Saturday, November 22, 2008

Angel Hair Pasta with Chicken

2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves cut into 1 inch cubes
1 carrot, sliced diagonally into ¼ inch pieces
1 (10 oz) package frozen broccoli florets thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
¼ cup grated Parmesan cheese
Angle Hair Pasta

Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring for 2 minutes longer.

Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Top with chicken and vegetable mixture. Serve immediately.

Great Gram's Pierogies


3 cups flour
1 stick butter
¾ cups water
1 egg, beaten
8 potatoes
1 cup white cheddar cheese

Melt butter in water, then mix with flour and egg to make dough.

Clean and peel potatoes. Boil potatoes until done. Mash and mix with cheese. Salt and pepper potato mixture to taste.

Roll dough out and cut in 3 inch circles. Fill with 1 teaspoon potato mix. Pinch off. Preboil pierogie until it floats.

*My Notes:*
-You can eat it with butter and steamed onions or deep or pan fry
-I remember helping my great gram make this as a kid. Although it is time consuming, it will definitely be worth your time.

Creamy Montgomery Jack Soup

2 ½ cups water
1 medium tomato, chopped
1 (12 oz) can evaporated milk
1 (10 ¾ oz) can condensed cream of onion soup, undiluted
1 (10 ¾ oz) can condensed cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 oz. bulk Monterey Jack cheese, cut into 1 inch cubes

In a large saucepan combine the water and tomato. Bring to a boil; boil for 5 minutes.

Stir in milk, soups and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.

Cheeseburger Soup

1 ½ cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
¼ cup chopped green pepper
1 garlic clove, minced
1 tablespoon beef bouillon granules
½ teaspoon salt
1 pound ground beef cooked and drained
2 ½ cups milk, divided
3 tablespoons flour
8 oz. American Cheese, cubed
¼ to 1 teaspoon cayenne pepper,
optional

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in beef and 2 cups of milk; heat through.

Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened or bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Serve or cool.

*My Notes:*
-Although this recipe may seem a bit odd, try it and I am sure the whole family will love it.

Lime Punch

1 (3 oz) package lime Jell-O
½ cup sugar
1 (46 oz) can pineapple juice
¼ cup lemon juice
2 liter bottle ginger ale (diet can be used)

Make Jell-O as directed on box. Add the sugar, pineapple juice and lemon juice. Freeze.

Remove from freezer, about 45 minutes before serving. Add ½ of the ginger ale. Break the partially thawed frozen mixture apart with a spoon and mix with ginger ale. Drink should be slushy.

*My Notes:*
-Add more ginger ale as needed

Homemade Lemonade

3 cups sugar
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 liter club soda (chilled)

In a large saucepan mix together the sugar and water. Cook over medium heat until sugar dissolves. Stir in lemon peel. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

Remove from heat. Cool slightly, then add the lemon juice.

Cover and refrigerate until chilled. Discard lemon peel strips. Pour mixture into a large pitcher; gradually stir in club soda.

Sherbet Punch

1 quart orange sherbet
1 quart vanilla ice cream
2 large cans pineapple juice
1 liter ginger ale or 7-up

Combine sherbet and ice cream with the juice. Blend until smooth. Add soda before serving.

*My Notes:*
-Orange juice can be substituted for pineapple juice.

Iced Pumpkin Cookies

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
GLAZE:
Combine Confectionary sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add as needed.


Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt – set aside.

In a bowl, cream ½ cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop onto cookie sheets by tablespoons - flatten slightly.

Bake for 15-20 minutes in a preheated oven. Cool cookies and then drizzle glaze with a fork.

Cranberry Nut Bars

2 eggs
1 cup sugar
1cup flour
1/3 cup butter or margarine
1 ¼ cups fresh or frozen cranberries
½ cup chopped walnuts

Preheat oven to 350 degrees. Grease 8 inch square pan.

Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend will. Add cranberries and walnuts mixing gently just until combined.

Spread evenly into pan. Bake for 45 minutes or until golden brown. Cool and cut into squares. Yield: 6 Servings

Eggnog Cookies

2 ¼ cups flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cups salted butter, softened
½ cup eggnog
1 teaspoon pure vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg

Preheat oven to 300 degrees.

Combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.

Cream sugar and butter with an electric mixer until forms a grainy paste.

Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined do not over mix.

Drop by rounded teaspoonfuls onto ungreased baking sheets – 1 inch apart Sprinkle lightly with nutmeg.

Bake for 23-25 minutes or until bottom turns light brown. Transfer to cool, flat surface immediately.

Cream Cheese Cookies

1 package cream cheese, softened
1 egg
½ cup sugar
½ stick margarine
½ teaspoon vanilla
1 cup flour

Mix ingredients together and drop by teaspoon on greased cookie sheet. Add ½ cherry or nut in center if desired. Bake at 375 degrees for 10 minutes.

*My Notes:*
-The cookies do not take long at all. Some oven take a different amount of time to cook, so check the cookies frequently to make sure they do not get dark brown on the bottom.

Cinnamon Dough Ornaments

2 cups flour
1 cup salt
5 teaspoons cinnamon
3/4 to 1 cup water

Combine dry ingredients in a bowl. Stir in water gradually to make dough. Knead for 5-10 minutes until smooth.

Refrigerate for 30 minutes.

Roll out dough to desired thickness can range from 1/4 - 3/4 inch thick.Use cookie cutters to create shapes. Use a straw to make a hole so you can hang the ornament.

Baking for 45 minutes to 1 hour at 325°F. until dry. Let cool before you begin to decorate if desired. Paint with acrylic paints. Glue on fun eyes, buttons, ribbon, or any fun accessory. Coat with acrylic varnish when everything is dry, this is optional.

*My Notes:*
-The thicker the dough the longer it will take to bake.
-If dough sticks to your hands while kneading add more flour, if it crumbles, add water
-Kids love to help making these
-I like to attack these to Christmas presents during the holidays, not only do they look nice, but they smell really good!

Ashli's Pancakes (also cinnamon apple alteration)

2 cups flour
¼ cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 ½ cups milk
¼ cup vegetable oil

In bowl, combine flour, sugar, baking powder and salt.

Combine eggs and milk and oil. Add to dry ingredients and mix well. Pour onto lightly greased skillet.

Turn pancakes when bubbles appear on top; cook until second side is golden brown.

*My Notes:*
-These pancakes are not hard to make and taste so much better than the pancakes from a box!
-For Apple Cinnamon pancakes, use only a cup of milk and use a half of cup of applesauce. And then add Cinnamon to taste.
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