Monthly Archives: November 2010

Easy Cobbler

Standard
  • 6 cups frozen berries and /or peaches, thawed
  • 4 tbls sugar
  • 2 tbls quick cooking tapioca
  • 2 cups bisquick
  • 2 tbls sugar
  • 1/2 cup milk
  • 2 tbls sugar
  • 1 tsp cinnamon
  1. preheat oven to 400
  2. combine undrained fruit with 4 tbls of sugar and the tapioca
  3. spread mixture in 8 x 8 baking dish
  4. combine bisquick,1 tbls sugar and milk
  5. spread batter over fruit mixture
  6. mix 2 tbls sugar and cinnamon and sprinkle over top
  7. bake until filling is bubbly (approx 25 mins)
  8. serve warm with ice cream

 

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    Walnut Bourbon Balls

    Standard
    • 1 cup powdered sugar + additional sugar to roll balls in
    • 2 1/2 cups finely crushed vanilla wafers
    • 2 tbls cocoa
    • 1 cup finely chopped walnuts
    • 3 tbls white corn syrup
    • 1/4 cup Kentucky Bourbon

    mix together the powdered sugar, vanilla wafers,cocoa, and walnuts in a large bowl. add the syrup and bourbon mix to combine. pinch off mixture and roll into one inch balls. roll balls in powdered sugar and store in an air tight container.

    Makes approx 3 1/2 dozen

    Alfredo Chicken Bake

    Standard
    • 1 – 16oz pkg ziti – cooked to pkg instructions
    • 2 – 10 oz butoni alfredo sauce
    • 1- 8 oz container sour cream
    • 1 – 15 oz container ricotta cheese (or use the ricotta cheese recipe on this site-yummy)
    • 2 large eggs
    • 1/4 cup grated parmigian cheese
    • 1/4 cup chopped parsley
    • 1 1/2 cups shredded mozzarella cheese
    • 4 cooked chicken breasts, coarsely chopped
    • 1 pkg mushrooms (fresh)
    • 2 zucchini chopped
    • 1 tbls butter
    1. saute mushrooms and zucchini in butter until soft
    2. mix alfredo & sour cream in a large bowl, toss with pasta, chicken & mushroom mixture
    3. spread half of the pasta in a 13 x 9 baking dish
    4. in a small bowl, mix ricotta, eggs, Parmigian cheese and parsley together
    5. spread ricotta mixture over pasta
    6. top with remaining pasta mixture
    7. cover with mozzarella cheese
    8. bake until bubbly at 350 degrees for 30-45 mins

    **you can use any veggie combo that you like, I love this with asparagus and mushrooms.

    Spicy Cocoa Glazed Pecans

    Standard
    • 1/4 cup + 2 tbls sugar, divided
    • 1 cup water
    • 1 1/2 cups pecan halfs
    • 1 tbls cocoa
    • 3-4 tsp chili powder
    • 1/8-1/4 tsp cayenne powder
    • 1 tsp cinnamon

    heat oven to 350 degrees.

    stir together 1/4 cup sugar & 1 cup water, stir until sugar is dissolved. Soak pecans for 10 minutes. Drain

    toss pecans with remaining ingredients & spread on baking pan.

    bake 10-15 minutes until pecans appear dry and glisten

    Ricotta Cheese

    Standard

    1 gallon whole milk

    1 quart half & half

    1 quart water

    1 quart buttermilk

    3 tbls sugar

    1/2 tsp salt

    3 tbls lemon juice

    **ALWAYS STIR VERY VERY SOFT–OVER STIRRING WILL MAKE CHEESE RUBBERY**

    in a large stockpot over medium heat combine whole milk, half & half, and water. Heat until foamy on top- DO NOT BOIL,

    gently stir in sugar & salt until dissolved

    add lemon juice & buttermilk. let sit for one minute, stir gently.

    let cook for 20-40 minutes (checking in 10 minute increments) until a solid top develops (look for the milk fat to completely separate leaving the yellowish water underneath)

    drain in a cheesecloth lined colander. If you looking for a more dry solid ricotta leave the cheese in the cheesecloth lined colander for up to two hours. I prefer to drain and store immediately for a softer consistency