super easy once you get the marshmallow fluff out of the container.
1 package Cream Cheese
1 small jar Marshmallow Fluff or Cream
2 tsp Lemon Juice
Zest of one Lemon
Mix together until creamy and smooth. It is easiest if you bring the cream cheese to room temperature and warm up the fluff a little. Serve with a variety of fruits and enjoy!
Tuesday, March 24, 2009
Monday, February 9, 2009
Strawberry Heart Cupcakes
Strawberry Heart Cupcakes
1 package strawberry cake mix
2 cups (16) oz sour cream
2 eggs
1/3 cup strawberry preserves
1 can vanilla frosting divided (OR MAKE YOUR OWN)
Red food coloring
red and pink sprinkles
In a large bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Place 27 paper or foil liners in heart shaped or standard muffin tins. (if using standard tins, tuck a 1/2 in foil ball or marble between each liner cup to form a heart shape. Fill cup half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. Bake at 350 degrees for 22-27 minutes. or till toothpick comes out clean. Cool ten minutes before removing from pans.
Decorate with colored frosting and sprinkles as desired.
Makes 2 dozen.
1 package strawberry cake mix
2 cups (16) oz sour cream
2 eggs
1/3 cup strawberry preserves
1 can vanilla frosting divided (OR MAKE YOUR OWN)
Red food coloring
red and pink sprinkles
In a large bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Place 27 paper or foil liners in heart shaped or standard muffin tins. (if using standard tins, tuck a 1/2 in foil ball or marble between each liner cup to form a heart shape. Fill cup half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. Bake at 350 degrees for 22-27 minutes. or till toothpick comes out clean. Cool ten minutes before removing from pans.
Decorate with colored frosting and sprinkles as desired.
Makes 2 dozen.
German “Puffy” Pancakes of Love
German “Puffy” Pancakes of Love
1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*
Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.
These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.
**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.
1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*
Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.
These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.
**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.
molten chocolate cakes
Molten Chocolate Cakes
(makes 4 small cakes)
4 squares BAKER'S Semi-Sweet Chocolate (or other good quality baking chocolate)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
Wednesday, December 3, 2008
Chicken Corn chowder
2 TBL olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves of garlic, minced
3 14oz cans of chicken broth
1 2lb bag of frozen corn or 8 ears of fresh corn (cut kernels off)
2 large chicken breasts, cooked and shredded
1/2 cup heavy cream
8oz sour cream
salt and pepper to taste
Heat oil in large pot over medium heat. When hot, saute onion, carrots and celery until slightly softened, about 5-8mins. Stir in garlic and cook for 1 min then add chicken broth, corn and chicken. Cook for 5 mins, until heated through. Reduce heat to low and stir in sour cream, salt and pepper to taste.
Top with avocado and tomato if desired.
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves of garlic, minced
3 14oz cans of chicken broth
1 2lb bag of frozen corn or 8 ears of fresh corn (cut kernels off)
2 large chicken breasts, cooked and shredded
1/2 cup heavy cream
8oz sour cream
salt and pepper to taste
Heat oil in large pot over medium heat. When hot, saute onion, carrots and celery until slightly softened, about 5-8mins. Stir in garlic and cook for 1 min then add chicken broth, corn and chicken. Cook for 5 mins, until heated through. Reduce heat to low and stir in sour cream, salt and pepper to taste.
Top with avocado and tomato if desired.
Shredded Chicken Taquitos
2 TBL extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper (optional)
1 TBL finely chopped jalapeno pepper (optional)
2 cups cooked and shredded chicken breast
3 TBL fine chopped cilantro (I use less than this)
1/2 tea salt
1/2 tea cumin
1/4 tea pepper
1 can diced tomatoes (with green chilies optional but yummy) *i run this through a blender*
3 TBL oil
burrito sized tortillas
Ina skillet, heat oil over medium heat. Add onion, bell pepper and jalapeno. Cook 3-5 mins or until veggies are tender.
Stir in chicken, 3TBL cilantro, salt, cumin, pepper and tomatoes, cook 5mins.
Place oil into large skillet over medium heat. Place 2 large TBL chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks.
In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side.
Remove and place on papertowel lined plate.
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper (optional)
1 TBL finely chopped jalapeno pepper (optional)
2 cups cooked and shredded chicken breast
3 TBL fine chopped cilantro (I use less than this)
1/2 tea salt
1/2 tea cumin
1/4 tea pepper
1 can diced tomatoes (with green chilies optional but yummy) *i run this through a blender*
3 TBL oil
burrito sized tortillas
Ina skillet, heat oil over medium heat. Add onion, bell pepper and jalapeno. Cook 3-5 mins or until veggies are tender.
Stir in chicken, 3TBL cilantro, salt, cumin, pepper and tomatoes, cook 5mins.
Place oil into large skillet over medium heat. Place 2 large TBL chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks.
In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side.
Remove and place on papertowel lined plate.
Creamy enchiladas
These are my 2nd favorite enchiladas. I LOVE them.
2 cups of chicken, cooked and shredded
2 TBL olive oil
1 clove garlic crushed
8oz tomato sauce
1/4 tea salt
3 cups heavy cream
3 bouillon cubes- chicken
1/3 cup olive oil
12 tortillas
1.5 cups monteray jack cheese
1 large onion 1/4 tea sugar
Saute onion in 2TBL oil. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer, 5mins. In large saucepan heat cream. Dissolve boullion in cream. Don't heat too hot. Set aside
In small skillet heat 1/3 cup of oil and dip each tortilla in oil turning once for a few secs to soften, drain them on paper towels. Dip tortilla in cream- place on flat surface, add 3TBL of chicken mixture and roll up. Place rolled tortilla seam side down in baking dish (9x13). Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake at 350 25-30mins.
2 cups of chicken, cooked and shredded
2 TBL olive oil
1 clove garlic crushed
8oz tomato sauce
1/4 tea salt
3 cups heavy cream
3 bouillon cubes- chicken
1/3 cup olive oil
12 tortillas
1.5 cups monteray jack cheese
1 large onion 1/4 tea sugar
Saute onion in 2TBL oil. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer, 5mins. In large saucepan heat cream. Dissolve boullion in cream. Don't heat too hot. Set aside
In small skillet heat 1/3 cup of oil and dip each tortilla in oil turning once for a few secs to soften, drain them on paper towels. Dip tortilla in cream- place on flat surface, add 3TBL of chicken mixture and roll up. Place rolled tortilla seam side down in baking dish (9x13). Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake at 350 25-30mins.
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