Tuesday, March 30, 2010
1 pkg. chocolate or white cake mix prepared
1 14 0z. can sweetened condensed milk
1 c. cold h2o
3 oz. vanilla instant pudding
2 c. fresh sweetened whipped cream
2 T. orange juice, divided
2 1/2 c. sliced fresh strawberries, divided
1 pint fresh raspberries, divided
2 kiwi, peeled, sliced, and divided
1 1/2 c. cool whip, thawed for garnish
mint leaves for garnish (opt.)
Cook cake in two 9" round pans. Cool and cut one layer into 1" cubes. Freeze other layer for later use. Combine and stir milk and water in large bowl. Add pudding and beat. Chill 5 min. Fold whipped cream into pudding mixture.
Spread 2 c. pudding mix into a 3 qt. tall trifle dish. Arrange half the cake cubes over and then sprinkle with 1 T. orange juice. Layer with 1 c. strawberry slices, half the raspberries, and 1/3 of the kiwi slices and assemble to make the sides of the dish decorative. Repeat layers. Top with remaining pudding mixture. Garnish with cool whip and remaining fruit and mint leaves. Beautiful and impressive! * The picture shown has different fruit and lady fingers decorating the side. That's the beauty of a trifle---make it however you please!
Friday, March 26, 2010
Pop Up Pancakes With a Twist
from Marie of Make and Takes…
1 cup milk
1 cup flour
1/4 cup melted butter
1. Preheat oven to 400ºF.
2. Blend all the ingredients, works best in a blender to get the batter smooth.
3. Grease your muffin tins or baking pan very generously. Makes 24 muffins or fills a 9×13 inch baking pan.
4. Bake them for 15 minutes, or until puffy and golden on top.
5. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.
Thursday, March 25, 2010
Wednesday, March 24, 2010
Lovin the Oven
For the bread:
3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour
For the swirl:
1/3 cup sugar
1 Tbs cinnamon
Preheat oven to 350. Butter and flour a 9x5loaf pan. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix! In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top. Bake for 50-60 minutes- if you’re using a different-sized loaf pan, be careful and keep a close eye on it!
Tuesday, March 23, 2010
Eat Better America
|2||teaspoons canola oil|
|1||lb boneless skinless chicken breasts, cut into 1-inch pieces|
|1||teaspoon finely chopped ginger root|
|2||cups fresh broccoli florets|
|1||cup chicken broth
||teaspoon crushed red pepper flakes|
|2||cups frozen sugar snap peas
|3||tablespoons soy sauce|
|2||teaspoons rice vinegar|
|2||medium green onions, sliced (2 tablespoons)|
|3||cups hot cooked brown rice|
|1/4||cup salted roasted cashew halves and pieces|
||In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and ginger root; cook and stir 4 to 5 minutes or until chicken begins to brown.|
||Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.|
||In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Add cashews. Serve over rice.|
Monday, March 22, 2010
This was so tasty and easy to add to a chinese main dish. I always struggle with sides for these.
Chicken Lo Mein
1 boneless skinless chicken breast, cubed
2 tbl. olive oil
1/2 lb. spagetti noodles, cooked and drained (I used angel hair pasta)
1/2 bag of frozen stir fry vegetables
1 cup chicken broth
1/2 cup soy sauce
1 tbl. cornstarch
1 chicken bouillon cube
2 cloves garlic, minced
Mix together broth, soy sauce, cornstarch, bouillon, and garlic. In large skillet, heat olive oil and add chicken. Cook until almost done, and add vegetables. Cook until heated through. Add noodles and sauce and cook until sauce thickens. Cook for 2-3 more minutes stirring frequently.
Saturday, March 20, 2010
Oil for frying
6 flour tortillas- cut into 8 triangles each (48 triangles total)
Your favorite Vanilla Ice Cream
Honey Butter (recipe below)
Cinnamon and sugar mixture (1/4 cup sugar + 1/2 tablespoon cinnamon)
dash of cinnamon
Heat oil in a shallow pan over medium-high heat. You can tell when the oil is hot enough by placing the end of a wooden spoon into the oil and the oil bubbles around the spoon. Place the tortillas into the oil in small batches until very lightly browned. Place on paper towels and lightly sprinkle with the cinnamon sugar mixture. Place tortillas on serving plate. Scoop vanilla ice cream over tortillas. Pour honey butter over ice cream and tortillas. Sprinkle top with a dash of cinnamon. You can make as little or as much of this recipe as you desire, just adjust the ingredients accordingly. Enjoy!
(this recipe makes a ton)
1 cup honey
1 cup butter, softened
5 tablespoons powdered sugar
1/4 tsp vanilla
dash of cinnamon
dash of nutmeg
Warm honey in the microwave or in a double broiler. Using a mixer, add softened butter and mix until all the butter is melted through and blended well. Add powdered sugar, vanilla, cinnamon and nutmeg. Mix until smooth and creamy. You can poor into a squeeze bottle for later use, or just keep in a bowl in the refrigerator. Enjoy!
Thursday, March 18, 2010
Spring Potato Toss
from Southern Living magazine
Gently toss together cooked quartered small red potatoes with cooked fresh sweet peas, refrigerated pesto, and lemon juice. Sprinkle with cooked, crumbled bacon.
Scrambled Egg Pizza
from Rachael Ray Magazine
3 new potatoes, thinly sliced
8 oz chopped bacon
4 eggs, beaten
salt and pepper
1/2 c sour cream
5 oz thinly sliced smoked ham
1 c cheese
1. Preheat oven to 400. Bake pizza dough until crust is fully cooked, about 15 minutes.
2. Boil potato slices (I just did mine in the microwave) and combine with cooked bacon (I used bacon bits) and scallions. Keep warm in a skillet.
3. Scramble eggs until just cooked. Season with salt and pepper.
4. Spread the pizza crust with sour cream and layer the toppings as follows: ham, eggs, 1/2 c cheese, potato, bacon, onion, and remaining 1/2 c cheese.
5. Return to the oven to melt the cheese, about 5 minutes.
Tuesday, March 16, 2010
French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.
Monday, March 15, 2010
from Our Family Treat blog
4-5 large Potatoes
10 slices of bacon
2 green onions chopped
Mix in a bowl the following;
1/2 cup barbecue sauce
1/2 cup mayonnaise
1 tbsp grill seasoning
Start by heating up vegetable oil to 375 Degrees. Wash and slice your potatoes into 4 large wedges. Fry the wedges for 8-10 minutes until they are just a little al dente. On the stove top fry the bacon for only a few minutes. Make sure the bacon isn't crispy. Remove the potatoes and bacon and let drain on a paper towel. Season the potatoes with salt and pepper. Cut the bacon into halves or thirds. Wrap the potatoes with the bacon and place seam side down on a cookie sheet. Bake in a 400 degree oven for 5 minutes or until Bacon is crispy. Cover with green onion and serve with the sauce on the side. Eat up, they are tasty!
Sunday, March 14, 2010
Saturday, March 13, 2010
30 Minute Rolls
1 1/8 cups plus 2 teaspoons warm water
1/3 cup oil
2 tablespoons yeast
1/4 cup sugar
2 tablespoons honey
1/2 teaspoon salt
4 cups flour
Mix the first four ingredients in mixer and let rise for about 15 minutes. Then add salt and egg. While mixing, slowly add flour. Shape into rolls and let rise for about 15 more minutes. Bake at 400 for 10-12 minutes, or until golden brown.
This recipe made 18 rolls for me!
Wednesday, March 10, 2010
(winner chosen using random number generator on random.org)
Thanks, everyone for entering! Stay tuned for more fun giveaways in the future!!
Tristen-- if you want to email me at firstname.lastname@example.org with your address, I'll get your Silpat shipped to you right away!
Tuesday, March 9, 2010
DON'T FORGET!!! IT'S THE LAST DAY TO ENTER THE GIVEAWAY FOR THE DEMARLE SILPAT!!! SCROLL DOWN TO ENTER!!!!
I found this recipe on My Kitchen Cafe months ago and it's one of my husband's favorite recipes. So good and very quick.
Asian Chicken Salad
1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional...I have never used it)
2 scallions, both white and light green parts, chopped
Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Serves 4 to 6 as a main course
Homemade Red Wine Vinaigrette
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet
Make brownies according to recipe in 9x13 pan.
Cool. Top brownies with vanilla frosting from tub. Then put a layer on chipped peanuts on top. In a sauce pan melt two cups of semi-sweet chocolate chips and 1 cup of peanut butter together. Then pour that mixture over crushed rice cereal. I used Special K but it actually called for Rice Krispies. Smooth that mixture over brownies.
I came across this recipe when we lived in Japan. Can't remember what website I got it from I just know I was dying for American food (we all know this isn't how REAL Italian tastes...let's be honest) and this hit the spot on numerous occasions.
Chicken Fettuccine Alfredo Con Broccoli
Prepare fettuccine noodles as instructed on box.
Cook and season two chicken breasts in large skillet. Dice.
Steam broccoli florets.
For Alfredo Sauce:
1 pkg. cream cheese
1 c. Parmesan cheese (the kind that comes in the Kraft bottles)
1 stick margarine
1/2 c. whipping cream
1 T. minced garlic
Salt and pepper to taste
Combine ingredients in sauce pan and melt together. Mix together noodles, sauce , chicken and broccoli. Top with Parmesan cheese. Serve with salad and bread sticks.
My cousin Katie introduced me to this bread and I am an addict now. LOVE it. You just mix these ingredients in a regular bowl. No mixer needed and no kneading. Oh, and it's DE-licious.
French Peasant Bread
1 package dry yeast ( do NOT use rapid rise for this)
2 c warm water
1 T sugar
2 t salt
4 c flour
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Oil hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temp to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
* I have never adjusted the oven temp and it turns out great. Just one less step! YEAH! Oh, and I thought I could be a little saltier so I decreased the sugar to about 3/4 T and just did two heaping teaspoons of Salt. YUM.
Friday, March 5, 2010
I can squeeze one more soup recipe in before the end of winter, right? I made this for the first time on Tuesday night and I was just expecting it to be a regular, old chili. But, let me tell you, it was the BEST chili I've ever had. Now, I'm not a chili connoisseur by many means, but I do love soup, beans, and sweet BBQ flavor and this chili was all this and more. It was sweet, chunky, and the perfect ratio of meat to beans. Warning: if you like really spicy chili, this is not for you. However, if you want to just add a couple teaspoons or so of crushed red pepper flakes that should give it some kick. So, next time you're feeling a little "chili-e," (I had to throw that in there:)) I highly reccommend this to warm you right up.
Classic Red Chili
adapted from My Kitchen Cafe
*Makes 12-14 servings
1 1/2 medium onions, diced (or more if you really like onions)
2 teaspoons salt
2 pounds ground beef or turkey
6 cans (15 ounces each) pinto beans, drained (I subbed 2 cans of pinto for red kidney and great northern beans for a little more "color")
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper or tabasco sauce
2 teaspoons cumin
1 1/2 tablespoons brown sugar
Brown the ground meat and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.
In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in ground meat and onions and seasoning/water mixture. Mix well. Stir in bay leaves.
Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).
Serve plain, topped with cheese, crackers, Fritos, or whatever your heart desires.
Tuesday, March 2, 2010
In honor of launching my new Demarle website, I'm initiating a GIVEAWAY for one Demarle Silpat!!! I am so thrilled to be a representative of the Demarle products and I could seriously go on and on about how great I think they are, but I'll let you see for yourself...if you win!!!
To enter this giveaway for chance to win a FREE Silpat:
1 entry: Leave a comment on this blog post.
2 entries: Go to my new website at www.rebecca.demarleathome.com and leave a comment on Peachtree Cooking telling me your favorite Demarle product.
3 entries: Post about this giveaway on your blog and/or website and leave a comment telling me!
This giveaway will end next Tuesday, March 9th. GOOD LUCK!!!
PS- I will announce the winner on Wednesday morning, and ship the Silpat to the lucky winner!
Also, for all those in New Mexico, I am having a host special: anyone who would like to HOST a Demarle Rendez-vous (party) through the month of March and April will receive one FREE Silpat, in addition to the other host specials which may include shopping at 50% off and free product up to $250. So, call me, email me, or talk to me and we'll schedule a date for your Rendez-vous!!!