Sugar Cookies:
1 1/2c. Butter, softened
3c White Sugar
4 Eggs
2t. Vanilla
5c. All-Purpose Flour
2t. Baking Powder
1t. Salt
Cream together butter & sugar until smooth. Beat in eggs & vanilla. Stir in flour, baking powder, & salt. Cover & chill at least 1 hour. Preheat oven to 400. Roll out dough 1/4" to 1/2" thick on surface sprinkled with powdered sugar or flour. Place 1" apart on ungreased cookie sheet or parchment paper. Bake 6-8 minutes & cool completely.
Cream Cheese Frosting:
2 (8oz) pkgs. Cream Cheese, softened
1/2c Butter, softened
2c Sifted Powdered Sugar (it's fine not sifted, just a little lumpy)
2t. Vanilla
Cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in sugar. This makes a LOT so you may want to half it.
Friday, March 26, 2010
My Mom's Banana Cream Pie by Ashley
1 large box of Jello brand french vanilla instant pudding (plus ingredients to make)
1-2 large bananas
1 cooked & cooled pie crust
1 container frozen whipped topping
Slice bananas in the bottom of the pie crust (as many to your liking) and set aside. Make pudding according to the pie filling instructions on the box. When pudding starts to firm fold in a very large spoonful of whipped topping. Pour on top of bananas and refrigerate at least 1 hour. Top with remaining bananas and whipped topping if desired.
Depending on how many bananas and whipped topping you use, it can make 2 pies.
1-2 large bananas
1 cooked & cooled pie crust
1 container frozen whipped topping
Slice bananas in the bottom of the pie crust (as many to your liking) and set aside. Make pudding according to the pie filling instructions on the box. When pudding starts to firm fold in a very large spoonful of whipped topping. Pour on top of bananas and refrigerate at least 1 hour. Top with remaining bananas and whipped topping if desired.
Depending on how many bananas and whipped topping you use, it can make 2 pies.
Black Forest Trifle by Ashley
1 9oz pkg. Devil's Food Cake Mix (plus ingredients to make)
2 Bars (1.55oz each) Milk Chocolate Candy, divided
1 Can (30oz) Cherry Pie Filling
1t. Almond Extract
1/2c. Cranberry Cherry Juice
2c. Cold Milk
2 pkgs. (3.3oz each) White Chocolate Instant Pudding & Pie Filling
1 Container Frozen Whipped Topping, thawed
Prepare cake mix according to directions. Bake & cool completely. Loosen cake from pan & cut into 1" cubes, set aside. Chop 1 1/2 of chocolate bars. Save remaining for garnish.
Combine cherry pie filling & almond extract in a small bowl, remove 1/2c. for garnish and set aside. Stir juice into pie filling.
Pour milk into a separate bowl and whisk in pudding mixture until it begins to thicken. Fold in whipped topping.
Place 1/2 of cake cubes in the bottom of large bowl. Layer 1/2 of pie filling mixture evenly over cake cubes. Sprinkle with 1/2 of the chopped chocolate, and top with 1/2 of the pudding mixture pressing lightly. Repeat.
Garnish with reserved pie filling and candy bars (made into curls). Refrigerate at least 30 minutes before serving.
2 Bars (1.55oz each) Milk Chocolate Candy, divided
1 Can (30oz) Cherry Pie Filling
1t. Almond Extract
1/2c. Cranberry Cherry Juice
2c. Cold Milk
2 pkgs. (3.3oz each) White Chocolate Instant Pudding & Pie Filling
1 Container Frozen Whipped Topping, thawed
Prepare cake mix according to directions. Bake & cool completely. Loosen cake from pan & cut into 1" cubes, set aside. Chop 1 1/2 of chocolate bars. Save remaining for garnish.
Combine cherry pie filling & almond extract in a small bowl, remove 1/2c. for garnish and set aside. Stir juice into pie filling.
Pour milk into a separate bowl and whisk in pudding mixture until it begins to thicken. Fold in whipped topping.
Place 1/2 of cake cubes in the bottom of large bowl. Layer 1/2 of pie filling mixture evenly over cake cubes. Sprinkle with 1/2 of the chopped chocolate, and top with 1/2 of the pudding mixture pressing lightly. Repeat.
Garnish with reserved pie filling and candy bars (made into curls). Refrigerate at least 30 minutes before serving.
Apple Pie by Ashley
2 pie crusts
1t. cinnamon
1t nutmeg
1T vanilla
1/2c. unsalted butter
3T all-purpose flour
3T. water
1/2c white sugar
1/2c packed brown sugar
8 granny smith apples, peeled, cored, and sliced
(if granny smith is too tart to your liking use 4-5 granny smith and 3-4 other brand)
Place one crust in the bottom of 9" glass pie pan and prepare the top crust to your liking. Melt butter in a saucepan. Stir in flour to form a paste. Add water, sugar, vanilla, & spices. Bring to a boil then reduce temperature and let simmer. Fill the bottom crust with apples, mounded slightly. Pour 2/3 of sauce over apples. Cover with lattice top crust (or other crust of your choosing) and gently pour rest of sauce over top crust. Bake 1 hour on 350.
1t. cinnamon
1t nutmeg
1T vanilla
1/2c. unsalted butter
3T all-purpose flour
3T. water
1/2c white sugar
1/2c packed brown sugar
8 granny smith apples, peeled, cored, and sliced
(if granny smith is too tart to your liking use 4-5 granny smith and 3-4 other brand)
Place one crust in the bottom of 9" glass pie pan and prepare the top crust to your liking. Melt butter in a saucepan. Stir in flour to form a paste. Add water, sugar, vanilla, & spices. Bring to a boil then reduce temperature and let simmer. Fill the bottom crust with apples, mounded slightly. Pour 2/3 of sauce over apples. Cover with lattice top crust (or other crust of your choosing) and gently pour rest of sauce over top crust. Bake 1 hour on 350.
Crock Pot Stronganoff by Ashley
2 Chicken Breasts, cubed
1/8c. Smart Balance Light w/Flax Oil
7oz. Package Dry Italian Style Salad Dressing Mix
8oz. Fat Free Cream Cheese
10.75oz Can Fat Free/Low Sodium Condensed Cream of Chicken Soup
12oz box Noodles or rice of your choice (preferable whole wheat)
Put chicken, smart balance, and dressing mix in crock pot. Mix together and cook on low 4-6 hours. Add cream cheese and soup. Mix together and cook 30 minutes. Serve over noodles or rice and favorite veggies on the side.
1/8c. Smart Balance Light w/Flax Oil
7oz. Package Dry Italian Style Salad Dressing Mix
8oz. Fat Free Cream Cheese
10.75oz Can Fat Free/Low Sodium Condensed Cream of Chicken Soup
12oz box Noodles or rice of your choice (preferable whole wheat)
Put chicken, smart balance, and dressing mix in crock pot. Mix together and cook on low 4-6 hours. Add cream cheese and soup. Mix together and cook 30 minutes. Serve over noodles or rice and favorite veggies on the side.
Lasagna by Ashley
1lb. lean ground beef or turkey
2 1/2c. shredded mozzarella cheese, divided
1c. grated Parmesan cheese, divided
15oz. container fat free cottage cheese
1T. dried parsley or 1/4 c. chopped fresh
2 egg whites
26oz jar spaghetti sauce
1c water
12 whole wheat lasagna noodles, uncooked
1 large handful of spinach & 1 small zucchini, pureed
Brown meat in a skillet, drain grease and rinse with hot water then return to skillet. Stir in spaghetti sauce. Add the 1c water to empty jar, shake well, then add to meat & sauce. In a medium bowl mix 1/4c. mozzarella, cottage cheese, 1/2 of the parmesan, parsley, egg whites, & the pureed spinach/zucchini.
Spread one cup of the sauce on the bottom of 9x13" baking dish, top with 3 lasagna noodles, 1/3 cottage cheese mixture, and 1c. of sauce. Repeat layers twice. Top with remaining 3 noodles then remaining sauce. Sprinkle with remaining mozzarella & parmesan. Cover with greased foil. Bake 1 hour on 350, remove foil, then bake 15 more minutes. Let stand 15 minutes.
2 1/2c. shredded mozzarella cheese, divided
1c. grated Parmesan cheese, divided
15oz. container fat free cottage cheese
1T. dried parsley or 1/4 c. chopped fresh
2 egg whites
26oz jar spaghetti sauce
1c water
12 whole wheat lasagna noodles, uncooked
1 large handful of spinach & 1 small zucchini, pureed
Brown meat in a skillet, drain grease and rinse with hot water then return to skillet. Stir in spaghetti sauce. Add the 1c water to empty jar, shake well, then add to meat & sauce. In a medium bowl mix 1/4c. mozzarella, cottage cheese, 1/2 of the parmesan, parsley, egg whites, & the pureed spinach/zucchini.
Spread one cup of the sauce on the bottom of 9x13" baking dish, top with 3 lasagna noodles, 1/3 cottage cheese mixture, and 1c. of sauce. Repeat layers twice. Top with remaining 3 noodles then remaining sauce. Sprinkle with remaining mozzarella & parmesan. Cover with greased foil. Bake 1 hour on 350, remove foil, then bake 15 more minutes. Let stand 15 minutes.
Chicken Enchiladas by Ashley
1t. Olive Oil
2 Chicken Breasts boiled & shredded
1/2c. Chopped Onion
7oz. Can Diced Green Chilies
Taco Seasoning
1/2c. Sour Cream
2c. Cottage Cheese
Pinch of Pepper
Tortillas
2c. Monterey Jack Cheese
10oz. Can Enchilada Sauce
Meat Mixture: Heat oil in a skillet. Add shredded chicken, onion, and green chilies. Saute until brown. Add taco seasoning and prepare according to package directions.
Cheese Mixture: Mix sour cream with cottage cheese and season with pepper (I also use a cap-full of Mrs. Dash); stir until well blended.
Assembly: Heat tortillas until soft. Place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of monterey jack cheese. Roll tortillas and place in a 9x13" baking dish (pour just enough enchilada sauce in bottom of baking dish to lightly cover bottom). Top with any remaining ingredients. Bake 30 minutes on 350.
2 Chicken Breasts boiled & shredded
1/2c. Chopped Onion
7oz. Can Diced Green Chilies
Taco Seasoning
1/2c. Sour Cream
2c. Cottage Cheese
Pinch of Pepper
Tortillas
2c. Monterey Jack Cheese
10oz. Can Enchilada Sauce
Meat Mixture: Heat oil in a skillet. Add shredded chicken, onion, and green chilies. Saute until brown. Add taco seasoning and prepare according to package directions.
Cheese Mixture: Mix sour cream with cottage cheese and season with pepper (I also use a cap-full of Mrs. Dash); stir until well blended.
Assembly: Heat tortillas until soft. Place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of monterey jack cheese. Roll tortillas and place in a 9x13" baking dish (pour just enough enchilada sauce in bottom of baking dish to lightly cover bottom). Top with any remaining ingredients. Bake 30 minutes on 350.
Cheesey Vegetable Soup by Ashley
4-5c. Cubed Potatoes
2c. Sliced carrots
1-2c. Chopped celery
1 Broccoli floret
1c. Chopped onion
2T Salt
2 1/2c. Water
1/4c. Margarine
1/2c. Flour
1/2t. Mustard
6 Chicken bouillon cubes dissolved in 2c water
2c. Grated cheese
In a large pot steam & simmer potatoes, carrots, celery, onions, and salt in the 2 1/2c. water. Add broccoli & simmer a few more minutes. In a medium pot melt 1/4c. margarine. Add 1/2c. flour and 1/2t. mustard. Stir until well blended then add bouillon mixture. Allow to thicken again then add grated cheese. Add to steamed vegetables. Let soup simmer until vegetables are at the desired tenderness.
2c. Sliced carrots
1-2c. Chopped celery
1 Broccoli floret
1c. Chopped onion
2T Salt
2 1/2c. Water
1/4c. Margarine
1/2c. Flour
1/2t. Mustard
6 Chicken bouillon cubes dissolved in 2c water
2c. Grated cheese
In a large pot steam & simmer potatoes, carrots, celery, onions, and salt in the 2 1/2c. water. Add broccoli & simmer a few more minutes. In a medium pot melt 1/4c. margarine. Add 1/2c. flour and 1/2t. mustard. Stir until well blended then add bouillon mixture. Allow to thicken again then add grated cheese. Add to steamed vegetables. Let soup simmer until vegetables are at the desired tenderness.
Sunday, March 21, 2010
Chicken Enchiladas by Alyssa
8-10 flour tortillas
1 can cream of mushroom
1 ½ sour cream
Green onions chopped
1 pound grated cheddar cheese
1 can chicken
Mix together 1st 4 ingredients. Set aside for topping
Mix chicken in with the rest. Add 1 c. cheese.
Fill tortillas with chicken mixture. Put sauce and cheese on top. Cook for 30-40 minutes at 350 degrees.
1 can cream of mushroom
1 ½ sour cream
Green onions chopped
1 pound grated cheddar cheese
1 can chicken
Mix together 1st 4 ingredients. Set aside for topping
Mix chicken in with the rest. Add 1 c. cheese.
Fill tortillas with chicken mixture. Put sauce and cheese on top. Cook for 30-40 minutes at 350 degrees.
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