Chocolate Salty Balls (not salty, we are just silly sisters who like South Park)
1 package Oreos®
8 oz. cream cheese, softened slightly
1 package of semi-sweet chocolate chips
Crush Oreos® with a rolling pin in a plastic zip lock baggie or blend in the bowl of a food processor. Add the cream cheese and combine. Roll teaspoon size portion into balls and place on a cookie sheet lined with parchment paper. Chill in the refrigerator until set. Meanwhile melt the chocolate chips until smooth. Using a fork or slotted spatula, dip the balls into the chocolate to cover and place back on the parchment paper. Chill for a few hours before serving. Serve immediately because cold balls will start to “sweat” if left out too long.
Saturday, March 20, 2010
Cheesy Potato Goodness
Cheesy Potato Goodness
2 lbs. frozen hash browns, thawed
1 can Campbell’s cream of chicken
1/2 cup butter, melted
1/2 cup onion, diced
1 tsp. salt
1 cup shredded cheese
1 pint sour cream
1/2 tsp. pepper
Mix all ingredients, but add potatoes last. Put in 9 x 13 casserole or two smaller. Top with Ritz cracker crumbs. Bake at 350° for about 45 minutes. Eat it up Yum!
This is really good for brunch...
2 lbs. frozen hash browns, thawed
1 can Campbell’s cream of chicken
1/2 cup butter, melted
1/2 cup onion, diced
1 tsp. salt
1 cup shredded cheese
1 pint sour cream
1/2 tsp. pepper
Mix all ingredients, but add potatoes last. Put in 9 x 13 casserole or two smaller. Top with Ritz cracker crumbs. Bake at 350° for about 45 minutes. Eat it up Yum!
This is really good for brunch...
Spanish Rice
1 cup long grain white rice
One medium onion, chopped fine
1/2 can El Pato salsa
Enough chicken broth to make 2 cups when added to the El Pato
1 tbsp. oil
Sauté oil, onion and rice until onion is soft and rice is starting to toast. Add El Pato/ broth mixture, bring to a boil then lower heat to low, cover and cook for 20 minutes-NO PEEKING! Fluff and enjoy!
One medium onion, chopped fine
1/2 can El Pato salsa
Enough chicken broth to make 2 cups when added to the El Pato
1 tbsp. oil
Sauté oil, onion and rice until onion is soft and rice is starting to toast. Add El Pato/ broth mixture, bring to a boil then lower heat to low, cover and cook for 20 minutes-NO PEEKING! Fluff and enjoy!
Tamale Pie
Tamale Pie
3/4 cup cornmeal
2 eggs
3 tbsp. oil
1 tsp. minced garlic
2 cans Del Monte creamed corn
1 can diced green chile
1/4 cup sugar
2 cups shredded Mexican cheese to layer
Mix all ingredients except cheese. Place 1/2 batter in 9x13 baking dish, add half the cheese. Place remaining batter on top and cover with remaining cheese. Bake at 350° degrees for 45 minutes.
3/4 cup cornmeal
2 eggs
3 tbsp. oil
1 tsp. minced garlic
2 cans Del Monte creamed corn
1 can diced green chile
1/4 cup sugar
2 cups shredded Mexican cheese to layer
Mix all ingredients except cheese. Place 1/2 batter in 9x13 baking dish, add half the cheese. Place remaining batter on top and cover with remaining cheese. Bake at 350° degrees for 45 minutes.
Spicy Thai Chicken Pasta
Thai Chicken Pasta
1 (13.5-oz.) can of lite unsweetened coconut milk
6 tbsp. (1/4 cup + 2 tbsp.) curry paste
(recommended: Masaman Curry Paste - Mae Ploy Brand)
2/3 cup chunky peanut butter
7 tbsp. (1/4 cup + 3 tbsp.) dark brown sugar
2 tbsp. Thai fish sauce
1/2 lb. cooked, drained Spaghetti
3 large boneless skinless chicken breasts
1 (14-oz.) can Bean sprouts, drained
2/3 cup green onion, diced
2/3 cup shredded carrots
cilantro for garnish
lime wedges
Cut chicken into cubes and cook over medium heat with a minimal amount of sesame oil and splash of soy sauce until cooked through. Add carrots and bean sprouts to heat through then toss with pasta and peanut sauce. Garnish with green onions, cilantro and a squeeze of lime.
Peanut Sauce:
Brink Coconut milk to a gentle boil, add curry paste and cook for 3 minutes. Add peanut butter and cook for 1 minute. On low heat, add brown sugar and cook for 2 minutes. Remove from heat and add fish sauce. Makes a lot of sauce
1 (13.5-oz.) can of lite unsweetened coconut milk
6 tbsp. (1/4 cup + 2 tbsp.) curry paste
(recommended: Masaman Curry Paste - Mae Ploy Brand)
2/3 cup chunky peanut butter
7 tbsp. (1/4 cup + 3 tbsp.) dark brown sugar
2 tbsp. Thai fish sauce
1/2 lb. cooked, drained Spaghetti
3 large boneless skinless chicken breasts
1 (14-oz.) can Bean sprouts, drained
2/3 cup green onion, diced
2/3 cup shredded carrots
cilantro for garnish
lime wedges
Cut chicken into cubes and cook over medium heat with a minimal amount of sesame oil and splash of soy sauce until cooked through. Add carrots and bean sprouts to heat through then toss with pasta and peanut sauce. Garnish with green onions, cilantro and a squeeze of lime.
Peanut Sauce:
Brink Coconut milk to a gentle boil, add curry paste and cook for 3 minutes. Add peanut butter and cook for 1 minute. On low heat, add brown sugar and cook for 2 minutes. Remove from heat and add fish sauce. Makes a lot of sauce
Chicken Enchiladas
4 chicken breasts, boiled and shredded
1 medium onion, chopped
2 cans green chile
2 cans green chile enchilada sauce
1 can Campbell’s cream of chicken soup
1 cup sour cream (plus more for garnish)
2 dozen corn tortillas
Salt and pepper
1 cup shredded Colby jack
1/2 cup chopped green onion
Boilchicken with an onion, garlic, bay, thyme, bouillon, and some Cholula seasoning. Sauté onion until soft in 1 tbsp. oil, add 1 can green chile to heat through. Add this mixture to shredded chicken and mix well. Mix other can of green chile with enchilada sauce, soup and sour cream; salt and pepper to taste. In a deep 9X13 pan, start layering tortillas dipped in sauce mix followed by chicken. You should be able to do about three chicken layers, ending with tortilla on top. Be sure to coat all tortillas well with sauce. Sprinkle cheese and green onions on top and bake, covered, at 350° degrees for 30 minutes. Remove foil and bake about 10 more minutes.
1 medium onion, chopped
2 cans green chile
2 cans green chile enchilada sauce
1 can Campbell’s cream of chicken soup
1 cup sour cream (plus more for garnish)
2 dozen corn tortillas
Salt and pepper
1 cup shredded Colby jack
1/2 cup chopped green onion
Boilchicken with an onion, garlic, bay, thyme, bouillon, and some Cholula seasoning. Sauté onion until soft in 1 tbsp. oil, add 1 can green chile to heat through. Add this mixture to shredded chicken and mix well. Mix other can of green chile with enchilada sauce, soup and sour cream; salt and pepper to taste. In a deep 9X13 pan, start layering tortillas dipped in sauce mix followed by chicken. You should be able to do about three chicken layers, ending with tortilla on top. Be sure to coat all tortillas well with sauce. Sprinkle cheese and green onions on top and bake, covered, at 350° degrees for 30 minutes. Remove foil and bake about 10 more minutes.
Green Turkey Chili
Green Turkey Chili
2 lbs ground turkey
1 medium onion, chopped
1 can (15.5 oz.) White kidney beans (cannellini), rinsed
1 can (11 oz.) corn, drained
1 1/2 cups medium green tomatillo salsa
1 can (4.5 oz.) chopped green chiles
2 tsp. minced garlic
11/2 tsp. ground cumin
1/2 tsp. salt
1/3 cup chopped cilantro
Brown turkey with onion. Add beans and corn. Mix salsa, chilies, garlic, cumin and salt in a medium bowl; pour over top. Cover and cook on low for about an hour. Stir in cilantro. Serve with: Sour cream,avocado,crushed chips, shredded Monterey Jack cheese, chopped red onion and lime wedges
2 lbs ground turkey
1 medium onion, chopped
1 can (15.5 oz.) White kidney beans (cannellini), rinsed
1 can (11 oz.) corn, drained
1 1/2 cups medium green tomatillo salsa
1 can (4.5 oz.) chopped green chiles
2 tsp. minced garlic
11/2 tsp. ground cumin
1/2 tsp. salt
1/3 cup chopped cilantro
Brown turkey with onion. Add beans and corn. Mix salsa, chilies, garlic, cumin and salt in a medium bowl; pour over top. Cover and cook on low for about an hour. Stir in cilantro. Serve with: Sour cream,avocado,crushed chips, shredded Monterey Jack cheese, chopped red onion and lime wedges
Kielbasa with Apples and Cabbage
Kielbasa Sausage . . . . with Apples and Cabbage
1 loop kielbasa sausage (about 1 lb)
1 small head red cabbage
1 medium onion, sliced
4 Granny smith apples, quartered
1/4 cup brown sugar
1 cup apple cider vinegar
Salt and pepper
Slice cabbage into about 1/2 inch shreds, removing core. Cut sausage into 1 inch chunks and brown in a large sauté pan, remove from pan and set aside. Add onion to pan with 1tbsp. oil and soften. Add cabbage and apples, sauté for 5 minutes with onion. Pour vinegar, sugar, salt and pepper in pan, stir to distribute evenly, cover pan with lid and let cabbage cook until it has just a little bite left. Add kielbasa back to pan and serve.
1 loop kielbasa sausage (about 1 lb)
1 small head red cabbage
1 medium onion, sliced
4 Granny smith apples, quartered
1/4 cup brown sugar
1 cup apple cider vinegar
Salt and pepper
Slice cabbage into about 1/2 inch shreds, removing core. Cut sausage into 1 inch chunks and brown in a large sauté pan, remove from pan and set aside. Add onion to pan with 1tbsp. oil and soften. Add cabbage and apples, sauté for 5 minutes with onion. Pour vinegar, sugar, salt and pepper in pan, stir to distribute evenly, cover pan with lid and let cabbage cook until it has just a little bite left. Add kielbasa back to pan and serve.
Chicken Paprikash
Chicken Paprikash
4 tbsp. of butter or vegetable oil
1 medium size onion, finely chopped
3 1/2 lbs. of chicken
1 green pepper, cored, seeded, and finely chopped
1 medium tomato, seeded, and chopped
1 tbsp. of sweet paprika
Salt and pepper, to taste
1 cup of sour cream
Wide Egg Noodles Dumplings: (galuska)
3 beaten eggs
1/2 tsp. salt
1/2 cup evaporated milk
1 cup flour
1/2 cup finely grated potato
Heat the butter or oil in the skillet. Add the onion and sauté over mod¬erate heat for 2 minutes. Add the chicken, pepper, tomato, and paprika. Season with salt and pepper and stir in the water. Cover and cook for 35 minutes, or until the chicken is tender. Serve the sour cream separately. Serve the chicken with galuska, egg barley, egg noodles, or boiled rice and a cucumber salad.
If serving with dumplings: Combine eggs, milk and salt. Stir into flour. Drop by small tsp. into boiling salted water. Cook 5 minutes after they float. Serves 4-6.
(From my Grandpa Dragony’s Hungarian cookbook)
4 tbsp. of butter or vegetable oil
1 medium size onion, finely chopped
3 1/2 lbs. of chicken
1 green pepper, cored, seeded, and finely chopped
1 medium tomato, seeded, and chopped
1 tbsp. of sweet paprika
Salt and pepper, to taste
1 cup of sour cream
Wide Egg Noodles Dumplings: (galuska)
3 beaten eggs
1/2 tsp. salt
1/2 cup evaporated milk
1 cup flour
1/2 cup finely grated potato
Heat the butter or oil in the skillet. Add the onion and sauté over mod¬erate heat for 2 minutes. Add the chicken, pepper, tomato, and paprika. Season with salt and pepper and stir in the water. Cover and cook for 35 minutes, or until the chicken is tender. Serve the sour cream separately. Serve the chicken with galuska, egg barley, egg noodles, or boiled rice and a cucumber salad.
If serving with dumplings: Combine eggs, milk and salt. Stir into flour. Drop by small tsp. into boiling salted water. Cook 5 minutes after they float. Serves 4-6.
(From my Grandpa Dragony’s Hungarian cookbook)
Albondigas Soup
Albondigas Soup
1 tablespoon vegetable oil
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
6 cups beef stock
2 cups canned crushed tomatoes
1 canned chipotle chile plus 1 to 2 teaspoons adobo sauce
2 carrots, grated
1 teaspoon salt
1/2 cup grated zucchini
1/4 cup uncooked rice
Albondigas:
1/2 pound ground beef
1/4 pound bulk chorizo or ground pork
1/4 cup grated zucchini
1 egg
1 garlic clove, minced
1 stale small corn tortilla, minced or processed to crumbs
in a food processor
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
Water
Chopped fresh cilantro for garnish
In a large, heavy saucepan or stockpot, warm the oil over medium heat and sauté the onion and garlic with the oregano and cumin until the onion is softened. Pour in the stock and add the tomatoes, chipotle, car-rots, and salt. (The zucchini and rice will be added later.) Reduce the heat to medium-low and simmer the soup for 20 minutes while you form the alb6ndigas.
In a bowl, combine all the meatball ingredients and mix well. Form into small balls, about 3/4 inch in diameter. In a large saucepan, bring to a boil enough water to cover the meatballs and add them. Boil for 3 to 4 minutes to eliminate some of the grease. Drain the albondigas, discarding the cooking water. Add the albondigas, along with the reserved zucchini and rice, to the soup. Continue simmering for 30 minutes. Ladle the soup into bowls and top with generous sprinklings of cilantro before serving.
1 tablespoon vegetable oil
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
6 cups beef stock
2 cups canned crushed tomatoes
1 canned chipotle chile plus 1 to 2 teaspoons adobo sauce
2 carrots, grated
1 teaspoon salt
1/2 cup grated zucchini
1/4 cup uncooked rice
Albondigas:
1/2 pound ground beef
1/4 pound bulk chorizo or ground pork
1/4 cup grated zucchini
1 egg
1 garlic clove, minced
1 stale small corn tortilla, minced or processed to crumbs
in a food processor
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
Water
Chopped fresh cilantro for garnish
In a large, heavy saucepan or stockpot, warm the oil over medium heat and sauté the onion and garlic with the oregano and cumin until the onion is softened. Pour in the stock and add the tomatoes, chipotle, car-rots, and salt. (The zucchini and rice will be added later.) Reduce the heat to medium-low and simmer the soup for 20 minutes while you form the alb6ndigas.
In a bowl, combine all the meatball ingredients and mix well. Form into small balls, about 3/4 inch in diameter. In a large saucepan, bring to a boil enough water to cover the meatballs and add them. Boil for 3 to 4 minutes to eliminate some of the grease. Drain the albondigas, discarding the cooking water. Add the albondigas, along with the reserved zucchini and rice, to the soup. Continue simmering for 30 minutes. Ladle the soup into bowls and top with generous sprinklings of cilantro before serving.
Spicy Cucumber Relish
Spicy Cucumber Relish
(Goes great with Spicy Thai Chicken Pasta)
I cup distilled white vinegar
I cup golden brown or white sugar
I teaspoon salt
I large cucumber. hothouse
4 to 6 small Thai chilies. or 2 to 3 Serrano chilies. Finely chopped
1/3 cup chopped cilantro, including the stems
Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute at a gentle boil, stirring occasionally. Remove from the heat and cool to room tempera¬ture. When ready to serve, peel the cucumber and cut it in half lengthwise. (If using a common cucumber, scrape out the seeds with a spoon.) Cut the halved cucumber crosswise into thin slices. Place the cucumber, chilies and cilantro in a mixing bowl. Pour the cooled vinegar dressing over the relish ingredients and mix gently.
You can make the dressing and refrigerate it up to 1 day in advance. Add the relish ingredients just before serving so the cucumbers stay crisp and the cilantro stays lively.
(Goes great with Spicy Thai Chicken Pasta)
I cup distilled white vinegar
I cup golden brown or white sugar
I teaspoon salt
I large cucumber. hothouse
4 to 6 small Thai chilies. or 2 to 3 Serrano chilies. Finely chopped
1/3 cup chopped cilantro, including the stems
Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute at a gentle boil, stirring occasionally. Remove from the heat and cool to room tempera¬ture. When ready to serve, peel the cucumber and cut it in half lengthwise. (If using a common cucumber, scrape out the seeds with a spoon.) Cut the halved cucumber crosswise into thin slices. Place the cucumber, chilies and cilantro in a mixing bowl. Pour the cooled vinegar dressing over the relish ingredients and mix gently.
You can make the dressing and refrigerate it up to 1 day in advance. Add the relish ingredients just before serving so the cucumbers stay crisp and the cilantro stays lively.
Bacon Wrapped Smokies
Bacon Wrapped Smokies
Lil’ smokies
Bacon
Brown sugar
Cut bacon just long enough to wrap around smokie once, secure with toothpick. Place in foil lined baking pan and sprinkle generously with brown sugar. Bake at 375 degrees until bacon is crispy. Stand back!
My husband's favorite Super Bowl snack
Lil’ smokies
Bacon
Brown sugar
Cut bacon just long enough to wrap around smokie once, secure with toothpick. Place in foil lined baking pan and sprinkle generously with brown sugar. Bake at 375 degrees until bacon is crispy. Stand back!
My husband's favorite Super Bowl snack
Salsa de Alexis
Salsa de Alexis
1 big can diced tomatoes (22oz)
1 clove garlic
1-3 tbsp. crushed red pepper flakes
3 or more whole jalapeños
1 bunch green onion
1/2 bunch cilantro
Juice of two limes
Salt and pepper to taste
Grind garlic, pepper flakes and pinch of salt in food processor until fine. Heat comes from the red pepper so add as much as you like. Add jalapeño, green onion, and cilantro and pulse to rough chop. Add tomatoes and lime juice and pulse until chopped but with some texture left. TASTE! Add salt and pepper! EAT!
1 big can diced tomatoes (22oz)
1 clove garlic
1-3 tbsp. crushed red pepper flakes
3 or more whole jalapeños
1 bunch green onion
1/2 bunch cilantro
Juice of two limes
Salt and pepper to taste
Grind garlic, pepper flakes and pinch of salt in food processor until fine. Heat comes from the red pepper so add as much as you like. Add jalapeño, green onion, and cilantro and pulse to rough chop. Add tomatoes and lime juice and pulse until chopped but with some texture left. TASTE! Add salt and pepper! EAT!
Chocolate Chip Coffee Cake
Chocolate Chip Coffee Cake
3 cups Bisquick
1 1/2 tsp. vanilla
1 cup sugar
2 eggs
2 cups sour cream
6 oz. of semi sweet chocolate chips
1/4 cup butter, melted
Streusel topping, layering:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. ground cinnamon
1/4 cup butter, melted
Heat oven to 350° degrees. Grease and flour 12-cup Bundt pan, or use a non-stick cooking spray. Mix all ingredients except Streusel filling. Pour 1/2 batter into Bundt pan and top with 1/2 the streusel. Pour remaining batter into pan and top with remaining streusel. Bake 45-50 minutes. Cool 10 minutes in pan, remove from pan and cool, and sprinkle with powdered sugar.
My Mama's recipe
3 cups Bisquick
1 1/2 tsp. vanilla
1 cup sugar
2 eggs
2 cups sour cream
6 oz. of semi sweet chocolate chips
1/4 cup butter, melted
Streusel topping, layering:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. ground cinnamon
1/4 cup butter, melted
Heat oven to 350° degrees. Grease and flour 12-cup Bundt pan, or use a non-stick cooking spray. Mix all ingredients except Streusel filling. Pour 1/2 batter into Bundt pan and top with 1/2 the streusel. Pour remaining batter into pan and top with remaining streusel. Bake 45-50 minutes. Cool 10 minutes in pan, remove from pan and cool, and sprinkle with powdered sugar.
My Mama's recipe
Blintz Casserole
Blintz Casserole
Batter:
1/2 lb. butter, softened (2 sticks)
1/2 cup sugar
2 eggs
1 cup sifted flour
3 tsp. baking powder
1/8 tsp. salt
1/4 cup milk
1 tsp. vanilla
Filling:
1 (16-oz.) container ricotta cheese
2 eggs
3/4 cup sugar
1/8 tsp. salt
4 tbsp. lemon juice
8 oz. cream cheese, softened
Cream the butter, sugar, vanilla, eggs and milk. In another bowl, blend together ingredients for filling. Place half of batter in a greased 9 x 13-inch pan, spread evenly. Gently top with all of the filling, spreading evenly. Cover the filling with remainder of the batter. Bake at 300° degrees for 1 1/2 hours.
It is hard to cover the filling evenly without either dropping by teaspoonfuls or filling a pastry bag and piping it on, but do not attempt to spread or smooth it out once on top of the filling, it will bake up just fine. Excellent for brunch garnished with powdered sugar and fresh berries (strawberries and blueberries)
Alexis Yeager via my sister Sarah
Batter:
1/2 lb. butter, softened (2 sticks)
1/2 cup sugar
2 eggs
1 cup sifted flour
3 tsp. baking powder
1/8 tsp. salt
1/4 cup milk
1 tsp. vanilla
Filling:
1 (16-oz.) container ricotta cheese
2 eggs
3/4 cup sugar
1/8 tsp. salt
4 tbsp. lemon juice
8 oz. cream cheese, softened
Cream the butter, sugar, vanilla, eggs and milk. In another bowl, blend together ingredients for filling. Place half of batter in a greased 9 x 13-inch pan, spread evenly. Gently top with all of the filling, spreading evenly. Cover the filling with remainder of the batter. Bake at 300° degrees for 1 1/2 hours.
It is hard to cover the filling evenly without either dropping by teaspoonfuls or filling a pastry bag and piping it on, but do not attempt to spread or smooth it out once on top of the filling, it will bake up just fine. Excellent for brunch garnished with powdered sugar and fresh berries (strawberries and blueberries)
Alexis Yeager via my sister Sarah
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