I like to make this when I have fresh zucchini and tomatoes to use up....or I am just craving fresh veggies. I usually make this for myself in the summer for lunch because my kids don't care for it....or at least they didn't last year :)
1 large fresh zucchini
1 large tomato, diced
1/2 medium onion, chopped fine
1 clove garlic, minced
parmesan cheese
1/4 teaspoon garlic salt
fresh basil
fresh oregano
salt and pepper
pam butter-flavored cooking spray or sometimes I use olive oil (just a little)
Chop finely the onion.
Slice the zucchini (not to thick).
Saute the zucchini with the onion, garlic.
Add all your seasonings.
Saute this for a few minutes in a pan sprayed with butter pam.
Do not saute too long as you do not want the zucchini soft.
Add the tomatoes and simmer few minutes.
Remove from heat and serve on plates adding parmesan cheese on top.
Saturday, June 28, 2008
Thursday, June 26, 2008
Creamy chicken and Rice Casserole
Have made this ahead and froze 1/2 for another meal. Make ahead tips at bottom.
(6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
1 tablespoon margarine
2 1/4 cups hot water
Vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
1 cup presliced fresh mushrooms
1/2 teaspoon garlic powder
3/4 cup nonfat sour cream
1/4 teaspoon pepper
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1/4 cup crushed multigrain crackers (about 6 crackers)
1 tablespoon margarine, melted
1/2 teaspoon poppy seeds
Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.
Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.
Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.
(6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
1 tablespoon margarine
2 1/4 cups hot water
Vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
1 cup presliced fresh mushrooms
1/2 teaspoon garlic powder
3/4 cup nonfat sour cream
1/4 teaspoon pepper
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1/4 cup crushed multigrain crackers (about 6 crackers)
1 tablespoon margarine, melted
1/2 teaspoon poppy seeds
Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.
Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.
Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.
Beef Stew
If I make stew...this is what I make 99.9% of the time! I love that you serve it over mashed potatoes instead of adding cubes of potatoes into the stew. I hope you enjoy it too!
Ingredients
1 1/2 teaspoons olive oil
1 1/2 pounds beef stew meat, cut into 1-inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally cut carrot
1 1/2 cups coarsely chopped onion
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup Cabernet Sauvignon or other dry red wine
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt
1/4 teaspoon coarsely ground black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley. Serve over mashed potatoes ( I make my favorite buttermilk mashed potatoes....I will try and get recipe up soon).
Ingredients
1 1/2 teaspoons olive oil
1 1/2 pounds beef stew meat, cut into 1-inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally cut carrot
1 1/2 cups coarsely chopped onion
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup Cabernet Sauvignon or other dry red wine
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt
1/4 teaspoon coarsely ground black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley. Serve over mashed potatoes ( I make my favorite buttermilk mashed potatoes....I will try and get recipe up soon).
Double Stuffed Potatoes with the Works
Easy and good!
2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle of olive oil
2 slices bacon, chopped in 1/2 inch pieces
2 scallions, chopped
1/4 c sour cream
1 c shredded cheddar
salt and pepper
Preheat small nonstick pan over med-high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 min. rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 min. more. Transfer to paper towel lined plate. Allow potatoes to cool enough to be handled; 5min. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in chees, bacon, and scallions. Season with salt and pepper to taste. Scoop filling back into potato skins and place on a cookie sheet. Brown under broiler for about 5 min.
2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle of olive oil
2 slices bacon, chopped in 1/2 inch pieces
2 scallions, chopped
1/4 c sour cream
1 c shredded cheddar
salt and pepper
Preheat small nonstick pan over med-high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 min. rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 min. more. Transfer to paper towel lined plate. Allow potatoes to cool enough to be handled; 5min. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in chees, bacon, and scallions. Season with salt and pepper to taste. Scoop filling back into potato skins and place on a cookie sheet. Brown under broiler for about 5 min.
Classic Garlic Bread
One of my standards.....
9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on
6 tablespoons unsalted butter , softened
2 tablespoons grated Parmesan cheese
1/2 teaspoon table salt
1 loaf Italian bread (high-quality); about 1 pound, football-shaped), halved lengthwise
Ground black pepper
1. Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, butter, cheese, and salt in small bowl until thoroughly combined.
2. Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.
9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on
6 tablespoons unsalted butter , softened
2 tablespoons grated Parmesan cheese
1/2 teaspoon table salt
1 loaf Italian bread (high-quality); about 1 pound, football-shaped), halved lengthwise
Ground black pepper
1. Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, butter, cheese, and salt in small bowl until thoroughly combined.
2. Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.
Apple Ricotta Brunch Biscuits
Loved these...took them to MOPS one time.
1/2 c. sugar
1 c ricotta cheese
1 egg
1/4 c sliced almonds
1/2 t cinnamon
1 can Grands! biscuits
1 small apple, peeled, cut into 8 wedges (1/2 inch thick)
Heat oven 375. Spray 8 jumbo muffin cups or 8 (6oz) custard cups with cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 cups. Place 1 wedge of apple in each, spoon 2 rounded Tbsp. of cheese mixture over each apple; sprinkle with almond mixture.
Bake at 375 for 20-25 min or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 min. Serve warm. Store in fridge.
1/2 c. sugar
1 c ricotta cheese
1 egg
1/4 c sliced almonds
1/2 t cinnamon
1 can Grands! biscuits
1 small apple, peeled, cut into 8 wedges (1/2 inch thick)
Heat oven 375. Spray 8 jumbo muffin cups or 8 (6oz) custard cups with cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 cups. Place 1 wedge of apple in each, spoon 2 rounded Tbsp. of cheese mixture over each apple; sprinkle with almond mixture.
Bake at 375 for 20-25 min or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 min. Serve warm. Store in fridge.
Pasta Salad with Asparagus and Red Peppers
Good!
1 1/2 pounds asparagus , tough ends trimmed
3 large red bell peppers , cored, seeded, and cut into 1 1/2-inch wedges
1/2 cup extra-virgin olive oil , plus more to toss with vegetables
Table salt and ground black pepper
1/4 cup lemon juice from 2 lemons
1/2 teaspoon grated lemon zest
1 medium clove garlic , minced or put through garlic press
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3 tablespoons chopped fresh chives (see note above)
1/3 cup grated Parmesan cheese
1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Either grill asparagus until tender, and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking time. Either grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.
2. Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in 3/4 cup oil in slow, steady stream until smooth.
3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives, and grated Parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
1 1/2 pounds asparagus , tough ends trimmed
3 large red bell peppers , cored, seeded, and cut into 1 1/2-inch wedges
1/2 cup extra-virgin olive oil , plus more to toss with vegetables
Table salt and ground black pepper
1/4 cup lemon juice from 2 lemons
1/2 teaspoon grated lemon zest
1 medium clove garlic , minced or put through garlic press
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3 tablespoons chopped fresh chives (see note above)
1/3 cup grated Parmesan cheese
1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Either grill asparagus until tender, and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking time. Either grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.
2. Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in 3/4 cup oil in slow, steady stream until smooth.
3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives, and grated Parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
Spicy Chicken Soup
Love this one from my friend Kate....thanks Kate! I made some changes from the original...
to make it quicker and easier. If you want this hotter, use mexican diced tomatoes.
I thought it was pretty mild even with the hot salsa...
1 onion, chopped
3 cloves garlic, minced
2T Olive oil
6 chicken breast halves, boneless, skinless cooked and shredded/cubed (can use leftover chicken or even rotissorie chicken)
5 c. chicken broth
1 jar hot salsa (16oz)
2 cans diced tomates, undrained (14.5oz ea)
1 can of crushed tomatoes (14.5 oz)
1 can tomato soup
3 T chili powder (I use TS Wahoo! Chili Seasoning)
1 can corn, drained (or two cups frozen corn; I love to use TJ's roasted corn)
2 cans chili beans (16oz) undrained
8 oz. sour cream
In skillet, cook onion and garlic in olive oil til slightly browned. Put in crock pot. Add rest of ingredients and stir to combine. Put on low for 4-6hrs.
to make it quicker and easier. If you want this hotter, use mexican diced tomatoes.
I thought it was pretty mild even with the hot salsa...
1 onion, chopped
3 cloves garlic, minced
2T Olive oil
6 chicken breast halves, boneless, skinless cooked and shredded/cubed (can use leftover chicken or even rotissorie chicken)
5 c. chicken broth
1 jar hot salsa (16oz)
2 cans diced tomates, undrained (14.5oz ea)
1 can of crushed tomatoes (14.5 oz)
1 can tomato soup
3 T chili powder (I use TS Wahoo! Chili Seasoning)
1 can corn, drained (or two cups frozen corn; I love to use TJ's roasted corn)
2 cans chili beans (16oz) undrained
8 oz. sour cream
In skillet, cook onion and garlic in olive oil til slightly browned. Put in crock pot. Add rest of ingredients and stir to combine. Put on low for 4-6hrs.
Hearty Lentil Soup with Spinach
I used French lentils but you could use brown, black, or reg. green lentils. Cooking times will vary with different lentils.
Love this soup...I froze it in small containers that lasted me lunches all winter:)
The bacon really made a great flavor...
3 slices bacon (3oz) cut into 1/4-inch
1 large onion, chopped fine
2 med. carrots, peeled and chopped medium
3 med. cloves garlic, minced
1 can (14.5oz) diced tomatoes, drained
1 bay leaf
1 tsp. minced fresh thyme leaves
1 c. lentils (7oz), rinsed and picked over
1 tsp. table salt
ground black pepper
1/2 c dry white wine
4 1/2 c chicken broth
1 1/2 c water
1 1/2 tsp balsamic vinegar
5 oz. baby spinach
Fry bacon in large stockpot over med-hi heat, stirring occasionally, until bacon is crisp, 3-4 min. Add onion and carrots; cook, stirring occasionall, until veg. begin to soften, about 2 min. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 sec. Stir in lentils, salt, and pepper to taste; cover, reduce heat to med0low, and cook until veg. are softened and lentils have darkened, 8-10 min. Uncover, increase heat to high, add wine and bring to simmer. Add chicken broth and water, bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30-35 min; discard bay leaf.
Puree 3 c. soup in blender until smooth, then return to pot; stir in vinegar and heat soup over med-low until hot, about 5 min. Stir in spinach and contime to heat soup, stirring frequently, until spinach is wilted, about 3 min, serve.
Love this soup...I froze it in small containers that lasted me lunches all winter:)
The bacon really made a great flavor...
3 slices bacon (3oz) cut into 1/4-inch
1 large onion, chopped fine
2 med. carrots, peeled and chopped medium
3 med. cloves garlic, minced
1 can (14.5oz) diced tomatoes, drained
1 bay leaf
1 tsp. minced fresh thyme leaves
1 c. lentils (7oz), rinsed and picked over
1 tsp. table salt
ground black pepper
1/2 c dry white wine
4 1/2 c chicken broth
1 1/2 c water
1 1/2 tsp balsamic vinegar
5 oz. baby spinach
Fry bacon in large stockpot over med-hi heat, stirring occasionally, until bacon is crisp, 3-4 min. Add onion and carrots; cook, stirring occasionall, until veg. begin to soften, about 2 min. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 sec. Stir in lentils, salt, and pepper to taste; cover, reduce heat to med0low, and cook until veg. are softened and lentils have darkened, 8-10 min. Uncover, increase heat to high, add wine and bring to simmer. Add chicken broth and water, bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30-35 min; discard bay leaf.
Puree 3 c. soup in blender until smooth, then return to pot; stir in vinegar and heat soup over med-low until hot, about 5 min. Stir in spinach and contime to heat soup, stirring frequently, until spinach is wilted, about 3 min, serve.
Thursday, June 12, 2008
Quick tomato Sauce for pizza
Makes 3 cups
2 large cloves garlic, minced
2 T olive oil
1 can (28oz) crushed tomatoes
table salt and ground black pepper
Heat garlic with oil in saucepan over med. heat. When garlic starts to sizzle, add tomatoes. Simmer uncovered until sauce is thick about 15 min. Season to taste.
2 large cloves garlic, minced
2 T olive oil
1 can (28oz) crushed tomatoes
table salt and ground black pepper
Heat garlic with oil in saucepan over med. heat. When garlic starts to sizzle, add tomatoes. Simmer uncovered until sauce is thick about 15 min. Season to taste.
Lighter Tarter Sauce
1/4 c. reduced fat mayo
2 T low fat sour cream
1 1/2 T relish
2 T minced red onion
1 T capers, rinsed and minced
Table Salt and black pepper
water
Mix all together, adding water as needed to thin the sauce out. Cover and refrigerate until the flavors blend, about 30 minutes.
Per 2 Tablespoons:
45 calories; 2.5 g fat
2 T low fat sour cream
1 1/2 T relish
2 T minced red onion
1 T capers, rinsed and minced
Table Salt and black pepper
water
Mix all together, adding water as needed to thin the sauce out. Cover and refrigerate until the flavors blend, about 30 minutes.
Per 2 Tablespoons:
45 calories; 2.5 g fat
Pink Lemonade Dessert
Love this one!
2 c crushed Ritz crackers
1/4 c powdered sugar
1/2 c butter, melted
1 can (14oz) sweetened condensed milk
3/4 c pink lemonade concentrate
12oz frozen whipped topping, thawed
2-3 t red food coloring, optional
Combine cracker crumbs and sugar. Stir in butter. Press into 9x13; set aside.
In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.
2 c crushed Ritz crackers
1/4 c powdered sugar
1/2 c butter, melted
1 can (14oz) sweetened condensed milk
3/4 c pink lemonade concentrate
12oz frozen whipped topping, thawed
2-3 t red food coloring, optional
Combine cracker crumbs and sugar. Stir in butter. Press into 9x13; set aside.
In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.
Easy Chocolate Buttercream
Quick and easy and yummy!
Makes 1 1/2 cups enough for 12 cupcakes
10 T unsalted butter, softened
1 c. powdered sugar
Pinch of table salt
1/2 t vanilla
4 oz semisweet or bittersweet chocolate, melted and cooled
Beat butter until smooth and powdered sugar and salt. Beat, scraping down bowl, until fully combined. Add vanilla. Gradually beat in choc. on low. Increase speed to med-high until light and fluffy about 4 min.
Makes 1 1/2 cups enough for 12 cupcakes
10 T unsalted butter, softened
1 c. powdered sugar
Pinch of table salt
1/2 t vanilla
4 oz semisweet or bittersweet chocolate, melted and cooled
Beat butter until smooth and powdered sugar and salt. Beat, scraping down bowl, until fully combined. Add vanilla. Gradually beat in choc. on low. Increase speed to med-high until light and fluffy about 4 min.
Homemade Marshmallows
I have made these around the holidays. They are really good and fun to make!
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
Pumpkin Whoopee Pies
Love these...hope to make them again this fall.
Makes 18 Cookies
1(15-ounce) can pumpkin puree
2 large eggs
3/4 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 ups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon table salt
Filling
8 tablespoons unsalted butter (1 stick), softened but still cool
4 ounces cream cheese (1/2 package), at room temperature
3/4 cup Marshmallow Fluff (3 1/2 ounces)
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar , sifted
1. For the cookies: Adjust oven racks to upper-middle and lower-middle position and heat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
3. Using small ice cream scoop or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. (You should fit nine scoops of dough on each sheet.) Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
4. For the filling: With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners’ sugar, beating until smooth, about 1 minute.
5. Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling. (Cookies can be refrigerated in airtight container for up to 4 days).
Makes 18 Cookies
1(15-ounce) can pumpkin puree
2 large eggs
3/4 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 ups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon table salt
Filling
8 tablespoons unsalted butter (1 stick), softened but still cool
4 ounces cream cheese (1/2 package), at room temperature
3/4 cup Marshmallow Fluff (3 1/2 ounces)
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar , sifted
1. For the cookies: Adjust oven racks to upper-middle and lower-middle position and heat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
3. Using small ice cream scoop or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. (You should fit nine scoops of dough on each sheet.) Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
4. For the filling: With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners’ sugar, beating until smooth, about 1 minute.
5. Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling. (Cookies can be refrigerated in airtight container for up to 4 days).
Tricia's Pear Bars
Thanks Tricia! These are awesome!
Can double this for a 9x13 pan.
Crust:
1/2 c. butter
1/3 c. sugar
3/4 c. flour
1.4 t. vanilla
2/3 c. chopped Macadamia nuts
Cream butter and sugar. Beat in flour and vanilla until combined. Stir in nuts. Press in 8x8 and bake for 20 min at 350 (lightly browned). Cool.
8oz. cream cheese
1/2 c. sugar
1 egg
1/2 t vanilla
15.5oz. can of pears sliced in 1/8" slices
Topping:
3/4 t cinnamon
3/4 t sugar
Beat crean cheese til smooth. Add sugar, eggs, and vanilla. Pour over crust. Lay pears on filling. Combine cinnamon and sugar and sprinkle over pears. Bake at 375 for 28-30 min. Cool 45 min. Cover and refridgerate at least 2 hours before cutting. Store in fridge.
Can double this for a 9x13 pan.
Crust:
1/2 c. butter
1/3 c. sugar
3/4 c. flour
1.4 t. vanilla
2/3 c. chopped Macadamia nuts
Cream butter and sugar. Beat in flour and vanilla until combined. Stir in nuts. Press in 8x8 and bake for 20 min at 350 (lightly browned). Cool.
8oz. cream cheese
1/2 c. sugar
1 egg
1/2 t vanilla
15.5oz. can of pears sliced in 1/8" slices
Topping:
3/4 t cinnamon
3/4 t sugar
Beat crean cheese til smooth. Add sugar, eggs, and vanilla. Pour over crust. Lay pears on filling. Combine cinnamon and sugar and sprinkle over pears. Bake at 375 for 28-30 min. Cool 45 min. Cover and refridgerate at least 2 hours before cutting. Store in fridge.
Peppermint Mocha Mix
Why go to Starbucks? Just keep this on hand.
2 c. nonfat dry milk powder
1 c. sugar
1 c. powdered vanilla coffee creamer
1 c. instant coffee granules
1 c. Nestle Quik
2 (3 1/2 oz.) pkgs. vanilla instant pudding mix
30 Star Lite mints, crushed in blender
Stir all together. Mix 4T per 8oz of hot water. Makes 7 cups. I like to add whipped cream.
2 c. nonfat dry milk powder
1 c. sugar
1 c. powdered vanilla coffee creamer
1 c. instant coffee granules
1 c. Nestle Quik
2 (3 1/2 oz.) pkgs. vanilla instant pudding mix
30 Star Lite mints, crushed in blender
Stir all together. Mix 4T per 8oz of hot water. Makes 7 cups. I like to add whipped cream.
Abby's Frapp
Why go to Starbucks?
3/4 c. cold coffee (I usually freeze leftover coffee for occasions like this or for the Java Milk Shake)
1/4 c. sugar
1 c. milk
3 T. choc. syrup
2 c. ice
Blend all but ice and then slowly add ice. Top with whipped cream.
3/4 c. cold coffee (I usually freeze leftover coffee for occasions like this or for the Java Milk Shake)
1/4 c. sugar
1 c. milk
3 T. choc. syrup
2 c. ice
Blend all but ice and then slowly add ice. Top with whipped cream.
Wednesday, June 11, 2008
A Menu for a whole Week!
Ok, so one of my many projects (from 2004) I start and never finish.....but I did get one whole week done. Yea!!!! I took some of my favorites and laid it all out.....menu, ingredients, grocery list, recipes....all right here.
Week #1 Menu
DAY 1
Parmesan Chicken and Rice
Green Beans Amandine
Dinner Rolls
DAY 2
Lime-Cilantro Pork Tacos
Black Bean salad with Bell peppers and Onions
Chips and salsa
DAY 3
Grilled Chicken and Red Pepper Sandwiches
Baked Lays Chips
Tomato and Cucumber Salad
DAY 4
Creamy Gruyere and Shrimp Pasta
Salad
Bread Sticks
DAY 5
Italian Meatloaf with Fresh Basil
Bacon and Cheddar Smashed Potatoes
Fresh steamed broccoli
Week #1 Grocery List
Olive oil
Dried thyme
Salt
Pepper
Garlic salt
2 TB of toasted almonds
Dijon Mustard
Dried Marjoram
Dried Thyme
Cooking Spray
Sugar
Flour
Fennel Seeds
Ground red pepper
1 c seasoned bread crumbs
½ c sun dried tomatoes not packed in oil
Ketchup
Red wine vinegar
1- 7oz bottle roasted red bell peppers
Mayonnaise
1 bag of lettuce
3 large onions
2 heads of garlic
1 8 oz pkg. sliced mushrooms
1 bunch of fresh parsley
1 small jalapeno pepper
1 plum tomato
1 lime
1/2 red bell pepper
1 large red onion
1 lemon
1 English cucumber
2 tomatoes
Fresh cilantro
Fresh basil
1¾ lb skinless, boneless chicken breasts
1 lb pork tenderloin
1 lb ground round
1 ½ lbs of large shrimp
2 oz. parmesan cheese
Shredded Cheddar Cheese
3oz Fontina cheese
2oz provolone cheese
5 oz gruyere cheese
Pkg. of bread sticks
1 pkg. of dinner rolls
1-12 oz loaf rosemary focaccia
8 flour tortillas
Butter
2 eggs
Sour Cream
Milk
Dry white wine
1 can chicken broth
1- 9oz pkg. frozen French style green beans
2 c of frozen peas
Baked Lays
Tortilla chips
Salsa
1- 15oz can of black beans
8 oz of twisted pasta
Instant rice
Week #1 Recipes
Parmesan Chicken and Rice
Green Beans Amandine
Dinner Rolls
30 minute meal!
4 servings
GAME PLAN:
1. While skillet preheats:
· Chop onion and parsley
· Cut chicken into bite-size pieces
2. After stirring rice into chicken mixture:
· Microwave green beans
· Toast almonds
Parmesan Chicken and Rice
1 TBS olive oil
½ c chopped onion
1 minced garlic clove
½ tsp dried thyme
1 (8oz) pkg. presliced mushrooms
¾ lb skinless, boneless chicken breast, cut into bite-sized pieces
½ c dry white wine
½ tsp salt
¼ tsp black pepper
1 c uncooked instant rice
1 c chicken broth
½ c (2 oz) grated Parmesan cheese
¼ c. chopped fresh parsley
1. Heat oil in a large skillet over med-high heat. Add the onion, garlic, thyme, and mushrooms, sauté 5 min. or until onion is tender. Add chicken, sauté 4 min. or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 min. or until liquid almost evaporates.
2. Stir in rice and broth. Bring to a boil, cover, reduce heat, and simmer 5 min. or until liquid is absorbed. Stir in cheese and parsley.
Green Beans Amandine
1 (9oz) pkg. of frozen French-style green beans
2 tsp butter
¼ tsp garlic salt
¼ tsp black pepper
Combine all in a medium microwave-safe dish. Microwave at HIGH 5 min. or until tender. Top with 2 TBS toasted almonds.
Lime Cilantro Pork Tacos
Black Bean salad w/ Bell Peppers and Onions
Chips & Salsa
30 minute meal!
4 servings
GAME PLAN:
1. While skillet preheats:
· Prepare black bean salad
· Chop jalapeno pepper, tomato, and cilantro
· Slice onion
2. While tomatoes simmer in sauce, warm tortillas
Lime Cilantro Pork Tacos
1 lb pork tenderloin, trimmed and cut into thin strips
¼ tsp salt
1/8 tsp black pepper
2 tsp olive oil
1 ½ c thinly sliced onion
1 small jalapeno pepper, seeded and chopped
½ c chicken broth
1 chopped plum tomato
3 TBS chopped fresh cilantro
1 lime cut in ½
8 flour tortillas
Sour Cream
Shredded Cheddar Cheese
1. Heat a large skillet over med-high heat. Sprinkle pork with salt and pepper. Add oil to pan. Add pork, and sauté 4 min or until browned. Remove pork from pan, place in a bowl. Add onion and jalapeno (watch those fumes) to pan; sauté 5 min. or until tender. Add broth; reduce heat, and simmer 1 min, scraping pan to loosen browned bits. Stir in tomato, simmer 2 minutes.
2. Return pork and accumulated juices to pan. Stir in cilantro and squeeze both halves of lime over pork mixture; cook 1 min or until pork is done.
3. Heat tortillas according to package directions. Spoon ½ cup pork mixture into each tortilla; put a spoonful of sour cream on top and sprinkle with cheese. Roll up.
Black Bean salad w/ Bell Peppers and Onions
1 (15oz) can of black beans, rinsed and drained
1 c chopped red bell pepper
½ c chopped red onion
¼ c chopped fresh parsley
1 ½ TBS red wine vinegar
1 TBS olive oil
¼ tsp black pepper
1/8 tsp salt
1 minced garlic clove
Combine all the above together and serve at room temperature.
Grilled Chicken and Red Pepper Sandwiches
Baked Lays Chips
Tomato and Cucumber Salad
2 hour marinating time
4 servings
GAME PLAN:
While chicken is marinating, prepare and chill Tomato and Cucumber Salad.
Grilled Chicken and Red Pepper Sandwiches
1 lb skinless boneless chicken breasts
½ lemon
1 TBS Dijon mustard
2 tsp olive oil + 1 TBS.
¼ tsp dried marjoram
¼ tsp dried thyme
5 garlic cloves, minced and divided
1 c vertically sliced onion
1 tsp sugar
¾ tsp fennel seeds, crushed
¼ tsp ground red pepper
¼ tsp salt
1 (7 oz) bottle of roasted red bell peppers, drained and sliced
1 TBS red wine vinegar
1/8 tsp black pepper
1 (12oz) loaf of focaccia cut in half horizontally
4 tsp mayonnaise
3 oz Fontina cheese, thinly sliced
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to ¾ inch thickness using a meat mallet or rolling pin.
2. Combine juice of lemon half, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip top bag. Seal. Marinate in fridge 2 hours turning occasionally.
3. Heat a large skillet over med-high heat. Coat pan with 1 TBS of oil. Add remaining 4 garlic cloves, onion, sugar, fennel, red pepper, and salt, and sauté 1 min. Add roasted bell peppers, cook 5 min or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
4. Prepare grill to med-high heat.
5. Remove chicken from bag, discard marinade. Place chicken on grill rack coated with cooking spray, grill 5 min on each side or until done. Cool slightly, cut chicken into slices.
6. Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread, press slightly.
7. Place stuffed loaf on grill rack and grill 1 min. on each side or until cheese melts. Cut into quarters.
Tomato and Cucumber Salad
3 c chopped peeled English cucumber
2 c chopped tomato
¾ c finely chopped red onion
¼ c finely chopped fresh parsley
3 TBS finely chopped fresh cilantro
½ tsp salt
Combine all the above in a large bowl. Cover and chill 2 hours.
Creamy Gruyere and Shrimp Pasta
Bread Sticks
6 servings
GAME PLAN:
1. While pasta cooks
a. peel shrimp (you can purchase the shrimp in meat case already deveined).
b. Shred cheese
2. While dish is baking
a. Heat breadsticks as directions state on pkg.
Creamy Gruyère and Shrimp Pasta
8 ounces uncooked cavatelli or orecchiette pasta ("little ears" pasta)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% reduced-fat milk
1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
1 tablespoon butter
1 1/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons dry white wine
1/4 teaspoon ground red pepper
2 cups frozen green peas, thawed
Cooking spray
Parsley sprigs (optional)
Preheat oven to 375°.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in 3/4 cup cheese, stirring until melted.
Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.
Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately. Can divide between two 9 inch square pans and freeze one for later use.
Italian Meatloaf with Fresh Basil
Bacon and Cheddar Smashed Potatoes
Fresh steamed broccoli
6 servings
GAME PLAN:
1. While loaf bakes:
a. Prepare smashed potatoes and broccoli
Italian Meatloaf with Fresh Basil
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
Preheat oven to 350°.
Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.
Bacon and Cheddar Smashed Potatoes
2 1/2 pounds cubed red potatoes, skins on
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add cheese and milk; smash into chunky consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.
Week #1 Menu
DAY 1
Parmesan Chicken and Rice
Green Beans Amandine
Dinner Rolls
DAY 2
Lime-Cilantro Pork Tacos
Black Bean salad with Bell peppers and Onions
Chips and salsa
DAY 3
Grilled Chicken and Red Pepper Sandwiches
Baked Lays Chips
Tomato and Cucumber Salad
DAY 4
Creamy Gruyere and Shrimp Pasta
Salad
Bread Sticks
DAY 5
Italian Meatloaf with Fresh Basil
Bacon and Cheddar Smashed Potatoes
Fresh steamed broccoli
Week #1 Grocery List
Olive oil
Dried thyme
Salt
Pepper
Garlic salt
2 TB of toasted almonds
Dijon Mustard
Dried Marjoram
Dried Thyme
Cooking Spray
Sugar
Flour
Fennel Seeds
Ground red pepper
1 c seasoned bread crumbs
½ c sun dried tomatoes not packed in oil
Ketchup
Red wine vinegar
1- 7oz bottle roasted red bell peppers
Mayonnaise
1 bag of lettuce
3 large onions
2 heads of garlic
1 8 oz pkg. sliced mushrooms
1 bunch of fresh parsley
1 small jalapeno pepper
1 plum tomato
1 lime
1/2 red bell pepper
1 large red onion
1 lemon
1 English cucumber
2 tomatoes
Fresh cilantro
Fresh basil
1¾ lb skinless, boneless chicken breasts
1 lb pork tenderloin
1 lb ground round
1 ½ lbs of large shrimp
2 oz. parmesan cheese
Shredded Cheddar Cheese
3oz Fontina cheese
2oz provolone cheese
5 oz gruyere cheese
Pkg. of bread sticks
1 pkg. of dinner rolls
1-12 oz loaf rosemary focaccia
8 flour tortillas
Butter
2 eggs
Sour Cream
Milk
Dry white wine
1 can chicken broth
1- 9oz pkg. frozen French style green beans
2 c of frozen peas
Baked Lays
Tortilla chips
Salsa
1- 15oz can of black beans
8 oz of twisted pasta
Instant rice
Week #1 Recipes
Parmesan Chicken and Rice
Green Beans Amandine
Dinner Rolls
30 minute meal!
4 servings
GAME PLAN:
1. While skillet preheats:
· Chop onion and parsley
· Cut chicken into bite-size pieces
2. After stirring rice into chicken mixture:
· Microwave green beans
· Toast almonds
Parmesan Chicken and Rice
1 TBS olive oil
½ c chopped onion
1 minced garlic clove
½ tsp dried thyme
1 (8oz) pkg. presliced mushrooms
¾ lb skinless, boneless chicken breast, cut into bite-sized pieces
½ c dry white wine
½ tsp salt
¼ tsp black pepper
1 c uncooked instant rice
1 c chicken broth
½ c (2 oz) grated Parmesan cheese
¼ c. chopped fresh parsley
1. Heat oil in a large skillet over med-high heat. Add the onion, garlic, thyme, and mushrooms, sauté 5 min. or until onion is tender. Add chicken, sauté 4 min. or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 min. or until liquid almost evaporates.
2. Stir in rice and broth. Bring to a boil, cover, reduce heat, and simmer 5 min. or until liquid is absorbed. Stir in cheese and parsley.
Green Beans Amandine
1 (9oz) pkg. of frozen French-style green beans
2 tsp butter
¼ tsp garlic salt
¼ tsp black pepper
Combine all in a medium microwave-safe dish. Microwave at HIGH 5 min. or until tender. Top with 2 TBS toasted almonds.
Lime Cilantro Pork Tacos
Black Bean salad w/ Bell Peppers and Onions
Chips & Salsa
30 minute meal!
4 servings
GAME PLAN:
1. While skillet preheats:
· Prepare black bean salad
· Chop jalapeno pepper, tomato, and cilantro
· Slice onion
2. While tomatoes simmer in sauce, warm tortillas
Lime Cilantro Pork Tacos
1 lb pork tenderloin, trimmed and cut into thin strips
¼ tsp salt
1/8 tsp black pepper
2 tsp olive oil
1 ½ c thinly sliced onion
1 small jalapeno pepper, seeded and chopped
½ c chicken broth
1 chopped plum tomato
3 TBS chopped fresh cilantro
1 lime cut in ½
8 flour tortillas
Sour Cream
Shredded Cheddar Cheese
1. Heat a large skillet over med-high heat. Sprinkle pork with salt and pepper. Add oil to pan. Add pork, and sauté 4 min or until browned. Remove pork from pan, place in a bowl. Add onion and jalapeno (watch those fumes) to pan; sauté 5 min. or until tender. Add broth; reduce heat, and simmer 1 min, scraping pan to loosen browned bits. Stir in tomato, simmer 2 minutes.
2. Return pork and accumulated juices to pan. Stir in cilantro and squeeze both halves of lime over pork mixture; cook 1 min or until pork is done.
3. Heat tortillas according to package directions. Spoon ½ cup pork mixture into each tortilla; put a spoonful of sour cream on top and sprinkle with cheese. Roll up.
Black Bean salad w/ Bell Peppers and Onions
1 (15oz) can of black beans, rinsed and drained
1 c chopped red bell pepper
½ c chopped red onion
¼ c chopped fresh parsley
1 ½ TBS red wine vinegar
1 TBS olive oil
¼ tsp black pepper
1/8 tsp salt
1 minced garlic clove
Combine all the above together and serve at room temperature.
Grilled Chicken and Red Pepper Sandwiches
Baked Lays Chips
Tomato and Cucumber Salad
2 hour marinating time
4 servings
GAME PLAN:
While chicken is marinating, prepare and chill Tomato and Cucumber Salad.
Grilled Chicken and Red Pepper Sandwiches
1 lb skinless boneless chicken breasts
½ lemon
1 TBS Dijon mustard
2 tsp olive oil + 1 TBS.
¼ tsp dried marjoram
¼ tsp dried thyme
5 garlic cloves, minced and divided
1 c vertically sliced onion
1 tsp sugar
¾ tsp fennel seeds, crushed
¼ tsp ground red pepper
¼ tsp salt
1 (7 oz) bottle of roasted red bell peppers, drained and sliced
1 TBS red wine vinegar
1/8 tsp black pepper
1 (12oz) loaf of focaccia cut in half horizontally
4 tsp mayonnaise
3 oz Fontina cheese, thinly sliced
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to ¾ inch thickness using a meat mallet or rolling pin.
2. Combine juice of lemon half, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip top bag. Seal. Marinate in fridge 2 hours turning occasionally.
3. Heat a large skillet over med-high heat. Coat pan with 1 TBS of oil. Add remaining 4 garlic cloves, onion, sugar, fennel, red pepper, and salt, and sauté 1 min. Add roasted bell peppers, cook 5 min or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
4. Prepare grill to med-high heat.
5. Remove chicken from bag, discard marinade. Place chicken on grill rack coated with cooking spray, grill 5 min on each side or until done. Cool slightly, cut chicken into slices.
6. Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread, press slightly.
7. Place stuffed loaf on grill rack and grill 1 min. on each side or until cheese melts. Cut into quarters.
Tomato and Cucumber Salad
3 c chopped peeled English cucumber
2 c chopped tomato
¾ c finely chopped red onion
¼ c finely chopped fresh parsley
3 TBS finely chopped fresh cilantro
½ tsp salt
Combine all the above in a large bowl. Cover and chill 2 hours.
Creamy Gruyere and Shrimp Pasta
Bread Sticks
6 servings
GAME PLAN:
1. While pasta cooks
a. peel shrimp (you can purchase the shrimp in meat case already deveined).
b. Shred cheese
2. While dish is baking
a. Heat breadsticks as directions state on pkg.
Creamy Gruyère and Shrimp Pasta
8 ounces uncooked cavatelli or orecchiette pasta ("little ears" pasta)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% reduced-fat milk
1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
1 tablespoon butter
1 1/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons dry white wine
1/4 teaspoon ground red pepper
2 cups frozen green peas, thawed
Cooking spray
Parsley sprigs (optional)
Preheat oven to 375°.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in 3/4 cup cheese, stirring until melted.
Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.
Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately. Can divide between two 9 inch square pans and freeze one for later use.
Italian Meatloaf with Fresh Basil
Bacon and Cheddar Smashed Potatoes
Fresh steamed broccoli
6 servings
GAME PLAN:
1. While loaf bakes:
a. Prepare smashed potatoes and broccoli
Italian Meatloaf with Fresh Basil
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
Preheat oven to 350°.
Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.
Bacon and Cheddar Smashed Potatoes
2 1/2 pounds cubed red potatoes, skins on
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add cheese and milk; smash into chunky consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.
SWEET APPLE SALAD
This is one my mom invented from a couple of different recipes. It is a really great Waldorf type salad. Thanks Mom!
Dressing:
½ cup sugar
2 Tbsp. cornstarch
1 Tbsp. vinegar
1 Tbsp. butter
1 cup pineapple juice, drained from pineapple (add orange juice or water to make one cup if needed)
½ cup mayonnaise
1 tub Cool Whip
Salad Ingredients:
8 cups red apples, unpeeled, diced (I use Red Delicious)
1 (20 oz.) can pineapple chunks or tidbits
2 cups green seedless grapes, cut in half if desired
1 cup chopped pecans
1 cup chopped celery
You can add 1-2 cups miniature marshmallows if desired
To make dressing: Stir together sugar and cornstarch till smooth. Add remaining dressing ingredients. Cook until thick. Let cool completely. When cooled, fold in Cool Whip and mayonnaise. Pour over fruit, nuts, etc. and toss to coat; keeps well in fridge for several days.
Dressing:
½ cup sugar
2 Tbsp. cornstarch
1 Tbsp. vinegar
1 Tbsp. butter
1 cup pineapple juice, drained from pineapple (add orange juice or water to make one cup if needed)
½ cup mayonnaise
1 tub Cool Whip
Salad Ingredients:
8 cups red apples, unpeeled, diced (I use Red Delicious)
1 (20 oz.) can pineapple chunks or tidbits
2 cups green seedless grapes, cut in half if desired
1 cup chopped pecans
1 cup chopped celery
You can add 1-2 cups miniature marshmallows if desired
To make dressing: Stir together sugar and cornstarch till smooth. Add remaining dressing ingredients. Cook until thick. Let cool completely. When cooled, fold in Cool Whip and mayonnaise. Pour over fruit, nuts, etc. and toss to coat; keeps well in fridge for several days.
Spaghetti Casserole
Super Easy!
This is a great one 2 make in 2 pans and freeze one for later or take them to people who need dinners. They freeze great!
1 lb ground beef, browned and drained
26 oz. jar spaghetti sauce
½ lb grated or shredded cheddar cheese
8 oz. spaghetti, cooked
8 oz. cream cheese and 1 cup sour cream combined
1-2 cups shredded mozzarella cheese
Combine meat, spaghetti sauce, and cheddar cheese. Heat until melted. Combine spaghetti and cream cheese mixture. Layer spaghetti then meat sauce in a greased 13x9 pan (or 2 8x8 pans). Repeat layers. Bake at 400 degrees for 30 min. Top with mozzarella and heat until cheese has melted.
This is a great one 2 make in 2 pans and freeze one for later or take them to people who need dinners. They freeze great!
1 lb ground beef, browned and drained
26 oz. jar spaghetti sauce
½ lb grated or shredded cheddar cheese
8 oz. spaghetti, cooked
8 oz. cream cheese and 1 cup sour cream combined
1-2 cups shredded mozzarella cheese
Combine meat, spaghetti sauce, and cheddar cheese. Heat until melted. Combine spaghetti and cream cheese mixture. Layer spaghetti then meat sauce in a greased 13x9 pan (or 2 8x8 pans). Repeat layers. Bake at 400 degrees for 30 min. Top with mozzarella and heat until cheese has melted.
Pulled Chicken
Serves: 8
Chicken:
2 T brown sugar
1 t paprika
1 t chili powder
3/4 t cumin
1/2 t cayenne
1/2 t salt
1/4 t ginger
2 lb. chicken
Sauce:
2 t oil
1/2 c finely chopped onion
2 T dark brown sugar
1 t chili powder
1/2 t garlic powder
1/2 t dry mustard
1/4 t allspice
1/8 t ground red pepper
1 c ketchup
2 T cider vinegar
1 T molasses
Mix seasonings for chicken and rub over chicken and grill. Shred with forks. Prepare sauce by heating oil and cooking onion 5min. Stir in brown sugar thru pepper and cook 30 sec. Stir in rest of ingredients and simmer 10 min. Stir in chicken.
Chicken:
2 T brown sugar
1 t paprika
1 t chili powder
3/4 t cumin
1/2 t cayenne
1/2 t salt
1/4 t ginger
2 lb. chicken
Sauce:
2 t oil
1/2 c finely chopped onion
2 T dark brown sugar
1 t chili powder
1/2 t garlic powder
1/2 t dry mustard
1/4 t allspice
1/8 t ground red pepper
1 c ketchup
2 T cider vinegar
1 T molasses
Mix seasonings for chicken and rub over chicken and grill. Shred with forks. Prepare sauce by heating oil and cooking onion 5min. Stir in brown sugar thru pepper and cook 30 sec. Stir in rest of ingredients and simmer 10 min. Stir in chicken.
Bacon Cheese Pull Aparts
Great breakfast of brunch bread.
Makes: 8 servings
8 eggs
3 T milk
2 cans Pillsbury Grands
1/2 lb bacon or sausage precooked
2 c. cheddar cheese
1/4 c onion
350. Beat egg and milk. Cut each biscuit in fourths. Gently stir biscuits into egg. Fold meat, cheese, and onions. Spoon into greased 9x13 dish. Bake 23-28 min.
Makes: 8 servings
8 eggs
3 T milk
2 cans Pillsbury Grands
1/2 lb bacon or sausage precooked
2 c. cheddar cheese
1/4 c onion
350. Beat egg and milk. Cut each biscuit in fourths. Gently stir biscuits into egg. Fold meat, cheese, and onions. Spoon into greased 9x13 dish. Bake 23-28 min.
Easy Lasagna
Yes, this is a really easy one....especially when you want that lasagna taste with out all the work.
Easy Lasagna
Serves: 4-6
24-26 oz pasta sauce
2 (18-20oz) bags refrigerated large cheese ravioli
1 (10oz) box frozen chopped spinach, thawed
1 (8oz) bag mozzarella
1/2 c grated Parmesan
1/2 lb. cooked crumbled sausage
375. Spoon thin layer of sauce in 9x13 and cover with a single layer of ravioli. Top with half of spinach, 1/2 of mozzarella, 1/2 of sausage, and 1/3 of sauce. Repeat. Top with ravioli and sauce. Sprinkle with parmesan and cover with foil. Bake 30 min. Uncover and bake 5-10 min.
Easy Lasagna
Serves: 4-6
24-26 oz pasta sauce
2 (18-20oz) bags refrigerated large cheese ravioli
1 (10oz) box frozen chopped spinach, thawed
1 (8oz) bag mozzarella
1/2 c grated Parmesan
1/2 lb. cooked crumbled sausage
375. Spoon thin layer of sauce in 9x13 and cover with a single layer of ravioli. Top with half of spinach, 1/2 of mozzarella, 1/2 of sausage, and 1/3 of sauce. Repeat. Top with ravioli and sauce. Sprinkle with parmesan and cover with foil. Bake 30 min. Uncover and bake 5-10 min.
Corn and Black Bean Quesadillas with Pepper Jack Cheese
I love this recipe too! I make a lot of Mexican dishes because that's what we like to eat. FYI: no meat in this one.
Serves: 2
1/3 c frozen corn, thawed
2 t oil
1/3 c minced red onion
1 t minced garlic
1/2 t chili powder
1/3 c black beans undrained
2 t lime juice
Kosher salt
2 tortillas
2/3 c pepper jack cheese
1 T minced jalapenos
In hot skillet add corn and cook until kernels begin to brown and pop, 3-5 min. Transfer to med. Bowl. Heat oil in empty skillet over med heat and cook onion about 3 min. Add garlic and chili powder and cook 1 min. Stir in beans and cook 1 min then add corn and toss to combine. Gently crush black beans, dump into med bowl and stir in lime juice and salt in. Wipe out skillet and warm tortillas on at a time til browned. Sprinkle with half of cheese, bean mix, and jalapenos and fold in half. Brush with oil and sprinkle with salt. Repeat. Place both in skillet and brown 1-2 min on each side.
Serves: 2
1/3 c frozen corn, thawed
2 t oil
1/3 c minced red onion
1 t minced garlic
1/2 t chili powder
1/3 c black beans undrained
2 t lime juice
Kosher salt
2 tortillas
2/3 c pepper jack cheese
1 T minced jalapenos
In hot skillet add corn and cook until kernels begin to brown and pop, 3-5 min. Transfer to med. Bowl. Heat oil in empty skillet over med heat and cook onion about 3 min. Add garlic and chili powder and cook 1 min. Stir in beans and cook 1 min then add corn and toss to combine. Gently crush black beans, dump into med bowl and stir in lime juice and salt in. Wipe out skillet and warm tortillas on at a time til browned. Sprinkle with half of cheese, bean mix, and jalapenos and fold in half. Brush with oil and sprinkle with salt. Repeat. Place both in skillet and brown 1-2 min on each side.
Sweet & Salty Kettle Corn
I started making popcorn in my dutch oven on the stove top a couple of years ago instead of microwave and fell in love with this recipe. It really doesn't take that much longer than in the microwave and way better....in my opinion. I guess it's just the clean up that's the extra work I don't like:)
This is very yummy kettle corn.
Source: Rachel Ray
Makes: 10cups
1/4 c veg. oil
1/2 c popcorn kernels
1/4 c. sugar
1 t coarse salt
In a large pot, heat oil over med-high heat. Add popcorn. When oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 min. Remove from the heat and toss with salt.
This is very yummy kettle corn.
Source: Rachel Ray
Makes: 10cups
1/4 c veg. oil
1/2 c popcorn kernels
1/4 c. sugar
1 t coarse salt
In a large pot, heat oil over med-high heat. Add popcorn. When oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 min. Remove from the heat and toss with salt.
Peanut Butter Fudge
Love this simple easy creamy fudge!
Makes: 1 pan
3 bags of white chocolate chips (should =2 1/2 lbs.)
18 oz jar of chunky peanut butter
1 bag of milk choc chips
Line 8x8 pan with foil. Melt white choc and peanut butter in microwave. Spread in pan. Melt milk choc chips and dollop and swirl. Let set up in fridge. Cut and serve.
Makes: 1 pan
3 bags of white chocolate chips (should =2 1/2 lbs.)
18 oz jar of chunky peanut butter
1 bag of milk choc chips
Line 8x8 pan with foil. Melt white choc and peanut butter in microwave. Spread in pan. Melt milk choc chips and dollop and swirl. Let set up in fridge. Cut and serve.
Friday, June 6, 2008
More Birthday Cake
This is one I want to try. If/when the boys want to have a pirate themed cake, I will do this one.
A Webkinz Clubhouse cake...it was a lot of fun to do this one for a friend's daughter's bday.
Sam's Corn Salsa
This is another one of my all-time favorites, thanks to Laura....thanks to Sam:) I am writing this one off the top of my head.....I may have to edit it if I find the recipe....I think it's complete but I may have missed something.
1 can of corn, drained
1 can of red beans, rinsed and drained (I USE BLACK BEANS)
1 bunch of green onions, sliced
1 large jar of salsa (16oz or so)
2 c. shredded cheddar cheese
Stir it all together and serve. Makes a good amount.
1 can of corn, drained
1 can of red beans, rinsed and drained (I USE BLACK BEANS)
1 bunch of green onions, sliced
1 large jar of salsa (16oz or so)
2 c. shredded cheddar cheese
Stir it all together and serve. Makes a good amount.
Corn Black Bean Crock Pot Chicken
Make this one often and is a quick easy one for entertaining. I just fill the crock pot to max and guess-timate how much salsa to put in. I think the last time I put about 5 or 6 lbs of chicken and 1 1/2 jars of salsa.
* a new note 9/2008: my neighbor likes to take the chicken out after its cooked and add flour to thicken the broth and then stir everything back in.
1 jar of TS Corn Black bean Salsa
2 1/2 lb. frozen or fresh chicken breasts
Place chicken in crockpot and add salsa. Turn on Low for 6 hours. Break apart/shred and serve or put in tortillas or hoagies. Serve with Fiesta Party dip Seasoning (for kick), sour cream, and shredded cheese. Makes great leftovers (I freeze in ziplocks enough for our family).
Makes great chicken enchiladas....wrap in tortillas and place in 9x13 pan and then cover with equal parts cream of mushroom and sour cream (combined).
Combine leftovers of this with bow tie pasta and sprinkle with some mexican cheese for a mexican pasta.
Add leftovers to lettuce and add some chips and your reg. taco salad toppings. I like to add extra corn to the salad too.
* a new note 9/2008: my neighbor likes to take the chicken out after its cooked and add flour to thicken the broth and then stir everything back in.
1 jar of TS Corn Black bean Salsa
2 1/2 lb. frozen or fresh chicken breasts
Place chicken in crockpot and add salsa. Turn on Low for 6 hours. Break apart/shred and serve or put in tortillas or hoagies. Serve with Fiesta Party dip Seasoning (for kick), sour cream, and shredded cheese. Makes great leftovers (I freeze in ziplocks enough for our family).
Makes great chicken enchiladas....wrap in tortillas and place in 9x13 pan and then cover with equal parts cream of mushroom and sour cream (combined).
Combine leftovers of this with bow tie pasta and sprinkle with some mexican cheese for a mexican pasta.
Add leftovers to lettuce and add some chips and your reg. taco salad toppings. I like to add extra corn to the salad too.
Almost No-Knead Whole Wheat Bread
Awesome and not much work. Comes out terrific everytime...even when you forget the honey (did that). :)
Source: Cooks Illustrated
An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.Makes 1 large round loaf
2cups unbleached all-purpose flour (10 ounces), plus additional for dusting work surface
1cup whole wheat flour (5 ounces)
1/4teaspoon instant or rapid-rise yeast
1 1/2teaspoons table salt
2tablespoons honey
3/4cup plus 2 tablespoons water (7 ounces), at room temperature
1/4cup plus 2 tablespoons mild-flavored lager (3 ounces)
1tablespoon white vinegar
1. Whisk flours, yeast, and salt in large bowl. Stir honey into water, then add water, beer, and vinegar to the dry ingredients. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Source: Cooks Illustrated
An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.Makes 1 large round loaf
2cups unbleached all-purpose flour (10 ounces), plus additional for dusting work surface
1cup whole wheat flour (5 ounces)
1/4teaspoon instant or rapid-rise yeast
1 1/2teaspoons table salt
2tablespoons honey
3/4cup plus 2 tablespoons water (7 ounces), at room temperature
1/4cup plus 2 tablespoons mild-flavored lager (3 ounces)
1tablespoon white vinegar
1. Whisk flours, yeast, and salt in large bowl. Stir honey into water, then add water, beer, and vinegar to the dry ingredients. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Pumpkin Roll Cake with Toffee Cream Filling
A lot of work but very good. If you have the time, make it:)
Cake:
Nonstick vegetable oil spray
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup sugar
1/3 cup (packed) golden brown sugar
2/3 cup canned solid pack pumpkin
1/8 teaspoon salt
Powdered sugar
Filling:
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
3 tablespoons powdered sugar
10 tablespoons plus
1/2 cup English toffee pieces (or chopped English toffee candy; about 7 ounces)
Additional powdered sugar
1 1/2 purchased caramel sauce, warmed
For Cake:
Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
For Filling:Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
Cake:
Nonstick vegetable oil spray
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup sugar
1/3 cup (packed) golden brown sugar
2/3 cup canned solid pack pumpkin
1/8 teaspoon salt
Powdered sugar
Filling:
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
3 tablespoons powdered sugar
10 tablespoons plus
1/2 cup English toffee pieces (or chopped English toffee candy; about 7 ounces)
Additional powdered sugar
1 1/2 purchased caramel sauce, warmed
For Cake:
Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
For Filling:Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
FALL HARVEST SALAD
Thanks Liv, this is a good one!
Source: Liv Gutwein
Leaf lettuce
Apple pieces
Crumbled feta
Pecans-I roasted them with a little sugar
Craisins
Dressing
1/4 C honey
1/4 C sugar
1/4 C apple cider vinegar
1 tsp mustard
1 sm onion quartered
1 C oil
1 T poppy seeds
dash of salt
Put honey, sugar, vinegar, mustard and onion in blender. Blend and then slowly add oil,
salt, and poppy seeds. Blend again. When ready to serve salad, toss dressing with salad
mixture.
Source: Liv Gutwein
Leaf lettuce
Apple pieces
Crumbled feta
Pecans-I roasted them with a little sugar
Craisins
Dressing
1/4 C honey
1/4 C sugar
1/4 C apple cider vinegar
1 tsp mustard
1 sm onion quartered
1 C oil
1 T poppy seeds
dash of salt
Put honey, sugar, vinegar, mustard and onion in blender. Blend and then slowly add oil,
salt, and poppy seeds. Blend again. When ready to serve salad, toss dressing with salad
mixture.
Cake in a Cup
If you need a quick gift, this is easy and good!
Dry Cake Mix
Mug
Glaze ingredients
For a batch of 8 cupcake gifts empty the dry cake mix into a large bowl.
Place 1/2 cup portion into a plastic sandwich bag and close with a twist tie. Continue to fill 7 more sandwich bags.
Glaze mixes: Yellow cake glaze: 2 2/3 cup powdered sugar mixed with 1/4 cup strawberry drink mix or cocoa powder. Chocolate cake glaze: 2 2/3 cup powdered sugar with 1/4 cup cocoa powder mixed in. Spice cake glaze: 2 2/3 cup powdered sugar with 1/2 cup walnuts
Fill 8 sandwich bags with 1/3 cup plus 1 1/2 teaspoons of the appropriate glaze mix. Place in mug. Tie with a twist tie.
Directions for Cup Cake: Generously spray inside of mug with cooking spray.Empty contents of cake mix bag into the cup. Add 1 egg yolk, 1 TBSP. oil, and 1 1/2 TBSP. water. Mix well for 1 minute. Microwave for 2 minutes on full power or until cooked through. Use a pot holder to remove cup from oven and allow to cool 1 minute. In a small container, combine glaze mix with1-2 tsp. water mixing well and pour over the cake. Enjoy!
Dry Cake Mix
Mug
Glaze ingredients
For a batch of 8 cupcake gifts empty the dry cake mix into a large bowl.
Place 1/2 cup portion into a plastic sandwich bag and close with a twist tie. Continue to fill 7 more sandwich bags.
Glaze mixes: Yellow cake glaze: 2 2/3 cup powdered sugar mixed with 1/4 cup strawberry drink mix or cocoa powder. Chocolate cake glaze: 2 2/3 cup powdered sugar with 1/4 cup cocoa powder mixed in. Spice cake glaze: 2 2/3 cup powdered sugar with 1/2 cup walnuts
Fill 8 sandwich bags with 1/3 cup plus 1 1/2 teaspoons of the appropriate glaze mix. Place in mug. Tie with a twist tie.
Directions for Cup Cake: Generously spray inside of mug with cooking spray.Empty contents of cake mix bag into the cup. Add 1 egg yolk, 1 TBSP. oil, and 1 1/2 TBSP. water. Mix well for 1 minute. Microwave for 2 minutes on full power or until cooked through. Use a pot holder to remove cup from oven and allow to cool 1 minute. In a small container, combine glaze mix with1-2 tsp. water mixing well and pour over the cake. Enjoy!
Butterscotch Pancake Syrup
I like this so much better than store bought and it is easy to make while you are making up pancakes. It's another reason for me to use up buttermilk. This is also lasts and doesn't spoil like you'd think with buttermilk in it.
Source: Denise Klopfenstein
Makes: enough to fill syrup bottle and then some
1 1/2 c sugar
3/4 c buttermilk
1/2 c butter
2 T corn syrup
1 t baking soda
2 t vanilla
In a large saucepan, combine first 5 ingredients and bring to a boil. Boil for 7 min at a low boil. Remove from heat and stir in vanilla.
Source: Denise Klopfenstein
Makes: enough to fill syrup bottle and then some
1 1/2 c sugar
3/4 c buttermilk
1/2 c butter
2 T corn syrup
1 t baking soda
2 t vanilla
In a large saucepan, combine first 5 ingredients and bring to a boil. Boil for 7 min at a low boil. Remove from heat and stir in vanilla.
Cheesy Nachos with Spicy Beef
Need a really good nacho, without going out? Here's one!
Serves: 4-6
Spicy Beef:
2 t. veg. oil
1 small onion, chopped fine
1 large garlic clove, minced
1 T chili powder
1/2 t. cumin
1/4 t. cayenne pepper
1/8 t table salt
1/2 lb ground beef
Guacamole:
See my Guac recipe (Drew's Guac)
Nachos:
8oz tortilla chips
1 lb. shredded cheddar cheese
2 large jalapeno chiles, sliced thin
2 scallions, sliced thin
1/2 c sour cream
1 lime, cut into 6 wedges
Salsa
Beef: Heat oil and sauté onion until soft (4min). Add garlic spices and salt; cook stirring constantly 1 min. Add beef and cook 5 min.
Nachos: Middle oven rack, 400 degrees. Spread half of chips in 9x13, then 1/2 beef, and 1/2 of cheese, and 1/2 jalapeno slices. Repeat. Bake til cheese melts 7-10 min. Cool 2 min then sprinkle with scallinons. Serve with rest of ingredients.
Serves: 4-6
Spicy Beef:
2 t. veg. oil
1 small onion, chopped fine
1 large garlic clove, minced
1 T chili powder
1/2 t. cumin
1/4 t. cayenne pepper
1/8 t table salt
1/2 lb ground beef
Guacamole:
See my Guac recipe (Drew's Guac)
Nachos:
8oz tortilla chips
1 lb. shredded cheddar cheese
2 large jalapeno chiles, sliced thin
2 scallions, sliced thin
1/2 c sour cream
1 lime, cut into 6 wedges
Salsa
Beef: Heat oil and sauté onion until soft (4min). Add garlic spices and salt; cook stirring constantly 1 min. Add beef and cook 5 min.
Nachos: Middle oven rack, 400 degrees. Spread half of chips in 9x13, then 1/2 beef, and 1/2 of cheese, and 1/2 jalapeno slices. Repeat. Bake til cheese melts 7-10 min. Cool 2 min then sprinkle with scallinons. Serve with rest of ingredients.
Flour Tortillas
So, you might not jump at the chance to make this recipe, unless you love to cook, like me. But they really are THE best tortillas ever. So much better than the store bought ones, which now taste like cardboard thanks to this recipe.
Source: Fine Cooking 6/2006
Serves: 8
2 c. flour
1 t table salt
1/4 t baking powder
1/4 c cold shortening, cut into small pieces
2/3 c warm water
Mix flour, salt, and baking powder. Add shortening with pastry blender until coarse meal size. Stir in 2/3 c warm water with fork until shaggy dough forms. Turn out onto a floured surface and knead until smooth and soft, 3-4 min. Dough will not be sticky. Portion into eight equal pieces (2oz) and cover loosely with plastic and let rest on counter 30 min and up to 2 hours. Heat large dry cast iron skillet until hot. Roll one out at a time on floured surface until so thin that you can vaguely see through it. Peel off couter and lay on skillet and cook until bubble and puffs and browns in spots, 45-60 seconds. Flip and cook another 45-60 seconds. Repeat with remaining dough, stacking and covering each tortilla as it’s cooked.
Source: Fine Cooking 6/2006
Serves: 8
2 c. flour
1 t table salt
1/4 t baking powder
1/4 c cold shortening, cut into small pieces
2/3 c warm water
Mix flour, salt, and baking powder. Add shortening with pastry blender until coarse meal size. Stir in 2/3 c warm water with fork until shaggy dough forms. Turn out onto a floured surface and knead until smooth and soft, 3-4 min. Dough will not be sticky. Portion into eight equal pieces (2oz) and cover loosely with plastic and let rest on counter 30 min and up to 2 hours. Heat large dry cast iron skillet until hot. Roll one out at a time on floured surface until so thin that you can vaguely see through it. Peel off couter and lay on skillet and cook until bubble and puffs and browns in spots, 45-60 seconds. Flip and cook another 45-60 seconds. Repeat with remaining dough, stacking and covering each tortilla as it’s cooked.
Mocha-spiced Coffee
A great one to make when entertaining. Can keep it warm in a carafe.
Serves: 6
Makes: 6 cups
1/2 c ground coffee
1 1/2 t cinnamon
1/2 t nutmeg
5 c water
1 c milk
1/4 c brown sugar
1/3 c chocolate syrup
1 t vanilla extract
Whipped cream (optional)
Place first 3 ingredients in a coffee filter of coffeemaker. Add 5 cups water to coffeemaker; brew. Combine milk, sugar, and syrup in saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in brewed coffee and vanilla. Serve with whipped cream.
Serves: 6
Makes: 6 cups
1/2 c ground coffee
1 1/2 t cinnamon
1/2 t nutmeg
5 c water
1 c milk
1/4 c brown sugar
1/3 c chocolate syrup
1 t vanilla extract
Whipped cream (optional)
Place first 3 ingredients in a coffee filter of coffeemaker. Add 5 cups water to coffeemaker; brew. Combine milk, sugar, and syrup in saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in brewed coffee and vanilla. Serve with whipped cream.
Grilled Garlic Bread
Love this one!
Source: Ladies Home Journal 6/2006
1/2 c olive oil
1 stick unsalted butter
2 T minced garlic
2/3 c fresh parsley or 4 T of dried
1 large round loaf of sour dough cut into 1/2 inch slices horizontally
Preheat grill and lightly oil rack. Combine oil, butter, and garlic in small saucepan. Heat over med heat about 3 min. Stir in parsley and season with salt and pepper. Brush both sides of slices with garlic mixture and sprinkle with salt. Gril til golden brown about 3 min. Serve warm.
Source: Ladies Home Journal 6/2006
1/2 c olive oil
1 stick unsalted butter
2 T minced garlic
2/3 c fresh parsley or 4 T of dried
1 large round loaf of sour dough cut into 1/2 inch slices horizontally
Preheat grill and lightly oil rack. Combine oil, butter, and garlic in small saucepan. Heat over med heat about 3 min. Stir in parsley and season with salt and pepper. Brush both sides of slices with garlic mixture and sprinkle with salt. Gril til golden brown about 3 min. Serve warm.
Java Shake
This is one of my summer favorites....just like Arby's Jamocha Shake
1 c. cold coffee
1 c. milk
3 T sugar
3 c vanilla ice cream
3 T chocolate syrup
Combine first 3 in blender and mix to dissolve sugar. Add ice cream and chocolate syrup and blend til smooth. Pour in two glasses.
Taco Seasoning
This is great when you want to make mexican and you just don't have one of those taco seasoning packets but you do have an assortment of spices you can use.
Makes: 2T mix = one packet
2t minced onion, dried (I use TS Onion Onion)
1 t salt
1 t chili powder
1/2 t cornstarch
1/2 t crushed dried red pepper (optional)
1/2 t dried garlic (I use TS garlic garlic)
1/4 t oregano
1/2 t cumin
Add to 1lb of browned beef or turkey along with 1/2 c water. Simmer 10 min.
Makes: 2T mix = one packet
2t minced onion, dried (I use TS Onion Onion)
1 t salt
1 t chili powder
1/2 t cornstarch
1/2 t crushed dried red pepper (optional)
1/2 t dried garlic (I use TS garlic garlic)
1/4 t oregano
1/2 t cumin
Add to 1lb of browned beef or turkey along with 1/2 c water. Simmer 10 min.
Basil Tortellini Soup
This is quick and easy and good. I have made a big batch and freezed in gallon zip locs.
Source: 30 Day Gourmet
Serves: 12………………………………………………...36
9c. Broth (chicken or beef)……………………….27c.
18 oz. refrigerated cheese tortellini………………………..36oz
30 oz. cannelloni beans, rinsed and drained……………………..90oz
28oz diced tomatoes…………………………………………...84oz
2T dried basil………………………………………………………..1/4c +2 T
2 T balsamic vinegar…………………………………………...1/4 c + 2T
1/2 t salt…………………………………………………………...1 1/2 t
1/4 t pepper………………………………………………………….3/4 t
2/3 c shredded Parmesan cheese……………………………...2c
In large bowl, combine broth, tortellini, beans, basil, balsamic vinegar, salt and pepper. Stir to mix. Pour into freezer containers or bags and freeze.
Thaw in fridge and put in saucepan and bring to boil. Simmer until pasta is done. Serve with Parmesan.
Source: 30 Day Gourmet
Serves: 12………………………………………………...36
9c. Broth (chicken or beef)……………………….27c.
18 oz. refrigerated cheese tortellini………………………..36oz
30 oz. cannelloni beans, rinsed and drained……………………..90oz
28oz diced tomatoes…………………………………………...84oz
2T dried basil………………………………………………………..1/4c +2 T
2 T balsamic vinegar…………………………………………...1/4 c + 2T
1/2 t salt…………………………………………………………...1 1/2 t
1/4 t pepper………………………………………………………….3/4 t
2/3 c shredded Parmesan cheese……………………………...2c
In large bowl, combine broth, tortellini, beans, basil, balsamic vinegar, salt and pepper. Stir to mix. Pour into freezer containers or bags and freeze.
Thaw in fridge and put in saucepan and bring to boil. Simmer until pasta is done. Serve with Parmesan.
Yogurt Grape Parfait
Source: A MOPS mom, E91st 2007
4 lbs. grapes
2 8oz cream cheese, softened
1 c plain yogurt
1/2 c sugar
1 t vanilla
Topping:
1 c brown sugar
1 c chopped pecans
1 c granola
Combine all but topping and put serving dish. Combine topping and spread over top. Refrigerate overnight.
Can be a dessert also.
4 lbs. grapes
2 8oz cream cheese, softened
1 c plain yogurt
1/2 c sugar
1 t vanilla
Topping:
1 c brown sugar
1 c chopped pecans
1 c granola
Combine all but topping and put serving dish. Combine topping and spread over top. Refrigerate overnight.
Can be a dessert also.
More Bday Cakes
This is a great quick idea for decorating....take a picture to Marsh (prob. any bakery) and have them print it out on edible icing. Quick, easy, kids are happy:)
Decorated with strawberry and plain malted milk balls.
We have had quite a few McQueen Birthdays and race car birthdays.
Made from a couple of 8in round cake pans and some Fruit by the Foot. Was really easy...easier than I thought.
Cake Ideas
You will see quite a few cakes in this section because it's one of my creative outlets. I love to create....if only the icing and cake were already prepared and I could just do the fun stuff:)
A giraffe cake made from a 9x13, frosting, graham crackers, and dum dum suckers.
A catapillar cake made from a bundt pan, gum drops, wafers, a dum dum suckers.
Elmo.....just frosting and a little spray food coloring.
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Superman cake...frosting and a star tip.
A giraffe cake made from a 9x13, frosting, graham crackers, and dum dum suckers.
A catapillar cake made from a bundt pan, gum drops, wafers, a dum dum suckers.
Elmo.....just frosting and a little spray food coloring.
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Superman cake...frosting and a star tip.
Slow Cooker Pesto Chicken
Serves: 6-8
2 cans of cream of chicken or mushroom
1/2 c prepared pesto (of course I use Tastefully Simple's)
1/2 c sour cream
2 lbs. chicken, cubed
8 oz. prepared bow tie pasta
Combine first 3 ingredients; pour over chicken in slow cooker. Cook on low 6 hours and serve over hot pasta.
2 cans of cream of chicken or mushroom
1/2 c prepared pesto (of course I use Tastefully Simple's)
1/2 c sour cream
2 lbs. chicken, cubed
8 oz. prepared bow tie pasta
Combine first 3 ingredients; pour over chicken in slow cooker. Cook on low 6 hours and serve over hot pasta.
Bruschetta Chicken Bake
Another quick easy dinner!
Serves: 6
1 can diced tomatoes, undrained
1 (6oz.) Stove Top Stuffing mix for chicken
1/2 c water
2 cloves garlic, minced
1 1/2 lb chicken breasts cut into bite-sized pieces
1 t drived basil
1 c shredded mozzarella
400. Combine tomatoes, stuffing, water, and garlic. Set aside. Place chicken in 9x13 and sprinkle with basil and cheese. Top with stuffing mixture and bake 30 min or until chicken is done.
Can use mixture to stuff flattened chicken breasts (8 small chicken breast halves about 2 lbs.) Roll up, roll in breadcrumbs and drizzle with Italian dressing. Bake 40 min. Sprinkle with more cheese and bake 5 more min.
Assemble and let sit in fridge overnight and the chicken seals it self in roll.
Serves: 6
1 can diced tomatoes, undrained
1 (6oz.) Stove Top Stuffing mix for chicken
1/2 c water
2 cloves garlic, minced
1 1/2 lb chicken breasts cut into bite-sized pieces
1 t drived basil
1 c shredded mozzarella
400. Combine tomatoes, stuffing, water, and garlic. Set aside. Place chicken in 9x13 and sprinkle with basil and cheese. Top with stuffing mixture and bake 30 min or until chicken is done.
Can use mixture to stuff flattened chicken breasts (8 small chicken breast halves about 2 lbs.) Roll up, roll in breadcrumbs and drizzle with Italian dressing. Bake 40 min. Sprinkle with more cheese and bake 5 more min.
Assemble and let sit in fridge overnight and the chicken seals it self in roll.
Pizza Burgers
Quick easy meal that the kids love!
Broiled Pizza Burgers
1 lb. ground beef
½ c. chopped onion
2 tsp. cornstarch
1 can (14.5 oz.) diced tomatoes, undrained
2 tsp. Italian seasonings
¼ tsp. salt
¼ tsp. onion salt
2 c. shredded cheddar
4 hamburger buns, split
Cook beef and onion and drain. Sprinkle with cornstarch. Stir in tomatoes and seasonings. Cook, uncovered, for 5 minutes (or until slightly thick) and add 1 ½ c. shredded cheddar. Cook and stir until cheese melts.
Place hamburger buns cut side up on baking sheet. Divide meat mixture onto each bun half and top with remaining cheese. Broil 4 minutes or until cheese is melted.
Broiled Pizza Burgers
1 lb. ground beef
½ c. chopped onion
2 tsp. cornstarch
1 can (14.5 oz.) diced tomatoes, undrained
2 tsp. Italian seasonings
¼ tsp. salt
¼ tsp. onion salt
2 c. shredded cheddar
4 hamburger buns, split
Cook beef and onion and drain. Sprinkle with cornstarch. Stir in tomatoes and seasonings. Cook, uncovered, for 5 minutes (or until slightly thick) and add 1 ½ c. shredded cheddar. Cook and stir until cheese melts.
Place hamburger buns cut side up on baking sheet. Divide meat mixture onto each bun half and top with remaining cheese. Broil 4 minutes or until cheese is melted.
Jack's Salsa
This one is called Jack's Salsa because my son likes to make this one for me. I love it because it is mild (you can add more jalapenos to make it hotter) and I can eat a lot of it:)
Jack’s Salsa
Makes: 1 qt.
1/4 c water
24oz. Tomato sauce
1/2 tsp garlic powder
1/2 tsp. salt
Finely chop the following in food processor:
1/2 large onion
1/2 green pepper
1 T Fiesta Party Dip
4 green onions
Fried Ravioli
This is a fun & yummy appetizer that I don't do very often, because I don't fry things much.
Fried Ravioli
Serves: 4-6
Olive oil
1 c buttermilk
2 c. Italian-style bread crumbs
1 box store bought cheese ravioli (about 24)
1/4 c freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping
Heat oil. Put buttermilk and bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat then dredge in crumbs. Place on baking sheet until all are coated. When oil is hot, fry ravioli in batches, turning occasionally, until golden brown, about 3 min. Drain on paper towel. Sprinkle with Parmesan and serve with warmed marinara sauce for dipping.
Fried Ravioli
Serves: 4-6
Olive oil
1 c buttermilk
2 c. Italian-style bread crumbs
1 box store bought cheese ravioli (about 24)
1/4 c freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping
Heat oil. Put buttermilk and bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat then dredge in crumbs. Place on baking sheet until all are coated. When oil is hot, fry ravioli in batches, turning occasionally, until golden brown, about 3 min. Drain on paper towel. Sprinkle with Parmesan and serve with warmed marinara sauce for dipping.
Drew's Guac.
I call this Drew's Guac. because he likes to make it for me. We eat this a lot. Sometimes we just eat it for lunch. Molly loves to eat it with a spoon.
2 avocados
1 lime, juiced
2 garlic cloves
1 med. Tomato
Salt and pepper to taste
Garlic salt
A handful of Fresh cilantro, chopped
Salt and Pepper to taste
Mash the avocados, lime, and garlic with potato masher. Add rest of ingredients and serve.
2 avocados
1 lime, juiced
2 garlic cloves
1 med. Tomato
Salt and pepper to taste
Garlic salt
A handful of Fresh cilantro, chopped
Salt and Pepper to taste
Mash the avocados, lime, and garlic with potato masher. Add rest of ingredients and serve.
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