Sunday
Grilled Filet MignonGrilled Seasonal Vegetables
Macaroni and Cheese
Monday
Beer ChickenTuesday
Spicy Cashew Nut ChickenWednesday
Cheesy Sriracha Corn DogsTacos
Friday, May 10, 2013
Peach Smoothies
2 cups orange juice
1 container peach greek yogurt
2 cups frozen peaches, sliced
2 tablespoons honey
1. Combine all ingredients in blender and blend until smooth.
**This is also very tasty with rum or vodka in it.
1 container peach greek yogurt
2 cups frozen peaches, sliced
2 tablespoons honey
1. Combine all ingredients in blender and blend until smooth.
**This is also very tasty with rum or vodka in it.
Pistachio Cake
1 package yellow cake mix
1 package pistachio pudding
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
8 drops green food coloring
1. Preheat oven to 350. Grease bundt pan.
2. In medium mixing bowl, combine cake mix and pudding mix. Add all other ingredients and beat until well blended.
3. Pour into bundt pan and bake for 50 minutes.
1 package pistachio pudding
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
8 drops green food coloring
1. Preheat oven to 350. Grease bundt pan.
2. In medium mixing bowl, combine cake mix and pudding mix. Add all other ingredients and beat until well blended.
3. Pour into bundt pan and bake for 50 minutes.
Nutella Empanadas
1 sheet puff pastry
nutella
marshmallows
1 egg
1 tablespoon water
1. Unroll puff pastry, cut into 2 inch x 2 inch squares.
2. Spread with nutella, place 5 marshmallows on nutella.
3. Fold one side over to make triangle shape. Press edges with pastry roller or fork.
4. Beat egg and water in small bowl. brush over each empanada.
5. Place empanada on foil lined baking sheet, or baking stone. Bake for 15 minutes at 400 degrees.
nutella
marshmallows
1 egg
1 tablespoon water
1. Unroll puff pastry, cut into 2 inch x 2 inch squares.
2. Spread with nutella, place 5 marshmallows on nutella.
3. Fold one side over to make triangle shape. Press edges with pastry roller or fork.
4. Beat egg and water in small bowl. brush over each empanada.
5. Place empanada on foil lined baking sheet, or baking stone. Bake for 15 minutes at 400 degrees.
Thursday, May 9, 2013
Braided Fruit Strudel
1 sheet puff pastry
1 egg
1 tablespoon water
2 cups frozen fruit, thawed and drained
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon vanilla extract
1. Preheat oven to 400 degrees. In small bowl beat egg and water, set aside. In medium bowl combine frozen fruit, brown sugar, flour and vanilla extract.
2. Unfold pastry sheet and roll into 14x12 inch sheet. Place fruit mixture down middle of pastry. Cut sides of pastry sheet in 1 inch increments. Starting at one end, braid slices over top of fruit. Brush with egg wash.
3. Bake for 25 minutes.
1 egg
1 tablespoon water
2 cups frozen fruit, thawed and drained
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon vanilla extract
1. Preheat oven to 400 degrees. In small bowl beat egg and water, set aside. In medium bowl combine frozen fruit, brown sugar, flour and vanilla extract.
2. Unfold pastry sheet and roll into 14x12 inch sheet. Place fruit mixture down middle of pastry. Cut sides of pastry sheet in 1 inch increments. Starting at one end, braid slices over top of fruit. Brush with egg wash.
3. Bake for 25 minutes.
Friday, May 3, 2013
Weekly Meals May 5, 2013
Sunday
Eggplant and Chicken ParemesanOatmeal Chocolate Chip Cookies
Monday
Beer ChickenTuesday
Toddler MuffinsPanko Crusted Chicken
Wednesday
Smothered Pork ChopsThursday
Chicken Fried RiceFriday
ChiliSaturday
Nutella EmpenadasBBQ Ribs
Tuesday, April 30, 2013
Cream Cheese Fruit Dip
1 8 oz brick cream cheese, softened
1/2 cup packed brown sugar
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup Bailey's Irish Cream
1 cup cool whip
1. Cream brown sugar and cream cheese with electric mixer.
2. Beat in sour cream, vanilla extract, and Bailey's.
3. Fold in cool whip.
4. Refrigerate at least 2 hours.
1/2 cup packed brown sugar
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup Bailey's Irish Cream
1 cup cool whip
1. Cream brown sugar and cream cheese with electric mixer.
2. Beat in sour cream, vanilla extract, and Bailey's.
3. Fold in cool whip.
4. Refrigerate at least 2 hours.
Subscribe to:
Posts (Atom)