3 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salad:
1/2 seedless English cucumber, peeled, halved lengthwise and sliced on an angle
2 cups fresh bean sprouts
3 scallions
12 leaves basil
3 tablespoons fresh mint
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar
Salt to taste
Sauce:
1/4 cup chunky peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 12-inch tortillas
1.) Grill chicken (tossed in first 2 ingredients)
2.) Make salad
3.) Make sauce
4.) Slice chicken, toss with salad
5.) Heat tortillas
6.) Pile chicken/salad and drizzle liberally with sauce before wrapping
♥ A collection of recipes tried and true and ones yet to try ♥
Rhubarb-Strawberry Tart with Crisp Oat Topping
For the crust:
1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the topping:
1 cup all purpose flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries. hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all purpose flour
1 teaspoon coarse salt
For the crust: Pulse flour, salt, and sugar in food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream and process until dough just holds together. (Dough should not be sticky).
Turn dough onto a lightly floured work surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 14 inch round about 1/8 inch thick. Transfer to a 9 by 1 2'4 inch tart ring set on a parchment lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9 inch springform pan. Using a knife, trim sides to be 1 3/4 inch high.) Freeze dough, uncovered, for 15 minutes.
Cut a 13 inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, 10-15 minutes. Let crust cool completely on sheet on a wire rack.
For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving pod for another use. Add the remaining ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.
Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the topping:
1 cup all purpose flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries. hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all purpose flour
1 teaspoon coarse salt
For the crust: Pulse flour, salt, and sugar in food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream and process until dough just holds together. (Dough should not be sticky).
Turn dough onto a lightly floured work surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 14 inch round about 1/8 inch thick. Transfer to a 9 by 1 2'4 inch tart ring set on a parchment lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9 inch springform pan. Using a knife, trim sides to be 1 3/4 inch high.) Freeze dough, uncovered, for 15 minutes.
Cut a 13 inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, 10-15 minutes. Let crust cool completely on sheet on a wire rack.
For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving pod for another use. Add the remaining ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.
Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
No-Bake Chocolate and Peanut Butter Oatmeal Bars
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
Ghiradelli's Chocolate Chip Cookie Recipe
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla
2 large eggs
1 cup walnuts (optional)
1 bag semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto silpat lined baking sheets. Bake 9-11 minutes or until golden brown.
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla
2 large eggs
1 cup walnuts (optional)
1 bag semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto silpat lined baking sheets. Bake 9-11 minutes or until golden brown.
Bruce's favorite: Mrs. Dudley's Coconut Oatmeal Cookies
Mix together:
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
Jeni's LSU Game Snacks
Bacon Wrapped Jalapeno Thingies
(From Pioneer Woman Cooks!)
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Toothpicks
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick. Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
(From Pioneer Woman Cooks!)
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Toothpicks
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick. Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
Jeni's Carrot Cake Supreme
Cake:
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Jeni's Pretzel Salad
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Pineapple Upside-Down Cake
1/2 cup butter
1 1/2 cups brown sugar
1 (20 oz) can sliced pineapple
10 maraschino cherries
1 package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each ring. Prepare the cake mix as directed but substitute the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
1 1/2 cups brown sugar
1 (20 oz) can sliced pineapple
10 maraschino cherries
1 package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each ring. Prepare the cake mix as directed but substitute the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
Two-Tone Fudge
1 1/2 teaspoons butter- For buttering aluminum foil lined 9 inch square pan
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 cup evaporated milk
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Grease pan with butter.
In a large, heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow creme until melted and blended. Remove from heat; stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until melted. Pour into prepared pan. Add butterscotch chips to the remaining marshmallow mixture. Stir until chips are melted. Pour over chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 cup evaporated milk
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Grease pan with butter.
In a large, heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow creme until melted and blended. Remove from heat; stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until melted. Pour into prepared pan. Add butterscotch chips to the remaining marshmallow mixture. Stir until chips are melted. Pour over chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
Triple-Chocolate Peppermint Trifle
For the cake:
Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
For the syrup:
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva
For the Mousse:
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
For the pudding:
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
For serving:
1 1/2 cups heavy cream
1/4 cup confectioners sugar
1/4 cup chopped peppermint candies or candy canes
Preheat the oven to 350. Make the cake: Coat a 9 inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Bring milk and butter almost to a boil in a small saucepan. Remove from heat and set aside. Whisk flour, cocoa, baking powder and salt in a bowl. Putt eggs into the bowl of an electric mixer fitted with whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow steady stream. Add flour mixture and beat until just combined.
Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse: Prepare an ice water bath, set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 1/2 cups ream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
To assemble: Spread 1/3 of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.
Beat cream and sugar until soft peaks form. Top trifle with whipped cream and sprinkle with candies.
Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
For the syrup:
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva
For the Mousse:
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
For the pudding:
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
For serving:
1 1/2 cups heavy cream
1/4 cup confectioners sugar
1/4 cup chopped peppermint candies or candy canes
Preheat the oven to 350. Make the cake: Coat a 9 inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Bring milk and butter almost to a boil in a small saucepan. Remove from heat and set aside. Whisk flour, cocoa, baking powder and salt in a bowl. Putt eggs into the bowl of an electric mixer fitted with whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow steady stream. Add flour mixture and beat until just combined.
Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse: Prepare an ice water bath, set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 1/2 cups ream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
To assemble: Spread 1/3 of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.
Beat cream and sugar until soft peaks form. Top trifle with whipped cream and sprinkle with candies.
Sweet Potatoes with Carmalized Apples
6 sweet potatoes
1 teaspoon salt
3 Granny Smith apples peeled and cored
1 tablespoon lemon juice
9 tablespoons unsalted butter plus more for pan
6 tablespoons heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice
1.) Heat oven to 425. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and and place flesh in a medium bowl; add salt, and mash with fork.
2.) Meanwhile, slice apples into 1/8 inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3.) In a medium skillet, melt 3 tablespoons butter over medium high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute per each side. As they finish cooking, transfer to a plate and set aside.
4.) In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3 quart oven proof casserole. Arrange apple slices over potatoes; set aside.
5.) In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over apples and cover with aluminum foil.
6.) Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.
1 teaspoon salt
3 Granny Smith apples peeled and cored
1 tablespoon lemon juice
9 tablespoons unsalted butter plus more for pan
6 tablespoons heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice
1.) Heat oven to 425. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and and place flesh in a medium bowl; add salt, and mash with fork.
2.) Meanwhile, slice apples into 1/8 inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3.) In a medium skillet, melt 3 tablespoons butter over medium high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute per each side. As they finish cooking, transfer to a plate and set aside.
4.) In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3 quart oven proof casserole. Arrange apple slices over potatoes; set aside.
5.) In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over apples and cover with aluminum foil.
6.) Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.
Classic Deviled Eggs
6 large hard boiled eggs
3 tablespoons mayo or miracle whip
1 tablespoon sugar
1 teaspoon mustard (any variation)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Paprika
Boil eggs for 12 minutes. Chill eggs and remove shells. Halve eggs and remove yolks. Mix remaining ingredients with yolks and stuff egg halves. Sprinkle with paprika.
3 tablespoons mayo or miracle whip
1 tablespoon sugar
1 teaspoon mustard (any variation)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Paprika
Boil eggs for 12 minutes. Chill eggs and remove shells. Halve eggs and remove yolks. Mix remaining ingredients with yolks and stuff egg halves. Sprinkle with paprika.
Banana Bread
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon groung cinnamon
1/8 teaspoon nutmeg
2 eggs, beaten
1 1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil
Mix together dry ingredients then make a well and put in liquid. Put streusel topping on last.
Streusel Topping:
1/4 cup brown sugar
3 tablespoons flour
Cut in 2 tablespoons butter
Sprinkle onto bread batter and bake at 350 for 55 minutes or until done.
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon groung cinnamon
1/8 teaspoon nutmeg
2 eggs, beaten
1 1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil
Mix together dry ingredients then make a well and put in liquid. Put streusel topping on last.
Streusel Topping:
1/4 cup brown sugar
3 tablespoons flour
Cut in 2 tablespoons butter
Sprinkle onto bread batter and bake at 350 for 55 minutes or until done.
7 Layer Bean Dip
1 jar of Desert Pepper Trading Company Black Bean Dip or like product
1 package guacamole salsa
Sour cream mixed with one taco seasoning packet
Green onions, chopped
Black olives, finely chopped (you can find these canned)
Chopped tomato patted dry with paper towels
Shredded mexican cheese
Layer in a dish; bean dip, guacamole salsa, sour cream/taco mix, olives, tomatoes, green onions and shredded cheese on top. Serve with Fritos or tortilla chips.
1 package guacamole salsa
Sour cream mixed with one taco seasoning packet
Green onions, chopped
Black olives, finely chopped (you can find these canned)
Chopped tomato patted dry with paper towels
Shredded mexican cheese
Layer in a dish; bean dip, guacamole salsa, sour cream/taco mix, olives, tomatoes, green onions and shredded cheese on top. Serve with Fritos or tortilla chips.
No Bake Granola Bars
1/2 cup brown sugar
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla
1 1/4 cup rolled oats
1 1/2 cup rice cereal
1 cup raisins
1/2 cup coconut
1/2 cup sunflower seeds
Bring brown sugar and corn syrup to a boil. Stir in peanut butter and vanilla. Add remaining ingredients. Cut into bars.
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla
1 1/4 cup rolled oats
1 1/2 cup rice cereal
1 cup raisins
1/2 cup coconut
1/2 cup sunflower seeds
Bring brown sugar and corn syrup to a boil. Stir in peanut butter and vanilla. Add remaining ingredients. Cut into bars.
Punch
4 6-ounce cans pineapple juice
6 ounces frozen lemonade
1 cup sugar
48 ounces cranberry juice
2 1-quart bottles ginger ale
Mix all ingredients except frozen lemonade. Put frozen lemonade in punch bowl but do not mix- leave in frozen form and serve.
6 ounces frozen lemonade
1 cup sugar
48 ounces cranberry juice
2 1-quart bottles ginger ale
Mix all ingredients except frozen lemonade. Put frozen lemonade in punch bowl but do not mix- leave in frozen form and serve.
Chicken and Stuffing Skillet
1 tablespoon butter
4 boneless chicken breast halves
1 box stuffing mix (Stove Top or other)
1 can Cream of Chicken soup
1/2 cup milk
1/2 cup shredded chedder cheese
Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken.
Prepare stuffing in skillet according to package instructions except let stand two minutes.
Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
4 boneless chicken breast halves
1 box stuffing mix (Stove Top or other)
1 can Cream of Chicken soup
1/2 cup milk
1/2 cup shredded chedder cheese
Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken.
Prepare stuffing in skillet according to package instructions except let stand two minutes.
Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
Pumpkin Gingerbread
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 oz) can pumpkin puree
2 teaspoons ground ginger
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground cloves
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1.) Preheat oven to 350 degrees. Lightly grease 2 loaf pans.
2.) In a large mixing bowl, combine sugar, oil and eggs, beat until smooth. Add water and mix until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.
3.) In a medium mixing bowl, combine flour, baking soda and salt. Add dry ingredients to pumpkin mixture and blend. Divide batter between prepared pans.
4.) Bake in preheated oven until a toothpick comes out clean, about 1 hour.
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 oz) can pumpkin puree
2 teaspoons ground ginger
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground cloves
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1.) Preheat oven to 350 degrees. Lightly grease 2 loaf pans.
2.) In a large mixing bowl, combine sugar, oil and eggs, beat until smooth. Add water and mix until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.
3.) In a medium mixing bowl, combine flour, baking soda and salt. Add dry ingredients to pumpkin mixture and blend. Divide batter between prepared pans.
4.) Bake in preheated oven until a toothpick comes out clean, about 1 hour.
Cherry Swirl Brownies
2 packages cream cheese
1/2 cup sugar
1/2 cup chopped, well drained maraschino cherries
1 egg
1 package triple chunk brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
Heat oven to 350. Grease or use cooking spray on bottom of 13"x9" pan. Beat cream cheese, sugar, cherries and 1 egg in medium bowl with spoon until smooth. Make brownie batter according to package, except spread half of the batter in the pan. Spread cream cheese mixture over batter. Spoon remaining batter on top. Gently spread to cover. Bake 40 to 43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely before cutting. Store covered in refrigerator.
1/2 cup sugar
1/2 cup chopped, well drained maraschino cherries
1 egg
1 package triple chunk brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
Heat oven to 350. Grease or use cooking spray on bottom of 13"x9" pan. Beat cream cheese, sugar, cherries and 1 egg in medium bowl with spoon until smooth. Make brownie batter according to package, except spread half of the batter in the pan. Spread cream cheese mixture over batter. Spoon remaining batter on top. Gently spread to cover. Bake 40 to 43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely before cutting. Store covered in refrigerator.
October Apple Pie
1 recipe pastry for 9-inch double crust pie
6 cups thinly sliced, peeled apples
1 lemon, juiced
1/2 cup brown sugar, packed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teapoon freshly grated nutmeg
3 tablespoons all purpose flour
1/4 cup chilled butter, diced
14 caramel squares (or caramel sauce)
1 tablespoon white sugar
Combine apples, juice, sugars, spices, flour, butter and caramel. Stir to coat evenly. Line pie pan with crust, spoon in filling and cover with crust. Crimp edges. Place pie on baking sheet covered with foil. Poke holes over top. Sprinkle lightly with sugar. Bake at 375 fo 50 minutes. If pie crust browns after 30 minutes, reduce heat to 350.
6 cups thinly sliced, peeled apples
1 lemon, juiced
1/2 cup brown sugar, packed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teapoon freshly grated nutmeg
3 tablespoons all purpose flour
1/4 cup chilled butter, diced
14 caramel squares (or caramel sauce)
1 tablespoon white sugar
Combine apples, juice, sugars, spices, flour, butter and caramel. Stir to coat evenly. Line pie pan with crust, spoon in filling and cover with crust. Crimp edges. Place pie on baking sheet covered with foil. Poke holes over top. Sprinkle lightly with sugar. Bake at 375 fo 50 minutes. If pie crust browns after 30 minutes, reduce heat to 350.
Red, White and Blueberry Delight
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (1 pint) plain yogurt
2 cups minature marshmallows
1/2 cup chopped pecans (optional
1 pint fresh strawberries, sliced
1 cup blueberries
Combine milk, lemon juice, lemon zest, mix well. Stir in yogurt, marshmallows and nuts. In a 13x9 inch baking dish spread half of the white mixture on bottom. Spread half of the strawberries and blueberries on top then layer again with white mixture. Add remaining fruit to top making the American flag- alternating strawberries for stripes and putting blueberries in the corner for stars. Cover with foil, freeze until firm. Remove from freezer 10 minutes before serving.
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (1 pint) plain yogurt
2 cups minature marshmallows
1/2 cup chopped pecans (optional
1 pint fresh strawberries, sliced
1 cup blueberries
Combine milk, lemon juice, lemon zest, mix well. Stir in yogurt, marshmallows and nuts. In a 13x9 inch baking dish spread half of the white mixture on bottom. Spread half of the strawberries and blueberries on top then layer again with white mixture. Add remaining fruit to top making the American flag- alternating strawberries for stripes and putting blueberries in the corner for stars. Cover with foil, freeze until firm. Remove from freezer 10 minutes before serving.
Black Bear Molasses Forest Cookies
3 cups flour
1 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
1 cup (2 sticks) butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
1/2 cup molasses
1 teaspoon vanilla
Stir all dry ingredients together. Beat butter and sugars together. Add egg, molasses and vanilla. Beat until well mixed. Add dry ingredients a little at a time until well mixed. Make dough into a ball, cover with plastic wrap and chill one hour. Roll out dough on lightly floured surface and cut into shapes. Bake at 350 for 8 to 10 minutes.
1 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
1 cup (2 sticks) butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
1/2 cup molasses
1 teaspoon vanilla
Stir all dry ingredients together. Beat butter and sugars together. Add egg, molasses and vanilla. Beat until well mixed. Add dry ingredients a little at a time until well mixed. Make dough into a ball, cover with plastic wrap and chill one hour. Roll out dough on lightly floured surface and cut into shapes. Bake at 350 for 8 to 10 minutes.
No Bake Cookies
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup mile
1 pinch salt
3 cups quick rolling oats
1/2 cup peanut butter
1 teaspoon vanilla
Bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute. Add oats, peanut butter and vanilla. Mix well. Drop by teaspoonfuls onto waxed paper and let cool.
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup mile
1 pinch salt
3 cups quick rolling oats
1/2 cup peanut butter
1 teaspoon vanilla
Bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute. Add oats, peanut butter and vanilla. Mix well. Drop by teaspoonfuls onto waxed paper and let cool.
Pumpkin Swirl Cheesecake
Filling:
3 8-ounce packages of cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
Crust:
2 cups crushed ginger snaps
1/2 cup finely chopped pecans
6 tablespoons butter, melted
Press crust mixture into a 9-inch springform pan. Beat cream cheese, 3/4 cup of the sugar and vanilla with mixture until blended. Add eggs one at a time. Reserve 1 1/2 cups of the plain batter. Stir in remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of batter over crust. Top with spoonfuls of plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 350 for 55 minutes until center is almost set or 3oo for 55 minutes for dark pans. Let cool before refrigerating to prevent cracks.
3 8-ounce packages of cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
Crust:
2 cups crushed ginger snaps
1/2 cup finely chopped pecans
6 tablespoons butter, melted
Press crust mixture into a 9-inch springform pan. Beat cream cheese, 3/4 cup of the sugar and vanilla with mixture until blended. Add eggs one at a time. Reserve 1 1/2 cups of the plain batter. Stir in remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of batter over crust. Top with spoonfuls of plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 350 for 55 minutes until center is almost set or 3oo for 55 minutes for dark pans. Let cool before refrigerating to prevent cracks.
Beef Pot Roast
1 2 1/2 pound to 3 pound boneless beef chuck pot roast
2 tablespoons cooking oil
3/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules
1 teaspoon dried basil
1/4 teaspoon salt or garlic salt
Garlic powder, Italian seasoning to flavor
Pepper
1 bay leaf
1 whole clove
12 ounces tiny new potatoes or 2 medium potatoes
1 pound baby carrots
2 small onions
2 stalks celery
1/2 cup cold water
1/4 cup flour
Trim fat. Brown meat on all sides in cooking oil after seasoning. Put all ingredients in a crock pot for 10 to 12 hours on low or 5 to 6 hours on high.
Gravy
Drippings+Beef Broth+1/2 cup cold water enough to add up to a cup
1/4 cup flour
Salt and ground pepper
Cook over medium heat until bubbly. Cook 1 minute more.
2 tablespoons cooking oil
3/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules
1 teaspoon dried basil
1/4 teaspoon salt or garlic salt
Garlic powder, Italian seasoning to flavor
Pepper
1 bay leaf
1 whole clove
12 ounces tiny new potatoes or 2 medium potatoes
1 pound baby carrots
2 small onions
2 stalks celery
1/2 cup cold water
1/4 cup flour
Trim fat. Brown meat on all sides in cooking oil after seasoning. Put all ingredients in a crock pot for 10 to 12 hours on low or 5 to 6 hours on high.
Gravy
Drippings+Beef Broth+1/2 cup cold water enough to add up to a cup
1/4 cup flour
Salt and ground pepper
Cook over medium heat until bubbly. Cook 1 minute more.
Sweet and Sour Pork
12 ounces lean boneless pork
2 tablespoons dry cooking sherry
2 tablespoons soy sauce
1 teaspoon sesame oil
1 cup chicken broth
1/3 cup sugar
1/3 cup rice vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon cooking oil
1 clove garlic
3 medium carrots bias sliced
1 medium green pepper chopped
1 medium red pepper chopped
3 green onions chopped
2 8-ounce cans pineapple chunks
Cooked rice
Marinade for 20 minutes at room temperature. Cook pork in skillet sprayed with cooking spray until cooked through. Set aside. Pour oil into skillet (medium high heat) cook garlic (15 seconds). Add veggies; cook 4 to 5 minutes. Removes veggies; stir in sauce, add to skillet. Cook until bubbly then cook 2 minutes more. Stir in pineapple and veggies, cook 1 minute. Add pork and toss to combine. Serve over rice.
Make or serve with frozen egg rolls for complete meal.
2 tablespoons dry cooking sherry
2 tablespoons soy sauce
1 teaspoon sesame oil
1 cup chicken broth
1/3 cup sugar
1/3 cup rice vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon cooking oil
1 clove garlic
3 medium carrots bias sliced
1 medium green pepper chopped
1 medium red pepper chopped
3 green onions chopped
2 8-ounce cans pineapple chunks
Cooked rice
Marinade for 20 minutes at room temperature. Cook pork in skillet sprayed with cooking spray until cooked through. Set aside. Pour oil into skillet (medium high heat) cook garlic (15 seconds). Add veggies; cook 4 to 5 minutes. Removes veggies; stir in sauce, add to skillet. Cook until bubbly then cook 2 minutes more. Stir in pineapple and veggies, cook 1 minute. Add pork and toss to combine. Serve over rice.
Make or serve with frozen egg rolls for complete meal.
Rice Chop Suey Hot Dish
1 cup rice
2 1/2 cups boiling water
1 pound ground beef
1 onion chopped
2 to 3 cups raw celery
1 can cream of mushroom soup
1 cup milk or water
* 1 tablepoon brown sugar (optional)
2 tablespoons soy sauce or to taste
1/2 cup mushrooms sliced
Pour hot water over rice and let stand. Brown and salt beef and add remaining ingredients and simmer together for half an hour. Add rice, place in baking dish, salt and pepper and bake for 1 hour at 350 degrees.
2 1/2 cups boiling water
1 pound ground beef
1 onion chopped
2 to 3 cups raw celery
1 can cream of mushroom soup
1 cup milk or water
* 1 tablepoon brown sugar (optional)
2 tablespoons soy sauce or to taste
1/2 cup mushrooms sliced
Pour hot water over rice and let stand. Brown and salt beef and add remaining ingredients and simmer together for half an hour. Add rice, place in baking dish, salt and pepper and bake for 1 hour at 350 degrees.
White Chicken Chili
2 cans (1/2 pound) navy beans
1 large onion chopped
1 stick unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
2 4-ounce cans chopped mild green chilies
2 pounds boneless, skinless chicken cooked and chopped
1 1/2 cups grated Monterey Jack Cheese
1/2 cup sour cream
In a skillet, cook onion in 2 tablespoons butter over moderately low heat; remove onions. Add 6 tablespoons butter and whisk in flour. Cook, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-haldf whisking constantly. Bring to a boil then simmer for minutes. Add remaining ingredients except for sour cream. Cook over moderately low heat, 20 minutes; then add sour cream. Serve with salsa.
1 large onion chopped
1 stick unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
2 4-ounce cans chopped mild green chilies
2 pounds boneless, skinless chicken cooked and chopped
1 1/2 cups grated Monterey Jack Cheese
1/2 cup sour cream
In a skillet, cook onion in 2 tablespoons butter over moderately low heat; remove onions. Add 6 tablespoons butter and whisk in flour. Cook, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-haldf whisking constantly. Bring to a boil then simmer for minutes. Add remaining ingredients except for sour cream. Cook over moderately low heat, 20 minutes; then add sour cream. Serve with salsa.
Meat Loaf
Loaf:
1 1/2 lb. ground beef
1 cup bread crumbs
1 large onion, chopped
2 eggs
1 1/2 t. salt
1/4 t. pepper
Little less than half the sauce mixed into loaf (below)
Sauce:
4 (8 oz.) cans tomato sauce
6 T. vinegar
6 T. brown sugar
4 t. mustard
4 t. Worcestershire sauce
Form loaf, pour remaining sauce over and bake (350 for 1 hr. 15 min.), basting often (every 15 minutes).
1 1/2 lb. ground beef
1 cup bread crumbs
1 large onion, chopped
2 eggs
1 1/2 t. salt
1/4 t. pepper
Little less than half the sauce mixed into loaf (below)
Sauce:
4 (8 oz.) cans tomato sauce
6 T. vinegar
6 T. brown sugar
4 t. mustard
4 t. Worcestershire sauce
Form loaf, pour remaining sauce over and bake (350 for 1 hr. 15 min.), basting often (every 15 minutes).
Beef Stroganoff
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 pound sirloin rib
1 clove garlic
1/4 cup butter
1/2 cup onion
1/4 cup water
1 cup chicken soup, condensed
1 pound sliced, washed mushrooms
1 cup sour cream
Minced parsley (optional)
Egg noodles
Combine flour, salt, pepper, garlic and butter. Brown onions, add water; simmer 15 minutes. Add soup and mushrooms. Cover. Cook until mushrooms are tener. Uncover and cook over low heat until mixture is thick and meat tender, about 1 1/4 hours. Just before serving, stir in sour cream over boiled egg noodles. Add parsley for garnish if desired.
1 teaspoon salt
1/4 teaspoon pepper
1 pound sirloin rib
1 clove garlic
1/4 cup butter
1/2 cup onion
1/4 cup water
1 cup chicken soup, condensed
1 pound sliced, washed mushrooms
1 cup sour cream
Minced parsley (optional)
Egg noodles
Combine flour, salt, pepper, garlic and butter. Brown onions, add water; simmer 15 minutes. Add soup and mushrooms. Cover. Cook until mushrooms are tener. Uncover and cook over low heat until mixture is thick and meat tender, about 1 1/4 hours. Just before serving, stir in sour cream over boiled egg noodles. Add parsley for garnish if desired.
Viva La Chicken
6 to 8 chicken breasts
1 dozen corn tortillas cut into strips
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 small onion
1 can Ortega green chili salsa or small jar
Chopped jalapeno peppers to taste
1/4 teaspoon cumin
1 pound shredded Colby/Monterrey Jack Cheese
Sour Cream
Boil chicken in water with a bay leaf and clove. Cool and cut into chunks. Chop onion finely and add soups, broth, green chili sauce, jalapeno's and cumin. Blend. Spray large baking dish. Layer strips, chicken, sauce and repeat as necessary. Top with sour cream and cheese. Refridgerate 24 hours then bake in a 350 degree oven for 45 minutes to 1 hour.
1 dozen corn tortillas cut into strips
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 small onion
1 can Ortega green chili salsa or small jar
Chopped jalapeno peppers to taste
1/4 teaspoon cumin
1 pound shredded Colby/Monterrey Jack Cheese
Sour Cream
Boil chicken in water with a bay leaf and clove. Cool and cut into chunks. Chop onion finely and add soups, broth, green chili sauce, jalapeno's and cumin. Blend. Spray large baking dish. Layer strips, chicken, sauce and repeat as necessary. Top with sour cream and cheese. Refridgerate 24 hours then bake in a 350 degree oven for 45 minutes to 1 hour.
Spinach Salad
3 hard cooked eggs
1 1/2 teaspoons yellow mustard
3 tablespoons cider vinegar
3 tablepoons sugar
2 bunches spinach
4 slices torn, cooked bacon
2 chopped green onions
Toasted sliced almonds
Sliced fresh mushrooms
Seperate cooked eggs, chop whites. Mix yolks, mustard, vinegar and sugar. Arrange salad and pour dressing over. Serve immediately.
1 1/2 teaspoons yellow mustard
3 tablespoons cider vinegar
3 tablepoons sugar
2 bunches spinach
4 slices torn, cooked bacon
2 chopped green onions
Toasted sliced almonds
Sliced fresh mushrooms
Seperate cooked eggs, chop whites. Mix yolks, mustard, vinegar and sugar. Arrange salad and pour dressing over. Serve immediately.
Watergate Salad
2 pkg. (4oz serving size each) Jello Pistachio Flavor Instant Pudding
2 cans (20 oz each) crushed pineapple in juice undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Planters pecans
3 cups (8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended. Gently stir in Cool Whip; cover. Refridgerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans if desired.
2 cans (20 oz each) crushed pineapple in juice undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Planters pecans
3 cups (8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended. Gently stir in Cool Whip; cover. Refridgerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans if desired.
Rosa Marina Salad
1 can (20 oz) crushed pineapple
1 can (11 0z) mandarin oranges
1 jar maraschino cherries sliced in half
1 cup Orzo pasta
Dash of salt
2 eggs
3/4 cup sugar
2 tablespoons flour
1 tub Cool Whip
Drain juices. Put fruit in fridge. Cook 1 cup orzo pasta until al dente; set aside. In a saucepan, add dash of salt to fruit juice, 2 eggs, 3/4 cup sugar, 2 tablespoons flour and cook over medium heat until it turns to custard. Mix custard with noodles. Refridgerate overnight. Combine fruit and cool whip with custard and noodles. Serve.
1 can (11 0z) mandarin oranges
1 jar maraschino cherries sliced in half
1 cup Orzo pasta
Dash of salt
2 eggs
3/4 cup sugar
2 tablespoons flour
1 tub Cool Whip
Drain juices. Put fruit in fridge. Cook 1 cup orzo pasta until al dente; set aside. In a saucepan, add dash of salt to fruit juice, 2 eggs, 3/4 cup sugar, 2 tablespoons flour and cook over medium heat until it turns to custard. Mix custard with noodles. Refridgerate overnight. Combine fruit and cool whip with custard and noodles. Serve.
Cranberry Relish Mold
1 (9 0z) can crushed pineapple in own juice
1 (3 oz) pkg. cherry Jello
1 tablespoon lemon juice
1 small unpeeled orange (seedless) ground in a food processor
1 cup chopped celery
1/2 cup sugar
1 cup ground fresh cranberries
1/2 cup chopped walnuts
Drain pineapple, reserve syrup. Add water to make 1/2 cup. Dissolve gelatin and sugar in 1 cup of hot water. Add syrup and lemon juice. Chill until partially set. Add fruits, celery and nuts. Chill in a 5 cup ring mold overnight.
1 (3 oz) pkg. cherry Jello
1 tablespoon lemon juice
1 small unpeeled orange (seedless) ground in a food processor
1 cup chopped celery
1/2 cup sugar
1 cup ground fresh cranberries
1/2 cup chopped walnuts
Drain pineapple, reserve syrup. Add water to make 1/2 cup. Dissolve gelatin and sugar in 1 cup of hot water. Add syrup and lemon juice. Chill until partially set. Add fruits, celery and nuts. Chill in a 5 cup ring mold overnight.
Oreo Truffles
1 package Oreos, finely crushed, divided
1 package (8 ounces) Philadelphia Cream Cheese, softened
2 packages (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 1-inch balls.
Dip balls in melted chocolate, place on waxed paper covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store any leftover truffles in a tightly covered container in refrigerator.
1 package (8 ounces) Philadelphia Cream Cheese, softened
2 packages (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 1-inch balls.
Dip balls in melted chocolate, place on waxed paper covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store any leftover truffles in a tightly covered container in refrigerator.
Molasses-Gingerbread Cookies/Gingerbread Cheesecake
Molasses Gingerbread Cookies
5 1/2 cups all- purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
1.) Whisk together flour, baking soda, salt and spices in a medium bowl.
2.) Beat butter and sugar with a mixer on medium high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into three portions and wrap each in plastic wrap. Refrigerate for 1 hour.
3.) Preheat oven to 350 degrees. On a generously floured piece of parchment, ,roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.
4.) Cut out desired shapes. Transfer to parchment lined baking sheets and freeze for 15 minutes.
5.) Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on the counter to flatten cookies. Return to oven, rotating sheets and bake until crisp but not darkened, 6 to 8 minutes more. Cool on sheets on wire racks.
Make royal icing to decorate if desired.
Gingerbread Cheesecake
All purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs,, room temperature
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men
1.) Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2.) On a generously floured piece of parchment, roll dough to a 13-by-10 inch rectangle about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces then pulse in a food processor until finely ground.
3.) Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4.) Reduce oven heat to 325 degrees. Beat cream cheese with a mixture on medium speed until fluffy, about three minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.
5.) Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool on a wire rack. Refrigerate uncovered for at least 8 hours (preferably overnight).
6.) Before serving, run a hot knife around edges of cheesecake to loosen and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle.
5 1/2 cups all- purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
1.) Whisk together flour, baking soda, salt and spices in a medium bowl.
2.) Beat butter and sugar with a mixer on medium high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into three portions and wrap each in plastic wrap. Refrigerate for 1 hour.
3.) Preheat oven to 350 degrees. On a generously floured piece of parchment, ,roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.
4.) Cut out desired shapes. Transfer to parchment lined baking sheets and freeze for 15 minutes.
5.) Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on the counter to flatten cookies. Return to oven, rotating sheets and bake until crisp but not darkened, 6 to 8 minutes more. Cool on sheets on wire racks.
Make royal icing to decorate if desired.
Gingerbread Cheesecake
All purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs,, room temperature
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men
1.) Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2.) On a generously floured piece of parchment, roll dough to a 13-by-10 inch rectangle about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces then pulse in a food processor until finely ground.
3.) Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4.) Reduce oven heat to 325 degrees. Beat cream cheese with a mixture on medium speed until fluffy, about three minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.
5.) Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool on a wire rack. Refrigerate uncovered for at least 8 hours (preferably overnight).
6.) Before serving, run a hot knife around edges of cheesecake to loosen and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle.
Strawberry Pie
1 9-inch pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream
1.) Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2.) In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boilig strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stiriing constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream
1.) Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2.) In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boilig strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stiriing constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Asparagus with Wasabi-Mayonnaise Dip
3 pounds thin to medium asparagus, trimmed
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste
Blanch asparagus in 2 batches in a large saucepan of boiling salted water, 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
Whisk together mayo, soy sauce, lemon juice and wasabi paste until sugar is dissolved.
Serve asparagus with dip.
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste
Blanch asparagus in 2 batches in a large saucepan of boiling salted water, 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
Whisk together mayo, soy sauce, lemon juice and wasabi paste until sugar is dissolved.
Serve asparagus with dip.
Party Roll Ups
1/2 cup (half of 8 ounce tub) Philadelphia Chive and Onion Cream Cheese Spread
1/4 cup Athenos crumbled reduced fat feta cheese
4 spinach-flavored flour tortillas (10 inches)
6 ounces smoked salmon, thinley sliced
1 cup baby spinach leaves
Mix cream cheese spread and feta cheese until well blended. Spread evenly onto tortillas; top evenly with salmon and spinach.
Roll up tortillas tightly; wrap individually in plastic wrap. Refridgerate at least 2 hours or overnight.
Remove plastic wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on a serving plate.
1/4 cup Athenos crumbled reduced fat feta cheese
4 spinach-flavored flour tortillas (10 inches)
6 ounces smoked salmon, thinley sliced
1 cup baby spinach leaves
Mix cream cheese spread and feta cheese until well blended. Spread evenly onto tortillas; top evenly with salmon and spinach.
Roll up tortillas tightly; wrap individually in plastic wrap. Refridgerate at least 2 hours or overnight.
Remove plastic wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on a serving plate.
Salsa
2 15-ounce cans black beans, rinsed and drained
1 17-ounce can whole kernal corn, drained
2 large tomatoes chopped
1 large avocado, peeled and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
4 tablespoons fresh lime juice
4 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon pepper
1 small jar Pace picante sauce
Chop, dump, chill.
1 17-ounce can whole kernal corn, drained
2 large tomatoes chopped
1 large avocado, peeled and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
4 tablespoons fresh lime juice
4 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon pepper
1 small jar Pace picante sauce
Chop, dump, chill.
Roasted Pumpkin with Shallots and Sage/Rigatoni with Roasted Pumpkin and Goat Cheese
Roasted Pumpkin with Shallots and Sage
1 medium sugar pumpkin (about 4 pounds), peeled, seeded and cut into 2-inch cubes
4 shallots, peeled and quarted lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper
Preheat oven to 450. Divide pumpkin, shallots, oil and sage between two large rimmed baking sheets; season with salt and pepper and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Rigatoni with Roasted Pumpkin and Goat Cheese
Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
1 recipe Roasted Pumpkin with Shallots and Sage (above)
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water, drain pasta and return to pot. Add butter, cheese and pasta water; toss until butter has melted. Gently fold in Roasted Pumpkin; season with salt and pepper. Divide among serving bowls and serve immediately.
1 medium sugar pumpkin (about 4 pounds), peeled, seeded and cut into 2-inch cubes
4 shallots, peeled and quarted lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper
Preheat oven to 450. Divide pumpkin, shallots, oil and sage between two large rimmed baking sheets; season with salt and pepper and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Rigatoni with Roasted Pumpkin and Goat Cheese
Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
1 recipe Roasted Pumpkin with Shallots and Sage (above)
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water, drain pasta and return to pot. Add butter, cheese and pasta water; toss until butter has melted. Gently fold in Roasted Pumpkin; season with salt and pepper. Divide among serving bowls and serve immediately.
Fresh Fettuccine with Quick Meat Sauce
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup dry white wine
1 can (28 ounces) whole peeled tomatoes in juice, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
18 ounces fresh fettuccini
Grated parmesan for serving (optional)
1.) Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 4 minutes. Add pork and beef, cook, breaking up meat with a spoon until no longer pink, 2 to 3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, oregano, and red pepper flakes; cook until sauce is slightly thickened, 2 to 3 minutes.
2.) Cook pasta in boiling water until al dente, according to package instructions. Drain, and return to pot; add meat sauce, and toss to coat. Serve immediately with Parmesan if desired.
Note to self: Make it complete with foccacia bread and salad.
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup dry white wine
1 can (28 ounces) whole peeled tomatoes in juice, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
18 ounces fresh fettuccini
Grated parmesan for serving (optional)
1.) Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 4 minutes. Add pork and beef, cook, breaking up meat with a spoon until no longer pink, 2 to 3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, oregano, and red pepper flakes; cook until sauce is slightly thickened, 2 to 3 minutes.
2.) Cook pasta in boiling water until al dente, according to package instructions. Drain, and return to pot; add meat sauce, and toss to coat. Serve immediately with Parmesan if desired.
Note to self: Make it complete with foccacia bread and salad.
Lemon-Ginger Bundt Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled) plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup lemon juice (from 2 lemons)
1/3 cup minced crystalized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners sugar for dusting
1.) Preheat oven to 350. Butter and flour a standard 12 cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
2.) Using an electric mixer, beat butter and granulated sugar on medium high until fluffy and light, 4 to 5 minutes. Add eggs one at a time, beating well after each addition, mix in lemon juice.
3.) With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix until just incorperated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
4.) Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. To store, wrap cake in plastic, and keep at room temperature, up to three days. Dust with confectioners sugar before serving.
3 cups all-purpose flour (spooned and leveled) plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup lemon juice (from 2 lemons)
1/3 cup minced crystalized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners sugar for dusting
1.) Preheat oven to 350. Butter and flour a standard 12 cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
2.) Using an electric mixer, beat butter and granulated sugar on medium high until fluffy and light, 4 to 5 minutes. Add eggs one at a time, beating well after each addition, mix in lemon juice.
3.) With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix until just incorperated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
4.) Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. To store, wrap cake in plastic, and keep at room temperature, up to three days. Dust with confectioners sugar before serving.
Rosemary Bread
Put the ingredients in your machine in the order your instruction manual says. Select the white bread cycle. I don't know if it works the same in the oven, but you could try. And for sure have olive oil and good balsamic vinegar ready to dip it in.
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
Ham with Parsley Mustard Sauce
1/2 cup Dijon mustard
1/2 cup fresh parsley leaves, finely chopped
1/4 cup light mayonnaise or miracle whip
Coarse salt and ground pepper
1 small (about 1 1/2 pounds) boneless smoked or cured ham, not sliced
1.) In a medium bowl, combine mustard, parsley, and mayo. Season with salt and pepper. (To store, refrigerate up to 3 days.)
2.) If desired, heat ham, according to package instructions; slice and serve with sauce.
Serve with a salad to make it a complete meal.
1/2 cup fresh parsley leaves, finely chopped
1/4 cup light mayonnaise or miracle whip
Coarse salt and ground pepper
1 small (about 1 1/2 pounds) boneless smoked or cured ham, not sliced
1.) In a medium bowl, combine mustard, parsley, and mayo. Season with salt and pepper. (To store, refrigerate up to 3 days.)
2.) If desired, heat ham, according to package instructions; slice and serve with sauce.
Serve with a salad to make it a complete meal.
BBQ Chicken Tacos
1 package chicken tenders (about 1 lb)
1 package frozen corn/bell peppers/onions
1 can black beans rinsed and drained
Your favorite barbecue sauce
Shredded Mexican Cheese
Shredded Green Leaf Lettuce
Flour Tortillas
Chopped Green Onions
Salt chicken then toss in a bowl with enough BBQ sauce to cover. Line a baking sheet with non-stick foil or spray your baking sheet with cooking spray. Lay chicken onto the baking sheet in a single layer and broil the chicken until cooked through. Chop or shred the chicken and set aside. In the microwave combine the frozen veggies and black beans- cook until warmed through. Add the chicken and BBQ sauce to mix, stir and warm again in microwave. To make the tacos, start with a flour tortilla, and add some of the chicken mix to the center. Top with shredded cheese, lettuce and green onions. If you'd like, you can add more BBQ sauce to the top as you would salsa for an extra zing in every bite.
1 package frozen corn/bell peppers/onions
1 can black beans rinsed and drained
Your favorite barbecue sauce
Shredded Mexican Cheese
Shredded Green Leaf Lettuce
Flour Tortillas
Chopped Green Onions
Salt chicken then toss in a bowl with enough BBQ sauce to cover. Line a baking sheet with non-stick foil or spray your baking sheet with cooking spray. Lay chicken onto the baking sheet in a single layer and broil the chicken until cooked through. Chop or shred the chicken and set aside. In the microwave combine the frozen veggies and black beans- cook until warmed through. Add the chicken and BBQ sauce to mix, stir and warm again in microwave. To make the tacos, start with a flour tortilla, and add some of the chicken mix to the center. Top with shredded cheese, lettuce and green onions. If you'd like, you can add more BBQ sauce to the top as you would salsa for an extra zing in every bite.
Lime-and-Honey Glazed Chicken {Or Salmon} with Warm Black Bean and Corn Salad
4 tablespoons extra virgin olive oil (EVOO)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes (med. heat to extra spicy)
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
1 lb chicken breasts or tenders OR salmon fillets- {4} 6-ounce fillets
1 red bell pepper, cored, seeded and chopped
1 10-ounce box frozen corn kernels, defrosted
1/2 cup chicken broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves (a handful), chopped
6 cups baby spinach
Preheat a skillet (or griddle) over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the chicken to the lime-honey mixture and toss to coat thoroughly. Add the seasoned chicken to the hot skillet/griddle and cook until cooked through. To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another two minutes. Add the black beans and cook until until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime-and honey-glazed chicken on top of the warm black bean and corn salad.
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes (med. heat to extra spicy)
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
1 lb chicken breasts or tenders OR salmon fillets- {4} 6-ounce fillets
1 red bell pepper, cored, seeded and chopped
1 10-ounce box frozen corn kernels, defrosted
1/2 cup chicken broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves (a handful), chopped
6 cups baby spinach
Preheat a skillet (or griddle) over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes. While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the chicken to the lime-honey mixture and toss to coat thoroughly. Add the seasoned chicken to the hot skillet/griddle and cook until cooked through. To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another two minutes. Add the black beans and cook until until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust seasoning. Serve the lime-and honey-glazed chicken on top of the warm black bean and corn salad.
Chili and Cornbread
CHILI
1 1/2 to 2 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
3 or 4 stalks of celery, chopped
4 cans red kidney beans (do not drain)
1 can tomato sauce (about 15 oz)
2 cans Mexican style/Chili style or Cajun style tomatoes (you can use whole or diced- I prefer the diced, again do not drain)
Chili powder and salt and pepper to taste
Brown the beef and onions. Add all remaining ingredients in a large pot and simmer until celery and beans are tender.
CORNBREAD
4 eggs
3/4 cup vegetable oil
1 1/3 cup sour cream
1 can creamed corn
4 1/4 cups Kruteaz corn muffin mix (Or 1 box Krusteaz honey cornbread mix and 1 box Jiffy corn muffin mix)
1/3 cup sugar
Beat eggs. Mix in remaining ingredients. You can either cook them as little corn muffins or bake all the batter at once in a large pan. Either way, be sure to give it a good spray with Pam so that it will pop out of the pan easy. Bake at 350 until golden brown and a toothpick comes out clean.
1 1/2 to 2 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
3 or 4 stalks of celery, chopped
4 cans red kidney beans (do not drain)
1 can tomato sauce (about 15 oz)
2 cans Mexican style/Chili style or Cajun style tomatoes (you can use whole or diced- I prefer the diced, again do not drain)
Chili powder and salt and pepper to taste
Brown the beef and onions. Add all remaining ingredients in a large pot and simmer until celery and beans are tender.
CORNBREAD
4 eggs
3/4 cup vegetable oil
1 1/3 cup sour cream
1 can creamed corn
4 1/4 cups Kruteaz corn muffin mix (Or 1 box Krusteaz honey cornbread mix and 1 box Jiffy corn muffin mix)
1/3 cup sugar
Beat eggs. Mix in remaining ingredients. You can either cook them as little corn muffins or bake all the batter at once in a large pan. Either way, be sure to give it a good spray with Pam so that it will pop out of the pan easy. Bake at 350 until golden brown and a toothpick comes out clean.
Spinach and Gruyere Quiches
1 tablespoon butter
3 shaloots, minced
3 bunches flat-leaf spinach, thick stems and leaves roughly chopped
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough (below) fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg
1.) Preheat oven to 350 with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots and cook, stirring occasionally until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit, toss adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
2.) Tranfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between crustss. Place each crust on a seperate rimmed baking sheet.
3.) In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Divinding everly, pour egg mixture into crusts.
4.) Arrange baking sheets on racks and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving (pr cool to room temperature, cover and refridgerate up to one day. Reheat at 350 until warm in the center, 30 to 40 minutes).
Basic Pie Dough
2 1/2 cups all-purpose flour (spooned and leveled) plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter cut into pieces
1.) In a food processor, combine flour, salt, sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea size pieces remaining.
2.) Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more ice water, 1 teaspoon at a time). Do not overmix.
3.) Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick. Refridgerate until firm, at least 1 hour (and up to three days). Repeat with remaming dough.
4.) Place one disk of dough on a lightly floured piece of waxed pape. Rolling from the center outward, form into a 14 inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
5.) Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.
Note to self: Add ham to make a complete meal and serve with fresh spinach salad.
3 shaloots, minced
3 bunches flat-leaf spinach, thick stems and leaves roughly chopped
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough (below) fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg
1.) Preheat oven to 350 with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots and cook, stirring occasionally until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit, toss adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
2.) Tranfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between crustss. Place each crust on a seperate rimmed baking sheet.
3.) In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Divinding everly, pour egg mixture into crusts.
4.) Arrange baking sheets on racks and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving (pr cool to room temperature, cover and refridgerate up to one day. Reheat at 350 until warm in the center, 30 to 40 minutes).
Basic Pie Dough
2 1/2 cups all-purpose flour (spooned and leveled) plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter cut into pieces
1.) In a food processor, combine flour, salt, sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea size pieces remaining.
2.) Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more ice water, 1 teaspoon at a time). Do not overmix.
3.) Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick. Refridgerate until firm, at least 1 hour (and up to three days). Repeat with remaming dough.
4.) Place one disk of dough on a lightly floured piece of waxed pape. Rolling from the center outward, form into a 14 inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
5.) Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.
Note to self: Add ham to make a complete meal and serve with fresh spinach salad.
Pumpkin Layer Cake
1 cup (2 sticks) unsalted butter, softened, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled) plus more for pans
1 tablespoon pumpkin-pie spice plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pure pumpkin puree
Creamy Spiced Frosting (below)
1.) Preheat oven to 350. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper. Dust pan with flour; tapping out excess. Whisk flour, pupkin-pie spice, baking soda, and salt; set aside.
2.) In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until just combined.
3.) Divide batter between prepared pans. Smooth tops and tap pans on work surface sever times to eliminate large air bubbles. Bake until a toothpick inserted comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans and invert them onto a wire rack to cool completely.
4.) Set a rimmed baking sheet upside down on work surface. Place one cake on top and spread wih 1/3 of frosting. Place second cake on top and spread remaining frosting over top and sides of cake. Using two wide metal spatuals, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice if desired.
Creamy Spiced Frosting
In a large bowl, using an electric mixer, beat together 1 cup (2 sticks) room temperature unsalted butter and 1 bar (8 ounces) room temperature cream cheese until smooth; gradually beat in one pound (1 box) confectioners sugar until smooth. Mix in 1/2 teaspoon pumpkin-pie spice.
2 1/2 cups all-purpose flour (spooned and leveled) plus more for pans
1 tablespoon pumpkin-pie spice plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pure pumpkin puree
Creamy Spiced Frosting (below)
1.) Preheat oven to 350. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper. Dust pan with flour; tapping out excess. Whisk flour, pupkin-pie spice, baking soda, and salt; set aside.
2.) In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until just combined.
3.) Divide batter between prepared pans. Smooth tops and tap pans on work surface sever times to eliminate large air bubbles. Bake until a toothpick inserted comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans and invert them onto a wire rack to cool completely.
4.) Set a rimmed baking sheet upside down on work surface. Place one cake on top and spread wih 1/3 of frosting. Place second cake on top and spread remaining frosting over top and sides of cake. Using two wide metal spatuals, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice if desired.
Creamy Spiced Frosting
In a large bowl, using an electric mixer, beat together 1 cup (2 sticks) room temperature unsalted butter and 1 bar (8 ounces) room temperature cream cheese until smooth; gradually beat in one pound (1 box) confectioners sugar until smooth. Mix in 1/2 teaspoon pumpkin-pie spice.
Herb Crusted Salmon with Spinach Salad
3 slices white sandwich bread
1 cup parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced
1.) Preheat oven to 450. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse bread crumbs form.
2.) Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3.) Meanwhile, in a large bowl, combine lemon juice and remaining tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
1 cup parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced
1.) Preheat oven to 450. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse bread crumbs form.
2.) Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3.) Meanwhile, in a large bowl, combine lemon juice and remaining tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
White-Bean and Tomato Salad
1 can (14 ounces) Cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
In a medium bowl, toss together beans, tomatoes, scallions, oil and lemon juice; season with salt and pepper. To store, refrigerate up to one day.
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
In a medium bowl, toss together beans, tomatoes, scallions, oil and lemon juice; season with salt and pepper. To store, refrigerate up to one day.
Authentic Enchiladas Verdes
2 bone-in chicken breast halves
2cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
1.) In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons of salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool and discard onion and garlic. When cool enough to handls, shred chicken with your hands.
2.) Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to a boil and continue boiling until tomatillos turn a different shade of green (from bright green to a dull army green). Strain tomatillos and chiles and place in a blender until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3.) Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa until tortillas become soft again. Fill tortillas with shredded chicken, green sauce, cheese, onion and cilantro, top with extra sauce. Bake in oven until cheese is slightly melted. Enjoy.
2cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
1.) In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons of salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool and discard onion and garlic. When cool enough to handls, shred chicken with your hands.
2.) Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to a boil and continue boiling until tomatillos turn a different shade of green (from bright green to a dull army green). Strain tomatillos and chiles and place in a blender until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3.) Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa until tortillas become soft again. Fill tortillas with shredded chicken, green sauce, cheese, onion and cilantro, top with extra sauce. Bake in oven until cheese is slightly melted. Enjoy.
Cuban Black-Bean Stew with Rice
1 1/2 cups long grain white rice
1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Garnishes (optional); lime wedges, fresh cilantro, and sliced radishes
1.) Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, to 10 minutes.
2.) Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Garnishes (optional); lime wedges, fresh cilantro, and sliced radishes
1.) Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, to 10 minutes.
2.) Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
Cayenne-Rubbed Chicken with Avocado Salsa
Coarse salt and pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
1.) In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2.) In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout. 8 to 10 minutes per side.
3.) Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with slat and pepper. Serve chicken topped with salsa.
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
1.) In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2.) In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout. 8 to 10 minutes per side.
3.) Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with slat and pepper. Serve chicken topped with salsa.
Swedish Meatballs with Herbed Egg Noodles
Swedish Meatballs
8 ounces each ground sirloin and ground pork
1 small onion, coursely chopped in a food processor (about 1/2 cup)
1/2 cup sour cream
1 large egg, lightly beaten
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons coarse salt
Freshly ground black pepper
1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
2 tablespoons dry red wine
2 tablespoons all-peurpose flour
2 cups homemade or low-sodium store-bought beef stock
1/4 cup coarsely chopped fresh flat-leaf parsley
1.) Preheat oven to 275. Combine beef, pork, onion, sour cream, breadcrumbs, salt, pepper, and spices with hands. Freeze on a rimmed cookie sheet for 30 minutes. Reroll in hands.
2.) Heat oil in a 12-inch nonstick skillet over medium high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.
3.) Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium high. Simmer. stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.
Herbed Egg Noodles
8 ounces egg noodles
coarse salt and ground pepper
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon butter
Cook noodles in boiing water until al dente; drain and return to pot. Toss noodles with parlsey, thyme and butter; season with salt and pepper.
8 ounces each ground sirloin and ground pork
1 small onion, coursely chopped in a food processor (about 1/2 cup)
1/2 cup sour cream
1 large egg, lightly beaten
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons coarse salt
Freshly ground black pepper
1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
2 tablespoons dry red wine
2 tablespoons all-peurpose flour
2 cups homemade or low-sodium store-bought beef stock
1/4 cup coarsely chopped fresh flat-leaf parsley
1.) Preheat oven to 275. Combine beef, pork, onion, sour cream, breadcrumbs, salt, pepper, and spices with hands. Freeze on a rimmed cookie sheet for 30 minutes. Reroll in hands.
2.) Heat oil in a 12-inch nonstick skillet over medium high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.
3.) Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium high. Simmer. stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.
Herbed Egg Noodles
8 ounces egg noodles
coarse salt and ground pepper
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon butter
Cook noodles in boiing water until al dente; drain and return to pot. Toss noodles with parlsey, thyme and butter; season with salt and pepper.
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- Thai Chicken Wraps
- Rhubarb-Strawberry Tart with Crisp Oat Topping
- No-Bake Chocolate and Peanut Butter Oatmeal Bars
- Ghiradelli's Chocolate Chip Cookie Recipe
- Bruce's favorite: Mrs. Dudley's Coconut Oatmeal Co...
- Jeni's LSU Game Snacks
- Jeni's Carrot Cake Supreme
- Jeni's Pretzel Salad
- Pineapple Upside-Down Cake
- Two-Tone Fudge
- Triple-Chocolate Peppermint Trifle
- Sweet Potatoes with Carmalized Apples
- Classic Deviled Eggs
- Banana Bread
- 7 Layer Bean Dip
- No Bake Granola Bars
- Punch
- Chicken and Stuffing Skillet
- Pumpkin Gingerbread
- Cherry Swirl Brownies
- October Apple Pie
- Red, White and Blueberry Delight
- Black Bear Molasses Forest Cookies
- No Bake Cookies
- Pumpkin Swirl Cheesecake
- Beef Pot Roast
- Sweet and Sour Pork
- Rice Chop Suey Hot Dish
- White Chicken Chili
- Meat Loaf
- Beef Stroganoff
- Viva La Chicken
- Spinach Salad
- Watergate Salad
- Rosa Marina Salad
- Cranberry Relish Mold
- Oreo Truffles
- Molasses-Gingerbread Cookies/Gingerbread Cheesecake
- Strawberry Pie
- Asparagus with Wasabi-Mayonnaise Dip
- Party Roll Ups
- Salsa
- Roasted Pumpkin with Shallots and Sage/Rigatoni wi...
- Fresh Fettuccine with Quick Meat Sauce
- Lemon-Ginger Bundt Cake
- Rosemary Bread
- Ham with Parsley Mustard Sauce
- BBQ Chicken Tacos
- Lime-and-Honey Glazed Chicken {Or Salmon} with War...
- Chili and Cornbread
- Spinach and Gruyere Quiches
- Pumpkin Layer Cake
- Herb Crusted Salmon with Spinach Salad
- White-Bean and Tomato Salad
- Authentic Enchiladas Verdes
- Cuban Black-Bean Stew with Rice
- Cayenne-Rubbed Chicken with Avocado Salsa
- Swedish Meatballs with Herbed Egg Noodles
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