You've GOT to try this peach cobbler......you might read through the recipe and not get to excited, but it is so delish and so so easy!!
Ingredients
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 Tbs butter
1 1/2 cup self-rising flour
1 1/2 cups milk
Ground cinnamon and nutmeg
1. Preheat oven to 350.
2. Combine the peaches, 1 cup sugar and water in a saucepan and mix well. Bring to a boil and simmer for 10 min. Remove from heat.
5.Put the butter in a 9 x13 pan and place in oven to melt.
4. Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. do not stir. Spoon fruit on top, gently pouring syrup. Sprinkle top with cinnamon (be generous) and nutmeg (not too much). Batter will rise to top during baking. Bake for 30 to 45 min.
Monday, August 30, 2010
Tuesday, August 3, 2010
Mozzarella and Tomato Salad
1 container of grape tomatoes
1 16 ball of soft mozzarella
1 package of fresh basil
olive oil
balsamic vinegar
Cut the cheese into small squares...put in a bowl. Half the tomatoes and add them to the cheese. Cut up enough basil (into thin, bite sized strips) so you have some with every bite.
Then drizzle with the amount of oil and vinegar that you desire. Salt and pepper to taste.
Unlike my other recipes ....this will only make enough for about 4-6 people.
1 16 ball of soft mozzarella
1 package of fresh basil
olive oil
balsamic vinegar
Cut the cheese into small squares...put in a bowl. Half the tomatoes and add them to the cheese. Cut up enough basil (into thin, bite sized strips) so you have some with every bite.
Then drizzle with the amount of oil and vinegar that you desire. Salt and pepper to taste.
Unlike my other recipes ....this will only make enough for about 4-6 people.
Acine de pepe salad
( it is important to know that this salad must begin it's preparation a day before you want to serve it.)
1 box acine de pepe pasta
3 cups mandarin oranges
2 cups pineapple tidbits
1 can crushed pineapple drained
2 cups of miniature marshmallows
1 large container whipped topping
Cook pasta according to package instructions and drain it immedieately. You must use a fine strainer. Set aside while preparing the dressing. ( Do not overcook the pasta! I should be firm.
Dressing:
2 small cans pineapple juice
1 cup sugar
2 Tbs flour
2 egg yolks
1/4 cup lemon juice
In a small saucepan combine the pineapple juice, sugar, flour and 2 egg yolks. Whisk together until well blended. Bring to a boil and stir until thick Remove from the burner and whisk in the lemon juice.
Combine this with the cooked pasta and allow to marinate overnight.
When you are ready to prepare the salad....remove the mixture from the pot and place in a large bowl. Add the crushed pineapple and pineapple tidbits and break the pasta apart into separated bits. Then add the oranges, marshmallows and whipped topping, Stir to mix well, Keep cool until ready to serve. This will easily serve from 15 to 20 people.
1 box acine de pepe pasta
3 cups mandarin oranges
2 cups pineapple tidbits
1 can crushed pineapple drained
2 cups of miniature marshmallows
1 large container whipped topping
Cook pasta according to package instructions and drain it immedieately. You must use a fine strainer. Set aside while preparing the dressing. ( Do not overcook the pasta! I should be firm.
Dressing:
2 small cans pineapple juice
1 cup sugar
2 Tbs flour
2 egg yolks
1/4 cup lemon juice
In a small saucepan combine the pineapple juice, sugar, flour and 2 egg yolks. Whisk together until well blended. Bring to a boil and stir until thick Remove from the burner and whisk in the lemon juice.
Combine this with the cooked pasta and allow to marinate overnight.
When you are ready to prepare the salad....remove the mixture from the pot and place in a large bowl. Add the crushed pineapple and pineapple tidbits and break the pasta apart into separated bits. Then add the oranges, marshmallows and whipped topping, Stir to mix well, Keep cool until ready to serve. This will easily serve from 15 to 20 people.
Crab Salad
2 lbs of artificial crab meat...broken up into small pieces and set aside in a bowl.
2 tsp. Dijon mustard
2 tsp. Yellow mustard
1 tsp. salt
1/2 tsp pepper
1/2 tsp dill weed
1/4 cup wine vinegar
1/3 cup sugar
7 stalks celery (cut up ...sliced or diced)
1/2 large purple onion...diced fine
6 eggs (hard boiled and grated)
2 cups of mayonnaise
Add the shredded crab meat to the rest of the ingredients and stir well. Refrigerate until chilled. This will serve about 15 people. This salad can also be served on small croissants.
2 tsp. Dijon mustard
2 tsp. Yellow mustard
1 tsp. salt
1/2 tsp pepper
1/2 tsp dill weed
1/4 cup wine vinegar
1/3 cup sugar
7 stalks celery (cut up ...sliced or diced)
1/2 large purple onion...diced fine
6 eggs (hard boiled and grated)
2 cups of mayonnaise
Add the shredded crab meat to the rest of the ingredients and stir well. Refrigerate until chilled. This will serve about 15 people. This salad can also be served on small croissants.
Monday, May 3, 2010
Steak with Spicy Mushroom Sauce
5 Tbs. butter
1 lb of mushrooms....quartered
1 shallot, finely chopped
1/4 cup of chopped fresh parsley
salt and pepper
4 beef top loin or rib eye steaks, each about 1 inch thick
1 onion thinly sliced
1/8 tsp hot red pepper flakes
1/8 tsp cayenne pepper
1 dash of hot pepper sauce
2 tsp. Worcestershire sauce
2 tsp. sugar
2/3 cup cooking sherry ( or substitute with more beef stock)
1 cup beef stock
1. Melt 2 Tbs of the butter in a frying pan. Add the mushrooms and shallot, and cook until softened, about 5 min. Drain off the excess liquid. Sprinkle the mushrooms with the parsley and a little salt and pepper. Set aside.
2. Preheat the broiler. Sprinkle the steaks with salt and pepper and arrange them on the rack in the broiler pan. Set aside.
3 Milt the remaining butter in a saucepan, Add the onion and cook until softened, about 4 min. Stir in the red pepper flakes, cayenne, hot pepper sauce, Worcestershire sauce, sugar and sherry. Bring to a boil until the sauce is reduced by half.
4. Meanwhile, broil the steaks about 3 inches from the heat, 5 min on each side for med rare, 8 min. on each side for medium.
5. While the steaks are cooking, add the stock to the sauce and boil again to reduce by half. Season to taste with salt and pepper, Stir in the cooked mushrooms.
6. Transfer the steaks to heated plates and spoon the sauce on top.
The sauce is also wonderful with BBQ'ed steaks....I also make a little extra so I can put it on top of mash potatoes.
1 lb of mushrooms....quartered
1 shallot, finely chopped
1/4 cup of chopped fresh parsley
salt and pepper
4 beef top loin or rib eye steaks, each about 1 inch thick
1 onion thinly sliced
1/8 tsp hot red pepper flakes
1/8 tsp cayenne pepper
1 dash of hot pepper sauce
2 tsp. Worcestershire sauce
2 tsp. sugar
2/3 cup cooking sherry ( or substitute with more beef stock)
1 cup beef stock
1. Melt 2 Tbs of the butter in a frying pan. Add the mushrooms and shallot, and cook until softened, about 5 min. Drain off the excess liquid. Sprinkle the mushrooms with the parsley and a little salt and pepper. Set aside.
2. Preheat the broiler. Sprinkle the steaks with salt and pepper and arrange them on the rack in the broiler pan. Set aside.
3 Milt the remaining butter in a saucepan, Add the onion and cook until softened, about 4 min. Stir in the red pepper flakes, cayenne, hot pepper sauce, Worcestershire sauce, sugar and sherry. Bring to a boil until the sauce is reduced by half.
4. Meanwhile, broil the steaks about 3 inches from the heat, 5 min on each side for med rare, 8 min. on each side for medium.
5. While the steaks are cooking, add the stock to the sauce and boil again to reduce by half. Season to taste with salt and pepper, Stir in the cooked mushrooms.
6. Transfer the steaks to heated plates and spoon the sauce on top.
The sauce is also wonderful with BBQ'ed steaks....I also make a little extra so I can put it on top of mash potatoes.
Banana Drop Cookies
1 cup butter
1 cup sugar
2 eggs (slightly beaten)
1 cup mashed bananas
1/2 cup buttermilk
1 tsp vanilla
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts (optional)
Icing
1 (3 ounce) package cream cheese
1/3 cup butter
1 Tbs milk
1 Tbs vanilla 2 cups powdered sugar
Mix butter, sugar eggs, stir in bananas, buttermilk and vanilla. Stir in dry ingredients and nuts. Chill dough for 1 hour. Drop by teaspoon on lightly greased cookie sheet and bake approximately 12-14 minutes in oven heated at 375 degrees.
Icing: Mix cream cheese, butter, milk m vanilla and powdered sugar. Beat well.
1 cup sugar
2 eggs (slightly beaten)
1 cup mashed bananas
1/2 cup buttermilk
1 tsp vanilla
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts (optional)
Icing
1 (3 ounce) package cream cheese
1/3 cup butter
1 Tbs milk
1 Tbs vanilla 2 cups powdered sugar
Mix butter, sugar eggs, stir in bananas, buttermilk and vanilla. Stir in dry ingredients and nuts. Chill dough for 1 hour. Drop by teaspoon on lightly greased cookie sheet and bake approximately 12-14 minutes in oven heated at 375 degrees.
Icing: Mix cream cheese, butter, milk m vanilla and powdered sugar. Beat well.
Chocolate-raspberry cheesecake
1 1/4 cups granulated sugar
I cup all purpose flour
1/3 cup better, cut up
4 tsp finely shredded lemon peel
2 tsp. vanilla
3 8 or pkg cream cheese or reduced fat cream cheese (neufchatel)
2 Tbs flour
2 eggs
1 egg yolk
1/4 cup milk
1/4 cup raspberries
1 3.5 ox bar chocolate with liquid raspberry filling or two 1.45 oz bars milk chocolate broken
Sifted powdered sugar
1 Preheat oven to 375 . In food processor, combine 1/4 cup of the granulated sugar, 1 cup flour, butter, 2 teaspoons of the lemon peel, and 1 teaspoon of the vanilla.
Cover and process until fine crumbs form. Press mixture onto bottom and 1 1/2 to 2 inches up side of 8 or 9 inch spingform pan. Bake for 10 to 12 min or until lightly browned. Cool on wire rack.
2. Meanwhile, in large bowl, combine cream cheese, 2 tablespoons flour, remaining granulated sugar, and remaining vanilla. Beat with electric mixer until smooth. Add eggs and egg yolk all at once; beat on low speed just until combined. Stir in milk and remaining lemon peel.
3. Pour half of the mixture into crust-lined pan. Sprinkle with raspberries and chocolate. Pour remaining cream cheese mixture into pan.
4. Place spring-form pan in shallow baking pan. Bake for 35 to 45 min for 8 inch pan, 35 to 40 min for the 9 inch pan, or until center appears nearly set when gently shaken.
5. Cool on wire rack for 15 min. Loosen crust from side; cool for 30 min. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. If desired, garnish with additional raspberries and sprinkle with powdered sugar.
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