Sunday, July 11, 2010

Our Favorite Recipes

Fudgy Pudding Cake

1 box devils food cake
1 sm. package instant chocolate pudding
16 oz. sour cream
3/4 c. oil
4 eggs
1 c. water

Beat 2 minutes.
6 oz. package chocolate chips - fold in
Grease 4 qt. crock pot. Cook on low 4 hours. Turn of, let stand 30 min.
Note: don't open lid until ready to serve.
Serve with vanilla ice cream.


Easy Fruit Dip

1 jar of marshmallow cream
8 oz. cream cheese
1/2 tsp orange zest

Beat the ingredients in a bowl. Serve with fruit.


Warm & Creamy Bacon Dip

Preheat oven to 400

16 oz. sour cream
3 oz. bacon bits
2 c. shredded cheddar cheese
8 oz. cream cheese
1/2 - 1 c. chopped green onion

In bowl combine all ingredients. Please in 1 qt. baking dish. Cover. Heat 25-30 min. until hot. Serve with crackers, chips, veggies, or put in hollowed out sourdough loaf. Wap in foil, heat for 30 minutes.


Almond Jello

3 env. unflavored gelatin
3 c. boiling water
2 c. milk
2/3 c. sugar
3-4 tsp. almond extract
Fruit (mandarin oranges, lichee, fruit cocktail, etc.)

Dissolve gelatin in water. Heat milk and sugar,; add gelatin. Stir until sugar and gelatin are completely dissolved. Cool and add almond extract. Pour into 9x12 pan and refrigerate until set. Cut into cubes.; pour chilled fruits with syrup over - serve.


Fresh Corn-Rice Salad

4 ears fresh corn
1 1/2 c. cooked long grain rice, cooled
2 c. cherry or grape tomatoes. halved
1 c. small fresh arugula leaves or baby spinach
1 small red onion, cut into thin wedges
1 fresh jalapeƱo chile pepper, thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil
ground black pepper

Husk corn ad remove silk with stiff vegetable brush; rinse. Cook corn in boiling lightly salt water 3 minutes. Cool; set aside.
For salad in medium bowl combine cooled rice, tomatoes, arugula, onion and jalapeno chile pepper. Transfer rice mixture to serving bowl.
To cut corn off the cob in planks, place an ear on its side on cutting board. Holding corn firmly with fingers away from the blade, cut of side of corn. Rotate corn a quarter turn and repeat cutting until all sides are removed. Use spatula to gently move planks to salad.
Drizzle salad with vinegar and oil. Season to taste with salt and black pepper. Serve at room temperature.


Cranberry Orange Scones

4 c plus 1/4 c all-purpose flour
1/4 c sugar, plus additional for sprinkling
2 tbsp baking powder
2 tsp kosher salt
1 tbsp grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 c cold heavy cream
1 c dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 c confectioners' sugar, plus 2 tablespoon
4 tsp freshly squeezed orange juice

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.


Broccoli Slaw Salad

12 oz bag broccoli slaw
1/2 c miracle whip salad dressing
3/4 cup crushed pineapple, not drained

Mix and enjoy. Raisins can be added as well.


Easy Summer Pie

2-3 containers strawberry flavored yogurt or other flavor
8-12 oz. tubs Cool Whip, thawed

Mix well and put-in 6-9 oz. premade graham cracker pie crust
Freeze overnight or refrigerate for a few hours.
Garnish with strawberries and kiwi or any other fruit that goes with the yogurt flavor.


Egg Rolls

1 1/2 lbs ground pork or ground chicken
3 medium carrots grated
16 oz. water chestnuts, chopped (optional for crunchiness)
1 small package dried vermicelli noodles soaked in cold water and cut into 1/ inch pieces
1/2 oz, or a handful of dried black fungus (soaked in warm water for 5 minutes, towel dry, and chop into small pieces)
1 medium yellow onion, chopped
3 eggs
5 green onions, chopped
3 tsp salt
1/ tsp pepper
1 tbsp oyster sauce (optional)
1 tbsp cornstarch
1 egg white for sealing the egg rolls
2 pkgs egg oil pastry wrappers (25 to 30 pieces each)

Mix all ingredients together expect the last two in a big bowl. Mix well.
Put 2 tablespoons of the mixture at the corner end of in the wrapper in an angle.
Using the egg white to wet a small area at the opposite corner.
Folding as if you are rolling a burrito - not to tight otherwise, when frying it will crack open.
Deep fry in very hot oil (375 degrees)
Can be frozen for later use. Do not thaw before frying!
Serve as an appetizer with sweet chili sauce, which can be bought at almost any Asian market.


Greek Country Salad

1 1/2 lbs Persian or English cucumbers
1 lb. tomatoes
1 large or 2 small green and yellow bell peppers
1 red onion
1/2 lb Feta cheese
1 c black olives


1/3 c lemon juice
1/3 c olive oil
1 tsp salt
1/2 tsp pepper

Cut vegetables into bite-size wedges. Put in flat dish. Mix dressing ingredients together and drizzle over vegetables as needed. Garnish with Feta cheese that may be crumbles or cut into small pieces. Top with olives. Serves 8.


Coconut Pie

2 large eggs
2/3 c sugar
1 tbsp flour, leveled
2/3 c milk
1 tsp vanilla
1 c coconut
1 lump melted butter

With egg beater, whip 2 eggs.
Continue to beat as you ad the flavored sugar mixture. then add vanilla and milk, followed by coconut and melted butter.
Pour mixture into uncooked pie crust.
Put into 350 degree oven and cook for 30-40 minutes or until it doesn't "jiggle" in the middle.


Bacon Avocado Pasta Salad

8 oz dried pasta (bowtie works well)
2 medium avocados, diced
6 slices of bacon, cooked crispy, dried, and crumbled
2/3 c fresh basil (less is dried)
2 tbsp lemon juice
1 tbsp olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 c finely shredded Romano cheese or Parmigiano-Regiano

Cook pasta in salted water and drain.
In a large bowl combine pasta with olive oil and lemon juice. Add remaining ingredients and toss. Serve chilled or room temperature.


Frozen Strawberry Lemonade

16 oz strawberries
3/4 c sugar
2 c water
3/4 c fresh lemon juice

Make this drink ahead of time to allow time to freeze. I use frozen strawberries, thawing them in the microwave before blending to be easier on my blender. If you have an amazing blender just use frozen strawberries and ice instead of water and drink it immediately!

Add all ingredients to blender, puree, pour into ice cube trays and freeze. Add to empty glasses an hour before dinner or microwave until soft, mix and drink.


Lagoon Chicken Salad

1-1/2 cups unsweetened apple juice
2 whole chicken breasts (about 1-1/2 lbs)
1 medium apple
3 c cooled cooked rice (1 cup uncooked)
1-1/2 c seedless green grapes, halved
1/2 c chopped celery
3/4 c slivered almonds, divided
1/2 c chopped water chestnuts
1 c mayonnaise
1/2 tsp seasoned salt
1/4 tsp ground cinnamon
Spinach leaves
Apple slices for garnish

Simmer apple juice in deep saucepan over medium heat; add chicken. Cover; simmer about 30 minutes or until chicken is tender. Remove chicken from saucepan to cool; discard liquid.
When chicken is cool enough to handle, carefully remove and discard skin and bones. Dice chicken on cutting board. Place in large bowl; set aside.
To prepare apple, cut lengthwise into quarters on cutting board; remove stem, core and seeds with paring knife. Chop apple quarters into 1/2-inch pieces. Toss with chicken in bowl.
Gently toss chicken and apple with rice, grapes, celery, 1/2 cup almonds and water chestnuts; set aside.
Combine mayonnaise, seasoned salt and cinnamon in small bowl.
Add mayonnaise mixture to chicken mixture; toss lightly. Cover; refrigerate chicken salad at least 30 minutes.
Spoon chicken salad onto spinach-lined serving platter. Sprinkle with remaining 1/4 cup almonds. Garnish, if desired.

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