Mom's Butterhorn Rolls
By Karen Butterfield
Dissolve:
1/2 cup warm water
1 T yeast
Add:
1 cup lukewarm milk
1/2 cup melted butter
1/2 cup sugar
3 eggs well beaten
3/4 tsp salt
4 1/2 - 4 3/4 cup flour
Mix in order given.
Let raise 3 hours.
Divide in half.
Roll out into a round circle.
Brush with butte.
Cut into 16 pieces (cut like you would a pie or a pizza)
Roll big side towards the smaller side
Place on greased sheet.
Let raise 1 1/2 hours.
Bake at 350 degrees for 12-15 minutes
Sunday, March 6, 2011
Saturday, March 5, 2011
Chocolate Zucchini Bread
Chocloate Zucchini Bread
By Karen Butterfield
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini
1/2 cup milk
3 t vanilla
2 1/2 cups flour
1 t soda
1/4 t baking powder
1 t cinnamon
1/3 - 1/2 cup cocoa
Mix together.
Pour into Greased and floured bread pans.
Bake 1 hour @ 325 degrees.
By Karen Butterfield
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini
1/2 cup milk
3 t vanilla
2 1/2 cups flour
1 t soda
1/4 t baking powder
1 t cinnamon
1/3 - 1/2 cup cocoa
Mix together.
Pour into Greased and floured bread pans.
Bake 1 hour @ 325 degrees.
Chicken Enchiladas
Chicken Enchiladas
By Karen Butterfield
1 cup sour cream
2 can cream of chicken soup
2 cups cooked cubed chicken
1/3 cup diced green chilies
2 Small cans sliced olives
8 medium flour tortillas
2-3 green onions, diced
1 cup grated Monteray Jack, colby jack, or mexican blend cheese
In a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping. combine remaining half with chicken, green chilies, and olives. Blend well.spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25-30 minutes.
By Karen Butterfield
1 cup sour cream
2 can cream of chicken soup
2 cups cooked cubed chicken
1/3 cup diced green chilies
2 Small cans sliced olives
8 medium flour tortillas
2-3 green onions, diced
1 cup grated Monteray Jack, colby jack, or mexican blend cheese
In a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping. combine remaining half with chicken, green chilies, and olives. Blend well.spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25-30 minutes.
Wednesday, March 2, 2011
Slow Cooker Turkey
Slow Cooker Turkey
By Marissa Nichols Giron
This recipe makes a very moist turkey. It is great for an easy turkey dinner one night and sandwiches the next.
Ingredients:
1 fresh or thawed turkey
1 tsp salt
½ tsp pepper
1 tsp chicken flavored instant bullion
½ cup water
1 bay leaf
½ onion chopped
1-2 stalks celery chopped
Instructions:
Remove gravy packet and extra parts, if any, from the turkey cavity. Place the chopped onion, chopped celery and bay leaf in the turkey cavity. Salt and Pepper the turkey. Pour the water with chicken bullion over the turkey.
Cook on low in a slow cooker for 8-9 hours
By Marissa Nichols Giron
This recipe makes a very moist turkey. It is great for an easy turkey dinner one night and sandwiches the next.
Ingredients:
1 fresh or thawed turkey
1 tsp salt
½ tsp pepper
1 tsp chicken flavored instant bullion
½ cup water
1 bay leaf
½ onion chopped
1-2 stalks celery chopped
Instructions:
Remove gravy packet and extra parts, if any, from the turkey cavity. Place the chopped onion, chopped celery and bay leaf in the turkey cavity. Salt and Pepper the turkey. Pour the water with chicken bullion over the turkey.
Cook on low in a slow cooker for 8-9 hours
Healthish Buffalo Chicken Dip
Healthish Buffalo Chicken Dip
By Marissa Nichols Giron
This is my version of buffalo chicken dip that is a mix of the full fat Frank’s Red Hot Sauce version and Hungry Girl’s skinny version. It is an appetizer of party dip and goes well with tortilla chips or as a veggie dip.
Ingredients:
10 ounce can white chicken
4 ounces (half a brick) of non-fat cream cheese or nuefchatal cheese
¼ cup Frank’s red hot sauce (original version) not the buttery tasting wing sauce
½ cup shredded mozzarella cheese
1/8 cup ranch dressing
1/8 cup fat free, plain greek yogurt
Instructions:
Leave the cream cheese out of the fridge for a few minutes until it softens. Mix all ingredients together and pour into baking dish. Bake at 325 degrees for 20 minutes or until the mixture starts to bubble a bit.
By Marissa Nichols Giron
This is my version of buffalo chicken dip that is a mix of the full fat Frank’s Red Hot Sauce version and Hungry Girl’s skinny version. It is an appetizer of party dip and goes well with tortilla chips or as a veggie dip.
Ingredients:
10 ounce can white chicken
4 ounces (half a brick) of non-fat cream cheese or nuefchatal cheese
¼ cup Frank’s red hot sauce (original version) not the buttery tasting wing sauce
½ cup shredded mozzarella cheese
1/8 cup ranch dressing
1/8 cup fat free, plain greek yogurt
Instructions:
Leave the cream cheese out of the fridge for a few minutes until it softens. Mix all ingredients together and pour into baking dish. Bake at 325 degrees for 20 minutes or until the mixture starts to bubble a bit.
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