1 package Good Seasons Italian Dressing Mix
1 cup white wine
2 tablespoons olive oil
SO easy! SO good!!
**Vegetables can also be marinated using this for about 1 hour.
Recipe from: Rachel Ray Magainze
Monday, January 31, 2011
Teriyaki Marinade
1 cup soy sauce
1/2 cup white sugar
1/2 brown sugar
2 chopped green onions
2 tablespoons oil
1/2 teaspoon garlic
1/2 teaspoon pepper
Recipe from: Rachael Ray Magazine
1/2 cup white sugar
1/2 brown sugar
2 chopped green onions
2 tablespoons oil
1/2 teaspoon garlic
1/2 teaspoon pepper
Recipe from: Rachael Ray Magazine
Monday, January 24, 2011
Mini Cookies and Cream Cheesecakes
* 42 Oreos, 30 left whole and 12 coarsely chopped
* 2 pounds cream cheese, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 4 large eggs, lightly beaten
* 1 cup sour cream
* pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate overnight. Remove from pans just before serving. Top with Whipped Topping if desired!
Makes 30 cheesecakes.
**These were AMAZING!!! And honestly, really easy! I halved the recipe because heaven knows I DID NOT need 30 cheesecakes in my house to tempt me!!! :-) They turned out EXCELLENT!
**I made my own whipped topping for the top: Recipe Below:
Whipped Topping:
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
Beat whipping cream on high until it thickens to the consistency of cool whip and will form a stiff peak. About 7 minutes. Add powdered sugar and vanilla and beat until combined! Serve over cheesecakes. Whipped topping can be stored in the fridge for later use!
Recipe from: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat
* 2 pounds cream cheese, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 4 large eggs, lightly beaten
* 1 cup sour cream
* pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate overnight. Remove from pans just before serving. Top with Whipped Topping if desired!
Makes 30 cheesecakes.
**These were AMAZING!!! And honestly, really easy! I halved the recipe because heaven knows I DID NOT need 30 cheesecakes in my house to tempt me!!! :-) They turned out EXCELLENT!
**I made my own whipped topping for the top: Recipe Below:
Whipped Topping:
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
Beat whipping cream on high until it thickens to the consistency of cool whip and will form a stiff peak. About 7 minutes. Add powdered sugar and vanilla and beat until combined! Serve over cheesecakes. Whipped topping can be stored in the fridge for later use!
Recipe from: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat
Saturday, January 22, 2011
Slow Cooker Pulled Pork
Ingredients
* 1 (2 pound) pork tenderloin
* 1 (12 fluid ounce) can or bottle root beer
* 1 (18 ounce) bottle your favorite barbecue sauce
* 8 hamburger buns, split and lightly toasted
Directions
1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
**This recipe was GREAT! So simple and perfect for a lazy Saturday at home! I did not mix the BBQ sauce with the meat, we just put it on the buns because I wanted to be able to use the leftover meat for additional meals such as: (Nacho's, on top of salads, over a baked potato, ect.) The additional meat can be frozen if needed and pulled out and thawed to used when needed. Enjoy!
**I used Corky's BBQ sauce~It was great!
Original Recipe from: AllRecipes.com
* 1 (2 pound) pork tenderloin
* 1 (12 fluid ounce) can or bottle root beer
* 1 (18 ounce) bottle your favorite barbecue sauce
* 8 hamburger buns, split and lightly toasted
Directions
1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
**This recipe was GREAT! So simple and perfect for a lazy Saturday at home! I did not mix the BBQ sauce with the meat, we just put it on the buns because I wanted to be able to use the leftover meat for additional meals such as: (Nacho's, on top of salads, over a baked potato, ect.) The additional meat can be frozen if needed and pulled out and thawed to used when needed. Enjoy!
**I used Corky's BBQ sauce~It was great!
Original Recipe from: AllRecipes.com
Sunday, January 9, 2011
Sugar Cookie Truffles
1 16 oz. package of sugar cookie dough (I used Pilsbury)
1.5 oz room temp cream cheese
4 oz white melting chocolate OR 1 cup white chips (I used white chocolate chips)
1 T. shortening (Crisco)
sprinkles for garnish
1. Bake cookies according to package directions..baking until cookies are crisp, but NOT burned. Cool cookies completely on wire rack before moving on to the next step.
2. Line baking sheet with wax paper or silicon baking mat. Crumble the cookies into the food processor. Process until the cookies are a fine crumb.
3. Add the cream cheese and process until the mixture starts to hold together.
4. Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour OR freeze for 10-15 minutes. **I froze them and they turned out perfect**
5. Melt white chocolate and shortening in microwave in 30 second intervals until just melted, stirring well after each interval.
6. Dip each ball into white chocolate with a fork tapping off the excess. Return to baking sheet to set.
7. Sprinkle with sprinkles while white chocolate is still wet. Let set and enjoy!
Recipe from : Cookies and Cups
These were SO GOOD and SO FUN to make!! They are also rather addicting:-) Bet you can't eat just one!!
1.5 oz room temp cream cheese
4 oz white melting chocolate OR 1 cup white chips (I used white chocolate chips)
1 T. shortening (Crisco)
sprinkles for garnish
1. Bake cookies according to package directions..baking until cookies are crisp, but NOT burned. Cool cookies completely on wire rack before moving on to the next step.
2. Line baking sheet with wax paper or silicon baking mat. Crumble the cookies into the food processor. Process until the cookies are a fine crumb.
3. Add the cream cheese and process until the mixture starts to hold together.
4. Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour OR freeze for 10-15 minutes. **I froze them and they turned out perfect**
5. Melt white chocolate and shortening in microwave in 30 second intervals until just melted, stirring well after each interval.
6. Dip each ball into white chocolate with a fork tapping off the excess. Return to baking sheet to set.
7. Sprinkle with sprinkles while white chocolate is still wet. Let set and enjoy!
Recipe from : Cookies and Cups
These were SO GOOD and SO FUN to make!! They are also rather addicting:-) Bet you can't eat just one!!
Saturday, January 8, 2011
Cinnamon Roll Pizza
4 Tablespoons cold butter, cut into cubes
1/2 Cup packed brown sugar
13 oz pizza dough of choice
4 Tablespoons room temperature butter
1/2 Cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 Cup powdered sugar
4-5 Tablespoons heavy cream
1. Preheat oven to 350 degrees F. Spray 12" pizza pan with cooking spray and layer the pan with butter cubes and brown sugar. Gently place dough into pan over butter and brown sugar then spread butter over top of dough. Layer with brown sugar and cinnamon. Bake for 25 minutes or until pizza crust is cooked through. Let cool for 10 minutes so butter and brown sugar have set. Cut into wedges.
2. Place powdered sugar and cream into mixing bowl and stir until smooth. Drizzle over warm slices of pizza and serve.
**There are NO WORDS to describe the INCREDIBLENESS (is that a word?!?) of this recipe! Simply AMAZING!!! I got the recipe from one of my favorite food blogs Picky Palate. The link has the recipe as well as step by step pictures, which I LOVE!! Enjoy!!
TIPS: The original recipe called for 2 mini personal pizza pans OR a 12" pizza pan. I had the 12" pan and it worked GREAT! In my opinion probably better than the mini pans would have. Also, if your pizza pan has holes in the bottom, as mine does, just cover it with foil. Problem solved:-)
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