good recipes: ooking classes

Showing posts with label ooking classes. Show all posts

Tuesday, February 13, 2018

Crust

1 Tbsp Butter
20 Nilla Wafers, Crushed

Filling

4 8oz Packages Cream Cheese, Softened
1 Cup Sugar
1 tsp Vanilla Bean Paste (or Extract)
4 Egg Whites, Whipped

Topping

1 Pint (2 Cups) Sour Cream
2 Tbsp Sugar
1 tsp Vanilla Bean Paste (or Extract)

How to Make It

Butter springform pan thoroughly and coat with cookie crumbs.

Using whisk attachment, mix cream cheese, sugar and vanilla well.

Add whipped egg whites and mix in completely.

Pour cream cheese mixture in springform pan and bake at 350 degrees for 30 minutes.

Remove from oven and increase temperature to 425.

Mix sour cream, sugar and vanilla then spread over the top of the baked cake.

Return to oven for 5 minutes to set.

Cool on counter for an hour then refrigerate for at least 6 hours or overnight.

Slice and enjoy!

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Wednesday, February 7, 2018

Crock Pot Coca Cola Roast

1 beef roast of choice (use the size roast and the amount of vegetables you need to feed your family. I used a 2.5 pound Chuck Roast)
1 can Cream of Mushroom soup
1 package dry onion soup mix
1 (12 oz) can Coke
Red potatoes, halved
Carrots, cut in chunks

How to Make It

Place beef in crock pot and top with dry onion soup mix.

Place vegetables around roast.

Mix together the cream of mushroom soup and the Coke in a bowl and pour over roast.

Set crock pot on low, cook for 6-8 hours. The longer you cook, the more tender the meat becomes.

Saturday, April 29, 2017

Chicken Chili

6 chicken thighs or 3 large chicken breast
5 C. water
1 T. bacon grease
1 med. onion, chopped
1/2 C. red or green bell pepper, diced
2, 10 oz cans petite diced tomatoes with green chilies
6 oz. tomato paste
15.5 oz. can chili beans
2, 16 oz. cans kidney beans, drained
1 T. chili powder
1/4 tsp. smoked paprika
1/4 tsp. cumin
1 C. frozen whole kernel corn
salt to taste

How to Make It

Place the chicken in a large pot and cover with the water. Bring to a boil and cook until the chicken has cooked through, approx. 35-40 minutes. Remove the chicken to a plate to cool. Strain the water that the chicken cooked in, reserving the liquid (you should have 4 C. liquid), set aside. In the same pot add the bacon grease and melt over med. high heat. Add in the onion and bell pepper and cook for 2-3 minutes. Add in both cans of tomatoes, with juice, the tomato paste and the 4 C. reserved liquid (if you don't have enough add some chicken stock to make 4 C.) Add in all the beans and seasonings, stir to combine well. Shred the chicken and add to the pot, lowering the heat to med. low. Cover and cook for 20 minutes. Stir in the corn and cook and additional 10 minutes, season with salt to taste. Serve with shredded cheese, chopped green onions and your favorite bread for dipping...I had cornbread with ours.

Friday, April 7, 2017

4 ingredient dish

This is a 4 ingredient dish that will become one of your go-to dishes. You can make ahead first thing in the morning up to the point of baking, place in the refrigerator, then just pop in the oven for a little over an hour, add a side and a tossed green salad. Dinner is served!
8 chicken thighs - You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin.
1 package dry french onion soup mix
1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing)
1 small jar of apricot preserves or about a cupful.

How to Make It

Mix all ingredients, except chicken, in a bowl.

Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.

Pour sauce over chicken and make sure it’s coated well.

Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 mins until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.

Tuesday, March 14, 2017

Chicken Bacon Ranch Casserole

1 lb. BACON, fried and crumbled, grease saved
2 lb. CHICKEN BREASTS
1 pkg RANCH SEASONING
1 BELL PEPPER, diced
2 cloves GARLIC, minced or grated
1 lb. PASTA of your choice, cooked al dente
2 jars of ALFREDO SAUCE
1/3 cup MILK
3 cups SHREDDED ITALIAN BLEND CHEESE

How to Make It

Cut chicken into bite sized pieces, coat with 1/2 packet ranch seasoning. Saute in a skillet with 1 Tablespoon of bacon grease along with bell pepper and garlic. When chicken is cooked completely, drain grease from skillet. Pour one jar of alfredo sauce and milk into skillet with chicken. Stir in the rest of the ranch seasoning. Simmer for five minutes. Set aside a handful of bacon crumbles for top. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan. Then layer 1/2 of the pasta, chicken sauce, and bacon, followed by 1 cup of cheese. Repeat. Finally cover with alfredo sauce, 3rd cup of cheese and bacon that had been set aside. Bake for 30 minutes on 350. Serve with garlic bread. ENJOY!!

Tuesday, February 28, 2017

Honey Garlic Shrimp

1/3 cup honey
1/4 cup soy sauce (I use reduced sodium)
1 Tablespoon minced garlic
1 teaspoon minced fresh ginger
1 lb medium tail-on shrimp, peeled & deveined
2 teaspoons olive oil
chopped green onion for garnish

How to Make It

Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)

Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.

Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Friday, November 18, 2016

moked Mozzarella Stuffed Meatballs

1 small onion, grated
1/2 cup fresh flat-leaf parsley, chopped
2/3 cup grated Parmesan Cheese
1/3 cup Italian bread crumbs
1 large egg
2 tablespoons marinara sauce (I use Victoria's) plus 1/3 cup
3 garlic cloves, minced
1 pinch of crushed red pepper flakes
Salt and pepper to taste
1 package of ground beef (1.5-2lbs)
16 cubed pieces of smoked mozzarella cheese (1/2 inch cubes)
Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.>

How to Make It

In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed.

Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through

Friday, November 11, 2016

Philly Cheese Steak Stuffed Peppers

8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Green Peppers
2 Tbs. Butter
2. Tbs. Olive Oil
Salt and Pepper - to taste

How to Make It

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!

Sour Cream Chicken Enchiladas Recipe

16 oz. sour cream
1 can cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Rotel
1 cup chopped onions
8 tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles

How to Make It

In a saucepan, mix together sour cream, soup, and cilantro. Heat through and set aside. Combine the chicken, rotel, onions, and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Warm the tortillas until flexible. Fill each tortilla with about 2 tbls. of the chicken mixture. Top with about 1/2-1 tablespoon of cheese. Roll the tortilla up and place seam side down in a baking dish sprayed with cooking spray. Pour the sour cream sauce over enchiladas. Top with the remaining cheese.

Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Thursday, November 10, 2016

Chik-fil-a-like Nuggets

2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
¾ cup milk
¼ cup pickle juice
1 egg
1-1/4 cups flour
2 tbsp. powdered sugar
2 tsp. salt
1 tsp. pepper
½ cup peanut oil, divided (or vegetable oil)
Honey Mustard Dipping Sauce:
½ cup plain greek yogurt, optional
1½ Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey

How to Make It

Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl.

Add chicken pieces and marinate in the refrigerator for 2-4 hours.

Combine flour, powdered sugar, salt and pepper in a large ziplock bag.

Shake to combine.

Remove chicken from the marinade and add into the bag.

Shake to coat the chicken completely.

Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.)

Test the oil by dropping in a bit of the flour mixture.

If it sizzles, the oil is ready, if it pops, lower the temperature a bit.

Gently place chicken pieces into the oil with tongs.

Do this in 2 batches, as you don’t want to overcrowd the pan.

Cook the chicken for 3-4 minutes, or until golden brown on one side.

Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate.

Heat the remaining oil and continue with the other half of the chicken pieces.

Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

Saturday, November 5, 2016

cake

2 sticks butter, softened
½ cup shortening (you can substitute butter if you want)
3 cups sugar
3 cups all-purpose flour
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract (or any flavoring of choice)
¼ teaspoon salt
½ teaspoon baking powder

How to Make It

Cream butter, shortening, and sugar until very light. Add eggs one at a time. Add vanilla and almond extracts. Add flour alternately with milk. Bake in lightly greased pan in 325 degree oven for 1 hour and 20 minutes. Place dish towel over cake, turn oven off, and clet cake stand 10 more minutes in oven. Remove from oven, take towel off, allow to cool, and turn on to a cake plate.

Chocolate Pound Cake: Add 4 tablespoons cocoa to flour and sift together. Omit almond extract. Bake at 300 for 2 hours.

Crock Pot Bowtie Casserole

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (can also use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

How to Make It

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

Peach Roll Up Dessert

2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can mountain dew

How to Make It

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Easy Cheese Danish

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

How to Make It

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:

I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Friday, November 4, 2016

Cheesecake Crescent Rolls~YUM

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
Sugar

How to Make It

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Blueberry Cheesecake Cookies

2 boxes Jiffy Blueberry Muffin mix
4 oz. cream cheese
1 stick “I Can’t Believe It’s Not Butter”
½ C. light brown sugar, firmly packed
2 eggs
1 ½ C. white chocolate chips

How to Make It

Preheat oven to 325 degrees.

Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.

Butter Cake with Butter Cream Frosting

3 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter
2 cup sugar
4 eggs
1 cup buttermilk or cream
2 tsp vanilla extract
Butter cream frosting, see below

How to Make It

Preheat oven to 350 degrees F. Grease and flour 9x13 baking or bundt pan.

Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool.

Butter Cream Frosting

1 cup butter, soft

1/2 cup milk or cream

2 tsp vanilla extract

5 cups powdered sugar

Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency.

Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter

CHICKEN ALFREDO LASAGNA ROLLS

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

How to Make It

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

The Best Garlic Alfredo Sauce

½ cup butter

2 ounces cream cheese

2 cups heavy cream (or substitute half and half)

2 teaspoon garlic powder

½ tsp. fresh minced garlic

salt and freshly ground black pepper

½ tsp dried oregano

? cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.

Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Corn Casserole

one can whole kernel corn drained
and one can creamed corn
also you need Two eggs beaten
Also one stick butter melted
then 4 heaping T. all purpose flour
two T sugar
1/2 C shredded cheddar cheese
one C whole milk
1/4 C diced red pepper and finally you need 1/4 tsp each salt and pepper

How to Make It

Mix all ingredients and pour into a greased casserole dish.

Bake at 350 F between 80 to 85 minutes.

Fried Chicken Recipe

pieces of chicken, your choice breast, thighs, legs, etc.
1 C. milk
2 T. pickle juice
1 tsp. tabasco sauce
1 egg, beaten
2 C. flour
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground sage
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. oregano

How to Make It

Combine milk, egg, tabasco and pickle juice. Throw the chicken in with it and marinate for 1 hour in the fridge. Combine all remaining ingredients in another bowl for dredging. Now I used a deep fryer, but you can use an iron skillet and heat oil to 350 degrees. Dredge the chicken in the flour, back to the mixture it was marinating in and then back into the flour. Place on a cookie sheet and continue with the remaining pieces. Let sit for 5 minutes before frying. Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes boneless or 10-12 bone in turning as you go. Just make sure the internal temp. is 160 degrees'. You can heat the oven to 250 degrees and place the chicken on a cooling rack over a cookie sheet to stay warm and crisp while finishing up the rest.