2 beaten eggs
1 1/2 C milk
1 C flour
1 T cooking oil
2 T sugar
Step One: The night before you want these, find Chris and request for breakfast
Step Two: That morning, set the table, set up Killer Bunnies or Bang and then enjoy the masterpieces that Chris creates.
Monday, January 24, 2011
Potato Pan Rolls
2 medium potatoes, peeled and quartered
1 1/2 C water
2 packages active dry yeast
1 t sugar
1/2 C butter, melted
1/2 C honey
1/4 C vegetable oil
2 eggs
2 t salt
6-7 C flour
In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for about 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110*-115*. Mash potatoes; set aside 1 cup to cool to 110*-115*.
In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400* for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
1 1/2 C water
2 packages active dry yeast
1 t sugar
1/2 C butter, melted
1/2 C honey
1/4 C vegetable oil
2 eggs
2 t salt
6-7 C flour
In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for about 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110*-115*. Mash potatoes; set aside 1 cup to cool to 110*-115*.
In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400* for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
BLT Macaroni Salad
2 C uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 C diced celery
1 1/4 C mayonnaise
5 t white vinegar
1 package bacon, cooked and crumbled
Salt and Pepper
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.
5 green onions, finely chopped
1 large tomato, diced
1 1/4 C diced celery
1 1/4 C mayonnaise
5 t white vinegar
1 package bacon, cooked and crumbled
Salt and Pepper
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.
Saturday, January 22, 2011
Berry Mandarin Tossed Salad
Dressing:
1/4 C sugar
2 T cider vinegar
2 T honey
1 1/4 t lemon juice
1/2 t paprika
1/2 t ground mustard
1/2 t grated onion
1/4 t celery seed
Dash salt
1/3 C vegetable oil
Salad:
Torn mixed salad greens
2 C sliced fresh strawberries
1 can drained mandarin oranges
1 medium sweet onion, sliced into rings
1/3 C slivered almonds
4 bacon strips, cooked and crumbled
In a 2 cup microwave-safe bowl, combine the first nine ingredients. Microwave, uncovered, on high for 1 1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing an gently toss to coat.
1/4 C sugar
2 T cider vinegar
2 T honey
1 1/4 t lemon juice
1/2 t paprika
1/2 t ground mustard
1/2 t grated onion
1/4 t celery seed
Dash salt
1/3 C vegetable oil
Salad:
Torn mixed salad greens
2 C sliced fresh strawberries
1 can drained mandarin oranges
1 medium sweet onion, sliced into rings
1/3 C slivered almonds
4 bacon strips, cooked and crumbled
In a 2 cup microwave-safe bowl, combine the first nine ingredients. Microwave, uncovered, on high for 1 1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing an gently toss to coat.
Lazy Day Cake
1/4 C butter, softened
2/3 C sugar
1 egg
1 t vanilla extract
1 1/2 C flour
2 t baking powder
1/4 t salt
3/4 C milk
Topping:
1 1/2 C coconut
1/2 C packed brown sugar
5 T whipping cream
1 1/2 t vanilla
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Pour int a greased 8" square baking pan. Bake at 350* fo9r 30 minutes or until a toothpick inserted near the center comes out clean. meanwhile, combine topping ingredients. Spread over warm cake. Broil 3-5 minutes or until golden brown.
2/3 C sugar
1 egg
1 t vanilla extract
1 1/2 C flour
2 t baking powder
1/4 t salt
3/4 C milk
Topping:
1 1/2 C coconut
1/2 C packed brown sugar
5 T whipping cream
1 1/2 t vanilla
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Pour int a greased 8" square baking pan. Bake at 350* fo9r 30 minutes or until a toothpick inserted near the center comes out clean. meanwhile, combine topping ingredients. Spread over warm cake. Broil 3-5 minutes or until golden brown.
Cream Puff Dessert
Puff:
1 C water
1/2 C butter
1 C flour
4 eggs
Filling:
1 package (8 ounces) cream cheese, softened
3 1/2 C cold milk
2 packages (3.9 ounces EACH) instant chocolate pudding mis
Topping:
1 carton Cool Whip
1/2 C milk chocolate ice cream topping
1/4 C caramel ice cream topping
1/3 C chopped almonds
In a saucepan over medium heat, bring the water and butter to a boil. Add the flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 13" X 9" baking dish. Bake at 400* for 30-minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding mix until smooth. Spread over puff: refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings: sprinkle with almonds.
1 C water
1/2 C butter
1 C flour
4 eggs
Filling:
1 package (8 ounces) cream cheese, softened
3 1/2 C cold milk
2 packages (3.9 ounces EACH) instant chocolate pudding mis
Topping:
1 carton Cool Whip
1/2 C milk chocolate ice cream topping
1/4 C caramel ice cream topping
1/3 C chopped almonds
In a saucepan over medium heat, bring the water and butter to a boil. Add the flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 13" X 9" baking dish. Bake at 400* for 30-minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding mix until smooth. Spread over puff: refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings: sprinkle with almonds.
Cinnamon Sticky Buns
1/3 C butter
1/2 C packed brown sugar
1/2 chopped pecans
1 t cinnamon
1 package large refrigerated biscuits
Melt butter in a 9" round baking pan in 350* oven. Mix brown sugar, pecans, and cinnamon in a small bowl; sprinkle over butter in pan. Arrange biscuits in pan with sides touching. Bake at 350* for 25 minutes. Invert pan immediately onto serving plate. Serve warm.
1/2 C packed brown sugar
1/2 chopped pecans
1 t cinnamon
1 package large refrigerated biscuits
Melt butter in a 9" round baking pan in 350* oven. Mix brown sugar, pecans, and cinnamon in a small bowl; sprinkle over butter in pan. Arrange biscuits in pan with sides touching. Bake at 350* for 25 minutes. Invert pan immediately onto serving plate. Serve warm.
Pie Crust
1 1/3 C flour
1/2 t salt
1/2 C Crisco
3 T cold water
Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender until all flour is blended to form pea sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a "pancake". Flour rolling surface and rolling pin lightly. Roll out into a circle. Fold dough into quarters. Unfold and press into a pie plate. Fold edge under and flute.
*For recipes using a baked pie crust:
Heat oven to 425*. Prick bottom and side thoroughly with a fork to prevent shrinkage. Bake for 10-15 minutes or until lightly browned.
1/2 t salt
1/2 C Crisco
3 T cold water
Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender until all flour is blended to form pea sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a "pancake". Flour rolling surface and rolling pin lightly. Roll out into a circle. Fold dough into quarters. Unfold and press into a pie plate. Fold edge under and flute.
*For recipes using a baked pie crust:
Heat oven to 425*. Prick bottom and side thoroughly with a fork to prevent shrinkage. Bake for 10-15 minutes or until lightly browned.
Monday, January 17, 2011
Christmas Cheese Ball
1 package cream cheese (8 ounces)
1 C shredded, sharp cheddar cheese
1 T finely chopped onion (I omit this for Chris)
1 T diced green pepper
1 t Worcestershire sauce
1/2 t lemon juice
Chopped pecans
Assorted crackers
In a mixing bowl, combine the first six ingredients; mix well. Shape into a ball; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers.
**This recipe can very easily be doubled**
1 C shredded, sharp cheddar cheese
1 T finely chopped onion (I omit this for Chris)
1 T diced green pepper
1 t Worcestershire sauce
1/2 t lemon juice
Chopped pecans
Assorted crackers
In a mixing bowl, combine the first six ingredients; mix well. Shape into a ball; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers.
**This recipe can very easily be doubled**
Saturday, January 15, 2011
Dilly Chicken Sandwiches
4 chicken breasts
6 T butter; divided
1 garlic clove, minced
1 t dill weed, divided
4 T cream cheese, softened
2 t lemon juice
French Bread
In a skillet, melt 3 T of butter; add garlic and 1/2 teaspoon of dill. Add chicken and cook until juices run clear. Remove and keep warm. Spread both sides of bread with butter. In the skillet, grill bread on both sides until golden brown. In a small bowl, combine the lemon juice, cream cheese, and remaining dill; spread on the bread. Schlepp chicken onto bread and wazam!!
6 T butter; divided
1 garlic clove, minced
1 t dill weed, divided
4 T cream cheese, softened
2 t lemon juice
French Bread
In a skillet, melt 3 T of butter; add garlic and 1/2 teaspoon of dill. Add chicken and cook until juices run clear. Remove and keep warm. Spread both sides of bread with butter. In the skillet, grill bread on both sides until golden brown. In a small bowl, combine the lemon juice, cream cheese, and remaining dill; spread on the bread. Schlepp chicken onto bread and wazam!!
Coleslaw
3/4 C mayo
1/3 C sour cream
1/4 C sugar
3/4 t seasoned salt
1/2 t ground mustard
1/4 t celery salt
4 T apple cider vinegar
1 package coleslaw mix
In a large bowl, mix first 7 ingredients together. Add coleslaw mix and mix well. Refrigerate for at least 30 minutes before serving.
1/3 C sour cream
1/4 C sugar
3/4 t seasoned salt
1/2 t ground mustard
1/4 t celery salt
4 T apple cider vinegar
1 package coleslaw mix
In a large bowl, mix first 7 ingredients together. Add coleslaw mix and mix well. Refrigerate for at least 30 minutes before serving.
Monday, January 10, 2011
Cucumber Relish
1 C rice vinegar
1/3 C sugar
1 T salt
Freshly ground pepper
3 shoots of green onion, thinly sliced
2 cucumbers chopped into bite sized pieces
Chili flakes
Mix vinegar, sugar, salt, pepper, and chili flakes together in a covered container. Add the onions and cucumbers. Let marinate in the fridge for a bit before eating. The more chili flakes you add, the spicier it is!
1/3 C sugar
1 T salt
Freshly ground pepper
3 shoots of green onion, thinly sliced
2 cucumbers chopped into bite sized pieces
Chili flakes
Mix vinegar, sugar, salt, pepper, and chili flakes together in a covered container. Add the onions and cucumbers. Let marinate in the fridge for a bit before eating. The more chili flakes you add, the spicier it is!
Sunday, January 9, 2011
Kringle (True Grit)
2 sticks butter, melted
1 C sour cream
2 C flour
1 Can pie filling
Mix first three ingredients together in a batter bowl until smooth and fluffy. Cover, refrigerate over night. In the morning, preheat the oven to 350*. Flour your hands and gently knead the ball of dough in your hands for about 5 minutes or until dough is nice and elastic-y. Roll out on the dough mat; make it double the size of the pizza stone since you'll be folding it over. Lay on pizza stone and spread pie filling over half of it. Fold the top over and seal up the edges. Bake for 45 minutes or until golden brown. Remove from oven and drizzle with glaze. Enjoy!
Glaze:
1/2 C powdered sugar
1-2 t milk
Mix all together until a good drizzling consistency. Drizzle over Kringle.
1 C sour cream
2 C flour
1 Can pie filling
Mix first three ingredients together in a batter bowl until smooth and fluffy. Cover, refrigerate over night. In the morning, preheat the oven to 350*. Flour your hands and gently knead the ball of dough in your hands for about 5 minutes or until dough is nice and elastic-y. Roll out on the dough mat; make it double the size of the pizza stone since you'll be folding it over. Lay on pizza stone and spread pie filling over half of it. Fold the top over and seal up the edges. Bake for 45 minutes or until golden brown. Remove from oven and drizzle with glaze. Enjoy!
Glaze:
1/2 C powdered sugar
1-2 t milk
Mix all together until a good drizzling consistency. Drizzle over Kringle.
Saucy Apricot Chicken
Chicken Breasts
1/4 C apricot jam
1/4 C Catalina salad dressing
1 t onion soup mix
Cook chicken in a pan with a little olive oil. In a small dish, mix together jam, dressing and soup mix. Mix well and pour over cooked chicken to heat up. Serve with additional sauce on the side.
1/4 C apricot jam
1/4 C Catalina salad dressing
1 t onion soup mix
Cook chicken in a pan with a little olive oil. In a small dish, mix together jam, dressing and soup mix. Mix well and pour over cooked chicken to heat up. Serve with additional sauce on the side.
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