In honor of father's day I thought I'd share my husband's favorite recipe (he loves Lemon)
Crust:
1 1/2 cups flour
1 1/2 cups ground walnuts
1 1/2 sticks of butter
Filling:
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip
Topping:
2 small packages instant lemon pudding
3 cups cold milk
Crust:
Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9x13 pan.
Bake at 325°F for 30 minutes. Let cool.
Filling:
Mix well and spread over cool baked crust. Refrigerate.
Topping:
Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.
Top off with more Cool Whip and nuts, if desired.
Sunday, June 20, 2010
Wednesday, June 9, 2010
Chicken Enchilada Ring
2 C. coarsely chopped chicken
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream
Preheat oven to 375° F.
Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 10-14 minutes or until golden brown. The person who gave me this recipe told me 20-25 min but that was way too long and I ended up with a burnt ring.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.
version 2
Chicken Enchilada Ring
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
I make two rings and have one for the next day so it's an easy dish and everyone loves it
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream
Preheat oven to 375° F.
Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 10-14 minutes or until golden brown. The person who gave me this recipe told me 20-25 min but that was way too long and I ended up with a burnt ring.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.
version 2
Chicken Enchilada Ring
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
I make two rings and have one for the next day so it's an easy dish and everyone loves it
Tuesday, January 19, 2010
Citrus Garlic Chicken
Ingredients
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Directions
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Notes: I double the recipe for the glaze because at times I've found that it wasn't enough.
Goes great with Mashed potatoes and peas
amazingly juicy chicken
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Directions
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Notes: I double the recipe for the glaze because at times I've found that it wasn't enough.
Goes great with Mashed potatoes and peas
amazingly juicy chicken
Frozen Chocolate Cookie Cake
Ingredients
Ganache and Filling:
1/2 gallon any flavor ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels
Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix (or any flavor you like)
1 1/2 cups water
1/2 cup vegetable oil
3 eggs
Directions
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
Preheat oven to 350 degrees F.
Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.
While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.
Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.
Ganache and Filling:
1/2 gallon any flavor ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels
Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix (or any flavor you like)
1 1/2 cups water
1/2 cup vegetable oil
3 eggs
Directions
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
Preheat oven to 350 degrees F.
Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.
While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.
Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.
Tuesday, January 5, 2010
Crispy Ranch Chicken
Ingredients:
Serves 4
2 cups crispy rice cereal (such as rice crispies)
1/2 cup grated Parmesan cheese
1 envelope (1oz) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken (about 5oz each)
1. Preheat oven to 350, spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.
Serves 4
2 cups crispy rice cereal (such as rice crispies)
1/2 cup grated Parmesan cheese
1 envelope (1oz) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken (about 5oz each)
1. Preheat oven to 350, spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.
Thursday, December 17, 2009
Sparkling lemon snowflakes
Lowfat and refreshing! I made these this morning and they were pretty simple. The glaze may need a little more liquid added I've found I'll let you decide.
you will need
3/4 cup butter
3/4 granulated sugar
2 teaspoons grated fresh lemon zest (approx. 1 large lemon)
1 egg
2 1/4 cup flour
1/4 teaspoon salt
glaze
2 cups powdered sugar
2 tablespoons lemon juice (I added a little more)
2 tablespoons water
1/4 cup coarse white sparking sugar
1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. add lemon zest and egg; beat until well blended. on low speed gradually beat in flour and salt until well blended.
2. Heat oven to 350f. On floured surface roll dough to 1/8 thick. Cut with snowflake cookie cutters (or star cookie cutters) Place on ungreased cookie sheets 2 inches apart.
3. Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks cool completely about 10 mintues.
4. In small bowl mix powdered sugar, lemon juice and water. Spread glaze on cookies, sprinkle tops with coarse sugar and allow to dry. Store in airtight container.
makes 6 dozen cookies
you will need
3/4 cup butter
3/4 granulated sugar
2 teaspoons grated fresh lemon zest (approx. 1 large lemon)
1 egg
2 1/4 cup flour
1/4 teaspoon salt
glaze
2 cups powdered sugar
2 tablespoons lemon juice (I added a little more)
2 tablespoons water
1/4 cup coarse white sparking sugar
1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. add lemon zest and egg; beat until well blended. on low speed gradually beat in flour and salt until well blended.
2. Heat oven to 350f. On floured surface roll dough to 1/8 thick. Cut with snowflake cookie cutters (or star cookie cutters) Place on ungreased cookie sheets 2 inches apart.
3. Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks cool completely about 10 mintues.
4. In small bowl mix powdered sugar, lemon juice and water. Spread glaze on cookies, sprinkle tops with coarse sugar and allow to dry. Store in airtight container.
makes 6 dozen cookies
Peppermint swirls
These are so easy and yummy once baked they look like peppermint candies
You will need:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon peppermint extract (a little more if you like it a little more minty)
1/4 teaspoon red food coloring
2 tablespoons granulated sugar
1. heat oven to 350F. In a large bowl beat butter powdered sugar and vanilla with mixer on medium speed or mix with spoon. Stir in flour. Divide dough in half. stir in peppermint extract and food color into one half of dough. Divide each color dough in half.
2. On surface generously sprinklied with flour, shape each into rope 12 inches long. place 2 ropes, 1 red and 1 white side by side. twist ropes repeat with remaining 2 pieces of dough.
3. Cut twisted ropes into 1/2 inch pieces; shape each into ball. On ungreased cookie sheet, place balls about 1 inch apart. Flatten to about 1/4 inch thickness with greased bottom of glass dipped in granulated sugar.
4. Bake 7 to 9 minutes or until set. Removed from cookie sheet to cooling rack. Cool
Makes about 4 dozen cookies.
You will need:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon peppermint extract (a little more if you like it a little more minty)
1/4 teaspoon red food coloring
2 tablespoons granulated sugar
1. heat oven to 350F. In a large bowl beat butter powdered sugar and vanilla with mixer on medium speed or mix with spoon. Stir in flour. Divide dough in half. stir in peppermint extract and food color into one half of dough. Divide each color dough in half.
2. On surface generously sprinklied with flour, shape each into rope 12 inches long. place 2 ropes, 1 red and 1 white side by side. twist ropes repeat with remaining 2 pieces of dough.
3. Cut twisted ropes into 1/2 inch pieces; shape each into ball. On ungreased cookie sheet, place balls about 1 inch apart. Flatten to about 1/4 inch thickness with greased bottom of glass dipped in granulated sugar.
4. Bake 7 to 9 minutes or until set. Removed from cookie sheet to cooling rack. Cool
Makes about 4 dozen cookies.
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