1 Peach
1/4 tsp of oil
1 oz of cream cheese
1 Tsp of brown Sugar
2 Gingersnaps
Take the peach and cut in half. Remove the pit. Brush the oil over the cut side of the peach and place peach on a hot griddle, cut side down. Grill for 4 minutes.
While the peach is cooking, mix together the cream cheese and brown sugar.
Flip the peach over and fill the pit hole with the cream cheese mixture. Grill or fry for four more minutes.
Remove from the grill or pan and place on a plate. Crumble gingersnaps over the top and serve.
Wednesday, September 15, 2010
Thursday, April 22, 2010
Mock Peach cobbler
½ tsp. Flour
1 Tbsp. Brown Sugar
1/8 tsp. Cinnamon
1 Tbsp. Butter, melted
4 slices of peaches
1 sm. square of puff pastry, baked
Whipped cream
Combine flour, sugar and cinnamon until blended. Add butter and stir. Add peaches and stir.
Microwave for 15 seconds and stir. Return to microwave for an additional 15 seconds.
Place puff pastry on top and some whipped cream.
1 Tbsp. Brown Sugar
1/8 tsp. Cinnamon
1 Tbsp. Butter, melted
4 slices of peaches
1 sm. square of puff pastry, baked
Whipped cream
Combine flour, sugar and cinnamon until blended. Add butter and stir. Add peaches and stir.
Microwave for 15 seconds and stir. Return to microwave for an additional 15 seconds.
Place puff pastry on top and some whipped cream.
Thursday, April 15, 2010
Simple Ambrosia
1 strawberry
1/4 banana
1 orange section
1/8 of an apple
2 Tablespoons whipped cream
Chop up the fruit and put it in a bowl. Top with whipped cream and stir.
1/4 banana
1 orange section
1/8 of an apple
2 Tablespoons whipped cream
Chop up the fruit and put it in a bowl. Top with whipped cream and stir.
Thursday, April 8, 2010
Oreo Cookie Cake
2 Oreo cookies crushed
1 heaping Tablespoon of whipped cream
1 oz of cream cheese
2 tsp, of confectioners sugar
1 Tablespoon of pudding mix
Water as needed.
Crush on oreo cookie in a plastic bag. Dump cookie crumbs in a cup.
Combine whipped cream, sugar and cream cheese until smooth. Pour over crumbs
Combine Pudding mix with water until smooth. Pour over cream cheese.
Crush on oreo cookie in a plastic bag. Dump cookie crumbs in a cup.
1 heaping Tablespoon of whipped cream
1 oz of cream cheese
2 tsp, of confectioners sugar
1 Tablespoon of pudding mix
Water as needed.
Crush on oreo cookie in a plastic bag. Dump cookie crumbs in a cup.
Combine whipped cream, sugar and cream cheese until smooth. Pour over crumbs
Combine Pudding mix with water until smooth. Pour over cream cheese.
Crush on oreo cookie in a plastic bag. Dump cookie crumbs in a cup.
Tuesday, March 2, 2010
New Candy making recipes
Angel Sweets
2 Tbls. Melted semisweet chocolate pieces
1 tsp. of butter
2 tbls. Of confectioners sugar
¼ cup of miniature mashmallows
1 tbls. Of shredded coconut
Stir melted chocolate and butter together. Stir in the rest of the ingredients until well blended. Form into 1” balls.
Candy Cane Bark
2 Tbls. Of milk chocolate
2 Tbls of white chocolate
1 small candy cane, crushed.
On a foil sheet with the edges turned up, pour the milk chocolate. Pour the white chocolate on top. With a knife or toothpick, swirl the two chocolates together. Sprinkle the candy cane on top.
Chocolate covered Oreo Balls
Two Oreo cookies
1 ounce Cream Cheese
Melted Chocolate
Crush Oreo cookies. Combine with Cream Cheese. Dip in chocolate.
Fun fudge
¼ cup of chocolate
3 tablespoons of sweetened condensed milk
1 teaspoon of water
Combine all three ingredients and spoon into individual candy cups.
Raisin Caramels
2 Tbls. Of raisins
2 Tbls. Of caramel, melted
1 Tbls. Of mini chocolate chips
Put raisins and caramel in bowl and stir. Drop on waxed paper. Sprinkle chips over the top.
2 Tbls. Melted semisweet chocolate pieces
1 tsp. of butter
2 tbls. Of confectioners sugar
¼ cup of miniature mashmallows
1 tbls. Of shredded coconut
Stir melted chocolate and butter together. Stir in the rest of the ingredients until well blended. Form into 1” balls.
Candy Cane Bark
2 Tbls. Of milk chocolate
2 Tbls of white chocolate
1 small candy cane, crushed.
On a foil sheet with the edges turned up, pour the milk chocolate. Pour the white chocolate on top. With a knife or toothpick, swirl the two chocolates together. Sprinkle the candy cane on top.
Chocolate covered Oreo Balls
Two Oreo cookies
1 ounce Cream Cheese
Melted Chocolate
Crush Oreo cookies. Combine with Cream Cheese. Dip in chocolate.
Fun fudge
¼ cup of chocolate
3 tablespoons of sweetened condensed milk
1 teaspoon of water
Combine all three ingredients and spoon into individual candy cups.
Raisin Caramels
2 Tbls. Of raisins
2 Tbls. Of caramel, melted
1 Tbls. Of mini chocolate chips
Put raisins and caramel in bowl and stir. Drop on waxed paper. Sprinkle chips over the top.
Chicken Soup Recipes
Chicken Noodle soup
1 c of chicken broth
1/3 c leftover chicken
1 Tbl. Of onions
1 Tbls of celery
1 small carrot
Parsley leaves
¼ c of noodles.
Seasoning as desired.
Combine all ingredients in the pan and let simmer. Just before serving, add the noodles.
Egg Drop Soup
1 c of chicken broth
1/3 c leftover chicken
1/8 teaspoon of ginger
1 Tsp. Soy sauce
1/2 Tbls Of cornstarch
1 Egg
Bring stock to a boil. Add soy sauce and ginger to the broth. Combine cornstarch and 1 tbls of water together and whisk it into the broth to thicken.
Beat egg. Using the whisk to stir the broth in one direction, slowly pour the egg into the broth. Let sit until the eggs are cooked.
Chicken and Rice
1 c of chicken broth
1/3 c leftover chicken
1 Tbl. Of onions
1 Tbls of celery
1 small carrot
Parsley leaves
¼ c of noodles.
Seasoning as desired.
Combine all ingredients in the pan and let simmer. Just before serving, add the Rice.
Velvet corn soup (Cantoneese)
1 c of chicken broth
1/3 c leftover chicken
1 egg white
Cream style corn
Green onion
Dash of salt
1 tbls. Of cornstarch or flour
3 snow peas
One scallion, chopped
Combine chicken and egg whites together and set aside. Put the broth on to boil. When boiling, stir in corn and salt. Return to boiling. Combine cornstarch with a tbls of water. Whisk into broth until the broth thickens. Reduce heat and stir in Chicken and egg whites. Garnish with onions and peas.
Straciatella
1 c of chicken broth
1/3 c leftover chicken
1 egg
1 tbls. Of parmasean cheese
Basil to taste
Parsley to taste
Dash of nutmeg
Salt and pepper
Get your stock on to boil. Combine egg, cheese, herbs and seasoning together. Using your whisk, get the stock moving in a circular direction. Pour egg mixture into the stock. Let cook without touching for one minute and then breakup the egg strands with a fork.
Cream of Chicken
1 c of chicken broth
1/3 c leftover chicken
1 Tsp. Of butter
1 Tbls. Of onions
1 Tbls. Of flour
1 tsp. Of thyme
½ c. of milk
Get the broth on to boil. In a second pan, melt the butter and sauté the onions. Stir in the flour. Slowly whisk the some of the broth into the flour mixture until creamy. Then whisk the roux back into the broth. Bring to almost a boil. Add the chicken and milk to the broth and simmer. Season with salt and pepper.
South of The Border Chicken Soup
1 c of chicken broth
1/3 c leftover chicken
1 tablespoons vegetable oil
1 (6 inch) corn tortillas, cut into 1/2 inch strips
1 Tbls chopped onion
1 clove garlic, minced
1 tbls all-purpose flour
1 teaspoon chili powder or hot sauce
Cilantro to taste
For Tortillas, Combine ¼ cup of water with a ¼ c of Corn Masa. Roll until thin. Slice into small sections.
Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
Place onion into stock pot, over medium heat, and cook until soft.
Add garlic, stir in flour and gradually stir in chicken broth.
Add cooked chicken, and chili powder and cook until thickened.
Sprinkle with tortilla strips before serving.
Spicy Chicken Soup
1 c of chicken broth
1/3 c leftover chicken
1 tspn. olive oil
1 cup chopped onion
1 cloves garlic, pressed
½ c. diced tomatoes
¼ of green chile peppers
Heat olive oil in a large saucepan over medium heat. Saute onion, green pepper and garlic until tender. Stir in chicken broth, chicken pieces and the diced tomatoes and chilies. Simmer covered for at least 10 minutes. Serve hot.
Chicken and Dumplings
1 c of chicken broth
1/3 c leftover chicken
2 cups all-purpose flour
1/4 teaspoon baking powder
1 egg
Bring broth to boiling
To make dumplings, sift flour and baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
1 c of chicken broth
1/3 c leftover chicken
1 Tbl. Of onions
1 Tbls of celery
1 small carrot
Parsley leaves
¼ c of noodles.
Seasoning as desired.
Combine all ingredients in the pan and let simmer. Just before serving, add the noodles.
Egg Drop Soup
1 c of chicken broth
1/3 c leftover chicken
1/8 teaspoon of ginger
1 Tsp. Soy sauce
1/2 Tbls Of cornstarch
1 Egg
Bring stock to a boil. Add soy sauce and ginger to the broth. Combine cornstarch and 1 tbls of water together and whisk it into the broth to thicken.
Beat egg. Using the whisk to stir the broth in one direction, slowly pour the egg into the broth. Let sit until the eggs are cooked.
Chicken and Rice
1 c of chicken broth
1/3 c leftover chicken
1 Tbl. Of onions
1 Tbls of celery
1 small carrot
Parsley leaves
¼ c of noodles.
Seasoning as desired.
Combine all ingredients in the pan and let simmer. Just before serving, add the Rice.
Velvet corn soup (Cantoneese)
1 c of chicken broth
1/3 c leftover chicken
1 egg white
Cream style corn
Green onion
Dash of salt
1 tbls. Of cornstarch or flour
3 snow peas
One scallion, chopped
Combine chicken and egg whites together and set aside. Put the broth on to boil. When boiling, stir in corn and salt. Return to boiling. Combine cornstarch with a tbls of water. Whisk into broth until the broth thickens. Reduce heat and stir in Chicken and egg whites. Garnish with onions and peas.
Straciatella
1 c of chicken broth
1/3 c leftover chicken
1 egg
1 tbls. Of parmasean cheese
Basil to taste
Parsley to taste
Dash of nutmeg
Salt and pepper
Get your stock on to boil. Combine egg, cheese, herbs and seasoning together. Using your whisk, get the stock moving in a circular direction. Pour egg mixture into the stock. Let cook without touching for one minute and then breakup the egg strands with a fork.
Cream of Chicken
1 c of chicken broth
1/3 c leftover chicken
1 Tsp. Of butter
1 Tbls. Of onions
1 Tbls. Of flour
1 tsp. Of thyme
½ c. of milk
Get the broth on to boil. In a second pan, melt the butter and sauté the onions. Stir in the flour. Slowly whisk the some of the broth into the flour mixture until creamy. Then whisk the roux back into the broth. Bring to almost a boil. Add the chicken and milk to the broth and simmer. Season with salt and pepper.
South of The Border Chicken Soup
1 c of chicken broth
1/3 c leftover chicken
1 tablespoons vegetable oil
1 (6 inch) corn tortillas, cut into 1/2 inch strips
1 Tbls chopped onion
1 clove garlic, minced
1 tbls all-purpose flour
1 teaspoon chili powder or hot sauce
Cilantro to taste
For Tortillas, Combine ¼ cup of water with a ¼ c of Corn Masa. Roll until thin. Slice into small sections.
Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
Place onion into stock pot, over medium heat, and cook until soft.
Add garlic, stir in flour and gradually stir in chicken broth.
Add cooked chicken, and chili powder and cook until thickened.
Sprinkle with tortilla strips before serving.
Spicy Chicken Soup
1 c of chicken broth
1/3 c leftover chicken
1 tspn. olive oil
1 cup chopped onion
1 cloves garlic, pressed
½ c. diced tomatoes
¼ of green chile peppers
Heat olive oil in a large saucepan over medium heat. Saute onion, green pepper and garlic until tender. Stir in chicken broth, chicken pieces and the diced tomatoes and chilies. Simmer covered for at least 10 minutes. Serve hot.
Chicken and Dumplings
1 c of chicken broth
1/3 c leftover chicken
2 cups all-purpose flour
1/4 teaspoon baking powder
1 egg
Bring broth to boiling
To make dumplings, sift flour and baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Oatmeal Cookie Recipe
Combine:
¼ c flour mixture, scant
½ Tbls Of oil
1/8 Tsp Of vanilla
½ Tbls of egg
Put flour mixture into a cup. Make a well with your spoon. Pour the rest of the ingredients into the well. Mix together. Divide into two cookies. Drop on a baking sheet and bake at 350 degrees for 10 minutes.
¼ c flour mixture, scant
½ Tbls Of oil
1/8 Tsp Of vanilla
½ Tbls of egg
Put flour mixture into a cup. Make a well with your spoon. Pour the rest of the ingredients into the well. Mix together. Divide into two cookies. Drop on a baking sheet and bake at 350 degrees for 10 minutes.
Chicken Recipes: Breast and Wing
Boneless Buffalo Wings
Prep Time:10 Min Cook Time:20 Min Ready In:50 Min
Ingredients
oil for frying
1/3 cup unbleached all-purpose flour
¼ heaping teaspoons salt
Dash of ground pepper
Dash of cayenne pepper
Dash of garlic powder
Dash of paprika
3 Tablespoons of egg sustitute
6 chicken wings, cut apart, wing ends removed.
1 1/2 Tablespoons hot pepper sauce
Directions
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk the egg in a small bowl. Dip each piece of chicken wing in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 10-15 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Pour hot sauce over the cooked chicken; mix to coat. Serve with blue cheese dressing.
Prep Time:10 Min Cook Time:20 Min Ready In:50 Min
Ingredients
oil for frying
1/3 cup unbleached all-purpose flour
¼ heaping teaspoons salt
Dash of ground pepper
Dash of cayenne pepper
Dash of garlic powder
Dash of paprika
3 Tablespoons of egg sustitute
6 chicken wings, cut apart, wing ends removed.
1 1/2 Tablespoons hot pepper sauce
Directions
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk the egg in a small bowl. Dip each piece of chicken wing in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 10-15 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Pour hot sauce over the cooked chicken; mix to coat. Serve with blue cheese dressing.
Fried Chicken Fingers
2 skinned and boned chicken breast
1/4 c of egg.
1 cup of flour
Dash of pepper
Dash of salt (optional)
2 skinned and boned chicken breast
1/4 c of egg.
1 cup of flour
Dash of pepper
Dash of salt (optional)
Oil for cooking
Cut the chicken into ½ inch strips. Dip the strips of chicken one at a time in the egg and then dredge in the flour. Place in a hot skillet and fry until done approximately 10 minutes.
Chicken Stir fry
Oil for frying
1 skinned and boned chicken breast, cubed
1 Tablespoon onion, chopped
1 clove of garlic, minced
1 can mushrooms, sliced
2 carrot, sliced
1/2 pea pods
½ can of water chestnuts
3 Tablespoon of soy sauce
2 Tablespoon of rice wine
6 drops of chili oil
1 Tablespoon of cornstarch
Prepare the chicken and vegetables. Heat oil in the pan. When Hot, hot add onions, garlic and mushrooms. Cook until tender. Add carrots, pea pods and water chestnuts. Continue cooking for 4 or 5 minutes. Move vegetables to the side and add the chicken. Cook the chicken until almost done and cover with the lid to steam for 4 or five minutes.
Combine soy sauce, rice wine, chili oil and cornstarch.
Remove lid. Move the chicken to the side. Pour in the sauce and stir in the center of the pan until thicken. Stir chicken and vegetables into the sauce. Serve.
Chicken Wellington
¼ cup of spinach chopped
½ container of boursin cheese
½ sheet of frozen puff pastry
2 skinless, boneless chicken breasts
1 Tablespoon of Egg
1 Tablespoon of Water.
Bake at 425 degrees. Grease a cookie sheet or line with parchment paper.
Stir together spinach and cheese. Set aside.
On lightly floured surface rollout pastry to a 14 x 6” rectangle. Cut in half. Spread spinach mixture over both squares, leaving a ¾” border around edges. Sprinkle both sides of the chicken with salt, LIGHTLY. Place Chicken on pastry, tucking the thin ends under.
Mix the egg and the water together and brush around the pastry edges. Pull edges over the chicken and pinch edges together. Brush top with the egg mixture. Bake for 25 minutes until the chicken is cooked.
Aloha Chicken
Prep Time:20 Min
Ready In:20 Min
Ingredients
2 (4 ounce) boneless, skinless chicken breast halves
1/2 tablespoon all-purpose flour
1/2 tablespoon vegetable oil
8 ounce pineapple chunks
1/2 teaspoon cornstarch
1/2 tablespoon honey
1/2 tablespoon teriyaki sauce
Cut the chicken into ½ inch strips. Dip the strips of chicken one at a time in the egg and then dredge in the flour. Place in a hot skillet and fry until done approximately 10 minutes.
Chicken Stir fry
Oil for frying
1 skinned and boned chicken breast, cubed
1 Tablespoon onion, chopped
1 clove of garlic, minced
1 can mushrooms, sliced
2 carrot, sliced
1/2 pea pods
½ can of water chestnuts
3 Tablespoon of soy sauce
2 Tablespoon of rice wine
6 drops of chili oil
1 Tablespoon of cornstarch
Prepare the chicken and vegetables. Heat oil in the pan. When Hot, hot add onions, garlic and mushrooms. Cook until tender. Add carrots, pea pods and water chestnuts. Continue cooking for 4 or 5 minutes. Move vegetables to the side and add the chicken. Cook the chicken until almost done and cover with the lid to steam for 4 or five minutes.
Combine soy sauce, rice wine, chili oil and cornstarch.
Remove lid. Move the chicken to the side. Pour in the sauce and stir in the center of the pan until thicken. Stir chicken and vegetables into the sauce. Serve.
Chicken Wellington
¼ cup of spinach chopped
½ container of boursin cheese
½ sheet of frozen puff pastry
2 skinless, boneless chicken breasts
1 Tablespoon of Egg
1 Tablespoon of Water.
Bake at 425 degrees. Grease a cookie sheet or line with parchment paper.
Stir together spinach and cheese. Set aside.
On lightly floured surface rollout pastry to a 14 x 6” rectangle. Cut in half. Spread spinach mixture over both squares, leaving a ¾” border around edges. Sprinkle both sides of the chicken with salt, LIGHTLY. Place Chicken on pastry, tucking the thin ends under.
Mix the egg and the water together and brush around the pastry edges. Pull edges over the chicken and pinch edges together. Brush top with the egg mixture. Bake for 25 minutes until the chicken is cooked.
Aloha Chicken
Prep Time:20 Min
Ready In:20 Min
Ingredients
2 (4 ounce) boneless, skinless chicken breast halves
1/2 tablespoon all-purpose flour
1/2 tablespoon vegetable oil
8 ounce pineapple chunks
1/2 teaspoon cornstarch
1/2 tablespoon honey
1/2 tablespoon teriyaki sauce
1/2 cup of water to make a smooth sauce.
Dash of pepper
Hot cooked rice
Directions
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
Dash of pepper
Hot cooked rice
Directions
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
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