What's For Dinner

Hasselback Potatoes

2011-10-09T06:50:00.003-06:00

Ingredients:

2 whole Golden Potatoes

2 Tablespoons Butter

1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly

⅛ teaspoons Garlic Powder

¼ teaspoons Kosher Salt

2 teaspoons Olive Oil

¼ cups Heavy Cream

¼ cups Cheddar Cheese Blend

Directions:
Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!

White Chocolate Pumpkin Spice Cookies

2011-10-09T06:44:00.001-06:00

Ingredients

2-¼ cups All-purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Ground Cinnamon

2 teaspoons Pumpkin Pie Spice

½ teaspoons Salt

½ cups Butter, Softened

1 cup Granulated Sugar

½ cups Brown Sugar

1 cup Pumpkin Puree

1 whole Egg

1 teaspoon Vanilla Extract

1-½ cup White Chocolate Chips

Instructions
Preheat oven to 350ºF. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg, and vanilla and combine thoroughly. Slowly add the dry ingredients. Stir in the chocolate chips. Drop spoonfuls of dough on a cookie sheet lined with parchment paper.
Bake for 10-12 minutes in the preheated oven. Cool for a couple minutes on the cookie sheet. The recipe makes 36 small cookies or 18 large cookies.

Grilled Salmon with Cucumber Yogurt Salad

2011-03-18T09:59:00.002-06:00

Prep Time: 8 minutes
Cook Time: 10 minutes
Chill: 15 minutes
Yield: Serves 4

Ingredients
2 cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch slices
1 cup plain yogurt
1/2 small clove garlic, minced
1 teaspoon dried dill, or 1 Tbsp. chopped fresh dill
1 1/2 pounds salmon fillet, cut into 4 pieces
1 tablespoon olive oil
Salt and pepper

Preparation
1. In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.

2. Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.

3. Season cucumber salad with salt and pepper and serve alongside salmon.

Sweet and Sour Pineapple Chicken

2010-12-26T09:17:00.002-07:00

Prep and cook time: 30 minutes

Ingredients:
1 tablespoon canola oil
4 boneless, skinless chicken breasts, cut into cubes
1 cup snow peas, halved
1 green bell pepper , cut into large chunks
1 yellow onion , cut into large chunks
1 14-ounce can pineapple chunks, undrained
1/4 cup water
1/4 cup brown sugar
3 tablespoons white vinegar
2 tablespoons soy sauce (low sodium)
1 tablespoon cornstarch
1 teaspoon ginger, minced
1 garlic clove(s), minced
1 cup jasmine rice, uncooked

Directions:
[1] Heat oil in a large skillet or wok over high heat. Add chicken and stir-fry until cooked through and slightly browned, about 5 minutes. Remove to a bowl, leaving the oil behind. Add snow peas, green pepper and onion to the skillet and stir-fry for 1 or 2 minutes, just until the color brightens. Add to the bowl with the chicken.
[2] Drain the juice from the pineapple chunks into a measuring cup. (Reserve the pineapple chunks.) Into the juice mixture, stir in water, brown sugar, vinegar, soy sauce, cornstarch, ginger and garlic.
[3] Pour this mixture into the skillet, lower the heat to medium and cook, stirring to scrape up any browned bits from the bottom of the pan, until the sauce simmers and begins to thicken, about 3 minutes.
[4] Return the chicken and vegetables to the pan along with the pineapple chunks and continue to cook, stirring constantly for 3 to 5 minutes or until the sauce is glossy and thick and everything is heated through.
[5] Meanwhile, cook rice according to package instructions. Serve over rice.

Sesame Drumsticks

2010-12-26T09:15:00.001-07:00

Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:
3 tablespoons soy sauce (low sodium)
2 tablespoons canola oil
1/2 cup toasted sesame seeds
8 chicken drumsticks
1 cup jasmine rice, uncooked
olive oil cooking spray

Directions:
Preheat oven to 425 degrees.
[1] In a bowl, mix soy sauce and oil. Put sesame seeds on a plate. Roll drumsticks in soy mixture (add more soy if needed), then in sesame seeds to coat. Spray a baking pan with cooking spray and place the drumsticks in the pan, make sure they are spread apart.
[2] Place chicken on lower rack in oven and bake until well browned (180° in center of thickest part), 30 to 35 minutes. Meanwhile, cook rice according to package instructions. Serve the drumsticks with the rice.

Philly Cheese Steak Sandwiches

2010-12-26T09:12:00.000-07:00

Prep and cook time: 25 minutes

Ingredients:
4 fresh Italian rolls , split in half crosswise
2 tablespoons olive oil
1 yellow onion , thinly sliced
1 green bell pepper , thinly sliced
1 red bell pepper , thinly sliced
1 teaspoon garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 pound roast beef, thinly sliced
8 slices provolone cheese
olive oil cooking spray

Directions:

Preheat the oven to 200 degrees
[1] Heat the rolls in foil in the oven.
[2] Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds.
[3] Spray a second skillet with cooking spray and heat over medium heat. Add the meat to the hot pan and brown on both sides. I
[4] Mix in the sautéed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately.
Note: If you use a griddle, you can heat the meat on one side of it.

Chicken and Rice Casserole

2010-12-26T09:08:00.000-07:00

Cook Time: 1 hour
Total Time: 1 hour

Ingredients:
•1 cup uncooked rice
•1 can cream of mushroom soup
•1/2 soup can water
•1 pkg. dry onion soup mix
•4 chicken breast halves or other chicken pieces for 4

Preparation:
Grease baking dish. Place rice in dish. Combine soup, water and soup mix and pour over rice. Place chicken on top and gently press down into liquid (does not need to be totally covered). Cover and bake at 350° for about 1 hour, or until rice is tender and liquid absorbed.
Note: This is more flavorful is made with bone-in chicken. It can also be made with pork chops.
Serves 4.

Chicken Pot Pie

2010-12-25T21:30:00.001-07:00

Chicken Pot Pie

1 package Puff Pastry – I could not find and bought pie crust for the top layer

1 package Pie Crust – I also bought Marie Callender’s frozen pie crust to use as the base crust

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 package (9 ounces) frozen mixed vegetables, thawed (corn,peas,green beans,carrots,potatoes,broccoli (whatever you like))

1. Prepare the pie crust according to the package directions.

2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. (I added some chopped onions first before putting in the chicken, then I season chicken with some salt, pepper, garlic and onion powder).
* My tweak : I used the crock pot with 4 frozen chic breasts. In the crock pot, I laid the 4 breasts in, 2 cups of chicken broth and 1 or 2 cups water. I filled until all breasts covered. Cooked on high for 4 hrs.. After 4 hrs, I just shredded the meat with 2 forks and left in the juice. You can turn cooker off.

3. Stir the vegetables and soup in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the chicken is cooked through, stirring occasionally. Season to taste.( salt, pepper, or other seasonings)
* I found I only needed pepper and garlic powder

4. Fill pie crust with chicken filling and top with Puff Pastry (cut into strips) and bake according to pastry directions.
* My tweak: I bought frozen Marie Callender pie crust. This comes with 2 so you can use the 2nd as a top. I didn't know this and bought pie crust from cookie section and rolled it out (comes with 2 pre-rolled crusts) and pressed sides down. I didn't pre-cook the bottom shell and it did awesome.

I pre-heat oven to 400 and baked for 15 min and then put foil on edges. Put back in for another 20 minutes.

Let cool for like 10-15 min and cut into slices.

Hope you enjoy!!!!!

Cranberry Pecan Stuffing

2010-12-25T21:27:00.002-07:00

Prep: 30 minutes Bake: 40 Minutes
Yield: 13 servings (3/4 cup each)

1 cup orange juice
1/2 cup dried cranberries
1/2 lb. bulk pork sausage
1/4 cup butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1 tsp. poultry seasoning
6 cups seasoned stuffing cubes
1 medium tart apple, peeled and finely chopped
1/2 cup chopped pecans
1/4 tsp. salt
1/8 tsp. pepper
3/4 to 1 cup chicken broth

In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl.
In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning.
Add to sausage. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325 degrees for 30 minutes. Uncover; bake 10 -15 minutes longer or until lightly browned.
Editor's Note: This recipe makes enough stuffing to stuff a 14-lb. turkey. Bake until a meat thermometer reads 180 degrees for turkey and 165 degrees for stuffing.

Sue's Squash Soup

2010-12-25T21:26:00.002-07:00

Ingredients:
•1 large butternut squash, 2 1/2 to 3 pounds
•1 1/2 cups apple cider
•1/3 cup brown sugar
•2 cinnamon sticks, cut in half crosswise
•2 tablespoons melted butter
•1 cup diced onion
•2 tablespoons butter
•4 cups chicken broth
•dash ground ginger
•dash ground nutmeg
•1/2 cup heavy cream
•salt, to taste

Preparation:
Using a vegetable peeler, peel the squash. Cut into chunks, removing seeds and soft fibers with a spoon. Put in a bowl; add apple cider, brown sugar, and cinnamon stick pieces then drizzle all over with the melted butter. Pour the mixture into a 9x13-inch baking pan; cover tightly with foil and cook at 450° for 1 hour, or until very tender.
Meanwhile, cook diced onion in a large saucepan in the 2 tablespoons butter. When onion is ver tender, add chicken broth; bring to a boil; remove from heat and set aside. When squash is very tender, remove from oven. Remove cinnamon from the squash. With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan. Bring to a simmer. Working in about 4 batches, puree the squash mixture in a blender; return to the saucepan. Stir in the ginger and nutmeg and the heavy cream, along with salt, to taste. Heat through. Serve with butter-toasted pumpkin seeds (below), if desired, or sprinkle with a little cinnamon, toasted pecans, or chopped peanuts.

Cindy's Brownie Truffle

2010-12-25T21:25:00.002-07:00

1 pkg of brownie (baked)
1 large box of instant chocolate pudding
1 container of Cool Whip
1 bag of Heath chocolate toffee pieces

Cut or break up the brownies into bite size pieces. Take half the pan and place it in the bottom of a trifle bowl. Top the brownies with half the pudding, then sprinkle 1/3 of the bag of toffee over the pudding. After the toffee, top with 1/2 the Cool Whip. Repeat the layers again and top it with the last of the toffee pieces.

Now, I used to call this my Kahlua trifle. I would drizzle Kahlua over the brownie layer. It's really good, but I don't do it that way when I know kids will be eating it.

White Chicken Chili

2010-12-25T21:20:00.000-07:00

Ingredients

1/2 lb. dried navy beans, picked over to remove any damaged beans
1 large white onion, chopped
1/2 c. unsalted butter
1/4 c. all-purpose flour
3/4 c. chicken broth
2 c. half-and-half
1 tsp Tabasco red pepper sauce, or to taste
1 1/2 tsps chili powder
1 tsp ground cumin
1/2 tsp kosher salt, or to taste
1/2 tsp white pepper, or to taste
2 jalapenos, seeds and stems removed, finely diced
2 lbs. ckickn tenders OR breasts, cooked and cut into 1/2-inch pieces
1 1/2 c grated monterey jack cheese (about 6 oz)
1/2 c sour cream
garnish cilantro leaves
garnish* tomato salsa

1- soak the beans in cold water overnight.
2- Drain them in a colander and place in a pot with fresh cold water to cover by 2 inches. Cook the beans at a bare simmer until tender (about 1 hr.) and drain in a colander.
3- In a skillet, cook the onion in 2 Tablespoons of the butter over medium heat until softened.
4- In a 6-8 quart heavy stock-pot, melt the remaining 6 tablespoons butter over moderately low heat and whisk in the flour. Cook the roux, whisking constantly for 3 minutes. Stir in the onion and gradually add the broth and half-and-half, whisking constantly. Bring the mixture to a boil and then lower heat to a simmer, stirring occasionally, until thickened (about 5 minutes)
5- Stir in the tabasco, chili poweder, cumin, salt and white pepper. Add the beans, jalapenos, chicken and monterey jack and cook the mixture over medium-low heat, stirring regularly, for 20 minutes. Stir the sour cream into the chili.
6- Garnish with cliantro and tomato salsa.
Serves 8

*To make a basic salsa, combine peeled, small-dice tomatoes; chopped cilantro; lime juice; chili peppers, such as jalapenos; salt and pepper; and chopped green onion. Adjust the seasonings to taste.

Veggie Soup from Mom

2010-12-25T21:18:00.000-07:00

Ingredients
-1 can of stewed tomatoes (15 oz.)
-1 49 oz. can of tomatoe juice
-1 small onion chopped
-carrots chopped
-green beans
-celery
-cabbage
-frozen corn
-frozen peas
-red potatoes cut up with peel still on, or regular potato. (peeled and cut into bite sizes)
-1 envelope lipton onion soup mix
- 1 - 1 1/2 lbs. red meat. (Can be stew meat cubes or round steak cut up into small bite sized peices)

Cut up meat and brown in a skillet with a very small amount of oil. Can also be browned in dutch oven that you cook the soup in, less pans to wash!

You can also throw in any veggies you want. I don't really measure the amount of each veggie but if I had to guess I'd say I put about a cup of each give or take.. If you want more cabbage then use more.
After browning the meat throw all of the other ingredients into the dutch oven and bring to a boil. Then turn it down to medium and let it simmer for an hour to an hour and a half or until the veggies are to your likeing.
Then to top it off, corn bread is excellent with it!

Roast Recipe from Lie-fa

2010-12-25T21:15:00.000-07:00

Creamy Horseradish

1 cup sour cream
1/4 cup horse radish
1 tsp Dijon mustard
1 tsp lemon juice
1/4 tsp Sea salt

Let sit in fridge to meld flavors.

Roast

+ 1 beef rib roast, small end, chine (back) bone removed (6 to 8 lb.)
+ 1 can (14 to 14-1/2 oz.) beef broth
+ 2 tsp. chopped fresh thyme
Rub:
+ 2 Tbsp. pepper seasoning blend
+ 2 Tbsp. minced garlic

What to do:
1. Heat oven to 350°F. Combine rub ingredients; reserve 2 Tbsp. Press remaining rub onto beef roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hrs. for medium rare; 2-3/4 to 3 hrs. for medium.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 min. (Temperature will rise to 145°F for medium rare; 160°F for medium.)
4. Combine broth and reserved rub in small saucepan; simmer 5 min. Add thyme; simmer 2 min. Carve roast; season with salt. Serve with seasoned broth.

Recipe Courtesy of The Beef Checkoff

Garam Masala-Chocolate Gingerbread

2010-12-02T21:04:00.000-07:00

Prep Time: 30 min
Inactive Prep Time: 3 hr
Cook Time: 12 min
Level: Intermediate
Serves: 3 dozen (3-inch) cookies

Ingredients
•3 cups all purpose flour, plus for dusting
•2/3 cup Dutch-processed cocoa powder
•1 teaspoon baking soda
•3/4 teaspoon fine salt
•1 1/2 teaspoons garam masala (Indian spice blend available at specialty shops)
•12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
•3/4 cup light brown sugar
•1 tablespoon freshly grated ginger
•1 large egg, lightly beaten
•1/2 cup molasses
•Chocolate Glaze, recipe follows
•Royal Icing, recipe follows
•Toasted fennel seed, dried rose petals and gold or silver dragees, for garnish

Directions
Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl. Set aside.

Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and beat in the egg until fully incorporated. Add the molasses and continue to beat until fully incorporated. Add the flour in 2 batches and mix on low until combined and forms a sticky dough. Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles. Chill for at least 2 hours and up to overnight.

Preheat the oven to 350 degrees F and adjust racks to the bottom and top half of the oven. Line 3 to 4 baking sheets with parchment paper. Lightly dust a clean work surface with flour.

Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes. Bake until the cookies are golden around the edges, about 12 minutes. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing. Garnish with toasted fennel seeds, dried rose petals, or silver dragees.

Chocolate Glaze:

6 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter
3 tablespoons corn syrup
3 tablespoons water

Combine all the ingredients in a microwave-safe bowl, cover with plastic wrap, and cook until the chocolate melts, about 1 1/2 minutes. Stir to smooth out and combine.

Royal Icing:

1 1/2 tablespoons egg white powder
3 cups confectioners' sugar
4 tablespoons water

Combine all the ingredients in a medium bowl. Beat with an electric hand mixer over medium-high speed until it forms thick and glossy peaks, about 6 minutes.

Cinnamon Apple Cranberry Sauce

2010-11-13T19:28:00.002-07:00

Ingredients
2 cups cranberry juice
1 (6-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 Gala apples, peeled, cored and diced
2 teaspoons corn starch

Directions
In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.

Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.

Remove from heat and pour into a serving bowl. Refrigerate until chickened, about 30 minutes. Remove the cinnamon sticks and serve.

Crockpot Lasagna

2010-11-06T19:42:00.000-06:00

http://www.oprah.com/food/Crock-Pot-Lasagna-Recipe

Ingredients
3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles (about three-quarters of a 1-pound box)
5 ounces (about 6 cups) baby spinach

Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
..

Instant Chai Tea Mix

2010-10-08T20:48:00.000-06:00

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French Vanilla flavored powdered non-dairy creamer
2 1/2 cups granulated sugar
1 1/2 cups unsweetened instant tea (I used decaf)
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamon (I did not use this, don't have any and it's expensive to buy. Just put in enough of the other to make up the difference).

In a large bowl, combine milk powder, non-dairy creamers, sugar and instant tea. Stir in spices. In a blender or food processor blend 1 cup at a time until mixture is the consistency of a fine powder.

To serve: stir 2 heaping tablespoons into a mug of hot water. ENJOY!!

Cookie Dough Truffles

2010-10-08T15:17:00.001-06:00

Safe to Eat Raw Cookie Dough

1 c. butter
3/4 c. brown sugar
1 box instant vanilla pudding (3oz box)
1/4 c. milk
1/2 tbsp vanilla
1 tsp baking soda
2 1/2 c. flour
2 c. chocolate chips

In large bowl, cream softened butter and sugar until fluffy. Add pudding and stir well. Add milk, vanilla and baking soda. Slowly mix in flour until smooth. Dough will be slightly sticky. Stir in chocolate chips and chill. Do not bake.

To make truffles:
Form chilled dough into balls and freeze. Dip balls in melted chocolate and chill again to set. Serve cold.

Note:
Chocolate bark melts easy and drys fast. The easiest and fastest way to melt the bark is to do so in the microwave and in a coffee mug. Melt the chocolate in 30 second intervals - stirring each time until your chocolate silky smooth. The mug gives a deep dipping well without using a ton of bark. Now it is time to dip the dough balls. Dip the bottom and place back on the cold cookie sheet (lined with parchment or wax paper). Stick dough balls back in the freezer for about 20 minutes. Time to dip the tops. After the whole ball is coated, shake off all the excess bark and place back on the cookie sheet. When you are finished dipping the tops, DO NOT place back into the freezer or you will get condensation on your truffles.

Chocolate Andes Mint Cookies

2010-09-23T20:54:00.003-06:00

1 pkg. devils food cake mix
1/2 cup oil
2 eggs
1 cup milk chocolate chips
36 Andes Mints (or buy the bag of Andes candy pieces by the chocolate chips)

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes, until tops of cookies just “crack.” Do not overcook! Remove cookies from oven and either place a mint or a spoonful of mint pieces atop each cookie. When candy is softened, swirl gently with knife. Cool completely to set candy (put them in the fridge for quick setting).

Oh, and I like to store them cold in the fridge, I like the chocolate when it hardens.

Garden Salad w/ Creamy Italian Dressing

2010-09-09T10:52:00.000-06:00

1/4 c. mayonnaise
2 green onions , chopped
2 tsp red wine vinegar
1 tsp sugar
1/4 tsp Italian seasoning
1/8 tsp garlic powder
coarse salt and freshly ground pepper, to taste
1/2 head Romaine lettuce, torn
1/2 cucumber , peeled and chopped
1 cup grape tomatoes

In a blender or food processor, combine mayonnaise, onions, vinegar, and sugar. Season with Italian seasoning, garlic powder and salt and pepper. Blend until smooth.

Place the lettuce, cucumber and tomatoes in a medium salad bowl and toss with enough dressing to coat. Serve immediately.

Grilled Cheese Steak Packets

2010-08-29T10:25:00.002-06:00

1 lb sirloin steak, thin sliced
2 white onions, sliced
8 oz button mushrooms, sliced
1 red bell pepper, sliced
1 teaspoon italian seasoning
4 slices provolone cheese
salt & pepper to taste
4 hoagie rolls
aluminum foil

Preheat grill to medium-high heat

Arrange sheets of foil, one for each meal, on the counter. Place equal portions of the onion, steak, mushrooms, pepper and italian seasoning in the center of the foil. Season to taste with salt and pepper. Top with 1 slice provolone.

Fold top and sides to seal packet, leave room for air to circulate.

Place packets on the grill, cook about 8-10 minutes until steak is cooked through. Carefully open packets, watch for steam. During the last few minutes of cooking, toast the rolls.

Serve steak and veggies in a hoagie roll.

Lemon Chicken Picata

2010-07-22T10:26:00.000-06:00

Ingredients
3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Directions
1.Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
2.Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
3.Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Fabulous Zucchini Grinders

2010-07-22T10:24:00.002-06:00

Ingredients
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

Directions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3.Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
4.Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

Garden Rotini with Grilled Zucchini and Chicken

2010-07-22T10:22:00.000-06:00

1 box garden rotini (tri colored pasta), cooked
4 boneless chicken breasts
1 zucchini, quartered lengthwise
olive oil
seasoned salt
4 Tbs. butter
1 clove garlic, minced or pressed
2 cups half & half, warmed
1/2 cup shredded parmesan
5 oz Gorgonzola cheese, crumbled
2 medium tomatoes, chopped
handful fresh basil, chopped

Toss pasta with oil according to package directions.

Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. Brush the zucchini with olive oil and sprinkle with seasoned salt. Grill for about 10 minutes. Cut the finished zucchini into bite sized pieces.

Melt the butter in a skillet. Cook the garlic in the butter for a minute or two. Whisk in the half & half and cook for a few minutes over medium heat. Add a pinch or two of seasoned salt. Stir in the cheeses and let them melt.

Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve. Makes approximately 6-8 servings.

BEEF POT ROAST IN THE MICROWAVE

2010-07-09T15:49:00.002-06:00

. 2-3 teaspoons olive oil or GARLIC INFUSED CANOLA OIL
. 3 ½ - 4 pounds boneless chuck roast
. 1 onion, chopped with the food chopper or sliced with the Ultimate Mandolin (On one occasion, I was out of onion and substituted a pouch of onion soup mix and 2 -3 Tsp. of water. I sprinkled the mix over the roast and added the water to provide moisture. Use less salt if doing this)
. 2 cloves garlic, pressed with garlic press
. Pampered Chef seasoning rub of your choice (we used bell pepper\herb) to taste
. 1 teaspoon coarse (Kosher) salt-I keep mine in a prep bowl & add in pinches
. 1/2-1 teaspoon freshly ground black pepper (use salt/pepper mill)
. Approximately 1/4-1/2 cup flour for coating the roast
. Worstershire sauce as desired

1. Rub meat with a little oil, sprinkle with seasoning rub (& rub into meat), salt and pepper. Dredge in flour to coat all sides.
2. Heat Family Skillet or Grill pan on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with chef's tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan.
3. Meanwhile, Arrange onion & garlic in the bottom of the deep covered baker, and sprinkle with salt and pepper. Add meat to baker, sprinkle Worchestershire sauce on top of meat, and cover.
4. Cook in Microwave ( with turntable and at least 1000 watts power) on high, 40-45 minutes.
5. KEEP LID ON BAKER TO PRESERVE STEAM FOR MOISTNESS.
6. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
If cooking in the oven...Preheat oven to 325 degrees F (165 degrees C). Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 ½ hours -2 hours more.

SMOKY BUFFALO CHICKEN WINGS

2010-07-09T15:46:00.002-06:00

24 chicken wing drumettes (2 1/2-3 lb)
1/2 tsp salt
1 tsp vegetable oil
1/4 cup buffalo wing sauce or Louisiana-style hot sauce
2 tbsp Smoky Barbecue Rub
Celery and Dip 4 large stalks celery
1/2 cup mayonnaise
1/3 cup sour cream
1/4 tsp coarsely ground black pepper
1/4 cup (1 oz) blue cheese crumbles

1. For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Chef's Tongs. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 180°F when inserted into meatiest part of wings alongside bones and meat is no longer pink.
2. Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in.) Santoku Knife. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl; whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.
3. Carefully remove baker from microwave and remove lid, lifting away from you. Drain wings in Colander. Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.
4. Combine hot sauce and rub in Stainless (6-qt.) Mixing Bowl; add wings and toss to coat using Master Scraper. Transfer wings to serving platter. Serve immediately with celery sticks and dip.

Yield: 8 servings Nutrients per serving: (3 wings, 2 celery sticks and about 2 tbsp dip): Calories 300, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 2 g, Protein 16 g, Sodium 670 mg, Fiber 1 g © The Pampered Chef, Ltd., 2001

GINGER’S CHICKEN CORDON BLEU

2010-07-09T15:45:00.002-06:00

. Pound the chicken thin (4 breasts work for us) –
. Sprinkle with salt and pepper
. On one side, spread a tiny bit of Dijon mustard (optional)
. Center of chicken, place a slice of Swiss cheese down the center, and a small piece of deli ham (boiled ham, nothing smoky for this recipe).
. Fold the cheese to fit. Roll and put a tooth pick in to secure it.
. Take a stack of crackers and crush in a bag along with 2 T grated Parmesan-Reggiano cheese and 1 T of Oregano.
. microwave a scoop of margarine in a bowl until melted (approx 30 seconds)
. Roll the chicken roll in the melted butter, and then roll it in the cracker crumb mixture.
. Place in Deep Covered Baker. Sprinkle a little of the left over cracker crumbs on top of it.
. Pour remaining butter over the rolls of chicken.
. Cover. Microwave on high for 12 mins. Let cool for a few minutes. Remove toothpicks before serving.

20-MINUTE BARBECUE RIBS

2010-07-09T15:34:00.002-06:00

1 rack (2½-3 pounds) pork loin back ribs (baby back ribs)
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ cup water

For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.

Sauce: combine ketchup, brown sugar, barbecue rub and vinegar in (1.5-qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat.
Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat. Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter.

Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any visible fat along the underside of the rack.

30-Minute Chicken Recipe

2010-07-09T15:31:00.000-06:00

Ingredients:
Seasoning Mixture
1 tablespoon all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt ¼ teaspoon coarsely ground black pepper
¼ teaspoon dried thyme leaves
Chicken - 1 whole chicken (3½-4 pounds)
1 tablespoon olive oil

Directions:
Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
Seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken in baker breast side up,.
Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165 F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees F).Yield: 4-6 servings

Variations:
• Use our Pampered Pantry rubs and seasoning mixes to give alternate flavors to your chicken.
• All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees F).
• Lightened-up 30-Minute Chicken - Carefully remove skin from chicken; season as recipe directs. Microwave, uncovered, on HIGH 20-25 minutes or until Pocket Thermometer registers 165 degrees F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees F).

Microwave White Chicken Chili

2010-07-09T15:30:00.000-06:00

Ingredients
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa Verde

Directions:
1. Using (5-in.) Santoku Knife, slice about ¼ in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with ¼ tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining ½ tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)
Nutrients per serving (1 cup):
Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt. Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired. ©The Pampered Chef, Ltd., 2009

The Deep Covered Baker – The crock pot of the future!

2010-07-09T15:22:00.002-06:00

Recipes previously made in a crock pot will come out much better in the Deep Covered Baker because of the unglazed interior, which gives your food much better flavor!

When using the oven, 200 degrees is the same as Low. 300 degrees is the same as High.

Many of the recipes can be made in the microwave. Using the microwave gives the same delicious flavor while slashing cooking time.
• Pork tenderloin (1 lb) takes approximately 6-8 minutes
• Whole chicken approximately 30 minutes
• 3-4 boneless chicken breasts approximately 12 minutes

Times will vary for each microwave. Try it! You will be amazed!

Cheesecake

2010-05-23T16:19:00.000-06:00

Ingredients

Crust:
* 1 1/2 c. nilla wafers, finely crushed
* 1/2 c. butter, melted

Filling:
* 2 pkgs cream cheese, softened
* 1 can sweetened condensed milk
* 1/2 c. lemon juice

Directions

Mix together crushed cookies and butter. Spread evenly into pie plate, chill for an hour. Mix together cream cheese, lemon juice and sweetened condensed milk until smooth. Spread mixture into cooled crust. Chill for several hours until firm. Optional, top with fresh fruit or grated chocolate

Chicken Fajitia Naked Buritto

2010-05-23T16:09:00.000-06:00

1lb chicken diced up
1 package taco seasoning
1 bag of birdseye steam brown rice
handful of cilantro chopped up
1 lime
1 bag frozen peppers and onions (or 1 can black beans)
avocado diced
sour cream
shredded cheese
tomatoes diced
onion, diced (optional)

Cook up the chicken until no longer pink & add the seasoning according to instructions.
Pop the rice in the mircrowave, once done add cilantro & juice of the lime
Stir fry peppers and onions with the cooked chicken for a few minutes.
(If using black beans, rinse them off and microwave them for about 1 min.)

In each bowl add rice, beans or veggies, chicken and the toppings of your choice.

Grilled Steaks with Gorgonzola Cream Sauce

2010-05-21T11:10:00.002-06:00

4 steaks of your choice, 1 1/4″ thick (strip, ribeye, sirloin, filet etc.)
2 tablespoons cooking oil
salt and freshly ground black pepper
Gorgonzola Cream Sauce (see below)

1. Let steaks sit on the counter for 15 minutes to take off the chill. Pat the steaks very dry, brush each side with the oil and season with salt and pepper on both sides (go easy on seasoning the steak with salt—the gorgonzola is a salty cheese).

2. Heat a grill pan or frying pan over high heat. When very hot, add the steaks and cook 3 minutes. Flip the steaks, turn the heat to medium-high and cook for an additional 6 minutes or until you reach desired level of doneness. Let steaks rest. Top with the Gorgonzola Cream Sauce.

Gorgonzola Cream Sauce
Serves 4

1/2 cup heavy cream
1 tablespoon minced fresh parsley or chives
4 ounces crumbled gorgonzola
2 ounces grated parmesan
1/8 teaspoon ground nutmeg

In a small sauce pan over medium heat, stir in heavy cream, parsley or chives, gorgonzola and parmesan cheese. Season with nutmeg. Whisk and let simmer for 30 seconds or until the much of the cheese has melted. Serve the cream sauce over steaks.

Pork Fried Rice

2010-05-16T13:23:00.000-06:00

Ingredients
1 (6 ounce) boneless pork loin chop, cut into 1/2 inch pieces
1/4 cup finely chopped carrot
1/4 cup chopped fresh broccoli
1/4 cup frozen peas
1 green onion, chopped
1 tablespoon butter
1 egg, beaten
1 cup cold, cooked long-grain rice
4 1/2 teaspoons reduced-sodium soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger

Directions
1.In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

Wheat Bread

2010-05-07T10:42:00.000-06:00

Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (I use Red Mill pastry wheat flour)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also)

Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. [more info on loaf pan sizes] Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!

Cinnamon Twists

2010-04-16T10:02:00.000-06:00

Sweet Dough:

2 pkg. yeast
1/4 c. sugar
1 c. warm water
1/3 c. nonfat dry milk
1/4 c. vegetable oil
1 tsp. salt
1 egg
3 and 3/4 to 4 and 1/4 c. all purpose flour

1. In a large bowl, sprinkle yeast and sugar over warm water. Stir with a wooden spoon until dissolved. Add dry milk, oil, salt, egg and 2 c. of the flour. Mix until well blended; about 3 minutes.
2. Stir in enough additional flour to make a soft dough. Knead on a lightly floured surface until no longer sticky; about 5 minutes.
3. Cover and let rest 15 minutes.

Filling:

1 c. sugar
2 Tablespoons grated orange peel
2 Tablespoons cinnamon
1/4 c. butter or margarine, softened

1. In a small bowl, stir together sugar, orange peel and cinnamon.
2. Divide the sweet dough in half. On a lightly floured surface roll out one half into a 16x12 inch rectangle. Spread 1 Tablespoon of softened butter, lengthwise, in a 4 inch wide strip, down the center of the rectangle. Sprinkle with 1/4 cup of the sugar mix.
3. Fold the rectangle lengthwise over the sugar. Spread the top of this part with 1 Tablespoon of softened butter and sprinkle with 1/4 cup of the sugar mix.
4. Fold the remaining part of the rectangle over the sugar. Pinch the seam to seal the edge.
5. Cut the folded rectangle crosswise into 16 strips. Twist each strip twice. Place on a greased baking sheet.
6. Repeat steps with the remaining dough, butter and sugar.
7. Cover and let rise until doubled; about 45 minutes. Bake at 375° F (175° C) for 15 minutes or until golden brown. Immediately remove from baking sheets. Serve warm.

Tip - use brown sugar instead of white granulated sugar

The Best Frosting Ever

2010-03-16T09:34:00.000-06:00

Ingredients

1 c. milk
5 tbsp flour
1 tsp vanilla
1 c. butter
1 c. granulated sugar (not powdered sugar!)

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Link

ABC Meatball Soup

2010-03-08T06:04:00.000-07:00

There are a couple of tricks here. Sauté your vegetables first before adding the broth so that you get a nice, mellow, sweet caramelization going on with the vegetables. Also, cook your pasta separate from the soup, and then combine them at the end just before serving. Dry pasta releases flavorless starch (which is why your pasta water is cloudy), and you don’t want that in your precious soup.

For the turkey meatballs:

1/2 pound ground turkey
1/2 teaspoon Kosher salt
freshly ground black pepper
1/4 cup breadcrumbs
1 egg
1/4 teaspoon poultry seasoning

For the soup:

1 carrot, diced
1 celery stalk, diced
1/2 bell pepper, diced
1/2 small onion, diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups prepared chicken broth (or vegetable broth)
2 cups water

1/2 pound dry ABC shaped pasta
4 ounces fresh baby spinach, chopped
2 tablespoons olive oil, divided

1. In a large bowl, combine the meatball ingredients and roll into three-quarter inch meatballs.

2. Heat a large pot over medium-high heat with just half of the olive oil. When hot, add the meatballs, not touching. Cook the meatballs until browned on all sides, about two minutes. You don’t have to cook meatballs through, as you will be adding them back into the soup to finish cooking. Scoop out the meatballs and set aside.

3. Pour in the remaining olive oil, and when hot, add the diced carrots, celery, bell pepper, onion. Sauté until the vegetables have softened, about two minutes. Season with the ground cumin and ground coriander. Give it a good stir. Pour in the chicken broth and water. Add the meatballs back in. Bring to a boil then turn the heat to low and let simmer for 20 minutes.

4. In the meantime, boil a pot of water and cook the pasta according to package instructions. Drain and set aside.

5. When the soup is ready, taste and season the soup with salt to your liking. Stir in the chopped spinach and the cooked pasta. Simmer for an additional 2 minutes and serve.

Cake Bites

2010-02-26T09:36:00.002-07:00

Ingredients:
-your favorite cake recipe (or a box mix is more than fine)
-a can of store bought frosting of your choice
-a bag of candy melts in the color(s) of your choice

Directions:
-Prepare a 9x13 baking pan and bake your cake according to directions and let cool completely.
-Add baked and cooled cake to large mixer bowl and add the frosting and stir to combine completely.
-Take small amounts of cake mixture and roll into 1-inch balls, placing onto a parchment lined baking sheet.
-When all cake balls are rolled, place baking sheet into freezer.
-Once first tray of balls are frozen hard (about 30 mins - 1 hr), in medium glass bowl, add candy melts and microwave in 30 second increments until completely melted.
-Stir with spoon until completely smooth.
-Taking one ball at a time, dip into candy melts, lightly tap to form an evenly-covered front and place onto wax paper.
-Repeat with all cake pieces and let dry completely.
-Place into paper liners, decorate as desired and serve.

BBQ Meatballs

2010-02-26T09:35:00.002-07:00

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 6

Ingredients
FOR MEATBALLS
1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste
_____
FOR COOKING MEATBALLS
1 cup All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil
_____
FOR SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco

Preparation Instructions
Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Macaroni & Cheese

2010-02-26T09:34:00.000-07:00

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 6

Ingredients
4 cups Dried Macaroni
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 whole Egg Beaten
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Blueberry Sour Cream Muffins

2010-02-20T07:42:00.000-07:00

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
4 tablespoons unsalted butter melted
1 1/4 cups sour cream (10 ounces)
1 1/2 cups frozen blueberries (wild)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.

Cinnamon Sugar Topping:
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.

Cavatappi with Spinach and Feta

2010-02-09T14:09:00.002-07:00

7 cups spinach, coarsley chopped
8 cups hot cooked cavatappi
1 cup crumbled feta cheese (4 oz)
1/4 cup olive oil
2 Tbsps fresh lemon juice
1/2 tsp salt
1/2 tsp black pepper
19-oz can chickpeas (garbanzos)
4 cloves garlic, crushed
to taste freshly ground pepper
to taste lemon wedges (optional)

1) combine the first 10 ingredients in a large bowl; toss well.

Garnish with lemon wedges if desired.

Romano Chicken

2010-02-09T14:07:00.000-07:00

This is very similar to the Supper Solutions version of Romano Chicken that I had last night for dinner!

Ingredients

4 skinless, boneless chicken breasts - pounded to 1/4 inch thickness
4 slices Swiss cheese
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil leaves
1/3 cup dry bread crumbs
1 tablespoon butter, melted

Directions
1 Place chicken breasts on cutting board. Place one Swiss cheese slice on top of each piece of chicken and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat. Place in foil pan and seal. Place in freezer.

2 Remove from freezer and allow to thaw completely in the fridge for about 24 hours. Drizzle with melted butter and cook in preheated 350 degree oven for 30 minutes.

Pioneer Woman's Italian Drip Beef

2010-02-03T10:23:00.000-07:00

Prep Time: 5 Minutes
Cook Time: 6 Hours
Difficulty: Easy
Servings: 10

Ingredients
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water
½ jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls

Preparation Instructions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart.
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

link

Peach Crunch Cake

2010-01-29T05:27:00.002-07:00

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Enjoy!

Simple, Perfect Enchiladas!

2010-01-13T11:33:00.002-07:00

Prep Time: 1 Hour30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Link

Stacey's Chicken Noodle HOLD the soup

2010-01-08T11:44:00.001-07:00

* Salt and pepper to taste
* 1 rotisserie chicken
* 2 tablespoons extra virgin olive oil (EVOO)
* 1 medium onion, thinly sliced
* 2-3 carrots, cut into matchsticks
* 4-5 ribs celery from the heart, cut into matchsticks
* 2 small zucchini, cut into matchsticks or we use sweet peas instead
* Freshly ground black pepper
* 1 pound extra-wide egg noodles
* 1 tablespoon butter
* 1/2 cup flat leaf parsley, chopped (about a handful)
* 1/2 box frozen peas, defrosted (10 ounces)

Preparation

Bring a large pot of salted water to a boil over high heat for the egg noodles.

Discard the skin from the chicken and remove the meat from the bones. Shred the chicken meat with your fingers or two forks and reserve.

Place a large skillet over medium-high heat with the EVOO, about two turns of the pan. Add the onion, carrots and celery to the pan and cook until the veggies begin to get tender, about 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, then cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente, according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.

Add the shredded chicken and peas to the pan with the veggies and cook until the chicken is heated through.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Sarah's Sticky Chicken

2010-01-08T11:41:00.001-07:00

Ingredients

* 3 pounds chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 clove garlic, minced
* Salt and pepper to taste

Directions

1. Preheat oven to 375F.
2. Place chicken in a baking dish.
3. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper & pour mixture over the chicken.
4. Bake in preheated oven for one hour, or until sauce is caramelized

Footnote
I usually halve this recipe. You can use it with most cuts of chicken - I have used both legs and thighs and find that thighs work best - especially if you start them baking upside down and halfway through, turn them rightside up.

Chicken Brie Pasta

2010-01-02T21:47:00.000-07:00

4 boneless chicken breast cooked and diced or 1 bag of Tyson fully cooked and cubed chicken breast
2/3 c. olive oil
2 large garlic cloves or 2 tsp. minced garlic in jar
2 c. diced tomatoes or 1 can diced tomatoes drained
2 Tbsp. basil
1/2 lb. brie cheese
16 oz. pasta cooked (egg noodles)
1/4 c. pine nuts
1/2 c. parmesan cheese

In a large skillet mix together olive oil, garlic, tomatoes, basil and brie cheese on low to medium heat. Warm until cheese has melted. Add chicken and warm.

In a large bowl combine pasta, pine nuts, and parmesan cheese. Add chicken mixture and toss gently.

Cranberry Oatmeal Cookies

2009-12-19T19:50:00.001-07:00

1 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins (I use CRAISINS for extra cranberry oomph, its a nice change!)
1 cup coarsely chopped fresh or frozen cranberries (I use fresh)
1 tablespoon grated orange peel
1 package (12 ounces) vanilla chips

In mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries and orange peel. Stir in vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 375 degrees for 10-12 minutes or until the edges are lightly browned. Cool on wire racks.

Tangy Honey Glazed Ham

2009-12-19T15:41:00.000-07:00

Prep Time: 15 Minutes
Cook Time: 2 Hours 45 Minutes Ready In: 3 Hours
Servings: 20

Ingredients:
1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey 1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
3. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes

12 Days of Cookies - Day 7: Anne's Oatmeal Cream-Cheese Butterscotch Bars

2009-12-15T21:00:00.001-07:00

Recipe courtesy Anne Burrell

.Prep Time:15 min
Inactive Prep Time:1 hr 30 min
Cook Time:55 min
Level: Easy
Serves: 36 (2-inch square) bars.

Ingredients
•2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
•2 cups all-purpose flour
•1 1/2 cups old fashioned rolled oats
•3/4 cup firmly packed brown sugar
•1 teaspoon ground cinnamon
•1 (11-ounce) bag butterscotch chips
•1 (8-ounce) package cream cheese, at room temperature
•1 (14-ounce) can sweetened condensed milk
•1 lemon, zested and juiced
•1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.

In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

Call yourself a superstar!!!

Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.

12 Days of Cookies - Day 8: Daisy's Mexican Wedding Cookies

2009-12-15T20:58:00.001-07:00

Recipe courtesy Daisy Martinez

.Prep Time:20 min
Inactive Prep Time:40 min
Cook Time:16 min
Level: Easy
Serves: approximately 65 cookies.

Ingredients
•1 3/4 cups walnut pieces
•2 1/2 cups all-purpose flour
•1 cup tapioca starch (tapioca flour)
•1/4 teaspoon salt
•3 sticks butter, cut into pieces, room temperature
•1 cup sugar
•2 tablespoons grade A dark amber maple syrup
•1 teaspoon vanilla extract
•2 cups confectioners' sugar

Directions
Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses). In a separate bowl, sift together the flour, tapioca and salt. In the bowl of a stand mixer or in a large bowl, using an electric hand mixer, add the butter and sugar and blend until smooth. Stir in the maple syrup and vanilla. Add the dry ingredients in thirds, using the paddle attachment on your mixer, at slow speed. Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients. Finally, add the walnuts and mix briefly to combine. Roll the dough into ball, flatten into a disk, wrap in plastic wrap, and chill for 1/2 hour.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Measure 1 tablespoon of the dough into your hand, roll into a log with tapered ends and shape into a crescent. Repeat with remaining dough. Arrange the cookies, about 1-inch apart, on the baking sheets. Bake just until the bottom edges start to turn golden, about 14 to 16 minutes. Remove from the oven and cool on the cookie sheets for 10 minutes, then transfer to a rack until completely cool, about 20 minutes. Put the confectioners' sugar in a shallow bowl, and dredge the cookies, 1 at a time, tapping off excess sugar.

Daisy's Variation: Add 1 teaspoon of good quality cinnamon, and 1 cup of mini morsels (recommended, Nestle's) to the dough. You can also flavor the confectioners' sugar by sifting it with 2 tablespoons of cocoa powder, for wonderful results

Add 1 teaspoon of good quality cinnamon, and 1 cup of mini morsels (recommended, Nestle's) to the dough. You can also flavor the confectioners' sugar by sifting it with 2 tablespoons of cocoa powder, for wonderful results.

Gingerbread People

2009-12-15T20:55:00.000-07:00

Ingredients
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
1 egg
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
3 cups all-purpose flour
3 teaspoons ground ginger
1-1/2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Icing and candies of your choice

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg, vanilla and lemon peel. Combine the flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread boy cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
Bake at 350° for 7-9 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Yield: 2-1/2 dozen.

Secret Treat Molasses Cookies

2009-12-15T20:54:00.000-07:00

Ingredients
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup strawberry preserves
GLAZE:
1-2/3 cups confectioners' sugar
2 tablespoons water
1/4 teaspoon vanilla extract

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon and ginger; gradually add to creamed mixture and mix well. (The dough will be very stiff.) Cover and refrigerate for 1-2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness; cut into 2-1/4-in. to 2-1/2-in. circles. Place 1/2 teaspoon preserves on half of the circles; top with remaining circles. Pinch edges together to seal. Place on greased baking sheets.
Bake at 350° for 10 minutes or until lightly browned. Cool on wire racks. Combine glaze ingredients and frost cooled cookies. Yield: about 2 dozen.

Lemon Stars Recipe

2009-12-15T20:52:00.000-07:00

Ingredients
1/2 cup butter-flavored shortening
1 cup sugar
1 egg
1-1/2 teaspoons lemon extract
1/2 cup sour cream
1 teaspoon grated lemon peel
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
6 tablespoons butter
3/4 teaspoon lemon extract
3 drops yellow food coloring, optional
3 to 4 tablespoons milk
Yellow colored sugar, optional

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and peel. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into three balls; cover and refrigerate for 3 hours or until easy to handle.
Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
For frosting, in a bowl, combine the confectioners’ sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired. Yield: 9 dozen.

Nutrition Facts: 1 cookie equals 43 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 23 mg sodium, 6 g carbohydrate, trace fiber, trace protein.

Gingerbread Cupcakes

2009-12-15T20:50:00.000-07:00

Ingredients
2/3 cup sugar
1/2 cup canola oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1-1/2 cups all-purpose flour
1 cup whole wheat flour
2-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1-1/3 cups reduced-fat whipped topping

Directions
In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Just before serving, top each cupcake with 1 tablespoon whipped topping. Yield: 21 cupcakes.

Nutrition Facts: 1 cupcake equals 189 calories, 6 g fat (1 g saturated fat), 10 mg cholesterol, 221 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Butterscotch Gingerbread

2009-12-15T20:43:00.000-07:00

Ingredients
1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

Directions
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.

Nutrition Facts: 1 cookie equals 194 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 144 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Christmas Mice Cookies

2009-12-15T20:42:00.001-07:00

Ingredients
2/3 cup semisweet chocolate chips
2 cups chocolate wafer crumbs (about 40 wafers), divided
1/3 cup sour cream
36 red nonpareils
1/4 cup sliced almonds
18 pieces black shoestring licorice (2 inches each)

Directions
In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.
For each mouse, roll about 1 tablespoon chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining chocolate crumbs to coat. Position nonpareils for eyes, almond slices for ears and licorice pieces for tails. Yield: 1-1/2 dozen.

Nutrition Facts: 1 cookie equals 135 calories, 5 g fat (2 g saturated fat), 3 mg cholesterol, 89 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Macaroon Kisses

2009-12-15T20:41:00.001-07:00

Ingredients
1/3 cup butter, softened
1 package (3 ounces) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 cups flaked coconut, divided
48 milk chocolate kisses
Coarse sugar

Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar. Cool on pan for 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely. Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 120 calories, 7 g fat (5 g saturated fat), 11 mg cholesterol, 85 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Peanut Butter & Jelly Cookies

2009-12-15T20:39:00.000-07:00

Ingredients
1 cup sugar, plus extra for rolling dough
1 cup firmly packed brown sugar
1 cup Crisco® Butter Shortening
1 cup Jif® Creamy Peanut Butter
2 large eggs
1/4 cup milk
2 tsps. vanilla extract
3 1/2 cups Pillsbury BEST® All Purpose Flour
2 tsps. baking soda
1 tsp. salt
3/4 cup Smucker's ® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice

Directions
Heat oven to 375°F.
Beat together sugar, brown sugar, shortening and peanut butter. until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.
Bake 10 to 12 minutes. Remove from oven. Cool 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon. Fill each depression with about 1/2 teaspoon jelly. Cool completely. Yield: 5 dozen.

No-Bake Cookie Balls

2009-12-15T20:37:00.000-07:00

60 Servings
Prep: 20 min. + standing

Ingredients
1 cup (6 ounces) semisweet chocolate chips
3 cups confectioners' sugar
1-3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners' sugar

Directions
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup.
Roll into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container. Yield: 5 dozen.

Creamy Mashed Potatoes

2009-12-11T11:20:00.001-07:00

courtesy of The Pioneer Woman

Prep Time: 1 Hour Cook Time: 30 Minutes Difficulty: Easy Servings: 10

Ingredients
•5 pounds Russet Or Yukon Gold Potatoes
•¾ cups Butter
•1 package (8 Oz.) Cream Cheese, Softened*
•½ cups (to 3/4 Cups) Half-and-Half
•½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
•½ teaspoons (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Homemade Cranberry Sauce

2009-12-11T11:19:00.000-07:00

Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4

Ingredients
•3 Tablespoons Juice (you Could Also Do Orange Zest, Lemon Zest, Lemon Juice – Anything Citrusy)
•1 cup Pure Maple Syrup (not Pancake Syrup!)
•1 bag Cranberries
•1 cup Cranberry Juice (or Orange, Apple Or Any Ot¬her Juice Combination)
Preparation Instructions
Wash bag of cranberries under cool water, then dump into a medium saucepan.

Pour in 1 cup of cranberry juice (or whatever juice you choose).

Pour in 1 cup maple syrup.

Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).

Stir together and turn heat on high until it reaches a boil.

Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.

Pork Tenderloin with Cranberry Sauce

2009-12-11T11:16:00.000-07:00

courtesy of The Pioneer Woman

Prep Time: 15 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 6

Ingredients
•1 whole Pork Tenderloin, Trimmed Of Fat
•Salt And Pepper (to Taste)
•3 Tablespoons Olive Oil, Divided
•3 Tablespoons Butter, Divided
•½ whole Medium Onion
•½ cups Red Wine (optional)
•¾ cups Low Sodium Chicken Broth
•½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)
Preparation Instructions
Preheat oven to 425 degrees.

Generously season pork tenderloin with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.

Check seasoning and add more salt or pepper if needed.

Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

Serve with mashed potatoes.

12 Days of Cookies - Day 9: Orange, Currant and Polenta Cookies

2009-12-11T06:35:00.000-07:00

Recipe courtesy Chris Cosentino

.Prep Time:30 min
Inactive Prep Time:5 min
Cook Time:12 min
Level: Easy
Serves: 90 cookies.

Ingredients
•2 cups dried currants
•1/4-cup orange-flavored liqueur (recommended: Grand Marnier) or water
•4 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1 teaspoon salt
•1 1/2 cups (3 sticks) unsalted butter, at room temperature, cut into cubes
•2 cups sugar
•2 large eggs
•1 teaspoon vanilla extract
•2 medium oranges, zest finely grated
•1 tablespoon coarse polenta or cornmeal
Directions
Preheat the oven to 350 degrees F.

In a small bowl, add the currants and orange-flavored liqueur, or water. Soak for 5 minutes, then drain and discard the liquid. Set aside.

Sift together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and sugar to the bowl of a stand mixer and beat to combine. Gradually add the eggs and vanilla and mix on medium speed until incorporated, (the mixture will look curdled). Scrape down the sides of the bowl. Add the flour mixture all at once and mix again on low speed until a dough forms - scrape again including the beaters. When a dough forms add the currants, zest, and polenta and mix on low until thoroughly combined. Roll into small 1-inch balls, and arrange on parchment lined baking sheets. Bake until golden brown, about 8 to 12 minutes. Remove from the oven and let cool before serving.

12 Days of Cookies - Day 10: Sunny's Crunchy Peanut Butter S'more Bites

2009-12-11T06:33:00.000-07:00

Recipe courtesy Sunny Anderson, 2009

.Prep Time:1 hr 30 min
Inactive Prep Time:2 hr 0 min
Cook Time:--
Level: Intermediate
Serves: 115 bites.

Ingredients
•2 cups crunchy peanut butter
•1 1/2 sticks butter
•5 cups powdered sugar
•24 ounces (4 cups) milk chocolate chips, melted
•2 cups graham cracker crumbs
•1 cup marshmallow fluff
•1 cup coconut flakes, optional
•2 1/2 cups puffed rice cereal, optional
Directions
In a large bowl, add the peanut butter, butter and powdered sugar and beat with a whisk or electric beater until smooth. Using a teaspoon measure, scoop the mixture and form into balls, then press into a coin shape the diameter of a quarter. Refrigerate to set up dough cookies, about 30 minutes.

To make bites, dip peanut butter coins in melted chocolate then toss in graham cracker crumbs until coated, double dip and double coat if you feel dangerous. Arrange the coated coins on a wire rack and refrigerate for about 30 more minutes to set. Add the marshmallow fluff to a pastry bag fitted with a star tip. Remove the coins from the refrigerator and squeeze about 1 teaspoon of marshmallow fluff into the center of half of the coins. If you don't have a pastry bag, use a plastic bag, fill it with fluff and cut 1 corner off and dollop that way. Then top each half with another coin to make a sandwich and place return to the refrigerator to set, about 1 hour.

Options: chop coconut flakes and add them to the graham cracker crumbs to use for coating.

Add puffed rice cereal into the peanut butter, butter and powdered sugar for a bit more texture and crunch.

12 Days of Cookies - Day 11: Mix-n-Match Shortbread

2009-12-11T06:27:00.001-07:00

Recipe courtesy Claire Robinson

.Prep Time:20 min
Iactive Prep Time:30 min
Cook Time:14 min
Level: Easy
Serves: approximately 65 cookies.

Ingredients
Classic Version in 4 ingredients:
•2 cups all-purpose flour
•1/2 teaspoon salt
•1/2 cup plus 2 tablespoons powdered sugar
•1 teaspoon pure vanilla extract
•1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
•1 teaspoon water
Directions
Preheat the oven to 375 degrees F.

Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.

Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Tansfer to wire racks and cool until room temperature. Enjoy!

Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month. Also, use the freshest ingredients possible for the best tasting cookies.

Variations:

Chai Spice Tea Shortbread Cookies:

•2 tablespoons loose chai tea, or from approximately 6 tea bags
Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.

Toasted Pecan Shortbread Fingers:

•1/2 cup toasted and chopped pecans
•Plus extra powdered sugar, for dusting finished cookies
Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.

12 Days of Cookies - Day 12: Sandra's Shortcut Peppermint Snowballs

2009-12-11T06:23:00.001-07:00

Recipe courtesy Sandra Lee

Prep Time:20 min
Cook Time:10 min
Level: Easy
Serves: 36 (1-inch) cookies.

Ingredients
•1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
•1/2 teaspoon peppermint extract (recommended: McCormick)
•1/3 cup crushed peppermint candies, plus more for garnishing
•1 cup powdered sugar, divided

Directions
Preheat the oven to 350 degrees F.

Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.

Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.

Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.

As the cookies cool, they will flatten slightly.

Variation: Peppermint Candy Cane Twists

•1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
•1/2 cup all-purpose flour
•1/2 teaspoon peppermint extract (recommended: McCormick)
•1/2 teaspoon red food coloring
Preheat the oven to 375 degrees F.

Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.

Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.

To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.

Yield: 24 cookies

Prep Time: 25 minutes

Cook Time: 10 minutes per batch

Ease of preparation: easy

Soft & Spicy Gingerbread Cookies

2009-12-10T20:47:00.000-07:00

adapted from allrecipes

Ingredients:
1 c. butter
1 c. sugar
1 c. molasses
1 egg
4 c. sifted all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground nutmeg

Directions:
-In the bowl of a stand mixer, cream together the butter and sugar until smooth.
-Stir in molasses and egg.
-Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.
-Cover, and chill for at least one hour.
-Preheat the oven to 350 degrees and line with parchment.
-On a lightly floured surface, roll the dough out to 1/4 inch thickness.
-Cut into desired shapes with cookie cutters.
-Place cookies 2 inches apart on cookie sheets.
-Bake for about 10 minutes in the preheated oven, until firm.
-Let cool for 10 minutes on pan.
-Remove from cookie sheets to cool on wire racks.
-Frost or decorate when cool.

Pumpkin Bars

2009-12-10T20:41:00.002-07:00

Ingredients:

4 eggs
2 c. sugar
2 c. pumpkin
3/4 c. butter, melted
2 c. flour
2 tsp baking powder
1/2 tsp cinnamon
1 tsp baking soda

For cream cheese frosting:

8 oz. package cream cheese, softened
6 Tbsp butter, softened
1 tsp vanilla
1 Tbsp cream (or milk)
3 c. powdered sugar

To make:

Mix eggs, pumpkin, sugar & butter together. Mix flour, baking powder, baking soda, and cinnamon together. Combine the two mixtures. Pour the batter into a greased and floured 15x10 jelly roll pan (cookie sheet).

Bake at 325 degrees for 25 minutes. Cool in pan.

Make the frosting by combining all the frosting ingredients in a bowl. Beat on low with beaters until smooth.

Frost the bars.

The Best Chocolate Cake Ever!

2009-11-29T12:46:00.002-07:00

From The Pioneer Woman!

Ingredients
CAKE Ingredients
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Mama's Challah Bread

2009-11-28T14:46:00.002-07:00

by Emily's mom

Ingredients:
7 c. all-purpose or bread flour (I ended up using about 8 in the end)
1/2 c. brown sugar
2 Tbsp granulated sugar
1 3/4 Tbsp active yeast
2 1/4 cup warm water, 105-115 degrees
2 tsp. salt
1/2 c. vegetable oil
3 large eggs

Directions:
-Mix in medium bowl: 3 Tbsp flour, 2 Tbsp sugar and yeast.
-Stir mixture slightly then add 3/4 cup warm water, to temperature.
-Let this bubble & “rise” to brim of glass for about 10 minutes. (NOTE: This should bubble up. If it doesn’t start to foam within in a few minutes, try again with warmer water.)
-In medium bowl (bowl A), combine 3 c. flour and 2 tsp salt
-In larger bowl (bowl B) whisk together brown sugar, oil, 2 eggs
-Pour contents from bowl “A” into bowl “B”
-Add contents of glass into bowl “B”
-Add another 1 1/2 cups warm water, to temp, into bowl “B”
-Add 4 more cups flour into bowl “B”
-Mix everything with wooden spoon at quick pace. When it’s too thick to mix with spoon, transfer dough to floured wooden board or other surface for about 5 minutes.
-Keep hands floured, add small amounts flour by hand when dough gets sticky.
-It should be smooth; not too loose, not too, firm, not too sticky.
-Scrape off bits of dough from board, so surface is clean, & smooth.
-Form into a round.
-Lightly oil a very large bowl, place dough in bowl, turn over to coat with oil.
-Cover bowl with lightly damp towel.
-Place bowl in very warm place (I use the top of my oven while I'm baking) for 1 hour, or until doubled in size.
-Dip fist into flour, very gently punch 10-12 times to punch out air.
-Knead again on floured board 5 minutes, add a bit of oil to bowl again, make round; return dough to bowl, cover, return to oven, let rise until doubled in size, about 45 minutes.
-Punch down again, knead into a round. Gently divide into 2 loaves with bench scraper or knife - do not saw.
-Preheat oven to 350 and line two baking sheets with parchment
-Place 1 loaf aside in bowl.
-With remaining loaf, divide into 3 pieces, braid on lightly floured board. Roll out, fatter in middle, skinny on ends of each rope. Pinch ends together, tuck under.
-Repeat with other loaf.
-Place loaves on prepared baking sheets.
-Make egg wash – mix 1 egg & a bit of water, brush over loaves.
-Bake 30 minutes.
-Remove and let cool completely before serving.

Jen's Turkey Recipe

2009-11-28T14:43:00.001-07:00

Once you get your turkey, remove and reserve the giblets for gravy (the liver is too strongly flavored and should be reserved for anther use or discarded). Clip the first joint from each wing (much more useful in the stock for making gravy) and reserve with the giblets. Then rinse the bird (inside and out) under cool running water and pat dry with heavy gauge paper towels, being sure to get around the joints and in the cavity. Continue to dry out the bird by storing it (uncovered) over night in your refrigerator.

Prior to cooking: remove the bird from the refrigerator and place in a roasting pan. Give it an hour or so to lose the refrigerator chill. Rub the bird's skin with spice, such as dry oregano or any kind of chili powder, all according to your preference. Next, roll a lemon around on the counter (to distribute juices), cut in half and rub the entire bird with both halves of the lemon. Place the lemons in the cavity along with a peeled garlic clove (if you like garlic) and add several stalks of fresh herbs—rosemary is nice, also thyme, but whatever you like—leaving room for airflow. Next step, rub the entire bird with very good extra virgin olive oil—you can always add butter later.

Now it's time to season with salt and pepper. Keep in mind that turkey needs to be over seasoned because basting washes away some of the salt. Make sure that you season the inner cavity to the same extent as the outside.

I like to prop open the cavity with a wooden dowel or metal skewer to allow hot air flow inside. This will reduce cooking time and make for more even cooking. I also drive a metal skewer into the wide section of the thigh to conduct heat directly into the thickest part (which takes the longest time to cook). This will assure the breast meat is not over-cooked.

Always roast on a well-oiled rack, allowing airflow underneath the bird. Place bird in a pre-heated 425 degree oven for about 20 minutes and then turn the temperature down to 350 to finish. My rule of thumb with turkey is 12-13 minutes per pound. An instant read meat thermometer inserted in the thickest part of the leg (away from the bone) as well as the thickest part of the breast should read at least 165F.
Transfer to a cutting board and don't carve until ready to serve.

Basting: With all the gadgets out there for basting birds, the best is still a stick of sweet butter: wrapper peeled down from one end to keep your fingers from getting sticky, especially when you are trying to flip back and forth between multiple football games on your direct TV remote. The other tool is a large serving spoon so when you tilt the pan, you can scoop up the pan drippings and drizzle them all over the bird. This will create "stains" on the otherwise perfectly golden brown skin, but from a taste standpoint you can't beat it.

At the beginning it tells you to rub it with the spice of your choice...I did mine with Garlic (fresh cloves) then threw the cloves in teh cavity. I did put fresh rosemary, thyme and taragon in the cavity along with the garlic and lemon.

Stuffed Pepper Soup

2009-11-15T08:07:00.000-07:00

1 lb. ground beef
1 onion, sliced
1 tsp chopped garlic
1 can condensed tomato soup
1 can stewed tomatoes
1/2 c. chili sauce
1 c. water
1 green pepper, sliced
1/2-3/4 c. prepared white rice

Brown the ground beef. Add onion and garlic and cook for a few minutes. In large saucepan add soup, tomatoes, chili sauce, water and green pepper. Cook until boiling. Add rice and serve.

Skillet Lasagna

2009-11-06T05:17:00.002-07:00

adapted from a Pampered Chef recipe

Ingredients:

1 jar marinara sauce
3 c. water
8 oz lasagna noodles
1 lb bulk Italian sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz Parmesan cheese
2 tbsp chopped fresh parsley, divided
1 c. fresh whole milk ricotta cheese (about 8 oz)
1/2 c. shredded mozzarella cheese
1/4 tsp coarsely ground black pepper
Additional grated Parmesan cheese (optional)

Directions:

Combine sauce and water in large skillet. Cover; bring to a boil. Meanwhile, break noodles crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally. As noodles cook, place sausage into a different skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.
Meanwhile, grate Parmesan cheese. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in medium bowl. Scoop cheese mixture over noodles in dollups. Cover skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.
Yield: 6 servings

Cook’s Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

Lemon Chicken & Peppers

2009-11-06T05:13:00.001-07:00

Link

4 Servings
Prep/Total Time: 20 min.

Ingredients
2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon butter
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips

Directions
Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 207 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 1,157 mg sodium, 8 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Buttered Rosemary Rolls

2009-10-29T15:40:00.000-06:00

Frozen, unbaked dinner rolls
Melted butter (regular, salted)
Fresh rosemary, coarsely chopped
Coarse sea salt

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary.
Brush with additional butter.
Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

Pear-Cinnamon Crisp with Vanilla Ice Cream

2009-10-28T17:52:00.000-06:00

Filling
4 to 5 large pears (I used Bosc)
2/3 cup sugar
1/4 teaspoon salt

Topping
1 1/2 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup pecans, very finely chopped
1 stick (8 tablespoons) melted

Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.

Fall Harvest Bread

2009-10-28T17:50:00.001-06:00

Ingredients:
1 1/2 c. all-purpose flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. light brown sugar
1/2 can (or 7.5 oz) pumpkin puree
2 large eggs
1/4 c. oil
1/4 c. applesauce
1/4 c. milk
1 tsp vanilla extract
1 medium apple (I like granny smith) peeled, cored, and diced
1 c. fresh cranberries
1 c. chopped pecans

Directions:
-Preheat oven to 350 degrees.
-Prepare 9x5 loaf pan or 5 mini loaf pans(or can sub muffin pan or double recipe for cake/bundt pan).
-In large bowl, combine flour, cinnamon, nutmeg, baking soda, salt and whisk to combine.
-In another large bowl, combine sugar, pumpkin, eggs, oil, applesauce, milk, vanilla and stir to combine well.
-Add dry ingredients to wet ingredients and stir until just barely blended..
-Fold in apples, cranberries and pecans.
-Spoon batter into prepared pan (it will be all lumpy - don't worry).
-Bake for 60-70 minutes (35-40 minutes for mini loaves) or until wooden pick inserted into center comes out clean.
-Remove from oven and let cool in pan for 10 minutes.
-Remove from pan and let cool on wire rack completely (makes the slices much more clean.

Cranberry White Chocolate Oatmeal Cookies

2009-10-22T19:54:00.001-06:00

Ingredients:
3/4 c. butter, softened
2/3 c. packed dark brown sugar
a little more than 1 1/2 c. oatmeal
1 1/2 c. all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2/3 c. dried cranberries
2/3 c. white chocolate chips

Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about 3 minutes, while you gather other ingredients.
-In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
-To butter and sugar add eggs, one at a time, beating to combine well after each addition, then add vanilla.
-Stop mixer, scrape down the sides of the bowl and turn back on lowest setting.
-Add oatmeal mixture, then cranberries and white chocolate, beating just until barely combined.
-Remove bowl from stand mixer and bring over to baking sheets.
-Best way to do this is with your fingers (albeit messy) - pick up loose balls of dough about 2 to 2.5 inches in diameter and place onto baking sheets at least 2 inches apart (I place 11 cookies on each sheet, dividing dough into 22 cookies total).
-If you have leftover cranberries and white chocolatre chips, top cookies with a couple of each.
-Place in preheated oven and bake for exactly 10 minutes.
-Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone.
-Let cool 5 minutes on cookies sheets and then place on wire racks to cool completely before serving.

Individual Chicken Pot Pies

2009-10-21T10:56:00.002-06:00

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

1 package refrigerated pie dough
2 c. chopped chicken breast
2 c. frozen mixed vegetables, thawed
1 (10-3/4 ounce) can 98% fat-free cream of chicken soup, undiluted
1/4 c. of skim milk
1/4 tsp. salt
1/4 tsp. black pepper
cooking spray

Directions:
Preheat oven to 450. Combine the chicken & the next five ingredients in a large microwave bowl. Microwave on HIGH for 2 minutes or until warm (stir 1/2 way through). Unroll dough, lightly roll in out, and then quarter the pie shell. Line a large muffin tin with 1/4 the dough. Fill the dough with the filling and pull the corners together and seal them. Lightly coat the top of the pot pies with the cooking spray. Bake at 450 for 15-18 minutes (or until the crust is golden brown).

PW's Chicken Parm

2009-10-19T12:36:00.000-06:00

4 to 6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt & Pepper to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine—white or red is fine
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley
1 generous cup freshly grated Parmesan cheese
Thin linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste.
Allow to cook for 30 minutes.

*Cook linguine until al dente*

Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley.
Serve immediately.

Soft Chocolate Cookies

2009-10-19T12:34:00.001-06:00

Ingredients:
1 1/2 c. butter
1 1/2 c. granulated sugar
1/2 c. powdered sugar
4 eggs
2 tsp vanilla
4 1/2 c. flour
1 c. cocoa powder
2 tsp baking powder
1 tsp salt
Powdered sugar, for rolling

Directions:
-In bowl of stand mixer, add butter and sugars and beat until light and fluffy in texture, about 3 minutes.
-Add eggs one at a time, mixing thoroughly.
-Add vanilla extract, beating to combine
-Sift in flour, cocoa powder baking powder and salt a little at a time.
-Be careful not to over mix, this process should take about one minute.
-Place dough in fridge for at least 30 minutes or up to a week.
-Preheat oven to 400 degrees and line baking sheets with parchment.
-Roll cookies out to 1/2 inch thickness, cut to desired shape and place on parchment.
-Place baking sheet in oven bake cookies for 7-8 minutes (8 minutes for 3.5 inch circles and 4 minutes for mini ones).
-Wait until cookies are cooled completely before icing.

For Spiderweb cookies:
-Make batch of plain royal icing to medium consistency.
-Using #2 tip, pipe white circle around perimeter of cookie.
-Melt 1/2 c. of dark chocolate or dark candy melts in piping bag.
-Using 1 c. of royal icing, slowly add drops of water to icing to fill consistency (when you drop a drop of icing into the bowl and the outline of the drop disappears in less than 10 seconds.)
-Using small spatula, place fill consistency icing into middle of cookie and spread to edges.
-While filling is still wet, pipe 3 concentric circles of dark chocolate onto fill icing.
-Drag edge of toothpick from center of circles to outside edges to form spider wed icing effect.
-Let icing cool completely.
-Pipe small spiders of chocolate onto cookies.
-Add green icing eyes for a spooky effect.
-Let cool completely before packing or stacking.

Great Pumpkin Cake

2009-10-19T11:52:00.002-06:00

I made this a few years ago for a cake contest at an office halloween party and won!

Ingredients:

1 pkg. (2-layer) cake mix, any flavor
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food coloring
1 COMET Cup

Directions:

Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.

Meanwhile, beat cream cheese and butter in medium bowl with mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.

Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.

Tips:
For a more rounded Great Pumpkin Cake, use a tall 12-cup fluted tube pan. As the cake bakes, it rises and forms a rounded top. When cake is unmolded (upside-down), the bottom of the cake will be rounded. If the cake is baked in a shorter 12-cup fluted tube pan, the resulting cake will be flatter.

Fun Idea - Place black gumdrops on sheet of waxed paper sprinkled with additional granulated sugar. Use a rolling pin to flatten each gumdrop, turning frequently to coat both sides with sugar. Cut into desired shapes with a sharp knife. Use to decorate frosted cake to resemble a jack-o'-lantern.

How to Pipe Frosting - Turn a resealable plastic bag into a handy piping bag for professional-looking decorated cakes. Simply spoon the frosting into the bag and seal the bag. Cut off a tiny piece from one of the bottom corners of the bag. Twist the bag at the top and holding the bag with one hand, guide the tip with the other. When you're done, the whole bag goes right into the garbage for easy cleanup!

Apple Butter

2009-10-15T10:49:00.001-06:00

5 1/2 pounds apples - peeled, cored and finely chopped
4 c. white sugar *
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

*(The reviews of this recipe suggested this was too sweet; I suggest cutting the sugar in half, and then adding more to taste at the end of the cooking time. I also swapped some of my white sugar for brown sugar.)

Pumpkin Nut Loaf

2009-10-15T10:47:00.000-06:00

Ingredients:
1 1/2 c. all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/3 c. milk
1/2 tsp vanilla
4 Tbsp oil
2 Tbsp unsalted butter, softened
1 c. granulated sugar
1/3 c. packed brown sugar
2 large eggs
1 c. pumpkin puree
1 c. chopped walnuts, plus more for topping

Directions:
-Preheat oven to 350 degrees and prepare loaf pan (or mini loaf pans)
-In medium bowl, combine flour, soda, powder, salt, spices and whisk to combine.
-In large bowl of mixer beat oil, butter and sugars until creamy until lightened in color and texture, about 3 minutes.
-Beat in eggs one at a time.
-Add pumpkin puree and beat until combined; scrape down sides of bowl.
-Add milk and vanilla and beat until combined; scrape down sides of bowl.
-With mixer on lowest setting, add flour mixture just until barely combined.
-Remove bowl from mixer and fold in 1 c. walnuts.
-Scrape batter into pan(s) and spread evenly.
-Top with extra chopped walnuts and place into oven.
-Bake about until a toothpick inserted in center comes out clean, about 1 hour for regular loaf and 35-40 minutes for mini loaf.
-Remove from oven and let cool in pan for 20 minutes.
-Turn out onto wire rack and let cool completely.

Campbell's® Easy Chicken and Cheese Enchiladas

2009-10-14T09:49:00.000-06:00

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

2009-10-12T09:19:00.000-06:00

Muffins:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.

Ginger Spice-a-roos

2009-10-12T09:18:00.001-06:00

Ingredients:
2 1/2 c. all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 Tbsp. unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1/3 c. granulated sugar, plus 1/3 c. for rolling
1 large egg yolk
1 tsp. vanilla extract
1/2 c. dark molasses
3/4 c. candied ginger, finely diced

Directions:
-Preheat oven to 375 degrees and line a baking sheet with parchment.
-In medium bowl add flour, baking soda, spices, pepper, salt and whisk to combine.
-In bowl of electric mixer, combine butter, brown sugar and 1/3 c. granulated sugar.
-Beat on medium high speed until light and fluffy, about 3 minutes.
-Reduce speed to medium low and add yolk and vanilla, increase speed and beat until incorporated, about 30 seconds.
-Stop and scrape down sides of bowl.
-Reduce speed and add molasses beat until fully incorporated, about 30 seconds, scraping the bottom and sides once with rubber spatula.
-Reduce speed to lowest setting and add flour mixture, then diced ginger.
-Beat until just incorporated, scraping the bottom of bowl.
-Give the dough a final stir by hand. (dough will be soft and barely coming together)
-Place 1/3 c. sugar in shallow bowl for rolling.
-Roll large balls of dough about 2 inches in diameter.
-Drop balls of dough in sugar and roll to coat.
-Set on prepared baking sheet at least 2 inches apart.
-Place in oven and bake for 15 minutes, removing immediately.
-Cookies will look underdone, but will firm up as they cool - do not overbake.
-After slightly cooled, press down to flatten cookies with fingers.
-Cool on baking sheet for 5 minutes and trasfer to a wire rack to continue cooling.
-Serve warm or cooled.

Wangler Lasagna

2009-10-10T20:15:00.002-06:00

Ingredients
1 pkg. lasagna noodles
1 lb. ground beef
1 lb. ground italian sausage
1 12 oz. container Ricotta cheese
1 12 oz. container Cottage cheese
1 egg
1 giant jar of Prego
Mozzarella cheese
Parmesan cheese
Mushrooms
fresh sliced tomatoes
onion (if desired)

Directions:
Heat oven to 400. Boil the noodles while browning the sausage and ground beef together. Add spices like pepper, garlic, diced onion, etc. When the meat is cooked, drain the fat and add the spaghetti sauce and mushrooms. In a separate bowl, mix the cottage and ricotta cheeses together with 1 egg. Using a deep dish disposable/foil pan or deep dish lasagna pan, put enough spaghetti sauce on the bottom of the pan to coat it so the noodles don't stick. First put a layer of noodles, then meat, then cheese blend. Put a small amount of mozzarella cheese and then start again until the pan is full. On the top layer of the cheese cover it with mozzarella and then put the fresh sliced tomotoes and sprinkle with parmesan cheese and italian seasoning. Cover with foil and bake at 400 for 1 hr and 45 minutes to 2 hours.

Carraba's Pollo Rosa Maria

2009-10-10T16:00:00.002-06:00

2 chicken breasts, boneless, skinless and butterflied
4 slices prosciutto ham
4 slices Fontina cheese
2 Tbsp. fresh basil, chopped
4 Tbsp. butter, divided
6 mushrooms, sliced
1 small onion, chopped
1/2 cup fresh garlic chopped
1/2 cup white wine
1/2 cup fresh lemon juice
White pepper to taste
Kosher salt to taste

Instructions:
Cover one-half of each breast section with one slice of prosciutto ham, one slice of Fontina cheese. Fold chicken breast half flap over the dressed chicken breast half; season with grill seasoning. Grill and baste until cooked. In a sauté pan place 1 Tbsp. butter, sauté mushrooms and onions and garlic until softened. Add white wine and lemon juice; simmer approximately 10 minutes on medium-low heat to reduce. A little at a time, add remaining 3 Tbsp. butter until butter melts and mixture emulsifies, add basil. Place lemon butter mushroom basil sauce on top of the Rosa. Serve with pasta.

White Chicken Chili

2009-10-07T10:04:00.002-06:00

Serves 6
5pts per serving

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great dry northern white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1 or 2 (4 ounce) cans diced green chilies

In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink. Add beans, chilies and seasonings and chicken broth. Bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes. Remove from heat, stir in sour cream. Serve immediately.

Mediterranean Madness Salad

2009-10-05T13:54:00.000-06:00

by Guy Fieri

Ingredients
1 medium eggplant, cut into 1/2- inch cubes
2 cloves garlic, smashed and roughly chopped
1 tablespoon extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese
1/2 cup diced red onion
4 tablespoons minced Italian parsley
2 tablespoons red wine vinegar
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
1 medium size cucumber, peeled and seeded, diced
3 tablespoons capers
2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives, pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
2 tablespoons liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves

Directions
Heat oven to 400 degrees F.

In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.

Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

2009-10-05T11:53:00.000-06:00

For cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts (optional), toasted (see Tips), cooled, and chopped

For frosting
5 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1/2 teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.

Make cake:
Whisk together flour, baking powder, baking soda, salt, and spices.
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.

Peach Dumplings w/ Fuzzy Navel Sauce

2009-10-04T16:58:00.001-06:00

Ingredients

Dumplings
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2 large fresh peaches, peeled, cut in half and pitted
1 egg white, slightly beaten
2 teaspoons sugar

Sauce
2 tablespoons sugar
2 teaspoons cornstarch
3/4 cup peach nectar
2 tablespoons peach-flavored schnapps or additional peach nectar
1 teaspoon grated orange peel

Serve-With
2 cups vanilla ice cream

Directions

1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In small bowl, stir together 1/4 cup sugar, the flour, cinnamon and butter; set aside.
2. Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 13-inch circle. Cut crust into quarters.
3. Place 1 peach half, cut side up, on each crust quarter. Spoon sugar mixture evenly onto peach halves. Brush crust edges with beaten egg white. Bring sides of each crust quarter up over peach; press edges to seal, making 3 seams. Place dumplings, seam sides up, in pan. Brush crusts with egg white; sprinkle with 2 teaspoons sugar. Make small slits in top of each dumpling to allow steam to escape.
4. Bake 25 to 30 minutes or until golden brown. Cool at least 15 minutes before serving.
5. Meanwhile, in 1-quart saucepan, stir together 2 tablespoons sugar and the cornstarch. Stir in nectar. Heat to boiling, stirring constantly; boil and stir 1 to 2 minutes or until thickened. Stir in schnapps and orange peel.
6. To serve, place dumplings in individual dessert dishes. Top each with 1/2 cup ice cream. Serve sauce over ice cream and dumplings.

French Onion Soup

2009-10-04T14:20:00.004-06:00

I found a bland recipe and made it my own!

Ingredients
2 onions, thinly sliced
1/4 c. butter
2 tbsp all-purpose flour
32 oz beef broth
1/4 c. white wine
2 tbsp worchestershire sauce
1 tsp parsley
1 tsp herbs de province
French bread, toasted
Swiss cheese

Directions
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth, wine, worchestershire sauce, parsley and herbs. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and top with swiss cheese. Bake until cheese is melted.