from Mom
Ingredients:
1 C sugar
1 C butter
1/2 C unblanched almonds (optional)
chocolate chips
chopped walnuts (optional)
Directions:
1. Combine first 3 (sugar, butter, almonds) and cook over medium heat until temp. reaches
300 (291-294 IF, or turns right golden color), stirring constantly.
2. Remove from heat and pour into buttered cookie sheet.
3. Cover with chocolate (can pour chips over immediately and smooth out and spread as chips
melt). Or melt chocolate in microwave and spread evenly on top.
4. Top with chopped walnuts while chocolate is still soft if desired.
5. Allow to cool and break into pieces.
Sunday, December 22, 2013
Thursday, November 7, 2013
Rattlesnake Bites
from Taste of Home
(aka Beef-Stuffed Crescents)
Notes: I originally made these from a different recipe and they dubbed them Rattlesnake Bites. And although I can't find that same recipe, I like that name better. These could be served for dinner, tailgates, or as an appetizer. I have tried with diced jalapenos but didn't like them as much. I did try them with 1/2 a jumbo biscuit tonight as well as crescent rolls. I prefer the crescent rolls by just a hair in texture but for looks, I prefer the biscuit. I also put in a can of diced tomatoes and liked it. Daniel likes these.
24 ServingsPrep: 25 min. Bake: 15 min.
Ingredients
- 1 pound ground beef
- 1 can (4 ounces) chopped green chilies
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, cubed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 3 tubes (8 ounces each) refrigerated crescent rolls'
- 1 can diced tomatoes, drained (optional)
- salt and pepper
Directions
- In a large skillet, cook beef and chilies over medium heat until meat
- is no longer pink; drain. Add cream cheese, tomatoes, cumin and chili powder.
- Cool slightly.
- Preheat oven to 375°. Separate crescent dough into 24 triangles.
- Place 1 tablespoon of beef mixture along the short end of each
- triangle; carefully roll up.
- Place point side down 2 in. apart on ungreased baking sheets. Bake
- 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Nutritional Facts:
1 roll equals 175 calories, 11 g fat (4 g saturated fat), 20 mg
cholesterol, 282 mg sodium, 12 g carbohydrate, trace fiber, 6 g protein.
Saturday, November 2, 2013
Slow Cooker Chile Verde Pork Tacos
from Mom
Ingredients
1 (2-3 lb) pork roast
1 onion, minced
3 cloves garlic, crushed
1 green pepper, finely chopped
2-3 tomatillos, husked and chopped
1 jalopeno, seeded and chopped, optional
1 (16 oz) jar green salsa
1 4 oz can green chilies
1 14 oz can diced tomatoes
1 tsp cumin
flour tortillas
taco toppings such as cheese, lettuce, avocado, tomato, sour cream
Directions:
Spray slow cooker with nonstick cooking spray. Place the roast in the slow cooker.
Add onion, garlic, green pepper, tomatillos, jalapeno, salsa, chilies, diced tomatoes, and cumin.
Cook on low 8-10 hours.
Ingredients
1 (2-3 lb) pork roast
1 onion, minced
3 cloves garlic, crushed
1 green pepper, finely chopped
2-3 tomatillos, husked and chopped
1 jalopeno, seeded and chopped, optional
1 (16 oz) jar green salsa
1 4 oz can green chilies
1 14 oz can diced tomatoes
1 tsp cumin
flour tortillas
taco toppings such as cheese, lettuce, avocado, tomato, sour cream
Directions:
Spray slow cooker with nonstick cooking spray. Place the roast in the slow cooker.
Add onion, garlic, green pepper, tomatillos, jalapeno, salsa, chilies, diced tomatoes, and cumin.
Cook on low 8-10 hours.
Mexican Crock pot Chicken
Notes: Mom's notes said it could use a bit more liquid.
from Mom
1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 can white/pinto beans, or both, (rinsed and drained)
2-3 cans chopped or diced tomatoes (do not drain)
2 cans corn (do not drain)
1 pkg mild taco seasoning (chili powder, cumin, garlic salt)
3 chicken breasts (can be frozen)
Mix corn and taco seasoning together. Then combine everything but chicken. Add chicken on top. Cook on Low for 8 hours or High for 6 hours.
Shred chicken before serving.
from Mom
1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 can white/pinto beans, or both, (rinsed and drained)
2-3 cans chopped or diced tomatoes (do not drain)
2 cans corn (do not drain)
1 pkg mild taco seasoning (chili powder, cumin, garlic salt)
3 chicken breasts (can be frozen)
Mix corn and taco seasoning together. Then combine everything but chicken. Add chicken on top. Cook on Low for 8 hours or High for 6 hours.
Shred chicken before serving.
Garlic Red Potatoes
from Mom
Ingredients:
2 lbs red potatoes, quartered
1/4 C butter, melted
2 tsp minced garlic
1 tsp salt
1 lemon, juiced
1 Tbsp grated Parmesan cheese
Directions:
Preheat oven to 350 degrees.
Place potatoes in an 8x8 inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat.
Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 45 minutes. Uncover and bake an additional 10 min or until golden brown.
Ingredients:
2 lbs red potatoes, quartered
1/4 C butter, melted
2 tsp minced garlic
1 tsp salt
1 lemon, juiced
1 Tbsp grated Parmesan cheese
Directions:
Preheat oven to 350 degrees.
Place potatoes in an 8x8 inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat.
Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 45 minutes. Uncover and bake an additional 10 min or until golden brown.
CPK's Thai Chicken Pizza
from Fav Family Recipes
Ingredients
- Pizza Crust recipe HERE
- 1 to 2 chicken breasts
- 3/4 c. House of Tsang Peanut Sauce (just for the marinade)
- 2 to 3 cups mozzarella cheese
- 1/2 c. julienned carrots
- 1/2 c. bean sprouts
- 1/2 c. peanuts
- 1/4 c. fresh chopped cilantro
- 1/4 c. diced green onion
- PEANUT SAUCE:
- 1/2 c. chicken broth
- 6 Tbsp. (heaping) creamy peanut butter
- 2-4 tsp. Sriracha chili sauce - depending on how hot you like it
- 3 Tbsp. honey
- 6 Tbsp. soy sauce
- 3 Tbsp. fresh minced ginger
- 4-5 cloves garlic, pressed or minced
Instructions
- Marinate the chicken in the House of Tsang peanut sauce while preparing the rest of the pizza.
- In a small sauce pan, stir together all the sauce ingredients and let simmer on a low heat.
- Grill the chicken (discarding excess marinade) then cut into thin slices.
- Make the pizza crust according to directions then top with cheese, peanut sauce (that you just prepared) grilled chicken slices, carrots, bean sprouts, peanuts, cilantro, and onions.
- Bake 10-15 minutes at 450 degrees until edges are golden brown.
Zucchini Pizza with Garlic and Fresh Basil
got from mom, but I don't think either of us have tried this yet.
Ingredients:
1 pizza crust (suggests whole wheat)
2 medium zucchini
olive oil
1 (28 oz) can whole tomatoes in juice, juices drained
5 oz mozzarella
1 small red onion
2 large garlic cloves
a large handful of fresh basil leaves
chili peppper flakes (optional)
Directions:
1. Prepare crust.
2. Trim zucchini and cut lengthwise into 1/16 inch slices. Heat a grill pan over medium high heat; lightly brush with oil. Grill zucchini until softened and golden, about 2 min per side. Transfer to a plate; season lightly with coarse sea salt.
3. Put tomatoes in a bowl and using clean hands, break up into small pieces. Season tomato sauce with a pinch fine sea salt. Very thinly slice cheese, onion and garlic. Tear large basil leaves in half; leave small ones whole.
4. Make 4 small pizza crusts out of dough.
5. Spread tomato sauce onto dough, leaving a 1/4 inch border at edge. Working quickly, sprinkle some garlic and onion slices over sauce, then tear several slices mozzarella and put them onto pizza. Arrange zucchini slices over pizza in a crisscross pattern. Drizzle pizza with 2 teaspoons oil (avoiding edges), top with basil and sprinkle with coarse salt.
6. Cook on stone.
Ingredients:
1 pizza crust (suggests whole wheat)
2 medium zucchini
olive oil
1 (28 oz) can whole tomatoes in juice, juices drained
5 oz mozzarella
1 small red onion
2 large garlic cloves
a large handful of fresh basil leaves
chili peppper flakes (optional)
Directions:
1. Prepare crust.
2. Trim zucchini and cut lengthwise into 1/16 inch slices. Heat a grill pan over medium high heat; lightly brush with oil. Grill zucchini until softened and golden, about 2 min per side. Transfer to a plate; season lightly with coarse sea salt.
3. Put tomatoes in a bowl and using clean hands, break up into small pieces. Season tomato sauce with a pinch fine sea salt. Very thinly slice cheese, onion and garlic. Tear large basil leaves in half; leave small ones whole.
4. Make 4 small pizza crusts out of dough.
5. Spread tomato sauce onto dough, leaving a 1/4 inch border at edge. Working quickly, sprinkle some garlic and onion slices over sauce, then tear several slices mozzarella and put them onto pizza. Arrange zucchini slices over pizza in a crisscross pattern. Drizzle pizza with 2 teaspoons oil (avoiding edges), top with basil and sprinkle with coarse salt.
6. Cook on stone.
Subscribe to:
Posts (Atom)