By Momma Ward
Ingredients
1 stick butter
2 Cups Heavy cream
1/8 teaspoon garlic powder
¼ Cup parmesan cheese
Salt and Pepper to taste
Directions
Melt butter; add cream, garlic and pepper
Simmer 10-15 minutes till it thickens. Add the cheese toward the end this makes it thicken right up. Gets to thick add more cream.
Mix in the fettuccine noodles-
Add chicken if wanted
Thursday, January 29, 2015
Ginger Salmon
From Marnie Stallings
She brought me dinner after I had Emily and it was the best Salmon I have ever had!!
1/3 C brown Sugar
2 T butter
2 T honey
3 T mustard
2 T soy sauce (not light)
2 T olive oil
2-3 tsp ginger (fresh) or 1/8 tsp dry
Mix all ingredients except ginger in saucepan until dissolved. Remove from heat and add ginger.
Pour over Salmon, Bake on 375 for 20 min covered.
*I always double the sauce and serve with white rice and broccoli!
She brought me dinner after I had Emily and it was the best Salmon I have ever had!!
1/3 C brown Sugar
2 T butter
2 T honey
3 T mustard
2 T soy sauce (not light)
2 T olive oil
2-3 tsp ginger (fresh) or 1/8 tsp dry
Mix all ingredients except ginger in saucepan until dissolved. Remove from heat and add ginger.
Pour over Salmon, Bake on 375 for 20 min covered.
*I always double the sauce and serve with white rice and broccoli!
Cafe Rio Creamy Dressing
Ingredients
1 buttermilk ranch dressing packet (made as per recipe with 2 cups buttermilk and 2 cups mayonnaise)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (use the seeds too if you like it spicy. The seeds were not used with this particular salad)
Directions
Use a food processor or blender to blend all the ingredients.
1 buttermilk ranch dressing packet (made as per recipe with 2 cups buttermilk and 2 cups mayonnaise)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (use the seeds too if you like it spicy. The seeds were not used with this particular salad)
Directions
Use a food processor or blender to blend all the ingredients.
Cafe Rio Rice
Ingredients
3 cups water
¾ teaspoon salt
4 teaspoon chicken bouillon
1 tablespoon butter
4 teaspoon garlic – minced
½ onion
½ bunch cilantro
1 ½ cups rice (not minute rice)
1 can green chilies
Directions
Blend cilantro, green chilies, and onion together in food processor or blender. Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on medium low for 25-30 minutes. Watch carefully as this can burn easily.
3 cups water
¾ teaspoon salt
4 teaspoon chicken bouillon
1 tablespoon butter
4 teaspoon garlic – minced
½ onion
½ bunch cilantro
1 ½ cups rice (not minute rice)
1 can green chilies
Directions
Blend cilantro, green chilies, and onion together in food processor or blender. Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on medium low for 25-30 minutes. Watch carefully as this can burn easily.
Whole Wheat Waffles
Hicks Family Recipe
Sift together:
1 1/2 C whole wheat flour
1 1/2 Tbs baking powder
3/4 tsp salt
1 T sugar
Put in mixer and add liquids:
3 egg yolks
2 Cups milk
1/4 cup plus 2 Tbsp oil
Beat for 2 min. Beat 3 egg white to soft peaks and fold into batter. Bake in pre heated greased waffle iron
Recipe: Linda Hicks from "Wheat for Man"
Sift together:
1 1/2 C whole wheat flour
1 1/2 Tbs baking powder
3/4 tsp salt
1 T sugar
Put in mixer and add liquids:
3 egg yolks
2 Cups milk
1/4 cup plus 2 Tbsp oil
Beat for 2 min. Beat 3 egg white to soft peaks and fold into batter. Bake in pre heated greased waffle iron
Recipe: Linda Hicks from "Wheat for Man"
Zucchini-Oat Chocolate Chip Cookies
Ingredients:
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1-1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi sweet chocolate chips
Preheat oven to 350 degrees. In a mixing bowl whack together flour, cinnamon, baking soda and salt for 20 seconds and set aside.
In a bowl of an elevtic stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips.
Shape dough into balls 2 Tbsp each. Bake for 11-14 mins. Cool on sheets for 2 mins then transfer to a wire rack to cool completley.
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1-1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi sweet chocolate chips
Preheat oven to 350 degrees. In a mixing bowl whack together flour, cinnamon, baking soda and salt for 20 seconds and set aside.
In a bowl of an elevtic stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips.
Shape dough into balls 2 Tbsp each. Bake for 11-14 mins. Cool on sheets for 2 mins then transfer to a wire rack to cool completley.
Chocolate Cupcakes- Martha Stewart One Bowl
3 cups sugar
3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder, plus more for pans
1 Tbsp baking soda
1 1/2 tsp salt
1 1/2 cups buttermilk, room temperature
3/4 cup vegetable oil
3 large eggs
1 1/2 tsp pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, veg oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
2. Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20-25 min. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.
3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder, plus more for pans
1 Tbsp baking soda
1 1/2 tsp salt
1 1/2 cups buttermilk, room temperature
3/4 cup vegetable oil
3 large eggs
1 1/2 tsp pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, veg oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
2. Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20-25 min. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.
No Egg Ice Cream
Makes 5 cups
1 cup whole milk
3/4 c granulated sugar
pinch of salt
2 cups heavy cream
1 Tbsp vanilla
Cover and refrigerate overnight.
1 cup whole milk
3/4 c granulated sugar
pinch of salt
2 cups heavy cream
1 Tbsp vanilla
Cover and refrigerate overnight.
Copy Cat Cafe Rio Shredded Chicken
Adrienne's Favorite!
Ingredients
2 pounds (4 breasts) Chicken boneless and skinless
1/2 cup zesty Italian Dressing
1/2 T minced garlic
1/2 T chili powder
1/2 T ground cumin
1 (1oz) packet ranch dressing mix (mix with 1/2 cup water)
Place all you ingredients except for the chicken into your crockpot. Stir.
Add your chicken.
Cook on high for 5-6hrs or low for 7-8hrs. Once done remove chicken and shred with fork.
Replace the shredded chicken back in the crockpot and mix well with the left over juice.
Serve on salads, burritos, tacos, and burrito bowls.
Ingredients
2 pounds (4 breasts) Chicken boneless and skinless
1/2 cup zesty Italian Dressing
1/2 T minced garlic
1/2 T chili powder
1/2 T ground cumin
1 (1oz) packet ranch dressing mix (mix with 1/2 cup water)
Place all you ingredients except for the chicken into your crockpot. Stir.
Add your chicken.
Cook on high for 5-6hrs or low for 7-8hrs. Once done remove chicken and shred with fork.
Replace the shredded chicken back in the crockpot and mix well with the left over juice.
Serve on salads, burritos, tacos, and burrito bowls.
Friday, October 24, 2014
Royal Icing- Grandma Karma
3 egg whites
1 pound powdered sugar
1/2 tsp cream of tartar
Blend on low until mixed. Then turn up speed and let it beat for 10-12 min until high formed peaks form. Place damp cloth over icing to keep from drying out.
Yields 3 cups royal icing.
1 pound powdered sugar
1/2 tsp cream of tartar
Blend on low until mixed. Then turn up speed and let it beat for 10-12 min until high formed peaks form. Place damp cloth over icing to keep from drying out.
Yields 3 cups royal icing.
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