Thursday, February 28, 2008

Apple Dumplings

  • 2 Granny Smith apples
  • 2 cans crescent rolls
  • 2 sticks butter
  • 1 1/2 cups sugar
  • 1 teaspoons vanilla
  • cinnamon
  • 1 12 oz can Mountain Dew
  1. Preheat oven to 350
  2. Peel and core apples.
  3. Cut apples into 8 slices each.
  4. Roll each apple slice in a crescent roll.
  5. Place in a 9 x 13 buttered pan.
  6. Melt butter, then add sugar and barely stir.
  7. Add vanilla, stir, and pour over apples.
  8. Pour Mountain Dew around the edges of the pan.
  9. Sprinkle with cinnamon and bake or 40 minutes.
  10. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top

Found On: Pioneer Woman Cooks!

Friday, February 22, 2008

Grape Salad

  • 2 pounds red seedless grapes
  • 3/4 cup sugar
  • 8 ounces sour cream
  • 2 teaspoons vanilla
  • 8 ounces cream cheese
  • 1 cup chopped pecans
  • 3/4 cup light brown sugar
  1. Wash grapes and let dry.
  2. Mix sugar, sour cream, vanilla, and cream cheese together.
  3. Fold in the grapes.
  4. Pour mixture into casserole dish.
  5. Mix brown sugar and pecans, and sprinkle over the top.
  6. Refrigerate overnight.

Found On: Kaci's Life

Thursday, February 21, 2008

Sherried Tomato Soup

  • 6 tablespoons melted butter
  • 1 medium onion, diced
  • 1 46-ounce bottle or can tomato juice
  • 2 14 ounce cans diced tomatoes
  • 3 to 6 tablespoons sugar
  • Pinch of salt
  • Black Pepper
  • 1 cup cooking sherry
  • 1 1/2 cups heavy cream
  • chopped fresh parsley
  • chopped fresh basil
  1. Saute diced onions in butter until transluscent.
  2. Add canned tomatoes.
  3. Add tomato juice, sugar, pinch of salt, and black pepper and stir.
  4. Bring to a near boil, then turn off heat.
  5. Add in sherry and cream and stir.
  6. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day.
  7. Then close your eyes. And give thanks for soups like this.

Found On: Pioneer Woman Cooks!

Tuesday, February 19, 2008

Spanish Corn Cake (Like Chi-Chi's)

  • 1/2 cup butter or margarine, softened
  • 1/3 cup masa harina (a type of corn flour available in specialty food stores and many supermarkets)
  • 1/4 cup water
  • 1 package (10 oz.) frozen corn, thawed
  • 1/3 cup sugar
  • 3 tbsp. yellow cornmeal
  • 2 tbsp. whipping cream
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • sliced chili peppers (optional)
  • chopped parsley (optional)
  1. Preheat oven to 350
  2. With an electric mixer, beat butter or margarine until fluffy.
  3. Gradually beat in masa harina.
  4. On low speed, beat in water.
  5. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
  6. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
  7. Spread in a greased, 8-inch-square baking pan. Cover with foil.
  8. Place in a larger pan and pour boiling water half way up the side of the smaller pan.
  9. Bake for 50 minutes or until set.
  10. Remove smaller pan from water, uncover, and let stand 15 minutes.
  11. Sprinkle with chilies and parsley, if desired

Found On: RecipeLink

Monday, February 18, 2008

Jiffy Corn Souffle

  • 1 box Jiffy corn muffin mix
  • 1 can cream corn
  • 1 can regular corn, drained
  • 2 eggs
  • 1/2 c. sour cream
  • 1 stick butter
  1. Preheat oven to 350
  2. Melt butter.
  3. Add slightly beaten eggs and sour cream.
  4. Add corn; stir.
  5. Add mix; stir again.
  6. Bake uncovered for 45 minutes.

Found On:

Friday, February 8, 2008

Sweet Cream Pound Cake

  • 1/2 lb butter (2 sticks)
  • 3 cups sugar
  • 6 eggs
  • 3 cups cake flour
  • 1/2 pint whipping cream (small carton)
  • 1 teaspoon vanilla
  1. Preheat oven to 300*.
  2. Cream butter and sugar together.
  3. Add eggs, one at a time; beat well after each addition.
  4. Fold in whipping cream (do not whip the cream first).
  5. Add flour and mix well.
  6. Add vanilla.
  7. Bake for 1 to 1-1/2 hours. (The baking time really depends on the oven & pan - I use a nonstick cake pan but grease it anyway and bake for 1 hr 15 min.)

Found On: Kaci's Site

Potato Leek Soup

  • some potatoes (I used five smallish russets)
  • some leeks, an equal number to the potatoes
  • veggie or chicken stock
  • salt and pepper
  • sour cream (you could also use plain yogurt or milk/cream)
  1. Peel and dice potatoes. Thinly slice white and light green parts of leeks.
  2. Sauté potatoes and leeks in a medium-large stockpot in a bit of olive oil or butter for a couple of minutes, just to wilt the leeks—do not let veggies brown.
  3. Generously salt and pepper, then add stock to about an inch above level of veggies.
  4. Bring to a boil, then cover and simmer until veggies are very tender, about 20 min.
  5. Off heat, use immersion blender or food processor to purée soup.
  6. Add sour cream (or yogurt or milk) to taste (I used about 3/4 c.) and blend until well mixed.
  7. Garnish with fresh parsley or dill or whatever else strikes your fancy and you have in your fridge.

Found On: Snickollet

Wednesday, February 6, 2008

Chicken Broccoli Casserole

  • 2-3 cups fresh broccoli florets
  • 2 cups chicken breast, chopped
  • 1/2 white onion, chopped
  • 2 TBS garlic
  • 8 oz whole wheat or whole grain rotini pasta
  • 1 cup chicken broth or 1-2 TBS of chicken bullion and 1 cup water
  • 2 cans of 98% fat-free cream of chicken soup
  • Salt and Pepper to taste
  • 3-4 oz 2% cheese (your choice-we use 4 cheese blend), shredded
  1. Preheat oven to 350.
  2. Put pasta in water and cook until al dente.
  3. Simultaneously, place chicken in a sauce pan with chicken broth, garlic and onion and sautee over medium high heat.
  4. When chicken is white, add broccoli florets , salt and pepper and toss. Sautee until broccoli is tender and chicken is fully cooked.
  5. Strain pasta and chicken/broccoli mix. Mix them all together.
  6. Pour cream of chicken soup over the top and stir until chicken/broccoli/pasta mixture is evenly coated. If you prefer, you may substitute a can of milk for one can of soup. If you prefer your casseroles a little more wet, retain a small portion of the broth from the chicken sautee.
  7. Place mixture in a greased casserole dish and top with cheese.
  8. Bake for 15-20 minutes at 350 until cheese is melted and reaches desired level of browning.

Serves 4-6 depending on your serving size.
Found Here

Sunday, February 3, 2008

Easy Apple Sauce

  • 4 med. apples (2 Granny Smith, 2 Delicious)
  • 2 quart pan
  • 3/4 c. water
  • 1/4 c. sugar (white)
  • 3-4 shakes cinnamon
  1. Peel and core apples. Cutting them into quarters.
  2. Put cut up apples, sugar, cinnamon and water into pan.
  3. Cover and cook at medium heat for 20 minutes.
  4. Let apples cool, then mash with potato masher.