BREAD:
4 Cups Apples, peeled, cored and chopped, 4-5 large apples
4 large eggs, beaten
1 cup vegetable oil
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups flour
2 cups white sugar
TOPPING:
1/4 cup flour
1/4 cup sugar
2 tsp. cinnamon
1.4 cup butter, room temperature
Preheat oven to 350 degrees. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle. If not, bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.
Tuesday, October 4, 2011
Tuesday, September 13, 2011
Caramel Pecan Kringle
1 cup pecans
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip
For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt
For kringle, preheat oven to 350 degrees F. Place pecans on a sheet pan and toast for 8 minutes. Cool, Chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.
Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15-20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding more cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.
Cool completely. Slice and serve.
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip
For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt
For kringle, preheat oven to 350 degrees F. Place pecans on a sheet pan and toast for 8 minutes. Cool, Chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.
Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15-20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding more cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.
Cool completely. Slice and serve.
Watergate Salad
1 cup miniature marshmallows
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.
Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in whipped topping.
Refrigerate for 1 hour.
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.
Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in whipped topping.
Refrigerate for 1 hour.
whole wheat pizza dough (for grilling)
Stir together:
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.
Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt
Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or ready to use.
(Frozen crusts can be frozen for up to 1 month)
When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.
Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt
Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or ready to use.
(Frozen crusts can be frozen for up to 1 month)
When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.
Broccoli Quiche
15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour
FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese
Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)
In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.
1 tsp. flour
FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese
Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)
In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.
Monday, August 22, 2011
Coconut Lime Chicken Soup
1-2 to 2-1/2 lb. rot. chicken
1-15 oz. can unsweetened coconut mile
2 cups chicken stock
1/4 cup line juice (2 med. limes)
1-1/2 cups thinly sliced carrots (about 3 med. carrots)
1 T soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
fresh cilantro
lime wedges
Remove and discard skin and bones form chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 tsp. Thai seasoning and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
makes 4 servings.
1-15 oz. can unsweetened coconut mile
2 cups chicken stock
1/4 cup line juice (2 med. limes)
1-1/2 cups thinly sliced carrots (about 3 med. carrots)
1 T soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
fresh cilantro
lime wedges
Remove and discard skin and bones form chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 tsp. Thai seasoning and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
makes 4 servings.
Tuesday, August 16, 2011
Turkey-Broccoli Salad with Grapes
1/3 cup white balsamic vinegar
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper
1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.
2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper
1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.
2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.
Turkey-Vegetable Bake
2 cups sliced fresh mushrooms
3/4 cup chopped red or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 T butter
1/4 cup all purpose flour
3/4 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp black pepper
2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups cooked brown rice
2 cups chopped cooked turkey or chicken
1/2 cup shredded Parmesan cheese (2 ounces)
1. In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey and 1/4 cup of the Parmesan cheese.
2. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 servings.
3/4 cup chopped red or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 T butter
1/4 cup all purpose flour
3/4 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp black pepper
2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups cooked brown rice
2 cups chopped cooked turkey or chicken
1/2 cup shredded Parmesan cheese (2 ounces)
1. In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey and 1/4 cup of the Parmesan cheese.
2. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 servings.
Tex-Mex Summer Squash Casserole
2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup) drained
1/2 tsp salt, or to taste
2 1/4 cups grated extra-sharp cheddar cheese, (about 7 ounces) divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish
1. Preheat oven to 400 degrees. Coat a 9X13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup) drained
1/2 tsp salt, or to taste
2 1/4 cups grated extra-sharp cheddar cheese, (about 7 ounces) divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish
1. Preheat oven to 400 degrees. Coat a 9X13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.
Monday, June 6, 2011
Cream of Tartar Playdough
2 cups of plain flour
2 cups of colored water
1 T. cooking oil
1 tsp. cream of tartar
1 cup salt
Place all of the ingredients in a medium size or large pan. Cook slowly on medium-high heat and stir it until the playdough thickens. Keeps best in the fridge in plastic containers. This is similar to the traditional playdough recipe.
2 cups of colored water
1 T. cooking oil
1 tsp. cream of tartar
1 cup salt
Place all of the ingredients in a medium size or large pan. Cook slowly on medium-high heat and stir it until the playdough thickens. Keeps best in the fridge in plastic containers. This is similar to the traditional playdough recipe.
Penne with Cauliflower
1/2 cup EVOO
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded and chopped or 4 cups plum tomatoes, drained and chopped.
1 head cauliflower, broken into florets
2 T salt
1 pound penne
1/2 cup finely chopped fresh Italian parsley
freshly ground black pepper
1/2 cup parmesan cheese
In a saute pan beat olive oil over medium heat. Add garlic and cook gently until softened and very light golden brown. Add tomatoes and cook, stirring,until tomatoes begin to break down.
Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to medium and cook for 30 minutes or until cauliflower is tender.
Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt. Add penne and cook according to package directions until tender yet al dente.
Drain pasta and add to the pan with cauliflower. Stir in parsley and black pepper to taste, and toss for 1 minute over high heat.
Divide evenly among 6 warm pasta bowls, top with grated cheese and serve immediately.
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded and chopped or 4 cups plum tomatoes, drained and chopped.
1 head cauliflower, broken into florets
2 T salt
1 pound penne
1/2 cup finely chopped fresh Italian parsley
freshly ground black pepper
1/2 cup parmesan cheese
In a saute pan beat olive oil over medium heat. Add garlic and cook gently until softened and very light golden brown. Add tomatoes and cook, stirring,until tomatoes begin to break down.
Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to medium and cook for 30 minutes or until cauliflower is tender.
Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt. Add penne and cook according to package directions until tender yet al dente.
Drain pasta and add to the pan with cauliflower. Stir in parsley and black pepper to taste, and toss for 1 minute over high heat.
Divide evenly among 6 warm pasta bowls, top with grated cheese and serve immediately.
Saturday, April 30, 2011
Amanda's Awesome Icing
1 c confectioners sugar
1 T milk
1 drop lemon juice
1 T light corn syrup
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Combine powder sugar, corn syrup and lemon juice in a bowl.
Add milk to desired thickness of icing.
1 T milk
1 drop lemon juice
1 T light corn syrup
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Combine powder sugar, corn syrup and lemon juice in a bowl.
Add milk to desired thickness of icing.
Amanda's Amazing Sugar Cookies
1 1/2 c Butter
2 c sugar
2 whole eggs
2 egg yolks
4 t vanilla
2 t almond extract
4 c flour
1 t salt
1 t baking powder
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In a mixer, beat butter and sugar until well combined, about 2 minutes.
Add in 2 eggs and 2 egg yolks and mix until combined.
Add in vanilla and almond extract, mix until combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly add flour to butter mixture and combine.
Put dough in saran wrap and refrigerate for an hour. Preheat over to 350. Roll out dough, cut out cookies and bake for 6-8 minutes.
2 c sugar
2 whole eggs
2 egg yolks
4 t vanilla
2 t almond extract
4 c flour
1 t salt
1 t baking powder
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In a mixer, beat butter and sugar until well combined, about 2 minutes.
Add in 2 eggs and 2 egg yolks and mix until combined.
Add in vanilla and almond extract, mix until combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly add flour to butter mixture and combine.
Put dough in saran wrap and refrigerate for an hour. Preheat over to 350. Roll out dough, cut out cookies and bake for 6-8 minutes.
Friday, April 29, 2011
Mu Shu Chicken
1/2 tsp cornstarch
1 T reduced-sodium soy sauce
2 T dry sherry
2 T hoisin sauce
2 tsp canola oil
1 T minced fresh ginger
1 T minced fresh garlic
1 14-oz. bah coleslaw mix
1/2 cup chopped scallions
2 cups shredded rotisserie chicken
1 tsp toasted sesame oil
8 6inch flour tortillas
Whisk cornstarch and soy sauce, dry sherry and hoisin in a small bowl. Heat canola oil in a large nonstick frying pan over medium-high heat. Add ginger and garlic and stir-fry 1 minute. Add coleslaw mix and chopped scallions and stir-fry until just wilted, about 3 minutes. Add chicken and soy sauce mixture. Toss until heated through. Drizzle with sesame oil. Serve wrapped in flour tortillas, warmed in the microwave and if desire, additional hoisin sauce for spreading on the tortillas and chopped scallions for sprinkling over the filling.
makes 4 servings ( I like to double this recipe. I've used broccoli slaw instead of coleslaw mix and canned chicken instead of rotisserie chicken. It turned out very good.)
1 T reduced-sodium soy sauce
2 T dry sherry
2 T hoisin sauce
2 tsp canola oil
1 T minced fresh ginger
1 T minced fresh garlic
1 14-oz. bah coleslaw mix
1/2 cup chopped scallions
2 cups shredded rotisserie chicken
1 tsp toasted sesame oil
8 6inch flour tortillas
Whisk cornstarch and soy sauce, dry sherry and hoisin in a small bowl. Heat canola oil in a large nonstick frying pan over medium-high heat. Add ginger and garlic and stir-fry 1 minute. Add coleslaw mix and chopped scallions and stir-fry until just wilted, about 3 minutes. Add chicken and soy sauce mixture. Toss until heated through. Drizzle with sesame oil. Serve wrapped in flour tortillas, warmed in the microwave and if desire, additional hoisin sauce for spreading on the tortillas and chopped scallions for sprinkling over the filling.
makes 4 servings ( I like to double this recipe. I've used broccoli slaw instead of coleslaw mix and canned chicken instead of rotisserie chicken. It turned out very good.)
Tuesday, April 26, 2011
Angel Lush with Pineapple
1 pkg. (4 serving size) Vanilla instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed cool whip
1 prepared round angel food cake
1 cup fresh berries
Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.
Refrigerate at least 1 hour. Top with berries just before serving.
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed cool whip
1 prepared round angel food cake
1 cup fresh berries
Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.
Refrigerate at least 1 hour. Top with berries just before serving.
Smoked Ham Hash
1 T Butter
2 cups frozen hash brown potatoes with onions and peppers
1 cup chopped onion
3/4 cup chopped red pepper
1 1/2 cups chicken stock
2 T half and half
2 tsp Worcestershire sauce
2 tsp ketchup
1 1/2 cup chopped ham
1/4 tsp black pepper
2 T thinly sliced green onions
2 T chopped fresh parsley
1. Heat butter in a large nonstick skillet over medium-high heat. Add potatoes, onion and bell pepper to pan; saute 5 minutes
or until lightly browned. Stir in broth and next 3 ingredients; bring to a boil. Cook 5 minutes or until liquid almost evaporates. Stir in ham and black pepper, cook 1 1/2 minutes or until thoroughly heated. Sprinkle with onions and parsley.
Yields: 4 servings
2 cups frozen hash brown potatoes with onions and peppers
1 cup chopped onion
3/4 cup chopped red pepper
1 1/2 cups chicken stock
2 T half and half
2 tsp Worcestershire sauce
2 tsp ketchup
1 1/2 cup chopped ham
1/4 tsp black pepper
2 T thinly sliced green onions
2 T chopped fresh parsley
1. Heat butter in a large nonstick skillet over medium-high heat. Add potatoes, onion and bell pepper to pan; saute 5 minutes
or until lightly browned. Stir in broth and next 3 ingredients; bring to a boil. Cook 5 minutes or until liquid almost evaporates. Stir in ham and black pepper, cook 1 1/2 minutes or until thoroughly heated. Sprinkle with onions and parsley.
Yields: 4 servings
Tuesday, March 15, 2011
Brothy Chinese Noodles
Recipe from Eating Well.com
2 T hot sesame oil, divided
1 lb lean ground turkey
1 bunch scallions, sliced
2 cloves garlic, minced
1 T minced ginger
4 c chicken broth
3/4 c water
3 c thinly sliced bok choy
8 oz noodles
3 T soy sauce
1 T rice vinegar
1 small cucumber, sliced into matchsticks, for garnish
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Heat 1 T oil in large saucepan over medium heat. Add ground turky, all but 2 T of scallions, garlic, ginger and cook. Stir and break up turkey until no longer pink, about 5 minutes. Transfer to a plate.
Add broth, water, bok choy, noodles, soy sauce, vinegar and remaining 1 T oil to the pan. Bring to a boil over medium high heat. Cook, stirring occasionally, until the noodles are tender, 3-5 minutes. Return the turkey mixture to the pan and stir to combine. Serve with garnish of scallions and cucumber.
2 T hot sesame oil, divided
1 lb lean ground turkey
1 bunch scallions, sliced
2 cloves garlic, minced
1 T minced ginger
4 c chicken broth
3/4 c water
3 c thinly sliced bok choy
8 oz noodles
3 T soy sauce
1 T rice vinegar
1 small cucumber, sliced into matchsticks, for garnish
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Heat 1 T oil in large saucepan over medium heat. Add ground turky, all but 2 T of scallions, garlic, ginger and cook. Stir and break up turkey until no longer pink, about 5 minutes. Transfer to a plate.
Add broth, water, bok choy, noodles, soy sauce, vinegar and remaining 1 T oil to the pan. Bring to a boil over medium high heat. Cook, stirring occasionally, until the noodles are tender, 3-5 minutes. Return the turkey mixture to the pan and stir to combine. Serve with garnish of scallions and cucumber.
Sausage Frittata
Recipe from AllRecipes.com
1 (9.6 oz) package Jimmy Dean Pork Sausage Crumbles
2 c cubed cooked red potatoes
8 eggs
1/4 c parm cheese
1/4 t salt
1/4 t black pepper
1/2 c chopped seeded tomato
2 green onions, thinly sliced
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Cook sausage in large nonstick over medium high heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg mixture to flow underneath. Do not stir.
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onion. Cut into 8 wedges to serve.
1 (9.6 oz) package Jimmy Dean Pork Sausage Crumbles
2 c cubed cooked red potatoes
8 eggs
1/4 c parm cheese
1/4 t salt
1/4 t black pepper
1/2 c chopped seeded tomato
2 green onions, thinly sliced
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Cook sausage in large nonstick over medium high heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg mixture to flow underneath. Do not stir.
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onion. Cut into 8 wedges to serve.
Seven Layer Tex Mex Dip
Recipe from AllRecipes.com
1 (16 oz) can refried beans
1 c guacamole
1/4 c mayo
1 (8 oz) container sour cream
1 (1 oz) package taco seasoning mix
2 c shredded cheddar cheese
1 tomato, chopped
1/4 c chopped green onions
1/4 c black olives, drained
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In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayo, sour cream and taco seasoning. Spread over the layer of guacamole.
Sprinkle a layer of cheddar cheese over the may mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
1 (16 oz) can refried beans
1 c guacamole
1/4 c mayo
1 (8 oz) container sour cream
1 (1 oz) package taco seasoning mix
2 c shredded cheddar cheese
1 tomato, chopped
1/4 c chopped green onions
1/4 c black olives, drained
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In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayo, sour cream and taco seasoning. Spread over the layer of guacamole.
Sprinkle a layer of cheddar cheese over the may mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
Streusel Sweet Potatoes
Recipe from AllRecipes.com
4 1/2 c mashed sweet potatoes
3/4 c milk
3 eggs, lightly beaten
1/4 c and 2 T sugar
1/4 c and 2 T butter, melted
1 1/2 t ground cinnamon
1 1/2 t ground nutmeg
1 1/2 t vanilla
3/4 c chopped pecans
3/4 c packed brown sugar
3 T flour
3 T butter, melted
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In a large bowl, combine the first eight ingredients. Spoon into a greased baking dish. Combine the topping ingredients, sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees.
Makes 6 servings
4 1/2 c mashed sweet potatoes
3/4 c milk
3 eggs, lightly beaten
1/4 c and 2 T sugar
1/4 c and 2 T butter, melted
1 1/2 t ground cinnamon
1 1/2 t ground nutmeg
1 1/2 t vanilla
3/4 c chopped pecans
3/4 c packed brown sugar
3 T flour
3 T butter, melted
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In a large bowl, combine the first eight ingredients. Spoon into a greased baking dish. Combine the topping ingredients, sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees.
Makes 6 servings
Indiana Succotash
Recipe from Martha Stewart Living
6 ears of corn, husked
Court salt and freshly ground black pepper
1 lb green beans, trimmed and cut into 1/2-inch pieces
3 T unsalted butter
1 bunch scallions, cut into 1/4-inch pieces
1/2 t celery seeds
3/4 t paprika
------------------------------------------------------
Carefully slice kernels from corn using a sharp knife.
Bring a large pot of water to a boil, and season with 1 T salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire mesh skimmer, and spread onto a baking sheet or plate to cool.
Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 t salt, and cook until heated through, 3-5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.
6 ears of corn, husked
Court salt and freshly ground black pepper
1 lb green beans, trimmed and cut into 1/2-inch pieces
3 T unsalted butter
1 bunch scallions, cut into 1/4-inch pieces
1/2 t celery seeds
3/4 t paprika
------------------------------------------------------
Carefully slice kernels from corn using a sharp knife.
Bring a large pot of water to a boil, and season with 1 T salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire mesh skimmer, and spread onto a baking sheet or plate to cool.
Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 t salt, and cook until heated through, 3-5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.
Spiced Pumpkin Dunking Sticks
Recipe from Better Homes and Gardens
1 c butter, softened
1/2 c sugar
1 t cinnamon
3/4 t baking powder
1/2 t nutmeg
1/2 t ginger
1/4 t salt
1/4 t ground clove
1/3 c canned pumpkin
1 egg
1 t vanilla
2 1/2 c flour
Cream Cheese Glaze
Fleshly grated Nutmeg
---------------------------
Preheat oven to 400 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, ground nutmeg, ginger, salt and cloves. Beat until combined, scraping side of bowl occasionally. Beat in the pumpkin, egg and vanilla until combined. Bet in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cooking sheet into 4-inch long strips.
Bake in the oven for 5-7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, let cool.
Drizzle cream cheese glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand 2 hours or until glaze is set. Makes about 30 cookies.
Cream Cheese Glaze: In a medium bowl, combine half of a 3 oz package softened cream cheese and 1 T butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 t finely shredded lemon peel, 1 t lemon juice, and 1/4 t finely shredded orange peel; beat until combined. Beat in 3/4 c powdered sugar. Beat in enough milk (2-3 t) to make the glaze of drizzling consistency.
1 c butter, softened
1/2 c sugar
1 t cinnamon
3/4 t baking powder
1/2 t nutmeg
1/2 t ginger
1/4 t salt
1/4 t ground clove
1/3 c canned pumpkin
1 egg
1 t vanilla
2 1/2 c flour
Cream Cheese Glaze
Fleshly grated Nutmeg
---------------------------
Preheat oven to 400 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, ground nutmeg, ginger, salt and cloves. Beat until combined, scraping side of bowl occasionally. Beat in the pumpkin, egg and vanilla until combined. Bet in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cooking sheet into 4-inch long strips.
Bake in the oven for 5-7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, let cool.
Drizzle cream cheese glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand 2 hours or until glaze is set. Makes about 30 cookies.
Cream Cheese Glaze: In a medium bowl, combine half of a 3 oz package softened cream cheese and 1 T butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 t finely shredded lemon peel, 1 t lemon juice, and 1/4 t finely shredded orange peel; beat until combined. Beat in 3/4 c powdered sugar. Beat in enough milk (2-3 t) to make the glaze of drizzling consistency.
Sunday, January 30, 2011
Fabulous Pancakes
1 c flour
1 T sugar
1 t salt
1 t baking soda
2 eggs
1 c milk
1 t vanilla
1 T vegetable oil
1 t butter, softened
Mix flour, sugar, salt and baking soda. In separate bowl mix the rest of the ingredient. Incorporate dry and wet ingredients.
1 T sugar
1 t salt
1 t baking soda
2 eggs
1 c milk
1 t vanilla
1 T vegetable oil
1 t butter, softened
Mix flour, sugar, salt and baking soda. In separate bowl mix the rest of the ingredient. Incorporate dry and wet ingredients.
Monday, January 17, 2011
Italian Sausage Tortellini Soup
Recipe from AllRecipes.com
1 (3.5 oz) link sweet Italian sausage--casings removed
1 c chopped onions
2 cloves garlic, minced
5 c beef stock
1/3 c water
1/2 c red wine
4 tomatoes, peeled, seeded and chopped
1 c chopped carrots
1/2 t dried basil
1/2 t dried oregano
1 c tomato
1 zucchini, chopped
8 oz cheese tortellini
1 green bell pepper, chopped
1 T chopped fresh parsley
2 T grated Parm
------
Place the sausage in a large pot over med-high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 T, add the onions and garlic and saute for 5 more minutes.
Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with Parm.
6 Servings
1 (3.5 oz) link sweet Italian sausage--casings removed
1 c chopped onions
2 cloves garlic, minced
5 c beef stock
1/3 c water
1/2 c red wine
4 tomatoes, peeled, seeded and chopped
1 c chopped carrots
1/2 t dried basil
1/2 t dried oregano
1 c tomato
1 zucchini, chopped
8 oz cheese tortellini
1 green bell pepper, chopped
1 T chopped fresh parsley
2 T grated Parm
------
Place the sausage in a large pot over med-high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 T, add the onions and garlic and saute for 5 more minutes.
Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with Parm.
6 Servings
Chocolate Gooey Butter Cookies
Recipe from Paula Deen and Food Network
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temp
1 egg
1 t vanilla
1 (18 oz) box moist chocolate cake mix
Confectioners' sugar for dusting
-----
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioners' sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey". Cool completely and sprinkle with more confectioners' sugar, if desired.
Makes 2 dozen cookies
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temp
1 egg
1 t vanilla
1 (18 oz) box moist chocolate cake mix
Confectioners' sugar for dusting
-----
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioners' sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey". Cool completely and sprinkle with more confectioners' sugar, if desired.
Makes 2 dozen cookies
Mocha Walnut Pie
Recipe from AllRecipes.com
1 9 inch pie crust
2 (1 oz) squares unsweetened chocolate
1/4 c butter
1 T instant coffee powder
1 (14 oz) can sweetened condensed milk
2 eggs, beaten
1 t vanilla extract
1 c walnuts
-----
Preheat oven to 350 degrees.
In medium saucepan, melt chocolate and butter over low heat. Dissolve coffee in 1/4 c hot water, then stir into saucepan with sweetened condensed milk, eggs and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
Bake for 40-45 minutes or until center is set.
8 Servings
1 9 inch pie crust
2 (1 oz) squares unsweetened chocolate
1/4 c butter
1 T instant coffee powder
1 (14 oz) can sweetened condensed milk
2 eggs, beaten
1 t vanilla extract
1 c walnuts
-----
Preheat oven to 350 degrees.
In medium saucepan, melt chocolate and butter over low heat. Dissolve coffee in 1/4 c hot water, then stir into saucepan with sweetened condensed milk, eggs and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
Bake for 40-45 minutes or until center is set.
8 Servings
Baked Risotto Primavera
Recipe from Eating Well.com
1 T extra virgin olive oil
2 medium onions
1 c brown rice
3 cloves garlic
1/2 c dry white wine
29 oz. reduced-sodium chicken broth
8 oz. asparagus
1 c sugar snap peas
1 c red bell peppers
1 1/2 c Parmesan cheese
1/4 c fresh parsley
1/4 c fresh chive
2 t lemon zest
ground pepper
----
Preheat over to 425 degrees.
Heat oil in a Dutch oven to ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3-5 minutes.
Stir in rice and garlic; cook, stirring, 1-2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven.
Bake until the rice is just tender, 50 minutes-1 hour.
Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.
Fold the steamed vegetables, Parm, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.
267 Calories
6 Servings
1 T extra virgin olive oil
2 medium onions
1 c brown rice
3 cloves garlic
1/2 c dry white wine
29 oz. reduced-sodium chicken broth
8 oz. asparagus
1 c sugar snap peas
1 c red bell peppers
1 1/2 c Parmesan cheese
1/4 c fresh parsley
1/4 c fresh chive
2 t lemon zest
ground pepper
----
Preheat over to 425 degrees.
Heat oil in a Dutch oven to ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3-5 minutes.
Stir in rice and garlic; cook, stirring, 1-2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven.
Bake until the rice is just tender, 50 minutes-1 hour.
Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.
Fold the steamed vegetables, Parm, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.
267 Calories
6 Servings
Chicken Chipotle Burrito Bowls
Recipe from Better Recipes.com
1 lb boneless, skinless chicken breast halves, cubed
1 (15 oz.) can black beans, drained and rinsed
1 c frozen corn
2 c canned, crushed tomatoes
1-2 t finely chopped canned chipotle chile peppers in adobo
1/2 t ground cumin
1 T chopped fresh cilantro
1 clove garlic, minced
4 corn tortillas, cut or torn into bit-sized pieces
2 c hot cooked white rice
Reduced-fat dairy sour cream
Reduced-fat shredded cheddar/Monterey Jack cheese
Fresh cilantro
-----
Heat over to 350 degrees. Spray a 9X13-inch glass baking dish with nonstick cooking spray. Arrange chicken in an even layer in baking dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro, and garlic; pour mixture evenly over chicken.
Sprinkle with tortilla pieces. Bake for 25-30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro if desired.
4 servings
1 lb boneless, skinless chicken breast halves, cubed
1 (15 oz.) can black beans, drained and rinsed
1 c frozen corn
2 c canned, crushed tomatoes
1-2 t finely chopped canned chipotle chile peppers in adobo
1/2 t ground cumin
1 T chopped fresh cilantro
1 clove garlic, minced
4 corn tortillas, cut or torn into bit-sized pieces
2 c hot cooked white rice
Reduced-fat dairy sour cream
Reduced-fat shredded cheddar/Monterey Jack cheese
Fresh cilantro
-----
Heat over to 350 degrees. Spray a 9X13-inch glass baking dish with nonstick cooking spray. Arrange chicken in an even layer in baking dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro, and garlic; pour mixture evenly over chicken.
Sprinkle with tortilla pieces. Bake for 25-30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro if desired.
4 servings
Vesta's Persimmon Cookies
Mix:
1 c sugar
1/2 c shortening/butter
Add:
1 c soft persimmon pulp
1 egg beaten
Add:
2 c flour
1/2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/2 t salt
1 t baking soda
1 t baking powder
Add:
1 c walnuts
1 c craisins
Bake 15 minutes at 350.
1 c sugar
1/2 c shortening/butter
Add:
1 c soft persimmon pulp
1 egg beaten
Add:
2 c flour
1/2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/2 t salt
1 t baking soda
1 t baking powder
Add:
1 c walnuts
1 c craisins
Bake 15 minutes at 350.
Quick Chicken Divan
Recipe from Prevention Magazine
8 oz gemelli, rotini, or ziti
1 lb broccoli, tops cut into florets and stems peeled and sliced
1 T butter
2 t dried basil
4 1/2 t all-purpose flour
1 c reduced-sodium chicken broth
2/3 c 2% milk
3/4 t salt
1 small rotisserie chicken, meat pulled off the bone
(2 1/2-3 c)
1/2 c shredded cheddar
Boil pasta. Add broccoli during last five minutes. Drain. Melt butter with basil in pasta pot and stir in flour. When light brown whisk in broth, milk, and salt. Bring to a boil. Toss with chicken, pasta/broccoli mixture, and cheese. Season to taste with salt and pepper.
4 Servings
4 Servings
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