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mixed up a bunch of ingredients like this
Beatrice could hardly contain her excitement. “Mama, what kind of party do you think Papa is going to have? Are all his Fah-Wends coming,” she curiously asked. She suspects he is having a “spider man” or a “prinnn cesss” one.
She loved every minute. Including recipe hunting, grocery shopping, , baking, cooling, icing it took all day. It was GREAT …even when the red food dye spilled on my shorts and all over the counter *sigh* *smile*.
Whitaker was not interested in baking. He was, however, very interested in entertaining us with the sounds and races of his trucks, motocycles and cars.
Nothing glamorous. Made with a whole lot of time and love, though.
I hope Brian isn’t offended that we made him a red velvet cake for his birthday.
Happy birthday, Red. We love you to the MOON!
This is all that is left of the Dream Pie. Yummy!
Brian’s Dreams came true last night. I made a Dream Pie! And, oh baby it is delicious. It’s inexepensive, too. I purchased all of the ingredients from Save-a-Lot. Although, I do not know the exact cost of the dessert, I know it’s not much. It’s light and fluffy. More, you can make it in any flavor of pudding so it suits a range of tastes and tummies. I think this would make a great summer recipe.
|2 (1 1/3||ounce) envelopes dream whip brand whipped dessert topping mix|
|2 3/4||cups cold milk, divided|
|2 (3 1/2||ounce) packages jell-o brand instant pudding mix, any flavor|
|1||baked graham cracker pie crust|
- Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
- Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
- Beat on high speed 2 minutes, scraping bowl occasionally.
- Spoon into pie shell.
- Refrigerate at least 4 hours.
- Garnish as desired.
- Store leftover pir in refrigerator.
*I made a lot of errors when I made this. For instance, I didn’t have a graham cracker crust. I used a crust that needed baking as I didn’t put it into the oven until I had made the filling. Considering this, the filling had already begun to “set up” and the pie crust was warm. Oh, and I used evaporated milk. I didn’t “divide” it. I don’t have any idea how to divide milk. Uh, Chrissy-my-dear-cooking-friend can you help with this? I used vanilla pudding — one fat free, one regular. Even with all the diversions from the instructions it was really, really good. It is very sweet. This is not for dieters.
You can vary the recipe to create a range of flavors. For instance, you can use Oreo pudding with an Oreo crust for an Oreo Pie.
For dinner tonight, I found a roast in the freezer and a recipe online. So, here goes! I will let you know how it turns out. I added a can of beef broth, garlic cloves, and French Onion Soup to the recipe.
FYI: Beef Roast it puts a relatively inexpensive cut of meat on the table, tender and tasty, with very little preparation or cooking attention.
Easy Roast Beef Ingredients
|4 pound chuck or shoulder beef roast,||garlic powder to taste (optional)|
|3/4 cup flour (more or less) mixed with salt to taste pepper to taste||4 patties butter|
|i packet of dried French Onion soup||potatoes|
|1 can beef broth|
Insructions for Easy Roast Beef
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt, pepper and garlic salt. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Pour broth over meat. Empty Soup Packet on top of roast. Add potatoes. Bake at 350 F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 F.
My ears, eyes and mouth are in constant search for new recipes to introduce to my kitchen. I like to challenge my culinary skills. I enjoy cooking; but, it seems our menu is stagnant. It rarely changes. “Something new. Something new, please,” our bellies cravingly appeal. Tonight I tried something new. And, it WAS good. Easy, too. So, I thought I would share it. The dish is for serious garlic lovers. We are! It’s an easy recipe and the chicken bakes out moist and tender, grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired, double all ingredients for more than four breasts and adjust the amount of garlic to suit taste — to take this dish to yet another level about 10 minutes before the cooking time is finished drizzle the top of the chicken with a little pasta sauce then sprinkle mozzarella cheese on top, return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted, if you prefer a lemon-garlic flavor add in 3 tablespoons lemon to the melted butter/garlic mixture. You will LOVE this chicken. We do!
|1/3||cup butter, melted|
|2||tablespoons minced garlic (use 2 tablespoons for extreme flavor!)|
|1||teaspoon garlic powder (can use more)|
|1/2||teaspoon seasoning salt (or to taste, or use white salt)|
|1/2||cup seasoned dry bread crumbs (can use 3/4 cup)|
|1/2||cup finely grated cheddar cheese|
|4||tablespoons grated parmesan cheese|
|4||boneless skinless chicken breasts|
|grated cheddar cheese, for top (use any amount desired, can use mozzarella cheese)|
- Set oven to 350 degrees.
- Butter an 11 x 7-inch pan (for 4 breasts, use a larger pan for more breasts).
- In a bowl, combine butter, fresh garlic, garlic powder and salt.
- In another bowl, combine breadcrumbs, cheddar and Parmesan cheese and pepper.
- Dip chicken in butter mixture; then in crumb mixture.
- Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear (or bake covered for 15 minutes and uncover for the remainder of the cooking time).
- Top with shredded cheese the last 5 minutes of cooking (this is optional).