Ok so I got this from my Mother-in-law and to be honest, I haven’t actually made it yet but I have heard from the Curtis fam (tough judges too!) that this is a great recipe!! I am excited to make it myself!
Ingredients:
16 ounces cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar
1 angel food cake, cut into 1 to 1 1/2-inch cubes
2 quarts fresh strawberries or peaches, thickly sliced, or raspberries
3-4 Tablespoons sugarWhole berries for garnish
Mint leaves for garnish
Directions:
In a large mixing bowl blend cream cheese and powdered sugar together. Add the sour cream, vanilla and almond extract. In a small bowl whip the heavy cream, vanilla and sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well.Thickly slice the strawberries, then add the sugar and mix well. Layer into a trifle bowl, starting with a layer of strawberries, then a layer of cake-cream cheese mixture. Continue layering, ending with strawberries. Cover with plastic wrap and chill well before serving. Garnish with mint leaves or whole berries.
Showing posts with label Genevieve Curtis. Show all posts
Showing posts with label Genevieve Curtis. Show all posts
Saturday
No Bake Cookies
These are perfect for a quick fix and great for summer since you don’t have to heat your whole apartment up by turning on the oven!
Ingredients:
1/2 c butter
2 c sugar
1/2 c milk
1/2 c cocoa
1/2 tsp vanilla
1/2 peanut butter
3 c oats
Directions:
Melt butter on stove. Add sugar, milk, and cocoa. Boil for 1 min. Remover from heat and add remaining ingredients. Mix together. Spoon onto wax paper and allow to cool.
Ingredients:
1/2 c butter
2 c sugar
1/2 c milk
1/2 c cocoa
1/2 tsp vanilla
1/2 peanut butter
3 c oats
Directions:
Melt butter on stove. Add sugar, milk, and cocoa. Boil for 1 min. Remover from heat and add remaining ingredients. Mix together. Spoon onto wax paper and allow to cool.
Summertime Pasta Salad
This is such a good pasta salad. I have added cut up chicken I seasoned with Italian season to make it more of a main dish as an option. But it’s nice and cool, not a lot of cooking required, good leftovers, and perfect for that summertime BB-Q since most ingredients are on hand already!!
Ingredients:
1 pkg. tri-colored spiral pasta
½ cucumber, peeled and cut up
½ green pepper, diced
Grape tomatoes, cut in half
Italian dressing
Directions:
Cook pasta according to package directions. Add vegetables and mix a little. Now pour 1/3-1/2 bottle of the dressing over the salad and mix well. (The bottle can be left out for those who prefer more) Now just enjoy!
Ingredients:
1 pkg. tri-colored spiral pasta
½ cucumber, peeled and cut up
½ green pepper, diced
Grape tomatoes, cut in half
Italian dressing
Directions:
Cook pasta according to package directions. Add vegetables and mix a little. Now pour 1/3-1/2 bottle of the dressing over the salad and mix well. (The bottle can be left out for those who prefer more) Now just enjoy!
Yummy Lemonade Ice Cream Pie
Such a great treat on those really hot days of summer and so easy to make!
Ingredients:
6 oz lemonade concentrate
1 qt vanilla ice cream
1 pkg graham crackers
3 Tbl sugar
1/4 butter melted
Directions:
Crush graham crackers finely (I use my blender to puree), add sugar and butter. Mix together completely. Place cracker mix into pie tin and press firm. Set aside.Soften ice cream and lemonade and mix together in Kitchen Aide until smooth and completely blended. Spread ice cream mix over top of pie crust and refreeze overnight. And enjoy!!
Ingredients:
6 oz lemonade concentrate
1 qt vanilla ice cream
1 pkg graham crackers
3 Tbl sugar
1/4 butter melted
Directions:
Crush graham crackers finely (I use my blender to puree), add sugar and butter. Mix together completely. Place cracker mix into pie tin and press firm. Set aside.Soften ice cream and lemonade and mix together in Kitchen Aide until smooth and completely blended. Spread ice cream mix over top of pie crust and refreeze overnight. And enjoy!!
Tuesday
Lion House Lite Lasagna
Ingredients:
1 1/2 lb extra lean ground beef
1 clove garlic minced
1 T dried parsley flakes
1 T basil
1 tsp salt
1 can stewed tomatoes undrained
1 6 oz can tomato paste
1 10 oz pkg lasagna noodles
1 1/2 pints 1% low-fat cottage cheese
2 egg whites beaten
1/2 tsp pepper
2 T dried parsley flakes
1/2 c light Parmesan cheese grated
1 pound skim mozzarella cheese thinly sliced
Directions:
Brown ground beef in saucepan. Drain. Add garlic, parsley flakes, basil, and salt. Mix with tomatoes in juice and tomato paste. Simmer, uncovered, until thick, about one hour; stir occasionally. Cook lasagna noodles as directed in package; drain and rinse in cold water. Mix cottage cheese with beaten egg whites, pepper, parsley flakes, and Parmesan cheese. Place half of the noodles in a 9x13 pan. Spoon on half the cottage cheese mixture. Next place a layer of sliced mozzarella cheese; then spoon on a layer of meat mixture. Repeat the layers, ending with layer of mozzarella on top. Bake, uncovered, at 375 for 30 minutes. Makes 15 servings.
1 1/2 lb extra lean ground beef
1 clove garlic minced
1 T dried parsley flakes
1 T basil
1 tsp salt
1 can stewed tomatoes undrained
1 6 oz can tomato paste
1 10 oz pkg lasagna noodles
1 1/2 pints 1% low-fat cottage cheese
2 egg whites beaten
1/2 tsp pepper
2 T dried parsley flakes
1/2 c light Parmesan cheese grated
1 pound skim mozzarella cheese thinly sliced
Directions:
Brown ground beef in saucepan. Drain. Add garlic, parsley flakes, basil, and salt. Mix with tomatoes in juice and tomato paste. Simmer, uncovered, until thick, about one hour; stir occasionally. Cook lasagna noodles as directed in package; drain and rinse in cold water. Mix cottage cheese with beaten egg whites, pepper, parsley flakes, and Parmesan cheese. Place half of the noodles in a 9x13 pan. Spoon on half the cottage cheese mixture. Next place a layer of sliced mozzarella cheese; then spoon on a layer of meat mixture. Repeat the layers, ending with layer of mozzarella on top. Bake, uncovered, at 375 for 30 minutes. Makes 15 servings.
Jeremy's Famous Oatmeal Chocolate Chip Cookies
Ok so I have to explain these cookies because they seriously are the best! No kidding- I don't bake cookies anymore. These are Jeremy's specialty that he is known for. His trick though... is set the timer a few mins early and take them out a little doughy still so that when they cool and set up, they are still nice and soft. Enjoy!!
-Genevieve
Ingredients:
2 eggs
3/4 c brown sugar
3/4 c granulated sugar
1 c shortening - butter flavor
1 tsp baking soda
1 tsp salt
1 c oatmeal (regular)
1 pkg Ghiradelli chocolate chips
1 1/2 tsp vanilla
2 c flour
chopped pecans- opt
Directions:
Mix first 5 ingredients together. Then mix last four ingredients together. Mix the two together and add 1/2 bag Ghiradelli chocolate chips and chopped pecans. Refrigerate. Put on ungreased cookie sheet and bake at 325 for approx 10-12 (usually 12 min). Let sit on pan for about 3-5 minutes and let cool on wire rack.
-Genevieve
Ingredients:
2 eggs
3/4 c brown sugar
3/4 c granulated sugar
1 c shortening - butter flavor
1 tsp baking soda
1 tsp salt
1 c oatmeal (regular)
1 pkg Ghiradelli chocolate chips
1 1/2 tsp vanilla
2 c flour
chopped pecans- opt
Directions:
Mix first 5 ingredients together. Then mix last four ingredients together. Mix the two together and add 1/2 bag Ghiradelli chocolate chips and chopped pecans. Refrigerate. Put on ungreased cookie sheet and bake at 325 for approx 10-12 (usually 12 min). Let sit on pan for about 3-5 minutes and let cool on wire rack.
Oreo Cookies
Ingredients:
2 pkg Devil’s food cake (powder only)
1 c vegetable oil
4 eggs
Directions:
Mix together well. Scoop in matching sizes. Bake at 350 for 8-10 min
Cream Filling Ingredients:
8 oz cream cheese softened
1/4 c butter softened
2 1/2 c powder sugar
1 tsp vanilla
Directions:
Mix well together and frost cookies. Best if cookies are made the day before and cooled overnight before frosting.
Variations:
1/4 tsp mint extract and green food coloring in cream filling.
2 pkg Devil’s food cake (powder only)
1 c vegetable oil
4 eggs
Directions:
Mix together well. Scoop in matching sizes. Bake at 350 for 8-10 min
Cream Filling Ingredients:
8 oz cream cheese softened
1/4 c butter softened
2 1/2 c powder sugar
1 tsp vanilla
Directions:
Mix well together and frost cookies. Best if cookies are made the day before and cooled overnight before frosting.
Variations:
1/4 tsp mint extract and green food coloring in cream filling.
Taco Soup
Just a side note, if you are in a hurry; this can be made in the morning and then just cooked later. I throw everything in the pot in the morning and then Jeremy will turn it on when he gets home and just lets it simmer for an hour and we're done! It doesn't have to be done in parts like the recipe says if your day just won't allow for that. I know mine doesn't!
-Genevieve
Ingredients:
1 lb ground hamburger
1 can beef broth or beef consommé
2 c carrots diced
2 c celery diced
1 1/2 pints water
1 8 oz tomato sauce
2 cans cream of potato soup
1 package taco seasoning mix, mild
2 cans ranch style beans
Directions:
Cook hamburger and add broth, carrots, celery and water. Simmer for 1/2- 1 hr. Add the rest of the ingredients. Cook until heated. Serve with tortilla chips and grated cheese. Can serve in bread bowls too.
-Genevieve
Ingredients:
1 lb ground hamburger
1 can beef broth or beef consommé
2 c carrots diced
2 c celery diced
1 1/2 pints water
1 8 oz tomato sauce
2 cans cream of potato soup
1 package taco seasoning mix, mild
2 cans ranch style beans
Directions:
Cook hamburger and add broth, carrots, celery and water. Simmer for 1/2- 1 hr. Add the rest of the ingredients. Cook until heated. Serve with tortilla chips and grated cheese. Can serve in bread bowls too.
Jump Start Smoothie
Ingredients:
2 c chilled Orange Juice
1 c vanilla lowfat yogurt
2 cups frozen whole strawberries or raspberries
Directions:
Put the juice, yogurt and strawberries in an electric blender container. Cover and blend until it’s until smooth.
2 c chilled Orange Juice
1 c vanilla lowfat yogurt
2 cups frozen whole strawberries or raspberries
Directions:
Put the juice, yogurt and strawberries in an electric blender container. Cover and blend until it’s until smooth.
Alice Spring Chicken (Outback Steakhouse)
FYI: I have found through my own mistakes, that if you forget to marinade the chicken; it will still taste just as flavorful and good. I forgot last time and so I just grilled the chicken on our George Foreman, cut the sauce recipe in half, and just put some sauce on the chicken when I put the cheese, bacon, and mushrooms on it. Then we just had a bowl of sauce for dipping. Enjoy- this is a favorite and looks fancy!!
-Genevieve
Ingredients:
1 c Dijon mustard
1 c honey
1 Tbs vegetable oil
1 tsp lemon juice
8 skinless boneless chicken breast halves
2 Tbs vegetable oil
1 qt sliced mushrooms
1/4 c butter
salt
pepper
paprika
16 slices cooked bacon
2 c shredded Monterrey Jack cheese
2 c shredded Cheddar cheese
1 1/3 Tbs finely chopped fresh parsley
Directions:
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan.
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the
bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterrey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
-Genevieve
Ingredients:
1 c Dijon mustard
1 c honey
1 Tbs vegetable oil
1 tsp lemon juice
8 skinless boneless chicken breast halves
2 Tbs vegetable oil
1 qt sliced mushrooms
1/4 c butter
salt
pepper
paprika
16 slices cooked bacon
2 c shredded Monterrey Jack cheese
2 c shredded Cheddar cheese
1 1/3 Tbs finely chopped fresh parsley
Directions:
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan.
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the
bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterrey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Banana Creme Pie (Lion House)
We don't put our bananas on the bottom as the recipe calls for. If you do that and you don't finish the whole pie, the bananas will get brown and slimy. So we do one of these two things. 1) Just slice them on top as you are serving or 2) Slice the bananas into a seperate bowl and let people put them on when they put whip cream on. The other side note about this. When you are heating the milk and everything on the stove, stir constantly! It will burn very very easily. I use a whisk the whole time. If you start to see the little black things floating, just don't scrape the bottom anymore. Hope this helps and enjoy another one of our favorites!!
-Genevieve
Ingredients:
5 Tbs cornstarch
1 c. sugar
1/4 tsp salt
2 1/2 c milk
3/4 c half and half
3 egg yolks
2 Tbs butter or margarine
1 tsp vanilla
1 c whipping cream
1 baked 9-inch pie shell
2 bananas
1 pint whipping cream
Directions:
Mix cornstarch, sugar, and salt in a 3- quart saucepan. Add milk and half
and half and cook over medium heat until smooth and thick, stirring
constantly. Pour small amount of hot mixture into egg yolks; blend
thoroughly, then pour back into saucepan. Cook another 3 minutes.
Remove from heat and add butter and vanilla.
Slice 2 bananas into pie shell. Pour the filling over the bananas. Chill
3 to 4 hours. When ready to serve, whip cream and spread over pie.
Banana Crème Pie Crust
2- 9 inch crusts
Ingredients:
2 c all purpose flour
1 tsp salt
2/3 c plus 2 Tbs shortening (I use Crisco)
4-5 Tbs cold water
Directions:
Measure flour and salt into bowl. Cut in shortening thoroughly. (I do this part in my Kitchen-Aide with the whisk looking beaters--do it long enough that it has a crumble texture---like little peas. Then Sprinkle water (I put ice in a glass with some water when I start so the water is ice cold) 1 Tablespoon at a time, I then turn the mixer on and off real quick to mix the water around. (This part is the part where things can go wrong---do it real quick on-off, on-off a couple of times.)
Then divide the mixture in half and gather dough into a ball. I then put saran wrap on the counter and put the ball on it and then put another piece of saran wrap on top of the ball and smash it down and start rolling my crust out. When it's a little bigger than my pie pan, I take the top saran off and place my pie tin upside down on the circle. Then grab the bottom saran wrap corner and flip it over really fast. Flute the edges and prick the bottom and sides thoroughly with a fork. Bake at 475 for 8 to 10 minutes.
-Genevieve
Ingredients:
5 Tbs cornstarch
1 c. sugar
1/4 tsp salt
2 1/2 c milk
3/4 c half and half
3 egg yolks
2 Tbs butter or margarine
1 tsp vanilla
1 c whipping cream
1 baked 9-inch pie shell
2 bananas
1 pint whipping cream
Directions:
Mix cornstarch, sugar, and salt in a 3- quart saucepan. Add milk and half
and half and cook over medium heat until smooth and thick, stirring
constantly. Pour small amount of hot mixture into egg yolks; blend
thoroughly, then pour back into saucepan. Cook another 3 minutes.
Remove from heat and add butter and vanilla.
Slice 2 bananas into pie shell. Pour the filling over the bananas. Chill
3 to 4 hours. When ready to serve, whip cream and spread over pie.
Banana Crème Pie Crust
2- 9 inch crusts
Ingredients:
2 c all purpose flour
1 tsp salt
2/3 c plus 2 Tbs shortening (I use Crisco)
4-5 Tbs cold water
Directions:
Measure flour and salt into bowl. Cut in shortening thoroughly. (I do this part in my Kitchen-Aide with the whisk looking beaters--do it long enough that it has a crumble texture---like little peas. Then Sprinkle water (I put ice in a glass with some water when I start so the water is ice cold) 1 Tablespoon at a time, I then turn the mixer on and off real quick to mix the water around. (This part is the part where things can go wrong---do it real quick on-off, on-off a couple of times.)
Then divide the mixture in half and gather dough into a ball. I then put saran wrap on the counter and put the ball on it and then put another piece of saran wrap on top of the ball and smash it down and start rolling my crust out. When it's a little bigger than my pie pan, I take the top saran off and place my pie tin upside down on the circle. Then grab the bottom saran wrap corner and flip it over really fast. Flute the edges and prick the bottom and sides thoroughly with a fork. Bake at 475 for 8 to 10 minutes.
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