Thursday, February 25, 2010
My friend Amelia told me that she had the best chicken roll=up recipe. I tweaked it a little and made it my own. It was so good, Beau and I loved it so much, it was hard to get enough. We kept on eating it even though we were so full!
2 pkg. crescent rolls
6 oz. cream cheese
1/2 c. cheddar cheese, shredded
4 oz can mushrooms
1/2 tsp pepper
2 cup chicken, cooked and cubed
1/4 tsp nutmeg
1 tsp dried onions
3 green onions chopped
2 tsp Italian seasoning
Mix all ingredients in bowl. and mix spoonful of mixture in center of each roll. Start at fat end and roll. Seal edges.
4 tbs melted butter
Italian bread crumbs
Dip in melted butter and roll in dressing
Place in cookie sheet and bake at 400 degrees for 20 minutes.
1 can cram of mushroom soup
1/2 cup whipping cream.
Mix topping ingredients. Heat and serve over cooked roll ups.
Wednesday, February 24, 2010
- Vegetable Oil for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
5 Tbsp flour
1 cup milk
1 cup butter or margarine
1 cup sugar
1 Tbsp vanilla
Cook flour & milk until thick, whisking constantly. Take off heat & lay plastic wrap over the surface to prevent a skin from forming; cool in refrigerator. Cream together sugar & butter/margarine. Add cooled flour mixture & vanilla & beat with electric mixer until fluffy (about 10 minutes).
Tuesday, February 23, 2010
Monday, February 22, 2010
2 1/2 pounds fresh asparagus
2 TBS olive oil
1/2 tsp Kosher salt, or sea salt
1/4 tsp lemon pepper
1/2 cup freshly grated Parmesan Cheese
1 Preheat oven to 400 degrees
2. Peel off bottom half of asparagus
3. Combine all ingredients except for cheese
4. Arrange asparagus on parchment paper in a single layer
5. baste asparagus
6. Roast 15-20 minutes until tender
7. Sprinkle with cheese and roast for 1 extra minute