Monday, December 29, 2008
Friday, December 26, 2008
Tuesday, December 23, 2008
I have always liked these cookies so I decided to make them for Christmas this year. I had help from my granddaughter, Samantha. She liked rolling the dough between her hands. Austin liked stealing bites of the dough!
I found the recipe on Paula Deen's website. The cookies were yummy! I made balls instead of crescent shapes.
1 3/4 cup all-purpose flour
1 tsp vanilla
1/2 cup confectioner's sugar, plus more for coating baked cookies
1 cup butter at room temperature
1 cup pecans, chopped into very small pieces.
Preheat oven to 275 degrees.
Line cookie sheets with parchment paper. Using an electric mixer at low speed, cream butter and confectioners sugar until smooth. Beat in the vanilla. At low speed, gradually add the flour. Mix the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets.
Bake for 40 minutes. Roll in additional confectioners sugar while still warm. Cool completely on wire racks.
I made the dough for these cookies the other day. After work, I rolled out the dough and my granddaughter, Samantha, picked out which shapes to use. She and my son decorated them. I found the recipe simple. I just don't like waiting for a dough to chill to finisha recipe, but the cookies are delicious. One of the better sugar cookies I have had. Let's hope Santa likes them just as much!
Sunday, December 14, 2008
Saturday, December 13, 2008
Monday, December 1, 2008
I mixed two packages of Pepperidge Farm Herb seasoned bread crumbs with 1 pound browned Jimmy Dean Sage Sausage, 2 sticks melted butter, sauted onion and celery, and close to 48 oz of Swanson's chicken broth. Some of the stuffing was stuffed in the bird and the rest baked until heated through.
Yummy! It's my favorite by far. My son must have thought so, too, since he could not stay out of it and finished up the leftovers!
My son digging into the stuffing!
My son and I saw this Cooking for Real episode on the Food Network a couple weeks ago. We both looked at each other and went YUM! When I started my Thanksgiving baking on Tuesday, Jimmy asked if I could make these mini pies. I had all the ingredients, so, of course, I said yes. These were super easy to make. I only had on mini muffin tin, so I made 12 mini ones and 4 the regular muffin size. I just baked the larger ones a little bit longer.They came out so delicious. I will definitely make these over and over again. I think they will be added to our desserts every year for Thanksgiving along with the pumpkin pie and pecan pie.
Since I made these mini pies, I decided not to make the TWD's Twofer pie.
- Nonstick cooking spray
For the dough:
- 1/4 cup pecans
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cups all-purpose flour, plus extra for shaping dough
- 6 tablespoons butter, ice cold
- 2 to 3 tablespoons ice cold water
For the filling:
- 1 egg, plus 1 egg yolk
- 1/2 cup dark corn syrup (I used light since that is what I had)
- 1 tablespoon sugar
- 1/2 cup canned pumpkin filling
- 1 teaspoon vanilla
- 1/4 cup pecans, chopped plus 24 halves for garnish
- Special equipment: 2 (12-cup) mini muffin tins
Preheat oven to 350 degrees F.
Spray the bottoms and sides of the mini muffin tins with cooking spray.
For the dough:
In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.
Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.
Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown.
Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.Yield: 2 dozen
Tuesday, November 11, 2008
I forgot to get a picture of the steak, but trust me it was good. The leftovers were delicious on a salad today for lunch!
I made Michele's cream cheese icing. I halved the recipe and it was just enough for the 2 layer cake. This was one of the first times that I iced a cake and crumbs didn't come up when spreading!
1 15-oz can of pumpkin
1 cup vegetable oil
2 cups of sugar
2 cups of flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Preheat oven to 350 degrees. Beat eggs, oil, pumpkin and sugar. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 13x9 baking dish (I used 2 9" rounds).
Bake 30 minutes or until center springs back when touched.
Cream Cheese Icing
2 sticks butter, softened
2 8-oz packages cream cheese, softened
5 cups confectioners sugar
2 tsp vanilla
Mix all ingredients. Spread on cool cake. (This makes a lot of icing. Half the recipe is enough for the pumpkin cake. Half made enough for the layer cakes.
Tuesday, November 4, 2008
I made half the Rugelach with strawberry preserves, pecans and chocolate chips. The other half had apricot-pineapple preserves, sliced almonds and 1/2 had chocolate chips. I tasted them both and they both were delicious. I think I may prefer the apricot-pineapple ones better.
Tuesday, October 28, 2008
I honestly haven't tried them yet. I started them last night, but was running a low grade fever so put the cupcakes away to frost today. I made the icing today while making dinner (meatloaf, yum) and then had to rush my son to Boy Scouts. I will try tonight!
10/29/08 - 9:20 a.m.: I had put these in Tupperware in the fridge last night. After scouts, Jimmy and I tried them. They were delicious!
Creamy Chicken Pockets
(Make 4 pockets - 4 servings)
2 tbsp olive oil
4 small chicken breasts, diced
1/2 cup minced onion
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt
2 tablespoons milk
2 (8 ounce) packages refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs
1. Preheat oven to 350 degrees F.
2. Heat olive oil in large skillet. Brown chicken with onions and garlic.
3. In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, kosher salt, seasoned salt, pepper, and milk. Mix well.
4. Separate crescent dough into eight rectangles, firmly pressing perforations of two triangles to seal into rectangle. Spoon 1/2 cup of the chicken mixture onto the center of four rectangles. Top with remaining rectangles and seal edges.
5. Place pockets on an ungreased cookie sheet or baking stone. Brush tops of pockets with melted butter; sprinkle with bread crumbs. Bake in preheated oven for 25 to 30 minutes or until golden brown.
Wednesday, October 22, 2008
Tuesday, October 21, 2008
Monday, October 20, 2008
Thursday, October 16, 2008
I got this recipe off the Taste of Home website. It's from one of the Cooking for 2 magazines. I wanted to make homemade chicken cordon bleu for last night's dinner. I found this recipe and it was delicious. I would definitely make it again. It was a hit! I served it with mashed potatoes, gravy and caesar salad. I doubled the recipe since I had more than 2 breasts. I will never serve frozen chicken cordon bleu out of a box again!
The recipe was not time consuming at all, especially since I started with the filets that were thin to begin with so I didn't have to bang them out. It looks like it was fussed over. Next time will fry a couple at a time since some started to get too brown since I was trying to bread and fry at the same time! Otherwise, perfect meal!
CATEGORY: Main Dish
TIME: Prep: 20 min. Bake: 20 min.
- 2 boneless skinless chicken breast halves (6 oz each)
- 2 slices deli ham (3/4 ounce each)
- 2 slices Swiss cheese (3/4 ounce each)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
- 1 egg
- 2 tablespoons 2% milk
- 1/2 cup seasoned bread crumbs
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs.
In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray.
Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear. Discard toothpicks; drizzle with butter. Yield: 2 servings.
Tuesday, October 14, 2008
I had bought a can of the new Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet about a month ago. I decided I wanted to make it so I went onto the Pillsbury website and found this recipe. Not only did it seem easy, but something Jimmy would like.
It was very good. The dough tastes just like a crescent roll. Jimmy did the mixing of the ingredients and finished browning the meat. I don't think you should have to cut the dough into 6 squares, but instead just lay the dough on top of the meat in one sheet.
While I was putting this together, I thought of ways to change the recipe - different cheese, make it Italian or Mexican. I will definitely make this again and experiment!
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup chopped dill pickles
1/2 cup water
1/2 cup ketchup
1 T yellow mustard
1/8 tsp. pepper
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 egg, beaten
1 T sesame seeds
1. Heat oven to 375 degrees. In a 10-inch nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper.
2. Spoon beef mixture into 11/7 inch (2 quart) glass baking dish (I used metal). Sprinkle with cheese.
3. Unroll dough; press into 12x8 inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seeds.
4. Bake 25-30 minutes or until deep golden brown.
Yield: 6 servings
Monday, October 13, 2008
1 cup all-purpose flour
1 1/4 t. baking powder
1/2 t. salt
1/2 cup shredded sharp cheddar cheese
2 t. butter
2/3 cup milk
1. Preheat oven to 450 degrees. Lightly spray a baking sheet with nonstick cooking spray.
2. Place the flour, baking powder and salt in a medium bowl. Mix well. Stir in the cheese.
3. Cut in the butter with a pastry blender or 2 knives (or a fork) until coarse crumbs form. Stir in the milk into the flour mixture just until a soft dough forms.
4. Drop the dough by heaping tablespoonfuls 1 inch apart on the prepared baking sheet. Bake until the biscuits are firm to the touch, about 15 minutes.