Butter Pecan Cookies
Sunday, April 03, 2005
These cookies are very moist.
INGREDIENTS:
1 cup butter, softened
2/3 cup packed brown sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups pecan halves
DIRECTIONS:
1. In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
2. Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
3. Preheat oven to 375 degrees F.
4. Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
5. Bake 10 to 12 minutes until lightly colored.
Labels: Cookies and Biscuits
colours fill my life with wonders ♥ @ 10:05 PM
Cheesecake Cookies
INGREDIENTS:
1/3 cup butter
1/3 cup brown sugar
1 cup flour
1/2 cup walnuts, finely chopped
1/4 cup sugar
8 oz. pkg. cream cheese
1 egg
2 T. milk
1 T. lemon juice
1/2 t. vanilla extract
DIRECTIONS:
Cream butter with brown sugar in a small mixing bowl. Add flour and walnuts; blend together. Mixture will be crumbly. Reserve one cup for topping Press remainder of mixture into the bottom of an 8x 8" baking pan. Bake at 350 for 12-15 minutes or until lightly browned. Blend sugar with cream cheese until smooth. Add egg, milk, lemon juice and vanilla; beat well. Spread over baked crust and sprinkle with reserved topping. Bake for 15 minutes. Cool. Cut into 2" squares.
Labels: Cookies and Biscuits
colours fill my life with wonders ♥ @ 10:04 PM
Broccoli Ziti Bake
INGREDIENTS:
8 ounces ziti pasta
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 cups broccoli florets or 1 (14 ounces) package frozen broccoli florets
1 cup chopped parsley
2 tablespoons chopped fresh basil (or 2 tsp. dried) salt & freshly ground black pepper
1/2 cup grated parmesan cheese
1 cup grated mozzarella cheese
1/2 cup grated swiss cheese
DIRECTIONS:
Cook ziti in boiling salted water according to pkg. instructions; drain; place in large mixing bowl and set aside. Heat oil in skillet and saute onion and garlic until tender, then add to ziti and mix well. Cook broccoli in boiling salted water for about 3-4 minutes until tender; drain. Add broccoli, parsley and basil to ziti. Add salt and pepper to taste. Mix in the three cheeses. Pour mixture into a 3 quart casserole which has been lightly oiled or sprayed with Pam. Cover and bake in oven at 350 degrees for 30 minutes.
colours fill my life with wonders ♥ @ 10:02 PM
Tuna-Macaroni Salad
INGREDIENTS:
1 (6 ounces) package shell macaroni
1 cup cubed cheddar cheese
1 (7 ounces) can tuna, drained
3/4 cup chopped or sliced sweet gherkins
1/3 cup minced onions
1 cup salad dressing or mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
DIRECTIONS:
Cook macaroni as directed on package; drain and rinse in cold water. Combine macaroni, cheese, tuna, pickles and onion in large bowl. Stir together salad dressing, salt, pepper and garlic; pour over macaroni mixture and toss. Cover; chill at least 3 hours.
Labels: Soups and Salads
colours fill my life with wonders ♥ @ 10:00 PM
Fast Fry Chicken
INGREDIENTS:
2 garlic cloves
1 piece (a 1-inch knob) gingerroot
3 tablespoons soy sauce
2 tablespoons cornstarch
1 pound skinless boneless chicken breast cut for stir-fry
1 cup chicken broth
1 teaspoon canola oil
1 cup red pepper slices
8 ounces stringed snow peas
1/4 cup chopped scallions
DIRECTIONS:
Mince the garlic. Peel and grate the ginger. In a medium bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, the garlic, and ginger and stir to combine. Add the chicken strips and toss to coat. Put the remaining 1 tablespoon cornstarch in a small bowl and whisk in the remaining 1 tablespoon soy sauce and chicken broth. In a large non-stick skillet, heat the canola oil over medium-high heat until hot. Add the chicken and stir-fry until no longer pink, 4 to 5 minutes. Add the pepper slices, snow peas, and scallions, and stir-fry for 2 minutes. Stir the broth mixture, add it to the skillet, and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Serve immediately over rice.
Labels: Meat and Poultry
colours fill my life with wonders ♥ @ 9:59 PM
Orange Roasted Salmon
You can get it ready ahead of time up until the final baking step. It looks both pretty and impressive, and the orange flavour is more subtle than you'd expect. This is a healthy and elegant meal (not to mention delicious) when served with a leafy salad, brown rice, and asparagus.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Makes: 5 servings
INGREDIENTS:
2 oranges, sliced into rounds
1 onion, thinly sliced
1 1/2 tablespoons olive oil
5 (6 ounce) salmon fillets
1 tablespoon lemon pepper
1 1/2 teaspoons garlic powder
1 tablespoon dried parsley
1/2 cup orange juice
1 1/2 tablespoons lemon juice
1 tablespoon honey
DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
3. Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
4. Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the centre. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
5. Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the centre. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.
Labels: Fish and Seafood
colours fill my life with wonders ♥ @ 9:56 PM
Spring Crab & Rice Salad
INGREDIENTS:
1/4 pound asparagus spears
1/4 pound snow peas or green peas
2 small carrots, sliced
3 cups cooked long-grain rice
1 medium ripe tomato or 2 plum tomatoes, finely chopped
1/4 cup minced parsley
1/2- 3/4 pounds crabmeat
Fresh chives, parsley and basil for garnish
DIRECTIONS:
In a small bowl, combine the dressing ingredients, whisk to mix and taste for seasoning; set aside. Bring a small pan of water to a boil. Trim the asparagus spears and cut them into 2-inch lengths. Trim the snow peas. When the water boils, add the asparagus, return the water to a boil and cook for about 1 minute. Scoop out the asparagus with a slotted spoon and submerge in a bowl of ice water. Repeat with the peas and carrots, cooking each until just tender but still crunchy, about 30 seconds for peas, 1 1/2 minutes for carrots. Drain the cooled vegetables well and put them in a large bowl with the rice, tomato, parsley and crab. Pour the dressing over and stir gently to mix. Transfer to individual plates and garnish with herb sprigs.
Yield: 4 Servings
Labels: Soups and Salads
colours fill my life with wonders ♥ @ 9:55 PM