Tuesday, November 30, 2010
Chewy Ginger Cookies
Chewy Ginger Cookies
3/4 c shortening (butta flava)
1 1/4c sugar, divided
1 egg
1/4. c molasses
1 tsp. vanilla extract
1/2 tsp ground cloves
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients, add to creamed mixture and mix well. Roll into 1-in balls; toll in remaining sugar. Place 1 -1/2 inch apart on ungreased baking sheets. Bake at 375 for 10 minutes until lightly browned. Cool on wire racks, store in an airtight container. Makes about 4 dozen.
3/4 c shortening (butta flava)
1 1/4c sugar, divided
1 egg
1/4. c molasses
1 tsp. vanilla extract
1/2 tsp ground cloves
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients, add to creamed mixture and mix well. Roll into 1-in balls; toll in remaining sugar. Place 1 -1/2 inch apart on ungreased baking sheets. Bake at 375 for 10 minutes until lightly browned. Cool on wire racks, store in an airtight container. Makes about 4 dozen.
Monday, November 29, 2010
Tuesday, November 23, 2010
Chicken and broccoli casserole
Ingredients:
2 cups cooked rice
3 cups broccoli ( I left mine raw and it was perfect)
6 cups boneless, skinless cheicken breasts
1 can, 10 oz. condensed cream of chicken soup
3 cups shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp kosher salt
1/4 tsp ground pepper
Method:
Heat oven to 350 degrees
Lighly coat a 9x13 baking dish with cooking spray
spread the rice evenly in the bottom of the dish
Add the Broccoli on top of the rice, spread evenly
Add cubed chicken next
In a large bowl mix the soup, 2/3 of the cheese, sour cream, mayonnaise, juice, salt and pepper. I also added 3/4 soup can of water to thin it out enough to pour
Pour the mixture on evely, spreading to the edge, top with the remaining cheese and bake for 40 minutes util golden and bubbly. Let rest at least 5 minutes then serve.
I added diced water chestnuts for crunch, but my husband did not like that...thought it added to much of an asian twist. However, we did add some crushed potatoe chips on the top for some crunch and that worked well. (Add these just before serving)
2 cups cooked rice
3 cups broccoli ( I left mine raw and it was perfect)
6 cups boneless, skinless cheicken breasts
1 can, 10 oz. condensed cream of chicken soup
3 cups shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp kosher salt
1/4 tsp ground pepper
Method:
Heat oven to 350 degrees
Lighly coat a 9x13 baking dish with cooking spray
spread the rice evenly in the bottom of the dish
Add the Broccoli on top of the rice, spread evenly
Add cubed chicken next
In a large bowl mix the soup, 2/3 of the cheese, sour cream, mayonnaise, juice, salt and pepper. I also added 3/4 soup can of water to thin it out enough to pour
Pour the mixture on evely, spreading to the edge, top with the remaining cheese and bake for 40 minutes util golden and bubbly. Let rest at least 5 minutes then serve.
I added diced water chestnuts for crunch, but my husband did not like that...thought it added to much of an asian twist. However, we did add some crushed potatoe chips on the top for some crunch and that worked well. (Add these just before serving)
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Claire's Cowboy Caviar
A close friend of mine shared this recipe with me and I just got it all thrown together for our dinner tomorrow night. I added a can of rinsed pinto beans to it. I plan on using tortilla chips and multigrain chips from Costco. Claire really loves it with Fritos. I also plan on cooking up some chopped up chicken and throwing it in there to add some protein and make it go further for my family of seven :)
1 can black eyed peas, drained and rinsed to get all the gooey stuff out.
3 -4 tomatoes (I used tomatoes on the vine)
3-4 avocados, diced
1 bunch green onion
1 bunch cilantro (more if you love it!)
1 pkg of dry Italian dressing (make according to pkg directions) - I just sprinkled on the dry stuff to taste.
Chop, pour and blend together. Serve with chips.
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