Sauce Ingredients:
4 Cups chopped Ripe Tomatoes
1 (16 oz) can of Olives chopped
1/2 cup chopped fresh basil or 2 Tb of Dried Basil
2 Tb of Olive Oil
1 1/2 Tb of Balsamic Vinegar
2 cloves of garlic minced or pressed
1/2 tsp salt
1/4 tsp pepper
Angel Hair Pasta
4 Chicken breasts cooked & cubed
Mix all sauce ingredients together. Boil Angel Hair Pasta 4 to 4 1/2 minutes. Drain pasta, rinse with very hot water & drain again. Mix with Sauce & cooked chicken. Enjoy.
Wednesday, June 11, 2008
Grasshopper Brownies
2 boxes brownie mix
Mint Frosting: 4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring
Chocolate Topping:
12 ounces semisweet chocolate chips
3/4 cup butter
12 ounces semisweet chocolate chips
3/4 cup butter
1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely
2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.
3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.
4) Enjoy! This batch feeds a lot by the way.
2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.
3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.
4) Enjoy! This batch feeds a lot by the way.
Homemade Oreos
Mix together:
1 box Devils Food cake mix
3/4 cups shortening
2 eggs
1/2 tsp. vanilla
Roll into ping-pong size or smaller balls. Cook at 350 for 10 minutes.
Frost with Cream Cheese Frosting.
1 box Devils Food cake mix
3/4 cups shortening
2 eggs
1/2 tsp. vanilla
Roll into ping-pong size or smaller balls. Cook at 350 for 10 minutes.
Frost with Cream Cheese Frosting.
Monday, June 2, 2008
Layered Green Salad
This one takes awhile to make but the combination of all of the flavors makes it well worth the effort!
In a large bowl (clear glass is prettiest!) add the following layers:
3/4 of the bowl filled with lettuce
1/2 c. chopped celery
1/2 c. diced green pepper
2 green onions, chopped
1 bunch of radishes, sliced
6 large mushrooms, sliced
2 c. frozen baby peas, slightly boiled and drained
Dressing:
2 c. mayonaise
4 tbsp. sugar
Spread dressing on top, cover with plastic wrap, and chill at least 8 hours.
Top with grated cheese, bacon bits and sliced tomatoes just before serving.
In a large bowl (clear glass is prettiest!) add the following layers:
3/4 of the bowl filled with lettuce
1/2 c. chopped celery
1/2 c. diced green pepper
2 green onions, chopped
1 bunch of radishes, sliced
6 large mushrooms, sliced
2 c. frozen baby peas, slightly boiled and drained
Dressing:
2 c. mayonaise
4 tbsp. sugar
Spread dressing on top, cover with plastic wrap, and chill at least 8 hours.
Top with grated cheese, bacon bits and sliced tomatoes just before serving.
BBQ Beef on a Bun
2-1/2 - 3 lbs. roast beef
1 pkg. onion soup mix
1/2 green pepper, diced
1 celery stalk, diced
1/4 tsp fresh ground black pepper
Place roast in a large crock pot*. Sprinkle onion soup mix, green pepper, celery, and pepper over roast. Cover with lid and cook for at least 8 hours. Do not add any liquid to this. After the roast has cooked for 8 hours, combine the following and pour over roast beef.
7-1/2 ounce can tomato sauce
1 cup BBQ sauce
1/2 cup brown sugar
Stir. Beef should be tender enough to break into chunks. Bake in slow cooker one more hour. Serve beef mixture on fresh buns and with salad.
*can also be baked in a roasting pan in the oven at 225 - 300F for 8 hours.
1 pkg. onion soup mix
1/2 green pepper, diced
1 celery stalk, diced
1/4 tsp fresh ground black pepper
Place roast in a large crock pot*. Sprinkle onion soup mix, green pepper, celery, and pepper over roast. Cover with lid and cook for at least 8 hours. Do not add any liquid to this. After the roast has cooked for 8 hours, combine the following and pour over roast beef.
7-1/2 ounce can tomato sauce
1 cup BBQ sauce
1/2 cup brown sugar
Stir. Beef should be tender enough to break into chunks. Bake in slow cooker one more hour. Serve beef mixture on fresh buns and with salad.
*can also be baked in a roasting pan in the oven at 225 - 300F for 8 hours.
Old-fashioned Potato Salad
This is a recipe I got from a Barefoot Contessa cookbook, love her recipes!
3 lbs. small red potatoes
kosher salt
1 cup mayonnaise
1/4 cup buttermilk or milk
2 tbsp. Dijon mustard
2 tbsp. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground pepper
1/2 cup medium-diced celery
1/2 cup small-diced red onion
Place the potatoes and 2 tbsp. salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 - 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 - 20 minutes, until tender but firm.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 tsp. salt and 1 tsp. pepper. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing). Add the celery and red onion, 2 tsp. salt, and 1 tsp. pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
3 lbs. small red potatoes
kosher salt
1 cup mayonnaise
1/4 cup buttermilk or milk
2 tbsp. Dijon mustard
2 tbsp. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground pepper
1/2 cup medium-diced celery
1/2 cup small-diced red onion
Place the potatoes and 2 tbsp. salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 - 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 - 20 minutes, until tender but firm.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 tsp. salt and 1 tsp. pepper. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing). Add the celery and red onion, 2 tsp. salt, and 1 tsp. pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
BBQ Chicken Pasta Salad
This is a yummy easy salad, perfect for summer.
6 cups (when cooked) Rotini Pasta
Water
1 tsp. Kosher Salt
Bring water and salt to a boil, add pasta and cook until done. Set aside.
2 - 3 chicken breasts
BBQ sauce
BBQ chicken breasts using BBQ sauce and cook until done (you could also grill them on a George Forman grill or something like that, or even bake or fry them if preferred). Chop into bite-sized pieces and set aside.
Mix together:
1/2 - 1 cup Ranch Dressing (I use 1 cup)
3/4 cup BBQ Sauce
Pour dressing mixture over the following:
1 large cucumber (chopped)
1 red onion (diced)
Any other vegetables you have on hand or want to use such as fresh mushrooms, carrots, green or red peppers, brocolli, etc.
bacon bits (optional)
Fold in cooked pasta and chicken and mix gently until combined. Cover and let sit a few hours in the refrigerator to let the flavors blend.
6 cups (when cooked) Rotini Pasta
Water
1 tsp. Kosher Salt
Bring water and salt to a boil, add pasta and cook until done. Set aside.
2 - 3 chicken breasts
BBQ sauce
BBQ chicken breasts using BBQ sauce and cook until done (you could also grill them on a George Forman grill or something like that, or even bake or fry them if preferred). Chop into bite-sized pieces and set aside.
Mix together:
1/2 - 1 cup Ranch Dressing (I use 1 cup)
3/4 cup BBQ Sauce
Pour dressing mixture over the following:
1 large cucumber (chopped)
1 red onion (diced)
Any other vegetables you have on hand or want to use such as fresh mushrooms, carrots, green or red peppers, brocolli, etc.
bacon bits (optional)
Fold in cooked pasta and chicken and mix gently until combined. Cover and let sit a few hours in the refrigerator to let the flavors blend.
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