2 1/2 cups diced peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon oil
2 tablespoons flour
1 cup evaporated milk
1 teaspoon salt, optional
1/8 teaspoon pepper
3 tablespoons sour cream
3 teaspoons minced fresh parsley
in a saucepan, combine tomatoes, celery and onions; bring to a boil. reduce heat; cover and simmer for 15 minutes, stirring often. cool for 10 minutes; pour into a blender. cover and process until smooth. in a large saucepan, heat oil; stir in flour until smooth. gradually add milk; bring to a boil. cook and stir for 2 minutes. gradually stir in tomato mixture. add salt if desired and pepper. heat through. top individual servings with sour cream and parsley.
3 servings (3 1/2 cups)
Saturday, April 30, 2011
SLOW-COOKED ORIENTAL CHICKEN
1 broiler-fryer chicken (3 1/2-4 lbs), cut up
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 clove garlic, minced
1 teaspoon ground ginger
1/4 cup slivered almonds
in a large skillet over medium heat, brown the chicken in oil on both sides. transfer to a slow cooker. combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken. cover and cook on HIGH for 1 hour. reduce heat to LOW; cook 4-5 hours longer or until the meat juices run clear. remove chicken to a serving platter; sprinkle with almonds. spoon juices over chicken or thicken, if desired.
4-6 servings
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 clove garlic, minced
1 teaspoon ground ginger
1/4 cup slivered almonds
in a large skillet over medium heat, brown the chicken in oil on both sides. transfer to a slow cooker. combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken. cover and cook on HIGH for 1 hour. reduce heat to LOW; cook 4-5 hours longer or until the meat juices run clear. remove chicken to a serving platter; sprinkle with almonds. spoon juices over chicken or thicken, if desired.
4-6 servings
PEANUT BUTTER PIE
CRUST:
1 1/4 cups chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter OR margarine, melted
FILLING:
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter OR margarine, softened
1 teaspoon vanilla
1 cup heavy cream, whipped
grated chocolate OR chocolate cookie crumbs, optional
combine crust ingredients. press into a 9" pie plate. bake at 375° for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with grated chocolate or cookie crumbs, if desired. refrigerate.
8-10 servings
1 1/4 cups chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter OR margarine, melted
FILLING:
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter OR margarine, softened
1 teaspoon vanilla
1 cup heavy cream, whipped
grated chocolate OR chocolate cookie crumbs, optional
combine crust ingredients. press into a 9" pie plate. bake at 375° for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with grated chocolate or cookie crumbs, if desired. refrigerate.
8-10 servings
Friday, April 29, 2011
WALNUT-DATE CHEWS
1 cup melted butter (2 sticks, 1/2 lb)
3 cups brown sugar (packed)
4 eggs, beaten (in a glass)
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups finely chopped walnuts (measure AFTER chopping)
1 cup chopped dates (you can buy them already chopped)
4 cups flour (pack, do not sift)
melt the butter on HIGH in a microwave-safe container for 90 seconds, or in a saucepan on the stove over low heat. transfer the melted butter to a large mixing bowl and add the brown sugar. mix it well and let it cool to slightly above room temperature, just enough so that it won't cook the eggs when you add them. mix in the beaten eggs. stir until they are thoroughly incorporated. add the salt, baking soda, and vanilla. mix it all up together. mix in the walnuts and let the dough rest while you chop the dates. you can chop the dates by hand with a knife, but it's a lot easier in a food processor or blender. just pit them first, cut each one into two or three pieces with a knife, put them into the bowl of your food processor or blender, and sprinkle with a little flour (approx 1/4 cup). the flour will keep them from gumming up. when you process them, measure one cup of chopped dates and add them to your mixing bowl. stir them in thoroughly. add the flour in one-cup increments, mixing after each addition. the dough will be fairly stiff. form the dough into balls with your fingers. (make them the size of a walnut shell.) place them on a greased cookie sheet, 12 to a standard sheet. (they will flatten and spread when they bake.) bake at 350° for 10-12 minutes or.until lightly browned. let them cool on the cookie sheet for 2 minutes and then remove them to a wire rack to complete cooling.
3 cups brown sugar (packed)
4 eggs, beaten (in a glass)
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups finely chopped walnuts (measure AFTER chopping)
1 cup chopped dates (you can buy them already chopped)
4 cups flour (pack, do not sift)
melt the butter on HIGH in a microwave-safe container for 90 seconds, or in a saucepan on the stove over low heat. transfer the melted butter to a large mixing bowl and add the brown sugar. mix it well and let it cool to slightly above room temperature, just enough so that it won't cook the eggs when you add them. mix in the beaten eggs. stir until they are thoroughly incorporated. add the salt, baking soda, and vanilla. mix it all up together. mix in the walnuts and let the dough rest while you chop the dates. you can chop the dates by hand with a knife, but it's a lot easier in a food processor or blender. just pit them first, cut each one into two or three pieces with a knife, put them into the bowl of your food processor or blender, and sprinkle with a little flour (approx 1/4 cup). the flour will keep them from gumming up. when you process them, measure one cup of chopped dates and add them to your mixing bowl. stir them in thoroughly. add the flour in one-cup increments, mixing after each addition. the dough will be fairly stiff. form the dough into balls with your fingers. (make them the size of a walnut shell.) place them on a greased cookie sheet, 12 to a standard sheet. (they will flatten and spread when they bake.) bake at 350° for 10-12 minutes or.until lightly browned. let them cool on the cookie sheet for 2 minutes and then remove them to a wire rack to complete cooling.
Tuesday, April 26, 2011
BEAN AND MACARONI SOUP
2 (16 oz) cans great northern beans
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes OR 1 1/2 pounds canned whole tomatoes, cut up
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
black pepper to taste
1 bay leaf
4 cups cooked elbow macaroni
drain beans and reserve liquid. rinse beans.
heat oil in a 6-quart kettle. add mushrooms, onions, carrots, celery, and garlic; saute for 5 minutes.
add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
cover and cook over medium heat 20 minutes. cook macaroni according to directions on package using unsalted water. drain when cooked. do not overcook.
combine reserved bean liquid with water to make 4 cups.
add liquid, beans, and cooked macaroni to vegetable mixture.
bring to a boil; cover and simmer until soup is thoroughly heated. stir occasionally.
16 (1 cup) servings
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes OR 1 1/2 pounds canned whole tomatoes, cut up
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
black pepper to taste
1 bay leaf
4 cups cooked elbow macaroni
drain beans and reserve liquid. rinse beans.
heat oil in a 6-quart kettle. add mushrooms, onions, carrots, celery, and garlic; saute for 5 minutes.
add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
cover and cook over medium heat 20 minutes. cook macaroni according to directions on package using unsalted water. drain when cooked. do not overcook.
combine reserved bean liquid with water to make 4 cups.
add liquid, beans, and cooked macaroni to vegetable mixture.
bring to a boil; cover and simmer until soup is thoroughly heated. stir occasionally.
16 (1 cup) servings
TACO SOUP "LITE"
1 pound lean ground beef
1/2 cup yellow onion, chopped
1 recipe taco seasoning (recipe below)
1 (14 oz) can tomato sauce
1 (14 oz) can diced tomatoes with green chilies
1 (14 oz) can dark kidney beans, drained
1 cup water
1 cup frozen corn
4 ounces green chilies, chopped
1/2 cup garbanzo beans, smashed
brown ground beef and chopped onion over medium heat in a saucepan, stirring occasionally. drain mixture and blot away excess grease. add spices and cook for 1 minute. add tomato sauce and cook an additional minute while stirring. add diced tomatoes, kidney beans, and water. simmer for 10 minutes. add corn, green chilies, and smashed garbanzo beans. simmer an additional 5 minutes.
garnish with chopped cilantro, chips, cheese, or sour cream.
6 servings
TACO SEASONING:
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 cup yellow onion, chopped
1 recipe taco seasoning (recipe below)
1 (14 oz) can tomato sauce
1 (14 oz) can diced tomatoes with green chilies
1 (14 oz) can dark kidney beans, drained
1 cup water
1 cup frozen corn
4 ounces green chilies, chopped
1/2 cup garbanzo beans, smashed
brown ground beef and chopped onion over medium heat in a saucepan, stirring occasionally. drain mixture and blot away excess grease. add spices and cook for 1 minute. add tomato sauce and cook an additional minute while stirring. add diced tomatoes, kidney beans, and water. simmer for 10 minutes. add corn, green chilies, and smashed garbanzo beans. simmer an additional 5 minutes.
garnish with chopped cilantro, chips, cheese, or sour cream.
6 servings
TACO SEASONING:
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon red pepper flakes
MACARONI AND CHEESE CARBONARA
unsalted butter, for the baking dish
1 tablespoon olive oil
1 (1" thick) slice pancetta, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lately whisked
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon cayenne pepper
2 cups (8 oz) grated asiago cheese, plus more for the top
1 1/2 cups (6 oz) grated irish white cheddar, plus more for the top
1 1/2 cups (6 oz) grated american cheddar, plus more for the top
1 cup (4 oz) grated aged fontina cheese, plus more for the top
1/2 cup freshly grated parmesan cheese, plus more for the top
kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
preheat the oven to 375°. butter the bottom and sides of a 10"x10"x2" baking dish and set it aside.
heat the oil in a large saute pan over medium heat. add the pancetta and cook until golden brown on all sides, about 8 minutes. remove with a slotted spoon to a plate lined with paper towels.
add the garlic to the fat in the pan and cook until light golden brown, 1 minute. whisk in the flour and cook for 1-2 minutes. whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. whisk in the eggs until incorporated and let cook for 1-2 minutes. remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. season with salt and pepper. if the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. transfer to the prepared baking dish.
combine an additional 1/4 cup each of asiago, cheddars, fontina, and parmesan in a bowl, and sprinkle evenly over the top. bake until the dish is heated through and the top is a light golden brown, 12-15 minutes. remove from the oven and let rest for 10 minutes before serving.
4 servings
1 tablespoon olive oil
1 (1" thick) slice pancetta, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lately whisked
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon cayenne pepper
2 cups (8 oz) grated asiago cheese, plus more for the top
1 1/2 cups (6 oz) grated irish white cheddar, plus more for the top
1 1/2 cups (6 oz) grated american cheddar, plus more for the top
1 cup (4 oz) grated aged fontina cheese, plus more for the top
1/2 cup freshly grated parmesan cheese, plus more for the top
kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
preheat the oven to 375°. butter the bottom and sides of a 10"x10"x2" baking dish and set it aside.
heat the oil in a large saute pan over medium heat. add the pancetta and cook until golden brown on all sides, about 8 minutes. remove with a slotted spoon to a plate lined with paper towels.
add the garlic to the fat in the pan and cook until light golden brown, 1 minute. whisk in the flour and cook for 1-2 minutes. whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. whisk in the eggs until incorporated and let cook for 1-2 minutes. remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. season with salt and pepper. if the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. transfer to the prepared baking dish.
combine an additional 1/4 cup each of asiago, cheddars, fontina, and parmesan in a bowl, and sprinkle evenly over the top. bake until the dish is heated through and the top is a light golden brown, 12-15 minutes. remove from the oven and let rest for 10 minutes before serving.
4 servings
CHUNKY POTATO-CRAB CHOWDER
2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
3 1/2 cups (1") cubed red potato (about 1lb)
3 tablespoons flour
2 1/2 cups 2% milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4 oz) can cream-style corn
1 (14 oz) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt
melt butter in a large saucepan over medium-high heat. add onion, celery and garlic; saute 4 minutes. add potato; saute 1 minute. sprinkle with flour; cook 1 minute, stirring constantly. stir in milk, thyme, pepper, nutmeg, corn, and broth. bring to a simmer over medium heat, stirring frequently. cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
6 (1 1/2 cup) servings
1 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
3 1/2 cups (1") cubed red potato (about 1lb)
3 tablespoons flour
2 1/2 cups 2% milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4 oz) can cream-style corn
1 (14 oz) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt
melt butter in a large saucepan over medium-high heat. add onion, celery and garlic; saute 4 minutes. add potato; saute 1 minute. sprinkle with flour; cook 1 minute, stirring constantly. stir in milk, thyme, pepper, nutmeg, corn, and broth. bring to a simmer over medium heat, stirring frequently. cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
6 (1 1/2 cup) servings
Sunday, April 24, 2011
NORTH WOODS BEAN SOUP
1 cup baby carrots, halved
1 cup chopped onion
2 cloves garlic, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2" pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried italian seasoning
1/2 teaspoon black pepper
2 (15.8 oz) cans great northern beans, drained and rinsed
1 (6 oz) bag fresh baby spinach leaves
heat a large saucepan coated with pam over medium-high heat. add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally. reduce heat to medium; cook 5 minutes. add the broth, italian seasoning, pepper, and beans. bring to a boil, reduce heat, and simmer 5 minutes.
place 2 cups of the soup in a food processor or blender, and process until smooth. return the pureed mixture to the pan. simmer an additional 5 minutes. remove soup from heat. add the spinach, stirring until the spinach wilts.
5 (1 1/2 cup) servings
1 cup chopped onion
2 cloves garlic, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2" pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried italian seasoning
1/2 teaspoon black pepper
2 (15.8 oz) cans great northern beans, drained and rinsed
1 (6 oz) bag fresh baby spinach leaves
heat a large saucepan coated with pam over medium-high heat. add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally. reduce heat to medium; cook 5 minutes. add the broth, italian seasoning, pepper, and beans. bring to a boil, reduce heat, and simmer 5 minutes.
place 2 cups of the soup in a food processor or blender, and process until smooth. return the pureed mixture to the pan. simmer an additional 5 minutes. remove soup from heat. add the spinach, stirring until the spinach wilts.
5 (1 1/2 cup) servings
SAVORY GRILLED CHICKEN
3-4 pounds chicken pieces
1 (16 oz) bottle italian salad dressing
1/3 cup freshly squeezed lemon juice
1/3 cup honey
1/4 cup worcestershire sauce
2 teaspoons paprika
placd chicken in a large glass baking dish. in a bowl, stir together remaining ingredients until well blended. reserve 1/2 cup marinade for basting chicken during grilling. pour remaining marinade over chicken. cover dish with aluminum foil. refrigerate 1 hour, turning chicken once. to grill chicken, line inside of grill with aluminum foil. puncture foil at grill vent openings. remove chicken from marinade. discard marinade. turning and basting occasionally with reserved marinade, grill chicken over medium-hot coals until tender, 40-50 minutes.
6-8 servings
1 (16 oz) bottle italian salad dressing
1/3 cup freshly squeezed lemon juice
1/3 cup honey
1/4 cup worcestershire sauce
2 teaspoons paprika
placd chicken in a large glass baking dish. in a bowl, stir together remaining ingredients until well blended. reserve 1/2 cup marinade for basting chicken during grilling. pour remaining marinade over chicken. cover dish with aluminum foil. refrigerate 1 hour, turning chicken once. to grill chicken, line inside of grill with aluminum foil. puncture foil at grill vent openings. remove chicken from marinade. discard marinade. turning and basting occasionally with reserved marinade, grill chicken over medium-hot coals until tender, 40-50 minutes.
6-8 servings
BEEF BARLEY SOUP
1 pound beef cubes
1 tablespoon oil
8 cups homemade beef broth*
1/2 cup barley
1 teaspoon basil leaves
1 teaspoon salt, if desired
2 cups thinly sliced carrots
1 cup frozen peas
1/4 cup chopped onion
in dutch oven, brown beef in oil; drain. add broth. bring to a boil. add barley, basil, and if desired, salt. cover; simmer 1 hour. add veggies; cover and continue cooking 15-20 minutes or until veggies are tender.
1 tablespoon oil
8 cups homemade beef broth*
1/2 cup barley
1 teaspoon basil leaves
1 teaspoon salt, if desired
2 cups thinly sliced carrots
1 cup frozen peas
1/4 cup chopped onion
in dutch oven, brown beef in oil; drain. add broth. bring to a boil. add barley, basil, and if desired, salt. cover; simmer 1 hour. add veggies; cover and continue cooking 15-20 minutes or until veggies are tender.
Saturday, April 23, 2011
BEEF STEW
MEAT:
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef cubes
2 tablespoons shortening
6 cups water
VEGGIES:
3 medium potatoes, cut in cubes
1 green pepper, cut in strips
4 carrots, cut up
1 cup sliced celery
1 medium onion, diced (1/2 cup)
SEASONINGS:
1 tablespoon salt
2 beef bouillon cubes
1 bay leaf
mix flour, 1 teaspoon salt and pepper. coat meat with flour mixture. melt shortening. brown meat thoroughly. add water. heat until water boils. reduce heat. cover tightly. simmer 2 hours. stir in veggies and seasonings. cover and simmer until veggies are tender, about 30 minutes. remove bay leaf.
to thicken stew, shake 1 cup water and 3 tablespoons flour together. add to stew. heat, stirring constantly, until stew boils. boil and stir 1 minute.
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef cubes
2 tablespoons shortening
6 cups water
VEGGIES:
3 medium potatoes, cut in cubes
1 green pepper, cut in strips
4 carrots, cut up
1 cup sliced celery
1 medium onion, diced (1/2 cup)
SEASONINGS:
1 tablespoon salt
2 beef bouillon cubes
1 bay leaf
mix flour, 1 teaspoon salt and pepper. coat meat with flour mixture. melt shortening. brown meat thoroughly. add water. heat until water boils. reduce heat. cover tightly. simmer 2 hours. stir in veggies and seasonings. cover and simmer until veggies are tender, about 30 minutes. remove bay leaf.
to thicken stew, shake 1 cup water and 3 tablespoons flour together. add to stew. heat, stirring constantly, until stew boils. boil and stir 1 minute.
PEACHES 'N CREAM DESSERT
2 cups flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water
FILLING:
1 cup sugar
1/3 cup flour
5 medium fresh peaches, peeled and sliced
1 cup whipping cream
1/2 teaspoon cinnamon
in a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. whisk egg and water together; sprinkle over flour mixture and toss. form dough into a ball; roll out on a lightly floured surface to a 13"x9" rectangle. place in an ungreased 13"x9"x2" baking pan.
for filling, combine sugar and flour; toss with the peaches; sprinkle with cinnamon.
bake at 425° for 20 minutes. reduce heat to 350°; bake 25 minutes longer, or until peaches are tender. let stand 25 minutes before serving. refrigerate any leftovers.
12 servings
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water
FILLING:
1 cup sugar
1/3 cup flour
5 medium fresh peaches, peeled and sliced
1 cup whipping cream
1/2 teaspoon cinnamon
in a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. whisk egg and water together; sprinkle over flour mixture and toss. form dough into a ball; roll out on a lightly floured surface to a 13"x9" rectangle. place in an ungreased 13"x9"x2" baking pan.
for filling, combine sugar and flour; toss with the peaches; sprinkle with cinnamon.
bake at 425° for 20 minutes. reduce heat to 350°; bake 25 minutes longer, or until peaches are tender. let stand 25 minutes before serving. refrigerate any leftovers.
12 servings
PEANUT BUTTER CHOCOLATE CHIP COOKIES
1/2 cup butter OR margarine, softened
1/2 cup sugar
1/3 cup packed brown sugar
1/2 cup chunky peanut butter
1 egg
1 teaspoon vanilla
1 cup flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 oz) semisweet chocolate chips
in a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. combine flour, oats, baking soda and salt; stir into the creamed mixture. stir in chocolate chips. drop by rounded tablespoons onto ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool 1 minute before removing to a wire rack.
makes 2 dozen cookies
1/2 cup sugar
1/3 cup packed brown sugar
1/2 cup chunky peanut butter
1 egg
1 teaspoon vanilla
1 cup flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 oz) semisweet chocolate chips
in a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. combine flour, oats, baking soda and salt; stir into the creamed mixture. stir in chocolate chips. drop by rounded tablespoons onto ungreased baking sheets. bake at 350° for 10-12 minutes or until golden brown. cool 1 minute before removing to a wire rack.
makes 2 dozen cookies
Friday, April 22, 2011
CORN CHOWDER
1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 (10 oz) package frozen whole kernel corn
1 cup peeled, diced 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper, to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) OR skim milk
1/4 cup fresh parsley, minced
heat oil in a medium saucepan.
add celery, onion, and green pepper and saute for 2 minutes.
addcorn, potatoes, water, salt, pepper, and paprika. bring to a boil. reduce heat to medium. cook, covered, about 10 minutes or until potatoes are tender.
place 1/2 cup of the milk in a jar with a tight-fitting lid. add flour and shake vigorously.
add gradually to cooked vegetables and add remaining milk.
cook, stirring constantly, until mixture comes to a boil and thickens. serve garnished with chopped fresh parsley.
4 (1 cup) servings
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 (10 oz) package frozen whole kernel corn
1 cup peeled, diced 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper, to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) OR skim milk
1/4 cup fresh parsley, minced
heat oil in a medium saucepan.
add celery, onion, and green pepper and saute for 2 minutes.
addcorn, potatoes, water, salt, pepper, and paprika. bring to a boil. reduce heat to medium. cook, covered, about 10 minutes or until potatoes are tender.
place 1/2 cup of the milk in a jar with a tight-fitting lid. add flour and shake vigorously.
add gradually to cooked vegetables and add remaining milk.
cook, stirring constantly, until mixture comes to a boil and thickens. serve garnished with chopped fresh parsley.
4 (1 cup) servings
MELT-IN-YOUR-MOUTH MEATLOAF
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon worcestershire sauce
in a large bowl, combine the first 6 ingredients. crumble the ground beef over the mixture and mix well (the mixture will be moist.) shape into a round loaf. place in a 5 quart slow cooker. cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160°.
in a small bowl, whisk the ketchup, brown sugar mustard and worcestershire sauce. spoon over the meatloaf. cook 15 minutes longer or until heated through. let stand 10-15 minutes before cutting.
6 servings
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon worcestershire sauce
in a large bowl, combine the first 6 ingredients. crumble the ground beef over the mixture and mix well (the mixture will be moist.) shape into a round loaf. place in a 5 quart slow cooker. cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160°.
in a small bowl, whisk the ketchup, brown sugar mustard and worcestershire sauce. spoon over the meatloaf. cook 15 minutes longer or until heated through. let stand 10-15 minutes before cutting.
6 servings
JUST-LIKE-THANKSGIVING TURKEY MEATLOAF
1 cup seasoned stuffing cubes
1/2 cup milk
1 egg, beaten
1 rib celery, finely chopped
1 small onion, grated
1 small carrot, grated
1/4 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 1/2 teaspoons minced fresh sage, divided
3 teaspoons minced fresh rosemary, divided
1 1/2 pounds lean ground turkey
1/2 cup whole-berry cranberry sauce
1/2 cup ketchup
1/8 teaspoon hot pepper sauce
in a large bowl, combine stuffing cubes and milk. let stand for 10 minutes; break up stuffing cubes with a fork. stir in the egg, celery, onion, carrot, cranberries salt and pepper. combine sage and rosemary; add half to the mixture. crumble turkey over mixture and mix well. pat into an ungreased 9"x5" loaf pan.
bake, uncovered, at 375° for 25 minutes; drain if necessary.
combine the cranberry sauce, ketchup hot pepper sauce and remaining herbs; spread over meatloaf. bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.
6 servings
1/2 cup milk
1 egg, beaten
1 rib celery, finely chopped
1 small onion, grated
1 small carrot, grated
1/4 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 1/2 teaspoons minced fresh sage, divided
3 teaspoons minced fresh rosemary, divided
1 1/2 pounds lean ground turkey
1/2 cup whole-berry cranberry sauce
1/2 cup ketchup
1/8 teaspoon hot pepper sauce
in a large bowl, combine stuffing cubes and milk. let stand for 10 minutes; break up stuffing cubes with a fork. stir in the egg, celery, onion, carrot, cranberries salt and pepper. combine sage and rosemary; add half to the mixture. crumble turkey over mixture and mix well. pat into an ungreased 9"x5" loaf pan.
bake, uncovered, at 375° for 25 minutes; drain if necessary.
combine the cranberry sauce, ketchup hot pepper sauce and remaining herbs; spread over meatloaf. bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.
6 servings
ZESTY CHICKEN AND PASTA
1/4 cup tequila
1/4 cup low-sugar frozen limeade, thawed
1 tablespoon grated lime peel
1 1/2 pounds boneless skinless chicken breast halves, cut into strips
1 small orange OR yellow bell pepper, cut into 1/4" strips
1 1/2 cups sliced mushrooms (about 4 oz)
1 clove garlic, finely chopped
1 (16 oz) package uncooked low-fat spinach fettucini
1/2 cup reduced-fat parmesan cheese, grated
mix tequila, limeade and lime peel in a medium glass or plastic bowl. stir in chicken. cover and refrigerator for 30 minutes.
place chicken and marinade in a 12" skillet. stir in bell pepper, mushrooms and garlic. cook over medium-high heat 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.
cook fettucini as directed on package; drain. divide among 6 serving plates.
spoon chicken mixture over fettucini. sprinkle with cheese. garnish with additional grated lime peel if desired.
6 servings
1/4 cup low-sugar frozen limeade, thawed
1 tablespoon grated lime peel
1 1/2 pounds boneless skinless chicken breast halves, cut into strips
1 small orange OR yellow bell pepper, cut into 1/4" strips
1 1/2 cups sliced mushrooms (about 4 oz)
1 clove garlic, finely chopped
1 (16 oz) package uncooked low-fat spinach fettucini
1/2 cup reduced-fat parmesan cheese, grated
mix tequila, limeade and lime peel in a medium glass or plastic bowl. stir in chicken. cover and refrigerator for 30 minutes.
place chicken and marinade in a 12" skillet. stir in bell pepper, mushrooms and garlic. cook over medium-high heat 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.
cook fettucini as directed on package; drain. divide among 6 serving plates.
spoon chicken mixture over fettucini. sprinkle with cheese. garnish with additional grated lime peel if desired.
6 servings
THOSE POTATOES
5 medium yukon gold potatoes, peeled and sliced thin
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
8 ounces shredded jalapeno jack cheese
1 teaspoon sea salt
1 teaspoon ground black pepper
preheat oven to 350°. spray a 9"x13" pan with pam. mix together soup, milk, sour cream, salt and pepper.
place a third of the sliced potatoes into the pan, spread a third of the soup mixture over the potatoes, then sprinkle with a third of the cheese. repeat 2 more times.
cover with foil and bake for 45 minutes.
uncover and cook for another 15 minutes.
8 servings
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
8 ounces shredded jalapeno jack cheese
1 teaspoon sea salt
1 teaspoon ground black pepper
preheat oven to 350°. spray a 9"x13" pan with pam. mix together soup, milk, sour cream, salt and pepper.
place a third of the sliced potatoes into the pan, spread a third of the soup mixture over the potatoes, then sprinkle with a third of the cheese. repeat 2 more times.
cover with foil and bake for 45 minutes.
uncover and cook for another 15 minutes.
8 servings
Thursday, April 21, 2011
BANGY'S MOLASSES COOKIES
3/4 cup shortening
1 cup shortening
1/4 cup brer rabbit molasses
1 egg
2 teaspoons baking soda
2 cups flor
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
melt shortening in a 3-4 qt saucepan over low heat. allow to cool. then add sugar, molasses and egg. beat well. sift together flour, baking soda, cloves, ginger, cinnamon and salt. add these to first mixture. mix well and chill thoroughly. form into 1" balls. roll in granulated sugar and place on greased cookie sheets 2" apart. bake at 375 degrees for 8-10 minutes.
1 cup shortening
1/4 cup brer rabbit molasses
1 egg
2 teaspoons baking soda
2 cups flor
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
melt shortening in a 3-4 qt saucepan over low heat. allow to cool. then add sugar, molasses and egg. beat well. sift together flour, baking soda, cloves, ginger, cinnamon and salt. add these to first mixture. mix well and chill thoroughly. form into 1" balls. roll in granulated sugar and place on greased cookie sheets 2" apart. bake at 375 degrees for 8-10 minutes.
MEATY MUSHROOM CHILI
1 pound bulk italian sausage
1 pound ground beef
1 cup chopped onion
1 pound fresh mushrooms, sliced
1 (46 oz) can v-8 juice
1 (6 oz) can tomato paste
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon pepper
sour cream, optional
in a large saucepan, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. stir in the mushrooms, v-8, tomato paste and seasonings. bring to a boil. reduce heat; cover and simmer for 1 hour. garnish with sour cream if desired.
8 servings
1 pound ground beef
1 cup chopped onion
1 pound fresh mushrooms, sliced
1 (46 oz) can v-8 juice
1 (6 oz) can tomato paste
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon pepper
sour cream, optional
in a large saucepan, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. stir in the mushrooms, v-8, tomato paste and seasonings. bring to a boil. reduce heat; cover and simmer for 1 hour. garnish with sour cream if desired.
8 servings
SPECIAL ROAST TURKEY
1 (12-14 lb) turkey
2 cups water
2 1/2 cups chicken broth, divided
1 1/2 cups orange juice, divided
4 tablespoons soy sauce, divided
1 tablespoon chicken bouillon granules
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
ORANGE GIBLET GRAVY:
3/4 cup cup chicken broth
1/4 cup orange juice
2 teaspoons worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/4 teaspoon pepper
3 tablespoons cornstarch
1/2 cup water
place turkey on a greased rack in a roasting pan. add water, giblets and neck to pan. combine 1 1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. combine bouillon, onion and garlic powder; sprinkle over turkey, bake, uncovered, at 325 degrees for 3 1/2 hours, basting every 30 minutes. when turkey begins to brown, cover lightly with foil. remove giblets and neck when tender; set aside for gravy. combine remaining broth, orange juice and soy sauce. remove foil from turkey; pour broth mixture over turkey. bake 30 minutes longer or until a meat thermometer reads 180 degrees.
for gravy: remove meat from neck and discard the bones. chop giblets and neck meat; set aside. in a saucepan, combine 2 cups pan juices, broth, orange juice and worcestershire sauce; mix well. stir in thyme, sugar and pepper. combine cornstarch and water until smooth. whisk into broth mixture. cook and stir for 2 minutes. stir in reserved giblets and neck meat. carve turkey; serve with gravy.
8 servings
2 cups water
2 1/2 cups chicken broth, divided
1 1/2 cups orange juice, divided
4 tablespoons soy sauce, divided
1 tablespoon chicken bouillon granules
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
ORANGE GIBLET GRAVY:
3/4 cup cup chicken broth
1/4 cup orange juice
2 teaspoons worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/4 teaspoon pepper
3 tablespoons cornstarch
1/2 cup water
place turkey on a greased rack in a roasting pan. add water, giblets and neck to pan. combine 1 1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. combine bouillon, onion and garlic powder; sprinkle over turkey, bake, uncovered, at 325 degrees for 3 1/2 hours, basting every 30 minutes. when turkey begins to brown, cover lightly with foil. remove giblets and neck when tender; set aside for gravy. combine remaining broth, orange juice and soy sauce. remove foil from turkey; pour broth mixture over turkey. bake 30 minutes longer or until a meat thermometer reads 180 degrees.
for gravy: remove meat from neck and discard the bones. chop giblets and neck meat; set aside. in a saucepan, combine 2 cups pan juices, broth, orange juice and worcestershire sauce; mix well. stir in thyme, sugar and pepper. combine cornstarch and water until smooth. whisk into broth mixture. cook and stir for 2 minutes. stir in reserved giblets and neck meat. carve turkey; serve with gravy.
8 servings
RASPBERRY DELIGHT
CRUST:
2 1/4 cups flour
2 tablespoons sugar
3/4 cup butter OR margarine, softened
FILLING:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups cool whip
TOPPING:
1 (6 oz) package raspberry jello
2 cups boiling water
2 (10 oz) packages sweetened frozen raspberries
in a bowl, combine flour and sugar; blend in butter with a wooden spoon. until smooth. press into an ungreased 13"x9"x2" baking pan. bake at 300 degrees for 20-25 minutes or until set (crust will not brown). cool.
in a mixing bowl, beat cream cheese, powdered sugar, vanilla and salt until smooth. fold in cool whip. spread over crust.
for topping: dissolve jello in boiling water. stir in raspberries. chill for 20 minutes or until mixture begins to thicken. spoon over filling. refrigerate until set. cut into squares. garnish with additional cool whip and mint if desired.
2 1/4 cups flour
2 tablespoons sugar
3/4 cup butter OR margarine, softened
FILLING:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups cool whip
TOPPING:
1 (6 oz) package raspberry jello
2 cups boiling water
2 (10 oz) packages sweetened frozen raspberries
in a bowl, combine flour and sugar; blend in butter with a wooden spoon. until smooth. press into an ungreased 13"x9"x2" baking pan. bake at 300 degrees for 20-25 minutes or until set (crust will not brown). cool.
in a mixing bowl, beat cream cheese, powdered sugar, vanilla and salt until smooth. fold in cool whip. spread over crust.
for topping: dissolve jello in boiling water. stir in raspberries. chill for 20 minutes or until mixture begins to thicken. spoon over filling. refrigerate until set. cut into squares. garnish with additional cool whip and mint if desired.
Wednesday, April 20, 2011
SAVORY CRANBERRY BAKED CHICKEN
1 (4 lb) fryer chicken, cut up
2 tablespoons vegetable oil
2 tablespoons minced onion
1 (16 oz) can whole-berry cranberry sauce
1 (8 oz) can tomato sauce
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon garlic salt
1/2 teaspoon pepper
in a 13"x9"x2" baking dish, arrange chicken pieces and season, if desired. bake at 425° for 20 minutes. reduce heat to 325° and bake 20 minutes longer. meanwhile, in a saucepan, heat oil and saute onion. stir in remaining ingredients and simmer10 minutes. after chicken has baked, drain fat and pour sauce over chicken. return to the oven and bake 15-20 minutes longer.
4-6 servings
2 tablespoons vegetable oil
2 tablespoons minced onion
1 (16 oz) can whole-berry cranberry sauce
1 (8 oz) can tomato sauce
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon garlic salt
1/2 teaspoon pepper
in a 13"x9"x2" baking dish, arrange chicken pieces and season, if desired. bake at 425° for 20 minutes. reduce heat to 325° and bake 20 minutes longer. meanwhile, in a saucepan, heat oil and saute onion. stir in remaining ingredients and simmer10 minutes. after chicken has baked, drain fat and pour sauce over chicken. return to the oven and bake 15-20 minutes longer.
4-6 servings
Tuesday, April 19, 2011
APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
CAKE:
1 stick + 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled, cored and chopped apples
CRUMBLE TOPPING:
1/2 cup packed light brown
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter softened
BROWN SUGAR GLAZE:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
preheat oven to 350°. lightly grease a 13"x9" glass baking dish with 2 teaspoons of the butter.
in a large bowl, cream together the remaining stick of butter until light and fluffy. add the eggs one at a time, beating after the addition of each one. in a separate bowl or a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. add to the wet ingredients, alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.
to make the topping: in a bowl, combine the sugar, flour, cinnamon and butter. mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.
to make the glaze: in a bowl combine the sugar, vanilla, and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.
12 servings
1 stick + 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled, cored and chopped apples
CRUMBLE TOPPING:
1/2 cup packed light brown
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter softened
BROWN SUGAR GLAZE:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
preheat oven to 350°. lightly grease a 13"x9" glass baking dish with 2 teaspoons of the butter.
in a large bowl, cream together the remaining stick of butter until light and fluffy. add the eggs one at a time, beating after the addition of each one. in a separate bowl or a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. add to the wet ingredients, alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.
to make the topping: in a bowl, combine the sugar, flour, cinnamon and butter. mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.
to make the glaze: in a bowl combine the sugar, vanilla, and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.
12 servings
Sunday, April 17, 2011
HOT FUDGE-MARSHMALLOW MONKEY BREAD
1 tablespoon butter, softened
1 (16.3 oz) can homestyle buttermilk biscuits (8 biscuits)
1 (10.2 oz) can homestyle buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon cocoa
heat oven to 350°. grease a 12-cup fluted tube cake pan with 1 tablespoon butter. cut all 13 biscuits into quarters; set aside.
in a large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. microwave, uncovered, on HIGH 1-2 minutes, stirring once, until melted. using wire whisk, stir until smooth.
in a medium bowl, stir sugar and cocoa until blended.
carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. add another 1/4 of the biscuits, gently folding in to coat. using tongs, remove biscuits from chocolate, letting excess chocolate drip off. drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. layer biscuits in cake pan. repeat with remaining biscuits. sprinkle any remaining sugar mixture over biscuits.
bake 30-40 minutes or until biscuits are deep golden and no longer doughy in center. cool in pan 5 minutes. place heatproof serving plate upside down over pan; carefully turn plate and pan over. remove pan; immediately scrape any remaining topping in pan onto bread. pull apart warm bread to serve.
12 servings
1 (16.3 oz) can homestyle buttermilk biscuits (8 biscuits)
1 (10.2 oz) can homestyle buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon cocoa
heat oven to 350°. grease a 12-cup fluted tube cake pan with 1 tablespoon butter. cut all 13 biscuits into quarters; set aside.
in a large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. microwave, uncovered, on HIGH 1-2 minutes, stirring once, until melted. using wire whisk, stir until smooth.
in a medium bowl, stir sugar and cocoa until blended.
carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. add another 1/4 of the biscuits, gently folding in to coat. using tongs, remove biscuits from chocolate, letting excess chocolate drip off. drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. layer biscuits in cake pan. repeat with remaining biscuits. sprinkle any remaining sugar mixture over biscuits.
bake 30-40 minutes or until biscuits are deep golden and no longer doughy in center. cool in pan 5 minutes. place heatproof serving plate upside down over pan; carefully turn plate and pan over. remove pan; immediately scrape any remaining topping in pan onto bread. pull apart warm bread to serve.
12 servings
TOFFEE POKE CAKE
1(18.25 oz) box chocolate cake mix
1 (17 oz) jar butterscotch-caramel ice cream topping
1 (12 oz) container cool whip, thawed
3 heath bars (1.4 oz each), chopped
prepare and bake cake according to package directions, using a greased 13"x9" baking pan. cool on a wire rack.
using the handle of a wooden spoon, poke holes in the cake. pour 3/4 cup caramel topping into holes. spoon remaining caramel over cake. top with cool whip. sprinkle with candy. refrigerate for at least 2 hours before serving.
15 servings
1 (17 oz) jar butterscotch-caramel ice cream topping
1 (12 oz) container cool whip, thawed
3 heath bars (1.4 oz each), chopped
prepare and bake cake according to package directions, using a greased 13"x9" baking pan. cool on a wire rack.
using the handle of a wooden spoon, poke holes in the cake. pour 3/4 cup caramel topping into holes. spoon remaining caramel over cake. top with cool whip. sprinkle with candy. refrigerate for at least 2 hours before serving.
15 servings
Saturday, April 16, 2011
GRILLED AU VIN CHICKEN
6 chicken thighs, skinless (about 1 1/2 lbs)
1 teaspoon vegetable oil
1 teaspoon butter OR margarine
2 tablespoons shallots, finely chopped
1 clove garlic, minced
1/4 cup red currant jelly
1/2 cup red wine
1/4 cooked chicken stock OR orange juice
1 grated orange rind
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
put chicken thighs in a freezer bag.
in a saucepan, heat oil and margarine. add shallots and garlic; cook over medium heat for 5 minutes or until softened.
add jelly, wine, stock, orange rind, mustard and ginger.
heat until the jelly has just melted. remove from heat and cool to lukewarm.
pour marinade into freezer bag with chicken, close bag, and refrigerate for at least 3 hours.
drain marinade into a saucepan and bring it to a boil. reduce heat and simmer 5 minutes. use as a basting sauce during grilling.
turn the grill to medium heat. grill for 20 minutes. brush occasionally with marinade.
turn thighs and cook another 10 to 20 minutes. continue brushing occasionally with marinade until done.
6 servings
1 teaspoon vegetable oil
1 teaspoon butter OR margarine
2 tablespoons shallots, finely chopped
1 clove garlic, minced
1/4 cup red currant jelly
1/2 cup red wine
1/4 cooked chicken stock OR orange juice
1 grated orange rind
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
put chicken thighs in a freezer bag.
in a saucepan, heat oil and margarine. add shallots and garlic; cook over medium heat for 5 minutes or until softened.
add jelly, wine, stock, orange rind, mustard and ginger.
heat until the jelly has just melted. remove from heat and cool to lukewarm.
pour marinade into freezer bag with chicken, close bag, and refrigerate for at least 3 hours.
drain marinade into a saucepan and bring it to a boil. reduce heat and simmer 5 minutes. use as a basting sauce during grilling.
turn the grill to medium heat. grill for 20 minutes. brush occasionally with marinade.
turn thighs and cook another 10 to 20 minutes. continue brushing occasionally with marinade until done.
6 servings
Thursday, April 14, 2011
OLD-FASHIONED POTATO CANDY
1 small potato
2 pounds powdered sugar
peanut butter
peel and slice potato. in a small saucepot, cover potato slices with water and cook over medium heat until soft. beat until mashed. add half of the sugar and mix well. mix in remaining sugar, scraping down sides as needed.
line a countertop with a sheet of waxed paper dusted with powdered sugar. scrape out dough onto waxed paper and dust top with more powdered sugar. roll out to a thickness of about 1/4". spread dough with peanut butter and roll up like you are making cinnamon rolls. once you have rolled up into a log, roll log up in your waxed paper and cut in half. place halves in a gallon resealable plastic bag and store in the fridge until ready to serve.
when ready to serve, remove waxed paper and slice into 1/4" slices. store leftovers in the refrigerator.
2 pounds powdered sugar
peanut butter
peel and slice potato. in a small saucepot, cover potato slices with water and cook over medium heat until soft. beat until mashed. add half of the sugar and mix well. mix in remaining sugar, scraping down sides as needed.
line a countertop with a sheet of waxed paper dusted with powdered sugar. scrape out dough onto waxed paper and dust top with more powdered sugar. roll out to a thickness of about 1/4". spread dough with peanut butter and roll up like you are making cinnamon rolls. once you have rolled up into a log, roll log up in your waxed paper and cut in half. place halves in a gallon resealable plastic bag and store in the fridge until ready to serve.
when ready to serve, remove waxed paper and slice into 1/4" slices. store leftovers in the refrigerator.
LIMAS IN CHEESE SAUCE
1 (10 oz) package frozen baby lima beans
1/3 cup chopped onion
1 tablespoon butter OR margarine
1 tablespoon flour
1/4 teaspoon dry mustard
dash pepper
1/3 cup milk
1 cup grated cheddar cheese, divided
1 (4 oz) can mushroom stems and pieces, drained
1/2 cup seasoned croutons
prepare limas as directed on package. place onion and butter in small bowl. microwave on HIGH 1-1 1/2 minutes, or until tender. stir in flour, seasonings and milk. microwave on HIGH 45 seconds-1 3/4 minutes, or until thickened, stirring once or twice. combine sauce, 3/4 cheese and mushrooms, stirring until cheese melts. add to limas. sprinkle with croutons and remaining cheese. microwave on HIGH, uncovered, 1 1/2-2 1/2 minutes, or until cheese melts.
1/3 cup chopped onion
1 tablespoon butter OR margarine
1 tablespoon flour
1/4 teaspoon dry mustard
dash pepper
1/3 cup milk
1 cup grated cheddar cheese, divided
1 (4 oz) can mushroom stems and pieces, drained
1/2 cup seasoned croutons
prepare limas as directed on package. place onion and butter in small bowl. microwave on HIGH 1-1 1/2 minutes, or until tender. stir in flour, seasonings and milk. microwave on HIGH 45 seconds-1 3/4 minutes, or until thickened, stirring once or twice. combine sauce, 3/4 cheese and mushrooms, stirring until cheese melts. add to limas. sprinkle with croutons and remaining cheese. microwave on HIGH, uncovered, 1 1/2-2 1/2 minutes, or until cheese melts.
PEANUT BUTTER APPLE DIP
1 (8 oz) cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
3-4 apples, cut into wedges
in a mixing bowl combine the first four ingredients; mix well. serve with apples. store in fridge.
makes 2 2/3 cups
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
3-4 apples, cut into wedges
in a mixing bowl combine the first four ingredients; mix well. serve with apples. store in fridge.
makes 2 2/3 cups
CREAMY GELATIN DESSERT
1 (6 oz) package lemon jello
2 cups boiling water
2 cups mini marshmallows
4 large ripe bananas, cut into 1/4" slices
1 (20 oz) can crushed pineapple
2 cups cold water
1/2 cup sugar
2 tablespoons flour
2 tablespoons butter or margarine
1 cup whipping cream
1/2 cups chopped walnuts
in a bowl, dissolve jello in boiling water. stir in marshmallows until melted. stir in bananas. drain pineapple, reserving juice. add pineapple and cold water to jello mixture; mix well. pour into a 13"x9"x2" pan. chill until set. in a small saucepan, combine the sugar and flour. gradually stir in reserved pineapple juice. add butter; bring to a boil. cook and stir for 2 minutes. remove from heat. cool to room temperature, about 35-40 minutes. whip the cream; fold into pineapple juice mixture. spread over jello mixture. sprinkle with nuts. chill 1-2 hours.
16-20
2 cups boiling water
2 cups mini marshmallows
4 large ripe bananas, cut into 1/4" slices
1 (20 oz) can crushed pineapple
2 cups cold water
1/2 cup sugar
2 tablespoons flour
2 tablespoons butter or margarine
1 cup whipping cream
1/2 cups chopped walnuts
in a bowl, dissolve jello in boiling water. stir in marshmallows until melted. stir in bananas. drain pineapple, reserving juice. add pineapple and cold water to jello mixture; mix well. pour into a 13"x9"x2" pan. chill until set. in a small saucepan, combine the sugar and flour. gradually stir in reserved pineapple juice. add butter; bring to a boil. cook and stir for 2 minutes. remove from heat. cool to room temperature, about 35-40 minutes. whip the cream; fold into pineapple juice mixture. spread over jello mixture. sprinkle with nuts. chill 1-2 hours.
16-20
BEEF AND SAUSAGE STEW
2 tablespoons salad oil
1 (5 oz) can vienna sausages*
1 pound ground beef
1 1/2 cups uncooked spirals OR macaroni
2 (16 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tablespoons instant minced onion
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1 teaspoon ground oregano
1/2 teaspoon pepper
2 1/2 cups boiling water
heat oven to 400°. heat oil in dutch oven; brown vienna sausages over medium heat. remove sausages. add ground beef; cook and stir until brown. drain off fat. stir in remaining ingredients. arrange sausages on top. cover and bake until macaroni is tender, about 35 minutes.
1 (5 oz) can vienna sausages*
1 pound ground beef
1 1/2 cups uncooked spirals OR macaroni
2 (16 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tablespoons instant minced onion
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1 teaspoon ground oregano
1/2 teaspoon pepper
2 1/2 cups boiling water
heat oven to 400°. heat oil in dutch oven; brown vienna sausages over medium heat. remove sausages. add ground beef; cook and stir until brown. drain off fat. stir in remaining ingredients. arrange sausages on top. cover and bake until macaroni is tender, about 35 minutes.
ROASTED RED POTATOES
1 pound small red potatoes
1 tablespoon olive OR vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated parmesan cheese
cut the potatoes into 1/4" thick slices; toss with oil. place in a single layer in a greased 13"x9"x2" pan. sprinkle with salt, pepper and parmesan cheese. cover tightly with foil. bake at 350° for 40 minutes or until tender.
4 servings
1 tablespoon olive OR vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated parmesan cheese
cut the potatoes into 1/4" thick slices; toss with oil. place in a single layer in a greased 13"x9"x2" pan. sprinkle with salt, pepper and parmesan cheese. cover tightly with foil. bake at 350° for 40 minutes or until tender.
4 servings
AMISH SUGAR COOKIES
1 cup shortening
1 cup sugar
1egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon vanillan
1/2 teaspoon almond flavoring
colored crystal sugar
preheat oven to 350° and spray cookie sheets with pam.
mix shortening, sugar and egg in a large bowl until well blended; add the flour and mix well.
add the baking soda, cream of tartar, vanilla and almond extract; mix well.
roll cookie dough in colored sugar and form into a ball.
put the balls on a cookie sheet and flatten out just a little bit.
bake at 350° for 8 minutes.
let cookies sit for 1 minute on cookie sheet before transferring to a wire rack.
12-14 cookies
1 cup sugar
1egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon vanillan
1/2 teaspoon almond flavoring
colored crystal sugar
preheat oven to 350° and spray cookie sheets with pam.
mix shortening, sugar and egg in a large bowl until well blended; add the flour and mix well.
add the baking soda, cream of tartar, vanilla and almond extract; mix well.
roll cookie dough in colored sugar and form into a ball.
put the balls on a cookie sheet and flatten out just a little bit.
bake at 350° for 8 minutes.
let cookies sit for 1 minute on cookie sheet before transferring to a wire rack.
12-14 cookies
Wednesday, April 13, 2011
GIRL SCOUT SAMOA COOKIES
24-30 shortbread cookies
6 tablespoons butter
1/2 cup
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips
place shortbread cookie in a cup of a greased muffin tin.
in a 2 quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
heat to a full boil, stirring constantly with a wooden spoon.
boil 3 minutes, stirring constantly.
slowly pour in sweetened condensed milk, stirring constantly.
continue cooking over low heat until candy thermometer reaches 220°-228°.
remove them heat.
stir in vanilla.
beat until creamy.
immediately stir in toasted coconut and mix well.
spoon mixture by teaspoonfuls over shortbread cookies.
cool completely.
remove cooled cookies from muffin tins onto waxed paper.
melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room tempetature.
store in airtight container.
makes 24-30 cookies (depending on size of cookies)
6 tablespoons butter
1/2 cup
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips
place shortbread cookie in a cup of a greased muffin tin.
in a 2 quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
heat to a full boil, stirring constantly with a wooden spoon.
boil 3 minutes, stirring constantly.
slowly pour in sweetened condensed milk, stirring constantly.
continue cooking over low heat until candy thermometer reaches 220°-228°.
remove them heat.
stir in vanilla.
beat until creamy.
immediately stir in toasted coconut and mix well.
spoon mixture by teaspoonfuls over shortbread cookies.
cool completely.
remove cooled cookies from muffin tins onto waxed paper.
melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room tempetature.
store in airtight container.
makes 24-30 cookies (depending on size of cookies)
Tuesday, April 12, 2011
HUNAN GRILLED CHICKEN
2 boneless, skinless chicken breasts
1/2 cup reduced-sodium soy sauce
2 teaspoons brown sugar
1/2 cup rice wine
1 tablespoon sesame oil
1 tablespoon scallions, chopped
1/2" slice of ginger root
cut chicken breast in half.
mix soy sauce, brown sugar, rice wine, sesame oil, scallions and ginger root together in a shallow pan large enough to hold breasts in one layer.
place chicken in marinade, turning to coat and rub marinade into breasts.
marinate at least 1 hour, or overnight.
grill chicken over hot coals for under broiler.
strain marinade, bring to a boil, and serve it with the chicken.
1/2 cup reduced-sodium soy sauce
2 teaspoons brown sugar
1/2 cup rice wine
1 tablespoon sesame oil
1 tablespoon scallions, chopped
1/2" slice of ginger root
cut chicken breast in half.
mix soy sauce, brown sugar, rice wine, sesame oil, scallions and ginger root together in a shallow pan large enough to hold breasts in one layer.
place chicken in marinade, turning to coat and rub marinade into breasts.
marinate at least 1 hour, or overnight.
grill chicken over hot coals for under broiler.
strain marinade, bring to a boil, and serve it with the chicken.
FAMOUS OATMEAL COOKIES
1 cup firmly packed brown sugar
3/4 cup crisco OR margarine
1/2 cup sugar
1/4 cup water
1 large egg
1 teaspoon vanilla
3 cups quick OR old-fashioned oats, uncooked
1 cup flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda
preheat oven to 350°.
cream together brown sugar, shortening and sugar. add water and vanilla. beat well.
add combined oats, flour, salt and baking soda. mix well.
drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
bake 11-13 minutes until edges are golden brown.
remove to wire rack; cool completely.
store tightly covered.
5 dozem
3/4 cup crisco OR margarine
1/2 cup sugar
1/4 cup water
1 large egg
1 teaspoon vanilla
3 cups quick OR old-fashioned oats, uncooked
1 cup flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda
preheat oven to 350°.
cream together brown sugar, shortening and sugar. add water and vanilla. beat well.
add combined oats, flour, salt and baking soda. mix well.
drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
bake 11-13 minutes until edges are golden brown.
remove to wire rack; cool completely.
store tightly covered.
5 dozem
Monday, April 11, 2011
SWISS CHICKEN WITH STUFFING
4 boneless, skinless chicken breasts
4 slices swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken broth
1/4 cup milk
2 cups packaged stuffing mix
1/4 cup butter, melted
enough salt and pepper to season chicken
season both sides of chicken with salt and pepper.
place the chicken in the bottom of a slow cooker.
place one slice of swiss cheese on each piece of chicken.
pour in the broth.
place the soups and milk in a mixing bowl and stir well to combine.
pour into the slow cooker.
add the stuffing mix.
pour the melted butter over the top of the stuffing mix, being sure to cover it all.
cover and cook on LOW 8 hours.
4 slices swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken broth
1/4 cup milk
2 cups packaged stuffing mix
1/4 cup butter, melted
enough salt and pepper to season chicken
season both sides of chicken with salt and pepper.
place the chicken in the bottom of a slow cooker.
place one slice of swiss cheese on each piece of chicken.
pour in the broth.
place the soups and milk in a mixing bowl and stir well to combine.
pour into the slow cooker.
add the stuffing mix.
pour the melted butter over the top of the stuffing mix, being sure to cover it all.
cover and cook on LOW 8 hours.
CHOCOLATE PRETZEL COOKIES
1/2 cup butter OR margarine, softened
2/3 cup sugar
1 egg
2 squares (1 oz ea) unsweetened chocolate, melted and cool
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
MOCHA GLAZE:
1 cup (6 oz) semi sweet chocolate chips
1 teaspoon light corn syrup
1 teaspoon shortening
1 cup powdered sugar
4-5 tablespoons hot coffee
2 squares (1 oz ea) white baking chocolate, melted
in a mixing bowl cream butter and sugar. add egg, chocolate and vanilla; mix well. combine flour and salt; gradually add to creamed mixture and mix well. cover and chill for 1 hour or until firm. divide dough into fourths. form each portion into a 6" log. divide each log into 12 pieces. roll each piece into a 9" rope. place ropes on greased baking sheets; form into pretzel shapes and space 2" apart. bake at 400° for 5-7 minutes or until firm. cool 1 minute before removing to wire racks.
for glaze: heat the chocolate chips, corn syrup and shortening in a small saucepan over low heat until melted. stir in sugar and enough coffee to make a smooth glaze. dip pretzels; place on waxed paper or wire racks to harden. drizzle with melted white chocolate; let stsnd until chocolate is completely set. store in an airtight container.
4 dozen
2/3 cup sugar
1 egg
2 squares (1 oz ea) unsweetened chocolate, melted and cool
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
MOCHA GLAZE:
1 cup (6 oz) semi sweet chocolate chips
1 teaspoon light corn syrup
1 teaspoon shortening
1 cup powdered sugar
4-5 tablespoons hot coffee
2 squares (1 oz ea) white baking chocolate, melted
in a mixing bowl cream butter and sugar. add egg, chocolate and vanilla; mix well. combine flour and salt; gradually add to creamed mixture and mix well. cover and chill for 1 hour or until firm. divide dough into fourths. form each portion into a 6" log. divide each log into 12 pieces. roll each piece into a 9" rope. place ropes on greased baking sheets; form into pretzel shapes and space 2" apart. bake at 400° for 5-7 minutes or until firm. cool 1 minute before removing to wire racks.
for glaze: heat the chocolate chips, corn syrup and shortening in a small saucepan over low heat until melted. stir in sugar and enough coffee to make a smooth glaze. dip pretzels; place on waxed paper or wire racks to harden. drizzle with melted white chocolate; let stsnd until chocolate is completely set. store in an airtight container.
4 dozen
BROILED FISH STEAKS
mustard butter (recipe below)
3 pounds fish steaks (3/4"-1" thick)
set oven control to broil and/or 550°. place fish on lightly greased broiler pan. broil 2"-3" from heat 5-8 minutes on each side or until fish flakes easily with fork. baste frequently with mustard butter.
mustard butter: mix 1/2 cup butter, melted, 1 1/2 teaspoons salt, 1 teaspoon prepared mustard, 2 teaspoons lemon juice and dash of pepper
3 pounds fish steaks (3/4"-1" thick)
set oven control to broil and/or 550°. place fish on lightly greased broiler pan. broil 2"-3" from heat 5-8 minutes on each side or until fish flakes easily with fork. baste frequently with mustard butter.
mustard butter: mix 1/2 cup butter, melted, 1 1/2 teaspoons salt, 1 teaspoon prepared mustard, 2 teaspoons lemon juice and dash of pepper
NON-ALCOHOLIC STRAWBERRY DAQUIRI
2 cups milk
2 cups frozen strawberries, slightly thawed
1 teaspoon fine granulated sugar OR sweetener
5 ice cubes
combine all ingredients in a blender until frothy.
3 servings
2 cups frozen strawberries, slightly thawed
1 teaspoon fine granulated sugar OR sweetener
5 ice cubes
combine all ingredients in a blender until frothy.
3 servings
RAINBOW QUICHE
pastry for single crust pie (9")*
1 1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 EACH small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 oz) shredded mexican cheese blend
6 eggs
1 3/4 cups 2% milk
1/2 teaspoon salt
line a 9" deep-dish pie plate with pastry; trim and flute edges. in a large skillet, saute the broccoli, onion, mushrooms and peppers in butter until tender. stir in spinach. spoon into prepared crust; sprinkle with cheese. in a large bowl, whisk
the eggs, milk and salt; pour over cheese.
bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before cutting.
8 servings
1 1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 EACH small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 oz) shredded mexican cheese blend
6 eggs
1 3/4 cups 2% milk
1/2 teaspoon salt
line a 9" deep-dish pie plate with pastry; trim and flute edges. in a large skillet, saute the broccoli, onion, mushrooms and peppers in butter until tender. stir in spinach. spoon into prepared crust; sprinkle with cheese. in a large bowl, whisk
the eggs, milk and salt; pour over cheese.
bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before cutting.
8 servings
LIQUID SMOKE BOURBON CHICKEN
2 pounds boneless chicken breast
1 cup jim beam bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
1/2 teaspoon hickory liquid smoke
2 teaspoons worcestershire sauce
1/4 cup white vinegar
1 tablespoon freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dry mustard
salt and pepper, to taste
combine all ingredients except chicken. brush chicken with a thin coating of glaze and place on grill.
continue to baste while turning chicken.
1 cup jim beam bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
1/2 teaspoon hickory liquid smoke
2 teaspoons worcestershire sauce
1/4 cup white vinegar
1 tablespoon freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dry mustard
salt and pepper, to taste
combine all ingredients except chicken. brush chicken with a thin coating of glaze and place on grill.
continue to baste while turning chicken.
RICE PILAF
1 (14 oz) can chicken broth
1 (8 oz) can mushrooms
1 cup long-grain rice
1 tablespoon dried minced chives OR minced onions
1 tablespoon dry minced parsley
1/4 teaspoon pepper
1/2 teaspoon salt
pour chicken broth into a 4 cup measuring pitcher. drain the liquid from the mushrooms in the broth. add only enough water to give you exactly 2 2/3 cups. place liquid in 2 quart saucepan and bring to boil. add rice and everything else, including mushrooms. cover pan. turn heat to low. let simmer about 25 minutes. stir often. remove from heat and stir briefly. cover and let stand off heat 10 minutes, or until liquid is absorbed by rice.
6 servings
1 (8 oz) can mushrooms
1 cup long-grain rice
1 tablespoon dried minced chives OR minced onions
1 tablespoon dry minced parsley
1/4 teaspoon pepper
1/2 teaspoon salt
pour chicken broth into a 4 cup measuring pitcher. drain the liquid from the mushrooms in the broth. add only enough water to give you exactly 2 2/3 cups. place liquid in 2 quart saucepan and bring to boil. add rice and everything else, including mushrooms. cover pan. turn heat to low. let simmer about 25 minutes. stir often. remove from heat and stir briefly. cover and let stand off heat 10 minutes, or until liquid is absorbed by rice.
6 servings
CHOCOLATE MOUSSE PIE
1 (7 oz) milk chocolate candy bar with almonds
16 large marshmallows OR 1 1/2 cups mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell, baked OR graham cracker OR chocolate crumb crust (8" OR 9")
place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. cool. fold in whipped cream; pour into crust. refrigerate for at least 3 hours.
6-8 servings
16 large marshmallows OR 1 1/2 cups mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell, baked OR graham cracker OR chocolate crumb crust (8" OR 9")
place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. cool. fold in whipped cream; pour into crust. refrigerate for at least 3 hours.
6-8 servings
Sunday, April 10, 2011
BRUSCHETTA CHICKEN
1/2 cup flour
1/2 cup egg substitute
4 boneless, skinless chicken breast halves (4 oz each)
1/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
place flour and eggs in separate shallow bowls. dip chicken in flour, then in eggs; place in a greased 13"x9" baking dish. combine the parmesan cheese, bread crumbs and butter; sprinkle over chicken.
loosely cover baking dish with foil. bake at 375° for 20 minutes. uncover; bake 5-10 minutes longer or until a meat thermometer reads170°.
meanwhile, in a small bowl, combine the remaining ingredients. spoon over the chicken. return to the oven for 3-5 minutes or until tomato mixture is heated through.
4 servings
1/2 cup egg substitute
4 boneless, skinless chicken breast halves (4 oz each)
1/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
place flour and eggs in separate shallow bowls. dip chicken in flour, then in eggs; place in a greased 13"x9" baking dish. combine the parmesan cheese, bread crumbs and butter; sprinkle over chicken.
loosely cover baking dish with foil. bake at 375° for 20 minutes. uncover; bake 5-10 minutes longer or until a meat thermometer reads170°.
meanwhile, in a small bowl, combine the remaining ingredients. spoon over the chicken. return to the oven for 3-5 minutes or until tomato mixture is heated through.
4 servings
REINDEER FOOD
6 cups rice chex OR chocolate chex cereal
1 (12 oz) bag white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature unwrapped)
line a cookie sheet with foil or waxed paper. place cereal in a large bowl.
in a microwave-safe bowl, microwave baking chips, uncovered, on HIGH about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. stir in half the crushed peppermint candy.
pour over cereal; toss to evenly coat. spread mixture in a single layer on the cookie sheet. immediately sprinkle with remaining candy. let Iii stand until set, about 20 minutes. gently break up coated cereal. store in an airtight container.
1 (12 oz) bag white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature unwrapped)
line a cookie sheet with foil or waxed paper. place cereal in a large bowl.
in a microwave-safe bowl, microwave baking chips, uncovered, on HIGH about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. stir in half the crushed peppermint candy.
pour over cereal; toss to evenly coat. spread mixture in a single layer on the cookie sheet. immediately sprinkle with remaining candy. let Iii stand until set, about 20 minutes. gently break up coated cereal. store in an airtight container.
APPLE MUFFINS
1/2 cup brown sugar, firmly packed
6 tablespoons flour
1/4 cup unsalted butter
1 teaspoon cinnamon
1 1/2 cups brown sugar, firmly packed
2/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water
2 teaspoons apple cider vinegar
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled apples, diced into 1/2" chunks
preheat oven to 325°. butter and flour or line a 15 cup muffin tin with paper cups.
to make the topping: combine first four ingredients in a bowl. mix with fingers until crumbly. set aside.
for the muffins: beat the 1 1/2 cups brown sugar, oil, eggs and vanilla in a large bowl. combine the water and vinegar. sift together flour, soda and salt and blend into the oil mixture alternately with the water. add the diced apples and mix just until combined. spoon into muffin pan and sprinkle with topping. bake 30 minutes until golden brown and top springs back when lightly touched.
makes 15 muffins
6 tablespoons flour
1/4 cup unsalted butter
1 teaspoon cinnamon
1 1/2 cups brown sugar, firmly packed
2/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water
2 teaspoons apple cider vinegar
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled apples, diced into 1/2" chunks
preheat oven to 325°. butter and flour or line a 15 cup muffin tin with paper cups.
to make the topping: combine first four ingredients in a bowl. mix with fingers until crumbly. set aside.
for the muffins: beat the 1 1/2 cups brown sugar, oil, eggs and vanilla in a large bowl. combine the water and vinegar. sift together flour, soda and salt and blend into the oil mixture alternately with the water. add the diced apples and mix just until combined. spoon into muffin pan and sprinkle with topping. bake 30 minutes until golden brown and top springs back when lightly touched.
makes 15 muffins
CRANBERRY SPARERIBS
4 pounds spareribs
1 (16 oz) can whole-berry cranberry sauce
1 (10 oz) can beef gravy
1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar
cut ribs into serving-size pieces; place in a dutch oven or large kettle. cover with water; bring to a boil. reduce heat; cover and simmer 45 minutes. meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon. bring to a boil. reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. remove from heat; stir in vinegar. drain ribs; place with meat side up in a greased 13"x9"x2" baking dish. pour 2 1/2 cups of sauce over ribs. cover and bake at 400° for 20 minutes. uncover and bake 15-20 minutes or until meat is tender, basting every 5 minutes with remaining sauce.
6 servings
1 (16 oz) can whole-berry cranberry sauce
1 (10 oz) can beef gravy
1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar
cut ribs into serving-size pieces; place in a dutch oven or large kettle. cover with water; bring to a boil. reduce heat; cover and simmer 45 minutes. meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon. bring to a boil. reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. remove from heat; stir in vinegar. drain ribs; place with meat side up in a greased 13"x9"x2" baking dish. pour 2 1/2 cups of sauce over ribs. cover and bake at 400° for 20 minutes. uncover and bake 15-20 minutes or until meat is tender, basting every 5 minutes with remaining sauce.
6 servings
QUICK 'N EASY PIZZA SAUCE
1/2 cup fresh minced onion
2 cloves garlic, minced
1/2 tablespoon oil
1 (8 oz) can tomato sauce
1 tablespoon EACH: fresh chopped parsley and water
1 teaspoon basil
1/2 teaspoon EACH: oregano, marjoram and sugar
1/8 teaspoon pepper
in a medium saucepan, saute onions and garlic in hot oil. add remaining ingredients; stir well to combine all seasonings. cover, simmer for 20 minutes.
makes 1 1/2 cups
2 cloves garlic, minced
1/2 tablespoon oil
1 (8 oz) can tomato sauce
1 tablespoon EACH: fresh chopped parsley and water
1 teaspoon basil
1/2 teaspoon EACH: oregano, marjoram and sugar
1/8 teaspoon pepper
in a medium saucepan, saute onions and garlic in hot oil. add remaining ingredients; stir well to combine all seasonings. cover, simmer for 20 minutes.
makes 1 1/2 cups
STEAK ROLL-UPS
1 1/2 pounds boneless round steak
1/4 cup chopped onion
1/4 cup butter OR margarine, melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup flour
2 tablespoons oil
1 can cream of mushroom soup
1 1/3 cups water
3/4 teaspoon browning sauce, optional
pound steak to 1/3" thickness. cut into 6 pieces. combine next 8 ingredients; mix well. place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. roll in flour. in a large skillet, brown roll-ups in oil. combine soup, water and browning sauce if desired. cover and simmer 2 hours or until meat is tender, turning occasionally.
6 servings
1/4 cup chopped onion
1/4 cup butter OR margarine, melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup flour
2 tablespoons oil
1 can cream of mushroom soup
1 1/3 cups water
3/4 teaspoon browning sauce, optional
pound steak to 1/3" thickness. cut into 6 pieces. combine next 8 ingredients; mix well. place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. roll in flour. in a large skillet, brown roll-ups in oil. combine soup, water and browning sauce if desired. cover and simmer 2 hours or until meat is tender, turning occasionally.
6 servings
MEATLOAF MAKEOVER
dice leftover meatloaf into tiny cubes, add cooked elbow macaroni and stir in spaghetti sauce.
LEMON SOY CHICKEN
1 (2 1/2-3 lb) chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon pepper
1 fresh lemon, sliced
1 tablespoon fresh lemon juice
3 tablespoons water
1 tablespoon soy since
1/2 tablespoon sugar
1/4 teaspoon ground ginger
1 clove garlic, minced or pressed
wash chicken. pat dry. sprinkle with salt and pepper.
place chicken, skin side down, in a shallow baking dish.
mix lemon slices, lemon juice, water, soy sauce, ginger and garlic. pour over chicken.
bake at 400° for 40 minutes. turn chicken halfway through baking time. baste 2 or 3 times during cooking.
1 teaspoon salt
1/4 teaspoon pepper
1 fresh lemon, sliced
1 tablespoon fresh lemon juice
3 tablespoons water
1 tablespoon soy since
1/2 tablespoon sugar
1/4 teaspoon ground ginger
1 clove garlic, minced or pressed
wash chicken. pat dry. sprinkle with salt and pepper.
place chicken, skin side down, in a shallow baking dish.
mix lemon slices, lemon juice, water, soy sauce, ginger and garlic. pour over chicken.
bake at 400° for 40 minutes. turn chicken halfway through baking time. baste 2 or 3 times during cooking.
Saturday, April 9, 2011
APPLE ORCHARD PUNCH
1 (32 oz) bottle apple juice, chilled
1 (12 oz) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
in a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. stir until the cranberry juice concentrate is dissolved, then slowly pour in the ginger ale.
thinly slice the apple vertically, forming whole apple slices. float apple slices on top of punch.
12 servings
1 (12 oz) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
in a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. stir until the cranberry juice concentrate is dissolved, then slowly pour in the ginger ale.
thinly slice the apple vertically, forming whole apple slices. float apple slices on top of punch.
12 servings
IRISH COFFEE BROWNIE CUPCAKES
BROWNIE:
5 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
in a medium bowl, beat butter and sugar until light and fluffy. mix in egg and vanilla until thoroughly combined. mix in cocoa powder, flour and salt until just combined. set aside.
CUPCAKE:
1 cup whole milk
1 cup whole roasted coffee beans
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter, room temperature
1 1/4 cups sugar
2 eggs
1/4 cup whiskey
brownie batter from above
in a small saucepan on medium-high, heat milk and coffee beans until just boiling. remove from heat, cover, and steep for 15 minutes. using a sieve remove the beans from the milk and set the milk aside. you will only need 3/4 cup of the milk so it's okay if some sticks to the beans during this process.
preheat oven to 350°.
in a medium bowl, mix flour, salt, baking soda and baking powder. in a separate medium bowl, beat butter and sugar until light and fluffy. add eggs to the butter/sugar mixture, mixing until fully incorporated. in a small bowl, mix together whiskey and 3/4 cup of the coffee-infused milk. alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined. fill cupcake liners 3/4 full with cupcake batter. spoon 1 heaping tablespoon of brownie batter into the center of each cupcake. bake for 25 minutes or until cupcakes bounce back when lightly touched.
FROSTING:
8 ounces cream cheese
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 tablespoons whiskey
in a medium bowl, mix cream cheese and butter until light and fluffy. mix in powdered sugar a little bit at a time until fully combined. mix in cocoa powder and whiskey. spread or pipe onto cupcakes.
16 cupcakes
5 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
in a medium bowl, beat butter and sugar until light and fluffy. mix in egg and vanilla until thoroughly combined. mix in cocoa powder, flour and salt until just combined. set aside.
CUPCAKE:
1 cup whole milk
1 cup whole roasted coffee beans
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter, room temperature
1 1/4 cups sugar
2 eggs
1/4 cup whiskey
brownie batter from above
in a small saucepan on medium-high, heat milk and coffee beans until just boiling. remove from heat, cover, and steep for 15 minutes. using a sieve remove the beans from the milk and set the milk aside. you will only need 3/4 cup of the milk so it's okay if some sticks to the beans during this process.
preheat oven to 350°.
in a medium bowl, mix flour, salt, baking soda and baking powder. in a separate medium bowl, beat butter and sugar until light and fluffy. add eggs to the butter/sugar mixture, mixing until fully incorporated. in a small bowl, mix together whiskey and 3/4 cup of the coffee-infused milk. alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined. fill cupcake liners 3/4 full with cupcake batter. spoon 1 heaping tablespoon of brownie batter into the center of each cupcake. bake for 25 minutes or until cupcakes bounce back when lightly touched.
FROSTING:
8 ounces cream cheese
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 tablespoons whiskey
in a medium bowl, mix cream cheese and butter until light and fluffy. mix in powdered sugar a little bit at a time until fully combined. mix in cocoa powder and whiskey. spread or pipe onto cupcakes.
16 cupcakes
BAKED ZITI
G1 pound ziti
16 ounces cottage cheese
1 1/2 cups grated parmesan cheese
2 eggs
2 tablespoons olive oil
5 cloves garlic, minced
1 (28 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4" cubes
salt and pepper to taste
preheat oven to 350°. whisk cottage cheese, eggs and 1 cup parmesan together in medium bowl; set aside. prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5-7 minutes. drain pasta and leave in colander.
meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. stir in tomato sauce, diced tomatoes, oregano and basil. season with salt and pepper to taste. simmer until thickened, about 10 minutes. in a medium saucepan, whisk corn starch into heavy cream. bring to a simmer over medium heat and cook until thickened, 3-4 minutes. remove pot from heat and add cottage cheese to thickened cream. stir cottage cheese cream mixture into tomato mixture and mix well. add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
transfer pasta mixture to a 9"x13" baking dish. sprinkle remaining cubed mozzarella and remaining 1/2 cup parmesan cheese over pasta. cover baking dish tightly with foil and bake for 30 minutes. remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. cool for 10 minutes before serving.
8 servings
16 ounces cottage cheese
1 1/2 cups grated parmesan cheese
2 eggs
2 tablespoons olive oil
5 cloves garlic, minced
1 (28 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4" cubes
salt and pepper to taste
preheat oven to 350°. whisk cottage cheese, eggs and 1 cup parmesan together in medium bowl; set aside. prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5-7 minutes. drain pasta and leave in colander.
meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. stir in tomato sauce, diced tomatoes, oregano and basil. season with salt and pepper to taste. simmer until thickened, about 10 minutes. in a medium saucepan, whisk corn starch into heavy cream. bring to a simmer over medium heat and cook until thickened, 3-4 minutes. remove pot from heat and add cottage cheese to thickened cream. stir cottage cheese cream mixture into tomato mixture and mix well. add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
transfer pasta mixture to a 9"x13" baking dish. sprinkle remaining cubed mozzarella and remaining 1/2 cup parmesan cheese over pasta. cover baking dish tightly with foil and bake for 30 minutes. remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. cool for 10 minutes before serving.
8 servings
EVERYTHING-BUT-THE-KITCHEN SINK BAR COOKIES
1 (18 oz) package refrigerated chocolate chip cookie dough
1 (7 oz) jar of marshmallow creme
1/2 cup creamy peanut butter
1 1/2 cups corn chex
1/2 cup plain m&m's
preheat oven to 350°.
grease a 13"x9"x2" baking pan.
press dough into prepared pan.
bake 13 minutes.
remove from oven.
drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
bake 1 minute.
carefully spread marshmallow creme and peanut butter over cookie base.
sprinkle with cereal and m&m's.
bake 7 minutes.
cool completely in pan on wire rack.
cut into bars.
1 (7 oz) jar of marshmallow creme
1/2 cup creamy peanut butter
1 1/2 cups corn chex
1/2 cup plain m&m's
preheat oven to 350°.
grease a 13"x9"x2" baking pan.
press dough into prepared pan.
bake 13 minutes.
remove from oven.
drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
bake 1 minute.
carefully spread marshmallow creme and peanut butter over cookie base.
sprinkle with cereal and m&m's.
bake 7 minutes.
cool completely in pan on wire rack.
cut into bars.
DOUBLE WHITE CHOCOLATE AND PRETZEL PEANUT BUTTER COOKIES WITH SEA SALT
1 stick (8 tablespoons) butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tbs to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 cup additional white chocolate chips
preheat oven to 350°. cream butter and sugars until light and fluffy. melt white chocolate chips and 2 tablespoons peanut butter over a double boiler until melted. add melted chocolate chips and remaining peanut butter to beaten butter and sugars. beat in egg and vanilla.
place flour, baking soda and salt in a bowl; mix to combine. add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. with a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. with the palms of your hands, gently press down each cookie to about 1/2" thickness. sprinkle each cookie with a touch of sea salt. bake for 12-15 minutes or until edges become golden and slightly crisp. let cool for 10 minutes on baking sheet before removing.
3 dozen cookies
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tbs to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 cup additional white chocolate chips
preheat oven to 350°. cream butter and sugars until light and fluffy. melt white chocolate chips and 2 tablespoons peanut butter over a double boiler until melted. add melted chocolate chips and remaining peanut butter to beaten butter and sugars. beat in egg and vanilla.
place flour, baking soda and salt in a bowl; mix to combine. add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. with a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. with the palms of your hands, gently press down each cookie to about 1/2" thickness. sprinkle each cookie with a touch of sea salt. bake for 12-15 minutes or until edges become golden and slightly crisp. let cool for 10 minutes on baking sheet before removing.
3 dozen cookies
SHRIMP SALAD
1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped green bell pepper
1 tablespoon chopped green onion
1 tablespoon freshly squeezed lemon juice
1 (8 oz) package shrimp
1 cup cracker barrel shredded cheddar
mix mayonnaise, chili sauce, bell pepper, green onion and lemon juice in a large bowl. add remaining ingredients; mix lightly. serve over lettuce if desired. garnish with sliced hard-boiled egg.
4 servings
2 tablespoons chili sauce
2 tablespoons chopped green bell pepper
1 tablespoon chopped green onion
1 tablespoon freshly squeezed lemon juice
1 (8 oz) package shrimp
1 cup cracker barrel shredded cheddar
mix mayonnaise, chili sauce, bell pepper, green onion and lemon juice in a large bowl. add remaining ingredients; mix lightly. serve over lettuce if desired. garnish with sliced hard-boiled egg.
4 servings
ZUCCHINI CASSEROLE
2 medium grated and seeded zucchinis
1 onion, chopped
1 1/2 cups grated sharp cheese
1 1/4 cups bisquick
1 teaspoon salt
1 teaspoon pepper
1/2 cup oil
3 eggs, beaten
mix all ingredients together, reserving some cheese to sprinkle on top. put into a 9"x13" baking dish. bake at 350°, uncovered, 45 minutes to 1 hour.
1 onion, chopped
1 1/2 cups grated sharp cheese
1 1/4 cups bisquick
1 teaspoon salt
1 teaspoon pepper
1/2 cup oil
3 eggs, beaten
mix all ingredients together, reserving some cheese to sprinkle on top. put into a 9"x13" baking dish. bake at 350°, uncovered, 45 minutes to 1 hour.
BAKED BRUNCH SANDWICHES
3 tablespoons dijon mustard
12 slices bread
6 slices fully cooked ham
12 slices cheddar OR swiss cheese
1 medium tomato, thinly sliced
3 tablespoons butter OR magarine, softened
4 eggs
1/4 cup milk
1/4 teaspoon pepper
spread mustard on one side of 6 slices of bread. layer ham, cheese and tomato over mustard; top with remaining bread. butter the outsides of the sandwiches; cut in half. arrange in a greased 13"x9"x2" dish. beat eggs, milk and pepper; pour over sandwiches. cover and refrigerate 30 minutes before baking. bake, uncovered, at 375° for 30 minutes or until threw sandwiches are golden brown and the cheese is melted.
6 servings
12 slices bread
6 slices fully cooked ham
12 slices cheddar OR swiss cheese
1 medium tomato, thinly sliced
3 tablespoons butter OR magarine, softened
4 eggs
1/4 cup milk
1/4 teaspoon pepper
spread mustard on one side of 6 slices of bread. layer ham, cheese and tomato over mustard; top with remaining bread. butter the outsides of the sandwiches; cut in half. arrange in a greased 13"x9"x2" dish. beat eggs, milk and pepper; pour over sandwiches. cover and refrigerate 30 minutes before baking. bake, uncovered, at 375° for 30 minutes or until threw sandwiches are golden brown and the cheese is melted.
6 servings
FLAKY GARLIC ROLLS
1 tube (6 oz) refrigerated flaky biscuits
1-2 tablespoons butter OR margarine, melted
1/4-1/2 teaspoon garlic salt
separate each biscuit into three pieces; place on a greased baking sheet. brush with butter; sprinkle with garlic salt. bake at 400° for 8-10 minutes or until golden brown. serve warm.
15 rolls
1-2 tablespoons butter OR margarine, melted
1/4-1/2 teaspoon garlic salt
separate each biscuit into three pieces; place on a greased baking sheet. brush with butter; sprinkle with garlic salt. bake at 400° for 8-10 minutes or until golden brown. serve warm.
15 rolls
CUCUMBERS WITH DRESSING
1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers
in a bowl, combine mayonnaise, sugar, vinegar and salt. add cucumbers; stir to coat. cover and refrigerate 2 hours.
6-8 servings
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers
in a bowl, combine mayonnaise, sugar, vinegar and salt. add cucumbers; stir to coat. cover and refrigerate 2 hours.
6-8 servings
FINGER LICKIN' CHICKEN
2 1/2-3 pounds boneless, skinless chicken breasts
1/4 cup reduced sodium chicken broth
1/2 cup balsamic vinegar
1/3 cup chopped scallions
2 tablespoons dijon mustard
1 tablespoon sugar (or sugar substitute)
2 teaspoons worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked black pepper
Rinse the chicken pieces off and pat until dry.
arrange the chicken in a shallow baking dish.
in a small bowl, combine the chicken broth, balsamic vinegar, chopped scallions, dijon mustard, minced garlic, sugar, worcestershire sauce, dry mustard and black pepper and whisk to blend well.
pour the marinade over the chicken; cover and refrigerate for at least 24 hours, turning occasionally.
preheat oven to 325° and bake for 30-40 minutes.
remove chicken from the marinade and save remaining marinade.
place the chicken on a prepared grill and cook for 5-6 minutes on each side, until tender, basting with the reserved marinade. serve immediately.
1/4 cup reduced sodium chicken broth
1/2 cup balsamic vinegar
1/3 cup chopped scallions
2 tablespoons dijon mustard
1 tablespoon sugar (or sugar substitute)
2 teaspoons worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked black pepper
Rinse the chicken pieces off and pat until dry.
arrange the chicken in a shallow baking dish.
in a small bowl, combine the chicken broth, balsamic vinegar, chopped scallions, dijon mustard, minced garlic, sugar, worcestershire sauce, dry mustard and black pepper and whisk to blend well.
pour the marinade over the chicken; cover and refrigerate for at least 24 hours, turning occasionally.
preheat oven to 325° and bake for 30-40 minutes.
remove chicken from the marinade and save remaining marinade.
place the chicken on a prepared grill and cook for 5-6 minutes on each side, until tender, basting with the reserved marinade. serve immediately.
PANCAKE CUPCAKES
2 cups bisquick
1 cup milk
2 eggs
1/2 stick butter
12 tablespoons filling (nutella, fruit jam, or cream cheese)
powdered sugar for sprinkling
maple syrup for serving
preheat oven to 400°. generously coat the bottom and sides of a 12 muffin cupcake tin with butter. make bisquick pancakes per instructions on the box. fill each cup in the cupcake tin halfway. add 1 tablespoon of filling to the middle of each cupcake, then cover with the remaining pancake mix. bake 20 minutes. remove from oven, place on serving dish and use a flour sifter to sprinkle with powdered sugar. serve with warm syrup.
1 cup milk
2 eggs
1/2 stick butter
12 tablespoons filling (nutella, fruit jam, or cream cheese)
powdered sugar for sprinkling
maple syrup for serving
preheat oven to 400°. generously coat the bottom and sides of a 12 muffin cupcake tin with butter. make bisquick pancakes per instructions on the box. fill each cup in the cupcake tin halfway. add 1 tablespoon of filling to the middle of each cupcake, then cover with the remaining pancake mix. bake 20 minutes. remove from oven, place on serving dish and use a flour sifter to sprinkle with powdered sugar. serve with warm syrup.
Friday, April 8, 2011
RANCH POTATOES
2 1/2 pounds small red potatoes, quartered
1 cup sour cream
1 envelope dry buttermilk ranch salad dressing mix
1 can cream of chicken soup
spray the inside of a slow cooker with pam.
place the potatoes in the slow cooker.
combine the remaining ingredients in a bowl. spoon over potatoes and stir gently.
cover and cook on LOW 7-8 hours, or on HIGH 3 1/2-4 hours, or until potatoes are tender not dry or mushy.
stir carefully before serving.
1 cup sour cream
1 envelope dry buttermilk ranch salad dressing mix
1 can cream of chicken soup
spray the inside of a slow cooker with pam.
place the potatoes in the slow cooker.
combine the remaining ingredients in a bowl. spoon over potatoes and stir gently.
cover and cook on LOW 7-8 hours, or on HIGH 3 1/2-4 hours, or until potatoes are tender not dry or mushy.
stir carefully before serving.
HOLY COW CAKE
CAKE:
1 (18.25 oz) package plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
TOPPING:
1 (8 oz) jar caramel topping
1 (14 oz) sweetened condensed milk
4 butterfinger candy bars (2.1 oz each), crushed
1 (12 oz) container cool whip, thawed
1 (8 oz) cream cheese, at room temperature
place rack in the center of the oven and preheat the oven to 350°. lightly mist a 13"x9" cake pan with pam. set the pan aside.
place the cake mix, water, oil and eggs in a large mixing bowl. blend with an electric mixer on low speed for 1 minute. stop the machine and scrape down the sides of the bowl with a rubber spatula. increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. the batter should look thick and well blended. pour the batter into the prepared pan, smoothing out the top with the rubber spatula. place the pan in the oven.
bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35-38 minutes. remove the pans from the oven and place it on a wire rack. immediately poke holes in the top of the cake with a drinking straw or chopstick.
to prepare the topping: place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. spoon this mixture over the warm cake so that it can seep down into the holes. measure out half of the crushed candy bars and sprinkle the pieces over the cake.
place the cool whip and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. spread the mixture over the top of the candy. sprinkle the remaining candy pieces on top.
place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
serves 20
1 (18.25 oz) package plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
TOPPING:
1 (8 oz) jar caramel topping
1 (14 oz) sweetened condensed milk
4 butterfinger candy bars (2.1 oz each), crushed
1 (12 oz) container cool whip, thawed
1 (8 oz) cream cheese, at room temperature
place rack in the center of the oven and preheat the oven to 350°. lightly mist a 13"x9" cake pan with pam. set the pan aside.
place the cake mix, water, oil and eggs in a large mixing bowl. blend with an electric mixer on low speed for 1 minute. stop the machine and scrape down the sides of the bowl with a rubber spatula. increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. the batter should look thick and well blended. pour the batter into the prepared pan, smoothing out the top with the rubber spatula. place the pan in the oven.
bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35-38 minutes. remove the pans from the oven and place it on a wire rack. immediately poke holes in the top of the cake with a drinking straw or chopstick.
to prepare the topping: place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. spoon this mixture over the warm cake so that it can seep down into the holes. measure out half of the crushed candy bars and sprinkle the pieces over the cake.
place the cool whip and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. spread the mixture over the top of the candy. sprinkle the remaining candy pieces on top.
place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
serves 20
RICOTTA MASCARPONE MOUSSE WITH BALSAMIC STRAWBERRIES
1 cup heavy cream
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup sugar
zest of 1 lemon
2 pounds strawberries, cleaned, hulled, cut into quarters
1/4 cup balsamic vinegar, or to taste
in a medium bowl, beat the cream until soft peaks form.
in a large bowl, combine the ricotta, marscapone, 1/2 cup of sugar and the lemon zest. using an electric mixer, whip the mixture until thoroughly combined and smooth.
gradually fold the whipped cream into the ricotta until the mixture is smooth. cover and refrigerate for a couple of hours.
put the strawberries in another bowl.
half an hour before serving, gently mix in the remaining sugar and balsamic vinegar.
do not let the strawberries sit in the balsamic vinegar longer than 30 minutes. the acidity of the vinegar will cook the strawberries and make them mushy.
when ready to serve, fill glass bowls halfway with the strawberries and their juices. spoon on the ricotta/mascsrpone mousse or use a pastry bag to pipe the mousse.
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup sugar
zest of 1 lemon
2 pounds strawberries, cleaned, hulled, cut into quarters
1/4 cup balsamic vinegar, or to taste
in a medium bowl, beat the cream until soft peaks form.
in a large bowl, combine the ricotta, marscapone, 1/2 cup of sugar and the lemon zest. using an electric mixer, whip the mixture until thoroughly combined and smooth.
gradually fold the whipped cream into the ricotta until the mixture is smooth. cover and refrigerate for a couple of hours.
put the strawberries in another bowl.
half an hour before serving, gently mix in the remaining sugar and balsamic vinegar.
do not let the strawberries sit in the balsamic vinegar longer than 30 minutes. the acidity of the vinegar will cook the strawberries and make them mushy.
when ready to serve, fill glass bowls halfway with the strawberries and their juices. spoon on the ricotta/mascsrpone mousse or use a pastry bag to pipe the mousse.
Thursday, April 7, 2011
PASTA WITH ASPARAGUS
5 cloves garlic, minced
1 teaspoon dried red pepper flakes
2-3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter OR margarine
1 pound fresh asparagus, cut into 1 1/2" pieces
salt to taste
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1/2 pound mostaccioli OR elbow macaroni, cooked and drained
in a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. add parmesan cheese; mix well. pour over hot pasta and toss to coat. serve immediately.
4-6 servings
1 teaspoon dried red pepper flakes
2-3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter OR margarine
1 pound fresh asparagus, cut into 1 1/2" pieces
salt to taste
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1/2 pound mostaccioli OR elbow macaroni, cooked and drained
in a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. add parmesan cheese; mix well. pour over hot pasta and toss to coat. serve immediately.
4-6 servings
CHERRY (OR STRAWBERRY) RICE DESSERT
3 cups cooked long-grain rice
1/2 cup chopped pecans
1 (8 oz) package cream cheese, softened, divided
1 (21 oz) can cherry OR strawberry pie filling
1 cup powdered sugar
1 (12 oz) carton cool whip, thawed, divided
1 (3.4 oz) package instant coconut cream pudding
3 cups cold milk
1 cup flaked coconut, toasted
in a bowl, combine rice, pecans and a third of the cream cheese; mix well. spread into a greased 13"x9"x2" baking dish. refrigerate for 30 minutes; spread with pie filling. refrigerate for 15 minutes. in a bowl, combine sugar and the remaining cream cheese. fold in half of the cool whip; spread over pie filling. refrigerate for 30 minutes. in a mixing bowl, beat pudding mix and milk for 2 minutes or until thickened. pour over top; refrigerate for 30 minutes. spread with remaining cool whip. sprinkle with coconut.
16-20 servings
1/2 cup chopped pecans
1 (8 oz) package cream cheese, softened, divided
1 (21 oz) can cherry OR strawberry pie filling
1 cup powdered sugar
1 (12 oz) carton cool whip, thawed, divided
1 (3.4 oz) package instant coconut cream pudding
3 cups cold milk
1 cup flaked coconut, toasted
in a bowl, combine rice, pecans and a third of the cream cheese; mix well. spread into a greased 13"x9"x2" baking dish. refrigerate for 30 minutes; spread with pie filling. refrigerate for 15 minutes. in a bowl, combine sugar and the remaining cream cheese. fold in half of the cool whip; spread over pie filling. refrigerate for 30 minutes. in a mixing bowl, beat pudding mix and milk for 2 minutes or until thickened. pour over top; refrigerate for 30 minutes. spread with remaining cool whip. sprinkle with coconut.
16-20 servings
SLOW COOKER VEGGIE SOUP
1 pound boneless round steak, cut into 1/2" cubes
1 (14 1/2 oz) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 ribs celery, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed veggies
in a slow cooker, combine the first 12 ingredients. cover and cook on HIGH for 6 hours. add veggies; cover and cook on HIGH 2 hours longer or until the meat and veggies are tender.
8-10 servings (about 2 1/2 qts)
1 (14 1/2 oz) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 ribs celery, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed veggies
in a slow cooker, combine the first 12 ingredients. cover and cook on HIGH for 6 hours. add veggies; cover and cook on HIGH 2 hours longer or until the meat and veggies are tender.
8-10 servings (about 2 1/2 qts)
SWEET POTATO CASSEROLE #1
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/3 stick butter, melted
1/2 cup milk
1 teaspoon vanilla
TOPPING:
1 cup brown sugar
1 cup nuts
1/3 stick butter, melted
combine sweet potatoes, 1 cup sugar, 1/2 teaspoon salt, 2 beaten eggs, 1/3 stick melted butter, 1/2 cup milk, and 1 teaspoon vanilla. mix with mixer, then put in 9"x13" pan.
for the topping; mix brown sugar, nuts and 1/3 stick melted butter. make like crumbs and put on top of sweet potato mix. bake for 1/2 hour at 350°.
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/3 stick butter, melted
1/2 cup milk
1 teaspoon vanilla
TOPPING:
1 cup brown sugar
1 cup nuts
1/3 stick butter, melted
combine sweet potatoes, 1 cup sugar, 1/2 teaspoon salt, 2 beaten eggs, 1/3 stick melted butter, 1/2 cup milk, and 1 teaspoon vanilla. mix with mixer, then put in 9"x13" pan.
for the topping; mix brown sugar, nuts and 1/3 stick melted butter. make like crumbs and put on top of sweet potato mix. bake for 1/2 hour at 350°.
CITRUS GROVE PUNCH
3 cups sugar
2 cups water
6 cups orange juice, chilled
6 cups grapefruit juice, chilled
1 1/2 cups lime juice, chilled
1 liter ginger ale, chilled
in a saucepan, bring sugar and water to a boil; cook for 5 minutes. cover and refrigerate until cool. combine juices and sugar mixture; mix well. just before serving, stir in ginger ale. serve over ice.
makes 6 quarts
2 cups water
6 cups orange juice, chilled
6 cups grapefruit juice, chilled
1 1/2 cups lime juice, chilled
1 liter ginger ale, chilled
in a saucepan, bring sugar and water to a boil; cook for 5 minutes. cover and refrigerate until cool. combine juices and sugar mixture; mix well. just before serving, stir in ginger ale. serve over ice.
makes 6 quarts
NUTELLA BROWNIES
2 cups bittersweet chocolate chips
1/2 cup butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1 cup nutella
preheat oven to 350°. grease and flour an 8"x8" baking dish._
melt butter and 1 1/2 cups of bittersweet chocolate chips in a pan over low heat. once melted, remove from heat and allow to cool, about 10-15 minutes. (if you don't allow to cool, your brownies will be cakey instead of chewy.)
in a bowl, beat sugar, eggs and vanilla together. in another bowl, mix flour and salt.
once the chocolate has cooled, mix it into the egg mixture. slowly add flour mixture and mix until combined. fold in remaining chocolate chips and nutella. batter will be thick.
spread brownie mix into baking dish. bake for 35-45 minutes or until toothpick inserted comes out with a few crumbs on it. allow to cool before cutting.
1/2 cup butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1 cup nutella
preheat oven to 350°. grease and flour an 8"x8" baking dish._
melt butter and 1 1/2 cups of bittersweet chocolate chips in a pan over low heat. once melted, remove from heat and allow to cool, about 10-15 minutes. (if you don't allow to cool, your brownies will be cakey instead of chewy.)
in a bowl, beat sugar, eggs and vanilla together. in another bowl, mix flour and salt.
once the chocolate has cooled, mix it into the egg mixture. slowly add flour mixture and mix until combined. fold in remaining chocolate chips and nutella. batter will be thick.
spread brownie mix into baking dish. bake for 35-45 minutes or until toothpick inserted comes out with a few crumbs on it. allow to cool before cutting.
VEGETABLE CONFETTI SOUP
2 tablespoons olive oil
1 large sweet onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
2 medium leeks, white and green parts, sliced and washed to remove sand
1 1/2 cups mixed grains - white and brown rice, wild rice, red and white quinoa, french lentils and barley (feel free to use whatever grains you like or have on hand)
3 cups water
2 large stalks celery, chopped
3 large carrots, chopped
2 medium parsnips, peeled and chopped
1/2 celery root, peeled and chopped
1 small yam, peeled and chopped
1 small sweet potato, peeled and chopped
juice of 1 lemon and a 3"strip of zest
3 quarts vegetable OR chicken stock
salt and pepper, to taste
1/2 cup chopped parsley
in a large pot, heat olive oil over medium heat. saute onion, shallot, garlic, and leeks until opaque, but not yet browning. add mixed grains and saute until grain is slightly toasted and aromatics begin to brown. add water and simmer until reduced by half.
add veggies, lemon and stock. simmer until veggies and grains are tender, about 25-30 minutes. add salt and pepper to taste. just before removing from heat, add minced parsley.
serve warm with bread and cheese, if desired.
1 large sweet onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
2 medium leeks, white and green parts, sliced and washed to remove sand
1 1/2 cups mixed grains - white and brown rice, wild rice, red and white quinoa, french lentils and barley (feel free to use whatever grains you like or have on hand)
3 cups water
2 large stalks celery, chopped
3 large carrots, chopped
2 medium parsnips, peeled and chopped
1/2 celery root, peeled and chopped
1 small yam, peeled and chopped
1 small sweet potato, peeled and chopped
juice of 1 lemon and a 3"strip of zest
3 quarts vegetable OR chicken stock
salt and pepper, to taste
1/2 cup chopped parsley
in a large pot, heat olive oil over medium heat. saute onion, shallot, garlic, and leeks until opaque, but not yet browning. add mixed grains and saute until grain is slightly toasted and aromatics begin to brown. add water and simmer until reduced by half.
add veggies, lemon and stock. simmer until veggies and grains are tender, about 25-30 minutes. add salt and pepper to taste. just before removing from heat, add minced parsley.
serve warm with bread and cheese, if desired.
ORANGE BREAD
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3 teaspoons orange zest
3/4 cups orange juice
1/2 cup milk
3/4 cup sugar
1 cup chopped nuts
2 eggs
3 tablespoons oil
preheat oven to 350°.
prepare a loaf pan by lightly oiling and flouring.
place all ingredients in a bowl and mix well. pour batter into loaf pan and place in oven.
bake for about 55-60 minutes, checking for doneness at about 50 minutes.
2 1/2 teaspoons baking powder
1 teaspoon salt
3 teaspoons orange zest
3/4 cups orange juice
1/2 cup milk
3/4 cup sugar
1 cup chopped nuts
2 eggs
3 tablespoons oil
preheat oven to 350°.
prepare a loaf pan by lightly oiling and flouring.
place all ingredients in a bowl and mix well. pour batter into loaf pan and place in oven.
bake for about 55-60 minutes, checking for doneness at about 50 minutes.
MARGARITA GRILLED CHICKEN
4 boneless, skinless chicken breasts
1 cup liquid margarita mix
freshly ground black pepper, to taste
pour margarita mix over chicken and marinate for 2 hours in the refrigerator.
drain and dust chicken breasts with black pepper.
grill chicken until fully cooked.
1 cup liquid margarita mix
freshly ground black pepper, to taste
pour margarita mix over chicken and marinate for 2 hours in the refrigerator.
drain and dust chicken breasts with black pepper.
grill chicken until fully cooked.
GLAZED GUINESS CUPCAKES
1 cup guiness
1 stick + 1 tablespoon butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla
2 cups flour
2 1/2 teaspoons baking soda
8 ounces cream cheese
1 1/4 cups powdered sugar
1/3 cup milk
preheat oven to 350°. place liners in cupcake tins.
combine the guiness and the butter, cut into 1" chunks, in a large saucepan; heat to melt the butter.
remove from heat; whisk in the cocoa and sugar.
in a separate bowl, whisk the sour cream with the eggs and vanilla; add to the beer mixture.
sift together the flour and baking soda; fold into the batter.
pour batter into cupcake tins and bake for 25 minutes or until toothpick inserted in center comes out clean.
let stand 10 minutes; remove from tins and cool completely on a wire rack.
to make glaze: using a mixer, whip cream cheese until smooth. sift in sugar and beat. add milk; beat until smooth. spread glaze over cooled cupcakes.
makes 12 cupcakes
1 stick + 1 tablespoon butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla
2 cups flour
2 1/2 teaspoons baking soda
8 ounces cream cheese
1 1/4 cups powdered sugar
1/3 cup milk
preheat oven to 350°. place liners in cupcake tins.
combine the guiness and the butter, cut into 1" chunks, in a large saucepan; heat to melt the butter.
remove from heat; whisk in the cocoa and sugar.
in a separate bowl, whisk the sour cream with the eggs and vanilla; add to the beer mixture.
sift together the flour and baking soda; fold into the batter.
pour batter into cupcake tins and bake for 25 minutes or until toothpick inserted in center comes out clean.
let stand 10 minutes; remove from tins and cool completely on a wire rack.
to make glaze: using a mixer, whip cream cheese until smooth. sift in sugar and beat. add milk; beat until smooth. spread glaze over cooled cupcakes.
makes 12 cupcakes
CHICKEN-FRIED CHOPS
1/2 cup flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4" thick), trimmed
2 tablespoons vegetable oil
1 can cream of chicken soup
1/3 cup water
in a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. in a skillet, brown the chops on both sides in oil. place in a slow cooker. combine soup and water; pour over chops. cover and cook on LOW 6-8 hours or until meat is tender. if desired, thicken pan juices and serve with the pork chops.
6 servings
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4" thick), trimmed
2 tablespoons vegetable oil
1 can cream of chicken soup
1/3 cup water
in a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. in a skillet, brown the chops on both sides in oil. place in a slow cooker. combine soup and water; pour over chops. cover and cook on LOW 6-8 hours or until meat is tender. if desired, thicken pan juices and serve with the pork chops.
6 servings
POPPY SEED DRESSING
3/4 cup sugar
1 1/2 teaspoons onion salt
1 teaspoon ground mustard
1/3 cup vinegar
1 cup oil
1 tablespoon poppy seeds
in a small mixing bowl, combine sugar, onion salt and mustard. add vinegar; mix well. gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. stir in poppy seeds. cover and refrigerate. serve over fresh fruit or salad greens. refrigerate leftovers
1 1/2 teaspoons onion salt
1 teaspoon ground mustard
1/3 cup vinegar
1 cup oil
1 tablespoon poppy seeds
in a small mixing bowl, combine sugar, onion salt and mustard. add vinegar; mix well. gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. stir in poppy seeds. cover and refrigerate. serve over fresh fruit or salad greens. refrigerate leftovers
BEEF TENDERLOIN IN MUSHROOM SAUCE
1 teaspoon vegetable oil
4 tablespoons butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1" thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onions
1 tablespoon flour
1/8 teaspoon salt
dash pepper
2/3 cups chicken OR beef broth
1/8 teaspoon browning sauce, optional
in a skillet, heat oil and 2 tablespoons of butter over medium-high heat. cook steaks for 6-7 minutes on each side or until meat is done as desired (rare - 140°, medium - 160°, well-done - 170°). remove to a serving platter and keep warm. to pan juices, add mushrooms, onions and remaining butter; saute until tender. add flour, salt and pepper; gradually stir in broth until smooth. add browning sauce if desired. bring to a boil; boil and stir 2 minutes. spoon over steaks. serve immediately.
2 servings
4 tablespoons butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1" thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onions
1 tablespoon flour
1/8 teaspoon salt
dash pepper
2/3 cups chicken OR beef broth
1/8 teaspoon browning sauce, optional
in a skillet, heat oil and 2 tablespoons of butter over medium-high heat. cook steaks for 6-7 minutes on each side or until meat is done as desired (rare - 140°, medium - 160°, well-done - 170°). remove to a serving platter and keep warm. to pan juices, add mushrooms, onions and remaining butter; saute until tender. add flour, salt and pepper; gradually stir in broth until smooth. add browning sauce if desired. bring to a boil; boil and stir 2 minutes. spoon over steaks. serve immediately.
2 servings
Wednesday, April 6, 2011
FANTASTIC FISH
marinate fish fillets in lemon juice and salt for 15 minutes. it makes the flesh firmer and easier to handle, and gives the fish a fresh taste.
MEATLOAF AND GRAVY
2 pounds ground beef
1 envelope onion soup mix
1 can cream of mushroom soup
place 24"x18" piece of aluminum foil in a baking pan. mix meat and onion soup mix. turn onto foil and shape into loaf. spread mushroom soup on loaf. fold foil loosely over meat. bake in 350° oven 1 hour, 20 minutes.
1 envelope onion soup mix
1 can cream of mushroom soup
place 24"x18" piece of aluminum foil in a baking pan. mix meat and onion soup mix. turn onto foil and shape into loaf. spread mushroom soup on loaf. fold foil loosely over meat. bake in 350° oven 1 hour, 20 minutes.
PASTITSIO
1 (8 oz) package elbow macaroni
1 egg, beaten
1/4 cup grated parmesan cheese
MEAT SAUCE:
2 tablespoons olive oil
1 pound lean ground beef
1 onion, medium dice
1 clove garlic, minced
3 tablespoons tomato paste
1 cup beef stock
1/2 cup red wine
1 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano
BECHAMEL SAUCE:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 egg, beaten
1/4 cup grated parmesan cheese
pinch of nutmeg
preheat oven to 350°.
bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain. combine pasta, 1 beaten egg and 1/4 cup parmesan; set aside.
for the meat sauce: heat oil in a large frying pan, add the onion and garlic and cook over medium heat for 4-6 minutes or until onions are translucent. add the teaspoon of cinnamon. add ground beef and cook, stirring until the meat is browned. add the wine pand cook over high heat for 1 minute or until evaporated. add the stock, tomato paste, oregano, salt and pepper to taste. reduce the heat and simmer uncovered for 20 minds.
for the bechamel sauce: melt butter in a small saucepan over low heat. stir in the flour and cook for 1 minute. add milk all at once. stir constantly until the sauce boils and thickens. add the nutmeg and some salt to taste. in a bowl, combine about half of the mixture with 1 beaten egg. return the egg mixture to the saucepan with the remaining white sauce. stir in 1/4 cup parmesan. stir 3 tablespoons of the bechamel into the meat sauce.
in a square glass baking dish, spread half the meat sauce in the dish, then layer half the pasta over it. layer with the remaining meat sauce and then the remaining pasta. spread the bechamel over the pasta and sprinkle with remaining cheese on top. bake for 45-50 minutes. let stand for 15 minutes before serving.
6 servings
1 egg, beaten
1/4 cup grated parmesan cheese
MEAT SAUCE:
2 tablespoons olive oil
1 pound lean ground beef
1 onion, medium dice
1 clove garlic, minced
3 tablespoons tomato paste
1 cup beef stock
1/2 cup red wine
1 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano
BECHAMEL SAUCE:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 egg, beaten
1/4 cup grated parmesan cheese
pinch of nutmeg
preheat oven to 350°.
bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain. combine pasta, 1 beaten egg and 1/4 cup parmesan; set aside.
for the meat sauce: heat oil in a large frying pan, add the onion and garlic and cook over medium heat for 4-6 minutes or until onions are translucent. add the teaspoon of cinnamon. add ground beef and cook, stirring until the meat is browned. add the wine pand cook over high heat for 1 minute or until evaporated. add the stock, tomato paste, oregano, salt and pepper to taste. reduce the heat and simmer uncovered for 20 minds.
for the bechamel sauce: melt butter in a small saucepan over low heat. stir in the flour and cook for 1 minute. add milk all at once. stir constantly until the sauce boils and thickens. add the nutmeg and some salt to taste. in a bowl, combine about half of the mixture with 1 beaten egg. return the egg mixture to the saucepan with the remaining white sauce. stir in 1/4 cup parmesan. stir 3 tablespoons of the bechamel into the meat sauce.
in a square glass baking dish, spread half the meat sauce in the dish, then layer half the pasta over it. layer with the remaining meat sauce and then the remaining pasta. spread the bechamel over the pasta and sprinkle with remaining cheese on top. bake for 45-50 minutes. let stand for 15 minutes before serving.
6 servings
PEACH ALMOND COFFEE CAKE
2/3 cup skim milk
1 egg OR 1/4 cup egg beaters
2 tablespoons canola OR vegetable oil
1/2 teaspoon almond extract
2 cups reduced-fat bisquick
1/3 cup sugar
1 cup chopped fresh OR frozen (thawed and drained) peaches
1/2 cup vanilla low-fat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds
heat oven to 375°. spray round pan (8"x1 1/2") with pam. mix milk, egg, oil and almond extract in large bowl until smooth. stir in bisquick and sugar until bisquick is moistened (batter will be lumpy). spread batter in pan.
mix peaches with yogurt; spoon onto batter. swirl lightly with knife. sprinkle with brown sugar and almonds.
bake 25-30 minutes or until toothpick inserted in cake near center come out clean. serve warm or cool. store covered in refrigerator.
1 egg OR 1/4 cup egg beaters
2 tablespoons canola OR vegetable oil
1/2 teaspoon almond extract
2 cups reduced-fat bisquick
1/3 cup sugar
1 cup chopped fresh OR frozen (thawed and drained) peaches
1/2 cup vanilla low-fat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds
heat oven to 375°. spray round pan (8"x1 1/2") with pam. mix milk, egg, oil and almond extract in large bowl until smooth. stir in bisquick and sugar until bisquick is moistened (batter will be lumpy). spread batter in pan.
mix peaches with yogurt; spoon onto batter. swirl lightly with knife. sprinkle with brown sugar and almonds.
bake 25-30 minutes or until toothpick inserted in cake near center come out clean. serve warm or cool. store covered in refrigerator.
EASY GARLIC LIME CHICKEN
4 boneless, skinless chicken breast halves
1/2 cup low-sodium soy sauce
1/4 cup freshly squeezed lime juice
1 tablespoon worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
mix together soy sauce, lime juice, worcestershire sauce, garlic and mustard. place chicken in bowl and pour sauce over all. cover and marinate in refrigerator 30 minutes.
remove chicken from marinade and sprinkle with pepper.
spray non-stick frying pan with butter-flavored pam and heat over medium temperature. add chicken and cook about 6 minutes on each side or until a fork can be inserted with ease.
4 servings
NOTE: you can also grill this chicken recipe
1/2 cup low-sodium soy sauce
1/4 cup freshly squeezed lime juice
1 tablespoon worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
mix together soy sauce, lime juice, worcestershire sauce, garlic and mustard. place chicken in bowl and pour sauce over all. cover and marinate in refrigerator 30 minutes.
remove chicken from marinade and sprinkle with pepper.
spray non-stick frying pan with butter-flavored pam and heat over medium temperature. add chicken and cook about 6 minutes on each side or until a fork can be inserted with ease.
4 servings
NOTE: you can also grill this chicken recipe
CHICKEN MADEIRA
8 tablespoons unsalted butter, divided
1 (2 1/2-3 lb) chicken, cut up
soft and freshly ground cracked black pepper
1 cup minced shallots OR yellow onion (about 5 medium shallots OR 1 onion)
8 ounces fresh brown (crimini) mushrooms, wiped clean with a dry cloth and thickly sliced
1 cup thinly sliced leeks
2 tablespoons chopped fresh sage
1 cup medium dry madeira
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon flour
1/2 cup thinly sliced green onions
warm 6 tablespoons of butter over medium heat in a deep, heavy-bottomed, lidded skillet that will hold the chicken in one layer. season the chicken well with salt and pepper. when the butter is hot, add chicken to the pan. saute, turning frequently, until browned on all sides, about 8 minutes, and remove it to a warm platter.
add the shallots and saute, tossing frequently, until golden, about 5 minutes. add the mushrooms and saute until they are beginning to color, about 2 minutes. add the leeks and sage and saute until fragrant.j
add the madeira, stirring and scraping the bottom of the pan, and bring it to a boil. add the broth, bring back to a boil, and return the chicken to the pan. reduce the heat to a slow simmer and cook gently until the chicken is tender. about 20 minutes longer.
remove the chicken to a warm platter. raise the heat to medium high, add the cream, and cook, stirring constantly, until slightly reduced. knead the flour into the remaining butter and add it in bits, stirring constantly. simmer until thickened, about 4 minutes longer, and stir in the green onion. turn off the heat, pour the sauce over the chicken, and serve immediately.
4 servings
1 (2 1/2-3 lb) chicken, cut up
soft and freshly ground cracked black pepper
1 cup minced shallots OR yellow onion (about 5 medium shallots OR 1 onion)
8 ounces fresh brown (crimini) mushrooms, wiped clean with a dry cloth and thickly sliced
1 cup thinly sliced leeks
2 tablespoons chopped fresh sage
1 cup medium dry madeira
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon flour
1/2 cup thinly sliced green onions
warm 6 tablespoons of butter over medium heat in a deep, heavy-bottomed, lidded skillet that will hold the chicken in one layer. season the chicken well with salt and pepper. when the butter is hot, add chicken to the pan. saute, turning frequently, until browned on all sides, about 8 minutes, and remove it to a warm platter.
add the shallots and saute, tossing frequently, until golden, about 5 minutes. add the mushrooms and saute until they are beginning to color, about 2 minutes. add the leeks and sage and saute until fragrant.j
add the madeira, stirring and scraping the bottom of the pan, and bring it to a boil. add the broth, bring back to a boil, and return the chicken to the pan. reduce the heat to a slow simmer and cook gently until the chicken is tender. about 20 minutes longer.
remove the chicken to a warm platter. raise the heat to medium high, add the cream, and cook, stirring constantly, until slightly reduced. knead the flour into the remaining butter and add it in bits, stirring constantly. simmer until thickened, about 4 minutes longer, and stir in the green onion. turn off the heat, pour the sauce over the chicken, and serve immediately.
4 servings
IRISH CREAM SUGAR COOKIES
1 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1 egg yolk
1 whole egg
1/2 cup irish cream liqueur
4 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
cream together butter and sugar until fluffy. beat in vanilla and egg yolk until combined, then beat in whole egg; beat until smooth. pour in irish cream and beat until incorporated.
sift together flour, salt and baking powder. stir into butter mixture until evenly mixed. form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
preheat oven to 350°. line 2 baking sheets with parchment paper.
roll dough out to 1/4" thickness on a floured work surface. cut into shapes using cookie cutters and place onto baking sheets.
bake in preheated oven until golden brown around the edges, 6-8 minutes. cool on a wire rack until they reach room temperature.
1 1/2 cups sugar
1 teaspoon vanilla
1 egg yolk
1 whole egg
1/2 cup irish cream liqueur
4 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
cream together butter and sugar until fluffy. beat in vanilla and egg yolk until combined, then beat in whole egg; beat until smooth. pour in irish cream and beat until incorporated.
sift together flour, salt and baking powder. stir into butter mixture until evenly mixed. form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
preheat oven to 350°. line 2 baking sheets with parchment paper.
roll dough out to 1/4" thickness on a floured work surface. cut into shapes using cookie cutters and place onto baking sheets.
bake in preheated oven until golden brown around the edges, 6-8 minutes. cool on a wire rack until they reach room temperature.
Monday, April 4, 2011
HERB BROILED CHICKEN
chicken
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon rosemary
1/8 teaspoon garlic powder
1/4 teaspoon thyme
dash pepper
dash paprika
arrange chicken, bone-side up, on a broiler pan. combine remaining ingredients. brush over chicken. broil about 4" from heat for 8 minutes, brushing frequently with sauce. turn chicken. continue broiling, brushing frequently with sauce for 6-8 minutes or until chicken is tender.
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon rosemary
1/8 teaspoon garlic powder
1/4 teaspoon thyme
dash pepper
dash paprika
arrange chicken, bone-side up, on a broiler pan. combine remaining ingredients. brush over chicken. broil about 4" from heat for 8 minutes, brushing frequently with sauce. turn chicken. continue broiling, brushing frequently with sauce for 6-8 minutes or until chicken is tender.
ITALIAN MACARONI SALAD
1 green pepper, chopped
1 sweet onion, chopped
1 bunch fresh broccoli, chopped
1 tomato, diced
1 pound shell macaroni, cooked
1/4 pound pepperoni, sliced and diced
1/4 pound hard salami, diced
1/4 pound provolone cheese, diced
1/2 cup olive oil
1/4 cup vinegar
oregano, salt and pepper, to taste
1 can sliced black olives
1 small jar green olives, sliced
mix olive oil, vinegar and spices in a blender. pour over pasta, veggies, meat and cheese. this is best made the day before so the flavors can blend.
1 sweet onion, chopped
1 bunch fresh broccoli, chopped
1 tomato, diced
1 pound shell macaroni, cooked
1/4 pound pepperoni, sliced and diced
1/4 pound hard salami, diced
1/4 pound provolone cheese, diced
1/2 cup olive oil
1/4 cup vinegar
oregano, salt and pepper, to taste
1 can sliced black olives
1 small jar green olives, sliced
mix olive oil, vinegar and spices in a blender. pour over pasta, veggies, meat and cheese. this is best made the day before so the flavors can blend.
MACARONI & BEEF CASSEROLE
1 pound ground beef
1 small green pepper, diced
1 medium onion, diced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (8 oz) package macaroni
1 (16 oz) can tomatoes
1 can tomato soup
1 cup water
1/2 teaspoon sugar
preheat oven to 350°. in a 10" skillet, cook first 5 ingredients until meat is browned, about 10 minutes. remove skillet from heat; spoon mixture into 2 qt casserole. add uncooked macaroni, tomatoes with their liquid and remaining ingredients to casserole, stirring to break up tomatoes. cover casserole; bake 35 minutes or until mixture is hot and macaroni is tender, stirring occasionally.
6 servings
1 small green pepper, diced
1 medium onion, diced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (8 oz) package macaroni
1 (16 oz) can tomatoes
1 can tomato soup
1 cup water
1/2 teaspoon sugar
preheat oven to 350°. in a 10" skillet, cook first 5 ingredients until meat is browned, about 10 minutes. remove skillet from heat; spoon mixture into 2 qt casserole. add uncooked macaroni, tomatoes with their liquid and remaining ingredients to casserole, stirring to break up tomatoes. cover casserole; bake 35 minutes or until mixture is hot and macaroni is tender, stirring occasionally.
6 servings
HEARTY SCRAMBLED EGGS
8 eggs
1 1/4 cups diced fully cooked ham
3/4 cup diced cheddar cheese
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2-3 tablespoons butter OR margarine
in a bowl, beat eggs. add ham, cheese, mushrooms and onion. melt butter in a skillet; add egg mixture. cook and stir over medium heat until eggs are completely set and cheese is melted.
4 servings
1 1/4 cups diced fully cooked ham
3/4 cup diced cheddar cheese
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2-3 tablespoons butter OR margarine
in a bowl, beat eggs. add ham, cheese, mushrooms and onion. melt butter in a skillet; add egg mixture. cook and stir over medium heat until eggs are completely set and cheese is melted.
4 servings
Sunday, April 3, 2011
NO-TURN OMELET
8 eggs, beaten
2 cups cooked crumbled sausage OR cubed fully cooked ham
2 cups cubed american cheese
2 cups milk
1 cup crushed saltines (about 24)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2-1 teaspoon salt
combine all ingredients in a large bowl; pour into a greased shallow 3 quart or 13"x9"2" dish. bake, uncovered, at 350° for 45 minutes or until a knife inserted near center comes out clean. let stand 5 minutes before serving.
8-10 servings
NOTE: may be prepared in advance, covered and refrigerated overnight. remove from fridge 30 minutes before baking.
2 cups cooked crumbled sausage OR cubed fully cooked ham
2 cups cubed american cheese
2 cups milk
1 cup crushed saltines (about 24)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2-1 teaspoon salt
combine all ingredients in a large bowl; pour into a greased shallow 3 quart or 13"x9"2" dish. bake, uncovered, at 350° for 45 minutes or until a knife inserted near center comes out clean. let stand 5 minutes before serving.
8-10 servings
NOTE: may be prepared in advance, covered and refrigerated overnight. remove from fridge 30 minutes before baking.
MANDARIN ORANGE CAKE
1 (18.25 oz) butter recipe cake mix
1/2 cup vegetable oil
1 (15 oz) can mandarin oranges, undrained and separated
3 eggs
FROSTING:
1 (8 oz) can crushed pineapple, undrained
1 (3.4 oz) box vanilla OR french vanilla instant pudding mix
13 oz cool whip, thawed
for the cake: add the cake mix, oil, eggs and mandarin oranges to a large mixing bowl. put a few of the mandarin oranges aside for garnish (about 6-8 segments). mix using an electric mixer. pour into two greased and floured round cake pans. bake at 350° approximately 30 minutes. remove from oven and let cool 10 minutes. remove from pans and cool completely on a baking rack. frost when cakes are completely cooled.
for the frosting: mix pudding mix and pineapple together with spoon. fold in cool whip until well blended. keep refrigerated.
1/2 cup vegetable oil
1 (15 oz) can mandarin oranges, undrained and separated
3 eggs
FROSTING:
1 (8 oz) can crushed pineapple, undrained
1 (3.4 oz) box vanilla OR french vanilla instant pudding mix
13 oz cool whip, thawed
for the cake: add the cake mix, oil, eggs and mandarin oranges to a large mixing bowl. put a few of the mandarin oranges aside for garnish (about 6-8 segments). mix using an electric mixer. pour into two greased and floured round cake pans. bake at 350° approximately 30 minutes. remove from oven and let cool 10 minutes. remove from pans and cool completely on a baking rack. frost when cakes are completely cooled.
for the frosting: mix pudding mix and pineapple together with spoon. fold in cool whip until well blended. keep refrigerated.
PEACH GRILLED CHICKEN
3 tablespoons sherry vinegar
2 1/2 teaspoons fresh ginger, grated
2 teaspoons fresh rosemary, finely chopped
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup olive oil
4 boneless skinless chicken breast halves (about 2 pounds)
freshly ground black pepper and salt
2 medium ripe peaches, halved (about 1 cup)
1 medium head romaine lettuce, cut into bite sized pieces, OR mesclun mix (6 cups loosely packed)
1 cup feta cheese OR mild goat cheese, crumbled
for the dressing, combine vinegar, ginger, rosemary, sugar, red pepper flakes and salt in a small bowl. slowly whisk in oil in a steady stream until dressing thickens.
brush chicken with 1 tablespoon of dressing and let marinate for 1 hour. set remaining dressing aside.
heat grill to medium-high after 50 minutes of marinating. season chicken with salt and pepper and grill for 15 minutes, turning once halfway through cooking time. until just cooked through. remove chicken from grill and place on a platter to rest.
place peaches, cut-side down, on grill for 5 minutes, until softened. cut chicken on the diagonal into 1/3" thick slices. cut each peach half into 4 slices.
toss greens with remaining dressing and divide on four plates. top each salad with 1/4 of the chicken pieces and 1/4 of the peach slices. sprinkle with cheese.
4 servings
2 1/2 teaspoons fresh ginger, grated
2 teaspoons fresh rosemary, finely chopped
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup olive oil
4 boneless skinless chicken breast halves (about 2 pounds)
freshly ground black pepper and salt
2 medium ripe peaches, halved (about 1 cup)
1 medium head romaine lettuce, cut into bite sized pieces, OR mesclun mix (6 cups loosely packed)
1 cup feta cheese OR mild goat cheese, crumbled
for the dressing, combine vinegar, ginger, rosemary, sugar, red pepper flakes and salt in a small bowl. slowly whisk in oil in a steady stream until dressing thickens.
brush chicken with 1 tablespoon of dressing and let marinate for 1 hour. set remaining dressing aside.
heat grill to medium-high after 50 minutes of marinating. season chicken with salt and pepper and grill for 15 minutes, turning once halfway through cooking time. until just cooked through. remove chicken from grill and place on a platter to rest.
place peaches, cut-side down, on grill for 5 minutes, until softened. cut chicken on the diagonal into 1/3" thick slices. cut each peach half into 4 slices.
toss greens with remaining dressing and divide on four plates. top each salad with 1/4 of the chicken pieces and 1/4 of the peach slices. sprinkle with cheese.
4 servings
CHOCOLATE CHIP COOKIE ICE CREAM PIE
1 1/4 cups flour
3/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1/2 cup packed light brown sugar
1/4 cup + 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 egg
6 ounces semi sweet chocolate chips
1/2 cup hot fudge topping
1 1/2 quarts ice cream (mint choc chip OR flavor of choice)
1 cup heavy cream
1/2 cups powdered sugar
slivered almonds, toasted (optional, for garnish)
shaved chocolate (for garnish)
preheat the oven to 350°. grease a 9" pie plate (or spray with pam for baking).
in a small bowl, combine flour, baking soda and salt. set aside.
in a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar and vanilla on medium speed just until smooth. beat in the egg until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips.
press the cookie dough into the pie plate. bake about 25 minutes until the cookie is baked through and golden. allow it to cool completely on a rack, then transfer to the freezer until frozen, at least 2 hours.
spread on a thin layer of hot fudge; freeze for 1 hour. about 15 minutes before the hour is up, set out the ice cream to soften. spread the ice cream over the hot fudge. place plastic wrap on top and freeze for 3-4 hours.
with an electric mixer, or by hand with a whisk, whip the cream and powdered sugar together in a small bowl until soft peaks form. spread the whipped cream over the ice cream and freeze at least 1 hour.
remove from the freezer 5-10 minutes before serving. sprinkle with toasted almonds and shaved chocolate if desired.
10 servings
3/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1/2 cup packed light brown sugar
1/4 cup + 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 egg
6 ounces semi sweet chocolate chips
1/2 cup hot fudge topping
1 1/2 quarts ice cream (mint choc chip OR flavor of choice)
1 cup heavy cream
1/2 cups powdered sugar
slivered almonds, toasted (optional, for garnish)
shaved chocolate (for garnish)
preheat the oven to 350°. grease a 9" pie plate (or spray with pam for baking).
in a small bowl, combine flour, baking soda and salt. set aside.
in a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar and vanilla on medium speed just until smooth. beat in the egg until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips.
press the cookie dough into the pie plate. bake about 25 minutes until the cookie is baked through and golden. allow it to cool completely on a rack, then transfer to the freezer until frozen, at least 2 hours.
spread on a thin layer of hot fudge; freeze for 1 hour. about 15 minutes before the hour is up, set out the ice cream to soften. spread the ice cream over the hot fudge. place plastic wrap on top and freeze for 3-4 hours.
with an electric mixer, or by hand with a whisk, whip the cream and powdered sugar together in a small bowl until soft peaks form. spread the whipped cream over the ice cream and freeze at least 1 hour.
remove from the freezer 5-10 minutes before serving. sprinkle with toasted almonds and shaved chocolate if desired.
10 servings
ROSEMARY MASHED POTATOES
5 yukon gold potatoes, diced (peeled or unpeeled, it's up to you)
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2-3/4 cup chicken broth
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
place diced potatoes in a large pot of boiling water. cook until fork tender. drain.
in the same pot you cooked the potatoes in, heat olive oil over medium heat. cook garlic and rosemary just until fragrant. return potatoes to the pot and add in 1/2 cup chicken broth, salt and pepper. use a hand held mixer to whip potatoes, adding more chicken broth if desired.
4 servings
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2-3/4 cup chicken broth
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
place diced potatoes in a large pot of boiling water. cook until fork tender. drain.
in the same pot you cooked the potatoes in, heat olive oil over medium heat. cook garlic and rosemary just until fragrant. return potatoes to the pot and add in 1/2 cup chicken broth, salt and pepper. use a hand held mixer to whip potatoes, adding more chicken broth if desired.
4 servings
Saturday, April 2, 2011
STRAWBERRY CREAM CHEESE PIE
2 deep dish pie crusts, baked and cooled
CREAM CHEESE FILLING:
1 (8 oz) package cream cheese, softened
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla
STRAWBERRY GLAZE:
1 cup sugar
1/4 cup flour
1 1/2 cups water
1 small box strawberry jello
3 cups fresh sliced strawberries
if using frozen pie crusts, prepare according to package directions. cool. mix cream cheese, sweetened condensed milk, lemon juice, and vanilla. beat well. refrigerate. in a small saucepan mix sugar and flour. slowly add water to dissolve sugar and flour. bring to a boil and cook until mixture looks almost clear. remove from heat and add box of strawberry jello. allow to cool slightly. divide cream cheese mixture between 2 pie crusts. top with sliced fresh strawberries. top with cooled strawberry glaze to cover berries. refrigerate until set. serve with or without cool whip.
CREAM CHEESE FILLING:
1 (8 oz) package cream cheese, softened
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla
STRAWBERRY GLAZE:
1 cup sugar
1/4 cup flour
1 1/2 cups water
1 small box strawberry jello
3 cups fresh sliced strawberries
if using frozen pie crusts, prepare according to package directions. cool. mix cream cheese, sweetened condensed milk, lemon juice, and vanilla. beat well. refrigerate. in a small saucepan mix sugar and flour. slowly add water to dissolve sugar and flour. bring to a boil and cook until mixture looks almost clear. remove from heat and add box of strawberry jello. allow to cool slightly. divide cream cheese mixture between 2 pie crusts. top with sliced fresh strawberries. top with cooled strawberry glaze to cover berries. refrigerate until set. serve with or without cool whip.
CHEESE BREAD
1 unsliced loaf (1/2 pound) french bread
2 tablespoons butter OR margarine, softened
1/2 teaspoon italian seasoning
1/2 cup shredded mozzarella cheese
1/4 grated parmesan cheese
slice bread lengthwise; place cut side up on a baking sheet. spread butter on cut surfaces; sprinkle with half of the italian seasoning. top with cheeses. sprinkle with remaining italian seasoning. bake at 350° for 20-25 minutes or until the cheese is melted. cut crosswise into 1" pieces.
4 servings
2 tablespoons butter OR margarine, softened
1/2 teaspoon italian seasoning
1/2 cup shredded mozzarella cheese
1/4 grated parmesan cheese
slice bread lengthwise; place cut side up on a baking sheet. spread butter on cut surfaces; sprinkle with half of the italian seasoning. top with cheeses. sprinkle with remaining italian seasoning. bake at 350° for 20-25 minutes or until the cheese is melted. cut crosswise into 1" pieces.
4 servings
RASPBERRY CREAM PIE
1 (6 oz) graham cracker crust
1 (14 oz) can sweetened condensed milk
2/3 cup frozen raspberry lemonade, thawed
1 (8 oz) container cool whip, thawed
1 cup fresh OR frozen whole raspberries
in a large bowl combine sweetened condensed milk and juice concentrate; mix well. fold in cool whip. spoon 1/2 cup raspberries into bottom of crust; top with filling. chill or freeze 6 hours. top with remaining raspberries just before serving. refrigerate or freeze leftovers.
1 (14 oz) can sweetened condensed milk
2/3 cup frozen raspberry lemonade, thawed
1 (8 oz) container cool whip, thawed
1 cup fresh OR frozen whole raspberries
in a large bowl combine sweetened condensed milk and juice concentrate; mix well. fold in cool whip. spoon 1/2 cup raspberries into bottom of crust; top with filling. chill or freeze 6 hours. top with remaining raspberries just before serving. refrigerate or freeze leftovers.
OVERNIGHT COFFEE CAKE
1/3 cup butter OR margarine, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, beaten
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup buttermilk
TOPPING:
1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg, optional
in a mixing bowl, cream butter and sugars. add egg; mix well. combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. beat well. spread into a greased 8" square pan. combine topping ingredients; sprinkle over batter. cover and refrigerate overnight. bake, uncovered, at 350° for 40-45 minutes or until the cake tests done.
6-8 servings
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, beaten
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup buttermilk
TOPPING:
1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg, optional
in a mixing bowl, cream butter and sugars. add egg; mix well. combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. beat well. spread into a greased 8" square pan. combine topping ingredients; sprinkle over batter. cover and refrigerate overnight. bake, uncovered, at 350° for 40-45 minutes or until the cake tests done.
6-8 servings
PEANUT BUTTER DROP COOKIES
1 cup chunky peanut butter
1/2 cup butter
2 teaspoons vanilla
1/2 cup sugar
1 cup honey
2 eggs
2 1/2 cups sifted flour
1 teaspoon baking soda
cream peanut butter, butter and vanilla together. add sugar and honey and beat thoroughly. add eggs, one at a time. beat well after each addition. sift flour and baking soda together. blend into creamed mixture. drop from teaspoon onto cookie sheet. bake at 375° 10-12 minutes.
1/2 cup butter
2 teaspoons vanilla
1/2 cup sugar
1 cup honey
2 eggs
2 1/2 cups sifted flour
1 teaspoon baking soda
cream peanut butter, butter and vanilla together. add sugar and honey and beat thoroughly. add eggs, one at a time. beat well after each addition. sift flour and baking soda together. blend into creamed mixture. drop from teaspoon onto cookie sheet. bake at 375° 10-12 minutes.
ZUCCHINI PARMIGIANA LOAF
3/4 cup flour
2 teaspoon salt
1/3 cup milk
2 pounds zucchini, cut lengthwise into 1/4" thick slices
salad oil
1/2 of a 15 1/2 ounce jar spaghetti sauce
1/2 cup grated parmesan cheese
1/2 of an 8 ounce package of shredded mozzarella cheese
on a sheet of waxed paper, combine flour and salt; pour milk into pie pan. dip the zucchini in the milk, then coat them lightly with flour. in a 12" skillet over medium high heat in 2 tablespoons oil, cook zucchini, a few slices at a time until golden, turning once. add oil as needed. drain on paper towels. in a greased 9"x5" loaf pan, arrange 1/2 of the zucchini, spoon on 1/2 of the spaghetti sauce, sprinkle with 1/2 of the parmesan cheese and then top with 1/2 of the mozzarella cheese. repeat layers. bake in a 350° oven for 40 minutes or until bubbly and browned.
2 teaspoon salt
1/3 cup milk
2 pounds zucchini, cut lengthwise into 1/4" thick slices
salad oil
1/2 of a 15 1/2 ounce jar spaghetti sauce
1/2 cup grated parmesan cheese
1/2 of an 8 ounce package of shredded mozzarella cheese
on a sheet of waxed paper, combine flour and salt; pour milk into pie pan. dip the zucchini in the milk, then coat them lightly with flour. in a 12" skillet over medium high heat in 2 tablespoons oil, cook zucchini, a few slices at a time until golden, turning once. add oil as needed. drain on paper towels. in a greased 9"x5" loaf pan, arrange 1/2 of the zucchini, spoon on 1/2 of the spaghetti sauce, sprinkle with 1/2 of the parmesan cheese and then top with 1/2 of the mozzarella cheese. repeat layers. bake in a 350° oven for 40 minutes or until bubbly and browned.
Friday, April 1, 2011
SPICY SWEET POTATO CHIPS
2 tablespoons olive oil
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
3 large sweet potatoes, peeled and cut into 1/4" slices
salt and pepper to taste
preheat oven to 450°. line a baking sheet with aluminum foil.
stir together olive oil, maple syrup and cayenne pepper in a small bowl. brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. sprinkle with salt and pepper to taste.
bake in preheated oven for 8 minutes, then turn the potato slices over; brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.
6 servings
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
3 large sweet potatoes, peeled and cut into 1/4" slices
salt and pepper to taste
preheat oven to 450°. line a baking sheet with aluminum foil.
stir together olive oil, maple syrup and cayenne pepper in a small bowl. brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. sprinkle with salt and pepper to taste.
bake in preheated oven for 8 minutes, then turn the potato slices over; brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.
6 servings
SPINACH AND POTATOES AU GRATIN
4 red potatoes
9 ounces fresh baby spinach
2 tablespoons melted butter
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1/2 cup heavy cream
1/4 teaspoon nutmeg
1/2 cup fresh parmesan cheese, grated
preheat oven to 350°. wash potatoes; cut into 1/4" slices.
arrange half of the slices in a greased medium baking dish.
drop spinach into a large pot of boiling water. cook 1 minute; drain.
rinse under cold water; squeeze out excess moisture.
place half of spinach on potato slices. drizzle on melted butter.
add half of salt and pepper.
arrange remaining potatoes, then spinach.
add remaining salt and pepper.
blend cream and nutmeg; pour over spinach.
bake 40-50 minutes or until potatoes are almost tender.
remove from oven; sprinkle with cheese.
bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.
if cheese browns too quickly, cover with foil and finish baking.
5 servings
9 ounces fresh baby spinach
2 tablespoons melted butter
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1/2 cup heavy cream
1/4 teaspoon nutmeg
1/2 cup fresh parmesan cheese, grated
preheat oven to 350°. wash potatoes; cut into 1/4" slices.
arrange half of the slices in a greased medium baking dish.
drop spinach into a large pot of boiling water. cook 1 minute; drain.
rinse under cold water; squeeze out excess moisture.
place half of spinach on potato slices. drizzle on melted butter.
add half of salt and pepper.
arrange remaining potatoes, then spinach.
add remaining salt and pepper.
blend cream and nutmeg; pour over spinach.
bake 40-50 minutes or until potatoes are almost tender.
remove from oven; sprinkle with cheese.
bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.
if cheese browns too quickly, cover with foil and finish baking.
5 servings
BEER AND BROWN SUGAR STEAK MARINADE
2 pounds beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
preheat grill for high heat.
use a fork to poke holes all over the surface of the steaks, and place the steaks in a large baking dish. in a bowl, mix together beer, teriyaki sauce, and brown sugar. pour sauce over steaks, and let sit about 5 minutes. sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder and continue marinating for 10 more minutes.
remove steaks from marinade. pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
lightly oil the grill grate. grill steaks for 7 minutes per side or to desired doneness. during the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
4 servings
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
preheat grill for high heat.
use a fork to poke holes all over the surface of the steaks, and place the steaks in a large baking dish. in a bowl, mix together beer, teriyaki sauce, and brown sugar. pour sauce over steaks, and let sit about 5 minutes. sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder and continue marinating for 10 more minutes.
remove steaks from marinade. pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
lightly oil the grill grate. grill steaks for 7 minutes per side or to desired doneness. during the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
4 servings
SNICKERDOODLE ICE CREAM
1 cup sugar
2 cups whole milk
6 egg yolks
1 teaspoon vanilla
4 cups heavy cream
1 tablespoon cinnamon
whisk together the sugar, milk and egg yolks and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently.
remove from heat and add vanilla, cream and cinnamon.
refrigerate until cool. freeze in an ice cream machine according to manufacturers directions, then freeze until firm in the freezer.
2 cups whole milk
6 egg yolks
1 teaspoon vanilla
4 cups heavy cream
1 tablespoon cinnamon
whisk together the sugar, milk and egg yolks and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently.
remove from heat and add vanilla, cream and cinnamon.
refrigerate until cool. freeze in an ice cream machine according to manufacturers directions, then freeze until firm in the freezer.
COFFEE-TOFFEE ICE CREAM CUPCAKES
1 (10 3/4 oz) frozen pound cake
3/4 cup heavy cream
1/2 cup powdered sugar
2 pints coffee ice cream, slightly softened
1 cup chocolate-covered toffee bits (such as heath bar bits)
arrange 12 paper liners in a 12-cup muffin tin. cut pound cake into 1/2" thick slices. use a 2" biscuit cutter to cut 12 circles from slices, reserving scraps for another use. place circles in bottoms of cupcake liners.
combine heavy cream and powdered sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.
scoop ice cream into a large bowl. reserve 1/4 cup heath bar bits; add remaining bits to bowl with ice cream. combine by mashing ice cream and candy with the back of a large spoon. (if ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)
top each pound cake circle with a scoop of ice cream and cover with whipped cream. sprinkle with remaining heath bar bits. lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.
makes 12 cupcakes
3/4 cup heavy cream
1/2 cup powdered sugar
2 pints coffee ice cream, slightly softened
1 cup chocolate-covered toffee bits (such as heath bar bits)
arrange 12 paper liners in a 12-cup muffin tin. cut pound cake into 1/2" thick slices. use a 2" biscuit cutter to cut 12 circles from slices, reserving scraps for another use. place circles in bottoms of cupcake liners.
combine heavy cream and powdered sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.
scoop ice cream into a large bowl. reserve 1/4 cup heath bar bits; add remaining bits to bowl with ice cream. combine by mashing ice cream and candy with the back of a large spoon. (if ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)
top each pound cake circle with a scoop of ice cream and cover with whipped cream. sprinkle with remaining heath bar bits. lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.
makes 12 cupcakes
MICROWAVE BRUSSELS SPROUTS
1 1/2 pounds brussels sprouts
1/4 cup water
1/4 teaspoon celery salt
pinch pepper
1/2 cup shredded cheddar cheese
1/3 cup finely crushed cornflakes
1 tablespoon butter OR margarine, melted
place the sprouts in a 1 1/2 qt microwave-safe dish. sprinkle with celery salt and pepper. cover and microwave on HIGH 8-10 minutes or until tender, stirring and rotating a quarter turn every 3 minutes. drain. sprinkle with cheese; microwave on HIGH 1-2 minutes or until cheese begins to melt. combine cornflakes and butter; sprinkle over sprouts.
8 servings
NOTE: recipe was tested in a 700 watt microwave
1/4 cup water
1/4 teaspoon celery salt
pinch pepper
1/2 cup shredded cheddar cheese
1/3 cup finely crushed cornflakes
1 tablespoon butter OR margarine, melted
place the sprouts in a 1 1/2 qt microwave-safe dish. sprinkle with celery salt and pepper. cover and microwave on HIGH 8-10 minutes or until tender, stirring and rotating a quarter turn every 3 minutes. drain. sprinkle with cheese; microwave on HIGH 1-2 minutes or until cheese begins to melt. combine cornflakes and butter; sprinkle over sprouts.
8 servings
NOTE: recipe was tested in a 700 watt microwave
EASY PEACH COBBLER
1/4 cup butter
4 cups peeled and sliced peaches*
1/2 cup sugar
1 tablespoon plus 2/3 cup bisquick
1/2 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
2 tablespoons milk
in a 1 qt shallow casserole dish, combine peaches, 1 tbs bisquick and cinnamon. in a medium bowl, mix remaining 2/3 cup bisquick with brown sugar. cut in butter until mixture is size of small peas. stir in milk until moistened; drop by spoonfuls over peaches. bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. let stand 5 minutes.
6 servings
* can also use nectarines or apples
4 cups peeled and sliced peaches*
1/2 cup sugar
1 tablespoon plus 2/3 cup bisquick
1/2 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
2 tablespoons milk
in a 1 qt shallow casserole dish, combine peaches, 1 tbs bisquick and cinnamon. in a medium bowl, mix remaining 2/3 cup bisquick with brown sugar. cut in butter until mixture is size of small peas. stir in milk until moistened; drop by spoonfuls over peaches. bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. let stand 5 minutes.
6 servings
* can also use nectarines or apples
CHILI BEEF STEW
1 1/2 pounds boneless beef chuck, cut into 1" cubes
1 1/2 tablespoons butter OR margarine
1 onion, finely chopped
1 clove garlic, minced or pressed
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (1 lb) tomatoes, coarsely chopped
1 can (1 lb) red kidney beans, drained
3/4 cup shredded cheddar cheese
sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. brown beef cubes, about 1/2 at a time, well on all sides in heated butter in a large frying pan or dutch oven, removing and reserving them as they brown. when all beef is browned, cook onion in same pan, stirring frequently until soft and lightly browned. return beef to pan; mix in garlic, salt, cumin, and chili powder. add tomatoes and their liquid. bring to boiling. cover, reduce heat and simmer.
4 servings
1 1/2 tablespoons butter OR margarine
1 onion, finely chopped
1 clove garlic, minced or pressed
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (1 lb) tomatoes, coarsely chopped
1 can (1 lb) red kidney beans, drained
3/4 cup shredded cheddar cheese
sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. brown beef cubes, about 1/2 at a time, well on all sides in heated butter in a large frying pan or dutch oven, removing and reserving them as they brown. when all beef is browned, cook onion in same pan, stirring frequently until soft and lightly browned. return beef to pan; mix in garlic, salt, cumin, and chili powder. add tomatoes and their liquid. bring to boiling. cover, reduce heat and simmer.
4 servings
MACARONI & CHEESE
1-1 1/2 cups uncooked macaroni (about 6 oz)
1/4 cup margarine OR butter
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 3/4 cups milk
8 ounces swiss cheese, cut into cubes
cook macaroni; drain. cook and stir margarine, onion, salt and pepper over medium heat until onion is tender. blend in flour. cook over low heat, stirring constantly. boil and stir 1 minute. remove from heat. stir in cheese until melted. place macaroni in ungreased 1 1/2 qt casserole dish. stir cheese sauce into macaroni. cook, uncovered, in 375° oven for 30 minutes.
1/4 cup margarine OR butter
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 3/4 cups milk
8 ounces swiss cheese, cut into cubes
cook macaroni; drain. cook and stir margarine, onion, salt and pepper over medium heat until onion is tender. blend in flour. cook over low heat, stirring constantly. boil and stir 1 minute. remove from heat. stir in cheese until melted. place macaroni in ungreased 1 1/2 qt casserole dish. stir cheese sauce into macaroni. cook, uncovered, in 375° oven for 30 minutes.
CONFETTI SCALLOPED POTATOES
1/2 cup butter OR margarine
1/2 cup chopped onion
1 (16 oz) package frozen hash browns
1 can cream of mushroom soup
1 soup can milk
1 cup (4 oz) shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons chopped pimiento
dash pepper
1 cup cheese cracker crumbs, divided
in a skillet, melt butter over medium heat. saute onion until tender. stir in potatoes, soup and milk. add cheese, green pepper, pimiento, pepper and 1/2 cup of crumbs. pour into a shallow casserole dish; top with remaining crumbs. bake at 375° for 35-40 minutes.
6-8 servings
1/2 cup chopped onion
1 (16 oz) package frozen hash browns
1 can cream of mushroom soup
1 soup can milk
1 cup (4 oz) shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons chopped pimiento
dash pepper
1 cup cheese cracker crumbs, divided
in a skillet, melt butter over medium heat. saute onion until tender. stir in potatoes, soup and milk. add cheese, green pepper, pimiento, pepper and 1/2 cup of crumbs. pour into a shallow casserole dish; top with remaining crumbs. bake at 375° for 35-40 minutes.
6-8 servings
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