2 cans cream of potato soup
1 or 2 cans Veg-All, drained
2 cups diced cooked chicken (2 breasts)
½ cup milk
½ tsp. Italian seasonings
black pepper to taste
2 ready made pie crusts, 9 inch (Pillsbury from fridge section)
combine first 6 ingredients
place one crust on bottom of pan
spoon in filling mix
cover with top crust, crimp edges to seal, slit top crust
bake at 375 degrees for 40 minutes, cool 10 minutes before serving
I got this recipe from a friend in my Bunko group; it's easy and soooo good!
Monday, May 17, 2010
Saturday, April 3, 2010
Creamy White Chip Orange Cookies
I have a nestle toll house recipe book, and I found this recipe. It was so delicious! Here are my tips. Use real butter, it makes them so good. Add the flour slowely so you do not add too much. I added the juice of half an orange for a more intense flavor.
2 1/4 cups all purpose flour
3/4 teasp baking soda
1/2 teasp salt
1 cup butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 to 3 teasp grated orange peel
2 cups white chocolate chips
juice form 1/2 an orange (optional)
Beat butter, and sugars together. Add egg, orange peel , juice and mix. Slowely incorporate dry ingredients. Bake in a 375 degree oven for 10 -12 minutes or until tops are just slightly browned. Try and avoid over baking.
Merilee
2 1/4 cups all purpose flour
3/4 teasp baking soda
1/2 teasp salt
1 cup butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 to 3 teasp grated orange peel
2 cups white chocolate chips
juice form 1/2 an orange (optional)
Beat butter, and sugars together. Add egg, orange peel , juice and mix. Slowely incorporate dry ingredients. Bake in a 375 degree oven for 10 -12 minutes or until tops are just slightly browned. Try and avoid over baking.
Merilee
Thursday, April 1, 2010
Marshmallow Fondant
1 16 oz bag name brand marshmallows (Do not buy off-brand!!!!)
1 2lb bag of powdered sugar
Lightly spray a bowl big enough for the entire bag of marshmallows with cooking spray. Pour the marshmallows in and microwave for 30 seconds at a time stirring after each interval until marshmallows are completed melted when stirred. Do not overcook. While the marshmallow are cooking tear off 2 pieces of Saran Wrap about 24" long each. Lay them on each other forming a "t". Spray the middle of the top piece with cooking spray then set aside. After marshmallows are completely melted begin sifting your powdered sugar into the melted marshmallows. it will not use the entire bag, only about 3/4 of it. Generously coat your hands with shortening to help prevent the marshmallows from sticking and dig in :) Knead the mixture with your hands until the marshmallows and powdered sugar are well incorporated into a dough. You will know you have enough powdered sugar when the dough is not sticky anymore as you knead it. When your fondant "dough" is not sticky put it in the middle of the prepared saran wrap. Wrap the top layer around the fondant then turn and wrap the bottom layer. This should ensure a nice air tight sealing around your fondant. Let sit for several hours or overnight before using.
One tip I'd add is do not put all of the powdered sugar in at once. I did, and my fondant was a bit too dry. Just knead it and keep adding sugar until it's no longer sticky. Check out the purse cake I made with this recipe!
1 2lb bag of powdered sugar
Lightly spray a bowl big enough for the entire bag of marshmallows with cooking spray. Pour the marshmallows in and microwave for 30 seconds at a time stirring after each interval until marshmallows are completed melted when stirred. Do not overcook. While the marshmallow are cooking tear off 2 pieces of Saran Wrap about 24" long each. Lay them on each other forming a "t". Spray the middle of the top piece with cooking spray then set aside. After marshmallows are completely melted begin sifting your powdered sugar into the melted marshmallows. it will not use the entire bag, only about 3/4 of it. Generously coat your hands with shortening to help prevent the marshmallows from sticking and dig in :) Knead the mixture with your hands until the marshmallows and powdered sugar are well incorporated into a dough. You will know you have enough powdered sugar when the dough is not sticky anymore as you knead it. When your fondant "dough" is not sticky put it in the middle of the prepared saran wrap. Wrap the top layer around the fondant then turn and wrap the bottom layer. This should ensure a nice air tight sealing around your fondant. Let sit for several hours or overnight before using.
Wednesday, March 31, 2010
Buttercream Frosting
1 cup crisco shortening (get crisco brand but not butter flavored, it will make it runny)
1 T meringue powder (in cake dec in crafts at Walmart or at Michaels or Joanns)
1/4 t salt
1/2 t butter extract
1 t clear vanilla extract
About 6 T water
Add all ingredients but only about half of the water into a mixing bowl and start mixing. Slowly add water to get the right consistency, you will have to adjust amount depending on humidity. If you have a kitchen aid mixer that is the best, turn it on and leave it once you've added the water. Sometimes I leave it for several minutes. It gets nice and fluffy from the meringue powder being reconstituted.
This recipe is from my friend Melissa, who sells her cakes and cupcakes with this amazing frosting. It's great as written, but it also has an optional secret ingredient that slightly changes the flavor, so if you are interested, give me a call and I'll tell you what it is.
Wednesday, September 30, 2009
soft ginger-apple cookies
I tried a new recipe last night. These are so good that not only do I have to share, but I even took a picture to post!
1 stick unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup unsweetened applesauce
1 large egg
1 1/2 t. ground ginger
1 t. baking soda
1/2 t. salt
2 3/4 cups flour
1/4 cup finely chopped crystallized ginger*
Apple Buttercream frosting
Slivered crystallized ginger for garnish
1. Heat oven to 350 degrees. Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in remaining ingredients, except flour and crystallized ginger, until blended (mixture will look curdled).
2. With mixer on low speed, add flour and beat just until blended; stir in crystallized ginger.
3. Drop by level tablespoonfuls 2 in. apart on ungreased cookie sheets. Bake 10-12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to wire rack to cool completely.
4. Spread a rounded teaspoon buttercream frosting on each cooled cookie. Sprinkle with slivered crystallized ginger. Refrigerate in an airtight container with wax paper between layers.
Apple Buttercream Frosting
3 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 T. apple juice
1/2 t. vanilla
Beat ingredients in medium bowl with electric mixer until smooth. Then beat on high speed 1 minute until fluffy.
*I bought the crystallized ginger. I chopped it up as finely as I could. And then, as I was about to stir it in to the cookie dough, I chickened out and decided not to add it. They have a soft, subtle ginger taste without it and I didn't want to ruin it! But now I want to try another batch with the crystallized ginger and taste these babies in full strength!
1 stick unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup unsweetened applesauce
1 large egg
1 1/2 t. ground ginger
1 t. baking soda
1/2 t. salt
2 3/4 cups flour
1/4 cup finely chopped crystallized ginger*
Apple Buttercream frosting
Slivered crystallized ginger for garnish
1. Heat oven to 350 degrees. Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in remaining ingredients, except flour and crystallized ginger, until blended (mixture will look curdled).
2. With mixer on low speed, add flour and beat just until blended; stir in crystallized ginger.
3. Drop by level tablespoonfuls 2 in. apart on ungreased cookie sheets. Bake 10-12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to wire rack to cool completely.
4. Spread a rounded teaspoon buttercream frosting on each cooled cookie. Sprinkle with slivered crystallized ginger. Refrigerate in an airtight container with wax paper between layers.
Apple Buttercream Frosting
3 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 T. apple juice
1/2 t. vanilla
Beat ingredients in medium bowl with electric mixer until smooth. Then beat on high speed 1 minute until fluffy.
*I bought the crystallized ginger. I chopped it up as finely as I could. And then, as I was about to stir it in to the cookie dough, I chickened out and decided not to add it. They have a soft, subtle ginger taste without it and I didn't want to ruin it! But now I want to try another batch with the crystallized ginger and taste these babies in full strength!
Monday, July 6, 2009
Pepperoni Pan Pizza
Makes two 9-inch pizzas serving 4 to 6
Dough
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast
1/2 teaspoon table salt
Topping
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
(America's Test Kitchen recipe)
This recipe is baked in cake pans with oil on the bottom, and that gives the crust a crispy, almost fried, texture on the bottom similar to Pizza Hut's pan pizza. I only put about 1 T oil on the bottom and I still get a great result. The best thing to cut the grease is to render your pepperoni before topping the pizza (see #4 above). It's the best idea ever!
Dough
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast
1/2 teaspoon table salt
Topping
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
(America's Test Kitchen recipe)
This recipe is baked in cake pans with oil on the bottom, and that gives the crust a crispy, almost fried, texture on the bottom similar to Pizza Hut's pan pizza. I only put about 1 T oil on the bottom and I still get a great result. The best thing to cut the grease is to render your pepperoni before topping the pizza (see #4 above). It's the best idea ever!
Saturday, June 6, 2009
Whole Wheat Waffles with Sweet Potato
My kids won't eat many cooked orange vegetables, so this is a sneaky way I get it into them. I put the sweet potato puree into pancake mix as well. For each cup of pancake mix I use, I stir in about 1/2 cup pureed sweet potatoes and add 1/2 t. cinnamon.
2 eggs
2 c. buttermilk or milk+2T white vinegar
1 c. whole wheat flour
1 c. white flour
2 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon, optional
1/3 c. butter, melted
1 c. sweet potato puree, optional
Heat waffle iron. Beat the eggs, and then add buttermilk, flours, baking powder, baking soda, salt, cinnamon, and melted butter and beat until smooth. Stir in sweet potato puree. This makes about 5 cups of batter, which on my small waffle iron makes about 16 waffles. I freeze them and then toast them in the toaster for my kids. Top with fresh fruit and it makes a pretty good breakfast. You can also vary the proportions of the whole wheat/white flour to get the taste you prefer. I love that this recipe contains no sugar, yet the sweet potato adds a bit of sweetness.
To make sweet potato puree, roast whole sweet potatoes at 400 degrees for 50-60 minutes. Scoop out the flesh and puree in a food processor or blender. Add water if necessary to get a smooth puree. Freeze in 1/2 cup portions and defrost in hot water for a few minutes before mixing into batter.
2 eggs
2 c. buttermilk or milk+2T white vinegar
1 c. whole wheat flour
1 c. white flour
2 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon, optional
1/3 c. butter, melted
1 c. sweet potato puree, optional
Heat waffle iron. Beat the eggs, and then add buttermilk, flours, baking powder, baking soda, salt, cinnamon, and melted butter and beat until smooth. Stir in sweet potato puree. This makes about 5 cups of batter, which on my small waffle iron makes about 16 waffles. I freeze them and then toast them in the toaster for my kids. Top with fresh fruit and it makes a pretty good breakfast. You can also vary the proportions of the whole wheat/white flour to get the taste you prefer. I love that this recipe contains no sugar, yet the sweet potato adds a bit of sweetness.
To make sweet potato puree, roast whole sweet potatoes at 400 degrees for 50-60 minutes. Scoop out the flesh and puree in a food processor or blender. Add water if necessary to get a smooth puree. Freeze in 1/2 cup portions and defrost in hot water for a few minutes before mixing into batter.
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