These are soft and good molasses cookies that Granny made.
Cream 1 cup sugar with 3/4 cup shortening.
Add one egg and mix well. Add 1/4 cup molasses.
Combine 2 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon and 1/2 teaspoon salt.
Mix dry ingredients into the creamed mixture. Mix until combined. Refrigerate for about 1 hour. Roll into balls about 1 Tablespoon each, roll in white sugar and bake at 350 degrees for 8-10 minutes (until set).
Monday, August 23, 2010
Monday, August 16, 2010
Brat and Tot Casserole
1 pound uncooked bratwurst, casings removed
1 medium onion chopped
1 can cream of mushroom soup
1 (32 oz) package frozen tater tots
2 cups sour cream
2 cups shredded cheddar cheese
Crumble brats into large skillet and add onion.
Cook until no longer pink, drain. Stir in the soup. Transfer into a greased 13 X 9 pan.
Top with tater tots and sour cream. Sprinkle with cheese. Bake uncovered at 350 for 30-40 minutes or until heated through and the cheese is melted.
Let stand for 5 minutes before serving.
1 medium onion chopped
1 can cream of mushroom soup
1 (32 oz) package frozen tater tots
2 cups sour cream
2 cups shredded cheddar cheese
Crumble brats into large skillet and add onion.
Cook until no longer pink, drain. Stir in the soup. Transfer into a greased 13 X 9 pan.
Top with tater tots and sour cream. Sprinkle with cheese. Bake uncovered at 350 for 30-40 minutes or until heated through and the cheese is melted.
Let stand for 5 minutes before serving.
Monday, August 9, 2010
Boursin Stuffed Chicken
This is such a fancy dish, but it's very easy to make. I leave out the walnuts because I don't like them, but feel free to throw them in!!
Ingredients:
4 boneless chicken breast halves
5 ounces Boursin cheese with garlic and herbs
1 tablespoons flour
1/4 cup shredded carrot
1/4 cup chopped walnuts
1/4 cup chopped parsley, divided
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
Preparation:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth. STir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.Boursin stuffed chicken serves 4.
Ingredients:
4 boneless chicken breast halves
5 ounces Boursin cheese with garlic and herbs
1 tablespoons flour
1/4 cup shredded carrot
1/4 cup chopped walnuts
1/4 cup chopped parsley, divided
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
Preparation:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth. STir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.Boursin stuffed chicken serves 4.
Sunday, August 1, 2010
Cannoli Cake Cake Mix Doctor Recipe
Cannoli Filling:
3/4 cup sugar
3 T cornstarch
3/4 cup whole milk
1 (15 oz) container ricotta cheese
1 T grated orange zest
1 1/2 t vanilla extract
1/2 cup mini chocolate chips
Cake:
1 package white cake mix
1 cup whole milk
1 stick melted butter
3 eggs
2 t vanilla extract
Frosting:
3/4 cup heavy cream
8 oz chopped semi sweet chocolate
Filling:
Place sugar and cornstarch in small saucepan and stir in milk. Cook over low heat stirring constantly until thick and bubbly. Romove from heat and let cool slightly. Place ricotta cheese in large bowl and mix with electric mixer until creamy. Fold in the milk mixture, orange zest and vanilla. Blend until well mixed. Fold in the chocolate chips. Cover and refrigerate.
Cake:
Preheat oven to 350. Grease and flour two 9 inch pans. Place cake mix, milk, melted butter, eggs and vanilla in mixing bowl. Mix on low to blend. Mix on medium about 2 minutes. Divide between 2 cake pans. Bake about 25 minutes or until they spring back. Cool on rack 10 minutes and then invert pans and finish cooling.
When cake is cool, slice each layer in half horizontally. Spread filling between layers.
Frosting:
Place chocolate in large mixing bowl. Place cream in saucepan. Bring to boil. Remove from heat and pour cream over chocolate. Stir until all chocolate is melted. Put in fridge until thick and spreadable or pour over cake warm.
3/4 cup sugar
3 T cornstarch
3/4 cup whole milk
1 (15 oz) container ricotta cheese
1 T grated orange zest
1 1/2 t vanilla extract
1/2 cup mini chocolate chips
Cake:
1 package white cake mix
1 cup whole milk
1 stick melted butter
3 eggs
2 t vanilla extract
Frosting:
3/4 cup heavy cream
8 oz chopped semi sweet chocolate
Filling:
Place sugar and cornstarch in small saucepan and stir in milk. Cook over low heat stirring constantly until thick and bubbly. Romove from heat and let cool slightly. Place ricotta cheese in large bowl and mix with electric mixer until creamy. Fold in the milk mixture, orange zest and vanilla. Blend until well mixed. Fold in the chocolate chips. Cover and refrigerate.
Cake:
Preheat oven to 350. Grease and flour two 9 inch pans. Place cake mix, milk, melted butter, eggs and vanilla in mixing bowl. Mix on low to blend. Mix on medium about 2 minutes. Divide between 2 cake pans. Bake about 25 minutes or until they spring back. Cool on rack 10 minutes and then invert pans and finish cooling.
When cake is cool, slice each layer in half horizontally. Spread filling between layers.
Frosting:
Place chocolate in large mixing bowl. Place cream in saucepan. Bring to boil. Remove from heat and pour cream over chocolate. Stir until all chocolate is melted. Put in fridge until thick and spreadable or pour over cake warm.
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