A to Z Recipes Newsletter 10-30-2019
PUBLISHER'S CORNER
“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.” ~ Sarah Addison Allen
Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. Can the weather be like this every day, Lord? Outside it is seriously gorgeous in spite of intermittent rain.
Today is also a great day to cook (isn't every day?). The following have shared recipes, some tried and true, others are "want to fix". I have included a few of my own, some already favorites. Thanks to the following:
Peter P., Canada
Judy G., IL
Lisa H., Belmont, NC
Don C., TX
Edna D., Decatur, IL
Deb M., TX
Jessica S., Corfu, Greece
Michael G., MI
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!
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DID YOU KNOW?
Coconut Milk, Cream, and Water
If you’ve ever been confused when shopping for coconut milk for a recipe, you are not alone. Milk, water, cream, “cream of”—what’s the difference? Let’s talk about each one.
Cream of Coconut
This is killer in a piña colada, not so much in your coconut curry. Cream of coconut is sweet with added sugar and traditionally used in cocktails. I happen to love it for making coconut desserts. Look for it where you find drink mixers in your grocery store.
Coconut CreamCoconut Milk
Thinner than coconut cream, coconut milk is usually what you’ll find in a soup or curry recipe. The cream in the milk can rise to the top, so you’ll want to shake the can before using in most cases. Don’t use coconut milk in place of coconut cream in a recipe, as the result may be too watery.
Both coconut cream and coconut milk are made by combining coconut meat with water. Coconut cream uses a higher ratio of the flesh and has more fat. You’ll find coconut cream is used frequently in dessert recipes but can be subbed for coconut milk if you’re looking for an extra thick curry sauce.
Coconut Water
Last but not least, we have coconut water. It is simply the liquid from inside a young green coconut. Known as a “better for you” sports drink, coconut water is high in potassium and electrolytes as well as super hydrating without added sugars or flavors. I’ll be honest: the taste is not my favorite but, in a juice or smoothie, I don’t mind it.
Source: Bridget for the Pioneer Woman
JUST MAKE ME LAUGH!
Insults, When They had Class
~Shared by Peter P., Canada
"He has all the virtues I dislike and none of the vices I admire."
-- Winston Churchill
"I have never killed a man, but I have read many obituaries with great pleasure" -- Clarence Darrow
"He has never been known to use a word that might send a reader to the dictionary." -- William Faulkner (about Ernest Hemingway)
"I've had a perfectly wonderful evening. But this wasn't it."
-- Groucho Marx
"I didn't attend the funeral, but I sent a nice letter saying I approved of it." -- Mark Twain
"He has no enemies, but is intensely disliked by his friends."
-- Oscar Wilde
"I am enclosing two tickets to the first night of my new play, bring a friend. If you have one."
-- George Bernard Shaw to Winston Churchill followed by Churchill's response: "Cannot possibly
attend first night, will attend second, if there is one."
"I feel so miserable without you; it's almost like having you here."
-- Stephen Bishop
"He is a self-made man and worships his creator."
-- John Bright
"I've just learned about his illness. Let's hope it's nothing trivial."
-- Irvin S Cobb
"He is not only dull himself; he is the cause of dullness in others."
-- Samuel Johnson
"He is simply a shiver looking for a spine to run up."
-- Paul Keating
"He had delusions of adequacy."
-- Walter Kerr
"Why do you sit there looking like an envelope
without any address on it?" -- Mark Twain
"His mother should have thrown him away and kept the stork."
-- Mae West
"Some cause happiness wherever they go; others,
whenever they go." -- Oscar Wilde
TODAY'S RECIPES
Bailey's Irish Cream Mini-cheesecakes
~Shared by Judy G., IL via Facebook
For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter
For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly
For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup
Directions:
Preheat oven to 350F.
1. Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.
2. In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.
3. Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.
4. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
5. Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze.
Beef Pot Pie
~Shared by Lisa H., Belmont, NC
I prefer using Bisquick over flour..just a preference of mine. Hubby prefers beef over chicken..and I prefer the latter. Opposites attract -:)
*You can prepare the biscuit mix and pour directly on top of the beef mixture after it is placed in your baking dish.... rather than forming individual biscuits* Which is what I do. Enjoy -:)
1 lb. beef chuck, boneless, cut into 1/2 inch pieces
1 tbsp. butter
1 med. onion, chopped
1 stalk celery, chopped
3 tbsp. butter
1 1/2 c. hot water
1 tbsp. instant beef bouillon
1 tsp. Worcestershire sauce
1/2 tsp. thyme
1/4 tsp. each salt and pepper
1 (10 oz.) pkg. frozen peas and carrots
1/4 c. cold water
3 tbsp. Bisquick baking mix
In a large, heavy saucepan, brown beef in butter. Remove beef. Cook onion and celery until onion is tender. Stir in remaining ingredients except cold water and Bisquick. Add back meat. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Heat oven to 450 degrees.
Prepare biscuits below. Mix cold water and Bisquick until smooth; gradually add to beef mixture. Heat to boiling, stirring constantly. Boil 1 minute. Pour into 1 1/2 quart casserole dish. Arrange biscuits on top. Bake until browned, 10-12 minutes. Serves 5-6.
BISCUITS:
1 c. Bisquick
1/2 c. sour cream
Mix together until soft dough forms. Turn onto board covered with cloth or waxed paper. Knead 10 times. Roll 1/2 inch thick. Cut out biscuits.
Source: Cooks.com
Sparkling Water Chocolate Cupcakes
~Shared by Don C., TX
Ingredients
1 box devil's food cake mix
1.5 cups chilled sparkling water
¾ cup mini chocolate chips
Instructions
1. Preheat oven per the instructions on the cake mix box.
2. Mix all ingredients together.
3. Bake for 20 minutes.
4. Sprinkle with powdered sugar.
Source: Sparkletts & Sierra Springs
Reuben Casserole
~Shared by Edna D., Decatur, IL via Facebook
Serves 6-8
Ingredients
6 slices rye bread, divided
1 pound pastrami or corned beef, thinly sliced or shaved
1 (14.5 oz.) can sauerkraut
4 cups Swiss Cheese, shredded
1 cup dill pickles, chopped
1 cup milk
1/3 cup Thousand Island dressing
1/4 cup mustard
3 large eggs
2 teaspoons caraway seeds
Directions
Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.
Cover with remaining beef, caraway seeds and cheese.
In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.
Remove from oven and serve hot.
Recipe adapted from Cheese Cutters Corner
Source: Grizzly Fare
Grilled Chicken with Avocado Salsa
~Shared by Deb M., TX via Facebook
Healthy Cilantro Lime grilled chicken breasts topped with fresh avocado salsa making this dish a DELICIOUS low-carb & Keto Dinner in under 30 minutes!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 468 kcal
Ingredients
1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts
For the Marinade
2 garlic cloves finely minced
3 tablespoons olive oil
¼ cup cilantro chopped
Juice of 1 lime
1/2 tsp. cumin
½ tsp paprika
½ tsp salt or to taste
¼ tsp black pepper
Avocado Salsa
2 avocados diced
2 small (or 1 large tomato) chopped
¼ cup red onion chopped
1 jalapeno de-seeded and chopped (optional)
1/4 cup cilantro finely chopped
Juice of 1 lime
fresh cracked pepper & salt to taste
1. In a large bowl, whisk all the ingredients for the marinade and set aside.
2. Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30- minutes or up to 12 hours.
3. Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.
To Make Avocado Salsa
1. While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.
Source: Gimme Delicious
4-Ingredient Sticky Ribs
~Shared by Jessica S., Corfu, Greece via Facebook
Serves: 4
Ingredients
½ cup hoisin
½ cup ketchup
½ cup sriracha chilli sauce (or any spicy sauce you prefer)
1kg rack of pork spare ribs, cut into individual ribs
sea salt
Instructions
STEP 1
Preheat the oven to 120°C.
STEP 2
Combine the hoisin, ketchup and sriracha in a large bowl. Reserve ¼ cup in a separate small bowl.
STEP 3
Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
STEP 4
Remove the ribs from the oven. Turn the oven up to 200°C.
STEP 5
Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Line the baking tray with another clean piece of foil. Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier. Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
STEP 6
Remove the ribs from the oven and pile onto a serving plate. Serve with plenty of napkins!
Source: Marion's Kitchen
Taco Casserole
~Shared by Judy G., IL via Facebook
Healthy Living - Give your friends and family something to taco about with this quick and easy Taco Casserole recipe. Make this yummy Taco Casserole in under one hour.
What You Need
1 lb lean ground beef
2 green onions, sliced
1 clove garlic, minced
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 can (4.5 oz.) chopped green chiles, undrained
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese
Let's Make It
1.Heat oven to 350°F.
2.Cook meat, onions, garlic and taco seasoning mix in large skillet sprayed with cooking spray on medium heat 10 min. or until meat is done, stirring frequently. Remove from heat.
3.Drain beans, reserving 1/4 cup of the liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chiles; mix well.
4.Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.
5.Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted. AND ENJOY!!
(Courtesy of Kraft Foods)
Crockpot Cabbage Roll Soup
~Shared by Michael G., MI via Facebook
PREP TIME 20 minutes
COOK TIME 3 hours
TOTAL TIME 3 hours 20 minutes
SERVINGS 12 servings
Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot. This creates a nutritious and tasty soup that will warm your belly from the inside out!
Ingredients
1 lb thick bacon diced
1 large onion diced
3 cloves garlic minced
1 lb lean ground beef
2/3 cup uncooked long grain rice
6-8 cups cabbage chopped
1 28 ounce can diced tomatoes
1 10 oz can tomato soup
2 tablespoons tomato paste
5-6 cups beef broth
1 1/2 cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
salt and pepper to taste
parsley for garnish
Instructions
In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
Stir in half of cooked bacon.
Spoon into bowls, top with remaining bacon and parsley if desired.
NUTRITION INFORMATION Calories: 299, Fat: 17g, Saturated Fat: 6g, Cholesterol: 48mg, Sodium: 883mg, Potassium: 649mg, Carbohydrates: 19g, Fiber: 2g, Sugar: 5g, Protein: 16g, Vitamin A: 565%, Vitamin C: 30%, Calcium: 53%, Iron: 2.3%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Chocolate Walnut Strudel
~Shared by Marilyn M., OH
1 Egg
1 Tbsp. water
4 ounces semi-sweet chocolate, chopped
2 Tbsp. milk
1 Tbsp. butter
1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup chopped walnuts
1 Tbsp. confectioners’ sugar
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork.
Place the chocolate, milk and butter into a medium microwaveable bowl.
Microwave on MEDIUM for 30 seconds. Stir. Repeat until the mixture is melted and smooth.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle.
Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge. Sprinkle with the walnuts.
Starting at a short side, roll up like a jelly roll. Place seam-side down onto a baking sheet.
Tuck the ends under to seal. Brush with the egg mixture.
Bake for 35 minutes or until the pastry is golden brown.
Let the strudel cool on the baking sheet on a wire rack for 30 minutes.
Sprinkle with the confectioners' sugar ~ Enjoy!
Smoked Sausage and Potato Bake
~Shared by Marilyn M., OH
1 package of sliced Eckrich skinless smoked sausage
8 quartered Yukon gold potatoes
1 diced green pepper
1 diced yellow pepper
2 Tbsp. butter
1 tsp. oregano
1 tsp. basil
1/2 tsp. black pepper
2 tsp. olive oil
Preheat the oven to 375°.
In a pan, arrange sausage, potatoes and peppers and place the butter over the top in small cubes.
Drizzle with olive oil and season on top.
Bake covered for 40 to 50 minutes. Enjoy!
Simple, easy and yummy! I sometimes make this with summer veggies, carrots, zucchini, broccoli and some cheese over the top, it goes really well with the seasonings. If you don’t love sausage very much, make it with ham! Bonne Appétit!
Outback Steakhouse Alice Springs Chicken
~Shared by Marilyn M., OH
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.
Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.
Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made. Enjoy!!!
Almond Joy Cookies
~Shared by Marilyn M., OH
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Pre-heat oven to 375°F ~ Lightly grease cookie sheets; set aside.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together.
Beat in eggs, one at a time, stir in the vanilla.
Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 7 to 10 minutes., depending on size
Cool on baking sheet for 5 mins before removing to a wire rack to cool completely.
Enjoy!
Simple Winter Fruit Salad
~Shared by Marilyn M., OH
1 Fuji apple (cut into small cubes)
1 Granny Smith apple (cut into small cubes)
1 pomegranate, seeded (about 3/4 cup)
1 1/2 cups chopped walnuts
11 oz can mandarin oranges (drained, reserve juice)
2 banana (firm, sliced)
1 teaspoon sugar or 1 teaspoon Stevia sugar substitute
1 lime
Prepare and mix all the fruit in a bowl.
Measure 1/4 cup of the reserved Mandarin orange juice, squeeze in the juice of the lime (apprx 2 tbsp) & stir in the sugar.
Pour over the fruit, refrigerate 1 hour or until well chilled.
Serves:5-6
No-Peek Chicken
~Shared by Marilyn M., OH
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water (You can add another can of water for moister rice.)
Chicken breasts or tenders
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing! Enjoy!
30-Minute Chocolate Fudge Cake
~Shared by Marilyn M., OH
2 cups all-purpose flour
2 cups sugar
2 sticks butter
1 cup water
5 Tbsp. cocoa powder
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 350 ~ Grease 13x9 baking pan well; set aside.
Mix flour and sugar in a large bowl.
In a medium saucepan, combine butter, water, and cocoa over medium heat.
Bring mixture to a boil, then pour over the flour/sugar mixture; mix well.
Add eggs, buttermilk, baking soda, and vanilla.
Pour into the prepared 9×13 pan.
Bake at 350 for 30 minutes.
Fudge Icing
1 stick butter
4 Tbsp. milk
4 Tbsp. cocoa powder
1# (16-oz) box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil.
Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake. Enjoy!
Cranberry Nut Pie
~Shared by Marilyn M., OH
1 1/4 cups Ocean Spray® Fresh or Frozen Cranberries
1/4 cup brown sugar
1/4 cup chopped walnuts
1 egg
1/2 cup sugar
1/2 cup flour
1/3 cup butter, melted
Vanilla ice cream
Preheat oven to 325ºF. Grease a 9-inch pie plate.
Layer cranberries on bottom of pie plate. Sprinkle with brown sugar and nuts.
Beat egg in a medium mixing bowl until thick.
Gradually add sugar, beating until thoroughly blended.
Stir in flour and melted butter; blend well. Pour over cranberries.
Bake 45 minutes. Cut into wedges. Serve with ice cream. Enjoy!
Makes 6 servings.
Caramel-Pecan Cheesecake Pie
~Shared by Marilyn M., OH
1 sheet refrigerated pie pastry, recommended Pillsbury
1 package (8 oz) cream cheese, softened
1/2 cup sugar
4 large eggs, divided
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 oz) caramel ice cream topping, recommended Smucker’s
Additional caramel ice cream topping, optional
Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges.
In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly).
Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing.
If desired, garnish with additional caramel ice cream topping. Enjoy!
Yield: 6-8 servings.
BEST Italian Meatloaf
~Shared by Marilyn M., OH
1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 cup chopped bell pepper
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 cup Italian bread crumbs
2 slices white bread, crumbled
1 Tbsp. milk
8 oz. shredded mozzarella cheese, divided ~ reserve 3/4 cup. for topping
1/4 cup parmesan cheese
1 cup marinara sauce, plus 1/2 -3/4 cup more for topping
In a small skillet, heat olive oil over med. high heat and sauté onion and bell pepper for 3-4 minutes, remove from heat.
In a large bowl, add meats, onion and peppers along with all remaining ingredients reserving 3/4 cup mozzarella cheese for topping.
Now, dive in with your hands and combine everything really good.
Once it has all come together, place and mold the mixture in a baking dish of your choice.
Spoon 1/2 to 3/4 cup marinara sauce on top and spread around.
Place in a 400 degree oven for 50 – 60 minutes.
Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top.
Return to the oven for 10 more minutes, making sure the meat is not pink before serving.
Baking time will vary depending on the thickness of your loaf. Mine was about 2" thick.
Enjoy!
PUBLISHER'S CHOICE
Easy Pumpkin Cobbler
Yield: 4
prep time: 5 M
cook time: 40 M
total time: 45 M
This Easy Pumpkin Cobbler has a delicious sauce at the bottom with a cake-like middle and it's covered in a pecan crunch topping.
1 ¼ cup flour
2 tsp baking powder
½ tsp salt
¾ cup sugar
2 tsp pumpkin pie spice
½ cup pumpkin puree
¼ cup milk
¼ cup butter, melted
1 tsp vanilla
For the topping-
½ cup sugar
½ cup brown sugar
½ cup chopped pecans
1 ½ cups hot water
Preheat your oven to 350 degrees, and spray a 9x9 baking dish with non-stick cooking spray. In a large bowl, whisk together flour, baking powder, salt, sugar, and pumpkin pie spice. In a separate bowl, whisk together pumpkin puree, milk, melted butter, and vanilla. Pour the wet ingredients into the dry, mixing until just combined. Spread dough into the bottom of your 9x9 pan. In another bowl, stir together topping- brown sugar, sugar, and chopped pecans. Sprinkle evenly over the dough. Pour the hot water over the topping. Bake for 40 minutes, until the middle of the cobbler is cakey. There will be a lot of delicious sauce in the bottom of your cobbler when cooking is finished. Serve with ice cream and pour the sauce over top.
Calories 692.00 Fat (grams) 22.18 Sat. Fat (grams) 8.47 Carbs (grams) 121.17 Fiber (grams) 3.38 Net carbs 117.79 Sugar (grams) 86.37 Protein (grams) 6.35 Sodium (milligrams) 647.09 Cholesterol (grams) 31.73
Oven Roasted Rotisserie Chicken
Prep time 5 mins
Cook time 3 hours
Total time 3 hours 5 mins
Yield: 1 whole chicken
Make your own oven roasted rotisserie chicken with just a few simple ingredients! It's fall-off-the-bone tender and oh so flavorful!!!
Ingredients
1 (4-5 lb.) whole chicken, trussed
½ tbsp. unsalted butter, melted
1 tsp. paprika
1 tsp. smoked paprika
¼ tsp. cayenne pepper
1 tsp. ground black pepper
2 tsp. salt (I prefer Morton's Iodized Sea Salt)
¾ tsp. garlic powder
½ tsp. onion powder
¾ tsp. dried herbes de Provence
Directions
Preheat oven to 250 degrees, place rack in the lower-middle position.
Heat 2 cups of water in the microwave for 3 minutes. Place in the corner of the oven.
Place the trussed chicken into a skillet, baking dish or roasting pan, make sure there's enough room around the chicken so that nothing drips out, and that it is deep enough to catch the juices.
Rub the melted butter on the skin. In a small mixing bowl combine the seasonings and spices, then rub on the buttered skin. You can gently lift up on the skin around the breasts and rub some seasoning under there too.
Place in the oven and bake for 3-4 hours (depending on the size of the chicken), basting twice during that time. Remove when a thermometer inserted into the thigh reaches 160 degrees. Allow to rest for 10 minutes before transferring to a cutting board and carving.
Notes
-For a slow cooker: cover and cook on low for 6-8 hours, or on high for 4-5 hours.
Source: Life Made Simple
Fully Loaded Extreme Cheesy Potato Casserole
Note from Maggie: This is almost identical to my "special potatoes" (named so by my children) except I do it all on the stovetop and saute white onions with my potatoes.
Cheesy potato bake kicked up about 12 notches. 3 cheeses, sour cream and bacon come together in this Fully Loaded Extreme Cheesy Potato Casserole to tantalize your taste buds. Rich, creamy and packed with ooey gooey cheese this simple recipe is a keeper!
INGREDIENTS
1 pound thick cut bacon, cooked and chopped
2 pound red potatoes, washed and diced
1 cup sour cream
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded mild cheddar cheese
1 (8 ounce) package shredded Colby jack cheese
1 teaspoon kosher salt
1 teaspoon black pepper
1 scallion, chopped
INSTRUCTIONS
1. Preheat oven 400°F.
2. In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt and pepper. Stir until well combined. Add potatoes and ¾ of chopped bacon. Mix until well combined.
3. Pour into a greased (6"x10") baking dish. Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork tender. Remove from oven. Stir. Sprinkle Colby Jack cheese over top and bake 15 minutes uncovered.
4. Sprinkle casserole with reserved bacon and scallions.
5. Serve and enjoy!
Source: Donna Elick The Slow Roasted Italian
Caramel Pecan Cream Slab Pie
Prep 30 MIN
Total 5 HR 35 MIN
Ingredients 8
Servings 16
Ingredients Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
12 oz cream cheese, softened (from two 8-oz packages)
1 1/2 cups powdered sugar
1/4 cup caramel sauce
3 cups Cool Whip frozen whipped topping, thawed (from 12-oz container)
Topping
2 1/2 cups chopped toasted pecans
1 cup caramel sauce, room temperature
Additional Cool Whip frozen whipped topping, thawed, if desired
Steps
1 Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2 Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan, fluting edges and poking bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown; remove from oven, and cool completely.
3 In large bowl, beat cream cheese, powdered sugar, and 1/4 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 3 cups of the whipped topping. Spread on top of cooled crust; refrigerate 20 minutes.
4 In medium bowl, mix pecans and 1 cup caramel sauce. Drop spoonfuls of mixture evenly on top of cream cheese layer; carefully spread to cover. Refrigerate 3 to 4 hours or until chilled and set. Serve with additional whipped topping.
Expert Tips Toast nuts in shallow pan in 350°F oven 8 to 10 minutes, stirring occasionally, until light brown and toasted.
Caramel sauce varies in thickness and consistency. Be sure to use room temperature caramel for best results. This recipe uses Smuckers™ caramel topping from 12.25-oz jar.
Source: Pillsbury
Puffy Tacos
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
8 Puffy Tacos
Ingredients
2 lbs ground turkey
8 small flour tortilla shells
2 cups cooking oil
1 small white onion, diced
2 cloves of garlic, minced
1 tablespoon chili powder
1/2 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon oregano, ground
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
cheese, sour cream, shredded cabbage, lime, jalapeno, tomatoes, to garnish
Instructions
Mix seasoning blend and set aside.
In a skillet over medium heat add about 3 tablespoons of cooking oil.
Add onion and saute about 4 minutes, season with 1 tablespoon of spice blend.
Add garlic and cook 1 minute more.
Add ground turkey, break up turkey while browning, season with spice blend and mix well.
Cook turkey about 12 minutes, reduce heat and simmer while you prepare the puffy shells.
For the Puffy Shells:
Heat cooking oil in a skillet over medium heat.
Add shell to pan and using tongs or a spatula, place in the middle to form an indent in the shell while it cooks.
Cook shell about 1-2 minutes per side are until golden.
Remove shell and drain on paper toweling.
Assemble puffy tacos by topping with meat and condiments.
Serve immediately.
Source: The Creole Contessa Food Blog
Make-Ahead Crispy Chicken Cutlets
Prep 20 MIN
Total 40 MIN
Servings 6
Ingredients
1/4 cup olive oil
2 cups Progresso™ plain panko crispy bread crumbs
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs, beaten
2 tablespoons water
Steps
1 Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
2 In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
3 Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
4 In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
5 Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
6 To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Expert Tips
Chicken breasts come in varying sizes, even within the same package. Cut any extra-large breasts in half. This would then count as two.
Browning the bread crumbs before using them to bread the chicken makes them extra crispy and ensures even browning.
Nutrition Information
Serving Size: 1 Serving Calories420 Calories from Fat150 Total Fat17g25% Saturated Fat3g15% Trans Fat0g Cholesterol145mg48% Sodium660mg28% Potassium270mg8% Total Carbohydrate32g11% Dietary Fiber0g0% Sugars2g Protein36g % Daily Value*: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 10% Exchanges: 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker Recipes
*No Bake* Ranch Fire Crackers
Prep Time 25 mins
Servings: 12
Ingredients
1 box (4 sleeves) saltine crackers
1 package ranch seasoning mix
1 tablespoon red pepper flakes
1 1/2 cups canola oil
Instructions
Place crackers in a large bowl. Mix together ranch seasoning, red pepper and canola oil. Pour mixture over crackers and using a large spoon, gently toss to coat. Mix crackers about every 5- 8 minutes for a total of 20 minutes. Store crackers in a zip top bag or air tight container.
Source: Donya, A Southern Soul
Challah French Toast
Fluffy thick sliced Challah bread dipped in a creamy egg mixture until soaked through but not soggy then fried in sizzling butter. Ideal to serve for brunch, weekend family breakfast, or like we do for weeknight dinner.
Yield: 6-8
INGREDIENTS
12 thick slices Challah Bread
2 cups half and half, room temperature
6 large whole eggs, room temperature
1/4 cup sugar
1 teaspoon vanilla
1/2 cup butter
1/2 cup powdered sugar
1 1/2 cup maple syrup
INSTRUCTIONS
Preheat oven to 250 degrees F. Place a wire rack in a baking sheet pan; set aside.
In an 8-inch x 8-inch shallow baking dish, using a wire whisk, whisk together milk, eggs, sugar, and vanilla until creamy smooth.
On medium high to high heat, heat one tablespoon butter in a large cast iron skillet until sizzling.
Dunk two bread slices separately in the creamy egg mixture until thoroughly coated.
Immediately place each one in the hot sizzling butter. Fry until golden brown, about 3-4 minutes. Flip and continue to fry until golden brown, about 3-4 minutes. If the French toast is cooking too quickly and getting too brown reduce the temperature.Transfer the cooked French toast to the rack lined baking sheet pan.
Repeat cooking with the remaining bread, two pieces at a time., adding a tablespoon of butter for each batch and place in the oven while the others are cooking.
Serve warm with powdered sugar and syrup.
Source: Kay Little, Owner/Author of Cooking with K
Fish Po' Boys
Crisp, flaky filets of tilapia or catfish go wonderfully with the creamy rémoulade and fresh pickles, tomatoes, and lettuce in this classic po' boy. The filets are double-dredged in a mixture of cornmeal and flour to ensure maximum crispiness, and the thin fish cooks up so quickly you'll have sandwiches on the table in less than an hour. If you want to serve more than one kind of po' boy, try your hand at these shrimp and oyster versions.
Why It Works
Double-dredging the fish in a flour-cornmeal mixture creates a crunchy, light coating.
Letting the dredged fish rest in the refrigerator before frying helps prevent the coating from sloughing off after frying. A spicy rémoulade gives the sandwich plenty of kick.
YIELD: Serves 4
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Ingredients
For the Rémoulade:
3/4 cup (175ml) mayonnaise
1/4 cup (45g) minced dill pickles
2 tablespoons (10g) drained prepared horseradish
1 tablespoon (15ml) hot sauce
1 tablespoon (15ml) Dijon mustard
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) fresh lemon juice
1 garlic clove, minced
Kosher salt and freshly ground pepper
For the Fish:
2 cups (10 ounces; 280g) all-purpose flour
1/2 cup (2 1/2 ounces; 70g) cornmeal
2 tablespoons (10g) homemade or store-bought Creole seasoning
4 large eggs
4 (6-ounce; 170-gram) tilapia or catfish fillets, halved lengthwise along natural seam
2 quarts (1900ml) vegetable oil, for frying
Kosher salt
For Serving:
4 (10-inch) French or sub-style rolls, lightly toasted (see note)
1 small head iceberg lettuce, shredded
2 medium tomatoes, thinly sliced
3/4 cup dill pickle chips
Directions
1. For the Rémoulade: In a small bowl, stir together mayonnaise, minced pickles, horseradish, hot sauce, mustard, Worcestershire sauce, lemon juice, and garlic until thoroughly combined. Season to taste with salt and pepper. Set aside.
2. For the Fish: In a medium bowl or shallow baking dish, whisk together flour, cornmeal, and Creole seasoning. In a second medium bowl or shallow baking dish, whisk together eggs and 1/3 cup flour mixture. The mixture should have the consistency of thick pancake batter. Adjust consistency with additional flour mixture if necessary. Set a wire rack inside a rimmed baking sheet.
3. Working in batches, place fish fillets in flour mixture and toss to evenly coat. Shake off excess flour; transfer fish to egg mixture and turn to thoroughly coat. Allow excess batter to drip back into bowl, and then return fish to flour mixture. Press gently in flour mixture to help coating adhere; transfer to prepared wire rack. Repeat dredging process with remaining fillets. Refrigerate fish for 15 minutes.
4. In a large Dutch oven, heat oil over medium-high heat to 375°F (190°C). Carefully add half the fish to the oil and cook, stirring occasionally with a spider skimmer, until golden brown, 4 to 5 minutes. Transfer cooked fish to second wire rack set inside a rimmed baking sheet. Season with salt to taste. Repeat with remaining fillets.
5. For Serving: Open rolls and spread cut sides with rémoulade. Divide lettuce, tomatoes, pickle chips, and fish evenly among rolls. Serve immediately.
Special Equipment
Rimmed baking sheet, Wire rack,
Large Dutch oven, Instant-read thermometer
Notes
If you can find French-style po' boy rolls or Vietnamese baguettes used for banh mi sandwiches, use them. Otherwise, use regular sub or hoagie rolls. If the interior of the bread is very dense, scoop most of it out and discard it before building your po' boys.
Make-Ahead and Storage Rémoulade can be refrigerated for up to 3 days. Po' boys are best enjoyed right away.
Source: Serious Eats
Baked Spicy Chicken Sandwiches
These baked spicy chicken sandwiches have three layers of heat and are topped with a creamy-sweet quick homemade coleslaw.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Total Cost: $6.93 recipe / $3.47 serving
Servings: 2
Ingredients
Baked Spicy Chicken
1/2 cup breadcrumbs $0.13
1/4 tsp garlic powder $0.02
1/2 tsp smoked paprika $0.05
1/2 tsp cayenne $0.05
1/8 tsp salt $0.01
freshly cracked pepper $0.02
1.5 Tbsp cooking oil $0.06
1/4 cup plain yogurt $0.25
1/8 tsp salt $0.01
1 tsp hot sauce $0.04
1 boneless, skinless chicken breast (about 2/3 lb.) $3.99
Honey Yogurt Slaw
3 cups shredded cabbage slaw mix (pre-bagged) $0.65
2 Tbsp mayonnaise $0.17
1/3 cup plain whole milk yogurt $0.33
1/2 Tbsp honey $0.06
1 tsp Dijon mustard $0.06
1 tsp apple cider vinegar $0.02
1/4 tsp salt $0.02
freshly cracked pepper $0.02
Instructions
1. Preheat the oven to 425ºF. Place a wire cooling rack over a baking sheet to hold the breaded chicken.
2. In a wide shallow bowl or container, combine the bread crumbs, garlic powder, smoked paprika, cayenne, salt, and some freshly cracked pepper for the chicken's breading. Once combined, add the cooking oil and stir until the seasoned breadcrumbs resemble damp sand.
3. In a separate wide shallow bowl or container, combine the yogurt, salt, and hot sauce.
4. Place the chicken breast on a cutting board, cover with plastic, then use a mallet or rolling pin to gently pound the chicken breast to an even thickness, no more than 3/4-inch thick. Cut the chicken breast in half, then season with a pinch of salt and a pinch of cayenne.
5. Dip each piece of chicken into the yogurt and hot sauce mixture, making sure to fully coat the chicken, then into the seasoned bread crumbs, again coating both sides. Place the coated chicken on the prepared baking sheet with wire rack.
6. Bake the chicken for 25 minutes, or until the internal temperature reaches 165ºF, carefully flipping the chicken once half way through.
7. While the chicken is baking, prepare the honey yogurt slaw. In a small bowl stir together the mayonnaise, yogurt, honey, Dijon, vinegar, salt, and some freshly cracked pepper.
8. Place the shredded cabbage slaw mix in a large bowl, pour the prepared dressing over top, and stir until the cabbage is coated in dressing.
9. Once the chicken is finished baking, build the sandwiches. Place one piece of spicy chicken on each bun and top with a generous pile of the honey yogurt slaw. Enjoy!
Source: Budget Bytes
Chocolate Wacky Cake
45 minutes plus cooling to prepare
Serves 8-10
INGREDIENTS
1 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup water
Optional ingredients for homemade frosting:
4 tablespoons unsalted butter, softened
3 cups powdered sugar, as needed
1 teaspoon vanilla
1 cup unsweetened cocoa
1/2 cup water, as needed
PREPARATION
Preheat oven to 350°F, and grease a 9-inch round cake pan.
Combine sugar, flour and cocoa in a large bowl. Stir in baking soda and salt.
Whisk in oil, vanilla and vinegar, and add water and mix until batter is smooth.
Pour batter into prepared pan. Bake 30 to 35 minutes until center is done and toothpick comes out clean.
Prepare optional glaze: Mix butter with 2 1/2 cups powdered sugar until creamy. Add vanilla and cocoa. Stir in 1/3 cup water until smooth. Mix in additional water for thinner frosting, or use more sugar to thicken the mixture. Cover and refrigerate until needed.
Allow cake to cool completely before frostng or serving. Enjoy!
Source: Recipe adapted from Sweet Little Blue Bird
Bloomin' Grilled Apples
Note from Maggie: The link at the end will take you to the website and a video watching this being prepared. That is what made me want to fix this. OMG!
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 45 MINS
INGREDIENTS
4 apples
2 tbsp. melted butter
1 tbsp. cinnamon-sugar
1/2 c. caramel, plus more for drizzling
1/3 c. chopped pecans
Vanilla ice cream, for serving
DIRECTIONS
Slice off the top ¼ of the apples and scoop out cores.
Using a paring knife, make a deep cut around the center of the apple.
Flip over apples and make narrow cuts all around, making sure to not cut through the bottom. In a small bowl, stir together melted butter and cinnamon-sugar. Brush apples all over with mixture, then fill center with caramel and pecans.
Wrap apples in foil and grill until tender, about 15 minutes.
Top with ice cream and drizzle with more caramel.
Source: Delish
Really Quick Broccoli Pasta
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings 4
Ingredients
350g / 12 oz dried short pasta (I used small shells)
2 broccoli heads (BIG!)
1 cup (100g) shredded cheese (or more!)
PASTA SAUCE (NOTES FOR SUBS):
2 tsp lemon zest
2 tbsp lemon juice (or more!)
5 tbsp extra virgin olive oil
1/3 cup (30g) parmesan, finely grated
2 garlic cloves , minced
1 tsp mixed dried herbs (or fresh!)
1/2 tsp+ red pepper flakes
1 tsp sugar
3/4 tsp salt
1/2 tsp pepper
SERVING:
More parmesan
Instructions
Boil a large pot of water with 2 tsp salt, add pasta.
WHILE PASTA IS COOKING:
Chop broccoli into small florets.
Place Sauce ingredients in a jar with lid.
Add broccoli into water 1 - 2 minutes before pasta is cooked.
SCOOP OUT 1 cup pasta cooking water.
Add 1/2 cup pasta water to Pasta Sauce jar, shake.
Drain pasta and broccoli, put back into same pot on turned off stove.
Pour over Sauce, add cheese.
Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.
Recipe Notes:
This recipe will serve 4 as a main or 6 to 8 as a side.
Recipe substitutions:
Pasta - any short pasta is fine here, macaroni/elbow, twirls, penne, ziti, orecchiette etc.
Broccoli - this dish can take loads of broccoli, and still worth making even if you're a bit short (or scale recipe down - click on servings and slide).
Cheese - any melting cheese fine here, preferably flavoured like cheddar, Monterey Jack, tasty, gruyere, Swiss. Mozzarella also fine but you'll probably need more salt.
Parmesan - store bought pre grated fine in this recipe. OK if you don't have (as long as you have shredded cheese!)
Lemon - not intended to be a full on lemon pasta, but the subtle tang and hint of lemon is terrific. Feel free to jack up the lemon flavour. Subs: 1.5 tbsp more oil or a mild vinegar like white wine vinegar, champagne vinegar, even rice wine.
Garlic - could stir through green onions instead, or add 1/2 tsp garlic or onion powder into Sauce. OR finely grate any onion and add 2 tbsp it into dressing (juices and all).
Herbs - mixed herbs includes a bit of rosemary, thyme, parsley, oregano, dried basil. Feel free to use any you want, skip it, OR use fresh herbs. 1/2 cup sliced fresh basil right at the end would be amazing
1/4 - 1/2 cup chives, parsley
2 tbsp oregano
Red pepper flakes - for touch of heat, totally optional
Sugar - totally optional (takes edge off the sour)
Source: Nagi - Recipe Tin Eats
Bacon Onion Rings
These ain't your grandma's onion rings.
YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 45 MINS
INGREDIENTS
1 large yellow onion
12 strips bacon
1/4 c. brown sugar
1/2 tsp. cayenne pepper
Ranch, for serving
DIRECTIONS
Preheat oven to 400°. Line a medium baking sheet with aluminum foil and fit with a metal cooling rack.
Cut onion into 1/2" rings, then separate every other ring, so that each ring contains two rounds of onion. Stir together brown sugar and cayenne pepper on a large shallow plate, then lay bacon on mixture to coat. Wrap doubled up rings with bacon, then set on baking sheet. Bake 30 to 35 minutes, or until bacon is crisp and golden. Serve with Ranch, if using.
Source: Delish.com
Slow Cooker Brown Sugar Balsamic Chicken
A tender and flavorful chicken recipe with just the right amount of sweetness. Slow Cooker Brown Sugar Balsamic Chicken is ready in 4 hours on high or 6 on low. Gluten-free.
Prep Time 2 mins
Cook Time 4 hrs
Total Time 4 hrs 6 mins
Servings: 4
Ingredients
1.5 lbs boneless, skinless chicken breast
1/2 tsp allspice
1/4 tsp garlic powder
1/2 cup water
salt
black pepper
Brown Sugar Balsamic Glaze:
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 tbsp corn starch
2 tbsp soy sauce
1/2 cup water
Instructions
First, in a slow cooker, place the chicken breasts with 1/2 cup water. Sprinkle allspice, garlic powder, salt and pepper. Cook on high setting for 3 hours.
At three hour mark, using a strainer, remove the chicken discharge but, keep the juices.
Next, in a small saucepan on med/high heat, add brown sugar, balsamic vinegar, corn starch, soy sauce and 1/2 cup of water. Stir it and cook it for about 4 minutes until it thickens. Pour onto chicken and cook the chicken for one more hour.
Recipe Notes
Storage: Store leftovers in the refrigerator for up to 5 days.
Cook this recipe on low for 6 hours and add the brown sugar balsamic sauce at the 5 hour mark.
Source: No Plate Like Home
Chicken Tetrazzini
Note from Maggie: I don't always have fresh spinach on hand so I often sub frozen peas in this. *Also, I usually make a seasoned white sauce or bechamel instead of canned soup. It brings the calories and sodium way down.
An easy Chicken Tetrazzini recipe made from scratch with real ingredients. Also, tips for making healthy chicken or turkey tetrazzini.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings: 4
Calories: 489
Ingredients
1 can cream of mushroom soup or homemade recipe (*I usually make a seasoned white sauce or bechamel)
1 cup sour cream
3/4 cup chicken broth
1 1/2 cups cooked shredded chicken (rotisserie chicken works great)
8 ounces thin spaghetti
1 cup fresh spinach (optional)
Salt and pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
Instructions
Preheat oven to 375 degrees F.
Mix sauce ingredients in a bowl: cream of mushroom soup, sour cream and chicken broth.
Cook noodles according to package instructions, just until al dente. If using spinach, add the fresh spinach leaves to the pot of boiling water and pasta right when it's done cooking. Stir them in to allow them to wilt and then drain everything into a colander.
Add the pasta to the bowl with the sauce and toss to combine. Season with salt and pepper, to taste.
Stir in chicken and 1/2 cup of the mozzarella cheese.
Pour mixture into an 8'' (or similar size) baking pan. Top with remaining mozzarella and parmesan cheese.
Bake for 25 minutes or until cheese is melted and bubbly.
Notes
This recipe can be doubled and baked in a 9x13'' pan.
Nutrition
Calories: 489kcal | Carbohydrates: 49g | Protein: 38g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1041mg | Potassium: 512mg | Fiber: 2g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 5.2mg | Calcium: 297mg | Iron: 2.4mg
Source: Lauren Allen, Tastes Better from Scratch
Broccoli Cheese Rice Fritters
The most irresistible oven-fried cakes you will ever meet! Golden brown on the outside with cheesy middles, they're filled with broccoli, brown rice, and sharp cheddar cheese.
Prep time 20 mins
Total time 20 mins
Serves: about 15 large or 30 small
Ingredients
1 cup uncooked brown rice (2 + ¾ cups cooked)
12 ounces broccoli florets (2 heaping cups cooked)
2 eggs
1 + 1/3 cups shredded sharp cheddar cheese
3 tablespoons grated Parmesan cheese
½ teaspoon coarse salt, plus more for sprinkling on top
a dash or two of black pepper
2 tablespoons flour, plus more if needed
olive oil, for greasing the pan
sour cream, for serving
Instructions
Cook the rice according to package directions. Steam the broccoli until tender, then place in a colander to drain off any excess water. Allow both to cool off. Pat the broccoli dry with paper towels.
Preheat oven to 400 degrees F. Grease a large non-stick baking sheet with olive oil.
In a large mixing bowl whisk the eggs with a fork until well beaten. Chop the cooked broccoli into little pieces and add to the bowl with the cheddar, Parmesan, salt and pepper. Mix to combine.
Add the rice and mix well then add the flour and mix well. If the mixture is too wet to hold together add more flour, a tablespoon at a time. The mixture should still feel moist but stick together when you form the patties.
You can make small, thin fritters or a bigger pancake type of patty. {Or some of each.} For the small patties scoop up 2 tablespoons of the mixture and form into a patty, place it on the baking sheet and flatten it out slightly. Repeat, placing them about a ½-inch apart. You will have to cook them in 2 batches. Cook 12 minutes or until golden on the bottom then flip and cook 8 more minutes.
For the larger pancakes scoop up ¼ cups of the mixture and pat into a round patty about ½-inch thick. You will need to cook them in two batches. Bake about 20 minutes or until golden brown on the bottom, then flip and cook 10 - 12 more minutes.
Sprinkle coarse salt over them when they come out of the oven. Serve hot, warm or at room temperature with sour cream.
Source: Cinnamon Spice and Everything Nice by Reeni Pisano
Homemade Buttermilk Ranch Salad Dressing
With just a few staple ingredients and a handful of the perfect herbs, you can have the best Buttermilk Ranch Salad Dressing you have ever eaten. It is perfect on salads and an excellent marinade for pork chops too! This is a simple recipe that your whole family is going to love!
Yield: Makes Approximately 2 Cups
INGREDIENTS
3/4 cup buttermilk
1/2 cup sour cream
7 tablespoons mayonnaise (just shy of a 1/2 cup)
4 garlic cloves, pressed or minced
1/2 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon dried chives
1/2 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
2 teaspoons lemon juice
INSTRUCTIONS
In a small mixing bowl combine buttermilk, sour cream and mayonnaise. Whisk until combined. Add remaining ingredients, whisk until well combined.
Refrigerate until serving. I like to try and chill this overnight so all the flavors can marry. However, we are not that patient around here. It is fabulous eaten right away, but spectacular the next day.
Serve and enjoy!
Source: Donna Elick The Slow Roasted Italian