Recent Recipes
Beef Stroganoff
Comments (1) | 24 September, 2008
Ingredients:
1 lb ground beef
1 cup Sour Cream
2 Tbsp. flour
1/2 cup water
2 tsp. instant beef bouillon
1/4 tsp. pepper
2 Tbsp. butter or margarine
1-1/2 cups sliced fresh mushrooms (optional: I did not use)
1/2 cup chopped onion
1 clove garlic, minced
4 cups hot cooked noodles
Directions:
Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.
Brown the ground beef in a skillet over medium to medium-high heat. Drain. Place beef back in skillet, add butter. Add vegetables to skillet; cook and stir until butter has melted and onion is tender. Reduce heat to medium.
Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.
**Tip: double the sour cream mixture for a much creamier recipe. Mine turned out a little too dry.
Adapted from: Kraft Foods.com
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Amy's Guacamole
Comments (0) | 22 September, 2008
I created this guacamole recipe this past weekend while staying at my cousin Andrea's house. My sister & I lost power for an entire 6 days in our apartment due to Hurricane Ike's winds coming through Louisville and knocking down tons of trees! So we shacked up with Andrea and her 2 year old daughter all week, and had tons of fun. Another cousin drove down from Cinncinnati with her two daughters and we had a Mexican themed dinner night. I was in charge of guacamole! I took a recipe from Andrea's friend, and tweaked it a bit to my taste (basically I just threw a bunch of stuff in until it tasted good). I have no idea if it was any good, because it was my first taste of guac! So here is my very own recipe, and hopefully it's a decent one!
Amy's Guacamole
2 medium avocados, pitted and peeled
1/2 onion, chopped
1/2 tomato, chopped
1/4 can rotel
5 squirts of lime juice
2 tablespoons Mexican spices
Optional: sour cream (I didn't add this, but it can be added if you so desire!)
Mix all ingredients together in a blender or food processor. Serve with tortilla chips.
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Chicken Carbona Risotto
Comments (0) |
Source: Kraft Foods
Ingredients
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup canned or frozen peas
1-1/2 cups water
2 cups instant white rice
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup canned or frozen peas
1-1/2 cups water
2 cups instant white rice
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT Grated Parmesan Cheese
Directions
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
ADD soup, peas and water; bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
STIR in bacon bits and Parmesan cheese.
ADD soup, peas and water; bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
STIR in bacon bits and Parmesan cheese.
Notes:
Next time I would use less water. It turned out very runny, and I had to let it sit for a long time to thicken up enough to be a good consistency.
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Caramel Cream Sandwich Cookies
Comments (1) | 08 September, 2008
Cookies
3/4 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 egg yolk
2 cups all purpose flour
Frosting
2 tbsp butter (do not sub margarine)
1 1/4 cups powdered sugar
1/2 tsp vanilla
4 to 5 tsp milk
In large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add egg yolk; blend well. Stir in flour; mix well. Cover with plastic wrap; refrigerate 15 minutes for easier handling.
Heat over to 325 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2 inch circles with fork dipped in flour. Bake at 325 degrees for 10 to 14 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.
Heat 2 tbsp butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread 1 tsp frosting between 2 cooled cookies. Repeat with remaining frosting and cookies. (If frosting becomes too stiff as it cools, add enough additional milk for desired spreading consistency.)
Yields 2 1/2 dozen cookies
3/4 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 egg yolk
2 cups all purpose flour
Frosting
2 tbsp butter (do not sub margarine)
1 1/4 cups powdered sugar
1/2 tsp vanilla
4 to 5 tsp milk
In large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add egg yolk; blend well. Stir in flour; mix well. Cover with plastic wrap; refrigerate 15 minutes for easier handling.
Heat over to 325 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2 inch circles with fork dipped in flour. Bake at 325 degrees for 10 to 14 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.
Heat 2 tbsp butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread 1 tsp frosting between 2 cooled cookies. Repeat with remaining frosting and cookies. (If frosting becomes too stiff as it cools, add enough additional milk for desired spreading consistency.)
Yields 2 1/2 dozen cookies
Source: Pillsbury Baking Cookbook
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Gourmet Mint Brownies
Comments (2) |
Filling
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 egg
1 tsp mint extract
4 drops green food color**
Brownies
1 cup margarine or butter
4 oz unsweetened chocolate, cut into pieces
2 cups sugar
2 tsp vanilla
4 eggs
1 cup all purpose flour
Frosting
2 tbsp margarine or butter
2 tbsp corn syrup
2 tbsp water
2 oz unsweetened chocolate, cut into pieces
1 tsp vanilla
1 cup powdered sugar
Heat oven to 350 degrees. Grease and flour 13x9 inch pan. In small bowl, beat cream cheese and 1/4 cup sugar until smooth. Add 1 egg, mint extract and food color; mix well. Set aside.
In large saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly. Remove from heat; cool slightly. Stir in 2 cups sugar and 2 tsp vanilla. Add 4 eggs, 1 at a time, beating well after each addition. Stir in flour; mix well. Spread in greased and floured pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.
Bake at 350 degrees for 45 to 50 minutes or until set. Cool completely.
In heavy saucepan, bring 2 tbsp butter, corn syrup and water to a rolling boil. Remove from heat. Add 2 oz chocolate; stir until melted. Stir in 1 tsp vanilla and powdered sugar; beat until smooth. Frost cooled bars. Cut into bars. Store in refrigerator.
Yields: 36 bars.
**You can use whatever color food coloring you like; I made these brownies for a friend's baby shower recently, and used pink because she had a beautiful baby girl! :)
Source: Pillsbury Baking Cookbook
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