Tuesday, August 22, 2017
The Most Amazing Light Tasting Cream Cheese Frosting
Top Secret....
8 oz. whipped cream cheese
1-1/2 cups powdered sugar
1 tsp. vanilla extract
3/4 of a quart of heavy whipping cream
Cream together cream cheese, vanilla extract and powdered sugar until creamy. With a beater, begin to add the heavy whipping cream until smooth (stiff-ish). Refrigerate overnight before frosting the cake.
So yummy! Good on spice cake, lemon cake and red velvet cake. I think I'll try substituting lemon extract next time on the lemon cake.
Turkey Meatball Submarine Sandwiches
I made these last night. They were super easy and delicious. Next time I'll plan ahead to make extras to freeze.
Makes 6 servings
Ingredients:
1 package ground turkey (16 oz.)
1/2 cup Italian Bread Crumbs *
1/2 tsp. garlic salt
1/2 cup grated parmesan cheese
1 egg
2 Tbsp. olive oil
1 Tbsp. Montreal Steak Spice
1 jar marinara sauce
6-12 slices provolone cheese
6 steak/sandwich rolls
Directions:
Preheat oven to 425 degrees.
In a large bowl, mix together turkey, bread crumbs, garlic salt, parmesan cheese, egg, olive oil, and Montreal steak spice. Form meat mixture into 1-1/2" balls and place on a greased cookie sheet. Bake for 15 minutes or until fully cooked.
While meatballs are cooking, heat sauce in a small saucepan on low or in the microwave. Slice rolls almost all the way through and place your desired amount of cheese slices on the rolls. When meatballs are done cooking, lightly toast buns and melt cheese in oven. Use broiler if desired.
Top each roll with 3-4 meatballs, cover with heated marinara sauce and enjoy!
*If you don't have Italian bread crumbs you can add 3 tsp. Italian spice, or 1 tsp. dried basil, 1 tsp. dried oregano, 1 tsp. dried parsley.
Makes 6 servings
Ingredients:
1 package ground turkey (16 oz.)
1/2 cup Italian Bread Crumbs *
1/2 tsp. garlic salt
1/2 cup grated parmesan cheese
1 egg
2 Tbsp. olive oil
1 Tbsp. Montreal Steak Spice
1 jar marinara sauce
6-12 slices provolone cheese
6 steak/sandwich rolls
Directions:
Preheat oven to 425 degrees.
In a large bowl, mix together turkey, bread crumbs, garlic salt, parmesan cheese, egg, olive oil, and Montreal steak spice. Form meat mixture into 1-1/2" balls and place on a greased cookie sheet. Bake for 15 minutes or until fully cooked.
While meatballs are cooking, heat sauce in a small saucepan on low or in the microwave. Slice rolls almost all the way through and place your desired amount of cheese slices on the rolls. When meatballs are done cooking, lightly toast buns and melt cheese in oven. Use broiler if desired.
Top each roll with 3-4 meatballs, cover with heated marinara sauce and enjoy!
*If you don't have Italian bread crumbs you can add 3 tsp. Italian spice, or 1 tsp. dried basil, 1 tsp. dried oregano, 1 tsp. dried parsley.
Chicken Divan
Mom's recipe via her sister, my Aunt Ro. <3
3 pound broiler/fryer chicken, boiled and deboned
2 pkgs. of frozen broccoli spears cooked and drained
1 can each Cream of Mushroom and Cream of Chicken soup mix
1 cup mayonnaise
1 Tbsp. curry powder
1 Tbsp. lemon juice
Mix soup, mayo, curry, and lemon juice together.
Spray a 9"x13" pan with non-stick spray. Layer with broccoli then chicken, pour soup mixture over all. Sprinkle with 1 cup of shredded cheddar cheese. Bake at 350* for 30 minutes.
Notes: Now a day, I would used a deli chicken to save time. :)
3 pound broiler/fryer chicken, boiled and deboned
2 pkgs. of frozen broccoli spears cooked and drained
1 can each Cream of Mushroom and Cream of Chicken soup mix
1 cup mayonnaise
1 Tbsp. curry powder
1 Tbsp. lemon juice
Mix soup, mayo, curry, and lemon juice together.
Spray a 9"x13" pan with non-stick spray. Layer with broccoli then chicken, pour soup mixture over all. Sprinkle with 1 cup of shredded cheddar cheese. Bake at 350* for 30 minutes.
Notes: Now a day, I would used a deli chicken to save time. :)
Chile Macaroni a la Esther
1 pound ground beef or turkey
1 small onion diced
1 small green bell pepper, diced
salt, pepper and garlic salt (to taste)
8 oz. can tomato sauce
1 small can diced, stewed tomatoes
1 cup dried (uncooked) elbow macaroni noodles
Brown meat in a large skillet, drain off any grease. Add onion, bell pepper and seasoning. Cook until vegetables start to soften. Add tomato sauce and stewed tomatoes.
You can either cook the macaroni noodles separately or add them dry to cook in the meat and vegetable mixture by adding additional water and simmering until they are cooked. I cook the macaroni in the skillet so I have less pans to clean. :)
Can top with shredded cheese (yummy!) but also, good without. Add red pepper flakes it you want something spicier. The red pepper flakes may also be added to individual servings to cater to a multitude of palate preferences.
This is my mother in law's recipe. She doesn't measure anything... but I think you get the idea. It is yummy and quick. I like to serve it with garlic bread and a salad...sometimes, canned peaches too.
To give it more of an Italian flavor, add Italian seasoning. For a Mexican flair, add chili powder and diced green chilies...maybe some corn.
1 small onion diced
1 small green bell pepper, diced
salt, pepper and garlic salt (to taste)
8 oz. can tomato sauce
1 small can diced, stewed tomatoes
1 cup dried (uncooked) elbow macaroni noodles
Brown meat in a large skillet, drain off any grease. Add onion, bell pepper and seasoning. Cook until vegetables start to soften. Add tomato sauce and stewed tomatoes.
You can either cook the macaroni noodles separately or add them dry to cook in the meat and vegetable mixture by adding additional water and simmering until they are cooked. I cook the macaroni in the skillet so I have less pans to clean. :)
Can top with shredded cheese (yummy!) but also, good without. Add red pepper flakes it you want something spicier. The red pepper flakes may also be added to individual servings to cater to a multitude of palate preferences.
This is my mother in law's recipe. She doesn't measure anything... but I think you get the idea. It is yummy and quick. I like to serve it with garlic bread and a salad...sometimes, canned peaches too.
To give it more of an Italian flavor, add Italian seasoning. For a Mexican flair, add chili powder and diced green chilies...maybe some corn.
Fudge-microwave recipe
This recipe is quick and easy to make and has never failed me. Oh, so yummy!!
16 oz. powdered sugar (confectioners sugar)
1/2 cup Unsweetened cocoa powder
1/4 cup milk
1/4 pound margarine or butter
1 Tablespoon Vanilla extract
1/2 cup chopped walnuts or pecans
Sift powdered sugar and cocoa powder in a large glass MW safe bowl. Add milk and margarine/butter, but don't stir. Microwave for 2 minutes on HIGH. Add vanilla and stir just enough to blend. Pour mixture into an 8-9 inch square pan, lined with aluminum foil (metal is fine at this point). Sprinkle with chopped nuts, freeze for 20 minutes or refrigerate for an hour until hardened. Cut into bite sized treats when firm, Makes 1-1/4 pounds of deliciousness.
16 oz. powdered sugar (confectioners sugar)
1/2 cup Unsweetened cocoa powder
1/4 cup milk
1/4 pound margarine or butter
1 Tablespoon Vanilla extract
1/2 cup chopped walnuts or pecans
Sift powdered sugar and cocoa powder in a large glass MW safe bowl. Add milk and margarine/butter, but don't stir. Microwave for 2 minutes on HIGH. Add vanilla and stir just enough to blend. Pour mixture into an 8-9 inch square pan, lined with aluminum foil (metal is fine at this point). Sprinkle with chopped nuts, freeze for 20 minutes or refrigerate for an hour until hardened. Cut into bite sized treats when firm, Makes 1-1/4 pounds of deliciousness.
Chile Colorado Notes a la Esther
Stew meat, brown in oil with onion and garlic
add flour to coat meat with Gebhart's Chili Powder
cumin
all spice or cinnamon
salt
bay leaf
cloves
broth or water to cover, simmer until thick and meat is tender
add flour to coat meat with Gebhart's Chili Powder
cumin
all spice or cinnamon
salt
bay leaf
cloves
broth or water to cover, simmer until thick and meat is tender
Tuesday, March 15, 2016
Yummy Vanilla Coconut Granola
2 cups old fashioned oatmeal (not instant or quick)
3/4 cup shredded sweetened coconut
3/4 cup walnuts, chopped
1/4 cup pecans, chopped
1/2 cup slivered almonds
2 TBSP dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
4 TBSP coconut oil, melted
1/2 cup pure maple syrup
1-1/2 tsp vanilla extract
1 tsp. vanilla bean paste or scrapings from vanilla bean pod
Pre-heat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix together oatmeal, nuts, brown sugar, cinnamon, nutmeg, and salt.
In a 2 cup glass measuring cup, melt coconut oil for about 1 minute in microwave. Add the remaining ingredients to the melted oil and mix together. Pour over dry ingredients and mix until well coated.
Spread mixture onto baking sheet into a single layer. Bake for 30-45 minutes, checking every 10 minutes to stir around and ensure it doesn't burn. You'll know it is ready when it is a light golden brown, and the kitchen smells delicious.
Allow to cool completely on the baking sheet once removed from the oven. I suggest pre-portioning small packages and handing them out to only your very best friends. That's why I'm sharing the recipe with all of you.
***Notes Add or hold back any of the nuts you like (or dislike). This is just what I had in the freezer at the time.
The first time I made this, I didn't have vanilla paste, so I used the scrapings from a vanilla bean pod (yep, I had those...don't judge). Since the first batch was so yummy, I decided to buy vanilla paste from Amazon when I didn't find it in my local grocery store.
I used organic where practical. The organic pure maple syrup was actually on sale at my grocery store and cost less than non-organic.
3/4 cup shredded sweetened coconut
3/4 cup walnuts, chopped
1/4 cup pecans, chopped
1/2 cup slivered almonds
2 TBSP dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
4 TBSP coconut oil, melted
1/2 cup pure maple syrup
1-1/2 tsp vanilla extract
1 tsp. vanilla bean paste or scrapings from vanilla bean pod
Pre-heat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix together oatmeal, nuts, brown sugar, cinnamon, nutmeg, and salt.
In a 2 cup glass measuring cup, melt coconut oil for about 1 minute in microwave. Add the remaining ingredients to the melted oil and mix together. Pour over dry ingredients and mix until well coated.
Spread mixture onto baking sheet into a single layer. Bake for 30-45 minutes, checking every 10 minutes to stir around and ensure it doesn't burn. You'll know it is ready when it is a light golden brown, and the kitchen smells delicious.
Allow to cool completely on the baking sheet once removed from the oven. I suggest pre-portioning small packages and handing them out to only your very best friends. That's why I'm sharing the recipe with all of you.
***Notes Add or hold back any of the nuts you like (or dislike). This is just what I had in the freezer at the time.
The first time I made this, I didn't have vanilla paste, so I used the scrapings from a vanilla bean pod (yep, I had those...don't judge). Since the first batch was so yummy, I decided to buy vanilla paste from Amazon when I didn't find it in my local grocery store.
I used organic where practical. The organic pure maple syrup was actually on sale at my grocery store and cost less than non-organic.
Subscribe to:
Posts (Atom)