I believe this recipe came from a brand name recipe mailer like Robin Hood Flour or something like that. This is the first time I have ever made it and I think I like it. :)
Prep time: 15 minutes Bake time: 50 minutes Freezing: Excellent
1 3/4 cups flour
1/2 cup corn starch
1/2 tsp. salt
1 cup butter
3/4 cup icing sugar
1 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup white chocolate chips
icing sugar for dusting if desired
1. Preheat over to 300 F. Line a 9 x 13 pan with parchment paper.
2. In a large bowl, combine flour with cornstarch and salt.
3. In a separate bowl, beat butter with icing sugar and vanilla until very creamy. Stir in flour mixture, then cranberries and chocolate chips. Using floured fingers, pat evenly into prepared pan. Using a fork, prick surface all over.
4. Bake in preheated oven 40-50 minutes or until deep golden around edges. Let stand for 30 minutes then slice into bars while warm. Dust with icing sugar if desired.
*note: I only cooked these for 30 minutes and then turned the pan around for two or three minutes. Watch so they do not burn!!
Wednesday, December 14, 2011
Thursday, November 17, 2011
Southwest Chicken Salad
This is a nice light supper or lunch but it makes a huge quantity! It is another recipe I found on Allrecipes.com.
Ingredients:
1 (15 oz) can black beans, drained and rinsed
salt and pepper to taste
1/2 head of cabbage, chopped
1 (10 oz) package romaine lettuc, torn
1/2 green bell pepper, chopped
1 (8.75 oz) can corn, drained
1/4 cup shredded cheddar cheese
2 cooked skinless, boneless chicken breast halves, cut into strips
1 cup finely crushed blue tortilla chips
1/2 cup ranch salad dressing
Directions:
1. In a small saucepan over medium hear, cook the black beans until heated through. Season with salt and pepper.
2. In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn and cheese.
3. Transfer the tossed salad to serving bowls, and top with warmed black beans, chicken, tortilla chips, and ranch dressing.
Note: I guess it depends on the size of the cabbage one uses but I may only use 1/4 of a cabbage next time. The above makes a HUGE batch of salad that we will be eating for at least three days....lol! Since we may be eating it for awhile I may cook up a couple of extra chicken breasts to go with the large salad.
Ingredients:
1 (15 oz) can black beans, drained and rinsed
salt and pepper to taste
1/2 head of cabbage, chopped
1 (10 oz) package romaine lettuc, torn
1/2 green bell pepper, chopped
1 (8.75 oz) can corn, drained
1/4 cup shredded cheddar cheese
2 cooked skinless, boneless chicken breast halves, cut into strips
1 cup finely crushed blue tortilla chips
1/2 cup ranch salad dressing
Directions:
1. In a small saucepan over medium hear, cook the black beans until heated through. Season with salt and pepper.
2. In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn and cheese.
3. Transfer the tossed salad to serving bowls, and top with warmed black beans, chicken, tortilla chips, and ranch dressing.
Note: I guess it depends on the size of the cabbage one uses but I may only use 1/4 of a cabbage next time. The above makes a HUGE batch of salad that we will be eating for at least three days....lol! Since we may be eating it for awhile I may cook up a couple of extra chicken breasts to go with the large salad.
Thursday, September 29, 2011
Daiquiri Chiffon Cheesecake with Pretzel Crust
Here is a cheesecake I made that truly surprised me. I normally do not make no-bake cheesecakes anymore but I found an exception to the rule and this is it!! This recipe is courtesy of www.allrecipes.com
Ingredients
1 1/4 cups crushed pretzels
1/2 cup white sugar
3/8 cup butter, melted
1 8 oz package cream cheese
1 1/2 cups milk
1 package of vanilla instant pudding (4 serving size)
1/2 cup lime juice
1 tsp rum flavored extract
2 tsp grated lime zest
1 tsp grated lemon zest
1 (8 oz) container frozen whipped topping, thawed
lime zest and thinly slice lime for garnish
Directions:
1. Preheat oven to 400.
2. To make crust: In a medium bowl, combine pretzel crumbs, sugar, and butter. Press mixture into bottom and 1 3/4 inches up the side of a 9" springform pan.
3. Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.
4. To make filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.
5. Fold 1/2 of the whipped topping into the mixture, then pour ihnto the cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices if desired.
Ingredients
1 1/4 cups crushed pretzels
1/2 cup white sugar
3/8 cup butter, melted
1 8 oz package cream cheese
1 1/2 cups milk
1 package of vanilla instant pudding (4 serving size)
1/2 cup lime juice
1 tsp rum flavored extract
2 tsp grated lime zest
1 tsp grated lemon zest
1 (8 oz) container frozen whipped topping, thawed
lime zest and thinly slice lime for garnish
Directions:
1. Preheat oven to 400.
2. To make crust: In a medium bowl, combine pretzel crumbs, sugar, and butter. Press mixture into bottom and 1 3/4 inches up the side of a 9" springform pan.
3. Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.
4. To make filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.
5. Fold 1/2 of the whipped topping into the mixture, then pour ihnto the cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices if desired.
Friday, July 29, 2011
Green Granny Pancakes
A nice twist on a regular pancake. This recipe comes from the website www.healthyalberta.com
1/4 tsp. nutmeg
1 tsp. cinnnamon
2 large eggs
3 tbsp. melted butter
2 apples peeled and thinly sliced
2 cups milk
2 tbsp.lemon juice
2 cups flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1. Whisk eggs, melted butter, and soured milk in a medium bowl. Add to flour mixture with the apples. Cook and serve! MMMMM!
1/4 tsp. nutmeg
1 tsp. cinnnamon
2 large eggs
3 tbsp. melted butter
2 apples peeled and thinly sliced
2 cups milk
2 tbsp.lemon juice
2 cups flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1. Whisk eggs, melted butter, and soured milk in a medium bowl. Add to flour mixture with the apples. Cook and serve! MMMMM!
Thursday, July 28, 2011
Salmon with Thai Rice Salad
This recipe is from Food and Wine Magazine's Quick from scratch one-dish meals. The wine they suggest is a rieslings, and more specifically, a kabinett from Gremany.
1 1/2 cups long grain rice
3 tbsp lime juice
3 tbsp Asian fish sauce
2 tbsp cooking oil
3 1/2 tsp sugar
pinch cayenne
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4 inch dice
3 carrots, grated
4 scallions including green tops, chopped
6 tbsp chopped cilantro or fresh parsley
2 lbs skinless center-cut salmon fillet, cut into 4 pieces
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1. Stir rice into a medium pot of boiling water and cook until done. Drain and rinse with cold water.
2. In a large glass bowl, combine the lime juice, fish sauce, 1 tbsp of the oil, sugar, and cauenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.
3. Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining oil and sprinkle with the alt and pepper. Put the salmon on the pan (does this step not seem a little um....duh). Broil until just done. Put the rice sald on plates and top with salmon.
1 1/2 cups long grain rice
3 tbsp lime juice
3 tbsp Asian fish sauce
2 tbsp cooking oil
3 1/2 tsp sugar
pinch cayenne
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4 inch dice
3 carrots, grated
4 scallions including green tops, chopped
6 tbsp chopped cilantro or fresh parsley
2 lbs skinless center-cut salmon fillet, cut into 4 pieces
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1. Stir rice into a medium pot of boiling water and cook until done. Drain and rinse with cold water.
2. In a large glass bowl, combine the lime juice, fish sauce, 1 tbsp of the oil, sugar, and cauenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.
3. Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining oil and sprinkle with the alt and pepper. Put the salmon on the pan (does this step not seem a little um....duh). Broil until just done. Put the rice sald on plates and top with salmon.
Curry Grilled Salmon with Creamy Cucumber Sauce
This one is from Canadian Living Magazine:
4 wild Pacific pink salmon fillets
2 tbsp. olive oil, divided
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
1 tbsp. curry powder
1/2 cup plain yogurt
1/2 cup diced English cucumber
2 tbsp. fresh basil, chopped
2 tbsp. fresh mint, chopped
1 tbsp. each lemon zest and lemon juice
1 1/2 tsp. sugar
1. Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tbsp. olice oil. Season with 1/4 tsp. salt and 1/8 tsp. of pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.
2. In a bowl, combine the yogurt, remaining olive oil, cucumber, basil, mint, lemon zest and juice, sugar, salt, and pepper. Mix well.
3. Grill the salmon with the lid closed for 4 to 5 minutes or until it is just cooked through. Serve with the yogurt sauce.
If it is not barbecue season you can cook the salmon unter the broiler!
4 wild Pacific pink salmon fillets
2 tbsp. olive oil, divided
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
1 tbsp. curry powder
1/2 cup plain yogurt
1/2 cup diced English cucumber
2 tbsp. fresh basil, chopped
2 tbsp. fresh mint, chopped
1 tbsp. each lemon zest and lemon juice
1 1/2 tsp. sugar
1. Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tbsp. olice oil. Season with 1/4 tsp. salt and 1/8 tsp. of pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.
2. In a bowl, combine the yogurt, remaining olive oil, cucumber, basil, mint, lemon zest and juice, sugar, salt, and pepper. Mix well.
3. Grill the salmon with the lid closed for 4 to 5 minutes or until it is just cooked through. Serve with the yogurt sauce.
If it is not barbecue season you can cook the salmon unter the broiler!
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