Saturday, June 6, 2009
Sunday, May 24, 2009
2 1/2 cups fresh basil
2 stems of parsley
3 Tsp. roasted pine nuts
3/4 cup olive oil
1/2 cup parmesan cheese
pinch of salt
pinch of black pepper
1 1/4 lb angel hair pasta
In a food processor place basil, garlic, pine nuts, parsley, salt and olive oil and process until smooth. Pour into a bowl. Stir in parmesan cheese.
Cook the pasta in a large saucepan with salted boiling water according to the package. Cook until "al dente" or until it offers only a slight resistance when bitten into. not over-cooked or under-done.
Just before draining take about 4 Tablespoons of the cooking water and stir into pesto sauce. Drain the pasta and toss with the sauce. You can use more or less pasta sauce to taste. Serve immediately.
Grate fresh parmesan cheese over the tops of each serving.
THIS CAKE IS SOOO YUMMY!
1/2 cup unsalted butter
1 cup sugar
5 large eggs
1 teaspoon vanilla extract, divided
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups whipping cream
1/4 cup powdered sugar
1. Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish.
2. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.
3. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
4. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.
This is delicious! I suggest EVERYONE try this one...
1 each chopped up of green peppers, yellow peppers and red peppers, you can add some orange too if the have them in the store
1 bunch of green onions chopped
1 bunch of cilantro chopped
2 cans blackeyed peas with jalapenos (drain one can)
1 can of corn drained
2-3 garlic cloves crushed
1 large bottle of Zesty Italian Dressing
mix it all together and let it sit over night in the refridgerator so the flavors will mix.
Eat wtih chips.
ok i have always hated coleslaw until i tried this new kind my mom made up and its AMAZING i couldnt get jeremy to stop eating it :)
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.
Friday, May 22, 2009
Thursday, April 9, 2009
½ c vegetable shortening
¾ c sugar
1 ¾ c brown sugar
3 large eggs
1 t vanilla
1 t salt
1 ½ t baking soda
3 ½ c all-purpose flour
2 c semisweet chocolate Chips
1 c milk chocolate Chips
3 1-ounce squares bittersweet chocolate, finely chopped
5 1.4-ounce heath bars smashed with a rolling pin
Preheat oven to 375 degrees. Line cookie sheets with tin foil.
In your mixer cream together butter and shortening. Add sugars and beat until fluffy. Add eggs and vanilla, beating well. Add salt and soda and mix well. Add flour and mix until incorporated. Stir in chocolate and heath bars.
Drop by ¼ cupfuls, 6 per cookie sheet. Bake for 11-12min. or until very lightly browned. Cool on wire racks.
Tuesday, April 7, 2009
This is for one 13x9 pan - but it is easily adjusted to different sizes and numbers.
-2 Cans of Crescent Rolls- Pillsbury are my favorite. You can get the big, buttery, flaky kind, but they take longer to cook.
-Chicken - completely cooked and shredded or in small pieces
-Cream of Mushroom Soup, Family Size
-Shredded Cheese - I use cheddar, but it is a matter of preference
1. Preheat oven to 350.
2. Whisk one can of soup with half a can of milk
3. Spread thin layer of soup in 9x13 pan - just enough to cover the bottom. Set the rest of the soup aside.
4. Unroll the crescent rolls. Spread each roll out, put small pile of chicken and shredded cheese. Fold the corners over to keep everything inside and then roll up like a normal crescent roll.
5. Repeat until you have filled all the rolls.
6. Line them up in the pan so they fit best and then poor the remaining soup over the top making sure that everything gets covered.
7. Place in oven for approximately 45 minutes. Time will vary based on oven and type of crescent rolls used. If they start looking mostly brown but you still have doughy spots just cover with foil and continue cooking.
That's it. Super easy and yummy. They are also really good reheated. If you don't like mushrooms you can use Cream of Chicken.
Saturday, March 14, 2009
I made these for Christmas, and they were a pretty big hit. Then I went to a Priest/Laurel Conference last week where they substituted the pecans with almonds and pretzels and then added craisins after it was cooled...delish! (I have since replicated and its awesome).
1 egg white
1 Tbs water
1 tsp salt
1 pound pecans (or substitute 1 pound of pretzel/almond mix)
Beat egg and water until frothy. Add pecans and stir to coat. Combine in separate bowl-sugar, cinnamon, and salt. Pour over pecans and stir. Spread on cookie sheet . Bake at 250* for one hour, stirring every 15 minutes. Allow to cool thoroughly. Store.