Spinach Ricotta Bites (Makes 20 Bites)
2 Tbsp Butter
1 Small Yellow Onion, chopped
1 Garlic Clove, minced
2 Large Eggs, Beaten
1 Cup Ricotta Cheese (low or full fat ricotta will work)
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained WELL (I use my hands to squeeze as much liquid out of the spinach as possible)
1/4 Tsp Salt
1. Preheat oven to 350 degrees.
2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
3. Add the garlic and cook an additional minute then set aside to cool.
4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
6. Pour the mixture into lightly greased mini muffin cups.
7. Bake for 20-25 minutes or until the filling is set and golden on top.
8. Serve.
Sunday, November 28, 2010
Mexican Enchiladas
Mexican Enchiladas (Makes Eight Servings)
1 Tbsp Olive Oil
1 Small Onion, chopped
1 Tsp Salt
1 Red Bell Pepper, diced
1 Tsp Ground Cumin
1 Garlic Clove, minced
2 Chicken Breasts or 2 Cups Chicken, cooked and shredded
1 Cup Frozen Corn, defrosted
1 1/2 Cups Mexican Cheese Blend
1 28 oz Can Enchilada Sauce (you can find this in the latin section of your grocery)
8 Flour Tortillas
1. Preheat oven to 350 degrees.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
3. Add red bell pepper and sauté for another 2 minutes.
4. Add cumin and garlic and sauté for an additional minute.
5. Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese and mix to combine.
6. Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
7. Divide the mixture (about 1/2 cup each), placing it in the middle of each tortilla and rolling it up like a wrap (burrito shape).
8. Place the rolled enchiladas close together, seam side down in the sauced baking dish. Continue to roll the rest of the filled enchiladas.
9. Once you have finished making the stuffed enchiladas, pour the rest of the enchilada sauce over them and top with 1/2 cup cheese. *If you’re planning on making this dish another day, cover it and freeze at this point.
10. Cover the dish with foil and bake in the oven for 15 minutes (30 minutes if you are starting with frozen enchiladas.
11. Serve.
1 Tbsp Olive Oil
1 Small Onion, chopped
1 Tsp Salt
1 Red Bell Pepper, diced
1 Tsp Ground Cumin
1 Garlic Clove, minced
2 Chicken Breasts or 2 Cups Chicken, cooked and shredded
1 Cup Frozen Corn, defrosted
1 1/2 Cups Mexican Cheese Blend
1 28 oz Can Enchilada Sauce (you can find this in the latin section of your grocery)
8 Flour Tortillas
1. Preheat oven to 350 degrees.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
3. Add red bell pepper and sauté for another 2 minutes.
4. Add cumin and garlic and sauté for an additional minute.
5. Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese and mix to combine.
6. Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
7. Divide the mixture (about 1/2 cup each), placing it in the middle of each tortilla and rolling it up like a wrap (burrito shape).
8. Place the rolled enchiladas close together, seam side down in the sauced baking dish. Continue to roll the rest of the filled enchiladas.
9. Once you have finished making the stuffed enchiladas, pour the rest of the enchilada sauce over them and top with 1/2 cup cheese. *If you’re planning on making this dish another day, cover it and freeze at this point.
10. Cover the dish with foil and bake in the oven for 15 minutes (30 minutes if you are starting with frozen enchiladas.
11. Serve.
Mac and Cheese Bites
Mac, Chicken & Cheese Bites (Makes 20 Mini Bites)
1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/2 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced
1. Preheat oven to 400 degrees.
2. Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).
3. Drain the pasta and set aside.
4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
5. Whisk in the flour and salt and cook for 2 minutes.
6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .
7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
8. Pour the cheese sauce and chicken over the pasta and stir to combine.
9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
10. Grease mini muffin cups.
11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
12. Cool in muffin cups, remove and serve.
*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.
1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/2 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced
1. Preheat oven to 400 degrees.
2. Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).
3. Drain the pasta and set aside.
4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
5. Whisk in the flour and salt and cook for 2 minutes.
6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .
7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
8. Pour the cheese sauce and chicken over the pasta and stir to combine.
9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
10. Grease mini muffin cups.
11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
12. Cool in muffin cups, remove and serve.
*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.
Mashed Potato Bites
Mashed Potato Cakes (Makes 12 Small Cakes)
2 Cups Mashed Potatoes
1/4 Cup Parmesan Cheese
1 Egg, whisked
7 Tbsp All Purpose Flour, divided
Butter or Oil, for pan-searing
Accompaniments: Apple Sauce and/or Sour Cream
1. Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
2. Take a scoop of the potato mixture and form into patties.
3. Place the remaining 4 tbsp of flour on a plate.
4. Lightly coat the potato patties in the flour.
5. Heat a thin layer of the oil or butter in a large saute pan over medium heat.
6. Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
7. Serve as is or with accompaniments.
*After step 2, place patties on a baking sheet and place in freezer for 30 minutes then place par-frozen patties in a ziploc bag and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 3-7.
2 Cups Mashed Potatoes
1/4 Cup Parmesan Cheese
1 Egg, whisked
7 Tbsp All Purpose Flour, divided
Butter or Oil, for pan-searing
Accompaniments: Apple Sauce and/or Sour Cream
1. Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
2. Take a scoop of the potato mixture and form into patties.
3. Place the remaining 4 tbsp of flour on a plate.
4. Lightly coat the potato patties in the flour.
5. Heat a thin layer of the oil or butter in a large saute pan over medium heat.
6. Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
7. Serve as is or with accompaniments.
*After step 2, place patties on a baking sheet and place in freezer for 30 minutes then place par-frozen patties in a ziploc bag and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 3-7.
Mac and Cheese Bites
Mac, Chicken & Cheese Bites (Makes 20 Mini Bites)
1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/2 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced
1. Preheat oven to 400 degrees.
2. Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).
3. Drain the pasta and set aside.
4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
5. Whisk in the flour and salt and cook for 2 minutes.
6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .
7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
8. Pour the cheese sauce and chicken over the pasta and stir to combine.
9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
10. Grease mini muffin cups.
11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
12. Cool in muffin cups, remove and serve.
*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.
1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/2 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced
1. Preheat oven to 400 degrees.
2. Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).
3. Drain the pasta and set aside.
4. In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
5. Whisk in the flour and salt and cook for 2 minutes.
6. Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .
7. Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
8. Pour the cheese sauce and chicken over the pasta and stir to combine.
9. In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
10. Grease mini muffin cups.
11. Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
12. Cool in muffin cups, remove and serve.
*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.
Chicken pot Pie
Chicken Pot Pie (Makes 4)
Crust:
4 Tbsp Butter, chilled and cubed
4 Tbsp Shortening or Lard, chilled and cubed
1 1/4 Cup All Purpose Flour
1/2 Tsp Salt
2-3 Tbsp Ice Water
1. Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.
2. Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.
3. Place the dough of a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.
4. Refrigerate the pie crust dough for 30 minutes or until chilled.
Pie Filling:
2 Cups or 1 14 oz Can Chicken Broth (I use low sodium)
2 Chicken Breasts, boneless, skinless (about 1 Lb)
4 Tbsp Butter, divided
1 Small Onion, minced
2 Stalks of Celery, diced
2 Carrots, peeled and diced
1 Tsp Fresh or 1/2 Tsp Dried Thyme
3 Tbsp Butter
3 Tbsp Flour
1 Cup Milk
Salt
1 Cup Peas (I use frozen)
1. In a saucepan, bring chicken stock and chicken breasts to a boil, reduce to a simmer, partially covered for 12 minutes. Remove the chicken breasts to a plate, reserving the chicken broth, and when cool, cut the chicken into bite size chunks.
2. Heat 1 tbsp of the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
3. Add the celery, carrots and thyme and cook for an additional 3 minutes.
4. Melt the remaining butter into the vegetables and sprinkle the flour over and stir to make a roux. Cook for 1-2 minutes stirring to coat the vegetables.
5. Add the milk, reserved chicken broth, chopped chicken and peas and simmer over low to medium for 10 minutes or until thick and creamy. Add salt to taste.
6. Preheat oven to 400 degrees.
7. Place 1/4 of the mixture in 4 10 oz ramekins or 1 large ramekin.
8. Dust a flat surface with flour and roll out the dough 1/4 inch thick (about the size of a pie plate).
9. Place the ramekins on the dough upside-down and cut 1/2 inch wider around to make the top crust of the pot pie.
10. Place the cut-out dough on top of the ramekin and gently pinch the sides, pressing it to make it stick.
11. Using the tip of a knife, make 3 slits on top of the dough (to allow ventilation).
12. Place ramekins on a cookie sheet and bake for 30 minutes at 400 degrees.
13. Cool and serve.
Crust:
4 Tbsp Butter, chilled and cubed
4 Tbsp Shortening or Lard, chilled and cubed
1 1/4 Cup All Purpose Flour
1/2 Tsp Salt
2-3 Tbsp Ice Water
1. Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.
2. Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.
3. Place the dough of a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.
4. Refrigerate the pie crust dough for 30 minutes or until chilled.
Pie Filling:
2 Cups or 1 14 oz Can Chicken Broth (I use low sodium)
2 Chicken Breasts, boneless, skinless (about 1 Lb)
4 Tbsp Butter, divided
1 Small Onion, minced
2 Stalks of Celery, diced
2 Carrots, peeled and diced
1 Tsp Fresh or 1/2 Tsp Dried Thyme
3 Tbsp Butter
3 Tbsp Flour
1 Cup Milk
Salt
1 Cup Peas (I use frozen)
1. In a saucepan, bring chicken stock and chicken breasts to a boil, reduce to a simmer, partially covered for 12 minutes. Remove the chicken breasts to a plate, reserving the chicken broth, and when cool, cut the chicken into bite size chunks.
2. Heat 1 tbsp of the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
3. Add the celery, carrots and thyme and cook for an additional 3 minutes.
4. Melt the remaining butter into the vegetables and sprinkle the flour over and stir to make a roux. Cook for 1-2 minutes stirring to coat the vegetables.
5. Add the milk, reserved chicken broth, chopped chicken and peas and simmer over low to medium for 10 minutes or until thick and creamy. Add salt to taste.
6. Preheat oven to 400 degrees.
7. Place 1/4 of the mixture in 4 10 oz ramekins or 1 large ramekin.
8. Dust a flat surface with flour and roll out the dough 1/4 inch thick (about the size of a pie plate).
9. Place the ramekins on the dough upside-down and cut 1/2 inch wider around to make the top crust of the pot pie.
10. Place the cut-out dough on top of the ramekin and gently pinch the sides, pressing it to make it stick.
11. Using the tip of a knife, make 3 slits on top of the dough (to allow ventilation).
12. Place ramekins on a cookie sheet and bake for 30 minutes at 400 degrees.
13. Cool and serve.
Zucchini Muffins
Zucchini Muffins (12 Muffins or 24 Mini Muffins)
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1 Tsp Cinnamon
1/2 Tsp Baking Soda
2 Tsp Baking Powder
1/2 Tsp Salt
2 Eggs, whisked
1 Tsp Vanilla
1/3 Cup Vegetable or Canola Oil
2/3 Cup Agave Nectar
1 1/2 Cups Zucchini, shredded (about 2 small zucchini)
1. Preheat oven to 350 degrees.
2. Place the first 6 ingredients in a large bowl and whisk to combine.
3. Place the remaining ingredients in a separate bowl and whisk to combine.
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
6. Bake 15 minutes for small muffins and 20 minutes for large ones.
7. Cool and serve.
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1 Tsp Cinnamon
1/2 Tsp Baking Soda
2 Tsp Baking Powder
1/2 Tsp Salt
2 Eggs, whisked
1 Tsp Vanilla
1/3 Cup Vegetable or Canola Oil
2/3 Cup Agave Nectar
1 1/2 Cups Zucchini, shredded (about 2 small zucchini)
1. Preheat oven to 350 degrees.
2. Place the first 6 ingredients in a large bowl and whisk to combine.
3. Place the remaining ingredients in a separate bowl and whisk to combine.
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
6. Bake 15 minutes for small muffins and 20 minutes for large ones.
7. Cool and serve.
Banana Bites
Banana Bites (Makes 2-3 Servings)
2 Bananas
1 Cup Pancake Batter (Your favorite boxed brand OR your weelicious favorite recipe: Whole Wheat Oat Pancakes, Raspberr-Wee Pancakes (minus the raspberries) or even Vegan Pumpkin Pancakes)
Accompaniments: Honey, maple syrup, yogurt or a healthy berry sauce*
1. Cut the bananas into 1/4 inch slices (I like to make slices on a diagonal bias so they’re a little bit longer than circles).
2. One at a time, dip the banana slices into the batter, coating all over, shaking off the excess batter into the bowl and place on a buttered griddle or skillet over medium heat.
3. Cook for 1 minute on each side or until golden.
4. Serve.
2 Bananas
1 Cup Pancake Batter (Your favorite boxed brand OR your weelicious favorite recipe: Whole Wheat Oat Pancakes, Raspberr-Wee Pancakes (minus the raspberries) or even Vegan Pumpkin Pancakes)
Accompaniments: Honey, maple syrup, yogurt or a healthy berry sauce*
1. Cut the bananas into 1/4 inch slices (I like to make slices on a diagonal bias so they’re a little bit longer than circles).
2. One at a time, dip the banana slices into the batter, coating all over, shaking off the excess batter into the bowl and place on a buttered griddle or skillet over medium heat.
3. Cook for 1 minute on each side or until golden.
4. Serve.
Tex Mex Rice cakes
Tex-Mex Rice Cakes (Makes 14-16 Cakes)
1 Cup Cooked Brown Rice
1/2 Cup Whole Wheat Bread Crumbs
1/2 Cup Cheddar Cheese, grated
3/4 Cup Frozen Corn, defrosted
2 Tbsp Cilantro, chopped
1/2 Tsp Salt
2 Eggs, whisked About
2 Tbsp Vegetable or Canola Oil for cooking
1. Combine the first 6 ingredients in a bowl and mix to combine.
2. In a separate bowl, whisk eggs.
3. Add eggs to the rice mixture and mix to combine.
4. Using about a 1/4 cup of the mixture, shape mixture into patties.
5. Heat oil in a skillet over medium heat and add patties, cooking 2 minutes on each side until golden brown.
6. Serve alone or with salsa.
*Shape into patties, place on a cookie sheet and freeze for 30 minutes then place in a ziploc bag and freeze up to 4 months. When ready, allow to thaw then follow step 5.
1 Cup Cooked Brown Rice
1/2 Cup Whole Wheat Bread Crumbs
1/2 Cup Cheddar Cheese, grated
3/4 Cup Frozen Corn, defrosted
2 Tbsp Cilantro, chopped
1/2 Tsp Salt
2 Eggs, whisked About
2 Tbsp Vegetable or Canola Oil for cooking
1. Combine the first 6 ingredients in a bowl and mix to combine.
2. In a separate bowl, whisk eggs.
3. Add eggs to the rice mixture and mix to combine.
4. Using about a 1/4 cup of the mixture, shape mixture into patties.
5. Heat oil in a skillet over medium heat and add patties, cooking 2 minutes on each side until golden brown.
6. Serve alone or with salsa.
*Shape into patties, place on a cookie sheet and freeze for 30 minutes then place in a ziploc bag and freeze up to 4 months. When ready, allow to thaw then follow step 5.
Strawberry Muffins
Strawberry Muffins (Makes 24-28 Mini Muffins)
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped
1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
5. Add the strawberries to the batter and slowly combine.
6. Line or grease muffin tins and fill 2/3 of the way with batter.
7. Bake for 20 minutes or until toothpick tester comes out clean.
8. Cool and serve.
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped
1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
5. Add the strawberries to the batter and slowly combine.
6. Line or grease muffin tins and fill 2/3 of the way with batter.
7. Bake for 20 minutes or until toothpick tester comes out clean.
8. Cool and serve.
Pizza Muffins
Pizza Muffins (Makes 16-18 Cups)
1 Lb Package Pizza Dough (white or Whole Wee-Eat Pizza Dough)
1 Cup Mozzarella Cheese, shredded
1/2 Cup Pizza Sauce
Olive Oil
Toppings: Mushrooms, Ham, Red Peppers, Olives or whatever you and your kids love. The possibilities are endless.
1. Bring dough to room temperature and preheat oven to 450 degrees.
2. Roll out the dough to a thin 18 x 12 rectangle and cut into squares about 3 x 3 inches.
3. Grease mini muffin cups and place one square in each cup, making sure that the corners of the dough are sticking out.
4. Brush edges of dough with olive oil.
5. Par-bake dough for 8 minutes and take tins out of oven.
6. Pour 1 tsp of sauce in each cup and evenly distribute the cheese between the cups (you can add toppings now as well).
7. Bake for an additional 5 minutes.
8. Cool and serve.
1 Lb Package Pizza Dough (white or Whole Wee-Eat Pizza Dough)
1 Cup Mozzarella Cheese, shredded
1/2 Cup Pizza Sauce
Olive Oil
Toppings: Mushrooms, Ham, Red Peppers, Olives or whatever you and your kids love. The possibilities are endless.
1. Bring dough to room temperature and preheat oven to 450 degrees.
2. Roll out the dough to a thin 18 x 12 rectangle and cut into squares about 3 x 3 inches.
3. Grease mini muffin cups and place one square in each cup, making sure that the corners of the dough are sticking out.
4. Brush edges of dough with olive oil.
5. Par-bake dough for 8 minutes and take tins out of oven.
6. Pour 1 tsp of sauce in each cup and evenly distribute the cheese between the cups (you can add toppings now as well).
7. Bake for an additional 5 minutes.
8. Cool and serve.
Raspberry Sauce
Raspberry Sauce (Makes 1 1/2 Cups)
1 Bag Frozen Raspberries (about 12 oz)
1/4 Cup Water
1 Tbsp Cornstarch
2 Tbsp Honey or Agave Nectar
1. Add one bag of raspberries and 2 tbsp of honey (or agave) to a pot, stirring to combine and smashing raspberries with the back of a spoon.
2. Bring the mixture to a boil and then reduce to a simmer.
3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.
4. Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).
5. Cool and serve over yogurt, ice cream, pancakes and more!
** Sauce can be refrigerated for up to 2 weeks
1 Bag Frozen Raspberries (about 12 oz)
1/4 Cup Water
1 Tbsp Cornstarch
2 Tbsp Honey or Agave Nectar
1. Add one bag of raspberries and 2 tbsp of honey (or agave) to a pot, stirring to combine and smashing raspberries with the back of a spoon.
2. Bring the mixture to a boil and then reduce to a simmer.
3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.
4. Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).
5. Cool and serve over yogurt, ice cream, pancakes and more!
** Sauce can be refrigerated for up to 2 weeks
Mexican Enchiladas
Mexican Enchiladas (Makes Eight Servings)
1 Tbsp Olive Oil
1 Small Onion, chopped
1 Tsp Salt
1 Red Bell Pepper, diced
1 Tsp Ground Cumin
1 Garlic Clove, minced
2 Chicken Breasts or 2 Cups Chicken, cooked and shredded
1 Cup Frozen Corn, defrosted
1 1/2 Cups Mexican Cheese Blend
1 28 oz Can Enchilada Sauce (you can find this in the latin section of your grocery)
8 Flour Tortillas
1. Preheat oven to 350 degrees.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
3. Add red bell pepper and sauté for another 2 minutes.
4. Add cumin and garlic and sauté for an additional minute.
5. Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese and mix to combine.
6. Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
7. Divide the mixture (about 1/2 cup each), placing it in the middle of each tortilla and rolling it up like a wrap (burrito shape).
8. Place the rolled enchiladas close together, seam side down in the sauced baking dish. Continue to roll the rest of the filled enchiladas.
9. Once you have finished making the stuffed enchiladas, pour the rest of the enchilada sauce over them and top with 1/2 cup cheese. *If you’re planning on making this dish another day, cover it and freeze at this point.
10. Cover the dish with foil and bake in the oven for 15 minutes (30 minutes if you are starting with frozen enchiladas.
11. Serve.
1 Tbsp Olive Oil
1 Small Onion, chopped
1 Tsp Salt
1 Red Bell Pepper, diced
1 Tsp Ground Cumin
1 Garlic Clove, minced
2 Chicken Breasts or 2 Cups Chicken, cooked and shredded
1 Cup Frozen Corn, defrosted
1 1/2 Cups Mexican Cheese Blend
1 28 oz Can Enchilada Sauce (you can find this in the latin section of your grocery)
8 Flour Tortillas
1. Preheat oven to 350 degrees.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
3. Add red bell pepper and sauté for another 2 minutes.
4. Add cumin and garlic and sauté for an additional minute.
5. Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese and mix to combine.
6. Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
7. Divide the mixture (about 1/2 cup each), placing it in the middle of each tortilla and rolling it up like a wrap (burrito shape).
8. Place the rolled enchiladas close together, seam side down in the sauced baking dish. Continue to roll the rest of the filled enchiladas.
9. Once you have finished making the stuffed enchiladas, pour the rest of the enchilada sauce over them and top with 1/2 cup cheese. *If you’re planning on making this dish another day, cover it and freeze at this point.
10. Cover the dish with foil and bake in the oven for 15 minutes (30 minutes if you are starting with frozen enchiladas.
11. Serve.
Spinach Ricotta Bites
Spinach Ricotta Bites (Makes 20 Bites)
2 Tbsp Butter
1 Small Yellow Onion, chopped
1 Garlic Clove, minced
2 Large Eggs, Beaten
1 Cup Ricotta Cheese (low or full fat ricotta will work)
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained WELL (I use my hands to squeeze as much liquid out of the spinach as possible)
1/4 Tsp Salt
1. Preheat oven to 350 degrees.
2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
3. Add the garlic and cook an additional minute then set aside to cool.
4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
6. Pour the mixture into lightly greased mini muffin cups.
7. Bake for 20-25 minutes or until the filling is set and golden on top.
8. Serve.
2 Tbsp Butter
1 Small Yellow Onion, chopped
1 Garlic Clove, minced
2 Large Eggs, Beaten
1 Cup Ricotta Cheese (low or full fat ricotta will work)
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained WELL (I use my hands to squeeze as much liquid out of the spinach as possible)
1/4 Tsp Salt
1. Preheat oven to 350 degrees.
2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
3. Add the garlic and cook an additional minute then set aside to cool.
4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
6. Pour the mixture into lightly greased mini muffin cups.
7. Bake for 20-25 minutes or until the filling is set and golden on top.
8. Serve.
Ham and Cheese Muffins
Ham and Cheese Muffins (Makes 18 Muffins)
1 1/2 Cups All Purpose Flour
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 Cups Buttermilk
2 Eggs
1/4 Cup Vegetable or Canola Oil
2 Tbsp Maple Syrup or Honey
1 Cup Cheddar Cheese, shredded
1 Cup Ham, chopped fine
Accompaniments: Honey or Butter
1. Preheat oven to 350 degrees.
2. Combine the first 5 dry ingredients in a bowl and stir to combine.
3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
4. Add the buttermilk to the egg mixture and stir.
5. Add the buttermilk mixture to the flour and stir until just combined.
6. Fold in the cheese and ham.
7. Spoon the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
8. Cool on a wire rack and serve.
1 1/2 Cups All Purpose Flour
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 Cups Buttermilk
2 Eggs
1/4 Cup Vegetable or Canola Oil
2 Tbsp Maple Syrup or Honey
1 Cup Cheddar Cheese, shredded
1 Cup Ham, chopped fine
Accompaniments: Honey or Butter
1. Preheat oven to 350 degrees.
2. Combine the first 5 dry ingredients in a bowl and stir to combine.
3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
4. Add the buttermilk to the egg mixture and stir.
5. Add the buttermilk mixture to the flour and stir until just combined.
6. Fold in the cheese and ham.
7. Spoon the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
8. Cool on a wire rack and serve.
Cottage Cheese pancakes
Cottage Cheese Pancakes (Makes 20-25 pancakes)
3 Eggs
1 Cup Cottage Cheese
1 Tsp Vanilla Extract
2 Tbsp Honey or Agave
1/2 Cup Flour
1 Tsp Baking Powder
1/4 Tsp Salt
Butter, Oil or Oil Spray
Accompaniments: Maple Syrup or honey
1. Place the first 4 ingredients in a bowl and whisk.
2. In a separate bowl whisk the dry ingredients.
3. Pour the dry mixture into the wet mixture and stir until just combined.
4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
5. Cook for 2 minutes on each side or until pancakes are set and golden.
6. Serve.
*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.
3 Eggs
1 Cup Cottage Cheese
1 Tsp Vanilla Extract
2 Tbsp Honey or Agave
1/2 Cup Flour
1 Tsp Baking Powder
1/4 Tsp Salt
Butter, Oil or Oil Spray
Accompaniments: Maple Syrup or honey
1. Place the first 4 ingredients in a bowl and whisk.
2. In a separate bowl whisk the dry ingredients.
3. Pour the dry mixture into the wet mixture and stir until just combined.
4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
5. Cook for 2 minutes on each side or until pancakes are set and golden.
6. Serve.
*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.
Pumpkin Apple Muffins
Pumpkin Apple Muffins (12 Muffins or 24 Mini Muffins)
1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)
1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.
1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)
1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.
Fried Green Beans
“Fried” Green Beans w/ Honey Mustard Sauce
1 Cup Whole Wheat Panko or Bread Crumbs
1/2 Tsp Salt
1/2 Tsp Garlic Powder
2 Large Eggs
1/4 Cup Flour
Green Beans, cut into bite size pieces (about 2-3 inches long)
Olive or Canola Oil Spray
1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 3 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the three bowls, first dipping the green beans into the flour, then the egg and finally into the bread crumb mixture, coating the beans evenly and repeating with the remainder of the beans.
6. Place all of the coated green beans on the baking sheet or on a rack above a baking sheet. Arrange beans so that they’re not touching, spray with oil and bake for 30 minutes or until the bread crumbs are golden.
7. Serve with dipping sauce.
* If freezing, after step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a Ziploc bag, label with the date and name of the recipe, and freeze. When you’re ready to eat – take them out of the freezer and put them in the oven, adding at least another 3-5 minutes to the baking time.
Dipping Sauce
1/4 Cup Mustard (yellow or Dijon)
1 Tbsp Honey
1. Place ingredients in a bowl and whisk until combined.
2. Serve.
1 Cup Whole Wheat Panko or Bread Crumbs
1/2 Tsp Salt
1/2 Tsp Garlic Powder
2 Large Eggs
1/4 Cup Flour
Green Beans, cut into bite size pieces (about 2-3 inches long)
Olive or Canola Oil Spray
1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 3 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the three bowls, first dipping the green beans into the flour, then the egg and finally into the bread crumb mixture, coating the beans evenly and repeating with the remainder of the beans.
6. Place all of the coated green beans on the baking sheet or on a rack above a baking sheet. Arrange beans so that they’re not touching, spray with oil and bake for 30 minutes or until the bread crumbs are golden.
7. Serve with dipping sauce.
* If freezing, after step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a Ziploc bag, label with the date and name of the recipe, and freeze. When you’re ready to eat – take them out of the freezer and put them in the oven, adding at least another 3-5 minutes to the baking time.
Dipping Sauce
1/4 Cup Mustard (yellow or Dijon)
1 Tbsp Honey
1. Place ingredients in a bowl and whisk until combined.
2. Serve.
Green Bean Casserole
Green Bean Casserole (Serves 6)
1 Lb Green Beans, cut into 1 inch pieces
1 Small Yellow Onion, diced
1 1/4 Tsp Salt, divided
1/2 Cup Panko or Bread Crumbs
1/4 Cup Parmesan Cheese, grated
8 Oz Mushrooms, sliced
2 Garlic Cloves, minced
3 Tbsp Butter, divided
2 Tbsp Flour
1 Cup Chicken Broth
1/2 Cup Whole Milk (you can use half and half if you want the dish to be extra rich and creamy)
Canola or Olive Oil Cooking Spray
1. Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
2. Preheat oven to 400 F.
3. In a large sauce pot melt the butter and sauté the chopped onion and 1/4 tsp of salt for 4 minutes.
4. Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
5. In the same large sauce pot, melt the remaining 2 tbsp of butter, add the mushrooms and remaining 1 tsp of salt and sauté for 4 minutes.
6. Add the minced garlic and cook for an additional 1 minute.
7. Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.
8. Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.
9. Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
10. Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.
11. Serve.
1 Lb Green Beans, cut into 1 inch pieces
1 Small Yellow Onion, diced
1 1/4 Tsp Salt, divided
1/2 Cup Panko or Bread Crumbs
1/4 Cup Parmesan Cheese, grated
8 Oz Mushrooms, sliced
2 Garlic Cloves, minced
3 Tbsp Butter, divided
2 Tbsp Flour
1 Cup Chicken Broth
1/2 Cup Whole Milk (you can use half and half if you want the dish to be extra rich and creamy)
Canola or Olive Oil Cooking Spray
1. Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
2. Preheat oven to 400 F.
3. In a large sauce pot melt the butter and sauté the chopped onion and 1/4 tsp of salt for 4 minutes.
4. Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
5. In the same large sauce pot, melt the remaining 2 tbsp of butter, add the mushrooms and remaining 1 tsp of salt and sauté for 4 minutes.
6. Add the minced garlic and cook for an additional 1 minute.
7. Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.
8. Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.
9. Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
10. Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.
11. Serve.
Cornbread Cranberry Stuffing
Cornbread Cranberry Stuffing (Serves 10-12)
Cornbread (recipe below)
4 Tbsp Butter
1 Small Onion, diced (about 1 cup)
4 Celery Stalks, diced (about 1 cup)
1/2 Tsp Salt
1 Tsp Fresh Thyme
1 Cup Chicken Broth
2 Eggs, whisked
1/2 Cup Dried Cranberries
1. Preheat oven to 350 F.
2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
3. In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
4. Whisk the chicken broth and egg in a bowl until combined.
5. Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
6. Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
7. Cool & serve.
Cornbread (Serves
1 Cup Corn Meal
1 Cup Flour
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Salt
1 Cup Milk
1/3 Cup Vegetable Oil
1 Large Egg, whisked
1. Preheat oven to 400 F.
2. Combine the first 5 ingredients in a bowl.
3. Whisk the milk, oil, and egg in another bowl.
4. Add the wet ingredients to the dry ingredients and stir until blended.
5. Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
6. Cool.
Cornbread (recipe below)
4 Tbsp Butter
1 Small Onion, diced (about 1 cup)
4 Celery Stalks, diced (about 1 cup)
1/2 Tsp Salt
1 Tsp Fresh Thyme
1 Cup Chicken Broth
2 Eggs, whisked
1/2 Cup Dried Cranberries
1. Preheat oven to 350 F.
2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
3. In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
4. Whisk the chicken broth and egg in a bowl until combined.
5. Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
6. Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
7. Cool & serve.
Cornbread (Serves
1 Cup Corn Meal
1 Cup Flour
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Salt
1 Cup Milk
1/3 Cup Vegetable Oil
1 Large Egg, whisked
1. Preheat oven to 400 F.
2. Combine the first 5 ingredients in a bowl.
3. Whisk the milk, oil, and egg in another bowl.
4. Add the wet ingredients to the dry ingredients and stir until blended.
5. Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
6. Cool.
Tuesday, November 23, 2010
Sweet Potato Cassarole
Ingredients
- 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1 1/2 teaspoons salt
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped pecans, divided
- Cooking spray
- 2 cups miniature marshmallows
Preparation
Preheat oven to 375°.Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Saturday, November 20, 2010
Pumpkin Gingerbread Trifle
Ingredients
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container frozen whipped topping
- 1/2 cup gingersnaps, optional
Directions
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Tuesday, November 16, 2010
Chicken Marsala Crockpot
Ingredients
4 chicken breasts
1 stick butter
8 ounces cream cheese
2/3 cup Marsala wine
21 1/2 ounces mushroom soup, canned
3/4 cup water
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic salt
salt and pepper
Directions
1. Cube chicken breast. Place chicken, butter and spices in the slow cooker.
2. Mix cream cheese, water,wine and mushroom soup. Pour over chicken.
3. Cover; cook 4-5 hours on High.
4 chicken breasts
1 stick butter
8 ounces cream cheese
2/3 cup Marsala wine
21 1/2 ounces mushroom soup, canned
3/4 cup water
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic salt
salt and pepper
Directions
1. Cube chicken breast. Place chicken, butter and spices in the slow cooker.
2. Mix cream cheese, water,wine and mushroom soup. Pour over chicken.
3. Cover; cook 4-5 hours on High.
PW Chocolate Cake
For the cake:2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
For frosting:
½ cups Finely Chopped Pecans (optional, I have done with and without.)
1 and ¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Directions:
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
For frosting:
½ cups Finely Chopped Pecans (optional, I have done with and without.)
1 and ¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Directions:
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into jellyroll pan or 9x13 cake pan and bake at 350-degrees for 20 minutes for jellyroll pan and 23-25 for cake pan.
While cake is baking, make the icing. Chop pecans finely, if you're using them. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Try to pour it evenly, you'll want to limit spreading the icing after pouring it onto the cake.
PW cooks
Monday, November 15, 2010
Barbecue Beef Sandwiches
2 lbs boned chuck roast
2 C onion sliced
1 C bottled BBQ sauce
1 TBS corn starch
1 TBS water
6 Kaiser rolls
Trim fat from beef and cut into 1 inch cubes. Place beef in slow cooker with onion and BBQ sauce. Cook for 8 hours on low heat. Shred beef with two forks. Combine cornstarch and water and add to crockpot. Cook for 10 minutes longer. Serve on rolls.
2 C onion sliced
1 C bottled BBQ sauce
1 TBS corn starch
1 TBS water
6 Kaiser rolls
Trim fat from beef and cut into 1 inch cubes. Place beef in slow cooker with onion and BBQ sauce. Cook for 8 hours on low heat. Shred beef with two forks. Combine cornstarch and water and add to crockpot. Cook for 10 minutes longer. Serve on rolls.
Crockpot Chicken and Corn Chowder
1 can 10 3/4 oz cream of potato soup
1 can cream of chicken soup
1 c diced chicken
1 can sweet corn
1 cup chicken broth
1/4 C diced red pepper
1 can chopped mild chile
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp thyme
1 C milk
Add all ingredients, but milk to the crock pot. Cook for 4-6 hours on low. Add milk and cook for 30 minutes longer. Can add cheddar cheese and bacon for more flavor
1 can cream of chicken soup
1 c diced chicken
1 can sweet corn
1 cup chicken broth
1/4 C diced red pepper
1 can chopped mild chile
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp thyme
1 C milk
Add all ingredients, but milk to the crock pot. Cook for 4-6 hours on low. Add milk and cook for 30 minutes longer. Can add cheddar cheese and bacon for more flavor
Pumpkin Bread Pudding
pumpkin bread pudding & ooey-gooey caramel sauce
(recipe adapted from epicurious.com)
bread pudding ingredients:
2 cups half & half
1, 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2 inch cubed stale french bread
1/2 cup golden raisins (i omitted these)
1/2 cup chopped pecans
ooey-gooey caramel sauce ingredients:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
* i’d suggest doubling, even tripling the caramel sauce… i prefer to smothered bread pudding. & don’t worry, if there’s any leftover, you can stand over the sink & lick the spoon, i won’t tell anyone – it’ll be our little secret.
bread pudding preparation:
preheat oven to 350 degrees. whisk half & half, pumpkin dark brown sugar, eggs, pumpkin pie spice, cinnamon & vanilla extract in large bowl to blend. gently fold in bread cubes (you don’t want to stir them so much they turn to mush). stir in raisins & chopped pecans (if you choose to use them). transfer mixture to 11×7 glass baking dish, although i prefer to use a large oven-safe bowl. let mixture stand 15 minutes. then bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
meanwhile, prepare ooey-gooey caramel sauce:
whisk brown sugar & butter in heavy medium saucepan over medium heat until butter melts. whisk in cream & sugar until sugar dissolves & sauce is smooth, about 3 minutes.
to serve:
i prefer to serve the pumpkin bread pudding warm, sift powdered sugar over bread pudding, & drench with warm ooey-gooey caramel sauce.
(recipe adapted from epicurious.com)
bread pudding ingredients:
2 cups half & half
1, 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2 inch cubed stale french bread
1/2 cup golden raisins (i omitted these)
1/2 cup chopped pecans
ooey-gooey caramel sauce ingredients:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
* i’d suggest doubling, even tripling the caramel sauce… i prefer to smothered bread pudding. & don’t worry, if there’s any leftover, you can stand over the sink & lick the spoon, i won’t tell anyone – it’ll be our little secret.
bread pudding preparation:
preheat oven to 350 degrees. whisk half & half, pumpkin dark brown sugar, eggs, pumpkin pie spice, cinnamon & vanilla extract in large bowl to blend. gently fold in bread cubes (you don’t want to stir them so much they turn to mush). stir in raisins & chopped pecans (if you choose to use them). transfer mixture to 11×7 glass baking dish, although i prefer to use a large oven-safe bowl. let mixture stand 15 minutes. then bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
meanwhile, prepare ooey-gooey caramel sauce:
whisk brown sugar & butter in heavy medium saucepan over medium heat until butter melts. whisk in cream & sugar until sugar dissolves & sauce is smooth, about 3 minutes.
to serve:
i prefer to serve the pumpkin bread pudding warm, sift powdered sugar over bread pudding, & drench with warm ooey-gooey caramel sauce.
Italian Wedding Cake
Italian Cream Cake
Recipe from Pioneer Woman and Sweet and Treats
Ingredients:
For Cake:
1 stick butter, softened
1 cup vegetable oil
1 cup sugar
5 eggs, separated
3 tsp vanilla
1 cup coconut
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk
For Icing:
2 packages (8 oz) cream cheese
1 stick butter, softened
2 tsp vanilla
1 package 2 pound powdered sugar
1 cup chopped walnuts
1 cup sweetened, flaked coconut
Directions:
1. Preheat oven to 350 degrees. Grease and flour three 9 in round pans.
2. Beat eggs until stiff. Set aside.
3. In mixing bowl, cream together butter, oil and sugar until light and fluffy. Mix in eggs yolks, vanilla, and coconut.
4. In separate bowl mix together flour, baking soda, and baking powder.
5. Alternate adding buttermilk and dry mix to wet ingredients. Mix until just combined, then fold in egg whites.
6. Pour evenly into the three prepared pans. Sprinkle the top of each pan with (at least) 1 tablespoon of sugar ( I completely forgot to do this and it was still perfectly sweet!).
7. Bake for 20 to 25 minutes, or until toothpick comes out clean.
8. Cool in pan for 15 minutes.
9. Turn cakes onto wire rack and let cool completely.
10. In mixing bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy.
11. Stir in walnuts and coconut.
12. Spread icing between layers
13. Completely ice top and sides of cake.
11. Stir in walnuts and coconut.
12. Spread icing between layers
13. Completely ice top and sides of cake.
Jalapeno Popper Dip
Ingredients
- 2 whole (8 Oz. Each) Pkgs. Cream Cheese, Softened
- ½ cups Sour Cream
- ½ cups Mayonnaise
- 1 can (4 Oz.) Chopped Green Chilies, Drained
- 5 whole Jalapeño Peppers, Seeded And Diced (leave In A Few Of The Seeds To Give Dish Some Extra Heat)
- ½ cups Parmesan Cheese, Grated
- ½ cups Panko (Japanese Bread Crumbs)
Preparation Instructions
Preheat oven to 400ºF.Stir together cream cheese, sour cream, and mayo in a large bowl until smooth. Stir in green chiles and jalapeños.
Pour mixture into an oven safe serving dish and sprinkle with Parmesan cheese and panko crumbs. Bake, uncovered, for 15 minutes, then put under the broiler for 1 – 3 minutes to lightly brown the top.
Serve warm with tortilla chips, crackers or a crusty bread.
*Cut recipe in half for 6 or fewer people.
Buckeyes
1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
1 cup graham cracker crumbs (from about 14 graham crackers)
Salt (optional, see note up top)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.
Chill the buckeyes until they are set, about 30 minutes.
Do ahead: Buckeyes will keep in the fridge for what the book says is 3 days, but I’d say at least a week, should you keep them in a lockbox and hide the key
1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
1 cup graham cracker crumbs (from about 14 graham crackers)
Salt (optional, see note up top)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.
Chill the buckeyes until they are set, about 30 minutes.
Do ahead: Buckeyes will keep in the fridge for what the book says is 3 days, but I’d say at least a week, should you keep them in a lockbox and hide the key
Saturday, November 13, 2010
Fall Sunday Dinner For Guests ( Perfect Pork Roast )
Perfect Fall Pork Roast
1 tbsp Olive Oil 1/4 cup dried currants
1/4c dried cranberries 1 Granny Smith Apple ( cored, peeled, chopped)
3/4 c chopped hazelnuts 3 TBSP apricots (dried and chopped)
1 tsp hot pepper flakes 1/2 c onion chopped
1/2 c celery chopped 2 tsp rosemary fresh
1/2 tsp sea salt 1/4 tsp pepper
1 TBSP garlic minced 1/4 bourbon
2 c croutons 1 c chicken stock
1 1/2 lbs pork loin 2 TBSP parsley fresh
Pre heat oven to 350 degrees. In a saute pan, on medium heat, add the olive oil currants, cranberries, apples, apricots, onions, celery, and spices, except parsley. Saute until onions and celery are translucent and apples are soft. Add breadcrumbs and butter. Mix well. Pour bourbin and stir for four minutes. Then
1 tbsp Olive Oil 1/4 cup dried currants
1/4c dried cranberries 1 Granny Smith Apple ( cored, peeled, chopped)
3/4 c chopped hazelnuts 3 TBSP apricots (dried and chopped)
1 tsp hot pepper flakes 1/2 c onion chopped
1/2 c celery chopped 2 tsp rosemary fresh
1/2 tsp sea salt 1/4 tsp pepper
1 TBSP garlic minced 1/4 bourbon
2 c croutons 1 c chicken stock
1 1/2 lbs pork loin 2 TBSP parsley fresh
Pre heat oven to 350 degrees. In a saute pan, on medium heat, add the olive oil currants, cranberries, apples, apricots, onions, celery, and spices, except parsley. Saute until onions and celery are translucent and apples are soft. Add breadcrumbs and butter. Mix well. Pour bourbin and stir for four minutes. Then
Barbecued Beef Sandwiches
2 lbs boned chuck roast
2 C sliced onion
1 C barbecue sauce
I TBS corn starch
1 TBS water
6 Kaiser Rolls
Trim fat from beef and cut into 1 inch cubes. Place beef in slow cooker, stir in onion and bbq sauce. Cover with lid and cook on low setting for 8 hours.
Remove beef and onions with slotted spoon and shred beef with two forks. Set aside. Combine cornstarch and water and add to the bbq sauce left in the slow cooker, stir weel. Cook for 1 minute. return shredded beef to slow cooker and cook for 10 minutes . Serve on rolls.
You can freeze this for up to 3 months.
2 C sliced onion
1 C barbecue sauce
I TBS corn starch
1 TBS water
6 Kaiser Rolls
Trim fat from beef and cut into 1 inch cubes. Place beef in slow cooker, stir in onion and bbq sauce. Cover with lid and cook on low setting for 8 hours.
Remove beef and onions with slotted spoon and shred beef with two forks. Set aside. Combine cornstarch and water and add to the bbq sauce left in the slow cooker, stir weel. Cook for 1 minute. return shredded beef to slow cooker and cook for 10 minutes . Serve on rolls.
You can freeze this for up to 3 months.
Friday, November 12, 2010
Scalloped Potatoes Au Gratin
Cheesy Au Gratin Potatoes
from My Kitchen Cafe (www.melskitchencafe.com)
*Note: the key to this dish is the evenly and very thinly sliced potatoes. It will be nearly impossible to accomplish this feat by hand, since the potatoes need to be sliced 1/8-inch thick. I don't have a mandoline, which would work perfectly, however, a slicing disk on a food processor/shredder works great and in a pinch, I've used the slicing side of my box grater.
*Serves 6
1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8-inch thick
Salt and pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken broth
Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.
In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.
Thursday, November 11, 2010
Wild Rice abd Goat Cheese Stuffing
Wild Rice and Creamy Goat Cheese Stuffing
from My Kitchen Cafe (www.melskitchencafe.com)
*Note: if you don't prefer the taste of goat cheese, simply substitute cream cheese, a milder tasting creamy cheese, or leave it out altogether.
*Serves 10-12 as a side dish and the recipe can be easily halved
2 cups wild rice (I used a blend of wild and brown rice)
8 ounces turkey bacon, chopped
4 tablespoons butter
1 cup diced yellow onion
1/2 cup diced carrots
1/2 cup diced celery
3 cloves garlic, finely chopped
2 teaspoons dried thyme
1 (day-old) loaf country-style or artisan bread, cubed, about 6 cups of bread cubes
12 ounces goat cheese or cream cheese
1/2 cup fresh flat-leaf parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth or stock
Preheat the oven to 375 degrees F.
Cook wild rice according to package directions, making sure the rice cooks completely and is very tender and soft. Transfer the rice to a large bowl when it has finished cooking and has cooled for about 10 minutes.
Heat the butter in a large 12-inch nonstick skillet over medium heat. Add the bacon, onions, carrots and celery and cook until soft, stirring occasionally. Add the garlic and thyme and cook for 1 minute, stirring constantly. Add the onion mixture, bread cubes, goat cheese, parsley, salt, pepper and chicken broth to the large bowl with the rice. Mix to combine. I like my stuffing a bit on the non-soggy side so add more chicken broth 1/4 cup at a time if you'd like your mixture more wet.
Transfer the mixture to a large (9X13-inch or even larger) lightly greased baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
Tuesday, November 9, 2010
Cheesy Cauliflower Bake
Cheesy Cauliflower Bake
Note: this recipe can easily be doubled and put in a 9X13-inch baking dish.
*Serves 4-5
2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons butter, melted
2 garlic cloves, minced
Salt and pepper
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/3 cup low-sodium chicken broth
1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
1 teaspoon dry mustard
1/2 teaspoon dried thyme
Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground.
Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.
Pour mixture into an 8X8-inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.
Recipe Source: from melskitchencafe.com/originally adapted Cook's Country Feb/March 2010
Note: this recipe can easily be doubled and put in a 9X13-inch baking dish.
*Serves 4-5
2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons butter, melted
2 garlic cloves, minced
Salt and pepper
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/3 cup low-sodium chicken broth
1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
1 teaspoon dry mustard
1/2 teaspoon dried thyme
Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground.
Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.
Pour mixture into an 8X8-inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.
Recipe Source: from melskitchencafe.com/originally adapted Cook's Country Feb/March 2010
Italian Beef and Macaroni Casserole
Recipe from Pat Fedeli
1/4 C Olive Oil
2 carrots diced
1 med onion, diced
2 garlic cloves, minced
3lbs lean ground beef
3 4oz cans mushroom pieces and stems
1 28 oz can tomatoes
1 12 oz can tomato paste
1 T salt
1T oregano
1/2 tsp pepper
1 16 oz large shell macaroni
2 4oz packages of shredded cheddar cheese
In dutch oven over med. heat, add evoo and cook carrots, onion, and garlic til tender. Remove veggies with a slotted spoon and set aside in bowl. In the same pot over high heat, brown ground beef. Add veggies to the pot, mushrooms w/ liquid, tomatoes w/ liquid, tomato paste,salt. oregano, and pepper. Bring to a boil. Reduce heat to simmer for 30 mins.
Cook macaroni and stir into beef mixture. Divide into two oven casaroles and sprinkle with cheese. Cover one casserole and bake at 350 for 45 mins. Freeze remaining cassarole for a later date.
To serve frozen cassarole, wrap with foil and thaw 2 3/4 hours. Bake at 350 for 2 hours. Add 1/4 of water and bake for 30 more minutes.
1/4 C Olive Oil
2 carrots diced
1 med onion, diced
2 garlic cloves, minced
3lbs lean ground beef
3 4oz cans mushroom pieces and stems
1 28 oz can tomatoes
1 12 oz can tomato paste
1 T salt
1T oregano
1/2 tsp pepper
1 16 oz large shell macaroni
2 4oz packages of shredded cheddar cheese
In dutch oven over med. heat, add evoo and cook carrots, onion, and garlic til tender. Remove veggies with a slotted spoon and set aside in bowl. In the same pot over high heat, brown ground beef. Add veggies to the pot, mushrooms w/ liquid, tomatoes w/ liquid, tomato paste,salt. oregano, and pepper. Bring to a boil. Reduce heat to simmer for 30 mins.
Cook macaroni and stir into beef mixture. Divide into two oven casaroles and sprinkle with cheese. Cover one casserole and bake at 350 for 45 mins. Freeze remaining cassarole for a later date.
To serve frozen cassarole, wrap with foil and thaw 2 3/4 hours. Bake at 350 for 2 hours. Add 1/4 of water and bake for 30 more minutes.
Pumpkin Gooeys
Adapted from Paula Deen
Cake
1 (18 1/4 oz) yellow cake mix
1 egg
8 TBS melted butter
Filling
1 (8oz) package cream cheese
1 (15oz) pumpkin
3 eggs
1 tsp vanilla
8 TBS melted butter
1 16 oz box powdered sugar
!tsp cinnamon
1tsp nutmeg
Preheat oven to 350. Combine the cake mix, egg, and butter. mix well. Pat the mixture into the bottom of a 9x13 inch baking pan.
Filling- In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, and nutmeg, mix well. Spread this over cake and bake for 40-50 minutes. Serve with whipped cream.
Variations
Pineapple Gooey - Sub 20 oz can of pineapple for the pumpkin
Banana Gooey - sub banana for pumpkin
Peanut Butter Gooey - Use chocolate cake mix - sub p.b. for pumpkin
Cake
1 (18 1/4 oz) yellow cake mix
1 egg
8 TBS melted butter
Filling
1 (8oz) package cream cheese
1 (15oz) pumpkin
3 eggs
1 tsp vanilla
8 TBS melted butter
1 16 oz box powdered sugar
!tsp cinnamon
1tsp nutmeg
Preheat oven to 350. Combine the cake mix, egg, and butter. mix well. Pat the mixture into the bottom of a 9x13 inch baking pan.
Filling- In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, and nutmeg, mix well. Spread this over cake and bake for 40-50 minutes. Serve with whipped cream.
Variations
Pineapple Gooey - Sub 20 oz can of pineapple for the pumpkin
Banana Gooey - sub banana for pumpkin
Peanut Butter Gooey - Use chocolate cake mix - sub p.b. for pumpkin
Sunday, November 7, 2010
Nutty Apple Cobbler
8 granny smith apples
1 jar caramel ice cream topping
1 1/2 can Hungry Jack flaky biscuits
1 C pecans - chopped
3 TBS flour
1 stick melted butter
3/4 C brown sugar
Preheat oven to 400. Peel, core, and slice apples. Cut apples in half. Combine apples, caramel, and flour. Spoon into a 9 x 13 inch baker. Separate each biscuit into two thin biscuits and place on top of apple mixture. Next, mix pecans, sugar and butter. Drizzle over biscuits. Bake for 30 minutes.
1 jar caramel ice cream topping
1 1/2 can Hungry Jack flaky biscuits
1 C pecans - chopped
3 TBS flour
1 stick melted butter
3/4 C brown sugar
Preheat oven to 400. Peel, core, and slice apples. Cut apples in half. Combine apples, caramel, and flour. Spoon into a 9 x 13 inch baker. Separate each biscuit into two thin biscuits and place on top of apple mixture. Next, mix pecans, sugar and butter. Drizzle over biscuits. Bake for 30 minutes.
Corn Pudding
Corn Pudding
3 cups canned corn 3 tbs sugar
1 1/2 tsp sea salt 1 tsp pepper
1TBS butter, melted 3 egg whites
3 eggs 1 C evaporated milk
2 tsp cornstarch
Preheat oven to 350.
In a mixing bowl, add eggs and whites. Whisk well together. Then, add remaining ingredients except corn starch. Mix corn starch with 2 tsps of water and add. Pour into a slightly greased casserole dish and bake for an hour. Serve warm.
3 cups canned corn 3 tbs sugar
1 1/2 tsp sea salt 1 tsp pepper
1TBS butter, melted 3 egg whites
3 eggs 1 C evaporated milk
2 tsp cornstarch
Preheat oven to 350.
In a mixing bowl, add eggs and whites. Whisk well together. Then, add remaining ingredients except corn starch. Mix corn starch with 2 tsps of water and add. Pour into a slightly greased casserole dish and bake for an hour. Serve warm.
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