Tuesday, October 13, 2009

{Lemon Whip Dessert}

My new favorite dessert.

60 buttery round crackers, crushed
1/4 cup confectioners' sugar
1/2 cup melted butter
1 (6 ounce) can frozen lemonade concentrate
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

In a mixing bowl, combine the crushed crackers, confectioners sugar and melted butter. Press into the bottom of a 9x13 inch pan; reserve 1/3 cup for sprinkling on top.
Blend together the lemonade, sweetened condensed milk and whipped topping. Pour over crust and sprinkle with remaining crumb mixture. If desired, garnish with thinly sliced lemons.  Freeze until ready to serve.

Thursday, September 10, 2009

{my favorite chicken salad sandwiches}

2 cups boiled chicken, diced
1 cup sliced red grapes
1 cup chopped celery
3/4 cup salted cashews (optional)
1 cup mayo
2 tbsp Ranch dressing powder

Mix all ingredients until blended, but do not over mix. Chill

Makes 18 small croissants or 12 large croissants

Wednesday, September 9, 2009

{bbq pizza}

This past weekend we decided to make a last minute trip to Neil and Jill's house in Bakersfield. While we were there they taught us how to make bbq pizza and it was so good. I can't wait to make it at home.

You need:
A pizza stone (to grill it on)
Corn Meal (to keep it from sticking - flour burns)
Dough (You can buy it pre-made from Trader Joes or I use this recipe)
Toppings and Sauces of your choice.
Lite the BBQ and set to medium-high heat, place pizza stone in the center and close lid. Sprinkle some corn meal on a cookie sheet or cutting board. With flour roll out your dough to desired size and thickness and place on cornmeal covered cookie sheet. "Decorate" as you wish. Sprinkle a little more corn meal on the pizza stone. Carefully slide the pizza off the cookie sheet and onto the pizza stone. Close lid and cook. We usually leave ours on for about 8 minutes but every ones BBQ is a little different so just check it every few minutes to make sure its not burning or to see if it needs more time. Using a large spatula or pizza shovel remove from stone and put back on cookie sheet to cut and serve. Enjoy!
Favorite Pizza Flavors:
Letti - No sauce - just cut up fresh tomatoes thin and lay them down first, then layer with olives, artichoke hearts, fresh spinach, and mozzarella cheese.
Chase - Chicken, jalapeno, and mozzarella cheese.
Chloe and Kaidee - Ham, pineapple, sauce, and cheese.
Darian - sausage, bacon, pepperoni, sauce, and cheese.
Cole - everything

Saturday, March 7, 2009

{Pioneer Woman Garlic Cheese Bread}

1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.Cut loaf of bread in half, then each half into half again.Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.Repeat with remaining butter, garlic, and bread.Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.

{Pioneer Women Pasta}

I made this last night and it was so good and very easy. I can't wait to eat leftovers today.

2 tablespoons olive oil
2 pounds ground beef
1/2 large onion, diced
2 cloves garlic, minced
Salt to taste
Freshly ground black pepper to taste
1 generous teaspoon ground thyme
2 14-ounce cans whole tomatoes
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
1 1/2 to 2 pounds rigatoni

Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.Add ground beef and cook until brown. Drain most of excess fat.Add salt, pepper, and ground thyme. Stir to combine.Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.Uncover the pot and cook an additional 30 minutes.Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

Wednesday, February 25, 2009

{Taco Bowls}

1 1/2 lb lean ground beef
1 (15-oz.) can spicy chili beans, undrained
1 package taco seasoning mix
1/2 cup water
1 can refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Salsa, if desired

1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa.


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