Friday, August 26, 2016

Breakfast Cookies


3/4 cup flour
1/4 teaspoon baking powder
1/2 
teaspoon baking soda
1/2 
teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup white sugar
1/2 cup brown sugar
1/8 teaspoon vanilla extract
1/2 cup butter or margarine, room temperature
tablespoon milk
1 egg
8 packets of apple cinnamon instant oatmeal 

Heat oven to 350°.
Mix the flour, baking powder and soda, cinnamon, nutmeg, and oat meal in a medium bowl.
In a small bowl mix sugars, milk, vanilla, and butter till creamy.
Mix butter mixture into the dry ingredients until completely mixed.
Then fold the egg in.
Drop by the spoonful onto a nonstick baking sheet.
Bake for 8 min.
Remove from oven and let cool.
Makes 18-20 cookies.

P.S.

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Thursday, August 25, 2016

Ultimate Grilled Cheese


Leftover grilled steak cut into bite size pieces
1 wedge of Laughing Cow Flavor Creamy Mozzarella, Sun-Dried Tomato & Basil 
2 Slices of American Cheese
2 Slice White Bread
Butter

Heat the leftover steak to room temperature.
Heat the pan to medium high.
Spread the Laughing Cow Cheese on one side of the bread then turn it over and spread butter on the other and place it in the pan.
Sprinkle the steak pieces on the bread that's in the pan.
Place the American cheese on top of that.
Butter the last slice of bread and place it butter side up on top of the American Cheese.
Press it down slightly.
Flip when the bottom toast is slightly brown.
Take it off when both sides are slightly brown.


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Friday, August 19, 2016

Cheese Stuffed Pasta Shells


1 lb large cooked and cooled pasta shells
2 cups ricotta cheese
2 cups mozzarella cheese
1/2 cup fresh grated Parmesan cheese
1/2 cup chopped fresh spinach
1 jar favorite pasta sauce
Salt and pepper to taste
Large Ziploc bag with a tip snipped off

Preheat oven to 350°.
Spray a large baking oven safe deep dish pan with Pam.
Spread your favorite pasta sauce on the bottom of the pan.
Mix all the cheeses, spinach, and salt and pepper in a medium bowl.
Spoon the cheese mixture into the Ziploc bag.
Carefully fill each shell and place them in the pan with the sauce.
*The open side of the shells facing up.
Place a layer of aluminum foil over the top and cook for 20 min.
Remove foil and cook an additional 5 to 10 min uncovered.
Remove from oven let rest and serve spooning some of the sauce over the tops of the pasta.



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Friday, August 12, 2016

Raspberry Lemonade


1 shot Malibu rum3/4 cup lemonade 1 1/2 tablespoons simple syrup1/2 a can raspberry sparkling water1/2 a glass crushed icelemon wedge
Pour ingredients into a tall ice filled glass and stir. Garnish with a slice of lemon.

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Thursday, August 11, 2016

Crock-Pot Shredded Pork

(1) 4 lb pork roast
1 cup BBQ sauce
3/4 cup beef broth
1/4 cup apple cider vinegar
1/8 brown sugar
1 tablespoon Worchestershire sauce
2 splashes of liquid smoke
2 cloves roasted and crushed garlic
1 chopped shallot
2 tablespoons melted butter
Pam
Hawaiian hamburger buns

Pam the inside of your Crock-Pot.
Place the butter in the bottom of the Crock-Pot.
Place the roast, BBQ sauce, beef broth, vinegar, chopped shallot, brown sugar, Worchestershire, liquid smoke, and garlic in the the Crock-Pot.
Cover and cook on high for 6 hour or low for 10 hours.
Remove the pork and shred the meat using 2 forks to pull it apart.
Return the meat to the Crock-Pot and stir it in the juices.
Place meat on buns and enjoy.
I like it this way and sometimes I add extra BBQ sauce it's up to you!

P.S.
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Thursday, August 4, 2016

Muffin Style Meatloaf


1.5 lbs lean hamburger
1/2 a cup crushed Cheerios
1 packet Lipton cup of onion soup mix
1 shallot chopped
2 carrots shredded 
2 eggs
1 teaspoon Worcestershire sauce 
2 drops liquid smoke
1/2 a cup ketchup 
1 tablespoon olive oil

In a medium frying pan heat oil and add the shallot carrots till tender, then remove from the heat and let cool.
Heat over to 325°.
In a large bowl mix hamburger, Cheerios, soup mix, cooked veggies, Worcestershire sauce, and liquid smoke. 
Slowly fold in the eggs one at a time.
Spray a 12 cup muffin tin with Pam.
Using your hands make balls of meatloaf that fit each tin slightly rounding over the top.
Place pan on middle rack and cook for 20 min.
Open oven and pull rack part way out to brush the tops of the meat loaf with the Ketchup.
Return rack and cook an addition 5-10 mins or until the internal temp is 160°.
Remove from oven, let cool for 5-10 min and serve.


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Friday, July 29, 2016

Chocolate Chip Challah


2 1/2 cups 110° water  
1 packet active dry yeast
1/4 cup honey
4 tablespoons vegetable oil
2 eggs
3 teaspoon salt
8 cups all-purpose flour
1 1/2 cup mini chocolate chips

1 beat egg
1 tablespoon melted margarine (not hot so it doesn't cook the egg)
1 tablespoon honey mixture 

In a large bowl, sprinkle yeast over warm water.
Beat in sugar, oil, 2 eggs, and salt.
Add chocolate chips.
Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
Knead until smooth and elastic and no longer sticky, adding flour as needed.
Cover with a damp clean cloth and let rise for 1 & 1/2 hours or until dough has doubled in bulk.
Punch down the risen dough and dump it onto a floured surface.
Divide it in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.
Divide each half into thirds and roll into long ropes about 1 inch in wide.
Pinch one end of the three ropes together and braid, when you get to the end pinch them together to close your braid.
Grease two baking sheet and place 1 finished braid on each sheet.
Cover with towel and let rise about one hour.
Preheat oven to 375°.
Beat the remaining egg, butter and honey mixture and brush over each braid.
Bake at 375° for about 35 minutes on the middle rack.
The bread should have a hollow sound when you tap the bottom.
Transfer the bread to a cooling rack for at least 45 minutes to an hour before slicing.

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