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Archive for December, 2011

No Bake Rum Balls

Original Recipe Yield 3 dozen (Donna cookie exchange Dec. 2011)

 Ingredients

  • 2 1/2 cups crushed vanilla wafers
  • 1 cup confectioners’ sugar
  • 2 tablespoons cocoa powder
  • 1 cup chopped walnuts
  • 3 tablespoons dark corn syrup
  • 1/4 cup rum

Directions

1.     In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.

2.     Form dough into 2 inch balls and roll in confectioners’ sugar. Store in covered tin.

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Makes 2 dozen to 3 dozen cookies

2 cups sifted regular flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated white sugar

1 egg

1/4 cup orange juice

Measure flour, baking soda, baking powder and salt into a sifter. In a large bowl, cream shortening and peanut butter with brown and granulated sugars until fluffy; beat in egg. Sift in flour mixture, adding alternately with the orange juice and blending well to make stiff dough.

Chill until firm enough to handle. Roll dough, a teaspoon at a time, into balls; place 3 inches apart on ungreased cookie sheets. Flatten balls crisscross fashion with a fork. Bake at 375 degrees for 12 minutes or until golden. Remove from cookie sheet and cool completely on a wire rack.

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Heather’s Chicken Noodle Soup

  1. Get a rotisserie chicken.  Pull all the meat off of it and coarsely chop meat.  Set aside.
  2. In a stock pot heat 3 tablespoons olive oil.  Add 1 medium onion (chopped), 2 carrots (chopped), 1 celery stalk (chopped), salt and pepper (lots-fresh ground).  Cook until onion starts to turn translucent.  Add chicken carcass, remaining bones, skin, fat and drippings from the bottom of the container.  Stir and simmer for a couple minutes.
  3. add vegetable broth and low sodium fat free chicken broth until carcass is covered.  Then add enough water that the liquid level in the pot is just 1 inch below top of pot.
  4. add a heaping table spoon of minced garlic (I used the one from the jar b/c it is easiest).
  5. cook/slow boil for 3 hours then add more water to raise the liquid level back up to 1 inch from top of pot.
  6. cook/slow boil for 2-3 more hours (the long you cook the richer the broth flavor)
  7. strain (make sure you have a pot under the strainer…lol) out everything leaving only the broth.
  8. put broth back on stove on med heat.  Taste the broth and add salt and pepper to taste.
  9. add 2 cans of creamed corn, 1 chopped medium onion, and all the other veggies you like.  Cook for 1 hour
  10. add chicken meat and ½ a bag of egg noodles.  TURN OFF THE HEAT.  Let stand for 30 minutes or until noodles are done.
  11. enjoy J

P.S.  another secret…if the soup still does not have enough chicken flavors you can sprinkle in some of the Wylers chicken bouillon granules.  It normally does not need a lot.

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Italian Breaded Pork Chops

  • 2 eggs, lightly beaten
  • 2 tablespoons milk
  • 1 cups Italian seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoons dried parsley
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 4 pork chops
 

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

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