Ingredients
11 large marshmallows
1/3 cup milk
1 piece (3 ounces) milk chocolate candy bar, chopped
1 container (8 ounces) frozen whipped topping, thawed and divided
1 graham cracker crust (10 inches)
1 can (21 ounces) cherry pie filling
Directions
In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.
Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.
Tuesday, March 1, 2011
Wednesday, February 9, 2011
Easy Beef Stroganoff
Ingredients
1 lb Lean ground beef
1/2 c Onion; chopped
1 Clove garlic; minced
1 ts Instant beef bouillon
3/4 ts Salt
1/4 ts Pepper
1 4 oz can mushroom stems and
1 c Water
1 c Sour cream
2 c Cooked noodles or rice
3 tb Flour
Preparation
Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over noodles.
1 lb Lean ground beef
1/2 c Onion; chopped
1 Clove garlic; minced
1 ts Instant beef bouillon
3/4 ts Salt
1/4 ts Pepper
1 4 oz can mushroom stems and
1 c Water
1 c Sour cream
2 c Cooked noodles or rice
3 tb Flour
Preparation
Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over noodles.
Thursday, February 3, 2011
pillsbury taco pizzas
ok so I was looking for something different to do with my taco/burrito leftovers and came up with this.
1 can small pillsbury biscuts
left over taco meat
leftover refired beans
cheese
olives
hot sauce
flatten out the biscuts, add a little hot sauce and top with beans meat cheese and olives
bake at 350* for 10-15 min
you can top with lettuce or sour cream if you want.
1 can small pillsbury biscuts
left over taco meat
leftover refired beans
cheese
olives
hot sauce
flatten out the biscuts, add a little hot sauce and top with beans meat cheese and olives
bake at 350* for 10-15 min
you can top with lettuce or sour cream if you want.
Tuesday, February 1, 2011
Chicken Marsala
1 1/2 lb chicken breast cut into pieces-about 2" sprinkle with salt and pepper
2 T extra virgin olive oil
2 T butter
3/4 c onion chopped
1 lb cremini mushrooms (I used baby bellas)
2 T minced garlic
1 C Marsala wine
8oz Marscarpone cheese (this is found in the specialty cheese section)
2 T brown mustard ( I used spicy brown and added about 2 more Tablespoons)
2 T chopped parsley
Heat oil in a large skillet over high heat. Add chicken and brown-about 4 min per side. Transfer to a plate to cool slightly. Melt 2 T butter over med-high in same skillet and saute onion-about 2 min. Add mushrooms and garlic and saute about 12 min. add wine and simmer about 4 min until it no longer smells like alcohol. Stir in marscarpone and mustard. Return chicken to the skillet and simmer over med-low until chicken is fully cooked and sauce thickens. Stir in parsley and season with salt and pepper
I added about 2 t of Mediterranean sea salt, 1/2t paprika and 1/4t turmeric and salt because I thought it was too sweet.
you can put this over pasta or rice
2 T extra virgin olive oil
2 T butter
3/4 c onion chopped
1 lb cremini mushrooms (I used baby bellas)
2 T minced garlic
1 C Marsala wine
8oz Marscarpone cheese (this is found in the specialty cheese section)
2 T brown mustard ( I used spicy brown and added about 2 more Tablespoons)
2 T chopped parsley
Heat oil in a large skillet over high heat. Add chicken and brown-about 4 min per side. Transfer to a plate to cool slightly. Melt 2 T butter over med-high in same skillet and saute onion-about 2 min. Add mushrooms and garlic and saute about 12 min. add wine and simmer about 4 min until it no longer smells like alcohol. Stir in marscarpone and mustard. Return chicken to the skillet and simmer over med-low until chicken is fully cooked and sauce thickens. Stir in parsley and season with salt and pepper
I added about 2 t of Mediterranean sea salt, 1/2t paprika and 1/4t turmeric and salt because I thought it was too sweet.
you can put this over pasta or rice
Saturday, January 29, 2011
Tortilla Soup
4 T corn oil
4 corn tortillas, torn in large pieces
2 cloves elephant garlic, minced
1 1/2 T epazote (this is a fresh herb found in Mexican markets) omit if you can't find
1 cup onion puree
2 cups tomato puree (I did 6 oz tomato paste and 8 oz tomato sauce)
1 T cumin
2 t chili powder
3 bay leaves
8 cups chicken stock
dash cayenne pepper
4 chicken breasts cooked and chopped
1 avocado, diced
1 C. cheddar cheese, shredded
1 C. Monterrey jack cheese
6 corn tortillas cut in strips and fried (I used tortilla chips)
*In a large stock pot, heat corn oil. Saute epazote, garlic, and tortillas briskly until soft. Add onion and tomato purees.
*Bring to a light boil. Add cumin, chili powder, bay leaves, and chicken stock. Simmer and add salt and cayenne. Continue to cook for 45 min
*Remove bay leaves. Puree mixture and return to heat for 20 min.
*Place chicken avocado, fried tortillas and cheese in a bowl pour soup mixture over and serve immediately.
***I added corn and black beans to the soup, good flavor but made it much thicker.
4 corn tortillas, torn in large pieces
2 cloves elephant garlic, minced
1 1/2 T epazote (this is a fresh herb found in Mexican markets) omit if you can't find
1 cup onion puree
2 cups tomato puree (I did 6 oz tomato paste and 8 oz tomato sauce)
1 T cumin
2 t chili powder
3 bay leaves
8 cups chicken stock
dash cayenne pepper
4 chicken breasts cooked and chopped
1 avocado, diced
1 C. cheddar cheese, shredded
1 C. Monterrey jack cheese
6 corn tortillas cut in strips and fried (I used tortilla chips)
*In a large stock pot, heat corn oil. Saute epazote, garlic, and tortillas briskly until soft. Add onion and tomato purees.
*Bring to a light boil. Add cumin, chili powder, bay leaves, and chicken stock. Simmer and add salt and cayenne. Continue to cook for 45 min
*Remove bay leaves. Puree mixture and return to heat for 20 min.
*Place chicken avocado, fried tortillas and cheese in a bowl pour soup mixture over and serve immediately.
***I added corn and black beans to the soup, good flavor but made it much thicker.
Onion Puree
Ok I made this up the other day because I needed onion puree for another recipe so here is what I came up with.
2 T butter
1 small white onion chopped
1 sprig Thyme
1 bay leaf
2 cloves of garlic chopped
1 clove of black garlic (this it totally optional it is not easy to find)
1T dry white wine
1t Sherry vinegar
I sauteed everything together until onions were clear then I removed the thyme sprig and bay leaf, then I poured the mixture into a blender and added a little chicken broth and pureed it until smooth,
2 T butter
1 small white onion chopped
1 sprig Thyme
1 bay leaf
2 cloves of garlic chopped
1 clove of black garlic (this it totally optional it is not easy to find)
1T dry white wine
1t Sherry vinegar
I sauteed everything together until onions were clear then I removed the thyme sprig and bay leaf, then I poured the mixture into a blender and added a little chicken broth and pureed it until smooth,
Monday, January 17, 2011
Southwestern Egg Rolls
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast.
In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat.
Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
Cook and stir 5 minutes, until well blended and tender.
Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.
Arrange in a medium dish, cover with plastic, and place in the freezer.
Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast.
In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat.
Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
Cook and stir 5 minutes, until well blended and tender.
Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.
Arrange in a medium dish, cover with plastic, and place in the freezer.
Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
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