Friday, February 26, 2010

Restaurant Style Salsa - Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Wednesday, February 24, 2010

Light Alfredo - Katy K,

6-7 Light Laughing Cow cheese wedges (I used Garlic & Herb flavor)
1 cup skim milk (I used 1% b/c it's what we had),
1/4 cup parmesan cheese,
2 tsp fresh garlic,
dash of nutmeg.

I added a bit of basil too. Melt this all on low for about 15 minutes. Add your favorite pasta. Whole wheat penne or rotini would be good. We had light cheese ravioli... See More's. Then I drained a can of petite-diced tomatoes really well and mixed those in at the end just before I added my cooked pasta to the sauce pan. It was D'Lish!!!!

Monday, February 22, 2010

Snickerdoodle Muffin - Pleasant Home Blog

Heat Oven to 350 and grease regular size Muffin Tins

1 Cup Butter that has been softened (2 sticks)
1 Cup Sugar
2 tsp. Vanilla
2 Eggs beaten
1 -1/4 Cups Sour Cream

Mix in Separate bowl; add to mixture above.
3/4 tsp. Baking Soda
3/4 tsp. Baking Powder
3/4 tsp. Cream of Tarter
2 1/4 Cups Flour

Dough will be like a sticky biscuit dough. Use some sort of scoop,
i.e. cookie scoop, ice cream scoop, or laddle and scoop out a portion
of dough. Drop dough into a bowl of:

1 Cup Sugar and 2 TBSP. of Cinnamon

Roll around and completely coat dough ball.

Drop coated dough ball into greased muffin tin's.

I was able to get 24 med. size cupcakes. (and yes, your fingers do get a little sticky doughy)

Bake approx. 20 minutes.

They are SO DELISH!

I sprinkled a bit of the left over Sugar/Cinnamon mixture on top of each cupcake just before I baked them. mmmmm. {I haven't used cupcake wrappers on these, I'm sure it would probably be fine

Sunday, February 14, 2010

Frozen Cappuccino Punch

1/2 C sugar
1/4 C instant coffee granules
1 C boiling water
8 C milk
1 qt vanilla ice cream, softened
1 qt chocolate ice cream, softened

In a small bowl, combine the sugar and coffee. Stir in boiling water until dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a 1 gallon punch bowl. Stir in milk. Add scoops of ice cream. Stir until melted.

Tuesday, February 2, 2010

Freeze Ahead Dinner Rolls - Freeze Happy Blog

3 tablespoons unsalted butter , plus 2 tablespoons for bowl and baking dish
1 1/2 cups whole milk
1/3 cup honey
4 tablespoons vegetable shortening
5-5 1/2 cups all-purpose flour
1 tablespoon yeast (rapid rise or instant)
2 teaspoons salt
1 large egg , plus1 large egg beaten with 1 tablespoon water

1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.

2. Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well. Don't get the milk mixture too hot, or the dough won't rise.

3. Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.

4. Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.

5. Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely, about 2 hours longer.

To Freeze
Keeping rolls together or seperating into individual serving sizes, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.

To Serve
Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.

Makes 15 large rolls.

Low Country Cookie - Paula Deen Food Network

1 (16-ounce) box graham crackers
12 tablespoons (1 1/2 sticks) butter
1 cup sugar
1 egg
1/2 cup milk
1 cup chopped pecans
1 cup or 3 (1/2-ounce) cans shredded coconut

2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
3 tablespoons milk
For the filling: Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.

For the topping: Beat all the ingredients together and spread over top layer of crackers.

Chill. Cut into squares.
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