You will need a Pampered Chef large rectangle bar pan to create this recipe so that clean-up is a snap.
I use one package bone-in chicken thighs and one package chicken wings thawed. Sprinkle with Lawry's seasoning on both sides of each chicken piece. Don't over do it but make sure you cover the skin. Bake in a pre-heated 400 degree oven for one hour. I promise this chicken is to die for! Serve with your choice of sides.
Tuesday, October 12, 2010
Sunday, October 10, 2010
Lemon Bars
I just had to test the recipe from allrecipes.com for lemon bars. I squeezed four real lemons for the juice. This is fantastic and a very refreshing dessert!
Ingredients
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3.Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4.Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Ingredients
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3.Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4.Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Wednesday, August 25, 2010
Marinated Pork Medallions
My sister-n-law sent a recipe that she said I could share on my blog. It sounds so yummy! I can't wait to try it out.
Marinated Pork Medallions
1/2 cup packed brown sugr
1/2 cup Italian salad dressing
1/4 cup unsweetened pineapple juice
2 Tbsp.soy sauce
Pork tenderloin, cut in 3/4 slices.
In small bowl, combine the brown sugar,salad dressing, pineapple joice and soy sauce.
Pour 1/2 marinade into a large resealable plastic bag. Add the pork, seal bag and turn to coat.
Refrigerate overnight.
Next day: Drain Pork from marinate. (Now is where I changed from the recipe,they just baked or grilled the pork)
tomatoes
green pepper
onion.
Put pork on Bar-B-Que long sticks, alternating items, about 3 piece pork to each.
Grilled out until Pork done. Doesn't take long, and the other stuff doesn't fall off
Served with Corn on the cob.
Marinated Pork Medallions
1/2 cup packed brown sugr
1/2 cup Italian salad dressing
1/4 cup unsweetened pineapple juice
2 Tbsp.soy sauce
Pork tenderloin, cut in 3/4 slices.
In small bowl, combine the brown sugar,salad dressing, pineapple joice and soy sauce.
Pour 1/2 marinade into a large resealable plastic bag. Add the pork, seal bag and turn to coat.
Refrigerate overnight.
Next day: Drain Pork from marinate. (Now is where I changed from the recipe,they just baked or grilled the pork)
tomatoes
green pepper
onion.
Put pork on Bar-B-Que long sticks, alternating items, about 3 piece pork to each.
Grilled out until Pork done. Doesn't take long, and the other stuff doesn't fall off
Served with Corn on the cob.
Tuesday, July 13, 2010
Sauteed Kale
I had a 1/2 bag of leftover kale and couldn't decide what to do with it. I used the first half of it to make a delicious soup a few days ago. I ended up coming up with the following recipe and it turned out quite well.
1/2 bag pre-washed kale
2 cloves garlic (peeled and sliced)
1 can 14 oz chicken stock
salt
pepper
3 tablespoon olive oil
1 tablespoon red wine vinegar
Pre-heat oil in frying pan and saute garlic. Cook about 2 minutes. Add kale, stock, salt and pepper. Let simmer on high until liquid is almost evaporated. Takes about 5 minutes or so to cook. When done sprinkle the red wine vinegar over the kale and serve.
1/2 bag pre-washed kale
2 cloves garlic (peeled and sliced)
1 can 14 oz chicken stock
salt
pepper
3 tablespoon olive oil
1 tablespoon red wine vinegar
Pre-heat oil in frying pan and saute garlic. Cook about 2 minutes. Add kale, stock, salt and pepper. Let simmer on high until liquid is almost evaporated. Takes about 5 minutes or so to cook. When done sprinkle the red wine vinegar over the kale and serve.
Wednesday, April 21, 2010
Taco Ring
Most of you know that I am a consultant for The Pampered Chef. I just love cooking with stoneware. If you have never tried it before please contact me and I will be happy to send you a link to my website or a catalog.
Everyone loves Pampered Chef recipes and I get a lot of request for the Taco Ring recipe using the large round stone. I decided to share it with you here.
Taco Ring
¾ lb. ground beef cooked 1 packet taco seasoning
1 cup shredded cheddar cheese 2 TBSP water
2 – 8 oz. pkgs crescent roll dough (keep refrigerated until ready to use)
1 bell pepper
Shredded lettuce, chopped tomatoes, olives
1 cup salsa
Combine meat, cheese, taco seasoning, & water. Using a
round pizza pan layer the crescent triangles
in a circle with points in middle until you have a ring. Fill
middle of ring with meat mixture and fold over to close the ring.
Bake at 375 for 25 min or until brown. Cut top off pepper & fill with
salsa. Place in middle of ring & garnish with lettuce, tomatoes, &
olives. Serve with sour cream if desired.
Everyone loves Pampered Chef recipes and I get a lot of request for the Taco Ring recipe using the large round stone. I decided to share it with you here.
Taco Ring
¾ lb. ground beef cooked 1 packet taco seasoning
1 cup shredded cheddar cheese 2 TBSP water
2 – 8 oz. pkgs crescent roll dough (keep refrigerated until ready to use)
1 bell pepper
Shredded lettuce, chopped tomatoes, olives
1 cup salsa
Combine meat, cheese, taco seasoning, & water. Using a
round pizza pan layer the crescent triangles
in a circle with points in middle until you have a ring. Fill
middle of ring with meat mixture and fold over to close the ring.
Bake at 375 for 25 min or until brown. Cut top off pepper & fill with
salsa. Place in middle of ring & garnish with lettuce, tomatoes, &
olives. Serve with sour cream if desired.
Wednesday, April 7, 2010
Shepherd's Pie
Here is my recipe for Shepherd's Pie. My family does not like the version with canned or frozen corn in the mix so I leave it out and I cook corn on the cob as a side dish.
6-8 medium size potatoes; peeled and boiled until tender
Mash potatoes as desired. I use butter, salt, pepper, 1 tbsp. mayonaise, and milk.
Set aside.
Preheat oven to 350 degrees
1 lb ground beef
1 small sweet onion
1 tbsp of Worcestershire sauce
salt & pepper
Monterey Jack & Cheddar Cheese shredded
Cook ground beef and onion until done adding salt, pepper and Worcestershire sauce. Once cooked, drain beef and place in a baking dish spreading meat evenly on bottom. Spread mashed potatoes over the mix. Cover with desired amount of cheese making sure you cover all the potatoes. Bake for about 15 minutes or until cheese is melted and slightly browned. Serve with salad and corn.
6-8 medium size potatoes; peeled and boiled until tender
Mash potatoes as desired. I use butter, salt, pepper, 1 tbsp. mayonaise, and milk.
Set aside.
Preheat oven to 350 degrees
1 lb ground beef
1 small sweet onion
1 tbsp of Worcestershire sauce
salt & pepper
Monterey Jack & Cheddar Cheese shredded
Cook ground beef and onion until done adding salt, pepper and Worcestershire sauce. Once cooked, drain beef and place in a baking dish spreading meat evenly on bottom. Spread mashed potatoes over the mix. Cover with desired amount of cheese making sure you cover all the potatoes. Bake for about 15 minutes or until cheese is melted and slightly browned. Serve with salad and corn.
Friday, April 2, 2010
Coconut Cake
I made a homemade from scratch coconut cake the other day using all wholesome and organic ingredients. The only thing that isn't organic is the actual coconut that I purchased from Angel Flake. The rest of the cake is made with whole wheat unbleached flour, coconut milk, buttermilk, and organic sugar and eggs. The 7 minute frosting I made using organic sugar too. Being that the sugar and flour are organic and whole wheat the cake came out with a creamy look rather than the normal solid white you see for coconut cakes. That tells me there is a lot of bleach in the original white flour/sugar recipes.
My dear husband loved the taste of this cake. It isn't as sweet as a the normal white coconut cakes but is very moist and refreshing. Overall, it is an excellent coconut cake.
By the way, my hubby brought me home a spring bouquet a few weeks ago. You can see in one of the pictures in the background that my flowers are still holding out.
Enjoy your weekend and Happy Easter!
My dear husband loved the taste of this cake. It isn't as sweet as a the normal white coconut cakes but is very moist and refreshing. Overall, it is an excellent coconut cake.
By the way, my hubby brought me home a spring bouquet a few weeks ago. You can see in one of the pictures in the background that my flowers are still holding out.
Enjoy your weekend and Happy Easter!
Thursday, March 11, 2010
Sneak Peak Product Review
We ladies have so many things to do in our busy lives. Laundry, cooking, cleaning, taking care of kids, husbands, pets and even outside jobs. It leaves very little time to ourselves. Most of you know that I love paper crafts, cooking and spending time with my family and pets. I also like time saving inventions that allow me more time to do the things I love. I managed to fumble around the internet and found a great site called CSN Stores that offers so many wonderful products from cooking gadgets, teapots to kids bedding.
CSN Stores also has a site called cookware.com. They have a terrific selection of many useful kitchen gadges from small appliances to dinnerware. I am so excited that I get to review this cool Cuisinart Egg Cooker. It boils up to seven eggs from hard to soft consistency and poaches up to three. We eat a lot of eggs in my house as they provide great protein for a healthy diet. I can't wait to try boiling eggs and thinking what a great item to have for spring.
I highly suggest you check out CSN Stores for your shopping needs. They can save you time to do things that you like in life. You can even get free shipping on many items. Have a fun filled day and happy shopping!
CSN Stores also has a site called cookware.com. They have a terrific selection of many useful kitchen gadges from small appliances to dinnerware. I am so excited that I get to review this cool Cuisinart Egg Cooker. It boils up to seven eggs from hard to soft consistency and poaches up to three. We eat a lot of eggs in my house as they provide great protein for a healthy diet. I can't wait to try boiling eggs and thinking what a great item to have for spring.
I highly suggest you check out CSN Stores for your shopping needs. They can save you time to do things that you like in life. You can even get free shipping on many items. Have a fun filled day and happy shopping!
Wednesday, February 24, 2010
Quiche Pancetta with Spinach & Smoky Gouda
I experimented a little today and created the following Quiche dish. I wanted a quiche with a rich taste that incorporated spinach into the mixture. I wasn't sure how the following recipe would turn out but it was absolutely delicious! This recipe makes two deep dish quiches so remember to split the ingredients for both pie crusts. You can serve one and freeze the other for later if you like. Let me know if you try making this dish and if you liked it as much as I did.
Recipe as follows:
2 deep dish pie crust
8 eggs beaten
1/4 cup chopped onion
1/2 lb pancetta chopped
salt and pepper
16 oz of heavy cream
1/4 cup of milk
1 pkg frozen spinach, thawed and squeezed dry of juice
1/2 cup smoky gouda cheese sliced into slivers or thin cubes
Preheat oven to 375 degrees. Saute onion and pancetta in skillet until onions are cooked. Add spinach to warm and remove skillet from stove. Mix beaten eggs, cream, milk, salt and pepper in mixing bowl. Using whisk mix ingredients well. Layer the pancetta/onion/spinach mixture in the pie crusts. Place cheese over top of mixture covering it across. My cheese was sliced and then crumbled. Pour egg and milk mixture over the top and bake for 45 minutes until browned as in the picture below. Let pie set up 5 minutes before serving. Serve with fresh green salad or fruit. Enjoy!
Recipe as follows:
2 deep dish pie crust
8 eggs beaten
1/4 cup chopped onion
1/2 lb pancetta chopped
salt and pepper
16 oz of heavy cream
1/4 cup of milk
1 pkg frozen spinach, thawed and squeezed dry of juice
1/2 cup smoky gouda cheese sliced into slivers or thin cubes
Preheat oven to 375 degrees. Saute onion and pancetta in skillet until onions are cooked. Add spinach to warm and remove skillet from stove. Mix beaten eggs, cream, milk, salt and pepper in mixing bowl. Using whisk mix ingredients well. Layer the pancetta/onion/spinach mixture in the pie crusts. Place cheese over top of mixture covering it across. My cheese was sliced and then crumbled. Pour egg and milk mixture over the top and bake for 45 minutes until browned as in the picture below. Let pie set up 5 minutes before serving. Serve with fresh green salad or fruit. Enjoy!
Sunday, February 7, 2010
Lettuce - Cleaning & Keeping Tips
I love lettuce and several varieties of it too! My family and I love to make salads for dinner. Anything from taco, chicken, steak, to small dinner salads. Let's face it; salad is a staple in my house.
Salad is wonderful if you have the right ingredients and your favorite dressings to boot. Lettuce is readily available and so easy to clean. I always purchase a head of green leaf lettuce and iceburg so that I can mix them up. I also buy Romaine and darker leaf lettuces on occassion. It just depends on what I am making for the week.
I have tried the pre-washed bag salad mixes and single bag varieties but honestly I do not like them. To me the lettuce doesn't have much taste and it doesn't keep very long in the bags they come in. If I have to purchase these I try and use it all immediately.
I just finished washing and spinning my lettuce that will keep for a week. I have iceburg and green leaf pictured below. I wash with really cold water and remove the core on both varieties. I use a salad spinner to spin the iceburg. I spin several times and then lay a paper towel on my counter or chopping board. I place the lettuce on top of the towel and let dry. Drying the lettuce is the key to keeping it longer in your refrigerator. I allow mine to dry for an hour or so. I repeat the process with the green leaf lettuce and allow it to dry also.
Once dried I then place the lettuce in a green vegetable bag keeper (I use separate bags for each variety of lettuce). First, I place a clean dry white paper towel in the bottom of the bag. This allows any moisture to be absorbed. Then I place all the lettuce in the bag and place in my refrigerator in the veggie keeper section. I used to use the plastic lettuce keepers but I simply don't have room for those in my refrigerator and find the lettuce does not keep as well for me. Now you are ready to fix a delicious salad any day of the week! Hope you find my tips helpful.
What better compliment to a salad than a big, red tomato!
Salad is wonderful if you have the right ingredients and your favorite dressings to boot. Lettuce is readily available and so easy to clean. I always purchase a head of green leaf lettuce and iceburg so that I can mix them up. I also buy Romaine and darker leaf lettuces on occassion. It just depends on what I am making for the week.
I have tried the pre-washed bag salad mixes and single bag varieties but honestly I do not like them. To me the lettuce doesn't have much taste and it doesn't keep very long in the bags they come in. If I have to purchase these I try and use it all immediately.
I just finished washing and spinning my lettuce that will keep for a week. I have iceburg and green leaf pictured below. I wash with really cold water and remove the core on both varieties. I use a salad spinner to spin the iceburg. I spin several times and then lay a paper towel on my counter or chopping board. I place the lettuce on top of the towel and let dry. Drying the lettuce is the key to keeping it longer in your refrigerator. I allow mine to dry for an hour or so. I repeat the process with the green leaf lettuce and allow it to dry also.
Once dried I then place the lettuce in a green vegetable bag keeper (I use separate bags for each variety of lettuce). First, I place a clean dry white paper towel in the bottom of the bag. This allows any moisture to be absorbed. Then I place all the lettuce in the bag and place in my refrigerator in the veggie keeper section. I used to use the plastic lettuce keepers but I simply don't have room for those in my refrigerator and find the lettuce does not keep as well for me. Now you are ready to fix a delicious salad any day of the week! Hope you find my tips helpful.
What better compliment to a salad than a big, red tomato!
Tuesday, January 26, 2010
All American Hamburger
My hubby and I ride our motorcyle when we have a nice weekend day. Sometimes we stop and eat at places that are way off the beaten path. This past Saturday we managed a ride and stopped at a place that I don't even remember the name. Anyway, they had the best hamburgers I have ever ate! Doesn't this look delicious? I couldn't even finish it.
Wednesday, January 20, 2010
Basic White Bread
I pulled my Hitachi bread maker out the other day and decided to make a large loaf of bread. I used the recipe included in the recipe book from the manufacturer. It made a fantastic loaf of bread and is great plain or toasted!
Here's the recipe:
1 1/8 cups tap water
3 cups bread flour (I used King Arthur unbleached white bread flour)
1 tsp salt
2 tbsp sugar
1 1/2 tbsp dry milk (I used Carnation)
1 1/2 tbsp butter
1 1/2 tsp dry yeast (Bread Menu) or 2 tsp (Bread Rapid Menu)
Plug the machine in and let her bake!
Monday, January 11, 2010
A Cupcake Recipe Book Video
Isn't this recipe book just adorable? I decided to make a video so that you could see the entire book. It is for cupcakes and each recipe begins with a letter of the alphabet from A-Z. I participated in a swap on Split Coast Stampers last year and we swapped recipe cards. I chose to do two recipe cards so that I could give one book away to my daughter for her birthday. The other one I plan to keep for myself!
If you like this video and would like to see more leave me a comment. I am thinking about showing how to use the Bind It All for making this book.
I would love to hear your comments. Please forgive me if the video is a little rough around the edges. I am using my new camera and still need to figure out how to use my tripod so I am steadier.
Saturday, January 9, 2010
Hot Crab Dip
I apologize for not updating this blog. It has been awhile. I am going to strive to be better at it in 2010 and post some yummy recipes.
Since the weather is pretty chilly, I thought the following recipe would be appropriate for a great appetizer spread. It is quick to make and extremely tasty!
Hot Crab Dip
1 lb jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup green onions, minced (optional)
5 to 6 roasted garlic cloves or 2 cloves minced
3 tbsp Worcestershire sauce
2 tbsp fresh lemon or lime juice
1 tsp hot pepper sauce
1/2 tsp dry mustard
salt & pepper
Preheat oven to 325 degrees. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toasted bread.
Let me know what you think if you try it!
Since the weather is pretty chilly, I thought the following recipe would be appropriate for a great appetizer spread. It is quick to make and extremely tasty!
Hot Crab Dip
1 lb jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup green onions, minced (optional)
5 to 6 roasted garlic cloves or 2 cloves minced
3 tbsp Worcestershire sauce
2 tbsp fresh lemon or lime juice
1 tsp hot pepper sauce
1/2 tsp dry mustard
salt & pepper
Preheat oven to 325 degrees. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toasted bread.
Let me know what you think if you try it!
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