Hey good lookin, whatcha got cookin?

Multi-grain bread

2012-01-10T12:58:00.000-08:00

Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats
*If you’re using salted butter, just decrease the additional salt by just a bit.
Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in separate bowl.
Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form, 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more!) continue to knead dough for 5 more minutes. Add seeds (if using) and knead for another 15 seconds. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable il spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle.
Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.
Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.

Campfire Cookies

2011-11-16T18:27:00.001-08:00

Start with this:
Then in a bowl mix these:

1 cup butter
1 cup brown sugar
Cream together butter and sugar until incorporated

Add:
2 eggs
2 teaspoons vanilla
Beat thoroughly

Add:
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips, or one giant Hershey's bar, chopped
1 cup mini marshmallows
Stir to incorporate

The most fun part about these cookies is that you actually bake the cookie on top of a whole graham cracker.

Bake at F350°, for no more than 11 minutes (after 11 minutes, the graham cracker will burn).
Some of the marshmallow may toast off the cracker, but simply remove the cracker from your cookie sheet and quickly transfer to a wire rack.
Yields 4 dozen

Chocolate Mousse

2011-11-11T00:49:00.000-08:00

Chocolate Mousse

1 large pckg chocolate pudding

(use jello brand, it just works better)

1 can sweetened condensed milk

1 c water

1 C whipping cream, whipped (can use cool whip or pastry pride)

Combine pudding, condensed milk and water in a mixing bowl. Wisk until smooth. Let set in fridge for 5 minutes. Whip cream with an electric mixer. Fold whipped cream into pudding mixture. It's ready!

The possibilities are endless. It can be piped (via ziploc bag) into cups, on top of cupcakes, etc. Great party dessert in clear plastic cups with a cake ball and some whipped cream...

Chicken and Spinach Stuffed Shells

2011-10-01T23:35:00.001-07:00

1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)

2 cups chopped cooked chicken

2 cups fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened (I think you could get away with one package)

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Makes 8-10 servings.

The Ultimate Twice Baked Potatoes

2011-10-01T23:32:00.001-07:00

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

Loaded Mashed Potato Casserole

2011-10-01T23:30:00.000-07:00

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Serves 12 people.

Mini-Quiche Muffins

2011-08-31T13:56:00.001-07:00

Broccoli and Italian Sausage Egg Muffins - -- UMM, I think I will sub fresh SPINACH for the broccoli. Thanks.

Ingredients

1 pound Italian Sasuce (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions

1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

Chocolate Cobbler

2011-08-10T15:58:00.000-07:00

While perusing cobbler recipes I came across this - haven't tried it but WILL FOR SURE this week. How can it be bad? Cobbler? Good. Chocolate? GOOD! Meat? Good! Custard? Good! (Oh, sorry, slipped into Joey-mode there)

Ingredients:
2 sticks butter
1 1/4 cups sugar
1 1/2 cups self-rising flour

(OR IF YOU DON'T HAVE SELF-RISING FLOUR, just use 1 1/2 cups regular flour, plus 2 teaspoons baking powder, plus 1/2 teaspoon salt instead!)

1 teaspoon vanilla
3/4 cup milk

Chocolate Layer:
1 cup sugar
6 Tablespoons cocoa
2 cups boiling water

Directions

Preheat oven to 350. In a 9x13 glass baking dish, melt the two sticks of butter in the oven.

Meanwhile in a bowl, mix together the 1 1/4cups of sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, but do not stir.

In a separate bowl mix the cocoa and remaining sugar together and sprinkle on top of batter. Do not stir.

Pour the 2 cups of boiling water on top of that (don't stir) and bake for 30-45 minutes. I bake mine until I have a nice golden brown crust. In my oven this usually take about 35 minutes. Serve warm. Great with ice cream

Honey Mustard Dressing

2011-08-07T17:36:00.001-07:00

1/4 cup mayonnaise
1 Tablespoon prepared mustard
1 Tablespoon honey
1/2 tablespoon lemon juice

2011-07-08T23:43:00.000-07:00

Smoked Chicken, Broccoli, and Black Bean Soup

½ cup unsalted butter
½ cup diced carrots
½ cup diced onions
½ cup diced celery
1 cup broccoli stems, diced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried sweet basil
¼ cup dry white wine
4 cups chicken stock, hot
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco
1 cup diced smoked chicken (recipe follows)
1 cup cooked black beans
1 cup broccoli florets
2 cups heavy cream
Salt and ground black pepper, to taste
2 tablespoons cornstarch mixed with a small amount of warm water (optional)

In saucepan, add ¼ cup butter. Saute carrots, onion, celery, and broccoli stems for 5 minutes. Add thyme, oregano and basil; sauté 5 minutes more. Add wine and deglaze pan. Add hot chicken stock and reduce heat by 1/3. Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets. Simmer 5 minutes. Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired). Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

Smoked Chicken:
On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes).Do not allow the grill to get too hot.

Cinnamon Sugar Muffins.

2011-04-10T08:35:00.000-07:00

Just had these for breakfast. Yummers! Next time I would replace some or all of the oil with applesauce, though!

Cinnamon and Sugar Donut Muffins

3/4 cup of sugar
1 large egg
1 1/2 cup of flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly ground nutmeg
1/4 cup of vegetable oil
3/4 cup of milk
1 1/2 tsp vanilla
3 tbsp sugar
1 tsp cinnamon

Preheat oven to 350 degrees. Lightly coat a muffin tin with cooking spray.

In a large bowl, beat together the sugar and egg until creamy. In a small bowl, stir together the flour, baking powder, 1 teaspoon of cinnamon, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined. Divide batter evenly into muffin tin.

I always make mini muffins - so this recipe fills a 24-cup pan perfectly.

Bake until a toothpick inserted into the center of a muffin comes clean, about 10-13 minutes. Let cool for 10 minutes, then remove muffins from tin. In a small bowl, combine 1 teaspoon of cinnamon and 3 tablespoons of sugar. While the muffins are still warm, roll each one in the mixture, coating all sides with the cinnamon sugar.

Salsa

2011-02-25T09:55:00.001-08:00

Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild
¼ cup Chopped Onion
1 clove Garlic, Minced
¼ tsps. Sugar
¼ tsps. Salt
½ cup Cilantro (more To Taste!)
½ whole Lime Juice
If you like your salsa spicy throw in:
1/2 to 1 Jalapeño, Quartered And Sliced Thin
1/8 tsp ground cumin

Directions:

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Sugar Cookies.

2011-02-21T08:00:00.000-08:00

Somehow I avoided all frosting-laden sugar cookies (a major weakness) for all of the Valentines season (but there was plenty of Sees, believe me) but I came across this recipe and just might have to make these for St. Patty's Day.

Ingredients:
3 sticks of salted butter softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
5 cups of all purpose flour

Tip #1: Don't use margarine. Use the good 'ol fattening BUTTER. I like to use salted butter.
Tip #2: Don't use the microwave to soften the butter. Let it sit out on the counter at room temperature until it is softened. If you use the microwave, you may melt it too much, which will impact the texture of your dough and make it too sticky.

Directions:

*Cream the softened butter and sugar together until it is nice, smooth, and fluffy.

*Next, add the eggs one at a time to the butter mixture. I use a hand mixer on low for this.

*Add the vanilla.

*Gradually add the flour and baking powder. I use my hand mixer for this also. Make sure that all the flour is mixed into the dough.

*Chill dough for 1-2 hours to stiffen up the dough. (very important step)

*When your dough has been chilled for the alloted time, preheat your oven to 400 degrees.

*On a clean counter top, generously sprinkle powdered sugar (yep...not flour) onto the counter and begin rolling the dough with a rolling pin. Make sure to add some powdered sugar to your rolling pin and to the top of the dough to prevent it from sticking. (Keep adding a little powdered sugar as needed throughout this process).

Tip #3: I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).

*Use cookie cutters to cut out your desired shapes and set them on an ungreased cookie sheet. Make sure there is at least 1 inch or so in between each cookie.

*Bake at 400 degrees for 6-8 minutes depending on the size of your cookies. As you can see in my pictures, my cookies were extra large (almost as big as the napkin) so I cooked them for 8 minutes.

Tip #4: Do NOT overcook. They may not look done, but they are.

*Let them cool a bit before removing them from the pan.

Tip #5: Chill in the refrigerator before frosting or serving. This helps the cookies to be moist and delicious. :)

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup) Tips #1 and #2 apply
1 brick softened cream cheese (8 oz) Tip #2 applies
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4-5 cups powder sugar, one cup at a time, (I use 4 1/2 cups). Beat until smooth. Add your favorite food coloring to tint it your desired color.

Red Velvet Cheesecake Brownies

2011-01-23T20:04:00.001-08:00

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt

8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.
Makes 16 large brownies or 24 smaller brownies

Sour Cherry Crumb Cake

2010-11-23T20:23:00.000-08:00

Topping:

4 Tablespoons unsalted butter
1/4 cup flour, plus more for dish
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp. salt
1/4 tsp. cinnamoon

Cakes:
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup buttermilk
2 1/2 cups fresh sour cherries, pitted, or frozen dark sweet cherries
(I don't know why you couldn't use some other kind of fruit - I think blackberries or raspberries would be great in this)

1. Preheat oven to 350. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.

2. Make topping, stir together butter, flour, sugars, salt & cinnamon

3. Make cakes: Whisk together flour, baking powder and salt in bowl. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, smooth with spatula. Dot top with cherries, and sprinkle with crumb topping.

4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

Grilled Vanilla Peaches

2010-11-23T20:14:00.000-08:00

I haven't tried this yet, but came across this recipe again and MAN, it sounds delish. Somebody remind me to make these the SECOND I have fresh peaches again next summer.

Peel, halve, and pit 8 freestone peaches.

Preheat grill to high. Combine the juice of 1 lemon & 1 tablespoon veg. oil in a bowl. Add peaches, toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.

Stir together 1.5 Tablespoons packed brown sugar,
2 teaspoons water,
2 teaspoons vailla,
1/8 tsp. cinnamon, and
1/4 tsp. coarse salt.

Brush over peaches. Foil foil to form packet, crimping edges to seal, Grill, covered, for 15 minutes.

Slice peaches, and divide among 8 bowls. Top with vanilla ice cream!

Cafe Rio Pulled Pork

2010-10-26T01:34:00.000-07:00

This is a go-to at my house. I love eating it in salads, or as burritos in some good tortillas (Carolina's if you have a chance!) with fresh cilantro, sliced avocados, and Kraft Green Goddess dressing (I'm too lazy to make my own dressing, and I think this storebought stuff is GREAT with this)

Pork Loin (Pork SHOULDERS shred the best. I buy the huge ones from Costco and cut them into four roasts)

18 ounces Coca-Cola Classic (not diet)
1 cup sugar
1 (7 ounce) can chipotle chiles in adobo sauce
1 teaspoon ground mustard, dry (heaping)
1 teaspoon garlic, minced

Remove Chilies from the can of adobo sauce.
Rinse chilies and can with the coke to get all the sauce. You are using the sauce and not the chilies for this recipe.
Add 1-2 chilies for spice, more if you're daring
Put all ingredients except pork in the blender. Blend until smooth.
Pour over pork in crock pot.
Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.

Pretzel Salad

2010-10-26T00:32:00.000-07:00

2 c	crushed pretzels
3/4 c	margarine, melted
3 Tbsp	sugar
1 pkg	cream cheese (8 oz)
1 c	sugar
1	(8 oz) frozen cool-whip topping, thawed
1 pkg	strawberry gelatin (6 oz)
2 c	boiling water
2 pkg	(10 oz) frozen strawberries

Directions

1 Mix crushed pretzels, margarine and 3 Tablespoons sugar together and press into a 9x13 inch pan. Bake at 400 for 8 minutes. Cool.

2 Mix softened cream cheese and 1 cup sugar. Fold the 2 cups thawed whipping topping into cream cheese mixture and spread over cooled pretzel crust. ( To keep the cream cheese mixture from sticking to your spatula as you spread it, just run it under hot water.) Dissolve strawberry gelatin in boiling water and add frozen strawberries. Chill until syrupy, then pour over the cream cheese layer and refrigerate. Ccut into squares and garnish with whipped topping and a whole strawberry. Enjoy!

Grilled Tomato and Mozzarella sandwiches

2010-10-20T19:44:00.000-07:00

1 loaf sliced white sandwich bread (**I think I would use Sourdough**)
2 pounds salted fresh mozzarella cheese, sliced 1/4 inch thick
4 medium tomatoes, sliced 1/4 inch thick
2 ounces (4 T) unsalted butter, softened

1. Using a 2 1/2 inch round cookie cutter (cup?) cut out bread and mozzarella.

2. Season tomatoes with salt and pepper. Sandwich 1 tomato slice and 1 mozzarella slice between 2 slices of bread. Repeat with remaining tomatoes, mozzarella and bread to use up
loaf of bread.

3. Preheat grill to medium, or heat a grill pan over medium heat. Brush outsides of bread with butter. Grill sandwiches until golden brown and mozzarella is soft but not completely melted, about 5 minutes per side.

7-Minute Frosting

2010-10-20T19:36:00.000-07:00

1 1/2 cups plus 2 T sugar
2 T light corn syrup
2/3 cup water
6 large egg whites, room temperature
1 1/2 teaspoons vanilla

1. Heat 1 1/2 cups of the sugar, corn syrup and water in small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium high, and bring to boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into glass measuring cup.

2. Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium low, and add remaining 2 T sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately

Ultimate Mac-N-Cheese

2010-10-12T10:30:00.000-07:00

7 ounces elbow macaroni

For the bechamel:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups whole milk
1/8 teaspoon nutmeg, freshly grated

For the casserole:
2 tablespoons grated onion
3 cups grated, extra-sharp white Cheddar cheese (try Canadian version from Trader Joe's??)
1 cup grated Gruyere cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the topping:
1/2 cup white panko bread crumbs
1/4 cup whole-wheat panko bread crumbs
2 tablespoons butter

Heat oven to 375 degrees. Cook macaroni for 7 minutes, and drain. While the macaroni cooks, prepare the bechamel by heating the butter in a saucepan over low heat. Whisk in flour, salt and pepper, and stir over low heat until mixture is smooth and bubbling. Remove from heat, whisk in milk, and return to heat. Bring to a boil, stirring constantly, and let the sauce boil 1 minute. Remove from heat and whisk in nutmeg.
Spread half of the cooked macaroni in an ungreased, 2-quart casserole dish. Top with half of the onion, half of each cheese and half of the salt and pepper. Repeat. Pour the bechamel over the macaroni and cheese. Just before baking, spread the panko bread crumbs on top, and dot with butter.
Cover with foil, and bake 30 minutes. Uncover, and bake 15 minutes longer. Makes 6 servings.

Whipped Topping/Frosting Recipe

2010-10-10T07:56:00.000-07:00

I never have whipped cream on hand when I want it - this is perfect to have in my back pocket!

3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
1/4 teaspoon pure vanilla extract

In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

Martha's Lemon Cake Recipe

2010-10-10T07:54:00.000-07:00

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups flour, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 Tablespoon lemon zest
2 cups sugar

2 large eggs plus 3 large egg yolks
1/4 cup plus 2 T fresh lemon juice
1 cup buttermilk
1 lemon, thinly sliced and seeded

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Lemon Curd Recipe

Makes 2 cups

1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (To store, refrigerate in an airtight container, up to 2 weeks.)

Candy Corn Cupcakes

2010-10-07T12:11:00.000-07:00

1 box plain white cake mix
1 cup regular sour cream
1/3 cup vegetable oil
1/2 cup milk
2 eggs

Food Coloring (yellow and orange)
Whipped topping (I think I would use some kind of cream cheese frosting)
Candy Corn

Combine cake mix, sour cream, oil, milk and eggs in large bowl. Mix, divide batter evenly into two separate bowls. Color half the batter with a few drops of orange food coloring (or 1 drop red to 2 drops yellow) Color the other half with a few drops of yellow food coloring. Place cupcake liners into cupcake tins. Fill each liner with 1/4 cup of the yellow batter then top with the orange batter so liner is 1/2 full. Bake according to package directions. Cool cupcakes completely. Just before serving, top each cupcake with a dollop of whipped topping and a piece of candy corn. Makes 24 cupcakes.

Ashlee's Perfect Peanut Butter Cookies

2010-09-30T21:05:00.000-07:00

Peanut Butter Cookies with Dove centers...

½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
1 ¾ cup flour
1 teaspoon baking powder
½ teaspoon salt
1 bag Dove Chocolates

Mix above and form 1” balls. Roll in sugar. Bake at 350 degrees for 12 minutes. Place chocolate Dove in center of cookie during last minute of baking. You want to pull the cookies out of the oven when they seem slightly underdone, leave them on the cookie sheet for a few minutes and then enjoy...the chocolate keeps its shape, but is completely melted inside, hence, perfection!

Spanish Rice

2010-08-11T15:17:00.001-07:00

-2 cups rice
-3/4 c. oil
-1/2 c. tomato sauce
-6 stems cilantro (optional)
-1 tsp. salt
-1 tsp. minced garlic
-4 cups water
-1 tsp. chicken flavored bouillon cube
-Dash of cumin
-Dash of garlic pepper

DIRECTIONS:
1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes.

Stuffed Bell Peppers

2010-08-04T14:49:00.000-07:00

This recipe is different than the one I usually use. Sounds loverly with the turkey & pico de gallo...

Ingredients

1 1/4 lb Ground Turkey Breast Extra Lean
1 cup Fresh Pico De Gallo
2 tbsp Extra Virgin Olive Oil
3 tbsp Low Sodium Soy Sauce
1 1/2 tsp Grill Mates Montreal Chicken Seasoning
4 medium raw Green-bell Pepper
4 tbsp Original Taco Sauce
3 oz Sliced Fresh Mushrooms

Directions

Top bell peppers and scoop out seeds.
Chop up the pepper tops and sliced mushrooms and add to pico de gallo.
Season turkey with Montreal Chicken seasoning, and sauté in skillet with olive oil and soy sauce.
Once meat begins to brown add pico de gallo mixture (chopped onions, tomatoes, cilantro and chopped bell pepper)
Meanwhile coat the hollow bell peppers with olive oil, place in glass baking dish and roast for 15 minutes at 350℉.
Fill roasted peppers with cooked meat and return to oven for 5 minutes.
Top each pepper with dabs of taco sauce to taste.

S’mores Stuffed Brownies

2010-07-21T07:47:00.000-07:00

Preheat oven to 350 degrees. Prepare brownie mix according to package directions. (I'm a brownie purist, I'll be making my own instead of using a mix)

Line foil into an 8x8 inch baking pan and generously spray with cooking spray. Pour half the brownie batter into lined pan.

Layer graham crackers over brownies following with Hershey bars

And 16 large marshmallows.

Pour remaining batter over the marshmallows.

Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely.

Carefully remove foil from edges and cut into 16 squares.

Pink Fizzy Strawberry Lemonade

2010-07-21T07:35:00.000-07:00

1 16 oz. package frozen strawberries (slightly thawed)
1 Can lemonade frozen concentrate
3 Tbsp. Sugar
1 liter Club Soda (chilled)

In blender mix strawberries, lemonade and sugar. Puree until smooth. Chill until ready to serve. Before serving slowly add one liter of chilled club soda.

Excellent Quiche with Peppers, Ham & Onions

2010-06-23T08:07:00.000-07:00

I love me a good quiche, ! I used half & half instead of heavy cream, and it turned out just great.

Melissa's Cookies

2010-05-28T07:35:00.001-07:00

These have to be the best chocolate chip cookies I've ever eaten. Seriously.

1 Cup margarine, softened
≤ C. light brown sugar
π C. sugar
1 – 4 serving size box of vanilla pudding
1 tsp. vanilla
2 eggs
2π C. Flour
1 tsp. baking soda
1- 12 ounce bag chocolate chips

Cream margarine, sugar, pudding and vanilla
Add and blend in eggs
Add flour and baking soda mixture
Add Chocolate chips
Bake at 375 for 8-10 minutes

Honey-Lime Chicken Enchiladas

2010-02-02T16:50:00.000-08:00

I just found this recipe again, after making it several months ago. It's a keeper!

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Pretzel, Hershey Kiss, and M&M Bites

2010-01-27T08:50:00.000-08:00

I have always made these with the waffle pretzels and peanut butter hershey kisses, but these are so much cuter with the M&Ms too. Will definitely be making this kind next time! I will have to experiment with PB M&Ms and regular kisses, or PB kisses and regular M&Ms to see which turns out better.
Pretzel waffle squares
Hershey Kisses
M&Ms

1. Place the pretzel squares on a baking sheet, and top each one with a Hershey Kiss.

2. Cook for 3 minutes in a 200 degree oven.

3. Press an M&M into the center of each Hershey Kiss. Refrigerate for approximately 15-20 minutes or until cool.

Ham, Cheese, Mushroom and Spinach Quiche

2010-01-27T08:31:00.000-08:00

Ingredients

* 2 tablespoons all-purpose flour
* 1/2 teaspoon salt (depending on the ham, may not need any salt)
* pepper
* 1 cup half-and-half
* 3 eggs
* 2 slices Swiss cheese
* 1 recipe pastry for a 9 inch single crust pie
* 1/2 cup chopped fresh spinach
* 1/2 cup sliced mushrooms
* Several slices of ham
* 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Beat together flour, salt, half-and-half and eggs in a medium bowl.
3. Layer Swiss cheese flat in the pie crust. Then ham, spinach, and mushrooms, and pour the flour and egg mixture over mushrooms. Top with Cheddar cheese. (If using canned or frozen spinach, drain very well and mix with egg mixture.
4. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.

•• This is excellent. I used canned spinach and just mixed it with the eggs, and used the white sharp Cheddar cheese (Cabot?) from Costco for the top.

Colman's Spicy Pumpkin Soup - EXCELLENT

2010-01-27T08:28:00.000-08:00

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon red curry paste
1 15-oz can pumpkin (or squash)
1 15-oz can Muir Glen Fire Roasted Diced Tomatoes
1 can Green Chiles
1 heaping cup roasted corn kernels (or canned)
1/2 cup Salsa
1 cup light broth
1/2 of a 14-oz. can coconut milk (or double the recipe and use a full can)
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon honey
Juice from 1 fresh lime

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine. Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper and cilantro. Heat through gently and bring to a slow simmer. Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more honey and/or coconut milk if you need less heat. Serve with blue corn tortilla chips. Makes four servings.

Poppyseed Chicken - tried and true!

2009-11-24T18:28:00.001-08:00

5-6 chicken breasts, cooked and cubed
2 cans cream of chicken soup
8 oz. sour cream
1 roll Ritz crackers, crushed
1/4 cup melted butter
2 T poppyseeds ( I don't think I use nearly this much... )

Place chicken in greased 9x13 pan. Combine soups and sour cream, and most of poppy seeds, and spread evenly over chicken. Spread crumbs over soups, drizzle butter over crumbs, sprinkle a bit more poppyseeds over crumbs.

Bake at 350 for 20-25 min or until bubbly. Serve over noodles (egg noodles) or rice.

Red Velvet Cake.

2009-11-11T07:42:00.001-08:00

[ CAKE ]
1/2 c. Crisco shortening
1 1/2 c. sugar
2 eggs
2 Tbsp. cocoa
2 oz. red food coloring
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. cake flour
1 1/2 tsp. baking soda
1 Tbsp. vinegar
Cream together shortening, sugar and eggs. Make a paste with cocoa and food coloring and add to the cream mixture. Mix salt and vanilla with buttermilk, add alternately with flour to creamed mixture. Mix soda and vinegar and fold into mixture. (Do not beat … fold only.) Bake in two 9″ layer pans for 30 minutes at 350.

[ ICING ]
5 Tbsp. flour
1 c. milk
1 c. granulated sugar
1 stick butter
1/2 c. Crisco shortening
1 tsp. vanilla
Cook flour and milk until thick. Stir constantly. Make sure you cool milk and flour mixture (in refrigerator). Cream together sugar, butter, crisco, and vanilla well with electric beater. Add flour and milk mixture. Beat until right consistency to spread. This should get fluffy like whipped cream.

Red Lobster Cheddar Bay Biscuits

2009-09-18T20:29:00.001-07:00

1/2 cup finely shredded cheddar cheese
2 cups Bisquick (break up lumps before measuring)
2/3 cup milk
2 Tablespoons margarine
1/8 tsp garlic powder
1/8 salt or 1/4 tsp garlic salt
1/4 tsp parsley flakes, cumbled
Heat oven to 400 degrees. Stir cheese into Bisquick. Add milk, mix well.
Cover baking sheet with parchment paper and drop onto paper. Put 2nd baking sheet under first.
Cook in upper 1/3 of oven 12 minutes. Remove from pan.
Melt margarine. Add garlic, salt, parsley. Brush over biscuits. Serve warm. Makes 12.

Layered Cookies in a Jar

2009-06-05T00:12:00.000-07:00

1/2 cup flour
1/4 tsp. salt
3/4 tsp. baking soda

Mix above and pack into a WIDE MOUTH QUART canning jar.

Next layer the following, in order, packing each layer firmly:

1/4 cup brown sugar
1 1/4 cups chips (choc, pb, or M&Ms)
1/4 cup brown sugar
3/4 cup white sugar
1/4 cup cocoa
1 cup flour

Place decorative fabric over lid and seal.

Attach following to the jar -

To make cookies you'll need to add:

3/4 cup butter or margarine
1/2 tsp. vanilla
1 egg

Cream butter, add vanilla and egg. Beat until smooth. Gradually add cookie jar mixture and stir until well blended. Place on cookie sheet and bake 10-12 minutes at 350. Makes 3 1/2 dozen.

Brownies in a Jar

2009-06-05T00:07:00.000-07:00

Layer:

2 1/4 cups white sugar
2/3 cup cocoa
1/2 cup chopped pecans (walnuts would probably work too)
1 1/4 cups flour
1 tsp. baking powder
1 tsp. salt

Directions - pout sugar into QUART jar. Press down. Add cocoa and press down firmly, then pecans. Combine flour, powder, and salt. Pour into jar, press down and seal.

Attach these directions to jar:

Brownies:
1. Empty brownie mix into large mixing bowl. Mix thoroughly. Add 3/4 cup butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into lightly greased 9x13 pan. Bake at 350 for 30 minutes or until done. Cut into 2" squares. Makes 2 doz.

Peanut Butter Chocolate Banana Cream Pie.

2009-01-31T21:09:00.000-08:00

35 vanilla wafers, crushed
1/4 cup butter, melted
2 medium bananas, sliced
2 squares semi-sweet baking chocolate (I just use a handful of chocolate chips)
1/2 cup peanut butter (I used chunky)
2 cups milk
2 pkgs. vanilla instant pudding
2 cups cool whip
2 Tbsp. chopped peanuts

Preheat oven to 350. Mix crumbs and butter, press into pie plate. Bake 5-8 minutes or until golden brown. Cool, then top with bananas.
Make chocolate curls, reserve for garnish (I didn't do this). Microwave remaining chocolate and peanut butter, stir until blended. Drizzle over bananas.
Pour milk into large bowl, add pudding mixes. Beat with whisk, gently stir in 1 cup of cool whip.. Spread over bananas.
Top with remaining 1 cup cool whip (I didn't do this part)
Refrigerate 3 hours or overnight. Top with chocolate curls and peanuts just before serving.

Enjoy!

Playdough

2009-01-13T10:08:00.000-08:00

4 cups flour
2 cups salt
4 cups water
8 tsps. cream of tartar
6 TBS. oil
Food Coloring

Mix together in large saucepan. Cook until it holds together and pulls away from pan. Col and knead. You may add peppermint or almond extract for scent if you wish...

Crockpot Southwestern Chicken

2009-01-08T22:21:00.000-08:00

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Pumpkin Pecan Chocolate Chunk Cookies With Maple Brown Butter Frosting

2009-01-08T22:16:00.000-08:00

2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks

* Whisk together flour and pumpkin pie spice. Set aside.
* In a large mixing bowl, cream butter.
* Add both sugars and beat until light and fluffy.
* Add vanilla.
* Add eggs one at a time and beat until combined.
* Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
* Stir in chopped pecans and chocolate chunks.
* Drop on cookie tray lined with parchment paper.
* Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
* Let cool.

Cookie Dough

You can use an ice cream scooper to get evenly proportioned cookies. And make your cookies look as good as they taste. Just save some chocolate chunks and stick them right on top of the cookie batter before you throw them in the oven.

Maple Brown Butter Frosting

3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring

* Sift sugar and set aside.
* Melt butter over medium heat until golden brown. Watch closely so it does not burn.
* Add butter to sugar, scraping all the butter into the bowl.
* Add milk and maple flavoring. Stir until smooth.
* Spread on top of cookies with an knife or offset spatula.

Peanut Butter and Chocolate Chip Rice Krispies Balls

2009-01-05T19:59:00.001-08:00

Ingredients:
Makes 16 balls

* 2 (1.4-ounce) chocolate-covered toffee candy bars
* 2 cups Rice Krispies
* 1/2 cup chunky peanut butter
* 16 regular-size marshmallows
* 1/4 cup mini semisweet chocolate chips
* Canola oil

Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.

Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave on high until softened, about 30 seconds. (Alternatively, place peanut butter and marshmallows in a heavy saucepan. Stir over low heat until melted, 2 to 3 minutes.)

Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. Pack in decorative tins or arrange on waxed-paper-lined wrappers and tie ends with ribbon. The balls will keep up to one week at room temperature.

Mini Pumpkin Cheesecakes

2008-11-19T14:58:00.000-08:00

CRUSTS - Buy pre=made mini graham crusts. They come 6 to a package, I think?

Or Crust:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons melted butter

Filling:
2 8-oz packages cream cheese, softened
3/4 cup sugar
1 16 oz. can pumpkin
1 1/4 tsps. Cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp. salt
2 eggs

Topping:
2 cups sour cream
2 Tablespoons sugar
1 tsp. vanilla
12 pecan halves

Directions:

1, Combine crust ingredients, press into bottom of 9-inch springform pan; chill.
2. For filling, beat cream cheese and sugar in large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 for 50 minutes.
3. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling, return to oven for 5 minutes. Cool on rack, chill overnight. Garnish each slice with a pecan half.

****This recipe makes 16 minis. Bake them at 350 for 25 minutes. They are better the next day after setting overnight. ****

Mashed Potatoes - a la Food Network

2008-11-19T14:47:00.001-08:00

- serves 8 to 10 -
Ingredients

4 pounds yukon gold (or other yellow fleshed potatoes), cut into 3 inch pieces
8 garlic cloves, peeled and halved lengthwise
1 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 cups milk or half-and-half
Salt and freshly ground white pepper
Procedure

1. Bring a large pot of water to a boil. Add the potatoes, garlic, and salt and simmer, partially covered, over medium heat for 15 to 20 minutes, or until the potatoes and garlic are fork-tender.

2. Drain the potatoes and garlic and return to the pot over high heat. Cook, tossing the potatoes, for 1 to 2 minutes, or until all the moisture is evaporated. Transfer to a large bowl and mash with a potato masher.

3. In a medium saucepan, heat the butter, oil, and milk over medium heat until the butter has melted. Add to the potatoes and whip with a wooden spoon or whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.

To prepare in advance, make up to 4 hours ahead, cover, and keep at room temperature. Reheat gently in the top of a double boiler over medium heat, adding extra milk as needed and adjusting the seasonings.
The Clever Cook Could:

* Peel the potatoes and purée with a potato ricer for a very smooth consistency
* Add 1 cup freshly grated Parmesan cheese or 1 or 2 tablespoons prepared horseradish or a squirt of wasabi paste
* Add 3 finely chopped leeks sautéed in olive oil to the mashed potatoes just before serving

Green Bean Casserole

2008-11-19T14:44:00.000-08:00

Ingredients
For the topping:

* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray

For beans and sauce:

* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

White Chicken Chili - Tried and TRUE

2008-10-28T00:06:00.000-07:00

2 T. oil
1 medium onion, chopped
2 garlic cloves
8 oz. chopped green chilis (2 small cans)
2 15-oz. cans Northern white beans, drained
4 tsp. dried cilantro
1 lb. chicken (3-4 breasts)
3 cups chicken broth
1 cup diced celery
1 tsp. oregano
1/2 tsp. cumin
Salt and pepper to taste

Heat oil, cook onion and chicken. Stir in remaining ingredients. Bring to a boil. Simmer 15 minutes to 1 hour, or until celery is somewhat tender. Serve with sour cream and mont. jack cheese, and tortilla chips!

Tracie's Chicken Enchilada Casserole

2008-10-27T23:58:00.000-07:00

1 cup chopped onion
1/2 cup chopped green pepper
2 T butter
2 cups chopped cooked chicken
4 oz. can green chilis
3 T butter
1/4 cup flour
1 tsp. coriander
1/4 tsp. salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups jack shredded cheese (Half of this goes on TOP)
12 6-inch corn tortillas

Preheat oven to 350.

Cook onion and green pepper in 2T butter til tender. Combine mixture in separate bowl with chicken, green chilis.

For sauce: In same saucepan, melt 3T butter. Stir in flour and coriander and salt. Should be pasty. Pour in chicken broth all at once. Cook/stir until thick and bubbly, then cook/stir 2 minutes more. Remove from heat & stir in sour cream and 1/2 of cheese.

Dip each tortilla in sauce to soften, then layer with chicken mixture in 9x13 dish. Rest of cheese goes on top.

Cook 25 minutes or until bubbly!

Chicken and Corn Chowder

2008-10-22T14:59:00.001-07:00

2 slices bacon, chopped
1 onion, chopped
3 Tbsp. flour
1 lb. Yukon Gold potatoes, peeled and chopped
6 cups chicken broth
4 cups shredded cooked chicken
Kernels cut from 3 ears of corn
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper

1. In a large pot over med-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to med, cook until soft, about 3 minutes. Sprinkles with flour and cook, stirring, until flour smells cooked (like pie crust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil, Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve garnished with tomatoes, avocado, cilantro, squirts of lime, and pepper to taste.

TORTILLA PINWHEELS (160 pieces)

2008-10-10T13:04:00.001-07:00

16 oz. sour cream
2 (8 oz.) packages of cream cheese, softened
2 (4 oz.) cans diced green chilies, well drained
2 c. grated Cheddar cheese
1 c. chopped green onion
8 oz. chopped black olives, well drained
Garlic powder, to taste
Seasoned salt, to taste
10 (10 inch) flour tortillas
Salsa

Mix all ingredients, except tortillas, together thoroughly. Divide the filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap and cut in slices 1/2 to 3/4 inch thick. Yield is about 100 pinwheels. Serve with salsa.

Alicia's Pampered Chef BRIE cheese appetizer

2008-10-10T12:53:00.001-07:00

1 round of Brie Cheese cut in half width-wise
1 jalapeno seeded and chopped
1/2 c. chopped pecans
1/4 c. apricot preserves (this would probably be good with raspberry jam too)

Mix together the jalapeno, pecans and preserves. Place one of the Brie halves in an oven safe dish, cut side up. Spread half the jalapeno mixture over the top. Place the other cheese half on top of the jalapeno mixture, also cut side up. Spread remaining jalapeno mixture over top. Bake at 350 for 15-20 minutes until melty (I don't know if that is a word, but I'll give it a whirl). Let set for at least 10 minutes. I served mine with Wheat Thins.

Trader Joe's Salad

2008-09-17T09:48:00.000-07:00

½ box assini de pepe pasta, cooked

1 bag baby arugala, stems removed and coarsely chopped

1 can Niblets corn, drained

1 container Trader Giotto's fresh bruschetta sauce

1 cup dried cranberries

Apx. ¾ cup salted pepitas

Quattro formaggio cheese

½ bottle Trader Joe's Parmesan Ranch dressing

Align ingredients side by side on a platter. Pour dressing over just before serving.

Then gently toss all ingredients together and serve.

Amberly's New Orleans Spicy Cajun Shrimp

2008-09-09T09:46:00.001-07:00

Cajun Shrimp Butter
¾ pound unsalted butter, at room temperature
2 tablespoons Creole Seasoning
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon granulated onion
1 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce

Creole Seasoning
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
2 teaspoons granulated garlic
1 tablespoon granulated onion

2 pounds large shrimp, deveined

To make the Creole Seasoning, in a small bowl, combine the salt, black pepper, cayenne, thyme, oregano, paprika, and the granulated garlic and onion. Mix well and store in a jar with a tight-fitting lid.

To make the Cajun Shrimp Butter, in a food processor (I use my mixer) fitted with the metal blade, combine the butter, Creole Seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce and Tabasco sauce. Process until thoroughly blended. Set aside.

To cook the shrimp, preheat the oven to 450 degrees. Arrange the shrimp in a 9x13 baking dish and cover with the Cajun Shrimp Butter. (I use the smallest cookie scoop and just put little half scoops of butter all over, it is too hard to spread the butter around).

Bake the shrimp, uncovered, for 10 minutes. Stir the shrimp around and continue baking until the shrimp turn uniformly pink and the translucence is gone from the thickest part of the bodies, about 2 minutes longer.

Pepperoni Roll

2008-08-19T17:05:00.001-07:00

Fluffy Italian bread rolls, filled with seasonings, pepperoni, and cheese
Yield: 8 servings
Ingredients:

1 cup warm water (110 degrees F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons oil
3 cups flour
1 tablespoon dry yeast
1 teaspoon oregano*
1 teaspoon basil*
1 cup (packed) coarsely chopped slices of turkey or beef pepperoni
12 ounces (1 1/2 cups) shredded mozzarella cheese
3 tablespoons grated or shredded parmesan cheese
Warm marinara sauce, for serving (optional)
Instructions:

1. Combine water, salt, sugar, and oil. Add flour and yeast at the same time and mix until thick. Add additional flour if needed, and knead dough for about 10 minutes.

2. Place dough in greased bowl, turning dough over once to grease both sides. Cover and set in a warm place to rise. Allow dough to rise for about 45 minutes.**

3. On a lightly floured surface, roll dough into a 12x16-inch rectangle. Sprinkle dough with oregano and basil. Top with the chopped pepperoni and then a layer of the mozzarella cheese.

4. Carefully roll dough, jelly roll style, starting at one of the shorter (12-inch) ends (not at the wide, 16-inch sides). Pinch dough to seal into a "log".

5. Using a piece of dental floss (approximately 18 inches in length), cut log into 8 slices. To do this, slip the strip of floss under the log and then bring both ends up, crossing over to the other side and pulling taut to cut.

6. Carefully place the 8 rolls in a greased 9x13-inch baking pan. Cover lightly with a towel and set in a warm place for about 25-35 minutes, until almost doubled in size.

7. Remove towel and sprinkle with parmesan cheese. Bake at 350 degrees for 20-30 minutes, until lightly browned and dough is completely cooked. Cover loosely with foil during baking if dough starts to brown too quickly. Serve with warm sauce if desired.

Farmhouse Chicken

2008-08-19T16:55:00.001-07:00

4 tablespoons butter
4 tablespoons flour
2 cup milk
2 boneless, skinless chicken breasts, cubed
4 celery ribs, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounce package of stuffing mix

Instructions:
1. Saute onion, and prepare stuffing mix according to package directions and set aside.
2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.
3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
4. Pour mixture into an 8x8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.

Appetizers.

2008-08-01T07:39:00.000-07:00

Jalapenos, with cream cheese inside, with a chunk of peach and a chunk of pineapple, all wrapped up in bacon and grilled.

MANGO SALSA

2008-07-30T16:36:00.000-07:00

Mango salsa is perhaps the most vibrant example of a triad of flavors.

4 mangos, peeled, seeded and diced
2 red bell peppers, seeded and julienned
4 tablespoons chopped fresh cilantro leaves
Juice from 2 limes
2 jalapeno chili peppers, seeded and chopped
Salt and freshly ground black pepper to taste

In a bowl, combine all of the ingredients and toss well. Serve immediately.

Makes about 6 cups

SWEET FRIED PLANTAINS

2008-07-30T16:35:00.002-07:00

Cheesecake Factory has these served with a Jamaican shrimp dish, along with diced mangoes and black beans. YUM.

2 ripe plantains
4oz. vegetable oil

Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain.

Slide your first finger along the incision and remove the skin.

Place the fruit on a cutting board and cut it into 1/4 inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium.

Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the plantain pieces on their opposite side as soon as the edges turn brown.

Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.

Serve as snack or side dish with any main entrée.

Note: When you buy your plantains, make sure the plantains are yellow ripe with dark spots. The more yellow the plantains are, the better they are for frying.

Mexicorn Salad

2008-07-23T11:28:00.000-07:00

2 ripe avocados, peeled and diced
1/2 bunch fresh cilantro, chopped
3 tomatoes, diced
1 1/2 cup Jack/Cheddar cheese, shredded
1 can black beans, drained and rinsed
1 can mexicorn, drained and rinsed

Combine all above in a large bowl. Mix the juice of 2 limes, 1 Tbsp. olive oil, a pinch of salt, and garlic powder to taste and drizzle over salad. Serve with corn chips.

French Dip Sandwiches

2008-07-02T10:28:00.000-07:00

FIVE ingredients, people! Can't wait to try this one!

3 lb. beef bottom round roast
1 onion, cut into 1/2" slices
14 oz. can beef broth with onions
8 hoagie buns
8 slices of swiss or american cheese

Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all.

Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns.

Slice meat thinly and arrange the cooked beef and onions on the toasted buns, top with a slice of cheese. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping.

Avocado Chicken

2008-06-22T00:53:00.000-07:00

6-8 chicken breasts
salt, pepper and flour
1/2 c. butter
1/2 c. chopped onion
1 garlic clove, minced
1 pkg. fresh sliced mushrooms
2 Tsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 c. chicken stock
1/2 c. white grape juice
1 avocado, peeled and mashed
1 1/2 c. grated Monterey jack cheese , or colby jack

Between waxed paper, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper and dust with flour. Melt 1/4 c. butter and quickly saute breasts, a few at a time until golden. Remove to plate and set aside. Preheat oven to 350. Melt remaining butter in same skillet and saute onin, garlic and mushrooms slowly until cooked, not brown. Stir in flour, celery salt, white pepper, chicken stock and juice. Cook over low heat until thickened, about 4-5 mins. Stir in mashed avocado and 1/2 c. cheese and season to taste. Arrange breasts in 9x13 pan and spoon avocado mix on each and sprinkle with remaining cheese over top of chicken breasts. Bake 20-30 mins at 350 until chicken is cooked and cheese is melted.

Corn & avocado salsa

2008-06-21T11:52:00.000-07:00

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.

Chicken Parmesan Bundles

2008-06-16T09:25:00.000-07:00

4 oz. Brick Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained ***I used a bit less
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
6 Tbsp. KRAFT 100% Parmesan Grated Cheese, divided **I used fresh grated Romano
6 small boneless skinless chicken breasts (1-1/2 lb./750 g), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups pasta sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks, if using. Serve topped with the pasta sauce and remaining 1/4 cup mozzarella cheese.

Taco Salad with Creamy Lime Dressing

2008-06-03T23:18:00.000-07:00

Ingredients
grilled chicken, grilled steak, beans, etc.
vegetables — such as colored peppers, lightly cooked corn, diced tomato, etc.
something from the onion family, like chopped scallions or chopped red onion
shredded red or green cabbage
cheese (a must!) — pepper jack, monterey jack, sharp cheddar, queso fresco, etc.
diced avocado
chopped cilantro
your favorite kind of salad greens
tortilla chips, either crumbled over or served alongside
sour cream, salsa, guacamole — you can serve the salad with a dollop of these toppings, or serve the salsa and guac on the side for chip dipping

For the creamy lime dressing (makes enough for 4 salads):
zest & juice of 1 lime (about 2 tablespoons juice)
1 small shallot, minced
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
1 teaspoon cumin
pinch of coarse salt and freshly ground black pepper
2 tablespoons cilantro, finely chopped

Directions

Prep all your ingredients before dressing the greens, and have them ready to go.

Make the dressing — whisk together all the ingredients until well blended.

Wash and spin dry your salad greens, season them with a little coarse salt and pepper, then toss them with about 2/3 of the dressing. Divide the dressed greens among 4 plates, then top with whatever toppings you’re using. Spoon the remaining dressing over the top of each salad and serve.

Cheesy Chicken & Mushroom Lasagna

2008-05-28T09:49:00.001-07:00

2 boxes lasagna noodles
6 chicken breast cooked, cooled and cut into pieces
2 large onions
3 garlic cloves; minced
4 cups mushrooms, sliced
6 cups grated parmesan cheese (approx)
1 recipe béchamel sauce (below)
1 recipe tomato sauce (below)

1. Sauté onions, garlic, mushroom in a little bit of EVOO for about 5 minutes.
2. Place a small amount of tomato sauce on the bottom of the baking dish
3. Place lasagna noodles on top
4. Make layer as follows:
· béchamel sauce
· chicken
· onion mixture
· tomato sauce
· Parmesan cheese
· noodles

5. Repeat until you have about six layers or the pan is full. Leave enough room at the top to spread some tomato sauce. Sprinkle with Parmesan cheese and dot with butter.
6. Bake in a 400 degree oven covered with foil for about 20 minutes. Remove foil and bake another 10 minutes or until a crust has formed on top.

Béchamel Sauce
2 cups milk
4 TBSP butter
½ cup all purpose flour
Dash of salt
Dash of freshly grated nutmeg

In a heavy bottomed sauce pan, melt the butter and add the flour. Mix together until it pulls into a soft dough.
Add the milk and bring to boil until thickened—stirring constantly.
Add nutmeg. Add salt to taste.
Set aside ready to use.

Tomato Sauce
1 clove garlic
1 onion finely chopped
4 TBSP butter
10 Roma tomatoes (peeled and chopped)
1 tsp dried basil
1 tsp sugar
Salt and freshly cracked pepper
EVVO as needed

Sauté garlic, onion, and dried basil in the butter until the onion is transparent.
Add Roma tomatoes and sugar. Cook for approximately 20 minutes
Salt and pepper to taste

Shrimp and Angel Hair Pasta

2008-05-27T21:16:00.000-07:00

Pair this with a spinach salad with craisins, mandarin oranges, and shaved Romano. Fantastic!

Ingredients
Cooking spray
2 pounds medium shrimp, peeled and deveined
2 cups chopped plum tomato (about 3/4 pound)
1 1/2 cups sliced green onions
1/2 cup sliced ripe olive
2 teaspoons dried dill
1 garlic clove, minced
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese

Preparation: Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; cook 5 minutes, stirring frequently. Stir in tomato and next 4 ingredients (tomato through garlic); cook 4 minutes or until thoroughly heated. Combine shrimp mixture, pasta, and cheese in a large bowl; toss well.

Blueberry Souffle

2008-05-27T21:14:00.000-07:00

1 French bread loaf -- cubed
1 8 oz package cream cheese
1 cup blueberries, frozen
10 eggs -- can use just 8
1/3 cup maple syrup
2 cups milk

Sauce:
1 cup water
1 cup sugar
2 tablespoons cornstarch
2 cups blueberries

Put half of the bread cubes in a 9x13 in glass dish coated with cooking spray. Cube the cream cheese (it's easier to cut when frozen) and place evenly on top of the bread. Sprinkle with blueberries. Put the rest of the bread on top. In a separate bowl, beat eggs, maple syrup and milk and pour evenly over bread casserole.

Spray underside of a piece of foil with cooking spray and place over pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake, covered, for 30 minutes, then uncover and bake an additional 30 minutes.

For the Sauce:
Mix the cornstarch and most of the sugar together in a medium saucepan. Puree the blueberries with the rest of the sugar and a little bit of water (I don't puree them completely, just pulse it a little). Stir the pureed berries and the rest of the water into the sugar/cornstarch mix and cook until thick.

Saucy Steak Strips

2008-05-27T21:13:00.001-07:00

3/4 lb. boneless beef sirloin steak, trimmed and cut into thin strips
1 tbsp. olive oil
1 onion, sliced
1 can (8 oz.) tomato sauce
1/2 c. beef broth
2 tbsp. chili sauce
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) frozen cut green beans, thawed
Hot cooked rice

In a large skillet, brown steak in oil over medium heat. Remove and set aside. In same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for a few minutes. Add the green beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice.

Broccoli Salad

2008-05-27T20:58:00.000-07:00

6 cups broccoli florets
2 cups grapes (Red grapes are prettier than green in this recipe, but I've used both)
About 6-7 slices of bacon, cooked crisp and crumbled
1/2 cup sweet onion, finely chopped (I have forgotten this and it's still great)
1/2 cup sharp cheddar cheese, grated
1/2 cup craisins
1/2 cup peanuts

(By the way, I didn’t measure any of this – just threw in handfuls of everything.)

Dressing:
1 cup mayo (or miracle whip)
1/4 cup sugar
2 T. apple cider vinegar

You could easily make this a main dish by adding a small pasta and some cooked, cubed chicken.

Karen's Salsa

2008-04-30T13:36:00.001-07:00

2 heaping teaspoons minced onion
1 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. oregano flakes
1/4 tsp. granulated garlic
1/2 tsp. dried cilantro

2 cans WHOLE PEELED TOMATOES - or 1 big can

Blend as much as desired, then hand stir-in 3-4 chopped green onions (optional)

Serve with... everything!

Pico De Gallo

2008-04-30T07:50:00.000-07:00

Ingredients:

Five plum (Roma) tomatoes (firm, not soft)
1/2 large or 1 small onion
3 jalapeno peppers
cilantro
lime juice
and salt

These quantities are approximate; you might need to increase or decrease the numbers, depending on the size of the vegetables you find.

Begin by cutting the ends off the jalapenos and chopping them into a small dice.

Throw ‘em in a bowl, seeds and all. If you’re nervous about spiciness, you could decrease this amount at first, adding more later if you think you can handle it. Or, you can scrape the seeds from the jalapenos and discard them, as that’s where a lot of the heat resides.

Now begin dicing the tomatoes. First cut them lengthwise into thin wedges. Then rotate the wedges 90 degrees and slice them into a fine dice. Then throw ‘em into the bowl with the jalapenos and stir.

Now it’s time to dice the onions. First turn the peeled onion on its side and make vertical slices. Then rotate the onion 90 degrees and slice downward to dice. And throw it on top of the jalapenos and tomatoes.

Now chop up a nice-sized bunch of cilantro. Don’t be stingy here! You can cut off the long stems before you start, but there’s no need to peel the leaves from the stems. Chop until it’s relatively fine, but not minced. Throw it into the bowl with the other yummy ingredients.

Then squeeze half of a small lime into the bowl. Add salt to taste. A couple of shakes should suffice. Stir together.

Tortilla Roll Ups

2008-04-30T07:49:00.000-07:00

8 Ounces cream cheese
8 Ounce container of sour cream
2 cups of shredded cheddar cheese
1 small can of chopped green chilies
1 small can of chopped black olives
1 bundle of green onion chopped
garlic salt and accent to taste

Mix all of this yummy creamy thigh sticking goodness together. Spread out over burrito size tortillas and roll up. I wrap them is saran wrap and keep overnight in the fridge. Slice them up (easier when chilled) and serve with your favorite salsa for dipping.

The Soup Nazi’s Mexican Chicken Chili

2008-04-30T07:48:00.000-07:00

1 lb chicken breast fillets (4 fillets)
1 Tbs olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 tsp chili powder
1 tsp cumin
1/4 tsp salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
pinch chopped Italian parsley

1 Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done — about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2 Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3 Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4 Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Nanny’s Corn

2008-04-30T07:47:00.001-07:00

3 can’s shoepeg or white corn
1 block cream cheese
1 stick butter
3 tablespoons milk
chopped jalepenos to taste

Heat all ingredients on stove top then transfer to an oven safe casserole dish, bake at 375 until top turns all brown and bubbly mmmmmmmm goood!

Best Black Bean Dip Ever

2008-04-30T07:45:00.000-07:00

1 can black beans drained
1 green bell pepper
1 small onion
2 or 3 cloves garlic
1 tsp seasoned salt (or more to taste)
1 heaping Tbls ground cumin
dash cayenne pepper
1/4 c oil

In food processor- onions, pepper, garlic and beans. Add spices and mix well.

Heat oil in skillet - pour in bean mix. Cook over medium to high heat stirring constantly. Cook approx. 20 minutes or until bean mix has thickened. Serve hot, warm or even cold with chips, veggies or warm tortillas. Makes an awesome quesadilla filling too.

Jason's Fantastic Salsa

2008-04-29T11:20:00.000-07:00

· 2 cans of Del Monte Diced Tomatoes with Zesty Mild Green Chilies (14.5 oz cans).
· 8 medium/large real ripe tomatoes. Skinned, and diced.
· 1/2 of a large red onion, chopped fine.
· 1/2 of a bunch of fresh cilantro, chopped fine.
· 1 large jalapeño, or 2 small ones. I take out the seeds, and chop fine. Want it hot? Leave 'em in.
· 1 fresh garlic clove, pressed or minced fine.
· 1 juicy lime – squeezed juice.
· Salt and Pepper to taste.

Sausage Spinach Bake

2008-04-29T07:46:00.000-07:00

INGREDIENTS

* 1 package (6 ounces) savory herb-flavored stuffing mix
* 1/2 pound bulk pork sausage
* 1/4 cup chopped green onions
* 1/2 teaspoon minced garlic
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
* 1-1/2 cups half-and-half cream
* 3 eggs
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet; add onions and garlic; cook over medium heat until meat is no longer pink.
In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
Bake at 400° for 30 minutes. Sprinkle with Parmesan cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Yield: 12 servings.

Santa Rosa Chicken Salad

2008-04-08T11:36:00.001-07:00

1 box long grain wild rice-cooked (Uncle Ben's-small box)
3 chicken breast halves-cooked and diced
4 green onions-diced
1 red bell pepper-diced
3 oz. Chinese pea pods-(fresh) remove ends and cut into thirds
2 medium avocados-diced
1 cup chopped pecans
Combine all ingredients, except avocados and pecans, and place in fridge overnight.

Dressing
2 cloves garlic-minced
1/2 t salt
1/4 t pepper
1/3 c rice vinegar (Nakano seasoned rice vinegar)
1 T Dijon mustard
1/4 t sugar
1/3 c vegetable oil
Combine all dressing ingredients in blender. Cover and refrigerate. Mix with salad 2-4 hours before serving. Immediately before serving salad add avocados and pecan

Deviled Eggs

2008-03-18T15:25:00.001-07:00

12 hard-cooked eggs
4 oz. cream cheese, softened
3 Tbsp. mayo
2 tsp. dijon mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika

Cut eggs in half lengthwise. Remove yolks, mix with cream cheese, mayo, mustard, vinegar and sugar.

Spoon mixture into ziplock bag. Cut corner off, and pipe filling into egg white halves. Sprinkle with paprika and optional toppings:

Toppings: crumbled bacon & green onions, sundried tomatoes in oil & fresh basil

Baked Oatmeal:

2008-03-18T15:22:00.000-07:00

1 cup oil (can substitute butter or applesauce)
1 ½ cups sugar (can reduce)
4 eggs
6 cups oats
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk

Combine all ingredients in order listed. Pour into greased 9x13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Serve topped with butter, brown sugar, and milk.

Angel Lush Cake

2008-03-16T23:10:00.000-07:00

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Use toothpicks stuck in all the way around as cutting guides. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

9x9 Brownies

2008-03-15T17:03:00.000-07:00

1 cube butter
1/2 cup cocoa

Melt over low heat in saucepan. Remove from heat. Add:

1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
Chopped pecans, optional. But WHY wouldn't you???

Spread into lightly greased 9x9 pan. Sprinkle a handful of chocolate chips over top. Bake at 350 degrees for 30 minutes.

Chocolate Lovers' Favorite Cake

2008-03-06T11:00:00.000-08:00

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Even though I don't like cake I LOVE this.

Zesty Crockpot Chicken

2008-03-06T10:27:00.000-08:00

4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Place chicken in crock pot. Blend soup, dresssing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles.

Shrimp and Avocado Fettucini

2008-03-06T10:24:00.000-08:00

½ pound dried fettuccine (boiled until al dente)

In large sauce pan stir until mixed, and shrimp is warmed:

3 Tbls olive oil
1 lb. Shrimp peeled and de-veined (I use frozen cocktail shrimp)
3 Tbls chopped fresh parsley
3 cloves garlic, minced
½ red or green jalapeno chili pepper, seeded and minced (wear rubber gloves)
¼ cup dry white wine
1 1/2 cups heavy cream
2 avocados, halved pitted and diced
1 cup grated parmesan cheese (fresh)
4 Tbls. fresh cilantro chopped
1to 2 tsp. fresh lime juice
salt and pepper to taste

Mix sauce with pasta and serve warm with garlic bread.

Turkey Mercedes

2008-03-06T09:59:00.001-08:00

3 heads garlic, peeled
1 Tablespoon black pepper
1 Tablespoon Ground Cumin
1 Tablespoon Dried Oregano
2 Tablespoons Salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fl. Ounce) can frozen orange juice concentrate, thawed
1 16 pound turkey

Directions:
1. Crush peeled garlic cloves, and place into large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.

2. Using a sharp paring knife, pierce turkey breast, thighs, and legs, creating holes for the marinade to penetrate. Pour marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.

3. Preheat oven to 325 degrees.

4. Roast turkey in preheated oven until the internal temp. of the thickest part of the thigh measures 180 degrees, about 5 hours. Baste turkey every 30 to 45 minutes. Once breast has browned, cover loosely with aluminum foil to prevent burning.

Mini Cream Cheese Cakes

2008-03-06T09:57:00.000-08:00

24 oz. cream cheese, softened
5 eggs
1 cup sugar
1 1/2 tsp. vanilla
Topping:
1 pint sour cream
1/4 cup sugar
1 tsp. vanilla

Cream the cheese and eggs. Beat in sugar and vanilla. Use small paper liners in small cupcake pans. Fill mixture to 1/8 inch from top. Bake in preheated, 300-degree oven for 20 minutes. Remove from oven; cool for 5 minutes. Cake will drop.
Mix 1 pint sour cream with 1/4 cup sugar and 1 tsp. vanilla. Put a dollop on top of each cake. Bake 5 minutes more. Remove and cool. Refrigerate. Yields approximately 80 cakes.

Fruity Cream Cheese Pie

2008-03-06T09:56:00.000-08:00

1 small box cook & serve vanilla pudding
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbls. soft butter

Mix dry ingredients together with butter, add 1 egg and 1/2 cup milk. Combine and beat for 2 minutes. Pour into greased 9-inch pie pan. Place 3 cups of sliced peaches (or whole blueberries) on top of the above in the pie pan. Set aside.

Mix together:
8 oz. cream cheese
1/2 cup sugar
1/4 cup of mashed peaches (or mashed blueberries)

On top of fruit in pie pan - start to spread cream cheese mixture from the middle of the pan and spread toward the outer edge, stopping 1 inch from edge (makes a crust). Set aside.

Mix together:
1 Tbls. sugar and 1/2 tsp. cinnamon

Sprinkle the cinnamon mixture on top of cream cheese spread. Bake pie at 350 degrees for 35-40 minutes. Serve cold from refrigerator.

Nancy’s Easy Fruit Cobbler

2008-03-06T09:55:00.002-08:00

3 cans pie filling - (cherry, peach or any berry - or a fresh fruit pie filling recipe)
1 Tbls. lemon juice
1/2 cup or 1 stick butter
1 yellow cake mix
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. In a sauce pan, melt butter, dump in yellow cake mix, add pecans, if desired. Mix until crumbly. Set aside. In a 9x13 baking pan, combine filling and lemon juice, put crumbled mixture on top of fruit and bake for 30 minutes until lightly brown.

Fruit Dip

2008-03-06T09:55:00.001-08:00

6 oz. cream cheese
1/4 cup orange juice
7 oz. marshmallow cream

Blend together and serve as a dip for apples, strawberries, bananas, pineapple, oranges, etc...

Poppy Seed Bread

2008-03-06T09:54:00.000-08:00

Serves: 24 - Sweet, heavy bread that can be made entirely from food storage items. Great for breakfast.

3 cups all-purpose flour
2 cups sugar
1 1/2 tsps. salt
1 1/2 tsps. baking powder
1 1/2 Tbls. poppy seed
1/4 cup egg white powder
3/4 cup warm water
1 1/2 cups milk (may make it up from powdered)
1 6-oz. jar pears (baby food)
1/2 cup vegetable oil
1 1/2 tsps. almond extract
1 1/2 tsps. butter flavoring
1 1/2 tsps. vanilla

Preheat oven to 350 degrees. Mix flour, sugar, salt, baking powder and poppy seeds in large bowl. In separate bowl, mix egg white powder with 3/4 cup warm water until dissolved and frothy. Add milk, baby pears, oil and extracts and mix well. Add wet ingredients to dry ingredients and whisk until just mixed. Pour into two loaf pans, a bundt cake pan or muffin tins that have been sprayed with non-stick spray. Bake loaves approx. 50 minutes, bundt cake approx. 40, muffins approx. 20 minutes.
One slice of bread equals 28% fat, 5.25 fat grams and 172 calories.

Quicky Tricky ( No-Bake ) Cookies

2008-03-06T09:53:00.002-08:00

2 cups sugar
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
3 cups quick oats
1 cup creamy peanut butter

Serves: 45
When done right, these are rich and creamy like fudge.

Boil sugar, butter, cocoa and milk for 1 minute in saucepan. Add vanilla, oats and peanut butter and mix well. Drop by teaspoonfuls on waxed paper or lightly buttered cookie sheet. Chill until hardened, approximately 30 minutes. One cookie equals 38% fat, 4 fat grams and 97 calories.

Peanut Butter Balls

2008-03-06T09:53:00.001-08:00

Serves: 30 - Easy candy the kids can make.

1 1/4 cups powdered sugar
1 cup peanut butter - (creamy OR crunchy)
1 cup dry milk powder
1 cup honey

Combine all ingredients in a medium-sized bowl. Roll dough into 1-inch balls and set on waxed paper. Chill until hard. For a variation, mix only powdered sugar with peanut butter until it’s the consistency of dough. Roll into balls, set on waxed paper and chill.

Handmade Ice Cream - Camping Style

2008-03-06T09:51:00.002-08:00

1/2 cup chocolate milk
6 Tablespoons table salt
1 Tablespoon sugar
1/4 teaspoon vanilla
Ice
Pint and Gallon size ziplock baggies

Place Ice and Salt in large baggie. Place milk, sugar and vanilla in small baggie and zip. Place small baggie inside large baggie, zip and shake for 5 minutes. Remove small baggie and wash carefully to remove salt before opening. (can also make mint and chocolate chip flavors.)

Mexicali Pizza

2008-03-06T09:51:00.001-08:00

1 (10 oz.) prebaked thin-crust Italian pizza crust
1 (15 oz.) can black beans
6 oz. (1 1/2 cups) shredded Mexican cheese
1/2 cup salsa
1/3 cup chopped cilantro or sliced green onions

Heat oven to 450 degrees. Place pizza crust on ungreased sheet. In medium bowl, combine all remaining ingredients; mix well. Spoon over crust. Bake at 450 degrees for 8-10 minutes or until crust is golden brown and cheese is melted. To serve, cut into wedges.

South of the Border Wraps

2008-03-06T09:50:00.004-08:00

1 cup cooked rice
1 15 oz. Can Kidney beans, rinsed and drained
1 15 1/2 oz. Can whole kernel corn, drained
1/2 cup chopped orange bell pepper
1 8 oz. Jar thick and chunky salsa (1 cup)
2 Tablespoons chopped fresh cilantro
8 flour tortillas
1 cup shredded taco-seasoned cheese (4 oz.)

Mix rice, beans, corn, bell pepper, salsa and cilantro. Spread 1/2 cup of the rice mixture over each tortilla to within 1 inch of the edge. Sprinkle each with 2 tablespoons cheese.
Fold opposite edges of each tortilla toward center over filling.
Roll up open end of tortilla toward opposite edge.

Place 4 wraps, seam side down, in square microwaveable dish,
9X9X2 inches. Microwave uncovered on high for 2 to 2 1/2
minutes, rotating dish 1/2 turn after 1 minute, until heated
through. Repeat with remaining wraps. Makes 4 servings.

Peanut Butter & Chocolate Cookie Cups

2008-03-06T09:50:00.003-08:00

3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup sugar
1 1/2 cups flour
1 11-oz. pkg. Nestle Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 oz.) Sweetened Condensed Milk
1 tsp. vanilla

• PREHEAT oven to 350. Heavily grease 36 mini-muffin cups.
• BEAT butter & sugar in small bowl until creamy. Add flour and beat until moist & crumbly. Roll rounded teaspoon dough into a ball;
press onto bottom & half way up side of muffin cup. Repeat with remaining dough. Press 5 morsels into each cup.
• BEAT eggs in medium bowl with a wire whisk. Stir in sweetened condensed milk & vanilla. Spoon into muffin cups, filling almost to the top of each cup.
• BAKE 15 - 18 minutes or until centers are puffed and edges are slightly brown. Remove from oven to wire rack(s). Gently run knife around edges of cakes. Let centers flatten. While still warm, top cakes with half of remaining morsels (they will soften & retain their shape). Repeat with remaining morsels. Cool completely in pan. Release cakes from cups with tip of knife.

Honey Butter

2008-03-06T09:49:00.001-08:00

Ingredients:

½ cup butter, softened
½ teaspoon vanilla
½ cup honey

method:
whip softened butter until light and fluffy. add vanilla and honey gradually. beat for 20 minutes. makes 1 cup.