Monday, June 21, 2010

Russian Creme with fresh fruit

This is a recipe you will crave. This is a recipe from my friend Teresa and I couldn't wait to try it. I love fresh fruit so add to it a little (or a lot) of this creme, and in my books it becomes one of the tastiest desserts!

3 c. heavy whipping cream
1 1/2 c. sugar
1 c. boiling water
1 pkg. Knox Unflavored Gelatin

In a saucepan, heat cream and sugar, stirring until sugar is dissolved and mixture is hot, but not boiling. Remove from heat. Mix the unflavored gelatin in with the boiling water and stir until gelatin dissolves. Pour water mixture into cream mixture and mix well. Stir and cool completely. Pour mixture into glass or clear plastic cups. Cover with plastic wrap to keep film from forming on top. Refrigerate for several hours until firm. Top with fresh fruit just before serving.

Sunday, June 6, 2010

Chicken Enchiladas

My sister acquired this recipe from a roommate at college last year. I've never had diced potatoes in enchiladas before and I think it really adds texture, flavor and filling to the dish. Really yummy! I failed to take a picture when I made the dish last week so I'll have to add it next time.

10 – 12 corn tortillas, torn into pieces
4 chicken breast, boiled with 1 stalk celery & 1 slice onion. Bring to a boil in water just barely covering chicken. Simmer covered for 45 minutes. Shred chicken.
2 11 oz. cans cream of chicken soup
1 pint sour cream
1 4 oz. can diced green chilies
1 14 oz. can diced potatoes
1 28 oz. can Las Palmas green enchilada sauce
2 cups shredded Mexican blend cheese

Combine the soups, sour cream, green chilies, potatoes and enchilada sauce.
Layer in a DEEP 9 x 13 inch baking dish sprayed with cooking spray beginning with 1/4 of the sauce and ending with 1/4 of the sauce topped with 1/3 of the cheese. Bake at 350 degrees for 50 – 60 minutes. Do not let cheese brown on top. Cover lightly with foil last few minutes of cooking if necessary to prevent browning. If you don't have a deep 9x13, place a cookie sheet below your dish to catch anything that might bubble over.

Carrot Cake

My all time favorite dessert is carrot cake and yet I don't think I had ever made one from scratch before. I searched and found a highly rated carrot cake; it did not disappoint! The only change I wish I would've made was to substitute applesauce for the oil, I didn't have any applesauce on hand. Good thing I plan on making this again!

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 oz. cream cheese, softened
4 cups confectioners' sugar
1 tsp. vanilla extract
1 cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Sweet & Sour Meatballs

Another successful recipe from mom! It's so good I could eat it weekly WITH leftovers! By far my new favorite :)

1 cup pineapple juice
3 Tbs. cornstarch
3 Tbs. vinegar
1/2 cup white sugar
1 T. soy sauce
1/3 cup water

Bring the above ingredients to a boil, stirring constantly. Once sauce thickens, add 1 green (or red) bell pepper thinly sliced and 1 large can pineapple tidbits, drained.(You can use this juice as part of your pineapple juice). Pour sauce over meatballs and stir until well combined. At this point, the meatballs & sauce can be transferred into a crock-pot and left on low for 2 - 4 hours. This helps to incorporate the flavors and soften the green pepper. Serve over rice.

*This sauce is enough for 12 meatballs. I usually double the sauce recipe and add 24 meatballs. I don't necessarily increase the amount of pineapple or peppers in it though. One whole large pepper thinly sliced and one large can pineapple tidbits seems to be plenty. I also like to add sliced onion sometimes with the pepper.