Everyday Meals

Tatertots and Jello: My First Blogoversary: Favorite Things Giveaway

2009-08-03T14:09:00.000-07:00

Tatertots and Jello: My First Blogoversary: Favorite Things Giveaway

i love this site, she has such great stuff. I think i spent a good hour looking at her blog.

Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

2009-07-28T13:13:00.000-07:00

From Martha Stewart

Ingredients
Serves 4
* 1 tablespoon extra-virgin olive oil
* 1 pork tenderloin (1 to 1 1/4 pounds)
* 16 shallots, peeled and halved lengthwise keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
* 1 jar (10 ounces) all-fruit apricot jam
* 1/2 cup low-sodium canned chicken broth
* 1/2 teaspoon coarse salt
* 1 cup fresh or frozen (thawed) cranberries
* 1 1/2 tablespoons red-wine vinegar
* 1/2 teaspoon freshly ground pepper
* 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Directions

1. Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, 6 to 8 minutes. Remove skillet from heat.
2. Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.
3. Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).
4. Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.
5. Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

First published: December 2003

Fresh Apricot Tart

2009-07-28T13:11:00.000-07:00

From Martha Stewart

Ingredients
Serves 12

* FOR THE CRUST
* 6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted
* 3 ounces whole blanched almonds (about 3/4 cup)
* 2 tablespoons plus 1/4 teaspoon granulated sugar
* 1 cup all-purpose flour
* Pinch of salt
* 1/4 teaspoon pure almond extract
* FOR THE FILLING
* 3 tablespoons blanched sliced almonds
* 1/2 cup plus 1 tablespoon granulated sugar
* Pinch of salt
* 6 tablespoons all-purpose flour
* 6 tablespoons almond flour or very finely ground blanched almonds
* 1/2 teaspoon baking powder
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons unsalted butter, melted
* 6 tablespoons half-and-half
* 10 to 12 fresh apricots, halved and stones removed
* Confectioners' sugar, for dusting

Directions

1. To make the crust: Preheat oven to 350 degrees.with rack in center. Brush and 8-by-11-inch tart pan with removable bottom with butter.
2. Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
3. Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
4. Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
5. To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
6. In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
7. Arrange the apricot halves, cut-sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
8. Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.

First published: April 1999

Apricot Pecan Waffles

2009-07-28T13:10:00.000-07:00

1 pound fresh apricots
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon canola oil
¼ cup finely chopped pecans
3 large egg whites

1. Heat waffle iron. Dice apricots. Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.

2. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.

3. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir ¼ of egg whites into waffle batter. Fold in remaining egg whites.

4. Measure 2/3 cup batter for each waffle.

Source: California Apricot Council

Apricot Coffee Cake

2009-07-28T11:35:00.000-07:00

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 egg
2 tablespoons butter or margarine
1/4 cup milk powder
2/3 cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
1/4 teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 C).
2. Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
3. Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
4. Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Hershey’s Perfectly Chocolate Cupcakes

2009-04-29T19:17:00.000-07:00

from: Hersheys

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

VARIATIONS:ONE-PAN CAKE: Grease and flour 13×9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Tall and Creamy Cheesecake

2009-04-09T20:19:00.001-07:00

Dorie Greenspan

For the crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 tsp salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two*
*I used 1 cup heavy cream and 1/3 cup sour cream

Preheat the oven to 350 degrees.
Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn’t have to be a precision job. Put the pan in the freezer while you preheat the oven.

Place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

Reduce the oven temperature to 325°F.

To make the cheesecake:
Put a kettle of water on to boil.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in the roaster pan.

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

Serving:
Remove the sides of the springform pan— I use a hairdryer to do this (use the dryer to warm the sides of the pan and ever so slightly melt the edges of the cake)—and set the cake, still on the pan’s base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

Storing:
Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

Banana Cheesecake Bars

2009-04-08T12:33:00.000-07:00

(from Confessions of a Bake-aholic)

adapted from Food and Family (I prefer whipped cream to cool whip and mine took a little longer to bake)

1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. lemon juice
1-1/2 cups milk
whipped cream
Heat oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup brown sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas.
Beat cream cheese and remaining brown sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be VERY thin.) Pour into crust.
Bake 45 to 60 min. or until center is almost set. Start checking at 45 minutes. Just open the oven door and jostle the pan a little.
Cool. Refrigerate 4 hours or overnight. Top with whipped cream and a sliced banana. Store leftovers in refrigerator.

Butterscotch Pecan Perfection Pie

2009-04-07T16:18:00.000-07:00

Source:

This simple pie with a Southern flair is the perfect sweet ending to any traditional Thanksgiving dinner.

Estimated Times:
Preparation - 15 min | Cooking - 40 min | Cooling Time - 3 hrs refrigerating | Yields - 10 servings

Ingredients:

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
3/4 cup light corn syrup
3 large eggs, at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecan halves, coarsely chopped
1 1/2 cups whipped cream (optional)

Directions:
PREHEAT oven to 350º F.

MELT 1 1/3 cups morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

ADD corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell.

BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.

TO GARNISH AND SERVE:
LINE baking sheet with wax paper.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm.

PLACE 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.

NOTES
*If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet.

TIPS:
• 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels.
•Two shallow (2-cup volume) pie shells can be substituted for the one deep-dish pie shell. Follow directions above and bake for 30 to 35 minutes.

Vinny's Salmon

2009-04-04T20:32:00.000-07:00

salmon filet (I usually buy it from costco)
lemon pepper
mayonnaise (I use hellman's light)
parmesan cheese

put tin foil on bottom of cookie sheet, place salmon on tin foin
sprinkle generously with lemon pepper
spread mayo on so that you can't see salmon through the mayo (not too thick!)
sprinkle generously with mayonnaise

bake in 375 degree oven for about 15-20 minutes depending on how thick the salmon is. Just enough to cook it through so that it is light and flaky!! Then broil it for just a minute or so to let the parmesan brown lightly. I know the ingredients sound weird but it is seriously so yummy, anyone that has had it just love the flavor, even if you aren't a fish fan!

Super-Sized 7-Layer Casserole

2009-03-31T15:40:00.000-07:00

From Rachel Ray today!

1 package corn tortillas or any color corn chips
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
Salt
2 limes, zest of 1 and juice of 2
2 avocados
Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Aired on: March 31, 2009

Yields: 12 servings
Preparation

Preheat oven to 400˚F.

If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.

Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.

Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.
Step

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.
Step

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.

Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.

In another saucepot, heat up the can of refried beans with a little bit of water.
Step

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.

While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.

For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.
Step

Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

Lemon Sandwich Cookies

2009-03-25T07:54:00.000-07:00

From Everyday Food
Gwendolyn Richards, Calgary Herald
Published: Wednesday, March 25, 2009

1 cup (250 mL) unsalted butter, room temperature
1 cup (250 mL) icing sugar
1 tbsp (15 mL) finely grated lemon zest (from 1 lemon)
1/2 tsp (2 mL) salt
2 cups (500 mL) all-purpose flour, plus more for rolling
2 tbsp (25 mL) granulated sugar for sprinkling

For lemon filling:
4oz (125g)barcream cheese, room temperature
1 tbsp (15 mL) finely grated lemon zest (from 1 lemon)
1-1 1/2 cups (250 mL-375 mL) icing sugar

Preheat oven to 350°F (180°C). In a large bowl, using an electric mixer on high speed, beat butter, icing sugar, lemon zest and salt until combined. With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon. Turn dough out onto a piece of plastic wrap; pat into a disk about ½-inch (1 cm) thick. Wrap and chill until firm, about 1 hour (and up to 3 days).

Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8-inch (3 mm) thick (if dough cracks let it warm up slightly). Cut out cookies with a 1½-inch (4 cm) round cutter (re-roll scraps once, chilling if too soft). Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool.

For the filling, in a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup (250 mL) of icing sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling. Form sandwiches: Place about 1 tsp (5 mL) filling between two cookies, sugared sides facing out; squeeze gently.

Makes 36 cookies.

Read more of Gwendolyn Richards' culinary adventures on her blog: patentandthepantry.word-press.com.

Homemade Samoas (a.k.a. Caramel de-Lites)

2009-03-16T19:55:00.000-07:00

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!

Creamy Slow Cooker Oatmeal

2009-02-07T19:49:00.001-08:00

9 cups water
3 cups oats
3 cups half and half
2 tsp. vanilla
pinch of salt
1 cup brown sugar

Just before going to bed, combine the water and and the oats in a slow cooker. Set to low, cover, and let cook overnight. In the morning, stir in the half and half, vanilla, and salt. Scoop into bowls. Sprinkle with brown sugar.

Chocolate Sundae Pudding Cake

2009-01-19T08:35:00.001-08:00

Source: www.BnBFinder.com

Yield: 4-6 servings
RECIPE INGREDIENTS
1 cup flour
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/8 teaspoon salt
1 cup boiling water
French vanilla ice cream

DIRECTIONS
Preheat oven to 350 degrees F. Grease 4-6 2-cup ramekins. Set aside.

In a large mixing bowl, stir together the flour, 2/3 cup granulated sugar, 2 tablespoons cocoa powder, baking powder, and 1/4 teaspoon salt. Set aside.

In a small mixing bowl stir together the milk, nuts, melted butter, and 1 teaspoon vanilla. Add to the dry ingredients and stir to combine. Pour into ramekins.

In another bowl, stir together the brown sugar, 1/4 cup granulated sugar, 3 tablespoons cocoa powder, 1 teaspoon vanilla, and 1/8 teaspoon salt. Sprinkle the mixture evenly over the batter. Pour the boiling water evenly over each ramekin. Bake 30 minutes.

Recipe reprinted by permission of Rocky Mountain Lodge & Cabins, CO. All rights reserved.

Wings in Sweet and Sour Sauce

2009-01-04T16:11:00.000-08:00

Ingredients:

18 chicken wings
1/4 cup balsamic vinegar or red wine vinegar
1 cup apricot preserves
1 cup ketchup
3 tablespoons prepared horseradish
1 cup sweet onion, finely chopped
1 teaspoon hot sauce, or to taste

Preparation:

Pat the chicken wings dry and place then in the slow cooker or crockpot.
In a bowl, mix together remaining ingredients.
Taste and adjust seasonings.
Pour the sauce over the wings. Cover the slow cooker and cook on low until the chicken is tender, about 4 to 5 hours.

Canadian Maple Glazed Chicken Wings

2008-12-11T21:59:00.000-08:00

2-3 lbs chicken wings
2 Tbsp Worcestershire sauce
A few dashes of Tabasco, to taste
2 Tbsp brown sugar
1/2 cup flour
1 cup maple syrup
1/3 cup chili sauce
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2- 1/2 tsp crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine chicken wings, Worcestershire sauce, Tabasco and brown sugar. Shake well and refrigerate for as little as an hour and as long as five hours. Shake the bag every hour or so,
Drain and discard marinade. Oven bake at 375 degrees for 15 minutes, then remove and set aside to rest, allowing juices to settle.
While the wings are baking, add the remaining ingredients except for the flour in a bowl and whisk together. This will act as your sauce.
Be aware the sauce will really turn the heat up. After the wings cool, toss them into the flour and then deep fry until crisp. Remove wings and toss them into the sauce for saucy wings or serve the wings crispy and the sauce as dip.

Quick and Easy Mexican Enchilada Sauce Recipe

2008-12-11T16:41:00.001-08:00

By Jolinda Hackett, About.com

Ingredients:

* 2 tbsp vegetable oil
* 2 tbsp flour
* 2 tbsp chili powder
* 1/2 tsp cumin
* 1/4 tsp cayenne pepper, or to taste
* 2 cups water
* 1 8 ounce can tomato paste
* 1 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp salt

Preparation:
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.

Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.

Custard Pie

2008-12-03T12:12:00.000-08:00

From Martha

Ingredients

Serves 6

3 Comice or Bartlett pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar

Directions

Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

Choco-Holic Cake

2008-12-03T11:21:00.000-08:00

CAKE
1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
1 cup milk
1/2 cup sour cream
4 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
GLAZE
2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
3 tablespoons butter or margarine
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract

Directions:
FOR CAKE:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.

COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.

COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

FOR GLAZE:
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

POUR glaze over cake.

Coconut Lime Rice Pudding

2008-11-21T13:06:00.000-08:00

1/2 cup white basmati rice
a 13- to 14-ounce can light unsweetened coconut milk
1 1/4 cups whole milk
1/2 cup sugar
1 1/2 to 2 teaspoons finely grated fresh lime zest
Garnish if desired: sweetened flaked coconut, toasted

In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.

Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.

Serve puddings warm or chilled and garnish with flaked coconut.

Bluerberry Flax Muffins

2008-10-20T11:29:00.000-07:00

1/4 cup flax seed
1 3/4 cup whole wheat flour
1 cup all purpose flour
3/4 cup golden brown sugar, packed
2 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries (do not thaw)
3 large eggs, beaten
1 1/2 cups milk
1/2 cup unsweetened applesauce
1 tsp vanilla
cooking spray
1 Tbsp flax seeds

Place an oven rack in the middle position and preheat to 375G. Place the 1/4 cup flax seed in a coffee grinder (or blender or small food processor) and process til finely ground.
Place the ground flax seed in a large bowl and whisk in the flours, brown sugar, baking powders, cinnamon and salt. Place the blueberries in a second bowl and coat with 2 Tbsp of flour mixture and mix untiul just combined. Fold berries into batter.
Spray a 12-slot muffin pan with spray (or use muffin liners). Spoon batter into pan; the batter should come right up to the top of each slot. Sprinkle the tops of each muffin with 1 Tbsp of flax seed.
Bake muffins for 25 minutes of til muffins spring back when genlty touched in the center.

Creamy Turkey and Vegetable Soup

2008-10-20T11:23:00.000-07:00

1 medium onion, diced
1 medium celery rib, diced
1 medium carrot, diced
1 garlic clove, minced
1/4 cup flour
3 1/2 cups turkey stock
1 /12 cups diced cooked turkey meat
3/4 cup frozen corn kernels
3/4 cup light cream or milk
1 tsp dried sage
Salt and pepper

Melt butter or heat oil in a pot set over medium heat.Add onion, celery, and garlic and cook til softened, about 5 minutes. Mix the flour and cook 2 minutes more. While stirring, slowly pour in stock. Mix in diced turkey, corn and sage, bring the soup to a simmer, and simmer 15 minutes. Mix in cream or milk and heat throughj 1 to 2 minutes. Season with salt and pepper and serve.

Polynesian Chicken

2008-10-20T11:19:00.000-07:00

1 fryer chicken cut up
1/4 cup soy sauce
3 Tbsp vegetable oil
1 tsp ginger
2 Tbsp minced onion
1/2 cup flour
1 can pineapple chunks
1 can mandarin oranges
2 Tbsp cornstarch
1.4 cup water
1/4 cup toasted slivered almonds

Arrange chicken in shallow pan. Combine soy sauce, oil, ginger, onion and marinate chicken for one hour. Shake chicken in flour and brown oil in fry pan. Drain fruit and set aside. Add fruit juices to soy marinade. Combine cornstarch and water and add to soy fruit sauce. Place chicken in casserole. Pour soy fruit sauce over and bake in a 350F oven for 45 minutes. Shortly before serving, add fruit and almonds.
Serves 4.

Chocolate Crunch Waffles with Caramel Sauce and Ice Cream

2008-09-22T12:18:00.000-07:00

Source: Dessert - The Grand Finale
Yield: Serves 2

RECIPE INGREDIENTS

For the Caramel Sauce:

1/3 cup brown sugar

1/3 cup heavy cream

4 tablespoons unsalted butter

For the Waffles:

3 tablespoons butter, melted

1 oz unsweetened chocolate, melted

1/3 cup sugar

1 egg, separted

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk

2 tablespoons chopped walnuts

Vanilla ice cream, for serving

Chocolate shavings, for decoration

DIRECTIONS

FOR THE CARAMEL SAUCE:
Combine all of the sauce ingredients in a small saucepan. Stir over low heat until the sugar dissolves. Bring to a boil, reduce heat and simmer, stirring, for 3 minutes.

FOR THE WAFFLES:
Combine the melted butter and chocolate and stir vigorously until well combined. Add the sugar and egg yolk and beat well.

Sift together all the dry ingredients and add to the chocolate mixture alternately with the milk. Beat the egg white until stiff. Fold into the chocolate mixture.

Heat a waffle iron and cook the mixture according to the manufacturer's instructions. (It is best to oil the waffle iron for this mixture, as it tends to stick.) Serve immediately with the Caramel Sauce, vanilla ice cream, and shavings of chocolate.

HOMEMADE ONION SOUP MIX

2008-07-20T18:32:00.001-07:00

1/4 cup dried minced onion
5-6 beef bouillon cubes, crushed
1/2 tsp. onion powder
Dash of sugar

Mix the ingredients together in a small bowl or baggy. Use in any recipe that calls for 1 envelope onion soup mix.

Lemon Cream Coffee Cake

2008-07-20T18:31:00.001-07:00

1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 (8-ounce) carton lemon yogurt
1-1/2 tsp. finely shredded lemon peel
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg or mace
1 cup butter
2 eggs, slightly beaten
1 cup milk
1/2 tsp. almond extract
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 cup chopped pecans or sliced almonds

Preheat oven to 350 degree F. Grease a 13x9x2-inch
baking pan; set aside. In a medium mixing bowl beat
cream cheese with an electric mixer until fluffy.
Beat in 1/4 cup sugar; fold in lemon yogurt and
lemon peel. Set aside. In a large mixing bowl stir
together 3 cups flour, 1 cup sugar, baking powder,
salt and nutmeg or mace. Cut in the 1 cup butter
until mixture resembles fine crumbs. Combine eggs,
milk and almond extract. Add to flour mixture,
mixing until blended. Spread half of the batter
in the prepared pan. Spoon the cream cheese mixture
over the batter. Spoon the remaining batter in
small mounds over the cream cheese mixture, spreading
out as much as possible. Combine the 1/2 cup sugar
and 1/2 cup flour; cut in the 1/4 cup butter until
mixture resembles coarse crumbs. Stir in pecans or
almonds. Sprinkle nut mixture over batter in pan.
Bake for 45 to 50 minutes or until cake is golden
and toothpick inserted in dough mounds comes out
clean (do not test in filling). Cool on wire rack
at least 45 minutes before serving. Chill to store.

Makes 12 servings.

Strawberry Coffee Cake

2008-07-20T18:30:00.000-07:00

Crumble Topping:
1 cup flour
1/2 cup sugar
1 stick of margarine (stick form is necessary), cold from the fridge

To make crumble topping, sift the sugar and flour together in a large bowl. Place the margarine in the center of the bowl and sprinkle a little of the sugar and flour mixture over it. Place all 10 fingers on the stick and start crumbling it by making cat-kneading gestures with your fingers so the margarine turns into little pea sized bits. If you need a visual, refer to this little fella. Keep crumbling until the stick is completely whittled down. Keep the bowl of crumbles in the fridge until you're ready for it.

Strawberry Coffee Cake

2 cups flour
1 c. sugar
2 Tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla extract
1 cup milk
2 eggs
1/4 cup margarine, melted
3 cups strawberries, sliced

Sift the first four ingredients together in a bowl and set aside. Whisk the milk, eggs, vanilla, and melted margarine together in a bowl. Add the mix of wet ingredients to the bowl of dry ingredients. Beat together with a handheld mixer until well incorporated. Pour into a pre-greased 13×9 pan. Arrange the sliced strawberries on top of the batter. Sprinkle the crumble toppings. Bake at 350F for 35-45 minutes.

Crockpot Cream Cheese Potatoes

2008-07-20T18:27:00.000-07:00

2 tablespoons dried onion -- minced or chopped
2 cloves garlic -- minced or 1/4
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
8 medium potatoes -- scrubbed and sliced (about 2 pounds)
1 package cream cheese -- (8 ounces) cut in cubes

Lightly grease Crock-Pot. In a small bowl, combine onion,
garlic, salt, and pepper. Layer 1/4 of the sliced potatoes in
the bottom of the Crock-Pot. Sprinkle with 1/4 of seasonings.
Layer with 1/3 of cream cheese cubes. Continue layering
process, ending with a layer of potatoes then sprinkle with
seasonings. Cover and cook on High 3 to 4 hours. In the
last hour of cooking stir the potatoes to distribute the cream
cheese. Serve when potatoes are tender.

Frozen Yogurt Pops

2008-02-11T10:38:00.000-08:00

2 cups low fat vanilla yogurt
1 12-ounce can frozen juice concentrate, thawed
1/2 tsp vanilla
8 5-ounce paper cups
8 wooden sticks

Combine yogurt, juice concentrate, and vanilla; divide among paper cups. Cover with foil. Cut slits in foil and insert sticks. Freeze overnight or until firm. Peel away paper cup and let your kiddos enjoy!

For sweeter pops try grape, raspberry or fruit concentrate. For tart, use lemonade or orange juice.

BAKED RICE PUDDING

2008-02-04T12:56:00.000-08:00

4 eggs, beaten
3 c. milk
1/3 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
2 tsp. grated lemon rind
2 c. cooked rice
1/2 c. seedless raisins (more, if you wish)
Whipped cream topping (opt.)

Combine all ingredients (except whipped cream topping) and pour into a 2 1/2 quart baking dish. Set dish in a pan of hot water. Bake in 300 degree oven for about 1 hour. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Continue baking until knife inserted near center of pudding comes out clean. Serve hot, warm or cold.

Serves about 6 to 8.

I just made this last night and it was a great evening treat!

Ham and Egg Breakfast Cups with Hash Browns

2008-01-17T11:08:00.000-08:00

8 slices cured deli ham
4 Tbsp shredded cheddar cheese
1 scallion, thinly sliced
8 large eggs
1/8 tsp black pepper

Heat oven to 400ºF. Coat 8 muffin cups with nonstick spray. Position 1 slice of ham in each muffin cup, doubling each slice over to ensure there are no holes at the bottom. Sprinkle each cup with 1/2 tsp of the cheese and 1/2 TBSP of the scallion.
Break one egg into each cup. Sprinkle lightly with pepper. Bake at 400º about 15 minutes or to desired doneness. Carefully remove cups using the ham to life onto serving plates.

Hash Browns:
1 lb potatos
1 scallion thinly sliced
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp vegetable oil

Peel potatoes, grate, using the coarse side of grater. Squeeze out the water. Transfer to a bowl and toss with scallion, salt and pepper.
Heat half of the vegetable oil in a nonstick 10 inch skillet over medium heat until very hot. Place potato mixture in pan and flatten with a spatula to cover bottom. Cook 7 minutes or until a deep golden brown.
Place a dinner plate over skillet and invert, so browned side of potatoes is facing up. Place remaining 1/2 TBSP oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes or until golden brown. Remove from pan and cut into squares.

Coconut Macaroons

2008-01-17T11:03:00.001-08:00

3 cups shredded coconut
1 1/2 Tbsp cornstarch
3/4 cup sugar
3 egg whites
4 ounces bittersweet chocolate, broken up
Heat oven to 350ºF. Mix coconut, cornstarch, sugar, egg whites and vanilla in a heat proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat stirring until mixture thickens, about 4 minutes. Remove from heat and set aside.
Spoon out macaroons, about a scan tablespoon each, and place on ungreased baking sheet.
Bake at 350ºF for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving move if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper-lined baking sheet in refrigerator to set.

Blueberry-Orange Pancakes

2008-01-17T10:21:00.000-08:00

1 cup all-purpose flour
1/2 cup whole what flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1 container plain low fat yogurt
1/3 cup skim milk
1/2 cup orange juice
2 eggs
1 Tbsp canola oil
1 tsp grated orange zest
1 tsp vanilla extract
1 cup fresh blueberries
Maple syrup for serving

Combine dry ingredients. In a separate bowl, combine yogurt, milk, juice, eggs, oil, orange zest and whisk until well blended. Combine dry and wet ingredients and stir until a smooth batter forms.
Spoon batter by 1/4 cupfuls onto hot skillet. Sprinkle 5 or 6 blueberries into each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook til lightly browned.

Pumpkin Waffles with Cranberry Syrup

2008-01-17T09:17:00.000-08:00

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup sugar
2 1/2 tsp baking powder
1/ 12 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 cups low fat buttermilk
1 cup canned pumpkin (not pie filling)
1 large egg
1 tsp canola oil
1 tsp vanilla extract
2 egg whites
Making the waffles:
Heat oven to 250. Place a large baking sheet in the oven.
Combine the all purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Stir to mix well. Make a well in the center of the ingredients and set aside.
Combine buttermilk, canned pumpkin, egg, oil, and vanilla and whisk until smooth.
Add the buttermilk mixture and 1/3 cup water to flour mixture. Stir until moist batter forms. Let rest.
Beat egg whites in a medium sized bowql with an electric mixer on high speed until stiff peaks form. Gently fold into batter until no white streaks remain.
Cook on heated waffle iron using about 1/3 cup batter for each 4 inch waffle. Keep warm in oven until serving.

Cranberry Syrup:
3é4 cup honey
1é4 cup cranberry juice
1 cup fresh or frozen (thawed) cranberries

Bring honey and cranberry juice to a boil over medium heat in a medium-sized saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cranberries. Remove from heat and let stand for 5 minutes before serving. MAkes about 1 cup.

Coconut French Toast

2008-01-17T09:06:00.000-08:00

2 large egg whites
1 large egg
1/2 cup cream of coconut (or sub in 3/4 cup coconut milk and 1/2 tsp coconut flavoring)
1 small french bread loaf cut into 3/4 inch thick slices (about 16 slices)
3/4 cup sweetened flaked coconut, toasted
Confectioners' sugar
Fresh raspberries & sliced mangos to garnish
Heat the oven to 250 degrees. Place a baking sheet in the oven.
Combine the egg whites, egg and coconut cream in a large bowl. Whisk until smooth.
Cook like regular french toast, transferring to baking dish in oven to keep them warm.
Top each serving with 1/2 tablespoon of toasted coconut and sprinkle with confectioners' sugar, if desired. Serve with fresh fruit.

BAREFOOT CONTESSA'S PUMPKIN MOUSSE

2007-12-05T12:24:00.001-08:00

Serves 8

FOR THE MOUSSE:

1 cup half-and-half
1 (29 ounce) can pumpkin purée
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe bananas, finely mashed
1 teaspoon grated orange zest
1 cup cold heavy cream
1/4 cup granulated sugar

FOR THE DECORATION:

1 cup (1/2 pint) cold heavy cream
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
Orange zest (optional)

1. Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler, and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken (about 140 degrees), stirring constantly. You don't want the eggs to scramble. Remove from the heat.

2. Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, bananas, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

3. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the cooled pumpkin mixture and pour it into a 7 inch x 2 3/4 inch round soufflé dish. Chill for 2 hours or overnight.

4. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

Maple-Mustard Glazed Chicken

2007-09-21T12:41:00.000-07:00

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone.
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Turkey onion green chile burgers

2007-09-20T17:27:00.000-07:00

from caroline's kitchen

1.5 lbs of ground turkey (the turkey with a bit of fat is good b/c it helps it hold together)
1 can (or 6 freshly roasted and peeled and chopped) of chopped green chiles, drained
1 package of the dry lipton onion soup mix
pepper to taste

mix all together and form 4-6 patties. cook on the grill for 7-10 mins (or until it is the wellness you like)

and you are done!

slap 'em in the buns. and serve with cheese if desired.

Rosemary Vanilla Chicken

2007-09-20T17:26:00.000-07:00

From Terri's kitchen

8 x chicken thighs
4 tbsp of olive oil or vegetable oil
2 x onions, sliced
2 x carrots, chopped
1 bottle of chardonnay
1 x vanilla bean or 1 tbsp of vanilla extract
2 x large sprigs of rosemary, needles peeled off

Directions:
Rosemary Vanilla Chicken
Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it's OK if it ends up in several pieces.
Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavours of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.
Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavours considerably. As you stir them, loosen any brown bits that adhere to the pan's bottom. These are caramelized juices from the meat and will add a lot of flavour to the dish.
Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish I prefer the oaky vanilla-like flavours of California chardonnay.
Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they've added their flavour and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.
Serve over any rice, pasta or grain

Beef and Broccoli

2007-09-20T17:25:00.002-07:00

This is a great week-day supper. Fast and delicious! We always have this with a big bowl of rice, and everyone just loves it - even the kids! You can add any other veggies that your family likes!

1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soya sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped

4-6 servings

Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.
(At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp. Add marinade and cook until sauce is hot and thick.
Enjoy......

Shredded French-Dip Sandwiches

2007-09-20T17:25:00.001-07:00

From Sandra's kitchen

This makes some of the best hot sandwiches. Delicious, deeply flavored beef with rich aujus for dipping. Put it together in the morning and come home to a great meal! We like it with a green salad and some chips on the side. I'm not sure where this came from- maybe the food network or some magazine. The left-overs(if there are any) freeze well.
6-8 servings

3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8-10 Sub or Kaiser Buns

Cut roast in half, place pieces into crockpot.
Combine canned soups with bouillon granules.
DO NOT DILUTE SOUPS!
Pour over meat.
Cover, cook on low 8 hours.
Remove meat from crockpot,shred with forks.
Skim fat from aujus in crockpot.
Return meat to crockpot,to rewarm.
Pile meat on rolls.
Serve juice as dipping sauce on the side.

Yumpy.......

Balsamic Chicken With Garlic Couscous

2007-09-20T17:23:00.000-07:00

from Sandra

4 chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed

For couscous

1 1/2 cups couscous
2 1/4 cups boiling chicken stock
2 ounces butter
4 cloves garlic, sliced
2 tablespoons fresh thyme

Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
Let marinate at least 10 minutes per side.

To make couscous: pour boiling stock over couscous in a large bowl.
Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.

Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
Add the couscous to the pan and stir for 3 minutes.

To cook the chicken, preheat an oiled frying pan over medium-high heat.
Cook chicken about 4 minutes per side.

Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
Place couscous and top with chicken and sauce.

Enjoy everyone!

Skor Bar Treats

2007-09-20T17:22:00.000-07:00

From Sue's kitchen

Preheat oven to 350F.

Line a large cookie sheet (with lip) with salted crackers (I used whole wheat, so I can say that they're healthy! And you couldn't even tell the difference!). Make sure that the crackers are salted side up.

Stir 1 cup of butter and 1/2 cup brown sugar over medium heat until melted. Bring to an almost boiling point and quickly pour over crackers, making sure to coat all of them. Bake for approx 10 minutes or until butter mixture starts to bubble. Do not let it turn brown!

While this is baking, mix 1 pkg. (300g) milk chocolate chips and 1 pkg. (300g.) butterscotch chips in a bowl.

Remove cracker concoction from oven and sprinkle with chips. IMMEDIATELY invert another cookie sheet over top and let sit for a few minutes. When the chips are melted, swirl chips with a knife. If they are not melting well, place in your warm oven for several minutes until melted.

Place treats in refridgerator to cool. When cool, cut or break into pieces and enjoy!

Peanut Sesame Chicken Stirfry

2007-09-20T17:21:00.000-07:00

1 cup Kraft Catalina Dressing
1/4 cup Kraft Peanut Butter
3 Tbsp. each soy sauce and lemon juice
2 Tbsp. sesame seeds
Chicken breasts
3 sliced green onions
1 each sliced carrots and celery
1 each cubed green and red pepper
Cooked noodles

Mix together dressing, peanut butter, soy sauce and lemon juice.
Stir fry sesame seeds and chicken in one-third of the prepared sauce in a wok or a heavy skillet.
Add remaining ingredients and cook until vegetables are tender. Serve over rice or cooked noodles.

from Mona

Ham Potato Bake

2007-09-20T17:19:00.002-07:00

2 1/2 lbs. small sweet potatoes, peeled, cut into bite-size pieces
1 1/2 lbs. boneless ham steak

2/3 cup packed brown sugar
2 tsp. prepared mustard
2/3 cup and 1 cup apple juice

Put sweet potato into 3.5L slow cooker. Place ham steak over top.

Mix brown sugar, mustard and apple juice in small cup. Sprinkle over ham. Cover. Cook on low for 7-8 hours or on high for 3 1/2 - 4 hours. Add cornstarch to thicken about Â½ hour before it is finished cooking. Cut ham into serving-size pieces. Serves 4.

The only thing I would do differently is to cut the ham into bite-size pieces and mix it in with the sweet potato so it has a nice ham flavor to it.

Bow Island Bean Soup

2007-09-20T17:19:00.001-07:00

2 cup bean mix
2 quarts water
1 lb diced ham
1 large onion chopped
1 clove garlic, minced
1/2 tsp salt
1- 4oz can green chillies, undrained
1- 19 0z diced tomatoes, undrained
Mix all in crockpot and cook on low for 8 hours.

Pork on a Bun

2007-09-20T17:18:00.004-07:00

1 3-4 onz pork-butt roast or beef brisket
Salt and Pepper to Taste
2 med onions, sliced
1 16-onz jar BBQ sauce
Soft Rolls

Carefully trim the meat of visible fat and saeson it with salt and pepper. Place the onionsi n the bottom of the slow cooker, then lay the peat on top of them. (You may have to cut the brisket in half and stack pieces.) Pour aout a half cup of the BBQ sauce over the meat and turn to coat. Cover and cook for 9 - 10 hours on low. Carefully remove the cooked meat and pour out the fat and juices, retaining the onions. If you're using the pork, shred it with two forks. Put the pork back in the cooker, mix in the remining BBQ sauce and let it cook another half hour or so. Serve it on soft rolls, onions on the side. Serves 8 - 10

Mu Shu Chicken Wraps

2007-09-20T17:18:00.003-07:00

1 onion, diced
1 1/2 - 2 lbs boneless skinless chicken thighs
Salt & Pepper
1 cup hosin sauce
2 Tbsp honey
1/4 tsp ground ginger
1 12-oz bag groccoli coleslaw or other toppings
Flour tortillas or flatbread

PLace the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 -5 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
In a small bowl, mix together the honey, hoisin sauce and ginger, then stir the mixture int the shredded chicken and onion. PLace a small handful of broccoli coleslaw on a warm tortilla amd add several spoonfuls of the chicken mixture and roll up. Makes 6 - 8 rolls.

Apricot Lemon Chicken

2007-09-20T17:18:00.001-07:00

2 lbs of boneless breast of chicken
1 lemon, quartered
1/2 teaspoon salt
1 tsp brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 tsp thyme (or 3-4 four sprigs fresh thyme, if available)

Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken. Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours. Serves 6.

Chocolate Mud Cake

2007-09-20T17:16:00.000-07:00

1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips
2/3 plus 1/3 cup sugar
3 tablespoons plus 1/3 cup cocoa
1 tablespoon vanilla
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
Whipped cream or ice cream

Coat the inside of a slow cooker with cooking spray. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Whisk in the 2/3 cup of sugar, 3 tablespoons cocoa, vanilla, salt, milk and egg yolk. Add the flour mixture and stir until throughly mixed.

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, coca, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 or 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it's done, turn off power and remove the lid. Let it cool for 25 and minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Albondigas Soup Recipe

2007-09-12T12:16:00.000-07:00

This Mexican meatball soup was a family favorite growing up. Not an appetizer, always a main course, either for lunch or dinner. "Albondigas" means "meatballs" in Spanish, and the trick to perfect albondigas soup is to put chopped mint leaves into the meatballs. The mint is what gives an albondigas soup meatball its unique flavor.

Preparation time: 1 hour.

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)

2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces

1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper

1/1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro

1 Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.

2 Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs.

3 Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.

Serves 6-8.

Thai Curry Chicken and Broccoli

2007-09-11T19:42:00.000-07:00

from Julie

First, make a bechamel sauce as follows

Melt 2 tbsp butter

Add 2tbsp flour, cook for a few minutes.

Add 1/4 tsp salt and fresh ground pepper to taste

Stirring, add 1 cup milk, bring to a simmer to thicken and turn off heat

For the rest:

1 1/2 cups broccoli
2 tbsp oil
1 - 1 1/2 tsp curry paste (I use Patak's brand, usually madras, found in the aisle with the chinese and mexican stuff. No its not thai, but it works)
12 oz boneless, skinless chicken breasts cut into thin slices
1/4 tsp salt
2 tbsp sugar
1/2 tsp garlic, crushed (2-3 cloves)
2 tbsp soy sauce
roasted peanuts to garnish (optional)
egg or rice noodles

Blanch the broccoli. In large skillet heat together oil and curry paste, cooking over low heat for 1 minute, stirring to blend. Turn heat to med high, add chicken, salt, sugar and garlic. Stir fry until sugar carmelizes (or chicken is cooked through). Add soy sauce and cook until most of the liquid is evaporated. Stir in bechamel and broccoli. Garnish with peanuts. Serve over noodles.

*Notes:

- chicken that is still partially frozen is easier to cut and get nice thin slices. this also helps it go further.

- you may need extra milk to thin the saucy part after adding it to the rest of the stuff.

-i skip the blanching the broccoli part. i slice up a big bowl of veggies: broccoli, snow peas, mushrooms (quartered) and red or yellow peppers and throw the whole thing on top after the soy sauce has reduced. you can add whatever veggies turn your crank or that your kids will eat.

- you can make this up to the point of adding the bechamel, so that you don't have to feel rushed making it. just turn the heat to low while the noodles are cooking.

- this is also awesome with shrimp, just add them in after the soy sauce, but before the bechamel, and stir to cook. one of my veggie friends makes hers this way, same steps just omitting the chicken stirfry part (if you want more directions on this, let me know)

- this can also be a gluten free meal by using cornstarch to thicken the bechamel and using gluten free soy sauce, serving over rice noodles

Tortilla Soup

2007-09-11T19:41:00.000-07:00

compliments of my fav lady Martha!

2 cloves garlice, minced
1/2 tsp ground coriander
ground pepper
2 boneless skinless chicken thighs
1 Tbsp lime juice
coarse salt
2 plum tomatoes coarsely chopped
1/2 cup frozen corn kernels
1 small minced jalapeno chilie (remove seeds for not as hot)
1 cup tortilla chips
3 scallions thinly sliced

In a small saucepan, bring 2 1/2 cups water to boil Add chicken, garlic, jalapeno, coriander and half the scallions. Season with salt and pepper. Reduce to a simmer; cover and cook until chicken is tender and opaque throughout; about 15 minutes.

Remove chicken and shred or thinly slice. Return to pan; stir in tomatoes and corn. Cook until heated through, about 3 minutes more.

Add lime juice and half the tortilla chips; stir to combine. Garnish with remaining chips and scallions; serve immediately.

* This recipie is only for 1 person - so I doubled it and it made lots for both of us. *

slowcooker pasta e fagioli

2007-09-11T19:40:00.000-07:00

canadian living march 2005

6 slices bacon or pancetta, chopped
2 onions chopped
4 cloes garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 tsp each dried basil and oregano
1/4 tsp each salt and pepper
1 can (19oz/540ml) white kidney beans, drained and rinsed
4 cups chicken stock
1 can (28oz/796ml) diced tomatoes
1 bay leaf
3/4 cup tubetti or other small pasta
1/4 cup fresh parsley
1/4 cup tomato paste
1/4 cup grated parmesean

in skillet, fry bacon over med-high heat until crisp. transfer to crockpot.
drain fat from skillet, fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. scrape into slow cooker. mash 1 cup of the beans, add to slow cooker along with remaining beans. add stock, tomatoes and bay leaf. cover and cook on low for 4 hours or until vegetables are tender. in pot of boiling salted water,, cook pasta until tender but firm, about 8 mintues. drain and add to slow cooker. add parsley and tomato paste, cover and cook on high for 10 minutes or until hot. discard bay leaf. sprinkle each serving with parmesean cheese.

makes 6-8 servings
each serving about 198 calories, 11g protein, 5g total fat, 28g carbs, 6g fibre, 9 mg chol, 899 mg sodium

will post tomorrow how this mostly meatless dinner goes over with the crew. thinking they can have some crusty buns to go with this, and maybe a salad.

review from the crew... the words to describe this were "awesome", "phenomenal" and "you can make that again" so i suppose it was ok LOL

Cauliflower-Cheese Pie (with Grated Potato Crust)

2007-09-11T19:39:00.000-07:00

This one if from the Moosewood Cookbook. I have made this several times and it is yummy.

Cauliflower-Cheese Pie (with Grated Potato Crust)

Crust: 2 c. packed, grated, raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400.

Set the freshly-grated potato in a colander. Salt it and leave it for 10 min. Then squeeze out the excess water and add it to the remaning ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers. Back for 40 to 45 min until brown. After the first 30 min., brush the crust with a little oil to crispen it.

Turn oven down to 375.

Filling: 1 heaping, packed cup grated cheddar cheese
1 med. cauliflower, broken into small flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs and 1/4 c. of milk beaten together
black pepper
paprika

Saute onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and califlower and cook, covered, 10 minutes, stirring occassionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the egg-milk mixture over and dust with paprika. Bake 35 to 40 min - until set.

Cheese Shortbread

2007-09-11T19:38:00.000-07:00

From Jennifer
These are yummy.

1/2 lb McLarens Sharp Cheese (in red container in cold section of supermarket)
1/2 lb butter
2 cups flour
2 tablespoons brown sugar

Cream 1st two ingredients together, sugar and then flour.

Divide in two sections and roll into logs. Chill and hour. Slice and bake at 350 until slightly brown.

Enjoy

Chocolate Raspberry Cheesecake

2007-09-11T19:36:00.000-07:00

from Terri's kitchen

1 1/2 C Cream filled cookie crumbs*
2 Tbsp butter, melted
32 oz cream cheese, softened

1 1/4 C granulated sugar
3 eggs
1 C sour cream
1 tsp vanilla extract
6 oz semi-sweet choclate chips, melted
1/3 C whipping cream
1/2 C fresh raspberries
4 fresh mint leaves

Combine crumbs and butter; press onto bottom of 9 inch spring form pan.

Combine 2/3rds of cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded measuring tablespoons of chocolate cream cheese batter, do not swirl. Bake in a preheated oven at 325 degrees F for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, raspberries and fresh mint leaves, if desired.

* Cookie crumbs should come from 18 cream filled cookes that have been finely crushed.

Serves 10

Maple Baked Chicken Breasts

2007-09-11T13:16:00.000-07:00

from Marina's kitchen

Ingredients

2 Tbsp all-purpose flour
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1 serving cooking spray
1/4 cup maple syrup
1/2 tsp dried thyme
1/4 tsp Sage, ground
1 medium onion(s), thinly sliced
3/4 cup fat-free chicken broth

Instructions
Preheat oven to 350°F (177°C).

Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.

Coat a large nonstick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides, about 3 minutes per side.

Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all. Cover and bake 1 hour, basting occasionally with pan sauce. Yields 1 chicken breast and about 3 tablespoons of sauce per serving.

Chilled Lemon Souffle

2007-09-11T13:15:00.000-07:00

compliments of HeatherM

Ingredients:
1 tbsp. unflavoured gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup fresh lemon juice (approx. 2-3 lemons)
1 1/2 tbsp. grated lemon zest
1 cup whipping cream

Directions:
Place gelatin in water and set aside to soften. In a heavy saucepan, set over low heat, whisk egg yolks until smooth. Whisk in sugar, lemon juice and zest. Cook, stirring, until slightly thickened, about 10 minutes. Stir in softened gelatin and cook until dissolved, 1 to 2 minutes. Pour into a large mixing bowl and allow to cool.
In a deep bowl, whip cream until soft peaks form - do not over beat. Fold whipped cream into cooled lemon mixture until blended. In a separate bowl, beat egg whites until stiff but not dry; fold into lemon-cream mixture. Spoon into a glass serving dish and refrigerate until set, approximately 2 hours.

Serves 6 to 8.

Stuffed Porkchops

2007-09-11T13:14:00.000-07:00

from Marina

1 pound lean pork loin, four 4-oz chops
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 cup dried bread crumbs
1/2 cup apple(s), chopped
1/2 cup low-fat shredded cheddar cheese
2 Tbsp raisins
2 Tbsp reduced-calorie margarine, melted
2 Tbsp orange juice
1/8 tsp ground cinnamon

Instructions

Preheat oven to 350Â°F. Cut a pocket in each pork chop along the fat side. Salt and pepper the insides of the pockets.

In a bowl, toss bread crumbs, apple, cheese and raisins together. In a separate bowl combine melted margarine, orange juice and cinnamon; pour over the bread crumb mixture. Mix gently.

Lightly stuff the pork chops with the mixture. Place in a shallow baking pan. Bake 30 minutes or until pork is almost cooked through. Then cover lightly with foil and bake 15 minutes more, or until temperature reaches 145-150Â°F.

Skor Bar Cookies

2007-09-11T13:12:00.000-07:00

Cream together:
1 cup butter
1 cup white sugar
1 cup brown sugar

Add:
2 large eggs
1 tsp vanilla

Now combine, then mix in:
2 cups flour
2 1/2 cups finely ground oatmeal (or oat bran)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Then add:
2 cups chocolate chips
1 cup chopped pecans (optional)

Drop the dough by large amounts on ungreased cookie sheet 2 inches apart. Place a piece of Skor Bar on top. Bake at 375 for about 8 minutes, then cool on cooling rack.

Honey Spiced Chicken

2007-09-11T13:11:00.000-07:00

from Marina

1 Tbsp honey
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/2 cup zucchini sliced
3/4 cup sugar snap peas
1 tsp olive oil
3/4 cup cooked wild rice
4 oz uncooked boneless, skinless chicken breast(s)

Preheat broiler. Combine honey, nutmeg and cinnamon. Coat chicken breast with honey sauce and broil until no longer pink. Place zucchini and peas on a non-stick baking sheet, brush with oil and season to taste. Broil until softened. Complement chicken and vegetables with wild rice.

Fat Free Cheesecake Squares (NOT)

2007-09-11T13:10:00.002-07:00

From my friend LisaO
These are so easy to make...and so delicious

1 pkg Cream cheese
1 can Eagle Brand (condensed milk)
1/3 cup Lemon Juice
1 tsp Vanilla

Beat cream cheese and slowly add condensed milk, STIR in lemon & vanilla.

This is quite watery, but once in the fridge for 1 hour it sets.

TOP with fresh fruit or pie filling.

MAKES about 25

I have had these with fresh strawberries and when I made them myself I used a mango peach pie filling and they were DELICIOUS...

CAUTION!!!!! HIGHLY ADDICTIVE...can't stop eating them

Berry Cream Muffins

2007-09-11T13:10:00.001-07:00

4 cups all-purpose flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 cups fresh or frozen raspberries or blueberries
2 cups sour cream
1 cup vegetable oil
1 tsp vanilla

In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredeints just until moistened. Fill greased or paper-lined muffin ups two-thirds full. Bake at 400ÂºF for 20-25 minutes or until muffins test done.

Chocolate Coconut Bars

2007-09-11T13:08:00.003-07:00

(These are STINKING GOOD!!!!Thanks to Martha!)

3 cups finely ground cookies such as grham crackers or chocoalte wafers or a combo (or jsut buy the crumbs like I did)
1/4 cup sugar
3/4 cup unsalted butter, melted
1 cup pecans pieces
1 cup semisweet chocolate chips or chunks.
1 can (14 oz) sweetened condensed milk
1 1/2 cup sweetened shredded coconut

Preheat oven to 375º. Lightly splash a 15x10 inch rimmed baking sheet evenly with water then line with parchment paper.(You don't have to use parchement paper - just makes it easier to clean up after.)
In a large bowl, stir together cookie crumbs, sugar and butter until combined. Venly press onto bottom and up sides of prepared baking sheet. Bake, rotating halway through until firm, about 10 minutes. Transfer to a cool wire rack and cool about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour coundesned milk over the top, spreading to cover completely (do not let it drip over the edges). sprinkle with coconut.
Bake until coconut is toasted, 10 - 15 minutes. Transfer to rack; cool completely. (or else they are REALLY gooey) Trim edges, if desired cut into equal sized pieces.

These get a 10 out of 10 for me. Love them. I added a little less coconut since I don't like coconut a whole bunch. The crust is a little crumbly so they are a little messy to eat.... but SO good!

Fudgy Banana Muffins

2007-09-11T13:08:00.002-07:00

1 1/4 cup all-purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas, mashed
1 1/4 cup milk
1 egg
1 tbsp oil
2 tsp vanilla extract
6 milk chocolate candy bars (1.55 ounces each)

In a mixing bowl, combine the flours, brown sugar, baking soda, baking powder and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 1/3 full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces, sprinkle over batter. Bake at 400ÂºF for 15 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 1- 1/2 dozen

Chocolate Ricotta Muffins

2007-09-11T13:08:00.001-07:00

2 1/3 cup all- purpose flour
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp cocoa
1 cup sugar
1 cup seminsweet chocolate chips
1 cup ricotta cheese
2 large eggs
1 1/3 cup milk
1 Tbsp vanilla
4 Tbsp melted butter

Preheat the oven to 350ÂºF. Lightly spray 12 muffin cups with non stick cooking spray.
Combine the flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium sized bvowl.
Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well after each with a whisk. Add the milk and vanilla, and whisk until thoroughly blended.
Pour the ricotta mixture, along with the melted butter, into the drty ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin tins and bake in the middle of the preheated oven for 20 - 25 minutes or until lightly browned and a toothpick inserted into the middle comes out clean. Remove the pan from the oven and then remove the muffins from the pan and place on a rack to cool. Wait at least 30 minutes before serving.

(These are GOOD!!! Chocolately but pretty healthy too if you use lowfat ricotta cheese 5%)

Luscious Lemon Cream Cheese Pie

2007-09-11T13:07:00.001-07:00

(A really really easy dessert.)

1 9" frozen deep dish pie shell
1 pkg Shirriff Lemon Pie Filling
1/3 c. cold water
1 3/4 c. boiling water
2 eggs
1 pkg cream cheese softened

Thaw and bake pie shell according to package directions. Cool.
Cook lemon pie filling according to package directions, but use 2 whole eggs, 1/3 cup cold water and 1 3/4 c. boiling water. Cool 5 minutes.
Beat cream cheese until smooth. Reserve 1 cup pie filling for top. Gradually blend remaining pie filling into cream cheese. Pour into crust; refrigerate 15 minutes.
Spread reserved pie filling over top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices if desired.

Layered Lemon Dessert

2007-09-11T13:06:00.002-07:00

1 cup or 250 mL all purpose flour
1/2 cup or 125 mL soft butter
1/3 cup or 75 mL ground almonds
2 tbsp or 30 mL granulated sugar
1 pkg or 250 g cream cheese softened
1/2 cup or 125 mL icing sugar
1 cup or 250 mL Whipping cream, whipped
1 pkg or 212 g Shirriff Lemon Pie Filling
2 egg yolks
1/3 cup or 75 mL water
2 cups or 500 mL boiling water
1/4 cup or 50 mL sliced almonds, toasted

1. Mix flour, butter, ground almonds and sugar together until mixture forms a ball and is well combined. Press into a 2 L (8") square pan. Bake at 180C (350F) for 15-20 minutes until golden. Cool.
2. Beat cheese, icing sugar and vanilla together until smooth. Fold in half the whipped cream. Spread over cooled crust.
3. Prepare Shirriff Lemon Pie Filling according to package directions, omitting butter. Cool to lukewarm, stirring occasionally. Spread over cheese layer. Refrigerate until cold.
4. Spread remaining whipped cream over lemon layer. Refrigerate. Garnish with almonds just before serving.

Lemon Sour Cream Pound Cake

2007-09-11T13:06:00.001-07:00

3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter at room temperautre
3 cups sugar
6 large eggs at room temp
1 tsp vanilla
Grated zest of 2 lemons
1 cup sour cream at room temp
Lemon Syrup:
Zest of 1 lemon
1 cup fresh lemon juice
1/4 cup water
2/3 cup sugar

To make the cake, preheat the oven to 325ÂºF. Butter and flour a 10-inch fluted tub pan (Bundt) and tap out the excess flour.

Sift the flour, baking soda, baking powder and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanill and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of sour cream. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.

Bake until a wooden skewer cones out clean, about 1 1/4 horus.

Meanwhile, make the syrup. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.

Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.

This is a really lemony treat! Really good.

Best EVER Lemon Bars

2007-09-11T13:05:00.002-07:00

You may have tried good recipies for lemon bars - but really truly seriously this is the best recipie. I have tried MANY varieties as it is one of my VERY favorite desserts. All thank to the Barefoot Contessa.

Best EVER Lemon Bars

Crust:
1/2 lb unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp salt
Filling:
6 extra-large eggs at room temp
3 cups granulated sugar
2 Tbsp grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting

Preheat the oven to 350ÂºF. For the crust, cream the butter and sugar unti light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt, and with the mixer on low, add the butter intil just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press in into a 9x13x2 inch baking sheet, building up a 1/2 inch edge on all sides. Chill.

Bake the crust for 15-20 minutes until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30-35 minutes until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.

Just one try and you'll be HOOKED!

Chicken Yumsticks

2007-09-11T13:05:00.001-07:00

2/3 cup plain low-fat yogurt
2 tsp. brown sugar
2 tsp. hot sauce, plus extra to eat with the chicken
1 tsp. ground cumin
2 garlic cloves, minced
1/4 tsp. salt
8 chicken breast halves
Lemon wedges (optional)

Combine a few tablespoons of the yogurt with the brown sugar in a medium-sized bowl and mix until well blended. Add the remaining yogurt, hot sauce, cumin, garlic and salt.

Cut each chicken breast half into 6 to 8 equal pieces. Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers.

Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park.

At the park, prepare the coals for grilling. Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total.

Serve with extra hot sauce and lemon wedges. Serves 6 to 8. Enjoy

Chicken Chili

2007-09-11T13:03:00.000-07:00

(this makes a LOT. make half for the freezer!)

Compliments of the Barefoot Contessa (one of my FAVORITE chefs!)

8 cups chopped yellow onions (6)
1/4 cups good olive oil
1/4 cup minced garlic (8 cloves)
4 EACH yellow & red bell peppers, cored, seeded & large diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried red pepper flakes
1/2 tsp cayenne pepper
4 tsp salt
4-28 onz cans whole peeled plum tomatoes in puree, undrained
1/2 cup mnced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10-15 minutes, until transparent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a stell blade (pulse 6-8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Preheat the oven to 350ÂºF. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 - 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili amd simmer, uncovered for another 20 minutes.

Serve with chopped onions, grated cheddar cheese, corn chips and sour cream or refrigerate and reheat gently before serving.

Asian Noodles with Chicken and Pineapple

2007-09-11T13:02:00.000-07:00

6 ounces green beans, trimmed and halved lengthwise (2 cups)
1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
8 ounces rice noodles
Coarse salt and ground pepper
1/4 cup soy sauce
1 Tbsp sugar
1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped
1 lb boneless, skinless chicken-breast halves
1/2 cup fresh lime juice

1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
2.Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
3.In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

Note: Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two. Also, this salad can be prepared up to a day ahead of time and refrigerated in a covered container, but the pineapple should be added just before serving.

Sweet & Sour Chicken

2007-09-09T21:14:00.001-07:00

1 lb chicken breast
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp salt
1 Tbsp butter
1 can pineapple tidbits
1 Tbsp packed brown sugar
1/4 cup soy sauce
2 Tbsp cornstarch
1 1/2 cups milk
2 tsp vinegar
1 green pepper

1. Cut chicken in chunks. Combine chicken with garlic, ginger, and salt.
2. Melt butter in large skillet and brown chicken. Add chopped green pepper, pineapple, brown sugar, and soy sauce. Bring to boil; reduce heat to low, cover and simmer for 5 minutes or until chicken is slightly pink inside.
3. Increase heat to medium. Whisk in cornstarch into milk and gradually stir into skillet. Cook stirring, for about 3 min or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook, stirring, for 2 minutes or until bubbling.

Sweet & Sour Chicken

2007-09-09T21:14:00.000-07:00

Mini Spinach and Cheese Pizzas

2007-08-29T11:02:00.000-07:00

4 mini whole-wheat pitas (3 inches each), split
1/2 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1 garlic clove, pushed through a garlic press
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pint bocconcini (about 20 balls), halved

1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper
3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

****this recipe comes from Everyday Food magazine by Martha Stewart this month."

Shrimp Fried Rice

2007-08-28T08:11:00.000-07:00

Salt
1 1/2 cups white long grain rice
2 tsp vegetable oil
2 large eggs, lightly beaten
1 lb shrimp, peeled and chopped
2 carrots, diagonally sliced
2 scallions, diagonally sliced, white and green parts separated
1 garlic clove, minced
1 Tbsp minced fresh ginger
1/4 cup soy sauce
1/4 cup fresh lime juice

1. In medium saucepan, bring 8 cups salted water to boil. Add rice and boil until tender. 12- 14 minutes. Using a fine mesh sieve, drain and immediately rinse with col water to stop the cooking. Set aside.
2.While rice is cooking, heat 1 tablespoon oil in a large non stick pan over medium heat. Add eggs, cook until set. 1-2 minutes. Transfer eggs to a cutting board. Cool eggs, then cut into strips.
3. In same pan, heat remaining oil over medium heat. Add shrimp, garlic, carrots, scallion whites and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp tender, 3-5 minutes. Add eggs, soya sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.

Corn and Black Bean Quesadillas

2007-07-23T20:18:00.000-07:00

Very easy, and a nice change form cooking meat for dinner.

1/2 cup mayo
1/4 cup shredded monterey jack or cheddar cheese (I like to use both)
1/4 cup salsa
1 cup corn kernels
1/2 cup canned black beans drained and rinsed
2 green onions, chopped

tortillas
sour cream
guacamole

Stir together mayo, salsa and cheese. Spread 1/4 mixture over one half of a tortilla. Sprinkle with 1/4 of the corn, beans, and onions. Fold tortilla in half and press together. Repeat.
Cook in ungreased frying pan over medium heat until lightly browned, flip and cook other side. Cut into wedges and enjoy.

I am lazy and actually just throw all the ingredients into a bowl then spread it on to the tortillas - works fine.

Makes 4 servings.

Sarah's Thai Noodles

2007-06-27T12:16:00.001-07:00

Another from a friend.

Boil 8 oz. Wide Rice Stick Noodles.

Meanwhile saute:
1 1/2 tsp green curry paste for 30 seconds.
Add:
3 cloves minced garlic
1 Tbsp finsh sauce
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp vinegar
Saute for about 45 seconds.
Add one can of coconut milk.
Add a bunch of veggies. (i use broccoli, carrots & peppers)
Add cooked meat (i like chicken & shrimp.)
Add noddles.

Mix 2 eggs, and pour into 1 Tbsp oil in another frying pan. Sprinkle with basil and cook. Cut into strips and toss with other stuff.

Enjoy.
(the more curry paste you add the hotter it will be, so the less the more mild)

Sticky Chicken

2007-06-26T10:34:00.000-07:00

This comes from my a friend Jody.

4-6 chicken breasts
1/4 cup corn starch
1 egg

Beat egg sligthly to break up the yolk. Then dip the chicken in the cornstarch and then the egg. Fry in a bit of oil.

Mix together for Sauce:
1 cup sugar
1/2 cup vinegar
1/2 cup water
1 Tbsp chicken oxo
4 Tbsp ketchup
1 Tbsp soya sauce
1 tsp garlic powder
1 Tbsp corn starch

Place chicken in 9x13 pan and pour sauce over top. Bake in oven at 350 for 1 hour. Serve with rice.

tasssssssttttttyyyyyyyyy

Grilled Bruschetta Chicken

2007-06-23T16:42:00.000-07:00

1/4 cup sundried tomato and oregano dressing or italian dressing
4 small chicken breasts
1 tomato finely chopped
1/2 cup of shredded cheese
1 tsp dried basil

Place foil over half of BBQ; preheat to medium. Pour 2 Tbsp of dressing over chicken in resealable plastic bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min.
Grill chicken on uncovered BBQ 6 min. Meanwhile, combine tomatoes, cheese, basil, and remaining dressing.
Turn chicken over; place cooked side up, on foil on BBQ. Top evenly with tomato mixture. Close lid. Grill additional 8 min or until cooked.
I know I don't have a BBQ, but it is still good on a kitchen grill, and I'm sure even better on a BBQ!

Parmesan Chicken

2007-06-22T14:02:00.000-07:00

12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 tsp ground black pepper
1 tsp salt

1. In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.
2. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

(Really easy and really quick)

Baked Peanut Tandoori Chicken

2007-06-13T13:52:00.000-07:00

1/2 cup plain low fat yogurt
1/2 cup fresh coriander leaves
1/4 cup peanut butter
3 Tbsp tandoori curry paste
3 Tbsp tikka curry paste
2 Tbsp grated ginger root
3 cloves of garlic
juice of 1 lemon
4 bonless skinless chicken breasts
Garnish: peanuts & fresh cilantro

In a blender, combine yogurt, coriander leaves, peanut butter, tandoori paste, tikka paste, ginger, garlic amd lemon juice. Puree til smooth.
Put chicken in shallow glass baking dish. Pour marinade over and turn to coat. Cover and chill for at least 6 hours (or up to 24).
Preheat oven to 450•. Transfer marinade coated chicken to a baking sheet. Bake chicken in center of oven for 15 - 18 minutes or til cooked through. (throw away the rest of the marinade.)
Let chicken rest for 4-5 minutes before serving. Garnish with peanuts and cilantro.

Favorite Pasta Salad

2007-06-04T13:04:00.000-07:00

This ons is totally different that other pasta salads.
Love it.

1/2 lb spiral pasta (fusilli)
salt
Olive oil
1 lb medium diced ripe tomatoes
3/4 cup good black olives, pitted and diced
1 lb fresh mozzarella, medium diced
6 sun-dried tomatoes on oil, drained and chopped

Dressing:
5 sun-dried tomatoes on oil, drained
2 Tbsp red wine vinegar
6 TBsp good olive oil
1 garlic clode, diced
1 tsp capers, drained
2 tsp salt
3/4 tsp pepper (freshly ground if you have it)
1 cup freshly grated Parmesan cheese (if I don't have it I use that fake stuff sometimes - but fresh is best!)
1 cup packed basil leaves (or substitute some dried basil)

Cook the pasta in boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes or according to the package. Drain well and allow to cool. Place pasta in a bowl and add tomatoes, oilves, mozzeralla and chopped sun-dried tomoatoes.
For dressing, combine sundried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor til smooth. (i do mine in a cup with one of those standing up mixer thingies -kwim?)
Pour dressing over pasta, sprinkle with the Parmesan cheese and basil, toss well.

Summer Salads!

2007-06-03T19:49:00.000-07:00

HEY EVERYBODY!

I hope everybody is getting use of this here and there. I'll be getting back into it since no one is cooking for me anymore. I'm loving every single recipe I have tried!

I thought it would be fun for everyone to put up their favorite summer salad for your next one. Even if it's the easiest thing ever, put it up. Wait, especially if it's the easiest thing ever put it up. I'm sure everyone has had this yummiest ever salad I just put up, but maybe you never had the recipe for it. Now you do! Soon we'll have to do a dessert post too!

Can't wait!
Lindsay

BROCCOLI SALAD:

2007-06-03T19:48:00.001-07:00

2 bunches of broccoli cut small
1 medium purple onion
6 strips of bacon cooked crisped and chopped
1/2 cup of raisins (optional)
1/4 cup sunflower seeds (optional)

Dressing:
1 cup mayonnaise
2 tbsp. cider vinegar
1/2 cup sugar
1/2 tsp. salt

Buffalo Chicken

2007-05-30T12:27:00.000-07:00

1/2 cup all purpose flour
2 tesp paprika
coarse salt
8 skinless chicken drumsticks (about 2 lbs total)
1/4 cup vegetable oil
1/4 cup ketchup
1 Tbsp melted butter
1-2 Tbsp hot sauce such as Tabasco (as hot as you want it!)
celery sticks for serving

One a rimmer naking sheet, combine flour, paprika, and 1 Tsp coarse salt. Add chicken toss to coast and shake off excess.
In a large pan, heat oil over medium high heat. Add chicken and cook, turning to brown on all sides, until cooked throughout. (about 15 - 20 minutes)
Meanwhile in large bowl, combine ketchup, butter and hot sauce; season with salt. Add hot chicken and toss gently to coat. Serve with celery sticks and blue cheese dip.

Better Blue Cheese Dip:
In a small bowl combine 1 ounce blue cheese crumbled, 2/3 cup plain yogurt and 2 Tbsp lemon juice. Season with salt and pepper. Mix well with fork to mash cheese to combine.

BBQ Chicken Wraps

2007-05-22T20:57:00.000-07:00

Ok this is so super easy. almost too easy to post and call a recipe it is more of a suggestion if you need a quick fix.
2 chicken breasts
your favorite bbq sauce
Fixins -basics (whatever you like to add to your wrap)
lettuce
cheese
tomatoes
cucumbers

Simple cut & cook chicken add bbq sauce. I use tortillas or pitas and add whatever you like!

Silly Greek Chili

2007-05-17T09:46:00.000-07:00

I thought I'd post two this week.
Since Lindsay just had a baby.
One's for her.
Try this chili is is the BEST.

Silly Greek Chili
2 tsp olive oil
3 boneless skinless chicken breasts cut into 1-inch cubes
1 cup chopped red onions
1 cup diced zucchini
1/2 cup chopped red bell pepper
2 tsp minced garlic
1 Tbsp chili powder
1 tsp each ground cumin and dried oregano
1 can (19 oz) diced tomatoes with sun-dried tomatoes, undrained
1 1/2 cups your favorite tomate pasta sauce
1 cup canned chickpeas, drained and rinsed
1 Tbsp brown sugar
1/4 tsp freshly ground black pepper
2 Tbsp minced fresh cilantro
1/3 cup crumbled light feta cheese

Heat olive oil over medium high heat in a large
non stick pot. Add chicken. Cook and stir chicken until lightly bronwed, but not cooked through, about 4 minutes.
Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Stir in chili powder, cumin, and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta sauce, chickepas, brown sugar and pepper. Bring to boil. Reduce heat to low. Cover and simmer with 15 minutes.
Remove from heat. Stir in cilantro. Ladel chili into serving bowls and top with feta cheese.

Vegetable Stir fry

2007-05-17T09:44:00.001-07:00

INGREDIENTS

* 2 teaspoons cornstarch
* 1/2 cup cold water
* 3 tablespoons soy sauce
* 1 cup fresh broccoli florets
* 1 medium carrot, thinly sliced
* 1/2 small onion, julienned
* 1 tablespoon vegetable oil
* 1 cup shredded cabbage
* 1 small zucchini, julienned
* 6 large mushrooms, sliced
* 1/2 teaspoon minced garlic
* Hot cooked rice

DIRECTIONS

1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Creamed Tuna on Toast

2007-05-14T12:44:00.000-07:00

This is a super cheap and easy one.
Perfect for student budgets! :)

2 Tbsp margine, melted
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups low fat milk
1 carrot, sliced
1 stalk of celery, sliced
1 cup opeas
1 7-ounce can tuna, drained
8 slices bread for toast

Wash and slice carrot and celery. Cook them in a saucepan with 1/2 cup water until soft. Drain and set aside in a small bowl.
In the same saucepan, melt margarine. Add the flour, salt and pper and stil til it looks like a paste. Add the milk and stir while it cooks and the sauce gets thicker. Do not boil it. Add the carrots, celery peas and tuna. Stir and cook until the mixure is hot. Make toast and serve the creamed tuna over it. You can also serve it over biscuits or noodles.
Serves 4.

Tator-Tot Casserole

2007-05-13T20:23:00.000-07:00

1 Ils. ground beef cooked
1 can cream of mushroom soup
1-2 cups peas
tator-tots
grated cheese

In a 9x13 pan, mix coked ground beef, cream of mushroom soup, and peas. Press into pan to even out. Line tator-tots on top to cover mix. Put in oven and bake for about 30-40 mins. Sprinkle grated cheese on top for the last 10 minutes or so. My siblings like to eat it with ketchup. If your husband hates peas- do not put them in. I learned the hard way.

burrito pie

2007-05-13T16:17:00.000-07:00

Happy Mothers Day Everyone!

I got this recipe from Rhonda. It's one of Brad's favorites. I have also heard it called mexican lasagna, lets you know kinda what it looks like. I like to make a full recipe and then bake half to eat and freeze the other half. If you look it up here you can change the serving size and it will adjust the amount of ingredients for you.

1 pound ground beef
1/2 onion, chopped
1 teaspoon minced garlic
1/2 (2 ounce) can black olives, sliced
1/2 (4 ounce) can diced green chili peppers
1/2 (10 ounce) can diced tomatoes with green chili peppers
1/2 (16 ounce) jar taco sauce
1 (16 ounce) can refried beans
6 (8 inch) flour tortillas
5 ounces shredded Colby cheese
Lettuce, tomatoes, salsa, sour cream, guacamole - whatever you like to eat with it.

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Southwestern Corn Chowder

2007-05-10T21:18:00.000-07:00

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
coarse salt and pepper
1 baking potato, peeled and cut into 1/2 inche pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) chicken broth
1 cup milk

In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cool stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.

Bring to a boil over medium heat and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.

Serves 2.

Super easy and doesn't make too much
(but you can easily double it.)

Spinach Salad

2007-05-06T22:19:00.000-07:00

Sorry, I am kind of slacking. I didn't want to re-type anything tonight, maybe tomorrow.

Sloppy Joes

2007-05-06T15:11:00.000-07:00

Just because everyone needs a good sloppy joe recipe.
2 lbs ground beef
2 medium onions, chopped
1/2 can (10 1/2 oz) tomato soup
1/2 cup ketchup
2 Tbsp brown sugar
1 1/2 tsp chili powder
1 1/2 tsp Worcestire sauce
1 tsp salt
1 1/2 tsp dry mustard
1/2 tsp curry powder
16 hamburger buns.
Cook ground beef slowly in heavy saucepan, stirring to break up meat. Add onions; continue to cook until soft and transparent. Drain and add remaining ingredients; simmer 20-30 minutes. I tried it with salsa and tomato sauce instead of ketchup and tomato soup well just because I didn't have them, and it was really good that way too.

peanut stir fry

2007-05-02T19:32:00.000-07:00

1/4 cup KRAFT Light CATALINA Reduced Fat Dressing

4 cups cut-up assorted fresh vegetables, such as bell peppers, mushrooms, onions, broccoli florets and zucchini

3/4 lb. (12 oz.) boneless skinless chicken breasts, cut into strips

1/2 cup chopped PLANTERS COCKTAIL Peanuts

2 Tbsp. reduced sodium soy sauce

1 bag (8 oz.) field salad greens (6 cups)

HEAT dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 3 min. Add chicken; stir-fry an additional 5 min. or until chicken is cooked through.

ADD peanuts and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and mixture is heated through.

SERVE over salad greens

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Cajun Chicken Pasta

2007-04-30T09:03:00.000-07:00

Sorry I'm late. I hope I'll take next week off because next week at this time I hope to be busy with a new baby!

4 ounces linguine pasta
2 skinless, boneless chicken breasts
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced (optional)
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

1. Cook Pasta, drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese.