Awesomely yummy!
Ingredients:
1 pkg (19-21 oz) brownie mix (13x9 inch pan size)
1 c cold milk
1 pkg (3.4 oz) vanilla pudding
1 c creamy peanut butter
1/2 c powdered sugar
1 1/2 c cool whip (do not thaw)
3 squares baker's semi-sweet chocolate
1/2 c peanuts, chopped
Directions:
Prepare and bake brownies as directed on the package. Meanwhile, beat milk and pudding mix with whisk 2 mins. Add peanut butter ans sugar; mix well. Refrigerate until brownies are completely cooled. Spread over brownies.
Microwave cool whip and cool whip on high 1 min, stirring every 30 seconds. Spread over pudding; top with nuts. Refrigerate 1 hour.
Friday, March 18, 2011
Easy Chicken Enchiladas
Got this one because of the fabulous Monica's Philadelphia cooking party :-)
serves 4
Ingredients:
1 small onion, chopped
2 t oil
3 c shredded cooked chicken breasts
1 can (14.5 oz) diced tomatoes, drained
1 tub (10 oz) Philadelphia Santa Fe Blend Cooking Creme
1/2 c Mexican blend cheese
8 flour tortillas (6 inch)
Directions
Preheat oven to 350
Cook & stir onion in hot oil in skillet on medium heat 4-5 mins or until crisp-tender. Stir in chicken, tomatoes, 3/4 c cooking creme and shredded cheese.
Spoon about 1/3 c of chicken mixture into tortilla; roll up. Place in 13x9 inch baking dish sprayed w/ cooking spray; top with remaining cooking creme. Cover.
Bake 15-20 minutes or until heated through. Top with chopped tomatoes and sliced green onions if desired.
serves 4
Ingredients:
1 small onion, chopped
2 t oil
3 c shredded cooked chicken breasts
1 can (14.5 oz) diced tomatoes, drained
1 tub (10 oz) Philadelphia Santa Fe Blend Cooking Creme
1/2 c Mexican blend cheese
8 flour tortillas (6 inch)
Directions
Preheat oven to 350
Cook & stir onion in hot oil in skillet on medium heat 4-5 mins or until crisp-tender. Stir in chicken, tomatoes, 3/4 c cooking creme and shredded cheese.
Spoon about 1/3 c of chicken mixture into tortilla; roll up. Place in 13x9 inch baking dish sprayed w/ cooking spray; top with remaining cooking creme. Cover.
Bake 15-20 minutes or until heated through. Top with chopped tomatoes and sliced green onions if desired.
Hiroko's Almond Cookies
Got this recipe from Hiroko
Ingredients:
Dough:
1 1/2 c room temp butter
1/2 c sugar or powdered sugar
2 Eggs
1 1/2 c flour
pinch of salt
Caramel Sauce:
2 c sliced almonds
1 1/2 c butter
1/3 c honey
1/3 c whipping cream
1/2 c sugar
Directions:
1. Make dough. Add sugar to the soft butter, add egg and mix well. Sieve flour and salt mix it together. Wrap in the refrigerator to rest until it gets kind of hard.
2. Spread on a bed of dough on a sheet and stick to the baking sheet. Bake in oven for 10 minutes 400F.
3. Prepare a medium pot. Pour all ingredients [for caramel sauce] into the pot and heat at medium level. Heat until the temperature reaches 400F.
4. Taking out the dough out of oven, spread caramel sauce with sliced almonds on the dough. Bake 350F in the oven for about 15 minutes, bake until the surface of golden brown. Slice while hot.
Ingredients:
Dough:
1 1/2 c room temp butter
1/2 c sugar or powdered sugar
2 Eggs
1 1/2 c flour
pinch of salt
Caramel Sauce:
2 c sliced almonds
1 1/2 c butter
1/3 c honey
1/3 c whipping cream
1/2 c sugar
Directions:
1. Make dough. Add sugar to the soft butter, add egg and mix well. Sieve flour and salt mix it together. Wrap in the refrigerator to rest until it gets kind of hard.
2. Spread on a bed of dough on a sheet and stick to the baking sheet. Bake in oven for 10 minutes 400F.
3. Prepare a medium pot. Pour all ingredients [for caramel sauce] into the pot and heat at medium level. Heat until the temperature reaches 400F.
4. Taking out the dough out of oven, spread caramel sauce with sliced almonds on the dough. Bake 350F in the oven for about 15 minutes, bake until the surface of golden brown. Slice while hot.
Tuesday, March 8, 2011
Double Chocolate Brownies
From Nestle Tollhouse
yields 16 brownies
Ingredients:
3/4 c all-purpose flour
1/4 t baking soda
1/4 teaspoon salt
1/3 c vegetable shortening
3/4 c granulated sugar
2 T water
2 c (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
2 large eggs
Directions:
PREHEAT oven to 325ยบ F. Grease 9-inch square baking pan.
COMBINE flour, baking soda and salt in small bowl.
HEAT shortening, sugar and water in medium saucepan to boiling, stirring constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth.
ADD eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in remaining morsels. Spread into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack; cut into squares.
yields 16 brownies
Ingredients:
3/4 c all-purpose flour
1/4 t baking soda
1/4 teaspoon salt
1/3 c vegetable shortening
3/4 c granulated sugar
2 T water
2 c (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
2 large eggs
Directions:
PREHEAT oven to 325ยบ F. Grease 9-inch square baking pan.
COMBINE flour, baking soda and salt in small bowl.
HEAT shortening, sugar and water in medium saucepan to boiling, stirring constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth.
ADD eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in remaining morsels. Spread into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack; cut into squares.
Monday, March 7, 2011
Grilled Shrimp Caprese
Copy cat from Olive Garden
serves 8
Ingredients:
Marinated Tomatoes:
3 lbs Roma tomatoes, cored and cut into 1” pieces
30 medium fresh basil leaves, stems removed and cut into 1” pieces
1/4 cup extra-virgin olive oil
3 Tbsp garlic, minced
2 tsp Italian seasoning
Salt to taste
4 Tbsp butter
1 cup white wine (or white grape juice)
3 cups heavy cream
2 cups Parmesan cheese, grated
2 lbs capellini (angel hair) pasta, cooked according to package directions
3 cups mozzarella cheese, shredded
3 lbs 26/30 or 21/25 shrimp, peeled and de-veined
Directions:
Preheat broiler.
1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.
5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.
6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.
7. TOP pasta with cooked shrimp and serve.
serves 8
Ingredients:
Marinated Tomatoes:
3 lbs Roma tomatoes, cored and cut into 1” pieces
30 medium fresh basil leaves, stems removed and cut into 1” pieces
1/4 cup extra-virgin olive oil
3 Tbsp garlic, minced
2 tsp Italian seasoning
Salt to taste
4 Tbsp butter
1 cup white wine (or white grape juice)
3 cups heavy cream
2 cups Parmesan cheese, grated
2 lbs capellini (angel hair) pasta, cooked according to package directions
3 cups mozzarella cheese, shredded
3 lbs 26/30 or 21/25 shrimp, peeled and de-veined
Directions:
Preheat broiler.
1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.
5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.
6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.
7. TOP pasta with cooked shrimp and serve.
Chicken Marsala
A Olive Garden Copy Cat
serves 6
Ingredients:
6 ea Chicken half-breast, boneless & skinless
3/8 cup(s) Flour
3/4 tsp Salt
Pepper to taste
3/4 tsp Oregano, dried
6 Tbsp Oil
6 Tbsp Butter (or margarine)
1 1/2 cup(s) Fresh Mushrooms, sliced
3/4 cup(s) Marsala wine
Directions:
1. Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness.
2. Combine flour, salt, pepper and oregano, blend
3. Dredge chicken pieces in the flour, shake off excess
4. Heat oil and butter in frying pan over medium heat.
5. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook, add the mushrooms around the chicken breasts. Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes
6. Transfer to serving plate & enjoy with cooked pasta of choice!
serves 6
Ingredients:
6 ea Chicken half-breast, boneless & skinless
3/8 cup(s) Flour
3/4 tsp Salt
Pepper to taste
3/4 tsp Oregano, dried
6 Tbsp Oil
6 Tbsp Butter (or margarine)
1 1/2 cup(s) Fresh Mushrooms, sliced
3/4 cup(s) Marsala wine
Directions:
1. Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness.
2. Combine flour, salt, pepper and oregano, blend
3. Dredge chicken pieces in the flour, shake off excess
4. Heat oil and butter in frying pan over medium heat.
5. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook, add the mushrooms around the chicken breasts. Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes
6. Transfer to serving plate & enjoy with cooked pasta of choice!
Saturday, March 5, 2011
Irish Brown Bread
Ingredients:
2 cups whole-wheat (wholemeal) flour
1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting
1/2 cup wheat germ
2 teaspoons baking soda (bicarbonate of soda)
1/4 teaspoon salt
2 cups low-fat buttermilk
1 egg, lightly beaten
Directions:
Preheat the oven to 400 F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.
Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.
On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.
2 cups whole-wheat (wholemeal) flour
1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting
1/2 cup wheat germ
2 teaspoons baking soda (bicarbonate of soda)
1/4 teaspoon salt
2 cups low-fat buttermilk
1 egg, lightly beaten
Directions:
Preheat the oven to 400 F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.
Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.
On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.
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