1 medium onion, sliced
2-2 1/2 pounds lean beef brisket
1-1 1/2 tbsp liquid smoke
1 tsp. seasoned salt
1/2 tsp. pepper
1/4 cup catsup
2 tbsp. prepared mustard
1/2 tsp. celery seeds
Place onion in slow cooker
Trim excess fat from meat, cut it in half if needed to fit into slow cooker.
Rub all the surfaces of the meat with liquid smoke, seasoned salt and pepper. Place meat in slow cooker.
In a small bowl, stir catsup, mustard, and celery seeds until blended. Spread over the top of meat.
Cover and cook on high for 5 1/2- 6 hours, or on low for 11-12 hours.
Tuesday, April 29, 2008
1 medium onion, sliced
Sunday, April 27, 2008
5 tablespoons low-sodium soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
2 (1 pound) pork tenderloins
In a large resealable plastic bag, combine the first six ingredients; add pork.
Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade.
Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray.
Bake, uncovered, at 425 degrees F for 25-35 minutes.
Let stand for 5 minutes before slicing. Serve with pan drippings.
Wednesday, April 23, 2008
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well
1 cup Streusel
1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
Makes 4 cups
2 1/4 cups all-purpose flour
3/4 cup packed light-brown or confectioners' sugar
2 1/4 teaspoons ground cinnamon
1 teaspoon coarse salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1. In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.
Makes enough for one 9-inch tube cake
1 cup confectioners' sugar, sifted
2 tablespoons milk
1. In a medium bowl, whisk together the confectioners sugar and milk until completely smooth. Immediately drizzle glaze over cake.
Posted by Neen at 8:04 AM
Saturday, April 19, 2008
1 cup of Raspberry Sherbert
1/2 cup your favorite Champagne
Dash of Vanilla extract
In a small bowl add all of the above.
Mix until sherbert is thawed.
Re-freeze. Scoop and serve.
Wednesday, April 16, 2008
1 lb ground beef
1 can of Manwich or Powdered Sloppy Joe mix
Shredded Cheese (I like Monterrey Jack/Cheddar blend)
1 can of Grands Flaky Biscuits (or anything similar)
Preheat oven to 350.
Prepare ground beef according to Manwich Directions.
Take each biscuit and flatten it out with the palm of your hand. Do not stretch too tightly or it will split
Grease a muffin tin and place each biscuit flat while bringing up the sides to form a basket.
Fill each biscuit with Sloppy Joe mixture and cover with cheese. (cheese can also be added to the biscuit before filling if you like extra cheese).
Bake until biscuits are cooked (about 15-20 mins)
2 cups Chocolate Chips
1 jar of Fluff or any other marshmallow cream
1 box of Graham Crackers
Toasted coconut flakes
Layer the bottom of a greased casserole dish with a 1/4 inch of chocolate chips.
Cover with Fluff or any marshmallow cream.
Broil until brown. Let cool for a few min .
Now dip Graham Crackers into dish.
Eat like it is a dip.
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Stir the sugar flour, salt, baking soda, nutmeg, cinnamon and cloves, divide this mixture into three pint sized mason jars or bags. (Each jar will be full, minus one or two tablespoons.)
Apple Cake Preparation
1 Apple Cake Mix
2 Large Eggs
2 Cups Chopped Apples (any variety, peeled or unpeeled)
3 Tablespoons Oil
1 Cup Chopped Walnuts or Pecans (optional)
Preheat oven to 350 degrees
Combine ingredients in a large bowl and stir until mixed.
Bake in greased 8 x 8 pan or a 10” deep-dish pie plate. For 45-55 minutes. Cool and serve.
2 Cornish Hens
1/2 tsp salt
1/2 tsp pepper
1/3 cup honey
1 tbsp poppy seed
1 1/2 tsp ground mustard (dry)
3/4 tsp ground ginger
Pre heat oven to 350º
Spray rack of roasting pan with non-stick cooking spray.
Cut each hen in half along backbone and breastbone from tail to neck.
Place skin side down on rack in roasting pan.
Sprinkle with salt and pepper.
Mix remaining ingredients brush over both sides of hen.
Roast uncovered 1 hour and 10 minutes turning once.
Saturday, April 5, 2008
1 pound skinless boneless chicken breasts
1 (8 ounce) bottle ranch dressing
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) bottle hot pepper sauce
1 (16 ounce) package shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat a non-stick skillet over medium heat. Add chicken breasts and cook until juices run clear, about 4 minutes per side. Remove to a cutting board to cool completely. Use a fork to shred the meat into strands.
Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9x13 inch baking dish. Sprinkle the Cheddar cheese over top of the chicken mixture.
Bake in oven until the cheese is bubbling, about 10 minutes.
Posted by Neen at 10:18 PM
Thursday, April 3, 2008
6 large cloves garlic, peeled
2 small white onions, peeled and coarsely chopped
1 small bunch parsley, bottom stems discarded (about ½ cup loosely packed)
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper¼ cup dark rum
1/2 cup light brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 pounds fresh pork tenderloin, about 2 pounds, trimmed of any excess fat
Put the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine. Transfer the mixture to a small bowl.
Put the pork in a large bowl or on a platter big enough to hold it with the marinade. Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight.
Place a skillet over medium heat.
Season the pork with salt and pepper and place into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned.
Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5-6 minutes more.
Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155°F.
Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes.
Carve the pork into ½ -inch-thick slices.
2 1/2 pounds pork tenderloin
Freshly ground black pepper
5 ounces bacon, very thinly sliced
Using a thin-bladed knife, remove the silver skin from the one side of the tenderloin where it appears.
Remove about 1/2 inch off the tapered end of each tenderloin to make a perfect cylinder. Season with salt, pepper, a light sprinkling of ground coriander, and a pinch of garlic powder.
Lay the bacon strips in an overlapping line on a sheet of parchment paper.
Place 1 piece of tenderloin across the short ends of the bacon (perpendicular to the strips) and roll to cover with the bacon.
Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.
Preheat oven to 425°.
Place the tenderloin, seam side down, in a cold nonstick pan and set over medium-high heat.
As the temperature in the pan increases, brown the tenderloin well on the first side for 2-3 minutes or just until the seam holds.
Turn and cook on all sides, about 2 minutes per side.
Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.
4 tablespoons (1⁄2 stick) butter
4 tablespoons hot sauce (not like Tabasco but more a Louisiana-style “Frank’s” is good)
2 1⁄2 cups shredded cooked chicken (from a precooked deli chicken)
1⁄2 cup blue cheese salad dressing any kind, but the chunkier, the better (optional)
1 12-inch ready-made pizza crust, like Boboli
1 cup shredded mozzarella
2 tablespoons finely chopped fresh cilantro
Preheat the oven to 425ºF.
In a small pot, melt the butter with the hot sauce, stir well, and remove from the heat.
Add the chicken and mix well.
Spread the blue cheese dressing on the pizza crust, then top with the chicken mixture. (Don’t worry if it’s messy, because it will be).
Top with the mozzarella. Bake until bubbly and brown looking, (12 to 15 minutes.)
Sprinkle with the cilantro, cut into wedges, and serve.
1 cake mix, white or chocolate
2 Tbsp. water
2 Tbsp. cooking oil
1/2 cup cocoa
Nestle Quick Powder
Pre-heat oven to 300º
Mix above ingredients together let stand for 20 minutes. DO NOT REFRIGERATE!
Shape into balls.
Flatten with bottom of glass greased once and dip into Nestles Quick
Bake at 300 for 8 minutes.
1 envelope Knox gelatin
1/4 cup cold water
1 Tbsp. plus 1 cup powdered sugar
1 tsp. vanilla
1/2 cup Crisco
Mix above ingredients, spread over half of the cookie pieces.
Place remain halves on top of the filling mixture to make sandwich cookies.