This was my first recipe of 2012 I love LEMONS!!! I pretty much love it on anything, okay maybe not everything but I am a little obsessed with lemons (ask the Hubby). Anyway this came out a little too lemony for my husband (of course I thought it was perfect) so watch how much you put.
Ingredients:
1 cup butter
1 cup white sugar
5 egg yollks
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
5 eggs
Preheat oven to 350 degrees F. Grease and flour an 8x4 inch loaf pan. Sift together flour and baking powder.
In a large mixing bowl, cream the sugar and butter. Beat in the egg yolks. Beat in flour mixture. Stir in the vanilla and lemon extracts.
In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until not streaks remain.
Bake at 350 degress F for 1 hour
PEACH COBBLER
I got this recipe off one of my favorite websites http://www.thepioneerwoman.com/. Ree Drummond is one of my favorite author/blogger/cook/person ever. I get a a lot of my recipes off her site. This cobbler originally calls for blackberries but I had peaches on hand and figured that that would work just fine, and it did! I have had/made a few cobblers in my lifetime but this one has to be my favorite! The sweetness is just right and it was so simple!
Ingredients
- 1 stick Butter
- 1-1/4 cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Blackberries (frozen Or Fresh) or Peaches
Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the peaches. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
CHICKEN TAQUITOS
I got this recipe off another one of my favorite websites http://www.pintrest.com/. However I made quite a bit of changes to the original recipe. I like to try to make things my own it makes it easier to remember and more simple. These were delicious and the grandparents in law loved them. -only suggestion is wait until they are completely cooled we burned the crap out of our tongues. LOL
Creamy Baked Chicken Taquitos
3 oz cream cheese, softened
juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups cooked and shredded chicken
1 cup shredded cheese
8-12 (6-inch) corn or flour tortillas
Preheat oven to 425 F. Spray a rimmed baking sheet with cooking spray.
In a large bowl, stir together the cream cheese, lime juice, chile powder, onion & garlic powder and 1/4 teaspoon kosher salt. Add the chicken and cheese and stir until evenly distributed. Season the mixture to taste with salt and pepper.
Fry tortillas in oil just to get them soft. Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Spray the taquitos with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes, or until the tortillas are crisp and golden. Served with sour cream.
3 oz cream cheese, softened
juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups cooked and shredded chicken
1 cup shredded cheese
8-12 (6-inch) corn or flour tortillas
Preheat oven to 425 F. Spray a rimmed baking sheet with cooking spray.
In a large bowl, stir together the cream cheese, lime juice, chile powder, onion & garlic powder and 1/4 teaspoon kosher salt. Add the chicken and cheese and stir until evenly distributed. Season the mixture to taste with salt and pepper.
Fry tortillas in oil just to get them soft. Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Spray the taquitos with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes, or until the tortillas are crisp and golden. Served with sour cream.
CHICKEN WITH TOMATOES AND GARLIC
Ingredients
- 8 pieces Chicken
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1 can (28 Ounce) Diced Tomatoes
- 1 can (14 Ounces) Whole Tomatoes
- 2 Tablespoons (Heaping) Tomato Paste
- Fresh Herbs: Basil, Parsley, Sage, Rosemary
- 8 cloves Garlic
- Pasta (I Used Spaghetti)
- Grated Parmesan Cheese
- 1/2 cup White Wine (or Red Wine)
Instructions
Preheat oven to 400 degrees. Salt and pepper chicken.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it's overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
Ooohhh, I love this thing! I started salivating reading this. I'm so eager to make these recipes. Yum, I've never made a cobbler, I might treat my family to it first. Thanks
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