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Monday, December 22, 2008 Holiday Chex Mix - Perfect! 1/2 box of Golden Grahams 1 cup slivered almonds 1 cup coconut Mix dry ingredients in a large bowl. Set aside. Mix in pan 1 cup Karo Syrup 1 cup butter 1 cup sugar Boil 4-6 minutes or until soft ball stage. add 1/2 tsp. vanilla and pour over dry ingredients. It's the yummiest when it is fresh! Monday, December 8, 2008 Dark Chocolate Crème Brûlée Ingredients: 2 cups whipping cream 2 cups half and half 12 ounces dark chocolate, finely chopped 8 large egg yolks 1/3 cup plus 8 teaspoons sugar Preparation: Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Divide custard among 8-12 ramekins. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50-70 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight. Sprinkle each custard with 1 teaspoon of sugar. Caramelize sugar with kitchen torch. Friday, December 5, 2008 Gingerbread Men I always like a visual of my recipes but rarely have a picture of them... I at least had this one from last year. My sister gave me this recipe a few years ago and they are my favorite gingerbread cookies. Very soft! Thought some of you might want it in the next few weeks: 6 C flour 1 tsp baking soda 1/2 t baking powder - sift together and set aside 1 C butter 1 C brown sugar - cream until fluffy 4 t ginger 4 t cinnamon 1 1/2 t cloves 1 t black pepper 1 1/2 t salt 2 eggs 1 C molasses - Add to butter/brown sugar alternating with flour mixture. Chill for one hour, cut out and bake at 350 for 8-10 minutes. Sunday, November 23, 2008 Country style ribs 5 lbs country style pork or beef ribs (that is what the cut is called) 1/2 c brown sugar 1 c water 2 Tbs lemon juice 2 Tbs worcheshire sauce 1 Tbs soy sauce 24 oz bottle ketchup Mix all ingredients and pour over ribs in crockpot. Cook 5-8 hours. Serve over rice. Great recipe for feeding a crowd. Thursday, November 13, 2008 Italian Pork Chops (In crock pot) Italian Pork Chops 4 to 6 (1 inch thick) lean pork chops 1 tablespoon oil ½ pound fresh mushrooms, sliced 1 medium onion, chopped 1 clove garlic, minced 2 8-ounce cans tomato sauce 1 tablespoon lemon juice ¼ teaspoon salt 1 tablespoon parsley flakes ½ teaspoon oregano ½ teaspoon basil ½ teaspoon black pepper 2 medium green peppers, cut into thin rings You know, you can cook anything in the crock-pot that you would in the oven. I have a crock-pot recipe book and it gives this little conversion table: I have done this with so many recipes-manicotti, chicken, etc. It works great! Wednesday, November 12, 2008 Black Angus Baked Potato Soup 4 Large potatoes 1/2 C butter 1/2 C flour 3 C milk 4 chopped gr onions 6 slices bacon cooked and crumbled 1/4 t pepper 1/2 t salt 1 1/2 C shredded cheddar cheese 8 oz sour cream Bake potatoes then remove pulp then stir to smooth out chunks. In seperate pan, melt butter then add flour. Whisk to paste. Add milk. Stir constantly till thick and bubbly. Remove from heat and add everything else. (add cheese and sour cream one-at-a-time at the end) Serve in bread bowls. (Just a sidenote... I usually end up using more milk and salt.) See May, "Cream Cheese Chicken Soup" Monday, November 10, 2008 Potato Soup 1 c onion, chopped 2/3 c flour 6 c chicken broth 5 large potatoes, peeled, cubed and cooked 2 c half and half 2 t minced garlic 1 1/2 t basil 1 t salt 2 t pepper 1/2 t Tabasco sauce Cook bacon and set aside. Use some bacon grease to cook onion. Add flour and mix until dough0like ball is formed. Add broth and cook until thicker. Add remaining ingredients and simmer 10 in. Add 1 c cheddar cheese before serving and mix until blended. Serve with: grated cheese, sour cream, green onion, crushed bacon (that you cooked earlier), and parsley. *Can use southern hash-browns instead of potatoes* Potato Soup? Saturday, November 8, 2008 Praline Yams check them out here: (my cousin in law's blog) http://hogiewogie.blogspot.com/search?q=yams Thursday, October 30, 2008 Chicken Tortilla Soup 4 chicken breasts 1 garlic clove, minced 2 T margarine 2- 14.5 oz cans stewed tomatoes 2- 14.5 oz cans chicken broth 1 C salsa 1/2 C chopped cilantro 1 T cumin monterey jack cheese sour cream tortilla chips lime wedges Cook and cube chicken, set aside. Mince garlic and saute and margarine. Combine all ingredients except last four. Cook on low for 8-10 hours. Serve with cheese, chips, sour cream and a squeeze of fresh lime. Mint Chocolate Brownies Mint Chocolate Brownies From Cooking Light Magazine Bottom layer: 1 cup all-purpose flour (about 4 1/2 ounces) 1/2 teaspoon salt 1 cup granulated sugar 1/2 cup egg substitute 1/4 cup butter, melted 2 tablespoons water 1 teaspoon vanilla extract 2 large eggs, beaten 1 (16-ounce) can chocolate syrup Cooking spray Mint layer: 2 cups powdered sugar 1/4 cup butter, melted 2 tablespoons fat-free milk 1/2 teaspoon peppermint extract 2 drops green food coloring Glaze: 3/4 cup semisweet chocolate chips 3 tablespoons butter Preheat oven to 350°. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces. You can tint the mint layer any color - for a halloween party I did it orange, for a baby shower, pink. Tuesday, October 14, 2008 Pumpkin Pancakes 2 c all-purpose flour 3 Tb packed brown sugar 1 Tb baking powder 1/2 tsp salt 1-3/4 c milk 3 eggs, lightly beaten 3/4 c canned pumpkin 1/4 c cooking oil 2-3 Tb pumpkin pie spice Cook as you normally cook pancakes. Do you really need me to tell you how to do that?! We use a caramel syrup instead of maple syrup for these. 1/4 cup water Delicious! Pumpkin Soup (made in a pumpkin!) 1 onion 1/2 lb ground beef 4 tbsp soy sauce 4 tbsp brown sugar 2 cans cream of chicken soup 21/2 cup rice 8 oz water chestnuts 2 cans mushrooms 1 cup chicken broth Clean out pumpkin. Saute onion and meat. Add soy, sugar and soup. Simmer 10 minutes and then add rice and chestnuts and mushrooms. Spoon mixture into pumpkin and add broth. Replace pumpkin top and place pumpkin on baking sheet. Cook on 325 for 3 hours. Yummy. Craisen Salad 1 head of red leaf lettuce 1 head of green leaf lettuce I head of ice berg lettuce 1 8 oz package of mozerella cheese 1 8 oz package of parmesean cheese 1 lb bacon (cooked and crumbled) 1 bag craisens 1 bag sliced almonds (browned in oven) Dressing: 1/2 cup chopped red onion 1 cup sugar 11/2 tsp salt 2 tsp dry mustard 1/2 c red wine vinegar 1 cup oil I make the dressing the night before...than shake it up before serving. I also added chicken to the recipe. Robyn's Apple Pudding Cake Cake: 1 c sugar 1/2 c butter 1 egg 2 unpeeled, grated apples 1 tsp. baking soda 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1/2 c chopped nuts (optional) Cream butter and sugar together, add egg. Mix in remaining ingredients and pour into 9 x 9 pan. Bake at 350 for 30-40 min. Sauce: 1/2 c butter 1 c. sugar 1/2 c evaporated milk 1 1/2 tsp vanilla dash nutmeg Heat all ingredients in a small pot until butter is melted. Spoon over individual cake slices and top with whipped cream. (This sauce makes a fantastic syrup for pancakes and french toast as well. Shelese, this is the one we had at your shower). Jell-O popcorn balls 1 c karo syrup 1/2 c sugar 3 oz box jello geletain 9 c popped popcorn Bring karo and sugar to a boil. Add jello and stir until dissolved. Pour over popcorn and toss. Shape into balls with greased hands. Pumpkin Soup 1/2 C finely chopped onion 2 T butter 1 T flour 2 cans chicken broth 1 can (15 oz) solid-pack pumpkin 1 t brown sugar 1/4 t salt 1/8 t pepper 1/8 t ground nutmeg 1 C heavy whipping cream In large saucepan, saute onion in butter till tender. Remove from heat; stir in flour till smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer for 5 minutes. Add the cream and cook for 2 minutes until heated through. Thursday, October 9, 2008 Kathy’s Hot Artichoke-Chili Dip 14 oz. can artichoke hearts (drained and chopped) 4 oz. can chopped green chiles (do not drain) 1 cup shredded cheddar cheese ¾ cup fresh grated or shredded parmesan cheese 1 cup mayonnaise Mix ingredients together and heat in the microwave around 6 minutes. Tuesday, October 7, 2008 Teriyaki Salmon From the Fairfax Ward Cookbook: I love the Fresh Salmon from Costco. (You get a large portion, so invite someone over or freeze the extra.) Pesto Chicken Tortellini 1/2 cup alfredo sauce 7 oz pesto 1/2 cup thinly slices red onion 1 yellow summer squash, cut lengthwise in half 1 lb. boneless skinless chicken breast halves 1 large tomato chopped freshly grated parmesan cheese Cook and drain tortellini as directed on package. Reserve 1/4 cup alfredo sauce. Mix remaining 1/4 cup and the pesto; toss with tortellini and onion. Brush squash with some reserved alfredo and set aside. Cover and grill chicken, brushing with reserved alfredo and turning occasionally until juices run clear. Cover and grill squash, cut sides down, about 10 minutes. Cut chicken into 1-inch pieces and cut squash crosswise inot 1/4 inch slices. Line serving plate with lettuce leaves. Arrange tortellini mixture, chicken, squash and tomato on lettuce. Sprinkle with cheese. Server warm or cover and refrigerate about 2 hours, until chilled. Serves 6 Sunday, October 5, 2008 S’mores Cheesecake Crust: For crust: Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan. Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 1 minute.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter. Monday, September 29, 2008 5 T cornstarch 1 C sugar 1/4 t salt 2 1/2 C milk 3/4 C half & half 3 egg yolks 2 T butter 1 t vanilla whip cream 1 baked pie crust Mix the cornstarch, sugar and salt in saucepan. Add milk and half and half. Cook and stir on medium heat until smooth and thick. Pour small amount of mix into egg yolks and blend thoroughly. Pour back into pan. Cook 2-3 more minutes. Remove from heat, add butter and vanilla and 1 of the following: 2 sliced bananas (just slice them on crust and pour filling over the top) 1/2 C coconut Large symphony bar Pour into crust and cool. (put some saran wrap over the top of the filling while it cools so you don't get that gross film on top. You can also make it ahead of time and just leave the filling in the pan in the fridge until you are ready to serve it and pour it into your crust.) Oh- and I like to melt some extra symphony bar on the bottom of my chocolate pie crust or even the banana cream. Just let it cool/harden a little before putting the filling in. Sunday, September 28, 2008 Pumpkin Cheese Cake for the Non Baker! - buy graham cracker crust - Bottom layer - 2 8oz cream cheese bricks - 1/2 cup sugar - 1/4 t vanilla - 2 eggs - mix and take out 1 cup for top layer before putting in pie crust. Top Layer - Using 1 cup of batter left over from bottom layer add in 1/2 c pumpkin & 1/2 t cinnamon mix together and put on top of bottom layer. Bake 350 for 35-40 minutes. Try it - you just might like it! Friday, September 19, 2008 Pumpkin Cheesecake 3/4 cup graham cracker crumbs 1/2 cup ground pecans 2 T. sugar 2 T. brown sugar 1/4 melted butter/marg Combine these ingredients in food processor then press into 9" springform pan. 3/4 cup sugar 1-15oz can pumpkin 3 egg yolks 2 1/2 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 1/4 tsp salt Combine these ingredients in food process until smooth and then set aside. 3-8oz cream cheese (softened) 1/2 cup sugar 1 whole egg 1 yolk 2 T. heavy whipping cream 1 T. cornstarch 1 tsp vanilla 1/4 tsp lemon extract In food processor, beat cream cheese until smooth. Then add sugar and beat until smooth. Add eggs and whipping cream. Beat until smooth. Add cornstarch, vanilla, and lemon. Beat batter until smooth. (It should be very smooth by now!) Then add pumpkin mixture and beat it altogether until (you guessed it) smooth. Pour batter into the prepared pan. Bake at 350 for 50-55 minutes. Do not overbake! Center may be soft but it will firm as it chills. Let cheesecake cool on wire rack, then refrigerate. Remove springform pan when ready to serve. Wednesday, September 17, 2008 rice krispy brownies please make them, but do not yell at me when you gain 5 pounds. rice krispy brownies 1 c. butter 2 c. sugar 4 eggs 6 T. baking cocoa 1 c. flour 1/2 t. salt 2 t. vanilla 1-7 oz jar marshmallow creme 1 c. creamy peanut butter ** i only use 1/2 cup because i don't like too much pb) (12 oz.) semi-sweet chocolate chips **i use milk chocolate, because that's how i roll Rice Krispies In a mixing bowl, cream butter & sugar, add eggs and beat well. Stir in cocoa, flour, vanilla, & salt. Spread into a greased 13x9 pan. Bake for 25 min in a 350 degree oven.(do NOT overcook the brownies..they might not look done, but trust me, they are!) Let cool. After cooled, spread marshmallow creme over cooled brownies. In a medium saucepan, melt peanut butter, & chocolate chips, stirring constantly on low heat. Remove from heat & stir in rice krispies. Spread over marshmallow layer. Chill before cutting & store in the refrigerator. these taste best cold, straight from the fridge. colin likes them with a glass of milk...not me. i hate milk. enjoy! Crock Pot Chocolate Cake 1 pkg. chocolate cake mix 8 oz. sour cream 1 c. chocolate chips 1 c. water 4 eggs 3/4 cup oil 1 small pkg instant chocolate pudding Spray crock pot with PAM. Mix all ingredients by hand until well combined. Pour into crock pot and cover. Cook on low for 6-8 hours or on hi for 3-4 hours. Bacon Tomato Rotini 1 pound cooked rotini pasta 1/4 c. butter 1/4 c. flour 1 tsp salt 1/4 tsp pepper 2 1/2 c. milk 1/2 c. parmesan cheese 2 tsp parsley 8 slices crumbled cooked bacon 2 medium tomoatoes, chopped Melt butter in skillet, mix with flour, salt and pepper. Whisk in milk and cook until thick and bubbly. Stir in parmesan, parsley and bacon. Add tomatoes and toss with pasta. Fruity chicken salad 4 1/2 c. cooked diced chicken 1 1/2 c. diced apples 3/4 c. halved green grapes 6 T. sweet pickle relish 6 T. mayo 6 T. Ranch dressing 3/4 tsp onion salt 3/4 tsp garlic salt In a bowl, combine chicken, apples and grapes. In another small bowl combine, relish, mayo, ranch, onion and garlic salt. Pour over chicken mixture and toss to coat. Serve in a lettuce lined bowl. Thursday, July 31, 2008 Burger and Fries, WW style! Monterey Jack Turkey Burgers 3/4 pound ground turkey 2 shallots, chopped 1 T soy sauce 1 T ketchup 1 tsp. minced garlic 1/4 tsp pepper 1/3 c. monterey jack cheese (I used a little more) 4 strips turkey bacon 4 hamburger buns, split and toasted 1 tomato, cut into 4 slices In large bowl, combine turkey, shallots, soy sauce, ketchup, garlic, and pepper. Blend in the cheese and form into 4 burgers. Grill burgers 6-8 minutes per side. Cook the bacon (or use precooked microwavable kind) and put them all on a bun (we actually used the 100 calorie english muffins) with the tomato slices. Oven "Fries" 1 1/4 pounds baking potatoes, peeled and cut into 1/2 inch strips 3/4 tsp salt 1/2 tsp sugar 4 tsp oil 1 tsp paprika Preheat oven to 450, spray baking sheet with PAM. In a large bowl, combine potatoes, 1/4 tsp of salt, sugar and cover with cold water. Let soak for 15 minutes, then drain and pat dry. Toss potatoes with oil and paprika and place in single layer on baking sheet. Bake, turning over as they brown for about 45 minutes. Sprinkle with remaining salt. These turn out almost like fried ones because of the soaking process that is supposed to help draw out some of the water in the potatoes so they crisp in the oven. Sunday, July 27, 2008 Cornbread--A forgotten Side Dish 1/2 cup sugar 1/2 cup cornmeal baking powder 2 eggs, beaten 1/3 cup melted margarine Mix all together. Pour into greased 9x9 pan. Bake at 350 just until the top is light golden brown---don't overcook. My kids really love to help by making the butter. I put about 1/3 cup of heavy whipping cream with a dash of salt in a tupperware container and let them shake it until it gets fluffy (about 10-15 minutes). It's really yummy! Friday, July 25, 2008 Easy Weight Watchers Stromboli 5 Points per serving. Makes 4 servings 1 can refrigerated pizza dough 1/2 cup low fat mozzarella cheese 1/2 cup thinly sliced arichoke hearts 3 roasted red peppers chopped 1/2 cup turkey salami (I couldn't find turkey so I just used regular salami, but you could do turkey pepperoni if you want) Roll dough out into a rectangular shape Spread cheese on dough about 1/2 an inch away from the dough edges Spread out artichokes, peppers and turkey pepperoni. Starting on the short side, roll the dough up and pinch the edges together. Bake approximately 20-25 minutes unitl fully cooked. It really turned out yummy and we dipped it into pizza sauce. Enjoy! Wednesday, July 9, 2008 Mary's Mounds Cake 1 pkg. chocolate cake mix (cook in 9 x 13 according to directions on box) 3/4 c. milk 3/4 c. sugar 24 large marshmallows 14 oz coconut Heat first 3 ingredients in saucepan and stir until marshmallows are melted. Then add coconut and mix thoroughly. Spread on hot cake. Icing: 1 stick butter 12 oz. semi sweet choc chips Melt in microwave or on the stove. Stir until creamy. Spread on top of cake. Icing sets up better if put in the frige. Note: I made this once with milk chocolate chips instead of semi sweet and the chocolate didn't spread. So unless you want be globs of chocolate on top (like Mandi) use semi sweet chips for sure. Saturday, July 5, 2008 The Lady and Son's Smoked Boston Butt Roast Recipe (Brooke’s Version) 1 (5-pound) pork butt roast 4 tablespoons House Seasoning, recipe follows 4 tablespoons liquid smoke Barbeque sauce of choice, for serving Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with liquid smoke. Place the roast in a crock pot on low before you go to bed the night before. I placed it in the crock pot at midnight. Turn the roast over in the morning and pull it out when you’re ready to have dinner. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Wednesday, June 18, 2008 Cashew Chicken Casserole 3 cups chicken, cubed and uncooked 1/2 cup American cheese, chopped 1 small onion, chopped 1/2 cup green pepper chopped 1/2 cup celery chopped 1 can sliced waterchestnuts 1 can cream of mushroom soup 1 can cream of chicken soup 1 can chicken broth 1 1/3 cup milk 1/4 cup melted butter 1/2 cup or 20 saltine crackers crushed 1 bag or 3/4 cup cashews Layer first seven ingredients in bottom of greased 9 x13 pan. Combine soups, broth and milk and pour on top of pan. Cover and put in fridge overnight (you don't have to do this step). Before baking, mix melted butter and crackers and sprinkle on pan. Top with cashews. Bake at 350 for 35 min uncovered. Mexican Cornbread Mexican Cornbread ¾ c onion, chopped Drain fat and mix in: 2 pkgs taco seasoning 1 lrg can crushed tomatoes 1 sm can Mexican corn Heat and put in 11x9 dish. Mix 2 boxes Jiffy Cornbread. Pour over meat mixture. Bake 400 til cornbread is brown. Navajo Tacos 2 Frozen Bread Dough loaves 1 lb ground beef 1 can tomato soup 1 can kidney beans 1 pkg taco seasoning Thaw bread dough and separate into 4 balls each, so 8 total. Stretch them out to circles. Fry in oil. Set aside. Brown beef; drain. Add tomato soup, beans undrained and taco seasoning. Mix and heat until warm. Serve meat sauce on fried bread scones. Top with the usual-lettuce, cheese, tomatoes, sour cream, salsa, guacamole, etc. This sauce is good just as a taco salad on chips too. Tuesday, June 10, 2008 Chocolate-Marshmallow Cookies ½ t soda ½ t salt ½ C cocoa powder ½ C margarine or butter 1 C sugar 1 egg 1/4 C milk 1 tsp vanilla Combine dry ingredients. Cream butter and sugar. Add egg, vanilla, and milk. Add dry ingredients. Bake at 350 for 8-9 minutes then take them out, top with half a marshmallow and cook 2-3 more minutes. Let them cool before frosting. Frosting: 2 C powdered sugar, 1/8 tsp salt, 4-5 T cream or milk, 4 T cocoa powder, 3 T sftnd butter Sunday, June 8, 2008 Special K Bars 1 cup sugar 1 cup light corn syrup 1 cup peanut butter Mix in sauce pan under med heat. Stir. Add Special K cereal (approx. 6 cups or so). Put into 9X11 dish. Melt 1 cup chocolate chips and 1 cup butterscotch chips in microwave. Spread the yummy mixture over the top. Put in fridge for about one hour or until everything hardens. Eat your heart out! Thursday, June 5, 2008 Breakfast Duo--Pancakes and Waffles Homemade Pancakes 1 1/4 cups flour 1 egg 1 1/2 cup buttermilk 1/4 cup sugar 1 heaping tsp baking powder 1 tsp. baking soda 1/4 cup oil salt Use mixer or blender to make batter smooth. Homemade Waffles 2 eggs 1 cup sour cream 1/4 cup melted butter 1 cup buttermilk Wisk together then add... 1 1/2 cups flour 1 tsp. baking powder salt baking soda 1/4 cup sugar Wisk until smooth. Always keep buttermilk on hand, but you won't be able to get it at the Bottom Dollar, yet! Chicken and Dressing Chicken 1 small bottle Kraft Zesty Italian Dressing 1 T chili powder 1 T cumin 3 cloves garlic—minced 5 lbs chicken breast (I never use this much chicken, usually 3 Costco chicken breasts) Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour. Cilantro Dressing 1 1/3 cups sour cream 3/4 cup mayonnaise 1 bunch of cilantro 1 package ranch dressing mix 4 tbsp. salsa verde (green salsa) 2 cloves of garlic Tabasco sauce juice of one lime Mix together in the blender... and that's it! Serve this as your taco salad meat and sauce. Wednesday, June 4, 2008 Asian Grilled Flank Steak 1 beef flank steak (1-1/4 lb.) 3/4 cup BULL'S-EYE Original Barbecue Sauce 1/4 cup soy sauce 1/4 cup thin green onion slices 2 Tbsp. sesame seed 1 clove garlic, minced ground ginger SCORE steak on both sides; place in shallow glass dish or large resealable plastic bag. Confetti Ham and Cheese Roll Ups Ingredients: 16 Ounces of Cream Cheese 1 Package of Ranch Dressing Mix 2 Green Onions, Minced 4 Twelve Inch Tortillas 1 Two Ounce Can of Sliced Black Olives 1/2 Cup Red Bell Pepper, Diced 1/2 Cup Cheddar Cheese, Shredded 12 slices deli ham Directions: Combine the cream cheese, ranch dressing mix and green onions in a bowl. Spread this mixture on each tortilla. Sprinkle the red peppers, celery, olives and cheese over the cream cheese mixture. Layer 3 slices of ham down the middle of each tortilla. Roll up the tortillas, wrap them tightly with plastic wrap . Chill 2 hours to overnight, (I actuall put them in the freezer for 3 hours to make them really easy to slice). Cut of the ends and then slice the remainder of the chilled rolls into 1 inch slices. Sunday, June 1, 2008 BBQ Chicken Sandwiches Crock pot here you come. Frozen Chicken Breasts (as many as you want) 2 cups BBQ sauce sliced onion 1 tsp onion powder 1 tsp chili powder 1 tsp fresh garlic Throw all ingredients in crock pot for about 4 hours on low. Stir it a few times. Before serving, chop or pull apart chicken. Place back in the saucy goodness and stir around one more time. Serve on your favorite bun with coleslaw! Tuesday, May 27, 2008 Kung Pao Chicken One Package as seen above Follow seasoning packet instructions for sauce. I add a few different items to my ingredients: I cook 3 breasts of chicken and chop into pieces celery chopped peanuts green onions water chestnuts Saute chicken and peanuts in a little olive oil. Add celery, water chestnuts and onions. Stir fry for about one or two minutes. Add the delicious sauce for about 1 minute or until it has thickened. Serve over rice. Love it! Artichoke Dip Artichoke Dip 1 can Artichoke hearts (8 0z?). 1 cup mayo 1 cup freshly shredded parmesean cheese (you can add all sort of things if you would like such as chopped green chilis, paprika etc) Chop up the artichokes. Mix in mayo and cheese (leave a little bit to sprinkle over the top). Put in oven safe dish and cook on 350 until bubbly. Serve warm with pitas (I love those pita chips from Costco), buttered crackers (my fav), or whatever floats your boat. Thursday, May 22, 2008 Cream Cheese Chicken Soup Cream Cheese Chicken Soup 1 small onion chopped 1 Tbsp butter 3 cups chicken broth 3 medium carrots sliced 2 medium potatoes peeled and cubed (I didn't peel mine) 2 cups cooked chicken 2 Tbsp minced parsley (I used dried parsley flakes) Salt and Pepper to taste 1/4 cup flour 1 cup milk 1 pkg (8 oz) cream cheese cubed In a large saucepan, saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper and heat through. Combine flour and milk until smooth. Add to the vegetables, bringing to a boil. Cook and stir 2 minutes or until thickened. Reduce heat and add cream cheese. Stir and cook until melted. Sunday, May 18, 2008 Chocolate Peanut Butter Cupcakes 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup good cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt Peanut Butter Icing, recipe follows Chopped salted peanuts, to decorate, optional Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired. Peanut Butter Icing: 1 cup confectioners' sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Pork with Sweet Onion Marmellata It's takes awhile for the onions to cook, but in the end it is all worth it. Enjoy, Ginger Pork with Sweet Onion Marmellata Onion Marmellata: 1/4 cup olive oil 4 large onions, thinly sliced (about 3 pounds) 1/4 cup orange marmalade 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon sugar (or more to taste) Pork Chops: 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 to 6 pork chops 1/4 cup chopped fresh flat-leaf parsley For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color. Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator. About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately. Thursday, May 8, 2008 Mango Sweet Rice 1/2 cup sugar 1/2 cup water 1/2 cocnut milk Bring to a simmer for 3 min. Then add 2 cups of cooked sticky rice and 1 cup mango's or any other fruit. Bring to a simmer for 5 more min. You can serve warm or cold. Monday, May 5, 2008 Broccoli and Cheddar Strudel 1 tablespoon extra-virgin olive oil 6 tablespoons unsalted butter 2 leeks (white and light green parts only), thinly sliced 2 cloves garlic, finely chopped Two 10-ounce packages frozen chopped broccoli, thawed Salt and pepper 2 large eggs 16 ounces cheddar cheese, shredded 2 teaspoons Dijon mustard 10 sheets frozen phyllo dough, thawed Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside. In the skillet, melt the remaining 4 tablespoons butter. In a small bowl, lightly beat the remaining egg and set aside. Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3-inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel. Place the strudels seam side down and 3 inches apart on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden-brown, 30 to 35 minutes. Cinco de Mayo Chimichangas! 2 cloves of minced garlic 2 medium onions, diced 2 tomatoes, diced 1 tsp. cumin 2 cup cooked chicken, chopped 1 (4 0z) can chopped green chilis salt to taste grated cheese Saute all ingredients and put 2 spoonfuls in center of flour tortilla along with some grated cheese. Fold in 4 sides. Spray generously with Pam. Bake at 375 for 15-20 minutes. You can also fry on both sides and drain on paper towels...not low fat. Serve with sour cream and salsa Monday, April 28, 2008 Orange Rolls ORANGE ROLLS 1 pkg yeast 2 c. warm water 2 eggs ½ cup sour cream Flour (abt 5 or 6 cups. Just so it is a nice sticky dough.) 6 T. melted butter 1 t. salt ½ cup sugar Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise until double. Knead dough 15 times then roll into 2-12" circles and put the filling on. Cut into 12 wedges and roll up like crescent rolls. Put rolls into 9 x 13 pan and let rise until double. Bake 350 degrees for 20 minutes. Filling: (I usually double this.) 2 T. melted butter ½ cup sugar 2 T. grated orange rind Glaze: ½ cup butter 3/4 cup sugar ½ cup sour cream 2 T. orange juice Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes stirring constantly- pour over rolls immediately after taking from oven. Thai Beef Stir Fry Thai Beef Stir-Fry ½ c brown sugar 2 tbls cornstarch 2 c beef broth 1/3 c soy sauce 1 tsp onion powder 1 tsp ground ginger ¼ tsp hot pepper sauce 2 tbls boneless beef sirloin steak, cut into thin strips 6 tbls olive oil, divided 2 c fresh cauliflower 1 ½ c julienned carrots 4 c broccoli florets 2 c mushrooms ¼ c peanut butter Spaghetti ½ c chopped peanuts Combine first 8 ingredients until smooth. Set aside. In a large skillet or wok, stir-fry beef in 4 tbls oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli, stir fry for 7 minutes. Add mushrooms, stir fry 6-8 minutes longer or until the veggies are crisp-tender. Stir broth mixture and add to the pan. Bring to boil; cook and stir for 2 minutes ‘til thick. Reduce heat, add beef and peanut butter. Cook and stir on medium until blended. Serve over rice or noodles. Sprinkle with peanuts. Saturday, April 26, 2008 Pepper Jack Chicken Rolls 4 boneless skinless chicken breasts 4 ounces Monterey jack cheese with jalapeño peppers 1/2 cup cornflake or dry bread crumbs Black pepper to taste Paprika Garlic salt to taste 1/4 cup melted butter Preheat oven to 400 degrees F. Place chicken between wax paper or plastic wrap, and flatten to 1/4 inch thickness. Cut cheese into 4 sticks approximately 2 inches long by 1/2 inch thick. Place cheese stick in center of each chicken breast. Roll chicken around cheese, folding in ends. Secure with string or wooden picks, if necessary. Mix crumbs with pepper,paprika, and garlic salt to taste. Dip chicken rolls in melted butter then in seasoned crumbs, turning to coat all surfaces. Place in a baking dish and bake uncovered for 30 to 40 minutes or until chicken is golden brown and cooked through. Serve with salsa, black beans and rice, if desired. Holy Crap That's Good Banana Cream Pie 1 package cream cheese, softened. Friday, April 25, 2008 Teriyaki Chicken Lettuce Wraps Teriyaki Chicken Lettuce Wraps 1 cucumber, core out seeds, dice 2 chicken breasts, cooked, cubed, season w/ lemon pepper ½ c. green onion, chopped ½ c. -1 c. celery ½ c. peanuts ½ c. mayo ½ c. Yoshida Sauce 2 tsp. ginger ¼ tsp. cayenne pepper Romaine lettuce leaves Salt and Pepper Core cucumbers, remove seeds. Mix all ingredients together. Season more if needed. Place in lettuce, and sprinkle with peanuts. Enjoy. Monday, April 21, 2008 Stromboli Grease two cookie sheets and put a frozen bread dough log on each cookie sheet. Cover with saran wrap. Let defrost and rise all day (usually from 8am-5pm). Then flatten dough on each cookie sheet and spread out to the length of the cookie sheet. (The dough will not cover the whole cookie sheet). Start right at top center of the dough and put three pepperoni across, all the way down the middle of the dough. Then sprinkle Italian seasoning. Then sprinkle about 1 cup of mozzarella cheese. Then sprinkle with 1 1/2 cups cooked sausage. Then sprinkle with 1 cup shredded ham. Then sprinkle with more Italian seasoning. Now it's time to seal up the stromboli. First take sides, put them together and seal. Then take the top, fold it over and seal it. Do the same with the bottom. It should look like a nice little present now. Then flip it over so the seals are on the bottom of the greased cookie sheet. Sprinkle with butter and Parmesan cheese. Bake at 350 for 30 minutes. Then slice up and dip in marinara sauce. Yum Yum Friday, April 18, 2008 Chocolate Cake With Chocolate Ganache, Praline Frosting, and Brown Sugar Caramel Glaze This is the cake I made for Travis' birthday. Each component is a dessert in and of itself. Enjoy! 1 cup butter 1/4 cup unsweetened cocoa 1 cup water 1/2 cup buttermilk 2 large eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 2 cups sugar 2 cups all-purpose flour 1/2 teaspoon salt Chocolate Ganache Praline Frosting Brown Sugar Caramel Glaze Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.) Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.) Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Brown Sugar Caramel Glaze over cake. Yield: Makes 12 servings Chocolate Ganache 2 cups (12 oz.) semisweet chocolate morsels 1/3 cup whipping cream 1/4 cup butter, cut into pieces Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes. Yield: Makes about 2 1/2 cups Praline Frosting 1/2 cup chopped pecans 2 tablespoons butter 1/2 cup firmly packed light brown sugar 3 tablespoons whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly. Yield: Makes 3/4 cup Brown Sugar Caramel Glaze 3 tablespoons butter 3 tablespoons light brown sugar 3 tablespoons granulated sugar 3 tablespoons heavy (whipping) cream 1/2 teaspoon pure vanilla extract Place the butter, sugars, cream, and vanilla in a small saucepan and bring to a boil over medium-high heat. Let the glaze boil for 1 minute, stirring, then remove the pan from the heat. Yield: More than enough! Thursday, April 17, 2008 The Best Lasagna 1 lb. ground beef (browned & drained) pepperoni 3 (8oz.) tomato sauce 2 (6oz.) tomato paste 2 garlic cloves 2 tsp. sugar 1 tsp. italian seasoning 1 tsp. salt pepper Mix above ingredients, except pepperoni, (simmer together for taste- optional) 3 eggs 3T parsley 24oz cottage cheese Ricotta 1/2 c. grated Parmesan 12 oz. mozzarella Mix together separately in a large bowl. 9 noodles, cooked 6 slices of provolone Layer as follows in a 13x9 in. pan: noodles cheese 3 slices provolone noodles meat (optional layer of pepperoni) cheese 3 slices provolone noodles remains Cook for 45 min. at 350*, covered. Way good. Wednesday, April 16, 2008 Chicken Delight 5-7 frozen chicken breasts 1 package Italian Seasoning Dressing packet 1 8 oz lite cream cheese 1 can fat free cream of chicken soup Seriously, all you have to do is set the timer for 3-4 hours and watch dinner magically cook right along. Stir a couple of times to mix ingredients together. Put a little rice with a breast of chicken on top followed by a good helping of the sauce...DELISH. Thursday, April 10, 2008 Mary's Pralines 1 c sugar 1/2 c water 1 tsp cinnamon 1/4 tsp salt 1 tsp vanilla 2 1/2 c pecan halves Combine everything except vanilla and pecans in a saucepan. Cook over medium heat to 232 degrees using a candy thermometer. Remove from heat and add vanilla and pecans. Stir until creamy with a wooden spoon. Pour on to wax paper and separate piece by piece. Tuesday, April 8, 2008 Chicken Enchiladas INGREDIENTS • 3 cups shredded cooked chicken (from a precooked deli-roasted chicken) • 1 cup store-bought salsa verde (green salsa) • One 4-ounce can diced green chiles • 2 tablespoons finely chopped canned chipotle chiles • 2 cups whipping cream • 1 cup chicken broth • 8 flour tortillas, fajita size (about 8 inches in diameter) • 11⁄2 cups shredded Monterey Jack cheese • Fresh cilantro, chopped fine for garnish DIRECTIONS Preheat the oven to 350ºF. In a bowl, mix the chicken, salsa, green chiles, and chipotles together well. Pour half of the cream into the bottom of a 9 x 13–inch baking dish. Pour the chicken broth into a wide bowl and submerge a flour tortilla until well moistened, about 30 seconds. Remove and place about 1⁄8 of the chicken mixture in the middle of the tortilla, roll it up like a cigar, and place it, seam side down, on the cream in the baking dish. Repeat until all the tortillas are filled and side by side in the dish. Spread the cheese over the enchiladas and pour the remaining 1 cup cream over the top. Bake until starting to brown nicely, about 30 minutes, and serve with a little cilantro. Mrs. Powell's Cinnamon Rolls 4 ½ - 5 cups hot water 1 ½ cups potato flakes 1 ½ cups instant powder milk 1 cup sugar 2 ½ T. salt 4 eggs 1 cube softened butter 6 cups of flour 1 ½ T. SAF yeast (sprinkle on top of flour) Mix in mixer for 6 minutes on high Add 5-6 cups more flour and mix for 5 minutes on medium Put dough in greased bowl to rise. Spray with Pam and cover. It should double in about 45 minutes. Roll out dough on floured surface to about ½ inch thick (you will have to split up batch). Put a layer of softened butter, cinnamon, brown sugar. Roll up and cut. Cover. Let rise until double Bake at 350 for 15 – 18 minutes. If making Pecan rolls, place rolls in a 9X13 that already has sauce and nuts in it. Then rise and bake. It takes about 30 minutes. Pecan Roll sauce 4 cups corn syrup 1 lb. butter Micro for 4 minutes and stir really good. Add: 4 cups brown sugar 2 cups cream or ½ and ½ Stir really well and micro a few minutes longer—Pour in the bottom of pan and sprinkle with pecans This is a huge roll recipe. When I ½ both the roll and sauce recipe I get 2—9X13 pans. Mrs. Powells is a bakery in the Boise mall and I LOVE their cinnamon rolls. My sister scrounged up the recipe somewhere. Also, I made the pecan rolls over conference weekend. (I actually left out the pecans- so they were more like caramel rolls.) They were awesome! Enjoy! I will post more soon. Challah French Toast Challah French Toast 6 extra-large eggs 1 1/2 C. half-and-half or milk 1 t. grated orange zest 1/2 t. pure vanilla extract 1 T. good honey 1/2 t. kosher salt 1 large loaf of challah or brioche bread Unsalted butter Vegetable oil Preheat the oven to 250° F In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey and salt. Slice the challah in 3/4-inch-thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves or confectioners' sugar. Yield: serves 8. Monday, April 7, 2008 French Dip Here is the best recipe for French Dip Sandwiches that I have ever tasted. 4 pounds rump roast 1 (10.5 oz) can beef broth 1 (10.5 oz) can condensed French onion soup 1 (12 fluid oz) can or bottle beer or can of beef consumme' 6 French rolls 2 tablespoons butter DIRECTIONS Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping. Lemon and Garlic Shrimp Pasta Kosher salt Box of penne pasta 6 tsp butter 3 Tbsp minced garlic 1-2 lbs large uncooked shrimp Freshly ground pepper Fresh parsley or fresh basil Grated zest of 1 lemon 2-4 lemons 1/2 lemon, thinly sliced in half rounds hot red pepper flakes Drizzle oil into pot of boiling water and cook pasta according to likeness. In large heavy bottomed pan, melt butter and olive oil. Add garlic and sauté for 1 minute. It burns easily - so be careful! Add the shrimp, 1 Tbsp of salt and some ground pepper. Sauté until shrimp just turn pink (about 5 minutes). Remove from heat; add parsley, lemon juice, zest and slices, and red pepper flakes. Toss to combine. When pasta is done, drain and add shrimp and sauce. Toss well and serve. It is fresh or a day old, warm or cold! Peanut Butter & Jelly Bars 1 1/2 cups sugar 1 tsp vanilla 2 eggs at room temp 2 cups creamy peanut butter 3 cups flour 1 tsp baking powder 1 1/2 tsp salt 1 1/2 cups jam (I used strawberry preserve) 2/3 cup salted peanuts, chopped coarsely (instead I used peanut butter chips) Cream butter and sugar for 2 minutes until light yellow. With mixer on low, add vanilla, eggs, and peanut butter until well combined. Add dry ingredients and mix until just combined. Spread 2/3 of dough on greased 9x13 pan and press until even. Spread jam evenly over dough. Drop small gobs of remaining gough evenly over jam. Don't worry if all the jam isn't covered. Sprinkle with peanuts and bake at 35o for about 40 minutes or until golden brown. Corn, Avocado & Tomato Salad 2 c. corn (cooked, I use fresh corn and cut it off the cob) 1 diced avocado 1 pint cherry tomatoes 1/2 c. diced red onion 2 T olive oil 1 T lime juice lime zest 1/4 c. cilantro 1/4 tsp salt 1/8 tsp pepper Combine veggies in a bowl. Whisk together all other ingredients and toss. This is probably enough to serve 4 people, I always double or triple it for potlucks. Roquefort Pear Salad 1 head leaf lettuce, torn into bite-size pieces 3 pears- peeled, cored and chopped 5 ounces Roquefort Cheese, crumbled 1 avocado- peeled, pitted and diced 1/2 cup thinly sliced green onions 1/4 cup white sugar 1/2 cup pecans 1/3 cup olive oil 3 tablespoons red wine vinegar 1 1/2 tsp white sugar 1 1/2 tsp prepared mustard 1 clove garlic, chopped 1/2 tsp salt fresh ground black pepper to taste Directions: 1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1/1/2 tsp sugar, mustard, chopped garlic, salt and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado and green onions. Pour dressing over salad, sprinkle with pecans and serve.
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Punjena Pileca Prsa Vreme Spremanja: Ispod 60 Minuta Obrok: Glavno Jelo Sastojci: - 4 velika pileća fileta (prsa) - 50 g maslaca - 3 velika praziluka, iseckana na kružiće - 1 kašičica limunove kore - so i biber - 250 ml pileće supe (može i od kocke) ili pola količine supe, a pola suvog belog vina - 120 ml šlaga ili pavlake - 1 kašika limunovog soka Umesto praziluka, možete upotrebiti crveni luk, koji je sladak. Isecite filete po horizontalnoj liniji, po sredini, tako da napravite džep, a ne prosečete do kraja. Otopite pola količine maslaca na tihoj vatri, u najvećem tiganju koji imate. Dodajte praziluk i koru od limuna i pržite 15-20 minuta povremeno mešajući. Prespite u činiju i dodajte so i biber po želji. Očistite tiganj. Napunite prsa ovom smešom kao da punite džep. Onda pomoću čačkalica zatvorite da punjenje ne ispada. Otopite ostatak maslaca na tiho, dodajte punjena prsa i ispržite ih malo sa obe strane dok ne dobiju blagu braon boju. Dodajte supu i zagrejte do ključanja. Poklopite i neka vri deset minuta da se piletina lepo skuva. Na pola kuvanja okrenite. Izvadite meso i nastavite da kuvate dok se količina tečnosti ne smanji na polovinu. Umešajte pavlaku i kuvajte ponovo dok se količina ne prepolovi. Umešajte sok od limuna, so i biber. Izvadite čačkalice i isecite svaki komad na kolutove debljine oko 1 cm. Prelijte sosom i servirajte. Prijatno! GRATINIRANI ĆUREĆI ODREZAK SASTOJCI: 200 g ćurećeg filea 0,50 g španaća 0,30 g svežeg sira 0,30 g polutvrdog sira vrhnje za kuvanje sol biber gustin PRIPREMA: Izmiešati španać i svjži sir. Nadjenuti Ćureći odrezak sa španaćem i sirom. Preklopiti i popržiti na tavi. Posudu za pečenje namazati maslacem, staviti prženi odrezak u posudu za pečenje i preliti vrhnjem za kuvanje. Prekriti šnitama polutvrdog sira i zapeći u salamanderu ili pećnici. Služiti uz krokete i lešo povrće: brokulu, Karfiol šargarepa. PILECi ODRESCI U UMAKU POTREBNO: 4 pileca odreska 1 dl bijelog vina 250 g šampinjona 1 dl kiselog vrhnja 80 g margarina sol NACIN PRIPREME: piletina, chicken, poultry, Odreske istucite baticem za meso te popržite sa svih strana na polovici margarina, prelijte vinom i pirjajte dok vino ne ispari. U meduvremenu šampinjone izrežite na listice i pirjajte na preostalom margarinu. U pržene odreske dodajte kiselo vrhnje i šampinjone i kuhajte dok se ne zgusne. Može te ih poslužiti sa pireom od krumpira Kineska piletina s kikirikijem i cilijem POTREBNO: 400 g pilecih prsiju bez kosti 1 žlicica sitno ribanog dumbira 1 žlicica zacina za kinesku kuhinju 1 žlica suhog šerija 1 žlica svijetlog soja umaka 1 nasjeckana svježa ili sušena cili papricica (ako volite ljuto) 1/2 šalice oguljenog kikirikija 1/2 šalice biljnog ulja 1 luk narezan na kriške 1 mala crvena paprika narezana na rombove 1 mala zelena paprika narezana na rombove 1 šalica bambusovih mladica (može i konzervirane) 1 konzerva sojinih klica 2 žlice škrobnog brašna NACIN PRIPREME: piletina,chicken,breast, Narežite piletinu na kocke velicine 2 cm i stavite je u posudu s dumbirom, zacinima, šerijem i sojinim umakom. Dobro ih promiješajte i marinirajte 30 minuta. Pržite cili i kikiriki u vrucem ulju 1 minutu pa ih izvadite. Izlijte polovinu ulja. Pržite luk, paprike i bambusove mladice oko 1 minutu, izvadite ih i gurnite na stranu te pržite piletinu oko 5 minuta. Dodajte pomiješan pileci temeljac, umak, sojine klice i brašno. Pustite da provriju na jakoj vatri i miješajte dok se umak ne zgusne. Vratite mješavinu paprika i umiješajte cili i kikiriki. Nakratko zagrijte. Poslužite s kuhanom rižom. LAZANJE POTREBNO: 4 500 g tijesta za lazanje 400 g naribanog sira Mesni nadjev: 1 glavica luka, 500 g mljevenog mesa umak od rajcice sol papar mljevena paprika origano Bešamel umak: 2-3 žlice brašna 1 dl ulja 1 l mlijeka mljeveni muškatni orašcic NACIN PRIPREME: lazanje, mljeveno meso,ground meat , Mesni nadjev: Sitno narezani luk pirjajte na zagrijanom ulju, dodajte mljeveno meso, posolite, popaprite. Dodajte mljevenu papriku i origano. Povremeno dodajte sok od rajcice. Bešamel umak: Zapržite ulje i brašno. Uz stalno miješanje dodajte mlijeko. Muškatnog orašcica stavite po želji. Lagano kuhajte i miješajta 5-10 min. Tijesto: U kipucu vodu ubacite tijesto. Kratko prokuhajte 5-7 minuta. Bacite vrucu vodu i ostavite pola sata u hladnoj. Slaganje: U pouljenu posudu slažite: red tijesta, red bešamela, red mesnog nadjeva, red naribanog sira. Ponavljajte dok ne potrošite sastojke. Na kraju prelijte s preostalim bešamelom i vecom kolicinom sira. Pecite u pecnici na 180-200 stupnjeva C oko 35 minuta. Lazanje s mljevenim mesom POTREBNO: 30 dkg mljevenog mesa 1 kapula ulje cešnjak 5 dag rajcice u konzervi 1 dl vina sol, papar vegeta peršin NACIN PRIPREME: lazanje, mljeveno meso,ground meat , Sjeckanu kapula izdinstati na maslinovom ulju, dodati mljeveno meso i cešnjak, te to dinstati dok ne ispari sva tekucina. Polijevati sa vodom i vinom. Dodati rajcicu, sol, papar, vegetu i peršin. Kuhati 1 sat. Lazanje napraviti od: 30 dag brašna, 2 jaja, 2 žlice maslinovog ulja, 6 žlica vode i malo soli. Razvaljati tanko i rezati pravokutne komade u obliku škrovade u kojoj cete praviti ovo jelo. Nauljiti škrovadu, staviti prvu lazanju, premazati je bešamel umakom, posuti umakom bolonjeze i tako sve dok se ne dode do zadnje lazanje, te nju obilato premazati bešamel umakom i posuti sirom. Peci 30 min. na 200 C. Bešamel umak: na ulju pržiti 2 žlice brašna, polijevati lagano uz stalno miješanje sa 1/2 l mlijeka. Rori Meksička piletina POTREBNO: pileca prsa ulje chili sol žuta, zelena i crvena paprika luk rajcica manja konzerva crvenog graha manja konzerva kukuruza NACIN PRIPREME: piletina,chicken,breast, Piletinu izreži na kockice, posoli, pospi chilijem u prahu i peci na ulju. U dopola peceno dodaj povrce izrezano na kockice, posoli i peci zajedno s mesom. Pred sam kraj dodaj grah i kukuruz. Pileca prsa sa senfom POTREBNO: 2 komada prepolovljenih pilecih prsa malo senfa 4 ?lice pilece juhe 1 limun 2 žlice octa 4 žlice ulja malo brašna sol papar NACIN PRIPREME: piletina Marinirajte pileca prsa u ulju i octu s malo soli i papra nekoliko sati. Ocijedite, stavite u brašno, te kratko s obje strane propr?ite na malo vrucega ulja. Stavite u vatrostalnu posudu, premažite senfom, prelijte juhom i zapecite u vrucoj pecnici. Poslužite s kriškama limuna, prženim krumpirom i salatom. Dijana Pileca prsa u bijelom umaku POTREBNO: 1kg pilecih prsa 200 g pancete 2 glavice luka list od mladog luka peršin soja sos šampinjoni cešnjak slatko vrhnje NACIN PRIPREME: piletina, chicken, Na malo ulja ispržiti sitno isjeckani luk, kad luk porumeni dodati isjeckani (na centimetar) mladi luk i pancetu i to dalje pržiti na laganoj vatri. Zatim dodati slatko vrhnje, peršin, soja sos i cešnjak. Kad se sos pocne zgušnjavati dodati nasjeckane šampinjone i pustiti još 5-10 minuta da pirja. S time preliti ispecena pileca prsa. Poslužiti uz pire krumpir ili rižu. Pileca prsa prerezati na pola i ispeci na laganoj vatri ili na roštilju. Može i bez mladog luka. Antica PILECA PRSA U UMAKU OD GLJIVA POTREBNO: 2 kom. vecih pilecih prsa umak od gljiva 3 žlice ulja 1 dl bijelog vina peršin sol papar NACIN PRIPREME: piletina Meso odvojite od kosti i oblikujte cetiri odreska. Posolite, popaprite ih i stavite peci na ulje. Tijekom pecenja zalijevajte vinom. Kada odresci omekšaju, dodajte umak od gljiva, nasjeckani peršin i sve kratko još malo prokuhajte Pileca prsa u umaku od kadulje POTREBNO: 1 kg fileta pilecih prsa 2 vrhnja za kuhanje kadulja 1 kocku koncentrata juhe malo maslaca malo brašna NACIN PRIPREME: piletina File odrezati i istuci da budu što tanji, te ispeci na maslacu da posmede. Umak: Rastopiti malo maslaca i dodati mu malo brašna. Tome dodati kadulju i vrhnje za kuhanje, te kockinu juhu. Posoliti. Po potrebi dodavati malo brašna i mlijeka. Kad se umak zgusne, dodati mu šnicle i još pola minute držati na vatri. Poslužiti s njokima. Pileca prsa u umaku od suhi šljiva POTREBNO: 1 kg pilecih prsa 1 vrhnje za kuhanje malo rakije šljivovice malo maslaca 2 žlicice Vegete suhe šljive žlicica cešnjaka u prahu NACIN PRIPREME: piletina Pileca prsa ispecite na maslacu. Na ostatku masti prepeci kockice suhih šljiva. (Šljive prethodno namociti uvodi oko 1 sat da omekšaju). Dodati vrhnje za kuhanje, vegetu, šljivovicu, cešnjak u prahu. Kuhati da zakipi. Umakom preliti meso. Poslužiti uz njoke. Petra Pileci file s ružmarinom POTREBNO: 8 bataka 1 režanj cešnjaka 1 žlica isjeckanog ružmarina izribane kore od 1 limuna 1/2 žlicice crnog papra 1 žlicica soli 14 dag tanko narezanog špeka maslaca 1 poriluk 2 dl slatkog vrhnja NACIN PRIPREME: piletina, panceta Odstraniti meso od bataka oštrim nožem. Pokušati rezati oko kosti tako da meso ostane u jednom komadu. Isjeckati cešnjak na sitno. Izmiješati s ružmarinom, limunovom korom, paprom i pola soli. Namazati mješavinu po gornjoj strani mesa. Zamotati i staviti malo špeka oko piletine. Ispeci u tavi. Narezati poriluk na šnite i popržiti u maslacu u malom loncu. Dodati slatko vrhnje i preostalu sol. Pustiti da kuha 5 minuta. Izvaditi piletinu u vatrostalnu posudu. Preliti vrhnjem i porilukom. Peci u sredini peci oko 15 min. Piletina u umaku od gorgonzole POTREBNO: 250 g pilecih prsa 150 g sira gorgonzola 2 dl vrhnja za kuhanje (papar i vegeta po ukusu) NACIN PRIPREME: piletina, sir Na zagrijanom ulju prepržiti odreske od pilecih prsa, dodati zacine ,vrhnje, i usitnjeni sir. Kuhati na tihoj vatri dok se sir ne otopi. Dobar tek! Piletina s medom POTREBNO: 600 g pilecih fileta 300 g špageta 100 g mrkve 50 g celerova korijena 50 g celerove stabljike 20 g cvjetnog vrcanog meda 1 žlica estragon senfa 1 žlicica kajenskog papra 2 žlice ulja 2-3 žlice soja umaka malo soli 2 žlice nasjeckanog peršina 3 žlicice Vegete NACIN PRIPREME: piletina, perad, Piletinu narežite na kocke, pospite s 2 žlicice Vegete i kajenskim paprom. Senf i med pomiješajte i premažite njima piletinu. Meso ostavite da se marinira najmanje 2 sata. U 3 dl kipuce vode prokuhajte 1 žlicicu Vegete oko 5 minuta. Na zagrijanom ulju popržite mariniranu piletinu. Dodajte povrce narezano na kockice i podlijte s 1,5 dl vode u kojoj ste prokuhali Vegetu. Nastavite dinstati na laganoj vatri dok meso i povrce ne omekša. Umiješajte kuhane špagete, dodajte preostalu tekucinu s Vegetom, soja umak i još sve kratko prokuhajte. Na kraju jelo pospite nasjeckanim peršinom. Višnja PILETINA S KOPRIVAMA POTREBNO: 800 g pileceg fileta 400 g mlade koprive 2-3 režnja cešnjaka maslinovo ulje sol bijeli papar NACIN PRIPREME: piletina, fileti, koprive, nettle, chicken, Koprive ocistimo operemo, narežemo, posolimo, promiješamo i pustimo da stoje 15 minuta da malo opuste i puste tekucinu. Piletinu narežemo na rezance, solimo, paprimo i stavimo na vruce maslinovo ulje. Miješamo da se ne zalijepi. U piletinu protisnemo cešnjak, kratko propirjamo, a kad cešnjak pusti miris dodamo koprive. Pirjamo dok koprive ne uvenu. Piletina s kikirikijem POTREBNO: 4 osobe za 1 paket tijesta (fusili tj. 350-500 g ocišcenih pilecih bataka ili bijelog mesa nasjeckanog na male komadice (cca 2,5x2,5 cm) 2 svježe crvene paprike rezane na male prutice 2 šake kikirikija (može slani iz vrecice) 250 ml vrhnja za kuhanje 1 paketic parmezana chilli po želji origano, bosiljak NACIN PRIPREME: piletina, kikiriki, U woku ili dubljoj tavi na 1 žlicici ulja naglo popržiti piletinu, kada je pri kraju dodati papriku i kikiriki (kojeg ste usitnili-najbolje ga je lagano gnjeciti žlicom tako da se ne pretvori u prah). Malo popržiti, posoliti, dodati chilli i preliti vrhnjem za kuhanje. Kada zavri umiješati parmezan, dodati bosiljak i origano. U to umiješati tijesto koje ste u meduvremenu skuhali al dente (malo tvrde). Poslužiti odmah. Dobar tek i nemojte pretjerati s chillijem ko ja zadnji put.. Piletina s gljivama POTREBNO: 4 veca bataka 1 kg krumpira 1 kapula 15 dag gljiva 2 dl kiselog vrhnja peršin, sol, papar ulje za prženje malo brašna NACIN PRIPREME: piletina, chicken, mushrooms, gljive, šampinjoni, Batake prorezati kod zglobova, posoliti, uvaljati u brašno i lagano ispržiti. Staviti sa strane, pa tu zažutiti luk i dodati gljive. Kad omekšaju dodati sol, papar i vrhnje i grijati do vrenja. Skuhati neoguljeni krumpir, oguliti ga i narezati na ploške. Namastiti vatrostalnu posudu, na dno staviti krumpir, onda piletinu pa gljive. Poklopiti i peci oko 1/2 sata, onda otklopiti i peci dok gornji sloj ne porumeni. Piletina s ananasom POTREBNO: pileca prsa ananas iz konzerve ulje vegeta NACIN PRIPREME: piletina, ananas, Na zagrijano ulje staviti piletinu narezanu na manje kockice i pospete sa malo vegete. Kada porumeni (po želji) dodate ananas izrezanog na kockice. Pustite da se pirja 5 min i zalijete sa sokom od ananasa. Dobar tek! RAŽNJICI OD PILETINE POTREBNO: 600 g piletine 2-3 glavice luka 200 g slanine papar sol ulje za prženje drveni štapici NACIN PRIPREME: piletina Meso isijecite na komade (kao za gulaš), slaninu na ploške, luk na cetvrtine tako da dobijete velike ljuske. Na štapice nabadajte redom meso, slaninu i luk. Posolite i popaprite. Pecite na roštilju ili malo zamašcenoj tavi. Priredio /Ugursuz