7 Layer Salad

7 Layer Salad
(Amanda Tucker)

1 Large Head of Lettuce
1 Can Water chestnuts- drained
1 C Chopped Celery
1/2 C green onions
1 1/2 C Frozen Peas

Layer and top with dressing

Dressing:
2 C Mayo
1/2 C Parmesan Cheese
2 tsp Sugar
2/3 tsp Season Salt

Top with:
Crispy Bacon
Mozzarella Cheese
Tomatoes
Parsley

Cover and Refrigerate

Pumpkin Snickerdoodles

I got this recipe from Pinterest from this blog, but I wanted to re post it here just in case something ever happens to the original blog.  I love these cookies.

• Ingredients
• 
  
• 1/2 cup butter, softened
• 1/2 cup butter-flavored shortening
• 1 cup sugar
• 1/2 cup brown sugar
• 3/4 cup pure pumpkin (not pumpkin pie filling)
• 1 Tbls vanilla
• 2 3/4 cups flour
• 1 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt


Sugar Mixture to Roll In
• 4 Tbls sugar
• 3 tsp cinnamon
• 1 tsp pumpkin pie spice
• 
  

Instructions

1. Cream the butter, shortening and sugar together.
2. Add the pumpkin and vanilla and mix until thoroughly combined.
3. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt.
4. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes.
5. Preheat oven to 375 degrees.
6. Combine sugar, pumpkin pie spice and cinnamon in a small bowl.
7. Remove dough and form into small, 1-inch balls.
8. Roll balls in sugar mixture and place on parchment-lined cookie sheet.
9. Bake for 8 minutes.
10. Remove and let cool on sheet for two minutes before transferring to a cooling rack.

Bombay House Chicken Tikka Masala

Bombay House Chicken Tikka Masala

1 1/2 Lbs chicken breast, chopped into bite size pieces
(Marinade)
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
(sauce)
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream

White Velvet Cake

This cake is really yummy and more dense so it's the perfect cake for stacking wedding/birthday cakes.  It's delicious and easy to make.

1 White Cake Mix (Betty Crocker is usually best)
1 Cup Sugar
1 Cup + 2 Tbsp Cake Flour (If you don't have cake flour, sift all purpose flower 2 times and then measure out the amount.  Works great.)
1/8 tsp Salt
1 1/3 Cups Water
3 Eggs
1/2 Cup melted butter (salted butter)
1 Cup Sour Cream
1 tsp Vanilla

In large bowl mix water, vanilla, eggs, melted butter and sour cream.  Mix well with paddle attachment.

Add cake mix, sugar, cake flour and salt.
Mix on medium speed for 2 minutes.

Pour into greased and floured pan and bake at 325.  Time depends on the size of pans you are using.  This recipe makes enough for 2 8 or 9 inch rounds or a 13x9.  Judge your time off of the cake mix box, but set it a little under.  Watch it.  Once the top is completely done and toothpick comes out clean, take it out.  The key to a good cake is to never over bake it.  Let cake cool for 10 to 20 minutes and then dump out onto cooling rack.

Rhubarb Crisp

Rhubarb Crisp

Filling

2 1/2 - 3 cups raw rhubarb cut up into bite size pieces.  (I also sometimes do 1/2 strawberries 1/2 rhubarb)

2/3 cup sugar

1/2 cup flour

1/4 tsp salt

Mix together and let the sugar/flour mixture dissolve into the fruit until it's a pasty consistency.  (If your rhubarb is too dry and it's not mixing in well, add some strawberries.)

Pour into an 8x8 greased pan.

Sprinkle with 1/2 tsp cinnamon

Topping

1 Cup brown sugar

3/4 Cup flour

1 Cup oatmeal

1/2 tsp salt

3/4 Cup butter

Mix together the sugar, flour oatmeal and salt.  Cut butter into mixture with a pastry cutter.  Sprinkle over the fruit mixture, and add 3 tsp water over the top of the crumble.

Bake at 350 for 40 minutes.

Bombay House Coconut Korma

I have tried to make Indian food 4 other times and it never has worked out!  This finally worked!  It tasted just like it! WOOHOO!!

BOMBAY HOUSE COCONUT KORMA

Ingredients:
{for the marinade}
4 chicken breasts
1 cup plain yoghurt
1/2 tsp salt
1/2 tsp coriander
1/2 tsp ceyenne/red pepper
1/2 tsp tumeric
1 tsp garam masala
1 tsp cumin
{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for medium, no cayenne for mild, 1-2 tsp for hot)
1 tsp garam masala
1 tsp salt
1 tsp ground coriander
1 15oz can chopped tomatoes
1 15oz (regular size) can coconut milk
4 Tbsp heavy whipping cream
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve

Directions:
Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours).
In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center.

Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. (PS you can add the cashews at this point, but they will get soft instead of crunchy). Add the cashews right at the end, taste and season according to taste.

Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.

Cheerio Nuggets

Cheerio Nuggets

1 c. brown sugar
1/2 c. margarine or butter
1/4 c. corn syrup
1/2 t. salt
1/2 t. baking soda
6 cup cheerios or honey nut cheerios
1 c. peanuts
1 c. raisins (optional)

Heat oven to 250. Heat brown sugar, margarine, corn syrup and salt. Heat, stirring constantly, until bubbly around edges. Cook 2 minutes longer. Remove from heat. Stir in baking soda until foamy and light colored. Pour over cereal, nuts, raisins and mix well. Pour into greased cookie sheet. Bake 15 minutes. Let stand until cool, about 10 min. Loosen with spatula and break into pieces.