Ingredients:
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten
Frosting Ingredients:
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 - 1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes
Preparation:
1. To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).
4. Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t overmix.
5. If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes.
6. Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.
7. Place about 2 inches apart on prepared baking sheets. Bake cookies until just puffed in the middle and edges are set but centers are still soft. About 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking.
8. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.
9. To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired.
10. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top.
11. Roll edges in sprinkles or crushed candycanes if desired.
Yield: If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.
Source: Our Best Bites
Sunday, December 18, 2011
Chocolate-Peppermint Sandwich Cookies
Saturday, December 17, 2011
Reindeer Cookies
Ingredients:
3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms
Preparation:
1. Preheat oven to 375°F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl.
3. Beat at medium speed until well blended. Add egg; beat until just blended.
4. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
5. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
6. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose.
7. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.
Makes about 40 reindeer cookies.
Fruity Candy Popcorn {AKA Jello Popcorn}
Ingredients:
8 cups popped popcorn
1/4 C butter (that’s half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)
Preparation:
1. Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.
2. Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.
3. Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You’ll start off with a mixture that’s sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.
4. After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.
5. Pop in the oven and bake for about 10 minutes. I’ve noticed that some flavors of jello have more mix than others (kind of like my discovery about different brands/flavors of cake mix noted in this post). For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.
6. Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.
Source: Our Best Bites
Chocolate Peppermint Sandwich Cookies
Ingredients:
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten
Frosting Ingredients:
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 - 1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes
Preparation:
1. To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).
4. Transfer mixture to a large bowl and beat in egg.
5. Stir in flour mixture until just combined. Don’t overmix.
6. If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes. Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.
7. Place about 2 inches apart on prepared baking sheets.
8. Bake cookies until just puffed in th3 middle and edges are set but centers are still soft - about 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.
9. To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired.
10. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top. Roll edges in sprinkles or crushed candycanes if desired.
Yield: If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.
Salty Caramel Oat Bars
Ingredients:
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 1/2 cups flour
1 cups finely crushed pretzels
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1 (14 oz) can of sweetened condensed milk
1 (11 oz) bag of caramel bits (if you can’t find the bits, use a 14 oz bag of wrapped caramels, minus 1/2 cup)
2 tsp vanilla
1 cup milk chocolate chips
1 cup chopped cashews
1 tsp coarse sea salt
Preparation:
1. Preheat the oven to 350°
2. Line a 15x10x1 inch pan with foil.
3. Beat butter and sugars together. Add eggs and vanilla until incorporated.
4. On low speed, add pretzels and flour, baking soda and salt. Slowly mix in oats.
5. Set aside 1 cup of batter.
6. Press remaining batter into prepared pan.
7. In medium saucepan, combine caramels and sweetened condensed milk over medium heat until caramels are melted and mixture is smooth.
8. Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
9. Sprinkle coarse sea salt evenly over top.
10. Bake for 20-22 minutes until top starts to golden.
11. Remove from oven and cool on wire rack.
12. When cool, lift bars from pan with foil and cut.
Sugar Cookie Truffle Cups
Ingredients:
Garnish
3 oz semisweet baking chocolate
1 tablespoon shortening
Cookie Cups
1 pouch Betty Crocker® sugar cookie mix
1/4 cup butter
1 egg
Filling
2 cups dark chocolate chips (12 oz)
3/4 cups heavy whipping cream
Preparation:
1. Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
2. In medium microwavable bowl, microwave semisweet baking chocolate and shortening on High until smooth and melted. Pour onto ungreased cookie sheet. Using spatula, smooth chocolate into a thin layer; set aside to harden.
3. In large bowl, mix Cookie Cup ingredients until a crumbly dough forms. Shape dough into small balls; place each into muffin cup.
4. Bake 10 to 11 minutes or until set and very light golden brown (dough will puff slightly). Using end of rolling pin handle or spoon, press indentation in center of each cookie to form cup. Cool completely in pan, about 15 minutes. Remove cookie cups from muffin cups to cooling rack.
5. Meanwhile, to make curly chocolate shavings, use metal spatula to scrape a thin layer of chocolate from metal cookie sheet by sliding spatula edge quickly just under layer of hardened chocolate.
6. In small microwavable bowl, microwave dark chocolate chips and whipping cream on High until chocolate is melted; stir until smooth.
7. Spoon filling evenly into each cookie cup. Press chocolate curls gently into center of each cookie cup. Let filling cool completely before serving.
Cajeta Caramel Fudge
Ingredients:
Fudge Layer
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/2 cups whole roasted salted cashews
Cajeta Caramel Layer
8 oz white chocolate baking bars, coarsely chopped
3/4 cup cajeta (goat milk caramel spread) from 23.3-oz bottle
1 cup whole roasted salted cashews
1/2 teaspoon fleur de sel sea salt or coarse sea salt
Preparation:
1. Line 9-inch square pan with foil. Spray lightly with cooking spray.
2. In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
3. In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
Chocolate Crescent Mufflers
Ingredients:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2cup hazelnut spread with cocoa (from 13-oz jar)
1/2cup toffee bits
1/2cup chopped pecans
Additional hazelnut spread with cocoa, if desired
Preparation:
1. Heat oven to 375°F. Separate dough into 8 triangles; press each slightly to enlarge.
2. Spread 1 tablespoon hazelnut spread evenly over each triangle. Sprinkle each with 1 tablespoon toffee bits and 1 tablespoon pecans; press in lightly.
3. Roll up, starting with shortest side of triangle and rolling to opposite point.
4. Place point side down on ungreased cookie sheet; curve into crescent shape.
5. Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet; cool 5 minutes. If desired, decorate top of each roll with additional hazelnut spread.
Crescent Layer Bars
Ingredients:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1cup white vanilla baking chips
1cup semisweet chocolate chips
1cup slivered almonds
1cup cashew halves and pieces
1can (14 oz) sweetened condensed milk (not evaporated)
Preparation:
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 13x9-inch pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides to form crust.
2. Bake 5 minutes. Sprinkle chips and nuts evenly over crust. Pour sweetened condensed milk evenly over top.
3. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 6 rows by 6 rows.
Chocolate Cream Cheese Crescents
Ingredients:
Rolls:
1/4cup powdered sugar
4oz (half of 8-oz package) cream cheese, softened
1 1/2teaspoons coffee-flavored liqueur or cooled strong coffee
1/2teaspoon vanilla
1/4cup finely chopped macadamia nuts
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Glaze:
1/4cup semisweet chocolate chips
1/2teaspoon shortening or vegetable oil
Preparation:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts.
3. Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
4. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
5. Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls.
6. Serve warm or cool. Store in refrigerator.
Sweet Potato Oatmeal Breakfast Casserole
Ingredients (4 servings):
1/2 cup regular oats
2 cups milk
1 small sweet potato, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 ripe large banana
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
1-2 tsp pure vanilla extract
1 tsp ground cinnamon
1/8th tsp nutmeg
1/4 tsp kosher salt, or to taste
2 tbsp pure maple syrup
Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tbsp butter
2 tbsp flour
1/4 cup brown sugar
Preparation:
1. Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.
2. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.
3. With a potato masher, mash in the cooked sweet potato and the banana into the pot. Leave some chunks for texture. Stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
4. Make the crunchy pecan topping by mixing together the pecans, flour, butter, and brown sugar with a fork until very clumpy. Pour the oatmeal into a baker dish and spread out evenly. Sprinkle on the pecan topping.
5. Transfer the oats to a casserole dish and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.
Note: You can reheat the oatmeal by mixing in a bit of milk and heating in the microwave. However, it is also very good COLD, straight from the fridge with a splash of milk too!
Breakfast Casserole 7
Ingredients (serves 4):
3-4 slices of white bread, with crusts removed
2-3 oz. shredded Monterrey Jack cheese
2-3 oz. shredded sharp cheddar cheese
4 eggs, beaten
1 1/4 cup skim milk
1.5 –2 oz of Crumbled Bacon Pieces
Preparation:
1. Spray a 9 by 9 baking dish with nonstick spray.
2. Cover the bottom of the dish with the bread slices.
3. Spread the cheeses evenly over the bread.
4. Mix the eggs and the milk well. Pour slowly and evenly over the bread and cheese. 5. Sprinkle the bacon pieces evenly over the top.
6. Refrigerate overnight.
7. In the morning, bake at 35- degrees for 45-60 minutes, or until cooked through and “fluffy.” (The top will rise.)
Breakfast Casserole 6
Ingredients:
1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs
Preparation:
1. Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles.
2. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned.
3. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
4. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well.
5. Cover and chill 8 hours.
6. Bake, covered with nonstick foil, at 350° for 45 minutes.
7. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean.
8. Remove from oven, and let stand 5 minutes.
9. Serve with desired toppings. Garnish, if desired.
Breakfast Casserole 5
Ingredients (for 6 servings):
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt
Preparation:
1. Preheat oven to 350° F. Grease 8-inch-square baking dish.
2. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers.
3. Combine evaporated milk, egg and seasoned salt in small bowl.
4. Pour evenly over potato mixture; cover.
5. Bake for 55 to 60 minutes.
6. Uncover; bake for an additional 5 minutes.
7. Let stand for 10 to 15 minutes before serving.
Breakfast Casserole 4
Ingredients:
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese
Preparation:
1. In a large skillet, cook bacon and onion until bacon is crisp; drain.
2. In a large bowl, combine the remaining ingredients; stir in bacon mixture.
3. Transfer to a greased 13-in. x 9-in. baking dish.
4. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
5. Let stand for 10 minutes before cutting.
Breakfast Casserole 3 (sweet)
Ingredients:
1/4 C. butter or margarine, melted
2 12.4 oz. cans Pillsbury Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 C. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla
1 C. chopped pecans
1 C. maple syrup
Garnish:
Icing from cinnamon rolls
Powdered sugar
1/2 C. maple syrup, if desired
Preparation:
1. Heat oven to 375 degrees.
2. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
3. Separate both cans of dough into 16 rolls; set icing aside.
4. Cut each roll into 8 pieces; place pieces over butter in dish.
5. In medium bowl, beat eggs.
6. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
7. Sprinkle with pecans; drizzle with 1 C. syrup.
8. Bake at 375 degrees for 20-28 minutes or until golden brown.
9. Cool 15 minutes.
10. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10-15 seconds or until drizzling consistency.
11. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings.
12. Serve with the additional 1/2 C. maple syrup.
Breakfast Casserole 2
Ingredients:
1 1/2 lb hash browns; frozen
1 lb bacon or sausage
3 eggs
2 oz Velveeta
2 oz cheddar; shredded
1 can cream of potato soup
salt and pepper
Preparation:
1. Cook the hash browns with the onion till crisp.
2. Fry the meat.
3. Mix in a 13 X 9 pan.
4. Add the cheeses, soup, beaten eggs, salt and pepper.
5. Bake at 350 for 30 to 50 minutes.
Breakfast Casserole 1
Ingredients:
8 frozen hash brown patties
4 cups shredded Cheddar cheese
1 pound cubed fully cooked ham
7 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground mustard
Preparation:
1. Place hash brown patties in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Sprinkle with cheese and ham.
3. In a bowl, beat eggs, milk, salt and mustard.
4. Pour over ham.
5. Cover and bake at 350 degrees for 1 hour.
6. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.
Wednesday, December 14, 2011
Pretzel Candies
Ingredients:
Mini-pretzel twists or waffle-shaped pretzels
Rolos, Hershey Kisses, or Reeses Mini Peanut Butter Cups, opened
M&Ms, in color/variety to match the occasion
Preparation:
1. Line lipped baking sheet with parchment or wax paper.
2. Place pretzels on baking sheet, about 1 cm apart. Fill up entire baking sheet for easier construction.
3. Place 1 unwrapped candy on each pretzel. DO NOT put white chocolate candies and milk/dark chocolate candies on the same baking sheet, as they melt at much different rates.
4. Put baking sheet in oven set at 170 degrees.
5. WATCH CLOSELY -- remove baking sheet from oven when candies are slightly soft to the touch of a wooden spoon (about 3-4 minutes, less for the white chocolate candies).
6. Immediately press an M&M (M side down) into the top of the melted candy.
7. Leave on baking sheet for 2 minutes, then put baking sheet into the fridge for 10 minutes to fully harden.
8. Candies can be stored in a covered container in the fridge.
Crispy Chocolate Peanut Butter Cups
Ingredients:
1 1/4 cups smooth peanut butter
1/4 cup butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups crispy rice cereal
1 3/4 cups milk chocolate or semi-sweet chocolate chips
Preparation:
1. Preheat oven to 350 degrees. Grease mini muffin cups with non-stick spray and add a scant tablespoon of chocolate chips into each cup. Melt in the oven for 5 minutes. With the back of a spoon, smooth out the top of the chocolate chips while they’re still warm. Set aside. (You could also melt the chocolate chips in a microwave or on the stovetop and spoon into cups.)
2. In a large bowl, cream together peanut butter and butter until smooth. Add in powdered sugar and vanilla, then mix until combined. Pour in crispy rice cereal and mix again until combined.
3. Drop heaping tablespoons of the peanut butter mixture into each mini muffin cup. Smooth with the back of a spoon and refrigerate for at least 15 minutes before eating. Store in an airtight container in the fridge.
Friday, November 18, 2011
Steph's Sweet Potato Souffle
Ingredients:
Homemade Cranberry sauce
Ingredients
- 12 ounces cranberries
- 1 cup white sugar
- 1 cup orange juice
-Coconut
-Mandarin oranges
-Marshmellows
-Nuts
-Dried cherries
Directions
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Nutritional Information 
Sweet Potato casserole
Ingredients
- 4 cups sweet potato, cubed
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
Directions
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Ravioli Pie
- 1 package (9 oz) refrigerated cheese-filled ravioli
- 1 cup chopped fresh spinach
- 1/3 cup chopped fresh basil leaves (about 1 oz.)
- 1 1/4 cups tomato pasta sauce
- 1 cup shredded mozzarella cheese (4 oz)
- 1 teaspoon vegetable oil
- 3 cloves garlic, finely chopped
- 1/2 cup Original Bisquick® Mix
- 1 cup milk
- 2 eggs
- 1/4 cup shredded Parmesan cheese (1 oz)
- 2 cups tomato pasta sauce, heated
- Heat oven to 400°F. Grease bottom only of 9-inch glass pie plate with shortening or cooking spray.
- Place 1/2 of ravioli in bottom of pie plate. Sprinkle with spinach and basil. Spoon 1 cup of the pasta sauce over top; sprinkle with 1/2 cup of the mozzarella cheese. Layer with remaining ravioli. Top with remaining 1/2 cup mozzarella cheese and remaining 1/4 cup pasta sauce.
- In 7-inch skillet, heat oil over medium heat. Cook and stir garlic in oil until fragrant, about 1 minute. In medium bowl, stir garlic, Bisquick mix, milk, eggs and Parmesan cheese with fork. Pour evenly over filling in pie plate.
- Bake uncovered 30 to 35 minutes or until crust is browned and filling is bubbly. Let stand 5 minutes before cutting. Serve with heated pasta sauce.
Saturday, November 5, 2011
Turkey Suizas Casserole
Ingredients
- 2 poblano chili peppers
- 3 tablespoons extra virgin olive oil (EVOO)
- 8 tomatillos, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 bay leaf
- Salt and pepper
- 1/4 cup cilantro, chopped
- 1 teaspoon ground cumin (about 1/3 palmful)
- 1 teaspoon honey or agave syrup
- 1 lime, juiced
- 1-1 1/2 cups chicken stock
- 1 pound cooked turkey, chopped or pulled
- 1 cup Mexican crema or sour cream
- 1 1/2 cups grated Swiss cheese
- 1 cup grated Monterey Jack cheese
- 12 corn or 8 flour tortillas, warmed
- Sliced red onions, for garnish
Preparation
Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop the poblanos.
Pre-heat the broiler.
Meanwhile, in a large skillet, heat the EVOO, three turns of the pan. Add the tomatillos, onion, garlic and bay leaf; season with salt, pepper, cilantro and cumin. Cook until tender, about 10 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey (or agave) and lime juice to a food processor and puree.
In the same skillet, heat the chicken stock over high heat. Stir in the turkey to reheat, then stir in the tomatillo sauce.
In a medium size casserole, layer in half of the turkey mixture and dot with the crema (or sour cream). Top with half each of the Swiss and Monterey Jack and half of the tortillas. Spread the rest of the turkey on top and layer with the remaining tortillas and cheese. Broil until the cheese is melted. Top with the red onions.
Chinese Spaghetti and Meatballs
Ingredients
- 3/4 pound ground white meat turkey, chicken or pork
- Salt and white pepper
- 1 teaspoon Chinese five-spice powder (1/3 palmful)
- 4-6 thin scallions, half finely chopped and half minced
- 1 2-inch piece of fresh ginger root, peeled, half grated and half sliced
- 3 large cloves garlic, 1 pasted or grated, 2 sliced
- A handful of breadcrumbs
- 1 egg yolk, beaten
- Sesame oil, for drizzling
- 1 tablespoon vegetable oil
- 1/4 pound shitake mushrooms, thinly sliced
- 1/4 cup soy sauce
- 2 cups water
- 4 cups chicken stock (32 ounces)
- 1 red chili pepper, seeded and sliced
- 3 cups flat kale, baby bok choy or chard, shredded
- About 1/2 pound whole wheat or whole grain spaghetti
Preparation
Pre-heat the oven to 400°F.
Place the meat in a bowl and season with salt, white pepper and the five-spice powder. Add the finely chopped scallions, grated ginger, grated garlic, breadcrumbs, egg yolk and sesame oil. Mix well and roll into small meatballs. Arrange on a baking sheet, drizzle with sesame oil and roast until brown and golden, 15-18 minutes.
Heat the vegetable oil in a soup pot. Add the mushrooms, sliced garlic, sliced ginger and chili pepper. Stir; add the soy sauce, water and stock and simmer to flavor. Wilt in the greens and cook to tender-crisp; combine with the meatballs.
Cool and store, then bring to room temperature and reheat to a low boil. Add the pasta and cook to al dente.
Serve in shallow bowls garnished with sesame oil and thinly sliced scallions.
Monday, October 10, 2011
Turkey & Quinoa Meatloaf
Ingredients
- 1/4 cup quinoa
- 1/2 cup water
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 1 (20 ounce) package ground turkey
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 egg
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
Directions
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
- Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Saturday, October 8, 2011
Taco Stuffed Shells
Ingredients
- 16 jumbo pasta shells
- 1 pound ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 cup water
- 1 (16 ounce) can refried beans
- 3/4 cup shredded Cheddar cheese
- 1 (16 ounce) jar salsa, divided
- 1/4 cup sliced green onion
- 1/4 cup shredded Cheddar cheese
- 1/2 cup sour cream (optional)
Directions
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Tuesday, October 4, 2011
Tracy Guacamole
Ingredients:
Simple Fruit Cobbler
Ingredients:
1. Grease bottom of 8 1/2 x 11 glass pan.
Monday, September 12, 2011
Ham and Cheese Bites
Ingredients:
Saturday, September 10, 2011
Perfect Pina Coladas
Ingredients:
Broccoli Cheese Soup
Ingredients:
Chicken Divine Cassrole
Ingredients:
Preparation:
1. Heat oven to 350° F.
Chicken Picatta
Ingredients
Wednesday, September 7, 2011
Trick or Treat Cheesecake
1 1/2 cups crushed chocolate wafer cookies (about 25 cookies)
- 1/3 cup sugar
- 1/3 cup butter or margarine, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 eggs
- 2 teaspoons vanilla
- 20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups)
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
- In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
- Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.
Saturday, July 23, 2011
Summer Chili
2 TBSP olive oil
1lb ground turkey
1 chopped red onion
3 cloves crushed garlic
1 chopped zucchini
1 chopped red bell pepper
2 chopped chilies
3 ears of corn - scraped
2 TBSP chili powder
1 TBSP Sweet Smoked Paprika
12oz beer
28oz diced fire roasted tomatoes
2 TBSP fresh thyme
Grated peel and juice of 1 Lime
4 green onions, thinly sliced
1 Cup shredded pepper jack
Saturday, July 9, 2011
Red and Green Pesto with Pasta and Lemon Shrimp
- 3 red chili peppers, preferably Fresno peppers
- 3 cloves garlic, unpeeled
- 2 cups flat leaf parsley, chopped
- A couple of handfuls of Parmigiano Reggiano cheese
- 1/4 cup pistachio nuts, toasted
- About 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
- Juice of 2 lemons
- Salt and pepper
- 1 pound spaghetti or linguini pasta
- 1 pound peeled and deveined shrimp
- A splash of white wine or white vermouth
- 2 tablespoons butter
Preparation
In a small skillet, char the chilies and garlic cloves over medium-high heat for 8-10 minutes. Scrape off the charred skins and seed the chilies. Pop the garlic cloves from their skins. Using a food processor, pulse the chilies, garlic, parsley, cheese and pistachios with about 1/3 cup EVOO and half of the lemon juice; season with salt and pepper, to taste. Place in a pasta bowl.
Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Add a small ladleful of the pasta cooking water to the pesto, then drain the pasta and toss with the pesto for 2 minutes to coat.
While the pasta is working, in a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the shrimp, season with salt and pepper and cook until almost fully pink, about 3 minutes. Add the remaining lemon juice and the wine or vermouth. Swirl in the butter to melt.
Serve the pasta in shallow bowls and top with the shrimp.
Saturday, June 25, 2011
Strawberry Pretzel salad
Ingredients
- 1 1/2 cups crushed pretzels
- 4 1/2 tablespoons white sugar
- 3/4 cup butter, melted
- 1 cup white sugar
- 2 (8 ounce) packages cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (6 ounce) package strawberry flavored gelatin
- 2 cups boiling water
- 1 (16 ounce) package frozen strawberries
Directions
- Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
- In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
- In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Thursday, June 9, 2011
Hot Cheese Toasties
Ingredients:
Saturday, May 28, 2011
Spicy Peanut Chicken
- 1 cup brown or white rice, prepared according to package directions
- 3 tablespoons vegetable or other high-temperature cooking oil, divided
- 1 1/2 pounds boneless, skinless chicken thighs, diced into small, bite-size pieces
- 1 red bell pepper, diced into 1/2-inch pieces
- Salt and pepper
- 1 1-inch piece of ginger root, grated or minced
- 4 cloves garlic, finely chopped
- 1/4 cup creamy peanut butter or reduced sugar creamy peanut butter
- 1/4 cup Tamari (dark soy sauce) or reduced sodium soy sauce
- 1/2 cup chicken stock
- 1 tablespoon chili paste
- 2 teaspoons toasted sesame oil
- 1 can sliced water chestnuts (8 ounces), drained
- 1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
- 1 cup unsalted, dry roasted peanuts
Preparation
Start the brown or white rice. 10 minutes before it's done, begin your stir fry.
Heat a tablespoon of vegetable oil over high heat in a large skillet. Add the chicken and stir fry for 2-3 minutes, then add the bell pepper and stir fry for 2 minutes more. Remove the chicken and pepper to a plate and add 2 tablespoons more oil to the pan. Add the ginger and garlic and stir fry for 15 seconds, then add in the peanut butter, soy sauce, chicken stock, chili paste and sesame oil and stir to combine into a sauce. Add the water chestnuts and scallions and toss for 1 minute, then add the chicken and peppers back to the pan with the peanuts and turn to coat in the sauce. Serve over the rice.
Baked Ziti
Ingredients
- 1 pound dry ziti pasta
- 1 onion, chopped
- 1 pound lean ground beef
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1 1/2 cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
Directions
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Saturday, May 21, 2011
Halibut with Zesty Peach Salsa
Ingredients
- 1/3 cup orange juice
- 2 tablespoons canola oil
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 teaspoons grated lime peel
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 4 (6 ounce) halibut steaks
- SALSA:
- 2 cups chopped fresh or frozen peaches
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and chopped*
- 2 tablespoons orange juice
- 1 tablespoon minced fresh cilantro
- 2 teaspoons lime juice
- 1/4 teaspoon salt
Directions
- In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
- If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.
Double Baked Fries
- 6 starchy medium Idaho potatoes
- EVOO, for drizzling
- Salt and pepper
Optional flavorings:
- Minced garlic and lots of minced fresh rosemary – Rachael's favorite!
- Old Bay seasoning or Cajun Seasoning
- Chipotle chili powder
- Minced garlic, parmesan cheese and oregano
Preparation
Pre-heat the oven to 400°F.
Arrange cooling or wire racks over two baking sheets.
Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.
In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.
Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.
Cobb Club-Stuffed Turkey Burgers with Green Ranch Dressing
- 8 slices good-quality bacon
- 1/2 small onion, finely chopped
- 3 cloves garlic, 2 finely chopped and 1 grated, divided
- Extra virgin olive oil (EVOO), for drizzling
- 1 1/2 pounds ground turkey breast
- Salt and pepper
- 2 tablespoons fresh thyme, finely chopped
- 3/4 cup blue cheese crumbles
- 1 avocado
- Juice of 1 lemon
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 teaspoon Tabasco sauce
- 3 tablespoons chives, finely chopped
- Tender lettuce leaves, such as butter, leaf or Bibb
- 4 slices ripe tomato, about 1/2-inch thick
- Club rolls or brioche rolls, split
Preparation
Pre-heat the oven to 375°F. Arrange the bacon slices on a slotted broiler pan and bake to crisp, about 15 minutes.
Meanwhile, in a skillet over medium-high, sauté the onions and finely chopped garlic in a drizzle of EVOO until softened, 5 minutes. Place in a mixing bowl and cool. Once cool, add the meat; season with salt, pepper and thyme and mix well. Divide the meat into four portions and shape each portion into two thin patties.
Top each patty with a mound of cheese crumbles, then sandwich them together with another thin patty and press them together at the edges to mold them into burgers. Drizzle with EVOO and turn the heat back on under the skillet to medium-high. When hot, add the patties and cook for 6 minutes on each side.
For the green ranch dressing, place the avocado in a blender with the lemon juice, a pinch of salt and pepper, the grated garlic, sour cream, buttermilk, Tabasco and chives. Process into a smooth dressing.
Serve the burgers on bun bottoms topped with lettuce, tomato and bacon slices. Slather the roll tops with green ranch dressing and set into place.
Serve these stuffed burgers with Rachael's Double-Baked Crazy-Crisp Oven Fries alongside. (Bake the bacon while the fries are in the oven for the first time at the lower oven temperature; remove the bacon once crisp along with the fries, then bring the heat up to 425°F and allow the oven to fully reheat to the higher temperature.)
Wednesday, May 18, 2011
Chicken Taco Pizza
Ingredients
For the Taco Seasoning:
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
For the Pizzas:
- 1/4 cup canola oil, plus more for brushing
- 1 pound skinless, boneless chicken breasts
- 1 16-ounce tube pizza dough
- All-purpose flour, for dusting
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
Directions
Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.
Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.
Sunday, May 15, 2011
Honey Mint Oranges
Ingredients
Caramel Toffee Fruit Dip
Ingredients:
Nutella Fruit Dip
Ingredients:
Saturday, May 14, 2011
Asian Meatball Subs
Ingredients
- 1 slice white sandwich bread
- 1 1/2 tablespoons milk
- 1 teaspoon soy sauce
- 5 scallions, white and green parts separated
- 1 1/4 pounds ground pork
- 3 large cloves garlic, finely grated
- 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
- 1/3 cup water chestnuts, drained, rinsed and chopped
- 1 large egg, lightly beaten
- 1/3 cup chopped fresh cilantro
- 1 1/2 teaspoons toasted sesame oil
- Kosher salt and freshly ground pepper
- 1/2 cup hoisin sauce
- 1/4 cup mayonnaise
- 2 1/2 tablespoons fresh lime juice
- 3 to 4 teaspoons Asian chili-garlic sauce
- Peanut or vegetable oil, for frying
- 1 cup bean sprouts
- 4 7-inch-long pieces baguette, split open
Directions
Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.
Baked French Toast Casserole
Ingredients
- 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
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). 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 bread and bake for 40 minutes, 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. Makes enough for Baked French Toast Casserole.
Saturday, May 7, 2011
Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg
- 3/4 cup milk, or as needed
- 1 1/2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 2/3 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Saturday, March 26, 2011
Sliced Grilled Portobello Mushroom Sorta-Caesar Salads
- Extra virgin olive oil (EVOO) for drizzling, plus 1/3 cup
- 8 large portobello mushroom caps, brushed clean with a damp towel
- 1 tablespoons finely chopped rosemary leaves, a few sprigs
- 1 tablespoon, (a palmful), grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand)
- 2 crusty semolina rollsor 1/2 small loaf semolina bread
- 2 cloves garlic, cracked away from skin
- 1 lemon, juiced
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce, (eyeball it)
- 1 teaspoon hot sauce (such as Tabasco brand) (eyeball it)
- 2 teaspoons anchovy paste - a must for me, optional for you
- 3 hearts romaine, chopped
- 1 cup grated Parmigiano or Romano, (a few generous handfuls)
- Ground black pepper
PREPARATION
Heat a grill pan or outdoor grill to medium-high heat. Drizzle EVOO evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3-4 minutes on each side - until dark and tender. Remove the caps and reserve.
While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle EVOO over the bread and season with a little pepper then chop bread into cubes.
Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup EVOO. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.
Spanish Style Chicken and Dumplings
- 4 cups chicken stock
- 2 pinches of saffron
- 2 tablespoons extra virgin olive oil (EVOO)
- 3/4 pound chorizo, casings remove and chopped or crumbled
- 1 pound boneless, skinless chicken thighsor breast tenders, diced
- 3/4 pound medium to large white mushrooms, quartered
- 1 medium onion, chopped
- 2-3 large cloves garlic, chopped
- 1 bay leaf, fresh ordried
- Salt and freshly ground black pepper
- 2 tablespoons fresh thyme leaves, chopped
- 2 rounded tablespoons all-purpose flour
- 1/3-1/2 cup dry sherry
- 1 small box biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, such as Jiffy brand
- 1/4 cup flat leaf parsley, finely chopped
- 1 teaspoon paprika
PREPARATION
In a small saucepot combine the stock and saffron and bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep.
In a large deep skillet with a lid or a Dutch oven, heat the EVOO over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onion and garlic as you chop them, then add the bay leaves, salt and pepper, to taste, and thyme. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.
While the vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids, according to the package directions, for the biscuits.
Drop eight small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with a tight-fitting lid and cook for 5-6 minutes.
Ladle into shallow serving bowls and serve.
Mean Green Chicken Tortilla Stoup
- 2 tablespoons extra virgin olive oil (EVOO)
- 12 tomatillos (about 1 pound) - peeled,
- rinsed and chopped
- 1 zucchini, chopped
- 1 large onion, chopped
- 2 jalapeño chiles, seeded and finely chopped
- 4 cloves garlic, chopped
- 1 1/2 teaspoons ground cumin (half a palmful)
- Salt and freshly ground pepper
- One 12-ounce bottle Mexican beer
- 1 quart chicken broth
- 6 sprigs fresh thyme
- 3/4 pound chicken cutlets, sliced into 2-inch strips
- One 8 ounce bag tortilla chips (8 ounces)
- 2 cups freshly grated cotija or Monterey Jack cheese
- 1 lime, cut into wedges
- 4 scallions, finely chopped
- Cilantro, chopped (a generous handful)
PREPARATION
In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the tomatillos, zucchini, onion, jalapeños and garlic and season with the cumin and salt and pepper. Cook until the onion is softened and the tomatillos become saucelike, 7-8 minutes. Add the beer and cook over high heat until reduced by half, about 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Stir in the chicken and cook at a low boil for about 6 minutes. Discard the thyme stems (the leaves will have fallen into the stoup). Season with salt and pepper.
Crush a handful of tortilla chips into 4 bowls and sprinkle with the cheese. Ladle the chicken stoup on top. Squeeze a lime wedge into each bowl and top with the scallions and cilantro.
Roasted Garlic and Chicken Double Dumpling Stoup
- 1 head garlic
- 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
- 4 ribs celery from the heart, chopped
- 1 large onions, chopped
- 3 carrots, shredded
- Salt and pepper
- 1 can crushed tomatoes
- 3/4 pound ground chicken
- 1 egg
- 1/2 cup Italian breadcrumbs (a couple of handfuls)
- 1/4 cup grated Parmigiano Reggiano cheese (a handful)
- 2 tablespoons vegetable oil
- 1 package gnocchi, available in refrigerated aisle with fresh pastas
PREPARATION
Preheat oven to 400ºF.
Take the head of garlic and chop just enough off the top to expose the cloves. Drizzle with EVOO, wrap it in tin foil and bake for about 45 minutes to an hour.
Meanwhile, heat a soup pot over medium to medium-high heat with 2 tablespoons EVOO. Add celery, onion, carrots, season with salt and pepper, and cook 5 minutes. Add crushed tomatoes and 4 cups water to the pot, cover and bring to a boil.
Remove garlic from oven and squeeze the roasted cloves out into the bowl of a food processor. Add 1-1 1/2 cups of soup and puree till smooth. Add garlic broth back to the stoup and cook for 5 minutes.
Place ground chicken in a bowl and season with salt and pepper. Add egg, breadcrumbs and cheese. Combine the chicken mixture with your hands then roll into walnut-sized meatballs. Heat a medium skillet over medium-high heat with the vegetable oil and brown the meatballs. Add the browned meatballs to the soup and cook for 10 minutes.
Wash up, then add the gnocchi to the pot and cook for 5 minutes more. Turn the heat off under the stoup and let cool for 5 minutes on the stovetop before serving.
