HarrisFoodFiles

Chocolate Chocolate Chip Cake

2011-02-25T00:03:00.002-05:00

1 yellow or chocolate cake mix
1 small box instant chocolate fudge pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
4 eggs one at a time
1 tsp vanilla
1 cup sour cream
1 cup chocolate chips

Stir all ingredients by hand. Grease and flour pans.
Bake 350 degrees till toothpick in center comes out clean.

Frosting
2 cups powdered sugar
1/4 cup melted butter
2 squares unsweetened chocolate melted
1 tsp vanilla
2-3 Tbsp. cream

Cream butter and 1/4 cup powdered sugar. Add melted chocolate. Add remaining powdered sugar, vanilla and cream to desired consistency.

Coconut Pecan Yams

2011-01-16T01:06:00.000-05:00

3 cup cooked mashed yams
1 cup sugar
1/2 cupmilk
1/3 cup butter
2 eggs beaten
1 tsp vanilla
Mix well and put in a baking dish

1 cup flaked counut
1 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans
Mix and sprinkle on top of yams mix

bake @ 375 til golden brown about 45 min (i dont think we did them that long)

The Ultimate Carrot Cake (& I know Carrot Cakes!)

2011-01-12T19:05:00.005-05:00

2 cups flour

1 cup sugar

1 cup brown sugar

2 tsp baking soda

2 tsp baking powder

3+ tsp cinnamon (more if you love cinnamon!)

1 cup pecans

1 cup coconut

1 ½ c oil

4 eggs

2 ½ c carrots mixed in blender with enough water into a thick soup consistency

1 8 oz can crushed pineapple

Add 1/2 or up to 1 cup raisins (optional) after batter is in baking pan. Tap them so they settle.

Use angel food pan (nice presentation and easy to cut) or regular cake well greased and powdered.

Bake at 350 to 375 until done. Test with toothpick.

Frosting

8 oz cream cheese

½ lb butter

1 lb confectioners sugar

2 Tbsp vanilla

Let cheese and butter soften to room temp

Mix all together.

YUM

Chris the Caterer’s Yummy Macaroons

2010-10-06T20:52:00.003-04:00

2 14 oz bags coconut

1 can sweetened condensed milk

1 Tbsp vanilla

2 Tbsp heavy whipping cream

1 big spoonful sour cream or peanut butter

Chop coconut in food processor until fine

Add all ingredients into food processor mixer and mix until combined.

Chill for a couple hours in the refrigerator

Roll into balls by hand, firmly pressed

Lightly grease pan or use wax paper.

Preheat oven to 325

Cook for 10 minutes then turn and cook for another 10 minutes more until slight brown on top.

Let cool on sheet pan for 5-10 minutes

Move to rack and cool

Dip ½ cookie into milk chocolate.

Best Big, Fat, Chewy Chocolate Chip Cookie

2010-07-25T19:21:00.002-04:00

This is the one you want! The ultimate Chocolate Chip Cookie Recipe!

Original Recipe Yield 1 1/2 dozen

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions

Refrigerate the dough an hour or so before cooking to re-set the butter, then let them cool to room temperature.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

White Chicken Chili

2009-11-07T22:22:00.002-05:00

1 large onion, chopped

1 large garlic clove, minced

1 stick butter

¼ c. flour

¾ c. chicken broth

2 c. milk

2 15-ounce cans white beans

1 tsp. Tabasco sauce

2 tsp. chili powder

2 tsp. cumin

2 4-ounce cans fire-roasted diced green chiles

4-5 chicken breasts, cooked & shredded

2 c. Monterey jack cheese, grated

Toppings: chopped cilantro, sour cream, Monterey jack cheese

Cook onions, garlic and 2 tbs. butter until softened but not browned.

In large pot, heat remaining butter and flour. Whisk together but do not brown.

Stir in onion/garlic mixture. Gradually stir in broth and milk. Bring to a boil, then simmer, stirring until thick and bubbling. Stir in remaining ingredients and simmer for 20 minutes, stirring occasionally. Add seasonings (Tabasco sauce, chili powder, salt, etc.) to taste.

Cafe Rio Sweet Pork Burritos with Cilantro Rice

2009-09-29T19:06:00.002-04:00

Cafe Rio Sweet Pork
3-5 lb, pork loin or pork roast
1 1/2 cans of Coca Cola (I'm so embarrassed
1 cup of sugar (yikes!)
7 oz. can of chipotle peppers in adobo sauce
2 t. dry ground mustard
2 t. ground cumin
2 t. minced garlic
1/2 cup brown sugar

Place can of chilies in a bowl and cover with coke. Once the chillies are no longer coated with adobo sauce, remove them and throw away. If you prefer HOT, leave a few chilies in. Combine all ingredients (except pork) in a blender and mix. Place pork roast in crock pot and pour sauce over the top. Cook on high 4-6 hours or low 7-9 hours. Carefully turn roast over halfway through cooking. Remove pork and shred, then throw back in an mix with juice. Use a slotted spoon to remove.

Cafe Rio Cilantro-Lime Rice
1 c. long grain rice
2 c. water
2 chicken bouillon cubes
1 t. butter
2 cloves of garlic, minced
1 t. lime zest
2 T lime juice
2 t. sugar
3 T fresh cilantro

In a saucepan combine rice, water, bouillon, butter, garlic and lime zest. Bring to a boil, cover and simmer 15-20 minutes, or until rice is tender and water is absorbed. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over rice.

Serve along with warmed Flour Tortillas, combining rice, pork plus other favorites i.e. sliced avocados, cheese, black beans, shredded lettuce, etc.

The following dressing is a tasty addition to the above burrito or can be the dressing for a mixed green salad to accompany the meal.

Creamy Lime-Cilantro Dressing
Makes a great southwestern salad by mixing greens with any or all of the following: grilled chicken/avocado/tomatoes/corn/black beans/red bell peppers.)

1 packet buttermilk Ranch dressing mix
1C mayo
1/2 C buttermilk or milk (we used 1 full cup this last time and it was a bit too runny)
juice of 1 lime
2 cloves garlic, roughly chopped
1/2 bunch roughly chopped cilantro
2 tomatillos
hot sauce or red pepper flakes to taste

Put everything in the blender and let it rip! Make it several hours ahead of time to allow it to thicken. If you want to cut corners, use 1 cup of bottled Ranch dressing in place of the mix, mayo and milk, and halve the rest of the ingredients (or use 2 cups and keep the rest the same). Or you can use 1/4 cup salsa verde in place of the tomatillos.

Levain Bakery Copycat Dark Chocolate Peanut butter Chip Cookies (Todd's Favorite)

2009-03-09T22:22:00.004-04:00

Ingredients

* 2 sticks cold and cubed unsalted butter
* 1 1/4 cup granulated sugar
* 2 eggs
* ***1/4 to 1/2 cup good quality dark cocoa powder
* 2 1/4 to 1/2 cups all-purpose flour- Spoon and Sweep method
* 1/4 tsp salt
* 1 teaspoon baking powder
* 1 cup semi-sweet chocolate chips
* 2 cups peanut butter chips

Directions
Preheat oven to 375 degrees.

1. In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder.

2. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each, and place each on sheet pan lined with parchment paper. Bake in the preheated oven 18 minutes depending on how gooey and raw’ish you like the middle, taking care not to overbake. Let cool on a rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

** Note - The Levain Bakery uses 6 oz of cookie dough per cookie. As mentioned above, If you want 12 cookies out of the above recipes, a little over 4 oz per cookie (4.1 to 4.2 oz. Use a kitchen scale) will get you that. If you want to use 6 oz of cookie dough per cookie, you’ll probably get only 6-8 cookies. However, a little over 4 oz makes a cookie just as thick and huge, so you don’t even notice the difference.

*** Note - Regarding the Dark Chocolate Peanut Butter cookies. If you don't use Dutch-process cocoa you can use basic, natural unsweetened cocoa (like Hershey’s in the brown can), add 1/4 heaping tsp baking soda when using regular baking cocoa) to the dry ingredients.

Levain Bakery Copycat Chocolate Chip Walnut Cookies

2009-03-08T19:59:00.006-04:00

Yields 1 dozen huge cookies just like the bakery in NYC who won the best cookie award.

Ingredients

2 sticks ‘cold and cubed’ unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar - not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.
2 eggs
3 1/2 cups all purpose flour - Spoon and Sweep method. (this means no pre-sifting and leveling off the top of your measuring cup with a knife. Feel the dough, it should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands.
3/4 teaspoon salt
3/4-1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like like pecans or macadamias)

Directions
Preheat oven to 375 degrees.

1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.

2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each.. They are huge and heavy!

4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 18 minutes depending on how gooey and raw’ish you like the middles, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

Note: there is no vanilla used in this receipe, to be authentic to the real thing.

Easy but Oh So Delicious Berry Cobbler

2009-01-25T18:52:00.000-05:00

1 pkg fresh blackberries from Costco. (large pack clear container in Produce)
1/3 cup flour
1/3 cup sugar
1/3 cube butter
1/3 tsp cinnamon
sprinkle of salt

Wash berries and put in small casserole
Using food processor mix remaining ingredients till crumbly
Sprinkle over berries and bake at 350 degrees for 1 hour
Serve warm with ice cream or cream
Recipe may be doubled

The Ultimate Pie Crust Recipe

2008-11-30T23:05:00.005-05:00

Some important rules to follow for this great recipe for flaky, great tasting crust:

1. Keep ingredients well chilled. It will help prevent the butter from mixing uniformly with the flour, so that pockets can form among the flour particles. (translation: flaky crust!)

2. Use a combination of pastry flour and all-purpose flour. Different flours have different amounts of protein (a.k.a. gluten), which forms strands which form layers, which form flakes.

3. Once the butter gets down to pea-sized pieces, use the heel of your hand to smear them into streaks as you mix the dough.

1 3/4 cups pastry flour
1 cup all-purpose flour
1 Tbsp. sugar
1 tsp. sea salt
1 cup (2 sticks unsalted butter, very cold, cut into 1/2 inch pieces
1/2 cup ice-cold water (approx) divided

In the bowl of a food processor fitted with a steel blade, pulse together flours, sugar and salt. Add butter and pulse 2-3 times. Add most of the water and pulse 2-3 times or until butter is in pea-sized pieces. Grab a handful of the dough; if it sticks together turn the dough out onto a lightly floured work surface. If it doesn't stick together, add a bit more water, pulse 2-3 times and test it again.

Grab the dough with both hands and push it into a ball (it may not hold very well? Using the heel of your hand, smear butter into streaks by pushing butter pieces away from you. Do this of a minute or so until the dough is mostly cohesive; it may still be a little crumbly. Divide the dough into 2 balls and wrap them in plastic. Refrigerate 30 minutes before baking (or you may freeze them up to 3 months).

Yield 2 piecrusts

Fresh Fruit Pies

2008-07-19T21:55:00.003-04:00

INGREDIENTS

1 (3 ounce) package jello, same flavor as fruit

4 Tablespoons cornstarch

1 cup white sugar

1 cup water

1 cup fresh fruit

1 quart fresh fruit (place in pie crust)

1 9" prepared shortbread crust

DIRECTIONS

In a saucepan combine jello, cornstarch, sugar, 1 cup diced fruit and water. Cook over medium heat, stirring frequently until boiling. Let cool about 5 minutes.

Place fuit (sliced if necessary) into pie crust. Pour mixture gently over fruit. Chill at least 1 hour uncovered, then cover and store until serving.

Heavenly Rolls

2008-07-11T00:39:00.002-04:00

Sweet Dough Standard Method

Sift together the following ingredients and let rise 1 hour:

2 cups luke warm milk

1/2 cup sugar

2 Tbsp. yeast

3 cups flour

Add:

2 eggs

1 tsp. salt

2 cups flour

2 Tbsp. butter

Knead well for 10 minutes and let rise 1 more hour. Roll out dough about 3/8 inch thick into rectangle shape. Cut rolls with circular cutter and fold in half on cookie sheet to bake. Let rise till double and bake at 375 degrees for 15 minutes or until golden brown.

For Cinnamon Rolls

After rolling into rectangle shape, spread evenly with butter and desired sugar and cinnamon. Roll into jelly roll and cut in 1 inch sections with knife, thread or floss. Set in pan to rise 1 hour and 15 min. at 375 degrees.

Sweet Dough Bread Machine

Place the following ingredients in bread pan and set on dough setting:

1 cup room temp. milk

1 egg

1 Tbsp butter

3 cups flour

1/3 cup sugar

2/3 tsp salt

1 Tbsp. yeast

1 Tbsp. dough enhancer

Follow directions for rolling out and baking after dough cycle is completed.

Glaze

Mix to a thin consistency:

Powdered sugar

Milk

Melted Butter

Vanilla Flavor

Snickerdoodles

2008-07-11T00:32:00.003-04:00

Ingredients

1 1/2 cups sugar

1/2 cup butter

1/2 cup shortening

2 eggs

2 3/4 cups all purpose flour

2 tsp cream of tartar

1 tsp. baking soda

1/4 tsp salt

1/4 cup sugar

2 tsp ground cinnamon

Directions

1. Heat oven to 400 degrees.

2. Mix sugar, butter, shortening, eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and 2 tsp. ground cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8-10 min. or until set. Remove from cookie sheet to wire rack.

Leanne's Buttermilk Cornbread

2008-07-11T00:26:00.002-04:00

Ingredients

1/4 pound butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 tsp. baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 tsp salt.

Directions

1. Preheat oven to 375 degrees. Grease 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake 30-40 minutes or until a toothpick inserted in the center comes out clean.

SPUDNUTS

2008-04-06T21:00:00.001-04:00

2 cups mashed potatoes
1 cup water (Slightly Warm)
3/4 cup butter
2 tsp. salt
3 cups milk (Slightly Warm)
2 cups sugar
2 Tbsp. yeast
5 eggs
1 tsp lemon juice
13 cup flour
1 tsp nutmeg

Dissolve yeast in warm water
Mix all ingredients to soft dough
Let rise 2 hours
Roll out and cut
Let rise 2 hours
Fry in 360 degree oil

Note: This makes a huge batch. You may want to half it. Also you can cut down the rise time but placing dough in a slightly warm oven.
Glaze with powdered sugar mixed with milk and vanilla till smooth and runny.

Black Bean Salad

2007-09-11T22:07:00.001-04:00

2 cans black beans rinsed and drained
3 cans corn
1 red onion diced (or green onion)
1 red pepper diced
1 med zucchini diced
1 small can sliced olives
2 ripe avocados diced

Dressing
1/2 c olive oil
1/2 bunch cilantro chopped
1 Tbsp sugar
Juice from 6 limes
Fresh ground pepper

Blend in Blender and pour over salad to marinate

Pumpkin Pudding Cake

2007-07-24T22:07:00.002-04:00

6 eggs slightly beaten .
1 large can pumpkin
1 ½ c. sugar
1 can evaporated milk .
1 tsp. salt
2 stp. Cinnamon
1 tsp. ginger
½ tsp. cloves

1 cube butter
1 egg
1 yellow cake mix
Nuts (optional)

Mix all but last 4 ingredients till smooth. Pour into 9 x 13 inch pan.

Cut butter into cake mix with pastry blender and add egg . Add chopped nuts if desired. Crumble on top of custard mixture in pan. Bake 350 degrees for 1 hour. Serve warm or chilled with whipped cream.

SALSA

2007-07-24T22:07:00.001-04:00

14 cups pureed Tomatoes
3 lg Onions chopped
1 green Pepper chopped
1 ½ cups vinegar
2 Tbsp. Sugar
3 Tbsp. Salt
1 Tbsp. Garlic Powder
½ tsp. Marjoram
1 tsp. Cumin
1 tsp. Oregano
½ cup Parsley
1 Tbsp. ground Red Pepper
Fresh or Dried Cilantro
½ cup Cornstarch

Mix all ingredients except cornstarch in large pan and simmer on stove for about 45 minutes un-
covered. Add cornstarch to enough cold water to make liquid. Stir a few Tbsp. Salsa mixture into paste and then slowly add to remaining salsa stirring to thicken. Salsa may be stored in fridge or canned. To can: Pour salsa into clean pint size jars and seal with new lids. Cover jars with hot water and boil for 35 minutes to seal. Carefully remove and cool.

Scrambled Eggs Made Yesterday

2007-07-24T22:06:00.002-04:00

8-9 slices bacon or ¾ lb. sausage
10 oz can golden mushroom soup
1 cup sharp cheese grated
1 cup jack cheese grated
18 eggs slightly beaten
3 Tbsp milk
1 tsp parsley flakes
1/8 tsp pepper
1/2 tsp thyme
½ tsp paprika
1 small can chilies diced
¼ cup chopped green onion
¼ lb. sliced mushrooms
¼ cup green pepper chopped
½ cube butter

1. Fry drain and crumble meat
2. Heat & stir soup till smooth
3. Grate cheese, mix and set aside
4. Beat eggs, milk and spices
5. Sauté vegees in butter till limp
6. Add chilies, eggs and meat
7. Stir & cook till eggs are soft set
8. Layer ½ egg mixture with ½ soup and cheese
9. Repeat egg soup and cheese layer.
10. Cover and refrigerate overnight
11. Bake uncovered in 325 degree oven for 1 hour.

Key Lime Pie

2007-07-24T22:06:00.001-04:00

Crust:
2. vanilla wafers finely crushed
1 c. slivered almonds (I crushed these in the food processor too)
1/3 c. butter melted
Mix well and bake at 350 degrees for 10 min.
Filling:
2 3 oz (small) pkg cream cheese
1/4 cup butter softened
1 can sweetened condensed milk
1/2 cup key lime juice
Process cream cheese and butter till fluffy. Add milk and lime juice and processs till well blended. Pour into cooled crust. Cover and refridgerate 4 hours.
Serve with whipped cream.
Yum!

Randy’s Famous Hot Fudge Sauce

2007-07-24T22:05:00.000-04:00

1 1/2 cup of heavy cream
2/3 cup of Karo syrup
1 large bar Trader Joe Belgian chocolate

Mix together cream and corn syrup in covered saucepan over medium high heat to boil. Remove and add chocolate. Whisk together. Cool.
Store in fridge. Mixture will be gooey.

Egg Cheese Burritos

2007-07-24T22:04:00.001-04:00

Fry together in butter:

10 med potatoes (baked and peeled)
¾ lb turkey bacon or sausage cooked and crumbled
1 cup finely chopped onion

Season with Salt Pepper or Lawry’s season salt

Scramble:
2 ½ dozen eggs

Add:
12 slices American cheese

Mix potato and egg mixture together
Fold one cup of mixture with grated cheddar and salsa into 24 flour tortillas
Wrap in foil to bake, store in fridge or freeze.
Bake about 1 hour at 350 when defrosted.

Serve warm with sour cream and salsa.

Grandpa’s Turtles

2007-07-24T22:01:00.000-04:00

Purchase:
Whole Pecans
Dipping Chocolate (Trader Joe's Belgium is the best milk chocolate!)

To Make Caramel:

2 cups cream
2 cups sugar
2 cups karo
1/2 tsp salt

Cook to soft ball stage
Add:

2/3 cup evaporated milk
6 Tbsp butter

Continue cooking to firm soft ball stage. Rolling and darkened.

Spoon over 3 pecan halves on buttered pan. Let set and then dip in chocolate barely warmed and set on waxed paper.

Apple Muffins

2007-07-24T22:00:00.000-04:00

3/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour (I use part whole wheat flour)
3/4 tsp cinnamon
1/2 tsp salt
3/4 tsp baking soda
1/2 c raisins or fresh diced cranberries or fresh raspberries or craisens
1 1/2 cup diced apples (tart like Granny Smith)
1/2 cup chopped pecans or walnuts

In a large bowl beat oil and sugar. Add eggs and vanilla and beat one minute. Add dry ingredients and stir just to combine. Stir in apples, craisens and nuts. Spoon batter into greased muffin cups and bake 20 minutes at 350 degrees. Cool on rack. Serve warm or cool and store in airtight container. Muffins freeze well. Yield about 12 muffins.

Taco Soup

2007-07-24T21:58:00.000-04:00

Brown in Pan:

1-2 cups chicken or 5 bouillon cubes
1 chopped onion
1/2 tsp garlic powder

Add and Heat:

2 cans Mexican style diced tomatoes
1 can black beans
1 can pinto beans
2 cans sweet corn
1 med.can salsa
1 tsp. chili powder
1 pkg taco seasoning
2 Tbs. brown sugar
Salt and Pepper
4 Cups water
Cheese to taste

Chicken Marinade

2007-04-29T20:06:00.003-04:00

Chicken Marinade (Leanne)
1/2 cup olive oil1/4 cup soy sauce1 tbsp basil1 tbsp pepper3 tsp. garlic1/2 tsp salt 1 tbsp oregano
Put uncooked chicken in marinade for 24 hours and refrigerate prior to cooking.

Bitter Sweet Chocolate Soufflé

2007-04-29T20:05:00.000-04:00

Bitter Sweet Chocolate Soufflé (Kelli)
2 Tablespoons granulated sugar1/2 cup granulated sugar1/4 cup granulated sugar1/2 cup cocoa2 tablespoons flour1/8 teaspoon salt1 tablespoon powdered sugar1/2 cup low fat milk1 teaspoon vanilla2 large egg yolks4 large egg whites1/8 teaspoon cream of tarter3 oz. chocolate chopped.Preheat 350Coat 4 oz. Ramekins w/ cooking spray and sprinkled sugar Combine 1/2 c. sugar, cocoa, flour, salt in small pan. Gradually add milk, stir with whisk until blended. Bring to boil on medium. Cook until thick (about 3 min.) Stir constantly. Remove from heat and let stand for 3 minutes. Gradually stir vanilla and egg yolks. Spoon in large bowl. Place egg whites in a bowl and beat with mixer until foamy. Gradually add 1/4 c. sugar and cream of tarter, beat until stiff peaks. Gently stir in 1/4 chocolate mixture. Gently fold remaining mix and chopped chocolate. Spoon into ramekins Bake for 15 minutes ( until puffy and set) Sprinkle powder sugar over top.

Whole Wheat Hot Cakes

2007-04-29T20:04:00.004-04:00

Whole Wheat Hot Cakes (Ann)

Basic Mix ( I create a big Tupperware full and freeze it to keep it fresh till used)3 cups finely ground whole wheat flour2 Tbsp baking powder1/2 Tbsp salt1/3 cup sugarMixed wellHotcakes2 1/2 cups mix3 egg yolks3 Tbsp canola oil2 1/2 cups milk3 egg whites beaten stiffMix wheat mixture, yolks and milk. Beat whites and fold into batter. Cook on flat grill

Strawberry Salad with Poppy Seed Dressing

2007-04-29T20:04:00.003-04:00

Strawberry Salad with Poppy Seed Dressing (Ann)
1 lb. fancy salad1 pint fresh strawberries sliced1/2 c. candied pecans1/2 c blue cheese
Dressing1/2 c. sugar2 Tbsp. sesame seeds1 Tbsp. poppy seeds1 1/2 tsp minced dry onion1/4 tsp Worcestshire sauce1/4 tsp paprika1/4 c. rice vinegar

Pasta Salad

2007-04-29T20:04:00.001-04:00

Pasta Salad (Ann)
1/2 box bow tie pasta cooked, rinsed and drained1 can artichoke hearts cut upgreen onions slicedred and green peppers diced1/2 can olives chopped or sliced1 pkg feta cheese crumbledSalt and pepper to tasteItalian dressing to taste.Directions

Chicken Enchiladas

2007-04-29T20:03:00.004-04:00

Chicken Enchiladas (Ann)
About 12 corn tortillasAbout 6 large chicken breastsAbout 1 large onion1 can cream of chicken soup diluted in 1 can milkAbout 1 Tbsp. chicken bouillonAbout 1 cup jack or pepper jack cheeseChilies if desired.
Directions: Brown chicken and onions with chilies in fry pan. Cut chicken into bite size pieces. Mix in soup, milk, bouillon and layer with tortillas and cheese alternately in baking dish. Bake covered for 20 minutes at 350 degrees and serve with salsa and sour cream.

Trifle Dessert

2007-04-29T20:03:00.003-04:00

Trifle Dessert (Ann)
1 angel food cake broken into bite size pieces1 large pkg Danish Dessert (in Jell-O section)1 sm can crushed pineappleSliced fruit (peaches, bananas, strawberries, etc...)2 sm pkg instant vanilla pudding3 1/2 cups cold milk1 tsp. vanilla1 tsp. almond flavoring1 pint whipping creamNuts and cherries to garnishDirections: Break cake into large glass bowl. Prepare Danish desert according to package directions but using part pineapple juice in place of water. Add pineapple. Pour over cake and layer fruit on top. Mix pudding with milk and flavorings. Beat cream and add sugar and vanilla to taste. Fold 1/2 cream into pudding and layer on fruit. Garnish with remaining cream, nuts and cherries

Breakfast Egg loaf

2007-04-29T20:03:00.001-04:00

Breakfast Egg loaf (Grandma Harris)
10 eggs (or eggbeaters)1/2 lb. jack cheese (we prefer pepper jack)1 tsp. baking powder1/2 tsp. salt1/2 cup flour1 pint cottage cheese1/3 cups butter (or milk)1 small can diced chilies
Directions: Blend all but cheese and chilies in blender. Stir in cheese and chilies and bake in 2 loaf pans or a 9x13 pan about 35-40 mins. on 350 degrees, until toothpick in center comes out clean.

Stroganoff

2007-04-29T20:02:00.002-04:00

Stroganoff (Ann)
1 large onion diced4-5 skinless boneless chicken breasts1 can cream of chicken soup diluted in 1/2 can milk2 cups low fat sour cream1 medium package noodles cooked, rinsed and drainedchicken bouillon to taste
Directions: Sauté onions and chicken till done. Cut chicken into bite size pieces and mix with soup, milk, sour cream and bouillon. Fold in noodles. Heat and serve.

Cinnamon Rolls

2007-04-29T20:02:00.001-04:00

Cinnamon Rolls (Ann)
Prepare white dough for bread maker per your machine's instructions except add 1 Tbsp more sugar and 1/4 cup less flour. Roll out dough into rectangular shape and spread with soft butter.For cinnamon rolls: Sprinkle liberally with white sugar and cinnamon. Roll into jelly roll and cut into 12
equal pieces. Turn face up on greased 9x13 pan and let rise for 2-3 hours or immediately freeze and put in zip lock bag for later use. If frozen let rise 6-7 hours and Bake at 350 for about 15 min. For orange rolls: Grate about 2 Tbsp orange rind and mix with white sugar to sprinkle dough liberally. Roll and follow directions above.

Cheesecake for Company

2007-04-29T20:01:00.005-04:00

Cheesecake for Company (Ann)
1 white cake mix

2 8 oz pkg cream cheese softened

4 cups powdered sugar

1 pint whipping cream

2 cans Oregon brand raspberries or boysenberries

2-3 Tbsp corn starch
Directions: Prepare cake mix per instructions on box. Divide into 2 9x13 size pans and bake till done.Cool cake mixes (may be made ahead and frozen) Soften cream cheese and whip with powdered sugar till smooth.Whip cream and fold into cream cheese mixture. Spread evenly on both cakes. Drain liquid from fruit into a pan and mix in cornstarch. Heat until mixture begins to thicken and clear. Add fruit and spread evenly over cream cheese mixture on both cakes. Refrigerate and serve.

Seven Layer Dip

2007-04-29T20:01:00.003-04:00

Seven Layer Dip (Ann)
1 can spicy refried bean2 mashed avocados1 cup sour cream1/2 cup mayonnaise1/2 pkg dry taco seasoning1/2 can chopped olives2 large tomatoes dicedgreen onions slicedgrated cheddar or spicy jack cheese
Directions: Layer in order given in shallow (2-3 inch) dish and serve with fresh tortilla chips.

Dinner Rolls

2007-04-29T20:01:00.001-04:00

Dinner Rolls (Ann)
I follow the directions for dough on my bread maker. When dough cycle is completeI form 12 balls of relative equal size and place in 9x13 pan. I either freeze them in pan and collect in Ziploc bag to store for later useor...let them rise in pan about 2-3 hours and bake till golden brown.When using frozen dough, set balls on cookie sheet 6-7 hours before baking to thaw & rise.

Chicken Pot Pie

2007-04-29T19:58:00.004-04:00

Chicken Pot Pie (Ann)
Filling:4-5 skinless boneless chicken breasts3 potatoes peeled & cubed1onion sliced1/2 small package of baby carrots sliced4-5 pieces of celery slicedCut up red and green peppers if desired1/3 pkg petite frozen peas1 can reduced fat cream of chicken soup mixed with 1/3 can milkChicken bouillon or salt to flavor
Biscuit Topping2 cups reduced fat BisquickNon fat milk to moisten (like very thick cake batter)
Directions:Boil all veggies except peas. Add cut chicken and took till tender.Drain and add peas, soup and milk.Pour into 9 inch pie plate.Mix biscuit topping and drop by large spoonfuls on top of filling.Bake until biscuits are golden brown and done in the middle.

Chicken Curry

2007-04-29T19:58:00.003-04:00

Chicken Curry (Ann)
1 box S&B Golden Curry sauce mix medium hot (Oriental section of grocery store)l large onion cut into 1 inch pieces3-4 medium potatoes, peeled and cubed6 pieces of celery cut into 1 inch pieces1/2 small package fresh baby carrots cut in halfCut up red and green peppers if desired1/2 pkg petite frozen peas4-5 skinless boneless chicken breasts
Brown or white rice cooked.

Directions:Boil onion, potatoes, celery, carrots and peppers in just enough water to cover.When almost tender add cut up chicken breasts and cook till they turn white.Without draining water from vegetables, add curry brick broken into small pieces.Add frozen peas. Stir till all is heated and serve over brown or white rice

Teriyaki Chicken Pizza

2007-04-29T19:58:00.001-04:00

Teriyaki Chicken Pizza (Ann)
1 batch of dough from the bread maker3-4 cooked chicken breasts cut into bite size piecesSliced & grilled onions and peppersFresh mushrooms slicedParmesan or mozzarella cheese or comboYoshida sauce (thick Oriental marinade)
Directions:Prepare dough and spread on pizza pan. Bake till set but not brownMix all ingredients except cheese and spread on set pizza doughSprinkle cheese on top.Bake till crust is golden brown and cheese melts.

Cottage Granola

2007-04-29T19:57:00.000-04:00

Cottage Granola (Ann)
4 cups Old Fashioned Oats2 cups chopped pecans1 cup cocoanut1/2 cup canola oil or applesauce (the latter tried by Leanne works great!)1 can sweetened condensed milk (the nonfat version is good)1/2 cup wheat germ1/2 tsp. salt1 small pkg craisens (optional)
Directions:Mix all the ingredients except craisens and bake on a cookie sheet until golden brown.Add craisens, raisens or other dried fruit if desired. Also adding vanilla and coconut flavor helps intensify the final flavor.

Lemon Cheese Pie

2007-04-29T19:55:00.001-04:00

Lemon Cheese Pie (Ann)
8 oz. Cream cheese2 eggs1/2 c. Sugar2 T. Lemon juiceBeat cheese till fluffy Add eggs 1 at a time beat after each Bake 15-20 min still jigglely
Top with sour cream sweetened with powdered sugar and vanilla

Soft Sugar Cookies

2007-04-29T19:50:00.002-04:00

Soft Sugar Cookies (Ann)

1 cup butter, 2 c. sugar, 4 eggs, 1 c. buttermilk, 8 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. soda, 2 tsp. vanilla, 6 cups flour. Cream together butter and sugar. Beat eggs and stir into mixture. Sift together dry ingredients and gradually add to the mixture, alternating with buttermilk. Add vanilla and mix well. Dough will be sticky. Refrigerate until firm, at least an hour.

On floured surface, roll dough 1/4 inch thick and cut with cookie cutters. Preheat oven to 375. Bake on ungreased cookie sheet till golden brown. Remove and decorate.

Frosting
1 cube butter OR 8 oz cream cheese softened
5-6 cups powdered sugar
1 tsp vanilla
cream

Beat butter and sugar till butter is completely absorbed. Add vanilla and cream to reach desired consistency. Beat until light and fluffy.