Crunchy Asian Salad
Prep Time: 15 min
Total Time: 15 min
Makes: 12 servings, 1 cup each
What You Need!
1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup sugar
2 Tbsp. soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (16 oz. each) coleslaw blend
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup PLANTERS Sliced Almonds, toasted
Make It!
PREPARE dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately. (Do not add all the dressing, it is too much, pour and mix a little at a time so you don't saturate the salad.)
This was really yummy... light and cruncy. Perfect for summer. Dane said he thought he even liked it better than the one I usually make. There is no meat in this one, but chicken could easily be added to make it a meal. Even the kids gobbled it up. So simple and it makes enough for a large group or family.
Saturday, June 27, 2009
Chocolate and Nuts... Mmmmm Boy!
BAKER'S ONE BOWL Bittersweet Torte
Prep Time: 20 min
Total Time: 1 hr
Makes: 12 servings
1 pkg. (6 squares) BAKER'S Bittersweet (I used semi-sweet) Baking Chocolate, divided
3/4 cup (1-1/2 sticks) butter or margarine
1 cup sugar
3 eggs
1 tsp. vanilla
1/3 cup flour
1/4 tsp. salt
1/2 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour 9-inch round cake pan. Line bottom of pan with wax paper; set aside.
MICROWAVE 4 of the chocolate squares and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix well. Stir in pecans. Pour into prepared pan.
BAKE 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert torte onto serving platter; remove wax paper. Melt remaining 2 chocolate squares. Drizzle over top of torte. Let stand until firm.
I decorated the top with pecan halves before drizzling the chocolate. It looked pretty and was so yummy straight out of the oven. I always reheated my leftovers in the microwave too as it seemed best served hot. Great with a scoop of vanilla ice cream or plain with a glass of cold milk. So Easy, yet So Delicious!!
Prep Time: 20 min
Total Time: 1 hr
Makes: 12 servings
1 pkg. (6 squares) BAKER'S Bittersweet (I used semi-sweet) Baking Chocolate, divided
3/4 cup (1-1/2 sticks) butter or margarine
1 cup sugar
3 eggs
1 tsp. vanilla
1/3 cup flour
1/4 tsp. salt
1/2 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour 9-inch round cake pan. Line bottom of pan with wax paper; set aside.
MICROWAVE 4 of the chocolate squares and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix well. Stir in pecans. Pour into prepared pan.
BAKE 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert torte onto serving platter; remove wax paper. Melt remaining 2 chocolate squares. Drizzle over top of torte. Let stand until firm.
I decorated the top with pecan halves before drizzling the chocolate. It looked pretty and was so yummy straight out of the oven. I always reheated my leftovers in the microwave too as it seemed best served hot. Great with a scoop of vanilla ice cream or plain with a glass of cold milk. So Easy, yet So Delicious!!
Friday, June 5, 2009
La Viva Mexico!
Beef Taquitos
Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.
Ingredients:
1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef (I used a whole pound)
1/2 cup salsa, plus more for dipping (added a little more for extra meat)
2 teaspoons chili powder (I was conservative on this so it wasn't too spicy for the kids)
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterrey Jack (I added more cheese)
Sour cream
Step 1
Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes. (I only let this simmer about 5 minutes or so)
Step 2
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Step 3
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil (I found that spraying them with cooking oil works great), then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6. (I found the time sufficient to warm the filling, but it didn't really brown the outside enough. I reccomend 15-18 minutes, crispy!)
These were quite yummy and even the kids ate them well. We had them with sour cream , salsa, and mashed avocado... I believe the 3 colors of the Mexican flag :o)
Second Attempt: I used a chunky salsa verde inside with the ground beef for a different flavor, it was a nice change and we ate them with red salsa and sour cream.
Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.
Ingredients:
1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef (I used a whole pound)
1/2 cup salsa, plus more for dipping (added a little more for extra meat)
2 teaspoons chili powder (I was conservative on this so it wasn't too spicy for the kids)
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterrey Jack (I added more cheese)
Sour cream
Step 1
Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes. (I only let this simmer about 5 minutes or so)
Step 2
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Step 3
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil (I found that spraying them with cooking oil works great), then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6. (I found the time sufficient to warm the filling, but it didn't really brown the outside enough. I reccomend 15-18 minutes, crispy!)
These were quite yummy and even the kids ate them well. We had them with sour cream , salsa, and mashed avocado... I believe the 3 colors of the Mexican flag :o)
Second Attempt: I used a chunky salsa verde inside with the ground beef for a different flavor, it was a nice change and we ate them with red salsa and sour cream.
Tuesday, June 2, 2009
Peanut Butter Fingers
Ingredients
1 cube margarine
1 cup sugar
1 cup 2 Tbsp brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
Cream the above ingredients together then add:
1 tsp. soda
1 tsp. salt
1 cup flour
1 cup oatmeal
Blend well. Place on buttered cookie sheet with sides and press out evenly. Bake in a 350 degree oven for 10 minutes. Do Not Overbake. Remove from oven and let cool until warm to the touch. Spread a thin layer of peanut butter over the top of the cooked cookie bars. Make the following frosting and spread over the top.
Frosting: 1 cube margarine
4 Tbsp cocoa
6 Tbsp water
Bring the above 3 ingredients to a boil then add 3 cups powdered sugar. Beat until creamy. Add 1 Tbsp. vanilla. Beat and pour over peanut butter layer on cookie bars. Spread to cover bars evenly. Chill in refrigerator to help bars set up.
1 cube margarine
1 cup sugar
1 cup 2 Tbsp brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
Cream the above ingredients together then add:
1 tsp. soda
1 tsp. salt
1 cup flour
1 cup oatmeal
Blend well. Place on buttered cookie sheet with sides and press out evenly. Bake in a 350 degree oven for 10 minutes. Do Not Overbake. Remove from oven and let cool until warm to the touch. Spread a thin layer of peanut butter over the top of the cooked cookie bars. Make the following frosting and spread over the top.
Frosting: 1 cube margarine
4 Tbsp cocoa
6 Tbsp water
Bring the above 3 ingredients to a boil then add 3 cups powdered sugar. Beat until creamy. Add 1 Tbsp. vanilla. Beat and pour over peanut butter layer on cookie bars. Spread to cover bars evenly. Chill in refrigerator to help bars set up.
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