MA Girl in the OC

Pasta with Sausage, Peas and Butternut Squash Cream Sauce

2011-05-09T20:36:00.000-07:00

Taken from Martha Envy

2 cups (1/2 squash) butternut squash, peeled and cut in to large dice
half package of kielbasa-like sausage
half of a yellow onion
1 clove garlic
1 cup chicken broth
2/3 cup heavy cream
pinch of nutmeg
salt and pepper
1 cups thawed frozen peas
1 lbs pasta
handful of Parmesan

Steam squash and puree in blender until smooth.
Brown sausage in large skillet over medium heat. When finished, remove.
Add a bit of olive oil to skillet. Saute onions until translucent and then add garlic, cooking for a few more minutes.
Deglaze skillet with chicken stock, stirring to get all the browned bits.
Add pureed squash to the pan and whisk until smooth.
Once sauce starts to bubble, whisk in cream. Add nutmeg, salt and pepper to taste.
Cook pasta. Drain and reserve some cooking water.
Add pasta to sauce, along with sausage and peas. If mixture seems dry or pasty, add reserved pasta water.
Turn off heat. Stir in Parmesan and serve.

Better Rice Krispie Treats

2011-02-23T11:00:00.000-08:00

Taken from Cara's Cravings

3 cups (1 ½ 11-12oz bags) butterscotch chips
1 1/2 cups creamy peanut butter
12 cups (1 12oz box) crisp rice cereal
4 cups (2 11-12oz bags) semi-sweet chocolate chips
½ cup butter, cubed
2 cups confectioners’ sugar
4 Tbs water

Line the bottom of a 9x13” pan with parchment paper and spray the sides of the pan with nonstick cooking spray (tip: use nonstick cooking spray to help the parchment paper stick to the pan – seems to go against the name of the product, but it works.)

In a large saucepan over medium-low heat, melt the butterscotch chips and peanut butter, stirring. When smooth, remove from heat and add the crisp rice cereal. Stir to coat. Place half of the cereal mixture into the pan and pat down evenly. Place in the refrigerator to let it firm up a bit while preparing the chocolate.

Place the chocolate chips and butter in a microwave safe bowl. Melt together in the microwave over medium-low heat, stirring every 60-90 seconds, until smooth. Mix in the powdered sugar and water.

Spread the chocolate evenly over the cereal layer in the pan, then gently pat the remaining cereal mixture evenly on top. Refrigerate for at least two hours, then cut into squares with a sharp knife.

Steaks with Red Wine and Rosemary Sauce

2011-02-23T10:55:00.000-08:00

Taken from Martha Envy

3 Tbs olive oil
2 steaks (ribeye, Delmonico or New York strip)
Salt and pepper
2 tsp finely chopped fresh rosemary, plus two springs
3/4 cup red wine
1/2 cup beef stock
1 Tbs butter, cold
1 Tbs Dijon mustard

Heat the oil over medium high in skillet. Heat oven to 250.

Rub steaks all over with salt, pepper and chopped rosemary.

When screaming hot, sear steaks for about 4 minutes per side (and if they're very thick, sear the short sides as well), until thermometer reads 130 degrees.

Place steaks on cookie sheet or oven proof platter in oven while you cook the sauce.

Reduce heat to medium, and deglaze with wine. Add rosemary sprigs. Cook until almost mostly reduced, about 5 minutes. Add stock, and cook a few minutes more until reduced further. Turn off heat and whisk in butter and mustard. Add any accumulated juices on cookie sheet/platter. Season sauce with salt and pepper and spoon over steaks.

Strawberry Stuffed French Toast

2011-02-23T10:52:00.000-08:00

Taken from Annie's Eats

For the filling:
1 cup sliced fresh strawberries
2 tbsp. sugar
4 oz. cream cheese, softened

For the toast:
4 thick slices bread, such as challah or soft Italian bread
1 large egg
¾ cup milk
2 tbsp. melted butter
1 tsp. vanilla
¼ cup all-purpose flour
¼ tsp. ground cinnamon
¼ tsp. salt
Unsalted butter

Maple syrup, powdered sugar and additional fresh strawberries for serving

Directions:
To make the filling, combine the sliced strawberries and sugar in a medium bowl. Mix well and set aside to macerate for about 15 minutes. Stir in the cream cheese until well blended.

To prepare the toast, carefully slice a pocket into the center of each slice of bread, taking care not to cut all the way through to the other side. Heat a large skillet over medium heat. In a shallow baking dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Stir in the flour, cinnamon and salt and whisk until smooth. Fill the pocket of each slice of bread with some of the filling mixture. One or two at a time, place the filled slices of bread in the egg mixture, soaking about 30-40 seconds per side. Remove the bread and allow the excess batter to drip off. Transfer to a plate and repeat with the remaining bread slices.

Add 1 tablespoon of butter to the heated skillet and swirl to coat. Add the filled slices of toast to the skillet in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side. Repeat with the remaining slices of bread, adding more butter to the skillet as needed. Serve immediately with maple syrup, powdered sugar and fresh strawberries as desired.

Herbed Risotto with Chicken and Caramelized Onions

2011-02-23T10:47:00.000-08:00

Taken from Annie's Eats

1½ tbsp. olive oil, divided
1 yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
2 cups water
3 boneless, skinless chicken breasts
4 tbsp. unsalted butter, divided
¾ tsp. salt
2 cloves garlic, minced or pressed
2 cups Arborio (medium grain) rice
1 cup dry white wine
2 oz. grated Parmesan cheese (about 1 cup)
1 tsp. freshly squeezed lemon juice
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Ground black pepper

Directions:
Add 1½ teaspoons of the olive oil to a large skillet over medium heat. Add the sliced onion and sugar, stirring to coat. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized. Remove the onions to a plate and set aside.

In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer. In the meantime, add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat. Season the chicken breasts with salt and pepper. Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown. Remove from the heat and transfer the chicken pieces to the saucepan with the simmering broth mixture. Let cook until an instant-read thermometer inserted into the thickest part registers 165˚ F or until cooked through (no longer pink). Remove the chicken from the broth and transfer to the plate with the onions.

Add 2 tablespoons of the butter to a Dutch oven set over medium heat. Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring to coat. Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add ¾ cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove the pot from the heat, cover and let stand for 5 minutes.

Meanwhile, shred the chicken into bite-sized pieces. Stir the shredded chicken and caramelized onions into the risotto with the remaining 2 tablespoons of butter, lemon juice, parsley and chives. Season with salt and pepper to taste. If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture. Serve immediately.

Peppermint Brownies

2011-02-23T10:42:00.000-08:00

Taken from Annie's Eats

8 oz. unsweetened chocolate, coarsely chopped
1½ cups unsalted butter
3 cups sugar
6 large eggs
1½ tsp. peppermint extract
1 tsp. vanilla extract
½ tsp. salt
2 cups all-purpose flour
4 (1.55 oz) milk chocolate bars, broken into segments
1 bag Hershey’s Candy Cane Kisses, wrappers removed and coarsely chopped

Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking pan with foil and spray lightly with cooking spray.

Combine the chocolate and butter in a heatproof bowl set over simmering water; heat, stirring occasionally, until completely melted and smooth. Remove from the heat. In a large mixing bowl, whisk together the chocolate mixture with the sugar and eggs until well blended. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.

Spread half of the brownie batter into the prepared pan. Layer with the milk chocolate pieces. Spread the remaining batter evenly over the milk chocolate pieces. Bake 30-35 minutes.

Remove the brownies from the oven but maintain the oven temperature. Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Transfer to a wire cooling rack and let cool to room temperature. Chill the brownies until the candy topping has firmed up. Slice and serve.

Short Ribs

2010-12-22T12:02:00.000-08:00

Taken from Bon Appetit

5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig

Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

Beef Barley Soup

2010-12-22T11:56:00.000-08:00

Taken from Throwing Spoons

2 pounds cubed beef chuck roast
1 - 2 tablespoons oil
2 - 3 large carrots, peeled and sliced
5 1/2 cups water (or 5 cups stock, 1 cup water)
4 teaspoons beef bouillon granules (or 4 cubes, crumbled) - only if using water, not stock
1/2 onion, chopped
1/2 teaspoon garlic powder, or 4 cloves, pressed
1 8-ounce can tomato sauce
3/4 cup uncooked pearl barley, rinsed
Salt and pepper to taste

Brown cubed beef in oil in a skillet over medium-high heat. Do this in a couple of batches, so beef will brown properly. If the pan is overcrowded, beef will stew in its juices and turn gray instead of browning. Add browned beef to slow cooker.

Add carrots and 1 cup water to skillet; cook carrots just until tender. Add carrots (and water, if using water instead of stock) to slow cooker.

Add remaining water and bouillon (or stock), onion, garlic, tomato sauce, barley, salt and pepper to slow cooker. Stir to combine.

Cover, and cook on low for 5 hours.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

2010-12-22T11:52:00.000-08:00

Taken from Brown Eyed Baker - A Food & Cooking Blog

Yield: About 4 dozen assembled whoopie pies

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
½ cup unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Chicken and Sausage Jambalaya

2010-09-28T14:57:00.000-07:00

Taken from Confections of a Foodie Bride

1/2 cup vegetable oil
2 medium onions, chopped
2 green bell peppers, chopped
2 tsp salt
1 tsp cayenne
1lb smoked sausage, cut into 1/4 inch slices
1 tsp Tony Cachere’s
1 1/2lb chicken, cut into 1-in cubes
3 bay leaves
3 cups rice
3 cups water
3 cups chicken stock
1 cup chopped green onions

Heat the oil in a large Dutch oven over medium heat. Add the onions, bell peppers, salt and cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides to loosen any browned particles.

Season the chicken with Tony Cachere’s. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water and stock, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

Vermont Apple Cider Donuts

2010-09-28T14:45:00.000-07:00

1 cup apple cider
1 cup sugar
1/4 cup vegetable shortening
2 eggs
1/2 cup buttermilk
3 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
vegetable oil or shortening for frying

Glaze
2 cups confectioners' sugar
1/4 cup apple cider

Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8-10 minutes; cool.

Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.

Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine.

Add enough oil or shortening to fill a deep pan 3"; heat to 375. Cut dough into donuts or roll into balls. Fry donuts several at a time, turning once or twice, about 4 minutes.

Macaroni Grill's Carmella's Chicken Rigatoni

2010-05-23T21:27:00.000-07:00

Taken from Lauren's Kitchen

Butter
8oz baby bella mushrooms
1/2 sweet onion caramelized
8 oz grilled chicken breasts (chunked)
salt and pepper
2t dried basil
4oz of Marsala wine
10 oz heavy cream
12oz rigatoni (cooked)
2oz shredded Parmesan

Melt butter in pan. Saute mushrooms, chicken, basil, caramelized onions salt and pepper. Saute for 2-3 minutes.

Add Marsala wine and cook for 1 minute.

Add heavy cream and bring to a boil for 2 minutes.

Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix.

Sprinkle with shredded Parmesan cheese.

Banana Bread Waffles

2010-05-23T21:23:00.000-07:00

Taken from The Novice Chef

4 tbsp. unsalted butter, melted
1 cup plus 2 tbsp. warm milk
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. brown sugar
1½ tsp. yeast
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground clove
2 eggs, lightly beaten
1 cup mashed ripe bananas (about 3 whole bananas)
2 tbsp. sour cream

In a small bowl, whisk together the melted butter, warm milk and vanilla extract. Set aside. In a large mixing bowl, combine the flour, brown sugar, yeast, salt and spices. Whisk together to blend. Add the wet ingredients to the bowl and whisk just until smooth. Whisk in the eggs until incorporated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, and up to 24 hours. When you are ready to make the waffles, remove the batter from the refrigerator and let sit at room temperature for 30 minutes. It should be about doubled in size and there should be small bubbles on the surface.

Add the mashed bananas and sour cream or yogurt to the batter. Whisk lightly to incorporate into the batter. Cook in a preheated waffle maker according to the manufacturer’s instructions. Serve as desired with maple syrup and banana slices.

Bubbe's Brisket

2010-05-17T20:35:00.000-07:00

Taken from Not Your Bubbe's Kitchen

The ingredients:

2 cups yellow onion (about 2 medium large onions), sliced

2-3 garlic cloves, minced

2 tablespoons vegetable oil

2 large carrots, chopped

2 large celery stalks, chopped

1 bay leaf

2.5 lbs of beef brisket

1 tbsp kosher salt

cracked black pepper, to taste

1/4 cup of water

4 cups of pale dry ginger ale - it's about 1 liter.

1/2 cup light or dark brown sugar1/2 cup Ketchup

1/2 cup- brown sugar & hickory BBQ sauce

a touch of honey (maybe 1 tbsp-- yes, eye ball it)

4 Yukon gold potatoes, quartered

Slice the onions, mince the garlic. In the meanwhile, set your crockpot to high).

In your dutch oven or crock pot insert (make sure it's one that can be used on the stove top!), heat 1 tbsp of the oil.

Add the sliced onions and minced garlic until onions are translucent in color; and softer to touch.

Remove onions and garlic for the time being to a small bowl.

Add other tbsp of oil to crock pot. Season brisket with half the salt and some pepper. Place this

side down in the crock pot. Season the other side with remaining salt and more pepper. Let each side of the brisket cook on high for about 3 minutes- until the brisket is more brown and has a bit of a crust on it.

Next, add the onions/garlic back to the crock pot.

Place the crock pot insert into the crock pot. Add 1/4 cup water, 4 cups or so of ginger ale, the carrots, the celery, the ketchup, the brown sugar, the bbq sauce, the honey, and the bay leaf.

Cook this on high for 6- 8 hours. When it is done, place it in the fridge over night.

Wake up the next morning, and place it in your crock pot again. Add the quartered potatoes. Cook on high for 4 more hours.

In a small bowl, take 1 -2 tbsp of cornstarch and add some water- enough to dissolve the cornstarch. Add this mixture to the crock pot.

Now, set the crock pot to low for another 4 hours.

Orange Cranberry Scones

2010-02-23T13:12:00.000-08:00

Taken from The Novice Chef

2 tablespoons freshly grated orange zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick square (about 8 inches in diameter) and cut out as many triangles as possible, re-rolling scraps as necessary. Arrange triangles about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

Cheeseburger Meatloaf

2010-02-23T13:09:00.000-08:00

Taken from Joelen's Culinary Adventures

1 lb ground pork
1 lb ground beef (85/15)
1 slice day old bread, processed into crumbs
4 strips bacon, cooked, cooled and crumbled
1/2 cup shredded sharp cheddar cheese
1/2 cup diced bell pepper (any color of your choice)
2 tablespoons chopped fresh parsley
2 green onions, thinly sliced (green part only)
1 egg
1/4 cup milk
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup ketchup

Preheat oven to 350 degrees.

In a large bowl, add all the ingredients except the ketchup and mix to combine.

Place mixture in a standard loaf pan or divide the mixture equally between 4 mini loaf pans. Top the meatloaf with the ketchup.

Place filled loaf pan(s) on a baking sheet and bake in the preheated oven for 55 minutes to 1 hour if in a standard loaf pan, or 30-35 minutes if in mini loaf pans.

Remove from oven and allow to rest for 5-10 minutes before slicing and serving.original Joelen recipe

Marshmallow Crunch Brownie Bars

2010-02-06T16:48:00.000-08:00

Taken from Culinary Concoctions by Peabody

Brownie Ingredients:
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter
1 1/4 cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

Topping Ingredients:
7 ounces mini marshmallows
1 1/2 cups milk chocolate chips
1 cup peanut butter
1 Tablespoon unsalted butter
1 1/2 cups Rice Krispies

Directions:
Preheat oven to 350-degrees.

Grease a 9 x 13-inch baking pan.

In a medium saucepan, melt the chocolate, butter, and 2/4 cup of semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.

Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.

Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3x3-inch bars

Cheesy Turkey Meatloaf Bites

2010-02-06T16:36:00.000-08:00

Taken from Weelicious

1 zucchini, chopped
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1/2 cup carrots, chopped
1 egg, beaten
1 clove garlic
1 Tbsp Worcestershire sauce
1 tsp Italian herbs
1/2 cup bread crumbs
1/2 cup cheddar cheese, shredded
1 lb ground turkey

Preheat oven to 375 degrees
Spray a mini muffin tin with cooking spray
Place all ingredients except turkey into a food processor and pulse until vegetables are in small pieces
Combine turkey and vegetable mixture in a bowl
Place meatloaf mixture in the muffin pan and pack down with a spoon
Bake for 20 minutes

Sweet Pea Risotto

2010-02-06T16:30:00.000-08:00

Taken from Weelicious

4 cups vegetable stock
2 Tbsp olive oil
1 cup arborio rice
2 Tbsp onion, minced
1 Tbsp butter
1/2 cup peas
1/3 cup Parmesan cheese

In a medium pot, bring vegetable stock to a simmer
In a 12-14" skillet, heat the oil over medium heat
Add the onions and saute for 3-4 minutes or until translucent
Add the rice. Using a wooden spoon, stir the ingredients until toasted
Add 1/2 cup stock to the rice and cook until liquid is absorbed
Continue adding stock 1/2 cup at a time until risotto is tender and creamy
When all of the liquid is absorbed, add the butter, peas and cheese and stir to combine

Fruit and Nut Bars

2010-02-06T16:15:00.000-08:00

Taken from Weelicious

2 cups whole oats
1 cup flour
1/2 tsp baking soda
10 Tbsp butter
1/3 cup almonds
1/4 cup honey
10 oz jar of jam

Preheat oven to 350 degrees
Place all ingredients except jam in a food processor
Pulse until the ingredients are combined and oats and nuts are in small pieces
Press all but 1 cup of mxture into bottom of a greased 11x7" pan
Cover the mixture with jam
Crumble the remaining mixture over the jam
Bale for 30-35 minutes
Cool, cut and serve

Home Made Play Dough

2010-02-06T16:11:00.000-08:00

2 Tbsp vegetable oil
1 cup flour
1 cup water
1/2 cup salt
2 tsp cream of tartar
food coloring

Place all ingredients in a saucepan. Stir with a wooden spoon over low heat until smooth, about 2-3 minutes.
Remove from the pot and place on parchment paper.
Knead until dough is smooth and elastic

Maple Oatmeal Scones

2010-02-06T16:00:00.000-08:00

Taken from The Way the Cookie Crumbles

Scones
1 3/4 cups flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
2 sticks cold unsalted butter, cut into pieces
1/4 cup buttermilk
1/4 maple syrup
2 large eggs, lightly beaten

Glaze
1/2 cup confectioners sugar
1/4 cup maple syrup
1/2 tsp vanilla extract

Preheat the oven to 400 degrees. In the bowl of an electric mixer fitted with a paddle attachment, combine the dry ingredients. Add in the cold butter at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, syrup and eggs and add quickly to the flour mixture. Mix until just blended.
Place the dough onto a well floured surface. Flour your hands and a rolling pin and roll the dough until 1" thick. Cut into 3" rounds and place on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, until the tops are crisp.
Combine confectioners sugar, syrup and vanilla to make glaze. Cool the scones for 5 minutes and then drizzle each scone with 1 Tbsp glaze

Pumpkin Dip

2010-01-01T17:46:00.000-08:00

Taken from Busy Mom's Cookbook

1 16 oz frozen Cool Whip
1 15 oz can of pumpkin
1 box of vanilla pudding
2 Tbs pumpkin pie seasoning

Mix all together and dip with cinnamon graham crackers!

Apple, Bacon, Shallot and Herb Dressing

2010-01-01T17:38:00.000-08:00

Taken from Good Things Catered

1/2 lb sourdough loaf; cubed
1/2 lb homemade cornbread; cubed
1 lb bacon
3 Fuji apples; cored and diced
5 large shallots; sliced extra thin
3 large celery ribs; cut into 1/2 inch slices
4 large garlic cloves; minced
1/4 cup fresh parsley; minced
2 Tbsp fresh sage; minced
2 Tbsp fresh thyme; minced
1 tsp salt
1 tsp freshly cracked pepper
1/4 tsp grated nutmeg
3 eggs
1/2 cup chicken stock
1/2 cup cream

Place cubed bread in large bowl and let sit overnight.

Preheat oven to 400 degrees and prepare baking dish.

Cook bacon in heavy skillet until crisp, about 15 minutes, then transfer with a slotted spoon to paper towels to drain. Drain fat from pan, leaving only 3 Tbsp remaining. Add shallot and 1/2 tsp salt and cook, stirring occasionally to prevent sticking, until thoroughly browned, about 10 min. Cook 5 more minutes to caramelize.

Add apple and celery to the pan and cook until softened, about 5 min. Add garlic, sage, thyme and cook until fragrant, about 30 seconds more. Transfer to large bowl holding bread cubes. Add pepper, parsley, bacon and toss to combine.

In a separate bowl whisk together eggs, stock, and cream with remaining salt and nutmeg. Pour egg mixture over other ingredients and toss to combine well.

Transfer mixture to prepared baking dish and cover with foil. Place in oven to cook for 25 minutes and then remove foil. Continue cooking until top breading is crisp, about 20-25 more minutes. Remove from oven and serve.

Honey & Thyme Brined Turkey

2010-01-01T17:33:00.000-08:00

Taken from MyRecipes.com

7 cups water, divided
3 tablespoons freshly ground black pepper, divided
6 thyme sprigs
1/2 cup kosher salt
1/2 cup honey
1/4 cup packed brown sugar
2 cups ice cubes
1 (6-pound) whole bone-in turkey breast, skinned
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
Cooking spray
Fresh thyme sprigs (optional)

Combine 1 cup of water, 2 tablespoons pepper, and thyme sprigs in a small saucepan. Bring to a boil, and remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and turkey; seal. Refrigerate 24 hours, turning the bag occasionally. Remove turkey from bag, and discard brine. Pat turkey dry with paper towels.

Rub turkey with oil. Combine 1 tablespoon pepper and chopped thyme; rub over turkey.

Preheat oven to 400°.

Place the turkey on a roasting pan coated with cooking spray. Bake at 400° for 1 hour or until thermometer inserted into thickest portion of the breast registers 180°. Place turkey on a platter. Cover with foil; let stand 15 minutes. Garnish with thyme sprigs, if desired.

Market's A Very Adult Mac & Cheese

2010-01-01T17:22:00.000-08:00

1 lb elbow macaroni
2 Tbls extra virgin olive oil
1 cup sour cream
3 Tbls Dijon mustard
1 cup Panko breadcrumbs
3 cups heavy cream
1 cup Fiscalini cheddar (or other artisinal sharp cheddar); grated
1/4 cup Parmigiano-Reggiano; grated
1/2 cup Hobb's bacon; cooked and crumbled
3 Tbls parsley; chopped
3 Tbls chives; chopped

Cook elbow macaroni according to package directions. Drain noodles and toss with 2 Tbls extra virgin olive oil. Allow to cool to room temperature. Once noodles are cool, toss with sour cream and Dijon.

Toast Panko crumbs on baking sheet at 275 for 8-10 minutes until golden brown.

Heat heavy cream until hot but not boiling. Add grated cheddar and parmesan. Stir until cheese is melted. Add the pre-cooked noodles and bacon and stir to combine. Once the noodles are heated through, add the parsley and chives. Season with salt and pepper to taste.

Pour into a serving dish and top with toasted Panko crumbs.

Country Chicken Kiev

2010-01-01T17:16:00.000-08:00

Chicken
10-12 chicken cutlets; trimmed and pounded flat
1 stick butter; melted
bread crumbs (mixed with Parmesan, oregano, garlic powder, and pepper)
1 lb imported ham; sliced
3/4 lb Swiss cheese

Sauce
1 stick butter; melted
3/4 cup scallions; diced
1/2 cup white wine

Lay cutlets flat and place ham and cheese on top. Holding together with your fingers, roll overlapping ends together underneath. Dip rolled piece into melted butter and roll in bread crumb mixture. Place rolls on baking pan. Bake at 350 for 45-60 minutes. Baste chicken with sauce while cooking.

Mom's Meatloaf

2009-11-16T14:19:00.000-08:00

2 lbs ground beef
2 cups bread crumbs (3 slices)
3/4 cup onion, chopped
1 tsp mustard
1/4 cup milk
1/4 cup ketchup
1 tsp Worcestershire sauce

Combine all ingredients. Bake at 400 for 50 minutes.

Microwave Rice Pudding

2009-11-13T11:54:00.000-08:00

Taken from Adventures in My Freezer

Mix dry ingredients in large (8 cup) microwavable casserole dish:
3/4 c sugar
2 tbsp corn starch
1/4 tsp salt

Add:
2 1/2 cups milk

Microwave 3 minutes on high. Stir. Microwave 3 more minutes.

Beat 1 egg. Add a little pudding to the egg, mix. Add egg to casserole dish. Mix well. Microwave 1 minute.

Add:
2 tbsp butter
1 tsp vanilla
2 cups cooked white rice

Microwave 3 minutes. Serve warm or cold.

Scalloped Potatoes

2009-11-09T08:41:00.000-08:00

3 Tbls butter
2 Tbls flour
1 1/2 tsp salt
1/8 tsp pepper
3 C milk
6 medium potatoes pealed & thinly sliced
2 Tbls diced onion

Make white sauce of first 5 ingredients. Place 1/2 potatoes in greased 2 qt casserole dish, cover with half onion and 1/2 sauce. Repeat layers. Cover and bake 350 - 1 hour. Uncover and bake 30 minutes longer.

Doggie Treats

2009-11-04T09:25:00.000-08:00

2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable oil
2 tablespoons peanut butter
3/4 cup water
2 tablespoons brown sugar

Directions

Preheat oven to 300 degrees F. Lightly grease one cookie sheet.
Combine all ingredients and knead well.
Roll into 1/2" balls, place on cookie sheet and flatten with a fork.
Bake for 30 minutes and allow to cool.

Homemade Glass Cleaner

2009-11-04T09:24:00.000-08:00

1/8 cup ammonia
1 cup rubbing alcohol
1/2 tsp dishwasher soap
fill 1 gallon jug with water

Skillet Chicken, Broccoli, Ziti, and Asiago Cheese

2009-11-04T09:22:00.000-08:00

Taken from America's Test Kitchen

1 pound boneless, skinless chicken breasts (or thighs) cut into 1-inch squares
salt and ground black pepper
2 tablespoons olive oil
1 medium onion, minced (about 1 cup)
3 medium cloves garlic, minced or pressed
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti
2 3/4 cups water
1 2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse (I left these out)
1/2 cup heavy cream
1/2 cup grated Asiago cheese, plus extra for serving
1 tablespoon fresh lemon juice (1/2 a lemon)

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Crock Pot Coconut Peanut Curry Chicken

2009-11-04T09:01:00.000-08:00

Taken from Cara's Cravings: My Life in the Kitchen

Ingredients
10oz boneless, skinless chicken breast, cut into chunks
salt & pepper
1 garlic clove, minced
2 tsp minced fresh ginger
1 tbsp curry powder
1/2 tsp ground coriander
1 jalapeno pepper, minced
1 cup light coconut milk
1/2 tsp coconut extract
4 tbsp peanut butter
juice from 1/2 lime
1 large scallion, chopped
2 tbsp chopped fresh cilantro
additional lime wedges

Directions
Stir together the garlic, ginger, curry powder, coriander, jalapeno, coconut milk, peanut butter, and lime juice. Season the chicken breasts with salt and pepper and place in the crock pot. Pour the sauce mixture over, turn to coat, and cook on low for 6-8 hours. Serve over rice with chopped cilantro, scallions, and lime wedges.

Note: if you have a large crock pot that tends to overcook small portions of food, place your dinner-for-two inside an ovenproof casserole dish with a lid. This will reduce the amount of food surface area exposed to the heat and keep your food nice and moist.

Incredulada Enchiladas

2009-11-04T08:56:00.000-08:00

Taken from bakin' and eggs

2 tablespoons olive oil
1 large onion, diced
1 large garlic clove, minced
2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
1 (4 ounce) can diced green chilies
1/4 cup diced jalapeno peppers (optional)
8 ounce block cream cheese, softened
Salt and pepper, to taste
12 (6 inch) flour tortillas
1 cup heavy cream
2 cups shredded Monterrey jack cheese
Cooking spray
Salsa
Sour cream

Directions:

Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.

Heat olive oil in a large skillet and saute onions until they begin to soften and become translucent. Add garlic, chilies and peppers and cook for another 2-3 minutes.

Remove from heat and stir in cream cheese and chicken. Season with salt and pepper.

Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.

Serve with salsa and sour cream.

Yield: 6-8 servings

Apple Cake

2009-11-04T08:51:00.000-08:00

Taken from Smitten Kitchen

Ingredients:

6 apples (I used Fuji)
1 Tbsp. cinnamon
2 c., plus 5 Tbsp. sugar
2-3/4 c. flour, sifted
1 Tbsp. baking powder
1 tsp. salt
1 c. vegetable oil
1/4 c. orange juice
2-1/2 tsp. vanilla
4 eggs

Directions:

Preheat the oven to 350 degrees. Grease a bunt pan with butter and set aside.
Peel, core and chop the apples into chunks. Toss with cinnamon and 5 Tbsp. sugar and set aside.
Stir together the flour, baking powder and salt in a large mixing bowl. Set aside.
In a separate bowl, whisk together oil, orange juice, 2 c. sugar and vanilla. Mix the wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of the batter into the prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.
Bake for about 1-1/2 hours, or until a tester comes out clean.

O'Leary Family Vodka Sauce

2009-09-29T10:18:00.000-07:00

1 Tbsp olive oil
2 tsp garlic, chopped
1/4 cup white wine
6 oz canned plum tomatoes
1 Tbsp fresh basil, chopped
1 tsp sugar
1/2 cup heavy cream
salt and pepper to taste
2 Tbsp butter
2 Tbsp vodka

Heat oil in large saute pan; add garlic and cook until golden. Add wine and simmer until liquid reduces by half; add tomatoes, basil, sugar, salt and pepper. Bring to simmer. Add cream and bring back to simmer. Taste and adjust seasoning with salt and pepper. Add butter, vodka and additional basil. Bring to simmer.

Basil Chicken Bake

2009-09-16T20:51:00.000-07:00

1 ½ lbs. boneless chicken
½ cup mayonnaise
¼ cup chopped fresh basil
1 cup plain bread crumbs
½ cup parmesan cheese
2 Tbls. olive oil
3 cloves garlic, minced or pressed

Place chicken in casserole dish
Chop basil and add to mayonnaise, mix, then spread onto the chicken.
Combine bread crumbs, parmesan cheese, garlic, oil, and salt & pepper
Spread on top of the mayonaissed chicken and press lightly
Bake at 425 degrees for 18 to 22 minutes.

Brown Sugar & Honey Pecan Bars

2009-05-19T13:47:00.000-07:00

Taken from Cookie Madness

Crust
2 cups all purpose flour
1/2 cup brown sugar, packed (light)
1/2 teaspoon salt
6 ounces cold butter, cut up

Filling
1/2 cup butter, melted
1 cup brown sugar, packed (light)
1/3 cup honey
2 tablespoons whipping cream
1 teaspoon vanilla
2 cups coarsely chopped pecans (see note)

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with non-stick foil or parchment paper. These are very sticky bars, so line the pan with something.

Prepare crust. Combine flour, brown sugar and salt in food processor and pulse 3 times to mix. Add butter and process until mixture is crumbly – it will be really dry. Pour over bottom of pan and press tightly. Bake for 20 minutes.

Prepare the filling. In a heavy saucepan melt the butter. When the butter is completely melted, stir in brown sugar and honey. Simmer mixture for 1 minute, stirring occasionally. Remove from heat and stir in cream, vanilla and pecans.

Pour the pecan mixture over crust and spread evenly. Bake on center rack for 18-20 minutes. Remove from oven and let cool on a rack for at least an hour. To quick-cool, let them cool down as much as possible then shove them in the refrigerator. I had to do this.

Makes 1 (13×9 inch) pan.

Maple Rosemary Marinade

2009-05-19T13:44:00.000-07:00

1/3 cup balsamic vinegar
1/3 cup maple syrup
1/4 cup olive oil
2 tsp salt
3 Tbsp fresh rosemary
1/2 tsp fresh ground pepper
3 garlic cloves, crushed

Combine ingredients for marinade in large ziplock. Add meat. Marinate for 1 hour- 24 hours.

Dijon-Thyme Chicken

2009-05-19T13:40:00.000-07:00

Taken from Lauren's Kitchen

Ingredients

1/2 cup butter or margarine, melted (substituted Smart Balance 50/50 spread)
3 tablespoons Dijon mustard
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh thyme (used 1 teaspoon dried thyme)
1/2 teaspoon crushed red pepper flakes
4 boneless, skinless chicken breast halves, cut into bite-size pieces
bread crumbs, enough to cover all pieces

Preheat oven to 350 degrees.

In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes.

Dip chicken in butter mixture, then coat with bread crumbs.

Place in a greased baking dish.

Bake, uncovered for 30-35 minutes or until chicken juices run clear.

Irish Soda Bread with Raisins and Caraway

2009-03-26T11:00:00.000-07:00

Taken from Good Things Catered

1 1/2 cups all purpose flour
2 cups cake flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp cream of tartar
1 1/2 - 2 tsp caraway seeds
1/2 cup raisins
1 1/2 - 2 cups buttermilk
1 Tbsp butter, melted

Preheat oven to 400 degrees and line a heavy baking sheet with parchment.
In large bowl combine dry ingredients, caraway and raisins.
Whisk to combine.
Add buttermilk and slowly fold in with a spoon until it starts to come together.
Turn dough out onto floured surface and with floured hands, divide into two and knead one half until just coming together.
Form dough ball into 6 by 2 inch disk and place on prepared baking sheet.
Repeat with other half of dough, placing the two disks as far apart as you can on the baking sheet.
Cut cross in top of dough and place in oven.
Bake for about 30-40 minutes or until middle of loaf is set and outside has started to brown to a light golden color.
Remove from oven and brush tops with melted butter.
Let cool on pan for 10 minutes.
Transfer to a wire rack to cool completely or let cool for 10 more minutes and serve warm.

Chicken and Stuffing Casserole

2009-03-26T10:52:00.000-07:00

Taken from Telly's Tasty Tidbits

4 b/s chicken breasts, cubed
1 can cream of celery soup
8 oz sour cream
1 package Stove-Top Chicken and Herb stuffing, cooked per instructions on the box
1/2 cup shredded cheddar cheese
1 cup frozen green beans

Directions

Preheat oven to 350 and spray baking dish with non-stick cooking spray
Place chicken in bottom of prepared dish
In a bowl mix soup and sour cream and top on chicken
Add cheese
Top with prepared Stuffing mixture
Bake in 350 degree oven for 30-40 minutes or until chicken is done and casserole is bubbling and golden!

Tzatziki

2009-03-26T10:48:00.000-07:00

Taken from Elly Says Opa

1 32 oz container of plain Greek yogurt
1 hothouse cucumber or 2 regular cucumbers, seeded
3-5 cloves garlic, crushed
1-2 tsp white wine vinegar
salt and a little pepper
squeeze of fresh lemon juice (optional)
drizzle of extra virgin olive oil

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.

Peel and seed the cucumber. Shred the cucumbers and then squeeze the life out of them to get rid of as much excess moisture as possible. I use a towel to do this, and you will get a lot of liquid so don’t skip this step!

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.

Drizzle a little olive oil over the top.

Shish Kabobs

2009-03-26T10:46:00.000-07:00

Taken from Elly Says Opa

1 lb lamb or pork tenderloin, cut into chunks
peppers, onions, or any other vegetables you would like, cut into chunks
Juice of 1-2 lemons
1/4 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic, smashed
1 tbsp dried oregano
1/2 tsp salt
1/8 tsp pepper

Mix lemon juice, oil, vinegar, garlic, oregano, salt and pepper together in a bowl. Put meat and vegetables in a large ziplock bag and pour marinade mixture into bag. Seal and shake bag. Refrigerate for several hours.

Place meat and veggies on skewers (if you are using wooden skewers, soak them in water for about half an hour beforehand, so they don’t char). Grill!

Chicken Gyros

2009-03-26T10:41:00.000-07:00

Taken from Elly Says Opa

1.25 lbs. chicken pieces
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
2 heaping tbsp plain yogurt
1 tbsp dried oregano
salt and pepper
1/2 batch of tzatziki
sliced tomatoes
sliced red onions
4 pitas

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.

Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!

2009-03-23T13:11:00.000-07:00

White Chocolate Macadamia Nut Blondies
Taken from Emeril Lagasse

1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 x 9-inch baking pan (I used a 9x13 pan, and still felt they were sufficiently thick) with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

Thai Cashew Chicken

2009-03-06T10:41:00.000-08:00

Taken from A Mingling of Tastes by Julie

Slice the chicken as thinly as possible so it cooks quickly. Use a very sharp knife and cut at an angle as if you are slicing a flank steak. If you don't have dried chiles, sprinkle in some hot red pepper flakes, since you really should have at least a little heat in this dish. The Thai chili paste is irreplaceable as far as I know. Luckily, you can get it online here and probably in well-stocked markets.

Serves 4

3 tbs. canola oil, divided
1 lb boneless skinless chicken breasts, thinly sliced
salt and ground black pepper, to taste
2 1/2 tbs. Thai chili paste (Mae Pranom brand)
1/2 cup low-sodium chicken broth
1 large red bell pepper, seeded and cut into 1/2 inch pieces
1/2 large onion, cut into 1/2 inch pieces
1/4 cup oyster sauce
1 tbs. sugar
6 dried red chiles (such as chiles de arbol)
Generous 1/2 cup raw cashews, toasted (or substitute dry roasted, unsalted cashews)
5 scallions, cut into 1 inch pieces
Steamed Thai jasmine rice, for serving

Heat 1 tbs. oil in a large skillet over medium-high heat. Add half the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside. Repeat with 1 tbs. of the oil and the rest of the chicken.

Add the remaining oil to the empty skillet and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chiles, cashews and scallions, stir to combine and serve immediately over rice.

Homemade Samoas Bars

2009-03-06T10:36:00.000-08:00

Taken from Dinner & Dessert by Erin

Cookie Base:

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.

Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping:

3 cups shredded coconut (sweetened or unsweetened)
12 ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
10 ounces dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a Ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Roy's Hawaiian Fusion Flirt-tini

2009-02-03T18:19:00.000-08:00

1 oz X-Rated Vodka
1.5 oz X-Rated Fusion Liquor
.5 oz Citronge Orange Liqueur
.5 oz Cranberry juice
Shake and strain

Hash and Eggs

2009-01-16T09:32:00.000-08:00

Taken from Cara's Cravings: My Life in the Kitchen

1 medium sweet potato, peeled and cut into 1/2-inch pieces (1/2 lb)
1/4 cup reduced-fat sour cream
2 tsp maple syrup
2 tsp minced chipotle peppers in adobo sauce
1/4 chopped fresh cilantro
1 small onion, chopped
1 greed or red pepper, diced
1.5 cups diced, cooked chicken
1/2 teaspoon salt
Freshly ground pepper to taste
4 eggs

Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for about 10 minutes. Drain.
Transfer 1/2 of the mixture to a large bowl; mash. Stir in sour cream, maple syrup, chipotle peppers, and cilantro. Add the remaining unmashed potatoes and stir gently to mix. Set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and peppers, and cook, stirring often, until softened, 2 to 3 minutes. Add chicken, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
Gently combine onion mixture with sweet potatoes.
Gently beat eggs in a separate bowl.
Turn mixture onto nonstick skillet. Pour eggs over top and cook until bottom is lightly browned, pressing down with a spatula, about 4 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 4 minutes longer.

Turkey & Wild Rice Casserole

2009-01-16T09:29:00.000-08:00

Taken from Realistic Eats

2 cups wild rice

1T olive oil and cooking spray

1 lb. fresh sliced mushrooms

2 carrots sliced

3 stalks of celery sliced

1/2 onion chopped

2 tsp salt

1/4 tsp pepper

3 cups cooked turkey diced

2 tsp dried sage
1/2 cups slivered almonds

3 cups chicken stock - reduced sodium and fat

1 1/2 cups light cream

2 T sherry or lemon juice

1/4 cup dried cranberries

Cook rice according to package directions. Let cool.

In a large skillet or dutch oven heat oil and saute all of the vegetables until tender. Then add all of the remaining ingredients and simmer until slightly thickened.

Spray a 13x9 casserole dish with cooking sprat. Preheat oven to 350. Place rice in bottom of casserole dish and then top with the meat mixture. Cover and bake for 20 minutes and then uncover and and cook another 10-15 minutes until thickened.

Ramos House Pancakes

2009-01-11T19:32:00.000-08:00

4 eggs
2 cups buttermilk
2 cups sour cream
2 cups flour
1 tbsp baking powder
1 tbsp baking powder
1 tsp salt
2 tbsp sugar
8 oz butter, melted

In a large mixing bowl, combine eggs, buttermilk, sour cream, melted butter and sugar. Whisk well and set aside. Sift together flour, baking soda and baking powder. Pour wet ingredients into the dry. Whisk together. Pour batter in circles on a hot griddle.

Chex Muddie Buddies

2009-01-04T15:22:00.000-08:00

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Potatoes Supreme

2009-01-04T15:16:00.000-08:00

These are the most unhealthy potatoes ever but they are really good.

8-9 potatoes cooked and cooled overnight
1/2 cup butter
2 cups sour cream
2 cups grated cheddar cheese
1/3 cup minced onion
1/2 tsp salt
1/4 tsp pepper

Run potatoes through Cuisinart grater. Mix in all other ingredients. Place in baking dish. Cook at 350 for 35 minutes.

Samoa Cookies

2008-11-11T13:14:00.000-08:00

1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips

Place each shortbread cookie in rows on parchment paper. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.

Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat.

Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.

Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely.

Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.

Store in airtight container.

Apple Cake

2008-11-11T13:12:00.000-08:00

Taken from Made by Melissa

3-5 Granny Smith Apples
1/2 cup finely chopped walnuts
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour, divided
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Preheat oven to 350 degrees. Peel and finely chop apples. In the bowl of a stand mixer or a large mixing bowl, combine oil, sugar, eggs and vanilla. Beat of medium speed until well mixed, at least 3-5 minutes. Add 1 cup of flour, cinnamon, nutmeg and baking soda, mix well. Add second cup of flour and mix until just blended, this will make the batter very thick. Fold in apples and walnuts.

Grease and flour a bundt or tube pan. Pour batter into pan, bake 50-60 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack for 10-15 minutes. Run a knife along the edges of the cake and remove from pan by flipping onto another wire rack or plate, invert onto a wire rack and cool completely.

Risotto Primavera

2008-11-11T13:05:00.000-08:00

Taken from Paved With Good Intentions

1/2 pound asparagus
5-6 cups homemade chicken stock
1/2 teaspoon saffron strands, crumbled
2 tablespoons butter
3 tablespoons olive oil
1 medium red onion, diced
1 smallish carrot, diced
2 small zucchini, diced
1/2 teaspoon salt
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup thawed frozen peas
1/2 cup Parmesan cheese, plus extra for the table
Salt and pepper to taste

Cut off the tips of the asparagus and dice the top half of the stalks (discard the rest), and set the diced asparagus aside.

Bring the stock to a steady simmer in a saucepan. Add saffron to stock.

Melt 2 tablespoons of the butter with the olive oil in a heavy-bottomed saucepan. Add the onion and cook for about 6 minutes, until its golden.

Add the carrot and cook for 5 minutes more. Add the zucchini, diced asparagus, and ½ teaspoon salt, and cook for about 5 minutes more.

Add the rice and stir until it is coated with the oil. Add the wine and cook, stirring, until it has evaporated, about 3 minutes. Now slowly add enough simmering stock to cover the rice, and cook, stirring, until it has evaporated. Keep adding, stirring, and evaporating for about 20 minutes, until the rice is soft on the outside and still has a bit of a bite at the center. Remove the pan from the heat, and add the peas and cheese. Taste for salt and pepper, and serve with extra cheese for people to add to their own taste.

Serves 4.

Harvest Turkey Burgers

2008-10-02T21:33:00.000-07:00

Taken from Cara's Cravings

1/2 lb ground turkey
2 tbsp chopped onion
1/4 cup dried cranberries
1 oz crumbled goat cheese
minced fresh sage and thyme
salt and pepper

Mustard:
1.5 tbsp honey mustard
1 tbsp finely chopped pecans
minced fresh rosemary

Combine burger ingredients and mix well with hands. Form into two balls and grill over low heat, flattening after about 5 minutes on the first side. Try to cook them almost all the way through so that only one flip is required! Serve with pecan-rosemary-honey mustard.

Almond joy truffles

2008-10-02T21:27:00.000-07:00

Taken from Canarygirl

Ingredients:

6 ounces dark chocolate
2 egg yolks
2 tablespoons milk
1 tablespoon espresso
3 tablespoons butter
1/2 cup finely chopped almonds
1 cup grated coconut

Preparation:

Melt chocolate in a medium sized glass bowl in the microwave (check and stir frequently, time will depend on your microwave).
Allow to cool a bit, then beat in egg yolks.
Add milk and coffee and beat until combined.
Add butter and continue to beat.
Beat in almonds.
Refrigerate truffle mixture for a minimum of 2 hours.
Form smaller sized balls and roll in coconut.

Chicken Crescent Pockets

2008-10-02T21:22:00.000-07:00

Taken from yum.

6 oz. cream cheese, softened
2 tbsp butter, softened
3 cups cubed cooked chicken
1 tbsp chopped fresh chives (or onion)
1/2 tsp salt
fresh ground pepper to taste
1 tbsp milk
1 tbsp ranch dressing
2 (8 oz) cans refrigerated crescent rolls
2 tbsp melted margarine or butter
2 tbsp freshly grated Parmesan

Heat oven to 350 degrees. In medium bowl, combine cream cheese and butter; beat until smooth. Add chicken, chives, salt, pepper, milk and ranch. Mix well.
Separate dough into rectangles mound chicken mixture onto dough. For regular sized pockets, place chicken on one half of dough and fold remaining dough over top. Pinching edges to seal. For jumbo pockets, cover one rectangle with mixture and top with another, pinching edges to seal. Brush tops with melted butter, sprinkle with salt and Parmesan. Bake for 15-20 minutes.

Eggplant Parmesan

2008-10-02T21:14:00.000-07:00

Taken from Culinary Kicks

1 large eggplant, 1/4 inch slices
1 egg
1 tbsp water
1/2 cup flour
1/2 tsp paprika
1/2 tsp oregano
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 tsp dried basil
salt and pepper to taste
enough oil to cover bottom of frying pan 1/4 inch thick
1 1/2 cups marinara sauce
1 ball of fresh mozzarella cheese, packed in water

Lightly salt the eggplant slices and set in a large colander to rest for 30 minutes then rinse eggplant and pat dry with a paper towel.

Slice mozzarella cheese into thin slices and set aside. In a small bowl whisk together egg and water to make an egg wash and set aside.

In a shallow dish mix flour, paprika, oregano,and a dash of salt and pepper, In another shallow dish, mix bread crumbs, Parmesan cheese, basil, and a dash of salt and pepper. Dip the eggplant into flour mixture to coat it lightly on both sides, then dip into the egg wash and let excess drip off. Then dip into breadcrumb mixture and be sure to get a thick coat on the eggplant. Fry eggplant in oil on both sides until crisp and golden. Drain on paper towels.

After all eggplant is cooked, lay slices slightly overlapping in a shallow baking pan. Pour marinara sauce over eggplant and top with slices of mozzarella cheese.

Broil 6 inches from heat until cheese is melted and bubbly. Serve immediately

Rigatoni alla Carbonara with pancetta, Peas and Parmesan

2008-10-02T21:09:00.000-07:00

Taken from Good Thymes & Good Food

2 eggs
3/4 cup Parmesan cheese, grated
1/2 tsp. salt
Freshly ground black pepper
1 tbsp. parsley, chopped
2 tbsp. butter
2 tbsp. olive oil
2 oz. pancetta, finely chopped
1/4 cup onion, chopped
1/4 tsp. ground red pepper
1/2 cup frozen peas
1/2 lb. rigatoni pasta

Beat eggs, Parmesan cheese, salt, several twists of black pepper and parsley in a bowl.
Meanwhile, in a large skillet over medium heat, melt butter and olive oil. Add pancetta, onion and red pepper and saute for about 10 minutes or until onion is soft. Add frozen peas, turn off the heat and cover.
Cook rigatoni according to package instructions. Drain and return to pot.
Add pancetta mixture to rigatoni and cook over low heat 1 minute, tossing pasta to coat with oil and butter. Remove from heat. Stir in egg-cheese mixture and toss vigorously. Top with freshly grate Parmesan and serve.

Italian Tomato Cups

2008-10-02T21:04:00.000-07:00

Taken from Pennies on a Platter

2 cups of cherry tomatoes
1/2 block of fresh mozzarella
4-5 fresh basil leaves, torn into pieces
Italian dressing

Cut the tops on the cherry tomatoes and hollow out with a small spoon or melon baller. Shave a little bit of the wobbly tomatoes so they stand upright. Cut the mozzarella into small cubes and put a cube into each tomato. Add a piece of basil and top with a drop of Italian dressing.

Pasta with Asparagus, Parmesan, and Crispy Prosciutto

2008-10-02T15:08:00.000-07:00

Taken from American's Test Kitchen

1 teaspoon olive oil
4 ounces thinly sliced prosciutto, cut into 1/4" strips
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
1 pound fusilli or penne
1 pound asparagus trimmed and cut into 1-inch pieces
1 1/2 cups grated Parmesan cheese
3/4 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.

Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, ½ cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.

Chicken Piccata Pasta Toss

2008-10-01T09:33:00.000-07:00

Taken from Rachel Ray

Ingredients

2 Tbsp olive oil
1 1/3 lb chicken breast, cut into 1" pieces
salt and pepper
1 1/2 Tbsp butter
4 cloves garlic, chopped
2 shallots, chopped
2 Tbsp flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 Tbsp capers, drained
1/2 cup parsley, chopped
1 lb penne, cooked

Directions

Heat a deep nonstick skillet over medium high heat. Add a Tbl olive oil and chicken to the pan.
Season chicken with salt and pepper. Brown chicken until lightly golden, about 5 to 6 minutes.
Remove chicken from pan and return the skillet to heat.
Reduce heat to medium. Add another Tbls olive oil and 1 Tbls butter, garlic, and shallots to skillet. Saute 3 minutes.
Add flour and cook 2 minutes.
Whisk in wine and reduce liquid for 1 minute.
Whisk lemon juice and broth into sauce.
Stir in capers and parsley.
When liquid comes to a bubble, add remaining 1/2 Tbls butter. Add chicken back to pan.
Toss pasta with chicken mixture.

Mac and Cheese with Pancetta

2008-09-01T22:24:00.000-07:00

Ingredients
8 tablespoons(1 stick) butter, divided
4 oz thinly sliced pancetta (Italian bacon), coarsely chopped
1 cup finely chopped onion
3/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 cup all purpose flour
3 1/2 cups(or more) whole milk
2 1/2 cups coarsely grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8- to 8.8-ounce container mascarpone cheese
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup chopped fresh Italian parsley
1 pound orecchiette or large elboacaroni

Preparation
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat. Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.

Lemonade Raspberry Cake

2008-08-23T15:59:00.000-07:00

1 c. very hot water
1 box (4 serving size) raspberry flavored gelatin
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 c. frozen whipped topping (thawed)
1 1/2 c. fresh raspberries, if desired
lemon peel strips, if desired

Heat oven to 350 and spray bottom of 9x13 pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil (applesauce), and egg whites with mixer on low speed for 30 seconds and on medium speed for 2 minutes. Pour into pan and reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick comes out clean. Poke warm cake every inch with a form. Remove 1 tablespoon of reserved gelatin mixture to a microwavable container. Mix remaining gelatin mixture and 1/4 cup lemonade concentrate and pour slowly over the cake. Cool completely about 1 hour or overnight.

In medium bowl, mix frosting and whipped topping. Frost cake. Microwave the reserved gelatin for 10 seconds to liquify. Using a small spoon, place small drops of the gelatin mixture over frosting.

With a spoon or toothpick, swirl gelatin into frosting.

Garnish with raspberries and lemon peels if desired.

Blueberry Crumb Cake

2008-08-23T15:52:00.000-07:00

Taken from Barefoot Contessa

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

Confectioners' sugar for sprinkling

Directions: Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Blueberry Crumb Bars

2008-08-23T15:45:00.000-07:00

Taken from allrecipes.com

INGREDIENTS

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Unc's Steak Tips

2008-06-20T14:04:00.000-07:00

1 bottle Hunts Hickory sauce
1/3 jar Mee Tu Chinese Garlic marinade
1/4 jar Ah-So Chinese style BBQ sauce
4 shakes soy sauce
2 squirts mustard
honey
1 lemon

Mix together to get a somewhat firm consistancy. Let sit for 30-40 minutes.

Sirloin strip steak (not sirloin steak) cut in 1/2" pieces and mix in marinade. Let sit for 2 hours. Overnight to 24 hours is best!

Citi's Chicken

2008-06-14T09:48:00.000-07:00

Taken from Good Things Catered

Ingredients:

6 chicken thighs
6 chicken drumsticks
1 egg
1 c. yogurt
1/8 c. olive oil
1/4 c. white wine (of chicken stock if you don't use alch.)
2 tsp salt (I love Lawry's garlic salt for this)
2 tsp freshly ground pepper
1/4 c. flour
3 c. cornflakes
1 1/2 c. oatmeal
2 garlic cloves
1 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp fresh oregano

Directions:

Clean and pat dry chicken pieces.
Place chicken into a large freezer bag.
In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
Pour mixture over chicken and seal bag.
Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.-Marinade chicken at least one hour and up to 24.
Preheat even to 400 degrees.
In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
Remove from bowl of food processor and place in a shallow dish or wide bottomed bowl.
Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
Repeat with all pieces of chicken.-Reduce oven temperature to 350 degrees and place baking sheet in oven.-Bake until internal temperature reaches 170 degrees, about 50-60 minutes.

Pasta Salad

2008-05-19T20:22:00.000-07:00

4 cups cooked past - I like tri-colored spirals
1 cup sliced celery
1/2 cup chopped onion
1/4 cup sliced radishes
2 Tbsp chopped parsley
1/2 cup sliced olives
1 cup mayonnaise
2 Tbsp white vinegar
2 tsp mustard
1/2 tsp celery seeds
1 1/2 -2 tsp salt
1/8 tsp pepper

Omelet For Two

2008-05-10T20:27:00.000-07:00

Taken from Barefoot Contessa

1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
5 extra-large eggs
2 tablespoons milk or cream
salt
freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Chocolate Oreo Pudding Trifle

2008-05-10T20:24:00.000-07:00

Taken from Butter and Love

1 unfrosted chocolate cake (use your own recipe or prepare your favorite boxed mix)
4 packages instant chocolate pudding, prepared
1 16 oz. package of Cool Whip Lite (or your favorite whipped cream)
1 package Oreo cookies, chopped and ground in a food processor to make crumbs

Break the chocolate cake into crumbly, bite-sized pieces. On the bottom of a large glass bowl, spread 1/3 of the cake pieces. Top with 1/3 of the chocolate pudding, spreading with spatula. Top pudding with 1/3 of the Cool Whip or whipped cream, spreading with spatula. Sprinkle Cool Whip with 1/3 of the Oreo crumbs. Continue to alternate the layers in this order for a total of two more times, finish off with a final layer of Oreo crumbs to garnish. Chill in refrigerator for at least 2 hours or overnight before serving.

Meatballs

2008-05-10T20:20:00.000-07:00

Taken from Butter and Love

Ingredients
1 egg, slightly beaten
3/4 cup soft bread crumbs (1 slice)
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tablespoons parsley
1 to 2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef

Directions

In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. Add ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter.

Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or till done (no pink remains, 160 degrees F). Drain off fat. Makes 4 to 6 servings.

Chicken Tikka Masala

2008-05-08T20:27:00.000-07:00

From the Clay Oven in Irvine, CA

Masala
3 Tbsp olive oil
2 cups chopped onion
1 1/2 tsp cumin seeds
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp ground coriander
3 cups chopped tomatoes (about 3 medium)

Heat oil in heavy large saucepan over medium-high heat. Add onions and cumin seeds and saute until onions are golden, about 12 minutes. Add garlic and ginger; stir 1 minute. Add coriander; stir 15 seconds. Add tomatoes; reduce heat to medium and simmer until chunky sauce forms, about 6 minutes. Season to taste with salt and pepper.

Chicken Tikka
1/4 cup plus 1 Tbsp olive oil plus additional for brushing
2 Tbsp fresh lemon juice, divided
1 tsp salt, divided
3/4 tsp cayenne pepper , divided
1/2 tsp dry mustard powder, divided
2 lbs skinless boneless chicken breast halves, cut into 1 1/2 inch cubes
1 cup plain nonfat yogurt
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp garam masala

Whisk 1/4 cup olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/2 tsp cayenne, and 1/4 tsp dry mustard in large bowl. Add chicken cubes; toss to coat. Cover and chill 30 minutes, tossing occasionally.

Whisk next four ingredients with 1 Tbsp olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/4 tsp cayenne, 1/4 tsp dry mustard in large bowl. Add chicken mixture; toss. Cover and chill 3 hours, tossing occasionally.

Preheat oven to 375. Thread chicken pieces onto 6 metal skewers, dividing equally. Brush grill pan with oil; heat over medium-high heat. Working in batches, if necessary, grill chicken with marinade still clinging until dark brown, about 2 minutes side. Transfer to rimmed baking sheet. Place in oven and roast until chicken is cooked through, about 15 minutes.

Rewarm onion-tomato masala. Divide sauce among plate. Place one skewer on each plate.

American Chop Suey

2008-04-09T20:35:00.000-07:00

Taken from Simply Recipes

1 pound ground beef
1 yellow onion, chopped
Olive oil
1/2 teaspoon seasoned salt
Dash crushed red pepper
1/2 teaspoon celery seed
1 large can (28 oz) of diced tomatoes
2 Tbsp Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni

Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.

In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add seasoned salt. Add celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.

Serves 4.

Green Salad with Goat Cheese, Pecans, and Craisins

2008-04-09T20:07:00.000-07:00

Taken from Livin, Laughin, Lovin.... and Eatin too.

Romaine or bibb lettuce, chopped
Green onion, finely chopped (about 3/4 of a bundle)
Celery, finely chopped (4-5 full stalks)
Crumbled goat cheese
Craisins
Grape tomatoes, halved
Candied Pecans, chopped

For the dressing:
1/8 cup of extra virgin olive oil
1/8 cup of balsamic vinegar
2 tbsp of brown sugar

Candied Pecans:
In a sauce pan, melt 2 tbsp of butter/margarine over low to med heat; add 1/2 cup of chopped pecans and 2 tbsp of brown sugar; stir for a few minutes until well coated; remove and cool completely.

Chicken Ritz

2008-04-09T20:02:00.000-07:00

Taken from A Little of This, A Dash of That

Ingredients:
4 boneless skinless chicken breasts--fat trimmed
1 1/2 sleeves of Ritz crackers crunched up
1 stick of melted butter
Italian Seasoning
Parmesan Cheese
Garlic Salt

Pre-heat oven to 350.

Melt butter in a bowl large enough to place your chicken breasts in.

Combine crunched up Ritz crackers, spices, Parmesan cheese and garlic salt on a plate. Adjust to taste

Dip each chicken breast in the melted butter, then coat with the Ritz cracker mixture. Place in a casserole dish. Once finished dipping all your chicken, pour some of the remaining butter over top of the chicken. I also sprinkle some extra cheese over top. Bake in preheated oven uncovered for approximately 40 minutes.

Marscapone Stuffed French Toast

2008-03-31T11:18:00.000-07:00

Taken from Blakes Makes

For The French Toast:

8 slices (1/2 inch thick) of good bread (we used a small Country French round from Whole Foods)

3 eggs

1 cup milk

1/4 tsp. salt

For The Mascarpone Filling:

1 8oz. tub Mascarpone cheese
3 to 4 tblsp. dark brown sugar
1 tsp. (good, Bourbon) vanilla
dash of cinnamon

For The Berry Sauce:

1 1/2 cups fresh berries (we used blackberries and strawberries)
1 tblsp. lemon juice
Sugar (optional)

Preheat the oven to 350.
Blend the Mascarpone with the brown sugar, vanilla and cinnamon. It will turn an amazing buff color, and will smell amazing, too. We would have had more to work with at meal time, but I made it last night (to make things easy this morning) and we couldn’t keep our little fingers out of it.

Slice the bread. Next, make little Mascarpone sandwiches by spreading a generous amount of the filling between slices. Beat the eggs, milk and salt together (I do this in a baking dish). Place the sandwiches in the egg mixture, and press down lightly so the spongy bread can drink in the yellow bliss.

Turn the sandwiches over, and repeat.

Heat some butter (enough to cover the bottom) in a skillet over medium-high heat. When the butter starts talking to you (bubbling, sputtering), place the sopping sandwiches in the skillet.

Cook for about 2 minutes on either side until golden brown. Add the French toast to a fresh, buttered baking dish. Pop them in the oven for about 5 minutes (until they cook through).

While the toast is in the oven, toss some berries with a little lemon juice in a blender. I used about a cup of fresh strawberries, and about half a cup of fresh blackberries. After the blitz, I pass the sauce through a sieve to remove the pesky little seeds, and to make the sauce silky-smooth.

The oven timer dings. I take the toast out. One French toast sandwich on a plate (I heat the plates in the microwave for 2 minutes). Drizzle over a little berry sauce, and garnish with some whole, fresh berries. Devour.

French Toast Strata

2008-03-31T11:13:00.000-07:00

Taken from Busy Mom's Cookbook

INGREDIENTS

1 (1 pound) loaf cinnamon bread, cubed
1 (8 ounce) package cream cheese, diced
8 eggs
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/2 cup maple syrup
Cinnamon

DIRECTIONS

Cube bread and let set in open air for about a day, allowing it to become stale.
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and sprinkle with cinnamon. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and 1/4 cup maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Drizzle remaining maple syrup on top.
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

Ghirardelli Award Winning Brownies

2008-03-20T10:09:00.000-07:00

2 eggs
3/4 cup sugar
1 tsp pure vanilla
1/2 cup butter, melted
3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
2/3 cup unsifted flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup walnuts (I did not use)
1 cup Chocolate Chips (I used 1/2 semi sweet and 1/2 milk chocolate chips)

Preheat oven to 350.
Line 8x8 pan with foil and spray with PAM.
In bowl, stir together the eggs, sugar and vanilla. Add butter.
Sift Cocoa powder, flour, baking powder and salt. Stir into egg mixture.
Stir in chips (and nuts if using).

**Spread into pan and bake for 20-30 minutes until toothpick inserted in center comes out with a few crumbs.

Beef Stroganoff

2008-03-20T10:03:00.000-07:00

Taken from Taste & See

Ingredients:
8 ounces egg noodles, uncooked
1 pound ground round
3 green onions, sliced or 1 cup chopped onion
1 (8-ounce) package sliced fresh mushrooms
1 (12-ounce) jar fat-free beef gravy
1 (8-ounce) carton fat-free sour cream
1/4 tsp garlic salt
1/4 tsp freshly ground pepper
1 TBSP dry sherry (optional)

Directions:
Prepare noodles according to package directions, omitting salt and fat.
While noodles cook, cook meat, green onions and mushrooms in a large nonstick skillet until meat is browned, stirring until it crumbles; drain.
Return meat mixture to skillet; add gravy and next 3 ingredients, stirring well. Cook over medium heat 3-5 minutes or until thoroughly heated. Stir in sherry, if desired. Serve over drained noodles.

Yield: 5 servings.

Pecan Pie Cookies

2007-12-05T10:53:00.000-08:00

Taken from Open The Oven & Take a Look

Cookie Ingredients:

1 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder

Filling Ingredients:

1 cup chopped pecans
1/2 p firmly packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Shape dough into 1 1/2-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 9 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

Almond Cheesecake Bars

2007-11-24T16:27:00.000-08:00

Taken from Paula Deen

1 3/4 cups vanilla wafer crumbs
1 cup finely chopped almonds
1/2 cup firmly packed brown sugar
6 tbsp butter, melted
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
3 large eggs
3/4 cup sour cream
2 tbsp almond flavored liqueur
1 cup sliced almonds, toasted

Preheat oven to 300. Line a 13x9 inch baking pan with heavy duty aluminum foil, letting edges of foil extend over sides of pan.

In a small bowl, combine wafer crumbs, chopped almonds, brown sugar, and butter. Press evenly into bottom of prepared pan. Bake 8 minutes.

In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and liqueur. Bake 45 minutes, or until set. Sprinkle with sliced almonds. Let cool completely before cutting. Store in refrigerator.

Stuffed Mushrooms

2007-11-24T10:17:00.000-08:00

Taken from epicurious.com

3 slices firm white sandwich bread
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
20 large (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
2 tablespoons unsalted butter
1 medium onion, finely chopped (1 cup)
1/4 cup finely chopped celery
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crumbled
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/4 cup chopped fresh parsleyPreheat oven to 400°F.

Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.

Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.

While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.

Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.

Cranberry Pecan Tart

2007-11-24T09:56:00.000-08:00

Taken from Paula Deen magazine

Cream Cheese Pastry
(makes 1 (10 inch) tart crust
2 cups all-purpose flour
1/4 cup butter, chilled
1 (3 oz) package cream cheese
3 tbsp ice water

In the work bowl of a food processor, combine flour, butter, and cream cheese. Process until mixture is crumbly. With food processor running, add water, 1 tbsp at a time, until mixture comes together and forms a ball. Flatten dough into a disc, and wrap tightly into heavy-duty plastic wrap; chill for 30 minutes.

1 recipe Cream Cheese Pastry (recipe above)
3 large eggs
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 cup dark corn syrup
1 cup chopped pecans
1 cup dried cranberries

Preheat over to 350. Press Cream Cheese Pastry into bottom and up sides of a 10 inch deep-dish tart pan with removable bottom. Cover pastry with pie weights or dried beans. Bake for 10 minutes. Let cool; remove pie weights.

In a medium bowl, whisk together eggs and sugars. Whisk in melted butter. Add corn syrup , whisking to combine. Stir in pecans and cranberries. Pour egg mixture into crust. Bake for 45 to 48 minutes, or until set. Let cool completely before cutting.

Smashed Potatoes

2007-11-24T09:41:00.000-08:00

Taken from Cooks Illustrated

2 lbs Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
Table salt
1 bay leaf
4 tbsp unsalted butter, melted and warm
1/2 cup cream cheese (4 oz), room temperature
Ground black pepper
3 tbsp chopped fresh chives (optional)

Place potatoes in large saucepan and cover with 1 inch cold water, add 1 tsp salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, until surfaces are dry, above 5 minutes.
While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 tsp pepper, chives, and 1/2 tsp salt. Using Rubber spatula or back of a wooden spoon , smash potatoes just enough to break skins. Fold in butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tbsp at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.

Chicken Cordon Bleu

2007-11-15T14:58:00.000-08:00

Taken from allrecipes.com

INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Snickerdoodles

2007-11-13T20:14:00.000-08:00

1 cup shortening (or butter)
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2 tsp cinnamon

Heat oven to 400. Mix shortening, 1 1/2 cups sugar, and eggs thoroughly. Blend flour, cream of tartar, baking soda, and salt; stir in. Shape dough into 1" balls. Roll in mixture of 2 Tbsp sugar and cinnamon. Place 2" apart on ungreased baking sheet. Bake 8-10 minutes.

Makes 6 dozen cookies.

Legal Seafoods - Cranberry Bog Lemon Martini

2007-11-13T15:45:00.000-08:00

2 ½ ounces Absolut Citron Vodka
3 ounces cranberry puree (buy frozen or make fresh)
½ ounce sour mix
1 dash Angostura bitters
3 fresh cranberries for garnish

Combine vodka, cranberry puree, sour mix, and bitters in an ice–filled shaker. Shake vigorously six to eight times and strain into a martini glass. Garnish with three cranberries.

Garlic and Citrus Chicken

2007-11-13T15:42:00.000-08:00

Taken from Giada De Laurentiis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twinePosition the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Beef Stew

2007-09-24T15:20:00.000-07:00

3 pounds beef - chuck, round or rump
6 tablespoons shortening or butter
1 large onion coarsely chopped
3 cups beef broth
1 clove garlic halved
2 tablespoons parsley finely chopped
1 bay leaf
1 pinch dried thyme
1 tablespoon salt
1/4 teaspoon pepper
6 medium potatoes peeled and halved
6 medium carrots peeled and cut in 3" lengths
3 medium onions cut in quarters
2 stalks celery cut in 2" lengths
8 ounces tomato paste
10 ounces frozen peas

Cut beef into 1 1/2" cubes and dredge in flour
In a large kettle melt shortening
Brown beef in hot shortening and brown on all sides
Add onions and continue cooking until tender
Add beef broth, garlic, parsley, bay leaf, thyme, salt & pepper
Cover and simmer 1 1/2 hours or until meat is tender
Add potatoes, carrots, onion & celery; cook another hour or until vegetables are tender
Fifteen minutes before end of cooking, stir in tomatoes and peas

Gingerbread-Pumpkin Ice Cream Sandwiches

2007-09-24T15:10:00.000-07:00

I saw this recipe in Martha Stewart magazine last year and thought it sounded perfect for my family's typical Sunday dinner. It is grown up enough for the adults to enjoy but fun enough for the kids. I finally made it last Sunday and everyone loved it.

For the ice cream:

Makes 15

1 cup whole milk
1/2 cup heavy cream
1/2 cup canned solid-packed pumpkin
1 cinnamon stick
6 large egg yolks
1/4 cup sugar
1/2 cup canned solid-packed pumpkin
1/2 teaspoon pure vanilla extract
Chewy Gingerbread Cookies

Directions

Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.

For the cookies:

3 cups plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark-brown sugar
2 tablespoons finely grated, peeled fresh ginger
1/2 cup unsulfured molasses
2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar

Directions

Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
Preheat oven to 325 degrees. Shape dough into 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely. Cookies can be stored in an airtight container up to 3 days.

2007-09-19T08:59:00.000-07:00

Taken from AmbersKitchen

Bourbon Chicken

(Source: RecipeZaar.com)

Ingredients:
2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

My modifications:

-I only used 2 chicken breasts because that is all I had thawed. But I kept all the sauce ingredients the same as the original recipe so I would have plenty of sauce for my rice.

- I ended up using a slurry (cornstarch and water) to help thicken the sauce because I preferred it to be a thicker consistency.

Peanut Butter Bon Bons

2007-09-15T13:37:00.000-07:00

This recipe makes a ton of bon bons and is pretty messy. But it is sooo yummy.

2 cups peanut butter
1/2 cup butter
1 lb sifted confectioners sugar
2 cups Rice Krispies
12 oz butterscotch pieces
12 oz semisweet chocolate chips

Melt butter and peanut butter in microwave. Combine confectioners sugar and cereal . Pour peanut butter over cereal. Blend together with hands. Form into 1/2 inch balls. Chill until firm. Melt butterscotch and semi sweets in microwave. Dip Rice Krispie balls into sauce. Place on wax paper. Chill until firm.

Spaghetti Sauce

2007-09-15T13:32:00.000-07:00

1 cup chopped onion
3 cloves chopped garlic
3 Tbsp olive oil
3 1/2 cups Italian plum tomatoes
2 small cans tomato paste
2 cups water
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano

Saute onion and garlic in oil. Add tomatoes, paste, water, bay leaf, salt and pepper. Simmer uncovered 2 hours. Add oregano and continue cooking for 15 minutes. Remove bay leaf.

Cranberry Bread

2007-09-14T16:50:00.000-07:00

My mom made this bread for every Thanksgiving and Christmas since I can remember. When I am not home for the holidays I try to continue the tradition.

1 stick butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 cup milk
1 1/2 cup cranberries

Directions

Beat butter and sugar together
Add eggs to butter and sugar one at a time
Add vanilla
Mix flour and baking powder together in separate bowl
Alternate adding flour mixture and milk to the batter
Pour batter into loaf pan and top with sugar
Cook at 400 for 1 hour

The Best Chili Ever

2007-09-14T16:26:00.000-07:00

This is total comfort food to me during the winter. This recipe makes about 40 servings so I always freeze it in batches for later.

1/4 cup olive oil
1 lb chopped onion
1 lb sweet Italian sausage, casing removed
4 lbs ground beef
3/4 Tbsp ground black pepper
12 oz tomato paste
1 1/2 Tbsp minced garlic
1 1/2 oz ground cumin seed
2 oz chili powder
1/4 cup prepared Dijon mustard
2 Tbsp salt
2 Tbsp dried basil
2 Tbsp dried oregano
3 lbs canned tomatoes drained
1/4 cup burgundy
1/8 cup lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped Italian parsley
24 oz dark red kidney beans drained
10 oz pitted black olives drained

Directions

Heat olive oil in large kettle. Add onions and cook until tender.
Crumble sausage and ground beef into kettle and cook until well browned. Drain grease.
Over low heat stir in black pepper, tomato paste, garlic, cumin seed, chili powder, mustard, salt, basil, and oregano.
Add drained tomatoes, burgundy, lemon juice, dill, parsley, and drained kidney beans. Stir well and simmer uncovered for 15 minutes.
Add olives and simmer for another 5 minutes.