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Breakfast - Brunch |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 30 minutes or less!
- 2 T butter
- 3 small or 2 large apples, any type but Macintosh
- 2 T raisins
- 4 T sugar
- 2 T orange juice
- 1 1/2 tsp. cinnamon
- 2 eggs
- 1/2 C milk
- 1/3 C flour
- 1 1/2 tsp. vanilla extract confectioner\'s sugar and fresh lemon slices for garnish
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Preheat oven to 425° F.
Core apples and cut into 1/4" thick slices. In a large, heavy ovenproof skillet, melt 1 tablespoon butter and add apples, raisins, 2 tablespoons sugar, orange juice and cinnamon. Cook, stirring frequently, for 6-8 minutes bowl and set aside. Beat eggs until foamy, gradually add milk, flour, the remaining 2 tablespoons sugar and the vanilla and beat for a minute pr two longer or until batter is smooth. Add remaining tablespoon of butter to the same skillet. Place in oven to melt. Watch carefully, it will only take about a minute. Pour batter into hot skillet and bake for 10 minutes. Remove from oven and carefully spoon apple mixture into center of pancake. Return to oven and bake for another 12 to 15 minutes or until puffed and golden. Cut into quarters and, if desired, sprinkle with fresh lemon juice and confectioner's sugar.
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Holiday - Halloween |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
Members Favorites: 0
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Ready in over 3 hours
- your favorite sugar cookie (or other roll-able and cut-able cookie dough recipe)
- royal icing
- food coloring
- decorating bags and tips
- tombstone shaped cookie cutter
- ghost shaped cookie cutter
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Prepare your favorite sugar cookie. Tint dough in combination Leaf Green and Lemon Yellow. Cut, bake and cool cookies using tombstone cutter from Halloween set (Wilton). Cut, bake and cool cookies using ghost cutter from set. Place cookies on cooling rack over a drip pan. Thin your favorite Royal Icing recipe and pour over cookie; let cookies dry overnight on waxed paper.
The next day, decorate cookies on waxed paper with with full-strength Royal Icing. Using a Tip5, decorate face area using a combination of leaf green and lemon yellow; pat smooth with finger dipped in cornstarch. Using Tip 2, pipe mouth in black and dot eyes in white; add Tip1 and add "pull-out" lashes and dot pupils in black.
Tint a portion of Royal Icing gray by using black color. Pipe Tip 2 zigzag hair on tombstone shaped cookies, alternating rows of gray and white. Pipe Tip 4 dot hands and fingers in leaf green/lemon yellow combination. Use icing to attach hair cookie to body cookie. Let dry overnight on waxed paper
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 1 hour or less
- 1 spice or German chocolate cake mix
- 1 white cake mix
- 2 large pkg vanilla instant pudding mix, prepared (I like Bird'sŪ dessert mix)
- 1 large pkg vanilla sandwich cookies
- green food coloring
- 12 small Tootsie RollsŪ
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- 1 new kitty litter pan
- 1 new plastic kitty litter pan liner
- 1 new pooper scooper
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Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.
Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.
Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 5 minutes or less!
- 1 1/2 qt. pineapple or orange juice
- 1 1/2 qt. Mountain DewŪ soda
- 1 C pureed blueberries
- 1 qt. lime sherbet
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Chill all ingredients prior to assembly. Mix all ingredients, except sherbet, in a large punchbowl. Float scoops of sherbet on top of punch.
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 45 minutes or less!
- 1 C butter, softened
- 1 C sugar
- 1 egg
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 2 3/4 C flour
- 1 tsp. baking powder
- 1 tsp. salt
- 3/4 cup whole blanched almonds
- red food coloring
- and/or
- 1 tube red decorator gel
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Preheat oven to 325° F. Combine dry ingredients. Lightly grease a cookie sheet.
In a large bowl, beat together butter, sugar, egg, almond extract and vanilla, beat in dry ingredients. Cover and refrigerate dough for 30 minutes.
Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press an almond firmly into one end for nail. Squeeze in center to create a knuckle shape and use a paring knife make slashes in several places to form knuckle. If you want to paint the nails, use some red food coloring that's been diluted with water and brush on with a clean artist's brush.
Place cookies on the prepared cookie sheet and bake for 20-25 minutes or until pale golden. Let cool for three minutes. If desired, lift up almond and squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath.
Remove from cookie sheet and let cool on a wire rack. Repeat with remaining dough.
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Holiday - Thanksgiving |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in over 3 hours
- 1 15 lb. fresh or frozen (thawed) whole turkey
- 3 large lemons
- 2 large limes
- 1 1/2 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 1/4 cup dry white wine
- 1/4 cup packed brown sugar
- pan gravy
- 1 bunch each fresh sage, marjoram and thyme
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1. Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Peel lemons and limes. Squeeze juice from lemons and limes to make least 2 tablespoons juice of each. Cut the remaining fruit in half and place in the turkey cavity. Sprinkle salt in the cavity.
3. In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
4. Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin. Replace skin.
5. Fold neck skin and fasten to the back with 1 or two skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
6. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Rub turkey with salt, pepper and oil. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
7. Roast turkey in a pre-heated, 325° F. oven for about 3 3/4 hours. During the last hour of cooking time, baste with the pan drippings. During the last 30 minutes of cooking time, baste with the citrus glaze. Loosely cover with aluminum foil to prevent over browning. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast.
8. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
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Main Dish |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 45 minutes or less!
- 4 chicken breast halves
- Salt and pepper
- 1 6-ounce jar marinated artichoke hearts
- 8 ounces mushrooms, sliced
- 5 green onions, chopped
- 1 cup dry white wine
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Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side
up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half.
Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved
marinade and white wine over. Bake until chicken is cooked through; about 45 minutes. |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 30 minutes or less!
- whole chicken (cooked and cubed)
- 16 oz sour cream
- 6 oz can of peeled and chopped chilis
- 1 can cream of chicken soup
- Cheese
- flour tortillas
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combine sour cream, chilis, cheese and cream of chicken. Add chicken mix well.
Spoon mixture into tortillas. Place in baking dish. Top with shredded cheese. Bake 25 mins at 350.
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 30 minutes or less!
- Whole Chicken (cooked and cubed)
- 6-8 Chicken Cubes
- Extra wide egg noodles
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Cook chicken with chicken cube until Chicken is done.
Remove chicken from water and add noodles.
Cut Chicken into cubes and return to noodles.
Cook 15 mins or until noodles are done.
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 30 minutes or less!
- 1 can cream of chicken soup
- 1 can cream of brocolli soup
- 1/4 cup Milk
- 1 cup frozen mixed vegetables
- 2 cup cut-up cooked chicken
- 4-5 cooked large potaotes cut into cube
- homestyle bisquits
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Combine all ingredients into a glass cooking dish.
Cook for 20 mins on 375.
Add bisquits last 10 minutes to top of mixture |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 45 minutes or less!
- 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
- 1 can (10 3/4 oz.) Campbell'sŪ Condensed Cream of Broccoli Soup (regular or 98% Fat Free)
- 1/3 cup milk
- 1/2 tsp. garlic powder
- 1 jar (4 1/2 oz.) sliced mushrooms, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 2 tbsp. butter
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1. Place the chicken in a 13 x 9 x 2-inch shallow baking dish. Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.
2. Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.
3. Bake at 400°F. for 30 minutes or until chicken is cooked through. Place the chicken on a serving plate. Stir the sauce and serve with the chicken.
TIP: Serve with steamed whole green beans. For dessert serve frozen yogurt popsicles
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 30 minutes or less!
- boneless, skinless chicken breast
- 4 slices of swiss or american cheese
- 1 can cr of brocolli soup
- 8 tomatoe slices
- 2 tbsp melted butter
- 1/2 cup herb stuffing crushed
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- 8 cups hot cooked rice
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In oblong baking dish, arrange chicken. Top with cheese.
In small bowl, stir soup, spread over cheese.Top with tomatoes. In another small bowl, combine butter and stuffing; sprinkle over tomatoes.
Bake at 400 for 25 mins or until chicken is no longer pink. Serve with rice
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 30 minutes or less!
- 8 ounces uncooked fettuccine
- 1/2 cup butter or margarine
- 1/2 cup whipping (heavy) cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
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1. Cook fettuccine as directed on package.
2. While fettuccine is cooking, heat butter and whipping cream in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
3. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley. |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 30 minutes or less!
- 3 T. balsamic vinegar
- 3 T. olive oil
- 2 T. freshly chopped parsley
- 1 T. garlic, minced
- 1/4 t. salt
- 1/8 t. freshly ground black pepper
- 4 medium portobello mushrooms, washed well, and patted dry
- 2 red onions, sliced
- 2 red or orange peppers, destemmed, deseeded, and cut into quarters lengthwise
- 2 green peppers, destemmed, deseeded, and cut into quarters lengthwise
- 2 jalapeno peppers, destemmed, deseeded, and cut in half lengthwise
- 4 - 8-inch flour tortillas
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In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine. Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade. Set the vegetables aside and allow them to marinate for 15 minutes. Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender. Transfer the grilled vegetables to a cutting board and cut them into strips. The tortillas can be warmed on the grill, if desired. Transfer the vegetables to a platter for service. Allow guests to build their own fajitas by filling tortillas with the grilled vegetables. |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 15 minutes or less!
- zesty guacamole
- 3 strips of hickory maple-smoked bacon
- Swiss cheese
- onions
- lettuce
- tomatoes
- mayo
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Cook hamburgers as normal
add toppings
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 45 minutes or less!
- 2 cups onion, diced
- 2 cups red pepper, destemmed, deseeded, and diced
- 2 T. olive oil
- 2 T. garlic, minced
- 1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced
- 1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half, and sliced
- 1 - 28 oz. can crushed tomatoes
- 1 bay leaf
- 1/2 t. salt
- 1/4 t. freshly ground black pepper
- 1/4 t. crushed red pepper flakes
- 1/4 cup freshly chopped basil
- 1/4 cup freshly chopped parsley
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In a large saucepan, saute the onion and red pepper in olive oil for 3 minutes to soften. Add the garlic and saute an additional 2 minutes. Add both types of mushrooms and saute for 5 additional minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and red pepper flakes, and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the mushrooms are tender. Add the basil and parsley and simmer an additional 5 minutes. Taste and add additional salt and pepper, if needed. Serve as a sauce for pasta, polenta, grains, or main dishes.
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ShawdoS
Recipes: 23
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Ready in over 3 hours
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 6 (5 ozs. each) chicken breast halves, skinned and rinsed
- 2 tablespoons canola oil
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon chicken bouillon granules
- 1 teaspoon minced fresh parsley
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1. Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in canola oil in skillet. Transfer to slow cooker.
2. Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.
3. Cover. Cook on High 2-2 1/2 hours, or Low 4-5 hours.
4. Add parsley and baste chicken. Cover. Cook on High 15-30 minutes, until chicken is tender.
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ShawdoS
Recipes: 23
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Ready in over 3 hours
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds skinless, boneless chicken breast halves
- 1 tablespoon canola oil
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon low-sodium chicken broth powder or bouillon granules
- 1 teaspoon chopped fresh parsley
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1 In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.
2. Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
3. Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.
4. Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.
5. Serve with cooked pasta or steamed brown rice.
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ShawdoS
Recipes: 23
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Ready in over 3 hours
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 large clove garlic, finely chopped
- 1 can (26 ounces) spaghetti sauce
- 1 can (15 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 2 packages (25 ounces each) frozen beef-filled ravioli
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1 . In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
2 . Place 1 cup of the sauce mixture in bottom of 5- to 6-quart slow cooker. Add 1 package frozen ravioli. Top with remaining package of ravioli. Pour remaining sauce mixture over top.
3 . Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender.
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ShawdoS
Recipes: 23
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Ready in over 3 hours
- 1 1/2 pounds Beef boneless round steak
- 1/2 teaspoon Peppered seasoned salt
- 6 To 8 new potatoes, cut into fourths
- 1 1/2 cups Baby-cut carrots
- 1 Medium onion, sliced
- 1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
- 1 jar (12 ounces) beef gravy
- Chopped fresh parsley, if desired
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1. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
2. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.
3. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
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Ready in about 15 minutes or less!
- dry enchilada sauce packet
- 1 can italian style stewed tomatoes
- 1 can tomato sauce
- mushrooms
- Italain style meat balls
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Sautee mushrooms
Combine tomatoes, tomotoes sauce, enchilada packet, and 1/2 cup water
Place meatballs in pan with mushrooms and add mixture.
Cook on medium heat until meatballs are hot.
Serve with favorite pasta.
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 30 minutes or less!
- 2 lbs. asparagus, tough ends trimmed
- olive oil
- 6 Roma tomatoes, sliced
- 3 T. nutritional yeast flakes
- 2 T. garlic, minced
- 2 T. freshly chopped parsley
- 1 t. Herbes de Provence
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Place the asparagus spears in a steamer basket and steam for 3-4 minutes or until tender. Using a little olive oil, lightly oil a large baking dish. Place the steamed asparagus spears in three rows in the prepared baking dish. Place the slices of two Roma tomatoes over each of the rows of asparagus. Drizzle a little additional olive oil over the top of the tomatoes and asparagus, sprinkle the nutritional yeast flakes, garlic, and Herbes de Provence over the top, and then season to taste with salt and pepper. Bake at 400 degrees for 10-12 minutes or until the tomatoes have softened.
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Side Dish |
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ShawdoS
Recipes: 23
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 45 minutes or less!
- 1 cup uncooked regular long-grain rice
- 1 medium onion, chopped (1/2 cup)
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 3/4 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1 can (8 ounces) tomato sauce
- 1 small green bell pepper, chopped (1/2 cup)
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1 . Spray 10-inch nonstick skillet with cooking spray. Cook rice and onion in skillet over medium heat about 3 minutes, stirring frequently, until rice is golden brown and onion is tender.
2 . Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.
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