Saturday, December 27, 2008
Mix Lemon Jello as directed on package. Add 1 Can Crushed Pineapple (Save Juice) Add 1 cup chopped walnuts, Cut up 1 small bottle of marachino cherries (save juice), 1 1/2 cup marshmellos, 2 cut up bananas.
Mix all together in a 9 x 12 glass pan and let set.
1 cup of juice (pineapple jc and cherry jc combined) add water to make a cup if not enough.
1/2 cup Sugar
2 Tbsp corn starch
1 well beaten egg
Mix over heat until thickened.
Then mix into 1 cup of Whipped Cream (cool whip won't work)
Spread over jello salad.
Tuesday, December 23, 2008
1/2 lb. fresh mushrooms, sliced
2 T butter
2 14 oz cans chicken broth
5 chicken breasts
1 14 oz can artichoke hearts, drained
3/4 stick butter
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
1 1/8 cup half and half
3/4 cup shredded Parmesan cheese
1/2 tsp dried rosemary
Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts (I like to chop them into smaller pieces.) Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking. This recipe freezes well- just wrap tightly in plastic wrap and freeze before you bake it.
Sunday, December 21, 2008
Kneaders Raspberry Bread Pudding
(I found this recipe on the sister cafe blog & it sounds so great!)
1 1/2 loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 teaspoon vanilla
In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice
Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.
1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar
Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.
* 20 oz. can of crushed pineapple
* 1 can of cranberry jelly with berries
* 1/4 cup of sugar
* 2 green peppers
* 1 jalapeno pepper
* 1 bunch of green onions
* 1 bunch of fresh cilantro
Chop green peppers, jalapenos, green onions, and cilantro very finely. In a serving bowl mix cranberry jelly, crushed pineapple, green peppers, jalapeno, green onions, cilantro and sugar. Once well mixed refrigerate for at least 1-3 hours before serving. Serve with chips or in a warm crockpot on top of "lil smokies"
Tuesday, December 16, 2008
here is the recipe for the one I made for my mom's 50th birthday!!
2 T EVOO
3 large garlic cloves, minced
2 cans (14.5 oz ) Italian diced tomatoes
1 t Italian seasoning
1 T brown sugar
Salt and pepper to taste
3/4 oz fresh basil leaves, thinly sliced
16 oz penne rigate pasta
15 oz ricotta cheese
12 oz fresh mozzarella, thinly sliced
Preheat oven to 400°F. Place a large pot of water to boil to cook the pasta. While the water is coming to a boil, sauté the garlic with 2 T EVOO. Stir in tomatoes, brown sugar, and seasonings. Simmer 5-10 minutes then stir in basil and turn off heat. While sauce is simmering, add salt to boiling water and cook the pasta to just under al dente – it should have a nice bite left to it. Drain pasta and add ricotta cheese to the hot pasta pot. Mix in the tomato sauce and pour into large baking dish. Top with the fresh mozzarella and bake until top is brown and bubbly, about 15 minutes.
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Friday, December 12, 2008
20 ounces cranberry juice
10 ounces apple juice
3 3/4 ounces pineapple juice, frozen concentrate -- thawed
3 3/4 ounces lemonade, frozen concentrate -- thawed
3 cinnamon sticks
In a large saucepan combine juices, concentrates and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold
Thursday, November 6, 2008
Prep Time: 10 min.
Bake Time: 50 min.
Decoration Time: 20 min.
Yield: Makes 2 acorn cakes (each acorn serves 8).
2 boxes (18.5 oz. each) Devil’s Food Cake mix 1 can (16 oz.) vanilla frosting Brown food coloring (or green and red to make brown) 1 can (16 oz.) chocolate frosting 3 cups SNICKERS® Brand Miniatures 2 pieces TWIX® Brand Caramel Cookie Bar Minis 1 1/2 quart oven-safe glass bowl 1 (9"x13") cake pan Waxed paper 1. Prepare both cake mixes according to box directions. Divide batter between buttered oven safe glass bowl and buttered and waxed paper lined oblong cake pan.
2. Bake both cakes in a preheated 350°F oven for approximately 40 to 50 minutes or until an inserted toothpick comes out clean. Cool cakes in pans for 10 minutes, then remove and cool completely.
3. Cut both cakes in half. Use photo as guide to cut the flat cake into bottom portion of acorn. Use half moon shaped cake as acorn top. Push cake against the straight edge of flat cake to form acorn.
4. Tint vanilla frosting beige with several drops of brown food coloring. Cover bottom of acorns. Cover acorn tops with chocolate frosting. Arrange SNICKERS® Brand Miniatures around acorn tops, using a TWIX® Brand Caramel Cookie Bar Minis for the stem.
Monday, October 27, 2008
adapted from Barefoot Contessa at Home
makes about 36 cupcakes
For the Cupcakes
1 1/2 cups vegetable oil
2 cups sugar
5 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
4 ounces sweetened shredded coconut
For the Frosting
8 ounces cream cheese, softened
1/2 cup butter, at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 pound powdered sugar, sifted
3 ounces sweetened shredded coconut
Preheat the oven to 350F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted witht he paddle attachement, mix the oil and sugar on medium high speed for 2-3 minutes, until thouroughly combined. Add the eggs one at a time, making sure to beat well in between each addition. Scrape the bowl down once during the mixing of the eggs. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture and the buttermilk alternately, beginning and ending with the dry ingredients. Mix just until combined. Fold in the 4 ounces of coconut with a rubber spatula.
Fill the lined cupcake pans 3/4 full. Bake for 25 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
Saturday, October 18, 2008
5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving
Preheat oven to 350 degrees F.
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.
Wednesday, September 10, 2008
Butternut Squash Soup
1 butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. At Thanksgiving Point Harvest Restaurant they serve roasted pumpkin seeds on top of this soup.
Coconut Swirl Brownies
from Martha Stewart's Cookies
Makes 9 large or 16 small
1/2 cup unsalted butter, cut into small pieces
3/7 cup plus 1 tablespoon sugar
1/3 cup sweetened condensed milk
2/3 cup unsweetened shredded coconut
1 large egg white
2 1/4 teaspoons vanilla
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
Preheat oven to 350F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
Stir together 1 tablespoon of sugar, the condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl.
Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a bowl.
Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 teaspoons vanilla. Add flour mixture; stir until well combined.
Pour one-third of the chocolate batter into the prepared pan. Spread evenly with an offset spatula. Drop dollops of the coconut mixture (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining coconut mixture on top.
Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until a cake tester inserted into the middle of the brownies comes out with a few crumbs, but is not wet, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.
Saturday, July 26, 2008
Thursday, June 12, 2008
This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious!
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.
Tuesday, June 10, 2008
Pound cake, cut into 1-inch-thick slices
Fruit leather (we used FruitaBü Organic Smoooshed Grape Fruit Twirls)
An assortment of candies and jellies for sweet toppings and sushi sides
Wednesday, June 4, 2008
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
Course sugar for top of scones
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F. Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened.
Separate dough into 12 circles and coat with course sugar.
Bake 15-20 minutes or until golden brown on the bottom.
Adapted from Rachael Ray show
1 tablespoon orange marmalade
1 lemon (juice and zest)
3 tablespoons EVOO – Extra Virgin Olive Oil
Salt and pepper to taste
3 oranges, skin and white outer pith removed, then sliced into 1/4 inch rounds
5 cups arugula (or mixed fancy greens)
Whisk together the marmalade, lemon juice and zest, salt, pepper, and EVOO. I let people make their own salad by arrange arugula and orange discs on plate and drizzle with dressing.
1 pie crust (frozen or refrigerated)
1-1/2 cups shredded cheddar cheese
1 cup chopped broccoli thawed (I freeze my own or you can use frozen from store)
1 cup cream
½ cup milk
Salt and pepper to taste
1 t Italian Seasoning or 1 T fresh herbs
Preheat oven to 400°F. Let frozen pie crust thaw while preheating oven and then cook for ten minutes. Remove from oven and turn oven to 375°F. Sprinkle half of the cheese evenly onto bottom of crust and top with broccoli. Beat eggs, cream, milk and seasonings until well blended; pour over ingredients in crust. Top with remaining cheese. Bake 45 minutes and let stand 10 minutes before serving.
Sunday, June 1, 2008
Adapted from Rachael Ray
8 T butter
1 cauliflower head, cut into florets
Coarse sea salt and freshly ground pepper (to taste)
1 pound linguine
10 fresh sage leaves or ½ teaspoon dried sage
2 T fresh thyme or ½ teaspoon dried thyme
1 T minced garlic
¾ cup chopped fresh parsley
½ cup freshly grated Parmesan
½ cup breadcrumbs & more Parmesan to serve at the table
Boil large pot of water for pasta. In a large skillet, melt 2 T butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt and sauté for 10 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 5 minutes. Cook linguine in salted boiling water until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
In pasta pot, melt remaining 6 T butter over medium heat. Stir in sage, thyme, and garlic; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine and add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.
Adapted from Rachael Ray
2 T EVOO
1 T onion flakes
3 large garlic cloves minced
2 14 oz cans stewed tomatoes
1 T Italian seasoning
Salt and pepper to taste
10-12 leaves fresh basil, thinly sliced
1 pound ziti with lines
1 pound thin asparagus (trimmed and chopped into 1 1/2 inch pieces on an angle)
1 cup frozen peas
1 cup ricotta cheese
1 cup freshly grated parmigiano cheese
½ pound fresh mozzarella, thinly sliced
Preheat oven to 400°F. Place a large pot of water over high heat and bring to a boil to cook the pasta. While the water is coming to a boil, sauté the onion flakes and garlic with 2 T EVOO over medium heat. Stir in tomatoes and crush them with a potato masher. Season the sauce with Italian seasoning, salt and pepper to your taste. Cook five minutes more then stir in basil and turn off heat.
While sauce is simmering, add salt to boiling water and cook the pasta to just under al dente – it should have a nice bite left to it. After the pasta has been cooking for 5 minutes, add in the asparagus. Add frozen peas a minute before draining. Drain pasta and veggies, reserve ½ cup of the starchy pasta water. Add ricotta and half the Parmigiano cheese to the hot pasta pot. Add the hot pasta and veggies back to the pot and stir to coat evenly. Add the pasta water.
Pour half the sauce into a large baking dish. Add all of the ziti to the dish and top with remaining sauce. Dot the top of the ziti with mozzarella and remaining Parmigiano. Place in oven until top is brown and bubbly, about 12 minutes.
Tuesday, May 27, 2008
1 cup margarine
1 cup water
1/3 cup cocoa
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
½ cup buttermilk
1 ½ tsp vanilla
Set oven to 350 degrees. Bring water, butter, and cocoa to a boil stirring constantly. Remove from heat and set aside.’
Mix flour, sugar soda, and salt in a large bowl. Stir in eggs, buttermilk, and vanilla. Add cocoa mixture and mix until well blended. Pour into greased
15 ½ x 10 ½ x 1 inch baking pan. Bake at 350 for 30 minutes
Frost when still warm
¼ cup butter
3 Tbsp cocoa
1/3 cup buttermilk
heated until warm and soft.
Mix in 2 ¼ cups powdered sugar
½ tsp vanilla
1/3 cup chopped nuts (optional)
Monday, April 28, 2008
1 lb. hamburger
1 T Italian seasoning
1 T dried parsley
½ t fresh ground pepper
1 t salt (or to taste)
1 t onion powder
½ t garlic salt
1 T minced garlic
1 can green beans
1 can corn
4 spears celery chopped
4 large carrots chopped
6 cups chicken broth
2 large cans stewed or diced tomatoes
1 small can tomato sauce
1 cup barley, uncooked
2 cups water
Brown hamburger and add seasonings to it. Combine all ingredients in slow cooker. Cook on high for 1 hour and then on slow for 5-6 hours or until vegetables are cooked to your liking.
1 can (14.5 ounce) Italian stewed tomatoes
2 T tomato paste
2 t fresh herbs chopped or ½ t crushed dried herbs
Real sea salt and cracked black pepper to taste
1 can (2.25 ounce) sliced olives
Place all ingredients except olives in medium sauce pan and bring to a boil. Let simmer for 5 minutes or until of desired consistency. Add olives and heat through. Serve over pasta. My favorite is Spinach cheese ravioli.
Adapted from Rachael Ray
12 whole wheat lasagna noodles 2 t olive oil 8 ounces Portobello & Button mushrooms, chopped 1/2 teaspoon salt 4 cups marinara sauce (I make my own-but you can use store bought)1 (15-ounce) container ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 egg, lightly beaten Freshly ground black pepper to tastePinch ground nutmeg 1/4 cup grated Parmesan 1 cup grated mozzarella cheese
Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto waxed paper to prevent them from sticking. Preheat the oven to 375 degrees F. Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.
4 cups water
6 mint herbal tea bags
1 can frozen raspberry lemonade
1/2 cup sugar, (or to taste)
1 package frozen strawberries (sweetened)
10 ice cubes
In the morning or the night before, heat 4 cups water to boiling. Add the mint tea bags and let sit for 5 minutes. Take bags out and put tea in the refrigerator for at least 2 hours. Mix raspberry lemonade, but use only 2 ½ cans of water. In a blender, place ice cubes, 2 cups of tea, the frozen strawberries and sugar. You can start with 1/4 cup of sugar and then add more as you blend. As the ingredients blend, you may need to add more tea if it gets to thick to process. When the mixture is well blended, pour into the lemonade. Serve immediately for a slushy drink. You can add more ice if you want it really slushy, but then decrease the water when making up the lemonade.
1 t celery seed
1 T fresh oregano
1 t lemon rind
1 t coarse salt
2 T freshly squeezed lemon juice
1/4 t freshly ground black pepper
1-2 heads Boston lettuce
Optional vegetable garnishes:
grape tomatoes, cucumbers, celery, carrots,
sugar snap peas, red peppers, radishes...
or any other yummy veggie!!
In a bowl, whisk together everything except lettuce and veggies. Clean and dry whole lettuce leaves. Place leaves in serving bowl and drizzle with dressing. Garnish with veggies if desired. Serve immediately. Excellent with fresh veggies from your garden!!
4 oz Baker’s semi-sweet Chocolate
1 stick butter
1 cup powder sugar
2 egg yolks
6 T flour
Preheat oven to 425 degrees. Melt chocolate and butter (on stove or in microwave for 30 second increments.) Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and yolks one at a time with whisk and then mix in flour until well blended. Divide batter between ten paper-lined medium muffin cups. Bake for 10 minutes until sides are firm but centers are soft and let stand for 1 minute. So yummy with a side of vanilla icecream and a little powdered sugar!
Monday, April 21, 2008
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
Friday, April 18, 2008
1 package Baby Spinach leaves
1 chopped head of Romaine Lettuce
1 half chopped Purple onion
1 bag Almond Accents Toffee Flavored (Found in produce section)
2 Cups Strawberries cut up in fourths
We topped our Salad with T.Marzetti Poppyseed Dressing which is found in the cooler by the produce along side the Lighthouse Dressing.
You could add cooked chicken pieces and crumbled bluecheese.
Thursday, March 20, 2008
1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice
Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Toasting the coconut that forms the nests adds a natural straw color as well as a pleasant crunch and nutty flavor to these whimsical cupcakes. Easter egg candies come in many different sizes; use as many as will comfortably fit in each nest.
3/4 cup sweetened shredded coconut
1 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup sour cream
2 Tbs. vegetable oil
1/2 tsp. vanilla extract
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
2 eggs, at room temperature
Vanilla buttercream for frosting cupcakes
Easter egg candies for decorating
Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes.
Line a standard 12-cup muffin pan with paper or foil liners.
In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.) Makes 12 cupcakes.
Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).
This contemporary recipe for eggs Benedict calls for sliced honey-cured ham and toasted sourdough bread spread with a piquant green onion butter. Classic hollandaise is made foolproof by whisking cubes of chilled butter into the warm yolks, which helps keep the sauce from separating.
For the green onion butter:
8 Tbs. (1 stick) unsalted butter, at room
3 green onions, white and light green portions,
For the hollandaise sauce:
6 egg yolks
2 Tbs. milk
2 1/2 sticks chilled unsalted butter, cut
into 1/2-inch cubes
1/4 cup fresh lemon juice
Coarse salt and cayenne pepper, to taste
1 1/2 lb. thinly sliced cooked honey-cured ham
12 slices sourdough bread
1 tsp. coarse salt
2 Tbs. distilled white vinegar
4 green onions, white and light green portions,
Paprika for sprinkling
To make the green onion butter, in a bowl, using a wooden spoon, mix together the butter and green onions until evenly blended. Set aside.
To make the hollandaise, in the top pan of a double boiler or in a heatproof bowl, whisk together the egg yolks and milk. Place the pan or bowl over but not touching barely simmering water in the bottom pan of the double boiler or in a saucepan and continue to whisk until warm and frothy, 4 to 5 minutes. Whisk in the butter pieces a few at a time, beating after each addition until fully incorporated before adding more. Continue to whisk until all the butter has been incorporated and the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes total. Stir in the lemon juice and season with a pinch each of salt and cayenne pepper. The sauce can be kept warm over barely simmering water for up to 3 hours, stirring from time to time.
Preheat an oven to 200°F. Wrap the sliced ham in aluminum foil and place in the oven to warm. Toast the bread slices, then spread them lightly on both sides with the green onion butter. Keep warm until serving.
To poach the eggs, in a large fry pan, pour in water to a depth of about 1 1/2 inches. Add the salt and vinegar and bring to a boil over high heat. Reduce the heat so that the water is just below boiling. Working quickly and being careful not to crowd the pan, break an egg into a saucer and gently slip it into the water. Repeat with more eggs, keeping them well spaced. Cook just until the whites have set and the yolks are glazed over but still soft, 3 to 4 minutes. Using a skimmer or slotted spatula, carefully remove the eggs from the water, letting them drain well, and place on a plate; keep warm. Repeat with the remaining eggs.
To serve, place 2 toasted bread slices on each warmed individual plate. Top each slice with an equal amount of the ham, then place a poached egg in the center of each slice. Spoon an equal amount of the hollandaise sauce over each egg. Sprinkle the top with chopped green onion and paprika. Serve immediately. Serves 6.
Adapted from Williams-Sonoma, Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).
You could omit the onion butter and use the english muffins instead, but I love the sourdough!)
Monday, March 17, 2008
1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin
Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.
Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)
If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens
Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)
Mix all ingredients in blender until well blended. Chill before serving.
Don't forget tortilla strips for the top of the salad!
Wednesday, February 27, 2008
Wild Mushroom Ravioli with Butter and Parmesan Sauce
2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan
Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.
Grilled Pineapple with Nutella
2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
3 tablespoons chopped toasted hazelnuts
Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.
Sunday, February 3, 2008
1 cup flour
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbsp butter, melted
1/8 cup sugar (if desired)
1. Whisk together flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour batter onto griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook crepe for about 2 minutes or until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with your choice of toppings!
Thursday, January 31, 2008
1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt,and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Makes 16 to 24 bars.
Looks so healthy and filling!
I got this recipe from 101cookbooksdotcom/heidiswanson
Friday, January 25, 2008
Peanut Butter Squares
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup peanut butter
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsweetened baking cocoa
1 tablespoon milk
1 1/2 cups powdered sugar
1/4 cup crunchy peanut butter
2 to 2 1/2 tablespoons milk
Monday, January 21, 2008
5 ounces Nabisco's Barnum's Animal Crackers
3 tablespoons sugar
4 tablespoons unsalted butter, melted and kept warm
1 1/4 cups (8 3/4 oz.) sugar
1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
1/3 cup juice (from about 2 lemons)
2 large eggs plus 1 large egg yolk
1/2 cup (3 1/2 oz.) sugar
2 tablespoons cold butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch of salt
FOR THE CRUST
Adjust an oven rack to the lower-middle position and preheat the oven to 325F. In a food processor, process the animal crackers until you have fine crumbs. You should have about 1 cup. Add in the sugar and pulse. In a steady stream, add the butter while pulsing, about 10 1-second pulses. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown. The instructions say 15 to 18 minutes, but mine was done at about 12 minutes, so keep an eye on it. Cool on a wire rack to room temperature. When cool, wrap the pan with 2 18-inch square pieces of foil. Set the pan in a roasting pan.
FOR THE FILLING
Process 1/4 cup of the sugar and the lemon zest in a food processor until the zest is broken down and the sugar turns yellow. Transfer to a small bowl and mix in the rest of the sugar.
In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 5 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth - about 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. Add the lemon juice, vanilla and salt and mix to combine. Add the cream and mix until incorporated, about another 5 seconds. Give the bowl a final scrape and pour the mixture into the prepared springform pan. Fill the roasting pan with enough water to make it about halfway up the sides of the pan. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. The center should read about 150 degrees F. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the water bath in the oven for about an hour. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for 2 hours.
FOR THE CURD
While the cheesecake is baking, heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
When the cheesecake is cook, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better. To serve, remove the sides of the springform pan and cut into wedges
Saturday, January 19, 2008
Total Time:1 hr 5 min
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti 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 (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
Total Time:20 min
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
1 OREO Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Baking Chocolate, melted
Prep Time:10 min
Total Time:35 min
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Mayo Light Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped
PREHEAT oven to 375°F. Place chicken in lightly greased 13x9-inch baking dish; set aside.
MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
Tuesday, January 15, 2008
1 Cup Cashews
1 cup grapes halfed
1 cup pineapple tidbits
2 celery stalks
2 pkgs. pasta (bowties and corkscrews)
green onions(as much as you like) I put about 5
1 cup mayo
light house cole slaw dressing (in the refrigerated part by the produce)
chop everything up and add cooked pasta and cooked and shredded chicken. Add dressing just before serving. serve on rolls or crossants or by itself!!
From the kitchen of Kristen Harris