A to Z Recipes Newsletter 01-01-2020
PUBLISHER'S CORNER
“As the old year retires and a new one is born, we commit into the hands of our Creator the happenings of the past year and ask for direction and guidance in the new one. May He grant us His grace, His tranquility and His wisdom!” ~ Peggy Toney Horton, Author: Does God Want Us to Be Happy
Happy New Year and welcome to the newest issue of A to Z Recipes Newsletter. Yes, it is the new year, the first of the new month, and the first of a new decade. We have a fresh start to do all we forgot to do last year. We will also typo this many times before we get it right: 2020.
If I say so myself, we have some great recipes in today's issue. Those who participated truly outdid themselves. I thank you!
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DID YOU KNOW?
Use a Heating Pad to Fast Track Your Dough Rising
This is one of my all-time favorite kitchen tips! It all began 15 or so years ago when I lived in Minnesota with brutal winters. Our house was built in 1902, with a lot of drafty areas. To help aid in the rise time of my quick and easy pizza dough, I decided to place the bowl on a heating pad and voila! It worked, and in some cases cut the rise time in half. Just use the lowest setting.
Source: Belly Full
JUST MAKE ME LAUGH!
Safari
~Shared by Peter P., Canada
Ben went on safari with his wife and mother-in-law.
One evening, while still deep in the jungle, the Mrs. awoke
to find her mother gone.
Rushing to her husband, she insisted on them both trying
to find her mother.
Ben picked up his rifle, took a swig of whiskey, and started
to look for her. In a clearing not far from the camp, they came
upon a chilling sight: the mother-in-law was backed up against
a thick, impenetrable bush, and a large male lion stood facing her.
The wife said, "What are we going to do?"
"Nothing," said Ben, "The lion got himself into this mess,
let him get himself out of it."
TODAY'S RECIPES
Garlic & Butter Roasted Mushrooms
~Shared by Amy A., Gastonia, NC
Baby Bella mushrooms roasted in butter with garlic, capers, lemon juice, and parsley.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Serves: 2
Ingredients
1 lb (16 oz.) mushrooms, button or Baby Bella
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
(2 oz.) cup chopped flat-leaf parsley
(2 oz.) teaspoon each Salt & Pepper
Instructions
Preheat the oven to 450 degrees F. Clean the mushroom with a wet paper towel and put them into a baking dish, halving them if they are a bit large. Sprinkle over the capers, garlic cloves, salt & pepper, & vegetable oil and toss it all together. Dot the butter over the top.
Roast for 15-20 minutes, stirring occasionally.
Immediately after removing from the oven, squeeze over the lemon juice and parsley. Serve hot.
Source: Recipe From Gourmet
Stuffed Cabbages Rolls
~Shared by Deb M., TX via Facebook
2 heads of cabbage
2 lbs ground beef
3 cups cooked rice
1 egg
1 tsp garlic
1 tbsp parsley
2 slices diced onion
1 -15 oz. can tomato sauce
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste
Preparation
Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.
Pour crushed tomatoes over Halupkys.
Cover and bake approximately 75 minutes at 375º.
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
Serve with tomato sauce.
Source: Delish
Sichuan Chilli Prawns
~Shared by Jessica S., Corfu, Greece via Facebook
Serves: 4
INGREDIENTS
500g (1lb) peeled and deveined prawns
1 tbsp Sichuan peppercorns
5 spring onions (scallions)
1 cup plain flour
vegetable oil for shallow frying and stir-frying
6 garlic cloves, roughly chopped
5cm piece ginger, peeled and sliced into fine strips
10 dried long red chillies, cut into small pieces
Marinade:
2 tbsp soy sauce
1 tsp sesame oil
Stir-fry sauce:
2 tbsp light soy sauce
2 tbsp Chinese Shaoxing wine*
1 tsp sugar
INSTRUCTIONS
STEP 1
Combine the prawns with the marinade ingredients. Set aside while you prepare your remaining ingredients.
STEP 2
Heat the Sichuan peppercorns in a dry frying pan over medium heat. Keep them moving in the pan and cook for 2-3 minutes or until fragrant. Transfer the peppercorns to a mortar and use a pestle to grind them to a fine powder. Set aside for later.
STEP 3
Finely slice the pale part of the spring onions and keep that aside. Then cut the remaining green part of the spring onion into batons. Keep the two parts separate.
STEP 4
In a small bowl, combine the ingredients for the stir-fry sauce.
STEP 5
Pour enough vegetable oil into a large non-stick frying pan to coat the bottom to about a 1cm depth. Heat the pan over high heat. Coat the prawns in the flour, shake off any excess flour and then carefully place each prawn into the oil. Cook for about 2-3 minutes each side or until golden brown. Drain on paper towel.
STEP 6
Discard the oil from the pan and clean it. Return it to a medium-high heat. Add 2 tbsp of vegetable oil and then add the garlic, ginger, chillies and the pale part of the spring onion. Stir-fry for about a minute or until fragrant. Then add the prawns and sprinkle over the ground Sichuan peppercorns. Toss to coat. Then add the stir-fry sauce and toss until well combined and the prawns are cooked through. Scatter over the green part of the spring onions. Remove from heat and serve.
*NOTES:
If you’d like to make this alcohol free, just use chicken stock instead of the Chinese wine.
Source: Marion's Kitchen
Hummingbird Bundt Cake with Cream Cheese Glaze
~Shared by Judy G., IL via Facebook
Hummingbird Bundt Cake with Cream Cheese Glaze will be the star of your party! This delightfully moist cake is made with bananas, pineapple, pecans and spiced with cinnamon, cloves and nutmeg - every bite of this easy cake is pure bliss!
Cook time 65 mins
Total time 1 hour 15 mins
Serves: 16 servings
Ingredients
3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
3/4 cup salted butter, softened
3 eggs, room temperature
1 tbsp vanilla extract
3 ripe bananas, mashed (approximately 2 cups)
1 8.25 oz can crushed pineapple (do not drain)
1 cup chopped pecans
Cream Cheese Glaze
8 oz cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
3 - 4 tbsp fresh orange juice
1 orange, zested
Instructions
Preheat oven to 325F.
Grease and flour a standard bundt pan.
Whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. Set aside.
In a large mixing bowl, beat butter until fluffy. Add in eggs and vanilla and beat until combined.
Beat in bananas and pineapple. Fold in pecans.
Stir in flour mixture just until combined.
Carefully pour batter into prepared bundt pan and bake for 65 to 75 minutes or until an inserted toothpick comes out clean.
Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack, Let cool completely.
Cream Cheese Glaze
Beat cream cheese and butter together until light and fluffy.
Beat in powdered sugar until combined.
Beat in vanilla and orange juice. Start with 3 tablespoons of orange juice and add more as needed. If the glaze is too thin, add some more powdered sugar. Too thick? Add more juice.
Drizzle the glaze over the top of the cooled cake and top with orange zest.
Source: Trish - Mom On Timeout
Philly Cheesesteak Pasta
~Shared by Lisa H., Belmont, NC
Stumbled upon this one tonight as I surfed Pinterest. My favorite sandwich is the Philly cheese, so this dish stopped me in my tracks. Will be making it this weekend.
Ingredients
½ pound small shells
32 ounces beef stock + 32 ounces water****
2 TBSP butter
3 garlic cloves
1 pound ground beef
8 ounces cream cheese, cubed
2 bell pepper (one green, one red), diced
½ yellow onion diced
½ cup reserved cooking liquid from noodles
1 cup shredded mozzarella
sliced provolone
Instructions
Preheat oven to 350 degrees.
Combine the beef stock with 32 ounces of water and cook the shells to al dente in this liquid.
Drain noodles, save ½ cup of liquid.
Melt the butter in skillet... cook the garlic clove for thirty seconds being careful not to let it burn, then add the bell pepper and onion and cook about 5 minute or until translucent.
Add in the ground beef, season with salt and pepper, and cook until beef is no longer pink.
Mix in the cream cheese until melted - a minute or two.
Stir in the reserved cooking liquid from the noodles, pasta, and shredded mozzarella.
Top with sliced provolone and pop in the oven to melt if your skillet is oven-proof.
If your skillet is NOT oven-proof, transfer mixture to a large greased baking dish and topwith the provolone cheese.
Bake for 20 to 25 minutes or until the provolone is completely melted. Enjoy!
Muffins That TASTE Like Doughnuts!!
~Shared by Judy G., IL via Facebook
Ingredients:
3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)
Directions:
Preheat oven to 350. Lightly grease a muffin tin.
In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg.
Pour into egg mixture and stir to combine.
Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.
Cool on a wire rack and then enjoy.
Chicken Pot Pie with Buttery Dumplings
~Shared by Michael G., MI via Facebook
Ingredients:
1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 10-count tube refrigerated biscuits
Steps:
Heat oven to 400° F.
Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl.
Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes.
After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven.
Uncover the casserole, place the biscuits on top, and serve.
Source: Allfoodrecipes
Christmas Soup
~Shared by Marilyn M., OH
2 cans (14-1/2 oz each) vegetable broth
1 package (9 oz) refrigerated cheese tortellini (or tortellini of your choice)
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14-1/2 oz) Italian diced tomatoes, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
3 Tbsp minced fresh basil
1/4 cup shredded Asiago cheese
In a large saucepan, bring broth to a boil ~ Add tortellini; reduce heat.
Simmer, uncovered, for 5 minutes. Stir in beans, tomatoes, salt and pepper; return to a simmer.
Cook 4-5 minutes longer or until tortellini are tender.
Stir in spinach and basil; cook until spinach is wilted.
Top servings with cheese ~ Enjoy!
Coconut-Almond Bars
~Shared by Marilyn M., OH
2/3 cup unsalted butter, softened
1/4 cup Karo® Light Corn Syrup
1/4 cup light brown sugar, packed
1 1/2 tsp almond extract
1 egg yolk
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
FILLING:
1 bag (14 oz) shredded, sweetened, coconut (toasted)
1 can (14 oz) sweetened condensed milk
1 tsp almond extract
TOPPING:
1 bag (12 oz) milk chocolate morsels
1/4 cup caramel sauce
1/2 cup thinly-sliced almonds
Preheat oven to 350°F. On a large baking sheet, spread out coconut into a single layer.
Bake for 10-15 minutes, stirring every 5 minutes. Coconut should be lightly browned when done. Remove and cool.
For the crust, beat together butter, corn syrup, brown sugar, almond extract, and egg yolk until smooth.
Add in flour, baking powder, and salt and beat until fully combined.
Pat dough into bottom of a greased 13x9-inch baking dish.
Bake for 5- 6 minutes (it will not be fully cooked) in a 350°F oven.
While crust is baking, combined toasted coconut, almond extract, sweetened condensed milk in a bowl.
Drop by tablespoon onto the partially baked crust.
Return to oven and bake an additional 20-22 minutes, until edges of crust are lightly browned.
Remove from oven and sprinkle with milk chocolate chips immediately.
Drizzle caramel sauce over the top and add sliced almonds. Allow to cool completely.
Once cooled, cover and refrigerate at least 30 minutes before slicing and serving. I prefer to store this in the refrigerator to keep the bars from getting too soft. ENJOY.
Make-ahead Coffee Cake
~Shared by Marilyn M., OH
3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
1 to 2 Tbsp 2% milk
Cream butter and sugar until light and fluffy; beat in 1 egg at a time.
In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream.
Spread into a greased 13x9-in. baking dish.
Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats.
Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes.
Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.
Apricot Raisin Rugelach
~Shared by Marilyn M., OH
1 cup butter, softened
1 package (8 oz) cream cheese, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 jar (10 oz) apricot spreadable fruit
1-1/4 cups finely chopped walnuts
1 cup raisins
1/2 cup plus 2 teaspoons sugar, divided
1 teaspoon ground cinnamon
2 Tbsp half-and-half cream
In a large bowl, beat butter and cream cheese until well blended.
Combine flour and salt; gradually add to butter mixture and mix well.
Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight.
On a lightly floured surface, roll one log into a 12x8-in. rectangle.
Spread with about 1/4 cup spreadable fruit; sprinkle with 5 Tbsp walnuts and 1/4 cup raisins.
Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top.
Roll up jelly-roll style, starting with a long side. Repeat. Chill.
Place roll-ups seam side down 4 in. apart on ungreased baking sheets.
Brush with cream; sprinkle with remaining sugar.
With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups.
Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut into slices. Cool on wire racks.
Variation: Substitute raspberry preserves or spreadable fruit and almonds for the apricot spreadable fruit and walnuts.
Raspberry Almond Shortbread Cookies
~Shared by Marilyn M., OH
INGREDIENTS
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract
INSTRUCTIONS
In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
Yield: 36 Cookies
Dabney House Chicken Salad
~Shared by Marilyn M., OH
4 cups diced or shredded chicken, cooked (about 2 pounds) *
Juice and zest of 1 lemon
1 cup pecans, toasted and coarsely chopped
2 to 3 celery ribs, cut into small pieces
1 small Granny Smith apple, finely chopped
3 cups halved seedless red grapes
1/2 to 3/4 cups mayonnaise
1 Tbsp Dijon-style mustard
salt and freshly ground, to taste
Place diced chicken in large; add lemon juice and zest.
Toss to combine.
* A store bought rotisserie chicken is excellent to save time.
Add pecans, mayonnaise, mustard salt and pepper.
Toss all ingredients together until thoroughly combined.
Allow flavors to blend properly, cover and refrigerate 2 hrs before serving.
Makes 4 to 6 servings.
Mississippi Mud Brownies
~Shared by Marilyn M., OH
1/3 cup unsweetened cocoa powder
1/2 cup oil (vegetable or canola oil)
1/2 cup butter , softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
3 cups mini marshmallows
Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
In a large mixing bowl, pour oil over cocoa powder and mix.
Add softened butter and mix until smooth. Add sugar and mix for 1 minute.
Add eggs, one at a time, mixing after each addition.
Add vanilla and mix. Add flour and salt and stir to combine.
Pour batter into prepared pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove brownies from the oven and sprinkle the marshmallows evenly on top.
Return to the oven for 2-3 minutes or until the marshmallows are puffed.
Remove from oven and allow them to cool completely. Once brownies are cool, make frosting.
For the frosting:
1/2 cup melted butter
1/3 cup unsweetened cocoa powder
1/3 cup evaporated milk
1 teaspoon vanilla extract
3 - 3 1/2 cups powdered sugar
Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups powdered sugar to a mixing bowl and beat with electric beaters until smooth.
Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.
Spread frosting over cooled brownies and cut into squares.
NOTE: I've found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.
Caramel Sauce
~Shared by Marilyn M., OH
When it comes to topping desserts, caramel sauce is a must! This stay soft caramel sauce is so indulgent and is a great way to elevate all of your sweet treats!
1 cup granulated sugar
1 teaspoon corn syrup
1/4 cup cold water
3 Tbsp butter
3/4 cup heavy cream
1/4 teaspoon kosher salt
Optional: for Salted Caramel Sauce:
Flake or fine sea salt or kosher salt ~ see *Note below
In a medium, heavy-bottom saucepan set over medium-high heat, combine sugar, water and corn syrup; stir to combine.
Cook, without stirring, until mixture turns a golden, straw-color, 6-8 minutes.
Reduce heat to low and cook, swirling the pan occasionally, but not stirring the sugar/water, 2-5 minutes.
The caramel is done when an instant-read thermometer registers 360°F and mixture is a light amber color.
Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter.
Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.
Cover sauce, loosely, with a paper towel to absorb steam and to avoid forming a crust while it cools.
Allow caramel sauce to cool completely before storing in an airtight container in the fridge.
*Note: If wanting a Salted-Caramel Sauce, sprinkle with desired amount of flake or fine sea salt or kosher salt.
**Note: Keep any unused sauce refrigerated, in an airtight jar, up to 2 weeks. When ready to use, microwave at 50% until warm. Stir and serve.
Garlic Spaghetti Squash with Meat Sauce
~Shared by Marilyn M., OH
1 medium spaghetti squash (about 4 pounds)
1 pound lean ground beef (90% lean)
2 cups sliced fresh mushrooms
4 garlic cloves, minced, divided
4 plum tomatoes, chopped
2 cups pasta sauce
1/2 teaspoon pepper, divided
1 Tbsp olive oil
1/4 teaspoon salt
Grated Parmesan cheese, optional
Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds.
Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water.
Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up.
Bake until squash is tender, 5-10 minutes longer.
Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.
Add half of the garlic; cook and stir 1 minute.
Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil.
Reduce heat; simmer, uncovered, 15-20 minutes.
When squash is cool enough to handle, use a fork to separate strands.
In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute.
Stir in squash, salt and remaining pepper; heat through.
Serve with meat sauce and, if desired, cheese.
Mud Hen Bars
~Shared by Marilyn M., OH
Chewy Chocolate Chip Cookie bars topped with a crunchy brown sugar meringue!
1/2 cup butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 whole egg + 2 eggs, separated
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup mini marshmallows
1 cup semi-sweet chocolate chips
1 cup light brown sugar, packed
Preheat 350° ~ Spray a 9×13 baking pan lightly with cooking spray; set aside.
In a large bowl cream together butter, granulated sugar, 1 whole egg plus 2 yolks and vanilla until smooth.
Add in flour, baking powder and salt and mix until just combined. Spread in prepared pan.
Top with chocolate chips and mini marshmallows.
In a clean mixing bowl with whisk attachment on your mixer, beat 2 remaining egg whites until stiff peaks form, about 2 minutes on high.
Fold in light brown sugar and stir until combined and there are no lumps.
Spread on top of chocolate chips and marshmallows.
Bake 30-35 minutes until top is golden brown.
Allow to cool completely before cutting into squares
Spiced Christmas Tea
~Shared by Marilyn M., OH
1 1/2 cups instant iced tea mix
1 1/2 cups Tang orange mix
2 cups sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
Mix all together in large bowl.
Store in covered container.
To Use: Measure 2 Tbsp per cup hot water.
This makes a nice gift also! 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: gravy and soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work.)
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water. I just whisk until it is mostly smooth.
Add seasoned chicken, making sure they are covered by gravy.
Cover and cook on low for 6 to 8 hours.
Once cooked, break chicken up into chunks using a fork! Enjoy!
Zucchini Dessert Squares
~Shared by Marilyn M., OH
3 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter
FILLING:
8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a large bowl, combine flour, sugars, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups.
Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil.
Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender.
Stir in sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
Spoon over crust; sprinkle with the reserved crumb mixture.
Bake at 375° until golden, 40-45 minutes. Enjoy!
Crockpot Cheesy Potato Soup
~Shared by Marilyn M., OH
6 large Yukon Gold potatoes ~ peeled and cut in 1/2-inch cubes
1 medium onion, diced
3 cloves garlic, minced
1 teaspoons salt
1 teaspoon pepper
4-6 cups cups chicken broth
1 cup cold milk
3 Tbsp all-purpose flour
1/2 cup heavy cream or half and half
1 pound Velveeta Cheese, cut into chunks
Bacon, fried and crumbled, optional
green onions, optional
Add potatoes, onion, garlic, salt, pepper and chicken broth to a 4 quart or larger crock pot, stir.
Cook on high for about 3 1/2 hours OR 6-8 hours on low, until potatoes are completely cooked and fork tender.
At the end of the cooking time, whisk 3 tablespoons flour into 1 cup cold milk until smooth.
Stir the flour mixture into the potatoes, add 1/2 cup heavy cream, stir then cover and cook for another 30 minutes.
Add chunks of cheese and allow to melt. Garnish with bacon and green onions.
Note: This recipe calls for 4 cups of chicken broth. You can add another cup at the end if you find soup is too thick for your liking.
PUBLISHER'S CHOICE
Praline Crunch
This crispy, crunchy, caramel Crispix snack mix is absolutely delicious and highly addictive!
Ingredients
1 c butter
2 1/4 c brown sugar
1/2 c corn syrup
1 tsp vanilla
1/2 tsp salt
1 18-oz box Crispix cereal
1/2 lb pecan halves (about 2 cups)
Instructions
Preheat oven to 200°F.
In a large mixing bowl, add the cereal and pecans. Set aside.
In a medium-sized saucepan, combine the butter, brown sugar and corn syrup. Cook on medium-high heat until it comes to a boil.
Let the mixture boil for 5 minutes and remove from the heat.
Stir in the vanilla and salt.
Pour the mixture over the cereal and pecans and stir until the pieces are evenly coated, being careful not to crush the cereal.
Divide the mixture between two sheet pans and spread out evenly.
Bake for 1 hour, stirring each pan of praline crunch every 15 minutes.
Let cool and store in an airtight container.
Source: Dance Around the Kitchen
Granny Cake
Ingredients:
1 1/2 csugar
2 c flour
1/2 tsp salt
2 eggs
1 tsp baking soda
1 large (20 oz.) can crushed pineapple in its own juice (including juice)
1 c brown sugar
1 c chopped pecans
1 c evaporated milk
1/2 c sugar
1 stick margarine
1 tsp vanilla
Directions:
Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.
Cook the following ingredients until mixture comes to a rolling boil: 1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.
AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!!
Should be kept refrigerated. This cake does freeze nicely.
Texas Cowboy Caviar
Learn how to make a Texas Cowboy Caviar the way we do here in Texas! Texas caviar is perfect to serve as a dip, a salad, or a side dish. It’s naturally vegan-friendly and gluten-free.
YIELD: 8-12 SERVINGS
prep time: 10 MINS
total time: 10 MINS
INGREDIENTS:
COWBOY CAVIAR:
1 (15-ounce) can black beans
1 (15-ounce) can black-eyed peas
1 ½ cups fire roasted corn (or regular is fine too)
1 small red bell pepper, chopped
1 small green bell pepper chopped
1 cup EACH: red onion, diced AND cherry tomatoes, quartered
3 tablespoons jalapenos, chopped
2 small avocados, diced
½ cup chopped cilantro (or parsley)
DRESSING:
1/3 cup olive oil
¼ cup lime juice
½ – 1 teaspoon chipotle chili powder (or ancho)
1 teaspoon EACH: garlic powder, cumin powder, AND salt
½ teaspoon black pepper
DIRECTIONS:
DRESSING: Combine the ingredients for the dressing in a mason jar, cover and give it a few good shakes until the dressing is well combined; set aside.
COWBOY CAVIAR: Add all the ingredients for the salad in a large bowl, mix it together and toss it with the dressing. Taste and adjust with additional salt and pepper as desired.
NOTES:
If you don’t plan on consuming all the cowboy caviar in one go, I do suggest dressing all of the salad, splitting it into two containers and then just adding avocados to the portion you’ll be able to finish. The salad will easily last you 3-4 days in the refrigerator and you can add fresh avocados when you’re ready to eat the leftovers!
Source: Little Spice Jar
Pull-Apart Pigs in a Blanket
PREP TIME: 30 minutes
COOK TIME: 30 minutes
TOTAL TIME: 1 hour
SERVINGS: 12
Ingredients
1 can Pillsbury pizza dough
2 12-ounce packages cocktail wieners (remove from packing juices and pat dry)
6 tablespoons butter (melted)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Pinch of salt
Pinch of red pepper flakes
Instructions
Preheat oven to 375 degrees.
Grease the inside of an 8-inch springform pan with cooking spray.
In a small bowl melt the butter and add the Italian seasoning, garlic powder, salt, and red pepper flakes.
On a lightly floured surface remove the pizza crust from the tube and unroll onto the floured surface. Square it up.
Using a pizza cutter cut strips 1 inch by 2 inches.
Brush the crust with the butter mixture (there will be some leftover for later).
Wrap each cocktail wiener in a small strip of dough and pinch the seam together.
Place the pigs in a blanket standing up in the springform pan, not packed too tightly.
Place the springform pan on a cookie sheet.
Brush the remaining butter mixture over the top of the filled pan.
Bake for 30 minutes uncovered. The last 20-25 minutes cover the top loosely with foil.
Let cool for 10 minutes before removing from the pan.
Serve with the dipping sauces.
Nutrition per serving
CALORIES: 132.12kcalFAT: 6.74gSATURATED FAT: 3.87gCHOLESTEROL: 15.16mgSODIUM: 287.45mgPOTASSIUM: 2.98mgCARBOHYDRATES: 15.85gFIBER: 0.58gSUGAR: 2.04gPROTEIN: 2.65gVITAMIN A: 174.93%CALCIUM: 4.34%IRON: 0.94%
Source: Princess Pinky Girl
Bundt Pan Bacon Egg and Cheese Brunch Bread
Servings 12
Ingredients
5 large eggs
1/4 cup milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 cups self rising flour
2 1/4 cups Borden® Cheese Sharp Cheddar Shreds divided
10 slices bacon cooked and finely crumbled
2 1/4 cups heavy cream
2 Tbsp butter melted
1 tsp chopped fresh chives
Instructions
1. Preheat the oven to 425°F. Spray a standard size bundt pan with cooking spray. Set aside.
2. In a medium-size mixing bowl whisk together the eggs, milk, salt and pepper. Scramble in a skillet over medium-high heat until firm. Set aside to cool.
3. In a medium size mixing bowl, use a fork to mix together the flour with 1 cup Borden® Cheese Sharp Cheddar Shreds and 1/2 cup bacon. Make a well in the center and add the cream.
4. Using a fork gradually work the cream through the dry ingredients until moistened.
5. Sprinkle 2 Tbsp reserved bacon and 1/4 cup Borden® Cheese Sharp Cheddar Shreds evenly on the bottom of the bundt pan.
6. Use a regular 4-oz ice cream scoop to divide the dough. Scoop 1/2 of the biscuit batter onto the bottom of the pan.
7. Use the back of a spoon or offset spatula to spread and flatten the dough slightly.
8. Sprinkle the biscuit dough with 1/2 cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with 1/2 cup Borden® Cheese Sharp Cheddar Shreds.
9. Scoop the remaining biscuit dough over the filling. Flatten and spread slightly.
10. Place into the oven and bake for 25 minutes or until a toothpick inserted into the dough comes back clean.
11. Rest in the pan for 5 minutes then turn onto a cake plate.
12. Mix together the melted butter and chopped chives. Brush the bread on all sides.
13. Use a sharp knife to slice and serve.
Notes
Allow the bread to cool to warm before attempting to slice for the best results. This bread also reheats well.
Source: Melissa's Southern Style Kitchen
3 Cheese Chicken Penne Bake
Serves 6
INGREDIENTS
1.5 cups penne; uncooked
283 g fresh baby spinach
1 pound boneless skinless chicken breast; diced
1 teaspoon dried basil
1.5 cups pasta sauce
1.67 cups diced tomatoes
0.25 cup cream cheese
1 cup mozzarella
2 tablespoon Parmesan
INSTRUCTIONS
Heat oven to 375F. Cook pasta as directed, adding spinach to boiling water for the last minute. Meanwhile, heat large skillet sprayed with cooking spray. Add chicken and basil and cook until chicken is no longer pink, about 3 minutes. Add pasta sauce and tomatoes and bring to boil. Reduce heat and simmer 3 minutes or until chicken is cooked through. Stir in cream cheese until melted. Drain pasta and spinach, return to saucepan. Add chicken and mix lightly. Stir in 0.5 cups of the mozzarella and spoon into baking dish. Bake 20 minutes or until heated through. Sprinkle with remaining mozzarella and parmesan. Bake 3 minutes or until cheese is melted.
Source; Big Oven
Mini Corn Dog Muffins
Mix up a Coney Island favorite with our savory Mini Corn Dog Muffins. These yummy, cheesy Mini Corn Dog Muffins are served with a side of spicy mustard.
Total: 27 Min(s)
Prep: 15 Min(s)
Cook: Prep 12 Min(s)
24 Servings
What You Need
1 pkg. (8-1/2 oz.) corn muffin mix
2 oz. VELVEETA, cut into 24 small cubes
4 OSCAR MAYER Beef Franks, each cut into 6 pieces
1/2 cup GREY POUPON Savory Honey Mustard
Let's MakeIt
Heat oven to 375ºF.
Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup.
Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.
Source: My Food and Family
Barbecue Bacon Chicken Stuffed with Ranch Cream Cheese
Meet your new favorite way to make chicken: Boneless skinless chicken breasts get stuffed with ranch-flavored cream cheese, wrapped in bacon and brushed with a sweet and spicy barbecue sauce before being baked to juicy perfection.
Prep 25 MIN
Total 50 MIN
Servings 4
Ingredients
4 oz cream cheese, softened
1 tablespoon Hidden Valley™ The Original Ranch™ salad dressing and seasoning mix (from 1-oz package)
4 boneless skinless chicken breasts (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Annie's™ Naturals organic sweet & spicy BBQ sauce
Steps
1 Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2 Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
3 In small bowl, stir together cream cheese and dressing mix.
4 Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
5 Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
6 Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Expert Tips
It’s important to make the pocket in the chicken breast big enough for the filling to expand a bit when it’s in the oven. A small pocket will result in much of the filling oozing out of the chicken while it’s baking.
Cooking the bacon before it goes on top of the chicken breast helps to ensure it will be fully cooked when the chicken is done.
Nutrition Information
Nutrition Facts
Serving Size: 1 Serving
Calories430 Calories from Fat190 Total Fat21g32% Saturated Fat9g45% Trans Fat0g Cholesterol155mg51% Sodium1360mg57% Potassium460mg13% Total Carbohydrate14g5% Dietary Fiber1g4% Sugars10g Protein46g % Daily Value*: Vitamin A 10% Vitamin C 0% Calcium 6% Iron 10% Exchanges: 0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker Recipes
Grownup Burgers
Burgers so high end you can serve them to company.
Prep Time 10 mins
Cook Time 14 mins
Servings: 4
Calories: 531kcal
Ingredients
1 lb ground beef
1/2 cup fresh white breadcrumbs
1 small onion finely chopped
1 tbs chopped fresh marjoram fresh oregano may be substituted
3 tbs chopped fresh parsley
2 tsp Dijon mustard
1 tbs sun-dried tomato paste
1 egg yolk
1 tsp salt
1/2 tsp pepper
1 tbs oil
4 brioche hamburger buns
Instructions
Mix all ingredients, except the oil and buns, in a large bowl. Divide mixture into 4 equal portions and shape into burgers.
Meanwhile, heat a stovetop grill pan (or skillet over high heat) until it’s very hot.
Brush tops of the burgers with some of the oil. Place the oiled side down on the grill pan and cook for 3-5 minutes. Before turning, brush the unoiled tops with the rest of the oil; turn and cook an additional 3-5 minutes This will produce a rare to medium-rare burger. Cook a bit longer for medium or well but lower the heat.
Remove the burgers to a platter and tent with foil to keep warm. Keep the grill pan over the heat for the buns.
Split the brioche buns and place the cut sides down on the grill to toast.
Serve burgers on the toasted rolls. You may like to layer some lettuce and tomato on the bun under the burger, as shown in the photos.
Nutrition
Serving: 1g | Calories: 531kcal | Carbohydrates: 35g | Protein: 27g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 129mg | Sodium: 1075mg | Potassium: 443mg | Fiber: 2g | Sugar: 5g | Vitamin A: 463IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 5mg
Source: Judith Hannemann aka The Midnight Baker
Bacon Double Cheeseburger Beer Cheese Soup
Bacon Double Cheeseburger Beer Cheese Soup - Its loaded with thick cut bacon and seasoned ground beef in the most scrumptious beer cheese soup. A one pot 30 minute simple recipe and you have dinner.
Yield: 8
INGREDIENTS
12 ounces thick cut bacon, uncooked
1 pound lean ground beef
¼ cup all-purpose flour
1 tablespoon Montreal steak seasoning
2 teaspoons smoked paprika
1 (12 ounce) beer (I used Blue Moon)
4 cups half and half
16 ounces mild cheddar cheese, shredded
croutons, pickles, bacon bits (optional garnishes)
INSTRUCTIONS
Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
Add beef into pot. Break beef up with a wooden spoon. Cook until cooked through, stirring occasionally. Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan. Tip for checking drippings: Scrape all meat to one side, tip pan. Drippings will pool on the side. Use a spoon to remove drippings as necessary.
Stir in flour, seasoning and paprika. Stir until flour is coated. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half. Stir to combine and bring to a bubble. Add cheese and stir until cheese is melted. Allow to simmer until ready to serve, stirring occasionally.
Garnish with croutons, bacon, pickles, whatever you like on your burger.
Enjoy!
DONNA’S NOTES
Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use all cream, which would make the soup more rich. All milk would tone down the soup.
This recipe was edited to reduce the Montreal Steak Seasoning to 1 tablespoon. It was originally published with 2.
Source: Donna Elick, The Slow Roasted Italian
Chicken-fried Steak
Note from Maggie: This is a basic recipe to which I make a couple of substitutions. I replace the kosher salt and black pepper with (my fave) Uncle Chris' Steak Seasoning, which can be found at most grocery stores. I order it in bulk from Amazon. I leave about 3 tablespoons of the pan drippings for my gravy. It won't be pure white in appearance but it will have that awesome flavor and bits that make the best cream gravy, to me.
Servings 4
Ingredients
1 1/2 pounds top-round steak
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons black pepper
1/2 teaspoon cayenne
3 large eggs, beaten
1/2 cup milk or buttermilk
Lard or vegetable oil for frying
Cream gravy, for serving
Instructions
Cut the top-round steak into 4 pieces. Pound beef with a meat tenderizer until flattened and almost doubled in size. Lightly season the meat on both sides with half of the salt and pepper (1 teaspoon of each for all the meat).
Place flour in a large bowl and add the remaining salt, black pepper, and the cayenne. Taste and adjust seasonings. In another large bowl, mix eggs with milk.
Take a piece of the tenderized beef and coat in flour. Dip the coated beef into the egg mixture and then dip back into the flour again. Repeat for each piece of beef.
In a large skillet, preferably cast-iron, heat 1 inch of oil to 300°F. Take the pieces of coated beef and gently place into the skillet. There will be a lot of popping and hissing, so be careful. After about 3 or 4 minutes, or when the blood starts bubbling out of the top of the steak, with tongs gently turn over the steaks and cook for 5 more minutes.
Remove from skillet and drain on a paper-towel-lined plate. While cooking remaining steaks, you can keep cooked steaks warm in an oven set at 200 degrees.
Serve with cream gravy.
Source: Lisa Fain, Homesick Texan
Pasta e Fagioli With Meat
Preparation Time: 15 minutes
Cook Time: 8 hours
Serves: 6-8
Ingredients
1 lb lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
2 clove garlic, minced
28 oz can crushed/chopped tomatoes
2 cans (14.5 oz each) beef broth or fresh beef stock
2 whole bay leaves
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 cup ditalini pasta, uncooked (or similar pasta shape)
Parmesan cheese, grated
Instructions
1. Put everything except beans, pasta and cheese into a 6-quart slow cooker and stir, being sure to break up the ground beef.
2. Cook on low 7-8 hours or high 3-4 hours.
3. Check in our your slow cooker 30 minutes before the end. Stir in beans (drained and rinsed). Stir in the pasta. Add more salt and pepper if desired.
4. Remove bay leaves before serving. Sprinkle grated Parmesan on top. Serve piping hot to cries of great joy.
Some people might want salad with their soup, and it would taste great. You probably just need some decent rustic-style bread and a spoon!
Source: Cooktop Cove
Slow Cooker Peanut Butter Chocolate Cake
Servings: 6-8
Pre Time: 20 MINUTES
Cook Time: 2 HOURS, 15 MINUTES
Total Time: 2 HOURS, 35 MINUTES
1 slow cooker liner
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
½ cup butter, softened or melted
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup peanut butter
¾ cup buttermilk
2 cups semisweet chocolate chips
Put a slow cooker liner in a 6-quart slow cooker.
Place chocolate chips in a large microwave-safe bowl. Melt in microwave for 25 seconds at a time, mixing after every 25 seconds. Continue cooking and mixing until chocolate is completely melted.
In a large bowl, use an electric mixer (or whisk if you don't have a mixer) to blend sugar and eggs until thick, fluffy and pale in color.
Add vanilla extract and butter. Mix until fully incorporated.
In a bowl, mix together cake flour, baking powder, baking soda and salt.
Add half of the flour mixture into the egg mixture. Mix until well combined. Add the remaining flour and mix again.
Add peanut butter and buttermilk. Mix until everything is fully incorporated.
Evenly spread half of the batter into slow cooker.
Spread half the melted chocolate on top, leaving about 1 inch of the batter around the slow cooker exposed (like a pizza crust).
Evenly spread a quarter of the batter over entire top.
Spread the rest of the melted chocolate on top, leaving about 1 inch of the batter around the slow cooker exposed.
Use the last quarter of batter to cover entire top layer.
Line the top of the slow cooker with a few paper towels to absorb any excess moisture.
Cover and cook on high for 2 hours, 15 minutes.
Remove cake from slow cooker by lifting liner up and out of the slow cooker pot.
Serve as is or with ice cream or whipped cream.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
Source: Cooktop Cove
Marinated Mozzarella Tomato Salad
The most delicious summer salad! This marinated mozzarella tomato salad is quite possibly the best summer salad I’ve ever eaten! Loaded with garlic and herb marinated mozzarella, ripe summer tomatoes, fresh basil, and a healthy drizzle of balsamic glaze!
YIELD: 5-6 SERVINGS
prep time: 10 MINS (PLUS AT LEAST 2 HOURS)
total time: 2 HOURS 10 MINS
INGREDIENTS:
1/3 cup basil, chopped or torn into 1/3
½ cup extra virgin olive oil
2 teaspoons lemon juice
2 small cloves garlic (or 1 large), grated
¾ teaspoon Maldon salt
¼ – ½ teaspoon red pepper flakes
2 (8-ounce) pearl mozzarella (small ball sized)
1 ½ pounds cherry tomatoes (or quartered plum tomatoes)
Prepared balsamic glaze (store-bought or homemade)
DIRECTIONS:
MARINATE: Combine the olive oil, lemon juice, grated garlic, salt, red pepper flakes in a bowl and stir until mixed. Add 1 -2 torn basil leaves to the mix along with the mozzarella. Cover and allow to sit at room temperature for at least 1 hour and if possible, cover and refrigerate for 24-36 hours.
TOMATOES: An hour before serving, add the tomatoes to a medium bowl. Remove the mozzarella from the marinade and add to the tomatoes (don’t toss out the oil!) Add the torn basil leaves, along with another big pinch of Malden salt and drizzle roughly 2 tablespoons of the oil on top and toss to combine. Allow the salad to marinate for 1 hour before serving. Taste and adjust with additional marinade oil or salt if the salad needs it before serving. Drizzle with
NOTES:
How to make the homemade balsamic glaze: Combine ¾ cup balsamic vinegar, 3 tablespoons granulated sugar and a pinch of salt in a small saucepan over high heat. Allow the balsamic vinegar to come to a boil, then reduce the heat to medium-low and allow for it to simmer until reduced by half; about 15-20 minutes. The glaze will thicken as it cools so allow for it to cool for several minutes. Store in a jar; keep refrigerated.
Source: Little Spice Jar
Peach Pudding with Ginger Crumble
Craving a summery southern pudding? This Peach Pudding with Ginger Crumble is sure to satisfy your sweet tooth. Rich, vanilla bean-studded pudding is mixed with fresh, ripe peaches and topped with a buttery, ginger crumble.
Prep Time: 30 m
Yield: 6 servings
Plan for: Refrigerate at least 4 hours
INGREDIENTS
4 1/2 cups whole milk
5 egg yolks
1 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup cornstarch
1/4 teaspoon kosher salt
2 teaspoons vanilla bean paste
Fresh peaches, about 6 medium
1 cup gingersnap crumbs (about 20 cookies)
3 tablespoons finely chopped crystallized ginger
1/2 tablespoon Imperial Sugar Extra Fine Granulated Sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted
Whipped topping or cream
DIRECTIONS
1. In a medium saucepan, heat 4 cups of milk over medium heat until hot, but not boiling.
2. While milk heats, whisk egg yolks for 30 seconds to 1 minutes until well combined. Add remaining 1/2 cup milk, sugar, cornstarch, and salt. Whisk until combined.
3. Pour 1/2 of hot milk into egg mixture, whisking until smooth. Gradually whisk egg mixture into hot milk in pan, whisking constantly. Continue whisking constantly as mixture comes to a boil, then cook for 5 minutes, until thickened. Remove from heat and whisk in vanilla bean paste.
4. Let cool for about 20 minutes, stirring frequently. Meanwhile, peel and chop 5 peaches to make about 1 cup chopped. Stir chopped peaches into cooled pudding and pour into 6 glasses or bowls. Press plastic wrap onto top of each pudding. Refrigerate at least 4 hours.
5. While pudding chills, make crumble. Stir crumbs, crystallized ginger, sugar, and salt together. Add melted butter and stir until combined. Pour into a skillet and cook over medium heat until slightly crispy, about 5 minutes. Remove to a plate to cool.
6. Peel and slice last peach.
7. Top puddings with whipped topping or whipped cream, crumble, and sliced peaches.
Source: Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
Spicy Chicken Soup
This tex-mex inspired Spicy Chicken Soup is bursting with rich, deep flavor. It's hearty, and deliciously comforting. A family favorite.
Prep Time 5 mins
Cook Time 1 hr
Total Time 50 mins
Servings: 6
Calories: 314kcal
Ingredients
4 cups water
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 Tablespoon dried parsley flakes
3 teaspoons onion powder
1 Tablespoon olive oil
1/2 onion , chopped
2 cloves garlic , minced
3 teaspoons chicken bouillon paste (or 3 bullion cubes)
8 ounces salsa , your favorite kind
14.5 ounce can diced tomatoes , undrained
4 ounces tomato sauce
1/2 Tablespoon granulated sugar
2 Tablespoons chili powder
1 teaspoon cumin
15 ounce can corn (or frozen), drained
16 ounce can chili beans
3/4 cup sour cream
Cilantro, shredded cheese, and avocado for soup garnish
Instructions
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes.
Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken, but reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!
Nutrition
Calories: 314kcal | Carbohydrates: 40g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 1567mg | Potassium: 1069mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1520IU | Vitamin C: 15.9mg | Calcium: 124mg | Iron: 3.7mg
Source: Tastes Better from Scratch
Cheesecake with Raspberry Sauce
This Cheesecake with Raspberry Sauce is the most decadent, tasty dessert. This is so rich and creamy and the raspberry sauce is sweet and tart.
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 6 hours
Total Time 7 hours
Servings 12
Calories500kcal
Equipment
9-inch springform pan
Ingredients
For Cheesecake Crust
2 cups graham cracker crumbs
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup butter melted
For Cheesecake Filling
1 cup sugar
24 oz cream cheese (3 packages)
1 cup sour cream
3 eggs
1/4 tsp salt
1 tsp vanilla
1 tsp lemon zest
For Raspberry Sauce
2 tsp cornstarch
3 Tbsp sugar
1/3 cup water
12 oz frozen raspberries thawed
Fresh raspberries and rosemary sprigs for garnish.
Instructions
Preheat oven to 350.
In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
Press evenly into the bottom of a 9-inch springform pan.
In a separate large bowl, cream sugar and cream cheese until very smooth.
Mix in sour cream and eggs.
Fold in salt, vanilla, and lemon zest.
Pour over crust.
Place a pan of water on the oven rack below the one where the cheesecake will bake.
Bake cheesecake for 45 minutes to 1 hour or until edges of crust are golden brown.
Turn off oven and let the cheesecake sit inside the oven for 1 hour.
Allow cheesecake to cool on the counter, covered, for 1 hour.
Refrigerate for at least 4 hours, or until ready to serve. Remove springform pan and transfer onto a serving plate.
For Raspberry Sauce
In a small saucepan, combine cornstarch, water, and sugar.
Add raspberries and bring to a boil, stirring constantly.
Boil for 1 minute, stirring constantly.
Sauce can be served warm or chilled.
Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!
Nutrition
Calories: 500kcal | Carbohydrates: 46g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 422mg | Potassium: 188mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1186IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 1mg
Source: Echo Blickenstaff, Favorite Family Recipes