Recipe for Disaster?

Saltine Cracker Toffee Bars

2011-09-21T14:41:00.004-04:00

My mom introduced me to these almost two years ago. I had never heard of making toffee bars with saltine crackers! And I haven't stopped making them since. They only require a few simple ingredients, probably stuff you've already got on hand. You can pretty much find similar variations of this recipe just about everywhere, so I just put on my take of this delightful dessert.

Saltine Cracker Toffee Bars
From: Um, everywhere!
1 cup butter
1 cup brown sugar
saltine crackers
1 package Hershey's milk chocolate chips (other recipes use semi-sweet, but not me!)
Chopped pecans or walnuts (optional)

Preheat oven to 400 degrees. Line a regular cookie sheet or jelly roll pan (being in Europe means my jelly roll pan is too big to fit in the ovens!) with parchment paper. You could use foil or eek! wax paper, but coming from experience you'll be disappointed. Just use parchment paper. Then salt side up, fill up your pan with the crackers. Melt butter in a saucepan and then add brown sugar. Boil 1-3 minutes. This part seriously depends on how you like your toffee bars. The longer it boils, the harder they will be. About 2 minutes is good for me. Pour mixture over crackers and spread until even on all crackers. Put into oven for 6 minutes. Pull out of the oven and sprinkle on chocolate chips. The reason I say Hershey's is because they are hands down 10 times better for this than Nestle. I'm not kidding. I don't know what it is, but Hershey's is SO much better. Okay, so after you've put on your chocolate chips, you can either let them sit there until completely melted and then using the back of a spoon, spread it around. Or, if you just can't find Hershey's milk chocolate chips for some reason, like you live in Belgium (grr), and you have to use Nestle's, then you can put them back in the oven for no longer than 5 minutes. That should help those little buggers. After you've spread your chocolate around, add the chopped nuts. Let cool, then cut and serve, or eat them all soft and hot, like us! Either way their delicious, and your friends won't believe you put saltines in them!

Rice Crispy Treat Solutions

2011-08-23T07:36:00.004-04:00

I hope Jenny doesn't hate me for posting something that I didn't plan on posting and it's not quite a recipe. I just decided to get on here and post this before I forget.

I LOVE Rice Crispy Treats. And I use to make them all the time. But I got so sick of them being so darn hard. I fooled around with the recipe, but there are so many out there that use the same ingredients but have varying amounts of each...so I thought I couldn't screw it up too much right? Am I the only one with this problem? Well, I figured it out! So I have three simple solutions to making fantastic rice crispy treats. Or, at least they work for me.

1. Use less rice crispies than marshmallows. Seems silly, but every recipe I see calls for more rice crispies. Less is more. For a 9x13in pan, I use a whole bag (16oz) of marshmallows and only 5 cups of rice crispies, and 1/4 cup butter.

2. Grease your pan. Gee what an original idea. Seriously, don't skip this part, even if you think "it's just rice crispy treats). Or you can use parchment paper.

3. Stick it in the fridge for 20-30 minutes. That's all. Cut and enjoy. They come out soft and chewy, the way they were meant to be!

Perfect Peanut Butter Cookies

2011-08-17T16:33:00.003-04:00

This recipe comes from my friend Sarah. Recently, I substituted half of the peanut butter for nutella. Yum.

Perfect Peanut Butter Cookies

Cream:
1 c white sugar
2/3 c brown sugar
1 c butter
1 c peanut butter
1 t vanilla
2 eggs

Add:
2 c flour
1 c rolled oats
2 t baking soda
1/2 t salt
1 pkg semi sweet chocolate chips

Bake at 350 for 10-12 minutes.

Sweetheart Custard Dessert

2011-08-01T17:00:00.000-04:00

I didn't feel like making mine into a heart, but whatever floats your boat.
Sweetheart Custard Dessert

From: The Sisters Cafe

Pastry for double-crust pie (9 inches)
powdered sugar

Custard:
2/3 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/3 cup milk
2 egg yolks
1/4 cup lemon juice

1 Tbs butter or margarine
1 cup heavy whipping cream
1/4 cup powdered sugar

Topping:
2 to 3 cups fresh strawberries, sliced
2 Tbs. semisweet chocolate chips (I used white chocolate chips as my husband doesn't do chocolate)
1 tsp. shortening

Roll out each pastry between waxed paper into a 12 inch circle; using an 11 inch wide heart shaped pattern, cut each pastry into a heart shape.(I didn't waste my time with this, I just rolled out my crust.) Place on greased and floured baking sheets; prick with a fork. Bake at 450 degrees for 7-9 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with powdered sugar.

Meanwhile, in a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook
and stir 2 minutes longer. Remove from the heat. combine the egg yolks and lemon juice. Stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in butter. Cover; refrigerate until cool. In a mixing bowl, beat the cream and powdered sugar until stiff peaks form. Gently whisk the lemon custard, then fold in whipped cream.

Place one pastry on a serving plate; spread with half of custard. Arrange half of the berries over filling. Repeat with second pastry and remaining custard and berries. In a microwave-safe bowl, melt chocolate chips and shortening. Drizzle over the top.

Lime Ranch Chicken

2011-07-30T17:00:00.000-04:00

This was great. I love me a good quick fixer.
Lime Ranch Chicken

From: Cooking with Anne

1 lb. chicken, cut into strips
1 packet ranch salad dressing mix
1/4 cup lime juice
cooked rice

Combine ranch dressing mix and lime juice. Toss mixture with chicken strips and let chill in fridge for at least 30 minutes. Grill, bake or cook in a skillet and serve over cooked rice.

Festive Rice Medley

2011-07-29T15:45:00.001-04:00

Festive Rice Medley

From: Taste of Home Simple and Delicious Cookbook

1 1/2 cups uncooked instant rice (I use regular rice unless I'm in a super big hurry)
1/4 cup sweet red pepper, chopped
1/4 cup sweet yellow pepper chopped
2 tsp. canola oil
2 Tbs. fresh cilantro, minced
2 Tbs. green onions, chopped
1/2 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. paprika, optional

Cook rice according to package directions. In a large skillet, saute the peppers in oil for 2-3 minutes or until tender. Add the cilantro, onion, garlic and salt. Stir in the rice and paprika if desired. Cook for 2-3 minutes or until heated through.

Deli Monte Cristos

2011-07-28T17:00:00.001-04:00

These were absolutely outstanding. Love, love, lots of love.
Deli Monte Cristos

From: Taste of Home Simple & Delicious Cookbook

4 slices rye bread
4 thin slices deli ham
2 thin slices deli turkey
2 Tbs. deli coleslaw
2 Tbs. Thousand Island dressing
2 slices swiss cheese
2 eggs

On two slices of bread, layer a slice of ham and turkey, coleslaw, salad dressing and cheese. Top with remaining ham and bread. In a shallow bowl, whisk the eggs. Dip both sides of the sandwiches in eggs.

In a nonstick skillet coated with nonstick cooking spray, cook sandwiches over medium heat for 2-3 minutes on each side or until bread is toasted and cheese is melted.

Pesto Pepper Tortellini

2011-07-27T17:00:00.000-04:00

Using the frozen tortellini puts this easily into the yummy quick fix category. My kind of meal, these days.
Pesto Pepper Tortellini

From: Taste of Home Simple and Delicious Cookbook

1 pkg. (19 oz.) frozen cheese tortellini
1/2 cup sweet red pepper, julienned
1 1/2 tsp. garlic, minced
2 Tbs. butter
2 cups heavy whipping cream
1/4 cup walnuts, ground (I used pecans because I highly prefer them)
2 Tbs. fresh basil, minced
1 Tbs. green onion, chopped

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute red pepper and garlic in butter until pepper is crisp tender. Stir in cream; cook for 8-10 minutes or until slightly thickened. Add the walnuts, basil and onion; heat through. Drain tortellini; add to sauce and toss to coat.

Falafel

2011-07-26T17:00:00.000-04:00

I love me some good Falafel so I was quite happy to find this recipe and quite pleased with it.
Falafel
From: The Noshery1 cup dried chickpeas

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 Tbs. fresh parsley, finely chopped
2 Tbs. fresh cilantro, finely chopped
1 tsp. salt
1/2-1 tsp. dried hot red pepper, chopped
4 cloves garlic
1 tsp. cumin
1 tsp. baking powder
4-6 Tbs. flour
vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahini sauce
Pita bread

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.(I used canned because I'm too lazy for that, or more like, I don't remember)

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. Add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion and green pepper. Drizzle with tahini thinned with water.

BLT Salad

2011-07-25T17:00:00.001-04:00

Always good for a nice side salad!
BLT Salad

From: Taste of Home Simple and Delicious Cookbook

1 lb. sliced bacon, cut into 1" pieces
1/4 cup butter, cubed
4 slices white bread, crusts removed and cut into 1" cubes
1/2 cup mayonnaise
3-5 Tbs. fresh basil, minced
2 Tbs. red wine vinegar
1/2 tsp. pepper
1/2 tsp. garlic minced
6 cups romaine, torn
1 1/2 cups grape tomatoes

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside. In another large skillet, melt the butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels, coo.

For dressing, whisk the mayo, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with the croutons.

Garlic Chicken and Gravy

2011-07-24T17:00:00.000-04:00

Garlic Chicken and Gravy
From: Taste of Home Simple and Delicious Cookbook

4 boneless skinless chicken breast halves
1/4 tsp. salt
1/4 tsp. pepper
5 cloves garlic, peeled and chopped
2 Tbs. butter
1/2 cup + 2 Tbs. chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 Tbs. flour

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine, basil and oregano. bring to a boil. reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink.

Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Classic Cobb Salad

2011-07-23T17:00:00.002-04:00

Oh so yummy and fresh. Gotta love it.
Classic Cobb Salad

From: Smitten Kitchen

Dressing: (This could easily be halved and still have more than enough.)
3/4 cup canola oil
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbs. lemon juice
3/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad:
1/2 head iceberg lettuce, shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped (I left this out)
2 oz. blue cheese, crumbled
6 strips cooked bacon, chopped or crumbled
3 hard-boiled eggs, peeled and chopped
2 med. tomatoes, seeded, and chopped
1 boneless skinless chicken breast, cooked and cut into bite-sized pieces
1 avocado, chopped
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced

Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire sauce, sugar, and garlic in a blender. Puree the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

On a large platter, combine the iceberg, romaine lettuce and watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives or just throw everything together in a bowl.

Crushed New Potatoes

2011-07-22T17:00:00.001-04:00

Crushed New Potatoes

From: Home Cooking Montana

4 new potatoes

1 Tbs. olive oil

1 clove garlic

1 Tbs. chives, sliced

salt

pepper

2 Tbs cheese, grated(any kind you like...I just used cheddar)

1 Tbs. Parmesan
herbs of choice (optional)

Preheat Broiler. Wash potatoes well and place in salted water. Bring water to a boil and cook till fork tender.

Mix oil with the crushed garlic. Set aside.

Line a baking sheet with parchment paper. Place the potatoes on the parchment paper. Using a potato crusher, crush the potatoes carefully but not until they are flat. You could also use the back of a large spoon. Pour some garlic oil over each potato. Sprinkle each with some salt and pepper. Add some Parmesan/Pepper Jack/cheddar or whatever cheese, chives and desired herbs. Broil for 7-10 minutes or until nice and crispy.

Roasted Pepper Tortellini

2011-07-21T17:00:00.000-04:00

I loved this as did the hubs and the kids. It was a definite winner for our family.
Roasted Red Pepper Tortellini

From: Taste of Home Simple and Delicious Cookbook

1 pkg. (20 oz.) refrigerated cheese tortellini
5 Italian sausage links
2 Tbs. olive oil
1 jar (15 1/2 oz.) roasted sweet red pepper, drained
1 can (15 oz.) pizza sauce
1 cup mozzarella cheese, shredded

Cook the tortellini according to package directions. Meanwhile, in a large skillet, cook sausage in oil over medium heat until no longer pink; drain. Cut it into 1/4 in" slices. (I like to peel the the casing off and break it into chunks before cooking it.)

Place the peppers in a blender or food processor; cover and process until smooth, drain tortellini. Add the tortellini, pureed peppers and pizza sauce to the skillet; stir to combine. Cook for 5 minutes or until heated through. Sprinkle with the mozzarella and parmesan cheeses; cover and heat until cheese is melted.

Taco Dip

2011-07-20T17:00:00.003-04:00

This dip is so yummy and fresh. We love it.
Taco Dip

From: Unknown

2 pkg. cream cheese
3/4 cup mayo
2-3 tsp. taco seasoning
1 red pepper, chopped
2 green onion, chopped
1 can corn, drained or equal amount frozen corn, thawed
1 can black beans, drained and rinsed

Grilled Prosciutto Asparagus

2011-07-19T17:00:00.000-04:00

Oh my goodness. Heaven in my mouth!
Grilled Prosciutto Asparagus

From: Taste of Home, April/May 2011

12 slices prosciutto
4 oz. goat cheese
24 spears of asparagus, woody ends chopped off

Spread the goat cheese evenly over the 12 slices of prosciutto. Cut each slice in half long ways, so that you have two long strips. (I found it easier to cut my prosciutto into strips while it was all stacked on top of each other and then spread with the goat cheese.) Wrap each piece of prosciutto around 2-3 asparagus spears. Secure prosciutto with a toothpick. Grill over medium heat for 6-8 minutes or until prosciutto is crisp.

Sweet Vinegar Cucumbers

2011-07-18T17:00:00.000-04:00

I don't know what else to call this. My mom used to make this quick side growing up. Sometimes she would just make it for us to snack on because this so yummy what kid wouldn't want to snack on it? Mine do...
Sweet Vinegar Cucumbers

From: Mom aka Ruth Solter

Cucumbers, peeled and sliced
vinegar
sugar

Pour enough vinegar in a bowl so that it will just cover cucumbers. Add sugar until mixture reaches desired consistency. I usually just taste it and add a bit more and taste again. Add cucumbers and let stand about 15 minutes to soak up the vinegar. (My kids rarely can wait this long.

Linguine with Sun dried Tomatoes and Avocados

2011-07-17T17:00:00.000-04:00

Linguine with Sun dried Tomatoes and Avocados

From: The Sisters Cafe

1/2 lb. linguine, prepared according to pkg. directions
1/2 cup sun dried tomatoes in olive oil (I like to chop my tomatoes into smaller pieces)
1-2 tsp. crushed garlic
1-2 Tbs. fresh basil, chopped 0r 1 tsp. dried basil
pinch red pepper flakes
1-2 lg. avocados, chopped
salt, to taste
parmesan cheese

Drain excess oil from sun dried tomatoes. Saute with garlic over medium heat for several minutes. Add basil, red pepper flakes and salt to taste. Toss with hot pasta and gently stir in avocados. Serve topped with fresh parmesan cheese.

Baked Potato Bar

2011-07-16T17:00:00.000-04:00

I know this really doesn't require a recipe but is more of a refreshed idea for me when I'm looking back through the blog looking for ideas.

Baked Potato Bar

Baked Potatoes
Sour cream
Salad dressings of your choice
chopped veggies of your choice. We like, tomatoes, corn, green onions, chives, shredded or sliced carrots, chopped lettuce or bagged salad etc...
shredded cheese
crumbled bacon

Penne with Roasted Asparagus and Balsamic Butter

2011-07-15T17:00:00.000-04:00

My kids LOVED this. They kept coming back for more.
Penne with Roasted Asparagus and Balsamic Butter

From: Food and Wine

1 lb. asparagus
1 Tbs. olive oil
2 tsp. salt, divided
1/2 tsp.fresh-ground black pepper, divided
1/2 cup + 2 Tbs. balsamic vinegar
1/2 tsp. brown sugar
1 pound penne
1/4 lb. butter, cut into pieces
1/3 cup grated parmesan cheese, plus more for serving.

Preheat oven to 400 degrees. Cut the tough ends off of the asparagus. Cut the spears into 1" pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 tsp. each of the salt and pepper. Roast until tender, about 10 minutes

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 Tbs. remain. Stir in the brown sugar and the remaining 1/4 tsp. pepper. Remove from heat.

Cook the penne in a large pot of boiling, salted water until just done. about 13 minutes. Drain the pasta and toss with the butter vinegar, asparagus, parmesan and the remaining 1 3/4 tsp. salt. Serve with additional parmesan.

Strawberry Shortcake with Almond Glaze

2011-07-14T17:00:00.000-04:00

Oh.My.Gosh. This was too die for good. It was stinking hot outside so the cake started to gush pretty quickly, but I think that wouldn't have happened it I chipped the heavy cream after whipping it and before putting it on the cake. Alas, it still tasted divine.Strawberry Shortcake with Almond Glaze

From: The Sister's Cafe

Shortcake:
1 yellow cake mix
1 cup sour cream
4 eggs
1 sm. pkg. vanilla pudding mix
1/2 cup oil
1/2 cup water
2 tsp. almond extract

Almond Glaze:
2 cups powdered sugar
3 Tbs. butter, melted
2 tsp. almond extract
1-2 Tbs. milk, as needed

Whipped Cream:
1 pint whipping cream (this made way more than I needed, I will probably use 1/2-3/4 of a pint next time)
powdered sugar, to taste for sweetening

1-2 lbs. fresh strawberries, sliced

Preheat oven to 350 degrees. Mix all of the shortcake ingredients together for a few minutes until well combined. Pour the batter into two round cake pans. Bake for 45-50 minutes. let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with the handle of a wooden spoon. Spoon the glaze over the two rounds, letting it sink in. Save about 1/3 of the glaze and set aside.

Whip cream with powdered sugar, using a mixer. Slice strawberries and set aside.

Place one of the glazed cakes on a cake stand or large plate. Top with whipped cream and a layer of strawberry slices. Place second cake on top. Top with whipped cream and more strawberries. Drizzle the remaining almond glaze over the top and down the sides. Store in the fridge until ready to serve.

Caramel Apple Cheesecake Bars

2011-07-12T23:42:00.005-04:00

I know, I know, it has been a while. Ok, so more that a while. But I'm posting now. Does that count for anything?

These bars were incredible. So so yummy. I might half the recipe next time and use a smaller pan simply because these are so rich that they lasted us for days.
Caramel Apple Cheesecake Bars

From: The Girl Who Ate Everything

Crust:

2 cups flour

1/2 cup brown sugar, firmly packed

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8 oz.) pkgs. cream cheese, softened

3/4 cup + 2 Tbs. sugar, divided

3 lg. eggs

1 1/2 tsp. vanilla

Apples:

3 granny smith apples, peeled, cored and finely chopped

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Streusel Topping:

1 cup brown sugar, firmly packed

1 cup flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1/2 cup caramel topping

Preheat oven to 350 degrees. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 baking pan lined with foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in a mixer at medium speed until smooth. Then add vanilla and eggs, 1 at a time. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 Tbs. sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

In a small bowl, combine all Steusel ingredients. Thoroughly combine the butter into the mixture. Sprinkle cream cheese mixture evenly with Streusel topping.

Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Mom's Rice Pudding

2011-03-12T00:37:00.000-05:00

Mom (also known as Ruthie) asked me to post this recipe for the well-being of man. Truly. There's not a problem in the world that a big bowl of mom's warm rice pudding can't solve... or at least make you so full you can't remember. I added it to the Breakfast category because it really does make a lovely breakfast... in fact, I think we'll have it tomorrow.

Mom's Rice Pudding
½ c uncooked rice
1 cup water
½ c sugar
1 T. cornstarch
Dash of salt
2 eggs
2 ½ c. milk/cream
1 T. lemon juice
½ c raisins
1 tsp.Cinnamon
¼ tsp. nutmeg

Cook 1/2 cup rice in the 1 cup of water or however you normally cook your rice. Mom always cooked it over the stove, but I use a microwave rice cooker.
Heat oven to 350 deg. Blend ½ sugar and cinnamon and nutmeg. Add to beaten eggs. Stir in rest of the ingredients. Pour into an oven safe casserole dish. Place in a pan of water. Bake for about 1-1/2 hours. Do not overbake. When the middle is just set it is done. Stir about every 15 min.

Note from Mom:
How much cream do I use? About 1/3 ratio. Or whatever I have on hand. This is not exact science guys. Of course, when I make this I x5 it.

Chicken Breasts with Mushrooms and Cream Sauce

2010-07-12T17:00:00.001-04:00

Chicken Breasts with Mushrooms and Cream Sauce

From: Sugar and Spice

4 boneless, skinless chicken breasts (I cut mine in strips)

1/2 tsp. lemon juice

1/4 tsp. salt

Big pinch white pepper

5 Tbs. butter

1 Tbs. minced shallot or green onion

1/4 lb. diced or sliced fresh mushrooms

1/8 tsp. salt

For the sauce:

1/4 cup white or brown stock or canned beef bouillon ( I used beef broth)

1/4 cup port, Madeira or dry white vermouth (I used white)

1 cup whipping cream

Salt and pepper

2 Tbs. freshly minced parsley

Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole dish,(I used a skillet and transfered later to a casserole dish) about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (I just stuck it in a casserole dish and cooked until it was done. Perhaps I ruined it, but I thought it rocked.)

Remove the chicken to a warm platter, leaving mushrooms in the pot and cover while making the sauce, 2 to 3 minutes.

To make sauce, pour the stock and wine in the skillet (or casserole dish) with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off of the heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately. (I served mine over rice)

Tomato and Corn Pie

2010-07-10T17:00:00.003-04:00

If this doesn't tell you how bad I've been about keeping this blog updated, I made this dish back in August or September. It is hard to catch up when you cook a lot but take a break from blogging for long periods of time. EEEK!

This was fantastic and worth sharing with you regardless of how late this post is. I loved the fresh flavors. It screams summer!
Tomato and Corn Pie
From: Smitten Kitchen2 cups all-purpose flour

1 Tbs. baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tsp. melted
3/4 cup whole milk
1/3 cup mayonnaise
2 Tbs. fresh lemon juice
1 3/4 pounds beefsteak tomatoes (I used romas)
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand or lightly puréed in a food processor, divided
2 Tbs. finely chopped basil, divided
1 Tbs. finely chopped chives, divided
1/4 tsp. black pepper, divided
1 3/4 cups sharp Cheddar,coarsely grated, divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in 3/4 stick cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round, 1/8 inch thick. Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400 degrees with rack in middle. If your kitchen is excessively warm (mine always is in the summer) go ahead and put the second half of the dough in the fridge until you’re ready to use it.

Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato skin and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired , gently remove seeds and extra juices.(Since I used romas instead of beefsteak tomatoes I didn't do this. Had I used a juicier tomato I would have done so.) Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one Tbs. basil, 1/2 Tbs. chives, 1/2 tsp. salt, 1/8 tsp. pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with 2 tsp.melted butter . Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Pie can be baked 1 day ahead and chilled. Reheat in a 350 degree oven until warm, about 30 minutes.

Sausage and Spinach Penne Skillet Supper

2010-07-08T17:00:00.001-04:00

Sausage and Spinach Penne Skillet Supper
From: My Kitchen Cafe

1 Tbs. olive oil
1 lb. Italian-style turkey sausage, casings removed (I couldn’t find turkey sausage so I substituted mild Italian pork sausage)
3 cloves garlic, minced finely
3 1/2 cups water
2 1/2 cups chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and finely chopped
1/2 tsp. salt
12 oz. (about 3 1/2 cups) penne pasta
1 (6-oz.) bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts

Heat the oil in a large nonstick skillet over medium heat until hot and add the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt. Add the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes. If you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly.

Stir in the spinach, a handful at a time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.

Couscous and Feta Stuffed Peppers

2010-07-06T17:00:00.001-04:00

Couscous and Feta Stuffed Peppers
From: Smitten Kitchen

1 1/4 cups chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers, mixed colors
2 tsp. olive oil
1/2 cup onion, chopped
1 small zucchini, quartered lengthwise then sliced across thinly
1 small yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp. fennel seeds
1/2 tsp. dried oregano
1/2 tsp. salt
1 cup cherry tomatoes, cut in half
1 (15 oz.) can chickpeas, drained and rinsed
4 oz. crumbled feta cheese, about 1 cup
3 Tbs. tomato paste

Preheat oven to 350 degrees. Coat a small baking dish with Pam. Bring the broth to a boil in a saucepan, add the couscous, cover and remove from the heat.

Cut the tops off of the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready.

Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake for 15 minutes. Serve immediately.

Arugala Ravioli with Homemade Pasta Sauce

2010-07-04T17:00:00.000-04:00

Arugula Ravioli with Homemade Pasta Sauce
From: Smitten Kitchen

2 Tbs. olive oil
2 large shallots, finely chopped
2 cloves garlic, minced
8 oz. arugula, washed, dried, coarse stems removed and coarsely chopped
3 Tbs. breadcrumbs measured from 2 slices or one half of a roll, pulsed in the food processor until reduced to soft crumbs
1/3 cup finely grated Romano cheese
Salt and pepper to taste
1 egg yolk (reserve egg white for sealing)

1 half-batch of fresh pasta or 1 package of wonton wrappers
1 egg white beaten with two tablespoons of water to seal ravioli

To prepare the filling, heat olive oil in a large pan over medium heat. Saute shallots and garlic for 7-10 minutes or until they are soft and translucent, but haven't browned. Add arugula, turning and stirring it frequently, until it had cooked down and its water as mostly evaporated, but it hasn't lost its color, approximately 3-5 minutes. Let the mixture cool, then add the bread crumbs and romano cheese. Season filling as needed with salt and pepper. Add the egg yolk, stirring mixture until well combined. Set aside.

Fill prepared pasta dough as directed by manufacturer if using a pasta machine/ravioli maker. Or, if using wonton wrappers, line a cookie sheet with foil and spray it with Pam. Lay wonton wrappers on cookie sheet a few at a time. Brush wrappers with egg white. Spoon a generous tsp. of filling in the middle and fold wonton in half diagonally. Press edges firmly to seal.

Cook Ravioli in boiling water a few at a time so they don't stick to each other. Typically they are done when they start to float, it only takes a few minutes. Serve with homemade pasta sauce.

Chicken and Couscous Salad

2010-07-02T17:00:00.000-04:00

This was so good. I never would have expected the flavors to compliment each other so well. The only thing I would do differently is add more pineapple next time. That was my favorite part.Chicken and Couscous Salad

From: Treasury of Cooking Healthy

1 can (14 .5 oz.) chicken broth
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. curry powder
1 cup uncooked couscous
1 1/2 lbs. boneless skinless chicken breast halves, cooked (I will leave the chicken out in the future. I just preferred it without.)
2 cups fresh pineapple, cubed
2 cups cucumber, seeded and cubed
2 cups red bell pepper, cubed
2 cups yellow bell pepper, cubed
1 cup celery, sliced
1/2 cup green onions, sliced with tops
3 Tbs. apple cider vinegar
3 Tbs. water
2 Tbs. vegetable oil
1 Tbs. fresh mint or 1 tsp. dried mint
lettuce leaves, optional

Combine chicken broth, cinnamon, nutmeg and curry powder in a nonstick dutch oven or large nonstick saucepan. Bring to a boil over high heat. Stir in couscous; remove pan from heat and let stand, covered for 5 minutes. Fluff couscous with fork; cool to room temperature.

Cut chicken into 1/2" pieces. Add chicken, pineapple, cucumber, bell peppers, celery and green onions to couscous; toss to combine.

Combine vinegar water, oil and mint in a small jar with a tight fitting lid; shake well. Pour over couscous mixture, toss to coat. Serve immediately in lettuce lined bowl. Garnish as desired.

Sesame Mandarine Quinoa Salad

2010-06-30T17:00:00.000-04:00

This recipe was my first experience with Quinoa. I was very pleased and have made several recipes since using the Quinoa.Sesame Mandarin Quinoa Salad

From: Picky Palate

1 cup whole grain Quinoa
1/3 cup olive oil
1 Tbs. balsamic vinegar
1 Tbs. sugar substitute (I just used sugar)
2 Tbs. sesame oil
pinch of kosher salt and fresh cracked pepper
1/2 cup sweet peppers, chopped
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
1 cup mandarin oranges

Prepare quinoa according to package directions. (Which are: Add 2 parts water to 1 part quinoa over medium-high heat. Simmer for about 15 minutes or until grain is translucent and the germ forms a visible spiral on the external of the grain. I like to take a bit of olive oil in the bottom of a frying pan and kind of toast the quinoa before adding the water. It gives it a bit of a nutty flavor.) Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.

Chicken and Corn Chowder

2010-06-28T21:04:00.000-04:00

Although I was a little disappointed in the thickness of this, it was delicious. It was more of a soup consistency than a chowder. I probably just needed to reduce the amount of broth that I put in it.Chicken and Corn Chowder

From: Treasury of Cooking Healthy

1 lb. boneless skinless chicken breasts, cut into 1/2" pieces
3 cups frozen whole kernel corn, thawed
3/4 cup onion, chopped
1-2 Tbs. water
1 cup carrots, diced
2 Tbs. jalepeno pepper, finely chopped.
1/2 tsp. dried oregano
1/4 tsp. dried thyme
3 cups chicken broth
1 1/2 cups milk
1/2 tsp. salt

Spray large nonstick saucepan with Pam; heat over medium heat until hot. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Remove chicken from pan.

Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender. Place 1 cup corn mixture in a food processor or blender. Process until finely chopped, adding 1 to 2 Tbs. water; reserve.

Add carrots, jalapeno, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown. Return chicken to saucepan. Stir in chicken broth, milk, reserved corn mixture and salt; heat to a boil. Reduce heat to low and simmer, covered, 15-20 minutes.

Penne with Roasted Tomatoes and White Beans

2010-06-21T17:00:00.001-04:00

I really loved this minus the beans. I thought that the idea of having the protein from the beans was great, but I didn't think that they fit the flavors. They just didn't meld well. So after I few bites, I kind of picked around them. Needless to say, they will be excluded next time.Penne with Roasted Tomatoes and White Beans

From: Janet is Hungry

3 large ripe tomatoes , about 2 lbs.
6 cloves garlic, unpeeled
2 Tbs. olive oil
salt to taste
pepper to taste
1 (15.5oz.) can of white kidney beans, drained and rinsed (I’ll leave these out in the future)
8 oz. penne pasta
2Tbs.fresh lemon juice
1/3 cup fresh basil, chopped
1/4 cup freshly grated Parmesan

Slice tomatoes into wedges and discard the seeds. Toss the tomatoes in 1 Tbs. of the olive oil and spread on a baking sheet. Throw the unpeeled garlic cloves on the baking sheet too. Roast at 450 degrees for about 35-40 minutes, until the tomatoes are starting to char.

Bring a large pot of water to a boil, and cook the penne. About 1 minute before the penne is cooked throw in the drained and rinsed beans to get them hot. Drain the pasta and beans and return them to the pot.

For the sauce, remove the garlic from the baking sheet and squeeze the flesh out into a small bowl. Mash the garlic and add the lemon juice, 1 Tbs. olive oil and a dash of salt. Stir to combine. Add the tomatoes to the beans and pasta. Add the roasted garlic sauce and the basil. Season with salt and pepper to taste.

Serve with Parmesan.

Red Pepper Risotto

2010-04-30T21:20:00.001-04:00

This was divine. Absolutely divine.Red Pepper Risotto

From: The Pioneer Woman

8 cups chicken broth
3 Tbs. olive oil
1/2 medium onion, diced
2 red peppers, diced
1 3/4 cup arborio rice
3/4 cups dry white wine
salt to taste
5 oz. goat cheese
1/2 cups grated Parmesan
1/2 tsp.turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes.

Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.Pour in wine and cook for a minute or two.

Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. You may not need to use all of the broth.

At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

Roasted Garlic Mashed Potatoes

2010-04-16T17:00:00.002-04:00

These are the best mashed potatoes, aside from the ones at Carrabba's, of course. This recipe makes a ton. I usually half it.Roasted Garlic Mashed Potatoes

From: The Pioneer Woman

5 lbs. potatoes, peeled and rinsed
1 1/2 sticks butter, softened
1 pkg. cream cheese, softened
1/2 cup 1/2 & 1/2 or heavy cream (or milk if your a wuss)
3-5 heads of garlic
olive oil
kosher salt
pepper

Preheat oven to 375 degrees. Roast garlic by drizzling 1-2 Tbs. of olive oil in the bottom of a pie plate, turn to coat the bottom. Cut the tops off of the garlic to expose the cloves. Place in the pie plate. Drizzle olive oil over the tops of the cloves. Coat well so that they don't burn. Sprinkle clvoes with kosher salt and freshly ground black pepper. Cover with foil and put in over for 45-60 minutes. Squeeze cloves out of papery skins.

Cut the potatoes into pieves and cook in boiled water until fork tender. Drain the water and return the potatoes to the pot. Mash the potatoes over low heat until lost of the steam escapes. Next, mash in the softened butter, cream cheese, cream and salt and pepper to taste. Dump in 3-5 heads of the roasted garlic, mash into the potatoes and check seasonings. (I like to mash up the cloves of garlic on a plate with a fork before dumping it in. It helps you not to get chunks of garlic.)

Chicken Chili Blanco

2010-04-14T17:00:00.000-04:00

I do believe that this is one of my husband's favorite soups. If I'm feeling like making soup, this is typically what he requests.Chicken Chili Blanco

From: Mom Solter

3 cans great northern beans
3 cups chicken broth
1 onion, chopped
1/2 Tbs. oil
3 cloves garlic
1/2 can green chilies, drained (I typically just throw the whole can in)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cayenne pepper (optional)
2 cups cooked chicken, diced
1/2 cup sour cream
1 1/2 cups colby or monterey jack cheese
Garnishes:
sour cream
fresh cilantro
chopped tomatoes
tortilla chips

Saute onions in oil until golden. Combine remaining ingredients except for the sour cream and cheese in a large pot. Simmer for 30 minutes. Add sour cream and cheese. Heat until melted.

Serve with desired garnishes.

Garlic Cheese Ball

2010-04-12T17:00:00.000-04:00

This is one of my favorite things to make to snack on when we have people over. You really can't go wrong with cheese. Clearly this one had already been dug into.Garlic Cheese Ball

From: Jennie Chappuis

4 cups cheddar cheese, grated (I prefer to use sharp cheddar)
8 oz. cream cheese, softened
1/2 cup mayo
1/4 cup green onions, chopped
3 cloves garlic, crushed
1/8 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. chili powder

Cream all ingredients together. Form into a ball and chill for 2 hours. Serve with assorted crackers and vegetables.

Crustless Bacon and Cheese Quiche

2010-04-10T17:00:00.002-04:00

This is simple and oh so very yummy.Crustless Bacon and Cheese Quiche

From: Kraft Foods

1 cup green onions, sliced
1 cup tomatoes, chopped
12 slices of bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded cheddar
1 cup shredded mozzarella

Preheat oven to 325 degrees. Reserve 2 Tbs. of the onions and tomatoes. Cook bacon in a large skillet until crisp. Remove bacon to a paper towel covered plate, reserving 1 Tbs. of the bacon drippings in the skillet. Add the mushrooms to the skillet, cook and stir 2 minutes or until tender. Remove from heat. Chop bacon and add to the mushrooms along with the onions and tomatoes, mix well.

Beat egg and sour cream with a wire whisk until well blended. Pour into a greased 9x13 pan. Top with bacon mixture and the cheeses. Bake 30 minutes or until the center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting into pieces to serve.

Chicken Carbonara

2010-04-08T17:00:00.001-04:00

Yummy, yummy, yummy!
Chicken Carbonara

From: The Domestic Goddess

2 tsp. olive oil
6-8 sliced, bacon, chopped
1 tsp. minced garlic
1 1/4 cups heavy cream
1/2 cup grated parmesan
4 large egg yolks
1/4 cup fresh basil , chopped
1/4 cup fresh Italian parsley, chopped
salt
1/2 lb. spaghetti
2 cups chicken, coarsely shredded/chopped
1/2 Tbs. finely grated lemon peel

Heat oil in a large frying pan. Add bacon and garlic and saute until brown and crispy, about 8 minutes. Cool slightly. Cook chicken in some of the leftover fat.

In a large bowl, whisk together the cream, cheese, yolks, basil and parsley. Set aside.

Meanwhile, bring a large pot of water to a boil. Cook spaghetti until just tender. Drain. Add the chicken to the bacon and stir to combine. Next, add the spaghetti and cream mixture and toss over medium-low heat until chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes. (DO NOT boil or you will end up scrambling your eggs). Season pasta to taste, with pepper and salt if needed. Transfer pasta to a large serving bowl. Sprinkle with lemon zest and serve. (I always end up using more lemon zest than this as I love the flavor that it adds.)

Mom's Sweet Potatoes

2010-04-06T19:50:00.001-04:00

These are the sweet potatoes that I grew up on. Mom made them every Thanksgiving and sometimes we could convince her to make them other times too if we begged enough. Except my mom NEVER put marshmallows on top. That is to please the husband.Mom's Sweet Potatoes

From: Mom Solter

4-6 sweet potatoes
1 stick butter
1-2 cups brown sugar
1/2 can crushed pineapple, with juice
1/2 tsp. salt
1/4 cup Karo syrup
1-1 Tbs. molasses
1/4-1/2 tsp. cloves
1/4-1/2 tsp. cinnamon
Mini Marshmallows, if desired

Preheat oven to 35o degrees. Scrub potatoes and cut into 2" chunks. Cover with in a large pot and bring to a boil. When potatoes are fork tender, poor off the water. Cover with cold water until they are cool enough to handle. Peel skins off with a knife or your fingers. Cut into 1 - 1 1/2" rings. Place in a 9x13 pan and set aside.

Place at least one stick of butter in a pan. Melt butter and add brown sugar. Add crushed pineapple and juice (I usually add all of the pineapple and such because I figure you can't go wrong). Add salt, Karo Syrup, molasses, cloves and cinnamon. Bring to a boil and simmer for 1 minute, stirring constantly. Pour over sweet potatoes. Sprinkle with mini marshmallows, if desired. Bake for 30 minutes. Ladle sauces over potatoes and serve.

Chipotle Sweet Potato Corn Chowder

2010-04-03T17:00:00.000-04:00

This was a little bit spicy but oh so yummy. Chipotle Sweet Potato Corn Chowder

From: Your Everyday Mama

2-4 chipotle peppers in adobo sauce, finely chopped (I used 2 large peppers and wished I would have used just one. Though the soup still tasted great it was too spicy for the kids.)

2-3 cups corn, either fresh or frozen (definitely go for 3+ cups)
1 cup leeks, cliced
1 large vidalia onion or other sweet onion, chopped
5 sweet potatoes, roasted and cubed
1 1/2 cups heavy cream
1 Tbs. Thyme
2 Tbs. Marjoram (I used the powdered and as I was dumping it in realized I should have used the dried, so I ended up only adding 1 Tbs. as I worried that 2 would have been overdoing it. It turned out fine.)
2 (32 oz.) boxes of chicken broth (I didn't use nearly this much at what I did use was a bit too much. It was just more soupy than chowdery.)
8-10 slices of bacon, cooked crumbled, drippings reserved.

Wrap the sweet potatoes in foil, do not pierce and roast in the oven for about 45 minutes to an hour at 375 degrees. (I roasted mine for 45 and it was too long.) Once soft, peel and cube. Some of these will get smashed and some will not, so cube to desired size.

Cook leeks, onion, corn, thyme and marjoram in the reserved bacon fat, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock and chipotle peppers, simmer for about 10-15 minutes, or until potatoes are tender. (I would really only add one box max.)

Using an immersion blender, blend 1/3-1/2 of the soup, leaving some of the corn and potato cubes whole. (I don't have an immersion blender and just ladled half of it into my blender and then returned it to the pot.) If needed you can add more chicken broth at this point, not forgetting that you will be adding the cream later.

Simmer chowder for another 10 minutes, add heavy cream and combine well. If your chowder seems to thick you can add more chicken stock to thin until you reach the desired consistency. Top with crumbled bacon. (not pictured)

Serve with some corn chips or yummy crusty bread.

Chicken Adobo

2010-04-01T17:00:00.001-04:00

Chicken Adobo

From: Duo Dishes

4 chicken thighs, bone in (I used chicken breasts cut into bite-sized pieces)
1/2 cup soy sauce
1/2 cup apple cider vinegar
3 bay leaves
3 cloves garlic, minced
12 peppercorns, crushed
1 Tbs. brown sugar
1 Tbs. cornstarch
2 Tbs. grapeseed oil (I didn't have any so I just used olive oil)
1/4 cup water
1 cup chicken broth
1 1/2 cups rice (I prepared more than this as it requires more to feed my family)
3 cups water
2 Tbs. fresh ginger, minced
1/3 cup shredded sweetened coconut, minced
1/2 cup parsley, minced
4 scallions, chopped
Kosher salt

In a large bowl, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.

When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side. Remove the chicken from the pan and set aside. Pour in the marinade and chicken broth and cook until it begins to boil. Once it begins to boil, add chicken again and cover. Cook about 10 minutes.

Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear, approximately 6-9 minutes.

Cook rice. Add scallions, parsley, ginger and coconut to cooked rice. Toss to combine.

Serve chicken over rice and drizzle with a little sauce.

Strawberry Freezer Jam

2010-03-30T17:00:00.000-04:00

So quick and easy. I don't even like store bought jam anymore.Strawberry Freezer Jam

From: Alana DeGooyer

2 cups strawberries, crushed (how much you crush them depends on how chunky or smooth you like your jam)
4 cups sugar
3/4 cup water
1 box surejell fruit pectin

Stem and crush strawberries thoroughly. (I typically use my potato masher or blender depending how crushed I want them.) Measure 2 cups crushed fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

Mix water and pectin in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture, stir for 3 minutes or until the sugar is dissolved and no longer grainy. Fill all containers immediately to within 1/2" from the top. Wipe edges of containers clean and cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to eat or freeze.

Mediterranean Couscous and Lentil Bean Salad

2010-03-28T17:00:00.000-04:00

Mediterranean Couscous and Lentil Bean Salad

From: Weight Watchers

1 cup dried lentils
1 can chicken broth (can substitute vegetable broth or water for a vegetarian option)
1 1/2 cups uncooked couscous
1 cup red pepper, diced (I usually add a bit more because I love this part of the salad)
1 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1 Tbs. dijon mustard
1 1/2 tsp. garlic, minced
1/2 tsp. pepper
1 cup crumbled feta cheese

Place lentils in a saucepan and cover with water 2" above the lentils. Bring to a boil, cover, reduce heat and simmer 25-30 minutes or until tender. (If you overcook them they will be mushy and you'll be sad.) Drain well, cool

Bring broth to a boil in a medium saucepan, gradually stir in the couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Combine lentils, couscous, bell pepper and next 3 ingredients in a large bowl. Stir gently.

Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over the couscous mixture, stir gently to combine. Stir in feta.

Rock Your World Veggie Chowder

2010-03-26T17:00:00.000-04:00

Rock Your World Veggie Chowder

From: Cooking With Anne

1 Lg bottle V8 juice
2 cups water
4 medium tomatoes, diced
2 cups oyster mushrooms, sliced (I couldn't find these so I just added a bit extra of the other kinds of mushrooms)
2 cups shitake mushrooms, sliced
2 cups portabella mushrooms, sliced
2 cups button mushrooms, sliced
2 cups fresh carrots, chopped
2 cups broccoli, chopped
2 cups chopped cauliflower
1 cup shallots, chopped
1/4 cup fresh garlic, minced (don't worry, it won't turn out super garlicy)
2 small cans black beans, drained
1/2 cup fresh ginger, finely grated
3 Tbs. balsamic vinegar
3 Tbs. fresh squeezed orange juice
3 Tbs. Liquid Summer Hot Sauce (I just used the hot sauce I have on hand)
2 Tbs. chopped fresh cilantro
2 Tbs. chopped fresh oregano
1 Tbs. chopped fresh basil
1 Tbs. ground turmeric
1 Tbs. ground black pepper
1/2 tsp. ground cumin
1 tsp sugar

Using a large soup pot, pour in the V8 and water and heat over high heat. Add all the veggies except for the ginger and bring to a rolling boil. Stirring often, continue boiling until foam begins to appear.

Add the OJ, vinegar and black beans.

Once the mushrooms have reduced, add all of the remaining ingredients and continue boiling and stirring for 1 hour until veggies are tender. Reduce to a simmer and cover. Once it thickens, about 1 hour, check seasoning for taste. Continue stirring and serve while hot.

NOTES: Don't add too much pepper as it expands when heated and may get fairly spicy!

Can serve over brown rice or with a little shredded cheddar.

If you must add salt, use sea salt or kosher salt to taste. (I definitely feel the need for salt)

Honey Glazed Carrots and Parsnips

2010-03-25T17:00:00.000-04:00

Honey Glazed Carrots and Parsnips

From: Treasury of Cooking Healthy

1/2 lb. carrots, peeled and cut into julienned strips
1/2 lb. parsnips, peeled and cut into julienned strips
1/4 cup fresh parsley, chopped
2 Tbs. honey

Steam carrots and parsnips for 3-4 minutes until crisp-tender. Rinse under cold running water; drain and set aside.

Just before serving, combine carrots, parsnips, parsley and honey in a large saucepan or skillet. Cook over medium heat just until heated through. Garnish with fresh parsley, if desired. Serve immediately.

Sweet Potato Ravioli with Asiago Cheese Sauce

2010-03-23T17:00:00.001-04:00

These were absolutely to die for. I am head over heels in love. I kid you not.
Sweet Potato Ravioli with Asiago Cheese Sauce

From: Treasury of Cooking Healthy

3/4 lb. sweet potatoes
2 Tbs. plain nonfat yogurt
1 tsp. fresh chives, minced
1 Tbs. +1/4 tsp. fresh sage, divided
24 wonton wrappers
1 Tbs. butter or margarine
1 Tbs.+2 tsp. flour
1/2 cup skim milk
1/2 cup chicken broth (use vegetable broth for a vegetarian option.
1/2 cup shredded asiago or cheddar cheese (I used the Asiago and it was AMAZING)
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/8 tsp. ground cinnamon

Preheat oven to 350 degrees. Bake sweet potatoes for 40-45 minutes or until tender. Cool completely. Peel potatoes and mash pulp. Stir in yogurt, chives and 1/4 tsp. sage.

Place wonton wrappers on counter. Spoon 1 rounded tsp. potato mixture in center or each wonton. Spread filling flat, leaving 1/2" border. Brush edges lightly with water. Fold wontons in half diagonally, pressing lightly to seal. Place filled wontons on baking hseet and cover loosely with plastic wrap.

Bring 1 1/2 quarts water to a boil in a large saucepan. Reduce heat to medium. Add a few ravioli at a time. Don't overcrowd them or they will stick together. Cook until tender, about 9 minutes. Transfer to serving dishes with a slotted spoon.

Melt margarine in a small saucepan over medium heat. Stir in flour, cook 1 minute, stirring constantly. Gradually stir in milk and chicken broth. Cook and stir until slightly thickened, about 4 minutes. Stir in cheese, nutmeg, white pepper and cinnamon.

Spoon sauce over ravioli and sprinkle with remaining sage.

Double Spinach Bake

2010-03-21T17:00:00.002-04:00

Yummy yummy spinach. The best part of these were the fresh spinach noodles I made with my pasta maker. You can't get any better than that.Double Spinach Bake

From: Treasury of Cooking Healthy

8 oz. uncooked spinach fettuccine (I made my own and it was super yummy)
1 cup fresh mushrooms, sliced
1 green onion, finely chopped
1 clove garlic, minced
4-5 cups fresh spinach, coarsely chopped or 1 pkg (10 oz.) frozen spinach, thawed and drained
1 Tbs. water
1 (15 oz.) container nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 tsp. ground nutmeg
1/2 tsp. black pepper
1/4 cup shredded swiss cheese

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt. Drain and set aside.

Spray medium skillet with cooking spray. Add mushrooms, green onion and garlic. Cook and stir oven medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.

Combine ricotta cheese, milk, eggs, nutmeg and black pepper in a large bowl. Gently stir in noodles and vegetables; toss to coat evenly.

Lightly coat a 11x7" baking dish with cooking spray. Spread noodle mixture in dish. Sprinkle with swiss cheese.

Bake 25-30 minutes or until knife inserted halfway to center comes out clean.

Tarragon Chicken Salad Sandwiches

2010-03-20T17:00:00.001-04:00

The only other chicken salad sandwich recipe that I have had that is better than this was made by a man I knew growing up, who as far as I know still won't share his recipe. Sigh....
Tarragon Chicken Salad Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. boneless skinless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut into halves
1/2 cup raisins
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
2 Tbs. shallots or onion, finely chopped
2 Tbs. fresh tarragon, minced or 1 tsp. dried tarragon
1/2 tsp. salt
1/8 tsp. white pepper
6 lettuce leaves, washed
6 whole wheat buns, split

Cut chicken into scant 1/2" pieces. Combine chicken, celery, grapes and raisins in a large bowl. Combine yogurt, mayo, shallots, tarragon, salt and pepper in a small bowl. Spoon over chicken mixture; mix lightly.

Place 1 lettuce leaf in each bun. Divide chicken mixture evenly; spoon into buns.

Mediterranean Sandwiches

2010-03-19T17:00:00.000-04:00

These were ubber yummy. Mediterranean Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. chicken tenders, cut in half crosswise (I just cut a chicken breast into bite-sized chunks)
1 large tomato, cut into bite-sized pieces
1/2 small cucumber, seeded, sliced
1/2 cup sweet onion, sliced
2 Tbs. cider vinegar
1 Tbs. olive oil or vegetable oil
3 tsp. fresh oregano, minced or 1/2 tsp. dried oregano
2 tsp. fresh mint, minced or 1/2 tsp. dried mint
1/4 tsp. salt
12 lettuce leaves, washed
6 whole wheat pita breads, cut in half crosswise

Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 7-10 minutes or until browned and no longer pink in center. Cool slightly.

Combine chicken, tomato, cucumber and onion in a medium bowl. Drizzle with vinegar and oil; toss to coat. Sprinkle with oregano, mint and salt; toss to combine.

Place 1 lettuce leaf in each pita half. Divide chicken mixture into the pita bread halves.

Chicken and Vegetable Risotto

2010-03-17T17:00:00.000-04:00

Chicken and Vegetable Risotto

From: Treasury of Cooking Healthy

2 cups sliced mushrooms
1/2 cup onion, chopped
4 cloves garlic, minced
1/4 cup fresh parsley, chopped or 1 Tbs. dried parsley
3-4 Tbs. fresh basil, finely chopped or 1 Tbs. dried basil
6 cups chicken broth
1 1/2 cups uncooked arborio rice
1 lb. chicken cut into 1/2" pieces, cooked
2 cups broccoli flowerets, cooked crisp-tender
4 plum tomatoes, seeded and chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbs. grated parmesan or romano

Spray a large nonstick saucepan with cooking spray and heat over medium heat until hot. Add mushrooms, onion, garlic; cook and stir about 5 minutes or until tender. Add parsley and basil, cook and stir 1 minute.

Place chicken broth in a medium saucepan; bring to a boil over high heat.

Add rice to mushroom mixture; cook and stir over medium heat for 1-2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.

Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2-3 minutes or until heated through. sprinkle with cheese.

Cider Float

2010-03-15T17:00:00.000-04:00

This is less of a recipe and more of an idea. Jason and I took the boys last Fall to a pumpkin patch that had a little cafe sort of thing. We got a cider float and it was amazing. It was just something that had never crossed my mind to do. I will never forget the idea, trust me.Cider Float

From: Some Pumpkin Patch

1 Tall glass of cold apple cider
vanilla ice cream

I think you know how to put it together.

Chicken Azteca

2010-03-13T17:00:00.000-05:00

This dish really does look kind of gross, but it is oh so yummy. And let's be honest when a dish this yummy is also so quick and simple to make, you know you'll be making it again and again.Chicken Azteca

From: What We've Got Cookin'

2 (15 oz.) cans black beans, drained
4 cups frozen corn kernels (you can use canned corn too, if that's what you've got)
2 cloves garlic , minced
1 tsp. cumin
2 cups chunky salsa, divided
10 boneless skinless chicken breast halves (as always, I'm cheap and used about 1-1.5 lbs.)
2 (8 oz.) pkgs. cream cheese, cubed
add seasonings or salt as desired (I added salt and pepper)
Cooked rice
Shredded Cheddar cheese

Combine beans, corn, garlic, cumin, and half of the salsa in your crockpot. Arrange chicken breasts over top. Pour remaining salsa over the top of the chicken. Cook on high for 2 – 3 hours or on low for 4 – 6 hours.

Remove chicken and cut it in to bite sized pieces or shred. Return to crockpot. Stir in cream cheese, cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheese.

Baked Salmon

2010-03-11T17:00:00.000-05:00

I made this for Jason's birthday dinner. The poor man lives with a woman, me, who hates fish. Fortunately for him I love him enough to cook it for him every year for his birthday. He loved this recipe, so I am posting it for the rest of you. Baked Salmon

From: Cooks.com

2 Tbs. lemon juice
1/4 cup + 3 Tbs. packed brown sugar, divided
4 salmon fillets
1 Tbs. butter, melted
4 thin lemon slices

Preheat oven to 375 degrees. Pour lemon juice into ungreased 9x13 pan. Sprinkle with 1/4 cup brown sugar. Arrange fillets in the bottom of the dish; drizzle with butter. Bake uncovered for 15 minutes; turn. Place 1 slice of lemon on each salmon fillet and sprinkle with the remaining brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.

Chicken Scaloppine with Lemon-Caper Sauce

2010-03-09T17:00:00.002-05:00

Chicken Scaloppine with Lemon Caper Sauce

From: Treasury of Cooking Healthy

1 lb. boneless skinless chicken breasts
3 Tbs. flour, divided
1/4 tsp. ground black pepper
1/4 tsp. chili powder
1/2 cup chicken broth
1 Tbs. lemon juice
1 Tbs. capers, drained (I used more)
1/2 tsp. olive oil, divided

Place chicken between 2 pieces of waxed paper; pound to 1/4" thick using the flat side of a meat mallet or a rolling pin. Combine 2 Tbs. flour, pepper and chili powder in a shallow place. Dip chicken in flour mixture; lightly coat both sides.

Combine remaining flour, chicken broth, lemon juice and capers in a small bowl. (I doubled the sauce because we are saucy kind of people)

Spray a large skillet with cooking spray; heat over medium-high heat until hot. Place chicken in skillet in a single layer; cook 1 1/2 minutes. Turn over; cook 1 to 1 1/2 minutes or until chicken is no longer pink in center. Repeat with remaining chicken. Brush with 1/4 tsp. oil each time you add chicken.

Pour broth mixture into skillet. Boil, uncovered, until thickened and reduced to about 1/4 cup. Spoon sauce over chicken; serve immediately.

Chicken and Curried Fruit

2010-03-07T17:00:00.002-05:00

I was a little skeptical of this as it was coming together but I do love me some curry so I continued on. It was a major hit. I loved it, my hubby loved it and my kids loved it.Chicken and Curried Fruit

From: Treasury of Cooking Healthy

6 honeless skinless chicken breast halves (As I've mentioned before I'm cheap and so we only use about 1-1.5 lbs. of chicken breast, and I cut the chicken in strips.)
1 cup mixed diced dried fruit (I used a tropical fruit blend and picked out the coconut)
1/2 cup chopped onion
1/4 cup chopped chutney
3 cloves garlic, minced
1 to 1 1/2 tsp. curry powder
1 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. ground allspice
2 1/2 cups chicken broth
1/2 cup dry sherry or apple juice
3 cups hot, cooked white rice or couscous

Preheat oven to 350 degrees. Arrange chicken, breast side up, in a single layer in a 9x13 pan. Place dried fruit around chicken. Combine onion, chutney, garlic, curry powder, cumin, red pepper and allspice in a medium bowl; stir in chicken broth and sherry. Pour mixture over chicken and fruit.

Cover and bake for 30 minutes. Uncover; bake for about 15 minutes or until chicken is no longer pink in the center.

Remove chicken from the pan;arrange over rice. In a food processor or blender, combine half of the fruit and half of the liquid mixture from the pan; process until smooth. Spoon over chicken. Discard remaining liquid. Arrange remaining fruit over the chicken.

Whole Weat Herb Bread

2010-03-05T17:00:00.002-05:00

This bread is pretty easy and super yummy. I made it a few times within a week because the hubby loved it so much. The first time I made it I used all-purpose flour simply because I wasn't paying attention and it was still fabulous, which is what is pictured. The whole wheat version was better however. We loved eating this with the Carrabba's Bread Dipping SeasoningWhole Wheat Herb Bread

From: Treasury of Cooking Healthy

2/3 cup water
2/3 cup skim milk
2 tsp. sugar
2 tsp. active dry yeast
3 egg whites, lightly beaten
3 Tbs. olive oil
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano leaves
4-4 1/2 cups whole wheat flour

Bring water to a boil in a small saucepan. Remove from heat; stir in milk and sugar. Let mixture cool to 110-115 degrees; add yeast. Mix well; let stand 10 minutes or until bubbly.

Combine egg whites, oil, salt, basil and oregano in a large bowl until well blended. Add yeast mixture; mix well. Add 4 cups flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky. Knead for about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Form into a ball. Place dough in a medium bowl sprayed with cooking spray. Turn dough so all sides are coated; cover with a towel. Let rise in warm place about 1 hour or until doubled in size.

Preheat oven to 350 degrees. Punch dough down and place on a lightly flour surface. Divide into 4 pieces and roll each piece into a ball. Lightly spray a cookie sheet with cooking spray. Place dough balls on prepared baking sheet. Bake 30-35 minutes until golden brown and loaves sound hollow when tapped with your finger.

Green Chili Soup with Spicy Baked Wontons

2010-03-03T17:00:00.003-05:00

This was super yummy, especially with the wontons. The wontons were a little much for my 4 year old. My two year old however horked them down.Green Chili Soup with Spicy Baked Wontons

From: Treasury of Cooking Healthy

1/2 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 tsp. vegetable oil
12 wonton skins
1 Tbs. margarine
1 leek (white part only), thinly sliced
1 cup celery, chopped
2 cloves garlic, minced
1/2 can chicken broth (for vegetarian version, substitute vegetable broth)
1 cup water
2 (4 oz.) cans diced green chilies, drained and rinsed
2 cups skim milk
3 Tbs. flour
1/2 tsp. ground cumin

Preheat oven to 375 degrees. In a small bowl, combine chili powder, garlic powder and onion powder. stir in 1 tsp. water and oil.

Cut wonton skins in half diagonally and place on a large cookie sheet. Brush wontons with chili powder mixture. Bake for 5-6 minutes or until crisp. Cool completely on a wire rack.

Heat margarine in a medium saucepan. Add leek, celery, garlic; cook for 4 minutes or until softened, stirring occasionally. Stir in chicken broth, 1 tsp. water and chilies. Heat to boiling.

Whisk together milk, flour and cumin until smooth. Add milk mixture to saucepan and cook until thickened, stirring constantly, about 4 minutes.

Ladle into bowls and serve with wontons. Garnish with fresh cilantro if desired.

Taos Chicken Salad

2010-03-01T17:00:00.002-05:00

Wowwy this was so full of flavor and oh, oh, oh so yummy.Taos Chicken Salad

From: Treasury of Cooking Healthy

3 corn or flour tortillas, cut into 1/4" strips
1 lb. boneless, skinless chicken breasts, cut into strips
6 cups washed and torn assorted salad greens
2 oranges, peeled and cut into segments
2 cups, jicama, peeled and cut into strips
1 (15.5 oz.) can pinto beans, drained and rinsed
1 cup red bell pepper, chopped
1/2 cup sliced celery
1/2 cup green onions, sliced

Lime Vinaigrette Dressing

3 Tbs. cilantro or parsley, finely chopped (I used cilantro)
3 Tbs. plain low fat yogurt
3 Tbs. orange juice
2 Tbs. lime juice
2 Tbs. white wine vinegar
2 Tbs. water
1 Tbs. sugar
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. ground cumin

Prepare lime vinaigrette by combining all ingredients in a small jar with a tight-fitting lid; shake well. Set aside in refrigerator until ready to use. Shake before using.

Spray tortilla strips with cooking spray; spread out on a cookie sheet. Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature.

Spray a medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 15 minutes or until no longer pink in center. Refrigerate until chilled.

Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in a large bowl; add chicken. Drizzle with lime vinaigrette; toss to coat. Serve immediately; garnish with tortilla strips.

Spicy Sweet Potatoes

2010-02-28T17:00:00.003-05:00

These were fabulous. These are a great simple side dish.
Spicy Sweet Potatoes

From: Taste of Home, October/November 2001

3 lg. sweet potatoes, peeled and cut into 1" chunks
2 Tbs. olive oil
2 Tbs. brown sugar
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. cayenne pepper

Preheat oven to 400 degrees. In a large resealable plastic bag, toss sweet potatoes and oil. Add remaining ingredients; toss to coat. Transfer to a greased 9 x 13 pan. Bake uncovered for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Spicy Gingerbread Dough

2010-02-26T17:00:00.004-05:00

These don't look super fantastic and cutesy because I made this primarily for the kids to decorate. They did turn out perfect for making the houses. My boys were thrilled. Be warned, this does take a fair amount of time. Don't plan on making it all in one day.
Spicy Gingerbread Dough

From: Sugar and Spice

2 1/2 cups packed dark brown sugar
1 1/2 cups heavy cream or whipping cream (you can add a few extra Tbs. if you have a hard time getting the dough to come together.)
1 1/4 cups molasses
9 1/2 cups flour
2 Tbs. baking soda
1 Tbs. ground ginger

In a very large bowl, with a wire whisk or electric mixer, beat brown sugar, cream, and molasses until sugar lumps dissolve and mixture is smooth. In a medium bowl, combine flour, baking soda, and ginger. With spoon, stir flour mixture into cream mixture in 3 additions until the dough is too stiff to stir, then knead with hands until flour is incorporated and dough is smooth.

Divide the dough into 4 equat portions; flatten each into a disk to speed chilling. Wrap each disk well with plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.

Grease and flour large cookie sheets.

Roll out dough, one disk at a time on each cookie sheet(I found this impossible and just did it on my counter top) to about 3/16th" thickness. (It was suggested that you used 3/16th" dowel rods or a ruler to help make sure that you get it to an even thickness. I just eyeballed it.)

Trim excess dough from cookie sheet; wrap and reserve in fridge. Chill rolled dough on cookie sheet in refrigerator or freezer at least 10 minutes or until firm enough to cut easily. (Because I rolled mine on my counter, I just cut it out and moved it to the cookie sheets)

Preheat oven to 300 degrees.

Use chilled rolled dough, floured poster board patterns and a sharp paring knife to cut all house pieces on cookie sheet making sure to leave at least a 1 1/4" between pieces as dough will expand slightly during cooking. (I just used computer paper for my pattern and a cake spatula to cut the dough) Wrap and reserve trimmings in the fridge. Combine and use trimmings for decorative pieces or whatever you want.

Chill for 10 minutes before baking if the dough seems really soft after the cut it. This will discourage too much spreading while baking.

Bake for 25-30 minutes, until pieces are firm to the touch. Do not over bake or pieces will be too crisp to trim if necessary.

Remove cookie sheet from oven. While pieces are still warm, place poster-board patterns on top and use them as guides to trim shapes to match if necessary. Cool pieces completely before attempting to assemble the house. Use royal icing to assemble.

Royal Icing

1 large egg white
3 cups powdered sugar (I only needed about 2 cups)
1 tsp. white vinegar
1 tsp. almond extract

Beat all ingredients together until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe frosting onto pieces and assemble. Cover the portion of frosting not currently in use with a damp towel to prevent it from setting up.

Product Review: Herb Mincer

2010-02-24T17:00:00.000-05:00

I've been wanting an herb mincer for a little while. Knowing this, when my husband saw one on clearance he picked it up for me. You can all go oooh and awww now. I was so excited to try it out. So the next time my recipe called for some fresh basil, I whipped that baby out and went to it. I was saddened by the pathetic performance. It mostly just mangled the basil. There were little lines where it should have cut it. I thought perhaps it was not truly meant for basil so I tried it on parsley and cilantro, etc. All returned the same results. Moral of the story, save your money, even if it is on clearance.

Meatball Subs

2010-02-22T17:00:00.000-05:00

Meatball Subs

From: Sugar and Spice

For Meatballs:

1/2 lb. ground beef
1 tbs. garlic, chopped
1/2 cup Italian seasoned bread crumbs or panko bread crumbs
2 Tbs. parsley leaves, finely chopped
2 Tbs. grated parmesan
1 egg
salt and freshly ground black pepper
2 Tbs. canola oil
1 cup tomato sauce, jarred or homemade, recipe below (definitely must make the homemade sauce. It really is not optional)

Chunky Tomato Sauce:

2 Tbs. olive oil
1/2 medium onion, diced
1 Tbs. garlic, chopped
1 (28 oz.) can diced tomatoes
2 Tbs. fresh basil leaves, chopped
2 Tbs.fresh parsley, chopped
salt and pepper

Preheat oven to 400 degrees.

For meatballs, in a large bowl mix together all ingredients, except the canola oil, tomato sauce and mozzarella, until well combined. using wet hands, form walnut sized pieces into balls. Heat the oil in a medium skillet over medium-high heat and fry the meatballs until browned on all sides. (I made my meatballs a tiny bit bigger than walnut sized. Also, I never fry my meatballs. I always bake them. It is so much easier and healthier. Just line a cookie sheet with foil and place the meatballs on the cookie sheet just so that they aren't touching. Bake at 350 degrees for about 25 minutes.)

Slice the rolls in half lengthwise and put on a baking sheet. Top each half with 1/4 cup of the tomato sauce, 4 meatballs and some mozzarella. (As you can see in the picture, I didn't put a ton of sauce on mine to start thinking it would be super messy. I added more later.) Put in the oven and bake for 10 minutes or until the cheese is melted. (I just popped mine into my toaster oven.) Transfer to a serving platter and serve.

For Sauce, in a medium pot, add the oil and heat over medium heat. Add the onion and garlic and saute for 3 minutes. Add the remaining ingredients and simmer for another 15 minutes.

Chicken Bacon Stuffed Pizza Rolls

2010-02-20T17:00:00.003-05:00

Wow, these were so yummy. I was one happy momma this night. The bacon totally made it!Chicken Bacon Stuffed Pizza Rolls

1 roll refrigerated pizza dough, or make your own (which I did)
1 packet dry ranch dressing mix
2 Tbs. grated Parmesan cheese
1 Tbs. olive oil or melted butter
sharp cheddar cheese, or whatever you prefer
8 slices bacon, cooked and crumbled
1 cup chicken, cooked and shredded
3/4 cup mayo
3/4 cup milk

First take 1 tsp. of the ranch dressing mix and combine it with 1 1/2 Tbs. parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 cup mayo (I subbed in plain yogurt for some of the mayo) and 3/4 cup milk and place in the fridge to chill.

Preheat oven to heat specified on dough package, usually between 400-425 degrees.

Unroll you pizza dough onto a lightly floured surface. Pat or roll the dough so its about 12" x 8". Cut it into 24 even squares. Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on, carefully lift up each square and wrap the dough around the toppings. You can just grab the four corners and squeeze the seams shut and then place them seam side down on a greased baking sheet. Brush them with the olive oil or melted butter and sprinkle with the parmesan ranch mixture. (I was way too lazy to do this, so I just rolled the dough out and placed it on my greased cookie sheet. I added all of the toppings and then folded the dough over top and crimped it kind of like a calzone. I topped it as directed and just sliced it up after baking.)

Place your rolls in the oven. Bake 10-20 minutes depending on your dough. Take them out when they are lightly golden on top.

Serve them warm with a side of the freshly made ranch dressing for dipping.

Poppin Garlic Ranch Biscuit Topped Chicken Pot Pie

2010-02-18T17:00:00.003-05:00

I'm not typically a huge fan of chicken pot pies. This however was so yummy. It had the perfect feel for these colder months.Poppin' Garlic Ranch Biscuit Topped Chicken Pot Pie

From: Picky Palate

4 lg. chicken breast, cooked and shredded (I think I only used 2 large breasts because I'm cheap)
1 packet dry ranch dressing mix, reserve 1/2 tsp.
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 (10 oz.) cans cream of chicken soup
1 (10 oz.) can cheddar cheese soup
1 cup chicken broth
1 cup milk
2 (15 oz.) cans mixed veggies, drained
3/4 cup bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese, divided
1 (6 count) can of home style biscuits (next time I'll use more, I really liked this part)
1/2 tsp. garlic salt (the kind with the parsley in it)
hot sauce, to top if desired

Preheat oven to 350 degrees. Place shredded chicken into a large mixing bowl. Sprinkle with the ranch dressing mix, making sure to reserve 1/2 tsp. for later, salt and pepper. Toss to combine seasonings.

In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggies then shredded chicken. Transfer to a large 9x13" baking dish that is coated with cooking spray. Sprinkle bacon and 1 cup of cheese over top.

Open biscuits and place on wax paper. Cut each biscuit into about 10 little pieces. Place the little pieces over top of the chicken mixture until it is all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 cup cheese.

Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil for the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes before serving. Top with a little hot sauce if desired. (I did not. I thought it would drown out the yumminess of this dish.

Tri-Colore Orzo Pasta Salad

2010-02-16T17:00:00.001-05:00

This was my first experience with arugula. When I smelled it I was a little worried that I was NOT going to like it. I was pleasantly surprised.
Tri-Colore Orzo Pasta

From: A Dash of Sass

1 lb. orzo pasta
3 Tbs. + 1/4 cup Extra Virgin Olive Oil
2 cups fresh arugula, roughly chopped
3/4 cup crumbled feta
1/2 cup dried cherries or cranberries, roughly chopped
1/4 cup toasted pine nuts
3 Tbs. lemon juice
1 1/2 tsp. salt
1 tsp. freshly ground black pepper

Fill a large pot with salted water. Bring to a boil. Add the pasta and cook until tender, approximately 8-10 minutes, stirring occasionally.

Drain the pasta and spread over a large rimmed baking sheet. Drizzle with 3 Tabs. of olive oil and stir to combine. Let cool.

In a large bowl, add the pasta and all remaining ingredients. Gently stir to combine. Serve cold or at room temperature.

Sesame Noodles

2010-02-14T17:00:00.003-05:00

This could easily be used as a main dish or a side dish. Either way, it was delish.Sesame Noodles

From: The Noshery

12 oz. rice noodles, cooked and drained (I can never find these, so I always substitute this spaghetti)
1/4 cup soy sauce
2 Tbs. honey
4 cloves garlic, minced
2 Tbs. rice vinegar
3 Tbs. sesame oil
2 tsp. sriracha sauce
4 Tbs. canola oil
3 Tbs. rice wine vinegar
2 Tbs. oyster sauce
1/2 cup cole slaw mix
2 whole green onions, diced
Sesame seeds
Prepare noodles according to package directions.

Combine all ingredients, except green onions in a bowl. Pour mixture into a large hot skillet. Add noodle mixture to the pan and toss to combine. Stir-fry the noodles for about 5 minutes, toss in green onions.

Serve hot, topped with more green onions and sesame seeds if desired.

Chorizo, Corn and Red pepper Quesadilla with Mexican Rice

2010-02-12T17:00:00.003-05:00

Chorizo, Corn and Red Pepper Quesadilla

From: The Noshery

8 tortillas
1 Tbs. olive oil
1 cup corn
1 red bell pepper, diced
5 oz. ground chorizo
1/2 medium onion, diced
1 dash cumin
salt and pepper
2 Tbs. cilantro minced
2 cups monterey jack, shredded
4 Tbs. butter, melted

Prepare the chorizo in a skillet and set aside.

In a heavy skillet hat olive oil at a medium hight heat. Add corn, cook until it starts to toast about 5 minutes. Add peppers, onion, cumin, salt and pepper. Saute until the onion begins to soften, and add cilantro, toss and set aside.

In a separate skillet, brush with butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, chorizo, corn mixture, and more cheese. Top with a second tortilla, brush with butter and flip when golden brown on bottom.

Remove from skillet when both sides are golden brown. Slice into wedges.

Mexican Rice

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 lg clove garlic, minced
2 tsp. canola oil
1 cup long grain rice
1/2 cup tomato sauce
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. salt
1 1/2 cups beef broth

In a heavy pot, saute onion, green pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.

Crispy Southwest Chicken Wraps

2010-02-10T17:00:00.002-05:00

Crispy Southwest Chicken Wraps

From: My Kitchen Cafe

1 cup cooked rice, warm or at room temperature
1 cup cooked and shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (both the white and the green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbs. chili powder
1 tsp. ground cumin
1/2 tsp. garlic salt
2 cups shredded cheese
sour cream
6 burrito sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for the cheese and sour cream. Sprinkle cheese over the tortillas, leaving 1/2 inch border around the edges. Then arrange the chicken and rice mixture down the center of each tortilla. You can also add 1-2 Tbs. of sour cream down the middle of the tortillas before adding the chicken and rice mixture for added creaminess, if you want. (I wanted!) Roll stuffed tortillas, leaving edges open. (I didn't leave the edges open, that sounded like it would be disastrous as I tried to grill them.) Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve topped with sour cream, salsa or whatever sounds delish.

Reuben "Sandwich"

2010-02-08T17:00:00.003-05:00

We love us a good Reuben in this house, and so when I saw thing I couldn't pass up trying it. We were definitely NOT disappointed.Reuben "Sandwich"

From: Real Mom Kitchen

1 loaf frozen bread dough, thawed or use the recipe below (I made the homemade version)
1/4 cup thousand island dressing
1/2 lb. corned beef or pastrami (In my world a Reuben is always corned beef)
8 slices of swiss cheese
1/2 cup sauerkraut, well drained (the recipe says optional, but not in my book)
caraway seeds (I wish that I would have used more of these. They were crucial as this wasn't the typical rye bread that you would see with a Reuben.)
extra thousand island dressing for dipping.

Roll your bread dough out to a 9x13" rectangle. Transfer to a baking pan sprayed with cooking spray. Using kitchen shears or a pizza cutter, make 1" wide strips about 3" long down the long side of the dough. Repeat with the other long side. Down the center portion of the dough, spread the thousand island dressing and top with cheese, meat and sauerkraut. Start with one end and pull the two strips together, twist together in the center and tuck ends under. It will make a little knot shape. Also roll the end of the dough up to seal the ends. Continue with the strips until you get to the other end. Sprinkle on the caraway seeds. Bake at 35o degrees, or whatever the package directions on your bread says, for 30-35 minutes until nice and golden brown. Allow to cool for a few minutes before slicing. Cut into slices and serve with extra thousand island dressing if desired.

Bread Dough Recipe

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 Tbs. yeast
1/4 cup sugar or honey
1/2 tsp. salt
1 egg
3 1/2 cups flour.

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs. Gradually add the flour. Your dough is ready to use for the Reuben now. Make sure to use a lot of flour when you roll out the dough as it is quite sticky.

One Hour Bread

2010-02-06T12:04:00.001-05:00

I feel like I've been keeping something from you. And I'm a bad person because of it.

I have a great bread recipe that I love.
The reasons I love it:
It takes about an hour, start to finish.
It makes 4 loaves. Or 2 loaves, a pan of cinnamon rolls and some breadsticks for dinner.
It's extremely easy.
It's fluffy and delicious.

But it's no artisan bread. I hate that word.

One Hour Bread

10.5 c bread flour or wheat flour (not All-Purpose Flour)
1/2 c sugar
1 heaping tbsp salt
3 rounded tbsp instant yeast
3 tbsp liquid lecithin
4 c hot tap water

Mix dry ingredients. Add lecithin and water. Mix for one minute and check consistency. If dough is too dry add more water. Dough should be slightly sticky. Mix for five minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans and hands well with Pam. Shape loaves and cover with a dish towel or Saran wrap. Let rise 20-25 minutes. Bake on 350 for 25 minutes. Recipe makes four loaves of bread.

Notes:
*Lecithin can be purchased at Whole foods or other trendy healthy food store.
*Do not measure lecithin. Pour quarter sized dollops directly into the bowl. You'll thank me when you get some on your fingers.
*For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and an additional tbsp of lecithin. Mix for ten minutes.
*I make this in my Kitchen-Aid. I put all the water in the bottom, add the yeast on top. Then just add all the dry ingredients, THEN the lecithin on top of the flour, etc.

To make into cinnamon rolls:
Just roll 1/4th of your total unrisen dough into a rectangle on your greased up surface. Spread a nice thick layer of butter, then spread a lovely layer of brown sugar, then sprinkle with cinnamon liberally. Roll it up. Then use floss or whatever your preferred method is. Let rise 15-20 minutes. Bake 20 minutes or until tops are browned. Spread with your preferred icing. Mine involves a 1.5c (ISH... I don't measure) powdered sugar, 2 TBSP Butter, a tsp of vanilla and milk to my preferred consistency. YUM.

I have told people... these aren't the world's best cinnamon rolls. But they are really GOOD. No one ever complains when I make them.

This dough could easily be used for:
Pizza (just don't let it rise!)
Breadsticks
Foccaccia
Braided Loaf
Filled Loaf
Cinnamon swirl bread

I've made each of the above and they're all delicious.
Good luck!

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

2010-02-04T17:00:00.000-05:00

I think that the pictures say how amazing these are.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

From: My Kitchen Cafe

Rolls:
1/2 cup warm water
2 Tbs. active dry yeast
2 Tbs. sugar
1 (3.5 oz.) pkg. instant vanilla pudding
1/2 cup butter, melted
2 eggs
1 tsp. salt
6+ cups flour

Filling:
1 cup butter, softened
2 cups brown sugar
4 tsp. cinnamon

Frosting:
8 oz. cream cheese
1/2 cup butter, softened
1 tsp. vanilla
3 cups powdered sugar
2-3 Tbs. milk

In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside.

In a large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Add pudding mixture to yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not over flour! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.

Then roll our on a floured surface to 34" x 21". Take 1 cup of soft butter and spread over the surface. In a bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly. Using a serrated knife or thread (I always use dental floss, because that is what my mom did... lol.) cut ever 1 1/2". Place on a lightly greased cookie sheet 1" apart. Cover and let rise until double again.

Bake at 35o degrees for 15-20 minutes. remove when they start to turn golden brown. Frost warm rolls with the cream cheese frosting.

Combine butter and cream cheese; mix well. Add vanilla and sugar, mix again. Add milk until desired consistency.

Strawberry Rhubarb Sauce

2010-02-02T20:31:00.003-05:00

This is my favorite ice cream topping. My mom made it all of the time growing up. Perhaps that is because he has rhubarb growing like a weed in her back yard. Nonetheless, I LOVE it.Strawberry Rhubarb Sauce

From: Mom Solter

1 pkg. strawberry jello
3 cups chopped rhubarb

Place chopped rhubarb in a microwave safe bowl. Microwave for 6-8 minutes until mushy, stirring every 2 minutes.

Add strawberry jello; mix well. For some reason you are supposed to refrigerate it until it is set and add gobs of it on top of your ice cream. We always pour the hot stuff on top. Divine, I tell you, divine.

Applesauce BBQ Shredded Pork

2009-11-28T17:00:00.003-05:00

Marvelous, Simply Marvelous!Applesauce BBQ Shredded Pork

From: Real Mom Kitchen

1 (3 lb.) pork loin
1 cup apple juice
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar (I reduced this to 1 1/2 cups and it was still plenty sweet)
6 Tbs. lemon juice
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. ground cinnamon

Place pork loin in the crock pot and pour apple juice over top. Cook on low for 8 hours.

Meanwhile, prepare sauce. In a medium saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat.

Remove pork from crockpot and shred. Discard any juices left in the bottom of the crock pot. Place meat back in the crockpot. Add sauce and heat until warmed through.

Salmon With Yogurt Dill Topping

2009-11-26T17:00:00.002-05:00

We had a BBQ a little while back with a bunch of friends from Kirksville. We used this topping for the Salmon and everyone was raving about it. I of course couldn't give a good review of it as I hate fish, but as everyone was asking for the recipe, I felt that it was worth posting.Salmon with Yogurt Dill Topping

From: Janet is Hungry

1 1/4 cups plain fat free yogurt
20 kalamata olives, chopped
15 cherry tomatoes, chopped
1 1/2 tsp. dried oregano
6 cloves garlic, minced
2 Tbs. fresh dill, chopped

Mix all ingredients together in a bowl. Spoon on top of Salmon. (We grilled our Salmon on some foil, so the skin would come off nicely. I placed the salmon on the grill and then spooned the yogurt mixture over top.

Blueberry Ice Cream

2009-11-24T17:00:00.001-05:00

Blueberry Ice Cream

From: All Recipes

1/2 cup sugar
2 cup fresh or frozen blueberries
1 Tbs. lemon juice
1/4 tsp. vanilla
1/4 tsp. ground coriander
pinch of salt
2 cups heavy cream (I usually use a mix between heavy cream, half and half and whole milk)

Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.

When sugar is dissolved, add berries, lemon juice, vanilla, coriander and salt. Cook over low hear, stirring occasionally, until berries begin to burst. Remove from heat and mash berries.

Cool berry mixture to room temperature, then chill in the refrigerator.

Combine chilled berry mixture with cream. Pour mixture into an ice cream maker and freeze according to the manufacturers directions.

Zucchini Cakes with Pesto Yogurt Dip

2009-11-22T21:32:00.002-05:00

These were awesome! You now know what to do with all of the zucchini that came from your garden.Zucchini Cakes with Pesto Yogurt Dip

From: The Duo Dishes

3 zucchini, grated
1 carrot grated
1 eggplant, peeled and grated
1/2 red onion, grated
1/2 cup fresh parsley, roughly chopped
4 cloves garlic, minced
1 Tbs. unsalted butter, melted
2 eggs, whisked
zest and juice of 1 lemon
1 tsp. cayenne pepper
1 Tbs. kosher salt
1 1/2 cups panko (I just used plain bread crumbs)
Grapeseed oil (I couldn't find any of this and I'm pretty sure I just used olive oil)

Dip
6 oz. plain yogurt
2 Tbs. prepared pesto
kosher salt

Mix zucchini, carrots, eggplant, onion, garlic and parsley in a large bowl. (I used my food processor to do all of the shredding and these came together so quickly).

In a separate bowl, whisk eggs with butter, lemon juice and the zest, cayenne pepper and salt. Pour mixture over the veggies and mix well. Pour in the panko, starting with 1 cup and incorporate until the mixture is thick enough to form patties. Add remaining 1/2 cup if necessary.

Pour a bit of the oil into a shallow pan. When hot, use a 1/3 cup scoopto form the patties. Place in a hot pan and flatten slightly with the hand. ( I used my spatula). Cook for 2-3 minutes per side or until browned. (It took me much longer than that.)

As the patties are cooking, whisk together yogurt, pesto and salt. Keep chilled until ready to serve with the zucchini cakes. (This sauce/dip was to die for. I will likely use this again for any number of other things. I used the extra to dip some veggies in. YUM!)

Peanut Butter Cookie Broomsticks

2009-11-15T19:30:00.002-05:00

We had a lot of fun making these cookies before Halloween. Sorry, I'm so late posting them. They would have been super cute to have put in a little celo bag to give away to friends. We made these using my go to Peanut Butter cookie recipe.Peanut Butter Cookie Broomsticks
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 tsp. vanilla
1 egg
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
4 tsp. sugar
pretzel rods
chocolate chips (or as my husband put it, if I loved him more I would have used cinnamon chips as he is of the non chocolate eating variety)

Heat oven to 375 degrees. In a large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until light and fluffy. Add peanut butter, vanilla and egg; blend well.

Add flour, baking soda and salt; mix well. Shape into 1" balls. Place into 2" apart on ungreased cookie sheets..

Dip a fork into the remaining sugar. Press fork into the cookie making it look like bottom of a broom. Bake at 375 degrees for 6-9 minutes or until set and golden brown. Immediately remove from cookie sheet.

Melt your chocolate chips in the microwave or a double-boiler on the stove top. Line a cookie sheet with wax or parchment paper. Place the cookies on the paper. Set the tip of the pretzel rod up against the cookie or just overlapping it. Spoon some of your melted chocolate over the end of the pretzel and edge of the cookie. Place cookie sheet in the fridge or freezer to harden up the chocolate.

Enjoy!

Mom's Pot Roast

2009-10-27T17:00:00.002-04:00

I love my mom's pot roast. I usually put it in the oven but I decided to try it for once in the crock pot. I will never be able to go back to making it in the oven. And this is the most moist yumminess ever.
Mom's Pot Roast

From: Mom Solter

1 Chuck Roast
1 can cream of mushroom soup
1 can milk (just take your soup can and fill it with milk)
1 pkg. onion soup mix
8 oz. pkg. sliced mushrooms

Mix together soup, milk, onion soup mix and mushrooms. Pour over roast in crock pot. Cook on low for 8 or more hours. The longer you cook it the more tender it will be.

Blueberry Muffins with Struesel Topping

2009-10-25T17:00:00.000-04:00

These are by far the yummiest blueberry muffins ever.To Die For Blueberry Muffins

From: Jennie Chappuis

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Fettuccini Cacciatore

2009-10-23T18:53:00.002-04:00

This was super simple and super yummy.Fettuccine Cacciatore

From: Kraft

8 oz. fettuccine, uncooked
2 tsp. oil
1 lb. chicken cut into bite-sized pieces
1 cup green pepper strips
1 cup sliced mushrooms
1 can diced tomatoes
1/4 zesty Italian dressing
1/2 cup Mozzarella/Parmesan cheese blend
1/2 cup fresh basil, chopped.

Cook pasta, drain.

While pasta is cooking, heat oil in a large skillet on med-high. Add chicken, cook and stir until no longer pink. Add peppers and mushrooms, stirring occasionally. Stir in tomatoes and dressing. Reduce heat to medium low and simmer for 5 minutes. Toss pasta with chicken mixture. Sprinkle with cheeses and basil.

Angel Chicken

2009-10-21T17:00:00.002-04:00

This recipe is supposed to be a slow cooker one, but I thought that I could make it on the stovetop in less time, so I will include the crockpot directions and how I made it.Angel Chicken

From: Kraft Food and Family Magazine, Spring 2009

4 oz. cream cheese, softened
1 can (10 3/4 oz.) cream of mushroom soup.
1/4 cup Kraft Tuscan House Italian dressing
1/4 cup white wine
1 1/2 boneless skinless chicken breasts, cut into bite-sized pieces.
1/2 lb. angel hair pasta,uncooked
2 Tbs. fresh parsley, chopped

Beat cream cheese, soup, dressing and wine with a whisk until blended: Pour over chicken in slow cooker. Cover and cook on high for 2-3 hours or on low for 4-5 hours. (I used a mixer and combined all of these ingredients in a small bowl. I cooked the chicken in a frying pan in a little oil seasoned with a little salt and pepper. When the chicken was done, I poured the cream cheese mixture over top and heated and stirred until it was the right consistency.)

Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and parsley.

Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping

2009-10-20T17:00:00.003-04:00

I was really surprised by this Moroccan dish. It was out of this world good. The sweetness, the texture, the variety...must I go on. Trust me, I know it doesn't look very appetizing, but that is just my lack of plating and photography skills. Just try this.Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping

From: Cooking Light, Jan/Feb 2009

5 cups sweet potatoes, peeled and diced
2 cups parsnips, peeled and diced
1 1/2 tbs. olive oil
1 tsp. Ras el Hanout (recipe to follow below)
3 carrots, peeled and cut crosswise into 2" pieces
1 tsp. kosher salt, divided
1 1/4 cups vegetable broth
1 cup uncooked couscous
1 (15 oz.) can chickpeas (no salt added), drained and rinsed

Topping: I will be doubling this from now on. We LOVED this part.

1 Tbs. olive oil
1 yellow onion, cut into 1/4" thick slices, separated into rings
1/4 cup pine nuts
1/4 cup raisins
1 tsp. ground cinnamon
1 Tbs. honey

Preheat oven to 450 degrees.

Combine the first 5 ingredients in a large bowl. Stir in 1/2 tsp. of the salt. Place potato mixture on a baking sheet. Bake at 450 degrees for 30 minutes or until the vegetables are tender, stirring occasionally.

Bring broth to a boil in a medium saucepan. Stir in the couscous and remaining salt. Remove from heat; cover and let stand 10 minutes. Fluff with a fork and gently stir in chickpeas. Keep warm.

Prepare topping by heating 1 Tbs. oil in a medium skillet over medium heat. Add onion to pan; cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins; cook 2 minutes. Stir in cinnamon; cook 30 seconds. Stir in honey, and remove from heat.

Mound the couscous in the middle of a serving platter. Place the roasted vegetables around the base of the couscous. Spoon the topping over the couscous.

Ras el Hanout

2 1/2 tsp. kosher salt
2 tsp. ground cumin
2 tsp. ground ginger
2 tsp. black pepper
1 1/2 tsp. ground cinnamon
1 tsp. ground corriander
1 tsp. ground red pepper
1 tsp. ground allspice
1 tsp. saffron threads, crushed
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg

Combine all ingredients and store in an airtight container.

Penne with Bacon, Asparagus and Parmesan

2009-10-18T17:00:00.001-04:00

This was stellar! I can't wait to make it again, but then again, I love anything with asparagus.Penne with Bacon, Asparagus and Parmesan

From: Campbell's

1 lb. asparagus, cut into 1" pieces
1 lb. penne
1 Tbs. olive oil
5 strips bacon
2 cloves garlic, sliced
1/2 cup parmesan cheese, grated
2 (15 3/4 oz.) cans cream of mushroom soup
1/2 cup milk
1/2 cup water
1/2 tsp. black pepper

Boil water in a large pot. Place the asparagus in the boiling water and cook for 2 minutes. Remove and cool asparagus by running under cold water, set aside.

Cook the penne in the pot that you cooked the asparagus in for eight minutes. Strain and toss with 1 Tbs. of the olive oil.

Cook bacon in a large skillet over medium heat until crispy. Reserve 2 tsp. of the bacon drippings in the pan. Chop the bacon into large pieces, and saute for 3 minutes with the garlic and the onions. Take off of the heat and set aside.

Combine soup, milk, water, parmesan cheese and black pepper. Mix well. Add soup mixture and cut asparagus to the bacon and onions. Bring to a boil and stir in penne, coating pasta evenly with the sauce.

Cucumber Salad

2009-09-19T17:00:00.000-04:00

This was recommended to go with the Chicken Biryani and it complimented it very well. I can see making it for many other dishes as well.Cucumber Salad

From: Cooking Light, Jan/Feb 2009

1 cucumber, thinly sliced
plum tomato wedges (I used cherry tomatoes, sliced in half)
1/3 cup plain low-fat yogurt
1 Tbs. green onions, chopped
1 tsp. lemon juice
1/4 tsp. ground cumin
1/8 tsp. salt
dash of ground red pepper

Combine yogurt through red pepper. Toss mixture with cucumbers and tomatoes.

Chicken Biryani

2009-09-17T17:00:00.002-04:00

I apologize that my posting has been pretty much non-existent. It isn't that I haven't been cooking, believe me I have a large queue of recipes to put up, it is just that I've been struggling to get some quality one on one time with the computer lately.
Chicken Biryani

From: Cooking Light, Jan/Feb 2009

2 tsp. canola oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 cup onion, chopped
1 jalepeno, seeded and minced
1 tsp. fresh ginger, minced
1 1/2 tsp. garam masala (If you can't find it in your store like I couldn't, I've included a recipe below)
3/4 tsp. ground cumin
1/2 tsp. salt
2 cloves garlic, minced
2 cups plum tomatoes, chopped
1 cup basmati rice, uncooked
1/3 cup golden raisins
1 (14 oz.) can chicken broth
1/4 cup cilantro, chopped
1/4 cup sliced almonds
4 lime wedges

Heat oil in a large non-stick skillet over medium high heat. Add chicken to pan; saute for 3 minutes. Add onion and jalepeno; saute 3 mintues. Add ginger, garam masala, cumin, salt and garlic, saute 30 seconds. Add tomato, rice, raisins and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Garam Masala

From: AllRecipes

1 Tbs. ground cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground pepper
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg

Tropical Rice Fruit Salad

2009-09-07T23:20:00.003-04:00

I honestly have no idea what to call this dish. My husband made it up a couple of years ago and we just can't get enough of it. Everyone who has had it (provided they like coconut), has begged for more. Just ask Jenny, which is why she called me and pitifully pleaded that I make it up and post the recipe. She's desperate.

Tropical Rice Fruit Salad

3 cups cooked rice
1 can coconut milk
1/2 to 1 can sweetened condensed milk
1-2 cups milk (your thickness preference)
Almond flavored Gelatin Dessert, prepared (if you can find it, they sell it at Asian markets)- OPTIONAL
1 large can mandarin orange segments, drained
1 can pineapple tidbits, drained
1-2 cans Fruit Cocktail, drained
1-2 cans Tropical Fruit Mix, drained
1-2 apples, chopped small
Red Grapes, halved

Combine all in a LARGE bowl. You can serve it warm or cold. I like it warm, my husband likes it cold. To each their own.
Basically the fruit you choose to put in is up to you. We usually do whatever we happen to have on hand. But warning: Never bananas. They get too mushy.

This recipe is very flexible, so keep tasting it as you go along. Super yummy. I'm craving some right now.

And... can you believe it? I posted a recipe!

Mango Lassi

2009-08-27T11:00:00.000-04:00

This was great, minus the pistachios on top. That was sick and wrong.Mango Lassi

From: Cooking Light, Jan/Feb 2009

1 cup mango, chopped
1 1/2 Tbs. sugar
1 1/2 cups plain yogurt
1/2 cup 1% lowfat milk
dash of ground cardamom

Combine Mango and sugar in a blender; process until pureed. Add yogurt and milk; process until smooth. Sprinkle with Cardamom if desired. Top with chopped pistachios. (But only if you want to gag)