Ingredients:
1/2 cup sugar
1/2 cup butter, softened
1 large egg
1 tsp. vanilla
3/4 cup crushed graham crackers
3/4 cup all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
3 (1.55 ounce) chocolate bars ( I just used the equivelent amount of milk chocolate chips)
1 (7 oz.) jar of marshmallow creme
Grease an 8-inch-square baking pan. Heat the oven to 350 degrees. Cream butter and sugar until fluffy. Beat in egg and vanilla. Add crushed graham crackers, flour, salt and baking powder- mix well until completely combined.
Spoon half the dough into pan and press with fingers to make a crust. Lay chocolate evenly on dough and then smooth marshmallow creme on top of chocolate. Take remaining dough and make into pancakes and then lay on top of marshmallow layer to completly cover. Bake until golden brown-about 30 min. Enjoy!
Saturday, August 28, 2010
Monday, August 23, 2010
Autumn Chicken
Ingredients:
3 large boneless skinless chicken breasts
1/2 cup mayo
1/2 mustard
1 tablespoon garlic powder
Salt and Pepper to taste
2 1/4 cups panko bread crumbs
20 oz cubed butternut squash (fresh or frozen)
4 apples
1 cup apple cider
2 tablespoons butter
Preheat the oven to 450 degrees. Cover a baking sheet with foil and prepare with cooking spray. Mix mayo, mustard and garlic powder into a shallow dish. Measure out bread crumbs into a second shallow dish. Filet chicken breasts and then cut into tenders ( so each breast is cut length ways and width ways to make 1/4s.) Pat each chicken piece so that it is dry and then season with salt and pepper. Dip each piece into the sauce mixture first and then coat by dipping in the bread crumbs. Lay flat to bake.
Bake for ten minutes- while chicken is baking start to prepare the apples and squash, and glaze. Microwave the squash until slightly soft (about 6 min if fresh or 10-12 if frozen ), Then place squash in a 9x13 baking dish. Apples need to be peeled and cubed and then tossed in with the squash. For the glaze boil apple cider in a small pan for 10 min. After 10 min remove from heat and then add butter and season with salt and pepper. Set aside.
After apples and squash are ready to go and chicken has cooked for ten minutes rotate the chicken pan in the oven so that both baking dishes will fit and then cook the chicken, squash and apples for 10 minutes. Top both dishes with the glaze and cook for 5 more minutes, or until the chicken is done done and apples and squash are tender. Enjoy!
3 large boneless skinless chicken breasts
1/2 cup mayo
1/2 mustard
1 tablespoon garlic powder
Salt and Pepper to taste
2 1/4 cups panko bread crumbs
20 oz cubed butternut squash (fresh or frozen)
4 apples
1 cup apple cider
2 tablespoons butter
Preheat the oven to 450 degrees. Cover a baking sheet with foil and prepare with cooking spray. Mix mayo, mustard and garlic powder into a shallow dish. Measure out bread crumbs into a second shallow dish. Filet chicken breasts and then cut into tenders ( so each breast is cut length ways and width ways to make 1/4s.) Pat each chicken piece so that it is dry and then season with salt and pepper. Dip each piece into the sauce mixture first and then coat by dipping in the bread crumbs. Lay flat to bake.
Bake for ten minutes- while chicken is baking start to prepare the apples and squash, and glaze. Microwave the squash until slightly soft (about 6 min if fresh or 10-12 if frozen ), Then place squash in a 9x13 baking dish. Apples need to be peeled and cubed and then tossed in with the squash. For the glaze boil apple cider in a small pan for 10 min. After 10 min remove from heat and then add butter and season with salt and pepper. Set aside.
After apples and squash are ready to go and chicken has cooked for ten minutes rotate the chicken pan in the oven so that both baking dishes will fit and then cook the chicken, squash and apples for 10 minutes. Top both dishes with the glaze and cook for 5 more minutes, or until the chicken is done done and apples and squash are tender. Enjoy!
Friday, August 13, 2010
Cowboy Cavier
Ingredients:
1 can of corn, drained
1 can of black beans, drained
1 can of black-eyed peas, drained
2 cans of diced tomatoes w/ mild chilies, drained
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 pack of good seasonings Italian dressing, prepared according to the directions (this means you will also need 1/2 cup oil, 1/4 vinegar and 3 Tbs. water)
Mix all the ingredients together in a bowl and chill for 6 hours. Then add two chopped avocados right before serving. Serve with tortillas chips
1 can of corn, drained
1 can of black beans, drained
1 can of black-eyed peas, drained
2 cans of diced tomatoes w/ mild chilies, drained
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 pack of good seasonings Italian dressing, prepared according to the directions (this means you will also need 1/2 cup oil, 1/4 vinegar and 3 Tbs. water)
Mix all the ingredients together in a bowl and chill for 6 hours. Then add two chopped avocados right before serving. Serve with tortillas chips
Sunday, August 1, 2010
Steak Gorgonzola
Ingredients :
2 1/2 lbs boneless top sirloin
1 1/2 cups Italian dressing
1 Tablespoon chopped fresh rosemary
1 Tablespoon fresh lemon juice
1 lb uncooked pasta ( I used fettuccine)
16 oz Alfredo Sauce
4 cups chopped spinach
1/2 cup chopped green onions
3 Tablespoons Gorgonzola cheese
2 Tablespoons chopped sun dried tomatoes
2 Tablespoons balsamic glaze
1. Cut beef into 1 inch cubes ( I used strips so that I could grill them on shish kabob skewers) and set aside 2. mix the dressing, rosemary and lemon juice together 3. Add the marinade to the beef, toss and let marinate for at least 1 hour.
NEXT
Heat ( or make) Alfredo sauce in a large saute pan, add onion, spinach and Gorgonzola cheese.
To put the dish together:
Grill steak to preferred doneness. Cook 1 pound pasta according to the directions. Place drained pasta on platter and then top with a portion sized amount of sauce. Place grilled beef on pasta and sauce and drizzle with balsamic glaze. Sprinkle on extra Gorgonzola cheese and sun dried tomatoes.
*** Note: I was in a hurry and feeling lazy so I just used Ragu alfredo sauce and I thought it worked great. However, sometime I would like to try the scratch Alfredo recipe.
ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
2 1/2 lbs boneless top sirloin
1 1/2 cups Italian dressing
1 Tablespoon chopped fresh rosemary
1 Tablespoon fresh lemon juice
1 lb uncooked pasta ( I used fettuccine)
16 oz Alfredo Sauce
4 cups chopped spinach
1/2 cup chopped green onions
3 Tablespoons Gorgonzola cheese
2 Tablespoons chopped sun dried tomatoes
2 Tablespoons balsamic glaze
1. Cut beef into 1 inch cubes ( I used strips so that I could grill them on shish kabob skewers) and set aside 2. mix the dressing, rosemary and lemon juice together 3. Add the marinade to the beef, toss and let marinate for at least 1 hour.
NEXT
Heat ( or make) Alfredo sauce in a large saute pan, add onion, spinach and Gorgonzola cheese.
To put the dish together:
Grill steak to preferred doneness. Cook 1 pound pasta according to the directions. Place drained pasta on platter and then top with a portion sized amount of sauce. Place grilled beef on pasta and sauce and drizzle with balsamic glaze. Sprinkle on extra Gorgonzola cheese and sun dried tomatoes.
*** Note: I was in a hurry and feeling lazy so I just used Ragu alfredo sauce and I thought it worked great. However, sometime I would like to try the scratch Alfredo recipe.
ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
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