For a 9 inch spring form pan.
CRUST
2 c flour
1/4 c sugar
zest of a large orange
1/2 tsp. salt
2 egg yolks
12 tbsp. cold unsalted butter, in small cubes
3 - 5 tbsp. ice water
CHEESECAKE
32 oz. cream cheese, room temperature
1 1/4 c sugar
4 lg. eggs
1/2 c cream
3/4 tsp. orange extract
zest of a large orange
TOPPING
1 c raspberry jam
4 c fresh fruit
1 c sliced almonds
Wednesday, February 11, 2009
Tuesday, February 10, 2009
FUDGE OATMEAL BAR
2 sticks butter
2 c brown sugar
2 eggs
2 tsp. brown sugar
2 tsp. vanilla extract
2 c flour
1 tsp. salt
3 cups uncooked oatmeal
FILLING
2 c milk chocolate chips
1 can sweetened condensed milk
1 tbsp. butter
1/2 tsp. salt
2 tsp. vanilla extract
With an electric mixer, cream butter and sugar together; add eggs and mix thoroughly. Stir in remaining ingredients. Spread 2/3s of the batter into a greased 9 x 13 inch pan. Set reserved batter aside.
For the filling, melt the ingredients together in a microwave for 1 minute. Stir and microwave 30 seconds longer: mixture should be smooth. Spread filling over batter in pan. Sprinkle reserved oatmeal batter in small clumps over the surface.
Bake at 350 degrees for 30 to 35 minutes.
Adapted from the Ivy Bake Shoppe Cookbook.
2 c brown sugar
2 eggs
2 tsp. brown sugar
2 tsp. vanilla extract
2 c flour
1 tsp. salt
3 cups uncooked oatmeal
FILLING
2 c milk chocolate chips
1 can sweetened condensed milk
1 tbsp. butter
1/2 tsp. salt
2 tsp. vanilla extract
With an electric mixer, cream butter and sugar together; add eggs and mix thoroughly. Stir in remaining ingredients. Spread 2/3s of the batter into a greased 9 x 13 inch pan. Set reserved batter aside.
For the filling, melt the ingredients together in a microwave for 1 minute. Stir and microwave 30 seconds longer: mixture should be smooth. Spread filling over batter in pan. Sprinkle reserved oatmeal batter in small clumps over the surface.
Bake at 350 degrees for 30 to 35 minutes.
Adapted from the Ivy Bake Shoppe Cookbook.
Thursday, January 8, 2009
SPICY THAI ONE POT
30 min 5 min prep
SERVES 4
· 1 cup water
· 1cup chicken broth
· 2 tablespoons soy sauce
· 1/4 teaspoon pepper flakes or to taste
· 1 lb meat, diced (chicken, beef, turkey, sausage... any will work)
· 1 medium red bell pepper, seeded and chopped
· Chopped carrots or any veggies you would like
· 1 cup jasmine rice
· 1heaping tablespoon peanut butter
· Onion powder
· Garlic powder
Heat large wok with oil add meat, onion and garlic powder and stir fry for 4-5 minutes or until browned.
Add to the chicken – uncooked rice, soy sauce, water, chicken broth and peanut butter. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed. Add veggies and cook for 1 minute.
SERVES 4
· 1 cup water
· 1cup chicken broth
· 2 tablespoons soy sauce
· 1/4 teaspoon pepper flakes or to taste
· 1 lb meat, diced (chicken, beef, turkey, sausage... any will work)
· 1 medium red bell pepper, seeded and chopped
· Chopped carrots or any veggies you would like
· 1 cup jasmine rice
· 1heaping tablespoon peanut butter
· Onion powder
· Garlic powder
Heat large wok with oil add meat, onion and garlic powder and stir fry for 4-5 minutes or until browned.
Add to the chicken – uncooked rice, soy sauce, water, chicken broth and peanut butter. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed. Add veggies and cook for 1 minute.
Wednesday, December 24, 2008
MEXICAN SALAD / SALSA
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 tsp garlic powder or to taste
½ tsp pepper flakes or to taste
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste
1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow 1 hour before serving.
1 (15 ounce) can garbanzo beans, rinsed and drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 tsp garlic powder or to taste
½ tsp pepper flakes or to taste
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste
1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow 1 hour before serving.
Monday, December 22, 2008
FRITTATA
1 lbs sausage 1 used turkey italian sausage
2 lbs potatoes
1 red pepper chopped
1 small onion chopped
garlic to taste
6 eggs
3 tablespoons milk
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp smoked paprika
salt
1/2 cup cheese
Saute onions red peppers and add garlic add sausage cook drain.
Peel and slice potatoes and cook in water for ten minutes layer in bottom of well greased casserole dish. Mix together eggs, milk, cumin. oregano and paprika. Place cooked sausage pepper mixture over potatoes pour eggs over the top and top with cheese.
Bake 375 35-40 minutes
2 lbs potatoes
1 red pepper chopped
1 small onion chopped
garlic to taste
6 eggs
3 tablespoons milk
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp smoked paprika
salt
1/2 cup cheese
Saute onions red peppers and add garlic add sausage cook drain.
Peel and slice potatoes and cook in water for ten minutes layer in bottom of well greased casserole dish. Mix together eggs, milk, cumin. oregano and paprika. Place cooked sausage pepper mixture over potatoes pour eggs over the top and top with cheese.
Bake 375 35-40 minutes
CINNAMON ROLLS
3 -3 1/2 cups flour
1 package yeast
1 cup very warm water
1 egg
1/4 cup sugar
salt
2 teaspoons butter or margarine
Mix well knead 8 min, roll out into rectangle spread with butter of
1 package yeast
1 cup very warm water
1 egg
1/4 cup sugar
salt
2 teaspoons butter or margarine
Mix well knead 8 min, roll out into rectangle spread with butter of
Sour Cream Enchiladas
Sour Cream Enchiladas
2 lbs. hamburger (or cooked chicken can be canned chicken breast)
1 package taco season
1 pt sour cream (I use low fat)
1 pt chicken stock (low fat low sodium)
12 10 inch flour tortillas
1 can Ro-tel original drain off juice reserve ½ of can
Black olives reserve some for topping
Cheddar cheese 8 oz.
Brown hamburger or sauté chicken. Add taco seasoning and ½ can ro-tel . Cook until liquid is gone. Add olives if desired. Let cool slightly for ease of handling.
In a large shallow dish mix together sour cream and broth.
Brush on one side of flour tortilla (this will be the inside of the tortilla when you roll it up complete one enchilada at a time)
Fill with hamburger mixture and top with cheese. Roll place in baking dish.
Fill all tortillas shells
Pour remaining sauce over top of enchiladas top with cheese olives and remaining
½ can of Ro-tel.
Bake 350 25 to 30 min.
2 lbs. hamburger (or cooked chicken can be canned chicken breast)
1 package taco season
1 pt sour cream (I use low fat)
1 pt chicken stock (low fat low sodium)
12 10 inch flour tortillas
1 can Ro-tel original drain off juice reserve ½ of can
Black olives reserve some for topping
Cheddar cheese 8 oz.
Brown hamburger or sauté chicken. Add taco seasoning and ½ can ro-tel . Cook until liquid is gone. Add olives if desired. Let cool slightly for ease of handling.
In a large shallow dish mix together sour cream and broth.
Brush on one side of flour tortilla (this will be the inside of the tortilla when you roll it up complete one enchilada at a time)
Fill with hamburger mixture and top with cheese. Roll place in baking dish.
Fill all tortillas shells
Pour remaining sauce over top of enchiladas top with cheese olives and remaining
½ can of Ro-tel.
Bake 350 25 to 30 min.
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