4 eggs
2 c sugar
1 c salad oil (applesauce)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 c pumpkin
beat eggs w/ sugar. add oil/applesauce - continue to beat. mix dry ingredients and thoroughly beat into mixture. add pumpkin mixing well again. pour into well greased & floured 9 x 13 inch pan. bake at 350 degrees for 55 min. let stand in pan for 10 min. turn out on rack and cool.
cream cheese frosting
3 oz cream cheese-room temp
1/2 c butter-room temp
1 lb conf sugar (powder sugar)
1 tsp vanilla
1 c broken pecans (optional)
bring cream cheese and butter to room temp. combine them and add sugar and vanilla beating until very smooth. stir in nuts and spread on cool cake
Tuesday, November 16, 2010
Thursday, November 4, 2010
Butternut Squash Bread Pudding
From real Simple
Serves 8| Hands-On Time: 30m | Total Time: 1hr 30m
Ingredients
2 tablespoons olive oil, plus more for the baking dish
2 medium onions, chopped
1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
1/2 pound Gruyère, grated (2 cups)
Directions
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.F
Serves 8| Hands-On Time: 30m | Total Time: 1hr 30m
Ingredients
2 tablespoons olive oil, plus more for the baking dish
2 medium onions, chopped
1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
1/2 pound Gruyère, grated (2 cups)
Directions
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.F
Thursday, October 7, 2010
Red Velvet Cake (Better Homes and Garden Night)
Ingredients:
2 eggs
1/2 cup unsweetened cocoa powder
2 oz of red food coloring (1/4 cup)
2 1/4 cups sifted cake flour or 2 cups sifted all purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda
1 tsp vinegar
1 recipe creamy frosting
1. Allow eggs to stand at room temp for 30 min. Meanwhile, grease and lightly flour 2 9x1 1/2 inch baking pans or one 13x9x2 inch baking pan. Set pans aside. In small bowl stir together cocoa powder and food coloring, set aside. In another small bowl stir together flour and salt, set aside.
2. Preheat oven to 350F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla, beat until well combined. Add eggs one at a time beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter mixing until well combined. Spread batter into prepared pans.
3. Bake for 30 to 35 minutes for round pans, 30 minutes for 13x9x2 inch pan or until a wooden toothpick inserted near center comes out clean. Cool layers in pans for 10 minutes. Remove cake layers from pans, cool thoroughly on wire racks. Or place the 13x9x2 inch cake in pan on a wire rack, cool thoroughly. Frost with Creamy Frosting. Cover and store cake in refrigerator for up to 3 days.
For Creamy Frosting:
In a medium saucepan whisk 1 cup milk into 3 tbsp all purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat 1 cup softened butter, 1 cup sugar and 1 tsp of vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time beating on low speed after each addition until smooth.
2 eggs
1/2 cup unsweetened cocoa powder
2 oz of red food coloring (1/4 cup)
2 1/4 cups sifted cake flour or 2 cups sifted all purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda
1 tsp vinegar
1 recipe creamy frosting
1. Allow eggs to stand at room temp for 30 min. Meanwhile, grease and lightly flour 2 9x1 1/2 inch baking pans or one 13x9x2 inch baking pan. Set pans aside. In small bowl stir together cocoa powder and food coloring, set aside. In another small bowl stir together flour and salt, set aside.
2. Preheat oven to 350F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla, beat until well combined. Add eggs one at a time beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter mixing until well combined. Spread batter into prepared pans.
3. Bake for 30 to 35 minutes for round pans, 30 minutes for 13x9x2 inch pan or until a wooden toothpick inserted near center comes out clean. Cool layers in pans for 10 minutes. Remove cake layers from pans, cool thoroughly on wire racks. Or place the 13x9x2 inch cake in pan on a wire rack, cool thoroughly. Frost with Creamy Frosting. Cover and store cake in refrigerator for up to 3 days.
For Creamy Frosting:
In a medium saucepan whisk 1 cup milk into 3 tbsp all purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat 1 cup softened butter, 1 cup sugar and 1 tsp of vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time beating on low speed after each addition until smooth.
Crab Salad with Wonton Crisps and Lime
For wonton crisps
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil
For crab salad
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over (I used imitation crab)
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions
I also added julienned cucumbers, and yellow and red cherry tomatoes (sliced or quartered)
This is supposed to be served with the wonton crisps, but I was being lazy and just served it with pita chips instead. Directions for making the wonton crisps is below.
Special equipment: a deep-fat thermometer
Accompaniment: lime wedges
Make wonton crisps:
Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
Make crab salad:
Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
Add crab, celery, and scallions to dressing and toss gently to combine.
Serve crab salad in glasses topped with wonton crisps.
Cooks' note:
Wontons can be fried 1 day ahead and kept in an airtight container at room temperature.
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil
For crab salad
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over (I used imitation crab)
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions
I also added julienned cucumbers, and yellow and red cherry tomatoes (sliced or quartered)
This is supposed to be served with the wonton crisps, but I was being lazy and just served it with pita chips instead. Directions for making the wonton crisps is below.
Special equipment: a deep-fat thermometer
Accompaniment: lime wedges
Make wonton crisps:
Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
Make crab salad:
Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
Add crab, celery, and scallions to dressing and toss gently to combine.
Serve crab salad in glasses topped with wonton crisps.
Cooks' note:
Wontons can be fried 1 day ahead and kept in an airtight container at room temperature.
Tuesday, October 5, 2010
Grilled potatoes
Ingerdients:
6 peeled and sliced potatoes
1 Medium sized Onion sliced (We use the mandolin slicer)
Saved bacon grease
salt
pepper
Take an sheet of aluminum foil that is pretty big. It has to be big enough to wrap up all of the potatoes, so you want more rather than less. In the middle make a rectangle with the bacon grease that will fit about seven rows of about 10 potatoes(these are just estimates to give you an idea, but I have never really counted) Take a slice of potatoes and line the bottom of the foil making nice rows and columns. Sprinkle some of the onions on, then sprinkle with salt and pepper, and put a dab of bacon grease in the middle. Then make another layer of potaotes, onions, salt and pepper, and bacon grease. Usually you make about four layers. Then take the foil and wrap it up as tight as you can get it. Then take another piece of foil and wrap it around the potatoes in the opposite direction of the other foil wrapping job. Then cook on the grill for 20 minutes a side at about 400 degrees. The hotter the better, and if the potatoes on the bottom layers get a little crispy that is okay, those are the best ones! If any of this is confusing, you all know my phone number, so please call me and I will be happy to help you through it!
6 peeled and sliced potatoes
1 Medium sized Onion sliced (We use the mandolin slicer)
Saved bacon grease
salt
pepper
Take an sheet of aluminum foil that is pretty big. It has to be big enough to wrap up all of the potatoes, so you want more rather than less. In the middle make a rectangle with the bacon grease that will fit about seven rows of about 10 potatoes(these are just estimates to give you an idea, but I have never really counted) Take a slice of potatoes and line the bottom of the foil making nice rows and columns. Sprinkle some of the onions on, then sprinkle with salt and pepper, and put a dab of bacon grease in the middle. Then make another layer of potaotes, onions, salt and pepper, and bacon grease. Usually you make about four layers. Then take the foil and wrap it up as tight as you can get it. Then take another piece of foil and wrap it around the potatoes in the opposite direction of the other foil wrapping job. Then cook on the grill for 20 minutes a side at about 400 degrees. The hotter the better, and if the potatoes on the bottom layers get a little crispy that is okay, those are the best ones! If any of this is confusing, you all know my phone number, so please call me and I will be happy to help you through it!
AVGOLEMMONO Greek Lemon Soup
Greek Lemon Soup
1 whole fryer chicken
4 Tbsp. chicken bouillion or 6 cans chicken broth
½ stalk celery, using tops as well as stalks
1 med. Onion, preferably sweet or Vidalia
4 Tbsp. parsley (+ or -), fresh or dried
Salt, pepper to taste
4 eggs
½ - ¾ c. lemon juice
2 tsp. corn starch
½ box Orzo
Place chicken in large dutch oven and cover with chicken broth or water
w/bouillion. Chop onions, celery, and parsley and place in the pot with
chicken. Be liberal with pepper, and salt to taste. Bring to a boil, then
simmer until chicken floats (about 40 minutes). Remove chicken and set
aside to cool somewhat. Bring broth back to a boil and add orzo. Boil orzo
for 10 minutes. While orzo is boiling, beat 4 eggs in a large bowl, then
add lemon juice and corn starch, blending thoroughly. Ladle the hot broth
mixture S-L-O-W-L-Y into the cold mixture, being careful to stir as you
are adding or broth will curdle the eggs. Continue to add broth until liquid
in bowl is as hot as the broth in the pot. Add the mixture back into the pot
after the orzo is cooked. Tear chicken into parts and add to the broth-orzo
mixture.
Serves a lot of people!! Enjoy!
1 whole fryer chicken
4 Tbsp. chicken bouillion or 6 cans chicken broth
½ stalk celery, using tops as well as stalks
1 med. Onion, preferably sweet or Vidalia
4 Tbsp. parsley (+ or -), fresh or dried
Salt, pepper to taste
4 eggs
½ - ¾ c. lemon juice
2 tsp. corn starch
½ box Orzo
Place chicken in large dutch oven and cover with chicken broth or water
w/bouillion. Chop onions, celery, and parsley and place in the pot with
chicken. Be liberal with pepper, and salt to taste. Bring to a boil, then
simmer until chicken floats (about 40 minutes). Remove chicken and set
aside to cool somewhat. Bring broth back to a boil and add orzo. Boil orzo
for 10 minutes. While orzo is boiling, beat 4 eggs in a large bowl, then
add lemon juice and corn starch, blending thoroughly. Ladle the hot broth
mixture S-L-O-W-L-Y into the cold mixture, being careful to stir as you
are adding or broth will curdle the eggs. Continue to add broth until liquid
in bowl is as hot as the broth in the pot. Add the mixture back into the pot
after the orzo is cooked. Tear chicken into parts and add to the broth-orzo
mixture.
Serves a lot of people!! Enjoy!
Monday, October 4, 2010
Italian Cold Broccoli
Ingrediants:
Bunch of broccoli washed and separated into stalks
Two cloves of garlic minced
Salt/ Pepper to taste
Extra Virgin olive oil to taste
Red Wine Vinegrette to taste
1. Steam broccolli until tender
2 Place broccoli on large platter
3. Toss broccoli gently with all ingrediatns to taste
4. Regrigerate until cold.
5. Serve cold
Can Add lemon juice or additonall Italian herbs if would like.
Bunch of broccoli washed and separated into stalks
Two cloves of garlic minced
Salt/ Pepper to taste
Extra Virgin olive oil to taste
Red Wine Vinegrette to taste
1. Steam broccolli until tender
2 Place broccoli on large platter
3. Toss broccoli gently with all ingrediatns to taste
4. Regrigerate until cold.
5. Serve cold
Can Add lemon juice or additonall Italian herbs if would like.
Creamy Macaroni and Cheese
Yield:
12 servings
Close
Times:
Prep
5 min
Inactive Prep
--
Cook
3 hr 0 min
Total:
3 hr 5 min
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally
12 servings
Close
Times:
Prep
5 min
Inactive Prep
--
Cook
3 hr 0 min
Total:
3 hr 5 min
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally
Orange and Raspberry Cake
Yield:
8 to 10 servings
Close
Times:
Prep
15 min
Inactive Prep
1 hr 15 min
Cook
32 min
Ingredients
Cake:
Butter, for greasing the pans
Flour, for dusting
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 large orange, zested, about 1/4 cup
1 1/3 cups no pulp orange juice
3 egg whites
2 tablespoons vegetable oil
Frosting:
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/3 cup creme fraiche
1 pound powdered sugar
1/4 cup raspberry jam
Water, as needed
1/4 cup raspberry jam
1 (6-ounce) container fresh raspberries
Directions
For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.
For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.
To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.
Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.
8 to 10 servings
Close
Times:
Prep
15 min
Inactive Prep
1 hr 15 min
Cook
32 min
Ingredients
Cake:
Butter, for greasing the pans
Flour, for dusting
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 large orange, zested, about 1/4 cup
1 1/3 cups no pulp orange juice
3 egg whites
2 tablespoons vegetable oil
Frosting:
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/3 cup creme fraiche
1 pound powdered sugar
1/4 cup raspberry jam
Water, as needed
1/4 cup raspberry jam
1 (6-ounce) container fresh raspberries
Directions
For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.
For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.
To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.
Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.
Ice Cream Sandwiches
Peanut Butter and Jelly Ice Cream Sandwiches
Yield:
8 to 9 servings
For the Magical Peanut Butter Cookies:
nocoupons
1 cup peanut butter, creamy or crunchy
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
Strawberry Ice-Cream:
nocoupons
1 cup whole milk
1 cup whipping cream
2 cups half-and-half
3/4 cup sugar
1 teaspoon vanilla extract
2 cups diced strawberries
For assembly:
nocoupons
6 tablespoons strawberry preserves
Peanut butter chips or chopped peanuts, optional
For the Magical Peanut Butter Cookies:
Directions
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.
Strawberry Ice-Cream:
In a small bowl, whisk together the first 5 ingredients. Puree the strawberries in a food processor and add to cream mixture. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.
For assembly:
Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie. Roll sides in peanut butter chips or peanuts, if desired.
______________
Yield:
8 to 9 servings
For the Magical Peanut Butter Cookies:
nocoupons
1 cup peanut butter, creamy or crunchy
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
Strawberry Ice-Cream:
nocoupons
1 cup whole milk
1 cup whipping cream
2 cups half-and-half
3/4 cup sugar
1 teaspoon vanilla extract
2 cups diced strawberries
For assembly:
nocoupons
6 tablespoons strawberry preserves
Peanut butter chips or chopped peanuts, optional
For the Magical Peanut Butter Cookies:
Directions
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.
Strawberry Ice-Cream:
In a small bowl, whisk together the first 5 ingredients. Puree the strawberries in a food processor and add to cream mixture. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.
For assembly:
Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie. Roll sides in peanut butter chips or peanuts, if desired.
______________
Wednesday, September 29, 2010
Chipotle Bacon Burger
1 pound of ground sirloin
2 tablespoons of Chipotle seasoning (I used a William and Sonoma mix of Chipotle and Red Pepper Flakes)
1 tablespoon of Red Pepper flakes (I used a William and Sonoma mix of Chipotle and Red Pepper Flakes)
1 clove of Garlic
1 tablespoon of Worcestershire
1/2 tablespoon of horseradish
Salt and Pepper to tasting
Cook burgers until doneness.
Brown Sugar Bacon:
as many slices of bacon that you want
Spray slotted tray or cookie sheet with cooking spray
Lay bacon out on slotted tray
Sprinkle with brown sugar
Cook at 375 until done (approximately 10 minutes) but be careful it might burn with the brown sugar.
Horseradish Mayo
1/2 cup mayo
2 tablespoons of Horseradish
salt and pepper to taste
2 tablespoons of Chipotle seasoning (I used a William and Sonoma mix of Chipotle and Red Pepper Flakes)
1 tablespoon of Red Pepper flakes (I used a William and Sonoma mix of Chipotle and Red Pepper Flakes)
1 clove of Garlic
1 tablespoon of Worcestershire
1/2 tablespoon of horseradish
Salt and Pepper to tasting
Cook burgers until doneness.
Brown Sugar Bacon:
as many slices of bacon that you want
Spray slotted tray or cookie sheet with cooking spray
Lay bacon out on slotted tray
Sprinkle with brown sugar
Cook at 375 until done (approximately 10 minutes) but be careful it might burn with the brown sugar.
Horseradish Mayo
1/2 cup mayo
2 tablespoons of Horseradish
salt and pepper to taste
BBQ Ribs
I made BBQ ribs. As many ribs as you'd like. Cut so that there are no more than 3 ribs together (makes it easier to fit in crockpot). Add bottle of BBQ sauce, I use Sweet Baby Ray's. Cook on low for 6 hours or until complete.
Tuesday, September 28, 2010
Tracie's Couscous Salad
From Paula
Recipe courtesy Tracie Farmer
.Prep Time:10 minInactive Prep Time:--Cook Time:5 minLevel:
EasyServes:
6 servings. Ingredients
•1 box flavored couscous (garlic or Parmesan), cooked
•1 can chickpeas
•1 red bell pepper, finely chopped
•1/2 Vidalia onion, chopped
•1 English cucumber, peeled, seeded, and finely chopped
•1 tomato, chopped
•1/4 cup fresh parsley leaves, chopped
•1/2 cup crumbled feta cheese
•Salt and freshly ground black pepper
•1/4 cup olive oil
•2 to 3 limes, juiced
Directions
In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.
Recipe courtesy Tracie Farmer
.Prep Time:10 minInactive Prep Time:--Cook Time:5 minLevel:
EasyServes:
6 servings. Ingredients
•1 box flavored couscous (garlic or Parmesan), cooked
•1 can chickpeas
•1 red bell pepper, finely chopped
•1/2 Vidalia onion, chopped
•1 English cucumber, peeled, seeded, and finely chopped
•1 tomato, chopped
•1/4 cup fresh parsley leaves, chopped
•1/2 cup crumbled feta cheese
•Salt and freshly ground black pepper
•1/4 cup olive oil
•2 to 3 limes, juiced
Directions
In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.
Ratatouille in a Crock Pot (Veggie-Mania!)
Ingredients:
· 1 eggplant, peeled and sliced into 1/4 inch thick slices
· 1 large onion. julienne
· 2 large zucchini, sliced 1/4 inch thick
· 3 garlic cloves, minced
· 1 large red pepper, julienne
· 1 large green pepper, julienne
· 1 tomato, diced
· 6 ounces tomato paste
· 1 teaspoon basil
· 1 teaspoon oregano
· 1 teaspoon sugar
· 1 teaspoon salt
· 1/2 teaspoon crushed black pepper
· 1 tablespoon parsley
· 1/4 cup olive oil
Directions:
1. Starting with the onions, layer the vegetables into your crockpot only using half of the amount you have.
2. Add the herbs, spices, and the tomato paste.
3. Layer the remaining vegetables into your crockpot.
4. Cover the vegetables with the olive oil.
5. Cook on low for between 7 to 9 hours.
· 1 eggplant, peeled and sliced into 1/4 inch thick slices
· 1 large onion. julienne
· 2 large zucchini, sliced 1/4 inch thick
· 3 garlic cloves, minced
· 1 large red pepper, julienne
· 1 large green pepper, julienne
· 1 tomato, diced
· 6 ounces tomato paste
· 1 teaspoon basil
· 1 teaspoon oregano
· 1 teaspoon sugar
· 1 teaspoon salt
· 1/2 teaspoon crushed black pepper
· 1 tablespoon parsley
· 1/4 cup olive oil
Directions:
1. Starting with the onions, layer the vegetables into your crockpot only using half of the amount you have.
2. Add the herbs, spices, and the tomato paste.
3. Layer the remaining vegetables into your crockpot.
4. Cover the vegetables with the olive oil.
5. Cook on low for between 7 to 9 hours.
Monday, September 27, 2010
5 cup fruit salad
8oz can pineapple chunks – drained – reserve 1 tbsp juice
11 oz mandarian oranges – drained
1 cup coconut
1 cup tiny marshmallows
8oz carton sour cream
2 tbsp chopped pecans
Stir pineapple, pineapple juice, oranges, coconut, marshmallows, and sour cream together in bowl
Refrigerate 2 -24 hrs
Before serving – stir in pecans
It says it makes 6 servings - I doubled this recipe for cooking club
11 oz mandarian oranges – drained
1 cup coconut
1 cup tiny marshmallows
8oz carton sour cream
2 tbsp chopped pecans
Stir pineapple, pineapple juice, oranges, coconut, marshmallows, and sour cream together in bowl
Refrigerate 2 -24 hrs
Before serving – stir in pecans
It says it makes 6 servings - I doubled this recipe for cooking club
Sunday, September 19, 2010
Tuscan Lemon Chicken
2008, Barefoot Contessa, Back to Basics, All Rights Reserved
Prep Time:20 minInactive Prep Time:--Cook Time:40 min
Level:
Easy
Serves:
2 to 3 servings
Ingredients
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves
Prep Time:20 minInactive Prep Time:--Cook Time:40 min
Level:
Easy
Serves:
2 to 3 servings
Ingredients
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves
Lemon Blossoms
Recipe courtesy Paula Deen
Prep Time:12 minInactive Prep Time:1 hr 0 minCook Time:12 min
Level:
Easy
Serves:
5 dozen
Ingredients
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.
Spray miniature muffin tins (would be great in MINI muffin tins) with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Printed from FoodNetwork.com on Sun Sep 19 2010© 2010 Television Food Network, G.P. All Rights Reserved
Advertisement will not be printed
Prep Time:12 minInactive Prep Time:1 hr 0 minCook Time:12 min
Level:
Easy
Serves:
5 dozen
Ingredients
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.
Spray miniature muffin tins (would be great in MINI muffin tins) with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Printed from FoodNetwork.com on Sun Sep 19 2010© 2010 Television Food Network, G.P. All Rights Reserved
Advertisement will not be printed
Shrimp ceviche
If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
Ingredients
* 1 pound medium-small shrimp, peeled and deveined
* 2 Tbsp salt
* 3/4 cup lime juice (juice from 4-6 limes)
* 3/4 cup lemon juice (juice from 2-3 lemons)
* 1 cup finely chopped red onion
* 1 Jalapeno, ribs and seeds removed, minced
* 1 cup chopped cilantro
* 1 cucumber, peeled diced into 1/2-inch pieces
* 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Method
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and jalapeno*** chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
**** I found that this could have used more heat so I would leave some seeds in next time I make it.
Serves 4-6.
Ingredients
* 1 pound medium-small shrimp, peeled and deveined
* 2 Tbsp salt
* 3/4 cup lime juice (juice from 4-6 limes)
* 3/4 cup lemon juice (juice from 2-3 lemons)
* 1 cup finely chopped red onion
* 1 Jalapeno, ribs and seeds removed, minced
* 1 cup chopped cilantro
* 1 cucumber, peeled diced into 1/2-inch pieces
* 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Method
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and jalapeno*** chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
**** I found that this could have used more heat so I would leave some seeds in next time I make it.
Serves 4-6.
Tuesday, September 14, 2010
Lemon Garbanzo Salad with Feta
Yield: 1 serving (serving size: 1 1/2 cups)
1/2 cup boiling water
1/3 cup uncooked bulgur
1 1/2 tablespoons fresh lemon juice, divided
1/3 cup canned chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped peeled cucumber
2 tablespoons chopped celery
2 tablespoons diced red onion
1 1/2 tablespoons crumbled feta cheese
1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried dill
2 teaspoons extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.
1/2 cup boiling water
1/3 cup uncooked bulgur
1 1/2 tablespoons fresh lemon juice, divided
1/3 cup canned chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped peeled cucumber
2 tablespoons chopped celery
2 tablespoons diced red onion
1 1/2 tablespoons crumbled feta cheese
1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried dill
2 teaspoons extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.
Friday, August 27, 2010
Gorgonzola, Fig and Pecan Cheese Terrine
Recipe courtesy Dan Smith and Steve McDonagh - the party line
Serves:
about 20 servings
Ingredients
* 1/2 cup dried Mission figs, quartered, plus 1/2 cup for garnish
* 1 cup dry red wine - I USED GRAPE JELLY my mystery ingredient
* 1 sprig fresh thyme, plus 1 bunch for garnish
* 1 pound cream cheese, at room temperature
* 1 1/2 sticks butter, at room temperature
* 8 ounces crumbled gorgonzola
* 2 tablespoons brandy
* 1 teaspoon salt
* 1/2 cup toasted pecan pieces, plus 1/2 cup for garnish
* 2 tablespoons flat leaf parsley, chopped
* Mesclun and frisee greens, for garnishing
Directions
Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.
Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won't set properly.
Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme. Serve with crackers.
Serves:
about 20 servings
Ingredients
* 1/2 cup dried Mission figs, quartered, plus 1/2 cup for garnish
* 1 cup dry red wine - I USED GRAPE JELLY my mystery ingredient
* 1 sprig fresh thyme, plus 1 bunch for garnish
* 1 pound cream cheese, at room temperature
* 1 1/2 sticks butter, at room temperature
* 8 ounces crumbled gorgonzola
* 2 tablespoons brandy
* 1 teaspoon salt
* 1/2 cup toasted pecan pieces, plus 1/2 cup for garnish
* 2 tablespoons flat leaf parsley, chopped
* Mesclun and frisee greens, for garnishing
Directions
Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.
Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won't set properly.
Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme. Serve with crackers.
Pastitsio (Baked Macaroni)
1 pound macaroni
1/4 pound butter
1 1/2 pounds ground turkey or beef
1/2 can tomato paste
6 ounces grated Romano or Parmesan cheese
1 medium onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper
Sauce
4 cups warm milk
5 eggs
6 tablespoons flour
3/4 cup (1 1/2) sticks butter
Cook macaroni (but not well done) in boiling, salted water and drain. Saut? onion in a little butter. Add ground meat and stir until brown. Add tomato paste, thinned with a little water. Add salt, pepper, cinnamon and nutmeg. Cook until meat is done. Melt butter; pour over drained macaroni, mixing carefully. Spread half of the macaroni on the bottom of a 13 x 9-inch pan. Sprinkle half of the grated cheese on top. Spread entire meat mixture on top. Cover with remaining macaroni and remaining grated cheese.
For the Sauce, boil 3 cups of the milk with 1 1/2 sticks butter. Add flour to remaining 1 cup milk and blend well. Add flour mixture to boiling butter and milk. Thicken and cool. After this has cooled, add 5 beaten eggs, or drop small amounts of the milk mixture into the eggs while stirring constantly. Once the egg mixture gets warm to hot, add the remaining milk. Pour sauce over the macaroni. Shake the pan and insert a knife to penetrate thoroughly. Bake at 350 degrees F for 40 to 45 minutes.
1/4 pound butter
1 1/2 pounds ground turkey or beef
1/2 can tomato paste
6 ounces grated Romano or Parmesan cheese
1 medium onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper
Sauce
4 cups warm milk
5 eggs
6 tablespoons flour
3/4 cup (1 1/2) sticks butter
Cook macaroni (but not well done) in boiling, salted water and drain. Saut? onion in a little butter. Add ground meat and stir until brown. Add tomato paste, thinned with a little water. Add salt, pepper, cinnamon and nutmeg. Cook until meat is done. Melt butter; pour over drained macaroni, mixing carefully. Spread half of the macaroni on the bottom of a 13 x 9-inch pan. Sprinkle half of the grated cheese on top. Spread entire meat mixture on top. Cover with remaining macaroni and remaining grated cheese.
For the Sauce, boil 3 cups of the milk with 1 1/2 sticks butter. Add flour to remaining 1 cup milk and blend well. Add flour mixture to boiling butter and milk. Thicken and cool. After this has cooled, add 5 beaten eggs, or drop small amounts of the milk mixture into the eggs while stirring constantly. Once the egg mixture gets warm to hot, add the remaining milk. Pour sauce over the macaroni. Shake the pan and insert a knife to penetrate thoroughly. Bake at 350 degrees F for 40 to 45 minutes.
Tex Mex Chipolte Cheeseburgers
Ingredients
For Chipotle Mayonnaise:
1 1/2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
3/4 cup mayonnaise (recommended: Best Foods)
For Burgers:
1 1/2 pounds lean ground beef
2 tablespoons Tex-Mex chili seasoning (recommended: McCormick's)
2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
1/4 cup beer of choice
Salt and pepper
2 slices pepper Jack cheese (recommended: Tillamook)
Hamburger buns, toasted
Lettuce, tomatoes, onions
Sliced avocado, optional
Directions
NOTE: Chipotle chiles are smoked, dried jalapenos and are often found packed in adobo sauce which is a spicy dark red sauce made from tomatoes and herbs. Chipotles in adobo can be found in the Mexican foods section of the grocery store.
For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.
In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.
For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.
Set up grill for direct cooking over high heat. Brush and oil grill before cooking.
Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.
Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise.
INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.
Next Recipe
For Chipotle Mayonnaise:
1 1/2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
3/4 cup mayonnaise (recommended: Best Foods)
For Burgers:
1 1/2 pounds lean ground beef
2 tablespoons Tex-Mex chili seasoning (recommended: McCormick's)
2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
1/4 cup beer of choice
Salt and pepper
2 slices pepper Jack cheese (recommended: Tillamook)
Hamburger buns, toasted
Lettuce, tomatoes, onions
Sliced avocado, optional
Directions
NOTE: Chipotle chiles are smoked, dried jalapenos and are often found packed in adobo sauce which is a spicy dark red sauce made from tomatoes and herbs. Chipotles in adobo can be found in the Mexican foods section of the grocery store.
For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.
In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.
For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.
Set up grill for direct cooking over high heat. Brush and oil grill before cooking.
Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.
Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise.
INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.
Next Recipe
Pina Colada Cupcakes With Coconut Rum
1 box white cake mix (yes, I cheated and I’m proud of it!)
1 cup pineapple juice
1/3 cup coconut rum
eggs (according to package)
vegetable oil (according to package)
8 oz. can crushed pineapple in juice, drained well (optional)
1/2 cup shredded, sweetened coconut (optional)
Directions: Add mix, eggs, and oil according to the package. Substitute water for 1 cup pineapple juice and 1/3 cup coconut rum. Blend well with electric mixer. Add pineapple (optional). Make sure it was well-drained and mix until just blended. Fold in coconut (optional). Bake according to the package instructions.
My Standard Buttercream Recipe – This tasted great with the cupcakes.
1/3 cup white Crisco shortening, softened
1/3 cup stick butter or margarine, softened
4-6 tablespoons cream, unwhipped (you can use half and half or milk)
Pinch of salt
1 ½ teaspoons vanilla
4 cups confectioner’s sugar, sifted
Ina a large bowl, using an electric mixer at medium speed, beat together shortening and butter. Add whipping cream, salt and vanilla and continue mixing until smooth (about 2 -3 minutes). Add in sifted powdered sugar, gradually, beat well until smooth and fluffly. To reach the consistency you need, you may need to add more confectioner’s sugar or cream. Add food coloring ( I used Wilton’s teal gel coloring) and blend well. Remember, gel or paste coloring will darken over time.
1 cup pineapple juice
1/3 cup coconut rum
eggs (according to package)
vegetable oil (according to package)
8 oz. can crushed pineapple in juice, drained well (optional)
1/2 cup shredded, sweetened coconut (optional)
Directions: Add mix, eggs, and oil according to the package. Substitute water for 1 cup pineapple juice and 1/3 cup coconut rum. Blend well with electric mixer. Add pineapple (optional). Make sure it was well-drained and mix until just blended. Fold in coconut (optional). Bake according to the package instructions.
My Standard Buttercream Recipe – This tasted great with the cupcakes.
1/3 cup white Crisco shortening, softened
1/3 cup stick butter or margarine, softened
4-6 tablespoons cream, unwhipped (you can use half and half or milk)
Pinch of salt
1 ½ teaspoons vanilla
4 cups confectioner’s sugar, sifted
Ina a large bowl, using an electric mixer at medium speed, beat together shortening and butter. Add whipping cream, salt and vanilla and continue mixing until smooth (about 2 -3 minutes). Add in sifted powdered sugar, gradually, beat well until smooth and fluffly. To reach the consistency you need, you may need to add more confectioner’s sugar or cream. Add food coloring ( I used Wilton’s teal gel coloring) and blend well. Remember, gel or paste coloring will darken over time.
Pork Chops with Blueberry Sauce
1 tsp. fresh ground pepper
1 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless pork chops
1 Tbsp. olive oil
2 cups frozen blueberries
1/4 cup sugar
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. chopped fresh sage (or 1/2 tsp. dried)
Combine pepper, garlic powder, salt and cayenne. Mix well. Sprinkle chops with mixture and press into surface. Brown chops in heavy frying pan (one that can be put in the oven).
Bake at 400-degrees F. 12-15 minutes, til moist but cooked. Remove chops to a plate. Combine remaining ingredients in the skillet. Cook until thickened slightly. Serve over chops or on the side. It looks great on the day-of, but turns the chops purple the next day. Warm leftovers in the over the next day and serve up "alien steaks!"
1 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless pork chops
1 Tbsp. olive oil
2 cups frozen blueberries
1/4 cup sugar
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. chopped fresh sage (or 1/2 tsp. dried)
Combine pepper, garlic powder, salt and cayenne. Mix well. Sprinkle chops with mixture and press into surface. Brown chops in heavy frying pan (one that can be put in the oven).
Bake at 400-degrees F. 12-15 minutes, til moist but cooked. Remove chops to a plate. Combine remaining ingredients in the skillet. Cook until thickened slightly. Serve over chops or on the side. It looks great on the day-of, but turns the chops purple the next day. Warm leftovers in the over the next day and serve up "alien steaks!"
Lamb Burgers
1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, divided
3/4 cup finely chopped onion
1/4 cup finely chopped shallots
2 tablespoons minced garlic, divided
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground mustard
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
Dash of grated whole nutmeg
2 tablespoons finely chopped fresh mint, divided
3/4 teaspoon kosher salt, divided
2 red bell peppers
1/2 cup 2% low-fat Greek-style plain yogurt
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
2 cups torn radicchio
To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.
2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.
3. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.
4. Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
5. Preheat broiler.
6. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half.
7. Preheat grill to medium-high heat.
8. Combine remaining 1 1/2 teaspoons garlic, remaining 1 tablespoon mint, yogurt, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Set aside.
9. Sprinkle patties evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.
2 tablespoons olive oil, divided
3/4 cup finely chopped onion
1/4 cup finely chopped shallots
2 tablespoons minced garlic, divided
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground mustard
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
Dash of grated whole nutmeg
2 tablespoons finely chopped fresh mint, divided
3/4 teaspoon kosher salt, divided
2 red bell peppers
1/2 cup 2% low-fat Greek-style plain yogurt
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
2 cups torn radicchio
To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.
2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.
3. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.
4. Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
5. Preheat broiler.
6. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half.
7. Preheat grill to medium-high heat.
8. Combine remaining 1 1/2 teaspoons garlic, remaining 1 tablespoon mint, yogurt, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Set aside.
9. Sprinkle patties evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.
Barbecued Spiced Shrimp with Tomato Salad
from Bobby Flay
TOTAL TIME: 25 MIN SERVINGS: 8
Ingredients
1. 1/3 cup packed basil leaves, plus extra leaves for garnish
2. 1/3 cup extra-virgin olive oil
3. Kosher salt and freshly ground black pepper
4. 2 1/4 teaspoons sweet smoked paprika
5. 1 1/2 teaspoons pure ancho chile powder
6. 1 1/2 teaspoons light brown sugar
7. 1/2 teaspoon ground cumin
8. 1/4 teaspoon ground coriander
9. 1/8 teaspoon cayenne pepper
10. 24 jumbo shrimp, shelled and deveined
11. 2 tablespoons canola oil
12. 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
13. 1 small red onion, halved and thinly sliced
Directions
1. In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth. Season the oil with salt and black pepper.
2. Light a grill or preheat a grill pan. In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brush the shrimp with the canola oil and season all over with the spice mixture. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
3. Arrange the tomato and onion slices on a platter and drizzle with the basil oil. Top with the shrimp, garnish with the remaining basil leaves and serve.
Make Ahead The basil oil can be refrigerated overnight. Bring to room temperature before serving.
Caramelized Onions:
• 1 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 1 Spanish or sweet Vidalia onion , halved and thinly sliced
• Salt and freshly ground black pepper
Directions:
For the Caramelized Onions: Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper
TOTAL TIME: 25 MIN SERVINGS: 8
Ingredients
1. 1/3 cup packed basil leaves, plus extra leaves for garnish
2. 1/3 cup extra-virgin olive oil
3. Kosher salt and freshly ground black pepper
4. 2 1/4 teaspoons sweet smoked paprika
5. 1 1/2 teaspoons pure ancho chile powder
6. 1 1/2 teaspoons light brown sugar
7. 1/2 teaspoon ground cumin
8. 1/4 teaspoon ground coriander
9. 1/8 teaspoon cayenne pepper
10. 24 jumbo shrimp, shelled and deveined
11. 2 tablespoons canola oil
12. 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
13. 1 small red onion, halved and thinly sliced
Directions
1. In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth. Season the oil with salt and black pepper.
2. Light a grill or preheat a grill pan. In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brush the shrimp with the canola oil and season all over with the spice mixture. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
3. Arrange the tomato and onion slices on a platter and drizzle with the basil oil. Top with the shrimp, garnish with the remaining basil leaves and serve.
Make Ahead The basil oil can be refrigerated overnight. Bring to room temperature before serving.
Caramelized Onions:
• 1 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 1 Spanish or sweet Vidalia onion , halved and thinly sliced
• Salt and freshly ground black pepper
Directions:
For the Caramelized Onions: Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper
Tiramisu
from Tyler Florence
Ingredients
• 7 egg yolks
• 1/2 cup sugar
• 1/3 cup sweet marsala, plus 2 tablespoons
• 8 ounces mascarpone, softened to room temperature
• 1 cup heavy cream
• 1 cup brewed espresso coffee
• 1 ounce dark chocolate
• 1/4 cup rum
• 1 teaspoon natural vanilla extract
• 48 ladyfingers
• 1/4 cup unsweetened cocoa powder
Directions
Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.
Ingredients
• 7 egg yolks
• 1/2 cup sugar
• 1/3 cup sweet marsala, plus 2 tablespoons
• 8 ounces mascarpone, softened to room temperature
• 1 cup heavy cream
• 1 cup brewed espresso coffee
• 1 ounce dark chocolate
• 1/4 cup rum
• 1 teaspoon natural vanilla extract
• 48 ladyfingers
• 1/4 cup unsweetened cocoa powder
Directions
Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.
Shrimp with Mint Pesto
Mint pesto
* 1/2 cup pine nuts, toasted - I used Cashews
* 3 garlic cloves, peeled
* 2 tablespoons (packed) feta cheese
* 2 tablespoons (packed) Parmesan cheese
* 1 tablespoon coarsely chopped jalapeño chile
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups (packed) fresh mint leaves
* 2 tablespoons fresh lemon juice
* 1/3 cup extra-virgin olive oil
blend together
Shrimp
* 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 1 tablespoon chopped fresh parsley
* 3 tablespoons fresh lemon juice
* several rosemary sprigs - lay over the top on a cookie sheet
cook shrimp in broiler for about 3 mins per side. Serve with pesto sauce
* 1/2 cup pine nuts, toasted - I used Cashews
* 3 garlic cloves, peeled
* 2 tablespoons (packed) feta cheese
* 2 tablespoons (packed) Parmesan cheese
* 1 tablespoon coarsely chopped jalapeño chile
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups (packed) fresh mint leaves
* 2 tablespoons fresh lemon juice
* 1/3 cup extra-virgin olive oil
blend together
Shrimp
* 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 1 tablespoon chopped fresh parsley
* 3 tablespoons fresh lemon juice
* several rosemary sprigs - lay over the top on a cookie sheet
cook shrimp in broiler for about 3 mins per side. Serve with pesto sauce
Greek Orzo Salad w/ Shrimp:
1 box of orzo (cooked per package directions)
1 lb. cooked shrimp (I like to grill mine, I used Kristen's recipe from her SW shrimp taco salad recipe for my shrimp)
1/2 red onion, sliced or diced
handful of green onions, chopped
handful of kalamata pitted olives, chopped
1 cup of cherry tomatoes, quartered
handful of fresh dill, chopped
handful of fresh parsley, chopped
1 hot house cucumber, sliced
7 oz. container of chopped feta cheese
Dressing:
juice of 2 lemons
1/4 cup of red wine vinegar
1/2 cup of good olive oil
kosher salt and pepper
Once you cook and drain your orzo (about 8 minutes), mix while still warm with some of the dressing.
Toss with the rest of the ingredients and add your feta cheese in last.
This makes delicious leftovers!
1 lb. cooked shrimp (I like to grill mine, I used Kristen's recipe from her SW shrimp taco salad recipe for my shrimp)
1/2 red onion, sliced or diced
handful of green onions, chopped
handful of kalamata pitted olives, chopped
1 cup of cherry tomatoes, quartered
handful of fresh dill, chopped
handful of fresh parsley, chopped
1 hot house cucumber, sliced
7 oz. container of chopped feta cheese
Dressing:
juice of 2 lemons
1/4 cup of red wine vinegar
1/2 cup of good olive oil
kosher salt and pepper
Once you cook and drain your orzo (about 8 minutes), mix while still warm with some of the dressing.
Toss with the rest of the ingredients and add your feta cheese in last.
This makes delicious leftovers!
Wednesday, May 26, 2010
Creamy Chipotle Shrimp Tostadas
Tostadas de Camarones Enchipotladas
Makes 50 "tostadas" or chips, enough for 12 to 15 as a pass-around appetizer
Recipe from Season 3 of Mexico - One Plate at a Time
The only thing I changed was that I didn't use squash blossoms and I couldn't find salad shrimp so mine were a bit bigger and I cut some of them up.
________________________________________
Ingredients
1 large red ripe tomato
2 canned chipotle chiles en adobo, plus 2 tablespoons of the canning sauce
1 medium red onion, chopped into small dice
1 green onion, root end removed, then chopped finely
1 pound cooked, peeled, small "salad" shrimp (fresh has better flavor and texture than frozen; if frozen defrost overnight in refrigerator)
1 teaspoon chopped fresh thyme
2 to 3 tablespoons chopped fresh cilantro
3/4 cup crème fraiche, Mexican crema or homemade sour cream
Salt
A handful of squash blossoms (optional)
About 50 thick, homestyle tortilla chips or Guerrero-style chalupitas (or 20 to 25 4-inch crisp tostadas)
About 1/2 cup crumbled Mexican queso fresco or other crumbly fresh cheese such as salted, pressed farmer’s cheese or feta
________________________________________
Directions
1. The shrimp mixture. Cut out the core of the tomato (where it attached to the plant), then cut in half widthwise. Squeeze each half gently to remove the seeds; discard. Cut tomato into 1/4-inch dice and scoop into a bowl. Remove the chiles from the can, then scoop the 2 tablespoons canning sauce into the bowl with the tomatoes. Slit open the chiles and scrape out the seeds. Chop chiles into small pieces and add to the bowl, along with the red onion, green onion, shrimp, herbs and crème fraiche or Mexican crema. Mix gently but thoroughly, then taste and season with salt (usually about 1 generous teaspoon).
2. Assemble and garnish the tostadas. If using the squash blossoms, pull off the little green sepals around the bottom of each flower, then carefully break off each flower from its base, dislodging the petals (they’ll stay together as a single unit) from the bulbous bottom; the pointy pistils inside should stay attached to the base. Cut the flower petals crosswise into thin strips.
Just before serving, pile a portion of the shrimp mixture onto each of the chips, chalupitas or tostadas and arrange on a serving platter. Sprinkle with the cheese and then the optional squash blossoms and serve right away.
Makes 50 "tostadas" or chips, enough for 12 to 15 as a pass-around appetizer
Recipe from Season 3 of Mexico - One Plate at a Time
The only thing I changed was that I didn't use squash blossoms and I couldn't find salad shrimp so mine were a bit bigger and I cut some of them up.
________________________________________
Ingredients
1 large red ripe tomato
2 canned chipotle chiles en adobo, plus 2 tablespoons of the canning sauce
1 medium red onion, chopped into small dice
1 green onion, root end removed, then chopped finely
1 pound cooked, peeled, small "salad" shrimp (fresh has better flavor and texture than frozen; if frozen defrost overnight in refrigerator)
1 teaspoon chopped fresh thyme
2 to 3 tablespoons chopped fresh cilantro
3/4 cup crème fraiche, Mexican crema or homemade sour cream
Salt
A handful of squash blossoms (optional)
About 50 thick, homestyle tortilla chips or Guerrero-style chalupitas (or 20 to 25 4-inch crisp tostadas)
About 1/2 cup crumbled Mexican queso fresco or other crumbly fresh cheese such as salted, pressed farmer’s cheese or feta
________________________________________
Directions
1. The shrimp mixture. Cut out the core of the tomato (where it attached to the plant), then cut in half widthwise. Squeeze each half gently to remove the seeds; discard. Cut tomato into 1/4-inch dice and scoop into a bowl. Remove the chiles from the can, then scoop the 2 tablespoons canning sauce into the bowl with the tomatoes. Slit open the chiles and scrape out the seeds. Chop chiles into small pieces and add to the bowl, along with the red onion, green onion, shrimp, herbs and crème fraiche or Mexican crema. Mix gently but thoroughly, then taste and season with salt (usually about 1 generous teaspoon).
2. Assemble and garnish the tostadas. If using the squash blossoms, pull off the little green sepals around the bottom of each flower, then carefully break off each flower from its base, dislodging the petals (they’ll stay together as a single unit) from the bulbous bottom; the pointy pistils inside should stay attached to the base. Cut the flower petals crosswise into thin strips.
Just before serving, pile a portion of the shrimp mixture onto each of the chips, chalupitas or tostadas and arrange on a serving platter. Sprinkle with the cheese and then the optional squash blossoms and serve right away.
Tuesday, May 18, 2010
Guac with sun dried tomatoes
5 avacados
1/2 head garlic - roasted & smashed
6 sun dried tomatoes - chopped
1/2 chopped white onion (soak onion in cold water and apple cider vineger for about 10 mins before putting into mix)
1 finely chopped jalepeno
Juice of 1 lime
salt/pepper to taste
Mix it all together & serve with chips or as topping for any Mexican dish. Yum!
1/2 head garlic - roasted & smashed
6 sun dried tomatoes - chopped
1/2 chopped white onion (soak onion in cold water and apple cider vineger for about 10 mins before putting into mix)
1 finely chopped jalepeno
Juice of 1 lime
salt/pepper to taste
Mix it all together & serve with chips or as topping for any Mexican dish. Yum!
Mango Mojito
Makes 1 drink
10 mint leaves, plus 1 nice sprig for garnish
2 ounces lime juice
1 tablespoon granulated sugar
2 tablespoons pureed fresh mango
Crushed ice
2 ounces good quality white rum, like Bacardi's
1 lime wedge
Club soda
Muddle mint leaves with lime and sugar in a tall cool glass (old fashion if available.) Stir in mango puree. Add crushed ice and stir in rum. Throw in a lime wedge and top off with club soda. Garnish with mint sprig and serve.
10 mint leaves, plus 1 nice sprig for garnish
2 ounces lime juice
1 tablespoon granulated sugar
2 tablespoons pureed fresh mango
Crushed ice
2 ounces good quality white rum, like Bacardi's
1 lime wedge
Club soda
Muddle mint leaves with lime and sugar in a tall cool glass (old fashion if available.) Stir in mango puree. Add crushed ice and stir in rum. Throw in a lime wedge and top off with club soda. Garnish with mint sprig and serve.
Southwestern-Style Shrimp Taco Salad
Yield: 6 servings
Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)
Preparation
1. Prepare grill to medium-high heat.
2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.
Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)
Preparation
1. Prepare grill to medium-high heat.
2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.
Tuesday, May 11, 2010
Black Bean Chicken Salad
Ingredients
6 cups torn lettuce
1 1/2 cups cubed cooked chicken breast
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat Cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro or parsley
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive or canola oil
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Directions
1.In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
6 cups torn lettuce
1 1/2 cups cubed cooked chicken breast
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat Cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro or parsley
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive or canola oil
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Directions
1.In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
Monday, May 10, 2010
Chicken Enchiladas
Serves 6 – 8
Ingredients:
2 TBSP oil
2 tsp chili powder
1 (8 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies, drained
1 (15 oz) can tomato sauce
3 cups cooked chicken
1 (8 oz) sour cream (or plain yogurt)
1 medium onion (diced)
2 oz shredded cheddar cheese
½ cups + 2 oz (approx ½ cup) shredded Monterey Jack
10 (8 inch) flour tortillas
Directions: About 1 ¼ hours before serving:
1) In 10” skillet over medium heat, cook onion in oil until tender. Stir in chili powder, cook 1 minute. Add tomato sauce, stewed tomatoes, ½ tsp salt, over high heat until boiling. Reduce to low; simmer 10 minutes until sauce thickens.
2) In large bowl mix chicken, chilies, sour cream and ½ tsp salt. Place about 1/3 cup chicken mix along one edge of tortilla; roll
3) (Preheat 350 degrees) Spoon ½ of the tomato sauce into 13 x 9 pan. Sprinkle with ½ of each cheese. Place tortilla seam side down on top of cheese, spoon remaining sauce over, then cheese. Bake uncovered 30 minutes until hot and bubbly.
Ingredients:
2 TBSP oil
2 tsp chili powder
1 (8 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies, drained
1 (15 oz) can tomato sauce
3 cups cooked chicken
1 (8 oz) sour cream (or plain yogurt)
1 medium onion (diced)
2 oz shredded cheddar cheese
½ cups + 2 oz (approx ½ cup) shredded Monterey Jack
10 (8 inch) flour tortillas
Directions: About 1 ¼ hours before serving:
1) In 10” skillet over medium heat, cook onion in oil until tender. Stir in chili powder, cook 1 minute. Add tomato sauce, stewed tomatoes, ½ tsp salt, over high heat until boiling. Reduce to low; simmer 10 minutes until sauce thickens.
2) In large bowl mix chicken, chilies, sour cream and ½ tsp salt. Place about 1/3 cup chicken mix along one edge of tortilla; roll
3) (Preheat 350 degrees) Spoon ½ of the tomato sauce into 13 x 9 pan. Sprinkle with ½ of each cheese. Place tortilla seam side down on top of cheese, spoon remaining sauce over, then cheese. Bake uncovered 30 minutes until hot and bubbly.
Overnight Horchata
10 servings
1-2/3c uncooked white long-grain rice;
8c water;
1/4c sugar;
4 cinnamon sticks ;
2c milk;
3/4c+2T sweetened condensed milk;
2-1/2t vanilla extract.
I had to split the recipe for blending. The original recipe called for 1/2 cup sugar and 2 cinnamon sticks - I used less sugar and more cinnamon.
Blend all ingredients for a minute - transfer to plastic container.
Refridgerate overnight
Strain befor serving ( i strained it several times through a sieve because of the cinammon - coffee filters didnt work)
1-2/3c uncooked white long-grain rice;
8c water;
1/4c sugar;
4 cinnamon sticks ;
2c milk;
3/4c+2T sweetened condensed milk;
2-1/2t vanilla extract.
I had to split the recipe for blending. The original recipe called for 1/2 cup sugar and 2 cinnamon sticks - I used less sugar and more cinnamon.
Blend all ingredients for a minute - transfer to plastic container.
Refridgerate overnight
Strain befor serving ( i strained it several times through a sieve because of the cinammon - coffee filters didnt work)
Fried Ice Cream
This made 10 servings
Vanilla Ice Cream
6 egg whites
3-4 tbsp of light corn syrup
3 c crushed corn flakes
2 c crushed Nilla Waffers
dash of cinnamon
Oil
1. Form Ice Cream balls and freezer 4 hours (i found after 1 hour in the freezer i was able to really mold them)
2. Use 3 egg whites with 1-2 tbsp of corn syrup to coat balls and dip in cornflake
and nilla waffer mix. Sprinkle with Cinnamon. Freeze 2-3 hours
3. Repeat Step 2
4. Heat Oil to 375° and fry for about 15-25 sec/ until golden brown
5. drain on papertowel
6. serve and enjoy with whip cream, chocolate sauce, and of course cherries!
Vanilla Ice Cream
6 egg whites
3-4 tbsp of light corn syrup
3 c crushed corn flakes
2 c crushed Nilla Waffers
dash of cinnamon
Oil
1. Form Ice Cream balls and freezer 4 hours (i found after 1 hour in the freezer i was able to really mold them)
2. Use 3 egg whites with 1-2 tbsp of corn syrup to coat balls and dip in cornflake
and nilla waffer mix. Sprinkle with Cinnamon. Freeze 2-3 hours
3. Repeat Step 2
4. Heat Oil to 375° and fry for about 15-25 sec/ until golden brown
5. drain on papertowel
6. serve and enjoy with whip cream, chocolate sauce, and of course cherries!
Monday, March 29, 2010
Crab Cakes
Annie
Ingredients
1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
1 recipe Red Pepper Relish (see recipe below) (optional)
Directions
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.
Ingredients
1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
1 recipe Red Pepper Relish (see recipe below) (optional)
Directions
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.
Sunday, March 21, 2010
Mini Puffs with Cheese Spread
ngredients
1/4 cup water
1/4 cup milk
1/4 cup butter, cut up
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour
Handful of Cheese
3 eggs
1/2 of an 8-ounce container cream cheese with chive and onion
2 tablespoons milk
1 tablespoon snipped fresh parsley
2 teaspoons snipped fresh dill or basil
1/8 teaspoon freshly ground black pepper
directions
1. Preheat oven to 375F. Grease a baking sheet; set aside. For pastry, in a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to boiling. Add flour and cheese all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening.
2. Pipe twenty-four 1-inch mounds (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool.
3. Slice puffs in half horizontally with a serrated knife. For filling, in a medium bowl, combine cream cheese, goat cheese, and milk; beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling into the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Makes 20 to 24 puffs.
4. Make Ahead: Prepare as directed through Step 2. Place baked puffs in a freezer container. Seal, label, and freeze for up to 2 weeks. Thaw overnight in the refrigerator. Continue as directed in Step 3.
1/4 cup water
1/4 cup milk
1/4 cup butter, cut up
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour
Handful of Cheese
3 eggs
1/2 of an 8-ounce container cream cheese with chive and onion
2 tablespoons milk
1 tablespoon snipped fresh parsley
2 teaspoons snipped fresh dill or basil
1/8 teaspoon freshly ground black pepper
directions
1. Preheat oven to 375F. Grease a baking sheet; set aside. For pastry, in a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to boiling. Add flour and cheese all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening.
2. Pipe twenty-four 1-inch mounds (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool.
3. Slice puffs in half horizontally with a serrated knife. For filling, in a medium bowl, combine cream cheese, goat cheese, and milk; beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling into the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Makes 20 to 24 puffs.
4. Make Ahead: Prepare as directed through Step 2. Place baked puffs in a freezer container. Seal, label, and freeze for up to 2 weeks. Thaw overnight in the refrigerator. Continue as directed in Step 3.
Lemon Crinkles
1 package (18 1/4 oz) lemon cake mix with pudding
2 1/4 cups Cool-Whip, thawed
1 egg
Confectioners sugar
In a mixing bowl, combine cake mix, Cool-Whip and egg. Beat with heavy duty electric mixer on medium speed until blended (a Kitchen Aide works best because the dough is VERY sticky and thick since it has no liquids in it besides the egg). Batter will be sticky. Drop by teaspoonfuls into confectioners' sugar, roll lightly to coat. Place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until very light brown. (If they get too brown, they lose that awesome chewy texture--I like to undercook mine just a bit). Makes 5 to 6 dozen, depending on size of cookie balls. I think I have only ever gotten about 3 dozen out of this recipe.
2 1/4 cups Cool-Whip, thawed
1 egg
Confectioners sugar
In a mixing bowl, combine cake mix, Cool-Whip and egg. Beat with heavy duty electric mixer on medium speed until blended (a Kitchen Aide works best because the dough is VERY sticky and thick since it has no liquids in it besides the egg). Batter will be sticky. Drop by teaspoonfuls into confectioners' sugar, roll lightly to coat. Place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until very light brown. (If they get too brown, they lose that awesome chewy texture--I like to undercook mine just a bit). Makes 5 to 6 dozen, depending on size of cookie balls. I think I have only ever gotten about 3 dozen out of this recipe.
Fruit Salad
8oz can pineapple chunks – drained – reserve 1 tbsp juice
11 oz mandarian oranges – drained
1 cup coconut
1 cup tiny marshmallows
8oz carton sour cream
2 tbsp chopped pecans
Stir pineapple, pineapple juice, oranges, coconut, marshmallows, and sour cream together in bowl
Refrigerate 2 -24 hrs
11 oz mandarian oranges – drained
1 cup coconut
1 cup tiny marshmallows
8oz carton sour cream
2 tbsp chopped pecans
Stir pineapple, pineapple juice, oranges, coconut, marshmallows, and sour cream together in bowl
Refrigerate 2 -24 hrs
Tofu stuffed Shells
Ingredients
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces) Directions 1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces) Directions 1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
Basic crepes
1 cup all purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp sald
2 tbsp butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water stiffing to combine. Add the salt and butter, beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Fill the crepe with what ever ingredients you choose, can be sweet or savory. At cooking club, the options were all sweet and included bananas, strawberries, whipped cream, and nutella.
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp sald
2 tbsp butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water stiffing to combine. Add the salt and butter, beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Fill the crepe with what ever ingredients you choose, can be sweet or savory. At cooking club, the options were all sweet and included bananas, strawberries, whipped cream, and nutella.
Wrap it Up Night
Reuben Roll Ups
1 (13.8 oz) package refridgerated pizza crust
1 cup sauerkraut, drained
1 tbsp thousand island salad dressing (i used a lot more--to taste)
4 slices corned beef
4 slices Swiss cheese, halved
Roll dough inot a 12 in x 9 in rectange. Cut into eight 3 in x 4 in rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tbsp of the sauerkraut mixture and a slice of cheese. Roll up. Place seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.
1 (13.8 oz) package refridgerated pizza crust
1 cup sauerkraut, drained
1 tbsp thousand island salad dressing (i used a lot more--to taste)
4 slices corned beef
4 slices Swiss cheese, halved
Roll dough inot a 12 in x 9 in rectange. Cut into eight 3 in x 4 in rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tbsp of the sauerkraut mixture and a slice of cheese. Roll up. Place seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.
Grandma's Green Jello
1 3oz cream cheese softened
1 6oz lime jello
1 pint whipping cream- whipped
1 sm can crushed pineapple- drained
Combine dry jello and cream cheese, mashing it together. Using quick set recipe on box, add boiling water, stir until completely dissolved. Add ice cubes and chill until partially set.
Add whipping cream and pineapple and let set until ready to eat.
1 6oz lime jello
1 pint whipping cream- whipped
1 sm can crushed pineapple- drained
Combine dry jello and cream cheese, mashing it together. Using quick set recipe on box, add boiling water, stir until completely dissolved. Add ice cubes and chill until partially set.
Add whipping cream and pineapple and let set until ready to eat.
Mixed Berry Cobbler
1 package (16 oz) frozen mixed berries
3/4 cup granulated sugar
2 tbsp quick cooking tapioca
2 tsp grated lemon peel
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
2 1/4 tsp baking powder
1/4 tsp ground nutmeg
3/4 cup milk
1/3 cup butter, melted
1. stir together frozen berrired, sugar, tapioca, lemon peel in 4 1/2 quart slow cooker
2. combine flour, brown sugar, baking powder and nutmeg in medium bowl. add milk and butter, stir just until blended. drop spoonfuls of dough on top of berry mixture.
3. cover, cook on low for 4 hours. uncover, let stand about 30 minutes. serve with ice cream
3/4 cup granulated sugar
2 tbsp quick cooking tapioca
2 tsp grated lemon peel
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
2 1/4 tsp baking powder
1/4 tsp ground nutmeg
3/4 cup milk
1/3 cup butter, melted
1. stir together frozen berrired, sugar, tapioca, lemon peel in 4 1/2 quart slow cooker
2. combine flour, brown sugar, baking powder and nutmeg in medium bowl. add milk and butter, stir just until blended. drop spoonfuls of dough on top of berry mixture.
3. cover, cook on low for 4 hours. uncover, let stand about 30 minutes. serve with ice cream
Avocado-Feta Salsa
mary
Ingredients
• 2 plum tomatoes, chopped
• 1 avocado, halved, seeded, peeled, and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 Tbsp. snipped fresh parsley
• 1 Tbsp. snipped fresh oregano
• 1 Tbsp. olive oil
• 1 Tbsp. red or white wine vinegar
• 4 oz. feta cheese, coarsely crumbled
• Pita chips or tortilla chips
Directions
1. In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve salsa with pita or tortilla chips. Makes 12 (1/4 cup) servings.
Ingredients
• 2 plum tomatoes, chopped
• 1 avocado, halved, seeded, peeled, and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 Tbsp. snipped fresh parsley
• 1 Tbsp. snipped fresh oregano
• 1 Tbsp. olive oil
• 1 Tbsp. red or white wine vinegar
• 4 oz. feta cheese, coarsely crumbled
• Pita chips or tortilla chips
Directions
1. In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve salsa with pita or tortilla chips. Makes 12 (1/4 cup) servings.
Honey Carrot Cake
2 ingredients: Coconut and Honey
Mary
Ingredients
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 cups honey
• 3/4 cup buttermilk
• 3 eggs
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely grated carrot
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• Handfull of coconut flakes
•
• 2 (8 ounce) packages cream cheese, softened
• 1/3 cup honey
• 1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, walnuts, and coconut by hand. Pour into the prepared pan.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
4. To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.
Mary
Ingredients
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 cups honey
• 3/4 cup buttermilk
• 3 eggs
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely grated carrot
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• Handfull of coconut flakes
•
• 2 (8 ounce) packages cream cheese, softened
• 1/3 cup honey
• 1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, walnuts, and coconut by hand. Pour into the prepared pan.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
4. To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.
Crab Meat Dip
Margie
Cream Cheese Layer (BOTTOM):
1 package cream cheese (at room temp) - I used reduced fat
2 Tbs Worchestershire Sauce
1/4 Onion Grated or Finely Chopped
2 Tsp Lemon Juice
Salt/Pepper (to taste)
Red Sauce Layer (MIDDLE):
1/4 Cup Cocktail Sauce
Crab Meat Layer (TOP):
2 Cans Crab Meat (rinsed and drained)
Garnish:
Lemon Wedges / Juice
Parsley
Mix all ingredients from the Cream Cheese Layer together and spread on a serving dish or large plate/platter. Spread cocktail sauce on top of cream cheese. Top off with the rinsed and drained crab meat. Squeeze one lemon wedge over top of crab meat layer. Garnish with chopped parsley and lemon wedges.
Cream Cheese Layer (BOTTOM):
1 package cream cheese (at room temp) - I used reduced fat
2 Tbs Worchestershire Sauce
1/4 Onion Grated or Finely Chopped
2 Tsp Lemon Juice
Salt/Pepper (to taste)
Red Sauce Layer (MIDDLE):
1/4 Cup Cocktail Sauce
Crab Meat Layer (TOP):
2 Cans Crab Meat (rinsed and drained)
Garnish:
Lemon Wedges / Juice
Parsley
Mix all ingredients from the Cream Cheese Layer together and spread on a serving dish or large plate/platter. Spread cocktail sauce on top of cream cheese. Top off with the rinsed and drained crab meat. Squeeze one lemon wedge over top of crab meat layer. Garnish with chopped parsley and lemon wedges.
CHICKEN AND WILD RICE SALAD W/ALMONDS
Haley
DRESSING:
1/4c white wine vinegar
2tsp sugar
1tsp Dijon Mustard
1/4tsp salt
1 garlic clove minced
Fresh Dill
2T Olive Oil
• To prepare dressing, combine first 6 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2c fat-free, less sodium chicken broth
1 1/2c uncooked wild rice
1T Butter
Cooking Spray
1lb skinless, boneless chicken breast
1/4tsp salt
1/8tsp black pepper
1c chopped celery
1/2c shredded carrots
1/3c chopped dates
1/4c chopped almonds
2T minced red onion
• Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4tsp salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 inch cubes.
• Combine cooked rice, chicken, celery, carrots, dates, almonds and red onion in a large bowl. Add dressing; Toss gently to coat. Cover and chill.
DRESSING:
1/4c white wine vinegar
2tsp sugar
1tsp Dijon Mustard
1/4tsp salt
1 garlic clove minced
Fresh Dill
2T Olive Oil
• To prepare dressing, combine first 6 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2c fat-free, less sodium chicken broth
1 1/2c uncooked wild rice
1T Butter
Cooking Spray
1lb skinless, boneless chicken breast
1/4tsp salt
1/8tsp black pepper
1c chopped celery
1/2c shredded carrots
1/3c chopped dates
1/4c chopped almonds
2T minced red onion
• Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4tsp salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 inch cubes.
• Combine cooked rice, chicken, celery, carrots, dates, almonds and red onion in a large bowl. Add dressing; Toss gently to coat. Cover and chill.
CHICKEN ENCHILADA'S
Haley
2 Large Whole Chicken Breast w/o Bone Poached
1/2c chopped onion
2 cloves garlic minced
1T Butter
16oz can chopped tomatoes
16oz can Rotel
8oz Montery Jack Cheese
1 can chopped green chillis
1tsp ground cumin
1 block cream cheese
1/2tsp oregeno
12 Tortillas
• Shred chicken into strips set aside
• In sauce pan saute garlic and onion until soft
• Add can of tomatoes, can of Rotel, green chillis, ground cumin, oregeno, cream cheese
• Bring to a boil
• Mix Chicken into Sauce
• Cover for 20 min
• For each torilla put spred shredded cheese and scoop Enchilada mixture in center.
• Roll up and place seam down in ungreased 9x13 inch pan
• Sprinkle remaining cheese over Rolled Tortillas
• Bake at 350 degrees for 40 min
2 Large Whole Chicken Breast w/o Bone Poached
1/2c chopped onion
2 cloves garlic minced
1T Butter
16oz can chopped tomatoes
16oz can Rotel
8oz Montery Jack Cheese
1 can chopped green chillis
1tsp ground cumin
1 block cream cheese
1/2tsp oregeno
12 Tortillas
• Shred chicken into strips set aside
• In sauce pan saute garlic and onion until soft
• Add can of tomatoes, can of Rotel, green chillis, ground cumin, oregeno, cream cheese
• Bring to a boil
• Mix Chicken into Sauce
• Cover for 20 min
• For each torilla put spred shredded cheese and scoop Enchilada mixture in center.
• Roll up and place seam down in ungreased 9x13 inch pan
• Sprinkle remaining cheese over Rolled Tortillas
• Bake at 350 degrees for 40 min
HOT POTATO SALAD
Mary
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
Chocolate Brownie Pudding Cake
By- Mary
Ingredients:
• 1/2 cup brown sugar
• 3/4 cup water
• 2 Tbsp cocoa
• 2 1/2 cups brownie mix (half of a 21.5oz pkg)
• 1 egg
• 1/4 cup peanut butter
• 1 tablespoon soft butter or margarine
• 1/4 cup water
• 1/4 to 1/2 cup milk chocolate chips, if desired
Preparation:
Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.
Ingredients:
• 1/2 cup brown sugar
• 3/4 cup water
• 2 Tbsp cocoa
• 2 1/2 cups brownie mix (half of a 21.5oz pkg)
• 1 egg
• 1/4 cup peanut butter
• 1 tablespoon soft butter or margarine
• 1/4 cup water
• 1/4 to 1/2 cup milk chocolate chips, if desired
Preparation:
Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.
Friday, February 5, 2010
Corn and Sausage Chowder
By Nicole
Yield: 10 (1 cup) servings
3 tablespoons of butter
2/3 cup chopped onions
1/4 cup diced celery
6 tablespoons of flour
5 cups of chicken broth
1 cup diced potatoes
1 1 pound package of frozen corn
5 1/2 ounces sliced or diced lean spicy or southwestern sausage
1 1/2 cups of heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
Liquid smoke to taste
In a large saucepan, melt butter. Add onions and celery; cook until tender, but not brown. Add flour, cook slowly for 4-5 minutes. Do not brown mixture. Add broth; mix well. Add potatoes; simmer about 20 minutes or until vegetables are tender.
Add corn and sausage; simmer an additional 20 minutes. Stir in heavy cream, salt and pepper. Add liquid smoke to taste.
Yield: 10 (1 cup) servings
3 tablespoons of butter
2/3 cup chopped onions
1/4 cup diced celery
6 tablespoons of flour
5 cups of chicken broth
1 cup diced potatoes
1 1 pound package of frozen corn
5 1/2 ounces sliced or diced lean spicy or southwestern sausage
1 1/2 cups of heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
Liquid smoke to taste
In a large saucepan, melt butter. Add onions and celery; cook until tender, but not brown. Add flour, cook slowly for 4-5 minutes. Do not brown mixture. Add broth; mix well. Add potatoes; simmer about 20 minutes or until vegetables are tender.
Add corn and sausage; simmer an additional 20 minutes. Stir in heavy cream, salt and pepper. Add liquid smoke to taste.
Seared Sea Scallops
By Bridget
Wash Sea Scallops and pat dry. Sprinkle with salt and pepper to seasons.
Sear scallops 2-3 per side in hot pan/griddle.
squeeze lemon juice over.
I served this with a white wine raisin pine night compote.
Wash Sea Scallops and pat dry. Sprinkle with salt and pepper to seasons.
Sear scallops 2-3 per side in hot pan/griddle.
squeeze lemon juice over.
I served this with a white wine raisin pine night compote.
HOT POTATO SALAD
Mary!
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
Crab and Spinach Stuffed Mushrooms
1 tablespoons olive oil
2 tablespoons minched shallots
2 cloves garlic, minced
2 tablespoons finely chopped prosciutto or pancetta
1 tablespoon extra-dry vermouth or white wine
grated zest of 1/2 lemon
2 cups chopped spinach
3/4 cup crab meat, drained well
2 tablespoons cream cheese
2/3 cup grated Pecornio Romano Cheese, divided
Pinch of cayenne pepper
sea salt, to taste
20 fresh mushrooms, with caps about 1-1/2 to 2 inches wide
directions
Heat the olive oil in large skillet over medium heat. When hot, add the shallots and saute for 3 minutes, stirring constantly. Add the garlic and prosciutto and cook another 2 minutes, taking care not to burn the garlic. Add the vermouth, lemon zest, and spinach, and turn the heat to medium-high. Cook until the spinach wilts, then add the crab, cream cheese, and half the pecorino. Season to taste with cayenne and salt, and then let mixture cool.
Remove the stems from the mushrooms and clean the caps with damp paper towels. Divide the filling between the mushrooms. Transfer the mushrooms to an oiled baking pan and sprinkle with the remaining cheese and graham crackers. Fridge until ready to cook.
Position a rack in the middle of the oven and preheat to 400 degrees F. Cook the mushrooms for 8 to 12 minutes, or until cheese has melted.
2 tablespoons minched shallots
2 cloves garlic, minced
2 tablespoons finely chopped prosciutto or pancetta
1 tablespoon extra-dry vermouth or white wine
grated zest of 1/2 lemon
2 cups chopped spinach
3/4 cup crab meat, drained well
2 tablespoons cream cheese
2/3 cup grated Pecornio Romano Cheese, divided
Pinch of cayenne pepper
sea salt, to taste
20 fresh mushrooms, with caps about 1-1/2 to 2 inches wide
directions
Heat the olive oil in large skillet over medium heat. When hot, add the shallots and saute for 3 minutes, stirring constantly. Add the garlic and prosciutto and cook another 2 minutes, taking care not to burn the garlic. Add the vermouth, lemon zest, and spinach, and turn the heat to medium-high. Cook until the spinach wilts, then add the crab, cream cheese, and half the pecorino. Season to taste with cayenne and salt, and then let mixture cool.
Remove the stems from the mushrooms and clean the caps with damp paper towels. Divide the filling between the mushrooms. Transfer the mushrooms to an oiled baking pan and sprinkle with the remaining cheese and graham crackers. Fridge until ready to cook.
Position a rack in the middle of the oven and preheat to 400 degrees F. Cook the mushrooms for 8 to 12 minutes, or until cheese has melted.
Pumpkin White Chocolate Drops
Contributed by: Theresa House
Ingredients
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
½ teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
¼ cup packed brown sugar
Directions
Preheat oven to 375°F. Grease cookie sheets.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.
Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Yield: Makes about 6 dozen cookies
Ingredients
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
½ teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
¼ cup packed brown sugar
Directions
Preheat oven to 375°F. Grease cookie sheets.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.
Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Yield: Makes about 6 dozen cookies
Pineapple Pizzas
Contributed by: Carlene Adams
Ingredients
1/2 pound ground Italian sausage
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1 cup crushed pineapple, drained
4 English muffins, split
1 (6 ounce) can tomato paste
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.
Drain sausage, and mix in garlic salt, oregano and crushed pineapple.
Arrange English muffin halves in a single layer on the prepared baking sheet. Spread with tomato paste. Layer with the Italian sausage mixture. Top with mozzarella cheese.
Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned
Ingredients
1/2 pound ground Italian sausage
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1 cup crushed pineapple, drained
4 English muffins, split
1 (6 ounce) can tomato paste
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.
Drain sausage, and mix in garlic salt, oregano and crushed pineapple.
Arrange English muffin halves in a single layer on the prepared baking sheet. Spread with tomato paste. Layer with the Italian sausage mixture. Top with mozzarella cheese.
Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned
Cilantro Soup Recipe
Contributed by: Annie Klemke
Ingredients
1 bunch fresh cilantro
1 32 ounce package of chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 8 ounce package of cream cheese
1 8 ounce container of sour cream
1 garlic clove minced
1/4 teaspoon of salt
1/4 teaspoon of red pepper
1/4 teaspoon of ground cumin
Directions
Remove stems for cilantro and coarsely chop leaves.
Process cilantro and 1 cup of chicken broth in a blender or food processor until blended - stopping to scrape down sides.
Melt better in a dutch over over medium heat. Whisk in flour. Gradually add remaining 3 cups of chicken brothe, whisking constantly until mixture is smooth. Boil for 1 minute. Stir in cilantro mixture, cream cheese, sour cream, garlic, salt, red pepper, and cumin. Simmer soup for 15 minutes. Garnish with sour cream and red pepper flakes.
Ingredients
1 bunch fresh cilantro
1 32 ounce package of chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 8 ounce package of cream cheese
1 8 ounce container of sour cream
1 garlic clove minced
1/4 teaspoon of salt
1/4 teaspoon of red pepper
1/4 teaspoon of ground cumin
Directions
Remove stems for cilantro and coarsely chop leaves.
Process cilantro and 1 cup of chicken broth in a blender or food processor until blended - stopping to scrape down sides.
Melt better in a dutch over over medium heat. Whisk in flour. Gradually add remaining 3 cups of chicken brothe, whisking constantly until mixture is smooth. Boil for 1 minute. Stir in cilantro mixture, cream cheese, sour cream, garlic, salt, red pepper, and cumin. Simmer soup for 15 minutes. Garnish with sour cream and red pepper flakes.
Makeover Spinach Artichoke Spread
Contributed by: Bridget McFarland
Ingredients
1 (16 ounce) package soft tofu
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry
3 garlic cloves, minced
Directions
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm
Ingredients
1 (16 ounce) package soft tofu
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry
3 garlic cloves, minced
Directions
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm
Beer Bread & Dip
Contributed by: Margie House
Ingredients
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Dip
1 small container of sour cream (reduced fat)
1 small jar of mayo or miracle whip (i used mw)
4 cloves minced garlic
1/2 tsp dried minced onion
Chopped fresh herbs (dill, chives, and parsley)
salt/pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack
Dip
Mix all below ingredients together and let sit covered overnight in fridge
Ingredients
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Dip
1 small container of sour cream (reduced fat)
1 small jar of mayo or miracle whip (i used mw)
4 cloves minced garlic
1/2 tsp dried minced onion
Chopped fresh herbs (dill, chives, and parsley)
salt/pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack
Dip
Mix all below ingredients together and let sit covered overnight in fridge
Banana Spring Rolls
Contributed by: Mary Dabros
Ingredients
Banana's
Egg Roll Wrappers
Brown Sugar
Carmel Sauce
Oil
Ice Cream *Optional*
Directions
Heat the oil in a pan/pot. Needs to be 2-3 inches deep. Take Banana's, peel, and cut in half. Take the banana pieces and roll them in brown sugar. Take each piece of banana and wrap in an egg roll wrapper, using water to seal all the edges.. Fry up to 3 at a time in the oil until nice and brown. (If you do more than 3 at a time, the oil cools too much). Slightly dry off on some paper towels. Cut in half and place on a plate banana side down. Drizzle carmel sauce. Serve with ice cream.
Ingredients
Banana's
Egg Roll Wrappers
Brown Sugar
Carmel Sauce
Oil
Ice Cream *Optional*
Directions
Heat the oil in a pan/pot. Needs to be 2-3 inches deep. Take Banana's, peel, and cut in half. Take the banana pieces and roll them in brown sugar. Take each piece of banana and wrap in an egg roll wrapper, using water to seal all the edges.. Fry up to 3 at a time in the oil until nice and brown. (If you do more than 3 at a time, the oil cools too much). Slightly dry off on some paper towels. Cut in half and place on a plate banana side down. Drizzle carmel sauce. Serve with ice cream.
Raspberry Jelly Roll with Apricot Coulis
Contributed by: Carlene Adams
Ingredients
Cake:
Cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon rind
1/4 teaspoon almond extract
1/4 cup powdered sugar, divided
1 (10-ounce) bottle seedless raspberry jam
Coulis:
1 (15-ounce) can apricot halves in light syrup, undrained
1 tablespoon honey
1 tablespoon amaretto (almond-flavored liqueur)
2 cups fresh raspberries
Directions
Preheat oven to 400°.
To prepare cake, coat a 15 x 10-inch jelly roll pan with cooking spray, and line with wax paper. Coat paper with cooking spray; set aside.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Beat eggs in a large bowl with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add the granulated sugar, vanilla, rind, and almond extract, beating until thick (about 4 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with the remaining flour mixture. Spoon batter into prepared pan; spread evenly.
Bake at 400° for 10 minutes or until cake springs back when touched lightly in center.
Loosen cake from sides of pan; turn out onto a dish towel (one you are willing to throw out) dusted with 2 tablespoons powdered sugar. Carefully peel off wax paper; cool 1 minute.
Starting at narrow end, roll up the cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Sprinkle with 2 tablespoons powdered sugar. Cut into 8 slices.
To prepare coulis, drain apricots in a colander over a bowl, reserving 1 tablespoon juice. Place the apricots, 1 tablespoon reserved juice, honey, and amaretto in a blender; process until smooth. Serve with cake. Garnish with berries.
Ingredients
Cake:
Cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon rind
1/4 teaspoon almond extract
1/4 cup powdered sugar, divided
1 (10-ounce) bottle seedless raspberry jam
Coulis:
1 (15-ounce) can apricot halves in light syrup, undrained
1 tablespoon honey
1 tablespoon amaretto (almond-flavored liqueur)
2 cups fresh raspberries
Directions
Preheat oven to 400°.
To prepare cake, coat a 15 x 10-inch jelly roll pan with cooking spray, and line with wax paper. Coat paper with cooking spray; set aside.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Beat eggs in a large bowl with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add the granulated sugar, vanilla, rind, and almond extract, beating until thick (about 4 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with the remaining flour mixture. Spoon batter into prepared pan; spread evenly.
Bake at 400° for 10 minutes or until cake springs back when touched lightly in center.
Loosen cake from sides of pan; turn out onto a dish towel (one you are willing to throw out) dusted with 2 tablespoons powdered sugar. Carefully peel off wax paper; cool 1 minute.
Starting at narrow end, roll up the cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Sprinkle with 2 tablespoons powdered sugar. Cut into 8 slices.
To prepare coulis, drain apricots in a colander over a bowl, reserving 1 tablespoon juice. Place the apricots, 1 tablespoon reserved juice, honey, and amaretto in a blender; process until smooth. Serve with cake. Garnish with berries.
Pumpkin Roll
Contributed by: Carlene Adams
Ingredients
Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves
Directions
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel (only use a towel you are willing to throw out). Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired
Ingredients
Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves
Directions
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel (only use a towel you are willing to throw out). Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired
BBQ Bacon Wrapped Shrimp
Contributed by: Nicole Hoadley
Preheat oven to 375 degrees. Wrap small pieces of bacon around peeled and deviened shrimp (i leave the tails on). Secure bacon with a toothpick. Saute up in pan iwth a little olive oil so the bacon crips up. Flip over so both sides are cooked. Spread out on a sheet tray and put BBQ sauce on each shrimp. Cook in over for an additional 7-8 minutes or until the shrimp is fully cooked.
Preheat oven to 375 degrees. Wrap small pieces of bacon around peeled and deviened shrimp (i leave the tails on). Secure bacon with a toothpick. Saute up in pan iwth a little olive oil so the bacon crips up. Flip over so both sides are cooked. Spread out on a sheet tray and put BBQ sauce on each shrimp. Cook in over for an additional 7-8 minutes or until the shrimp is fully cooked.
Prosciutto wrapped Asparagus
Contributed by: Nicole Hoadley
Roast asparagus in oven at 450 degrees for 15 minutes. Let cool completely. Wrap procuitto around asparagus and serve at room temperature. For the balsamic glaze sauce, mix about 2 tablespons of balsalmic vingear with 1/3 cup of brown sugar. Stir over heat until disolved.
Roast asparagus in oven at 450 degrees for 15 minutes. Let cool completely. Wrap procuitto around asparagus and serve at room temperature. For the balsamic glaze sauce, mix about 2 tablespons of balsalmic vingear with 1/3 cup of brown sugar. Stir over heat until disolved.
Turkey/Ham Roll Up's
Contributed by: Nicole Hoadley
Take FlatOuts and spread mustard. Fill with ham/turkey/cheese and roll up. Secure with toothpicks and slice to desired thickenss.
Take FlatOuts and spread mustard. Fill with ham/turkey/cheese and roll up. Secure with toothpicks and slice to desired thickenss.
Croissant Wrapped Weenies
Contributed by: Nicole Hoadley
Ingredients
1 pkg of croissant rolls
1 pkg of hot dogs with each hot dog cut into 3's
Directions
Preheat oven to 350 degrees. Cut croissants into strips and then wrap each strip around hot dogs. Bake for 12-14 minutes or unil done
Ingredients
1 pkg of croissant rolls
1 pkg of hot dogs with each hot dog cut into 3's
Directions
Preheat oven to 350 degrees. Cut croissants into strips and then wrap each strip around hot dogs. Bake for 12-14 minutes or unil done
Stuffed Jalapeños
Contributed by: Bridget McFarland
Ingredients
Jalapenos (about 15-20) or peppers of your choice
Cheese
¼ cJalapeno cheese
¼ cChedder
1 cCream Cheese
Bread Crumbs
Bacon
Directions
Cut off tops of peppers and scrap out seeds (more seeds = more spice!)
Fill Peppers with cheese. Pat bread crumbs on the end.
Wrap with bacon
Bake at 400 degrees for about 20 minutes
Ingredients
Jalapenos (about 15-20) or peppers of your choice
Cheese
¼ cJalapeno cheese
¼ cChedder
1 cCream Cheese
Bread Crumbs
Bacon
Directions
Cut off tops of peppers and scrap out seeds (more seeds = more spice!)
Fill Peppers with cheese. Pat bread crumbs on the end.
Wrap with bacon
Bake at 400 degrees for about 20 minutes
Corn on the Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing
Contributed by: Theresa House
Ingredients
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground pepper
1 tablespoon olive oil
6 slices prosciutto
2 ripe avocados
1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups)
1 cup cooked corn (fresh or frozen), heated or defrosted
1 bunch watercress
2 tomatoes, seeded and finely chopped
3 large hard-boiled eggs, separated and chopped
4 large flour tortillas
1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows
Grilled Onion Blue Cheese Dressing:
1 sweet white onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
2 teaspoons hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
12 ounces blue cheese, crumbled
Directions
Preheat a grill or grill pan.
Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.
In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.
Halve, pit, peel and cut the avocado into 1/2-inch pieces.
In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.
Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.
Grilled Onion Blue Cheese Dressing:
Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill.
Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.
In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.
Ingredients
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground pepper
1 tablespoon olive oil
6 slices prosciutto
2 ripe avocados
1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups)
1 cup cooked corn (fresh or frozen), heated or defrosted
1 bunch watercress
2 tomatoes, seeded and finely chopped
3 large hard-boiled eggs, separated and chopped
4 large flour tortillas
1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows
Grilled Onion Blue Cheese Dressing:
1 sweet white onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
2 teaspoons hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
12 ounces blue cheese, crumbled
Directions
Preheat a grill or grill pan.
Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.
In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.
Halve, pit, peel and cut the avocado into 1/2-inch pieces.
In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.
Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.
Grilled Onion Blue Cheese Dressing:
Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill.
Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.
In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.
Tender Vittles
Contributed by: Margie House
Ingredients
Maple Bacon (preferrably thick cut)
Teriyaki Marinade
Filet Mignon (a good cut of meat - or deer)
Jalapeno (cut into rings)
Reduced fat cream cheese
Directions
Cut steak meat into bite size pieces. Place in a bowl and pour marinade over meat. Cover and let stand over night in the refrigerator. When ready to prepare, place one piece of meat at the end of a slice of bacon (you can cut the bacon in 1/2 if you wish). Add a dollup of cream cheese and a ring of jalapeno on top of the steak meat. Roll the bacon around the steak and secure with a tooth pick. Repeat until you run out of bacon or meat. Grill or put in broiler.
TIP: If you do not have maple bacon, you can use regular bacon and sprinkle with brown sugar before grilling. You do not need to use filet mignon either. Any cut will do, but higher quality tastes better! I suppose you can also remove the jalapeno and replace with green onion if you are not a fan of the spice. Same with cream cheese - you can use regular or non-fat too.
Ingredients
Maple Bacon (preferrably thick cut)
Teriyaki Marinade
Filet Mignon (a good cut of meat - or deer)
Jalapeno (cut into rings)
Reduced fat cream cheese
Directions
Cut steak meat into bite size pieces. Place in a bowl and pour marinade over meat. Cover and let stand over night in the refrigerator. When ready to prepare, place one piece of meat at the end of a slice of bacon (you can cut the bacon in 1/2 if you wish). Add a dollup of cream cheese and a ring of jalapeno on top of the steak meat. Roll the bacon around the steak and secure with a tooth pick. Repeat until you run out of bacon or meat. Grill or put in broiler.
TIP: If you do not have maple bacon, you can use regular bacon and sprinkle with brown sugar before grilling. You do not need to use filet mignon either. Any cut will do, but higher quality tastes better! I suppose you can also remove the jalapeno and replace with green onion if you are not a fan of the spice. Same with cream cheese - you can use regular or non-fat too.
Asparagus Roll-ups
Contributed by: Annie Klemke
Ingredients
16 fresh asparagus spears
16slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup of butter, melted
3 tablespoons grated Parmesan cheese
Directions.
Place aspargus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside. Flatten bread with a rolling pin. Combine cream cheese, bacon,and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Back at 400 degrees for 10-12 minutes or until lighly browned.
Ingredients
16 fresh asparagus spears
16slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup of butter, melted
3 tablespoons grated Parmesan cheese
Directions.
Place aspargus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside. Flatten bread with a rolling pin. Combine cream cheese, bacon,and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Back at 400 degrees for 10-12 minutes or until lighly browned.
Chocolate Mousse Profiteroles
Contributed by: Kristen White
Ingredients
CHOCOLATE MOUSSE
150 grams (3/4 cup) of good quality, dark, semi-sweet chocolate chips
2 Tbsp of whipping cream
3/4 cup of whipping cream
1 large egg, separated
PROFITEROLES
250 ml water
100 grams butter, roughy chopped
150 gm plain flour
4 large eggs
Icing sugar for dusting
Directions
Add 2 tablespoon of cream and chocolate to a clean metal bowl. Place bowl on top of a saucepan filled with enough water to simmer for several minutes. Make sure the water doesn't touch the bowl.
Heat gently and stir chocolate/cream mixture with a metal spoon until the chocolate is melted and smooth.
Remove the chocolate mixture from the stove to cool just slightly. Add the egg yolk to the chocolate mixture while stirring until combined and smooth. Place the bowl over the saucepan filled with hot water to keep the chocolate warm but don't turn the heat back on.
Whip the cream until soft peaks form. Add half of the melted chocolate to the whipped cream with the metal spoon and fold until just combined. Fold in the remaining chocolate mixture but be careful not to over mix. Set aside.
Use a clean electric mixer to beat the egg white until soft peaks form and then fold it into the chocolate mousse mixture. Spoon mousse into serving glasses. Cover and refrigerate for 1 hour.
Now make the choux pastry for the profiteroles
Preheat oven to 400F (200C). Line two baking trays with baking paper.
Bring 1 cup water and butter to boil in heavy medium saucepan.
Reduce heat to low; add flour.
Stir vigorously with a wooden spoon until mixture is smooth and pulls away from sides of pan, forming ball, about 5 minutes. Stirring for this amount of time works the gluten in the dough. Transfer dough to a large bowl. Allow to cool slightly before adding eggs -- about 5 minutes.
Using hand-held mixer, beat in eggs 1 at a time, blending well after each addition.
Spoon dough into pastry bag fitted with 1/2-inch plain tip.
Pipe 1-inch tall rounds on prepared baking sheets, spacing 1 inch apart.
Bake until golden brown and puffed for about 20-22 minutes. Do not open the oven door during this time -- even a little bit!
Remove the puffs from oven and turn off heat.
Pierce the side of each puff with tip of small knife. Return puffs to oven; let them stand 10 minutes with the oven door ajar.
Remove puffs from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
When you're ready to serve, gently open the profiteroles and then spoon or pipe in the chocolate mousse. Serve on a plate and dust with icing sugar.
Pastry Cream
http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/#more-3371
Fill Cream Puffs
http://www.browneyedbaker.com/2009/08/19/how-to-make-pate-a-choux-fill-eclairs-and-cream-puffs/#more-3448
Eclairs & Cream Puffs
http://www.browneyedbaker.com/2008/06/17/eclairs-and-cream-puffs/
Ingredients
CHOCOLATE MOUSSE
150 grams (3/4 cup) of good quality, dark, semi-sweet chocolate chips
2 Tbsp of whipping cream
3/4 cup of whipping cream
1 large egg, separated
PROFITEROLES
250 ml water
100 grams butter, roughy chopped
150 gm plain flour
4 large eggs
Icing sugar for dusting
Directions
Add 2 tablespoon of cream and chocolate to a clean metal bowl. Place bowl on top of a saucepan filled with enough water to simmer for several minutes. Make sure the water doesn't touch the bowl.
Heat gently and stir chocolate/cream mixture with a metal spoon until the chocolate is melted and smooth.
Remove the chocolate mixture from the stove to cool just slightly. Add the egg yolk to the chocolate mixture while stirring until combined and smooth. Place the bowl over the saucepan filled with hot water to keep the chocolate warm but don't turn the heat back on.
Whip the cream until soft peaks form. Add half of the melted chocolate to the whipped cream with the metal spoon and fold until just combined. Fold in the remaining chocolate mixture but be careful not to over mix. Set aside.
Use a clean electric mixer to beat the egg white until soft peaks form and then fold it into the chocolate mousse mixture. Spoon mousse into serving glasses. Cover and refrigerate for 1 hour.
Now make the choux pastry for the profiteroles
Preheat oven to 400F (200C). Line two baking trays with baking paper.
Bring 1 cup water and butter to boil in heavy medium saucepan.
Reduce heat to low; add flour.
Stir vigorously with a wooden spoon until mixture is smooth and pulls away from sides of pan, forming ball, about 5 minutes. Stirring for this amount of time works the gluten in the dough. Transfer dough to a large bowl. Allow to cool slightly before adding eggs -- about 5 minutes.
Using hand-held mixer, beat in eggs 1 at a time, blending well after each addition.
Spoon dough into pastry bag fitted with 1/2-inch plain tip.
Pipe 1-inch tall rounds on prepared baking sheets, spacing 1 inch apart.
Bake until golden brown and puffed for about 20-22 minutes. Do not open the oven door during this time -- even a little bit!
Remove the puffs from oven and turn off heat.
Pierce the side of each puff with tip of small knife. Return puffs to oven; let them stand 10 minutes with the oven door ajar.
Remove puffs from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
When you're ready to serve, gently open the profiteroles and then spoon or pipe in the chocolate mousse. Serve on a plate and dust with icing sugar.
Pastry Cream
http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/#more-3371
Fill Cream Puffs
http://www.browneyedbaker.com/2009/08/19/how-to-make-pate-a-choux-fill-eclairs-and-cream-puffs/#more-3448
Eclairs & Cream Puffs
http://www.browneyedbaker.com/2008/06/17/eclairs-and-cream-puffs/
Chocolate Peanut Butter Cupcakes with Whipped Peanut Butter Cream Cheese Frosting
Contributed by: Bridget McFarland
Ingredients
For the filling and cupcakes:
2/3 cup confectioners' sugar
1/2 cup creamy peanut butter
10 tablespoons (1 1/4 sticks) butter or margarine, softened
1 1/4 teaspoons vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 1/2 cups granulated sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup cool whip
Directions
1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.
2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked mine for 23 minutes and they were over-done, so watch them carefully!) Immediately remove cupcakes from pans and cool completely on wire rack.
5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese (should be at room temp), and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes.
Ingredients
For the filling and cupcakes:
2/3 cup confectioners' sugar
1/2 cup creamy peanut butter
10 tablespoons (1 1/4 sticks) butter or margarine, softened
1 1/4 teaspoons vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 1/2 cups granulated sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup cool whip
Directions
1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.
2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked mine for 23 minutes and they were over-done, so watch them carefully!) Immediately remove cupcakes from pans and cool completely on wire rack.
5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese (should be at room temp), and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes.
Pork Loin with Olivada, Spinach, and Rice Stuffing
Contributed by: Carlene Adams
Ingredients
Brine:
8 cups water
3/4 cup sugar
3/4 cup kosher salt
2 tablespoons grated lemon rind
2 tablespoons chopped fresh oregano
2 garlic cloves, crushed
1 (3 1/2-pound) center-cut boneless pork loin roast, trimmed
Stuffing:
3/4 cup uncooked jasmine rice
1 (6-ounce) package fresh baby spinach
1/2 teaspoon salt
1/2 cup pitted kalamata olives, finely chopped
1 teaspoon crushed red pepper
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
Remaining ingredient:
1 tablespoon freshly ground black pepper
Directions
To brine pork, combine first 6 ingredients in a large nonaluminum bowl or pan, stirring until sugar and salt dissolve; add pork. Cover and refrigerate 8 hours or overnight. Remove pork from brine; discard brine.
Preheat oven to 325°.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open uneven portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Refrigerate until ready to use.
To prepare stuffing, cook rice according to package directions, omitting salt and fat. Add spinach and 1/2 teaspoon salt to hot rice, stirring until the spinach wilts. Stir in olives, red pepper, 1 teaspoon rind, and juice.
Spread rice mixture over pork, leaving a 1/2-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure both ends with twine; secure middle at 2-inch intervals with twine. Rub black pepper over pork. Place pork on a broiler pan. Bake at 325° for 1 hour and 20 minutes or until a thermometer registers 155°. Let pork stand 10 minutes before slicing.
Ingredients
Brine:
8 cups water
3/4 cup sugar
3/4 cup kosher salt
2 tablespoons grated lemon rind
2 tablespoons chopped fresh oregano
2 garlic cloves, crushed
1 (3 1/2-pound) center-cut boneless pork loin roast, trimmed
Stuffing:
3/4 cup uncooked jasmine rice
1 (6-ounce) package fresh baby spinach
1/2 teaspoon salt
1/2 cup pitted kalamata olives, finely chopped
1 teaspoon crushed red pepper
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
Remaining ingredient:
1 tablespoon freshly ground black pepper
Directions
To brine pork, combine first 6 ingredients in a large nonaluminum bowl or pan, stirring until sugar and salt dissolve; add pork. Cover and refrigerate 8 hours or overnight. Remove pork from brine; discard brine.
Preheat oven to 325°.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open uneven portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Refrigerate until ready to use.
To prepare stuffing, cook rice according to package directions, omitting salt and fat. Add spinach and 1/2 teaspoon salt to hot rice, stirring until the spinach wilts. Stir in olives, red pepper, 1 teaspoon rind, and juice.
Spread rice mixture over pork, leaving a 1/2-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure both ends with twine; secure middle at 2-inch intervals with twine. Rub black pepper over pork. Place pork on a broiler pan. Bake at 325° for 1 hour and 20 minutes or until a thermometer registers 155°. Let pork stand 10 minutes before slicing.
Crab-Stuffed Mushrooms
Contributed by: Theresa House
Ingredients
2 portobello mushroom caps -or- 10 white mushrooms caps
Filling:
1/2 cup parsley, chopped
1/2 cup green onions, chopped
4 tablespoons parmesan cheese
1/2 cup cream cheese
1 cup crabmeat
Paula Deen House Seasoning, to taste
Directions
Preheat oven to 375 degrees.
Combine filling, stuff the mushrooms and top with bread crumbs. Use a non-stick spray to help it brown. Bake for about 20 minutes, or until it’s hot and melted.
Ingredients
2 portobello mushroom caps -or- 10 white mushrooms caps
Filling:
1/2 cup parsley, chopped
1/2 cup green onions, chopped
4 tablespoons parmesan cheese
1/2 cup cream cheese
1 cup crabmeat
Paula Deen House Seasoning, to taste
Directions
Preheat oven to 375 degrees.
Combine filling, stuff the mushrooms and top with bread crumbs. Use a non-stick spray to help it brown. Bake for about 20 minutes, or until it’s hot and melted.
Stuffed grape leaves (dolmades)
Contributed by: Janelle Reske
Ingredients
1 8oz jar grape leaves
1 lb very lean ground lamb
1 (16 oz) can tomatoes
1 cup long grain rice
1/3 cup olive oil
2 bunches green onions, chopped
3 cups loosely packed mint leaves, chopped
2 lemons, juice of
Directions
To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them, being careful not to tear them. Set aside.
Chop the canned tomatoes finely. Combine the lamb, tomatoes and their liquid, olive oil, scallions and mint.
Lay a grape leaf, vein side up with stem pointing toward you on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot. It is ok to layer them but put any extra grape leaves between layers to keep them from sticking.
Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil, reduce and simmer for 1 hour. You need to make sure there is always water covering the grape leaves--if it simmers down too much it will cause the grape leaves to stick to the bottom of the pot.
Serve hot or cold.
Ingredients
1 8oz jar grape leaves
1 lb very lean ground lamb
1 (16 oz) can tomatoes
1 cup long grain rice
1/3 cup olive oil
2 bunches green onions, chopped
3 cups loosely packed mint leaves, chopped
2 lemons, juice of
Directions
To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them, being careful not to tear them. Set aside.
Chop the canned tomatoes finely. Combine the lamb, tomatoes and their liquid, olive oil, scallions and mint.
Lay a grape leaf, vein side up with stem pointing toward you on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot. It is ok to layer them but put any extra grape leaves between layers to keep them from sticking.
Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil, reduce and simmer for 1 hour. You need to make sure there is always water covering the grape leaves--if it simmers down too much it will cause the grape leaves to stick to the bottom of the pot.
Serve hot or cold.
Pierogi's
Contributed by: Margie House
Ingredients
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Add brown sugar to taste - I like mine more sweet than sour
Potato Filling:
1/2 cup chopped onion
2 cups cold mashed potatoes - I mashed in dill, cheddar, garlic and carmelized onions into my potatoes and used red creamer potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
2 cups all-purpose flour
2 large beaten eggs
1/2 teaspoon salt
1/3 cup water
Directions
1. In a medium bowl, place flour. In a small bowl, combine eggs, salt and water, and add to flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or plastic wrap and let rest 10 minutes.
2. Roll dough out onto clean, floured surface. As thin as possible without tearing.
3. Cut dough into palm sized squares.
4. Bring a large soup pot full of water to a rapid boil.
5. Take palm sized square of dough into your palm. Place a dollup of filling in the center. Fold the edges together making a dumpling and pinch edges together. Must be fully sealed.
6. Place completed dumplings in the boiling water. Pierogi will float to the top when done cooking.
7. In a large sauce pan, melt a large amount of butter. 1/2 to full stick.
8. When pierogi's have finished cooking in the water, place them into the butter. Sprinkle with salt/pepper. Cook until brown or as desired.
9. EAT THEM - THEY ARE GOOD!
Ingredients
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Add brown sugar to taste - I like mine more sweet than sour
Potato Filling:
1/2 cup chopped onion
2 cups cold mashed potatoes - I mashed in dill, cheddar, garlic and carmelized onions into my potatoes and used red creamer potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
2 cups all-purpose flour
2 large beaten eggs
1/2 teaspoon salt
1/3 cup water
Directions
1. In a medium bowl, place flour. In a small bowl, combine eggs, salt and water, and add to flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or plastic wrap and let rest 10 minutes.
2. Roll dough out onto clean, floured surface. As thin as possible without tearing.
3. Cut dough into palm sized squares.
4. Bring a large soup pot full of water to a rapid boil.
5. Take palm sized square of dough into your palm. Place a dollup of filling in the center. Fold the edges together making a dumpling and pinch edges together. Must be fully sealed.
6. Place completed dumplings in the boiling water. Pierogi will float to the top when done cooking.
7. In a large sauce pan, melt a large amount of butter. 1/2 to full stick.
8. When pierogi's have finished cooking in the water, place them into the butter. Sprinkle with salt/pepper. Cook until brown or as desired.
9. EAT THEM - THEY ARE GOOD!
Bacon Wrapped Scallops
Contributed by: Annie Klemke
Ingredients
1/2 pound bay scallops
1 lb applewood smoked bacon
1 tablespoon pepper
1 tablespoon salt
1 tablespoon chili powder
2 tsp cayenne pepper
toothpicks
Directions
Combine salt, pepper, chili powder, and cayenne pepper into a bowl. Sprinkle over scallops and then wrap in the bacon, and secure with a toothpick. Put the scallops on a baking sheet and bake at 400 degrees for 15-20 minutes turning once.
Ingredients
1/2 pound bay scallops
1 lb applewood smoked bacon
1 tablespoon pepper
1 tablespoon salt
1 tablespoon chili powder
2 tsp cayenne pepper
toothpicks
Directions
Combine salt, pepper, chili powder, and cayenne pepper into a bowl. Sprinkle over scallops and then wrap in the bacon, and secure with a toothpick. Put the scallops on a baking sheet and bake at 400 degrees for 15-20 minutes turning once.
BLT Bites
Contributed by: Mary Dabros
Ingredients
16-20+ cherry tomatoes- the bigger the better
1 bag bacon bits- uses as much as you like to your taste, I used the whole bag
(found in the isle by salad dressings)
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese
Directions
Cut the top off the cherry tomatoes, scoop out the pulp and seeds
Combine all other ingredients ina a bowl, mix well, spoon into tomatoes
Refrigerate two hours before serving
Ingredients
16-20+ cherry tomatoes- the bigger the better
1 bag bacon bits- uses as much as you like to your taste, I used the whole bag
(found in the isle by salad dressings)
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese
Directions
Cut the top off the cherry tomatoes, scoop out the pulp and seeds
Combine all other ingredients ina a bowl, mix well, spoon into tomatoes
Refrigerate two hours before serving
Taffy Apple Salad
Contributed by: Carlene Adams
Ingredients
4 cups diced apples
8 oz. can crushed pineapple, drained-reserve juice
4 oz. cool whip
½ cup sugar
1 tbs. flour
1 egg – beaten
2 Tbs. apple cider vinegar
1 cup (or more) salted peanuts
Directions
In sauce pot, over medium heat, cook together flour, sugar, pineapple juice, vinegar and egg until thickened. Refrigerate until cool.
In large bowl, add fruit and mixture, fold in cool whip and ½ cup nuts.
Sprinkle remaining nuts on top.
Ingredients
4 cups diced apples
8 oz. can crushed pineapple, drained-reserve juice
4 oz. cool whip
½ cup sugar
1 tbs. flour
1 egg – beaten
2 Tbs. apple cider vinegar
1 cup (or more) salted peanuts
Directions
In sauce pot, over medium heat, cook together flour, sugar, pineapple juice, vinegar and egg until thickened. Refrigerate until cool.
In large bowl, add fruit and mixture, fold in cool whip and ½ cup nuts.
Sprinkle remaining nuts on top.
Lemon curd
Contributed by: Bridget McFarland
Ingredients
3 eggs
1c sugar (white)
½ c fresh lemon juice
¼ c butter
1 tablespoon grated lemon peel
Directions
In pot and WISK butter and Eggs (keep it moving to avoid scrambling the eggs!) Once melted (keep whisking) add sugar, lemon juice and peel. Cook for about 5 mins It will turn thick (think like warm creamy peanut butter texture)
Cool in fridge
Put in phyllo dough cups (found in frozen section usually near frozen fruit) top with favorite berry.
I like to do raspberry top with a sprig of mint (looks pretty) or 3 blueberries.
Also great for topping scones, cake filling, muffins, or tarts.
Ingredients
3 eggs
1c sugar (white)
½ c fresh lemon juice
¼ c butter
1 tablespoon grated lemon peel
Directions
In pot and WISK butter and Eggs (keep it moving to avoid scrambling the eggs!) Once melted (keep whisking) add sugar, lemon juice and peel. Cook for about 5 mins It will turn thick (think like warm creamy peanut butter texture)
Cool in fridge
Put in phyllo dough cups (found in frozen section usually near frozen fruit) top with favorite berry.
I like to do raspberry top with a sprig of mint (looks pretty) or 3 blueberries.
Also great for topping scones, cake filling, muffins, or tarts.
Fruit Medley Pizza
Contributed by: Annie Klemke
Ingredients
1 18 oz roll refrigerated sugar cookie dough
1 8oz package of cream cheese, softened
1 7oz jar mashmallow cream
1 pint fresh strawberries, sliced
1 Granny Smith apple, cored, thinly sliced
1 peach, pitted, thinly sliced
1 kiwi, peeled, thinly sliced
1/2 cup blueberries
1/2 cup raspberries
1 10oz jar apricot preserves, heated
Directions
Heat oven to 350 degrees. Roll cookie dough to cover 14 inch round pizza pan; crimp edges. Bake 20 minutes, cool. Combine cream cheese and marshmallow cream; spread on cooled crust. Top with fresh fruit. Glaze entire fruit and crust with apricot preserves.
Ingredients
1 18 oz roll refrigerated sugar cookie dough
1 8oz package of cream cheese, softened
1 7oz jar mashmallow cream
1 pint fresh strawberries, sliced
1 Granny Smith apple, cored, thinly sliced
1 peach, pitted, thinly sliced
1 kiwi, peeled, thinly sliced
1/2 cup blueberries
1/2 cup raspberries
1 10oz jar apricot preserves, heated
Directions
Heat oven to 350 degrees. Roll cookie dough to cover 14 inch round pizza pan; crimp edges. Bake 20 minutes, cool. Combine cream cheese and marshmallow cream; spread on cooled crust. Top with fresh fruit. Glaze entire fruit and crust with apricot preserves.
Mango Salsa
Contributed by: Kristen White
Ingredients
4 mangos, cubed
1 red onion, diced
1/3 cup fresh squeezed lime juice
½ cup chopped cilantro, or to taste
Salt and pepper
Directions
Combine all ingredients in a bowl. Leave at room temperature for 15 minutes before serving
Ingredients
4 mangos, cubed
1 red onion, diced
1/3 cup fresh squeezed lime juice
½ cup chopped cilantro, or to taste
Salt and pepper
Directions
Combine all ingredients in a bowl. Leave at room temperature for 15 minutes before serving
Roasted Gingered Salmon with Mango Salsa
Roasted Gingered Salmon with Mango Salsa
Contributed by: Kristen White
Ingredients
4 center cut salmon fillets (6 oz each)
1/4 cup lime juice
1/3 cup olive oil
3 Tablespoons brown sugar
Fresh grated ginger to taste
Salt and fresh ground pepper, to taste.
Directions
Rub salmon all over with lime juice, oil and brown sugar. Season with ginger, salt and pepper. Let marinade for 30 minutes. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Discard skin and serve with salsa.
Contributed by: Kristen White
Ingredients
4 center cut salmon fillets (6 oz each)
1/4 cup lime juice
1/3 cup olive oil
3 Tablespoons brown sugar
Fresh grated ginger to taste
Salt and fresh ground pepper, to taste.
Directions
Rub salmon all over with lime juice, oil and brown sugar. Season with ginger, salt and pepper. Let marinade for 30 minutes. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Discard skin and serve with salsa.
Pear and Prosciutto Pizza
Contributed by: Janelle Reske
Ingredients
6 cloves garlic
1/2 tbsp olive oil
2 ripe pears, halved and cored
1 tbsp olive oil
all purpose flour for dusting
1 unbaked pizza crust (i.e. Pillsbury)
1 tbsp cornmeal for dusting
6 oz shredded swiss cheese
5 thin slices of prosciutto, cut into halves
1 (6oz) package fresh mozzarella, cut into small cubes
salt & pepper to taste
1/2 tbsp olive oil
Directions
1. Preheat oven to 375. Place garlic in a small square of aluminum foil. Drizzle 1/2 tbsp of olive oil over the garlic. Wrap foil around garlic to seal.
2. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
3. Place the pears in a bowl with 1 tbsp of olive oil, toss to coat. Arrange pear slices on a baking sheet.
4. Bake in hot oven til soft, 10-15 minutes.
5. Raise oven temp to 400 degrees F. Preheat a pizza stone or baking sheet in the oven.
6. Lightly dust a flat surface w flour. Roll the prepared pizza dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough, top w the Swiss cheese. Arrange pears, prosciutto, and mozzerella onto the pizza. Season w salt & pepper. Brush the edges of the crust with the 1/2 tbsp olive oil.
7. Bake in preheated oven until the cheese is melted and the crust is golden brown, 15-20 minutes.
I didn't bother with the extra steps of baking the garlic or pears first. Instead, I minced the garlic really fine with a garlic press and blended it with 1/2 tbsp olive oil & spread it on the crust. I also didn't prebake the pears, just sliced them very thin and put them on in step 6.
Ingredients
6 cloves garlic
1/2 tbsp olive oil
2 ripe pears, halved and cored
1 tbsp olive oil
all purpose flour for dusting
1 unbaked pizza crust (i.e. Pillsbury)
1 tbsp cornmeal for dusting
6 oz shredded swiss cheese
5 thin slices of prosciutto, cut into halves
1 (6oz) package fresh mozzarella, cut into small cubes
salt & pepper to taste
1/2 tbsp olive oil
Directions
1. Preheat oven to 375. Place garlic in a small square of aluminum foil. Drizzle 1/2 tbsp of olive oil over the garlic. Wrap foil around garlic to seal.
2. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
3. Place the pears in a bowl with 1 tbsp of olive oil, toss to coat. Arrange pear slices on a baking sheet.
4. Bake in hot oven til soft, 10-15 minutes.
5. Raise oven temp to 400 degrees F. Preheat a pizza stone or baking sheet in the oven.
6. Lightly dust a flat surface w flour. Roll the prepared pizza dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough, top w the Swiss cheese. Arrange pears, prosciutto, and mozzerella onto the pizza. Season w salt & pepper. Brush the edges of the crust with the 1/2 tbsp olive oil.
7. Bake in preheated oven until the cheese is melted and the crust is golden brown, 15-20 minutes.
I didn't bother with the extra steps of baking the garlic or pears first. Instead, I minced the garlic really fine with a garlic press and blended it with 1/2 tbsp olive oil & spread it on the crust. I also didn't prebake the pears, just sliced them very thin and put them on in step 6.
Braised Lemon Chicken Breasts
Contributed by: Mary Dabros
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), ribs removed (see below)
2 tablespoons olive oil 12 shallots , peeled and halved lengthwise if large
16 cloves garlic , peeled; 12 cloves left whole, 4 cloves minced
1 tablespoon chopped fresh thyme leaves
1 ½ cups low-sodium chicken broth
3 tablespoons lemon juice plus 4 thin slices from 2 lemons
1 tablespoon honey
¼ cup sour cream
1 tablespoon chopped fresh parsley leaves
Directions
Adding the sour cream to the sauce off heat will prevent the sauce from curdling. Shallots are used as a vegetable here, but if you prefer you can add one medium red onion, minced, with the whole garlic cloves instead.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 skin side down until well browned, about 4 to 6 minutes. Transfer chicken to large plate.
Reduce heat to medium and add shallots, whole garlic cloves, and 1/2 teaspoon salt to empty pan. Cook until vegetables begin to soften and turn spotty brown, about 5 minutes. Add minced garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, and honey. Return chicken (skin side up) and accumulated juices to skillet. Bring to boil, cover, and reduce heat to medium-low. Simmer until thickest part of chicken registers 160 degrees, 20 to 25 minutes.Transfer chicken to serving platter and tent with foil. Add lemon slices to pan, increase heat to high, and boil until sauce is slightly thickened, about 7 minutes. Off heat, whisk in sour cream and parsley and season with salt and pepper. Pour sauce over chicken. Serve
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), ribs removed (see below)
2 tablespoons olive oil 12 shallots , peeled and halved lengthwise if large
16 cloves garlic , peeled; 12 cloves left whole, 4 cloves minced
1 tablespoon chopped fresh thyme leaves
1 ½ cups low-sodium chicken broth
3 tablespoons lemon juice plus 4 thin slices from 2 lemons
1 tablespoon honey
¼ cup sour cream
1 tablespoon chopped fresh parsley leaves
Directions
Adding the sour cream to the sauce off heat will prevent the sauce from curdling. Shallots are used as a vegetable here, but if you prefer you can add one medium red onion, minced, with the whole garlic cloves instead.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 skin side down until well browned, about 4 to 6 minutes. Transfer chicken to large plate.
Reduce heat to medium and add shallots, whole garlic cloves, and 1/2 teaspoon salt to empty pan. Cook until vegetables begin to soften and turn spotty brown, about 5 minutes. Add minced garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, and honey. Return chicken (skin side up) and accumulated juices to skillet. Bring to boil, cover, and reduce heat to medium-low. Simmer until thickest part of chicken registers 160 degrees, 20 to 25 minutes.Transfer chicken to serving platter and tent with foil. Add lemon slices to pan, increase heat to high, and boil until sauce is slightly thickened, about 7 minutes. Off heat, whisk in sour cream and parsley and season with salt and pepper. Pour sauce over chicken. Serve
Subscribe to:
Posts (Atom)