I had some pumpkin puree left over and found this recipe on www.thepastryaffair.com to try. I love eating a bowl of granola in the morning, however it's pricey at the store so I don't have it that often. This recipe was super easy, delicious, and very filling.
Yields about 6 cups
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old-fashioned oats
3/4 cup cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened coconut
1/4 cup roasted pumpkin seeds (I didn't add these as I didn't have any, was still yummy without them!)
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.
Spread out evenly on prepared baking sheet. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.
Serve with milk, yogurt, or eat it plain.
Tuesday, November 22, 2011
Pumpkin Coffee Cake with Brown Sugar Glaze
I made this cake to share with my monthly Bunco group. I found this recipe on tastykitchen.com. It had been submitted by "Heather". This was so, so, so good! I'll definitely be making this again...if even just for me to eat! :)
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Difficulty: Easy
1/3 cup water
1 can pureed pumpkin (15oz)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18oz)
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cups walnuts, chopped
4 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9x13 pan with butter and pour batter into pan.
In a small bowl, mix together 1/2 cup of brown sugar, flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup of brown sugar, granulated sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Difficulty: Easy
1/3 cup water
1 can pureed pumpkin (15oz)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18oz)
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cups walnuts, chopped
4 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9x13 pan with butter and pour batter into pan.
In a small bowl, mix together 1/2 cup of brown sugar, flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup of brown sugar, granulated sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Chocolate Mayonnaise Cake
Yes, mayonnaise! Who knew? I served this cake at a party. It was super moist and really good. This recipe was included in a magazine ad for Best Foods Real Mayonnaise.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Cherry Pecan Brie
I served this at Christmas and it was hit! This recipe is from the December 2010 issue of Southern Living.
16 oz. Brie round (rind removed from top)
1/3 cup cherry preserves
1 Tbsp. balsamic vinegar
1/8 tsp. freshly ground pepper
1/8 tsp. salt
pecans, chopped
Stir together cherry preserves, balsamic vinegar, pepper, and salt. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.
16 oz. Brie round (rind removed from top)
1/3 cup cherry preserves
1 Tbsp. balsamic vinegar
1/8 tsp. freshly ground pepper
1/8 tsp. salt
pecans, chopped
Stir together cherry preserves, balsamic vinegar, pepper, and salt. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.
5-Layer Greek Dip
This is one of my new favorite go-to appetizer recipes! I found this included in a magazine ad for Athenos hummus.
Total time: 10 minutes
1 package (7 oz.) hummus (I've used both regular flavored and roasted red bell pepper flavored, both were equally good)
1 package (4 oz.) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto the bottom of a 9-inch pie plate.
Cover with layers of remaining ingredients.
Serve with pita chips. I also serve this with cucumber slices (note: every time I've served this every cucumber slice is used).
Total time: 10 minutes
1 package (7 oz.) hummus (I've used both regular flavored and roasted red bell pepper flavored, both were equally good)
1 package (4 oz.) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto the bottom of a 9-inch pie plate.
Cover with layers of remaining ingredients.
Serve with pita chips. I also serve this with cucumber slices (note: every time I've served this every cucumber slice is used).
Grandma's Zucchini Cake
I had a lot of zucchini grow in my garden this summer. This is one of the recipes I made. I LOVE this cake! I've already made it twice and it comes out so moist and delicious! I found this recipe on simplyrecipes.com.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
Pasta Salad with Balsamic Basil Vinaigrette
I needed to take a salad to a meeting and found this recipe online. I really liked it and will definitely be making it again. The recipe is from "Aggie's Kitchen".
1 box whole wheat rotini pasta (whole wheat is optional)
1 pint grape tomatoes, halved
2 cups fresh broccoli florets, cut in small florets
1 small red onion, quartered and sliced thin
1 cup black or kalamata olives, halved
1 can garbonzo beans, rinsed and drained
good pinch of coarse salt and fresh ground pepper, to taste
grated Parmesan cheese, for serving
For dressing:
3/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove
good pinch of coarse salt and fresh ground pepper
big handful of fresh basil leaves
Cook pasta according to directions.
Place broccoli florets in a colander. When pasta is ready to drain, pour over broccoli florets. Drain well and put in large bowl. Set aside and cool.
In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
Add a quarter of the dressing to pasta and broccoli and genly toss. Once combined, add the tomatoes, onions, beans, and olives to pasta salad along with more dressing. Do not use all the dressng, save some for right before serving because pasta salad will soak up most of the dressing and may dry out a bit. Regrigerate for at least 2 hours before serving. Taste for salt and pepper. Serve with bowl of grated Parmesan cheese for garnish.
1 box whole wheat rotini pasta (whole wheat is optional)
1 pint grape tomatoes, halved
2 cups fresh broccoli florets, cut in small florets
1 small red onion, quartered and sliced thin
1 cup black or kalamata olives, halved
1 can garbonzo beans, rinsed and drained
good pinch of coarse salt and fresh ground pepper, to taste
grated Parmesan cheese, for serving
For dressing:
3/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove
good pinch of coarse salt and fresh ground pepper
big handful of fresh basil leaves
Cook pasta according to directions.
Place broccoli florets in a colander. When pasta is ready to drain, pour over broccoli florets. Drain well and put in large bowl. Set aside and cool.
In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
Add a quarter of the dressing to pasta and broccoli and genly toss. Once combined, add the tomatoes, onions, beans, and olives to pasta salad along with more dressing. Do not use all the dressng, save some for right before serving because pasta salad will soak up most of the dressing and may dry out a bit. Regrigerate for at least 2 hours before serving. Taste for salt and pepper. Serve with bowl of grated Parmesan cheese for garnish.
Sunday, November 6, 2011
Lemon-Thyme Tea Bread
My parents are big tea drinkers. I thought it would be fun to have a tea bread to serve them during their last visit. They both liked this. This recipe is from an issue of Taste of Home.
Prep: 20 min.
Bake: 40 min. plus cooling
Yield: 1 loaf
3/4 cup milk
1 tablespoon minced fresh thyme OR 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon peel
Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until it bubbles; cover and let stand for 5 minutes. Cool to room temperature.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and lemon peel.
Pour into a greased 9x5x3 loaf pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Prep: 20 min.
Bake: 40 min. plus cooling
Yield: 1 loaf
3/4 cup milk
1 tablespoon minced fresh thyme OR 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon peel
Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until it bubbles; cover and let stand for 5 minutes. Cool to room temperature.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and lemon peel.
Pour into a greased 9x5x3 loaf pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Aloha Paradise Bars
These are like a little slice of Hawaii. I got this recipe off the back of a Betty Crocker sugar cookie mix pouch.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees. Spray bottom only of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough into bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees. Spray bottom only of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough into bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Strawberry Salsa
I served this when I hosted a girls' wine tasting party. I found this recipe in a cookbook called "Small Plates for Sharing", the first volume in the Practical Gourmet series, from the Company's Coming kitchen.
Serves 8.
2 cups finely chopped fresh strawberries
2 tbsp white balsalmic vinegar
1-1/2 tbsp minced fresh basil
1-1/2 tsp minced fresh chives
1 tsp granulated sugar
1/2 tsp coarsely ground pepper
1/4 cup soft goat (chevre) cheese
Round melba toasts
Combine first 6 ingredients. Let stand for 30 minutes to blend favors. Serve cheese with melba toast and strawberry mixture.
Can be made the day before and refrigerated overnight.
Serves 8.
2 cups finely chopped fresh strawberries
2 tbsp white balsalmic vinegar
1-1/2 tbsp minced fresh basil
1-1/2 tsp minced fresh chives
1 tsp granulated sugar
1/2 tsp coarsely ground pepper
1/4 cup soft goat (chevre) cheese
Round melba toasts
Combine first 6 ingredients. Let stand for 30 minutes to blend favors. Serve cheese with melba toast and strawberry mixture.
Can be made the day before and refrigerated overnight.
Artichoke Pasta Salad
This is one of my favorite pasta salads. I found this recipe in a Gooseberry Patch cookbook called "Family Favorites" and it had been submitted by Lori Davey from Owosse, MI.
Serves 8-10.
12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)
Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.
Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.
Serves 8-10.
12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)
Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.
Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.
Chex Muddy Buddies
I love muddy buddies! They're great when you're craving something sweet. They are also very addicting! I got this recipe from my friend, Teresa.
Makes: 18 servings (1/2 cup each)
Prep time: 15 minutes
Start to finish: 15 minutes
9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter, and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
(Stove-top Directions: In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.)
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Makes: 18 servings (1/2 cup each)
Prep time: 15 minutes
Start to finish: 15 minutes
9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter, and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
(Stove-top Directions: In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.)
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Homemade Ice Cream
I got the ice cream maker attachment for my KitchenAid mixer. This is the ice cream recipe I use. I had googled homemade ice cream recipes and found this one. I liked that it was very simple.
1 cup sugar
1 cup heavy whipping cream
1 1/2 cups fat-free half & half
14 tablespoons liquid egg product (like Eggbeaters)
1/4 teaspoon salt
1 tablespoon vanilla extract (no more!)
Mix well. Pour into the freezer container, with paddle already in place. Enjoy in 20-30 minutes.
1 cup sugar
1 cup heavy whipping cream
1 1/2 cups fat-free half & half
14 tablespoons liquid egg product (like Eggbeaters)
1/4 teaspoon salt
1 tablespoon vanilla extract (no more!)
Mix well. Pour into the freezer container, with paddle already in place. Enjoy in 20-30 minutes.
Peppermint Bark
I love peppermint bark! It's my favorite treat of the holiday season. I found this recipe in an issue of Everyday Food.
Makes approximately 36 pieces
Prep time: 30 minutes
Total time: 1 hour
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (rice krispies)
1 package (7.5 oz) hard peppermint candies, unwrapped
Spray a 10x15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Note: Crushing Candies: Place candy in a double resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a sieve to separate crushed candy from fine powder. You can save powder to stir into hot chocolate or sprinkle on ice cream. I actually saved the powder and too-small pieces to mix into homemade ice cream.
Makes approximately 36 pieces
Prep time: 30 minutes
Total time: 1 hour
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (rice krispies)
1 package (7.5 oz) hard peppermint candies, unwrapped
Spray a 10x15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Note: Crushing Candies: Place candy in a double resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a sieve to separate crushed candy from fine powder. You can save powder to stir into hot chocolate or sprinkle on ice cream. I actually saved the powder and too-small pieces to mix into homemade ice cream.
Original Ranch Broiled Chicken
I got this recipe about 10 years ago from a magazine ad for Hidden Valley Ranch. Very simple and good!
Servings: 4
1 packet (1 oz) Hidden Valley Ranch Dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts
Combine dressing mix, oil, and vinegar in a ziploc bag. Add chicken and shake, working mixture into meat. Marinate 1 hour.
Broil chicken approximately 10-14 minutes total, turning once.
Servings: 4
1 packet (1 oz) Hidden Valley Ranch Dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts
Combine dressing mix, oil, and vinegar in a ziploc bag. Add chicken and shake, working mixture into meat. Marinate 1 hour.
Broil chicken approximately 10-14 minutes total, turning once.
Almost Candy Bars
I found this recipe on the back of a Pillsbury cake mix box.
1 (18.25 oz) package Devil's Food cake mix
1/2 cup butter
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup coconut, if desired
1 cup chopped nuts
1 (14 oz) can sweetened condensed milk
Heat oven to 350 degrees. In a large bowl, combine cake mix and butter with a pastry blender or fork and cut in butter until crumbly. Sprinkle evenly in bottom of ungreased 15x10x1 baking pan; press lighly.
Sprinkle with chips, coconut, and nuts. Pour sweetened condensed milk evenly over all ingredients.
Bake for 20-30 minutes or until light golden brown. Cool completely. Cut into bars.
1 (18.25 oz) package Devil's Food cake mix
1/2 cup butter
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup coconut, if desired
1 cup chopped nuts
1 (14 oz) can sweetened condensed milk
Heat oven to 350 degrees. In a large bowl, combine cake mix and butter with a pastry blender or fork and cut in butter until crumbly. Sprinkle evenly in bottom of ungreased 15x10x1 baking pan; press lighly.
Sprinkle with chips, coconut, and nuts. Pour sweetened condensed milk evenly over all ingredients.
Bake for 20-30 minutes or until light golden brown. Cool completely. Cut into bars.
Cheese Fries
I got this recipe from Weight Watchers.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
1 spray olive oil cooking spray
2 large russett potatoes, peeled and cut into 1/2-inch-thick strips
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
2 oz low-fat shredded cheddar or colby cheese, about 1/2 cup
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake 20 minutes and then flip fries and cook for an additional 20 minutes until golden brown and fork tender. Cluster potatoes together on baking sheet and sprinkle with cheese. Bake until cheese melts, about 5 minutes more.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
1 spray olive oil cooking spray
2 large russett potatoes, peeled and cut into 1/2-inch-thick strips
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
2 oz low-fat shredded cheddar or colby cheese, about 1/2 cup
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake 20 minutes and then flip fries and cook for an additional 20 minutes until golden brown and fork tender. Cluster potatoes together on baking sheet and sprinkle with cheese. Bake until cheese melts, about 5 minutes more.
Smoked Salmon Dip
My sister served this at Easter. She got the recipe from Cooking Light.
12 servings
8 oz tub light cream cheese (my sister recommends using whipped cream cheese for fluffiness)
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill sprigs (optional)
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs if desired.
Note: This can be made ahead of time. Serve with whole wheat crackers or toasted baguette slices.
12 servings
8 oz tub light cream cheese (my sister recommends using whipped cream cheese for fluffiness)
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill sprigs (optional)
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs if desired.
Note: This can be made ahead of time. Serve with whole wheat crackers or toasted baguette slices.
Olivia's Cookies
A good family friend, Lori, makes these at the holidays. They are SO good!
1/2 lb butter
1/2 cup cornstarch
1/2 cup sugar
2 cups flour
4 eggs
2 teaspoons vanilla extract
2 1/3 cups brown sugar
1 lb walnuts, chopped
4 tablespoons flour
1 cup shredded coconut
1/2 teaspoon baking powder
1 stick butter
1 package powdered sugar
1 8-oz package cream cheese
1 teaspoon vanilla extract
Cream 1/2 pound butter and sugar. Add 2 cups flour and cornstarch. Mix well and pat into a cookie pan. Bake 1t 300 degrees for 30 minutes.
While baking, mix eggs, 2 teaspoons vanilla extract, brown sugar, walnuts, 4 tablespoons flour, coconut, and baking powder. Mix together and spread on top of first mixture. Bake at 300 degrees for 15 minutes and 350 degrees for 5 minutes (until brown and crusty on top). Let cool.
Mix stick of butter, powdered sugar, cream cheese, and 1 teaspoon vanilla extract and spread over cookies. When set, cut into squares (cut small, these are very sweet and rich!) and freeze or store in refigerator, covered.
1/2 lb butter
1/2 cup cornstarch
1/2 cup sugar
2 cups flour
4 eggs
2 teaspoons vanilla extract
2 1/3 cups brown sugar
1 lb walnuts, chopped
4 tablespoons flour
1 cup shredded coconut
1/2 teaspoon baking powder
1 stick butter
1 package powdered sugar
1 8-oz package cream cheese
1 teaspoon vanilla extract
Cream 1/2 pound butter and sugar. Add 2 cups flour and cornstarch. Mix well and pat into a cookie pan. Bake 1t 300 degrees for 30 minutes.
While baking, mix eggs, 2 teaspoons vanilla extract, brown sugar, walnuts, 4 tablespoons flour, coconut, and baking powder. Mix together and spread on top of first mixture. Bake at 300 degrees for 15 minutes and 350 degrees for 5 minutes (until brown and crusty on top). Let cool.
Mix stick of butter, powdered sugar, cream cheese, and 1 teaspoon vanilla extract and spread over cookies. When set, cut into squares (cut small, these are very sweet and rich!) and freeze or store in refigerator, covered.
Artichoke Parmesan Crostini
I got this recipe from an issue of Everyday Food.
8 slices baguette
2 tablespoons olive oil
salt & pepper
1 jar (6.5-oz) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded parmesan cheese
1 tablespoon chopped fresh parsley
Preheat oven to 350. Brush baguette slices on both sides with a total of 1 tablespoon olive oil; season with salt and pepper. Place on baking sheet and bake, turning over once, until golden, 10-12 minutes. Cool.
Finely chop artichokes and combine in bowl with parmesan cheese, parsley, and remaining tablespoon of olive oil.
Spoon topping onto crostini and garnish with additional parmesan, if desired.
8 slices baguette
2 tablespoons olive oil
salt & pepper
1 jar (6.5-oz) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded parmesan cheese
1 tablespoon chopped fresh parsley
Preheat oven to 350. Brush baguette slices on both sides with a total of 1 tablespoon olive oil; season with salt and pepper. Place on baking sheet and bake, turning over once, until golden, 10-12 minutes. Cool.
Finely chop artichokes and combine in bowl with parmesan cheese, parsley, and remaining tablespoon of olive oil.
Spoon topping onto crostini and garnish with additional parmesan, if desired.
Chicken Breast Dijon
Makes 4 servings
1/3 cup fine, dry breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon dried, Italian seasoning (optional)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
2 tablespoons dijon mustard
1 teaspoon olive oil
1 teaspoon butter
Combine first 6 ingredients in a small bowl. Stir well.
Brush both sides of each chicken breast with mustard; then coat both sides in breadcrumb mixture.
Heat olive oil and butter in skillet over medium-high heat until butter melts.
Add chicken breasts and cook 6-8 minutes on each side or until chicken is done.
1/3 cup fine, dry breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon dried, Italian seasoning (optional)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
2 tablespoons dijon mustard
1 teaspoon olive oil
1 teaspoon butter
Combine first 6 ingredients in a small bowl. Stir well.
Brush both sides of each chicken breast with mustard; then coat both sides in breadcrumb mixture.
Heat olive oil and butter in skillet over medium-high heat until butter melts.
Add chicken breasts and cook 6-8 minutes on each side or until chicken is done.
Poppy Seed Cake
I got this recipe from my mom.
4 eggs
1 cup sugar
1 cup butter
1 teaspoon vanilla
2 cups sifted flour
1/2 pint (8-oz) sour cream
2 tablespoons poppy seeds
1 teaspoon baking soda
Separate eggs. Cream together egg yolks, sugar, and butter. Add sour cream, poppy seeds, and vanilla. Mix well. Add flour and baking soda. Mix well.
Beat egg whites with clean beaters until stiff, but not dry. Fold into butter.
Pour into ungreased tube pan.
Bake at 350 degrees for one hour. Invert pan until cool, then remove.
4 eggs
1 cup sugar
1 cup butter
1 teaspoon vanilla
2 cups sifted flour
1/2 pint (8-oz) sour cream
2 tablespoons poppy seeds
1 teaspoon baking soda
Separate eggs. Cream together egg yolks, sugar, and butter. Add sour cream, poppy seeds, and vanilla. Mix well. Add flour and baking soda. Mix well.
Beat egg whites with clean beaters until stiff, but not dry. Fold into butter.
Pour into ungreased tube pan.
Bake at 350 degrees for one hour. Invert pan until cool, then remove.
Seven Layer Dip
2 avacados, peeled, pitted, and diced
1-1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
Garlic salt to taste
Ground black pepper to taste
1 8-oz sour cream
1 8-oz package taco seasoning mix
4 Roma (plum) tomatoes, diced
1 bunch green oinions, finely chopped
1 16-oz can refried beans
2 cups shredded Mexican cheese blend
1 (2.25-oz) can black olives, drained and finely chopped
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt, and pepper.
In a small bowl, blend the sour cream and taco seasoning.
In a 9x13 dish, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, cheese, and black olives. Serve with tortilla chips.
1-1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
Garlic salt to taste
Ground black pepper to taste
1 8-oz sour cream
1 8-oz package taco seasoning mix
4 Roma (plum) tomatoes, diced
1 bunch green oinions, finely chopped
1 16-oz can refried beans
2 cups shredded Mexican cheese blend
1 (2.25-oz) can black olives, drained and finely chopped
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt, and pepper.
In a small bowl, blend the sour cream and taco seasoning.
In a 9x13 dish, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, cheese, and black olives. Serve with tortilla chips.
Artichoke Bruschetta
I found this recipe in the Arizona Republic one day.
8 servings
1 french baguette loaf
1 jar (6 oz) marinated artichoke hearts
1/2 cup shredded parmesan cheese
1/3 cup finely chopped red onion
1/3 cup mayonnaise
Preheat broiler. Cut bread into slices 1/2-3/4 inch thick (about 16 slices).
Drain and roughly chop artichokes. In a medium bowl, mix artichokes, cheese, red onion, and mayonnaise.
Top bread slices with the mixture. Broil until the topping starts to bubble and lightly brown, about one minute.
8 servings
1 french baguette loaf
1 jar (6 oz) marinated artichoke hearts
1/2 cup shredded parmesan cheese
1/3 cup finely chopped red onion
1/3 cup mayonnaise
Preheat broiler. Cut bread into slices 1/2-3/4 inch thick (about 16 slices).
Drain and roughly chop artichokes. In a medium bowl, mix artichokes, cheese, red onion, and mayonnaise.
Top bread slices with the mixture. Broil until the topping starts to bubble and lightly brown, about one minute.
Freezer Margaritas
These come out to be the perfect amount of slushiness. I love to keep a batch of these in my freezer. You never know when the urge for a margarita is going to hit!
1 2-liter bottle of 7-Up
1 can frozen margaria mix, any flavor
1 1/2 can (use margarita mix can) tequilia
Freeze in large container with lid. When you first take the lid off, mix up (slush will be under top frozen layer). Enjoy!
1 2-liter bottle of 7-Up
1 can frozen margaria mix, any flavor
1 1/2 can (use margarita mix can) tequilia
Freeze in large container with lid. When you first take the lid off, mix up (slush will be under top frozen layer). Enjoy!
Sauteed Chicken with Pesto-Mushroom Cream Sauce
This recipe is from the April/May 2007 issue of Cook's Country.
Serves 4
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/4 cup basil pesto (be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe)
2 tablespoons lemon juice
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.
Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.
Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.
Serves 4
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/4 cup basil pesto (be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe)
2 tablespoons lemon juice
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.
Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.
Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.
Turkey and Rice Casserole
This is a one way to use up some leftover turkey!
Serves 6
Time required: 30 minutes
3 cups cold cooked rice
2 cups cold chopped cooked turkey
2 medium tomatoes, finely diced
1/4 cup sliced scallions
1/2 cup diced green pepper
1 tablespoon chopped fresh basil
salt and pepper
red pepper flakes to taste
1/2 cup milk
3 eggs
1 cup shredded cheddar cheese
Preheat oven to 375.
Combine all ingredients except cheese in a large flat greased casserole. Top with cheddar cheese. Bake for 20 minutes at 375. Serve hot.
Serves 6
Time required: 30 minutes
3 cups cold cooked rice
2 cups cold chopped cooked turkey
2 medium tomatoes, finely diced
1/4 cup sliced scallions
1/2 cup diced green pepper
1 tablespoon chopped fresh basil
salt and pepper
red pepper flakes to taste
1/2 cup milk
3 eggs
1 cup shredded cheddar cheese
Preheat oven to 375.
Combine all ingredients except cheese in a large flat greased casserole. Top with cheddar cheese. Bake for 20 minutes at 375. Serve hot.
Champagne Strawberry Punch
We served this at my sister's bridal shower. It was such a hit, we actually ran out and had to go to the store to buy supplies to make more! This recipe is from Southern Living.
Serves 20 cups
3 (6 oz) cans frozen lemonade concentrate, thawed and undiluted
5 cups water
1 pint fresh strawberries, sliced
1 (1 liter) ginger ale, chilled
2 (750 mL) bottles dry champagne, chilled
Combine first 3 ingredients; cover and chill thoroughly. Gently stir in ginger ale and champagne just before serving.
Idea: Make strawberry ice cubes. Place a strawberry half in each compartment of an ice cube tray, fill with water or ginger ale and freeze. Add to punch just before serving.
Serves 20 cups
3 (6 oz) cans frozen lemonade concentrate, thawed and undiluted
5 cups water
1 pint fresh strawberries, sliced
1 (1 liter) ginger ale, chilled
2 (750 mL) bottles dry champagne, chilled
Combine first 3 ingredients; cover and chill thoroughly. Gently stir in ginger ale and champagne just before serving.
Idea: Make strawberry ice cubes. Place a strawberry half in each compartment of an ice cube tray, fill with water or ginger ale and freeze. Add to punch just before serving.
White Chocolate Fudge
1 (8 oz) package cream cheese, softened
4 cups powdered sugar
1 1/2 teaspoon vanilla
12 oz white chocolate, melted
1 1/2 cups pecans (or walnuts or macademia nuts)
Beat cream cheese, sugar, and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in nuts. Spread in 8-inch square pan. Chill several hours.
Note: you can also use 3/4 cup nuts and 3/4 cup dried apricots or other dried fruit.
4 cups powdered sugar
1 1/2 teaspoon vanilla
12 oz white chocolate, melted
1 1/2 cups pecans (or walnuts or macademia nuts)
Beat cream cheese, sugar, and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in nuts. Spread in 8-inch square pan. Chill several hours.
Note: you can also use 3/4 cup nuts and 3/4 cup dried apricots or other dried fruit.
Raspberry Cream Cheese Coffeecake
I made this for my parents when they came to visit. I don't know where I got this recipe.
Cooking time: 45-55 minutes
2-1/4 cup flour
3/4 cup butter
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
8 oz. cream cheese
1/4 cup sugar
2 eggs
1/4 cup sliced almonds
3/4 cup raspberry jam
Preheat oven to 350.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 1-1/2 inches up sides of a greased and floured 9-inch springform pan. Batter should be about 1/4-inch thick on sides.
Ina small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
Pour in batter-lined pan. Spoon jam over cream cheese mixture.
In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
Bake for 45-55 minutes.
Cooking time: 45-55 minutes
2-1/4 cup flour
3/4 cup butter
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
8 oz. cream cheese
1/4 cup sugar
2 eggs
1/4 cup sliced almonds
3/4 cup raspberry jam
Preheat oven to 350.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 1-1/2 inches up sides of a greased and floured 9-inch springform pan. Batter should be about 1/4-inch thick on sides.
Ina small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
Pour in batter-lined pan. Spoon jam over cream cheese mixture.
In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
Bake for 45-55 minutes.
Seared Chicken with Sun-Dried Tomato Sauce
This recipe was very easy and good! I got this recipe from a cookbook I have, titled "Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking" by Robin Miller. Robin has a show on the Food Network. This is the first recipe I've made from this cookbook and I look forward to trying more.
Total time: 16-18 minutes
Prep time: 10 minutes
Active cooking time: 6-8 minutes
Serves 4
1 cup drained oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 cup reduced-sodium chicken broth
3 cloves garlic, peeled
1/4 cup chopped fresh basil
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 minutes per side.
Meanwhile, in a blender, combine the sun-dried tomatoes, broth, and garlic and process until smooth. Add the sauce to the chicken, bring to a simmer, and let simmer until the chicken is cooked through, about 2 minutes.
Remove from the heat, sprinkle with the basil, and serve.
Suggestions from Robin:
Make it a meal kit: Season the chicken. Make the sun-dried tomato sauce. Store each separately in sealable containers or plastic bags for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw the chicken overnight in the refrigerator (I don't recommend thawing it in the microwave) and the sauce in the microwave for 4 to 6 minutes on LOW. When ready to finish the meal, cook the chicken as directed and add the sauce.
Bank a batch: Make a double batch of the entire meal and store for up to 5 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on LOW. Reheat in the microwave for a few minutes on HIGH.
Morph it: Make a double batch of the sun-dried tomato sauce and use it as a topping for grilled or baked fish, turkey or beef burgers, or pasta. Reheat in a small saucepan or in the microwave for a few minutes on HIGH.
Total time: 16-18 minutes
Prep time: 10 minutes
Active cooking time: 6-8 minutes
Serves 4
1 cup drained oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 cup reduced-sodium chicken broth
3 cloves garlic, peeled
1/4 cup chopped fresh basil
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 minutes per side.
Meanwhile, in a blender, combine the sun-dried tomatoes, broth, and garlic and process until smooth. Add the sauce to the chicken, bring to a simmer, and let simmer until the chicken is cooked through, about 2 minutes.
Remove from the heat, sprinkle with the basil, and serve.
Suggestions from Robin:
Make it a meal kit: Season the chicken. Make the sun-dried tomato sauce. Store each separately in sealable containers or plastic bags for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw the chicken overnight in the refrigerator (I don't recommend thawing it in the microwave) and the sauce in the microwave for 4 to 6 minutes on LOW. When ready to finish the meal, cook the chicken as directed and add the sauce.
Bank a batch: Make a double batch of the entire meal and store for up to 5 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on LOW. Reheat in the microwave for a few minutes on HIGH.
Morph it: Make a double batch of the sun-dried tomato sauce and use it as a topping for grilled or baked fish, turkey or beef burgers, or pasta. Reheat in a small saucepan or in the microwave for a few minutes on HIGH.
Swirled Popcorn Mix
I made this one year for Christmas gifts for my co-workers. It was a big hit! This recipe is from Nestle Toll House.
Makes 5 quarts
9 cups oven-toasted cereal squares (Chex)
4 cups popped popcorn
1-1/2 cups (7 oz) slivered almonds
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1-2/3 cups (10 oz) Nestle Toll House Swirled Milk Chocolate & Caramel Morsels
1 package (6 oz) sweetened dried cranberries
Preheat oven to 250 degrees. Grease large roasting pan. Mix cereal, popped popcorn, and nuts in roasting pan.
Combine brown sugar, butter, and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and cranberries. Store in airtight container.
Makes 5 quarts
9 cups oven-toasted cereal squares (Chex)
4 cups popped popcorn
1-1/2 cups (7 oz) slivered almonds
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1-2/3 cups (10 oz) Nestle Toll House Swirled Milk Chocolate & Caramel Morsels
1 package (6 oz) sweetened dried cranberries
Preheat oven to 250 degrees. Grease large roasting pan. Mix cereal, popped popcorn, and nuts in roasting pan.
Combine brown sugar, butter, and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and cranberries. Store in airtight container.
Teresa's Salsa
My friend, Teresa, makes this salsa. I think this is one of the best salsas I've ever had! I am posting this recipe exactly as she gave it to me.
1 14.5oz can of whole peeled tomatoes
1 yellow jalapeno
2-4 green jalapenos
1 Anaheim green chile
1 garlic clove
cilantro
salt
garlic salt
1/2 yellow or white onion
green onions
In a blender, add can of tomatoes, sliced up jalapenos, sliced up chile, 3/4 garlic clove (use garlic press), cilantro (leaves only, no stems, I usually use about half of the bundle), salt (I'm guessing about 1/2 teaspoon), and garlic salt (I always add more garlic salt than salt). Blend on lowest setting for a few seconds. Pour into bowl and add chopped onions (for the green onions, I only use about 1/4-1/2 of the onion and I use the white end).
1 14.5oz can of whole peeled tomatoes
1 yellow jalapeno
2-4 green jalapenos
1 Anaheim green chile
1 garlic clove
cilantro
salt
garlic salt
1/2 yellow or white onion
green onions
In a blender, add can of tomatoes, sliced up jalapenos, sliced up chile, 3/4 garlic clove (use garlic press), cilantro (leaves only, no stems, I usually use about half of the bundle), salt (I'm guessing about 1/2 teaspoon), and garlic salt (I always add more garlic salt than salt). Blend on lowest setting for a few seconds. Pour into bowl and add chopped onions (for the green onions, I only use about 1/4-1/2 of the onion and I use the white end).
Jen M.'s Dip
A friend of mine had a party and served this dip. It was delicious! I had to get the recipe!
2 packages cream cheese, softened
1 can of artichokes, cut into small pieces
2 spoonfuls of pesto dip
Shredded parmesan cheese
Mix in shallow, oven-safe bowl. Smooth out evenly. Sprinkle a little parmesan cheese on top (not too much or it will burn). Bake for about 25 minutes at 400 degrees. Remove and sprinkle more parmesan cheese on top. Bake for another 5-10 minutes. Put a little bit more parmesan cheese on top before serving. Serve with wheat thins or torilla chips.
2 packages cream cheese, softened
1 can of artichokes, cut into small pieces
2 spoonfuls of pesto dip
Shredded parmesan cheese
Mix in shallow, oven-safe bowl. Smooth out evenly. Sprinkle a little parmesan cheese on top (not too much or it will burn). Bake for about 25 minutes at 400 degrees. Remove and sprinkle more parmesan cheese on top. Bake for another 5-10 minutes. Put a little bit more parmesan cheese on top before serving. Serve with wheat thins or torilla chips.
Saltine Candy with Chocolate Nuts
This is another treat I like to make. Nice mixture of sweet and salty. I don't know where I got this recipe.
40 saltines
1 cup butter (do not use margarine)
1 cup light brown sugar (do not use dark)
12 ounces chocolate chips
1 cup nuts of your choice (I've used both walnuts and pecans)
Line up the saltines on a jelly roll pan that has been lined with foil that makes a bigger rim than the pan. There should be 5 rows of 8. In pan on stove, melt butter and add light brown sugar. Stir often and bring to a full rolling boil for exactly 3 minutes. Sprinkle with chocolate chips and wait until they are almost melted; spread over all the saltines. Drop the nuts over the top as evenly as possible. Refrigerate for two hours and then break up into pieces. Store in an airtight container.
40 saltines
1 cup butter (do not use margarine)
1 cup light brown sugar (do not use dark)
12 ounces chocolate chips
1 cup nuts of your choice (I've used both walnuts and pecans)
Line up the saltines on a jelly roll pan that has been lined with foil that makes a bigger rim than the pan. There should be 5 rows of 8. In pan on stove, melt butter and add light brown sugar. Stir often and bring to a full rolling boil for exactly 3 minutes. Sprinkle with chocolate chips and wait until they are almost melted; spread over all the saltines. Drop the nuts over the top as evenly as possible. Refrigerate for two hours and then break up into pieces. Store in an airtight container.
Garlicky White Bean Dip with Crudites
I got this recipe off weightwatchers.com. I doubled the recipe for my monthy Bunco group and the dip was practically gone by the end of the evening.
Points Value: 2
Servings: 4
Preparation time: 20 minutes
Cooking time: 2 minutes
Level of difficultly: Easy
1 teaspoon olive oil, extra virgin
3 medium garlic cloves, minced
15 1/2 oz. canned cannellini beans, drained and rinsed
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons water
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1/2 teaspoon paprika or chopped fresh parsley (optional)
Vegetable suggestions: yellow and/or red peppers, cherry tomatoes, cucumbers, carrots (Note: when I served this, the cucumbers and carrots went immediately, wish I had put more on and not one of the peppers)
To prepare dip, heat oil in a small saucepan over medium heat; saute garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor (or blender), combine oil and garlic mixture, beans, and lemon juice. Process until smooth, slowly adding 1 to 2 tablespools of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables.
Points Value: 2
Servings: 4
Preparation time: 20 minutes
Cooking time: 2 minutes
Level of difficultly: Easy
1 teaspoon olive oil, extra virgin
3 medium garlic cloves, minced
15 1/2 oz. canned cannellini beans, drained and rinsed
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons water
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1/2 teaspoon paprika or chopped fresh parsley (optional)
Vegetable suggestions: yellow and/or red peppers, cherry tomatoes, cucumbers, carrots (Note: when I served this, the cucumbers and carrots went immediately, wish I had put more on and not one of the peppers)
To prepare dip, heat oil in a small saucepan over medium heat; saute garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor (or blender), combine oil and garlic mixture, beans, and lemon juice. Process until smooth, slowly adding 1 to 2 tablespools of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables.
El Charro Cafe's Flan
My parents were visiting over Christmas. I made a chicken enchilada casserole and spanish rice one night for dinner. I decided to make flan to keep with the Mexican theme. I found this recipe in a cookbook called, "Arizona's Historic Restaurants and Their Recipes". This particular recipe is from El Charro Cafe in Tucson.
Yields 8-12 servings
3/4 cup granulated sugar
6 eggs, lightly beaten
a pinch of salt
1 teaspoon vanilla extract
1 quart milk
1 cup whipping cream
dash Kahlua
slivered almonds for garnish
Caramelize 1/2 cup sugar by heating in skillet over very low heat. Stir constantly until sugar melts and turns brown. Do not burn. (Note: for some reason, I could not get the sugar to melt. I just finally zapped it in the microwave and it caramelized just fine!)
Spread caramel in 1 1/2-quart shallow baking dish (can be any shape) and set aside. In bowl, combine eggs, remaining sugar, salt, and vanilla extract, beating well with wire whisk. Scald milk and whisk into egg mixture. Strain into baking dish over caramelized sugar.
Place baking dish into a roasting pan and place enough hot water in roasting pan to come halfway up sides of baking dish. Bake at 350 degrees for 20 to 30 minutes, or until knife inserted into center comes out clean. Allow to cool on wire rack until lukewarm. Cover and refrigerate until chilled.
In mixing bowl, whip cream with dash or two of Kahlua. When ready to serve, slice flan into squares. Loosen edges of caramel with spatula and invert onto serving plate. Caramel will flow over custard. Top each serving with a dollop of whipped cream and sprinkle with slivered almonds.
Yields 8-12 servings
3/4 cup granulated sugar
6 eggs, lightly beaten
a pinch of salt
1 teaspoon vanilla extract
1 quart milk
1 cup whipping cream
dash Kahlua
slivered almonds for garnish
Caramelize 1/2 cup sugar by heating in skillet over very low heat. Stir constantly until sugar melts and turns brown. Do not burn. (Note: for some reason, I could not get the sugar to melt. I just finally zapped it in the microwave and it caramelized just fine!)
Spread caramel in 1 1/2-quart shallow baking dish (can be any shape) and set aside. In bowl, combine eggs, remaining sugar, salt, and vanilla extract, beating well with wire whisk. Scald milk and whisk into egg mixture. Strain into baking dish over caramelized sugar.
Place baking dish into a roasting pan and place enough hot water in roasting pan to come halfway up sides of baking dish. Bake at 350 degrees for 20 to 30 minutes, or until knife inserted into center comes out clean. Allow to cool on wire rack until lukewarm. Cover and refrigerate until chilled.
In mixing bowl, whip cream with dash or two of Kahlua. When ready to serve, slice flan into squares. Loosen edges of caramel with spatula and invert onto serving plate. Caramel will flow over custard. Top each serving with a dollop of whipped cream and sprinkle with slivered almonds.
Cinnamon Apple Cake
This is the other dish I made from the apples I picked. This cake was delicious! I found this recipe on the Spice Islands website.
Prep time: 40 minutes
Cook time: 50-60 minutes
Makes: 12 servings
Cake
2 cups granulated sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, beaten
4 cups finely chopped unpeeled apple
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
Combine granulated sugar, flour, baking soda, salt, and cinnamon in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil, and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick.
Pour cake batter into a greased 13x9-inch pan. Sprinkle with brown sugar and cinnamon.
Bake in preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted in center comes out clean.
Prep time: 40 minutes
Cook time: 50-60 minutes
Makes: 12 servings
Cake
2 cups granulated sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, beaten
4 cups finely chopped unpeeled apple
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
Combine granulated sugar, flour, baking soda, salt, and cinnamon in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil, and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick.
Pour cake batter into a greased 13x9-inch pan. Sprinkle with brown sugar and cinnamon.
Bake in preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted in center comes out clean.
Apple Bread
I went apple-picking back in October and this is one of the items I made. This recipe is from "Cooking With Sisters," a cookbook my sorority, Alpha Chi Omega, put together. This recipe had been sent in by an alumni from DePauw University.
1/2 cup sour cream
2 cups sugar
2 cups apples, shredded
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour
3/4 cup oil
3 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
Mix together sour cream, sugar, oil, eggs, and spices. Add apples and flour. Pour into 2 greased and floured loaf pans. Sprinkle each loaf with 2 tablespoons melted butter, then with a mix made up of 1/2 sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg (divide between the 2 pans). Bake at 350 degrees for 50 to 60 minutes.
1/2 cup sour cream
2 cups sugar
2 cups apples, shredded
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour
3/4 cup oil
3 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
Mix together sour cream, sugar, oil, eggs, and spices. Add apples and flour. Pour into 2 greased and floured loaf pans. Sprinkle each loaf with 2 tablespoons melted butter, then with a mix made up of 1/2 sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg (divide between the 2 pans). Bake at 350 degrees for 50 to 60 minutes.
Pumpkin Crisp
This recipe is from the November 2005 issue of Southern Living magazine (submitted by a reader in Beaufort, North Carolina). It is so good and was a hit with the ladies at Bunco!
Makes 8-10 servings
Prep 15 minutes
Bake 1 hour, 5 minutes
Stand 10 minutes
1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped Cream (optional)
Ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Whipped Cream
Makes 1 cup
Prep 5 minutes
1 (8-ounce) carton whipping cream
2 tablespoons powdered sugar
Dash of ground nutmeg
Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.
Makes 8-10 servings
Prep 15 minutes
Bake 1 hour, 5 minutes
Stand 10 minutes
1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped Cream (optional)
Ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Whipped Cream
Makes 1 cup
Prep 5 minutes
1 (8-ounce) carton whipping cream
2 tablespoons powdered sugar
Dash of ground nutmeg
Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.
Delightful Orange Salad
I was nervous about taking this dish to my monthly Bunco game. I had never made it before, so I decided to let the ladies be my guinea pigs. The first lady that tried it said, "I love it!" Everyone else gave it two thumbs up. I had intended this as a side dish, however, no one touched it until dessert. I don't know where I got this recipe from.
2 small cans mandarin oranges (I cut each orange in half)
1 large can pineapple chunks
1/2 cup maraschino cherries (I cut each cherry in half)
3 bananas, sliced
1 pint sour cream
1 medium container Cool Whip
1 (3 oz) package orange jello
1/2 cup chopped nuts (I used walnuts, but pecans would be good too)
2 cups mini marshmellows
Drain fruits well. Mix sour cream, Cool Whip, and dry jello until blended. Fold in fruits, nuts, and marshmellows. Chill in a 9x13 pan.
Note: I made it the evening before my event and it was fine. By the next evening (2 days after I made it), the bananas had browned. Still tasted great, but not as visually appealing.
2 small cans mandarin oranges (I cut each orange in half)
1 large can pineapple chunks
1/2 cup maraschino cherries (I cut each cherry in half)
3 bananas, sliced
1 pint sour cream
1 medium container Cool Whip
1 (3 oz) package orange jello
1/2 cup chopped nuts (I used walnuts, but pecans would be good too)
2 cups mini marshmellows
Drain fruits well. Mix sour cream, Cool Whip, and dry jello until blended. Fold in fruits, nuts, and marshmellows. Chill in a 9x13 pan.
Note: I made it the evening before my event and it was fine. By the next evening (2 days after I made it), the bananas had browned. Still tasted great, but not as visually appealing.
Sunday, October 30, 2011
Toffee Saltine Candy
I had this at a scrapbooking event. It was so yummy!
1 cup butter (do not use margarine)
1 cup light brown sugar
1 (11 oz) package chocolate chips (1 1/2 cups)
40 saltine crackers
1 cup chopped walnuts or pecan (optional)
non-stick cooking spray
Preheat oven to 350.
Line jelly roll pan with foil and spray with non-stick spray. Lay crackers out flat on foil.
Melt brown sugar and butter until foamy (approx. 3 minutes). Pour over crackers and spread to coat.
Bake 10 minutes in 350-degree oven. Remove from oven.
While hot, sprinkle with chocolate chips, let soften and melt, then spread.
Sprinkle with nuts.
Let cool. Refrigerate until hardened.
Break into pieces like peanut brittle.
1 cup butter (do not use margarine)
1 cup light brown sugar
1 (11 oz) package chocolate chips (1 1/2 cups)
40 saltine crackers
1 cup chopped walnuts or pecan (optional)
non-stick cooking spray
Preheat oven to 350.
Line jelly roll pan with foil and spray with non-stick spray. Lay crackers out flat on foil.
Melt brown sugar and butter until foamy (approx. 3 minutes). Pour over crackers and spread to coat.
Bake 10 minutes in 350-degree oven. Remove from oven.
While hot, sprinkle with chocolate chips, let soften and melt, then spread.
Sprinkle with nuts.
Let cool. Refrigerate until hardened.
Break into pieces like peanut brittle.
Chicken and Rice with Broccoli and Cheddar
I thought this dish was delicious (and I am not a broccoli fan!). This recipe is from a cookbook titled, "The Best 30-Minute Recipes" from the editors of Cook's Illustrated.
Serves 4
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 onion, minced
1 1/2 cups instant white rice
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 (10 oz) package frozen broccoli florets, thawed
1 cup shredded cheddar cheese
1 teaspoon Tabasco
1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining oil to skillet and return to medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.
4. Transfer chicken to clean plate. Off heat, gently fold broccoli, 1/2 cup of cheddar, and Tabasco into rice and season with salt and pepper to taste. Sprinkle remaining 1/2 cup cheddar over top, cover, and let sit until cheese melts, about 2 minutes. Serve with chicken.
Got extra time?
If you don't have instant rice or if you would like to use long-grain rice, follow this method:
Sustitute 1 1/2 cups long-grain rice and increase broth to 4 1/2 cups. When tranferring chicken to plate in step 4, brush any rice off chicken back into skillet, then cover and continue to cook rice over medium-low heat, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Then add broccoli and cheddar off heat and continue with recipe as directed.
Serves 4
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 onion, minced
1 1/2 cups instant white rice
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 (10 oz) package frozen broccoli florets, thawed
1 cup shredded cheddar cheese
1 teaspoon Tabasco
1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining oil to skillet and return to medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.
4. Transfer chicken to clean plate. Off heat, gently fold broccoli, 1/2 cup of cheddar, and Tabasco into rice and season with salt and pepper to taste. Sprinkle remaining 1/2 cup cheddar over top, cover, and let sit until cheese melts, about 2 minutes. Serve with chicken.
Got extra time?
If you don't have instant rice or if you would like to use long-grain rice, follow this method:
Sustitute 1 1/2 cups long-grain rice and increase broth to 4 1/2 cups. When tranferring chicken to plate in step 4, brush any rice off chicken back into skillet, then cover and continue to cook rice over medium-low heat, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Then add broccoli and cheddar off heat and continue with recipe as directed.
Pasta Margherita
I loved this dish! It was easy to make and the leftovers (which I ate two nights later) were still really good. I don't know where I got this recipe.
4 servings.
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic (I minced two garlic cloves)
1 (16 ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.
While pasta cooks, combine basil, onions, garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, salt, and pepper, toss gently to coat pasta. Top with mozzarella.
4 servings.
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic (I minced two garlic cloves)
1 (16 ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.
While pasta cooks, combine basil, onions, garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, salt, and pepper, toss gently to coat pasta. Top with mozzarella.
Chicken Tortilla Casserole
Can I just say that I LOVE this dish! DELICIOUS! I feel like a traitor saying this, but I think this is better than the one my mom makes! This will definitely be a top 5 favorite. YUM!
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
Feta Tomato Topper
I couldn't think of an appetizer to make for Bunco. My friend, Teresa, gave me this recipe and promised it would be good. She was right! There were none left at the end of Bunco. :)
1 cup (4 oz) crumbled feta cheese (can also use tomato basil feta cheese)
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
approximately 36 melba crackers
In a bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto each melba cracker.
1 cup (4 oz) crumbled feta cheese (can also use tomato basil feta cheese)
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
approximately 36 melba crackers
In a bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto each melba cracker.
Pork Chops Stuffed with Feta and Spinach
This was pretty easy to make and very good. It was very filling, though. This recipe is from Cooking Light and their comment was, "Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite."
Serves 4.
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozed spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4 ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheese and rind.
Cut a horizontal slit through thickets portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. (Note: I used a cookie wire cooling rack and placed it in a baking sheet with sides.) Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Serves 4.
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozed spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4 ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheese and rind.
Cut a horizontal slit through thickets portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. (Note: I used a cookie wire cooling rack and placed it in a baking sheet with sides.) Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Sunrise Breakfast Casserole
I found this recipe in the Arizona Republic about 2 years ago. This is great for brunch...it is like a complete breakfast in a square!
Prep: 30 min.
Cook: 65 min.
Servings: 12-15
2 packages (12 oz each) sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 oz each) Simply Potatoes Shredded Hash Browns (can be found by the eggs)
2 cups (8 oz) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional
Place sausage on a baking pan. Bake at 375 for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins. In a large bowl, combine the eggs, milk, mustard, salt, and pepper. Add the hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa if desired.
Prep: 30 min.
Cook: 65 min.
Servings: 12-15
2 packages (12 oz each) sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 oz each) Simply Potatoes Shredded Hash Browns (can be found by the eggs)
2 cups (8 oz) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional
Place sausage on a baking pan. Bake at 375 for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins. In a large bowl, combine the eggs, milk, mustard, salt, and pepper. Add the hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa if desired.
Fruit Salsa with Cinnamon Tortilla Chips
I had just received the April/May 2008 issue of Cook's Country and noticed one of the articles was about a recipe contest for party appetizers. As I was hosting Bunco at my house a few days later, I thought I would make the recipe that had won the grand prize. The Bunco ladies declared it a hit!
Serves 12.
Once cool, the chips can be stored at room temperature in an airtight container for 4days; the salsa is best served immediately.
Fruit Salsa
2 tablespoons apple jelly
2 tablespoons light brown sugar
1/4 cup orange juice
1 jalapeno chile, seeded and minced
2 Granny Smith apples, peeled, cored, and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
Cinnamon Chips
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
12 (6-inch) flour tortillas
1. For the fruit salsa: Whisk jelly, sugar, orange juice, and jalapeno in large bowl. Add apples, strawberries, and kiwis and toss to coat.
2. For the cinnamon chips: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine sugar and cinnamon in bowl. Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges. Arrange tortillas in single layer on 2 baking sheets and sprikle sugar mixture evenly over top of tortillas. Bake until golden and crisp, 10-15 minutes, switching and rotating sheets halfway through baking time. Serve with salsa.
Serves 12.
Once cool, the chips can be stored at room temperature in an airtight container for 4days; the salsa is best served immediately.
Fruit Salsa
2 tablespoons apple jelly
2 tablespoons light brown sugar
1/4 cup orange juice
1 jalapeno chile, seeded and minced
2 Granny Smith apples, peeled, cored, and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
Cinnamon Chips
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
12 (6-inch) flour tortillas
1. For the fruit salsa: Whisk jelly, sugar, orange juice, and jalapeno in large bowl. Add apples, strawberries, and kiwis and toss to coat.
2. For the cinnamon chips: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine sugar and cinnamon in bowl. Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges. Arrange tortillas in single layer on 2 baking sheets and sprikle sugar mixture evenly over top of tortillas. Bake until golden and crisp, 10-15 minutes, switching and rotating sheets halfway through baking time. Serve with salsa.
Orange Dip for Fruit
I got this recipe from a Taste of Home issue.
Prep/Total Time: 10 minutes
Yield: 4 1/2 cups
1 cup orange juice
1 package (3.4oz) instant vanilla pudding mix
1 cup (8oz) sour cream
1 carton (8oz) frozen whipped topping, thawed
Assorted fresh fruit
In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.
Prep/Total Time: 10 minutes
Yield: 4 1/2 cups
1 cup orange juice
1 package (3.4oz) instant vanilla pudding mix
1 cup (8oz) sour cream
1 carton (8oz) frozen whipped topping, thawed
Assorted fresh fruit
In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.
Kung Pao Shrimp
This recipe is from the October/November 2007 issue of Cook's Country.
Serves 4.
Serve over steamed rice or lo mein noodles. Oyster sauce can be found in the international section of most grocery stores.
1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound extra-large shrimp, peeled and deveined
1/2 cup dry-roasted peanuts
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger (I used 1/3 tablespoon dried ginger)
1. Whisk broth, oyster sauce, hot sauce, and cornstarch in a bowl.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes; transfer to plate. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minutes. Serve.
Serves 4.
Serve over steamed rice or lo mein noodles. Oyster sauce can be found in the international section of most grocery stores.
1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound extra-large shrimp, peeled and deveined
1/2 cup dry-roasted peanuts
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger (I used 1/3 tablespoon dried ginger)
1. Whisk broth, oyster sauce, hot sauce, and cornstarch in a bowl.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes; transfer to plate. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minutes. Serve.
Easy Chicken Cacciatore
Very simple and delicious! This recipe is from the December/January 2008 issue of Cook's Country.
Serves 4.
White mushrooms can be substituted for cremini. For a hearty dinner, serve with pasta, rice, or polenta.
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped
8 ounces cremini mushrooms, quartered
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/4 cup red wine
1/4 cup chopped fresh basil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, until chicken is cooked through, 2 to 4 minutes.
3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.
Serves 4.
White mushrooms can be substituted for cremini. For a hearty dinner, serve with pasta, rice, or polenta.
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped
8 ounces cremini mushrooms, quartered
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/4 cup red wine
1/4 cup chopped fresh basil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, until chicken is cooked through, 2 to 4 minutes.
3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.
Pork Chops with Spicy Orange Glaze
I made this last night and was pleasantly surprised by how good it was. I did not find this spicy at all. This is a recipe from the December/January 2006 issue of Cook's Country.
Serves 4.
Starting the pork chops in a cold skillet allows them to heat up slowly and hold on to their interior moisture--a method that works best with this chops. If using an electric stove, turn the burner to medium just before seasoning the chops in step 1.
4 bone-in rib or center-cut pork chops, 1/2 to 3/4 inch thick
1 teaspoon plus 1 tablespoon olive oil
Salt and pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice
1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 15 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
Serves 4.
Starting the pork chops in a cold skillet allows them to heat up slowly and hold on to their interior moisture--a method that works best with this chops. If using an electric stove, turn the burner to medium just before seasoning the chops in step 1.
4 bone-in rib or center-cut pork chops, 1/2 to 3/4 inch thick
1 teaspoon plus 1 tablespoon olive oil
Salt and pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice
1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 15 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
Smoky Scalloped Potatoes
Very good! This recipe is from the December/January 2007 issue of Cook's Country.
Serves 8, or more
4 tablespoons unsalted butter
1 large onion, minced
4 garlic cloves, minced
4 teaspoons dry mustard
1 tablespoon minced fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
5 pounds russet potatoes, peeled and sliced thin
1 1/2 cups heavy cream
1 1/2 cups buttermilk
1/4 teaspoon baking soda
2 cups shredded smoked Gouda cheese
1. Adjust oven rack to middle position and heat oven to 425. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13x9-inch baking dish.
2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Make ahead:
The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubble, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.
Serves 8, or more
4 tablespoons unsalted butter
1 large onion, minced
4 garlic cloves, minced
4 teaspoons dry mustard
1 tablespoon minced fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
5 pounds russet potatoes, peeled and sliced thin
1 1/2 cups heavy cream
1 1/2 cups buttermilk
1/4 teaspoon baking soda
2 cups shredded smoked Gouda cheese
1. Adjust oven rack to middle position and heat oven to 425. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13x9-inch baking dish.
2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Make ahead:
The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubble, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.
Sagaponack Corn Pudding
My mom made this side dish for Christmas dinner. It was really good! The recipe is from the Barefoot Contessa.
8 servings
Prep Time: 20 minutes Cook Time: 45 minutes
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) (my mom used canned corn and it was fine)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
8 servings
Prep Time: 20 minutes Cook Time: 45 minutes
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) (my mom used canned corn and it was fine)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Dr. Pepper-Glazed Ham
I made this ham for Christmas 2007. I got the recipe from the December/January 2006 issue of Cook's Country (my FAVORITE cooking magazine!). One of the men at dinner said it was the best ham he had ever eaten. Wow!
1/2 cup Dr. Pepper
3/4 cup light brown sugar
2 tablespoons orange juice
2 teaspoons Dijon mustard
1 spiral-sliced, bone-in ham (7-10 pounds), preferably shank end
Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 8 minutes. (Glaze can be refrigerated for up to 2 days; reheat when needed.)
Cook ham according to directions on package. Remove ham from oven, brush liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30-40 minutes before carving.
1/2 cup Dr. Pepper
3/4 cup light brown sugar
2 tablespoons orange juice
2 teaspoons Dijon mustard
1 spiral-sliced, bone-in ham (7-10 pounds), preferably shank end
Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 8 minutes. (Glaze can be refrigerated for up to 2 days; reheat when needed.)
Cook ham according to directions on package. Remove ham from oven, brush liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30-40 minutes before carving.
Strawberry Pretzel Salad
I LOVE this jello salad with a pretzel crust. Sweet and salty...yum! I found this recipe in a cookbook called, "Family Favorites" by Gooseberry Patch. It is definitely one of MY favorites!
Serves 12-16.
Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
Filling:
1 8-ounce package cream cheese, softened
1 cup sugar
1 8-ounce container frozen whipped topping, thawed
Gelatin topping:
2 3-ounce packages strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
Preheat oven to 400. For crust, combine pretzels, butter, and sugar. Spread in bottom of 10x13 baking pan. Bake for 8-10 minutes. Cool.
For filling, blend cream cheese and sugar. Fold in whipped topping. Spread over crust.
For topping, dissolve gelatin in boiling water. Stir in strawberries. When partially set, pour over filling. Chill.
Serves 12-16.
Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
Filling:
1 8-ounce package cream cheese, softened
1 cup sugar
1 8-ounce container frozen whipped topping, thawed
Gelatin topping:
2 3-ounce packages strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
Preheat oven to 400. For crust, combine pretzels, butter, and sugar. Spread in bottom of 10x13 baking pan. Bake for 8-10 minutes. Cool.
For filling, blend cream cheese and sugar. Fold in whipped topping. Spread over crust.
For topping, dissolve gelatin in boiling water. Stir in strawberries. When partially set, pour over filling. Chill.
Fresh Mozzarella, Tomato, and Basil Couscous Salad
I found this recipe on www.cookinglight.com.
5 servings
2 cups diced tomato
3/4 cup (3 oz) diced fresh mozzarella cheese (part-skim mozzarella cheese can be substituted)
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator for 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
5 servings
2 cups diced tomato
3/4 cup (3 oz) diced fresh mozzarella cheese (part-skim mozzarella cheese can be substituted)
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator for 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
Creamy Crab and Artichoke Dip
This is another recipe I got from my mom. Every time I've made it, someone has asked for the recipe.
1 1/2 cup crab meat (canned real crab meat is best)
8 oz cream cheese
1 cup mayonaise
1/3 cup green onions, chopped
14-16oz can artichoke hearts, drained and chopped
3/4 cup shredded parmesan cheese
Preheat oven to 375. Blend cream cheese and mayonaise until smooth. Stir in remaining ingredients. Place mixture in glass pie plate. Bake uncovered for 15-18 minutes. Serve with crackers or French bread.
1 1/2 cup crab meat (canned real crab meat is best)
8 oz cream cheese
1 cup mayonaise
1/3 cup green onions, chopped
14-16oz can artichoke hearts, drained and chopped
3/4 cup shredded parmesan cheese
Preheat oven to 375. Blend cream cheese and mayonaise until smooth. Stir in remaining ingredients. Place mixture in glass pie plate. Bake uncovered for 15-18 minutes. Serve with crackers or French bread.
Italian Breaded Chicken and Capers
2 servings
2 boneless skinless chicken breasts
1 teaspoon fresh lemon or lime juice
Salt and pepper, to taste
3 tablespoons Italian dry bread crumbs
1/4 cup chicken broth
2 tablespoons dry white wine (or use grape juice with a splash of cider vinegar)
2 teaspoons capers
1/2 tablespoon butter
Place each chicken breast in a large zipper-topped plastic bag or between two sheets of wax paper or plastic wrap (you just need something to keep juices from spraying everywhere); using a meat mallet or rolling pin, pound to 1/4 inch thick; brush with lemon or lime juice, sprinkle with salt and pepper, then dredge in bread crumbs.
Heat a skillet coated with cooking spray over medium-high heat; add chicken and saute for 3 minutes per side, or until cooked thorough; remove from skillet and keep warm.
Add broth and wine (or juice/vinegar) to the skillet and, using a wire whisk, scrape up all of the browned bits from the bottom of the pan. Remove skillet from heat and stir in capers and butter. Serve caper sauce over chicken.
2 boneless skinless chicken breasts
1 teaspoon fresh lemon or lime juice
Salt and pepper, to taste
3 tablespoons Italian dry bread crumbs
1/4 cup chicken broth
2 tablespoons dry white wine (or use grape juice with a splash of cider vinegar)
2 teaspoons capers
1/2 tablespoon butter
Place each chicken breast in a large zipper-topped plastic bag or between two sheets of wax paper or plastic wrap (you just need something to keep juices from spraying everywhere); using a meat mallet or rolling pin, pound to 1/4 inch thick; brush with lemon or lime juice, sprinkle with salt and pepper, then dredge in bread crumbs.
Heat a skillet coated with cooking spray over medium-high heat; add chicken and saute for 3 minutes per side, or until cooked thorough; remove from skillet and keep warm.
Add broth and wine (or juice/vinegar) to the skillet and, using a wire whisk, scrape up all of the browned bits from the bottom of the pan. Remove skillet from heat and stir in capers and butter. Serve caper sauce over chicken.
Salsa Chicken
This was super easy and delicious! I served it with Spanish rice.
Prep time approx 5 minutes, Cook time approx 40 minutes, Ready in approx 45 minutes.
4 servings
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup mild salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees.
Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25-35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3-5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired and serve.
Prep time approx 5 minutes, Cook time approx 40 minutes, Ready in approx 45 minutes.
4 servings
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup mild salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees.
Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25-35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3-5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired and serve.
Carrot Souffle
I got this recipe from my "Christmas with Southern Living 2003" cookbook. My family loves this side dish and requests that I make it every year for the holidays.
6 servings
1 pound carrots, peeled and chopped
3 eggs, lightly beaten
1/2 cup white sugar
1/2 cup butter or margarine, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Cook carrot in boiling water to cover 45 minutes or until very tender. Drain.
Process carrot in a food processor until smooth, stopping to scrape down sides.
Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish. Bake at 350 for 45 minutes or until set.
6 servings
1 pound carrots, peeled and chopped
3 eggs, lightly beaten
1/2 cup white sugar
1/2 cup butter or margarine, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Cook carrot in boiling water to cover 45 minutes or until very tender. Drain.
Process carrot in a food processor until smooth, stopping to scrape down sides.
Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish. Bake at 350 for 45 minutes or until set.
Chicken Enchilada Dip
My mom served this at a get-together. My then-husband came up to me and said, "You must get this recipe from your mom!" My mom got the recipe from a friend after enjoying it at her friend's party. The friend got it from Taste of Home's Simple and Delicious.
2 cups shredded cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 oz) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 oz) chopped green chiles
1 envelope taco seasoning
Tortilla chips
Yield: 3 cups
In a 2-quart microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes or longer or until heated through. Serve with tortilla chips.
2 cups shredded cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 oz) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 oz) chopped green chiles
1 envelope taco seasoning
Tortilla chips
Yield: 3 cups
In a 2-quart microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes or longer or until heated through. Serve with tortilla chips.
Pork Chops alla Pizzaiola
I made this last night. I liked it, the pork was really moist, however, it was too spicy for me. I have a very sensitive palate and this was just too hot for me. I would like to make this again, it was delicious, but will have to cut some of the "kick" out of it. I served it with couscous. I found this recipe on www.foodnetwork.com, courtesy of Giada De Laurentiis.
2 servings
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes (next time I'll just use a pinch)
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
2 servings
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes (next time I'll just use a pinch)
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Caramel Candy Bars
I found this online. I took the bars to work and people really liked them. One gal asked for the recipe, which I always take as a good sign! It was a little annoying unwrapping all the caramels, but the end result is worth it.
Prep time 25 min, Total cook time 1 hour 30 min
1 14-oz bag caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter, softened
1 cup chocolate chips
1 cup chopped walnuts or dry-roasted peanuts
Heat oven to 350. Grease 13x9x2 pan.
Heat caramels and milk in a 2-quart saucepan over low heat, stirring frequently, until smooth.
Stir together flour, oats, brown sugar, baking soda, salt, and egg in large bowl. Stir in butter with a fork until mixture is crumbly. Press half of the crumbly mixture in pan.
Bake 10 minutes. Sprinkle chocolate chips and nuts over baked layer. Drizzle with caramel mixture. Sprinkle remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
Prep time 25 min, Total cook time 1 hour 30 min
1 14-oz bag caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter, softened
1 cup chocolate chips
1 cup chopped walnuts or dry-roasted peanuts
Heat oven to 350. Grease 13x9x2 pan.
Heat caramels and milk in a 2-quart saucepan over low heat, stirring frequently, until smooth.
Stir together flour, oats, brown sugar, baking soda, salt, and egg in large bowl. Stir in butter with a fork until mixture is crumbly. Press half of the crumbly mixture in pan.
Bake 10 minutes. Sprinkle chocolate chips and nuts over baked layer. Drizzle with caramel mixture. Sprinkle remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
Crab Quiche
This is a very tasty dish...and easy!
Makes 1 9-in pie (8 servings).
Prep approx 10 minutes, Cook time approx 45 min, Ready in approx 1 hour.
1/2 cup mayonnaise
2 tablespoons all-pupose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat (canned works great, don't use imitation)
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 9-inch unbaked pie crust
Preheat oven to 350.
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
*I have a note on my recipe card to try this next time with Cheddar cheese, for a different flavor.
Makes 1 9-in pie (8 servings).
Prep approx 10 minutes, Cook time approx 45 min, Ready in approx 1 hour.
1/2 cup mayonnaise
2 tablespoons all-pupose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat (canned works great, don't use imitation)
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 9-inch unbaked pie crust
Preheat oven to 350.
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
*I have a note on my recipe card to try this next time with Cheddar cheese, for a different flavor.
Sausage Wonton Appetizers
Our family friend, Lori, served these at a party. They were so good! I just had to get the recipe!
25-count wonton wrappers
1 lb sausage, cooked and drained
1 1/2 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
3/4 cup ranch dressing
Preheat oven to 350.
Press a wonton wrapper into each cup of a muffin tin. Bake 5 minutes. Remove from oven and place wonton cup on a cookie sheet. Repeat until there are about 25 cups.
Mix sausage, cheese, and ranch dressing until very well blended. Spoon into wonton cups. Bake 5-10 minutes or until bubbly.
25-count wonton wrappers
1 lb sausage, cooked and drained
1 1/2 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
3/4 cup ranch dressing
Preheat oven to 350.
Press a wonton wrapper into each cup of a muffin tin. Bake 5 minutes. Remove from oven and place wonton cup on a cookie sheet. Repeat until there are about 25 cups.
Mix sausage, cheese, and ranch dressing until very well blended. Spoon into wonton cups. Bake 5-10 minutes or until bubbly.
Green Beans with Bread Crumbs
Prep approx. 15 minutes
Cook time approx. 10 minutes
Ready in approx. 25 mintues
Makes 4 servings
1 lb fresh green beans, washed and trimmed
1/2 cup water
1/4 Italian-style seasoned bread crumbs
1/4 cup olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese
Combine green beans and 1/2 cup water in a medium pot. Cover and bring to a boil. Reduce heat to medium and let beans cook for 10 minutes, or until tender. Drain well.
Place beans in a medium serving bowl and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano, and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese and serve.
Cook time approx. 10 minutes
Ready in approx. 25 mintues
Makes 4 servings
1 lb fresh green beans, washed and trimmed
1/2 cup water
1/4 Italian-style seasoned bread crumbs
1/4 cup olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese
Combine green beans and 1/2 cup water in a medium pot. Cover and bring to a boil. Reduce heat to medium and let beans cook for 10 minutes, or until tender. Drain well.
Place beans in a medium serving bowl and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano, and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese and serve.
Pizza Dough
I got this recipe from a co-worker. It's easy and tasty.
1 package dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 teaspoons oil
2 1/2 cups flour
Dissolve yeast in warm water and stir in sugar, salt, oil, and flour. Knead vigorously (I put it in my KitchenAid mixer with the dough hook attachment).
Allow to rest for 5 minutes. Sperad on pizza pan, add sauce and desired toppings.
Bake 20-25 minutes at 450.
1 package dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 teaspoons oil
2 1/2 cups flour
Dissolve yeast in warm water and stir in sugar, salt, oil, and flour. Knead vigorously (I put it in my KitchenAid mixer with the dough hook attachment).
Allow to rest for 5 minutes. Sperad on pizza pan, add sauce and desired toppings.
Bake 20-25 minutes at 450.
Greek Shrimp Pasta
Oh my! This was DELICIOUS! I think this is one of my new favorite dishes, no joke. This was so good!
4 servings
1 pound raw medium shrimp, shelled, deveined, and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 oz crumbled feta cheese
6 green onions, finely chopped
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded, and coarsely chopped
Salt and pepper to taste
1 pound linguine freshly cooked and drained
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is the prime time to get a salad made, set the table, and make your pasta.)
In a skillet, add the butter and olive oil and heat over medium-high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together, and remove from heat once the shrimp turn pink.
To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
4 servings
1 pound raw medium shrimp, shelled, deveined, and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 oz crumbled feta cheese
6 green onions, finely chopped
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded, and coarsely chopped
Salt and pepper to taste
1 pound linguine freshly cooked and drained
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is the prime time to get a salad made, set the table, and make your pasta.)
In a skillet, add the butter and olive oil and heat over medium-high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together, and remove from heat once the shrimp turn pink.
To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
Poached Pears with Vanilla Cream Sauce
I love this dessert! Very easy and it looks very fancy! My kind of dish! I found this recipe in a magazine called Everyday Food.
4 servings, Prep 8 minutes, Total time 20 minutes
4 firm, ripe Bosc pears
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1/4 cup vanilla ice cream
Peel the pears and core from the bottom using a melon baller (I just used a spoon), leaving stems intact. In a 2-qt microwave-safe dish with a lid, place 2 tablespoons light brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will depend upon ripeness of pears). Don't be concerned if the pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
4 servings, Prep 8 minutes, Total time 20 minutes
4 firm, ripe Bosc pears
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1/4 cup vanilla ice cream
Peel the pears and core from the bottom using a melon baller (I just used a spoon), leaving stems intact. In a 2-qt microwave-safe dish with a lid, place 2 tablespoons light brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will depend upon ripeness of pears). Don't be concerned if the pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
Spiced Candied Walnuts
I made these one year for Christmas gifts for my co-workers. I put them in mason jars with a Christmas-print fabric under the lid and raffia tied around it. They also make great hostess gifts!
Makes about 2 1/2 cups.
1 cup sugar
1/3 cup water
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups walnut halves and/or pieces
In a 2-qt saucepan, combine sugar, water, cinnamon, nutmeg, and salt. Bring to a boil over high heat, swirling the pan frequently until the sugar dissolves.
Continue boiling for 3 1/2 to 4 minutes, or until the mix has thickened slightly and the bubbles become smaller and more compact. (On a candy thermometer, this is the soft ball stage, about 235 degrees.)
Remove pan from heat and add vanilla and walnuts. Stir gently just until the sugar coating stiffens and begins looking creamy rather than shiny. Scrape the nuts onto a platter or baking sheet and use two forks to pull them apart. Cool completely and then store in an airtight container.
Makes about 2 1/2 cups.
1 cup sugar
1/3 cup water
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups walnut halves and/or pieces
In a 2-qt saucepan, combine sugar, water, cinnamon, nutmeg, and salt. Bring to a boil over high heat, swirling the pan frequently until the sugar dissolves.
Continue boiling for 3 1/2 to 4 minutes, or until the mix has thickened slightly and the bubbles become smaller and more compact. (On a candy thermometer, this is the soft ball stage, about 235 degrees.)
Remove pan from heat and add vanilla and walnuts. Stir gently just until the sugar coating stiffens and begins looking creamy rather than shiny. Scrape the nuts onto a platter or baking sheet and use two forks to pull them apart. Cool completely and then store in an airtight container.
Angel Hair Pasta with Chicken
I got this recipe in the mail, one of those "buy this recipe card set" things. This was a pretty good dish.
4 servings
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-in cubes
1 carrot, sliced diagonally into 1/4-in pieces
10-oz package frozed broccoli florets, thawed
2 cloves garlic, minced
12-oz angel hair pasta
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 mintues longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixutre. Serve immediately.
Variation: Substitute one 10-oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.
4 servings
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-in cubes
1 carrot, sliced diagonally into 1/4-in pieces
10-oz package frozed broccoli florets, thawed
2 cloves garlic, minced
12-oz angel hair pasta
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 mintues longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixutre. Serve immediately.
Variation: Substitute one 10-oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.
Coconut Chip Macaroons
I made these for a party and received many compliments on them.
Approximately 30 cookies
16-oz shredded coconut flakes
3/4 cup all-purpose flour
14-oz can sweetened condensed milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 325.
In a large bowl, mix coconut with flour. Add milk and extracts and stir well. Blend in chocolate chips.
Drop by tablespoon onto greased or parchment-lined baking sheet. Bake at 325 for 15 minutes, until golded brown around the edges.
Store in an airtight container.
Approximately 30 cookies
16-oz shredded coconut flakes
3/4 cup all-purpose flour
14-oz can sweetened condensed milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 325.
In a large bowl, mix coconut with flour. Add milk and extracts and stir well. Blend in chocolate chips.
Drop by tablespoon onto greased or parchment-lined baking sheet. Bake at 325 for 15 minutes, until golded brown around the edges.
Store in an airtight container.
Salmon with a Pecan Crust
I used this recipe (which I found online) the first time I made salmon and it was a hit. Very easy and delicious. I served it with wild rice and a veggie.
2 servings
1 tablespoon Dijon mustard
1 tablespoon melted butter
2 teaspoons honey
1 tablespoon bread crumbs
2 tablespoons finely chopped pecans
1 teaspoon chopped parsley
2 4-oz salmon fillets, thawed if necessary
Black pepper to taste
Lemon wedges (optional)
Preheat oven to 450.
In a small bowl, combine mustard, butter, and honey; set aside. In another small bowl, combine bread crumbs, pecans, and parsley; set aside. Season each salmon fillet with pepper and place on a lightly greased baking sheet. Brush each fillet with the mustard/honey mixture, then pat the top of each with the bread crumb mixture.
Bake until fish flakes easily when tested with a fork (about 10 minutes per inch of thickness). Serve with lemon wedges.
2 servings
1 tablespoon Dijon mustard
1 tablespoon melted butter
2 teaspoons honey
1 tablespoon bread crumbs
2 tablespoons finely chopped pecans
1 teaspoon chopped parsley
2 4-oz salmon fillets, thawed if necessary
Black pepper to taste
Lemon wedges (optional)
Preheat oven to 450.
In a small bowl, combine mustard, butter, and honey; set aside. In another small bowl, combine bread crumbs, pecans, and parsley; set aside. Season each salmon fillet with pepper and place on a lightly greased baking sheet. Brush each fillet with the mustard/honey mixture, then pat the top of each with the bread crumb mixture.
Bake until fish flakes easily when tested with a fork (about 10 minutes per inch of thickness). Serve with lemon wedges.
Traditional Meat Loaf
This recipe is from a Taste of Home magazine. It's good, however, I felt it had too much onion. I'll put less in next time. Other than that, I liked it.
6 servings, Prep 15 min, Bake 1 hour + standing
1 egg, beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped
1/2 cup finely shredded carrot
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
In a large bowl, combine the first eight ingredients. Crumble beef over mixtures and mix well. [I like to do this in a gallon-sized ziploc bag for less mess.] Shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan.
In a small bowl, combine the brown sugar, ketchup, and mustard; spread over loaf. Bake at 350 for 60-75 minutes or until no pink remains and a meat thermometer reads 160. Drain. Let stand for 10 minutes before slicing.
6 servings, Prep 15 min, Bake 1 hour + standing
1 egg, beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped
1/2 cup finely shredded carrot
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
In a large bowl, combine the first eight ingredients. Crumble beef over mixtures and mix well. [I like to do this in a gallon-sized ziploc bag for less mess.] Shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan.
In a small bowl, combine the brown sugar, ketchup, and mustard; spread over loaf. Bake at 350 for 60-75 minutes or until no pink remains and a meat thermometer reads 160. Drain. Let stand for 10 minutes before slicing.
Chicken Provencale
I can't remember where I got this recipe, but it was definitely from a magazine (I have a color picture). I thought it was good, but I wasn't planning on keeping the recipe. However, my then-husband thought it was absolutely delicious and told me to make it again sometime. He was literally licking his chops! LOL! He ate leftovers the next evening and, when he was done he said again that it was delicious. So, there you go!
4 servings, Prep Time 10 min, Cook Time 50 min
8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold, halved (quartered if medium)
4 skinless, boneless chicken breasts
Salt and pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
28-oz can diced tomatoes
1/2 cup nicoise or other brine-cured black olives, chopped
2 tablespoons drained capers
Preheat oven to 350. In a large pot of boiling salted water, cook the potatoes until just tender, 15 to 20 minutes; drain.
While the potatoes cook, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the chicken breasts and cook, turning, until browned, about 3 minutes on each side. Transfer to a large casserole dish.
Add the garlic to the skillet and cook, stirring, until golden, about 30 seconds. Add the tomatoes and their juice and simmer over low heat until the liquid is reduced, 10 to 15 minutes. Add the olices and capers and season to taste with salt.
Scatter the potatoes over the chicken and pour the tomato mixture on top. Bake until the chicken is cooked through, about 25 minutes. Transfer the chicken to a cutting board and slice on an angle. Spoon some sauce and potatoes onto each plate and top with chicken.
4 servings, Prep Time 10 min, Cook Time 50 min
8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold, halved (quartered if medium)
4 skinless, boneless chicken breasts
Salt and pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
28-oz can diced tomatoes
1/2 cup nicoise or other brine-cured black olives, chopped
2 tablespoons drained capers
Preheat oven to 350. In a large pot of boiling salted water, cook the potatoes until just tender, 15 to 20 minutes; drain.
While the potatoes cook, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the chicken breasts and cook, turning, until browned, about 3 minutes on each side. Transfer to a large casserole dish.
Add the garlic to the skillet and cook, stirring, until golden, about 30 seconds. Add the tomatoes and their juice and simmer over low heat until the liquid is reduced, 10 to 15 minutes. Add the olices and capers and season to taste with salt.
Scatter the potatoes over the chicken and pour the tomato mixture on top. Bake until the chicken is cooked through, about 25 minutes. Transfer the chicken to a cutting board and slice on an angle. Spoon some sauce and potatoes onto each plate and top with chicken.
Linguine with Shrimp Scampi
I love Barefoot Contessa! I was watching her show on The Food Network and she made this dish. It looked pretty simple, so I thought I would try it. I just loved it! I made it for my parents once when they came to visit. My mom is a very good cook, so it meant a lot when she asked for the recipe. It's a light, summery, fresh dish.
4 servings
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
4 servings
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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