recipes

Saturday, April 30, 2016

NACHO CHEESE SAUCE

INGREDIENTS
  • 2 Tbsp butter 
  • 2 Tbsp flour 
  • 1 cup milk 
  • 6oz. sharp cheddar, shredded 
  • ¼ tsp salt
  • ¼ tsp chili powder 
INSTRUCTIONS
Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 30 seconds.

Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, 
place the pot over a low flame to help the cheese melt.
Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.

Friday, April 29, 2016

TRES LECHE CAKE

 





Tres Leches Cake- 3 milks


Ingredients

For the Cake Layers:

  • 1 cup all-purpose flour
  • 1 and ½ tsp baking powder
  • ¼ tsp salt
  • 5 whole eggs, separated
  • 1 cup sugar, divided into ¾ and ¼ cups
  • 1 tsp vanilla extract
  • ⅓ cup 2% or whole milk

For the 3 milks:

  • ⅔ of a 12 oz can evaporated milk
  • ⅔ of a 14 oz can sweetened condensed milk
  • ¼ cup heavy  cream

Frosting :

  • 2½ cups heavy whipping cream
  • 2½ tbsp granulated sugar
  • 1 lb fresh strawberries- to top the cake - around the edges

Instructions

 Making the  Layers: Preheat Oven to 350 and  Butter and flour two 9" round cake pans

  1. Set up 3 mixing bowls: 1 medium and 2 large bowls. In the medium bowl, whisk together 1 cup flour, 1½ tsp baking powder and ¼ tsp salt. Set aside.
  2. Separate eggs into the other two large bowls. Egg yolks into one and egg whites into the other. Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow (approx 2 min). Stir in ⅓ cup milk and 1 tsp vanilla extract.
  3. Pour flour mixture over your egg yolk mixture and beat on low speed with the mixer until just combined.
  4. With a whisk, beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining ¼ cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).
  5. Gently fold egg whites into the yolk/flour mixture until just combined. Divide evenly between two cake pans and bake at 350˚F for 30 minutes or until a toothpick comes out clean. Turn cake onto a wire rack and allow to cool to room temp.
  6. When cakes have cooled, trim the edges with a serrated knife to even out the edges.

Prep the 3-milk :

  1. In a large measuring cup with a pouring lip, stir together ⅔ of the evaporated milk, ⅔ of the sweetened condensed milk and ¼ cup heavy cream.

Assembling the Cake:

  1. Place one of the layers, flat side down, on a cake platter. Using a fork, poke the top all around, going all the way to the edges and poke through the depth of the cake. Use a spoon to pour on half of the 3-milk syrup. Let cake stand and absorb the syrup while you beat the frosting (see instructions below).
  2. Generously frost the top of your first layer, then arrange sliced strawberries over the top of your frosting.
  3. Your next cake layer will be placed with the flat side up; so before putting it over the strawberries, use a fork to poke the flat surface all around, going to the edges. Now place your poked cake top over the strawberries.
  4. Spoon the remaining half of the 3-milk syrup evenly over your top layer. Let cake stand 10-15 minutes for the syrup to soak in for easier frosting.
  5. Frost the top and sides of the cake and smooth out frosting with a cake spatula. I decorated the top with halved strawberries, placed at an angle around the top border of the cake. It was simple and just perfect.

How to Make the Frosting

  1. For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold.
  2. Beat 2½ cups heavy whipping cream and 2½ Tbsp sugar on high speed until thick and spreadable (about 1½ to 2 minutes). Don't over beat or it will turn buttery. Refrigerate until ready to use.
for a strawberry glaze----------follow this recipe and place glazed berries on top of your finished cake

2 cups (1 pint) ripe strawberries, washed and hulled 
3/4 cup sugar
1/4 cup cold water
1 dash salt
1 1/2 tablespoons cornstarch 
1 teaspoon unsalted butter 
choose the cutest ones




2. Crush the remaining berries and place in a saucepan with sugar, water, salt and cornstarch. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring constantly. Stir in the butter. Cool slightly.
3. Arrange the uncooked berries on top of the cake. Spoon the glaze over all. Chill for several hours.

MAKE YOUR OWN FABREEZE


PHILLY CHEESE MEATLOAF





Ingredients

  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon oil
  • 1 lb. ground meat
  • 1/2 cup bread crumbs
  • 1 egg
  •  salt and pepper to taste
  • 2 teaspoons garlic powder
  • 3 tablespoons Worcestershire sauce
  • 6 slices provolone cheese

Instructions

Preheat the oven to 350°F. In a skillet, saute the onion and pepper in the oil until tender. Combine these veggies with the remaining ingredients except the cheese in a bowl. Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. Repeat so you have cheese in the middle.
Bake for 45 minutes.
 Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 4-5 

GREEN POTATO SALAD




  • Salt and pepper to taste
  •  (8 to 10) medium red potatoes, scrubbed
  • 1/4 cup mayonnaise
  • 1/4 cup of sour cream
  • 3 diced green onions
  • 1 tablespoon lemon juice
  • 1 TSP basil
  • 1 TSP parsley flakes
  • 1 TPS tarragon
  • 1 TSP dill

DIRECTIONS

  1. In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
  2. In a large bowl, combine mayonnaise,sour cream green onion, lemon juice, and spices. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate before serving for a even better taste.

Thursday, April 28, 2016

REALLY GOOD PUMPKIN PIE



1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Key Lime Pie

Ingredients :

For the Crust:
  • 1¼ cups of crushed Graham Crackers
  • 4 tbsp of melted butter
  • ⅓ cup of brown sugar
For the Filling:
  • 2 14 oz cans of sweetened condensed milk
  • ⅔ cup regular lime juice
  • 2 eggs

Directions :

  • Preheat your oven to 350 degrees F 
  • Add the Graham crackers, sugar, and butter to a mixing bowl. Using a spatula, mix until they are well combined . Add the mixture to a 9 inch pie pan. Using a spatula , press it down and spread it out until a pie shell forms.
  • Bake the Graham crust pie shell in the oven for 12 to 14 minutes. Remove it and set it aside to cool.
  • Add the condensed milk, eggs, and key lime juice to a mixing bowl. Whisk until everything is well combined and the mixture thickens a little.
  • Pour the mixture into the pie shell. Put the key lime pie in the oven for an additional 15 minutes. Set it aside to cool a little and place it in the fridge to chill for 4 – 6 hours (overnight is better).
  • Garnish with some lime wedges.

LEMON MERINGUE PIE

Ingredients
Crust:
1 1/2 cups fine graham cracker crumbs
1/2 cup sugar
1/2 stick (1/4 cup) butter, melted



Filling:
One 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice (about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks, whites reserved for meringue
Meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Directions
Watch how to make this recipe.
Preheat oven to 325 degrees F.
For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.


For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

CORN SALSA




  • 1 12-ounce bag of frozen corn, defrosted
  • 2 medium-sized jalapenos, seeded and chopped
  • 1/2 cup red onion, finely chopped
  • 3/4 cup fresh cilantro, chopped
  • 4 Tbsp lime juice, or the juice of 2 large limes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp sugar

Mix the above ingredients together in a bowl and serve

CHICKEN SAUSAGE PASTA WITH SPINACH






INGREDIENTS
  • 2 packages of chicken sausage, cut into 1 inch pieces
  • 2 to 3 teaspoons cajun seasoning*
  • 2 tablespoons olive oil
  • 1/2 ts of nutmeg
  • 1 tablespoon garlic powder
  • 2 1/2 cups uncooked penne pasta
  • 2 cups chicken broth
  • 1/3 cup water
  • 1/2 bag of fresh spinach with a rough chop(just cut into smaller pieces)
  • 4 ounces cream cheese
  • 1 cup parmesan cheese
  • 1 cup shredded italian blend cheese
  • 1 cup of heavy cream
  • 1 tablespoon of onion powder
  • salt and pepper to taste
INSTRUCTIONS
  1. Season chicken with one teaspoon Cajun seasoning; set aside.
  2. In a 12" pan or skillet, heat olive oil over medium heat. Add chicken to pan and cook until brown on both sides. Stir in garlic ,onion powder and nutmeg and cook one additional minute. Add uncooked pasta, chicken broth, water,  remaining Cajun seasoning (use one teaspoon if you want mild Cajun flavor or the remaining two teaspoons if you want full Cajun flavor). Stir then bring to a boil. Reduce heat to low, cover and simmer for 22 minutes. Uncover and cook until almost all of the liquid is absorbed, when there is just a little water left in the pan. turn to low heat, stir in cream cheese , italian heavy cream and Parmesan cheese. Stir until cheese is melted. stir in  fresh spinach and let it sit 5 minutes, until the spinach wilts..
 make your own cajun seasoning
*You can make your own homemade Cajun seasoning by adding the following ingredients; 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon cayenne pepper, ½ teaspoon salt, ¼ teaspoon black pepper, 1/8 teaspoon red chili flakes.

Tuesday, April 26, 2016

APPLE SNICKER SALAD




6 chopped Granny Smith Apples
6 Snickers Bars, cut into bite-sized pieces
1 box instant vanilla pudding mix
½ cup milk
1 (12-ounce) container Cool Whip
½ cup caramel sauce
Instructions
  1. Whisk together pudding mix and milk in a large bowl. Fold in Cool Whip.
  2. Fold in apples, chopped Snickers.
  3. Drizzle caramel sauce on top.
  4. Refrigerate until ready to serve.

Monday, April 25, 2016

5 ADVANTAGES OF DRINKING WATER IN THE MORNING


BBQ MEATBALL SLIDERS

BBQ Meatball Sliders Recipe

Ingredients
1 pound ground beef
1 egg
6-8 slices bacon,Cooked and chopped
1 medium onion, chopped
1/4 cup Hickory BBQ sauce
3 slices  Big Slice cheddar cheese
12 Hawaiian Rolls
1 bag of mexican blend cheese- use half for recipe if it's larger than 8oz
1 teaspoon of liquid smoke- add to ground beef

Directions
1 Preheat oven to 375 degrees
2 , use your hands to mix and combine half the bag of mexican cheese,Liquid smoke, ground beef and egg until evenly distributed.
3 Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4 While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5 Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6 Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops and the meatballs with BBQ sauce.
7 On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8 Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9 Top the meatballs with the rolls and serve.

Banana Pudding Cake II



Cake
2 Boxes of yellow cake mix- cook according to instructions on box
And replace water with milk

1 Pack of instant banana pudding-MIX IT INTO THE CAKE BATTER  in the cake batter
1 box of VaNilla wafers to place on top of cake once IT IS  complete
3 9’ round cake pans- floured and greased- BAKE ON 325 FOR 25 MINUTES
Let the cake cool before you add banana pudding- RECIPE FOR FROSTING BELOW







FOR THE FROSTING

2 BOXES OF INSTANT BANANA PUDDING-
PREPARE IT ACCORDING TO THE INSTRUCTIONS ON THE BOX
THIS WILL BE THE FROSTING FOR YOUR CAKE
SPREAD IT BETWEEN THE LAYERS FIRST- THEN ON TOP AND LET IT DRIP OFF THE SIDES OF THE CAKE

Level each cake. Add the FROSTING between the cakes to make a 3 layer cake. Brush outside of cake with pudding mixture. Decorate with sliced bananas only if you wish. Layer the top of the cake  with VaNilla wafers. and drizzle pudding over the top Refrigerate until ready to serve if you wish.

Sunday, April 24, 2016

SALISBURY STEAK


SERVE WITH MASHED POTATOES