2-3 large boneless, skinless chicken breasts
1 14oz can of black beans-undrained
1 cup of salsa
1 cup of frozen corn
8 oz cream cheese-cubed
Place chicken, undrained black beans, salsa and corn in a crock pot. Cook on high for 5 hours. Shred chicken and dump cubed cream cheese in crock pot. Cook another 45 minutes-1 hour on high. Stir until cream cheese is blended with chicken mixture.
You can use this as a dip with chips or as a filling for enchiladas or quesadillas.
Wednesday, February 10, 2010
Monday, November 30, 2009
Pork Pitas with Cuke Yogurt Sauce
I got this from Veronica Haymore a couple of years ago.
Pork
1/2 cup vegetable oil
1/4 cup onion
3 Tbsp lemon juice
1 Tbsp parsley
1 clove garlic, minced
1/2 tsp salt
1/2 tsp marjoram
1/8 tsp pepper
2 lbs boneless pork chops cut into pieces (I sometimes you a tenderloin)
Yogurt Sauce
8 oz plain yogurt
1/2 cup finely chopped cucumber
1 Tbsp chopped onion
1 Tbsp Parsley
1 tsp lemon juice
1/8 tsp garlic salt
In a plastic bag, combine all of the ingredients for the pork marinade. Add pork pieces and toss to coat. Seal and refrigerate overnight. Make yogurt sauce and refrigerate for several hours before you're ready to serve it. If you have a George Forman-type grill, use that to cook your pork; otherwise, cook it in a frying pan. Serve in fresh pitas with yogurt sauce.
Pork
1/2 cup vegetable oil
1/4 cup onion
3 Tbsp lemon juice
1 Tbsp parsley
1 clove garlic, minced
1/2 tsp salt
1/2 tsp marjoram
1/8 tsp pepper
2 lbs boneless pork chops cut into pieces (I sometimes you a tenderloin)
Yogurt Sauce
8 oz plain yogurt
1/2 cup finely chopped cucumber
1 Tbsp chopped onion
1 Tbsp Parsley
1 tsp lemon juice
1/8 tsp garlic salt
In a plastic bag, combine all of the ingredients for the pork marinade. Add pork pieces and toss to coat. Seal and refrigerate overnight. Make yogurt sauce and refrigerate for several hours before you're ready to serve it. If you have a George Forman-type grill, use that to cook your pork; otherwise, cook it in a frying pan. Serve in fresh pitas with yogurt sauce.
Friday, November 20, 2009
Raspberry Trifle
This is a recipe I got from my sister-in-law. Those of you that were at the very last book club at Dorothy's may remember this dessert. My favorite quote from someone after eating this was, "I want to dive into the bowl and eat my way out." Enjoy.
1 cup heavy whipping cream (whipped)
3 (8-oz) packages cream cheese
1 cup sour cream
2 cup powdered sugar
1 tsp. vanilla extract
1 tsp. almond extract
1 large angel food cake
2 bags frozen raspberries
Whip the cram and then add the cream cheese, sour cream, powdered sugar, vanilla extract, and almond extract. Break the angel food cake into small pieces (size of golf balls) and fold into the above mixture. Layer 1/2 of this mixture in the bottom of a trifle bowl or glass bowl. Then layer 1 bag of raspberries over it. Layer the remaining 1/2 of the mixture over the raspberries and pour the remaining bag of berries on the top. Refrigerate and serve.
Pumpkin Waffles
I just tried these the other day, and they were so good that I was left wondering why I haven't been making them all along. Perfect for a Saturday morning breakfast with maple syrup. Next, I think we will try them for dessert, topped with vanilla ice cream!
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted
Preheat a waffle iron according to manufacturer's instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.
Cook waffles according to manufacturer's instructions.
I have made these the lazy way, just adding the eggs in whole, and they turn out fine. But, if you take the time to whip the egg whites, they are just that much fluffier.
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted
Preheat a waffle iron according to manufacturer's instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.
Cook waffles according to manufacturer's instructions.
I have made these the lazy way, just adding the eggs in whole, and they turn out fine. But, if you take the time to whip the egg whites, they are just that much fluffier.
Tuesday, November 3, 2009
Hawaiian Sweet Rolls
My mom's recipe. These are moist and sweet, great with honey and butter!
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter
4 1/2 cups bread flour
2 teaspoons active dry yeast
Mix the yeast, warm water and 1 tbsp of the sugar and let sit until bubbles form. Then add the rest of the ingredients, leaving the flour until the end. After kneading, the dough should be moist but not sticky. I usually end up adding a bit more flour. Put in a bowl, cover and let rise for an hour or so, until doubled.
Punch down the dough, and divide into 24 balls. You can shape these however you want, but I usually just leave them as balls and place them on a cookie sheet close enough that as they rise they will touch. Cover and let rise for 45 minutes.
Cook at 350 for 15 minutes, until golden brown.
A few notes:
If you don't have almond extract, no sweat, just use vanilla. Or, if you don't have molasses, just use honey.
I have also substituted 1 cup of the white flour with whole wheat flour, and this makes them a bit heartier, and (I convince myself), a little bit healthy.
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter
4 1/2 cups bread flour
2 teaspoons active dry yeast
Mix the yeast, warm water and 1 tbsp of the sugar and let sit until bubbles form. Then add the rest of the ingredients, leaving the flour until the end. After kneading, the dough should be moist but not sticky. I usually end up adding a bit more flour. Put in a bowl, cover and let rise for an hour or so, until doubled.
Punch down the dough, and divide into 24 balls. You can shape these however you want, but I usually just leave them as balls and place them on a cookie sheet close enough that as they rise they will touch. Cover and let rise for 45 minutes.
Cook at 350 for 15 minutes, until golden brown.
A few notes:
If you don't have almond extract, no sweat, just use vanilla. Or, if you don't have molasses, just use honey.
I have also substituted 1 cup of the white flour with whole wheat flour, and this makes them a bit heartier, and (I convince myself), a little bit healthy.
Friday, October 30, 2009
THE Crescent Rolls
This recipe is a Holmes family tradition. It is one I got from Scott's Mom and it has reached celebrity status among our friends. Enjoy.
2 packages active dry yeast
2 Tbsp. sugar
2 cups warm water
1 cup sugar
6 eggs, beaten
1 cup melted butter (cooled to lukewarm)
8 cups bread flour
2 tsp. salt
Mix warm water with yeast and sugar and let sit until bubbles form. Add remaing sugar, beaten eggs and melted butter* to the yeast mixture. Use a sifter to sift in flour and salt. I usually use my hand mixer for the first half of the flour and then use a spoon for the last half (the dough should still be pretty sticky). Allow the dough to rise at room temperature for two hours. Stir down the dough, cover with plastic wrap and put in the fridge overnight.
About 5-6 hours before you plan to eat, remove the dough from the fridge, dump onto a floured surface and divide into four equal parts. Roll each part into a circle (about 12"). Brush the entire circle generously with melted butter. Use a pizza cutter to cut it (pizza-style) into 12 equal pieces. Roll-up each piece, starting at the wide end, to form a crescent. Place on a greased cookie sheet and cover with a dish towel. Allow to rise for 4-5 hours. Bake at 400 for 8-10 minutes.
*Test the butter before you pour it in to make sure it's not too hot. If it is too hot, it will kill the yeast and your rolls won't rise. I just use the "finger test". Put your (clean) finger into the butter and hold it there for 5 seconds. Does it burn? If not, dump it in. If it is too hot, stir it for a while to help it cool. The first thing I do when I make these rolls is melt the butter, that way it has plenty of time to cool.
2 packages active dry yeast
2 Tbsp. sugar
2 cups warm water
1 cup sugar
6 eggs, beaten
1 cup melted butter (cooled to lukewarm)
8 cups bread flour
2 tsp. salt
Mix warm water with yeast and sugar and let sit until bubbles form. Add remaing sugar, beaten eggs and melted butter* to the yeast mixture. Use a sifter to sift in flour and salt. I usually use my hand mixer for the first half of the flour and then use a spoon for the last half (the dough should still be pretty sticky). Allow the dough to rise at room temperature for two hours. Stir down the dough, cover with plastic wrap and put in the fridge overnight.
About 5-6 hours before you plan to eat, remove the dough from the fridge, dump onto a floured surface and divide into four equal parts. Roll each part into a circle (about 12"). Brush the entire circle generously with melted butter. Use a pizza cutter to cut it (pizza-style) into 12 equal pieces. Roll-up each piece, starting at the wide end, to form a crescent. Place on a greased cookie sheet and cover with a dish towel. Allow to rise for 4-5 hours. Bake at 400 for 8-10 minutes.
*Test the butter before you pour it in to make sure it's not too hot. If it is too hot, it will kill the yeast and your rolls won't rise. I just use the "finger test". Put your (clean) finger into the butter and hold it there for 5 seconds. Does it burn? If not, dump it in. If it is too hot, stir it for a while to help it cool. The first thing I do when I make these rolls is melt the butter, that way it has plenty of time to cool.
French Bread
This is a recipe I got at a swap a few years ago. It is very good and accompanies our soup every time.
2 packets active dry yeast
3 cups warm water
2 Tbsp sugar
1 Tbsp salt
2 Tbsp oil (olive or vegetable, doesn't matter)
6-7 cups bread flour
Mix the yeast and water and wait for it to bubble. Add the sugar,
salt and oil. Add the flour a cup at a time. I don't really measure
the flour. I just keep adding it until the dough is firm and only a
little sticky. Cover and let rise for an hour. Turn dough out onto
floured surface and divide into three equal pieces. Roll each piece
flat with a rolling pin and into a rectangle (mine rarely look like a
rectangle) and roll up, pinching the ends and seams to form a "french"
loaf. Cut slashes in the top (purely aesthetic). Let rise for about
an hour and bake at 350 for 30-35 minutes.
2 packets active dry yeast
3 cups warm water
2 Tbsp sugar
1 Tbsp salt
2 Tbsp oil (olive or vegetable, doesn't matter)
6-7 cups bread flour
Mix the yeast and water and wait for it to bubble. Add the sugar,
salt and oil. Add the flour a cup at a time. I don't really measure
the flour. I just keep adding it until the dough is firm and only a
little sticky. Cover and let rise for an hour. Turn dough out onto
floured surface and divide into three equal pieces. Roll each piece
flat with a rolling pin and into a rectangle (mine rarely look like a
rectangle) and roll up, pinching the ends and seams to form a "french"
loaf. Cut slashes in the top (purely aesthetic). Let rise for about
an hour and bake at 350 for 30-35 minutes.
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