Thai Chicken Wrap with Spicy Peanut Sauce
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
12 min
Level:
Easy
Serves:
4 BIG wraps
Ingredients
* 3 (6-ounce) chicken breasts
* 1 tablespoon soy sauce
* 1 tablespoon vegetable oil
* 1 tablespoon grill seasoning
Salad:
* 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
* 2 cups fresh bean sprouts
* 1 cup shredded carrots, available in pouches in produce department
* 3 scallions, sliced on an angle
* 12 leaves basil, chopped or torn
* 3 tablespoons chopped mint leaves (4 sprigs)
* 1 tablespoon sesame seeds
* 2 teaspoons sugar
* 2 tablespoons rice wine vinegar or white vinegar
* Salt
Spicy peanut sauce:
* 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
* 2 tablespoons soy sauce
* 1 tablespoon rice wine vinegar or white vinegar
* 1/4 teaspoon cayenne pepper
* 2 tablespoons vegetable oil
* 4 (12-inch) flour tortilla wraps
Directions
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, August 29, 2010
Pepperoni Spaghetti Bake
Hillbilly Housewife's Freezer Cooking
RECIPE:
Pepperoni Spaghetti Bake
What You Need:
1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap
How to Make It:
Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted
RECIPE:
Pepperoni Spaghetti Bake
What You Need:
1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap
How to Make It:
Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted
Manicotti My Way
RECIPE:
Manicotti My Way
Hillbilly Housewife's Freezer Cooking
What You Need:
Manicotti pasta shells
1 medium onion, chopped
2 garlic cloves - minced
1/4 C olive oil
3 C cooked ham, chopped
1 C grated Parmesan cheese, divided
6 T butter
6 T all purpose flour
3 C milk
2 C shredded Swiss cheese
Freezer wrap
How to Make It:
Place the olive oil in a large skillet over medium heat.
Add the onion and garlic.
Cook until tender about 5 minutes.
Remove from the heat.
Add the ham and allow to cool for about 15 minutes.
Stir in 1/2 C of the Parmesan cheese.
Cook the pasta according to the directions on the box.
Drain and allow to cool.
Place the butter in a large saucepan over medium high heat.
Cook until butter becomes foamy looking.
Carefully stir in the flour.
Cook 3 minutes until it begins to bubble.
Be sure to stir continuously so the flour doesn't burn.
Carefully pour in the milk.
Stir continuously until the sauce begins to thicken.
Stir in the Swiss cheese until smooth.
Place 1/4 of the cheese sauce into the ham mixture and stir.
Fill each shell with the ham mixture.
Place enough cheese sauce to cover the bottom of a large glass baking dish.
Place the shells in the cheese sauce.
Pour the rest of the cheese sauce over the top of the pasta shells.
Place in the refrigerator to cool.
Once cool wrap with the freezer wrap and freeze for up to 2 months.
When ready to cook thaw the dish overnight in the refrigerator.
Uncover and cover with the 1/2 grated Parmesan cheese.
Preheat oven to 350 degrees.
Bake casserole for 1 hour or until heated completely through.
Manicotti My Way
Hillbilly Housewife's Freezer Cooking
What You Need:
Manicotti pasta shells
1 medium onion, chopped
2 garlic cloves - minced
1/4 C olive oil
3 C cooked ham, chopped
1 C grated Parmesan cheese, divided
6 T butter
6 T all purpose flour
3 C milk
2 C shredded Swiss cheese
Freezer wrap
How to Make It:
Place the olive oil in a large skillet over medium heat.
Add the onion and garlic.
Cook until tender about 5 minutes.
Remove from the heat.
Add the ham and allow to cool for about 15 minutes.
Stir in 1/2 C of the Parmesan cheese.
Cook the pasta according to the directions on the box.
Drain and allow to cool.
Place the butter in a large saucepan over medium high heat.
Cook until butter becomes foamy looking.
Carefully stir in the flour.
Cook 3 minutes until it begins to bubble.
Be sure to stir continuously so the flour doesn't burn.
Carefully pour in the milk.
Stir continuously until the sauce begins to thicken.
Stir in the Swiss cheese until smooth.
Place 1/4 of the cheese sauce into the ham mixture and stir.
Fill each shell with the ham mixture.
Place enough cheese sauce to cover the bottom of a large glass baking dish.
Place the shells in the cheese sauce.
Pour the rest of the cheese sauce over the top of the pasta shells.
Place in the refrigerator to cool.
Once cool wrap with the freezer wrap and freeze for up to 2 months.
When ready to cook thaw the dish overnight in the refrigerator.
Uncover and cover with the 1/2 grated Parmesan cheese.
Preheat oven to 350 degrees.
Bake casserole for 1 hour or until heated completely through.
My Mini Meat Muffins
Hillbilly Housewife's Freezer Cooking Mini Course
RECIPE:
My Mini Meat Muffins
What You Need:
1 egg
1/2 C milk
3/4 C white bread crumbs, soft
1 1/2 t salt
1/4 t pepper
1 lb ground chuck
Aluminum foil
How to Make It:
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350 degrees.
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450 degrees.
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
TIP: Make sure you allow your dishes to cool completely before packaging them up to store in the freezer.
RECIPE:
My Mini Meat Muffins
What You Need:
1 egg
1/2 C milk
3/4 C white bread crumbs, soft
1 1/2 t salt
1/4 t pepper
1 lb ground chuck
Aluminum foil
How to Make It:
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350 degrees.
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450 degrees.
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
TIP: Make sure you allow your dishes to cool completely before packaging them up to store in the freezer.
Have Me Later Chili
TIP: Soups/stews with beans are stored wonderfully in the freezer and are a welcome addition to your meal, especially on a chilly or rainy day. Previously browned & frozen ground beef will cook more quickly than its uncooked counterpart - keep some on hand when you're putting together a quick soup or sauce recipe that calls for it.
RECIPE:
Have Me Later Chili
Hillbilly Housewife's Freezer Cooking
What You Need:
1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional
How to Make It:
Place the ground chuck in a large skillet over medium heat.
Add the onions and garlic.
Cook until meat is browned through and vegetables are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
RECIPE:
Have Me Later Chili
Hillbilly Housewife's Freezer Cooking
What You Need:
1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional
How to Make It:
Place the ground chuck in a large skillet over medium heat.
Add the onions and garlic.
Cook until meat is browned through and vegetables are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
Strawberry Surprise Freezer Jam
Hillbilly Housewife's Freezer Cooking
RECIPE:
Strawberry Surprise Freezer Jam
What You Need:
1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids
How to Make It:
Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks
RECIPE:
Strawberry Surprise Freezer Jam
What You Need:
1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids
How to Make It:
Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks
Wednesday, August 25, 2010
Chicken crock-pot
Kristi Shirley Kernal
Kristi wrote:
"One of my easy favorites is chicken breasts, cream of mushroom soup, and 4 to 8 oz. of the light cream cheese, sometimes artichoke hearts. I think I cook it on low for about 5 hours or more, so the chicken's really tender."
Kristi wrote:
"One of my easy favorites is chicken breasts, cream of mushroom soup, and 4 to 8 oz. of the light cream cheese, sometimes artichoke hearts. I think I cook it on low for about 5 hours or more, so the chicken's really tender."
Frozen Creamy Broccoli
Frozen Creamy Broccoli
Hillbilly Housewife's
What You Need:
2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
1 (4 oz) can mushrooms, drained
3 T butter or margarine
1 (8 oz) can sliced water chestnuts, drained
1 (10.5 oz) can cream of mushroom soup
1/2 lb Velveeta cheese, cubed
1/4 t garlic salt
1/4 teaspoon pepper
1 C shredded cheddar cheese
Freezer containers
How to Make It:
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.
Hillbilly Housewife's
What You Need:
2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
1 (4 oz) can mushrooms, drained
3 T butter or margarine
1 (8 oz) can sliced water chestnuts, drained
1 (10.5 oz) can cream of mushroom soup
1/2 lb Velveeta cheese, cubed
1/4 t garlic salt
1/4 teaspoon pepper
1 C shredded cheddar cheese
Freezer containers
How to Make It:
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.
Devilish Mocha Pie
Devilish Mocha Pie
DecCoverArt
What You Need:
2/3 C butter flavored syrup
2 1/2 C toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 C chopped pecans
1 C whipped topping
Aluminum foil
How to Make It:
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.
DecCoverArt
What You Need:
2/3 C butter flavored syrup
2 1/2 C toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 C chopped pecans
1 C whipped topping
Aluminum foil
How to Make It:
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.
Classic Chocolate Whoopie
Classic Chocolate Whoopie
from Whoopie Pies by Billingsley & Treadwell
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour, cocoa, baking soda and salt; set aside. In a mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and milk and beat until completely combined.
4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
Coconut Cream Cheese Filling
If you’re not a fan of coconut, simply omit or substitute vanilla extract instead.
1 8-ounce package cream cheese, at room temperature
1/4 cup unsalted butter, softened (1/2 stick)
1/4 teaspoon kosher salt
1 teaspoon vanilla
1 teaspoon coconut extract
2 cups powdered sugar
1. In the bowl of a mixer, beat cream cheese and butter together until fluffy.
2. Add the salt, vanilla and coconut extract. Reduce speed to low and slowly stir in the powdered sugar until moistened. Increase speed and beat the mixture until light and fluffy.
3. Scoop into a large plastic storage bag, snip off one corner, and squeeze the filling onto the cooled chocolate pie halves, topping with the other halves.
from Whoopie Pies by Billingsley & Treadwell
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour, cocoa, baking soda and salt; set aside. In a mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and milk and beat until completely combined.
4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
Coconut Cream Cheese Filling
If you’re not a fan of coconut, simply omit or substitute vanilla extract instead.
1 8-ounce package cream cheese, at room temperature
1/4 cup unsalted butter, softened (1/2 stick)
1/4 teaspoon kosher salt
1 teaspoon vanilla
1 teaspoon coconut extract
2 cups powdered sugar
1. In the bowl of a mixer, beat cream cheese and butter together until fluffy.
2. Add the salt, vanilla and coconut extract. Reduce speed to low and slowly stir in the powdered sugar until moistened. Increase speed and beat the mixture until light and fluffy.
3. Scoop into a large plastic storage bag, snip off one corner, and squeeze the filling onto the cooled chocolate pie halves, topping with the other halves.
Pork Tenderloin
Janice Van Tassel Taisey
Janice wrote:
"pork tenderloin, 1 can of diced tomatoes, diced med onion & 1 diced green pepper. Cook until done (high 4-6 hrs, low 8 hours) then drain juice. Shred pork and add BBQ sauce. Pulled pork sandwiches made easy and very yummy!"
Janice wrote:
"pork tenderloin, 1 can of diced tomatoes, diced med onion & 1 diced green pepper. Cook until done (high 4-6 hrs, low 8 hours) then drain juice. Shred pork and add BBQ sauce. Pulled pork sandwiches made easy and very yummy!"
Banana Split Pie
Banana Split Pie
Pampered Chef
Ingredients:
Crust
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 cup milk chocolate morsels, melted, divided
Filling
1 package (8 ounces) cream cheese, softened
3/4 cup cold milk
1 package (3.4 ounces) white chocolate instant pudding and pie filling
2 tablespoons sugar
1 can (8 ounces) crushed pineapple, well drained
Toppings
1 medium banana, sliced
1 cup sliced strawberries
1 1/2 cups thawed, frozen whipped topping
1/4 cup chopped nuts
Directions:
1. Preheat oven to 425°F. For crust, place pie crust in Deep Dish Pie Plate, gently rolling dough into bottom and up sides using small tapered end of Baker's Roller(TM). Prick bottom of crust using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Melt chocolate morsels in Small Micro-Cooker(R), uncovered, on HIGH 1 minute, stirring every 30 seconds until chocolate is melted and smooth. Reserve 2 tablespoons of the chocolate for garnish. Spread remaining chocolate over bottom and sides of crust.
3. For filling, place cream cheese in Classic Batter Bowl. Microwave on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar; whisk until mixture begins to thicken. Fold in pineapple. Spread filling evenly into crust.
4. For toppings, arrange fruit over top of pie. Attach open star tip to Easy Accent(R) Decorator; fill with whipped topping. Pipe topping around top edge of pie. Drizzle reserved melted chocolate over top of pie. Sprinkle with nuts.
Yield: 8 servings
Nutrients per serving: Calories 610, Total Fat 36 g, Saturated Fat 18 g, Cholesterol 45 mg, Carbohydrate 70 g, Protein 6 g, Sodium 470 mg, Fiber 1 g
(C)The Pampered Chef, Ltd. 2010
Pampered Chef
Ingredients:
Crust
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 cup milk chocolate morsels, melted, divided
Filling
1 package (8 ounces) cream cheese, softened
3/4 cup cold milk
1 package (3.4 ounces) white chocolate instant pudding and pie filling
2 tablespoons sugar
1 can (8 ounces) crushed pineapple, well drained
Toppings
1 medium banana, sliced
1 cup sliced strawberries
1 1/2 cups thawed, frozen whipped topping
1/4 cup chopped nuts
Directions:
1. Preheat oven to 425°F. For crust, place pie crust in Deep Dish Pie Plate, gently rolling dough into bottom and up sides using small tapered end of Baker's Roller(TM). Prick bottom of crust using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Melt chocolate morsels in Small Micro-Cooker(R), uncovered, on HIGH 1 minute, stirring every 30 seconds until chocolate is melted and smooth. Reserve 2 tablespoons of the chocolate for garnish. Spread remaining chocolate over bottom and sides of crust.
3. For filling, place cream cheese in Classic Batter Bowl. Microwave on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar; whisk until mixture begins to thicken. Fold in pineapple. Spread filling evenly into crust.
4. For toppings, arrange fruit over top of pie. Attach open star tip to Easy Accent(R) Decorator; fill with whipped topping. Pipe topping around top edge of pie. Drizzle reserved melted chocolate over top of pie. Sprinkle with nuts.
Yield: 8 servings
Nutrients per serving: Calories 610, Total Fat 36 g, Saturated Fat 18 g, Cholesterol 45 mg, Carbohydrate 70 g, Protein 6 g, Sodium 470 mg, Fiber 1 g
(C)The Pampered Chef, Ltd. 2010
Quick Apple Crisp
Quick Apple Crisp
Pampered Chef
Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)
Directions:
1. Preheat oven to 350°F. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half using Utility Knife. Place apples in Deep Dish Baker.
2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly using Classic Scraper. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.
Yield: 10 servings
Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g
(C)The Pampered Chef, Ltd. 2010
Pampered Chef
Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)
Directions:
1. Preheat oven to 350°F. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half using Utility Knife. Place apples in Deep Dish Baker.
2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly using Classic Scraper. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.
Yield: 10 servings
Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g
(C)The Pampered Chef, Ltd. 2010
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