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.
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