Monday, July 30, 2012

Taco Skillet Dinner

4 servings
2 ½ cups uncooked bow-tie (farfalle) pasta (6 oz)
1 lb lean (at least 80%) ground beef
½ cup chopped green onions (8 medium)
1 package taco seasoning
½ cup water
1 cup  salsa
1 ½ cups shredded cheese – cheddar or mixed
2 TB sour cream
Diced tomatoes
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
Stir in water and taco seasoning mix.  Simmer about 5 minutes.
Stir onions and salsa into beef,  heat to boiling. Reduce heat to medium-low; cook 5 minutes. Stir in cooked pasta and cheese,   heat through.  Stir in sour cream.  Top with diced tomatoes (not shown in picture)

Sunday, July 29, 2012


All Ingredients:
2-cups of milk
1/3 cup of sugar
3 egg yolks
2 tablespoons of corn starch
1/8-teaspoon of salt
2-tablespoons of butter
1 teaspoon real vanilla
1 cup cream
1/4 cup powdered sugar
1 box vanilla wafers
1/4 cup butter
2 TB cocoa powdered, unsweetened
3 TB milk
½ tsp vanilla
1 ½ cups powdered sugar, approx.
Using some of the vanilla wafers, crush enough to get 1 1/3 cups
Save the remainder of the cookies (leaving them whole)
1 1/3 cup vanilla wafer crumbs
1/4 cup sugar
1/4 cups plus 2 TB butter, melted
Combine all ingredients. Mix well. Press mixture into bottom and sides of a lightly greased 9 inch pie plate. Bake at 375 degrees for 5 minutes. Cool. Yield: one 9 inch pie crust.
Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Simmer 1 minute.  Remove from heat, add the butter and vanilla.  Stir until well incorporated.  Pour into container. Cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until it's chilled.
When pudding is ready, in a chilled bowl with chilled beaters, whip cream until stiff.  Add powdered sugar.  Beat until incorporated.  Fold into chilled pudding.
Making the pie
Pour 1/2 the filling into pie shell.  Top with vanilla wafers, trying to cover as much filling as possible.  Pour remaining filling over wafers.  Top with another layer of vanilla wafers.  Then spread chocolate glaze on top and refrigerate for 24 to 48 hours.
Chocolate Glaze
Over medium heat in a small sauce pan bring to simmer:
1/4 cup butter
2 TB cocoa powdered, unsweetened
3 TB milk
Remove from heat, add vanilla.  Mix well.  Using a whisk, beat in powdered sugar so it is thick enough to pour but not runny.  Then spread over vanilla wafers.  If frosting gets too thick, reheat on low, stirring constantly.
Garnish with whipped cream, optional

Wednesday, July 18, 2012


Snicker Cake  

Bring to boil:
          1/2 cup  butter
          ½ cup crunchy peanut butter
          4 heaping TB cocoa powder
          1 cup water
Add and stir until dissolved:
          2 cups sugar
Mix together:
          2 cups flour
          1 tsp  baking soda
In a large bowl mix dry with wet ingredients, then add:
          ½ cup buttermilk or sour cream
          2 eggs
          1 tsp vanilla
Bake at 350 degrees for 20 to 25 minutes in prepared  3 round 8" or 2 round 9” pans.  Cool 10 minutes and remove from pans.  Let cakes cool completely.

Beat on high:
½ cup creamy peanut butter
1 tsp vanilla
Gradually add in:
 2 cups powdered sugar
If not spreadable, add milk gradually until a thick glaze consistency.  Spread between layers.

Beat on high:
          1 cup caramel syrup
          ½ tsp vanilla
Gradually add until pea like dough:
          3 to 4 cups powdered sugar
Blend in until whipped consistency:
          Milk, by the TB
Spread of very top of cake

Bring to simmer:
          1/2 stick butter
          3 to TB  milk
          4 TB cocoa powder
Add and stir until smooth:
          1/2 pound powdered sugar (about 2 cups)
          1/2 tsp vanilla
Pour over cake.   Top with chocolate whipped cream, caramel syrup, and peanuts.

Monday, July 16, 2012

Raspberry Lemon Jumbo Muffins

Raspberry Lemon Jumbo Muffins
Makes 6 to 8 jumbo muffins.
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 TB lemon juice
1 cup raspberry yogurt
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
Zest of a fresh lemon
Cream butter and sugar. Add egg, vanilla, lemon juice, and yogurt.  
Mix flour, soda, powder, zest  in bowl and add to creamed mixture.
Mix until incorporated, do not over mix!
Scoop evenly into prepared muffin tins or use liners filling about 2/3 full. 
Bake at 350  for 10-15 minutes.
For an optional added flavor:
Prepare icing using1/2 cup powdered sugar and juice from one lemon.  Mix until pourable consistency.  You may need to add more powdered sugar.  Spoon over warm muffins.  Or you can sprinkle with powdered sugar when cool.