Keepers: Recipes we Like

Caramel Apple Pancake Rings

2011-10-09T15:51:00.000-07:00

Caramel Syrup
1/2 C unsalted butter
1 C brown sugar
1/2 C light corn syrup
1/2 C milk
1 t apple pie spice

Combine the butter, brown sugar and apple pie spice in a small sauce pan over medium heat. Once combined, add the corn syrup and bring to a slow bubble. Cook for a minute or two. Reduce heat and simmer, gradually stirring in the milk. Continue to simmer over low heat while making the pancakes. The sauce will thicken slightly.

Apple Pancake Rings
3 medium-large apples, cored & sliced into 1/8" rings
2 C pancake mix
2 C water
1 t apple pie spice

Pre-heat pancake griddle. Mix pancake mix, water & apple pie spice in a bowl until well combined. Dip apple rings into batter, then place on griddle. Cook until golden brown, turning once. Serve with hot caramel syrup.

Antipasto Salad

2011-06-23T12:03:00.000-07:00

This recipe is inspired by the Antipasto Salad at NYPD Pizza. All of the ingredient amounts are to taste. You can served it with Italian dressing, or a dressing of your choice. I like it without dressing as well!

Torn lettuce
Sliced black olives
Sliced green olives
Chopped tomato
Sliced pepperoncinis
Marinated mushrooms, halved
Marinated, quartered, artichoke hearts
Provolone cheese, chopped
Dry salami, chopped
Pepperoni, chopped

Apple Cider Caramels

2010-12-17T07:12:00.000-08:00

I found this recipe on Our Best Bites. It is a great addition to those Christmas goodie plates.

Apple Cider Caramels
2 c. high-quality apple cider (like Simply Apple)
1 c. heavy cream or whipping cream, divided
1 tsp. ground cinnamon*
Pinch nutmeg*
1/4 tsp. allspice*
1 1/2 c. sugar
1/3 c. light corn syrup
1 stick (1/2 c.) real butter, cubed
*If you'd rather, you can use 1 tsp. apple pie or pumpkin pie spice + 1/2 tsp. cinnamon instead of the full teaspoon of cinnamon plus the nutmeg and allspice.

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.

Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Spray with non-stick cooking spray and set aside. In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.

Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Cut the caramels into 1/2" squares and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 2 weeks.

Chicken Pot Pie

2010-12-13T18:29:00.000-08:00

1 pound skinless, boneless chicken

breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

(I found this recipe on allrecipes.com)

Candied Cinnamon & Sugar Almonds

2010-12-13T18:25:00.000-08:00

I found this recipe on My Kitchen Cafe. They really do taste like the ones you buy at the mall (or fair). You can buy raw almonds in the bulk foods section at Winco for cheap.

Candied Cinnamon and Sugar Almonds
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon

Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about 60-75 minutesr, stirring/flipping every 15 minutes, until the almonds look and feel dry. Cool completely before serving or packaging.

Spanish Flan

2010-12-05T10:33:00.000-08:00

Ingredients

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Directions

Preheat oven to 350 degrees F.
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Note: If you have never melted sugar it does take some time. It first will look like hard and rocky before it starts to melt and turn into the caramel. Just keep stirring occasionally. Takes about 20 min.
Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. (Tip: Have the hot water bath ready with the 9 inch pan in it. This will help to keep the baking pan warm so the caramel doesn't set up too quickly.)
In a blender add the eggs, condensed milk, evaporated milk and vanilla and blend until smooth. You can also beat these ingredients in a large bowl if you do not have a blender.
Pour egg mixture into the baking dish. Cover with aluminum foil.
Bake in a hot water bath in the preheated oven 60 minutes. Let cool completely. (Hot Water Bath: Take a large baking dish, one where the 9 inch pan will fit inside of it. Line with a wash cloth or hand towel. Pour in very hot water so it comes up half way up the 9 inch pan. Place everything in oven to bake.)
To serve, carefully invert on serving plate with edges when completely cool. (After it has cooled completely on the counter for an hour or so, I like to put it into the fridge for several hours.)

Candy Cane Brownies

2010-12-01T13:27:00.001-08:00

I made these brownies this past weekend and sent some to work with my husband. One of his coworkers proclaimed them in the top three best brownies he'd ever had. If that isn't a great recommendation, I don't know what is! The recipe (and photo) comes from Our Best Bites.

Candy Cane Brownies

Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring

Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter

Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)

Preheat oven to 350 degrees. Give those squares of chocolate a rough chop so they'll be easier to melt. Place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped). Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill.
Frosting: Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze: Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top. Remove from fridge a few minutes before serving.

Gunsmoke Chili

2010-10-31T16:14:00.000-07:00

I got this recipe off the web years ago and it is my all-time favorite chili recipe. I make it every year for Halloween. It makes a big pot, so you may want to half the recipe unless you want leftovers to last a week. Also, if you make the full recipe be sure to have a big pot!

Gunsmoke Chili
4 lbs ground beef
4 green bell peppers, seeded & chopped
2 jalapeno peppers, seeded & chopped
4 celery ribs, chopped
4 onions, chopped
12 cloves garlic, minced
2/3 cup chili powder
2 T salt
2 T cumin
4 bay leaves
1/2 t crushed red pepper
2 - 14.5 oz cans diced tomatoes, drained
2 - 15 oz cans tomato sauce (or 4 - 8 oz cans)
2 - 14.5 oz cans beef broth
2 - 15.5 oz cans kidney beans, rinsed and drained
2 - 15.5 oz cans pinto beans, rinsed and drained

Saute' meat, bell peppers, jalapenos, onions, celery and garlic in a large pot or dutch oven. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and cook another 15 minutes. Remove bay leaves before serving.

Pot Stickers

2010-10-29T18:32:00.000-07:00

I LOVE these pot stickers, so I have to share the recipe here. I originally got the recipe from this website and have made them many times. Now I am totally craving them! Totally worth the effort!

Pot Stickers
1/2 lb. Ground Pork (NOT PORK SAUSAGE)
1/2 lb. deviened raw shrimp (chopped)
1/4 Cup Green Onions (Chopped)
4 tsp. grated fresh Ginger Root
1/4 Cup Shredded Carrot (a cheese grater works great)
2 Tbs. Cooking Sherry
2 Tbs. Soy Sauce
1 tsp. Sesame Oil
1 Egg (beaten)
Won ton Wrappers (found in the produce section of most stores- next to the tofu) Round, or Square work fine.

Combine ingredients and put by spoonful into won tons. Do not overload, or you won't be able to close the won ton. Wet the edge of the won ton, and seal by pressing closed with your fingers. Fry the won ton on one side in oil in a fry pan on medium heat. You can cut down on calories by spraying the pan with Pam, instead of using oil. But if things get too "sticky" use oil. After the bottoms are browned, add 3/4 cups water, or chicken broth and cover. Reduce heat to medium low. Set the timer for 6 to 8 minutes, (until the water has cooked off for the most part) Remove lid and boil of the rest of the water.

Dipping Sauce:
1 Part soy sauce
1 tsp Ginger Root (grated)
1 Part Rice Vinegar
Green Onions

Serve over Japanese Sticky Rice.

Spicy Roasted Pumpkin and Sunflower Seeds

2010-10-21T15:40:00.000-07:00

I got this recipe from Joy the Baker. They are kind of a sweet-spicy, my boys love them!

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

3 Tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cinnamon

pinch of ground cloves

1/2 teaspoon cayenne pepper

3/4 teaspoon salt, plus more to taste after baking

3/4 teaspoon dried chili flakes

1 large egg white

Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.

Mix together salt, sugar and spices. Set aside. Reserve 1-2 T of the spice mix to sprinkle over the top before you bake the seeds.

Whip egg white in a medium bowl until loose and frothy. Add the raw nuts and toss to coat. Add the mixed spices. Toss to coat as evenly as possible.

Spread seasoned nuts in a single layer across the greased cookie sheet. Sprinkle nuts with a bit more seasoning. A generous pinch of each. You can totally eyeball it.

Place nuts in the oven and let bake for 7 minutes. Remove nuts from the oven to toss and flip. Return to the oven for another five minutes. Toss and flip them again and then bake for another 3 minutes. Nuts should be nicely browned. Carefully taste the nuts and add more salt to taste. Cool nuts completely before serving. Store in an airtight container for a week.

Layered Summer Vegetables

2010-10-05T16:02:00.001-07:00

3 medium zucchini, sliced
coarse salt, to taste
pepper, to taste
oregano, to taste
3 medium tomatoes, sliced
2 sweet onions, sliced
3 cups mozzarella cheese, grated

Preheat oven to 350F.
In an oiled baking dish cover bottom with layer of zucchini. Sprinkle with spices. Arrange tomato slices on top, covering completely. Lightly sprinkle with spices. Next add the onions and sprinkle with cheese.
Bake 45-60minutes.

Cornmeal Cheddar Fritters

2010-02-17T12:31:00.000-08:00

1 cup cornmeal
1/2 cup grated onion (squeeze to drain off extra liquid)
1 cup grated cheddar cheese
1/4 cup minced red bell pepper
1 t salt
cayenne, to taste
3/4 cup boiling water
vegetable oil, for frying

Heat 3" of oil to 350F.
Mix corneal, cheddare, onion, bell peper, salt and cayenne. Stir in boiling water and mix thoroughly.
Drop by spoonfuls into the hot oil and fry for 2-3 minutes or until golden brown. (I fry ours a little darker)
Transfer fritters to peper towells to drain. Season with additional salt if desired.
Serve warm with Louisiana-style hot sause for dipping.

Yields about 2 dozen small fritters. They're so good you'll probably double the recipe the next time you make it.

Tuscan Roasted Tomato Pesto Pasta

2010-01-27T17:19:00.000-08:00

from Heidi V.

3 cups of packed basil leaves (washed and stems removed)

2/3 cup pine nuts

2/3 cup grated parmesan cheese

3-4 cloves garlic, peeled

kosher salt and freshly ground pepper

olive oil - enough to allow it to blend freely, but not be soupy

Place all of these ingredients in a food processor and drizzle a generous amount of oil on top. Pulse several times until it is coarsely chopped, adding more oil as necessary. Pulse a few more times until it is finely chopped. Scoop into containers to freeze or refrigerate, covering with a very thin layer of oil to preserve the fresh green color, or use immediately.

Preheat the oven to 300 degrees.

Slice 1 dozen roma tomatoes in half lengthwise and scoop out the seedy pulp, leaving the core intact. Drizzle lightly in olive oil and toss to coat, then face them cut side up on a baking sheet. Sprinkle kosher salt, a few grinds of pepper and 1 T. raw sugar evenly over the top.

Bake for 2 1/2 - 3 hours, or until the bottoms are beginning to brown, the tops are soft and shriveled.

1/2 pound penne pasta, cooked to al dente

2 chicken breasts

kosher salt, freshly ground pepper, garlic powder

3 T. apple cider vinegar

2 T. honey

3 strips bacon, fried until crisp and crumbled (optional)

12 roasted roma tomatoes (24 halves), sliced into wide strips

1/2 cup fresh pesto (store bought or homemade)

1/4 parmesan cheese

fresh basil leaves for garnish

Add the pasta to the pot of boiling water. Butterfly the chicken breasts and sprinkle the salt, pepper and garlic on the cut sides. Grill on each side for about 8 minutes until cooked through, basting with a mixture of vinegar and honey. Set aside to let the juices rest for a few minutes, then slice into thin strips.

Once the pasta is done cooking, drain and pour into a large serving bowl. Add the pesto and toss until the pasta is evenly coated. Add the tomatoes, crumbled bacon and chicken, and carefully toss again until evenly distributed. Sprinkle parmesan cheese on top, add basil leaves for garnish and serve immediately.

White Chocolate Chip Pumpkin Muffins

2009-10-28T11:36:00.000-07:00

adapted from My Kitchen Cafe

1 2/3 c white flour
1 2/3 c whole wheat flour
2 c sugar
2 T pumpkin pie spice**
2 tsp soda
2 tsp baking powder
1/2 tsp salt
4 eggs, slightly beaten
2 c canned pumpkin puree
1 c butter, softened
2 c white chocolate chips

Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don't overbake or they will be dry!

**If you don't have pumpkin pie spice, use the following combination: 1 1/2 teaspoon cinnamon, 3/4 teaspoon ginger, 3/8 teaspoon nutmeg and 3/8 teaspoon cloves.

Zucchini Coconut Loaf

2009-08-06T12:31:00.000-07:00

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants (or raisins)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Quinoa and Black Beans

2009-07-14T15:40:00.000-07:00

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Cream Cheese Filled Strawberries

2009-07-06T14:40:00.001-07:00

32 large whole fresh strawberries
12 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
2 tablespoons semisweet or milk chocolate, grated

Slice from the stem end of each strawberry, so they will stand upright on flattened end. Place berries, cut side down, on a serving platter, pointed end up. Cut down each berry horizontally and vertically to create 4 wedges. Cut into, but not through, the bottom to create a flower petal.
Open the wedges just slightly, taking care not to break through the bottom. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate.
Using a decorating bag with a tip (or a plastic bag with the corner clipped) fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Makes 32 filled strawberries

Couscous Salad

2009-06-30T13:29:00.000-07:00

1 2/3 cups couscous
2 1/2 cups boiling vegetable stock
small can sliced olives
2 small zucchini, sliced into matchsticks
1/4 sliced almonds, toasted
8 T olive oil
2 T lemon juice
2 T chopped fresh cilantro
2 T chopped fresh parsley
1/2 t ground cumin
1/4 t ground cayenne pepper
1/2 t salt

Place the couscous in a bowl and pour over boiling stock. Stir with a fork then set aside for 10 minutes for the stock to be absorbed. Fluff up with a fork.
Carefully mix the olives, zucchini, almonds and the couscous.
Mix together the olive oil, lemon juice, herbs and spices in a small bowl. Stir into the salad.

Peanut Butter Bars

2009-06-20T14:35:00.000-07:00

1 c peanut butter + extra for frosting
1 c butter, softened
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla
1 t baking soda
2 c flour
2 c oatmeal
chocolate frosting

Cream peanut butter, butter & suagrs. Add eggs and vanilla. Stir in remaining ingredients, except chocolate frosting. Mix together and press into a greased large jelly roll pan. Bake at 350F for 10 minutes. Cool completely then frost with a layer of peanut butter, then chocolate frosting.

"Super Oatmeal"

2009-06-13T12:39:00.000-07:00

1 c rolled oats
1 c Rolled mixed grains
1/2 c quinoa
1/3 c amaranth
1/4 c millet

Combine all grains on a bowl. Bring 2 cups lightly salted water to a boil. Stir in 1 cup of the grain mixture. Turn off heat, cover, and let simmer for 5 minutes. When cooked, top with your choice of toppings and enjoy!
Topping sugestions: Milk, raisins, dried cranberries, fresh fruit, white or brown sugar, mini chocolate chips, coconut, chopped nuts, syrup, etc.

Shrimp Dip

2009-05-03T11:19:00.000-07:00

9 oz Cream Cheese
24 oz Sour Cream
2 cans tiny shrimp
3 packages dry Good Seasons Italian dressing mix
2 Tbs Lemon juice
2 Tbs Chopped Green Pepper (optional)

Mix all together with a hand mixer and serve in bread bowl. Garnish with small tomatoes (also good to dip). Let stand overnight for full flavor.

Deviled Eggs

2009-04-27T15:12:00.000-07:00

6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
1 dash white wine vinegar
salt to taste
1 dash hot pepper sauce
paprika, for garnish

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Peanut Butter Bars

2009-04-27T15:09:00.000-07:00

1 cup peanut butter, plus extra for frosting

1 cup margarine

1 cup sugar

1 cup brown sugar

2 eggs
1 tsp vanilla

1 tsp baking soda

2 cups flour

1 tsp salt

2 cups oatmeal
1.5 cups semi-sweet chocolate chips
2 Tbsp milk

Cream peanut butter, margarine, and sugars. Add eggs and vanilla. Stir in remaining ingredients. Mix together and press into a greased large jelly roll pan. Bake at 350 for 10 minutes. Cool completely before frosting. To make chocolate frosting: Melt chocolate chips in a microwave-safe bowl on High for 1 minute. Stir until smooth. When bars are cool frost with a layer of peanut butter, then chocolate frosting.

Rolled Sugar Cookies

2009-04-02T14:24:00.001-07:00

1.5 c butter, softened
2 c sugar
5 c all-purpose flour
2 t baking powder
4 eggs
1 t salt
1 t vanilla

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover & chill dough at least one hour (or overnight).
Preheat oven to 400F. Roll out dough on a floured surface1/4" - 1/2" thick. Cut into shades with cookie cutters. Place cookies 1" apart on an ungreased cookie sheet.
Bake 6-8 minutes in preheated oven. Cool completely.

SUGAR COOKIE ICING
1 c powdered sugar
2 t milk
2 t light corn syrup
1/4 t almond extract
food coloring

In a small bowl stir together powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls and add food coloring if desired. Dip cookies or ice with a knife.

Artichoke & Mushroom Frittatas

2009-03-31T17:57:00.000-07:00

1-15 oz. can artichoke Hearts (quartered)
1 - 8 oz. can sliced Mushrooms
1 Large onion, diced
1 T minced garlic
3 T butter
1 c zucchini, minced
12 eggs
1 t salt
1/2 t pepper
1 c grated Romano cheese
1 c spaghetti sauce

Preheat the oven to 375 degrees F.
Saute the onion and the garlic in the butter until the onion is clear, but be careful not to brown.
Add the artichoke hearts, mushrooms, then the zucchini, and saute for another 5 minutes. Spoon this mixture into oiled muffin tins, about half way up.
Beat the eggs with the salt and pepper until frothy. Mix in the grated cheese, then pour evenly over the top of the vegetables. Top each one with a tablespoon of the spaghetti sauce and bake for 15 minutes. Let cool for 5 minutes. Use a knife to loosen the edges of each frittata and serve.

Sausage and Bean Soup

2009-03-24T16:31:00.000-07:00

1 t. oil (I use olive)
1/2 lb. turkey kielbasa sausage, cut into 1/2" cubes
1/3-1/2 c chopped onion
2 small carrots, chopped
1 stalk celery, chopped
4 c. chicken broth
15 oz. can pinto beans, drained and rinsed
10 oz. package frozen spinach, thawed and squeezed dry

Heat the oil in your soup pot. Add sausage and saute until lightly browned, about 3 minutes.
Add all remaining ingredients except spinach; bring to a boil.
Cover, reduce heat and simmer until veggies are tender, about 10 minutes.
Add spinach and continue to cook until heated through, about 2 minutes.

Creamy Tomato Soup

2009-03-04T19:16:00.000-08:00

1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrot
1/4 cup chopped celery
3 (14.5 oz) cans diced tomatoes (blended)
1 can tomato sauce
3 1/2 cups vegetable broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce
1 cup heavy whipping cream
3 T flour

Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, tomato sauce, broth, Worcestershire sauce, salt, thyme, pepper, cream, flour and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Crockpot Chicken Tortilla Soup

2009-02-23T16:56:00.000-08:00

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Heat oil in a heavy pan on the stove. Cut tortillas into strips, then fry until crisp. Let drain on a paper towel.To serve, sprinkle tortilla strips over soup.

Onion Rings

2009-02-10T16:31:00.000-08:00

1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Breakfast Scones

2009-02-07T17:19:00.000-08:00

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup dried currants

In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Chocolate Mint Candies Cookies

2009-01-25T14:57:00.000-08:00

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages Andes mints (I also used Fernwood mint sandwiches)

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls (I just used my cookie scoop) and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half. (You can place the cookie sheet back into the oven for a minutes if the mints don't melt all the way.)

Clam Chowder

2008-11-12T17:03:00.000-08:00

2 T butter
1/2 c onion, chopped
1 c celery, chopped
1/4 c carrot, shredded
4 c peeled, diced potatoes
1 c water
3 6.5 oz. cans clams, minced or chopped
1 c clam juice
2 c whole milk
2 c half-n-half
4 T cornstarch
salt, to taste
pepper, to taste
Old Bay seasoning, to taste

Melt butter, add onion, celery and carrot. Saute until onion is transparent and celery is tender. Add potatoes and water. Bring to a boil, cover, reduce heat to simmer & cook for 15 minutes, or until potatoes are tender.
Drain juice from clams into potatoes, set clams aside. Add additional clam juice, 1 1/2 cups of the milk and the half-n-half. Bring back to a boil. Stir cornstarch into remaining 1/2 cup milk, add to pot. Stirring, bring chowder back to a boil. Reduce heat and simmer 1 minute. Add clams, slat & pepper and Old Bay to taste.

Roasted Pumpkin Seeds

2008-10-29T19:49:00.000-07:00

fresh pumpkin seeds, cleaned & rinsed
melted butter
salt
seasoned salt

Preheat oven to 300F.
In a bowl, mix pumpkin seeds with melted butter. Grease a cookie sheet (with edges) and spread the pumpkin seeds out on the pan in a single layer. Sprinkle with salt & seasoned salt.
Bake at 300F for 45 minutes, stirring every ten minutes.
Let cool and enjoy!

Cheesy Chicken & Salsa Skillet

2008-10-01T21:01:00.000-07:00

2 c penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 c chunky salsa
1 c frozen corn
1 large green pepper, cut into short thin strips
1 cup Shredded Four Cheese Mexican Style Cheese

Cook pasta as directed on package.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
Drainpasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Creamy Fusilli with Yellow Squash

2008-09-28T15:02:00.000-07:00

Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 c heavy cream
1/4 c grated parmesan cheese

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in parmesan, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.

Caramel Turtle Brownies

2008-09-17T17:31:00.000-07:00

2 c semi-sweet chocolate chips, divided
1/2 c butter, cut into pieces
3 large eggs
1 1/4 c all-purpose flour
1 c granulated sugar
1 t vanilla extract
1/2 c chopped walnuts
12 soft caramels
1 T milk

Preheat oven to 350F. Grease 13 x 9" baking pan.
Melt 1 cup chocolate chips and butter in a large saucepan over low heat, stirring constantly until smooth. Remove from heat; stir in eggs. Add flour, sugar, baking soda and vanilla extract; stir well.
Spread batter into prepared baking pan; sprinkle with remaining chocolate chips and walnuts.
Bake for 20-25 minutes or until wooden toothpick insterted in center comes out slightly sticky.
Microwave caramels and milk in a small, microwaveable bowl on HIGH power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Drizzle over warm brownies. Cool in pan on wire rack.

Lime Rice

2008-09-09T12:22:00.001-07:00

In a saucepan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot bring to a boil:
6 2/3 c water
8 t chicken bullion
1/2 bunch cilantro, chopped
2 t cumin
2 small cans chopped green chilies
1 T lime juice
1/2 t salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Shredded Beef Burritos

2008-09-09T12:17:00.001-07:00

3 lb beef chuck roast
1/4 c water
1 1/2 c beef broth
3 T red wine vinegar
2 T chili powder
1 T ground cumin

Place roast in a large saucepan that has a tight fitting lid. Pour in water, cover & simmer on low for 30 minutes. Increase heat to medium-high. and brown roast on all sides. Once the water has boiled away, pour in the remaining ingredients. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. (This step can also be done in a crockpot on high.)
Shred the beef with a fork or your fingers. Place shredded beef back into the saucepan with all the juices and let cool to room temperature.
Serve rolled in tortillas with lettuce, sour cream & tomatoes or salsa.

Basic Crepes

2008-09-03T14:00:00.000-07:00

1 c all-purpose flour
2 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter, melted
a little sugar

In a large mixing bowl, whisk together the flour, sugar, and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Broccoli Salad

2008-09-03T13:58:00.000-07:00

10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 c red onion, chopped
1/2 c raisins
3 T white wine vinegar
2 T white sugar
1 c mayonnaise
1 c sunflower seeds

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.

Glazed Mint Brownies

2008-09-03T13:56:00.000-07:00

Brownies:
2 (1 ounce) squares unsweetened chocolate
1/2 c butter (no substitutes)
2 eggs
1 c sugar
1/2 c all-purpose flour
Filling:
3 T butter, softened
1 1/2 c confectioners' sugar
2 T milk
3/4 t peppermint extract
3 drops green food coloring (optional)
Glaze:
1/2 c semisweet chocolate chips
2 T butter

In a heavy saucepan or microwave, melt chocolate and butter. Cool slightly. In a mixing bowl, beat the eggs, sugar and flour. Stir in the chocolate mixture. Pour into a greased 9-in. square baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the filling ingredients; beat until creamy. Spread over brownies. For glaze, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until filling and glaze are set.

Beef Noodle Casserole

2008-09-03T13:54:00.000-07:00

1 lb ground beef
1 can cream mushroom soup
1/2 - 3/4 bag of egg noodles
1 small onion finely chopped
Salt & pepper to taste

Brown ground beef and onion in skillet. Drain. Meanwhile cook egg noodles to al dente or a little firmer. Drain noodles. Mix noodles, ground beef & onion mixture together with the can of Cream of Mushroom soup and salt & papper and pour into a lightly greased covered casserole dish about a 2 quart size. Place in oven with out a cover at 350F for 20 -30 minutes.

Zucchini con Queso

2008-09-03T13:52:00.000-07:00

Vegetables:
2 tbsp butter
2 tbsp extra virgin olive oil
2 pounds (about 5 c) zucchini, cut in fat matchsticks
1 small onion, cut into thin strips
1 garlic clove, minced
1 large bell pepper (any color), cut into thin strips
2 small Roma tomatoes, cut into strips
1/2 tsp oregano
1/2 tsp salt

Sauce:
1 tbsp butter
1 tbsp extra virgin olive oil
1 garlic clove, minced
10 oz evaporated milk
1/4 cup sour cream
4 oz Pepper Jack cheese, grated

In a large skillet, melt the butter and olive oil together over medium heat. Add the zucchini, onion, and bell pepper. Saute for 5-7 minutes, until wilted. Add the garlic, tomato, and seasonings and cook for about 15 minutes, until vegetables are very tender.
While vegetables cook, make the cheese sauce. Melt butter and olive oil together in a saucepan over medium heat. Add the garlic and saute briefly. Add the milk and crema and heat through. Stir in the grated cheese, cover the pot, and remove pot from heat. Stir again in intervals. Keep the sauce warm.
When vegetables are done, add cheese sauce to them and combine well. Serve immediately.

Spin Arti

2008-09-03T13:48:00.000-07:00

2 (6 oz.) jars artichoke hearts, chopped
1 (10 oz) package frozen chopped spinach (thaw and drain thoroughly)
1 garlic clove, minced
1/2 c sour cream
1/2 c mayonnaise
3/4 c grated parmesan cheese
3/4 c grated cheddar cheese
3/4 c grated swiss cheese

Preheat oven to 375F.
Mix all ingredients in a bowl. Place into a baking dish and bake for 15-20 minutes or until bubbly. Good served with sourdough bread. (I like it with crostini from Harmons.)

Creamy Caramel Fruit Dip

2008-09-03T13:45:00.000-07:00

8 oz. cream cheese, softened
3/4 c packed brown sugar
1 c sour cream
1 c milk
1 (4 oz.) package vanilla instant pudding mix
2 t vanilla
2 t lemon juice

Combine the cream cheese and brown sugar in a medium bowl. Beat at medium speed until creamy. Add the sour cream, milk, pudding mix, vanilla and lemon juice, beating well after each addition. Chill, covered until serving time. Serve with assorted fresh fruit.

Jalapeno Asparagus Ham Rolls

2008-08-24T14:24:00.000-07:00

Rectangle-cut ham lunch meat
Pickled asparagus
Pickled jalapeno slices (for nachos)
Plain cream cheese

Press a slice of ham between paper towel to rid of excess moisture. Cover one side with a thin layer of cream cheese. on one end lay a asparagus spear and jalapeno slices. (Note: I slice one side of my slices so they are long & remove the seeds) Roll tightly. Secure with toothpicks & cut into individual pieces. Chill before serving.

Zucchini Parmesan Casserole

2008-08-06T20:21:00.000-07:00

4 cups peeled zucchini, diced or chopped
1 c Bisquick
1/2 t oregano
1/2 c oil
1/2 c grated Parmesan cheese
1/2 c chopped onion
1/2 t garlic powder
salt & pepper to taste
4 eggs, beaten
2 t dried parsley
2 T basil

Mix all together and bake in ungreased 2 quart casserole at 350 degrees for 40 minutes. Remove cover for last 15 minutes.

Sauteed Zucchini

2008-08-02T20:51:00.000-07:00

1/4 c butter
1-2 small zucchini, sliced thinly
1 small onion, halved and sliced thinly
2-3 cloves garlic, minced
salt and pepper, to taste

Melt butter in a large skillet. Add garlic and saute until fragrant, about one minute. Add zucchini and onions. Cook, stirring often, until zucchini starts to look translucent and onions are tender.

Vegetable Pasta Salad

2008-07-19T10:24:00.000-07:00

1 c cooked orzo pasta
1 c lightly steamed asparagus, cut into bite-size pieces
1/2 c chopped carrots
1/2 c chopped green onions
1/2 c chopped yellow summer squash
1 c chopped fresh spinach
1 c small cherry tomatoes
1/4 c vinagrette salad dressing
2 T grated parmesan cheese
1/4 t salt

Combine the ingredients in a large bowl. Toss to coat with dressing and parmesan.

Corn on the Cob Spread

2008-07-19T10:22:00.001-07:00

2/3 c unsalted butter, softened
1 1/2 T grated parmesan cheese
1 t oregano
1/2 t Tabasco sauce

In a small bowl combine ingredients until combined. Spread on hot ears of corn and enjoy.

Lemon Crumb Tilapia

2008-07-19T10:19:00.000-07:00

12 oz tilapia fillets, thawed
1/4 c Italian seasoned breadcrumbs
2 T grated parmesan cheese (not the canned kind)
1 tsp garlic salt
1 tsp grated lemon zest
3 T butter (divided)
1 T vegetable oil
1-2 T lemon juice

Rinse fish and pat dry. Combine bread crumbs, parmesan cheese, garlic salt, and lemon peel on waxed paper. Melt 2 tablespoons butter. Dip fillets in melted butter. Coat fillet with crumb mixture. In nonstick skillet, melt remaining 1 tablespoon butter with oil over medium heat. Cook fillets for 2 to 4 minutes per side or until fish flakes easily. Sprinkle with lemon juice. When removing fish from skillet, use a spatula or the fish will fall apart.

Steph's Pretzels

2008-07-19T10:17:00.000-07:00

1 bag square mini pretzels
3/4 c olive oil
1 packet Hidden Valley Ranch Dressing Mix
1 t garlic powder
1 t lemon pepper
1/2 t cayenne pepper

Combine all ingredients in a ziplock bag. Keep tossing the bag around every once in a while for the next 3-4 hours before eating.

Crockpot Chicken Enchiladas

2008-07-19T10:09:00.000-07:00

4 boneless/skinless chicken breast or tenders
1 can Rotel Mexican style tomatoes
2 T taco seasoning
1 - 8 oz brick cream (cubed)
Flour tortillas
1 cup sour cream
1 can of Cream of Chicken Soup
1/2 cup hot water
1 T taco seasoning
2 c shredded cheese (Mexican or cheddar)

Put in crockpot with the can of Rotel and 2 T taco seasoning. Cook on high 4 hours, until tender. Drain about 1/2 cup of juice off. Add cream cheese. Cook on low for thirty minutes until melted and stir together. Cool a bit and shred the chicken mixture with two forks.
Fill the tortillas with equal amounts of mixture, roll up and place in baking dish. For the topping mix together the sour cream, soup, 1 T taco seasoning and hot water with a whisk. Pour over the top of the enchiladas and top with grated cheese. Cook for 30 minutes on 350F.

Italian Baked Chicken and Pastina

2008-07-19T10:07:00.000-07:00

1 c pastina pasta (or any small pasta)
2 T olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 c diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 c shredded mozzarella
1/4 c chopped fresh flat-leaf parsley
1/4 t kosher salt
1/4 t freshly ground black pepper
1/4 c bread crumbs
1/4 c grated Parmesan
1 T butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

French Toast

2008-07-19T10:05:00.000-07:00

3 eggs, beaten
1/4 c milk
1/2 t vanilla, optional
1/2 t cinnamon
10 slices bread

In a large bowl, mix beaten eggs with the milk, vanilla and cinnamon. Dip a slice of bread into mixture then place on a heated griddle that has been sprayed with nonstick cooking spray. Cook for 1-2 minutes on each side on medium/medium-high heat or until desired doneness.

Chocolate Chip Banana Bread

2008-07-19T10:03:00.000-07:00

1 c shortening
2 c white sugar
2 eggs
2 T mayonnaise
6 very ripe bananas, mashed
3 c all-purpose flour
1/2 t salt
1 t baking powder
2 t baking soda
1 c semi-sweet chocolate chips
1/2 c chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Chicken with Balsamic Vinegar and Garlic

2008-07-19T10:01:00.000-07:00

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 T all-purpose flour
2 T olive oil
6 cloves garlic
1/4 c balsamic vinegar
3/4 c chicken broth
1 bay leaf
1/4 t dried thyme
1 T butter

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Chili's Shanghai Wings & Wasabi Ranch Dressing

2008-07-19T09:58:00.000-07:00

2 chicken breast fillets
1 c all-purpose flour
2 t salt
1/2 t ground black pepper
1/4 t cayenne pepper
1/4 t paprika
1 egg
1 c milk
4 to 8 c vegetable oil (as required by fryer)

GINGER-CITRUS SAUCE:
1 1/4 c water
1 T corn starch
3/4 c dark brown sugar
1/4 c soy sauce
2 T minced fresh ginger
1 t minced garlic
2 T lime juice
1 T lemon juice
1/4 t crushed red pepper flakes

WASABI-RANCH DRESSING:
1/2 c Hidden Valley Ranch bottled salad dressing
2 T buttermilk (or whole milk)
1 t prepared horseradish
1/2 t powdered wasabi
1 drop green food coloring

Slice each chicken breast into 6 pieces. Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

Preheat 4 to 8 cups of oil (use the amount required by your fryer) in a deep fryer to 375 degrees.

GINGER-CITRUS SAUCE:
As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.

WASABI-RANCH DRESSING:
Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.

When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.

When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the Ginger-citrus Sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce.

Pour the chicken onto a plate and serve the dish with Wasabi-ranch Dressing on the side.

Zucchini Pineapple Muffins

2008-07-19T09:54:00.000-07:00

3 c all purpose flour
1 t baking powder
1 t baking soda
1/2 t salt
1 T ground cinnamon
3 eggs
1½ c sugar
2 t vanilla
1 c oil
3 c zucchini, grated
1 c crushed pineapple, drained
1 c walnuts, chopped

In a large bowl, mix flour, baking powder, soda, salt and cinnamon; set aside. In another large bowl, beat together eggs, sugar, vanilla and oil. Add zucchini and mix well. Add flour mixture and blend. Stir in pineapple and walnuts. Pour batter in equal parts into muffin cups. Bake at 350° for about 20 minutes, or until toothpick inserted into center of muffin comes out clean.

Company Corn

2008-06-13T14:18:00.000-07:00

2 - 10 oz. packages frozen corn
1 medium onion, chopped
1/4 c chopped celery
1/3 c butter
2 t dried parsley
1 t salt
1/2 t thyme
1/2 t white pepper
3/4 c sour cream
1 T lemon juice

Cook corn according to package instructions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, thyme and pepper. Drain corn; combine with onion mixture. Stir in sour cream and lemon juice. Serve immediately.

Not Yo' Mama's Banana Pudding

2008-06-08T21:39:00.000-07:00

2 bags buttery cookies, such a Pepperidge Farm Chessmen
6-8 bananas, sliced
2 cups milk
1 5-oz. pkg. instant French vanilla pudding
1 8-oz. pkg. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 12-oz. container Cool Whip, thawed

Line bottom of a 13X9-inch dish with one bag of cookies and put sliced bananas on top. Blend milk with pudding mix with handheld electric mixer. Blend cream cheese and condensed milk in another bowl until smooth; fold in whipped topping. Add to pudding mixture, stirring until well blended. Pour over cookies and bananas; cover with remaining cookies. Refrigerate.

Makes 12 servings

Lemon Crumb Tilapia

2008-06-08T21:37:00.000-07:00

4-6 tilapia fillets, thawed
1/4 c Italian seasoned breadcrumbs
2 T grated parmesan cheese
1 tsp garlic salt
1 tsp grated lemon zest
3 T butter (divided)
1 T vegetable oil
1-2 T lemon juice

Rinse fish and pat dry. Combine bread crumbs, parmesan cheese, garlic salt, and lemon peel on waxed paper. Melt 2 tablespoons butter. Dip fillets in melted butter. Coat fillet with crumb mixture. In nonstick skillet, melt remaining 1 tablespoon butter with oil over medium heat. Cook fillets for 2 to 4 minutes per side or until fish flakes easily. Sprinkle with lemon juice. When removing fish from skillet, use a spatula or the fish will fall apart.

Chocolate Marble Cheesecake

2008-05-19T18:15:00.000-07:00

Crust:
9 oz. chocolate wafes
6 T unsalted butter, melted

Filling:
10 oz. Bittersweet or semisweet chocolate, chopped
4 T unsalte butter
1 t unsweetened cocoa powder
3 - 8 oz. packages cream cheese, at room temperature
1 cup sugar
4 large eggs
1 1/2 c sour cream, at room temperature
2 t vanilla extract
Pinch of salt

Position a rack in middle of oven and preheat to 350F. Butter a 9 inch springform pan and wrap outside tightly with tin foil.
Make crust: Pulse chocolate wafers (I used Oreo cookie halves, no cream) in a food processor until ground. Add butter and process just until blended. Press mixture into bottom of pan and bake until set, 8-10 minutes. Cool on a wire rack.
Make filling: Melt chocolate (I used a mix of semisweet & dark chocolate) with butter in a heatproof bowl set over a pan of nearly simmering water (I melted mine in the microwave). Whisk in cocoa powder. Pemove from heat and cool to room temperature. In a separate bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, beating well after each. Add sour cream, vanilla and salt, and beat until smooth, scraping down sides of the bowl. Set aside 1 cup mixture. Whisk chocolate into remaining cream cheese mixture.
Pour chocolate mixture into springform pan and top with reserved mixture. Swirl a knife through to marbelize. Set pan in a roasting pan (I used a really big cake pan) in oven and carefully pour in enough boiling water to reach halfway up sides of springform pan. Bake for 55 minutes, or until center is almost set but jiggles slightly. Remove from oven and let cheesecake cool on a wire rack in water bath for 15 minutes, then remove pan to wire rack to cool.
Remove aluminum foil and refrigerate cheesecake, loosely covered, until chilled, at least 12 hours. To serve, let cheesecake stand at room temperature for 20 minutes. Remove pan sides, cut into wedges and serve.

Harvest Chicken & Vegetable Bake

2008-04-15T17:02:00.000-07:00

1 c chopped celery
1 c chopped onions
1 c chopped carrots
1 c coarsely chopped sweet potatoes
1/2 c Zesty Italian Dressing
4 small boneless skinless chicken breasts
1 pkt. SHAKE 'N BAKE Seasoned Coating Mix
1/4 c Grated Parmesan Cheese

PREHEAT oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
BAKE 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
SPRINKLE with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.

Baja Fish Tacos

2008-04-03T19:54:00.000-07:00

filets of white fish (cod, halibut, tilapia, orange roughy), cut in half lengthwise
lemon pepper seasoning, to taste
8 warm corn tortillas (wrap in towel and microwave)
shredded cabbage
Fresh salsa or pico de gallo
sour cream sauce

Heat a non-stick skillet with a small amount of oil. Dry the fish fillets then sprinkle with lemon pepper and pan fry about 3 minutes per side. Set aside and keep warm.

To serve, fold tortilla in half and layer with fish, cheese, sour cream sauce, salsa and cabbage.

Sour Cream Sauce
1 cup sour cream
hot pepper sauce to taste

Confetti Bars

2008-04-03T19:51:00.000-07:00

18 oz. tube chocolate chip cookie dough
2 c miniature marshmallows
1 1/2 c chocolate-covered pretzels, broken into pieces
1/3 c rainbow sprinkles
1/4 c semi-sweet chocolate chips

Preheat over to 350F. Grease 13x9" baking pan.
Press cookie dough into prepared baking pan.
Bake for 13-15 minutes or until endge are golden brown. Sprinkle marshmallows over cookie; bake another 1-2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles & chocolate chips over marshmallows; press down lightly. Cool completely in pan on a wire rack. Cut into pieces with wet knife.

Jones Fresh Salsa

2008-03-10T20:29:00.001-07:00

My own recipe!

4 large tomatoes, diced
2 bunches green onions, sliced
1 small red onion, finely chopped
2 jalapenos, seeded & minced
1-2 anaheim peppers, seeded & minced
3 cloves garlic, minced
1 t cumin

3 T minced fresh cilantro
1T lime juice
1/2 t black pepper
1 t salt

Garlic Lime Chicken

2008-02-28T12:25:00.000-08:00

1 1/2 t salt
1/2 t black pepper
1/2 t cayenne
1/4 t paprika
1 t garlic powder
1/2 t onion powder
1/2 t thyme
1/2 parsley flakes
6 boneless, skinless chicken breasts
2 T butter
1 T olive oil
4 T lime juice
1/2 c chicken broth

In a small bowl, mix together spices. Sprinkle mixture on both sides of chicken breasts.
Heat butter & oil together in a skillet over medium-high heat. Saute the chicken until golden brown, about 5 minutes on each side. Remove the chicken from the pan. Add lime juice & chicken broth to the pan, whisking up the brown bits from off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan, spoon sauce over chicken, turning to coat thoroughly. Keep warm in pan until ready to serve.

Skillet Penne and Sausage

2008-02-28T12:20:00.000-08:00

1 T olive oil
3 cloves garlic, minced
1 lb. Italian sausage
1 can Italian style dice tomatoes
1 can chicken broth
6 oz. fresh baby spinach
1 onion, chopped finely
Salt
1/2 lb. penne pasta
1 c milk
1/2 c grated Parmesan cheese
Ground black pepper

Heat oil in skillet over medium heat. Add the onion & 1/2 t salt and cook until softened, about 5 min. Stir in the garlic and sausage and cook, breaking up the sausage with a spoon, until no longer pink, about 4 minutes.
Sprinkle the penne evenly over the sausage. Pour the broth & milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta in tender, about 10-15 minutes. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the cheese and tomatoes. Season with salt & pepper to taste.

Louisiana Style Lil' Smokies

2008-02-28T12:16:00.000-08:00

5 slices bacon, diced
1/2 c onion, chopped
3/4 c ketchup
1 c unsweetened pineapple juice
1/4 c green pepper, chopped
3 T green pepper sauce
16 oz. Lil' smokies sausages
hot cooked rice

Fry bacon in a large, heavy saucepan over medium heat until crisp & brown, about 5 minutes. Drain. Add onion & green pepper and cook until tender, about 5 min.
Stir in pineapple juice, ketchup & green pepper sauce, mixing well.
Add sausages to sauce, bring to a boil. Reduce heat & let simmer for 10 minutes.
Serve over rice as a main dish, or alone as an appetizer.

Addicting Chicken Tetrazzini

2008-02-27T17:09:00.000-08:00

8 oz. thin noodles, cooked
2 cups chicken, cubed
2 T butter
1 bunch green onions, sliced
8 oz. package of mushrooms, sliced
1 c milk, divided
1/4 c flour
1/2 t nutmeg
1/4 t white pepper
1/2 c grated parmesan cheese, divided
1/2 c sour cream
1 can chicken broth

Preheat oven 350 degrees.
cook chicken, add salt and pepper taste, until just crispy brown on the outside. Place in 8x11 casserole dish to reserve.
In same pan add butter, onion, and mushrooms. Saute until onions are soft. Add chicken broth, sherry, and 1/2 cup milk.
In seperate bowl combine the other 1/2 cup milk, flour, 1/4 c. cheese, nutmeg and pepper. Mix to combine.
Slowly add mixture to bubbling pot, stir constantly until thickened. Add Sour Cream.
Add in chicken and noodles. Place back in 8x11 baking dish, sprinkle with remaining cheese. Bake for 30 minutes or until bubbly hot.

Cauliflower with Bacon and Mushrooms

2008-02-24T13:48:00.000-08:00

4 slices bacon
1 T butter (or olive oil)
small head cauliflower, cut into small bite-size pieces
8 oz. mushrooms, cut in half, then into thick slices
1/2 red onion, diced into small pieces
1/2 cup chopped fresh parsley
3 cloves garlic, minced
salt and pepper to taste
pinch of red pepper flakes to taste

Cut bacon into small crosswise strips, then cook in large frying pan until quite crisp. Remove from pan and leave at least1 tsp of the fat in the pan (I left it all), add butter or olive oil, heat for 1 minute, then add cauliflower and mushrooms and cook over very high heat, stirring constantly, for about 5 minutes. Add onions and cook about 2 minutes more, or until veggies seem nearly done and are starting to brown a bit. Add bacon and parsley and cook 2-3 minutes more. Add 1/4 cup water, then scrape pan to get browned bits off and cook until water has evaporated. Put the lid on the pot to steam a few minutes if you like your cauliflower more tender. Season with salt and pepper and red pepper flakes to taste and serve hot.

Chilaquiles

2008-02-20T20:45:00.000-08:00

1 T oil
1 lb ground turkey (ground beef could also be used)
1 red onion, chopped
4 cloves garlic, minced
1 1/2 t chili powder
1/4 t cumin powder
1 (4-ounce) can diced green chilies, not drained
1 (15-ounce) can tomatoes with green chilies, not drained
Salt
1 t freshly ground pepper
2 c shredded Cheddar
1 brick cream cheese
8 (6-inch) corn tortillas
1 bunch green onions, sliced
1/4 c shredded mozzarella cheese

Preheat oven to 350 degrees F.
Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil to coat the bottom of the pot. Add the ground turkey to the hot oil and brown, breaking it up as it cooks. Drain meat into a colander and reserve. To the same skillet which has a little residual fat from cooking the turkey, add the onions and cook over medium heat until soft; then add the garlic and cook until soft. Stir in the chili powder and cumin. Add the chilies and their juices and the tomatoes and their juices. Add the meat back to the pan and stir until combined. Reduce heat to low and simmer for 20 minutes or until thick. Season with salt, to taste, and pepper.

In a medium bowl, combine Cheddar and cream cheese; set aside. Line a casserole dish with half the tortillas and ladle half of the meat mixture over. Cover with half of the cheese mixture. Top with half of the green onions. Repeat layers 1 more time. Top with mozzarella. Bake for 45 minutes or until bubbling. Let stand for 5 minutes before serving.

Herbed Pork Chops in Mushroom Sauce

2008-02-14T13:16:00.001-08:00

1/2 t garlic powder
1/2 t paprika
1/4 t basil or thyme
4 boneless pork chops, 3/4" thick
1 T vegetable oil
1 can cream of mushroom soup
1/4 c milk
hot cooked rice

Mix garlic powder, paprika & basil. Coat shops with mixture.
Heat oil in skillet. Cook chops 10 minutes or until browned.
Add onion & cook until tender.
Add soup & milk. Heat to a boil. Cover & Cook over low heat 10 minutes or until chops are done. Serve over rice.

Stuffed Shells Florentine

2008-02-04T18:42:00.000-08:00

2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1/4 cup chopped fresh parsley, or 1 T dried parsley flakes
2 teaspoons dried oregano
1/4 teaspoon salt
2 cloves garlic, minced
1 - 10 ounce package frozen spinach, thawed
15 ounces ricotta cheese
24 large pasta shells
1 jar plain spaghetti sauce

Cook pasta shells Preheat the oven to 350 degrees.
Combine 1 cup mozzarella cheese, Parmesan, and the next eight ingredients in a large bowl.
Spoon cheese mixture evenly into cooked shells.
Arrange the stuffed shells in a 13x9 inch baking dish coated with cooking spray.
Pour the marinara sauce over the stuffed shells and sprinkle with one cup mozzarella.
Bake at 350 degrees for 30 minutes.

Broccoli Chicken Divan

2008-01-30T11:07:00.000-08:00

1 lb. fresh broccoli, cut into spears OR 1 pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cups cubed cooked cooked chicken OR turkey
1 can Condensed Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted

Arrange broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish. MIX soup and milk and pour over all.
Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. BAKE at 400?F. for 25 min. or until hot.
Broil about 1 min. to lightly brown topping.

Mock Skor Bars

2008-01-30T11:05:00.000-08:00

24 regular saltine crackers
1 c butter
1 c brown sugar
1 c semi-sweet chocolate chips

Preheat oven to 350. Line a 13 x9 inch pan with Parchment paper for easy clean up. Arrange crackers evenly in pan.
In saucepan over medium heat melt butter. Stir in brown sugar until melted and smooth. Bring mixture to a boil stirring constantly until mixture is smooth and bubbly. Boil for 2 minutes and then pour mixture evenly over cracker.
Bake in oven for 5 minutes.
Sprinkle chocolate pieces evenly over caramel mixture. Return to oven just long enough for chocolate to melt. Spread chocolate evenly with spatula.
Place pan in refrigerator or freezer until chocolate is firm. Cut or break into pieces.

Scalloped Potatoes

2008-01-14T10:59:00.000-08:00

2 T unsalted butter

1 small onion, minced

2 medium garlic cloves, minced

2 T flour

3 c heavy cream

1 c whole milk

1 t dried thyme

2 bay leaves

2 t salt

1/2 t ground black pepper

6 cups russet potatoes, cut into 1/8-inch-thick slices

1 c shredded cheddar cheese

Heat oven to 350 degrees. Meanwhile, melt butter in large pan over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Sprinkle flour over onions and garlic and cook a few minutes. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

Remove and discard bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

California Roll Salad

2007-12-26T18:47:00.000-08:00

California Rolls
2 c sushi rice (see recipe below)
3 half-size sheets seaweed paper
1/2 c crab meat (minced)
1-2 t hot sauce (optional)
1-2 T Sushi Seasoning
Cucumbers, seeded, peeled & cut into thin strips
Avocado, peeled, pitted * cut into thin strips
mixed greens
Japanese Salad dressing (see recipe below)

To make the crab mixture mix together the minced crab, hot sauce & sushi seasoning. For assembly instructions better than I can write visit the Tokyo Food Page.

Sushi Rice
2 cups (450g) Japanese rice
2¾ cups (630ml) water
1/2 cup (100 ml) rice wine vinegar
2½ tablespoons sugar
1 teaspoon salt

Cook the rice according to package directions.
Make the vinegar solution. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
When cooked, spread the hot rice in a flat-bottomed bowl or glass baking dish (the Japanese use a special wooden bowl called a sushi-oke). Sprinkle the vinegar mixture over the rice and fold swiftly with a spatula. Be careful not to mash the rice—just allow the vinegar mixture to come into contact with all of the grains. Move the spatula as if scooping the rice rather than blending it.
Cool the rice swiftly using a paper fan, and gently turn the rice with the spatula. Fanning the rice prevents it from becoming overly sticky, and also adds luster. Use sushi rice immediately—don’t store it in the refrigerator. Cover it with a damp cloth if you won’t be using it for 10 minutes or more, to prevent it from drying out.

Japanese Salad Dressing
Whisk together:
2 T rice vinegar
2 T vegetable oil
2 t sesame oil
2 t soy sauce
salt & pepper, to taste

To assemble salads:
Lay down a layer of mixed greens on a dinner plate. Drizzle dressing over the top. Arrange California rolls on top. Garnish with wasabi & pickled ginger, if desired. Ehjoy!

Snickers Fudge

2007-12-07T13:46:00.000-08:00

Courtesy of Susan!
BOTTOM LAYER:
1 c milk chocolate chips
1/4 c butterscotch chips
1/4 c creamy peanut butter

FILLING:
1/4 c butter
1 c white sugar
1/4 c evaporated milk
1 1/2 c marshmallow cream
1/4 c creamy peanut butter
1 t vanilla extract
1 1/2 c chopped salted peanuts

CARAMEL:
1 - 14 oz. pkg caramels, unwrapped
1/4 c heavy cream

TOP LAYER:
1 c. milk chocolate chips
1/4 c butterscotch chips
1/4 c peanut butter

1. Lightly grease a 9x13" pan.
2. For bottom layer: Combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips & 1/4 c peanut butter in a small saucepan over low heat. Cook & stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
3. For the filling: In a heavy saucepan over medium-high heat melt butter. Stir in sugar & evaporated milk. Bring to a boil & let boil for 5 minutes. Remove from heat & stir in marshmallow cream, 1/4 peanut butter & vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
4. For the caramel: Combine the caramels and cream in a medium saucepan over low heat. Cook & stir until melted and smooth. Spread over filling. Chill until set.
5. For top layer: Combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips & 1/4 c peanut butter in a small saucepan over low heat. Cook & stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1" squares.

Chili's Boneless Buffalo Wings

2007-12-05T09:07:00.001-08:00

1 c flour
2 t salt
1/2 t pepper
1/4 t cayenne pepper
1/4 t paprika
1 egg
1 c milk
2 boneless, skinless chicken breasts
1 T butter, melted
1 c Frank's Louisiana Hot Sauce
4-6 c vegetable oil (for frying)
Bleu Cheese dressing (for dipping)

Combine flour, salt, peppers & paprika in a medium bowl. In another small bowl, whisk together egg & milk. Slice each chicken breast into chunks. Preheat oil in a deep fryer to 375 F.
One or two at a time, dip each chicken piece into the egg mixture, then into the breading blend, then repeat the process to that each piece is double coated. When all the chicken has been breaded, arrange them on a plate & chill for 15 minutes.
When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned. As chicken fries, combine the hot sauce & butter in a small bowl.
When the chicken is done frying, removed them to a plate lined with paper towels. Place the chicken pieces into a covered container (like a glass jar). Pour the hot sauce over the chicken, cover, then shake gently to coat with sauce. Pour the chicken onto a plate & serve with bleu cheese dressing on the side.

Athena's Greek Gyros

2007-12-01T16:37:00.001-08:00

1 c onions, julienned
2 cloves garlic, minced
1 lb. ground pork or lamb
2 T lemon juice
1 t dried oregano
1 t ground cumin
salt & pepper to taste
olive oil
pita bread
Sides: lettuce, tomato & Tzatziki sauce

Mix pork or lamb with lemon juice, oregano, cumin, salt & pepper.
Shape the meat into small flat patties. (You can also freeze in a loaf then slice it thin.)
In a large skillet fry with olive oil, onions & garlic.
Heat pita bread.
Fill with meat & sides and enjoy!

TZATZIKI SAUCE
2 c plain yogurt
2 c sour cream
2-3 cucumbers, peeled, seeded & minced
Salt
2-4 garlic cloves
1 T lemon juice
1/4 mint leave, minced

Mix yogurt & sour cream. Add all other ingredients into bowl. Mix well. Refrigerate 2 hours before eating.

Wild Rice Casserole

2007-11-27T18:37:00.001-08:00

1 lb ground pork sausage
2 skinless, boneless chicken breasts, chopped into bite-sized pieces
1 onion, chopped
3 cloves garlic, crushed
1 c chopped celery
3 c chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can slice mushrooms, drained
2 - 4.5 oz. packages long grain & wild rice mix
1 - 3 oz. package slivered almonds

Preheat oven to 350F.
In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Drain fat from skillet.
Stir in the chicken broth, soups, mushrooms & rice mixes. Mix well and spoon mixture into a lightly greased 9x13" baking dish. Sprinkle with almonds.
Cover dish and bake in preheated over for 1.5 hours or until cooked through.

Festive Cranberry-Pineapple Salad

2007-11-27T17:34:00.001-08:00

1 - 20 oz. can crushed pineapple, undrained
1 large package raspberry or cherry gelatin
1 - 16 oz. can whole berry cranberry sauce
1 medium apple, chopped
2/3 c chopped walnuts

Drain pineapple, reserve juice. In medium saucepan combine reserved juice & water to make 3 cups; heat to boiling. Add gelatin; stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1.5 hour or until slightly thickened.
Stir in pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl or mold.
Refrigerate 4 hours or until firm.

Chocolate Pecan Pie

2007-11-27T17:31:00.000-08:00

1/3 c cocoa
4 c sugar
1 c flour
2 c water
1 - 12 oz. can evaporated milk
1 T vanilla
2 c pecan halves
2 deep dish pie crusts

Combine sugar, flour & butter; mix until it is the consistency of corn meal. In a large sauce pan combine cocoa & water. Mix until cocoa is fully dissolved then add the evaporated milk & bring to a boil. After the cocoa & water have come to a boil add the flour mixture. Then add the vanilla & nuts. Pour into pie crusts & bake at 350F for approximately 45 minutes.

Zesty Green Beans

2007-11-27T17:29:00.000-08:00

2 lbs. fresh green beans
1 pkg dry Italian salad dressing mix
1/4 c. butter, melted
1/4 c. parmesan cheese

Cook green beans. Drain. Add mixture of other ingredients. Heat in a baking dish in the oven before serving.

Beef Steak Stroganoff

2007-11-27T17:27:00.000-08:00

2 lbs. sirloin steak, cut 1 inch thick
2 tbsp. cooking oil
1 1/2 tsp. salt
1/8 tsp. pepper
2 med. onions, sliced
1 can sliced mushrooms
2 tbsp. all-purpose flour
1/4 tsp. paprika
1 can beef broth
1 tsp. Worcestershire sauce
1 c. dairy sour cream
Hot cooked noodles

Slice steak into 1/2 inch thick strips. In large skillet, quickly brown about 1/3 of meat at a time in hot oil. Season with salt and pepper. Remove from skillet; keep warm. In same skillet, cook onion and the undrained mushrooms, covered, for 3 to 4 minutes or until onion is just tender; push to one side. Blend flour and paprika into pan drippings. Add beef broth and Worcestershire sauce. Cook and stir until thickened and bubbly. Return beef to skillet. Stir in sour cream; cook slowly until just heated through. Serve over hot cooked noodles. Makes 6-8 servings.

Beef & Parmesan Pasta

2007-11-14T16:40:00.000-08:00

A favorite standby!

1 lb. lean ground beef
1 - 14 oz. can beef broth
1 - 14 oz. can Italian style diced tomatoes, drained
2 c uncooked bowtie pasta
2 c sliced zucchini
3/4 c grated parmesan cheese

Brown beef in a large skillet, breaking up into 3/4" pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat & add the beef broth, tomatoes & pasta. Bring to a boil & reduce heat to medium.
Cook uncovered, for 15 minutes, stirring frequently.
Add zucchini & continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to skillet & stir in the cheese; heat through. Sprinkle each serving with more cheese.

Broccoli & Cheese Soup

2007-11-13T19:35:00.000-08:00

1/2 c butter
1 onion, finely chopped
16 oz. frozen baby broccoli florettes
4 - 14.5 oz. cans chicken broth
1 1/2 lb. Velveeta, cubed
2 c milk
1 t garlic powder
2/3 c cornstarch
1 c water
Salt & fresh ground pepper

In a soup pot, melt butter. Cook onions until soft. Add broccoli & chicken broth. Cook 10-15 min.
Reduce heat. Stir in Velveeta until melted. Mix in milk & garlic powder.
In a small bowl, mix together cornstarch & water. Turn up the heat on the soup & add the cornstarch mixture to the soup. As the soup boils (for about 5 minutes) it will thicken.
Add salt & ground pepper to taste.

Pumpkin Spiced Cookies

2007-10-26T14:15:00.000-07:00

2 1/2 c flour
1 t baking soda
1/2 t salt
1 c butter, softened
16 oz. canned pumpkin
1 t vanilla
12 oz. semi-sweet chocolate chips
1/2 t nutmeg
1/2 t cinnamon
1/2 t ground cloves
1 c sugar
2 eggs
1 c chopped walnuts (optional)

Preheat oven to 375F. In a small bowl combine flour, baking soda, salt & spices. Set aside. In a large mixer beat butter & sugar until creamy. Add pumpkin, eggs & vanilla & mix in. Gradually add flour mixture. Stir in chocolate chips & nuts. Drop cookies by tablespoonfuls into a well greased cookie sheet.
Bake 18-20 minutes, until edges are lightly browned. Let stand 5 minutes on the sheet. Remove from cookie sheet & cool completely.

The Best Chocolate Chip Cookies

2007-10-11T12:47:00.000-07:00

2 1/4 cups all-purpose flour.
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Skillet Baked Ziti

2007-09-17T15:49:00.000-07:00

1 T olive oil
6 cloves garlic, minced
1/4 t red pepper flakes
salt
fresh ground black pepper
28 oz. canned diced (or crushed) tomatoes
3 cups water
3 3/4 c dry ziti pasta (or penne)
1/2 c heavy whipping cream
1/2 c grated parmesan cheese
1/4 c minced fresh basil
1 c shredded mozzarella

Preheat oven to 475°F. Place oven rack in middle position. Measure out water and pasta.
Combine oil, garlic, pepper flakes, and ½ teaspoon salt in 12-inch ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15 to 18 minutes. While pasta is cooking, measure out cream, Parmesan and basil.
Stir in cream, Parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Notes:
- If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking.
- Be sure to preheat your oven before assembling the ingredients.

Chocolate Zucchini Bread

2007-08-09T19:33:00.000-07:00

3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 T ground cinnamon
1 t baking soda
1/2 t baking powder
1 t salt
2 cups white sugar
3 eggs
1 cup vegetable oil or applesauce
2 t vanilla extract
2 cups shredded zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Jambalaya

2007-07-20T10:20:00.000-07:00

2 T. Butter
1 medium onion, chopped
1 c. chopped bell pepper (any color)
1 c. rice
2 c. chicken broth
2 cloves garlic, minced
1 lb. Smoked sausage, cut into ¼” slices
1 – 14 oz. Can diced tomatoes
3 T green pepper sauce
Cajun seasoning to taste

Melt butter in a large heavy saucepan over medium-high heat. Add onion, bell pepper, garlic & smoked sausage. Cook for 5 minutes or until vegetables are tender, stirring often.
Stir in rice, broth, green pepper sauce, tomatoes & Cajun seasoning. Mix well & bring to a boil.
Reduce heat, cover & simmer 25 minutes or until rice is tender.Remove from heat & let sit for 5 minutes longer before fluffing with a fork.

Sunday Best Fruit Salad

2007-06-18T15:42:00.000-07:00

1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored and chopped
1 (21 ounce) can peach pie filling
2 bananas, peeled and sliced
3 kiwis, peeled and sliced
1 pint strawberries, de-stemmed and sliced

In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
In a large salad bowl, combine the peach pie filling and pineapple chunks.
Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add sliced bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
Remove bananas from pineapple juice and add to pie filling mixture. Add strawberries and kiwis toss together. Chill and serve.

Creamy Cucumber Salad

2007-06-18T15:41:00.000-07:00

2 tbsp sour cream
1 tsp fresh grated lemon peel
1 tsp lemon juice
1/8 tsp salt
1/8 tsp black pepper
2 cups cucumber, seeded and coarsley chopped
1/4 cup thinly sliced red onion, cut in half
1 tbsp chopped fresh mint leaves

Combine sour cream, lemon peel, lemon juice, salt and pepper in medium bowl. Stir in cucumber, red onion and mint. Cover; refrigerate at least 1 hour.

Corn, Avocado & Tomato Salad

2007-06-13T17:19:00.000-07:00

2 cans corn, drained
3 avocados, cut into 1/2" pieces
2 pints grape tomatoes, halved
1/2 c red onion, finely diced
2 T olive oil
Juice of 2 large limes
Zest of 2 limes
1/2 c chopped fresh cilantro
salt & pepper to taste

Place corn in a large bowl. Add avocado, onion & tomatoes. In a separate bowl whisk together olive oil, lime juice, lime zest, cilantro, salt & pepper. Stir dressing into salad & refrigerate, covered, until served.

Joe's Crab Shack Buttered Parsley Potatoes

2007-06-12T15:45:00.000-07:00

1 1/2 lb small red potatoes, cut into bite-sized chunks
1/4 t salt
2 T fresh parsley, finely chopped
4 T butter

Ina medium pan pan potatoes & salt and cover with water. Bring to a soft boil over medium heat. Cook, uncovered, until fork tender. When tender, drain & place back into pan. Add parsley & butter & cover. Cook on low heat for 20-30 minutes. Stir occasionally to distribute butter & parsley. When ready to serve season with salt & pepper.

Chicken Alla Panna Rosa

2007-06-12T15:44:00.000-07:00

1 tablespoon butter
1 cup finely chopped onion
2 (14 oz) cans whole tomatoes, coarsely chopped
1 cup heavy cream
1 cup fresh basil leaves, julienne
1 tsp salt
1 tsp ground pepper
4-6 boneless skinless chicken breasts

Preheat oven to 450 F. Heat butter in a large skillet over medium heat. Add the onion and cook till translucent.
Increase heat to high; add tomatoes and cook until liquid is almost evaporated. Add cream and bring to a boil; cook until slightly thickened, about 5 minutes. Stir in basil, salt, and pepper. Arrange chicken in a casserole dish and pour sauce on top. Bake 25-30 minutes. Serve over cooked noodles or rice.

Crescent Chicken Bake

2007-06-04T18:41:00.000-07:00

2 cups shredded cheddar cheese ; divided
1 can cream of mushroom and roasted garlic soup
1 cup milk
2 (12-oz) cans chicken ; drained or comparable amount of cooked cubed chicken breast
2 cans refrigerated crescent rolls

In sauce pan combine milk, soup, and 1 cup cheese, heat slowly until cheese is melted. Pour into an 13x9 casserole dish. Separate crescents into triangles and on the wide end add a spoon full of the chicken and roll up. Set each crescent bundle into the soup mixture. Bake at 350 for about 20 minutes until rolls are browned. Top the crescents with remaining cheese and put in the oven until cheese is melted.