1 Pkg. Pretzels 15 oz (small size)
1 Envelope Ranch Salad Dressing Mix (3 Tbs.)
1/2 C. Vegetable Oil
1 1/2 tsp. Dill Weed
1 tsp. garlic powder
Sprinkle Ranch dressing in bowl, add oil, dill weed, and garlic powder mix well. Place pretzels in small roaster or 13 x 9 inch cake pan. Pour oil and dressing mixture over pretzels and mix through pretzels. Place in preheated oven at 200 for 1 hour. Stir every 15 minutes.
Sunday, April 24, 2011
Sunday, April 17, 2011
Cobb Salad
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 Tbsp. minced chives
1 chicken breast cooked, boned, skinned, and diced
6 strips bacon, cooked and diced
1 avocado, peeled and diced
3 hard cooked eggs, peeled and diced
1/2 C. Roquefort cheese, crumbled
Chop lettuce, watercress, endive, and Romaine in very fine pieces. Mix together in large wide bowl. Arrange chives, tomatoes, chicken, bacon, avocado, eggs, and cheese in rows over lettuce.
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 Tbsp. minced chives
1 chicken breast cooked, boned, skinned, and diced
6 strips bacon, cooked and diced
1 avocado, peeled and diced
3 hard cooked eggs, peeled and diced
1/2 C. Roquefort cheese, crumbled
Chop lettuce, watercress, endive, and Romaine in very fine pieces. Mix together in large wide bowl. Arrange chives, tomatoes, chicken, bacon, avocado, eggs, and cheese in rows over lettuce.
Friday, April 15, 2011
2 1/2 cups crispy rice cereal
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
Directions
1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
Directions
1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
Wednesday, April 13, 2011
World's Best Dinner Rolls
If you like Texas Roadhouse rolls, these taste a lot like them.
2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim.)
½ c. sugar
1/3 c. butter
2 tsp. salt
2 pkgs. Active dry yeast (or 4 1/2 tsp.)
1/3 c. warm water
8-9 c. flour (I only needed 7 cups)
3 beaten eggs
Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.
Remove from heat. Allow to cool to lukewarm. This takes quite awhile. This step is really important because if the mixture is too hot, it will kill the yeast.
In a small bowl, dissolve yeast in warm water. Let stand until bubbly.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft; it will stick to your finger when you touch it, but it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Spray a glass or metal bowl with cooking spray and scrape dough into sprayed bowl. Place in a warm place, cover with a clean towel, and allow to rise 1 hour.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. (Only do this if you want half orange rolls. Otherwise make into 24 rolls instead of just 12).
Spray a 9x13 glass pan with cooking spray. (I just used a cookie sheet and put about 24 on it) Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. A pizza cutter works great for this. This dough should be very easy to work with, almost like play dough. Shape each piece into a ball and place in prepared pan. Cover with a clean cloth and allow to rise.
When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375. Bake in oven for 15-20 minutes until golden brown. Rub butter on tops of rolls.
2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim.)
½ c. sugar
1/3 c. butter
2 tsp. salt
2 pkgs. Active dry yeast (or 4 1/2 tsp.)
1/3 c. warm water
8-9 c. flour (I only needed 7 cups)
3 beaten eggs
Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.
Remove from heat. Allow to cool to lukewarm. This takes quite awhile. This step is really important because if the mixture is too hot, it will kill the yeast.
In a small bowl, dissolve yeast in warm water. Let stand until bubbly.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft; it will stick to your finger when you touch it, but it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Spray a glass or metal bowl with cooking spray and scrape dough into sprayed bowl. Place in a warm place, cover with a clean towel, and allow to rise 1 hour.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. (Only do this if you want half orange rolls. Otherwise make into 24 rolls instead of just 12).
Spray a 9x13 glass pan with cooking spray. (I just used a cookie sheet and put about 24 on it) Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. A pizza cutter works great for this. This dough should be very easy to work with, almost like play dough. Shape each piece into a ball and place in prepared pan. Cover with a clean cloth and allow to rise.
When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375. Bake in oven for 15-20 minutes until golden brown. Rub butter on tops of rolls.
Sunday, April 10, 2011
Pico De Gallo
1/2 lb. tomatoes (this should be a couple of tomatoes)
1/4 chopped large onion (I like a 1015, or even a red onion, you want something mild)
2 jalapeno peppers, chopped fine
2 sprigs of Cilantro, chop fine
1/2 tsp. Salt (I like Kosher, they don’t use Kosher)
dash Black Pepper
Simply chop everything and combine. Stir to mix everything well, and refrigerate for a couple of hours before serving. If you don’t like jalapenos, or if they are too hot for you, be sure to remove the seeds and the pith inside of the peppers before chopping them up, and using them in the mixture.
1/4 chopped large onion (I like a 1015, or even a red onion, you want something mild)
2 jalapeno peppers, chopped fine
2 sprigs of Cilantro, chop fine
1/2 tsp. Salt (I like Kosher, they don’t use Kosher)
dash Black Pepper
Simply chop everything and combine. Stir to mix everything well, and refrigerate for a couple of hours before serving. If you don’t like jalapenos, or if they are too hot for you, be sure to remove the seeds and the pith inside of the peppers before chopping them up, and using them in the mixture.
Friday, April 8, 2011
Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice
1-6.2oz. Rice a Roni or any quick cooking wild rice mix with seasoning packet (whatever is cheapest)
½ t. salt
½ t. black pepper
¾ cup all purpose flour
½ cup butter
2 cups heavy cream
In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added.
Makes 6 servings.
2 cups water
2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice
1-6.2oz. Rice a Roni or any quick cooking wild rice mix with seasoning packet (whatever is cheapest)
½ t. salt
½ t. black pepper
¾ cup all purpose flour
½ cup butter
2 cups heavy cream
In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added.
Makes 6 servings.
Wednesday, April 6, 2011
Peanut Brittle
1 1/2 cups white sugar
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup raw Spanish peanuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
# 1/2 teaspoon baking soda
# 1 1/2 teaspoons water
Directions:
1. Generously butter a 12x18 inch cookie sheet. Set aside.
2. Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
3. Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
4. Mix together salt, vanilla, baking soda and water. Combine this with syrup and
5. Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup raw Spanish peanuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
# 1/2 teaspoon baking soda
# 1 1/2 teaspoons water
Directions:
1. Generously butter a 12x18 inch cookie sheet. Set aside.
2. Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
3. Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
4. Mix together salt, vanilla, baking soda and water. Combine this with syrup and
5. Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
Sunday, April 3, 2011
Beef Burgundy
2 – 2 1/2 lbs. Beef Round Steak 1/4 inch thick
1/4 C. Flour
1/4 C. Butter
1/2 C. coarsely chopped Onion
1 Tbsp. finely snipped Parsley
1 medium clove Garlic, crushed
1 Bay Leaf
1 tsp. Salt
1 (6 oz.) can whole Mushrooms
1 C. Burgundy
Hot cooked Rice
Cut steak in bite-size pieces; coat with flour. In a 12-inch skillet, quickly brown half the steak at a time on both sides in butter. Remove from heat.
Return all meat to skillet. Add onion, parsley, garlic, bay leaf, salt, and dash of freshly ground pepper. Stir in mushrooms, wine, and 1/2 cup water. Bring to a boil; reduce heat; simmer, covered 1 hour or until tender. Add more water during cooking if needed. Remove bay leave. Serve over rice.
1/4 C. Flour
1/4 C. Butter
1/2 C. coarsely chopped Onion
1 Tbsp. finely snipped Parsley
1 medium clove Garlic, crushed
1 Bay Leaf
1 tsp. Salt
1 (6 oz.) can whole Mushrooms
1 C. Burgundy
Hot cooked Rice
Cut steak in bite-size pieces; coat with flour. In a 12-inch skillet, quickly brown half the steak at a time on both sides in butter. Remove from heat.
Return all meat to skillet. Add onion, parsley, garlic, bay leaf, salt, and dash of freshly ground pepper. Stir in mushrooms, wine, and 1/2 cup water. Bring to a boil; reduce heat; simmer, covered 1 hour or until tender. Add more water during cooking if needed. Remove bay leave. Serve over rice.
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