Wednesday, August 27, 2008

Bosch


Anyone that knows there way around a kitchen and loves making bread has one of these. I love it, couldn't live with out it.

Tuesday, August 26, 2008

Strawberry Trifle

This is by far one of my most favorite summertime desserts. This is not only pretty to look at but tastes so good!


Strawberry Trifle


1 sml pkg Vanilla Instant Pudding
1 Cup Sour Cream
1 Cup Milk
1 tsp Orange Zest
1/2 Cup Powdered Sugar
2 Cup Heavy Whipping Cream
1 Loaf Angle Food Cake or Pound Cake
2 Pints Fresh Strawberries

Wash and slice strawberries, set aside.

Cube cake into small bite size squares, set aside.

Whip heavy whipping cream until peaks. In a separate bowl whip milk, pudding and orange zest together until thick, fold in sour cream and once smooth fold in whipping cream.

In Trifle dish layer cake, pudding, strawberries repeating until dish is full. top with fresh strawberries cut in half.

Chicken Cordon Blue

Ultimate comfort food

Chicken Cordon Blue
6-8 Chicken Breasts
1 Pkg Ritz Crackers - Crushed
3/4 C Grated Parmesan Cheese
1 tsp Garlic Salt
1/2 tsp Lemon Pepper
3 Eggs - Beaten
Thinly Sliced Ham
Thinly Sliced Swiss Cheese
5 TBL Butter - Melted

Crush Ritz into small crumbs, add parmesan, garlic salt and pepper, stir together and set aside.

Beat eggs in a separate bowl and set aside.

Fillet chicken breast so a small layer of meat is still attached, layer cheese, meat and cheese into the inside of fillet and close. Dip in egg and coat with crumb mixture. Place in greased 9X13 Pyrex and drizzle melted butter on chicken. Bake at 375 for approx 45 minutes until golden and bubbly.

Chicken Cordon Blue Drizzle
1 Can Cream of Chicken
3 Chicken Bouillon Cubes
1/2 Cup Sour Cream
1 TBL Lemon Juice
1/4 tsp Pepper

Bring to a slight boil on stove top, make sure bouillon cubes have dissolved and drizzle over chicken.

Fruit Dip Dollop



Fruit Dip Dollop
1 Sml Jar Marshmallow Cream
2 Flavored Yogurt - Peach and Strawberry shown
1 Sml Tub Fruit Flavored Cream Cheese - Strawberry shown
2 Cups Cool Whip
Whip until creamy and dollop on top of your favorite fruit.

Mix it up a little and change your yogurt flavors and cream cheese flavors, it makes for fun variety.

Taco Soup

Fall is right around the corner... well at least for most of my posse north of me. Fall won't hit us for another 3 months, on rainy days we just turn the AC up real high pretend it is cold out side :)Regardless that doesn't hamper my cravings for yummy soup and bread sticks. This is the best Taco soup I have ever had!



Taco Soup

2 Lbs Ground Turkey or Beef - browned and drained OR shredded chicken works great too!
1 C Diced Onion
1 Can Pinto Beans - drained
1 Can Kidney Beans - drained
2 Cups Frozen Corn
1 Can Mexican Style Stewed Tomatoes
1 Can Petite Diced Tomatoes or Crushed Tomatoes
1 Can Tomatoes with Chilies
2 Sm Can Diced Chillies
1 Can Black Olives - drained and sliced -optional
1/2 Cup Green Olives - sliced - optional
1 Pkg Ranch Seasoning Mix
1 Pkg Taco Seasoning Mix
1 Chicken Bouillon Cubes
2 Beef Bouillon Cubes
2 Cup Water
1/2 tea sugar

Garnish: Corn Chips, Cheese, Green Onion, Sour Cream

Put all that in a crock pot simmer for a few hours until all the flavors and spices melt together. YUM!

Monday, August 11, 2008

Glazed Zucchini Bread



Batter
6 Eggs
2 C Apple Sauce
3 1/2 Cup Sugar
1/2 Cup Brown Sugar
4 Cup Zucchini Shredded
4 Tea Vanilla
6 Cup Flour
1/2 tea Baking Powder
2 tea Baking Soda
2 tea Salt
6 tea (heaping) Cinnamon
1 tea Ground Glove
Combine all ingredients and blend well, pour into greased bread loaves -
Bake 325 1 hour - makes 4 loaves. Once baked, remove from oven and let cool 3-5 minutes in pan then remove and let cool another 3-5 minutes on cooling rack before pouring glaze on warm bread.

Glaze
3 C Powdered Sugar
4 Tbl Butter - melted
3 tea Vanilla
4 Tbl Water


Variations
* Recipe above has been doubled - makes 4 loaves
* Apple Sauce can be substituted with Oil
* can Add nuts if desired
* Batter can be poured in muffin tins for bite size treats, works great for baby showers etc.
* Batter can be baked in (2)9 inch round baking tins and once cooled layered with cream cheese frosting, similar to carrot cake, YUM!
* This recipe can also be done as a carrot cake - substitute zucchini for carrot or both 1/2 and 1/2.

Back in the (Cook'in) Saddle

After a month of traveling and our move to Texas, I am back in the saddle so to speak... as far as cooking goes. Thank goodness! I thought after being on the road for so long I was going to die due to the shortage of spinach in my diet. I never knew I could miss my pots and pans the way I have!

Hope all is well and that you have all been able to enjoy some yummy fun this summer. I am looking forward to yummy fall comfort foods.