Friday, April 29, 2016


    Ingredient

    1 pound potatoes; cut in 1 inch dice
    2 tablespoons onion; diced
    2 tablespoons butter; melted
    1 tablespoon honey
    1 teaspoon dry mustard
    1 pinch salt
    1 pinch black pepper
    Original recipe makes 4 Servings

    Preparation


    Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
    Place potatoes in a single layer in prepared dish, and top with onion.
    In a small bowl, combine melted butter, honey, mustard and salt; drizzle over potatoes and onion.
    Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.




Thursday, April 28, 2016


    Ingredients


    3 cups all-purpose flour
    1 Tbsp baking powder
    3/4 tsp salt
    3 cups sugar
    1 cup unsalted butter, room temperature
    1/2 cup shortening, room temperature
    5 large eggs
    1 cup whole milk
    6 Tbsp lemon juice
    1 lemon, zested

    Instructions


    Preheat oven to 350F
    Spray or butter and flour 2 loaf pans or one large Bundt pan.
    Sift flour, baking powder and salt into medium bowl. Set aside.
    Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
    Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
    Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.




Wednesday, April 27, 2016


    Ingredients


    Cake Ingredients:
    1/2 cup (1 stick) butter, softened
    1/2 cup brown sugar
    1/4 cup white sugar
    1 egg
    1/4 cup vegetable oil
    1/2 tablespoon vanilla
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon cinnamon
    1 1/2 cups chopped apples (chopped small)
    Cream Cheese Layer Ingredients:
    8 oz. softened cream cheese
    1 teaspoon vanilla
    3 tablespoons white sugar
    Streusel Ingredients:
    3/4 cup white sugar
    1/4 cup brown sugar
    1/2 cup flour
    1 teaspoon cinnamon
    1/2 teaspoon baking powder
    1/8 teaspoon salt
    6 tablespoons cold butter

    Directions:


    Preheat oven to 350ºF and grease an 8x8 inch square pan.
    Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.
    Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.
    Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
    Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
    Bake for about 45 minutes or until the topping is browned.
    Can be stored in the refrigerator.




Tuesday, April 26, 2016


Ingredients

1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
2 lb chicken tenders
1/4 cup butter, divided
2 cups heavy cream

Instructions

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.
Sprinkle over both sides of chicken tenders.
In large saute pan, melt half of the butter over medium-high heat.
Cook the chicken tenders until done, about 8 minutes.
Pour the cream and remaining butter into the skillet.
Lower heat and simmer until the sauce thickens, about 5-7 minutes.
Serve chicken and sauce over pasta or mashed potatoes, if desired.

Sunday, April 24, 2016


Ingredients

4 cups diced cooked chicken
1 can cream of chicken soup
8 oz. (1 cup) sour cream
2/3 cup milk
1 (4 oz.) can diced green chiles
2 Tbsp. dried minced onion
1 tsp. garlic powder
pepper to taste
12 corn tortillas
2-3 cups shredded sharp cheddar cheese

Instructions

Spray a 13x9 dish with cooking spray. Preheat oven to 350 degrees.
In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
Line bottom of 13x9 with 6 tortillas.
Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover.
Sprinkle with 1/2 of the cheese. Repeat.
Bake for 30 - 40 minutes or until hot and bubbly.
Let stand 10 - 15 minutes before serving.


Ingredients
3 cups flour
½ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cup milk
2 eggs
2 tsp. vanilla
½ cup butter melted
¾ cup butter softened
1 cup brown sugar
2 TB flour
1 TB cinnamon

Instructions

Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together.
Stir in melted butter, slowly. Pour into greased 9x13 pan.
Mix topping ingredients (3/4 cup butter softened, brown sugar, flour and cinnamon). Drop over cake mixture evenly.
Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way).
Bake at 350 for 28-32 minutes.
Top with the glaze which is made by mixing 2 cups powdered sugar, 5 TB milk and 1 tsp.
vanilla. Drizzle over the cake while it's still warm. ENJOY!

Friday, April 22, 2016


Ingredients

2 lb Ground beef
29 oz Tomato sauce
29 oz Can kidney beans; with
29 oz Can pinto beans; with
1 c Diced onion; (1 medium onion)
1/2 c Diced green chili; (2
1/4 c Diced celery; (1 stalk)
3 md Tomatoes; chopped
2 ts Cumin powder
3 tb Chili powder
1 1/2 ts Black pepper
2 ts Salt
2 c Water

Preparation

Brown the ground beef in a skillet over medium heat; drain off fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.
Note: Try topping this with some freshly grated cheddar cheese and chopped onion.
Serves: 12

Wednesday, April 20, 2016


Ingredients:

3 eggs
150gms butter ( I prefer salted butter)
1 cup powdered sugar
1 1/2 cup flour
1 1/2 level tsps baking podwer
1/8 tsp baking soda (optional)
1/4 tsp vanilla essence
1/2 cup milk
1/4 tsp salt

Instructions:

Pre-heat 9"  greased baking tray at 350F/180C
seive flour + baking powder + baking soda+ salt
Beat the butter well
Add sugar and beat again
Add eggs 1 at a time and mix well
fold in the flour mix to the egg batter alternating with milk
add vanilla essence
set the mix into the tray and bake it for 20-25 mins or till the cake is done
cool it on a rack
sprinkle some sugar+cinnamon dust or just sugar dust (optional)
Its one of my mom's favorite tea-time cakes!!

Ingredients

1/2 onion, chopped
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1/2 cup half and half
6 cups potatoes, peeled and sliced thinly
2 cups shredded cheddar cheese

Instructions
Use a large pot. Saute chopped onions in butter till soft but not browned.
In a small bowl, combine flour, salt and pepper.
Stir flour mixture into onion mixture, add milk and half and half.
Stir and cook over medium heat till mixture begins to thicken (about 3 minutes).
Turn off heat.
Add 1 1/2 cups cheese to the sauce and stir till melted and smooth.
Add sliced potatoes and stir well to combine.
Pour mixture into a 9x13 casserole dish sprayed with no stick spray.
Cover with foil and bake at 350 for 35 minutes.
Remove foil, sprinkle reserved cheese over top and return to oven to bake another 30 minutes until potatoes are soft, cheese is melted and edges begin to brown.
Let stand a few minutes before serving to allow sauce to thicken.

Tuesday, April 19, 2016


    Ingredients


    Tom's Fried Rice
    1 carrot, diced
    1 medium red onion, diced
    2 stalks of celery, diced
    3-4 C cooked organic brown rice
    (Optional) 1/4 C sprouted aduki beans
    2 tsp. unrefined olive oil
    2 Tbsp. of spring or filtered water
    1 Tbsp. soy sauce (I use Mitoku or Eden brands)
    1/8 C chopped parsley or sliced green onions
    sea salt
    In a skillet over a medium to high flame, add olive oil, carrot and onion. Sprinkle with sea salt and saute 2-3 minutes. Add sprouted aduki beans. Spoon leftover cooked rice evenly over vegetable and bean mixture to cover, and sprinkle with the soy sauce and water. Cover with a lid, turn flame to low and cook for 10 minutes. When done, gently stir the vegetables and beans on the bottom into the rice. Top with garnished parsley or green onions. Serves 4-6.
    Variation: 1/2 lb. of tofu cut into small squares can be used in place of the sprouted aduki beans. Tom usually uses tofu (which would be added at the same time as bean), but this time tried the sprouted beans, which he found at Whole Foods. It was a delicious experiment!
    I won't assume that everyone knows how to cook brown rice, so here is a recipe, just in case.
    Steamed Organic Brown Rice
    2 C brown rice
    4 C water
    sea salt
    In a 2-quart saucepan, wash brown rice, drain water. Add 2 C fresh spring or filtered water. Bring to a boil on a high flame, add a pinch of sea salt. When boiling, cover and turn flame to low. Cook for an hour.

    Ingredients


    Ingredients
    250 g butter
    100 g margarine
    1⁄4 teaspoon salt
    250 g sugar
    250 g flour
    1 teaspoon baking powder
    5 eggs
    1 teaspoon vanilla

    Directions


    Preheat oven to 180degrees celsius.
    Sift baking powder and flour into a bowl.
    In another bowl, cream margarine, butter, salt and sugar till fluffy. Add eggs in one at a time, only after the previous egg has been thoroughly mixed into the batter.
    Add vanilla and sifted ingredients into the batter and mix well. Pour into a greased and lined 8 inch square pan and bake for 50 minutes.
    Note: it might start getting kinda brown at 20 mins, so I strongly reccomend that you tent it with tin foil after around 20 mins, to prevent the top from burning due to the large amt of butter in the recipe.


Ingredients:

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)
Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla.
Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined.
Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
Serve warm (we like it straight out of the oven) or at room temperature.

Thursday, April 14, 2016


    Ingredients


    1/2 cup (1 stick) butter
    1 cup white sugar
    1 cup brown sugar
    2 large eggs
    1 tsp. pure vanilla extract
    2 cups all-purpose flour (I bet whole wheat would work well)
    1 tsp. baking soda
    1 tsp. salt
    2 tsp. ground cinnamon
    4 Granny Smith apples, peeled and sliced
    1 cup walnuts, toasted and chopped (optional)
    Cream Cheese Frosting:
    1/4 cup butter, room temperature
    8 oz. cream cheese, room temperature
    pinch salt
    1 tsp. pure vanilla extract
    2 cups powdered sugar

    DIRECTIONS


    1. Preheat oven to 350 F. Lightly grease a 9×13 baking pan.
    2. In a large bowl, combine butter, sugars, eggs, and vanilla. Stir until well incorporated. Add the flour, baking soda, cinnamon and salt to the butter mixture and stir until blended (batter will be very thick). Fold in the apples and 1/2 cup walnuts (optional). Spread into prepared 9×13 pan.
    3. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack completely before frosting.
    4. To make the frosting, combine butter, cream cheese, vanilla, and salt in a medium bowl. With an electric mixer, beat on medium until smooth. Gradually add the powdered sugar and beat on high until light and creamy. Keep in the refrigerator until ready to use. Once the cake has cooled, spread the frosting in an even layer over the top. Sprinkle with remaining toasted walnuts (optional) and serve.





    Ingredients


    3½ c. all purpose flour, divided
    1 c. sweetened flaked coconut
    1 c. firmly packed brown sugar
    1 tsp. baking soda
    1 c. butter, divided
    1 c. sugar
    3 large eggs
    1 (20 oz.) can crushed pineapple, drained well
    Garnish: toasted flaked coconut~ Don't forget!

    INSTRUCTIONS


    Preheat oven to 350.
    Lightly grease a 13 x 9 inch baking pan.
    In a large bowl, combine 2½ cup flour, coconut, brown sugar and baking soda.
    Using a pastry blender or two knives, cut in ½ cup of butter until mixture is crumbly.
    Reserve 1 cup crumb mixture for topping.
    Press remaining crumb mixture evenly into bottom of prepared pan.
    Bake for 10 minutes.
    In a medium bowl, beat remaining ½ cup butter and sugar at medium speed with an electric mixture until creamy.
    Add eggs one at a time, beating well after each addition.
    Gradually beat in remaining 1 cup flour.
    Stir in pineapple.
    Spread mixture over baked layer.
    Sprinkle evenly with remaining crumb mixture.
    Bake for 25 minutes, or until a wooden pick inserted comes out clean.
    Add the toasted coconut to the top and allow to cool before cutting into squares.





    Ingredients


    1 teaspoon cornstarch
    1/2 cup beef or low sodium chicken broth
    2 teaspoons olive oil
    1 pound lean ground beef
    1 small sweet, inion, diced
    1 green bell pepper, diced
    2 tablespoons ketchup
    2 tablespoon Worcestershire sauce
    2 teaspoons taco seasoning
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 1/2 cups shredded sharp white cheddar or monterey jack cheese
    6 hamburger buns

    DIRECTIONS


    Preheat broiler.
    In a small bowl, whisk together the cornstarch and broth. Set aside.
    Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers; sauté 3 minutes until tender. Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes. Drain off fat.
    Stir in the ketchup, Worcestershire, taco seasoning, salt, and pepper.
    Give the broth and cornstarch a quick stir and add it to the skillet; simmer for about 3 minutes, stirring occasionally, until mixture thickens slightly.
    Scoop some mixture onto buns, top with 1/4 cup cheese, and stick under the broiler until melted (keep a close eye, so nothing burns!)
    Serve warm with chips and enjoy!





    Ingredients


    For the Cake:
    2 cup granulated sugar
    1 cup canola oil
    4 large eggs
    2 cup all-purpose flour
    1 tsp baking soda
    1 tsp baking powder
    2 tsp cinnamon
    2 cup shredded carrots
    1 cup Fisher Chopped Pecans
    For the Filling:
    1 package (8oz) cream cheese, softened
    1/3 cup granulated sugar
    1 tsp vanilla extract
    1 large egg
    For the frosting:
    4oz cream cheese, softened
    3 Tbsp milk
    2 cup powdered sugar
    1/4 cup Fisher Chopped Pecans

    Directions:


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    Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
    In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
    For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
    To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.
    Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.
    For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans. ENJOY!




Wednesday, April 13, 2016


    Ingredients


    4-5 boneless, skinless chicken breasts
    6 strips of quality bacon – cooked and crumbled
    2 cans cream of chicken soup
    2 cups shredded Monterrey Jack cheese
    1 box (16 ounces) dried spiral pasta
    2 teaspoons garlic powder
    Salt and pepper to taste

    Instructions


    Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
    Set cooked bacon aside for later use.
    In the same pan, cook chicken in bacon drippings.
    Add garlic powder and salt and pepper to taste.
    While chicken is cooking, prepare pasta according to directions.
    Spray a 9×13 baking pan with non-stick cooking spray.
    Drain pasta, return to pot.
    Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
    Pour into prepared baking dish.
    Top with crumbled bacon.
    Top with remaining cup of Monterrey Jack cheese.
    Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.





    Ingredients


    2 lb. Chicken breast chunked
    1 cup pineapple juice
    ½ cup brown sugar
    ⅓ cup soy sauce

un

    Directions


    Add all ingredients to crockpot and cook on low 6-8 hours!




Saturday, April 9, 2016


    Ingredients


    1 cup milk
    2 Tablespoons butter
    1 Tablespoon brown sugar
    1 Tablespoon granulated sugar
    3 cups flour
    ½ teaspoon nutmeg
    ½ teaspoon cinnamon
    1 egg
    1 teaspoon salt
    1 package yeast
    powdered sugar.

    Instructions


    In a small bowl, mix together the flour, nutmeg, cinnamon, and salt.
    Heat milk to scalding. (Steaming but not boiling.)
    Place the butter and sugars in a large mixing bowl. Pour the scalding milk over the top of the butter and sugar.
    Stir the milk so that the butter melts and the sugar dissolves. ALLOW THE MIXTURE TO COOL TO LUKEWARM. (You don't want to kill the yeast!)
    Add the yeast and stir it in.
    Add the egg and HALF of the dry ingredients to the bowl and beat well.
    Add the rest of the dry ingredients and mix well.
    Place the dough on a floured counter and knead about 2-3 minutes, or until it is soft and pliable.
    Place your kneaded dough into a large greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
    Place the dough onto a floured counter and flour a rolling pin. Roll the dough out to about ¼ inch thick.
    Cut the dough into triangles or squares.
    Place the dough pieces on a greased cookie sheet and cover with greased (use PAM) cellophane. Allow them to rise for 30 minutes - 1 hour, or until they have almost doubled in size.
    Heat canola oil to 385 degrees.
    Scoop the dough into the oil using a slotted spoon or fry basket.
    Fry for 1-2 minutes and then flip the dough using your slotted spoon or fry basket.
    Fry the second side for 1-2 more minutes. Your beignets should now be golden brown on both sides.
    Remove the beignets and place them on a paper towel to cool a bit.
    Once cooled enough to prevent burning your mouth, dump powdered sugar over the top of the beignets and ENJOY!





    Ingredients


    2 boneless chicken breasts
    1 tsp. olive oil
    1 pizza dough (I used store bought and let it sit out for about 20 minutes)
    8 oz. of shredded mozzarella cheese (I used part skim)
    3 oz. of shredded cheddar cheese
    1/2 cup of Franks Wing Sauce
    1/3 cup of ranch or blue cheese dressing

    Directions


    Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
    Pre-heat oven to 425°F.**
    On a well floured surface, spread pizza dough into a long rectangle shape.
    Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
    Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking.
    Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes.
    Let sit for five minutes and cut into and enjoy!





    Ingredients


    2 pounds strawberries
    2 sleeves graham crackers
    1 8-oz. package cream cheese, at room temperature
    1 14-oz. can sweetened condensed milk
    2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding
    3 cups milk
    1 12-ounce carton cool whip, divided

    Instructions


    Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
    Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest.
    Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth.
    Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours.
    When ready to serve*, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.




Friday, April 8, 2016


    12 egg roll wrappers (buy the ones that are roughly 4" x 4" square)
    1 cup cooked and shredded chicken (6 ounces)
    1/2- 2/3 cup Frank’s Red Hot Sauce
    1 cup crumbled blue cheese (4 ounces)
    1 cup broccoli slaw or coleslaw (dry)
    Blue cheese dressing, for serving

    Instructions


    Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
    Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
    To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
    Repeat with remaining rolls.
    Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.




Thursday, April 7, 2016


    ingredients

    1 pound sage pork breakfast sausage (I highly recommend you make your own)
    3 tablespoons butter
    1/4 cup all-purpose flour
    3 cups milk
    Instructions
    In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
    Sprinkle sausage with flour, stir, and allow to cook for several minutes.
    Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.





    ingredients

    1 large banana (it should yield about 1/3 - 1/2 cup, mashed)
    2 eggs
    1/8 teaspoon baking powder (optional but recommended)
    2 tablespoons vanilla whey protein powder (optional; you can also add a touch of vanilla extract instead)
    Instructions
    Place a medium skillet over medium heat on the stove. Let it heat up while you prepare the pancakes. It's ready when water dropped into the pan sizzles.
    To prepare the pancakes, mash the banana well with a couple of forks. Add the eggs, baking powder, and protein powder (if using) and whisk until well combined. Spray the skillet with nonstick cooking spray before adding in 2-3 tablespoons of the pancake mixture (I used a sprayed metal ring to make mine so round -- if you don't want to bother, they'll just be a little wonky shaped.)
    Let the pancakes cook for 25-30 seconds before flipping and letting the other side cook for the same amount of time. Remove to a plate and serve with nut butter, sugar-free syrup, butter, fruit, or whatever you'd like!





    ingredients

    2 lbs ground beef
    1 medium onion, chopped
    3 cloves garlic, chopped
    1 Tbsp olive oil
    2 15 oz cans tomato sauce
    1 15 oz can water
    1 12 oz can tomato paste
    1 tsp oregano
    1 tsp basil
    8 to 12 oz mozzarella cheese, grated
    16 oz cottage cheese, small curd, (or ricotta cheese)
    ½ cup grated parmesan cheese
    Salt and Pepper
    1 16 oz box lasagna pasta
    Instructions
    Preheat oven to 350°F.
    In a large pan, add olive oil, chopped onions and garlic. Saute until onions are soft and translucent.
    Add ground beef and cook until completely browned, drain fat. Return to pan.
    Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
    Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 15-20 minutes.
    Cook pasta according to package directions, rinse and set aside (I usually add a tsp of oil to the water so the pasta doesn’t stick to each other).
    In a 14 x 11½ x 2¼ baking dish, or two smaller size baking dishes, put a small amount of meat mixture in the bottom of dish. Spread around.
    Add lasagna noodles (approximately 5-6, and they will overlap onto each other).
    Next, spoon half of the cottage cheese on top of the pasta and spread covering the pasta.
    Spoon meat mixture on top of cottage cheese.
    Sprinkle with parmesan cheese.
    Next add ⅓ of the mozzarella cheese.
    Repeat with another layer of pasta, cottage cheese, meat mixture, parmesan cheese, mozzarella cheese.
    Final layer is pasta, topped with remaining meat mixture and remaining mozzarella cheese.
    Cover with foil and cook for approximately 1 hour.
    Serve with salad and garlic bread.





    ingredients

    9 ounces Cool Whip
    2 graham cracker pie crusts
    1 (10 ounce) can crushed pineapple
    1 (14 ounce) can Eagle Brand Condensed Milk
    3 tablespoons lemon juice
    3/4 cup pecans

    Directions


    Mix all ingredients.
    Pour into crusts. Garnish with extra pecans if you wish.
    Refrigerate 2 hours before serving.




Wednesday, April 6, 2016


    ingredients

    2/3 cup white sugar
    1 large egg
    1/2 cup vegetable oil
    1/3 cup milk
    1 teaspoon vanilla
    1 1/4 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup sour cream (you can sub yogurt)
    1 cup blueberries
    About 1 tablespoon white sugar for the top (optional)

    Instructions


    Preheat oven to 375ºF. You may want to lightly grease your muffin tin so that the crown of the muffin doesn't stick to the pan (I didn't though). Place eight muffin liners in the pan.
    Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
    Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don't have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don't overmix. Just stir until it's no longer lumpy.
    Stir in the sour cream just until well distributed. Fold in the blueberries (I left about half for the top so some would be visible on the crown of the muffin).
    Evenly distribute the batter in the muffin tin. If you are making 8 high crowned muffins, you will be filling them all the way to the top. If you want to make shorter muffins you could probably fill 12. If you saved some berries for the top, sprinkle them on and press them in lightly. Sprinkle the tops with the 1 tablespoon of sugar if you want.
    Bake muffins for about 25 minutes. If you're using frozen berries it will take about 5 minutes longer. Also depending on how many muffins you decided to make, it will also take a shorter time. Just make sure you get them out as soon as a toothpick comes out clean.
    You can also make maybe 3 or 4 giant muffins in a jumbo muffin tin. If you do, bake them at 350ºF for maybe about 40 minutes.
    I like to put them in a sealed container while they're still warm so the stay really moist. That's assuming they aren't eaten right out of the pan though.




Tuesday, April 5, 2016


    ingredients

    1-1/2 cups butter, softened
    2 cups light brown sugar, packed
    1 cup granulated sugar
    5 large eggs
    3 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup whole milk
    1 – 8 ounce bag of toffee bits
    1 cup pecans, chopped
    1 recipe CARAMEL DRIZZLE (link)

    Instructions

    Preheat oven to 325 degrees.
    Spray a 12 CUP Bundt pan with nonstick baking spray with flour. Set aside.
    Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
    Spoon batter into prepared pan.
    Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
    Cover top of cake with foil to prevent excess browning if necessary.
    Let cake cool in pan for 30 minutes.
    Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
    Spoon Caramel Drizzle over cooled cake.



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Saturday, April 2, 2016


    ingredients

    3 cups all-purpose flour
    1 Tbsp baking powder
    3/4 tsp salt
    3 cups sugar
    1 cup unsalted butter, room temperature
    1/2 cup shortening, room temperature
    5 large eggs
    1 cup whole milk
    6 Tbsp lemon juice
    1 lemon, zested

    Instructions


    Preheat oven to 350F
    Spray or butter and flour 2 loaf pans or one large Bundt pan.
    Sift flour, baking powder and salt into medium bowl. Set aside.
    Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
    Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
    Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

    ingredients

    1 1/2 cups all-purpose flour
    1 cup sugar
    1 tsp baking soda
    1/2 tsp salt
    1 tsp white vinegar
    5 Tbsp vegetable oil
    1 cup water
    1 1/2 tsp pure vanilla extract

    Instructions


    Preheat oven to 350 degrees. Mix the flour, sugar, baking soda, and salt in a greased 8″ square (or round…I prefer the round, but I’ve made this in both) baking pan.
    Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one.
    Pour water over the entire thing and mix until smooth.
    Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool, then top with your favorite frosting and enjoy!
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