Hobby Stash » Featured Recipes

Pecan Sandies

Linda — Fri, 23 Dec 2011 14:50:54 +0000

Pecan Sandies

Prep Time: 24 hours

Yield: 5 dozen

My mother’s Pecan Sandies have been a Christmas tradition for years. They are unbelievably rich and unbelievably addicting. They don’t last long around our home.

What You Need

2 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter or margarine
1 cup sugar
1 egg
1 tsp vanilla
1/2 cup finely chopped pecans

Putting It Together

Combine flour, baking powder, and salt. Set aside.
In mixer bowl, beat margarine for 30 seconds. Add sugar and beat until fluffy. Add egg and vanilla; beat well.
Add flour mixture to beaten mixture; beat until well blended. Stir in pecans. Cover; chill 30 minutes. Shape dough into two 7-inch long rolls. Wrap in wax paper or clear wrap. Chill several hours of overnight.
Cut into 1/4-inch slices. Place 1-inch apart on ungreased cookie sheet.
Bake at 375° for 10-12 minutes or until light brown. Cool about 1 minute and then remove to wire rack.

http://hobbystash.com/dining-in/featured-recipes/desserts/cookies/pecan-sandies/

Chicken Enchiladas

Linda — Sat, 22 Oct 2011 15:04:29 +0000

Chicken Enchiladas

Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: 4-6 servings

Got a wild hair to have chicken enchiladas based on a long ago lost recipe. Digging into the strange and dark recesses of my brain I came up with this. It turned out great and my trusty barometer (hubby) told me they were best ever. I had to make them again to come up with the proportions for the seasonings.

What You Need

4 boneless chicken breasts, cooked and cut into bite-sized pieces
1/2 cup chopped sweet onions
1 can Ro-Tel tomatoes, drained
1 can chopped green chiles, drained
1 can cream of chicken soup
1/2 cup sour cream
2 cups shredded cheddar, reserving 1/2 cup for topping
1 tsp Emeril’s Southwest Essence
1 tsp chili powder
1/2 tsp ground cumin
1/2 cup enchilada sauce (highly recommend Trader Joe’s)
4-6 10-inch flour tortillas

Putting It Together

Mix all ingredients except reserved cheese, enchilada sauce and tortilla.
Divide the mixture amongst the flour tortillas. Roll up and place seam-side down in greased baking dish.
Sprinkle top with enchilada sauce, spreading with spoon to cover. Sprinkle with reserved cheese.
Bake in 350 degree oven for 40-50 minutes.
Serve topped with your favorite condiments: diced tomatoes, avocado, sour cream, salsa, etc.

http://hobbystash.com/dining-in/featured-recipes/poultry/chicken-enchiladas/

Linda’s Sloppy Joes

Linda — Mon, 17 Oct 2011 19:08:53 +0000

Linda’s Sloppy Joes

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4-6 servings

In addition to serving as a traditional sloppy joe, I have served this meat mixture over mashed potatoes, over penne rigatte noodles, and on a bed of lettuce topped with tomatoes and cheese (similar to a taco salad).

What You Need

1 tbsp extra-virgin olive oil
1 lb lean ground beef
1/4 cup brown sugar, packed
1 tbsp McCormick Montreal Steak Seasoning
1 medium sweet onion, chopped
1 medium red bell pepper, chopped
1 tbsp Balsamic vinegar
1 tbsp Worcestershire sauce
8-oz can tomato sauce
6-oz can tomato paste

Putting It Together

Brown ground beef in large skillet over medium-high heat until crumbled and pink is gone. Drain and set aside.
Heat olive oil in skillet and add red peppers and onions. Sauté until tender.
Add ground beef and remaining ingredients to skillet. Mix thoroughly and heat until bubbling.
Reduce to low. Cover and simmer for at least another 30 minutes, stirring occasionally.

http://hobbystash.com/dining-in/featured-recipes/sandwiches/lindas-sloppy-joes/

Honey Wheat Bread

Linda — Tue, 30 Aug 2011 22:13:26 +0000

Honey Wheat Bread

Prep Time: 30 minutes

Cook Time: 2 hours, 8 minutes

Yield: 2 pound loaf

I’ve been experimenting with this recipe for a couple of weeks now. Think this is it! Here’s my latest version…as you can see from the picture, it turned out great. Very light and moist.

What You Need

1-1/3 cup warm water
3 Tablespoons butter
4 Tablespoons honey
2 teaspoons salt
2-3/4 cups bread flour
1-1/2 cups whole wheat flour
2 Tablespoons vital wheat gluten
3 teaspoons rapid rise yeast

Putting It Together

Place into bread machine in order listed. Use the quick wheat bread cycle.

http://hobbystash.com/dining-in/featured-recipes/bread/honey-wheat-bread/

Banana Bread

Linda — Tue, 09 Aug 2011 14:54:21 +0000

Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 1 loaf

I inherited this recipe from my mother. It’s one of those recipes that I’ve made no change to since it’s perfect just the way it’s written. I probably don’t have to sift the flour anymore but do anyway…part of the tradition. The secret to the success of this recipe though, is the very very ripe bananas–the skins are almost black.

What You Need

2 cups sifted flour
1 tsp baking soda
½ teaspoon salt
½ cup margarine
1 cup sugar
2 eggs
1 cup mashed, very ripe bananas (about 2)
? cup milk
1 teaspoon lemon juice or vinegar
½ cup chopped nuts

Putting It Together

Sift flour with baking soda and salt. Set aside.
Cream margarine and gradually add sugar. Mix well. Add eggs and bananas; blend thoroughly. Set aside.
Combine milk and lemon juice, which will curdle a bit.
Slowly and alternately fold in flour mixture and milk mixture to banana mixture, beginning and ending with dry ingredients.
Stir in nuts then pour batter in a lavishly buttered 9x5x3 loaf pan and bake in preheated 350° oven for one hour, or until bread springs back when lightly touched in center.

http://hobbystash.com/dining-in/featured-recipes/bread/banana-bread/

Carrot-Raisin Salad

Linda — Tue, 10 Feb 2009 13:14:44 +0000

Carrot-Raisin Salad

Yield: 4 servings

Delicious and easy to make!

What You Need

3/4 pound carrots, scraped and shredded
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup mayonnaise
1 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/8 teaspoon lemon juice

Putting It Together

Combine carrot, raisins, and walnuts in a bowl.
Combine mayonnaise and remaining 3 ingredients, stirring well; add to carrot mixture.
Toss gently. Cover and chill.

http://hobbystash.com/dining-in/featured-recipes/salads-dressings/carrot-raisin-salad/

Mexican Chicken and Rice

Linda — Fri, 06 Feb 2009 11:55:57 +0000

One of the problems with having a recipe database, is that an old time favorite occasionally get lost in the shuffle. I made this one again last week and served it with Mexican Bread Pudding. It’s wonderfully cheesy (well yeah look at the amount of cheese…). But I did it slightly different from the original recipe. I no longer use whole chickens…no time, I’m lazy, you pick the reason. I used boneless chicken breasts (thighs would be great as well). It is important to cook rice for about half the normal time you would use. Otherwise it will be overcooked in the finished casserole.

Ingredients:

1 3-lb chicken
2 chicken bouillon cubes
1 cup Uncle Ben’s rice
2 cups water
1 onion, chopped
1/2 cup margarine
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 (2 oz) jar pimientos
1 (4 oz) can green chillies
1 can cream of chicken soup
1/2 cup chicken broth
1 cup sour cream
8 oz Monterey Jack cheese, grated
8 oz Cheddar cheese, grated

Cooking Instructions:

Stew chicken with bouillon cubes; remove bones and chop into bite-size pieces. Cook rice in water just until tender.

Saute onions in margarine; then add garlic, cumin, chili powder, pimientos, and green chilies. Set aside.

In saucepan, heat chicken soup, broth, and sour cream; then add Monterrey Jack cheese. Stir until cheese melts and add onion mixture.

Spray 3-quart casserole dish with cooking spray. Put rice in bottom of dish, add chopped chicken and top with soup mixture.

Bake at 350° for about 20 minutes until heated through. Add grated Cheddar chees and return to oven for 5 minutes until cheese melts.

Mexican Bread Pudding

Linda — Wed, 28 Jan 2009 12:23:17 +0000

This is absolutely delicious! This can be served as a dessert or as a side dish to a breakfast quiche. It’s almost like eating a cinnamon and raisin roll…

Ingredients:

1 cup packed brown sugar
1 1/2 cups water
2 tablespoons margarine or butter
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
5 cups 1/2-inch cubes toasted French bread
1/2 cup chopped blanched almonds or walnuts
1/2 cup raisins
1 tart apple, chopped
1 cup shredded or diced Monterrey Jack or Cheddar cheese (4 oz)

Cooking Instructions:

Heat brown sugar, water, margarine, cinnamon, and orange peel to boiling; reduce heat. Simmer uncovered 5 minutes.

Layer half the bread cubes, nuts, raisins, apple and cheese in ungreased 1 1/2-quart casserole; repeat. Pour hot syrup over top. Bake uncovered in 350° oven until syrup is absorbed, 30-40 minutes.

Chicken Breasts with Peanut Sauce

Linda — Thu, 22 Jan 2009 16:51:46 +0000

Now that I know the jar of peanut butter I’ve had for months is safe, I’ve decided this is what we’re having for dinner tonight. I haven’t made it in awhile. Based on my old note, I’ll spice it up a bit. I do remember it being extremely easy to make.

Ingredients:

1 tablespoon vegetable oil
4 medium skinless, boneless chicken-breast halves
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon white wine vinegar
1/8 teaspoon crushed red pepper

Cooking Instructions:

In 10-inch skillet, heat oil over medium-high heat until very hot. Add chicken breasts and cook 7 to 10 minutes until juices run clear when pierced with tip of knife, turning once. Transfer chicken to warm platter.

Stir peanut butter, soy sauce, vinegar, and 2/3 cup water into drippings in skillet; stir until smooth and heated through. Pour sauce over chicken on platter.

Additional Comments:

I just had to try this recipe because it was so different. I used red wine vinegar (didn’t have the white). If you like spicy Chinese dishes, I would suggest doubling the red pepper–we couldn’t taste it in the sauce. Very very easy recipe to make!

Linda’s Chili

Linda — Mon, 19 Jan 2009 17:02:49 +0000

I woke up this morning and decided that today would be a good day to make a big batch of chili. The reality is my chili recipe is just a guideline. Each batch is different, depending on what I have in stock. So I use this recipe more or less as a proportion guideline. Today I will be substituting 1 lb. of Jimmy Dean’s hot sausage for 1 lb. of the ground beef. I don’t have any green peppers on hand so I’ll probably substitute a can of green chiles. I’m sitll undecided on whether or not to include some El Pato tomato sauce to spice it up…I’ll add a comment tomorrow with the conglomeration I finally chose…

Ingredients:

3 lb lean ground beef, cooked and crumbled
2 [16 oz] cans diced tomatoes, undrained
2 [15 oz] cans tomato sauce
8 oz tomato juice
1 [18 oz] can B&M beans, original flavor
2-3 small green peppers, chopped
1 pkg fresh mushrooms, chopped
1 [15 oz] can Green Giant niblets corn
2 sweet onions, chopped
4 tsp. chili pepper
2 tbsp. sugar
1 tsp salt
1 tsp. pepper

Cooking Instructions:

In large crockpot or dutch oven, mix all ingredients. If cooked on stove, stir occasionally and cook for 1 1/2 hours. In crockpot, cook on low 4-6 hours.

Additional Comments:

Makes a very large batch which I freeze. I’ve used it as a topping for cheese enchiladas, as a dip, for taco salad, and of course as chili itself.