Monthly Recipe eBook Club Archives - Your Colorado Springs Realtor

Your Christmas With Cookies

Hilary — Mon, 23 Dec 2019 01:11:15 +0000

Treat Yourself To Our Cookie Recipes

We Have The Best cookies Recipes For You..

By HILARY JOHNSON

Christmas wouldn’t be Christmas without home made cookies. I have selected some of the best cookie recipes and put them in our last eBook of the year. We hope you enjoy our favorites in this blog and download our eBook. Merry Christmas from our family to yours.

Chocolate Linzer Hearts

1 cup butter or margarine — softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts — toasted (see Notes), skinned and ground
1/2 ounce semisweet baking chocolate — finely chopped
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate — melted
Beat butter and sugar in large bowl with electric mixer on medium
speed until light and fluffy, or mix with spoon. Beat in vanilla and
eggs until smooth. Add remaining ingredients except jam and
melted chocolate. Beat until well blended. Cover and refrigerate 1
hour (dough will be sticky).
Heat oven to 375º. Roll one fourth of dough at a time between
pieces of waxed paper until 1/8 inch thick. (Keep remaining dough
refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie
cutter. Cut small heart shape from center of half of the 2-inch
hearts, if desired. Place on ungreased cookie sheet.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet
to wire rack. Cool completely. Spread about 1/2 teaspoon raspberry
jam on bottom of whole heart cookies; top with cut-out heart cookie.
Drizzle with melted chocolate. Let stand until chocolate is firm.

Chocolate Mini-Chippers

1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or margarine — softened
1 teaspoon vanilla
1 egg white
OR
2 tablespoons fat-free cholesterol-free egg product
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
Heat oven to 375º. Beat sugars, butter, vanilla and egg white in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in flours, baking soda and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Brownie Drop Cookies

1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts
Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix,
water and egg in large bowl with spoon. Stir in nuts (dough will be
stiff). Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Gingerbread Cookies

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
CREAMY WHITE FROSTING
4 cups powdered sugar
1 teaspoon vanilla
5 tablespoons half-and-half
Food color, if desired
Beat brown sugar, shortening, molasses and water in very large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients except Creamy White Frosting. Cover and
refrigerate about 2 hours or until firm. Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter.
Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes
or until almost no indentation remains when touched in center.
Remove from cookie sheet to wire rack. Cool completely. Frost with
Creamy White Frosting.
CREAMY WHITE FROSTING:
Mix all ingredients until smooth and spreadable.

Caramel Apple Cookies

1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Red paste food color, if desired
About 24 wooden sticks with rounded ends
CARAMEL GLAZE
1 (14 ounce) package vanilla caramels
1/4 cup water
Heat oven to 400º. Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs. Stir in flour, baking soda and salt. Stir in food color to tint dough red. Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each cookie. Bake 8 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread top third of each cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright to allow glaze to drizzle down cookie.
CARAMEL GLAZE:
Heat caramels and water in 2-quart saucepan over low heat, stirring
frequently, until melted and smooth. If glaze becomes too stiff, heat
over low heat, stirring constantly, until softened.

Caramel Candy Bars

1 (14 ounce) package vanilla caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine — softened
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 cup chopped walnuts
OR
1 cup dry-roasted peanuts
Heat oven to 350º. Heat caramels and milk in 2-quart saucepan over
low heat, stirring frequently, until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda and salt in large bowl with spoon. Stir in egg and butter until mixture is crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 10 minutes.
Sprinkle chocolate chips and walnuts over baked layer. Drizzle with
caramel mixture. Sprinkle with remaining crumbly mixture; press
gently into caramel mixture. Bake 20 to 25 minutes or until golden
brown. Cool 30 minutes. Loosen edges from sides of pan. Cool
completely. Cut into 8 rows by 4 rows.

The post Your Christmas With Cookies appeared first on Your Colorado Springs Realtor.

Recipes For The Crockpot

Hilary — Fri, 18 Oct 2019 00:43:50 +0000

Recipes For The Crockpot

The Crockpot Is Made For Than Just Chilli..Take A Peak

By HILARY JOHNSON

There’s a chill in the air and fall is just around the corner now. What better way to celebrate the changing of the season with a delicious home cooked recipe made in the crockpot. Come home and unwind knowing your dinner is ready and waiting for you.

BANANA NUT BREAD

1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift dry ingreds; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well greased 4-6 cup mold (I used a ceramic soufflé dish). Cover with foil and tie a string tightly around it to keep foil down. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or
trivet (I modified a metal veggie steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.

BARBEQUE BEEF STEW

* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Sauté onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

CHILI CON QUESO

* 2 tablespoons butter
* 1 medium onion, chopped
* 1 can jalapeno peppers, chopped
* 1 15 1/2 oz. tomatoes, chopped, undrained
* 1 jar pimiento, chopped, drained
* 3/4 cup cheddar cheese, grated
* salt and pepper, to taste
Sauté onion in butter in medium saucepan. Combine next 3 ingredients with onion. Heat to boiling, let simmer for 10 – 15 minutes to meld the flavors. Add cheese, mixing thoroughly until
melted. Serve immediately. Note: you can add browned ground beef or sausage if you’d like; and use Velveeta instead of the cheddar cheese.

CHICKEN CASSEROLE

1 8oz pkg noodles
3 cups diced cooked chicken
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz can mushrooms
1 4 oz jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage cheese
1 cup grated sharp cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 Tbsp. melted butter
1/2 tsp. basil
Cook noodles according to pkg directions and drain and rinse thoroughly. In a large bowl, combine remaining ingredients with noodles until well mixed. Pour mixture into greased crockpot. Cover and cook on low for 6-8 hours or high 3-4 hours. Serves 6

APPLE PIE COFFEE CAKE

Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Cake Batter:
2 small yellow cake mixes (Jiffy – 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker/Crock Pot
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generously butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

ALL DAY MACARONI AND CHEESE

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Cheddar Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

APPLE BROWN BETTY

* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover.Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.

The post Recipes For The Crockpot appeared first on Your Colorado Springs Realtor.

Sandwich Recipes

Hilary — Tue, 08 Oct 2019 00:40:18 +0000

Sandwich Recipes

There’s More To A Sandwich Than You Think!

By HILARY JOHNSON

The traditional sandwich has come a long way from the 2 slices of bread with meat in it made popular by the Earl Of Sandwich. Although many think this was the beginning of what we now know as a sandwich, the sandwich has been around in one form or another from as early as the 1st century B.C.

We hope you enjoy our collection of sandwiches below and as always you can get our eBook by scrolling down to the bottom of the page..Enjoy!

HAWAIIAN CRESCENT SANDWICHES

1 can Pillsbury quick crescent dinner rolls
1 can sm. chunk style ham (Hormel)
1/3 c. crushed pineapple, drained
1/2 c. shredded Monterey Jack cheese
1/4 c. diced green pepper
Press dough into 4 rectangles (7×4 inches). Place dough on ungreased
cookie sheet. Press perforations to seal. In a bowl mix ham, pineapple,
cheese and green pepper. Evenly divide mixture into rectangle; fold over to
cover. Bake 13-18 minutes or until golden. Serve with fruit salad or tossed
salad or a cup of soup.

FAST SKILLET BEEF KABOB SANDWICH

1 lb. well-trimmed boneless beef top
sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes
1 tsp. each garlic powder,
lemon-pepper and char-grill seasonings
2 tbsp. butter (divided)
1 med. onion (sliced thin)
1 each lg. green and red peppers (cut into rings)
2 (6 inch) pita bread rounds (cut into halves)
Tomato wedges
Parsley sprigs
Place steak cubes in a small bowl; sprinkle with garlic powder and lemon pepper seasoning. Set aside. Over medium-high heat, sprinkle char-grill
seasoning into a large iron skillet. Add one tablespoon butter, melt and add
beef cubes. Cook 5 to 7 minutes, turning once. Remove beef cubes to
heated platter to keep warm. Add reserved butter to same skillet and melt.
Add onion and pepper rings. Stir fry 3 minutes. To serve, arrange pepper
rings on platter, alternating colors. Spoon beef cubes inside and outside of
rings.

CHICKEN SANDWICHES

1 lg. or 2 sm. chickens
3 eggs
Salt and pepper
Celery salt
2 to 3 slices dry bread
Chicken broth
Cook chicken and remove meat from bones. Shred chicken; do not grind.
Add beaten eggs, salt, pepper, celery salt and broken up bread. Add
chicken broth to make right consistency for a sandwich. Bake at 350
degrees for 1 hour or longer, if needed.

The sandwich has been a highly portable option for lunches
for children and adults a like for many years. Taken to work
or school, from high teas to picnic’s, the sandwich has been
a staple food in most homes.

BIG SANDWICH

Trim crusts from unsliced white or wheat bread. Cut loaf into four lengthwise slices, spread one side of each slice with softened butter.
–FIRST SLICE TOPPING:–
1 hard cooked egg, chopped
7 oz. can chopped shrimp
1/4 c. chopped celery
2 tsp. lemon juice
Dash salt & pepper
1/4 c. mayonnaise
Mix well. Spread on top of first slice of bread.
–SECOND SLICE TOPPING:–
3 oz. pkg. cream cheese
1 c. finely chopped pecans
9 oz. can well drained crushed
pineapple
Mix well. Spread on top of second slice of bread.
–THIRD SLICE TOPPING:–
8 slices crisp bacon, crumbled
1 c. finely chopped, cooked chicken
1/4 c. mayonnaise
1 tbsp. chopped pimiento
Dash salt & pepper
Mix well. Spread on top of third slice of bread. Top with remaining slice and
coat top and sides with the following frosting.
–FROSTING:–
2 (8 oz.) pkgs. softened cream cheese
1/2 c. half & half
Food coloring
Paper thin slices of cucumber
Mix cream cheese and half and half. Add food coloring to mixture (a delicate
green). Garnish top with paper thin slices of cucumber overlapping the
length of the loaf. Chill in refrigerator two or three hours. Serves 12 to 14.

HOE DOWN SANDWICHES

4 hard-cooked eggs, chopped
3/4 c. ham, chopped
16 whole wheat bread slices
16 cheese slices
1/4 c. celery, chopped
1/4 c. dill pickle, chopped
Salad dressing
Margarine
Combine eggs, ham, celery, pickle and enough salad dressing to moisten.
Mix lightly. For each sandwich, cover slice of bread with cheese, egg
mixture and second slice of cheese and second slice of bread. Spread
bread with margarine. Place sandwich on cookie sheet. Broil on each side
until golden brown and cheese melts. Makes 8 sandwiches.

MONTE CARLO SANDWICHES

8 slices whole wheat bread, dry or old
4 slices ham, cooked
4 slices turkey breast, cooked
4 slices Swiss cheese
4 eggs, beaten
1/2 c. milk
1/4 tsp. salt
On each of four bread slices, place 1 slice each of ham, turkey and cheese.
Cover with remaining slices of bread. In a bowl, beat eggs, milk and salt
together. Dip each sandwich carefully into egg mixture, turning to dip each
side. Fry in sprayed or oiled pan like you would French toast, making sure
cheese is melted and meat is hot. May be put on sprayed cookie sheet;
bake at 375 degrees, turning once.

GRILLED TUNA AND DILL HAVARTI SANDWICH

If you can’t find semolina bread (crusty Italian bread made with semolina
flour), use an Italian or sandwich loaf. 1 (6 1/2 or 7 oz.) can solid white
tuna, drained & flaked
3 tbsp. mayonnaise
2 tbsp. celery, diced
1 tbsp. parsley, chopped
1 tbsp. red onion, diced
1/4 tsp. freshly ground pepper
1 loaf (about 14 inches) semolina
In small bowl, combine tuna, mayonnaise, celery, parsley, onion and pepper
until well blended. Cut bread on a sharp diagonal into eight 1/2 inch slices,
each about 6 inches long. (Reserve any remaining bread for another use.)
Layer each of 4 slices with 1/4 cup tuna mixture and 1/4 cup grated cheese.
Spread each remaining slice lightly with about 1/2 tablespoon butter and
place buttered side up on cheese. In large heavy skillet, cook sandwiches
buttered side down over high heat until golden. Butter tops lightly; turn with
a large spatula and cook other sides until golden. Makes 4 sandwiches

The post Sandwich Recipes appeared first on Your Colorado Springs Realtor.

Independence Day Salad Recipes

Hilary — Wed, 03 Jul 2019 23:53:54 +0000

Salad Recipes

Dress Up Your Summer Grillin With A Salad

By HILARY JOHNSON

Salad..served on its own as a light lunch…with your favorite grill recipe or as a starter before your main meal. We have put together a wonderful collection of salads in our eBook, with all your favorites but with a slight twist. To get your copy of our eBook simply scroll to the bottom of the page.

GRILLED SZECHUAN CHICKEN SALAD

1 pound Chicken Breast — boneless, skinned
1/4 teaspoon Seasoned Pepper — to taste
1 can Pineapple, sliced – drained juice — reserved
Lettuce leaves
Red onion — sliced
Red Bell Pepper
—–SALAD DRESSING—–
3 tablespoons Oil — vegetable
2 tablespoons Hot Soy Sauce — CHUN KING
2 tablespoons Pineapple juice — from reserv
1 tablespoon Whoite vinegar
1 tablespoon Honey
1/4 teaspoon Ginger — ground
Lightly sprinkle both sides of boneless, skinned, chicken breasts with seasoned pepper. Grill; slice into strips. Reserve 2 tablespoons juice from can of pineapple slices. Prepare Salad Dressing (directions follows). Brush pineapple slices with some Salad Dressing, grill 2-3 minutes. Arrange chicken and pineapple over lettuce and vegetables.
Top with Salad Dressing.

SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb pineapple juice,
white vinegar, honey and ground ginger. Shake well.

Guacamole Salad

5 each Large avocados
1 each Medium garlic clove — minced
1 each Medium tomato — chopped
4 ounces Can chopped green chili
2 1/2 tbl sps Lemon or lime juice
1 teaspoon Salt
Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening.

Gurkensalat (Cucumber Relish Salad)

2 each Cucumbers — Medium
1 1/2 tbl sps Sugar
1 1/2 tbl sps Cider Vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Sour Cream
1 tablespoon Parsley; Fresh — Minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados — cubed
8 slices bacon
1/2 cup chopped onions -chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
black pepper – salt – paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley — chopped
1 tablespoon fresh cilantro — chopped
Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

BAJA CHICKEN PASTA SALAD

3/4 pound Chicken Breast — *
6 ounces Dried Mixed Fruit — **
1 cup Ring Macaroni Or Orzo — Raw
1 cup Jicama — Cubed
2 Green Onions/Tops — Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles — Ground
1/4 teaspoon Salt
* The chicken breast should be boneless, skinless and weigh about 3/4
** You should use 1 6-oz package of diced mixed fruit.
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken
mixture. Cover and refrigerate until chilled, at least 2 hours.

FLUFFY FRUIT SALAD

2 cans (20 oz. ea.) crushed — pineapple
2/3 cup Sugar
2 tbl sps Flour
2 Eggs — lightly beaten
1/4 cup Orange juice
3 tbl sps Lemon juice
1 tablespoon Vegetable oil
2 cans (17 oz. ea.) fruit cocktail — drained
2 cans (11 oz. ea.) mandarin — oranges, drained
2 Bananas — sliced
1 cup Heavy cream — whipped
Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil.
Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours.

The post Independence Day Salad Recipes appeared first on Your Colorado Springs Realtor.

Punch Recipes

Hilary — Thu, 13 Jun 2019 23:44:44 +0000

Punch Recipes

Cold Drinks For Warm Sunny Days…Ahh

By HILARY JOHNSON

Cool down this summer with our delicious punch recipes. Serve them at family gatherings..intimate dinner for two or your next holiday cookout. Looking for a few more punch recipe ideas? Then download our eBook, packed with recipes!

Fabulous Punch (No Sugar)

Yield 18 Servings
2 pk Jell-O Gelatin Sugarfree -‘Small Pkg,Strawberry
2 c hot water
1/2 c fresh lemon juice
2 c pineapple juice
6 Bananas,Ripe, Mashed
12 pk Equal. sweetener
6 c cold water
2 l Sugar Free 7-up,Or Diet -Ginger Ale
Dissolve Jell-O in hot water. Mash bananas in the bowl, Add Jello Mixture, Add remaining ingredients, except 7-up. Add Chilled 7-Up just before serving.

Fall Punch

8 sm apples
8 c water
2 can apple juice,Frozen -concentrate,thawed (18 oz)
1 can orange juice,Frozen -concentrate,thawed (18 oz)
1 can apricot nectar,(11 1/8 oz)
1 can lemonade concentrate,Frozen – (8 oz),Thawed
1 c brown sugar,Firmly Packed
15 whole cloves
6 sticks cinnamon
3 c white grape juice (or sweet)
1 white wine,such as a – Reisling
Peel top third of each apple. Place apples in a shallow baking dish.
Pour water to a depth of one- half inch into dish around apples. Bake,
uncovered, at 350 degrees for 50 minutes or until apples are slightly
tender, basting occasionally with water. Remove apples from dish and
set aside. Combine 8 cups water and remaining ingredients, except grape juice or wine, in a Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, uncovered. Remove cloves and cinnamon sticks. Stir in wine or grape juice. Serve warm in punch bowl.

Brown Cow Punch

Yield 1 Servings
2 qt chocolate milk
1/4 t almond extract
1/2 ga coffee ice cream
In a punch bowl, combine milk and extract. Add ice cream by
scoopfuls and allow to float on top of punch. Or scoop ice cream into glasses; combine milk and extract, then pour over ice cream. Yield 3 quarts. Please note If coffee ice cream is unavailable, dissolve 2 teaspoons instant coffee granules in 2 teaspoons hot water and stir into vanilla ice cream.

Banana-Orange-Pineapple Punch

Yield 1 Servings
6 c water
3 c granulated sugar
2 12 oz. cans orange,Frozen
-juice,concentrate
1 can pineapple juice,(46 oz.)
7 ripe bananas,(7 to 8)
Dissolve sugar in water. Set aside. In a blender, combine one banana,
some orange juice concentrate, and sugar-water mixture. Blend until smooth and transfer into a very large mixing bowl or large pot. Repeat this step until all the bananas, orange juice concentrate, and sugar-water
mixture are blended. Add the pineapple juice to the banana-orange mixture. Stir until blended. At this point, you may freeze or refrigerate until ready to serve. When ready to serve, add equal amount of 7-Up to the banana-orange-pineapple mixture (5050 ratio). This is very attractive in
a punch bowl because there is a layer of foam on the top.
Pureed strawberries or other pureed fresh fruits may be added to this
punch.

Becky’s Wedding Punch

Yield 1 Servings
2 can (12-oz) pink (or,Frozen-yellow) lemonade concentrate 1 can (12-oz) limeade,Frozen -concentrate
1 can (46-oz) pineapple juice
3 lemonade cans cold water
1 bottle (2-litre) 7-up (or -your favorite)
Mix it all together, add some pretty ice rings, mint leaves, etc. for decoration.
Makes about 6 quarts.

Bernice’s Holiday Punch

2 can (46 oz) Florida fruit punch
1 can (46 oz) pineapple juice
1 can (large) orange juice,Frozen-concentrate
1 can (large) lemonade,Frozen
1 bottle cranberry juice
3 bottles ginger ale

Atlanta Coffee Ice Cream Punch

Yield 20 Servings
1 ga strong coffee,cooled
1 qt milk
1 c sugar
1/2 ga chocolate ice cream
1 pt heavy cream 3 t vanilla extract
3 T sugar
semisweet chocolate,grated
This is a perfect punch of a party during hot weather
Mix coffee, milk, and one cup sugar the day before the party. Refrigerate. At
party time, place ice cream in a pretty punch bowl and pour coffee mixture over. Whip cream and flavor with vanilla and 3 tablespoons sugar. Float this
mixture on top of punch. Sprinkle grated chocolate over all. The chocolate may be grated the day before, wrapped in plastic wrap and refrigerated.

Aunt Cindy’s Punch

Yield 1 Servings
4 c cranberry juice cocktail
4 c pineapple juice
1/2 c sugar
1 t almond extract 2 qt ginger ale,cold
Mix all but the ginger ale and chill. Add ginger ale just before serving.

Aunt Louise’s Wassail Punch

Yield 4 Servings
1 ga apple cider 1 qt orange juice
1 qt pineapple juice,unsweetened
1 c lemon juice,fresh
1 c sugar
24 whole cloves
4 sticks cinnamon
Don’t boil; let simmer until hot. Makes 1 1/2 gallons.
Autumn Apple Punch
Yield 12 Servings
1 1/2 qt apple juice
2 cinnamon sticks
8 whole cloves
1 1/3 c pineapple juice
1/2 c lemon juice
2 pt orange juice
28 oz ginger ale
Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth,
add to kettle, and simmer uncovered 15 minutes; discard spice bag.
Mix spiced juice with remaining fruit juices. To serve, place a large
block of ice in a large punch bowl, add fruit juice and ginger

The post Punch Recipes appeared first on Your Colorado Springs Realtor.

Grill Recipes For Memorial Day

Hilary — Sun, 26 May 2019 22:54:39 +0000

Grill Recipes For Memorial Day

Surprise Your Guests This Memorial Day…Grill Recipes That Are Sure To Please

By HILARY JOHNSON

Memorial Day marks the start of summer where we roll out the grill…open up the pool and enjoy long days with plenty of Sunshine here in Colorado Springs. We have a few tasty recipes for your grill this year below and always you can get the full eBook by scrolling to the bottom of our page and clicking on the book.

Broiled Chicken With Mustard (Poulet Grille A)

Yield: 4 Servings
3/4 lb very small potatoes
1 large carrot
4 small white onions
1 salt & pepper
4 lb chicken split for broiling
2 T dijon (or dusseldorf -mustard)
2 T peanut oil
2 T butter
1/3 lb mushrooms
1 T red wine vinegar
2 T finely parsley,Chopped
1. Preheat the grill.
2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.
3. Trim and peel the carrot. Cut into 2-in. length, then cut into
quarters. Peel the onions and cut them in half. Add the carrots and
onions to the potatoes. Add salt to taste and bring to a boil. Let stand
10 min.
4. Meanwhile, sprinkle the chicken halves with salt and pepper. Brush
on all sides with mustard. Arrange the halves side by
side in a baking dish, skin side down. Sprinkle with the oil. Place
on the grill and cook for 10 min.
5.Drain the vegetables. Melt the butter in a skillet and when quite hot
but not brown, add the vegetables. Cook over relatively high heat,
shaking the skillet and stirring the vegetables.
6. Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring
occasionally, about 7-8 min.
7. Pour off all the fat from the baking dish and turn chicken halves
again.
8. Turn then oven heat to 400. Place the dish in the oven and bake 10
min.

9. Place the dish on top of the stove. Add the vinegar to the liquid
and cook for a few seconds over high heat,stirring. Sprinkle with
parsley.

Broiled Or Grilled Fish W/ Black-Bean Salsa

Yield: 4 Servings
1 15-16oz. can black beans
2 oranges,peeled,chopped
1 tomato,seeded,chopped
1/2 c cilantro,fresh,chopped
1 jalapeno pepper,lg, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado,peeled,chopped
4 6oz. red snapper fillets
1 olive oil
1 lime juice,fresh
1 cilantro,chopped
Combine first 7 ingredients in medium bowl (Jalapeno should be
seeded, but not de-veined. Black Beans should be drained and rinsed).
Season salsa to taste with salt and pepper. (can be prepared 1 day
ahead. cover and refrigerate.). Mix chopped avocado into salsa. Cover
and refrigerate
Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt
and pepper. Broil or grill until just cooked through (about 9 minutes
per inch of thickness if broiling). Transfer fish to plates. Sprinkle with
chopped fresh cilantro. serve fish with salsa.

Grilled Peaches & Berries

Yield: 1 Servings
1 large ripe peaches
1 blueberries
1 brown sugar
1 lemon juice
Wash, peel and halve the peaches, removing pit. Place each half on a double thickness of heavy-duty aluminum foil. Fill peach halves generously with fresh or frozen blueberries. Sprinkle 2 teaspoons brown sugar and 1 teaspoon lemon juice on each. Wrap securely. Cook on grill 18-20 minutes turning once. Serve right out of the foil. Can also be baked in the oven and served in stemmed glasses to dress up a meal. Bake in foil or glass dish for about 15 minutes at 350 degrees or until peaches are done. Allow 1/2 peach per serving.

Grain & Cheese Burger

Yield: 4 Servings
1 1/2 c mushrooms,chopped
1/2 c green onions,chopped
1 T margarine
1/2 c rolled oats,regular
1/2 c brown rice,cooked
2/3 c shredded cheese,mozzarella
1 or cheddar
3 T walnuts,chopped
3 T cottage (or ricotta cheese)
1 low fat
2 lg eggs
2 T parsley,chopped
1 salt,pepper
1 buns,mayo, tomato, lettuce
In a 10 to 12 inch nonstick frying pan over medium heat, cook
mushrooms and green onions in margarine until vegetables are limp,
about 6 minutes. Add oats and stir for 2 minutes. Remove from heat,
let cool slightly, then stir in cooked rice, cheese, walnuts, cottage
cheese, eggs, and parsley. Add salt and pepper to taste. On an oiled
12X15 inch baking sheet shape into 4 patties, each 1/2 inch thick.
Grill 3 inches from heat, turning once, 6 to 7 minutes total. Serve on
bread with mayo, onion rings, and lettuce.

Bar-B-Q: Smoke-Grilled Salmon

Yield: 4 Servings
1 t lime rind,Grated
1/4 c lime juice
1 T vegetable oil
1 t dijon mustard
1 pn pepper
4 salmon steaks,1-inch thick
-[1-1/2,lb]1/3 c sesame seed [optl],Toasted
In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally. Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook, turning and basting with marinade halfway through, for 16-20 minutes or until fish flakes easily when tested with fork.

Barbeque-Spiced Grilled Tenderloin Steaks

Yield: 1 Servings
1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin -steaks
Combine first 6 ingredients in small bowl. (Can be prepared 1 week
ahead. Store in airtight container.) Prepare barbeque (high heat). Rub
spice mixture generously into both sides of steaks. Grill steaks to
desired doneness, about 3 minutes per side for medium-rare. Serve
hot.

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Cinco De Mayo Recipes

Hilary — Sat, 04 May 2019 22:45:19 +0000

Cinco De Mayo

Enjoy Cinco De Mayo With Our Tasty Recipes

By HILARY JOHNSON

Ready for a little south of the border recipes to celebrate Cinco de Mayo day? Below you will find some mouth watering recipes from our eBook. Want to try a few more recipes? Simply download our eBook at the bottom of the page.

Chimichangas De Papas

1 lb potatoes, mashed — coarsely (4 large)
5 oz queso fresco2/3 cup sour cream
5 green onions — sliced
1 or 2 jalapeno peppers, roasted — peel, seed & chop
salt and pepper to taste
flour tortillas
oil to fry
sour cream, green onions, black olives, and salsa to garnish
Mix coarsely mashed potatoes, cheese, sour cream, green onions, jalapenos to taste, and salt and pepper to taste.
Fill tortillas fold into a package. Fry in hot oil (one inch in a skillet.) Drain, garnish and serve hot. This can be a main course, or made small and served as an appetizer or a side dish. This dish can also be made with corn tortillas, and baked in an enchilda sauce inside of frying.

El Charro Chile Con Carne (Red Chile and Beef Stew)

3 pounds beef roast (eye of round or brisket)
1 cup flour
1 tablespoon salt — or to taste
1 teaspoon pepper
1/2 cup oil
3 cups Salsa De Chile Colorado
1 tablespoon garlic puree — *
1 teaspoon oregano
Garlic Puree – peel 8 whole heads of garlic by smashing the cloves
with the side of a wide knife; the peel will slip off easily then. Put
the peeled garlic in a blender with about 2 cups of water, and puree.
Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. This is the basic meat preparation that we serve in bowls along with
tortillas, on combination plates or as filling for Burros, Chimis,
Chalupas, Enchiladas and Tamales. Cut meat into 1-inch pieces and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef. In a large skillet, heat oil. Add beef, a batch at a time so that the skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado, garlic and oregano. Cook over low heat 1 hour or longer, until meat is tender, stirring frequently to prevent scorching. Add a little hot water if necessary.

CHEESY ROLL UPS

1 cup (8 oz.) sour cream
8 ounces Pkg. cream cheese — softened
1/2 cup Finely shredded cheddar — cheese
3/4 cup Sliced green onions
1 tablespoon Lime juice
1 tablespoon Minced seeded jalapeno — pepper
10 ounces Pkg. flour tortillas (6″ – size)
“These roll-ups are very fast to fix and you can make them ahead and keep them wrapped in the refrigerator until you’re ready to serve.

Picante sauce
Combine the first six ingredients in a bowl; mix well.
Spread on one side of tortillas and roll up tightly.
Wrap and refrigerate for at least 1 hour. Slice into 1″ pieces. Serve with picante sauce. Yields: About 5 dozen

CHICKEN ALMENDRADO

1/2 cup Onion; Chopped — 1 Medium
2 tablespoons Margarine Or Butter
1 tablespoon Vegetable Oil
1 cup Chicken Broth
1/4 cup Almonds — Slivered
1 tablespoon Red Chiles — Ground
1 teaspoon Vinegar
1/2 teaspoon Sugar
1/2 teaspoon Cinnamon Ground
4 each Chicken Breast Halves — *
Almonds Slivered
Chicken Breasts Halves should be boneless. Cook and stir onion in
margarine and oil in a 10-inch skillet, until tender. Stir in broth,
1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.
Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
Spoon mixture into a blender container, cover and blend on low speed
until smooth, about 1 minute. Return sauce to skillet. Dip chicken
breasts into the sauce to coat both sides. Place skin sides up in a
single layer in the skillet. Heat to boiling and then reduce the heat,
cover and simmer until done, about 45 minutes. Serve sauce over
chicken and sprinkle with the remaining slivered almonds.

CHICKEN BREASTS OLE’

3 Whole chicken breasts — boneless & split
4 ounces Green chilies — diced
3/4 cup Cheddar cheese — shredded
3/4 cup Monterey Jack cheese shredded
3 tablespoons Onion — finely chopped
1/3 cup Butter — melted
1/4 teaspoon Chili powder
1/4 teaspoon Cumin — ground
1 cup Tortilla chips — crushed
Wooden toothpicks
Remove skin from chicken. Between sheets of waxed paper, pound each
until 1/4″ thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls
with butter mixture and roll in chips. Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes.
Serve with sour cream and taco sauce. Goes great with Mexican rice

CHALUPA

1 pound Pinto beans
3 pounds Pork roast
7 cups Water
1/2 cup Onion — chopped
2 Garlic cloves — minced
1 tablespoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers — chopped (one can)
Put all ingredients in a dutch oven, an electric crockery cooker, or a
heavy kettle. Cover and simmer about 5 hours, or until the roast falls
apart and the beans are done. Uncover and cook about 1/2 hour, until
the desired thickness is achieved.

Cheesy Chilanda Casserole

1 pound Ground Beef
1 each Med. Bell Pepper — chopped
1 each Clove Garlic — minced
16 ounces Pinto Beans — drained
15 ounces Tomato Sauce
1 cup Picante Sauce — med. hot
1 teaspoon Ground Cumin
1/2 teaspoon Salt
12 each Corn Tortillas
2 cups Shredded Cheese
Lettuce — shredded
Sour Cream
Fresh Tomato chopped
* Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion
and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13×9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350″ for 20 minutes. Remove foil and top with remaining cheese.
Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce.

The post Cinco De Mayo Recipes appeared first on Your Colorado Springs Realtor.

Cheesecake Recipes

Hilary — Mon, 22 Apr 2019 22:34:52 +0000

Cheesecake Recipes

Anytime Is A Good Time For Cheesecake

By HILARY JOHNSON

Anytime is a good time for Cheesecake! We hope you will enjoy the sample of Cheesecake recipes below and want more mouth watering recipes. Simply click the eBook at the bottom of the page to join our recipe of the month club

Banana Cheesecake

1 10″ pie crust, pre-baked for 10 minutes
12 oz Cream cheese
1 1/2 c Plain yogurt
2 c Pureed bananas (4 medium bananas)
2 Eggs (opt)
1/4 c Honey (opt)
Blend all the ingredients in the blender until smooth and creamy. Pour into the prebaked pie crust and bake for 30 minutes or until set. Allow to cool before serving. You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banana slices). Serve well chilled.

Banana Nut Cheesecake

1 c Chocolate wafer crumbs
1/4 c Margarine, melted
16 oz Cream cheese softened
1/2 c Sugar
1/2 c Mashed ripe bananas
2 lg Eggs
1/4 c Chopped walnuts
1/3 c Milk chocolate chips
1 tb Margarine
2 tb Water
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

The History Behind Cheesecake

Ever since the dawn of time, mankind has striven to create the perfect cheesecake. The earliest history of the art is lost, but we know that cheesecake was already a popular dish in ancient Greece. With the Roman conquest of Greece, the secret fell into Roman hands. The Roman name for this type of cake (derived from the Greek term,) became “placenta.” Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case. They were also called “libum” by the Romans, and were often used as an offering at their temples to their gods.

Amaretto Peach Cheesecake

3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over
cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

The post Cheesecake Recipes appeared first on Your Colorado Springs Realtor.

Italian Recipes

Hilary — Sat, 23 Mar 2019 22:20:43 +0000

Italian Recipes

Enjoy One Of Our Hearty Italian Recipes Tonight

By HILARY JOHNSON

Do you love Italian food? Tired of the same old spaghetti & meat sauce? Then we have just what you need to turn your blah pasta dinners into a traditional Italian feast. Below is just a taste of what you can look forward to in our Italian Recipes eBook. Just scroll to the bottom of the page and click on the eBook. Simple!

Pollo alla Fiorentina (Chicken)

Ingredients: Chicken, butter, vegetables, rice or macaroni,
peppercorns, stock, ham, tomatoes, bay leaves, onions, cloves,Liebig.
Roll up a fowl in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns.
Leave it there for about two hours, then put the fowl and vegetables into two quarts of good stock and let it simmer for one hour; serve on well-boiled rice or macaroni and pour the following
sauce over it. Sauce: Two pounds tomatoes, one big cup of good
stock, a quarter pound of chopped ham, three bay leaves, one onion
stuck with cloves, one teaspoonful of Liebig. Simmer an hour and a half.

Pollo all’Oliva (Chicken)

Ingredients: Chicken, onions, celery, salt, parsley, carrots, butter,
stock, olives, tomatoes.
Cut up half an onion, a stick of celery, a sprig of parsley, a
carrot, and cook them all in a quarter pound of butter. Into this put a chicken cut up and let it act brown all over, turn when necessary and then baste it with boiling stock. Add four Spanish olives cut up and four others pounded in a mortar, eight whole olives and three tablespoonsful of tomato puree reduced, and when the fowl is well cooked pour the sauce over it.

Pollo alla Villereccia (Chicken)

Ingredients: Chicken, butter, flour, stock, bacon, ham, mushrooms,
onions, cloves, eggs, cream, lemons.
Cut up a chicken into quarters and put it into a saucepan with three
ounces of butter and a tablespoonful of flour Put it on the fire,
and when it is well browned add half a pint of stock, bits of bacon
and ham, butter, three mushrooms (previously boiled), an onion
stuck with three cloves. When this is cooked skim off the grease,
pass the sauce through a sieve, and add the yolks of two eggs mixed
with two tablespoonsful of cream. Lastly, add a squeeze of lemon
juice to the sauce and pour it over the chicken.

Amaretti leggieri (Almond Cakes)

Ingredients: Almonds (sweet and bitter), eggs, castor sugar.
Blanch equal quantities of sweet and bitter almonds, and dry them a little in the oven, then pound them in a mortar, and add nearly
double their quantity of castor sugar. Mix with the white of an
egg well beaten up into a snow, and shape into little balls about
the size of a pigeon’s egg. Put them on a piece of stout white
paper, and bake them in a very slow oven. They should be very
light and delicate in flavour.

Insalata di patate (Potato salad)

Ingredients: New potatoes, oil, white vinegar, onions, parsley,
tarragon, chervil, celery, cream, salt, pepper, tarragon vinegar,
watercress, cucumber, truffles.
Steam as many new potatoes as you require until they are well
cooked, let them get cold, cut them into slices and pour three
teaspoonsful of salad oil and one of white vinegar over them. Then
rub a salad bowl with onion, put in a layer of the potato slices,
and sprinkle with chopped parsley, tarragon, chervil, and celery,
then another layer of potatoes until you have used all the
potatoes; cover them with whipped cream seasoned with salt, pepper,
and a little tarragon vinegar, and garnish the top with watercress,
a few thin slices of truffle cooked in white wine, and some slices
of cooked cucumber.

Insalata alla Navarino (Salad)

Ingredients: Peas, bean onions, potatoes, tarragon, chives,
parsley, tomatoes, anchovies, oil, vinegar, ham.
Mix a tablespoonful of chopped parsley, a teaspoonful of chopped
onion, a teaspoonful of tarragon and chopped chives with half a
gill of oil and half a gill of vinegar. Put this into a salad bowl
with all sorts of cooked vegetables: peas, haricot beans, small
onions, and potatoes cut up, and mix them well but gently, so as
not to break the vegetables. Then add two or three anchovies in
oil, and on the top place three or four ripe tomatoes cut in
slices. A little cooked smoked ham cut in dice added to this
salad is a great improvement.

Battuffoli

Ingredients: Polenta, onion, butter, salt, stock, Parmesan.
Make a somewhat firm polenta with half a pound of ground
maize and a pint and a half of salted water, add a small onion cut
up and fried in butter, and stir the polenta until it is
sufficiently cooked. Then take it off the fire and arrange it by
spoonful in a large fireproof dish, and give each spoonful the
shape and size of an egg. Place them one against the other, and
when the first layer is done, pour over it some very good gravy or
stock, and plenty of grated Parmesan. Arrange it thus layer by
layer. Put it into the oven for twenty minutes, and serve very
hot.

Risotto all’Italiana

Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.
Fry a small onion slightly in butter, then add half a pint of very
good stock. Boil four ounces of rice, but do not let it get pulpy,
add it to the above with three medium-sized tomatoes in a puree.
Mix it all up well, add more stock, and two tablespoonsful of
grated Parmesan and Cheddar mixed, and serve hot.

The post Italian Recipes appeared first on Your Colorado Springs Realtor.

Quick & Easy Recipes

Hilary — Mon, 11 Mar 2019 22:08:00 +0000

Quick & Easy Recipes

Have Dinner On The Table In Minutes..With Our Quick & Easy Meals

By HILARY JOHNSON

Sometimes you just want to prepare a quick and easy meal after a long day at work! We hope you enjoy our selection of quick and easy recipes below. To get more quick and easy recipes just click the eBook at the bottom of the page. Enjoy

Easy Barbecued Chicken Casserole

1 can Pork and beans (16oz)
4 Chicken pieces
1/4 c Catsup
2 tbl sp Peach preserves
2 tsp Onion,instant minced
1/4 tsp Soy sauce
1/4 cup Brown sugar
Place beans in a 2-quart casserole; top with casserole. Mix together remaining ingredients; pour over chicken and beans.
Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.

Easy Cheesy Lemon Bars

1 pk Lemon cake mix
1 Stick of butter, melted
Egg
I container lemon frosting
8 oz Cream cheese, softened
Mix all ingredients for the cake together; do NOT add any ingredients to the cake mix as per the box instructions. Pat into the bottom of a 13 x 9 pan. Mix together the frosting mix, eggs, and cream cheese. Pour evenly over cake batter and bake at 350F for 40 minutes.

Easy Banana S’mores For Kids

2 Bananas; sliced
2 Flat chocolate bars
2 Small jars marshmallow fluff
Nabisco Honey Maid Grahams
Put 2 bananas slices on a graham cracker, add a square of chocolate and a large spoonful of marshmallow fluff. Put another graham cracker on top and squish together.

Easy Chicken Pastry Bites

1 can Crescent Rolls (8 rolls)
1/2 pk Perdue Italian Style Short-Cuts
1 tbl sp Pizza Quick Sauce
Separate the 8 crescent roll triangles. Mix the sauce and the chicken, and divide the mixture equally among the triangles. Pinch closed the triangles so that chicken is completely surrounded. Bake for 20 minutes at 375.

Easy Chili

1 can Kidney beans
1/2 lb Hamburger
1 can Tomato soup
1 tbl sp Chili powder
1 sm Onion, chopped
Place all the ingredients into a pot. Bring to a boil. Turn down and simmer about 30 minutes.

Easy Crockpot Barbecue

3 lb Pork roast; (up to 4)
1 lg Onion
8 Whole cloves; sliced, (up to 10)
Your favorite barbecue sauce
Before you go to bed, brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place 1/2 onion in bottom of crockpot. Put roast in crockpot and add 1/2 to 3/4 cup water. Add rest of onion and cloves. Set on low. In morning, turn off crockpot, remove meat, and let cool. Discard onion and juices in crockpot. Tear roast into small pieces. Put back in crockpot and add barbecue sauce (enough until juicy).
Cook on low 2 to 3 hours or until flavors are blended. Serve on buns.

Easy Donuts

1 1/2 cups Flour
1/4 tsp Salt
2 tsp Baking powder
2/3 -1 Cup Milk
2 tbl sp Powdered sugar
Sift dry ingredients together and add egg and milk, batter will be thick. If too thin add a little more flour. Drop by spoonfuls into deep fat and cook till browned. The powdered sugar is sprinkled on the donuts after they are cooked. Easy

Easy Banana Nut Bread

1/2 c Butter
1 c Sugar 2 Eggs
4 sm Bananas, mashed
3/4 tsp Baking soda
1/2 ts Salt
1 1/2 cup Flour
3/4 cup Chopped walnuts
Cream butter and sugar until fluffy; add eggs one at a time beating well after each addition. Stir in bananas. Add dry ingredients and mix well. Pour into bread pan, bake at 350F for 30-35 minutes.

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