Category Archives: Recipe

Lime Cilantro Marinade

03 Monday May 2010

Posted by in cilantro, lime, marinade, Recipe

≈ 1 Comment


This is a great marinade for beef, pork shrimp, or chicken.

If you use this for seafood, you don’t need to marinate for more than an hour or two.
For chicken or beef marinate for at least 2 hours and maybe even overnight.

Ingredients:

1/3 cup olive oil
1/3 cup lime juice
2 cloves garlic, crushed
3 Tablespoons finely chopped fresh cilantro
1 Jalapeño or Serrano pepper, seeded and minced
2-3 teaspoons chili powder
2 teaspoons ground cumin

In a bowl or glass measure, combine all the ingredients and whisk well until blended.
Pour over your choice of meat, poultry, or seafood.

Turkey and Broccoli Filled Lasagna Rolls

02 Sunday May 2010

Posted by in broccoli, dinner, lasagna, Recipe, supper, turkey recipe

≈ 1 Comment







 This is a different twist on traditional lasagna.

You roll a lasagna noodle around a tasty filling.
I hope you enjoy it.
 Preheat your oven to 375 degrees Fahrenheit.
You will need a large baking dish. 9×13 size works well.

 Ingredients:

4 lasagna noodles
6 ounces ground turkey
1/4 cup chopped onion
1 cup chopped broccoli
1/4 cup water
1 beaten egg
1 cup ricotta cheese or drained cottage cheese
1/2 teaspoon dried crushed thyme
1-1/2 cup meatless spaghetti sauce
1/4 cup Parmesan cheese

Cook the noodles in boiling water for 10 minutes and drain. Rinse with cold water and drain very well. You want the noodles fairly dry but still pliable.

While you are cooking the noodles, cook the ground turkey and onion until the turkey is no longer pink. Drain if needed. Add the broccoli and the water. Bring to a boil, reduce heat and cover. Cook for 5 minutes. Drain.

In a bowl combine the beaten egg, ricotta cheese, and thyme. Stir in the turkey and broccoli.

Lay out the noodles and divide the turkey mixture evenly among them. Carefully roll up the noodles.
Place each noodle, seam side down in the baking dish. Pour the spaghetti sauce over all the noodles.

Cover and bake for 30 minutes. Uncover and sprinkle with the Parmesan cheese.

Serves 4.

Rhubarb Crumble

30 Friday Apr 2010

Posted by in dessert, Recipe, rhubarb, rhubarb crumble, rhubarb recipe

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It’s springtime!

And you know what that means, if you are a lover of rhubarb.
That is right.
Fresh rhubarb!
It’s time to get baking with rhubarb.

Preheat your oven to 400 degrees Fahrenheit.
Grease a 9×13 inch baking pan.

Ingredients:

8 cups chopped fresh or frozen rhubarb
3/4 cup granulated sugar

2-1/2 cups flour
1/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup quick cooking oats
1 cup cold butter

In a large saucepan, add the 3/4 cup sugar and the rhubarb. Cover and cook until the rhubarb is tender. Stir occasionally. It will take about 10 minutes.
Pour the rhubarb into the baking pan.
In a large bowl, mix the flour, sugars, and oats. Cut in the butter with a fork or rub it in with your fingers until the mixture is all crumbly.
Sprinkle that mixture over the rhubarb.
Bake for 30 minutes.
This will give you 12 large servings.
Enjoy!

Mini Cheesecakes

21 Sunday Mar 2010

Posted by in cheesecake, dessert, lunch, mini cheesecake, Recipe, school lunch, work lunch

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Mini cheesecakes are cupcake size cheesecakes.

They are simple to make and very convenient to pack in a lunch for work or school.
So, if you love cheesecake here is a simple and yummy way to enjoy it.

Preheat your oven to 350 degrees Fahrenheit.
You will need muffin pans lined with 12 cupcake liners.

Ingredients:

3/4 cup graham cracker crumbs
2 Tablespoons granulated sugar
2 Tablespoons melted butter
16 oz. cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 Tablespoons lemon juice
small can of fruit pie filling or make your own fruit topping

In a small bowl mix the graham cracker crumbs and the sugar. Add the melted butter and blend with a fork until crumbly.
Divide the mixture among the twelve muffin cups. Press down to make a crust.
With a mixer, beat the cream cheese until fluffy.
Add the sugar, eggs, and lemon juice. Beat that until everything is smooth and no lumps of cream cheese remain. You may need to scrape the sides of the bowl down a few times.
Divide the batter evenly amongst the 12 muffin cups.
Bake for 16-18 minutes.
Remove pan from oven.
Let the cheesecakes stay in the pan just to firm up a bit so it is easier to take out.
When cool enough, carefully remove.
After the cheesecakes are completely cool, spoon a couple tablespoons fruit filling over the top of each mini cheesecake.
For long time storage, keep in the fridge.

Soft Molasses Cookies

25 Monday Jan 2010

Posted by in cookies, dessert, molasses, Recipe, soft

≈ 2 Comments

 

 
These cookies are similar in taste to ginger snaps, only soft.

They are really good.

Ingredients:

1 cup unsalted butter(2 sticks), softened
1 cup white sugar
1/2 cup molasses
2-1/4 teaspoons baking soda
1 teaspoon salt
1-1/4 teaspoons cinnamon
1-1/4 teaspoons ground cloves
3/4 teaspoon ground ginger
2 eggs
3-1/2 cups all purpose flour

In a large mixing bowl cream the butter and sugar. Add the molasses and mix well. Now add the baking soda, salt, and spices. Add the eggs, one at a time. Make sure to get the first egg mixed in well before adding the second one.
Stir in the flour.
Cover the bowl and refrigerate the dough for 1-2 hours until dough is easy to handle.

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease cookie sheets.

You will also need a small bowl with some sugar in it.

Shape cookie dough into approximately 1-1/2 inch balls.
Roll the balls of dough in the sugar and place on the cookie sheets.
Bake the cookies for 10-12 minutes. Cookies will be very soft, but that is OK.
Cool the cookies on the pan for 10 minutes and remove to rack to cool completely.

Candy Cookies

24 Sunday Jan 2010

Posted by in candy, cookies, Recipe

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Candy cookies are a yummy treat. Use whatever kind of candy coated chocolate you have. It’s all good no matter what brand you use.

Preheat your oven to 375 degrees F.
You will need a couple ungreased cookie sheets.

Ingredients:

1/3 cup margarine or butter, softened
1/3 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 egg
1-1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup candy coated chocolate candies

Cream together butter, shortening, and sugars. Beat in the egg and vanilla extract. Stir in the flour, baking soda, and salt. Add the m&ms and incorporate well.
Drop dough by heaping teaspoons- or use a small size cookie scoop- onto the cookie sheets.
Bake 8-10 minutes, until light brown.
The centers will be soft, but will finish cookie upon removal from oven.
Cool a minute or two on the sheets than remove to finish cooling.
You will get 2-1/2 – 3 dozen cookies.

You can also make bars by pressing the dough into a 13×9 inch cake pan and baking 20 minutes, until golden.

Yummy!

Bacon-Cheese Fries

23 Saturday Jan 2010

Posted by in appetizer, bacon, Cheese, Recipe

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  These fries are so good. They are cheesy and bacony and so very, very yummy.


You will need a deep fryer or deep pan filled with oil.
Heat the oil to 350 degrees F.
Preheat your oven to 375 degrees F.

Ingredients:

3 unpeeled medium size russet potatoes
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
3 slices bacon, cooked and crumbled

Clean the potatoes, but don’t peel. Slice them into thick fries. You should get 12-15 slices per potato. Maybe more, if you have bigger potatoes.
Fry the fries in the hot oil. To make sure they get crisp, you fry them for about a minute and remove from oil and drain. Let cool for about 10 minutes. Now, fry them in the oil for another 5 minutes. They will be a light golden brown color.
Drain them.
Put them on a baking sheet.
Sprinkle the cheese and bacon bits over the fries.
Bake in the preheated oven for 5 minutes or until cheese is melted.

Serve with ranch dressing if you like.

This will feed about 4 as an appetizer. If you want to make more just slice up an extra potato, cook and extra slice of bacon, and add a little more cheese.
So good!

Harvest Pumpkin Bars

22 Friday Jan 2010

Posted by in bars, cream cheese frosting, dessert, pumpkin, Recipe

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These pumpkin bars are big on pumpkin flavor and are

made extremely tasty with a cream cheese frosting.
For an extra touch you can sprinkle the frosting with crystalized ginger or chopped pecans.

Preheat your oven to 350 degrees F
Lightly grease a 9×9 inch or 11×7 inch baking pan

Ingredients:

Bars

1/3 cup vegetable oil
2 eggs
1 cup white sugar
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking powder
1-1/4 cups all-purpose flour

Put everything in a bowl except for the flour. Cream it together well. Add the flour and stir just until smooth.
Spread the batter in the prepared pan and bake for 30 minutes until golden brown and the bars test done with a toothpick inserted into the middle of the bars.
Let cool completely and than frost.

Cream Cheese Frosting

4 oz cream cheese ( 1/2 of a large brick), softened
3 Tablespoons unsalted butter, softened
1-3/4 powdered sugar
1 teaspoon vanilla extract
2-4 Tablespoon finely diced crystallized ginger( optional)
2-4 Tablespoons chopped pecans( optional)

In a medium bowl cream together the butter and cream cheese. Add the powdered sugar and vanilla extract and beat until smooth.
Spread over the cooled bars and sprinkle with the ginger and pecans if desired.
Cut into bars and enjoy!



Spanish Rice

19 Tuesday Jan 2010

Posted by in dinner, ground beef, ground turkey, Recipe, venison

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This is a favorite dish of mine. My mom used to make it a lot as I was growing up. In fact, this was the first meal I ever made all by myself.


Ingredients:

2 cups water
1 cup long grain rice
1 pound ground beef, turkey, or venison
1 white or yellow onion, chopped
1 Anaheim Chile or green pepper, chopped- optional
salt to taste
pepper to taste
1 teaspoon chili powder
scant 1/3 cup white sugar- optional
28-32 oz. tomato juice

In a medium pan add 2 cups water and season with small amount of salt. When it comes to a boil, add the 1 cup rice. Cover and turn down heat. Cook for 15 minutes, or until the water is completely absorbed. Remove from heat.
In a large skillet or dutch oven, cook the ground beef with the onion and pepper. Season with the salt and pepper as you cook it.
Drain the meat, if needed.
When the meat is cooked, add the rice to the pan. Pour in the tomato juice. I like it a bit saucier so I use the full quart, but you can use a bit less.
Add the chili powder and optional sugar. Taste and add more salt and pepper if you like.
Turn on heat to medium high and stir occasionally. When the mixture comes to a boil, turn the heat down. Continue to cook about 30 minutes or until you get the consistency you want. Also, continue to stir every once in a while.
It is important to have the heat on low at this point or you could scorch the bottom and ruin it.
This makes a nice big pot and will feed 5 people unless you have big eaters in the house.
I hope you enjoy this as much as I do.

Rice Krispies Treats

05 Tuesday Jan 2010

Posted by in bars, cereal, marshmallows, Recipe, rice krispies

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These are the bars you will remember from your childhood.
They are super simple to make and also super yummy.

You will need a 13×9 size pan, buttered or sprayed with cooking spray.
If you want a thicker bar use a smaller pan size.

Ingredients:

3 Tablespoons margarine
1-10oz. package regular size marshmallows. This is 40 marshmallows. You can also use 4 cups of miniature marshmallows.
6 cups Rice Krispies cereal

In a large saucepan melt the margarine and add marshmallows and stir til completed melted.
You can also melt margarine and marshmallows in a large bowl in the microwave. Heat on high for 2 minutes. Stir and heat an additional minute. Stir til completely smooth.
To the melted marshmallows, add the cereal and stir til well coated.
Press the cereal mixture into the prepared pan with a buttered spatula or buttered hands.
When cooled to room temperature, cut into bars.
20-24 bars.