Yield: 2 Servings
1 2 flour tortilla -- 10 size
2 TB Butter -- Softened
1/3 c Monterey Jack Cheese --
: Shredded
1/3 c Cheddar Cheese -- Shredded
1/2 md Tomato -- Chopped
2 ts Onion -- Diced
1 ts Jalapeno -- Diced
1 sl Bacon -- Cooked
1/4 ts Fresh Cilantro -- Finely
: Chopped
: ds Salt
: Sour Cream
: Guacamole
: Salsa
Heat a large frying pan over medium heat. Spread half of the butter
on one side of each tortilla. Put tortilla, butter side down, in the
hot pan. Spread the cheeses evenly onto the center of the tortilla in
the pan. Sprinkle the tomato, onion and jalapeno over the cheese.
Crumble the bacon and sprinkle it over the other ingredients.
Sprinkle the cilantro and dash of salt over the other ingredients.
Top with the remaining tortilla, buttered side up. When the bottom
tortilla has browned, flip the quesadilla over and grill the other
side. Remove from pan and cut into 6 slices, using pizza cutter.
Showing posts with label Snack Food. Show all posts
Showing posts with label Snack Food. Show all posts
Thursday, August 13, 2009
Applebee's Blonde Brownies
Yield: 1 Servings
1 c flour,Sifted
1/2 t baking powder
1/8 t baking soda
1/8 t salt
1/2 c walnuts,Chopped
1/3 c butter (or margarine)
1 c brown sugar,Packed
1 egg,beaten
1 T vanilla extract
1/2 c white chocolate chips
Preheat oven to 350. Measure 1 cup sifted flour. Add baking powder,
baking soda and salt. Sift again. Add chopped nuts. Mix well and set
aside. Melt butter. Add brown sugar and mix well. Add egg and
vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25
minutes or until toothpick inserted in center comes out clean or with slightly
fudgy looking crumbs. Serve blondies warmed so they will be soft with
ice cream and maple butter sauce.
Maple butter sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8-oz cream cheese, softened
1/4-1/2 tsp maple extract or flavoring
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in cream
cheese and maple extract until smooth. Heat again either over low heat or in
the microwave at short intervals to reach desired sauce consistency. Serve
over blondies topped with vanilla ice cream. Should be enough sauce to
generously top a 9x13-inch pan recipe.
1 c flour,Sifted
1/2 t baking powder
1/8 t baking soda
1/8 t salt
1/2 c walnuts,Chopped
1/3 c butter (or margarine)
1 c brown sugar,Packed
1 egg,beaten
1 T vanilla extract
1/2 c white chocolate chips
Preheat oven to 350. Measure 1 cup sifted flour. Add baking powder,
baking soda and salt. Sift again. Add chopped nuts. Mix well and set
aside. Melt butter. Add brown sugar and mix well. Add egg and
vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25
minutes or until toothpick inserted in center comes out clean or with slightly
fudgy looking crumbs. Serve blondies warmed so they will be soft with
ice cream and maple butter sauce.
Maple butter sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8-oz cream cheese, softened
1/4-1/2 tsp maple extract or flavoring
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in cream
cheese and maple extract until smooth. Heat again either over low heat or in
the microwave at short intervals to reach desired sauce consistency. Serve
over blondies topped with vanilla ice cream. Should be enough sauce to
generously top a 9x13-inch pan recipe.
Almost Marie Callender's Corn Bread
Yield: 18 Servings
1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix
In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.
1 1 9 ounce box
1 1 9 ounce box
: jiffy corn muffin mix
: yellow cake mix
In a bowl prepare the corn muffin mix following directions on the
box. In another bowl make the cake mix following directions on the
box. Combine the 2 mixes and mix well. Pour batter into a
9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or
until a wooden pick inserted in the center comes out clean.
Almost Impossible Basic Baking Mix
Yield: 1 Servings
2 3/4 c all-purpose flour*
1/3 c nonfat dry milk powder
1 T sugar
1 T double-acting baking powder
1 t salt
6 T solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour
or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and
shortening in food processor. Pulse until mixture is well blended and
smooth. Store in container with tight-fitting cover in cool place for
up to 4 weeks. Stir well before using.
2 3/4 c all-purpose flour*
1/3 c nonfat dry milk powder
1 T sugar
1 T double-acting baking powder
1 t salt
6 T solid vegetable shortening
*To vary the mix, replace half of the flour with whole-wheat flour
or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and
shortening in food processor. Pulse until mixture is well blended and
smooth. Store in container with tight-fitting cover in cool place for
up to 4 weeks. Stir well before using.
Almond Joy Candy Bars
Yield: 3 Servings
5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds
Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.
5 oz Sweetened condensed milk
1 t Vanilla extract
2 c Powdered sugar
14 oz Premium coconut OR,Shredded
- flaked
24 oz Milk chocolate chips
1 c Whole dry roasted almonds
Blend the condensed milk and vanilla.
Add the powdered sugar to the above mixture a little at a time,
stirring until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a greased 9x13x2-inch pan.
Chill in the refrigerator until firm. In a double boiler over hot, not
boiling water, melt the chocolate, stirring often. You may also use a microwave.
Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.
Put 2 whole almonds atop each bar. Set each coconut bar onto a
fork and dipit into the chocolate.
Tap the fork against the side of the pan or bowl to remove any
excess chocolate.
Air dry at room temperature on waxed paper for several hours.
You may speed up the process by putting in the refrigerator for
30 minutes.
Friday, August 7, 2009
7-Up Drop Biscuits
Yield: 7 Servings
2 c bisquick mix
2/3 c 7-up
Mix together with rubber bowl scraper until thick, sticky and moist.
Grease a 9" round layer cake pan or spray in Pam and drop dough into
pan by tablespoonful, making 7 portions -- one in the center & 6
other portions equally spaced around that. Bake at 400 degrees F for
24 minutes or till golden brown. Serve warm, splitting each biscuit
with your thumbs, rather than cutting them in half.
Makes 7 large biscuits.
2 c bisquick mix
2/3 c 7-up
Mix together with rubber bowl scraper until thick, sticky and moist.
Grease a 9" round layer cake pan or spray in Pam and drop dough into
pan by tablespoonful, making 7 portions -- one in the center & 6
other portions equally spaced around that. Bake at 400 degrees F for
24 minutes or till golden brown. Serve warm, splitting each biscuit
with your thumbs, rather than cutting them in half.
Makes 7 large biscuits.
7-Up Bread
Yield: 1 Servings
1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick
In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.
1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick
In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.
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