"Lord, give me the strength I need for today. Then, I won't worry about tomorrow." ~ Me
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. I hope this finds you and yours happy and healthy. All my kids and grands seem to be ahead of the game there so I am a happy camper. I find it hard to complain when the fruit of my life's labor (my kids and grands) are blossoming and prospering. I'm a blessed camper, too! And I see we all survived the elections! Personally, I'm pleased as punch its all behind us. This was a long and tedious process; probably the most in my memory. Let's work together so the system will run smoothly and be a shining example for the world of how democracy works.
I found a few gems to try in today's offerings. As I've mentioned before, sometimes a recipe is worth its weight in gold to me when it gives new life to some of my own recipes. An example is Treva's "Crock Pot Potatoes" in this issue. We love cheesy potatoes but since I work 12- (and some 16-) hour shifts, using a crockpot is not always a viable choice. I will work with the recipe for oven baking (or even stove top!) when it suits my schedule. It's a good, solid recipe, even if you make your own cheese sauce like I do (versus soups which are very good, too!). And it calls for dried (dehydrated) onions which will give the subtle onion flavor we love without the extra work.
In today's issue we share recipes from the late Treva Key, of North Carolina, and from another faithful reader, Marilyn M. from Ohio who has sent in recipes on a regular basis for years. I have added a few of my own in this issue as well.
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DID YOU KNOW?
Spread mayo onto steak for your most flavorful marinade yet
By Abby Reisner, TastingTable.com
Cooking crisp, flavorful steak doesn’t have to be a crapshoot. There’s an easy way to take your grill game from good to great, and you likely already have the secret ingredient in your refrigerator. No, it’s not steak sauce or any marinade you find in a bottle (though you can actually make it at home). So what is it?
For max flavor, use mayonnaise as steak marinade.
Stay with us - here’s why you shouldn’t be afraid of the classic white spread.
1. Fat = flavor. It’s like oiling the pan but without the middleman.
2. Think of it like a wet brine. Add your favorite dry rub to the mayo or simply season with salt and pepper. The mayo will suspend the spices, so they don’t fall off.
3. It helps create a thick crust, sealing in flavor and giving optimal char.
Besides, many of the best steak sauces use mayonnaise as an ingredient already - so you’re really just getting a leg up on the game.
TREVA'S RECIPES
Cherry Pineapple Dump Cake
1 can (16 oz.) crushed pineapple
1 can (20 oz.) cherry pie filling
1 pkg. yellow cake mix
1/2 to 2/3 c. chopped nuts
1/2 c. butter
Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 350 degree oven 1 hour.
Crock Pot Potatoes
1 carton sour cream (16 oz)
2 cans cheddar cheese soup
Few shakes dried onions
1 stick margarine
6-8 medium potatoes (boiled)
Melt margarine in saucepan and add sour cream and soups and onions. Combine with cooked potatoes in crock pot on low. Heat up for 1-2 hours.
Gingersnaps
Cream until fluffy:
3/4 Cup Shortening (Crisco)
3/4 Cup Sugar
Add and Beat:
1 Egg
1/4 Cup Molasses
Mix In:
2 Cups Flour
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Cloves
1 Teaspoon Ginger
Put some sugar in a shallow dish.
The dough should not be too sticky to roll into a ball between your hands. Roll into balls and flatten slightly in the sugar in the dish. Place balls 2 inches apart on an ungreased cookie sheet. Bake 6 to 8 minutes at 375 degrees until lightly browned on the bottom. If you want the cookies to be chewy, they need to be slightly under cooked. Turn one cookie over to see how brown the bottom is.
Source: Go Ask Alice
Leftover Mashed Potato Puffs
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: about 8 puffs
Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers.
2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes
Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well. Spoon them into the pan filling the cups just to the top or a little below. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.
Source: Favorite healthy recipes
http://www.favehealthyrecipes.com/Potato-Salad/Mashed-Potato-Puffs
Banana-Chocolate Chip Pancakes
This healthy whole-grain buttermilk pancake recipe adds mini-chocolate chips and mashed banana to the 100 percent whole-wheat flour base. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds.
Makes 7 servings, 2 (4-inch) pancakes each.
Active Time: 50 minutes/Total Time: 1 hour
1 & 1/2 cups white whole-wheat flour (see Tips)
1/3 cup mini chocolate chips
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk (see Tips)
1 cup mashed ripe banana (2-3 medium)
2 tablespoons canola oil
1 tablespoon sugar
1 teaspoon vanilla extract
Whisk flour, chocolate chips, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, banana, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing -- it will make the pancakes tough.
Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Recipe tips and notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
No buttermilk? You can make "sour milk" as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.
Recipe nutrition: Per serving: 230 calories; 8 g fat (2 g sat, 4 g mono); 29 mg cholesterol; 36 g carbohydrate; 6 g added sugars; 7 g protein; 4 g fiber; 334 mg sodium; 270 mg potassium.
Nutrition Bonus: Iron (23 percent daily value), Calcium (15 percent dv) 2 1/2 Carbohydrate Serving(s)
Exchanges: 1 starch, 1/2 other carbohydrate, 1/2 fruit, 1 1/2 fat
Source: Stacy Fraser, EatingWell
www.eatingwell.com
Chili Con Queso - Appetizer
1 Tbsp. olive oil
1 onion, diced
1 14-oz. can stewed tomatoes, or stew your own fresh tomatoes
1 jalapeno pepper, diced
4 cups Monterey Jack cheese, grated
One quarter cup light cream
Heat olive oil in a skillet and saute onion until tender. Add tomatoes and pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to heat for several minutes stirring continuously. Serve warm with tortilla chips. You may substitute any kind or pepper for the jalapeno like serrano or Anaheim depending on how hot you would like the dip to be. Jalapeno peppers have a heat index of 5.5 on a scale of 1-10. Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero pepper rates a 9, so be careful if you select this super-hot pepper.
The Skinny: Use low-fat milk instead of the cream.
Source: http://www.arcamax.com
Simple Kale and Potato Soup
Serves 1 generously or 2 modestly
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped
1 garlic clove, minced
1/2 teaspoon kosher salt
2 cups vegetable stock, chicken stock or water
1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan
1 teaspoon lemon juice or cider vinegar
Salt and pepper
1 to 2 large eggs, depending on your appetite
Grated Parmesan cheese, extra-virgin olive oil or yogurt, to serve
Combine the chopped potato, garlic, salt and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.
While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.
Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.
Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired.
To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.
Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.
Recipe Notes
If you have extra time, enrich your soup by sauteing some chopped onions, celery or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme.
Serving more than one? This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls.
Source: Chris Phillips of TheKitchn.com
Jicama Salad with Jalapeno Dressing
6 cups mixed salad greens
1 jicama, diced
One half Vidalia onion, sliced
4 roma tomatoes or fresh garden tomatoes, diced
One third cup mayonnaise
One quarter cup sour cream
Juice of 1 lime
1 jalapeno pepper, diced
2 cloves garlic, minced
One half tsp. cumin
Combine salad greens, jicama, onion, and tomatoes in a large bowl and set aside. In a blender, combine mayonnaise, sour cream, lime juice, jalapeno pepper, garlic and cumin blend until smooth. Just before serving pour dressing over salad. Toss and serve.
The Skinny: Use low fat mayo and sour cream in the dressing.
Source: http://www.arcamax.com
Grilled Chicken with Pico de Gallo
6 - 8 boneless chicken breasts
One quarter cup olive oil
Salt and pepper to taste
1 tsp. dried marjoram
1 cup Monterey Jack cheese, grated
Cut a horizontal slice in the middle of each chicken breast without cutting all the way through. Place chicken in a baking dish. Add olive oil, salt and pepper and marjoram. Marinate for about an hour in the refrigerator. Remove from marinade and grill over charcoal or gas grill slit side down first. When chicken is done place some cheese in each slit and continue to grill until cheese melts. Serve with Pico de Gallo over chicken.
Pico de Gallo
6 - 8 roma tomatoes or fresh garden tomatoes, diced
One half cup onion, diced
Juice of 1 lime
2 jalapeno peppers, diced
One half cup fresh cilantro, chopped
1 tsp. sugar
One quarter cup beer, Mexican if possible
Salt and pepper to taste
Combine all ingredients and allow to sit for several hours if possible before serving. Do not refrigerate because of the tomatoes. As with the dip, the type of pepper you use in this dish will determine how hot and spicy the Pico de Gallo is. We list roma tomatoes because they are traditional to this recipe. If you have fresh tomatoes you should certainly use them instead.
Chocolate Espresso Brownies
1 and one third cup flour
One quarter tsp. baking powder
One half tsp. baking soda
One quarter tsp. salt
Three quarters cup sugar
One half cup butter
One third cup light corn syrup
One half cup espresso coffee or other strong brewed coffee
16 oz. semisweet chocolate squares
4 eggs
2 tsp. vanilla
Combine flour, baking powder, baking soda and salt in a large bowl and set aside. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved. Add chocolate squares and continue heating over low heat until chocolate melts; be careful not to scorch. Add chocolate mixture to flour mixture and mix with a hand mixer. Add eggs and vanilla and mix again. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes. Allow to cool and cut into squares to serve.
The Skinny: Use egg and sugar substitute and low fat chocolate or even carob to cut some fat and calories.
Source: http://www.arcamax.com
Slow-Cooker Butternut Squash Soup with Sausage
Nonstick cooking spray, such as PAM
2 8-ounce cans tomato sauce with basil, garlic and oregano, such as Hunt's
2 Cups water
1 12-ounce package refrigerated butternut squash pieces
1/2 Teaspoon garlic powder
1 Pound bulk Italian pork sausage
1/2 Cup uncooked ditalini pasta
1 6-ounce package baby spinach leaves
Spray the inside of 4-quart slow cooker with the cooking spray. Add the tomato sauce, water, squash and garlic powder to the slow cooker; stir to combine. Pinch the sausage into bite-size pieces and place in the slow cooker. Cover; cook on low for 7 1/2 hours or on high for 3 1/2 hours.
Stir in the pasta and spinach; cover and cook on high 30 minutes more or until the pasta is tender.
Notes
If refrigerated chopped butternut squash is not available, use 1 12-ounce package frozen chopped butternut squash. Another small pasta (macaroni, orzo or small shells) may be used in place of ditalini.
Source: the daily meal.com
http://www.thedailymeal.com
Creole Chicken
1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces
1 can (14.5 ounces) tomatoes with juice
1 & 1/2 cups chicken broth
8 ounces fully cooked smoked sausage, sliced
1/2 to 1 cup diced cooked ham
1 cup chopped onion
1 can (6 ounces) tomato paste
1/4 cup water
1 & 1/2 teaspoons Creole seasoning
a few dashes of Tabasco sauce or other hot pepper sauce
2 cups instant rice, uncooked
1 cup chopped green bell pepper
In crockpot, combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, seasoning, and Tabasco. Cover and cook on LOW for 5 to 6 hours. Add rice and green pepper to crockpot and cook for 10 minutes longer, or until rice is tender and most of the liquid is absorbed. Serves 6
Source: Diana Rattray, About.com
Irish Style Pork Chops
Pork is often looked at as a healthier alternative to red meat. Pork chops are easy to broil, grill or fry and have become a staple in the diet of many homes.
4 lg. pork chops
Salt & pepper to taste
1 oz. vegetable oil
1 med. onion, sliced thin
10 oz. tin condensed cream of mushroom soup
4 fl. oz. milk
4 med. potatoes, peeled & sliced thin
12 oz. shredded cabbage
Sprinkle salt and pepper on pork chops then brown the chops in a hot greased pan for approximately 15 minutes; remove, set aside. Add the oil to the pan and cook the onions until a golden brown then add the soup and milk and stir well. Grease a large baking dish then layer the potatoes, cabbage and soup mixture alternately. Lay the pork chops on top, cover and bake in a 350 degree oven for 1 hour.
Source: Go Ask Alice
Southern Ambrosia
This fruit salad recipe is sweet, creamy, and simply irresistible. Once you taste this recipe for Southern Ambrosia, no party will be complete without it. This recipe calls for canned fruit, but you could also substitute fresh fruit if it is in season. Oranges, pineapple, and cherries are combined with a luscious mixture made of heavy cream and Greek yogurt. Sweetened coconut and pecans give the ambrosia great texture and a final scoop of whipped cream and a cherry on top give this dessert salad a special finish.
1 cup sweetened coconut
1 cup pecan pieces
1 tablespoon butter
1/2 cup heavy cream
1 Tbsp sugar
1/2 cup plain Greek Yogurt
3 cups miniature marshmallows
15 ounce can mandarin oranges, drained well
20 ounce can pineapple chunks, drained well
1/2 cup maraschino cherries, drained well
Toast coconut and pecan pieces in the butter, until light brown {your house will smell yummy}. Allow to cool completely.
Whip heavy cream and sugar until it forms stiff peaks. Fold in yogurt, carefully to not break down the cream too much. Into this yogurt-cream mixture, fold in marshmallows, oranges, pineapple chunks and cherries.
Refrigerate at least two hours {overnight is even better} to let flavors mix.
Serve with more fresh whipped cream and a cherry on top.
Source: Kristi from I Should Be Mopping the Floor
Beef Chop Suey
Makes 4 servings
3 tablespoons cooking oil
1 pound beef (round steak) cut into small pieces
1/2 teaspoon pepper
1 teaspoon salt
2 & 1/2 tablespoons soy sauce
3 cups celery, cut in 1-inch piece lengths
2 large onions, cut in chunks
1 tablespoon molasses
2 cups boiling water or beef stock
1 14-ounce can bean sprouts, rinsed and drained
3 tablespoons cornstarch
1/4 cup water
White rice, cooked
Chow mein noodles
Heat oil in large skillet. Add beef cubes, salt and pepper and cook until browned. Stir in soy sauce. Remove meat from the pan, set aside. Add celery, onions, molasses and boiling water or beef stock to the pan the meat was browned in. Bring to a boil and cook for 15 minutes. Add the rinsed and drained bean sprouts. Cook 3 minutes, then add set-aside beef cubes. Mix cornstarch and 1/4 cup water. Add to mixture in pan and cook 5 minutes. Ladle over cooked rice and sprinkle with a generous amount of chow mein noodles on top.
Source: http://www.arcamax.com
Herbed Yogurt Biscuits
Makes 6 to 8 biscuits
2 cups (9 ounces) all-purpose flour, plus more for rolling
1 tablespoon baking powder
1 & 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
4 tablespoons (2 ounces) cold unsalted butter
1/2 cup whole or low-fat plain Greek yogurt
1/4 cup minced fresh herbs, such as dill and Italian parsley
Cold milk (whole or 2 percent), as needed
Good butter and flaky salt, for serving
Preheat the oven to 450 F. Line a sheet pan with parchment paper.
In a medium mixing bowl, combine flour, baking powder, salt, baking soda and pepper, and whisk to incorporate. Cut the butter into razor thin slices; add to the dry ingredients, tossing to coat with flour, and place the bowl in the freezer for 5 to 10 minutes.
Gently fold the Greek yogurt and minced herbs into the dry ingredients, stirring until most of the flour is absorbed and the dough forms a shaggy ball. If the dough still seems too dry, add milk, a tablespoon at a time, as needed. Turn the dough out onto a floured work surface and knead just until it forms a smooth ball, about 10 to 15 seconds.
Pat the dough into a 1/2-inch thick round. Flour a sharp biscuit or circular cutter and cut out biscuits, as close together as possible. (Do not twist the cutter; press straight down and pull straight up.) Use a bench scraper or spatula to transfer biscuits to the prepared baking sheet, spacing them about a 1/2-inch apart. (For flakier biscuits, see recipe notes below.)
Bake the biscuits for 12 to 14 minutes, rotating halfway through cooking time, until tall and golden brown. Remove from the oven and allow to cool for 5 minutes before serving. Top with good-quality butter and a generous sprinkle of flaky salt.
Recipe Note: To make flaky biscuits, turn the dough out onto a floured sheet of parchment paper, along with any loose dough bits in the bowl. Sprinkle a little flour over the top of the dough. Flour your hands and gently press the dough into a 3/4- to 1-inch thick rectangle. Lightly dust the dough with additional flour. Using a bench scraper or flat metal spatula, fold the dough into thirds, as if folding a letter. Dust with more flour and pat back into a 3/4- to 1-inch thick rectangle. Repeat the trifold, dusting lightly with more flour on top of and under as needed. Repeat the trifold one more time, three times total. Transfer the parchment paper with the dough to a plate and chill in the freezer for 10 minutes. Cut biscuits and continue with baking as per the recipe above.
Source: TheKitchn.com
Blackberry Cream Cheese Pie
1 can Blackberry Pie Filling {approx. 21 oz.}
1 Graham Cracker Pie Crust
8 oz. Philadelphia Cream Cheese, softened
1 can Eagle Sweetened Condensed Milk {14 oz.}
1/4 cup Lemon Juice
1 tbsp. Sugar
1 & 1/2 tsp. Vanilla Extract
Beat Cream Cheese in medium mixing bowl until fluffy. Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy. Pour into Graham Cracker Pie Crust, and cover. Chill in refrigerator overnight.
Also place Blackberry Pie Filling can in refrigerator to chill overnight. When ready to serve, remove from refrigerator and carefully pour contents of chilled Blackberry Pie Filling can onto the top of the pie.
Source: Susan's Daily Dose
Lemon Poppy Seed Bundt Cake
For the cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 large egg yolks
2 tablespoons lemon zest
1/4 cup lemon juice
1 cup ricotta
1 & 1/2 teaspoons poppy seeds
For the glaze:
1 vanilla bean, split lengthwise and seeds scraped out
1 & 1/2 cups powdered sugar, sifted
2 tablespoons milk
Sliced almonds, to top
To make the cake:
Preheat oven to 350 F. Grease and flour a Bundt pan extremely well.
Sift together the dry ingredients in a mixing bowl.
With an electric mixer, beat butter on high until light and creamy. Add the sugar and beat until fluffy. With the mixer on medium-low, add the eggs one at a time. Add in the lemon zest and lemon juice, followed by the ricotta.
Stop mixer and scrape down the bottom and sides of the bowl. With the mixer on low, gradually add in the dry ingredients. Mix until just combined. Stop the mixer and fold in the poppy seeds.
Pour the batter into the prepared Bundt pan. Bake 50 to 60 minutes, until a cake tester or skewer inserted in the cake comes out clean or with just few crumbs.
Let cake cool in the pan for 10 to 15 minutes, or until you can comfortably touch the pan. Use a flexible rubber spatula to release the edges of the cake from the pan, then invert the cake onto a large plate or cooling rack. Cool completely.
Make-Ahead:
Once the cake has completely cooled, you can cover it with plastic wrap and refrigerate it for a few days or freeze it for several weeks. Allow the cake to thaw in the fridge before glazing.
To make the glaze:
Combine the vanilla bean seeds with the powdered sugar and milk. Whisk until smooth.
To assemble:
Carefully level the bottom of the Bundt cake with a large serrated knife. Drizzle the cooled cake with the vanilla bean glaze and sprinkle with sliced almonds.
Recipe Notes
--Be sure to thoroughly grease and flour every nook and cranny of your Bundt pan.
--If the cake feels stuck in the pan when you try to invert it, turn the cake back upside down. Carefully soak a clean kitchen towel with hot water and drape over the cake in the pan for about 5 minutes. The hot towel will create steam and help release the cake from the pan.
--Avoid using a knife to release the cake. A knife may cut into the sides of the cake since most Bundt pans are oddly shaped.
--For thicker or runnier glaze, adjust the milk quantity until desired consistency.
Hawaiian Grilled Chicken
Yield: about 12 servings depending on the size of the thighs
3 pounds of boneless skinless chicken thighs
1 cup low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
1 cup water
1 - 1 & 1/2 cups brown sugar
1/2 bunch of green onions, chopped (reserve the other half for garnish)
1/2 teaspoon minced garlic
1 teaspoon of sesame oil (not essential but add it if you have it)
1 (13.5 ounce) can of coconut milk
Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk.
Smothered Creole Slow Cooker Pork Chops
Slow Cooker Time: Low 8 hours
Total Time: 8 hours 10 minutes
Servings: 4-6
8 pork chops
1 large onion, sliced
1 bell pepper, diced
3 cloves garlic, minced
2 tablespoon creole seasoning
2 tablespoons garlic powder
2 tablespoon onion powder
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon black pepper
3 cups low-sodium chicken stock
2 bay leaves
2 tablespoons corn starch
2 tablespoons Italian parsley
3 stalks green onions
1 cup flour
extra virgin olive oil
Mix all spices and brown sugar together and set aside. Add flour to a medium bowl, seasoning with 1/2 tablespoon of seasoning blend.
Rinse pork chops and pat dry. Coat with about 2 tablespoons of olive oil, season with 2 tablespoons of seasoning blend, rubbing into both sides of pork.
Heat about 2 tablespoons of olive oil in a skillet over medium heat, toss pork chops lightly in flour mixture, add to oil and brown about 2-3 minutes per side in batches, repeat until all the pork is complete. Transfer pork to slow cooker.
Add onion, and bell pepper to pan, cook for about 5 minutes, add garlic and 1/2 tablespoon of seasoning blend, and cook 1 minute more.
Add chicken broth and vinegar to pan, scrap up brown bits on the bottom of pan. Transfer to slow cooker and pour over the pork chops.
Add bay leaves to slow cooker and cook on low for 7-8 hours or until pork is fork tender.
Remove broth from slow cooker, strain into a sauce pan, make a slurry of 2 tablespoons of cornstarch and 1/4 cup of water, stir well, drizzle into sauce pan and whisk well.
Bring to boil, reduce heat and simmer for about 5 minutes, taste, add about a teaspoon of seasoning blend if needed. Stir in fresh parsley.
Pour gravy back over pork chops, garnish with green onions and serve over hot rice, potatoes, or pasta.
Source: Lisa from Creole Contessa
Loaded Cauliflower
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese (may use cheddar)
8 oz container sliced mushrooms (optional)
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cup of cheese, mushrooms (optional) and cauliflower and mix well. Place in baking dish and cover with remaining 1 cup of cheese and rest of the bacon crumbles. Bake for 15-20 minutes until cheese is melted. Top with remaining 3 T chives and serve.
Source: Susan's Daily Dose
Baked Pasta
When you don’t have a lot of time, baked pasta is a great dish to throw together. You really only need 3 or 4 ingredients. Is there anything more comforting than baked pasta? Pasta, sauce and cheese and then baked. So simple but deep flavors. To make this extra cheesy, cheese is added to each layer as it is built. I guess you could consider this a variation on a lasagna. The key to make this super tasty is good tomato sauce (your own marinara even better) and a variety of cheeses to add depth.
2 packages Rigatoni
1 cup each shredded Cheddar and Mozzarella Cheese
1 - 28 oz can of Italian Style Tomatoes
In a big pot, boil water. Add salt and then the pasta noodles. Cook according to the box instructions. Should be about 10 - 12 minutes. Do not overcook because they will cook some more when baked.
Pull out a good size baking dish and begin to layer the pasta. Start with just a little sauce on the bottom. Then, put a full layer of the pasta and generously spread each of the cheeses over all the pasta.
Keep repeating until the noodles are gone. Finish with a generous layer of cheese. For appearance, alternate the cheeses so you can get a variation in the colors. Bake in a 350 degree oven for 25 – 30 minutes. Finish, by placing under the low broiler for 2 or 3 minutes to get the cheese bubbly and a little char.
Source: http://www.feedyoursoul2.com
MARILYN'S RECIPES
Cannoli Cream Puffs
Pastry Puffs:
1 cup hot water
1/2 cup unsalted butter
1 Tbsp. white sugar
1/2 tsp. salt (reduce to 1/4 tsp. if using salted butter)
1 cup all-purpose flour
4 large eggs
Cannoli Filling:
1 1/4 cup whole milk ricotta
1 1/4 cup mascarpone cheese
1/2 cup icing (confectioners') sugar (or a bit more or less, depending on how sweet you like it)
1/4 tsp. cinnamon
1/2 tsp. vanilla
(Variations: replace cinnamon with grated orange or lemon zest or sprinkle chopped chocolate or mini chocolate chips over filling. A drizzle of melted chocolate over the top is also a nice variation.)
Garnish:
Icing (confectioners') sugar
Drain Ricotta: Place ricotta in a fine mesh strainer set over a bowl.
Press down lightly with the back of a spoon and allow to drain for about an hour before making filling.
Pastry Puffs: Preheat oven to 425° F. with rack in centre of oven, and prepare a sheet pan with parchment paper or a silpat.
In a medium saucepan over medium heat, combine hot water, butter, sugar and salt. Bring to a boil, stirring occasionally with a wooden spoon. Add flour all at once and stirring vigourously and constantly (really get in there and stir, stir, stir), cook until mixture clears the sides of the pan and forms a ball around your spoon in the middle, as you stir (2-3 minutes). Remove from heat. Add eggs, one at a time. After each egg addition, stir quickly and vigourously, until the egg is combined (it will start out as a slimy mess, but just keep stirring and it will come together). Repeat with each egg. Once all eggs are added, stir a bit more until smooth and shiny.
Add batter to piping bag fitted with a large star tip (alternately, drop balls of batter onto prepared pans and roughly shape with the back of a spoon). Pipe batter onto prepared pan, leaving about 2 inches between each one.
Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for about another 10 minutes, or until golden and hollow-sounding when tapped. (*Do not open oven while they're cooking.). Mine were about the size of my palm. If yours are bigger or smaller, allow a bit more or less cooking time. Remove to a cooling rack to cool completely.
Filling: In a large bowl or the bowl of a stand mixer, combine filling ingredients (except chocolate chips, if using) and beat well until light and fluffy. Add filling to piping bag fitted with a large star tip. Cut pastries in half (or use a sharp knife to cut a small hole in the side) and pipe either a ring of filling around the outside of the bottom half or fill the cavity with filling. If using chocolate chips, you'll need to go the cut in half route. Simply sprinkle chips on top of filling before putting the top on.
Sprinkle generously with icing sugar. Serve immediately or refrigerate uncovered for up to 6 hours.
Country Ranch Green Beans ‘n Potatoes with Bacon
1/2 stick butter (4 Tbsp.)
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, 1/2-3/4" dice
1/4 tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
1/2 tsp. finely minced garlic
1 1/2 tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
Melt butter in medium saucepan or small frying pan; add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender. Add bacon, garlic, and Ranch Mix. Stir in well. Fold in green beans and heat through, simmering, occasionally stirring gently. Add pepper to taste. Add salt only if desired, *Ranch Mixes are salty! Enjoy!
Mama’s Easy Creamy Coleslaw
1 (14 oz) bag coleslaw mix
1 cup mayonnaise
2 Tbsp. heavy cream
1 teaspoon prepared yellow mustard
1 teaspoon garlic salt
1 teaspoon black pepper
Place all ingredients in bowl of a food processor; process in short bursts until finely ground. Chill for 1 hour before serving. Enjoy!
Cheesy Tortellini Casserole
1 pound tortellini, filling of your choice*
1 onion
3 cloves garlic
4 red bell peppers
2 Tbsp. Bertolli Olive Oil
1 teaspoon dried oregano
7 ounces cherry tomatoes
1/2 cup College Inn vegetable stock
4 1/4 ounces crumbled Feta cheese
4 1/4 ounces grated cheese, Gouda Or Cheddar
Salt And Pepper, to taste
Basil (optional)
Preheat oven to 360ºF.
*Cook pasta according to package instructions. Fresh pasta only needs 1 or 2 minutes, dry pasta cooks much longer. Drain well and return pasta to the pan.
Meanwhile, finely chop onion, garlic and bell peppers. Heat oil in a large pan, add onion and cook until translucent.
Add garlic and peppers and cook about 5 minutes until vegetables are soft. Add salt, pepper and oregano.
Chop tomatoes and add to the pan together with vegetable stock. Let cook for another 5 minutes.
Add cooked sauce to the pasta. Add crumbled feta and mix well. Adjust seasoning with more salt and pepper if needed.
Brush a casserole dish with a little bit of olive oil. Transfer pasta to the dish and sprinkle everything with grated cheese.
Bake for 20 minutes or until golden brown and heated through. Enjoy!
Smoky Mountain Breakfast Casserole
10 eggs (egg beaters are ok)
2 1/2 cups whole milk
1/2 cup chopped onion
1/4-1/2 cup chopped bell pepper (green or red, both nice)
1/2 to 1 cup fresh mushrooms
1/2 cup Velveeta cheese
1/2 cup shredded sharp cheese
3 slices bread buttered and cubed
1 cup Jimmy Dean sausage
Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel.
Blend eggs and milk. Butter 9x13" baking pan. Put bread cubes in bottom of the baking pan.
Spread cheese over bread. Then sprinkle sausage mixture over all.
Refrigerate overnight covered.
Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults.
Other ingredients can be used or meat can be omitted or other meats substituted.
Quick Tip: This recipe can easily be doubled or tripled when feeding a crowd.
Lasagna Casserole
1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
4 cups (16 oz) shredded part-skim mozzarella cheese, divided
3 cups (24 oz) 4% cottage cheese
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
2 Tbsp. dried parsley flakes
1 jar (24 oz) pasta sauce
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving. Enjoy!
Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6-8 servings.
Southern Sweet Potato Cake
4 large eggs
2 cups sugar
2 cups canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 cups shredded peeled sweet potatoes (about 2 medium)
1 cup finely chopped walnuts
Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside. In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
FROSTING:
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cooled cake. Decorate with chopped nuts, if desired. Refrigerate leftovers. Enjoy! Yield: 20 servings.
Snickers Fudge
First Layer
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Lightly spray 9×13 baking pan with cooking spray. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second Layer
4 Tbsp. butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set.
Third Layer
1 (14 oz) package caramel cubes
1/4 cup heavy cream
Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set.
Fourth Layer
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Repeat step one. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour before cutting. Enjoy!
German Bee Sting Cake
1 stick plus 6 Tbsp. butter, softened, divided
3/4 cup honey, divided
2 teaspoons vanilla extract, divided
1/2 cup sliced almonds
1/4 cup sugar
2 eggs
1 3/4 cups plus 1 Tbsp. all-purpose flour
1 Tbsp. baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups heavy cream
1 (3.4-ounce) package Jell-O instant vanilla pudding and pie filling mix
Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside. In a small saucepan over medium-high heat, melt 6 Tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool. In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed. In a medium bowl, combine 1-3/4 cups flour, baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour, then place pan on baking sheet. Bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally. In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve. Enjoy!
Chocolate Almond Crescents
1 (8 oz) can refrigerated crescent rolls
4 oz almond paste, homemade* or store-bought
1/2 cup dark or semi-sweet chocolate chips
1/4 cup dark or semi-sweet chocolate chips, melted, for drizzling on top of crescents (optional)
FOR THE HOMEMADE ALMOND PASTE:
1/2 cup blanched almonds**
1/2 cup confectioner's sugar
1/2 tsp. almond extract
pinch of salt
FOR THE HOMEMADE ALMOND PASTE: Finely chop blanched almonds in a food processor. Add confectioner's sugar, almond extract, and pinch of salt. Process all until becomes a smooth paste. Add a little water, if needed to bind it together; set aside.
Preheat oven to 375 degrees F. Separate crescent rolls and spread an even amount of almond paste on each one. Sprinkle chocolate chips on top of almond paste and roll up each into a crescent shape. Place on ungreased baking sheet lined with parchment paper or a silicone mat. Bake for 10-12 minutes. Transfer to wire rack to cool. Melt extra chocolate chips in small bowl in the microwave or on top of stove in a double boiler. Take a fork and dip into chocolate, then drizzle over each cooled crescent roll. Eat up!!
**Blanched almonds are needed to make almond paste. Sometimes they are hard to find in the stores, so I make my own at home. To do this just drop the raw almonds in some boiling water for about 1-2 minutes, drain and let cool. Squeeze the skins off of the almonds using your fingers. That’s it!
*To make the almond paste for this recipe:
Finely chop 1/2 cup blanched almonds in a food processor, then add to it 1/2 cup confectioner’s sugar, 1/2 tsp. almond extract, and a pinch of salt.
Also can add a little water to bind it together, if needed.
Crockpot Million Dollar Pasta
2 lbs. ground beef
1 (8 oz.) block cream cheese, softened
1/2 cup sour cream
1 cup ricotta cheese
1 tsp. minced garlic
1 tsp. dried parsley
2 (24 oz.) jars spaghetti sauce, divided use
1 (spaghetti) jar water, divided use
1 (16 oz.) box cavatappi, cellentini or macaroni pasta
2 cups shredded mozzarella cheese
Brown and crumble ground beef (season with salt and pepper). Drain excess grease and set aside. In a medium bowl, mix together cream cheese, sour cream, ricotta cheese, minced garlic and parsley. In the bottom of a 6 quart (or larger) slow cooker, add half a jar of spaghetti sauce. Evenly layer half the box of the cavatappi pasta on top of sauce. Pour remaining jar of spaghetti sauce over noodles. Pour on half a jar of water. Then layer half the cooked ground beef mixture over top. Dollop the entire cream cheese mixture evenly as possible over the beef layer, Do not stir. Evenly layer the rest of the cavatappi pasta on top of the cream cheese layer. Top with remaining jar spaghetti sauce. Pour another half jar of water on top of spaghetti sauce. Finally, layer the rest of the cooked ground beef on top. Cover and cook on low for about 4-6 hours. Then layer with 2 cups shredded mozzarella cheese. Cover for an additional 15-20 minutes (until cheese is melted.). Enjoy!
Praline Cheesecake Bars
Non-stick cooking spray, for the pan
1 cup graham cracker crumbs
3 Tbsp. granulated sugar
3 Tbsp. salted butter, melted
3 (8-oz) packages cream cheese, softened
1 cup firmly packed dark brown sugar
2 Tbsp. all-purpose flour
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped pecans
Preheat oven to 350 degrees F. Line bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray. In a medium bowl, combine crumbs, granulated sugar and melted butter; press into bottom of prepared pan. Bake until browned, 8 to 10 minutes; set aside. Increase the oven temperature to 450 degrees F and make the filling. Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition; add vanilla. Fold in the chopped pecans. Pour the batter into the crust and bake for 10 minutes. Reduce oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.
Lipton Onion Potatoes
Wash your potatoes ~ I used 4 medium.
Thinly slice them and lay them in a 9×13 pan.
Melt 2 cubes of butter (1 cup) in a microwave safe dish.
Mix two envelopes of Lipton’s Onion Soup Mix into your melted butter.
Pour over your sliced potatoes.
Cover with foil and bake at 375 degrees for 45 - 50 minutes or until soft when pricked with a fork.
Enjoy!
Slow Cooker Italian Breakfast Casserole
1 20 oz. package shredded hash browns
1 pound Italian sausage, cooked and drained
12 eggs, beaten
1 cup milk
1 cup mozzarella cheese, grated, divided
3/4 cup cheddar cheese, grated, divided
1 white onion, chopped
1 red bell pepper, seeds removed, diced
1 green bell pepper, seeds removed, diced
1 Tbsp. Italian seasoning
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
Lightly grease your slow cooker with non-stick spray. Spread half the hash browns on the bottom of slow cooker. Top with half the browned sausage, onion and peppers. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese on top of the veggies. Repeat with another layer of potatoes, sausage, onions and peppers. Evenly sprinkle remaining cheese over everything. Whisk eggs and milk together in a large bowl, then add in Italian seasoning, garlic powder, salt and pepper. Pour mixture over everything in the slow cooker, then cover and cook on high for 4-5 hours, or low for 8-9 hours. Serve warm and enjoy! Yield: serves 12.
Rice Pudding Pie
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 tsp. pure vanilla extract
1 Tbsp. orange zest
1 (15 oz.) container whole milk ricotta cheese
1/2 cup cooked short-grain rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo pastry sheets or thawed phyllo pastry sheets
3/8 cup unsalted butter, melted
Blend 3/4 cup powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth.
Stir in the cooked rice and pine nuts. Set the ricotta mixture aside. Preheat the oven to 375 degrees. Lightly butter a 9 in. glass pie dish.
Lay 1 phyllo sheet over bottom and up sides of the dish, allowing the phyllo to hang over the sides.
Brush the phyllo with melted butter. Top with a second sheet of dough, laying it in the opposite direction as the first sheet.
Continue layering the remaining phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter. Bake until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve. Enjoy!
Crescent Cordon Bleu
2 boneless chicken breast
8 oz. crescent roll dough
8 slices Swiss cheese
8 slices cooked ham
Boil chicken breast until cooked through. Allow them to cool and then shred the meat.
Unroll each triangle of crescent dough.
Tear cheese to fit the triangle and place on top of the dough.
Place a piece of the ham on the top (larger) portion of the dough (I cut my ham in half to double it up in the roll).
On top of the ham add some of the shredded chicken and then gently roll it up.
Place each one on a baking sheet that his been lightly sprayed with cooking spray.
Bake then in a 350 degree oven for 20-25 minutes, until the top is nice and golden.
Great for parties.
Easy Rotisserie Chicken Casserole
3 cups of diced rotisserie chicken {or any other cooked chicken}
1 can cream of chicken soup
1 cup uncooked rice, cooked {about 2 1/2 – 3 cups cooked rice}
1/2 cup sliced almonds
1/2 cup mayonnaise
1/2 cup chopped onion
3/4 cup diced celery
1 small can chopped water chestnuts, drained
Topping:
1/2-3/4 cup crushed corn flakes
2 Tbsp. butter, melted
Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish.
Note: I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
Mix up the ingredients right in the baking dish. When I’m trying to save time, I don’t mess around :)
Pour cornflakes into a bag and crush away. They don’t have to be crushed to dust or anything – just break them down into smaller pieces.
Sprinkle the cornflakes over the top; drizzle melted butter over the top.
Bake for 30-40 minutes or until casserole is heated through and serve! Enjoy!
Dill Pickle Dip
1 (8 oz) package cream cheese, softened
1/3 cup diced red onion
1/4 cup pickle juice
2 teaspoons finely chopped garlic
1 teaspoon Old Bay seasoning
1 teaspoon coarse ground pepper
2 cups diced pickles
In a large bowl add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and pepper. Combine with a hand mixer. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving. Enjoy!
Cannoli Cake
1 package French Vanilla cake mix with box ingredients and instructions.
Filling:
1 carton (16 oz.) ricotta cheese
1/2 cup confectioners' sugar
2 tsp. cinnamon
2 tsp. vanilla
1 tsp. rum extract
2 oz. semisweet chocolate, finely chopped
Frosting:
2 cartons (8 oz. each) Mascarpone cheese
3/4 cup confectioners' sugar
1/4 cup milk
3 tsp. vanilla
1 cup sliced almonds
4 Tbsp. mini semi sweet chocolate chips
Prepare and bake cake mix according to package directions, using 2 greased and floured 9-inch round baking pans.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the ricotta cheese, confectioner sugar, cinnamon, vanilla and rum extract; stir in chocolate.
In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and vanilla on medium speed until creamy do not over mix.
Place one cake layer on serving plate; spread with one cup of filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 inch of edges. Frost sides and top edge of cake with 2 cups frosting. Press almonds in sides of cake. Sprinkle chocolate chips over top.
Refrigerate until serving. Enjoy!
Makes 12 servings.
Crockpot Bowtie Casserole
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
1 (10 oz) pkg. frozen spinach, thawed (can also use fresh spinach)
1 (16 oz) box bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded, divided
Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Turn crock-pot to high, add spinach, pasta, parmesan and 1 cup mozzarella during the last 30 minutes of cooking; mix well. Add the last 1/2 cup mozzarella cheese to melt on the top. Enjoy!
Chicken Lombardy
1 (8 oz) package sliced fresh mushrooms
2 Tbsp. butter, melted
6 skinned and boned chicken breasts
1/2 cup all-purpose flour
1/3 cup butter
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mozzarella cheese
1/2 cup parmesan cheese
2 green onions chopped
Cook mushrooms in 2 Tbsp butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
Double Layer Pumpkin Cheesecake
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg
1 (9-inch) prepared graham cracker crust
1/2 cup pumpkin purée
1/2 tsp. cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 cup whipping cream, whipped
Preheat oven to 325°. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg into the remaining batter; stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for three hours or overnight. Cover with whipped cream before serving. Enjoy! Makes 8 servings.
Taco Mac & Cheese
1 (8 oz.) package elbow macaroni
1 pound lean ground beef
1 envelope taco seasoning, reduced sodium recommended
3/4 cup water
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 cups milk
1 (8 oz.) block sharp cheddar cheese, shredded
Toppings: chopped tomatoes, avocado, green onions, sour cream, and salsa
Prepare pasta according to package directions. Drain and keep warm. Brown ground beef in a nonstick skillet over medium high heat until no longer pink. Drain. Return beef to skillet; stir in taco seasoning mix and 3/4 cup water. Bring to a boil, and cook, stirring occasionally, 7 minutes or until most of liquid evaporates. Remove beef mixture from heat. Melt butter in a large saucepan or Dutch oven over medium low heat; whisk in flour until smooth. Cook, whisking constantly for 2 minutes. Gradually whisk in milk, and cook, whisking constantly for 5 minutes or until thickened. Remove from heat. Stir in 1-1/2 cups cheese, stirring until melted. Stir in cooked pasta and beef mixture. Sprinkle with remaining half cup cheese. Serve immediately with desired toppings. Makes 4 servings.
Bacon Ranch Cheese Ball
2 (8 oz) packages cream cheese, room temp
1/2 cup shredded cheddar
1 cup bacon crumbles, divided
1/4 cup diced green onion
1 package of Hidden Valley Ranch dip mix
Place cream cheese in a medium sized mixing bowl. Mix with mixer until both blocks are combined. Add in ranch dip mix and green onion and mix well. Blend in shredded cheddar and 1/2 cup of the bacon crumbles. Once mixed, using your hands, form into a ball. Roll the ball into the remaining 1/2 cup of bacon crumbles. Refrigerate 1 hour before serving. Serve with pita chips, crackers, or anything that strikes your fancy.
Fluffy Pumpkin Pie Dip
12 oz cream cheese
2 cups powdered sugar
1 cup canned Pumpkin
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice or cinnamon
2 cups whipped topping
Beat cream cheese and powdered sugar until light and fluffy. Stir in pumpkin and spices. Gently fold in whipped topping. Refrigerate at least 30 minutes before serving. Serve with sliced apples or pears, graham crackers or your favorite fruit!
Quick and Easy Chile Con Queso
1 (1-pound) package refrigerated hot breakfast sausage
1 onion, diced
1 (2-pound) block processed cheese, recommended Velveeta
1 (10-oz) can diced tomatoes and green chilies, recommended Rotel
2 cans chopped green chilies
1 jalapeno, diced
Chips, for serving
Brown sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat. Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all. Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.
Quickie Pickles ~ YUM!!!
1 (32-oz) jar whole dill pickles
1 pound sugar
2 Tbsp. hot sauce, such as Tabasco
3 cloves garlic
Drain pickles, reserving the juice, and save the jar! Slice the pickles into 1/8-inch slices and put them back into the empty jar. In a large bowl, combine the sugar, hot sauce and garlic. Add in the pickle juice and stir, then add the mixture back to the sliced pickles in the jar. Put the lid on and refrigerate for 5 days before serving, stirring a couple of times each day.
Divinity Icing
3 large egg whites, room temperature
Pinch salt
3 cups sugar
3/4 cup water
3 Tbsp. white corn syrup
3/4 teaspoon white vinegar
1/3 cup mini marshmallows (about 30)
1 1/2 teaspoons vanilla extract
Pour egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks. In a large saucepan, mix sugar, water, corn syrup and vinegar together. Stir until sugar dissolves, then heat until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla. Frost any cake and enjoy!
MY RECIPES
Twice the Onion Green Bean Casserole
Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Serves: 10 servings
Ingredients
4 12-ounce bags frozen green beans
2 10.75-ounce cans cream of mushroom soup
1 cup milk
2 teaspoons soy sauce
1/2 teaspoon pepper
2 6-ounce cans French fried onions
Instructions
Preheat oven to 350 degrees.
Prepare green beans according to package directions. (I like the Bird's Eye brand that I can microwave in the package.)
Meanwhile, in a 9"x13" baking dish or 3 quart casserole, stir together soup, milk, soy sauce and pepper.
Add green beans and ONE can of French fried onions and stir until just combined.
Bake for 25 minutes or until bubbly.
Top casserole with second can of French fried onions and bake an additional five minutes or until golden.
Notes: Adapted from Campbell's Green Bean Casserole.
Source: Melanie Bauer of MelanieMakes.com
Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice
Yields: Serves 4
Preparation time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
6-8 skin-on chicken thighs or 4 breasts
1 (13 ounce) jar high quality apricot preserves*
2 cups store bought or homemade Russian Dressing (see my healthy recipe below)
Cashew Cauliflower Rice
2 tablespoons coconut or olive oil
1 large or 2 small heads cauliflower, finely grated*
1 teaspoon cumin
salt + pepper
1/3 cup canned coconut milk
1/2 cup roasted cashews, roughly chopped
1/2 cup fresh cilantro, chopped
Instructions
Preheat the oven to 375 degrees F.
Lightly grease a 9x13 inch pyrex pan. Add the chicken. In a medium bowl, mix together the apricot preserves and Russian Dressing. Pour over the chicken.
Bake for 30-40, minutes or until the chicken is cooked through. The time will depend on the size of your chicken pieces. If the tops of the chicken are getting too browned, cover the pan with foil halfway through cooking. Serve the chicken alongside the cauliflower rice (recipe below). Spoon the sauce left in the pan, over the chicken. EAT.
Cauliflower Rice
Heat a large, high sided skillet over medium heat and add the oil. Add the cauliflower and season with cumin, salt and pepper. Cook for 2 more minutes. Stir in the coconut milk. Cook until the cauliflower is tender, about 6 to 8 minutes. Remove from heat, then add the cashews and cilantro.
*Try to buy apricot preserves without any corn syrup, loads of sugar or other added ingredients that you cannot pronounce. Ideally there should only be apricots and a little sugar.
*You can either finely chop the cauliflower or run the heads through a blender or food processor. For the best consistency, I like to blend 3/4 of the cauliflower in the blender and then finely chop the remainder for a little texture.
Sopa Seca (Mexican Noodle Casserole)
This dish gets its deep flavor from toasting pasta in a frying pan before cooking it in sauce.
Ingredients
1 pound angel hair pasta
Olive oil
1 onion
2 cloves garlic
1 (7 ounce) can Old El Paso Green Chiles
1 (28 ounce) can Muir Glen organic fire roasted crushed tomatoes
1 1/2 cup chicken stock
Cotija cheese
Avocado
Directions
Put the pasta into a large bowl and break it up with your hands into 2 to 3-inch pieces.
In a frying pan, add some olive oil and in 2 or 3 batches, toast the pasta on a medium/high heat until browned. Remove from pan and put into a baking dish or casserole. Repeat until all pasta is browned.
In the same pan, saute the onion for about 7-8 minutes until softened. Add the garlic and cook 2 minutes. Add the can of green chiles and cook 5 minutes. Add the can of tomato and the chicken stock and bring to a simmer. Pour the mixture over the pasta in the baking dish.
Bake at 350ºF for about 25 minutes until the pasta is tender. Remove from oven.
Top with slices of avocado and crumbled cheese. Serve immediately.
Magic 3-Layer Custard Cake (From One Batter)
Prep time 20 mins
Cook time 50 mins
Total time 1 hour 10 mins
Serves: 9 - 12
One simple batter turns into a 3 layered cake with a top layer of sponge, a middle layer of custard and a fudge-like base. It's like.... magic!
Ingredients
4 eggs, yolks and whites separated (at room temperature)
3/4 cup sugar (150g) (ordinary or caster sugar)
1 tsp vanilla extract
1 stick unsalted butter, melted (4oz / 125g / 1/2 cup)
3/4 cup plain all purpose flour (4oz / 115g)
2 cups milk (lukewarm) (full fat or low fat but not zero fat) (500 ml / 1 pint)
To Serve (optional)
Icing sugar (powdered sugar), for dusting
Fresh strawberries
Whipped cream
Instructions
Preheat oven to 325F/160C (standard oven / fan forced or convection). Butter a 8" x 8" / 20cm x 20cm square cake tin. Beat egg whites with a mixer until stiff peaks form. Set aside. Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute. Add the vanilla extract and butter and beat until well incorporated - about 30 seconds to 1 minute. Add the flour and beat until just combined. Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add 1/4 milk at a time, beating in between). Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream. Pour the batter into the prepared cake tin.
Baking Directions
Bake until the top is golden brown and the cake does not "jiggle" when you gently shake the tin - around 40 to 50 minutes. Check the cake at 30 minutes - if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set. Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack. (Note 3) Cool completely before serving.
To Serve
Cut into squares - I cut it into 12 in the photo, but 9 is more realistic serving size portions. Dust with icing sugar just before serving. Serve with a side of whipped cream and strawberries, if using.
Notes
1. Australia vs US vs UK measurements - I made this recipe 5 times. 3 of the 5 times, I weighed the ingredients, once I used Australian cups and once I used US cups. I couldn't tell the difference in the end result.
2. The baking time for this cake will differ depending on the oven. Of the 5 times I made this cake, the bake time differed by 15 minutes. Once it was 40 minutes, 3 times it was 50 minutes and once it was 55 minutes. It takes Jo from Jo Cooks (recipe source) 70 minutes, but she says her oven is weak.
The safest way to get the baking time right is to follow these directions: a) The cake is ready when the top is golden brown and the cake doesn't "jiggle" when you gently shake the pan. If it jiggles, there is still raw batter inside. b) I found that 4 of the 5 times I made it, the top became golden brown before the cake was set. c) So to get the bake time right, check it first at 30 minutes. If the top is golden brown, cover loosely with foil and return to the oven until the cake is set. Check every 10 minutes - any longer, and you'll risk the cake overcooking.
3. To get the cake out of the tin, just turn it out like a normal cake. The custard is set, it is not like super soft jelly. What I do is place a cutting board on top of the tin, flip it upside down (it slips right out) then place a cooling rack on top then flip it again (so you end up with the right side up on the cooling rack).
Note: Adapted from Magic Cake by Jo Cooks.
Source: Nagi - RecipeTin Eats
Cheesy Sausage and Egg Bake
Prep Time 25 min
Total Time 60 min
Servings 12
Not just for breakfast! Try it for supper too because you can make it up to 12 hours ahead of time.
Ingredients
1 pound bulk pork sausage, cooked and drained*
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, seeded, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs
Directions
1 Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
2 Stir remaining ingredients until blended. Pour over cheese.
3 Bake uncovered 30 to 35 minutes or until golden brown and set.
Expert Tips
*Chorizo or hot Italian sausage can be substituted.
This bake can be made 8 to 12 hours ahead. Make as directed through step 2; cover and refrigerate. When ready to bake continue as directed in step 3 (bake time may be longer).
Source: Betty Crocker
Healthy Banana Nut Muffins
YIELD: 12 muffins
Store leftover banana nut muffins in an airtight container at room temperature for up to 3 days or individually wrap with plastic and freeze in a ziptop bag for up to 2 months.
INGREDIENTS
1 1/2 cups mashed overripe bananas (about 3 large)
1 large egg
1/3 cup plain non-fat Greek yogurt
2 tablespoons canola oil or melted and cooled coconut oil
1/3 cup light brown sugar
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 1/2 cups white whole wheat flour
1 cup walnut halves, toasted and coarsely chopped
DIRECTIONS
1. Place rack in upper third of your oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with cooking spray.
2. Mash the bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in the walnuts.
3. Scoop the mixture into the prepared muffin tins, filling them nearly to the top. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.
Source: WellPlated.com
Chicken with Pumpkin Seed Sauce (Chicken Pepián)
This easy Chicken with Pumpkin Seed Sauce recipe can be made with any kind of chicken you'd like (breasts or thighs, baked or grilled or sauteed, skewers or served whole), and it is served with the most delicious tomatillo pumpkin seed sauce!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 6-8 servings
Difficulty: Easy
Category: Gluten-Free
Ingredients:
Chicken Skewers Ingredients:
wooden or metal skewers
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Kosher salt and freshly-cracked black pepper
optional toppings: chopped fresh cilantro, thinly-sliced green onions, chopped pepitas, etc.
Pepitas Sauce (Pepian Verde) Ingredients:
1 pound fresh tomatillos, rinsed and halved (with the papery husks and stems removed and discarded)
1 poblano pepper, cored and sliced in half lengthwise
2 tablespoons olive oil, divided
2/3 cup raw pepitas (green pumpkin seeds), plus extras for garnish
1 small white onion, peeled and diced
5 garlic cloves, peeled and minced
1 jalapeno, stemmed, seeded and chopped
1 cup fresh cilantro leaves, lightly packed
1/2 cup vegetable stock or water
2 tablespoons fresh lime juice
1/2 teaspoon cumin
Kosher salt and freshly-cracked black pepper
Directions:
To Make The Chicken Skewers:
Preheat the broiler on your oven. (Or see alternate instructions below, if you would like to cook the chicken on the grill or stovetop.)
If using wooden skewers, soak them in a large pan of water for at least 30 minutes before cooking. (Or skip that step if you're using metal skewers.)
In a large mixing bowl, toss the chicken and olive oil until combined.
Thread the 5-6 pieces of chicken onto each skewer, then place the skewers on a large baking sheet. Season the chicken with a generous pinch of salt and black pepper, then flip the skewers over and season once more.
Broil on the second-to-top shelf of your oven for 8-10 minutes until the chicken is cooked through (no longer pink on the inside) and golden on top. Keep a close eye on the chicken so that it does not overcook! Remove and serve immediately with the pepitas sauce (see below), garnished with your favorite toppings if desired.
To Make The Pepitas Sauce (Pepian Verde):
Preheat the broiler. Line a baking sheet with aluminum foil, or grease with cooking spray.
Place the tomatillo and poblano halves in a large bowl with 1 tablespoon olive oil, and toss until evenly coated. Place the tomatillo and poblano halves skin-side-up on the baking sheet. Broil until charred, about 8-10 minutes. (Keep a close eye on them while cooking so that they do not get too charred.)
Meanwhile, heat a large saute pan over medium-high heat. Add the pumpkin seeds, and cook until they are fragrant and start popping, stirring occasionally, about 2 to 4 minutes. Transfer to a plate.
In same saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and sauté for about 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and jalapeno, and sauté for 2 minutes more, stirring occasionally.
Immediately transfer the onion mixture to a food processor or blender. Then add in the cooked tomatillos and poblano pepper, cilantro, vegetable stock (or water), lime juice and cumin. Puree until smooth. Then season with salt and pepper, to taste.
Serve immediately, or refrigerate in a sealed container for up to 4 days.
Source: GimmeSomeOven.com
Lemon Sticky Buns with Cream Cheese Glaze
Prep Time 20 min.
Total Time 50 min.
Servings 12 servings
Skip the bakery run. Sweet Lemon Sticky Buns with Cream Cheese Glaze are a cinch to make, thanks to refrigerated crescent dinner rolls-and they'll be warm from the oven!
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 Tbsp. juice and 2 tsp. zest from 1 lemon, divided
1-1/2 cups powdered sugar, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
1/4 cup butter, melted, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
Heat oven to 350°F.
Combine dry gelatin mix, lemon zest and 1/2 cup sugar.
Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half the butter, then sprinkle with half the gelatin mixture. Roll up, starting at one short end; cut into 6 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter and gelatin mixture.
Bake 30 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, lemon juice and remaining sugar until blended.
Drizzle cream cheese glaze over warm rolls.
Source: Kraft Recipes
Creamy Chicken Soup
Shared with me on Facebook by Patricia H, in Galveston, TX
Ingredients
FOR THE ROUX (to thicken soup...this is made first):
4 T flour
2 T olive oil
2 T butter - unsalted
****Make the roux by heating the oil and butter in pot then sprinkling the flour on top. Whisk together until fully absorbed and turns almost golden. Take off the heat and set aside while combining other ingredients.****
2 T butter - unsalted
2 T olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped (opt)
1 sweet yellow onion - diced
4 cups chicken stock or broth (or a combo) - low salt or unsalted
3 1/2 cups milk or cream or half & half, I use a combination of skim milk and cream
2 T chicken base granules
1 t fresh cracked pepper
1 T dried parsley or 2 T fresh parsley
3 bay leaves
1 1/2 t Herbs of Provence
1/2 teaspoon turmeric (optional)
1/4 t garlic powder or 1 t. chopped garlic (I use garlic from a jar)
3 cups rotisserie chicken - cubed or shredded and cooked
1/4 cup white wine (your favorite)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls
Instructions
Start by making the roux (directions above). Chop the vegetables and set aside until ready to saute. In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. I cook the carrots and celery first, then add the onions since they don't take as long to cook. Add all other ingredients including the roux, stir well. Bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency. Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly. If you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup. Stir frequently - the soup is milk-based and can burn easily. Before ready to serve, take out the bay leaves pour into bowls and sprinkle with shredded gruyere cheese. Serve with french baguette or other crusty bread.
Notes
You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve.
Do not put the lid on the crock pot. This soup freezes VERY well
It is terrific used as a topping on baked potatoes - a really delicious meal
I often microwave a couple of Yukon gold potatoes, cubed to add to the soup. (do not freeze with the potatoes).
Source: http://www.thecookierookie.com/chicken-soup/
Roasted Asparagus or Other Vegetables
1-1/2 lbs. fresh asparagus, trimmed, or other vegetables, (see below)
2 Tbs. chopped fresh herbs or 2 tsp. dried herbs, crushed (optional)
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 oz. Parmesan cheese, shaved
Heat oven to 450. Heat a heavy shallow baking pan in the oven for 5 minutes. Meanwhile, in a large bowl toss asparagus with herbs, oil, salt, and pepper. In the hot baking pan spread asparagus in a single layer. Return to oven. Roast, uncovered, until spears are tender when pierced with the tip of a knife, about 10 to 12 minutes, depending on spear thickness, stirring once during roasting. Remove baking pan from oven. With tongs, transfer asparagus to a serving platter. Sprinkle with shaved Parmesan cheese. Makes 4 to 6 servings.
Vegetable Roasting Times
*1 lb. carrots, peeled and cut in 1" pieces --35 to 40 minutes
*1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained --8 to 10 minutes
*1-1/2 lb. sweet potatoes, thinly sliced --16 to 18 minutes
*1-1/2 lb. fingerling potatoes, or new potatoes cut in half lengthwise -- 25 to 30 minutes
Note: All roasting times are at 450F. For vegetables roasted longer than 15 minutes, stir occasionally until they are tender.
Sauce Jane
(Sauce for steaks or hamburgers)
4 TBSP Butter
6 green onions finely chopped
1/2 pound fresh mushrooms sliced (or 1 can stems and pieces)
salt and pepper to taste
Pinch of dried sage
1/4 tsp paprika
1/2 cup red or white dry wine (or water)
1 cup sour cream
Saute onions and mushrooms in butter until golden and tender. Add salt and pepper, sage and paprika. Add wine (or water) and stir to mix; heat through. Just before serving, add sour cream. Heat, but do not boil. This serves 4 to 6 as sauce, spooned over grilled hamburgers or small steaks.
Source: River Road Recipes Cookbook
Salmon Party Log
16 oz. can salmon
1/4 tsp. salt
8 oz. pkg. cream cheese, softened
1/4 tsp. liquid smoke
1 Tbs. lemon juice
2 tsp. grated onion
1 tsp. prepared horseradish
3 Tbs. snipped parsley
1/2 cup chopped pecans
Drain and flake salmon, removing skin and bones. Combine salmon with next 6 ingredients; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture in 8x2-inch log; roll in nut mixture; chill well. Pass crackers.
Baked Eggs
12 eggs
2 tsp. mustard
1 cup evaporated milk
1-1/2 cups Velveeta cheese (shredded)
1/4 cup butter
S&P to taste
Lightly beat eggs. Add mustard, milk, salt, pepper. Pour into a 9x13 pan with the shredded cheese on bottom. Dot with butter. Bake at 325 for 40 minutes.
Cheesy Rotel Mexican Rice
2 cups cooked long grain rice
1 can Ro-tel tomatoes (or I sometimes put 1 small jar salsa) mild, medium or hot, your preference
1 8 oz can tomato sauce
1 cup diced Velveeta or 4 oz. shredded chedder cheese
Cook your rice enough to make 2 cups (1 cup uncooked with 2 cups water). Add your can Ro-tel or your small jar salsa and your cheese and cook til cheese melts on a low heat.
Pepperoncini Beef
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
Make small cuts in roast, and insert garlic slices in cuts. Place roast in crock pot, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cook on LOW for 6 to 8 hours.
Serve on sub rolls with cheese.
Caramel Apple Euphoria
2 medium cooking apples
1/2 cup apple juice
7 ounces wrapped caramel candy squares, unwrapped
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup cream-style peanut butter
7 slices angel food cake or 1 quart vanilla ice cream
Peel, core and cut each apple into 18 wedges; set aside.
Combine apple juice, unwrapped caramel candies, vanilla extract, cardamom and cinnamon. Drop peanut butter 1 teaspoon at a time, over ingredients in crock pot. Stir. Add apple wedges; cover and cook on LOW for 5 hours.
Stir thoroughly; cover and cook on LOW 1 additional hour.
Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.
Serves 7.
Beef Patties With Cream Sauce
Prep: 12 min
Cook: 30 min
Ingredients
1 egg
1/4 cup milk
2 tablespoons catsup
1/2 cup quick oats
1/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 lbs ground beef
3 tablespoons flour
CREAM SAUCE
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 ounce) can chicken broth
2/3 cup milk
Directions
Heat oven to 350*. In lg bowl, mix first 8 ingredients; mix well. Add beef and mix well. Form 8 patties. Roll in flour. Place on greased baking pans. Bake, uncovered for 15 minutes; turn and bake 10 more minutes.
SAUCE: Melt butter in saucepan. Stir in flour, thyme, salt and pepper. Slowly add broth and milk; bring to a boil. Cook and stir for 2 minutes. Serve over patties.
Cool Ranch Cole Slaw
3 celery stalks, chopped
1/4 cup jarred roasted red bell peppers, chopped
1/2 medium head of green cabbage, thinly sliced (about 6 cups)
3/4 cup Hidden Valley Original Ranch dressing
1 Tbs. sugar
Mix celery, red pepper, cabbage, Ranch and sugar in large bowl. Cover with plastic wrap and refrigerate until served.
Dessert Strawberries
1 quart fresh strawberries
confectioners sugar
1 8 oz. package cream cheese
1 8 oz. carton sour cream
1 cup sugar
2 tablespoons whipping cream
Amaretto liqueur 3 - 5 tablespoons to taste
Wash and hull strawberries, halving if necessary. Sprinkle with powdered sugar and chill.
Combine remaining ingredients, mixing until smooth. Chill.
To serve, place strawberries in individual small bowls and top with Amaretto cream mixture.
Banana Bread French Toast
3 eggs
3 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons butter
1 loaf banana bread (small loaf)
confectioners' sugar for dusting (optional)
Directions
In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside. Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.
Cold Broccoli Salad
2 bunches broccoli
1 lb. bacon
1 small onion
1/2 cup mayonnaise
1/2 cup sugar
1/2 cup grated cheddar cheese
2 Tbs. vinegar
Cut broccoli into small pieces. Fry, drain and crumble bacon. Mix all ingredients and refrigerate.
Bacon and Mushroom Bite-Size Quiche
Makes 3 1/2 dozen.
Serving size: 1 quiche.
Tender, cheesy and savory custards in flaky pastry shells make elegant finger food and can be made ahead and reheated. Delicious for brunch or evening appetizers.
Ingredients
8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream
Directions
Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
Nutritional Information (Per Serving): Calories: 95 Protein: 3 g Sodium: 87 mg Cholesterol: 35 mg Fat: 7 g Dietary Fiber: 0 g Carbohydrates: 4 g
Source: National Pork Board
Apricot Glazed Chicken
1/2 cup apricot preserves
1/3 cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts (not thawed)
Mix the first 3 ingredients together. Place chicken in crock pot and cover with apricot mixture. Cook on low 5 to 6 hours.
Pork Chops Supreme
1 onion, sliced
3 potatoes, peeled and sliced
1 can Cream of Mushroom or Celery Soup
4-6 pork chops
salt and pepper to taste
Put onions and potatoes in bottom of crockpot. Top with chops, salt and pepper. Pour soup over chops. Cook on low for 8 hrs. or on high for 4-5 hours.