From Kathy Lysen
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Showing posts with label z Kathy Lysen. Show all posts
Showing posts with label z Kathy Lysen. Show all posts
Tuesday, December 9, 2008
Entree / Chicken: Chicken Stir-Fry
From Kathy Lysen
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Entree / Beef: Sausage Links
From Kathy Lysen
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
Subscribe to:
Posts (Atom)