This is heavenly! Enjoy Anne!
4 squares semi-sweet chocolate
1 c. powdered sugar
2 egg yolks
1/2 c. butter
2 eggs
6 tbsp. flour
Preheat oven to 425 F/220 C. Butter 4 (3/4 c.) custard/souffle cups and place on baking sheet. Microwave the chocolate and buttter in large bowl on high for 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared cups.
Bake 13-14 min or until sides are firm but centers are soft. Let stand for 1 minute. Carefully run a small knife around the cakes to loosen. Invert the cakes onto serving plates. Serve immediately with cream or ice cream. Makes 4 cakes.
Monday, May 14, 2012
Thursday, April 19, 2012
Poppy Seed Dressing
1/c c. oil (canola)
3/4 c. white vinegar
3/4 c. sugar
1 tsp salt
1 tsp. grated red onion (I have used 1/2 tsp onion powder and it works too)
1 1/2 tsp. dry mustard
1 1/2 tsp. poppy seed
Blend all ingredients minus the poppy seeds. Fold in poppy seeds and then you are done!!
Yummy on spinach salad with strawberries, chicken, nuts.
3/4 c. white vinegar
3/4 c. sugar
1 tsp salt
1 tsp. grated red onion (I have used 1/2 tsp onion powder and it works too)
1 1/2 tsp. dry mustard
1 1/2 tsp. poppy seed
Blend all ingredients minus the poppy seeds. Fold in poppy seeds and then you are done!!
Yummy on spinach salad with strawberries, chicken, nuts.
Carmelitas
Warning: Only make this recipe if you have other people to help eat it! It is sooo good, that you might eat the rest of the pan while hubby are at work the day after you make it!!!
2 c. flour
2 c. reg. oats
1 c. brown sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Combine.
1 c. melted butter.
Mix.( I used my hands to get it all mixed together well. ) Press 1/2 oats mix into greased 9x13 pan. Bake 10 min at 350 deg.
1 12oz jar caramel ice cream topping
6 tbsp flour
Whisk together til smooth.
1 pkg. milk chocolate chips
1 c. chopped walnuts
Layer chips, nuts, caramel, other 1/2 oat mixture. Press lightly down lightly so the oats are not so crumbly after baking.
Bake 20 min at 350 deg.
ENJOY!!
2 c. flour
2 c. reg. oats
1 c. brown sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Combine.
1 c. melted butter.
Mix.( I used my hands to get it all mixed together well. ) Press 1/2 oats mix into greased 9x13 pan. Bake 10 min at 350 deg.
1 12oz jar caramel ice cream topping
6 tbsp flour
Whisk together til smooth.
1 pkg. milk chocolate chips
1 c. chopped walnuts
Layer chips, nuts, caramel, other 1/2 oat mixture. Press lightly down lightly so the oats are not so crumbly after baking.
Bake 20 min at 350 deg.
ENJOY!!
Thai Pineapple Chicken Curry
I went to a bridal shower last weeend and had this...it was HEAVENLY! I could have eaten the whole bowl. Needless to say, I can't wait to make this. Maybe for a late dinner date night soon??
1/2-1 tbsp. concentrated red curry paste
2 cans (13.5oz) coconut milk
2 chicken breasts cut into strips
1 1/2 tbsp fish sauce
1/4 c. sugar
1 1/2 c. sliced bamboo shoots, drained
1/2 red pepper julienned
1/2 green pepper, julienned
1/2 sm. onion chopped
In bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce and bamboo shoots. b ring to boil, cook 15 min til chicken done.
Add the peppers and onion, cook 10 more min. til peppers tender. Remove from heat and add pineapple.
**This is from allrecipes.com. One review said, "First, heat about 1 TBSP of vegetable oil in large skillet or wok over high heat. Stir in the red curry paste and stir briskly, until it "foams". Add the coconut milk, then add chicken. Cook on high heat for about 4 minutes. Add the veggies and cook another 3-4 minutes." **
1/2-1 tbsp. concentrated red curry paste
2 cans (13.5oz) coconut milk
2 chicken breasts cut into strips
1 1/2 tbsp fish sauce
1/4 c. sugar
1 1/2 c. sliced bamboo shoots, drained
1/2 red pepper julienned
1/2 green pepper, julienned
1/2 sm. onion chopped
In bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce and bamboo shoots. b ring to boil, cook 15 min til chicken done.
Add the peppers and onion, cook 10 more min. til peppers tender. Remove from heat and add pineapple.
**This is from allrecipes.com. One review said, "First, heat about 1 TBSP of vegetable oil in large skillet or wok over high heat. Stir in the red curry paste and stir briskly, until it "foams". Add the coconut milk, then add chicken. Cook on high heat for about 4 minutes. Add the veggies and cook another 3-4 minutes." **
Wednesday, January 25, 2012
Easiest Enchiladas EVER
Ok this isn't a freezer meal, but it is the quickest prep meal I know that isn't take-out. I make these all the time because they take about 7 minutes to make and not that long to cook. Seriously, we probably eat these once a week.
Mix together:
1 can beans, drained (black or pinto)
1 can corn, drained
1 can chicken (actually I skip this most the time and it is still good)
Around a cup of cheese
Enough salsa to moisten everything up, maybe 3/4 to 1 cup
Grease 9x13 pan. Divide mixture into the small sized tortillas (about 12 or so), roll them up and put in pan. Open one can red enchilada sauce, (14 oz size) and pour over top. Bake at 350 for 25-30 minutes. We eat them with sour cream and lettuce.
This is usually enough for Curt and I to eat for dinner and lunch the next day, without the chicken added. You could easily double it or just make it like a layered casserole if that is easier.
Other freezer meal ideas-- I've made Liza's recipe for lasagna, cooked and then frozen that before and you just have to plan ahead and take it out the night before or in the morning and then bake for about an hour. If you are making lasagna anyway, it is easy to make a lot for later.
Mix together:
1 can beans, drained (black or pinto)
1 can corn, drained
1 can chicken (actually I skip this most the time and it is still good)
Around a cup of cheese
Enough salsa to moisten everything up, maybe 3/4 to 1 cup
Grease 9x13 pan. Divide mixture into the small sized tortillas (about 12 or so), roll them up and put in pan. Open one can red enchilada sauce, (14 oz size) and pour over top. Bake at 350 for 25-30 minutes. We eat them with sour cream and lettuce.
This is usually enough for Curt and I to eat for dinner and lunch the next day, without the chicken added. You could easily double it or just make it like a layered casserole if that is easier.
Other freezer meal ideas-- I've made Liza's recipe for lasagna, cooked and then frozen that before and you just have to plan ahead and take it out the night before or in the morning and then bake for about an hour. If you are making lasagna anyway, it is easy to make a lot for later.
Tuesday, January 24, 2012
Freezer meal ideas?
Okay, I need some freezer meal ideas that I can make with Scott. Our idea for date night this week or next is to make a bunch of freezer measl that Scott can do for dinners. 'Cause by 5 pm, I am stuck on the couch for the night! (Or 9 am like today...) I figure we just need to make it til this baby comes (along with Mom) and then we'll be okay, but that is 1 month away, so help please!
Saturday, January 21, 2012
Cornell Barbeque Chicken & Salt Potatoes
Cornell Chicken
1/2 c. oil
1/2 pint cider vinegar
1 1/2 T. salt
1/2 T. poultry seasoning
1/4 t. pepper
1/2 beaten egg
Blend egg, then add oil, then remaining ingredients. Marinate chicken overnight or at least 4 hours in fridge. Grill and enjoy!
Salt potatoes
2 lbs. new potatoes (The smaller the better- don't cut the skins AT ALL, or the potato will be VERY salty!)
1/4 c. salt
Wash potatoes. Fill large pot with water, add salt and stir till dissolved. Bring to boil and simmer potatoes till tender but firm, approx 15 min. Serve with butter. 4 servings.
1/2 c. oil
1/2 pint cider vinegar
1 1/2 T. salt
1/2 T. poultry seasoning
1/4 t. pepper
1/2 beaten egg
Blend egg, then add oil, then remaining ingredients. Marinate chicken overnight or at least 4 hours in fridge. Grill and enjoy!
Salt potatoes
2 lbs. new potatoes (The smaller the better- don't cut the skins AT ALL, or the potato will be VERY salty!)
1/4 c. salt
Wash potatoes. Fill large pot with water, add salt and stir till dissolved. Bring to boil and simmer potatoes till tender but firm, approx 15 min. Serve with butter. 4 servings.
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