1 box Duncan Hines butter recipe golden cake mix
1 tsp baking soda
3 eggs
1/2 stick margarine
1/2 cup water (a tad bit under the 1/2 cup water line)
1 cup mashed ripe bananas
Pre-heat oven to 325*
Mix cake mix, baking soda, eggs, water & butter. After it's mixed add mashed bananas and mix again. Pour into pan sprayed with Pam and bake for 35 min or until toothpick inserted into center of cake comes out clean.
FROSTING
1 pound (16 oz) powdered sugar
3/4 stick butter or margarine
1 package (8 oz) cream cheese
1 tsp vanilla extract
3/4 cup chopped walnuts (or your choice of nut)
dash of salt
Cream margarine and cream cheese, add salt and vanilla mix until creamy. Add powdered sugar, beat until smooth, stir in nuts. Frost cake. If making a double layer cake, frost the top of the bottom layer and then place sliced bananas on top of the frosting before adding the other cake. Frost as usual and then add sliced bananas to top of cake.
Wednesday, June 3, 2009
Sunday, May 17, 2009
French Cooking Terms Continnued
Beignets - Creole version of doughnuts. Deep-fried-dough sprinkled with confectioners sugar.
Bisque - A thick gravy containing fish, game or vegetables.
Bon appetit - Good appetite.
Bouillon - A clear soup stock made from beef, game or fowl, cooked with seasonings, then strained.
Boulette - Seasoned meatball.
Bisque - A thick gravy containing fish, game or vegetables.
Bon appetit - Good appetite.
Bouillon - A clear soup stock made from beef, game or fowl, cooked with seasonings, then strained.
Boulette - Seasoned meatball.
French Cooking Terms
A la creole - Dishes prepared with tomatoes, green peppers and onions as key ingredients.
A la king - Dishes prepared in a rich cream sauce.
A la mode - Dishes prepared or topped with ice cream.
Andouille - A hard, smoked, highly-seasoned pork sausage of Creole origin.
Au gratin - A dish prepared with oven-browned topping of bread crumbs and cheese.
Au jus - Served in juice, or natural meat drippings.
Au lait - Made with milk.
A la king - Dishes prepared in a rich cream sauce.
A la mode - Dishes prepared or topped with ice cream.
Andouille - A hard, smoked, highly-seasoned pork sausage of Creole origin.
Au gratin - A dish prepared with oven-browned topping of bread crumbs and cheese.
Au jus - Served in juice, or natural meat drippings.
Au lait - Made with milk.
Friday, April 10, 2009
CHEESE STUFFED CHERRY TOMATOES
36 cherry tomatoes
6 oz Garden Veggie cream cheese (or use garlic herb cheese)
2 tbsp buttermilk
1/2 C shredded cheddar cheese
Cut the tops off tomatoes and gently remove seeds and pulp using a melon baller or small spoon. Invert on lined baking sheet and drain. In food processor put cheese and buttermilk; whirl until smooth. Add cheddar and pulse 2 or 3 times.
Put in pastry bag with star tip, pipe into tomatoes. Chill in refrigerator for 1 hour.
6 oz Garden Veggie cream cheese (or use garlic herb cheese)
2 tbsp buttermilk
1/2 C shredded cheddar cheese
Cut the tops off tomatoes and gently remove seeds and pulp using a melon baller or small spoon. Invert on lined baking sheet and drain. In food processor put cheese and buttermilk; whirl until smooth. Add cheddar and pulse 2 or 3 times.
Put in pastry bag with star tip, pipe into tomatoes. Chill in refrigerator for 1 hour.
Fruity Chicken Tossed Salad
12 cups Italian-blend salad greens
3 packages (6 ounces each) ready-to-serve grilled chicken breast strips
1 can (11 ounces) mandarin oranges drained
1 cup seedless red grapes halved
1 cup pineapple chunks, drained
4 strawberries halved
1 cup shredded cheese
1 cup pecans chopped
2/3 - 1 cup poppy seed dressing
In a large bowl, combine the salad greens, chicken and fruits, Top with cheese & pecans.
Drizzle with dressing and toss to coat.
3 packages (6 ounces each) ready-to-serve grilled chicken breast strips
1 can (11 ounces) mandarin oranges drained
1 cup seedless red grapes halved
1 cup pineapple chunks, drained
4 strawberries halved
1 cup shredded cheese
1 cup pecans chopped
2/3 - 1 cup poppy seed dressing
In a large bowl, combine the salad greens, chicken and fruits, Top with cheese & pecans.
Drizzle with dressing and toss to coat.
CHICKEN & BROCCOLI
3 packs cooked chicken
2 packs cooked broccoli
1/2 cup mayonnaise
1 can cream of chicken
2 tbl. of lemon juice
3 slices of bread (cut into cubes)
Mozzarella cheese to cover
Melted butter
Mix mayo, cream of chicken and lemon juice together and set aside. Layer broccoli at the bottom of pan. Next layer chicken and then spread mayo mixture over the chicken and broccoli. Cover with cheese. Place cubed bread every so often and pour butter all over. Bake at 350-375 for 25 minutes. Then broil till brown and crispy.
2 packs cooked broccoli
1/2 cup mayonnaise
1 can cream of chicken
2 tbl. of lemon juice
3 slices of bread (cut into cubes)
Mozzarella cheese to cover
Melted butter
Mix mayo, cream of chicken and lemon juice together and set aside. Layer broccoli at the bottom of pan. Next layer chicken and then spread mayo mixture over the chicken and broccoli. Cover with cheese. Place cubed bread every so often and pour butter all over. Bake at 350-375 for 25 minutes. Then broil till brown and crispy.
PMS in a Pot
Pepperoni, Meatballs & Sausage in Sauce
3.5 oz pepperoni slices
36 frozen Italian style meatballs
16 oz cocktail sausages
12 oz jar of chili sauce
16 oz bbq sauce (I use 8 oz Kraft honey bbq and 8 oz Kraft spicy honey bbq)
26 oz Ragu spaghetti sauce (no meat or veggies)
Mix everything into a crock-pot, cover and cook on low heat for 3 hours, stirring from the bottom every 15 minutes or so.
Enjoy!
3.5 oz pepperoni slices
36 frozen Italian style meatballs
16 oz cocktail sausages
12 oz jar of chili sauce
16 oz bbq sauce (I use 8 oz Kraft honey bbq and 8 oz Kraft spicy honey bbq)
26 oz Ragu spaghetti sauce (no meat or veggies)
Mix everything into a crock-pot, cover and cook on low heat for 3 hours, stirring from the bottom every 15 minutes or so.
Enjoy!
Corn Dip
3 cans Mexicorn
1 small can green chilies
8 oz blue plate mayonnaise (not fat free or low cal and not miracle whip - they are too sweet & too thin)
8 oz sour cream
8 oz shredded cheddar (mild or sharp)
handful of chopped green onions (more or less - your choice)
Drain corn & chilies, mix everything together in a bowl, cover tightly and refrigerate overnight. Serve cold.
1 small can green chilies
8 oz blue plate mayonnaise (not fat free or low cal and not miracle whip - they are too sweet & too thin)
8 oz sour cream
8 oz shredded cheddar (mild or sharp)
handful of chopped green onions (more or less - your choice)
Drain corn & chilies, mix everything together in a bowl, cover tightly and refrigerate overnight. Serve cold.
Pecan Pear Salad
Salad ingredients:
4 medium ripe pears, thinly sliced
2 tsp. lemon juice
8 cups salad greens
2/3 cup pecan halves, toasted
1/2 cup fresh raspberries
1/3 cup (2 oz) feta or blue cheese
Dressing ingredients
2 tbsp fresh raspberries
3/4 cup olive oil
3 tbsp cider vinegar
2 tbsp + 1 tsp. sugar
1/4 - 1/2 tsp. black pepper
Dressing: Press 2 tbsp raspberries through sieve; reserve juice. Discard seeds. Combine oil, vinegar, sugar, pepper and raspberry juice in a container, shake very well.
Salad: Toss sliced pears in lemon juice and then drain. Mix greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.
4 medium ripe pears, thinly sliced
2 tsp. lemon juice
8 cups salad greens
2/3 cup pecan halves, toasted
1/2 cup fresh raspberries
1/3 cup (2 oz) feta or blue cheese
Dressing ingredients
2 tbsp fresh raspberries
3/4 cup olive oil
3 tbsp cider vinegar
2 tbsp + 1 tsp. sugar
1/4 - 1/2 tsp. black pepper
Dressing: Press 2 tbsp raspberries through sieve; reserve juice. Discard seeds. Combine oil, vinegar, sugar, pepper and raspberry juice in a container, shake very well.
Salad: Toss sliced pears in lemon juice and then drain. Mix greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.
Spinach and Artichoke Dip (strong garlic flavor)
2 - 10 oz boxes frozen chopped spinach
14 oz marinated (in water) artichokes, chopped
16 oz white alfredo sauce (I use Ragu)
16 oz shredded Monterey Jack cheese
8 oz cream cheese
3 envelopes dry "Good Seasons" Italian Dressing mix
1 stick unsalted butter (not margarine)
Cook spinach in microwave and drain very well (squeeze out all water)
Soften butter & cream cheese and mix with dry dressing mix. Blend well, add chopped artichokes and spinach; mix together. Add alfredo sauce and cheese. Mix well.
The dip can be made a day ahead and refrigerated. Heat well in microwave for several minutes to get completely hot.
14 oz marinated (in water) artichokes, chopped
16 oz white alfredo sauce (I use Ragu)
16 oz shredded Monterey Jack cheese
8 oz cream cheese
3 envelopes dry "Good Seasons" Italian Dressing mix
1 stick unsalted butter (not margarine)
Cook spinach in microwave and drain very well (squeeze out all water)
Soften butter & cream cheese and mix with dry dressing mix. Blend well, add chopped artichokes and spinach; mix together. Add alfredo sauce and cheese. Mix well.
The dip can be made a day ahead and refrigerated. Heat well in microwave for several minutes to get completely hot.
Bacon Breadsticks
4 1/2-ounce box sesame seed breadsticks
16-ounce package bacon
8-ounce container grated Parmesan
Preheat oven to 350 degrees F.
Wrap breadsticks in bacon. Place on cookie sheet and bake for 30 minutes. Sprinkle with or dredge through Parmesan while hot. Allow to cool and crisp, then serve.
16-ounce package bacon
8-ounce container grated Parmesan
Preheat oven to 350 degrees F.
Wrap breadsticks in bacon. Place on cookie sheet and bake for 30 minutes. Sprinkle with or dredge through Parmesan while hot. Allow to cool and crisp, then serve.
Mini JELL-O Trifle Bites
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor Gelatin
3 slices (3/4-inch thick each) pound cake, cut into 24 cubes
1 pkg. (8 oz. ) PHILADELPHIA Cream Cheese
1 cup powdered sugar
1 cup thawed COOL WHIP Whipped Topping
1 tsp. grated lemon peel
Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.
2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor Gelatin
3 slices (3/4-inch thick each) pound cake, cut into 24 cubes
1 pkg. (8 oz. ) PHILADELPHIA Cream Cheese
1 cup powdered sugar
1 cup thawed COOL WHIP Whipped Topping
1 tsp. grated lemon peel
Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.
PISTACHIO COFFEE CAKE
1 box white cake mix
4 eggs
1 c. water
2/3 c. oil
2 small pkg. instant pistachio pudding
Confectioners' sugar
2 tsp. cocoa (I use Hershey's baking cocoa powder)
1 tsp. cinnamon
1/3 c. sugar
1/2 c. nuts (walnuts or pecans)
Mix white cake, eggs, water, oil, and pudding together. Beat with hand mixer for 10 minutes. In another bowl mix cocoa, cinnamon, and sugar together. Drop cocoa mixture on cake mixture and mix to marbleize into white cake mixture. Take a fork to poke cocoa mixture into white mixture in several spots. Sprinkle nuts over the top of the cake. Bake in a 9x13 inch cake for 50-55 minutes. Make a thin icing from the confectioners' sugar to drizzle over the cake while it is still warm.
4 eggs
1 c. water
2/3 c. oil
2 small pkg. instant pistachio pudding
Confectioners' sugar
2 tsp. cocoa (I use Hershey's baking cocoa powder)
1 tsp. cinnamon
1/3 c. sugar
1/2 c. nuts (walnuts or pecans)
Mix white cake, eggs, water, oil, and pudding together. Beat with hand mixer for 10 minutes. In another bowl mix cocoa, cinnamon, and sugar together. Drop cocoa mixture on cake mixture and mix to marbleize into white cake mixture. Take a fork to poke cocoa mixture into white mixture in several spots. Sprinkle nuts over the top of the cake. Bake in a 9x13 inch cake for 50-55 minutes. Make a thin icing from the confectioners' sugar to drizzle over the cake while it is still warm.
CREAM CHEESE COOKIE CUPS
1 tube (18 oz) refrigerated chocolate chip cookie dough
4 oz cream cheese, softened
2 tbsp butter (land o' lakes stick)
1/2 tsp. vanilla extract
1 1/4 cups confectioners sugar
To make 12 cups; cut cookie dough in half before using and save other half for another use.
With floured hands, press about 1 tbsp of dough onto the bottom and up the sides of 12 miniature muffin cups. (I sprayed them lightly with Pam cooking spray) Bake at 350* for 8 - 10 minutes or until lightly browned.
Using the end of a wooden handled spoon, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire cookie rack to cool completely.
In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners sugar. Using an icing bag; pipe into cookie cups or spoon filling into cups using a small spoon. Store in refrigerator. Yield 1 dozen
Can use almond or peppermint extract in place of vanilla.
4 oz cream cheese, softened
2 tbsp butter (land o' lakes stick)
1/2 tsp. vanilla extract
1 1/4 cups confectioners sugar
To make 12 cups; cut cookie dough in half before using and save other half for another use.
With floured hands, press about 1 tbsp of dough onto the bottom and up the sides of 12 miniature muffin cups. (I sprayed them lightly with Pam cooking spray) Bake at 350* for 8 - 10 minutes or until lightly browned.
Using the end of a wooden handled spoon, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire cookie rack to cool completely.
In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners sugar. Using an icing bag; pipe into cookie cups or spoon filling into cups using a small spoon. Store in refrigerator. Yield 1 dozen
Can use almond or peppermint extract in place of vanilla.
Almond Sour Cream Pound Cake
1/2 pound (2 sticks) butter, plus more for pan
3 cups sugar 1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda 6 eggs 1/2 teaspoon orange extract 1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows
Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.
In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.
Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
3 cups sugar 1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda 6 eggs 1/2 teaspoon orange extract 1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows
Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.
In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.
Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
White Chocolate Peach Bread Pudding
12 pieces of sliced white bread
1 lb. frozen peaches, thawed & cut
1 cup heavy cream
2 cups milk
1/4 cup butter, cut up
2 oz. Baker’s white chocolate, chopped
3 eggs
1 1/2 cups sugar
1teaspoon almond extract
Preheat oven to 350 degrees. Tear bread into pieces in a large greased baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in the microwave until hot and butter melts. Stir in chopped white chocolate until melted and pour over bread and peaches. In a separate bowl, whisk together eggs, sugar and almond extract. Pour over bread mixture and gently stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce. (serves 8-10)
White Chocolate Sauce:
4 oz. Baker’s white chocolate, chopped
1/2 cup heavy cream
Heat cream in the microwave until boiling. Whisk in white chocolate until combined. Drizzle over bread pudding.
1 lb. frozen peaches, thawed & cut
1 cup heavy cream
2 cups milk
1/4 cup butter, cut up
2 oz. Baker’s white chocolate, chopped
3 eggs
1 1/2 cups sugar
1teaspoon almond extract
Preheat oven to 350 degrees. Tear bread into pieces in a large greased baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in the microwave until hot and butter melts. Stir in chopped white chocolate until melted and pour over bread and peaches. In a separate bowl, whisk together eggs, sugar and almond extract. Pour over bread mixture and gently stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce. (serves 8-10)
White Chocolate Sauce:
4 oz. Baker’s white chocolate, chopped
1/2 cup heavy cream
Heat cream in the microwave until boiling. Whisk in white chocolate until combined. Drizzle over bread pudding.
Slow Cooker Pulled Pork
3 lb boneless pork shoulder roast (well trimmed)
1 package McCormick slow cooker bbq pulled pork seasoning pouch
1/2 C ketchup
1/2 C firmly packed brown sugar (I used dark brown sugar)
1/3 C cider vinegar
Mix seasoning pouch with ketchup, sugar and vinegar, place roast in crock pot; pour mixture over roast and cover. Cook on low for 8 hours (or on high for 4 hours). Do not remove lid while cookSlow Cooker Pulled Porking.
When it's done shred the roast with 2 forks, stir to cover meat with gravy. Serve on rolls or buns.
* Substitute: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.
1 package McCormick slow cooker bbq pulled pork seasoning pouch
1/2 C ketchup
1/2 C firmly packed brown sugar (I used dark brown sugar)
1/3 C cider vinegar
Mix seasoning pouch with ketchup, sugar and vinegar, place roast in crock pot; pour mixture over roast and cover. Cook on low for 8 hours (or on high for 4 hours). Do not remove lid while cookSlow Cooker Pulled Porking.
When it's done shred the roast with 2 forks, stir to cover meat with gravy. Serve on rolls or buns.
* Substitute: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.
MELBA'S DELIGHT
1 1/4 Cup flour
1 Cup crushed pecans
1 3/4 stick oleo
8 oz cream cheese softened
1 1/4 Cup powdered sugar
1 Cup Cool Whip
3 Cups cold whole milk
3.4 oz box of instant vanilla pudding
3.4 oz box of pistachio pudding
Melt butter in 9"X13" baking dish then add flour & pecans, mix well and pat into bottom of dish; bake at 350* for 25 minutes. Cool completely.
Mix cream cheese, powdered sugar & cool whip together. After crust is cooled spread mixture on top of crust. Mix together 1 1/2 cups milk with vanilla pudding, then in another bowl mix 1 1/2 cups milk with pistachio pudding; then alternately fold puddings on top of cream cheese layer. Swirl to make a marbled look. Can add cool whip on top if desired.
1 Cup crushed pecans
1 3/4 stick oleo
8 oz cream cheese softened
1 1/4 Cup powdered sugar
1 Cup Cool Whip
3 Cups cold whole milk
3.4 oz box of instant vanilla pudding
3.4 oz box of pistachio pudding
Melt butter in 9"X13" baking dish then add flour & pecans, mix well and pat into bottom of dish; bake at 350* for 25 minutes. Cool completely.
Mix cream cheese, powdered sugar & cool whip together. After crust is cooled spread mixture on top of crust. Mix together 1 1/2 cups milk with vanilla pudding, then in another bowl mix 1 1/2 cups milk with pistachio pudding; then alternately fold puddings on top of cream cheese layer. Swirl to make a marbled look. Can add cool whip on top if desired.
PEACH COBBLER
1 Cup flour
3 TBSP baking powder
6 TBSP stick oleo
1 Cup sugar
2/3 Cup peach juice (from canned peaches)
1/3 Cup water
1 16 oz can sliced peaches
Melt butter in an 8"x8" baking dish in 350* oven. Combine flour, baking powder, sugar and then add peach juice & water. Mix well, pour on top of melted butter; then gently place sliced peaches on top of the batter. DO NOT STIR. The crust will bake up around the peaches. Bake at 350* for 60 minutes.
3 TBSP baking powder
6 TBSP stick oleo
1 Cup sugar
2/3 Cup peach juice (from canned peaches)
1/3 Cup water
1 16 oz can sliced peaches
Melt butter in an 8"x8" baking dish in 350* oven. Combine flour, baking powder, sugar and then add peach juice & water. Mix well, pour on top of melted butter; then gently place sliced peaches on top of the batter. DO NOT STIR. The crust will bake up around the peaches. Bake at 350* for 60 minutes.
Coconut Yummies
Stale white bread
sweetened condensed milk
coconut flakes
Slice white bread in half or in fourths and then freeze.
After bread is frozen and firm, dip in sweetened condensed milk and then roll in coconut flakes. place on a greased pan and bake at 350* until coconut is toasted on top.
sweetened condensed milk
coconut flakes
Slice white bread in half or in fourths and then freeze.
After bread is frozen and firm, dip in sweetened condensed milk and then roll in coconut flakes. place on a greased pan and bake at 350* until coconut is toasted on top.
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