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Debbie's Place to Be
Cast all your cares on Him, for He cares for you. - 1 Peter 5:7
Black Forest Trifle
1 box pudding cake mix
1 can cherry pie filling
2 cups whipping cream
1/4 cup brandy
Bake pudding cake as directed on box and let cool completely.
Whip cream with a teaspoon of sugar.
In a large bowl, layer 1/2 cake, brandy, cherries and whipped cream 2x.
Sprinkle with cocoa and refrigerate for minimum 3 hours.
1 can cherry pie filling
2 cups whipping cream
1/4 cup brandy
Bake pudding cake as directed on box and let cool completely.
Whip cream with a teaspoon of sugar.
In a large bowl, layer 1/2 cake, brandy, cherries and whipped cream 2x.
Sprinkle with cocoa and refrigerate for minimum 3 hours.
Lemon Slice
1 can sweetened condensed milk
1/2 cup lemon juice
27 graham wafers
Butter icing
Mix together the condensed milk and the lemon juice. In an 8x8 pan, layer wafers, 1/2 lemon mix, wafers, lemon mix and finish with wafers. Ice with butter icing and let stand 3-4 hours before serving.
1/2 cup lemon juice
27 graham wafers
Butter icing
Mix together the condensed milk and the lemon juice. In an 8x8 pan, layer wafers, 1/2 lemon mix, wafers, lemon mix and finish with wafers. Ice with butter icing and let stand 3-4 hours before serving.
Slow Cooker Lasagna
You'll need:
1 lb lean ground beef
1 675 ml jar of pasta sauce
1 cup water
1-3/4 cups ricotta cheese
1-3/4 cups shredded cheese
1/4 cup Parmesan cheese
1 egg
1 tbsp dried parsley or 2 tbsp chopped fresh
6 lasagna noodles uncooked
Brown meat in large skillet and stir in pasta sauce and water.
Mix ricotta, 1-1/2 cups cheese, 2 tbsp Parmesan , egg and parsley.
Spoon 1 cup of meat sauce into slow cooker, top with layers of 3 noodles (broken to fit), 1/2 cheese mixture, 2 cups meat sauce, 3 noodles, remaining cheese mixture and meat sauce.
Cover and cook on low for 4-6 hours or until liquid is absorbed.
Sprinkle with remaining cheeses and let stand covered 10 minutes until melted.
1 lb lean ground beef
1 675 ml jar of pasta sauce
1 cup water
1-3/4 cups ricotta cheese
1-3/4 cups shredded cheese
1/4 cup Parmesan cheese
1 egg
1 tbsp dried parsley or 2 tbsp chopped fresh
6 lasagna noodles uncooked
Brown meat in large skillet and stir in pasta sauce and water.
Mix ricotta, 1-1/2 cups cheese, 2 tbsp Parmesan , egg and parsley.
Spoon 1 cup of meat sauce into slow cooker, top with layers of 3 noodles (broken to fit), 1/2 cheese mixture, 2 cups meat sauce, 3 noodles, remaining cheese mixture and meat sauce.
Cover and cook on low for 4-6 hours or until liquid is absorbed.
Sprinkle with remaining cheeses and let stand covered 10 minutes until melted.
Lemon Cake
When life hands you a lemon... make lemon cake!
Combine 1/2 cup sugar and the juice of one lemon. Set aside.
Cream 1/2 cup butter with 1 cup of sugar. Then add 2 eggs one at a time and grated rind of one lemon. Then add 1-1/2 cups flour sifted with 1 tsp baking powder alternately with 1/2 cup milk. Pour mixture into a loaf pan and bake for 1 hour at 325. Cool in pan for 15 minutes and then pour lemon and sugar mixture evenly over top of cake. Let stand another 10 minutes before removing cake from pan.
Combine 1/2 cup sugar and the juice of one lemon. Set aside.
Cream 1/2 cup butter with 1 cup of sugar. Then add 2 eggs one at a time and grated rind of one lemon. Then add 1-1/2 cups flour sifted with 1 tsp baking powder alternately with 1/2 cup milk. Pour mixture into a loaf pan and bake for 1 hour at 325. Cool in pan for 15 minutes and then pour lemon and sugar mixture evenly over top of cake. Let stand another 10 minutes before removing cake from pan.
Honey Garlic Chicken
This recipe is good for a sauce to bake chicken in or a marinade for barbecuing.
1/3 cup soy sauce
2 tbsp lemon juice
1/4 cup honey
2 tbsp hot water
1/2 tsp ground ginger
2-3 garlic cloves minced
Bake at 350 for 40 minutes
1/3 cup soy sauce
2 tbsp lemon juice
1/4 cup honey
2 tbsp hot water
1/2 tsp ground ginger
2-3 garlic cloves minced
Bake at 350 for 40 minutes
Breton Brittle
1 box of Breton original crackers
1 cup of butter
1 cup of brown sugar (packed)
1 2/3 cups of semi-sweet chocolate chips
1/3 cup chopped walnuts or pecans (optional)
Foil lined 9x13 inch pan
Arrange 28 crackers (4 x 7 across) overlapping in a 9x13 pan. Set oven to 400. Stir the butter and sugar in a saucepan over medium heat until it comes to a boil. Pour the mixture evenly over the crackers and bake for 5 minutes in a 400 degree oven. Remove and sprinkle the chocolate chips over the top. Let stand until soft and then spread to cover. Let cool and store in the fridge. Break or cut into pieces to serve. Makes 8 cups of brittle.
1 cup of butter
1 cup of brown sugar (packed)
1 2/3 cups of semi-sweet chocolate chips
1/3 cup chopped walnuts or pecans (optional)
Foil lined 9x13 inch pan
Arrange 28 crackers (4 x 7 across) overlapping in a 9x13 pan. Set oven to 400. Stir the butter and sugar in a saucepan over medium heat until it comes to a boil. Pour the mixture evenly over the crackers and bake for 5 minutes in a 400 degree oven. Remove and sprinkle the chocolate chips over the top. Let stand until soft and then spread to cover. Let cool and store in the fridge. Break or cut into pieces to serve. Makes 8 cups of brittle.
Chicken Curry
In a large pot (dutch oven) fry a chopped onion in 3 tbsp of olive oil. Add the spices listed as follows... 2 tsp garlic powder (or 3 crushed cloves), 2 tsp garam masala, 1 tsp each of ground ginger, cumin, coriander, tumeric and cinnamon. Mix with onion and then add 8 pieces or so of chicken. (I use skinless) Fry 3-5 minutes per side until browned. Then add one can of diced tomatoes and 2 cups of chicken broth (combine some of the broth and 1/4 cup of flour for thickening) Add hot sauce and/or salt to taste. (both are optional) Bring to a boil and turn down to simmer for 40 minutes. I cook up a big pot of basmati rice to serve with this. It's great! Garam masala can be found in the spice section of most stores.
Creamy Shrimp and Broccoli Bake
In a large saucepan, melt 2 tbsp of butter and whisk in 1/4 cup of flour and 1 tsp of dried tarragon. Gradually whisk in 1/2 cup of white wine or chicken stock until smooth. Whisk in 3 cups of milk and bring to a boil. Reduce heat and cook for 10 minutes or until smooth and thickened. Remove from heat and whisk in 125 grams/4oz of cream cheese (I used cheddar), 1 tsp salt and 1/2 tsp pepper until melted. Add 8 oz/250grams cooked peeled shrimp. Meanwhile, in a large pot, cook 5 cups of pasta shells ( I used rotini) in salted water. Cook the pasta for 6 minutes and then add 2 cups of broccoli florets. Cook for another 2 minutes or until pasta is tender but firm. Drain and return to pot. Combine with sauce and pour into a large baking dish. Top with cheese or a cheese, breadcrumb mixture and bake covered for 30 minutes at 400. Remove, uncover and bake another 15 minutes at 425.
Apple Crisp
4 cups of sliced tart apples (about 4 medium)
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter (softened) or margarine
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
Heat oven to 375. Arrange apples in greased square pan. 8x8x2. Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and if desired, with cream or ice cream.
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter (softened) or margarine
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
Heat oven to 375. Arrange apples in greased square pan. 8x8x2. Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and if desired, with cream or ice cream.
Applesauce
4 medium cooking apples, each cut into fourths.
1/2 cup water
1/2 cup brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Heat apples and water to boiling over medium heat; reduce heat. Simmer uncovered, stirring occasionally to break up apples, until tender. 5-10 minutes. Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute.
1/2 cup water
1/2 cup brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Heat apples and water to boiling over medium heat; reduce heat. Simmer uncovered, stirring occasionally to break up apples, until tender. 5-10 minutes. Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute.
Mango Dessert
Mix sour cream and brown suger to taste and serve on a mango half.
Hot Mexican Salsa
16oz canned tomatoes drained, 1/2 of a small onion, 1/4 cup cilantro, 1/4 cup of green chili peppers, 1/2 tbsp vinegar, 1 garlic clove, 1/2 tsp tobasco sauce, 1/8 tsp Cayanne pepper. Place all ingredients in a blender or food processor until it lookes like salsa. Cover and refrigerate.
Easy Greek Salad
Mix 1/2 cup olive oil, 1 tsp garlic powder, 1 tbsp dried basil, 1 tbsp dried oregano, 1 tsp onion powder and 1 tbsp lemon juice. Let sit for at least 2 hours at room temperature. Chop up a cucumber, 2-3 tomatoes, a green pepper and a red onion. Mix in the dressing and serve with crumbled feta and calamata olives.
Mojito
Put 5-6 Mint Leaves in a large glass and add 2 oz of Lime Cordial or 1 oz of Lime Juice and 4 tsp of Sugar. Take a spoon and crush the leaves. Add 2 oz of Rum and fill the glass with water or Club Soda.