Years ago I worked for a company that had a pot luck day for just about any reason you can think of...needless to say we were bringing in food at least once a month. A friend made this fudge and while I am not a huge fudge fan, this was outstanding. The recipe makes 5lbs.
4 C. sugar
1 C. milk
1 tsp vanilla
1 C. butter (do not substitute margarine)
12oz. package milk chocolate chips
12oz. package semi sweet chips
2oz. unsweetened chocolate
1 C. chopped pecans
25 large marshmallows, cut up
Boil milk, sugar, vanilla and butter for 2-3 minutes (rapid boil). Turn off heat.
Add marshmallows and stir till melted. Add chocolates one at a time until melted. Add nuts. Pour into a 9X13 or 11X15 buttered pan.
Cool and refrigerate.
Before serving, let fudge come up to room temperature and cut into squares. Try using a pizza cutter, it works great.
Sunday, March 28, 2010
Basic Beer Bread Mix
I found this recipe online when I was looking for a beer bread recipe. I have made the basic recipe as written and also the dill and chive version. Rolling Rock has been my beer of choice so far.
3 C. all purpose flour
1 tbsp. granulated sugar
1 tsp. salt
1 tbsp. baking powder (make sure it's fresh)
2 tbsp. chopped fresh dill or 2 tsp. dried dill
1 C. finely grated sharp cheddar cheese
12oz. beer
Optional glaze: 1 egg & 2 tsp. water, beaten
Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined.. Spread in a greased 8-in. loaf pan, brush with egg glaze if desired and bake until golden brown and a toothpick stuck in the center comes our clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 minutes more. Serve warm or at room temperature.
Flavor variations:
Garlic & Herb: Add 1 tsp. dried rosemary. 1 tsp. dried oregano, 1 tsp. dried thyme, and 3 minced garlic cloves to the basic mix. For fresh herbs, use 1 chopped tbsp. of each.
Dill & Chive: Add 2 tbsp. chopped fresh dill (or 2 tsp. dried) and 1/4 C. chopped fresh chives to basic mix.
Rosemary & Feta: Add 2 tbsp chopped fresh rosemary and 3/4 C. crumbled feta cheese to the basic mix.
Italian: Add 1 tsp. each dried basil and oregano (or 1 tbsp each fresh), 2 minced garlic cloves, and 1/2 C. finely grated Parmasan or Romano cheese to the basic mix.
Other additions: Any dried or fresh herbs, 1/2 C. freshly grated asiago cheese (or other hard cheese); 1/2 C. finely chopped onions, 1/2 C. chopped scallions, 1/2 C. chopped parsley, 1/2 C. whole wheat flour or 1/2 C. oats in place of 1/2 C. of the all purpose flour.
3 C. all purpose flour
1 tbsp. granulated sugar
1 tsp. salt
1 tbsp. baking powder (make sure it's fresh)
2 tbsp. chopped fresh dill or 2 tsp. dried dill
1 C. finely grated sharp cheddar cheese
12oz. beer
Optional glaze: 1 egg & 2 tsp. water, beaten
Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined.. Spread in a greased 8-in. loaf pan, brush with egg glaze if desired and bake until golden brown and a toothpick stuck in the center comes our clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 minutes more. Serve warm or at room temperature.
Flavor variations:
Garlic & Herb: Add 1 tsp. dried rosemary. 1 tsp. dried oregano, 1 tsp. dried thyme, and 3 minced garlic cloves to the basic mix. For fresh herbs, use 1 chopped tbsp. of each.
Dill & Chive: Add 2 tbsp. chopped fresh dill (or 2 tsp. dried) and 1/4 C. chopped fresh chives to basic mix.
Rosemary & Feta: Add 2 tbsp chopped fresh rosemary and 3/4 C. crumbled feta cheese to the basic mix.
Italian: Add 1 tsp. each dried basil and oregano (or 1 tbsp each fresh), 2 minced garlic cloves, and 1/2 C. finely grated Parmasan or Romano cheese to the basic mix.
Other additions: Any dried or fresh herbs, 1/2 C. freshly grated asiago cheese (or other hard cheese); 1/2 C. finely chopped onions, 1/2 C. chopped scallions, 1/2 C. chopped parsley, 1/2 C. whole wheat flour or 1/2 C. oats in place of 1/2 C. of the all purpose flour.
Zucchini Bread
I can remember making this bread with both my Mom and Grandma when I was a kid. My Grandma had a friend that grew these ENORMOUS zucchinis and while you couldn't pay me to eat zucchini as a side dish with dinner, I loved it (and still do) in this bread. It smells so good baking!
3 C. zucchini
3 C. flour
2 1/2 C. sugar
1 1/4 C oil
4 eggs beaten
1 tbsp. + 1 tsp. vanilla
2 tsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground cloves
1/2 tsp. baking powder
raisins and nuts if desired
Beat all ingredients and large bowl for 1 minute on low speed and 1 minute on medium speed. Pour into a greased loaf pan and bake for 1 hour 10 minutes at 325 degrees.
3 C. zucchini
3 C. flour
2 1/2 C. sugar
1 1/4 C oil
4 eggs beaten
1 tbsp. + 1 tsp. vanilla
2 tsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground cloves
1/2 tsp. baking powder
raisins and nuts if desired
Beat all ingredients and large bowl for 1 minute on low speed and 1 minute on medium speed. Pour into a greased loaf pan and bake for 1 hour 10 minutes at 325 degrees.
Chicken Tortilla Soup
This is a hearty, spicy soup that is fairly WW friendly. Remember to wear gloves when chopping the jalapeno. I've touched my eyes after cutting a jalapeno once and it wasn't a good experience. I have used chicken that I have cooked with salsa for 4 hours in my crock pot. It shreds so easily.
1 tsp. olive oil
1 C. chopped onion
2 galic cloves, minced
2 C. shredded cooked chicken breast (about 10oz.)
1 C. frozen whole kernel corn
1/4 C. dry white wine
1 tbsp. chopped, seeded jalapeno pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 14oz. cans low sodium chicken broth
1 can condensed reduced fat, reduced sodium tomato soup
1 can diced tomatoes, undrained
1 1/4 C. crushed unsalted baked tortilla chips
1/2 C. fat free sour cream
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through diced tomatoes); bring to a boil. Reduce heat and simmer for 1 hour. Ladle soup into bowls. Top with chips and sour cream.
1 tsp. olive oil
1 C. chopped onion
2 galic cloves, minced
2 C. shredded cooked chicken breast (about 10oz.)
1 C. frozen whole kernel corn
1/4 C. dry white wine
1 tbsp. chopped, seeded jalapeno pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 14oz. cans low sodium chicken broth
1 can condensed reduced fat, reduced sodium tomato soup
1 can diced tomatoes, undrained
1 1/4 C. crushed unsalted baked tortilla chips
1/2 C. fat free sour cream
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through diced tomatoes); bring to a boil. Reduce heat and simmer for 1 hour. Ladle soup into bowls. Top with chips and sour cream.
Blueberry Tea Bread
This recipe is terrific with fresh blueberries in the lat summer. I've been making it for years. You can use frozen fresh blueberries, just defrost and drain them well so you don't end up with blue dough!
2 C. flour
1 C. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/2 C. fresh blueberries
2 eggs
1 C. milk
3 tbsp. salad oil
1 tsp. grated orange rind
In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, beat eggs, milk, oil and orange rind. Add all at once to flour mixture. Stir until dry ingredients are moistened. Turn into greased 9X5 loaf pan. Bake in a 350 degree oven for 1 hour to 1 hour 10 minutes or until cake tester comes out clean. Remove from oven and cool 10 minutes. Remove from pan and cool completely. Makes 1 loaf.
2 C. flour
1 C. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/2 C. fresh blueberries
2 eggs
1 C. milk
3 tbsp. salad oil
1 tsp. grated orange rind
In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, beat eggs, milk, oil and orange rind. Add all at once to flour mixture. Stir until dry ingredients are moistened. Turn into greased 9X5 loaf pan. Bake in a 350 degree oven for 1 hour to 1 hour 10 minutes or until cake tester comes out clean. Remove from oven and cool 10 minutes. Remove from pan and cool completely. Makes 1 loaf.
Sunday, March 21, 2010
Big Batch Jambalaya
found this in the Tast of Home magazine that I get. I have skipped the shrimp when I have made this and added additional chicken. I also use brown rice.
1 boneless skinless chicken breast, cubed
3 tablespoons Crisco® Pure Olive Oil, divided
1/2 pound cubed fully cooked ham
1/2 pound smoked kielbasa or Polish sausage, cubed
2 medium green peppers, coarsely chopped
2 medium onions, coarsely chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 can (28 ounces) crushed tomatoes
1-1/2 cups water
3/4 cup Dijon mustard
1/4 cup minced fresh parsley
2 tablespoons Worcestershire sauce
1-1/2 to 2 teaspoons cayenne pepper
1/2 teaspoon dried thyme
1-1/2 cups uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined
Directions
In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink. Yield: 13 servings (1 cup each).
1 boneless skinless chicken breast, cubed
3 tablespoons Crisco® Pure Olive Oil, divided
1/2 pound cubed fully cooked ham
1/2 pound smoked kielbasa or Polish sausage, cubed
2 medium green peppers, coarsely chopped
2 medium onions, coarsely chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 can (28 ounces) crushed tomatoes
1-1/2 cups water
3/4 cup Dijon mustard
1/4 cup minced fresh parsley
2 tablespoons Worcestershire sauce
1-1/2 to 2 teaspoons cayenne pepper
1/2 teaspoon dried thyme
1-1/2 cups uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined
Directions
In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink. Yield: 13 servings (1 cup each).
Pizza Casserole
This is a tasty, easy dish to make. As written, it is pretty high in sodium but you can use your own pizza sauce instead of prepared and use something other than pepperoni (crumbled Italian sausage or veggies) as your add in.
1 lb. ground beef
1 large onion, chopped
1/2 tsp. salt
pepper to taste
8oz. cooked macaroni (al dente)
16oz. pizza sauce
4oz. pepperoni slices
10oz. mozzarella cheese
Preheat ove to 350 degrees.
In a large skillet over medium heat, brown ground beef, drain fat, add onion, salt and pepper. Add macaroni and pizza sauce, mix well.
Put half of the noodle mixture in a 1 1/2 quart casserole dish, top with half of the pepperoni and half of the cheese. Repeat. Bake uncovered for 30 to 40 minutes.
1 lb. ground beef
1 large onion, chopped
1/2 tsp. salt
pepper to taste
8oz. cooked macaroni (al dente)
16oz. pizza sauce
4oz. pepperoni slices
10oz. mozzarella cheese
Preheat ove to 350 degrees.
In a large skillet over medium heat, brown ground beef, drain fat, add onion, salt and pepper. Add macaroni and pizza sauce, mix well.
Put half of the noodle mixture in a 1 1/2 quart casserole dish, top with half of the pepperoni and half of the cheese. Repeat. Bake uncovered for 30 to 40 minutes.
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