For in the kitchen,
Someone lit a matchstick.

Sunday, November 27, 2011

Homemade Apple Sauce

Best apple sauce you've ever had. :)

4-5 Golden Delicious Apples
1/2 C Water
Sugar
Cinnamon

Cut apples into chunks. Be sure to remove skin. Place in a pot to boil. 1/2cup water is an estimation. You just want enough in the pot so the apples don't burn. Also, you could add lemon juice so the apples don't brown. When you can stick a fork into them, they're done. :) Mash apples using a potato masher. Add sugar and cinnamon to your liking. I added two dashes of cinnamon and two tablespoons of sugar and it was plenty sweet. You may want less.

Tuesday, November 15, 2011

BBQ Turkey Meatballs

1 1/2 pound ground turkey (you can also use ground beef)
3/4 cups rolled oats
1 cup milk
3-4 T. onion, finely minced
1 1/2 tsp. salt
Black Pepper, to taste

BBQ Sauce
1 cup ketchup
1 T. sugar
3 T. apple cider vinegar
2 T. Worcestershire Sauce
4 T. onion, minced
1 dash Tabasco

Preheat oven to 375 degrees
Combine all meatball ingredients and place on a baking sheet.  Combine all sauce ingredients.  You can either make the sauce and pour over the meatballs and bake them together or bake the meatballs first and let them soak in the sauce.  I prefer the latter.  Bake for approx. 35-40 minutes or until the meatballs are brown and done.
Take out of oven and place meatballs in a crockpot to keep warm or a shallow dish.  Pour sauce over meatballs and let them marinate.  Serve warm.  Goes well with macaroni and cheese.

Adapted from Pioneer Woman

Thursday, November 10, 2011

Baked Macaroni and Cheese

There are many recipes for baked mac and cheese. I have made many variations with most of them turning out dry. This recipe seems to have the right amount of cheese and moisture.


Ingredients
1 (16 oz.) package elbow macaroni or shell pasta
8 tablespoons butter, divided
2 cups heavy cream or half and half, warm
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese,
1 cup shredded Monterrey Jack cheese,
8 ounces Velveeta, cubed
1 cup Panko breadcrumbs
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees.  Cook pasta according to package directions for 8-10 minutes or until al dente; drain.  Meanwhile, melt 6 tablespoons of the butter.  Transfer pasta to a large bowl and toss with melted butter.  Stir in cream.  Add shredded cheese and Velveeta and mix well.  Season with salt and pepper to taste.  Pour pasta mixture into a greased, 9x13 baking dish (cheeses will not be melted yet).  Melt the remaining 2 tablespoons of butter and stir into the breadcrumbs.  Sprinkle the breadcrumbs over the macaroni.  Bake for 30-35 minutes or until cheese is hot and bubbly and topping is golden brown.
The Panko breadcrumbs can be found at Winco in the bulk foods.  I think they really make a better choice.  This recipe can be found at http://letsdishrecipes.blogspot.com/2010/05/easy-baked-mac-and-cheese.html

Monday, October 3, 2011

Dark Molten Chocolate Cakes

1 pkg (6 squares) Baker's bittersweet baking chocolate
10 tbsp. butter
1 1/2 cups powdered sugar or Splenda
1/2 cup flour
3 whole eggs
3 egg yolks

Preheat oven to 425 F. Grease 6 custard cups or souffle dishes.  Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on medium (50%) 2 minutes or until butter is melted.  Stir with wire whisk until chocolate is completely melted.  Add sugar and flour; mix well.  Add whole eggs and egg yolks; beat until well blended.  Divide batter evenly into prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers.  Let stand 1 min.  Run small knife around cakes to loosen.  Carefully invert cakes onto dessert dishes.  Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired.  Cut in half.  Serve warm.

This recipe is very easy to convert to sugarfree.  Instead of using powdered sugar, substitute with Splenda.  I think Splenda now has a version of powdered sugar.  At the time, I used regular Splenda and the cakes turned out well.
Makes 6 cakes

Adapted from Kraft

Corn Fritter

1 cup flour
1/2 milk
1 tsp. baking powder
1 tsp. salt
1 tsp. vegetable oil
2 eggs
1 cup corn

Heat oil in pan for frying.  Set to medium high heat.  Beat batter together with wooden spoon or mixer.  Fold in corn.  Spoon batter into pan as small pancake size.  Fry both sides until golden brown.  Serve with syrup.

This recipe is very adaptable.  Instead of corn you can substitute shrimp, cubed ham, cut apple pieces, pineapple tidbits and sliced banana.
I used boiled fresh corn and sliced it.  I have also used canned corn.

Adapted from Betty Crocker

Sunday, August 28, 2011

Lemon Fruit Dip

1 Cup Cold Milk
1 Pkg (3.4 ounces) Instant Lemon Pudding Mix
8 ounces Sour Cream


In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for two minutes or until soft-set. Stir in sour cream.  Store in fridge until serving.  


Adapted from Taste of Home

Thursday, July 28, 2011

My Grandpa's Speghetti Sauce

1 lb. ground beef
1 onion
2 tblsp Garlic
Preferred Seasoning (salt, pepper, etc)
1 15 oz. can of Italian tomatoes
1 15 oz. can of diced tomatoes
2 squirts of Worcestershire Sauce
Dash of sugar
1 pkg of Spaghetti sauce mix
1 can Mushrooms
1 small can of tomato sauce

Brown beef in a large pot.  Drain fat.  Although my mom doesn't drain all of it for flavor.  Put all ingredients together and simmer for at least 2 hours on low heat.

Depending on what noodle you use, this sauce can be turned into different meals. Add a larger size elbow noodle for Goulash or Spaghetti noodles for Spaghetti.  

Wednesday, July 20, 2011

Sweet N Sour Chicken

1 can pineapple chunks
1 bottle of your favorite sweet and sour sauce
2 cups of rice
2-3 chicken breasts, frozen
1 cut up red pepper
1 onion, cut
2 tblsp olive oil
1 cup chicken broth


Heat pan and spread with olive oil. Fry onion and pepper together for a few minutes. Add juice of pineapple and then chunks. Bring to s boil. In another pan boil frozen chicken in broth. Season as you desire. When pineapple juice has decreased a little add the bottle of sweet and sour sauce. Turn heat off. Cut chicken into pieces and add to sauce. Sauce will thicken. Serve over rice.

Wednesday, July 13, 2011

Deep Fried Oreos

2 quarts vegetable oil for frying
1 large egg
1 cup milk
2 tsp vegetable oil
1 cup pancake mix
powdered sugar
whip cream
chocolate syrup
1 (18 oz.) pkg cream filled chocolate sandwich cookies

Heat oil in fryer until temp reaches 375 degrees.  Whisk together the egg, milk and oil until smooth.  Stir in the pancake mix until there are no lumps. Dip the cookies in the batter one at a time, and carefully place them into the fryer. Fry about 4 or 5 at a time to prevent crowding. Cook until golden brown, about 2 minutes.  Drain on a plate lined with paper towels. 
Sprinkle with powdered sugar, add a dollop of whip cream and top with chocolate syrup. 
So So So So  good!
Recipe adapted from Allrecipes.com

Saturday, July 9, 2011

Banana Bread

1 cup sugar
1/3 cup margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3-4 med. size)
1/3 cup water
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped walnuts

Heat oven to 350.  Grease bottom only of loaf pan.  Mix sugar and margarine in a bowl.  Stir in eggs until blended.  Add bananas and water; beat for 30 seconds.  Stir in remaining ingredients, except nuts, just until moistened.  Stir in nuts.  Pour into pan.  Bake until toothpick inserted in center comes out clean (about 60 minutes). Let cool for 5 minutes.  Loosen sides of loaf pan;remove from pan.  Cool completely before slicing.

Adapted from Betty Crocker Cook Book

Spring Salad

Salad:

1 head red lettuce
1 head green lettuce
1 head iceberg lettuce
1 pound shredded mozzarella cheese
2 cups parmesan cheese
1 pkg slivered roasted almonds (roast almonds in oven for 5 minutes)
1 pkg slived mushrooms
1 pkg crasins
1 pound bacon, crumbled

Vinaigrette:

2 cups sugar
1tsp salt
4 tsp dry mustard
1 cup oil
1 cup red onion

Blend, in a blender, first 5 ingredients together.  Slowly add the oil.  1 tsp poppy seeds are an optional add in. 

Thursday, June 16, 2011

Carrot Cake with Cream Cheese Frosting

2 cups sugar
4 eggs
1-1/4 c. oil,
1 tsp. salt
1-1/2 c coarsely grated carrots
2 c. flour
2 tsp. cinnamon
1 tsp. baking SODA
1/2 c chopped nuts (this is totally optional)

Mix sugar, eggs, oil together and cream well. Add all dry ingredients. Add carrots and nuts. "Pam" a cake pan and bake at 325 degrees for one (1) hour.

Cream Cheese Frosting: 1 3-ounce package cream cheese, 1 cube butter, softened (NOT melted), 2-1/2 c. powdered sugar, 1 scant tsp. vanilla. Mix all ingredients together and frost cooled cake. 

Refrigerate cake. 

Thursday, June 9, 2011

Pizza Casserole

This tastes just like pizza.  John loved it. Definitely a family favorite.

  • 4 cups Uncooked Extra Wide Egg Noodles
  • 1 whole Small Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 whole Green Bell Pepper, Chopped
  • ½ cups Mushrooms, Sliced (optional)
  • 1 can (4 Oz. Can) Sliced Black Olives
  • 1 package (about 6 Oz. Package) Sliced Pepperoni (You Can Use Turkey Pepperoni)
  • 1 package (6 Oz. Package) Sliced Canadian Bacon
  • ½ pounds Lean Ground Beef
  • 1 teaspoon Italian Seasoning
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • 1 jar (26 Oz. Jar) Spaghetti Sauce
  • ¼ cups Milk
  • ¼ cups Ranch Dressing
  • ¼ cups Grated Parmesan Cheese
  • 1-½ cup Shredded Mozzarella Cheese
  • 2 Tablespoons Chopped Parsley (fresh Or Dried)

Preheat oven to 375 degrees F.
2. Cook noodles according to package directions. Rinse.
3. In a large skillet, saute onions with meat until onions are soft and meat is brown.
4. Add garlic and saute until fragrant (about 1 minute). Add green pepper, mushrooms (optional) and black olives (optional) and cook for 5 minutes.
5. While vegetables are cooking, cut pepperoni slices in half. Cut Canadian bacon slices into quarters.
6. Add pepperoni and Canadian bacon to the skillet and brown for 2–3 minutes.
7. Add Italian seasoning, salt and pepper.
8. Stir in spaghetti sauce, milk, ranch dressing and grated parmesan cheese. Stir in cooked egg noodles until evenly coated.
9. Spray a 9×13 glass baking dish with non-stick spray. Pour casserole mixture into baking dish. Top with mozzarella cheese and chopped parsley.
10. Bake, uncovered for 20 minutes, or until cheese is melted

Chicken and Broccoli Casserole

4 chicken breasts, boiled and chopped
2 pkg. frozen broccoli
1/2 cup milk
1/4 cup Miracle Whip
1/4 cup Mayonnaise
1 can cream of chicken soup
Parmesan or cheddar cheese, grated

Cook broccoli, drain and arrange in a 9X13 casserole dish.  Put chicken pieces over the broccoli.  Make sauce of milk, salad dressing, mayonnaise and soup.  Salt and pepper to taste.  Heat until creamy.  Pour over chicken.  Sprinkle cheese on top.  Cook 1/2 hour covered, and 1/2 hour uncovered at 350 degrees.  Serve over rice.

Wednesday, June 8, 2011

The Sally Lunn Bun

I was fortunate enough to eat lunch at the oldest house in Bath, England, while visiting there.  The history of Bath is everywhere and it was hard to soak it all in, but at the same time I was in my element between Jane Austen and the natural history of the city.
Jane Austen may never have tasted a Sally Lunn Bun but she did enjoy a few cups of tea a day.  We can assume that some sort of bun was served with tea. Also, we know that she did spend some time in Bath.  Unlike Austen, I loved Bath and would love to return. 
This recipe has been adapted to use muffin tins. 

(Makes 18 ) 4 packed cups (20 ounces) unbleached all-purpose flour
1/3 cup sugar
2 1/4 teaspoons (1 package) instant yeast
1 1/2 teaspoons salt
1 stick (1/2 cup) unsalted butter
4 large eggs
1 cup milk

In medium bowl (I use a 2-quart glass measure), whisk together flour, sugar, yeast and salt. In small saucepan, melt butter.
With electric mixer, beat the eggs until fluffy and pale lemon yellow, about 5 minutes. Add the milk and beat until smooth, about 1 minute. By hand with a dough whisk or wooden spoon, add the flour mixture to the egg mixture in three additions, alternating with the melted butter and beginning and ending with the flour mixture. Cover with lid or plastic wrap. Place in refrigerator for at least 24 hours and up to three days.
About 2 1/4 hours before serving time, remove dough from refrigerator. Stir down the dough, just a few strokes, with a wooden spoon. With a 1/4-cup measure or scoop sprayed with cooking spray, scoop dough into well-greased or cooking-sprayed standard muffin tins. Lightly butter a sheet of plastic wrap and place, buttered side down, over the buns. Let rise until puffy but likely not doubled in volume, about 1 3/4 hours. During last 15 minutes, preheat oven to 375 degrees.
Uncover buns. Bake at 375 degrees about 25 minutes, or until golden brown. Transfer tins to wire racks and let cool for 5 minutes. Turn the buns out of the tins onto the racks and serve warm or continue to cool before storing.

Adapted from Jane Austen's World blog

Tuesday, May 24, 2011

Sour Cream Noodle Bake

  • 1-¼ lb. ground meat
  • 15-ounces Tomato Sauce
  • ½ teaspoons Salt
  • Freshly Ground Black Pepper
  • 8 ounces Egg Noodles
  • ½ cups Sour Cream
  • 1-¼ cup Small Curd Cottage Cheese
  • ½ cups Sliced Green Onions 
  • 1 cup Grated Sharp Cheddar Cheese
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Adapted from the Pioneer Woman

Thursday, May 5, 2011

The Worst Cookies Ever

3/4 cup margarine
1/4 cup Sprite
1/4 relish
1/4 cheese sauce
Hit of Teriyaki sauce
Hit of blue cheese dressing
Hit of Dijon mustard
1 cup flavored carbonated water
2 cups flour
Hit of pizza sauce
4-5 crackers
1/4 cup peanut butter and jelly (mixed)
1 boiled egg with a little shell
1/2 cup corn meal
1 jar (11.75 oz.) sugar free chocolate fudge

Preheat oven to 350 degrees.  Coat a baking sheet with foil.  In a large mixing bowl beat together all ingredients until smooth.  Add flour and whatever else you want until a thick dough forms.  Drop the dough by the tablespoonful onto a baking sheet, spacing the cookies about 2 inches apart.  Bake until cookies are golden brown or black.  Store in an airtight container for up to 10 years.  They might even last forever if you add enough salt.

Thursday, April 14, 2011

Ressurection Rolls

Crescent rolls
Melted butter
Large marshmallows
Cinnamon
Sugar

Preheat oven to 350 degrees.

Each marshmallow represents Jesus.
  Dipping the marshmallow in butter represents the oils of embalming.  Dipping the marshmallow in the cinnamon and sugar represents the spices used to anoint the body.  The crescent roll represents the cloth that Jesus was wrapped in.  Wrapping the marshmallow with the crescent roll represents the wrapping of Jesus’ body after death.  The oven represents the tomb.  After the rolls have cooled, you can open the rolls (cloth) and discover that Jesus is not longer there, He is Risen.  The marshmallow and the crescent roll should be puffed up, but empty.

Dip the marshmallow in melted butter. Then dip the buttered marshmallow in the cinnamon and sugar. Then wrap the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.)

Place in a 350 degree oven for 10-12 minutes. Let cool.

BAKING NOTE:
 It might help to cut the large marshmallow in half. Then instead of baking them on a cookie sheet put them into cupcake papers and bake them in the muffin tin.

Saturday, April 9, 2011

Cottage Cheese Pancakes

This is my favorite recipe for pancakes.  It is a good way to use your left over, expired (really! it's okay), tubs of cottage cheese.  They are so creamy, too. 
This recipe is easily turned into low fat.  Just use low fat or fat free cottage cheese and use only egg whites.

3/4 cups all-purpose flour (spooned and leveled)
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup cottage cheese
2/3 cup milk
2 large eggs whites
1/2 teaspoon vanilla extract
5 teaspoons vegetable oil

Put together flour, sugar, baking powder, and baking soda.  Mix together with a wire whisk.

Add cottage cheese, milk, eggs, and vanilla together with flour mixture.  Stir together with spoon.  Batter is supposed to be lumpy. 

Spread some vegetable oil on a griddle or in a pan.  Take a paper towel to spread the oil.  Fry for a few minutes on each side.  The pancakes will be golden brown on the outside becuase of the sugar.  Enjoy!

Beef Steak Pie

3 lb. Lean Round Steak, cut into 1/2 to 3/4 inch cubes 
1 Bay Leaf
1 can Beef Consomme   
2 med. Onions, thinly sliced
1 lb. fresh Mushrooms, sliced  
1 c. Chopped Celery (use leaves)
1 1/2 tsp. Dill Weed
Dash of Salt and Pepper
1 tbsp. Worcestershire Sauce 
1 (9 inch) unbaked Pie Shell
 
Brown beef in butter in a large skillet. Sprinkle with flour. Stir in the consomme, bay leaf, onions, mushrooms, celery, dill weed, salt, pepper, and Worcestershire sauce. Cover and simmer for 45 minutes. Remove bay leaf.

Put in a 2-quart casserole and cover with pie shell. Seal edges with fork.  Brush with about 1 tablespoon of melted butter, and bake at 350 degrees for 30 minutes or until crust is golden brown.

Serves 6

Adapted from cooks.com

Provencal Potato Salad

1 ¼ pounds small red potatoes
1 cup (1-inch) pieces green beans
1 cup cherry tomatoes, halved
¼ cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons whole-grain Dijon Mustard
1-tablespoon fresh thyme leaves
¾ teaspoon salt
1/4 teaspoon freshly ground black
pepper
3 tablespoons chopped fresh parsley
9 kalamata olives, pitted and quartered

Place potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and
simmer 20 minutes. Add beans; cook 1½ minutes. Drain and rinse with cold water until cool.
Cut potatoes into quarters; place potatoes and beans in a large bowl. Add tomatoes and onion;
toss gently to combine.

Combine oil and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
Pour over potato mixture; toss gently to coat. Stir in parsley and olives just before serving.

Yield: 6 servings (serving size is 1-cup)

Friday, April 8, 2011

Monterey Sausage Pie

1 lb. pork sausage
1 cup chopped onion
1 cup chopped sweet red pepper
1/2 cup chopped fresh mushrooms
3 teaspoons minced garlic
2-1/2 cups shredded Monterey Jack cheese, divided
1-1/3 cups milk
3 eggs
3/4 cup biscuit/baking mix
3/4 teaspoon rubbed sage
1/4 teaspoon pepper

In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink.  Add garlic, cook 1 minute longer.  Drain.  Stir in 2 cups cheese.  transfer to a greased 9 inch deep dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper.  Pour over sausage mixture.

Bake at 400 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.  Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted.  Let stand for 10 minutes before cutting.

Adapted from Taste of Home

Thursday, April 7, 2011

Alfredo Chicken 'N' Biscuits

I used frozen broccoli and fresh carrots, something I had on hand.  I heated them over medium heat until the carrots were tender.  I also used a few pre-made biscuits and topped with a little shredded cheese.

2 cups chopped fresh broccoli
1-1/2 cups sliced fresh carrots
1 cup chopped onion
2 tablespoons olive oil
2 cups cubed cooked chicken
1 carton (10 ounces) refrigerated Alfredo sauce
1 cup biscuit/baking mix
1 cup milk
1/4 teaspoon dill weed

In a large skillet, saute the broccoli, carrots and onion in oil until crisp and tender.  Stir in chicken and Alfredo sauce; heat through. transfer to a lightly greased square baking dish.

In a small bowl, combine the baking mix, milk and dill just until moistened.  Drop by rounded tablespoonfuls onto chicken mixture.

Bake, uncovered, at 400 degrees for 18-22 minutes or until bubbly and biscuits are golden brown.

Adapted from Tasteofhome

Monday, April 4, 2011

Cucumber Punch

This is my families favorite drink when we get together.  So easy and sooo good.  The recipe calls for diet 7-up, which tastes better.  You can use regular 7-up but it does taste different, not as good in my opinion.  During the holidays we use the pomegranate 7-up.  

1 Cucumber
1 bag Ice
1 can frozen Limeade
1 2-liter of Diet 7-Up

Place ice in a large punch bowl.  Empty can of limeade and pour the 2 liter over the ice and limeade.  Slice a cucumber and add to the punch.  Stir, mixing until limeade is dissolved.

This recipe is extremely easy to prepare and taste like you slaved over it.  You can use regular soda, however, it will not taste the same as with a diet version.  During the holidays we have used Pomegranate 7-Up and it is wonderful.

Cowboy Caviar

This is a family favorite.   Plus, it is a great tasting way to incorporate fiber and protein.

1 bunch Cilantro
1 bunch Green Onion
1 can Black Eyed Peas
1 can Black Beans
1 can Corn
4 Tomatoes On the Vine
1 pkg Italian Salad dressing
1 bag Fritos

1. Mix Italian dressing package according to directions on the packet. 
2. Rinse beans and corn with water, using a strainer.  Place in a large bowl.
3. Slice tomatoes into small chunks.  Cut up cilantro (about 1/4 of bunch) and slice green onions (a few stems).
4.  Pour dressing over salad and mix well.

The great thing about this recipe is that you can change it up and it still tastes great.  I have used kidney beans instead of black beans.  Some people prefer more cilantro and/or green onion added, which is fine.  I have used bottled Italian dressing instead of the package.  Although I wouldn't recommend doing it this way, unless you are familiar with this recipe.  Approx. 1/4 of the bottle. 
Also, you may serve it with whatever style chip you prefer.  However, my family prefers Frito scoops. 

Thursday, March 24, 2011

Chicken Cordon Bleu

10 Slices of Ham
8-10 Chicken Breasts
10 Slices of raw Bacon
2 cans Cream of Chicken Soup
1 pint Sour Cream


Line a 9X13 baking dish with the slices of ham.  Wrap bacon around chicken and align within the baking dish.  Mix soup and sour cream in a separate bowl.  Pour soup mixture over top of chicken.  Bake at 200 degrees for 8 hours, covered.

Monday, March 21, 2011

Hawaiian Chicken

1 can Chicken
1 Apple
1 can chunk Pineapple
1 cup Celery
1 tsp Sesame Seeds

5 tbsp Mayonnaise
1/2 tsp Curry Paste or Curry Powder

Mix the Curry with the Mayonnaise first.  Then add it to the other ingredients.  Makes about 4 servings.  Serve over hot rice.

Wednesday, March 9, 2011

Blue Ribbon Chocolate Chip Cookies

Recipe

2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks or 1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)

Preheat oven to 300 degrees

In medium bowl, combine flour, soda, and salt.  Mix well with a wire whisk.

In a large bowl with electric mixer, blend sugars at medium speed.  Add butter and mix to form a grainy paste, scraping down the sides of the bowl.  Add eggs and vanilla extract, and mix at medium speed until just blended.  Do not over mix.

Add the flour mixture and chocolate chips, and blend on low speed just until just barely mixed.  Do not over mix.  Drip the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until golden brown.  Immediately transfer cookies with a spatula to a cool, flat surface.

Yields about 3 1/2 dozen

Secrets from the Mrs. Fields Kitchen

1) Use the best products available.  All Mrs. Fields cookies start with the best, finest ingredients.  Mrs. Fields uses a special blend of vanilla extracts from the vanilla bean grown in Madagascar and Indonesia.  This special blend of vanilla extract was designed personally by Debbi Fields nearly 30 years ago.

2) Don't use too much flour or you won't have a round cookie.

3) Use partially melted butter to keep your cookies from looking dark and greasy.

4) Use frozen or cold dough balls.  Just put your dough in the freezer or refrigerator when you're done mixing.  This will prevent cookies from browning too quickly and will help them not to spread too far.

5) Use parchment paper not cooking spray.  This will prevent cookies from sticking and help you to easily transfer them off the hot tray and stop the baking process when they come out of the oven.

6) Make sure your oven is clean.  If there is carbon buildup in the oven it will cause cookies to brown too quickly.

7) Try baking coolies at a lower temperature for a longer period of time. This will give you a chewier cookie.

8) And once you're cookies are done, remove them from the hot tray immediately.  This stops the baking process.

Adapted from Mrs. Fields Kitchens

Friday, February 25, 2011

Ham and Cheese Cannelloni

1 cup whole milk ricotta cheese, or cottage cheese
1 cup shredded mozzarella cheese
1 large egg
1 (15 ounce) jar Alfredo Sauce, or make your own
8 egg roll wrappers (available in the frozen Asian or refrigerated section)
8 slices deli ham
1/2 cup freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400 degrees.  In a medium bowl, combine the ricotta, mozzarella and the egg.
2. Reserve 3/4 cup of Alfredo Suace and spread the reamining sauce in the bottom of a 9X13 baking dish.
3. Arrange an egg roll wrapper on a work surface.  Spread 3 tbsp of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly roll style.  Repeat with the remaining wrappers and place the cannelloni seam side down, in a single layer in the baking dish.
4. Spoon the reserved Alfredo Sauce over the cannelloni, top with cheese and back for 20 minutes, or until golden brown.


Classico.com

Pork Tenderloin with Peaches and Pecan Sauce

1 tbsp olive oil
1 pork tenderloin (about 1 lb.), cut into 3/4" thick slices
2 cloves garlic, minced
2 green onions, sliced
1 can Golden Mushroom soup (Campbell's)
1 can (15 oz.) sliced peaches in juice, drained, reserving juice
3 tbsp low sodiumm soy sauce
2 tbsp honey
1/4 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

1.  Heat oil in skillet over medium high heat.  Add pork and cook until well browned on both sides.  remove pork from skillet.
2.  Add garlic and onions to skillet and cook and stir 1 min. Stir soup, peach juice, soy sauce, and honey in skillet and heat to a boil.  Cook 5 min. or until soup mixture is slightly reduced.
3.  return pork to skillet.  Stir in peaches.  Reduce heat to low.  Cook until pork is cooked through.  Stir in pecans.  Serve pork and sauce with rice.  Sprinkle with sliced green onion, if desired.

Campbell's Kitchen

Tuesday, February 22, 2011

Coconut Crap

3 cups Corn Chex (optional)
3 cups Rice Chex
1/2 cup nuts (cashews, peanuts and/or almonds)
1/2 cup shredded coconut
1/2 cup light corn syrup
1/2 cup butter
1/2 cup white granulated sugar
1/2 tsp vanilla

Combine Chex, nuts, and coconut in a large bowl. Set aside. Line a cookie sheet with wax paper. In a medium saucepan, combine the corn syrup, butter, sugar, and vanilla. Boil for 2 minutes, stirring occasionally. Take off heat, and pour over the Chex mix and stir until evenly coated. Spread out onto cookie sheet and let set for a few minutes.

Friday, February 18, 2011

Screemin Manicotti

Sauce:
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced (this can be added to meat while frying instead of sauce)
1/2 teaspoon red pepper flakes, optional (this can be added to meat while frying instead of sauce)
1/2 teaspoon salt
2 teaspoons dried basil
2 tablespoons dried parsley
1 tablespoon onion powder (optional)
2 tablespoons dried oregano


Cheese Filling and Pasta
3 cups part-skim ricotta cheese or cottage cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
1 pound sausage or beef, cooked
16 no-boil lasagna noodles (you use the regular kind of noodles, just boil until al-dente so you can roll them up)

Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a spoonful, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

 

Cheesy Chicken and Vegatable Casserole

2 cups cut up chicken
2 cups elbow pasta, cooked
1 jar (16 oz) cheddar cheese pasta sauce
1 bag frozen broccoli, cauliflower, and carrots, thawed, drained
1 1/4 cups Bisquick mix
1/4 cup grated Parmesan cheese
1/4 firm butter or margarine
1 egg, slightly beaten

  1. Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
  2. In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  3. Bake 20 to 22 minutes or until topping is light golden brown.
Adapted from Betty Crocker

Wednesday, February 16, 2011

Pork Loin

My mom came across this recipe before I was married.  Shortly after marrying my husband, we went over to my mother's to eat dinner and this is what she made.  This is my husbands all time favorite meal. 

1 plain pork loin
1/2 cup oil
1/3 soysauce
1/4 red wine vinegar
3 tablespoons lemon juice
2 tablespoons worchestershire sauce
3 cloves garlic
1 tablespoon parsley
1 tablespoon Grey Poupon mustard
1/2 teaspoon pepper
1 teaspoon ginger

Mix all ingredients together and put in a Ziploc bag.  Let sit for an hour or more in your fridge.  Place loin with sauce in a pan and cover with foil.  Bake at 275 degrees for 2 1/2 hours.  take foil off and bake at 350 degrees for 20minutes.  Flipping the loin a few times to let brown. 

Make sure to pour the sauce over the pork loin pieces you place on your plate.  

My mother serves this with baked cut potato, corn or any vegetable of your choice, and rolls.   

Chicken and Sun Dried Tomatoes

When my grandmother was alive this was her all time favorite food.  She would request it often, but it wasn't a bother becuase it is that good to eat.

4 chicken breats halves, skinless and boneless, each cut in 6 pieces
2-1/2 tablespoons olive oil or butter
1 large shallot minced
1 tablespoon Dijon mustard
2/3 cup heavy cream
2 tablespoons white wine (can use the white wine bought in the grocery store)
1-1/4 cup chicken broth
2 tablespoons cornstarch
1 cup dried tomato halves

Soften tomatoes in hot water.  Cut into strips.  heat oil in skillet and saute chicken pieces 4 to 5 minutes.  Using slotted spoon, removed chicken to platter.  Saute shallot one minute, then add 1 1/4 cup chicken broth and remaining ingredients.  Add 2 tablespoons cornstarch.  Simmer and stir until sauce thickens.  Return chicken to skillet, simmer until heated.  Serve over rice or angel hair pasta. 

Beignets

I found this recipe a few years back and have used it over and over.  These "doughnuts" do take some time but they are very good.

1 package active dry yeast, which usually equals 1 tblsp
1-1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar

Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of sugar and stir until thoroughly dissolved.  Let proof for 10 minutes.  Add the rest of the sugar, salt, eggs, and evaporated milk.  Gradually stir in 4 cups of flour and beat with a wooden spoon until smooth and thoroughly blended.  Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.  Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.

Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.

Heat the oil in a deep fyer to 360 degrees.  Fry the beignets about 2-3 minutes until both sides are golden brown.   Frying 3 to 4 at a time (batch) turn them over in the oil with tongs once or twice to get them evenly brown.  Drain each batch, place on a platter lined with several layers of paper towles, and keep warm in a 200 degree oven until ready to serve.

Serve beignets with powdered sugar and a hot drink.
Adapted from the Gumbo Pages

Tuesday, February 15, 2011

Hawaiian Coconut Buns

This recipe calls for frozen rolls.  However, I usually just buy the Hawaiian bread rolls and skip the thawing process.   You could even bake your own rolls. 

1 Bag Dinner Rolls
1 Can Coconut Milk
1 Can of Water
1 Cup Sugar
2 Tablespoons Cornstarch


If using frozen rolls rise in a 13" X 9" cake pan. 

In a quart sauce pan, mix coconut milk, water and sugar. In a small bowl, mix corn starch and a few tablespoons of cold water till all clumps are gone. Bring the coconut sauce to a boil then add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minuites to cool. Serve warm.

If using non frozen rolls just place then in the pan and pour sauce over then.  Then put them in the oven until warm.  

Left over sauce can be used to smother rolls when served individually or for a second pan.

Saturday, February 12, 2011

Pasta Primavera with Pesto

9oz Rigatoni pasta
16 oz frozen broccoli stir-fry vegetables
8 oz light sour cream
1 packet pesto, prepare according to directions, only will use 2 tablespoons
1/4 teaspoon salt
1/4 cup shredded parmesan cheese
1/4 teaspoon pepper


Cook pasta and vegetables in boiling water for 5-7 minutes.  Drain and return to pan.  Combine sour cream, pesto and salt, stirring well.  Gently stir in sour cream mixture into pasta and sprinkle with Parmesan cheese and pepper. 
Optional:  Grilled chicken


Italian Sausage and Garbanzo Beans

This recipe is pretty flexible which is one of the reasons why I like it so much.   The recipe calls for fresh herbs, but unless you have a garden (which is fun) this really isn't practical.  Dried herbs are just as good.  You can serve with rice or noodles with a vegetable on the side.

1 pound smoked sausage
1 medium onion, diced
2 whole garlic cloves, minced
3/4 cup red wine (I used red cooking wine)
1 – 28 oz. can whole or diced tomatoes
1 – 16oz. can garbanzo beans (chick peas), drained
6-7 largish fresh basil leaves, rough chopped
1/2-1 teaspoon fresh thyme
1 teaspoon fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper

In a medium size skillet or sauté pan, brown sausage for a few minutes over medium heat. Remove the sausage from the pan and set aside.
You can either use the same pan you sauted the sausage in and keep some of the grease from that or add 1-2 tablespoons of olive oil to another pan and sauté the onion and garlic over medium heat until slightly transparent, about 5-7 minutes.
Next, add the red wine. Simmer the onion, garlic and wine for a few minutes until it reduces a little.
After the wine has reduced, add the tomatoes, garbanzo beans (drained), chopped herbs, salt, and pepper. If you’re using whole tomatoes instead of diced, mash them up just a bit at this point. Simmer over medium heat for about 15-20 minutes.
Add the sausage back into the pan.  Sauce will thicken slightly.
Adapted from She Wears Many Hats Blog

Tuesday, January 11, 2011

Peanut Butter and Jelly Muffins

1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tbls baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1 egg or 1/4 cup egg substitute
1/2 tsp melted butter
1 tsp vanilla extract
Cooking Spray
1/4 cup strawberry or favorite flavor jam

Preheat oven to 400 degrees.  Combine flours, sugars, baking poweder and salt in a large bowl; stir with a whisk.  Make a well in center of mixture.  Combine milk and next 4 ingredients (through vanilla) add to flour mixture, stirring until moist.  Spoon batter into 12 muffin cups coated with cooking spray.  Fill each cup half full with batter.  Spoon 1 tsp jam into each cup.  Spoon remaining batter on top to cover jam.
Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Llet cool in pan for 5 minutes. 

Chicken Fettucine Alfredo

Alfredo Sauce:
1/2 cup Butter
1/2 cup Cream cheese
2/3 cup Grated Parmesan
Milk (as needed)
Parsley
Salt and Pepper
Pasta Noodles (traditionally Fettuccine)

Chicken Ingredients:
4 boneless/skinless Chicken breats
1 cup Lemon Juice
Lemmon pepper seasoning
Onion Salt
Minced Garlic
Ground pepper

Melt butter and cream cheese together on low heat, stirring constantly until butter and cream cheese are melted.  They will separate.  Then add in Parmesan cheese while stirring on low heat.  Finally add milk a little at a time until sauce reaches desired consistency.  Add parsley, salt and pepper to taste.
Place chicken in a frying pan. Pour in lemon juice and top with a dash of onion salt, a small amount of garlic, ground pepper and lemon pepper.  Cook on medium to low heat, until chicken is no longer pink.  Pour alfredo sauce on pasta noodles.  Top with sliced chicken breast.

Other topping could be Broccoli, cooked Shrimp or Artichoke Heart.

Monday, January 10, 2011

Parmesan Crusted Chicken and Garlic Cream Sauce

I found this in my recipe binder.  It was featured on Good Things Utah in 2005.  I couldn't find Parmesan Ranch Croutons so I used Parmesan Caesar Croutons.

3-5 boneless, skinless chicken breasts
Parmesan Ranch croutons
Flour
Egg whites
Penne Pasta
3 T butter
2 Garlic cloves, pressed or chopped
1-1/4 cup chicken stock
1 cup cream
1 can mushrooms or fresh
Optional steamed broccoli


Crush croutons.  Whisk egg whites.  Dip each piece of chicken into a little bit of flour then into egg whites and coat with crouton crumbs.  Place on baking sheet and put in 425 degree oven.  Bake for 25 minutes.


Cook penne pasta according to package directions, drain and set aside.  To make sauce; melt butter and add garlic. Saute for a few minutes and add mushrooms and stock.  Simmer for 5 minutes.  Add cream and let sauce reduce by half.  Add broccoli if desired.


Mix pasta into sauce and top with cooked chicken.  Sprinkle with Parmesan cheese.