4 slices of bread
4 eggs
butter
salt & pepper
Cut a circle in each piece of bread using a glass. Butter both sides of bread, including the circle piece that was cut out. Warm up skillet over medium heat. Place bread in pan, crack egg into hole. Sprinkle with salt & pepper. Cook 2-3 minutes until almost set. Flip over & finish cooking to desired 'doneness'.
Friday, October 10, 2008
Chocolate Rice Pudding
2 1/2 c. milk
2 c. cooked white rice
1/2 c. sugar
1/4 c. semisweet chocolate chips
1 t. vanilla
Combine milk, rice, sugar & chocolate in 2-3qt saucepan. Cook over medium heat about 20 minutes or until thick & creamy. Stir often. Remove from heat & stir in vanilla. Pudding will thicken upon cooling. Spoon into serving dishes. Let stand 10 minutes. Serve warm or cold.
2 c. cooked white rice
1/2 c. sugar
1/4 c. semisweet chocolate chips
1 t. vanilla
Combine milk, rice, sugar & chocolate in 2-3qt saucepan. Cook over medium heat about 20 minutes or until thick & creamy. Stir often. Remove from heat & stir in vanilla. Pudding will thicken upon cooling. Spoon into serving dishes. Let stand 10 minutes. Serve warm or cold.
Sunny Honey Granola
4 C. rolled oats
1 C. Slivered almonds
1 C. sunflower seeds
1 C. coconut
1 C. honey
3/4 C. oil
1/2 C. raisins or craisins (optional)
Preheat oven to 300 degrees. Mix oats, almonds, sunflower seeds & coconut in a large mixing bowl. Stir honey & oil together in a seperate bowl & then combine with oat mixture. Spread out on a greased baking sheet & bake for 20-30 minutes, or until golden. Sprinkle with raisins if desired. Spread out on wax paper or foil to cool. Break into clusters & store in airtight container or zip bag. We love this over strawberry yoplait yogurt.
1 C. Slivered almonds
1 C. sunflower seeds
1 C. coconut
1 C. honey
3/4 C. oil
1/2 C. raisins or craisins (optional)
Preheat oven to 300 degrees. Mix oats, almonds, sunflower seeds & coconut in a large mixing bowl. Stir honey & oil together in a seperate bowl & then combine with oat mixture. Spread out on a greased baking sheet & bake for 20-30 minutes, or until golden. Sprinkle with raisins if desired. Spread out on wax paper or foil to cool. Break into clusters & store in airtight container or zip bag. We love this over strawberry yoplait yogurt.
Wednesday, October 1, 2008
Garlic Beef Enchiladas
1 lb. ground beef
1 medium onion, chopped
2 T. flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
1 can (14 1/2 oz) stewed tomatoes
Sauce:
4-6 garlic cloves, minced
1/3 c. butter or margarine
1/2 c. flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 T chili powder
1-2 t. ground cumin
1-2 t. rubbed sage
1/2 t. salt
10 flour tortillas
2 c. shredded cheese
In a saucepan over med. heat, cook beef & onion until meat is no longer pink.Drain. Add flour & seasonings. Mix well. stir in tomatoes. Bring to a boil. Reduce heat. cover & simmer for 1 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook & stir for 2 min. or until bubbly. Stir in tomato sauce & seasonings. Heat through. Pour about 1 1/2 c. sauce into an ungreased 9x13 pan. Spread about 1/4 c. beef mixture down center of tortilla. Top with1-2 T cheese. Roll up tightly;place seam side down over sauce. Repeat with remaining beef mixture & tortillas. Top with the remaining sauce. Cover & bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered 10 minutes more or until the cheese is melted. Yield:10 servings.
1 medium onion, chopped
2 T. flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
1 can (14 1/2 oz) stewed tomatoes
Sauce:
4-6 garlic cloves, minced
1/3 c. butter or margarine
1/2 c. flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 T chili powder
1-2 t. ground cumin
1-2 t. rubbed sage
1/2 t. salt
10 flour tortillas
2 c. shredded cheese
In a saucepan over med. heat, cook beef & onion until meat is no longer pink.Drain. Add flour & seasonings. Mix well. stir in tomatoes. Bring to a boil. Reduce heat. cover & simmer for 1 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook & stir for 2 min. or until bubbly. Stir in tomato sauce & seasonings. Heat through. Pour about 1 1/2 c. sauce into an ungreased 9x13 pan. Spread about 1/4 c. beef mixture down center of tortilla. Top with1-2 T cheese. Roll up tightly;place seam side down over sauce. Repeat with remaining beef mixture & tortillas. Top with the remaining sauce. Cover & bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered 10 minutes more or until the cheese is melted. Yield:10 servings.
White Trash
8 oz. vanilla candy coating
2 c. pretzels
4 c. chex cereal, any variety
1 c. nuts, any kind
2 c. pretzels
4 c. chex cereal, any variety
1 c. nuts, any kind
1/2 c. semisweet chocolate chips, melted
Mix pretzels, chex & nuts in large bowl. Melt candy coating over low heat until melted or in microwave. Pour over cereal mixture. Spread mixure out onto wax paper. Let cool slightly & break into clusters. Store in airtight container.
I use whatever I have on hand. Just make sure you don't have more than the 7 cups of whatever for the 8 oz of candy coating. I sometimes use cheerios, dried cranberries, more nuts or white chocolate chips instead of all of the cereal or pretzels. You can also add holiday sprinkles while it cools or M&M's for whatever the season is. Drizzle with chocolate, if desired.
Mix pretzels, chex & nuts in large bowl. Melt candy coating over low heat until melted or in microwave. Pour over cereal mixture. Spread mixure out onto wax paper. Let cool slightly & break into clusters. Store in airtight container.
I use whatever I have on hand. Just make sure you don't have more than the 7 cups of whatever for the 8 oz of candy coating. I sometimes use cheerios, dried cranberries, more nuts or white chocolate chips instead of all of the cereal or pretzels. You can also add holiday sprinkles while it cools or M&M's for whatever the season is. Drizzle with chocolate, if desired.
Scones or Navajo Tacos
4 c. flour
2 T. yeast
3 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 quart buttermilk
2 T. oil
4 T. honey
2 eggs, beaten
Mix all ingredients thoroughly then add:
4 more c. flour
Cover bowl, let rise until double, about 35-45 minutes
Heat oil to 375 degrees
Separate dough into 4-6 balls. Roll ball into circle, 1/2" thick
Cut with knife or pizza cutter into squares or triangles
Cover cut dough, let rise a few minutes.
Place a few at a time in the oil. Let cook until lightly brown (30-60 seconds)
Poke bubbles with fork, turn over once.
Serve as a scone with butter, jam, peanut butter, honey or honey butter
Serve as a Navajo Taco with taco meat or chili, grated cheese, diced tomatoes, diced avacadoes, diced olives, shredded lettuce, ranch dressing, sour cream & salsa.
2 T. yeast
3 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 quart buttermilk
2 T. oil
4 T. honey
2 eggs, beaten
Mix all ingredients thoroughly then add:
4 more c. flour
Cover bowl, let rise until double, about 35-45 minutes
Heat oil to 375 degrees
Separate dough into 4-6 balls. Roll ball into circle, 1/2" thick
Cut with knife or pizza cutter into squares or triangles
Cover cut dough, let rise a few minutes.
Place a few at a time in the oil. Let cook until lightly brown (30-60 seconds)
Poke bubbles with fork, turn over once.
Serve as a scone with butter, jam, peanut butter, honey or honey butter
Serve as a Navajo Taco with taco meat or chili, grated cheese, diced tomatoes, diced avacadoes, diced olives, shredded lettuce, ranch dressing, sour cream & salsa.
Chicken Cordon Bleu Casserole
4 c. diced,cooked chicken breast
1 c. diced ham
1 c. shredded cheese
2 cans of reduced fat cream of chicken soup mixed w/ 1 soup can of water
1 c. seasoned bread crumbs
Place chicken in greased 9x13 pan. Sprinkle with ham & cheese, spread cream of chicken soup mixture over cheese. Sprinkle with bread crumbs. Bake at 375 degrees for 25-30 minutes. Serve over noodles.
1 c. diced ham
1 c. shredded cheese
2 cans of reduced fat cream of chicken soup mixed w/ 1 soup can of water
1 c. seasoned bread crumbs
Place chicken in greased 9x13 pan. Sprinkle with ham & cheese, spread cream of chicken soup mixture over cheese. Sprinkle with bread crumbs. Bake at 375 degrees for 25-30 minutes. Serve over noodles.
Subscribe to:
Posts (Atom)