Ice Cream Sandwiches
copykatchat.com
1 package (18.25 ounce) chocolate cake mix
1/2 cup softened butter
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet chocolate chips (I used 1cup mini-chocolate chips)
1/2 cup butterscotch chips
Vanilla ice cream
Preheat the oven to 350 degrees. Cut parchment paper to the size of your baking sheet. Using your mixer, mix the above ingredients except the ice cream. The dough is very stiff. Make the dough into the size balls that you want the finished ice cream sandwich to be and flatten on the parchment paper with your fingers to about 1/4 inch. The dough doesn't spread much. Bake for about 10 minutes. Baking time will depend on how big and thick they are. Allow to cool on the baking sheet before moving the cakes to a cooling rack.
Making these sandwiches isn't the easiest task I have done. I took the ice cream out of the freezer and using a cupcake tin I scooped ice cream into each section of the tin and spread it around the best I could. Putting it back into the freezer to freeze up then when I was ready to put the sandwiches together I took the tin out of freezer and using a knife went around the edge and tried to scoop out the ice cream. So one by one remove the ice cream then open freezer and lay on a plate in freezer. Then one by one put a sandwich together then put that in the freezer and start the process again. But it worked, took some time. So the conclusion, would I make them again, still debating, I really liked the cookie part. Taste very much like a thin brownie, fudge chocolate with small bites of a chocolate chip.
I hate to admit, as a kid I was not going to eat asparagus, nor did I eat squash. But years later, I finally tried it and today squash is part of my diet. Asparagus, my husband asked for it, I have never had it, I tried it and I have to admit it is wonderful. So, I quess this will become a new love of mine. My mother would be proud.........
Ina Garten 2005
foodnetwork
2 pounds of fresh asparagus
Good quality olive oil
Kosher salt and ground black pepper
Preheat oven to 400 degrees. Cut the ends of the asparagus off, rinse in cold water. Lay them single file on a heavy rimmed baking pan and sprinkle with salt and pepper and drizzle with the olive oil. Her baking instructions say 25 minutes but I only roasted for about 10-12 minutes. Roast until tender but still crisp.
In a baking dish, I quartered new potatoes. I sprinkled them with salt and pepper and olive oil and baked.
Engagement Chicken
Glamour Magazine
glamour
Well, its a good thing that I am already married because I didn't follow the directions on this chicken. But it was a success, I had never had lemon chicken before, look at what I have missed all these years. I loved it. Seasoned just right, but Mr. Chicken did blow out his lemon. I tried to secure it in the cavity with metal pins, but they didn't hold. I will make this again for sure. I heard about this chicken on Oprah's radio station with Gayle King. Gayle's not married, wonder if she is going to be making this soon? Read the article, it's cute.
1 whole chicken (approximately 4 pounds)
1/2 cup fresh lemon juice, plus 2 whole lemons 3 total
1 tbsp sea salt
1/2 tsp black pepper
fresh herbs, 4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch of flat leaf parsley
Remove the whole chicken from the package, rinse well with cold water and allow to drain in a colander for a few minutes. Pre-heat the oven to 400 degrees. Then turn down to 350 degrees when the chicken goes into the oven. Place the chicken in a roasting pan that you have placed your rack into. Pour the lemon juice all over the chicken and season the chicken with the salt and pepper. Using the remaining 2 lemons, roll them on the counter to help get the lemon juice moving, prick the lemons 3 times in 3 different areas and place them deep inside the cavity. After the chicken has baked and is done, allow to sit on the stove top for about 10 minutes.
I used dried herbs and combined them with the lemon juice and the salt and pepper. I then rubbed the chicken inside and out with the juice and the dried herbs. When ready to put in oven turn the oven down to 350 degrees and cook until a meat thermometer reads 180 degrees. Keeping in mind that chicken needs 18-20 minutes per pound. A 4 pound chicken will take about 1 hour 15 minutes.
I used 1 tbsp of dried parsley, 1 tsp each of ground sage and crushed rosemary. I didn't use thyme ( Dick doesn't like it)
Living in Maine we enjoy our blueberries during the picking season. I have never made another blueberry cake but this recipe. I don't think I would. My mother made this when I was a kid. After you do the work of racking or hand picking your own blueberries you want to know that they are going in the best recipe. And this is the one. If making the cake and the work that goes into making it, double the recipe for a larger cake. This recipe is worth the effort and it won't be around very long. It's the best and everyone will let you know.
The Best Blueberry Cake
By Marjorie Standish
2 eggs, separated
1 cup sugar
1 1/2 cups flour (keep about 1/4 cup of flour to mix with berries, it helps them not to sink to bottom of cake when baked.)
1/4 tsp salt
1/2 cup shortening
1 teaspoon vanilla
1 1/2 cups fresh blueberries (fresh or frozen)
1/3 cup milk
1 tsp baking powder
I always double this recipe and use my tube baking pan. This cake is moist and very tasty. Beat egg whites until stiff. Add about 1/4 cup of the sugar to keep them stiff.
In another bowl, add shortening, salt and vanilla and mix this. Add the egg yolks and beat with mixer. Add the remaining sugar gradually. Add the flour and the remaining dry ingredients and mix. Fold in the beaten egg whites and then carefully fold in the blueberries which have been mixed with a little flour. Pour into your pan that has been prepared greased and floured cake pan and bake at 350 degrees for about 50 to 60 minutes. I always sprinkle with granulated sugar before baking.
I made these cookies big, because I am a lover of big cookies. You could wrap these in waxed paper and place in freezer and grab one when you are headed out. I used all of the ingredients in the recipe.
Breakfast Cookies
1/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter or margarine, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 egg, lightly beaten
1 tsp water or orange juice
1 tsp vanilla
6 ounces of semi-sweet chocolate chips or carob
1/2 cup flaked coconut
2 tbsp wheat germ
1/2 cup chopped nuts
2 1/2 cups oatmeal
Optional:
1/2 cup peanut butter
1/2 cup raisins
1/2 cup sunflower seeds
In a large bowl add the butter and sugars, mix well. Add the lightly beaten egg, orange juice or water, vanilla and continue to mix. Add the flours, baking soda and salt. Fold in the remaining ingredients including the optional ingredients if you want. Using your cookie scoop, scoop batter onto parchment lined baking sheets and bake at 350 degrees for about 12-15 minutes. I used my scoop then I pressed the cookie dough down a little with my fingers. Makes a large amount of cookies, you could also press this mixture into a large rimmed baking sheet that you have sprayed with cooking spray. Bake then cut into desired size.
9/25/2011 Have shared this recipe on Everyday Sisters
A good dish to make after the holidays with leftover stuffing, and turkey. Most folks enjoy quiche. My father loved it when I made him a quiche. This meal taste great the next day warmed up in the microwave oven. It's easy, fairly fast and an all American favorite.
Turkey and Stuffing Quiche
Creme de Colorado Cookbook
Copyright 1987
2 1/2 -3 cups leftover stuffing or a 6 ounce package of chicken stuffing
1 1/2 cup chopped turkey or chicken
1 cup shredded Swiss cheese
4 eggs, beaten
2/3 cup of evaporated milk (5 1/2 ounce can)
salt and pepper
Prepare stuffing mix according to the box directions. If using homemade leftover stuffing, press the stuffing in the bottom and up the sides of a 9 inch pie plate or quiche pan. This will resemble a pie crust. Bake for 5 minutes at 350 degrees. In another bowl add the remaining ingredients then pour into the baked stuffing crust. Bake at the 350 degrees for about 40 minutes or until the center is baked and set. Test by using a knife inserted into the center of quiche comes out clean.
I love cookies, and big ones. I made these a little bigger then the directions said. The dough is a little sticky to make the well for the raspberry jam but I used the back side of a teaspoon and dipped it in flour. Or cheat and use your fingers. This is another favorite of mine, along with peanut butter cookies, snickerdoodles, chocolate chip the list goes on. Hope you enjoy them as well. You can use any jam, jelly or pie filling.
Filled Cookies
Collection of recipes from the Maine Alzheimer's Association
I remember....Recipes & Memories copyright 1999
1 cup of butter, softened
1 cup light brown sugar
1 cup sugar
2 eggs
1 Tbsp vanilla
3 1/2 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup buttermilk, or sour milk
raspberry pie filling or raspberry jam
Preheat oven to 350 degrees. In a large bowl combine the butter with both sugars and mix well. Add the eggs, and the vanilla and continue to mix again. Add the remaining dry ingredients and mix the dough well. Using parchment paper scoop or spoon out dough in heaping teaspoonfuls onto the parchment paper. The dough is sticky but make a indent in the middle of each scoop and add about 1 tsp of the raspberry filling, or more if making them bigger, then using a bit more dough, lay this over the jam. When baking, the jam will peek around the edges of the cookie. Bake at 350 degrees for about 10-12 minutes depending on the size of the mound of cookie dough.
This is a fast and easy meal. I used my black cast iron spider for this and next time I will add the oil to help brown the potatoes. I know, sausage is high in fat, but we love it. You could use a a lower fat product and they are available and are very good. I am looking for recipes that are camper friendly and this is one that I think would be. You can adjust the ingredients and make enough for one meal. One pot, one can and a few extra's to make a wonderful filling dinner. This summer we are renting a cabin in Baxter State Park in northern Maine and I will plan to make this meal for us. I was a bit surprised at the taste. It's very good. Make the beer bread I posted a little while ago and you have dinner at the cabin. Scrumptious! Thank you Maureen and Gooseberry Patch for this recipe.
Italian Sausage & Potatoes
Gooseberry Patch
Christmas Pantry
Copyright 2000
1 1/2 lb of Italian Sausage, cut in bite size pieces
10 red potatoes, quartered
1 tsp of good olive oil
1/2 tsp pepper
1/2 tsp fresh thyme, chopped ( I used Italian seasonings)
1 cup sliced onions
1 green pepper, chopped
1 red pepper, chopped
14 1/2 ounce can Italian-style stewed tomatoes
In a large skillet, over medium high heat, add the olive oil then add the red potatoes, cook these until they have started to brown a little then add the bite size sausage pieces, the spices and stir frequently for about 10-15 minutes. Reduce heat to medium low, cover and cook until the potatoes are tender and the sausage is cooked. Remove the cover and stir in the remaining ingredients, cook uncovered until the peppers and onion are tender. Serve piping hot. Makes 4-6 servings.
This coffee cake is very moist, a few steps in the process of making but well worth the little extra effort. The kitchen was filled with the aroma of baking apples and cinnamon. A special treat for a sunday morning.
Apple Sour Cream Coffee Cake
A Taste of New England
Junior league of Worcester, Massachusetts
copyright 1990
Filling:
1/2 cup chopped walnuts
1 tsp cinnamon
1/2 cup sugar
Mix this in a small bowl and set aside
2 medium apples sliced and set aside
Cake Batter:
1/2 cup butter, room temperature
1 cup sugar
2 cups flour
1 (8-ounce) container of sour cream
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2 eggs
In a larger bowl combine the butter and mix well with the sugar. Add the remaining ingredients, scraping sides of bowl often till combined.
Topping:
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
1/4 cup room temperature butter
In a small bowl combine and mix the topping ingredients. Preheat oven to 350 degrees. Grease and flour a 9 inch tube pan.
Place 1/2 of the batter in the prepared pan and then spread with a knife to smooth out the batter. Spread with half of the filling and all the sliced apples. Sprinkle the remaining filling over the apples. Spread the remaining cake batter on top of the apples and filling. Smooth this with the knife. Sprinkle all the topping over the batter and bake at 350 degrees for about 1 hour. You can check for doneness with a knife and pushing aside a bit of the topping to peak in. Cool completely in pan on wire rack.
Nothing says summer better than refreshing, ice tea.
Lemon Tea
Cooking with Paula Deen
March/April 2010
6 cups of water
3 family-size tea bags (adjust if using regular tea bags I used 8 bags of tea)
if you like a strong tea taste use more bags
1 (12 ounce) can frozen Lemonade concentrate, thawed
1 cup sugar
1/2 tsp almond extract
sliced lemons
Bring 6 cups of water to a boil, remove the pan from the heat source add the tea bags and steep for 20 minutes. Discard the tea bags. Then in a large container add all ingredients and add enough water to make a total of one gallon. Garnish with slices of lemons.
They say bread is good for the soul and good for ones stomach so beer bread should be even better. It's easy, fast, and alcohol free. The alcohol is baked off so everyone can eat this. Especially good with a hot bowl of chili. Depending on the beer flavor that is used it will change color and flavor. I have made this with blueberry beer and it takes on a taste of blueberry. I have included two recipes one using regular all-purpose flour and one using self rising flour. I used the self-rising flour that I had in the pantry for this loaf. I toasted a big fat slice today with raspberry jam and I liked. Maybe even have another slice tomorrow morning. I did find while at the market this week, I picked up one bottle of beer to make this bread. Only to get to the cash register and discovered that they were going to charge me $3.00 for one bottle of beer, the six pack is only $6.99, so you quessed it I have beer in the house so will be making more bread. I am not a beer drinker...........I do love this bread.
Quick & Easy Beer Bread
Creme de Colorado Cookbook
copyright 1987
1/2 cup butter
3 cups self-rising flour
2 tbsp sugar
1 (12 ounce) can or bottle of beer (not light beer)
Makes 1 loaf of bread. Melt the butter in a small microwave dish. Brush the bottom of a 9x5 inch bread pan with some of the butter. In a bigger bowl combine the flour, sugar and pour in the beer. Mix and spoon the batter into the prepared bread pan. Pour the remaining butter over the top of the dough and bake at 350 degrees for 50-60 minutes or until the bread is a light golden brown. Allow this to sit for about 10 minutes before cutting the bread with a serrated knife.
Winnie's Beer Bread
3 cups flour
4 1/2 tsp baking powder
1 1/2 tsp salt
1/4 cup sugar
12 ounce can of beer (not light beer)
3 tbsp of melted butter (pour on top of dough)
Mix and place dough in a greased and floured bread pan and pour the melted butter on top. Bake at 350 degrees for about 45 minutes.
I have also used the flavored beers with good results
Lasagna Supreme
Southern Living 1993 Annual Recipes
This lasagna caught my attention because of the ricotta cheese mixture with the sour cream. I like the ricotta better then using cottage cheese. You could make this and instead of the 9x13 pan use two smaller pans and freeze, unbaked for another day.
1 pound of ground beef
1 package (6 mild sausage links) removed from the casings and cut in bit size pieces
2 tbsp olive oil
1 clove garlic, minced
1 small onion
2 (6 ounce) cans tomato paste
1 (16 ounce) can whole tomatoes, un-drained and chopped
1 1/2 cup water
1 tbsp dried basil
1 tsp salt
1/2 tsp dried rosemary
2 bay leaves
In a large dutch oven combine the olive oil, allow to heat a little then add the garlic, onion and saute. Add the ground beef and sausage and cook until no longer pink. Add the remaining ingredients and simmer, uncovered for one hour. Remove the bay leaves.
12 lasagna noodles, cooked according to package directions, drained and put to side to cool.
Ricotta Mixture:
2 large eggs
2 cups ricotta cheese
1 (8 ounce) carton of sour cream
2 tbsp dried parsley
salt and pepper
In a bowl combine the above ingredients and mix well.
Cheese Mixture:
1 cup (4 ounces) of shredded Cheddar cheese
1/2 cup grated parmesan cheese
1/2 cup grated Romano cheese
In a bowl combine the above ingredients and mix.
2 (8 ounce ) packages of mozzarella cheese slices, or use shredded
In a 9x13 inch greased pan lay out 4 cooked lasagna noodles. Cover with 1/3 of the the ricotta cheese mixture, then 1/3 of the grated cheese mixture and 1/3 of your sauce. Lay 1/3 of the mozzarella cheese on top. Repeat this 2 more times ending with sauce. Bake at 375 degrees for 30-35 minutes or until bubbly. A few minutes before it is done layer the remaining mozzarella cheese slices on top and continue to bake for about 5 minutes.
Cupcakes are a favorite of mine, these banana cupcakes are moist, and full of flavor. Topped off with a pretty cream cheese icing.
Banana Cupcakes
Farm Journal Country Fair Cookbook
copyright 1984
2 cups sifted cake flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup shortening
1 1/2 cup sugar
2 eggs
1 cup mashed bananas (2 1/2 medium size)
1 tsp vanilla
1/2 cup buttermilk
1/2 cup chopped pecans
1 cup flaked coconut
In a medium size bowl sift the cake flour, baking soda, baking powder and salt.
In a large bowl cream the shortening and sugar till light and fluffy. Add the eggs one at a time, beating well after each egg. Add the mashed bananas, vanilla and coconut and mix. Alternately add the flour mixture along with some of the buttermilk and mix until all the ingredients are combined. Stir in the chopped pecans. Using your cookie scoop, scoop the mixture into the paper lined cupcake pans. Filling the liners only 3/4 ways filled. Bake at 350 degrees for about 15 to 20 minutes or until a toothpick comes clean or the cakes spring back when lightly touched.
Pecan filling:
1/2 cup sugar
2 tbsp flour
1/2 cup light cream
2 tbsp butter
In a small saucepan add the above ingredients and heat over medium heat, stirring constantly until the mixture is thick. Remove from heat source and add:
1/2 cup finely chopped pecans
1/4 tsp salt
1 tsp vanilla
Mix well and allow to set until cool.
Frosting:
8 ounce package of cream cheese, room temperature
1/4 cup butter, room temperature
2 tsp vanilla
1 (16 ounce) package of confectioners sugar
8 ounces of melted white chocolate
Using your stand mixer add the above ingredients and mix until smooth and creamy. To obtain the right consistency of icing you may have to add more confectioners sugar.
Allow the cupcakes and the filling to cool completely. Using a pastry bag with a large tip opening squeeze about 1 1/2 teaspoons of filling into each cupcake.
With a pastry bag and your icing pipe the icing in ice cream swirl pattern on top of each cupcake. Decorate with pecans, or toasted coconut and a slice of banana on top.
A quick and easy bar to make. Peanut butter, chocolate and oatmeal all staples in the kitchen so no excuse why you can't make them asap.
Cowboy Oatmeal Bars
Simply Spring
Land O' Lakes 2011
1 cup of softened Land O' Lakes Butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup quick-cooking oatmeal
1 cup peanut butter chips
1 cup of chocolate chips milk or semi-sweet
1 cup of chopped walnuts or pecans
In a large bowl add the butter and mix . Add the sugars and mix well. Add eggs one at a time and the vanilla and mix. Next add the flour, oatmeal, soda and salt and mix well. Add the oatmeal and the chips and nuts and mix by hand. The batter is very thick. Place mixture in a un-greased jelly roll pan 15x10x1. Using your hands press the batter evenly in the pan and bake at 375 for 16 -20 minutes. Let cool and then cut in the desired size.
Griddled Egg-and Cheese Sourdough Sandwich
Paula Deen
Quick and Easy Meals
April 2011
Let's have a sandwich instead of pancakes for a sunday morning brunch.
4 large eggs
1 tbsp minced green onion
1/4 tsp salt
1/4 tsp black pepper
8 slices of sourdough bread
8 slices of Canadian bacon
4 slices of Cheddar cheese
Using a small bowl, add the eggs, green onion, salt and pepper. Mix this with a fork until all blended. Melt some butter in a large nonstick skillet, then add the egg mixture and as it starts to cook, use a spatula to gently get under the edge of the egg, allow the uncooked egg mixture to flow under the cooked egg by tipping the pan a little. Keep the egg in one big circle if possible. When the egg is set, fold the large cooked egg in thirds and cut in 4 sections, one for each sandwich. In the meantime, heat up your electric skillet and butter one side of each of the breads, place the 4 slices of bread on the skillet, then a slice of cheddar cheese, add to each of these a section of the egg mixture, and top with 2 slices of Canadian bacon per sandwich then place the other side of the bread on top and allow to toast and flip to toast the other side. Serve warm
This is a excellent salad for a summer gathering. You can adjust the amount of ingredients and make the salad the size you want. It should be made the day before to blend flavors and will keep in refrigerator for a few days. I purchased a small bag of 5 little cukes. No waste, cut rinse them and slice or eat out of hand. They are grown in Canada called Cool Cukes.
Rotini Salad
Dressing:
1 1/2 lemons juiced
1/4 c olive oil
1/4 c white wine vinegar
1 1/2 tsp dry mustard
1 tsp oregano
1 tsp dried basil
1 heaping tbsp of parsley
1/2 cup Newman's Creamy Caesar Dressing
In a small bowl or a jar with a tight fitting lid mix the above ingredients. In a large bowl combine the salad ingredients then add the dressing and mix all together.
3/4 lbs of macaroni (ziti or similar shape) cooked and drained
10 tiny tomatoes cut in halve
1 small cucumber, peeled halved and sliced
1 medium red onion, chopped fine
Greek Olives cut in half
6 ounces of feta cheese, crumbled
salami chunks
salt and pepper to taste
Seeing this recipe I had to make these cookies. Being a lover of peanut butter and Butterfingers, It had to happen. I couldn't wait to go to the market and get the chuky peanut butter so I used regular. The directions ask to cut the Butterfingers in 1/2 inch slices but they were breaking in all directions so I just sliced them and put in the batter. The cookies are a bite into a Butterfinger. Crispy on the edges and chewy and soft in the middle.
Peanut Butter & Chocolate Chunk Cookies
Southern Living 1994 Annual Recipes
1/2 cup butter, softened
3/4 cup sugar
2/3 cups firmly packed brown sugar
2 egg whites
1 1/4 cup chunky peanut butter
1 1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
5 (2.1 ounce) Butterfinger candy bars
In a medium size mixing bowl cream the butter, add the sugars and mix well. Continue to mix and add the egg whites. Add the peanut butter and mix. Add the flour, baking soda and salt. Cut the Butterfingers in small 1/2 inch pieces.
Bake one sheet at a time, using parchment paper or lightly spray a baking sheet. Using your cookie scoop make the cookies about 1 1/2 inch in size. Bake at 350 degrees and bake for about 11 minutes. Allow to cool on baking sheet before moving to a cooling rack.
Looking like spring time, cute little biscuits.
Cornmeal Daisy Biscuits
Cooking Light 1994
1 1/2 cups flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
3 Tbsp butter or margarine
3/4 cup buttermilk
1 Tbsp flour
Preserves of your choice I used whole berry cherries, or strawberry jam or jelly
Combine the flour, cornmeal, baking powder, soda, salt and the sugar in a medium size bowl. Mix this then add the butter and use your pastry blender to combine all. You want it to resemble coarse meal. Break the butter up into the smallest pieces as possible. Add the buttermilk and stir just enough to combine. Sprinkle your pastry board with the 1 Tbsp of flour and knead the dough 3-4 times. Roll out to about 1/2 inch thick and cut with a biscuit cutter. They suggested a 2 inch cutter I used a little larger one. Then cut the biscuits with a knife 4-6 times to resemble the petals of flowers. Place in your prepared baking sheet. Press your thumb in the center of each biscuit and place about 1/2 tsp of jelly in the center of each biscuit. Bake at 425 degrees for about 10 minutes or until light brown.
I love any dish that has pasta in it. So a favorite that was made by my mother growing up was Tuna Casserole. Her's was the cream of mushroom soup, mayo, peas but I always liked it. Today knowing that my hubby doesn't care for it I still made it with a back up dish for dinner for him. He can eat last nights left overs. I need to try this version. And I am happy to say I am glad I did. Happy hands in the kitchen. Isn't it wonderful to make a dish and enjoyed. The olives take this casserole to another level. I added more tuna, because I can. And he ate it and even liked it...this is my new tuna casserole.
Not your average Tuna Casserole
The Old Farmer's Almanac Cookbook
Copyright 2008
1 tbsp butter
1/3 cup chopped celery
1/4 cup chopped onion
3 1/2 cups uncooked egg noodles
1 can (12 ounce) drained and flaked tuna fish
1 1/4 cup chopped mushrooms
20 extra large pitted black olives, sliced
1 cup shredded Monterey Jack cheese
black pepper
1 1/2 cup sour cream
Topping:
3/4 cup shredded Monterey Jack cheese
6-8 pitted black olives, sliced
Makes 6 servings. Preheat oven to 350 degrees. Saute the onions and celery in the butter til soft. Cook the egg noodles according to package directions and drain then place in a large bowl. Add the tuna, sliced olives, shredded cheese, season with pepper. Stir the sour cream into this mixture. Place in a prepared baking dish. Sprinkle with the 3/4 cup cheese and place the remaining olives on top and bake for 25-30 minutes or until bubbly.
shared with
chef-n-training momscrazycooking
Well, here you go favorite daughter, Morgan. I did as you asked, I made the cookies today and I would say yes to them. Wish you could come over and try one for yourself. They are a little chewy, crunchy, peanut butter cookie. I got 28 cookies making them bigger then what they suggested. If one is going to eat a cookie, I want a cookie big.
Peanut Butter Crunch Cookies
Real Simple realsimple
1/2 cup unsalted butter, room temperature
1/4 cup sugar
1/2 cup light brown sugar, firmly packed
1 large egg
3/4 cup peanut butter
1 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 cups rice cereal (Rice Krispies)
1/2 cup chopped peanuts
1/2 cup strawberry or raspberry jam
Heat oven to 375 degrees. Using your large mixing bowl combine the butter and sugars and mix well. Scrape the sides of the mixing bowl then add the egg, vanilla and peanut butter and continue to mix. Sift the flour, salt and baking soda then add to the mixing bowl. Mix and scrape the bowl. By hand mix in the rice krispies and the chopped peanuts. Line your baking sheet with parchment paper and use your ice cream cookie scoop and place mounds of batter on the parchment paper. Using a fork press the dough as if doing peanut butter cookies and make a small indention in the center of each cookie. Place about one teaspoon of your favorite jam. Bake at 375 degrees for about 10-12 minutes. Allow them to cool on the baking sheet for a few minutes before moving them to the cooling rack.
Chicken Fried Steak
Ree Drummond
The Pioneer Woman Cooks
thepioneerwoman
Chicken fried steak was not part of my mother's cooking. But I am sure she would enjoy this. Seasoned to your liking, gravy along with mashed potatoes. What could be better. I had just 4 cube steaks so I adjusted this recipe. It works. It was enjoyed. Will make again.
Serves 6
3 pounds of cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups of milk for gravy
3 cups flour plus 1/3 cup flour for gravy
2 tsp Lawry's seasoned-salt
3/4 tsp paprika
1/4 tsp cayenne pepper
1 1/2 tsp black pepper
3 tsp seasoned salt for gravy
1/2 cup canola oil for frying or more if needed
Prepare 2 large soup bowl, one for the flour and spices and mix this all together. Another bowl for the eggs and milk which you will mix with a fork. Drench the cube steak in the egg mixture then in the flour mixture. Then do it again, egg then the flour and arrange the seasoned steak on a platter and continue until all the cube steak has been drenched twice. Heat oil in a large skillet. You will know the oil is ready when you sprinkle a little flour in the oil and it sizzles, it's ready. Fry the cube steaks in small batches until golden brown on both sides. Keep warm in a baking dish lined with paper towels.
Making the gravy: Drain the oil from the skillet keeping about 1/4 cup. Do not wash the skillet you want all of those little bits to be part of your gravy. Make sure the oil is back to temp and then add the flour 1/3 cup a little at a time and keep whisking until the mixture is golden brown. Slowly add the milk pouring a little at a time, keep whisking the gravy. Bring it to a slow boil and it will gradually thicken as it is cooking. Just watch it so you don't burn it. If still to thick add a little bit of milk. After it has gotten to the consistency you desire slowly add the amount of seasoned salt you desire for your taste. Serve your chicken fried steak with mashed potatoes and gravy on both the potatoes and the steak. Enjoy thepioneerwoman
Mashed Potatoes
