Mel's Favorite Fare Archive
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12/31/08
Happy New Year! Try these recipes for easy
entertaining in 2009.
Mediterranean pizza bread
One loaf of sliced Italian bread
1/4 C extra virgin olive oil
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
2 C shredded mozzarella cheese
2 to 3 plum tomatoes seeded and chopped
1/2 C chopped ripe or kalamata olives
6 oz. crumbled feta cheese
Cut bread into half-inch thick slices. Brush eight slices on
both sides with olive oil. Reserve remaining bread for another use.
Place bread on a baking sheet. Bake at 425 degrees for 5 minutes
then remove from oven and turn bread slices. Combine oregano, red
pepper flakes and mozzarella. Reserve 1/2 cup of cheese mixture.
Divide remaining cheese mixture and spread over a bread slices.
Sprinkle with tomatoes, olives and feta cheese. Top with reserved
seasoned cheese. Bake for 12 to 15 minutes or until cheese melts
and bottom of bread is crisp. Serve immediately.
Apricot pepper and onion appetizer
2 tubes refrigerated crescent rolls
1 jar sweet and hot pepper and onion relish
1 jar apricot preserves
Press one triangle crescent dough into each greased muffin
cup. Combine relish and spreadable fruit. Spoon 2 tablespoons
relish mixture into each muffin cup and pinch dough ends together.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Cool for 10 minutes then serve warm.
Sweet pretzel nuggets
1 pkg. sourdough pretzel nuggets
2/3 C canola oil
1/3 C sugar
1 to 2 tsp. ground cinnamon
Place pretzels in a microwave-safe bowl. In a small bowl,
combine canola oil, sugar and cinnamon; pour over pretzel nuggets;
toss to coat. Microwave uncovered on high for 1 1/2 minutes; stir.
Microwave 2 to 3 minutes longer, stirring after each minute or
until oil is absorbed. Cool pretzel nuggets to room temperature.
Store in a zip lock container.
12/24/08
With Christmas upon us, but the remainder of
the holiday season ahead, here are three really easy and good
recipes in case you are having the family over for breakfast or
brunch.
Cheddar broccoli quiche
1 9-inch pastry shell, baked
1 C shredded cheddar cheese, divided
6 eggs
1 can condensed cream of broccoli and cheese soup, undiluted
2/3 C milk
Sprinkle pastry shell with 1/2 cup cheese. In a large bowl,
combine
the eggs, soup and milk. Pour into crust. Cover edges loosely with
foil. Bake at 350 degrees for 30 minutes. Sprinkle with remaining
cheese; bake 5 to 10 minutes longer or until a knife inserted
near the center comes out clean. Let stand for 5 minutes before
cutting.
Yields 6 to 8 servings.
Wonderful breakfast rolls
1 lb. ground beef
1 medium onion, chopped
2 tsp. beef bouillon granules
1/2 tsp. pepper
1 loaf frozen bread dough, thawed
3 slices Swiss cheese, cut into strips
In a skillet, cook beef and onion over medium heat until meat is
no longer pink; drain. Add bouillon and pepper; mix well. Cool for
15
minutes. On a floured surface, roll out dough into 8x12
inch rectangle. Spread beef mixture to within 1/2 inch of short
edges and 1 inch of long edges. Roll up jelly roll style, starting
with a long side. Pinch seam to seal. Cut into 12 slices.
Place in greased 13x9 inch baking pan. Cover and let rise
until nearly doubled, about 30 minutes. Bake at 425 degrees for 15
to 20 minutes or until golden brown. Place two cheese strips over
each
role. Bake 5 minutes longer or until the cheese is melted.
Cherry cream crescents
1 pkg. (8 oz.) cream cheese, softened
1 C powdered sugar
1 egg, separated
2 tubes (8 oz. each) refrigerated crescent rolls
1 can (21 oz.) cherry pie filling
In a bowl, beat cream cheese, sugar and egg yolk. Separate
dough into 16 triangles, place on lightly greased baking sheets.
Spread 1 tablespoon of cream cheese mixture near the edge of the
short side of each triangle. Top with 1 tablespoon pie filling.
Fold the long point of triangle over filling and tuck under dough.
Lightly beat egg white, brush over rolls. Bake at 350 degrees for
15 to 20 minutes or until golden brown.
12/17/08
This week I am featuring appetizers for the
party season.
Won ton crabmeat treat
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) creamed cheese, softened
1/4 C thinly sliced green onions
1/4 C mayonnaise
12 won ton wrappers
Heat oven to 350 degrees. Mix crabmeat, cheese, onions
and mayonnaise. Spray 12 muffin cups with cooking spray. Gently
place 1 won ton wrapper in each cup, allowing edges of wrappers to
extend above sides of cups. Fill evenly with crabmeat mixture.
Bake 18 to 20 min. or until edges are golden brown and filling
is heated through. Serve warm. Garnish with chopped green onions,
if desired. For a crispier won ton, bake won ton wrappers in muffin
cups at 350 degrees for 5 to 7 min. or until lightly browned. Fill
evenly with crabmeat mixture and bake 6 to 8 min. or until filling
is heated through.
Shrimp butter
1 (8 oz.) cream cheese package
1/2 lb. pound butter, melted and cooled
1 small onion, chopped
1/8 tsp. garlic powder
1/2 tsp.. lemon juice
2 C fresh cooked shrimp, salt to taste
4 TBS. mayonnaise
round rye or Vienna bread.
Mix all ingredients together and serve in hollowed-out round
bread.
Save the bread for dipping.
Tuna with a kick
1/4 C mayonnaise
1 TBS. onion
1 TBS. lemon juice
1 tsp. soy sauce
1/2 tsp. curry
1 can tuna
1 small can water chestnuts
dash of Tabasco sauce
1 loaf French bread
Chop water chestnuts and then mix with all ingredients. Slice
French bread in half-inch slices and place tuna mixture on top.
Broil on high in the oven for about 4 minutes. You may top with
your favorite cheese in the last few seconds.
12/11/08
Our first recipe is a special hot
chocolate from Patrice Shields and then more Christmas cookie recipes
from my grandmother.
Hot chocolate - with a little kick!
8 oz. hot milk (whole milk is best)
2 oz. bittersweet or dark chocolate
dash or two of ground ancho chili pepper or chipotle chili pepper
dash or two of a good quality cinnamon
splash of vanilla extract
(I like a good Madagascar Bourbon vanilla Madagascar
Bourbon vanilla does not have anything to do with the American
whiskey of the same name, but is rather named for the Bourbon
Islands off the coast of Africa).
Top with whipped cream (and a little shaved chocolate if you
want to be fancy). Cozy up with a good book and enjoy!
You can tell by her recipe that she is an interesting person!
From my Grandma Grace, here is one of my favorite cookies.
Butter balls
1/2 lb. butter
1/2 C plus 2 tsp. brown sugar
1/2 tsp. vanilla
2 1/4 C flour
granulated sugar
Cream butter, add brown sugar and cream again. Add vanilla and
flour. After mixing thoroughly let stand overnight covered at
room temperature. Roll into 1-inch balls and dip into granulated
sugar.
Bake at 325 degrees for about 20 minutes.
Snowballs
1/2 C butter
2 TBS. sugar
1 tsp. vanilla
1 C flour
1 C chopped nuts
powdered sugar
Cream butter, then cream sugar into it and add flour slowly.
Add nuts and then vanilla. Roll into small balls and place on
ungreased
cookie sheet. Bake 30 minutes at 350 degrees. Roll in powdered
sugar
while hot.
12/3/08
Here are two easy dinners and a cookie recipe
for the holidays.
Pork tenderloin with sauce
1 large pork tenderloin (1 1/2 lb.)
2 tsp. oil
3 C frozen peas
1 can (10 oz.) turkey gravy
1/4 C zesty Italian dressing
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken, prepared
as directed on package
Cut pork crosswise into 3/4-inch-thick slices. Heat oil in
large nonstick skillet on medium-high heat; add pork. Brown 5 min.,
turning once. Stir in peas, gravy and dressing; bring to boil.
Spoon prepared stuffing around edge of skillet; cover. Simmer on
medium-low heat 10 min. or until stuffing is heated through and
pork is done.
You can substitute 6 boneless pork chops (1 1/2 lb.) or 6
small boneless skinless chicken breast halves (1 1/2 lb.) for the
pork
tenderloin.
Asian stir fry
2 C instant brown rice, uncooked
1 lb. boneless beef sirloin steak cut into thin strips
2 tsp. minced garlic
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1/4 C Good Seasons Asian Sesame with Ginger Dressing
1/4 C lite soy sauce
Cook rice as directed on package. Meanwhile, heat large
nonstick skillet on medium-high heat. Add meat and garlic; stir-fry
2 min. Add vegetables, dressing and soy sauce; stir-fry 3 min. or
until vegetables are crisp-tender and meat is done. Spoon rice onto
serving platter; top with meat mixture.
Chopped peanuts could be added to the top.
Orange slice cookies
1 lb. orange slices (candy)
1/4 C flour
1 C margarine
1 C brown sugar
1 C sugar
2 eggs
1 tsp. vanilla
1 3/4 C all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 C coconut
2 C rolled oats
1 C chopped pecans
Mix candy (cut into bite pieces) with 1/4 cup flour.
Cream margarine and sugars until light and fluffy. Beat eggs and
vanilla thoroughly. Beat in dry ingredients. Stir in rolled oats,
candy, pecans and coconut. Drop from teaspoon on ungreased cookie
sheet 2 inches apart. Bake at 375 degrees for about 13-15 minutes
or until delicately brown. Makes about 7 dozen cookies.
11/25/08
Here are a few cookie recipes to get you going for the holidays.
Grandma Js butter cookies
1/2 lb. real butter
3/4 C powdered sugar
1 egg yolk
2 C sifted flour
1 tsp. real vanilla
Preheat oven to 350 degrees. Cream butter and egg yolk.
Add powdered sugar, flour and vanilla and mix well by hand. Make
into little balls and press down with a fork using powdered sugar.
Place onto an ungreased cookie pan. Bake in preheated oven for
8-10 minutes. (You may use Hershey's Kisses, whole walnuts or
colored sprinkles on top of each cookie before you place them in
the oven, and you may dip in powdered sugar after they cool.)
Lemon cream cheese cookies
3/4 C butter, room temperature
1 (3-oz.) package cream cheese, softened
1 C powdered sugar
1 tsp. vanilla flavoring
1 TBS lemon zest
2 tsp. lemon juice
2 C cake flour
1 C chopped pecans
Cream together butter and cream cheese until light and
fluffy. Gradually add sugar and beat hard. Stir in vanilla, lemon
juice, and lemon zest. Add flour, mixing well. Stir in nuts. Push
small amount from spoon onto a greased baking sheet. Bake at 300
degrees for 20-25 minutes or until delicate brown. While hot, roll
in powdered sugar. Makes 4 dozen.
Traditional gingerbread men cookies
2/3 C butter or margarine
1/2 C sugar
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 unbeaten egg
3/4 C molasses
3 C sifted all-purpose flour
1/2 tsp. baking powder
1 tsp. soda
raisins
Combine shortening, sugar, spices and egg in large mixing bowl.
Mix until well blended. Add molasses and mix well. Sift together
flour, baking powder and soda. Stir into shortening mixture and mix
well. Refrigerate at least 2 hours. Roll out on floured board and
cut gingerbread men shapes. Use raisins for eyes, nose and
buttons. Sprinkle with granulated sugar, if desired. Bake on
greased cookie sheets at 375 degrees for 8-10 minutes. Makes about
one dozen.
11/20/08
We are getting ready for Thanksgiving, so here are some recipes
you might try for the holiday.
Citrus marinated roasted turkey
Citrus marinade:
1/4 C grated orange rind
4 C fresh tangerine or orange juice
12 cloves of garlic, crushed
1 TBS. red pepper flakes
8 sprigs fresh rosemary
8 sprigs fresh thyme
2 TBS. whole black peppercorns
1/2 C olive oil
12 to 14 lb. turkey:
1/2 tsp. kosher salt
coarsely ground black pepper
Combine all marinade ingredients in disposable aluminum
roasting pan large enough to hold the turkey and to allow marinade
to rise high enough to coat about half the turkey. Rinse turkey
well and pat dry. Sprinkle with salt and pepper. Place in marinade.
Cover and refrigerate at least two hours, or overnight, turning
turkey several times to evenly marinate.
Preheat oven to 450 degrees. Remove turkey from marinade and
place in a roasting pan. Strain marinade, reserving solids and liquid.
Stuff solids into cavity of turkey. Pour liquid around the turkey
and pan. Roast 15 minutes. Reduce heat to 350 degrees and
continue roasting, basting every 30 minutes with pan juices, until
internal temperature reaches 180 degrees on a meat
thermometer, about 15 to 20 minutes per pound. Let stand 10 minutes
before carving. Serves 12.
Spiced pumpkin pie
2 eggs
1 9-inch pie crust
2/3 C packed brown sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 15-oz. can pumpkin
1 12-oz. can evaporated milk
Preheat oven to 350 degrees. Beat eggs in a large mixing
bowl. Brush rim of crust with 2 teaspoons of beaten eggs. Add brown
sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin to
remaining eggs; beat at medium speed until blended. Gradually beat
in milk. Pour into a baked crust. Bake 40 minutes or until custard
is set. Cool on a wire rack. Serves eight.
In honor of Saturdays Ohio State-Michigan game, here is a
recipe for buckeyes you could whip up in just a few minutes. So, of
course, I have to also say, Go Bucks!
Buckeyes
1 box and 1 C powdered sugar
2 sticks melted butter
1 1/2 C peanut butter
12 oz. chocolate chips
1/4 cake paraffin wax
Mix powdered sugar, butter, and peanut butter until well blended.
Roll into small 1-inch balls. Place on waxed paper on cookie
sheet; chill until hard. In the meantime, melt chocolate chips and
paraffin in double boiler. Dip bottom two-thirds of each ball into
chocolate mixture with a toothpick. Put onto waxed paper until
cool. Makes 48. I store in refrigerator.
11/13/08
Get ready for the holidays with homemade
candy.
Easy peanut brittle
1 C peanuts
1 C sugar
1/2 C corn syrup
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
cooking spray (Pam)
This recipe is done completely in a microwave on high power. Stir
the sugar and corn syrup in a large microwave safe bowl. Cook on
high for 4 minutes. Stir in the peanuts. Cook on high for 3-5
minutes. Add the butter and vanilla and blend well. Cook for 1-2
minutes. Add the baking soda and stir until foamy. Spray a 13x9 pan
with cooking spray. Spread the mixture in pan and let cool for 1/2
hour. Store in waxed paper lined container.
Creamy, fast chocolate truffles
3 C semi-sweet chocolate chips
1 can sweetened-condensed milk
1 TBS. vanilla extract
In heavy saucepan over low heat, melt chips with sweetened
milk. Remove from heat, stir in vanilla. Chill 2 hours or until
firm. Shape into 3/4-inch balls. Roll in cookie sprinkles,
unsweetened cocoa or flaked coconut. Chill 1 hour or until firm.
Store covered at room temperature.
(Optional: Creamy chocolate rum truffles) omit vanilla
and instead stir 1/4 C dark rum and 1/2 tsp. rum extract into
melted chocolate mixture. Chill.)
Georgia nuggets
3 C light brown sugar
1 C evaporated milk
1/2 tsp. vanilla flavoring
2 C chopped pecans
1 TBS. butter
Astir sugar and milk together until sugar is dissolved. Bring to a
rolling boil and cook until it reaches 232 degrees. Remove from
heat. Add vanilla flavoring and stir. Add butter and chopped
pecans. Beat until creamy. Drop with a spoon onto wax paper. Let
cool and store into air tight container.
11/6/08
This is dessert week - my favorite thing to make!
Sour cream coffee cake,
1/2 C butter
1 C sugar
2 eggs
1 C sour cream
1 tsp. vanilla
2 C sifted flour
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 C brown sugar (for topping)
2 tsp. cinnamon (for topping)
1 C chopped nuts (I prefer walnuts)
Cream butter and sugar. Add eggs one at a time beating for
one minute. Sift dry ingredients. Add alternately with sour cream
and vanilla. Grease and flour tube pan. Pour half of mixture into
pan. Spread with half of topping. Cut small pieces of butter and
place on top. Add remaining mixture and top with rest of topping.
Bake 45 minutes at 350 degrees.
Pumpkin roll
Cake:
3 eggs
1 C sugar
3/4 C pumpkin
1 tsp. lemon juice
2 C nuts, divided
1/2 tsp. salt
3/4 C flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 C powdered sugar
Filling:
6 oz. cream cheese
4 TBS. margarine
1 C powdered sugar
1 tsp. vanilla
Beat eggs at high speed for 5 minutes. Gradually add sugar,
lemon juice and pumpkin. Mix in 1 cup nuts, salt, flour, soda,
cinnamon, ginger and nutmeg. Spread on greased and floured cookie
sheet. Top with remaining nuts, chopped fine. Bake 15 minutes at
350 degrees. Sprinkle powdered sugar on a tea towel; turn cake onto
this and roll all together. Cool 1 hour and unroll.
To make the filling, let the cream cheese and margarine
soften; blend with powdered sugar and vanilla. Spread filling on
cake and roll up again. Chill before serving.
Hot fudge pudding cake
1 1/4 C sugar (divided)
1 C all purpose flour
7 TBS. cocoa (divided)
2 tsp. baking powder
1/4 tsp. salt
1/2 C milk
1/3 C butter or margarine, melted
1 1/2 C packed light brown sugar
1 1/4 C hot water
whipped topping
Preheat oven to 350 degrees. In bowl, stir together 3/4 cup
sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in
milk, butter and vanilla. Beat until smooth. Pour batter into
ungreased 8 or 9-inch square baking pan. Stir together remaining
sugar, brown sugar and remaining cocoa; sprinkle mixture evenly
over batter. Pour hot water over top; do not stir. Bake for 35 to
40 minutes or until center is almost set. Let stand 15 minutes;
spoon into dessert dishes, spooning sauce from bottom of pan over
top. Garnish with whipped topping
10/30/08
Here are new main dishes with just a little different twist.
Honey pecan salmon
1⁄4 C olive oil
3 Tbs.. honey
4 salmon filets
1⁄2 C well chopped pecans
1⁄2 Tbs.. dried or fresh parsley, chopped
Salt and pepper to taste
additional honey
Heat oven to 425 degrees. Mix olive oil with 3 tablespoons honey in
a medium-size bowl. Dip each filet in honey-oil mixture. Then roll
and press filets in the pecans. Place in a lightly greased 9X12
baking dish. Sprinkle with parsley and season with salt and pepper
to taste. Drizzle a bit more honey over each filet and bake for 10
minutes or until fish flakes with a fork. Can be served with rice
and a green salad.
Stuffed pork roast
3 pounds pork tenderloin roast
2 Tbs.. olive oil
1⁄2 medium onion, chopped
6 to 8 mushrooms, chopped
2 to 3 Tbs.. white cooking wine
1⁄2 tsp. Fines Herbes or favorite herb blend
1-10 ounce package chopped spinach, thawed and squeezed dry
1-15 ounce can black beans
1/3 C sliced almonds
1⁄4 C parmesan cheese grated
Preheat oven to 325 degrees. Cut pockets deeply into
tenderloin without slicing through about 3⁄4 inch apart.
Set aside. Sautι onion for about 5 minutes in olive oil, then add
mushrooms, wine and herbs. Sautι until most of the liquid is
absorbed, about 10 minutes. Add spinach, beans, almonds and
parmesan cheese. Spoon filling into pockets. The meat is very
elastic and will expand to allow room for the filling. Place meat
in a roasting pan and bake for 2 to 3 hours, covering loosely with
foil after the first 45 minutes, until internal meat temperature
reaches 170 degrees. Allow to stand for 15 minutes before
slicing. Serves 6 to 8.
Skillet ham barbecue
1⁄2 C chopped onion
2 Tbs.. butter
1⁄4 C. brown sugar, packed
2 Tbs.. white vinegar
1 Tbs.. to prepared mustard
1 C ketchup
1 Tbs. Worcestershire sauce
12 ounces ham cut into 1⁄2 inch strips
1⁄2 C pineapple chunks, strain, reserve 1/3 cup juice
1⁄2 C green pepper cut into 1⁄2 inch strips
Cooked rice, noodles or hamburger buns
In a large skillet, cook onion in butter until soft but not
browned. Stir in brown sugar, vinegar, mustard, ketchup,
Worcestershire sauce and pineapple juice. Add ham, pineapple and
peppers. Simmer uncovered for 15 minutes. Serve over cooked
rice, noodles or toasted hamburger buns. If serving on buns
strain excess juice first. Serves four.
10/23/08
Now the weather is more like fall and we need warm food to keep
us going!
Cozy Italian stew
2 TBS. Italian salad dressing
1 lb. bulk Italian sausage
2 cans (14 1/2 oz. each) chicken broth
1 pkg. (16 oz.) frozen stir-fry vegetables (white onions and
sliced
green, red and yellow peppers)
1 can (15 oz.) cannelloni beans, drained, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 C elbow macaroni, uncooked
1 C shredded Mozzarella cheese
Heat dressing in large saucepan on medium heat. Add sausage; cook
8 to 10 min. or until done, stirring occasionally to break sausage
into small pieces. Add broth, stir-fry vegetables, beans and
tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8
to 10 min. or until macaroni is tender, stirring occasionally.
Serve topped with cheese and Ritz Crackers on the side. Fresh basil
can also be added for a different flavor.
Easy creamy stew
3/4 lb. small red potatoes (about 8), quartered
2 TBS. water
1 TBS. oil
1 lb. boneless skinless chicken breasts, cut into bite-size
pieces
1 can (10 3/4 oz.) cream of chicken soup
1/4 C zesty Italian salad dressing
2 C frozen peas and carrots
1/2 C sour cream
Place potatoes and water in microwaveable dish; cover with
lid. Microwave on high 7 min. or until potatoes are tender.
Meanwhile, heat oil in large saucepan on medium-high heat. Add
chicken; cook 7 min. or until evenly browned, stirring
occasionally. Add potatoes, soup, dressing and vegetables to
saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3
min. or until chicken is cooked through and vegetables are heated
through. Stir in sour cream; cook 1 min. or until heated through,
stirring occasionally. Could be served over biscuits.
This dessert wont keep you warm, but you wont care!
Raspberry pudding cheesecake
1/4 C raspberry preserves
1 prepared graham cracker crust
1/2 pt. fresh raspberries (about 1 1/3 C), divided
1 1/2 C cold milk
2 pkg. (4-serving size each) JELL-O cheesecake flavor instant
pudding
grated peel from 1 medium lime (about 1 tsp.)
2 C thawed Cool Whip
Spread preserves onto bottom of crust; top with 1 cup of
the raspberries. Pour milk into large bowl. Add dry pudding mixes
and lime peel. Beat with wire whisk 2 minutes or until well
blended. (Mixture will be thick.) Gently stir in whipped topping.
Spoon over raspberries in crust.
Refrigerate for 3 hours or until set. Top with
remaining raspberries just before serving. Store leftover pie
in refrigerator ... if there is any!
10/17/08
This week I am featuring starter food or
appetizers for a party.
Teriyaki sticks
1/3 lb. flank steak, about 1 inch thick
1/2 C soy sauce
1/2 C sugar
1 tsp. grated fresh ginger
1 garlic clove, minced
8-inch skewers, soaked in water for 30 minutes
Cut flank steak into thin slices. Combine soy sauce and sugar in
a gallon size zip top plastic bag. Add ginger and garlic. Add
sliced steak and seal tightly. Turn bag to coat the beef with the
teriyaki sauce. Open bag to release air inside and reseal.
Refrigerate for up to 48 hours turning bag occasionally.
Preheat broiler or grill to hot. Thread flank steak on
skewers, weaving slices in an s pattern. Cook for 2 minutes on
each side or until flank steak reaches desired degree of doneness.
Serve to your guests.
Spicy island shrimp
1 C mayonnaise
1/3 C chili sauce
1/4 tsp. black pepper
1 tsp. salt
1 large garlic clove, minced
1/8 tsp. Cayenne pepper
2 lbs. cooked large shrimp, chilled
2 medium green onions, finely chopped
1/3 C finely chopped red bell pepper
2 TBS. capers, drained and finely chopped
2 TBS. horseradish, well drained
Combine mayonnaise, chili sauce, black pepper, salt, garlic
and Cayenne pepper in a bowl; mix well. Add remaining ingredients
and toss to coat. Arrange on a lettuce lined platter or in a bowl
and serve immediately for a pungent flavor or cover with plastic
wrap and refrigerate for 8 hours for a more blended flavor. Lobster
or chicken may be substituted for the shrimp.
Olive salsa
1 7-oz. jar pimento stuffed green olives, drained and chopped
1 6-oz. can pitted black olives, drained and chopped
1 large tomato, cored, seeded and coarsely chopped
1 jalapeno chili, seeded and coarsely chopped
2 garlic cloves, minced
2 TBS. olive oil
2 tsp. red wine vinegar
4 oz. crumbled feta cheese
Corn scoops, tortilla chips, or bagel chips
Combine olives, tomato, jalapeno, garlic, olive oil, and vinegar
in a bowl. Toss gently to blend. Cover with plastic wrap and
refrigerate at least 1 hour. At serving time, add feta cheese and
lightly toss. Serve with corn scoops, tortilla chips, or bagel
chips.
10/9/08
Here are some easy one-skillet recipes for
fall. Darn it, winter is
coming!
Pork chops to go
6 boneless pork chops, 1/2 inch thick
2 onions, thinly sliced
2 TBS. Worcestershire sauce
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 1/2 C hot water
1 C Mozzarella cheese
Heat large nonstick skillet sprayed with cooking spray on
medium-high heat. Add chops and onions; cook 10 min. or until chops
are cooked through 160 degrees, stirring onions occasionally and
turning chops over after 5 min. Transfer chops to plate; keep warm.
Continue cooking onions 5 min. or until golden brown, stirring
occasionally. Add Worcestershire sauce to skillet; mix well. Reduce
heat to low. Return chops to skillet; spoon onion mixture over
chops. Mix stuffing mix and hot water. Spoon stuffing mixture
around edge of skillet; sprinkle with cheese. Cover. Cook 5 min. or
until cheese is melted.
Special salmon
1 TBS. oil
4 salmon fillets
1 C fat-free milk
1/2 C cream cheese
1/2 C chopped cucumbers
2 TBS. chopped fresh dill
Heat oil in large skillet on medium-high heat. Add salmon; cook
5 min. on each side or until salmon flakes easily with fork.
Remove from skillet; cover to keep warm. Add milk and cream cheese
spread to skillet; cook and stir until cream cheese spread is
melted and mixture is well blended. Stir in cucumbers and dill.
Return salmon to skillet. Cook 2 min. or until heated through.
Serve salmon topped with the cream cheese sauce.
Skillet chicken and tomatoes
1/4 C Italian dressing
4 small boneless skinless chicken breast halves
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 C water
2 C instant brown rice, uncooked
1 C Mozzarella cheese
1 tomato, chopped
2 TBS. chopped cilantro
Heat dressing in large skillet on medium heat. Add chicken
and garlic; cover. Cook 5 min. on each side or until chicken is
browned on both sides. Remove from skillet; set aside. Add canned
tomatoes and water to skillet. Stir in rice; bring to boil. Reduce
heat to low; simmer, uncovered, 10 min. Return chicken to skillet.
Sprinkle with cheese; cover. Cook on low heat 5 min. Top with
tomato and cilantro.
10/2/08
The first recipe is my new favorite way to
make banana nut bread. It is moist, and I even added chocolate
chips this time. The sour cream is the secret ingredient.
Banana nut bread
1 stick butter, softened
3/4 C sugar
2 eggs
1 tsp. vanilla
1 1/2 C flour
1/2 tsp. salt
1 tsp. baking soda
2 ripe bananas, mashed
1/2 C chopped pecans or chocolate chips (I use both)
1 C sour cream
Preheat oven to 350 degrees. Grease an 8x4 loaf pan. Cream the
butter and sugar in a large bowl with a mixer at medium high speed.
(I use a food processor.) Add the eggs and vanilla and beat until
well blended. Combine the flour, salt, and baking soda in a medium
bowl. Add to the butter mixture. Add the bananas, nuts and sour
cream (plus chocolate chips if you like.) Mix until just blended.
Pour the batter into the prepared pan and bake for 1 hour or
until a wooden pick inserted in the center comes out almost clean.
Cool in the pan for 15 minutes and remove to wire rack to cool
completely.
Zucchini carrot bread
2 eggs
1 C vegetable oil
2 C sugar
1 C grated zucchini
1 C grated carrots
2 tsp. vanilla
2 C flour
1/2 tsp. baking powder
1 TBS. cinnamon
1/2 tsp. salt
1/2 C shredded coconut
1 C chopped pecans
Preheat oven to 350 degrees. Grease 2, 8x4 loaf pans. Beat eggs in
a large bowl. Add oil, sugar, zucchini, carrots and vanilla; mix
well. Sift the dry ingredients and add to the egg mixture then stir
until just blended. Fold in the coconut and pecans. Divide the
mixture between the two prepared pans. Bake for 1 hour or until a
wooden pick inserted in the center comes out almost clean. Cool in
pans for 15 minutes then remove to a wire rack to cool completely.
Famous herbed bread
6 C flour
2 TBS. sugar
2 tsp. salt
2 1/2 TBS. active dry yeast
3 TBS. dried parsley
1/2 tsp. rubbed sage
1 1/4 tsp. dried rosemary
1 tsp. dried thyme
2 TBS. vegetable shortening
melted butter
Combine 4 cups of the flour, sugar, salt, yeast, and 2 1/2 cups
very warm (120 degrees) water in a large bowl. Add herbs and stir
until well blended. Stir in the remaining flour until smooth. Cover and
let rise until doubled in size, about 45 minutes. Grease 2, 9x5
loaf pans with the shortening. Stir dough for 25 strokes. Divide
between the prepared pans. Cover and let rise until doubled in
size, 30 to 45 minutes.
Preheat oven to 375 degrees. Bake loaves for 30 minutes. Reduce
heat to 350 degrees and bake for 15 minutes longer. Cover loaves
loosely with foil during the last 10 minutes of baking, if needed
to prevent over browning. Remove from pans immediately and brush
with melted butter. Cool on a wire rack.
9/25/08
Kathy Cotter sent this easy recipe for cake,
something we can enjoy with just a few minutes of preparation!
Minute chocolate mug cake
1 coffee mug
4 TBS. flour (that's plain flour, not self-rising)
4 TBS. sugar
2 TBS. baking cocoa
1 egg
3 TBS. milk
3 TBS. oil
3 TBS. chocolate chips (optional)
small splash of vanilla
Add dry ingredients to mug and mix well. Add the egg and
mix thoroughly. Pour in milk and oil and mix well. Add chocolate
chips (if using) and vanilla, and mix again.
Put mug in the microwave and cook for 3 minutes at 1,000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Eat! (It can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at
any time of
the day or night!
Grilled tangy pork tenderloin
Two pork tenderloins (1 lb. each)
2/3 C honey
1/2 C Dijon mustard
1/2 tsp. chili powder
1/4 tsp. salt
Place pork tenderloins in a large resealable plastic bag or
shallow glass container. In a bowl, combine the remaining
ingredients; set aside 2/3 cup. Pour remaining marinade over pork;
turn to coat. Seal or cover and refrigerate for least 4 hours,
turning occasionally. Drain and discard marinade. Grill pork,
covered, over direct medium heat for 8 to 9 minutes on each side or
until meat juices run clear and the thermometer reads 170 degrees.
In a saucepan, warm the reserved sauce; serve with the pork. Six
servings.
Cinnamon flat rolls
1 pkg. (16 oz.) frozen dinner rolls, thawed
5 TBS. olive or vegetable oil
1/2 C sugar
1 TBS. ground cinnamon
On a floured surface, roll each dinner roll into a 5-inch
circle. Brush with oil. Grill, uncovered, over medium heat for 1
minute on each side or until golden brown. Burst any large bubbles
with a fork. Combine sugar and cinnamon; sprinkle over rolls.
Yields one dozen.
9/11/08
Many people have discovered the need to eat gluten-free food.
The first recipe is from Mary Ann Haynes whose family uses all the
gluten-free recipes they can find. I have had this carrot cake and it
is very good.
Gluten-free carrot cake
1 C rice flour (I used 1/2 white rice, 1/2 brown rice)
1/2 C tapioca flour
1/2 C potato starch
2 C sugar (I prefer equal parts regular and brown sugar)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. xanthan gum
1 1/2 tsp. ground cinnamon
4 eggs
1/2 tsp. vanilla
3 C finely shredded carrots
1 C cooking oil
1/2 C nuts or dried fruit (I put in both nuts and raisins)
Combine all flours and dry ingredients. In separate bowl,
beat eggs. Add carrots and the oil and mix well. Add this to the
flour mixture and combine. If batter is thin add some more rice
flour until it is medium-thick and is not runny. (I had to add
about 1 cup more flour.)
Pour batter into two greased and rice floured cake pans or
muffin tins. Do not fill more than halfway full. Bake at 325
degrees for 55 minutes or until toothpick comes out clean. Cool 10
minutes and frost with sour cream or cream cheese frosting below.
For frosting you can mix together 1 package cream cheese - its
OK to use low fat - 2 tablespoons yogurt, 1/2 teaspoon vanilla and
after these are blended add about 3 tablespoons powdered sugar.
Chill and
frost on to cooled cake or muffins.
This recipe is a one-dish meal and so good.
Easy chicken and biscuits
1 can (10 3/4 oz.) condensed cream of chicken soup
3/4 C sour cream, divided
2 C chopped, cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 C shredded mild cheddar cheese
3 TBS. milk
1 C baking mix
Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream in
8-inch square baking dish. Stir in chicken, vegetables and cheese.
Stir milk and remaining sour cream into baking mix. Drop by
heaping tablespoonfuls into 6 mounds on top of chicken mixture.
Bake 35 min. or until biscuit topping is golden brown and chicken
mixture is hot and bubbly. Makes six servings.
Parmesan artichoke dip
1 can (14 oz.) artichoke hearts, drained, chopped
1 C mayonnaise
1 clove garlic, minced
1 C grated Parmesan cheese
2 TBS. chopped tomatoes
2 TBS. sliced green onions
Heat oven to 350 degrees. Mix all ingredients except tomatoes
and onions. Spoon into shallow ovenproof dish or 9-inch pie plate.
Bake 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes
and onions. Serve with Wheat Thins Crackers.
9/4/08
Fire up the grill, we still have some good weather left.
These recipes are easy and tasty!
Fancy beef skewers
1 lb. beef sirloin steak, thinly sliced
1/4 C A1 steak sauce, divided
1/4 C barbecue sauce
1 tsp. Dijon mustard
Toss steak with 2 TBS. of the steak sauce; let stand 10 min.
to marinate. Meanwhile, combine remaining 2 TBS. steak sauce,
barbecue sauce and mustard; set aside. Preheat grill to medium-high
heat.Thread steak onto eight long soaked wooden or metal skewers.
Grill skewers 6 min. or until steak is cooked through, turning
after 3 min.and brushing generously with barbecue sauce mixture.
---
BBQ salmon
1/2 C barbecue sauce
2 TBS. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.), skin removed
Preheat greased grill to medium-high heat. Mix barbecue sauce,
brown sugar and onions until well blended. Grill salmon 4 min. on
each side. Brush generously with the barbecue sauce mixture.
Continue grilling 2 to 4 min. or until salmon flakes easily with
fork, turning occasionally and brushing with the remaining barbecue
sauce mixture. Serve with hot cooked rice.
---
Sun-dried grilled chicken
1/2 C Kraft Sun-dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 each: Red and green pepper, cut into strips
2 C instant white rice, prepared as directed on package
Preheat grill to medium-high heat. Pour 1/4 cup of the dressing
over combined chicken and peppers in shallow dish or resealable
plastic bag; seal bag. Refrigerate 10 min. to marinate. Remove
chicken and peppers from marinade; discard marinade. Grill chicken
and vegetables 12 to 15 min. or until chicken is cooked through
(165 degrees F) and peppers are crisp-tender, turning and brushing
occasionally with the remaining 1/4 cup dressing. Serve over the
hot rice.
8/28/08
Here are more great summertime recipes. I hope you enjoy them.
Seafood skewers
1/4 C olive oil
1/4 C chili sauce
2 garlic cloves, minced
1/2 tsp. hot pepper sauce
pepper to taste
16 uncooked large shrimp (about 1/2 lb.), peeled and deveined
8 sea scallops (about 1/2 lb.)
hot cooked rice
In a large resealable plastic bag, combine the first
five ingredients. Add shrimp and scallops. Seal or cover and turn
to coat. Refrigerate for at least 1 hour. Discard marinade. Place
shrimp and scallops on four metal or soaked bamboo skewers. Grill
covered over medium heat for 5 minutes on each side or until shrimp
turn pink. Serve over rice. Yields four servings.
---
Paul Bunyan burgers
6 bacon strips, diced
1 C sliced fresh mushrooms
3 thin onion slices
1 egg, beaten
1 TBS. Worcestershire sauce
1/2 tsp. seasoned salt
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. prepared horseradish
1 lb. ground beef
3 slices American cheese
3 burger buns, split
In a skillet, cook bacon until crisp. Remove with a slotted
spoon to paper towels. In the drippings, sautι mushrooms and onion
until tender. Transfer to a bowl with a slotted spoon; add bacon.
In another bowl, combine the egg, Worcestershire sauce, seasoned
salt, salt, pepper and horseradish; add beef and mix well.
Shape into 6 1/4 inch thick patties. Divide bacon mixture
among three patties. Top with a cheese slice; fold in corners of
cheese. Top with remaining patties; seal edges. Grill, uncovered
over medium hot heat for 10 to 12 minutes or until meat juices run
clear, turning once. Serve on buns. Yields three servings.
---
Chocolate pudding pizza
1 pkg. (17 1/2 oz.) peanut butter
cookie mix
1 carton (12 oz.) whipped cream cheese
1 3/4 C cold milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
1/2 C miniature semisweet chocolate chips
Prepare cookie mix dough according to package directions. Press
into a greased 12-inch pizza pan. Bake at 375 degrees for 15
minutes or until set; cool. In a mixing bowl, beat cream cheese
until smooth and spread over crust. In another mixing bowl, beat
milk and pudding mix on medium speed 2 minutes. Spread over the
cream cheese layer. Refrigerate for 20 minutes or until set. Spread
with whipped topping. Sprinkle with chips. Chill for 1 to 2 hours.
Yields 12 servings.
---
8/21/08
All recipes this week are meant to be easy. Summer is almost over
and we cant waste any time cooking.
Corned beef bagel dip
3/4 C mayonnaise
3/4 C sour cream
2 pkgs. (2 1/2 oz. each) thinly sliced corned beef, chopped
1/4 C chopped onion
1 TBS. minced parsley
1/2 tsp. seasoned salt
1 to 2 tsp. horseradish
3 to 4 bagels cut into bite sized pieces
In a bowl, combine mayonnaise and sour cream. Stir in corned
beef, onion, parsley, seasoned salt and horseradish. Serve with
bagel pieces.
Cucumber fruit salad
1 medium cucumber, peeled, seeded and diced
1 medium tart apple, chopped
1 C halved seedless green grapes
1 C halved seedless red grapes
1/2 C sour cream
1 TBS. sugar
1 TBS. minced parsley
1/3 C chopped walnuts
In a bowl, combine the cucumber, apple and grapes. In a small
bowl, combine sour cream, sugar and parsley. Pour over cucumber
mixture and toss to coat. Stir in walnuts. Serve immediately.
Yields six servings.
Banana split salad
1 can (14 oz.) sweetened condensed milk
1 carton (12 oz.) frozen whipped topping, thawed
1 can (21 oz.) cherry pie filling
3 medium firm bananas cut into chunks
1 can (8 oz.) crushed pineapple, drained
1/2 C chopped nuts
In a large bowl, combine milk and whipped topping until well
blended.
Fold in pie filling, bananas, pineapple and nuts. Yields 10 servings.
8/14/08
This week I am featuring cool and easy summer desserts all of
which use Cool Whip. I hope you will all enjoy them.
Chilled berry cake
3/4 C cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding and pie filling
1 1/2 C thawed Cool Whip, divided
1 pkg. (10.75 oz.) frozen pound cake
1/4 C orange juice
2 C mixed raspberries and sliced strawberries
1/4 C blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min.
or until well blended. Stir in 1 cup of the whipped topping. Cut cake
horizontally into three layers; brush with juice. Place bottom layer on
serving plate; top with 3/4 cup of the berries, half of the pudding
mixture and middle cake layer. Repeat layers of berries and pudding
mixture; cover with top cake layer. Top with 1/2 cup whipped topping and
the remaining berries; cover loosely with foil.Refrigerate at least 4
hours or up to 24 hours. Store leftovers in refrigerator. Makes 8
servings.
---
Oreo fudge sandwich
1/2 C hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip, thawed, divided
1 pkg. (3.4 oz.) chocolate instant pudding
8 Oreo Chocolate Sandwich Cookies, chopped (about 1 C)
12 vanilla ice cream sandwiches, unwrapped
Mix fudge topping, 1 cup whipped topping and the dry pudding mix with
whisk until blended. Stir in chopped cookies.
Arrange 4 ice cream sandwiches on 24x12-inch foil. Top with half of
whipped topping mixture. Repeat layers, ending with ice cream sandwiches
on top. Frost top and sides with remaining whipped topping. Wrap loosely
in foil. Freeze at least 4 hours.
---
Strawberry Oreo cooler
2/3 C boiling water
1 pkg. (4-serving size) strawberry flavor gelatin
18 Oreo cookies, crushed
1/4 C (1/2 stick) butter, melted
1 pkg. (8 oz.) cream cheese, softened
2 1/2 C thawed Cool Whip, divided
3 C small strawberries, sliced, divided
Stir boiling water into dry gelatin mix in small bowl at least 2 min.
until completely dissolved. Cool 5 min., stirring occasionally.
Meanwhile, mix cookie crumbs and butter; press onto bottom of 13x9-inch
pan. Beat cream cheese in large bowl with electric mixer on medium speed
until creamy. Gradually add gelatin, beating well after each addition.
Gently stir in 1 1/2 cups each of the whipped topping and strawberries.
Spoon over crust.
Refrigerate 1 hour or until firm. Cover with remaining whipped topping.
Serve topped with the remaining strawberries. Store leftovers in
refrigerator.
---
8/7/08
The first recipe this week is from Peyton Rardin, who was the
ad manager at the J-T for several years. She now lives in the
southern U.S. and says this salsa is good and healthy!
Debbies salsa
(Amounts and ingredients are approximate vary or add to
according to taste or whats available.)
1 coarsely chopped tomato
1/2 chopped purple onion
1 coarsely chopped avocado
1 coarsely chopped mango (can substitute with ripe peach,
though mango is better)
minced fresh garlic
juice squeezed from 1/2 lemon
Mix and chill for at least 2 hours.. Can also add
jalapenos, cilantro, fresh corn or other chopped up veggies, a
little white wine (to help gel it together, but just lemon is
fine), whatevers on hand. Delicious with fish, chicken, or most
anything including just chips.
Club potato salad from Kraft
2 C quartered small red potatoes
1/2 C water
1/2 C Miracle Whip dressing
6 slices fully cooked bacon, cut into bite-size pieces
1 C Kraft Three Cheese Crumbles
2 green onions, sliced
2 C cherry tomatoes, halved
Place potatoes in 2-qt. microwaveable casserole dish. Add
water. Microwave on high 6 to 8 min. or until potatoes are tender;
stir. Let stand 5 min. Drain potatoes; rinse with cold water. Drain
again.
Combine dressing, bacon, cheese and onions in large bowl.
Add potatoes and tomatoes; mix lightly. Serve immediately, or cover
and refrigerate several hours or until chilled.
Peachy dessert
2 C graham cracker crumbs
6 TBS. margarine, melted
1 C sugar, divided
4 pkg. (8 oz. each) cream cheese, softened
1 pkg. (4-serving size) Jell-O brand peach flavor gelatin
2 fresh peaches, chopped
1 tub (8 oz.) Cool Whip topping, thawed
Mix graham crumbs, margarine and 1/4 cup of the sugar; press
onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Beat cream cheese and remaining 3/4 cup sugar in large bowl with
electric mixer until well blended. Add dry gelatin mix; mix well.
Stir in peaches and whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
7/31/08
Try these grilling recipes and top off with
the summer dessert!
Grilled chicken and vegetables
4 boneless skinless chicken breast halves (about 1 lb.)
1/4 C sun-dried tomato dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 C chopped asparagus
1/2 red onion, cut into chunks
Preheat grill to medium-high heat. Brush chicken with 2 TBS. of
the dressing. Let stand 10 min. Meanwhile, poke holes in bottom of
a disposable aluminum foil pan. Toss vegetables with remaining 2
TBS. dressing. Place in prepared pan. Grill 20 min. or until
chicken is cooked through and vegetables are crisp-tender.
Tangy grilled tomatoes
4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 C zesty Italian reduced fat dressing
1/2 C mozzarella cheese
2 TBS. grated parmesan cheese
1 TBS. chopped fresh herbs (basil, chives and/or parsley)
Preheat grill to medium-high heat. Place tomatoes, cut-sides up,
in greased 8-inch square foil pan. Drizzle with dressing;
sprinkle evenly with cheeses. Place pan on grate of grill; close
lid, grill 10 to 12 min. or until cheeses are melted and bottoms of
tomatoes are browned. Sprinkle with herbs just before serving.
Mint chocolate chip pie
6 to 8 C mint chocolate chip ice cream, softened
1 chocolate crumb crust
2 TBS. semisweet chocolate
hot fudge sauce, heated
Spoon ice cream into crust. In a microwave safe bowl, melt
chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6
hours or overnight. Remove from the freezer 15 minutes before
serving and pour hot fudge sauce over the top. Yields 6 to 8
servings.
7/24/08
This week I am again featuring recipes from the cookbook of
Bermuda by Cecile Snaith Simmons. She is a well-known hostess in
that beautiful island country.
Shrimp dip
1 small can shrimp
2 TBS. lemon juice
8 oz. cream cheese at room temperature
1/4 C whole milk
1/4 C mayonnaise
2 TBS. finely chopped onion
1/2 tsp. dried dill
1/2 tsp. hot sauce
salt to taste
Drain shrimp and cover with lemon juice. Set aside. Cream
together all remaining ingredients. Drain shrimp again, mash and
add to the cream cheese mixture. Refrigerate until ready to serve.
Makes about 1 1/2 cups. This can be served with raw vegetables or
plain crackers. It could also be served in a hollowed out loaf of
round bread. Put the dip in the middle and use the hollowed out
bread for serving.
Eggplant caviar
1 large eggplant
1 scallion, finely chopped
1 small clove garlic very finely chopped
2 TBS. finely chopped parsley
2 TBS. lemon juice
1 TBS. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
Preheat oven to 450 degrees. Prick eggplant with a fork and
bake unpeeled for 1 hour. Peel and put eggplant pulp in a bowl.
Mash with a fork then add all other ingredients. Mix well and
refrigerate for a few hours. Makes about 1 cup and is served with
plain crackers.
Lobster salad
1 cooked lobster
1 TBS. lemon juice
2 TBS. parsley, chopped
1/2 C celery, chopped
2 scallions, chopped
1/2 tsp. salt
1/2 tsp. white pepper
mayonnaise
Remove lobster from shell and cut in cubes. Add lemon
juice, parsley, celery and scallions. Add salt, pepper and enough
mayonnaise to blend well. Serve on a bed of lettuce or in avocado
halves, which have been sprinkled with lemon juice. Garnish with
parsley and olives. Sprinkle a little paprika over the top. Serves
four.
7/17/08
The recipes this week are from the cookbook of
Bermuda by Cecile Snaith-Simmons. She is a native of Bermuda and is
known to have a reputation for entertaining on that beautiful island.
The cookbook was given to me by Julia Baron when I visited with her in
Bermuda.
Lemon surprise
1 C sugar
1/2 C flour
1 pinch of salt
2 TBS butter, melted
3 stiffly beaten egg whites
6 TBS lemon juice
1 TBS lemon peel, grated
3 egg yolks, well beaten
1 1/2 C milk, scalded
Preheat oven to 325 degrees and grease one casserole dish or eight
custard cups. In a large bowl, combine sugar, flour, salt, melted
butter, lemon peel and juice. Mix well. In a medium bowl, mix egg yolk
and milk. Add this to the mixture into large bowl. Beat egg whites until
they form soft peaks then fold them into the mixture in the large bowl.
Pour into the casserole or custard cups and bake in a pan of hot water
for 40 minutes. This is an interesting dessert - it has a lemon custard
on the bottom and sponge cake on the top. Serve warm or cold.
---
Strawberry cream
4 C fresh strawberries, washed, hulled
and cut into pieces
3 TBS lemon juice
1 C sugar
3 envelopes unflavored gelatin
2 C heavy cream, whipped
Put strawberries, sugar and lemon juice in a blender. Blend to form a
puree. Put 1/2 cup water in a small saucepan over low heat.
Sprinkle gelatin over warm water and stir until dissolved. Mix puree
with dissolved gelatin and refrigerate until mixture mounds on a spoon.
Fold in the whipping cream. Pour into a mold and refrigerate overnight.
Unmold onto a chilled serving plate and garnish with fresh strawberries
slices. Serves six.
---
Banana fritters
3 ripe bananas, mashed
1 egg
1 TBS sugar
3 TBS flour
1/2 tsp. baking powder
sugar for garnish
Beat egg and sugar together and add to the bananas, flour and baking
powder. Mix well. Drop by the spoonful into hot oil. Fry until golden.
Sprinkle with sugar and serve with a lemon wedge.
7/10/08
Fire up the grill, here are three recipes for
a complete dinner, all done outside no need to heat up the kitchen.
Grilled citrus pork tenderloin
grated peel and juice from 1 each, lime and orange
6 cloves garlic, crushed
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. ground cumin
2 pork tenderloins (2-1/2 lb.)
1 C chipotle barbecue sauce
Mix citrus peels and juices, garlic, salt, pepper and cumin.
Pour over meat in large resealable plastic bag. Seal bag; turn to
evenly coat meat with the juice mixture.
Refrigerate 30 min. to marinate. Remove meat from marinade;
discard bag and marinade.
Preheat grill to medium heat. Place meat on one side of
greased grill. Turn off burners directly below meat; cover grill
with lid. Grill meat 30 min. or until cooked through (160 degrees
F), turning occasionally and brushing with barbecue sauce for the
last 10 min. of the grilling time. Serves 10.
Scalloped potatoes grill style
2 C thinly sliced peeled potatoes (about 1/4-inch thick)
1 C thinly sliced carrots
1/2 C water
1/3 C plus 1 TBS. grated Parmesan cheese, divided
1/3 C Miracle Whip dressing
2 TBS. chopped fresh parsley
Preheat grill to medium heat. Place potatoes and carrots
in microwaveable bowl. Add water; cover. Microwave on high 5 to 7
min. or until potatoes are crisp/tender; drain well. Meanwhile, mix
1/3 cup Parmesan cheese and the dressing. Add to potato mixture;
mix lightly.
Spoon onto center of 20-inch piece of heavy-duty foil sprayed
with cooking spray. (Or use a double layer of regular foil.) Bring
up foil sides. Double fold top and ends to seal packet, leaving
room for heat circulation inside. Place on upper shelf of grill.
Grill 15 to 20 min. or until vegetables are tender. Cut slits in
foil to release steam. Open packet carefully. Sprinkle potato
mixture with parsley and the 1 TBS. of Parmesan cheese.
Grilled peaches and berries
3 medium ripe peaches, halved and pitted
1 C fresh blueberries
2 TBS. brown sugar
2 TBS. butter
1 TBS. lemon juice
Place each peach half, cut side up, on a double thickness of heavy-duty
foil 12 inches square. Sprinkle each with about 2
tablespoons blueberries, 1 teaspoon of brown sugar, 1 teaspoon
butter and 1/2 teaspoon lemon juice. Fold foil around the peaches
and seal tightly. Grill, covered over medium low heat for 18 to 20
minutes or until the peaches are tender. Yields three servings.
7/3/08
Here are some good summertime recipes
for outdoor entertaining.
All-American potato salad
1 1/3 lb. new potatoes, cubed (about 4 C), cooked
12 slices bacon cooked and cut into 1-inch pieces
1/2 C chopped green peppers
1/2 C chopped onions
1/2 C Miracle Whip
1/2 tsp. salt
1/8 tsp. black pepper
Combine potatoes, bacon, green peppers and onions in large bowl.
Add dressing, salt and black pepper; toss to coat. Cover.
Refrigerate several hours or until chilled. Makes 8 servings, 1/2
C each.
New pasta salad
3 C medium shell pasta, cooked, drained
1 large red onion, sliced
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (6 oz.) smoked ham, chopped
1/2 C mayonnaise
1/2 C ranch dressing
1 C Kraft three cheese crumbles
1 C halved grape tomatoes
Layer pasta, onions, peas and ham in 3-qt. clear serving bowl;
set aside.
Mix mayonnaise and dressing; spread over salad to seal. Top
with cheese and tomatoes; cover. Refrigerate for several hours or
until chilled. Toss gently before serving.
Pesto and roasted red pepper dip
1 tub (8 oz.) Philadelphia cream cheese, divided
3/4 C basil pesto
1 container (16 oz.) sour cream, divided
1 jar (12 oz.) roasted red peppers, drained, chopped (about 1 C)
wheat thins crackers
Place half of the cream cheese spread in medium bowl. Add pesto;
mix until well blended. Stir in half of the sour cream. Place
remaining cream cheese spread in separate medium bowl. Add peppers;
mix well. Stir in remaining sour cream. Cover both bowls.
Refrigerate at least 2 hours. Spoon dips alternately into one
serving bowl. Swirl with knife for marble effect. Serve with
crackers.
6/26/08
Nothing is better in the heat of summer than a
crisp cold salad. Here is one of my favorites.
Cobb salad
Dressing:
1/2 C extra virgin olive oil
2 TBS. red wine vinegar
2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 small garlic clove, pressed
1/4 tsp. kosher salt
freshly ground black pepper
Salad:
10 C chopped lettuce, romaine and Boston
2 medium tomatoes, chopped
1 1/2 C chopped cooked boneless, skinless chicken breast
6 bacon strips, cooked and crumbled
3 hard cooked eggs, chopped
1/2 C crumbled bleu cheese
1 avocado, pitted, peeled and chopped
To prepare the dressing, combine all ingredients in a jar,
cover tightly and shake vigorously. Chill before serving. To
prepare the salad, arrange lettuce on a large serving platter.
Arrange tomatoes in a strip down the center and chicken, bacon, eggs and
cheese in strips on either side of the tomatoes. Scatter avocado
around the edge. Before serving, slide the salad into a large bowl;
pour dressing over the top and toss to gently combine trying to
maintain the strip design.
This is another salad dressing which makes any salad special.
Green goddess dressing
1 C mayonnaise
2 green onions, white and green parts, finely chopped
2 TBS. finely chopped parsley
2 tsp. anchovy paste
1 tsp. white wine vinegar
3/4 tsp. finely chopped fresh tarragon
1/4 tsp. pepper
In a medium bowl, stir all ingredients together until evenly
blended makes 1 cup. Chill before serving.
Summer is also a great time for seafood.
Lump crab cakes
1 lb. lump crabmeat
1 C crushed saltines crackers
1/2 C mayonnaise
1 large egg
1 TBS. each Dijon mustard and yellow mustard
1 TBS. Worcestershire sauce
1 tsp. Old Bay seasoning
dash of Tabasco sauce
vegetable oil for deep frying
Spread crab meat out on a flat pan and sprinkle crushed saltines
over the top. Mix together mayonnaise, egg, mustards,
Worcestershire sauce, Old Bay seasoning and Tabasco sauce in a
small bowl. Pour mayonnaise mixture over crab meat; using your
hands gently toss, taking care not to break up the lumps of crab
meat. Let mixture stand 5 minutes.
Form mixture into six mounded rounds about 3 inches in diameter
and 1 inch thick. Do not pack the batter too firmly. This is
very important. The cakes should be as loose as possible, yet hold
their shape. Pour oil into a deep skillet and heat. Deep fry crab
cakes a few at a time until golden brown, about 3 minutes per side.
Remove to paper towels to drain briefly. Serves six.
6/19/08
To start with, here is a good summer time meal that is very
light and tasty.
Thai pork with savoy cabbage
3/4 C Catalina salad dressing, divided
1 pork tenderloin (1 lb.)
3 TBS lite soy sauce
5 C finely shredded cabbage
1/2 C thinly sliced red onions
2 TBS sesame seed, toasted
2 TBS chopped cilantro
Pour 1/4 cup of the dressing over meat in shallow dish;
cover. Refrigerate 30 min. to marinate, turning meat after 15 min.
Remove meat from marinade; discard marinade. Preheat grill to
medium heat. Grill meat 30 min. or until cooked through (160
degrees), turning after 15 min. Cool slightly. Cut into thin
strips; set aside.
Mix remaining 1/2 cup dressing and the soy sauce in
large microwaveable bowl. Microwave on high 20 sec. Add cabbage and
onions; toss to coat. Transfer to large serving platter; top with
meat. Sprinkle with sesame seed and cilantro. Four servings.
This cold soup is perfect for summer, too.
Gazpacho
1 C stale French bread cubes, crust removed
cold water
3 C diced, peeled tomatoes
2/3 C diced green pepper
2/3 C peeled and diced cucumber
1/3 C diced red onion
2 garlic cloves, pressed
1 1/2 C tomato (or V-8) juice
2 TBS olive oil
2 TBS red wine vinegar
1/2 tsp. salt
freshly ground black pepper
minced pepper, chives and cucumber for garnish
Cover bread with water in a small bowl; let stand 5 minutes
or until bread is soft. Squeeze out water. Combine bread,
tomatoes, pepper, cucumber, onion and garlic in a processor;
process to a coarse puree. Pour into a large bowl; stir in tomato
juice, oil, vinegar, salt and pepper. Cover and chill 4 hours or
until very cold.
Ladle into bowls and garnish with minced pepper, chives and
cucumber slices. Serves six.
I love this pie, often a specialty of the Amish.
Shoo-fly pie
Pie crust for a 9-inch pie plate
1 tsp. baking soda
1 C warm water
1 egg, beaten
1 C molasses
1 1/2 C all purpose flour
1/2 C packed brown sugar
1/2 C vegetable shortening
Preheat oven to 425 degrees and line a 9-inch pie plate with
pastry crust. In a medium bowl, dissolve baking soda and warm
water; mix in egg and molasses. Place flour, sugar and shortening
in another bowl and mix until crumbly. Add 1/2 cup of the crumb
mixture into the molasses mixture; mix well. Pour into prepared pie
crust. Sprinkle remaining crumbs over the top. Bake 15 minutes;
reduce heat to 350 degrees, place foil on top and continue baking
30 minutes longer or until center is firm.
6/12/08
Almost every party starts with little snacks which are known
as hors doeuvres in French or tapas in Spanish. We begin with two
which could become my new favorites.
Shaker town bread sticks
10 slices white bread
2 sticks butter, melted
1 1/2 C grated parmesan cheese
1/2 C fresh dill, basil or oregano, finely chopped
Remove crusts from the bread slices. Cut each slice into four
long fingers. Dip each finger into the melted butter, then roll
them in the cheese. Sprinkle with the chopped herbs. Preheat oven
to 250 degrees. Place the fingers on a cookie sheet and bake 25-30
minutes until the cheese has melted and the bread fingers are
golden in color. Makes about 40.
Olive spread
1/2 C pitted black olives
1/2 C pitted green olives
1 TBS olive oil
1 TBS drained capers
1/2 tsp. dried oregano
pinch of dried basil
1 TBS vodka (might be the best part!)
Place all ingredients in a food processor or blender. Pulse
until the mixture is the consistency of heavy caviar. Cover and
refrigerate at least 2-3 hours or overnight to let the flavors
blend. Yields 1 cup and can be served with small toast sections or
your favorite cracker. This spread is a brownish green color and
may not be too appetizing to look at but it tastes great. Small
cherry tomatoes could be placed on top around the dish to add some
color.
Asparagus and crab salad
Dressing ingredients:
2 TBS olive oil
2 TBS rice vinegar
2 TBS sugar
1 TBS orange juice concentrate
1 TBS lime juice
1 TBS dark sesame oil
Salad ingredients:
2 C fresh cut asparagus
12 oz. fresh crab meat
1 (10 oz.) bag lettuce mix
1 C half-inch pieces cantaloupe
1 C sliced seedless cucumber
For dressing, combine all ingredients; mix well and set aside.
For salad, steam asparagus until tender crisp. Drain and let cool.
Cut crab into bite sized pieces. Combine asparagus and crab in a
large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently.
Pour salad dressing over all. Toss to evenly coat and serve
immediately. You can substitute 1 1/2 cups cubed, cooked chicken
for the crab, if desired. Makes about four servings.
6/5/08
Summer is here and these recipes are meant for this time of year.
Old Glory dessert
2 (18 oz.) refrigerated sugar cookie dough
2 pkgs. (1 8-oz., 1 3-oz.) cream cheese, softened
3/4 C confectioners sugar
4 1/2 tsp. lemon juice
1/2 C fresh blueberries
2 C quartered fresh strawberries
Press cookie dough into a greased 15x10x1 baking pan. Bake at
350 degrees for 10-12 minutes or until golden brown. Cool on wire
rack.
In a mixing bowl, beat cream cheese, sugar and lemon juice
until smooth. Set aside 1/4 cup. Spread remaining cream cheese
mixture over crust. Decorate with blueberries and strawberries to
resemble a flag. Cut a small hole in the center of a pastry or
plastic bag. Insert star tip number 16. Fill with reserved cream
cheese mixture. Beginning in one corner, pipe stars in the spaces
between the blueberries. Yields 12 to 15 servings.
Watermelon ice
1/2 C sugar
1/4 C watermelon or mixed fruit gelatin powder
3/4 C boiling water
5 C seeded, cubed watermelon
In a bowl, dissolve sugar and gelatin and boiling water; set
aside. Place watermelon in a blender; cover and puree. Stir into
gelatin mixture. Pour into an ungreased pan. Cover and freeze
overnight. Remove from freezer 1 hour before serving. Spoon into paper
cones or serving dishes. 4 to 6 servings.
County fair funnel cakes
2 eggs, lightly beaten
1 1/2 C milk
1/4 C packed brown sugar
2 C all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
oil for deep fat frying
confectioners sugar
In a bowl, combine eggs, milk and brown sugar. Combine
flour, baking powder and salt; beat into egg mixture until smooth.
In an electric skillet or deep fat fryer, heat oil to 375 degrees.
Cover the bottom of a funnel spout with your finger; ladle 1/2 cup
batter into the funnel. Holding the funnel several inches above the
skillet release finger and move the funnel in a spiral motion until
all of the batter is released.
Fry for 2 minutes on each side or until golden brown. Dry on
paper towels. Repeat with remaining batter and dust with
confectioners sugar; serve warm. Six servings. The batter can also
be poured from a liquid measuring cup instead of a funnel.
5/29/08
The first two recipes this week are easy appetizers. I hope
youll try them.
Crab dip
2 14-oz. cans artichoke hearts
2 C mayonnaise
2 C parmesan cheese, grated
1 C crab meat
1⁄2 C dry, seasoned bread crumbs
1⁄4 C chopped onion
1 TBS. Worcestershire sauce
In a bowl, mix all ingredients together except bread crumbs and
place in a greased casserole dish. Put bread crumbs on top. Bake at
325 degrees for 1⁄2 hour and serve hot with your favorite bread or
crackers.
Cheese snack rounds
1 jar (5 oz.) sharp pasteurized processed cheese spread
1⁄2 C Bisquick baking mix
2 TBS. toasted sesame seeds
Mix cheese spread and baking mix. Shape into a roll about 1 inch
in diameter on a lightly floured cloth covered board. Roll in
sesame seeds, pressing lightly if necessary. Wrap in plastic wrap
and refrigerate until firm, at least 2 hours.
Heat oven to 375 degrees and cut role in 1⁄4-inch slices. Place
on lightly greased cookie sheet and bake until golden brown, 8 to
10 minutes. Makes 42 appetizers.
This last dessert is so easy and everyone loves it. Its
perfect for summer because its cool, refreshing and won't heat up
the kitchen.
Easy no-bake cheesecake
2 C finely crushed graham cracker crumbs
6 TBS. butter, melted
1 C plus 2 TBS. sugar, divided
4 pkgs. (8 oz) cream cheese
3⁄4 cup strawberry preserves
2 1⁄2 cups fresh strawberries, chopped
1 (8 oz.) tub Cool Whip, thawed
Mix graham crumbs, butter and 1⁄4 cup of the sugar; press into
the bottom of the 13x9 pan. Refrigerate while preparing filling.
Beat cream cheese and 3⁄4 cup of the sugar in large bowl with
electric mixer until well blended. Add preserves; mix well. Place
strawberries and remaining 2 tablespoon sugar in small bowl and
mash with a fork. Stir strawberry mixture and whipped topping into
cheese mixture. Spoon over crust; cover and refrigerate 4 hours or
until firm. Store in refrigerator. Makes 16 servings.
5/22/08
This weeks first recipe is from my daughter-in-law
Jennifer Behrens. Its easy and really very good. I hope youll try
it.
Easy hash brown casserole
1 bag of frozen hash brown potatoes
large bag of shredded cheddar cheese
1/4 C green onions
1 C sour cream
1 can cream of chicken soup, undiluted
1/2 stick of butter
1 1/2 C crushed saltines
salt and pepper
Mix soup, sour cream and chopped green onions together, as well
as salt and pepper. Melt butter. Pour half of the butter in the
bottom of the 9x13 casserole dish. Put in half of the bag of hash
browns, spread soup mixture over and then top with cheese. Repeat
with another layer of each. Top with crumbled saltines and drizzle
the rest of the butter over top. Bake at 350 degrees for about 45
minutes.
Chocolate torte
1 C flour
1 C nuts
1 stick of butter
1 8-oz. pkg. cream cheese
1 C powdered sugar
1 large Cool Whip, divided
1 3-oz. pkg. instant chocolate pudding
1 3-oz. pkg. instant vanilla pudding
3 C milk
Mix together first three ingredients and press into the bottom of
a 9x13 baking dish. Bake 25 minutes at 325 degrees. Remove from
oven and cool, then mix cream cheese, powdered sugar, and 1 cup
Cool Whip together and spread over the cooled crust. Beat together
the chocolate pudding, vanilla pudding and 3 cups of milk. When
thick, pour over the cream cheese layer. Top with remaining cool
whip and chill overnight. This may be frozen to serve at a later
time.
Bourbon slush
7 C boiling water
1/2 C sugar
1 6 oz. can frozen lemonade concentrate
1 12 oz. can frozen orange juice
2 C strong tea
2 C bourbon
Mix all ingredients together and freeze for 24 hours. To
serve, fill a glass full and pour 7 Up over it. This is a
refreshing adult beverage which Ill bet youll enjoy.
5/15/08
Our first recipe is from Peyton Rardin. She is the
former ad manager at the Journal-Tribune and has moved to the sunny
south.
Buttermilk garlic dressing
2 C mayonnaise
1/3 C buttermilk
1/3 C vegetable oil
1/4 C water
2 cloves fresh garlic, minced or pressed
2 TBS. white vinegar
1 1/2 tsp. fresh squeezed lemon juice
1 1/2 tsp. honey
3/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. white pepper
1/2 C fresh chives, chopped (or slightly less if dried)
Mix mayo and buttermilk in a bowl, stir in remaining
ingredients. Store in refrigerator at least 4 hours to combine
flavors. If dressing is too thick, thin with a little water. Makes
3 cups. (Also a very tasty dipping sauce for fresh vegetables).
I recently enjoyed this appetizer at a party and am glad to be
able to pass it on to you. Its easy and very tasty.
Antipasto squares
2 (10 oz.) cans crescent dinner rolls
1/4 lb. thinly sliced boiled ham
1/4 lb. thinly sliced provolone cheese
1/4 lb. thinly sliced Swiss cheese
1/4 lb. thinly sliced salami
1/4 lb. thinly sliced pepperoni
1 (12 oz.) jar roasted red peppers, drained, cut into strips
3 eggs
3 TBS. grated parmesan cheese
1/2 tsp. ground black pepper
Preheat oven to 350 degrees. Unroll one package of crescent
roll dough and cover the bottom of a 9x13 pan. Layer the ham,
provolone cheese, Swiss cheese, salami, pepperoni and red peppers on top
of the dough. In a bowl, beat the eggs lightly, and stir in the
parmesan cheese and black pepper. Pour three-fourths of this
mixture over the peppers. Unroll the second package of dough and place
over the top of the peppers. Brush with the remaining egg mixture.
Cover with aluminum foil.
Bake for 25 minutes. Remove the foil and bake another 10 to
20 minutes or until dough is fluffy and golden brown. Cut into
squares. Serve warm or at room temperature.
Philly shrimp cocktail dip
1 pkg. (8 oz.) cream cheese, softened
3/4 lb. cooked shrimp, chopped (2 C)
3/4 C cocktail sauce
1/4 C shredded Parmesan cheese
2 green onions, sliced
Spread cream cheese onto bottom of shallow bowl or 9-inch
pie plate. Toss shrimp with cocktail sauce; spoon over cream
cheese. Sprinkle with Parmesan cheese and onions. Serve with wheat
thins, crackers.
5/8/08
This week I want to feature some of my favorite recipes. I hope
you and your family will enjoy them as much as we do.
Best carrot cake
2 C flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 C sugar
3/4 C vegetable oil
3/4 C buttermilk
2 tsp. vanilla
2 C grated carrots
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 C chopped pecans or walnuts
buttermilk glaze (recipe follows)
cream cheese frosting (recipe follows)
Line 3 nine-inch cake pans with waxed paper; lightly grease
and flour waxed paper. Set pans aside.
Stir together first four ingredients. Beat eggs and next
four ingredients at medium speed with electric mixer until smooth.
Add flour mixture, beating at low speed until blended. Fold in
carrots and next three ingredients. Pour batter into prepared pans.
Bake at 350 degrees for 25-30 minutes or until a wooden
pick inserted in center comes out clean. Drizzle buttermilk glaze
evenly over layers; cool in pans on wire racks 15 minutes. Remove
from pans and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides
of cake. Yields 1-3 layer cake.
Buttermilk glaze:
1 C sugar
1 1/2 tsp. baking soda
1/2 C buttermilk
1/2 C butter
1 TBS. light corn syrup
1 tsp. vanilla extract
Bring first five ingredients to a boil in a large Dutch oven
over medium high heat. Boil, stirring often, 4 minutes. Remove from
heat and stir in vanilla.
Cream cheese frosting:
3/4 C butter, softened
1 (8 oz. pkg.) cream cheese, softened
1 (3 oz. pkg.) cream cheese, softened
3 C sifted powdered sugar
1 1/2 tsp. vanilla
Beat first three ingredients at medium speed with electric
mixer until creamy. Add powdered sugar and vanilla; beat until
smooth.
I think you will love this cake. It is quite large easily
serves 10 people.
Peanut butter fingers
1 C butter
1 C granulated sugar
1 C brown sugar
2 eggs
2/3 C peanut butter
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 C flour
2 C oatmeal
Topping:
12 oz. chocolate chips
1/2 C powdered sugar
1/4 C peanut butter
2-4 TBS. milk
Preheat oven to 350 degrees. Cream together butter and sugars.
Add eggs and peanut butter. Stir until smooth. Add remaining
ingredients -excluding topping ingredients - and mix until evenly
blended. Grease a 9x13 baking dish. Press mixture evenly into the
pan. Bake for 20 minutes.
Remove from oven, cover immediately with chocolate chips and
allow chips to melt, then spread evenly. Blend together powdered
sugar, peanut butter and milk until smooth. Spread topping mixture
evenly over melted chocolate chips, making a swirl pattern. Cool,
cut and serve.
Santa Fe salmon fillets
1 lb. salmon fillets, skin off
1 C mayonnaise
1 container salsa, medium hot
1 TBS. garlic, minced
1 TBS. lime juice
1 capful extra dry vermouth
Preheat sautι pan to medium high. No need to oil the pan as the
oil from the mayonnaise will make the pan nonstick. Strain salsa
and pat dry with paper towel to remove excess moisture. Combine
mayonnaise, strained salsa, garlic, lime juice and vermouth. Brush
mayonnaise mixture onto the salmon fillets on both sides. Usually I
have to pat it on with my hands. Cook for approximately 5 to 6
minutes. Turn fillets and cook for another 4-5 minutes.
Serve fillets with salsa on top. This is an easy recipe and
always a big hit.
5/1/08
More for your sweet tooth this week!
Disappearing marshmallow brownies
6 oz. pkg. butterscotch pieces
1/2 C margarine
1 1/2 C self-rising flour
2/3 C packed brown sugar
1 tsp. vanilla
2 eggs
2 C miniature marshmallows
12 oz. pkg. semi-sweet chocolate pieces
1/2 C chopped nuts
Melt butterscotch pieces and margarine over medium heat
stirring constantly. Remove; cool to lukewarm. Add flour, sugar,
vanilla and eggs. Mix well. Fold in marshmallows, semi-sweet
chocolate pieces and nuts. Beat around about 5 strokes. Pour in
greased 9x13-inch pan. Bake at 350 for 20 to 25 minutes. Cool and
cut into bars. Makes 15-20.
Caramels
1 C butter (or margarine)
1 C evaporated milk
2 C brown sugar
1 C white syrup
2 C walnuts (optional)
1 tsp. vanilla
Melt butter in large kettle. Add rest of ingredients except
walnuts and vanilla. Boil to soft ball stage on candy thermometer
(236 to 238 degrees). Take off the heat and add the vanilla and
nuts. Pour into a buttered cake pan. Cool and cut into small
squares. Wrap them in waxed and colored cellophane paper for gifts.
Turtles
1 lb. pecans
1 1/2 C corn syrup
1 lb. butter or margarine
1 C brown sugar, packed
1 C sweetened condensed milk
2 C chocolate chips
1/4 C butter or margarine
1/2 bar of paraffin
Spread pecans on cookie sheet. Melt corn syrup, butter, brown
sugar and sweetened condensed milk in heavy saucepan, and boil
until it reaches firm to hard ball stage. Pour over pecans and put
in fridge to cool. Drop in clumps onto greased pan and freeze. Melt
chocolate chips, butter and paraffin together. Dip frozen turtles
into chocolate and place on waxed paper. Try not to eat all of them
before the rest of the family gets there!
4/24/08
I recently attended a cooking class on appetizers. It was
called appetizers 101 and now I want to share some of the best
recipes with
you. I sure hope you enjoy them as much as I have.
Grape and nut truffles
1/2 bunch red or white grapes, washed, dried
8 oz. mascarpone cheese
8 oz. goat cheese
1/2 pkg. bleu cheese crumbles
1/4 C chopped walnuts, pecans or pistachios
Gently mix mascarpone cheese and goat cheese together in a
small bowl. In another small bowl, add mascarpone mixture to the
blue cheese. Mix together until gently combined. Place chopped
walnuts in separate bowl. Take about a tablespoon of cheese mixture
and form around a grape. Encase grape with cheese mixture and then
roll in
chopped walnuts until the grape is entirely covered. Can be stored
in
the refrigerator several hours before serving.
Brie and fig triangles
1 round of Brie cheese
1 jar of fig preserves
1 stick butter, melted
1 pkg. phyllo dough, defrosted
1 pastry brush
2 cookie sheets lined with parchment paper
Preheat oven to 375 degrees. Lay stack of phyllo sheets on
counter covered with parchment paper and covered with moist towel.
One by one, take each sheet and brush with melted butter until you
have a total of three sheets. Cut dough the long way in about four
strips. Put 1 teaspoon of brie and 1 teaspoon of fig jam on edge of
dough and start rolling the triangle in flag roll-up style. Brush
with butter and place on cookie sheet. Bake until golden brown or
about 7 minutes. These are really good!
Spiced-candied nuts
5 C walnuts, pecans or almonds
1/4 C sugar
1/4 C brown sugar
2 tsp. kosher salt
1 pinch Cayenne pepper
1 tsp. rosemary, chopped finely
1 tsp. ginger, ground
2 tsp. honey
2 tsp. canola oil
Preheat oven to 325 degrees. Toast nuts about 10 minutes or
until fragrant, rotating and tossing nuts halfway through the
cooking time. Mix sugar, salt, Cayenne, rosemary, ginger in small
bowl.
In large saucepan heat honey, 2 tablespoons of water and oil
and bring to a boil over high heat. Once boiling, reduce heat and
add nuts. Stir a couple of times until the sweet liquid has
evaporated; about 3 minutes. Pour nuts into large bowl and toss
with herbed sugar mixture. Spread nuts onto cookie sheet lined with
parchment paper to cool to room temperature. These keep for at
least a week in a tightly covered container. These make a nice
snack or can be used as the ground nuts on top of the grape and nut
truffles.
4/17/08
The first recipe comes from Lorry Evans.
Mud-pie cake
1 1/2 C flour
1 C sugar
1/4 C. unsweetened cocoa or 2 blocks unsweetened chocolate
grated
1 tsp. baking soda
1/2 tsp. salt
1/3 C cooking oil
1 TBS. vinegar
1 tsp. vanilla
1 C cold water
Preheat oven to 350 degrees. Combine and mix all dry ingredients
in a large Ziplock bag; toss, turn and shake to mix well. Empty bag
into an 8-inch ungreased square pan. With a fork, make a hole in
the middle of the flour mixture. In 1 cup liquid measuring cup,
measure oil, add vinegar and vanilla. Put this mixture into the
hole in the flour mixture. Measure water in the same cup and pour
into the pan. Stir the liquid ingredients into the flour with a
fork until thoroughly mixed. It looks like mud!
Bake for 40-45 minutes. Serve with ice cream, chocolate syrup,
and a cherry. 6-8 servings.
This recipe is from Maryclaire Relf.
Pesto sauce
1 oz. fresh basil leaves
2 cloves garlic, crushed
pinch of salt
1/3 C pine nuts
1/2 C parmesan cheese
1/2 C olive oil
Blend the basil leaves in a food processor or blender. If
your supply of basil is insufficient, combine fresh parsley and
basil for a slightly different flavor. Add the garlic and olive oil
and process for a few seconds.
Gradually add the pine nuts, parmesan cheese and
seasoning, remembering that parmesan has a salty taste. The
consistency should be thick and creamy.
This quantity of pesto is sufficient for 1 lb. cooked
drained pasta. Mix 2 tablespoons pesto with the pasta and serve on
individual plates with an extra spoonful of pesto on each helping.
Serves 4.
I make it when the basil is fresh, then freeze it in
small containers to use later. I have also read that you can put
some in ice cube trays and freeze, then put the cubes in a freezer
bag to use later.
This very good recipe is from Bettie Hall.
Apple brownies
2/3 C butter, softened
1 C brown sugar
1 C sugar
2 eggs, slightly beaten
1 tsp. vanilla
1 1/2 C flour
2 tsp. baking powder
1/4 tsp. salt
1 C Granny Smith apples, chopped in 1-inch pieces
1/2 C nuts, chopped
Preheat oven to 350 degrees. Mix together first five
ingredients; add flour, baking powder and salt. Stir in apples and
nuts. Put in greased 11x14 baking dish. Bake for 35 to 45 minutes.
Cool.
This is great served with vanilla ice cream. Can be frozen
and warmed before serving to bring to original crispness.
4/10/08
This week we have three contributors with very good recipes. I
have tried them all and they run from the easy one to that which
takes a little more time but all are very good.
The first recipe is from Jill Smith.
Jills stuff
4 oz. cheese mozzarella or havarti cubed
6 oz. roasted red peppers chopped
12 sprigs fresh parsley chopped
2 TBS. wine vinegar
1/4 C olive oil
1/2 lemon dash juiced
1 garlic clove minced
1/2 tsp. oregano
1/2 tsp. grated onion
Mix all ingredients together about 2 hours ahead of time and serve
as an appetizer on your favorite crackers. This is quite unusual
and very tasty.
The next one is from Sharon Miller who is a wonderful cook and famous
for this cake.
Carrot cake
1 8-oz. can crushed pineapple
4 eggs
1 C brown sugar packed
1 C granulated sugar
1 1/2 C vegetable oil
2 C flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
3 C grated carrots
1 C coconut shredded
1 C chopped walnuts
1 C golden raisins
Cream cheese icing:
1/2 C butter at room temperature
8 oz. cream cheese
3 tsp. vanilla
1 lb. powdered sugar
Grease and dust two 9-inch cake pans with flour. Drain pineapple
and add to beaten eggs in large bowl. Add sugars and mix until
light and fluffy. Add oil mix well. Sift dry ingredients together
and then add to liquid mixture. Stir in remaining ingredients and
pour cake into pans and bake at 325 degrees for 50 to 60 minutes.
Cake is done when toothpick inserted in center comes out clean.
Cool 20 minutes before removing from pans.
When the cake is cool, prepare icing. Cream together first
three ingredients and then add powdered sugar. Ice the cake and
enjoy it. Store in refrigerator.
The final recipe is from Mary Ann Haynes. You will note there is
no flour in this cookie recipe. These cookies are her childrens
favorites.
Peanut butter cookies
1 C peanut butter
1/2 C brown sugar
1/2 C granulated sugar
1 egg
Mix all ingredients together and drop on cookie sheet. Bake at
350 degrees for about 12-14 min.
4/3/08
This is my favorite thing sweets and they are easy to make!
English toffee
2 sticks butter (1/2 lb.)
1 C sugar
6 oz. package chocolate chips
1 C chopped pecans
Line a 13x9x2 pan with parchment paper. Sprinkle the bottom of
the pan with 1/3 of the pecans. Cook butter and sugar in heavy pan
over medium heat. Stir with a wooden spoon and cook until it
reaches 300 degrees on a candy thermometer. Pour over the pecans
then layer the chocolate chips over the cooked layer and spread
evenly. Sprinkle the rest of the pecans over the chocolate and
press into candy. Cool 1 to 1, 1/2 hours in refrigerator then break
into irregular pieces.
Brownie fudge dessert
1/2 C Hershey's cocoa
1 C butter or margarine
3 TBS. vegetable oil
1 C sugar
4 eggs, slightly beaten
2 TBS. vanilla
1/2 C unsifted all-purpose flour
30 pecan halves
1 serving ice cream or sweetened whipped cream
1 13x9 inch pan
Combine cocoa, butter and oil in top of double boiler over hot,
not boiling water; stir over low heat until butter has melted.
Remove from heat; stir in sugar. Add eggs and vanilla just until
well combined. Stir flour into mixture just until blended. Pour
batter into ungreased 9-inch square pan and arrange pecan halves
evenly on top. Place pan with batter in 13x9 pan; place both in
oven. Pour hot water to depth of 1 inch into the 13x9 pan. Bake at
350 degrees for 40-45 minutes until knife inserted 1/2 inch from
edge comes out clean and brownie-like crust has formed; do not over
bake. Remove from water bath; let cool on wire rack until warm.
Scoop onto serving plates and top with your favorite ice cream or
chill; cut into squares and serve with sweetened whipped cream.
Chocolate meringues
4 egg whites, room temperature
dash of salt
2 C sugar
1 C Hershey's cocoa powder
Beat egg whites in a medium mixing bowl until foamy; add
salt. Gradually add sugar, 2 tablespoons at a time, beating until
stiff peaks form. Fold in cocoa 2 teaspoons at a time. Drop mixture
by heaping teaspoonfuls 2 inches apart onto waxed paper-lined
cookie sheets. Bake at 350 degrees for 15 minutes. Remove from
waxed paper and cool on wire racks. These are wonderful when
layered with ice cream and chocolate sauce.
3/27/08
Its time for some good and easy desserts. I hope you enjoy them.
Peaches and cream pie
3/4 C flour
1 tsp. baking powder
1/2 tsp. salt
3 oz. package vanilla pudding - not instant
3 TBS. butter
1 egg
1/2 C milk
1 lg. can peaches, well drained (reserve juice)
Toppings:
8 oz. pkg. cream cheese
1/2 C sugar
3 TBS. peach juice
1 TBS. sugar
1/2 tsp. cinnamon
Preheat oven to 350 degrees. Combine flour, baking powder,
salt, vanilla pudding, butter, egg and milk and beat for 2 minutes
at medium speed. Pour into 10 inch greased pie pan. Place
drained peaches on top of mixture leaving a half inch around edge
of batter reserve juice.
For topping, combine cream cheese, 1/2 cup sugar and peach
juice, beat 2 minutes at medium speed. Spoon on top of peaches
evenly. Combine 1 tablespoon sugar with cinnamon and sprinkle over
top. Bake at 350 degrees for 30 to 35 minutes.
Kentucky Derby pie
1/4 C butter
1 C sugar
3 eggs
3/4 C corn syrup
1/4 tsp. salt
1 tsp. vanilla
1/2 C chocolate chips
1/2 C nuts
1 TBS. bourbon
1 pie shell
whipped topping
Preheat oven to 325 degrees. Cream butter and sugar. Gradually
add eggs, syrup, salt and vanilla. Add chocolate chips, nuts and
bourbon. Fill pie shell. Bake for 40 to 50 minutes. When completely
cool, ice with whipped topping.
Grasshopper treats
1/2 C light corn syrup
1/4 C Crθme De menthe
3 TBS. Crθme De cacao
4 1/2 C crushed chocolate wafers - 2 pkgs. (8 1/2 oz.)
1/2 C ground almonds
slivered almonds
In medium bowl stir together corn syrup, Crθme De menthe and
Crθme De cacao. Add wafer crumbs stirring until ingredients are
moistened. With hands, knead mixture well. Form into 1-inch balls;
roll in ground almonds. Press one slivered almond on top of each
ball. Store in tightly covered container at least one week to blend
flavors. Yields 48.
3/20/08
Try these recipes - they are all easy and very good.
Cranberry almond chicken
cooking spray
4 boneless, skinless chicken breasts
2 shallots
1 leek
3 TBS. butter
1/2 C cider vinegar
1/2 C maple syrup
1/4 tsp. nutmeg
1/2 C dried cranberries
1/2 C panko bread flakes
1/3 C slivered almonds
1/4 tsp. kosher salt
1/8 tsp. pepper
Preheat oven to 450 degrees. Coat 2 quart baking dish with
cooking spray. Place chicken in dish and bake 20 minutes. While
chicken bakes, chop shallots coarsely; slice bulb and lower leaves
of leaks finely. Place butter in small bowl to soften.
Combine in small saucepan, vinegar, syrup, nutmeg, shallots
and leeks; bring to a boil on medium high. Reduce heat to medium
low; cook 10 minutes or until liquid is thickened and has reduced
to about a half. Stir remaining ingredients into butter until
blended.
Remove chicken from oven. Pour hot maple sauce evenly over
chicken; sprinkle with cranberry topping. Bake 5 to 10 minutes or
until internal temperature reaches 165 degrees. Serves four.
---
Pumpkin pie bars
1 1/3 C flour
1/2 C packed brown sugar
3/4 C granulated sugar, divided
3/4 C cold butter
1 C quick cooking oats, uncooked
1/2 C chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 TBS. pumpkin pie spice
Preheat oven to 350 degrees. Line 13x9 pan with foil, with ends
of foil extending over sides of pan. Grease foil. Mix flour, brown
sugar and 1/4 cup of the granulated sugar in medium bowl; cut in
butter with pastry blender or two knives until mixture resembles
coarse crumbs. Stir in oats and pecans. Reserve 1 cup of oat
mixture; press remaining mixture into bottom of pan. Bake 15
minutes.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin
and pumpkin pie spice in small bowl with electric mixer on medium
speed until well blended. Pour over crust; sprinkle with reserved
oat mixture. Bake 25 minutes. Cool completely on wire rack. Use
foil handles to lift from pan. Cut into 24 bars and store in
tightly covered container in refrigerator.
---
Candy crunch pudding pie
2 C cold milk
2 pkgs. (4 serving size) chocolate flavored instant pudding and
pie filling
1 (8 oz.) Cool Whip, thawed
2 milk chocolate English toffee candy bars (1.4 oz. each)
chopped, divided
1 Oreo pie crust
1 square semi-sweet baking chocolate, melted
Pour milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 minutes or until well blended - mixture will be thick.
Gently stir in 1/2 cup whipped topping. Reserve 3 tablespoons of
the candy pieces; stir remaining candy pieces into pudding mixture.
Spoon into crust. Top with remaining whipped topping.
Sprinkle with reserved candy pieces; drizzle with melted
chocolate. Serve immediately or refrigerate until ready to serve.
Makes eight servings.
3/13/08
This is soup week. Good luck and stay warm.
Italian wedding soup
1 C onion, diced
1 C celery, diced
1 C carrot, diced
1 C ham, diced
1 TBS. garlic, minced
6 C chicken broth
2 tsp. dried oregano
2 tsp. crushed red pepper flakes
1 bay leaf
30 uncooked tiny meatballs (recipe below)
1 can white beans, drained and rinsed
2 C whole spinach leaves
1/2 C chopped fresh parsley
2 eggs, beaten
1/2 C parmesan cheese, grated
Cook vegetables, ham and garlic in oil in a stockpot over
medium heat until softened. Add chicken broth and seasonings;
simmer 15 to 20 minutes. Drop meatballs into simmering soup with
small scoop. Cook until they float to the top, 3 to 4 minutes. Stir
in beans, spinach and parsley. Cook just until spinach wilts, about
2 minutes. Combine eggs and parmesan with a whisk. Turn off the
heat, stir egg mixture into soup. Makes 6 servings.
Meatballs
1 C unseasoned bread crumbs
3/4 C parmesan cheese, finely grated
1/2 C whole milk
1/2 C beef broth
1/2 C chopped fresh parsley
3 eggs, beaten
2 TBS. dried oregano
1 TBS. garlic, minced
1 TBS. kosher salt
1 TBS. ground black pepper
2 tsp. dried basil
1 tsp. crushed red pepper flakes
2 lbs. ground chuck
1 C beef broth (for pan)
Preheat oven to 450 degrees. Stir together all ingredients
except the ground meat and cooking broth in a large mixing bowl.
Add the ground chuck and mix together thoroughly. Using a scoop or
two spoons, shape the meat mixture into balls about 1 inch in
diameter. Coat a baking sheet or shallow roasting pan with nonstick
cooking spray.
Space the meatballs on the pan so theyre not touching or
crowded together. Cover the bottom of the pan with beef broth 1
cup. Bake for 25 minutes or until the meatballs are just cooked
through. Reserve pan juices for sauce or add to soup. Makes about
35 meatballs.
Spinach soup
4 Cs chicken broth
1/2 C onion, grated
1/2 C carrot, grated
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
6 TBS. butter, melted
6 TBS. flour
1 C milk
8 C spinach, stemmed and thinly sliced
2 C heavy cream
1 TBS. lemon zest
1/2 C sliced almonds
For the soup base, simmer broth, onion, carrot and seasonings
in stockpot for 15 minutes. For the white sauce, melt butter in
saucepan over low heat; whisk in flour until smooth. Whisk in milk
into butter mixture, stirring to prevent lumps. Cook 2 minutes to
eliminate flour taste. Stir into simmering soup base.
Add the spinach to the soup and cook just to wilt, 1 minute.
Off the heat, add cream and zest. For the garnish, melt butter in a
small sautι pan over low heat. Add almonds and toast until they
begin to brown about 5 minutes. Sprinkle 1 tablespoon almonds over
1 cup servings of soup. Makes 8 cups.
3/6/08
This first recipe is courtesy of Jody Mullane. I have had
the privilege of enjoying this macaroni and cheese dish when she
prepared it. The recipe came from a waiter at Michael Jordans
restaurant. It is a specialty of that establishment.
Macaroni and three cheeses
1 lb. elbow macaroni
1 TBS. vegetable oil
1 large onion, finely chopped
5 C milk
1 stick butter
3/4 C all purpose flour
3 TBS. Dijon mustard
1 tsp. Worcestershire sauce
3 tsp. kosher salt
2 tsp. ground pepper
4 C shredded white cheddar cheese
2/3 C gorgonzola at room temperature
1⁄2 C freshly grated parmesan cheese
3⁄4 C fine bread crumbs
In a large pot of boiling salted water, cook the macaroni
until barely al dente, about 6 minutes. Drain; return to pot. Heat
the oil in a large saucepan. Add the onion and cook over moderately
high heat until softened, about 5 minutes. Add the milk and bring
to a simmer. Meanwhile, preheat the oven to 350 degrees. Melt 6
tablespoons of the butter in another large saucepan. Add the flour
and cook over moderate heat, stirring constantly, until lightly
golden, about 5 minutes. Remove from the heat.
Gradually whisk the simmering milk into the flour and butter
mixture until smooth. Bring the sauce to a simmer and cook over low
heat, whisking, until thick and bubbly, about 7 minutes. Stir in
the mustard, Worcestershire sauce, salt and pepper. Add the
cheddar, gorgonzola and 3⁄4 cup of the parmesan and cook over low
heat stirring, just until melted. Fold in the macaroni until coated
with sauce. Spread the macaroni in a 3 quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet.
Add the bread crumbs and cook over low heat stirring constantly
until coated. Transfer to a bowl and stir in the remaining 3⁄4 cup
of parmesan. Sprinkle the crumbs over the macaroni and bake for
about 25 minutes or until lightly golden and bubbling. Serves 8 to
10 people.
LBJs chili
4 lbs. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 tsp. ground oregano
1 tsp. cumin seeds
2 TBS. chili powder
2 10-oz. cans Rotel tomatoes, original with green chilies
2 C hot water
hot pepper sauce to taste
Sear meat, onions and garlic in large heavy boiler or skillet
until lightly browned. Add seasonings, tomatoes and hot water.
Bring to a boil. Lower heat; simmer about 1 hour, stirring
occasionally. As chili cooks, skim off the fat. Serves eight
people.
Mocha banana cream pie
3 medium bananas, thinly sliced
9-inch prepared chocolate pie shell
1/3 C sugar
3 TBS. unsweetened cocoa powder
1⁄2 TBS. cornstarch
2 tsp. instant coffee powder
12-oz. can evaporated milk
1 large egg, lightly beaten
3 TBS. semisweet chocolate chips
1 tsp. vanilla extract
Topping:
2 C whipped topping
1⁄2 TBS. cocoa powder
1 tsp. instant coffee powder
Arrange the banana slices over the bottom of the pie shell and
set aside. In a medium saucepan , whisk together sugar, cocoa
powder, cornstarch and coffee powder. Whisk in the evaporated milk
and egg. Place the pan over medium low heat and whisk constantly
until the mixture is thickened and steaming.
Add chocolate chips and continue whisking until the chips have
melted and mixture comes to a simmer. Remove pan from heat and
whisk in vanilla. Pour the filling over the banana slices in the
pie shell.
Place a piece of plastic wrap on the surface of the filling.
This prevents skin from forming on the pudding. Refrigerate the pie
until the filling is firm, about 2 hours. Once the pie is firm make
the topping.
In a medium bowl, whisk together whipped topping, cocoa and
coffee powder. Spread the topping over the top. Should serve eight.
2/28/08
Here is more comfort food to help us get through this winter.
Farmers cheese soup
3 tbs.. butter
1 cup chopped onions
1 cup chopped celery
3⁄4 cup sliced carrots
1⁄2 pound broccoli, separated into small flowerets, 2 1⁄2 cups
2 cups rich chicken broth
3 cups milk
1⁄2 cups shredded sharp cheddar cheese
6 to 8 slices French bread, toasted
Gouda cheese, cut into thin wedges, 2 for each slice of bread
4 slices bacon, cooked until crisp and crumbled
In a heavy 3-quart saucepan, melt butter; add onion and celery.
Stir and cook for 5 minutes, taking care not to brown. Add
carrots,
broccoli and broth. Cover, bring to a boil, then turn to simmer
and cook for 15 minutes until the vegetables are tender. Add milk;
bring to a simmer and add cheese, stirring until melted.
Pour soup into a 21⁄2 quart casserole and float bread slices on
top of soup. Cover each with two wedges of cheese to balance. Place
under broiler for 2 to 3 minutes, until the cheese melts and turns
a delicate brown. Sprinkle with crumbled bacon and serve. Makes
about 8 cups.
Coconut shrimp
1⁄4 cup flour
1⁄2 cup Egg Beaters, egg substitute
1 tbs. water
2 cups panko bread flakes or bread crumbs
1 cup shredded coconut
1⁄4 tsp. kosher salt
1⁄4 tsp. allspice
1⁄2 pounds jumbo peeled and deveined shrimp
1⁄4 cup canola oil
1⁄2 cup pineapple preserves
1⁄4 cup pineappleapricot horseradish sauce
Place flour on plate. Combine eggs and water in shallow bowl;
combine panko, coconut, salt and allspice in second shallow bowl.
Dip each shrimp in flour coating both sides; shake off excess. Dip
into egg mixture. Finally dip into coconut mixture. When most of shrimp
have been coated, preheat large sautι pan on medium high 2 to 3
minutes. Place oil in pan. Add 1⁄2 shrimp to pan and cook 2 to 3
minutes on each side or until golden brown. Drain on paper towels;
then repeat with remaining shrimp.
Combine remaining ingredients in microwave safe bowl. Microwave
on high 1 to 2 minutes, stirring once or until melted. Stir sauce
and serve with shrimp.
Chocolate cherries jubilee cheesecake
1 cup heavy whipping cream
6 slices bakery NY-style cheesecake
2 cups bittersweet chocolate chips
1 (20 oz) can cherry pie filling
1⁄4 cup cream sherry
Place cream in small saucepan; heat on medium high 4 to 5 minutes
or until hot and steaming. Arrange cheese cake slices on serving
dishes. Remove pan from heat and add chocolate morsels, do not
stir; let stand a 3 to 4 minutes. Combine pie filling and sherry in
small bowl until blended.
Whisk chocolate mixture until smooth; pour over cheesecake
slices. Top with cherry mixture. Chill until ready to serve.
Makes six servings.
2/21/08
How is this for comfort food?
Chicken with apricots
2 TBS. olive oil
1/2 C dried apricots
1/4 C sliced green olives
1 1/4 lbs. chicken fillets
1 tsp. dried oregano
2 tsp. minced garlic
1/8 tsp. pepper
One bay leaf
1 (14 oz.) can chicken broth
1/4 C red wine vinegar
Preheat large sautι pan on medium 2-3 minutes. Chop apricots
and olives coarsely. Place oil in pan; swirl to coat. Add chicken
and cook 2-3 minutes. Do not turn. Turn chicken; add garlic,
apricots and olives. Cook 2-3 minutes, stirring occasionally, or
until garlic begins to soften.
Stir in remaining ingredients; reduce heat to medium low. Cover
and cook 5-7 minutes, turning chicken once or until internal
temperature of chicken reaches 165 degrees. Remove chicken from
pan; increase heat to medium. Cook sauce 2-3 minutes or until slightly
thickened. Remove and discard bay leaf. Slice chicken and serve
with sauce.
Green onion latkes
1 (20 oz.) package refrigerated hash browns
2 green onions
2 eggs
1/2 C flour
1 1/4 tsp. kosher salt
1 tsp. caraway seeds
1/2 tsp. pepper
3 TBS. olive oil, divided
Place potatoes in medium bowl. Slice onions thinly; stir
into potatoes. Preheat large sautι pan on medium high 2-3 minutes.
Stir remaining ingredients except olive oil into potatoes until
well blended. Now place 1 tablespoon of the oil in pan; swirl to
coat. Spoon 1-2 tablespoons potato mixture into pan; spread into a
3-inch patty, four patties in each batch. Cook 3-4 minutes on each
side or until golden. Repeat with remaining oil and potatoes;
serve. Makes six servings.
Ham loaf with raisin sauce
Ham loaf:
2 C shredded or ground cooked ham
2 eggs beaten
1/2 C bread crumbs
2 TBS. Worcestershire sauce salt and pepper to taste
1 medium onion, chopped
2 TBS. ketchup
1 tsp. prepared mustard
Raisin sauce:
2 TBS. butter
2 TBS. flour
pinch of salt
1 C apple cider
1/2 C raisins, soaked in the cider
Melt butter and add onion and brown. Add to ham along with
other ingredients. Shape into loaf. Place in greased baking dish
and bake at 325 degrees for about 40 minutes. Serve with the raisin
sauce; melt butter, add flour and salt, and combine well. Add cider
and
raisins gradually, stirring constantly to create a smooth sauce.
2/14/08
Since the weather is still cold, why not spend some time
inside cooking these delicious recipes.
Island chicken
1 1/2 lbs. of boneless chicken cutlets
2 tsp. garlic salt
2 TBS. butter
1/4 C diced red onions
4 slices Swiss cheese
Preheat large sautι pan on medium high 2-3 minutes. Sprinkle
both sides of chicken with garlic salt. Place butter in pan and
swirl to coat. Add chicken, using tongs and cook 4 minutes. Turn
chicken over, add onions and cook 4-5 more minutes or until
internal temperature reaches 170 degrees. Use meat thermometer to
measure doneness
accurately.
Top chicken with cheese slices. Cover and cook at least one
more minute until cheese melts. Serve with tropical salsa - see
recipe below.
Tropical salsa
8 sprigs of fresh cilantro
1 lime
1/3 C jalapeno pepper jelly
1 C papaya
1 mango
1 C fresh pineapple chunks
1 avocado
Rinse all unpeeled fruit and cilantro. Chop cilantro leaves
finely, then measure 2 tablespoons; place in a large bowl. Squeeze
juice of lime (1 1/2 tablespoons) into bowl; stir and add pepper
jelly until well blended. Cut fruit into bite sized pieces, add to
bowl. Gently stir to coat ingredients. Chill until ready to serve.
Makes eight servings.
Macadamia-banana French toast
French toast:
6 eggs
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 C milk
1 C orange juice
1/3 C sugar
1 tsp. vanilla
1 loaf French bread, sliced into 1 1/2 inch slices
1/3 C butter
1/2 C finely chopped Macadamia nuts
2 bananas
1 can coconut milk
Blend together in blender or food processor one banana, half of
the chopped nuts, orange juice, sugar, vanilla, cinnamon, nutmeg
and eggs and milk. Place bread slices in two 13x9 baking pans. Pour
half the mixture in each pan over the bread. Cover tightly and
refrigerate overnight.
The next morning preheat the oven to 400 degrees. Melt butter
and divide between two jelly roll pans. Place soaked bread slices
without touching on buttered pans. Sprinkle with nuts. Bake for
20-25 minutes or until golden brown. Garnish with sliced banana and
serve with mango butter and coconut milk.
Mango butter:
1/4 C butter softened
1 ripe mango, peeled cut into small cubes
1 oz. honey
1/8 tsp. cinnamon
Blend butter in a food processor with mango, honey and
cinnamon until thoroughly combined.
2/7/08
These three recipes are very easy to prepare and so good. The
first one needs a slow cooker.
Fancy pulled pork
1 medium-size onion
6 fresh garlic cloves
2 (14 oz.) cans beef broth
1 (18 oz.) bottle Sticky Fingers original barbecue sauce or
your favorite one
1/3 C brown sugar
1/3 C cider vinegar
1/2 tsp. pepper
1 pork roast about (3 1/2 lbs.)
2 TBS. cornstarch
3 TBS. water
6 fresh hamburger buns
Remove ends and peel from onions; slice thickly and place in
slow cooker with garlic cloves. Stir in broth, barbecue sauce,
sugar, vinegar, and pepper; add pork roast. Cover and cook on high
6 to 8 hours or until pork is tender.
Remove pork from slow cooker. Combine cornstarch and water in
small bowl until blended. Stir into sauce mixture in slow cooker;
bring to a boil. Boil 4 to 5 minutes or until slightly thickened.
Meanwhile, shred pork using two forks. Strain sauce into
medium bowl. Discard onions and garlic. Serve pork on sandwich buns
topped with sauce. Makes six servings.
Pepperoni pulls
4 oz. pepperoni slices
1 green pepper, chopped
1 large onion, chopped
1 C of cherry tomatoes
1/4 C zesty Italian dressing
1 C shredded mozzarella cheese
1 pkg. (13.4 oz.) refrigerated pizza dough
Preheat oven to 400 degrees. Combine pepperoni, peppers,
onions, tomatoes and dressing in 13x9 baking dish sprayed with
cooking spray. Sprinkle with cheese. Unroll pizza dough; cut into
2-inch pieces with a sharp knife or kitchen shears. Place evenly
over the cheese. Bake 30 minutes; cool 10 minutes. Invert onto
platter carefully removing dish.
Chocolate brownie cookies
6 squares semi-sweet baking chocolate
4 squares unsweetened baking chocolate
6 TBS. butter
1 1/4 C sugar
3 eggs, lightly beaten
2 tsp. vanilla
1 C flour
1 tsp. baking powder
1/4 tsp. salt
2 C toasted chopped pecans
Preheat oven to 325 degrees. Microwave chocolates and butter
in large microwavable bowl on high 2 minutes or until butter is
melted. Stir until chocolate is completely melted. Add sugar; mix
well. Blend in the eggs and vanilla. Add to flour, baking powder
and salt; mix until well blended. Stir in pecans.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto
baking sheets. Bake 12 minutes or until cookies feel set to the
touch. Cool 1 minute; remove from baking sheet to wire racks. Cool
completely. Store in tightly covered container at room temperature
for up to one week.
1/31/08
This is the beginning of Super Bowl weekend. Whether you are just
watching the game with your family or are entertaining a crowd
here are some suggestions for the menu.
Cheesy buffalo chicken dip
1 pkg. (8 oz) cream cheese, cubed
1 1⁄2 cups finely chopped cooked chicken
1⁄2 cup blue cheese salad dressing
1⁄2 cup buffalo wings sauce
2 stalks celery, finely chopped
Mix all ingredients in medium microwavable bowl and microwave on
high for 5 minutes or until cream cheese is melted and mixture is
heated through. Stir after 3 minutes. Serve hot with Wheat
Thins or Triscuits or even celery sticks.
Tortilla soup
2 Tbs.. Italian dressing
2 cloves garlic, minced
2 cans (14 1⁄2 ounces each) chicken broth
1 1⁄2 cups water
6 small boneless skinless chicken breast halves
1 can (15 oz.) tomato sauce
Toppings
4 cups tortilla chips (about 6 oz.) coarsely crushed
1⁄2 cup shredded Cheddar and Monterey Jack cheese
1/3 cup sour cream
1 large avocado, peeled, pitted
2 Tbs.. chopped fresh cilantro
Mix dressing and garlic in large saucepan; cook on medium high
heat for 1 minute, stirring occasionally. Gradually add broth and
water, stirring until well blended. Add chicken. Bring to a
boil. Reduce heat to medium low; simmer 20 minutes or until
chicken is cooked through. Remove chicken from broth mixture; cool
slightly.
Pour broth through a fine mesh strainer; return broth to pan.
Shred chicken; return to pan. Stir in tomato sauce. Cook on
medium-high heat until heated through, stirring occasionally. Ladle
soup into eight bowls and garnish with toppings.
Sausage bread
1 lb. pork sausage
1⁄2 cup chopped onion
1⁄4 cup freshly grated parmesan cheese
1⁄2 cup Swiss cheese, grated
1 egg, beaten
1⁄4 tsp. Tabasco sauce
1 1⁄2 tsp. salt
2 Tbs.. chopped fresh parsley
2 cups biscuit mix (Bisquick)
2/3 cup whole milk
1⁄4 cup mayonnaise
Preheat oven to 350 degrees. Cook the sausage until the grease
is released and add onions, sautι until brown. Drain well and set
aside to cool. In a mixing bowl combine cheeses, egg, Tabasco, salt
and parsley. Add biscuit mix, milk and mayonnaise and stir until
just
blended. Do not over beat. Pour into greased 9 by 5 loaf pan and
bake 50 to 60 minutes. Yields one loaf to serve with your soup.
1/24/08
Since it is still cold outside (very cold!), I decided to send
you three more recipes to help keep you warm.
Tomato artichoke chicken
1⁄2 lb. boneless, skinless chicken
breasts
1⁄4 C flour
2 TBS. oil
1⁄2 C white wine
6-8 sprigs fresh thyme, rinsed
1 lemon for juice, rinsed
1 (14 oz) can artichoke hearts, drained
1/3 C Julianne cut sun-dried tomatoes
2 TBS. unsalted butter
1⁄2 tsp. kosher salt
1/8 tsp. pepper
2 TBS. grated parmesan cheese
Preheat large sautι pan on medium high 2 to 3 minutes. Cut
chicken into 1 inch chunks; place in zip top bag. Add flour; seal
bag tightly and shake to coat. Place oil in pan; swirl to coat. Add
chicken; cook 2 to 3 minutes turning once until chicken begins to
brown. Stir in wine; reduce heat to medium low and cook 2 to 3
minutes until liquid is slightly reduced. Remove stems from thyme,
reserving leaves only Squeeze juice of 1⁄2 lemon over chicken; stir in
remaining ingredients except thyme and cheese. Cover and cook 2 to
3 minutes or until chicken measures 165 degrees. Use a meat
thermometer to ensure doneness. Remove chicken from heat; stir in
thyme and sprinkle with cheese. Serves four.
---
Sweet orange shrimp
1 lb. large shrimp thawed
1-2 medium oranges for juice
1⁄4 C light mayonnaise
2 TBS. horseradish
1 TBS. honey
1 tsp. seasoned salt
1 TBS. oil
1 TBS. flour
Peel and de-vein shrimp, if needed. Cut oranges in half; squeeze
1⁄2 cup juice into medium bowl. Whisk in mayonnaise, horseradish,
honey and seasoned salt until blended; set aside.
Preheat large sautι pan on medium 2 to 3 minutes. Place oil in
pan and swirl to coat. Add shrimp; sprinkle with flour and cook 2
to 3 minutes stirring often until shrimp begin to turn pink. Stir
in orange juice mixture; reduce heat to medium and simmer 3 to 4
minutes stirring often. When shrimp are opaque and sauce thickens,
it will serve four.
---
French onion beef roast
1⁄4 C plus 2 TBS. flour, divided
1 boneless beef chuck roast (about 3 lbs.)
1⁄4 C oil
1 (10.5 oz.) can condensed French onion soup
1 (1 oz.) package dry onion soup mix
1 (4 oz.) can mushroom pieces, drained
2 pouches boil in bag rice
Preheat large sautι pan on medium high 2 to 3 minutes. Place 1⁄4
cup of the flour on plate. Dredge roast in flour, coating both
sides. Place oil in large sautι pan; swirl to coat. Add roast and
cook 4 minutes on each side to brown. Transfer roast to slow
cooker; place slow cooker heat setting on low. Reduce heat on large
sautι pan to medium low. Stir remaining 2 tablespoons flour into
drippings in pan; cook 1 minute, stirring until smooth. Stir in
soup, dry soup mixture and mushrooms then bring to a boil. Transfer
soup mixture to slow cooker.
Cook 8 to 10 hours or until meat pulls apart easily with a fork.
Twenty minutes before serving, fill medium saucepan 1⁄2 full
of water. Cover and bring to boil on high for rice. Add rice
pouches to boiling water; boil 10 minutes. Remove rice pouches from
water, allowing water to drain completely. Place rice in serving
dish and season if desired - serve roast and gravy over rice.
Serves six.
1/18/08
This week could be one you might say is celebrating garlic. It
is featured in all three of these recipes. Remember I think it
is supposed to keep vampires away just in case you need it for
that.
Baked garlic chicken
2 C sour cream
2 TBS. lemon juice
4 garlic cloves, minced
4 tsp. celery salt
4 tsp. Worcestershire sauce
2 TBS. paprika
1⁄2 tsp. pepper
8 boneless skinless chicken breast halves
2 C crushed butter-flavored crackers
1⁄2 C butter, melted
1⁄4 C vegetable oil
In a large shallow glass dish, combine the first seven
ingredients. Add chicken, turn to coat. Cover and refrigerate for 3
to 4 hours. Place cracker crumbs in a shallow bowl; roll chicken in
crumbs until coated. Transfer to a greased 13x9 baking dish.
Combine butter and oil; pour over the chicken. Bake, uncovered at
350 degrees for 50 to 60 minutes or until chicken juices run clear.
Eight servings.
Citrus garlic shrimp
1⁄2 C olive oil
1⁄2 C orange juice
1/3 C lemon juice
3 to 4 garlic cloves, minced
5 tsp. grated lemon peel
4 tsp. grated orange peel
1 tsp. salt
1⁄4 tsp. pepper
1 lb. linguine
1 lb. uncooked medium shrimp, peeled and deveined
shredded parmesan cheese and minced fresh parsley
In a blender or food processor, combine the first eight
ingredients; cover and process until blended. Pour into a large
skillet; heat through. Meanwhile, cook linguine according to
package directions. Add shrimp to garlic mixture; cook for 5
minutes or until shrimp turn pink. Thicken if desired. Drain
linguine; top with shrimp. Sprinkle with parmesan cheese and
parsley. Six servings.
Garlic cheese bread
1 pkg. (8 oz.) cream cheese, softened
1⁄4 C sour cream
1⁄4 C grated parmesan cheese
2 TBS. mayonnaise
2 TBS. minced fresh parsley
1 TBS. minced green onions
6-8 garlic cloves, minced
1 loaf French bread, cut into 1-inch slices
In a mixing bowl, combine the first seven ingredients. Beat
until blended. Spread on one side of each slice of bread and place
on ungreased baking sheet. Broil 4 inches from the heat for 3
minutes or until cheese is melted and lightly browned. 8 to 10
servings.
1/10/08
These recipes should warm everyone up. They are also easy to prepare and
need a slow cooker.
Teriyaki pork roast
3⁄4 C unsweetened apple juice
2 TBS. sugar
2 TBS. soy sauce
1 TBS. vinegar
1 tsp. ground ginger
1⁄4 tsp. garlic powder
1/8 tsp. pepper
1 boneless pork loin roast - about 3 lbs., halved
7 1⁄2 tsp. cornstarch
3 TBS. cold water
Combine the first seven ingredients in a greased slow cooker. Add
roast and turn to coat. Cover and cook on low for 7-8 hours or
until a thermometer inserted into the roast reaches 160 degrees.
Remove roast and keep warm. In a saucepan, combine cornstarch in
cold water until smooth; stirring in cooking juices. Bring to a
boil, cook and stir for 2 minutes until thickened. Serve with the
roast. Yields eight servings.
---
San Francisco chops
4 bone-in pork loin chops - 1 inch thick
1 to 2 TBS. vegetable oil
1 garlic clove, minced
1⁄4 C soy sauce
1⁄4 C red wine or chicken broth
2 TBS. brown sugar
1⁄4 tsp. crushed red pepper flakes
1 TBS. cornstarch
1 TBS. cold water
hot cooked rice
In a skillet, brown pork chops on both sides in the oil; transfer
to a slow cooker. Add garlic to drippings; cook and stir for about
1 minute or until golden brown. Stir in soy sauce, wine or broth,
brown sugar and red pepper flakes; cook and stir until sugar is
dissolved.
Pour over chops. Cover and cook on low for 7-8 hours or until meat
is tender. Remove chops. Combine cornstarch and cold water until
smooth; gradually stir into slow cooker. Return chops to slow
cooker. Cover and cook for at least 30 minutes or until slightly
thickened. Serve over rice. Yields four servings.
---
Tender barbecued chicken
1 broiler/fryer chicken 3 to 4 lbs., cut
up
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1 bottle (18 oz.) barbecue sauce
3⁄4 C regular cola
Place chicken in slow cooker. Top with onion and lemon
slices. Combine barbecue sauce and cola; pour over all. Cover and
cook on low for 8 to 10 hours or until chicken juices run clear.
Yields 4 to 6 servings.
---
1/3/08
Happy New Year to everyone. Here's some comfort food
to keep you warm.
Tasty turkey chili
2 TBS. vegetable oil
1 (8 oz.) container frozen vegetables including onions, peppers
and celery
1 TBS. roasted garlic
1 (20 oz.) package ground turkey
1 packet chili seasoning mix
1 (16 oz.) can chili beans, undrained
1 (10 oz.) can milder diced tomatoes and green chilies, undrained
1 (8 oz.) can tomato sauce
Preheat large sauce pan on medium high 2-3 minutes. Place oil in
pan; swirl to coat. Add vegetables and garlic; cook 6- 8 minutes,
stirring often until well browned. Reduce heat to medium; brown ground
turkey 5-7 minutes stirring until it crumbles and is well browned.
Stir in remaining ingredients. Bring to a boil; reduce heat to low
and simmer 10 to 12 minutes, stirring occasionally until thoroughly
heated and flavors are well blended.
---
Beef stroganoff
1 small yellow onion
1 TBS. butter
1 TBS. minced garlic
1 lb. ground beef
4 oz. sliced baby Portobello mushrooms, rinsed
1/4 tsp. salt
1/8 tsp. pepper
1/2 C flour
1 (8 oz.) package wide egg noodles
1 (10.5 oz.) can double strength beef broth
1 (8 oz.) container sour cream
Fill large pan half full of water. Cover and bring to a boil on
high for pasta. Peel and dice onion. Melt butter in large sautι pan on
medium high. Stir in onions and garlic; cook 1 minute stirring
occasionally. Add beef, mushrooms, salt and pepper then cook 5-7 minutes
stirring frequently until no pink remains.
Stir flour into beef mixture; cook 2 minutes. Stir pasta into
boiling water. Boil 7 to 8 minutes, cooking until tender. Slowly stir
broth into beef mixture; stir in sour cream. Reduce heat to medium and
simmer 7-8 minutes stirring occasionally. Drain pasta thoroughly; serve
beef mixture over pasta.
---
Gorgonzola potatoes
3/4 C crumbled gorgonzola cheese
1 C half and half
1 tsp. salt
2 TBS. flour
2 TBS. garlic butter
1 (20 oz.) pkg. refrigerated home styles sliced potatoes
1/4 C French fried onions
pepper to taste
Combine in microwave-safe bowl, cheese, half and half, salt and
flour.
Add butter and microwave on high 2 minutes or until hot. Stir in
remaining ingredients except onions. Cover and microwave on high 10
minutes, stirring once cooking until potatoes are tender. Top with
French fried onions and broil 3-5 minutes until golden brown. Serve.
Marysville Journal-Tribune
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