Ingredients:
1/2 to 1 c. sugar*
1/4 c. corn starch
at least 4 cups berries
Instructions:
1. Mix sugar & corn starch in a bowl. Add berries and toss to gently coat berries. If using frozen fruit, allow to stand long enough for berries to partially thaw.
2. Pour in pie pan that is lined with a crust. Top with a second crust and crimp edges to seal. To prevent overbrowning, cover the edge of pie with tinfoil.
3. Bake at 375 degrees for 25 minutes using fresh fruit, 50 minutes using frozen fruit. Remove foil. Bake for an additional 20-30 minutes or until top is golden.
4. Cool on a wire rack--at least two hours or overnight.
Source:
adapted from All Recipes
Notes:
*vary the amount of sugar based on your taste preferences and the flavors of berries you are putting into the pie. I've made this with different combinations of blueberries, blackberries, strawberries, etc. and it's always turned out great. I've also tried coating the top of the crust with cinnamon sugar and that added a nice touch.
Tuesday, April 27, 2010
Easy Chicken Tacos
Ingredients:
•1 pound Frozen Boneless Chicken Strips Or Breasts
•1 can Diced Tomatoes (10 Ounce Can)
•1 package Taco Seasoning (1 Ounce Package)
Instructions:
Put frozen chicken in the crockpot and dump in the Rotel and taco seasoning. Cook on low with the lid on for 8+ hours until the chicken is done. Stir with a fork to shred up the chicken and enjoy!!
Source:
Tasty Kitchen
Notes:
I cooked this on high for 4 hrs & it turned out great. I served it with sauteed onions, bell pepper, corn, black beans, lettuce, cheese, sour cream, & cilantro.
•1 pound Frozen Boneless Chicken Strips Or Breasts
•1 can Diced Tomatoes (10 Ounce Can)
•1 package Taco Seasoning (1 Ounce Package)
Instructions:
Put frozen chicken in the crockpot and dump in the Rotel and taco seasoning. Cook on low with the lid on for 8+ hours until the chicken is done. Stir with a fork to shred up the chicken and enjoy!!
Source:
Tasty Kitchen
Notes:
I cooked this on high for 4 hrs & it turned out great. I served it with sauteed onions, bell pepper, corn, black beans, lettuce, cheese, sour cream, & cilantro.
Monday, April 19, 2010
Chicken Shishkabobs
Marinade Ingredients:
1/2 c. olive oil
4 T. lemon juice
4 cloves garlic, minced
2 T chopped parsley
2 T chopped fresh mint leaves or fresh basil
1 t. salt
1/2 t. fresh ground pepper
Other:
4 boneless, skinless chicken brests, cut into cubes
mushrooms, green or red pepper, red onion, pineapple, or whatever else you want to put on your shishkabobs
Instructions:
Combine seasonings for marinade in a large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken pieces alternately with veggies. Broil or grill kabobs 10 to 15 minutes, brushing with marinade. Bring reserved marinade to a boil and serve with kabobs, if desired.
Source:
Ivory Family Favorites
1/2 c. olive oil
4 T. lemon juice
4 cloves garlic, minced
2 T chopped parsley
2 T chopped fresh mint leaves or fresh basil
1 t. salt
1/2 t. fresh ground pepper
Other:
4 boneless, skinless chicken brests, cut into cubes
mushrooms, green or red pepper, red onion, pineapple, or whatever else you want to put on your shishkabobs
Instructions:
Combine seasonings for marinade in a large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken pieces alternately with veggies. Broil or grill kabobs 10 to 15 minutes, brushing with marinade. Bring reserved marinade to a boil and serve with kabobs, if desired.
Source:
Ivory Family Favorites
Oatmeal Chocolate Chip Cookies
Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats
4 tablespoons margarine
2/3 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1/3 cup reduced-fat sour cream
3/4 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375ºF. Line two large baking sheets with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Stir in oats.
2. Cream margarine, brown sugar, and granulated sugar in large bowl with electric mixer at high speed until well blended. Add egg and vanilla and beat until light yellow and creamy, about 3 minutes. Blend in sour cream with wooden spoon, then flour mixture all at once, just until combined (don’t overmix or the cookies may become tough). Stir in chocolate chips.
3. Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake cookies until golden, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to wire racks and cool completely. Store in airtight container for up to 2 weeks or freeze for up to 3 months.
Source:
Cooking Smart for a Healthy Heart via Reader's Digest
Notes:
For the fact that these cookies are relatively "healthy" they actually do taste quite good :)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats
4 tablespoons margarine
2/3 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1/3 cup reduced-fat sour cream
3/4 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375ºF. Line two large baking sheets with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Stir in oats.
2. Cream margarine, brown sugar, and granulated sugar in large bowl with electric mixer at high speed until well blended. Add egg and vanilla and beat until light yellow and creamy, about 3 minutes. Blend in sour cream with wooden spoon, then flour mixture all at once, just until combined (don’t overmix or the cookies may become tough). Stir in chocolate chips.
3. Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake cookies until golden, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to wire racks and cool completely. Store in airtight container for up to 2 weeks or freeze for up to 3 months.
Source:
Cooking Smart for a Healthy Heart via Reader's Digest
Notes:
For the fact that these cookies are relatively "healthy" they actually do taste quite good :)
Perfect Pie Crust
Ingredients:
1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
Preparation Instructions:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Source:
The Pioneer Woman Cooks
Notes:
After failing miserably at my attempt to make the basic pie crust from the Betty Crocker cookbook, the next time I used the Pioneer Woman's Perfect Pie Crust--the pictures and detailed instructions really helped me get it right. I also watched a few you tube videos to get more tips on how to roll out a pie crust.
1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
Preparation Instructions:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Source:
The Pioneer Woman Cooks
Notes:
After failing miserably at my attempt to make the basic pie crust from the Betty Crocker cookbook, the next time I used the Pioneer Woman's Perfect Pie Crust--the pictures and detailed instructions really helped me get it right. I also watched a few you tube videos to get more tips on how to roll out a pie crust.
Brownies
Ingredients:
1/2 lb unsalted butter
1 c. cocoa
2 c. sugar
4 eggs*
1 t. vanilla
1/2 t. salt
1 c. flour
*if eggs are at room temperature, the batter will flow more evenly into the baking pan.
Instructions:
Heat oven to 35o degrees
Melt butter in a saucepan. Mix in cocoa.
Add sugar and mix well.
Add eggs one at a time, mixing thoroughly after each addition.
Add vanilla and salt.
Stir in flour until thoroughly mixed.
Pour brownie batter into pan.
Bake 30 to 35 minutes
Source:
Remedies for the "I Don't Cook" Syndrome
1/2 lb unsalted butter
1 c. cocoa
2 c. sugar
4 eggs*
1 t. vanilla
1/2 t. salt
1 c. flour
*if eggs are at room temperature, the batter will flow more evenly into the baking pan.
Instructions:
Heat oven to 35o degrees
Melt butter in a saucepan. Mix in cocoa.
Add sugar and mix well.
Add eggs one at a time, mixing thoroughly after each addition.
Add vanilla and salt.
Stir in flour until thoroughly mixed.
Pour brownie batter into pan.
Bake 30 to 35 minutes
Source:
Remedies for the "I Don't Cook" Syndrome
Easy Lasagne
Ingredients:
1/2 lb. ground beef
1 (32 oz.) jar spaghetti sauce*
3/4 c. water
1 8 oz. package lasagne noodles
1 16 oz. carton ricotta cheese or cottage cheese
12 oz. mozzarella cheese, grated or sliced
1/4 c. parmesan cheese
Instructions:
Heat oven to 375 degrees
Brown ground beef in a large skillet. Drain grease.
Add spaghetti sauce and water. Simmer.
In a 9X13 baking pan layer sauce, uncooked lasagne noodles, ricotta or cottage cheese, then mozzarella cheese.
Sprinkle with parmesan cheese.
Repeat layers, ending with sauce.
Cover with foil and bake 1 hour.
Remove foil. Let stand 10 minutes before cutting.
Source:
Remedies for the "I Don't Cook" Syndrome
Notes:
*I make my own pasta sauce and I don't think a 32 oz. jar is quite enough.
Sometimes I assemble the lasagne ahead of time & then leave it in the refrigerator for a day or so--then I just throw it in the oven an hour before dinner :)
1/2 lb. ground beef
1 (32 oz.) jar spaghetti sauce*
3/4 c. water
1 8 oz. package lasagne noodles
1 16 oz. carton ricotta cheese or cottage cheese
12 oz. mozzarella cheese, grated or sliced
1/4 c. parmesan cheese
Instructions:
Heat oven to 375 degrees
Brown ground beef in a large skillet. Drain grease.
Add spaghetti sauce and water. Simmer.
In a 9X13 baking pan layer sauce, uncooked lasagne noodles, ricotta or cottage cheese, then mozzarella cheese.
Sprinkle with parmesan cheese.
Repeat layers, ending with sauce.
Cover with foil and bake 1 hour.
Remove foil. Let stand 10 minutes before cutting.
Source:
Remedies for the "I Don't Cook" Syndrome
Notes:
*I make my own pasta sauce and I don't think a 32 oz. jar is quite enough.
Sometimes I assemble the lasagne ahead of time & then leave it in the refrigerator for a day or so--then I just throw it in the oven an hour before dinner :)
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