Chicken alfredo lasagne roll ups

 https://pin.it/7LKuf9tRg

Ingredients 

▢8 Lasagne noodles

▢2 cups chicken cooked and shredded, I used rotisserie

▢1 pound bacon cooked and crumbled

▢2 cups mozzarella cheese shredded

Garlic Alfredo Sauce:

▢1/2 cup butter

▢1 pint heavy whipping cream 2 cups

▢4 ounces cream cheese

▢1/2 teaspoon garlic minced

▢1 teaspoon garlic powder

▢1 teaspoon italian seasoning

▢1/4 teaspoon salt

▢1/4 teaspoon pepper

▢1 cup parmesan cheese grated

Tri Tip on the Traegar

 3-5 pound tri tip

salt, pepper, garlic blend (we like kinder or blackstone)

Smoke on 225 degrees until thermometer reaches between 150 and 155. 

takes longer than 2 hours usually, today was closer to 3.

Remove from smoker into hot skillet with butter to reverse sear. Wrap for 10-15 min in tin foil to rest. Slice against the grain.

Lemon Pineapple Cake

 1 lemon cake mix

1 can crushed pineapple soaking in pineapple juice (do not drain)

1 lemon pudding mix (small one)

1 small cool whip

 

Mix cake together and back according to box directions.  Once mostly cooled, poke holes with the end of a straw over the whole cake.  Pour the crushed pineapple over the whole cake, letting the juices soak into the cake. Mix 1 cup of milk, pudding mix until no lumps. Add cool whip to lemon pudding, then add as the frosting.

I didn't have crushed pineapple, I had tidbits, so I used my immersion blender to mix it up.

To doctor the cake mix, if wanted:

1 cake mix

1 cup milk

1/3 c greek yogurt

1 stick butter melted, then cooled

3 eggs

1 3.4 oz instant pudding (lemon)

 -Mix until smooth, May take more time to cook, cook until toothpick come out clean from middle.

Stromboli

 1 loaf of frozen bread loaf

2 egg yolks, save the white

1 tsp oregano 

1 tsp basil

1/2 tsp garlic powder

1/4 tsp pepper

1 tbsp parm cheese

2 tbsp oil

Filling options: pepperoni, Canadian bacon, sausage, veggies, etc

2 c mozzeralla,  shredded

1 jar of pizza sauce

Spread the dough out on a buttered cookie sheet, like a pizza crust. Mix the other ingredients (minus the fillings) and spread like butter on crust. Layer the toppings and cheese.

Roll it up, starting with the long edge. So u end up with a log shape. Place seam down on cookie sheet. Brush with reserved egg whites. Bake at 350 degrees for 30 - 40 minutes.

Serve with pizza sauce.

Potatoe Salad ( moms)

 6 large potatoes (boiled and chopped)

6 eggs (boiled and chopped)

Celery

Add to:

1 c mayo

2 tbsp mustard

1 tbsp lemon pepper

Thin out with pickle juice

Can also add onion, pickles, etc

Monreal Steak Marinade

 1/4 c water

1/4 c oil

2 tbsp white vinegar

1.5 pounds of beef

Seasoning

Marinade at  least 30 min

Lonnie's Spaghetti Sauce

 *recipe from Eve

1/2 c olive oil

1 1/2 c grated carrots

1 large onion, diced

2 lbs fround beef

2 tbs dried oregano

2 tbs dried basil

1 can tomatoe paste

5 gloves garlis, minced

1 -2 c red wine

1 tbs worcestershire sauce

2 cans (28 oz) whole tomatoes

1 c milk (add right before you serve)

s&p

fresh parmesan cheese

simmer sauce and right before you serve add the milk, stir and serve

Cherry Chocolate Nut Bars

 https://www.sixsistersstuff.com/recipe/cherry-chocolate-nut-bars/?

Ingredients

• 12 ounces milk chocolate chips 1 package
• ¾ cup chunky peanut butter
• 12 ounces salted peanuts chopped
• 10.5 ounces miniature marshmallows 1 package
• 16 ounces cherry frosting 1 package
•  
•  

• Instructions

  • Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up. 
  • Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
  • Spread this mixture carefully on top of the chocolate layer.  Let cool in the fridge.
  • Top with remaining chocolate for the last layer.  If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
  • Refrigerate until firm.  Cut into pieces – about 48.
  • Store in refrigerator.
   

 

Kamut bread

 Food Nanny Kamut White Bread

https://www.thefoodnanny.com/blogs/recipes/the-food-nanny-kamut-bread

• 2 tbsp active dry yeast
• 3 cups warm water (105-115°)
• ⅔ cup honey, divided
• 7 cups White Kamut flour* , divided
• 3 ½ tbsp melted butter or olive oil
• 1 tbsp French gray coarse salt

• First prepare a sponge. In a large bowl, mix together yeast, warm water, 1⁄3 cup honey and 4 cups flour. Mix with wooden spoon or dough hook until well combined. Cover with plastic (sprayed with cooking spray). Let rise for 20-30 minutes (until double in size) in a warm, draft-free place.

• Add 2 ½ more cups flour along with 1⁄3 cup more honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last ½ cup flour if dough seems too sticky, 1 Tablespoon at a time. Grease bowl with cooking spray or a little olive oil. Place dough in bowl, turn and cover with a lightweight dishtowel or plastic sprayed with cooking spray. Let rise for 30 minutes (until double in size) in a warm, draft-free place.

• Preheat oven to 400º. Spray pans generously with cooking spray. Six 6x3 ½ inch mini pans (or close to that size), three 8½x5 inch pans or two 9x5 ¾ inch pans. Punch down to remove air bubbles. Divide evenly and place in greased pans. Cover with a lightweight dishtowel. Let rise until double. (You know dough is ready when an indention stays after you poke the corner.)

• Place pans inside of the oven when dough is ready. Turn temperature down to 350º and bake loaves. 30 minutes for large, 25-30 for medium and 17-18 for minis. Loaves are done when bottom of bread is light brown. You can tilt the hot pan just enough to check the bottom. Do not over-bake this bread or let it get too brown. Be vigilant because every oven is different.

• When done, immediately invert bread pans. Place loaves on cooling rack until completely cool. If desired, brush loaves with butter. Store in bread bags or freezer bags and freeze for up to 3 months. Bread will be good for one week on the counter, refrigeration is not necessary.

 

food nanny white bread

 Food Nanny White Bread (food nanny rescues dinner cookbook)

4 c warm water

1 tbsp active dry yeast

1 tbsp salt

1/3 c oil

1/3 c honey or 2/3 c sugar

10-12 c flour

Pour the water into the bowl. Add yeast, salt, oil, honey, and 5 c flour and mix to combine. Gradually add the additional 5 c flour, 1 c at a time, until the dough is smooth.

Knew by hand or with dough hook on low. Cover with dish towel and let rise until double in size
(30-45 min). Grease 3 9x5 loaf pans and set aside.

Punch the dough down and remove any air bubbles. Divide the dough in 3rds and shape into a loaf. Place the dough in the prepared pan and cover with dish towel and let rise for 30-45 min. The dough is ready to bake when you press down slightly with your finger and the indentation remains.

Bake in preheated 350 degree oven for 30 min. remove from pans and place on cooling rack.

Pasta Salad

 https://www.cucinabyelena.com/italian-style-pasta-salad-mozzarella-tomato-and-arugula/

 

Ingredients

• 1 pint (275g/ 10oz) cherry tomatoes, cut in half
• 2 cups (150g/ 5oz) pre washed arugula salad
• 12 oz (340g) fresh mozzarella balls such as bucconcini, pearls, or ciliegine
• ½ cup good quality olive oil, such as COLAVITA
• 2 tablespoons balsamic vinegar (optional- it great with and without!)
• ¾ lb (a little less than one full 454 grams Barilla box) pasta of your choice
• 6 basil leaves torn by hand
• Salt and Pepper to taste

Instructions

1.  In a large serving bowl toss the tomatoes, olive oil, vinegar (if using), basil, salt and pepper. Let sit on counter for 5-10 minutes.
2. Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for 'al dente' texture.
3. While pasta is cooking add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
4. When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
5. Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. If you add the mozzarella when the pasta is too hot is will melt and not taste or look the same.
6. Serve warm, room temperature, or cold!

 

Cranberry Salsa

 https://ourbestbites.com/cranberry-salsa-cream-cheese-dip/

12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8-ounce packages cream cheese, at room temperature

Instructions

1. Place cranberries, jalapenos, green onions and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.

Feel free to adjust this basic recipe to taste. I like to be heavy-handed with the onion and cilantro, and if you like a kick, add more jalapeno peppers! One recipe makes enough for 2 blocks of cream cheese. Often I’ll just serve it over one block at a time and save the extra salsa for another night.

 

 

 

Streusel topped blueberry muffins

 https://ourbestbites.com/streusel-topped-blueberry-muffins/

 

 1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup sugar
2 teaspoon grated orange or lemon peel
1 large egg
3/4 cup buttermilk
1/3 cup canola oil
1 c. fresh or frozen blueberries
1 tablespoon flour
1 tablespoon sugar

Streusel
1/4 cup sugar
2 1/2 tablespoon flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

 

Instructions

Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.

Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

 

 

cinnadoodles

 https://www.barbarabakes.com/cinnadoodles/

 

Ingredients

• 2 ¾ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 1 ½ cups sugar
• 2 large eggs
• 1 ½ cups cinnamon chips
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 350°.
• In a medium bowl, mix together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
• Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into balls; roll in cinnamon sugar. Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
• Bake 10 to 12 minutes, until edges are set and golden brown, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.

Busy day casserole

 https://ohsweetbasil.com/quick-and-easy-dinner-idea-rice-casserole/#recipe

She has changed the recipe on the blog, so i'm just putting the old recipe here.

 

1 c rice

2 c water

1 can cream of mushroom or cream of chicken soup

1 c carrots (sliced)

1 lb hamburger (or chicken), cooked and shredded

Cheese

1 heat oven to 350  degrees 

2 stir the water, rice, meat, soup and carrots together. Place in a 9x9 inch baking dish and back for 1 1/2 hours. (she usually stirred hers in the middle)

3 remove from oven and place cheese over the top and place back into the oven until melted.

Fudge

 Peggy Syme recipe

4 c mini Marshmellows, divided

4 c sugar

1 can evaported milk

1/4 sq butter

 

1 (8 oz) almond hershey bar

1 (12 oz) semi sweet chocolate chips

1 (12 oz) milk chocolate chips

2 tsp vanilla

 

Put  2 cups mini marshmellows in buttered 9x13 pan. Put in freezer.

Combing the sugar, evaporated milk, and buuter in a sauce pan and bring to boil that won't stir down. Boil 5 minutes.

Remove from heat and pour over the almond hershey bar, chocolate chips, 2 cups marshmellows, vanilla that was placed in a large bowl. Add frozen marshmellows and stir well. Pour in to the 9x13 pan and let cool.  Cut and serve.

French bread

 https://abountifulkitchen.com/dianes-no-fail-french-bread/

 

 

Ingredients

• 2 tablespoons dry yeast I prefer SAF brand
• 1/2 cup warm water
• 2 cups warm water*
• 3 tablespoons sugar
• 1 tablespoon (yes tablespoon!) sea or Kosher salt
• 5 tablespoons Olive oil, Canola or vegetable oil*
• 6 cups flour (4 cups bread flour and 1 1/2-2 cups All Purpose)
• 1 egg *optional beaten- for glazing bread

 

 

Instructions

1. **Please read recipe notes before beginning if you live in a humid environment!**

2. Dissolve yeast in 1/2 cup warm water.

3. In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.

4. Add the yeast mixture to the warm water-flour mixture. Mix together with large wooden spoon or paddle attachment.

5. Add the remaining 3 cups of flour, a cup at a time, mixing well after each addition.

6. After all of the flour is added and mixed in, let sit in bowl for 10 minutes.

7. When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula. 

8. Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.

9. Divide the dough in half. Roll each half of dough in a 9×12 rectangle on a floured surface.

10. Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.

11. Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).

12. Let rise for 20-30 minutes in warm place.

13. Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden. 

Tiramisu

 https://www.cucinabyelena.com/classic-italian-tiramisu-no-alcohol/

 

5 eggs (separate yolks and whites in two bowls)
5 tablespoons of white sugar
1 lb (500 g) of mascarpone
3 cups of room temperature coffee (or hot chocolate)
30 ladyfingers
unsweetened cocoa powder for dusting

 

 

Instructions

1. Get out a 9X13 pan with height of 2-3 inches and set aside. 
2. Make the coffee (or hot chocolate) and set aside in a dish that is deep enough to dip the biscuits. 
3. Separate egg whites from yolks and remember that in order to whip the egg whites there should not be any trace of yolk*.
4. Egg Whites: Place the egg whites in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the egg whites for about 5 minutes, or until they reach soft peaks. Set it aside in the fridge until ready to use.
5. Egg Yolks: Place the egg yolks in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
6.  Mascarpone: add mascarpone cheese to the yolk mixture in 2 to 3 additions. Mix on low/medium speed until combined and uniform. 
7. Add ⅓ of the egg whites at a time into the mascarpone cream mixture. Then, gently mixing it in with a spatula from the downside to the upside, so that your egg whites doesn't loose its fluffiness. Set the cream in the fridge until ready to use.
8. Meanwhile, quickly dip the ladyfinger biscuits into the coffee or hot chocolate* for about 1 second on each side.  Do not over soak the lady fingers, otherwise your tiramisu will turn out too soggy. You want your biscuits to absorb enough liquid to make them moist and give them flavor.
9. Place each ladyfinger at the bottom of the baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
10. Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
11. Repeat the process of soaking the ladyfingers in the coffee. Then, layer them over the cream, until is fully covered.
12. Finally, spread evenly t he remaining mascarpone cream on top of the ladyfingers. Place Tiramisu in the fridge, and allow to set 6 hours, even better if you leave it overnight. Just before serving it, dust the dessert with cocoa powder, and Enjoy! 

 

Hot Chocolate

 

• 1 cup water
• ¾ cup good quality cocoa powder
• 1 cup brown sugar
• 1 teaspoon vanilla
• ½ teaspoon fresh ground cinnamon
• ½ teaspoon salt

 Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer (about 8 minutes). Remove from heat and stir the vanilla and cinnamon into the sauce. Serve warm or store and refrigerate until serving.

 

 

 

 

IP NY Cheesecake

 Author: This old gal

Recipe for an 8 inch cheesecake:

crust

1.5 c graham crackers (I use nilla wafers)

4 tsp sugar

4 tbsp butter, melted

Blend up the crackers in the food processor, until small crumbs. Add sugar, blend. Add melted butter. Grease the fat daddio pan and pit crumb mixture in. Press firmly. Place in the freezer for 20 min while making the filling.

filling:

32 oz cream cheese

1 c sugar

4 tsp flour

1 tsp vanilla extract

1 tsp orange peel, grated (optional since I don't usually do this)

1 tsp lemon peel, grates (optional since I don't usually do this)

4 eggs, room temp

2 egg yolks. room temp

 1/2 c heavy whipping cream

Blend together cream cheese, sugar, cream, flour, peel, and vanilla until smooth.  Add eggs, one at a time and mix until just combined, dont over mix. Pour filling onto crust.

Add at least 1 1/2 c water to IP. Place paper towel and tin foil over the  top of the pan, Make sling for fat daddio pan and put on trivet.   Cook the 6 inch fat daddio pan for 38 -40 min with 18 min natural pressure release.

(small pyrex bowls I pressure cook for 15 min for individual servings)

 

top layer:

1 c sour cream

4 tsp sugar 

Whisk the two ingredients for the top layer together and put on hot cheesecake.  

Let cool for at least an hour on wire rack, then refrigerate over night lightly covered.

Chicken Marsala

 https://www.foodnetwork.com/recipes/chicken-marsala-3644736

Chicken Marsala by Emeril Lagasse 2003

1/2 cup all-purpose flour

1 tablespoon Essence, recipe follows

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

1 tablespoon olive oil

4 tablespoons butter

3 cups sliced mushrooms (cremini, oyster, shiitake)

3/4 cup Marsala

1 cup chicken stock

Salt and freshly ground black pepper

Chopped chives, for garnish

 

Directions

1. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

 

 

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

 

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup

1. Combine all ingredients thoroughly and store in an airtight jar or container.
2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.