from "101 Gourmet Cupcakes"
1 box white cake mix
3 eggs
1 c. half and half
6 T. key lime juice
1 c. sweetened condensed milk
1 recipe whipped cream (recipe below)
4 T. grated lime peel ( 3 limes)
Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice. Pour 1 -2 tablespoons batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.
Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.
Whipped Cream
2 c. heavy whipping cream
¼ - ½ c. powdered sugar
Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly again. Beat until stiff peaks form.
The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.
Frost with whipped cream and garnish with grated lime peel.
***I saw this recipe in an email and thought I'd share it. Dan's a key lime pie lover and I know Dad likes it too. We haven't tried it yet but I'm thinking it'll be on the menu in the near future.
Friday, February 4, 2011
Thursday, January 6, 2011
Easy Chicken Bake
2 cups Stove Top stuffing for Chicken
1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10 ¾ oz) condensed ream of chicken soup
1/3 cup Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained.
1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside.
2. MIX chicken, soup, sour cream and vegetables in 13x9" baking dish; stop with the stuffing.
3. BAKE 30 minutes or until chicken is cooked through.
Makes 6 servings.
***Not tried this one yet but look forward to trying it.
1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10 ¾ oz) condensed ream of chicken soup
1/3 cup Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained.
1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside.
2. MIX chicken, soup, sour cream and vegetables in 13x9" baking dish; stop with the stuffing.
3. BAKE 30 minutes or until chicken is cooked through.
Makes 6 servings.
***Not tried this one yet but look forward to trying it.
Easy Cheesy Chicken Bake
2 cups Stove Top Stuffing Mix for Chicken
1 ½ lb boneless skinless chickent breasts, cut into 1-inch pieces
1 bag (14 oz) frozen broccoli florets, thawed, drained
1 can (10 ¾ oz) condensed cream of chicken soup
½ cup milk
1 ½ cup Shredded Cheddar Cheese
1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside
2. MIX chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with the prpared stuffing.
3. BAKE 30 minutes or untl heated through
Makes 6 servings.
***Haven't tried this one yet but am looking forward to to trying it soon.
1 ½ lb boneless skinless chickent breasts, cut into 1-inch pieces
1 bag (14 oz) frozen broccoli florets, thawed, drained
1 can (10 ¾ oz) condensed cream of chicken soup
½ cup milk
1 ½ cup Shredded Cheddar Cheese
1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside
2. MIX chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with the prpared stuffing.
3. BAKE 30 minutes or untl heated through
Makes 6 servings.
***Haven't tried this one yet but am looking forward to to trying it soon.
Bruschetta Chicken Bake
1 can (14 ½ oz can) diced tomatoes, undrained
2 cups Stove Top Stuffing Mix for chicken
½ cup Hot water
2 cloves garlic, minced
(I guestimated with garlic powder)
1 ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup Shredded Mozzarella Chesse
(Calls for Kraft Shredded Low-Moisture Part Skim but I just used what I had on hand)
1. PREHEAT oven to 400°. Place tomatoes with their liquid in medium bowl. Add stuffing mix, ½ cup hot water and the garlic, stir until stuffing mix is moistened. Set aside.
2. PLACE chicken in 13x9" baking dish; sprinkel with basil and cheese. Top witht he prepared stuffing.
3. BAKE 30 minutes or until chicken is cooked through.
***I found this on the Stove Top canister and we tried it the other night. It's SUPER easy and really tasty. The leftovers weren't bad either.
2 cups Stove Top Stuffing Mix for chicken
½ cup Hot water
2 cloves garlic, minced
(I guestimated with garlic powder)
1 ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup Shredded Mozzarella Chesse
(Calls for Kraft Shredded Low-Moisture Part Skim but I just used what I had on hand)
1. PREHEAT oven to 400°. Place tomatoes with their liquid in medium bowl. Add stuffing mix, ½ cup hot water and the garlic, stir until stuffing mix is moistened. Set aside.
2. PLACE chicken in 13x9" baking dish; sprinkel with basil and cheese. Top witht he prepared stuffing.
3. BAKE 30 minutes or until chicken is cooked through.
***I found this on the Stove Top canister and we tried it the other night. It's SUPER easy and really tasty. The leftovers weren't bad either.
Sunday, November 28, 2010
Wassail
Simmer together (do not boil) for 10-15 minutes
***This was submitted to a ward recipe book by Sarah Haslam of the Parley's Ward. (She's knows Kristy & Jason Glass as well as Chris &Stephanie (Wright) Nelson.) I've made it the last couple winters now and it's super yummy. The lemon zest is optional and I just usually add whatever seems right at the time.
- 6 cups water
- 1½ cups sugar
- 2 cinnamon sticks
- 6 whole cloves
- lemon zest
- 4 cups orange juice
- ½ gallon apple juice (8 cups)
***This was submitted to a ward recipe book by Sarah Haslam of the Parley's Ward. (She's knows Kristy & Jason Glass as well as Chris &Stephanie (Wright) Nelson.) I've made it the last couple winters now and it's super yummy. The lemon zest is optional and I just usually add whatever seems right at the time.
Deviled Eggs
6 hard-cooked eggs
2 Tbl mayonnaise
1 tsp sugar
1 tsp white vinegar
1 tsp pepared mustard
½ tsp salt
Paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, and salt; mix well. Stuff or pipe egg whites. Sprinkle with paprika. Refrigerate until serving.
***I found this on the internet and they were very delicious so I thought I'd share the recipe and save the info here.
2 Tbl mayonnaise
1 tsp sugar
1 tsp white vinegar
1 tsp pepared mustard
½ tsp salt
Paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, and salt; mix well. Stuff or pipe egg whites. Sprinkle with paprika. Refrigerate until serving.
***I found this on the internet and they were very delicious so I thought I'd share the recipe and save the info here.
Wednesday, November 17, 2010
Green Bean Casserole
2 pkgs (9-oz ea) frozen cut green beans, thawed and drained
OR
2 cans (16-oz ea) cut green beans, drained
¼ cup milk
1 can (10-3/4 oz) condensed cream of mushroom soup
¼ tsp ground black pepper
1 can (2.8-oz) French Fried onions
In a medium bowl combine beans, milk, soup, pepper and ½ can French fried onions; pour into a 1½ quart baking dish. Bake uncovered at 350°F for 30 minutes or until heated through. Top with remaining onions, bake uncovered 5 minutes or until onions are golden brown.
Makes 6 servings
OR
2 cans (16-oz ea) cut green beans, drained
¼ cup milk
1 can (10-3/4 oz) condensed cream of mushroom soup
¼ tsp ground black pepper
1 can (2.8-oz) French Fried onions
In a medium bowl combine beans, milk, soup, pepper and ½ can French fried onions; pour into a 1½ quart baking dish. Bake uncovered at 350°F for 30 minutes or until heated through. Top with remaining onions, bake uncovered 5 minutes or until onions are golden brown.
Makes 6 servings
Tuesday, November 16, 2010
Our Traditional Jell-o
1 small pkg orange, cherry, and lime gelatin 3 C boiling water
1 ½ C cold water
(Eliminate ½ cup water from each package of gelatin)
1 small pkg lemon gelatin
1 C boiling water
½ C COLD water
4 C Cool Whip
Prepare the orange, cherry and lime gelatin separately using 1 C boiling and ½ C cold water for each flavor. Pour into three 8-inch square pans. Chill until firm-at least 3 hours or overnight. Cut into ½ inch cubes.
Dissolve lemon gelatin in 1 C boiling water; stir in ½ C COLD water. Chill until it starts to thicken.
Blend the Cool Whip and the slightly thickened lemon gelatin. Fold in the cubes. Spoon into spring-form or 9 X 13 pan. Chill at least 5 hours or overnight.
Feel free to change the colors of the gelatin to suit the Holiday you are celebrating; including the gelatin you are adding to the Cool Whip. Food coloring to the Cool Whip will add to the celebration as well. (For example, use dark gelatin colors, add food coloring to make the Cool Whip look grey, and add gummy worms for Halloween or use all red and green colored gelatins for Christmas.)
****Mom emailed this to me so I can share it with my ward. I thought I'd post it here so I don't have to keep calling everyone whenever I'm at the store for the ingredients and can't remember if it's large or small packages.
1 ½ C cold water
(Eliminate ½ cup water from each package of gelatin)
1 small pkg lemon gelatin
1 C boiling water
½ C COLD water
4 C Cool Whip
Prepare the orange, cherry and lime gelatin separately using 1 C boiling and ½ C cold water for each flavor. Pour into three 8-inch square pans. Chill until firm-at least 3 hours or overnight. Cut into ½ inch cubes.
Dissolve lemon gelatin in 1 C boiling water; stir in ½ C COLD water. Chill until it starts to thicken.
Blend the Cool Whip and the slightly thickened lemon gelatin. Fold in the cubes. Spoon into spring-form or 9 X 13 pan. Chill at least 5 hours or overnight.
Feel free to change the colors of the gelatin to suit the Holiday you are celebrating; including the gelatin you are adding to the Cool Whip. Food coloring to the Cool Whip will add to the celebration as well. (For example, use dark gelatin colors, add food coloring to make the Cool Whip look grey, and add gummy worms for Halloween or use all red and green colored gelatins for Christmas.)
****Mom emailed this to me so I can share it with my ward. I thought I'd post it here so I don't have to keep calling everyone whenever I'm at the store for the ingredients and can't remember if it's large or small packages.
Friday, November 5, 2010
Leftover Thanksgiving Turkey Enchiladas
Leftover cooked turkey
1 or 2 cans cream of celery soup or cream of chicken soup
1 can diced green chilies
1 pkg plain tortilla chips, crumbled
1 8 oz. pkg cheddar cheese, grated
1 8 oz. pkg Monterey Jack cheese, grated
1 small onion, chopped
Saute onion in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese.
Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly.
Microwave: Heat at medium high power until thoroughly heated and cheese is bubbly.
This recipe reheats well and tastes even better as a leftover.
***I just found this and thought I'd share. It sounds pretty easy and yummy. I'll have to see about making this with our turkey leftovers (if we have any with the Elders coming).
1 or 2 cans cream of celery soup or cream of chicken soup
1 can diced green chilies
1 pkg plain tortilla chips, crumbled
1 8 oz. pkg cheddar cheese, grated
1 8 oz. pkg Monterey Jack cheese, grated
1 small onion, chopped
Saute onion in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese.
Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly.
Microwave: Heat at medium high power until thoroughly heated and cheese is bubbly.
This recipe reheats well and tastes even better as a leftover.
***I just found this and thought I'd share. It sounds pretty easy and yummy. I'll have to see about making this with our turkey leftovers (if we have any with the Elders coming).
Sunday, October 3, 2010
Never Fail Pie Crust
2 cup flour
1 cup shortening
1 tsp salt
Cut shortening into flour and salt
Add to above mixture:
1 beaten egg
2 tbl water
2 tbl lemon juice (1/2 of lemon)
Roll tin - bake at 400
Mom had this recipe I copied but haven't used before this weekend. I used it for a pie crust to make Kelley's quiche (which was yummy, thanks Kelley!) and it worked well. I baked the extra with cinnamon sugar on it for about 7 minutes, until it was just starting to turn brown. It's a more moist and thicker than most pie crusts I've made before. I'll probably use it again espeically next time I make quiche.
1 cup shortening
1 tsp salt
Cut shortening into flour and salt
Add to above mixture:
1 beaten egg
2 tbl water
2 tbl lemon juice (1/2 of lemon)
Roll tin - bake at 400
Mom had this recipe I copied but haven't used before this weekend. I used it for a pie crust to make Kelley's quiche (which was yummy, thanks Kelley!) and it worked well. I baked the extra with cinnamon sugar on it for about 7 minutes, until it was just starting to turn brown. It's a more moist and thicker than most pie crusts I've made before. I'll probably use it again espeically next time I make quiche.
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