Deb Mac Ministries

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The Recipe Box

Posted by debmacministries on January 16, 2009 at 9:44 PM

Join in on the fun.   Let's share our favorite recipes with each other.  To view and/or post a recipe, click "comments". 

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15 Comments

Reply Elaine
7:04 PM on December 29, 2010 
Elaine's Meatballs
Reply deb
9:51 AM on December 17, 2010 
Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned rolled oats
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 6 oz. package Craisins
2/3 cup white chocolate chunks or chips

Preheat oven to 375. Using an electric mixer, beat butter and sugar together
until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking
soda, and salt in separate bowl, and add to butter mixture in several
additions, mixing well after each addition. Stir in cranberries and
chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12
minutes or until golden brown.

Makes approx. 2 1/2 dozen cookies.


Cheese-filled Shortbread Tartlets

1 package cream cheese, softened
1 cup sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 cup butter, softened
1 1/2 cups flour
1/2 cup icing sugar
1 tablespoon cornstarch
Fresh raspberries, kiwi, and mint sprigs (optional)

1. In a small bowl, beat cream cheese until smooth. Gradually beat in the
milk, lemon juice, and vanilla. Cover and refrigerate.

2. In another bowl, beat butter, flour, icing sugar, and cornstarch until
smooth. Roll into 1-inch balls. Place in greased miniature muffin cups, and
press onto the bottom and up the sides. Prick with a fork.

3. Bake at 325 for 20-25 minutes or until golden brown. Immediately run a
knife around each tart to loosen completely. Cool.

4. Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and
refrigerate until set. Just before serving, garnish with raspberries, kiwi,
and/or mint if desired (I used cherries).
Reply Angie Murphy
9:07 AM on February 12, 2010 
Chicken Cacciatore

2 tablespoons cornstarch
1/4 cup water
2 pounds chicken parts, skin removed or boneless breasts or thighs
1/2 teaspoon minced garlic
1 3/4 cups chicken broth
1 can (about 14 1/2 ounces) whole peeled tomatoes, cut up
1/2 teaspoon Italian seasoning, crushed
1 small green pepper, cut into 2-inch-long strips (about 1 cup)
1 cups mushrooms cut in half
4 cups hot cooked spaghetti

1.Stir the cornstarch and water in a small bowl until the mixture is smooth.
2.Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until it's well browned on all sides. Remove the chicken from the skillet.
3.Stir the stock, tomatoes, Italian seasoning, pepper and mushrooms in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.
4.Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken and sauce over noodles.
Reply Angie Murphy
9:03 AM on February 12, 2010 
Bourbon Chicken

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1 tablespoon cornstarch
1/3 cup soy sauce

Directions
1Heat oil in a large skillet.
2Add chicken pieces and cook until lightly browned.
3Remove chicken.
4Add remaining ingredients, heating over medium heat until well mixed and dissolved.
5Add chicken and bring to a hard boil.
6Reduce heat and simmer for 20 minutes.
7Serve over hot rice and ENJOY.
8Optionally, if you don't like it hot, eliminate the red pepper flakes and increase the ginger to 1/2 tsp or so.
Reply DEB
6:52 PM on January 29, 2010 
BROCCOLI SAUCE

1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp paprika
1 tsp sugar
1/2 tsp salt
1 clove garlic
1 T onion
Pour over cooked broccoli
Reply deb
6:51 PM on January 29, 2010 
BROCCOLI SAUCE
Reply deb
6:50 PM on January 29, 2010 
ROASTED ROSEMARY GARLIC POTATOES

8 large red potatoes (or Yukon Gold)
3 T minced fresh Italian parsley (or 1 T dried)
3 T olive oil
2 T minced fresh rosemary (or 1 T dried)
1 tsp minced fresh thyme
1 tsp salt
1/4 tsp pepper
4 cloves garlic, minced

Cut potatoes into wedges. Toss everything in large bowl. Spread on large parchment paper-lined rimmed baking sheet. Roast @ 400 degrees, turn occasionally until golden, about 1 hour.
Reply Deb
6:14 PM on January 29, 2010 
SWEET POTATO FRY DIP

1/3 cup mayonnaise
1 tsp curry paste
1 tsp lime squeezed lime juice

Dip baked sweet potato fries in this concoction!
Reply deb
6:12 PM on January 29, 2010 
SPINACH SALAD

1/8 - 1/4 CUP OLIVE OIL
2 TBSP red wine vinegar
1 tsp dijon mustard
1 clove garlic
pepper

10 cups baby spinach
1/2 cup red pepper
4 radish, sliced
1 cup mushrooms, sliced

Pat goat cheese in patties, dip in beaten eggs, then bread crumbs. Pan fry in olive oil (outside grilled; inside gooey).
Spread salad on bowl or plate (with dressing) then place goat cheese pattie on top.
Reply Cheryl Pazia
7:42 PM on January 17, 2010 
Greek Salsa

2-3 lg. tomatoes, chopped
2 avacados, chopped , add to mixture last
1 red onion, chopped
1 brick feta, chunked
1/2c. olive oil, decrease to 1/3 if desired
3Tbsp. parsley (dried)
1Tbsp. oregano
1Tbsp. basil
1Tsp red wine vinegar
2 Tbsp lemon juice
pepper
black olives, optional

Mix together, serve with Tostito chips. Another suggestion is to put this topping on flat bread for a Greek pizza.
Reply DEB
8:06 AM on November 13, 2009 
DEB'S TAMARI FISH

Olive oil in saute pan
Saute one clove garlic, minced
1 Tbsp fresh grated ginger
Minced red pepper
Minced green onion
1-2 Tbsp tamari

Add white fish of your choice, cover, and steam in juices.

DELICIOUS!
Reply Anne Maxon
8:53 AM on April 4, 2009 
MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour (any kind of flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (micro Safe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(suggest: 2 ˝ minutes at 1100 watts)
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Then EAT!
(This can serve 2 if feel like sharing).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night.
Reply debmacministries
10:36 AM on January 27, 2009 
THE ULTIMATE RICE PUDDING RECIPE

This recipe is my favorite rice pudding recipe, thanks to K. Mason.

1/2 cup short grain rice

4 cups milk

1/3 cup sugar

1/4 tsp salt

1/3 cup sultana raisins

1 tsp vanilla

cinnamon

In large saucepan, combine rice, milk, sugar & salt. Bring just to boil, stirring often. Reduce heat to very low, add raisins, cover and simmer about 50 minutes until pudding is thickened and creamy. Remove from heat and let stand, uncovered, until just warm, stirring occasionally. Sprinkle with cinnamon & serve.
Reply Ann Parent
3:23 PM on January 18, 2009 
PISTACHIO DESSERT

1 1/2 cups flour
3/4 cup margerine
3/4 cup walnuts

Bake the above ingredients in a 9x13" pan at 350 for 20 min. When cool spread over top mixture 1 large pkg. cream cheese beaten with 1 cup icing sugar and 1 cup cool whip.
Beat with mixer 3 cups cold milk and 2 pkg. pistachio pudding powder. When set spread over top mixture.
Beat up rest of cool whip and spread over the top of pudding. Sprinkle with nuts.
Keep in fridge before serving......Enjoy
Reply Carolyn
9:50 PM on January 16, 2009 
ALMOND CHOCOLATE FLOURLESS CAKE

3 tablespoons unsweetened cocoa powder
1/2 cup blanched almonds
2 tablespoons sugar
3/4 cup sugar
3 ounces bittersweet chocolate, chopped
1/2 cup reduced-fat sour cream
2 large egg yolks, at room temperature
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
5 large egg whites, at room temperature
1/4 teaspoon salt
1 tablespoon toasted slivered almonds (optional)

Directions
Preheat the oven to 350°F. Coat a 9" springform pan with cooking spray. Dust with 1 tablespoon of the cocoa.

In a food processor, combine the blanched almonds and 2 tablespoons of the sugar. Pulse until finely ground.

Place the chocolate in a large microwaveable bowl. Microwave on high power for 1 minute. Stir until smooth; if necessary, microwave for a few more seconds to melt completely. Stir in the ground almonds, sour cream, egg yolks, butter, vanilla, almond extract (if using), 1/2 cup of the remaining sugar, and the remaining 2 tablespoons cocoa.

Place the egg whites and salt in a large bowl. Using an electric mixer on high speed, beat until soft peaks form. Gradually beat in the remaining 1/4 cup sugar until stiff, glossy peaks form.

Gently stir one-quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining whites until no white streaks remain. Pour into the prepared pan and smooth the top.

Bake for 30 minutes, or until a wooden pick inserted in the center comes out with just a few moist crumbs.

Cool on a rack. The cake will fall as it cools, leaving a raised edge. Gently press down the edge as it cools. Remove the pan sides and place on a serving plate. Sprinkle with the toasted almonds (if using).