Leti's Famous Chocolate Chip Cookies
by: Leti Tuttle
1 cube Margarine (softened)
1 cube Butter (softened)
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
1 tsp. Vanilla or Almond Extract (which ever you perfer)
1 tsp Baking Soda
3/4 tsp Salt
1 tsp Cinnamon
3 Cups Flour
1 bag Chocolate Chips
Directions: Cream butter and sugar but don't over do it. Add eggs and extract beat for about 2 minutes at medium speed. Add baking soda, salt, cinnamon and beat for almost 2 minutes making sure that it is cramy and not watery. Lastly add 2 cups of flour slowly mixing then add the 3rd cup of flour and gently mix with wooden spoon then add the chocolate chips and fold in gently. If the dough is too wet and sticky , add a little bit more flour to achieve desired texture. Bake at 375 degrees for 8-10 minutes, Do not over cook. Cookie will be soft when you take them out from the oven but will harden a little to perfection as it cools.
Sunday, May 17, 2009
King Ranch Chicken
King Ranch Chicken
by: Leti Tuttle
4 boneless, skinless Chicken Breasts
2 tbsp Butter
1 Green Pepper, chopped finely
1 med. White Onion, chopped finely
2 (10 oz) cans Rotel Tomatoes and Green Chilies, undrained
1 (10 3/4 oz) can Campbell's Cream of Mushroom Soup, undiluted
1 (10 3/4 oz) can Campbell's Cream of Chicken Soup, undiluted
8-10 (6 inch) Corn Tortillas, cut into quarters (can substitute left over nacho chips or taco shells instead)
2 cups (8 oz) shredded Cheddar Cheese or Colby Jack
Directions: Place chicken in baking dish, sprinkle with salt and pepper and bake until done. Allow chicke to cool, then coarsely chop chicken. Set aside.
Melt butter in skillet over medium heat. Add green pepper and onion stirring constantly until somewhat tender crisp. Pour into large mixing bowl, stir in Rotel, soups and chicken, mix well. Place 1/2 of the tortilla quarters on the bottom of lightly greased baking dish. Top with 1/2 of chicken mixture, sprinkle with cheese. Repeat layers but do not put cheese on the last layer. Bake at 325 degrees for 35 minutes; sprinkle with the rest of the cheese and bake for 5 more minutes. Let stand for 5 minutes. Serves 6-10 depending on appetite!
by: Leti Tuttle
4 boneless, skinless Chicken Breasts
2 tbsp Butter
1 Green Pepper, chopped finely
1 med. White Onion, chopped finely
2 (10 oz) cans Rotel Tomatoes and Green Chilies, undrained
1 (10 3/4 oz) can Campbell's Cream of Mushroom Soup, undiluted
1 (10 3/4 oz) can Campbell's Cream of Chicken Soup, undiluted
8-10 (6 inch) Corn Tortillas, cut into quarters (can substitute left over nacho chips or taco shells instead)
2 cups (8 oz) shredded Cheddar Cheese or Colby Jack
Directions: Place chicken in baking dish, sprinkle with salt and pepper and bake until done. Allow chicke to cool, then coarsely chop chicken. Set aside.
Melt butter in skillet over medium heat. Add green pepper and onion stirring constantly until somewhat tender crisp. Pour into large mixing bowl, stir in Rotel, soups and chicken, mix well. Place 1/2 of the tortilla quarters on the bottom of lightly greased baking dish. Top with 1/2 of chicken mixture, sprinkle with cheese. Repeat layers but do not put cheese on the last layer. Bake at 325 degrees for 35 minutes; sprinkle with the rest of the cheese and bake for 5 more minutes. Let stand for 5 minutes. Serves 6-10 depending on appetite!
Spaghetti with Stuffed Meatballs
Spaghetti with Stuffed Meatballs
by: Dawn Boyd
1/3 cup Milk
1 cup fresh Bread Crumbs
1 lb each, ground pork, ground veal, ground beef
1/3 cup minced fresh flat-leaf Parsley
3 Eggs, lightly beaten
3 cloves Garlic, minced
1 3/4 tsp Kosher Salt
1/2 tsp Ground Pepper
1/3 lb Mozzarella or Provolone Cheese (Cut into cubes)
Olive Oil for frying
About 6 cups Tomato Sauce
2 lbs. Spaghetti, cooked and drained
Grated Parmigiano - for serving
Directions: In a large bowl, combine milk and bread crumbs. Add meats, parsley, eggs, garlic, salt and pepper. Mix briefly with hands. Form into 2 inch balls, sealing a cheese cube into the center of each ball. In electric frying pan, set on medium high heat, heat the oil until almost smoking. Brown meatballs 1 minute per side. Transfer to paper towel-lined tray.
Discard oil in pan. Pour tomato sauce into pan and bring to a simmer over medium-high heat. Add meatballs, reduce heat to medium-low and simmer until cooked through. About 30 minutes. Uncover; cook 10 minutes more. Serve over pasta with cheese. Serves 10-12
by: Dawn Boyd
1/3 cup Milk
1 cup fresh Bread Crumbs
1 lb each, ground pork, ground veal, ground beef
1/3 cup minced fresh flat-leaf Parsley
3 Eggs, lightly beaten
3 cloves Garlic, minced
1 3/4 tsp Kosher Salt
1/2 tsp Ground Pepper
1/3 lb Mozzarella or Provolone Cheese (Cut into cubes)
Olive Oil for frying
About 6 cups Tomato Sauce
2 lbs. Spaghetti, cooked and drained
Grated Parmigiano - for serving
Directions: In a large bowl, combine milk and bread crumbs. Add meats, parsley, eggs, garlic, salt and pepper. Mix briefly with hands. Form into 2 inch balls, sealing a cheese cube into the center of each ball. In electric frying pan, set on medium high heat, heat the oil until almost smoking. Brown meatballs 1 minute per side. Transfer to paper towel-lined tray.
Discard oil in pan. Pour tomato sauce into pan and bring to a simmer over medium-high heat. Add meatballs, reduce heat to medium-low and simmer until cooked through. About 30 minutes. Uncover; cook 10 minutes more. Serve over pasta with cheese. Serves 10-12
Thursday, May 14, 2009
Fat Free Banana Bread
Fat Free Banana Bread by: Melica Stevens
1/4 cup Applesauce
1 1/2 cup Sugar
Add and blend in
1 1/2 cup Mashed Bananas
2 Eggs
1 tsp Vanilla
Mix separately
2 cups Flour
2 tsp Baking Powder
3/4 tsp Salt
Add dry ingredients into mix, alternating with 1/2 cup of milk. Pour into greased bread pans and Sprinkle with cimmamon and brown sugar. Bake at 325 degrees for 1 hour.
1/4 cup Applesauce
1 1/2 cup Sugar
Add and blend in
1 1/2 cup Mashed Bananas
2 Eggs
1 tsp Vanilla
Mix separately
2 cups Flour
2 tsp Baking Powder
3/4 tsp Salt
Add dry ingredients into mix, alternating with 1/2 cup of milk. Pour into greased bread pans and Sprinkle with cimmamon and brown sugar. Bake at 325 degrees for 1 hour.
White Bread
White Bread
by: Ashley White
Ingredients:
2 12/ Cups Warm Water
1 1/2 TBSP Yeast
2 TBSP + 1 TSP Sugar
1 TBSP Salt
1/2 Cup Cooking Oil
6 1/2 Cups Flour
Directions:
In 1/2 cup warm wated, add 1 tsp sugar and all of yeast. Stir and let rise (about 5 minutes). In mixer add rest of water, sugar, salt and oil. while mixing and 1 1/2 cups flour. Then add the raised yeast. Continue adding the rest of the flour one cup at a time until dough isn't sticky. Blend for 5 minutes. Let rise in bowl until double or triple in size. (I cover the bowl with a damp cloth or plastic wrap sprayed with cooking spray.) Once raised, knead bread with plams, not finders to get air out. (About 5 minutes) Make two dough loaves. Place in greased bread pans. Let loaves rise until about 1/2 inch above rim. Bake at 350 degrees for 35 minutes.
by: Ashley White
Ingredients:
2 12/ Cups Warm Water
1 1/2 TBSP Yeast
2 TBSP + 1 TSP Sugar
1 TBSP Salt
1/2 Cup Cooking Oil
6 1/2 Cups Flour
Directions:
In 1/2 cup warm wated, add 1 tsp sugar and all of yeast. Stir and let rise (about 5 minutes). In mixer add rest of water, sugar, salt and oil. while mixing and 1 1/2 cups flour. Then add the raised yeast. Continue adding the rest of the flour one cup at a time until dough isn't sticky. Blend for 5 minutes. Let rise in bowl until double or triple in size. (I cover the bowl with a damp cloth or plastic wrap sprayed with cooking spray.) Once raised, knead bread with plams, not finders to get air out. (About 5 minutes) Make two dough loaves. Place in greased bread pans. Let loaves rise until about 1/2 inch above rim. Bake at 350 degrees for 35 minutes.
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