By Sonya A.
4 boneless, skinless chicken breasts
1 16 oz. jar of salsa
1 c. sour cream
Tortillas
Shredded cheese
Lettuce
Put chicken in crock pot and top with salsa. Let cook long and slow. About an hour before serving, remove chicken and shred, then return to crock pot. Add sour cream, mix well and re-heat. Serve in tortillas and add your favorite taco toppings. NOTE: This recipe works best with thick salsas. If you use a runnier salsa and the mixture is a little bit watery, you can mix some cornstarch with cold water and add it to the mixture before you add the sour cream, when it can be brought up to a boil again. You don't want to bring it to a boil after adding the sour cream.
Friday, February 29, 2008
Hawaiian Cake
By Sonya A.
1 yellow cake mix- follow directions but make the following changes
Drain 1 can of mandarin oranges and use the juice in the cake mix as part of the amount of water. Add the mandarin oranges to the cake mix towards the end of mixing time. Bake the cake according to package directions. Cool completely before frosting.
Frosting:
8 oz. tub cool whip
3 oz. package vanilla instant pudding mix
15-20 oz. can of crushed pineapple- drain most of the juice off
Mix cool whip, dry pudding and pineapple. Stir well to fully dissolve the pudding. Frost cake or spoon over individual slices if the frosting is a little thin. NOTE: If using a 20 oz. can of pineapple, drain it quite well. If the frosting is a bit thin, you can put it in the fridge for a little while and let it set up.
1 yellow cake mix- follow directions but make the following changes
Drain 1 can of mandarin oranges and use the juice in the cake mix as part of the amount of water. Add the mandarin oranges to the cake mix towards the end of mixing time. Bake the cake according to package directions. Cool completely before frosting.
Frosting:
8 oz. tub cool whip
3 oz. package vanilla instant pudding mix
15-20 oz. can of crushed pineapple- drain most of the juice off
Mix cool whip, dry pudding and pineapple. Stir well to fully dissolve the pudding. Frost cake or spoon over individual slices if the frosting is a little thin. NOTE: If using a 20 oz. can of pineapple, drain it quite well. If the frosting is a bit thin, you can put it in the fridge for a little while and let it set up.
Cheese Ball
By Sonya A.
16 oz. cream cheese
4 oz. bleu cheese, crumbled
2 c. shredded cheddar cheese
2 T. worchestershire sauce
2 T. dried minced onion
2 T. dried chopped parsley
Finely chopped pecans, optional Mix all ingredients together. It's easiest to just use your hands to really get it mixed well. Shape into desired size balls and roll in chopped nuts.
16 oz. cream cheese
4 oz. bleu cheese, crumbled
2 c. shredded cheddar cheese
2 T. worchestershire sauce
2 T. dried minced onion
2 T. dried chopped parsley
Finely chopped pecans, optional Mix all ingredients together. It's easiest to just use your hands to really get it mixed well. Shape into desired size balls and roll in chopped nuts.
Dill Dip
By Sonya A.
1 c. sour cream
1 c. mayonnaise
2 t. Bon Apetit seasoning
2 t. dill weed
2 t. dried, minced onion
Mix together and chill before serving. Great with chips, vegetables or crackers.
1 c. sour cream
1 c. mayonnaise
2 t. Bon Apetit seasoning
2 t. dill weed
2 t. dried, minced onion
Mix together and chill before serving. Great with chips, vegetables or crackers.
Au Gratin Potatoes
By Sonya A.
2 lb. package of frozen hash browns
1/2 c. chopped onion
1/2 c. margarine or butter
16 oz. sour cream1 can cream of mushroom soup
2-3 cups shredded cheddar cheese
Thaw frozen hash browns in bag in microwave for 3 minutes. Put chopped onion and butter or margarine in a large microwave safe bowl and microwave for 2 minutes to begin cooking onion. Mix all ingredients together in large bowl, reserving about 1 cup of the cheese to put on top. Transfer to 9X13 pan. Sprinkle with reserved cheese and bake, uncovered, at 350' for 1 hour.
2 lb. package of frozen hash browns
1/2 c. chopped onion
1/2 c. margarine or butter
16 oz. sour cream1 can cream of mushroom soup
2-3 cups shredded cheddar cheese
Thaw frozen hash browns in bag in microwave for 3 minutes. Put chopped onion and butter or margarine in a large microwave safe bowl and microwave for 2 minutes to begin cooking onion. Mix all ingredients together in large bowl, reserving about 1 cup of the cheese to put on top. Transfer to 9X13 pan. Sprinkle with reserved cheese and bake, uncovered, at 350' for 1 hour.
Olive Garden Zuppa Toscana Soup
From Liz A.
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
1. Sautee Italian Sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions, and garlic for approx. 15 mins, or until onions are soft.
3. Mix together the chicken bouillon and water then add it to the onion, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft.
5. Add heavy cream and cook until throughly heated.
6. Stir in the sausage.
7. Add kale just before serving.
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
1. Sautee Italian Sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions, and garlic for approx. 15 mins, or until onions are soft.
3. Mix together the chicken bouillon and water then add it to the onion, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft.
5. Add heavy cream and cook until throughly heated.
6. Stir in the sausage.
7. Add kale just before serving.
Tuesday, February 19, 2008
Creamy Cilantro Salad Dressing (Cafe Rio)
by Brenda T.
3 fresh tomatillos, husked and quartered
1 pkg. Ranch buttermilk dressing mix
1 c mayonnaise (or ½ c mayonnaise + ½ c sour cream)
1 c fresh cilantro
2 cloves crushed garlic
¼ tsp crushed cayenne pepper flakes
Combine in blender. Refrigerate 1 hour.
3 fresh tomatillos, husked and quartered
1 pkg. Ranch buttermilk dressing mix
1 c mayonnaise (or ½ c mayonnaise + ½ c sour cream)
1 c fresh cilantro
2 cloves crushed garlic
¼ tsp crushed cayenne pepper flakes
Combine in blender. Refrigerate 1 hour.
Applebee's Walnut Blondie with Maple Butter Sauce
Contributed by Brenda T.
Dough:
1 cup sifted
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 c chopped walnuts
1/3 c butter or margarine
1 cup packed brown sugar
1 beaten egg (may wish to use 2 eggs if you like a cakier texture)
1 Tbsp vanilla extract
1/2 c white chocolate chips
Sift flour, add baking powder, baking soda, and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9 inch square pan. Bake for 20-25 minutes in a 350 degree oven or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.
Maple Butter Sauce
3/4 c maple syrup
1/2 c butter
3/4 c packed brown sugar
1/2 cup walnuts, chopped (opt)
Combine syrup and butter in small saucepan, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts if desired.
Dough:
1 cup sifted
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 c chopped walnuts
1/3 c butter or margarine
1 cup packed brown sugar
1 beaten egg (may wish to use 2 eggs if you like a cakier texture)
1 Tbsp vanilla extract
1/2 c white chocolate chips
Sift flour, add baking powder, baking soda, and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9 inch square pan. Bake for 20-25 minutes in a 350 degree oven or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.
Maple Butter Sauce
3/4 c maple syrup
1/2 c butter
3/4 c packed brown sugar
1/2 cup walnuts, chopped (opt)
Combine syrup and butter in small saucepan, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts if desired.
Monday, February 11, 2008
How to make a frozen buttercream transfer (FBCT)
By Amber P.
Here is the technique we learned in our cake decorating enrichment night, complete with pictures.
1. Find a picture that you want to use. Coloring book pages are the best. There are tons of free coloring sites online. I used this one. I also printed out text from Microsoft word. You have to either print it as a mirror image (which was an option on my old printer) or flip it over and trace the back of the page so you can read it through the wax paper. Tape the pages down to a hard surface that is transportable (I used a cutting board, but I’ve also used cake boards). Then cover with wax paper and tape that down (double stick tape is good).
2. Using a stiff frosting (I usually use Wilton Black) and outline your words and pictures.
This is the most tedious part- but keep it neat.
3. Start to fill in colors in layers using a round tip. Make sure to use medium consistency frosting.
4. Using a knife dipped in hot water (and re-dipping as needed) gently smooth frosting from the back to push down into crevices.
I started with Yoda’s skin, then added his robe
Make sure to smooth as you go.
Then I finished with his shirt.
5. Fill in around pictures and words with your background color- mine is black (obviously).
6. fill in the rest of the top. I measured mine to the same size as the top of the cake, but you can also do FBCT in a small shape and place it on top of an already decorated cake.
Don’t forget to smooth
7. cover with wax paper and smooth with your hands.
8. place in freezer for 30 minutes or more.
9. remove wax paper from the top of FBCT and place on top of cake that has been crumb coated and frosted on the sides.
10. peel wax paper from the top of FBCT
11. Add boarders
voila!
Here are a couple other examples:
This was my first one
This one only the Clifford is a FBCT
My favorite:
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