40 nilla wafers
3 tbsp. butter
4 pkg. cream cheese, divided
1 c. sugar, divided
1 tbsp. plus 1tsp. vanilla
3 eggs
1 tub cool whip, thawed
Heat oven to 325. Mix wafer crumbs and butter; press onto bottom of 9 in spring form pan.
Beat 3 pkg. cream cheese, 3/4 c. sugar, and 1 tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 mins. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar, and vanilla with mixer in larger bowl until well blended. Whisk in cool whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with fresh berries if desired.
Wednesday, March 24, 2010
Monday, March 8, 2010
Thai Chicken with Cashews
Thai Chicken with Cashews
Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving
Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.
From: http://annies-eats.com/2008/07/25/thai-chicken-with-cashews/
Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving
Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.
From: http://annies-eats.com/2008/07/25/thai-chicken-with-cashews/
Crispy Baked Chicken Strips
Crispy Baked Chicken Strips
Serves 4-6
Ingredients:
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal
Directions:
Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.
Bake 15-20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
From: http://annies-eats.com/2009/07/22/crispy-baked-chicken-strips/
Serves 4-6
Ingredients:
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal
Directions:
Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.
Bake 15-20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
From: http://annies-eats.com/2009/07/22/crispy-baked-chicken-strips/
Tuesday, March 2, 2010
Fireside Beans
8 oz. ground turkey or beef
3/4 cup chopped onion
2 16 oz. cans pinto beans, rinsed & drained
1 can Healthy Request Tomato Soup
2 tsp. chili seasoning
1/4 tsp. dried minced garlic
1 tsp. dried parsley flakes
In a large skillet brown meat & onion. Drain. Add remaining ingredients. Mix well to combine. Lower heat & simmer for 15 min., stirring occasionally. Good as is or served over rice, pasta, baked potatoes, or cornbread.
(I use a whole pound of meat just because that's the way mine is packaged. I use 2 tsp. of French's Chili-O seasoning packet, and then keep it in the fridge for next time.)
3/4 cup chopped onion
2 16 oz. cans pinto beans, rinsed & drained
1 can Healthy Request Tomato Soup
2 tsp. chili seasoning
1/4 tsp. dried minced garlic
1 tsp. dried parsley flakes
In a large skillet brown meat & onion. Drain. Add remaining ingredients. Mix well to combine. Lower heat & simmer for 15 min., stirring occasionally. Good as is or served over rice, pasta, baked potatoes, or cornbread.
(I use a whole pound of meat just because that's the way mine is packaged. I use 2 tsp. of French's Chili-O seasoning packet, and then keep it in the fridge for next time.)
Sunday, February 7, 2010
Sugar Cookies
Sugar Cookies
Notes: This recipe makes a soft sugar cookie. Very good! Of course, you have to sneak in the sour cream when Brandon is around :)
Blend together until smooth:
1 1/2 Cup Sugar
1 Cup melted Butter
1 Teaspoon Vanilla
2 eggs
1 Cup Sour Cream
Combined in separate bowl:
5 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
* Add dry ingredients to wet and mix until combined.
* Make a ball out of the dough and wrap in plastic wrap. Store in the fridge 2-3 hours or until firm. Over night works well too.
* Once dough is firm roll out a portion of the dough onto a floured surface. You want the dough thick. I roll mine out to be about 1/3" thick!
* Cut with cookie cutters and place on greases cookie sheet.
* Back at 375 for 10-12 min. You don't want them golden brown. They will be the same shade as the uncooked dough.
http://www.bluecricketdesign.net/2010/02/bestest-sugars-cookies-ever-ever.html
Notes: This recipe makes a soft sugar cookie. Very good! Of course, you have to sneak in the sour cream when Brandon is around :)
Blend together until smooth:
1 1/2 Cup Sugar
1 Cup melted Butter
1 Teaspoon Vanilla
2 eggs
1 Cup Sour Cream
Combined in separate bowl:
5 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
* Add dry ingredients to wet and mix until combined.
* Make a ball out of the dough and wrap in plastic wrap. Store in the fridge 2-3 hours or until firm. Over night works well too.
* Once dough is firm roll out a portion of the dough onto a floured surface. You want the dough thick. I roll mine out to be about 1/3" thick!
* Cut with cookie cutters and place on greases cookie sheet.
* Back at 375 for 10-12 min. You don't want them golden brown. They will be the same shade as the uncooked dough.
http://www.bluecricketdesign.net/2010/02/bestest-sugars-cookies-ever-ever.html
Tuesday, February 2, 2010
Cherry Streusel Coffee Cake
5 T. butter or margarine
1 pkg. yellow cake mix
1 packet dry yeast
1 cup flour
2 eggs
2/3 cup warm water
1 can (1 lb. 5 oz) Cherry Pie filling
2 Tbsp. sugar
In a large bowl combine 1 1/2 cups dry cake mix (reserve remaining mix for streusel topping), yeast, flour, eggs & water. Beat 2 minutes at medium speed, scrape bowl often. Spread dough in a greased 13x9x2 inch baking pan, set aside.
In a saucepan, combine reserved cake mix with cooled, melted butter to make streusel topping. Mixture will be crumbly, set aside.
Spoon pie filling evenly over dough in pan. Sprinkle sugar & then streusel topping over filling. Bake immediately in preheated 375 degree oven for 30 minutes. If desired, frost with glaze.
Glaze:
Combine 1 cup confections sugar, 1 Tbsp. corn syrup & 1 Tbsp. water.
Drizzle over warm or cool coffee cake.
1 pkg. yellow cake mix
1 packet dry yeast
1 cup flour
2 eggs
2/3 cup warm water
1 can (1 lb. 5 oz) Cherry Pie filling
2 Tbsp. sugar
In a large bowl combine 1 1/2 cups dry cake mix (reserve remaining mix for streusel topping), yeast, flour, eggs & water. Beat 2 minutes at medium speed, scrape bowl often. Spread dough in a greased 13x9x2 inch baking pan, set aside.
In a saucepan, combine reserved cake mix with cooled, melted butter to make streusel topping. Mixture will be crumbly, set aside.
Spoon pie filling evenly over dough in pan. Sprinkle sugar & then streusel topping over filling. Bake immediately in preheated 375 degree oven for 30 minutes. If desired, frost with glaze.
Glaze:
Combine 1 cup confections sugar, 1 Tbsp. corn syrup & 1 Tbsp. water.
Drizzle over warm or cool coffee cake.
Taco Dip
1 16 oz. refried beans
2 8 oz. cream cheese
1 8 oz. sour cream
1 pkt. taco seasoning mix
lettuce
tomato
cheese
Spread refried beans in a the bottom of a 10 x 151/2 x 1 jelly roll pan. Mix cream cheese, sour cream, and taco seasoning together until smooth. Spread on top of beans. Top with lettuce, tomato & cheese.
2 8 oz. cream cheese
1 8 oz. sour cream
1 pkt. taco seasoning mix
lettuce
tomato
cheese
Spread refried beans in a the bottom of a 10 x 151/2 x 1 jelly roll pan. Mix cream cheese, sour cream, and taco seasoning together until smooth. Spread on top of beans. Top with lettuce, tomato & cheese.
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