ingredients:
1/2 c water
2 envelopes unflavored gelatin
1/2 c sugar
1/2 tsp salt
2 c. milk (whole best, skim fine)
1.5 c cooked white rice
2 tsp vanilla extract
1/4 c chopped almonds (I used sliced and chopped them myself by beating on the bag)
1 c chilled whipping cream
1. in a saucepan heat water, gelatin, sugar and salt. stir constantly until gelatin is dissolved, about 1 minute.
2. stir in milk, rice, vanilla, and almonds
3. place the saucepan in a bowl of ice water, stirring occasionally, for about 15 min. (mixture should form a slight lump when dropped from a spoon? not sure what that means!)
4. beat whipping cream until stiff and fold into rice mixture.
5. pour into an ungreased mold (I only had pyrex) cover and chill until set about 3 hours.
6. turn out and serve cold with raspberry sauce (I used strawberry syrup)
Friday, September 25, 2015
Tuesday, September 15, 2015
Carol's ez chicken dinner
Mix together 1 can of any cream soup,
1 soup-can of water or chicken stock,
2 soup-cans of instant rice (Brown is a good option now), and
1 pkg. of Lipton onion soup mix.
Pour that mixture into a casserole dish.
Dip 4 chicken breasts (skinless, boneless, or not) in melted butter, sprinkle with seasoned salt, and placed on top of the rice mixture.
Cover with foil and bake at 350 for 45 minutes.
Remove foil and bake 15 minutes more.
Serve with nuked frozen broccoli spears or
throw down a bagged salad, and voila!
1 soup-can of water or chicken stock,
2 soup-cans of instant rice (Brown is a good option now), and
1 pkg. of Lipton onion soup mix.
Pour that mixture into a casserole dish.
Dip 4 chicken breasts (skinless, boneless, or not) in melted butter, sprinkle with seasoned salt, and placed on top of the rice mixture.
Cover with foil and bake at 350 for 45 minutes.
Remove foil and bake 15 minutes more.
Serve with nuked frozen broccoli spears or
throw down a bagged salad, and voila!
Wednesday, September 9, 2015
cabbage steaks
1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
3 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 teaspoon honey
1 sprig fresh thyme
1. Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.
2. In a bowl, combine olive oil, balsamic vinegar and honey.
3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.
4. Roast until cabbage is tender and edges are golden, 25 to 30 minutes.
3 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 teaspoon honey
1 sprig fresh thyme
1. Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.
2. In a bowl, combine olive oil, balsamic vinegar and honey.
3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.
4. Roast until cabbage is tender and edges are golden, 25 to 30 minutes.
bacon wrapped pork tenderloin
Pork Tenderloin - This is a KEEPER !! Be sure to share this one !!
3 pounds Pork Tenderloin
Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon
Minced Onions
½ teaspoons Garlic Powder
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt (optional)
1 dash Pepper
¾ cups Brown Sugar
Preparation Instruction: Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
3 pounds Pork Tenderloin
Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon
Minced Onions
½ teaspoons Garlic Powder
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt (optional)
1 dash Pepper
¾ cups Brown Sugar
Preparation Instruction: Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
hawaiian cheesecake bars
Hawaiian Cheesecake Bars grin emoticon
Ingredients:
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBS sugar
4 TBS milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter
Directions:
1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
4 - Cool and cut into desired size bars .
This is a recipe that I use all the time from ..
www.threecookingsisters.co
Ingredients:
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBS sugar
4 TBS milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter
Directions:
1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
4 - Cool and cut into desired size bars .
This is a recipe that I use all the time from ..
www.threecookingsisters.co
hot spinach salsa queso dip
HOT SPINACH SALSA QUESO DIP
Now there's 3 ways to make this:
1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients.
2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. I usually put the dip in at 350 degrees for about 15 minutes--keep an eye on it as it depends on how deep your dish is--it can take as little as 10 minutes or as much as 20-25 minutes to have all the cheese melted. When it's hot and bubbly, it's ready!
3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!
Serve warm with tortilla chips. Heaven! Should make a small crowd very happy before dinner is served (like 4-6 people).
- 10 ounces frozen chopped spinach, thawed and drained
- 1 lb Velveeta cheese (2% fat--this is the reduced fat version)
- 8 ounces cream cheese (light)
- 1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
- A handful of chopped cilantro (optional-but good)
Now there's 3 ways to make this:
1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients.
2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. I usually put the dip in at 350 degrees for about 15 minutes--keep an eye on it as it depends on how deep your dish is--it can take as little as 10 minutes or as much as 20-25 minutes to have all the cheese melted. When it's hot and bubbly, it's ready!
3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!
Serve warm with tortilla chips. Heaven! Should make a small crowd very happy before dinner is served (like 4-6 people).
2 minute hawaiian pie
Ingredients:
1 (20oz) can crushed pineapple “UNDRAINED”
2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor.
8 oz sour cream
1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish)
1 (8oz) can pineapple slices
8 maraschino cherries (or more if you like them)
1/2 cup sweetened flaked, coconut (optional)
1 (8oz) container of cool whip, divided
Directions:
1. In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined.
2. Fold in ~1/2 of the container of cool whip.
3. Put mixture into pie crust
4. Top with the rest of the Cool Whip
5. Drain pineapple slices and arrange on top of pie.
6. Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off).
7. Place cherries in center of pineapple rings.
8. Refrigerate several hours and serve
1 (20oz) can crushed pineapple “UNDRAINED”
2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor.
8 oz sour cream
1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish)
1 (8oz) can pineapple slices
8 maraschino cherries (or more if you like them)
1/2 cup sweetened flaked, coconut (optional)
1 (8oz) container of cool whip, divided
Directions:
1. In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined.
2. Fold in ~1/2 of the container of cool whip.
3. Put mixture into pie crust
4. Top with the rest of the Cool Whip
5. Drain pineapple slices and arrange on top of pie.
6. Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off).
7. Place cherries in center of pineapple rings.
8. Refrigerate several hours and serve
healthy cookies
Healthy cookies -
3 mashed bananas (ripe),
1/3 cup apple sauce,
2 cups oats,
1/4 cup almond milk,
1/2 cup raisins or chocolate chips,
1 tsp vanilla,
1 tsp cinnamon.
preheat oven to 350 degrees. bake for 15-20 minutes. NO SUGAR!
3 mashed bananas (ripe),
1/3 cup apple sauce,
2 cups oats,
1/4 cup almond milk,
1/2 cup raisins or chocolate chips,
1 tsp vanilla,
1 tsp cinnamon.
preheat oven to 350 degrees. bake for 15-20 minutes. NO SUGAR!
southwestern chicken salad in avocado bowls
Southwestern Chicken Salad in Avocado Bowls
Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook
Prep Time 15 mins / Serves 4
Shopping List
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados
1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.
Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!
Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook
Prep Time 15 mins / Serves 4
Shopping List
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados
1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.
Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!
loaded cauliflower
LOADED CAULIFLOWER heart emoticon
Low carb!!!!
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/
Low carb!!!!
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/
yummy brussells
One of my favorite ways to do Brussels Sprouts!
1. Wash Brussels Sprouts and cut in halves or quarters depending on size.
2. Chop fresh rosemary
3. Toss both with olive oil and salt.
4. Roast on 400 for 20 minutes
5. Add pine nuts
6. Roast 10 more minutes
7. Before serving, toss with shredded Parmesan cheese
1. Wash Brussels Sprouts and cut in halves or quarters depending on size.
2. Chop fresh rosemary
3. Toss both with olive oil and salt.
4. Roast on 400 for 20 minutes
5. Add pine nuts
6. Roast 10 more minutes
7. Before serving, toss with shredded Parmesan cheese
yummy pie pan meal
1.5 lbs ground beef
egs
dijon
worchestershire
salt
pepper
onion
seasoning salt
potatoes peeled and sliced
at least 4 asparagus spears per person
1. For each person thinly slice (about 1/8 inch) 2 red potatoes and place in pie pan or on a big piece of foil.
2. To make 6 Meat Patties- mix 1.5 pounds 85% lean ground beef, 2 eggs, 1 1/2 tsp. Dijon, 1 Tbsp. Worcestershire sauce, 1 tsp. salt and 1/2 tsp. pepper, and 1/2 cup finely chopped onions. Divide into 6 one inch thick patties.
3. Top each pan of potatoes with a meat patty and sprinkle the potatoes generously with seasoned salt or garlic salt and pepper, then drizzle with a olive oil, especially over the potatoes.
4. Cover with foil and bake at 400 degrees for 35-45 minutes or until potatoes are fork tender.
5. Serve with BBQ Sauce, Ketchup, or HP Sauce.
egs
dijon
worchestershire
salt
pepper
onion
seasoning salt
potatoes peeled and sliced
at least 4 asparagus spears per person
1. For each person thinly slice (about 1/8 inch) 2 red potatoes and place in pie pan or on a big piece of foil.
2. To make 6 Meat Patties- mix 1.5 pounds 85% lean ground beef, 2 eggs, 1 1/2 tsp. Dijon, 1 Tbsp. Worcestershire sauce, 1 tsp. salt and 1/2 tsp. pepper, and 1/2 cup finely chopped onions. Divide into 6 one inch thick patties.
3. Top each pan of potatoes with a meat patty and sprinkle the potatoes generously with seasoned salt or garlic salt and pepper, then drizzle with a olive oil, especially over the potatoes.
4. Cover with foil and bake at 400 degrees for 35-45 minutes or until potatoes are fork tender.
5. Serve with BBQ Sauce, Ketchup, or HP Sauce.
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