These recipes are both very similar and are really great in place of pumpkin pie. One is made in a 9X13, and the other in a baking sheet. I prefer the 2nd recipe for the baking sheet, but I use the first one when I don't need to make as much or don't have as many ingredients.
Crust:
1 yellow cake mix, reserve 1 c. of dry mix
1/2 c. melted butter
1 egg
Mix and pat into 9 X 13 pan. Keep 1 c. of mix for later.
Filling:
16 oz can pumpkin
1/2 c. brown sugar
2/3 c. milk
1 1/2 t. pumpkin pie spices
1 t. salt
1/2 t. ginger
1/2 t. cloves
Beat together, pour over crust
Topping:
1 c. reserved cake mix
1 t. cinnamon
1/4 c. butter, not melted
3 T. sugar
Cut butter into dry ingredients. Sprinkle on top of filling. Bake 350 for 60 minutes. Serve with whipped cream.
Doubled recipe for cookie sheet (I prefer this recipe):
Crust:
1 box yellow cake mix
1/2 c. butter
2 eggs
Filling:
29 oz pumpkin
4 eggs, slightly beaten
2 t. cinnamon
1/2 t. ground cloves
1 1/2 c. sugar
1 t. salt
1 t. ginger
1 can (12 oz) evaporated milk
Topping:
1 c. yellow cake mix from another box
1 t. cinnamon
1/2 c. sugar
1/2 c. butter
Bake at 350 for 60 minutes
Sunday, September 4, 2011
Chicken Casablanca
1 large onion sliced
1 t. fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1" thick
15 oz can garbanzo beans, drained
3 lbs boneless chicken breasts
14 1/2 oz can chopped tomatoes
2 T. chopped parsley
1 T. chopped cilantro
Spices:
1/2 t. cumin
1/2 t. tumeric
1/2 t. salt
1/2 t. pepper
1/4 t. cinnamon
1/4 t. cayenne pepper
Combine the first 8 ingredients in crockpot. Combine spices in a small bowl and sprinkle over ingredients in crock pot. Add chopped tomatoes. Cover, cook on low 8-10 hours or High 4-6 hours. Stir in parsley and cilantro before serving. Serve over cooked rice or couscous.
1 t. fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1" thick
15 oz can garbanzo beans, drained
3 lbs boneless chicken breasts
14 1/2 oz can chopped tomatoes
2 T. chopped parsley
1 T. chopped cilantro
Spices:
1/2 t. cumin
1/2 t. tumeric
1/2 t. salt
1/2 t. pepper
1/4 t. cinnamon
1/4 t. cayenne pepper
Combine the first 8 ingredients in crockpot. Combine spices in a small bowl and sprinkle over ingredients in crock pot. Add chopped tomatoes. Cover, cook on low 8-10 hours or High 4-6 hours. Stir in parsley and cilantro before serving. Serve over cooked rice or couscous.
Maureen's Vegetable Soup
I don't know who Maureen is or who gave me this recipe, but on the recipe it says, "I got this recipe from Kathy Sorensen. She got it from Maureen, her housekeeper when we moved to Hanford. Kathy made this real often in the winter. We did too. Dad always put grated parmesan cheese on it."
3 lbs stew meat
18 oz can tomato or V8 juice
1/3 onion, chopped
4 t. salt
2 t. Worchestershire sauce
1/4 t. chili powder
2 Bay leaves
1 lb can tomatoes, cut up
1 c. celery, diced
1 can corn
1 c. carrots, sliced
1 c. potatoes, diced
10 oz package frozen baby lima beans
Combine meat, juice, onion and seasonings in 6 cups water in a soup kettle. Cover and simmer 2 hours. Add vegetables, cover and simmer 1 hour.
3 lbs stew meat
18 oz can tomato or V8 juice
1/3 onion, chopped
4 t. salt
2 t. Worchestershire sauce
1/4 t. chili powder
2 Bay leaves
1 lb can tomatoes, cut up
1 c. celery, diced
1 can corn
1 c. carrots, sliced
1 c. potatoes, diced
10 oz package frozen baby lima beans
Combine meat, juice, onion and seasonings in 6 cups water in a soup kettle. Cover and simmer 2 hours. Add vegetables, cover and simmer 1 hour.
Chicken and Rice Casserole with a Latino Twist
My husband likes his casseroles. Barf.
2 c. cooked rice-- doesn't get mushy if it's been cooled. Great way to use leftover rice.
2 c. shredded Monterey jack cheese
1 1/2 c. cooked, chopped chicken
1 can evaporated milk
1/2 c. finely chopped red onion
2 large eggs, lightly beaten
1/4 c. finely chopped cilantro
2 T. butter
1 T. diced jalapenos (opt.)
Preheat 350
Lightly grease casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter, and jalapenos in casserole dish. Stir well. Bake 45-50 minutes until knife inserted in the center comes out clean.
2 c. cooked rice-- doesn't get mushy if it's been cooled. Great way to use leftover rice.
2 c. shredded Monterey jack cheese
1 1/2 c. cooked, chopped chicken
1 can evaporated milk
1/2 c. finely chopped red onion
2 large eggs, lightly beaten
1/4 c. finely chopped cilantro
2 T. butter
1 T. diced jalapenos (opt.)
Preheat 350
Lightly grease casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter, and jalapenos in casserole dish. Stir well. Bake 45-50 minutes until knife inserted in the center comes out clean.
Chicken and Broccoli Casserole--Grandma Sorensen's
Matt's favorite casserole. I do not like it.
Cooked broccoli
Cooked chicken
2 cans cream of chicken
3/4 c. Mayo
1 T. Lemon juice
1/2 t. oregano
Shredded Sharp cheddar cheese
Buttered bread crumbs
Preheat 350
Mix cream of chicken, mayo, lemon juice and oregano together to make a sauce.
Layer chicken in a casserole dish, cover with broccoli, sprinkle with shredded cheese, pour sauce over the top. Sprinkle crumbs on top. Bake 30-40 minutes.
Cooked broccoli
Cooked chicken
2 cans cream of chicken
3/4 c. Mayo
1 T. Lemon juice
1/2 t. oregano
Shredded Sharp cheddar cheese
Buttered bread crumbs
Preheat 350
Mix cream of chicken, mayo, lemon juice and oregano together to make a sauce.
Layer chicken in a casserole dish, cover with broccoli, sprinkle with shredded cheese, pour sauce over the top. Sprinkle crumbs on top. Bake 30-40 minutes.
Gooey Chocolate-Caramel Fanstasy
From Midwest Living Magazine
2 c. Chocolate wafer crumbs (about 38 wafers)
1/3 c. butter
30 vanilla caramels
1/2 c. caramel ice cream topping
1/4 c. whipping cream
2 c. chopped pecans
3/4 c. semisweet chocolate pieces
1/4 c. whipping cream
Preheat 350
Stir together wafer crumbs and melted butter. Press into the bottom of a 9" springform pan. Bake 10 minutes. Cool slightly on wire rack.
In heavy saucepan, meilt caramels in caramel topping over low heat, stirring often. Stire in the first 1/4 c. whipping cream. Remove from heat. Stir in nuts. Spread over crust. Cool, cover and chill for 1 hour.
For topping: In heavy duty saucepan, melt chocolate, remove from heat, stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill at least 1 hour.
2 c. Chocolate wafer crumbs (about 38 wafers)
1/3 c. butter
30 vanilla caramels
1/2 c. caramel ice cream topping
1/4 c. whipping cream
2 c. chopped pecans
3/4 c. semisweet chocolate pieces
1/4 c. whipping cream
Preheat 350
Stir together wafer crumbs and melted butter. Press into the bottom of a 9" springform pan. Bake 10 minutes. Cool slightly on wire rack.
In heavy saucepan, meilt caramels in caramel topping over low heat, stirring often. Stire in the first 1/4 c. whipping cream. Remove from heat. Stir in nuts. Spread over crust. Cool, cover and chill for 1 hour.
For topping: In heavy duty saucepan, melt chocolate, remove from heat, stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill at least 1 hour.
Chicken and Noodle Casserole
Matt loves his casseroles.
1 can cream of chicken soup
1/2 c. milk
1/4 t. ground black pepper
1/4 c. grated parmesan cheese
1 c. frozen mixed vegetables, thawed
2 c. cooked, cubed or shredded chicken
1 c. egg noodles, cooked and drained
1/2 c. shredded Cheddar cheese
Preheat oven to 400.
Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken, and noodles in 9X13 or 1 1/2 qt casserole dish. Bake for 25 min. Stir. Top with Cheddar cheese.
1 can cream of chicken soup
1/2 c. milk
1/4 t. ground black pepper
1/4 c. grated parmesan cheese
1 c. frozen mixed vegetables, thawed
2 c. cooked, cubed or shredded chicken
1 c. egg noodles, cooked and drained
1/2 c. shredded Cheddar cheese
Preheat oven to 400.
Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken, and noodles in 9X13 or 1 1/2 qt casserole dish. Bake for 25 min. Stir. Top with Cheddar cheese.
Salmon with Cucumber Dill Sauce
I got this recipe from our friends, the Tilton's.
Preheat oven to 500 degrees.
Place a large piece of aluminum foil over a baking sheet. Place salmon fillet on the center of the foil. Brush with melted butter. Sprinkle with salt and pepper, lay a few sprigs of fresh dill on top, and some slices of lemon. Wrap the fish in the foil so it's tightly sealed. Bake for 20-25 minutes for a 4 lb fillet. You will know it's done if the meat flakes easily.
Remove fillet from foil onto a platter. Serve with cucumber dill sauce.
Cucumber Dill Sauce
1 c. sour cream or whole milk yogurt
1/4 c. Best Foods Mayonnaise
1 large cucumber, finely shredded
2 T. fresh dill or 1 T. dry dill
1/4 t. garlic salt
1/4 t. onion salt
1/4 t. salt
1-2 T. lemon juice
1 T. olive oil
Mix sour cream and mayonnaise with a whisk to remove lumps. Add cucumber, reserving liquid from shredding to be added later if desired. Add all other ingredients and stir together. Thin with cucumber juice if desired. If possible, make sauce a day ahead of time to allow flavors to develop.
Preheat oven to 500 degrees.
Place a large piece of aluminum foil over a baking sheet. Place salmon fillet on the center of the foil. Brush with melted butter. Sprinkle with salt and pepper, lay a few sprigs of fresh dill on top, and some slices of lemon. Wrap the fish in the foil so it's tightly sealed. Bake for 20-25 minutes for a 4 lb fillet. You will know it's done if the meat flakes easily.
Remove fillet from foil onto a platter. Serve with cucumber dill sauce.
Cucumber Dill Sauce
1 c. sour cream or whole milk yogurt
1/4 c. Best Foods Mayonnaise
1 large cucumber, finely shredded
2 T. fresh dill or 1 T. dry dill
1/4 t. garlic salt
1/4 t. onion salt
1/4 t. salt
1-2 T. lemon juice
1 T. olive oil
Mix sour cream and mayonnaise with a whisk to remove lumps. Add cucumber, reserving liquid from shredding to be added later if desired. Add all other ingredients and stir together. Thin with cucumber juice if desired. If possible, make sauce a day ahead of time to allow flavors to develop.
French Potato Salad
I got this recipe from our friends, the Tiltons. If you don't like mayonnaise-based potato salad, then this is for you.
3-4 lbs. red or white new potatoes-- scrubbed and sliced in 1/2" slices and boiled until just tender. Fresh green beans may also be cooked until just tender, drained and added to the salad. Cool the vegetables and add the dressing. Can be served warm or cold, but not hot. If the vegetables are too hot, the dressing separates.
Dressing:
3 T. minced shallot
1/2 t. salt
1/4 t. freshly ground pepper
3 T. country style Dijon mustard
2 T. red wine vinegar
1 c. corn oil
Put all ingredients except oil in a blender. Pulse a few times then with the machine running, pour oil in slowly in a steady stream until all blended.
3-4 lbs. red or white new potatoes-- scrubbed and sliced in 1/2" slices and boiled until just tender. Fresh green beans may also be cooked until just tender, drained and added to the salad. Cool the vegetables and add the dressing. Can be served warm or cold, but not hot. If the vegetables are too hot, the dressing separates.
Dressing:
3 T. minced shallot
1/2 t. salt
1/4 t. freshly ground pepper
3 T. country style Dijon mustard
2 T. red wine vinegar
1 c. corn oil
Put all ingredients except oil in a blender. Pulse a few times then with the machine running, pour oil in slowly in a steady stream until all blended.
Friday, September 2, 2011
Spinach Artichoke Dip
This is a Weight Watchers recipe. Only they used low-fat cream cheese, sour cream, and mayo. I'll use that if I have it. Otherwise, what's the point, really?
14 oz artichoke hearts
10 oz box frozen spinach, thawed, drained well, set out to dry completely
8 oz cream cheese
8 oz sour cream
3/4 c. grated parmesan
3/4 c. milk
1/2 c. crumbled Feta cheese
1/2 c. chopped onions
1/2 c. mayonnaise
1 T. red wine vinegar
1/4 t. pepper
2 crushed garlic cloves
Pulse together in food processor until chopped, but not pureed. Heat in crockpot for at least 2 hours. Serve with tortilla chips or bread slices.
14 oz artichoke hearts
10 oz box frozen spinach, thawed, drained well, set out to dry completely
8 oz cream cheese
8 oz sour cream
3/4 c. grated parmesan
3/4 c. milk
1/2 c. crumbled Feta cheese
1/2 c. chopped onions
1/2 c. mayonnaise
1 T. red wine vinegar
1/4 t. pepper
2 crushed garlic cloves
Pulse together in food processor until chopped, but not pureed. Heat in crockpot for at least 2 hours. Serve with tortilla chips or bread slices.
Ultimate Cheesecake
Tyler Florence Recipe
2 cups finely processed graham cracker crumbs
1/2 t. ground cinnamon
1 stick unsalted butter, melted
Filling:
1 lb softened cream cheese (2 squares)
3 eggs
1 c. sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Preheat 325
Combine crust ingredients with a fork. Lightly coat spring-form pan with cooking spray. Press crumbs into pan using the smooths side of a cup or spoon on the bottom and up to 1" on the sides. Refrigerate for 5 minutes.
Filling:
Beat the cream cheese, on low until smooth and no lumps, add eggs 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy for 1 to 2 minutes.
Add sour cream, lemon zest and vanilla. Periodically scrape the sides of the bowl while mixing. Pour filling into the pan and smooth the top with a spatula.
Set the pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the pan, the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle, it will firm after chilling, so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula, spread a layer of Warm Lemon Blueberry topping over the surface.
Warm Lemon Blueberry Topping:
1 pint blueberries
1 lemon, zested and juiced
2 T. sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
2 cups finely processed graham cracker crumbs
1/2 t. ground cinnamon
1 stick unsalted butter, melted
Filling:
1 lb softened cream cheese (2 squares)
3 eggs
1 c. sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Preheat 325
Combine crust ingredients with a fork. Lightly coat spring-form pan with cooking spray. Press crumbs into pan using the smooths side of a cup or spoon on the bottom and up to 1" on the sides. Refrigerate for 5 minutes.
Filling:
Beat the cream cheese, on low until smooth and no lumps, add eggs 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy for 1 to 2 minutes.
Add sour cream, lemon zest and vanilla. Periodically scrape the sides of the bowl while mixing. Pour filling into the pan and smooth the top with a spatula.
Set the pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the pan, the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle, it will firm after chilling, so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula, spread a layer of Warm Lemon Blueberry topping over the surface.
Warm Lemon Blueberry Topping:
1 pint blueberries
1 lemon, zested and juiced
2 T. sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Mom's Gravy
3 c. cold water
1 c. milk
6 boullion cubes
4 T. corn starch
Kitchen bouquet (optional)
Heavy cream (optional)
Simmer together until thickened. Add any meat drippings if you have them. Dash of salt. Drizzle with Kitchen Bouquet and or cream.
1 c. milk
6 boullion cubes
4 T. corn starch
Kitchen bouquet (optional)
Heavy cream (optional)
Simmer together until thickened. Add any meat drippings if you have them. Dash of salt. Drizzle with Kitchen Bouquet and or cream.
Ham and Cheese Baked Frittata
6 T oil
6 c. shredded potatoes
1 1/2 t. salt, divided
1/2 t. pepper
1 lb ham or bacon cut up
12 eggs
6 T. milk
2 c. shredded cheese
1.2 t. Italian seasoning (optional)
1 1/2 c. salsa, heated (optional)
Cook potatoes in oil for 8 minutes or until brown. Add meat. Cook 2-3 minutes longer. Add salt and pepper. Blend eggs with milk, seasoning and salt. Put potatoes in 9 X 13 greased dish. Stir eggs in. Cook covered for 15 minutes. Add cheese. Bake 15 minutes until cheese melted and eggs set. Broil 2 minutes til brown. Top with salsa.
6 c. shredded potatoes
1 1/2 t. salt, divided
1/2 t. pepper
1 lb ham or bacon cut up
12 eggs
6 T. milk
2 c. shredded cheese
1.2 t. Italian seasoning (optional)
1 1/2 c. salsa, heated (optional)
Cook potatoes in oil for 8 minutes or until brown. Add meat. Cook 2-3 minutes longer. Add salt and pepper. Blend eggs with milk, seasoning and salt. Put potatoes in 9 X 13 greased dish. Stir eggs in. Cook covered for 15 minutes. Add cheese. Bake 15 minutes until cheese melted and eggs set. Broil 2 minutes til brown. Top with salsa.
Minestrone--Olive Garden
This is not the actual recipe, but it's the closest I have found!
3 T. olive oil
1 small minced onion
1/2 c. chopped zucchini
1/2 c. frozen green beans
1/2 stalk minced celery
4 cloves minced garlic
4 c. vegetable broth (I used V8 at the party)
2 cans (15 oz) red kidney beans
2 cans (15 0z) great northern or small white beans
1 can (14 oz) diced tomatoes
1/2 c. shredded carrot
2 T mined parsley
1 1/2 t dried oregano
1 1/2 t. salt
1/2 t. black pepper
1/2 t. dried basil
1/2 t. thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c. small shell pasta cooked and drained
Measure olive oil into a large stock pot and heat on medium. Put onion, celery, green beans, and zucchini into the pot and saute for 5 minutes or until tender. Add veg. broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil, reduce to a simmer for 20 minutes. Add spinach leaves and pasta. Serve when spinach is cooked.
3 T. olive oil
1 small minced onion
1/2 c. chopped zucchini
1/2 c. frozen green beans
1/2 stalk minced celery
4 cloves minced garlic
4 c. vegetable broth (I used V8 at the party)
2 cans (15 oz) red kidney beans
2 cans (15 0z) great northern or small white beans
1 can (14 oz) diced tomatoes
1/2 c. shredded carrot
2 T mined parsley
1 1/2 t dried oregano
1 1/2 t. salt
1/2 t. black pepper
1/2 t. dried basil
1/2 t. thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c. small shell pasta cooked and drained
Measure olive oil into a large stock pot and heat on medium. Put onion, celery, green beans, and zucchini into the pot and saute for 5 minutes or until tender. Add veg. broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil, reduce to a simmer for 20 minutes. Add spinach leaves and pasta. Serve when spinach is cooked.
Easy French Bread or Breadsticks
3 c. water
1 T yeast
pinch of sugar
7-8 c. flour
1/4 c. olive oil 1
T. salt
Mix together all ingredients except the salt. Let sit for 5 minutes. Add salt. Mix in a Bosch or other heavy-duty mixer with a kneading attachment for 5 minutes or knead by hand for 10 minutes. Let rise for 15 minutes, punch down, let rise 15 minutes more, roll into 2 loaves or into breadsticks. Brush with beaten egg. Bake at 400 degrees for 25 minutes per loaf or 15 minutes for breadsticks.
1 T yeast
pinch of sugar
7-8 c. flour
1/4 c. olive oil 1
T. salt
Mix together all ingredients except the salt. Let sit for 5 minutes. Add salt. Mix in a Bosch or other heavy-duty mixer with a kneading attachment for 5 minutes or knead by hand for 10 minutes. Let rise for 15 minutes, punch down, let rise 15 minutes more, roll into 2 loaves or into breadsticks. Brush with beaten egg. Bake at 400 degrees for 25 minutes per loaf or 15 minutes for breadsticks.
Best Ever Brownies
From Cooks Illustrated
1 1/4 c. cake flour
1/2 t. salt
3/4 t. baking powder
6 oz unsweetened chocolate
12 T unsalted butter
2 1/4 c. sugar
4 eggs
1 T. vanilla
Preheat 325
Whisk dry ingredients together and set aside. Melt chocolate and butter together, whisk in sugar, whisk in eggs one at a time, add vanilla. Fold in flour mixture in 3 parts. Bake 30-35 minutes. Cool 2 hours.
1 1/4 c. cake flour
1/2 t. salt
3/4 t. baking powder
6 oz unsweetened chocolate
12 T unsalted butter
2 1/4 c. sugar
4 eggs
1 T. vanilla
Preheat 325
Whisk dry ingredients together and set aside. Melt chocolate and butter together, whisk in sugar, whisk in eggs one at a time, add vanilla. Fold in flour mixture in 3 parts. Bake 30-35 minutes. Cool 2 hours.
Sugar Cookies-- Aunt Mary's Recipe
3 1/4 c. flour
1 t. soda
1/2 t. salt
1/2 c. shortening
1 c. sugar
1 egg
2 t. vanilla
1/2 c. sour cream or buttermilk (sr. cream is better)
Bake 425 for 6-10 minutes
1 t. soda
1/2 t. salt
1/2 c. shortening
1 c. sugar
1 egg
2 t. vanilla
1/2 c. sour cream or buttermilk (sr. cream is better)
Bake 425 for 6-10 minutes
Caramel Shortbread (Twix)
Shortbread:
1 c. butter
1/2c. sugar
2 2/3 c. flour
Preheat 350
Cream butter and sugar, add flour gradually. Pat into jelly roll pan. Bake for 15-25 minutes, until light brown. Cool.
Caramel:
1 c. butter
2 1/4 c. brown sugar
dash salt
1 c. light corn syrup
15 oz can sweetened condensed milk
Butter bottom and sides of heavy pan. Melt butter, sugar, and salt. Add milk slowly while stirring. Pour over shortbread. Sprinkle with 1 bag of chocolate chips. Refrigerate. Cut into bars.
1 c. butter
1/2c. sugar
2 2/3 c. flour
Preheat 350
Cream butter and sugar, add flour gradually. Pat into jelly roll pan. Bake for 15-25 minutes, until light brown. Cool.
Caramel:
1 c. butter
2 1/4 c. brown sugar
dash salt
1 c. light corn syrup
15 oz can sweetened condensed milk
Butter bottom and sides of heavy pan. Melt butter, sugar, and salt. Add milk slowly while stirring. Pour over shortbread. Sprinkle with 1 bag of chocolate chips. Refrigerate. Cut into bars.
Apple-Glazed Pork Chops
Super easy! There are many variations you could use on this recipe. Have fun with it.
4 pork chops
1/2 onion sliced
3 T olive oil
1 1/2 c apple juice
1/2 c apple sauce
salt and pepper
Pour olive oil into deep frying pan. Heat on medium high. Add onion, sautee. Season pork chops with a lot of salt and pepper. Brown the chops for about 2-3 minutes on each side. Add the apple juice carefully and apple sauce in the pan with the chops. With a spatula, scrape the brown bits off the bottom of the pan and mix in the apple sauce well. Let it all cook down for about 8-10 minutes. The juice will become a thick, syrupy sauce and the chops will be tender. Serve the chops well coated in the sauce. Enjoy!
4 pork chops
1/2 onion sliced
3 T olive oil
1 1/2 c apple juice
1/2 c apple sauce
salt and pepper
Pour olive oil into deep frying pan. Heat on medium high. Add onion, sautee. Season pork chops with a lot of salt and pepper. Brown the chops for about 2-3 minutes on each side. Add the apple juice carefully and apple sauce in the pan with the chops. With a spatula, scrape the brown bits off the bottom of the pan and mix in the apple sauce well. Let it all cook down for about 8-10 minutes. The juice will become a thick, syrupy sauce and the chops will be tender. Serve the chops well coated in the sauce. Enjoy!
Chicken Parmesan
Here is a recipe I've adapted from Tyler Florence of the food network. It's one of Matt's favorites.
A couple bottles of your favorite spaghetti sauce (I put my sauce on a previous blog)
4 skinless, boneless, chicken breasts
1/2 cup flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 teaspoon dried basil
1 (8-ounce) ball fresh mozzarella, water drained, or a few thick slices of regular mozzerella Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Preheat the oven to 450 degrees F. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper and dried basil. Heat 3 tablespoons of olive oil over medium-high flame in a large frying pan. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Transfer the chicken to an oven-proof dish (if your frying pan isn't oven proof). Ladle the tomato sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
A couple bottles of your favorite spaghetti sauce (I put my sauce on a previous blog)
4 skinless, boneless, chicken breasts
1/2 cup flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 teaspoon dried basil
1 (8-ounce) ball fresh mozzarella, water drained, or a few thick slices of regular mozzerella Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Preheat the oven to 450 degrees F. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper and dried basil. Heat 3 tablespoons of olive oil over medium-high flame in a large frying pan. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Transfer the chicken to an oven-proof dish (if your frying pan isn't oven proof). Ladle the tomato sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Fatma's Chicken and Rice
This is a dish that my neighbor taught me to make. The original ingredients are a little tricky to find unless you shop at an Indian Food Store. This is my American adaptation.
1 28oz can crushed tomatoes
1 8oz can tomato sauce
1/2 onion, minced, sauteed
4 chicken boullion cubes
1/2 t. ground cumin
1/2 t. ground cardamom
1/4 t. ground cloves
1/2 t. cinnamon
1/2 t. black pepper
4 chicken breasts or any cut of chicken you like. (dark meat actually tastes best)
1 can of coconut milk
Put all the ingredients except the chicken and coconut milk in a crockpot on high for one hour. Turn crockpot on low and add the chicken. Cook until chicken is done, about four hours. Stir in coconut milk. Cook an additional half hour. Serve over rice.
Rice:
Sautee 1/2 a minced onion and two cups of rice in a frying pan until the onions are clear and the rice is a little brown. Add four cups of chick broth, 1/4 t. ground cumin, 1/4 t. ground cardamom, and 1/4 t. cinnamon or 1 t. garam masala. Stir well. Cover, bring to a boil and simmer for twenty minutes.
1 28oz can crushed tomatoes
1 8oz can tomato sauce
1/2 onion, minced, sauteed
4 chicken boullion cubes
1/2 t. ground cumin
1/2 t. ground cardamom
1/4 t. ground cloves
1/2 t. cinnamon
1/2 t. black pepper
4 chicken breasts or any cut of chicken you like. (dark meat actually tastes best)
1 can of coconut milk
Put all the ingredients except the chicken and coconut milk in a crockpot on high for one hour. Turn crockpot on low and add the chicken. Cook until chicken is done, about four hours. Stir in coconut milk. Cook an additional half hour. Serve over rice.
Rice:
Sautee 1/2 a minced onion and two cups of rice in a frying pan until the onions are clear and the rice is a little brown. Add four cups of chick broth, 1/4 t. ground cumin, 1/4 t. ground cardamom, and 1/4 t. cinnamon or 1 t. garam masala. Stir well. Cover, bring to a boil and simmer for twenty minutes.
Leek Soup
4-5 c. chicken broth
3 potatoes peeled and chopped
1 1/2 c. chopped cabbage
1 leek diced (use only the white and lightest green part, rinse well!)
1/2 c. chopped onion
2 carrots diced
1/4 c. chopped parsley
1 t. salt
1/4-1/2 t. pepper (depending on how spicey you want it!)
1/2 t. caraway seeds
1 bay leaf
1/2 c. sour cream
8-16 oz. cooked, crumbled bacon (optional)
Dump everything into a crockpot except the sour cream and bacon. Cook low 8-10 hours, High 4-5 hours. Discard bay leaf. Put the sour cream in a small bowl, whisk in some of the hot broth from the soup to temper the cream, then add it all to the soup. Stir in the bacon. ENJOY!! I know you will!
3 potatoes peeled and chopped
1 1/2 c. chopped cabbage
1 leek diced (use only the white and lightest green part, rinse well!)
1/2 c. chopped onion
2 carrots diced
1/4 c. chopped parsley
1 t. salt
1/4-1/2 t. pepper (depending on how spicey you want it!)
1/2 t. caraway seeds
1 bay leaf
1/2 c. sour cream
8-16 oz. cooked, crumbled bacon (optional)
Dump everything into a crockpot except the sour cream and bacon. Cook low 8-10 hours, High 4-5 hours. Discard bay leaf. Put the sour cream in a small bowl, whisk in some of the hot broth from the soup to temper the cream, then add it all to the soup. Stir in the bacon. ENJOY!! I know you will!
Lemon-Pepper Pork Chops and Vegetables
4 pork chops
2 tsp lemon-pepper seasoning, divided
1 lb new potatoes, sliced
1/2 inch thick1 medium onion, sliced 1/2 inch thick
1/2 lb baby carrots
2 cans (10-ozs each) low-sodium chicken broth-
vegetable cooking spray
1/4 cup flour.
Instructions:
Sprinkle 1 tsp lemon-pepper seasoning over pork chops. Set aside. Place potatoes, onion, and carrots in saucepan. Add remaining lemon-pepper seasoning and 1 can chicken broth. Cook 15 minutes or until vegetables are tender, basting occationally with liquid.While vegetables cook, coat a large nonstick skillet with cooking spray. Over medium-high heat, brown pork chops on both sides. Partially cover, reduce heat to medium-low and cook until no longer pink in center, about 8 to 10 minuts. Transfer pork chops to a serving platter; keep warm. Combine remaining can of chicken broth and flour; pour in skillet and cook until bubbling and thickened, stirring frequently. Serve sauce over pork chops and vegetables.
2 tsp lemon-pepper seasoning, divided
1 lb new potatoes, sliced
1/2 inch thick1 medium onion, sliced 1/2 inch thick
1/2 lb baby carrots
2 cans (10-ozs each) low-sodium chicken broth-
vegetable cooking spray
1/4 cup flour.
Instructions:
Sprinkle 1 tsp lemon-pepper seasoning over pork chops. Set aside. Place potatoes, onion, and carrots in saucepan. Add remaining lemon-pepper seasoning and 1 can chicken broth. Cook 15 minutes or until vegetables are tender, basting occationally with liquid.While vegetables cook, coat a large nonstick skillet with cooking spray. Over medium-high heat, brown pork chops on both sides. Partially cover, reduce heat to medium-low and cook until no longer pink in center, about 8 to 10 minuts. Transfer pork chops to a serving platter; keep warm. Combine remaining can of chicken broth and flour; pour in skillet and cook until bubbling and thickened, stirring frequently. Serve sauce over pork chops and vegetables.
Di's Donuts
As much as I would like to, I cannot claim these donuts as my own. I got the recipe in my Foods class in high school. I never went to class, in fact, I missed the day that they did these donuts. I got the recipe and through many years of trial and error, I think I finally have it right. Because they have potato in them, they are actually Spudnuts.
Spudnuts:
2 pkg yeast
1/2 c. warm water
2 c. scalded milk, cooled
1/2 c. sugar
1/2 c. shortening
1/2 c. instant mashed potatoes ( I find the potato flakes rather than the pearls mix in better and taste better)
2 eggs slightly beaten
2 t. salt
1 t. vanilla
1 t. lemon extract (DO NOT substitute lemon juice. The extract is a MUST!)
1 t. nutmeg
1 t. mace
6 c. flour, divided
Prep the yeast by adding it to the water and letting it sit for five minutes. During this time, I heat the milk for 2 minutes in a microwave-safe dish in the microwave for 2 minutes. Then I add the instant potatoes to the milk to let it cool faster. (I like to use a Bosch mixer with the kneading hook when I make these, but a Kitchen Aid would work. Up until last year I always made them by hand, so that would work too. ) Mix all ingredients together except for 3 cups of the flour. Mix until smooth. Add the remaining 3 cups of flour. Cover and rise until double. FOLD the dough together (punching it down will keep the donuts from puffing up as much in the grease, and that's not good!), and let it rise until doubled again. Roll dough until 1/2" thick. Cut into donut shapes either with a donut cutter or a round cookie cutter and a smaller, round cutter for the middle. Let them rise for at least another 30 minutes.
Prepare the fryer by adding oil and heating it to 375 degrees. Drop into the fryer turning until both sides are golden. Using the handle of a wooden spoon through the hole of the donut, dip the donut in the glaze while they are still hot. This is a two-person operation. One person to cook the donuts, the other to glaze them.
Glaze:*
1 2 lb. bag Powdered sugar 1 t.Vanilla HOT water
*The glaze is a little bit tricky. The glaze will thicken as it cools, so you want to keep the glaze warm, and dip the donuts in it while they are still hot. It takes a LOT of sugar. I use about one 2 lb. bag of powdered sugar for every batch of donuts sometimes more. Pour the sugar into a microwave-safe bowl, add Vanilla, then very carefully and slowly add hot water while whisking being careful not to add too much. Whisk until all the lumps are gone and it has the consistancy of syrup. If you do add too much water, then add more sugar. If the glaze starts to thicken too much while you are still cooking the donuts, stick it in the microwave for 30 seconds.
Enjoy!
Honestly, I think the donuts are even better on the second day, so don't get discouraged if they don't all get eaten right away... like they wouldn't!! ;) Questions?
Spudnuts:
2 pkg yeast
1/2 c. warm water
2 c. scalded milk, cooled
1/2 c. sugar
1/2 c. shortening
1/2 c. instant mashed potatoes ( I find the potato flakes rather than the pearls mix in better and taste better)
2 eggs slightly beaten
2 t. salt
1 t. vanilla
1 t. lemon extract (DO NOT substitute lemon juice. The extract is a MUST!)
1 t. nutmeg
1 t. mace
6 c. flour, divided
Prep the yeast by adding it to the water and letting it sit for five minutes. During this time, I heat the milk for 2 minutes in a microwave-safe dish in the microwave for 2 minutes. Then I add the instant potatoes to the milk to let it cool faster. (I like to use a Bosch mixer with the kneading hook when I make these, but a Kitchen Aid would work. Up until last year I always made them by hand, so that would work too. ) Mix all ingredients together except for 3 cups of the flour. Mix until smooth. Add the remaining 3 cups of flour. Cover and rise until double. FOLD the dough together (punching it down will keep the donuts from puffing up as much in the grease, and that's not good!), and let it rise until doubled again. Roll dough until 1/2" thick. Cut into donut shapes either with a donut cutter or a round cookie cutter and a smaller, round cutter for the middle. Let them rise for at least another 30 minutes.
Prepare the fryer by adding oil and heating it to 375 degrees. Drop into the fryer turning until both sides are golden. Using the handle of a wooden spoon through the hole of the donut, dip the donut in the glaze while they are still hot. This is a two-person operation. One person to cook the donuts, the other to glaze them.
Glaze:*
1 2 lb. bag Powdered sugar 1 t.Vanilla HOT water
*The glaze is a little bit tricky. The glaze will thicken as it cools, so you want to keep the glaze warm, and dip the donuts in it while they are still hot. It takes a LOT of sugar. I use about one 2 lb. bag of powdered sugar for every batch of donuts sometimes more. Pour the sugar into a microwave-safe bowl, add Vanilla, then very carefully and slowly add hot water while whisking being careful not to add too much. Whisk until all the lumps are gone and it has the consistancy of syrup. If you do add too much water, then add more sugar. If the glaze starts to thicken too much while you are still cooking the donuts, stick it in the microwave for 30 seconds.
Enjoy!
Honestly, I think the donuts are even better on the second day, so don't get discouraged if they don't all get eaten right away... like they wouldn't!! ;) Questions?
Baklava
Filling:
1 lb chopped walnuts (I usually use almonds)
1/2 c. sugar
1 t. cinnamon
Mix together in a bowl
Pastry:
8oz. Fyllo dough (you find this in the refrigerator section of the store)
1/2 c. melted butter (you may need more)
Butter the base and sides of a 9X13 pan. Put a sheet of fyllo dough on the bottom of pan, brush with butter, then another sheet and brush with butter, repeat five times. Keep in mind the dough may be too big for the pan, but it will shrink. Sprinkle some of the filling on. Layer more dough with butter brushed between each layer 3 times. Then sprinkle more filling, then layer 3 more sheets brushed with butter. Add the remainder of the filling. Layer the rest of the dough (there should be about 8 sheets left). Be sure to put a lot of butter on the top layer so the pastry gets nice and brown. Cut the pastry halfway through-don't cut it all the way to the bottom-in diamond shapes with a sharp knife.
Bake at 375 degrees for 15 minutes then reduce heat to 350 and bake 20 minutes longer. Cool, pour the syrup over the top. It will be a little soupy, but that just makes it yummy. The pastry slowly soaks in the liquid, so this dish is good for days after it's made.
Syrup:
1 c. sugar 1 c. water 2 cinnamon sticks or 1 t. cinnamon 2 t. lemon juice a few pieces of lemon peel 2 T honey Put all the ingredients except the honey in a saucepan. Dissolve the sugar in the water simmer for 6-8 minutes. Add the honey, simmer 5 minutes more until it thickens.
1 lb chopped walnuts (I usually use almonds)
1/2 c. sugar
1 t. cinnamon
Mix together in a bowl
Pastry:
8oz. Fyllo dough (you find this in the refrigerator section of the store)
1/2 c. melted butter (you may need more)
Butter the base and sides of a 9X13 pan. Put a sheet of fyllo dough on the bottom of pan, brush with butter, then another sheet and brush with butter, repeat five times. Keep in mind the dough may be too big for the pan, but it will shrink. Sprinkle some of the filling on. Layer more dough with butter brushed between each layer 3 times. Then sprinkle more filling, then layer 3 more sheets brushed with butter. Add the remainder of the filling. Layer the rest of the dough (there should be about 8 sheets left). Be sure to put a lot of butter on the top layer so the pastry gets nice and brown. Cut the pastry halfway through-don't cut it all the way to the bottom-in diamond shapes with a sharp knife.
Bake at 375 degrees for 15 minutes then reduce heat to 350 and bake 20 minutes longer. Cool, pour the syrup over the top. It will be a little soupy, but that just makes it yummy. The pastry slowly soaks in the liquid, so this dish is good for days after it's made.
Syrup:
1 c. sugar 1 c. water 2 cinnamon sticks or 1 t. cinnamon 2 t. lemon juice a few pieces of lemon peel 2 T honey Put all the ingredients except the honey in a saucepan. Dissolve the sugar in the water simmer for 6-8 minutes. Add the honey, simmer 5 minutes more until it thickens.
Souvlaki
3 lbs tender pork or beef (I used a pork roast)
3 T olive oil
Juice of 2 lemons
3 T oregano or Rosemary
1 T thyme
Salt and Pepper
Cut meat up into cubes removing any fat or gristle. Thread on to skewers (if you're using wood skewers they need to be soaked in water for a few minutes) brush with olive oil, season with oregano, thyme, and lots of salt and pepper. I cooked mine on a grill pan under a sheet of aluminum foil. This traps the heat in so they cook faster and more evenly. Over medium heat, they need about 3-5 minutes per side. You can use a thermometer to check if they're done, it should register at 170 degrees. These are also good cooked on a bbq or you could broil them in the oven. When thoroughly cooked, put the skewers on a plate and pour lemon juice over them
3 T olive oil
Juice of 2 lemons
3 T oregano or Rosemary
1 T thyme
Salt and Pepper
Cut meat up into cubes removing any fat or gristle. Thread on to skewers (if you're using wood skewers they need to be soaked in water for a few minutes) brush with olive oil, season with oregano, thyme, and lots of salt and pepper. I cooked mine on a grill pan under a sheet of aluminum foil. This traps the heat in so they cook faster and more evenly. Over medium heat, they need about 3-5 minutes per side. You can use a thermometer to check if they're done, it should register at 170 degrees. These are also good cooked on a bbq or you could broil them in the oven. When thoroughly cooked, put the skewers on a plate and pour lemon juice over them
The PERFECT Sloppy Joe
Sloppy joe, slop sloppy joe!
Early in my marriage, my husband asked if I would make Manwich over rice for him. Eh? That sounded so disgusting to me! I had never had Manwich before, and I didn't even know what it was! I soon learned that sloppy joes were a favorite of his. I have tried over the years to perfect the elusive joe to no avail. Seriously, it's either too sweet, or not sweet enough, too spicey, flavorless, etc. I tried adding bell peppers, celery, carrots, even red beans, and it was never very good. Manwich has chopped up pickles in it, and it tastes like a tin can. NO WAY! Lo and behold, I picked up my favorite magazine, Cook's Illustrated at Costco, and it had a recipe for sloppy joes! This magazine is so awesome because they write an article on each recipe explaining the many experiments they did to perfect it. They also recommend different brands of products and offer many cooking tips. I have never been disappointed by their recipes. So, without further ado: The PERFECT Sloppy Joe!
2 T Vegetable oil (I used Olive oil)
1 medium onion chopped fine
Table salt
2 medium garlic cloves minced
1/2 t chili powder
1 lb. 85% lean ground beef (this percentage keeps it flavorful and less greasy, but just use what you have)
Ground black pepper
1 t. brown sugar
8oz can tomato sauce
1/2 c. ketchup
1/4 c. water
1/4 t. hot sauce like Tabasco
4 hamburger buns (they recommend Pepperidge Farm Bakery rolls, but I got the whole wheat buns, still good!)
Heat oil in skillet on medium heat, add onions and 1/2 t. salt. Cover and cook stirring occasionally for 10 minutes. If they start to brown, turn down the heat. Add garlic and chili powder and cook about 30 seconds. Add beef and break down with wooden spoon, until just pink. Add 1/4 t. pepper, brown sugar, tomato sauce, ketchup, water, and hot pepper sauce. Simmer until mixture is slightly thicker than ketchup, about 10 minutes. Season with salt and pepper to taste. Serve on buns. You won't be sorry!
Early in my marriage, my husband asked if I would make Manwich over rice for him. Eh? That sounded so disgusting to me! I had never had Manwich before, and I didn't even know what it was! I soon learned that sloppy joes were a favorite of his. I have tried over the years to perfect the elusive joe to no avail. Seriously, it's either too sweet, or not sweet enough, too spicey, flavorless, etc. I tried adding bell peppers, celery, carrots, even red beans, and it was never very good. Manwich has chopped up pickles in it, and it tastes like a tin can. NO WAY! Lo and behold, I picked up my favorite magazine, Cook's Illustrated at Costco, and it had a recipe for sloppy joes! This magazine is so awesome because they write an article on each recipe explaining the many experiments they did to perfect it. They also recommend different brands of products and offer many cooking tips. I have never been disappointed by their recipes. So, without further ado: The PERFECT Sloppy Joe!
2 T Vegetable oil (I used Olive oil)
1 medium onion chopped fine
Table salt
2 medium garlic cloves minced
1/2 t chili powder
1 lb. 85% lean ground beef (this percentage keeps it flavorful and less greasy, but just use what you have)
Ground black pepper
1 t. brown sugar
8oz can tomato sauce
1/2 c. ketchup
1/4 c. water
1/4 t. hot sauce like Tabasco
4 hamburger buns (they recommend Pepperidge Farm Bakery rolls, but I got the whole wheat buns, still good!)
Heat oil in skillet on medium heat, add onions and 1/2 t. salt. Cover and cook stirring occasionally for 10 minutes. If they start to brown, turn down the heat. Add garlic and chili powder and cook about 30 seconds. Add beef and break down with wooden spoon, until just pink. Add 1/4 t. pepper, brown sugar, tomato sauce, ketchup, water, and hot pepper sauce. Simmer until mixture is slightly thicker than ketchup, about 10 minutes. Season with salt and pepper to taste. Serve on buns. You won't be sorry!
Pepper Jack Chicken
Matt loves pepper jack cheese, so I put a little twist on mac n cheese, to make him a happy hubby.
2 cooked, chopped up chicken breasts seasoned with salt and pepper (canned chicken works too) 2 lbs. penne pasta cooked and drained
(opt. cooked broccoli)
Sauce:
4 T. butter
5 T. flour
3 cans of evaporated milk or 3 c. milk (evaporated milk makes the sauce smooth)
2 t. salt
2 c. shredded pepper jack cheese
1 c. shredded swiss cheese
1/2 c. shredded colby jack cheese
Salt and pepper to taste
Preheat oven to 350 degrees.
Melt butter in a large saucepan. Add flour whisking until it turns a light brown. Slowly whisk in milk and 2 t. salt and cook until it begins to simmer and thickens. Take off heat and stir in cheese. Add salt and pepper if needed. Place pasta and chicken and optional broccoli in 9X13 dish, pour the sauce over. Stir together. Bake 15 minutes.
2 cooked, chopped up chicken breasts seasoned with salt and pepper (canned chicken works too) 2 lbs. penne pasta cooked and drained
(opt. cooked broccoli)
Sauce:
4 T. butter
5 T. flour
3 cans of evaporated milk or 3 c. milk (evaporated milk makes the sauce smooth)
2 t. salt
2 c. shredded pepper jack cheese
1 c. shredded swiss cheese
1/2 c. shredded colby jack cheese
Salt and pepper to taste
Preheat oven to 350 degrees.
Melt butter in a large saucepan. Add flour whisking until it turns a light brown. Slowly whisk in milk and 2 t. salt and cook until it begins to simmer and thickens. Take off heat and stir in cheese. Add salt and pepper if needed. Place pasta and chicken and optional broccoli in 9X13 dish, pour the sauce over. Stir together. Bake 15 minutes.
Oatmeal Chocolate Chip Cookies
I don't remember where I adapted this recipe from, but it's been my favorite cookie recipe of all time. Anyway, I have experimented with it through the years, and now I think they are perfect!
1 lb butter
2 c. Sugar
1 c. brown sugar
½ t. vanilla
¾ t. salt
4 eggs
4 c. flour
2 t. baking soda
1 ½ t. cinnamon
½ t. nutmeg
3 c. oatmeal
2 c. semi-sweet chocolate chips (milk choc chips don’t taste as good in this recipe)
Cream butter and sugars then add vanilla and salt and mix. Add eggs and beat until light and fluffy. Stir together the flour, baking soda, cinnamon, and nutmeg. Gradually, stir dry ingredients into butter mixture ( DO NOT use a hand mixer for this, you will break it). Stir in oatmeal then chocolate chips. Bake 8-10 min. at 350.
The key to making these cookies moist is to keep the batter cold. I always refrigerate it for a few minutes before I form it into balls to cook. I keep it refrigerated as I cook each batch. Take them out of the oven when they are nearly done and let them sit before moving them. These cookies are good frozen as well. It makes a lot of cookies!
1 lb butter
2 c. Sugar
1 c. brown sugar
½ t. vanilla
¾ t. salt
4 eggs
4 c. flour
2 t. baking soda
1 ½ t. cinnamon
½ t. nutmeg
3 c. oatmeal
2 c. semi-sweet chocolate chips (milk choc chips don’t taste as good in this recipe)
Cream butter and sugars then add vanilla and salt and mix. Add eggs and beat until light and fluffy. Stir together the flour, baking soda, cinnamon, and nutmeg. Gradually, stir dry ingredients into butter mixture ( DO NOT use a hand mixer for this, you will break it). Stir in oatmeal then chocolate chips. Bake 8-10 min. at 350.
The key to making these cookies moist is to keep the batter cold. I always refrigerate it for a few minutes before I form it into balls to cook. I keep it refrigerated as I cook each batch. Take them out of the oven when they are nearly done and let them sit before moving them. These cookies are good frozen as well. It makes a lot of cookies!
Sausage Tortellini Soup
My friend Aunna made this soup for me after I got home from the hospital with Elise. It was so heavenly! I've been wanting to make it myself for awhile, and tonight, I did. Mmmmm. I thought I'd share the recipe with you.
1/2-1 lb Italian sausage (I bet some well-seasoned ground turkey would be good too)
4 cloves pressed garlic
1 onion diced
1/2 c. water
2 cans low-sodium chicken broth (I ended up having to use 3)
1/2 c. apple cider- don't leave this out or it won't taste the same!
16 oz can diced tomatoes
8 oz can tomato sauce
1 c. sliced carrots
1 t. dried basil
1 t. dried oregano
1 medium zucchini grated or chopped (I didn't have zucchini, so I used yellow squash and added fresh spinach for color!)
8-10oz package cheese tortellini- use frozen as it is usually less. I like Buitoni three-cheese whole wheat tortellini
2 T. dried parsley
Brown and crumble the sausage, drain if necessary. Add onions and garlic, cook until onions are translucent. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer 1/2 hour. Add parsley and zucchini and simmer another 10-15 minutes. Add the tortellini and cook until tender (check package directions), then serve with bread and freshly-grated parmesan.
1/2-1 lb Italian sausage (I bet some well-seasoned ground turkey would be good too)
4 cloves pressed garlic
1 onion diced
1/2 c. water
2 cans low-sodium chicken broth (I ended up having to use 3)
1/2 c. apple cider- don't leave this out or it won't taste the same!
16 oz can diced tomatoes
8 oz can tomato sauce
1 c. sliced carrots
1 t. dried basil
1 t. dried oregano
1 medium zucchini grated or chopped (I didn't have zucchini, so I used yellow squash and added fresh spinach for color!)
8-10oz package cheese tortellini- use frozen as it is usually less. I like Buitoni three-cheese whole wheat tortellini
2 T. dried parsley
Brown and crumble the sausage, drain if necessary. Add onions and garlic, cook until onions are translucent. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer 1/2 hour. Add parsley and zucchini and simmer another 10-15 minutes. Add the tortellini and cook until tender (check package directions), then serve with bread and freshly-grated parmesan.
Kitchen Sink Stew
By the Associated Press
8 skinless chicken drumsticks
coarse salt and pepper
2 T. vegetable oil
1 large yellow onion diced
1 large carrot, diced
1 large celery stalk diced
3 garlic cloves, peeled
1 large russet potato, diced
1 lb collart greens, stems removed, leaves torn
46 oz vegetable juice
2 t. Worcestershire sauce
2 t. white vinegar
Season the chicken generously with salt and pepper. In a 6-qt. dutch oven or heavy pot, heat the oil over medium high. Add the chicken and brown on all sides, 10-12 minutes. Transfer chicken to a plate. Add the onion, carrot, celery, and garlic to the pot. Saute until the onion softens, about 3 minutes. Add the potato, collard greens, then cook until the greens begin to wilt, another 3 minutes. Return the chicken to the pot. Add the vegetable juice and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, partially covered until the chicken begins to separate from the bone and the vegetables are tender, about 45 minutes. Season with salt and pepper and stir in the vinegar just before serving.
Serves 6. 245 calories per serving; 22 grams protein; 4 grams fiber; 9 grams fat
8 skinless chicken drumsticks
coarse salt and pepper
2 T. vegetable oil
1 large yellow onion diced
1 large carrot, diced
1 large celery stalk diced
3 garlic cloves, peeled
1 large russet potato, diced
1 lb collart greens, stems removed, leaves torn
46 oz vegetable juice
2 t. Worcestershire sauce
2 t. white vinegar
Season the chicken generously with salt and pepper. In a 6-qt. dutch oven or heavy pot, heat the oil over medium high. Add the chicken and brown on all sides, 10-12 minutes. Transfer chicken to a plate. Add the onion, carrot, celery, and garlic to the pot. Saute until the onion softens, about 3 minutes. Add the potato, collard greens, then cook until the greens begin to wilt, another 3 minutes. Return the chicken to the pot. Add the vegetable juice and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, partially covered until the chicken begins to separate from the bone and the vegetables are tender, about 45 minutes. Season with salt and pepper and stir in the vinegar just before serving.
Serves 6. 245 calories per serving; 22 grams protein; 4 grams fiber; 9 grams fat
Cream Cheese Fruit Dip
3 oz cream cheese, whipped
1/3 c. sugar
1 t. grated lemon peel
2 T. lemon juice
1/2 pint whipping cream
Mix first four ingredients together then gently fold in whipping cream. Serve with fruit.
1/3 c. sugar
1 t. grated lemon peel
2 T. lemon juice
1/2 pint whipping cream
Mix first four ingredients together then gently fold in whipping cream. Serve with fruit.
Pumpkin Pie Filling-- Fresh
Wash and cut pumpkin crosswise. Remove seeds and strings. Place in pan shell side up. Bake 325 for 1 hour or until tender and begins to fall apart. Scrape pulp from shell and put through blender.
Pie Filling
2 c. cooked pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. white sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg or allspice
1/8 t. cloves
2 slightly beaten eggs
Blend together. Put in pie shell. Bake 15 min. at 425, reduce heat to 350, bake about 45 minutes longer or until inserted knife comes out clean.
Pie Filling
2 c. cooked pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. white sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg or allspice
1/8 t. cloves
2 slightly beaten eggs
Blend together. Put in pie shell. Bake 15 min. at 425, reduce heat to 350, bake about 45 minutes longer or until inserted knife comes out clean.
Funeral Potatoes
Preheat oven 350
Saute:
1 chopped green or white onion in 1/4 c. butter
Add:
2 cans cream of chicken soup
1 t. salt
1 pint sour cream
2 + c. grated cheese
1/2 small bag boiled, peeled, sliced potatoes
mix
Place in 9X13 pan. Top with crushed Ritz crackers, corn flakes, or bread crumbs.
Bake 40 minutes
Doubled:
1 1/2 chopped onion
3 cans cream of chicken
2 t. salt
1 3/4 pint sour cream
5 + c. grated cheese
1 small bag boiled, peeled, sliced potatoes
Place in large jelly roll pan
Bake 45-50 minutes
Saute:
1 chopped green or white onion in 1/4 c. butter
Add:
2 cans cream of chicken soup
1 t. salt
1 pint sour cream
2 + c. grated cheese
1/2 small bag boiled, peeled, sliced potatoes
mix
Place in 9X13 pan. Top with crushed Ritz crackers, corn flakes, or bread crumbs.
Bake 40 minutes
Doubled:
1 1/2 chopped onion
3 cans cream of chicken
2 t. salt
1 3/4 pint sour cream
5 + c. grated cheese
1 small bag boiled, peeled, sliced potatoes
Place in large jelly roll pan
Bake 45-50 minutes
Red Velvet Cake
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 t. vanilla
1 t. butter flavoring
1 1/2 oz bottle red food color
3 T cocoa
2 1/2 c. sifted cake flour
1 c. buttermilk
1 t. salt
1 T vinegar
1 t. baking soda
Preheat 350
Cream shortening and sugar, add eggs, vanilla, butter flavoring. Make a paste with the cocoa and red food color. Add to cream mixture. Alternate adding the flour and milk to the cream mixture. Add remaining ingredients. Mix well. Bake in three 9" pans for 20-25 minutes. Cut into six layers, cool, and frost.
Cream Cheese Frosting
6 oz softened cream cheese
6 T butter
1 T. vanilla
2 c. sifted powdered sugar
1 1/2 c. sugar
2 eggs
1 t. vanilla
1 t. butter flavoring
1 1/2 oz bottle red food color
3 T cocoa
2 1/2 c. sifted cake flour
1 c. buttermilk
1 t. salt
1 T vinegar
1 t. baking soda
Preheat 350
Cream shortening and sugar, add eggs, vanilla, butter flavoring. Make a paste with the cocoa and red food color. Add to cream mixture. Alternate adding the flour and milk to the cream mixture. Add remaining ingredients. Mix well. Bake in three 9" pans for 20-25 minutes. Cut into six layers, cool, and frost.
Cream Cheese Frosting
6 oz softened cream cheese
6 T butter
1 T. vanilla
2 c. sifted powdered sugar
Cherry Bars
From my friends, the Nelsons
1 c. butter
1 c. sugar
2 eggs
1 t. baking powder
1 t. vanilla
1/4 t. salt
3 c. flour
2 small cans cherry pie filling
Preheat oven to 375. Cream butter, sugar, and eggs. Stir in remaining dry ingredients. In a large cookie sheet, pat 2/3 of dough in the bottom. Spread pie filling on top. Dot with remaining dough. Bake for 25 minutes. Cool. Drizzle with glaze if desired.
1 c. butter
1 c. sugar
2 eggs
1 t. baking powder
1 t. vanilla
1/4 t. salt
3 c. flour
2 small cans cherry pie filling
Preheat oven to 375. Cream butter, sugar, and eggs. Stir in remaining dry ingredients. In a large cookie sheet, pat 2/3 of dough in the bottom. Spread pie filling on top. Dot with remaining dough. Bake for 25 minutes. Cool. Drizzle with glaze if desired.
Broccoli and Cauliflower Casserole
McCormick Recipe
1/2 c. fine plain bread crumbs
1/4 c. plus 2 T. grated parmesan cheese, divided
2 T. melted butter
1/2 t. Italian seasoning, divided
1 pkg (16 oz) broccoli, thawed
1 pkg (16 oz) cauliflower, thawed
2 T. butter
1 large onion, chopped
1 T. flour
1 t. garlic salt
1/4 t. black pepper
1 1/4 c. milk
4 oz cubed cream cheese
Preheat oven to 350
Mix breadcrumbs, 2 T. of Parm cheese, 2 T. melted butter, and 1/2 t. of Italian seasoning in a bowl. Cut up any large broccoli or cauliflower florets into bite size pieces.
Melt 2 T. butter in a large skillet on medium heat. Add onion, cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 t. Italian seasoning, garlic salt and pepper. Add milk, cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 c. Parmesan cheese. Cook and stir until cream cheese is melted. Add vegetables, toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with bread crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.
1/2 c. fine plain bread crumbs
1/4 c. plus 2 T. grated parmesan cheese, divided
2 T. melted butter
1/2 t. Italian seasoning, divided
1 pkg (16 oz) broccoli, thawed
1 pkg (16 oz) cauliflower, thawed
2 T. butter
1 large onion, chopped
1 T. flour
1 t. garlic salt
1/4 t. black pepper
1 1/4 c. milk
4 oz cubed cream cheese
Preheat oven to 350
Mix breadcrumbs, 2 T. of Parm cheese, 2 T. melted butter, and 1/2 t. of Italian seasoning in a bowl. Cut up any large broccoli or cauliflower florets into bite size pieces.
Melt 2 T. butter in a large skillet on medium heat. Add onion, cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 t. Italian seasoning, garlic salt and pepper. Add milk, cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 c. Parmesan cheese. Cook and stir until cream cheese is melted. Add vegetables, toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with bread crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.
Fiery Penne
From the Classico bottle.
1 package Whole Wheat Penne
2 T olive oil
1-1/2 lbs ground pork
7 cloves garlic
5 scallions thinly slices
1 jar tomato & basil pasta sauce
1 T crushed red pepper
salt and pepper
1/4 c flat-leaf parsley
1/4 c grated parmesan cheese
Cook pasta until al dente, drain, reserving one cup of pasta water in a bowl.
In a large skillet, heat olive oil, add pork, red pepper, 1 t. salt, 1/2 t. black pepper and cook until no longer pink. Add garlic, callions and cook until softened, 3 minutes. Lower heat to medium, add pasta sauce and reserved pasta water. Simmer 10 minutes. Pour sauce over pasta, add parsley, cheese, and toss.
1 package Whole Wheat Penne
2 T olive oil
1-1/2 lbs ground pork
7 cloves garlic
5 scallions thinly slices
1 jar tomato & basil pasta sauce
1 T crushed red pepper
salt and pepper
1/4 c flat-leaf parsley
1/4 c grated parmesan cheese
Cook pasta until al dente, drain, reserving one cup of pasta water in a bowl.
In a large skillet, heat olive oil, add pork, red pepper, 1 t. salt, 1/2 t. black pepper and cook until no longer pink. Add garlic, callions and cook until softened, 3 minutes. Lower heat to medium, add pasta sauce and reserved pasta water. Simmer 10 minutes. Pour sauce over pasta, add parsley, cheese, and toss.
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