Strive to be a person of great value but never be forced to prove it to anyone.
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. We're in a countdown to Christmas Day, folks with now only 2 weeks to go. Although I've become the long-lost sister to the Grinch who stole Christmas, I am surrounded by Santa's not-so-little helpers at work, waiting with bated breath for that roly-poly gent to darken the hearth. I returned from my days off to find the office decorated from ceiling to floor... and every place in between. They did a great job and Santa will undoubtedly find a few good boys and girls there. I'm sure plenty of food (and cookies!) will enter the office and very little leave. If Santa finds cookies at my house they'll be in the pantry packaged with a dude named Amos or some Keebler elf on it.
In today's issue we share recipes from the late Treva Key, of North Carolina, and Marilyn M. from Ohio. Although referred to by different names, Treva's recipe for Praline Squares is terrific. I have to hide them from myself! They are the easiest and tastiest dessert going. Speaking of desserts, Marilyn's Oatmeal Cake with Coconut-Pecan Frosting recipe contains some of my favorite ingredients (say oatmeal, coconut, pecans!). I've shared a few recipes of my own, just to pave my own way on this recipe highway. Like my Glazed Apple Cinnamon Oatmeal Bread, which is another combination of my favorites.
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JUST MAKE ME LAUGH
The Wright Way to Give
One Christmas, my grandfather gave me a box of broken glass. He gave my brother a box of Band-Aids and said, “You two share.”
Steven Wright
DID YOU KNOW?
Storing Apples
* Due to the high water content in apples, they are best stored in a reasonably moist atmosphere. Dry storage tends to draw out their moisture.
* Crispness and flavor are diminished at room temperature, so store apples in the crisper drawer of the refrigerator, i n a perforated plastic bag. Plastic prevents moisture loss, slows down the "breathing" of the apples and protects the apples from absorbing the odors of other foods.
* Leave some room for circulation around the apples, and immediately use any apples that show signs of spoiling. Apples may be kept for several weeks, and up to several months if stored well. If they do lose crispness, they are still good for cooking.
TREVA'S RECIPES
Mexican Chicken Breasts
1 pkg Taco seasoning (Taco Bell is best)
4 (4 oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream
Put chicken & taco seasoning in plastic bag; shake and coat well. Place in sprayed (nonstick cooking spray) casserole dish. Bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done, then top with sour cream.
Crockpot Breakfast Cobbler
5 min preparation + 7-9 hour cooking
2 servings
4 medium-sized apples, peeled and sliced
1/4 C. honey
1 tsp. cinnamon
2 Tbs. butter, melted
2 C. granola cereal
Place apples in slow cooker and mix in remaining ingredients.
Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours.
Serve with milk.
Super Easy Noodle Hamburger Casserole
1 lb. ground beef, browned
1/4 cup onion, chopped
1/2 cup cheese, shredded
1/4 cup celery, finely diced
1 can cream of mushroom soup
1 cup macaroni, uncooked
1 cup milk
Brown hamburger meat, celery, onion. Drain. Cook macaroni. Mix everything together, cook in casserole dish in 400 oven until it starts to brown, about 20-30 minutes.
Spicy Chicken Wings (Crockpot)
3 Tbs vinegar
24 chicken wing drummettes
1/4 cup hot pepper sauce -- or less
1/2 cup melted butter
1 package Hidden Valley Ranch dry salad dressing mix
Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in your crockpot, pour mixture over wings and sprinkle with dry dressing mix and paprika as you layer them. Cook on LOW for 4 to 5 hours.
Rosemary Honey Applesauce
1/2 C. honey
8 large ripe, tart apples peeled and finely diced
4 Tbs. lemon juice
1/2 C. fresh rosemary, finely chopped
Heat the honey in a skillet, add the apples and stir in lemon juice. Mix all well to coat apples and sauté over medium heat until they are slightly softened. Place on cover and cook until the apples are softened enough to mash.
Remove from heat; stir in the rosemary and mash with a potato masher so it's still chunky.
Weight Watchers Chili Parmesan Popcorn
3/4 cup grated Parmesan cheese
1 & 1/2 tsp sugar
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp table salt
12 cups light microwave-popped popcorn
Combine cheese, sugar, chili powder, pepper and salt in a small bowl; toss with popcorn.
Yields about 1 & 1/2 cups per serving.
Serves: 8
Points per serving: 2
Source: The Secret Recipe Forum
Strawberry-Banana Smoothie
1/4 cup Sue Bee Honey
1 pint strawberries, hulled
1 banana, peeled and sliced
8 ounces plain or nonfat yogurt
1/2 cup milk
1 teaspoon vanilla extract or vanilla flavoring
Combine all ingredients in a blender and blend on high for 20 seconds or until the drink is smooth.
Makes 3 to 4 servings, 1 & 1/2 cups each.
KFC Biscuits (COPY CAT RECIPE)
1/2 c. (1 stick) butter or oleo
2 & 1/2 Tbsp. sugar
1 beaten egg
3/4 c. buttermilk (sub for buttermilk is: 3/4 Tbsp. vinegar to 3/4 c. milk)
1/4 c. club soda
1 tsp. salt
5 c. Jiffy Baking Mix
Preheat oven to 450 degrees.
Combine all the ingredients. Knead the dough by hand until smooth.
Flour your hands. Pat the dough flat to 3/4" thick on waxed paper and punch out with biscuit cutter.
Bake on a greased baking sheet for 12 min. or until golden brown.
Makes 18
Blueberry Swirl Cheesecake
2 packages (8 ounce) cream cheese - softened
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1 graham cracker pie shell
1 can blueberry pie filling
Preheat oven to 350 degrees.
Mix together cream cheese, sugar and vanilla until smooth and creamy.
Add eggs; mix well. Pour into pie shell.
Spoon about 1/3 pie filling on top.
Gently swirl with wooden pick.
Bake for 40 minutes or until center is set.
Cool at room temperature.
Refrigerate.
Serve topped with remaining pie filling
Taco Pot Pie
1 to 1 1/2 pound ground beef
1 large can refried beans
1 pkg taco seasonings
2 deep dish pie crusts
1 bag of shredded cheese (of your choice) I use Colby/Jack
Cook beef then drain off grease.
Add taco seasonings then add refried beans mixing all ingrediants together.
Place one pie shell in deep stoneware dish (oven proof) .
Add mixture then top with cheese. place the other pie shell on top and crimp sides.
Bake in oven on 350 for about 20 mins or until top pie shell is brown.
Hawaiian Pineapple Banana Bread
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
3 eggs
2 cups sugar
1 cup oil
2 tsp. vanilla
8 oz. can crushed pineapple with the juice
2 cups mashed banana
1 cup chopped walnuts or pecans
Mix together dry ingredients - set aside. Mix together in a large bowl the eggs, sugar, oil and vanilla. Add the dry ingredients and slowly mix in the pineapple, bananas and nuts. Pour into greased and floured loaf pan and bake at 350 for 40 minutes to an hour until done.
Cheese Marinated Spanish Onions
3 ozs (84 g) blue cheese, crumbled
1/4 cup (60 ml) salad oil
2 tablespoons (30 ml) lemon juice
2 teaspoons (10 ml) sugar
salt & pepper to taste
2 large Spanish onions, thinly sliced & separated into rings
1. Mix together the first six ingredients & pour the mixture over the onion rings.
2. Cover & chill for several hours.
3. Serve with roast beef or hamburgers.
Serves 6
Source: PeakMarket.com (Winnipeg, Manitoba, Canada - 3/29/2012)
Shortbread Chocolate Chip Cookies
2 cups butter
2 cups powdered sugar
2 Tablespoons vanilla
1/2 teaspoon salt, optional
4 & 1/2 cups flour
1 cup semisweet chocolate chips
Cream butter and powdered sugar. Add vanilla, salt and flour until well blended. Stir in chocolate chips. Shape into 1 inch balls. Flatten to 11/2 inch rounds with a fork. Bake at 350 degrees for 15 minutes. Sprinkle with powdered sugar.
Note: Bottom of cookie should be light brown. Don't let them get dark or they will be hard.
Caramel 'O Bars (MICROWAVE RECIPE)
1 bag caramels
1/4 cup water
3/4 cup peanut butter
4 cups Cheerios
1 cup peanuts
1 cup chocolate chips
1 Tbsp. shortening
Unwrap caramels and place in medium size bowl. Add 1/4 cup water and 1/2 cup peanut butter. Microwave 3-5 minutes on high, stirring once. Add 4 cup Cheerios, 1 cup peanuts, and stir to mix. Spread into 9 x 13 inch pan. Let cool. In small bowl mix 1 cup chocolate chips, 1/4 cup peanut butter, and 1 Tbsp. shortening and microwave 2-4 minutes on high. Spread on top of bars.
Easy Peaches and Cream Cobbler
5 cups sliced peaches
1 box yellow cake mix
1 box powdered sugar
1 stick butter
8 ounces cream cheese
1/2 teaspoon cinnamon
Spray a 9 in. x 13 in. pan or glass dish with non-stock cooking spray. Cream the powdered sugar and cream cheese together. Place peaches in pan, spread cream cheese/sugar mixture over peaches. Sprinkle cake mix on top. Lightly sprinkle cinnamon over that, then place pats of butter on the cinnamon and cake mix. Bake at 350 degrees for 25-40 minutes until peaches are tender. Cool and serve. Top with whipped cream or ice cream.
Cinnamon Marshmallow Rolls
1 (8 count) package crescent rolls
1 cup granulated sugar
1/4 cup cinnamon
1 cup melted butter
8 large marshmallows
Grease well a muffin pan. Preheat oven to 375 degrees.
Open crescent rolls and lay out flat.
Combine sugar and cinnamon in a bowl; set aside.
Roll marshmallow in melted butter then roll in cinnamon-sugar mixture.
Place at the wide end of roll and roll up then close up the ends. Put into prepared muffin pan.
Bake for 12 minutes.
Crockpot Baked Stuffed Acorn Squash
2 acorn squash
1/3 cup cracker crumbs
1/2 cup chopped pecans or walnuts
1/4 cup melted butter
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
2 tablespoons orange juice or apple juice
Cut squash in half; scoop out seeds and membranes then place, cut side up, in slow cooker. Combine crumbs, nuts, butter, brown sugar, salt, nutmeg, cinnamon and orange juice. Spoon mixture evenly into center of the squash halves. Cover and cook on LOW for 5 to 6 hours, until squash is tender. Serves 4.
Butterfinger Delight
1 angel food cake
6 Butterfinger candy bars, frozen
16 oz. Cool Whip
8 oz. Cream cheese, softened
Tear angel food cake into bite-size pieces and place in a 9x13 inch pan. Put frozen candy bars in plastic bag, then use rolling pin to break up candy bars. Sprinkle most of the bars over the cake, saving a little for the top. Soften cream cheese (important!) and add to Cool Whip. Mix until smooth. Pour this over cake and spread out evenly. Sprinkle rest of candy bars over top of Cool Whip mixture. Refrigerate.
Flavor is best if made the day before and allowed to set overnight.
Mini Corn Dogs
2 Tbsp. brown sugar
2 eggs
1 cup milk
2 (8.5-oz.) boxes Jiffy cornbread mix
5 hot dogs, chopped
1 cup shredded cheddar cheese
Heat oven to 400 F. Place 3 mini muffin pans in oven to heat. Beat together brown sugar, eggs and milk. Add cornbread mix and stir until blended. Stir in chopped hot dogs. Spray the hot mini muffin pans with cooking spray, and pour in batter. Bake for 14-18 minutes. Remove from oven and immediately top with shredded cheese. Makes 36 mini muffins.
Source: From the Sept. 2011 issue of Today in Mississippi
Easy Strawberry Cobbler Cake
1 (18.25 oz.) box yellow Duncan Hines cake mix
Cobbler:
1/4 C. water
1 C. sugar
1/2 C. (1 stick) butter
1 tsp. cinnamon
1 tsp. vanilla extract
1 can strawberry pie filling (20 oz)
Prepare cake according to box directions, and pour into a 13 x 9-inch baking pan. Set aside while preparing Cobbler.
Cobbler:
Mix all ingredients together and boil until thick. Pour half of Cobbler over cake batter. Bake as per directions on box.
When cake has baked and cooled, ice with the remaining half of Cobbler.
Praline Squares
Cooking Time: 15 min
24 whole graham crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup chopped pecans or walnuts
1.Preheat oven to 350°F.
2.Arrange crackers 1-layer deep on an ungreased 10" x 15" baking sheet.
3.In a small saucepan, combine butter and brown sugar; bring to a boil, stirring constantly, for 2 minutes. Add nuts; mix well then spoon mixture over graham crackers.
4.Bake 10 minutes. Remove from oven and let stand 2 minutes. Cut into squares while still warm. Store in tins or coffee cans.
Makes about 48 squares.
Slow Cooker Meatloaf
1 & 1/2 pounds very lean ground beef
1 egg
1 cup finely chopped onion
1 cup soft torn bread crumbs
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 cup ketchup, divided
Spray crockpot with butter-flavored cooking spray. In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup. Shape mixture into a ball and place in slow cooker. Spread remaining ketchup over top of loaf. Cover and cook on LOW for 6 to 8 hours.
Serves 6.
Cantonese Carrot Fried Rice
2 tablespoons (30 ml) peanut oil
4 eggs
1 boneless chicken breast, cut into small pieces
1 small onion, diced
3 stalks celery, diced
2 carrots, grated
6 fresh mushrooms, sliced
2 cups (500 ml) cooked rice
1/4 cup (60 ml) soy sauce
1. Heat the oil in a wok on high heat. Stir in the eggs until cooked.
2. Add the chicken & vegetables; stir until cooked.
3. Add the rice & mix together. Then, add the soy sauce to taste & mix again.
Serves 6
Source: PeakMarket.com (Winnipeg, Manitoba, Canada - 5/17/2012)
Apple Date Pudding
This Apple Date Pudding recipe cooks up in the crockpot.
4-5 apples, peeled, cored, diced
3/4 cup sugar
1/2 cup chopped dates
1/2 cup toasted, chopped pecans
2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons melted butter
1 egg, beaten
1. Place apples, sugar, dates and pecans into crockpot and stir.
2. In a separate bowl, mix flour, baking powder, salt and nutmeg, then stir into apple mixture.
3. Drizzle melted butter over batter and stir.
4. Stir in egg. Cover; cook 3-4 hours on low. Serve warm.
Cabbage Casserole
1 large head cabbage
2 & 1/2 cups crackers, crushed
3/4 cups Velveeta cheese
3/4 cup Cheddar cheese
4 Tbs. Flour
1 & 1/2 sticks butter
1 cup milk, warmed
Cut cabbage into bite-size pieces. Boil in salt water until tender. Drain. Using 1-1/2 cups of the cracker crumbs for layering, place a thin layer on bottom of a greased 2 to 3 quart casserole. Layer cabbage; layer a combination of both cheeses, and cracker crumbs. Sprinkle with flour. Repeat layers, ending with cheese. Mix remaining 1 cup cracker crumbs into 1 stick melted butter. Place on top. Pour milk over top. Bake at 350 for 45 minutes.
Kahlua Pecan Pie
1/4 C butter
3/4 C sugar
1 t vanilla
2 T flour
3 eggs
1/2 C Kahlua
1/2 C dark corn syrup
3/4 C evaporated milk
1 C Pecan halves or pieces
1- 9 inch pie crust unbaked
Whipped cream (optional)
Preheat oven to 400°.
In a large bowl, cream together: butter, sugar, vanilla and flour. Mix well.
Beat in eggs, one at a time.
Stir in Kahlua, corn syrup, evaporated milk and Pecans.
Mix well and pour into crust.
Bake for 10 minutes: reduce heat to 325° and bake until firm, about 40 minutes.
Refrigerate. If desired, serve with whipped cream.
Grandma's Autumn Apple Cake
3 eggs
1 & 3/4 cup sugar
1 cup oil
2 cups flour
1 & 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 cups sliced apples (peeled and cored)
1 cup walnuts
Beat eggs and sugar together, add oil a little at a time. Then add flour, salt and dry ingredients to mixture. Add vanilla, fold in apples and nuts. Pour batter into a greased and floured bundt pan. Bake at 350 for 40 to 50 minutes. When cool transfer to plate and sprinkle with powdered sugar.
Blackberry Cream Cheese Pie
2 cans (21 oz) blackberry pie filling
9 inch pie crust
1 pkg( 8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 TB lemon juice
Beat cream cheese till fluffy; add sugar, beat well, add egg and lemon juice And beat till smooth. Pour into unbaked pie shell. Bake at 350 for 15 Minutes. Spread pie filling over Cream cheese mixture. Continue to bake at 400 for 20 minutes or until crust is golden brown.
Good Morning Breakfast Pie
1 (12-oz.) container brown & serve sausage
1 C. frozen hash brown potatoes
1/2 C. green onion, chopped
2 Tbs. milk + 1/2 C. milk
1/2 tsp. salt
1/4 tsp. pepper
1 (8-oz.) pkg. cream cheese, softened
3/4 C. Bisquick baking mix
2 eggs
Grease 10-inch pie plate. Spread hash browns on bottom of plate. Mix onions, 2 Tbs. milk, salt, pepper and cream cheese. Spread over potatoes. Spread cream cheese over potatoes then arrange sausage from center to edge in a starburst pattern. Beat Bisquick, 1/2 C. milk and eggs until smooth, then pour over sausage. Bake at 400 degrees for 25-30 minutes, uncovered until center is firm.
Cherry Twinkies Dessert
14 Hostess Twinkies
2 pkgs of cherry gelatin
2 cups hot water
2 pkgs instant vanilla pudding
1 cup cold milk
1 container of whipped topping
1 jar maraschino cherries
Place 14 Twinkies in a 9 x 13 pan. Dissolve the cherry gelatin in the hot water and pour evenly over the Twinkies. Sprinkle on some chopped cherries. Mix the milk with the pudding. The mixture will be thick. Carefully spread pudding over the Twinkies. Spread the whipped topping over the pudding. Garnish with more chopped cherries. Chill overnight then cut into pieces.
Serves 12.
Maple Glazed Sweet Potatoes (Crockpot Recipe)
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
1 dash salt and pepper, to taste
Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in crock pot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated.
To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to crockpot. Cover and cook on HIGH setting until thickened.
Serves 4.
Goulash
1 c. Elbow macaroni
1/2 c. Chopped onion
1/4 c. Bell pepper
1 lb. Ground beef
1 can tomato soup
1 tbsp. Worcestershire sauce
Velveeta cheese for topping
Cook macaroni (drain). Brown hamburger with onion and bell peppers. Add Worcestershire after meat is browned. Mix in soup. Salt and pepper. Pour meat and noodles in casserole dish. Bake at 350 degrees for 45 minutes. Slice cheese on top and leave in oven until cheese melts.
Serves 4 to 6.
Quick-Fix Beef Burrito Skillet
1 lb. lean ground beef
1 pkg. Taco Seasoning Mix
1 can (19 oz.) kidney beans, rinsed
1 cup Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup Sour Cream
1 large green onion, chopped
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
MARILYN'S RECIPES
Oatmeal Cake with Coconut-Pecan Frosting
1/2 cup quick cooking oatmeal
3/4 cup boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1/4 cup shortening
Preheat oven to 350 ~ Grease and flour a 9×9 pan; set aside. Mix oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Pour batter into prepared pan and bake at 350 for 23-25 minutes.
Coconut Pecan Frosting:
3 Tbsp. melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 Tbsp. milk
1/2 tsp. vanilla
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely; it doesn’t take long. Cool, slice and serve. Enjoy!
Quick and Easy Pizza Tortellini Bake
1 1/2 lb cheese-stuffed tortellini
2 cups marinara sauce
1/2 cup water
2 cups mozzarella cheese
20 slices pepperoni
1/4 cup sliced black olives
1/2 cup sliced mushrooms
Optional: fresh basil
Preheat oven to 425 degrees. Prepare a large, ovenproof skillet by spraying with cooking spray or lightly brush with olive oil. Add tortellini to skillet. Pour marinara sauce and water over the tortellini; no need to stir. Top with cheese, then the pepperoni, olives and mushrooms. Bake for 25 minutes. Sprinkle top with fresh basil if desired.
Chocolate Chip-Coconut Bundt Cake
1 cup butter, room temperature
8 ounces (1 bar) cream cheese, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup mini chocolate chips
For the glaze:
1 cup powdered sugar
2-3 Tbsp. milk
1/4 cup shredded coconut
Cream butter, in a large mixing bowl until light and fluffy. Add in cream cheese and beat again until almost white in color. Add sugar and beat well. Add in eggs, one at a time, beating well after each addition. Add in vanilla extract and beat again. Combine flour, baking soda and salt. Alternating, add flour mixture and buttermilk, starting and ending with flour, just until completely combined. Stir in coconut and chocolate chips. Spoon batter (it will be thick) into a greased and floured 10 inch bundt pan. Bake in a preheated 325 degree oven for 70-80 minutes, using a toothpick to test for doneness. Let cake rest in pan for 30 minutes before inverting on to a cooling rack to cool completely. Once cake is completely cooled, make the glaze, Stir together powdered sugar and 2 tablespoons milk until smooth and no lumps. Add more milk if needed to drizzling consistency. Toast coconut by spreading out on a foil lined baking sheet then placing in a 350 degree oven for 7-10 minutes, just until golden. Let cool before using. Drizzle cake with glaze then sprinkle with cooled coconut.
Crispy Oven-Baked Onions
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 40 minutes
You’ll Need
2 large sweet onions, sliced into 1/2-inch rings
1 quart buttermilk
4 egg whites
2/3 cup all-purpose flour
3/4 cup ground cornmeal
1 cup panko bread crumbs
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
2 tablespoons Cajun spice
Pan spray
How To
At least 4 hours in advance, tenderize the onions by placing them in a baking dish and covering with buttermilk. Onions do not need to be completely submerged. Cover and place in the refrigerator to tenderize before breading. Preheat the oven to 425 degrees Fahrenheit. Remove the onions from the refrigerator. Line two sheet pans with parchment paper. In a medium bowl, whisk the egg whites until foamy. In a large shallow dish, combine the flour, cornmeal, bread crumbs, salt, pepper and Cajun spice. Working one at a time, remove the onion rings from the buttermilk and dip in the egg whites. Shake off any excess, then dip into the bread crumb mixture and coat the onion ring evenly on all sides. Place the breaded onion rings onto the sheet pans in a single layer. When the onions have all been breaded and placed on the tray, spray the tops with pan spray. Bake each pan for 30 minutes, or until the onion rings are brown and crispy, flipping halfway to brown both sides. Allow the onion rings to cool for about 5 minutes before serving.
Tips: Don’t worry about running out of the breading mixture; you can always make more if you need. It’s much more important to make sure those onion rings get fully, evenly coated.
You may make more or less than two sheet pans depending on the size of onions you use.
Baked onion rings can be frozen for up to 2 to 3 months! When you’re ready to eat, bake at 350 degrees Fahrenheit for 20 minutes, until warmed-through and crispy.
Source: Recipe adapted from Sally’s Baking Addiction
Banana Bars!
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips
Mix together the butter, sugar, egg, vanilla, and banana.
Then add in the flour, baking soda, baking powder, and salt.
Put half of the mixture into a separate bowl and add the cocoa.
Grease the bottom of a 9x13 pan and pour the cocoa mixture in.
Put the rest of the mixture on top of that. Sprinkle top with chocolate chips.
Bake at 350 F for about 30 minutes or until the top is browned and a toothpick comes out clean.
NO-Bake Chips Ahoy! Icebox Cake
45 Chips Ahoy Cookies (approx. 2 packages) plus 2 extra for garnish
3 cups milk
3 cups heavy cream, cold
3 Tbsp. sugar
1 teaspoon vanilla
Place cold cream, sugar and vanilla in a large bowl ~ beat on high until stiff peaks form; set aside.
Pour milk into a bowl. Dip each cookie into the milk for just a couple of seconds.
Note: You don't want the cookies to get soggy or your cake will be too soft!
Lay cookies out to cover the bottom of a 9x13 pan. (My rows were 3 x 15 cookies).
Spread 1/3 of the whipped cream on top of the cookie layer.
Repeat two more times finishing with a layer of whipped cream.
Crush remaining cookies and sprinkle on top of cake.
Cover and refrigerate for 6 hours or overnight.
Fudgy Nutella Gooey Butter Chocolate Cake
Nutella adds a delicious twist to a St. Louis tradition, where the cake becomes the crust and holds a gooey cream cheese and Nutella filling. It's a great addition to parties or potlucks and can be prepared up to three days in advance, getting better with time.
1 (18-1/4 ounce) box Dark Chocolate Fudge Cake Mix (recommended Duncan Hines)
1 large egg
1/2 cup butter, melted
Heat oven to 325° F and lightly grease 13x9-inch pan; set aside.
Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated.
Press into bottom of prepared pan with fingers.
For Filling
1 (8 oz) pkg. cream cheese, softened
2 large eggs beaten
1 cup Nutella
1 teaspoon vanilla
2 cups powdered sugar
Using an electric mixer, blend, cream cheese, 2 beaten eggs, Nutella and vanilla.
Then slowly add powdered sugar and beat until smooth.
Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not over bake, the center should be a little gooey)
Dust with powdered sugar on top after cake has cooled.
Notes: This cake is even better the next day and can be prepared up to three days in advance.
Caramel Apple Jam
This Caramel-Apple Jam is so easy to make and delicious served over pancakes and waffles, or topped on biscuits or scones! Almost tastes like Apple Pie Filling only as a jam! Yummy indeed.
6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)
1/2 cup water
1/2 tsp. butter
1 package Sure Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1/2 tsp. ground cinnamon (heaping)
1/4 tsp. ground nutmeg
In a large stock pot, combine the apples, water and butter.
Cook and stir over low heat until apples are tender (about 10 minutes).
Stir in pectin and bring to a rolling boil, stirring constantly.
Add the sugars, cinnamon and nutmeg and return to a rolling boil.
Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. headspace.
Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Yield: 3 pints or approx. 6 half-pint
Strawberry Milk Cake
1 package of White Cake Mix
1 package (3 ounces) strawberry gelatin
1 cup mashed fresh strawberries (2 cups fresh berries)
1 cup vegetable oil
1/2 cup milk (preferably whole milk)
4 large eggs
Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans and dust them with flour.Beat the cake mix, gelatin, mashed strawberries, oil, milk, and eggs in a large mixing bowl with an electric mixer on low speed.
Beat for about 2 minutes until light and smooth, like purty pink goo. Bake for 18 to 20 minutes, Pull the cakes out when the top springs back – don’t let it get too brown. Test it with a poker as you please. Let the layers of cake cool for at least 30 minutes.
Frosting:
2 sticks butter, at room temperature
1/4 cup mashed fresh strawberries, well drained (1/2 cup berries)
4 cups confectioner’s sugar, sifted
1 tsp. vanilla
pinch o’ salt
Beat the butter and salt on medium until light and fluffy (a long time). Reduce the speed and slowly add confectioners’ sugar. Beat Beat Beat! Add the vanilla and the strawberry mash. Mix this some more until just blended. At this point, if you want a fluffier, airier icing - then blend lots, if you want it dense then blend less. LICK YOUR FINGERS ~ Taste the icing. Does it need more sweetness, sugar? Is it too thick? Add more strawberry. Is it too runny? More sugar - do what’s needed until you’ve tasted the icing over and over to perfection. Now you can frost your cake. Make sure you fill the center with LOTS OF ICING. That’s the best part - slicing in with your fork to find the soft, sugary pink insides.
MY RECIPES
Parmesan and Panko Drumsticks
Shared with me on Facebook by Patricia H, in Galveston, TX
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 drumsticks
Ingredients
6 drumsticks, patted dry
1 cup panko
2 ounces Parmesan, finely grated* (roughly 1 cup of loosely packed, grated cheese)
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 teaspoon salt
4 tablespoons unsalted butter
Preparation
*Recipe Note: A microplane grater works well for finely grating the cheese
Preheat oven to 425 F. Put a cast iron skillet in the oven.
In a large, sealable plastic bag, mix together panko, parmesan, smoked paprika, garlic powder and salt.
Put the drumsticks in the bag with the seasoning mix. Seal the bag shut and shake, toss and squeeze the bag until every drumstick is coated in the panko seasoning.
Set aside.
Put the butter in the hot cast iron skillet in the oven and let the butter melt completely. This will only take a minute or less - keep an eye on the butter so it doesn’t brown.
Take the skillet out of the oven and swirl the melted butter around in the skillet. Put the drumsticks in the skillet, pushing them around and turning them over so they soak up most of the butter.
Return the skillet to the oven and cook the drumsticks 20 minutes. Flip the drumsticks over and cooked about 20 minutes more, until the outside is browned and the inside temperature reads at least 165 F on a digital thermometer.
These parmesan and panko drumsticks are delicious hot or cold. However, they will be slightly less crispy after being
Source: http://cheese.about.com/
Chicken Shwarma
3 tablespoons clarified butter, divided
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces
3 tablespoons garam masala
Directions
Melt clarified butter in a large skillet over medium high heat. Sprinkle one side of chicken pieces with garam masala and place seasoned side down in hot butter. Sprinkle top of chicken pieces with more garam masala and saute for 5 minutes. Turn chicken pieces, adding more butter as needed, and saute for 5 to 10 minutes more, or until chicken is cooked through and no longer pink inside.
Crab Gnocchi Mac and Cheese
This fancy-fied mac and cheese casserole makes a lovely dinner party dish or Thanksgiving side dish. It’s an amalgamation of a classic gnocchi gratin and crab mac and cheese, offering a bit of cozy luxury.
Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
2 pounds packaged gnocchi
1 pound cooked crab meat
7 tablespoons butter, divided
1/4 cup flour
3 cloves garlic, minced
Zest of 1 lemon
3 cups half and half
8 ounces shredded gruyere cheese
8 ounces shredded havarti cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 cups panko bread crumbs
Chopped parsley for garnish
Directions:
Preheat the oven to 350 degrees F. Place a large pot of salted water over high heat. Bring to a boil, and cooked the gnocchi according to the package instructions. Drain the gnocchi and place in a 9X13 inch baking dish. Add the crab meat and mix.
In a large sauce pot (could be the same used for pasta) melt 4 tablespoons of butter over medium heat. Whisk in the flour followed by the garlic and lemon zest. Cook for another minute, then add the half and half and whisk until smooth.
Once the mixture is warm, add the cheeses. Stir to blend, then add the salt, pepper and nutmeg.
Once smooth, taste for salt (add more if needed) and pour the cheese mixture over the crab and gnocchi. Mix and smooth in the baking dish.
Then melt the remaining 3 tablespoons of butter and toss with the bread crumbs. Sprinkle the top with bread crumbs, and bake for 20-30 minutes, until the edges are bubbly and the top is golden. Sprinkle with chopped parsley and serve warm.
Source: Summer Collier
Fresh Peachy Cobbler
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup milk
1 cup all purpose flour
1 tsp. Clabber Girl Baking Powder
4 cups sliced fresh peaches
Syrup:
3/4 cup sugar
1 Tablespoon Clabber Girl Cornstarch
1/2 cup water
Instructions:
Preheat oven to 400 degrees F.; spray a 2 quart baking dish with cooking spray.
In a medium bowl cream the butter and sugar; add milk and whisk in the flour and baking powder. Mix for 2 minutes. Place peeled and sliced peaches in baking dish. Pour batter over them and spread out. In a small saucepan mix the 3/4 cup granulated sugar, cornstarch and water. Bring to a boil, let rest a few minutes then pour syrup over batter.
Bake 30 minutes at 400 degrees. Excellent served warm or cold. Serve with whipped cream or ice cream. Refrigerate leftovers, if any.
Source: Clabber Girl
Front Porch Fried Catfish
2 1/2 cups cornbread mix
1 tablespoon garlic powder
2 tablespoons dried thyme
6 (3/4- to 1-pound) farm-raised catfish fillets
1 cup buttermilk
1 tablespoon salt
2 teaspoons ground black pepper
2 teaspoons ground red pepper
Peanut oil
Combine first 3 ingredients in a shallow dish. Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400F. Fry fillets, 2 at a time, 2 to 3 minutes or until they float; drain on paper towels. Serves 6.
Apple Cinnamon Muffins
Prep Time: 20 Minutes
Servings: 12
Ingredients
1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
Directions
Preheat oven to 375. Coat 12 medium-size cups with vegetable oil or line with paper baking cups. In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.
Nutritional Information (Per Serving) Calories: 160 Protein: 3 g Fat: 7 g Carbohydrates: 22 g
Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit
Tangerine Beef With Scallions
1-1/2 lbs. beef tri-tip steak, trimmed of excess fat
1 tangerine
4 scallions, sliced, plus more for garnish
1/4 cup soy sauce
2 Tbs. toasted sesame oil
2 tsp. sugar
2 Tbs. chopped peeled ginger
3 cloves garlic, minced
Pinch of red pepper flakes
2 Tbs. orange preserves
1. Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seals the bag and turn to coat. Refrigerate overnight.
2. Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130F for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
3. Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Braised Brisket with Garlic
Braised brisket is a lovely dish for the holidays or anytime for that matter. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.
Serves: 8 to 10
Prep. time: 30 minutes
Cooking time: 2 1/2 to 3 hours
36 plump cloves garlic
3 tablespoons olive oil
about 5 pounds beef brisket, trimmed of fat, patted dry with paper towels
2 tablespoons red wine vinegar
3 cups beef broth, or chicken broth, preferably homemade
3 fresh thyme sprigs, or 2 teaspoons dried thyme
2 fresh rosemary sprigs, plus 1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper, to taste
1 teaspoon minced garlic
1 teaspoon grated lemon zest
Preheat the oven to 325 degrees F.
Drop the garlic cloves into boiling water for 30 seconds. Drain immediately and peel as soon as they are cool enough to handle. Set aside on paper towels to dry.
In a roasting pan large enough to hold the meat, heat the olive oil over medium-high heat (you may have to use two burners). Add the brisket and cook for about 10 minutes until well browned on both sides. Transfer to a platter.
Pour off all but 1 tablespoon of fat in the pan. Add the garlic cloves and cook over medium heat, stirring occasionally, until the edges of the cloves are tinged with gold.
Add the vinegar and scrape up the browned bits on the bottom of the pan with a wooden spoon. Add the stock, thyme, and rosemary sprigs and reduce the heat to a simmer.
Season the brisket on both sides with salt and pepper and return it to the pan, fat side up. Spoon the garlic sauce over the meat.
Cover (use foil if necessary) and roast in the oven for 2 1/2 to 3 hours until the meat is fork tender. Baste it with the pan juices every 30 minutes. Periodically check the pan juices; they should be gently bubbling. If they are boiling rapidly, reduce the oven temperature to 300 degrees F.
Transfer the brisket to a cutting board and tent it loosely with foil.
Strain the pan juice, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid.
Transfer about half of the garlic cloves and about 1 cup of braising liquid to a food processor or blender. Puree until smooth. Transfer the puree, the remaining garlic cloves, and the braising liquid to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Bring to a boil and cook over high heat until the gravy is reduced to the desired consistency. Taste and adjust the seasonings. (For a smoother gravy, puree all the garlic.)
Cut the brisket into thin slices across the grain at a slight diagonal.
Arrange on a serving platter and spoon some of the hot gravy over the meat.
Chicken Cacciatore
1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed
1 bay leaf
1/2 c. water
Place onions in bottom of crock pot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours; high 3 to 4 hours. Serve over spaghetti.
Apple Quick Bread
Yields 1 loaf
1/4 cup butter, softened
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp. vanilla
2 eggs
1-1/4 cups peeled, grated apples (about 2 medium apples)
3/4 cup chopped pecans
2-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 cup buttermilk (I used sour cream instead)
1/4 cup applesauce
1 cup powdered sugar
1 tsp. vanilla
1-2 Tbsp. milk
Preheat oven to 350 degrees. Combine butter, oil, granulated sugar, brown sugar, and 2 tsp. vanilla in a large bowl and beat until light and fluffy. Add eggs and beat until blended. Add grated apples and pecans. Mix together flour, soda, salt and cinnamon and add alternately with the buttermilk and applesauce to the apple mixture.
Pour batter into a 9x5" pan that has been sprayed with baking spray containing flour. Bake at 350 degrees for 50-60 minutes or until bread tests done when tested with a toothpick. Meanwhile, mix powdered sugar, 1 tsp. vanilla, and milk in a small bowl. Remove bread from pan when done, place on wire rack, and drizzle glaze over warm bread.
Note: The batter is thick, but be sure that you carefully measure flour by scooping it into the measuring cup with a spoon, then level with the back of a knife. Do NOT scoop the flour out of the bag with the measuring cup. That can result in adding 25% more flour to the recipe, making your baked goods tough and dry.
Overnight Layered Fruit Salad
2 cups shredded iceberg lettuce
2 golden delicious apples
2 navel oranges
2 cups seedless grapes
1/3 cup mayonnaise
1/3 cup sour cream
1 cup shredded mild cheddar cheese
Spread lettuce on bottom of 2 serving dishes. Core and quarter apples; slice thinly and layer over lettuce. Peel and section oranges; squeeze a tsp. or so of orange juice onto apples. Arrange sectioned orange on top of apple slices. Layer grapes. Combine mayonnaise and sour cream in small bowl; spread over grapes. Sprinkle shredded cheese over all. Cover dish tightly with plastic wrap. Refrigerate overnight.
Basil Lemon Shrimp Linguine
1 lb. fresh or frozen large shrimp in shells
6 oz. dried linguini or fettuccine
1/2 tsp. salt, divided
8 oz. fresh asparagus spears, trimmed and cut diagonally into 1" pieces
enough nonstick cooking spray
2 cloves garlic, minced
1 cup thin red, yellow, and/or green sweet pepper strips
1/4 cup snipped fresh basil or 1 tbsp. dried basil, crushed
1 tsp. finely shredded lemon zest
1/4 tsp. ground black pepper
1/4 cup sliced green onions
2 tbsp. lemon juice
1 tbsp. olive oil
optional fresh basil sprigs, lemon wedges
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
Cook pasta according to package directions in water with 1/4 tsp. of salt, adding asparagus last 3 minutes of cooking; drain and return to pan. Cover and keep warm. Meanwhile lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp tender. Add shrimp, dried basil if using, lemon zest, remaining 1/4 tsp. salt and ground black pepper. Cook and stir 3 minutes or until shrimp turn opaque. Remove from heat. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, green onions, lemon juice and oil; toss gently to coat. Transfer to serving plates. If desired garnish each serving with basil sprigs and/or lemon wedges.
Sausage and Egg Quiche (Adkins Diet)
1 pound ground Sausage
2 cups Cheddar Cheese
12 Eggs, beaten
1/2 cup Heavy Cream
1/2 teaspoon dried Mustard Powder
3 Tablespoons Sour Cream
1/4 cup Water
Pre-heat oven to 375F and spray a 9 x 13 pan with butter spray. Brown Sausage, drain on paper towels. Spread Sausage over bottom of the pan. Cover with the shredded Cheese. Mix the eggs, sour cream, sour cream, mustard powder and water together. Pour over top and bake for 35 to 40 minutes. Cut into squares and serve.
Glazed Apple Cinnamon Oatmeal Bread
Serves: 1 loaf
Ingredients:
2 cups all purpose flour
1 cup old fashioned oats
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
1 cup granulated sugar
3/4 cup vegetable oil
2 eggs beaten
1/2 cup plain nonfat Greek yogurt
1 cup applesauce (homemade or chunky style is best)
1/2 teaspoon vanilla extract
Glaze
1 cup powdered sugar (add more if needed to thicken)
1/4 cup applesauce
Directions:
Preheat oven to 350 degrees, and grease loaf pan. I used a 9.25 by 5.25 by 2.75 inch metal nonstick loaf pan.
In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
Scoop the batter into the loaf pan and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
When the bread has cooled for just a bit, pour the glaze over the top. It will settle into the cracks and keep the bread moist. The glaze will set, but will remain slightly sticky.
Source: Lovely Little Kitchen
Sweet and Savory Slow Cooker Pulled Pork
Prep Time: 20 Minutes
Cook Time: 6 Hours 15 Minutes
Ready In: 15 Hours 5 Minutes
Servings: 10
"Low and slow defines this recipe for shredded pork, marinated overnight in root beer, rubbed with warm and flavorful spices, then slowly simmered for 6 hours in a slow cooker in a cooking sauce with more root beer, balsamic vinegar, and a shot of whiskey. The meat is shredded and served on soft buns."
Ingredients:
1 (4.5 pound) bone-in pork shoulder roast
1 cup root beer
2 1/2 tablespoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons ground paprika
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/3 cup balsamic vinegar
1 1/2 cups root beer
1 1/2 fluid ounces whiskey
1/4 cup brown sugar
1 tablespoon olive oil
3/4 cup prepared barbecue sauce
10 hamburger buns, split
Directions:
1. Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
2. The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
3. Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
4. Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
5. Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
6. Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve on buns.
Fruit Salad
2 bananas, sliced
1 apple, diced
1 can Mandarin oranges, drained
1 c. grapes, halved
1/2 c. blueberries
1 small can pineapple chunks, drained
1 kiwi, peeled and sliced
1 1/2 c. vanilla yogurt
3 Tbsp. orange juice
Mix yogurt and juice. Place fruit in a bowl. Pour yogurt mixture over fruit. Toss lightly to coat. You can use other fruits too such as pear, cherries, mango, blackberries, grapefruit and peaches.
Parmesan-Crusted Zucchini Oven Fries
Serves: 4 servings
Ingredients
2 zucchini
1 cup panko
2 eggs
1 tsp creole seasoning
3/4 cup shredded Parmesan, divided
salt and pepper
Instructions
Preheat oven to 400 degrees.
Slice zucchini into thirds, then each into 4 strips.
Beat eggs in a shallow dish. Season with 1/2 tsp creole seasoning.
In another shallow dish, add panko, 1/2 cup Parmesan, and 1/2 tsp creole seasoning and stir.
Dip zucchini in egg and then into panko pressing to coat evenly.
Place onto sheet pan and bake 8 to 10 minutes or until golden brown.
Remove from oven and top with remaining Parmesan cheese and salt and pepper to taste.
Notes
*You can replace the egg with greek yogurt if you are watching your cholesterol.
Source: Diary of a Recipe Collector
Pecan Pie Cheesecake
Ingredients
For the Crust:
1 3/4 cups vanilla wafer crumbs
1/4 cup brown sugar
1/3 cup unsalted butter-melted
For the Pecan Filling:
1 cup sugar
2/3 cup dark corn syrup
1/3 cup unsalted butter- melted
2 large eggs-lightly beaten
1 1/2 cups pecans-chopped
1 teaspoon vanilla extract
For the Cheesecake Filling:
24 ounce cream cheese-softened
1 1/4 cups light brown sugar
2 tablespoons all-purpose flour
4 large eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract
For the Topping:
3.5 tablespoon unsalted butter-melted
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup heavy whipping cream
1 cup toasted pecans-chopped
Instructions To make the Crust:
Line the bottom of 9 inch springform pan with parchment paper and set aside.
Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
To make the Pecan Filling:
In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
To make the Cheesecake Filing:
Preheat the oven to 350 degrees F.
Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
To make the topping:
In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
Release the sides of springform pan and spoon the topping over cooled cheesecake.
Store the cake in the fridge.
Source: OMG Chocolate Desserts!
Chicken Saltimbocca
Prep Time 30 min
Total Time 30 min
Servings 4
Sensational can be simple—for proof, try these prosciutto- and mozzarella-covered chicken cutlets.
Ingredients
4 boneless skinless chicken breasts (about 6 oz each)
1/3 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
4 slices prosciutto (about 3 oz)
4 slices (1 oz each) mozzarella cheese
1 teaspoon chopped fresh sage leaves
3/4 cup Progresso chicken broth (from 32-oz carton)
1 tablespoon butter or margarine
Directions
1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
3 Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.
Expert Tips
Prosciutto is an Italian ham that has been seasoned, salt-cured (but not smoked) and air-dried. Thinly sliced ham can be substituted for the prosciutto.
Literally translated, saltimbocca means "jump mouth" in Italian.
Thick-Crust Pizza
Prep Time 16 min
Total Time 40 min
Servings 10
Dinner ready in 40 minutes! Serve this hearty pizza made with Original Bisquick® mix crust and topped with your favorite topping. Perfect if you love Italian cuisine.
Ingredients
3 cups Original Bisquick mix
2/3 cup very hot water
2 tablespoons vegetable oil
1 1/4 cups pizza or spaghetti sauce
2 to 2 1/2 cups favorite pizza toppings (sliced Canadian-style bacon, pepperoni, mushrooms, green onions, ripe olives)
1 1/2 cups shredded mozzarella cheese (6 ounces)
Directions
1 Move oven rack to lowest position. Heat oven to 425°. Mix Bisquick, water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
2 Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, or cookie sheet with shortening. Press dough in bottom and up sides of pan, using hands dipped in Bisquick. Or press into 13x10-inch rectangle on cookie sheet; pinch edges to form 3/4-inch rim. Spread pizza sauce over dough; top with pizza toppings. Sprinkle with cheese.
3 Bake 15 to 20 minutes or until crust is brown and cheese is melted.
Expert Tips
After you grease the jelly roll pan or cookie sheet, sprinkle the pan with cornmeal for a crispier crust.
Need another pizza? Prepare a second pizza while the first one bakes. Your family and friends can devour the first pizza, then the other one will be piping hot from the oven, ready for second helpings.
One Pot Cajun Chicken Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Ingredients
2 Tbsp extra virgin olive oil
1 lb chicken, cut into chunks
1 Tbsp cajun seasoning
1/2 c. yellow onion, diced
4 cloves garlic, minced
4 c. chicken broth
2 1/2 c. heavy cream
1 lb penne pasta
4 oz Crystal Farms Shredded Parmesan Cheese
2 roma tomatos, seeded and diced
Fresh parsley and Cajun spice for garnish
Instructions
In a large pot over medium heat season chicken with Cajun seasoning. Add onions. Cook in olive oil until cooked through. Stir in garlic and cook for one minute.
Add chicken broth, heavy cream and pasta. Stir and simmer over low heat for 15 minutes or until pasta is tender.
Stir in Crystal Farms Parmesan Cheese.
Top pasta with tomatoes, parsley and additional Cajun seasoning to taste.
Source: julieseatsandtreats.com
Crock Pot Cheesy Veggies
Everyone will devour their veggies with this recipe!
Ingredients
32 oz bag of frozen mixed veggies
8 oz Velveeta, cubed
10.75 oz can cream of mushroom soup
Instructions
Pour all of your ingredients in your crock pot Mix well Cover and cook on low for 2-3 hours, stirring frequently after the cheese starts to melt.
Peach Jam and Almond Oatmeal Bars
Prep time: 0:15
Bake/Cook time: 0:30
Yield: 9 bars
INGREDIENTS
1 1/2 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, room temperature
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup Dixie Crystals Light Brown Sugar
1 egg
1 teaspoon vanilla
1 cup old-fashioned oats
1/2 cup peach preserves*
1/2 cup sliced almonds
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
DIRECTIONS
Preheat oven to 350°F. Line a 8x8 baking pan with parchment paper, letting paper hang over sides.
Whisk together flour, baking soda, salt, and cinnamon. Set aside.
Cream butter and both sugars in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add egg and vanilla. Mix until combined.
Add flour mixture and mix until just combined. Add oats and mix until incorporated.
Divide dough in half and press one half into the bottom of the prepared pan. Spread jam over base. Crumble remaining dough over jam. Sprinkle almonds evenly over top.
Bake for 30 to 35 minutes or until a toothpick comes out clean. Let cool in pan for 15 minutes. Use the paper to pull out of pan and let cool completely on a wire rack. Cut into bars.
*We made our recipe with peach jam, but any flavor of jam would work just as well.
Source: Bree Hester @bakedbree.com.
Pumpkin Eggplant Casserole with Burrata
A spin on the classic eggplant parmesan. This pumpkin version is elevated in flavor and the perfect Fall casserole!
1 hr, 30 Prep Time
25 min Cook Time
1 hr, 55 Total Time
Yields 4 servings
Ingredients
1 large eggplant, sliced into 1/4-inch thick slices
2 tablespoons kosher salt
1 1/2 cup unseasoned breadcrumbs
3 eggs
1/2 cup milk
4 tablespoons olive oil, for lightly pan-frying
1/2 cup pumpkin puree
4 ounces mascarpone cheese
1/4 teaspoon ground nutmeg
8 ounces burrata cheese
Handful of fresh basil leaves, chopped, for garnish (optional)
Instructions
Salt both sides of your eggplant slices and place them on a wire rack over a baking sheet. Let the liquid drain for 45 minutes to 1 hour.
When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty and dab the liquid off with a paper towel.
In 2 shallow plates or containers, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or the large baking sheet and repeat until all eggplant slices have been coated.
Preheat oven to 375 degrees.
Heat a skillet over medium high heat and add 1 tablespoon of olive oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tablespoon of olive oil for every 2-3 eggplant slices.
While the eggplant is frying, in a small saucepan over medium heat, whisk together pumpkin puree, mascarpone cheese, and ground nutmeg. Heat through until cheese has melted. Remove from heat and set aside.
In a large oven-safe 9x13-inch casserole dish, add a little bit of the pumpkin mascarpone sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop more pumpkin sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, add a piece of burrata cheese, it doesn't need to be perfect. Repeat the layers until you run out of eggplants slices. Top the casserole with additional burrata cheese before you place in the oven.
Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!
Serve hot and top with chopped basil, if using.
Source: TableForTwo.com
Chicken and Broccoli Alfredo Stuffed Shells
Ingredients
1 (12 oz) box Jumbo Shells
2 1/2 cups cooked, shredded chicken (I use rotisserie)
1 1/2 cups chopped steamed broccoli
Alfredo:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 1/4 cups whole milk
2/3 cup freshly shredded Parmesan
3/4 cup freshly shredded mozzarella cheese, divided
2 large egg yolks, beaten
Salt and freshly ground black pepper, to taste
Instructions
Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
Make alfredo sauce:
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. Then slowly add the egg mixture to the saucepan and stir to combine. Remove from heat and stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
To a large mixing bowl add chicken, broccoli and 1/2 cup alfredo sauce and toss to combine. Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.
Source: http://tastesbetterfromscratch.com/
No Bake Cinnamon Sugar Cheesecake Bars
Yield: 22 Small Bars
Ingredients
4 cups Malt-O-Meal Cinnamon Toasters cereal + some for toppings
1 cup melted butter
16 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon vanilla
2 tablespoons milk
2 tablespoons cinnamon sugar + more for sprinkling
13 ounces can Dulce de leche
Instructions
In a blender or food processor blend the Malt-O-Meal Cinnamon Toasters cereal until it turns into fine crumbs.
Add in the melted butter and mix until combined.
Press the Malt-O-Meal Cinnamon Toasters cereal crumbs into the bottom of a 13 x 9 buttered pan.
Place crust into fridge while you make the cheesecake.
In a mixing bowl combine the softened cream cheese and powdered sugar together. Mix with an electric mixer until smooth.
Add in the milk, vanilla, and cinnamon sugar.
Mix well.
Pour the cheesecake onto the crust and spread out until smooth.
Sprinkle with cinnamon sugar.
Place into the fridge for a couple of hours until firm. *I leave mine in the fridge overnight*
Slice into squares.
Heat Dulce de leche in a bowl until smooth. Drizzle Dulce de leche onto cheesecake squares.
Top each bar with a few pieces of Malt-O-Meal Cinnamon Toasters cereal.
Serve Cold.
Source: bigbearswife.com
Grilled Chicken Sandwiches with Creamy Jalapeño Sauce and Potato Chips
Total: 25 Minutes
Serves: 4
Ingredients
1 large jalapeño chile, roughly chopped
1 medium garlic clove
1/2 cup mayonnaise
2 teaspoons lime juice
1/2 cup loosely packed cilantro leaves
Kosher salt and black pepper
1 1/2 cups finely shredded cabbage (use a handheld slicer such as a Benriner)
1 small shallot, thinly sliced
1/4 cup minced fresh cilantro leaves
1 tablespoon olive oil
2 teaspoons lime juice
Kosher salt and freshly ground black pepper
4 toasted soft potato or brioche buns, halved and toasted
4 slices ripe tomato
4 Grilled Chicken Cutlets
1 cup fried potato straws (aka potato sticks or picnic shoestring potatoes) or crushed potato chips
Preparation
1. Make sauce: Put jalapeño, garlic, mayonnaise, lime juice, and cilantro in a blender (add cilantro last). Or, put ingredients in a deep bowl or jar and use an immersion blender. Blend on high speed until completely smooth. Season to taste with salt and pepper.
2. Make slaw: Combine cabbage, shallot, cilantro, olive oil, and lime juice in a medium bowl. Season to taste with salt and pepper and toss well.
3. Spread 1 tbsp. sauce on each bun half. Layer bottom halves with slaw, followed by a tomato slice, a sprinkle of salt, a chicken cutlet, and a handful of potato straws. Drizzle with more sauce and add bun top. Serve immediately.
Nutritional Information Amount per serving
Calories 540 Calories from fat 40 % Protein 29 g Fat 24.8 g Satfat 4.5 g Carbohydrate 52.8 g Fiber 2.3 g Sodium 1011 mg Cholesterol 50 mg
Source: SeriousEats.com
Turtle Brownie Cheesecake
Yield: 12-14 slices
Ingredients:
Brownie
3/4 cup (168g) unsalted butter, melted
1 cup (207g) sugar
1 tsp vanilla extract
2 large eggs, room temperature
3/4 cup (98g) all purpose flour
6 tbsp (43g) natural unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
Cheesecake
1 1/2 tsp gelatin, optional
2 tbsp (30ml) cold water, optional
20 oz (565g) cream cheese, room temperature
1/2 cup (104g) sugar
1/2 cup (82g) brown sugar, unpacked
3/4 cup (180ml) caramel sauce, room temperature
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
Topping
1/2 cup (120ml) heavy whipping cream, cold
2 tbsp (14g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa
Pecans
Chocolate sauce
Caramel sauce
Directions:
1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. NOTE: If your springform pan leaks, use a 9-inch cake pan so the brownie batter won’t leak out while baking.
2. To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl.
3. Add the eggs and mix until well combined.
4. In a separate medium sized bowl combine the flour, cocoa, baking powder and salt. Slowly add dry ingredients to the egg mixture and mix until well combined.
5. Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
6. Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
7. Once the brownie is cool, make the cheesecake. If using the gelatin, sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, the heat in the microwave until warm and dissolved. Set aside to cool slightly. If not using gelatin, move to next step.
8. In a large bowl, beat the cream cheese and sugars until smooth.
9. If using gelatin, add it to the cream cheese mixture and mix until smooth.
10. Add the caramel sauce to the cream cheese mixture and mix until smooth.
11. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
12. Gently fold the whipped cream into the cream cheese mixture.
13. Place the brownie back into the 9 inch springform pan. Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.
14. Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.
15. Once firm, remove the cheesecake from the springform pan.
16. To make the whipped cream for the top, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form. Pip swirls around the edge of the cheesecake and top with pecans.
17. Finish cheesecake off with some chopped pecans and chocolate and caramel sauce. Refrigerate until ready to serve.
Source: http://www.lifeloveandsugar.com/
Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce
We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs.
Serves: 4 (serving size: 2 chicken thighs and about 2 tablespoons sauce)
Ingredients
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
1 tablespoon minced garlic, divided
2 teaspoons smoked paprika
1 1/2 teaspoons sugar, divided
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 bone-in chicken thighs, skinned (about 2 pounds)
Cooking spray
2 cups fresh flat-leaf parsley leaves
2 tablespoons half-and-half
1 tablespoon minced seeded jalapeño pepper
Preparation
1. Combine 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons minced garlic, smoked paprika, 1 teaspoon sugar, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add chicken to bag; seal bag. Let stand 15 minutes, turning occasionally.
2. Preheat grill to medium.
3. Coat grill rack with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to grill rack; grill 8 minutes on each side or until done.
4. Place remaining 2 tablespoons oil, remaining 1 tablespoon juice, remaining 1 teaspoon garlic, remaining 1/2 teaspoon sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, half-and-half, and jalapeño in the bowl of a mini food processor; process until finely chopped. Serve sauce with chicken thighs.
Nutritional Information Amount per serving
Calories 377 Fat 18.5 g Satfat 4 g Monofat 8.9 g Polyfat 3 g Protein 45 g Carbohydrate 6 g Fiber 2 g Cholesterol 218 mg Iron 4 mg Sodium 584 mg Calcium 84 mg
Source: MyRecipes.com
French Toast Sliders
Makes 6 servings
INGREDIENTS
2 pounds bulk breakfast sausage
4 eggs, beaten
1 cup milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
12 Hawaiian rolls
1 cup whipped cream cheese
1 pint strawberries, sliced
DIRECTIONS
Preheat oven to 400°F degrees.
Slice sausage into 1/2" rounds and place in your KitchenAid® Tri-Ply Stainless Steel 18? Large Roaster, approximately 1" apart.
Bake sausage for 20 minutes or until internal temperature is 165°F degrees. If you’d like the top of your sausage more browned, broil for a couple of minutes before removing from oven.
Meanwhile, in a small bowl, whisk together eggs, milk, vanilla and cinnamon.
Slice rolls in half and dip quickly into the egg mixture. Cook on a 325°F degree griddle until browned. Flip and cook on alternate side until browned.
To prepare sliders, spread one roll half with whipped cream cheese and top with sliced strawberries. Place a sausage round on top of berries and top with other half of roll. Serve immediately.
Source: Melanie Bauer @ MelanieMakes.com
Banana Pudding
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 9 servings
Ingredients
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices
Directions
In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, crush remaining wafers and sprinkle over top.
Nutritional Facts
1 serving: 302 calories, 7g fat (2g saturated fat), 80mg cholesterol, 206mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 7g protein .
Source: Taste of Home June/July 2013
Sweet Ricotta Fritters
These Italian Romantic Ricotta Balls are especially delicious with Nutella, ice cream or crème fraiche. Serve the elegant dessert bites with coffee or tea.
Ingredients
1 cup ricotta cheese
2 large eggs
1/2 cup all-purpose flour
1 heaping tablespoon confectioners' sugar, plus more for finishing
1 1/2 teaspoons baking powder
1 pinch salt
Vegetable oil, for frying
Nutella, ice cream or crème fraîche, for serving
Preparation
1. In a large bowl, combine the ricotta and eggs, and whisk until smooth. Add the flour, sugar, baking powder, and salt; whisk to make a smooth batter.
2. Fill a wide and shallow skillet pan with about 3/4-inch of the oil. Heat over medium-high heat until a bit of test batter sizzles when dropped in. Cook in batches, dropping 5 or 6 rounded teaspoons of batter into the pan at a time. When the batter puffs up and the undersides turn golden brown, after about 1 minute, flip and fry for 1 more minute, or until golden brown.
3. Transfer the ricotta balls to a plate with some kitchen towel just to remove the excess oil, and continue cooking the rest of the batter until all is used.
4. On a serving plate, pile the ricotta balls in a rough pyramid. Using a sieve, evenly and generously sprinkle the confectioners' sugar over the Italian Romantic Ricotta Balls. Serve immediately with Nutella, ice cream or crème fraîche. Buon appetito!
Source: Today.com
Slow-Cooker Huevos Rancheros
Cook time: 4 hours 30 minutes
Prep time 30 minutes
Servings: 6
This supremely delicious (and supremely easy!) one-pot dish makes a great breakfast or brunch. Tostadas (tortilla chips are fine too) are layered with chorizo, cheese and a yummy sauce in a slow cooker and set on high for 4 hours. Then the eggs are added to poach in the mixture for the last 30 minutes. Most slow cooker dishes can sit on the "keep warm" setting for quite a while, but once the eggs are cooked, you should serve it right away.
Make-Ahead Tip: The casserole can be cooked on low for 8 hours. Raise heat to high before adding the eggs.
Ingredients
2 tablespoons canola oil
2 fresh chorizo or hot Italian sausages, casings removed
1 medium onion, chopped
1 red bell pepper, seeded and diced
1 jalapeño, seeded and finely chopped
4 scallions, thinly sliced
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne pepper
One 28-ounce can fine diced tomatoes with their juices
One 8-ounce can tomato sauce
One 14-ounce can black beans, drained
Salt and freshly ground pepper
Softened unsalted butter for the slow cooker
9 tostadas, plus more for serving
1 1/2 cups shredded cheddar, plus more for serving
6 large eggs
Finely chopped cilantro, for serving
Preparation
1. In a large skillet, heat the oil until shimmering. Add the sausage and cook over high heat, breaking it into small lumps with a spoon, until nearly cooked, about 5 minutes. Add the onion and cook until softened, about 5 minutes. Add the red bell pepper and jalapeño
2. Add the red bell pepper and jalapeño, and cook until softened, about 5 minutes.
3. Add the scallion, cumin and cayenne, and cook for 1 minute longer.
4. Add the diced tomatoes along with their juice, the tomato sauce and the black beans. Season with salt and pepper. Bring to a boil.
5. Butter the insert of 4-quart slow cooker and arrange three tostadas in the bottom, breaking them to fill any empty spaces.
6. Scatter 1/3 of the cheese on top followed by 1/3 of the sauce. Repeat with the remaining tostadas, cheese and sauce. After cooking for 3 1/2 hours, crack the eggs into individual ramekins
7. Close the slow cooker and set on high for 4 hours. Crack the eggs into individual ramekins or small bowls.
8. After 3½ hours, using a small ladle or spoon, make 6 deep wells into the casserole and carefully pour the eggs into the wells.
9. Close the slow cooker and finish cooking until the egg whites are set and the yolks are runny, 20 to 30 minutes longer, depending upon the machine.
10. Serve over tostadas with the cilantro and shredded cheddar.
Source: Today.com
Classic Beef Chili with Beans
Prep time: 1 hour 10 minutes
Servings: 6
Green lifestyle guru Danny Seo uses grass-fed beef in his delicious classic chili.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 red bell pepper, cored, seeded and medium diced
1 pound ground grass-fed beef
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups beef broth
15 ounces canned diced fire-roasted tomatoes
16 ounces jarred store-bought tomato salsa
15 ounces canned kidney beans, drained and rinsed
15 ounce canned pinto beans, drained and rinsed
1/4 cup shredded cheddar cheese
2 scallions, white and green parts, chopped
1 tablespoon chopped fresh cilantro
Tortilla chips, for serving
Preparation
1. In a large Dutch oven, heat the oil over medium heat. Add the onion, garlic and red pepper. Cover and cook for 5 minutes, stirring occasionally, until the onion is translucent.
2. Add the ground beef. Using a wooden spoon, break up the beef, cover the pot, and cook for 5 minutes, until the beef is browned.
3. Stir in the chile powder, cumin, coriander, salt and cayenne. Cook for 1 minute. Stir in the beef broth, tomatoes and salsa. Bring to a simmer, then add the kidney and pinto beans. Cover and simmer for 20 minutes.
4. Serve the chili garnished with the cheese, scallions, and cilantro. Accompany with tortilla chips.
Source: Today.com
Killer Bean Dip
Serves 10 to 12
1 lb ground beef
1 (1oz) package taco seasoning
1-1/2 cups salsa
1 (16oz) package Velveeta cheese, cubed
1 (28oz) can refried beans
In a skillet over medium-high heat, cook beef; drain.
In a large pot, combine cooked beef, taco seasoning, salsa, Velveeta and refried beans. Cook on low for about 10 minutes, stirring frequently, until cheese is melted and dip is warm.
*Slow Cooker directions: Place cooked beef, taco seasoning, salsa, Velveeta and refried beans in slow cooker. Cook on LOW for 4 hours, stirring occasionally.*
Glazed Bourbon Pecan Pound Cake
Prep: 20 mins
Bake: 75 mins
Total: 1 hour 35 mins
Serves: 12 Ingredients
CAKE:
1 cup Butter, softened
2 1/2 cups Sugar
6 Eggs
3 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Nutmeg
8 ounces Sour Cream
1/2 cup Bourbon
1 1/2 cups Pecans, Chopped
GLAZE:
1/4 cup Butter
1/2 cup Brown Sugar, Firmly Packed
3 tablespoons Milk
1 teaspoon Vanilla Extract
1 cup Powdered Sugar
1/2 cups Pecans, Chopped
Instructions
CAKE:
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick cooking spray.
Beat the butter on medium, until fluffy, about 2 minutes. Gradually mix in sugar and beat on medium 4 minutes. Add eggs, one at a time, beating after each addition until yolks disappear.
Whisk together flour, baking powder, salt, and nutmeg. Set aside.
Mix together sour cream and bourbon. Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture. Mix on low just until blended. Stir in pecans and pour batter into prepared pan.
Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Set on a wire rack for 15 minutes to cool. Remove from pan and cool completely on rack.
GLAZE:
In a heavy bottom saucepan, melt the butter. Add the brown sugar and milk and bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat. Add vanilla and powdered sugar and whisk until smooth. Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
Recipe Notes:
PAN- Use a 12 cup bundt cake pan for this recipe as the cake rises right to the tippy top of the pan. While mine has never overflowed, I’d suggest placing the bundt pan on a rimmed baking sheet before you bake it.
BAKING- You’ll want to bake this pound cake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. I know! I know! Most recipes call for that toothpick to be totally clean but because pound cake has a denser texture, under baking ever so slightly makes the finished cake significantly moister. But remember, only a few moist crumbs. If the toothpick is covered in crumbs and you pull it out of the oven, it’s going to be more on the raw side which will not work.
INGREDIENTS- For best results, use only a named-brand all-purpose flour and sugar. Store brands often are more finely ground than their name-brand counterparts. This can result in inadvertently using too much of the dry ingredients in the recipe, which will make your cake have a drier texture. Don’t skimp on the butter. Buy good quality butter because it’s the butter that really gives this cake its rich trademark flavor and texture.
Source: Gonna Want Seconds
Easy Pecan Pie
Ingredients
1 premade pie crust
1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, melted
2 eggs
1 1/2 tablespoons flour
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
Instructions
Preheat oven to 400 F
Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well.
Pour into the prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake for an additional 35 minutes. Cool completely.
Source: Spend With Pennies
Homemade Balsamic Vinaigrette Salad Dressing
Prep time: 5 mins
Total time: 5 mins
Serves: 1 Pint
Ingredients
1? Cups Extra Virgin Olive Oil
1 Cup Balsamic Vinegar
4 Cloves Garlic- Minced (or 1 tsp Freeze Dried)
4 Tblsp Dried Parsley
4 tsp Dried Basil
4 tsp Dried Minced Onion
2 tsp Salt
Instructions
Combine everything in a pint jar.
Screw on lid and shake well.
Stores at room temperature for up to a month. Shake before serving.
Source: Gooseberry Patch's Good for You Everyday Recipe
Greek Pepper and Onion Frittata with Feta
Yield: serves 1
Ingredients:
1/2 small onion, sliced thin
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
salt and pepper, to taste
2 eggs, whisked well splash of milk
2 heaping tablespoons crumbled feta cheese
6 kalamata olives, chopped
Directions:
Preheat oven at Broil setting.
Whisk eggs and milk together well. Spray a small nonstick skillet with cooking spray (or grease with a little butter or oil) and heat over medium heat. Add onion and peppers to pan, sprinkle with salt and pepper and saute for 3-4 minutes until they start to soften.
Add eggs to vegetable mixture. Let eggs cook in pan for a few minutes until bottom starts to set. Add feta and olives on top and place under broiler for 3-5 minutes until cooked through and golden brown. Carefully remove pan from broiler using an oven mitt and serve warm.
What you need for this recipe:
Nonstick pan (I use a smaller one for this)
Source: Aggie's Kitchen
Mongolian Beef
Ingredients:
2 bunches green onion, cut in 1 inch pieces
1 lb lean beef, sliced thin
salt & pepper to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cornstarch
1 onion, diced
3-4 cloves garlic, minced
1/4 cup oyster sauce
1/4 cup soy sauce
Directions:
Season sliced beef with salt, pepper, garlic powder and onion powder.
Sprinkle cornstarch over beef and toss to coat. Set aside.
In hot pan saute garlic and onion in cooking oil until softened.
Add meat and brown.
Add oyster sauce and soy sauce; stir to coat.
Just before serving, add green onions and toss.
Source: Joelen's Culinary Adventures
Easy Butternut Squash Enchilada Casserole
Prep Time 10 min
Total Time 60 min
Servings 6
Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (20 oz.) package (3 cups) pre-cut butternut squash cubes
1 (6 oz.) package (3 cups) shredded Mexican four-cheese blend
1 (15 oz.) can black beans, rinsed and drained
3/4 cup corn
1 1/2 cups salsa
2 1/2 tablespoons Old El Paso taco seasoning mix
1/2 teaspoon salt
1 (14 oz.) can Old El Paso Enchilada Sauce
4 8-inch whole wheat flour tortillas
Sliced green onions, chopped
fresh cilantro for garnish
Sour cream for serving
Directions
Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes. Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix. Simmer for 25-35 minutes or until the butternut squash is soft.
Preheat the oven to 350ºF.
Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish. Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle. Spread half of the filling over the tortillas, then pour half of the remaining enchilada sauce over it, then sprinkle with cheese. Repeat the layers; place two more tortillas over the cheese, add the remaining filling, pour the remaining enchilada sauce over, and top with the remaining cheese. Cover with aluminum foil.
Bake for 30 minutes, then uncover and bake for another 8-10 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro. Serve with sour cream if
Source: Betty Crocker
Lemon Almond Crusted Salmon
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Ingredients
2 (6-8 oz) salmon fillets
1 tablespoon olive oil
1/2 cup almonds, chopped or crushed
1 teaspoon lemon zest
1/2 cup panko breadcrumbs
salt and pepper to taste
Instructions
Season salmon with salt and pepper. Brush with a thin layer of olive oil. Pre-heat a large heavy pan to medium/high heat. Pour 1 tablespoon olive oil in pan. While the oil is heating, combine the crushed almonds, panko, and lemon zest in a medium shallow bowl. Dip salmon fillets into mixture and place in pan. Cook for 5 minutes per side or until the almond are golden and the center is cooked through. Note, the salmon will continue to cook as it rests.
Notes The calorie count looks high but keep in mind salmon and almonds are naturally high in healthy fats that are good for you.
Source: Gimme Delicious at http://gimmedelicious.com/2016/10/18/15-minute-crunchy-lemon-almond-crusted-salmon/
Filipino Chicken Adobo
Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.
Servings: 4
Ingredients
8 chicken drumsticks
15 garlic cloves, coarsely chopped
3 Thai chiles, halved lengthwise
1 2-inch piece ginger, peeled
1 cup unseasoned rice vinegar
3/4 cup soy sauce (preferably Silver Swan)
2 tablespoons black peppercorns
2 tablespoons palm sugar or light brown sugar
3 bay leaves
2 tablespoons canola oil
Steamed rice and scallions, green parts only, thinly sliced on a diagonal (for serving)
Preparation
Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large reasalable plastic bag or 13x9" baking dish; toss to combine. Chill, turning chicken once, at least 2 hours and up to 2 days.
Heat oil in a medium heavy saucepan over medium. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low if needed, until skin starts to brown and caramelize, 6-8 minutes. Add marinade and 1/2 cup water; bring to a simmer. Cover saucepan and cook 30 minutes. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if needed, until meat is very tender and liquid is reduced and starting to glaze, about 30 minutes.
Serve chicken over rice. Spoon sauce over, then top with scallions.
Source: Bon Appetit
Eggplant Parmigiana
Courtesy of Terrazza Bosquet at the Excelsior Vittoria
Servings: 4
Ingredients
2 pounds eggplant
8 basil leaves
1 cup Parmesan cheese
1 tablespoon olive oil
4 cups sliced mozzarella cheese
1 clove garlic
4 cups of tomato puree
Peanut oil (to fry the eggplants)
1 egg
1 tablespoon cold water
1 cup flour
Fine salt, to season
Coarse salt, for eggplant
Directions:
Wash and dry the eggplants, and then slice them lengthwise, roughly ½ inch thick each. Put the eggplant slices on a plate and sprinkle with coarse salt. Let them rest 1 hour, to relieve any bitter essence. Once rested, wash them in cool water and dry them properly.
Pour the olive oil and the garlic cloves in a large pan set over medium-high heat. Cook down until wilted and then add the tomato puree and basil leaves; salt to season. Let it cook until thickened.
Prepare the mozzarella by cutting into thin slices and set aside.
Beat together one tablespoon of water and one egg. Pour peanut oil in a large frying pan set over high heat.
Dredge eggplant lightly in flour, then dredge again in water/egg mixture. Dredge once more in flour.
Fry the eggplant slices on each side till golden brown
Set on a paper towel to dry.
Pour a measure of tomato sauce in a baking dish and then lay down a single layer of eggplant slices. Top with a layer of mozzarella slices. Repeat the sauce and then top with a layer of grated Parmesan cheese. Add another layer of eggplant slices, mozzarella and another layer of sauce. Top with Parmesan cheese.
Bake at 355°F for about 35 minutes.
Let cool and serve.
Source: FoodRepublic.com
Crock Pot Creamy Herb Chicken
Serves: 4-6
Prep Time: 00:15
Cook Time: 04:00
Ingredients
1 lb boneless chicken breast
10 oz cream of chicken soup
1 cup milk
1 envelope of garlic and herb pasta dry mix (Knorr)
1 tsp thyme
1 tsp parsley flakes
Instructions
Add chicken into crock pot.
In a mixing bowl, whisk together milk, dry sauce mix, parsley and thyme until smooth and combined. Pour over chicken.
Cover and cook on low for 4 hours or until chicken is cooked through.
If desired, cut or shred chicken before serving.
Source: Table for Seven, Adapted from Taste of Home