Tuesday, June 29, 2010

French Toast Souffle


½ cup butter
8 oz package cream cheese
½ cup maple syrup
1 Loaf Texas Toast bread cubed
12 eggs
3 cups Half-n-half
1½ tsp. vanilla

Cube bread and fill 9x13" pan. Mix first three ingredients in a bowl and spread over bread cubes. In a large bowl, beat eggs, half-n-half, and vanilla and pour over bread cubes to coat. Cover and refrigerate overnight.
Bake at 350 for 55-65 minutes until knife comes out clean.
Serve with maple syrup, fresh raspberries, peaches or cinnamon sugar.
Butter Rum Sauce

1 cup sugar
1 cup butter
3 drops rum flavoring

Melt butter and beat in sugar and rum flavoring, mix until smooth
Spoon over servings for individuals as desired

Saturday, June 26, 2010

Steak and Potato Pie

A Family Favorite! My men love this pie, it's got the perfect blend of seasonings, you don't have to adjust a thing!  This is moist, tender, and everyone always asks for seconds. this is one of those meals that is great as a leftover too.  If there IS any left over. :)

TIME: Prep: 40 min. Bake: 20 min.


1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground ginger
Dash ground allspice
1-1 & 1/4 pound favorite steak; cubed
2 tablespoons vegetable oil
3/4 cup sliced onion
2 1/2 cups diced peeled potatoes
2 cups water

PASTRY: or two ready made roll out crusts
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
1 egg, lightly beaten

In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to bag; seal and toss to coat. In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are crisp-tender.

Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 10-in. pie plate.
Transfer pastry to pie plate.

Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush top with egg. Bake at 450° for 20-25 minutes or until golden brown. Serve immediately. Yield: 6 servings.

This was SO yummy, perfectly seasoned, perfect sauce consistency. Everyone wanted me to definitely make this again and soon!

Friday, June 25, 2010

Thick and Chewy Double Chocolate Cookies

 This is not my recipe, but I could've won prize after prize if it was! These are perfect! Very chocolaty, very moist, very worth it!

2 cups (10 ounces) all-purpose flour
½ cup (1 ½ ounces) baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened to room temperature
1 ½ cups (10 ½ ounces) packed light brown sugar
½ cup (3 ½ ounces) granulated sugar
1 ½ cups semisweet chocolate chips

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will seize).
In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds.
Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not over beat.
Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Resist the urge to bake the cookies longer than indicated; they may appear under baked at first but will firm up as they cool. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. These are great right out of the freezer too!

Thursday, June 24, 2010

Sweet and Sour Chicken or Meatballs

We are big fan's of chicken over rice dishes, this one is my husband's favorite, it's the best I've ever had too. I got this recipe from an old friend, enjoy!

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.
Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt - 1-2 cloves of sauteed garlic and 3/4 tsp regular salt works well too

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Another Sweet and Sour sauce I love, this is spicy and sweet, stovetop only.

1/2 cup Heinz Spicey Ketchup
3/4 cup sugar
2 cups pineapple juice
2 tsp salt
4 T cornstarch
3/4 c water
Heat all ingredients through until thickened

Or if you don't have spicy ketchup and want it less sweet and more sour:
You can put this sauce over meatballs and rice; it's awesome!

1/2 cup Ketchup
1/4 cup sugar
1 cup pineapple juice
2T Cornstarch
2tsp tobasco
1/2 cup water

Heat all ingredients through until thickened