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Archive for the ‘Kris’ Category

2016 Recap

Shopping Ingredients:

4 tubs (3 lbs each) of sour cream
16ish lbs of flour (bought 25lb bag)
3 sticks butter
12 eggs
Vegetable Oil
Salt

Everyone must bring:
Cookie sheets
Cooling racks
A dish towel
Rolling pins

Other needs:
Freezer Ziplocks
Freezer Paper
Sharpie
Wine
Mixer
Dough hook

Recipe:

4.5 cups flour
2 tsp salt
Egg yolk
2 tbs oil
2 tbs melted butter
2 cups sour cream

Fillings:

Potato:
15lbs potatos
24oz shredded cheddar

Mushroom:
2 tbs butter (to saute)
16oz mushrooms
1/2 red onion
Handful of kale

Cheese
1lb Farmer’s cheese
One egg
One egg yolk
Dash of salt
2tbs powdered sugar.

Total yield:

11 batches of dough —
19 dozen potato and cheese
1.5 dozen potato/gouda
2 dozen farmer’s cheese
2 dozen mushroom

Started at 11:30 making dough, took break for lunch (and dough to rest!), done by 4:30.

Notes:
Dough needs to be rolled thinner than you think.
We had 1/2 dough leftover, could have used more fillings.

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Pink Greek salad dressing

3/4 cup olive oil mayonnaise

    1/2 cup beet juice 

    1/4 cup olive oil

    2 Tbl red wine vinegar

    1 tsp sugar

    1 tsp minced garlic

    1 tsp dried oregano

    1 Tbl chopped fresh dill

    1/2 cup feta

    3/4 cup milk

    Salt and pepper to taste
    Place all ingredients in a mason jar and shake.

    Serve with romaine lettuce, cucumbers, tomatoes, beets, black olives, red onion, and feta.

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    • 1 Can Cream of Chicken Soup
    • 1 Cup Sour Cream
    • 1 Can (10oz) diced tomatoes & green chilies
    • 1 Can (150z) Black Beans – rinsed and drained
    • 1/2 bag of frozen corn
    • 1 oz of taco seasoning (1 envelope)
    • 2 cups shredded cheddar cheese (8oz)
    • 2 lbs of boneless chicken breast
    1. Stir all ingredients together(except chicken).
    2. Put mixture in bottom of 13X9 pan.
    3. Lay chicken on top of mixture.
    4. Cover and cook until chicken is cooked all the way thru.
    5. Shred chicken and cook for another 20 minutes

    Serve with Tortilla chips.

    I make this in my Casserole Crock-pot. 1st time I cooked it on low for 8 hours. YUM. 2nd time I cooked on high for 5 hours. The chicken wasn’t so easy to shred but was still very tasty.  I have made this as an appetizer – but it really is a meal!
    I have NOT cooked this in the oven. When you do please add cooking directions here:

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    Cheesy Kale Chips

    Ingredients:
    1 large bunch of kale
    1 cup cashews, (soaked 2 hours)
    1 red bell pepper, seeded and chopped
    3-4 tablespoons fresh squeezed lemon juice
    2 Tablespoons nutritional yeast
    1/4 teaspoon onion powder
    1/4 tsp turmeric powder
    1/2 teaspoon Himalayan sea salt
    Sugar to taste (recipe calls for 1 Tablespoon agave, per Dr Oz agave is bad for you)

    Preparation:
    Rinse the kale and spin dry. Remove the stems and tear into bite size pieces.
    Let the kale air out as much as possible before coating.
    Blend the ingredients for the cheesy seasoning in the Vita-Mix until smooth.
    Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated.
    Place the kale on the dehydrator trays, the Excalibur Dehydrator is by far the best on the market).
    Dehydrate at 118 degrees overnight or until coating is dry.
    Slide onto mesh screens and dehydrate until totally crispy.
    Note that not all nutritional yeast is vegan, so READ the label! Bragg’s is vegan and I love the flavor it offers.

    TIP for keeping Kale Chips Crunchy.
    Take a small fabric bag, sachets for jewelry or aromatics work well, and fill it with uncooked rice.
    Place the it in an airtight glass container with a lid and seal up the kale chips.
    The rice soaks up any extra moisture in the container, keeping your kale chips crunchy for days!

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    Protein Bars

    1/2 cup coconut oil
    1 cup almond butter
    1-1/2 cups unsweetened carob chips
    1 cup wheat germ (I used Oat Bran or you could use Hemp Seed if can’t have grains)
    1 cup chopped pecans
    1 cup sesame seeds
    1/2 cup sunflower seeds
    1 cup shredded, unsweetened coconut

    On medium, melt coconut oil, almond butter and carob chips. Stir in remaining ingredients.
    Transfer ingredients to a 5X7 inch glass baking pan and press.
    Let cool and then refrigerate.

    20 min | 5 min prep | SERVES 6

     

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    Vegetable Pizza

    2 (8oz) Packages Regriderated crecent rolls

    2(8oz) packages cream cheese softened

    1 Cup mayoniase

    1oz package dry ranch-style dressing mix

    1 cup fresh broccoli chopped

    1 cup chopped tomatoes

    1 cup chopped green bell pepper

    1 cup chopped cauliflower

    1 cup shredded carrots

    1 cup shredded chedar cheese

    Preheat over to 375 degrees

    roll out the crecent roll dough onto a 9X13 inch baking sheet, and pinch together edges to form the pizza crust

    bake crust for 12 minutes in preheated oven.  Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the backing sheet

    In a small mixing bowl, combine cream cheese, mayonnaise and dry Rach dressing.  SPread the mixutre over the cooled crust.  Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over th cream cheese layer.  Chill for one hour, slice and serve.

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    1 Can (28oz) Whole Tomatoes

    1 Medium Onion

    1/2 lb fresh green beands

    1/2lb fresh okra – or 10oz frozen package

    3/4 cup finely chopped green pepper

    2 tbls lemon juice

    1 tsp chopped fresh basil

    1 1-2 tsp chopped fresh oregano

    3 medium (7″ long) zucchini – cut into 1 ” cubes

    1 medium eggplant, pared and cut into 1″ cubes

    2 tbls grated parmesan cheese

    Drain and coarsely chop tomatoes.  Save Liquid.  Mix together tomatoes and reserve liqued, onions, green beans, okra, green pepper, lemon juice, and herbs.  Cover and bake at 325F for 15 minutes

    Mix in Zucchini and eggplant and conitue baking covered, 60-70 minutes or until vegetable are tender

    Sprinkle top with parmesan cheese just before serving

     

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