20 graham crackers
6 hershey chocolate bars or 2 1/2 cups chocolate chips
1 pkg. small marshmellows
6 tbs. butter
3 tbs. milk
Preheat oven to 350. Lay 12 long graham crackers and fill cookie sheet. Fill any holes with small pieces of graham crackers. Toast for 2 minutes in oven. Let cool. In bowl combine 3 cups marshmellows, 3 tbs butter, and 3 tbs milk. Melt in microwave for 1 minute. Stir and add chocolate. Wisk really good. Spread mixture onto graham crackers.
In another bowl break up rest of the 20 graham crackers into small pieces (size of a quarter or nickel). Melt 3 tbs. butter in microwave. Pour over graham crackers and stir with your hands. Add the rest of the bag of marshmellows. Spread over chocolate mixture. Sprinkle 1 1/2 cups choc. chips over top. Bake at 350 for 8-10 minutes. cut with a pizza cutter. Enjoy.
Friday, May 15, 2009
20 graham crackers
Ingredients:2 cups warm water
1/4 cup sugar
1 1/2 tbs yeast
1 1/2 tsp salt
2 tbs oil
5 cups flour
1/4 cup butter(1/2 stick) to share between two bread
Mix first 3 ingredients, and then add the rest except the butter. May need to add extra flour. Nead in mixer for 5 minutes. Let rise for 30 minutes until doubled in size. Divide dough in thirds, and then divide dough into thirds again(making 6 equal parts). Melt the 1/2 cube of butter. Roll out 1 of the 6 equal parts onto counter. Press onto pizza pan. Brush the dough with butter and sprinkle with about 1/3 cup of topping. Roll out another piece of dough and place on top of the previous layer. Repeat butter and topping. Roll out third piece and place on top. Brush again with butter and topping. With round cookie cutter, or small glass mark center of dough. Cut outer circle into 16 equal strips with pizza cutter or knife(not cutting into circle, leaving 1/2 inch of uncut dough from the center). Twist each 16 parts 3 times. Continue all the way around facing the same direction. Repeat the process with remaining dough. Let rise once more for 30 minutes. Bake at 350 for 18 minutes. Do Not Overbake!!
1 cup sugar
1 tsp. maple flavoring
1 cup chopped walnuts or pecans
2 tsp. cinnamon
combine ingredients in a bowl and with a fork stir until well mixed.
1/2 stick butter
2-4 cups powdered sugar
1 tsp vanilla
1/4-1/2 cup milk to make a thin consistencey. Drizzle over warm bread.
Friday, November 21, 2008
Saturday, November 1, 2008
I found this recipe online, and it tasted pretty dang close to Olive Garden's recipe. I loved it!
- 1 pack vermicelli noodles or pasta of your choice
- 5 cloves garlic rough chopped (at least this many, depends on how much you like garlic, personally I use more)
- 4 chicken breasts (Think one per person you are serving)
- 1 cup milk or heavy cream
- 2-3 cups chicken broth
- 1- package mushrooms, washed and sliced
- 1/2 large white onion preferably vidalia
- 1 large jar marinated artichoke hearts drained
- 2-3 Tbsp butter
- 2-3 Tbsp flour
- olive oil
- Fresh Parmesan cheese
- Boil pasta in large pot.
- While pasta boiling preheat large deep skillet to medium low.
- Cube chicken to bite size pieces
- Coat pan with olive oil and add chicken, salt and pepper
- Cook until chicken is almost done
- Dice onions, mushrooms and garlic and add in with chicken (you don't add it at the beginning or you will burn your garlic.)
- Move chicken to the outside of the pan and add butter and flour to center of pan, whisk until butter/flour mixture turns the color of toasted bread or a light golden color, this creates a roux.
- Mix chicken into your roux and add in the first cup of chicken stock raising heat to medium high, stir until thickens. Sauce will be very thick
- Whisk in second cup of stock, up to three until desired consistency.
- . Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
- Add in artichoke hearts, reduce heat to low and allow sauce to continue cooking and thickening.
- . At the very end add in your milk or cream starting with a half a cup first.
- Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
- Top with Parmesan cheese and enjoy.
- If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor of mushrooms, and artichokes. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.
- **If you have a gluten or wheat intolerance, you can make this same dish by mixing about 2 Tbsp of cornstarch in with 1/2 cup cold chicken stock and adding that in place of flour and butter. This will also cause your sauce to thicken just as well. Like the roux, if it isn't thick enough simply dissolve more cornstarch in chicken sauce and add in. Both of these need heat to activate.
- ** You can make this same recipe vegetarian, by eliminating the chicken and using vegetable broth. I use thick chunked portabello mushrooms in place of chicken for my recipe.
Sunday, August 24, 2008
Sun-Dried Tomato and Chicken Pasta
This is as good as it gets...even better then some Olive Garden dishes!!
1 Tablespoon Butter
2 Cloves garlic chopped (fresh or dried)
1/2 cup sun dried tomatoes (dried or in oil)
1 cup Chicken broth (divided)
1 cup cream
2 large chicken breasts (shredded or chopped)
1 Tablespoon extra virgin olive oil
4 leaves basil chopped (I just used dried) but fresh would be the best!
1 Package bowtie or penne pasta (about 13.5 oz)*whole wheat tastes great.
Cook pasta, drain and set aside. Meanwhile melt butter, add garlic and cook for 30 seconds. Add tomatoes and 3/4 cup of chicken broth. Turn heat to medium and boil. Reduce heat after boiling and simmer for 10 minutes until the tomatoes are tender. Add the cream and bring to a boil, stirring until it thickens up. Meanwhile season the chicken with salt and pepper and warm the oil and saute the chicken until cooked. Set chicken aside. In the same pan used for the chicken, bring the other 1/4 cup of chicken broth to a boil and stir in the pan juices. Add this to the cream sauce and stir in the basil.Toss the pasta and sauce together and top with the chicken. ( I just mixed it all up together)
Tuesday, August 19, 2008
By Stephanie's Kitchen
Oil for frying
6 small flour tortillas-cut into 8 triangles each
your favorite vanilla ice cream
honey butter(recipe below)
Cinnamon and sugar mixture ( 1/4 cup sugar + 1/2 tablespoon cinnamon)
cinnamon toast crunch crushed (added by my mom Marcia and my sister Ashley)
Heat oil in shallow pan over medium heat. Cook tortillas until brown and crunchy. Place on paper towels and sprinkle with cinnamon sugar mixture. Place tortillas on plate. Scoop vanilla ice cream over tortillas. Pour honey butter over ice cream and tortillas. Sprinkle top with crushed cinnamon toast crunch.
(this makes a ton so half recipe)
1 cup honey
1 cup butter, softened
5 tablespoons powdered sugar
1/4 tsp vanilla
dash of cinnamon
dash of nutmeg
Warm honey in the microwave. Using a mixer, add softened butter and mix until all the butter is melted through and blended well. Add powdered sugar, vanilla, cinnamon, and nutmeg. Mix until smooth and creamy. Enjoy! My new favorite dessert.
Tuesday, August 12, 2008
2 Stalks Broccoli
1 can Evaporated Milk
2 cans cream of celery soup
1 cup grated cheddar cheese
Dash of Curry
Salt and Pepper to taste
Steam broccoli until dark green and tender. Blend broccoli in blender with evapoarted milk. Pour into large saucepan, add soups, cheese and seasonings, simmer until cheese melts and serve warm.
Even better with bread bowls!!