* 1 Stick Butter ( room temp )
* 1/2 Cup Vegetable Oil
* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Egg
* 1 Cup CornFlakes or (Frosted Flakes ) *
* 1/2 Cup Chopped Nuts Walnuts or Pecans
* 1/2 Cup Quick ~ Cooking Oatmeal
* 2 cups Flour
* 1 1/2 tsp. Baking Powder
* 1/2 teaspoon Salt
* 1 teaspoon
* 1/4 cup coconut ( optional ) but yummy
* Preheat Oven to 325 *
* Cream Butter, Sugar, Vanilla and Egg..... Add Oil ( In Kitchen Aid Mixer ) Cream thoroughly
* Mix in dry Ingredients, Then Chopped Nuts, Then Coconut.
* Form Cookie Dough into teaspoon size balls, Place on cookie sheet.
* Flatten with fork dipped in water to prevent sticking
* Bake for 10-12 minutes. Cool on pan for a 5 minutes then transfer to plate or cooling rack !
These golden Gems are delicious and have a short bread taste......... Enjoy with a cup of Tea !!!
A True 1970's Treasure !!!
* I Love Them With Frosted Flakes !
Thursday, October 6, 2011
Saturday, June 25, 2011
"Summer Sangria"
2 fresh valencia oranges
1 lemon sliced
2 Nectarines Sliced
4-6 strawberries sliced
1/2 ~ 1 cup Peach Schnapps
1 good bottle white wine ( Chardonnay works best)
1 liter plan Seltzer water
Slice all fruits except 1 orange (which will be juiced for the Sangria) Squeeze all the juice of 1 orange and pour 1/2 cup of Peach schnapps over the slice up fruit in a beautiful punch pitcher. Let meld for 45 mins to an hour in frig. Add 1 bottle white wine of choose and 1 liter of seltzer. Serve chilled with lots of ice. Make 2 servings for 6 people !!!!
1 lemon sliced
2 Nectarines Sliced
4-6 strawberries sliced
1/2 ~ 1 cup Peach Schnapps
1 good bottle white wine ( Chardonnay works best)
1 liter plan Seltzer water
Slice all fruits except 1 orange (which will be juiced for the Sangria) Squeeze all the juice of 1 orange and pour 1/2 cup of Peach schnapps over the slice up fruit in a beautiful punch pitcher. Let meld for 45 mins to an hour in frig. Add 1 bottle white wine of choose and 1 liter of seltzer. Serve chilled with lots of ice. Make 2 servings for 6 people !!!!
Wednesday, May 25, 2011
Greek Roasted Leg of Lamb with Rice
This recipe is a Family Favorite. Handed down by my Husbands Mom. The rice is unbelievable !
* 1 (6-7) lb. leg of Lamb, trimmed
* 41/2 Tbs. Lemon juice, divided ( I use more so buy at least 4-6 large lemons)
* 1 tsp. salt
* 1tsp. oregano leaves
* 1/2 tsp. minced garlic
* 1/8 of a tsp. ground black pepper
* 1/2 cup dried onion flakes
* 1/3 cup boiling water
* 2 Tbsp. tomato paste
*1/2 tsp. salt
* 2 2/3 C. quick cooking rice Uncle Bens works good
With a sharp knife,make 12 quarter inch deep cuts into lamb on the fat side. Sprinkle Lamb with 1 1/2 tbsp. of lemon juice. Combined salt,oregano,garlic and pepper. Press into slits and all over the surface of the lamb. Let stand 1/2 hr. Score meat if desired.
Insert a meat thermometer into the deepest part of the leg,being careful not to let the tip touch any fat or bone. Place the leg of the lamb, fat side up,on a rack in a shallow roasting pan and roast uncovered in a pre-heated oven 450* for twenty minutes.
Meanwhile,combined onion flakes with boiling water, let rehydrate for 10 mins.. Reduce oven to moderate 350*. Sprinkle lamb with 2 Tsp. lemon juice and scatter rehydrated onion over the entire lamb and bottom.of pan. Roast another 15 mins. baste again with 1 - 2 Tbs. lemon juice.
Pour 2 cups boiling water into pan with lemon juice,continue roasting 40-60 minutes longer. or until meat thermometer shows lamb is med rare to med well done. What is desired for your taste. When lamb is done,remove from pan, scrapping any drippings for the rice. Use any remaining pan drippings as well. Add 2 Tbs. tomato paste at this time to the cooked rice and pan drippings. Squeeze juice of 1/2 ~ 1 lemon into rice.
Serve on Beautiful platter and Enjoy ! Serves 12 ~ 14 people.
* 1 (6-7) lb. leg of Lamb, trimmed
* 41/2 Tbs. Lemon juice, divided ( I use more so buy at least 4-6 large lemons)
* 1 tsp. salt
* 1tsp. oregano leaves
* 1/2 tsp. minced garlic
* 1/8 of a tsp. ground black pepper
* 1/2 cup dried onion flakes
* 1/3 cup boiling water
* 2 Tbsp. tomato paste
*1/2 tsp. salt
* 2 2/3 C. quick cooking rice Uncle Bens works good
With a sharp knife,make 12 quarter inch deep cuts into lamb on the fat side. Sprinkle Lamb with 1 1/2 tbsp. of lemon juice. Combined salt,oregano,garlic and pepper. Press into slits and all over the surface of the lamb. Let stand 1/2 hr. Score meat if desired.
Insert a meat thermometer into the deepest part of the leg,being careful not to let the tip touch any fat or bone. Place the leg of the lamb, fat side up,on a rack in a shallow roasting pan and roast uncovered in a pre-heated oven 450* for twenty minutes.
Meanwhile,combined onion flakes with boiling water, let rehydrate for 10 mins.. Reduce oven to moderate 350*. Sprinkle lamb with 2 Tsp. lemon juice and scatter rehydrated onion over the entire lamb and bottom.of pan. Roast another 15 mins. baste again with 1 - 2 Tbs. lemon juice.
Pour 2 cups boiling water into pan with lemon juice,continue roasting 40-60 minutes longer. or until meat thermometer shows lamb is med rare to med well done. What is desired for your taste. When lamb is done,remove from pan, scrapping any drippings for the rice. Use any remaining pan drippings as well. Add 2 Tbs. tomato paste at this time to the cooked rice and pan drippings. Squeeze juice of 1/2 ~ 1 lemon into rice.
Serve on Beautiful platter and Enjoy ! Serves 12 ~ 14 people.
Saturday, May 21, 2011
Tomato Potatoes
* 6-8 small red potato's ( cut each potato into quarters)
* 8-10 large plump cherry tomatos (whole)
* 2 tbs. diced onion
* 2 whole cloves of garlic ( peeled and kept whole)
* sea salt and pepper to taste
* Place all ingredients in roasting pan
* drizzle with good extra virgin olive oil mix well with hands.
* sprinkle with 1/4 cup freshly grated parmesan cheese over potatoes and tomatoes ~ Mix well
Bake at 350 for 45 mins until golden brown. and crusty red from the tomatoes. May stir or toss pan while cooking in oven to a void Potatoes sticking to the pan. Enjoy ~ Very yummy ~ Like candy !
Great with steak or chicken and a salad !
Thursday, May 5, 2011
MOTHERS DAY MAHOGANY CAKE
* 3 squares bakers chocolate ( unsweetened) Pre-Heat Oven To (350*F)
*1/2 cup water
* 1 cup sour cream
* 2 cups sifted cake flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1/2 tsp. cinnamon ~ (optional)
* 11/2 tsp. baking powder
* 2/3 cup butter
* 2/3 cup firmly packed brown sugar
* 1 cup Sugar
* 3 Eggs
* 2 tsp. vanilla
Melt chocolate with water over low heat, blend well, cool thoroughly; then stir in sour cream, Mixing well.
Sift flour , baking soda, salt, baking powder and cinnamon.
Cream butter and both sugars, add eggs one at a time, mixing well ~ beat in vanilla ~
Alternately add flour mixture and chocolate mixture, mixing well after each addition.
Pour into 2 greased and parchment paper lined 9 inch pans. (Bake 350 * F) 35 mins.
Cool and frost with Chocolate cream cheese frosting or vanilla cream cheese frosting.
Or simply dust with confectioners sugar , serve warm with Vanilla ice cream and
Chocolate sauce. ENJOY !!! Wonderful Moms !
*1/2 cup water
* 1 cup sour cream
* 2 cups sifted cake flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1/2 tsp. cinnamon ~ (optional)
* 11/2 tsp. baking powder
* 2/3 cup butter
* 2/3 cup firmly packed brown sugar
* 1 cup Sugar
* 3 Eggs
* 2 tsp. vanilla
Melt chocolate with water over low heat, blend well, cool thoroughly; then stir in sour cream, Mixing well.
Sift flour , baking soda, salt, baking powder and cinnamon.
Cream butter and both sugars, add eggs one at a time, mixing well ~ beat in vanilla ~
Alternately add flour mixture and chocolate mixture, mixing well after each addition.
Pour into 2 greased and parchment paper lined 9 inch pans. (Bake 350 * F) 35 mins.
Cool and frost with Chocolate cream cheese frosting or vanilla cream cheese frosting.
Or simply dust with confectioners sugar , serve warm with Vanilla ice cream and
Chocolate sauce. ENJOY !!! Wonderful Moms !
Wednesday, May 4, 2011
Happy "Cinco de Mayo"
Beef Enchiladas Preheat oven to 350*
Slow cook 2 lbs Chuck beef in slow cooker with spices and 1/2 jar of salsa.
1 package cream cheese
1 package flour tortillas
1 can chopped green chillies
2 cans enchilada sauce
2 cups shredded cheddar cheese
1/2 tsp. Penzey's Arizona dreaming spice. Or similar mexican spice
1/2 head shredded iceberg lettuce ( by slicing finely)
1 Cup sour cream for garnish. or serve on side.
3 ~ 4 chopped green onions for garnish.
Shrede beef after cooking in slow cooker all day.
Drain out liquids Meat juices, may save for thinning out beef mixture.
In a large skillet mix shredded meat ,cream cheese,green chillies, arizona spice, remaining 1/2 jar salsa. Heat on low to med until mixed well. May add a little of the enchilada sauce if need be. Spoon into flour tortillas roll into logs. Place folded side down into baking dish sprayed with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle top off enchiladas with mixture of cheddar and monterey jack cheese. Bake for 30 minutes covered,then uncover to let cheese become golden for 10 ~ 15 mins.
Remove from oven and garnish with chopped green onion on top of enchiladas. Serve with sour cream,shredded lettuce,nacho tortilla chips and of course more salsa. Enjoy !!!
Slow cook 2 lbs Chuck beef in slow cooker with spices and 1/2 jar of salsa.
1 package cream cheese
1 package flour tortillas
1 can chopped green chillies
2 cans enchilada sauce
2 cups shredded cheddar cheese
1/2 tsp. Penzey's Arizona dreaming spice. Or similar mexican spice
1/2 head shredded iceberg lettuce ( by slicing finely)
1 Cup sour cream for garnish. or serve on side.
3 ~ 4 chopped green onions for garnish.
Shrede beef after cooking in slow cooker all day.
Drain out liquids Meat juices, may save for thinning out beef mixture.
In a large skillet mix shredded meat ,cream cheese,green chillies, arizona spice, remaining 1/2 jar salsa. Heat on low to med until mixed well. May add a little of the enchilada sauce if need be. Spoon into flour tortillas roll into logs. Place folded side down into baking dish sprayed with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle top off enchiladas with mixture of cheddar and monterey jack cheese. Bake for 30 minutes covered,then uncover to let cheese become golden for 10 ~ 15 mins.
Remove from oven and garnish with chopped green onion on top of enchiladas. Serve with sour cream,shredded lettuce,nacho tortilla chips and of course more salsa. Enjoy !!!
Swedish Frittata
1/2 cup frozen sweet potato fries
1/4 cup sliced red onion
1/3 cup diced jazz apple or other firm crisp apple
3 ~ 4 large eggs
milk
1/3 cup whole fat ricotta ( drain through strainer if wet)
1/2 C. cheese of choice ( American or Cheddar works best )
Salt and pepper
Fresh parsley for garnish
1 ~ 2 tbsp. olive oil for sauteing in med size skillet .
Dice frozen sweet potato,red onion and apples. Toss into med heated skillet with olive oil. Saute until golden and tender. Scramble all eggs with 2 tbs. milk, salt and pepper to taste. Pour over ingredients in skillet. Cook slowly over med heat until just about done. 3~5 mins. Add ricotta by small dollop spoonfuls to top of frittata then sprinkle with cheese. Finish by placing under broiler until until cheese melted and top of frittata is slightly golden. Just before serving garnish with chopped flat leaf parsley. Serves 2 ( Great with a glass of white wine and a good crunchy type bread)
GREAT FOR BRUCH OR LATE DINNER !!! ENJOY !
1/4 cup sliced red onion
1/3 cup diced jazz apple or other firm crisp apple
3 ~ 4 large eggs
milk
1/3 cup whole fat ricotta ( drain through strainer if wet)
1/2 C. cheese of choice ( American or Cheddar works best )
Salt and pepper
Fresh parsley for garnish
1 ~ 2 tbsp. olive oil for sauteing in med size skillet .
Dice frozen sweet potato,red onion and apples. Toss into med heated skillet with olive oil. Saute until golden and tender. Scramble all eggs with 2 tbs. milk, salt and pepper to taste. Pour over ingredients in skillet. Cook slowly over med heat until just about done. 3~5 mins. Add ricotta by small dollop spoonfuls to top of frittata then sprinkle with cheese. Finish by placing under broiler until until cheese melted and top of frittata is slightly golden. Just before serving garnish with chopped flat leaf parsley. Serves 2 ( Great with a glass of white wine and a good crunchy type bread)
GREAT FOR BRUCH OR LATE DINNER !!! ENJOY !
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