8.8-oz pkg dried wide egg noodles
1-1/2 lb pkg sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp)
1 tbsp olive oil
1 8-oz carton light sour cream
2 tbsp all-purpose flour
1-1/2 tsp smoked paprika
1 cup vegetable broth
Snipped fresh italian (flat-leaf) parsley (optional)
Cook noodles according to package directions. Drain; keep warm.
In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5-8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.
For sauce, in bowl combine sour cream, flour, paprika, and 1/4 tsp pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.
Makes 4 Servings.
Friday, August 27, 2010
Fruity Cake
Sandie McBreairty's recipe
1 yellow cake mix
1/4 cup plain applesauce
1/4 cup canola oil
1/2 cup finely chopped walnuts
4 eggs
11-oz can mandarin oranges with juice
20-oz can crushed pineapple
1 pkg vanilla instant-pudding
8 oz cool-whip
Preheat oven to 350. Grease bottom (or use parchment paper) of rectangular pan (or cookie sheet with sides if wanting to do a layered cake). Mix first 6 ingredients and 1/2 the crushed pineapple. Mix until just blended, pour into prepared pan. Bake 30-40 minutes, depending on thickness (toothpick test will tell you when it's done). Mix rest of crushed pineapple, pudding and cool-whip, refrigerate until ready to frost- wait at least an hour after cake cools before frosting, otherwise the frosting melts into the cake.
1 yellow cake mix
1/4 cup plain applesauce
1/4 cup canola oil
1/2 cup finely chopped walnuts
4 eggs
11-oz can mandarin oranges with juice
20-oz can crushed pineapple
1 pkg vanilla instant-pudding
8 oz cool-whip
Preheat oven to 350. Grease bottom (or use parchment paper) of rectangular pan (or cookie sheet with sides if wanting to do a layered cake). Mix first 6 ingredients and 1/2 the crushed pineapple. Mix until just blended, pour into prepared pan. Bake 30-40 minutes, depending on thickness (toothpick test will tell you when it's done). Mix rest of crushed pineapple, pudding and cool-whip, refrigerate until ready to frost- wait at least an hour after cake cools before frosting, otherwise the frosting melts into the cake.
Rotisserie Chicken & Red Apple Salad
1/2 cup Olive Gallery Lemon EVOO
1/4 cup Olive Gallery Red Apple Balsamic
1/2 shallot, finely chopped
salt & pepper
3 ribs celery, thinly sliced
2 crisp apples, such as Braeburn or Gala, unpeeled & thinly sliced
1 small head red leaf lettuce, torn into small pieces (about 8 cups)
1/2 small head green leaf lettuce, torn into small pieces (about 4 cups)
1 pre-cooked store bought Rotisserie Chicken (white meat only)
Feta Cheese, crumbled
In large salad bowl, whisk together the olive oil, vinegar, shallot, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the celery and apples and toss. Add the lettuces and chicken and toss again. Top with Feta cheese.
1/4 cup Olive Gallery Red Apple Balsamic
1/2 shallot, finely chopped
salt & pepper
3 ribs celery, thinly sliced
2 crisp apples, such as Braeburn or Gala, unpeeled & thinly sliced
1 small head red leaf lettuce, torn into small pieces (about 8 cups)
1/2 small head green leaf lettuce, torn into small pieces (about 4 cups)
1 pre-cooked store bought Rotisserie Chicken (white meat only)
Feta Cheese, crumbled
In large salad bowl, whisk together the olive oil, vinegar, shallot, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the celery and apples and toss. Add the lettuces and chicken and toss again. Top with Feta cheese.
Puppy Chow
1 cup choc chips, melted
9 cups Crispix
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1-1/2 cup powdered sugar
9 cups Crispix
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1-1/2 cup powdered sugar
Pumpkin Cheesecake
1 16-oz pkg pound cake mix
3 eggs
2 tbsp butter, melted
4 tsp pumpkin pie spice*
1 8-oz pkg cream cheese
1 14-oz can pumpkin
1 tsp cinnamon
1/4 tsp salt
1 14-oz can sweetened condensed milk
Combine cake mix, 1 egg, butter, and 2 tsp pumpkin pie spice. Beat on low until crumbly and press into 9x13 pan.
Beat cream cheese until fluffy. Add milk, 2 eggs, pumpkin, salt, and remaining spices. Pour onto crust. Bake at 350 degrees for 35-45 minutes.
*2 tsp ginger
1 tsp nutmeg
1 tsp cloves
3 eggs
2 tbsp butter, melted
4 tsp pumpkin pie spice*
1 8-oz pkg cream cheese
1 14-oz can pumpkin
1 tsp cinnamon
1/4 tsp salt
1 14-oz can sweetened condensed milk
Combine cake mix, 1 egg, butter, and 2 tsp pumpkin pie spice. Beat on low until crumbly and press into 9x13 pan.
Beat cream cheese until fluffy. Add milk, 2 eggs, pumpkin, salt, and remaining spices. Pour onto crust. Bake at 350 degrees for 35-45 minutes.
*2 tsp ginger
1 tsp nutmeg
1 tsp cloves
Pita, Cheese, and Veggie Grill
1 8-oz block feta cheese, quartered
1 medium zucchini, halved lengthwise
1 medium red onion, cut in 1/2-inch slices
1/4 cup Italian dressing
4 pita bread rounds
2 medium tomatoes, cut in wedges
1 tbsp honey
Drizzle cheese, zucchini, and onion slices with half the salad dressing. Sprinkle salt and pepper.
On rack of charcoal grill place zucchini, onion slices, and a 6-inch cast-iron skillet (to heat for softening the cheese) directly over medium coals. Grill zucchini and onion for 8 minutes or until tender, turning once halfway through cooking time. Remove vegetables. Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred. Place cheese in hot skillet; heat for 1 to 2 minutes to soften.
To serve, cut zucchini into chunks. Drizzle cheese, vegetables, pitas, and tomatoes with honey and remaining salad dressing.
Makes 4 servings.
1 medium zucchini, halved lengthwise
1 medium red onion, cut in 1/2-inch slices
1/4 cup Italian dressing
4 pita bread rounds
2 medium tomatoes, cut in wedges
1 tbsp honey
Drizzle cheese, zucchini, and onion slices with half the salad dressing. Sprinkle salt and pepper.
On rack of charcoal grill place zucchini, onion slices, and a 6-inch cast-iron skillet (to heat for softening the cheese) directly over medium coals. Grill zucchini and onion for 8 minutes or until tender, turning once halfway through cooking time. Remove vegetables. Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred. Place cheese in hot skillet; heat for 1 to 2 minutes to soften.
To serve, cut zucchini into chunks. Drizzle cheese, vegetables, pitas, and tomatoes with honey and remaining salad dressing.
Makes 4 servings.
Pineapple Chicken
Serves 4
1 ½ lb. skinless, boneless chicken thighs
½ tsp. curry seasoning blend
1 red sweet pepper, cut in strips
1 pineapple, peeled, cored, cut in large chunks
1 serrano pepper, thinly sliced
¾ cup unsweetened coconut milk
1 Tbsp. packed brown sugar
Sprinkle chicken with ½ tsp. salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 Tbsp. hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
For sauce, in second skillet cook sweet pepper in 1 Tbsp. hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken.
1 ½ lb. skinless, boneless chicken thighs
½ tsp. curry seasoning blend
1 red sweet pepper, cut in strips
1 pineapple, peeled, cored, cut in large chunks
1 serrano pepper, thinly sliced
¾ cup unsweetened coconut milk
1 Tbsp. packed brown sugar
Sprinkle chicken with ½ tsp. salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 Tbsp. hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
For sauce, in second skillet cook sweet pepper in 1 Tbsp. hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken.
Pico de Gallo
by Marty Hernandez
6 tomatoes, diced
1/2 a white onion, diced
1/2 bunch cilantro, chopped
2 large jalapeños, seeded, de-veined and diced
A squirt of lemon or lime juice
salt and pepper
Blend all ingredients and serve fresh
6 tomatoes, diced
1/2 a white onion, diced
1/2 bunch cilantro, chopped
2 large jalapeños, seeded, de-veined and diced
A squirt of lemon or lime juice
salt and pepper
Blend all ingredients and serve fresh
Phyllo Cheese Straws
1 pound feta cheese, finely crumbled
1/2 cup chopped fresh parsley
1/2 of a 16-oz pkg frozen phyllo dough (14x9-inch rectangles), thawed (20 sheets)
1/2 cup butter, melted
For filling, in a medium bowl, mix feta and parsley.
With very sharp knife, cut the stack of 2- sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 sheet of phyllo with some of the melted butter. (Keep remaining phylllo covered with plastic wrap to prevent it drying out.)
On phyllo sheet, spread 1 tablespoon feta filling in a 3/4-inch wide strip along one short edge, 1/2 inch from one short side and 1 inch from each long side.
Fold in the long sides of the phyllo, 1 inch on each side. Fold the 1/2 inch phyllo over the top of the filling and tightly roll the phyllo dough into a thin, straw-shape log. Brush seam with butter. Place log, seam side down, on a baking sheet; brush with more butter. Repeat with remaining filling and phyllo sheets.
Bake in a 400 degree oven 10-12 minutes or until golden and crisp. Serve warm.
Makes 40 straws.
1/2 cup chopped fresh parsley
1/2 of a 16-oz pkg frozen phyllo dough (14x9-inch rectangles), thawed (20 sheets)
1/2 cup butter, melted
For filling, in a medium bowl, mix feta and parsley.
With very sharp knife, cut the stack of 2- sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 sheet of phyllo with some of the melted butter. (Keep remaining phylllo covered with plastic wrap to prevent it drying out.)
On phyllo sheet, spread 1 tablespoon feta filling in a 3/4-inch wide strip along one short edge, 1/2 inch from one short side and 1 inch from each long side.
Fold in the long sides of the phyllo, 1 inch on each side. Fold the 1/2 inch phyllo over the top of the filling and tightly roll the phyllo dough into a thin, straw-shape log. Brush seam with butter. Place log, seam side down, on a baking sheet; brush with more butter. Repeat with remaining filling and phyllo sheets.
Bake in a 400 degree oven 10-12 minutes or until golden and crisp. Serve warm.
Makes 40 straws.
Pecan Pie
pastry for 9-inch crust
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup butter, melted
1 cup dark corn syrup (or 1/2 light and 1/2 dark)
1 cup pecans, halved and broken
Mix together in mixer. Stir in pecans. Pour into pie crust. Bake at 375 for 40-45 minutes.
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup butter, melted
1 cup dark corn syrup (or 1/2 light and 1/2 dark)
1 cup pecans, halved and broken
Mix together in mixer. Stir in pecans. Pour into pie crust. Bake at 375 for 40-45 minutes.
Pad Thai
adapted from Amy Hockema's recipe
12 oz fresh or dried rice noodles
2 T, plus 1 tsp peanut oil
1 T soy sauce
1/2 small red bell pepper, seeded and cut into thin strips
4 scallions, minced
1 garlic clove, minced
1 med tomato, peeled, seeded, and chopped
2 tbsp firmly packed light brown sugar or natural sweetener
2 tbsp rice vinegar
1/2 c fresh bean sprouts
1/4 c chopped unsalted dry-roasted peanuts
Prepare rice noodles according to package. Drain and place in large bowl. Toss with 1 tsp peanut oil and set aside.
Heat 1 tbsp peanut oil in skillet or wok over medium heat. Add the bell pepper, scallions and garlic and stir-fry until softened, about 5 minutes. Add tomato, brown sugar, vinegar, and soy sauce. Cook 3 minutes to blend the flavors. Add reserved noodles and toss gently to combine and heat through , about 5 minutes.
Divide among 4 individual plates, sprinkle with bean sprouts and peanuts, and serve at once.
12 oz fresh or dried rice noodles
2 T, plus 1 tsp peanut oil
1 T soy sauce
1/2 small red bell pepper, seeded and cut into thin strips
4 scallions, minced
1 garlic clove, minced
1 med tomato, peeled, seeded, and chopped
2 tbsp firmly packed light brown sugar or natural sweetener
2 tbsp rice vinegar
1/2 c fresh bean sprouts
1/4 c chopped unsalted dry-roasted peanuts
Prepare rice noodles according to package. Drain and place in large bowl. Toss with 1 tsp peanut oil and set aside.
Heat 1 tbsp peanut oil in skillet or wok over medium heat. Add the bell pepper, scallions and garlic and stir-fry until softened, about 5 minutes. Add tomato, brown sugar, vinegar, and soy sauce. Cook 3 minutes to blend the flavors. Add reserved noodles and toss gently to combine and heat through , about 5 minutes.
Divide among 4 individual plates, sprinkle with bean sprouts and peanuts, and serve at once.
Overnight Baked French Toast
1 cup heavy whipping cream OR half-and-half OR whole milk
6 large eggs
Pure maple syrup
2 tablespoons packed light brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
8 slices white OR egg bread
Sliced fresh fruit
In an 8x8-inch baking dish, whisk together cream, eggs, 1/4 cup maple syrup, brown sugar, vanilla and salt. Trim crusts from bread. One slice at a time, turn bread over in egg mixture to coat it, then fit coated bread into the baking dish in a double layer. Very gently press bread with back of a fork to compress slices slightly. Cover with plastic wrap and press on plastic to help the bread soak up the egg mixture. Refrigerate overnight.
Lightly butter a baking sheet, lift bread, slice by slice, out of soaking mixture, allowing excess liquid to drip back into dish and place on baking sheet. Bake in preheated 400-degree oven 12 to 15 minutes, until puffed and golden, turning slices over halfway through baking. Serve immediately with maple syrup and sliced fruit. Makes 8 servings.
6 large eggs
Pure maple syrup
2 tablespoons packed light brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
8 slices white OR egg bread
Sliced fresh fruit
In an 8x8-inch baking dish, whisk together cream, eggs, 1/4 cup maple syrup, brown sugar, vanilla and salt. Trim crusts from bread. One slice at a time, turn bread over in egg mixture to coat it, then fit coated bread into the baking dish in a double layer. Very gently press bread with back of a fork to compress slices slightly. Cover with plastic wrap and press on plastic to help the bread soak up the egg mixture. Refrigerate overnight.
Lightly butter a baking sheet, lift bread, slice by slice, out of soaking mixture, allowing excess liquid to drip back into dish and place on baking sheet. Bake in preheated 400-degree oven 12 to 15 minutes, until puffed and golden, turning slices over halfway through baking. Serve immediately with maple syrup and sliced fruit. Makes 8 servings.
Orange Pineapple Cooler Smoothie
1-1/2 c pineapple chunks
1-1/2 c orange juice
1-1/2 c ice cubes
makes 36 oz
1-1/2 c orange juice
1-1/2 c ice cubes
makes 36 oz
Open-Face Ratatouille Sandwich
1 small eggplant, cut in 1-inch pieces
1 small zucchini or yellow summer squash, cut in 3/4-inch slices
1 medium red sweet pepper, cut in strips
1/2 of a small red onion, cut in 1/2-inch wedges
1 tbsp olive oil
1/2 tsp herbes de Provence or dried thyme, crushed
2 medium plum tomatoes, each cut lengthwise in 6 wedges
8 small or 4 large 1/2-inch slices whole wheat or white French bread, toasted (about 8 oz total)
1 clove garlic, halved
2 tbsp balsamic vinegar
Fresh thyme sprigs (optional)
Preheat oven to 400 degrees. Coat a large shallow roasting pan with nonstick cooking spray. Add eggplant, zucchini, sweet pepper, and onion to prepared pan. Drizzle olive oil; sprinkle herbes de Provence, 1/8 tsp salt, and 1/8 tsp black pepper. Toss to coat. Roast vegetables 30 minutes, tossing once. Add tomatoes to roasting pan. Roast 15 to 20 minutes more or until vegetables are tender and some surface areas are lightly browned.
Meanwhile, rub toasted bread with cut sides of the garlic clove. Place two small slices or one large slice of the bread on each of four plates. Sprinkle the balsamic vinegar over vegetables; toss gently to coat. Spoon warm vegetables on bread. If desired, garnish with fresh thyme sprigs.
Makes 4 servings.
1 small zucchini or yellow summer squash, cut in 3/4-inch slices
1 medium red sweet pepper, cut in strips
1/2 of a small red onion, cut in 1/2-inch wedges
1 tbsp olive oil
1/2 tsp herbes de Provence or dried thyme, crushed
2 medium plum tomatoes, each cut lengthwise in 6 wedges
8 small or 4 large 1/2-inch slices whole wheat or white French bread, toasted (about 8 oz total)
1 clove garlic, halved
2 tbsp balsamic vinegar
Fresh thyme sprigs (optional)
Preheat oven to 400 degrees. Coat a large shallow roasting pan with nonstick cooking spray. Add eggplant, zucchini, sweet pepper, and onion to prepared pan. Drizzle olive oil; sprinkle herbes de Provence, 1/8 tsp salt, and 1/8 tsp black pepper. Toss to coat. Roast vegetables 30 minutes, tossing once. Add tomatoes to roasting pan. Roast 15 to 20 minutes more or until vegetables are tender and some surface areas are lightly browned.
Meanwhile, rub toasted bread with cut sides of the garlic clove. Place two small slices or one large slice of the bread on each of four plates. Sprinkle the balsamic vinegar over vegetables; toss gently to coat. Spoon warm vegetables on bread. If desired, garnish with fresh thyme sprigs.
Makes 4 servings.
Mom's Cheesecake
1-1/4 cup Graham Cracker crumbs
2 tbsp sugar
3 tbsp butter, melted
2 (8-oz) pkg + 1 (3-oz) cream cheese (softened)
1 cup sugar
2 tsp lemon or orange peel
1/4 tsp vanilla
3 eggs
1 cup Dairy Sour Cream (top)
Mix graham crust in springfoam pan. Cook 10 minutes at 350 degrees.
Beat cheese in mixer. Gradually add sugar, beating until fluffy. Add lemon (or orange) peel and vanilla. Beat in eggs, one at a time. Pour over crumbs. Bake at 300 1 hour or until center is firm. Cool to room temperature. Spread with glaze.
2 tbsp sugar
3 tbsp butter, melted
2 (8-oz) pkg + 1 (3-oz) cream cheese (softened)
1 cup sugar
2 tsp lemon or orange peel
1/4 tsp vanilla
3 eggs
1 cup Dairy Sour Cream (top)
Mix graham crust in springfoam pan. Cook 10 minutes at 350 degrees.
Beat cheese in mixer. Gradually add sugar, beating until fluffy. Add lemon (or orange) peel and vanilla. Beat in eggs, one at a time. Pour over crumbs. Bake at 300 1 hour or until center is firm. Cool to room temperature. Spread with glaze.
Mixed Fruit Smoothie
1/2 c pineapple
3 bananas, broken up
5 med. strawberries cut in 1/4
3 T vanilla yogurt
1-1/2 c fruit juice
1 T coconut milk
3 bananas, broken up
5 med. strawberries cut in 1/4
3 T vanilla yogurt
1-1/2 c fruit juice
1 T coconut milk
Melon Smoothie
2 c ripe cantaloupe chunks
2 c watermelon chunks
1 c low-fat milk
1/2 c orange sherbet, softened
1 t vanilla extract
makes 4 servings
2 c watermelon chunks
1 c low-fat milk
1/2 c orange sherbet, softened
1 t vanilla extract
makes 4 servings
French Bread
by Martha Miskin
2 cups water
5 tbsp margarine
3 tsp salt
3 tbsp sugar
1/2-2/3 cup warm water
2 tbsp yeast
6 cups flour
Boil 2 cups water. In mixer add mararine, salt, and sugar. Combine warm water and yeast; set aside. In a separate bowl, combine boiling water and 3 cups flour; add yeast; add remaining 3 cups flour.
Oil in bowl- rise 15 minutes- punch down (repeat 4x)
Put in bread pan (3 medium or 2 larger loaves)
Bake at 350 for 30 minutes.
Makes 3 loaves French Bread.
2 cups water
5 tbsp margarine
3 tsp salt
3 tbsp sugar
1/2-2/3 cup warm water
2 tbsp yeast
6 cups flour
Boil 2 cups water. In mixer add mararine, salt, and sugar. Combine warm water and yeast; set aside. In a separate bowl, combine boiling water and 3 cups flour; add yeast; add remaining 3 cups flour.
Oil in bowl- rise 15 minutes- punch down (repeat 4x)
Put in bread pan (3 medium or 2 larger loaves)
Bake at 350 for 30 minutes.
Makes 3 loaves French Bread.
Layered Chicken Enchiladas
10-12 Servings
3 skinless, boneless chicken breast, cooked and diced
1 cup sour cream
1 cup salsa
2 can cream of chicken soup
12 corn tortillas, cut into strips
diced green onion
sliced black olives
diced tomato
2 cups shredded Cheddar cheese
Preheat oven to 350˚. In a large bowl mix sour cream, salsa, and cream of chicken soup. In a 9 x 13 pan put 1/3 of tortilla strips. Top with 1/3 of chicken, 1/3 sour cream mixture, and 1/3 of cheese. Repeat steps for remaining 2 layers. Top with diced tomato, green onion, and olives. Bake in preheated oven for 20 to 30 minutes until golden and bubbly. Let stand 10 minutes before serving.
3 skinless, boneless chicken breast, cooked and diced
1 cup sour cream
1 cup salsa
2 can cream of chicken soup
12 corn tortillas, cut into strips
diced green onion
sliced black olives
diced tomato
2 cups shredded Cheddar cheese
Preheat oven to 350˚. In a large bowl mix sour cream, salsa, and cream of chicken soup. In a 9 x 13 pan put 1/3 of tortilla strips. Top with 1/3 of chicken, 1/3 sour cream mixture, and 1/3 of cheese. Repeat steps for remaining 2 layers. Top with diced tomato, green onion, and olives. Bake in preheated oven for 20 to 30 minutes until golden and bubbly. Let stand 10 minutes before serving.
Hummus
1 can chickpeas, partially drained
1 T. tahini (sesame seed paste)
3 T. lemon juice
1 T. Olive oil
1/2 t. salt
2-3 cloves smashed garlic
Blend up ingredients in food processor or blender. Drizzle with olive oil, if you like, and dust with paprika.
1 T. tahini (sesame seed paste)
3 T. lemon juice
1 T. Olive oil
1/2 t. salt
2-3 cloves smashed garlic
Blend up ingredients in food processor or blender. Drizzle with olive oil, if you like, and dust with paprika.
Hot Macaroni and Cheese with Bacon
Ingredients:
8 slices thick-out bacon
2 cups elbow macaroni (dry)
1 cup whipping cream
1 cup whole milk
1/8 teaspoon ground nutmeg
6 oz. gruyere, grated
salt and freshly ground pepper
4 tablespoons grated parmesan cheese
Preheat the oven to 400˚F. Butter a medium-size baking dish. Cook the macaroni until crispy. Drain on paper towels. When cool, cut or break into small pieces. Cook the macaroni until al dente. Drain well. Mix the cream, milk, bacon, nutmeg, and about 1/3 of the Gruyere in a large bowl. Add the macaroni and mix. Taste, then season with salt and pepper. Transfer the macaroni mixture to the greased baking dish. Sprinkle the remaining Gruyere on top. Then sprinkle with the Parmesan. Bake for about 20 minutes.
8 slices thick-out bacon
2 cups elbow macaroni (dry)
1 cup whipping cream
1 cup whole milk
1/8 teaspoon ground nutmeg
6 oz. gruyere, grated
salt and freshly ground pepper
4 tablespoons grated parmesan cheese
Preheat the oven to 400˚F. Butter a medium-size baking dish. Cook the macaroni until crispy. Drain on paper towels. When cool, cut or break into small pieces. Cook the macaroni until al dente. Drain well. Mix the cream, milk, bacon, nutmeg, and about 1/3 of the Gruyere in a large bowl. Add the macaroni and mix. Taste, then season with salt and pepper. Transfer the macaroni mixture to the greased baking dish. Sprinkle the remaining Gruyere on top. Then sprinkle with the Parmesan. Bake for about 20 minutes.
Thursday, August 26, 2010
Ghirardelli Individual Chocolate Lava Cakes
6 servings
1/2 bar (2 oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy cream
1 bar (4 oz) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbsp. (1 stick) unsalted butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
Raspberries and whipped cream for garnish
To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400˚F. Spray six 4-once ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
1/2 bar (2 oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy cream
1 bar (4 oz) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbsp. (1 stick) unsalted butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
Raspberries and whipped cream for garnish
To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400˚F. Spray six 4-once ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
Garlic Monkey Bread
1/4 cup butter, melted
1/4 cup freshly grated Parmesan cheese
1/4 tsp garlic powder
1/4 cup chopped fresh parsley
2 (10.8 oz) cans reduced-fat buttermilk biscuits
Preheat oven to 375. Combine butter, cheese, garlic powder, and parsley in large bowl.
Cut biscuits into quarters, dip into butter mixture, and layer in an 8-cup Bundt pan.
Bake 20-25 minutes until golden brown, covering with foil, if necessary, to prevent overbrowning.
Makes 10 servings.
1/4 cup freshly grated Parmesan cheese
1/4 tsp garlic powder
1/4 cup chopped fresh parsley
2 (10.8 oz) cans reduced-fat buttermilk biscuits
Preheat oven to 375. Combine butter, cheese, garlic powder, and parsley in large bowl.
Cut biscuits into quarters, dip into butter mixture, and layer in an 8-cup Bundt pan.
Bake 20-25 minutes until golden brown, covering with foil, if necessary, to prevent overbrowning.
Makes 10 servings.
Fruit Shake
1 c plain yogurt
1/2 c honey
1/2 c sliced fresh strawberries
1/2 c diced fresh papaya
1/2 c diced ripe cantaloupe
3 T. sugar
2 T. wheat germ
1 c crushed ice
Place all ingredients, except ice, in blender and blend until smooth. Pour half of the mix in a separate bowl. Add the ice to the remaining mix and blend thoroughly. Add ice mix to the half in bowl and stir well. Pour into frosted glasses. Makes 4 servings.
1/2 c honey
1/2 c sliced fresh strawberries
1/2 c diced fresh papaya
1/2 c diced ripe cantaloupe
3 T. sugar
2 T. wheat germ
1 c crushed ice
Place all ingredients, except ice, in blender and blend until smooth. Pour half of the mix in a separate bowl. Add the ice to the remaining mix and blend thoroughly. Add ice mix to the half in bowl and stir well. Pour into frosted glasses. Makes 4 servings.
Frothy Pineapple-Banana Smoothie
11.5 oz can pineapple-orange juice conc.
1-1/2 c ice cubes
1/2 c pineapple chunks
1 ripe banana, broken up
makes 40 oz
1-1/2 c ice cubes
1/2 c pineapple chunks
1 ripe banana, broken up
makes 40 oz
Feta Spinach Lasagna
11/2 jars of Classico Traditional Sweet Basil Spaghetti Sauce
8 lasagna noodles, cooked
6 oz ricotta cheese
6 oz feta crumbles
13 oz mozzarella
4 oz of cooked spinach
1/2-2/3 pound of Mild Italian pork sausage
1/2 jar of canned mushrooms
garlic salt
In a greased 9x13 pan, layer ingredients in this order:
sauce, noodles, ricotta, feta, mozzarella, spinach, pork, mushrooms. Repeat once and top off by sprinkling entire lasagna with garlic salt and adding a little more sauce.
Cover and bake at 350 for 1 hour or until bubbly. Let stand 10 minutes before serving.
8 lasagna noodles, cooked
6 oz ricotta cheese
6 oz feta crumbles
13 oz mozzarella
4 oz of cooked spinach
1/2-2/3 pound of Mild Italian pork sausage
1/2 jar of canned mushrooms
garlic salt
In a greased 9x13 pan, layer ingredients in this order:
sauce, noodles, ricotta, feta, mozzarella, spinach, pork, mushrooms. Repeat once and top off by sprinkling entire lasagna with garlic salt and adding a little more sauce.
Cover and bake at 350 for 1 hour or until bubbly. Let stand 10 minutes before serving.
Endive BLTs
a bunch of bacon
a few heads of endive
a bunch of cherry or pear tomatoes, halved
spicy mayonnaise
Fry up the bacon, nice and crisp. When it cools, break the slices into manageable pieces. Cut the base off the endive heads and arrange the leaves on a platter. On each leaf, place half a tomato and some mayonnaise or dressing. Keep nice and cold until ready to serve. Then top with a little bacon.
a few heads of endive
a bunch of cherry or pear tomatoes, halved
spicy mayonnaise
Fry up the bacon, nice and crisp. When it cools, break the slices into manageable pieces. Cut the base off the endive heads and arrange the leaves on a platter. On each leaf, place half a tomato and some mayonnaise or dressing. Keep nice and cold until ready to serve. Then top with a little bacon.
Egg-Sausage Bake
6 slices bread/cubed or crumbled
1-1/2 # pork sausage, cooked & crumbled
2 tsp salt
3 c whole milk
1 # cheddar cheese, grated
8 eggs
2 tsp dry mustard
paprika
1/2 tsp onion powder
Place bread cubes in buttered 9x13 pan, add cheese and cooked sausage. Beat eggs, mustard, milk, onion powder. Pour mixture on top cover and refrigerate overnight. Sprinkle 2/ paprika, bake uncovered at 350 degrees for 1 hour.
1-1/2 # pork sausage, cooked & crumbled
2 tsp salt
3 c whole milk
1 # cheddar cheese, grated
8 eggs
2 tsp dry mustard
paprika
1/2 tsp onion powder
Place bread cubes in buttered 9x13 pan, add cheese and cooked sausage. Beat eggs, mustard, milk, onion powder. Pour mixture on top cover and refrigerate overnight. Sprinkle 2/ paprika, bake uncovered at 350 degrees for 1 hour.
Devonshire Splits
1 pkg active dry yeast
1 tsp granulated sugar
1/4 cup warm milk
4 to 4-1/2 cups all-purpose flour
3/4 cup milk
12 cup butter
1/3 cup granulated sugar
1/2 tsp salt
Strawberry preserves
Devon cream or lemon curd
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm milk. Set aside for 5-10 minutes or until foamy.
Place 2 cups of the flour in a large mixing bowl. In a small saucepan, heat and stir the 3/4 cup milk, butter, 1/3 cup sugar, and salt until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to flour in mixing bowl. Add yeast mixture. Beat with electric mixer for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease dough. Cover; let rise in a warm place until doubled (about 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rise for 10 minutes. Divide into 20 portions. Shape portions into small balls. Place balls 2 inches apart on greased baking sheets. Using your fingers, slightly flatten into 3-inch circles. Cover; let rise until nearly doubled (45 to 60 minutes).
Bake in a 375 degree oven 12-15 minutes or until golden brown. Immediately remove and cool on wire rack.
To serve, slice each bun in half. Spread each bottom half with 1 tablespoon preserves and then top with 1 tablespoon Devon cream or purchased lemon curd. Place each bun top over filling. Sprinkle with powdered sugar, if you like.
Makes 20 servings.
1 tsp granulated sugar
1/4 cup warm milk
4 to 4-1/2 cups all-purpose flour
3/4 cup milk
12 cup butter
1/3 cup granulated sugar
1/2 tsp salt
Strawberry preserves
Devon cream or lemon curd
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm milk. Set aside for 5-10 minutes or until foamy.
Place 2 cups of the flour in a large mixing bowl. In a small saucepan, heat and stir the 3/4 cup milk, butter, 1/3 cup sugar, and salt until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to flour in mixing bowl. Add yeast mixture. Beat with electric mixer for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease dough. Cover; let rise in a warm place until doubled (about 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rise for 10 minutes. Divide into 20 portions. Shape portions into small balls. Place balls 2 inches apart on greased baking sheets. Using your fingers, slightly flatten into 3-inch circles. Cover; let rise until nearly doubled (45 to 60 minutes).
Bake in a 375 degree oven 12-15 minutes or until golden brown. Immediately remove and cool on wire rack.
To serve, slice each bun in half. Spread each bottom half with 1 tablespoon preserves and then top with 1 tablespoon Devon cream or purchased lemon curd. Place each bun top over filling. Sprinkle with powdered sugar, if you like.
Makes 20 servings.
Date and Blue Cheese Bruschetta
1 loaf french bread, sliced into 1/2-inch slices
extra-virgin olive oil
kosher salt
black pepper
8 ounces crumbled blue cheese
12 dates, cut in half w/ pits removed (figs may be substituted if in season)
4 ounces prosciutto
Preheat the oven to 350 degrees. Brush the slices of bread on both sides with olive oil. Arrange the bread on a baking sheet and bake for 5 minutes, then turn the slices over and bake for another 5 minutes. Remove the bread from the oven and turn the broiler to high. Season the toasted bread with salt and pepper. Spoon just enough cheese to cover the bread, and place half a date on each slice. Broil the slices for 1 to 2 minutes until the cheese is melted and dates begin to caramelize. Remove from the oven, and layer a piece of prosciutto on each slice. Serve warm.
extra-virgin olive oil
kosher salt
black pepper
8 ounces crumbled blue cheese
12 dates, cut in half w/ pits removed (figs may be substituted if in season)
4 ounces prosciutto
Preheat the oven to 350 degrees. Brush the slices of bread on both sides with olive oil. Arrange the bread on a baking sheet and bake for 5 minutes, then turn the slices over and bake for another 5 minutes. Remove the bread from the oven and turn the broiler to high. Season the toasted bread with salt and pepper. Spoon just enough cheese to cover the bread, and place half a date on each slice. Broil the slices for 1 to 2 minutes until the cheese is melted and dates begin to caramelize. Remove from the oven, and layer a piece of prosciutto on each slice. Serve warm.
Corn Casserole
Yield: 8-10 servings
1 cup sour cream
1/2 cup butter, softened
1 15 oz. can creamed corn
1 15oz. can whole corn, undrained
1 (8.5oz.) package of corn bread mix
Preheat oven to 350 degrees F. In a mixing bowl, stir together all ingredients. Pour into 1 quart dish and bake 40 to 50 minutes . When done casserole will be soft, scoop to serve.
1 cup sour cream
1/2 cup butter, softened
1 15 oz. can creamed corn
1 15oz. can whole corn, undrained
1 (8.5oz.) package of corn bread mix
Preheat oven to 350 degrees F. In a mixing bowl, stir together all ingredients. Pour into 1 quart dish and bake 40 to 50 minutes . When done casserole will be soft, scoop to serve.
Coconut Lemonade
3 cups warm water
2/3 cup lemon juice
1/2 cup sugar
2 tbsp coconut beverage flavoring syrup, such as Monin or Torani, or cream of coconut
1/2 cup frozen unsweetened blueberries
1/2 cup frozen red raspberries
1 small fresh carambola (star fruit), thinly sliced crosswise
ice cubes
In large bowl combine water, lemon juice, sugar, and coconut syrup. Stir until sugar is completely dissolved. Cover and refrigerate 4-24 hours.
To serve, transfer lemon mixture to a serving bowl or pitcher. Add blueberries, raspberries, and carambola. Serve over ice cubes.
Makes 4 (8-oz) servings.
2/3 cup lemon juice
1/2 cup sugar
2 tbsp coconut beverage flavoring syrup, such as Monin or Torani, or cream of coconut
1/2 cup frozen unsweetened blueberries
1/2 cup frozen red raspberries
1 small fresh carambola (star fruit), thinly sliced crosswise
ice cubes
In large bowl combine water, lemon juice, sugar, and coconut syrup. Stir until sugar is completely dissolved. Cover and refrigerate 4-24 hours.
To serve, transfer lemon mixture to a serving bowl or pitcher. Add blueberries, raspberries, and carambola. Serve over ice cubes.
Makes 4 (8-oz) servings.
Classic Minestrone
2 cloves garlic, minced
1 medium onion, chopped
1 tbsp extra virgin olive oil
1 large yellow sweet pepper, coarsely chopped
1 medium zucchini, coarsely chopped
2 14-oz cans beef broth
1 15-oz can cannellini beans, rinsed
8 oz green beans, trimmed and cut into 1-1/2-inch pieces
1 cup dried mostaccioli
1/4 cup coarsely chopped fresh basil
2 medium tomatoes, coarsely chopped
2 cups fresh baby spinach leaves
Shaved Parmesan cheese
In 4-qt dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. Simmer, covered, 10-12 minutes, or until pasta is tender, stirring occasionally. Stir in basil, tomatoes, and spinach; heat through. Season with salt and pepper. Top with Parmesan cheese. Serves 6.
1 medium onion, chopped
1 tbsp extra virgin olive oil
1 large yellow sweet pepper, coarsely chopped
1 medium zucchini, coarsely chopped
2 14-oz cans beef broth
1 15-oz can cannellini beans, rinsed
8 oz green beans, trimmed and cut into 1-1/2-inch pieces
1 cup dried mostaccioli
1/4 cup coarsely chopped fresh basil
2 medium tomatoes, coarsely chopped
2 cups fresh baby spinach leaves
Shaved Parmesan cheese
In 4-qt dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. Simmer, covered, 10-12 minutes, or until pasta is tender, stirring occasionally. Stir in basil, tomatoes, and spinach; heat through. Season with salt and pepper. Top with Parmesan cheese. Serves 6.
Classic Buttermilk Biscuits
Makes 12 to 16 biscuits
5 cups sifted unbleached all-purpose flour
1 Tbsp. plus 1 ½ tsp. homemade baking powder
1 Tbsp. kosher salt
½ cup plus 2 Tbsp. packed lard or butter, chilled
2 cups chilled buttermilk
3 Tbsp. unsalted butter, melted
Heat oven to 500°F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about ¾ inch.
Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 Tbsp. additional buttermilk.)
Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to ¾-inch thickness.
Using a dinner fork dipped in flour, pierce dough completely through at ½-inch intervals. Flour a 2 ½- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy parchment-lined baking sheet. Add dough pieces, as-is, to baking sheet.
Place on rack in upper third of oven. Bake on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.
5 cups sifted unbleached all-purpose flour
1 Tbsp. plus 1 ½ tsp. homemade baking powder
1 Tbsp. kosher salt
½ cup plus 2 Tbsp. packed lard or butter, chilled
2 cups chilled buttermilk
3 Tbsp. unsalted butter, melted
Heat oven to 500°F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about ¾ inch.
Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 Tbsp. additional buttermilk.)
Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to ¾-inch thickness.
Using a dinner fork dipped in flour, pierce dough completely through at ½-inch intervals. Flour a 2 ½- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy parchment-lined baking sheet. Add dough pieces, as-is, to baking sheet.
Place on rack in upper third of oven. Bake on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.
Cinnamon Rolls
by Tonya Williams
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out
standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
Butter a 9x13x2-inch baking pan; set aside.
After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.
Brush the softened butter over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
TWO OPTIONS:
Refrigerating or Freezing Unbaked Cinnamon Rolls:
• At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
• If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.
Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
• Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
• Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
Yields 15 cinnamon rolls..
CINNAMON FILLING:
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out
standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
Butter a 9x13x2-inch baking pan; set aside.
After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.
Brush the softened butter over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
TWO OPTIONS:
Refrigerating or Freezing Unbaked Cinnamon Rolls:
• At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
• If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.
Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
• Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
• Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
Yields 15 cinnamon rolls..
CINNAMON FILLING:
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)
Chocolate Sour Cream Cake
2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1-1/4 cup sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 8-oz carton dairy sour cream
1 cup milk
1 recipe Fudgy Frosting (See recipe for Fudgy Frosting)
Let eggs stand at room temperature 30 minutes. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Set aside.
In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.
Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.
Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting.
Serves 16.
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1-1/4 cup sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 8-oz carton dairy sour cream
1 cup milk
1 recipe Fudgy Frosting (See recipe for Fudgy Frosting)
Let eggs stand at room temperature 30 minutes. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Set aside.
In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.
Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.
Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting.
Serves 16.
Chocolate Chocolate Chip Muffins
Prep Time: 25 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 5 Minutes
Servings: 12 large muffins
INGREDIENTS:
1 cup white sugar
10 Tbsp butter
3/4 cup milk
2 eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
6 Tbsp cocoa
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
DIRECTIONS:
1. Preheat the oven to 400 degrees. Line 12 muffin cups with papers.
2. Blend the sugar and the butter in a mixer until light and fluffy.
3. Add in milk, eggs, sour cream and vanilla and mix.
4. Stir in flour, soda, cocoa and salt until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
5. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.
Cook Time: 25 Minutes Ready In: 1 Hour 5 Minutes
Servings: 12 large muffins
INGREDIENTS:
1 cup white sugar
10 Tbsp butter
3/4 cup milk
2 eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
6 Tbsp cocoa
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
DIRECTIONS:
1. Preheat the oven to 400 degrees. Line 12 muffin cups with papers.
2. Blend the sugar and the butter in a mixer until light and fluffy.
3. Add in milk, eggs, sour cream and vanilla and mix.
4. Stir in flour, soda, cocoa and salt until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
5. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.
Chocolate Chip Cheesecake
Crust:
1 cup chocolate cookie crumbs
2 tbsp salted butter, softened
Filling:
16 oz cream cheese, softened
1 cup sugar
2 cup (16 oz) sour cream
3 eggs
1 tbsp vanilla
12 oz chocolate chips, divided
Grind cookies into fine crumbs using a blender or food processor fitted with metal blade. Add butter and blend until smooth. Press crust into bottom of 9" sprung foam pan and refrigerate while preparing the filling.
Beat cream cheese until smooth in large bowl using an electric mixer. Blend in sugar, sour cream, eggs, and vanilla until smooth. Stir in 1/2 cup chocolate chips. Pour filling into crust-lined pan and smooth top. Sprinkle remaining chips on top.
Bake 30-40 minutes at 350 degrees. Turn oven off and leave cake in oven 1 hour to set. Chill 3-4 hours.
Makes 12-16 servings.
1 cup chocolate cookie crumbs
2 tbsp salted butter, softened
Filling:
16 oz cream cheese, softened
1 cup sugar
2 cup (16 oz) sour cream
3 eggs
1 tbsp vanilla
12 oz chocolate chips, divided
Grind cookies into fine crumbs using a blender or food processor fitted with metal blade. Add butter and blend until smooth. Press crust into bottom of 9" sprung foam pan and refrigerate while preparing the filling.
Beat cream cheese until smooth in large bowl using an electric mixer. Blend in sugar, sour cream, eggs, and vanilla until smooth. Stir in 1/2 cup chocolate chips. Pour filling into crust-lined pan and smooth top. Sprinkle remaining chips on top.
Bake 30-40 minutes at 350 degrees. Turn oven off and leave cake in oven 1 hour to set. Chill 3-4 hours.
Makes 12-16 servings.
Chicken and Broccoli Casserole
2 pkgs. (10oz.) frozen broccoli spears
4-6 chicken breasts cooked
2 cans cream of mushroom soup
1 can sliced mushrooms
1 cup mayonnaise
1 tsp. lemon juice
¼ tsp. curry powder
1 cup grated Cheddar cheese
1 pkg. (7 oz) seasoned stuffing mix - made according to directions
Cook broccoli according to package directions, drain and place in bottom of 13 x 9 pan. Put broken chicken breasts on top of broccoli. In a pan heat soup, mushrooms, lemon juice and curry powder. Cook stirring until heated through. Pour soup mixture over broccoli and chicken. Sprinkle cheese over casserole and cover with prepared stuffing mix. Cook 30- 40 mins. In 350o oven
4-6 chicken breasts cooked
2 cans cream of mushroom soup
1 can sliced mushrooms
1 cup mayonnaise
1 tsp. lemon juice
¼ tsp. curry powder
1 cup grated Cheddar cheese
1 pkg. (7 oz) seasoned stuffing mix - made according to directions
Cook broccoli according to package directions, drain and place in bottom of 13 x 9 pan. Put broken chicken breasts on top of broccoli. In a pan heat soup, mushrooms, lemon juice and curry powder. Cook stirring until heated through. Pour soup mixture over broccoli and chicken. Sprinkle cheese over casserole and cover with prepared stuffing mix. Cook 30- 40 mins. In 350o oven
Carrot-Pineapple Upside-Down Cake
1/3 cup packed brown sugar
2 tbsp butter
1 tbsp water
6 to 8-1/4-inch-thick slices fresh pineapple, cored and halved
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
3/4 cup milk
3 carrots, finely shredded (1-1/2 cups)
Preheat oven to 350 degrees. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
In small saucepan combine brown sugar, 2 tbsp butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapples slices over top.
In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.
In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar, beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.
Bake 45 minutes or until golden, and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes.
Serves 9.
2 tbsp butter
1 tbsp water
6 to 8-1/4-inch-thick slices fresh pineapple, cored and halved
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
3/4 cup milk
3 carrots, finely shredded (1-1/2 cups)
Preheat oven to 350 degrees. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
In small saucepan combine brown sugar, 2 tbsp butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapples slices over top.
In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.
In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar, beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.
Bake 45 minutes or until golden, and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes.
Serves 9.
Caramel Rolls
Aunt Debbie Johnson's recipe
white bread dough (homemade or frozen(thawed))
cinnamon
melted butter
brown sugar
cream
roll out dough 1/4 to 1/2 inch thick.
Cover with butter. Sprinkle cinnamon on top, then brown sugar until entirely covered. Roll up, then cut to desired thickness. Mix cream and brown sugar until creamy. (Not thick or runny). Pour into bottom of jelly roll pan.
Lay cut dough pieces on top of cream.
Bake at 350 for 15-20 minutes.
Invert and serve warm or cool.
white bread dough (homemade or frozen(thawed))
cinnamon
melted butter
brown sugar
cream
roll out dough 1/4 to 1/2 inch thick.
Cover with butter. Sprinkle cinnamon on top, then brown sugar until entirely covered. Roll up, then cut to desired thickness. Mix cream and brown sugar until creamy. (Not thick or runny). Pour into bottom of jelly roll pan.
Lay cut dough pieces on top of cream.
Bake at 350 for 15-20 minutes.
Invert and serve warm or cool.
Caramel Pecan Rolls
Try this award-winning recipe adapted from the Iowa State Fair Cookbook.
Ingredients
• 1 3/4 cup(s) unsalted butter
• 3/4 cup(s) granulated sugar
• 1 teaspoon(s) salt
• 1 large egg
• 2 1/4 teaspoon(s) quick-rising active dry yeast
• 4 cup(s) all-purpose flour
• 1 cup(s) light brown sugar, packed
• 1/4 cup(s) light corn syrup
• 1/2 teaspoon(s) vanilla
• 1 tablespoon(s) ground cinnamon
• 1 3/4 cup(s) chopped pecans
________________________________________
Directions
1. Make the dough : Beat 1/2 cup butter, 1/4 cup granulated sugar, and salt together in a medium bowl with an electric mixer set on medium-high, until combined. Add the egg until combined. Combine the yeast and flour in a large bowl. Stir in the butter mixture and 3/4 cup very warm water (120 degrees - 130 degress F) using a wooden spoon. A shaggy dough will form. (Add up to 1/4 cup more water if dough does not come together.) Turn the dough out onto a lightly floured surface and knead until the dough is soft and smooth. Shape into a ball and place in a lightly oiled bowl. Turn the dough to coat with the oil, cover with plastic wrap, and let rise until almost doubled -- about 1 1/2 hours.
2. Make the syrup: Melt 1 cup butter in a medium saucepan. Add the brown sugar, corn syrup, and vanilla and stir until combined. Pour the syrup into a 9- by 13-inch baking pan.
3. Shape the rolls: Melt the remaining butter and cool slightly. Mix the remaining 1/2 cup sugar and the cinnamon and set aside. Divide the dough into 2 equal portions. Roll each into an 8- by 14-inch rectangle, and brush with the melted butter. Sprinkle with the cinnamon sugar and pecans and starting at the 8-inch end, roll each into a log. Cut into 9 rolls. Place the rolls in the prepared pan. Cover and let rolls rise until almost doubled -- about 45 minutes. Heat oven to 325°F. Bake for 35 minutes, until lightly golden. Cool slightly. Invert pan onto a plate and serve warm
Ingredients
• 1 3/4 cup(s) unsalted butter
• 3/4 cup(s) granulated sugar
• 1 teaspoon(s) salt
• 1 large egg
• 2 1/4 teaspoon(s) quick-rising active dry yeast
• 4 cup(s) all-purpose flour
• 1 cup(s) light brown sugar, packed
• 1/4 cup(s) light corn syrup
• 1/2 teaspoon(s) vanilla
• 1 tablespoon(s) ground cinnamon
• 1 3/4 cup(s) chopped pecans
________________________________________
Directions
1. Make the dough : Beat 1/2 cup butter, 1/4 cup granulated sugar, and salt together in a medium bowl with an electric mixer set on medium-high, until combined. Add the egg until combined. Combine the yeast and flour in a large bowl. Stir in the butter mixture and 3/4 cup very warm water (120 degrees - 130 degress F) using a wooden spoon. A shaggy dough will form. (Add up to 1/4 cup more water if dough does not come together.) Turn the dough out onto a lightly floured surface and knead until the dough is soft and smooth. Shape into a ball and place in a lightly oiled bowl. Turn the dough to coat with the oil, cover with plastic wrap, and let rise until almost doubled -- about 1 1/2 hours.
2. Make the syrup: Melt 1 cup butter in a medium saucepan. Add the brown sugar, corn syrup, and vanilla and stir until combined. Pour the syrup into a 9- by 13-inch baking pan.
3. Shape the rolls: Melt the remaining butter and cool slightly. Mix the remaining 1/2 cup sugar and the cinnamon and set aside. Divide the dough into 2 equal portions. Roll each into an 8- by 14-inch rectangle, and brush with the melted butter. Sprinkle with the cinnamon sugar and pecans and starting at the 8-inch end, roll each into a log. Cut into 9 rolls. Place the rolls in the prepared pan. Cover and let rolls rise until almost doubled -- about 45 minutes. Heat oven to 325°F. Bake for 35 minutes, until lightly golden. Cool slightly. Invert pan onto a plate and serve warm
Calico Beans
-Best Baked Beans EVER!
1 lb. bacon, chopped in squares
1 onion, chopped
1 C Ketchup
1/2 C Brown Sugar
3 Tbl Cider or Regular Vinegar
28 oz. can pork and beans
16 oz. can kidney beans
16 oz. can butter beans
16 oz. can northern beans
1)Brown bacon in a skillet. Drain, but reserve 2 Tbl to use when browning onions.
2)Mix together ketchup, sugar and vinegar in crock pot.
3)Add all ingredients in crock pot.
4)Cover and cook on low for 3-4 hours.
5)It may seem dry, but as it cooks it will become more saucy.
1 lb. bacon, chopped in squares
1 onion, chopped
1 C Ketchup
1/2 C Brown Sugar
3 Tbl Cider or Regular Vinegar
28 oz. can pork and beans
16 oz. can kidney beans
16 oz. can butter beans
16 oz. can northern beans
1)Brown bacon in a skillet. Drain, but reserve 2 Tbl to use when browning onions.
2)Mix together ketchup, sugar and vinegar in crock pot.
3)Add all ingredients in crock pot.
4)Cover and cook on low for 3-4 hours.
5)It may seem dry, but as it cooks it will become more saucy.
Swiss Oatmeal
1-1/2 cups water
3/4 cup steel-cut oats
3/4 cup fat-free milk
1 6-oz carton plain low-fat yogurt
3 tbsp honey
1/4 tsp apple pie or pumpkin pie spice
1/8 tsp salt
1/2 cup assorted dried fruit, such as cranberries; blueberries; snipped apples, apricots, or plums (prunes); and/or dried fruit bits
1/3 cup coarsely chopped almonds, toasted Sliced banana (optional)
In 2-qt saucepan combine water and oats. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes (oats will not be tender). Remove from heat; transfer to mixing bowl. Cool 5 minutes. Stir in milk, yogurt, 2 tablespoons honey, apple pie spice, salt, and dried fruits. Cover; chill 12 hours or up to 3 days.
To serve, heat oatmeal in saucepan over low heat 10 minutes. Stir in the remaining 1 tbsp honey. Divide among serving bowls. Top with almonds and sliced banana.
Makes 3-1/4 cups (5, 2/3-cup servings)
3/4 cup steel-cut oats
3/4 cup fat-free milk
1 6-oz carton plain low-fat yogurt
3 tbsp honey
1/4 tsp apple pie or pumpkin pie spice
1/8 tsp salt
1/2 cup assorted dried fruit, such as cranberries; blueberries; snipped apples, apricots, or plums (prunes); and/or dried fruit bits
1/3 cup coarsely chopped almonds, toasted Sliced banana (optional)
In 2-qt saucepan combine water and oats. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes (oats will not be tender). Remove from heat; transfer to mixing bowl. Cool 5 minutes. Stir in milk, yogurt, 2 tablespoons honey, apple pie spice, salt, and dried fruits. Cover; chill 12 hours or up to 3 days.
To serve, heat oatmeal in saucepan over low heat 10 minutes. Stir in the remaining 1 tbsp honey. Divide among serving bowls. Top with almonds and sliced banana.
Makes 3-1/4 cups (5, 2/3-cup servings)
Asian Noodle Slaw
6 oz multigrain spaghetti or soba (buckwheat) noodles
1/3 cup peanut sauce
1/3 cup carrot juice
1 tbsp finely chopped, peeled fresh ginger
1 tbsp canola oil
1 16-oz pkg shredded broccoli (broccoli slaw mix)
3/4 cup shredded carrots
Cook pasta according to package directions; drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm. In a bowl whisk together peanut sauce and carrot juice; set aside.
In a wok or nonstick skillet stir-fry ginger in hot oil over medium -high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for 1 minute.
Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat. Serve warm.
Makes 4 servings.
1/3 cup peanut sauce
1/3 cup carrot juice
1 tbsp finely chopped, peeled fresh ginger
1 tbsp canola oil
1 16-oz pkg shredded broccoli (broccoli slaw mix)
3/4 cup shredded carrots
Cook pasta according to package directions; drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm. In a bowl whisk together peanut sauce and carrot juice; set aside.
In a wok or nonstick skillet stir-fry ginger in hot oil over medium -high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for 1 minute.
Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat. Serve warm.
Makes 4 servings.
Bulgur-Mushroom Stovetop Pilaf
1 medium onion, chopped
1 tbsp olive oil
1 14-oz can chicken broth
1 cup apple juice
1/2 cup wild rice, rinsed
2 cups quartered or sliced stemmed shiitake, cremini, or button mushrooms
1/2 cup bulgur
1 medium red or green sweet pepper, seeded and chopped
1/2 cup snipped fresh flat-leaf (Italian) parsley
1/4 cup chopped walnuts, toasted
Freshly cracked black pepper
1 oz feta cheese, crumbled (1/4 cup)
In saucepan cook onion in hot oil 5 minutes or until tender, stirring occasionally. Add broth, apple juice, and wild rice. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.
Stir in mushrooms and bulgur. Cook, covered, 10-15 minutes more or until grains are tender and most of the liquid is absorbed. Stir in sweet pepper; remove from heat. Cover; let stand 5 minutes. Stir in parsley and walnuts. Season to taste with cracked black pepper. Sprinkle with feta cheese.
Makes 6 (3/4-cup) servings
1 tbsp olive oil
1 14-oz can chicken broth
1 cup apple juice
1/2 cup wild rice, rinsed
2 cups quartered or sliced stemmed shiitake, cremini, or button mushrooms
1/2 cup bulgur
1 medium red or green sweet pepper, seeded and chopped
1/2 cup snipped fresh flat-leaf (Italian) parsley
1/4 cup chopped walnuts, toasted
Freshly cracked black pepper
1 oz feta cheese, crumbled (1/4 cup)
In saucepan cook onion in hot oil 5 minutes or until tender, stirring occasionally. Add broth, apple juice, and wild rice. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.
Stir in mushrooms and bulgur. Cook, covered, 10-15 minutes more or until grains are tender and most of the liquid is absorbed. Stir in sweet pepper; remove from heat. Cover; let stand 5 minutes. Stir in parsley and walnuts. Season to taste with cracked black pepper. Sprinkle with feta cheese.
Makes 6 (3/4-cup) servings
Broccoli Ham Ring
(very similar to a Pampered Chef recipe)
1/4 pound ham, chopped
1/4 pound fresh broccoli, chopped
1 small onion, chopped
1/2 cup fresh parsley, chopped
6 oz Swiss or Cheddar cheese, shredded
1 Tbsp Dijon mustard
1 tsp lemon juice
2 cans (8 oz.) refrigerated crescent rolls
Preheat oven to 350.
Coarsely chop ham, broccoli, onion and parsley. Mix in a bowl and add cheese, mustard and lemon juice. Set aside.
On a round pizza pan, arrange crescent triangles in a circle with the bases overlapping and the points to the outside. There should be a 3 inch diameter circle in the center.
Evenly spoon filling over base. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered.
Bake 20-25 minutes or until golden brown.
1/4 pound ham, chopped
1/4 pound fresh broccoli, chopped
1 small onion, chopped
1/2 cup fresh parsley, chopped
6 oz Swiss or Cheddar cheese, shredded
1 Tbsp Dijon mustard
1 tsp lemon juice
2 cans (8 oz.) refrigerated crescent rolls
Preheat oven to 350.
Coarsely chop ham, broccoli, onion and parsley. Mix in a bowl and add cheese, mustard and lemon juice. Set aside.
On a round pizza pan, arrange crescent triangles in a circle with the bases overlapping and the points to the outside. There should be a 3 inch diameter circle in the center.
Evenly spoon filling over base. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered.
Bake 20-25 minutes or until golden brown.
Whole Wheat Bread
(Sandie McBrearity's bread machine recipe)
for a 2 pound loaf:
Warm Water ...................1½ cup
Molasses or Honey .............3 TBSP
Dry Milk ...........................3 TBSP
Gluten or dough enhancer ...3 TBSP
Apple sauce......................¼ cup
White flour........................1 cup
Active dry yeast.................2¼ tsp
Mix all ingredients above in bread machine- let sit 10 minutes then put the ingredients below on top of those above and select "Rapid Whole Wheat Cycle" or equivalent on your machine and let the machine do the rest!
Whole Wheat Flour..........3 cups
Salt .............................2 tsp
Oil or butter...................3 TBSP (I use butter because is mixes in well,
the oil would just need to be added before the wheat flour if you choose to use oil)
I personally do not like the bread machine loaf shape so actually mix everything in my kitchen aid and put dough in a traditional loaf pan and bake in a 350 oven for 55 minutes after letting it rise 2 times...
for a 2 pound loaf:
Warm Water ...................1½ cup
Molasses or Honey .............3 TBSP
Dry Milk ...........................3 TBSP
Gluten or dough enhancer ...3 TBSP
Apple sauce......................¼ cup
White flour........................1 cup
Active dry yeast.................2¼ tsp
Mix all ingredients above in bread machine- let sit 10 minutes then put the ingredients below on top of those above and select "Rapid Whole Wheat Cycle" or equivalent on your machine and let the machine do the rest!
Whole Wheat Flour..........3 cups
Salt .............................2 tsp
Oil or butter...................3 TBSP (I use butter because is mixes in well,
the oil would just need to be added before the wheat flour if you choose to use oil)
I personally do not like the bread machine loaf shape so actually mix everything in my kitchen aid and put dough in a traditional loaf pan and bake in a 350 oven for 55 minutes after letting it rise 2 times...
Blue Cheese-and-Green Onion Potato Salad
3 lb new potatoes, quartered
2 tsp salt, divided
1/3 cup sliced green onions
1 container (8 oz) sour cream
1/2 cup refrigerated blue cheese dressing
1/2 tsp freshly ground pepper
1/2 cup crumbled blue cheese
Bring potatoes, 1 tsp salt, and water to cover to a boil. Cook 10-15 minutes, or just until tender; drain.
Stir together green onions, next 3 ingredients, and remaining salt in a large bowl; add potatoes and crumbled blue cheese, stirring gently to coat. Serve immediately, or cover and chill until ready to serve.
Makes 8 servings.
2 tsp salt, divided
1/3 cup sliced green onions
1 container (8 oz) sour cream
1/2 cup refrigerated blue cheese dressing
1/2 tsp freshly ground pepper
1/2 cup crumbled blue cheese
Bring potatoes, 1 tsp salt, and water to cover to a boil. Cook 10-15 minutes, or just until tender; drain.
Stir together green onions, next 3 ingredients, and remaining salt in a large bowl; add potatoes and crumbled blue cheese, stirring gently to coat. Serve immediately, or cover and chill until ready to serve.
Makes 8 servings.
Tuesday, August 24, 2010
Berry Purple Smoothie
20 oz crushed pineapple in juice
2 c frozen or fresh blueberries
1-1/2 c ice cubes
6 oz fruity yogurt (soy if you want it vegan)
2 c frozen or fresh blueberries
1-1/2 c ice cubes
6 oz fruity yogurt (soy if you want it vegan)
Berry Blast Smoothie
11.5 oz can berry juice concentrate
1 c ice cubes
8 oz strawberry yogurt (soy if you're doing vegan)
1 c frozen strawberries
makes 40 oz
1 c ice cubes
8 oz strawberry yogurt (soy if you're doing vegan)
1 c frozen strawberries
makes 40 oz
Beef Penne Pasta
by Marty Hernendez
Ingredients:
1 ½ box of penne pasta
2 T oil
1 garlic clove
1 small onion finely chopped
1 small package of sliced mushrooms
2 zucchini chopped
1 28 oz can diced tomatoes
1 big can crushed tomatoes
Salt
Pepper
1 Basil leaf
1 pound hamburger
1/2 cup Italian Seasoning (a spice found at Sam's Club)
2 cups shredded colby
Heat oil in saucepan. Sauté onions until soft, add garlic, and zucchini lower heat until zucchini is tender but not mushy, add mushroom and simmer for 5 min. Set aside. In another saucepan heat oil and combine all tomatoes, salt and pepper to taste, add basil leaf. Simmer on low. In another saucepan cook your meat and add Italian seasonings. Combine all ingredients in large pot and simmer for 20 min on low. Cook pasta as package directs; drain. Combine sauce, pasta and cheese in a casserole pan. Bake at 350 for 30-40 minutes.
Ingredients:
1 ½ box of penne pasta
2 T oil
1 garlic clove
1 small onion finely chopped
1 small package of sliced mushrooms
2 zucchini chopped
1 28 oz can diced tomatoes
1 big can crushed tomatoes
Salt
Pepper
1 Basil leaf
1 pound hamburger
1/2 cup Italian Seasoning (a spice found at Sam's Club)
2 cups shredded colby
Heat oil in saucepan. Sauté onions until soft, add garlic, and zucchini lower heat until zucchini is tender but not mushy, add mushroom and simmer for 5 min. Set aside. In another saucepan heat oil and combine all tomatoes, salt and pepper to taste, add basil leaf. Simmer on low. In another saucepan cook your meat and add Italian seasonings. Combine all ingredients in large pot and simmer for 20 min on low. Cook pasta as package directs; drain. Combine sauce, pasta and cheese in a casserole pan. Bake at 350 for 30-40 minutes.
Baked Potato Soup
From: Melissa Hammer
1/2 lb butter (1 cup/2 sticks)
1 small onion chopped finely
1 cup flour
1 quart half and half
4 lbs baked potatoes
1 tsp salt-more to taste
1/2 tsp pepper-more to taste
1/2-1 tsp hot sauce-depending on flavor
1/2 gal. 64 ounces of chicken stock
Saute onions and butter until onions are translucent. Make rue by adding flour to butter mixture and then gradually adding the chicken stock. Add half and half, seasonings, and potatoes. Top with cheese, bacon bits, and green onion. Makes 1 1/2 gallons.
1/2 lb butter (1 cup/2 sticks)
1 small onion chopped finely
1 cup flour
1 quart half and half
4 lbs baked potatoes
1 tsp salt-more to taste
1/2 tsp pepper-more to taste
1/2-1 tsp hot sauce-depending on flavor
1/2 gal. 64 ounces of chicken stock
Saute onions and butter until onions are translucent. Make rue by adding flour to butter mixture and then gradually adding the chicken stock. Add half and half, seasonings, and potatoes. Top with cheese, bacon bits, and green onion. Makes 1 1/2 gallons.
Bacon-Wrapped Barbecue Burgers
Bacon-Wrapped Barbecue Burgers
Makes 4 servings
8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
½ cup chopped Vidalia or sweet onion
2 tsp. olive oil
½ cup bottled honey barbecue sauce, divided
1 ½ lb. ground beef
Wooden picks
¼ tsp. salt
4 sesame seed hamburger buns, toasted
Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at HIGH 2 minutes or until edges begin to crinkle and bacon is partially cooked.
Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbeque sauce.
Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes.
Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.
Makes 4 servings
8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
½ cup chopped Vidalia or sweet onion
2 tsp. olive oil
½ cup bottled honey barbecue sauce, divided
1 ½ lb. ground beef
Wooden picks
¼ tsp. salt
4 sesame seed hamburger buns, toasted
Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at HIGH 2 minutes or until edges begin to crinkle and bacon is partially cooked.
Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbeque sauce.
Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes.
Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.
Bacon, Spinach, & Tomato Salsa Sandwich
Bacon, Spinach, & Tomato Salsa Sandwich
2 large ripe tomatoes, seeded, coarsely chopped, (about 1-3/4 cups)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tbsp finely chopped fresh jalapeño Chile pepper
1 tbsp lime juice
1/8 tsp kosher salt or salt
8 slices bacon
1/4 cup mayonnaise
4 10-inch vegetable-flavor flour tortillas or flour tortillas
2 cups fresh baby spinach
For tomato salsa, in a medium bowl combine tomatoes, onion, cilantro, and Chile pepper. Stir in lime juice and salt. Set aside.
Cook bacon according to package directions. Drain well on paper towels; cut bacon in large pieces.
For Sandwiches, spread mayonnaise on tortillas; top with spinach. With a slotted spoon, scoop salsa on spinach. Top with bacon. Roll up tortillas to enclose filling. Cut each tortilla in half.
Makes 4 servings.
2 large ripe tomatoes, seeded, coarsely chopped, (about 1-3/4 cups)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tbsp finely chopped fresh jalapeño Chile pepper
1 tbsp lime juice
1/8 tsp kosher salt or salt
8 slices bacon
1/4 cup mayonnaise
4 10-inch vegetable-flavor flour tortillas or flour tortillas
2 cups fresh baby spinach
For tomato salsa, in a medium bowl combine tomatoes, onion, cilantro, and Chile pepper. Stir in lime juice and salt. Set aside.
Cook bacon according to package directions. Drain well on paper towels; cut bacon in large pieces.
For Sandwiches, spread mayonnaise on tortillas; top with spinach. With a slotted spoon, scoop salsa on spinach. Top with bacon. Roll up tortillas to enclose filling. Cut each tortilla in half.
Makes 4 servings.
Macaroni & Cheese with bacon
Macaroni & Cheese with bacon
8 slices thick-cut bacon
2 cups elbow macaroni
1 cup whipping cream
1/8 tsp ground nutmeg
6 oz gruyere, grated
salt & freshly ground pepper
4 tbsp grated parmesan cheese
Preheat the oven to 400 degrees. Butter a medium-size baking dish. Cook the bacon until. Drain on paper towels. When cool, cut or break into small pieces. Cook the macaroni until al dente. Drain well.
Mix the cream, milk, bacon, nutmeg, and about 1/3 of the gruyere in a large bowl. Add the macaroni and mix. Taste, then season with salt and pepper. Transfer the macaroni mixture to the greased baking dish. Sprinkle the remaining Gruyere on top. Then sprinkle with parmesan. Bake for about 20 minutes.
8 slices thick-cut bacon
2 cups elbow macaroni
1 cup whipping cream
1/8 tsp ground nutmeg
6 oz gruyere, grated
salt & freshly ground pepper
4 tbsp grated parmesan cheese
Preheat the oven to 400 degrees. Butter a medium-size baking dish. Cook the bacon until. Drain on paper towels. When cool, cut or break into small pieces. Cook the macaroni until al dente. Drain well.
Mix the cream, milk, bacon, nutmeg, and about 1/3 of the gruyere in a large bowl. Add the macaroni and mix. Taste, then season with salt and pepper. Transfer the macaroni mixture to the greased baking dish. Sprinkle the remaining Gruyere on top. Then sprinkle with parmesan. Bake for about 20 minutes.
Asian Noodle Slaw
Asian Noodle Slaw
6 oz multigrain spaghetti or soba (buckwheat) noodles
1/3 cup peanut sauce
1/3 cup carrot juice
1 tbsp finely chopped, peeled fresh ginger
1 tbsp canola oil
1 16-oz pkg shredded broccoli (broccoli slaw mix)
3/4 cup shredded carrots
Cook pasta according to package directions; drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm. In a bowl whisk together peanut sauce and carrot juice; set aside.
In a wok or nonstick skillet stir-fry ginger in hot oil over medium -high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for 1 minute.
Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat. Serve warm.
Makes 4 servings.
6 oz multigrain spaghetti or soba (buckwheat) noodles
1/3 cup peanut sauce
1/3 cup carrot juice
1 tbsp finely chopped, peeled fresh ginger
1 tbsp canola oil
1 16-oz pkg shredded broccoli (broccoli slaw mix)
3/4 cup shredded carrots
Cook pasta according to package directions; drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm. In a bowl whisk together peanut sauce and carrot juice; set aside.
In a wok or nonstick skillet stir-fry ginger in hot oil over medium -high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for 1 minute.
Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat. Serve warm.
Makes 4 servings.
Argentine Beef
Argentine Beef (slow cooker recipe)
by Maria Call
3-4 pound beef roast
1 packet Lipton onion soup mix
garlic cloves
1 small can tomato sauce
1 packet spaghetti mix
1 can mushrooms
oregano
spaghetti noodles
mozzarella cheese
butter
In a slow cooker, add roast, onion soup and garlic. Cook on low for 7 hours.
Add tomato sauce, spaghetti mix, mushrooms and oregano and continue cooking for another 1-2 hours. The beef should be stringy.
Serve over cooked spaghetti noodles and top with butter and mozzarella cheese.
*Leftover beef is perfect for burritos, taco salads or wraps later in the week.
by Maria Call
3-4 pound beef roast
1 packet Lipton onion soup mix
garlic cloves
1 small can tomato sauce
1 packet spaghetti mix
1 can mushrooms
oregano
spaghetti noodles
mozzarella cheese
butter
In a slow cooker, add roast, onion soup and garlic. Cook on low for 7 hours.
Add tomato sauce, spaghetti mix, mushrooms and oregano and continue cooking for another 1-2 hours. The beef should be stringy.
Serve over cooked spaghetti noodles and top with butter and mozzarella cheese.
*Leftover beef is perfect for burritos, taco salads or wraps later in the week.
Fudgy Frosting
Fudgy Frosting
one 120 oz pkg semisweet chocolate pieces
1/2 cup butter
8-oz carton sour cream
4-1/4 cups sifted powdered sugar
In large pan over low heat melt and stir one 120oz pkg semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz carton sour cream. Stir in 4-1/4 cups sifted powdered sugar; stir until smooth. Makes 4 cups.
one 120 oz pkg semisweet chocolate pieces
1/2 cup butter
8-oz carton sour cream
4-1/4 cups sifted powdered sugar
In large pan over low heat melt and stir one 120oz pkg semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz carton sour cream. Stir in 4-1/4 cups sifted powdered sugar; stir until smooth. Makes 4 cups.
Chocolate Sour Cream Cake
Chocolate Sour Cream Cake
2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1-1/4 cup sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 8-oz carton dairy sour cream
1 cup milk
1 recipe Fudgy Frosting (See recipe for Fudgy Frosting)
Let eggs stand at room temperature 30 minutes. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Set aside.
In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.
Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.
Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting.
Serves 16.
Fudgy Frosting
one 120oz pkg semisweet chocolate pieces
1/2 cup butter
8-oz carton sour cream
4-1/4 cups sifted powdered sugar
In large pan over low heat melt and stir one 120oz pkg semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz carton sour cream. Stir in 4-1/4 cups sifted powdered sugar; stir until smooth. Makes 4 cups.
2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1-1/4 cup sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 8-oz carton dairy sour cream
1 cup milk
1 recipe Fudgy Frosting (See recipe for Fudgy Frosting)
Let eggs stand at room temperature 30 minutes. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Set aside.
In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.
Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.
Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting.
Serves 16.
Fudgy Frosting
one 120oz pkg semisweet chocolate pieces
1/2 cup butter
8-oz carton sour cream
4-1/4 cups sifted powdered sugar
In large pan over low heat melt and stir one 120oz pkg semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz carton sour cream. Stir in 4-1/4 cups sifted powdered sugar; stir until smooth. Makes 4 cups.
Subscribe to:
Comments (Atom)