Friday, July 30, 2010
We have been getting together with my Baylor girlfriends since we all graduated from Baylor in 1985. Sometimes we have just girl trips and about 10 or so of us usually attend. 5 families of which none of the husbands went to Baylor-have been getting together at various places in TEXAS for the past 15 years. This year the 5 families gathered near Marble Falls, TX at the coolest house(s) ever. We just love it. This was our 2nd time to stay at MORIAH. This place is a Martha Stewart goes pioneer... so fun and decorated just amazing. Please google Moriah - Marble Falls to see this amazing place. Three other families joined us this year - we are so blessed to have the chance to spend time together.
Thursday, July 29, 2010
1 sliced onion
2 Tbsp chopped chipotle in Adobo sauce or 2 fresh jalepenos
2-3 lb boned pork butt or shoulder
4 cloves garlic-slivered
Spray slow cooker with Pam. Place onion, chipotle peppers and ¼ cup water in slow cooker. Stir to combine. Using knife, make incisions in pork, insert garlic. Salt and pepper pork and brown in skillet on med high heat. Add to slow cooker and cook for 6 hours or til tender.
Shred pork with two forks, return to slow cooker and stir to combine with other ingredients. Serve on tortillas with cilantro, avocado, green olives or any other desired toppings. I loved these with white corn tortillas but you will have to double up and use two as they are much thinner! Enjoy!
1 large can of white meat chicken, drained (or any diced white meat chicken)
8 oz cream cheese, softened
1 Tbsp. softened butter
1 Tbsp. milk
Salt and pepper to taste
2 cans crescent rolls
Soften cream cheese and butter. Add chicken and rest of ingredients. Make a rectangle out of 2 crescent rolls, pinching the seam together. Put a large spoonful of chicken mixture into middle of rectangle. Pull up all four corners pinching seams to form a pocket. Bake at 375 til golden brown – won’t take very long. Serve warm with salad or veggie!
Wednesday, July 28, 2010
Chocolate Frangelico Bundt Cake
1 box Duncan Hines yellow cake mix
1 small box chocolate instant pudding
1 cup oil
¾ cup sugar
¾ cup water
¾ cup Frangelico liqueur
Preheat oven to 350°. Grease and flour a Bundt pan. Mix all ingredients and pour into prepared pan. Bake for 50 minutes. Let cool and then drizzle with cream cheese icing. Top with milk chocolate and white chocolate curls.
Cream Cheese Icing
2 tablespoons butter
3-oz. cream cheese
1 teaspoon sour cream
3 tablespoons milk
⅓ cup powdered sugar, sifted
Tuesday, July 27, 2010
This version is from my mom who is a great cook. My dad and my husband request this often for Father's Day or any special occasion!
Banana Pudding (mom's version)
4 heaping Tbsp flour (2)
2 1/4 cup sugar (1)
7 eggs, separated (3)
4 cups milk (2)
2 tsp. vanilla (1)
2/3 stick butter (1/3)
Box of Nilla Wafers
7 Bananas (3-4)
1 tsp cream of tartar
1/2 cup sugar (1/4)
2 tsp. vanilla (1)
Separate eggs. Beat egg yolks with a little of your milk. Reserve egg whites for meringue. Put flour and sugar in a saucepan. Slowly pour rest of milk into flour/sugar stirring to avoid lumps. Pour egg mixture through a strainer into flour/sugar/milk mixture. Heat on med/med high heat stirring constantly. Mixture will begin to thicken after about 15 minutes. Add vanilla and butter. When butter is melted and a desired thickness for pudding has been reached,take off heat. If gets too thick - can always add a little milk. (This is the same mixture my mom makes for her chocolate pies and her coconut pies with a little adjustment)
Line a 11 x 13 glass dish on bottom and sides with Nilla Wafers. Add a layer of sliced bananas and a layer of cooked pudding. Repeat then add Meringue.
Whites are at room temperature by now. Beat with mixer and add 1 tsp Cream of Tartar. Beat at high speed until whites form a stiff peak. Add sugar and vanilla and beat to get a little stiffer peak. Spread over pudding and seal edge. Bake at 350 just for about 5 minutes to brown meringue.
Serve warm or chill and serve cold. My hubby loves it cold - so do my girls!
*Numbers in parentheses are for a square pan. The rest is for a glass 11 x13.
**Chocolate pie - add 2 or (1 for one pie) heaping Tbsp cocoa with the flour mixture
**Coconut pie - when desired thickness of pudding is reached, add 1 1/2 cans ( 3/4 can for one pie) of coconut and sprinkle some of the coconut on top before browning meringue
Banana Pudding (Stacy's version)
1 small box of instant banana pudding
1 small box of instant cheesecake pudding
milk (according to pudding directions)
1 can condensed milk
1 small Cool Whip
1 box Nilla Wafers
Mix pudding according to directions. Add condensed milk and Cool whip to pudding mixture. Line bottom and sides of a glass 11 x 13 with vanilla wafers then a layer of sliced bananas on bottom then layer of pudding. Repeat. Top with crushed vanilla wafers. Chill!
Monday, July 26, 2010
Paprika Mushroom Chicken
4 – 6 boneless, skinless chicken breasts
½ pint whipping cream
1 can cream of mushroom soup
salt, pepper, paprika
Spray a 9 x 13 with PAM. Place chicken in dish. Salt, pepper and paprika each side - Use paprika liberally. Mix cream and soup and pour over the chicken.
Bake uncovered at 350 degrees for one hour and 15 minutes.
I serve this over white rice. I actually double the sauce as my family wants more of the "gravy" for their rice. Our favorite rice is Texmati white rice!!
I was with my Baylor friends this past weekend. We have been getting together with this group for like 15 years. Darby is a sorority sister and good friend. She made this for us many times when we first started getting together. We all cooked a ton back then but we have wised up and cook a little now and also enjoy eating out! :) I promise you will love this recipe - it will become a staple!
4 – 6 trimmed brisket
3 Tbsp. liquid smoke
3 tsp. garlic salt
2 tsp. onion salt
2 tsp. celery salt
3 Tbsp. Worcestershire sauce
Make a paste with the liquid smoke and the 3 salts and paint the brisket with the paste and wrap tightly in heavy duty foil, place in a pan to catch any marinade that may escape and marinate in the refrigerator overnight. Before cooking, pepper and baste the brisket with Worcestershire sauce. Rewrap in new foil. Place in a shallow pan and bake at 225 for 6 hours. Remove brisket from juice and save the juice. Chill the brisket before slicing to make it easier to slice. Use an electric knife and slice thin slices and slice against the grain. Place the meat in a pan and top with the reserved juice. Heat in oven until warm.
*I know this recipe has several steps but don’t let that stop you. It is so yummy and worth the effort.
**This is one of my very favorite recipes. It is a classic that everyone loves. Serve with garlic mashed potatoes and a yummy salad. The meat is great leftover either just eaten cold or on a sandwich with a horseradish spread.
Thursday, July 22, 2010
This is one of the recipes that I feel isn't exact. Some like it creamier, some like it saltier - make it according to taste and enjoy tasting it til you get it perfect!
1 lb shredded mild cheddar cheese
1 lb shredded sharp cheddar cheese
1 lb shredded American cheese
1 large jar chopped pimento ( or two small - I like to drain)
sweet pickle relish to taste (add slowly)
salt/pepper to taste
1 small jar Miracle Whip (start with 1 cup)
enough light mayo to reach desired consistency (add slowly so not to "Mayonnaisy"
Mix together and refrigerate. Enjoy on favorite crackers,bread or wrap!
Saturday, July 17, 2010
Wednesday, July 14, 2010
2 cans Mexi corn - drain one
8 oz softened cream cheese
1 cup mayonnaise
10 oz shredded cheddar cheese
1 small can chopped green chiles
1 small bunch of green onions - chopped
Mix together and chill for several hours. Serve with Frito's Scoops!