Some of the tricks I have learned are to divide up the meat that I buy so if I buy chicken breasts I put them in freezer bags by count of two. This way I can defrost a smaller portion.
When I make soup I freeze leftovers in jars and this way I can easily defrost and have a small meal for my son and I.
Here are some of our favorites. If you have tricks or recipes please e-mail me and I will be sure to add them to the blog for others to enjoy.
Ranch Dressing
I was craving ranch and didn't want to run to the store so I made it up and it was so yummy that I thought I'd ought to share the recipe.
1/2 cup and 3 tsp of mayonnaise
1/4 cup milk
1/4 cup sour cream
1 tsp garlic powder
1 tsp dill weed
2 tsp parsley flakes
salt and pepper to taste
Mix everything together and enjoy with your salad, veggies or fried pickles
Chicken Pot
Pie
Crust (makes two bottom and top layer)
3 cups
flour
1 cup
butter
1 1/4 tsp
salt
4 - 8 tbs
water (only add as much as you need you may use more water if needed)
2 chicken
breasts
12 oz of
frozen vegetables (mix)1 potato (large)
2 cups of milk
3 tsp of chicken flavor bullion powder
Roux
½ cup flour
1 cup milk1 tbs butter
Preheat
your oven 1t 400 degrees
In a frying
pan cook your chicken until almost cooked through
Add potato
cover cook on low heat until potato is almost softFor Crust combine butter (or margarine) with flour and salt in a bowl
Cut up with knife until butter and flour form pebbles
Add watter 1 tbs at a time until the dough is smooth
Cut dough in 2 and roll out one half for the bottom.
Lay in on the bottom of the pan (I use a glass pie baking dish)
To the frying pan with potato and chicken add mixed veggies again cover and cook for a bit.
In the meantime on high heat (be careful not to burn it) golden your flour for the roux
Add the tbs butter until mixed in
Add the 3 cups of milk into your chicken and veggie mixture
Slowly add the 1 cup of milk into your flour and butter roux mix
Mix it until there are no clumps in the pan
Slowly add the roux into the veggie and chicken mix, mixing constantly as not to allow clumps to form
Add bullion flavor
Mix while the filling thickens to desired thickness
Transfer your filling to the pie pan
Roll out the top of your pie crust and cover the pie
Cut off the excess dough and flute the edges (I use a fork for a pretty effect)
Slit vents in your pie and bake for 40-50 minutes
Dig in and enjoy!
Veggie soup
Broth
Beef bone
with some meat on it I used two amounting to about 1 and a half cups of meat
plus bone
Chicken
bouillon 3 teaspoons1 veggie cube
Golden Roux
3 heaping
tablespoons of flour ¾ cups butter
6 cups of mixed veggies
Boil beef
bones in water (large pot) for an hour with all of the ingredients for broth.
Add veggies
and potatoes
Prepare
your golden roux by on low heat goldening the flour (slowly so it does not
burn) add butterAdd cups of water to the roux slowly and whisk until it is very liquid – this way you will avoid clumps
Add the
roux into your soup and let it cook on medium heat for about 20 minutes
Serve and
Enjoy!
Grilled Flounder
Flounder fillets skin on
Rinse the flounder - to remove the salt water
Sprinkle with seasoned salt lightly
Place on hot grill meat side down for few seconds just to get the grill marks but not long enough for it ti stick
Turn on to the skin side and grill on medium low heat until the fish is cooked through - it will depend on the thickness of your fillet and your grill but about 10-15 minutes. About a minute or two before you take the fish off the grill take a bit of butter and spread a light coat on the fillets so it can melt into the fillet.
Grilled Shrimp
(I found the shell difficult to removed after grilling so next time I will remove the shell 1st and then grill the shrimp)
Rinse shrimp from the salt watter - after removing the shell
Sprinkle with Tony's seasoning to taste
Grill - they cook very quickly and are super yummy.
Shrimp Cocktail (who thought it was so easy)
Rinse shrimp shell on
Throw shrimp (or place gently with tongs not to burn yourself) into the boiling water
It takes seconds as soon as it turns pick remove the shrimp (do not over cook it makes the shrimp chewy and gummy)
Sauce
1/2 catchup
1/2 horseradish
Depending on the amount you want it is equal parts.
Easy Cream of Broccoli soup
My mother-in-law makes this soup and it is one of my favorites for a cold day.
2 cans of cream of celery Campbell's soup
1 can of mil
1 can water
1 bag (frozen) or couple heads of broccoli cut up
Combine soup, mil and water and add cut up broccoli. cool on medium heat until broccoli is soft.
Pour in a bowl or bread bowl and enjoy.
Chicken
Risotto alla Aggie
¼ cup chopped onion
¼ cup of
country crock spread
1 chicken
breast cubed
1 ½ cup of
rice
2 cup of
chicken broth
1 ½ cup of
water
salt
pepper
Parmesan
cheese
Heat butter
in the pan until melted
Cook onion
until golden
Cook chicken
until golden on sides and cooed all the way through
Add the
remainder of ingredients with exception
of the Parmesan cheese and cook until rice is cooked through about 20 minutes
(stir occasionally so it does not burn)
Serve on
plates and sprinkle with Parmesan cheese to your liking
Carey's Chicken Salad Creation
3 grilled chicken breasts (we usually slice them in half to
make them thinner and grill them in our George Foreman grill)
2 celery stalks (large)
1/8 red onion
½ cup McCormick bacon bits
½ cup mayonnaise
2 tbs of spicy brown mustard
Salt and pepper to taste
Lettuce for bread
Fresh rolls of your bread of choice
Chop chicken into small cubes.
Combine all ingredients (from chicken to Salt and pepper)
Place of your bed of lettuce on bread and enjoy.
Best Birthday cake ever
This recipe is from www.Food.com
CAKE
1 cup butter (cut
into pieces, can use half butter and half margarine) CAKE
1 cup brewed strong coffee (hot or cold)
1/4 cup sifted unsweetened cocoa powder
2 cups white sugar, plus
2 tablespoons white sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
3/4 cup sour cream
3 teaspoons vanilla
1 cup mini chocolate chip (can use a little more if desired )
FROSTING
1/2 cup butter or 1/2 cup margarine, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream or 1/3 cup unwhipped whipping cream
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder (for a medium chocolate flavor) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)
Directions:
Set oven
to 350°F (oven rack to second-lowest position).
Line
bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
For the
cake; in a saucepan combine the butter with brewed coffee and sifted cocoa
powder; bring to a boil then simmer for about 30 seconds, remove from heat then
place in a large heat-proof or plastic bowl.
Add in sugar and vanilla whisk until all the
sugar granules are dissolved; cool for about 20 minutes.
Whisk in
eggs and sour cream together until well blended then add to the chocolate
mixture; mix until blended.
In a small
bowl mix together flour with baking soda and salt; add to the chocolate batter
and mix until combined (batter will be thin).
Mix in
chocolate chips.
Pour the
batter into prepared jelly-roll pan.
Bake for
about 18-20 minutes (watch closely this cake takes very little time to bake!).
Cool cake
completely before slicing.
For the frosting; cream the butter in a medium
bowl.
Add in
desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat
using an electric mixer until desired consistency is achieved (you may need
additional cream or confectioners sugar).
Frost
cooled cake.
NOTE : I used
cream cheese frosting made with cream cheese (1 package) and confectioners’ sugar (4 cups, 1 tsp vanilla, 1/4 cup butter) and food coloring.
Yumm.
Salmon
3 Salmon steaks (4oz each)
3 tbs olive oil
3 tbs freshly squeezed lemon juice
3 cloves garlic
½ tsp Hungarian paprika
1 tbs fresh parsley
1/8 tsp salt
Combine all ingredients
Marinate salmon steaks with skin on for 1 hr in the
refrigerator
Grill salmon 4 minutes per side or until the fish s flaky
Salad
½ romaine lettuce head
1 tbs Parmesan cheese
1/3 lemon squeezed
½ tbs olive oil
½ tsp garlic powder
Salt and pepper to taste
Combine all ingredients in a bowl and toss together serve
immediately
My sister-in-laws yummy chicken ring
This is a pampered chef recipe that my sister-in-law makes
and we love it. So I thought I’d share it.
Emi’s chicken ring
2 cups coarsely chopped cooked chicken1 ½ cups coarsely chopped broccoli
1 cup shredded cheddar cheese
½ cup diced red bell pepper
1/4 cup mayonnaise
¼ teaspoon salt
1 garlic clove, pressed
Preheat oven to 375. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, salt and garlic; mix well.
Unroll 2 (8 ounce) packages of refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. Points will extend off the edge of the baking stone. Roll wide ends of dough toward center to create a 5 inch opening.
Scoop filling over ring. Bring points of triangles up over filling and tuck under dough at center to form a ring. Filling will show. Brush with egg white. Sprinkle with almonds.
Bake 25-30 minutes or until golden brown.
Semi Homemade Sicilian Fried Pizza
I learned how to make this from a friend of mine during
Easter. She used to make it with her family when they lived in Italy and continues
to make this delish meal for her kids. On Easter the pizzas were filled with
ham and cheese, I filled mine today with pizza sauce, pepperoni, mozzarella and
ricotta cheese. Mr. Right and Son love it. Yum
Recipe
Frozen rolls or bread.
Pepperoni
Mozzarella
Ricotta cheese
Tomato Sauce
Oil for frying
Thaw frozen bread as directed on packaging
Heat oil in a wok
Roll out dough into circles about 6 inches in diameter (if
you are using bread instead of rolls roll it into balls about the size of a
roll)
Place tomato sauce, ricotta cheese, pepperoni and mozzarella
in ½ of your pizza dough
Fold in half and seal the pizza dough
Fry pizzas in hot oil
Place on a plate with a paper towel
I put them in the oven on 350 to keep them warm.
Enjoy
Cinnamon
Buns
I got this recipe from Food.com and changed the
filling and glaze, leaving everything else the same. These are absolutely
amazing. For the original recipe click here
Dough
2 (1/4 ounce) envelopes active dry yeast
1 teaspoon sugar
2/3 cup sugar
1 cup milk, heated to lukewarm
10 1/2 tablespoons butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7 -8 cups all-purpose flour (or more)
Filling
10 tablespoons butter, melted and cooled
1 1/2 cups sugar
3 tablespoons ground cinnamon
Glaze
2 cups confectioners' sugar
1/4- cup hot water
Directions:
To make
the dough, combine water, yeast, and 1 tsp sugar in a cup and set aside. In a
large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt.
Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until
smooth. Stir in enough of the remaining flour until the dough is slightly stiff
-- it will be sticky.
Turn out
the dough onto a well-floured surface and knead for 5-10 minutes, adding just
enough flour to keep the dough from sticking. Place in a well-buttered bowl,
cover, and let rise in a warm place free from drafts until doubled in volume,
1- 1/4 hours. Punch down and let rest for 5 minute Roll out on a lightly
floured surface into a 15x20-inch rectangle.
To make
the filling, spread half of the melted butter on the dough. In a small bowl,
combine 1 1/2 cups of the sugar and cinnamon. Sprinkle over the dough, then
sprinkle with walnuts and raisins if using. Roll up like a jelly roll and pinch
the edges together to seal. Cut the roll into 12 or 18 slices.
If making
12 buns, use the remaining butter to coat the bottoms of a 9x13-inch baking pan
and an 8-inch baking pan. If making 18 buns, use 2 9x13-inch pans. Place the
cinnamon bun slices close together in the pans. Cover and let rise until
doubled, about 45 minutes.
Bake at
350 degrees for 25-30 minutes, or until the buns are nicely browned. Let cool
slightly before glazing.
To make
the glaze, combine, sugar, and the water 1 T at a time until you have a
spreadable glaze.
Spread over buns and serve.
Hershey’s Chocolate Fudge
Ingredients
3 cups sugar 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions
Line 8-or 9-inch square pan with foil, extending
foil over edges of pan. Butter foil.
Mix
sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium
heat, stirring constantly, until mixture comes to full rolling boil. Boil,
without stirring, until mixture reaches 234°F on candy thermometer or until
small amount of mixture dropped into very cold water, forms a soft ball which
flattens when removed from water. (Bulb of candy thermometer should not rest on
bottom of saucepan.)
Remove from heat. Add butter and vanilla. DO
NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon
until fudge thickens and just begins to lose some of its gloss. Quickly spread
into prepared pan; cool completely. Cut into squares. Store in tightly covered
container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.
NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.
Swedish Meatballs
Super easy super yummy, my son’s favorite meal ever.
Cooked pasta
4 tbs butter
1 lb ground beef
¼ cup bread crumbs (or less)
¼ cup milk
1 egg
3 tbs flour
2 cups water
1 cup chicken broth
1 veggie bullion
Salt and pepper to taste
Heat a deep frying pan with butter
Mix ground beef with milk eggs adding the bread crumbs
gradually until the mixture is still wet but holding together
Roll your meatballs - small
Brown rolled meatballs in butter
Add most of the water and broth and simmer on low for 20
minutes
Mix flour with the left over bit of water about ½ cup and add to the pan stirring
constantly until mixture thickens
Let simmer for few more minutes
Serve over cooked pasta
Enjoy!
Chicken and Asparagus over bowtie pasta
Boil desired amount of pasta (I usually cook about 1 cup)
1 lb asparagus
2 teaspoons of oil
½ cup of shallots or the white tips of scallions
1 lb of chicken breast cubed (uncooked)
1 cup of chicken broth
4 tbs sour cream
¼ cup water
2 tbs flour
Dill
Bring water to boil in a large pot and cook asparagus for 2
minutes
In a wok heat your oil
Add finely chopped shallots and cook until soft (2 min or
so)
Add cubed chicken and cook until cooked through
Cut asparagus into 1-2 inch sections
Add asparagus to the wok and stir fry for 2 minutes
In a bowl combine broth and sour cream add to the wok
In a glass combine flour with cold water and pour into the
wok to thicken the sauce
Add salt to taste and garnish with dill.
Serve over bowtie pasta.
Enjoy!
Crapes
3/4 cup of
milk
1/2 cup of
flour
1 egg
oil - for
frying
1/8 tsp of
salt
Combine
milk, flour, egg and salt.
Heat up oil
in a pan - about a teaspoon or so per crape
Cook crapes
- pour 1/4 cup batter per crape.
Crab filling
½ cup green
beans
¾ cup broccoli
1 carrot
1 tbs butter
1 slice of
sweet onion
1 tbs flour
¾ cup milk
2 strips of
imitation crab
Salt
Pepper
Green onion
Precook
veggies to desired softness
Melt butter
on low heat
Cook chopped
up onion until clear (5 min)
Add flour
and cook 1 min
Slowly add
milk and stir
Bring sauce
to a boil
Add in
chopped veggies and sliced crab meat
Cook on low
until filling is hot through
Add salt and
pepper to taste
Fill two
crepes with the filling reserving about ½ cup to pour over the top
Sprinkle with
green onion
Enjoy
Beef and Broccoli
14 oz stake – sliced
3 garlic cloves
½” fresh ginger
¼ tsp Chinese five
spice
3 tbs dark soy sauce
2 tbs oil
8 oz broccoli florets
1 tbs soy sauce
1 cup of beef broth
2 tsp corn starch
Cooked rice
Place strips of stake in a shallow bowl
In a small bowl combine crushed garlic, 3 tbs soy sauce ,
Chinese 5 spice and shredded ginger
Pour mixture over the stake and mix to make sure the meat is
evenly covered
In a wok heat 1 tbs of oil
Stir fry broccoli for 4-5 minutes – remove from wok and set
aside
Add the remaining 1 tbs of oil and stir fry stake until
brown on all sides about 3-4 minutes
Add broccoli to the stake and add broth, and the remaining
tablespoon of soy sauce let the mixture simmer for a bit (not too long you
don’t want to overcook your broccoli)
In a cup mix 4 tbs of cold water with 2 tbs of corn starch
until cornstarch is not lumpy
Pour water and cornstarch into the wok
Let the sauce thicken to your liking
Serve over rice and enjoy. Yummy!
Blueberry cobbler
1lb blueberries
¼ cup sugar
½ cup Pioneer Buttermilk Biscuit & Baking mix
1/8 cup butter (2 tbs)
2 tbs of vanilla flavor coffee creamer
Heat oven on 375
Mix sugar and baking mix
Cut in butter
Mix in creamer and form a ball
Refrigerate ball for 30 minutes
Bake your fruit in 4 ramekins or a small casserole dish
(4x5) for 10 minutes
Roll chilled dough on floured surface
Place on top of your baked fruit (divide if you are baking
it in ramekins)
Bake for 25 minutes
Top with butter and sugar or whip cream or ice cream and
enjoy
Maltball cake
I found this recipe on a baking blog that I follow. It
looked so delicious I just had to try it. Since the blog is written by a polish
gal in Poland I could not obtain all of the ingredients and decided that the
cake just would not taste right if I didn’t follow the recipe exactly so I made
my friend Polly’s chocolate cake, my favorite cream cheese frosting and I
decorated the cake just like the Moje Wypieki recipe showed. It was a very good
cake not too sweet yet chocolaty.
Polly’s Cake
8 oz flour
8 oz margarine or butter
8 oz sugar
3 eggs
1 tsp baking powder
2 tbs of coca powder
Preheat oven on 375 degrees
Grease two 8” cake tins
Combine all ingredients and whizz with electric mixer for at
least two minutes until well blended
Divide the mixture in half pouring into the prepared baking
tins
Bake for 25 minutes let cool
Cream cheese frosting
½ brick of Philadelphia cream cheese
Powdered sugar to taste (I don’t like it sweet so I add a
little at a time and taste until it is just right)
A little water to make it the desired consistency
Decorations
Halfed Maltballs
Spread a layer of frosting on one of the cakes then lay the
second on top for a two layer cake.
Frost the top cake and spread Maltballs on top.
Enjoy
Fried
Rice
4 cups cooked white rice,
cooled
4 tablespoons of vegetable oil
2 eggs
3 pork chops (I sometimes use leftover pork loin roast)
1 cup , mixed frozen peas carrots and corn
2 tablespoons soy sauce
3/4 cup broth
(chicken or beef)
1 dash Chinese five spice powder
1/2 cup green onion
Separate the rice in a bowl using your fingers dipped in cold
water.
Heat 1 tbs of oil in a wok. Beat the
eggs in a bowl until the yolks and whites are combined. Pour onto hot oil and
stir frequently until scrambled. Place in a bowl and set aside.
Heat 1 tbs of oil in a wok. Cut up
pork into cubes or strips and throw on hot oil. Cook until edges are golden
brown. Remove into a bowl.
Heat remaining 2 tbs of oil. Add
separated rice and cook for 5 minutes or until golden.
Add eggs, pork, vegetables, soy
sauce, broth and five spice. Cook for few minutes until flavors combine.
Add chopped green onions.
Enjoy!
Note: You can add shitake mushrooms,
I don?t because of allergies in my family but they are very good.
Gołąbki –
Stuffed Cabbage
1 head of cabbage
1 cup of uncooked rice
1 pd ground beef
Salt
Pepper
Bacon
Tomato Sauce
16 oz can of tomato paste
¼ cup butter
¼ cup flour
¼ cup sour cream
2/3 cup milk
1 cup of water
1 cup of chicken broth
For Gołąbki
Insert a knife in four sections to
cut the core away from the leaves do not remove the core.
Cook the whole cabbage on medium
heat for about an hour – do not overcook because then the leaves will fall
apart and you will not be able to use them for wrap your stuffing in them.
Cook rice (I use a rice cooker but
you can do it on the stove top as well)
Brown ground beef add a little
salt and pepper to taste.
Peal apart the cabbage so that you
have individual leaver. With a knife cut off the thicker part of the vein on the
cabbage but do not cut it out completely you want the leaf as whole as possible
With the small leaves that are
leftover or any large leaves that fell apart line the bottom of a large baking
dish (13x12)
Combine rice and meat – mix well
Spoon handfuls of stuffing (rice
and meat) onto the leaf and then fold over. (see an illustration)
Place in a baking dish
Pour water to barely cover the
bottom and bake in the oven on 350 degrees for 30 minutes uncovered
Place slices of bacon on top of
your stuffed cabbage and bake for an additional 15-20 minutes
Sauce
In a sauce pan place the flour and
let it sit on low heat until it turns golden brown
Add butter and mix
Add milk very slowly a little at a
time so that the roux is smooth
Add tomato paste and the remaining
ingredients.
Let the sauce simmer for 20
minutes or so, until mice and thick
Serve Gołąbki warm with sauce. I
like to sprinkle soy sauce onto mine once in a while.
Enjoy.
Italian Herb Chicken
(from McCormick recipe)
3 lbs Chicken
1 tbs oil
1 tbs onion powder
1 ½ tsp Italian Seasoning
1 tsp salt
½ tsp Garlic Powder
½ tsp Paprika
Preheat oven on 350 degrees
Mix all seasoning in a bowl.
Rub on chicken
Bake chicken until it reaches internal
temperature of 190 degrees Fahrenheit (about 1 hr 45 min to 2 hrs)
Omelet
1 egg
Shredded cheese
Bacon bits
Tomato
1.
Heat butter in a small skillet on medium heat
2.
Beat your egg until fluffy
3.
Pour egg into skillet
4.
Flip when the top is almost solid
5.
Place the filling (cheese, bacon bits, tomato
and whatever else you like in your omelet)
on ½ the omelet
6.
Fold over and let the cheese melt
Enjoy!
French Toast
3 slices of white bread
1 egg
¼ cup of milk
1 tsp cinnamon
½ tsp vanilla
Melt butter in a skillet on high heat.
Combine egg, milk, cinnamon and vanilla in a shallow bowl
and whisk until well combined.
Dip both sides of
bread in the mixture and place in skillet or girdle.
Fry until golden on both sides.
Enjoy with maple syrup. Yumm.
Amazing Potato Soup
This recipe is from Food.com recipe #45990
- 4 cups of potatoes cubed
- 1 1/4 cups water
- 2 teaspoons chicken bouillon
- 1 cup sliced celery
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 2 tablespoons snipped parsley
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 teaspoon dill weed
- 4 cups milk
- 3 tablespoons flour
- 2 tablespoons butter
- bacon bit (to garnish)
- In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
- Cover and simmer until veggies are tender (about 15-20 minutes).
- Add 3 1/2 cups of milk heat until hot.
- Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
- Cook, stirring constantly until smooth and bubbly.
- Sprinkle bacon bits over the top and serve.
Candy cane cookies
1 cup sugar
2/3 cup
margarine
½ cup egg
beaters (or 2 eggs)
2 tsp
vanilla extract
1 tsp almond
extract
3 cups
all-purpose flour
1 tsp baking
powder
½ tsp red
food coloring
Preheat oven
to 350 degrees.
Beat sugar
and margarine in a large bowl at medium speed until creamy.
Beat in egg
substitute or eggs, vanilla and almond extracts.
Mix flour
with baking powder and add to the margarine mixture.
Divide dough
in half, tint ½ with red food coloring
Refrigerate
dough for at least two hours
Divide each
half into 32 pieces
Roll each piece
into a 5 inch rope - use flour on my fingers to prevent from sticking to the
dough.
Twist 1 red
1 white rope to make a candy cane
Place on a
greased baking sheet
Bake for 8 -10
minutes
My Absolutely Most Favorite Tomato Soup
1 lb chicken
parts (breast, wings, legs whatever you have if the skin is on that is fine)
12 cups of
water
2 oz leak
root
2 carrots
2 celery
stalks
3 tbs of
soup seasoning I use Vegeta or Babcia Prayprawka. You can substitute with
another brand it is important that it has a mix of vegetables
2 cans of
tomato pates with Italian Seasoning
4 tbs of
sour cream
Fresh
parsley leaf chopped
Steamed rice
In a very
large pot place your chicken parts, add water, leak, carrots, celery and soup
seasoning, bring to a boil then cook on very low heat for couple of hours. This
makes a wonderful chicken broth.
Take all
veggies and meat out.
Cut meat up
into cubes after removing the skin and bones.
Run a small
strainer throughout the broth to catch
any small vegie and meat particles that are still in the pot and discard
Add tomato
paste and whisk until mixed in
Add sour
cream and whisk until mixed
Place rice
in a cup and pour soup over the rice sprinkle with fresh parsley
Enjoy
Potato Pancakes
3 medium
potatoes – grated
1 clove of
garlic - grated
1 medium egg
¼ cup flour
Pinch of
salt
Pinch of
pepper
oil
Sour
cream sauce
½ cup sour
cream
Chopped up
tomato
Chopped up
pickle (must be kosher or dill)
Heat oil in
a frying pan.
Mix all
ingredients together.
Spoon
mixture on hot oil about ¼ cup per pancake
Fry until
golden brown on both sides
Serve with
Sour cream sauce or sprinkle with sugar for the little ones
Apple Banana Muffins
I found this recipe on Food.com and tweaked it a little.
Then I baked the muffins in mini muffin tins for my son’s soccer practice
snack.
2 bananas
1 apple
¾ cup white
sugar
1 egg
1/3 cup
butter or oil
1 teaspoon
baking soda
1 teaspoon
baking powder
½ teaspoon
salt
1 ½ cups of
all-purpose flour
½ teaspoon
pumpkin spice
1. Mash
bananas
2. Finely
grade the apple
3. Add sugar
and slightly beaten egg
4. Add
melted butter or oil
5. Add all
dry ingredients stir to mix
6. Fill
greased muffin tray and bake for 10 minutes on 375 degrees
Chicken
cheesesteak sandwich
2 chicken
breast no skin no bone
2 rolls
sliced down the middle
4 slices of
cheese American or cheddar
Thinly slice
your chicken breast and cook on a heated griddle until golden season with salt
and pepper to taste.
Divide into
two piles cover with cheese and Rolland let cook for a bit until cheese melts.
Serve with
French fires
Enjoy
Mickey Mouse Pancakes
The pancake batter recipe
came from food.com an awesome resource for any recipe.
1 egg
1 cup of
all-purpose flour
¾ cup milk
2 tbs
vegetable oil
1 tbs sugar
1 tbs baking
powder
½ teaspoon
salt
Beat eggs
with whisk until fuffy
Beat in
remaining ingredients until smooth
Heat griddle
Pour about ¼
cup of batter and then little bit on each side where the ears would be.
Enjoy
My Aunts veggie stuffed crapes
Crapes
3/4 cup of milk
1/2 cup of flour
1 egg
oil - for frying
1/8 tsp of salt
Combine milk, flour, egg and salt.
Heat up oil in a pan - about a teaspoon or so per crape
Cook crapes - pour 1/4 cup batter per crape.
Stuffing
1 1/2 cups of mixed veggies, I use frozen peas, carrots, corn, broccoli and green beans
1 shredded potato
1 tbs oil
1 tsp of soy sauce
salt and pepper to taste
Stir fry all veggies until cooked through, mix in spices and soy sauce
Divide up into equal parts to stuff into cooked crapes
Fold crapes like a burrito
Place in a baking dish, and bake for 15 minutes on 350.
Enjoy!
Fried Pork Chop Cutlet Diner
2 pork chops
1 egg
1/4 cup bread crumbs
1 tbs oil
2 potatoes
1 cup of green beans
Peal and cut potatoes into 1/2 inch slices place in a pan with water bring to boil. Boil for 10 min or until soft
Cook green beans season with salt pepper and butter to taste
Heat 1 tbs of oil in a skillet.
Tenderize your pork chops. Beat egg until all mixed in. Dip pork chops into egg and then into bread crumbs place on hot oil and fry until cooked through (this will depend on the thickness of your chops)
Enjoy!
After pondering like a mad woman as to what I should make for diner tonight for me and my son it dawned on me - Chicken Alfredo over pasta.
Chicken Alfredo over Pasta
1 1/3 cup of pasta (I use shell Pasta because my little one likes it.
1 chicken breast - skinned and deboned
Alfredo sauce (courtesy of one of my following pilot wives)
1 cup of 1% low fat milk
1 1/2 tbs butter
1 1/2 tbs flour3 tbs Parmesan cheese
1/2 tsp minced garlic (about a clove)
1 dash of pepper
1tbs parsley flakes
Cook pasta per directions on box
Cut chicken breast in half to make it thinner, and grill (I use a George Foreman Grill)
For Sauce
Be patent and add all ingredients gradually
- Melt butter in a sauce pan
- Gradually whisk in flour - it will create a thick yellow paste
- Slowly a little at a time add milk as not to create lumps
-Continue to whisk until hot
- The longer you cook the base without the cheese the thicker it will get
-Slowly add cheese whisking until incorporated
- Add garlic, pepper and parsley
- Cook for additional two minutes
Place sliced chicken on pasta and pour sauce over the meal.
I sometimes sneak some carrot bits in there or broccoli my little one is not great with veggies.
Enjoy!
