Cream Filling Enough to fill and decorate 24 cupcakes
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.
Preheat the oven to 400°. Using a food processor, grind the pecans into fine crumbs. Transfer to a wide, shallow bowl and stir in the bread crumbs and basil. Season with salt and pepper. Rub each chicken breast with honey mustard, then coat with the pecan mixture. Place on a nonstick baking sheet and drizzle with 2 tablespoons olive oil. Bake until the juices run clear, 15 to 20 minutes.
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.
I used to be terrified of sloppy joes. It’s true. When I was a little girl, I got it in my head that sloppy joes were demons, and that if I ate them I’d become possessed and die.
Okay, listen. I know that sounds crazy. But thanks to my best friend Becky, who was a strong Baptist, demon possession was among the largest of my childhood fears. Becky and I thought my parents’ basement was possessed, she thought Vogue magazine was possessed, and I, in turn, came to believe sloppy joes—in all their wonderful, hot comfort foodedness—were possessed.
I’ve since come to see the light. I’ve made my peace with sloppy joes.
And Becky’s made her peace with Vogue magazine.
We’ve both grown a lot in our faith.
Here’s what you need. As you can see, I accidentally left a couple of items out of the Cast of Characters shot. And you know what they say: it ain’t a party till somethin’ gets left out of the Cast of Characters shot!
First, add the butter to a large skillet or dutch oven over medium high heat. Dump in the ground beef and cook it till it’s brown.
When the meat is brown, drain out most of the fat. Look at all of this!
You wanna make your cardiologist happy? Send him a photo like this.
Next, cut a medium onion in half from root to tip. Lay one half of the onion face down on a cutting board, then make several vertical slices across the onion.
Then cut in the other direction to dice it.
It’s been awhile since I showed you how to dice an onion.
It was time.
Now cut off the top and bottom of a green pepper or two (depending on the size.) Cut the round in half and lay the halves flat.
Cut the halves into strips…
Then cut up the strips to create a small dice.
I love dicing bell peppers. If I could get a job that would involve my dicing bell peppers 24 hours a day, I’d jump at the chance!
I’d probably quit within two days because by then I’d be really dang sick of bell peppers.
But it would be the best two days of my life.
Dice up some garlic, too—several cloves! Have courage!
Throw in the onions and peppers…
And the garlic! Cook this for a few minutes, until the onions and peppers start to get a little soft.
Measure a cup and a half (give or take) of ketchup. You can also a little jarred chili sauce, too, if you have some languishing in the door of your fridge.
Throw it into the meat mixture…
And stir it to combine. Add a little salt and plenty of freshly ground black pepper to spice things up a bit.
Add a cup or cup and a half of water…
And stir it in.
Next, add in a little brown sugar, some chili powder, and some dry mustard.
Stir it around and let it simmer for 15 to 20 minutes, just to let the flavors all meld.
While it’s cooking, sprinkle in some red pepper flakes to give the sloppy joes some bada BOOM bada BING BANG BOOM!
But only if you’re into that sort of thing.
Along the way, you can also add in a few dashes of Worcestershire sauce, more salt and pepper if needed, and even (I do this often) a tablespoon or two of tomato paste to give it a little deeper tomato flavor. Taste and test along the way—you can even add a little Tabasco to really set things on fire.
To serve the sloppy joes, I like to toast the buns first. It gives a little bit of substance and crispness to the sandwiches, and it creates more work for me, which is a hobby of mine.
No. Not really.
Be sure to use butter on the griddle!
Without butter, nothing matters in life.
Add a heapin’ helpin’ of the meat mixture.
Yummy! And no sign of Satan anywhere!
Plop on the top of the bun and serve it up with a big bunch of kettle cooked potato chips. The crunch is essential!
Oh, and if you’re feeling particularly naughty…you can melt a slice of cheese over the top.
Enjoy these! They’re scrumptious.
