1/4 cup Grenadine
1 12 oz Lemonade
1 12 oz Limeade
2 liters 7-Up
Crushed Ice
Wednesday, November 23, 2011
Sour Cream and Blueberry Pie
bLuEbErrY AppLe FiLLiNg
1 can (15 ounce size) blueberries in heavy syrup, drained, reserving juice in one bowl, berries in another
1 1/2 cup water
1 cup finely diced red delicious apple
1/4 teaspoon salt
3 tablespoons cornstarch
1/4 cup water
3/4 cup sugar
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
SoUr CrEaM ToPPiNg
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cream cheese
1/2 teaspoon unflavored gelatin powder
2 tablespoons cold water
PrEpArAtIoN
In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.
While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are done add lemon juice and berry juice, cook and stir until blended. While stirring on medium heat add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled.
Sour Cream Topping......Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out.
When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.
nUtRiTiOn
478 calories, 17 grams fat, 80 grams carbohydrates, 4 grams protein per serving.
1 can (15 ounce size) blueberries in heavy syrup, drained, reserving juice in one bowl, berries in another
1 1/2 cup water
1 cup finely diced red delicious apple
1/4 teaspoon salt
3 tablespoons cornstarch
1/4 cup water
3/4 cup sugar
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
SoUr CrEaM ToPPiNg
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cream cheese
1/2 teaspoon unflavored gelatin powder
2 tablespoons cold water
PrEpArAtIoN
In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.
While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are done add lemon juice and berry juice, cook and stir until blended. While stirring on medium heat add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled.
Sour Cream Topping......Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out.
When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.
nUtRiTiOn
478 calories, 17 grams fat, 80 grams carbohydrates, 4 grams protein per serving.
Sunday, November 6, 2011
Chicken and Black Bean Enchilada Casserole
Mexican food has to be one of my favorite foods to eat. And I really love enchiladas.
This Chicken & Black Bean Enchilada Casserole was a big hit for us, it has a little spice to it, lots of flavor, and is a very simple week-night meal.
Chicken and Black Bean Enchilada Casserole
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
This Chicken & Black Bean Enchilada Casserole was a big hit for us, it has a little spice to it, lots of flavor, and is a very simple week-night meal.
Chicken and Black Bean Enchilada Casserole
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
Tuesday, October 18, 2011
CaRaMeL AppLe StAcKs
These caramel apple stacks are a fun twist on the classic fall favorite- caramel apples. Sliced apples are stacked on top of each other, each with a layer of thick caramel cream cheese (it's really just a caramel apple dip) spread in between.
Of course they need a generous drizzle of caramel sauce and a chewy caramel candy on top!
You'll want a fork and knife to cut into these. They're kind of a fancied up version of caramel apples. A perfect dessert {or just a sweet snack} for fall.
Caramel Apple Stacks
from Sweet Treats & More
makes 4-5 stacks depending on size of apple and how thick you cut the slices.
2 large green apples, cored and cut into round slices
4 oz. cream cheese, soft
1/3 cup brown sugar
1/2 tsp vanilla
Caramel Sauce (store bought or home made) for drizzling
Candy Caramels for topping
1. In a mixing bowl, beat cream cheese, brown sugar, and vanilla until smooth.
2. Spread a generous layer of caramel cream cheese on each of the apple slices.
3. Stack three apple slices on top of each other, top each stack with a drizzle of caramel sauce and a candy caramel.
Caramel Cream Cheese (Carmel Apple Dip) from Cooks(dot)com
Don't like the stacks? Just whip up the caramel cream cheese for a caramel apple dip!
Of course they need a generous drizzle of caramel sauce and a chewy caramel candy on top!
You'll want a fork and knife to cut into these. They're kind of a fancied up version of caramel apples. A perfect dessert {or just a sweet snack} for fall.
Caramel Apple Stacks
from Sweet Treats & More
makes 4-5 stacks depending on size of apple and how thick you cut the slices.
2 large green apples, cored and cut into round slices
4 oz. cream cheese, soft
1/3 cup brown sugar
1/2 tsp vanilla
Caramel Sauce (store bought or home made) for drizzling
Candy Caramels for topping
1. In a mixing bowl, beat cream cheese, brown sugar, and vanilla until smooth.
2. Spread a generous layer of caramel cream cheese on each of the apple slices.
3. Stack three apple slices on top of each other, top each stack with a drizzle of caramel sauce and a candy caramel.
Caramel Cream Cheese (Carmel Apple Dip) from Cooks(dot)com
Don't like the stacks? Just whip up the caramel cream cheese for a caramel apple dip!
WhiTe ChiCkEn ChiLi
4 large chicken breasts, cooked
2 15 oz. cans white beans with juice
2 4 oz. cans diced green chilies
2 14 oz. cans chicken broth
2 15 oz. cans white corn with juice
1 clove garlic, minced
1 tsp. lemon pepper
1 tsp. ground cumin
1/4 cup minced dried onion (or real onion, sauteed)
4 fresh limes
corn or tortilla chips
sour cream
grated cheddar and monterrey jack cheese
In a large pot mix beans, chilies, broth, corn, garlic, onion and seasoning. Shred the cooked chicken breasts and add to the pot. Heat to a simmer on the stove.
*Serve with cheese, fresh squeezed lime juice, sour cream and crushed chips on top.
For the chicken, you can used a Rotisserie if you're short on time. Otherwise, bake the chicken breasts in the oven or cook in a pan on the stove, then shred.
Monday, April 18, 2011
ChoCoLaTe EcLair CaKe
from Sally Mortensen
This is one of my all-time favorite desserts. It is a Sunday favorite in our house! The kids love it and beg for it!!! If you love eclairs, you will love this eclair cake. It's basically one giant eclair; the crust is light and fluffy and the filling is simply delicious. One piece is never enough--you'll be comin' back for more!
1 c. water
1/2 c. butter
1 c. flour
4 large eggs
1 pkg cream cheese
1 large box vanilla instant pudding
3 c. milk
1 container cool whip
chocolate syrup
Preheat oven to 400. Lighly grease a 9"X13" glass baking pan.
Eclair Crust:
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Bake for 30-40 minutes or until golden brown. You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake!Remove from oven and let cool (don't touch or push bubbles down).
Filling:
Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
When the crust is completely cooled, pour filling in. Top with layer of cool whip and serve with chocolate syrup.
***I love the filling! Sometimes I will double it to make a thicker cake, and save some of the extra to eat with graham crackers or even plain!! It's simply delish.
This is one of my all-time favorite desserts. It is a Sunday favorite in our house! The kids love it and beg for it!!! If you love eclairs, you will love this eclair cake. It's basically one giant eclair; the crust is light and fluffy and the filling is simply delicious. One piece is never enough--you'll be comin' back for more!
1 c. water
1/2 c. butter
1 c. flour
4 large eggs
1 pkg cream cheese
1 large box vanilla instant pudding
3 c. milk
1 container cool whip
chocolate syrup
Preheat oven to 400. Lighly grease a 9"X13" glass baking pan.
Eclair Crust:
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Bake for 30-40 minutes or until golden brown. You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake!Remove from oven and let cool (don't touch or push bubbles down).
Filling:
Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
When the crust is completely cooled, pour filling in. Top with layer of cool whip and serve with chocolate syrup.
***I love the filling! Sometimes I will double it to make a thicker cake, and save some of the extra to eat with graham crackers or even plain!! It's simply delish.
Monday, March 14, 2011
OrEo PuDDiNg CooKiEs
1 cup butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
1 small package instant Oreo pudding mix
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 Hershey's Cookies N Cream candy bars, broken into small pieces
2 cups milk chocolate chips
Preheat oven to 350 degrees.
Combine flour and soda in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture. Stir in Cookies N Cream pieces and chocolate chips. Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooling rack. Store in air-tight container. Makes two dozen.
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