A to Z Recipes Newsletter 11-20-2019
PUBLISHER'S CORNER
“Only a rank degenerate would drive 1,500 miles across Texas without eating a chicken-fried steak.” ~ Larry McMurtry, born in Wichita Falls, Texas on June 3, 1936. He is the author of twenty-nine novels, including the Pulitzer Prize-winning Lonesome Dove, three memoirs, two essay collections, and more than thirty screenplays.
Good evening and welcome to the newest issue of A to Z Recipes Newsletter. Busy day today so its nice to sit here a few minutes with you.
Great recipes from some great folks, most of whom I'v known for years. Heck, JoJo is one who I've known her entire life (40+ years). Of course, she's my oldest daughter, and I am pleased as punch to share a Keto recipe of hers. I relied on my Facebook friends for many of the reader recipes, most of whom happen to be my real friends in life, not just online. I tossed in some information about making chicken fried steak and shared the recipe I used last. My guys ate as if it was their last meal - gone!
Peter P., Canada
JoJo, TX
Marilyn M., OH
Edna D., Decatur, IL
Caroline S., TX
Jessica S., Corfu, Greece
Deb M., TX
Domela F., TX
Judy G., IL
Michael G., MI
Lisa H., Belmont, NC
I'd love to see your name here! Why not take a few minutes and send us a recipe?
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
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DID YOU KNOW?
How to Make Chicken Fried Steak:
Get your meat ready, make sure it’s tenderized, then season both sides with salt and pepper. I like to use kosher salt and coarse ground pepper to add a bit more flavoring. Let the meat sit for about 10 minutes like this before breading.
Start heating your oil in a large skillet.
Prepare the dry ingredients for the breading. Whisk together the flour, salt, pepper, and paprika in a medium size bowl.
In another bowl whisk together the eggs and buttermilk.
Dip the steak into the flour, press the flour into the steak with the palm of your hand. Then dip the steak into the egg mixture, and back to the flour mixture.
When the oil is ready, add the steaks, two at a time into a large skillet, or one at a time in a small skillet. Don’t overcrowd your pan.
Cook for about 5 minutes on one side, spoon some hot oil on the top while it’s cooking. You will notice juices coming from the steak while it cooks. That means it’s cooking! Don’t flip before you see those juices.
Flip the steak and continue cooking for about another 5 minutes. Once both sides are golden brown, remove from the oil and place on a wire rack over a baking sheet. Keep the steaks in the oven at 200 degrees while frying the other steaks and making the gravy.
How to make Cream Gravy:
The key to making the chicken fried steak gravy, is to keep the drippings in the pan from making the actual chicken fried steak. Due to shallow frying the steaks there typically isn’t much leftover oil by the time the steaks are done. Which is the perfect amount for making the gravy. IF you have more than 1/4 cup of oil left in your skillet, you will want to pour some out. But make sure you leave all the bits and pieces leftover from the steaks!
Use 1/4 cup of the drippings and oil left from cooking the chicken fried steaks.
Whisk in 1/3 cup of flour. Salt and pepper.
Cook the flour mixture for 4-5 minutes. The flour needs to cook, and this will get rid of the raw flour taste.
Whisk in the milk. Bring this to a simmer. As the gravy simmers for about 5 minutes you will see it thicken.
Taste the gravy and add more seasonings as needed. I find that it typically needs a lot of coarse ground black pepper.
Chicken Fried Steak
SERVINGS 4
Chicken Fried Steak. The ultimate in southern comfort food! Tender seasoned steak, coated with a thick batter and fried until golden. Served with a creamy gravy drizzled on top. Simple, basic ingredients is all that is needed to bring this recipe to life in your own kitchen!
Ingredients
1.5 pounds cube steak (4 patties)
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 and 1/2 cup all purpose flour
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup buttermilk
3 large eggs
3/4 cup vegetable oil
Cream Gravy
1/4 cup oil and drippings
1/3 cup all purpose flour
3 cups milk
1 teaspoon coarse black pepper
1/2 teaspoon salt
Instructions
Preheat oven to 200 degrees. Place a wire rack over a large baking sheet. Set aside.
Pour oil into a large skillet, depending on the size of your skillet you may need more or less oil, pour enough to have the oil come up about 1/4 of an inch deep.
Prepare the meat by ensuring it is tenderized, cube steak comes pre-tenderized. Season both sides of the steak with the 1 tsp kosher salt and 1/2 teaspoon coarse black pepper. Let the steaks sit for about 10 minutes.
Mix the dry ingredients together in a medium size bowl.
Mix the buttermilk and eggs together in another bowl.
Dip the cube steaks, one at a time, into the flour first. Press the flour into the steaks. This ensures a nice coating. Then dip into the egg mixture. Let any excess drip off. Then dip the steak back into the flour mixture.
Check the heat of the oil by sprinkling some flour in it, the flour should sizzle. This means the oil is hot enough. Carefully place one steak at a time into the hot oil. Don't crowd the pan, if using a large skillet you can do 2 steaks at a time, if using a small skillet only do one.
Cook the steaks in the oil for about 5 minutes. Spoon hot oil over the tops of the steaks while they cook, this helps the batter stay while flipping. You will notice juices coming from the steaks, through the breading on the top, this means they are cooking. Once you see juices, you can flip the steaks over.
Cook the other side of the steaks for another 5 minutes, or until both sides of the steak are golden brown. Remove from the oil and place on the wire rack. Place the baking sheet with the steaks in the oven to keep warm. Continue this until all steaks are cooked.
To prepare the gravy, determine how much grease is left in the pan, we need 1/4 cup. You can always pour the grease into a glass measuring cup to verify that you are using 1/4 cup. Just be sure to use a slotted spoon to scoop out all the bits of steak that came off during the cooking, so this is used in the gravy also.
With 1/4 cup of drippings in the skillet, add the flour, salt and pepper. Whisk this together. And let the flour mixture cook over medium heat for about 4-5 minutes.
Carefully stir in the milk to the flour mixture. Whisk until smooth and no lumps remain.
Let gravy simmer about 5-8 minutes until it thickens.Taste and add more salt or pepper as needed at this point.
Serve steaks warm with gravy over top.
Source: The Recipe Critic
JUST MAKE ME LAUGH!
Murphy's Laws for Parents
~Shared by Peter P., Canada
1. The tennis shoes you must replace today will go on sale next week.
2. Leakproof thermoses - will.
3. The chances of a piece of bread falling with the grape jelly side down
is directly proportional to the cost of the carpet.
4. The garbage truck will be two doors past your house when
the argument over whose day it is to take out the trash ends.
5. The shirt you child must wear today will be the only one
that needs to be washed or mended.
6. Gym clothes left at school in lockers mildew at a faster rate
than other clothing.
7. The item your child lost, and must have for school within
the next ten seconds, will be found in the last place you look.
(Tom's note: Isn't something ALWAYS in the last place you look?
I mean, you don't keep looking once you've found it, do you?)
8. Sick children recover miraculously when the pediatrician
enters the treatment room.
9. Refrigerated items, used daily, will gravitate toward the back
of the refrigerator.
10. Your chances of being seen by someone you know
dramatically increase if you drive your child to school
in your robe and curlers.
TODAY'S RECIPES
Keto Cinnamon Chaffles
~Shared by JoJo, TX via Facebook
For one serving:
1/2c finely shredded mozzarella cheese
1 egg
1 Tbs. Vanilla extract
1/2 tsp baking powder
1Tbs Almond flour
sprinkle of cinnamon
Mix; let set couple of minutes. If too thick, I added few drops of water as needed. Cook in mini waffle iron (I used a 4" griddle not the waffle one) buy them at Target or Amazon. Cook for 4 minutes. Don't peek; let it crisp up! Put butter and your choice of toppings. OMG sooo good. Syrup, fruit, whipped cream, no-carb sweets. A Mini cake it tasts that good. No egg taste at all to me. And I use farm eggs, too.
Spiced Cranberry-Pear Sauce
~Shared by Marilyn M., OH
This Spiced Cranberry-Pear Sauce is deliciously sweet and tart, with hints of cinnamon, ginger, nutmeg, and allspice.
1 bag (12 oz.) fresh cranberries .
2 pears, peeled and chopped
1 cup water
1/2 cup brown sugar
1/2 tsp. pumpkin pie spice (a blend of cinnamon, ginger, nutmeg & allspice)
Combine water and brown sugar in a large saucepan; bring to a boil.
Add cranberries, pears, and spices.
Return to a boil, then reduce heat slightly and cook, stirring occasionally, until cranberry skins pop and mixture has thickened (about 10 minutes).
Remove from heat, cool to room temperature, and refrigerate until ready to use
Enjoy!
No-bake Cheesecake Bites
~Shared by Marilyn M., OH
8 oz cream cheese, room temperature
4 Tbsp. butter, room temperature
1/2 cup crushed graham cracker crumbs
4 cups powdered sugar
10 oz chocolate chips
In a large bowl, mix cream cheese and butter together until combined.
Add in the graham cracker crumbs and mix well.
Add in the powdered sugar, 1 cup at a time, until it is all mixed in.
Cover and chill in the fridge for at least 1 hour. I usually let it sit overnight.
Place a piece of wax paper on the counter and remove batter from the fridge.
Scoop into balls and roll in between palms if necessary. Place on wax paper.
Place in fridge for 10-20 minutes if they are too soft to dip.
Melt chocolate in the microwave, stirring every 15 seconds to make sure it doesn’t harden up. It should take about 1 minute for the chocolate to completely melt.
Dip balls into chocolate, covering completely.
Place back on wax paper and let cool until chocolate has hardened.
Store in the fridge and serve cold for best results. Enjoy!
Four Cheese Chicken Alfredo
~Shared by Marilyn M., OH
8 ounces uncooked fettuccine
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 package (8 oz) cream cheese, cubed
1 jar (4-1/2 oz) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
Cook fettuccine according to package directions.
Meanwhile, in a large kettle, combine soup, cream cheese, mushrooms, cream, butter and garlic powder.
Stir in cheeses; cook and stir until melted. Add chicken; heat through.
Drain fettuccine; add to the sauce. Transfer to a shallow greased 2-1/2-qt. baking dish.
Tip: Add cooked broccoli, to taste, for something green!
TOPPING:
1/3 cup seasoned bread crumbs
2 Tbsp butter, melted
1 to 2 Tbsp grated Parmesan cheese
Combine topping ingredients; sprinkle over chicken mixture.
Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.
Chocolate Twinkie Cake
~Shared by Marilyn M., OH
1 chocolate cake mix with box ingredients
1 can chocolate frosting
Filling:
5 Tbsp. flour
1 cup milk
1/4 tsp. salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 tsp. salt
Bake cake according to package directions.
when cake is completely cooled, turn cake out of pan onto a large plate, platter or a cutting board.
If the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!
Cut the thickness of the cake in half with a large knife or cake leveler.
Using a second plate, remove the top of the cake and set aside.
Flip the bottom half of the cake back into the cake pan.
In a medium saucepan cook 5 Tbsp. flour, 1 cup milk, 1/4 tsp. salt until thick (kind of like a thin gravy).
When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 tsp.vanilla.
Let cool completely. I usually put it in the refrigerator to cool while I do the next step.
In a medium bowl, cream together 1 cup granulated sugar, 1/2 cup Crisco, 1/2 cup margarine and 1/2 tsp. salt.
When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes.
It should be fluffy and the consistency of twinkie filling.
This recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9×13 cake.
Spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.
Carefully flip the top layer back onto the cake. Frost as you normally would. if you are going to do a cake with multiple layers, I would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.
Weeknight Ravioli Lasagna
~Shared by Marilyn M., OH
1 jar (24 oz) pasta sauce
1 package (25 oz) frozen meat or cheese ravioli
1-1/2 cups shredded part-skim mozzarella cheese
3 cups fresh baby spinach
Preheat oven to 350°.
In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally.
Spread 1/2 cup sauce into a greased 11x7-in. baking dish.
Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce.
Repeat layers, then sprinkle with remaining cheese.
Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted.
Let stand 5 minutes before serving. Enjoy!
Jamaican Banana Bread
~Shared by Marilyn M., OH
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 Tbsp. dark rum, preferred (OR apple cider)
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 Tbsp. flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 Tbsp. fresh lime or lemon juice
Preheat oven to 350. Spray 9 x 5-inch loaf pan coated with cooking spray; set aside.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
Add eggs, 1 at a time, beating well after each addition.
Add banana, yogurt, rum, and vanilla; beat until blended.
Add flour mixture; beat at low speed just until moist; stir in 1/2 cup coconut.
Spoon batter into prepared loaf pan; sprinkle top with 1 tablespoon coconut.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan.
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread.
Cool completely on wire rack. Serve and Enjoy!
Easy Pineapple Cake
~Shared by Marilyn M., OH
1 (20 oz) can crushed pineapple (do not drain)
1 (8 oz),carton thawed cool whip
1 (3.4 oz) box instant vanilla pudding, 4 serving size
1 pound or angel food cake
1/3 cup amaretto liquor
Garnish as desired with slices of pineapple, toasted almonds or maraschino cherries
In a medium bowl combine the pineapple with all of the juice, pudding and cool whip.
Stir with a spoon until well mixed. Let the mixture stand for five minutes.
Cut cake into three layers and brush with amaretto.
Divide the filling between the layers of cake and on top to create three layers of filling.
Garnish as desire and refrigerate until ready to serve. Enjoy!
Chicken-Noodle Casserole
~Shared by Marilyn M., OH
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 Tbsp lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces egg noodles, cooked and drained
In a large bowl, combine the soup, mayonnaise and lemon juice.
Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
Add noodles and toss to coat ~ Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses.
Bake until cheese is melted, about 10 minutes longer.
Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze.
To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking.
Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Notes:
Cubed rotisserie chicken works great in this recipe..
Reduced-fat or fat-free mayonnaise is not recommended!
Green Tomato Pie
~Shared by Marilyn M., OH
1-1/2 cups sugar
5 Tbsp all-purpose flour*
1 teaspoon ground cinnamon
Pinch salt
3 cups sliced green tomatoes (4 to 5 medium)
1 Tbsp cider vinegar
Pastry for double-crust pie (9 inches)
1 Tbsp butter
In a bowl, combine the sugar, flour, cinnamon and salt.
Add tomatoes and vinegar; toss to coat.
Line a pie plate with bottom crust. Add filling; dot with butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 350° for 1 hour or until tomatoes are tender.
Cool on a wire rack to room temperature. Store in the refrigerator
Tip: Add a hint of orange or lemon zest to pie. Also I pat dry my tomato slices with paper towel
*Add 3 heaping Tbsp instant tapioca pudding rather than flour to prevent having a slimey pie.
Grandma’s Famous Rice Pudding
~Shared by Marilyn M., OH
1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional
Place rice and raisins in a greased 1-qt. casserole.
In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean.
Cool. Pour milk over each serving, if desired.
Refrigerate leftovers.
Pecan Pie Bark
~Shared by Edna D., Decatur, IL via Facebook
30 minutes
6 ingredients
Easy
12 servings
Ingredients
24 graham crackers
3 cups Diamond of California® Pecan Halves
1 cup unsalted butter
1 cup brown sugar
1/2 tsp salt
1 tsp vanilla extract
The Steps
Pre-heat the oven to 325 degrees and line a sheet pan with parchment paper.
Lay graham crackers tightly across the parchment paper
In a large sauce pan, bring the butter, sugar, salt and vanilla to a boil. Once the sugar is melted, add the pecans.
Cook for five minutes, then carefully pour the pecan mixture evenly over the graham crackers.
Bake for 8 to 10 minutes.
Allow bark to cool completely before cutting and serving.
Source: Diamond Nuts
Grandma’s Divinity
~Shared by Caroline S., TX via Facebook
Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year.
Prep: 5 min.
Cook: 40 min. + standing
YIELD: 1-1/2 pounds (60 pieces)
Ingredients
2 large egg whites
3 cups sugar
2/3 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper.
2. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
3. Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans.
4. Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between waxed paper in an airtight container at room temperature.
Source: Taste of Home
Crispy Roast Pork with Asian ‘slaw
~Shared by Jessica S., Corfu, Greece via Facebook
Serves: 4
INGREDIENTS
1 kg (about 2 lb) skin-on pork belly
sea salt
vegetable oil
Asian ‘slaw:
1 green apple, cut into thin matchsticks
3 cups finely shredded Chinese cabbage (wombok)
½ cup coriander (cilantro) leaves
1 long red chilli, deseeded, finely chopped
2 tbsp fish sauce
2 Tbsp lime juice
2 tsp caster sugar
INSTRUCTIONS
STEP 1
First up, you need to prepare the pork belly…this is a crucial step to achieve crispy crackling. Pat dry your pork belly with paper towel. Take a very sharp knife (a sharp utility or stanley knife works well) and cut lines across the pork skin about 1 cm apart. You want to cut through the skin and but only a couple of millimeters into the fat underneath. Now rub the skin with about a tablespoon of salt. Sit your pork belly on a baking tray and chill in the fridge (uncovered) for at least 2 hours (overnight is even better).
STEP 2
Preheat oven to 200°C/390°F.
STEP 3
Pat dry the pork skin with paper towel. Rub the skin with a little oil and sprinkle with a little extra salt. Place the pork belly skin side down in a roasting dish. Top with baking paper and place an oven-proof weight on top (a cast iron pan or a heavy casserole dish will work well). Roast the pork belly for 1 hour. Then remove the weight and baking paper and turn pork belly over so it is skin-side up. Roast for a further 10 minutes.
STEP 4
For the Asian ‘slaw, mix all ingredients in a large bowl.
STEP 5
Slice pork and serve with ‘slaw.
Source: Marion's Kitchen
Seven Layer Salad
~Shared by Deb M., TX via Facebook
Better than traditional seven layer salad, this easy side dish recipe is high protein since it is loaded with cheese, bacon and eggs. The creamy homemade dressing has an amazing flavor. It's a layered salad perfect for picnics and potlucks.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings: 12
Calories: 519kcal
Ingredients
1 pound maple flavored bacon
1 1/4 cups mayonnaise
¼ cup sour cream
1 tablespoon white sugar
2/3 cup grated Parmesan cheese
1 large head iceberg lettuce (rinsed, dried, and chopped)
1 pint grape tomatoes (cut in half)
2 cups frozen green peas (thawed)
6 large hardboiled eggs
10 ounces shredded cheddar cheese (about 2 1/2 cups)
Instructions
Cook bacon in a large skillet over medium high heat until evenly brown and crisp. Allow the bacon to drain on paper towels. Crumble and set aside.
Prepare the dressing by whisking together the mayonnaise, sour cream, sugar and Parmesan cheese. Cover and refrigerate until you are ready to top the salad.
In a large 4 quart glass bowl, layer the chopped lettuce*, tomatoes, peas, eggs, cheese.
Drizzle the dressing over salad, covering as much of the top as possible.
Sprinkle the top with bacon.
Cover and refrigerate until you are ready to serve it.
Notes
*You can use whatever type of lettuce you'd like: romaine, iceberg, spring salad mix or spinach. Or use a mix of several types!
The calories shown are based on the recipe serving 12 people, with 1 serving being 1/12 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Author: Julie Clark
Nutrition Calories: 519kcal | Carbohydrates: 8g | Protein: 18g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 672mg | Potassium: 362mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 16.1mg | Calcium: 271mg | Iron: 1.4mg
Source: Tastes of Lizzy T
Rumchata Hot Cocoa
~Shared by Domela F., TX via Facebook
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 5 MINS
TOTAL TIME: 0 HOURS 10 MINS
INGREDIENTS
2 1/2 c. whole milk
1/4 c. granulated sugar
2 tbsp. cocoa powder
1 tsp. pure vanilla extract
6 oz. chocolate chips (or chopped bittersweet chocolate)
1/2 c. Rumchata*
1/3 c. warm caramel
Whipped cream, for serving
Cinnamon sugar, for garnish
Cinnamon stick, for garnish
DIRECTIONS
Bring milk to a simmer in small saucepan over medium heat. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Stir in Rumchata, then turn off heat.
Pour caramel into a small dish. Dip cups in the caramel to coat the rim. Pour hot chocolate into each glass, then top with whipped cream, a sprinkle of cinnamon sugar, more caramel, and a cinnamon stick.
*RumChata is a cream liqueur that has become very popular since its release in 2009. It is made from a blend of five-time distilled Caribbean rum and Wisconsin dairy cream and is flavored with cinnamon, vanilla, and other "secret flavors" (both natural and artificial).
Source: Delish.com
Chicken & Dumplings By Paula Deen
~Shared by Judy G., IL via Facebook
Ingredients
4 quarts water
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen's House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large chopped onion
3 ribs chopped celery
1 2 1/2 lb chicken
2 cups mixed with 1 teaspoon salt all purpose flour
3/4 cup ice water
2 tablespoons (optional) corn starch
Directions
Chicken:
Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
Note:
Frozen dumplings are available in most supermarkets if you don’t have time to make them.
Blueberry Crumble Pie
~Shared by Judy G., IL via Facebook
The most perfect blueberry pie recipe! Serve with a scoop of vanilla ice cream or a dollop of whipped cream!
INGREDIENTS:
FOR THE PIE:
1 (9-inch) prepared pie crust
4 cups blueberries
1/4 cup all-purpose flour
1/4 cup to 1/3 cup granulated sugar (depending on the sweetness of your fruit)
Juice of 1 lemon (about 2 tablespoons)
Pinch of sea salt
FOR THE CRUMBLE TOPPING:
10 tablespoons softened salted butter
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
DIRECTIONS:
Preheat oven to 350 degrees F.
Gently roll your pie dough to fit a 9-inch pie dish. Press or crimp the edge of the crust.
In a large mixing bowl, combine the blueberries, flour, sugar, lemon juice, and salt. Gently stir. Make sure the berries begin to break down and the sugar has melted with the lemon juice to create a slurry-like mixture with the blueberries. Pour the blueberry mixture into the pie crust.
To make the crumble, combine the butter, flour, sugar, and baking powder. Use a fork to mix until it begins to clump up into pea-size crumbles. Pour the crumble evenly over the blueberry mixture in the pie.
Place the pie on a baking sheet (to catch any juicy bubble-over) and bake for 45-60 minutes or until the blueberries are bubbling through the crumble topping. Remove from the oven and let cool before cutting.
Italian Sausage Pasta
~Shared by Michael G., MI via Facebook
Italian Sausage Pasta is an easy pasta dish that is ready in 20 minutes! And creamy white wine parmesan cheese sauce is simply delicious! Easy dinner recipe that is quick and flavorful!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
1 tablespoon olive oil
1 lb. Italian sausage
4 oz. Prosciutto (chopped)
1/2 onion (diced)
3 garlic cloves (minced)
5 oz. fresh baby spinach (about 2 cups)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup white wine
14.5 oz. fire-roasted tomatoes (1 can)
1 cup heavy cream
1/3 cup Parmesan cheese (grated)
10 oz rigatoni pasta
2 tbsp Parsley (chopped)
Instructions
1. Heat the olive oil over medium-high heat in a large skillet (cast iron or stainless steel). Brown the Italian sausage first, then add Prosciutto towards the end of browning the sausage (about 3-4 minutes). Once cooked, remove both to a paper towel-lined plate, set aside.
2. Add the onion, saute until translucent. Next add the garlic and saute another minute, until fragrant. Now add spinach and cook until wilted. Season with salt and pepper.
3. Pour in the wine and cook the alcohol off slightly, about 2 minutes. Now add fire-roasted tomatoes. Lower the heat, stir in the heavy cream.
4. Add the Parmesan cheese and simmer just a bit, until the sauce has thickened slightly.
5. Next add cooked Prosciutto and Italian sausage. Simmer a bit again, to heat them up.
6. Bring a large pot of water to a boil, salt the water. Add the pasta and cook according to package instructions.
7. Drain the pasta and add it into the pan. Stir well to coat. Add chopped parsley.
8. Serve with extra Parmesan on top.
Nutrition
Calories: 1100kcal | Carbohydrates: 64g | Protein: 35g | Fat: 75g | Saturated Fat: 32g | Cholesterol: 193mg | \Sodium: 1515mg | Potassium: 793mg | Fiber: 4g | Sugar: 5g | Vitamin A: 94.2% | Vitamin C: 19.7% | Calcium: 24.2% | Iron: 22.2%
Source: What's in the Pan
Chocolate Banana Bread
~Shared by Lisa H., Belmont, NC
This flourless chocolate banana bread is so fudgy and perfectly tender that you'd never believe it is made without any flour, oil, butter or granulated sugar in it. Unbelievably delicious!
Prep time 10 mins
Cook time 40 mins
Total time 50 mins
Serves: 10-12
Ingredients
3 medium ripe bananas (about 1-1/4 cups if mashed)
2 cups oats (rolled or quick-cooking)
½ cup unsweetened cocoa powder
¼ cup honey
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
¼ teaspoon kosher salt
¼ cup cold water
1 cup chocolate chips
Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan with non-stick cooking spray and set aside.
Add all ingredients, except the chocolate chips, to a blender and blend until smooth and well combined. Stir the chocolate chips into the batter.
Pour the batter into the prepared loaf pan. Garnish the top with more chocolate chips, if desired. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs on it.
Let loaf cool completely in the pan. Store bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 6 days.
PUBLISHER'S CHOICE
Peach Cobbler Cocktail
Total: 3 mins
Prep: 3 mins
Cook: 0 mins
Yield: 1 serving
This Peach Cobbler recipe is as delightful as it is easy. The sweet, creamy mix is comprised of Ciroc Peach Vodka, a hazelnut liqueur, and heavy cream. You will find that as the ice melts in the glass it gets even better, taking some of the heaviness out of the drink.
The rim of brown sugar and graham crackers is sort of like the icing on the cake. It can be skipped or done on only half of the rim, which allows the drinker to choose more sweetness or not.
There are a handful of hazelnut liqueurs available on the market, though Frangelico is the most popular.
Ingredients
3/4 ounce Ciroc Peach Vodka
3/4 ounce hazelnut liqueur
3/4 ounce heavy cream
Garnish: brown sugar and crushed graham cracker for rimming
Steps to Make It
Rim an old-fashioned glass with brown sugar and crushed graham crackers.
Pour the drink ingredients into a cocktail shaker filled with ice.
Shake well.
Strain over fresh ice in the prepared glass.
(Recipe from Ciroc Vodka)
Source: The Spruce Eats
Loaf Pan New York-Style Cheesecake
Prep 20 MIN
Total 5 HR 10 MIN
Ingredients 10
Servings 8
Ingredients
Crust
1 1/4 cups graham cracker crumbs (about 10 whole graham crackers)
1/4 cup butter, melted
1 tablespoon sugar
Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons heavy whipping cream
1 teaspoon vanilla
2 eggs
Steps
1 Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
2 In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan.
3 In large bowl, beat cream cheese, 3/4 cup sugar, the flour and grated lemon zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream, vanilla and eggs just until blended. Pour filling into crust, and smooth top.
4 Place loaf pan inside 13x9-inch baking pan. Pour very hot water into baking pan around loaf pan until water is about halfway up sides of filling in loaf pan, to create water bath.
5 Carefully place in oven. Bake 55 to 65 minutes or until cheesecake is set at least 1 inch from long edge of pan but center of cheesecake still jiggles slightly when moved. (Cheesecake will become firm during refrigeration.) Turn off oven; leave cheesecake in oven with door closed 15 minutes. Carefully remove from oven; cool in pan (with water) on cooling rack 30 minutes. Remove pan from water bath.
6 Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.
Expert Tips
Take this cheesecake up a notch by topping with canned cherry pie filling, hot fudge drizzle, caramel sauce drizzle or even crushed cookies.
This cheesecake can be covered and stored in refrigerator 3 to 5 days. Want to freeze leftover cheesecake? Precut slices, and place on cookie sheet lined with cooking parchment paper. Freeze cheesecake until solid, about six hours. Remove slices from freezer, and wrap each slice in double layer of food-safe plastic wrap; store in airtight container in freezer. To thaw, simply move wrapped pieces to refrigerator 4 to 6 hours, then serve.
To prevent cracks in cheesecake, we incorporate a number of key techniques in our method. Beating eggs into filling just until blended helps to reduce unnecessary air, which may cause bubbles in your filling. Adding a water bath helps regulate temperature so edges and center of cheesecake bake more evenly. Cooling cheesecake in oven 15 minutes with oven off and door closed before removing to continue cooling helps prevent cracks as well.
We like that you don’t have to prebake the crust in this recipe. However, if you want that toasty, caramelized and slightly firmer result that comes with prebaking your crust, you can take this extra step. To do this, bake the crust at 325°F 15 minutes, and cool 15 minutes before topping with filling.
Nutrition Information Serving Size: 1 Serving Calories430Calories from Fat260 Total Fat29g45% Saturated Fat16g82% Trans Fat1g Cholesterol125mg41% Sodium300mg13% Potassium120mg3% Total Carbohydrate35g12% Dietary Fiber0g0% Sugars26g Protein6g % Daily Value*: Vitamin A 20% Vitamin C 0% Calcium 8% Iron 4% Exchanges: 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
2-Ingredient Pizza Dough
Yield: Makes 2 Medium Pizza Crusts Or One Extra Large Pizza Crust
2 Ingredient Pizza Dough. Yes, it is possible. The recipe is simple and delicious. It's perfect for a weeknight pizza and I have a ton of pizza ideas. Savory pizzas, bread sticks and dessert pizzas. You are going to love it!
INGREDIENTS
1 cup Greek Yogurt (I used Fage Non-Fat Plain)
1 - 1 1/2 cups self-rising flour
INSTRUCTIONS
1. Combine yogurt and 1 cup flour in the bowl of an electric stand mixer. Mix until combined, scraping down the bowl as necessary until combined. Knead on medium high for 5 minutes. *see cook's note for hand mixing method
2. Slowly add additional flour as necessary to help dough come together. Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour. (I used the entire 1 1/2 cups)
3. Dust clean counter top with flour and remove dough from bowl. Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).
4. Roll out and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).
DONNA'S NOTES
1. If mixing by hand combine ingredients in a bowl and mix with spoon until combined. Flip out onto a well floured counter top and knead 5-8 minutes.
2. If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt. Mix together and use as directed in the recipe.
Source: Donna Elick The Slow Roasted Italian
Grape Salad
Note from Maggie: This is, wihtout a doubt, my favorite salad. Or dessert. To me it is both! You just can't mess it up, it keeps well, you just have to redistribute the juices by mixing again before serving leftovers.
Yield: 16-18 Servings
Prep time: 15 M
Cook time:
Total time: 15 M
A sweet side dish salad recipe of green and red grapes dressed in a sweet silky cream cheese and sour cream mixture sprinkled with a brown sugar pecan topping.
INGREDIENTS:
2 lb. red seedless grapes
2 lb. green seedless grapes
1 8-oz. pack cream cheese, at room temperature
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
1 cup chopped pecans
1 cup brown sugar
INSTRUCTIONS:
1. Wash grapes then dry well. I always wash them the day before so they can dry on their own in the fridge. Remove grapes from stems, set aside.
2. Add cream cheese to a large mixing bowl then beat with an electric mixer until creamy. Add sour cream, sugar and vanilla then continue mixing until thoroughly combined and smooth.
3. Fold in grapes then gently stir until coated. Fold salad into a serving bowl, cover then refrigerate until ready to serve.
4. Combine pecans and brown sugar to make the topping. When ready to serve, sprinkle salad with half of the topping. Place remaining topping to the side with a spoon so folks can add more if desired.
NOTES:
Wash grapes a day ahead of time so they have time to dry before assembling the salad
Your grapes have to be completely dry or the creamy mixture won’t stick to them.
If you need to dry your grapes, line a large area on your counter with clean kitchen towels then spread the grapes on top. Using paper towels or more kitchen towels, gently roll the grapes around until they’re dry.
You can make this a day ahead just be sure not to add the brown sugar topping until you’re ready to serve.
I don’t recommend using low fat or fat-free sour cream in this.
You can use Splenda or your favorite sweetener in place of the white sugar in the recipe.
Source: Mandy Rivers - South Your Mouth
Chicken-fried Chicken
Servings 4
Ingredients
Instructions
4 boneless, skinless chicken breasts (about 2 pounds)
1 1/2 cups flour
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne
2 eggs
1 cup buttermilk
Oil for frying
Cream gravy, for serving
Pound the breasts until they are 1/4-inch thick.
Mix together the flour with the salt, black pepper, and cayenne and place on a plate. Whisk together the eggs with the buttermilk. Lightly sprinkle the breasts with salt and pepper then dredge each into the flour. Dip the flour-coated breasts into the eggs and then dredge in the flour again. Place the breaded chicken breasts on a sheet pan.
Heat up the oven to 200°F. In a large heavy skillet, such as a cast-iron skillet, on medium-high heat up an inch of oil to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying.
Working in batches, gently lower each breast into the oil and cook for 2 minutes per side, or until lightly browned, turning once. Drain on a paper towel and place in the oven while you fry the remaining breasts.
Serve with cream gravy.
Source: Lisa Fain, Homesick Texan
Layered Peanut Butter Bars
INGREDIENTS
Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 Tbsp vegetable oil
1 Tbsp water
1 egg
Filling:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 tsp milk
Frosting:
1 cup semisweet chocolate chips
1/4 cup butter
INSTRUCTIONS
Preheat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cooled cookie base.
In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Source: Real Mom Kitchen
Sun Chips Chili Pie
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours, 5 minutes
Serving Size: 8-10
Ingredients
2 lbs ground chuck
2 cups beef broth, low sodium
1 cup red salsa
1 cup green salsa
1 cup hot tomato sauce
1 onion, diced
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon oregano, dried, crushed
1/2 tablespoon paprika
extra virgin olive oil
cheese to serve
fries to serve
green onions to garnish
Sun Chips
For the Roux:
3/4 cup flour
1/2 cup cooking oil
Instructions
Mix seasoning blend together and set aside.
In a skillet add about 2 tablespoons of olive oil, add ground meat, onion, and garlic.
Season with 3 tablespoons of spice blend.
Cook for 5 minutes, breaking up meat as you cook.
Transfer mixture to slow cooker.
Add broth, tomato sauce, salsas and remaining spices to slow cooker.
Mix well and cook covered on high for 4 hours.
The last hour of cooking time remove the lid and prepare the roux.
To Prepare the Roux:
Heat oil in a pan over medium heat, add flour and stir for about 4-5 minutes, until flour is slightly browned.
Add the roux to the slow cooker, mix well and cook 1 hour more.
Serve with Sun Chips, cheese, fries, chips, and/or hot dogs.
Garnish with green onions.
Source: The Creole Contessa Food Blog
Easy Cake Mix Zucchini Bread
Prep 15 MIN
Total 2 HR 10 MIN
Servings 24
Ingredients
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon ground cinnamon
1/2 cup vegetable oil
1/4 cup milk or water
3 eggs
2 cups coarsely shredded zucchini (about 2 medium)
Steps
1 Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
2 In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
3 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
Expert Tips
For best results, shred zucchini using the large holes on a box grater.
To freeze, cool loaves completely. Wrap each loaf tightly in foil, or place in resealable freezer plastic bags. Be sure to label and date each loaf. Freeze up to 3 months.
Nutrition Information
Serving Size: 1 Serving
Calories120 Calories from Fat50 Total Fat6g9% Saturated Fat1 1/2g7% Trans Fat0g Cholesterol25mg8% Sodium140mg6% Potassium50mg1% Total Carbohydrate16g5% Dietary Fiber0g0% Sugars8g Protein1g % Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 2%
Exchanges: 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker Cookbook
Frozen S'mores
If you like s'mores, you'll LOVE frozen s'mores.
YIELDS: 15
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 2 HOURS 40 MINS
INGREDIENTS
12 graham crackers
1 box pudding mix
2 c. cold milk
1 c. marshmallow Fluff
1 gal. vanilla ice cream, softened
DIRECTIONS
Line a baking sheet with parchment paper and line the bottom of the dish with six whole graham crackers.
In a large bowl, whisk together pudding mix and milk. Whisk for about 2 minutes, until the pudding has thickened. Spread pudding onto graham crackers and freeze until the pudding is solid, about 20 minutes.
In another large bowl, fold fluff into ice cream until mostly combined. Quickly spread ice cream mixture over the frozen pudding. Top with another layer of six graham crackers.
Freeze until the ice cream is frozen and solid, about 2 hours.
Slice into squares and serve immediately.
Deviled Crab Dip
YIELD: 4 TO 6 AS AN APP/SNACK
prep time: 25 MINS
cook time: 20 MINS
total time: 45 MINS
This deviled crab dip is the perfect hot summer appetizer. Lump crab, a creamy, decadent sauce, crunchy breadcrumbs and fresh endive for dipping. YES.
INGREDIENTS
6 tablespoons unsalted butter
1 sweet onion diced
4 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 cup chicken or seafood stock
4 egg yolks lightly beaten
1 pound lump crabmeat
3 tablespoons chopped fresh parsley
½ cup seasoned panko breadcrumbs
1 garlic clove minced
for dipping
4 to 6 endive, leaves torn from stem
1 baguette, sliced
INSTRUCTIONS
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat. Add 4 tablespoons of the butter and once it’s melted, stir in the onion with a pinch of salt. Cook, stirring often, until the onions soften. Stir in the flour to create a roux, stirring until the mixture is fragrant and golden.
Whisk in the mustard, Worcestershire sauce, 1 teaspoon salt and freshly cracked black pepper. With the mixture still over medium heat, whisk in the stock about ¼ cup at a time, until it’s thickened. Be sure to keep stirring so it doesn’t get lumpy! Once it’s thickened (this takes about 3 to 5 minutes), turn off the heat.
Place the egg yolks in a large bowl. Temper the yolks by adding a few spoonfuls of the warm flour/stock mixture, whisk immediately as you add it so it doesn’t cook the eggs. Do this until all of the stock has been add to the egg yolks. Stir in the crabmeat and parsley. Transfer it to a baking dish or small (oven safskillet for serving.
Heat the remaining 2 tablespoons butter in a skillet over medium heat. Once melted, add in the breadcrumbs and stir to coat, then toast for 3 to 4 minutes until they are golden and fragrant. Stir in the garlic. Sprinkle the bread crumbs over the crab dip.
Bake the crab for 15 to 20 minutes, or until it’s warm and golden and slightly bubbly. Serve immediately with endive leaves, baguette slices and/or crackers for dipping.
Notes
Recipe slightly adapted from James Beard.
Source: How Sweet Eats
Sausage & Cream Cheese Crescent Breakfast Casserole
prep time: 15 mins
cook time: 30 mins
total time: 45 mins
Sausage & Cream Cheese Crescent Breakfast Casserole - the BEST breakfast casserole in the world!!! Crescent rolls stuffed with sausage and cream cheese then topped with an egg mixture and bake. All of my favorites in on dish!!! Can make in advance and bake the next morning. Crescent rolls, sausage, cream cheese, cheddar cheese, eggs, milk, salt, and pepper. Everyone LOVES this easy breakfast casserole! #breakfast #breakfastcasserole #casserole #sausage #recipe
INGREDIENTS:
1 lb roll sausage
1 (8-oz) package cream cheese, softened
2 (8-count) tube refrigerated crescent rolls
5 eggs
1-1/2 cups milk
2 cups shredded cheddar cheese
salt and pepper, to taste
INSTRUCTIONS:
Preheat oven to 375ºF. Lightly spray a 9x13-inch baking pan with cooking spray.
In a skillet, cook sausage over medium heat until no longer pink. Drain fat. Stir in softened cream cheese.
Unroll both cans of crescent rolls; separate into 16 triangles. Cut each triangle lengthwise into 2 narrow triangles.
Scoop a heaping tablespoon of the sausage and cream cheese mixture on the wide side of each triangle. Roll up and place in prepared pan. Repeat with remaining triangles.
Top crescent rolls with shredded cheese.
Whisk together eggs, milk, salt, and pepper. Pour over cheese and crescents.
Bake for 30 to 40 minutes, until egg mixture is set.
NOTES:
Can make sausage and cream cheese mixture in advance and refrigerate until ready to assemble casserole.
Can assemble casserole the night before and bake as directed in the morning.
If casserole is getting too brown, cover with foil during the last 10 minutes of baking.
Source: Plain Chicken
Broccoli Cranberry Salad
Broccoli Cranberry Salad is the perfect side for a weeknight dinner or picnic dish. Loaded with broccoli, apples, cranberries and nuts, this salad is crisp, colorful, and nothing short of delicious!
PREP TIME 10 minutes
TOTAL TIME 10 minutes
SERVINGS 12 servings
Ingredients
8 cups broccoli washed and chopped
4 green onions sliced (or 1/4 cup red onion)
1/2 cup dried cranberries
1 green apple diced
2 teaspoons fresh lemon juice
1/3 cup chopped pecans optional
DRESSING
1 cup mayonnaise
1/3 cup sour cream
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon poppy seeds
salt & pepper to taste
Instructions
Combine all dressing ingredients in a small bowl and mix well.
Chop the apple and toss with 2 teaspoons fresh lemon juice. Place in a bowl with all remaining ingredients in a large bowl. Toss with dressing until well mixed.
Refrigerate at least one hour before serving
NUTRITION INFORMATION
Calories: 211, Fat: 17g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 144mg, Potassium: 244mg, Carbohydrates: 12g, Fiber: 2g, Sugar: 7g, Protein: 2g, Vitamin A: 9.6%, Vitamin C: 68.3%, Calcium: 4.7%, Iron: 3.8%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Source: Spend with Pennies
Easy Kale Salad with Fresh Lemon Dressing
This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!
PREP TIME 20 minutes
TOTAL TIME 20 minutes
SERVINGS 4 servings
Ingredients
5 cups chopped kale
1-2 tsp olive oil
1/8 tsp salt
2 cups chopped broccoli
1/2 cup sliced almonds
1/2 cup cheese optional (cheddar or feta work great here!)
1/4-1/2 cup shredded carrots
1/4 cup diced red onion
1/4 cup sunflower seeds
1/4 cup cranberries
Lemon Dressing
1/4 cup olive oil
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tbsp dijon mustard
1 clove garlic minced
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp ground black pepper
1 tsp honey or sugar adjust + add to taste
Instructions
First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.
Recipe Notes
Optional: I like to add poppy seeds to my salad dressing on occasion to give it a lemon poppyseed vibe - feel free to follow suit!
Nutritional information does not include cheese and other optional ingredients.
NUTRITION INFORMATION
Calories: 334, Fat: 26g, Saturated Fat: 3g, Sodium: 315mg, Potassium: 744mg, Carbohydrates: 19g, Fiber: 4g, Sugar: 4g, Protein: 9g, Vitamin A: 199.7%, Vitamin C: 177.3%, Calcium: 19.2%, Iron: 14.9%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Author: Jennifer Laughlin, Peas and Crayons.
3 Ingredient Homemade Strawberry Syrup
3 Ingredient Homemade Strawberry Syrup is a luscious fresh strawberry sauce ready in just 15 minutes! This is the perfect simple recipe to get your taste buds talking this summer.
PREP TIME: 5 MINS
COOK TIME: 10 MINS
TOTAL TIME: 15 MINS
INGREDIENTS
1/2 pound ripe strawberries, washed and hulled
1/2 cup sugar
1 tablespoon vanilla bean paste (or vanilla extract)
INSTRUCTIONS
In a medium saucepan combine strawberries and sugar. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover.
Remove from heat, add vanilla and stir. Enjoy warm on pancakes. Allow to cool to room temperature before using for ice cream and cocktails.
Enjoy!
Source: Donna Elick The Slow Roasted Italian
Poppy Seed Chicken Casserole
Poppy Seed Chicken Casserole is a tangy, filling meal that the whole family will love! Tender chicken, crispy crust and a sauce to die for. Perfect for busy weeknights.
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 8
Ingredients
3 pounds chicken breasts* cut into 1 to 2 inch cubes
2 sleeves Ritz crackers
1/2 cup butter melted
1 tablespoon poppy seeds
10.5 ounces condensed cream of chicken soup or condensed cream of chicken soup substitute
12 ounces sour cream
3 tablespoons Parmesan cheese
Instructions
Crush the 2 sleeves of Ritz crackers (about 2 ½ cups).
Stir melted butter, 1 ½ cups crushed Ritz crackers and poppy seeds together in a bowl.
Fold in chicken, cream of chicken soup, and sour cream until well blended.
Pour mixture into a 9x13 inch pan.
In a separate bowl, mix remaining 1 cup of Ritz crackers and Parmesan cheese.
Spread Ritz cracker topping evenly over casserole.
Bake for 40 minutes at 350 degrees.
Notes
*You can also use pre-cooked, shredded or cubed chicken in this recipe. Reduce cook time to 20 minutes if the chicken is already cooked.
Nutrition
Calories: 426kcal | Carbohydrates: 4g | Protein: 39g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 166mg | Sodium: 626mg | Potassium: 716mg | Fiber: 1g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg
Source: Favorite Family Recipes
Cranberry Almond Breakfast Cookies
hese Cranberry Almond Breakfast Cookies are the perfect grab-and-go breakfast for busy mornings! Extra-healthy and totally delicious, it’s the perfect excuse to eat dessert for breakfast!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 4 dozen
Ingredients
½ cup Challenge Butter softened
¼ cup creamy peanut butter
¾ cup brown sugar
1/3 cup granulated sugar
2 eggs room temperature
1 tsp vanilla extract
2½ cups quick cooking oats
¾ cup all-purpose flour
¾ cup wheat flour
½ cup wheat germ
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup dried cranberries
1 cup slivered almonds
Instructions
Cream softened butter, peanut butter and sugars together in a large mixing bowl.
Add eggs, one at a time, mixing until completely combined.
Beat in the vanilla extract.
In a large bowl, combine oats, flours, wheat germ, cinnamon, baking soda, and salt. Whisk until completely combined. Stir into wet ingredients.
Stir in cranberries and almonds.
Chill dough for one hour.
Preheat the oven to 350F.
Line cookie sheets with parchment paper and scoop out cookie dough using a cookie scoop and place 1-inch apart on the cookie sheet.
Flatten cookies slightly or form into discs. (The cookies will not flatten on their own while baking.)
Bake for 10 minutes. Let cool for several minutes on the cookie sheet before removing to a cooling rack.
Store in an airtight container for up to 1 week.
Source: Trish - Mom On Timeout
Albacore Tuna Poke
Albacore Tuna Poke can be served raw, or you can sear the tuna.
Serves 4 to 6 as appetizer
Ingredients
1 pound sushi grade albacore tuna cut into 1/2-inch dice*
1/2 cup sweet onion, finely diced
1/2 cup English cucumber, peeled, sliced into disks and then quartered
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
Juice from half of a lime
1/4 cup scallions, thinly sliced
2 teaspoon toasted sesame seeds
Directions
Combine albacore, onion, cucumber in a bowl. Add soy sauce, sesame oil and lime juice and toss until thorougly mixed. Add scallions and toss, top with sesame seeds and serve.
*NOTE: if eating raw fish bothers you, sear the tuna before dicing.
Source: The Taste of Oregon