Frozen Ice Cream Brownies
Ingredients:
Brownie layer:
Vegetable oil cooking spray
2 tablespoons water
1/4 cup vegetable oil
1 large egg, at room temperature
1 3/4 cups brownie mix
2 (1.4-ounce) milk chocolate-toffee candy bars, coarsely chopped (recommended: Heath or Skor)
Ice cream layer:
1 pint dulche de leche or caramel ice cream, softened
Chocolate layer:
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips
Sauce:
1 (12-ounce) bag frozen raspberries, thawed
1/3 cup powdered sugar
Juice of 1/2 a lemon
Directions:
Brownie layer:
In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the candy bar pieces. Transfer the batter into an 8x8 baking pan that has been sprayed with vegetable oil spray.
Bake at 350 for 20-25 minutes.
Let the brownies cool completely.
Ice cream layer:
Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
Chocolate layer:
In a small saucepan, heat the cream over medium-low heat until hot but not boiling.
Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth.
Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
Sauce:
Put the raspberries, sugar and lemon juice in a blender and blend until smooth.
To serve:
Cut the layers into squares and drizzle with the raspberry sauce.
Based on Giada's recipe, found here. This recipe is sort of time consuming because of all the freezing, and has a few steps, but it isn't nearly as complicated as the directions make it seem...even if it was...the payout is sooooo worth it. It is awesome!
Wednesday, September 14, 2011
Tuesday, August 30, 2011
Sweet and Spicy Meatballs Dinner
Ground beef
3/4 cup rolled oats
2 eggs
1/4 cup finely chopped onion
1 tsp salt
pepper to taste
1 tsp worcestershire sauce
Sauce:
1 cup brown sugar
1/2 cup vinegar
2 tsp mustard
1/2 cup BBQ sauce
1 tsp Worcestershire sauce
Mix the above ingredients then form into balls. Place in dish, cover with sauce mixture then bake at 350 degrees for 30 minutes.
Serve with rice, fresh pineapple and sweet peppers.
Thursday, April 14, 2011
Spinach Bowtie Pasta Salad with Poppyseed Dressing
Pasta spinach Bowtie salad with Grilled Chicken
Lindsay Moore
16 oz bowtie pasta
1 bag baby spinach
1 red pepper, sliced
chopped red onion to taste
1 large can mandarin organges, drained
seasoned chicken breast, cubed
sugared pecans, to taste
Combine above ingredients with poppyseed dressing:
1 c olive oil
1/2 c sugar
1 c red wine vinegar
1 1/2 T minced onion
1 t salt
1/2 t dried taragon
1 t prepared mustard
1 T poppyseeds
Blend all ingredients in blender for two minutes.
Lindsay Moore
16 oz bowtie pasta
1 bag baby spinach
1 red pepper, sliced
chopped red onion to taste
1 large can mandarin organges, drained
seasoned chicken breast, cubed
sugared pecans, to taste
Combine above ingredients with poppyseed dressing:
1 c olive oil
1/2 c sugar
1 c red wine vinegar
1 1/2 T minced onion
1 t salt
1/2 t dried taragon
1 t prepared mustard
1 T poppyseeds
Blend all ingredients in blender for two minutes.
Tuesday, February 1, 2011
Chicken Tortilla Soup-Pioneer Woman
Recipe: Chicken Tortilla Soup
Prep Time: 10 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 8
Ingredients
■2 whole Boneless, Skinless Chicken Breasts
■1 Tablespoon Olive Oil
■1-½ teaspoon Cumin
■1 teaspoon Chili Powder
■½ teaspoons Garlic Powder
■½ teaspoons Salt
■1 Tablespoon Olive Oil
■1 cup Diced Onion
■¼ cups Diced Green Bell Pepper
■¼ cups Red Bell Pepper
■3 cloves Garlic, Minced
■1 can Rotel Tomatoes And Green Chilies
■32 ounces, fluid Low Sodium Chicken Stock
■3 Tablespoons Tomato Paste
■4 cups Hot Water
■2 cans Black Beans, Drained
■3 Tablespoons Cornmeal Or Masa
■5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
■Garnishes:
■Sour Cream
■Diced Avocado
■Diced Red Onion
■Salsa Or Pico De Gallo
■Grated Monterey Jack Cheese
■Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Prep Time: 10 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 8
Ingredients
■2 whole Boneless, Skinless Chicken Breasts
■1 Tablespoon Olive Oil
■1-½ teaspoon Cumin
■1 teaspoon Chili Powder
■½ teaspoons Garlic Powder
■½ teaspoons Salt
■1 Tablespoon Olive Oil
■1 cup Diced Onion
■¼ cups Diced Green Bell Pepper
■¼ cups Red Bell Pepper
■3 cloves Garlic, Minced
■1 can Rotel Tomatoes And Green Chilies
■32 ounces, fluid Low Sodium Chicken Stock
■3 Tablespoons Tomato Paste
■4 cups Hot Water
■2 cans Black Beans, Drained
■3 Tablespoons Cornmeal Or Masa
■5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
■Garnishes:
■Sour Cream
■Diced Avocado
■Diced Red Onion
■Salsa Or Pico De Gallo
■Grated Monterey Jack Cheese
■Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Bow tie lasagna
Bow-tie ‘Lasagna’
From Pioneer Woman Cooks
Ingredients
•1 pound Ground Beef
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream
Preparation Instructions
IFry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
From Pioneer Woman Cooks
Ingredients
•1 pound Ground Beef
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream
Preparation Instructions
IFry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Kinkerdaggers Chicken
Kinderdaggers Chicken
This is a recipe from a rest. in Spokane thanks to Lindsay Moores mom Jo Humble who is a wonderful cook!
4 Chicken Breast (each cut in half and pounded flat)
Dip each chicken into the following...
5t dijon mustard
1 cube butter, melted
1 clove garlic, pressed
Then dip into
1 cup Panko crumbs-Jap bread crumbs the best!!!
5T parmesean
2T fresh parsley
Place on a greased cookie sheet at 350 for 15-20 min
Dipping sauce 1 part dijon to 2 parts mayo
This is a recipe from a rest. in Spokane thanks to Lindsay Moores mom Jo Humble who is a wonderful cook!
4 Chicken Breast (each cut in half and pounded flat)
Dip each chicken into the following...
5t dijon mustard
1 cube butter, melted
1 clove garlic, pressed
Then dip into
1 cup Panko crumbs-Jap bread crumbs the best!!!
5T parmesean
2T fresh parsley
Place on a greased cookie sheet at 350 for 15-20 min
Dipping sauce 1 part dijon to 2 parts mayo
Monday, January 3, 2011
Lion House Rolls - Crescent Shape
2T yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter softened
2 t salt
2/3 cup powdered milk
1 egg
5-6 cups flour
Mix yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups flour. Add this to yeast mixture. Beat together till smooth. Gradually add remaining flour until soft dough is formed. Knead in mixer. Put in greased bowl. Cover and let rise till it doubles (2-3 hours). Punch down bubble. Divide dough into thirds. Roll out a third at a time into a circle. Cut into pizza slices. Starting at wide end, roll out into cresant rolls. Brush tops with melted butter and let rise another 1-2 hours on baking sheet. Bake for 15 min at 400 degrees. Enjoy!!
* Same recipe as Mels Lion House Rolls but less salt and rolled into a crescent shape not beehive.
2 cups warm water
1/3 cup sugar
1/3 cup butter softened
2 t salt
2/3 cup powdered milk
1 egg
5-6 cups flour
Mix yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups flour. Add this to yeast mixture. Beat together till smooth. Gradually add remaining flour until soft dough is formed. Knead in mixer. Put in greased bowl. Cover and let rise till it doubles (2-3 hours). Punch down bubble. Divide dough into thirds. Roll out a third at a time into a circle. Cut into pizza slices. Starting at wide end, roll out into cresant rolls. Brush tops with melted butter and let rise another 1-2 hours on baking sheet. Bake for 15 min at 400 degrees. Enjoy!!
* Same recipe as Mels Lion House Rolls but less salt and rolled into a crescent shape not beehive.
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