4 c quick cooking oats
1 c brown sugar
2/3 c butter melted
1/2 c plus 2/3 c peanut butter
1/2 c light corn syrup
1tsp vanilla
1pkg butterscotch chips
1 c semisweet chocolate chips
1 c chopped salted peanuts
In a large bowl, combine oats, brown sugar, butter, 1/2 c peanut butter, corn syrup and vanilla. Press into a 9x13 pan. Bake at 375 degrees for 12-14 minutes, or until mixture is bubbly around the edges.
In a microwave safe bowl, melt butterscotch chips and chocolate chips until smooth. Stir in peanuts and remaining peanut butter. Spread over oat mixture. Refridgerate for 1 hour (at least) before cutting.
(its ok if you don't however....they just get a little soft)
Tuesday, May 26, 2009
Deanna's Red Potato Salad
5lbs red potato cut in 1 inch pieces and boiled until soft
1/2 c red wine vinegar
1/2 c olive oil
2 T dijon mustard
3-4 T mayo
1 c red onion finely chopped
1 red pepper finely chopped (opt)
salt and pepper to taste
Mix potatoes, onions, peppers. Mix remaining ingrediants in a small bowl toss with potato mixuture. Add salt and pepper to taste
1/2 c red wine vinegar
1/2 c olive oil
2 T dijon mustard
3-4 T mayo
1 c red onion finely chopped
1 red pepper finely chopped (opt)
salt and pepper to taste
Mix potatoes, onions, peppers. Mix remaining ingrediants in a small bowl toss with potato mixuture. Add salt and pepper to taste
Cashew Chicken Rotini Salad
1 16oz rotini or spiral pasta
4 c cubed chicken
1 20 oz can pineapple tibits
1 1/2 c celery sliced/chopped
3/4 c thinly sliced green onions
1 c seedless green grapes
1 c seedless red grapes
1 pkg (6oz) dried cranberries
1 c ranch dressing
3/4 c mayo
2 c salted cashew (or peanuts cause I don't like cashews)
Cook the pasta according to directions. Meanwhile, in a large bowl, combine the drained pineapple, celery, onions, grapes and cranberries. Drain pasta, rinse in cold water, stir in pasta. In a small bowl, whisk the ranch and mayo. Pour over salad and toss to coat. Refridgerate at least 2 hours. Just before serving stir in nuts.
4 c cubed chicken
1 20 oz can pineapple tibits
1 1/2 c celery sliced/chopped
3/4 c thinly sliced green onions
1 c seedless green grapes
1 c seedless red grapes
1 pkg (6oz) dried cranberries
1 c ranch dressing
3/4 c mayo
2 c salted cashew (or peanuts cause I don't like cashews)
Cook the pasta according to directions. Meanwhile, in a large bowl, combine the drained pineapple, celery, onions, grapes and cranberries. Drain pasta, rinse in cold water, stir in pasta. In a small bowl, whisk the ranch and mayo. Pour over salad and toss to coat. Refridgerate at least 2 hours. Just before serving stir in nuts.
Crunchy Romaine Strawberry Salad
1 pkg ramem noodles
1 c walnut
1/4 c butter
1/4 c veg oil
1/4 c red wine vinegar
1/2 t soy sauce
8 c torn romain
1/2 c green onion
2 c fresh strawberries
Discard seasoning packet from the noodles, break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden brown
For dressing, in a jar or container with tight fitting lid, combine the oil, sugar, vinegar and soy sauce shake well. Just before serving, combine the romain, onions, strawberries adn noodle mixture in a large bowl. Drizzle with dressing and toss gently.
1 c walnut
1/4 c butter
1/4 c veg oil
1/4 c red wine vinegar
1/2 t soy sauce
8 c torn romain
1/2 c green onion
2 c fresh strawberries
Discard seasoning packet from the noodles, break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden brown
For dressing, in a jar or container with tight fitting lid, combine the oil, sugar, vinegar and soy sauce shake well. Just before serving, combine the romain, onions, strawberries adn noodle mixture in a large bowl. Drizzle with dressing and toss gently.
Friday, May 22, 2009
Secret Recipe Raspberry Bars
Ingredients
3/4 cup butter, softened
1/2 cup sugar
1 3/4 cups flour
1/3 cup pecans, chopped
1/4 teaspoon almond extract
1/4 teaspoon salt
8 ounces seedless raspberry preserves (1 cup)
1/2 cup sweetened flaked coconut
Cooking Directions
Preheat oven to 350° F.
Using mixer, beat together butter and sugar at medium speed.
Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs.
Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish.
Spread raspberry preserves evenly over the crust.
Sprinkle the reserved flour mixture over the preserves.
Sprinkle the coconut on top.
Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.
3/4 cup butter, softened
1/2 cup sugar
1 3/4 cups flour
1/3 cup pecans, chopped
1/4 teaspoon almond extract
1/4 teaspoon salt
8 ounces seedless raspberry preserves (1 cup)
1/2 cup sweetened flaked coconut
Cooking Directions
Preheat oven to 350° F.
Using mixer, beat together butter and sugar at medium speed.
Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs.
Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish.
Spread raspberry preserves evenly over the crust.
Sprinkle the reserved flour mixture over the preserves.
Sprinkle the coconut on top.
Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.
Thursday, May 21, 2009
Gina's frosting
Decorator's frosting by Gina
4c powder sugar
3/4 crisco
2T water
1/4 t salt
1/2 t almond or 1t vanilla
Place half of powdered sugar in bowl. Add shortening, salt, flavoring, water. Beat on medium speed until fluffy. Add remaining powdered sugar mix until blended. Add color if wanted, keeps in fridge several weeks.
4c powder sugar
3/4 crisco
2T water
1/4 t salt
1/2 t almond or 1t vanilla
Place half of powdered sugar in bowl. Add shortening, salt, flavoring, water. Beat on medium speed until fluffy. Add remaining powdered sugar mix until blended. Add color if wanted, keeps in fridge several weeks.
Saturday, May 9, 2009
Scrambled Egg Muffins
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
1.In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2.Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.
Underbaking a bit is recomended if you plan on freezing and reheating them
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
1.In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2.Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.
Underbaking a bit is recomended if you plan on freezing and reheating them
Subscribe to:
Posts (Atom)