Friday, December 21, 2012
Thursday, August 16, 2012
2 bags chicken breast (Costco approx. 20 pieces per bag)
3 bunches cleaned thinly sliced celery
3 c. sliced almonds
1 1/2 finely diced onions
1 ½ qt. - 2 qt. mayo
salt to taste
1 qt. whipping cream, whipped
100 cocktail size croissants
Simmer breasts in covered stockpot with water to cover until done. Cool and chop into small pieces. Slice and add celery, almonds, onions (if serving same day) and lemon juice (just sprinkle over, I never know how much I use). Mix in mayo just to hold together. Whip cream and fold into mixture. Season with salt. Makes approx. 100 cocktail sized croissants.
Wednesday, August 1, 2012
I still prefer my "from scratch" recipe but these are super good and so beat Bisquick biscuits!!!
So easy and soooo good!
(Just a note, I used diet, lemon/lime soda and "light" sour cream)
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter (come on, use BUTTER)
1. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
2. Sprinkle additional biscuit mix on board or table and pat/roll dough out and cut (I kneaded a few times).
3. Melt 1/4 cup butter in a 9 inch square pan.
Place cut biscuits in pan and bake at 450 degrees until golden brown.
Sunday, April 8, 2012
Per the fam's request, here is the recipe for the carrot cake we enjoyed for our Easter Feast! Recipe is found in Caprial's Desserts cookbook.
2 cups sugar
1 1/2 cups vegetable oil
4 cups finely shredded carrots
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
3/4 cups finely chopped pecans
3/4 cups shredded sweetened coconut
Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottoms with parchment paper; set aside.
Split the cake layers, then fill and frost with Cream Cheese Frosting (recipe to follow).
Cream Cheese Frosting
1 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
2 pounds powdered sugar
1 tablespoon pure vanilla extract