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Carrot Patch Cookies- from FamilyFun
- Ingredients
- Instructions
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Notes:they used Biscos because they're smaller than many other brands. If you use a larger cookie, increase the amount of frosting and cookie crumbs.
Crockpot Pizza
Crockpot Pizza
1-12 oz package mini lasagne noodles or other noodles you like
1.5-2 lbs hamburger and/or sausage
1 chopped onion
1 chopped green pepper
1 package pepperoni
1 can mushrooms
2-14 oz jars of spaghetti sauce
1-14 oz jar pizza sauce
1-8 oz package shredded cheddar cheese
1-8 oz package shredded mozerella cheese
Cook noodles normally. Brown meat and drain grease. Add chopped onion, pepper, pepperoni, mushrooms and all sauces. Simmer 30 minutes. Layer noodles, meat sauce mixture and cheeses in your crockpot. Repeat layers. Top with extra pepperoni.
Cook on low 2 hrs or if you want this in your oven 350 for 30 minutes. Serves 10-12.
1-12 oz package mini lasagne noodles or other noodles you like
1.5-2 lbs hamburger and/or sausage
1 chopped onion
1 chopped green pepper
1 package pepperoni
1 can mushrooms
2-14 oz jars of spaghetti sauce
1-14 oz jar pizza sauce
1-8 oz package shredded cheddar cheese
1-8 oz package shredded mozerella cheese
Cook noodles normally. Brown meat and drain grease. Add chopped onion, pepper, pepperoni, mushrooms and all sauces. Simmer 30 minutes. Layer noodles, meat sauce mixture and cheeses in your crockpot. Repeat layers. Top with extra pepperoni.
Cook on low 2 hrs or if you want this in your oven 350 for 30 minutes. Serves 10-12.
Schlotsky's Bread
1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
1/4 teaspoon baking soda
1 1/2 teaspoons warm water (110 degrees F/45 degrees C)
3/4 cup warm milk (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 1/2 cups bread flour
2 tablespoons cornmeal
.DIRECTIONS
1.In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
2.In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
3.Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
4.Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
5.Allow to cool for an hour before slicing.
Green Beans with Browned Butter
Green Beans with Browned Butter
3/4 lb fresh green beans, cut in half
2 tablespoons butter (do not use margarine or vegetable oil spreads)
2 tablespoons chopped pecans 1 teaspoon grated lemon peel
1. In 2-quart saucepan, place beans in 1 inch of water. Heat to boiling. Boil uncovered 6 to 8 minutes or until crisp-tender (they shouldn't be "squeaky" when you bite into one); drain. Keep warm.
2. Meanwhile, in 1-quart saucepan, melt butter over low heat. Be careful not to let butter burn or it will taste bitter. Stir in pecans. Heat, stirring constantly, until butter is golden brown. (If bottom of saucepan is dark, it may be difficult to see the difference between brown butter and burnt butter. Try spooning a little of the butter onto a white plate to see the color more clearly.) Immediately remove from heat. Pour butter mixture over beans; toss to coat. Sprinkle with lemon peel.
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
Pan Fried Salmon with Cream Cheese Pesto
Yield: 4 servings.
1 pound of salmon cut into 4 pieces
8 ounces of cream cheese
2 tablespoons of half and half
2 tablespoons pesto
2 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Bring salmon to room temperature about 15 minutes before cooking. Heat a large skillet with oil over medium-low heat. Season fish with salt and pepper, and place salmon skin side up in the pan. Cook until golden brown on one side, and flip over on the other side, this should take about 3 to 4 minutes on each side.
In a small pot add half and half, pesto, and cream cheese, stir together well over low heat until the cream cheese sauce is combined well.
Spoon about two tablespoons of the pesto cream cheese sauce over the salmon. You may want to serve with a lemon slice along with the fish.
Basil Cream Cheese Bruschetta Recipe
12 slices French bread (1/2 inch thick)
1/2 cup chopped seeded tomato
2 tablespoons chopped green onion
1 tablespoon chopped ripe olives
4 ounces PHILADELPHIA Cheese or cream cheese w/chives or other flavor (omit basil if you use flavored cream cheese)
1 tablespoon minced fresh basil
Directions
Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside.
Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm. Yield: 1 dozen.
Serves 4-6
3 medium sized Cucumbers 1 dry pint of Grape Tomatoes
1 medium Red Onion
5-7 sprigs of Dill
1 cup of Italian salad dressing
Salt and Pepper to taste
Half and then quarter each cucumber, and then chop into 1/4″ pieces. If you’re serving small children, or just prefer it, also halve the Grape tomatoes (You can also use cherry tomatoes, but I would definitely halve those).
Chop the red onion very finely, and then mince the dill. Add all items to a medium bowl, and sprinkle with salt and pepper.
Add the Italian dressing and stir with a serving spoon until all the vegetables are covered evenly with salad dressing.
You can add more or less dressing depending on your own preferences. This mixture is also handy to keep around for adding on top of other salad greens.
This keeps best in the refrigerator and served cold, but it isn’t required to keep it cold at a barbecue like you would have to do for other mayo-based cucumber salads.
Feta Salmon Salad Recipe
4 ServingsPrep/Total Time: 25 min.15 10 25 Ingredients
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette
Directions
Combine the seasonings; sprinkle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.
In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Yield: 4 servings.
Grilled Chicken With Creamy Caper Sauce
Grilled Chicken W/Creamy Caper Sauce by Sandra Lee
Ingredients
Makes: 4 servings
Cook: 12 minutes
•4 chicken boneless skinless chicken breasts “Thin- Sliced”
•2 teaspoons lemon pepper seasoning
•3 tablespoons olive oil
•1 tablespoon chopped garlic
•2 tablespoons capers
•1 cup chicken stock
•1 tablespoon Dijon mustard
•2 tablespoon sour cream
•2 tablespoons fresh parsley
Directions
1.Heat a grill pan or outdoor grill over medium heat over high medium heat. Brush the grate of the grill with canola oil just before you put the chicken on. Season the chicken with lemon pepper and place on grill. Grill 5 to 6 minutes preside.
2.Heat olive oil in a medium skillet over medium heat. Add shallot and garlic and sauté for 3 minutes. Add white wine and capers and reduce by half. Whisk in mustard, and parsley. Taste and season with salt and pepper if need. Let simmer for 1 minute. Remove from heat and whisk in sour cream. Serve over grilled chicken
3.Place the grilled chicken on a platter and pour over sauce.
http://www.sandralee.com/recipes/grilled-chicken-with-creamy-caper-sauce/348
Ingredients
Makes: 4 servings
Cook: 12 minutes
•4 chicken boneless skinless chicken breasts “Thin- Sliced”
•2 teaspoons lemon pepper seasoning
•3 tablespoons olive oil
•1 tablespoon chopped garlic
•2 tablespoons capers
•1 cup chicken stock
•1 tablespoon Dijon mustard
•2 tablespoon sour cream
•2 tablespoons fresh parsley
Directions
1.Heat a grill pan or outdoor grill over medium heat over high medium heat. Brush the grate of the grill with canola oil just before you put the chicken on. Season the chicken with lemon pepper and place on grill. Grill 5 to 6 minutes preside.
2.Heat olive oil in a medium skillet over medium heat. Add shallot and garlic and sauté for 3 minutes. Add white wine and capers and reduce by half. Whisk in mustard, and parsley. Taste and season with salt and pepper if need. Let simmer for 1 minute. Remove from heat and whisk in sour cream. Serve over grilled chicken
3.Place the grilled chicken on a platter and pour over sauce.
http://www.sandralee.com/recipes/grilled-chicken-with-creamy-caper-sauce/348
Brownie Swirl Cheesecake Recipe
Ingredients:
1 package (8 ounces) brownie mix
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips, melted
Whipped cream and miniature chocolate kisses, optional
Directions
Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack.
Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate.
Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired. Yield: 8-10 servings.
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