8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex® or Rice Chex® cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup Betty Crocker® orange and black candy decors
1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until melted and smooth.
2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3. Spread on waxed paper or foil until cooled and chocolate is set. Break into chunks. Store loosely covered.
Friday, October 21, 2011
Simple White Bread Recipe
courtesy of Barbara Dunn
2/3 c powdered milk
2 tsp salt
1/2 c oil
1/4 c sugar
2 tsp lemon juice
2 TB potato flakes
8 1/2 c flour
2 TB wheat gluten
*2 3/4 c warm milk
*2 TB yeast
*add last
Mix all ingredients covered for 10 minutes. Let it rise (double in size). Spray flat surface with pam or you can use flour. Divide dough into 3 equal balls. Roll out dough to get bubbles out. Roll dough and put in a greased bread pan. Once all three pans are filled cover and let rise for about 30-45 min. Bread should be a little over the top of the pan. Bake at 350 for 30 min.
2/3 c powdered milk
2 tsp salt
1/2 c oil
1/4 c sugar
2 tsp lemon juice
2 TB potato flakes
8 1/2 c flour
2 TB wheat gluten
*2 3/4 c warm milk
*2 TB yeast
*add last
Mix all ingredients covered for 10 minutes. Let it rise (double in size). Spray flat surface with pam or you can use flour. Divide dough into 3 equal balls. Roll out dough to get bubbles out. Roll dough and put in a greased bread pan. Once all three pans are filled cover and let rise for about 30-45 min. Bread should be a little over the top of the pan. Bake at 350 for 30 min.
Thursday, October 13, 2011
Pico de Gallo
Fresh, yummy salsa!
6-8 tomatoes, diced
1/2 to 1 whole onion, chopped/diced
5-6 cloves of garlic, minced
1/2 jalapeno, minced
cilantro
1/2 lime
salt and pepper to taste
So, I go on the color and taste, and see in the end if it needs anything. If the colors look balanced between red/green/white it usually tastes pretty good...
6-8 tomatoes, diced
1/2 to 1 whole onion, chopped/diced
5-6 cloves of garlic, minced
1/2 jalapeno, minced
cilantro
1/2 lime
salt and pepper to taste
So, I go on the color and taste, and see in the end if it needs anything. If the colors look balanced between red/green/white it usually tastes pretty good...
Friday, July 29, 2011
Lime Cilantro Dressing
1 cup Mayo
1/2 cup buttermilk
1 lime juiced
1 pkg hidden valley ranch
2 cloves garlic
1/2 cup chopped cilantro
1/2 cup green salsa
tobasco sauce to taste
Blend all ingredients.
Enjoy
1/2 cup buttermilk
1 lime juiced
1 pkg hidden valley ranch
2 cloves garlic
1/2 cup chopped cilantro
1/2 cup green salsa
tobasco sauce to taste
Blend all ingredients.
Enjoy
Sunday, May 29, 2011
Grandpa's Crispy, Crunchy Salad
1 Head of cauliflower cut into little pieces
1 Spear of broccoli (or two depending on your taste) cut or broken into little florets
1 cup grated Parmesan cheese
1 pound crisp bacon crumbled
6 oz dried cranberries
6 oz slivered almonds
1 or two crispy apples diced in small pieces
(at this point, you can add, subtract, anything you like, maybe diced chicken or turkey, etc.)
toss together
dressing:
1 cup mayo or miracle whip light
1/2 cup sugar
2 T vinegar
Add dressing to veggies, bacon etc., one hour before serving.
1 Spear of broccoli (or two depending on your taste) cut or broken into little florets
1 cup grated Parmesan cheese
1 pound crisp bacon crumbled
6 oz dried cranberries
6 oz slivered almonds
1 or two crispy apples diced in small pieces
(at this point, you can add, subtract, anything you like, maybe diced chicken or turkey, etc.)
toss together
dressing:
1 cup mayo or miracle whip light
1/2 cup sugar
2 T vinegar
Add dressing to veggies, bacon etc., one hour before serving.
Tuesday, May 24, 2011
Saturday, May 21, 2011
Fiesta Stuffed Chicken
1 (7-ounce) can chopped green chiles, drained
8 slices Monterey Jack cheese
1 cup bread crumbs
½ cup grated Parmesan cheese
2 tablespoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
½ cup butter, melted
Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.
Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.
Crockpot Butterscotch Pudding Cake
Cake:
1 c. flour
1 package (3 0z) cook and serve butterscotch pudding mix
1/4 c. sugar
2 t. baking powder
1/4 t. salt
3/4 c. milk
2 T. oil
1 T. vanilla
1/2 c. butterscotch chips
Topping*:
3 T. butterscotch sauce
1/2 c. sugar
1 1/3 c. boiling water.
Coat crockpot bowl with nonstick cooking spray.
In medium sized bowl, whisk together flour, pudding mix, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla. Gently stir until batter is smooth. Stir in butterscotch chips. Pour evenly into crockpot bowl.
In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1 1/3 c. boiling water and stir until smooth. Pour over batter in crockpot.
Cover and cook on high for about 2 1/2 hours** or until cake is puffed and top layer is set. Let cool for 30 minutes before serving.
*I haven't made the topping--just the cake so I can't vouch for how it tastes.
**It didn't take 2 1/2 hours for my cake to cook. It was a little more than 90 minutes. I would start checking around 90 minutes and go from there.
We served the cake with vanilla ice cream. So good.
1 c. flour
1 package (3 0z) cook and serve butterscotch pudding mix
1/4 c. sugar
2 t. baking powder
1/4 t. salt
3/4 c. milk
2 T. oil
1 T. vanilla
1/2 c. butterscotch chips
Topping*:
3 T. butterscotch sauce
1/2 c. sugar
1 1/3 c. boiling water.
Coat crockpot bowl with nonstick cooking spray.
In medium sized bowl, whisk together flour, pudding mix, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla. Gently stir until batter is smooth. Stir in butterscotch chips. Pour evenly into crockpot bowl.
In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1 1/3 c. boiling water and stir until smooth. Pour over batter in crockpot.
Cover and cook on high for about 2 1/2 hours** or until cake is puffed and top layer is set. Let cool for 30 minutes before serving.
*I haven't made the topping--just the cake so I can't vouch for how it tastes.
**It didn't take 2 1/2 hours for my cake to cook. It was a little more than 90 minutes. I would start checking around 90 minutes and go from there.
We served the cake with vanilla ice cream. So good.
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