Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts

Wednesday, August 5, 2015

Mini Turkey Meatballs



Meatballs









Courtesy of Giada De Laurentiis

Mini Turkey Meatballs are delicious with this quick and easy recipe. Don't think I will make pork or beef meatballs again!


Thursday, November 20, 2014

Creamy Raspberry Custard Bars



"Creamy Raspberry Custard Bars" is a twist on the classic raspberry bars with a creamy custard filling and topped with a crunchy streusel. This pie is easy to make and great for any occasion and can be served warm or cold.


Ingredients


3 cups fresh raspberries, rinsed and dried 
1 Tablespoon lemon juice
3/4 cup raspberry preserves

Custard Filling

1 c granulated sugar
1/3 cup flour
1/8 tsp salt
2 eggs, beaten
1⁄2 cup sour cream

Streusel Topping

1⁄2 cup light brown sugar
1⁄2 cup flour
1⁄4 cup cold butter
1/4 cup oats


Directions


Preheat oven to 350̊

Place pie crust in pie plate.

Combine all custard ingredients together.

Pour custard mix into pie plate.

Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

Spread raspberries evenly on top of the custard.
Combine sugar, oats, and flour for streusel topping.

Cut in cold butter until crumbly.

Do not over mix!

Sprinkle streusel topping over entire pie.

Bake on middle oven rack for 50 to 55 minutes, or until lightly browned and filling is just set.

Cool for 30 minutes on counter before serving.


Creamy Blueberry Custard Pie


"Creamy Blueberry Custard Pie" is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. This pie is easy to make and great for any occasion and can be served warm or cold.
by: A. Hilton


Ingredients

1 pie crust
3 cups blueberries

Custard Filling

1 c granulated sugar
1/3 cup flour
1/8 tsp salt
2 eggs, beaten
1⁄2 cup sour cream

Streusel Topping

1⁄2 cup white sugar
1⁄2 cup flour
1⁄4 cup cold butter



Directions

Preheat oven to 350̊

Place pie crust in pie plate, and arrange blueberries into crust.

Combine all custard ingredients together.

Pour custard mix over blueberries.

Combine sugar and flour for streusel topping.

Cut in cold butter until crumbly.

Do not over mix!

Sprinkle streusel topping over entire pie.

Bake on middle oven rack for 50 to 55 minutes, or until lightly browned and filling is just set.

Cool for 30 minutes on counter before serving.




Sunday, November 9, 2014

White Chocolate Blueberry Bourbon Dessert





Best "White Chocolate Blueberry Bourbon Dessert" recipe that I have tried so far did it exactly and it is great plus EASY to make, are absolutely delicious.
by: A. Hilton


Ingredients

Crust


1 box Vanilla wafers
3⁄4 cup butter, melted
1 cup chopped almonds

Filling


3 boxes white chocolate pudding mix
4 cup milk
1 tsp vanilla or lemon extract

Blueberry Bourbon Sauce

3 cups blueberries
1 1⁄2 cup sugar
1⁄4 cup Jameson or favorite bourbon
1⁄4 cup honey



Directions

Preheat oven to 350̊

Blend all ingredients for crust in food processor. 

Press crust in 11 x 13 inch baking dish or pie pan.

Bake until lightly browned.

Mix filling ingredients until thickened with a whisk or electric mixer.

Pour pudding filling into baked crust, and refrigerate until sauce is ready.

Blend all sauce ingredients in food processor until smooth.

Simmer in medium saucepot until thickened to a soft ball stage.

Cool to room temperature before carefully pouring onto pudding filling.

Cover and refrigerate for 2 hours to allow dessert to set.



Pistachio Pleasure Cookies


These  "Pistachio Pleasure Cookies" with white chocolate chips are chewy, rich, and absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Pistachio extract
1 pkg (3.4 oz.) Pistachio pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, extract, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Peanut Delight Cookies


Wow oh wow, I love peanut butter and these "Peanut Delight Cookies" are absolutely worth going wild for. They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla Extract
1 pkg (3.4 oz.) Butterscotch pudding mix
1 bag Peanut butter chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup peanuts; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Lemon Dream Cookies


These thin, crisp, lemony cookies, slightly tart from plenty of lemon zest, sweetened with white chocolate chips and loaded with almonds nuts makes them "Lemon Dream Cookies". They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Lemon extract
1 pkg (3.4 oz.) Lemon Pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup almonds; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



The World’s Softest Sugar Cookies

Sugar Cookies

These are "The World’s Softest Sugar Cookies" I have ever made! My family begs for these cookies several times a month, LOL! They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
1 pkg (3.4 oz.) vanilla pudding mix
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!!!! They are very tender and fragile when hot.



Cinnamony-Sweet Pumpkin Seeds


Clay's favorite for the holidays is "Cinnamon-Sweet Pumpkin Seeds" these are a sweet twist on the usually roasted salty pumpkin seeds.
by: A. Hilton


Ingredients

2 cups pumpkin seeds
1/4 cup butter, melted
1 Tablespoon brown sugar
2 teaspoons cinnamon
1/4 teaspoons nutmeg
1/4 teaspoons salt
1/4 cup white sugar ( to sprinkle when stirring)


Directions

Preheat oven to 350 degrees.

Mix melted butter, brown sugar, spices, and salt together in medium size bowl. 

Stir in pumpkin seeds to coat.

Bake for 15 minute intervals, stirring and sprinkling with white sugar each interval.

Depending on oven and desired crunchiness, requires 3 to 4 intervals. 

Total bake time is between 45 to 60 minutes.

Cool on wax paper, and store in airtight container.



Thursday, November 6, 2014

Herb Goat Cheese Stuffed Lamb Quesadilla Burgers


"Herb Goat Cheese Stuffed Lamb Quesadilla Burgers" is even better than Applebee's! Add a little Cucumber Tzatziki Sauce on the side and it makes it just awesome.

Ingredients

2-4 lbs. ground lamb
12 (small) flour tortillas 
4 Tablespoons butter; softened
1 large herb goat cheese log
1 medium red onion; sliced
1 lbs. bacon; cooked and chopped
1 tomato; thinly sliced
1/2 cup mint leaves; finely chopped
Garlic powder


Directions

Combine Cajun Seasoning,mint, lamb; mix well.

Use one heaping tablespoon of seasoning mix per pound of lamb meat. 

Mix into hamburger meat until well combined. 

Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. 

Fill the indentation with a heaping tablespoon of the goat cheese mixture. 

Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.

Fry or grill the patties until no longer pink in the center and well done, about 8-10 minutes per side.

Assembling the complete burger:

Heat a large frying pan over medium heat. 

Spread butter on one side of each tortilla and sprinkle with garlic. 

Put one tortilla, butter side down in the hot pan. 

Put the tomato, onion, bacon and add the cooked seasoned burger and cover with the other tortilla butter side up (like a grilled cheese sandwhich). 

When the bottom is browned, about 45-90 seconds, flip the quesadilla and grill the other side. 

Remove the quesidilla from the pan and using a pizza cutter, cut throught the middle. 

Serve with one or two heaping tablespoons of Cucumber Tzatziki Sauce on the side.


Lamb Stew with Orange


"Lamb Stew with Orange" recipe features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots that is just delicious.


Ingredients

3 ½ lbs lamb shoulder, cut into 1-inch pieces
3/4 teaspoon sea salt
1/2 teaspoon  black pepper
1/4 cup red wine vinegar
3/4 cup dry red wine
1/4 teaspoon  allspice
2 Tablespoons olive oil
2 Tablespoons fresh mint; chopped
2 cups onions, chopped
2 cups parsnips, diced
1 cup carrots, sliced
1 cup celery, sliced
3 cloves garlic, chopped
1 1/2 Tablespoons fresh ginger, minced
1 cup orange juice
2 cups Pacific Organic Chicken Broth
1 teaspoon rosemary; minced
1/4 cup fresh parsley, chopped
Tablespoon tomato paste
1 (8 oz.) can tomato sauce

Directions

Heat the oil in a large pot over high heat until hot but not smoking. 

Season the meat lightly with salt and pepper and sear in the oil until browned on all sides, about 5 minutes. 

Add the onions, ginger and garlic and cook an additional 5 minutes. 

Add the tomato paste and stir to incorporate, cooking for 2 to 3 minutes. 

Add the celery, carrots, parsnips, vinegar, wine, chicken broth, tomato sauce, orange zest, juice and allspice. 

Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. 

Season with salt and pepper to taste. 

Remove from heat, cool slightly and ladle into bowls.

Top stew with fresh mint and serve. 


Easy Lamb Recipes


Easy Lamb Recipes



Sausage and Vegetable Soup


Lighten up a hearty sausage soup recipe with Italian sausage and add flavor with canned tomatoes, fresh basil and Parmesan cheese.


Ingredients:

1 pkg Italian Style Sausages
2 Tbsp extra virgin olive oil
1 1/2 tsp ground cumin
1/4 tsp freshly cracked pepper
1 (32-ounce) pkg vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (14-ounce) can diced tomatoes, drained
1 1/2 c zucchini strips, cut into 1-inch pieces
2 Tbsp canned chopped chilies
cooked brown rice or pasta
freshly shredded Parmesan cheese, garnish


Directions

In Dutch oven, over medium heat, place olive oil.

Add sausage pieces; cook and stir over medium heat for 5 minutes.

Remove sausage from pan.

In same pan, add cumin and pepper; cook and stir 1 minute.

Add vegetable broth, black beans, corn, diced tomatoes, and chilies.

Cover mixture; bring to a boil (5 to 6 minutes).

Add sausage and zucchini. Continue cooking, stirring occasionally, 2 to 3 minutes or until heated through.

Serve soup in bowls over rice or pasta and sprinkle with Parmesan cheese.