2 pounds ground beef
1 tablespoon brown sugar
1 32 ounce jar spaghetti sauce
10 - 12 lasagna noodles cooked
2 1/2 cups grated cheddar
3 cups grated mozzarella cheese
Begin cooking noodles according to package directions. Brown beef and drain off fat. Stir in brown sugar and spaghetti sauce. Spread about 1/2 cup sauce in greased 9X13 pan. Layer starting noodles, then sauce, Cheddar Cheese, and Mozzarella cheese making 2 layers of everything. Bake at 375 for 30 minutes. Serves 10 - 12.
Wednesday, December 29, 2010
Meatloaf
1 pound ground beef
1/4 cup ketchup
1 egg
1/4 cup breadcrumbs
1/4 teaspoon thyme
1/4 teaspoon onion salt
1/4 teaspoon pepper
Ketchup for top
Heat oven to 350 degrees. Combine all ingredients except extra ketchup
Place in 5 muffin cups. Bake for 30 minutes. Top with extra ketchup bake for 10 more minutes.
1/4 cup ketchup
1 egg
1/4 cup breadcrumbs
1/4 teaspoon thyme
1/4 teaspoon onion salt
1/4 teaspoon pepper
Ketchup for top
Heat oven to 350 degrees. Combine all ingredients except extra ketchup
Place in 5 muffin cups. Bake for 30 minutes. Top with extra ketchup bake for 10 more minutes.
Chicken & Dumplings - Food Network Down Home with the Neely's
Ingredients
1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf
Dumplings:
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves
1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic
Directions
In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note:You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
Dumplings:
Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.
1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf
Dumplings:
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves
1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic
Directions
In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note:You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
Dumplings:
Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.
Thursday, December 23, 2010
My Favorite Salad - WY
Spring Greens
Glazed Pecans
Apple (Sweet red such as Braeburn)
Craisins
Goat Cheese
4 TBLS Stone Ground Mustard
1/2 Cup Balsamic Vinegar
1 1/2 Cup Olive Oil
Sugar
Salt
Pepper
Glazed Pecans
Apple (Sweet red such as Braeburn)
Craisins
Goat Cheese
4 TBLS Stone Ground Mustard
1/2 Cup Balsamic Vinegar
1 1/2 Cup Olive Oil
Sugar
Salt
Pepper
Mocha Silk Pie - Pioneer Woman
•Crust
•1 cup Pecans, Finely Chopped
•½ cups Packed Brown Sugar
•2 ounces, weight Semi Sweet Chocolate Grated
•2 Tablespoons Kahlua
•Dash Of Salt
•Filling *
•2 sticks Butter (salted)
•1-½ cup Sugar
•2 teaspoons Instant Coffee Granules
•1 teaspoon Kahlua
•3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
•1 teaspoon Vanilla Extract
•4 whole Large Eggs
Preparation Instructions
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.
•1 cup Pecans, Finely Chopped
•½ cups Packed Brown Sugar
•2 ounces, weight Semi Sweet Chocolate Grated
•2 Tablespoons Kahlua
•Dash Of Salt
•Filling *
•2 sticks Butter (salted)
•1-½ cup Sugar
•2 teaspoons Instant Coffee Granules
•1 teaspoon Kahlua
•3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
•1 teaspoon Vanilla Extract
•4 whole Large Eggs
Preparation Instructions
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.
Silky Chocolate Pudding - Smitten Kitchen
Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I went with a premium bar of 70% dark chocolate the first time, but the second time I used a 50% and a 70% so it wasn't quite so dark.)
1 teaspoon pure vanilla extract
1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
2. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I went with a premium bar of 70% dark chocolate the first time, but the second time I used a 50% and a 70% so it wasn't quite so dark.)
1 teaspoon pure vanilla extract
1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
2. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).
Wednesday, December 22, 2010
Chocolate Peppermint Crinkle Cookies - All Recipes
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 teaspoons peppermint extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the peppermint & vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 teaspoons peppermint extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the peppermint & vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
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