1 box yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14oz) sweetened condensed milk
1 cup whole milk
1 cup whipping cream
1. Heat oven to 350. Grease and flour bottom and sides of 13x9-inch pan.
2. Beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into pan.
3. Bake 29-35 minutes or until the edges are golden brown. Let stand for 5-10 minutes. Poke top of the cake every 1/2 inch (a plastic fork works best, no sticking!)
4. Stir together sweetened condensed milk, whole milk and cream. Carefully pour evenly over top of cake. Cover and refrigerate for at least an hour. Top with icing.
Icing:
You can use cool whip, whip topping or homemade whip cream.
To make the whip cream mix:
1/2 quart heavy whipping cream
1/2 cup powdered sugar
and beat on high until fluffy
Wednesday, February 18, 2009
Creamy Chicken Enchiladas
1 T. butter
1 med onion, chopped
1 (4 oz.) can chopped chiles. drained
8 oz. cream cheese, softened
1/2 jar mild picante salsa
3 1/2 c. chopped cooked chicken (I used canned, SO much easier!)
8 (8-inch) flour tortillas
2 cups monterey jack cheese, shredded
2 c heavy cream
Melt butter in large skillet over medium heat. Add onion. Saute for 5 minutes. Add green chiles. Saute for 1 minute. Stir in cream cheese, salsa and chicken. Cook until cream cheese melts, stirring constantly. Spoon 2-3 tablespoons of chicken mixture into the center of each tortilla. Roll up and place seam side down in a lightly greased 9x13 inch baking dish. Sprinkle with cheese. Drizzle with heavy cream. Bake at 350 for 45 minutes.
1 med onion, chopped
1 (4 oz.) can chopped chiles. drained
8 oz. cream cheese, softened
1/2 jar mild picante salsa
3 1/2 c. chopped cooked chicken (I used canned, SO much easier!)
8 (8-inch) flour tortillas
2 cups monterey jack cheese, shredded
2 c heavy cream
Melt butter in large skillet over medium heat. Add onion. Saute for 5 minutes. Add green chiles. Saute for 1 minute. Stir in cream cheese, salsa and chicken. Cook until cream cheese melts, stirring constantly. Spoon 2-3 tablespoons of chicken mixture into the center of each tortilla. Roll up and place seam side down in a lightly greased 9x13 inch baking dish. Sprinkle with cheese. Drizzle with heavy cream. Bake at 350 for 45 minutes.
Monday, February 16, 2009
Tenderloin and Taters
Potato Casserole
1 bag frozen hash browns
2 cans cream of chicken soup
16 oz. grated cheddar cheese
16 oz. sour cream
1 stick of melted margarine
Mix all together and bake on 350 degrees for one hour.
Pork Tenderloin
Completely coat pork with unseasoned meat tenderizer. Sprinkle with black pepper. Place pork tenderloins in shallow pan with one inch of water. Cover well and bake on 300 degrees for 2 and a half hours uncover and bake additional 30 minutes.
1 bag frozen hash browns
2 cans cream of chicken soup
16 oz. grated cheddar cheese
16 oz. sour cream
1 stick of melted margarine
Mix all together and bake on 350 degrees for one hour.
Pork Tenderloin
Completely coat pork with unseasoned meat tenderizer. Sprinkle with black pepper. Place pork tenderloins in shallow pan with one inch of water. Cover well and bake on 300 degrees for 2 and a half hours uncover and bake additional 30 minutes.
Enchiladas
Beef Enchiladas:
10 tortillas
1lb ground beef
1 packet of taco seasoning
1 can of re-fried beans
2 cans of enchilada sauce
Shredded cheddar cheese or mexican cheese for on top
Cook ground beef and then season with taco seasoning at the end (might add a little water-look on packet). Spoon refried beans and a meat into tortilla. Roll tortilla and place in casserole dish. Do the same with the rest and then top with sauce and cheese. Bake 350 for 30 minutes or so.
Chicken Enchiladas:
10 tortillas
1 block of light cream cheese
11/2 cup of light sour cream
1 tsp of red pepper'
2-3 chicken breasts cooked and chopped into little pieces. OR you can buy two large cans of cooked white chicken meat (looks like tuna can only bigger). This is much easier. Add a little salsa in there if you want. Spoon mixture into tortillas, roll-up and put in casserole dish. 2 cans of enchilada sauce on top and cheese on top. Bake 350 for 30 or so.
10 tortillas
1lb ground beef
1 packet of taco seasoning
1 can of re-fried beans
2 cans of enchilada sauce
Shredded cheddar cheese or mexican cheese for on top
Cook ground beef and then season with taco seasoning at the end (might add a little water-look on packet). Spoon refried beans and a meat into tortilla. Roll tortilla and place in casserole dish. Do the same with the rest and then top with sauce and cheese. Bake 350 for 30 minutes or so.
Chicken Enchiladas:
10 tortillas
1 block of light cream cheese
11/2 cup of light sour cream
1 tsp of red pepper'
2-3 chicken breasts cooked and chopped into little pieces. OR you can buy two large cans of cooked white chicken meat (looks like tuna can only bigger). This is much easier. Add a little salsa in there if you want. Spoon mixture into tortillas, roll-up and put in casserole dish. 2 cans of enchilada sauce on top and cheese on top. Bake 350 for 30 or so.
Sunday, February 15, 2009
Bruschetta
1 (32 ounxe) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 TB extra-virgin olive oil
6 cloves garlic, peeled
Salt and pepper
2 large French baguettes, sliced 1 inch thick
1 1/2 lbs fresh mozzarella cheese, sliced 1/4 inch thick
Preheat oven to 375
In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil, and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguettes slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread 1 TB of the tomato mixture on each piece.
1 cup fresh basil leaves, washed and spun dry
4 TB extra-virgin olive oil
6 cloves garlic, peeled
Salt and pepper
2 large French baguettes, sliced 1 inch thick
1 1/2 lbs fresh mozzarella cheese, sliced 1/4 inch thick
Preheat oven to 375
In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil, and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguettes slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread 1 TB of the tomato mixture on each piece.
Almond Tea
4 cups boiling water
10 tea bags, black
2 lemons, sliced thinly
1 cup sugar
1 TB almond extract
2 tsp vanilla extract
1 2-litre bottle of lemon carbonated drink
Brew tea in a saucepan, and steep for 10 minutes. Put lemon slices into a large pitcher, giving them each a squeeze as you go. Add sugar into pitcher. Mix in tea. Add flavourings and carbonated drink right before serving. If you are not going to serve immediately, hold off on the extracts and carbonated drink until then.
10 tea bags, black
2 lemons, sliced thinly
1 cup sugar
1 TB almond extract
2 tsp vanilla extract
1 2-litre bottle of lemon carbonated drink
Brew tea in a saucepan, and steep for 10 minutes. Put lemon slices into a large pitcher, giving them each a squeeze as you go. Add sugar into pitcher. Mix in tea. Add flavourings and carbonated drink right before serving. If you are not going to serve immediately, hold off on the extracts and carbonated drink until then.
Pork Tenderloin
1/4 cup soy sauce
1/4 cup bourbon
2 TB brown sugar
2 (1 - 1 1/2 packages of pork tenderloin)
Combine first 3 ingredients in an 11 x 7 x 1 1/2 inch baking dish. Add tenderloins. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Remove from marinade; place on a rack in a shallow roasting pan (broiler pan that comes with oven). Bake at 325 for 45 minutes or until meat thermometer inserted in the the thickest part registers 160. Serves 8.
Mustard Sauce
2/3 cup sour cream
2/3 mayo
2 TB dry mustard
3-4 green onions, finely chopped
Combine all, cover and chill. Makes 1 1/3 cups
1/4 cup bourbon
2 TB brown sugar
2 (1 - 1 1/2 packages of pork tenderloin)
Combine first 3 ingredients in an 11 x 7 x 1 1/2 inch baking dish. Add tenderloins. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Remove from marinade; place on a rack in a shallow roasting pan (broiler pan that comes with oven). Bake at 325 for 45 minutes or until meat thermometer inserted in the the thickest part registers 160. Serves 8.
Mustard Sauce
2/3 cup sour cream
2/3 mayo
2 TB dry mustard
3-4 green onions, finely chopped
Combine all, cover and chill. Makes 1 1/3 cups
Subscribe to:
Posts (Atom)