Sunday, December 16, 2007
6 oz. can tomato paste
6 oz. can water
1 T sugar
1 t oregano
1 t chili powder
1 t garlic powder
1 t basil
2 T parmesean cheese
Mix paste and water with wire whisk in bowl. Add spices, mix well. Add cheese last to prevent lumps. Makes enough sauce for dough recipe. Make the sauce a day ahead for extra flavor.
4 3/4 C flour
1 T salt
2 T sugar
1 t basil
1 t garlic powder
Mix dry ingredients thoroughly in large bowl.
2 C warm (not hot) water
1 1/2 - 2 T yeast
In a separate bowl, using a wire whisk, stir water while slowly adding yeast. Whisk until yeast is thoroughly dissolved, then pour into dry mixture. Knead in heavy mixer like a Kitchen Aid or Bosch for 6-7 minutes (or by hand 8-10 min.). Allow dough to rise for at least 30 minutes.
Roll out dough on lightly floured surface. Spray pizza pan before putting dough on it. Work dough to edges of pan. Put on sauce leaving one inch around outside. Add cheese evenly, then add desired toppings. Sprinkle top lightly with extra cheese. Bake in preheated 460 degree oven for 14-18 min, or until crust is golden brown.
To make breadsticks, rub vegetable oil on prepared dough, sprinkle with garlic powder and cheese and bake for 8-10 minutes in 460 degree oven.
Thursday, November 22, 2007
Here is a link to the recipe.
Wednesday, November 21, 2007
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
1 cup chocolate chips
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 -14 minutes until firm.
Sunday, October 21, 2007
1/2 cup cold butter
1 pouch (1 lb. 1.5 oz) Betty Crocker oatmeal chocolate chip cookie
2 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese. Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Friday, October 19, 2007
1 box cake mix (my favorite is Funfetti)
1/2 cup oil
Mix all ingredients, form into cookie balls (I use a cookie baller), put on cookie sheet, and bake at 350 degrees for 10-15 minutes. Don't overcook!
Note: You can add chocolate chips, butterscotch chips, etc. to cookie dough before baking. Mint chips with chocolate cake mix is another of my favorites!
Monday, October 15, 2007
fish - I like talapia
carrots, chopped really small
zucchini, chopped small
red bell pepper, chopped really small
jalapeño, chopped really small
little seasoning salt
major greys chutney (optional)
Stir fry the carrots, zucchini, bell pepper, jalapeño, and garlic in a little bit of olive oil. Set aside. Cook fish in pan, breaking apart the fish as it cooks. When the fish is done, add the veggies back, and then season the whole mixture with the cinnamon, cayenne, tarragon, salt, pepper, and major greys chutney (all seasonings are to taste).
Place mixture in a small soft white corn tortilla. Top with cilantro and tomatoes. It's also really good with a simple sauce - sour cream and some hot sauce (I used Tapatio)....................
Sunday, October 7, 2007
2 cups sugar
1 cup oil
2 cups pumpkin, cooked and mashed (I used canned)
2 cups flour
1 t salt
2 t baking soda
2 t cinnamon
1 8 oz. package cream cheese
4 T margarine
1 1/2 cups powdered sugar
1 t vanilla
Combine eggs, sugar, and oil in a large mixing bowl. Beat well. Blend in pumpkin. Sift flour, salt, soda, and cinnamon. Add to pumpkin mixture. Pour into greased and floured 10x15 inch baking pan. Bake at 350 degrees for 20-25 minutes. Cool. Combine cream cheese, margarine, powdered sugar, and vanilla, blending well. Spread over baked mixture. Cut into bars.
Sunday, September 30, 2007
5-6 roma tomatoes, diced
3 cans black eyed peas, rinsed
4-5 green onions, chopped
2 cans Rotel tomatoes
1 pkg Zesty Italian dried salad dressing mix
2 T vinegar
2 T olive oil
1/2 diced jalapeño
Serve with Tostitos scoops!
Sunday, September 9, 2007
6-8 medium Roma tomatoes
1/2 bunch cilantro
1 jalepeno or chili pepper, seeded
juice of 1 lime
1 T minced garlic
1/2 teaspoon salt
Put everything into your blender or food processor & blend to desired consistency.
Sunday, September 2, 2007
small onion, chopped
1 package tomato-basil feta cheese
1 package dry Italian dressing
1/2 cup vinegar
1/2 cup oil
Mix everything together for a yummy summer salad!
Monday, August 27, 2007
With the help of my friend Katie, I just canned my first batch of homemade garden fresh salsa. We got a lot of our ingredients from the local farmer's market. This recipe is wonderful! Enjoy with your favorite tortilla chips, in taco soup, enchiladas or just straight from the jar (yes, it's that good!).
2 gallons of tomatoes, peeled and quartered
(Boil for 10-15 seconds, then run under cold water to peel)
4-6 large green peppers-chopped
4-6 large red or yellow peppers-chopped
4-6 large onions-chopped
2 cups white vinegar
1 tsp. cayenne pepper
2 Tbsp. sugar
1/2 cup salt (1/3 is probably enough)
2 Tbsp. chili powder
(2) 4 oz. cans diced green chilies
2-3 jalapenos diced (we used only 1, the seeds are what makes it hot)
In a large heavy duty kettle cook all ingredients on medium heat for 2 hours until thickened, stirring occasionally. Liquid will come to the top. Skim off as much liquid as you desire, and save for soup broth. Using a funnel, pour salsa into jars and wipe the rim clean with a paper towel. Place flat lids in hot water before putting on jars, then screw on lid firmly but not too tight. Place jars in your water bath canner. Processing time starts when the water begins to boil.
Pint jar: 15-20 minutes
Quart jar: 20-25 minutes
After removing jars from canner, place them on a towel on the counter and cover with the towel. Do not move for 24 hours. You will start to hear a popping sound indicating the seal. You can check the seal by pushing on the lid.
*This recipe requires a lot of chopping, so to save time I would definitely recommend using a food processor.
Sunday, August 26, 2007
1 package (18.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
4. Slide the cake onto a serving platter and slice.
Wednesday, August 22, 2007
2 cloves garlic, pressed
1/8 t red pepper flakes
1 T butter
1/2 t olive oil
boneless, skinless chicken breast halves
salt and pepper to taste
green onions, chopped
In a small bowl, combine honey, orange juice, garlic, and red pepper flakes.
In a skillet, heat butter and olive oil over medium heat, add chicken, salt and pepper to taste, and brown, about 4 minutes on each side. Add honey mixture to skillet and cook, turning to thoroughly cook the chicken. Cook 2 more minutes until sauce begins to thicken.
To serve, place chicken on plate, spoon sauce over the top and sprinkle with cilantro and green onions.
Serving suggestion: serve with rice!
Monday, August 20, 2007
12 OREO Chocolate Sandwich Cookies
1-1/2 cups milk
1 pt. (2 cups) vanilla ice cream, softened
2 Tbsp. chocolate syrup
Chop or coarsely break cookies. Place milk, ice cream and chocolate syrup in blender. Add chopped cookies; cover. Blend on high speed until smooth.
Sunday, August 19, 2007
pasta cooked - I like penne pasta
crumbled tomato basil feta cheese
grape or cherry tomatoes (you can use larger - just cut them)
basil - fresh or dried
Mix all ingredients and serve!
2 racks/slabs pork baby back ribs
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
8 ounces barbeque sauce
Cut each rack/slab of ribs in half; sprinkle salt, pepper and garlic powder on each side; place in large broiler pan. Turn oven on to broil, 500°; broil ribs on top rack for five minutes on each side (this will seal in the juices). Then turn oven down to 250°; wrap ribs in heavy-duty foil; place back in pan in the oven for 4 hours.
Friday, August 17, 2007
1 lb bacon, fried and crumbled
1 small package(2 oz) almonds, toasted
1/2 small red onion chopped finely
1/2 pkg. light golden raisins
1 cup frozen petite peas
1 cup mayonnaise
1/4 cup sugar
2 T vinegar
salt and pepper
I love this salad. I've seen lots of alterations, but this way is my favorite. Some omit the peas and almonds and add sunflower seeds, others use grapes instead of raisins. I usually use rice vinegar and add the almond accents and bacon just before serving. I don't like soggy bacon. Suit yourself.
Sunday, August 5, 2007
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
3 c rice (see note)
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
NOTE: This recipe makes a lot of rice. You may consider cutting everything in half for smaller groups.
Tuesday, July 24, 2007
3 cans Mexican style tomato sauce (Pato brand, yellow can)
3 cans tomato sauce
1 cup brown sugar
4 cloves garlic
Cook roast until tender (6-8 hours on low in a crock pot), shred and season with salt and pepper. Put in a large pot with tomato sauces, sugar and garlic. Simmer for about one hour.
To make salads, cook flour tortillas on a griddle with a little vegetable oil until brown. Put in bowl with meat, mexican rice, beans (black or pinto), lettuce, fresh diced tomato and top with a sprig of fresh cilantro and parmesan cheese. Top with dressing.
Mix the following in a blender:
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup sour cream
1 cup fresh cilantro
3 cloves garlic
1/4 tsp. cayenne pepper (optional)
I got this recipe from my friend Mary Rogers. It is the closest thing to Cafe Rio's sweet pork salad I've tried! Above is the original recipe. You may want to adjust the amounts of tomato sauce and brown sugar depending upon how big your roast is and how sweet you want it to be (but the Pato brand tomato sauce is the secret). I also like to put cheese on the tortillas and bake them in the oven until the cheese melts. So Yummy!
Tuesday, July 3, 2007
12 ounces dry fettuccine
2 red bell peppers, julienne
3 teaspoons garlic
2 teaspoons cayenne pepper
1 cup light sour cream
1 cup chicken broth
raw medium shrimp
1 cup grated Parmesan cheese
dash crushed red peppers
salt and pepper to taste
1. While the noodles are cooking, saute red bell peppers, garlic, & cayenne pepper on medium, in 1 tablespoon olive oil, for 3-5 minutes.
2. Stir in sour cream & broth, simmer uncovered for 5 minutes.
3. Add shrimp, crushed red peppers, salt, & pepper. Cook 5-7 minutes until shrimp are done. Stir occasionally.
4. Remove from heat & stir in cheese.
5. Toss with pasta.