Nov 23, 2009



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Last updated: 4/13/2011

Nov 20, 2009

Thanksgiving dinner cannot be complete without a great dinner roll! Give this one a try and you won't be unhappy with the end results!! PLUS You can freeze the dough so that you can make it
a head of time. Thanksgiving day just pop them out of the freezer for 3 hours and they are ready to cook!!
I love recipes you can make ahead of time. It just makes the big day run smoother!! Thank you D. West for the great recipe!! If you would like to contribute your recipe email it to me at


Ingredients

  • 1/2 cup warm water (110 degrees F/45 degrees C)

  • 1/2 cup warm milk

  • 1 egg

  • 1/3 cup butter, softened

  • 1/3 cup white sugar

  • 1 teaspoon salt

  • 3 3/4 cups all-purpose flour

  • 1 (.25 ounce) package active dry yeast

  • 1/4 cup butter, softened
Directions


1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.

Nov 19, 2009


This is a WONDERFUL recipe. I started it in the bread machine while
I was cooking dinner and it was ready in time for dessert. The flavor is amazing.
You could really play with the flavors in this recipe, and
make all kinds of great monkey bread!!

3 hour turn around time:
Ingredients for the bread machine
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon orange zest
  • 1 large orange, juiced
  • 1/2 cup water
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons margarine
  • 1/2 teaspoon ground cinnamon
After dough cycle is done
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
Glaze
  • 1 cup confectioners' sugar
  • 1 1/2 tablespoons orange juice
Directions


1. In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup. Place into breadmaker.

2. Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the breadmaker and turn machine onto dough cycle.

3. When cycle is complete, divide the dough into 20 equal portions and roll into balls (if needed add a little flour to your hands and dough). Dip balls into melted butter and then into brown sugar. Place in greased bundt pan, or round glass dish.

4. Let rise for 35 to 45 minutes.

5. Bake in a preheated 375 F degrees (190 degrees C) for 25-30 minutes. Let cool for 5 minutes then remove from pan.

6. Glaze with a mixture of confectioners' sugar and orange juice.

Nov 16, 2009


This is an amazing recipe. We had this last night for dinner.
It was so tender that the roast completly fell apart.
It turned ended up being more like a
thick stew. WOW it was amazing!!
This recipe is also very easy to double!!
Thank you KCDelong

Ingredients
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 ounce package dry onion soup mix ( I used Lipton Beef Onion Dry Soup)
  • 1 1/2 cups water (or you can use beef broth)
  • 3 lb  pot roast  (I used a Chuck roast because it was on sale)
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2-4 cups (depending on what you desire) 1 inch sliced carrots
  • 2-4 cups (depending on what you desire) 1 and 1/2 inch sliced potatoes
Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix, water, salt, pepper, and garlic powder.

2. Place pot roast in slow cooker and coat with soup mixture.

3. Place sliced carrots on top of the roast, then place the sliced potatoes on top of the carrots. (Note: The liquid will not be around the carrots or the potatoes at this point. The juices from the roast will eventually cover the veggies, but this will take several hours)

4. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Nov 15, 2009



Remember the Snowball cupcakes you would eat as a kid?  This is a retro cake version of the Snowball cupcake form. This is easy, fun, and yummy! I got this recipe from Kraft.com and I loved it. It makes a great impression when you show up at a birthday party with this cute cake!


Ingredients:
  • 1 pkg. (2-layer size) devil's food cake mix
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 egg
  • 2 Tbsp. granulated sugar
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1/4 cup powdered sugar
  • 1 cup cold milk
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 cup BAKER'S ANGEL FLAKE Coconut
Directions:
  1. PREPARE cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
  2. BAKE 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
  3. MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
  4. PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
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Check Out Our Online Recipe Book: www.CafeChatterbox.com

This is a fantastic recipe. My husband came up with the idea to
use the Pepper Jack Velveeta. What a Winner!!
This is mac-n-cheese with a KICK!
This WILL be on our Thanksgiving table!!

SERVES 6

Ingredients
  • 8 ounces pasta (cooked)
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 1 3/4 cups Condensed milk or whole milk
  • 1/2lb (8 ounces)  Pepper Jack Velveeta cheese, cut into cubes

1. In a pan cook butter, salt, pepper and flour and stir until smooth. (If you can't get the lumps out throw the mixture in the blender for a few spins! It comes out perfect, the add back to the pot)

2. Remove from heat add milk, return to heat and bring to a boil.

3. Boil 1 minute.

4. Remove from heat and add cheese, stir until melted.

5. Pour over cooked pasta and mix together.

Nov 14, 2009

A favorite in our family during the holidays!!

Ingredients

  • 1 small onion, chopped

  • 1/2 cup chopped celery

  • 1 (10 ounce) package frozen chopped broccoli, thawed

  • 1 tablespoon butter margarine

  • 8 ounces of Velveeta

  • 1 (10 3/4 ounce) can condensed cream of mushroom soup

  • 1 (5 ounce) can evaporated milk

  • 3 cups cooked rice
Directions


1. In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes, Stir in cheese, soup, and milk until smooth.

2 Place rice in greased 8-inch square baking dish.

3. Pour cheese mixture over rice, do not stir.

4. Bake uncovered at 325°F for 25-30 minutes or until hot and bubbly.
 

Nov 11, 2009


This year I decided to put a twist on the regular cranberries in a can.
I am going to try this recipe. It sounds really good!!
If you have a recipe you would like to contribute
please send it to colie@colieskitchen.com
15 days to go!!



Ingredients:

  • 2 small pkgs of Raspberry jell-o (I used black cherry)

  • 2 cups boiling water

  • 8 oz can of crushed pineapple

  • 1 can of whole cranberry sauce

  • 1/2 cup red wine (I guess you could substitute grape juice)

  • 1/3 cup chopped walnuts

Directions:

Mix it all (except for the nuts) together and pour into a mold.

Refrigerate.

Sprinkle with the walnuts when jell-o starts to set, but isn't firm (after an hour or two, so they don't sink to the bottom

Serve and enjoy!

Thank you http://www.nwkids.com/cranberry
 

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