tag:blogger.com,1999:blog-25837694898609672402024-03-05T14:09:08.124-08:00The family's favorite recipesAnn Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-2583769489860967240.post-75967565440874884202020-09-13T14:05:00.001-07:002020-09-13T14:05:12.690-07:00Cowboy Candy - aka Candied Jalapenos<p>4 pounds jalapenos (about 80) sliced into rings.</p><p>6 cups of sugar</p><p>2 cups of cider vinegar</p><p>6 Tablespoons of mustard seeds</p><p>3 Tablespoons garlic powder</p><p>3/4 teaspoon turmeric</p><p>3/4 teaspoon celery seed</p><p>3/4 teaspoon cayenne pepper</p><p><br /></p><p>In a large pot add all ingredients <b>EXCEPT</b> jalapenos. Bring the sauce to a boil, then lower the heat and simmer for at least 5 minutes.</p><p>Add the jalapeno rings toss to coat, simmer for at least 5 minutes.</p><p>Scoop the jalapenos into the jars with a slotted spoon. Should fill 6-8 pint jars depending on the size of your jalapenos. Top off with the sauce leaving 1/4 inch headspace, wipe the rim with vinegar, put on the lid and band finger tight.</p><p>Place the jar in the water bath pot, when all the jars are in the pot, cover the jars with at least 2 inches of water.</p><p>Bring water to a boil and boil for 20 minutes for sea level.</p><p><br /></p>Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-35534806446696811662020-03-22T08:34:00.000-07:002020-03-22T08:35:39.673-07:00Sweet PorkIf you have ever eaten at a Costa Vida or a Cafe Rio, you know what sweet pork is.<br />
Stuff it in a Burrito, enchiladas, quesadilla, tacos or make a salad with it. I even eat it as a pulled pork sandwich too on a buttery toasted bun. I make more than a dozen of these a year. I buy the roast when they are half off.<br />
<br />
<br />
MARINADE:<br />
4-6 pound pork shoulder roast<br />
1 cup enchilada sauce (red)<br />
1 can of Dr. Pepper ( don't use that Diet crap either), if you don't have Dr pepper you can use Root beer or Coke, but go buy the Dr. Pepper, it is worth it. Trust me I have used all 3.<br />
1/3 C olive oil<br />
1 tsp chili powder<br />
3-4 cloves minced garlic<br />
1/2 C light brown sugar<br />
<br />
SEASONING SAUCE:<br />
1 can Dr Pepper<br />
1 C enchilada sauce (red)<br />
4 oz can green chilies (chopped)<br />
1 jalapeno (chopped without seeds)<br />
1 C light brown sugar<br />
<br />
INSTRUCTIONS:<br />
1. Combine all MARINADE ingredients to cover pork roast.<br />
2. Marinate overnight if possible.<br />
3. Put in a crockpot or large dutch oven, depending on how you are cooking it.<br />
4. Crockpot cook on high for 4-5 hours or low 8 hours. In the oven at 200 degrees, I cook mine in the oven overnight, 8-12 hours. Cook till roast is fall-apart tender.<br />
5. Removing it from the liquid it just cooked in. Remove fat (and bone) and shred.<br />
6. Mix together SEASONING SAUCE.<br />
7. Put shredded roast and seasoning sauce back into the cleaned out crockpot or dutch oven.<br />
8. Simmer in a crockpot for at least 2 hours, or in a dutch oven back in the oven for at least 2 hours at 200 degrees.<br />
9, Enjoy!<br />
<br />
PS. The sauce you cooked the roast in, you can throw in some chopped chicken breast and cook till tender and serve that over rice as a bonus dish too!Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-79602016431905504352019-11-03T09:29:00.000-08:002019-11-03T09:37:01.719-08:00Sweet N Spicy Wing SauceSweet N Spicy Wing Sauce<br />
<br />
Oh this is sooo good!!! It will be enough for huge flat of wings. I also use this sauce to marinate thin cut chicken strips in and then dehydrate for chicken jerky too.<br />
<br />
2 full sticks of butter<br />
1/2 Cup dark brown sugar<br />
1 8 oz can of tomato sauce<br />
1/2 t garlic powder<br />
1/2 t onion powder<br />
1/2 t chili powder<br />
1/2 t white pepper<br />
1/2 t cayenne pepper<br />
1/2 t salt<br />
2 t oregeno<br />
1/2 cup Franks Red Hot sauce. Use Franks, it does make a difference!<br />
<br />
Put everything in a saucepan and stir till butter is melted and it is boiling. Pour over cooked wings, dip chicken into it, marinate for chicken jerky. The sky is the limit and this stuff is addicting! Enjoy!!<br />
<br />
PS The butter will float to the top when done if not mixed enough, just use a whisk or immersion blender and it will al blend together.<br />
<br />
<br />
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<br />Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-72356729757750502016-06-30T21:55:00.001-07:002016-06-30T21:55:32.920-07:00Apple CrispWhen a group goes camping, and someone comes out with an entire case of apples, and says help yourself, what do you do?? You make a HUGE dutch oven full of apple crisp. It was such a hit, the others in the group restocked some of the supplies and we made another HUGE batch the next day camping, and topped it with vanilla ice cream. Here is that recipe, so all can find it when they are camping with other friends and family.<br />
As written will make a 1 1/2 quart casserole or 8 inch dutch oven. The bigger the dutch oven the more you will need, multiply the recipe as needed.<br />
<br />
<br />
5-6 tart apples, peeled, cored and sliced<br />
2 Tablespoons white sugar<br />
2 Tablespoons lightly packed brown sugar<br />
1.5 teaspoons cinnamon<br />
2 Tablespoons butter, melted<br />
<br />
<span style="letter-spacing: 0px;">Topping</span><br />
<span style="letter-spacing: 0px;">3/4 C rounded flour</span><br />
<span style="letter-spacing: 0px;">1/3 C rounded oatmeal</span><br />
<span style="letter-spacing: 0px;">1/2 C white sugar</span><br />
<span style="letter-spacing: 0px;">1/2 C lightly packed brown sugar</span><br />
<span style="letter-spacing: 0px;">1/4 C butter cut into small pieces</span><br />
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;">Mix apples, both sugars, and cinnamon, ( in the dish you will cook it in 1 1/2 quart casserole or dutch oven) let sit till juices start to flow about 20 minutes.. Pour melted butter over apples. Next mix your dry ingredients for the topping, cut in butter till crumbly, sprinkle over apple mixture.</span><br />
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;">If doing the casserole in the oven bake at 350 for about 30-40 minutes.</span><br />
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;">If doing the dutch oven, if your using the big 12 quart like I did, multiply all the ingredients by about 5 or 6. To bake at 350, you will need 24 briquettes of charcoal, 16 on top and 8 below, go for about an hour or so, till the apples are tender. Enjoy!!!</span><br />
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Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-86792175123245021702014-03-16T09:46:00.001-07:002014-03-16T09:46:39.632-07:00Pasta Fagioli SoupThis is just like the one they serve at Olive Garden.<br />
<br />
1 lb ground beef<br />
1 C diced onions<br />
1 C julienned carrot<br />
1 C chopped celery (about 3 stalks)<br />
2 cloves minced garlic<br />
2 14.5 oz cans diced tomatoes ( I use different flavored ones)<br />
1 15oz can red kidney beans WITH liquid<br />
1 15oz can great northern beans WITH liquid<br />
1 12 oz can V-8 juice or tomato juice ( I use the spicy V-8)<br />
1 15oz can beef broth (when I double batch it, I use one can of tomato puree)<br />
1 T white vinegar<br />
1 1/2 t salt<br />
2 t oregano<br />
2 t basil<br />
1/2 t pepper<br />
1/2 t thyme<br />
1/2 t red pepper flakes (optional)<br />
1/4 lb ditali pasta<br />
<br />
Brown ground beef with onions, carrots, celery, and garlic.<br />
Drain off fat.<br />
Add the rest of the ingredients EXCEPT the pasta.<br />
Simmer for 1 hour. ( I usually cook mine in a slow cooker on low for half the day)<br />
If it is too thick add more beef broth or water. The pasta will soak up a LOT of the liquid.<br />
Before serving cook up the pasta till it is al dente and drain.<br />
You can either mix the pasta with the soup base, or add the noodles to each bowl with the soup base.<br />
I mix all mine and then freeze half of it. Some say don't freeze it with the pasta, I haven't had any issues freezing it with the pasta. Most of the time when I make this I double batch it because it only takes a few extra minutes now, and saves a LOT of time later when I am in the mood for some good soup. ENJOY!!!Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-42612164348594201302014-01-25T08:55:00.002-08:002014-02-20T10:49:22.566-08:00Spicy Chicken Corn Chowder<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: 12.0pt; text-align: center;">
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<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">This recipe serves 4
adults.<o:p></o:p></span></div>
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<b><span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">Shopping
List</span></b><span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">1 pound of boneless,
skinless chicken breasts, uncooked (if you're using frozen, it might need to
cook a little longer)<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">1 (10 oz) can of Rotel
tomatoes, do not drain<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">1 (4 oz) can of chopped
green chiles, do not drain<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">1 (14 oz) can of creamed
corn<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">1 (10 oz) can of cream of
chicken soup<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">1 cup of chicken stock or
water<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">1 tablespoon chili powder<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">2 cups frozen corn
kernels<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">Shredded cheese and/or
chopped green onions to garnish<o:p></o:p></span></div>
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<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">In your slow cooker,
layer the first 7 ingredients.<o:p></o:p></span></div>
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<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">Cover and cook on low 6
to 8 hours or on high 3 to 4 hours. About 30 minutes before you're ready
to eat, remove the lid and shred the chicken up right inside your slow cooker
using two forks. Stir in your frozen corn, return the lid and continue to
cook another 20 or 30 minutes on the low setting.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: white; line-height: 11.95pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<br /></div>
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<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">Ladle your soup into
bowls and garnish with a little cheese and/or green onions. Sour cream or
tortilla chips would be delicious in this soup too!<o:p></o:p></span></div>
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<span style="color: #3a322f; font-family: "Trebuchet MS","sans-serif";">Enjoy your warm and cozy
soup tonight!<span style="font-size: xx-small;"><o:p></o:p></span></span></div>
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Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-7249413416020903632014-01-06T18:28:00.002-08:002014-01-06T18:28:44.970-08:00Apple Dumpling's1 1/2 Cups sugar<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground nutmeg<br />
1/4 C butter<br />
2 1/4 C flour<br />
2 teaspoon baking powder<br />
2/3 C shortening<br />
1/2 C milk<br />
6-8 small granny smith apples peeled and cored<br />
1/3 C sugar<br />
<br />
For the syrup: in a saucepan combine 1 1/2 C sugar, 1/4 t cinnamon and 1/4 t nutmeg and 2 C water. Bring to boiling, reduce heat. Cook 5 minutes. Remove from heat, stir in butter. Set aside.<br />
<br />
Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening till mixture resembles crumbs. Add milk all at once. Stir just till moistened and form dough into ball. On a floured surface roll out dough till about 1/8th inch thin, cut into sections just big enough to wrap around a whole apple. Place half of the apple on the dough, sprinkle generously with a mixture of sugar, cinnamon, and nutmeg, and dot with butter, add other half of apple and cover with dough. Put into a large baking dish. After all the apples are done (6-8 depending on size of apples, and how thick the dough is) Pour syrup over dumplings. Bake at 375F for 45 minutes. Best if syrup is taken from bottom of pan 2 or 3 times during baking and poured over top of dumplings. I love mine warm with cold milk poured over top, dinner or breakfast. Dessert is good too.<br />
<br />
<br />Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-89492735224825640782013-12-19T19:11:00.000-08:002013-12-19T19:11:00.489-08:00Amazing Chocolate Chip Cookies<div style="background: white; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;">- 1 cup
salted butter, softened to room temperature<br />
- 1/2 cup white granulated sugar<br />
- 1/2 cup packed light brown sugar<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0in;">
<span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;"> -1 cup packed dark brown sugar<br />
- 2 eggs<br />
- 2 teaspoons vanilla extract<br />
- 1/2 teaspoon coarse sea salt<span class="apple-converted-space"> </span><br />
- 1 teaspoon baking soda<br />
- 1 1/2 teaspoons baking powder<br />
- 2 3/4 cup all-purpose flour<br />
- 2 1/2 – 3 cups semi-sweet chocolate chips, or chunks, peanut butter, mixture
of whatever is on hand<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 9.35pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 10.3pt;">
<span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;">Preheat oven to 350 degrees.<span class="apple-converted-space"> <o:p></o:p></span></span></div>
<div style="background: white; margin-bottom: 9.35pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 10.3pt;">
<span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;"> Cream butter and both sugars for 2-3 minutes
at medium to medium-high speed, until very light in color. Scrape down the bowl
and add eggs and vanilla. Beat for 2-3 more minutes. Add all dry ingredients
(except chocolate) and mix until just mixed. Pour in chocolate chips and mix
until evenly distributed.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 9.35pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 10.3pt;">
<span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;">Form cookie balls about 2
tablespoons in size (I used my cookie scoop) and place on a cookie sheet lined
with parchment paper or a Silpat. Bake for about 15 minutes, until the edges
are golden brown and tops are starting to brown a bit.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 9.35pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 10.3pt;">
<span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;">Remove from oven.<span class="apple-converted-space"> </span></span><em><b><span style="color: red; font-family: "Arial","sans-serif"; font-size: 16.0pt;">note: when you take the pan out of the oven, drop it straight down,
flat onto the counter to force the cookies to suddenly settle. This makes for
good texture and a handsome-looking cookie</span></b></em><em><span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;">.</span></em><span class="apple-converted-space"><span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;"> </span></span><span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;">Let cool on the cookie sheet for a few
minutes, then slide the parchment paper/Silpat to a non-pourous surface to
complete cooling.<o:p></o:p></span></div>
<br />
<div style="background: white; margin-bottom: 9.35pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-line-height-alt: 10.3pt;">
<span style="color: #4c4c4c; font-family: "Arial","sans-serif"; font-size: 16.0pt;">Recipe makes about 3 dozen
cookies.<o:p></o:p></span></div>
Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-8631924630673992892013-11-24T10:04:00.001-08:002013-11-24T10:04:19.901-08:00Moms German Green BeansMelt some butter in a pan, add some chopped onion and cook till starting to brown, put it some flour till it gets pasty like, then pour in the juice from a can of green beans, stir and mix, then add green beans. Cook till warmed through. Sprinkle with a little dill weed if you wish. You don't want it to thick or too runny.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-82157086247606414782013-11-15T18:20:00.001-08:002013-11-15T18:20:55.280-08:00Tony Roma's Corn Fritter Casserole2 boxes Jiffy corn bread mix<br />
1 15oz can whole corn, drained<br />
2 eggs, beaten<br />
2/3 C milk<br />
1/2 C onions, finely diced<br />
1/2 C green bell pepper, finely diced<br />
2 T butter<br />
3 chicken bouillion cubes<br />
1 1/3 C warm water<br />
3 T melted butter<br />
salt<br />
freshly ground pepper<br />
<br />
<br />
Mix together the jiffy mix, corn, eggs and milk.<br />
Coat bottom of a non stick skillet with vegetable oil.<br />
Heat skillet to med -high heat. <br />
Drop a spoonful of corn fritter mix into skillet.<br />
Cook on each side until lightly golden.<br />
Place on a paper towel to drain.<br />
Add more oil as needed to complete frying all the corn fritters. <br />
Melt 2 T butter in a skillet over med low heat.<br />
Saute onions and bell pepper until onions are transparent. <br />
Remove skillet from heat.<br />
Place chicken bouillon cubes in 1 1/3 C water and dissolve..<br />
Pre heat oven to 350 degrees F.<br />
<br />
Crumble corn fritters into a large bowl.<br />
Add sauteed onions and bell peppers.<br />
Add 3 T melted butter.<br />
Pour dissolved chicken bouillon and water mixture over corn fritters and sauteed veggies and mix well.<br />
Place mixture in well greased 8-inch square baking dish and cover with foil.<br />
Bake for 20-25 minutes.<br />
Remove foil and return to oven for another 10-15 minutes.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-73984492710130489212013-10-21T18:23:00.001-07:002013-10-21T18:23:42.399-07:00Best steak Marinade1/3 C soy sauce<br />
1/2 C olive oil<br />
1/3 C fresh lemon juice<br />
1/4 C worchestershire sauce<br />
1.5 T garlic powder<br />
3 T dried basil<br />
1.5 T dried parsley<br />
1 t white pepper<br />
1/4 t hot pepper sauce<br />
1 t dried minced garlic<br />
<br />
Mix in ziplock bag, add meat and marinade in fridge for up to 8 hours.<br />
<br />Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-68556633608353739392013-10-20T19:50:00.004-07:002015-05-05T18:02:33.185-07:00Black Bean and corn salsaMMMMM this stuff is addicting!!!<br />
<br />
1 can white sweet corn, drained<br />
1 can black beans, rinsed & drained<br />
2 T honey<br />
juice from 2 limes or about 1/4 C<br />
salt & pepper to taste<br />
2 T chipolte in adobo sauce, chopped<br />
1/4 C cilantro, chopped<br />
2-3 green onions chopped<br />
1 T olive oil<br />
<br />
Mix well and enjoy. Eat it alone or Eat it with Tostitos. Put in over a baked sweet potato, Put in over chicken. Make things up. My daughter made this for dinner, and it was all gone before dinner was done, so she made another batch. Yep, that batch was almost gone before bedtime too.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-63106554808013618692013-09-12T19:24:00.001-07:002015-01-31T14:26:45.394-08:00Awesome GuacamoleOk I think I finally perfected this dish.<br />
<br />
3 avocados mashed<br />
1 can Rotel with green chilies, DRAINED<br />
1/2 sweet onion minced<br />
1 T lemon or lime juice<br />
black pepper<br />
1 pouch Concord guacamole seasoning mix<br />
<br />
Mix and enjoy!!!!!<br />
<br />
Oh yeah and when I can find the pouches of Roasted corn at Sams club I add that instead of the Rotel. Maybe next time I find it I will mix both in and see what happens. I hate seasonal food that you fall in love with.<br />
<br />Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-88622265091174057612013-03-05T17:41:00.002-08:002013-03-05T17:41:57.963-08:00Little loaves of Barbecued meatloaf1 C ketchup<br />
2/3 C cider vinegar<br />
6 T brown sugar<br />
2 t beef bouillon granules<br />
<br />
Combine these into a saucepan, cook over medium heat, stirring constantly, until granules dissolve. Set aside.<br />
<br />
1 1/2 lbs lean ground beef<br />
1 C bread crumbs<br />
2 T chopped onion<br />
1/2 t salt<br />
1/4 t pepper<br />
1 C evaporated milk<br />
<br />
Combine these in a bowl, stirring until blended. Shape into little loaves. Put loaves into a casserole dish with tall sides. Spoon sauce over loaves.<br />
<br />
Bake at 350 degrees for 45 minutes.<br />
Serve immediately.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-15015738179442131272013-01-27T14:09:00.000-08:002013-01-27T14:09:05.442-08:00Parmesan-Butternut Squash Gratin<br />
<dl class="ingredient" itemprop="ingredients" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px 10px;">
<dt style="color: #cd6219; float: left; padding: 0px 10px 0px 0px;">1</dt>
<dd style="color: black; padding: 0px 0px 5px;">butternut squash (2 1/2 lb)</dd></dl>
<dl class="ingredient" itemprop="ingredients" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px 10px;">
<dt style="color: #cd6219; float: left; padding: 0px 10px 0px 0px;">1/4</dt>
<dd style="color: black; padding: 0px 0px 5px;">cup butter or margarine</dd></dl>
<dl class="ingredient" itemprop="ingredients" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px 10px;">
<dt style="color: #cd6219; float: left; padding: 0px 10px 0px 0px;">2</dt>
<dd style="color: black; padding: 0px 0px 5px;">large cloves garlic, finely chopped</dd></dl>
<dl class="ingredient" itemprop="ingredients" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px 10px;">
<dt style="color: #cd6219; float: left; padding: 0px 10px 0px 0px;">1/4</dt>
<dd style="color: black; padding: 0px 0px 5px;">cup Progresso® panko bread crumbs</dd></dl>
<dl class="ingredient" itemprop="ingredients" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px 10px;">
<dt style="color: #cd6219; float: left; padding: 0px 10px 0px 0px;">1/3</dt>
<dd style="color: black; padding: 0px 0px 5px;">cup grated Parmesan cheese</dd></dl>
<dl class="ingredient" itemprop="ingredients" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px 10px;">
<dt style="color: #cd6219; float: left; padding: 0px 10px 0px 0px;">1/4</dt>
<dd style="color: black; padding: 0px 0px 5px;">teaspoon salt</dd></dl>
<dl class="ingredient" itemprop="ingredients" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px 10px;">
<dt style="color: #cd6219; float: left; padding: 0px 10px 0px 0px;">1/8</dt>
<dd style="color: black; padding: 0px 0px 5px;">teaspoon pepper</dd></dl>
<dl class="ingredient" itemprop="ingredients" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px 10px;">
<dt style="color: #cd6219; float: left; padding: 0px 10px 0px 0px;">1/4</dt>
<dd style="color: black; padding: 0px 0px 5px;">cup chopped fresh parsley</dd><dd style="color: black; padding: 0px 0px 5px;"><br /></dd><dd style="color: black; padding: 0px 0px 5px;"><ul class="instructions" style="color: #666666; list-style: none; margin: 14px 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="padding-bottom: 15px;"><span class="recipeStepHeading" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.bettycrocker.com/Shared/Images/recipe_images.png); background-position: -160px -120px; background-repeat: no-repeat no-repeat; color: white; display: block; height: 20px; margin: 10px 0px; padding: 4px 0px 0px 67px; width: 16px;">1</span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-bottom: 15px;"><span class="recipeStepHeading" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.bettycrocker.com/Shared/Images/recipe_images.png); background-position: -160px -120px; background-repeat: no-repeat no-repeat; color: white; display: block; height: 20px; margin: 10px 0px; padding: 4px 0px 0px 67px; width: 16px;">2</span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-bottom: 15px;"><span class="recipeStepHeading" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.bettycrocker.com/Shared/Images/recipe_images.png); background-position: -160px -120px; background-repeat: no-repeat no-repeat; color: white; display: block; height: 20px; margin: 10px 0px; padding: 4px 0px 0px 67px; width: 16px;">3</span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-bottom: 15px;"><span class="recipeStepHeading" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.bettycrocker.com/Shared/Images/recipe_images.png); background-position: -160px -120px; background-repeat: no-repeat no-repeat; color: white; display: block; height: 20px; margin: 10px 0px; padding: 4px 0px 0px 67px; width: 16px;">4</span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel">Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="padding-bottom: 15px;"><span class="recipeStepHeading" style="background-attachment: scroll; background-color: transparent; background-image: url(http://www.bettycrocker.com/Shared/Images/recipe_images.png); background-position: -160px -120px; background-repeat: no-repeat no-repeat; color: white; display: block; height: 20px; margin: 10px 0px; padding: 4px 0px 0px 67px; width: 16px;">5</span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl4_StepDescriptionItemLabel">Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.</span></li>
</ul>
</dd></dl>
Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-26358067133758498652013-01-27T14:06:00.000-08:002013-01-27T14:06:12.605-08:00Marinated Grill Flap SteakFlap Steak<br />
<br />
3 T soy sauce<br />
3 T balsamic vinegar<br />
3 T maple syrup<br />
4 cloves of garlic, minced<br />
<br />
Mix marinade and marinade for at least 15 minutes before grilling meat about 6-8 minutes.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-2293224881141004842012-11-22T11:12:00.002-08:002012-11-22T11:12:48.262-08:00Green Bean Tomato Salad16 oz frozen green beans, or 3-4 cups FRESH, steamed<br />
<br />
2 T Olive Oil<br />
1/4 C apple cider vinegar<br />
1/2 t salt<br />
2 t sugar<br />
1/8 t dried basil<br />
1 t Dijon mustard<br />
<br />
3T toasted sliveerd almonds<br />
2 C cherry tomatoes, halved<br />
<br />
Cook green beans.<br />
<br />
In a bowl whisk together olive oil, vinegar, salt, sugar, basil and mustard.<br />
Add green beans, almonds, tomatoes and toss well.<br />
<br />
Serve warm or chilled for 30 minutes.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-31649921376414848742012-08-19T12:04:00.002-07:002014-11-23T15:37:19.040-08:00Grandma's Secret Sweet and Spicy WingsMMMMMMMMM! For an entire flat of wings.<br />
<br />
preheat oven to 450 degrees.<br />
<br />
Cut wings apart, spray cooking racks, place wings on racks on top of cooking sheets with sides.<br />
Bake skin side down for 20 minutes, then flip them over and bake another 30 minutes with skin side up.<br />
While chicken wings are baking make the sauce.<br />
<br />
1 1/2 sticks butter<br />
1/2 C brown sugar<br />
2/3 C tomato sauce<br />
1/2 t minced garlic<br />
1/2 t onion powder<br />
1/2 t white pepper<br />
1/2 t chili pepper<br />
1/2 t cayenne pepper (or to taste)<br />
1/2 t salt
<br />
2 t oregano, fresh or dried<br />
1/2 c Frank's Red Hot sauce<br />
<br />
Bring it all to a boil, then let simmer for 10 minutes. Remove from heat.<br />
<br />
When wings are baked, remove from racks and place in big bowl, pour over sauce and stir gently. Enjoy!!! They are addicting, so I hope you have another flat of wings. :DAnn Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-32219647717182838752012-08-19T11:43:00.001-07:002012-08-19T11:54:23.502-07:00Biscuit topped Italian CasseroleA feel good, feels like home recipe that is quick and simple.<br />
<br />
1 lb ground beef<br />
1/2 c chopped onion<br />
3/4 c water<br />
1/4 t pepper<br />
1 8oz can tomato sauce<br />
1 6oz can tomato paste<br />
1 9oz pkg frozen mixed veggies, thawed<br />
2 c shredded mozzarella cheese<br />
1 can buttermilk biscuits (layered ones work best, by Hungry Jack)<br />
1 T melted butter<br />
1/2 t dried crushed oregano leaves<br />
<br />
<br />
Heat oven to 375degrees.<br />
<br />
Grease 12X8 (2qt) casserole dish.<br />
In large skillet brown ground beef and onion.<br />
Drain.<br />
Stir in water, pepper, tomato sauce, and tomato paste.<br />
Simmer for 15 minutes, stirring occasionally.<br />
<br />
Remove from heat.<br />
Stir in vegetables and 1 1/2c cheese.<br />
Spoon mixture into greased casserole dish.<br />
<br />
Separate biscuits into 2 layers.<br />
Place biscuits near outer edge of casserole dish over meat and veggie mixture, overlapping slightly.<br />
Sprinkle remaining cheese in center and around edges.<br />
Gently brush biscuits with melted butter<br />
Sprinkle with oregano.<br />
<br />
Bake at 375 for 22 to 27 minutes or until biscuits are golden brown.<br />
<br />
Makes 6-8 servings.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-40831227233048153472012-05-10T19:24:00.000-07:002012-05-10T19:24:42.358-07:00BBQ Pot RoastMMM Our new favorite BBQ pot roast recipe and soooo easy too.<br />
<br />
3 lb Roast<br />
1 cup BBQ sauce ( I mix whatever is in the fridge to empty up the bottles)<br />
1/2 cup Zesty Italian salad dressing<br />
2 Tablespoons packed brown sugar<br />
2 Tablespoons Worcestershire sauce<br />
<br />
Put roast in crock pot, mix other 4 ingredients and pour over roast. I also lift it a bit to make sure there is some sauce under the roast too. Set the crock pot to low, and come back 8 hours later. Enjoy!!!!Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-61347721230348070692011-04-14T06:08:00.000-07:002011-04-14T06:08:28.470-07:00Beef Stroganoff1T butter<br />
1.5 lbs beef cubes<br />
1 med onion sliced thinly<br />
1 tsp salt<br />
1/8 tsp pepper<br />
water<br />
1 8oz can whole mushrooms<br />
1 8oz pkg wide egg noodles<br />
1 T flour<br />
1/2 C sour cream<br />
<br />
1. In 12 inch skillet over medium-high heat, in hot butter, cook beef cubes and onion till meat is browned on all sides, about 10 minutes.<br />
Add salt, pepper, 1/4C water and liquid from mushrooms: heat to boiling.<br />
Reduce heat to low: cover and let simmer about an hour or till cubes are tender.<br />
Add mushrooms, heat thoroughly.<br />
<br />
2. About 20 minutes before cubes are done, prepare noodles as label directs, drain. Spoon noodles on warm platter.<br />
<br />
3. Remove cubes and mushrooms to platter with noodles, keep warm.<br />
In a cup stir flour and 1/4 C water till blended. Gradually stir into liquid in skillet. Cook over medium heat until sauce thickens, stirring.<br />
Stir in sour cream heat through ( DO NOT boil)<br />
Spoon sauce over cubes and mushrooms and noodles.<br />
Enjoy<br />
<br />
You can use beef steaks instead of cubes if you wish.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-60651952861807741882011-04-10T13:02:00.000-07:002011-04-10T13:02:59.236-07:00Broccoli saladThis salad is good on a hot summer day, and this is when I crave it most too.<br />
<br />
6-8 C raw Broccoli flowerets<br />
1 C cooked and crumbled bacon<br />
1/4 C green onions or red onion<br />
1 C Craisins ( or raisins, red or yellow ones)<br />
1 1/2 C grated cheddar cheese (mild, sharp or extra sharp)<br />
1 C sunflower seed ( de-shelled) or any nuts can be optional as well<br />
Mix this all in a bowl, the measurements are all estimated add more or less of each.<br />
<br />
Mix in a bowl<br />
1 C mayo<br />
2 T cider vinegar ( white will work too)<br />
1/4 C sugar<br />
<br />
again all measurements are estimated.<br />
<br />
Pour dressing over broccoli mixture and refrigerate for an hour before serving. Stir well right before serving and enjoy.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com1tag:blogger.com,1999:blog-2583769489860967240.post-7627936895400469392011-03-27T12:55:00.000-07:002012-11-22T09:41:23.168-08:00Carrot Cake.....the only carrot cake worth eating!This carrot cake recipe has ruined all other carrot cakes for me. I have tried probably over 20 different pieces of cakes across the country, and I can never finish them because they don't come close to this recipe.<br />
<br />
2 C grated carrots<br />
1 C chopped nuts ( I use pecans, and have done walnuts too)<br />
1 C vegetable oil<br />
2 C sugar<br />
2 C flour<br />
2 tsp baking soda<br />
2 tsp cinnamon<br />
dash of salt<br />
4 eggs<br />
<br />
Preheat oven to 300°<br />
Grease a bundt pan really good. Or whatever kind of pan you are using.<br />
<br />
Get a big bowl and a heavy spoon, no electric mixers for this one.<br />
Put in grated carrots, and nuts, stir.<br />
Add oil, stir.<br />
Add sugar,stir.<br />
Add flour, stir<br />
Sprinkle with baking soda, cinnamon and salt, stir. Yes it is suppose to be REALLY thick at this point.<br />
Now add ONE egg, stir till blended, add the second egg, stir till blended, add the third egg, stir till blended, now add the 4th egg and mix very well.<br />
The batter should now be somewhat thick, but pourable as well. More like a cake batter.<br />
Pour into greased pan.<br />
<br />
Now bake for at least an hour. At this point it will be probably be tanish color, <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRSWg018sQ95tNyaXymzi613AW0v2Jg8smmqcfMdywVNG662uE2-_i-guMVxIaLHyIFH1QUTShpyb97BvieAQA6mHH9PuTaD-RBqPeGLto48BKeoHb48sDj90VTdkvU4dhfRG3ajElks/s1600/P1060258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRSWg018sQ95tNyaXymzi613AW0v2Jg8smmqcfMdywVNG662uE2-_i-guMVxIaLHyIFH1QUTShpyb97BvieAQA6mHH9PuTaD-RBqPeGLto48BKeoHb48sDj90VTdkvU4dhfRG3ajElks/s320/P1060258.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">too light, needs 10 more minutes</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
cook for another 10-20 minutes, depending on your oven. You want it a darker caramel color, it makes a HUGE difference in the flavor of the cake, and a difference you want too.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_ZOxajWwDp83ZRuzwvB32qGWibBDPrgi6sAlgImUSTcvZXsLIU8pUmW1_xrXbTUFs-sUpJbei6LLdpA6r5SiOj0FE_QM2bE_s40VOUuEKeCVKYB968rkCrr5u2CgGT2TYuSfPvBcn14/s1600/P1060259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_ZOxajWwDp83ZRuzwvB32qGWibBDPrgi6sAlgImUSTcvZXsLIU8pUmW1_xrXbTUFs-sUpJbei6LLdpA6r5SiOj0FE_QM2bE_s40VOUuEKeCVKYB968rkCrr5u2CgGT2TYuSfPvBcn14/s320/P1060259.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">darker one, and see how it pulled from the sides of the pan?</td></tr>
</tbody></table>
When it is done, (clean toothpick test, pulls from sides of pan, great darker caramel color), take it out and put it on a cooling rake for 10 minutes, then invert the pan on to your serving platter, and let it sit till cool. No peeking! If you greased your pan good, the cake should come out completely. Now onto making the frosting.......<br />
<br />
Cream cheese frosting:::::<br />
Combine with an electric mixer<br />
8 oz cream cheese<br />
1/2 stick butter, softened<br />
16oz of powered sugar (confectioner's)<br />
2 tsp vanilla<br />
<br />
When cake has cooled completely, frost it good, you should have plenty of frosting.<br />
Enjoy!!!Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com1tag:blogger.com,1999:blog-2583769489860967240.post-62147270357956600532011-03-14T18:14:00.000-07:002011-03-14T18:14:30.479-07:00Creamy Alfredo Sauce1 pint Heavy Cream<br />
8 ounces shredded fresh parmesan cheese ( not powered)<br />
8 ounces shredded fresh romano cheese<br />
16 Tbsp butter ( 2 sticks) ( not margarine)<br />
6-8 cloves garlic, crushed, pressed or finely chopped<br />
1/4 sweet onion finely chopped<br />
Patience, a lot of it<br />
<br />
Melt butter slowly in a large saucepan on low. Add garlic and onion, raise temp to just above med low allowing garlic and onion to fry a little bit. then lower temp just below med low so the butter does NOT brown. Now add the heavy cream, and the parmesan and romano cheeses. Grab patience and hold it tightly to make you stand there for quite some time now. Stir, stir, stir it regularly, that is the trick, to stir it wait, stir it wait, stir it wait. Do NOT let it sit, it will scorch and then YUK! Keep stirring until there is no more solids, now pour over your favorite pasta or a pizza shell and enjoy. Add chicken to your pasta for some fabulous Chicken Pasta Alfredo.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0tag:blogger.com,1999:blog-2583769489860967240.post-13173242604514580872011-03-14T18:00:00.000-07:002011-03-14T18:00:31.030-07:00Halibut Bake6 (4 ounce) halibut fillets 2 inches thick<br />
1/2 C sour cream<br />
1/3 C mayo<br />
1/3 C grated Parmesan cheese<br />
1 tsp lemon pepper seasoning<br />
1 dash ground red pepper (cayenne)<br />
3/4 C Panko (Japanese style bread crumbs)<br />
<br />
Heat oven to 425° Place fish in 15X10X1 inch pan<br />
Mix all remaining ingredients except Panko, spoon over fish then sprinkle with Panko<br />
Bake 20-25 minutes or until top is golden brown and fish flakes easily with fork.Ann Marie @ 16 Muddy Feethttp://www.blogger.com/profile/18043510561974011878noreply@blogger.com0