YUM!
1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish
1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.
2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.
Potato Breakfast Casserole
1 qt. hot water
1 6-oz. pkg. hash brown potato mix
5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika
1. Pour water over hash brown mix; let stand 10 minutes. Drain well.
2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.
3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.
Yield: 6 servings.
1 6-oz. pkg. hash brown potato mix
5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika
1. Pour water over hash brown mix; let stand 10 minutes. Drain well.
2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.
3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.
Yield: 6 servings.
Baked Oatmeal Snack Bars
1/5 cups rolled oats
1/2 c. raisins
1 tsp. cinnamon
1-1/4 cups skim mile
1 egg
1 tsp. vanilla
1/4 c. brown sugar (optional)
Preheat oven to 350. Mix dry ingredients. Met wet ingredients. Pour wet into dry. Stir to combine. Pour into a 9x9 baking dish either coated in cooking spray or lined with parchment. Bake for 40 minutes. Cut into 9 squares.
Each bar is approximately 165 calores, 3 grams fiber and 5 grams protein. To double the recipe, use a 9x13 baking dish.
1/2 c. raisins
1 tsp. cinnamon
1-1/4 cups skim mile
1 egg
1 tsp. vanilla
1/4 c. brown sugar (optional)
Preheat oven to 350. Mix dry ingredients. Met wet ingredients. Pour wet into dry. Stir to combine. Pour into a 9x9 baking dish either coated in cooking spray or lined with parchment. Bake for 40 minutes. Cut into 9 squares.
Each bar is approximately 165 calores, 3 grams fiber and 5 grams protein. To double the recipe, use a 9x13 baking dish.
White Bean Dip
Blend in food processor:
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
Perfect Chocolate Cake
CAKE
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
Deep-Dish Cheesecake Coffee Cake
Breakfast or dessert? You decide...
3 cups Bisquick
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 8oz pkg. cream cheese, softened
2 large eggs
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 cup strawberry preserves
garnish: strawberries
1. Combine first 4 ingredients; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times. Pat dough evenly into bottom and up sides of an ungreased 9-inch square pan.
2. Combine cream cheese and next 3 ingredients in a mixing bowl; beat with an electric mixer until smooth. Pour batter into paan, and bake at 350 for 40 or 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.
3. Spread preserves over top; cut coffee cake into squares to serve. Garnish, if desired, and serve warm.
3 cups Bisquick
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 8oz pkg. cream cheese, softened
2 large eggs
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 cup strawberry preserves
garnish: strawberries
1. Combine first 4 ingredients; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times. Pat dough evenly into bottom and up sides of an ungreased 9-inch square pan.
2. Combine cream cheese and next 3 ingredients in a mixing bowl; beat with an electric mixer until smooth. Pour batter into paan, and bake at 350 for 40 or 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.
3. Spread preserves over top; cut coffee cake into squares to serve. Garnish, if desired, and serve warm.
Hot Cross Buns
Storebought buns will never be the same for us now.
4-4 1/2 cups flour
1 pkg. active dry yeast
1/4 c. warm water
1/8 tsp. sugar
3/4 cup milk
1/2 cup butter (1 stick)
1/3 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup finely snipped dried apricots
1/2 cup coarsely chopped raisins
1 egg white, beaten
1 Tbsp. water
Dried apricots cut into strips
In a large mixing bowl place 2 cups of the flour; set aside. In a small bowl combine the yeast, warm water, and 1/8 tsp. sugar. Stir until yeast is dissolved; set aside.
In a medium saucepan heat and stir the milk, butter, 1/3 cup sugar, and salt until warm (120-130F) and butter is almost melted. Add to flour mixture along with yeast mixture and eggs. Beat on high speed for 3 mins. Stir in snipped apricots, raisins, and as much of the remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft (not sticky) dough that is smooth and elastic (3-5 mins total). Shape dough in a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
Punch down dough. Turn out onto a floured surface. cover and let rest 10 mins. Grease two baking sheets; set aside. Divide dough into 20 portions; shape each into a smooth ball. Place balls 2 inches apart on prepared baking sheets. cover; let rise until nearly double (45-60 minutes).
Preheat oven to 375. Make a crisscross slash across top of each bun with a small sharp knife or scissors. In a small cup combine beaten egg white and water. Brush misture over buns. Bake for 12-15 mins or until golden brown, rotating baking sheets halfway through baking. Top with apricot strips. Serve warm.
Store remaining buns in an airtight container in the refrigerator up to 3 days.
4-4 1/2 cups flour
1 pkg. active dry yeast
1/4 c. warm water
1/8 tsp. sugar
3/4 cup milk
1/2 cup butter (1 stick)
1/3 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup finely snipped dried apricots
1/2 cup coarsely chopped raisins
1 egg white, beaten
1 Tbsp. water
Dried apricots cut into strips
In a large mixing bowl place 2 cups of the flour; set aside. In a small bowl combine the yeast, warm water, and 1/8 tsp. sugar. Stir until yeast is dissolved; set aside.
In a medium saucepan heat and stir the milk, butter, 1/3 cup sugar, and salt until warm (120-130F) and butter is almost melted. Add to flour mixture along with yeast mixture and eggs. Beat on high speed for 3 mins. Stir in snipped apricots, raisins, and as much of the remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft (not sticky) dough that is smooth and elastic (3-5 mins total). Shape dough in a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
Punch down dough. Turn out onto a floured surface. cover and let rest 10 mins. Grease two baking sheets; set aside. Divide dough into 20 portions; shape each into a smooth ball. Place balls 2 inches apart on prepared baking sheets. cover; let rise until nearly double (45-60 minutes).
Preheat oven to 375. Make a crisscross slash across top of each bun with a small sharp knife or scissors. In a small cup combine beaten egg white and water. Brush misture over buns. Bake for 12-15 mins or until golden brown, rotating baking sheets halfway through baking. Top with apricot strips. Serve warm.
Store remaining buns in an airtight container in the refrigerator up to 3 days.
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