Difficulty: *
Ingredients:
1 Chocolate Cake mix (Chocolate Fudge, Devils Food, Milk Chocolate, etc.)
1 Container of Cool Whip, 8 oz. or larger
1 Bottle of Carmel Ice Cream Topping
1 Bag Toffee Bits (by the chocolate chips in the cooking aisle)
2 small box of Chocolate Instant Pudding Mix
1. Prepare Cake mix per box instructions and bake. After cake has cooled, cut into 3/4 inch squares.
2. Make 2 boxes of pudding per box instructions and then immediately begin these layers:
Line the bottom of a large bowl (glass looks really cool), with 1/3 of the cake chunks.
Top with 1/3 of pudding.
Top with 1/3 of whipped topping
Spring with 1/3 of the Toffee Bits
Drizzle with Caramel Topping to Cover
Repeat layers two more times.
Cover with plastic wrap and chill at least three hours or overnight.
TIPS: Also can add nuts, mini chocolate chips, crushed oreos in place of toffee, or use fresh fruit or pie filling instead of toffee & carmel.
Sopa De Arroz
Difficulty: **
Sopa De Arroz (Spanish Rice)
Ingredients:
1 1/2 cups long grain rice
1 onion, chopped (Can substitude one or two bunches of green onions)
1 Bell pepper, chopped
1 Garlic Clove, minced or crushed
1 - 15 oz. can Tomato Puree
2 Tablespoons Oil
Salt to taste
Heat iron in a large pan such as a cast iron chicken fryer or skillet. Add dry rice and cook on medium heat until rice appears chalky and a little brown (tan). Do not get too brown or it will become bitter.
Add onions and bell peppers and sautee for 1-2 minutes. Onions do not have to become clear. Add undiluted tomato puree and one can of water.
Add minced garlic and salt. Cook slowly, stirring occasionally to keep from sticking to the bottom of the pan. Add more water or tomato puree as necessary to keep moist. Cook until tender.
Sopa De Arroz (Spanish Rice)
Ingredients:
1 1/2 cups long grain rice
1 onion, chopped (Can substitude one or two bunches of green onions)
1 Bell pepper, chopped
1 Garlic Clove, minced or crushed
1 - 15 oz. can Tomato Puree
2 Tablespoons Oil
Salt to taste
Heat iron in a large pan such as a cast iron chicken fryer or skillet. Add dry rice and cook on medium heat until rice appears chalky and a little brown (tan). Do not get too brown or it will become bitter.
Add onions and bell peppers and sautee for 1-2 minutes. Onions do not have to become clear. Add undiluted tomato puree and one can of water.
Add minced garlic and salt. Cook slowly, stirring occasionally to keep from sticking to the bottom of the pan. Add more water or tomato puree as necessary to keep moist. Cook until tender.
Chicken Scampi
Difficulty: **
Ingredients:
2 cups rice (if you want higher ratio of "stuff" to rice, use 1 1/2 cups)
1 pound or so chicken (I use 2-3 boneless, skinless frozen chicken breasts)
1/4 cup butter (4 Tbsp. Reduce to 3 if using less rice)
1/8 tsp minced garlic
2 Tbsp olive oil (use less if using less rice)
4 Tbsp lemon juice
1 Tbsp paprika (I use 9 shakes of the spice jar, actually...I don't really measure the spices)
1 tsp each salt and black pepper (more like a 3-second grind with the pepper grinder and 2-3 shakes of salt...Hubby adds more to the finished product if he wants)
2 Tbsp dried parsely flakes
1 bundle green onions, chopped (6 or 7 onions. Leeks or shallots would also work, though I've never tried them)
OPTIONAL: garnish with tomatoes (fresh or sun-dried) and/or cashews. To re-heat leftovers, I add ranch dressing too)
Pre cook the rice. Thaw the chicken.
Measure lemon juice, parsley, paprika, salt and pepper into a medium sized bowl.
Slice chicken into bite-size chunks and place in bowl with lemon juice and spices. Mix gently. Can allow to marinate if stronger lemon-flavor is desired.
In a large skillet (I use a wok), heat together butter, olive oil and garlic on medium high until melted together; saute the garlic.
Reduce heat to medium. Add chicken bowl contents and cover. Chicken is done when easily sliced with wooden spoon (time varies depending on size of chicken chunks. Expect 5-10 min). Add green onions and cook to soft (can be added prior to chicken being done. Over-cooked chicken will be dry, overcooked onions will be dull-green and flavorless. Your choice on the timing).
Remove cover. Add rice and stir well, coating rice with the sauce.
Serves two men or family of four :-) OR family of three with a day or two of leftovers...
Thank you to Kelly for sending us this recipe.
Ingredients:
2 cups rice (if you want higher ratio of "stuff" to rice, use 1 1/2 cups)
1 pound or so chicken (I use 2-3 boneless, skinless frozen chicken breasts)
1/4 cup butter (4 Tbsp. Reduce to 3 if using less rice)
1/8 tsp minced garlic
2 Tbsp olive oil (use less if using less rice)
4 Tbsp lemon juice
1 Tbsp paprika (I use 9 shakes of the spice jar, actually...I don't really measure the spices)
1 tsp each salt and black pepper (more like a 3-second grind with the pepper grinder and 2-3 shakes of salt...Hubby adds more to the finished product if he wants)
2 Tbsp dried parsely flakes
1 bundle green onions, chopped (6 or 7 onions. Leeks or shallots would also work, though I've never tried them)
OPTIONAL: garnish with tomatoes (fresh or sun-dried) and/or cashews. To re-heat leftovers, I add ranch dressing too)
Pre cook the rice. Thaw the chicken.
Measure lemon juice, parsley, paprika, salt and pepper into a medium sized bowl.
Slice chicken into bite-size chunks and place in bowl with lemon juice and spices. Mix gently. Can allow to marinate if stronger lemon-flavor is desired.
In a large skillet (I use a wok), heat together butter, olive oil and garlic on medium high until melted together; saute the garlic.
Reduce heat to medium. Add chicken bowl contents and cover. Chicken is done when easily sliced with wooden spoon (time varies depending on size of chicken chunks. Expect 5-10 min). Add green onions and cook to soft (can be added prior to chicken being done. Over-cooked chicken will be dry, overcooked onions will be dull-green and flavorless. Your choice on the timing).
Remove cover. Add rice and stir well, coating rice with the sauce.
Serves two men or family of four :-) OR family of three with a day or two of leftovers...
Thank you to Kelly for sending us this recipe.
Chicken Vegetable Kabobs
Difficulty: **
Ingredients:
2-3 boneless chicken breasts, cut into cubes
4 very small new potatoes, halved
4 ears Green Giant Nibblers - Frozen corn on the cob
or substitute fresh corn on the cob, cut into small sections
2 tomatoes, cut into wedges
1 green pepper, cut into wedges
In a small saucepan, cook the potatoes until barely done, still just a tad crisp
Slice corn cobs into small portions and cook in boiling water for 5-7 minutes. Remove and allow to cool.
On metal skewers, alternate corn, potatoes, tomatoes, green pepper, and chicken.
Sprinkle with a small amount of seasoning salt. Baste with your favorite barbeque sauce.
Place kabobs on grill, brush with sauce, and cook 10 to 15 minutes or until chicken is done. Baste frequently.
Ingredients:
2-3 boneless chicken breasts, cut into cubes
4 very small new potatoes, halved
4 ears Green Giant Nibblers - Frozen corn on the cob
or substitute fresh corn on the cob, cut into small sections
2 tomatoes, cut into wedges
1 green pepper, cut into wedges
In a small saucepan, cook the potatoes until barely done, still just a tad crisp
Slice corn cobs into small portions and cook in boiling water for 5-7 minutes. Remove and allow to cool.
On metal skewers, alternate corn, potatoes, tomatoes, green pepper, and chicken.
Sprinkle with a small amount of seasoning salt. Baste with your favorite barbeque sauce.
Place kabobs on grill, brush with sauce, and cook 10 to 15 minutes or until chicken is done. Baste frequently.
WADF Barbeque Sauce
Difficulty: *
Ingredients - Traditional:
2 teaspoons vegetable oil
1/4 cup onion, finely chopped
2 cups ketchup
1/2 cup brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons lemon juice
Tabasco sauce to taste, optional
1. Heat oil in medium saucepan. Annd onion. Cook 2 minutes until tender.
2. Stir in remaining ingredients, return to a boil. Reduce heat to medium-low. Simmer for 10 minutes, covered.
3. Brush over food during the last 10-15 minutes of grilling to prevent burning.
Yields: 2 2/3 cups. Refrigerate unused portions for up to 2 weeks.
Ingredients: Smoky Sweet
2 teaspoons vegetable oil
1/4 cup onion, finely chopped
1 1/2 cups ketchup
1/2 cup honey
3 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
2 Tablespoons barbeque seasoning mix
1 teaspoon prepared mustard
Follow directions above. Yield: 2 1/3 cups.
Ingredients - Traditional:
2 teaspoons vegetable oil
1/4 cup onion, finely chopped
2 cups ketchup
1/2 cup brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons lemon juice
Tabasco sauce to taste, optional
1. Heat oil in medium saucepan. Annd onion. Cook 2 minutes until tender.
2. Stir in remaining ingredients, return to a boil. Reduce heat to medium-low. Simmer for 10 minutes, covered.
3. Brush over food during the last 10-15 minutes of grilling to prevent burning.
Yields: 2 2/3 cups. Refrigerate unused portions for up to 2 weeks.
Ingredients: Smoky Sweet
2 teaspoons vegetable oil
1/4 cup onion, finely chopped
1 1/2 cups ketchup
1/2 cup honey
3 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
2 Tablespoons barbeque seasoning mix
1 teaspoon prepared mustard
Follow directions above. Yield: 2 1/3 cups.
Homemade Flour Tortillas
Difficulty: ****
These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand and have no preservatives or food dyes.
Ingredients:
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk (2% is fine)
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. Take your time to work through this recipe. Don't be discouraged if they aren't perfec the first time. These take practice.
Tips:
Flour tortillas are best if eaten right after they are made, but these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.
Here are some tips as to technique:
Do not use bread flour.
When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
You can substitute one cup of whole wheat flour for one cup of the all-purpose flour.
Spice up this recipe by adding one of the following:
A tablespoon of chopped fresh herbs (like oregano or rosemary)
A teaspoon or so of dried herbs
A tablespoon of sugar
Freshly ground black pepper
A tablespoon of minced jalapeños
A little garlic powder (or substitute garlic salt for the salt)
If you choose to experiment with seasonings, mix dry spices with the flour mixture and wet seasonings with the milk.
These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand and have no preservatives or food dyes.
Ingredients:
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk (2% is fine)
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. Take your time to work through this recipe. Don't be discouraged if they aren't perfec the first time. These take practice.
Tips:
Flour tortillas are best if eaten right after they are made, but these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.
Here are some tips as to technique:
Do not use bread flour.
When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
You can substitute one cup of whole wheat flour for one cup of the all-purpose flour.
Spice up this recipe by adding one of the following:
A tablespoon of chopped fresh herbs (like oregano or rosemary)
A teaspoon or so of dried herbs
A tablespoon of sugar
Freshly ground black pepper
A tablespoon of minced jalapeños
A little garlic powder (or substitute garlic salt for the salt)
If you choose to experiment with seasonings, mix dry spices with the flour mixture and wet seasonings with the milk.
Buttermilk Southern Fried Chicken - Extra Crispy
Difficulty **
Ingredients
3 Cups of Buttermilk
1/3 Cup Grinded Sea Salt
2 Tbsp. Sugar
3 Pounds of Fryer Chicken, various pieces
2.5 Cups Self Rising Flour
1/2 Tsp. Seasoned Salt
1/4 Tsp. Black Pepper
1/2 Cup Buttermilk
Cooking Oil - Deep Fryer if available.
STEP 1
Mix 3 Cups of Buttermilk with sea salt and sugar. Place mixture in a deep flat bowl or gallon sized zip lock bag. Place chicken pieces into the buttermilk mixture. Allow all pieces to be submerged in buttermilk mixture. Chill coated chicken pieces for approximately 2 hours.
STEP 2
Heat Fryer Oil to 375 Degrees, or place 2 Inch oil in frying pan on medium high heat.
STEP 3
Combine flour, seasoned salt, pepper in a large bowl. Strain chicken pieces and discard buttermilk brine. Place 1/2 cup portion of buttermilk in a bowl. Dip each piece of chicken in the flour mixture to coat completely. Place floured mixture in the buttermilk solution. Allow chicken to drip excess off, and recoat with the flour mixture.
STEP 4
Place chicken in the oil. * Place pieces slowly into the oil to keep from splashing hot oil. Cook in oil for approximately 14 minutes. Cooking time will vary based on the size of the pieces of chicken. If cooked in a pan, be sure to flip pieces half way through cooking.
Remove from oil and place on paper towel to absorb excess oil.
Ingredients
3 Cups of Buttermilk
1/3 Cup Grinded Sea Salt
2 Tbsp. Sugar
3 Pounds of Fryer Chicken, various pieces
2.5 Cups Self Rising Flour
1/2 Tsp. Seasoned Salt
1/4 Tsp. Black Pepper
1/2 Cup Buttermilk
Cooking Oil - Deep Fryer if available.
STEP 1
Mix 3 Cups of Buttermilk with sea salt and sugar. Place mixture in a deep flat bowl or gallon sized zip lock bag. Place chicken pieces into the buttermilk mixture. Allow all pieces to be submerged in buttermilk mixture. Chill coated chicken pieces for approximately 2 hours.
STEP 2
Heat Fryer Oil to 375 Degrees, or place 2 Inch oil in frying pan on medium high heat.
STEP 3
Combine flour, seasoned salt, pepper in a large bowl. Strain chicken pieces and discard buttermilk brine. Place 1/2 cup portion of buttermilk in a bowl. Dip each piece of chicken in the flour mixture to coat completely. Place floured mixture in the buttermilk solution. Allow chicken to drip excess off, and recoat with the flour mixture.
STEP 4
Place chicken in the oil. * Place pieces slowly into the oil to keep from splashing hot oil. Cook in oil for approximately 14 minutes. Cooking time will vary based on the size of the pieces of chicken. If cooked in a pan, be sure to flip pieces half way through cooking.
Remove from oil and place on paper towel to absorb excess oil.
Non-alcoholic Sangria
Difficulty: *
Ingredients:
1/4 cups sugar
1 cup orange juice
1 fresh lemon, sliced
1 fresh orange, sliced
4 cups 7-up or club soda
4 cups grape juice
In large pitcher, combine orange juice, sugar, and grape juice. Add cut fruit and stir until sugar is dissolved. Refrigerate until cool and add 7-Up or club soda just before serving.
Ingredients:
1/4 cups sugar
1 cup orange juice
1 fresh lemon, sliced
1 fresh orange, sliced
4 cups 7-up or club soda
4 cups grape juice
In large pitcher, combine orange juice, sugar, and grape juice. Add cut fruit and stir until sugar is dissolved. Refrigerate until cool and add 7-Up or club soda just before serving.
Tacos
Difficulty: *
Ingredients:
1 lb. hamburger
1 package Taco Seasoning, any brand
2 cups shredded lettuce
1-2 tomatoes, diced
1/2 to 1 lb. sharp cheddar cheese, shredded
1 can red kidney beans
1 package, your preference, corn or flour tortillas, or corn taco shells
1 8 oz container of sour cream OR ranch dressing, your preference
Instructions:
1. Brown the hamburger and follow the package directions to add the Taco Seasoning.
2. Warm taco shells in over for 4-5 minutes. If you wish warm tortillas, place in microwave for 30 seconds.
3. Prepare lettuce, tomatoes and cheese.
4. Heat red kidney beans in saucepan on stove or in microwave.
5. When hamburger meat is finished, spoon meat into bottom of shells and add other ingredients to your preference - beans, cheese, lettuce, tomatos, sour cream or ranch
6. Enjoy
Ingredients:
1 lb. hamburger
1 package Taco Seasoning, any brand
2 cups shredded lettuce
1-2 tomatoes, diced
1/2 to 1 lb. sharp cheddar cheese, shredded
1 can red kidney beans
1 package, your preference, corn or flour tortillas, or corn taco shells
1 8 oz container of sour cream OR ranch dressing, your preference
Instructions:
1. Brown the hamburger and follow the package directions to add the Taco Seasoning.
2. Warm taco shells in over for 4-5 minutes. If you wish warm tortillas, place in microwave for 30 seconds.
3. Prepare lettuce, tomatoes and cheese.
4. Heat red kidney beans in saucepan on stove or in microwave.
5. When hamburger meat is finished, spoon meat into bottom of shells and add other ingredients to your preference - beans, cheese, lettuce, tomatos, sour cream or ranch
6. Enjoy
WADF Homemade Salsa
Difficulty: *
Ingredients:
28 oz. can of peeled tomatoes
1 onion
2 jalapeno peppers
1 teaspoon garlic salt
1 garlic clove, minced or 1 teaspoon minced garlic
cilantro (to personal preference)
1. Chop onion, garlic, and jalapeno peppers.
2. Add all ingredients into a blender of food processor.
3. Blend until a runny, slightly chunky salsa forms.
Ingredients:
28 oz. can of peeled tomatoes
1 onion
2 jalapeno peppers
1 teaspoon garlic salt
1 garlic clove, minced or 1 teaspoon minced garlic
cilantro (to personal preference)
1. Chop onion, garlic, and jalapeno peppers.
2. Add all ingredients into a blender of food processor.
3. Blend until a runny, slightly chunky salsa forms.
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