Saturday, April 30, 2011
Friday, April 29, 2011
Monday, April 25, 2011
Sunday, April 24, 2011
Thursday, April 21, 2011
Okay, so I am giving you a few recipes that you can make for a knock out brunch. This breakfast strada and the cinnamon rolls from the previous are 2 that are definitely worth including!
½ loaf sourdough bread
3 T melted butter
4 oz Swiss cheese, grated
4 oz cheddar cheese, grated
12 slices bacon cooked and crumbled
1 1/3 cup milk
1/3 cup white wine
2 green onions, chopped
2 T Dijon mustard
¼ t pepper
¾ cup sour cream
½ cup parmesan cheese (freshly grated)
Crumble or cut bread. Line bottom of pan w/ bread and drizzle melted butter. Sprinkle 2 cheeses and bacon over bread. Mix eggs, milk, wine, onion, mustard and pepper until foamy. Pour over bread. Cover w/ foil and refrigerate overnight. Let stand one hour before cooking. Bake (covered) at 350 for 45 minutes. Spread w/ sour cream and sprinkle parmesan cheese on top. Bake 15 more minutes uncovered.
Wednesday, April 20, 2011
I am getting hungry...
Dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour and mix well. Put in bowl; cover and let rise about 1 hour. Roll dough out on a greased surface, approximately 21 inches long by 16 inches wide. Preheat oven to 350 degrees.
Combine icing ingredients and beat well with electric mixer until very fluffy. Spread on rolls.
Tuesday, April 19, 2011
Cream of Cauliflower Soup
Monday, April 18, 2011
Friday, April 15, 2011
Note: The lemon garlic chicken needs to marinate overnight, but if you don't think about it until it is too late, you can make the pasta alone without the chicken and it is still awesome.
Lemon Cream Pasta
(found this recipe on Mel's Kitchen Cafe)
3 cups shredded lemon garlic chicken (recipe below)
1 tsp garlic powder
1/2 tsp black pepper
4 cans (14.5 oz) chicken broth
1/2 cup fresh lemon juice
1 package tube pasta (rigatoni or penne)
2 cups heavy cream
2 tsp grated lemon zest
1/2 cups parmesan cheese, shredded
*Season broth with garlic powder and pepper. Bring to a boil and add lemon juice and pasta.
*Cook over medium heat, stirring occassionally, until all liquid is absorbed - about 25 minutes.
*Stir chicken into pasta along with cream, parmesan cheese, and lemon zest.
*Cook, stirring, over low heat for 5 minutes.
*Remove from heat and let stand 5 minutes.
*Stir thouroughly before serving.
Lemon Garlic Chicken
Juice of 1 lemon (which will get you approximately 3 tablespoons)
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (cut into thinner/smaller pieces)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge OVERNIGHT. Grill (or cook in frying pan).
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Monday, April 11, 2011
Sunday, April 10, 2011
Exhibit B:Hungry now? Well, have at it...make your own and start snitching!
1 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
Blend well. Stir in 6 oz. pkg. chocolate chips. Drop by teaspoon onto greased cookie sheet. Bake at 375 for 8-10 minutes.
*Note: If you are pregnant or concerned about raw eggs, you can make this recipe with egg beaters and snitch the dough without any worries!