A to Z Recipes Newsletter 10132016
"Some people are meant to fall in love with each other... but not meant to be together."
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. Trey and I will be in Biloxi tomorrow! Unfortunately, Angela and her husband will not be joining us. Angela had to have surgery Tuesday and simply cannot make such a trip at this time. We're sad, sure, but Angela will mend and hopefully recover with no further pain. So... as usual, it's in God's hands. I'm sending this issue a bit late as a result and hope you understand. See you Sunday!
In today's issue we share recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader. I will continue to post her recipes here until such time I have enough from YOU to begin posting those again and Marilyn M. from Ohio. I have added a few of my own in this issue as well.
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TREVA'S RECIPES
Curried Chicken Salad
3 cups cooked chicken breasts, cubed
Two thirds cup mayonnaise
One third cup celery, chopped
One half cup dried cranberries
One quarter cup sliced almonds
1 tsp. curry powder
Salt and pepper to taste
Combine all ingredients and mix well. Chill for several hours before serving. As a variation you may use green grapes or pineapple tidbits instead of the dried cranberries. Chicken Salad is a great summertime meal. Serve this with a nice loaf of crusty bread or some pita bread.
The Skinny: Use skinless chicken breasts and low fat mayo.
Source: Arcamax.com
Modified Carrot Cake
Dietitian's tip: This modified carrot cake uses applesauce in place of half the oil, and fat-free cream cheese instead of regular cream cheese. These simple substitutions cut the fat by two-thirds and calories by one-third compared with the original recipe.
Serves 12
For the cake
1 & 1/3 cups shredded carrots
3 cups water
2 cups all-purpose (plain) flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 cup corn oil
1/2 cup applesauce
5 egg whites from large eggs
2 teaspoons vanilla
1/4 cup chopped walnuts
1/2 cup coconut
1/2 cup canned, crushed pineapple (in own juice), drained
For the frosting
4 ounces fat-free cream cheese spread, at room temperature
3/4 cup powdered sugar
3/4 teaspoon vanilla extract
1 teaspoon lemon juice
Preheat the oven to 350 F. Lightly coat a 9-by-13-inch cake pan with cooking spray. Dust with a bit of flour (about 1 tablespoon) and turn the pan over to remove most of it.
In a medium saucepan, add the carrots and water. Bring to a boil and cook for 5 minutes. Drain the water and set aside to cool.
In a large bowl, whisk together the flour, sugar, baking soda and cinnamon.
In another bowl, using an electric mixer on low speed, beat together the oil, applesauce, egg whites and vanilla. Add the flour mixture and beat until well blended. Fold in the cooked carrots, walnuts, coconut and pineapple.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on the cooling rack, about 1 hour.
To make the frosting, using an electric mixer slowly beat the cream cheese in a small mixing bowl. Add the powdered sugar slowly and continue beating. Add the vanilla and lemon juice. Mix until smooth. Frost the top and sides of the cake.
Nutritional analysis per serving Serving size: A 3-inch square Total fat 12 g; Calories 388; Protein 6 g; Cholesterol 1 mg;Total carbohydrate 64 g; Dietary fiber 2 g; Monounsaturated fat 3 g; Saturated fat 3 g; Sodium 325 mg; Sugars 33 g; Trans fat Trace
Mayo Clinic Healthy Weight Pyramid Sweets 2;Fats 2;Carbohydrates 2
Diabetes Meal Plan Choices Sweets, desserts and other carbohydrates 2; Fats 2; Starches 2
DASH Eating Plan Grains and grain products 2; Sweets 2; Fats and oils 2
Source: Mayo Clinic Staff
Artichoke Risotto
One third cup shallots, chopped
One half cup celery, chopped
2 Tbsp. extra virgin olive oil
One quarter cup dry white wine
2 cloves garlic, minced
2 cups cooked wild rice
2 cups cooked brown rice
1 large jar marinated artichoke hearts, chopped
Saute shallots and celery in the olive oil until tender; add white wine and garlic and stir. Combine rice, artichoke hearts and sauteed vegetables together and mix well. Place in a baking dish and bake for 20 - 30 minutes at 350 until warmed through.
The Skinny: Wild and brown rice are supposed to be better for you than the processed stuff.
Source: Arcamax.com
Chicken Enchilada Casserole
9 corn tortillas, 6-inch
1 can (12 to 16 ounces) whole kernel corn with peppers, drained
2 cups cooked diced chicken
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1 can (4 ounces) chopped green chile peppers, mild
2 cups shredded Mexican blend cheese or mild Cheddar cheese
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
guacamole and sour cream
Spay slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.
Serves 6 to 8.
Source: About.com
Potato and Salami Cheesecake
Serves 8
Savory cake. Have I lost you? I sure hope not because my potato and salami cheesecake from "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" is absolutely killer. This versatile dish makes an original appetizer for a fancy dinner party, plays an excellent sideman to a light main course and also makes a great lunch with some roasted squash or a simple arugula salad.
The ricotta and the eggs give this the cheesecake the texture we really like. Instead of using vanilla and sugar like in traditional cheesecake preparation, we use salami and the undisputed king of cheeses, Parmigiano-Reggiano. Grate the Parmigiano-Reggiano with a little vigor to bring out its sharp, fruity grittiness when mixing with the salami and parsley. The meat can be whatever you have diced up in the refrigerator: ham, pancetta pieces or sweet Italian salami, as I prefer it. Spicy salami works just as well, which is what I used when I made this for Rachael Ray, a lady who loves a kick.
When dusting the bottom of your springform pan, you can also use what I like to call "fatboy breadcrumbs," left larger for a richer, crunchier, different texture. Breadcrumbs are super useful in breading, of course, but can also be added to dishes like pasta or salad, for a nutty flavor. Stale bread works as well as fresh, so be resourceful if you've got an older loaf lying around. Don't be timid with those pieces of butter on top either. They will create glistening hot spots, making those breadcrumbs even more crunchy and delicious.
3 pounds waxy gold potatoes, such as Yukon Gold
4 tablespoons (1/2 stick) unsalted butter
1 cup fresh breadcrumbs, toasted in a saute pan till light golden brown
4 large eggs
1/2 cup whole milk
1/4 cup fresh ricotta
1 cup freshly grated Parmigiano-Reggiano
1/2 pound sweet Italian salami, cut into 1/4-inch dice
1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)
4 ounces Asiago cheese, grated
Place the potatoes in a saucepan and add water to cover. Bring the water to a boil and cook the potatoes until tender, about 45 minutes.
Meanwhile, butter the bottom and sides of a 12-inch springform pan with 2 tablespoons of the butter and dust the bottom and sides with 1/4 cup of the bread crumbs.
In a medium bowl, lightly beat the eggs. Add the milk and ricotta and mix; set aside.
Preheat the oven to 400 F.
Drain and peel the potatoes and pass them through a food mill or ricer into a very large bowl. While the potatoes are still warm, use a large rubber spatula to fold in the Parmigiano, then add the salami and the parsley and stir just enough to evenly mix. Gently stir in the egg mixture; do not overstir, just bring it all together.
Place half of the potato mixture in the prepared pan and gently smooth it to the edges. Sprinkle the grated Asiago over the potato mixture to within 1/4 inch of the outer edge, but not over. Top with the remaining potato mixture and carefully smooth it over with a wet spatula. Sprinkle with the remaining bread crumbs and dot with the remaining 2 tablespoons butter. Place the pan on a baking sheet and bake for 25 to 30 minutes, until light golden brown on top. Remove from the oven and let rest for 20 minutes.
Unmold onto a serving plate and cut into wedges, like a cheesecake, to serve.
Source: Mario Batali
Caramel Chocolate Matzo Brittle
Makes 4 sheets
6 tablespoons unsalted butter or margarine
1/2 cup dark brown sugar
4 sheets matzo
3/4 cup bittersweet chocolate chips
1/3 cup toasted almonds
1/3 cup toffee bits
1. Set the oven at 400 F. Line two baking sheets with foil or parchment paper. (I prefer to use two disposable baking sheets and place on top of cookie sheets since it is so messy). Place two matzos on each baking sheet.
2. In a medium saucepan over medium heat, melt the butter or margarine. Add the sugar and stir well. (If the heat is too high the mixture will burn.) Simmer for about 3 minutes, making sure to whisk constantly until it becomes a thick, caramel-like mixture. Remove from the burner.
3. Working quickly so the caramel doesn't harden, divide the caramel mixture among the sheets of matzo using a metal spatula to evenly spread the mixture over the entire surface of each matzo.
4. Return to the oven and bake the matzos for about 5 minutes or until the topping is bubbly and brown. Watch carefully so they don't burn.
5. Remove the sheets from the oven and immediately sprinkle each evenly with the chocolate chips. Place the matzo back in the oven for about 2 more minutes or until the chocolate is just melted. Remove from the oven and spread the chocolate evenly over each piece with a spatula. Sprinkle evenly with the almonds and toffee bits.
6. Place in the refrigerator for at least an hour. Break into pieces or cut into strips and arrange on a serving platter. This can be stored in an airtight container and refrigerated. It can also be frozen.
Source: Diane Rossen Worthington
Buttermilk French Toast With Fresh Berry Compote
Serves 4
FRENCH TOAST:
2 large cage-free eggs, lightly beaten
2 large cage-free egg whites
2 cups (500 mL) buttermilk
1 tablespoon honey
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
8 slices good-quality whole-wheat bread, each about 1-inch (2.5 cm) thick, halved diagonally Butter-flavored nonstick cooking spray
FRESH BERRY COMPOTE:
3/4 cup (185 mL) fresh organic blueberries
3/4 cup (185 mL) fresh organic raspberries
3 tablespoons honey
1 tablespoon grated orange zest
3 ounces (185 mL) fresh orange juice, from about 1 large orange
Pinch of kosher salt
FOR SERVING:
Confectioners' sugar, for dusting (optional)
Fresh berries (optional)
For the French toast, put the eggs, egg whites, buttermilk, honey, vanilla, cinnamon, ginger, nutmeg and salt in a large, wide bowl and whisk them together thoroughly. Submerge the bread slices in the egg mixture, turning them and making sure they become completely saturated.
Meanwhile, over medium heat, heat a heavy nonstick griddle, skillet, or a pair of skillets, large enough to hold all the French toast slices in a single layer without crowding.
When the griddle, skillet or skillets are hot, spray them evenly with nonstick cooking spray. Add the soaked bread pieces and cook until golden brown on both sides, 5 to 7 minutes total.
While the French toast is cooking, prepare the fresh berry compote: In a nonreactive saucepan, combine the blueberries, raspberries, honey, orange zest, orange juice and salt. Bring to a simmer over medium heat, stirring occasionally, and continue simmering just until the berries have given up some of their juices and have turned slightly syrupy, 3 to 4 minutes. Transfer to a serving bowl and keep warm.
To assemble the dish, arrange two slices of the French toast on each of four heated serving plates. Spoon some of the compote over each serving. If you like, spoon a little confectioners' sugar into a small, fine-meshed sieve held over each plate and tap the sieve lightly to dust the French toast; then, garnish with fresh berries. Serve immediately, passing more fresh berry compote at the table.
Source: Wolfgang Puck
Pork and Sweet Potatoes - Crockpot
1 & 1/2 pounds pork tenderloin, cut into 3/4-inch thick pieces
3 cups raw peeled and sliced sweet potatoes
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (14.5 ounces) diced tomatoes
2 tablespoons brown sugar
1/2 teaspoon cinnamon, optional
1 teaspoon dried parsley
1/8 teaspoon black pepper
Spray crockery with cooking spray. Combine pork, sweet potatoes, onion, and green bell pepper.
Combine tomatoes with brown sugar, cinnamon, parsley, and black pepper; pour over pork mixture.
Cover and cook on LOW setting for 8 to 10 hours. Stir to mix before serving.
Serves 4 to 6.
Easy Swedish Meatballs - Slow Cooker
2 jars (12 ounces each) beef gravy, or 3 cups prepared brown gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
1/4 teaspoon allspice
2 pounds frozen meatballs, thawed
1 cup (8 ounces) sour cream
12 ounces medium egg noodles, cooked and drained
Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours. Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture. Serve meatballs over hot buttered noodles.
Slow Cooker Dressing
8 ounces sliced fresh mushrooms
1 cup sliced celery
1 cup chopped onion
6 tablespoons butter
1/2 teaspoon ground black pepper
1 tablespoon dried basil, crumbled
12 cups toasted bread cubes
1 1/2 cups chicken broth
1/2 cup toasted chopped pecans*
Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 & 1/2 to 4 hours. Stir in toasted pecans just before serving.
Serves 10 to 12.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Hot and Spicy Pork Chops - Crockpot
2 ribs celery, sliced
1 cup chopped onion
6 to 8 boneless pork chops, about 3/4 to 1-inch thick
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water
Place celery and chopped onion in crockpot. Trim excess fat from pork chops; add to slow cooker. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6 hours. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm.
Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly. Continue cooking for 2 minutes longer, stirring frequently. Serve pork chops with the vegetables and hot spicy sauce.
Serves 6 to 8.
Mediterranean Quesadillas
1 small sweet onion, chopped
1 Tbsp. olive oil
2 cloves garlic, minced
6 cups baby spinach
4 oz. feta cheese
3 oz. cream cheese
One half cup ricotta cheese
1 tsp. fresh lemon juice
One quarter tsp. ground cumin
One quarter tsp. ground nutmeg
Salt and pepper to taste
4 8-inch flour tortillas
Non-stick cooking spray
Sauté onion in the oil in a skillet for several minutes until tender, add garlic and sauté for about one minute, add spinach and cook for several minutes until it starts to wilt. Drain mixture on paper towels. Combine cheeses and next 4 ingredients and mix well. Combine with spinach mixture. Spread mixture onto each tortilla. Fold tortilla over and press to seal along edges. Spray skillet with cooking spray and cook each quesadilla for several minutes on each side, remove and cut into quarters. Serve with salsa if desired.
The Skinny: Use light cream cheese and fat free tortillas.
Source: Arcamax.com
Asparagus Tart
Yield: one 9x9-inch tart
Preparation Time: 40 minutes
Start to Finish Time: 90 minutes
2 onions, thinly sliced
2 tablespoons unsalted butter, divided
1-1/2 bunches asparagus, sliced in half lengthwise if spears are thick
Flaky Tart Dough (recipe follows)
Kosher or sea salt and freshly ground black pepper, to taste
4 to 5 ounces ricotta salata cheese (substitute with feta or Parmigiano-Reggiano)
In a medium saute pan over medium heat, cook onions in 1 tablespoon butter until softened and translucent, stirring often, about 15 minutes. Do not brown. Remove from heat and cool to room temperature. Heat oven to 400°. Trim asparagus to 4-inch-long pieces; discard bottoms. If spears are more than 1/3 inch thick, slice in half lengthwise. Roll out Flaky Tart Dough to 1/4-inch thickness. Line bottom and sides of a 9x9-inch tart pan (with removable bottom) with dough. Trim and discard excess. Layer onions on dough. On top of onions, place asparagus in two rows, tips pointing in, nestling as many as will fit neatly. Season with salt and pepper. Cut remaining 1 tablespoon butter into small pieces and scatter on top of asparagus. Bake 30 minutes. Remove from pan and slide onto a small cutting board. Using a vegetable peeler, slice cheese and place on tart. Serve warm.
Flaky Tart Dough
1-1/8 cups flour
1-1/2 teaspoons sugar
1/4 teaspoon kosher or sea salt
8 tablespoons (1 stick) cold unsalted butter
1/4 cup cold water
Place flour, sugar, and salt in a food processor fitted with a steel blade, and pulse to combine. Add butter and pulse a few times, until butter pieces are about the size of peas. Add half the water and pulse. Add remaining water, one tablespoon at a time, pulsing, just until dough comes together. Form a ball and wrap dough in plastic; place in refrigerator 20 minutes (or freeze up to 3 months). Yield: dough for 1 tart.
Source: http://www.almanac.com/
Cinnamon Lamb Stew
Serves 6 to 8
2 pounds boneless lamb shoulder (or other stew meat), cubed
1 & 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
1 medium onion, sliced thin
2 medium carrots, diced
2 whole celery stalks, diced
6 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 cup red wine
1 bay leaf
A few sprigs of parsley, chopped
Place the lamb in a glass bowl or baking dish and toss with the salt, pepper, cinnamon and nutmeg. Cover and place in refrigerator for up to 24 hours if you have time, or continue making the recipe as below.
In a heavy saucepan or Dutch oven, heat the oil over medium heat and brown the pieces of lamb on all sides. Depending on the size of your pan, you may have to work in batches. When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften. Add the tomatoes, wine and bay leaf, and stir.
When mixture begins to bubble, reduce the heat to low and cover. Cook for two hours, or until meat falls apart when tested with a fork.
Serve the stew on its own, or over couscous or rice. Garnish with chopped parsley.
Source: Sara Kate Gillingham, TheKitchn.com
Cheddar Cheese Bacon Bites
2 cups cheddar cheese, shredded
One third cup mayonnaise
1 3-oz. jar real bacon bits
1 baguette, sliced into one quarter inch slices
Combine cheese, mayonnaise and bacon bits and spread about 1 tablespoon on each slice of bread. Bake on an ungreased baking sheet at 425 degrees for 5 - 7 minutes or until cheese is melted.
The Skinny: Use light cheese and mayo.
Source: Arcamax.com
MARILYN'S RECIPES
Apple Brickle Dip
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package almond brickle chips (7-1/2 oz) or English toffee bits (10 oz)
3 medium tart apples, cut into chunks
In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Yield: 2 cups.
Pineapple-Pecan Cake with Cream Cheese Icing
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
1 (20 oz) can crushed pineapple with juice
1 cup chopped pecans (optional)
Mix dry ingredients together. Add in eggs, pineapple along with juice, and pecans. Stir just until moistened. Pour into a buttered 9x13 inch baking pan. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely.
Icing:
1 stick butter, softened
1 (8 oz) cream cheese softened
2 cups confectioners sugar
1 Tbsp. vanilla
Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting. DELICIOUS!!! Enjoy!
Delicious Buttery Lemon Gooey Cookies
1 stick of butter room temperature
1 (8 oz) box cream cheese, room temperature
1 egg
1 Tbsp. lemon juice
1 box lemon cake mix (I use Duncan Hines Lemon Supreme)
1 cup powdered sugar
Preheat oven to 350 degrees. Cream butter and cream cheese together with mixer. Add egg and lemon juice and mix on low until combined. Add the lemon cake mix in three parts mixing until combined after each part. Refrigerate dough for 2 hours. Roll into 1 inch balls and roll through powdered sugar. Place on cookie sheets covered with parchment paper. Bake 10-12 minutes. Cool for two minutes and remove to cookie cooling racks. When fully cool dust with more powdered sugar. Enjoy!
Apple Enchiladas
1 (21 oz) can apple fruit filling and topping (or any other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Spoon fruit filling evenly down centers of tortillas. Sprinkle with cinnamon. Roll up, and place, seam side down, in a lightly greased baking dish. Bring butter and next 3 ingredients to a boil. Reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas: let stand 30 minutes. Bake at 350 for 20 minutes. Enjoy!
Crustless Spinach Quiche
1 cup chopped onion
1 cup sliced fresh mushrooms
1 Tbsp. vegetable oil
1 package (10 oz) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups (12 oz) shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
In a large skillet, sauté onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean. Yield: 8 servings.
Pineapple Bundt Poke Cake
1 (20 oz) can crushed pineapple, save juice
1 box yellow cake mix
1 small package instant vanilla pudding (4 serving size)
4 eggs
3/4 cup vegetable oil
1 vanilla bean pod, split in half (or 2 Tbsp. vanilla extract, divided)
1 cup powdered sugar
1 Tbsp butter melted
Confectioners Glaze (recipe below)
Preheat oven to 350 F. Spray 12-cup bundt pan with cooking spray; set aside. Drain pineapple; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture - see below. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter (or mix 1 tablespoon vanilla extract into cake batter). Fold in crushed pineapple. Pour into prepared pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
Soaking Mixture:
Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at 1/2-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.
Confectioner’s Glaze:
Combine 1/2 cup powdered sugar and 1 Tbsp. cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
Chocolate Fudge Brownie Cake
1 box chocolate cake mix (I used Betty Crocker’s Choc. Fudge 15.25 oz.)
1 box fudge brownie mix (I used Duncan Hines Decadent Brownies 17.6 oz.)
4 eggs
1 1/4 cups water
1 cup oil
1 can Pillsbury chocolate fudge cake icing
Preheat oven to 350 F. Grease and lightly flour an 8 – 9 inch bundt pan (I use Baker’s Joy spray).
In a bowl add the cake mix, brownie mix, oil, eggs and water.
Pour into bundt pan and bake 50-55 minutes or until toothpick comes out clean.
NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to serving plate.
In a small bowl, add 1/2 tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.
Johnny Cash’s Mothers Pineapple Pie
1 1/2 cups sugar
1/2 cup butter
1 cup crushed pineapple
3 Tbsp. flour
1 teaspoon vanilla
2 eggs
1 unbaked pie shell
Beat together all ingredients; pour into unbaked pie shell.
Bake 50 minutes in 350 degree oven or until it sets and is brown.
Easy Banana Coffee Cake
Streusel:
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Combine pecans, brown sugar, cinnamon and nutmeg in small bowl. Stir until blended; set aside.
Cake:
1 package Duncan Hines Signature Banana Supreme Cake Mix
1 (3.4 oz) package vanilla instant pudding and pie filling
4 large eggs
1 cup ripe mashed bananas
1/3 cup vegetable oil
1/4 cup water confectioner's sugar for dusting
Preheat oven to 350°F. Grease and flour 10" bundt pan or tube pan; set aside. Combine cake mix, pudding mix, eggs, bananas, oil and water in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour half of batter into pan. Sprinkle streusel over batter. Spread remaining batter over streusel. Swirl with knife in figure-eight pattern. Bake at 350°F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. Dust with confectioners' sugar.
Cream Puff Cake
1 stick butter
1 cup water
1 cup flour
4 eggs
1 large box instant vanilla or white chocolate pudding mix
3 cups milk
1 (8 oz) pkg cream cheese softened
1 (8 oz) carton cool whip
chocolate syrup
Boil together the butter and water. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan. Bake at 400 for 30 minutes. Cool completely. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate. This keeps well for days.
Sara’s Cheese Crispies
1 cup unsalted butter, softened
2 1/2 cups (10 oz pkg) shredded extra-sharp cheddar cheese
2 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. (or less) cayenne pepper
2 1/2 cups Rice Krispies
Pecan halves, optional for garnish
In a large bowl beat butter and cheese until blended . In another bowl whisk flour, salt and cayenne pepper. Gradually beat into cheese mixture; stir in cereal. If necessary, turn onto lightly floured surface and knead 4-6 times forming a stiff dough. Divide dough in half, shape each into a 7-inch long roll. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.
Preheat oven to 350. Unwrap and cut dough crosswise into 1/4-inch slices. Place 1-inch apart on ungreased baking sheet. If desired, top each slice with a pecan half. Bake 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
Apple Pecan Crisp
1 cup chopped pecans
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
4 cups apples - peeled, cored and chopped
2 teaspoons ground cinnamon
Drizzle of a little caramel syrup on top
Preheat oven to 350 degrees F. Lightly grease 2 (8-inch) round pans; set aside. In a large bowl, combine brown sugar, oats, flour and butter; mix until crumbly.
Do this in each pan. Place half of the crumb mixture in pan.
Spread the apples evenly over crumb mixture.
Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Then top each pie with chopped pecans. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
Don't forget to drizzle the caramel on top when its done.
Peanut Butter Cup Fudge
25 Reese’s Peanut Butter Cups, unwrapped and divided
1 can sweetened condensed milk
3 cups milk chocolate chips
Line a 7-inch-by-11-inch baking dish with foil, taking care to press out the corners as smoothly as possible.
Line the baking dish with 15 whole Peanut Butter Cups and set aside.
In a large microwave-safe bowl, combine the sweetened condensed milk and chocolate chips. Microwave on high in 30 second increments until completely melted and smooth.
Pour the melted chocolate mixture into the baking pan over peanut butter cups and smooth out evenly.
Break the remaining Peanut Butter Cups into pieces and sprinkle on top.
Allow the fudge to set out for about 1 hour, until it reaches room temperature. Then refrigerate for 2 to 3 hours, until firm.
Once the fudge is solid, use the foil to remove the fudge from the pan. Gently peel away the foil and cut the fudge into squares.
Makes 25 squares.
Tip: You can also use the double boiler method to melt the chocolate and condensed milk together, if you prefer!
Easy Oatmeal Pie Crust
Tired of graham cracker crusts? This makes the most delicious and unique base to creamy, no-bake pies.
The 5 ingredients in this crust are:
1 cup quick-cooking oats
1/3 cup sifted all-purpose flour
1/3 cup brown sugar (I like to use dark brown sugar, just because it deepens the flavor. Light brown sugar works just as well!)
1/2 tsp. salt
1/3 cup (5 Tbsp. plus 1 tsp.) cold butter, cut into cubes (Use real, 100% butter!)
Throw all of these ingredients into a bowl and use a pastry cutter to cut all of the ingredients together until crumbly. .
I warn you - don’t taste this cookie dough. You won’t be able to stop eating it. And then your poor little pie will be without a pretty crust.
Pour these oat crumbles into a 9? pie plate. Press it firmly on the bottom and sides of lightly greased 9" pie plate.
Because I am paranoid about crusts sticking to the pie plate, I put a very light coating of cooking spray on the insides of the pie plate before I add the crumbs.
Then just press the crumbles together to form a crust along the bottom and up the sides of a pie plate.
Bake this simple pie crust recipe at 375 for about 13-15 minutes or until it looks lightly golden brown.
Don’t worry if the crust shrinks back while baking. As it starts to cool, you can press it back up the sides.
Fill this crust with one of your favorite cream pie fillings and you’ve got a most delicious twist on the standard cream pie!
Grilled Salmon Packets
4 (6-oz) skinless salmon fillets
Olive oil, for drizzling
1/2 teaspoon kosher salt, plus more for the vegetables
1/2 teaspoon freshly ground black pepper, plus more for the vegetables
1/2 cup freshly squeezed lemon juice
2 cups quartered grape tomatoes
2 cups large-diced zucchini
1 cup small-diced baby potatoes
1/2 yellow onion, sliced
Fresh fennel fronds, for garnish
Heat a grill pan over medium heat until hot. Put each salmon fillet on a separate piece of foil large enough to fold over and seal. Drizzle the salmon with olive oil and season with salt and pepper. Add about 2 tablespoons of lemon juice to each fillet. Top the salmon with the tomatoes, zucchini, potatoes and onion. Season the vegetables with salt and pepper. Wrap up the salmon and vegetables tightly in the foil packets. Grill the packets until the salmon is cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with fennel fronds.
Roasted Lemon-Chili Broccoli
1 head broccoli, cut into florets (about 4 cups)
Olive oil, for drizzling
1/4 teaspoon crushed red pepper flakes
1 lemon, zested, cut in half
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Put the broccoli on a baking sheet and drizzle with olive oil. Toss with the crushed red pepper flakes and lemon zest. Season with salt and pepper to taste. Roast until the broccoli begins to brown and crisp in places, 10 to 12 minutes. Finish by squeezing the juice from one of the lemon halves over the broccoli.
Roasted Shrimp with Cherry Tomatoes
1 pound peeled and deveined shrimp, tails on
2 cups cherry tomatoes
2 cloves garlic, thinly sliced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 lemon
Preheat the oven to 400 degrees F. Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper. Roast until the shrimp are opaque and tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half.
Crock Pot Pizza
any prepared pizza dough
pizza sauce
shredded cheese
toppings of your choice
Oil base of crock pot and line with a sling made from parchment paper. Shape pizza dough into bottom of slow cooker. Top with sauce, cheese and other desired toppings. Cover and cook on high for 1.5 hours. Lift pizza from crock pot, cut and serve.
MY RECIPES
Cracker Barrel Mushroom Braised Pot Roast
Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Serves: 8
Try your copycat hand at Cracker Barrel Mushroom Braised Pot Roast. This recipe isn't a top secret recipe anymore.
Ingredients
1 3 to 4 pound chuck roast
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion chopped
2 cups beef broth
2 tablespoons gravy master
2 tablespoons butter
1 pound cremini mushrooms sliced or white button mushrooms
1/2 teaspoon salt
Instructions
Season roast with salt and pepper. Add vegetable oil to the Instant Pot. Sear roast on all sides until brown. Add 1 chopped onion to the Instant Pot along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Use the meat setting button for 90 minutes. Allow the pot to release by using the natural release method. While the pot is releasing the pressure, naturally saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
Oven directions:
Season roast with salt and pepper. Add vegetable oil to the large Dutch oven. Sear roast on all sides until brown. Add 1 chopped onion to the Dutch oven along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Preheat oven to 350 degrees. Cook the roast for 30 minutes for each pound of beef. When you remove the roast from the oven saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
Crockpot Directions:
Season roast with salt and pepper. Add vegetable oil to the large skillet oven. Sear roast on all sides until brown. Add 1 chopped onion to the slow cooker along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
Cook for about six hours on low. When the cooking is almost completed saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
Source: Stephanie Manley of copykat.com
Easy Puff Pastry Cheese Danish
I made for family while we vacationed in Biloxi, MS.
Prep time: 20 mins
Cook time: 16 mins
Total time: 36 mins
Serves: 6 pastries
The most delicious little things! Easily turn them into fruit danish with a spoon of jelly or jam.
Ingredients
8 ounces cream cheese, at room temperature
¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 puff pastry sheet, thawed
1 egg
jelly or jam, optional
Instructions
Line a large (or 2 medium) rimmed baking sheet with parchment paper.
Mix the cream cheese, sugar, vanilla and zest together.
On a lightly floured work surface roll the pastry to 12 x 9 inches. Cut it into six 4½ by 4-inch pieces - cut it long ways down the center then cut each half into 3 pieces.
Transfer them to a pastry sheet spacing them an inch apart. Use a fork to prick a ½-inch border around each one then prick the inside a few times. This is what they should look like.
Beat the egg with a tablespoon of water and brush the border with it.
Spoon 2 rounded tablespoons of the cream cheese into the center of each one and spread it out leaving the border plain. If it's real sticky and hard to spread wet the back of the spoon.
Cover them with plastic wrap and refrigerate the baking sheet 20 minutes.
Meanwhile preheat the oven to 425 degrees F.
Bake the pastries 15 - 16 minutes or until golden brown and puffy around the edges.
Remove from the oven and spoon a scant tablespoon of jelly into the center of each one if you like. Serve warm or cooled. These are best eaten fresh or within 24 hours.
Source: America's Test Kitchen Quick Family Cookbook
Farmer's Pork Chops
Ingredients
6 medium potatoes, peeled and sliced 1/4 thick
1/2 medium onion, sliced thinly into half rings
Salt and pepper
1 cup flour
seasoned salt or creole seasoning
5 center cut pork chops, 1/2 inch thick
2 tbsp vegetable oil
White Sauce:
1 stick butter
1/2 cup flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 cups milk
Instructions
Preheat oven to 350 degrees. In a large casserole dish, layer half of the potatoes and half of the onion. Season with salt and pepper. Repeat with other half of potatoes and onions and salt and pepper.
Prepare the white sauce by melting the butter in a large sauce pan. Turn off heat. Stir in flour. Add salt and pepper.
Over medium heat, add milk, 1 cup at a time. Bring to a boil and stir frequently. Reduce heat and simmer 1 to 2 minutes. Sauce should thicken. Then let set a minute.
Pour sauce over potatoes and bake for 15 minutes, uncovered.
While potatoes are cooking. Season pork chops with seasoned salt. Dredge pork chops in a little flour. Lightly brown in vegetable oil. Do not cook them completely.
Remove potatoes from oven and place pork chops on top of potatoes as they are removed from the pan. Arrange pork chops until they all fit.
Bake at 350 degrees for 45 minutes, uncovered. The sauce will come out bubbly and so good after baking under the pork chops! Serve with a vegetable side. Enjoy!!
Source: Adapted from The Lady & Sons cookbook
Cheesy Ham Oven Baked Omelet
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Ingredients
10 eggs
1/2 c. all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 c. shredded Monterey Jack cheese
2 c. cottage cheese
8 oz diced ham
1/2 tsp pepper
Instructions
Preheat oven to 350 degrees.
In a large bowl, beat eggs with a hand mixer on medium speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt in a different bowl. Gradually add eggs and mix well. Stir in cheeses and ham.
Pour into greased 13x9 in. baking dish. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Source: Julie's Eats and Treats
Tortellini Minestrone
This Tortellini Minestrone recipe is overflowing with delicious veggies, and made extra-delicious with the addition of some cheesy tortellini.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 8 servings
Ingredients:
2 tablespoons olive oil
1 medium white onion, peeled and diced
3 cloves of garlic, peeled and minced
2 carrots, peeled and diced
2 stalks celery, diced
4 cups of chicken or vegetable stock
1/4 cup tomato paste
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15 ounce) can dark red kidney beans
1 zucchini, diced
1 yellow squash, diced
1 teaspoon Italian seasoning
2 handfuls fresh baby spinach
1 (10 ounce) package of refrigerated cheese tortellini
salt and pepper, to taste
Directions:
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add garlic, carrots, and celery, and continue sautéing for 5 more minutes, stirring occasionally.
Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined. Bring the mixture to a simmer. Then reduce heat to medium-low, cover, and simmer for 10 minutes to let all of those good flavors meld together.
Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente (usually about 5-6 minutes).
Taste, and season the soup with salt and pepper.
Serve immediately.
Source: Gimme Some Oven
The Master Recipe: Boule
Makes 4, 1-pound loaves
The condensed recipe is below with instructions for baking in the oven on a pizza/baking stone or in loaf pans. If you don't have a pizza stone, try turning your cast-iron skillet upside down and baking your bread on that.
3 cups lukewarm water (100° F)
1 1/2 tbsp granulated yeast (1 1/2 packets)
1 1/2 tbsp coarse kosher or sea salt
6 1/2 cups unsifted, unbleached, all-purpose white flour
1. MIXING: Add yeast and salt to the water in mixer with dough hook. Turn on low and add flour. Mix until combined. Dough should be wet and loose.
2. RESTING: Cover loosely and sit at room temp until it begins to collapse (approximately 2-5 hours). Refrigerate the dough in a lidded (not airtight) container and use it over the next two weeks. Refrigerated dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf but it can be used right away. You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
3. PREPARE FOR BAKING: Sprinkle a piece of parchment paper and the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece. Form into a ball and place on parchment paper. Make 3 to 4, 1/4-inch-deep, slashes into top. Let it rest uncovered for about 40 minutes.
4. PREHEAT: 20 minutes before baking, preheat oven to 450 degrees with a baking stone (or upside-down cast-iron skillet) on the middle rack. Place an empty broiler tray for holding water on bottom shelf.
5. BAKING: Slide the loaf onto the baking stone. Quickly pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is brown and firm to the touch.
6. COOLING: Allow to cool completely, preferably on a wire rack.
BAKING IN CROCKPOT: Prepare dough in step 3, but instead of letting it rest, place the dough and parchment paper, directly into the crock-pot. Turn the temperature to high and put on the cover. Bake for 1 hour. Check for doneness (190° to 200° F). You will have a fully baked loaf of bread, but the crust is very soft. If you want a darker or crisper crust, stick the bread under the broiler, with the rack positioned in the middle of the oven, for 5 minutes or until it is the color you like.
BAKING IN A LOAF PAN: Use 2 pounds of dough. Let the dough rise in a well-greased non-stick 8 1/2 x 4 1/2- inch loaf pan, covered loosely with plastic wrap for 1 hour and 40 minutes. 20 minutes before baking time, preheat the oven to 375 degrees. (Do not use steam pan.) Bake the loaf for about 60 minutes. Flip the loaf out of the pan and allow to cool before cutting it.
Source: http://sweet-t-verbena.blogspot.com/
Slow Cooker Apple Butter Glazed Pork Tenderloin
For the pork
1 (2 lb.) pork tenderloin
1 T. light brown sugar
1 t. paprika
1 t. salt
1/2 t. garlic powder
1/2 t. thyme
3/4 c. apple butter
1 T. apple cider vinegar
1 T. whole grain mustard
For the grits
4 c. water
1 t. salt
1 c. grits (I used stone ground)
4 T. unsalted butter, melted
2 large eggs, beaten
8 oz. sharp cheddar cheese, grated
dash of hot sauce
Instructions
Mix together the brown sugar, paprika, salt, garlic powder and thyme and rub it on all sides of the pork tenderloin. Place the tenderloin in the slow cooker. Whisk together the apple butter, apple cider vinegar and mustard. Pour evenly over the pork. Cover and cook the pork in the slow cooker on low (6 - 8 hours) or high (3 - 4 hours). Shred the meat before serving.
About 40 minutes before serving, preheat oven to 350 degrees.
Bring the water and salt to a boil in a saucepan on the stove and whisk in the grits. Cook according to package directions. Mine only took 5 minutes. Remove from heat.
Whisk into the hot grits the melted butter, shredded cheese, beaten eggs and hot sauce. Spread the grits into a greased casserole dish. Bake, uncovered, for 25 minutes.
Serve the grits topped with the shredded pork and crispy bacon (optional but highly recommended).
Source: Foodtastic Mom
Slow Cooker Beef and Gravy
Ingredients:
2 pounds beef stew meat
1/2 large onion, chopped
1 clove garlic, minced (optional)
12 oz, or so, fresh mushrooms, cut in half
1 can condensed cream of mushroom soup
1 cup beef stock
a few dashes worcestershire sauce
1 teaspoon browning seasoning (optional for color)
salt & pepper, to taste
Directions:
Place all the ingredients into the slow cooker, stir well to coat and cook on low for 8-12 hours.
Scotch Egg Rolls
Yields 12
For the egg rolls
12 egg roll wrappers
1 lb. pork sausage
4 large eggs, hard boiled, peeled and chopped
8 oz. Irish cheddar cheese, shredded
1/2 c. fresh parsley, chopped
2 T. mayonnaise
1 T. Worcestershire sauce
1/2 t. salt
1/4 c. vegetable oil
For the mustard beer sauce
2 T. unsalted butter
1/2 t. onion powder
1/2 c. beer (I used a brown ale)
1/3 c. yellow mustard
2 T. sour cream
For the mustard beer sauce
In a medium saucepan, melt the butter. Add the onion powder and beer. Whisk to combine and simmer for about 5 minutes or until the beer has reduced by about half. Whisk in the mustard and continue cooking for 2 - 3 minutes. Remove from heat and transfer to a container to cool. Once cool, whisk in the sour cream. Cover and place the beer mustard in the fridge until you are ready to serve.
For the egg rolls
Brown the sausage, drain and allow to cool. Mix the sausage with the chopped egg, shredded cheese, parsley, mayonnaise, Worcestershire sauce and salt.
Fill each of 12 egg roll wrappers with 3 - 4 T. of the mixture, roll and seal with water.
Heat the vegetable oil in a non stick pan over medium high heat. Pan fry the egg rolls for a minute or two per side (starting with seam side down). Careful not to crowd the pan, fry the egg rolls only 3 or 4 at a time.
Rewarm the beer mustard sauce and serve with the fresh Scotch egg rolls.
Source: Foodtastic Mom
Slow Cooker Mexican-Style Beef Stew
Ingredients:
olive oil
1 1/2 - 2 lbs beef stew meet
1 large onion, chopped
5-6 garlic cloves, minced
2 teaspoons cumin
1 teaspoon chipotle chili pepper
1 teaspoon oregano
salt & pepper
2 (15oz) cans cream-style corn
2 (4oz) cans diced green chilis
1 (15oz) can crushed or diced tomatoes
3 cups beef stock
Directions:
Turn your crockpot on high. Coat the bottom with olive oil and throw in your chopped onions to soften while you prepare the rest of the ingredients (read: open cans!). Stir in the garlic, seasonings and salt & pepper, and then toss in the rest of the ingredients.
Turn the heat down to low and cook for 6-8 hours (or longer!). Serve with shredded cheese, sour cream, tortilla chips and fresh cilantro if you have it!
Liquid Gold Cheesy Party Potatoes
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 8
Ingredients
1 package frozen southern style hash browns
1/2 onion, finely chopped
1 2-lb loaf of Velveeta original flavor, cubed
10 oz cream of mushroom soup
1/2 cup milk
1-1/2 cups sour cream
2 tsp garlic powder
1/4 cup panko crumbs
4 Tbsp butter, melted
Cooking spray
Instructions
Preheat oven to 350 degrees. Spray 9x13 baking dish with nonstick cooking spray.
In a large bowl, combine hash browns and chopped onion. Mix well. Pour into prepared baking dish.
Reserve 1/4 cup of the cubed Velveeta cheese. In another bowl, combine remaining cubed Velveeta cheese, the soup, milk, sour cream and garlic powder. Stir to mix well and then pour on top of the hash browns in baking dish. Stir to combine.
Top with remaining cubed Velveeta cheese.
In a small bowl, combine melted butter and panko crumbs. Stir well. Spread over the top of the prepared casserole.
Bake in 350 degree oven for 40-50 minutes until the casserole is bubbly and the panko crumbs are brown.
Freezer Breakfast Burritos
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!
Ingredients:
2 cups frozen tater tots
2 tablespoons olive oil
8 links breakfast sausage, casing removed
8 large eggs, lightly beaten
1/3 cup half and half*
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) can refried beans
8 (8-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup chopped fresh cilantro leaves
Directions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cook tater tots according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
Place into oven and bake until heated through, about 12-15 minutes.
Serve immediately.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.
Source: Damn Delicious
Chicken and Potatoes with Garlic Parmesan Cream Sauce
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Ingredients:
6 bone-in, skin-on chicken thighs
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved*
2 tablespoons chopped fresh parsley leaves
For the garlic parmesan cream sauce
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half*
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with parsley, if desired.
*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Source: Damn Delicious, adapted from The Kitchen Magpie
Breakfast Casserole with Cheddar and Green Chilis
1 lb sausage
6-8 slices of sourdough French bread
4 cups (16 oz) grated Cheddar cheese
6 eggs
3 cups milk
1 can (4 oz) of chopped green chilis
1 tsp salt
1/2 tsp pepper
1. Fry sausage in a skillet, chopping as it cooks, until all pink is gone. Drain on paper towels.
2. Place the bread slices in the bottom of a 9x13 baking dish.
3. Arrange the cooked sausage over the bread and top with the grated cheese.
4. Beat the eggs, milk, green chilis, salt, and pepper together and pour evenly over the sausage and cheese layer, saturating all the bread.
5. Cover and refrigerate overnight.
6. To serve, preheat oven to 320, uncover breakfast casserole, and bake 80-90 minutes.
Notes
1. This breakfast casserole freezes well for future use. Construct the casserole and cover with plastic wrap and then with foil before placing in the freezer. Before baking, allow to defrost overnight in the refrigerator, then bake as directed.
World's Best Macaroni Salad
1-1/2 lb. box of elbow macaroni
1/2 bunch of green onions, chopped
1/2 tsp. salt (or more to taste)
1/2 each red, orange, green and yellow peppers, total: 2 whole peppers
2 tsp. Dijon mustard (generous)
1-1/2 cups Hellman's Mayonnaise
celery salt
Cook macaroni in salted water. Drain noodles. While noodles are still hot, mix in mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy. Stir in onions and peppers and salt. Mix well. Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkling of celery salt and stir in. Cover and refrigerate a few hours to allow onion and pepper flavors to permeate. Serve cold.
*We slice up the left over peppers and serve with Ranch dressing as a before the picnic snack.
Source: cooks.com
Tune Up Tuna Salad
2 (6 oz.) cans Albacore, sold white tuna in spring water, drained
1/2 cup Hidden Valley Original Ranch dressing
1/2 cup diced celery
1/4 cup diced green onions
8 slices sandwich bread
Mix tuna with Ranch, celery and onions in bowl. Spread salad evenly on 4 slices of bread, top with remaining slices.