Friday, May 22, 2009
Coleslaw recipe
Try out the world's great coleslaw recipe, just visit my website blog at http://greatcookingandbaking.com for the recipe. Remember to click the ads here for more great ideas and recipes. Thanks and have a great holiday weekend.
Thursday, May 21, 2009
Watermelon Salsa
This is a great way to get some fruits and veggies into the little ones mouths this Holiday weekend.
What you will need-
3 cups of watermelon, cubed into about bite sized pieces
1-1/3 cups of uncooked yams, cut into tiny pieces
2 tablespoons of finely chopped cilantro
1 tablespoon of minced/finely chopped jalapeno pepper, more if you like it spicy
1-2 tablespoons of lime juice
1/2 cup of diced avocado
How to make-
In a large bowl combine watermelon, yams, cilantro, jalapeno and lime juice, toss to coat. Add pieces of avocado. Can be served as a garnish with steak or pork chops served hot off of the grill. You can also make a double batch by doubling all of the ingredients and serve with chips and other favorite snack foods.
Great cooking and baking adventures for all of you this weekend. Click the ads for more great ideas. Check out my website blog for more exciting recipes at www.greatcookingandbaking.com
What you will need-
3 cups of watermelon, cubed into about bite sized pieces
1-1/3 cups of uncooked yams, cut into tiny pieces
2 tablespoons of finely chopped cilantro
1 tablespoon of minced/finely chopped jalapeno pepper, more if you like it spicy
1-2 tablespoons of lime juice
1/2 cup of diced avocado
How to make-
In a large bowl combine watermelon, yams, cilantro, jalapeno and lime juice, toss to coat. Add pieces of avocado. Can be served as a garnish with steak or pork chops served hot off of the grill. You can also make a double batch by doubling all of the ingredients and serve with chips and other favorite snack foods.
Great cooking and baking adventures for all of you this weekend. Click the ads for more great ideas. Check out my website blog for more exciting recipes at www.greatcookingandbaking.com
Greek Rotini Pasta Salad
Here is another great, simple recipe that you and your family will love this holiday weekend.
What you will need-
3 cups uncooked Rotini pasta
1 cup of Roma tomatoes, quartered
1/2 cup of chopped red onion
1/2 cup chopped green bell pepper
1/3 cup of sliced black olives
1/3 cup of Feta cheese
3 tablespoons of red wine vinegar
3 tablespoons of olive oil
1 tablespoon of chopped basil
1 tablespoon of oregano
1 teaspoon of salt
1 teaspoon of freshly ground pepper
How to make-
Cook pasta according to package directions, drain, rinse with cold water; drain again. In a large bowl combine pasta tomatoes, onion, bell pepper, olives and cheese.
For vinaigrette, in a small bowl, whisk together vinegar, oil, basil and oregano. Season to taste with salt and pepper (you may want or need more that called for above). Add to pasta mixture; toss to combine. Refrigerate, covered, to chill. Serve and enjoy.
Great cooking and baking adventures. Click the ads for more great ides. Check out my website at www.greatcookingandbaking.com for more great ideas too. Have a wonderful Holiday weekend.
What you will need-
3 cups uncooked Rotini pasta
1 cup of Roma tomatoes, quartered
1/2 cup of chopped red onion
1/2 cup chopped green bell pepper
1/3 cup of sliced black olives
1/3 cup of Feta cheese
3 tablespoons of red wine vinegar
3 tablespoons of olive oil
1 tablespoon of chopped basil
1 tablespoon of oregano
1 teaspoon of salt
1 teaspoon of freshly ground pepper
How to make-
Cook pasta according to package directions, drain, rinse with cold water; drain again. In a large bowl combine pasta tomatoes, onion, bell pepper, olives and cheese.
For vinaigrette, in a small bowl, whisk together vinegar, oil, basil and oregano. Season to taste with salt and pepper (you may want or need more that called for above). Add to pasta mixture; toss to combine. Refrigerate, covered, to chill. Serve and enjoy.
Great cooking and baking adventures. Click the ads for more great ides. Check out my website at www.greatcookingandbaking.com for more great ideas too. Have a wonderful Holiday weekend.
Potato salad
The holiday weekend is upon us and all of us are looking for great recipes to help make it special for our families. This potato salad is easy and will be a huge hit with you and your family. It reminds me of a time when my grandma was cooking and baking for all of us.
What you will need-
8 medium sized potatoes, I like to use red potatoes
1/4 cup of lemon juice
1/4 cup of olive oil
Salt to taste, I like to use seasoning salt
1/2 teaspoon of freshly ground pepper
2 celery stalks, finely chopped
4 hard-boiled eggs, finely chopped, optional
1-1/4 cup of real mayonnaise
3 tablespoons of cider vinegar
2 tablespoons of mustard
How to make-
Boil quartered potatoes just until tender and easily pierced with a fork. Drain, and as soon as you can handle them without burning yourself, peel and dice. Toss with lemon juice, olive oil and salt (the flavor is better when they have this preliminary dressing while the potatoes are still warm, thus coated, they won't absorb as much mayonnaise). Cool. Add pepper, celery, optional eggs. Blend 1 cup of mayonnaise with the cider vinegar and mustard, then toss over potato salad, gently folding until all pieces are coated. If the seem a little dry, add more mayonnaise. Place in large bowl, refrigerate until time to serve.
This will be an instant family favorite that even the kids will love. Great cooking and baking. Click the ads for more great ideas.
What you will need-
8 medium sized potatoes, I like to use red potatoes
1/4 cup of lemon juice
1/4 cup of olive oil
Salt to taste, I like to use seasoning salt
1/2 teaspoon of freshly ground pepper
2 celery stalks, finely chopped
4 hard-boiled eggs, finely chopped, optional
1-1/4 cup of real mayonnaise
3 tablespoons of cider vinegar
2 tablespoons of mustard
How to make-
Boil quartered potatoes just until tender and easily pierced with a fork. Drain, and as soon as you can handle them without burning yourself, peel and dice. Toss with lemon juice, olive oil and salt (the flavor is better when they have this preliminary dressing while the potatoes are still warm, thus coated, they won't absorb as much mayonnaise). Cool. Add pepper, celery, optional eggs. Blend 1 cup of mayonnaise with the cider vinegar and mustard, then toss over potato salad, gently folding until all pieces are coated. If the seem a little dry, add more mayonnaise. Place in large bowl, refrigerate until time to serve.
This will be an instant family favorite that even the kids will love. Great cooking and baking. Click the ads for more great ideas.
Tuesday, May 19, 2009
chocolate/butterscotch chip cookies
These cookies will be an instant family favorite. It is an easy recipe and packs a huge punch. You and your family will love them.
What you will need-
2-1/4 cups of all purpose flour
1/2 teaspoon of baking soda
1 cup (two sticks) of butter
1 cup of granulated sugar
1 cup of packed brown sugar
1 teaspoon of salt
2 teaspoons of pure vanilla extract
2 large eggs
1 package of milk chocolate chips
1 package of butterscotch chips
How to make-
Preheat oven to 350 degrees. Mix together flour and baking soda in a small bowl. Put butter and sugars in the bowl of a stand mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add salt, vanilla and eggs, mix until well blended, about 2 minutes. Mix in flour mixture. Stir in both kinds of chips with wooden spoon.
Using about one square inch of dough, ball in the palm of your hands. Drop onto ungreased baking sheet. Bake for 6-8 minutes, until edges start to brown and cookies still look "doughy". Transfer cookies to wire racks and let cool completely. Can be stored in an airtight container for about a week, if they last that long.
This will be an instant classic and family favorite. Happy great cooking and baking.
What you will need-
2-1/4 cups of all purpose flour
1/2 teaspoon of baking soda
1 cup (two sticks) of butter
1 cup of granulated sugar
1 cup of packed brown sugar
1 teaspoon of salt
2 teaspoons of pure vanilla extract
2 large eggs
1 package of milk chocolate chips
1 package of butterscotch chips
How to make-
Preheat oven to 350 degrees. Mix together flour and baking soda in a small bowl. Put butter and sugars in the bowl of a stand mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add salt, vanilla and eggs, mix until well blended, about 2 minutes. Mix in flour mixture. Stir in both kinds of chips with wooden spoon.
Using about one square inch of dough, ball in the palm of your hands. Drop onto ungreased baking sheet. Bake for 6-8 minutes, until edges start to brown and cookies still look "doughy". Transfer cookies to wire racks and let cool completely. Can be stored in an airtight container for about a week, if they last that long.
This will be an instant classic and family favorite. Happy great cooking and baking.
homemade salsa
Salsa is fast becoming America's top condiment. Here is a simple recipe I use and it is a huge hit with my family.
What you will need-
4 large ripe tomatoes, chopped
1 onion, chopped
2 cloves of garlic, minced
2 green chilies, chopped
1 large jalapeno, seeded and chopped
Juice of one lime
2 tablespoons of cider vinegar
1 tablespoon of olive oil
1/2 cup of chopped cilantro
1/2 teaspoon of oregano
Combine all ingredients in a large bowl, mix well. Serve with your Mexican dinner night with the guacamole recipe from http://greatcookingandbaking.com
As always happy great cooking and baking, click the ads for more exciting recipes.
What you will need-
4 large ripe tomatoes, chopped
1 onion, chopped
2 cloves of garlic, minced
2 green chilies, chopped
1 large jalapeno, seeded and chopped
Juice of one lime
2 tablespoons of cider vinegar
1 tablespoon of olive oil
1/2 cup of chopped cilantro
1/2 teaspoon of oregano
Combine all ingredients in a large bowl, mix well. Serve with your Mexican dinner night with the guacamole recipe from http://greatcookingandbaking.com
As always happy great cooking and baking, click the ads for more exciting recipes.
Monday, May 18, 2009
strawberry/banana pretzel squares
I tried this recipe this past weekend and it was a huge HIT!!
what you'll need
2 cups of finely crushed pretzels
1/2 cup of sugar, divided
2/3 cup of butter or margarine, melted
1 and 1/2 package of cream cheese
2 tablespoons of milk
1 cup of whipped topping
2 cups of boiling water
1 package of strawberry/banana gelatin
1 and 1/2 cups of cold water
4 cups of strawberries, sliced
3 bananas, sliced
To make it:
Heat oven to 350, mix pretzel crumbs, 1/4 cup of sugar, and melted butter. Press onto bottom of 13x9 inch pan, bake for ten minutes, let cool.
Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping, spread over crust. Refrigerate.
Add boiling water to gelatin mix in a large bowl, stir two minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries and bananas. Spoon over cream cheese layer. Refrigerate about three hours or until firm.
This is a super easy recipe that you and your family will love. You can serve it plain right out of the pan or with a dab of whipped topping. Have fun and great cooking and baking.
what you'll need
2 cups of finely crushed pretzels
1/2 cup of sugar, divided
2/3 cup of butter or margarine, melted
1 and 1/2 package of cream cheese
2 tablespoons of milk
1 cup of whipped topping
2 cups of boiling water
1 package of strawberry/banana gelatin
1 and 1/2 cups of cold water
4 cups of strawberries, sliced
3 bananas, sliced
To make it:
Heat oven to 350, mix pretzel crumbs, 1/4 cup of sugar, and melted butter. Press onto bottom of 13x9 inch pan, bake for ten minutes, let cool.
Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping, spread over crust. Refrigerate.
Add boiling water to gelatin mix in a large bowl, stir two minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries and bananas. Spoon over cream cheese layer. Refrigerate about three hours or until firm.
This is a super easy recipe that you and your family will love. You can serve it plain right out of the pan or with a dab of whipped topping. Have fun and great cooking and baking.
Wednesday, May 13, 2009
cornbread chicken
This is a simple and easy way to throw a quick dinner together.
Cornbread Chicken
1 package of cornbread mix (jiffy is a great one)
1/2 butter or margarine
1/4 cup onion
1 cup celery
1 cup chicken broth
1 cup cream of chicken soup
1 cup of chicken rice soup
3 chicken breast, cooked and chopped in bite sized pieces
Cook cornbread (box preparations), crumble up to four cups, melt butter, add onion, celery while saute', heat broth and soups, adding to butter mixture. Combine 1/2 of crumble cornbread in a 9x13 ungreased pan. Place chicken over crumbs, pour soup mixture over all, sprinkle remaining crumbs over the top, bake at 350 for 45 minutes, serve, enjoy.
This is a great dish that you and your family will love. Happy great cooking and baking.
Cornbread Chicken
1 package of cornbread mix (jiffy is a great one)
1/2 butter or margarine
1/4 cup onion
1 cup celery
1 cup chicken broth
1 cup cream of chicken soup
1 cup of chicken rice soup
3 chicken breast, cooked and chopped in bite sized pieces
Cook cornbread (box preparations), crumble up to four cups, melt butter, add onion, celery while saute', heat broth and soups, adding to butter mixture. Combine 1/2 of crumble cornbread in a 9x13 ungreased pan. Place chicken over crumbs, pour soup mixture over all, sprinkle remaining crumbs over the top, bake at 350 for 45 minutes, serve, enjoy.
This is a great dish that you and your family will love. Happy great cooking and baking.
Kolach
This is a recipe passed down for generations in my family. It is a great breakfast bread. We usually make it at the holidays, but it is great for any time of year.
Kolach
for the sweet bread dough
two packs of dry active yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded first, then cooled to lukewarm)
then stir in
1/2 cup of sugar
1 teaspoon of salt
2 eggs
1/2 cup of butter, softened
4 1/2 cups of flour, add 1/2 of flour, mix, then add remaining flour, knead on floured surface until elastic and smooth, then place in greased bowl, turn grease side up, let rise in warm place to double the original size, then split, roll out with rolling pin 12-14 inch circle.
for the filling
melt butter (real butter only, this is an old world recipe), spread on rolled dough, crush about 2 cups of walnuts, then mix walnuts with 1 cup of sugar in a small bowl, spread walnut mixture in butter on dough. roll up bread dough with mixture inside. Pinch ends and seam. Bake at 350 for about 15 minutes. Check often, because it cook quickly, should be light brown, remove, let cool. Cut into about one inch pieces.
You and your family are gonna love this one. Happy great cooking and baking.
Kolach
for the sweet bread dough
two packs of dry active yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded first, then cooled to lukewarm)
then stir in
1/2 cup of sugar
1 teaspoon of salt
2 eggs
1/2 cup of butter, softened
4 1/2 cups of flour, add 1/2 of flour, mix, then add remaining flour, knead on floured surface until elastic and smooth, then place in greased bowl, turn grease side up, let rise in warm place to double the original size, then split, roll out with rolling pin 12-14 inch circle.
for the filling
melt butter (real butter only, this is an old world recipe), spread on rolled dough, crush about 2 cups of walnuts, then mix walnuts with 1 cup of sugar in a small bowl, spread walnut mixture in butter on dough. roll up bread dough with mixture inside. Pinch ends and seam. Bake at 350 for about 15 minutes. Check often, because it cook quickly, should be light brown, remove, let cool. Cut into about one inch pieces.
You and your family are gonna love this one. Happy great cooking and baking.
whole wheat bread
Cooking and baking is a passion of mine. I love to cook for people. My family loves to eat my cooking. Check out the blog and click the ads to see other great recipes.
You'll get fine textured wheat slices with a whole grain flavor from these loaves....you'll love it.
1/2 cup water
1 cup milk
1/4 cup sugar
2 teaspoons of salt
1/2 cup of warm water
1 package of dry yeast
2 cups of whole wheat flour
4 cups of while flour, approximately
Bring 1/2 cup of water to a boil, mix it with the milk, sugar, and salt in a large bowl, and let it cool to lukewarm. In a separate container, measure 1/2 cup of warm water, stir in the yeast, and let it stand for five minutes to dissolve. Add the dissolved yeast, the whole wheat flour, and two cups of the white flour to the first mixture. Beat thoroughly, then turn out onto a lightly floured board, adding enough flour so that the dough handles easily. Knead for a few minutes and let rest for ten minutes. Add as much of the remaining flour as necessary to keep the dough from being sticky. Resume kneading for ten minutes or until the dough is smooth and elastic (this can be easily done in a stand mixer with the dough hook). Place in a greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into two loaves. Place in greased loaf pans, cover, and let rise again until almost double. Preheat oven to 375. Bake bread for about 45 minutes. Remove from pans and cool of racks.
Nothing beats freshly baked bread. Happy great cooking and baking.
www.greatcookingandbaking.com for more great recipes.
You'll get fine textured wheat slices with a whole grain flavor from these loaves....you'll love it.
1/2 cup water
1 cup milk
1/4 cup sugar
2 teaspoons of salt
1/2 cup of warm water
1 package of dry yeast
2 cups of whole wheat flour
4 cups of while flour, approximately
Bring 1/2 cup of water to a boil, mix it with the milk, sugar, and salt in a large bowl, and let it cool to lukewarm. In a separate container, measure 1/2 cup of warm water, stir in the yeast, and let it stand for five minutes to dissolve. Add the dissolved yeast, the whole wheat flour, and two cups of the white flour to the first mixture. Beat thoroughly, then turn out onto a lightly floured board, adding enough flour so that the dough handles easily. Knead for a few minutes and let rest for ten minutes. Add as much of the remaining flour as necessary to keep the dough from being sticky. Resume kneading for ten minutes or until the dough is smooth and elastic (this can be easily done in a stand mixer with the dough hook). Place in a greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into two loaves. Place in greased loaf pans, cover, and let rise again until almost double. Preheat oven to 375. Bake bread for about 45 minutes. Remove from pans and cool of racks.
Nothing beats freshly baked bread. Happy great cooking and baking.
www.greatcookingandbaking.com for more great recipes.
strawberry crisp
Cooking is a passion of mine....so I am gonna start a blog about it. Since strawberry season will soon be upon us here in the midwest, I thought I would start with that. This is a very simple recipe and is a big hit in my family.
Strawberry Crisp (any fruit will actually do)
For the filling
6 cups of strawberries (sliced and de-stemmed)
1/2 to 3/4 cup sugar (depending on how sweet you want it, can also use sugar substitute)
1 tablespoon of cornstarch
1 teaspoon of lemon juice
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1/2 teaspoon of cinnamon
For the topping
3/4 cup of all purpose flour
1/2 cup of rolled oat (or your favorite nut)
1/2 teaspoon baking powder
6 tablespoons of butter (butter gives the best flavor)
1/3 cup of sugar
1. Preheat over to 375. Make the filling: mix strawberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to 8 inch square baking dish.
2. Make the topping: stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until fluffy. Stir in dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
3. Sprinkle topping evenly over filling. Bake until bubbling in the center and brown on top, approx. 1 hour. Take out of over, cool for about thirty minutes. Great if server warm with vanilla ice cream.
Right after strawberry season comes blueberry season, try it with the blueberries and you will have an instant family favorite. Stay tuned for more posts.
Strawberry Crisp (any fruit will actually do)
For the filling
6 cups of strawberries (sliced and de-stemmed)
1/2 to 3/4 cup sugar (depending on how sweet you want it, can also use sugar substitute)
1 tablespoon of cornstarch
1 teaspoon of lemon juice
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1/2 teaspoon of cinnamon
For the topping
3/4 cup of all purpose flour
1/2 cup of rolled oat (or your favorite nut)
1/2 teaspoon baking powder
6 tablespoons of butter (butter gives the best flavor)
1/3 cup of sugar
1. Preheat over to 375. Make the filling: mix strawberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to 8 inch square baking dish.
2. Make the topping: stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until fluffy. Stir in dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
3. Sprinkle topping evenly over filling. Bake until bubbling in the center and brown on top, approx. 1 hour. Take out of over, cool for about thirty minutes. Great if server warm with vanilla ice cream.
Right after strawberry season comes blueberry season, try it with the blueberries and you will have an instant family favorite. Stay tuned for more posts.
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