pesto

Ingredients:
2-3 cups fresh basil leaves
3 tbs. pine nuts, toasted
1/2 cup Parmesan cheese
1/2 Romano cheese, grated
2/3 c. olive oil
2 cloves garlic
half tsp salt (optional, but the cheese already has a lot of salt, so taste before adding)
dash of pepper

Directions:
Wash and drain basil. Remove stems
(Optional : toast the pine nuts in skillet)
Put all ingredients in a food processor and blend until smooth.
Freeze or refrigerate until ready to use.

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from Brit’s & Grandma Betty’s kitchens

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cheese-stuffed chicken

I haven’t tried this yet, but Ally was RAVING about it.  The recipe below calls for chicken breast halves with bone, which I do not (ever) use.  When I make it, I think I’ll probably pound the chicken to 1/4″ or so, and wrap the cheese mixture in the chicken (similar to courdon bleu ).  Also, Ally prefers not to use peanuts, and uses goat cheese instead of feta.

Ingredients:

4 medium chicken breast halves, with bone

3/4 cup shredded mozzarella

1/2 cup feta cheese

1/4 cup chopped peanuts

2 slices bacon, crisp cooked & crumbled

salt & pepper

paprika

ranch dressing

Instructions:

*Preheat oven to 350 F.  Skin chicken, if desired.  Using sharp knife, make a pocket in each breast by cutting horizontally form side to side, leaving edges intact.  In a bowl combine mozzarella cheese, feta cheese, peanuts, and bacon.  Spoon filling into pockets, packing lightly (pockets will be full).  Place chicken, bone side down, in a 3-quart rectangular baking dish.  Lightly sprinkly chicken breasts will salt, pepper, and paprika.  Bake, uncovered, for 50 to 55 minutes or until an instant read thermometer insterted in the chicken registers 170.  Drizzle salad dressing over chicken before serving.

If you use boneless, skinless, chicken breasts, you shouldn’t need to cook it for more than 30 minutes.

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from Ally’s Kitchen

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raspberry dressing

This is fabulous on a spinach salad!

1/4 to 1/2 cup oil

1/4 cup olive oil

1/4 cup raspberry vinegar

2 Tbsp frozen cranberry juice concentrate

salt & pepper to taste

*Place in jar with lid; Shake.

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rocky road

Combine:

1 cup crunchy peanut butter
1 cup milk chocolate chips
1 cup butterscotch chips

*melt in the microwave until just mixed - do not overcook

*stir in 4 cups mini-marshmallows

*pour into 9X9 pan and cool in fridge.  Cut into bite-size chunks. 

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from Jenny’s kitchen

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little wiener sauce

1/2 cup ketchup

1/2 cup wine vinegar

1/2 cup brown sugar

1 Tbsp soy sauce.

1/2 tsp ginger

*Simmer.  Pul little wieners in sauce 24 hours before serving.  Heat before serving.  Enough sauce for 2 lbs of wieners.

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honey bbq sauce

For all of your dipping desires…

1 1/4 cup ketchup

1/3 cup white vinegar

1/4 cup molasses

1/4 cup honey

1 tsp liquid smoke flavoring

1/2 tsp salt

1/4 tsp onion powder

1/4 tsp chili powder

*Combine, boil, & simmer for 20 minutes.

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cheater chow mein

For the lazy person who lives in us all…

1 pkg Top Ramen

2 Tbsp oil

1/2 cup boneless meat

1/2 cup dry onions

1 cup bean sprouts

1/2 cup celery

1 cup water

1/2 cup bamboo shoots

1/2 cup water chestnuts

1 Tbsp cornstarch, dissolved in 1 Tbsp water

chopped green onion

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*Bring 2 cups water to a boil, add noodles for 3 minutes.  Drain, set aside.  Heat oil in skillet and stir-fry meat for about 4 minutes.  Add all veggies and seasonings.  Add 1 cup water, bring to a boil.  For thickening, add cornstarch and water until thick.  Mix in noodles, add green onions.

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pie crust

My mother claims this is a “no fail” pie crust… I prefer to just buy the frozen ones, but whatever, you be the judge!

(Makes 3 single crusts)

cut in:  3 cups flour, 1 1/4 cup shortening, pinch salt

mix in:  1 beaten egg, 5 Tbsp water, 1 Tbsp vinegar

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from Grandma’s kitchen

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prime rib (stanley & seafort’s)

Twenty-eight day aged prime ribs are slowly roasted under a mountain of rock salt, resulting in a remarkably juicy and tender roast beef.  Served with freshly grated horseradish and house made au jus.

beef prime rib

lawrey’s seasoning salt

coarse ground pepper

rock salt

*

Cover bottom of roasting pan with food-grade rock salt.  Place prime rib, bone side, on salt.  Season rib with 1 Tbsp seasoning salt and 1 tsp pepper for each 4 lbs of roast.  Cover rib completely with rock salt and place in 210-degree oven for 9-10 hours.  Roast until internal temperature measures 125-degrees.  Remove from oven and let rest for 30 minutes to set the juices and make the roast easier to carve.  When ready to serve, remove all salt from rib and carve.

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from Stanley & Seafort’s kitchen

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toffee-top cheesecake bars

(photo courtesy of Eagle Brand)

	1 1/4 cups all-purpose flour
	1 cup confectioners’ sugar
	1/2 cup unsweetened cocoa
	1/4 teaspoon baking soda
	3/4 cup (1 1/2 sticks) butter or margarine, softened
	1 (8-ounce) package cream cheese, softened
	1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
	2 eggs
	1 teaspoon vanilla extract
	1 (10-ounce) package English Toffee Bits, divided

 

*	Heat oven to 350°F. In medium bowl, combine flour, confectioners’ sugar, cocoa and baking soda; cut in butter until mixture is crumbly. Press into bottom of ungreased 13×9-inch baking pan. Bake 15 minutes.
*	In large bowl, beat cream cheese until fluffy. Add EAGLE BRAND®, eggs and vanilla; beat until smooth. Stir in 1 cup English Toffee Bits. Pour mixture over hot crust.
*	Bake 25 minutes or until set and edges just begin to brown.
*	Remove from oven. Cool 15 minutes. Sprinkle remaining 3/4 cup English Toffee Bits evenly over top. Cool completely. Refrigerate several hours or until cold. Store leftovers covered in refrigerator.

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from Eagle Brand’s kitchen

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