2 pounds baking potatoes -- quartered, not peeled
1 1/2 cups gruyere cheese
2 tablespoons butter
1/4 cup whipping cream
salt & pepper to taste
2 tablespoons chopped chives
Boil potatoes in salted water until tender. Mash potatoes by hand using a fork or masher. Add remaining ingredients and put in a 9 X 9 pan. You may refrigerate at this time. When ready to cook, place in a pre-heated 350° oven and bake for 25 minutes - or until hot and bubbly.
Wednesday, December 23, 2009
Bev's Pork Tenderloin
4 cloves garlic -- minced
2 tablespoons fresh rosemary -- chopped
1 teaspoon lemon peel -- grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pork tenderloins
2 tablespoons olive oil
1/2 cup beef broth
1/2 cup balsamic vinegar
1/2 cup beef broth
2 tablespoons butter
2 tablespoons capers
Preheat oven to 450°. Combine garlic, rosemary, lemon peel, salt and pepper. Rub and press into meat. In a large skillet, add olive oil. Brown meat for 8 - 10 minutes. Transfer tenderloins to baking dish and roast for 10 minutes or longer (Insert a meat thermometer cook to the proper temperature for pork),
When cooked properly, remove to platter to keep warm. To the frying pan, stir in the broth, vinegar, scraping the brown bits up. Stir in butter and capers.
Slice meat on platter and pour sauce over all.
NOTES : My cousin Beverly is a wonderful cook and this is delicious.
2 tablespoons fresh rosemary -- chopped
1 teaspoon lemon peel -- grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pork tenderloins
2 tablespoons olive oil
1/2 cup beef broth
1/2 cup balsamic vinegar
1/2 cup beef broth
2 tablespoons butter
2 tablespoons capers
Preheat oven to 450°. Combine garlic, rosemary, lemon peel, salt and pepper. Rub and press into meat. In a large skillet, add olive oil. Brown meat for 8 - 10 minutes. Transfer tenderloins to baking dish and roast for 10 minutes or longer (Insert a meat thermometer cook to the proper temperature for pork),
When cooked properly, remove to platter to keep warm. To the frying pan, stir in the broth, vinegar, scraping the brown bits up. Stir in butter and capers.
Slice meat on platter and pour sauce over all.
NOTES : My cousin Beverly is a wonderful cook and this is delicious.
Monday, December 21, 2009
Chocolate Mint Candy Cookies
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semi-sweet chocolate chips
2 large eggs
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking soda
1/2 teaspoon salt
3 packages Ande Mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from hear and stir in the chocolate chips until melted. Set aside to cool 10 minutes
Pour the chocolate mixture into a large bowl and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least an hour.
Preheat oven to 350°. Roll cookie dough into walnut sized balls and place 2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes , be carful not to overbake. When cookies come out of oven, press one mint wafer into each cookie and let set for 1 minute. When the mint is softened, swirl with the back of a spoon to make a pattern with the green filling of the mint wafer.
Note: These are a great Christmas cookie. It would be pretty if you crushed up a candy cane and put a pinch on top of the mint.
1 1/2 cups brown sugar
2 tablespoons water
2 cups semi-sweet chocolate chips
2 large eggs
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking soda
1/2 teaspoon salt
3 packages Ande Mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from hear and stir in the chocolate chips until melted. Set aside to cool 10 minutes
Pour the chocolate mixture into a large bowl and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least an hour.
Preheat oven to 350°. Roll cookie dough into walnut sized balls and place 2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes , be carful not to overbake. When cookies come out of oven, press one mint wafer into each cookie and let set for 1 minute. When the mint is softened, swirl with the back of a spoon to make a pattern with the green filling of the mint wafer.
Note: These are a great Christmas cookie. It would be pretty if you crushed up a candy cane and put a pinch on top of the mint.
Sunday, December 20, 2009
Key Lime Pie
14 ounces sweetened condensed milk
1/2 cup key lime juice
1 teaspoon grated lime zest
3 large eggs -- separated
8 pre-baked pie crust -- or graham cracker crust
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 325°. In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until the mixture has stiff peaks. Spread the meringue over the filling; spread it to ouch the edge of the crust all around. Bake for 12-15 minutes, or until the meringue is golden brown.
1/2 cup key lime juice
1 teaspoon grated lime zest
3 large eggs -- separated
8 pre-baked pie crust -- or graham cracker crust
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 325°. In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until the mixture has stiff peaks. Spread the meringue over the filling; spread it to ouch the edge of the crust all around. Bake for 12-15 minutes, or until the meringue is golden brown.
Barb's Lasagna
1 pound ground beef
3/4 pound bulk pork sausage
8 ounces tomato sauce -- (8 ounces each)
16 ounces tomato paste -- (6 ounces each)
2 garlic cloves -- minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese -- (24 ounces)
1 8 ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles -- cooked and drained
6 slices provolone cheese
3 cups shredded part-skim mozzarella cheese -- (12 ounces) divided
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
3/4 pound bulk pork sausage
8 ounces tomato sauce -- (8 ounces each)
16 ounces tomato paste -- (6 ounces each)
2 garlic cloves -- minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese -- (24 ounces)
1 8 ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles -- cooked and drained
6 slices provolone cheese
3 cups shredded part-skim mozzarella cheese -- (12 ounces) divided
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
Friday, December 18, 2009
Fruit Cake Cookies
1 cup margarine
2 cups granulated sugar
2 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup milk
1 3/4 cups fruit cake mix
1 teaspoon vanilla
1 cup walnuts -- optional
1 cup raisins -- optional
Mix butter or margarine with the sugar and add the eggs. Sift the dry ingredients together and ad add alternately with milk. Stir in fruit cake mix and nuts and raisins if using. Drop by teaspoon onto cookie sheet and bake at 375° for 10 to 12 minutes.
NOTES : These freeze really well. I don't like fruitcake normally, but these are really good. I don't use the raisins, but I'm sure they would be good. Makes about 5 dozen cookies.
2 cups granulated sugar
2 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup milk
1 3/4 cups fruit cake mix
1 teaspoon vanilla
1 cup walnuts -- optional
1 cup raisins -- optional
Mix butter or margarine with the sugar and add the eggs. Sift the dry ingredients together and ad add alternately with milk. Stir in fruit cake mix and nuts and raisins if using. Drop by teaspoon onto cookie sheet and bake at 375° for 10 to 12 minutes.
NOTES : These freeze really well. I don't like fruitcake normally, but these are really good. I don't use the raisins, but I'm sure they would be good. Makes about 5 dozen cookies.
Tropical Fruit Salad
2 15.25 oz. cans mixed tropical fruit -- drained
1 11 oz can mandarin oranges -- drained
1 medium banana -- sliced
1 cup miniature marshmallow
12 ounces vanilla yogurt
1/4 cup flaked coconut
1/4 cup slivered almonds -- toasted
In a large salad bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerated until serving.
1 11 oz can mandarin oranges -- drained
1 medium banana -- sliced
1 cup miniature marshmallow
12 ounces vanilla yogurt
1/4 cup flaked coconut
1/4 cup slivered almonds -- toasted
In a large salad bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerated until serving.
Tuesday, December 8, 2009
Sandy's Cheese Chicken Bake
1 Package Stove Top stuffing mix for chicken -- (6oz)
1 1/2 lb. boneless skinless chicken breast cut into 1 in. pieces
1 14 oz bag frozen broccoli florets -- thawed (or fresh)
1 can condensed cream of chicken soup
1/2 cup milk
1 1/2 cup shredded cheddar cheese
Mix chicken and broccoli in 13x9 inch baking dish. Stir in soup, milk and cheese, top with the PREPARED stuffing.
Bake 30 minutes at 400°.
1 1/2 lb. boneless skinless chicken breast cut into 1 in. pieces
1 14 oz bag frozen broccoli florets -- thawed (or fresh)
1 can condensed cream of chicken soup
1/2 cup milk
1 1/2 cup shredded cheddar cheese
Mix chicken and broccoli in 13x9 inch baking dish. Stir in soup, milk and cheese, top with the PREPARED stuffing.
Bake 30 minutes at 400°.
Thursday, December 3, 2009
Caroline's Chocolate Chip Cookies
2 cups shortening
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla
1 teaspoon water
4 large eggs
4 cups all-purpose flour
2 teaspoons soda
2 teaspoons salt
1 cup walnuts
2 cups chocolate chips
Sift dry ingredients together and set aside. Cream shortening and sugars and add vanilla, water and eggs, mixing well. Stir in dry ingredients. Add chocolate chips and nuts. Drop by spoonfuls onto baking sheet and bake at 350° for 10 minutes. Makes 6 dozen
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla
1 teaspoon water
4 large eggs
4 cups all-purpose flour
2 teaspoons soda
2 teaspoons salt
1 cup walnuts
2 cups chocolate chips
Sift dry ingredients together and set aside. Cream shortening and sugars and add vanilla, water and eggs, mixing well. Stir in dry ingredients. Add chocolate chips and nuts. Drop by spoonfuls onto baking sheet and bake at 350° for 10 minutes. Makes 6 dozen
Noah's Pull-Apart Caramel Rolls
3 cans refrigerated biscuits
1/2 cup ice cream
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
3 teaspoons cinnamon
1 cup granulated sugar
Combine 3 teaspoons cinnamon with the granulated sugar. Cut biscuits in half and roll in cinnamon and sugar mixture. Place in a 9 X 13-inch pan sprayed with cooking spray. Combine remaining ingredients in the microwave and cook until all sugar is dissolved and mixture is a full boil. Pour over biscuits in pan and bake at 350° for 25-30 minutes, or until brown. Invert on a large pan (cookie sheet) and enjoy!
NOTES : The recipe originally called for 4 cans of biscuits. I think three cans is better. The center did not cook very well when I took them out after 30 minutes, I feel because the biscuits were crammed too close together. Although they were golden brown, they seemed raw in the middle. I took the center portion out and cooked them a while longer. Very tasty and everyone enjoyed them and told me I needed to make some more the next day.
1/2 cup ice cream
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
3 teaspoons cinnamon
1 cup granulated sugar
Combine 3 teaspoons cinnamon with the granulated sugar. Cut biscuits in half and roll in cinnamon and sugar mixture. Place in a 9 X 13-inch pan sprayed with cooking spray. Combine remaining ingredients in the microwave and cook until all sugar is dissolved and mixture is a full boil. Pour over biscuits in pan and bake at 350° for 25-30 minutes, or until brown. Invert on a large pan (cookie sheet) and enjoy!
NOTES : The recipe originally called for 4 cans of biscuits. I think three cans is better. The center did not cook very well when I took them out after 30 minutes, I feel because the biscuits were crammed too close together. Although they were golden brown, they seemed raw in the middle. I took the center portion out and cooked them a while longer. Very tasty and everyone enjoyed them and told me I needed to make some more the next day.
Eggnog Quick Bread
2 large eggs
1 cup sugar
1 cup eggnog
1/2 cup margarine -- melted
2 teaspoons rum extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
Beat eggs in a large bowl. Add sugars, eggnog, margarine, rum flavoring and vanilla. Blend well. Sift flour and baking powder, salt and nutmeg together. Stir the dry ingredients into the egg mixture just until moistened, do not over stir. Pour into a 9 X 5 inch loaf pan. (my preference is to sprinkle a little raw sugar and nutmeg over the top.)Bake for 35-40 minutes at 350°
1 cup sugar
1 cup eggnog
1/2 cup margarine -- melted
2 teaspoons rum extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
Beat eggs in a large bowl. Add sugars, eggnog, margarine, rum flavoring and vanilla. Blend well. Sift flour and baking powder, salt and nutmeg together. Stir the dry ingredients into the egg mixture just until moistened, do not over stir. Pour into a 9 X 5 inch loaf pan. (my preference is to sprinkle a little raw sugar and nutmeg over the top.)Bake for 35-40 minutes at 350°
Subscribe to:
Posts (Atom)
