Sunday, December 27, 2009

Snow Flakes

1 cup butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 cup white sugar
1 egg yolk
1 tsp. vanilla extract
1 1/2 tsp. orange zest
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. ground cinnamon

1. Preheat the oven to 350.
2. In a medium bowl cream together butter, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press and form cookies on ungreased cookie sheet.
3. Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheet and cool on wire racks.

Can split dough and add food coloring to make different colors or add different colored sprinkles prior to baking.

Saturday, December 5, 2009

Orange Julius

6 oz frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla
12 ice cubes

1. Combine ingredients, except cubes in blender.
2. Blend 1-2 minutes, adding ice cubes one at a time until smooth.

Speedy Pork Fried Rice

1 1/2 lbs pork tenderloin
2 TBSP Asian Seasoning Mix
1/2 tsp salt
1 can (14.5 oz) chicken broth
2 TBSP vegetable oil
3 medium carrots peeled and diced
1/2 medium red bell pepper, diced
3 garlic cloves, pressed
2 cups uncooked instant white rice
1 cup frozen peas, thawed
2 TBSP soy sauce *we didn't use this much because it had to much soy sauce taste*
2 green onions, thinly sliced, divided

1. Trim fat and silver skin from pork.  Slice pork lengthwise into four strips; thinly slice strips crosswise.  Combine pork, seasonings mix and salt into bowl; mix well.  Poor broth into (2-cup) Easy Read Measuring cup; add enough water to measure 2 cups.  Set aside.

2. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering.  Add half of the pork to skillet.  cook undisturbed 3-4 minutes or until browned.  Cook and stir an additional 2-3 minutes or until browned on both sides.  Remove pork from skillet; keep warm.  Repeat with remaining pork.

3. Add carrots and bell pepper to skillet.  Cook 3-4 minutes or until crisp tender.  Add pressed garlic; cook 10-20 seconds or until fragrant.  Add broth mixture; bring to a boil.  Stir in rice; remove skillet from heat.  Cover and let stand 5 minutes.  Uncover; cook rice mixture over medium-high heat 5-7 minutes, stirring occasionally, until liquid is absorbed and grains can be separated easily.  Remove skillet from heat.  Stir in pork, peas, soy sauce and white parts of onions.  Garnish with onion tops.

Pronto Pasta & Sausage Skillet

1 medium onion
1 medium green bell pepper
3 links italian sausage (12 oz) *we used the cheese filled kind*
2 garlic cloves, pressed
1/4 tsp crushed red pepper flakes *if your a wimp like me and don't like it to hot I just used a dash of it*
3 1/2 cups uncooked penne pasta
3 1/2 cubs water
1 jar (26 oz) spaghetti or marinara sauce
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 oz cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 oz parmesan cheese, grated (1/4 cup) divided
1 Tbsp chopped fresh parsley


1. Dice onion and bell pepper.  Remove casings from sausage.  Cut in half lengthwise, then cut crosswise into 1/2 in nuggets.  Place sausage into skillet.  Cook over medium heat 6-8 mins or until golden grown.

2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until vegetables are tender.  Add pressed garlic and pepper flakes; cook 10-20 seconds or until fragrant.  Stir in pasta, water, sauce, salt and black pepper.  Bring to a simmer; cover and cook 14-16 mins or until pasta is tender, stirring occasionally.

3. Remove skilled from heat.  Stir in cream cheese until incorporated.  Top with mozzarella and parmesan cheese.  Cover and let stand 2-3 minutes or until cheeses are melted.  Garnish with chopped parsley.

If desired, 12 oz 90% lean grown beef can be substituted for the sausage