It was such a yummy party!!
Saturday, December 20, 2008
Here's what you'll need:
1 sheet (half of a 17 oz. pkg) frozen puff pastry
1 (3.4 oz) pkg. instant vanilla pudding mix
1 C. milk
1 t. almond extract
1 C. whipped topping
2 C. stemmed and sliced strawberries
1/3 C. sliced almonds, toasted
Powdered sugar, for garnish
Heat oven to 400 degrees. Thaw folded pastry sheet for 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.
Meanwhile, in bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate. Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.
Here's what you'll need:
3/4 C. shortening
3/4 C. sugar
1 C. cooked & mashed carrots
2 C. flour
2 t. baking powder
1/2 t. salt
1 large orange
Cream sugar and shortening. Add eggs and beat well. Add mashed carrots. Sift dry ingredients into first mixture and add the rind of the large orange. Spoon onto a greased cookie sheet with a small serving spoon. Don't make the cookes too big; they are just bite size! (I used my smallest cookie scoop.)
Bake at 375 degrees for 10-12 minutes (watch them closely; you don't want them to get too done). After cookies are cooled, frost each cookie with powdered sugar moistened with the juice of the orange you grated. Enjoy! *These are the star shaped cookies*
Monday, December 15, 2008
But today, in making up for last week, I would like to introduce to you my first guest chef...my mom!!! She and my sister came to visit me a couple weeks ago and anytime my mom comes, we always cook up a storm! I love it!!!!! So the next two recipes are just two of the things we, no, she made while visiting. ENJOY!!
Yum! I always make this when my mom comes to visit!!
Mmmm, perfect for those cold winter days!!
Friday, December 5, 2008
Wednesday, December 3, 2008
Now for the recipe, this one is like something you'd order from a restaurant. We all really liked it and will definitely be making it again!
Here's what you'll need:
1 (12 oz.) pkg. penne pasta
1/2 (6 oz.) pkg. fresh spinach leaves
2 lbs. boneless skinless chicken breasts, cut into bite-size pieces
2 tsp. dried basil leaves
1 (26.5 oz. ) jar spaghetti sauce
1 (14.5 oz.) can diced tomatoes, drained
4 oz. (1/2 of an 8 oz. pkg) Neufchatel cheese, cubed
2 C. Mozzarella cheese, divided
1/4 C. Parmesan cheese
Preheat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 minute.
Cook and stir chicken and basil in a large nonstick skillet on medium-high heat until chicken is cooked through. Add sauce and tomatoes; bring to a boil. Simmer. Stir in Neufchatel cheese.
Drain pasta and spinach; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into a 9 x 13 inch baking pan. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes more.
Monday, December 1, 2008
Today's recipe comes from a friend of mine, Holly. My family loves this recipe because it's so creamy and good! And another reason why I like it is because you can freeze the sauce, thaw it, warm it through when you're ready and serve over cooked pasta. I made several batches of this before I had my last baby and stuck them in the freezer (along with LOTS of other dinners) so that I didn't have to worry about cooking once the baby came. SOOOOOOOO very helpful!!
Another good thing about this recipe is that it is so easy and is made in the crockpot. Everyone likes crockpot recipes because you let the pot do all the work. It's great!!!
Here's what you'll need:
1/2 cube (1/4 cup) butter (not margarine)
6 frozen chicken breasts
2 pkgs. Good Season Italian Salad Dressing Mix
2 (10 oz) cans cream of chicken soup
2 (8 oz) pkgs. cream cheese
1/2 C. milk
1 (16 oz) pkg. fettuccine noodles, cooked and drained
Melt butter in a crockpot on high. Add frozen chicken breasts (or you can use thawed chicken breasts and cook for 3 - 3 1/2 hours). Sprinkle with both packages of salad dressing mix. Cover and cook on high for 6-7 hours (if using frozen chicken breasts) or until chicken falls apart, stirring occasionally. Remove chicken and cube. Set aside. Add soup, cream cheese and milk to the juice in the crockpot. Mix with electric mixer until smooth. Add chicken and allow to warm through. Serve over fettuccine noodles. Or if you want to freeze it, add the chicken and pour or scoop into a gallon freezer bag and freeze.
Friday, November 28, 2008
This week, I've decided to focus on pasta - something my little family LOVES. So check out my post for today and the ones coming up this week and give them a try! I'll try to be a little more regular. We'll see how it goes!! Wish me luck!!!
To use as a freezer meal, assemble the pies in foil pie pans. Cover tightly with heavy duty foil or freezer foil. Label and freeze. To serve: Thaw and bake at 350 degrees and bake for 30 minutes and continue from there.
Saturday, November 15, 2008
So in today’s post, I’m giving you all three recipes I used for my demonstrations. But first, a little info on these recipes...
In preparing my menu of desserts to make for a possible local restaraunt, I had several months that I hosted taste-testings, where I made several recipes of one thing, like pumpkin pie, for people to taste test and take a survey on which one was the best one.
Well, for both of these pie recipes, they are the winners of my taste-testings in their respective categories. The nice thing about these pies is that all you have to do to make them is toss the ingredients together, mix it up, and pour it into a prepared, unbaked, pie crust. Pies really don't get much easier than this! And to make them come together in a flash, pre-measure all of your ingredients. It really saves on time!!
Another tip: ALWAYS make these pies a day before you plan to serve them. That way, they have plenty of time to set up and the flavors really get a chance to blend together. It's also nice to have them done a day in advance so that you can focus on other things they day you plan to serve them!
O.k., enough explaining!! Read on for the recipes...
I like this crust recipe because it uses a combination of shortening and butter. Recipes that call for all shortening give you a nice and flaky crust, but recipes that call for all butter give you a rich, melt-in-your-mouth texture - not so much flaky. This recipe give you a little of both!
2 tsp. sugar
¾ tsp. salt
½ C. shortening, chilled
½ C. butter, chilled
8-10 T. cold water
In a medium bowl stir together flour, sugar, and salt.
Using a pastry blender, cut in the shortening and butter until mixture resembles pea-sized crumbs. Tossing the mixture quickly and lightly with a fork, sprinkle in the water, one Tablespoon at a time, until dough holds together when lightly pressed.
Gather dough into a ball. Divide in half. Cover with plastic wrap (I just put each ball into a bread bag and press it) and form into a disk; chill about 30 minutes.
Keep one disk refrigerated while you roll out the other disk.
Cut off any extra dough. Fold under and press the edges, then decorate (with scallops or curves, etc.) as desired. Keep refrigerated until ready to use. Continue as directed in individual recipes.
Wednesday, November 5, 2008
That's it! How easy is that?!
Mmmmmm!! I love breakfast food!!!