A to Z Recipes Newsletter 10-02-2019
PUBLISHER'S CORNER
“I'm so glad I live in a world where there are Octobers.” – L. M. Montgomery
Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. It is great to be here with you today. Looks like Autumn is nigh... it's only 92 degrees at 5pm. Life is good!
As soon as I send this off I'll be making salsa for Trey. It will have a couple of hours to mingle in the fridge before he gets home. I have shared the recipe with you in my Publisher's Choice recipes. It is really good and you'll likely want to make it, too.
Another thing that makes life good is sharing with friends, seen and unseen. Here is the list of characters who will make your day:
Peter P., Canada
Lisa H., Belmont, NC
Patricia H., TX
Judy G., IL
Michael G., MI
Gloria C., Canada
Jessica S., Corfu, Greece
Marilyn M., OH
I'd love to see your name here! Why not take a few minutes and send us a recipe?
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
I'm also on Facebook:
Want to get to know one another better or share cooking tips? We have a gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
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DID YOU KNOW?
Shred a Ton of Cooked Chicken Easily and Fast
I make soups and casseroles often that require a lot of shredded chicken and I sort of loathe the time it takes to shred the chicken with two forks – especially if the breasts just came out of the oven and they’re hot! Instead, I place them in a large bowl and get out my handheld electric mixer. On low speed, it shreds them effortlessly. This also works on Slow Cooker Cuban Pork or Pulled Pork!
Source: Belly Full
JUST MAKE ME LAUGH!
Gorilla
~Shared by Peter P., Canada
A gorilla walks into a bar and, to the amazement of the bartender, orders a martini.
When the bartender gives the gorilla the martini, he is further surprised to see that the ape is holding a $20 bill.
The bartender takes the $20 bill, then he decides to see just how smart the gorilla is, so he hands the gorilla $1 change.
The gorilla quietly sips the martini until the bartender breaks the silence.
"We don't get too many apes in here," he says.
The gorilla replies, "At $19 a drink, I'm not surprised."
TODAY'S RECIPES
Beefy Taco Dip
~Shared by Lisa H., Belmont, NC
A versatile appetizer, quick and simple, yet full of flavor. With fall coming, and lots of ballgames, this dish will please a crowd.
1 lb. ground beef
1 medium onion, chopped (I use green onion)
1 (4 oz.) can green chilies, chopped
1 (16 oz.) can refried beans
1 1/2 c. Cheddar cheese, shredded
1/4 c. taco sauce
1 c. dairy sour cream
1/4 c. black olives, chopped
Taco or corn chips
Crumble and brown ground beef with onions. Spread beans in thin layer in a 7 x 12 or 9 x 13 inch baking pan. Combine chilies with beef and onion. Spread on top of bean layer. Drizzle taco sauce over meat and bake, uncovered, in 400 degree oven for 20 minutes.
Top with grated cheese, dollop with sour cream and sprinkle with green onions and black olives. Serve hot as a dip with plenty of taco chips. Serves a crowd.
Peanut Butter Fudge
~Shared by Patricia H., TX via Facebook
Yield: 25 pieces
Prep Time:5 minutes
Cook Time:1 minute
INGREDIENTS:
1 (16.3-oz.) container creamy peanut butter, or about 1-3/4 cups
1 (1-lb.) container vanilla frosting
DIRECTIONS:
Line a 9 x 9 pan with foil and set aside.
Add peanut butter and vanilla frosting to a medium sized microwave-safe bowl. Do not stir. Microwave for 1 minute, then stir until combined and completely smooth. Pour into prepared pan and spread evenly. Place in refrigerator until firm. Remove the fudge from the pan using the foil, and then cut fudge into squares.
Chicken Florentine
~Shared by Judy G., IL via Facebook
Ingredients
2 (10 oz) packages chopped frozen spinach
6 (about 4 lbs) cooked, boned, and shredded chicken breast halves
2 cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cups grated sharp cheddar cheese
2 tablespoons fresh lemon juice
1 teaspoon curry powder
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter
to taste salt and freshly ground black pepper
Directions
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 °F for about 30 minutes until bubbly.
Source: Paula Deen
Apple Pie Bread
~Shared by Michael G., MI via Facebook
1 can apple pie filling, mashed
1 yellow cake mix
4 eggs, slightly beaten
1 cup self rising flour
1 Tbsp cinnamon
1 medium chopped apple
Whisk all dry ingredients, add wet ingredients. Fold in apples. Pour in 2 loaf pans, greased. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes. Cool and enjoy
Source: Tasty
Almond Roca
~Shared by Gloria C., Canada via Facebook
12 SERVINGS (1/4 CUP)
357 KCAL
This recipe for Homemade Almond Roca is absolutely fabulous!
1 1/2 cups chopped toasted almonds, divided
1 cup packed light brown sugar
1 cup (2 sticks) salted butter
4 bars milk chocolate (such as Hershey's)
1. Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.
2. In a heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly, stirring constantly. *Edited to add* I make mine without a candy thermometer with success, but since some readers have noted having trouble with this recipe- you might wish to stick an instant read thermometer in there just to make sure it's about the right temperature. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- or when the mixture starts to separate (the oil starts to separate from the sugar). If it gets higher than 320, it will not remain solid.
3. Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour the hot mixture into the pan over the almonds. (see *Recipe Notes below) Place the chocolate bars on top. Let them sit a minute or so until melted, then spread chocolate around carefully. Sprinkle with the remaining toasted almonds, and gently press them into the chocolate.
4. Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.
TIPS:
This recipe is gluten-free adaptable- just be sure to use a brand of chocolate that is known to be GF.
If you like the sweet-salty combination in desserts, use roasted almonds that are salted (then you can chop them and toast them lightly in a dry frying pan). If you don't care to have much salt, use unsalted natural almonds. I went for the salty kind and LOVED it.
If you don't have a 7x11-inch pan, it's okay to use a 9x12-inch pan. You probably won't want to go all the way to the edges with the almonds, toffee and chocolate or it will be thin. Leave about an inch all the way around.
Speed up the cooling process by placing the pan in the refrigerator.
If you are in a place where it is very humid, you will likely have trouble getting your toffee to set. Toffee doesn't like humidity. Try it on a dry day!
Edited to add that some people have trouble w/ the chocolate separating from the toffee. This is kind of normal in almond roca since the toffee is so buttery. I've been told that one way to avoid that is to give the toffee a light dusting of cocoa powder before placing the chocolate bars on top. The powder apparently acts as an absorbent for the butter and allows the chocolate to adhere more easily to the toffee. I haven't tried it yet, but I'm told that it works!
Source: Recipe Girl
"Cuckoo for Coconut" Cake
~Shared by Jessica S., Corfu, Greece
For the cake:
1 can of condensed milk
1 can of evaporated milk
1 cup of coconut milk
500gs of flour (2 ½ cups)
½ cup of sugar
3 large whole eggs
3 tbsps of margarine
For the icing:
1 cup of coconut milk
2 tbsps of sugar
1 cup of shredded coconut
Preheat the oven to 350° and grease and flour a bundt pan.
In a blender, add all the ingredients for the cake and mix until well combined.
Pour the batter in the pan and bake for 30 to 60 minutes depending on your oven.
Check the cake for doneness with a toothpick, if it comes out clean remove the cake.
To make the icing, mix together the coconut milk, sugar and grated coconut in a saucepan and bring to a boil while stirring.
Pour the icing over the hot cake.
Cinnamon Toast
~Shared by Marilyn M., OH
2 sticks salted butter, softened
1 cup sugar (or more to taste)
1 Tbsp. ground cinnamon
2 teaspoons vanilla extract (or more to taste)
16 slices bread (whole wheat is great!)
Preheat the oven to 350 degrees F
Whip the softened butter with a fork.
Dump in the sugar, cinnamon and vanilla. Stir to completely combine.
Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges.
Place bread on a baking sheet and bake for 10 minutes; then broil until golden brown and bubbling.
Watch so it doesn't burn! Cut the slices into halves diagonally and serve. Enjoy!!!!
Seasoning for THE BEST FRIES EVER
~Shared by Marilyn M., OH
1/2 tsp. Garlic Salt
1/2 tsp. Pepper
1/2 tsp. Chili Powder
Pinch of Cayenne Powder
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
What To Do
Cook fries like on the package if frozen. This seasoning is so good you can even simply bake the fries and they will taste amazing!
Mix all the seasoning ingredients together and sprinkle on cooked fries.
This makes enough for a few batches of fries. Enjoy!
Roasted Sweet Potatoes
~Shared by Marilyn M., OH
3 sweet potatoes, peeled and cut into bite size cubes
2 tsp. olive oil
1 Tbsp butter
1 Tbsp brown sugar (more if you want it sweeter)
1 tsp. .ground cinnamon
1/4 tsp. ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over potatoes along with olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting. Enjoy.
No-fuss Pie Crust
~Shared by Marilyn M., OH
2 cups all-purpose flour
1/2 cup oil of your choice*
3 Tbsp cold water
1/2 teaspoon salt
1/4 teaspoon baking powder
Lightly grease a 9-inch pie dish with nonstick spray; set aside.
In a large bowl, whisk together flour, salt, and baking powder.
Add oil and water and mix until combined. Form into a ball.
Press ball of dough into the bottom of prepared pie dish, spreading it out towards the sides.
Using your knuckles or the bottom of a glass, push it evenly across the bottom and up the sides of the dish.
Crimp top edges or flatten with fork tines, fill with favorite filling, and bake according to your pie’s instructions.
*Peanut, olive, avocado, canola… you could even use melted butter. It all works. It comes out tender and surprisingly flaky.
Note: If you need to blind bake it, just make sure you poke holes in it first with a fork to keep it from puffing up too much.
If you do need a top-crust, you can double this recipe and simply tear apart little pieces of dough for the second crust, scattering them across the top of the pie as a kind of streusel topping.
Heaven in a Crockpot
~Shared by Marilyn M., OH
1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix all together.
Cook about 3 hours on low ~ Enjoy!
Easy Crockpot Chicken and Gravy
~Shared by Marilyn M., OH
2 packets dry chicken gravy mix
1 (10.75 oz.) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
1/2 cup sour cream (optional)
rice, mashed potatoes or noodles, for serving
Season chicken breasts with garlic powder, black pepper and just a bit of salt on both sides.
Note: chicken gravy and soup already have salt in them so don’t go overboard (about a tsp. salt should work.)
In a slow cooker, whisk together the gravy packets, cream of chicken soup, and water until it is mostly smooth.
Add seasoned chicken, making sure they are covered with gravy.
Cover and cook on low for 6 to 8 hours. Enjoy!
Apricot Coconut Balls
~Shared by Marilyn M., OH
2 cups dried apricots
2 cups moist shredded coconut
2/3 cup sweetened condensed milk
1 cup coconut or 1 cup confectioners' sugar for coating
Put the apricots and coconut in the bowl of a food processor.
Pulse a few times until the apricots are chopped fine.
Add sweetened condensed milk and processed until combined.
Scoop scant 1 tablespoon (I used a small cookie scoop) and roll the mixture into a ball.
Roll in shredded coconut or confectioners' sugar.
Store in the refrigerator ~ Enjoy!
Sunrise Stromboli
~Shared by Marilyn M., OH
8 large eggs
1/4 cup half & half
salt and black pepper to taste
1 Tbsp chopped fresh chives
5 Tbsp butter, divided
1 [13.4] oz classic refrigerated pizza dough
2 cups shredded mozzarella-provolone cheese blend
8 oz pancetta or bacon, cooked and crumbled
1/2 tsp. dry Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. onion powder
2 Tbsp grated Parmesan cheese
Preheat the oven to 425°F and line a standard baking sheet with parchment paper or a silicone baking mat.
Whisk together eggs with half & half until light and fluffy. Season with salt and black pepper to your taste.
In a medium-size skillet on the stovetop, melt 2 Tbsp of butter.
Add the beaten eggs and chopped chives to the pan.
Gently cook over medium heat until soft scrambled. Remove from the stove and cool.
Press the pizza dough into roughly a 10 x 13 inch rectangle.
Melt the remaining butter. Brush top of the dough lightly with butter from edge to edge.
Sprinkle 1 cup of shredded mozzarella-provolone blend cheese over the dough.
Arrange the scrambled eggs over the entire surface of the dough.
Sprinkle the crumbled pancetta or bacon over the scrambled eggs.
Sprinkle the top with the remaining 1 cup of shredded mozzarella-provolone cheese.
Begin to roll starting with the widest edge.
Roll and shape stromboli ending seam side down tucking ends under (carefully transfer to baking sheet.)
Brush the top and sides of the stromboli with the remaining melted butter.
Season with dry Italian seasoning, garlic salt and onion powder.
Lastly, sprinkle with 2 Tbsp of grated Parmesan cheese.
Place into the oven and bake for 18 minutes or until the top is golden.
Rest for 5 minutes on the counter before slicing into 1" portions. Enjoy!
Fluffy Cran-Raspberry Salad
~Shared by Marilyn M., OH
2 cups frozen, thawed
1 (3.4 oz) pkg instant vanilla pudding
1/2 cup cranberry juice
1 (14 oz) can whole berry cranberry sauce
1 (8 oz) tub Cool Whip, thawed
1 1/2 cups mini marshmallows
Microwave raspberries just long enough to thaw.
Add dry pudding mix and cranberry juice; stir for 2 minutes.
Add cranberry sauce; stir until combined.
Gently stir in Cool Whip, then marshmallows (see note below).
Refrigerate 1 hour before serving. Enjoy!
Yield 12 servings
Note: Stir in marshmallows just before serving only.
Tuna Mushroom Casserole
~Shared by Marilyn M., OH
A dressed-up version of tuna casserole. The green beans add nice texture, color and flavor.
1/2 cup water
1 teaspoon chicken bouillon granules
1 package (9 oz) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise (see note below)
2-1/2 cups egg noodles, cooked and drained
1 can (12 oz) light tuna in water, drained and flaked
1/3 cup dry bread crumbs
1 Tbsp butter
In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved.
Add the next eight ingredients; bring to a boil.
Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.
Pour into a greased 2-1/2-qt. baking dish.
In a small skillet, brown bread crumbs in butter; sprinkle over casserole.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Enjoy!
Yield: 4-6 servings.
Note: Reduced-fat or fat-free mayonnaise is not recommended!
PUBLISHER'S CHOICE
Pumpkin Toffee Cobbler
Note from Maggie: In Texas we add pecans everywhere possible. When I made this I added pecans to the top just before placing into oven. And, of course, Vanilla Bluebell ice cream is a must!
INGREDIENTS
1 cup and 3 Tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup pumpkin purée
1/4 cup whipping cream
1/4 cup melted butter (half stick)
2 teaspoons vanilla
Topping
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup toffee bits
1 cup boiling water
DIRECTIONS
Preheat oven to 350°. In a medium sized mixing bowl, stir together flour, baking powder, salt, white sugar and spices. In another small mixing bowl, stir together the pumpkin, cream, melted butter and vanilla. Pour this into dry ingredients and mix until thick. Spread evenly in a 1 1/2 qt. small casserole dish. In a separate bowl, stir sugars and toffee together. Spread this mixture evenly over the batter. Boil the water (I boil in a tea kettle) and pour the 1 cup evenly over the entire dish. DO NOT STIR. Place on a baking sheet in case it bubbles over and bake for 40 minutes. Cool for 5-10 minutes before serving. If desired, serve with vanilla ice cream and more toffee bits.
Sheet Pan Hash Browns
YIELD Serves 2-4.
PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
After much experimentation, here’s easiest and most failsafe way to make crispy hash browns in the oven on a single sheet pan!
INGREDIENTS
4 cups peeled and grated potatoes
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 cup grated Parmesan
Directions
1) Line a sheet pan with parchment paper and preheat oven to 400 degrees F.
2) Peel and grate potatoes until you have 4 cups (about 2 potatoes). Add the grated potatoes to a large bowl and rinse the potatoes well with cold water. Drain and rinse a second time. Drain off as much water as you can.
3) Use a few paper towels to dry off the potatoes as much as possible by rubbing the potatoes in the bowl.
4) In a microwave safe bowl, combine butter, oil, and spices. Microwave on high for 30 seconds to melt butter. Stir spice mixture into potatoes along with grated parmesan cheese. Stir well.
5) Spread potatoes out on sheet pan in a single,even layer. Some overlap is inevitable, but try to make it as even as possible.
6) Place sheet in a preheated oven on the bottom rack for 15-20 minutes. When edges of hash browns are browning nicely, move sheet pan to the very top rack. Bake for another 10-15 minutes so top can crisp up. Don’t stir the potatoes!
Remove potatoes and serve immediately with other breakfast goodies!
Source: Macheesmo
Easy Fish Taco Recipe
This Easy Fish Taco Recipe makes fish tacos that are so yummy! A great weeknight meal to make when you don’t have a whole lot of time to prepare dinner.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total: 35 minutes
Serves: 8
Ingredients
8 small corn or flour tortilla shells
8 fish fillets battered and fully cooked
1 c. shredded cabbage
pico de gallo see below
cilantro cream sauce see below
Cotija cheese or feta cheese to taste
cilantro to taste
Cilantro Cream SAUCE:
1/2 c. mayo
1/2 c. sour cream
1/2 bunch cilantro chopped
2 tsp. diced jalapeno
1/2 tsp. cumin
1 tsp. cayenne
1 Tbsp. lime juice
salt and pepper to taste
PICO DE GALLO:
2 plum tomatoes diced
2 Tbsp. FRESH cilantro chopped
1 avocado diced
salt dash
pepper dash
1 Tbsp. lime juice
Instructions
Put a piece of fish in each tortilla shell, top with cabbage, sauce, pico, feta, and fresh cilantro.
SAUCE: Mix all ingredients together until well blended.
PICO DE GALLO: Toss all ingredients together and let sit in the fridge for about 30 minutes.
Nutrition
Calories: 343kcal | Carbohydrates: 18g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 183mg | Potassium: 636mg | Fiber: 5g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 19.6mg | Calcium: 70mg | Iron: 1.6mg
Source: Erica Walker, Favorite Family Recipes
Sugar Free Pecan Pralines (Keto, Low-carb)
Sugar Free Pecan Pralines are the perfect crunchy sweet treat! Pecan pralines are a favorite old-timey candy that is super easy to make and only requires a few ingredients!
It was pretty easy to keto-fy our favorite Savannah snack. We subbed sugar for Golden Monkfruit and used muffin cups as a mold (though this step isn’t required). Those are pretty much the only differences between our pralines and a traditional praline.
INGREDIENTS
1 cup toasted pecans
1/2 cup Lakanto Golden Monkfruit, or 1/3 if using other sweetener (swerve, erythitol)
1/3 cup butter, unsalted
6 tbsp heavy cream
1 tsp vanilla
1/2 tsp cinnamon
Pinch of sea salt
INSTRUCTIONS
Preheat oven to 300 degrees and place pecans on a sheet pan. Toast for 10 minutes and set aside.
In a large sauce pan over medium heat, combine sweetener, butter, cinnamon, heavy cream, and vanilla. Slowly stir until sweetener is dissolved and is a deep golden brown color (6-8 mins).
Remove mixture from heat and immediately stir in the pecans and salt.
Line silicone muffin cups into a muffin pan and quickly drop spoonfuls into cups. Add to freezer until firm, about 30 mins. Enjoy!
NOTES
Store in airtight container in fridge.
NUTRITION INFORMATION:YIELD: About 12 SERVING SIZE: 1 Praline
Amount Per Serving: CALORIES: 141 TOTAL FAT: 15g CARBOHYDRATES: Net Carbs: 0.84g FIBER: 0.66g PROTEIN: 1g
Source: Butter Together Kitchen
Buffalo Chicken Meatball Poppers
Buffalo Chicken Meatball Poppers! Seriously. Does your family and friends devour wings? You are going to love this recipe that is perfect for game day AND dinner. I love an easy appetizer and this one is great to make ahead, freeze, defrost and reheat.
Yield: Makes 90 (1 Tablespoon)
INGREDIENTS
1 pound ground chicken breast
1/2 cups Italian breadcrumbs
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon poultry seasoning
1/2 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground fennel seed
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper (fine grind)
1 large egg, lightly beaten
2 tablespoons milk
2 tablespoons buffalo hot sauce
Wing Sauce
1 cup Frank’s buffalo sauce
8 tablespoons (1 stick) unsalted butter
6 tablespoons honey
INSTRUCTIONS
1. Preheat oven to 350°F. Prepare 2 baking sheets by lining with parchment paper.
2. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, scoop out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 20-25 minutes (for 2 trays).
3. While meatballs are baking, prepare wing sauce. In a medium saucepan over medium heat combine all ingredients. Stir to combine cook until ingredient come together. About 5 minutes.
4. Remove meatballs from oven and transfer to sauce and serve.
Source: Donna Elick The Slow Roasted Italian
Cream Cheese Triangles
2 pkg. Pillsbury Crescent Rolls
2 (8 oz) pkg. cream cheese, softened
2 tsp. vanilla (I used vanilla bean paste to jazz it up a bit) :)
2 egg yolks
8 TBSP sugar
Preheat oven to 350.
Place one pkg of rolls on a cookie sheet lined with parchment. Push seams together.
Beat other ingredients until smooth. Spread on top of crescent rolls on sheet. (An off-set spreader works great for this.)
Place second pkg of rolls on top. Pinch together to seal sides. Bake for 25 - 30 minutes.
Let cool, then cut into triangles (I use a pizza cutter). Wrap in foil and chill in the refrigerator. Serve cold. DO NOT test before your guests arrive... there may not be any left! :)
Source: Bake at 350
Hatch Chili Breakfast Tacos
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
4 tacos
Ingredients
4 cups potatoes, diced
4 eggs
1 cup hatch chili, diced
8 corn tortilla shells
1 cup cheddar cheese, grated
1 avocado, chopped
2 teaspoons creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
olive oil
Instructions
Mix seasoning blend together and set aside. Reserve 2 teaspoons for eggs.
Boil diced potatoes for about 10 minutes to soften, drain, and set aside.
Add about 2 tablespoons of oil to a pan over medium heat.
Add potatoes and season with seasoning blend. Mix well and cook about 5 minutes, flip and cook 5 more minutes.
Add hatch chili to pan and cook 5 more minutes.
In a separate pan, add a little oil and fry eggs, season with remaining seasoning.
Heat tortillas in a hot pan for about 3 minutes per side.
Assemble tacos make sure you double the shells per taco, add cheese and avocado.
Source: The Creole Contessa Food Blog
King Ranch Chicken
Tortillas, chicken, peppers, creamy sauce layered together in this Classic Southern casserole. You might say, King Ranch Chicken is the perfect casserole!
Yield: 20-24
INGREDIENTS:
1 large whole chicken cooked in the same seasoning as in the casserole*, deboned and cut into medium pieces, (or 1 whole rotisserie chicken) 4 cups in all (Reserve the broth)
24 corn tortillas (torn in 1" pieces)
2 cups reserved broth (or 2 cups can broth)
4 cans cream of chicken soup (or homemade)
2 cups sour cream
2 cans diced tomatoes with green chilies
3 teaspoons chili powder*
2 teaspoons garlic powder*
2 teaspoons salt*
2 teaspoons black pepper*
4 cups shredded cheddar cheese
INSTRUCTIONS
Preheat oven 350 degrees F. Spray pans with non-stick cooking spray; set aside.
In a very large bowl add 2 cups broth, soups, sour cream, and tomatoes with green chilies. Stir and mix well with a large spatula.
Sprinkle season on the mixture, chili powder, garlic powder, salt, and pepper. Again stir and mix well with a large spatula
Add chicken to creamy sauce. Stir and mix well with a large spatula.
If you are making two pans follow the instruction for one pan and do the same to the second pan.
Arrange a single thin layer of the torn tortilla across the bottom of a foil pan. Spoon a third of the creamy chicken mixture over the torn tortillas.
Sprinkle a thin layer of shredded cheese over the creamy chicken mixture.
Repeat this two more times. Ending with a thin layer of shredded cheese.
Bake uncovered for 45 minutes until brown and bubbly or until knife inserted in the center of the casserole and comes out hot.
NOTES
The recipe can easily be cut in half to make one pan. Follow the baking instructions accordingly.
The recipe can easily be frozen for serving later. Follow the baking instructions accordingly.
The chicken can be substituted with the following:
8 skinless, boneless chicken breast
3 bone-in chicken breast + 2 bone-in chicken thighs + 2 drumsticks
1 large rotisserie chicken (SAMs or Costco are the best)
The corn tortillas may be substituted with the following:
24 fajita size flour tortillas
1 large family size bag of Doritos (broken up)
Source: Kay Little, Owner/Author of Cooking with K
Quick Praline Bars
Prep 15 MIN
Total 30 MIN
Servings 24
Turn ordinary graham crackers into an extraordinary treat. The delicious praline topping adds a sweet pecan crunch.
Ingredients
24 graham cracker squares
1/2 cup packed brown sugar
1/2 cup butter or margarine
1/2 teaspoon vanilla
1/2 cup chopped pecans
Steps
1 Heat oven to 350°F.
2 Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
3 Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
4 Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
5 Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.
Expert Tips
Praline most commonly refers to almonds or pecans coated with caramelized sugar. This treat is thought to have originated from Louisiana where spices are not an uncommon addition to this sweet, crunchy delight.
Don’t get burned! Use a wooden spoon and a heat-resistant rubber scraper. All metal spoons can get very hot while stirring.
Nutrition Information Nutrition Facts Serving Size: 1 Serving Calories100Calories from Fat60 Total Fat6g10% Saturated Fat2 1/2g13% Trans Fat0g Cholesterol10mg3% Sodium65mg3% Potassium 30mg1% Total Carbohydrate10g3% Dietary Fiber0g0% Sugars6g Protein0g % Daily Value*: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 0% Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker Kitchens
Strawberry Cream Cheese Cobbler
Ingredients:
1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)
This is a family favorite and DELICIOUS!
Make sure to make extra for Everyone!!!
Enjoy!
Source: I'm Jus' Sayin
No Bake Butterscotch Cereal Bars
Butterscotch Cereal Bars are an easy no-bake dessert with marshmallows, cornflakes, coconut, and butterscotch chips made in less than 20 minutes!
8 cups corn flakes
16 oz bag miniature marshmallows (about 8 cups, divided)
1/2 cup butter
1 cup toasted coconut
10 oz package butterscotch chips
Line a 13 x 9-inch baking pan with parchment paper, leaving an overhang on two sides.
Add to a large mixing bowl: cereal, 1 cup marshmallows, 1 cup butterscotch chips, toasted coconut (reserve a handful for sprinkling on top of the finished bars, if desired).
Add butter to a large saucepan over medium heat. Once it’s almost melted, add the remaining marshmallows and stir well to coat in the butter. Cook, stirring constantly, until almost completely melted.
Remove from heat and stir in remaining 1 cup of butterscotch chips. Stir well until smooth and, working quickly, pour over bowl with cereal and stir to coat.
Pour mixture into the prepared pan and press into an even layer. Sprinkle coconut flakes on top, if desired. Cool for a few minutes before cutting into bars.
*For best results, store the bars wrapped individually in plastic wrap for up to 2 days.
Make ahead, storing and freezing Instructions:
These cereal bars can be made 1-2 days in advance. For best results, allow the to cool completely, cut them, wrap them individually in plastic wrap, and store them in an airtight container. Store at room temperature for 2-3 days or freeze in a freezer safe bag for up to 1 month.
Source: Tastes Better From Scratch
Lazy Day Salsa
This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in 10 minutes (it takes me 5) . The best part is, you can add it to left over chicken, burgers, casseroles and viola you have the perfect left over dinner.
Yield: 4 (1/2 Cup)
INGREDIENTS
1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
2 cloves garlic, peeled
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
2 tablespoons fresh cilantro
INSTRUCTIONS
1. Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.
2. Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day.
3. Enjoy!
DONNA'S NOTES
1. Salsa keeps fresh in the refrigerator for 3 to 4 days.
2. MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
3. The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.
Source: Donna Elick The Slow Roasted Italian