Posts filed under 'Recipes With Photos'
- 1 lb lean ground chicken
- 1/2 C Italian bread crumbs
- 1/2 head red cabbage, chopped
- 1/2 head bok choy, chopped
- 1 lb baby portabella mushrooms, sliced
- 1 sm bag shredded carrots
- 2 stalks celery, diced fine
- 1/2 lrg white onion, chopped fine
- 4 green onions, diced fine heads and greens
- 1 14.5 oz can Hunts diced tomatoes in basil, garlic and oregano
- 2 tsp fresh garlic, diced fine
- 8 chicken bouillon cubes
- 16 C hot water
- 1 C brown rice
- thyme, to taste
- Creole seasoning, to taste
- garlic powder, to taste
- onion powder, to taste
- 2 tsp Kosher salt
- fresh ground pepper, to taste
- vegetable oil
In a medium bowl, blend together the ground chicken and Italian bread crumbs. Roll chicken into small balls about 1/2 inch in diameter. place in the bottom of a large soup kettle, sprayed with cooking spray to prevent sticking. Cook on medium heat until brown on all sides. Add the bouillon and water and simmer.
Prepare a large wok or skillet with vegetable oil. Add the onions, celery, garlic and red cabbage, sprinkle with pepper to taste and saute until just softened. Do no over cook. Add to soup kettle.
Prepare the wok or skillet with vegetable oil again. Add the bok choy and mushrooms. Sprinkle with pepper and saute until mushrooms are cooked through and bok choy is softened. Do not over cook. Add to soup kettle.
Add carrots to soup kettle. Season the soup with thyme, Creole seasoning, garlic powder, onion powder, Kosher salt and pepper to taste. Bring to a slow boil. Add rice and simmer until rice is splitting open. Allow to cool slightly before serving.
- 2 large sweet potatoes
- 2 T Land O’ Lakes Garlic and Herb butter
- 2 T Fresh grated Parmesan/Asigo Blend cheese
- Pepper and Basil to taste
Scrub sweet potatoes and use a fork to poke holes in them. Wrap in wax paper. Microwave on high for about 10 minutes, or until potatoes are soft. Once potatoes are done, scoop out the pulp into a large bowl. Add butter, Parmesan blend and pepper. Mash together until well blended. Spray a baking sheet, lightly with olive oil. Scoop out about 1 heaping tablespoon of potato mixture. Press down into a round circle about 1/4 in thick. Sprinkle with grated cheese and basil. Repeat with the rest of the potato mixture. Preheat oven to broil. Place in center of oven and broil potatoes until browned on top, flip and brown the other side, if desired. Watch carefully to avoid burning. Makes 6 – 8 patties depending on size of potatoes used.
- 1 box German Chocolate cake mix, super moist variety
- 2 – 8 oz. pkgs. cream cheese, softened (do not use fat free)
- 2 eggs (besides what is for cake mix)
- 1/2 C raw sugar
- 1 C sour cream (do not use fat free)
- 1/2 tsp. clear vanilla extract
- 2 oz. unsweetened baking chocolate, melted
- Coconut Pecan frosting of choice
- Maraschino cherries – garnish (optional)
Preheat oven to 350º. Line the bottom of a 9-inch spring-form pan with parchment paper and spray lightly with baking release spray. Mix the cake mix according to the directions on the box. Spread a layer, about ¼-inch thick across the bottom of the pan, evenly. Set aside the remaining batter. In another bowl, combine the cream cheese, sugar, vanilla, sour cream and melted chocolate until well blended and creamy. Blend the remaining batter into the cream cheese mixture until completely blended. Pour, evenly, over cake mix layer in bottom of pan. Bake for 60-90 minutes in center of oven, or until center is set. Set aside to cool. Frost with your favorite Coconut Pecan icing and garnish as desired. Refrigerate until ready to serve.
- 3/4 C Spiced Rum
- 1 1/2 sliced maraschino cherries, drained (green and red varieties)
- 1/2 crushed pineapple in juice, drained
- 2 C raw sugar
- 3 eggs
- 1 1/2 C canola oil
- 4 C flour
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. baking powder
- 1/2 tsp. lemon zest or juice
- 1 1/2 C chopped pecans
Preheat oven to 350 degrees. Prepare bread pans with baking spray (flour blend) or use a Bundt pan for a more decorative look. In a large mixing bowl, beat together cherries, pineapple, sugar, egg, oil and spiced rum until well blended. In a separate bowl, combine together flour, cinnamon, nutmeg, baking soda and baking powder. Blend in with the fruit mixture. Stir in the lemon. Fold chopped pecans into the mixture until well blended. Bake for 60 – 70 minutes or until a toothpick inserted in the center comes out clean. Garnish with sliced cherries or candied pineapple, if desired. Great with butter.
∗ This recipe will make either a 9 x 13 baking pan size or 2 8-inch round pies.
- 2 C finely crushed Nilla Wafer crumbs
- 1 C shredded coconut
- 1/2 C (1 stick) butter or margarine, melted
- 1-20 oz. can pineapple chunks in 100% real pineapple juice, pureed
- 2 T coconut rum
- 4 T raw sugar
- 2 envelopes unflavored Gelatin (use 3 for a firmer filling)
- 16 oz. container of whipped topping
Preheat oven to 325º F. In a medium bowl, combine the Nilla Wafer crumbs and coconut until well blended. Slowly stir in the melted butter until the mixture is blended well and sticks together. Press mixture into a glass 9 x 13 baking pan, evenly spreading across bottom and up the sides of pan. Bake in the middle of preheated oven, for 20 minutes or until lightly browned around the edges. Set aside to cool.
In a large sauce pan on med-high heat, combine the pineapple puree and the sugar, stirring constantly, until all sugar is dissolved. Add the coconut rum and stir. Bring to a slow boil and add the unflavored Gelatin, slowly, making sure to stir completely into the mixture before adding more to prevent clumping. Remove from heat and continue to stir until Gelatin is completely dissolved, about 5 minutes, set aside to cool.
Once filling is completely cooled, fold in the whipped topping until completely blended. Spread evenly over the crust and refrigerate until set or overnight. Keep refrigerated until ready to serve.
Serving Suggestion: Make it fun! Add some tropical silk flowers or paper drink umbrellas to give the pie a little more flair!
- 2 lbs lean ground beef
- 1 – 2 lg potatoes, pealed and diced into about 1/2 inch pieces
- 1 sm rutabaga – pealed and diced into about 1/2 inch pieces
- 1 C carrots, pealed and sliced
- 2 med onions – chopped fine
- 2 T Worcestershire Sauce
- 1 T garlic powder
- 3/4 C beef stock
- 2 tsp salt
- 3/4 tsp pepper
- 1/2 tsp celery salt
- 1 egg, beaten – place in separate bowl
- 1 1/2 lb lard
- 6 C flour
- 3 tsp salt
- 15 – 21 T ice water
Combine flour and salt in a large bowl. Cut lard into about tablespoon sized pieces. With a pastry cutter, work lard into flour mixture until well blended. Add ice water a little at a time until mixture forms a pliable dough. Do not over-work dough or it will be too tough. Divide dough into about 10 equal parts and roll each section into about an 8-inch circle.
In a large bowl, combine all filling ingredients, except beaten egg, until well blended.
Add 1 cup of meat mixture to the dough leaving yourself enough room to fold the dough over the mixture and seal. To seal, moisten edge with water and press with fingers or edge of fork. Brush the top with beaten egg. Repeat with remaining meat mixture and dough.
Lightly spray a baking sheet with cooking spray. Preheat oven to 400 degrees. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes. Makes about 10 pastys. Can be frozen in tightly sealed packages for up to 6 months.
- 1 C Butter or Margarine, softened
- 2 eggs
- 2 C packed light brown sugar
- 2 tsp vanilla
- 2 1/4 C flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 C quick cook oats
- 1-10 oz pkg toffee pieces
- 1/2 C chopped pecan pieces
Preheat oven to 375 degrees. Line baking sheets with parchment paper to prevent sticking (do not use cooking spray). Combine butter, eggs, brown sugar, and vanilla in a large mixing bowl until well blended and fluffy. In a separate bowl, combine flour, baking soda, cinnamon, and salt. Slowly add the flour mixture to the butter mixture until completely blended. Add oats and blend well. Fold in the toffee and pecan pieces until thoroughly blended. Scoop out rounded teaspoons full of dough and place on baking sheets, about 2 inches apart. Bake 8 – 10 minutes. Remove from oven and cool for about 5 minutes before removing from pan. Makes about 4 doz.
- 1 C butter, softened
- 1 C Sugar in the Raw
- 1 C light brown sugar
- 1 C creamy peanut butter
- 2 Large eggs
- 1 tsp vanilla
- 3 1/2 C flour – all purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 2 unsweetened baking chocolate squares, melted
- 1 doz and 3 Snickers Peanut Butter Squared, cut in half
- 6 – 8 Hershey Bliss Milk chocolates, unwrapped
In a large mixing bowl, stand mixer works best, cream together butter, sugars and peanut butter until creamy and fluffy. Add eggs and vanilla until completely combined. In another bowl, combine flour, salt and baking soda; blend until combined well, with whisk. Slowly add flour mixture to the butter and sugar mixture, scraping the sides, until well blended and thick. Separate into two equal parts, removing half of the dough to another bowl. Add the melted chocolate squares to the remaining dough and mix until thoroughly blended. Roll sections of dough into long ropes. Place a chocolate rope and a peanut butter rope next to each other, making sure that the ropes are the same length and about 3/4 of an inch thick. Wrap in plastic wrap and refrigerate for 3 hours or over night. Preheat oven to 350 degrees. Remove ropes from plastic wrap and cut into about 1 inch wide pieces. Flatten each piece and wrap around a half of Snickers Peanut Butter Squared. Place on greased baking sheet about 1 inch apart. Bake for 10 – 12 minutes or until lightly browned. Place on a cooling rack with wax paper underneath. Allow to cool. Melt Bliss chocolate in microwave safe bowl for about 1 minute, stir. Drizzle chocolate over cookies and allow to harden. If in a hurry, place in freezer for about 20 minutes. Makes about 2 1/2 dozen.
- 2 C finely ground pecans
- 2 C finely crushed vanilla wafer cookies
- 8 T butter or margarine melted
- 8 oz Cream Cheese
- 8 oz heavy whipping cream
- 4 T raw sugar
- 1 T vanilla
- 8 oz sour cream
- 6 oz fresh raspberries, cleaned and drained
Preheat oven to 350 degrees. Prepare a mini cupcake or tart-let pan with cooking spray. In a medium bowl combine ground pecans and crushed vanilla wafers, slowly pour in the melted butter and blend completely. Will stick together. Pat into the prepared cups, hollowing out the center to make a cup shape. Bake for 10 minutes or until lightly browned. Set aside on wire rack until cool.
In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla until blended. Add raspberries and blend until creamy. Raspberries will leave a bit of lumpiness to the mixture. Place in mixture in freezer for about an hour to firm up cream to use as a decorating cream. Pipe into cooled cups and garnish with half a raspberry if desired. Can fill cups with just a spoonful of cream if in a hurry. Keep refrigerated until ready to serve. Makes about 4 dozen cups.
- 1 1/2 C rhubarb cut into 1/2-inch pieces
- 1 C sugar
- 1 C Brown sugar, packed
- 2/3 C oil
- 1 egg
- 2 1/2 C flour
- 1 C sour milk (1 T white vinegar mixed in milk)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 1 C chopped walnuts
- 1/2 C sugar
- 1 T soft butter
- 1 tsp cinnamon
Preheat oven to 350 degrees and prepare 2 loaf pans by greasing bottom and sides.
In a large mixing bowl, combine the Rhubarb through vanilla until well blended. Fold in walnuts. Pour into prepared pans and bake for 5 minutes. Mix together the ingredients until well blended and crumbly. Sprinkle over bread mixture and bake 55 more minutes or until toothpick inserted into the center of the loaves comes out clean.