adapted from www.allwomenstalk.com
12 ounces semisweet chocolate
4 ounces dark chocolate
1½ cups butter, melted
1 3/4 cups white sugar
½ cup water
7 eggs
powdered sugar, for sprinkling
**
Preheat oven to 350ºF. Grease a 10-inch round pan (NOT a springform!) and line bottom with parchment paper. (You can also skip the parchment entirely - I didn't like it because it stuck to the cake and you had to be careful you didn't eat it.)
Chop chocolate and place in a large bowl. Add melted butter. Heat water and 1½ cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
In a separate bowl, whip eggs with remaining ¼ cup sugar until thick. Fold into chocolate mixture. Pour batter into pan.
Place pan on a cookie sheet in the oven and fill the cookie sheet with water. (Hint: place cookie sheet on rack in pre-heated oven. Don't pull out rack! Place filled pan on cookie sheet, then pour water around pan. Don't try setting the pan on cookie sheet before placing in oven. Too jiggly!)
Bake at 350ºF for 40 to 50 minutes. (Usually takes just over 40.) Remove from oven. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Cool and refrigerate for several hours. Overnight is best - the longer you refrigerate it the better the flavors meld.
Dip the pan in hot water to remove cooled cake. Sprinkle with powdered sugar and serve.
**Add 3 Tablespoons fresh orange zest to the batter for a chocolate-orange combination. Or try mashing a handful of blueberries very well and adding a few Tablespoons as you beat the batter. Make sure they distribute evenly. (Trust me! Blueberry chocolate is a great combo!)
Saturday, August 29, 2009
Fudge Crinkles
1 box Devils Food cake mix
2 eggs
½ cup canola oil
powdered sugar
Preheat oven to 350ºF. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet. Bake 8-10 minutes. Don't overbake! They should puff up during baking and flatten with cooling.
2 eggs
½ cup canola oil
powdered sugar
Preheat oven to 350ºF. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet. Bake 8-10 minutes. Don't overbake! They should puff up during baking and flatten with cooling.
Individual Blueberry Cobblers
Makes 24 cobblers
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh blueberries
Extra sugar for sprinkling
Preheat oven to 350ºF. Combine flour with baking powder and salt and sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour ¼-cup batter into greased muffin tins. Sprinkle a few blueberries on top.
Bake at 350ºF for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh blueberries
Extra sugar for sprinkling
Preheat oven to 350ºF. Combine flour with baking powder and salt and sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour ¼-cup batter into greased muffin tins. Sprinkle a few blueberries on top.
Bake at 350ºF for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
Chocolate Peanut Butter Pie
1 Oreo crust
Filling:
1 cup creamy peanut butter
8 ounces softened cream cheese
1¼ cups powdered sugar
1 (8-ounce) package Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Filling:
1 cup creamy peanut butter
8 ounces softened cream cheese
1¼ cups powdered sugar
1 (8-ounce) package Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Chicken Cordon Bleu Bake
adapted from 3 Sisters'
2 packages stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup milk
½ teaspoon pepper
3/4 lb sliced deli ham, cut into 1 inch stips
2 cups cheddar cheese, shredded
2 cups cooked chicken, chunked
Prepare stuffing mixes according to directions on box. Meanwhile, combine soup and milk in a bowl. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350ºF for 45 minutes. Uncover and bake 10-15 minutes longer.
OR, to save time, combine all ingredients but ham and stuffing in a large, microwaveable bowl. Heat until hot, then pour into pan and top with stuffing, then bake or broil just until stuffing is crisp.
2 packages stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup milk
½ teaspoon pepper
3/4 lb sliced deli ham, cut into 1 inch stips
2 cups cheddar cheese, shredded
2 cups cooked chicken, chunked
Prepare stuffing mixes according to directions on box. Meanwhile, combine soup and milk in a bowl. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350ºF for 45 minutes. Uncover and bake 10-15 minutes longer.
OR, to save time, combine all ingredients but ham and stuffing in a large, microwaveable bowl. Heat until hot, then pour into pan and top with stuffing, then bake or broil just until stuffing is crisp.
Chocolate Peanut Butter Cookie Duo
adapted from Picky Palate
Peanut Butter Cookie
2 cups creamy peanut butter
2 cups granulated sugar
2 eggs
Mix all ingredients together by hand until well combined. Set aside.
Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1¼ cups cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup chocolate chips
Preheat oven to 350ºF. Mix the butter and sugars by hand until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.
Take a Tablespoon of peanut butter dough and a Tablespoon of chocolate dough and gently press together forming a "not so perfect" ball. Don't press and roll too much; just stick them together and place onto a silpat- or parchment-lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack.
Peanut Butter Cookie
2 cups creamy peanut butter
2 cups granulated sugar
2 eggs
Mix all ingredients together by hand until well combined. Set aside.
Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1¼ cups cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup chocolate chips
Preheat oven to 350ºF. Mix the butter and sugars by hand until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.
Take a Tablespoon of peanut butter dough and a Tablespoon of chocolate dough and gently press together forming a "not so perfect" ball. Don't press and roll too much; just stick them together and place onto a silpat- or parchment-lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack.
Shredded Beef Nachos
1 pound leftover pot roast, shredded
1 (14.5 ounce) can petite diced tomatoes
1 can diced chilies
1 cup beef stock or broth
2 teaspoons chili powder
2 teaspoons cumin
Tortilla chips
Whatever other topping you want – sour cream, avocado, cilantro, lime wedges, etc.
In a large skillet over medium heat, heat the leftover roast, shredding it as it warms up. Add tomatoes, chilies, stock, chili powder, and cumin. Stir together and cover. Let it simmer for 15 minutes, until heated through and completely shredded. Place chips on a plate and cover with cheese. Microwave for 30 seconds or more until cheese is melted. Top with shredded beef followed by any other toppings you desire.
1 (14.5 ounce) can petite diced tomatoes
1 can diced chilies
1 cup beef stock or broth
2 teaspoons chili powder
2 teaspoons cumin
Tortilla chips
Whatever other topping you want – sour cream, avocado, cilantro, lime wedges, etc.
In a large skillet over medium heat, heat the leftover roast, shredding it as it warms up. Add tomatoes, chilies, stock, chili powder, and cumin. Stir together and cover. Let it simmer for 15 minutes, until heated through and completely shredded. Place chips on a plate and cover with cheese. Microwave for 30 seconds or more until cheese is melted. Top with shredded beef followed by any other toppings you desire.
Chocolate Fudge Jr Mint Centered Cupcakes
~from Picky Palate
1 box chocolate cake mix
4 eggs
½ cup vegetable oil
½ cup water
1 small box instant chocolate pudding mix
½ cup sour cream
1 cup chocolate chips
3 4-oz boxes Jr Mints
Vanilla or Cream Cheese Frosting
Preheat oven to 350ºF. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Do NOT make mini-muffins with this recipe. It doesn't work as well at all. Press 3 mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.
24 cupcakes
1 box chocolate cake mix
4 eggs
½ cup vegetable oil
½ cup water
1 small box instant chocolate pudding mix
½ cup sour cream
1 cup chocolate chips
3 4-oz boxes Jr Mints
Vanilla or Cream Cheese Frosting
Preheat oven to 350ºF. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Do NOT make mini-muffins with this recipe. It doesn't work as well at all. Press 3 mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.
24 cupcakes
Friday, August 28, 2009
Honey Butter
2 sticks butter, softened
½ cup honey
½ cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
½ cup honey
½ cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
Thursday, August 27, 2009
Oatmeal Chocolate Chunk Bars
1 3/4 cup flour
3/4 tsp soda
¼ tsp salt
1 cup oatmeal
3/4 cup butter, softened
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
Preheat oven to 375ºF. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown. Or double the recipe and press into a large sheet pan (11X17).
3/4 tsp soda
¼ tsp salt
1 cup oatmeal
3/4 cup butter, softened
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
Preheat oven to 375ºF. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown. Or double the recipe and press into a large sheet pan (11X17).
Crock Pot Chicken Tortilla Soup
4 chicken breast halves
2 15-oz cans black beans, drained
1-2 cups frozen corn
2 15-oz cans Mexican stewed tomatoes
1 cup medium salsa
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional
2 cups grated cheddar cheese
Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.
2 15-oz cans black beans, drained
1-2 cups frozen corn
2 15-oz cans Mexican stewed tomatoes
1 cup medium salsa
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional
2 cups grated cheddar cheese
Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.
Chicken Cream Cheese Soup
1 lb chicken breasts
1 onion, diced
1-2 Tablespoons butter
2 cups sliced carrots
4-5 potatoes, diced small
1 cups milk
¼ cups flour
8 oz cream cheese
Cook chicken in the crockpot or pressure cooker; shred.
Sauté onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. Bring to a boil and simmer until veggies are tender. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
1 onion, diced
1-2 Tablespoons butter
2 cups sliced carrots
4-5 potatoes, diced small
1 cups milk
¼ cups flour
8 oz cream cheese
Cook chicken in the crockpot or pressure cooker; shred.
Sauté onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. Bring to a boil and simmer until veggies are tender. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Pudding Cookies
4½ cups all-purpose flour
2 teaspoons baking soda
1½ cups butter (3 sticks) softened
1½ cups brown sugar, packed
½ cup white sugar
2 (3.4 oz.) pkgs. instant vanilla pudding
4 eggs, room temp
2 teaspoons vanilla extract
4 cups of add-ins you want to use like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.
Preheat oven to 350ºF. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.
Finally, add the "fillers". Roll into balls and bake for 8-12 minutes or until golden.
2 teaspoons baking soda
1½ cups butter (3 sticks) softened
1½ cups brown sugar, packed
½ cup white sugar
2 (3.4 oz.) pkgs. instant vanilla pudding
4 eggs, room temp
2 teaspoons vanilla extract
4 cups of add-ins you want to use like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.
Preheat oven to 350ºF. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.
Finally, add the "fillers". Roll into balls and bake for 8-12 minutes or until golden.
Cheesy Lasagna Rolls
12 Lasagna noodles, cooked and cooled
1 jar spaghetti sauce, divided
Filling:
1 container (15 oz) ricotta cheese
1 egg
¼ cup parmesan cheese
1 Tablespoon parsley flakes
1/8 tsp pepper
1 teaspoon garlic salt
2 cups mozzarella cheese, divided (1½ cup for filling, ½ cup on top)
Pour half of spaghetti sauce on the bottom of a 9 x 13 pan. Mix together all ingredients for the filling. Lay noodles flat and spread filling mixture on noodles. Roll up like a sleeping bag and lay in pan. Top with remaining sauce and mozzarella cheese. Bake at 350ºF for 30-40 minutes.
1 jar spaghetti sauce, divided
Filling:
1 container (15 oz) ricotta cheese
1 egg
¼ cup parmesan cheese
1 Tablespoon parsley flakes
1/8 tsp pepper
1 teaspoon garlic salt
2 cups mozzarella cheese, divided (1½ cup for filling, ½ cup on top)
Pour half of spaghetti sauce on the bottom of a 9 x 13 pan. Mix together all ingredients for the filling. Lay noodles flat and spread filling mixture on noodles. Roll up like a sleeping bag and lay in pan. Top with remaining sauce and mozzarella cheese. Bake at 350ºF for 30-40 minutes.
Sopapilla Cheesecake
2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1½ cups Sugar
1 teaspoon vanilla extract
1 teaspoon Cinnamon
½ stick butter
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350ºF for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!
2-8oz Cream Cheese (room temperature)
1½ cups Sugar
1 teaspoon vanilla extract
1 teaspoon Cinnamon
½ stick butter
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350ºF for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!
Tender Sour Cream Waffles
1½ cups flour
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs, separated
3/4 cup sour cream
3/4 cup buttermilk
1 teaspoon vanilla
½ cup vegetable oil
Heat waffle iron. Stir together flour, sugar, baking powder, baking soda, and salt. Add egg yolks, sour cream, buttermilk, vanilla, oil, and blend well. In separate bowl, beat eggs whites until soft peaks form when beaters are lifted. Gently fold egg whites into creamed mixture until no white streaks remain. Pour 1 cup of mixture into belgian waffle maker and bake until done. (1/2 cup for regular waffle iron.)
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs, separated
3/4 cup sour cream
3/4 cup buttermilk
1 teaspoon vanilla
½ cup vegetable oil
Heat waffle iron. Stir together flour, sugar, baking powder, baking soda, and salt. Add egg yolks, sour cream, buttermilk, vanilla, oil, and blend well. In separate bowl, beat eggs whites until soft peaks form when beaters are lifted. Gently fold egg whites into creamed mixture until no white streaks remain. Pour 1 cup of mixture into belgian waffle maker and bake until done. (1/2 cup for regular waffle iron.)
Delicious Orange Fluff
16 oz container Cool Whip
1 small pkg orange jello
2-8oz containers peach yogurt
20 oz can chunk pineapple (drained)
1 small can mandarin oranges (drained)
Stir dry jello into Cool Whip and mix well.
Add peach yogurt and stir.
Stir in pineapple and oranges (I like to cut these fruits in half before adding.)
Cover and refrigerate overnight or until set.
1 small pkg orange jello
2-8oz containers peach yogurt
20 oz can chunk pineapple (drained)
1 small can mandarin oranges (drained)
Stir dry jello into Cool Whip and mix well.
Add peach yogurt and stir.
Stir in pineapple and oranges (I like to cut these fruits in half before adding.)
Cover and refrigerate overnight or until set.
BBQ Ranch Chicken and Cheddar Roll
adapted from Picky Palate
1 Roll Pillsbury Pizza dough in can
¼ Cup prepared ranch dressing
2 Cups shredded BBQ Chicken
1½ Cups shredded smoked cheddar cheese
Preheat oven to 350ºF. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken and cheddar cheese. Starting at long end roll dough into a log shape, then place on a greased baking sheet. Bake for 20-22 minutes or until golden brown. Using a sharp knife, cut 1 inch pieces and serve.
1 Roll Pillsbury Pizza dough in can
¼ Cup prepared ranch dressing
2 Cups shredded BBQ Chicken
1½ Cups shredded smoked cheddar cheese
Preheat oven to 350ºF. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken and cheddar cheese. Starting at long end roll dough into a log shape, then place on a greased baking sheet. Bake for 20-22 minutes or until golden brown. Using a sharp knife, cut 1 inch pieces and serve.
My Best Chocolate Chip Cookies
2/3 cup shortening
2/3 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips
Cream butter, shortening, and sugars together. Add eggs and vanilla and mix well. Add soda, salt, and flour and mix until combined. Stir in chocolate chips. Bake at 375ºF on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen cookies.
*Try all white chocolate chips, or a mix of your favorites.
2/3 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips
Cream butter, shortening, and sugars together. Add eggs and vanilla and mix well. Add soda, salt, and flour and mix until combined. Stir in chocolate chips. Bake at 375ºF on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen cookies.
*Try all white chocolate chips, or a mix of your favorites.
Garlic Toasted Spaghetti Bruschetta
~Picky Palate
Softened butter
Frehch bread or Ciabatta Bread, cut in half lengthwise
Lawry's Garlic Salt with Parsley
l lb of your favorite prepared spaghetti
Shredded mozzarella cheese
Preheat oven to 375ºF. Spread butter over cut sides of bread. Sprinkle lightly with garlic salt. Top with prepared spaghetti that's been cut into small pieces with kitchen scissors then sprinkle with shredded mozzarella cheese. Bake for 20 minutes or until cheese is melted and hot. Let cool for 5 minutes then cut into strips. Serve warm.
Softened butter
Frehch bread or Ciabatta Bread, cut in half lengthwise
Lawry's Garlic Salt with Parsley
l lb of your favorite prepared spaghetti
Shredded mozzarella cheese
Preheat oven to 375ºF. Spread butter over cut sides of bread. Sprinkle lightly with garlic salt. Top with prepared spaghetti that's been cut into small pieces with kitchen scissors then sprinkle with shredded mozzarella cheese. Bake for 20 minutes or until cheese is melted and hot. Let cool for 5 minutes then cut into strips. Serve warm.
3 Envelope Roast
3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Pour the water into a medium-sized bowl. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Place the roast in the crockpot. Pour the water and salad dressing mixture over the roast. Cook on high for about 4 hours or on low about 8 hours.
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Pour the water into a medium-sized bowl. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Place the roast in the crockpot. Pour the water and salad dressing mixture over the roast. Cook on high for about 4 hours or on low about 8 hours.
Oreo Truffles
Take one package of Oreos and throw it in your food processor. Pulverize. It should look like sand.
Add an entire block of cream cheese. Pulverize again until it forms a dough.
Put dough in fridge for about 45 minutes to firm up a bit.
Roll dough into walnut sized balls. Stick in fridge again to firm up.
Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
Dip balls into the chocolate and lay on wax paper to harden.
Add an entire block of cream cheese. Pulverize again until it forms a dough.
Put dough in fridge for about 45 minutes to firm up a bit.
Roll dough into walnut sized balls. Stick in fridge again to firm up.
Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
Dip balls into the chocolate and lay on wax paper to harden.
Old Fashioned Colorado Green Chili
2 lbs. cubed pork
1 Tablespoon minced garlic (about 2 cloves)
¼ teaspoon pepper
3 Tablespoons flour
2 cups diced fresh tomatoes (you can substitute 1 14 oz can)
1 14.5 oz can chicken broth
1 cup water
2½ cups diced green chiles (about 20 chiles)
2 cups diced onion.
Salt & pepper to taste.
Brown pork in skillet with garlic and pepper. Add flour and brown as well.
In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.
(You can also cook it in a large pot on the stove at low heat.)
Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.
This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.
1 Tablespoon minced garlic (about 2 cloves)
¼ teaspoon pepper
3 Tablespoons flour
2 cups diced fresh tomatoes (you can substitute 1 14 oz can)
1 14.5 oz can chicken broth
1 cup water
2½ cups diced green chiles (about 20 chiles)
2 cups diced onion.
Salt & pepper to taste.
Brown pork in skillet with garlic and pepper. Add flour and brown as well.
In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.
(You can also cook it in a large pot on the stove at low heat.)
Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.
This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.
S'mores Brownies
8-10 graham crackers
1 box fudge brownie mix
3 cups miniature marshmallows
1 cup semi-sweet chocolate chips
Place graham crackers (cut to fit) in a single layer on the bottom of a greased 9x13 pan (line the pan with foil to easily remove the brownies and cut them into squares). Prepare brownie mix according to package directions, then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and cool before cutting into squares.
1 box fudge brownie mix
3 cups miniature marshmallows
1 cup semi-sweet chocolate chips
Place graham crackers (cut to fit) in a single layer on the bottom of a greased 9x13 pan (line the pan with foil to easily remove the brownies and cut them into squares). Prepare brownie mix according to package directions, then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and cool before cutting into squares.
Patriotic Cupcakes
1 package (18¼ ounces) white cake mix
½ teaspoon blue food coloring
½ teaspoon red food coloring
1 can (16 ounces) vanilla frosting or your own frosting
Red, white and blue sprinkles
Prepare cake batter according to package directions.
In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
Fill 18 paper-lined muffin cups with 1 Tablespoon red batter, 1 Tablespoon plain batter and 1 Tablespoon blue batter. Bake at 350°F for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.
½ teaspoon blue food coloring
½ teaspoon red food coloring
1 can (16 ounces) vanilla frosting or your own frosting
Red, white and blue sprinkles
Prepare cake batter according to package directions.
In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
Fill 18 paper-lined muffin cups with 1 Tablespoon red batter, 1 Tablespoon plain batter and 1 Tablespoon blue batter. Bake at 350°F for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.
Easy Spaghetti
2 cans cream of mushroom soup
2 cans cream of tomato soup
1 pound ground beef, browned
chili powder, to taste
cayenne pepper, to taste
spaghetti noodles, cooked
Combine first 5 ingredients in a large saucepan. Cook until heated through, then serve over noodles.
2 cans cream of tomato soup
1 pound ground beef, browned
chili powder, to taste
cayenne pepper, to taste
spaghetti noodles, cooked
Combine first 5 ingredients in a large saucepan. Cook until heated through, then serve over noodles.
Tuesday, August 25, 2009
tiramisu bowl
8 ounces cream cheese, softened
48 Nilla Wafers
3 cups cold milk
½ cup chocolate milk
2 packages vanilla instant pudding
2 squares (ounces) semi-sweet chocolate, grated
8 ounces Cool Whip, thawed
1 cup fresh strawberries (or raspberries)
BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in Cool Whip. LINE 2½-quart trifle bowl with 24 wafers; drizzle with ¼ cup chocolate milk. Top with half each of pudding mixture and chocolate. Repeat all layers. TOP with remaining Cool Whip and berries. REFRIGERATE for two hours.
48 Nilla Wafers
3 cups cold milk
½ cup chocolate milk
2 packages vanilla instant pudding
2 squares (ounces) semi-sweet chocolate, grated
8 ounces Cool Whip, thawed
1 cup fresh strawberries (or raspberries)
BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in Cool Whip. LINE 2½-quart trifle bowl with 24 wafers; drizzle with ¼ cup chocolate milk. Top with half each of pudding mixture and chocolate. Repeat all layers. TOP with remaining Cool Whip and berries. REFRIGERATE for two hours.
creamy lemon squares
20 Nilla Wafers, finely crushed
1 cup sugar
¼ teaspoons baking powder
½ cup flour
2 eggs
2 teaspoons powdered sugar
¼ cup packed brown sugar
2 Tablespoons flour
¼ cup cold butter
3 Tablespoons lemon zest
8 ounces cream cheese, softened
¼ cup fresh lemon juice
HEAT oven to 350ºF. Line 8-inch square pan with foil, with ends extending over sides. MIX wafer crumbs, flour and brown sugar in bowl. Cut in butter until mixture resembles coarse crumbs. Bake 5-7 minutes. BEAT cream cheese and sugar with mixer until blended. Add eggs and 2 Tbsp flour; mix well. Blend in 1 Tbsp lemon zest, lemon juice and baking powder; pour over crust. BAKE 25-28 minutes or ‘til center is set. Cool. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. Use foil handles to lift dessert from pan before cutting.
1 cup sugar
¼ teaspoons baking powder
½ cup flour
2 eggs
2 teaspoons powdered sugar
¼ cup packed brown sugar
2 Tablespoons flour
¼ cup cold butter
3 Tablespoons lemon zest
8 ounces cream cheese, softened
¼ cup fresh lemon juice
HEAT oven to 350ºF. Line 8-inch square pan with foil, with ends extending over sides. MIX wafer crumbs, flour and brown sugar in bowl. Cut in butter until mixture resembles coarse crumbs. Bake 5-7 minutes. BEAT cream cheese and sugar with mixer until blended. Add eggs and 2 Tbsp flour; mix well. Blend in 1 Tbsp lemon zest, lemon juice and baking powder; pour over crust. BAKE 25-28 minutes or ‘til center is set. Cool. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. Use foil handles to lift dessert from pan before cutting.
white chocolate-raspberry cheesecake bars
12 Oreo cookies, finely crushed
½ cup sugar
2 Tbsp butter, melted
1 teaspoon vanilla
3 squares (ounces) white chocolate, divided
2 eggs
16 ounces cream cheese, softened
¼ cup red raspberry preserves
HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 ounces of chocolate as directed on package (in microwave at 30-second intervals, stirring each 30 seconds). BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 25 to 28 minutes or until center is almost set. Cool five minutes; spread with softened preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
½ cup sugar
2 Tbsp butter, melted
1 teaspoon vanilla
3 squares (ounces) white chocolate, divided
2 eggs
16 ounces cream cheese, softened
¼ cup red raspberry preserves
HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 ounces of chocolate as directed on package (in microwave at 30-second intervals, stirring each 30 seconds). BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 25 to 28 minutes or until center is almost set. Cool five minutes; spread with softened preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
Sunday, August 23, 2009
Greek-Style Lemon Roast Chicken
3-4 lbs. frozen chicken breasts
salt and black pepper
1 medium lemon, washed, zested, halved and squeezed
1 medium lemon, sliced
½ cup Greek vinaigrette dressing
2 cloves garlic, crushed
½ cup Feta cheese, crumbled
Mix lemon zest, juice, dressing and garlic; toss with frozen chicken breasts in a large sealable plastic bag. Marinate overnight, or 4-6 hours, in the refrigerator. Preheat oven to 350°F. Place contents of plastic bag in a 13x9-inch baking dish.
Place lemon slices over chicken breasts. Bake 1½ hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally. Sprinkle with crumbled Feta cheese before serving.
salt and black pepper
1 medium lemon, washed, zested, halved and squeezed
1 medium lemon, sliced
½ cup Greek vinaigrette dressing
2 cloves garlic, crushed
½ cup Feta cheese, crumbled
Mix lemon zest, juice, dressing and garlic; toss with frozen chicken breasts in a large sealable plastic bag. Marinate overnight, or 4-6 hours, in the refrigerator. Preheat oven to 350°F. Place contents of plastic bag in a 13x9-inch baking dish.
Place lemon slices over chicken breasts. Bake 1½ hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally. Sprinkle with crumbled Feta cheese before serving.
Greek Lemon Potatoes
6 large potatoes cut into wedges (peeled is optional)
¼ cup olive oil
¼ cup fresh lemon juice
Zest of 2 lemons
1 Tablespoons chicken bouillon dissolved in
¼ cup water
2 teaspoon dried oregano
2 garlic cloves pressed (or garlic powder to taste)
Cut (and peel if desired) potatoes.
Place in a large Ziploc bag, then combine remaining ingredients together and pour over potatoes, stirring well to coat every piece. Shake to combine. Let marinate for at least 2 hours. Preheat oven to 425ºF and bake for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so. When finished, squeeze a little more fresh lemon juice over them all, and salt to taste.
¼ cup olive oil
¼ cup fresh lemon juice
Zest of 2 lemons
1 Tablespoons chicken bouillon dissolved in
¼ cup water
2 teaspoon dried oregano
2 garlic cloves pressed (or garlic powder to taste)
Cut (and peel if desired) potatoes.
Place in a large Ziploc bag, then combine remaining ingredients together and pour over potatoes, stirring well to coat every piece. Shake to combine. Let marinate for at least 2 hours. Preheat oven to 425ºF and bake for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so. When finished, squeeze a little more fresh lemon juice over them all, and salt to taste.
Homemade Alfredo Sauce
~from the book Lemon Tart
1 cup heavy cream
1 cup butter
1 cup Parmesan cheese, shredded
Salt and pepper, to taste
Combine all ingredients in small saucepan (not Teflon-coated) and simmer on low until melted and mixed, stirring continually (about 10 minutes). Whisk until smooth before serving over pasta. Can be refrigerated and used again if reheated on low heat. (Remember to whisk again!)
Serves 4.
*Half-and-half or evaporated milk can be used for some or all of cream to reduce fat, but the consistency won’t be as rich or as thick.
1 cup heavy cream
1 cup butter
1 cup Parmesan cheese, shredded
Salt and pepper, to taste
Combine all ingredients in small saucepan (not Teflon-coated) and simmer on low until melted and mixed, stirring continually (about 10 minutes). Whisk until smooth before serving over pasta. Can be refrigerated and used again if reheated on low heat. (Remember to whisk again!)
Serves 4.
*Half-and-half or evaporated milk can be used for some or all of cream to reduce fat, but the consistency won’t be as rich or as thick.
Baked Lemon Pasta
1 pound thin spaghetti
4 Tablespoons butter
2 Tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
½ teaspoon kosher salt, more to taste if desired
grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice
Preheat oven to 375ºF. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Serve with crusty French bread and a simple green salad.
4 Tablespoons butter
2 Tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
½ teaspoon kosher salt, more to taste if desired
grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice
Preheat oven to 375ºF. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Serve with crusty French bread and a simple green salad.
Easy Crescent Danish Rolls
1 (8 oz) package of cream cheese, softened
½ cup sugar
1 Tablespoon lemon juice
2 (8 oz) cans refrigerated crescent roll dough
4 teaspoons preserves or jam
Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350ºF. In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (or use the crescent creations dough and cut into 8 triangles) Spread each triangle with about 2 tablespoons of the cream cheese mixture. Leave ½-inch around 1 long sides and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with ½-inch free of cream cheese. Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with ½-teaspoon jam or preserves.
Bake at 350ºF for 20-25 minutes until deep golden brown. In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls.
½ cup sugar
1 Tablespoon lemon juice
2 (8 oz) cans refrigerated crescent roll dough
4 teaspoons preserves or jam
Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350ºF. In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (or use the crescent creations dough and cut into 8 triangles) Spread each triangle with about 2 tablespoons of the cream cheese mixture. Leave ½-inch around 1 long sides and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with ½-inch free of cream cheese. Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with ½-teaspoon jam or preserves.
Bake at 350ºF for 20-25 minutes until deep golden brown. In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls.
Hot Hoagies
1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken
½ cup light mayo
½ cup reduced fat sour cream
½ teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese, your choice
Preheat oven to 350ºF. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
2 cups cooked, shredded chicken
½ cup light mayo
½ cup reduced fat sour cream
½ teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese, your choice
Preheat oven to 350ºF. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
Sour Cream Waffles
1 3/4 cups all purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
½ teaspoon salt
8 Tablespoon butter butter, melted
1 cup milk
½ cup sour cream
3 large eggs
Heat waffle iron. Lightly oil grids. Meanwhile, whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk and sour cream, and eggs in a medium bowl until well combined and pour into well. Whisk until smooth, do not over mix.
Spoon about ¼-cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes. Serve the waffles hot, with the syrup passed on the side.
1 Tablespoon sugar
1 Tablespoon baking powder
½ teaspoon salt
8 Tablespoon butter butter, melted
1 cup milk
½ cup sour cream
3 large eggs
Heat waffle iron. Lightly oil grids. Meanwhile, whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk and sour cream, and eggs in a medium bowl until well combined and pour into well. Whisk until smooth, do not over mix.
Spoon about ¼-cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes. Serve the waffles hot, with the syrup passed on the side.
Cookies and Cream Rice Crispy Treats
4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini Oreo cookies
½ Cup chocolate chips, melted
Place butter and marshmallows into a large microwavable bowl. Microwave for a few minutes until marshmallows puff up nice and large. Remove and stir in cereal and Oreos. Pour into a large 9x13 inch baking dish. With the back of a large spoon that's sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini Oreo cookies
½ Cup chocolate chips, melted
Place butter and marshmallows into a large microwavable bowl. Microwave for a few minutes until marshmallows puff up nice and large. Remove and stir in cereal and Oreos. Pour into a large 9x13 inch baking dish. With the back of a large spoon that's sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.
Lemon Blueberry Muffins
1 pkg lemon cake mix
¼ cup all-purpose flour
1 teaspoon baking powder
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1½ cups fresh or frozen blueberries
Preheat oven to 375ºF. Grease or line 18 muffin tins.
In a bowl, combine the came mix, flour and baking powder. Stir to blend. In a large bowl, whisk eggs, milk and oil. Add dry ingredients, stirring just until blended. Fold in the blueberries. Spoon batter into prepared cups. Bake for 17 to 23 minutes, or until set and golden.
Makes 18 muffins
¼ cup all-purpose flour
1 teaspoon baking powder
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1½ cups fresh or frozen blueberries
Preheat oven to 375ºF. Grease or line 18 muffin tins.
In a bowl, combine the came mix, flour and baking powder. Stir to blend. In a large bowl, whisk eggs, milk and oil. Add dry ingredients, stirring just until blended. Fold in the blueberries. Spoon batter into prepared cups. Bake for 17 to 23 minutes, or until set and golden.
Makes 18 muffins
Peanut Butter Truffle Brownies
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
½ cup butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
¼ cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. For easier cutting, line pan with foil, then grease foil on bottom only of pan.
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
½ cup butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
¼ cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. For easier cutting, line pan with foil, then grease foil on bottom only of pan.
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Pioneer Woman’s Quiche
adapted from Pioneer Woman - imagine that!
1 deep dish pie crust
7 eggs
1½ cups heavy cream
2 cups grated cheddar cheese
salt and pepper to taste
½ pound bacon
1 can diced tomatoes, drained
1 can green chilies
½ cup baby spinach, torn, optional
In a skillet, fry bacon until crisp. Crumble and set aside.
In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
Add remaining ingredients. Stir together. Add bacon and stir.
Pour into pie crust and press to submerge ingredients.
Cover loosely with foil, place on a baking sheet, and bake at 400ºF for 1 hour. Bake for slightly longer if quiche is overly jiggly.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.
1 deep dish pie crust
7 eggs
1½ cups heavy cream
2 cups grated cheddar cheese
salt and pepper to taste
½ pound bacon
1 can diced tomatoes, drained
1 can green chilies
½ cup baby spinach, torn, optional
In a skillet, fry bacon until crisp. Crumble and set aside.
In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
Add remaining ingredients. Stir together. Add bacon and stir.
Pour into pie crust and press to submerge ingredients.
Cover loosely with foil, place on a baking sheet, and bake at 400ºF for 1 hour. Bake for slightly longer if quiche is overly jiggly.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.
Good Morning Muffins
adapted from Pioneer Woman
Makes 18 muffins
4 cups flour
½ cup sugar
2 Tablespoons baking powder
½ cup shortening
1 cup orange marmalade
1 cup strawberry preserves
1 cup orange juice
1 teaspoon vanilla
2 eggs, beaten
Topping
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tablespoon plus 1 teaspoon melted butter
¼ teaspoon salt
Preheat oven to 375ºF. Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening. Mix marmalade, preserves, orange juice and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
In a small bowl, mix topping ingredients.
Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.
Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.
Makes 18 muffins
4 cups flour
½ cup sugar
2 Tablespoons baking powder
½ cup shortening
1 cup orange marmalade
1 cup strawberry preserves
1 cup orange juice
1 teaspoon vanilla
2 eggs, beaten
Topping
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tablespoon plus 1 teaspoon melted butter
¼ teaspoon salt
Preheat oven to 375ºF. Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening. Mix marmalade, preserves, orange juice and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
In a small bowl, mix topping ingredients.
Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.
Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.
Lemon Bread
from Julia Lawrence
Bread:
½ cup vegetable shortening
1 cup sugar
2 eggs
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 Tablespoon finely grated lemon zest
Syrup:
¼ cup sugar
3 Tablespoons fresh lemon juice
Preheat oven to 350ºF. Grease and flour loaf pan. Combine the shortening and sugar in a large bowl and beat until well-blended. Add the eggs, one at a time, beating after each addition. Add all of the rest of the ingredients and beat until blended and smooth. Spread into the loaf pan. Bake for 1 hour. While the bread bakes, make the syrup in a saucepan. Remove the bread from the oven and poke the top in several places with a fork. Drizzle the syrup over the hot loaf. Cool for 15 minutes and then turn out onto a wire rack to cool completely.
Bread:
½ cup vegetable shortening
1 cup sugar
2 eggs
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 Tablespoon finely grated lemon zest
Syrup:
¼ cup sugar
3 Tablespoons fresh lemon juice
Preheat oven to 350ºF. Grease and flour loaf pan. Combine the shortening and sugar in a large bowl and beat until well-blended. Add the eggs, one at a time, beating after each addition. Add all of the rest of the ingredients and beat until blended and smooth. Spread into the loaf pan. Bake for 1 hour. While the bread bakes, make the syrup in a saucepan. Remove the bread from the oven and poke the top in several places with a fork. Drizzle the syrup over the hot loaf. Cool for 15 minutes and then turn out onto a wire rack to cool completely.
Caramel Crunch Bars
*Makes one 9X13-inch pan of bars*
80 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed brown sugar
½ cup milk
1/3 cup sugar
1 1/3 cup creamy peanut butter
1 cup semisweet chocolate morsels
1 cup butterscotch morsels
Line an ungreased 9x13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers.
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan (or in the microwave), combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.
80 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed brown sugar
½ cup milk
1/3 cup sugar
1 1/3 cup creamy peanut butter
1 cup semisweet chocolate morsels
1 cup butterscotch morsels
Line an ungreased 9x13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers.
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan (or in the microwave), combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.
Saturday, August 22, 2009
No Peel Apple Cake
4 cups chopped unpeeled apples, cut into ½” pieces
½ cup oil
½ cup applesauce
1½ cup sugar
2 eggs
2 cups flour
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon baking soda
Combine all ingredients in a large bowl; pour into 9x13 greased pan.
Sprinkle ¼ cup sugar on top and bake at 350ºF for 50 minutes.
½ cup oil
½ cup applesauce
1½ cup sugar
2 eggs
2 cups flour
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon baking soda
Combine all ingredients in a large bowl; pour into 9x13 greased pan.
Sprinkle ¼ cup sugar on top and bake at 350ºF for 50 minutes.
Vanishing Breakfast Rolls
2 packages Refridgerated Biscuits (10 rolls per pack)
large marshmallows
3 Tablespoons butter, melted
Cinnamon & Sugar mix (½ cup sugar to ½ tsp cinnamon)
Separate biscuits and smash down with the palm of your hand. If you have big marshmallows you are ready to roll marshmallow in butter, then into cinnamon & sugar. Place one covered marshmallow on each flattened biscuit and wrap biscuit around; pinch to seal. Place in sprayed cupcake pan seam side down and bake according to biscuit package directions. Bake for 8-10 minutes or until lightly brown on top. Cool in pan for 5 minutes and serve.
large marshmallows
3 Tablespoons butter, melted
Cinnamon & Sugar mix (½ cup sugar to ½ tsp cinnamon)
Separate biscuits and smash down with the palm of your hand. If you have big marshmallows you are ready to roll marshmallow in butter, then into cinnamon & sugar. Place one covered marshmallow on each flattened biscuit and wrap biscuit around; pinch to seal. Place in sprayed cupcake pan seam side down and bake according to biscuit package directions. Bake for 8-10 minutes or until lightly brown on top. Cool in pan for 5 minutes and serve.
Italian Beef Pie
2 lbs. lean ground beef
1 small onion, chopped fine
1 large jar spaghetti sauce
2 cups shredded mozzarella cheese (sometimes I add cheddar also)
1 cup Parmesan, freshly grated
3/4 cups sour cream or ricotta cheese
1 8-oz. package crescent rolls
2 Tablespoons butter, melted
1 clove garlic, minced
¼ cups grated Parmesan
In a large saucepan cook ground beef and chopped onion. Drain. Pour into a greased 9x13 pan.
Mix together sour cream or ricotta with the grated cheeses. Spread this over the top of the ground beef.
Roll out the crescent triangles on a lightly floured surface. Pinch together the seams, and roll into a smooth rectangle the size of the pan. Lay over the top of the cheese mixture. Cut small slits into the dough.
In a small saucepan, melt the butter. Simmer with the garlic for about 10 minutes. Brush the garlic butter over the crescent dough. Sprinkle with the ¼ cup Parmesan. Bake, uncovered, in a 375 degree oven for 30-40 minutes, or until crescent dough is golden all over. Let stand for 10 minutes before cutting.
1 small onion, chopped fine
1 large jar spaghetti sauce
2 cups shredded mozzarella cheese (sometimes I add cheddar also)
1 cup Parmesan, freshly grated
3/4 cups sour cream or ricotta cheese
1 8-oz. package crescent rolls
2 Tablespoons butter, melted
1 clove garlic, minced
¼ cups grated Parmesan
In a large saucepan cook ground beef and chopped onion. Drain. Pour into a greased 9x13 pan.
Mix together sour cream or ricotta with the grated cheeses. Spread this over the top of the ground beef.
Roll out the crescent triangles on a lightly floured surface. Pinch together the seams, and roll into a smooth rectangle the size of the pan. Lay over the top of the cheese mixture. Cut small slits into the dough.
In a small saucepan, melt the butter. Simmer with the garlic for about 10 minutes. Brush the garlic butter over the crescent dough. Sprinkle with the ¼ cup Parmesan. Bake, uncovered, in a 375 degree oven for 30-40 minutes, or until crescent dough is golden all over. Let stand for 10 minutes before cutting.
BBQ Chicken Salad Puff Stackers
adapted from Picky Palate
2 sheets thawed puff pastry, each sheet cut into 16 squares
Homemade BBQ Sauce
1¼ cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce
2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
3 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper
1 teaspoon honey
Pinch of salt
2-3 large chicken breasts, cooked in crockpot and shredded
3 cups mixed salad greens
4 Tablespoons prepared Ranch Dressing
1. Preheat oven to 400ºF. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.
10 stackers
2 sheets thawed puff pastry, each sheet cut into 16 squares
Homemade BBQ Sauce
1¼ cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce
2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
3 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper
1 teaspoon honey
Pinch of salt
2-3 large chicken breasts, cooked in crockpot and shredded
3 cups mixed salad greens
4 Tablespoons prepared Ranch Dressing
1. Preheat oven to 400ºF. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.
10 stackers
Lemon Cream Pasta with Chicken
3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
½ teaspoon black pepper
4 (14.5 ounce) cans chicken broth
½ cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
½ cup parmesan cheese, shredded
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
1 teaspoon garlic powder
½ teaspoon black pepper
4 (14.5 ounce) cans chicken broth
½ cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
½ cup parmesan cheese, shredded
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Lemon and Garlic Grilled Chicken
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried oregano
1 pound chicken breasts (cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe.
Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Try doubling the marinade and chicken and grill it all up and freeze the extras to use later.
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried oregano
1 pound chicken breasts (cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe.
Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Try doubling the marinade and chicken and grill it all up and freeze the extras to use later.
IHOP French Toast and homemade syrup
2 eggs
½ cup milk
1/8 teaspoon salt
1 teaspoon vanilla
3 Tablespoons flour
6 slices of thick sliced French bread
First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Homemade Syrup.
Coconut or vanilla or maple Syrup
7-8 Tablespoons butter
¾ cup buttermilk
1 cup sugar
½ teaspoon baking soda
1 teaspoon coconut/vanilla/maple extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.
½ cup milk
1/8 teaspoon salt
1 teaspoon vanilla
3 Tablespoons flour
6 slices of thick sliced French bread
First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Homemade Syrup.
Coconut or vanilla or maple Syrup
7-8 Tablespoons butter
¾ cup buttermilk
1 cup sugar
½ teaspoon baking soda
1 teaspoon coconut/vanilla/maple extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.
Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1½ cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350ºF for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
2 cans crescent rolls
2 sticks butter
1½ cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350ºF for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Bliss Bars
1 cup light corn syrup
1 cup granulated sugar
2 cups peanut butter
3 cups rice krispies
2½ cups corn flakes
¾ cup unsalted butter
4 cups powdered sugar
2 regular sized vanilla pudding mixes (instant)
milk (as needed)
½ cup butter
2½ cups semi-sweet chocolate chips
Over medium heat, heat the corn syrup and granulated sugar; bring to a soft boil, stirring constantly, for about 2 minutes. Remove from heat and immediately stir in the peanut butter (you can use chunky; I use natural chunky). Stir until it is smooth and creamy.
Have both kinds of cereals mixed together in a large mixing bowl. Pour the warm peanut butter mixture over the cereal and mix it until it's well combined. All of the cereal should be coated. Press it into a cake pan, packing it down with the bottom of a spoon:
In a saucepan, melt 3/4 c. butter. Add to this the powdered sugar and vanilla pudding mixes. Stir well; it will be very thick. Slowly add bits of milk until the mixture is the consistency of frosting, mix well. Spread this over the cereal layer in the pan.
In a microwave-safe bowl, mix together the last portion of butter and chocolate chips. Heat for 1 minute. Stir well. Continue to heat in 15 second increments, stirring in between, until the mixture is smooth. Spread over the vanilla layer.
Cover tightly and refrigerate for about 2 hours, or until chocolate is set. Cut into bars. (These are extremely THICK bars and can be a real pain to cut!)
1 cup granulated sugar
2 cups peanut butter
3 cups rice krispies
2½ cups corn flakes
¾ cup unsalted butter
4 cups powdered sugar
2 regular sized vanilla pudding mixes (instant)
milk (as needed)
½ cup butter
2½ cups semi-sweet chocolate chips
Over medium heat, heat the corn syrup and granulated sugar; bring to a soft boil, stirring constantly, for about 2 minutes. Remove from heat and immediately stir in the peanut butter (you can use chunky; I use natural chunky). Stir until it is smooth and creamy.
Have both kinds of cereals mixed together in a large mixing bowl. Pour the warm peanut butter mixture over the cereal and mix it until it's well combined. All of the cereal should be coated. Press it into a cake pan, packing it down with the bottom of a spoon:
In a saucepan, melt 3/4 c. butter. Add to this the powdered sugar and vanilla pudding mixes. Stir well; it will be very thick. Slowly add bits of milk until the mixture is the consistency of frosting, mix well. Spread this over the cereal layer in the pan.
In a microwave-safe bowl, mix together the last portion of butter and chocolate chips. Heat for 1 minute. Stir well. Continue to heat in 15 second increments, stirring in between, until the mixture is smooth. Spread over the vanilla layer.
Cover tightly and refrigerate for about 2 hours, or until chocolate is set. Cut into bars. (These are extremely THICK bars and can be a real pain to cut!)
Sweet & Sour Meatballs
1 bag frozen meatballs
½ cup brown sugar
2 Tablespoons cornstarch
1 cup water
¼ teaspoon salt
½ cup vinegar
¼ cup ketchup
½ cup each chunked red & green bell pepper
Mix brown sugar & cornstarch. Add water, salt, vinegar, and ketchup and heat to boiling. Reduce heat, cook & stir until thick. Add meatballs & simmer 15 minutes. Add peppers. Remove from heat and let cool. When cooled, place in freezer bag. When ready to eat, thaw, heat in crockpot and serve over rice.
½ cup brown sugar
2 Tablespoons cornstarch
1 cup water
¼ teaspoon salt
½ cup vinegar
¼ cup ketchup
½ cup each chunked red & green bell pepper
Mix brown sugar & cornstarch. Add water, salt, vinegar, and ketchup and heat to boiling. Reduce heat, cook & stir until thick. Add meatballs & simmer 15 minutes. Add peppers. Remove from heat and let cool. When cooled, place in freezer bag. When ready to eat, thaw, heat in crockpot and serve over rice.
Crispy Chocolate Cherry Treats
3 tablespoons butter
1 (10-ounce) bag marshmallows
½ cup white chocolate chips
½ teaspoon salt
¼ teaspoon vanilla extract
5 cups Rice Krispies cereal (or off-brand works fantastic, too)
1 cup dried cherries or cranberries (I used dried cranberries)
½ cup semisweet chocolate chips, melted
Prepare pan by lining a 9x13 with tinfoil, leaving extra to hang over the edges. Grease the foil with nonstick cooking spray.
Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.
Off heat, stir in rice krispies and cherries or cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula (I just used my fingers since the marshmallows weren't overly hot at this point). Let cool completely, about 1 hour.
Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a Ziploc baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.
**If you want an 11x17-inch pan, multiply recipe by 1½. Or only fill the pan 3/4-full.
1 (10-ounce) bag marshmallows
½ cup white chocolate chips
½ teaspoon salt
¼ teaspoon vanilla extract
5 cups Rice Krispies cereal (or off-brand works fantastic, too)
1 cup dried cherries or cranberries (I used dried cranberries)
½ cup semisweet chocolate chips, melted
Prepare pan by lining a 9x13 with tinfoil, leaving extra to hang over the edges. Grease the foil with nonstick cooking spray.
Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.
Off heat, stir in rice krispies and cherries or cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula (I just used my fingers since the marshmallows weren't overly hot at this point). Let cool completely, about 1 hour.
Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a Ziploc baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.
**If you want an 11x17-inch pan, multiply recipe by 1½. Or only fill the pan 3/4-full.
Lemon Poppy Seed Muffins With A Sweet Lemon Drizzle
adapted from Picky Palate
*also delicious (quite possibly even better!) with orange instead of lemon.
3 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 Tablespoon poppy seeds
10 Tablespoons unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1½ cup vanilla yogurt
1 Tablespoon lemon zest
Glaze
2 Tablespoons fresh lemon juice
1 cup confectioner's sugar (powdered sugar)
1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
5. Use a standard 12-muffin muffin pan, or Texas size muffin tin. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long skewer to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6. While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
Makes 12 muffins. Best eaten fresh and warm.
*also delicious (quite possibly even better!) with orange instead of lemon.
3 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 Tablespoon poppy seeds
10 Tablespoons unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1½ cup vanilla yogurt
1 Tablespoon lemon zest
Glaze
2 Tablespoons fresh lemon juice
1 cup confectioner's sugar (powdered sugar)
1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
5. Use a standard 12-muffin muffin pan, or Texas size muffin tin. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long skewer to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6. While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
Makes 12 muffins. Best eaten fresh and warm.
Chicken with Green Curry Sauce
2-3 boneless skinless chicken breast halves, sliced into ½-inch strips
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
2 tablespoons freshly chopped cilantro leaves
Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. (Or cook it in the crockpot until tender.)
In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
2 tablespoons freshly chopped cilantro leaves
Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. (Or cook it in the crockpot until tender.)
In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.
Simple Sprite Cake
1 white cake mix
4 eggs
3/4 cup vegetable oil
1 box instant vanilla pudding (3 oz. size)
8 oz. can of Sprite (the mini one)
Preheat oven to 350ºF.
Grease and flour two 9-inch cake pans.
Mix ingredients on low until combined and then increase speed to medium and mix for about 2 minutes.
Pour batter into pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
4 eggs
3/4 cup vegetable oil
1 box instant vanilla pudding (3 oz. size)
8 oz. can of Sprite (the mini one)
Preheat oven to 350ºF.
Grease and flour two 9-inch cake pans.
Mix ingredients on low until combined and then increase speed to medium and mix for about 2 minutes.
Pour batter into pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
Cami's Rolls
Set aside:
1/3 cup warm/hot water
½ teaspoon sugar
4 teaspoons yeast
Add to Bosch mixer with dough hook:
6 cups flour
2 teaspoons salt
½ cup sugar
2 Tablespoons dough enhancer (if using white flour – for wheat flour add 4 Tbsp)
3 eggs
1/3 cup oil
Add the activated yeast mixture.
Add Milk:
If using powdered milk:
Add 1/3 cup + 2 Tbsp powdered milk to small saucepan and add 2 cups water
Heat to “warm” stage
If using regular milk:
Add 2¼ cups warm milk
Mix together on setting 1 until well mixed. Add ¼ cup flour at a time until sides of bowl are “cleaned”.
Turn on setting 2 for 10 minutes
Turn out onto counter and cover with towel for 10 minutes
Pinch off chunks of dough – bigger than a golfball – shape into balls and place on pam sprayed cookie sheet.
Let rise 1-3 hours depending on the warmth of your home, or until almost doubled.
Bake at 375ºF for 11-12 minutes and brush with melted butter or coconut oil.
1/3 cup warm/hot water
½ teaspoon sugar
4 teaspoons yeast
Add to Bosch mixer with dough hook:
6 cups flour
2 teaspoons salt
½ cup sugar
2 Tablespoons dough enhancer (if using white flour – for wheat flour add 4 Tbsp)
3 eggs
1/3 cup oil
Add the activated yeast mixture.
Add Milk:
If using powdered milk:
Add 1/3 cup + 2 Tbsp powdered milk to small saucepan and add 2 cups water
Heat to “warm” stage
If using regular milk:
Add 2¼ cups warm milk
Mix together on setting 1 until well mixed. Add ¼ cup flour at a time until sides of bowl are “cleaned”.
Turn on setting 2 for 10 minutes
Turn out onto counter and cover with towel for 10 minutes
Pinch off chunks of dough – bigger than a golfball – shape into balls and place on pam sprayed cookie sheet.
Let rise 1-3 hours depending on the warmth of your home, or until almost doubled.
Bake at 375ºF for 11-12 minutes and brush with melted butter or coconut oil.
Overnight Apple French Toast
adapted from Three Sisters' Cafe
1½ cups brown sugar
½ cup butter
2 Tablespoons white corn syrup
3-4 large apples, peeled, seeded, and sliced
6 eggs
1 cup milk
3 teaspoons cinnamon
1 nutmeg
1½ teaspoons vanilla
1 loaf of French bread, sliced thick
more cinnamon and nutmeg for dusting
Melt butter in saucepan and add brown sugar and corn syrup. Heat for 5 minutes, allowing it to boil. Remove from heat and pour into a 9x13 glass pan. Place apples over the caramel in the pan. In a separate bowl mix the eggs, milk, vanilla, cinnamon and nutmeg. Dip the bread into the mixture, coating liberally. Place bread over apples in the pan (you won't need all the bread, just enough to fill the pan). Sprinkle very generously with cinnamon and a bit more nutmeg. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, heat the oven to 350°F and cook for 45 minutes.
1½ cups brown sugar
½ cup butter
2 Tablespoons white corn syrup
3-4 large apples, peeled, seeded, and sliced
6 eggs
1 cup milk
3 teaspoons cinnamon
1 nutmeg
1½ teaspoons vanilla
1 loaf of French bread, sliced thick
more cinnamon and nutmeg for dusting
Melt butter in saucepan and add brown sugar and corn syrup. Heat for 5 minutes, allowing it to boil. Remove from heat and pour into a 9x13 glass pan. Place apples over the caramel in the pan. In a separate bowl mix the eggs, milk, vanilla, cinnamon and nutmeg. Dip the bread into the mixture, coating liberally. Place bread over apples in the pan (you won't need all the bread, just enough to fill the pan). Sprinkle very generously with cinnamon and a bit more nutmeg. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, heat the oven to 350°F and cook for 45 minutes.
Candy Cane Cookies
from Sandra Lee
1 Sugar Cookie Mix (Betty Crocker)
½ Stick butter (melt for 20 sec. in microwave)
1 egg
1/3 cup soft cream cheese
½ cup flour
Red Food Coloring
½ teaspoon peppermint extract
Combine first 5 ingredients in large mixing bowl until well blended. Split dough in half and place in separate bowls. Add almost a whole container of red food coloring to one half of dough and mix very well so the dye is spread throughout. Add the peppermint extract to the other half of the dough and mix well. For each cookie you will need about a 1-inch ball of peppermint dough and a 1-inch ball of red dough rolled into ¼-inch wide ropes about 4 inches long. Twist together and shape into a candy cane. Bake at 325ºF for 12 minutes.
1 Sugar Cookie Mix (Betty Crocker)
½ Stick butter (melt for 20 sec. in microwave)
1 egg
1/3 cup soft cream cheese
½ cup flour
Red Food Coloring
½ teaspoon peppermint extract
Combine first 5 ingredients in large mixing bowl until well blended. Split dough in half and place in separate bowls. Add almost a whole container of red food coloring to one half of dough and mix very well so the dye is spread throughout. Add the peppermint extract to the other half of the dough and mix well. For each cookie you will need about a 1-inch ball of peppermint dough and a 1-inch ball of red dough rolled into ¼-inch wide ropes about 4 inches long. Twist together and shape into a candy cane. Bake at 325ºF for 12 minutes.
Orange Chicken
adapted from Blog Chef
2 pounds chicken breasts, cut into 2" cubes
3/4 cup flour
1 teaspoon garlic powder
2 tablespoons oil or butter
1½ cups water
¼ cup plus 3 Tablespoons fresh orange juice
1/3 cup rice vinegar
2½ Tablespoons soy sauce
2 Tablespoon orange zest
1 cup brown sugar
½ teaspoon finely grated ginger
1 teaspoon minced garlic
2 Tablespoons green onion
3 Tablespoons cornstarch
¼ cup water
Heat oven to 350ºF. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melted butter) in a shallow baking dish large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350ºF.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce and orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger and garlic and let it come to a boil. Combine cornstarch with water, let it dissolve and add it to the sauce, stirring until thickened.
After chicken has baked for30 minutes, turn each piece over and pour half of the sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting frequently.
Serve chicken over rice with extra sauce on the side.
2 pounds chicken breasts, cut into 2" cubes
3/4 cup flour
1 teaspoon garlic powder
2 tablespoons oil or butter
1½ cups water
¼ cup plus 3 Tablespoons fresh orange juice
1/3 cup rice vinegar
2½ Tablespoons soy sauce
2 Tablespoon orange zest
1 cup brown sugar
½ teaspoon finely grated ginger
1 teaspoon minced garlic
2 Tablespoons green onion
3 Tablespoons cornstarch
¼ cup water
Heat oven to 350ºF. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melted butter) in a shallow baking dish large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350ºF.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce and orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger and garlic and let it come to a boil. Combine cornstarch with water, let it dissolve and add it to the sauce, stirring until thickened.
After chicken has baked for30 minutes, turn each piece over and pour half of the sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting frequently.
Serve chicken over rice with extra sauce on the side.
Easiest Brownies in the World
1 12-ounce bag chocolate chips (whatever kind you prefer)
1 cup butter
1½ cups sugar
4 large eggs at room temperature
1½ cups flour
Preheat oven to 350ºF. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add the eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325ºF and bake for 10 more minutes.
1 cup butter
1½ cups sugar
4 large eggs at room temperature
1½ cups flour
Preheat oven to 350ºF. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add the eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325ºF and bake for 10 more minutes.
Bourbon Chicken
adapted from Blog Chef
2 lb boneless skinless chicken breasts
4 Tablespoons oil, for frying
cornstarch, for dusting
Sauce:
1 garlic clove (minced)
¼ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 Tablespoon ketchup
1 Tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok or pan and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.
Serve over rice.
2 lb boneless skinless chicken breasts
4 Tablespoons oil, for frying
cornstarch, for dusting
Sauce:
1 garlic clove (minced)
¼ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 Tablespoon ketchup
1 Tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok or pan and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.
Serve over rice.
The Best Brownies
12 Tablespoons unsalted butter
1 cup cocoa
2 cups sugar
3 eggs
1 Tablespoon vanilla
1 cup flour
½ teaspoon table salt
2 cups bittersweet chocolate chunks
Preheat oven to 350ºF. Spray an 8" square metal or stoneware pan with Pam. Set aside. (Glass pans are not ideal here. Glass will cause the brownies to bake slower and don't conduct heat evenly.)
Melt the butter in a medium microwave-safe mixing bowl for about 1 minute, until completely warm but not boiling). Whisk in the cocoa immediately until the cocoa has completely melted and the mixture is smooth. Melting the cocoa makes sure that the full flavor is brought out.
With a wooden spoon, stir in the sugar until evenly combined, then completely stir in the eggs and vanilla. Set a small sieve over the top of the mixing bowl and add the flour and salt to the sieve and sift in. Completely stir in the flour until there are no white bits left. Stir in chocolate chunks. Use a rubber or silicone spatula and spread the batter evenly (it will be very thick) into the prepared pan.
Bake 32-37 minutes. Brownies are done when they have pulled away from the sides and, more importantly, when they feel slightly firm and crusty when pressed gently in the center. A toothpick in the center will still have crumbs, but a toothpick inserted one inch from the edge should come out clean. And the best sign of all that they're done: you can smell them throughout the house. The smell of baked food is at its peak just as it is finally done, and two minutes before it's overcooked. Remove to a cooling rack to cool, and cool completely before cutting. For the cleanest edges, chill the brownies completely in the refrigerator or for a short while in the freezer before cutting.
*Note: this recipe can easily be doubled and baked in a 9"x13" pan. The baking time will probably increase a bit, so note the instructions on how to tell when they're done. Can also quadruple the recipe, with no chocolate chunks, and bake in a half sheet pan (17.5" x 12.5"). Bake at 325ºF for 55 minutes.
1 cup cocoa
2 cups sugar
3 eggs
1 Tablespoon vanilla
1 cup flour
½ teaspoon table salt
2 cups bittersweet chocolate chunks
Preheat oven to 350ºF. Spray an 8" square metal or stoneware pan with Pam. Set aside. (Glass pans are not ideal here. Glass will cause the brownies to bake slower and don't conduct heat evenly.)
Melt the butter in a medium microwave-safe mixing bowl for about 1 minute, until completely warm but not boiling). Whisk in the cocoa immediately until the cocoa has completely melted and the mixture is smooth. Melting the cocoa makes sure that the full flavor is brought out.
With a wooden spoon, stir in the sugar until evenly combined, then completely stir in the eggs and vanilla. Set a small sieve over the top of the mixing bowl and add the flour and salt to the sieve and sift in. Completely stir in the flour until there are no white bits left. Stir in chocolate chunks. Use a rubber or silicone spatula and spread the batter evenly (it will be very thick) into the prepared pan.
Bake 32-37 minutes. Brownies are done when they have pulled away from the sides and, more importantly, when they feel slightly firm and crusty when pressed gently in the center. A toothpick in the center will still have crumbs, but a toothpick inserted one inch from the edge should come out clean. And the best sign of all that they're done: you can smell them throughout the house. The smell of baked food is at its peak just as it is finally done, and two minutes before it's overcooked. Remove to a cooling rack to cool, and cool completely before cutting. For the cleanest edges, chill the brownies completely in the refrigerator or for a short while in the freezer before cutting.
*Note: this recipe can easily be doubled and baked in a 9"x13" pan. The baking time will probably increase a bit, so note the instructions on how to tell when they're done. Can also quadruple the recipe, with no chocolate chunks, and bake in a half sheet pan (17.5" x 12.5"). Bake at 325ºF for 55 minutes.
Fiesta Chicken Pasta Salad
1 package Hidden Valley Fiesta Ranch dip mix
½ cup oil
½ cup vinegar
2-3 cooked, shredded chicken breast halves
3/4 box garden rotini
1 can black beans, drained & rinsed
2 or 3 tomatoes, chopped
Frozen corn
½ cup salsa
Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing, frozen corn and salsa about 20 minutes before serving. Toss just before serving.
½ cup oil
½ cup vinegar
2-3 cooked, shredded chicken breast halves
3/4 box garden rotini
1 can black beans, drained & rinsed
2 or 3 tomatoes, chopped
Frozen corn
½ cup salsa
Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing, frozen corn and salsa about 20 minutes before serving. Toss just before serving.
Southwestern Chicken
1 small bag frozen corn
1 can black beans, drained and rinsed
2-3 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
1 can black beans, drained and rinsed
2-3 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
Chicken Cream Cheese Soup
1 lb chicken
1-2 Tablespoons butter
2 handfuls baby carrots, sliced
4-5 potatoes, diced small
3-4 cups chicken broth
1 cup milk
¼ cup flour
8 oz cream cheese
1. Cook chicken in crockpot until tender. Shred.
2. Put carrots and potatoes in large pot. Add 3-4 cups of broth or enough to cover vegetables. Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
1-2 Tablespoons butter
2 handfuls baby carrots, sliced
4-5 potatoes, diced small
3-4 cups chicken broth
1 cup milk
¼ cup flour
8 oz cream cheese
1. Cook chicken in crockpot until tender. Shred.
2. Put carrots and potatoes in large pot. Add 3-4 cups of broth or enough to cover vegetables. Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Mike’s Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
¾ teaspoon pepper
12 slices bacon – cooked and crumbled
1¼ cup cheddar cheese – shredded and divided
8 ounces sour cream
Wash, dry and prick potatoes with fork. Bake in 400º oven for 1 hour or until done (or in pressure cooker for half an hour). Let cool. Cut into half lengthwise and scoop out pulp; set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, bacon (reserve a few tablespoons) and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Sprinkle top with remaining green onions, bacon, and cheese.
If you want to make it lighter, cut the butter in half. Salt & pepper to taste.
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
¾ teaspoon pepper
12 slices bacon – cooked and crumbled
1¼ cup cheddar cheese – shredded and divided
8 ounces sour cream
Wash, dry and prick potatoes with fork. Bake in 400º oven for 1 hour or until done (or in pressure cooker for half an hour). Let cool. Cut into half lengthwise and scoop out pulp; set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, bacon (reserve a few tablespoons) and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Sprinkle top with remaining green onions, bacon, and cheese.
If you want to make it lighter, cut the butter in half. Salt & pepper to taste.
Ham & Fettuccine
½ pound mushrooms
¼ cup butter
½ pound cooked ham, julienned
1 pound zucchini, julienne
1 cup heavy cream
½ cup butter, cut into bits
salt and pepper, to taste
1 (12-ounce) box fettuccine
½ cup chopped parsley
3/4 cup freshly-grated Parmesan cheese
Sauté mushrooms in ¼ cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, ½ cup butter, salt, and pepper. Bring mixture to a boil, reduce heat, and simmer 3 minutes. Cook fettuccine until al dente; drain. Add to ham-vegetable mixture, combining well. Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.
SERVES: 6
¼ cup butter
½ pound cooked ham, julienned
1 pound zucchini, julienne
1 cup heavy cream
½ cup butter, cut into bits
salt and pepper, to taste
1 (12-ounce) box fettuccine
½ cup chopped parsley
3/4 cup freshly-grated Parmesan cheese
Sauté mushrooms in ¼ cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, ½ cup butter, salt, and pepper. Bring mixture to a boil, reduce heat, and simmer 3 minutes. Cook fettuccine until al dente; drain. Add to ham-vegetable mixture, combining well. Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.
SERVES: 6
Fluffy Pumpkin Cookies
cookie:
2 cups flour
1 cup sugar
1 cup pumpkin
3/4 cup butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg
frosting:
¼ cup butter
1 box powder sugar
1 package cream cheese
1 tsp vanilla
a little bit of milk
Mix together flour, sugar, baking powder, baking soda, baking soda and cinnamon
add pumpkin, butter and egg. Beat until smooth. Bake at 325ºF for about 10-12 minutes. Do not overbake.
2 cups flour
1 cup sugar
1 cup pumpkin
3/4 cup butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg
frosting:
¼ cup butter
1 box powder sugar
1 package cream cheese
1 tsp vanilla
a little bit of milk
Mix together flour, sugar, baking powder, baking soda, baking soda and cinnamon
add pumpkin, butter and egg. Beat until smooth. Bake at 325ºF for about 10-12 minutes. Do not overbake.
Pioneer Woman's Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
¼ teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour ½ cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus ½ cup powdered sugar
Stir together.
Pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you've just made the Best. Chocolate. Sheet. Cake. Ever.
2 cups flour
2 cups sugar
¼ teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour ½ cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus ½ cup powdered sugar
Stir together.
Pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you've just made the Best. Chocolate. Sheet. Cake. Ever.
Banana Spice Muffins
adapted from Picky Palate
Spice Cake Mix, 18.25 oz size
6 ounces vanilla yogurt
2 eggs
2 medium overly ripe bananas, mashed with fork
¾ Cup water
2 Tablespoons powdered sugar for garnish if desired
1. Preheat oven to 350ºF. In a large bowl, mix cake mix, yogurt, eggs, bananas and water until well combined. Spoon batter into 24 traditional size muffin cups that have been lightly sprayed with non-stick cooking spray. Bake for 20-35 minutes or until a toothpick comes out clean from center of muffin.
2. Remove from oven and let cool completely. Garnish with powdered sugar if desired.
24 muffins
Spice Cake Mix, 18.25 oz size
6 ounces vanilla yogurt
2 eggs
2 medium overly ripe bananas, mashed with fork
¾ Cup water
2 Tablespoons powdered sugar for garnish if desired
1. Preheat oven to 350ºF. In a large bowl, mix cake mix, yogurt, eggs, bananas and water until well combined. Spoon batter into 24 traditional size muffin cups that have been lightly sprayed with non-stick cooking spray. Bake for 20-35 minutes or until a toothpick comes out clean from center of muffin.
2. Remove from oven and let cool completely. Garnish with powdered sugar if desired.
24 muffins
Hash Brown Bake
1 large bag frozen hash browns (approx 2 lbs)
2 cans cream of mushroom soup
2½ cups grated cheddar cheese, divided
1 8-oz carton of sour cream
2 cups diced ham
Mix all ingredients together, reserving 1 cup of cheese to the side. Pour into greased 13x9 inch casserole dish; cover with remaining cheese. Bake at 350ºF for 90 minutes. Serves 12.
You can also divide this into two smaller pans and freeze one after wrapping it tightly. Let thaw overnight in the refrigerator then bake as directed.
2 cans cream of mushroom soup
2½ cups grated cheddar cheese, divided
1 8-oz carton of sour cream
2 cups diced ham
Mix all ingredients together, reserving 1 cup of cheese to the side. Pour into greased 13x9 inch casserole dish; cover with remaining cheese. Bake at 350ºF for 90 minutes. Serves 12.
You can also divide this into two smaller pans and freeze one after wrapping it tightly. Let thaw overnight in the refrigerator then bake as directed.
Ranchero Mexi-Chicken Crostada
adapted from Picky Palate
1 roll Pillsbury Pie crust, thawed
1 ½ Cups cooked shredded chicken
1 can diced tomatoes, drained
1 small can dice green chilies
1 can black beans, drained and rinsed
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley
1. Preheat oven to 375ºF. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, chilies, black beans, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
4 Servings
1 roll Pillsbury Pie crust, thawed
1 ½ Cups cooked shredded chicken
1 can diced tomatoes, drained
1 small can dice green chilies
1 can black beans, drained and rinsed
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley
1. Preheat oven to 375ºF. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, chilies, black beans, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
4 Servings
Jell-o And Mandarin Orange Fluff
1 can Mandarin oranges
1 Small Carton cottage cheese
1 Small Carton Cool Whip
1 package orange Jell-O
Drain oranges; mix Cool Whip and cottage cheese. Sprinkle orange Jell-O over top. Mix well. Fold in oranges. Chill.
1 Small Carton cottage cheese
1 Small Carton Cool Whip
1 package orange Jell-O
Drain oranges; mix Cool Whip and cottage cheese. Sprinkle orange Jell-O over top. Mix well. Fold in oranges. Chill.
Flaky Garlic Toasted Spaghetti Cups
adapted from Picky Palate
3 Pillsbury refrigerated pie dough, thawed
¼ cup olive oil, for brushing
½ teaspoon garlic salt, Lawry’s
2 Tablespoons extra virgin olive oil
½ cup diced white onion
½ cup diced red bell pepper
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic salt
26 oz favorite pasta sauce, homemade or store bought
1 lb spaghetti noodles
½ Cup Parmesan cheese
fresh basil leaves
1. Preheat oven to 350ºF. Roll out pie dough rounds to an even thinness. Using a 3 inch wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles. Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt. Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray. Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.
2. Place oil into a large skillet over medium heat. When hot, sauté onion and bell pepper until slightly softened, about 3-5 minutes. Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled. Stir in pasta sauce and reduce heat to low to simmer.
3. Cook pasta according to package directions. Drain and set aside.
4. To assemble, using tongs, place a small amount of noodles into the bottom of the crusts. Top with a heaping spoonful of pasta sauce. Top with Parmesan cheese and basil leaves if desired.
Makes 12 spaghetti cups, you’ll have more spaghetti left over
3 Pillsbury refrigerated pie dough, thawed
¼ cup olive oil, for brushing
½ teaspoon garlic salt, Lawry’s
2 Tablespoons extra virgin olive oil
½ cup diced white onion
½ cup diced red bell pepper
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic salt
26 oz favorite pasta sauce, homemade or store bought
1 lb spaghetti noodles
½ Cup Parmesan cheese
fresh basil leaves
1. Preheat oven to 350ºF. Roll out pie dough rounds to an even thinness. Using a 3 inch wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles. Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt. Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray. Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.
2. Place oil into a large skillet over medium heat. When hot, sauté onion and bell pepper until slightly softened, about 3-5 minutes. Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled. Stir in pasta sauce and reduce heat to low to simmer.
3. Cook pasta according to package directions. Drain and set aside.
4. To assemble, using tongs, place a small amount of noodles into the bottom of the crusts. Top with a heaping spoonful of pasta sauce. Top with Parmesan cheese and basil leaves if desired.
Makes 12 spaghetti cups, you’ll have more spaghetti left over
Creamy Chicken and Cranberry-Pecan Wild Rice
½ teaspoon each dried thyme leaves and black pepper
6 small chicken breast halves
2 Tbsp. oil
½ cup dried cranberries
1 package (6 oz.) long grain & wild rice side dish, prepared as directed on package
1 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) cream cheese, cubed
Directions:
MIX thyme and pepper; sprinkle over chicken. Place chicken in crockpot and cook until it falls apart easily (4-5 hours on High or 8-10 hours on Low).
STIR cranberries into cooked rice; spoon onto serving platter. Remove chicken from crockpot, reserving drippings. Place chicken over rice mixture; cover to keep warm.
POUR broth into large skillet; add some drippings from crockpot if desired. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of sauce over chicken; serve remaining sauce on the side.
6 small chicken breast halves
2 Tbsp. oil
½ cup dried cranberries
1 package (6 oz.) long grain & wild rice side dish, prepared as directed on package
1 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) cream cheese, cubed
Directions:
MIX thyme and pepper; sprinkle over chicken. Place chicken in crockpot and cook until it falls apart easily (4-5 hours on High or 8-10 hours on Low).
STIR cranberries into cooked rice; spoon onto serving platter. Remove chicken from crockpot, reserving drippings. Place chicken over rice mixture; cover to keep warm.
POUR broth into large skillet; add some drippings from crockpot if desired. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of sauce over chicken; serve remaining sauce on the side.
Puffy Banana Peanut Butter Cup Sweet Grilled Sandwich
adapted from Picky Palate
2 slices bread
¼ Cup creamy peanut butter
½ banana, cut into thin slices
10-12 mini marshmallows
1 Reeses Peanut Butter Cup, normal size
2 Tablespoons soft butter
Powdered sugar to sprinkle on top
1. Spread peanut butter onto both sides of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto both sides of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted.
2. Let cool for 5-7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.
2 slices bread
¼ Cup creamy peanut butter
½ banana, cut into thin slices
10-12 mini marshmallows
1 Reeses Peanut Butter Cup, normal size
2 Tablespoons soft butter
Powdered sugar to sprinkle on top
1. Spread peanut butter onto both sides of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto both sides of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted.
2. Let cool for 5-7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.
Garlic Toasted Open Faced Lasagna Ciabattas
adapted from Picky Palate
2 Tablespoons extra virgin olive oil
1 lb ground beef
1 26 oz jar of your favorite pasta sauce (I used Classico)
8 leaves fresh basil, chopped
15 oz container ricotta cheese
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 ciabatta rolls
fresh mozzarella cheese
Parmesan cheese
1. Preheat oven to 375ºF. Place oil into a medium dutch oven or pot over medium heat. Cook beef until browned, about 5-7 minutes; reserve ¼ Cup for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup beef, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
2 Tablespoons extra virgin olive oil
1 lb ground beef
1 26 oz jar of your favorite pasta sauce (I used Classico)
8 leaves fresh basil, chopped
15 oz container ricotta cheese
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 ciabatta rolls
fresh mozzarella cheese
Parmesan cheese
1. Preheat oven to 375ºF. Place oil into a medium dutch oven or pot over medium heat. Cook beef until browned, about 5-7 minutes; reserve ¼ Cup for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup beef, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
Brown & Wild Rice Italian Chicken Salad
adapted from Picky Palate
2 cups uncooked brown rice
8 ounces cooked wild rice (buy pre-cooked at Trader Joe’s)
1½ cups cooked shredded chicken breasts
3½ ounces feta cheese
10 ounces grape tomatoes, quartered
10 fresh basil leaves, thinly sliced
½ cup Italian dressing
Pinch of salt
Pinch of pepper
Fresh baby spinach leaves
Cook brown rice according to package directions (use rice cooker, if available – much quicker). Let cool or refrigerate. Once cool, place all ingredients except spinach into a large bowl. Lightly toss to coat. Season with salt/pepper to taste. Serve over a bed of fresh baby spinach leaves. Drizzle with additional dressing if desired.
2 cups uncooked brown rice
8 ounces cooked wild rice (buy pre-cooked at Trader Joe’s)
1½ cups cooked shredded chicken breasts
3½ ounces feta cheese
10 ounces grape tomatoes, quartered
10 fresh basil leaves, thinly sliced
½ cup Italian dressing
Pinch of salt
Pinch of pepper
Fresh baby spinach leaves
Cook brown rice according to package directions (use rice cooker, if available – much quicker). Let cool or refrigerate. Once cool, place all ingredients except spinach into a large bowl. Lightly toss to coat. Season with salt/pepper to taste. Serve over a bed of fresh baby spinach leaves. Drizzle with additional dressing if desired.
Sweet Pork Salad with Cilantro Dressing
2-4 lb pork roast
1½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt
Sauce:
1 cup Coca Cola
1 cup ketchup
Dressing:
1 jar Herdez Salsa Verde (mild tomatillo salsa)
Equal amount of prepared ranch dressing
1 bunch Cilantro (optional)
10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)
1. Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2. Place cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3. For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
4. To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole, etc.
1½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt
Sauce:
1 cup Coca Cola
1 cup ketchup
Dressing:
1 jar Herdez Salsa Verde (mild tomatillo salsa)
Equal amount of prepared ranch dressing
1 bunch Cilantro (optional)
10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)
1. Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2. Place cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3. For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
4. To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole, etc.
Two Balsamic Chicken Recipes
both from Picky Palate
Garlic Toasted Balsamic Chicken Bruschetta Sandwich
4 boneless skinless chicken breasts from above recipe
Pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.
Balsamic Grilled Bruschetta Chicken
4 boneless skinless chicken breasts, thawed
Pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
*Ith is helpful to pound the chicken to an even thickness before grilling it. The chicken will cook evenly and faster.
Garlic Toasted Balsamic Chicken Bruschetta Sandwich
4 boneless skinless chicken breasts from above recipe
Pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.
Balsamic Grilled Bruschetta Chicken
4 boneless skinless chicken breasts, thawed
Pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
*Ith is helpful to pound the chicken to an even thickness before grilling it. The chicken will cook evenly and faster.
Oreo-Chunk Brownies
adapted from Recipe Girl
4 sticks unsalted butter
1 lb semi-sweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons cocoa
7 large eggs
2 Tablespoons pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tablespoons baking powder
1 teaspoon salt
4 cups broken Oreos (about 40 cookies)
1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan (Texas sheet cake size). Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, cocoa, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.
4 sticks unsalted butter
1 lb semi-sweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons cocoa
7 large eggs
2 Tablespoons pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tablespoons baking powder
1 teaspoon salt
4 cups broken Oreos (about 40 cookies)
1. Preheat oven to 350°F. Butter and flour 12x18x1-inch pan (Texas sheet cake size). Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, cocoa, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.
Chicken Pot Pie Bowls with Puffy Croutons
from Picky Palate
3 Tablespoons extra virgin olive oil
2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and shredded
1 stick butter (I know, I hear the groans)
½ cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth
1 cup half and half (there go the groans again)
½ cup low fat sour cream (better?)
1 cup petite peas, frozen is fine
Salt and pepper to taste
Pinch of garlic salt, Lawry’s
1 sheet thawed puff pastry
1 egg mixed with 1 Tbsp water
¼ teaspoon Cajun seasoning
1. Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.
2. In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.
3. Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.
4. Serve pot pie base in bowls and top with puffy croutons, Enjoy!
3 Tablespoons extra virgin olive oil
2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and shredded
1 stick butter (I know, I hear the groans)
½ cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth
1 cup half and half (there go the groans again)
½ cup low fat sour cream (better?)
1 cup petite peas, frozen is fine
Salt and pepper to taste
Pinch of garlic salt, Lawry’s
1 sheet thawed puff pastry
1 egg mixed with 1 Tbsp water
¼ teaspoon Cajun seasoning
1. Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.
2. In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.
3. Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.
4. Serve pot pie base in bowls and top with puffy croutons, Enjoy!
Oreo-Crusted White Chocolate Mousse Torte
adapted from Lora Brody's "Chocolate American Style"
Makes one 9-inch cake; 12 servings
For the crust and garnish:
Butter for preparing the pan
24 Oreo cookies, roughly broken in thirds
6 ounces semisweet chocolate, finely chopped
½ cup (4 ounces) heavy cream
For the filling:
10 ounces white chocolate, coarsely chopped
2 cups (16 ounces) heavy cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn't stick).
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won't be uniform but don't process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.
This torte can be refrigerated, covered, for up to 4 days.
Makes one 9-inch cake; 12 servings
For the crust and garnish:
Butter for preparing the pan
24 Oreo cookies, roughly broken in thirds
6 ounces semisweet chocolate, finely chopped
½ cup (4 ounces) heavy cream
For the filling:
10 ounces white chocolate, coarsely chopped
2 cups (16 ounces) heavy cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin
Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn't stick).
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won't be uniform but don't process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.
This torte can be refrigerated, covered, for up to 4 days.
Roasted Chicken Salad with Mango and Cashews
4 bone-in chicken breast halves
Extra virgin olive oil
Salt
Freshly ground black pepper
½ cup reduced-fat mayonnaise
½ cup reduced-fat sour cream
2 Tablespoons lemon juice
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
1 teaspoon grated lemon peel
2 ribs celery, diced
½ red or orange bell pepper, seeded and diced
1 mango, peeled and cut into cubes (or apple, peach, grapes, pears...)
½ cup cashews, coarsely chopped
¼ cup fresh parsley, chopped
Preheat oven to 400ºF. Line a baking dish with foil or cookie sheet with parchment.
Place the chicken in the baking dish. Coat lightly with olive oil and season with salt and pepper. Rost for about 30-35 minutes or until cooked through. Set aside and cool.
In a large bowl, combine the mayo, sour cream, lemon juice, tarragon, mustard and lemon peel.
Remove the skin and bones from chicken and shred by hand into bite-sized pieces. Fold into dressing, along with the celery, bell pepper, mango, cashews, and parsley. Season with salt and pepper. Refrigerate until ready to serve.
Serve on bed of greens, or on a roll, pita or wrap. Enjoy!!
Extra virgin olive oil
Salt
Freshly ground black pepper
½ cup reduced-fat mayonnaise
½ cup reduced-fat sour cream
2 Tablespoons lemon juice
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
1 teaspoon grated lemon peel
2 ribs celery, diced
½ red or orange bell pepper, seeded and diced
1 mango, peeled and cut into cubes (or apple, peach, grapes, pears...)
½ cup cashews, coarsely chopped
¼ cup fresh parsley, chopped
Preheat oven to 400ºF. Line a baking dish with foil or cookie sheet with parchment.
Place the chicken in the baking dish. Coat lightly with olive oil and season with salt and pepper. Rost for about 30-35 minutes or until cooked through. Set aside and cool.
In a large bowl, combine the mayo, sour cream, lemon juice, tarragon, mustard and lemon peel.
Remove the skin and bones from chicken and shred by hand into bite-sized pieces. Fold into dressing, along with the celery, bell pepper, mango, cashews, and parsley. Season with salt and pepper. Refrigerate until ready to serve.
Serve on bed of greens, or on a roll, pita or wrap. Enjoy!!
Baked Spaghetti
Mix these ingredients together and place in a 9x13 baking dish:
12 oz angel hair pasta, cooked
1 egg
1 cup parmesan cheese
2 Tablespoon chopped basil
Mix these together and place on top of the pasta.
1 lb hamburger, cooked
1 (13 oz) container ricotta cheese
2 cups grated mozzarella cheese, save ½ C for the top
1 jar pasta sauce, mixed with pinches of garlic, brown sugar and Italian seasoning
Sprinkle remaining mozzarella cheese on sauce. Bake at 350 for about 35 min or until the cheese starts to bubble.
12 oz angel hair pasta, cooked
1 egg
1 cup parmesan cheese
2 Tablespoon chopped basil
Mix these together and place on top of the pasta.
1 lb hamburger, cooked
1 (13 oz) container ricotta cheese
2 cups grated mozzarella cheese, save ½ C for the top
1 jar pasta sauce, mixed with pinches of garlic, brown sugar and Italian seasoning
Sprinkle remaining mozzarella cheese on sauce. Bake at 350 for about 35 min or until the cheese starts to bubble.
Refried Beans
3 cups of dry pinto beans (rinsed)
1 onion, peeled & halved
9 cups of water
5 teaspoons salt
1 3/4 teaspoons pepper
2 Tablespoons minced garlic
1/8 teaspoons ground cumin
Put all the ingredients in a crockpot and cook on high for about 8 hours. After they are done, drain all of the liquid out and SAVE THE LIQUID!! Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time.
1 onion, peeled & halved
9 cups of water
5 teaspoons salt
1 3/4 teaspoons pepper
2 Tablespoons minced garlic
1/8 teaspoons ground cumin
Put all the ingredients in a crockpot and cook on high for about 8 hours. After they are done, drain all of the liquid out and SAVE THE LIQUID!! Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time.
Honey Lime Enchiladas
adapted from The Sisters' Café
6 Tablespoons honey
5 Tablespoons lime juice (1 large lime)
1 Tablespoon chili powder
½ teaspoon garlic powder
1½ pounds chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or half-and-half
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least ½ hour, or as long as all day. Pour about ½ cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350ºF for 30 minutes until baked through, then broil for a few minutes until a little crispy on top.
6 Tablespoons honey
5 Tablespoons lime juice (1 large lime)
1 Tablespoon chili powder
½ teaspoon garlic powder
1½ pounds chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or half-and-half
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least ½ hour, or as long as all day. Pour about ½ cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350ºF for 30 minutes until baked through, then broil for a few minutes until a little crispy on top.
Asian Chicken Salad
1-2 packages (3 ounces each) oriental-flavor ramen noodle soup mix
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
½ package (16 ounces) coleslaw or broccoli slaw mix
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
Preheat the oven to 350ºF. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Serves 4 to 6 as a main course
Homemade Red Wine Vinaigrette
Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
½ package (16 ounces) coleslaw or broccoli slaw mix
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
Preheat the oven to 350ºF. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Serves 4 to 6 as a main course
Homemade Red Wine Vinaigrette
Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet
French Dip Sandwiches
1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns
In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns
In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
The Ultimate Beef Stroganoff
Put in crock pot:
2-3 pounds stew meat
1 teaspoon salt
dash of pepper
1 onion, sliced
Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup
Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.
Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta.
2-3 pounds stew meat
1 teaspoon salt
dash of pepper
1 onion, sliced
Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup
Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.
Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta.
Sweet and Sour Chicken
serves 4
4 boneless, skinless chicken breasts, cut into cubes
6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
¼ cup olive oil
1/8 cup cornstarch
1 teaspoon salt
¼ teaspoon pepper
¼ cup brown sugar
¼ cup vinegar
1 20 oz. can pineapple tidbits (reserve juice)
¼ pineapple juice (use reserved juice)
¼ cup chicken broth
1 Tablespoon soy sauce
1 red bell pepper, sliced
¼ cup onion, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!
4 boneless, skinless chicken breasts, cut into cubes
6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
¼ cup olive oil
1/8 cup cornstarch
1 teaspoon salt
¼ teaspoon pepper
¼ cup brown sugar
¼ cup vinegar
1 20 oz. can pineapple tidbits (reserve juice)
¼ pineapple juice (use reserved juice)
¼ cup chicken broth
1 Tablespoon soy sauce
1 red bell pepper, sliced
¼ cup onion, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!
Lemon Bars
CRUST:
2 sticks unsalted butter, at room temperature
2/3 cup powdered sugar
2 cups flour
FILLING:
2 cups granulated sugar
4 large eggs
½ cup fresh lemon juice with the pulp
¼ cup finely grated lemon peel (you'll need about 6 large lemons)
1 tsp baking powder
¼ cup flour
additional powdered sugar for dusting
1. Preheat oven to 350ºF.
2. In a large bowl, beat butter with an electric mixer until fluffy. Beat in 2/3 cup powdered sugar. Add 2 cups of flour a little at a time, beating until lumps form.
3. Press dough over the bottom of a nonstick 13x9" metal baking pan (use a fork to press). Bake until crust is light golden, about 20 minutes.
4. While crust is baking, beat sugar and eggs in a medium bowl until blended. Beat in lemon juice and peel, baking powder, and then flour.
5. Pour lemon filling over hot crust. Bake until filling is set in the center and browns on top (about 20 minutes). Transfer to rack to cool.
6. When completely cooled, cut into bars. Dust with powdered sugar.
24 bars
2 sticks unsalted butter, at room temperature
2/3 cup powdered sugar
2 cups flour
FILLING:
2 cups granulated sugar
4 large eggs
½ cup fresh lemon juice with the pulp
¼ cup finely grated lemon peel (you'll need about 6 large lemons)
1 tsp baking powder
¼ cup flour
additional powdered sugar for dusting
1. Preheat oven to 350ºF.
2. In a large bowl, beat butter with an electric mixer until fluffy. Beat in 2/3 cup powdered sugar. Add 2 cups of flour a little at a time, beating until lumps form.
3. Press dough over the bottom of a nonstick 13x9" metal baking pan (use a fork to press). Bake until crust is light golden, about 20 minutes.
4. While crust is baking, beat sugar and eggs in a medium bowl until blended. Beat in lemon juice and peel, baking powder, and then flour.
5. Pour lemon filling over hot crust. Bake until filling is set in the center and browns on top (about 20 minutes). Transfer to rack to cool.
6. When completely cooled, cut into bars. Dust with powdered sugar.
24 bars
Two-Berry Banana Muffins
3 cups all-purpose flour
1 Tbs baking powder
½ tsp baking soda
½ tsp kosher salt
1½ Tbs ground cinnamon
1¼ cups milk
2 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted
1 cup fresh blueberries
1 cup diced fresh strawberries
2 large ripe bananas, mashed
1½ cups granulated sugar
1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.
3. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
4. Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Makes 16 to 18 muffins
1 Tbs baking powder
½ tsp baking soda
½ tsp kosher salt
1½ Tbs ground cinnamon
1¼ cups milk
2 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted
1 cup fresh blueberries
1 cup diced fresh strawberries
2 large ripe bananas, mashed
1½ cups granulated sugar
1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.
3. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
4. Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Makes 16 to 18 muffins
Dark Chocolate Orange Crackles
2½ cups unbleached all-purpose flour
1 tsp baking soda
¼ tsp salt
8 ounces unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2/3 cup unsweetened cocoa, sifted if lumpy
2 tsp finely grated orange zest
1 tsp pure vanilla extract
3 large eggs
8 ounces bittersweet chocolate, melted and cooled until barely warm
¾ cup (4 oz.) chopped chocolate (your choice)
1/3 cup granulated sugar; more as needed
1. Position a rack in the center of the oven and heat the oven to 350°F. Line three large cookie sheets with parchment or nonstick baking liners.
2. In a medium mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
3. Shape the dough into 1¼-inch balls with a small ice-cream scoop or two tablespoons. (The balls of dough may be frozen for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.)
4. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1½ inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
Yield: About 5 dozen cookies
1 tsp baking soda
¼ tsp salt
8 ounces unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2/3 cup unsweetened cocoa, sifted if lumpy
2 tsp finely grated orange zest
1 tsp pure vanilla extract
3 large eggs
8 ounces bittersweet chocolate, melted and cooled until barely warm
¾ cup (4 oz.) chopped chocolate (your choice)
1/3 cup granulated sugar; more as needed
1. Position a rack in the center of the oven and heat the oven to 350°F. Line three large cookie sheets with parchment or nonstick baking liners.
2. In a medium mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
3. Shape the dough into 1¼-inch balls with a small ice-cream scoop or two tablespoons. (The balls of dough may be frozen for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.)
4. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1½ inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
Yield: About 5 dozen cookies
Shredded Beef Taco Cups with Fresh Corn Salsa
3 lbs chuck roast
1 thinly sliced white onion
1 teaspoon kosher salt (coarse)
½ teaspoon ground pepper
¼ teaspoon Lawry’s garlic salt
½ cup water
2 10 oz cans mild Rotel diced tomatoes with chilies
1 bunch cilantro leaves chopped
½-3/4 cup reserved beef broth
Salt and pepper to taste
6 ears fresh sweet corn, kernels cut off
½ cup fresh cilantro leaves, finely chopped
1 medium size red bell pepper, finely diced
1-2 Tablespoons fresh lime juice
Salt and pepper to taste
Whole wheat burrito size tortillas for shell
6 cups Finely chopped romaine lettuce
1. Place roast in crockpot on low setting. Top with thinly sliced onions, salt, pepper and garlic salt. Pour water in bottom of crockpot (not over roast), cover with lid and cook overnight.
2. Remove roast from crockpot, cut strings off if present. Transfer beef broth to a large bowl, reserve. Shred roast into small pieces and replace back into crockpot on low setting. Stir in both cans of Rotel diced tomatoes, cilantro leaves, about ½ Cup reserved beef broth (add more if desired) and salt and pepper to taste. Let simmer on low until ready to serve.
3. Place corn, cilantro leaves, red bell pepper and lime juice into a large bowl. Gently toss to combine and lightly season with salt and pepper to taste.
4. Preheat oven to 350 degrees F. Place tortillas into Texas size muffin tin by creasing or folding a small edge of the tortilla to fit in the tin. Press gently to form, it should take shape easily. Bake for 15-20 minutes or until firm, crisp and slightly golden brown. Let cool for 5 minutes before serving.
5. Place spoonfuls of shredded beef into each taco cup and top with lettuce and fresh corn salsa.
1 thinly sliced white onion
1 teaspoon kosher salt (coarse)
½ teaspoon ground pepper
¼ teaspoon Lawry’s garlic salt
½ cup water
2 10 oz cans mild Rotel diced tomatoes with chilies
1 bunch cilantro leaves chopped
½-3/4 cup reserved beef broth
Salt and pepper to taste
6 ears fresh sweet corn, kernels cut off
½ cup fresh cilantro leaves, finely chopped
1 medium size red bell pepper, finely diced
1-2 Tablespoons fresh lime juice
Salt and pepper to taste
Whole wheat burrito size tortillas for shell
6 cups Finely chopped romaine lettuce
1. Place roast in crockpot on low setting. Top with thinly sliced onions, salt, pepper and garlic salt. Pour water in bottom of crockpot (not over roast), cover with lid and cook overnight.
2. Remove roast from crockpot, cut strings off if present. Transfer beef broth to a large bowl, reserve. Shred roast into small pieces and replace back into crockpot on low setting. Stir in both cans of Rotel diced tomatoes, cilantro leaves, about ½ Cup reserved beef broth (add more if desired) and salt and pepper to taste. Let simmer on low until ready to serve.
3. Place corn, cilantro leaves, red bell pepper and lime juice into a large bowl. Gently toss to combine and lightly season with salt and pepper to taste.
4. Preheat oven to 350 degrees F. Place tortillas into Texas size muffin tin by creasing or folding a small edge of the tortilla to fit in the tin. Press gently to form, it should take shape easily. Bake for 15-20 minutes or until firm, crisp and slightly golden brown. Let cool for 5 minutes before serving.
5. Place spoonfuls of shredded beef into each taco cup and top with lettuce and fresh corn salsa.
Blue and White Oatmeal Chippers
adapted from Picky Palate
1 cup softened unsalted butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1¼ cup quick oats
1½ cups fresh or frozen blueberries (frozen are best)
1 bag white chocolate chips (12oz)
1. In a stand mixer, cream the butter, brown sugar and sugar until well combined. Beat in eggs and vanilla. Slowly add flour, baking soda, salt, quick oats, blueberries and chocolate chips until just combined.
2. Chill dough for a few hours until firm.
3. Preheat oven to 375ºF. Drop or scoop dough by the Tablespoonfuls onto a baking sheet and Bake for 9-11 minutes or until edges start to crisp. Cool for 5 minutes before transferring to cooling rack.
1 cup softened unsalted butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1¼ cup quick oats
1½ cups fresh or frozen blueberries (frozen are best)
1 bag white chocolate chips (12oz)
1. In a stand mixer, cream the butter, brown sugar and sugar until well combined. Beat in eggs and vanilla. Slowly add flour, baking soda, salt, quick oats, blueberries and chocolate chips until just combined.
2. Chill dough for a few hours until firm.
3. Preheat oven to 375ºF. Drop or scoop dough by the Tablespoonfuls onto a baking sheet and Bake for 9-11 minutes or until edges start to crisp. Cool for 5 minutes before transferring to cooling rack.
Dark Chocolate Mascarpone Brownies With Blueberry Ganache
1 cup unsalted butter
¾ Cup best-quality semisweet chocolate chips (Ghiradelli's is great)
1 cup sugar
½ cup Hershey’s Dark cocoa powder
8oz mascarpone cheese, softened
6 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon fine salt
Ganache, recipe follows
Preheat the oven to 325ºF. Butter an 9 x 13-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Blueberry Ganache:
1 12 oz bag best-quality semisweet chocolate chips
2 cups frozen blueberries
½ cup sugar
½ cup heavy cream
4 tablespoons unsalted butter
Place the chocolate chips in a large mixing bowl and set aside. Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until mixture becomes sauce like and bubbly. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries. Pour blueberry liquid over chocolate chips. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.
¾ Cup best-quality semisweet chocolate chips (Ghiradelli's is great)
1 cup sugar
½ cup Hershey’s Dark cocoa powder
8oz mascarpone cheese, softened
6 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon fine salt
Ganache, recipe follows
Preheat the oven to 325ºF. Butter an 9 x 13-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Blueberry Ganache:
1 12 oz bag best-quality semisweet chocolate chips
2 cups frozen blueberries
½ cup sugar
½ cup heavy cream
4 tablespoons unsalted butter
Place the chocolate chips in a large mixing bowl and set aside. Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until mixture becomes sauce like and bubbly. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries. Pour blueberry liquid over chocolate chips. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.
Chicken Corn Chowder Topped with Avocado and Tomato
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off
2 large boneless skinless chicken breasts, cooked and shredded
½ Cup heavy cream
8 oz sour cream
Salt and pepper to taste
1 avocado, diced
1 tomato, seeded and diced
Fresh ground black pepper
1. Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for for 1 minute then add chicken broth, corn and chicken. Cook for 5 minutes, until heated through. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.
2. Top with avocado and tomato. Add fresh ground black pepper if desired.
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off
2 large boneless skinless chicken breasts, cooked and shredded
½ Cup heavy cream
8 oz sour cream
Salt and pepper to taste
1 avocado, diced
1 tomato, seeded and diced
Fresh ground black pepper
1. Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for for 1 minute then add chicken broth, corn and chicken. Cook for 5 minutes, until heated through. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.
2. Top with avocado and tomato. Add fresh ground black pepper if desired.
Girl Scout Thin Mint Cookie Cheesecake Cups
13 Thin Mint Cookies, ground in food processor or blender (you can also use the mint Oreos)
2 Tablespoons melted butter
8 oz softened cream cheese
½ cup sugar
1 egg
2½ Tablespoons buttermilk
5 Thin mint cookies coarsely crumbled
¼ cup chocolate chips
2-3 Tablespoons heavy cream
3-5 Thin mint cookies, crumbled (for top of cups)
1. Preheat oven to 300ºF. Combine ground cookies and butter in a medium bowl. Drop about 1 Tablespoon of cookie mixture into 24 mini cupcake tins that has been sprayed with cooking spray. (If you have mini cupcake paper wrappers I'd use them, it was difficult to remove my cheesecake cups from the tin itself). Press crust into cups with back of a spoon.
2. In an electric or stand mixer cream the cream cheese and sugar until well combined. Add egg and buttermilk until well combined as well. Stir in crumbled cookies. Pour cheesecake mixture into cupcake tins filled almost to the very top. Bake for 25-28 minutes or until cooked through. Remove and cool for 15 minutes. Melt chocolate chips in microwave until melted and smooth. Stir in heavy cream until smooth and shiny. Spoon about 1 Tablespoon over each cheesecake cup and sprinkle with additional crumbled cookies.
24 mini cheesecake cups
2 Tablespoons melted butter
8 oz softened cream cheese
½ cup sugar
1 egg
2½ Tablespoons buttermilk
5 Thin mint cookies coarsely crumbled
¼ cup chocolate chips
2-3 Tablespoons heavy cream
3-5 Thin mint cookies, crumbled (for top of cups)
1. Preheat oven to 300ºF. Combine ground cookies and butter in a medium bowl. Drop about 1 Tablespoon of cookie mixture into 24 mini cupcake tins that has been sprayed with cooking spray. (If you have mini cupcake paper wrappers I'd use them, it was difficult to remove my cheesecake cups from the tin itself). Press crust into cups with back of a spoon.
2. In an electric or stand mixer cream the cream cheese and sugar until well combined. Add egg and buttermilk until well combined as well. Stir in crumbled cookies. Pour cheesecake mixture into cupcake tins filled almost to the very top. Bake for 25-28 minutes or until cooked through. Remove and cool for 15 minutes. Melt chocolate chips in microwave until melted and smooth. Stir in heavy cream until smooth and shiny. Spoon about 1 Tablespoon over each cheesecake cup and sprinkle with additional crumbled cookies.
24 mini cheesecake cups
Puffy Peanut Butter Cup and Cheesecake Swirled Brownies
1 brownie mix of choice (9x13 size), along with ingredients as directed on back of package
8 oz softened cream cheese
½ cup creamy peanut butter
¼ cup sugar
1 egg
1 teaspoon vanilla
2 cups mini marshmallows
12 regular size Reeses Peanut Butter cups, cut into cubes
1 cup chocolate chips
¼ cup creamy peanut butter, melted in microwave to drizzle
1. Preheat oven to 350ºF. Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9x13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by the Tablespoonfuls evenly over the brownie batter. Take a knife or toothpick and swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.
2. Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies. Cook for 2-3 minutes or until marshmallows are puffed slightly. Remove and cool completely before cutting. While brownies are cooling, drizzle melted peanut butter over bars. Let cool.
3. Once cool, use a plastic knife to cut into squares for an easy non stick cut. Enjoy!
8 oz softened cream cheese
½ cup creamy peanut butter
¼ cup sugar
1 egg
1 teaspoon vanilla
2 cups mini marshmallows
12 regular size Reeses Peanut Butter cups, cut into cubes
1 cup chocolate chips
¼ cup creamy peanut butter, melted in microwave to drizzle
1. Preheat oven to 350ºF. Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9x13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by the Tablespoonfuls evenly over the brownie batter. Take a knife or toothpick and swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.
2. Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies. Cook for 2-3 minutes or until marshmallows are puffed slightly. Remove and cool completely before cutting. While brownies are cooling, drizzle melted peanut butter over bars. Let cool.
3. Once cool, use a plastic knife to cut into squares for an easy non stick cut. Enjoy!
Starbuck's Coffee Cake
2 Boxes Yellow Cake Mix (plus ingredients on back of box)
4 Sticks cold salted butter
4½ Cups flour
3 Tablespoons cinnamon
3½ Cups sugar
3 Tablespoons vanilla
Powdered sugar (for dusting)
PREHEAT oven to 350.
PREPARE cake mixes in large bowl according to directions on box. Spray 9X13 pan and 8-inch square pan with non-stick spray. Divide batter between pans. Bake at 350 for 15-20 minutes or until center is just barely set.
WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
IMMEDIATELY after cakes are removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.
CUT into squares and serve.
4 Sticks cold salted butter
4½ Cups flour
3 Tablespoons cinnamon
3½ Cups sugar
3 Tablespoons vanilla
Powdered sugar (for dusting)
PREHEAT oven to 350.
PREPARE cake mixes in large bowl according to directions on box. Spray 9X13 pan and 8-inch square pan with non-stick spray. Divide batter between pans. Bake at 350 for 15-20 minutes or until center is just barely set.
WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
IMMEDIATELY after cakes are removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.
CUT into squares and serve.
Soft Perfect Sugar Cookies
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
¼ teaspoon salt
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 or 3 batches, place in between two sheets of plastic wrap and roll out to desired thickness. Keep in plastic wrap and chill for about 20 minutes for best results.
3. Once chilled, remove plastic wrap and cut into desired shapes. Bake at 350 degrees for 10-12 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
¼ teaspoon salt
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 or 3 batches, place in between two sheets of plastic wrap and roll out to desired thickness. Keep in plastic wrap and chill for about 20 minutes for best results.
3. Once chilled, remove plastic wrap and cut into desired shapes. Bake at 350 degrees for 10-12 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.
White and Black Bean Ranchero Chicken Chili
~adapted from Picky Palate
2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
1 4oz can diced green chilies
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper
Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.
Enjoy!
2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
1 4oz can diced green chilies
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper
Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.
Enjoy!
Friday, August 7, 2009
Idea
So I had an idea... Why not have a place where I can post our (my?) favorite recipes; a place where other people can hopefully browse and try one for themselves? I love to cook, I love to troll food blogs and find great recipes, and I love to tweak them for our own family's tastes! Why not let others do the same? But don't be fooled: this won't turn into something full- or even part-time. I'm not Ree (unfortunately!). I have no desire nor extra time to do that. This will just be a place to keep track of the recipes we've tried and really liked, so that at some point I can probably blurb it into book format and give it as a Christmas gift. So... totally self-serving here. But that works for me!
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