Saturday, December 25, 2010

Paula Dean's Cheese Fudge (Pennie makes)

 Ingredients

  • 1/2 pound Velveeta cheese, sliced
  • 1 cup butter
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped nuts, pecans, walnuts
  • 2 (16-ounce) boxes confectioners' sugar
  • 1/2 cup cocoa powder

Directions

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Swedish Potatoes

9 large potatoes
1 cup sour cream
4 oz cream cheese (room temp)
2 tsp onion salt
1 tsp salt
pinch of white pepper
2 tbsp butter
1 cup soft bread crumbs
2 tbsp melted butter

cook peeled potatoes in slated water until tender. Drain and mash until smooth.
add sour cream, cream cheese, onion salt salt and pepper and 1 tbsp of butter. Beat until light and fluffy.
Cool Slightly
Place in greased casserole.
Combine bread crumbs and melted butter.
Sprinkle over casserole.

Bake at 350 degrees for 30 min.

to teheat microwave for 10 min 
serves 12

Sunday, December 19, 2010

Chocolate Snowballs

Make a day ahead or make dough in morning and bake in evening.

3/4 cup softened butter
3/4 cup packed brown sugar
1 egg
1/4 cup milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
icing sugar

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanillia; mix well. Combine the flour, cocoa, baking powder, salt, and baking soda; gradually add to creamed mixture.
Cover and refridgerate.

Preheat Oven to 350
(let batter warm up just a bit it's easier to handle but you still want it cold because of the chocolate)

Shape into 1 inch balls (they will rise a bit) place 2 inches apart on ungreased baking sheets. Bake for 7-8 minutes or until tops are cracked.
remove to wire racks and cool completely
Roll in icing sugar

Yield: 4 dozen

Sunday, December 12, 2010

TiePlates or Pizzelle


1st you need a pizzelle or Tie Plate Iron to make theseHeat well (light on machine should go off) - gently oil or spray with pam

Tip: if you don't like to eat liquorice you will not like the smell of these while they are cooking or the taste. P.S. if you eat to many the same outcome happens too.

1 dozen eggs
2 cups sugar
2 cups oil (canola is good)
2 tbsp. spirit of anise (bought at drug stores)
Flour a cup at a time (about 3-4 cups)

use a large mixing bowl and beater. beat all 12 eggs, sugar, oil, and anise together well. Then you are going to add a cup of sugar at a time. The batter should be a littlw thicker then a pancake batter. Drop onto the hot iron using a tablespoon measurer (its the best thing)

Remove after they get golden or light brown (like waffles) becarful they go dark fast!! and place on brown paper bag or brown paper and let cool.

Keep in a dry cool place ( I usually keep in a box lined with wax paper or saran wrap about 20 and tie with ribbon as a gift.) Becarful they are fragile when they are cold.

Serves 11 dozen per batch.

Thursday, November 18, 2010

Cinnamon rolls

-Unroll 1 tube of Grands Crescent rolls into non-stick rectangle cake pan (pinch the seams)
-Mix 8 ounces Cream Cheese, 1 cup of sugar, 1 Tsp of Vanilla extract
-Pour and spread in pan
-Sprinkle with cinnamon-sugar (mix to taste)
-Unroll another tube of Grands Cinnamon Rolls (I usually do it on the counter to pinch all the seams first) and lay it on top in pan.
-rub a bit of softened butter on top and sprinkle with more cinnamon-sugar, as much as u like!
-Bake at 350 degrees for 25-30 mins, til sides are golden brown.
-Let cool, then refrigerate for a bit before cutting them......

Saturday, October 16, 2010

Strawberry Sauce

Description:
A sweet aromatic strawberry sauce for topping waffles, pancakes, ice cream, shortcake, and other desserts.
Yield:
2-4 servings
Ingredients:
2 cup Strawberries (loosely packed; fresh or frozen)
1/8 cup white sugar
1 teaspoon cornstarch (disolved in a little water)
Instructions:
1. Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole).
2. Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low.
3. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add dissolved cornstarch while stirring the mixture.
4. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner.
The syrup can be used hot or can be refrigerated and used cold, depending on your preference.
Additional Notes:
* Add a small amount of lemon juice to add a slight tang, especially to strawberries that are a little bland (e.g. store bought varieties).
** If you need your syrup to go farther, add some water (~1/2 cup), double the corn starch, double the sugar, and add lemon juice. This will make make more strawberry topping without compromising the flavor much.
Preparation Time:
5 minutes
Cooking Time:
10 minutes
Tammy's Review:
This is my favorite topping for pancakes or waffles. I think the only downside is that it doesn't keep as long as jam or regular syrup, probably because it calls for less sugar.

1,23,4 Biscuits or also know as Trish's Biscuits

1,2,3,4 Biscuits (Original Recipe from Montreal Star, June 1957)

Ingredients:

1 tsp salt
2 cups Five Roses flour
3 tbsp sugar
4 tsp baking powder

1/2 cup hard margarine (1 square of Imperial or Parkay)
3/4 cup soured milk or buttermilk


Method: Preheat oven to 400F. Lightly grease a cookie sheet

1. To sour milk, put 3 tsp vinegar or lemon juice into a 3/4 cup measuring cup and add milk to fill. Leave stand until needed.
2. In a large bowl, sift all dry ingredients together.
3. With a pasty blender or two knives cut the margarine into the flour mixture, until it looks like coarse cornmeal. (This step is very important....if the margarine pieces are too big, the biscuits will not rise evenloy)>
4. Make a well in the flour mixture and pour in the soured milk. Stir together with a knife until mixture starts to clump, then push into a ball with your hands.
5. Turn out onto floured counter and knead together into a smooth ball.
6. Flatten to one inch thick square and cut into 16 biscuits, or flatten to one inch thick circle and cut into 12 triangular wedges.
7. Bake on highest shleft for 6 minutes, then turn tray around and bake for another 6 minutes. Check the biscuits. They should be lightly browned and well risen. If necessary, bake for one or two more minutes. Remove from oven and enjoy!!

Yummy Waffles

A moist and slightly sweet homemade waffle batter
Yield:
4-6 servings
Ingredients:
1 3/4 cups flour*
2 tablespoons sugar
1 tablespoon baking powder
2 eggs
1 3/4 cups milk
1/2 cup oil or melted butter
1 teaspoon vanilla

Instructions:
1. Combine dry ingredients in large bowl.
2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.
3. Cook on pre-heated waffle iron until waffles are browned and test done. I like to set a timer so I don't have to keep checking, or risk forgetting to take the waffles out on time!


Hot fresh homemade waffles, fresh fruit, and freshly whipped cream! Really, few breakfasts can top this one in my opinion! :)

She also says that this batter can be stored in the refrigerator until needed.
I do think this recipe is better with whole wheat flour. I like to let the batter set for a few minutes before starting to cook the waffles, so it thickens just slightly and isn't as runny.

Preparation Time:
15 minutes

Sunday, May 2, 2010

Chicken Soup

For Broth

Whole chicken

carrots chopped large

celery chopped large

onion chopped large

parsley

thyme

2 bay leaves

In a Large stock pot place your whole chicken, chopped vegetables and fresh herbs. Then fill with water until it covers the entire chicken. Make sure your pot is large enough to avoid overflow and spoils.

Next, cook on medium heat for at least an hour and one half or until chicken is completely cooked. You will notice that the meat has pulled away from the bones. Next, cook on medium heat for at least an hour and one half or until chicken is completely cooked. You will notice that the meat has pulled away from the bones.

For soup

chopped veggies bit size carrots, celery, onion

Next, carefully remove the chicken, vegetables and herbs from the broth. Let sit until cooled. While you reheat the broth add salt and spices as needed. Add 2-4 chicken bouillon cubes (I had a very large pot so I needed a lot more flavour) Add chopped carrots, celery and onion. add your pasta.

your chicken is cooled enough you can start chopping it up into bit size pieces to add to broth. cook until pasta is done and serve mmmmm

Sunday, April 18, 2010

Taco Chicken


1 pkg Taco seasoning
4 (4 oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream

Put chicken & taco seasoning in plastic bag; shake and coat well. Place in
sprayed (nonstick cooking spray) casserole dish.

Bake 30 minutes in a 375 degree oven.

Top with salsa about 5 minutes before done, then top with sour cream. Serves 4; 4 pts each

Dads Macaroni Salad with a twist

1 bag of elbow macaroni
celery chopped bit size
green pepper chopped bit size
red pepper chopped bite size
green onions
carrots chopped bite size
Cheddar cheese cubed
2 cans flaked tuna in water drained
mayo

twist--a few spirts of white vinegar, about a tsp.

cook the macaroni, rinse and wait till cool. I usually put in the fridge. After its cold add in all your chopped veggies, tuna and cheese.
Add the mayo until coated. Mayo will fry out a bit in fridge over night if you add to much. Then add the vinegar.
Must be kept in fridge. Get for potlucks!!

Salsa Chicken

1 lb boneless chicken
1tsp minced garlic
cumin
cinnamon
250ml jar of salsa

1 lb Boneless Chicken cut into cubes
cook over medium heat. add 1 tsp of minced garlic, a pinch of cumin. Cook till tender (about half cooked) add 1 bottle of salsa and continue cooking for 15-20 min. add 1 tsp of honey and a pinch of cinnamon. Cook for 5 more min on low heat.

Salsa Rice

1 tbsp butter
1 small onion finely chopped
2 cloves minced garlic
3/4 cup of basmati rice or long grain
1 cup pf vegetable stock
1 cup of salsa
2 tbsp parsley

In a saucepan, melt butter over medium heat and cook onion and garlic for about 3 min or until softened. Add rice and stir to coat. Add stock and salsa, bring to a boil. Cover and reduce heat to low and cook for about 30 min or until rice is tender and liquid is absorbed. Add parsley and let stand covered for 5 min.

Blackened Fish

(any fish will work I used trout)
(need 2 fillets serves two)

4 tsp dried oregano
1 tbsp paprika
2 tsp dried thyme
1 tsp celery salt
1/4 tsp cayenne pepper

combine all ingredients in a small dish and dip fish in coat to cover.

Heat up Butter in Frying pan and cook fish turning once about 4 min per side or until very dark brown.

Macaroni and Cheese (WW)

ohhhhh if you haven't tried the Kashi pumpkin pie bars you gotta....they are to die for...taste just like pumpkin pie!!!

Mac and Cheese

375g (12oz) 3 cups uncooked pasta elbow macaroni or other small shape
pinch of salt
2 cups fat free milk
1/4 cup of flour
3/4 tsp salt
3/4 tsp onion powder
1 up low fat shredded cheddar cheese
1/3 tsp hot pepper sauce or to taste

cook pasta in lightly salted boiling water according to package directions; drain and return to pot. While pasta is cooking, in a med pot whisk together milk, flour, slat and onion powder until blended. Bring to a boil over med high heat (it will burn Fast!) Whisking frequently; reduce heat to low and simmer, stirring often, until thickened about 2 min. remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat.
1 cup per serving -serves 6

6pts per 1cup for WW

-add diced lean ham 1/2 cup add 2 pts
-add steamed broccoli 0 pts

freezes well for lunchs

Sunday, March 21, 2010

Cinnamon Toast Recipe

Cinnamon Toast Recipe

Feel free to play with the ratio of cinnamon to sugar to get it to how you like it. Some people like 1:3 cinnamon to sugar, some 1:12, and some in between.

Ingredients

  • 2 slices of sliced bread
  • 2 pads of butter, softened or room temp
  • 1/4 teaspoon cinnamon
  • 1 Tbsp white granulated sugar

Method

In a small bowl or jar, stir together the cinnamon and sugar so they are well mixed. Toast your bread. Slather the toast with butter. Sprinkle the cinnamon sugar over the buttered toast.

Makes two slices of cinnamon toast (and lots of smiles).

Sunday, March 7, 2010

Beef Stroganoff

This is now a staple around my house. My dad my husband and usually any company I have enjoy this meal. It is one of our comfort foods for sure!!

Beef Stroganoff

1/3 cup flour
salt and pepper
2 tbsp margarine
1 lb. fillet or sirloin steak cut into 1/4 inch strips or bit size
1 cup thinly sliced mushrooms
1 chopped medium onion minced
2 cloves minced garlic
2 tbsp margarine
1 & 1/2 cup beef stock
1 tbsp tomato sauce (plain)
1 cup sour cream
cooked egg noodles

mix flour salt and pepper together in small bowl

Melt margarine in frying pan. dredge meat in flour mixture and put into pan. (do not throw out remainder of flour in bowl!) Brown quickly on both sides.

Add mushrooms, onion, garlic, and margarine. Cook stirring often until onion is clear. Stir in reaming flour mixture.

Add beef stock and tomato sauce. Stir until it boils and thickens.

Cook egg noodles in separate pot and drain
Stir in sour cream just before serving over noodles.

(when you open the tomato sauce instead of wasting it or using it for something else put 1 tbsp into each ice cube tray and freeze, then put into freeze bag once frozen for next time.)

Cheese Ball

1 lb. shredded mozzarella
1 lb. shredded cheddar cheese
1 lb. Philly cream cheese
1/2 cup milk
2 squirts of Worcester sauce

Cover in saran and place in fridge
serve with crackers of course

OMG Chocolate Layer Cake

ok here is what most of the fans of my baking have been waiting for the piece de resistance. lol If you have made a cake from scratch you know that a lot of things can go wrong, to dry, doesn't rise excreta.
This recipe MUST be followed to the T no omitted stuff for it to work out.

CHOCOLATE LAYER CAKE

1 cup of softened butter (not melted!!)
1 & 1/2 cup sugar
2 eggs
1tsp vanilla
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp of baking soda
1 tsp of baking powder
1/4 tsp salt
1 & 1/2 cup of buttermilk

Chocolate Icing:
1 & 1/2 cups softened butted (not melted!!)
1/2 cup whipping cream
1 tbsp vanilla
3 cups icing sugar
6 oz (its one box) of semi-sweet chocolate, chopped melted and cooled to room temp.

Preparation

Preheat oven to 350F (180C)

Chocolate Cake:you will need 2x8 inch (make sure exactly the same) pans, you can you spring form too if you wish.Line with wax paper buy drawing a circle around the bottom of the pan. Then I spray pam and insert the wax paper inside. Then continue to grease rest of pan with your choosing . Set aside.

In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; beat in vanilla. In a separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt. With a wooden spoon stir in butter mixture alternately with buttermilk making 3 additions of dry ingredients and 2 of buttermilk. Spoon into prepared pans.

Bake in centre of oven for 30-35 min or until cake tester is inserted in centre comes out clean (this is a cake that will fall if oven is opened to much or loud thumps are made) Let cool for 20 min.then remove, if don't the cake because it is so moist will come apart. Then let cool completely. (if you want to make ahead:wrap layers separatley in plastic wrap and refrigerate for up to one day or overwrap with heavy duty foil and freeze up to two weeks).

Cut each cake horizontally into 2 layers.

Chocolate icing : In a bowl, beat butter until fluffy; gradually beat in whipping cream. Beat in vanilla. Beat in icing sugar 1 cup at a time. Then beat in the melted chocolate until fluffy and smooth. (you can make this while the cake cools. but I warn you not to put onto cake until completely cold! You can store the icing in the fridge once its made but make sure you warm it to room temp before icing your cake.)

Place 1 layer cut side up on cake plate. If you slide strips of wax paper under the edges thats how you end up with no icing around the cake on the plate. Spread cut side with 3/4 cup of the icing; cover with reaming half of cake cut side down. Spread top with another 3/4 cup of icing. Repeat with remaining layers spreading remaining icing over side and top. Remove paper strips.

Tuesday, February 16, 2010

No Bake Chocolate Oatmeal Cookies

NO BAKE CHOCOLATE OATMEAL COOKIES

2 cups white sugar
6 tbsp. coco
½ cup butter
½ milk
½ tsp. vanilla
3 cups oats

In a large sauce pan combine sugar, coco, butter and milk. Bring to a small boil. Add vanilla. Then remove from heat.

Add oats (I add a cup at a time) Make sure oats are covered well. You might have to add more oats because sometimes the batter is too wet. It should have medium
Wetness to it.

Drop by spoon pan that is covered with wax paper.

Tip: - The size that you drop will be the exact size of your cookie

Then refrigerate until set and the cookie can just slip of the paper. Keep refrigerated.

Banana Bread (from Purity cookbook)

BANANA BREAD

Preheat oven to 350˚

2 cups flour 1 egg

½ cup white sugar ¾ milk

3 tsp. baking powder ¼ oil

½ tsp. baking soda 1 ½ bananas (I add more)

½ tsp. salt


Mix dry ingredients into a bowl, then add wet ingredients. I usually add the bananas last to see how much extra I can add depending on the moisture level. It should be a sticky batter.

If you have kids or love chocolate you can add chocolate chips to the batter too.

Then pour into loaf pan. Bake for 65-70 min. Until the bread turns golden brown and pulls away from sides.

Tip: - this bread can burn very quickly if you do not watch it near the end.

Serves: 1 loaf

Weight Watcher 2 Point Ideas

  • 1 hard boiled egg
  • 1 tbsp peanut butter
  • 2 cups cubed watermelon
  • 1/2 cup of juice
  • 6 saltine crackers
  • 1 cheese string
  • 6 vinta crackers (square ones)
  • 1 bag of nativa (shoppers) baby choc cookies
  • 1 package of Pringles stix any flavour
  • 4 twizzlers
  • Kashi Granola Bars
  • 1 bag of Thinsations chocolate covered Pretzels