Deeelish Desserts (No heat required) easy make ahead
Black Forest Dessert
Ingredients
•1 package Soda Crackers (unsalted tops) *
•1 small package instant chocolate pudding mix **
•2 cups milk (to make pudding)
•I large carton whipped topping (about 12 oz.)**
•1 can cherry pie filling
Instructions
•Line bottom of 9 X 13 inch baking dish with soda crackers.
•Prepare pudding mix according to package instructions. Gently pour 1/2 over crackers and spread.
•Gently spread 1/2 carton of whipped topping over pudding
•layer with another layer of soda crackers.
•Gently pour remaining pudding over crackers. Cover with remaining whipped topping.
•Cover with plastic wrap and refrigerate , preferably overnight.
•top each piece with some cherry pie filling before serving
*crackers turn out like Phyllo . (honest :))
**Can use sugar free and low fat pudding n whipped topping
hint
use lemon pudding and blueberry pie filling in place of chocolate n cherry
I`ve also made this with layers of chocolate and vanilla pudding with no fruit toppins.It`s still a great dessert.
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Creamy Macaroni and Cheese
Mom
8 oz. elbow macaroni, cooked and drained
4 Tablespoons (¼ cup) butter or margarine
4 Tablespoons (¼ cup) flour
3 cups milk
½ teaspoon salt
Black pepper to taste
2 cups (packed) total shredded cheese:
4 oz. shredded Cheddar cheese
4 oz. shredded Monterey Jack or Colby cheese
4 oz. shredded or cubed Velveeta cheese
In saucepan melt butter, stir in flour and cook 1-2 minutes. Add milk, bring
to a boil, whisking frequently until thickened. Boil gently about 1 minute.
Remove from heat. Stir in cheeses, salt and pepper. Whisk until cheese is
melted. Stir in macaroni. Pour into a greased baking dish. Sprinkle lightly with
Paprika if desired. Bake in a preheated 350 oven for about 45 minutes or until
bubbly and lightly browned.
Baked Macaroni and Cheese
Instructions
Mac & Cheese
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Using box grater, shred 12 ounces 50 percent light cheddar cheese. (You should have 3 cups.)
3. Bring 4 quarts water to boil in Dutch oven.
4. While waiting for water to boil, melt 1 tablespoon unsalted butter.
5. Place 1 cup panko breadcrumbs in 12-inch nonstick skillet. Toast over medium-high heat, stirring often, until well-browned, 5 to 10 minutes.
6. Transfer to bowl with melted butter and stir to combine.
7. Once water boils, add 1 pound elbow macaroni and 1 tablespoon salt. Cook, stirring often, until just al dente.
8. Once pasta is cooked, reserve ½ cup cooking water.
9. Drain macaroni and set it aside.
10. Combine 3 (12-ounce) cans evaporated milk, 1 teaspoon salt, ¾ teaspoon dry mustard, ½ teaspoon garlic powder, and pinch cayenne pepper in now-empty pot and bring to simmer.
11. In small bowl, whisk 1 tablespoon cornstarch into ¼ cup reserved pasta water until smooth.
12. Whisk mixture into pot.
13. Continue to simmer, whisking constantly, until sauce is slightly thickened, about 3 minutes.
14. Remove from heat and whisk in cheddar, a handful at a time, until melted.
15. Stir in cooked macaroni.
16. Add remaining ¼ cup pasta water as needed to adjust consistency of sauce. (It should be slightly soupy.)
17. Transfer mixture to 13 by 9-inch baking dish.
18. Season panko and butter mixture with salt and pepper to taste.
19. Sprinkle mixture over top.
20. Bake until sauce is bubbling around edges, about 20 minutes. Let cool slightly before serving.
Total Time: 1 hour
Preparation Time: 10 minutes
Active Cooking Time: 30 minutes
Yield: Serves 8
Make Ahead: Serve immediately
Difficulty: Easy
Ingredients
1 Cup panko (Japanese-style bread crumbs)
1 Pound elbow macaroni
salt and pepper
3 (12-ounce) cans 2 percent low-fat evaporated milk *
¾ Teaspoon dry mustard
½ Teaspoon garlic powder * *
Pinch cayenne pepper
1 Tablespoon cornstarch
12 Ounces 50 percent light cheddar cheese * * *
1 Tablespoon unsalted butter
* Evaporated milk is more stable than regular milk, so it prevents the cheese from breaking when added to the sauce.
* * We use garlic powder here instead of fresh garlic because it lends subtle garlic flavor with no distinguishable garlic texture.
* * * We find that 50 percent light cheddar has superior flavor and melting ability, making it perfect for lower-fat macaroni and cheese. Our favorite brand is Cracker Barrel Reduced Fat Sharp Cheddar Cheese.
Tools
13 by 9-inch baking dish
* In order to make the cornstarch slurry to thicken the cheese sauce, we reserve ½ cup of the pasta water. Don’t drain the pasta without saving this water.
* * This small microwave-safe bowl is used to melt the tablespoon of butter and mix together the butter and panko topping.
* * * This small bowl is used to make slurry with cornstarch and half of reserved pasta water.
Restaurant Style Spaghetti Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon olive oil
1 Tablespoon butter
1-6 oz. can tomato paste
1-28 oz. can crushed tomatoes
1/2 of the 28 oz. can waterFood Guy’s Wife’s Oven Fried Chicken
1-3lb. cut up frying chicken (8 pieces)
1/4 cup vegetable oil
1/4 cup (1/2 stick) margarine
1 heaping cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon seasoned salt
Black pepper to taste
1/2 teaspoon garlic powder
Wash chicken, and pat dry with paper towel. (My wife soaks the washed chicken in salt water for 15 20 minutes).
Preheat oven to 425.
Place vegetable oil and margarine in shallow baking pan, and set in oven to heat and melt.
Combine flour and seasonings. Roll chicken pieces in flour mixture.
Remove hot pan from oven and arrange chicken pieces on it, skin side down, do not crowd.
Place in oven and bake for 30 minutes. Turn chicken so that skin side is up and continue baking-20-30 minutes until nicely browned and juices run clear.
Remove to a platter and keep warm (at least 10 minutes).
Country Gravy....
Scrape baking pan and place 3 Tablespoons of the accumulated cooking fat and browned bits into a sauce pan. Stir in 3 Tablespoons flour and cook 1-2 minutes until well combined. Stir in 2 cups milk and continue cooking and whisking until gravy boils and thickens. Cook about one minute. Season with salt and pepper if necessary.
1 Tablespoon brown sugar
1 teaspoon chicken or beef base
1 teaspoon salt
Black pepper to taste
2 teaspoons dried basil
¼ cup Parmesan cheese
Combine all ingredients, bring to a boil, reduce heat and simmer about 1 hour until thickened.
Serve over hot cooked pasta
Preheat oven to 350 degrees.
Sauté the bacon until browned, drain and set aside.
Reserve bacon fat.
Dredge chicken breasts in seasoned flour*
Sauté chicken in some of the reserved bacon fat* until lightly browned on both sides
Place browned chicken in a baking dish or small roasting pan.
In the same skillet that you cooked the chicken in add about a tablespoon of the reserved bacon fat, add the diced vegetables and cook over medium heat to “sweat” and soften the vegetables.
Distribute the cooked vegetables over the chicken, and then sprinkle with the cooked bacon.
Pour the gravy over all. Cover tightly and bake for an hour to an hour and 15 minutes.
t Chocolate Zucchini Cake
Ingredients
2 cups of flour
2 cups of white sugar
(used 1-1/3 cups) cake did not suffer at all!
3/4 cup of unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
4 eggs (room temp)
1/2 tsp salt
3/4 cup canola oil
3/4 cup of apple sauce
3 cups of grated zucchini( peel and all) no draining
3/4 cup semi sweet chocolate chips
(optional but better if added)*Alliea
Oven set at 350. Spray a 9x13" baking pan or butter the pan.
Mix together, flour,sugar,cocoa,baking soda, baking powder and salt. Add the eggs, oil and applesauce. Mix well. Mix in the zucchini and fold in the chocolate chips. Pour into prepared pan and bake for 50-50 minutes. Check after 40 minutes. Cool cake before frosting~
Crispy Parmesan Chicken
Foodguy
1/2 cup butter or margarine, melted
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1 teaspoon garlic powder
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
1 cup plain dry bread crumbs
½ cup parmesan cheese
1 can (6 ounces) original french-fried onions, crushed
In a shallow bowl combine the butter, Worcestershire sauce, mustard,
garlic and pepper.
Combine crumbs, cheese and onions in shallow dish.
Dip chicken in the butter mixture, then coat with crumb mixture.
Place in a baking pan that has been lined with foil and then sprayed with Pam.* Top with any remaining crumb mixture and drizzle with any remaining butter mixture.
Bake, uncovered, at 350F for 50-60 minutes or until chicken juices run clear.
Yield: 6 servings
School Chicken
4-5 lbs. cut up frying chicken, bone in, with skin
1/4 cup melted butter or margarine
Salt and pepper
Garlic powder
Paprika
Preheat oven to 400 degrees. Clean chicken parts and pat dry. Melt butter. Brush bottom of shallow baking pan with melted butter. Place chicken parts on pan, skin side up-do not crowd. Brush chicken with butter, then sprinkle with salt, paeeper, garlic powder and Paprika. Bake 50-60 minutes until skin is nicely browned, skin is crispy and juices run clear.
I am serving this with Creamed Potatoes and Peas with Pearl Onions.
Food Guy's Wifes EASY BEEF TIPS IN WINE SAUCE
3-4 lbs. stew beef (chuck, round, cut into 1 1/2 " pieces) do NOT brown
1 envelope dry onion soup
2 cans cream of mushroom soup
1-12 oz. can 7 Up
1/4 cup wine (Merlot)
1 can mushrooms, drained
12 oz. pkg. noodles, cooked and drained
Preheat oven to 375'.
Put beef tips in roaster pan, sprinkle with dry onion soup and toss to coat.
Combine soup, 7 Up and wine. Pour over beef.
Add mushrooms and stir to distribute sauce in beef. Cover.
Bake for 3 hours or cook 6 hours in the crockpot.. Let stand about 10 minutes, remover cover and stir.
Serve over noodles.
MICROWAVE BREAD AND BUTTER PICKLES
(Source: Deb's Mom)
8-10 medium cucumbers, sliced
2 tsp. salt
2 onions, thinly sliced
1 tsp. mustard seed
2 c. plus 1 Tbsp. white sugar
1 c. plus 1 Tbsp. white vinegar
1/2 tsp. celery seed
1/2 tsp.ground turmeric
1. In a medium microwave safe bowl mix cucumbers, salt, onion, mustard seed, white vinegar, white sugar, celery seed and turmeric.
2. Microwave on High for 7-8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
3. Transfer to sterile containers. Seal; chill in refrigerator until serving.
I got (5) 1 pint jars out of a batch.
Creamy Rice Pudding
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean saucepan, combine the cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla. Sprinkle with nutmeg or cinnamon to serve, if desired. Servings: 4.
Chocolate Chip Cookies
MAKES 24 COOKIES
To keep the cookies chewy longer, store them in an airtight container with a slice of sandwich bread.
INGREDIENTS
2 cups plus 2 tablespoons (10 2/3 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed (7 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 large yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips
INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in bowl.
2. Using stand mixer fitted with paddle, beat melted butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add egg and yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Stir in chocolate chips by hand.
3. Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 15 to 20 minutes, rotating sheet halfway through baking. Let cookies cool on sheets for 10 minutes before serving.
Two-Ingredient Pumpkin Cake with Apple Cider Glaze
Recipe from: | Serves: 4-6
Ingredients
For the Cake:
1 Yellow Cake Mix
1 can (15 oz) pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Directions
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
Serve warm or room temperature.
www.facebook.com/30daysblog/videos/vb.74508637032/10154538468482033/?type=2&theaterLemon Chicken Scaloppine (Make Ahead)
2 lbs chicken breasts, 1/4" thick
1/2 c all-purpose flour
2 tsp garlic salt
1/2 c butter or margarine
6 lemon slices
1 tsp instant bouillon
1/2 c hot water
2 Tbsp lemon juice
**Optional: I sometimes use 2T white wine or Vermouth for part of water.
If necessary, pound chicken until 1/4" thick. Stir together flour and garlic salt; coat chicken with flour mixture. Melt butter in large skillet; brown chicken over medium heat approx 5 mins on each side.
Place chicken in ungreased baking dish, 13 x 9. Top each piece with lemon slice (or place lemon slices on chicken at serving time). Cover and refrigerate if making ahead.
Heat oven to 350 degrees. Dissolve bouillon in water. Add lemon juice; pour over chicken. Cover and bake 25 to 30 mins.
6 servings
Arlene
Easy Cabbage and Noodles
Servings: 6
2 (12 ounce) bags pre-shredded coleslaw mix
16 ounces extra-wide egg noodles
1/2 cup butter
1 medium sweet onion , chopped
2 garlic cloves , minced
1 teaspoon salt
1 teaspoon pepper
Cook egg noodles according to package directions; drain.
In a large skillet, melt butter and saute cole slaw mix, onion and garlic until tender. Mix in salt and pepper. (I add sliced sausage here and let it heat through, about 15 minutes). Gently stir in cooked and drained noodles. Toss together.
Arlene
Susan, I am glad you asked Wink .
Before I even attempted to use this technique before stir frying a basic beef/green peppers/onion recipe, I did a lot of looking around, reading and watching a video here and there. This recipe/technique was, for me, the most basic and easiest as far as I was concerned. I was right! It did not fail me, and the first time I used it, I used cheapo chuck steak for the beef. I put it in the freezer for a short time so it was easier to slice, but the meat was as tender as any I've had from a Chinese take out!
NOTE; I substitute 1 Tablespoon of Teriyaki marinade (I use Walmart's knock off of Kikkoman's) for the sherry. It is a combo of all of those ingredients, wine, vinegar, soy. It is in a bottle similar to soy sauce.
PERFECT VELVET RECIPE
www.bellaonline.com/articles/art16774.asp5For every pound to pound and a half of meat use the following ingredients and add them to your meat according to the instructions below.
¼ tsp salt
1 tbsp sherry, rice wine vinegar, or soy
1 egg white
1 tbsp cornstarch
½ tbsp oil
Begin by removing all the fat from the meat and cutting it into the sized pieces as specified in the recipe. Then place the meat into a container with a tight fitting lid.
Sprinkle in the salt and mix it in thoroughly with your hand. Feel to make sure that each piece is coated.
Add the sherry, rice wine vinegar, or soy depending on what your recipe calls for. If the recipe does not state a particular marinade then just use sherry. Mix it in thoroughly.
Add the egg white and gently mix it in coating each piece. Make sure not to froth the egg, otherwise the meat will turn out rubbery after cooking.
Sprinkle in the cornstarch while mixing it with your hand.
Add the oil and stir to coat.
Cover and let the meat marinate for 30 minutes at room temperature.
Once the meat has marinated there are 2 ways that it can be cooked. It can either be boiled or fried. Boiling makes it healthier, however most restaurants use the frying technique. Both produce about the same results.
Boiling Method
Bring a pot of water with a tablespoon of vegetable oil to a boil.
Once the water boils, add the meat and let it cook for just 1 minute. **(I start removing the meat at 30 seconds)
Remove the pieces quickly with a slotted spoon and set them aside to be used in your stir fry. Try not to get any of the egg that may have floated to the top in with your meat.
I remove the meat with a slotted spoon, but I also pour it into a strainer or colander and pat it dry, so it doesn't sizzle and spark when adding to hot oil.
I stir fry my veges, remove, add a little oil, then add the velveted beef to the hot oil for a short time, add the veges back in, then add stir-fry sauce (either homemade or Kikkoman's).
This works with beef, chicken and pork.
Delicious!!!
Arlene
I buy Walmart's brand of quick rice. I had a small piece of leftover steak, so I cut that into small cubes and added it in with the rice for browning. I used beef broth in today's rice. This is so simple, easy and authentic tasting! It's adaptable for using small pieces of leftover beef or chicken too.
Classic Fried Rice
2 T vegetable oil
1 small onion, 1 small carrot, diced
2 cups Minute White Rice, uncooked
2 eggs, lightly beaten
1 3/4 cup chicken broth
3 T Kikkoman Soy Sauce
Heat 1 T oil in a large skillet over medium heat.
Saute diced onion and carrot until soft.
Add another 1T oil and Minute Rice, brown slightly (about 3 minutes). Add eggs, scramble until cooked.
Add broth and soy sauce to skillet. Bring to a boil, remove from heat, cover and let stand 5 minutes.
Arlene
Fried Cabbage with Pasta and Sausage
8c (about 2lb) chopped cabbage
1c chopped onion
6T marg or butter
1/2 t salt
1/8 t pepper
3c bite-size lasagne or bow-tie egg noodles
1lb kielbasa, bologna ring, polish sausage links or other smoked sausage
In lg skillet, cook cabbage and onion in 4T marg (reserve remaining marg for noodles), stirring occasionally, until browned (about 15 mins). Cook noodles according to pkg directions. Drain and rinse under hot water. Add noodles and reserved marg to cabbage mixture; mix well. Place sausage on top of mixture and cook covered until sausage is hot and flavors have blended, about 15 to 20 mins. To serve, arrange sausages around cabbage.
Dump Chicken w Variations (bad name,good recipe)easy too
For the oven
www.everydaycheapskate.com/food-and-recipes/dont-dump-the-chicken/Two more:)
Lemon Garlic Chicken: 2 cloves garlic, chopped, 4 tablespoons olive oil, 2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, 4 to 6 chicken breasts.
Garlic Dijon Chicken: 2 cloves garlic minced, 1/2 teaspoon salt, 1/2 teaspoon pepper, 4 tablespoons Dijon-style mustard, 2 tablespoons lime juice (or lemon juice), 4 to 6 chicken breasts.
Lemon Fan Potatoes [micro wave]
Lemon Fan Potatoes
4 large Idaho Potatoes
1/4 C grated Parmesan cheese
3 T chopped fresh parsley
1/2 tsp. paprika
1/4 tsp. salt
1/4 C butter or margarine
1 T lemon juice
2 tsp. lemon zest
Serves 4
Scrub potatoes and pat dry. Combine cheese, parsley, paprika and salt in a small bow; set aside. Cut each potato crosswise into 1/4-inch thick slices, cutting to, but not through, bottom of potato. Allow potatoes to stand in ice water 10 minutes.
(Rosie)
Combine margarine, lemon juice and lemon rind in a 1-cup microwave-safe glass measure; microwave, uncovered, at HIGH 30 to 40 seconds, or until margarine is melted.
Drain potatoes and pat dry. Arrange potatoes, cut side up, in 12x8x2-inch microwave-safe baking dish. Brush tops and sides of potatoes with margarine mixture. Cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until tender; rearranging potatoes every 6 minutes and brushing with remaining margarine mixture. Sprinkle potatoes with cheese mixture. Let stand, covered, 5 minutes.
You could alternatively, bake the potatoes in a conventional oven.
Shrimp w Lemon n Garlic
SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 20 Min
SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 20 Min
2 pounds large shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons unsalted butter, divided
4 cloves garlic, minced
3/4 cup fresh lemon juice
1/4 cup chopped fresh parsley, divided
Prep ingredients before you begin cooking. Do not skip this step.
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add garlic to skillet and cook about 1 minute. Add shrimp, salt and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes). Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).
Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half. Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally. Top with remaining parsley and serve with a lemon wedge if desired.
Serve over pasta or steamed vegetables and enjoy!
