1 C (2 sticks) Butter, softened
1 C White Sugar
1 C Brown Sugar
2 Eggs
1 tsp Vanilla
2 C Flour
2 C Oatmeal
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 C Coconut, toasted (**see below)
1/2 C Nuts (I use ** toasted chopped pecans)
1 1/2 C Chocolate Chips
Cream butter, sugars, eggs, and vanilla. Add flour, oatmeal, b soda, b powder, salt and blend all together well. Remove and stir in coconut, nuts, and chocolate chips. Bake on greased cookie sheet for approx 10-11 minutes at 350 degrees. Cool slightly before removing from pan. Yummy!
** Toasting coconut & nuts: I do this before beginning the cookies so they can cool before being stirred into cookies. Place coconut in small pan into 350 degree oven for approx 12 minutes. Remove and stir every 2 minutes or more often toward the end when beginning to brown. Remove and do the same for the nuts except 5-6 minutes stirring every 1-2 minutes.
Sunday, September 19, 2010
Monster Cookies-Danette
1/2 C (1 stick) Butter, softened
1 C Brown Sugar (-2T. for elevation)
1 C Sugar (-2 T. for elevation)
3 Eggs
2 tsp Vanilla
1 1/2 C Peanut Butter
2 tsp Baking Soda
4 1/2 C Oatmeal
4 T Flour (for elevation to replace sugars)
1 1/2 C M&M's
1/2 C Semi-sweet Chocolate Chips
Cream butter and sugars. Add eggs, vanilla, and peanut butter mixing well. Then add baking soda, oatmeal, and flour. Stir in M&M's and c. chips by hand. Dough is very heavy and dense. Form into large balls (or hearts, easter eggs, footballs, etc.) and press some M&M's on top. Place on greased cookie sheet. Bake at 350 degrees for approx 11 minutes. Take out and allow to cool slightly before removing so they set up a little. Most often they go into the freezer in a tightly sealed container. When thawed, they'll be soft and chewy. Enjoy!
1 C Brown Sugar (-2T. for elevation)
1 C Sugar (-2 T. for elevation)
3 Eggs
2 tsp Vanilla
1 1/2 C Peanut Butter
2 tsp Baking Soda
4 1/2 C Oatmeal
4 T Flour (for elevation to replace sugars)
1 1/2 C M&M's
1/2 C Semi-sweet Chocolate Chips
Cream butter and sugars. Add eggs, vanilla, and peanut butter mixing well. Then add baking soda, oatmeal, and flour. Stir in M&M's and c. chips by hand. Dough is very heavy and dense. Form into large balls (or hearts, easter eggs, footballs, etc.) and press some M&M's on top. Place on greased cookie sheet. Bake at 350 degrees for approx 11 minutes. Take out and allow to cool slightly before removing so they set up a little. Most often they go into the freezer in a tightly sealed container. When thawed, they'll be soft and chewy. Enjoy!
Monday, September 13, 2010
Cereal Snack Mix
4 C Rice Chex
4 C Special K
4 C Kix
4 C Cheerios
2 C Sugar
3/4 C Light Karo syrup
1 stick margarine
1 C Whipping Cream, unwhipped
In a large bowl mix te cereals. Set aside. In a sauce pan, heat sugar, karo syrup, and margarine. Bring to a boil then add whipping cream. Stir while boiling and bring to a soft ball stage on a candy themometer. Pour over cerals and mix. Stir peridically as it cools. Store in an airtight container.
4 C Special K
4 C Kix
4 C Cheerios
2 C Sugar
3/4 C Light Karo syrup
1 stick margarine
1 C Whipping Cream, unwhipped
In a large bowl mix te cereals. Set aside. In a sauce pan, heat sugar, karo syrup, and margarine. Bring to a boil then add whipping cream. Stir while boiling and bring to a soft ball stage on a candy themometer. Pour over cerals and mix. Stir peridically as it cools. Store in an airtight container.
Diet Coke Cake
1 can diet coke (or diet pepsi works too)
1 cake mix (devil's food is my favorite)
1 tub whipped cream (you will use about half)
1 skor bar broken in pieces, or strawberries, or blueberries, or whatever you want to top it with
1 8x8 pan, spray with pam
Preheat oven to 350
Mix the diet coke and the cake mix together (that's it-don't add anything else) until the cake batter is moistened. Pore into greased 8x8 pan and bake according to directions on the box. When cake is done and cooled top with whipped cream and fun topping of your choice and enjoy!
I can't remember how many weight watchers points this is supposed to be but it's supposedly shockingly low-so enjoy without guilt!
1 cake mix (devil's food is my favorite)
1 tub whipped cream (you will use about half)
1 skor bar broken in pieces, or strawberries, or blueberries, or whatever you want to top it with
1 8x8 pan, spray with pam
Preheat oven to 350
Mix the diet coke and the cake mix together (that's it-don't add anything else) until the cake batter is moistened. Pore into greased 8x8 pan and bake according to directions on the box. When cake is done and cooled top with whipped cream and fun topping of your choice and enjoy!
I can't remember how many weight watchers points this is supposed to be but it's supposedly shockingly low-so enjoy without guilt!
Fireside Hodge Podge
1 lb ground beef
2 med. onions, chopped
2 Italian sausage, diced
1 lg. (1 lb 14 oz.)can pork and beans
1 can garbanzo beans, drained
1 pkg. lima beans (frozen) Pre-cook
4 hot dogs, chopped
2 C canned tomatoes, not much juice
1/2 C apricot or peach jam
1/2 C brown sugar
2 tsp. soy sauce
1/2 tsp. oregano
1.2 C catsup
2-3 dashes Tabasco
1/3 C chutney (optional)
Brown first three ingedients. Mix all other and add browned meat. Cook about 1 hour.Serves 4-6. Cooking time: 1 hour (cooks great in a Dutch oven)
2 med. onions, chopped
2 Italian sausage, diced
1 lg. (1 lb 14 oz.)can pork and beans
1 can garbanzo beans, drained
1 pkg. lima beans (frozen) Pre-cook
4 hot dogs, chopped
2 C canned tomatoes, not much juice
1/2 C apricot or peach jam
1/2 C brown sugar
2 tsp. soy sauce
1/2 tsp. oregano
1.2 C catsup
2-3 dashes Tabasco
1/3 C chutney (optional)
Brown first three ingedients. Mix all other and add browned meat. Cook about 1 hour.Serves 4-6. Cooking time: 1 hour (cooks great in a Dutch oven)
Hot Beef Sandwiches Au Jus
4 to 5 Lbs. rump roast
1 1/4 oz package dry onion soup mix
2 tsp. sugar
1 tsp. oregano leaves
2 (10 1/2 oz.) cans condensed beef broth
12 oz. can beer
2 garlic cloves, finely chopped
10 crusty French rolls, sliced in half lengthwise
Heat oven to 300 F. Place feef roast in a 5 quart pan. In medium bowl, combind remaining ingredients except rolls; pour over roast. Cover, bake at 300 degrees for 4 to 6 hours or until meat is very tender. Slice or shred meat, serve on rolls. Skim fat from jices, if desired. Serve sandwiches with dndividual portions of meat juices for dipping. Makes 16 sandwiches.
1 1/4 oz package dry onion soup mix
2 tsp. sugar
1 tsp. oregano leaves
2 (10 1/2 oz.) cans condensed beef broth
12 oz. can beer
2 garlic cloves, finely chopped
10 crusty French rolls, sliced in half lengthwise
Heat oven to 300 F. Place feef roast in a 5 quart pan. In medium bowl, combind remaining ingredients except rolls; pour over roast. Cover, bake at 300 degrees for 4 to 6 hours or until meat is very tender. Slice or shred meat, serve on rolls. Skim fat from jices, if desired. Serve sandwiches with dndividual portions of meat juices for dipping. Makes 16 sandwiches.
Sunday, September 12, 2010
Bread Stick-EASY CHEATER STYLE
1 loaf Rhodes bake and serve
2 TBLS Salad Supreme
2 TBLS Butter
1/4 Parmasean Cheese (Don't know how to spell it:))
Thaw the loaf of bread on a cookie sheet sprayed with PAM spray. (It takes 2-3 hours to thaw. Press it down in an long oval shape on the pan after it thawws. Spread with butter. Sprinkle Salad Supreme and cheese on top. Use a pizza cutter and cut into strips.
Cook at 350 F. for 20 minutes.
2 TBLS Salad Supreme
2 TBLS Butter
1/4 Parmasean Cheese (Don't know how to spell it:))
Thaw the loaf of bread on a cookie sheet sprayed with PAM spray. (It takes 2-3 hours to thaw. Press it down in an long oval shape on the pan after it thawws. Spread with butter. Sprinkle Salad Supreme and cheese on top. Use a pizza cutter and cut into strips.
Cook at 350 F. for 20 minutes.
Frozen breakfast Burritos
Frozen Breakfast Burritos
1 dozen Eggs
1/4 C Milk
Salt & Pepper to taste
1 lb Pork Sausage, browned & drained
1/2 Medium Onion
1/2 Green pepper
1/2 Red pepper
2 C Hashbrowns
2 1/2 C Sharp Cheddar Cheese
1- 1 1/2 C Salsa
20-25 Tortillas
Wisk eggs, milk, & salt/pepper together and scramble. Place in large bowl. Add cooked/crumbled sausage. Saute onion & peppers with about 2 T. EVOO and add to bowl of goodies. Add hashbrowns, cheese, and salsa and stir together. Put approx 1/2 cup of mixture on tortilla and roll burrito style. Roll into a rectangle of parchment paper, throw about 20 burritos into large Ziploc and freeze. Microwave each burrito appox 50 seconds each side.
** This is our adapted recipe from the original that calls for only eggs, sausage, and cheese. This is obviously a very forgiving recipe easily adapted to taste. I've added chopped up sausage links and bacon before : ) The salsa should make the mixture just wet enough to stick together slightly. We've added more and a few juices will run out of the parchment paper when heated up and make the burrito a little soggy. The trick is extra cheese to hold together : ) My husband loves to eat these before or after a long shift so they don't last long in the freezer. My 3 year old will also gobble one up.
1 dozen Eggs
1/4 C Milk
Salt & Pepper to taste
1 lb Pork Sausage, browned & drained
1/2 Medium Onion
1/2 Green pepper
1/2 Red pepper
2 C Hashbrowns
2 1/2 C Sharp Cheddar Cheese
1- 1 1/2 C Salsa
20-25 Tortillas
Wisk eggs, milk, & salt/pepper together and scramble. Place in large bowl. Add cooked/crumbled sausage. Saute onion & peppers with about 2 T. EVOO and add to bowl of goodies. Add hashbrowns, cheese, and salsa and stir together. Put approx 1/2 cup of mixture on tortilla and roll burrito style. Roll into a rectangle of parchment paper, throw about 20 burritos into large Ziploc and freeze. Microwave each burrito appox 50 seconds each side.
** This is our adapted recipe from the original that calls for only eggs, sausage, and cheese. This is obviously a very forgiving recipe easily adapted to taste. I've added chopped up sausage links and bacon before : ) The salsa should make the mixture just wet enough to stick together slightly. We've added more and a few juices will run out of the parchment paper when heated up and make the burrito a little soggy. The trick is extra cheese to hold together : ) My husband loves to eat these before or after a long shift so they don't last long in the freezer. My 3 year old will also gobble one up.
Sunday, September 5, 2010
Chicken Chalupas
Cooked chicken 2-4 cups (I use a Costco roasted chicken and take it off the bone)
1 small can green chili (diced)
1 can cream of chicken soup
2 cups shreadded cheese (I use montery/jack)
1 pint sour cream
enchalada sauce--green or red whatever you like best
8-10 tortilla
Reserve 1/2 cheese and the enchalada sauce,and tortillas and mix everything else together.
Spread 2-3 tablespoons down the center of the tortillas and roll them like a burrito. Place in a 9X13 inch baking pan sprayed with PAM. Line them up side to side until pan is full. Cover with enchilada sause, and sprinkle with cheese. Cover with foil sprayed with PAM so that the cheese doesn't stick to the foil. Bake at 350 for 30 minutes or until all ingredients are heated through.
1 small can green chili (diced)
1 can cream of chicken soup
2 cups shreadded cheese (I use montery/jack)
1 pint sour cream
enchalada sauce--green or red whatever you like best
8-10 tortilla
Reserve 1/2 cheese and the enchalada sauce,and tortillas and mix everything else together.
Spread 2-3 tablespoons down the center of the tortillas and roll them like a burrito. Place in a 9X13 inch baking pan sprayed with PAM. Line them up side to side until pan is full. Cover with enchilada sause, and sprinkle with cheese. Cover with foil sprayed with PAM so that the cheese doesn't stick to the foil. Bake at 350 for 30 minutes or until all ingredients are heated through.
Chicken Salad
1 roasted chicken (I love the ones at COSTCO)-if you have cooked chicken or left over turkey you will need bouth 2-3 cups.
1 Stalk celery 6-7 ribs-diced
1/2 small onion diced
1 cup cashew pieces
1 cup purple grapes cut in half
1-2 cups mayo (depends on how gooey you want it...I make everything by look and taste:)
2 tablespoons of Salad Supreme (A mixture of spices I buy in bulk at Orson GiGi--Walmart carries a brand called Jonny B's)
Mix all ingredients together and serve on a roll, or a lettuce leaf. I usually make up everything minus the cashews the day before, and add the cashews just before serving. It tastes best when it has time to blend. (Keep refrigerated)
1 Stalk celery 6-7 ribs-diced
1/2 small onion diced
1 cup cashew pieces
1 cup purple grapes cut in half
1-2 cups mayo (depends on how gooey you want it...I make everything by look and taste:)
2 tablespoons of Salad Supreme (A mixture of spices I buy in bulk at Orson GiGi--Walmart carries a brand called Jonny B's)
Mix all ingredients together and serve on a roll, or a lettuce leaf. I usually make up everything minus the cashews the day before, and add the cashews just before serving. It tastes best when it has time to blend. (Keep refrigerated)
Golden Harvest Soup
6 C. Chopped peeled potatoes
2 C. water
1 C. Chopped celery
1 1/2 C chopped carrots
1/2 C chopped onions
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
3 c. milk
4 Tbls. flour
1 lb. Velveeta cheese
Gently simmer first 9 ingredients on low heat, until tender, DO NOT DRAIN! Blend mild and flour in blender. Heat in a sauce pan to boinling point, DO NOT LET MIXTURE BOIL, but keep it hot. Slice Velveeta cheese into hot four and milk; stir until cheese is melted. Now add this mixture to the cooked vegetables. ENJOY! Really good served in a bread bowl. Serves 10-12
2 C. water
1 C. Chopped celery
1 1/2 C chopped carrots
1/2 C chopped onions
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
3 c. milk
4 Tbls. flour
1 lb. Velveeta cheese
Gently simmer first 9 ingredients on low heat, until tender, DO NOT DRAIN! Blend mild and flour in blender. Heat in a sauce pan to boinling point, DO NOT LET MIXTURE BOIL, but keep it hot. Slice Velveeta cheese into hot four and milk; stir until cheese is melted. Now add this mixture to the cooked vegetables. ENJOY! Really good served in a bread bowl. Serves 10-12
Clam Chowder
1 C Chopped onions
1 C Diced celery
2 C Diced potatoes
2 cans (6 1/2 oz.) minced clams and juice
Drain juice from clams and pour over vegetables in a small saucepan; add enough water to cover and simmer over medium heat until barely tender.
Base of chowder
3/4 C butter
3/4 C flour
1 qt Half and Half
pepper to taste
1 1/2 tsp. salt
2 Tbls. red vine vinegar
Melt butter and add flour and blend, cook, stirring constantly. Add half and half and stir with a wire whip until smooth and thick. Add undrained vegetables, clams and vinegar.
Serves 8
1 C Diced celery
2 C Diced potatoes
2 cans (6 1/2 oz.) minced clams and juice
Drain juice from clams and pour over vegetables in a small saucepan; add enough water to cover and simmer over medium heat until barely tender.
Base of chowder
3/4 C butter
3/4 C flour
1 qt Half and Half
pepper to taste
1 1/2 tsp. salt
2 Tbls. red vine vinegar
Melt butter and add flour and blend, cook, stirring constantly. Add half and half and stir with a wire whip until smooth and thick. Add undrained vegetables, clams and vinegar.
Serves 8
Cafe Rio Rice
3 C Water
4 t Chicken Bouillon
4 t garlic minced
1/2 bunch cilantro
1 can green chiles or equivalent fresh
3/4 t salt
1 T butter
1/2 onion
3 c rice
Blend cilantro, green chiles and onion together in food processor. Bring wter to a boil and add all ingredients, simmer covered 30 minutes.
Taken from www.kalynskitchen.blogspt.com
4 t Chicken Bouillon
4 t garlic minced
1/2 bunch cilantro
1 can green chiles or equivalent fresh
3/4 t salt
1 T butter
1/2 onion
3 c rice
Blend cilantro, green chiles and onion together in food processor. Bring wter to a boil and add all ingredients, simmer covered 30 minutes.
Taken from www.kalynskitchen.blogspt.com
Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T Chili Powder
1 T cumin
3 cloves garlic-minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour
Taken from www.kalynsktchen.blogspot.com
1 T Chili Powder
1 T cumin
3 cloves garlic-minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour
Taken from www.kalynsktchen.blogspot.com
Cafe Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if ou like it spicy. You could substitute a few drops of green tobasco for the jalapeno)
Use a food processor to blend all the ingredients well. Refrigerate
I included the link I got this recipe from. She has great recipes with videos and all that stuff!
www.kalynskitchen.blogspot.com
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if ou like it spicy. You could substitute a few drops of green tobasco for the jalapeno)
Use a food processor to blend all the ingredients well. Refrigerate
I included the link I got this recipe from. She has great recipes with videos and all that stuff!
www.kalynskitchen.blogspot.com
Kalua Pork
Boneless pork Roast
Chopped garlic
Curry Powder
Soy Sauce
Hawaiian Rock Salt 1/2 to 1 cup depending on size of pork roast)
Turkey siz oven bag
Green onion
Salt pork roast with Hawaiian rock salt (pat it on)
Insert roast into turkey roasting bags. Add chopped gharlic to bottom of roast. Sprinkle meat with curry powder. Add 1 cup of water to bottom of bag. Close baga with tie and poke 6 small holes in top of bat to allow steam to escape.
Bake pork at low temperature until tender. You will shread the meat easily. It takes approximately 6-8 hours of cooking at 250 degrees. Shread meat using two forks, add chopped green onions, add juice from roast and sprinkle meat with soy sauce, add onions, add juice form roast. Keep tossing meat so it is moist and flavorful.
Chopped garlic
Curry Powder
Soy Sauce
Hawaiian Rock Salt 1/2 to 1 cup depending on size of pork roast)
Turkey siz oven bag
Green onion
Salt pork roast with Hawaiian rock salt (pat it on)
Insert roast into turkey roasting bags. Add chopped gharlic to bottom of roast. Sprinkle meat with curry powder. Add 1 cup of water to bottom of bag. Close baga with tie and poke 6 small holes in top of bat to allow steam to escape.
Bake pork at low temperature until tender. You will shread the meat easily. It takes approximately 6-8 hours of cooking at 250 degrees. Shread meat using two forks, add chopped green onions, add juice from roast and sprinkle meat with soy sauce, add onions, add juice form roast. Keep tossing meat so it is moist and flavorful.
Ultimate Coffee Cake
16 to 18 unbaked frozen dinner rolls
1 (3 oz) package regular butterscotch pudding (not instant)
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup ) buter, melted.
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while it is rising overnigt, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove.
Serve by pullin apart chunks with forks.--Recipe from FoodNetwork.com
1 (3 oz) package regular butterscotch pudding (not instant)
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup ) buter, melted.
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while it is rising overnigt, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove.
Serve by pullin apart chunks with forks.--Recipe from FoodNetwork.com
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