Wednesday, June 24, 2009
2 cups Bisquick
2/3 cup milk
1/2 cup cheddar cheese
6 hot dogs
(These directions are adapted from the Bisquick box for making cheese biscuits.)
Mix the Bisquick, milk, and cheese for about 10 strokes until the ingredients are all blended together, then knead on the countertop dusted with more Bisquick until the dough is a good consistency, just don't over knead or the dough will become tough. Roll it out to be about 1/2 inch thick and as square as possible. Cut the dough in six strips (mine were about 1 1/2 inches wide). Roll the strips around the hot dog and place on a greased baking sheet (I baked mine on a Silpat). Bake at 450 degrees for 10-12 minutes.
Saturday, June 20, 2009
Moist Banana Bread
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup butter
- 1/2 teaspoon lemon juice
- 3 medium bananas (mashed)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup sugar
Mix meat loaf ingredients together:
- 2 lbs ground beef
- 1/2 oat meal
- 1 egg
- 1 medium onion, chopped
- 2 Tablespoon powdered parmesean cheese
- Salt and pepper to taste
- Good squirt ketchup
- Package of spinach
- 1 to 2 apples cut in bite sized pieces
- Fresh oranges slices or can of mandarin oranges
- Caramelized slivered almonds
- Handful of dry craisins
- Zest of 1 to 2 lemons (about 2 Tablespoons)
- 2 Tablespoons fresh lemon juice
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 teaspoon mustard seed
Cook and stir half cup sugar and 6 oz package of slivered almonds in medium to medium high heat until sugar dissolves and coats almonds, stirring constantly. Spread onto waxed paper or Silpat sheet until cool.
Thursday, June 18, 2009
Cap'n Crunch Chicken
- 3 cups Cap'n Crunch cereal
- 1 cup Cornflakes cereal
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 1/2 cup milk
- 4 boneless, skinless chicken breasts cut into bite-sized pieces (partially frozen chicken is easier to cut up)
Tangy Mustard Sauce
2 Tablespoons Grey Poupon Dijon mustard
3 Tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon creamy style horseradish sauce (or more if you like it hot)
1 teaspoon honey
Combine all the ingredients in a small bowl. Chill until ready to serve. If you are a "saucy" person, double or triple the recipe - it's that good! You can also serve it on grilled chicken or atop a green salad.
Wednesday, June 17, 2009
Pasta with Sausage and Peppers
COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.
DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.
TOP with Parmesan.
**My notes. I didn't have any diced tomatoes, so I used 2 cans of tomato sauce and just let the spice from the sausage flavor the dish. I went to the store this week and got some diced tomatoes so when I make it again at the end of the week, I can see how it tastes with the other kinds of tomatoes. My husband really liked the sauciness of the tomato sauce though, so I might try adding a small can of that in addition to the diced tomatoes just to give it a little more sass. And for the sausage, I got the sausage that looks like Bratwurst, then cooked it whole about half way before cutting it up into slices, then continued along with the rest of the directions.
I'd love to hear what your family thinks when you make this for them!
Thursday, June 4, 2009
I found this tasty little gem a few weeks ago and I made it on Memorial Day and was BLOWN AWAY by how delicious it was! The recipe makes a huge batch (12 eggs?!?) so I made a half batch and it still made quite a bit, but the leftovers were still fabulous. I just halved the recipe and baked it in an 8 x 8 pan. I just got a loaf of cinnamon bread from Walmart, and and the loaf must have been smaller because it nearly filled the pan. I assembled everything the night before to let the bread soak, then cooked it in the morning and it worked great! This would be a fun recipe for Christmas morning or a fancy brunch!
French Toast Souffle
8 oz cream cheese softened
1 cube butter
1 cup maple syrup
Microwave above for 30 seconds and beat until smooth
1 1oaf of cinnamon bread (from your local bakery)
Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.
2 cups half/half, milk, or cream (or any combination of those to equal 2 cups)
1 tsp vanilla (more if you like)
Beat until frothy, pour over cinnamon bread in pan.
Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. Serve hot.
Can be assembled the night before, then cooked in the morning.