Monday, June 29, 2009
You can't go wrong with peanut butter and chocolate. This is another one of those recipes that I've had forever. Not sure where the original came from.
Mix & Bring to a Boil:
1 cup karo syrup
1 cup sugar
Remove from heat and add:
1 cup chunky peanut butter
Stir until dissolved.
6 cups rice krispies
Stir until well coated.
Melt 1 package of chocolate chips and spread over the top. Cut into squares.
Wednesday, June 17, 2009
I've been making this bread for a long time. It always comes out perfect. Very moist, delicious bread.
Recipe: All Recipes
3 cups white sugar
1 (15 oz) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 ½ cups all-purpose flour
1 TBSP ground cinnamon
1 TBSP ground nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup chocolate chips (semi-sweet)
½ cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease and flour three 9 x 5 loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill pans ½ to ¾ full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pan.
Friday, June 12, 2009
Very good. I love this with brown rice.
1 cup rice (brown/white), prepared
1 skinless, boneless chicken breasts
3/4 cup chopped vegetables, julienne (carrots, broccoli, zucchini)
1 teaspoon sesame oil
1/4 cup Teriyaki sauce
chili garlic sauce
Cook rice according to package directions; keep warm.
Grill chicken breast, or bake in oven.
Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
Mix teriyaki sauce and a few drops of chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken.
To serve: Place rice in bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken.
Thursday, June 11, 2009
Wednesday, June 10, 2009
Simple and good.
1 pkg (3 oz) strawberry jello
1 cup orange sherbet
cool whip topping (can)
Add 1 cup boiling water to gelatin mix in medium bowl. Stir 2 mins. until completely dissolved.
Stir in sherbet until melted. Pour into 4 martini glasses.
Refrigerate for 2 hours or until firm. Top each with 1 TBSP cool whip just before serving.