July 25, 2014
Coffee Squares
Florence
Cook Time 15 minutes mins
Total Time 15 minutes mins
- 1/2 cup oil
- 2 cups brown sugar
- 2 eggs
- 3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup black coffee
- 12 ounces chocolate chips
Combine oil, sugar and eggs, mixing well
Combine dry ingredients and add to the first mixture, blending well
Add vanilla and coffee, mixing well
Stir in the chips, blending well
Spread on a large greased cookie sheet
Preheat oven to 350F
Bake for 15 minutes.
Cool, cut and serve.
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July 9, 2014
Baked Cheesy Brown Rice Casserole
Florence
- 2 1/2 cups COOKED brown rice
- 4 green onions chopped
- 1 cup small curd cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 tsp dried dill
Preheat oven to 350°F
Grease 8x8 baking dish.
In large bowl combine all ingredients.
Pour mixture in to grease baking dish.
Bake (uncovered) for 15 to 20 minutes, it should be browned around edges.
Remove and let sit for 5 minutes on wire rack.
Server & Enjoy !
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June 24, 2014
Spiced Pork Baked In Corn Husk Blankets
Florence
Course Meat
Cuisine Mexican
- 1 Tbsp chile powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1.5 to 2 lbs pork tenderloin cut into 6 pieces
- 6 clean dried corn husks soaked for 1 hour in warm water, then patted to remove excess water, but not dry
- butchers twine
Preheat oven to 375° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
In pie pan, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
Wrap the corn husk around the pork and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
Remove from oven and let rest for 5 minutes.
Remove from husks and twine and serve.
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May 28, 2014
Fish Sticks
Florence
Course Seafood
Cuisine American
- **TARTER SAUCE**
- 1/2 cup sour cream
- 1 Tbsp finely chopped pickles or pickle relish
- **FISH STICKS**
- 1 lb firm white fish cut into finger-size strips
- 1/2 cup cornmeal
- 1/4 tsp garlic powder
- dash cayenne
- 1/4 cup flour
- 1/4 tsp black pepper
- 2 large egg
- 1 tsp fresh lemon juice
**TARTER SAUCE**
Mix together sour cream and pickles.
**FISH STICKS**
Preheat oven to 425°F.
Place cooling rack on baking sheet.
In food processor, blend together, cornmeal, garlic powder and cayenne, until mixture is very fine.
Mix together in a pie pan flour and black pepper.
Whisk together eggs and lemon juice.
Dip each piece in flour mixture, then egg mixture, then cornmeal mixture.
Repeat until all fish has been dipped.
Bake fish for 15 minutes, flip fish 1/2 through for complete cooking.
Remove from oven and allow to cool slightly before serving.
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May 17, 2014
Cheese Cornbread
Florence
Course Bread
Cuisine American
- 6 tablespoons butter
- 2 large yellow onions
- 2 eggs
- 3 tablespoons milk
- 1 can cream-style corn
- 1/2 cup bell pepper chopped
- 1 package yellow corn muffin mix
- 1/4 teaspoon dried oregano
- 1 cup sour cream
- 2 cups sharp cheddar cheese
Preheat oven to 425 degrees F
Grease a 9 x 13 baking pan with non-stick spray.
In large skillet saute onions in butter until golden brown.
Whisk together eggs, and milk until smooth.
Stir in corn, bell pepper, muffin mix & dried oregano and mix well.
Grease 9x9 pan and pour mixture into small baking pan.
Bake for approximately 20 minutes or until golden brown.
Remove from oven and top with cheese.
Return to oven to melt & brown cheese for 5 minutes.
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May 5, 2014
Unforgetable Brownies
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
- 2/3 Cups Butter
- 5 oz. Unsweetened Chocolate cut into pieces
- 1 3/4 Cups Sugar
- 2 tsp. Vanilla
- 3 Eggs
- 1 Cup Flour
- 1/2 Cup Chopped Walnuts optional
Preheat oven to 350°F.
Grease 9x9 Pan.
Heat butter and chocolate over medium heat until melted, stirring constantly. Cool.
Mix together all other ingredients.
Mix in chocolate mixture.
Pour into pan.
Bake for 40 to 45 minutes
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April 14, 2014
Herbed French Bread
Florence
Course Breads
Cuisine American
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 clove garlic -- minced
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chives -- chopped
- 1 teaspoon Dijon mustard
- 1 8 ounce loaf french bread -- cut bread to 3/4 in thick
Melt butter and heat oil in sauce pan.
Saute Garlic in oil and butter.
Remove from heat.
Add Parmesan cheese, chives and mustard and stir until creamy.
Spread mixture on bread.
Place on greased baking sheet.
Bake at 400F degrees for 7 minutes.
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April 8, 2014
This is great if you are having a few friends over for wine. Making these is quick and easy. My favorite pie topping is strawberries.
Mini Cheesecakes
Florence
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
- Nilla Wafers
- 3 Packages of Cream Cheese
- 3 Eggs
- 1 Cup Sugar
- 1 teaspoon Vanilla
- Your Favorite Pie Topping
Take Cream Cheese out of refrigerator about an hour before you want to make this recipe to make it easier to work with the Cream Cheese.
Put all 3 packages of cream cheese in a large mixing bowl and add one egg and put mixer on low. Add eggs in one at a time until completely mixed.
Add vanilla and sugar.
Place 1 Nilla Wafer in to foiled cupcake lined cup cake tins.
Fill to approximately 2/3 full.
Preheat oven to 350°F.
Bake for 20 Minutes
3 Packages of Cream Cheese
3 Eggs
1 Cup Sugar
1 teaspoon Vanilla
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Stuffed Pork Tenderloin
Florence
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main
Cuisine American
- 4 pounds Pork Tenderloin
- 1/2 teaspoon Basil
- 1 Package Pork Stuffing Mix
- 1/2 Pepper Yellow, Red or Orange
- 1 Small Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Cooking Twine
Chop onion & pepper in to small pieces.
In small pan saute onions & peppers with salt and pepper
While that is cooking, take Pork Tenderloin and cut lengthwise down the center leaving approximately 1/2 inch at the bottom so it is still attached.
Mix together salt, pepper & basil and coat the outside of the tenderloin.
Make stuffing according to package instructions with sauted onions and peppers in it.
Stuff tenderloin and tie with Baking Twine.
Preheat oven to 400°F.
Bake tenderloin for 60 minutes.
Check to make sure meat is cooked properly.
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March 31, 2014
Manicotti
Florence
- Manicotti pasta shells
- 1 medium onion chopped
- 2 garlic cloves - minced
- 1/4 Cup olive oil
- 3 Cup cooked ham chopped
- 1 Cup grated Parmesan cheese divided
- 6 Tablespoons butter
- 6 Tablespoons all purpose flour
- 3 Cups milk
- 2 Cups shredded Swiss cheese
- Freezer wrap
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.
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March 25, 2014
Tuna Rice And Veggie Bake
Florence
Course Side
Cuisine American
- 1 bag 16 oz frozen mixed vegetables
- 1 cup mayonnaise
- 1/4 cup sour cream
- 3 cups cooked rice
- 1/2 cup diced green pepper
- 1/4 cup diced onion
- 2 teaspoons dried dill
- 1 can 12 oz white tuna in water, drained
- 2 Tablespoon butter
- 1 cup bread crumbs
Preheat oven to 375°F
Lightly Grease 2 quart baking dish.
Mix together vegetables, mayonnaise, sour cream, cooked rice, green pepper, onion and dried dill.
Mix in Tuna.
Place in Greased baking dish.
In a small saucepan, melt the butter, add the bread crumbs and heat just until combined, then spoon on top of the tuna mixture in baking dish.
Bake (uncovered) in oven for 30 minutes or until hot and lightly browned on top and around the edges.
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March 13, 2014
Pizza Dough
Florence
Cook Time 15 minutes mins
Total Time 15 minutes mins
Course Main
Cuisine American
- 1 3/4 to 2 1/4 Cups All-Purpose Flour
- 1 Envelope Pizza Yeast
- 1 1/2 teaspoons Sugar
- 3/4 teaspoon Salt
- 2/3 Cup Very Warm Water 120°to130°F
- 3 tablespoons Oil
- Pizza Sauce Cheese and Favorite Toppings
Preheat Oven to 425°F
Combine Undissolved Yeast, Sugar, Salt in a large bowl.
Add Water and Oil.
Mix until well blended, about 1 minute.
Gradually add enough flour until dough soft ball is formed. Dough should still be slightly sticky.
Knead dough on floured surface and add additional flour if needed.
Roll dough out in to 12 inch circle.
Place on greased pizza pan.
Top with Pizza Sauce, Cheese and Favorite Toppings.
Bake for 12 to 15 Minutes, until cheese is bubbly and crust is lightly browned.
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