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Archive for January, 2006

Easy & yummy!

INGREDIENTS:

4 Italian sausages (or mennonite sausages)
4 large whole wheat tortillas
3/4 cup mozzarella cheese (or any kind)

Salsa

1/2 cup drained, rinsed canned black beans
1/3 cup diced red onion
1/3 cup diced red pepper
1/3 cup canned corn kernels
2 tbsp coriander
2 tbsp red wine vinegar
1 small plum tomato, chopped
Pinch of salt & pepper

DIRECTIONS:

Mix together salsa ingredients, and set aside.

Cut sausages in half lengthwise, but not all the way through. Open like a book. In skillet, grill sausages over med-high heat, turning halfway through, until cooked, about 8 minutes.

Grill tortillas, turning halfway through, until marked, about 1 minute.

Place each sausage on tortilla. Fill with an equal portion of the salsa & cheese. Roll up & serve.

**We have a George Foreman grill, so I usually fill them first, and then grill them, instead of grilling the tortillas ahead of time.

A

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Oatmeal Peanut Butter Cookies

Peanut Butter Heaven

If I want to be “healthy” (Ha!), I use whole wheat flour.

INGREDIENTS:

Cookie:
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats

Filling:
3 tablespoons butter, softened
1 cup confectioners’ sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

DIRECTIONS:

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.

To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

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Play Doh

For all you moms out there.

1 cup flour
1/2 cup salt
1 cup water (warm)
1 tsp oil
2 tsp cream of tartar
food colouring

Mix and cook until thick.

Knead on wax paper.

ps. Sarah enjoys the salty flavour of this dough, so I have to be a little careful that she doesn’t eat what she makes!!

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Chocolate Sundae Pudding

SOOOOOOOOOOO goooooooooooood.

From my Grandma.

k

1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa
2/3 cup sugar
1/2 cup milk
1/2 cup chopped nuts
2 tbsp melted butter
1 tsp vanilla

Sift all dry ingredients into bowl. Add nuts, milk, butter and vanilla, and blend well. This will be quite thick.

Pour into greased casserole.

Topping:

mix together:
1/4 cup white sugar
1/2 cup brown sugar
3 tbsp cocoa
1/2 tsp salt
1 tsp vanilla

Spread evenly over batter then pour 1 cup boiling water over all (don’t stir!!) Bake 1 hour at 350 F. Put lid on casserole for last half hour.

I usually double the topping portion for more sauce!!!

YUM.

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Hot Crab Dip

I made this last night, but served it with tortillas chips instead of bread. I think that any means of getting it into your mouth is a good one!

INGREDIENTS:

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

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Baked Havarti Chicken

Dayna got this one from Allrecipes.com and made it for Austin. Now, there’s apparently talk of a wedding 🙂

INGREDIENTS:

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

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Cream Cheese Icing

This makes a LOT, so I usually half it.

Ingredients:

8 oz cream cheese
1/2 cup butter or margarine (marg makes it softer)
4 cups icing sugar
1 tsp vanilla

MMMM….Cream cheese icing

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