2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
Source: My Kitchen Cafe
Friday, December 10, 2010
THE CORNBREAD
½ cup cornmeal
1 ½ cup Pamela's Ultimate Baking and Pancake Mix
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
From: My Kitchen Cafe, modified by Wendy.
1 ½ cup Pamela's Ultimate Baking and Pancake Mix
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
From: My Kitchen Cafe, modified by Wendy.
CAFE RIO PORK SALAD
From: Becky
2 lb Pork Sirloin Tip Roast
1 bottle of red taco sauce
1 cup brown sugar (I use a half cup of the splenda brown sugar blend to cut the calories in half)
1 can coke (I use c.f. diet coke)
1 Tbsp. cumin
2 cloves crushed garlic
Cook all day in Crock Pot (I start it on high for the first few hours and then turn it to low for the rest of the day) remove meat onto plate and shred with two forks and then put back into liquid before serving.
2 lb Pork Sirloin Tip Roast
1 bottle of red taco sauce
1 cup brown sugar (I use a half cup of the splenda brown sugar blend to cut the calories in half)
1 can coke (I use c.f. diet coke)
1 Tbsp. cumin
2 cloves crushed garlic
Cook all day in Crock Pot (I start it on high for the first few hours and then turn it to low for the rest of the day) remove meat onto plate and shred with two forks and then put back into liquid before serving.
SWEET AND SOUR CHICKEN
From: Wendy
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. (I didn’t use very much oil, like a couple tablespoons, but used a non-stick pan. If you use a pan without non-stick I would recommend a little more oil, you don’t want the breading to stick to the pan.) Place in a single layer in a greased baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce (They do sell GF soy sauce)
1 teaspoon garlic salt
Bake for 35-45 minutes at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. (I didn’t use very much oil, like a couple tablespoons, but used a non-stick pan. If you use a pan without non-stick I would recommend a little more oil, you don’t want the breading to stick to the pan.) Place in a single layer in a greased baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce (They do sell GF soy sauce)
1 teaspoon garlic salt
Bake for 35-45 minutes at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
SOUTHWESTERN CHICKEN WRAPS (CHILI'S)
adapted from My Kitchen Cafe
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 cup frozen or canned corn
1/2 cup salsa
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/2 teaspoon garlic (to taste)
1-2 cups shredded cheese
6 burrito-sized flour tortillas (To make it gluten free, i either by the gulten free tortillas or I eat it on tortilla chips)
Mix all of the ingredients together except for the tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and bean mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
*I sometimes cook my chicken in the crock-pot and cook extra chicken for later with 1/2-1 cup of salsa, just enough to cover the chicken. Cook on low for 3-4 hours. Shred all of the chicken and store the extra chicken in the freezer for up to a few months.
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 cup frozen or canned corn
1/2 cup salsa
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/2 teaspoon garlic (to taste)
1-2 cups shredded cheese
6 burrito-sized flour tortillas (To make it gluten free, i either by the gulten free tortillas or I eat it on tortilla chips)
Mix all of the ingredients together except for the tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and bean mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
*I sometimes cook my chicken in the crock-pot and cook extra chicken for later with 1/2-1 cup of salsa, just enough to cover the chicken. Cook on low for 3-4 hours. Shred all of the chicken and store the extra chicken in the freezer for up to a few months.
KETTLE CORN
From: Wendy
¼ cup vegetable oil
½ cup popcorn kernels (yellow kernels work best)
1/2 cup sugar
1 teaspoon coarse salt (I think it's too salty so I only do 3/5 tsp)
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
¼ cup vegetable oil
½ cup popcorn kernels (yellow kernels work best)
1/2 cup sugar
1 teaspoon coarse salt (I think it's too salty so I only do 3/5 tsp)
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
LENTIL BEAN SOUP
1 pound sausage
1 large onion, chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
10 cups water
4 bouillon cubes
2 16 oz cans diced tomatoes
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon parsley
1 tablespoon Italian seasoning (If you don’t have it use a combination of basil, thyme and oregano)
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
Sauté the sausage with the onion, until sausage is no longer pink, add the garlic and continue to cook for 1 minute. Drain the fat and place in a large Crock Pot. Add the rest of the ingredients and cook on low for 3 1/2- 4 hrs. Check the beans an hour before serving to see if they are almost tender, if they are not raise heat to high for the last hour. 15 minutes before serving combine 2 cups of milk with 4 T. cornstarch. Stir until cornstarch is dissolved. Add to the Crock Pot along with 4 oz. of cream cheese. Let simmer. Serve with parmesan cheese.
***Before serving I will taste the soup and add more seasoning if needed.
Source: Wendy
1 large onion, chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
10 cups water
4 bouillon cubes
2 16 oz cans diced tomatoes
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon parsley
1 tablespoon Italian seasoning (If you don’t have it use a combination of basil, thyme and oregano)
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
Sauté the sausage with the onion, until sausage is no longer pink, add the garlic and continue to cook for 1 minute. Drain the fat and place in a large Crock Pot. Add the rest of the ingredients and cook on low for 3 1/2- 4 hrs. Check the beans an hour before serving to see if they are almost tender, if they are not raise heat to high for the last hour. 15 minutes before serving combine 2 cups of milk with 4 T. cornstarch. Stir until cornstarch is dissolved. Add to the Crock Pot along with 4 oz. of cream cheese. Let simmer. Serve with parmesan cheese.
***Before serving I will taste the soup and add more seasoning if needed.
Source: Wendy
CHICKEN PARMESAN
From: Food Channel, Edited by Mary
4 slices gluten free bread (1-ounce each) (GF - substitute Rice Crispies or Corn Flakes)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup Cornstarch
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan
Directions
Preheat the oven to 350 degrees F.
Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.
4 slices gluten free bread (1-ounce each) (GF - substitute Rice Crispies or Corn Flakes)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup Cornstarch
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan
Directions
Preheat the oven to 350 degrees F.
Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.
CHOCOLATE PEANUT BUTTER RICE KRISPIE BALLS
From: Sonya Bishop Stark
1 stick butter, melted
1 lb. powdered sugar
1 (18 oz.) jar peanut butter
3 1/2 c. Rice Krispies
Mix together, roll into balls size of walnuts. Chill 2 hours on cookie sheet.
Melt in double boiler
2 bags chocolate chips
Add to chips:
Sm. piece of paraffin
This will make shinier and easier to dip balls. Dip balls in chocolate and set on wax paper on cookie sheet. Chill until set. Remove and layer in container with wax paper. Store in refrigerator. This is good at Christmas time or shaped into Eggs for peanut butter Easter Eggs.
1 stick butter, melted
1 lb. powdered sugar
1 (18 oz.) jar peanut butter
3 1/2 c. Rice Krispies
Mix together, roll into balls size of walnuts. Chill 2 hours on cookie sheet.
Melt in double boiler
2 bags chocolate chips
Add to chips:
Sm. piece of paraffin
This will make shinier and easier to dip balls. Dip balls in chocolate and set on wax paper on cookie sheet. Chill until set. Remove and layer in container with wax paper. Store in refrigerator. This is good at Christmas time or shaped into Eggs for peanut butter Easter Eggs.
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