Category: recipe

Recipe: Oreo Ice Cream Sandwich Cake

I got this recipe from my sister-in-law a couple years ago when I instantly fell in love with it.  This is one of my FAVORITE desserts to make.  It screams Summer and is delicious.  But Very rich.  I made it to celebrate the 4th of July,but made only a half recipe because I don’t trust myself to stop after a reasonable portion! Oreo Ice Cream Sandwich Cake  ½ cups Hot Fudge Ice Cream Topping12 ounces, fluid Cool Whip Topping Thawed4 ounces, weight Vanilla Instant Pudding Box1 cup Chopped Oreos1 package Ice Cream Sandwiches POUR fudge topping into a medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix; stir 2 minutes. Stir in chopped cookies. ARRANGE 4 ice cream sandwiches, side-by-side, on a 24-inch-long piece of foil; top with half the pudding mixture. Put on 4 more sandwiches (going the same direction) and then put the rest of the pudding mixture on top. Put remaining sandwiches on the very top. Frost top and sides with remaining Cool Whip – using a rubber spatula works best. Bring up foil sides; double fold top and ends to loosely seal packet. FREEZE at least 4 hours or...

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Recipe: Chicken Strawberry Salad

I really like having salad meals for dinner around once a week.  Pigg#1 has learned that salad is really good for him and makes him strong and that it can taste delicious.  This is one of my favorite salads to make because there is so much yumminess that you forget you’re eating lettuce too.  I like to make the chicken and pecans ahead so they are easy to throw in the salad and I usually make extra chicken to use in salad wraps because it is so good!  And I usually put the salad right on to the individual plates instead of making a platter with beautiful presentation.  It works better for our family.  And extra salad just goes into a bowl all mixed together…Pigg#1 is sure to ask for seconds (except for the pecans.  He thinks they are spicy) and Pigg#2 is sure to ask for more strawberries and pecans. Chicken Strawberry Salad Chicken:6 boneless, skinless, chicken breasts1 cup Italian dressing1 cup Lawry’s Mesquite-Lime Marinade1 cup teriyaki saucelemon pepper to taste Strawberry Vinaigrette:1 tsp. salt1 tsp. pepper8 Tbsp. sugar8 Tbsp. vinegar1 cup oil8 Tbsp. strawberry jam Sweet and Spicy Pecans1/4 cup sugar1 cup warm water1 cup pecans2 Tbsp. sugar1 Tbsp. chili powder1/8 tsp. ground red pepper Salad:mixed greensgreen onionssweetened strawberriesdiced apples (tossed with fresh lime juice)spiced pecanscrumbled feta cheese Combine Italian salad dressing, mesquite Marinade, and teriyaki sauce...

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Recipe: Lemon Chicken

Growing up, we always got to choose what was served for dinner the night of our birthday.  Most of us picked chinese take-out from Autumn Moon.  It was delicious and I don’t remember anything I really didn’t like there.  My favorite was Lemon Chicken.  This lemon chicken doesn’t quite compare to what that restaurant served (probably the lack of MSG) but it’s the most satisfying recipe for lemon chicken I’ve found so far.  It comes from my favorite cookbook ever, “The Essential Food Storage Cookbook” by Tami Girsberger and Carol Peterson. Lemon Chicken 1 cup flour1 tsp. seasoned salt6 boneless, skinless chicken breast halves (about 6 oz. each)3 Tbsp. vegetable oil1/2 cup lemon juice1 tsp. lemon zest1/2 cup sugar1 1/2 Tbsp. cornstarch1/4 tsp. salt1 cup water Preheat oven to 350 degrees. Combine flour and seasoned salt in a plastic sip top bag.  Add chicken and shake until chicken is completely coated with flour mixture.  Heat oil in large skillet over medium-high heat.  Brown chicken on both sides, about 3 to 4 minutes a side.  Set aside. In a bowl, whisk lemon juice, lemon zest, sugar, cornstarch, and salt.  Slowly add water until thoroughly mixed and no lumps remain.  Place chicken in a greased 9X13- inch baking pan.  Pour lemon sauce over chicken and bake for 20 to 25 minutes.  Serves...

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Recipe: Potato Circles

Okay, so this isn’t particularly a recipe…more like an idea because it is so simple and flexible.  I like to make these instead of french fries whenever we have a cook out or bbq.  Here’s what you do.  Take your potatoes and wash them well.  I happened to have red potatoes this day but I often just use plain old russet.  Slice them into circles.  Arrange them on a greased cookie sheet and sprinkle with your favorite seasonings.  My favorite is seasoned salt.  But I try out salt and lemon pepper and other random seasoning we have for variety too.  Then bake at 350 in the oven until they are tender.  I LOVE...

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Recipe: Waffles

My family use to eat waffles for dinner on Sunday nights.  We’d have several choices of toppings.  Things like strawberries, peaches, whipped cream… And we cooked bits of bacon in the waffles.  Sooo good.  When I was younger I’d pick out the pieces so I could eat them all at once. We’d put the cooked waffles in a warm oven right on the racks until we had enough waffles for all 8 of us to eat a couple before they ran out.  And my wonderful mother would spend the rest of the meal getting up and down, cooking more waffles to keep up with the family.  We froze any leftover waffles and toasted them in the morning just like eggo waffles.  If you do that, it’s better to have the waffles less crisp so they aren’t so crunchy after being toasted. Waffles 2 cups flour3 Tbs. sugar1 tsp. salt3 tsp. baking powder2 eggs, separated1 3/4 cup milk (3 1/2 Tbs. dry milk, 1 3/4 cups water)4 Tbs. melted butter or oil Sift dry ingredients; add egg yolks and milk (water).  Beat until smooth.  Add butter or oil and stir in.  Beat egg whites until stiff, then fold into batter.  Bake in waffle iron.   Look at those lovely pieces of...

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