Pre-heat oven to 425 degrees.
Melt 1 cube margarine or butter in jelly roll pan.
Mix in bowl with fork:
1 1/3 cup warm water
1 Tbs. yeast
1 Tbs. sugar
1 Tbs. malted milk
1/2 tsp. salt
Add:
3 1/2 cups flour
Roll dough our on an oiled surface - place into buttered pan then turn over to coat both sides of dough. Cut with a pizza wheel & catch edges with a knife. Sprinkle with garlic salt, sesame seeds & Parmesan cheese.
Let rise 5-15 minutes
Bake 12-15 minutes
Wednesday, October 26, 2011
Chocolate-Covered Spiders
1 cup chocolate chips
1 cup butterscotch or peanut butter chips
1 (3 oz.) can chow mein noodles
1 cup salted peanuts
In large saucepan, combine chips and cook over low heat until melted, stirring constantly. Add chow mein noodles and peanuts. Stir until both are well coated with chocolate mixture. Drop by spoonfuls of the mixture onto a greased, foil-lined baking sheet and refrigerate until hard, about 30 minutes. Vary the size of your spoonfuls to get spiders of varying sizes.
1 cup butterscotch or peanut butter chips
1 (3 oz.) can chow mein noodles
1 cup salted peanuts
In large saucepan, combine chips and cook over low heat until melted, stirring constantly. Add chow mein noodles and peanuts. Stir until both are well coated with chocolate mixture. Drop by spoonfuls of the mixture onto a greased, foil-lined baking sheet and refrigerate until hard, about 30 minutes. Vary the size of your spoonfuls to get spiders of varying sizes.
Blood Punch
64 oz. grape juice
1/2 cup dry lemonade powder
2 pkts. black cherry kool-aid
1 (2-liter) Sprite
Dry Ice
Pour all but ice together & dissolve. Put in cauldron or punch bowl with dry ice to serve.
1/2 cup dry lemonade powder
2 pkts. black cherry kool-aid
1 (2-liter) Sprite
Dry Ice
Pour all but ice together & dissolve. Put in cauldron or punch bowl with dry ice to serve.
Spaghetti & Meatballs
Sauce:
3 Tablespoons olive oil
2 cups onion, chopped & divided
1 red pepper, coarsely chopped
5 cloves garlic
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 bay leaves
1 12 oz. can tomato paste
2 14 oz. cans Italian-style diced tomatoes
2 28 oz. cans crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock
2 Tablespoons brown sugar
2 Tablespoons balsamic vinegar
Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for one minute. Blend up remaining onions and red pepper in food processor until mostly smooth. Add mixture to the garlic & onions, stir to combine cooking another minute. Add spices, paste, tomatoes, mushrooms, stock, & brown sugar. Stir to combine, bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.
Meatballs:
1 pound meat (any combination of beef & pork)
1 onion, grated fine
1/2 teaspoon garlic salt
1 1/2 teaspoon Italian seasoning
3/4 teaspoon oregano
1 dash franks red hot sauce (or to taste)
1 1/2 Tablespoon Worcestershire sauce
1/3 cup skim milk (can use ricotta if you'd like)
1/4 cup grated Parmesan
1/2 cup bread crumbs
Preheat oven to 400 degrees. Place meat in mixing bowl and season with onion, garlic salt, Italian seasoning, oregano, hot sauce, and Worcestershire sauce; mix well. Add milk, Parmesan cheese, and bread crumbs. Mix until evenly blended. form into 1 1/2-inch meatballs and place onto a baking sheet. Bake until no longer pink in the center, 20 to 25 minutes.
Meatballs can be simmered in sauce or sauce can be poured over the top of meatballs. Meatballs can be frozen and reheated. They can also be formed into any size ball. Just adjust cooking time accordingly.
3 Tablespoons olive oil
2 cups onion, chopped & divided
1 red pepper, coarsely chopped
5 cloves garlic
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 bay leaves
1 12 oz. can tomato paste
2 14 oz. cans Italian-style diced tomatoes
2 28 oz. cans crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock
2 Tablespoons brown sugar
2 Tablespoons balsamic vinegar
Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for one minute. Blend up remaining onions and red pepper in food processor until mostly smooth. Add mixture to the garlic & onions, stir to combine cooking another minute. Add spices, paste, tomatoes, mushrooms, stock, & brown sugar. Stir to combine, bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.
Meatballs:
1 pound meat (any combination of beef & pork)
1 onion, grated fine
1/2 teaspoon garlic salt
1 1/2 teaspoon Italian seasoning
3/4 teaspoon oregano
1 dash franks red hot sauce (or to taste)
1 1/2 Tablespoon Worcestershire sauce
1/3 cup skim milk (can use ricotta if you'd like)
1/4 cup grated Parmesan
1/2 cup bread crumbs
Preheat oven to 400 degrees. Place meat in mixing bowl and season with onion, garlic salt, Italian seasoning, oregano, hot sauce, and Worcestershire sauce; mix well. Add milk, Parmesan cheese, and bread crumbs. Mix until evenly blended. form into 1 1/2-inch meatballs and place onto a baking sheet. Bake until no longer pink in the center, 20 to 25 minutes.
Meatballs can be simmered in sauce or sauce can be poured over the top of meatballs. Meatballs can be frozen and reheated. They can also be formed into any size ball. Just adjust cooking time accordingly.
Monday, October 17, 2011
Mac & Cheese
Cook 1.5 cup elbow macaroni in boiling, lightly salted water till al dente; drain, rinse with warm water & set aside.
In a pasta pan melt 4T butter, blend in 4T flour. Slowly whisk in 2 cups milk & stir constantly till thick & bubbly.
Add 1 tsp salt & pepper to mixture.
Add 2 c. shredded cheddar cheese until melted.
Toss in cooked macaroni blending well. Pour into a lightly greased 1.5 quart casserole dish.
Sprinkle top with bread crumbs.
Bake at 350 for 35-40 minutes till bubbly on top.
In a pasta pan melt 4T butter, blend in 4T flour. Slowly whisk in 2 cups milk & stir constantly till thick & bubbly.
Add 1 tsp salt & pepper to mixture.
Add 2 c. shredded cheddar cheese until melted.
Toss in cooked macaroni blending well. Pour into a lightly greased 1.5 quart casserole dish.
Sprinkle top with bread crumbs.
Bake at 350 for 35-40 minutes till bubbly on top.
Monday, October 10, 2011
Chicken Pot Pie
2 cups Rotisserie Chicken
2 cups Frozen Vegetables
1/3 cup Onion
1/3 cup Butter
1/3 cup Flour
1 can Chicken Broth
2/3 cup Milk
1/2 teaspoon of Salt & Pepper
1/2 teaspoon of Celery Seed
2 Deep Dish Pie Shells
Boil vegetables for 15 minutes. Drain, and set aside. Mix together onion and butter, saute in pan. Mix in flour, chicken broth, and milk until it thickens. Add salt, pepper, and celery seed. Place all ingredients in pie shell, and place the second pie shell over the top. Bake at 400 for 30-35 minutes.
2 cups Frozen Vegetables
1/3 cup Onion
1/3 cup Butter
1/3 cup Flour
1 can Chicken Broth
2/3 cup Milk
1/2 teaspoon of Salt & Pepper
1/2 teaspoon of Celery Seed
2 Deep Dish Pie Shells
Boil vegetables for 15 minutes. Drain, and set aside. Mix together onion and butter, saute in pan. Mix in flour, chicken broth, and milk until it thickens. Add salt, pepper, and celery seed. Place all ingredients in pie shell, and place the second pie shell over the top. Bake at 400 for 30-35 minutes.
Wednesday, October 5, 2011
German Pancakes
Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar
Directions
1.Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2.Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar
Directions
1.Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2.Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.
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