit slightly; turn out onto serving dish. Enjoy!!
This is best when you put it together just before going to bed, then placing in oven just as soon as you get up. I place a pizza pan under the bundt pan so it doesn’t overflow in the oven.
1 pkg. Butterscotch pudding and pie filling (not instant)
1/3 c. Sugar
1/2 c. Brown Sugar
1/2 c. Pecans, chopped
1 1/2 tsp. Cinnamon
1 stick Butter, sliced
Lightly grease bundt pan. Mix all ingredients except rolls. Layer 12 frozen rolls in bottom of bundt pan, cover with ½ of pudding mixture, layer 12 more frozen rolls, finishing with rest of pudding mixture. Top with the butter slices. Cover with clean dish cloth. Set on counter, out of draft. Let it rise overnight. Bake at 350 degrees for 30 minutes. Let sit slightly; turn out onto serving dish. Enjoy!!
This is best when you put it together just before going to bed, then placing in oven just as soon as you get up. I place a pizza pan under the bundt pan so it doesn’t overflow in the oven.
Deli Pasta Salad Side Dish
Salad Ingredients:
12 oz Rotini
6 oz Provolone cubes
1 med Zucchini, thinly sliced
6 oz Genoa Salami, cut in strips
1 sm Red Onion, sliced into thin rings
1/2 c. chopped Red Pepper
1 sm can sliced Black Olives
1/4 c. grated Parmesan
1/4 c. snipped Parsley
10 Cherry Tomatoes, quartered
Dressing Ingredients:
1/2 c. Olive Oil
1/4 c. White Wine Vinegar
1 1/2 tsp. Ground Mustard
1 tsp. dry Oregano
1 tsp. dry Basil
2 cloves Garlic, minced
Cook and drain pasta (rinse well with cold water). Combine all salad ingredients (except tomatoes). Whisk together dressing ingredients and pour over salad. Toss together, cover, and put in fridge overnight (tastes really bad if you don´t let it mellow at least 4 hours). Add the tomatoes just before serving.
12 oz Rotini
6 oz Provolone cubes
1 med Zucchini, thinly sliced
6 oz Genoa Salami, cut in strips
1 sm Red Onion, sliced into thin rings
1/2 c. chopped Red Pepper
1 sm can sliced Black Olives
1/4 c. grated Parmesan
1/4 c. snipped Parsley
10 Cherry Tomatoes, quartered
Dressing Ingredients:
1/2 c. Olive Oil
1/4 c. White Wine Vinegar
1 1/2 tsp. Ground Mustard
1 tsp. dry Oregano
1 tsp. dry Basil
2 cloves Garlic, minced
Cook and drain pasta (rinse well with cold water). Combine all salad ingredients (except tomatoes). Whisk together dressing ingredients and pour over salad. Toss together, cover, and put in fridge overnight (tastes really bad if you don´t let it mellow at least 4 hours). Add the tomatoes just before serving.
Cappucino Frosted Brownies
4 (1-oz.) unsweetened chocolate baking squares
¾ cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 tsp. vanilla extract
1 cup semisweet chocolate morsels
Cappuccino Buttercream FrostingGarnish: chocolate shavings
Cappuccino Buttercream Frosting:
1 (1.16-oz.) envelope instant mocha cappuccino mix ( For testing purposes only, we used Land O´Lakes Suisse Mocha Hot Cappuccino Mix.)
¼ cup hot milk
½ cup butter, softened
1 (16-oz.) package powdered sugar
1. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 ½ minutes, stirring after 1 minute and then every 30 seconds or until melted. Stir until smooth. Stir in sugar. Add eggs, 1 at a time, beating with a spoon just until blended after each addition.
2. Stir in flour and vanilla; stir in chocolate morsels. Pour mixture into a lightly greased 13-x 9-inch baking pan.
3. Bake at 350° for 30 to 35 minutes or until a wooden pick Cappuccino-Frosted Brownies are soinserted in center comes out clean. Cool completely on a wire rack. good you may want to bake two batches.
4. Spread Cappuccino Buttercream Frosting evenly over top of cooled brownies. Garnish, if desired. Cut into squares. Cover and chill, if desired.
Cappuccino Buttercream Frosting:
1 (1.16-oz.) envelope instant mocha cappuccino mix¼ cup hot milk½ cup butter, softened1 (16-oz.) package powdered sugar
1. Dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely. Pour milk mixture into a mixing bowl; add softened butter, and beat at medium speed with an electric mixer until well combined.
2. Gradually add powdered sugar, beating until smooth and fluffy.
¾ cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 tsp. vanilla extract
1 cup semisweet chocolate morsels
Cappuccino Buttercream FrostingGarnish: chocolate shavings
Cappuccino Buttercream Frosting:
1 (1.16-oz.) envelope instant mocha cappuccino mix ( For testing purposes only, we used Land O´Lakes Suisse Mocha Hot Cappuccino Mix.)
¼ cup hot milk
½ cup butter, softened
1 (16-oz.) package powdered sugar
1. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 ½ minutes, stirring after 1 minute and then every 30 seconds or until melted. Stir until smooth. Stir in sugar. Add eggs, 1 at a time, beating with a spoon just until blended after each addition.
2. Stir in flour and vanilla; stir in chocolate morsels. Pour mixture into a lightly greased 13-x 9-inch baking pan.
3. Bake at 350° for 30 to 35 minutes or until a wooden pick Cappuccino-Frosted Brownies are soinserted in center comes out clean. Cool completely on a wire rack. good you may want to bake two batches.
4. Spread Cappuccino Buttercream Frosting evenly over top of cooled brownies. Garnish, if desired. Cut into squares. Cover and chill, if desired.
Cappuccino Buttercream Frosting:
1 (1.16-oz.) envelope instant mocha cappuccino mix¼ cup hot milk½ cup butter, softened1 (16-oz.) package powdered sugar
1. Dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely. Pour milk mixture into a mixing bowl; add softened butter, and beat at medium speed with an electric mixer until well combined.
2. Gradually add powdered sugar, beating until smooth and fluffy.
Tuesday, May 8, 2007
Ice Cream Layered Surprise
2 boxes ice cream sandwiches (approx. 12 in each box)
1 jar hot fudge sauce, warmed in microwave until it will pour (30 seconds)
1 pkg. mini chocolate chips
1 carton cool whip, thawed
Place a layer of sandwiches in a 13x9 inch pan. Cover with hot fudge. Sprinkle with 1/2 package of mini hips. Then cover with half of the cool whip. Add another layer of sandwiches. Cover with remaining cool whip. Sprinkle with remaining chips. Keep in freezer until ready to serve.
*** This is a great recipe if your in a bind and need to bring a dessert to some event or over to someone's house for dinner. It's very quick and easy!
1 jar hot fudge sauce, warmed in microwave until it will pour (30 seconds)
1 pkg. mini chocolate chips
1 carton cool whip, thawed
Place a layer of sandwiches in a 13x9 inch pan. Cover with hot fudge. Sprinkle with 1/2 package of mini hips. Then cover with half of the cool whip. Add another layer of sandwiches. Cover with remaining cool whip. Sprinkle with remaining chips. Keep in freezer until ready to serve.
*** This is a great recipe if your in a bind and need to bring a dessert to some event or over to someone's house for dinner. It's very quick and easy!
Quick Caribbean Chicken
Total time: 25 minutes
Makes 4 main-dish servings
12 ounces chicken tenderloin strips
1/4 teaspoon salt
1/8-1/4 teaspoon ground red pepper (cayenne)
1 teaspoon cooking oil
1 medium sweet potatoes, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped (optional)
3/4 cup unsweetened pineapple juice
1 teaspoon cornstarch
2 medium unripe bananas, quartered lengthwise and cut into 3/4 inch pieces
2 cups hot cooked, quick-cooking brown rice
Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3-4 minutes. Add sweet potato and banana pepper. Cook and stir for 5-6 minutes more or until chicken is no longer pink and potato is just tender. In a small bowl, stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.
Makes 4 main-dish servings
12 ounces chicken tenderloin strips
1/4 teaspoon salt
1/8-1/4 teaspoon ground red pepper (cayenne)
1 teaspoon cooking oil
1 medium sweet potatoes, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped (optional)
3/4 cup unsweetened pineapple juice
1 teaspoon cornstarch
2 medium unripe bananas, quartered lengthwise and cut into 3/4 inch pieces
2 cups hot cooked, quick-cooking brown rice
Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3-4 minutes. Add sweet potato and banana pepper. Cook and stir for 5-6 minutes more or until chicken is no longer pink and potato is just tender. In a small bowl, stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.
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