Saturday, February 15, 2014
4-6 bell peppers
1 pound ground beef
1 can Manwich
thick sliced Cheddar cheese
1 med. yellow diced
Stand each bell pepper up and place knife by the stem and cut it in half , remove insides and set in glass 8x8 baking dish and set aside.
In a skillet sautee the diced onions and add the ground meat and brown and drain off the fat and stir in the manwich and simmer for about 10 min.
Fill eat bell pepper with meat mixture, almost to full but do not overfill.
Place bell peppers in oven at 350° for 40-45 minutes.
About 10 min. before peppers are done, top each with a slice of cheese. Remove from oven when cheese is melted.
Sunday, December 15, 2013
* noted, If you take this salad to a party make sure to put a little lemon juice on the apples to keep them from turning brown and cover with plastic wrap.
Lemon Poppyseed Dressing ingredients:
1/2 cup lemon juice
1/2 cup honey
1 Tbsp diced fresh onion
1 tsp dijon mustard
1 Tbsp poppy seeds
2/3 cup olive oil
Wisk together and put in a small bowl and place in the center of your wreath and serve.
Friday, December 13, 2013
1 box yellow cake mix
1 1/4 cup 7 up ( Sierra Mist works also)
3/4 cup vegetable oil ( I used melted coconut oil)
Combine all ingredients and mix well with mixer. Spray 2 (8 inch) cake pans and divide batter. Bake in preheated 350 degree oven for 35-40 minutes testing for doneness. Let cool and frost.
Pineapple Filling for 7-Up Cake
1 (20 ounce) can crushed pineapple, undrained
1 stick butter or margarine or 8 tablespoons or 1/2 cup
1 cup sugar
2 tablespoons all-purpose flour
1 1/2 cups coconut
Mix pineapple, butter, sugar, eggs and flour together. Cook on medium heat until thickens, stirring often. Remove and add coconut. Let cool and spread between cooled cake layers and on top. Keep cake refrigerated.
1- 16 oz Potato bread loaf
1 lb fully cooked ham, cubed ( I used Turkey ham)
1 1/2 cups shredded Swiss
For the custard:
6 large eggs
1 cups whole milk
1 1/2 cup low fat half & half
1 tsp. cinnamon
1 tsp salt
1/4-1/2 tsp black pepper
4 slices of stick butter
Butter the bottom and sides of a 9 x 13 inch baking dish. Slice the potato bread into 3/4 inch slices. Cut each slice through the middle then into bite size cubes.
Layer half of the cubes in the bottom of the baking dish. Arrange the cubed ham over the bread.
Sprinkle shredded Swiss cheese over the cubed ham layer, and arrange the top layer of bread cubes over the cheese.
Take the sliced butter and cut into little pieces and dot over the bread cubes.
In a medium mixing bowl, whisk together 1 cup of whole milk, 1 1/2 cups of low fat half & half, 6 large eggs, 1 tsp salt, 1/4 tsp black pepper and 1 teaspoon cinnamon Pour the custard evenly over the layers of bread cubes, ham and cheese.
Using a spoon, gently press the bread cubes into the custard, then cover tightly with plastic wrap. Place the dish into the refrigerator to chill overnight.
Preheat oven to 350 and remove plastic wrap , lightly cover with foil and bake for 30 min. then remove foil and drizzle strata with maple syrup and bake for another 20 min. Serve with maple syrup. serves 12
Monday, July 1, 2013
6 - 7 med. sized parsnips
1/4 cup olive oil
1/4 tsp. black pepper
1/4 tsp salt
3 tblsp. honey
Preheat the oven to 350 degrees. Peel and cut the parsnips into chunks. I tend to cut off the pointy end and then cut the stouter top into pieces roughly the same size so they roast evenly.
In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips and mix till coated. Spread on a baking sheet and bake for about 45 min. until they start turning a gold brown and are tender with a fork.
Saturday, June 1, 2013
Slow cooker recipe
Total Time: 12 Hours
1 brisket, 5 lbs., first cut
Salt and pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
1/2 tsp cumin
1/4 tsp cayenne pepper (use 1/2 tsp for more heat)
1 1/2 cups honey barbecue sauce
1/3 cup brown sugar
1/2 tbsp cornstarch
YOU WILL ALSO NEED
Large slow cooker, 6-7 quart capacity
Sprinkle brisket with salt and pepper. Mix the onion powder, garlic powder, smoked paprika, cumin, and cayenne pepper together in a small bowl. Dry rub both sides of the brisket with the seasoning mixture. Stir together the honey barbecue sauce and brown sugar. Pour half of the sauce into the bottom of your slow cooker. Place the seasoned brisket, fatty side up, into the slow cooker. Don't worry if it's a little big for the cooker, the brisket will shrink as it cooks. Cover the top o the brisket with the remaining sauce. Cover the slow cooker and set heat to low for 9 hours, or until fork tender. When the brisket is cooked, remove it carefully from the slow cooker and place it on a cutting board. Pour the sauce from the slow cooker into a large bowl and let it cool. Slice off the fat cap from the top of the brisket and discard. Flip the brisket over so the leaner side faces upward. You'll be able to see the direction of the meat grain better on this side. Slice the brisket against the grain, at a slight diagonal, creating thin slices of meat. Skim the fat that has risen to the top of the sauce in the large bowl. It will appear lighter in color than the sauce, like droplets of oil on the surface. Skim as much fat as you can. In a small bowl, stir together cornstarch and 1 tbsp of water till completely smooth. Pour the cornstarch mixture into the bowl of sauce and stir to combine. Pour half of the sauce back into the slow cooker. Layer the slices of brisket meat on top of the sauce. Pour the remaining sauce over the brisket. Turn slow cooker to high for about 1 hour, till the meat and sauce are heated through and the sauce begins to bubble and thicken. Keep on warm setting till ready to serve. Note: the longer you cook this brisket, the more it will take on the texture of shredded or "chipped" beef. If you'd like for the meat to retain its sliced shape, no need to return the meat to the slow cooker. You can reduce the sauce quickly in a saucepan on the stovetop, then pour it over the slices in a casserole dish before serving. The leftovers make great BBQ beef sandwiches.
Wednesday, May 1, 2013
- 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
- 1 3/4 cups all-purpose flour, plus more for pan
- 1 1/2 cups packed sweetened shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 2 large whole eggs
- 2 large egg whites
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup coconut milk
- 1 1/2 cups sifted confectioners' sugar
- 3 tablespoons milk
- Petal dust, in pink
- Preheat oven to 350 degrees. Butter and flour an 8-inch (6-cup) Bundt pan. In a food processor, pulse coconut, flour, baking powder, and salt until combined.
- In a mixing bowl, beat butter until creamy. Gradually add granulated sugar until mixture is light and fluffy, about 4 minutes. Add eggs, egg whites, and vanilla; continue beating until incorporated. Add the flour mixture in three alternating batches with the coconut milk, beating well after each addition.
- Pour batter into prepared pan. Bake until a cake tester inserted into middle of cake ring comes out clean, about 35 minutes. Transfer to a wire rack; let cool in pan, 30 minutes.
- Trim top of cake with a serrated knife to make a flat base. Run a small knife around edge to loosen; invert cake onto rack to cool completely.
- In a bowl, whisk confectioners' sugar and milk until smooth. In a separate bowl, toss remaining cup coconut with petal dust, adding just enough to reach the desired shade. Drizzle icing over top of cake; sprinkle with pink coconut.