Thursday, March 17, 2011

Last Post Here

Hi everyone!

I've decided to incorporate my blogs.  It's too confusing to keep three going at once.  I'm combining my cooking blog, Recipe Soiree, with my main blog, Outside the Juice Box.  I hope you'll join me there.  You'll get all the great recipes that you get here daily, and weekly cooking tutorials; Also, weekly craft projects, frugal living tips and much more.  So, hop on over to http://outsidethejuicebox.blogspot.com/

Thanks so much for being part of this blog.  With so many blogs available, I'm so glad you decided to follow this one and I hope to see you at Outside the Juice Box

Wednesday, March 16, 2011

Erin Go Bragh! Lucky Charms Cupcakes


Happy St. Patrick's Day everyone!  I found the most adorable recipe on Betty Crocker's website. It was for Lucky Charms Cupcakes .  Mashmallow cereal, cake and frosting...oh, yeah baby, that's my kind of recipe!  So, of course I had to try it out and of course put my own twist on it.  The end result: super cute, super easy to make.  Here we go:

Ingredients

1 box of yellow cake mix (bake according to box directions.  Mine needed water, eggs and oil)
Lucky Charms
green colored sugar or white sugar and green food coloring
green food coloring
cupcake liners
1 can white frosting

Line your cupcake pans with cupcake liners. Mix your cake mix according to box directions.  



I added some green food coloring to make my batter more festive.









Mix until your color is completely blended.






 Bake cupcakes according to box directions. 




 Cool completely before you decorate.
While your cupcakes are cooling, make your green sugar, if you weren't able to buy green colored sugar. To do that, in a small bowl, pour about a 1/2 cup white sugar.  Add drops of green food coloring.  5-10-drops depending on how dark of a green color you want your sugar to be.  I added about 10 to mine.  Mix thoroughly and completely.  You will want the food coloring completely mixed in the sugar.




When your cupcakes have cooled,  frost with white frosting. Sprinkle with colored green sugar.  Then sprinkle with Lucky Charms cereal, be sure to include the marshmallows. Mine kept bouncing off, so I took a few at a time and pressed them lightly in the frosting.  It stayed just fine.  Sprinkle again lightly with green sugar.  Add a cute little St. Patrick's Day cupcake topper for added cuteness.   The ones I used on my cupcake are available at
Outside The Juice Box , my other blog. 




I hope you try making these.  They were alot of fun and very yummy, as you can see by the frosting covered faces of my little ones.





Irish Beef Stew

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7
cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef
and sauté until brown on all sides, about 5 minutes. Add garlic and
sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste,
sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine.
Bring mixture to boil. Reduce heat to medium-low, then cover and
simmer 1 hour, stirring occasionally.

2 While the meet and stock is simmering, melt butter in another
large pot over medium heat. Add potatoes, onion and carrots. Sauté
vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and
beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan
and spoon off fat. Transfer stew to serving bowl. Sprinkle with
parsley and serve. (Can be prepared up to 2 days ahead. Salt and
pepper to taste. Cool slightly. Refrigerate uncovered until cold,
then cover and refrigerate. Bring to simmer before serving.)

Irish Oatmeal Soda Bread

2 1/2 cups oatmeal
2 cups buttermilk
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Flour for dusting
1/2 teaspoon butter

In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.

In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little More flour.

Preheat the oven to 350º. Grease a 9-inch round cake pan with the butter.

Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan.

Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack.

Serve the bread warm with butter.
Yield: 6 to 8 servings

Butterscotch Fondue

2 cans sweetened condensed milk, 14 oz each
2 cups packed brown sugar
1 cup butter, melted
2/3 cup light corn syrup
1 tsp. vanilla
1/4 cup rum or milk
1/4 cup milk
Assorted dippers, such as apple slices, strawberries, orange sections, cookies and/or cubed brownies
 
In 4 quart slow cooker, stir together sweetened condensed milk, brown sugar, melted butter, corn syrup, and vanilla. Cover and cook on low setting (do not use high setting) for 1 to 2 hours.Whisk in rum and milk until smooth. Serve at once or keep warm, covered, on warm setting for up to 2 hours, stirring occasionally to keep from scorching. Serve fondue with dippers, swirling pieces as you dip. Makes about 20 servings

Tuesday, March 15, 2011

Chicken Stuffed Shells

1 box large pasta shells, cooked and drained
2 c. cooked, diced chicken
1 box chicken stuffing mix
2 cans cream of chicken soup
1 soup can milk


Prepare stuffing mix. Mix in chicken and one can of cream of chicken soup. Stuff into shells. Place in casserole dish. Mix soup and milk together, pour on top. Bake at 350 for 30 minutes, covered

Delmonico Potato Casserole

3 Tbsp. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
2 1/2 cups heavy cream
1 1/2 cups low sodium chicken broth
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
1/8 tsp. grated nutmeg
Salt and pepper
1 tsp. grated zest and 2 tsp. juice from 1 lemon
5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
3/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh chives
 
Adjust oven rack to upper middle position and heat oven to 450. Melt 1 Tbsp. butter in Dutch oven over medium high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream,1  cup broth, Yukon Golds, nutmeg, 2 tsp. salt, and 1 tsp. pepper. Bring to boil, reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice. Transfer potato mixture to 13 x 9 inch baking dish. Bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium high heat. Cook shredded potatoes until beginning to brown,a bout 2 minutes. Add remaining cream, remaining broth and 1/2 t. pepper to skillet. Cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 Tbsp. chives. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve. Serves 8 to 10

Antipasto Kabobs

16 refrigerated cheese filled tortellini, about 2 oz
6 oz. thinly sliced salami or other thinly sliced cooked meat
1 can artichoke hearts, drained and halved or quartered, 14 oz
16 large pimiento stuffed green olives
16 pickled banana peppers or small pepperoncini salad peppers
16 red or yellow cherry tomatoes
1 recipe herb balsamic vinaigrette or 2/3 cup bottled Italian salad dressing, recipe follows
Cook pasta according to package directions; drain. Rinse with cold water; drain well. Fold salami slices in half; roll up. On sixteen 6 inch wooden skewers, thread salami rolls, tortellini, artichoke pieces, olives, peppers, and tomatoes. Put kabobs in single layer in shallow plastic storage containers. Drizzle Herb Balsamic Vinaigrette over kabobs. Cover land chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kebabs. Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese for the tortellini
Herb Balsamic Vinaigrette: In screw top jar, mix 1/3 cup olive or or salad oil; 1/3 cup white balsamic, balsamic or red wine vinegar, 1 Tbsp. snipped fresh thyme, oregano, or basil, or 1/2 tsp. dried thyme, oregano or basil and 1 clove garlic, minced. Cover and shake well.

Cherry Cheesecake Cookie Bars

4 1 ounce each, unsweetened baking chocolate, broken into pieces
1 cup butter, (2sticks)
2 1/2 cups sugar, divided
4 eggs
1 teaspoon vanilla extract
2 cups flour
1, 8 ounce package cream cheese, softened
1 3/4 cup mini kisses (milk chocolate or semi sweet), (10 oz)
baking pieces, divided
1/2 cup chopped red or green Maraschino cherries (optional)
1/2 teaspoon almond extract
few drops red food coloring (optional)

Heat oven to 350 degrees. Grease 13x9x2 baking pan.

Place baking chocolate and butter in microwave-safe bowl. Microwave on High 2 to 2 1/2 minutes, stirring after each minute until mixture is melted. Beat in 2 cups sugar, 3 eggs and vanilla until blended.
Stir in flour; spread batter in prepared pan.
Beat cream cheese, remaining 1/2 cup sugar and remaining 1 egg
together. Stir in 1 1/4 cups mini kisses, cherries and almond extract. Add food coloring, if desired.

Drop by spoonfuls over top of chocolate mixture in pan. Bake 35-40 minutes or just until set.
Remove from oven, immediately sprinkle remaining 1/2 cup
mini-kisses over top.
Cool completely in pan on wire rack.
Cut into bars. Cover, refrigerate leftover bars.
Makes 3 dozen bars.

Monday, March 14, 2011

Mashed Potato Meatloaf

.
  1 1/2 lbs. Ground beef
  1 1/2 cups leftover stuffing or 6 oz. Package stuffing mix
  3/4 cup ketchup
  2 large eggs
  2 cups cold leftover mashed potatoes
  1 cup shredded cheddar cheese
 
Mushroom Gravy
.
  3 Tbsp. Butter
  3/4 cup sliced mushrooms
  1 tsp. Minced garlic
  3 Tbsp. Flour
  1 1/2 cups beef broth
  Salt and pepper, to taste
 
Preparation:
.
Preheat oven to 350 degrees.
 
Place ground beef, leftover stuffing or stuffing mix, ketchup and eggs in a large bowl. Mix with your hands. Form a loaf and place in a 9 x 13 baking dish. Bake 50 minutes.
 
Remove meatloaf from oven. With your clean hands, spread the mashed potatoes over the meatloaf. Smooth with a spatula. Sprinkle cheese on top.
 
Return meatloaf to oven. Bake another 10 minutes or until cheese is melted and meatloaf is cooked to 160 degrees F.
 
Let meatloaf rest 10 minutes before cutting. In the meantime, make the mushroom gravy: Heat butter in a skillet over medium heat. Add mushrooms and garlic. Cook until mushrooms are browned.
 
Sprinkle flour over mixture. Whisk constantly for 1-2 minutes. Add beef broth. Cook, whisking frequently, until thickened, 10 minutes. Taste and adjust seasonings. Serve meatloaf sliced, with gravy.  

Peanut Butter Ho Ho Cake

1 Duncan Hines devils food cake mix
  1 cn Betty Crocker creamy deluxe Chocolate frosting
  1/2 c Butter; room temp
  5 TB Crisco
  1 c Sugar
  1/2 c Milk; room temperature
  3 TB Flour
  3/4 c Peanut butter
 
Prepare cake mix and bake in a 9 By 13 Cake pan. Let cool.
 
Cream butter, Crisco, and sugar. Add milk, flour, and peanut butter. Blend and whip until fluffy. Spread on cooled cake. Refrigerate a few hours until filling is thoroughly chilled. Remove foil lid from can of frosting and microwave until the mixture thins and is pourable. Check at 5-8 second intervals by stirring. It probably won't take longer than 30 seconds. You don't want the filling warm. Pour frosting over chilled cake until evenly spread. Refrigerate again unil frosting is chilled.

Savory Chicken Bites

Makes 32 chicken appetizers                 
 
  1 package (8 ounces) cream cheese, room temperature
  1/2 teaspoon lemon juice
  1/2 teaspoon dried leaf basil, crushed
  1/4 teaspoon onion powder
  Dash thyme leaves, crushed
  1 cup minced cooked chicken
  1/4 cup finely chopped celery
  1 jar (2 ounces) chopped pimiento, drained
  2 cans (8 ounces each) crescent rolls
  1 egg, beaten
  1 teaspoon sesame seeds, optional
 
Combine cream cheese, lemon juice, basil, salt, thyme; mix until well blended. Stir in chicken, celery, and pimiento; mix  well.
                 
Separate dough into eight rectangles, firmly pressing the perforations to seal. Spread cream cheese mixture over each      rectangle, leaving 1/2 inch uncovered on one long edge. Roll up, starting with the long edge which has cream cheese right  to the edge; seal edges. Brush rolls with egg; sprinkle with sesame seeds. Cut each roll into 4 portions. Place chicken    bites, seam side down, on lightly greased baking sheet. Bake at 375° for 15 to 20 minutes, until golden brown. Serve       immediately.

Apple Puff Pancake

  2 Tbs butter
  2 eggs
  1/2 cup milk
  1/2 cup flour
  Pinch of salt
  2 Tbs brown sugar
  1/4 tsp cinnamon
  1 apple, peeled, cored, and thinly sliced
 
Preheat the oven to 400.
 
Melt the butter in a pie pan in the oven as it's heating and swirl it around to coat the edges.
 
Mix together the eggs, milk, flour, and salt.
 
Sprinkle brown sugar and cinnamon over the melted butter. Lay the apple slices down in the butter. Pour the batter over the apple and bake for 30-35 minutes.
 
Take it out and turn it over onto a serving plate. Cut in slices and serve. Sprinkle with powdered sugar, if desired.

Chicken and Biscuit Pie

  2 cups biscuit mix and about 1/2 cup milk
  6 tablespoons butter
  6 tablespoons flour
  Dash pepper
  Dash mace or nutmeg
  1/2 teaspoon Worcestershire sauce
  Dash of fines herbs or thyme
  1 cup half-and-half
  1 1/2 cups chicken broth
  12 small white onions, peeled, cooked, and drained
  4 cups cooked diced chicken
  1 1/2 cups frozen peas and carrots, cooked until just tender and drained
 
Prepare biscuit dough with biscuit mix and milk. On a lightly floured bowl, pat out dough to about 1/2-inch thickness; cut into 9 biscuits about 2 1/2 inches in diameter. Cut remaining dough into tiny biscuits, rounds or squares.
                 
Melt butter in saucepan; add flour, stirring until smooth and bubbly. Add pepper, mace, Worcestershire sauce, herbs, milk, and chicken broth. Cook, stirring, until thickened.
                 
Arrange onions, chicken, and peas and carrots in a lightly buttered 2-quart casserole; pour sauce over all. Arrange     biscuits around top of pie. Brush with more half-and-half or milk. Bake chicken pie at 425° until browned and done, about  25 to 30 minutes.

Friday, March 11, 2011

Booze Cake

1 1/2 cups raisins
2 cups water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 egg
1 cup chopped walnuts
2 tablespoons bourbon

Bourbon Hard Sauce Frosting:
1/4 cup butter, softened
3 cups confectioners' sugar
1 egg, slightly beaten
1 tablespoon bourbon

In saucepan simmer raisins and water uncovered 20 minutes; drain, reserving 3/4 cup liquid; cool.
Stir together flour, baking soda, salt and spices; set aside.
In large bowl of electric mixer cream butter and sugar until fluffy. Add egg and beat until well blended. At low speed add flour mixture to creamed mixture alternately with reserved liquid. Sir in raisins, chopped walnuts and bourbon. Divide batter between two greased and floured 8-ich pans. Bake in center of preheated 350 degree F oven about 20 to 25 minutes or until cake springs back when touched with a finger. Cool pans on racks 10 minutes, then invert on racks, turning layers top-side up. Fill and frost with Bourbon Hard Sauce Frosting.

Bourbon Hard Sauce Frosting: Cream butter, then gradually beat in 3 cups confectioners' sugar, egg and bourbon until smooth

Ritz Cracker Chicken

1-2 lbs chicken, cooked, and shredded.
1 1/2 cup sour cream
1 can Cream of Chicken Soup
9oz box of Ritz crackers, crushed (About 2 sleeves)
1 T poppy seeds
1 cube butter or margarine.
1 TB seasonings - I use garlic and Herb
Garlic
Salt and Pepper
Rice

Melt Butter. Add crushed crackers and poppy seeds. Mix, and set aside.
Mix Sour Cream, Chicken, and Soup. Season with Herbs, Garlic, Salt and Pepper.
Press 1/2 of the cracker mixture into the bottom of a 9x13 dish.
Add 1/2 of the leftover crackers to the chicken mix.
Spread chicken mix over the crackers in the pan.
Sprinkle remaining crackers over the top.
Bake at 350 for 30 min.
Serve over rice.

Blue Cheese and Garlic Burgers

2 pounds ground chuck
4 ounces blue cheese
2 Tablespoons garlic, minced and drizzled with olive oil
sea salt and freshly ground pepper
1 loaf of good Italian bread, halved and cut into 4 sections


Preheat your grill. Form the meat into 8 equal balls. In 4 of the balls press them down making an indentation for an ounce of the cheese and 1 ½ teaspoons garlic and olive oil mixture. Sprinkle with a small amount of sea salt and a generous twist of black pepper. Take another portion of beef and flatten it in your hand — this is the "lid" for our filled burgers — and place it right on top of the filled half and seal lightly around the edges.
While meat is grilling over hot coals (4 to 5 minutes per side), scoop out some of the inside of bread sections and grill the bread until charred marks appear. When the burgers are done place them inside the bread that has been partially hollowed out and top with your favorite condiments.
Yield: 4 servings

Garlic Pita Chips

2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed

Heat oven to 350� F.
Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.
Combine oil and garlic in a bowl.
Stack the rounds and then cut into 8 wedges.
Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.
Makes 32 chips, 8 chips per serving.

Thursday, March 10, 2011

Orange You Glad You Stopped By Icecake

Cake:
1 box yellow cake mix
1 can mandarin oranges, plus juice
4 eggs
1/2 cup oil

Icing:
1 box (3 ounces) instant vanilla pudding
1 container (8 ounces) whipped topping
1 can (20 ounces) crushed pineapple, plus juice


Combine all the cake ingredients in a mixing bowl. Beat together for at least three minutes. Pour into desired size pan. Bake at 350 degrees F for 25 to 30 minutes. Cool.

To make icing, mix all ingredients in a bowl. Spread over cooled cake

Chipotle Sweet Potato Soup

1 tablespoon unsalted butter
1 1/2 cups thinly sliced onions
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
4 cloves garlic, minced
6 cups (1 inch chunks) sweet potatoes, 3 lbs.
1 chipotle chile in adobo sauce
4 cups fat free low sodium vegetable broth
1 cup half and half
3 tablespoons fresh lime juice
Sour cream for garnish
Chopped fresh chives for garnish

Melt butter in stockpot over medium high heat. Add onions, brown sugar, salt and cinnamon and sauté for 4 minutes or until onions are light brown. Add garlic and sauté for 1 minute. Stir in sweet potatoes and chipotle chile and sauté for 10 minutes. Stir in broth and bring to a boil. Reduce heat to low. Simmer for 25 minutes or until sweet potatoes are tender, stirring occasionally. Remove from heat and cool for 5 minutes. Pour 1/2 of the sweet potato mixture into a blender and process until pureed. Pour puree into a soup tureen and cover to keep warm. Repeat process with the remaining sweet potato mixture. Heat half and half in microwave safe bowl on high for 30 seconds or until hot. Stir the half and half and lime juice into soup and garnish with sour cream and chives. Serves 9

Southwestern Crustless Quiche

1/2 cup butter, 1 stick
1/2 cup flour
6 extra large eggs
1 pound Monterey Jack cheese, cubed or shredded
2 cups cottage cheese
1 cup milk
3 oz. cream cheese, softened
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon white pepper
2 cans artichoke hearts, drained, chopped, 14 oz. each

Melt butter in pan until melted. Stir in flour. Cook over medium low heat until smooth, stirring constantly. Whisk eggs in a bowl until blended. Stir in flour mixture, Monterey Jack cheese, cottage cheese, milk, cream cheese, baking powder and salt and white pepper. Arrange chopped artichokes over bottom of greased 9 x 13 inch baking pan. Spoon cheese mixture over top. Bake at 350 for 40 minutes. Serves 6 to 8

Hawaiian Steak

2  3-ounce beef filets or sirloin steaks
2 teaspoons brown sugar
4 tablespoons pineapple juice
2 pineapple rings
Salt and pepper to taste

Directions
Sprinkle both sides of the steaks with the brown sugar. Season with salt and pepper. Place the steaks in a baking pan. Drizzle with the pineapple juice and place one pineapple ring on top of each steak. Cover pan with foil.

Bake at 350 degrees F for 30 to 40 minutes, depending on desired doneness, uncovering during last five minutes of baking time.

Suggestions
Makes two servings.

Cheddar-Corn Rolls

4 to 4 1/2 cups all-purpose flour
  3/4 cup cornmeal
  2 packages active dry yeast
  1 1/4 cups buttermilk or sour milk
  1/4 cup sugar
  3 tablespoons butter or cooking oil
  3 tablespoons Dijon-style mustard
  2 teaspoons salt
  1 cup shredded sharp cheddar cheese (4 ounces)
  2 eggs
  Roasted Red Pepper Butter (optional)
 
Directions
.
In a large bowl, combine 1-1/2 cups of the flour, the cornmeal, and yeast; set aside.
 
In a small saucepan, combine buttermilk, sugar, butter, mustard, and salt. Heat and stir until mixture is lukewarm (120F to 130F). Add buttermilk mixture, cheese, and eggs to flour mixture.
 
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in as much of the remaining flour as you can.
 
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place dough in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
 
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2 1/2-inch muffin cups.
 
Divide each dough half into 36 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place three balls in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
 
Preheat oven to 375 degrees. Bake for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from muffin cups; cool slightly. Serve warm. If desired, serve with Roasted Red Pepper Butter..
 
 
Make Ahead: Prepare as directed through step 6, except do not let rise after shaping. Cover the muffin pans and refrigerate for at least 4 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes. Continue as directed in step 7.
 
To Bake Ahead: Layer cooled rolls between waxed paper in an airtight container; seal. Store at room temperature for up to 24 hours. To serve, preheat oven to 350. Remove rolls from container; wrap rolls in foil. Bake about 15 minutes or until warm.
 
Roasted Red Pepper Butter: Well drain 1/4 cup chopped bottled roasted red sweet peppers; pat dry with paper towels. In a food processor, combine the chopped peppers; 1/2 cup butter, softened and cut up; and 1 clove garlic, minced. Cover and process until well mixed

Broccoli and Chicken Chowder

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 (16-oz. ) bag baby carrots
1 medium onion, chopped
1 cup water
2 stalks celery
1/2 tsp. minced garlic
1 (14 1/2-oz. ) can chicken broth
1/2 tsp. black pepper
1 (10 3/4-oz. ) can cream of broccoli soup
1/2 cup milk
2 tbsp all-purpose flour
1 (8-oz. ) pkg. frozen chopped broccoli, thawed

Place all ingredients into slow cooker, except the cream of broccoli soup, milk, flour and broccoli. Cook on low for 8 hours. Combine cream of broccoli soup, milk and flour and whisk together. Add to slow cooker along with broccoli and cook for an additional 45 minutes. Serve with cornbread or a simple green salad. Serves 4-6

Praline Apple Waffle Cookies

1/2 c  Powdered sugar
1/4 ts Cinnamon
1 1/4 c  Firmly packed brown sugar
1/2 c  Butter, softened
2  Eggs
1 tsp Vanilla
1 1/2 c All Purpose Flour
1 tsp Baking powder
1 tsp Cinnamon
1/2 tsp Salt
1/8 tsp Nutmeg
1/2 c  Shredded, peeled apples
1/2 c  Finely chopped pecans
 
Heat waffle iron to medium-low.
In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well.

Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 t cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.

Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are deep golden brown.
Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough.

Topping:

In small bowl, combine powdered sugar and 1/4 t cinnamon; mix well. Dust top slightly warm cookies.
Serve warm or cool. Store in tightly covered container.

Wednesday, March 9, 2011

Peanut Butter Striped Delight


35 OREO Cookies
6 Tbsp.  butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup  sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1/3 cup  peanut butter
Process cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.

Country Salisbury Steak




1-1/2 lb. extra-lean ground beef
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup  chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup  KRAFT Original Barbecue Sauce
Heat oven to 375ºF.
Mix meat, stuffing mix, 1-1/4 cups water and onions until well blended. Shape into 6 (1/2-inch-thick) oval patties. Place in 15x10x1-inch pan.
Bake 25 min. or until done (160°F). Meanwhile, cook mushrooms in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until tender, stirring occasionally. Stir in barbecue sauce and remaining water; simmer on low heat 1 to 2 min. or until heated through.
Serve meat patties topped with sauce.

Crab Stuffed Mushrooms

12- 14 stuffing mushrooms (medium size)
1 Tablespoon of butter
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. - drained and chopped up)
1/2 cup of mayonnaise
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor
salt and pepper to taste


Melt the butter in a frying pan and saute the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until the mixture sticks together.
Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushroom with the bread crumb mixture and pat into a ball.
Put mushrooms on a baking tray (does not require to be greased) and bake for about 25 minutes at 350 degrees Fahrenheit or until mushroom caps start to brown.

Sweet Onion & Fried Chicken Salad

1 large head leaf lettuce, or a combination of lettuces
8 cherry tomatoes, halved
1/2 cup sliced mushrooms
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse-grind black pepper
1/3 cup milk
2 whole chicken breasts, halved, boned, and cut into 1/2-inch strips
1/2 cup peanut oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1 tablespoon fresh tarragon, or 1 teaspoon dried tarragon
salt
pepper
1 large sweet onion (such as Vidalia or Texas 1015 SuperSweet), thinly sliced
Arrange lettuce leaves, tomatoes, and mushrooms on 4 salad plates; set aside.

In a shallow bowl, mix flour with 1/2 teaspoon salt and coarse-grind pepper. Place milk in a separate bowl. Dip chicken strips into milk and then into flour mixture to coat. Fry chicken in hot oil on both sides for a total of 5 minutes or until golden brown. Drain chicken on paper towels, reserving drippings in pan.

Stir vinegar into drippings, scraping bottom and sides of pan. Pour vinegar mixture into a mixing bowl and stir in mustard. Add shallots and tarragon and season with salt and pepper; set dressing aside.

Arrange chicken strips and onion slices on top of salads. Serve with mustard-tarragon dressing on the side. Makes 4 servings

Monday, March 7, 2011

Groovy Man! Tie Dye Cupcakes


Far out!  These flower power cupcakes were not only yummy, but super fun to make.  A great way to get the kiddies involved in the kitchen.  We made these for our weekly craft night, but I think they would be great for a spring party or birthday party.  Hope you have as much fun making them as we did!


Ingredients
1 box of white cake mix
food coloring ( 4 different colors)
cupcake liners
white icing



Prepare your cake batter as directed on the back of the box.  Separate the batter into four little bowls. 
Choose 4 different colors of food coloring.  This is a great part for the kiddos to help with.  Have them add a few drops (or more depending on how dark you want your colors to be) and mix.  Hint: once you have the little ones add the color, recap and put them out of reach.   By the time I went to go get the cupcake liners and return to the table, all of 2 minutes, my son had turned my pink batter, an ugly purple, while my little girl was busy smearing drops of orange all over my table top like it was finger paint.  No...I'm not kidding.




I let my baby girl fill the muffin pans with liners and my boy, fill the liners with batter.  A bit messy and drippy, but all in all not too bad at all I thought.  Carefully spoon one color at a time in layers, for example, Using a tablespoon, I had him add one spoon of blue, gently tapped so spread it out, then we added a tablespoon of yellow, then green, and topped it off with a bit of purple.  We varied the color we started off with, then layered with so that the cupcakes would have some variety.



We followed the cooking directions on the back of the box.  When the timer beeped, tested them with a toothpick to make sure they were done and let them cool completely. 



Frosted them with some fluffy white icing and then of course we had to sample our blast from the past cupcakes. 



Very yummy, as you can tell by my baby girl's frosting covered face.



Saturday, March 5, 2011

Apple Enchiladas

21 oz. Can apple pie filling
  6 8" flour tortillas
  1 t. Cinnamon
  1/3 c. Margarine
  1/2 c. Maple syrup ** (See Note)
  1/4 c. Water
 
Divide pie filling among the tortillas. Spread so they are evenly covered. Sprinkle each with cinnamon. Roll up and place seam-side down in a lightly greased square baking dish. Simmer margarine, syrup, and water in pan for 3 minutes, stirring constantly. Pour over enchiladas. Bake at 350 degrees for 20 minutes. Serve warm with ice cream or whipped topping, if desired.
 
NOTE ** You can make this recipe even cheaper by making your own maple syrup. (recipe follows)
 
Maple Syrup:
.
  3 c. Granulated sugar
  1 1/2 c. Water
  3 T. Molasses
  1 t. Maple extract
 
Place all ingredients in a pan and stir until it boils and the sugar is dissolved. Cool, then pour into container.

Irish Shamrock Cookies

1/2 cup
butter,
softened
1 (3 ounce) package instant pistachio
pudding mix
1 1/3 cups baking mix
1
egg
1 tablespoon granulated sugar

Heat oven to 350 degrees F. Lightly grease baking sheet.

Cream together butter or margarine and pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured surface roll out the dough
to 3/8-inch thickness and cut into cookies with a shamrock cookie cutter. Place cookies on the prepared baking sheet and bake for 9 to 10 minutes or until
lightly browned on the edges. Let cookies cool on rack.

Frost with green colored icing, if desired.

Makes 1 1/2 dozen cookies

Beef Diablo (Crockpot)

4 lbs. pot roast, boneless beef/arm
3 potatoes, peeled/sliced
1 onion, sliced
2 Tbsp. flour
1 Tbsp. prepared mustard
1 Tbsp. chili sauce
1 Tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar

Trim all excess fat from roast. Place potatoes and onion in bottom of Crockery Pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in Crockery Pot on top of potatoes and onions.
Cover and cook on low setting for 10 to 12 hours (high 5 to 6).

Friday, March 4, 2011

Hamburger Creole Pie

1 pastry crust, unbaked
1 lb. ground beef
1 can whole tomatoes, 16 oz
1 can corn, 12 oz
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup flour
1/2 t. salt
1/2 t. chili powder
1/2 t. pepper
3 green pepper rings

Heat oven to 400. Prepare pastry or use store bought kind. Cook and stir ground beef in skillet until brown. Drain. Drain tomatoes, reserving 1/4 cup liquid. Stir tomatoes, reserved tomato liquid, corn, with liquid, and the remaining ingredients except green pepper rings into beef. Heat to boiling. Reduce heat. Simmer uncovered, stirring constantly until thickened, about 1 minute. Spoon beef mixture into pastry lined pie plate. Bake until crust is golden, 20 to 30 minute. Garnish with green pepper rings. Serves 6

GRILLED SALMON WITH HONEY-LIME BUTTER

2 salmon filets (about 1 pound each)
1/2 cup vegetable oil
1/2 cup lemon juice
2 green onions, thinly sliced
2 tbsp. chopped fresh parsley
1/4 tsp. dried rosemary
1/4 tsp. salt
1/8 tsp. pepper
Honey-Lime Butter (recipe below)
.
1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade.
2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork.  Serve with Honey-Lime Butter.  Yield: 4 servings.
.
HONEY-LIME BUTTER
1/4 cup butter, softened
1 tbsp. lime juice
1 tbsp. honey
1 small clove garlic, minced
1/2 tsp. finely grated lime peel
1/8 tsp. crushed red pepper flakes
.
1.  Beat all ingredients in a small bowl until well blended.  Shape butter into a roll about 1-inch in diameter.  Wrap in plastic wrap and chill.  Cut into slices and serve with salmon.  Yield:  about 1/3 cup.

Praline Recipe from 1879

This is what pralines really tasted like in the 1800's. Most of today's pralines have milk in their recipes and are not the authentic taste. The Godchaux Sugar Refinery was an old company
in New Orleans , LA. If you don't cook this long enough, put it back and cook longer. If you've cooked it too long and it gets hard before you've finished "dropping...", add a little more
water and return to simmer once more. (From an old Godchaux Sugar Refinery recipe book printed approx. 1879)

3 cups white sugar
 1 cup light brown sugar
 1-1/2 cups water
 3 cups broken pecan meats (you can use halves; I prefer pieces)
 1 tbsp butter or margarine
 1 tsp. vanilla

Place sugars and water in larger heavy pot. Bring to boil. When sugars are dissolved, add pecans. Turn heat down and allow mixture to gently simmer uncovered, stirring occasionally.
Cook for approx. 15 - 20 minutes..."until the mixture grains when metal spoon is rubbed against side of pot."
(this is direct wording from original copy)

Green Beans with Tomatoes and Herbs

1 tablespoon olive or canola oil
 1 clove garlic (finely chopped)
 1 small onion (finely chopped)
 1 can (14 ounces) crushed tomatoes
 1/4 teaspoon dried basil
 1/8 teaspoon pepper
 1 pound green beans
 
Rinse green beans under cold water, then snap off and discard the stem ends as well as the tail ends, if you like. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Shell lima beans by cutting off the end of the pod and opening to remove the beans. Rinse the beans after shelling.
 
In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.
 
Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.
 
Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.

Ritz Cracker Cake

60 Ritz Crackers mashed in plastic bag to crumbs
1/4 cup softened butter
1/2 gallon French Vanilla Ice Cream melted, but not soupy (get good
ice cream)
2 small packs instant coconut cream pudding mix
1-1/4 cups cold whole milk
1 tub of whipped cream

Take about two-thirds of the crushed crackers and add to the softened butter
(start with less, you can always add more) and mix
together until it forms a "wet" mix that can be pressed into the bottom of a 9 x
13-inch baking pan.

Mix the pudding into the milk and stir in the softened ice cream. Pour over the
pressed cracker/butter crumbs.
Cover the top with whipped cream and sprinkle the remaining cracker crumbs on
top.
It must be kept cold, and it's best if it sits for an hour or so before served.

NOTE: If you don't care for coconut cream, you can use 1 pack vanilla and 1
pack banana cream, or whatever you like.

Thursday, March 3, 2011

Chicken Fajitas with Pico de Gallo

5 oz. chicken breast, marinated in fajita seasoning
1/2 tomato
4 oz. onion
2 oz. peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos

Place marinated chicken on clean lightly oiled broiler. Cook chicken until it
reaches minimum temperature of 165 degrees. Slice chicken into 32 to 40
pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14
seconds. Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh
jalapenos.

Pico de Gallo
3 large tomatoes diced
1 large onion diced
2 TB diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 TB olive oil
1 TB white vinegar

Mix all ingredients together in large container until well blended. Allow to
set for at least 6 hours, it is better if allowed to sit overnight.

Makes: 1 cup.

Banana Muffins With Mascarpone Cream Frosting

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
1 ( 3-ounce ) package cream cheese, at room temperature
6 tablespoons ( 3/4 stick ) unsalted butter, at room temperature
1/3 cup mascarpone cheese, at room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat oven to 325 degrees F. Whisk flour, baking soda, salt, baking powder, cinnamon and nutmeg in medium bowl to mix.
Beat sugar, oil, eggs and vanilla in large bowl to mix. Stir in banana. Add dry ingredients and stir until just mixed. Divide batter among prepared muffin cups. Bake on middle oven rack until tops are golden brown and tester inserted into center comes out with no crumbs attached, about 25 minutes. Transfer muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
For Frosting: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Beat in mascarpone cheese, then beat in honey. Spread frosting over muffins. Sprinkle with walnuts. Makes 18 servings.

Civil War Cake

1 cup sugar
1/2 cup shortening
1 t. vanilla
1/2 cup milk
1 egg
2 1/2 cups flour
3 t. baking powder
1/2 t. salt
8 oz. dried apples
3/4 cup sugar
Water

Cream together sugar, shortening, and vanilla. Add egg and milk and mix well. Add flour, salt and baking powder. Divide into 4 or 5 parts, shape into balls roll out thin, like cookie dough, to size of a plate. Bake on cookie sheet at 325 until light brown. Put dried apples in pan and cover with water. When almost done, sweeten with 3/4 cup sugar, mash with potato masher. If too runny, pour off some liquid. Allow apples to cool before stacking cake layers with apples between each layer. Don't put apples on top. Just before serving, sprinkle with a little granulated sugar on top. Best if cooked the day before serving. Trim cake to an even round shape as you are cutting it to serve.
Note: A freed slave taught her former mistress to bake this cake. Mother passed the recipe to daughter by word of mouth until recent times, when it was written down by Eunice Phillips Clark.
Source: Jean Duff Alligator

Pork Chop Potato Casserole

6 Pork chops
  1 can Cream of celery, or mushroom
  1/2 cup Milk
  1/2 cup Sour cream
  Salt and pepper
  24 ounces O'brien potatoes, or hash browns
  1 cup shredded Cheddar cheese
  1 can Durkee onions
 
Brown pork chops in a small amount of oil. Sprinkle with salt and pepper.
 
In a large bowl combine potatoes, soup, milk, sour cream, 1/2 cup shredded cheese, and half of the fried onions. Spoon into 13x9 baking dish. Arrange pork chops and cover. Bake at 350 for 40 minutes. Top with remaining cheese and onions and bake 5 minutes longer, uncovered.

Tuesday, March 1, 2011

Butterfinger Crumb Cake

 (18.25 ounce) box chocolate cake mix
2 small boxes vanilla instant pudding
4 cups milk
2 large Butterfinger candy bars, chopped
1 (12 ounce) container frozen whipped topping, thawed

Prepare and bake cake according to instructions on box in a greased 9 x 13-inch pan. Allow cake to cool, then crumble into bowl.

Mix instant pudding with milk until set. Pour half the pudding in the bottom of a large glass bowl. Sprinkle half the cake crumbs over pudding. Pat cake into pudding. Sprinkle 1/3 Butterfinger crumbs over pudding and cake crumbs. Layer remaining pudding, then press remaining cake crumbs into pudding. Sprinkle 1/3 Butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining Butterfinger crumbs over whipped topping.

No Bake Chocolate Cake

1 cup unsalted butter, plus extra for greasing
8 oz. semisweet chocolate
3 T. black coffee
1/4 cup light brown sugar
A few drops of vanilla extract
2 2/3 cups crushed graham crackers
1/2 cup raisins
3/4 cup walnuts, chopped

Grease and line a 8 inch loaf pan with parchment. Put the chocolate, butter, coffee, sugar and vanilla extract in a pan over low heat and stir until chocolate and butter have melted, the sugar has dissolved and the mixture is well mixed. Add the crushed crackers, the raisins and walnuts and stir well. Spoon mixture into prepared loaf pan. Let set for1  to 2 hours in the refrigerator. Cut into slices and serve.

End-of-the-Garden Casserole

1 pound medium potatoes, thinly sliced
1 medium zucchini, thinly sliced
1/2 pound medium onions, thinly sliced
1 small eggplant, peeled and sliced
1 pound medium tomatoes, sliced
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

Layer half of the first 10 ingredients in a 3-qt. baking dish coated with nonstick cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375° for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned. Yield: 8 servings

Five Layer Quiche

16 oz. whole green chiles, drained
1 lb. bacon, cooked crisp and crumbled
1 small onion, chopped
1 lb. Monterey jack cheese, shredded
1 lb. cheddar cheese, shredded
12 eggs
 
Preheat oven to 350. Slit the green chilies, lengthwise to but not through the other side and lay flat over the bottom of a 9 x 13 inch baking pan. Sprinkle with the bacon, onion, Monterey jack cheese and cheddar cheese in the order listed. Whisk eggs in a bowl until blended and pour over the prepared layers. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. For variety, add some of your favorite ingredients prior to the cheese layers. Serves 6 to 8

Monday, February 28, 2011

Oui Oui!! French Onion Soup

When I was a kid, I hated soup.  You couldn't pay me enough to eat even a bite.  My mom would go on and on about how soup was not only good, but good for you...( yeah, that was incentive to a seven year old).   Luckily, I got over it. Now soup is a staple part of my dinner menu nightly.  It's a wonderful accompaniment to almost any meal or a meal in itself.  Chicken soup, vegetable soup, broccoli and cheese...can you say yum?!

My newest passion is french onion soup.  I've only developed a taste for this over the past couple years.  So, when one of the hubby's favorite sport shows, The Matthew Mitchell Show, had the Coach's Kitchen segment featuring this delicious delight, you know I had to give the recipe a try.  I stuck mostly to the recipe, but may have changed a pinch here and there.  Here it goes...

Ingredients:

4 large onions, yellow, sweet, etc.
1/2 stick of unsalted butter
1 1/2 bottle of dark beer
2 quarts of beef broth
salt, pepper, onion powder
1-2 tbs beef powdered beef bullion
1 loaf of french bread
Gruyere' cheese
Oven safe soup dishes or aluminum pans (I used the ones for pot pies)


Directions:

Chop Onion in medium small size chunks.  Melt half a stick of butter in a sauce pot and dump in onion.



Saute onions in butter until caramelized over medium low heat, approximately, 45 minutes, stir constantly.



Once onions are a lovely shade of golden brown, pour in half a bottle of beer.  Stir and simmer over low heat, stirring occasionally, until all the alcohol has evaporated, approximately, 25 minutes. 





Pour in 2 quarts of beef broth, add salt, pepper and onion powder and 2 tbs of powdered beef bullion.  Cook on low for for 20-30 minutes until broth is completely heated.

Ladle some soup into your oven safe dishes or aluminum pans.  Slice a piece off french bread and lay it on top of your soup.  Cut the cheese in thin slices and top off your bread.  Now put under the broiler for about 5 mins til your cheese melted and bubbly.




Nothing left to do now, except enjoy. Bon Appetite!







Friday, February 25, 2011

Maple Pretzel Chicken

4 boneless skinless chicken breast halves (5 ounces each) (I only used 3)
1 egg
1/2 cup of maple syrup
1-1/2 cups of crushed pretzels
1/4 cup of canola oil
 
First flatten the chicken breasts to 1/2-in. thickness.
Then in a shallow bowl whisk the egg and the maple syrup.
Next put the pretzels in a separate shallow bowl.
Dip the chicken in the egg mixture and coat with the pretzels.
Finally in a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear.

Chicken Broccoli Cheese Wrap

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces (1 cup) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/3 teaspoon salt
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Preheat oven to 375 degrees F.

Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise, dill mix and salt; mix well.

Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of 12 x 15-inch rectangle stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25 for 28 minutes or until deep golden brown.

Sweet Potato Souffle

3 1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees F.
Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
Bake in the oven for 1 hour or until set and lightly browned
 

Chessy Baked Penne

4 cups 2% milk
4 Tbsp. (1/2 stick) unsalted butter
¼ cup
all-purpose flour
1/8 tsp. freshly grated nutmeg
freshly ground pepper, to taste 1 pound penne pasta, cooked until tender yet still firm to the bite
1 cup frozen peas
1 ½ cups diced ham
1 cup diced provolone cheese
1 cup freshly grated Parmesan cheese

Heat milk in a medium saucepan until small bubbles form around the edges. In a larger saucepan, melt butter over medium-low heat. Add flour and stir well. Continue to cook, stirring, until thick and smooth, about 2 minutes. Slowly begin adding hot milk to the large saucepan, whisking constantly while adding. Sauce will start out lumpy and become smooth as milk is incorporated. Stir in nutmeg and freshly ground pepper. Turn heat up to medium and bring sauce to a simmer for an additional 2 minutes. Remove from heat and set aside while you prepare the pasta.
Preheat oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.
In a large bowl, toss cooked pasta with the sauce. Stir in peas, ham, provolone and ¾ cup of the grated Parmesan. Scrape the mixture into the baking dish and sprinkle with the remaining Parmesan.
Cover with aluminum foil. Bake 25 minutes. Uncover and bake until sauce is bubbling around the edges and the center is hot (about 10 minutes more). Remove from the oven and let cool for about 10 minutes before serving.
Serves: 6