1 tablespoon butter
3 cups apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 egg roll wrappers
vegetable oil for frying
for garnish:
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Pour into a bowl and place in the refrigerator to cool, about 3o minutes.
Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Repeat with remaining ingredients.
Heat oil to about 350 degrees, add egg rolls two at a time, turning to cook all sides, remove to paper lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls.
Serve with vanilla ice cream and caramel sauce, it’s good!
Wednesday, July 13, 2011
Sunday, July 10, 2011
Garlic Aioli
3 garlic cloves, chopped
1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil
Directions
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion
1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil
Directions
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion
Monday, June 20, 2011
Creamy Bacon and Potatoe Salad
4 pounds small red potatoes, sliced
1/2 pound bacon
6 hard boiled eggs, chopped
1 small red onion, minced
1 1/4 cups mayonnaise
2 tablespoons spicy mustard
1-2 teaspoons vinegar
Salt and pepper
1 tablespoon chopped tarragon (optional)
Instructions
1.Boil potatoes, drain, and chill.
2.Meanwhile cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3.Combine potatoes with bacon, eggs, and onion.
4.Add mayonnaise, mustard, and vinegar. Mash together if desired.
5.Season with salt and pepper.
6.Garnish with tarragon.
1/2 pound bacon
6 hard boiled eggs, chopped
1 small red onion, minced
1 1/4 cups mayonnaise
2 tablespoons spicy mustard
1-2 teaspoons vinegar
Salt and pepper
1 tablespoon chopped tarragon (optional)
Instructions
1.Boil potatoes, drain, and chill.
2.Meanwhile cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3.Combine potatoes with bacon, eggs, and onion.
4.Add mayonnaise, mustard, and vinegar. Mash together if desired.
5.Season with salt and pepper.
6.Garnish with tarragon.
Sunday, April 17, 2011
Nikki's Veggie Pasta Sauce
1 jar marinara sauce
2 med zucchini, peeled (chopped or shredded)
1 small onion (finely chopped)
1 med carrot (chopped or shredded)
1 can chopped tomatoes
1 shake of red pepper flakes (may want to add after Aidans is served, but one shake is not to spicy)
1 tsp Italian seasoning
In a skillet pour tomatoes and carrots, cook for a bit until carrots start to get tender. Add onion. Cook until onions are cooked and transparent. Drop in zucchini and add marinara sauce and cook until zucchini is tender. Add pepper flakes and Italian seasoning. Cook an additional 5 minutes.
Cool. Then puree in a blender. Freezes quite nicely.
2 med zucchini, peeled (chopped or shredded)
1 small onion (finely chopped)
1 med carrot (chopped or shredded)
1 can chopped tomatoes
1 shake of red pepper flakes (may want to add after Aidans is served, but one shake is not to spicy)
1 tsp Italian seasoning
In a skillet pour tomatoes and carrots, cook for a bit until carrots start to get tender. Add onion. Cook until onions are cooked and transparent. Drop in zucchini and add marinara sauce and cook until zucchini is tender. Add pepper flakes and Italian seasoning. Cook an additional 5 minutes.
Cool. Then puree in a blender. Freezes quite nicely.
Sausage Cornbread Muffins
1 pkg. Pork Sausage Roll
2 eggs
2/3 cup milk
2 pkgs. (8.5 ounces each) corn muffin mix
1 can (15.25 ounces) whole kernel corn, drained
1 cup (4 ounces) shredded sharp cheddar cheese
¾ cup chopped onion
1. Preheat oven to 400ºF. Lightly grease 24 muffin cups or use foil liners.
2. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
3. Beat eggs and milk in large bowl with whisk until well blended. Add muffin mixes; stir just until moistened. Stir in sausage and remaining ingredients.
4. Spoon into prepared muffin cups, flling each cup 3/4 full.
5. Bake 15 minutes or until light golden brown.
2 eggs
2/3 cup milk
2 pkgs. (8.5 ounces each) corn muffin mix
1 can (15.25 ounces) whole kernel corn, drained
1 cup (4 ounces) shredded sharp cheddar cheese
¾ cup chopped onion
1. Preheat oven to 400ºF. Lightly grease 24 muffin cups or use foil liners.
2. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
3. Beat eggs and milk in large bowl with whisk until well blended. Add muffin mixes; stir just until moistened. Stir in sausage and remaining ingredients.
4. Spoon into prepared muffin cups, flling each cup 3/4 full.
5. Bake 15 minutes or until light golden brown.
Sausage Egg Rolls
½ pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll (8 ounces)
1 bag (16 oz.) coleslaw blend
1 tablespoon finely
chopped gingerroot
1 tablespoon finely chopped fresh garlic
¼ teaspoon ground black pepper
1 bunch bean thread noodles (prepared to package instructions)
¼ teaspoon salt
1 egg white
¼ teaspoon cornstarch
13 egg roll wrappers
Vegetable oil for frying
Suggested dipping sauces
Spicy mustard
*Sweet-and-sour sauce*
Soy sauce
1. Cook sausage in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add to the coleslaw blend, ginger, garlic, pepper and salt; mix well. Cool slightly.
2. Beat egg white and cornstarch in small bowl with wire whisk until well blended. Spoon 1/4 cup sausage mixture onto center of each egg roll wrapper then add a small amount of your bean thread noodles; brush edges of wrapper lightly with egg wash. Fold in opposite sides of each wrapper, then roll up tightly.
3. Heat 3 inches oil in large deep skillet or deep fryer on medium-high heat to 375°F.
4. Add egg rolls in batches; cook 3-4 minutes or until golden brown. Drain on paper towels. Serve with desired dipping sauce.
1 bag (16 oz.) coleslaw blend
1 tablespoon finely
chopped gingerroot
1 tablespoon finely chopped fresh garlic
¼ teaspoon ground black pepper
1 bunch bean thread noodles (prepared to package instructions)
¼ teaspoon salt
1 egg white
¼ teaspoon cornstarch
13 egg roll wrappers
Vegetable oil for frying
Suggested dipping sauces
Spicy mustard
*Sweet-and-sour sauce*
Soy sauce
1. Cook sausage in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add to the coleslaw blend, ginger, garlic, pepper and salt; mix well. Cool slightly.
2. Beat egg white and cornstarch in small bowl with wire whisk until well blended. Spoon 1/4 cup sausage mixture onto center of each egg roll wrapper then add a small amount of your bean thread noodles; brush edges of wrapper lightly with egg wash. Fold in opposite sides of each wrapper, then roll up tightly.
3. Heat 3 inches oil in large deep skillet or deep fryer on medium-high heat to 375°F.
4. Add egg rolls in batches; cook 3-4 minutes or until golden brown. Drain on paper towels. Serve with desired dipping sauce.
Sausage Jalapeno Poppers
1 pkg. Pork Sausage Roll
1 pkg. (8 ounces) cream cheese, cubed, softened
2 cups (8 ounces) shredded cheddar cheese
32 medium fresh jalapeño peppers
1. Preheat oven to 425°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Place in medium bowl.
2. Add cream cheese and cheddar cheese; mix well.
3. Cut peppers lengthwise in half; discard seeds. Fill each pepper with a generous portion of sausage mixture; press lightly into peppers to secure. (Filling should mound slightly above top edges of peppers.)
4. Place on lightly greased baking sheet or in broiler pan.
5. Bake 10 minutes or until peppers are crisp-tender and filling is lightly browned.
Cook’s Tips: When handling fresh jalapeno peppers, be sure to wear disposable rubber or clear plastic gloves to prevent the oils from the peppers from irritating your skin. Never touch your eyes, nose or mouth when handling hot peppers. Baking the poppers on the indented top of a broiler pan will help to hold the peppers upright and prevent the filling from spilling out.
1 pkg. (8 ounces) cream cheese, cubed, softened
2 cups (8 ounces) shredded cheddar cheese
32 medium fresh jalapeño peppers
1. Preheat oven to 425°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Place in medium bowl.
2. Add cream cheese and cheddar cheese; mix well.
3. Cut peppers lengthwise in half; discard seeds. Fill each pepper with a generous portion of sausage mixture; press lightly into peppers to secure. (Filling should mound slightly above top edges of peppers.)
4. Place on lightly greased baking sheet or in broiler pan.
5. Bake 10 minutes or until peppers are crisp-tender and filling is lightly browned.
Cook’s Tips: When handling fresh jalapeno peppers, be sure to wear disposable rubber or clear plastic gloves to prevent the oils from the peppers from irritating your skin. Never touch your eyes, nose or mouth when handling hot peppers. Baking the poppers on the indented top of a broiler pan will help to hold the peppers upright and prevent the filling from spilling out.
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