Ingredients
Cake
1 package instant pistachio pudding mix
1 box white cake mix
1 cup oil, plus
1 tablespoon oil
1/2 cup pistachio nuts, chopped (optional)
1 cup ginger ale
3 eggs
Frosting
1 package instant pistachio pudding mix
1(14ounce)can sweetened condensed milk
1(12ounce)carton frozen non-dairy whipped topping, thawed
Directions
Combine cake ingredients; mix about 5 minutes on medium speed.
Spray two 9-inch cake pans with cooking spray; evenly divide the batter between pans.
Bake at 350ยบ for about 20 minutes. Remember that if you are using dark pans bake at 325. Check cake doneness with a toothpick.
Cool completely before frosting.
Frosting: combine all ingredients; stirring by hand.
Frost cake and refrigerate.
***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
**** 4 stars for ease
OH MY! This cake was wonderful! It was torture to smell it baking and know that we wouldn't get to eat it until the next day! The frosting is amazing and when you first mix it together you are sure it is not going to work as frosting but it comes together and it tastes wonderful. I didn't give it 5 stars on ease based mainly on the fact that I am not a big fan of making layer cakes...it's my cake laziness. It is not a hard cake to make at all- it just takes a little extra effort.
Thursday, March 27, 2008
Big Grandma's Best Peanut Butter Cookies
Ingredients
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour(1/4 cup more if needed)
Directions
Cream together the sugars, Crisco, peanut butter.
Add the eggs and vanilla.
Sift the dry ingredients together and add gradually until blended well.
Roll into tablespoon size balls.
Roll cookie dough balls into sugar.
Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
Bake at 350° oven for 11-13 minutes.
**** 4 stars for overall taste
??? My kids weren't here to try them
**** 4 stars for ease
These were crispy on the outside and soft inside...a trait I love in cookies but they didn't have a strong peanut butter flavor that I love. I think next time I will add peanut butter chips to them. My kids were not here to test them and most of them went to work with DH so I haven't heard how they went over. They are pretty easy to make but some people do not like the rolling in sugar step.
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour(1/4 cup more if needed)
Directions
Cream together the sugars, Crisco, peanut butter.
Add the eggs and vanilla.
Sift the dry ingredients together and add gradually until blended well.
Roll into tablespoon size balls.
Roll cookie dough balls into sugar.
Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
Bake at 350° oven for 11-13 minutes.
**** 4 stars for overall taste
??? My kids weren't here to try them
**** 4 stars for ease
These were crispy on the outside and soft inside...a trait I love in cookies but they didn't have a strong peanut butter flavor that I love. I think next time I will add peanut butter chips to them. My kids were not here to test them and most of them went to work with DH so I haven't heard how they went over. They are pretty easy to make but some people do not like the rolling in sugar step.
Soft Chocolate Chip Cookies
Ingredients
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1(4ounce)package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips
Directions
Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teasponful and bake 10-12 minutes.
**** 4 stars for taste
**** 4 stars for "my kid" friendly
***** 5 stars for ease
These were pretty good and I got lots of compliments on them but I wouldn't say they were the best cookies I have ever made. My kids said my other recipe was better. They are just as easy as drop cookies can be so they aren't hard. They had kind of a "crispy" outside and a soft inside so that was nice but over all taste wasn't mind blowing.
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1(4ounce)package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips
Directions
Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teasponful and bake 10-12 minutes.
**** 4 stars for taste
**** 4 stars for "my kid" friendly
***** 5 stars for ease
These were pretty good and I got lots of compliments on them but I wouldn't say they were the best cookies I have ever made. My kids said my other recipe was better. They are just as easy as drop cookies can be so they aren't hard. They had kind of a "crispy" outside and a soft inside so that was nice but over all taste wasn't mind blowing.
Wednesday, March 19, 2008
Oven Fried Chicken Chimichangas
Ingredients
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops(about 1/4 cup)
6(8inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onions, for serving
picante sauce, for serving
Directions
1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400°F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side.
***** 5 stars for taste
***** 5 stars for "my kids" friendly
***** 5 stars for ease
These were really tasty and the tortillas had about the same texture as the deep fried ones --it was awesome! The filling mixture smelled wonderful so the DH and I snuck a spoonful before we started filling the shells and it was really good. Another great, super simple recipe!
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops(about 1/4 cup)
6(8inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onions, for serving
picante sauce, for serving
Directions
1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400°F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side.
***** 5 stars for taste
***** 5 stars for "my kids" friendly
***** 5 stars for ease
These were really tasty and the tortillas had about the same texture as the deep fried ones --it was awesome! The filling mixture smelled wonderful so the DH and I snuck a spoonful before we started filling the shells and it was really good. Another great, super simple recipe!
Tuesday, March 18, 2008
Make Ahead Italian Sausage and Pasta Bake
Ingredients
1 1/2 lbs Italian sausage(mild or hot)
olive oil (optional)
2 onions, coarsely chopped
3 garlic cloves, minced
1 large sweet red pepper, coarsely chopped
28 ounces meatless extra chunky pasta sauce
213 ml can tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon fennel seeds
5 cups penne pasta
1(284g)package fresh spinach(trimmed and coarsely chopped)
3 cups shredded provolone cheese or mozzarella cheese
1 cup grated asiago cheese or parmesan cheese
Directions
1 Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
2 Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
3 Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
4 Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
5 To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
***** 5 stars for yummyness
***** 5 stars for "my kid" friendly
**** 4 stars for ease
This is wonderful! I forgot the spinach and didn't have any fennel seeds so the one I made did not have that stuff and it was still fantastic! I don't know that I will ever add those two things as it was SO fantastic without it! As leftovers is was dare I say even better?~! Love this recipe and it will probably be served in my house every 4-6 weeks!
1 1/2 lbs Italian sausage(mild or hot)
olive oil (optional)
2 onions, coarsely chopped
3 garlic cloves, minced
1 large sweet red pepper, coarsely chopped
28 ounces meatless extra chunky pasta sauce
213 ml can tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon fennel seeds
5 cups penne pasta
1(284g)package fresh spinach(trimmed and coarsely chopped)
3 cups shredded provolone cheese or mozzarella cheese
1 cup grated asiago cheese or parmesan cheese
Directions
1 Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
2 Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
3 Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
4 Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
5 To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
***** 5 stars for yummyness
***** 5 stars for "my kid" friendly
**** 4 stars for ease
This is wonderful! I forgot the spinach and didn't have any fennel seeds so the one I made did not have that stuff and it was still fantastic! I don't know that I will ever add those two things as it was SO fantastic without it! As leftovers is was dare I say even better?~! Love this recipe and it will probably be served in my house every 4-6 weeks!
Cheese Enchilada Stack
Ingredients
12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1(15ounce)can enchilada sauce
1 bunch green onions
1(4ounce)can green chilies
Directions
1 Preheat oven to 400 degrees.
2 Spray square 8x8 baking pan with pam (the garlic one is good).
3 Line pan with layer of corn tortillas.
4 Top with 1/3 sauce, cheese, chilis, and onions.
5 Top with second layer of tortillas.
6 Top with second layer of 1/3 sauce, cheese, chilis, and onions.
7 Top with final layer of tortillas.
8 End with final layer of 1/3 sauce, cheese, chilis, and onions.
9 Bake until bubbly.
Variations: You can use green sauce and 2 cups cubed chicken, or black beans, or ground beef seasoned with taco mix.
***** 5 stars for yummyness
**** 4 stars for "my kid friendly"
***** 5 stars for ease
I made the vegetarian version of this and the whole family loved it. We thought that with chicken or beef it would be even better! The kids did good with it except for the enchilada sauce I bought was a little on the hot side so they didn't have seconds! Very easy dish and very tasty~
12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1(15ounce)can enchilada sauce
1 bunch green onions
1(4ounce)can green chilies
Directions
1 Preheat oven to 400 degrees.
2 Spray square 8x8 baking pan with pam (the garlic one is good).
3 Line pan with layer of corn tortillas.
4 Top with 1/3 sauce, cheese, chilis, and onions.
5 Top with second layer of tortillas.
6 Top with second layer of 1/3 sauce, cheese, chilis, and onions.
7 Top with final layer of tortillas.
8 End with final layer of 1/3 sauce, cheese, chilis, and onions.
9 Bake until bubbly.
Variations: You can use green sauce and 2 cups cubed chicken, or black beans, or ground beef seasoned with taco mix.
***** 5 stars for yummyness
**** 4 stars for "my kid friendly"
***** 5 stars for ease
I made the vegetarian version of this and the whole family loved it. We thought that with chicken or beef it would be even better! The kids did good with it except for the enchilada sauce I bought was a little on the hot side so they didn't have seconds! Very easy dish and very tasty~
Bacon and Noodles
Ingredients
15 slices bacon
12 ounces egg noodles
1 1/2 cups cheddar cheese, shredded
1 1/2 cups sour cream
1 onion, chopped
2 tablespoons butter
Directions
1 Heat oven to 375 degrees.
2 Fry the bacon until it's crispy, drain on paper towels and crumble.
3 Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
4 In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
5 Repeat these layers 3 more times.
6 Bake the casserole in preheated oven, uncovered for 30 minutes.
***** 5 stars for yummyness
**** 5 stars for "my kid' friendly
**** 5 stars for ease
This is easy...it's yummy and it has bacon in it! How could you go wrong?
15 slices bacon
12 ounces egg noodles
1 1/2 cups cheddar cheese, shredded
1 1/2 cups sour cream
1 onion, chopped
2 tablespoons butter
Directions
1 Heat oven to 375 degrees.
2 Fry the bacon until it's crispy, drain on paper towels and crumble.
3 Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
4 In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
5 Repeat these layers 3 more times.
6 Bake the casserole in preheated oven, uncovered for 30 minutes.
***** 5 stars for yummyness
**** 5 stars for "my kid' friendly
**** 5 stars for ease
This is easy...it's yummy and it has bacon in it! How could you go wrong?
The Most AWESOME Macaroni and Cheese
Ingredients
1 lb elbow macaroni(cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese cut into cubes ( I used 1/3 each of velveeta, Monterey Jack and sharp cheddar)
breadcrumbs
Directions
1Preheat oven to 350 degrees.
2In a pan cook butter, salt, pepper and flour and stir until smooth.
3Remove from heat add milk, return to heat and bring to a boil.
4Boil 1 minute.
5Remove from heat and add cheese, stir until melted.
6Pour over elbows in a 9x9 pan, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
***** 5 stars for taste
***** 5 stars for "my kid" friendly
**** 4 stars for ease...making a box is easier but this is SO much better
OH MY GOSH! I may never eat boxed mac and cheese again! This is by far the yummiest homemade mac and cheese I have eaten! Oh man is it good! Did I mention that it was yummy? It was wonderful the next day too!
Served this with the Parmesan Sage Pork Chops...
Did I mention it was good?
1 lb elbow macaroni(cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/2 cups milk
1 lb cheese cut into cubes ( I used 1/3 each of velveeta, Monterey Jack and sharp cheddar)
breadcrumbs
Directions
1Preheat oven to 350 degrees.
2In a pan cook butter, salt, pepper and flour and stir until smooth.
3Remove from heat add milk, return to heat and bring to a boil.
4Boil 1 minute.
5Remove from heat and add cheese, stir until melted.
6Pour over elbows in a 9x9 pan, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
***** 5 stars for taste
***** 5 stars for "my kid" friendly
**** 4 stars for ease...making a box is easier but this is SO much better
OH MY GOSH! I may never eat boxed mac and cheese again! This is by far the yummiest homemade mac and cheese I have eaten! Oh man is it good! Did I mention that it was yummy? It was wonderful the next day too!
Served this with the Parmesan Sage Pork Chops...
Did I mention it was good?
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