3/4 cup Hellmann's Mayonnaise
3 Cloves minced garlic (I use the jar kind)
2 1/2 tablespoons lemon juice (I use a good bottled juice)
3/4 teaspoon salt
1/2 teaspoon black pepper
Mix together and refrigerate 30 minutes before using.
Keeps about a week in the fridge
1/4 cup self rising flour
2 tablespoons sugar
3 tablespoons milk
1 teaspoon oil or melted butter
1/4 teaspoon vanilla
Stir together.
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Stir together and pour around the edge of the mixture in the mug. Take a knife tip and swirl the cinnamon mixture into the batter. Microwave for 1 1/2 minutes.
Meanwhile mix 2 tablespoons confectioners sugar and a drizzle of mix to make an icing. When muffin has cooled a little, drizzle icing on top.
You could add raisins and/or pecans to the batter.
1 1/2 cup Self rising corn meal
3/4 cup Self rising flour
1 cup grated cheese
8 ounce Can creamed Corn
8 oz sour cream
1/2 cup oil
Jalapeño peppers
2 eggs
Optional...I added diced onion
Stir together and add to skillet that was headed in oven with 1/4 cup oil. 425 degree oven till golden brown.
1 1/2 cups self rising flour
1 1/2 cups sugar
1 cup milk
1 teaspoon vanilla
2 sticks butter
1 1/2 cups packed brown sugar
1 1/2 cup boiling water
Heat oven to 350 degrees. Place 2 sticks of butter in a 9x13 and place into oven till melted. Meanwhile combine flour, sugar, milk and vanilla. Pour this mixture over the melted butter. Do not stir. Sprinkle the brown sugar on next. Don't stir. Slowly pour the boiling water on last. Place in the oven for 30-40 minutes or until golden brown. Serve alone or with ice cream. I served it with butter pecan ice cream.
2 cups all purpose flour
1/4 teaspoon salt
3/4 cup butter, softened
4 ounces cream cheese, softened
1 cup sugar
2 teaspoons vanilla
Cream together cream cheese and butter, then add sugar. Beat 3-4 minutes till fluffy. Add egg and vanilla. Mix flour and salt. Add a little at a time and mix on slow speed. Line baking sheet with parchment paper. Drop cookie mix onto baking sheet with cookie scoop. Leave at least an inch between cookies since they will spread some. Bake at 350 degrees for 16-18 minutes. Let cool 5 minutes before transferring onto cooling rack to cool completely. ly.transferreserving.
5 cups flour (I used bread flour)
1 tablespoon active dry yeast
1 tablespoon course salt
2 1/4 cups warm tap water
1 tablespoon olive oil
1. Combine flour, yeast, salt and then add warm water. Stir with dough wisk until fully combined. Drizzle with Olive oil and shape into a round ball. Cover with plastic wrap and let rest for 1-2 hours. (I sat in oven with light on for 1 hour)
2. Preheat oven to 450 degrees. Line baking sheet with parchment paper.
3. Turn dough onto floored surface. Sprinkle with flour until manageable
4. Stretch dough into a rectangle. With a bench scraper I cut dough into rolls.
5. Transfer to sheet pan. Cover with clean kitchen towel and let rest for 20 minutes.
6. Bake for 15 minutes. Let cool and enjoy.
Second try I used King Author regular plain flour and I let it rise for 2 hours. Both work fine.
1 lb spicy Italian sausage
2 10 ounce packages of ravioli
8 Cloves garlic
6 tablespoons butter
3 cups cream
3/4 cup parmesean cheese
3 cups grated mozzarella
1/2-2 teaspoon red pepper flakes
1 teaspoon italian seasoning
Salt and pepper to taste
375 degree oven. Spray a 9x13 pan with PAM.
Remove sausage from casing. Brown and break up sausage. Remove sausage from pan. Leave 1 tablespoon grease. Add butter and garlic and cook on low for 30 seconds. Slowly add cream, then add parmesean cheese. Cook until thick. 3-5 minutes. Season now with salt and pepper to taste and red pepper flakes to your heat tolerance. Meanwhile cook the ravioli according to package directions and drain.
Assemble in this order...
1/3 cup sauce to coat bottom of baking dish
1/2 of ravioli
1/2 of sausage
Half of sauce
Half of mozzarella
Repeat
Top with Italian seasoning and more red pepper flakes if desired
Cook covered for 30 minutes then uncovered for 15 more minutes. Let rest 10 minutes before serving.
Options...
I have cooked it with tortellini instead of ravioli.
I use the already diced garlic in the jar instead of fresh. 1/2 teaspoon equals 1 clove.
I used the Rana pasta that you find in the refrigerated section. I'm sure the frozen will work as well.
