Happy Hump Day! With Valentine’s Day being Saturday I decided to a three day recipe. Our ultimate goal is making Red Velvet Balls and we can do this in three steps. The great thing is each step can be used as its own recipe and enjoyed with other sweets.
Red Velvet Cake:
2 1/2 c. all purpose flour
1 1/2 c. sugar
1 1/2 c. oil
1 c buttermilk
2 eggs
1 tsp. vanilla
2 tsp. cocoa
1 tsp. salt
1 tsp. soda
1 tsp. vinegar
1 oz. bottle red food coloring
Mix all ingredients together and bake at 350F for about 30 to 35 minutes.
Red Velvet Cake
1 1/4 c. warm water
1/4 tsp. salt
2 tbsp. sugar
2 c. all-purpose flour
1 c. whole wheat flour
2 tsp. active dry yeast
2 tsp. oregano
1 tsp. dried red pepper
2 tsp. garlic powder
1/2 tsp. basil
Add ingredients starting with wet going to dry. In the flour, make a hole for the yeast to rest in. You DO NOT want the yeast and water to touch.
Ingredients Loaded In
Finished Dough
Stored Dough
Base:
1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk
Mix all ingredients well until smooth.
Then add in order:
Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion
1 package bow tie pasta
1/3 cup chopped green onion
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
1/3 cup vegetable oil
2 tablespoons white sugar
1/2 teaspoon ground ginger
3 cups shredded chicken
Salt and pepper to taste.
Heat a skillet and cook stirring frequently until lightly toasted.
Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
Combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and salt n pepper.
Pour dressing over pasta and chicken and green onions.
I love hot wings…ever since I got the notion of doing my own I have been experimenting with all types….This one has multiple levels of heat that you can add depending on hot you want hot….
25 Chicken Wings (Either pre-fried at places like WingStop or deep fried at home)
1 – Bottle Frank’s Red Hot Sauce (this is the base)
1/2 Stick of Butter (Use real butter, it stiffens up the sauce)
1/4 Tbsp Garlic Powder
1/4 Tbsp Salt
1/4 Tbsp Course Black Pepper
1/4 Tbsp Fine White Pepper
1 Tbsp Fresh Lemon Juice
Add all ingredients together in a large pot, bring to a slow boil and stir.
The various levels of heat depend on the amount and type of chili peppers you use.
Mild – Leave as is.
Hot – Added to ingredients:
1 Tbsp Tabasco Sauce
1/4 Tbsp Crushed Red Chile Peppers
Hotter – Added to above ingredients:
1/4 Tbsp Ground Serrano Peppers
1/4 Tbsp Garlic Powder
1/4 Tbsp De Arbol Powder
1/4 Tbsp Cayenne Powder
Even Hotter – Added to above ingredients:
1/4 Tbsp Ground Piquin Chili
1/4 Tbsp Ground Birds Eye
1/4 Tbsp Ground Tepin
1/2 Stick Butter
Hotter Still – Added to above ingredients:
1/4 Tbsp Fresh Ground Orange Habanero
Hottest: ( I have yet to get to eat more than one or two from this recipe)
1/4 Tbsp Fresh Ground Red Savina Habanero
Once you have all the heat you want added…Place hot, fresh wings in the pot with the sauce and let come to a boil. If find that you do not have enough liquid add more Franks Red Hot.
You can after you have boiled them put them on a cookie sheet and bake them for 20 minutes at 350 degrees (you may want to clear the house for this)
I boil the wings in the sauce because it allows the juices and the heat to get into the very flesh of the wing rather than just a coating on the outside.
Serve with Ranch or Blue Cheese, and Celery Stalks.
If you find the heat really hot be sure to drink milk not water.
Good luck….
2-4 chicken breasts
Pesto Sauce
Mozzarella Cheese
Bread Crumbs
Butter
Salt & Pepper
Preheat oven to 375 degrees.
Melt butter, take chicken breasts roll in butter, then bread crumbs and place in greased baking pan. Once chicken is done, make a slice down the middle but not all the way through on any sides. Spoon in pesto sauce then top with mozzarella cheese and put back in oven for five minutes or until cheese is melted.
In picture, chicken served with black eyed peas, fresh steamed broccoli, and ciabatta roll.
1 cup uncooked pasta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup pitted green olives
1 cup diced feta cheese
1 ripe tomato, chopped
1/4 cup olive oil
1/8 cup lemon juice
1 pinch of garlic salt
1 pinch of italian herbs seasonings
Salt and pepper to taste
Bring a pot of lightly salted water to a boil. Cook pasta until al dente; drain, and rinse with cold water. In a bowl mix in olives, feta cheese, seasonings and tomatos. In another bowl whisk together oil and lemon juice and pour over pasta, add the salt and pepper to taste. Chill before serving.
This is all done to taste and the amount depends on how many shrimp you plan on serving.
Ketchup
Horseradish
Lemon Juice
Salt & Pepper
Worshchester Sauce
Mix ingredients together in bowl, adjust to taste.
That’s it! I like it spicy … careful on the horseradish.
Preheat oven to 350 degrees.
My sister was in love with this dish growing up, I didn’t like it for several reasons but then again, I am the pickiest eater. Everyone else seems to love it too, so it must just be me being a brat. At least I admit it. ; )
3-4 chicken breast cooked and cut up
1-bag or fresh broccoli
Cook the broccoli about 1/2 way and then set aside
1 can of cream of broccoli or cream of chicken soup
In a large bowl mix chicken soup, 3/4 cup mayo, salt and pepper, and some lemon juice mix. Put in a dish and cover top with cheese.
Cook for 20 minutes and then add some bread crumbs and cook for ten more minutes.
This has turned non-BBQ sauce eaters into BBQ sauce eaters.
Most of this is done to taste, I like things spicy, like spicy, spicy. So the ingredients that have measurements next to it, use that. For ones that don’t, those are ingredients for you to play with.
1 c. ketchup
1 tbsp. molasses
1 tbsp. grated onion
1 tbsp. steak sauce (not a deal breaker if you don’t have any)
1 tsp. worcestershire sauce
1 tsp. vinegar
2-3 garlic cloves, minced
Spoonful of Spicy OR Honey Mustard (I started out using honey mustard but after I realize its cost in comparison I switched to spicy, equally as good.)
Tobasco sauce
Spoonful of honey
Salt & Pepper
Fresh peppers, diced – I use a mixture of habenaro, jalenpeno and whatever else I can find that’s hot!
Mix all ingredients and simmer on low. Stir occasionally.
GO STEELERS! This year in the Superbowl is my favorite team, the Pittsburgh Steelers, and my hometeam, Arizona Cardinals. So for such a good showdown, here is a recipe that is a sure winner. Enjoy!
1 c. shredded mozzerella cheese
1 package of cream cheese (Please for the love of cream cheese lovers, only use Philly’s Cream Cheese)
1/4 c. grated parmesan cheese
2 cloves garlic, minced
Salt & Pepper
1 can (14 oz) artichoke hearts, chopped
10 oz fresh spinach leaves, stems removed
Combine all ingredients in a slow cooker. Cover and cook on high for one to two hours or until hot and bubbly. Stir well and often.
This recipe is for bread machines. Place ingredients in loaf pan starting with wet then dry. Put in yeast last, make a little hole in the flour to hold the yeast. This helps keep it away from water.
1 c. warm water
1 1/2 tbsp. lard
2 tsp. dry yeast
3/4 c. raisins
3 c. bread flour
1 tsp. salt
1 tsp. ground cinnamon
Brown cut chicken (breasts work well) and cut into small pieces. Place in pot.
Add 4-6 cups of water.
Add chopped onion, garlic, and celery.
Add chicken bouillon to taste (4-5 tsp) or replace 1 cup water with chicken broth.
Add carrots and other veggies. Just before serving add macaroni.
Sprinkle with grated cheese.
Preheat oven to 400
3 or 4 chicken breasts pounded and flattened. I usually put the breasts between two pieces of plastic wrap and pound the crap out of them with the flat side of a mallet until they’re nearly see-through. Once flattened to 2-3x original size, season well with season-all (like Lawrys). Set aside.
Brown together:
5-6 ozs spicy Italian sausage,
½ cup diced onion
A clove or two of minced garlic
Crushed red pepper (the amount depends on your heat preference. I probably use 2 teaspoons)
Add to sausage mixture:
1 cup dry stuffing mix (any flavor will work, but chicken flavor does probably make the most sense)
½ c hot water
Let this sit a minute or two to allow the stuffing to absorb the water.
Then add:
2 cups of frozen chopped spinach, thawed, with excess water squeezed out
¼ cup sour cream
½ cup shredded mozzarella cheese
Divide the mixture between the chicken breasts. Roll the chicken tightly around the stuffing, overlapping the ends. You can use toothpicks to weave through the ends to hold the seam together. Place the chicken rolls in a non-stick cake pan. If the toothpicks give you trouble, forget the toothpicks and just put the chicken rolls seam-side down in the pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered for another 10 minutes, or until the internal temperature reaches 150-ish degrees.
Happy Birthday Allison! In lieu of a birthday, I decided to post the recipe to my favorite drink. Bottoms up!
Sugar coat the rim of the glass then take raspberries and put a few in the bottom of the glass.
In the martini shaker add:
1/2 shot of Cointreau
Vodka – Works well with a berry vodka like Stoli Raspberry and Belvedere always suffices when no fruity vodka. : )
Splash of cranberry juice
Triple Sec
Shake up and pour in then add Champagne on top — that’s the best part!
In the fall time this is one of my favorite things to make. Brings me back home to the autumn nights when it was chilly and this cake is heavy enough to warm you up!
Preheat oven to 350 degrees.
2 c. flour
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. cinnamon
1 c. oil
4 eggs
2 c. pumpkin
Mix all ingredients together. Add 1 cup of chocolate chips and stir in.
Put in grease bundt pan and cook for 60-80 minutes.
I use to cook East Coast Mexican, where I thought Ortega Taco Sauce was Salsa. Now that I live in the Southwest, I have been exposed to some of the best Mexican food. Took me awhile to get use to it and now I love it. Especially my guacamole.
Here it is …
3/4 c. extra virgin olive oil
2 tbsp. lemon juice
2 tbsp. lime juice
2 cloves garlic
Salt & Pepper
Fresh Jalapenos or other hot peppers – great from the garden!
Cilantro
Mix ingredients together, add meat and let marinate for two hours.
Yes, Sloppy Joes is on the menu! And you know what? They are darn good — and go completely old school and pull out the tator tots. Your kids will love it as much as you.
1 lb. ground beef
1/2 onion, diced
2 cloves of garlic, minced
Salt & Pepper
Sloppy Joe Seasoning
1/2 c. water
1 can (6 oz) tomato paste
Tobasco Sauce
In pan, mix onion, garlic and meat. Cook until meat is brown and crumbly. Add seasonings, tomato paste and water. Bring to a boil, reduce heat and simmer 10 minutes.
Best when served on homemade buns or fresh from the oven at the store buns!
Preheat oven to 450 degrees.
1 regular size foil oven bag
1/2 uncooked orzo
2 tsp. olive oil, divided
1 c. diced tomato
3/4 c. sliced green onions
1/2 c. (2 oz.) feta cheese
1/2 tsp. lemon rind
1 tbsp. fresh lemon juice
Salt & Pepper
3/4 lb. large shrimp
1/4 c. fresh chopped basil
Coat bag with cooking spray. Place bag on large, shallow baking dish. Cook pasta in boiling water for five minutes and drain. Place pasta in large bowl. Stir in 1 tsp. of olive oil and next seven ingredients (through black pepper). Place orzo mixture in bag.
Combine shrimp and basil then arrange over orzo mixture. Fold over bag edge to seal. Cut open bag and pull back with a fork. Drizzle top with 1 tsp oil.
Cook 25 minutes.
So easy and so good …
1 3/4 c. white sugar
1/2 c. milk
1/2 c. butter
4 tbsp. cocoa
1/2 c. crunchy peanut butter
3 c. oatmeal
1 tsp. vanilla
Combine sugar, milk, butter and cocoa. Bring to a boil and boil for 1.5 minutes. Remove from heat and stir in remaining ingredients.
Spoon onto wax paper and let harden.
