Friday, April 30, 2010

Peach Cobbler Dump Cake



2 (16 0z) cans sliced peaches - best if in natural juice or lite syrup, partially drain liquid
1 (18.25 oz) box yellow cake mix
1/2 cup butter, sliced
1/2 tsp. cinnamon, or to taste
1/2 cup brown sugar

Preheat oven 375 degrees.
In 9x13 dish: pour partially drained peaches into bottom. Pour dry cake mix on top and press down firmly. Sprinkle cinnamon and brown sugar over cake mix. Completely cover top with butter slices (use more or less if necessary). Sprinkle top with additional cinnamon if desired.

Bake 45 minutes till top is golden and crunchy.

Tuesday, April 27, 2010

Fruit Salad

Yes, this is a no-brainer...but I didn't discover it until my clever sister-in-law showed me.

Any fruit, chopped (can use canned or fresh)
Any flavor yogurt

I usually use:
apples
oranges
bananas
strawberry yogurt

Chop fruit to bite sized pieces. Combine in bowl. Cover with desired amount of yogurt. Mix and chill.

My kids wouldn't eat fruit salad 'cause, "All the fruit is touching - and the taste is all mixed". Even though they would eat the same fruit separately. Once the yogurt is added they love it - plus the fruit doesn't look brown.

Dump Cake


We have a new "favorite" dessert. Yummy and soooo easy to make.



1 (21 oz) can cherry pie filling

1 (15 oz) can crushed pineapple - do not drain

1 (18.25 oz) package yellow cake mix

1 cup butter or marg.


Lightly grease 9x13 pan.

Pour pie filling into bottom of pan. Pour pineapple on top of filling. Pour dry cake mix on top of pineapple. Thinly slice butter or marg. and arrange to cover cake mix. - I didn't use quite the whole cup.


Bake 325 degree oven for 35-45 min. til top is golden and crunchy. (Mine took a bit longer)


Serve warm (best) or cold.


Dump cake turns out more like a cobbler than a cake.


This smells divine while baking. It brought back memories of ward potlucks from my childhood the first time I lived in Sedalia, MO. Someone always brought this delicious cherry "cobbler" that I wished I knew how to make. As I was assembling the ingredients, my brain went, "A-ha! That's it!" And it was. Yea!

Saturday, April 10, 2010

Grilled Zucchini & Squash

This is probably a no-brainer, but thought I'd include it for those who haven't tried it before.

Slice zucchini and squash lengthwise into med-thin slices.
(Usually in half for small squash or 4 times for thicker squash.)

Spray both sides of slices with no-stick cooking oil. - Canola and Olive taste good.
Add salt if desired. (I don't)

Grill each side until tender.

Note:
Can do the same thing with potatoes. I add salt to those.

Grilled French Bread

Tis the season to Grill!!!

We love this.

Slice loaf of french bread lengthwise.
Butter each half.
Top with garlic.
Sprinkle with shredded mozzarella and cheddar cheese
Top with fresh chopped herbs of choice (not all of these at once, just listing some ideas)
- garlic chives
- onion chives
- parsley
- cilantro

Put loaf together and wrap in foil. Grill on low heat until bread is desired level of crunchy and cheese is melted.

Easy Grilled Chicken

Chicken - favorite cut
(Boneless-skinless, thighs, breasts, etc)
Favorite salad dressing

Place frozen or thawed chicken pieces into Ziploc bag. Add favorite flavor salad dressing. Thaw in refrigerator overnight.

Grill on BBQ until done.

Serve however you like:
- With salad for a grilled chicken salad
- With grilled veggies and grilled cheesy french bread
- Boneless-skinless on a bun for a grilled chicken sandwich

Sausage Lasagna

Our favorite Lasagna recipe!

1 lb ground sausage
2 cup (30 oz jar) spaghetti sauce
1 1/2 cup water
1 3/4 cup (15 oz) Ricotta cheese
2 cup shredded Mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup fresh chopped parsley
1/2 tsp. salt
8 oz uncooked lasagna noodles

Heat oven 350 degrees.

In a 3 qt. saucepan, brown meat and drain. Add spaghetti sauce and water; simmer about 10 minutes.

In bowl, stir together Ricotta cheese, Mozzarella cheese, Parmesan cheese, eggs, parsley, and salt.

Assembly:
Pour 1 cup sauce on bottom of 13x9 baking pan. Arrange 3 uncooked lasagna noodles lengthwise over sauce; cover with 1 cup sauce. Spread 1/2 cheese mix over sauce. Repeat layers of noodles, sauce and cheese mix. top with a layer of noodles and remaining sauce; sprinkle top with remaining Mozzarella.

Cover with foil and bake 45 minutes. Remove foil and bake additional 15 minutes.
Let stand 10 minutes before cutting.

Brilliant Brownies in a Bag

I often make this when I have last minute guests and no time to run to the store.
It makes a more cake like brownie. To fancy it up I either spread it with frosting and crushed cookies or mix in some chocolate chips.
- of course all embellishments only add more sugar/calories :)

Recipe Yields: 2 dozen

Ingredients
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans (if desired)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions
1. Mix all above ingredients together in a 1 quart zipper bag. If desired you may shake bag to mix all ingredients together.

2. Empty brownie mix into large bowl and mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan.

Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

Chocolate Chip Banana Muffins

This is my favorite recipe for banana muffins.

Make with or without the chocolate chips.

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups mashed ripe bananas (about 3 large)
3 teaspoons vanilla extract
2 cup flour
1 cup chopped walnuts (optional)
1 cup (6oz) chocolate chips (I like dark - but only use 1/2 cup)

In a mixing bowl, cream butter and sugars. Beat in eggs, banana and vanilla.
Combine flour and baking soda; add to creamed mixture just until combined.
Stir in walnuts and choco chips.
Fill greased or paper-lined muffin cups half full.

Bake at 350 degrees for 15-20 minutes, until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to wire racks.

Yield: 2 dozen.

Southwest Eggrolls

I requested this recipe from Christina. She makes a large batch of the filling (double or more), rolls it in the tortillas, puts it in the freezer and then just takes out what she wants for dinner that night. She also BAKES the eggrolls (or broils in oven), not deep frying them. The are very good.

Also, for ease we just dip them in ranch dressing or whatever favorite flavor dip you want.

The original recipe is a bit complex - simplify it however you like.


Chili's Southwestern Eggrolls Recipe
Tex Mex Appetizer
Ingredients:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon saltdash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion


Directions:
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauti for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Garnish the dipping sauce with the chopped tomato and onion.Serves 3-4