PREP: 30 min plus chilling
COOK: 5 mins per batch
SERVES: 20 doughnuts
INGREDIENTS
4 1/2 to 5 cups all purpose flour
1 1/4 cup sugar
4 tsp baking powder
1 tsp salt
3 eggs, beaten
1 cup milk
1/4 cup canola oil
2 tbsp orange juice
4 tsp grated orange peel
Oil for deep frying
Confectioners sugar
DIRECTIONS
1. In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, milk, canola oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least an hour.
2. Turn onto floured surface; roll to 1/2 in thickness. Cut with a floured 2 1/2 in doughnut cutter. in an electric skillet or deep fryer, heat oil to 375F. Fry doughnuts. a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners sugar.
Showing posts with label Kid-Friendly. Show all posts
Showing posts with label Kid-Friendly. Show all posts
Thursday, January 27, 2011
Breakfast Bake
PREP: 15 min
TOTAL: 40 mins
MAKES: 8
INGREDIENTS
1 can (8oz refrigerated crescent dinner rolls
1 pkg (8 oz smoked ham, chopped
6 eggs
1/2 cup cold milk
1/2 tsp pepper
1 cup shredded cheese
1 cup shredded low-moisture part-skim mozzarella cheese
DIRECTIONS
1. Heat over to 350f. Unroll dough in 13x9 baking dish; press to cover bottom of dish, firmly pressing holes and seams together to seal.
2. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses.
3. Bake 25 mins or until center is set.
SUGGESTIONS: You can also use bacon or sausage instead of ham or all 3. If using bacon or sausage, just cook before using.
TOTAL: 40 mins
MAKES: 8
INGREDIENTS
1 can (8oz refrigerated crescent dinner rolls
1 pkg (8 oz smoked ham, chopped
6 eggs
1/2 cup cold milk
1/2 tsp pepper
1 cup shredded cheese
1 cup shredded low-moisture part-skim mozzarella cheese
DIRECTIONS
1. Heat over to 350f. Unroll dough in 13x9 baking dish; press to cover bottom of dish, firmly pressing holes and seams together to seal.
2. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses.
3. Bake 25 mins or until center is set.
SUGGESTIONS: You can also use bacon or sausage instead of ham or all 3. If using bacon or sausage, just cook before using.
Easy Chocolate Fudge (5 Way Fudge)
TOTAL: 10 mins plus refrigerating
SERVINGS: 25
INGREDIENTS
1 pkg (8squares) Semi-Sweet Chocolate
1 can (14 oz) sweetened condensed milk
2 tsp vanilla
DIRECTIONS (Original Fudge)
1. Line 8 inch square pan with foil, with ends of foil extending over sides.
2. Microwave chocolate and milk in microwavable bowl on high for 2 to 3 mins, or until chocolate is almost melted, stirring after 2 mins.
3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using.
4. Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows, arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.
5. Use foil handles to lift fudge from pan. Cut into squares, using 5 rows of 5 toppers as a guide.
SUGGESTIONS/ADD-INS:
1. COOKIE FUDGE: Measure 1 1\2 cups (about 37) mini Oreo cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding cookie halves with vanilla.
2. PEANUT FUDGE: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.
3. MARSHMALLOW FUDGE: Measure 2 cups of Jett-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.
4: PEANUT BUTTER: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with a knife several times for marble effect.
SERVINGS: 25
INGREDIENTS
1 pkg (8squares) Semi-Sweet Chocolate
1 can (14 oz) sweetened condensed milk
2 tsp vanilla
DIRECTIONS (Original Fudge)
1. Line 8 inch square pan with foil, with ends of foil extending over sides.
2. Microwave chocolate and milk in microwavable bowl on high for 2 to 3 mins, or until chocolate is almost melted, stirring after 2 mins.
3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using.
4. Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows, arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.
5. Use foil handles to lift fudge from pan. Cut into squares, using 5 rows of 5 toppers as a guide.
SUGGESTIONS/ADD-INS:
1. COOKIE FUDGE: Measure 1 1\2 cups (about 37) mini Oreo cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding cookie halves with vanilla.
2. PEANUT FUDGE: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.
3. MARSHMALLOW FUDGE: Measure 2 cups of Jett-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.
4: PEANUT BUTTER: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with a knife several times for marble effect.
Easy Stuffed Shells
PREP: 20 mins
BAKE: 40 mins
SERVINGS: 12
INGREDIENTS
1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked italian meatballs (1/2 oz each)
2 cups (8 oz) shredded part-skim mozzarella cheese
DIRECTIONS
1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.
2. Cover and bake at 350f for 35 mins. Uncover; bake 5 - 10 mins longer or until bubbly and cheese is melted.
SUGGESTION: I would also include a little bit of cooked italian sausage in each shell as well. Shouldn't take more than a pound of sausage.
BAKE: 40 mins
SERVINGS: 12
INGREDIENTS
1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked italian meatballs (1/2 oz each)
2 cups (8 oz) shredded part-skim mozzarella cheese
DIRECTIONS
1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.
2. Cover and bake at 350f for 35 mins. Uncover; bake 5 - 10 mins longer or until bubbly and cheese is melted.
SUGGESTION: I would also include a little bit of cooked italian sausage in each shell as well. Shouldn't take more than a pound of sausage.
Tuesday, August 31, 2010
Ritz Cracker Crusted Chicken
SERVES: 6 to 8
2 packages of Ritz Cracker, crushed
5 tablespoons Grated Parmesan Cheese
2 teaspoons Italian Seasoning
2 eggs
8 Boneless Skinless Chicken Breast
1) Preheat over to 350F. Spray a casserole dish large enough to hold 8 pieces of boneless skinless chicken with cooking spray.
2) Combine Cracker Crumbs, Italian Seasoning and Parmesan Cheese in pie plate. Lightly beat eggs in separate pie plate. Dip chicken in egg then roll in crumb mixture until evenly coated. Set aside.
3) Spray large non-stick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 mins on each side. Place the chicken in casserole dish.
4) Bake at 350F for approximately 20 mins; turning after 10 mins.
SERVING SUGGESTION: I serve this chicken with Fettuccine Alfredo, Pre-Made Italian Salad and Garlic Cheese Bread. I also recommend using Ritz Cracker Crusted Chicken with Chicken Parmesan with a Pre-Made Italian Salad and Garlic Cheese Bread.
ALTERNATIVES: You can use Reduced Fat Crackers and egg whites instead of whole egg without altering the taste.
2 packages of Ritz Cracker, crushed
5 tablespoons Grated Parmesan Cheese
2 teaspoons Italian Seasoning
2 eggs
8 Boneless Skinless Chicken Breast
1) Preheat over to 350F. Spray a casserole dish large enough to hold 8 pieces of boneless skinless chicken with cooking spray.
2) Combine Cracker Crumbs, Italian Seasoning and Parmesan Cheese in pie plate. Lightly beat eggs in separate pie plate. Dip chicken in egg then roll in crumb mixture until evenly coated. Set aside.
3) Spray large non-stick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 mins on each side. Place the chicken in casserole dish.
4) Bake at 350F for approximately 20 mins; turning after 10 mins.
SERVING SUGGESTION: I serve this chicken with Fettuccine Alfredo, Pre-Made Italian Salad and Garlic Cheese Bread. I also recommend using Ritz Cracker Crusted Chicken with Chicken Parmesan with a Pre-Made Italian Salad and Garlic Cheese Bread.
ALTERNATIVES: You can use Reduced Fat Crackers and egg whites instead of whole egg without altering the taste.
Thursday, August 12, 2010
Grilled Chicken Roller
PREP: 5 Mins
TOTAL: 25 mins
Serves: 1
1 small boneless skinless chicken breast half (1/4 lb)
1 kraft singles or 2 tablespoons of shredded cheddar cheese
1 slice of bacon
1 tablespoon balsamic vinaigrette dressing
1) Heat grill to medium heat. Pound chicken to 1/4 inch thickness.
2) Top with cheese; roll up tightly. Wrap bacon around long sides of roll covering exposed cheese, stretching bacon as necessary to fit; secure with toothpicks
3) Grill 15 to 20 mins or until chicken is done (165F), turning frequently and brushing with dressing the last 5 mins. Discard toothpicks before serving.
SUGGESTION: You can create as many chicken rollers as needed to fit your dinner or party.
TOTAL: 25 mins
Serves: 1
1 small boneless skinless chicken breast half (1/4 lb)
1 kraft singles or 2 tablespoons of shredded cheddar cheese
1 slice of bacon
1 tablespoon balsamic vinaigrette dressing
1) Heat grill to medium heat. Pound chicken to 1/4 inch thickness.
2) Top with cheese; roll up tightly. Wrap bacon around long sides of roll covering exposed cheese, stretching bacon as necessary to fit; secure with toothpicks
3) Grill 15 to 20 mins or until chicken is done (165F), turning frequently and brushing with dressing the last 5 mins. Discard toothpicks before serving.
SUGGESTION: You can create as many chicken rollers as needed to fit your dinner or party.
Ultimate Crispy Grilled Cheese Sandwiches
PREP: 10 mins
TOTAL: 26 mins
SERVES: 4 ( 1 sandwich each)
8 slices of white bread
8 kraft singles
8 teaspoons butter or margarine
4 teaspoon grated Parmesan cheese
1) Heat oven to 400F
2) Fill Bread slices with singles to create 4 sandwiches.
3) Spread outsides of sandwiches with butter or margarine; place on cookie sheet.
4) Bake 8 mins, sprinkle with half Parmesan cheese. Flip sandwiches and sprinkle with remaining Parmesan cheese. Bake for 6 to 8 more mins or until golden brown.
SUGGESTION: You can also use these grill cheese as appetizers. Just cut into little triangles. I would also maybe place a piece of ham or turkey in the center as well. There is nothing better than a grilled ham or turkey and cheese sandwich.
TOTAL: 26 mins
SERVES: 4 ( 1 sandwich each)
8 slices of white bread
8 kraft singles
8 teaspoons butter or margarine
4 teaspoon grated Parmesan cheese
1) Heat oven to 400F
2) Fill Bread slices with singles to create 4 sandwiches.
3) Spread outsides of sandwiches with butter or margarine; place on cookie sheet.
4) Bake 8 mins, sprinkle with half Parmesan cheese. Flip sandwiches and sprinkle with remaining Parmesan cheese. Bake for 6 to 8 more mins or until golden brown.
SUGGESTION: You can also use these grill cheese as appetizers. Just cut into little triangles. I would also maybe place a piece of ham or turkey in the center as well. There is nothing better than a grilled ham or turkey and cheese sandwich.
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