1/4 c. butter
1/4 c. flour
1 tsp. instant chicken boullion
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. hot water
1 1/2 c. whipping cream
3 c. cooked spaghetti/angel hair pasta
2 c. chopped, cooked tukey or chicken
2 TBSP. grated Parmesan cheese
2 TBSP. shredded cheddar cheese
1/2- 1 TBSP. parsley
Pace butter in a 2 qt. casserole dish. Microwave on High till melted. Blend in flour to make a roux. Blend in boullion, salt, pepper. Gradually stir in water and cream. Microwave on med-high until thickened...about 6-9 minutes, stirring once or twice during cooking. If too thick, thin with more cream.
Stir in pasta, turkey, parsley. Sprinkle on cheeses (or, if you're me, pile on cheeses...more than the recipe calls for! :D). Microwave 8 minutes.
This is one of our very favorite recipes to use that leftover Thanksgiving turkey! When I announce that this is for dinner the kids say "Yessss!". It is also good any time of the year with chicken. Thanks Uncle Kev for getting this recipe in Home Ec!!
Tuesday, December 1, 2009
Monday, November 23, 2009
Rainbow Jello
6 small packages jello (any colors or flavors)
2 c. sour cream
Mix one package jello with 1 cup boiling water. Divide:
1/2 jello mix with 3 TBSP. cold water. Place in glass bowl and chill until set.
1/2 jello mix with 1/3 c. sour cream. Place on top of clear layer after it has set.
Repeat layers!
2 c. sour cream
Mix one package jello with 1 cup boiling water. Divide:
1/2 jello mix with 3 TBSP. cold water. Place in glass bowl and chill until set.
1/2 jello mix with 1/3 c. sour cream. Place on top of clear layer after it has set.
Repeat layers!
Wednesday, November 18, 2009
French Silk Pie
Cream together:
1 1/2 sticks of butter, softened
1 c. sugar
Add:
3 squares unsweetened chocolate, melted and slightly cooled
1 1/2 tsp. vanilla
3 eggs: Beat in one at a time. Beat for 5 minutes per egg!
Chill mixture. Place in a prepared crust. Top with whipped cream and chocolate curls. Mmmmm!
1 1/2 sticks of butter, softened
1 c. sugar
Add:
3 squares unsweetened chocolate, melted and slightly cooled
1 1/2 tsp. vanilla
3 eggs: Beat in one at a time. Beat for 5 minutes per egg!
Chill mixture. Place in a prepared crust. Top with whipped cream and chocolate curls. Mmmmm!
Saturday, October 3, 2009
Dessert...
Chocolate Chocolate Chipper Cookies
1 cup butter, softened
1 1/2 c. sugar (all white, or combo of white and brown)
2 eggs
2 tsp. vanilla
2 1/4 c. flour
2/3 c. baking cocoa
1/4 t. salt
3/4 t. baking powder
2 c. chocolate chips
Bake 375 for about 8 minutes. Cool slightly, remove to cookie rack lined with aluminum foil.
1 cup butter, softened
1 1/2 c. sugar (all white, or combo of white and brown)
2 eggs
2 tsp. vanilla
2 1/4 c. flour
2/3 c. baking cocoa
1/4 t. salt
3/4 t. baking powder
2 c. chocolate chips
Bake 375 for about 8 minutes. Cool slightly, remove to cookie rack lined with aluminum foil.
What's for dinner 3
Mama's Chicken Nachos
4-5 cooked chicken breasts, diced and cooked in taco seasoning
1 bag tortilla chips
1 can black beans
shredded cheese: cheddar, jack, etc.
sour cream
salsa
guacamole
etc.
Spray large baking sheet with cooking spray. Pour chips onto sheet. Layer chips with beans, chicken, or whatever you like. Top liberally with cheese. Bake at about 375 until cheese is melted. Serve with your favorites...sour cream, salsa, etc. !
4-5 cooked chicken breasts, diced and cooked in taco seasoning
1 bag tortilla chips
1 can black beans
shredded cheese: cheddar, jack, etc.
sour cream
salsa
guacamole
etc.
Spray large baking sheet with cooking spray. Pour chips onto sheet. Layer chips with beans, chicken, or whatever you like. Top liberally with cheese. Bake at about 375 until cheese is melted. Serve with your favorites...sour cream, salsa, etc. !
Frozen Hot Chocolate
Frozen Hot Chocolate
....yummy...just like at Serendipity 3 in NYC!
....and great for Florida where we rarely drink actual Hot Chocolate!
6 1/2 oz. pieces of a variety of your favorite chocolates
2 tsp. of any hot chocolate mix
1 1/2 TBSP. sugar
1 1/2 C. milk
3 C. ice
Whipped cream
Chocolate shavings
Chop chocolate pieces and place in the top of a double boiler (or glass bowl) over simmering water--stir until melted. Add cocoa and sugar--stir until blended. Remove from heat and slowly add 1/2 c. of milk and stir till smooth. Cook to room temperature.
In a blender place remaining cup of milk, chocolate mixure and ice. Blend on high.
Whipped Cream: 1 C. heavy cream--COLD, 1 tsp. vanilla, 1 1/2 TBSP. light corn syrup. Use a whisk or whisk attachment. Add the corn syrup slowly and whip until peaks form.
Top frozen hot chocolate with whipped cream and chocolate shavings or chocolate sprinkles!
Sweet Serendipity by Stephen Bruce
....yummy...just like at Serendipity 3 in NYC!
....and great for Florida where we rarely drink actual Hot Chocolate!
6 1/2 oz. pieces of a variety of your favorite chocolates
2 tsp. of any hot chocolate mix
1 1/2 TBSP. sugar
1 1/2 C. milk
3 C. ice
Whipped cream
Chocolate shavings
Chop chocolate pieces and place in the top of a double boiler (or glass bowl) over simmering water--stir until melted. Add cocoa and sugar--stir until blended. Remove from heat and slowly add 1/2 c. of milk and stir till smooth. Cook to room temperature.
In a blender place remaining cup of milk, chocolate mixure and ice. Blend on high.
Whipped Cream: 1 C. heavy cream--COLD, 1 tsp. vanilla, 1 1/2 TBSP. light corn syrup. Use a whisk or whisk attachment. Add the corn syrup slowly and whip until peaks form.
Top frozen hot chocolate with whipped cream and chocolate shavings or chocolate sprinkles!
Sweet Serendipity by Stephen Bruce
Wednesday, September 30, 2009
What's for dinner 2
Supper on a Bread Slice
1 loaf French bread
1 small can evaporated milk
1 1/2 lbs. ground beef
1/2 c. cracker meal (I use Saltines)
1 TBSP. mustard
1 1/2 tsp. salt
1/8 tsp. pepper
3/4 tsp. accent (optional)
2 c. cheddar cheese
Mix all ingredients together. Slice French bread down the middle. Spread meat mixture on top of
both halves. Wrap foil around crust side of bread. Bake at 350 degrees about 30 minutes!
1 loaf French bread
1 small can evaporated milk
1 1/2 lbs. ground beef
1/2 c. cracker meal (I use Saltines)
1 TBSP. mustard
1 1/2 tsp. salt
1/8 tsp. pepper
3/4 tsp. accent (optional)
2 c. cheddar cheese
Mix all ingredients together. Slice French bread down the middle. Spread meat mixture on top of
both halves. Wrap foil around crust side of bread. Bake at 350 degrees about 30 minutes!
Tuesday, September 29, 2009
What's for dinner 1 cont...
French Bread
2 1/2 C. warm water
2 1/2 T. sugar
2 T. or 3 small packages dry yeast
1 T. salt
2 T. oil
6 C. flour
1 egg, beaten
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy. Stir in salt, oil, and 3 cups flour. Stir vigorously. Add remaining flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take 1 hour. (I set my oven timer, and if I'm really busy, sometimes I keep tally marks on a paper so I remember where I'm at!). Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled...do not over-knead. Divide dough in half for two long loaves, into 8 pieces for french rolls, into 8-10 pieces for round bread bowls for soup or cut into about 40 strips for breadsticks. For loaves, roll into rectangles (about 9x12 for 2 loaves). Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange loaves lengthwise on a large, well-greased (or Silpat) cookie sheet. Place seam side down. Cover with plastic wrap or towel and let rise another 30 minutes. Glaze with beaten egg. Use a knife to gently make 3-4 diagonal gashes in the top of each loaf. Bake 375 degrees for 25-30 minutes. After removing to cooling racks, can cover with a towel to keep crust soft.
If making breadsticks...Brush cookie sheets generously with melted butter. Lay breadsticks on pan. Roll to coat in butter. Sprinkle with parmesan cheese and garlic powder or salt. Bake 400 degrees for 15 minutes.
Modified from The Essential Mormon Cookbook
2 1/2 C. warm water
2 1/2 T. sugar
2 T. or 3 small packages dry yeast
1 T. salt
2 T. oil
6 C. flour
1 egg, beaten
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy. Stir in salt, oil, and 3 cups flour. Stir vigorously. Add remaining flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take 1 hour. (I set my oven timer, and if I'm really busy, sometimes I keep tally marks on a paper so I remember where I'm at!). Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled...do not over-knead. Divide dough in half for two long loaves, into 8 pieces for french rolls, into 8-10 pieces for round bread bowls for soup or cut into about 40 strips for breadsticks. For loaves, roll into rectangles (about 9x12 for 2 loaves). Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange loaves lengthwise on a large, well-greased (or Silpat) cookie sheet. Place seam side down. Cover with plastic wrap or towel and let rise another 30 minutes. Glaze with beaten egg. Use a knife to gently make 3-4 diagonal gashes in the top of each loaf. Bake 375 degrees for 25-30 minutes. After removing to cooling racks, can cover with a towel to keep crust soft.
If making breadsticks...Brush cookie sheets generously with melted butter. Lay breadsticks on pan. Roll to coat in butter. Sprinkle with parmesan cheese and garlic powder or salt. Bake 400 degrees for 15 minutes.
Modified from The Essential Mormon Cookbook
What's for dinner 1
Cheese and Broccoli Soup
1 20 oz. package frozen broccoli
4 chicken boullion cubes
2 C. water
Mix in a saucepan until broccoli is soft.
In another saucepan mix:
1/4 C. butter
1/2 C. flour
Whisk together to make a roux. Cook for 1 minute.
Add:
2 C. milk
1-2 C. shredded sharp cheddar cheese
Onion powder, salt and pepper to taste.
Mix the two pans together and simmer. Serves 6.
Thanks to Ricki Wach for the original recipe! :)
1 20 oz. package frozen broccoli
4 chicken boullion cubes
2 C. water
Mix in a saucepan until broccoli is soft.
In another saucepan mix:
1/4 C. butter
1/2 C. flour
Whisk together to make a roux. Cook for 1 minute.
Add:
2 C. milk
1-2 C. shredded sharp cheddar cheese
Onion powder, salt and pepper to taste.
Mix the two pans together and simmer. Serves 6.
Thanks to Ricki Wach for the original recipe! :)
Mama Wilson's Kitchen
The purpose of this blog is threefold: 1) share my favorite recipes with hungry people who will enjoy them, 2)someday this can be printed and made into a cookbook for my kids and 3)keep my own recipes organzied in one spot!
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