Scrapping Recipes

October 2010

2010-10-09T13:40:00.001-07:00

October 2010

Baked Coconut Shrimp

1 lb. large shrimp, peeled and deveined

1/3 c. cornstarch

1 tsp. salt

3/4 tsp. cayenne pepper

2 c. flaked sweetened coconut

3 egg whites, beaten until foamy

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

"B"

Broccoli Beef

2 Tbsp low-sodium soy sauce 2 Tbsp fat-free Italian dressing
1 tsp cornstarch                      1 Tbsp minced garlic
1 tsp ground ginger                 3/4 lb round steak, cut into strips
6 c water                                  5 cubes beef bouillon
4 oz linguine pasta, uncooked 1/2 c fat free beef broth
1 c fresh mushrooms, sliced   1/2 c sliced green onion

1 lb broccoli, separated into florets

In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes. While the beef is marinating, combine the bouillon cubes in water in a large saucepann. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain. Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve

September 2010

2010-10-02T13:50:00.000-07:00

September

Garlic Chicken Fried Brown Rice

2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast,
cut into strips
1/2 red bell pepper, chopped
1/2 cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed

Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Mystery

White Cheese Chicken Lasagna

9 lasagna noodles

1/2 c butter

1 onion, chopped

1 clove garlic, minced

1/2 c all-purpose flour

1 tsp salt

2 c chicken broth

1 1/2 c milk

4 c shredded mozzarella cheese, divided

1 c grated Parmesan cheese, divided

1 tsp dried basil

1 tsp dried oregano

1/2 tsp ground black pepper

2 c ricotta cheese

2 c cubed, cooked chicken meat

2 (10 oz) packages frozen

chopped spinach, thawed and drained

1 Tbsp chopped fresh parsley

1/4 c grated Parmesan cheese

for topping

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

"A"

Applesauce
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher

August 2010

2010-10-02T13:49:00.001-07:00

July 2010

2010-07-07T13:38:00.000-07:00

July Summer Vegetables

Cashew Chicken and Broccoli

1 c. uncooked regular long-grain white rice
3 Tbsp. soy sauce
2 tsp. grated gingerroot
1 tsp. sugar
1 tsp. sesame oil, if desired
1 lb. boneless skinless chicken breasts,
cut into bite-size pieces
¾ c. Progresso chicken broth (from 32-oz. carton)
1 ½ tsp. cornstarch
1 Tbsp. vegetable oil
3 c. fresh broccoli florets
2 green onions, sliced (2 Tbsp.)
1 c. salted roasted cashews

Cook the rice in water as directed on the package. Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate. In small bowl, stir ¼ c. of the broth and the cornstarch until cornstarch is dissolved; set aside. In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center. Stir broccoli and remaining ½ c. broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews. Stir reserved marinade into cornstarch mixture. Stir into chicken mixture, cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

July

Cheesy Chicken ‘n Spinach Pinwheels

1 box (9 oz.) Green Giant frozen spinach

1 Tbsp. olive oil

¼ c. finely chopped onion

1 garlic clove, finely chopped

2 slices bacon, crisply cooked, crumbled

½ c. finely chopped cooked chicken

¾ c. shredded Asiago cheese

¼ c. mayonnaise or salad dressing

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls

1 egg, beaten

Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-nch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in the spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface (if using crescent rolls, pinch seams to seal). Spread spinach mixture on rectangle to within ½ inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

June 2010

2010-06-07T14:53:00.001-07:00

Flower Power

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 cup ripe bananas; mashed, 2 to 3 medium bananas
1/3 cup milk
1 teaspoon lemon juice
1/2 cup walnuts, chopped

1 flower pot, terra cotta, about 6 1/2 inch size, to fit in crockpot

Wash a new flower pot well; grease then line with waxed paper, cutting to fit. Note: Make sure the flower pot fits in your crockpot, or use a 2-pound coffee can. Grease the waxed paper. Mix flour, baking soda and salt. In a separate bowl, cream butter, then add sugar, eggs and bananas, blending thoroughly. Combine milk and lemon juice to banana mixture, alternately add flour and milk mixture, then stir in nuts. Pour mixture into prepared flower pot and place in crockpot. Place liner in base. Cover with 2 to 3 paper towels. Cover crockpot and cook on low 5 to 6 hours. Do not lift lid to check on it until last hour.

June

6 small baking potatoes
2 Tbsp. butter, melted
2 tsp. grill steak seasoning or seasoned salt
3 Tbsp. grated Parmesan cheese
1 ½ c. shredded cheddar cheese
4 strips bacon, cooked, crumbled
¾ c. Daisy Brand Sour Cream
2 tsp. snipped fresh chives

Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees for 45 minutes or until soft. Let stand until cool enough to handle, about 15 minutes. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato interior. (Save cooked potato for mashed potatoes or hash browns.) Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top each with a dollop of sour cream and sprinkle with chives.

Summer's Comin'

MARINADE

1/2 c fresh lime juice (about 3 to 4 limes)

1/4 c soy sauce

1/4 c vegetable oil (plus more for brushing the tortillas)

1 Tbsp honey

2 Tbsp minced garlic

1 1/2 tsp chili powder

TOSTADAS

6 boneless, skinless chicken thighs (about 4 oz each)

8 small corn tortillas (5 to 6 inches in diameter)

1 1/2 c (6 ounces) shredded Monterey Jack, or more if desired

1 1/2 c shredded lettuce

OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions

Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips. Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

May 2010

2010-05-11T23:44:00.002-07:00

Crustless Spinach Quiche

Extra-virgin olive oil, for greasing and drizzling

4 oz. smoked gouda cheese, cut into 4 pieces

1 10-oz. pkg. frozen spinach, thawed and squeezed dry

2 large eggs plus 2 egg whites

1 15-oz. container part-skim ricotta cheese

2 Tbsp. all-purpose four

½ tsp. freshly grated nutmeg

6 to 8 scallions, chopped

1 Tbsp. grated parmesan cheese

1 tsp. paprika

2 heads endive, sliced lengthwise

2 Tbsp. chopped walnuts

Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil. Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix. Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes. Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive.

Sour Cream Chocolate Cake

¾ c. vegetable oil

1 egg

2 tsp. vanilla extract

1 c. packed light brown sugar

½ c. granulated sugar

2 (1-oz.) squares semi-sweet baking chocolate, melted

2 c. all-purpose flour

2/3 c. unsweetened cocoa powder

1 Tbsp. baking soda

½ tsp. salt

1 c. warm water

1 c. Daisy Brand Sour Cream

Heat oven to 350 degrees. In a large mixer bowl, beat vegetable oil, egg, and vanilla for 1 minute at medium speed; add sugars and beat 1 minute; add melted chocolate and beat 1 minute.

In a small bowl, combine flour, cocoa powder, baking soda, and salt; then add to chocolate mixture alternately with water, beating well after each addition. Add sour cream and mix well. Pour into two greased and floured 8-inch round pans and bake 30-35 minutes. Cool for 10 minutes, then remove from pans to cool completely before frosting.

Chocolate Frosting:

1/2 cup softened butter

2/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

3 cups powdered sugar

1/4 cup milk

1/4 cup Daisy Brand Sour Cream

Directions

In medium bowl beat butter at high speed until creamy (1 to 2 minutes). Add cocoa powder and vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add powdered sugar, 1 cup at a time, beating well after each addition. Add milk and ¼ cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes). Refrigerate leftovers.

April 2010

2010-05-11T23:44:00.000-07:00

April

1 ½ c. shredded peeled baking apples (2 large)

1 c. packed brown sugar ½ c. buttermilk

½ c. vegetable oil 4 eggs, lightly beaten

3 c. all-purpose flour ½ c. chopped pecans

2 tsp. baking soda 2 tsp. ground cinnamon

1 tsp. salt 1 tsp. ground nutmeg

GLAZE:

2 Tbsp. butter or margarine ¼ c. packed brown sugar

1 Tbsp. milk ½ c. powdered sugar, sifted

Heat oven to 350 degrees. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening. In large bowl, stir together apples, 1 c. brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans. Bake 45 to 55 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour. In 1-quart saucepan, melt butter over medium heat. Stir in ¼ c. brown sugar. Heat to boiling, stirring constantly, reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

Chicken

1 pkg. (10 oz.) prebaked Italian pizza crusts (8 inches)
¼ c. Alfredo sauce
1 ½ c. chopped cooked chicken breast
½ c. shredded carrot
2 medium green onions, chopped (2 Tbsp.)
2/3 c. finely chopped shredded Gruyere cheese
2 Tbsp. chopped fresh cilantro

Heat gas or charcoal grill. Spread each pizza crust with 2 Tbsp. of the Alfredo sauce. Top each pizza with chicken, carrot and onions. Sprinkle with cheese.
Place sheet of heavy-duty foil on grill; place pizzas on foil over medium heat. Cover grill; cook 8 to 10 minutes; moving pizzas around grill every 2 minutes to prevent bottoms from burning, until cheese is melted. Sprinkle with cilantro.

____ & ____

2 c. uncooked elbow macaroni (8oz.) 1 lb. lean (at least 80%) ground beef

1 tsp. salt ½ tsp. pepper

2 Tbsp. butter or margarine 2 Tbsp. all-purpose flour

2 c. milk 3 c. shredded Cheddar cheese (12 oz.)

½ c. Progresso chicken broth (from 32-oz. carton)

1 c. soft bread crumbs (about 2 slices bread)

Heat oven to 350 degrees. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package. Meanwhile, in 10-inch skillet, cook beef, ½ tsp. of the salt and the pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.

In 2-quart saucepan, melt butter over medium heat. Stir in the flour; cook 1 minute, stirring constantly, until bubbly. Stir in milk; cook 5 to 6 minutes; stirring constantly, until mixture thickens slightly. Stir in broth and remaining ½ tsp. salt. Remove from heat; stir in cheese. Fold in macaroni.

Spoon 1/3 of the macaroni mixture (about 1 1/3 c.) into casserole; top with half of the beef (about 1 ½ c.). Layer with another 1/3 of the macaroni mixture, remaining beef, and remaining macaroni mixture. Top with bread crumbs. Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.

February 2010

2010-02-05T16:51:00.001-08:00

Creamed Chicken with Gnocchi Dumplings

One 1-pound pkg. potato gnocchi

4 Tbsp. butter

1 onion, finely chopped

12 oz. skinless, boneless chicken breast, cut into thin strips

Salt and pepper

2 Tbsp. flour

1 c. half-and-half

1 c. chicken broth

2 scallions, chopped

Cook the gnocchi according to package directions; drain.

Meanwhile, in a large skillet, heat 2 Tbsp. butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.

In a small saucepan, melt the remaining 2 Tbsp. butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes, Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.

Serves 4.

Red Velvet Whoopie Pies

1 oz. semisweet chocolate, chopped

½ oz. milk chocolate, chopped

12 Tbsp. unsalted butter, melted

½ c. sour cream

2 large eggs

1 ½ tsp. apple cider vinegar

½ tsp. vanilla extract

1 Tbsp. red food coloring

2 ¼ c. all-purpose flour

1 c. granulated sugar

¼ c. unsweetened cocoa powder

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

FILLING:

8 oz. cream cheese, at room temperature

3 Tbsp. unsalted butter, at room temperature

2 ½ c. confectioners’ sugar, sifted

1 vanilla bean, halved lengthwise and seeds scraped

Make the cookies: Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

Scoop heaping tablespoonfuls of batter onto prepared baking sheets and smooth the tops with a damp finger. Bake until the cookie spring back when lightly pressed, 8 to 10 minutes. (For extra fluffy cookies, use your oven’s convection setting, if available, and bake just 7 minutes.) Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

Makes 18 sandwich cookies

Croissant and Chocolate Bread Pudding

Unsalted butter for the baking dish, at room temperature

6 large egg yolks

2 c. whole milk

1 c. heavy milk

1 c. granulated sugar

1 tsp. pure vanilla extract

½ tsp. kosher salt

¼ tsp. ground nutmeg

6 croissants, cut into 1-inch pieces (about 1 pound)

4 oz. bittersweet chocolate, cut into chunks

Heat oven to 375 degrees. Butter an 8-inch square or other shallow 2-quart baking dish.

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

January 2010

2010-01-17T08:26:00.000-08:00

SOUP Tag

1 ¾ lbs. ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
Two 14.5-oz. cans diced tomatoes, with juice
One 15- to 16-oz. can kidney beans, drained
One 15- to 16-oz. can pinto beans, drained
One 15- to 16-oz. can black beans, drained
One 15.25-oz. can whole kernel corn, drained
One 14.5-oz. can chicken broth

In a large Dutch oven, cook the beef, onion, and garlic over medium-high heat until browned, stirring until the meat crumbles. Drain well and return the meat and vegetables to the Dutch oven. Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.

Serves 10-12.

JANUARY 2010

Paula Deen’s
Turkey and Stuffing Casserole

4 to 5 c. diced leftover turkey
One 10.75-oz. can condensed cream of mushroom soup
One 8-oz. carton sour cream
3 c. herb-flavored stuffing mix (Paula likes Pepperidge Farm)
½ c. (1 stick) butter, melted
1 c. chicken broth (canned is fine)

Preheat oven to 350 degrees F. Spray a 13x9-inch glass casserole dish with vegetable oil cooking spray. In a medium bowl, stir together the turkey, soup, and sour cream. Place the mixture in the prepared dish and pat down evenly with the back of a spoon. In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture. Bake for 30 to 40 minutes, until the stuffing topping is browned and the casserole is hot and bubbly.

Serves 8.

December 2009

2009-12-03T18:10:00.000-08:00

December PEPPERMINT FUDGE
2 ½ c. sugar
½ c. butter
5 oz evaporated milk
7 oz marshmallow creme
8 oz Almond Bark
½ c crushed peppermint candy canes
Red Food Coloring (optional)
Combine first three ingredients in large sauce pan, and boil for 5 minutes. Remove from heat. Add marshmallow creme and Almond Bark. Blend until smooth. Stir in candy. Add food coloring to desired pink. Line 9X13 pan with foil, butter foil, and pour mixture into pan. Sprinkle top with additional peppermint candy bits. Let harden before cutting. Cut with a warm knife. Enjoy!

Cookie Exchange Recipes
Chocolate Chip Cream Cheese Bars

2 rolls Pillsbury chocolate chip cookie dough 2 eggs2 eight oz. cream cheese, softened 3/4 cup white sugar1 tsp. vanilla 3/4 cup flaked coconut1/2 cup chopped walnutsHeat oven to 350 degrees. Grease a 9x13 baking dish. Slice one cookie roll and press in bottom of pan. Cream remaining ingredients and spread on top of dough. Slice remaining cookie roll and arrange on top to cover, bake 40-45 minutes, cool, cut into bars.

Holiday ATC

PEANUT BUTTER MUNCHES

1 c smooth or crunchy peanut butter

1 c white sugar

1 lg egg

Mix all three ingredients together drop by the teaspoon or roll into balls and press with a fork unto a lightly greased cookie sheet and bake for 10 - 12 minutes at 325 degrees

November 2009 Recipes

2009-11-01T19:20:00.000-08:00

TURKEY
Easy Turkey Wrap Sandwich

1 (6 inch) flour tortilla
2 tsp light ranch reduced fat dressing
6 slices shaved oven roasted turkey breast
1 slice swiss deli thin cheese slices
1 lettuce leaf
2 thin tomato slices

Spread tortilla with dressing. Top with turkey, cheese, lettuce and tomato; roll up. Serve immediately. Or, wrap ightly and refrigerate until ready to serve. Yield: 1 servings

ORANGE & BLACK

Tuscan Chicken Simmer

4 small boneless skinless chicken breast halves (1 lb.)

4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed

1/4 c water

1/4 c pesto

2 c grape or cherry tomatoes

1 c finely shredded Italian cheese blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. ADD cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally. RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

NOVEMBER

Boston Market Stuffing

10 oz. can sliced carrots, undrained
4 oz. can sliced mushrooms, undrained
14 oz. can chicken broth 2 ribs celery, cut 4-5 pieces
1 Tbsp. rubbed sage 12 Tbsp. poultry seasoning
1 Tbsp. chicken bouillon powder
3 Tbsp. bottled liquid margarine or melted butter or margarine
3 English muffins, cut into 1/2" cubes with crumbs
8 oz. bag unseasoned croutons
1 Tbsp. dry parsley, minced 2 Tbsp. dry minced onion

When you open can of carrots, run blade of paring knife through them right in the can so they're reduced to tiny bits without mashing them. Empty into Dutch oven. Add mushrooms; set aside. Empty broth into blender and add celery along with sage, poultry seasoning, bouillon powder, and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add English muffin cubes (crumbs too), croutons, parsley, and onion to Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350 degrees about 45 minutes to hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

MYSTERY ITEM

Broccoli and Mushroom Quiche

2 premade frozen pie crusts
5 eggs
3/4 c. half and half or whole milk
salt and pepper to taste
1 c. broccoli florets, lightly steamed
1 c. shredded cheddar cheese
1 1/2 c. baby portobello mushrooms, chopped

Preheat oven to 400 degrees. Bake pie crusts until golden. Set aside to cool. In a large bowl, mix the eggs, milk and pepper. When mixed thoroughly, add the broccoli, half the cheese, and salt. Mix well and then stir in the mushrooms. Divide the mixture evenly between the pie crusts. Top each evenly with the remaining cheese. Bake,uncovered, 30 to 40 minutes or until quiche filling is set and the cheese on top is melted and beginning to brown.

October 2009

2009-10-02T05:16:00.000-07:00

PUMPKIN EMBELLISHMENT

Caramel Apple Eclair Cake

5 lbs. Golden Delicious apples, peeled, cored & chopped

1 tsp ground cinnamon

1 cup white sugar

1 tsp. all-purpose flour, or as needed (optional)

2 (3.5 oz) pkgs instant French vanilla pudding

3 cups milk

1 cup sour cream

1 (8 oz) container frozen whipped topping, thawed

1 (14.4 oz) box cinnamon graham crackers

1 (18 oz) container caramel apple dip

1 Tbsp. all-purpose flour (optional)

Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature. In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping. To assemble the cake, line the bottom of a 9x13 in. baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers. Warm caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hrs before serving.

OCTOBER

Pumpkin Pie Bread

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

3 teaspoons pumpkin pie spice

1 teaspoon salt

3 cups white sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin puree

1/2 cup water

Preheat oven to 350o. Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

TUESDAY IS . . .

September 2009

2009-09-16T17:59:00.000-07:00

August

2009-08-07T17:55:00.000-07:00

AUGUST
DIFFERENT CHICKEN CORDON BLEU

8 skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup white wine
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 oz) pkg herb-seasoned dry bread stuffing mix
Preheat oven to 350 degrees F. Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover. Bake at 350 degrees F for about 30 min, or until chicken is cooked through and juices run clear.

SUMMER SALADS

ZESTY FETA AND SHRIMP SUMMER PASTA SALAD

2 skinless, boneless chicken breast halves 1 (16 oz.) pkg uncooked farfalle (bow tie) pasta 1/2 lb. frozen cooked cocktail shrimp 1 (2.25 oz.) can diced black olives, drained 1 pint cherry tomatoes 1/2 c. baby carrots, chopped 1 cucumber, diced 1/2 c. balsamic vinegar 1 (6 oz.) pkg. feta cheese, crumbled salt-free seasoning blend to taste Preheat oven to 350 degrees F. Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

HIDDEN RECIPE

GOLDEN GRAHAM S'MORES

10 oz. miniature marshmallows
6 single serving size chocolate bars
5 Tbsp. butter
1 tsp. vanilla
8 c. Golden Graham cereal
Place chocolate bars in freezer, and chill well. Once the bars are very chilled, mash them with a rolling pin, coffee mug, and then unwrap them. Place broken candy back into freezer.
Butter a 9x13 inch baking pan. Melt 5 c. marshmallows and butter in a large saucepan over low heat. Stir occasionally.
Once the marshmallows have melted, remove pot from stove. Add in cereal and mix well. Add in your remaining 1 c. of marshmallows and chocolate bar pieces. Smash mixture into buttered baking pan, and place pan in the refrigerator. Once they have cooled, serve.

July

2009-07-03T12:14:00.000-07:00

JULY RECIPES

Red, White, & Blue Swap

Restaurant Style Santa Fe Pasta
5 qts water
1 (16 oz) pkg rotini pasta
1 1/4 c tomato juice
1 1/2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 1/2 tsp chili powder
3/4 teaspoon paprika
1/2 tsp salt
1/4 tsp ground black pepper
1/2 c grated Parmesan cheese
1/2 c whole corn kernels, cooked
1/3 c chopped fresh cilantro
1/4 c chopped green onions
2 Tbsp red bell pepper, diced
2 Tbsp diced green bell pepper
1 boneless chicken breast half, cooked and diced
Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well. Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours. Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

Month of July

Spicy Turkey Burgers

2 pounds lean ground turkey

2 tablespoons minced garlic

1 teaspoon minced fresh ginger root

2 fresh green chile peppers, diced

1 medium red onion, diced

1/2 cup fresh cilantro, finely chopped

1 teaspoon salt

1/4 cup low sodium soy sauce

1 tablespoon freshly ground black pepper

3 tablespoons paprika

1 tablespoon ground dry mustard

1 tablespoon ground cumin

1 dash Worcestershire sauce
Preheat the grill for high heat. In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

Red, White, & Blue ATC (artist trading card, 3 1/2 x 2 1/2)

Beer Margaritas
1 (12 fluid ounce) can frozen limeade concentrate

12 fluid ounces tequila

12 fluid ounces water

12 fluid ounces beer

ice

1 lime, cut into wedges

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

June 2009

2009-06-06T08:43:00.000-07:00

JUNE
BEST GRILLED
MARGARITA CHICKEN

2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves

Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

PICNIC/BBQ TAG

Sheboygan Grilled Brats

1/4 c. butter
2 medium onions, thinly sliced
3 cloves garlic, chopped
4 (12 oz.) bottles dark beer
2 lbs. fresh bratwurst
10 hot dog buns

Preheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

TEXAS RANGER BAKED BEANS

1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)

Preheat the oven to 350 degrees F (175 degrees C). In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired. Cover and bake for one hour in the preheated oven. Source: http://www.allrecipes.com/

FRUIT

FRUIT PIZZA

1 (18 oz.) pkg. refrigerated sugar cookie dough
1 (7 oz.) jar marshmallow creme
1 (8 oz.) pkg. cream cheese, softened

Preheat oven to 350 degrees F (175 degrees C).
On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.

Add sliced fruit of choice; good choices include kiwi, strawberries, pineapple, and other fruit that won't turn quickly.

MYSTERY (the mystery item was the mesh tape)

ORANGE HONEY GARLIC CHICKEN

1 (2 to 3 pound) whole chicken, cut into pieces
3 tablespoons soy sauce
2 tablespoons honey
1/4 cup orange juice
2 cloves crushed garlic
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon paprika

To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.

May 2009

2009-05-05T08:31:00.000-07:00

MAY

FRENCH TOAST CASSEROLE
7 c. bread (white, wheat, or cinnamon-raisin)
torn into 1 1/2-inch cubes
1 Tbsp. butter, softened
2 oz. cream cheese
1 1/2 c. milk
4 eggs
1/4 c. powdered sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 tsp. nutmeg
2 tsp. ground cinnamon
Preheat oven to 350 degrees. Line the bottom of a lightly buttered 9x9-inch casserole dish with the bread crumbs. In a large bowl, mix the butter and cream cheese. Add the milk and stir. Add eggs 1 at a time while continuing to stir. When mixed thoroughly, add 2 Tbsp. of the sugar, the salt, the vanilla, nutmeg, and 1 tsp. of cinnamon. Pour mixture over the bread. Let the casserole stand for 5-10 minutes so the liquid can soak into the bread. Combine remaining sugar and cinnamon and sprinkle over the top. Bake 45 to 50 minutes or until the top is golden brown.

YOUR BEST RECIPE

Cream Puff Dessert
1 stick butter or margarine
1 c. water
1 c. flour
4 eggs
3 c. milk
8 oz. cream cheese, softened
8 oz. cool whip
1 large box instant vanilla pudding
Boil together butter and water. Add flour and mix well. Cool slightly; stir in eggs, one at a time. Mix well and spread in a 9x13 inch glass pan. Bake at 400 degrees for 30 minutes. Cool completely. Mix 6 oz. vanilla instant pudding, 3 c. milk, and cream cheese. Mix until smooth. Pour into cooled cream puff crust. Spread cool whip on top. Spread over top pie filling of your choice, such as cherry or blueberry. Refrigerate.

APRIL SHOWERS BRING MAY FLOWERS

Planet Hollywood
Cap'n Crunch Chicken

2 c. Cap'n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 Tbsp. granulated onion
Vegetable oil for deep frying
3 Tbsp. granulated garlic
Creole mustard sauce, recipe on back
1 Tbsp. pepper
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic, and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.

Creole Mustard Sauce
1/4 c. sliced green onions
2 Tbsp. horseradish
2 Tbsp. chopped garlic
1 Tbsp. red wine vinegar
2 Tbsp. chopped onion
1 Tbsp. water
2 Tbsp. chopped celery
2 tsp. cider vinegar
2 Tbsp. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 Tbsp. yellow mustard
Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.

2009-04-01T19:54:00.000-07:00

Peanut Butter Fingers

1/2 c. butter, softened
1/2 c. white sugar
1/2 c. packed brown sugar
1 egg
1/3 c. peanut butter
1/2 tsp vanilla extract
1 c. all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 c. rolled oats
1 c. semisweet chocolate chips
1/2 c. confectioners' sugar
1/4 c. peanut butter
3 Tbsp. milk

Preheat the oven to 325 degrees F. Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

Garden Chicken Stir Fry

1 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves, cut into strips
1 c. julienned carrots
1 small onion, chopped
1 c. fresh sliced mushrooms
1 zucchini squash, pelled and cut into 1 inch rounds
2 yellow summer squash, pelled and sliced into 1 inch pieces
1/2 c. pecan halves
1 tsp. coarse ground black pepper

Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Hawaiian Wedding Cake(aka "Better Than Sex" Cake)

1 (18.25 oz.) pkg yellow cake mix

2 (20 oz.) cans crushed pineapple, drained

1 (3.4 oz.) pkg instant vanilla pudding mix a

1 (8 oz.) pkg cream cheese

1 (8 oz.) container frozen whipped topping, thawed

1/2 c. flaked coconut

1/2 c. chopped walnuts

1/2 (10 oz.) jar maraschino cherries

Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake. Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple. Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Spinach Mushroom Frittata

1 (10 oz.) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs or equivalent egg substitute
1 c. part-skim ricotta cheese
3/4 c. freshly grated Parmesan cheese
3/4 c. chopped portobello mushrooms
1/2 c. finely chopped scallions with some green tops
1/4 tsp. dried Italian seasonings
1 pinch Salt and pepper, to taste

Preheat oven to 375 degrees.
In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

2009-03-02T20:46:00.000-08:00

Chicken Breast Stuffed with
Spinach, Blue Cheese, and Bacon

8 slices bacon
4 skinless, boneless chicken breast halves -
pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach,
thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil
Cook bacon until crisp. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F. In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

BEER DIP
1 (8 ounce) package cream cheese
1 1/2 teaspoons paprika
10 dashes hot pepper sauce
1/4 cup beer
In a medium saucepan over low heat, melt cream cheese. Stir in paprika; mixture should be pink. Stir in hot sauce and beer. Serve warm or cold.

White Barbecue Sauce
1/2 c. cider vinegar
1/4 c. water
3/4 tsp. ground black pepper
2 Tbsp. white sugar
1/2 c. mayonnaise

In a small nonporous bowl, combine the vinegar, water, ground black pepper, sugar and mayonnaise and mix well. Use on your favorite meat.

Spicy Ranch Dressing
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon prepared horseradish
1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
1/4 teaspoon ground black pepper
In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.

SMOTHERED MEXICAN LASAGNE
1 1/2 pounds ground turkey
1 bunch green onions, chopped
1 (1.25 ounce) package taco seasoning mix
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chile peppers, undrained
1 (15 ounce) container ricotta cheese
2 eggs
8 (10 inch) flour tortillas
1 (8 ounce) container sour cream
1/4 cup salsa
Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

February 2009

2009-02-04T11:55:00.000-08:00

French Market Doughnuts Beignets
A beignet recipe, similar to those you might find in the French Market of New Orleans, Louisiana.
1 envelope active dry yeast
1 1/2 c. warm water (approx. 150 degrees)
1/2 c. granulated sugar
1 tsp. salt
2 eggs, beaten
1 c. evaporated milk
7 c. all-purpose flour
1/4 c. shortening, softened
oil for deep frying
powdered sugar
In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360 degrees for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee. Dough can be cut and frozen, separated in container with waxed paper. Makes 4 to 5 dozen.
source: http://southernfood.about.com

Chocolate Thumprint Cookies
1 c. butter
1 c. white sugar
2 eggs, separated
2 (1 oz.) squares unsweetened chocolate, melted
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
48 milk chocolate candy kisses, unwrapped
1/3 c. granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture. In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

Brasserie Jo's Martini au Chocolat
3 oz. Stolichnaya Vanilla
1/2 oz. Godiva Liqueur
Dusting of cocoa powder
Place Vodka and Godiva Liqueur in martini shaker with crushed ice. Shake well. Strain into a chilled martini glass. Dust with cocoa powder.

January 2009

2009-01-16T04:59:00.000-08:00

HEARTY BAKED STEW
3 medium potatoes, peeled and sliced
3 medium carrots, sliced
3/4 lb. lean ground beef
1 (14.5 oz.) can diced tomatoes, undrained
1/2 c. frozen peas
2 medium onions, sliced
2 Tbsp. butter or margarine
salt and pepper to taste
In an ovenproof Dutch oven or greased 13-inch x 9-inch x 2-inch baking dish, layer the potatoes and carrots. Crumble beef over carrots. Layer with the tomatoes, peas, and onions. Dot with butter. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 1 1/2 hours or until the meat is no longer pink and the vegetables are tender.

Sour Cream Chicken and Potatoes
2 large potatoes, quartered

1 c. freshley grated Parmesan cheese, divided

1 1/2 c. sour cream, divided

1/4 c. sun-dried tomatoes

2 Tbsp. butter

1 c. fresh spinach leaves (or more, to taste)

1 clove garlic

2 Tbsp. olive oil, or as needed

1 red onion, chopped

1/2 large green bell pepper, chopped

10 chicken tenders

Preheat oven to 400 degrees. Lightly grease a medium casserole dish. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes or until tender but firm. Cool, and partially mash together with 3/4 c. Parmesan cheese and 1/2 c. sour cream. Set aside. Place sun-dried tomatoe, butter, spinach, garlic, and remaining 1/4 c. Parmesan cheese in a blender or food processor, and blend until almost smooth. Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in a skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture. Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream. Bake 15 minutes in the preheated oven, until lightly browned. Source: www.allrecipes.com

2008-12-01T20:20:00.000-08:00

Peppermint Meringues

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
Preheat oven to 225 degrees F. Line 2 cookie sheets with foil. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Cream Cheese Cookies

1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. white sugar
1 egg yolk
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (may need more or less)

Preheat oven to 325 degrees. Lightly grease cookie shets. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center. Bake for 15 minutes in preheated oven. Cookies should be pale
Yields: 72 servings
Source: http:www.allrecipes.com

November 2008

2008-11-03T05:17:00.000-08:00

November 2008

Pumpkin Brulee
4 cups heavy cream
2 teaspoons vanilla extract
16 egg yolks
1/4 cup brown sugar
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1/4 cup white sugar
Preheat oven to 325 degrees F. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Holiday Potluck
Vegetable Pizza Squares

2 (10 ounce) cans refrigerated crescent roll dough
1 (8 ounce) package cream cheese, softened
2/3 cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon minced onion
1/2 teaspoon minced garlic
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped green bell peppers
1 (8 ounce) package shredded Cheddar cheese
Preheat oven to 400 degrees F. Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned. In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic. Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.

Chicken or Turkey

Egg Chicken Casserole
1 (3 pound) chicken, boiled and deboned
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices white bread, torn into small pieces
2 eggs
1/2 cup butter, melted
20 saltine crackers, crushed
2 cups chicken broth
Preheat oven to 350 degrees F. In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish. In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

2008-10-02T19:29:00.001-07:00

Ghoul-Ade For Halloween
1 envelope Kool-Aid grape flavor unsweetened mix
1 envelope Kool-Aid orange flavor unsweetened mix
2 c. sugar
3 quarts cold water
1 quart ginger ale, chilled

Mix Kool Aid's together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale.

Halloween Crisp Candy Corn Treats
1/2 c. butter
10 c. Rice Krispies®
9 c. miniature marshmallows
2 c. candy corn
3/4 c. miniature chocolate chips
Candy Pumpkins -- Or Other Decor
Orange Food Coloring
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.

OVEN BEEF STEW
2 lbs. cubed boneless beef for stew
3 Tbsp. flour
3 medium onions, sliced 1/4-inch thick
6 carrots, sliced 1/4-inch thick
4 medium potatoes, sliced a bit thicker than 1/4 inch
1 1/2 c. red wine
1 Tbsp. Dijon mustard
1 Tbsp. cornstarch dissolved in 1 Tbsp. cold water

Preheat oven to 350F. Toss beef with flour. Grease a large, deep pan or a Dutch oven. Layer pan with 1/3 onions, 1/3 carrots, followed by 1/3 potatoes. Layer half the meat on top of potatoes. Repeat layering with 1/3 vegetables and the other half of the meat and lthen the rest of the vegetables. Combine wine and mustard in a small bowl. Pour wine mixture over meat and vegetables. Cover pan with a lid. Bake 1-1 1/2 hours until tender. Thicken gravy if necessary with cornstarch paste and boil on the stove for 1 minute until thickened.
Candy Corn Popcorn Balls

8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
1 cup candy corn
1/4 cup butter
1/4 teaspoon salt
1 (10-ounce) bag marshmallows
Cooking spray

Combine popcorn and candy corn in a large bowl. Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently. Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls. Yield: 20 servings (serving size: 1 popcorn ball)
Penne-Wise Pumpkin Pasta

Salt
1 lb. whole wheat penne rigate
2 Tbsp. extra virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 c. chicken broth
1 15-oz. can pure pumpkin puree
1/2 c. heavy cream
1 tsp. hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmet
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin, and cream. Add the hot sauce, cinnamon, and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage. Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.
(Source: http://www.rachaelraymag.com/recipes/30-minute-meals/penne-wise-pumpkin-pasta/article.html)

September Recipes

2008-09-01T20:12:00.000-07:00

Cheesy Football
2 (8 ounce) pkg. cream cheese (softened)
1 (8 ounce) pkg. shredded sharp cheddar cheese
1/2 c. grated parmesan cheese
1/2 c. mayonnaise
1/4 c. chopped green onion
1/4 tsp. black pepper
1 (12 ounce) pkg. bacon bits
6 pimento strips

Beat cream cheese, cheddar cheese, parmesan cheese and mayonnaise on medium speed with electric mixer until well blended. Add green onions and black pepper, mix well.
Cover, refrigerate several hours or overnight. Form into football shape, cover with bacon bits. Place pimento on top to form the lacing of football. Serve with ritz crackers or whatever cracker u want. Makes a 2 cup football.

Microwave Pecan Pie
1 Tbsp. butter
1 large egg, beaten
1/4 c dark corn syrup
3 Tbsp. sugar
1 tsp. unbleached flour
1/4 tsp. vanilla
1 pecan pie pastry shell
1/4 c. pecan halves

In a small nonmetal bowl microwave butter, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in the beaten egg, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute. Cool before serving.

Mushroom Crock Pot Roast
3 lbs boneless beef cross-rib roasts
salt and pepper, to taste
2 Tbsp. vegetable oil
1 onion, diced
2 carrots, sliced
2 stalks celery, sliced
3 garlic cloves, minced
1 tsp. dried marjoram
1 tsp. oregano
4 c. button mushrooms, quartered
1/3 c. low sodium beef broth
2 Tbsp. tomato paste
2 tsp. worcestershire sauce
3 Tbsp. all-purpose flour

*Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
*Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
*Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
*Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
*Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.
(Source: www.recipezaar.com)

August 2008 Recipes

2008-08-01T20:44:00.000-07:00

Here are the new recipes for August 2008

Back to School Chicken Veggie Casserole

1 (10 ounce) can low-fat condensed cheddar cheese soup
1 c. low fat milk
2 Tbsp. instant minced onion
1 (10 ounce) frozen mixed vegetables (thawed and drained)
1 1/2 c. cut up cooked chicken
2 c. Bisquick reduced fat baking mix
2 tsp. light mayonnaise
1 egg

Preheat ovean to 400*. Heat soup, milk and instant minced onion to boiling in 3 quart sauce pan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangle 11 x 7 x 1/2" baking dish. Mix remaining ingredients until crumbly and sprinkle over top.(Source: http://www.recipezaar.com/)

5 Ingredients Or Less recipes

Anytime Quiche

5 eggs
1 c. milk
1 tsp. salt
1 frozen pie crust
1 1/2 c. shredded cheddar cheesePreheat oven to 375 degrees. In a medium mixing bowl, beat eggs with a whisk. Add in the milk and salt, mixing well. In the bottom of the frozen pie crust, sprinkle cheese. Pour the egg mixture over the cheese. Bake for 35-45 minutes or until a knife inserted in the center comes out clean.
(Source: www.recipezaar.com/)

Summer's Here

Summer Chicken

6 boneless skinless chicken breast halves
2 c. summer squash
2 c. zucchini
2 red bell peppers (for color)
2 medium tomatoes
1 Tbsp. olive oil
1 1/2 tsp. fresh basil
1 tsp. seasoning salt
1/4 tsp. pepper or 1/8 tsp. cayenne pepper
1/3 c. shredded parmesan cheese

May use a wok to make this, but a cast-iron skillet works just as well. Prepare everything as follows:- cut chicken into 1/2" cubes- slice or cube squash, zucchini, and the peppers- slice each tomato into 8 wedges Pour oil into wok and stirfry veggies just until tender (about 10 minutes), set aside. Stirfry chicken until thoroughly cooked (15-20 minutes). Add vegetables and seasoning, stirfry for another 5 minutes. For regular chicken use black pepper, to kick it up a notch use the cayenne pepper. Spoon onto serving dishes and sprinkle with freshly shredded parmesean cheese.
(Source: http://www.recipezaar.com)

July 2008

2008-07-23T20:12:00.000-07:00

July 2008 Monthly

LOLLIPOP RECIPE
15 lollipop sticks
1/4 c. butter
1/2 c. light corn syrup
3/4 c. sugar
Few drops of food coloring
Lightly butter baking sheet, 10 1/2 x 12 inches. Arrange lollipop sticks on baking sheet. Combine butter, corn syrup and sugar in 1 quart saucepan. Heat to boiling over medium high heat, stirring occasionally.
Reduce heat to medium. Continue cooking, stirring frequently, to 270 degrees on candy thermometer (or until a few drops of syrup dropped into very cold water separate into threads which are hard but not brittle).
Stir in food color. Drop mixture by tablespoonfuls over end of each lollipop stick. If desired while lollipops are hot, press on candy decorations. To decorate when cooled, brush underside of candy decorations with corn syrup and press into lollipops. Cool lollipops thoroughly before removing from baking sheet.

July 2008 6x6 Flag

American Apple Pie

1/3 c. packed light brown sugar
1/3 c. white sugar
1 Tbsp. all-purpose flour
1 tsp. lemon juice
1/3 tsp. ground cinnamon
7 1/2 c. peeled, cored and sliced apples
1 c. raisins
1 pastry for 9 inch double crust pie
1 egg

Preheat oven 425 degrees F. Spray deep dish pie plate with cooking spray.Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated. Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar. Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

July 2008 6x6 Mystery

Soda Fountain Ice Cream Pie

1 1/2 c. crushed rolled sugar
ice cream cones (12 cones)
1/2 c. margarine or butter, melted
1/4 c. sugar
3 1/2 c. fresh strawberries
1 qt. vanilla ice cream, softened
1/3 c. malted milk powder
1 1/2 c. hot fudge
ice cream topping
Whipped cream (optional)
Sliced almonds (optional)
Whole strawberries (optional)

In a small bowl, combine crushed cones, margarine or butter, and sugar. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan or into a 10-inch pie plate; set aside.
Place 3 cups of the strawberries in a blender container. Cover; blend until smooth (should have 1 1/2 c. puree). Chop remaining 1/2 cup strawberries; set aside.

In a large mixing bowl, stir together strawberry puree, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover; freeze 8 hours or until firm. Spread fudge topping over pie; freeze at least 2 hours more.
To serve, let pie stand at room temperature 30 minutes before cutting into wedges. If desired, top each serving with whipped cream, sliced almonds, and additional whole strawberries. Makes 10 servings.

July 2008 Tag RWB

Red, White & Bleu Slaw
6 cups green cabbage, coarsely shredded
1/2 cup bacon bits
3/4 cup bleu cheese, crumbled
1 cup Marzetti Slaw Dressing
Cherry tomatoes
Combine green cabbage, bacon bits, 1/2 cup bleu cheese. Add slaw dressing and toss gently to coat well. Chill to blend flavors. When you're ready to serve, garnish with cherry tomatoes and another 1/4 cup bleu cheese.

Strawberry Lemonade Slush
1 (10 ounce) package frozen sweetened sliced strawberries
3/4 cup pink lemonade concentrate
3/4 cup water
3/4 cup crushed ice
2 cups chilled club soda

In a blender or food processor, place the strawberries, concentrate, water and ice; cover and process until smooth. Pour into a 2-qt. freezer container. Cover and freeze for at least 12 hours or until icy. Remove from freezer 1 hour before serving. Just before serving, transfer strawberry mixture to a large bowl; stir in soda.

June 2008

2008-07-23T20:08:00.000-07:00

June 6x6 mystery
June 4x6 Father's Day
June 6x6 Summer's Comin'

May 2008

2008-07-23T20:03:00.000-07:00

May 2008 6x6 Monthly
May 2008 6x6 Kitchen Tips

May Tags Mixed Drinks

April 2008

2008-07-23T19:56:00.001-07:00

April 6x6 Monthly
April 2008 6x6 Bunny

April 2008 6x6 Mystery

March 2008

2008-07-23T19:51:00.001-07:00

March 2008 Tag Swap
March 2008 Oodles of Noodles
March 2008 6x6 Monthly

February 2008

2008-07-23T19:45:00.000-07:00

February 2008 4x6 Love

February 2008 6x6 Monthly
February 2008 6x6 Alphabet Part 1
February 2008 6x6 Heart

January 2008

2008-07-23T19:43:00.000-07:00

January 2008 Monthly

January 2008 Snowman Tag

December 2007

2008-07-23T19:40:00.000-07:00

December 2007 Monthly
December 2007 Gifts from the Kitchen

November 2007

2008-07-23T19:31:00.000-07:00

November 2007 monthly 6x6
November 2007 6x6 Mystery
November 2007 6x6 Numbers
November 2007 6x6 Nuts

October 2007

2008-07-23T19:23:00.000-07:00

October 2007 Monthly 6x6

October Halloween Treats Tag
October 2007 6x6 Mixes
October 2007 Fall 4x6

September 2007

2008-07-23T19:18:00.000-07:00

September Monthly 6x6
September 6x6 Animal
September Cobbler 6x6

August 2007 Recipe thumbnails

2008-07-23T19:08:00.000-07:00

August 6x6
August Mystery 6x6 swap
August Salad 6x6

August Tag Swap - Dips

Scrapping Recipes

2008-07-23T19:03:00.001-07:00

I ran across a recipe blog the other day, and I thought it was so cool. I belong to a group on Yahoo Groups, which swaps recipes that have been scrapped. I have belonged for a little over 2 years. I belong to several scrapbooking groups on Yahoo, and I think it is definitely my favorite group. Not only do I get some fantastic recipes, but there is just some spectacular scrapbooking and papercrafting techniques used with the recipes. I primarily do 6x6 recipes, but also do some 4x6 as well as tag swaps. It's tons of fun. I will try to post pictures of the recipes I have done on that group over the past, and moving forward I will try to also include the actual readable recipe for folks who might want it. We will see where else this blog will evolve.