I got this from my Pillsbury Cookbook. They are sooo good! Everyone loves them and they have apples sneaked in them! No one will ever know.
2 eggs, separated
2 cups buttermilk
2 cups all purpose flour, I use whole wheat
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine or butter, melted, or oil
1 peeled shredded apple
1/2 teaspoon cinnamon
Heat waffle iron. Place egg yolks in large bowl; whites in small bowl. To yolks add buttermilk;beat well. Add flour, baking powder, soda, and salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown. Serve with syrup of your choice. I like real maple and you only need a little bit!
Side note: If you don't always have buttermilk in your fridge, powdered buttermilk is a great alternative. It is actually the real buttermilk. The stuff we have now is like thin yogurt, which isn't really buttermilk. I got my stuff at Walmart, so you can find it almost anywhere. And isn't expensive. Mine takes 4 tsp powder and 1 c water to make 1 cup buttermilk. Mix the powder in with the flour then add your liquid.
Sunday, May 27, 2012
Tuesday, March 27, 2012
Thai Peanut Noodles
This recipe comes from Our Best Bites cook book! I made it twice in one week because it was so good and my family LOVED it! Great flavors and kid friendly!
16 oz. package linguine noodles
1 C chicken broth
6 T peanut butter
1-2 t chili sauce (found in Asian section at grocery store) add to taste.
3 T honey
6 T soy sauce
3 T minced ginger
4-6 cloves garlic, pressed
chopped green onion
2-3 chicken breasts boiled and chopped
chopped cilantro
chopped dry roasted peanuts
2 limes for garnish
Cook noodles. Make sauce-throw all ingredients into med. sauce pan except your chopped toppings (onion, peanuts, cilantro, lime). Stir and heat till smooth and hot. Pour over noodles and mix in chopped chicken breast. Add toppings to plated noodles.
16 oz. package linguine noodles
1 C chicken broth
6 T peanut butter
1-2 t chili sauce (found in Asian section at grocery store) add to taste.
3 T honey
6 T soy sauce
3 T minced ginger
4-6 cloves garlic, pressed
chopped green onion
2-3 chicken breasts boiled and chopped
chopped cilantro
chopped dry roasted peanuts
2 limes for garnish
Cook noodles. Make sauce-throw all ingredients into med. sauce pan except your chopped toppings (onion, peanuts, cilantro, lime). Stir and heat till smooth and hot. Pour over noodles and mix in chopped chicken breast. Add toppings to plated noodles.
Best sugar cookies EVER!
I made these for Valentines Day this year and I think I'll make them every year from now on! They are amazingly soft and delish! They make a beautiful jam filled heart cookie! You must make these! Seriously!
2 C unsalted butter
2 C sugar
2 eggs
2 t vanilla
1 t almond extract
6 C flour
3 t baking powder
1 t salt
Cream butter and sugar until light and fluffy. Add eggs, extract. Add dry ingred. If the dough is a little dry, add more butter, maybe 1/2 a cube. You want dough to be soft not dry. Roll out dough using a 1/4 of the dough at a time. Roll between 2 sheets of parchment and use two books 1/4 inch thick on each side of the dough to get a perfectly uniform cookie. Cut out shapes. Use a metal spactula sprayed lightly with cooking spray to lift cookies to tray without breaking them. If making a window cookie, use a large cookie cutter for base cookie and a small cutter for the window cookie. Lay window cookie on top of base cookie and fill with raspberry jam. Fill completely full because jam will shrink! Bake at 350 for 10 minutes-or until just set-not cracking or golden brown. Let sit on cookie sheet to cool. Dust with powdered sugar.
*sorry I don't have a photo but I will add one later!
2 C unsalted butter
2 C sugar
2 eggs
2 t vanilla
1 t almond extract
6 C flour
3 t baking powder
1 t salt
Cream butter and sugar until light and fluffy. Add eggs, extract. Add dry ingred. If the dough is a little dry, add more butter, maybe 1/2 a cube. You want dough to be soft not dry. Roll out dough using a 1/4 of the dough at a time. Roll between 2 sheets of parchment and use two books 1/4 inch thick on each side of the dough to get a perfectly uniform cookie. Cut out shapes. Use a metal spactula sprayed lightly with cooking spray to lift cookies to tray without breaking them. If making a window cookie, use a large cookie cutter for base cookie and a small cutter for the window cookie. Lay window cookie on top of base cookie and fill with raspberry jam. Fill completely full because jam will shrink! Bake at 350 for 10 minutes-or until just set-not cracking or golden brown. Let sit on cookie sheet to cool. Dust with powdered sugar.
*sorry I don't have a photo but I will add one later!
Jumbo Peanut Butter Cookies
These are the cookies I sold at the yard sale forever ago. They are my all time favorite peanut butter cookie! If you can find peanut butter filled kisses, you HAVE to use those for the top!
31/4 C Flour
1 C Cake flour
1 t baking powder
2 t baking soda
1/2 t salt
1 1/2 C unsalted butter
1 1/4 C brown sugar
1 1/4 C sugar
3 eggs
1 T vanilla
1 C oatmeal, blended in food processor
2 C peanut butter
Cream butter and sugars. Add eggs 1 at a time. Add vanilla. Add peanut butter. Add dry ingred. Then milk. Put LARGE balls of dough on parchment lined cookie sheet. They don't spread out while cooking so you can put them closer together. Bake 375 for 10 min. If using peanut butter kisses, put one in center of each cookie while warm. Drizzle with melted kisses or milk chocolate.
31/4 C Flour
1 C Cake flour
1 t baking powder
2 t baking soda
1/2 t salt
1 1/2 C unsalted butter
1 1/4 C brown sugar
1 1/4 C sugar
3 eggs
1 T vanilla
1 C oatmeal, blended in food processor
2 C peanut butter
Cream butter and sugars. Add eggs 1 at a time. Add vanilla. Add peanut butter. Add dry ingred. Then milk. Put LARGE balls of dough on parchment lined cookie sheet. They don't spread out while cooking so you can put them closer together. Bake 375 for 10 min. If using peanut butter kisses, put one in center of each cookie while warm. Drizzle with melted kisses or milk chocolate.
Monday, March 5, 2012
Chicken Teriyaki Stir Fry
Started craving this within an hour after dinner!!
1 green bell pepper
1 red bell pepper
1 onion
3 chicken breasts
1 T oil
Teriyaki sauce of choice ( Soy Vay brand from costco is good)
3 pkgs Top Ramen noodles
Cut chicken into small thin strips. Let soak in a bowl with Teriyaki sauce- I used about 1/2 cup, but use as much or as little to your taste. Meanwhile, cut bell peppers and onion into thin strips. Heat oil in large skillet or wok. Over med-high heat stir-fry chicken, stirring until just barely done. Put chicken in a bowl and cover to keep warm, but leave drippings in pan. With leftover drippings, add onion and peppers. Stir-fry till softened and cooked to liking (may need additional oil). I seasoned them while cooking with salt and pepper. Cook Ramen noodles according to pkg using seasoning packet or not, doesnt need it but up to you. Add chicken back to pan and add drained noodles. Stir to combine and serve immediately with water chestnuts and crunchy chow mein noodles on top if desired!! Serves 4-6
1 green bell pepper
1 red bell pepper
1 onion
3 chicken breasts
1 T oil
Teriyaki sauce of choice ( Soy Vay brand from costco is good)
3 pkgs Top Ramen noodles
Cut chicken into small thin strips. Let soak in a bowl with Teriyaki sauce- I used about 1/2 cup, but use as much or as little to your taste. Meanwhile, cut bell peppers and onion into thin strips. Heat oil in large skillet or wok. Over med-high heat stir-fry chicken, stirring until just barely done. Put chicken in a bowl and cover to keep warm, but leave drippings in pan. With leftover drippings, add onion and peppers. Stir-fry till softened and cooked to liking (may need additional oil). I seasoned them while cooking with salt and pepper. Cook Ramen noodles according to pkg using seasoning packet or not, doesnt need it but up to you. Add chicken back to pan and add drained noodles. Stir to combine and serve immediately with water chestnuts and crunchy chow mein noodles on top if desired!! Serves 4-6
Monday, February 27, 2012
Jam BBQ Chicken
This is quite tasty and easy!
2 lbs cooked chicken (I crockpotted 8 drumsticks for 6 hrs with salt,pepper and a little water in the bottom. Then took them out and the meat fell off the bone. chopped into bite-size)
3 garlic cloves, minced
1 cup grape or apricot jam (I used half and half!)
1/2 cup sweet baby ray's bbq sauce (or your own choice, use a spicy one if you dont like it sweet)
1/2 cup water
1 envelope onion soup mix
hot cooked rice
Grease baking dish. Throw chopped chicken in bottom. Mix jam, bbq, water, garlic and onion soup mix. Pour over chicken and bake at 350 for 30 minutes. Serve over hot rice!! Totally takes the craving for BBQ away! The boys thought it tasted like Grammy's teriyaki chicken.
2 lbs cooked chicken (I crockpotted 8 drumsticks for 6 hrs with salt,pepper and a little water in the bottom. Then took them out and the meat fell off the bone. chopped into bite-size)
3 garlic cloves, minced
1 cup grape or apricot jam (I used half and half!)
1/2 cup sweet baby ray's bbq sauce (or your own choice, use a spicy one if you dont like it sweet)
1/2 cup water
1 envelope onion soup mix
hot cooked rice
Grease baking dish. Throw chopped chicken in bottom. Mix jam, bbq, water, garlic and onion soup mix. Pour over chicken and bake at 350 for 30 minutes. Serve over hot rice!! Totally takes the craving for BBQ away! The boys thought it tasted like Grammy's teriyaki chicken.
Italian Sausage Lasagna
This is good. Love the fresh spinach. Always looking for a new way to make lasagna, and this is worth it!
1 pkg (16oz) ground mild italian sausage
12 lasagna noodles
1 onion, chopped
2 cloves garlic, minced
1/2 cup parmesan
2 packed cups fresh spinach, chopped
2 cups or more grated mozzarella
1 egg
4 cups ricotta cheese
24oz jar prego sauce (marinara or traditional) or homemade if you are so blessed
dried Oregano
In large pot of water boil noodles till al dente, about half the time on box. In skillet, cook sausage and onion till no longer pink. Add garlic, cook 1 minute. Add spaghetti sauce, and set aside. In bowl mix spinach, egg, ricotta and half the parmesan. Coat a 9x13 baking dish with oil spray. Spread bottom with 1 cup of meat sauce. layer on 3 noodles. Spread about 1/3 of the ricotta mixture on noddles, then 1/3 meat sauce. Sprinkle a handful of mozzarella over. Then 3 noodles. Repeat till 3 layers are made, ending with 3 noodles on top. Sprinkle top with remaining mozzarella and parmesan. Sprinkle generously with dried oregano. Bake uncovered at 350 for 45 minutes till browned and bubbly.
1 pkg (16oz) ground mild italian sausage
12 lasagna noodles
1 onion, chopped
2 cloves garlic, minced
1/2 cup parmesan
2 packed cups fresh spinach, chopped
2 cups or more grated mozzarella
1 egg
4 cups ricotta cheese
24oz jar prego sauce (marinara or traditional) or homemade if you are so blessed
dried Oregano
In large pot of water boil noodles till al dente, about half the time on box. In skillet, cook sausage and onion till no longer pink. Add garlic, cook 1 minute. Add spaghetti sauce, and set aside. In bowl mix spinach, egg, ricotta and half the parmesan. Coat a 9x13 baking dish with oil spray. Spread bottom with 1 cup of meat sauce. layer on 3 noodles. Spread about 1/3 of the ricotta mixture on noddles, then 1/3 meat sauce. Sprinkle a handful of mozzarella over. Then 3 noodles. Repeat till 3 layers are made, ending with 3 noodles on top. Sprinkle top with remaining mozzarella and parmesan. Sprinkle generously with dried oregano. Bake uncovered at 350 for 45 minutes till browned and bubbly.
Monday, February 6, 2012
Skillet Mac and Cheese
I love anything made in one pot/skillet. This is comfort and quick! Isaac made almost the whole dish by himself so, good for little helpers in the kitchen!
3 1/2 cups water
1 can plus 1/2 cup evaporated milk
4 cups pasta of choice (great with sea shell pasta- medium size)
1/2 tsp salt
1 tsp cornstarch
1/2 tsp dry mustard
1 1/2 cups shredded cheddar
1 1/2 cups shredded monterey jack
2 T butter, cut up small
pepper to taste
peas
ham, chopped (see*note)
In large skillet bring water, 1 can milk, pasta, and the salt to boil. Stir often and cook till tender 10-12 minutes. In small bowl whish remaining 1/2 cup milk, cornstarch and mustard. Add to skillet. Simmer a minute or two till thickened slightly. Take off heat and add cheeses. Stir in butter and salt and pepper to taste.
*Add thawed peas and ham*(I sautee ham in a pan to get it golden first, tastes way better)* to top. Can serve it on side or mix in.
3 1/2 cups water
1 can plus 1/2 cup evaporated milk
4 cups pasta of choice (great with sea shell pasta- medium size)
1/2 tsp salt
1 tsp cornstarch
1/2 tsp dry mustard
1 1/2 cups shredded cheddar
1 1/2 cups shredded monterey jack
2 T butter, cut up small
pepper to taste
peas
ham, chopped (see*note)
In large skillet bring water, 1 can milk, pasta, and the salt to boil. Stir often and cook till tender 10-12 minutes. In small bowl whish remaining 1/2 cup milk, cornstarch and mustard. Add to skillet. Simmer a minute or two till thickened slightly. Take off heat and add cheeses. Stir in butter and salt and pepper to taste.
*Add thawed peas and ham*(I sautee ham in a pan to get it golden first, tastes way better)* to top. Can serve it on side or mix in.
Chicken Enchilada Soup
This isnt the run-of-the-mill enchilada soup! Best I've tried yet! Packed with healthy goodness.
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*
Hawaiian Haystack Sauce (scratch)
This is way better than canned soup and sourcream. Doesnt have the "can" taste! Richer and way more flavorful....so worth it! Hawaiian haystacks are one of my favorite meals!! Double the recipe if you are serving more than 6.
2 chicken breasts, cut small pieces
2 T butter
1/2 onion chopped fine
2-3 cloves garlic, pressed
1 tsp salt
pepper to taste
1/4 cup flour
2 cups milk
1 cup chicken broth
Melt butter and add onion and raw chicken , cook on medium till just about done. Add garlic, cook 1 minute. Sprinkle in flour, cook 1 minute. Whisk in milk and broth, simmer, stirring till thickened a bit. Add salt and pepper. Serve over hot rice, and in case you have never made hawaiian haystacks before, top with any of the following:
cheese, chopped tomato, chop celery, pineapple tidbits or mandarins, shredded coconut, peanuts, chop cucumber, chop bell pepper, peas, crunchy chow mein noodles, green onion, WHATEVER!! The more toppings the better, and if you have picky eaters they can add as little as they like to theirs.
2 chicken breasts, cut small pieces
2 T butter
1/2 onion chopped fine
2-3 cloves garlic, pressed
1 tsp salt
pepper to taste
1/4 cup flour
2 cups milk
1 cup chicken broth
Melt butter and add onion and raw chicken , cook on medium till just about done. Add garlic, cook 1 minute. Sprinkle in flour, cook 1 minute. Whisk in milk and broth, simmer, stirring till thickened a bit. Add salt and pepper. Serve over hot rice, and in case you have never made hawaiian haystacks before, top with any of the following:
cheese, chopped tomato, chop celery, pineapple tidbits or mandarins, shredded coconut, peanuts, chop cucumber, chop bell pepper, peas, crunchy chow mein noodles, green onion, WHATEVER!! The more toppings the better, and if you have picky eaters they can add as little as they like to theirs.
Monday, January 30, 2012
Finger Steaks and Onion Rings
I love finger steaks. I have tried to make them in the past, and they weren't very good. I had a hankerin', so I tried again yesterday. We had a fried food festivus for dinner! They turned out really good. Even the leftovers I heated up today were great! I don't know if you are like me with 1/2 a cow in my freezer wondering what to do with it all, but I am very happy to have one more use, besides BBQing them! It's too cold right now for that.
Flank Steak or Sirlion Steak (I used one of each and we had leftovers) Use one without bones
2 Cups Buttermilk
1 egg
mix in a low dish
2 cups flour (may need more)
Approx 1 tsp Lowry's Season Salt (I mixed it in then tasted flour mix to make sure it had enough flavor)
1/2 tsp black pepper
Cayenne pepper to taste, if desired for a little heat
Mix in a gallon ziploc bag.
Slice steak 1/4 in thick across grain. (The key is to get them nice and thin, and don't go with the grain because they won't break apart easily when you bite into them). Dip in milk mixture then put in ziploc and shake. Fry in hot oil. I use an electric skillet on almost 400. Used between 1/4 in and 1/2in of oil. Fry til juices run clear. 5 min or so. Drain on paper towels. Serve with Cocktail sauce (my fav), honey mustard, ketchup, bbq sauce.
Onion Rings
Slice onion rounds thinly. Separate into single rings. Mix 1 egg in about 1cup buttermilk. Dip rings in buttermilk then put in ziploc with flour, season salt, pepper mixture til coated. (again, taste flour mixture to see if its salty enough) Redip in buttermilk then dip into Panko or fine bread crumbs. Then fry in hot oil til golden. My grandma showed me how to make these with the crumbs. I love Panko because it makes them so crispy! Use same dips as for steaks! Ranch is yummy, too.
Flank Steak or Sirlion Steak (I used one of each and we had leftovers) Use one without bones
2 Cups Buttermilk
1 egg
mix in a low dish
2 cups flour (may need more)
Approx 1 tsp Lowry's Season Salt (I mixed it in then tasted flour mix to make sure it had enough flavor)
1/2 tsp black pepper
Cayenne pepper to taste, if desired for a little heat
Mix in a gallon ziploc bag.
Slice steak 1/4 in thick across grain. (The key is to get them nice and thin, and don't go with the grain because they won't break apart easily when you bite into them). Dip in milk mixture then put in ziploc and shake. Fry in hot oil. I use an electric skillet on almost 400. Used between 1/4 in and 1/2in of oil. Fry til juices run clear. 5 min or so. Drain on paper towels. Serve with Cocktail sauce (my fav), honey mustard, ketchup, bbq sauce.
Onion Rings
Slice onion rounds thinly. Separate into single rings. Mix 1 egg in about 1cup buttermilk. Dip rings in buttermilk then put in ziploc with flour, season salt, pepper mixture til coated. (again, taste flour mixture to see if its salty enough) Redip in buttermilk then dip into Panko or fine bread crumbs. Then fry in hot oil til golden. My grandma showed me how to make these with the crumbs. I love Panko because it makes them so crispy! Use same dips as for steaks! Ranch is yummy, too.
Greek Pastitsio
If you are craving Olive Garden, but dont have the money or want to wait an hour for a table, make this dish!! So good and less fattening too. (From http://www.melskitchencafe.com/)
12oz penne pasta
1 lb. ground turkey
1 onion, chopped fine
3-5 garlic cloves (3 good size was plenty!)minced or pressed
3/4 tsp salt
pepper
2 T flour
2 cups milk
8oz reduced fat cream cheese
1/8 tsp nutmeg
1 can petite diced tomatoes, drained
1 cup mozzarella, grated
2 T fresh parsley, chopped
Heat broiler. Grease 9x13 baking dish. Cook pasta. In large skillet, cook turkey, onion and salt&pepper. Add garlic, sprinkle in flour. Add cream cheese and let melt in a little. Whisk in milk, nutmeg and tomatoes. Simmer 5 minutes. Add pasta. Pour into 9x13 and sprinkle with mozzarella. Broil 3-5 minutes till top is brown and bubbly. Remove and sprinkle with parsley. Serve. *I made bread sticks using rhodes dough and brushed with butter, then sprinkled garlic powder and parmesan. so good!
12oz penne pasta
1 lb. ground turkey
1 onion, chopped fine
3-5 garlic cloves (3 good size was plenty!)minced or pressed
3/4 tsp salt
pepper
2 T flour
2 cups milk
8oz reduced fat cream cheese
1/8 tsp nutmeg
1 can petite diced tomatoes, drained
1 cup mozzarella, grated
2 T fresh parsley, chopped
Heat broiler. Grease 9x13 baking dish. Cook pasta. In large skillet, cook turkey, onion and salt&pepper. Add garlic, sprinkle in flour. Add cream cheese and let melt in a little. Whisk in milk, nutmeg and tomatoes. Simmer 5 minutes. Add pasta. Pour into 9x13 and sprinkle with mozzarella. Broil 3-5 minutes till top is brown and bubbly. Remove and sprinkle with parsley. Serve. *I made bread sticks using rhodes dough and brushed with butter, then sprinkled garlic powder and parmesan. so good!
Homemade Corndogs
These are fun for kids to help make! Way more healthy than store-bought fried.(from Food Network)
1 cup milk
1 pkt active dry yeast
2 T oil
2 T brown sugar
1 cup fine cornmeal
1 1/4 cup flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp paprika
10 hot dogs (I used the bun-length)(can use reduced fat also)
1 egg beaten
1 T sesame seed- optional
Dipping sauce of choice
Warm milk in pan. Add yeast, pour into bowl and let sit 2 mins. Stir in oil, sugar and cornmeal. Add flour, salt, baking soda and paprika. Dough will be sticky. Turn out on floured surface and knead for 5 minutes using as much additional flour as needed. Place in greased bowl and cover with plastic. Let rise to double 1 hour. Cut each hot dog in half to create a mini dog.(optional: poke a skewar in each end of hotdog for a stick- i didnt do this, they are easy to pick up with hands.) Divide dough into 20 pieces and make a "worm" by rolling dough between your hands. Wrap around each dog. Place on greased cookie sheet and brush with egg, then sprinkle with seeds if desired. Bake at 350 for 15 mins.
1 cup milk
1 pkt active dry yeast
2 T oil
2 T brown sugar
1 cup fine cornmeal
1 1/4 cup flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp paprika
10 hot dogs (I used the bun-length)(can use reduced fat also)
1 egg beaten
1 T sesame seed- optional
Dipping sauce of choice
Warm milk in pan. Add yeast, pour into bowl and let sit 2 mins. Stir in oil, sugar and cornmeal. Add flour, salt, baking soda and paprika. Dough will be sticky. Turn out on floured surface and knead for 5 minutes using as much additional flour as needed. Place in greased bowl and cover with plastic. Let rise to double 1 hour. Cut each hot dog in half to create a mini dog.(optional: poke a skewar in each end of hotdog for a stick- i didnt do this, they are easy to pick up with hands.) Divide dough into 20 pieces and make a "worm" by rolling dough between your hands. Wrap around each dog. Place on greased cookie sheet and brush with egg, then sprinkle with seeds if desired. Bake at 350 for 15 mins.
Friday, January 20, 2012
Salad De Maison
I brought this to a New Year's party with kids and adults, and my bowl was about empty by the end of the night! Amounts can be adjusted to your taste. This is a refreshing yet hearty salad- so good!
2 heads lettuce, Romaine is good
Grated swiss- 1 1/2 cup
chopped tomatoes- 2 large
1/2 lb. bacon, cooked and crumbled
grated fresh parmesan- 1/2 cup
croutons
1/2 cup slivered or sliced almonds
Dressing:
3 T lemon juice
1/2 cup oil
1/2 tsp pepper
1 tsp salt
2 cloves garlic, minced (or 1 large)
Toast almonds. Mix dressing. Toss all together and eat!!
2 heads lettuce, Romaine is good
Grated swiss- 1 1/2 cup
chopped tomatoes- 2 large
1/2 lb. bacon, cooked and crumbled
grated fresh parmesan- 1/2 cup
croutons
1/2 cup slivered or sliced almonds
Dressing:
3 T lemon juice
1/2 cup oil
1/2 tsp pepper
1 tsp salt
2 cloves garlic, minced (or 1 large)
Toast almonds. Mix dressing. Toss all together and eat!!
Basil Chicken Salad
Cant go wrong with this one at a party!
2 chicken breasts, cooked
1 bag spinach
1 cup craisins
1 cup pine nuts
1 cup goat cheese or feta
1 cup dried bowtie pasta
1 large fuji apple, sliced thin
Dressing:
1 cup oil
1/2 cup red wine vinegar
20 fresh basil leaves
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 T brown sugar
cook pasta and drain. Dice chicken. Combine all salad ingredients. mix up dressing in a blender. Toss with salad just before serving. Yum-O!
2 chicken breasts, cooked
1 bag spinach
1 cup craisins
1 cup pine nuts
1 cup goat cheese or feta
1 cup dried bowtie pasta
1 large fuji apple, sliced thin
Dressing:
1 cup oil
1/2 cup red wine vinegar
20 fresh basil leaves
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 T brown sugar
cook pasta and drain. Dice chicken. Combine all salad ingredients. mix up dressing in a blender. Toss with salad just before serving. Yum-O!
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