1 Graham Cracker Pie Crust
2 (8oz.) Cream Cheese, softened
2 tsp. Vanilla
1/2 tsp. Lemon Juice
3/4 c. Sugar
1/2 pint Sour Cream
3 1/2 Tbs. Sugar
Beat together the filling ingredients. Pour into crust. Bake 30-40 minutes at 350-375 degrees, until center doesn't jiggle when slightly shook and lightly brown around the edges. Take out and leave five minutes. Mix sour cream and sugar and pour on top. Bake another five minutes. Cool. Place in refrigerator 5 hours.
Wednesday, April 30, 2008
Monday, April 28, 2008
Sunday, April 27, 2008
These rolls practically melt in your mouth and they're easy to make. No need for a bread maker, a Kitchen-Aid, or anything special. If you have a rolling pin, you're good to go.
I got the recipe from a friend, Marianna. Our ward recently held an auction to raise money for our youth activities. I hear Marianna made three batches and each one sold for over $50!! They're Just That Good. Oh, these rolls are slightly sweet...enjoy!
Here are the ingredients:
1 Tablespoon Dry Active Yeast
3 Teaspoons Sugar
3/4 Cup Warm Water
1/2 Cup Sugar
3 Teaspoons Salt
1/2 Cup Real Butter (not margarine)
1 Cup Mashed Potatoes
3 1/2 to 4 Cups Unbleached Flour
Before you get started, boil a medium potato until soft. Marianna says you can even use leftover mashed potatoes from dinner. Set it aside until it's cool and mash it up. You'll need a whole cup.
- To make the rolls, dissolve 1 tablespoon yeast in 3/4 cup warm water. Add 3 teaspoons sugar.
- Stir in 1/2 cup sugar, salt, egg, butter, cooled potatoes, and 2 cups flour. Mix until smooth.
- Mix in remaining flour (1 1/2-2 cups) a little at a time. Dough will be sticky and about the same consistency as cookie dough. Do not add too much flour- this is a soft dough.
- Transfer to bowl. Cover and put in fridge for at least 6 hours.
After the dough has sat in the fridge for 6+ hours:
- Grease 2 baking sheets (or one very big one)
- Flour counter top.
- Roll dough into a circle the size of a large pizza.
- Spread a thin layer of butter on top.
- Cut into 12 wedges, just like pizza slices.
- Roll up each wedge, beginning at the widest edge.
- Place rolls, with point under, on greased baking sheets.
- Cover, let rise 50% (not double) The time varies. In the summer it can take 15 minutes. In the winter it could take up to 3 hours.
- Preheat oven to 400 Degrees. Bake 12-15 minutes OR until golden brown.
- Remove from hot pan immediately.
Some helpful tips:
- There will be some small pieces of potato in your dough- that's fine.
- Be generous with the flour on your counter top. The dough is very sticky.
- If using two pans, the bottom pan in the oven will have rolls that are darker on bottom, and lighter on top. I like the variety, but you could switch the pans halfway through the cooking time.
- Marianna serves her rolls very, very light. They barely have a golden tint to them, but when I followed the recipe, after 12 minutes they were completely golden. They're delicious either way. Keep a close eye on them.
- Feel free to double the recipe.
- The dough keeps in the fridge for up to one month.
You will, without a doubt, enjoy every last bite of these rolls. Be sure to share them!
Thursday, April 17, 2008
I found this the other day while meal planning and made it last night. Very yummy...lots of flavors going on!
5 tablespoons vegetable oil, divided
1 teaspoon ground cumin, divided
1/2 teaspoon chili powder
6 large flour tortillas
1/3 cup red wine vinegar
3/4 cup salsa
1/4 teaspoon salt
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can corn, drained
1/2 cup coarsely chopped red onion
1 tomato, chopped
2 cups shredded lettuce
8 ounces hot pepper cheese (Monterrey Jack was yummy), shredded (about 2 cups)
In small bowl, combine 2 tablespoons of the oil with 1/2 teaspoon of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on grill over medium-hot coals. Grill for 1 to 2 minutes per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten. Remove tortillas from heat and cool completely.
Place chicken on grill over medium-hot coals. Grill for 10 to 12 minutes, turning and basting occasionally with salsa mixture, until chicken is no longer pink. Cut chicken into strips. In medium bowl, toss together beans, corn, onion, tomato and reserved dressing. To assemble, place crisped tortilla on plate. Top with shredded lettuce, 1 cup of bean mixture, 1 sliced chicken breast and shredded cheese.
Makes 6 servings.
**Note: I found the tostadas really hard to cut through and enjoy with the salad. I may not have allowed them to "crisp" enough. Also, you could try cutting them into strips instead.
Tuesday, April 15, 2008
2 boneless, skinless chicken breasts, diced
1 cup frozen peas & carrots
1 small onion, diced
1 potato, peeled & diced
1 deep dish frozen pie crust, thawed
1 rolled frozen pie crust, thawed
1 can cream of chicken soup
2/3 cup cream
4 chicken bullion cubes
In a medium skillet, saute diced chicken and onion in 1-2 TBS olive oil, sprinkling with garlic salt and pepper. Once chicken is almost finished cooking, add the diced potato. Continue to cook all ingredients for about 5 minutes. Add the 4 bullion cubes and crush them until dissolved. Add the peas and carrots, soup, and cream. Stir until uniform throughout, and bring back up to heat. Pour mixture into the deep dish pie crust ... it will be heaping. Unroll the top pie crust onto the top of the pie. Tuck the excess pie crust under the edges of the deep dish pie crust. Bake, on a cookie sheet [in case some bubbles over], at 400* for 15-18 minutes, or until pie crust is golden brown. If you like lots of crust ... this is the pot pie for you ... eat it from the sides. If you don't like a lot of crust ... take yours from the middle. YUM!
2 pkgs cream cheese, softened
1 cup sour cream
1 can chopped green chiles
1 can chopped olives
1 8 oz block pepper jack cheese, shredded
1 pkg frozen spinach, drained well
1 pkg spinach flavored tortillas
In a large bowl, beat cream cheese until smooth, using electric mixer. Then fold in sour cream, green chiles, olives, and pepper jack cheese. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise.
I added sliced turkey, ham, and red bell peppers to mine ... to make it a meal, instead of an appetizer. Oh, and to make it a little spicier, I added 1 TBS diced pickled jalapenos. YUM! They're great if you dip them in salsa too!
3 bags microwave popcorn (salty)
6 squares (1/2 pkg) Almond Bark
Pop the popcorn and place in a large bowl, removing all un-popped kernels. Melt Almond Bark in microwave at 30 second intervals until melted smooth. Drizzle Almond Bark over popcorn, stirring throughout to coat. Allow the popcorn time to 'dry' ... about 15 minutes before serving. Warning: this popcorn is SUPER addicting and oh, sooo yummy. It's my grandma's recipe ... need I say more? Oh, and it tastes like it's way harder to make!
Not really a 'recipe' ... more just an idea of how to use ground turkey ... if you've got issues with ground beef ... like me. lol.tortillas, burrito size
1 pound ground turkey
1 TBS chili powder or taco seasoning
1 red bell pepper
1 small onion
Monterrey Jack cheese
Brown the turkey ... add chili powder or taco seasoning once browned. Remove from pan and set aside. Saute pepper strips and onion strips in same skillet, using about 1 TBS olive oil. Fill tortillas with whatever fixings you like! Mmmm.
Friday, April 11, 2008
I made this the other day, and it is way delicious. I would have taken a picture of it to post along with the recipe, but we ate it too quickly. I think it would be a great meal for those who can't have gluten. It's very easy to make as well.
1-1/2 pounds ground beef
1/3 cup chopped onion
1/2 teaspoon minced garlic
1 jar (16 ounces) picante sauce
1 Package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 medium tomatoes, chopped
1 large sweet red pepper, chopped
1 can (8 ounces) tomato sauce
1 tablespoon lime juice
12 corn tortillas
3/4 cup shredded Montery Jack cheese
2 cups (16 ounces) sour cream
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice.
Arrange six tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese.
Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Let stand for 10 minutes.
Yeild: 10-12 servings
Monday, April 7, 2008
This crust is SO easy to make. And so much better than anything you can buy in the store.
2 1/4 c. water
2 1/4 Tbsp. yeast
2 1/4 tsp. salt
2 1/4 tsp. sugar
2 1/4 Tbsp. oil
6 c. flour
Mix; let rise about 15 minutes. Roll into crusts of desired size. You will want to roll it pretty thin - it ends up thicker when it bakes. (Recipe makes enough for 2 large crusts or lots of smaller crusts.) Bake at 425 for 6 minutes. Remove from oven and top with toppings.
your favorite bbq sauce
grilled chicken, chopped
red onion (sliced into rings or diced - best if you sautee them)
pickled jalapeno slices (the kind for nachos)
Bake for an additional 6-8 minutes, or until cheese is melted.
Wednesday, April 2, 2008
3 1/2 to 3/4 cups Flour
1/4 cup sugar
1/4 cup shortening or butter
1 tsp salt
1 pkg (is use 1TBSP) Yeast
1/2 cup warm water
1/2 cup warm milk
Dissolve yeast in the warm water. Set aside. Mix 2 cups flour, sugar, salt. Add warm water and yeast mixture. I warm my milk and butter in the microwave together and then pour into the mixture. Beat on low speed 1 min, scraping the bowl frequently. Stir in enough flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead about 5 min or until smooth and elastic. Place in greased medium bowl and turn greased side up. Cover and let rise in a sink with a little warm water in the bottom. Let rise 1hr or until double in size. Punch down dough. Divide dough into to equal parts and divide again into fourths. Then out of each four make three rolls. Place in greased pan and let rise five minutes cover. Cook at 350 for 10 min and then raise temp to 400 and cook 5 min more. Remove from oven and rub butter or margarine over the hot rolls. MMMMMMM! We also use this for cinnamon rolls, orange rolls, and ham and cheese rolls. That's why we are so rolly poly. Enjoy!
Tuesday, April 1, 2008
This is to die for! My sister got it from someone and now my entire family uses it and we all love it. Seriously, it is finger-licking good!
1/2 c maple syrup
1/2 c ketchup
1 T Worcestershire sauce
1 T A1 sauce
1 T mustard
1 T vinegar
1 T oil
1 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
dash of ground cloves
Combine all ingredients in sauce pan, whisk, boil, reduce heat and simmer until mixed and smooth. Serve with anything that needs BBQ sauce. It's particularly yummy with shredded pork/beef sandwiches.
This was our dinner tonight. It really does taste like what you order in the restaurant. It is so good and so fast! Perfect for summer...unlike the weather we're having in Utah today.
4 breaded chicken breast fillets (I use Tyson)
1 romaine heart
1 1/2 c. coleslaw mix (or finely shredded cabbage)
1/3 c. toasted almond slivers or slices (blanched almonds)
1/2 c. chow mein noodles
1/3 c. vinegar
1/2 c. sugar
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. horseradish
1/4 c. spanish onion, diced
1/2 c. canola oil
Cook chicken fillets as directed.
To make dressing, combine everything but the oil in a blender of food processor and process until liquified.
Continue to blend and slowly drizzle in the oil until blended.
Make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles. Then cut up the chicken and add to salads.