This recipe is from my friend Sierra Prina. Best pie crust I have ever had.
1 teaspoon salt
1/2 cup sugar
3 cups flour
1 1/2 cup shortening
2 eggs
1 tablespoon cold water
1 tablespoon apple cider vinegar
Combine all dry ingredients and cut into shortening until crumbly. Make well, add remaining ingredients. Mix only until blended. Roll into balls and refrigerate until chilled through.
Roll and place in pie dish. Bake at 350 15 minutes or until edges start to turn brown.
Monday, December 5, 2016
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use liquid dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
Creamy White Chili
Ingredients
- 1 pound boneless skinless chicken breasts or tenders cooked and shredded
- 6-8 strips bacon cooked and crumbled
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon canola oil
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chilies
- 2 cups white corn, frozen or canned
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup (8 ounces) sour cream
- 1/2 cup heavy whipping cream
Directions
- In a saucepan, sauté the onion and garlic in oil.
- Put all ingredients in crock pot except the sour cream and whipping cream.
- Cook on high 2 hours or low 4 hours.
- Just before serving stir in sour cream and whipping cream. Heat
- Yield: 7 servings.
- Serve with grated cheese, sour cream, tortilla chips, guacamole, fresh salsa.
- I usually double this and it fills my 5 qt crock pot.
Saturday, December 3, 2016
Butternut Squash Soup
1 butternut squash, peeled, seeded and cubed
1 onion, chopped
1 large potato, peeled and cubed
4 cups chicken broth
1 8 oz cream cheese
Place squash, onion, potato and chicken broth in a crock-pot. Cook on low heat for 5 hours. Place cream cheese in crock-pot and blend everything with a hand blender or run everything through a blender. Warm and serve.
1 onion, chopped
1 large potato, peeled and cubed
4 cups chicken broth
1 8 oz cream cheese
Place squash, onion, potato and chicken broth in a crock-pot. Cook on low heat for 5 hours. Place cream cheese in crock-pot and blend everything with a hand blender or run everything through a blender. Warm and serve.
Sweet and Sour Chicken or Pork
2 pounds pork boneless top loin or 2 pounds chicken breasts for tenders
vegetable oil
1/2 cup flour
1/4 cup cornstarch
1/2 cup water
1/2 teaspoon salt
1 large egg
1 can pineapple tidbits in syrup, drained, syrup reserved.
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice
Cut meat into 3/4 inch pieces. Heat 1 inch oil in pan or use deep fryer.
Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir meat into batter until well coated.
Add meat pieces, one at a time into oil. Fry about 20 pieces at a time for about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels, keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, and garlic to boiling. Reduce heat. Cover and simmer about minutes.
Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
You can add the meat into the sauce and serve with rice, or put the meat on the rice and add the sauce
vegetable oil
1/2 cup flour
1/4 cup cornstarch
1/2 cup water
1/2 teaspoon salt
1 large egg
1 can pineapple tidbits in syrup, drained, syrup reserved.
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice
Cut meat into 3/4 inch pieces. Heat 1 inch oil in pan or use deep fryer.
Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir meat into batter until well coated.
Add meat pieces, one at a time into oil. Fry about 20 pieces at a time for about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels, keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, and garlic to boiling. Reduce heat. Cover and simmer about minutes.
Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
You can add the meat into the sauce and serve with rice, or put the meat on the rice and add the sauce
Party Cake
1 white cake mix
2 packages Danish Dessert-strawberry or raspberry
1-10 oz package frozen strawberries or raspberries-could use fresh fruit, 1 pound
1 8 oz cream cheese-softened
8 oz cool whip or whipped cream
Mix cake as directed. Place 1/2 in a 9x13 pan. Use left over batter for make cupcakes or double the recipe and make two cakes.
Mix Danish as directed. Cool and add fruit.
Mix softened cream cheese with powdered sugar. Add whipping cream. Spread over cooled cake and top with the danish dessert mixture. Refrigerate 4 hours.
2 packages Danish Dessert-strawberry or raspberry
1-10 oz package frozen strawberries or raspberries-could use fresh fruit, 1 pound
1 8 oz cream cheese-softened
8 oz cool whip or whipped cream
Mix cake as directed. Place 1/2 in a 9x13 pan. Use left over batter for make cupcakes or double the recipe and make two cakes.
Mix Danish as directed. Cool and add fruit.
Mix softened cream cheese with powdered sugar. Add whipping cream. Spread over cooled cake and top with the danish dessert mixture. Refrigerate 4 hours.
Special K Treats
1 cup Karo Syrup
1 cup sugar
1 cup peanut butter
6 cups Special K Cereal
6 oz chocolate chips
6 oz butterscotch chips
Boil Karo and sugar. Add peanut butter, mix well. Add cereal, mix well and spread into pan. Top with the chocolate and butterscotch chips. Place under broiler until chips are melted. Spread and cool.
1 cup sugar
1 cup peanut butter
6 cups Special K Cereal
6 oz chocolate chips
6 oz butterscotch chips
Boil Karo and sugar. Add peanut butter, mix well. Add cereal, mix well and spread into pan. Top with the chocolate and butterscotch chips. Place under broiler until chips are melted. Spread and cool.
Rice Krispie Treats
The secret to the best Rice Krispie Treats is keeping them chewy. I think I make the best Rice Krispie Treats around. Just ask Kelsee!!
1/4 cup butter
4 miniature marshmallows
5 1/2 cups rice krispie cereal
Melt butter in large pan. Add marshmallows. Cook on low until the marshmallows are melted. Stir in the rice krispies. Press into greased pan. Cut and enjoy!
1/4 cup butter
4 miniature marshmallows
5 1/2 cups rice krispie cereal
Melt butter in large pan. Add marshmallows. Cook on low until the marshmallows are melted. Stir in the rice krispies. Press into greased pan. Cut and enjoy!
Poppy Seed Bread
Makes 2 loaves
3 cups flour
2 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 1/8 cup oil
1 1/2 tablespoon poppy seeds
1 1/2 teaspoons vanilla
Mix all together. Grease and flour 2 loaf pans. Bake at 350 for 1 hour. When loaves are slightly cooled pour glaze on top.
Glaze
3/4 cup sugar
1/4 cup orange juice concentrate
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter extract
3 cups flour
2 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 1/8 cup oil
1 1/2 tablespoon poppy seeds
1 1/2 teaspoons vanilla
Mix all together. Grease and flour 2 loaf pans. Bake at 350 for 1 hour. When loaves are slightly cooled pour glaze on top.
Glaze
3/4 cup sugar
1/4 cup orange juice concentrate
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter extract
Coconut Bread
Makes 2 loaves
4 eggs
2 cups sugar
1 cup oil
2 teaspoons coconut extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup coconut
Combine all together. Grease bottom of pans. Bake at 325 for 1 hour
Glaze
1 cup sugar
1/2 cup water
2 teaspoons butter
1 teaspoon coconut extract
Boil for 5 minutes. Pour 1/2 over each hot loaf. I like to poke holes with a fork all over the top of the loaf so the glaze gets inside. Leave until cool.
4 eggs
2 cups sugar
1 cup oil
2 teaspoons coconut extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup coconut
Combine all together. Grease bottom of pans. Bake at 325 for 1 hour
Glaze
1 cup sugar
1/2 cup water
2 teaspoons butter
1 teaspoon coconut extract
Boil for 5 minutes. Pour 1/2 over each hot loaf. I like to poke holes with a fork all over the top of the loaf so the glaze gets inside. Leave until cool.
Peanut Butter Bars
2 1/2 cups brown sugar
1 1/2 cups butter
1 1/2 cups sugar
6 eggs
2 1/2 cups flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
4 1/2 cups oats (quick work best)
1 teaspoon vanilla
Cream butter and sugars together. Add eggs and vanilla. Mix in all dry ingredients. Spread on a greased 18 x 26 pan. Bake at 375 for 10 minutes. Spread peanut butter on warm bars. After cool frost with chocolate frosting.
Frosting
1/4 Cup Butter-softened
4 Cups Powdered Sugar
2-4 Tablespoons Milk
1/4 cup cocoa
Mix all together adding 1 tablespoon at a time of the milk.
1 1/2 cups butter
1 1/2 cups sugar
6 eggs
2 1/2 cups flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
4 1/2 cups oats (quick work best)
1 teaspoon vanilla
Cream butter and sugars together. Add eggs and vanilla. Mix in all dry ingredients. Spread on a greased 18 x 26 pan. Bake at 375 for 10 minutes. Spread peanut butter on warm bars. After cool frost with chocolate frosting.
Frosting
1/4 Cup Butter-softened
4 Cups Powdered Sugar
2-4 Tablespoons Milk
1/4 cup cocoa
Mix all together adding 1 tablespoon at a time of the milk.
Fresh Peach Delight
1 Graham cracker or shortbread crust, pre-made.
Make crust:
1 1/2 cup crushed graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter
Mix together and press into pie pan
Filling
1/2 cup milk
16 large marshmallows or 2 cups miniature marshmallows
1 8oz whipping cream, whipped
1 tablespoon vanilla
1 1/2 cups sliced fresh peaches
Melt marshmallows and milk in double boiler. Cool and add whipped cream and vanilla. Stir slightly and add peaches.
Pour into pie shell. Refrigerate several hours.
Make crust:
1 1/2 cup crushed graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter
Mix together and press into pie pan
Filling
1/2 cup milk
16 large marshmallows or 2 cups miniature marshmallows
1 8oz whipping cream, whipped
1 tablespoon vanilla
1 1/2 cups sliced fresh peaches
Melt marshmallows and milk in double boiler. Cool and add whipped cream and vanilla. Stir slightly and add peaches.
Pour into pie shell. Refrigerate several hours.
Ice Cream Delight
This such a yummy treat and I haven't made it for awhile. I better get that done! I know Chad always would request this.
1- 1/2 gallon vanilla ice cream, softened
1- 1/2 gallon pineapple sherbet, softened
1 10 oz frozen raspberries
Soften ice cream and sherbet and place in large bowl. Mix well and add raspberries. Refreeze.
1- 1/2 gallon vanilla ice cream, softened
1- 1/2 gallon pineapple sherbet, softened
1 10 oz frozen raspberries
Soften ice cream and sherbet and place in large bowl. Mix well and add raspberries. Refreeze.
Pudding in a Cloud
My mom made this pudding when I was young. It was always a favorite. It is heavenly!
2 cups milk
3/4 c sugar
2 tablespoons cornstarch
2 tablespoons flour
2 tablespoons cocoa
1 teaspoon vanilla
I make this in the microwave. My mother made it in a double boiler but it takes longer. It works great in the microwave.
Heat milk to scalding. Bubbles will appear around the edges. Add dry ingredients and wisk together. Cook for 5-8 minutes. Check every minute and stir thoroughly. When thick, add vanilla and eat immediately. Serve with ice cream or half and half cream.
2 cups milk
3/4 c sugar
2 tablespoons cornstarch
2 tablespoons flour
2 tablespoons cocoa
1 teaspoon vanilla
I make this in the microwave. My mother made it in a double boiler but it takes longer. It works great in the microwave.
Heat milk to scalding. Bubbles will appear around the edges. Add dry ingredients and wisk together. Cook for 5-8 minutes. Check every minute and stir thoroughly. When thick, add vanilla and eat immediately. Serve with ice cream or half and half cream.
Cami's Rice Pudding
2 eggs
2 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 cups cooked rice
Mix all together. Place in glass baking dish. Sprinkle nutmeg on top. Cover and bake in pan with 1" of water.
Serve hot with cream and cinnamon.
Chocolate Marshmallow Cookies
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cocoa
Sift these all together
1/2 cup soft butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
optional 1/2 cup chopped walnuts
large marshmallows, cut in half
Cream butter and sugar. Add egg, vanilla, and milk. Mix in dry ingredients and nuts if using them.
Drop by spoonfuls on to baking sheet 2 inches apart. Bake at for 8 minutes. Place 1/2 marshmallow, cut side down, on each cookie and bake 2 more minutes. Place on rack to cool. Frost when completely cool.
Chocolate Frosting
1/4 Cup Butter-softened
4 Cups Powdered Sugar
2-4 Tablespoons Milk
1/4 cup cocoa
Mix all together adding 1 tablespoon at a time of the milk.
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cocoa
Sift these all together
1/2 cup soft butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
optional 1/2 cup chopped walnuts
large marshmallows, cut in half
Cream butter and sugar. Add egg, vanilla, and milk. Mix in dry ingredients and nuts if using them.
Drop by spoonfuls on to baking sheet 2 inches apart. Bake at for 8 minutes. Place 1/2 marshmallow, cut side down, on each cookie and bake 2 more minutes. Place on rack to cool. Frost when completely cool.
Chocolate Frosting
1/4 Cup Butter-softened
4 Cups Powdered Sugar
2-4 Tablespoons Milk
1/4 cup cocoa
Mix all together adding 1 tablespoon at a time of the milk.
Cream Cheese Frosting
Ingredients:
2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract
Instructions:
Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).
Our Best Bites
2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract
Instructions:
Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).
Our Best Bites
Subscribe to:
Posts (Atom)