Wednesday, November 19, 2014

Apple Pie

One unbaked 9" pie crust (coat pan with flour)
7 cups sliced baking apples (5-6 large apples) (honeycrisp apples)
1/2 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. lemon juice

Combine sugar, flour and cinnamon.  Pour over apples.  Coating apples well. Spoon into crust. Pour 2 Tbsp. lemon juice on top of apples.

Topping for 9" pie
1/2 cup sugar
1/2 cup flour
1/2 cup cold butter (1 stick)

Cut with a pastry blender or two forks until mixture is crumbly.

Pat the topping gently over the pie.  Put the pie on a cookie sheet.  Bake it at 400 degrees for 1 hour 15 minutes.

*recipe from Randy's client

Saturday, November 15, 2014

Strawberry jello pretzel salad

2 1/2 cup pretzels (crushed fine)
3 tbsp brown sugar
1 cup butter
1 pkg (6oz – this is the larger one) instant strawberry jello
1 16 oz container fresh strawberries, sliced
1  8 oz pkg cream cheese
1  cup sugar
1/2 tsp vanilla
1 cool whip (8 oz container)
*please note: for best results you must chill between steps. Allow 6-8 hours to complete the entire recipe.
First step, crushed pretzels! You can use any kind of pretzels, but make sure they have some salt on them. Begin by preheating your oven to 350. Then crush your pretzels. I used a ziploc bag  and rolling pin.

Combine pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13 pan. Bake at 350 degrees for 10 minutes. remove from the oven and allow to cool completely.
Once it is slightly cool I throw my crust in the refrigerator to allow it to get really cold. (anywhere from 30 minutes to an hour)
In the meantime, beat cream cheese, sugar, and vanilla until smooth.  Use a hand mixer for this. you don’t want lumps of cream cheese.  Blend in cool whip with a spatula.  Spread over cooled crust.  Make sure you spread this layer completely to the edges. You want to create a seal so your jello doesn’t leak through. Once this is done, put your pan back in the fridge to chill.
 Next, make your jello according to the package directions minus 1 cup of water.
Once your jello chilled to about the constancy of of jam or pudding (about an hour or two in the fridge) you’re ready!  Spoon your jello over cream cheese layer.  It's done.

Candied Yams (Sweet potato casserole)

6 large sweet potatoes
1 cup brown sugar
1 cup butter
1 tsp. cinnamon
½ bag of mini marshmallows

Peel your sweet potatoes and cut them into cubes. Boil your sweet potatoes until they are soft. Add the butter, cinnamon and brown sugar to the yams, and mash them until smooth. Put the mashed mixture into a casserole dish. Cover the sweet potatoes with the mini marshmallows and bake at 350 for 20 minutes or until the marshmallows are browned.

Tuesday, September 9, 2014

Best Brownies

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp. salt
1/4 tsp baking powder

3 Tbsp. butter, softened
3 Tbsp. unsweetened cocoa powder
1 Tbsp. honey
1 tsp. vanilla
1 cup confectioners sugar

Preheat oven to 350 degrees.  Grease and flour a 8-inch square pan.  In a large saucepan, melt 1/2 cup butter.  Remove from heat, and stir in sugar, eggs, and 1 tsp. vanilla.  Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.  Spread batter into prepared pan.  Bake in preheated oven for 25 to 30 minutes. Do not overcook.  Top with sifted confectioners sugar or frosting.

To make frosting:  Combine 3 Tbsp. softened butter, 3 Tbsp. cocoa, honey, 1 tsp. vanilla and 1 cup confectioners sugar.  Stir until smooth.  Frost brownies while they are still warm.

*  I prefer without frosting because I don't like them too sweet. 

Monday, April 21, 2014

Creamy Chicken Chili

1 pound boneless, skinless chicken breast cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2  (15-oz.) cans small white beans, rinsed and drained
1  (14-oz.) can chicken broth
2  (4-0z.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Big pinch of cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

In a large pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat to low and simmer uncovered 30 minutes.  Remove from heat.  Stir in sour cream and whipping cream.  Serve immediately.

Makes 7 servings.

Ritzy Chicken Strips

2 lbs. boneless, skinless chicken tenders
2 cups plain yogurt or sour cream
2 cups broken Ritz crackers
1 cup grated dry Parmesan cheese
1/4 cup parsley flakes
2 Tbsp. garlic powder
1 tsp. each salt and pepper
6-8 russet baking potatoes (opt.)

If desired, place 6-8 scrubbed potatoes in 425-degree oven to bake while preparing and baking chicken.

Dip chicken tenders in yogurt or sour cream and place in a greased 9x13 baking dish.  Place broken crackers in a ziplock bag.  Using a rolling pin or straight-sided drinking glass, roll over bag to crush crackers.  Add Parmesan cheese, spices, salt, and pepper to bag.  Shake bag to blend; spinkle over chicken.  Cover with foil.  Bake at 425 for 30 minutes.  Remove foil; cook an additional 10 minutes.  Serve with potatoes. 

If desired, heat 1 can cream of chicken soup with 1/2 coup can of milk over stove top until warm.  Serve over chicken.

Chicken Divan

1 10 3/4- oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. each salt and pepper
1 12-oz. bag frozen broccoli cuts
2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 cup soft bread crumbs
1/4 cup butter, melted

In  a 9x13 greased baking dish, combine soup, mayonnaise, lemon juice, salt, and pepper until will blended.  Fold in broccoli and chicken; sprinkle with cheese.  Combine brad crumbs and butter; sprinkle over top.  Bake at 350 degrees for 30 minutes or until cheese in hot and bubbly.

Tuesday, March 4, 2014

Buttermilk Pancakes with Buttermilk Syrup

1 1/4 cup buttermilk
1 Tablespoon sugar
1 egg

2 Tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour, sifted

Whisk all ingredients together until smooth. Preheat griddle to medium-high heat. Pour even amounts onto hot griddle and cook until sides begin to look dry. Flip over and lightly brown on other side. Butter pancakes and serve with buttermilk syrup!

1 cube butter
3/4 cup sugar
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda

In a saucepan over medium heat melt the butter, sugar, and buttermilk until it comes to a boil. Then remove from heat and add the vanilla and baking soda. Stir together and it should begin to foam up. Serve hot. This can also be refrigerated for up to 2 weeks.

Recipe from Scarlet

Monday, March 3, 2014

Lemon Bars

2 cups flour
1/2 cup powdered sugar
1 cup butter
4 eggs, at room temperature
1/3 cup fresh squeezed lemon juice (use 1/2 cup if you use bottled lemon juice)
2 cups sugar
1/4 cup flour
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. Combine crust ingredients in a bowl. Spray a 9x13 pan with cooking spray and then press crust mixture in the bottom. Bake for 20 minutes. Crust should become light brown in the middle and the edges a little darker brown. While the crust in baking combine all filling ingredients in the same bowl. Once the crust is done pour filling over warm crust and then place back in the oven for an additional 18 minutes. Take out of oven and garnish with powdered sugar and lemon zest. Let cool before cutting into them or else they will become a gooey mess!
Recipe by Scarlet

Monday, February 3, 2014

Peanut Butter Cookie Pie

1/2 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1 tbsp. vanilla extract
heaping 1/3 cup creamy peanut butter
1 cup all-purpose flour
pinch salt, optional and to taste
12 to 14 mini peanut butter cups
about 2/3 cup M&Ms (peanut or plain)

Preheat oven to 350 degrees.  Spray a 9-inch pie dish with floured cooking spray; set aside. 
In a large, microwave-safe bowl melt butter, about 1 minute.  Wait momentarily before adding the egg so you don't scramble it.  Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.  Add flour, salt, and stir until just combined; don't overmix.  Pour the dough into prepared pie dish, smoothing the top lightly with a spatula.  Evenly insert the peanut butter cups into the dough, pushing them down so the top is almost flush with the surface of the dough.  Evenly insert the M&Ms into the dough, pushing them down.
Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean.  If your pie has risen in the center, it will deflate as it cools.  Allow pie to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight because it gives the flavors a chance to marry and the pie to really set up fully..  Pie will keep airtight at room temperature for up to 1 week.

Best Lemonade Ever

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

1.  In a small saucepan, combine sugar and 1 cup water.  Bring to boil and stir to dissolve sugar.  Allow to cool to room temperature, then cover and refrigerate until chilled. 

2.  Remove seeds from lemon juice, but leave pulp.  In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Lemon Crinkle Cookies

1/2 cup butter, softened
1 cup sugar
1/2 tsp. vanilla extract
1 egg
1 tsp. lemon zest
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all- purpose flour
1/2 cup powdered sugar

Preheat oven to 350 degrees.  Cream butter and sugar together until light and fluffy.  Mix in vanilla, egg, lemon zest and juice.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Pour powdered sugar in a bowl.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.  Place on baking sheet and bake 7-10 minutes or until bottoms begin to barely brown an cookies look matte rather than shiny.  Remove from oven and cool about 3 minutes on cookie sheet before transferring to cooling rack.

Recipe from Marlene Street Sweets