1 cup brown sugar
1 can sweeten condensed milk
1/2 cup butter
1 cup light corn syrup
10-12 cups popped pop corn
Combine brown sugar and corn syrup. Bring to biol, let boil to soft ball stage. Add sweeten condensed milk stir well, add butter stir until melted. Pour over popcorn. Mix until all popcorn is covered.
Monday, July 27, 2009
Tijuana Mix
4 cups Corn tortilla chips
3 cups chex type cereal
1 bag microwave popcorn
1-12oz can cocktail nuts
1/2 cup light corn syrup
1/2 cup butter
1/2 cup brown sugar
1 tablespoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Mix popcorn, cereal, nuts, and chips in large roasting pan. Combine syrup, butter, brown sugar, chili powder, cinnamon, and pepper. Heat to boiling point. Pour over cereal in pan to coat. Bake 1 hour at 250; stir every 20 minutes. Remove from oven and put on wax paper to cool.
3 cups chex type cereal
1 bag microwave popcorn
1-12oz can cocktail nuts
1/2 cup light corn syrup
1/2 cup butter
1/2 cup brown sugar
1 tablespoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Mix popcorn, cereal, nuts, and chips in large roasting pan. Combine syrup, butter, brown sugar, chili powder, cinnamon, and pepper. Heat to boiling point. Pour over cereal in pan to coat. Bake 1 hour at 250; stir every 20 minutes. Remove from oven and put on wax paper to cool.
Sunday, July 26, 2009
Doug's Favorite Pudding Dessert
Crust:
1-1/2 cups flour
1/2 cup butter softened
1/2 cup nuts (walnuts,almonds, or pecans)
Mix together, press in 9x13 pan. Bake at 350 for 20 minutes
Second layer:
8 oz cream cheese
1 cup powered sugar
8 oz cool whip
Mix together. Spread on the cooled crust
Third layer:
2 small packages chocolate pudding
3 cups milk
Mix together. Spread over cream cheese mixture.
Top with whipped topping. Place in fridge until serving.
Suggestion; use different flavors of puddings for a fun change.
1-1/2 cups flour
1/2 cup butter softened
1/2 cup nuts (walnuts,almonds, or pecans)
Mix together, press in 9x13 pan. Bake at 350 for 20 minutes
Second layer:
8 oz cream cheese
1 cup powered sugar
8 oz cool whip
Mix together. Spread on the cooled crust
Third layer:
2 small packages chocolate pudding
3 cups milk
Mix together. Spread over cream cheese mixture.
Top with whipped topping. Place in fridge until serving.
Suggestion; use different flavors of puddings for a fun change.
Simple Peach Cobbler
2-16 oz caned peaches sliced with juice
1 cube butter
1 package yellow cake mix
1 cup nuts chopped (optional)
Pour peaches and juice in bottom of 9X13 baking dish. Sprinkle dry cake mix over peaches. Slice butter in small pieces and lay over top of cake mix. Sprinkle nuts over butter. Bake at 350 for 45 minutes or until gloden brown. Serve hot with ice cream or whipped topping.
1 cube butter
1 package yellow cake mix
1 cup nuts chopped (optional)
Pour peaches and juice in bottom of 9X13 baking dish. Sprinkle dry cake mix over peaches. Slice butter in small pieces and lay over top of cake mix. Sprinkle nuts over butter. Bake at 350 for 45 minutes or until gloden brown. Serve hot with ice cream or whipped topping.
Chicken Pot Pie
3 cooked chicken breast,diced
16 oz frozen mixed vegetables
2-9 inch frozen crust
3-4 packages of chicken gravey mix
Dice chicken. Mix gravy; add frozen vegetables and chicken to gravy. Pour into an unbaked pie crust. Turn the second unbaked pie crust over the fisrt filled crust. Work crust out of pie tin to make the top crust of chicken pie. Pinch edge together with fork. Place pie on cookie sheet. Cook for 45 minutes or until golden brown at 350.
Suggestion: add diced potatoes
16 oz frozen mixed vegetables
2-9 inch frozen crust
3-4 packages of chicken gravey mix
Dice chicken. Mix gravy; add frozen vegetables and chicken to gravy. Pour into an unbaked pie crust. Turn the second unbaked pie crust over the fisrt filled crust. Work crust out of pie tin to make the top crust of chicken pie. Pinch edge together with fork. Place pie on cookie sheet. Cook for 45 minutes or until golden brown at 350.
Suggestion: add diced potatoes
Crock Pot Chicken Over Rice
3 to 4 skinless boneless chicken breast
1-8oz cream cheese
1 can cream chicken soup
1 pkg dry Italian dress mix
Place chicken breast in crock pot, cover chicken with all ingredients listed. Cook on high for 4 to 5 hours . Shred chicken. Serve over rice.
1-8oz cream cheese
1 can cream chicken soup
1 pkg dry Italian dress mix
Place chicken breast in crock pot, cover chicken with all ingredients listed. Cook on high for 4 to 5 hours . Shred chicken. Serve over rice.
Green Chile Chicken Enchiladas
2 cups shredded cooked chicken
1/2 cup ranch dressing
1/4 cup sour cream
1-1/2 cups Mexican blend cheese or cheddar cheese
2 tablespoons diced green chiles, rinsed and drained
10 inch tortillas, warmed
Mix together chicken, 3/4 cup of cheese. dressing, sour cream and green chilies in a medium bowl. Divide evenly down center of each tortilla. Roll up tortillas place seam down in cooking dish. Top with remaining 3/4 cup cheese. Bake for 20 minutes at 350 or until cheese is melted or lightly browned.
1/2 cup ranch dressing
1/4 cup sour cream
1-1/2 cups Mexican blend cheese or cheddar cheese
2 tablespoons diced green chiles, rinsed and drained
10 inch tortillas, warmed
Mix together chicken, 3/4 cup of cheese. dressing, sour cream and green chilies in a medium bowl. Divide evenly down center of each tortilla. Roll up tortillas place seam down in cooking dish. Top with remaining 3/4 cup cheese. Bake for 20 minutes at 350 or until cheese is melted or lightly browned.
Saturday, July 25, 2009
Grilled Corn and Edamame Succotash
4 ears corn, shucked and cleaned
1-1/2 cups frozen, shelled edamame
1 tablespoon olive oil
1 red bell pepper
1 med Shallot, diced
2 to 3 tablespoon sherry vinegar, or to taste
1/2 teaspoon kosher salt
black pepper to taste
2 tablespoon chopped fresh chives (optional)
Heat a gas grill to medium-high. Wrap each ear of corn in foil. Grill for 15 minutes, rolling the corn occasionally so all sides are cooked. Set corn aside. With a serrated knife remove corn from cobs. In a large saucepan of lightly salted water bring to boil. Add the edamame cook for about 5 minutes or until tender. Drain and set aside. Saute vegetable in skillet until begin to soften, about 2 to 3 minutes. Stir in grilled corn and edamame. Saute for 5 minute. Remove skillet from heat, stir in the vinegar. Season with salt and pepper. Serve with chives sprinkled ove the top, if desired.
1-1/2 cups frozen, shelled edamame
1 tablespoon olive oil
1 red bell pepper
1 med Shallot, diced
2 to 3 tablespoon sherry vinegar, or to taste
1/2 teaspoon kosher salt
black pepper to taste
2 tablespoon chopped fresh chives (optional)
Heat a gas grill to medium-high. Wrap each ear of corn in foil. Grill for 15 minutes, rolling the corn occasionally so all sides are cooked. Set corn aside. With a serrated knife remove corn from cobs. In a large saucepan of lightly salted water bring to boil. Add the edamame cook for about 5 minutes or until tender. Drain and set aside. Saute vegetable in skillet until begin to soften, about 2 to 3 minutes. Stir in grilled corn and edamame. Saute for 5 minute. Remove skillet from heat, stir in the vinegar. Season with salt and pepper. Serve with chives sprinkled ove the top, if desired.
Colorful Corn Salad
1 packages 10oz frozen corn, thawed ( fresh corn on cob cooked 4 ears)
1 cup diced green pepper
1 cup diced sweet red pepper
1 cup diced celery
1/2 cup minced parsley
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
pinch cayenne pepper
1-1/2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lime juice
In a large bowel mix the first 12 ingredients. In a microwave-safe dish combine the oil and garlic. Microwave uncovered, on high for 30 seconds. Cool. Whisk in lime juice.Pour over the corn mixture and toss to coat. Cover and refrigerate until serving.
1 cup diced green pepper
1 cup diced sweet red pepper
1 cup diced celery
1/2 cup minced parsley
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
pinch cayenne pepper
1-1/2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lime juice
In a large bowel mix the first 12 ingredients. In a microwave-safe dish combine the oil and garlic. Microwave uncovered, on high for 30 seconds. Cool. Whisk in lime juice.Pour over the corn mixture and toss to coat. Cover and refrigerate until serving.
Corn Flake Candy
1/2 cup sugar
1 cup light cream
1 cup light corn syrup
Stir until mixture comes to a boil. Cook to soft ball stage.
Pour over; 4-1/2 cups corn flakes
2-1/2 cups crispy rice cereal
1 cup coconut
1 cup salted peanuts
Mix well.
1 cup light cream
1 cup light corn syrup
Stir until mixture comes to a boil. Cook to soft ball stage.
Pour over; 4-1/2 cups corn flakes
2-1/2 cups crispy rice cereal
1 cup coconut
1 cup salted peanuts
Mix well.
Monday, July 20, 2009
Corn and Broccoli Calzones
1-1/2 cups chopped broccoli florets
1-1/2 cups fresh corn kernels (about 3 ears)
2 cups shredded mozzarella cheese
2/3 cup ricotta cheese
4 scallions, thinly sliced (green onions)
1 cup of ranch dressing or alfredo sauce
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
20 oz whole-wheat bread dough, thawed if frozen
2 teaspoon canola oil
Preheat oven 450. coat 2 baking sheets with cooking spray. combine broccoli,
corn, mozzarella, scallions, ranch dressing or Alfredo, basil, garlic powder, salt
and pepper in large bowl. On lightly floured surfaced, divide dough into 6 pieces.
Roll each piece an 8-inch circle. Put a generous 3/4 cup filling on one half over filling.
Fold the edges over and crimp with a fork to seal. make several small slits in the top
of each calzone to vent steam; brush each calzone with oil. Place on baking sheets.
Bake the calzones, switching the pans halfway through,(about 7 minutes) continue to
cook until browned on top, about 15 minutes.
1-1/2 cups fresh corn kernels (about 3 ears)
2 cups shredded mozzarella cheese
2/3 cup ricotta cheese
4 scallions, thinly sliced (green onions)
1 cup of ranch dressing or alfredo sauce
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
20 oz whole-wheat bread dough, thawed if frozen
2 teaspoon canola oil
Preheat oven 450. coat 2 baking sheets with cooking spray. combine broccoli,
corn, mozzarella, scallions, ranch dressing or Alfredo, basil, garlic powder, salt
and pepper in large bowl. On lightly floured surfaced, divide dough into 6 pieces.
Roll each piece an 8-inch circle. Put a generous 3/4 cup filling on one half over filling.
Fold the edges over and crimp with a fork to seal. make several small slits in the top
of each calzone to vent steam; brush each calzone with oil. Place on baking sheets.
Bake the calzones, switching the pans halfway through,(about 7 minutes) continue to
cook until browned on top, about 15 minutes.
Wednesday, July 1, 2009
Candy bar Brownies
1 box of brownie mix (for 9X13 baking dish)
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
3-4 snicker candy bars, cut in 1/2 inch pieces
Mix the brownie as instructed on box. In batter stir in milk, semi-sweet, and white chocolate chips. Pour in a greased 9X 13 baking dish. Bake at 350 for 25-30 minutes or when toothpick is inserted comes out clean. Immediately sprinkle the candy bar pieces over the top. Cool, then serve.
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
3-4 snicker candy bars, cut in 1/2 inch pieces
Mix the brownie as instructed on box. In batter stir in milk, semi-sweet, and white chocolate chips. Pour in a greased 9X 13 baking dish. Bake at 350 for 25-30 minutes or when toothpick is inserted comes out clean. Immediately sprinkle the candy bar pieces over the top. Cool, then serve.
Country Chicken and Rice
2 to 3 pounds of boneless chicken breast, cubed
2 packages of country gravy mix
2 cups minute rice, uncooked
Brown cubed chicken in a skillet until completely cooked, lightly salt and pepper. Mix gravy, combine chicken to gravy. Cook minute rice. Serve chicken mixer over rice.
2 packages of country gravy mix
2 cups minute rice, uncooked
Brown cubed chicken in a skillet until completely cooked, lightly salt and pepper. Mix gravy, combine chicken to gravy. Cook minute rice. Serve chicken mixer over rice.
Chinese Chicken Salad
1/4 cup soy sauce
2 tablespoon ginger
2 tablespoons brown sugar
2 whole boneless chicken breast
Mix the soy sauce, brown sugar, and ginger, pour over chicken in a Ziploc bag. Marinate for about one hour, and then grill the chicken until cooked through. Cool, then julienne the chicken.
Asian Vinaigrette Dressing:
1/2 cup sesame oil
1/2 cup rice wine vinegar
2 tablespoons peanut butter
1/4 cup toasted sesame seeds
1/2 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar
Combine all the dressing ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.
Salad:
1/2 head napa cabbage, julienned
1/2 head red cabbage, julienned
1 bag of grated carrots (pick up produce department)
2 baby bok choy, julienned
1 cup mixed salad greens
1/2 cup toasted silver almonds
Chow main noodles( optional only for garnish)
Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken, Garish with noodles.
2 tablespoon ginger
2 tablespoons brown sugar
2 whole boneless chicken breast
Mix the soy sauce, brown sugar, and ginger, pour over chicken in a Ziploc bag. Marinate for about one hour, and then grill the chicken until cooked through. Cool, then julienne the chicken.
Asian Vinaigrette Dressing:
1/2 cup sesame oil
1/2 cup rice wine vinegar
2 tablespoons peanut butter
1/4 cup toasted sesame seeds
1/2 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar
Combine all the dressing ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.
Salad:
1/2 head napa cabbage, julienned
1/2 head red cabbage, julienned
1 bag of grated carrots (pick up produce department)
2 baby bok choy, julienned
1 cup mixed salad greens
1/2 cup toasted silver almonds
Chow main noodles( optional only for garnish)
Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken, Garish with noodles.
Tuesday, June 30, 2009
Famous Dave's Tri-Tip Steaks
Grill It!
Gourmet
Famous Dave's BBQ Rich & Sassy Flavor
Tri-Tip Steak
Slather steaks with Famous Dave's sauce just before removing from the grill
Gourmet
Famous Dave's BBQ Rich & Sassy Flavor
Tri-Tip Steak
Slather steaks with Famous Dave's sauce just before removing from the grill
Pistachio Eclair Dessert
3 cups milk
1 package of instant pistachio pudding mix
1 package instant french vanilla pudding mix
1-8oz frozen whipped topping, thawed
1 package (14.4oz) graham crackers
1 can of choc frosting
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand until soft set. Fold in whipped topping. In a 9X13 baking dish layer graham crackers and half of the pudding mixture. Repeat layers.(about 3 layers) Top with remaining graham crackers.
Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until well softened. Stir frosting will, spread over graham crackers. Cover and refrigerate for at least 20 minutes
This is a great dessert to get the children involved with.
1 package of instant pistachio pudding mix
1 package instant french vanilla pudding mix
1-8oz frozen whipped topping, thawed
1 package (14.4oz) graham crackers
1 can of choc frosting
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand until soft set. Fold in whipped topping. In a 9X13 baking dish layer graham crackers and half of the pudding mixture. Repeat layers.(about 3 layers) Top with remaining graham crackers.
Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until well softened. Stir frosting will, spread over graham crackers. Cover and refrigerate for at least 20 minutes
This is a great dessert to get the children involved with.
Sweet -Sour Pasta Salad
1 package (16 oz) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber. peeled and chopped
1 medium green pepper, chopped
2 tablespoons minced fresh parsley
Dressing:
1-1/2 cups sugar
1/2 cup white vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder
Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper, and parsley, set aside.
In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until cooled.
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber. peeled and chopped
1 medium green pepper, chopped
2 tablespoons minced fresh parsley
Dressing:
1-1/2 cups sugar
1/2 cup white vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder
Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper, and parsley, set aside.
In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until cooled.
Lawry's Marinated Beef Burgers
Grill It!
Gourmet
Lawry's Havana Garlic & Lime Marinade
Ground beef patties
Place patties in resealable bag of large dish and cover with marinade for 30 minutes, turning halfway through. Grill to your liking
Gourmet
Lawry's Havana Garlic & Lime Marinade
Ground beef patties
Place patties in resealable bag of large dish and cover with marinade for 30 minutes, turning halfway through. Grill to your liking
World Harbor Chicken Ka-Bobs
Grill It!
Gourmet
World harbor Italian Grill Sauce & marinade
Chicken chunks
Onion chunks, green pepper pieces, and mushrooms
Pineapple chunks
Place chicken in a resealable plastic bag and pour 1/2 cup marinade into bag for each pound of chicken. Seal and refrigerate for at least 2 hours. String marinated chicken onto Skewers alternating with vegetables and pineapple. Grill until chicken juices run clear. Brush fresh marinade onto skewers for extra flavor if desired.
Serve with; wild or brown rice.
Gourmet
World harbor Italian Grill Sauce & marinade
Chicken chunks
Onion chunks, green pepper pieces, and mushrooms
Pineapple chunks
Place chicken in a resealable plastic bag and pour 1/2 cup marinade into bag for each pound of chicken. Seal and refrigerate for at least 2 hours. String marinated chicken onto Skewers alternating with vegetables and pineapple. Grill until chicken juices run clear. Brush fresh marinade onto skewers for extra flavor if desired.
Serve with; wild or brown rice.
Babecue Beef
3-4 pound beef roast (sirloin tip or cross rib roast)
Favorite barbecue sauce
Cook beef roast in a crock pot on low for 6 to 7 hours, or on high for 4 hours. After completely cooked, shred beef add barbecue sauce and mix well together. Serve on a bun.
Favorite barbecue sauce
Cook beef roast in a crock pot on low for 6 to 7 hours, or on high for 4 hours. After completely cooked, shred beef add barbecue sauce and mix well together. Serve on a bun.
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