Tuesday, January 26, 2016

BAKLAVA RECIPE


    Ingredient

    1 package Phyllo Dough
    1 pound Diamond Chopped Walnuts Or Pistachios
    1 teaspoon Cinnamon
    1-1/2 stick Butter, Melted
    2 cups Honey
    ½ cup Water
    ½ cup Sugar
    3 teaspoons Vanilla Extract

    INSTRUCTIONS


    Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge approximately 1 hour before using.
    Preheat oven to 350 degrees F when you are ready to start making the Baklava. Generously butter a rectangle baking pan.
    Keep phyllo dough on a baking sheet covered in a piece of plastic wrap and a damp cloth. It will dry out quickly, so only pull out what you need. Make sure dough will lay flat in the bottom of the pan, and trim if necessary.
    In a bowl, toss together your nuts and cinnamon.
    Take out two sheets of phyllo. Butter the top sheet of dough with melted butter, then pick up both sheets, the buttered and unbuttered sheet below it. Place into the bottom of the pan, buttered sheet facing down. Press lightly into the pan. Repeat this process twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.
    Sprinkle on ¼ of the walnuts to make a single layer. Butter the top of two sheets of phyllo and place them on top of the walnuts, buttered side face down. Add more walnuts, then two more buttered phyllo sheets. Repeat this two more times, or until you're out of walnuts.
    Just like the bottom sheets in the pan, top with 6 more buttered phyllo sheets. Brush butter over the top. Using a sharp knife, cut a diagonal diamond pattern in the baklava.
    Bake for 45 minutes, or until the top is golden brown.
    While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.
    As soon as you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a few minutes, then drizzle on more until you think it's thoroughly moistened. It's okay if you have some of the honey mixture leftover. You want it to be sufficiently drenched, but not drowning in sauce. As the baklava sits, it will soak in all that delicious goodness.
    This is the hard part. Allow the baklava to cool completely, and rest for several hours to soak in the syrup.
    Get prepared for some sticky fingers!



universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program

Monday, January 25, 2016

Watergate Cake


    Ingredient

    For the cake:
    1 box (18.25oz) white cake mix
    1 cup oil
    1 pkg (3oz) instant pistachio pudding
    1 cup lemon lime soda
    3 eggs
    1/2 cup chopped pecans
    1/2 cup sweetened, shredded coconut
    For the Frosting
    2 (3oz) envelopes Dream Whip
    1 1/2 cups milk
    1 pkg (3oz) instant pistachio pudding
    1/2 cup chopped pecans
    1/2 cup sweetened, shredded coconut

    Instructions


    In large mixer bowl at medium speed, add cake mix, oil, pudding, eggs, and soda. Fold in chopped pecans and coconut. Pour into greased & floured 9inch round baking pans and bake in a 350 degree oven for 35-40 minutes. Cool completely on wire rack.
    To frost, whip dream whip & milk until peaks. Gradually add the pudding & beat until light & fluffy, about two minutes. Spread on first layer of cake. Top with second cake layer and cover cake completely in frosting. Press pecans and coconut into cake and refrigerate two hours or more. Serve cold!




Thursday, January 21, 2016

Cherry Cheesecake Brownies


    Ingredient

    Brownies
    6 T butter, melted
    1 C white sugar
    1 T vanilla
    2 eggs
    1 C flour
    1/3 C cocoa
    1/2 tsp baking powder
    1/4 tsp fine sea salt
    Cheesecake
    1 8-oz pkg cream cheese
    1/2 C white sugar
    1 egg
    2 tsp vanilla
    1/2 C sour cream
    2 tsp fresh lemon juice
    1/4 tsp fine sea salt
    Cherries
    1 10-oz pkg frozen pitted, whole black cherries, thawed in fridge overnight
    2 T white sugar
    2 tsp cornstarch

    Directions


    Set oven at 350 degrees and grease a 9×9 square baking pan.
    Cherries: Place cherries and juice from their bag into a food processor and blend for 30 seconds. Press blended cherries through a sieve to separate the pulp and the juice. Reserve pulp for later and put juice in a small saucepan. Stir in cornstarch and sugar and then, while stirring constantly to avoid burning, place juice mixture on medium high heat until it thickens. This takes only a couple of minutes. Pour thickened juice into a bowl to cool.
    Cheesecake: Cream sugar and cream cheese together until thoroughly blended. Add egg, lemon juice and vanilla and blend well. Then add salt and sour cream and mix until all combined. Place the finished cheesecake batter off to the side until the brownies come out of the oven.
    Brownies: Sift flour, cocoa, baking powder and salt together into a bowl. In a separate bowl, mix butter and sugar and blend. Add egg and vanilla and stir until combined. Add the flour mixture to the butter mixture and stir until everything just comes together. Mix in the reserved cherry pulp and then spread the brownies into the pan. Bake 20 minutes until they puff on top but are not close to being done. Remove from oven.
    Take 1/3 of the cherry juice and drizzle directly on the warm brownies.
    Spoon the entire cheesecake batter on the top of the brownies and then drizzle the remaining juice on top of that.
    Use a butter knife to create swirls in the juice by sticking the tip a half inch into the cheesecake and moving your hand in a circular movement.
    Put pan in oven for 25 minutes or until cheesecake is firm on the edges but when the pan is moved, the center still slightly jiggles.
    Refrigerate 5 hours or overnight. Remove from fridge and allow to sit for 10 minutes before serving.



Wednesday, January 20, 2016

CROCK POT CREAMY RANCH CHICKEN


    Ingredient

    4 boneless skinless chicken breasts
    6 medium Russet potatoes, cut into 2-inch pieces
    2 cups baby carrots
    1 large (23 oz.) can condensed cream of chicken soup
    1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
    1/2 cup milk
    fresh chopped parsley (optional)

    INSTRUCTIONS


    Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
    In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
    Top each serving with fresh chopped parsley, if desired.




Saturday, January 16, 2016

BEST POTATO SALAD RECIPE


    Ingredient

    3 pounds red potatoes
    1¼ cup mayonnaise
    ½ cup sour cream
    ¼ cup dill pickle relish
    1 tablespoon mustard
    1 tablespoon white vinegar
    ½ teaspoon salt
    ½ teaspoon sugar
    ½ teaspoon black pepper
    5 hard boiled eggs, finely chopped
    ½ cup celery, chopped
    ½ cup red onion, chopped
    ½ green bell pepper, finely chopped
    2 tablespoons chopped pimientos
    1 tablespoon finely minced jalapeno pepper (about 1 pepper), seeds removed

    INSTRUCTIONS


    In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 8-15 minutes. Drain when done, and place in a bowl to chill in the refrigerator.
    In a large mixing bowl, mix together mayonnaise, sour cream, relish, mustard, and vinegar. Stir mixture until everything is combined.
    Add salt, sugar, and pepper, and stir again to combine.
    Add remaining ingredients, except potatoes, and stir to incorporate.
    Remove potatoes from refrigerator, and cut into half-inch cubes.
    Add potatoes to the mayonnaise mixture and stir to incorporate, fully coating potatoes with mixture.
    Cover and chill until ready to serve. Potato salad is best if chilled overnight before serving.




Thursday, January 14, 2016

Cattle Drive Casserole


    Ingredient

    1 1/2 lbs ground beef
    3/4 cup onion, diced
    1 bell pepper, diced
    1 taco seasoning packet
    1/2 cup sour cream
    1/2 cup mayonnaise
    1 cup cheddar cheese, shredded & divided
    1 sm. can (4 oz) diced green chilies
    1 (10 oz) can Rotel diced tomatoes with green chilies
    2 cups Bisquick
    1 1/4 cup water, divided

    Instructions


    Pre-heat oven to 350 degrees F.
    Brown ground beef, drain off grease. Add in diced onion, bell pepper, taco seasoning and 1/2 cup of the water to pan. Simmer approximately 10 minutes until onion & pepper are softened.
    In separate bowl, combine sour cream, mayonnaise, 1/2 cup cheddar cheese and green chilies, set aside.
    Stir Bisquick and 3/4 cup water (you may need a tiny bit more water) to make a soft dough. Spray 13X9 baking pan with non-stick spray. Press dough into bottom of pan and bake 5 minutes.
    On top of biscuit layer, spread ground beef mixture, next add can of Rotel spreading over ground beef mixture, next spread the sour cream mixture and end with remaining shredded cheese sprinkled over the top.
    Bake 30 minutes.




French Onion Chicken Noodle Casserole


    Ingredient

    4 cups cooked chopped chicken
    2 cans cream of chicken soup
    16 oz container French Onion Dip
    1 cup cheddar cheese
    12 oz egg noodles
    1 cup crushed French fried onions

    Instructions


    Cook egg noodles according to package directions, drain.
    Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
    Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.
    Pour mixture into prepared pan. Top with crushed french fried onions.
    Bake for 25-30 minutes, until heated through.




Tuesday, January 5, 2016

NO BAKE STRAWBERRY SHORTCAKE DESSERT


    Ingredient

    1 box (3.4 oz) vanilla instant pudding
    1 1/2 cups nonfat milk
    1 teaspoon vanilla extract
    25 Golden Oreos (or another vanilla flavored cookie/graham cracker)
    2 tablespoons unsalted butter, melted
    1 1/2 containers (8 ounces each) Cool Whip Topping (see note about using fresh whipped cream)
    1 pound fresh strawberries, hulled and sliced and patted dry

    DIRECTIONS:


    Whisk pudding, milk, and vanilla in a medium sized bowl. Let it sit while you prepare the crust.
    Crush the cookies in a large gallon sized ziploc bag using a rolling pin. Reserve 1/2 cup of the cookie crumbs. Place the 2 tablespoons melted butter in the bag and press with your hands to work the butter through the remaining cookie crumbs. Pour crumbs into a 9” square baking dish. The crust won’t be solid, it’ll stay crumbly.
    Fold 8 ounces of the whipped topping into the pudding. Place half the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle the remaining cookies over the top.
    Chill for at least 4 hours before serving.
    NOTES:
    If you want to use fresh whipped cream, go ahead! You'll need at least 2-3 cups of cold heavy whipping cream. Whip it until stiff peaks form then substitute it for the whipped topping. 8 ounces of Cool Whip is approximately 4 cups of whipped cream.
    If you want, try using cheesecake or lemon instant pudding. They'd both be delicious in this!




Classic Patty Melt


    Ingredient

    1-1/2 pounds of ground chuck
    1 large Vidalia or yellow onion, halved and sliced
    1 tablespoon of canola or vegetable oil
    1 tablespoon of unsalted butter, plus additional softened butter for the bread slices
    4 slices of Swiss cheese, or your favorite sliced cheese
    8 slices of rye bread
    Special Sauce, optional {recipe below}
    Garlic salt and freshly cracked black pepper, to taste

    Instructions


    Spray a baking sheet with non-stick spray. Shape the meat into four oval shaped patties, place on the pan and put into the freezer for 15 minutes.
    Meanwhile, heat the oil and butter in a cast iron skillet. Add the onion and cook over medium high, stirring regularly, for about 5 minutes or until softened. Reduce heat to medium and continue cooking, stirring regularly, until caramelized, about 15-20 minutes. Use a slotted spoon to remove the onion; set aside.
    Sprinkle the meat patties with the garlic salt and pepper. Place into the same skillet, seasoning side down, and turn the heat back up to medium high. Cook until the patties are well browned on the underside, and mostly cooked through. Flip, scatter onions on top and place a slice of cheese on top of the onions. Cover with a lid and move off of the heat source to let the cast iron finish cooking through. If you are not using cast iron, you'll need to keep the burgers over direct heat until cooked through.
    Generously butter one side of all of the bread slices. Place, butter side down into a fresh large non-stick skillet and place a slice of cheese on top of each slice of bread. Cook the bread until well browned on the underside. Top each bread slice with one of the meat patties and add some of the special sauce, if using. Top with a slice of buttered bread, butter side out, and carefully turn over to brown the other side, gently pressing down. Cook until well browned, transfer to serving plates and cut on a slight diagonal. Serve immediately.
    Special Sauce (aka Thousand Island Dressing)
    ©From the Kitchen of Deep South Dish
    2 tablespoons of mayonnaise
    1 tablespoon of ketchup
    1/2 tablespoon of sweet pickle relish
    Pinch of sugar
    Kosher salt and fresh cracked black pepper, to taste




Saturday, January 2, 2016

Ham & Swiss Sliders


    Ingredient

    1 12-pack dinner rolls (I used King's Hawaiian Savory Butter Dinner Rolls) - be sure not to get sweet rolls!
    1 lb. deli ham, shaved or sliced thin
    1 lb. swiss cheese, sliced thin
    1 1/2 sticks butter
    1 1/2 tsp. dried mustard
    2 tbsp. Worchestershire sauce
    1 tsp. dried minced onion
    2 tbsp. poppy seeds

    Directions


    In a microwave-safe bowl, melt butter, then mix in dried mustard, Worchestershire sauce, dired minced onion and poppy seeds.
    Cute entire pack of dinner rolls in half, horizontally (keeping the top and bottom halves separate but intact. All 12 dinner roll tops should be connected, as should all 12 bottoms).
    Place bottom half of rolls in a baking pan and cover them with ham, then cheese. Then, cover the ham and cheese with the top halves of the rolls.
    Drizzle butter mixtrure over the top of rolls, making sure onion and poppy seeds are well distributed. Refigerate your rolls several hours or overnight.
    Once rolls are ready to be baked, preheat oven to 350 degrees F and bake for 15-20 minutes. Once finished, cut apart the rolls for serving.




SIMPLE CHICKEN ENCHILADAS WITH WHITE SAUCE


    Ingredient

    10 soft taco shells (I used corn)
    2 cups cooked, shredded chicken
    2 cups shredded Monterey Jack cheese
    3 Tbsp. butter
    3 Tbsp. flour (I used Gluten Free)
    2 cups chicken broth (I used chicken stock from a carton)
    1 cup sour cream
    1 (4 oz) can diced green chiles

    Instructions


    Preheat oven to 350 degrees. Grease a 9×13 pan
    Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan, seam side down.
    In a sauce pan, melt butter, stir in flour and cook 1 minute on medium heat. Add broth (or stock) and whisk until smooth. Heat over medium heat until thick and bubbly. (Only takes a couple of minutes)
    Stir in sour cream and chiles until combined. Do not bring to boil.
    Pour sauce over enchiladas and top with remaining cheese.
    Bake for 25 minutes. (Original recipe called for putting it under the broiler for 3 minutes at the end to brown the cheese. We’re not big “brown cheese” fans…so I omitted that step.)



universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program

Poor Potato Hamburger Casserole


    Ingredient

    1½ pounds ground beef, 20% fat or less
    1½ pounds of potatoes
    1 can of chili beans, any brand (15.5oz)
    1 can of your favorite beans, drained (15.5oz) - my favorites are pinto or kidney beans
    1 teaspoon of black pepper
    15 oz of grated cheese (cheddar, white cheddar, pepper jack, etc.)

    Instructions


    Put a medium sauce pan of water on high. Peel potatoes and cut into chunks about the size of grapes. When the water boils, add potatoes and simmer over medium-high until cooked through. This will take 20-25 minutes.
    While potatoes cook, heat a large cast iron skillet on medium high. Add the hamburger, turn down to medium and stir occasionally until beef is browned.
    Preheat the oven to 350 F.
    Add the can of chili beans (include all sauce in can) to the beef. Drain the other can of beans and rinse with water. Add to the beef.
    When the potatoes are fork tender drain them well. Add potatoes and pepper to the beef mixture. Stir gently to combine. Spread to make an even layer in the skillet.
    Top with cheese and bake in preheated oven until casserole is hot through and cheese is melted and bubbly, about 15 minutes.
    Check to make sure the center is hot. If you are using a thermometer, it should read 160F.




Friday, January 1, 2016

Olive Garden Dressing


    Ingredients:

    1⁄2 cup mayonnaise
    1⁄3 cup white vinegar
    1 teaspoon vegetable oil
    2 tablespoons corn syrup
    2 tablespoons parmesan cheese
    2 tablespoons romano cheese
    1⁄4 teaspoon garlic salt
    1⁄2 teaspoon italian seasoning
    1⁄2 teaspoon parsley flakes
    1 tablespoon lemon juice

    DIRECTIONS


    Mix all ingredients in a blender until well mixed.
    If this is a little to tart for your own personal tastes please add a little extra sugar.




Old Fashioned Coconut Cream Pie


Ingredients

1 1/2 C half-and-half
1 1/2 C coconut milk
3 egg yolks
3/4 C white sugar
1/3 C corn starch
1/4 teaspoon salt
1 C flaked coconut
1/4 C flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping

Directions

In a medium saucepan, combine half-and-half, yolks, sugar, corn starch and salt. Cook over low heat until thick(about 20 min)stirring constantly. Remove from heat, and stir in 1 C coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Toast 1/4 C flaked coconut.
Top with whipped topping and toasted coconut.
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

4 h 50 m servings