2 cups crushed pretzel sticks (I like the waffle pretzels)
3/4 c melted butter
3 TBS sugar
8 oz. cream cheese
1 c sugar
1 6 oz. pkg strawberry jello
2 c boiling water
Two 10 oz. pkg frozen strawberries (or to your discretion)
1 container cool whip
Mix first 3 ingredients and press in to bottom of 9 x 13 pan. Bake at 350 degrees for metal pan, or 325 for glass pan for 8 minutes. Let cool. Beat 1 c sugar and cream cheese. Fold in container of cool whip. Spread over pretzels. Boil water and mix in jello until disolved. Add strawberries into jello, then set aside in the refrigerator for 10 minutes, or until it is partially set. Pour over cream cheese mixture. Chill.
-Jill Zinn
Tuesday, April 28, 2009
Thai Chicken
Ingredients:
2 lbs. boneless, skinless chicken breasts
2 tbsp. olive oil,
1 tbsp. olive oil
1 medium onion
1 minced garlic clove
1 tsp. coriander
1/2 cup sweet hot oriental chili sauce
1 tsp. cumin
2 tbsp. soy sauce
1 tsp. salt
2 tbsp. fish sauce
2 tsp. grated fresh ginger
2 tbsp. smooth peanut butter
1 tbsp. lime juice
14 oz. can coconut milk (you can use light if you want, or evaporated milk)
Directions:
Cut chicken in strips, heat oil in large frying pan and brown
until cooked through. Set aside.
Saute the next 3 items until tender. Add the next 9 ingredients
and heat through. Add the can of coconut milk and stir to
blend.
Add chicken and simmer.
Penny Saver Version: Use cheaper cut of chicken and bone
yourself. Replace olive oil with vegetable oil. Use garlic
powder and ginger spice. Use evaporated milk instead of
coconut milk.
Casserole Method: Brown chicken and set aside. Saute
onion, garlic. Blend in rest. Place chicken in covered
casserole and pour sauce over. Cook 1 hour at 375F. Add
lime juice just before serving.
Description:
This is super easy and one of our new favorites. I added red
peppers and pea pods to ours.
-Jill Zinn
2 lbs. boneless, skinless chicken breasts
2 tbsp. olive oil,
1 tbsp. olive oil
1 medium onion
1 minced garlic clove
1 tsp. coriander
1/2 cup sweet hot oriental chili sauce
1 tsp. cumin
2 tbsp. soy sauce
1 tsp. salt
2 tbsp. fish sauce
2 tsp. grated fresh ginger
2 tbsp. smooth peanut butter
1 tbsp. lime juice
14 oz. can coconut milk (you can use light if you want, or evaporated milk)
Directions:
Cut chicken in strips, heat oil in large frying pan and brown
until cooked through. Set aside.
Saute the next 3 items until tender. Add the next 9 ingredients
and heat through. Add the can of coconut milk and stir to
blend.
Add chicken and simmer.
Penny Saver Version: Use cheaper cut of chicken and bone
yourself. Replace olive oil with vegetable oil. Use garlic
powder and ginger spice. Use evaporated milk instead of
coconut milk.
Casserole Method: Brown chicken and set aside. Saute
onion, garlic. Blend in rest. Place chicken in covered
casserole and pour sauce over. Cook 1 hour at 375F. Add
lime juice just before serving.
Description:
This is super easy and one of our new favorites. I added red
peppers and pea pods to ours.
-Jill Zinn
Homemade Samoas Bars
Ingredients:
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Directions:
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Description:
Just like the Girl Scout cookies
-Jill Zinn
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Directions:
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Description:
Just like the Girl Scout cookies
-Jill Zinn
Mini Cheesecakes
Ingredients:
3/4 cup sugar
2 eggs
2 (8 oz) pkg. cream cheese, softened
1 tsp vanilla
2 tsp. lemon juice
24 vanilla wafers
Can of cherry pie filling, or whatever flavor you like
Directions:
Put one vanilla wafer round side up in 24 cupcake papers in muffin pans. Combine all ingredients except pie filling, beating until smooth and fluffy. Fill each cupcake paper half full. Bake at 350 for 18-20 minutes. Let cool. Remove from cupcake papers (or not) and top with cherry pie filling.
Number Of Servings:24 mini cheesecakes
Description:
Yummy and quick! Perfect for baby showers and random RS events
-Jill Zinn
3/4 cup sugar
2 eggs
2 (8 oz) pkg. cream cheese, softened
1 tsp vanilla
2 tsp. lemon juice
24 vanilla wafers
Can of cherry pie filling, or whatever flavor you like
Directions:
Put one vanilla wafer round side up in 24 cupcake papers in muffin pans. Combine all ingredients except pie filling, beating until smooth and fluffy. Fill each cupcake paper half full. Bake at 350 for 18-20 minutes. Let cool. Remove from cupcake papers (or not) and top with cherry pie filling.
Number Of Servings:24 mini cheesecakes
Description:
Yummy and quick! Perfect for baby showers and random RS events
-Jill Zinn
Indoor S'mores
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips (semi sweet are fine too)
1/4 c light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 c minature marshmallows, if desired
Into large bowl, measure cereal. Butter 13 x 9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on high 2 to 3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
This recipe is on the back of the Golden Grahams box, and they are sooo yummy!
-Jill Zinn
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips (semi sweet are fine too)
1/4 c light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 c minature marshmallows, if desired
Into large bowl, measure cereal. Butter 13 x 9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on high 2 to 3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
This recipe is on the back of the Golden Grahams box, and they are sooo yummy!
-Jill Zinn
Subscribe to:
Posts (Atom)
