what you need
1/2 cup butter
1 pkg. yellow cake mix
2 eggs, divided
2 tsp. lemon zest and 3 tbsp. lemon juice from 1 lemon, divided
2 pkg cream cheese
1/2 cup sugar
2 1/2 cups fresh blueberries
make it
heat oven to 350.
line 13 x 9 pan with foil, with ends of foil extending over sides. microwave butter in a bowl on high for 1 minute, or until melted. add cake mix, 1 egg, and 1 tsp lemon juice. beat with mixer until well blended. press 2/3 of the mixture into the pan.
beat cream cheese and sugar until well blended. add remaining egg, lemon juice and zest. mix well. pour over crust and top with berries. pinch small pieces of the remaining cake mix between your fingers and press lightly into the cream cheese layer.
bake 48 to 50 minutes, or until the center is almost set. cool completely. refrigerate 1 hour. use foil handles to lift dessert from pan before cutting into bars. keep refrigerated.
enjoy!
Thursday, May 19, 2011
Wednesday, May 18, 2011
Brooke's Baked Beans
Baked Beans
Ingredients:
1 large onion, diced
2 (16-ounce) cans pork and beans
1/2 -1 pound bacon strips, cut into 1/2-inch pieces
(I never really measure these. I've just listed rough measurements for you to go off of.)
3-4 tablespoons yellow mustard
1/4 cup maple syrup
4 tablespoons bbq sauce
Directions:
Preheat oven to 350 degrees F.
Cook bacon. Reserve bacon fat to cook onion.
Cook onion in bacon fat until tender.
Drain onion and add to everything else.
Bake, covered, for 45 to 60 minutes.
Friday, May 6, 2011
Bunko Babes
The last Bunko was a sad Bunko because it was Erika's last Bunko night as an official member. She'll be subbing a lot, but we will miss you terribly!!! We love you E!
Monday, March 15, 2010
Dip recipe
Okay, so here's the yummo strawberry fruit dip
1 small jar marshmallow creme
1 8oz pkg cream cheese, at room temp
dash ginger
1 t orange zest (I add more)
Beat first 2 ingredients together then add the rest. Simple and good!
1 small jar marshmallow creme
1 8oz pkg cream cheese, at room temp
dash ginger
1 t orange zest (I add more)
Beat first 2 ingredients together then add the rest. Simple and good!
Friday, October 2, 2009
A little too late
Ladies, I totaly forgot about posting these photos the last time I hosted Bunko, back in may.
Better late then never.
Better late then never.
Thursday, September 10, 2009
Sweet and Sour Chicken and Triple Citrus Mojitos
Sweet and Sour Chicken
INGREDIENTS
1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces (optional)
1 onion cut into pieces (optional)
1-2 carrots julienned/thinly sliced (optional)
2T vegetable oil or Peanut oil for stir frying above veggies
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour (If you don't have self-rising flour just add 1/2t salt and 1 1/2t baking powder to your flour)
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying
DIRECTIONS
1-In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. In a separate bowl, combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Set aside keeping warm.
2- If you prefer no veggies with your meal, then skip this step, otherwise, heat 2 T peanut or veggie oil (or enough oil to stir fry veggies) and stir fry veggies until tender. Set aside, and serve with sauce on chicken.
3-Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
4-Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
5-When ready to serve, layer veggies, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serve with rice if desired.
The Pampered Chef ®Triple-Citrus MojitosRecipe
1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1 orange
2 lemons, divided
2 limes, divided
1/2 cup white rum (optional)
5 1/2 cups chilled lemon-lime soda
Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl.
Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.
Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.
Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.
Yield: 8 servings
Cook's Tip: To garnish rims of glasses, zest an additional orange using Microplane® Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.
INGREDIENTS
1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces (optional)
1 onion cut into pieces (optional)
1-2 carrots julienned/thinly sliced (optional)
2T vegetable oil or Peanut oil for stir frying above veggies
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour (If you don't have self-rising flour just add 1/2t salt and 1 1/2t baking powder to your flour)
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying
DIRECTIONS
1-In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. In a separate bowl, combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Set aside keeping warm.
2- If you prefer no veggies with your meal, then skip this step, otherwise, heat 2 T peanut or veggie oil (or enough oil to stir fry veggies) and stir fry veggies until tender. Set aside, and serve with sauce on chicken.
3-Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
4-Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
5-When ready to serve, layer veggies, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serve with rice if desired.
The Pampered Chef ®Triple-Citrus MojitosRecipe
1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1 orange
2 lemons, divided
2 limes, divided
1/2 cup white rum (optional)
5 1/2 cups chilled lemon-lime soda
Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl.
Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.
Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher.
Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice.
Yield: 8 servings
Cook's Tip: To garnish rims of glasses, zest an additional orange using Microplane® Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture.
Monday, January 26, 2009
Italian Night Chicken Tetrazzini
Chicken Tetrazzini
Ingredients
9 tablespoons butter (I used half real butter, and half I can't beleive it's not butter for lower fat)
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup chicken stock or broth (stock is richer in flavor)
1/3 cup all-purpose flour
4 cups whole milk, room temperature (Used 2% for lower fat)
1 cup heavy whipping cream, room temperature (used no substitutes, needs it for rich flavor)
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add 1/2 c of stock/broth and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, 1 c. broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes. BON APPETTIT!
Ingredients
9 tablespoons butter (I used half real butter, and half I can't beleive it's not butter for lower fat)
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup chicken stock or broth (stock is richer in flavor)
1/3 cup all-purpose flour
4 cups whole milk, room temperature (Used 2% for lower fat)
1 cup heavy whipping cream, room temperature (used no substitutes, needs it for rich flavor)
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add 1/2 c of stock/broth and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, 1 c. broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes. BON APPETTIT!
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