30 Friday Dec 2011
Posted in Breads
1 1/2 cup cornmeal
1 can mexican whole kernel corn
1 cup buttermilk
3 eggs
1 onion
1 tsp. hot pepper
1 cup sharp cheddar cheese (grated)
dash of salt
1/2 cup Wesson oil
Mix all ingredients together. Bake at 350 degrees for 35 minutes.
30 Friday Dec 2011
Posted in Appetizer
This is a wonderful cheese ball. It is very easy to make and simply delicious. Whenever I make it for gatherings, it always gets great reviews. Serve with an assortment of crackers
1- 8 oz. Philadelphia Cream Cheese
1 (small) Box Mexican Velveeta Cheese
1 cup chopped pecans – divided
Mix both cheeses together well with 1/2 cup of pecans. Roll in chili powder, then roll in remaining pecans chips.
Can make 1 large ball, or divide into two small balls.
30 Friday Dec 2011
Tags
Serves: 4
Prep. Time: 2:40
1/4 cup lime juice
3 Tbls. olive oil OR vegetable oil – divided
1 clove garlic – crushed
3 tsp. soy sauce – divided
1 tsp. salt
1/2 tsp. liquid smoke OR 1/4 tsp. hickory smoke powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion – sliced thin
1/2 med. green bell pepper – seeded, sliced thin
1/2 med. red bell pepper – seeded, sliced thin
1/2 med. yellow bell pepper – seeded, sliced thin
Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).
-Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.
-Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
-Cut meat into thin strips; set aside and keep warm.
-In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.
-Toss together meat, onions, and peppers.
Notes: Serve with warm tortillas, salsa, cheese, sour cream, and guacamole. When I make this, I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger. Also, I steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.
23 Friday Dec 2011
Posted in Tips
It’s a good idea to make homemade cough syrup when you aren’t sick so that you have it on hand when you need it. Depending on how bad your cough is, adults can take 1 or 2 tablespoons of the syrup every three or four hours as needed.
Small Recipe
1/4 cup water
10 pieces peppermint candy
1/4 cup lemon juice
1/2 cup whiskey
1 cup honey
Large Recipe
19 Monday Dec 2011
Posted in Cookies
Tags
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use. They are not too sweet…just right. I’m not a big icing fan, but I love this icing! The icing really makes a difference on this cookie!
For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high-speed until light and fluffy.
In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
Cover bowl with plastic wrap and chill for 2 hours.
Set oven to 400°F.
Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
Cut into desired shapes using cookie cutters.
Place cookies 2-inches apart on cookie sheet.
Bake 4-6 minutes. (longer if cookies are thicker)
Remove cookies to wire racks to cool completely before icing.
For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
Divide into as many separate bowls as you wish for different colours.
Add in food colouring until desired intensity is achieved.
Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
Allow to set on waxed paper.
16 Friday Dec 2011
Posted in Pizza
Tags
This recipe is a fantastic copy of Pizza Hut pizza. Follow the directions, and you will think you are eating at Pizza Hut.
1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounce per pan)
butter flavored cooking spray
***Sauce***
1 can (8 ounce size) tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt
Directions:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans.
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
Combine ingredients and let sit for 1 hour.
For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1″ of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.
13 Tuesday Dec 2011
Posted in Breads
Preheat oven to 375°F.
Spray a standard 12-count muffin pan with cooking spray, or line your pan with paper liners.
In a large bowl, mix the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.
Evenly divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden.
Yield: 12 muffins
05 Monday Dec 2011
Posted in Cakes
This cake is WONDERFUL!!! definitely one of my favorites. Moist, and the frosting is so yummy!!!
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 cup flaked coconut
1 cup chopped pecans
Frosting Recipe
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened (yes margarine)
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1.Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans. Combine soda and buttermilk.
2.Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3.Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut.
4.Pour batter into prepared pans. Bake for 25 to 30 minutes,
5.Make the Cream Cheese Frosting:
Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners’ sugar. Stir in 1 cup chopped pecans.
