OBITUARIES     RECIPES NEWS WEATHER HOME    SPORTS PAGE    GOOGLE
             

                                                                                      CONTACT US                  

PROGRAM LINKS   
Community Bulletin Board        St. John's Lutheran Church-Buffalo    
       
It's All About the Green                Coffee At Lantto's            Inside Bluegrass      

  download Tune In FREE app to listen on your smart phone!     @KRWCSPORTS

                                                                                                                                    

*Live Streaming Resumes at 3:05 PM* 
Click Live Audio Link Above after you refresh your browser

 

Buffalo Days
Medallion Hunt 
Click Here For Clues


 

 

 

KRWC FCC PUBLIC FILE

 

 

Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

      

May 26, 2018

Marinated Slaw

2 small heads cabbage, shredded

1 c white sugar

2 cucumber, peeled and chopped

1 c vegetable oil

2 green bell pepper, chopped (optional)

1/2 c white vinegar

2 large tomato, peeled and chopped

salt and ground pepper, to taste

2 bunches green onion, chopped

Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl. Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

Classic 7-Layer Taco Dip**

1 pkg (1 oz) taco seasoning mix

1 green bell pepper, chopped

1 can (16 oz) refried beans

1 bunch green onions, chopped

1 pkg (8 oz) cream cheese, softened

1 small head iceberg lettuce, shredded

1 container (16 oz) sour cream

1 can (6 oz) sliced black olives, drained

1 jar (16 oz) salsa

2 c shredded Cheddar cheese

1 large tomato, chopped

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Baked Potato Casserole

10 lbs red potatoes

2 c mayonnaise

2 lbs bacon

2 large onions, finely chopped

8 c shredded sharp Cheddar cheese

1Tbs minced chives

4 c processed cheese sauce

2 tsp salt

2 c sour cream

2 tsp ground black pepper

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 325 degrees. Lightly grease an 8-quart baking dish. Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil. Bake for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

Grand Texas Sheet Cake

1 c hot brewed coffee

1 tsp vanilla extract

1 c butter

FROSTING:

5 Tbs unsweetened cocoa powder

1/2 c butter

2 c all-purpose flour

6 Tbs milk

2 c white sugar

6 Tbs unsweetened cocoa powder

1 tsp baking soda

4 c confectioners’ sugar

1/2 tsp salt

1 tsp vanilla extract

3 eggs

1 c chopped pecans

1 container (8 oz) sour cream

Preheat oven to 350 degrees. Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, butter and cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside. In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. FROSTING: In a saucepan, combine butter, milk and cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in vanilla and chopped pecans. Spread on cake while still warm.

May 19, 2018

Polynesian Kielbasa

2 lbs kielbasa sausage, cut in 1/2 inch slices

2 c brown sugar

2 c ketchup

1 can (15 oz) pineapple chunks, undrained

Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together. Cook on low setting for 5-6 hours, until sausage is cooked through.

Sweet Island Meatballs**

2 c instant brown rice, uncooked

1 egg, lightly beaten

1 can (20 oz) crushed pineapple, divided

1 tsp ground ginger

1 pkg (20 oz) ground turkey or chicken

1/2 tsp ground nutmeg

3/4 c green onions, thinly sliced, divided

2 Tbs orange marmalade

1/2 c teriyaki sauce, divided

Preheat oven to 350 degrees. Prepare rice according to package directions. Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce. Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well. Scoop mixture and gently roll into desired meatball size (about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25-30 minutes or until meatballs are done. While meatballs are baking, combine remaining pineapple and juice, remaining teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3-4 minutes. Stir in remaining green onions. Top cooked meatballs with sauce.

Tropical Island Chicken

2 limes, juiced

1 tsp minced garlic

1 Tbs honey

1/2 tsp ground cumin

1 Tbs soy sauce

8 chicken thighs

1 Tbs olive oil

Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag; add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade. Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6-8 minutes per side

Hawaiian Cheesecake**

2 pkg (8 oz) cream cheese, softened

2 tsp vanilla extract

1 can (14 oz) sweetened condensed milk

1 pinch salt

1 c granular no-calorie sweetener

1 (9 in) prepared graham cracker crust

1 c finely chopped coconut

1 container (8 oz) frozen whipped topping, thawed

1/4 c milk

1 can (15 oz) crushed pineapple, drained

1/4 c crushed pecans

3 Tbs finely flaked coconut, or to taste

2 eggs

1 Tbs crushed pecans, or to taste

Preheat oven to 350 degrees. Beat cream cheese, sweetened condensed milk, sweetener, chopped coconut, milk, crushed pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust. Bake in preheated oven until filling is set and browned slightly around the edges, 35-40 minutes. Refrigerate cheesecake 8 hours to overnight. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle flaked coconut and pecans over the whipped topping.

May 12, 2018

Mom's Breakfast Strata

9 slices bread, torn into bite size pieces

1/2 c chopped onion

1/2 c diced fresh mushrooms

2 c cubed cooked ham

1/2 c chopped green bell pepper

8 eggs

16 oz cheddar cheese, shredded

2 c milk

Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12-24 hours. Preheat the oven to 350 degrees F . Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Mom's Jiffy Cinnamon Rolls**

ROLLS:

2 Tbs butter, softened   

3 c all-purpose flour

1/2 c white sugar     

1/2 box (15.25 oz) yellow cake mix

1 Tbs ground cinnamon

2 pkgs (.25 oz) quick-rise yeast      

Vanilla Icing:

1 tsp salt     

1 c powdered sugar

2 c warm water (110-115 degrees)                 

1/2 tsp vanilla

1 c all-purpose flour

1-2 Tbs milk

ROLLS: Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough. Turn dough out onto a floured work surface and knead until smooth, 6-8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal. Preheat oven to 350 degrees. Grease a baking sheet. Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes. Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15-18 minutes. Drizzle with vanilla icing if desired.

Mom's Sweet n Sour Pork Ribs

1 c white sugar

1/2 c soy sauce

1/4 c all-purpose flour

1/2 c vinegar

1 tsp salt

2 lbs pork spareribs, cut into bite-size pieces

1/2 tsp pepper

1 Tbs vegetable oil

1/2 tsp dry mustard

2 cloves garlic, chopped

2 c water

In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Mom's Texas Pudding Delight**

1 c all-purpose flour

1 c frozen whipped topping, thawed

1/2 c finely chopped pecans

2 pkg (3.5 oz) instant coconut cream pudding mix

1/2 c butter or margarine, melted

2 c milk

1 pkg (8 oz) cream cheese, room temperature

3 c frozen whipped topping, thawed

1 c confectioners' sugar

1/2 c chopped pecans

Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop by spoonful onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer. In a medium bowl, mix together the pudding mixes and milk (Note: half as much as stated on package.). Spread over the cream cheese layer. Chill until set. Spread remaining whipped topping over the top and garnish with chopped pecans.

May 5, 2018

Lucky's Quickie Chickie

2 tsp olive oil

2 Tbs chopped fresh basil

6 oz chicken tenderloin strips

1 1/2 tsp honey

1/4 tsp salt

1 1/2 tsp balsamic vinegar, or more to taste

1/8 tsp freshly ground black pepper

Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3-5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.

Tender Italian Baked Chicken**

3/4 c mayonnaise

3/4 c Italian seasoned bread crumbs

1/2 c grated Parmesan cheese

4 skinless, boneless chicken breast halves

3/4 tsp garlic powder

Preheat oven to 425 degrees. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Slow Cooker Chicken Taco Soup

1 onion, chopped

2 cans (10 oz) diced tomatoes w green chilies

1 can (16 oz) chili beans

1 pkg (1.25 oz) taco seasoning

1 can (15 oz) black beans

3 whole skinless, boneless chicken breasts

1 can (15 oz) whole kernel corn, drained

1 pkg (8 oz) shredded cheddar cheese, optional

1 can (8 oz) tomato sauce

sour cream, optional

1 can or bottle (12 oz) beer

crushed tortilla chips, optional

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Blue Ribbon Chicken (Cordon Bleu)**

6 skinless, boneless chicken breast halves

6 Tbs butter

6 slices Swiss cheese

1/2 c dry white wine

6 slices ham

1 tsp chicken bouillon granules

3 Tbs all-purpose flour

1 Tbs cornstarch

1 tsp paprika

1 c heavy whipping cream

Pound chicken breasts to one-half inch thick or so. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

April 28, 2018

Chicken Pockets**

1 pkg (8 oz) refrigerated crescent rolls

2 Tbs milk

1 pkg (3 oz) cream cheese, softened

1 Tbs minced onion

1 Tbs butter

2 c chopped cooked chicken

1/4 tsp salt

2 Tbs butter, softened

1/8 tsp ground black pepper

3 Tbs cracker crumbs, or to taste

Preheat oven to 350 degrees. Unroll crescent roll dough onto a work surface; make four rectangles by placing two dough triangles next to each other. Pinch perforations closed. Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs. Bake in the preheated oven until browned and filling is hot, 20-25 minutes.

Cranberry Turkey Salad**

3 c chopped cooked turkey

2 stalks celery, chopped

1/2 c dried cranberries

2 Tbs mayonnaise

1/2 c sliced almonds

Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended. Use as filling for a sandwich on your favorite bread or croissant, or as a topper for your leafy green salad.

Pumpkin Butterscotch Muffins

1 3/4 c all-purpose flour

1/4 tsp baking powder

1/2 c brown sugar

1/2 tsp salt

1/2 c white sugar

2 eggs

1 tsp ground cinnamon

1/2 c melted butter

1/2 tsp ground ginger

1 c canned pumpkin

1/2 tsp ground nutmeg

1 pkg (6 oz) butterscotch chips

1 tsp baking soda

Preheat oven to 350 degrees. Grease regular or mini-muffin pan with cooking spray. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, depending on the size, 10-15 minutes.

Biscuit Breakfast on the go**

1 can (16.3 oz_) refrigerated biscuits

6 eggs, scrambled

8 slices bacon, cut in half crosswise

8 slices American cheese

Bake biscuits as directed on can. Meanwhile prepare bacon. Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits. Go!

April 21, 2018

Pecan Pie Brownies

BROWNIE LAYER:

1/3 c light corn syrup

cooking spray

2 large eggs

1 pkg (18 oz) fudge brownie mix

1 Tbs bourbon, optional

1/2 c vegetable oil

2 tsp vanilla extract

2 eggs

1/2 tsp sea salt

1/4 c water

1/4 c unsalted butter, melted and cooled slightly

PECAN PIE LAYER:

2 c pecan halves

1/2 c brown sugar

Preheat oven to 350 degrees. Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray. Whisk brownie mix, oil, eggs, and water together in a bowl until well combined. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on. Whisk brown sugar, corn syrup, eggs, optional bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula. Bake in the hot oven until center is set, 30-35 minutes. Let cool to room temperature, at least 2 hours.

Lemon Blueberry Delight**

1/2 c blueberries, or more to taste

2 c cold milk

1 lemon, juiced

1 pkg (3 oz) instant lemon pudding mix

1 tsp white sugar

1/2 c whipped cream, or to taste

2 (3/4 in thick) slices prepared pound cake, crusts trimmed and cut in 1/2 inch squares

Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes. Divide pound cake cubes into four small dessert dishes. Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the four portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes. Divide blueberries into four portions, reserving four berries for topping. Spoon one portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

One Bowl Chocolate Cake

2 c white sugar

2 eggs

1 3/4 c all-purpose flour

1 c milk

3/4 c unsweetened cocoa powder

1/2 c vegetable oil

1 1/2 tsp baking powder

2 tsp vanilla extract

1 1/2 tsp baking soda

1 c boiling water

1 tsp salt

chocolate frosting or confectioners' sugar

Preheat oven to 350 degrees. Grease and flour two nine-inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30-35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. Frost with your favorite chocolate cream frosting or dust with confectioner’s sugar.

Sweet Sweet Potato**

1 sweet potato, cooked and mashed

1/4 c chopped pecans, optional

1/4 tsp ground cinnamon, or to taste

1 Tbs honey, or to taste

1 tsp butter

Place the mashed sweet potato in a microwave-proof dish. Mix in the cinnamon, butter and pecans, if desired. Drizzle with honey. Place in microwave and heat until warm. Serve immediately. Make one for everyone!

April 14, 2018

Authentic Mexican Breakfast Tacos

6 oz chorizo sausage

1/2 tsp salt

8 (6 inch) corn tortillas

1 c shredded Monterey Jack cheese

6 eggs

1 dash hot pepper sauce (Tabasco), or to taste

1/4 c milk

1/2 c salsa

1/2 tsp pepper

Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for 30-45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Alyssa's Enchilada Hot Dish**

2 Tbs oil

ENCHILADA SAUCE:

1 small onion, diced

2 Tbs oil

1 can (6.5 oz) diced green chilies

2 Tbs flour

3-4 chicken breasts, diced

4 Tbs chili powder

salt and pepper, to taste

1/2 tsp garlic powder

1 can (15 oz) black beans, rinsed and drained

1/2 tsp salt

8 flour tortillas

1/4 tsp cumin

3 c Mexican blend shredded cheese

1/4 tsp oregano

2 c chicken stock

ENCHILADA SAUCE: Heat oil in saucepan over medium heat. Add flour after the oil heats up and whisk for one minute. Stir in the seasonings. Slowly add chicken stock, stirring to remove lumps. Simmer 10-15 minutes until it starts to thicken. HOT DISH: Preheat oven to 350 degrees. In a large pan, heat oil over medium high heat. Add onion and saute for a few minutes. Add diced chicken and green chilies. Season with salt and pepper and cook 6-8 minutes until chicken is cooked through. Remove from heat and add in the black beans. Put a small amount of enchilada sauce on the bottom of a 9x13 pan. Layer tortillas, the chicken and bean mixture, cheese and enchilada sauce in 3-4 layers. Bake for 20 minutes.

Mexican Tinga

2 Tbs olive oil

2 lbs shredded cooked chicken meat

1 large onion, cut into rings

16 tostada shells

1 can (15 oz) stewed tomatoes

1/2 c sour cream

1 can (7 oz) chipotle peppers in adobo sauce

Heat olive oil in a saucepan over medium heat. Add the onion; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce, to taste. Pour into the onions, and add chicken. Cover and simmer for 20 minutes. To serve, mound the chicken onto tostada shells and garnish with a dollop of sour cream.

Rich Mexican Creamed Corn**

1 pkg (8 oz) cream cheese

1 pkg (16 oz) frozen corn

1/2 c butter

1 red bell pepper, diced

1/2 c milk

8 fresh jalapeno peppers, diced

Preheat oven to 350 degrees. In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly. In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture and toss to coat. Bake 35-45 minutes in the preheated oven, until bubbly and lightly brown.

April 7, 2018

Egg Noodles

2 1/2 c all-purpose flour

1/2 c milk

1 pinch salt

1 Tbs butter

2 eggs, beaten

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4-inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook place in a large pot with boiling salted water and cook until al dente.

Noodle Dinner**

1 pkg (16 oz) wide egg noodles

1 bag (16 oz) favorite frozen vegetables

2 cans (5 oz) chunk chicken, drained

1/2 tsp garlic salt

2 cans (10.75 oz) cream of mushroom soup

1/2 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Return pasta to pot with chicken, soup, vegetables, garlic salt and pepper over medium heat. Heat through, 5 minutes.

Sesame Noodles

1/2 pkg (8 oz) spaghetti

1 tsp sesame oil

2 Tbs peanut butter

1 tsp ground ginger

1 Tbs honey

1 clove garlic, minced

2 Tbs tamari soy sauce

1 green onion, chopped

1 tsp Thai chili sauce

2 tsp sesame seeds

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 12 minutes. Drain well in a colander set in the sink. Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15-20 seconds. Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

Noodle Pudding**

1 pkg (16 oz) egg noodles

2 eggs, beaten

2 c sour cream

1 c raisins

2 c creamy whipped cottage cheese

1/2 c butter

1 c white sugar, divided

1 tsp ground cinnamon

Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10-12 minutes. Drain. Preheat oven to 350 degrees. Lightly grease 13x9 inch baking dish. Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter. Mix the remaining sugar with the cinnamon. Sprinkle over the noodles. Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.

Chicken Pockets**

1 pkg (8 oz) refrigerated crescent rolls

2 Tbs milk

1 pkg (3 oz) cream cheese, softened

1 Tbs minced onion

1 Tbs butter

2 c chopped cooked chicken

1/4 tsp salt

2 Tbs butter, softened

1/8 tsp ground black pepper

3 Tbs cracker crumbs, or to taste

Preheat oven to 350 degrees. Unroll crescent roll dough onto a work surface; make four rectangles by placing two dough triangles next to each other. Pinch perforations closed. Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs. Bake in the preheated oven until browned and filling is hot, 20-25 minutes.

Cranberry Turkey Salad**

3 c chopped cooked turkey

2 stalks celery, chopped

1/2 c dried cranberries

2 Tbs mayonnaise

1/2 c sliced almonds

Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended. Use as filling for a sandwich on your favorite bread or croissant, or as a topper for your leafy green salad.

Pumpkin Butterscotch Muffins

1 3/4 c all-purpose flour

1/4 tsp baking powder

1/2 c brown sugar

1/2 tsp salt

1/2 c white sugar

2 eggs

1 tsp ground cinnamon

1/2 c melted butter

1/2 tsp ground ginger

1 c canned pumpkin

1/2 tsp ground nutmeg

1 pkg (6 oz) butterscotch chips

1 tsp baking soda

Preheat oven to 350 degrees. Grease regular or mini-muffin pan with cooking spray. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, depending on the size, 10-15 minutes.

Biscuit Breakfast on the go**

1 can (16.3 oz_) refrigerated biscuits

6 eggs, scrambled

8 slices bacon, cut in half crosswise

8 slices American cheese

Bake biscuits as directed on can. Meanwhile prepare bacon. Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits. Go!

April 21, 2018

Pecan Pie Brownies

BROWNIE LAYER:

1/3 c light corn syrup

cooking spray

2 large eggs

1 pkg (18 oz) fudge brownie mix

1 Tbs bourbon, optional

1/2 c vegetable oil

2 tsp vanilla extract

2 eggs

1/2 tsp sea salt

1/4 c water

1/4 c unsalted butter, melted and cooled slightly

PECAN PIE LAYER:

2 c pecan halves

1/2 c brown sugar

Preheat oven to 350 degrees. Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray. Whisk brownie mix, oil, eggs, and water together in a bowl until well combined. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on. Whisk brown sugar, corn syrup, eggs, optional bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula. Bake in the hot oven until center is set, 30-35 minutes. Let cool to room temperature, at least 2 hours.

Lemon Blueberry Delight**

1/2 c blueberries, or more to taste

2 c cold milk

1 lemon, juiced

1 pkg (3 oz) instant lemon pudding mix

1 tsp white sugar

1/2 c whipped cream, or to taste

2 (3/4 in thick) slices prepared pound cake, crusts trimmed and cut in 1/2 inch squares

Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes. Divide pound cake cubes into four small dessert dishes. Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the four portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes. Divide blueberries into four portions, reserving four berries for topping. Spoon one portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

One Bowl Chocolate Cake

2 c white sugar

2 eggs

1 3/4 c all-purpose flour

1 c milk

3/4 c unsweetened cocoa powder

1/2 c vegetable oil

1 1/2 tsp baking powder

2 tsp vanilla extract

1 1/2 tsp baking soda

1 c boiling water

1 tsp salt

chocolate frosting or confectioners' sugar

Preheat oven to 350 degrees. Grease and flour two nine-inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30-35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. Frost with your favorite chocolate cream frosting or dust with confectioner’s sugar.

Sweet Sweet Potato**

1 sweet potato, cooked and mashed

1/4 c chopped pecans, optional

1/4 tsp ground cinnamon, or to taste

1 Tbs honey, or to taste

1 tsp butter

Place the mashed sweet potato in a microwave-proof dish. Mix in the cinnamon, butter and pecans, if desired. Drizzle with honey. Place in microwave and heat until warm. Serve immediately. Make one for everyone!

April 14, 2018

Authentic Mexican Breakfast Tacos

6 oz chorizo sausage

1/2 tsp salt

8 (6 inch) corn tortillas

1 c shredded Monterey Jack cheese

6 eggs

1 dash hot pepper sauce (Tabasco), or to taste

1/4 c milk

1/2 c salsa

1/2 tsp pepper

Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for 30-45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Alyssa's Enchilada Hot Dish**

2 Tbs oil

ENCHILADA SAUCE:

1 small onion, diced

2 Tbs oil

1 can (6.5 oz) diced green chilies

2 Tbs flour

3-4 chicken breasts, diced

4 Tbs chili powder

salt and pepper, to taste

1/2 tsp garlic powder

1 can (15 oz) black beans, rinsed and drained

1/2 tsp salt

8 flour tortillas

1/4 tsp cumin

3 c Mexican blend shredded cheese

1/4 tsp oregano

2 c chicken stock

ENCHILADA SAUCE: Heat oil in saucepan over medium heat. Add flour after the oil heats up and whisk for one minute. Stir in the seasonings. Slowly add chicken stock, stirring to remove lumps. Simmer 10-15 minutes until it starts to thicken. HOT DISH: Preheat oven to 350 degrees. In a large pan, heat oil over medium high heat. Add onion and saute for a few minutes. Add diced chicken and green chilies. Season with salt and pepper and cook 6-8 minutes until chicken is cooked through. Remove from heat and add in the black beans. Put a small amount of enchilada sauce on the bottom of a 9x13 pan. Layer tortillas, the chicken and bean mixture, cheese and enchilada sauce in 3-4 layers. Bake for 20 minutes.

Mexican Tinga

2 Tbs olive oil

2 lbs shredded cooked chicken meat

1 large onion, cut into rings

16 tostada shells

1 can (15 oz) stewed tomatoes

1/2 c sour cream

1 can (7 oz) chipotle peppers in adobo sauce

Heat olive oil in a saucepan over medium heat. Add the onion; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce, to taste. Pour into the onions, and add chicken. Cover and simmer for 20 minutes. To serve, mound the chicken onto tostada shells and garnish with a dollop of sour cream.

Rich Mexican Creamed Corn**

1 pkg (8 oz) cream cheese

1 pkg (16 oz) frozen corn

1/2 c butter

1 red bell pepper, diced

1/2 c milk

8 fresh jalapeno peppers, diced

Preheat oven to 350 degrees. In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly. In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture and toss to coat. Bake 35-45 minutes in the preheated oven, until bubbly and lightly brown.

April 7, 2018

Egg Noodles

2 1/2 c all-purpose flour

1/2 c milk

1 pinch salt

1 Tbs butter

2 eggs, beaten

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4-inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook place in a large pot with boiling salted water and cook until al dente.

Noodle Dinner**

1 pkg (16 oz) wide egg noodles

1 bag (16 oz) favorite frozen vegetables

2 cans (5 oz) chunk chicken, drained

1/2 tsp garlic salt

2 cans (10.75 oz) cream of mushroom soup

1/2 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Return pasta to pot with chicken, soup, vegetables, garlic salt and pepper over medium heat. Heat through, 5 minutes.

Sesame Noodles

1/2 pkg (8 oz) spaghetti

1 tsp sesame oil

2 Tbs peanut butter

1 tsp ground ginger

1 Tbs honey

1 clove garlic, minced

2 Tbs tamari soy sauce

1 green onion, chopped

1 tsp Thai chili sauce

2 tsp sesame seeds

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 12 minutes. Drain well in a colander set in the sink. Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15-20 seconds. Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

Noodle Pudding**

1 pkg (16 oz) egg noodles

2 eggs, beaten

2 c sour cream

1 c raisins

2 c creamy whipped cottage cheese

1/2 c butter

1 c white sugar, divided

1 tsp ground cinnamon

Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10-12 minutes. Drain. Preheat oven to 350 degrees. Lightly grease 13x9 inch baking dish. Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter. Mix the remaining sugar with the cinnamon. Sprinkle over the noodles. Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.

March 31, 2018

Barley and Mushroom Soup

1/4 c olive oil

1 lb sliced fresh mushrooms

1 c chopped onion

6 c chicken broth

3/4 c diced carrots

3/4 c barley

1/2 c chopped celery

salt and pepper, to taste

1 tsp minced garlic

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Harvest Pork Stew

2 Tbs butter or oil

1/4 tsp rubbed sage

1 1/2 lbs boneless pork, cut into 1/2 in cubes

1 bay leaf

2 cloves garlic, minced

3 c frozen, cubed butternut squash

1 medium onion, chopped

2 Macintosh apples, cored and cubed

3 c chicken broth

2 large potatoes, peeled and cubed, optional

1/2 tsp salt

2 c carrots, peeled and diced, optional

1/4 tsp dried rosemary, crushed

Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Roasted Sweet Potato Corn Chowder

2 sweet potatoes, peeled and cubed

1/4 c shallot, minced

1 Tbs oil

1 Tbs tomato paste

salt and pepper, to taste

1/2 tsp dried thyme leaves

1 pkg (12 oz) frozen corn kernels, thawed

3 c vegetable broth

1 c water

1 bay leaf

1 Tbs oil

1 tsp salt

1 1/2 c finely diced celery

1 potato, peeled and cubed

1 c diced red onion

2 Tbs chopped fresh parsley

Preheat an oven to 425 degrees. Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil. Roast in the preheated oven until the sweet potatoes are golden and tender, 15-20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside. Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25-35 minutes. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Ham and Cabbage Soup**

1 Tbs olive oil

3 carrots, chopped

1 red onion, chopped

1/2 tsp celery seed

2 cloves garlic, chopped

1/2 tsp caraway seed

1 lb ham steak, cubed

1/2 tsp paprika

1/2 medium head cabbage, chopped

salt and black pepper, to taste

1 c water

3 c firmly packed greens (spinach, chard,

2 large potatoes, sliced thick

or beet tops)

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes. Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10-12 minutes. Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

March 24, 2018

Pizza Sticks

1 (12 oz) refrigerated thin pizza crust

1 c shredded Italian cheese blend

1 container (10.5 oz) tomato bruschetta topping

Preheat oven to 450 degrees. Top the refrigerated thin pizza crust with tomato bruschetta topping. Sprinkle evenly with shredded Italian cheese blend. Bake directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips. Makes 12 sticks.

EZ Chili Cheese Fries

1 pkg (32 oz) frozen french fries

1 c prepared cheese dip (Cheez Whiz)

1 can (15 oz) chili, heated as directed on label

Preheat oven and bake fries as directed on package. Arrange fries on large serving platter; top with chili. Microwave cheese dip as directed on label; pour over fries.

Black Bean Dip**

2 cans (15 oz ea) black beans, rinsed and drained

1/4 tsp ground cumin

1/2 c chopped yellow onion

1/4 tsp chili powder

1/3 c chopped cilantro

1/4 tsp kosher salt

1 clove garlic, minced

1/4 tsp black pepper

1 small jalapeno, seeds removed and diced

2 Tbs cotija cheese, for garnish, optional

2 Tbs fresh lime juice

Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth. Pour the black bean dip in a bowl and garnish with cotija cheese, if using. Serve with tortilla chips and/or cut up vegetables.

Kickin' Chicken Bites

1 lb bacon

1 1/2 tsp cayenne pepper

1 lb boneless chicken breast fillets, cut into

1 1/2 tsp chili powder

bite-size pieces

1/8 tsp pepper

2/3 c brown sugar

Preheat the oven to 350 degrees. Cut bacon pieces into thirds so just long enough to wrap each chicken piece. Take each piece of chicken and wrap a piece of bacon around it. Fasten bacon with toothpick and set aside. In a small bowl mix remaining ingredients together. Take each piece of chicken and dredge it in the brown sugar mixture making sure to sprinkle a little on top, too. Place on wire rack on a pan lined with aluminum foil. Bake for 30-35 minutes until chicken juices run clear and bacon is crisp.

Cheesy Bacon Turkey Sliders**

15 slider buns

1/2 c butter, melted

1 lb shredded turkey

3 Tbs honey mustard

1 lb bacon, cooked

2 tsp poppy seeds

1 pkg (8 oz) sliced provolone cheese

Slice slider buns horizontally and arrange the bottom of the buns in a 9x13 baking dish. Layer turkey, bacon and cheese on top of the rolls and place tops on buns. Cut in between the slider buns to separate. Mix together butter, honey mustard and poppy seeds in small bowl. Brush mixture on the rolls to cover the buns and drip between them. Bake at 350 degrees for 20 minutes.

March 17, 2018

Crunchy Beer Batter Cod Tacos

1 c all-purpose flour

1 tsp minced capers

2 Tbs cornstarch

1/2 tsp dried oregano

1 tsp baking powder

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp dried dill weed

1 egg

1 tsp ground cayenne pepper

1 c beer

1 qt oil for frying

1/2 c plain yogurt

1 lb cod fillets, cut into 2-3 oz portions

1/2 c mayonnaise

1 pkg (12 oz) corn tortillas

1 lime, juiced

1/2 medium head cabbage, finely shredded

1 jalapeno pepper, seeded and minced

Beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture. White sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Heat oil in deep-fryer(or skillet) to 375 degrees. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Irish Potato and Zucchini Pancake**

1 c prepared mashed potatoes

2 tsp fine sea salt

1 c all-purpose flour

1 1/2 c shredded Yukon Gold potatoes

1/4 c milk

1 c shredded cheddar cheese

1 egg

1 small zucchini, shredded

3 Tbs unsalted butter, melted

canola oil, or as needed, divided

Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add the shredded potatoes, cheese, and zucchini; stir until batter is well-combined. Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3-4 minutes per side. Repeat with remaining oil and batter. Serve with sour cream, applesauce and/or ranch dressing.

Mac n Cheese Extraordinaire

1 pkg (8 oz) elbow macaroni

1/4 c grated Parmesan cheese

1 pkg (8 oz) shredded sharp cheddar cheese

salt and pepper, to taste

1 container (12 oz) small curd cottage cheese

1 c dry bread crumbs

1 container (8 oz) sour cream

1/4 c butter, melted

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cheddar cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30-35 minutes, or until top is golden.

Chocolate Cake sans Flour

1/2 c water

18 squares (1 oz ea) bittersweet chocolate

1/4 tsp salt

1 c unsalted butter

3/4 c white sugar

6 eggs

Preheat oven to 300 degrees. Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. Either in the top half of a double boiler or in a microwave oven melt the chocolate. Pour the chocolate into the bowl of an electric mixer. Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Bake cake in the water bath at 300 degrees for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Serve with a drizzle of your favorite fruit sauce and whipped cream.

March 10, 2018

South Carolina Frogmore Stew

6 qts water

2 lbs hot smoked sausage links, cut into 2 in pcs

3/4 c Old Bay Seasoning

12 ears corn, husked, cleaned and quartered

2 lbs new red potatoes

4 lbs large fresh shrimp, unpeeled

Bring water and seasoning to boil in a large stockpot. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve. (To adjust recipe, allow 2 tablespoons of seasoning per quart of water. For "hot" sausage, use kielbasa and add crushed red pepper to the pot.)

Imitation Old Bay Seasonings

1 Tbs celery salt

1 pinch ground cinnamon

1/4 tsp paprika

1 pinch ground cardamom

1/8 tsp black pepper

1 pinch ground allspice

1/8 tsp cayenne pepper

1 pinch ground cloves

1 pinch ground dry mustard

1 pinch ground ginger

1 pinch ground mace (or a teensy pinch nutmeg)

Combine ingredients thoroughly and store in a sealed container.

Imitation Old Bay Seasonings (Food.Com)

2 Tbs bay leaf powder

1 tsp ground nutmeg

2 Tbs celery salt (or 1 Tbs ground celery

1 tsp ground cloves

seed and 1 Tbs salt)

1 tsp ground allspice

1 Tbs dry mustard

1/2 tsp crushed red pepper flakes

2 tsp ground black pepper

1/2 tsp ground mace

2 tsp ground ginger

1/2 tsp ground cardamom

2 tsp sweet paprika (smoked if available)

1/4 tsp ground cinnamon

1 tsp white pepper

Combine ingredients thoroughly and store in a sealed container. Yield (1/2 cup)

Loaded Au Gratin Potatoes**

5 c small red and yellow potatoes

1 c shredded cheddar cheese, or more to taste

3 Tbs butter

salt and ground black pepper, to taste

1/4 c chopped green onion

1 c chopped fresh spinach

1/4 c all-purpose flour

1 Tbs diced pimento

2 c milk

6 slices cooked bacon, crumbled

1 tsp salt

Preheat oven to 350 degrees. Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender but still firm, about 15 minutes; drain and set aside to cool. Melt butter in a saucepan over medium heat; cook and stir in the green onion until softened, about 2 minutes. Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and starts to bubble. Stir salt and cheese into sauce, mixing until cheese has melted. Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil. Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5-10 more minutes. Sprinkle with crumbled bacon.

Minnesota Style Chicken Wild Rice Soup

1/2 c butter

1/2 tsp salt

1 finely chopped onion

1/2 tsp curry powder

1/2 c chopped celery

1/2 tsp mustard powder

1/2 c sliced carrots

1/2 tsp dried parsley

1/2 lb fresh sliced mushrooms

1/2 tsp ground black pepper

3/4 c all-purpose flour

1 c slivered almonds

6 c chicken broth

3 Tbs dry sherry

2 c cooked wild rice

2 c half-and-half

1 lb boneless skinless chicken breasts, cooked and cubed

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1-2 hours. (Note: Do not boil again or your roux will break.)

Reuben Casserole**

1 1/2 c thousand island dressing

1 lb sauerkraut, drained

1 c sour cream

1 1/2 lbs corned beef, cut into bite-size pcs

1 Tbs minced onion

2 1/2 c shredded Swiss cheese

6 slices dark rye bread, cubed

1/4 c butter, melted

6 slices light rye bread, cubed

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In a bowl, mix the thousand island dressing, sour cream, and onion. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with cheese, top with remaining bread cubes, and drizzle with butter. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

March 3, 2018

Crusted Rack of Lamb

1 1/2 Tbs coriander seeds

1 bunch fresh cilantro

1 1/2 Tbs caraway seeds

1 lime, juiced

1 1/2 Tbs cumin seeds

1 Tbs agave nectar

1 tsp cayenne pepper

1 Tbs rice wine vinegar

1 (8 bone) rack lamb ribs

2 cloves garlic

salt and ground black pepper, to taste

salt and ground black pepper, to taste

1 Tbs olive oil

1/2 c extra-virgin olive oil

2 small bunches fresh mint

Preheat the oven to 400 degrees. Heat a dry saucepan over medium-high heat. Add coriander, caraway, and cumin seeds; toast until smoky, about 2 minutes. If you have a mortar and pestle use this to roughly grind the spices together. Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper. Heat one tablespoon olive oil in an oven-proof skillet over medium-high heat. Add lamb, fat-side down. Cook, turning halfway, until both sides are browned, about 5 minutes. Immediately transfer the skillet to the oven. Roast lamb in the preheated oven until no longer red in the center, about 8 minutes. Remove from oven and let rest for 5 minutes. Combine mint, cilantro, lime juice, agave nectar, vinegar, and garlic in a food processor. Season with salt and pepper. Process until finely chopped. Slowly drizzle in 1/2 cup olive oil while blending to make the sauce. Slice the rack of lamb. Spoon the mint and coriander sauce over each serving.

Baked Teriyaki Chicken**

1 Tbs cornstarch

1 clove garlic, minced

1 Tbs cold water

1/2 tsp ground ginger

1/2 c white sugar

1/4 tsp ground black pepper

1/2 c soy sauce

12 skinless chicken thighs

1/4 c cider vinegar

In a small saucepan, over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat the oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn the pieces over and brush again. Bake for 30 minutes. Turn pieces over and bake for another 30 minutes until meat is no longer pink and juices run clear. Brush with sauce every 10 minutes during baking.

Make It Right Turkey Burgers

3 lbs ground turkey

1/4 c chopped fresh parsley

1/4 c seasoned bread crumbs

1 clove garlic, peeled and minced

1/4 c finely diced onion

1 tsp salt

2 egg whites, lightly beaten

1/4 tsp ground black pepper

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees.

Incognito Vegetarian Chili

1 Tbs olive oil

2 (4 oz) cans chopped green chile peppers, drained

1/2 medium onion, chopped

2 (12 oz) pkgs vegetarian burger crumbles (Boca)

2 bay leaves

3 (28 oz) cans whole peeled tomatoes, crushed

1 tsp ground cumin

1/4 c chili powder

2 Tbs dried oregano

1 Tbs ground black pepper

1 Tbs salt

1 (15 oz) can kidney beans, rinsed and drained

2 stalks celery, chopped

1 (15 oz) can garbanzo beans, rinsed and drained

2 green bell pepper, chopped

1 (15 oz) can black beans, rinsed and drained

2 jalapeno peppers, chopped

1 (15 oz) can whole kernel corn

3 cloves garlic, chopped

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

February 24, 2018

Best Keto Bread

1 1/2 c almond flour

1/4 tsp cream of tartar, optional

6 large eggs, separated

1 pinch salt

4 Tbs butter, melted

6 drops liquid Stevia, optional

3 tsp baking powder

Preheat oven to 375. Separate the egg whites from the yolks. Add cream of tartar to the whites and beat until soft peaks are achieved. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume. Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through.

Spicy Baked Eggs w/Cheesy Hash**

5 oz zucchini, diced

1/4 c Mexican blend shredded cheese

6 oz chopped cauliflower

1/2 medium avocado

1/2 medium red bell pepper, diced

3 large eggs

1 Tbs coconut oil, melted

1 Tbs sliced jalapenos, optional

1 tsp smoked paprika

3 Tbs cotija cheese

1 tsp onion powder

2 tsp Tajin seasoning

1/2 tsp garlic powder

Heat oven to 400 degrees and line a round or rectangular baking sheet with foil. In an even layer spread diced zucchini, cauliflower, and red pepper then drizzle with oil. Dust on onion powder, garlic, and paprika then toss to coat. Smooth everything back into a single layer. Bake for 10-15 minutes or until it begins to brown. Remove the roasted vegetables from the oven and top with shredded cheese. Arrange the sliced avocado around the veggies, and crack three eggs in the spaces between. Bake for about 10 minutes or until the eggs reach your preferred level of doneness. Top with cotija cheese, jalapeños, and Tajin seasoning.

Chicken Tender Lazone

2 tsp smoked paprika

1 1/4 lb (8 pieces) chicken tenderloins

1/2 tsp garlic powder

1 Tbs olive oil

1/2 tsp onion powder

5 Tbs unsalted butter, divided

1/2 tsp cayenne pepper

1 1/4 lbs spiralized zucchini

1/2 tsp dried oregano

1 c heavy whipping cream

1/2 tsp dried basil

1/4 tsp xanthan gum

salt and pepper, to taste

fresh chopped parsley, optional

In a bowl combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried basil, and some salt and pepper to taste. In a medium sized mixing bowl place your chicken tenderloins then add olive oil and seasoning mix. Mix together well. Melt three tablespoons butter in a large skillet. Use medium-high heat. Add the chicken tenderloins and cook for about 3-4 minutes on each side. The chicken should reach 165°F. Once they are done set them aside on a plate. Best to cook these in two batches. Cook the spiral zucchini and season with salt and pepper. Saute in another pan or cook in the microwave. Drain any excess water. Add remaining butter to the skillet that you cooked the chicken in. Whisk in the cup of cream. The whisk and cream should lift up the browned bits off the bottom of the pan. Whisk in the xanthan gum and the sauce will thicken up. Taste to check the seasoning and add additional salt or pepper as needed. Serve with the zucchini and chicken. You can layer it with the sauce on top, or toss with the zoodles and serve the chicken on top.

Spicy Sausage Cheese Dip**

1 lb hot Italian ground sausage

8 oz cream cheese

1 (15 oz) can RoTel Hot Diced Tomato

16 oz sour cream

1/4 c green onions, sliced

8 oz pepper jack cheese, diced

In a saucepan, cook the sausage on medium until lightly browned. Stir in the can of Ro*Tel and cook for a few minutes. Mix in the green onions and turn off the heat when the Italian sausage has fully browned. Set a slow cooker on high then layer the bottom of the stoneware with the pepper jack cheese, and cream cheese cut into chunks. Pour the Italian sausage on top of the cheese. Then, spread the sour cream on top of the Italian sausage. After about an hour, stir the dip until the cheese is completely incorporated. Then allow to continue cooking. Cook for about two hours total, on high, until the dip is completely done. Serve with pork rinds, or any dippable fresh veggie.

February 17, 2018

 

Chicken and Mushroom Skillet

3/4 c chicken broth

1 clove garlic, minced

1 1/2 Tbs tomato paste

4 boneless, skinless chicken breast halves

1/4 tsp ground black pepper

3 Tbs dry bread crumbs

1/2 tsp dried oregano

2 tsp olive oil

1/8 tsp salt

2 c fresh sliced mushrooms

In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside. Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned. Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

Cranberry Chocolate Chip Cookies**

1/2 c butter, softened

1/2 tsp taking soda

1/4 c non-fat plain yogurt

3 c quick cooking oats

1 c packed light brown sugar

1 c chopped walnuts

1/2 c white sugar

1/2 c semisweet chocolate chips

2 eggs

1/4 c carrots, shredded

2 tsp vanilla extract

1/4 c dried cranberries

1 1/4 c all-purpose flour

Preheat oven to 325 degrees. Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Family Recipe Chicken Noodle Soup

2 1/2 c wide egg noodles

1 c chopped celery

1 tsp vegetable oil

1 c chopped onion

12 c chicken broth

1/3 c cornstarch

1 1/2 Tbs salt

1/4 c water

1 tsp poultry seasoning

3 c diced, cooked chicken meat (or rotisserie)

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Cinnamon Curry Tuna Salad**

2 (6 oz) cans water packed tuna, drained and flaked

1 1/2 tsp ground cinnamon

2 tsp mayonnaise

1 tsp curry powder

1 tsp Dijon mustard

1 tsp ground black pepper

1 Tbs sweet pickle relish

salt, to taste

2 tsp lemon juice

In a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. Cover, and refrigerate until ready to serve.

February 10, 2018

Honey Ribs

1 (10.5 oz) can beef broth

1/4 c honey barbeque sauce

3 Tbs honey mustard

1/4 c soy sauce

1/4 c honey

1/4 c maple syrup

1/2 c water

3 lbs baby back pork ribs

In the crock pot or slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.

Slow Cooker Mashed Potatoes

5 lbs red potatoes, cut into chunks

1 (8 oz) pkg cream cheese, softened

1 Tbs minced garlic, or to taste

1/2 c butter

3 cubes chicken bouillon

salt and pepper, to taste

1 (8 oz) container sour cream

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2-3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Venison Roast in the Crock Pot

3 lbs boneless venison roast

1 Tbs garlic salt

1 large onion, sliced

1/4 tsp ground black pepper

1 Tbs soy sauce

1 (1 oz) pkg dry onion soup mix

1 Tbs Worcestershire sauce

1 (10.75 oz) cream of mushroom soup

Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Low Carb Slow Cooker Spaghetti Squash and Superb Sauce **

1 whole spaghetti squash, washed thoroughly

3 Tbs olive oil

1 1/2 c water

1 c finely chopped sweet onion, divided

SAUCE:

1 clove garlic, crushed and chopped

1 (28 oz) can crushed tomatoes

2/3 c chopped fresh parsley

1 (15 oz) can tomato sauce

2/3 c sliced fresh mushrooms

3 (14.5 oz) cans stewed tomatoes

1 tsp brown sugar

1 c red wine

6 Tbs olive oil, divided

1 c sliced green or black olives

3 (4 oz) links Italian sausage links, casings

4 tsp sea salt

removed, or 12 oz bulk, if desired

2 Tbs dried basil

2 cloves garlic, chopped and crushed

2 tsp dried oregano

1 tsp ground white pepper

1/2 tsp Hungarian paprika

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 c red wine, or more if needed

Prick outside of squash 10-15 times and place in a slow cooker crock. Pour water into crock. Cook on Low 4-6 hours. Remove squash to a cutting board until cool to the touch, 15-30 minutes. Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands. Cool, cover and refrigerate until needed. SAUCE: Mix together in a slow cooker the first 10 ingredients (crushed tomatoes thru cayenne pepper). Set the cooker to Low. While the cooker is warming up, place three tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve. While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour red wine into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat, about 10 minutes. Pour the sausage mixture into the slow cooker. Cook on Low for 8 hours or overnight. Add more red wine or water if needed.

February 3, 2018

Viking Era Rye Bread

3/4 c plus 3 Tbs stone ground rye flour, plus

1/2 tsp fine salt

extra for dusting

1 Tbs honey

3/4 c plus 3 Tbs strong white (high gluten) or

1 1/8 c warm water

stone ground whole wheat flour

chopped walnuts or hazel nuts, optional

1 (.25 oz) pkg fast-action dried yeast

Put the yeast and salt into a bowl. Then mix the honey with warm water and pour the liquid into the bowl dissolving the yeast. Then add the flours and mix to form a dough. Tip out onto your flour dusted work surface and knead for 10 minutes until smooth. Place the dough in a well-oiled bowl, cover with plastic film and leave to rise in a warm place for 1-2 hours and until it has roughly doubled in size. Grease and dust a 2 lb (10.5x6x3) loaf tin with flour. Shape the dough into a smooth oval loaf and place in your tin. Cover the tin with oiled plastic film and leave to rise somewhere warm for a further 1-1.5 hours, or until doubled in size. Preheat the oven to 425 degrees. Remove the cling film and dust the surface of the loaf with rye flour. Bake for 30 minutes until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 minutes before serving.

Viking Era Swedish Meatballs**

2 slices bread, dried and crushed into crumbs

1/4 tsp black pepper

1 oz heavy cream

1/4 tsp nutmeg

1 tsp plus 1 Tbs butter

1/4 tsp ground ginger

1 small onion, minced

1 Tbs butter

2/3 lb ground beef

3 Tbs flour

1/3 lb ground pork

1 (8 oz) container sour cream

1 egg

1/2 c chicken broth

1 tsp salt

Preheat the oven to 350 degrees. Mix the cream with breadcrumbs in a bowl, set aside for about ten minutes. Melt 1 teaspoon of butter over medium heat and stir in the onion until it turns a light brown. This should take around 10 minutes. Place the onion in a mixing bowl, mix with the ground beef, ground pork, egg, salt, black pepper and spices. Add the bread crumbs with the cream. Melt 1 tablespoon of butter in a skillet over medium heat. Form the meat mixture into balls and add them to the skillet. Cook slowly until they are brown then put the meatballs into a large baking dish. Melt another tablespoon butter in the skillet and stir in the flour, cooking for 2 minutes. Stir in the chicken broth and sour cream. Once heated to a simmer, add to the meatballs and cover with foil. Bake in the oven for about 40 minutes

Viking Era Honey Glazed Root Vegetables

1 turnip

butter

2-3 white carrots

honey

1 slice white cabbage (1/4 head)

salt and pepper

1 leek

Peel the root vegetables and cut them into pieces. Boil together in slightly salted water for 5 minutes and drain. Saute them in butter until soft. Add the leek and cabbage to saute with them at the end. Add some honey and stir carefully. Season with salt and pepper.

Viking Era Meat Soup

8-12 c water

3-5 c herbs such as top shoots of stinging nettles,

1/2 lb meat (pork, beef, lamb, chicken, duck, rabbit)

young dandelion leaves, wild chervil (parsley),

salt

cress, wild marjoram, dill, plantain, angelica,

wild onion, caraway greenery, thyme, or

whatever the season has to offer

Put the meat in the kettle. Pour water over the meat so it is covered and put the kettle on the fire. In order that the heat is spread evenly the kettle must be turned about every 5-10 minutes. When the water boils it should cook for about one hour. It may be necessary to add more water so the meat is always covered with water. While the meat is cooking, wash and chop the herbs. They will go in the soup when it is ready. When the meat is tender take it out and slice it to a size fit for a spoon and return it to the soup. Add salt as desired, then it is ready to be served.

January 27, 2018

Bacon Brown Sugar Lil Smokies

1 lb bacon, cut into thirds

3/4 c brown sugar, or to taste

1 pkg (14 oz) beef cocktail wieners

Preheat the oven to 325 degrees. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a chafing dish on the low setting.

Stuffed Portobellos**

2 cloves garlic, minced

1 1/2 c diced tomato

1/4 c olive oil

4 oz blue cheese, crumbled

6 Portobello mushrooms

Preheat oven to 375 degrees. In a small bowl stir together the minced garlic and olive oil. Clean Portobello mushrooms by brushing them with a paper towel. Twist the stem to remove and discard. Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward Sprinkle 1/4 cup of diced tomatoes on each mushroom cap. Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes. Return the mushrooms to the oven and bake until the cheese is melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Sausage Flowers

1 lb ground Italian sausage

cooking spray

1/2 c shredded Monterey Jack cheese

24 (3.5 in square) wonton wrappers

1/2 c shredded Colby cheese

3/4 container (16 oz) sour cream

1 c salsa

1 bunch green onions, chopped

Preheat oven to 350 degrees. Lightly spray a miniature muffin pan with cooking spray. Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. Stir cheeses into the warm sausage to melt. Stir in salsa. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

Bacon Gorgonzola Pull Aparts**

cooking spray

1 yellow onion, chopped

1 can (16.3 oz) refrigerated biscuit dough

2 containers (4 oz ea) crumbled Gorgonzola cheese

1 pkg (12 oz) bacon, chopped

1 c grated Parmesan cheese

Preheat oven to 350 degrees. Spray a fluted tube pan with cooking spray. Cut each biscuit into four pieces; roll into balls. Combine bacon and onion in a large skillet over medium-high heat. Cook and stir with wooden spoon until browned, about 5 minutes. Stir in biscuit balls, Gorgonzola cheese, and Parmesan cheese. Pour into the prepared tube pan and spread evenly. Bake in the preheated oven until top is golden and biscuits are cooked through, 20-30 minutes. Cool for 10 minutes in the pan; invert onto a serving plate.

January 20, 2018

Guacamole

3 avocados, peeled, pitted and mashed

3 Tbs chopped fresh cilantro

1 lime, juiced

2 roma (plum) tomatoes, diced

1 tsp salt

1 tsp minced garlic

1/2 cup diced onion

1 pinch ground cayenne pepper, optional

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Of course it goes great with tortilla chips!

Mary's Roasted Red Pepper Dip**

1 jar (7 oz) roasted red peppers, drained and diced

1 Tbs minced onion

3/4 lb shredded Monterey Jack cheese

1 clove garlic, minced

1 pkg (8 oz) cream cheese, softened

2 Tbs prepared Dijon-style mustard

1 c mayonnaise

assorted crackers and chips

Preheat oven to 350 degrees. In a small baking dish, mix the roasted red peppers, cheese, cream cheese, mayonnaise, onion, garlic and mustard. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm with your choice of crackers or chips.

Hearty Chicken Queso Dip

1 can (14 oz) diced tomatoes w green chile

1/3 c sour cream

peppers, drained

1/4 c diced green onion

1 lb loaf processed cheese, cubed

1 1/2 Tbs taco seasoning mix

2 large cooked skinless boneless chicken

2 Tbs minced jalapeno pepper, or to taste (optional)

breast halves, shredded

1 c black beans, rinsed and drained

Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1-2 hours. Stir in the black beans, and cook 15 more minutes to reheat. Serve hot with crackers and chips.

Hot Crab Dip**

2 pkg (8 oz ea) cream cheese, softened

1 1/2 Tbs fresh lemon juice

4 Tbs mayonnaise

2 tsp hot sauce

2 c shredded cheddar cheese

2 Tbs Worcestershire sauce

2 cans (6 oz ea) crabmeat

paprika, for garnish

Preheat oven to 350 degrees. In a medium bowl, mix the cream cheese, mayonnaise, cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika. Bake in the preheated oven 30 minutes, or until golden brown and bubbly. Bring to the table, watch it disappear!

January 13, 2018

Chef John's Irish Pork Stew

2 1/2 lb boneless pork shoulder, cut into

1 bottle (12 oz) dark beer

2 inch cubes

2 c chicken broth

salt and ground black pepper, to taste

3 carrots, cut into 1 inch pieces

1 Tbs vegetable oil

2 stalks celery, cut into 1 inch pieces

1 Tbs butter

1/4 c chopped fresh flat leaf parsley

1 large onion, chopped

3 Tbs balsamic vinegar

2 cloves garlic, minced

12 Brussels sprouts, halved

1 Tbs all-purpose flour

3 c mashed potatoes, or as needed

1 bay leaf

1 tsp chopped fresh flat leaf parsley,

3/4 tsp caraway seed

or to taste for garnish

Season pork cubes with salt and black pepper. Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5-10 minutes. Transfer pork to a bowl and reduce heat to medium. Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7-10 minutes. Add garlic; saute until fragrant, about 30 seconds. Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1-3 minutes. Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

Slow Cooker Chicken Pot Pie Stew**

4 large skinless, boneless chicken breasts, cut

6 cubes chicken bouillon

into cubes

2 tsp garlic salt

10 medium red potatoes, quartered

1 tsp celery salt

1 pkg (8 oz) baby carrots

1 Tbs ground black pepper

1 c chopped celery

1 bag (16 oz) frozen mixed vegetables (corn, peas)

2 cans (26 oz) cream of chicken soup

biscuits for serving

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more. Serve over split biscuits.

Cheesy Bratwurst Slow Cooker Stew

6 bratwurst links, browned and cut into

1 small red bell pepper, seeded and chopped

1/2 inch slices

2 c shredded cheddar cheese

4 medium potatoes, peeled and cubed

1 can (10.75 oz) cream of mushroom soup

1 Tbs dried minced onion

2/3 c water

1 can (15 oz) green beans, drained

Place the bratwurst, potatoes, minced onion, green beans, red pepper, cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

Cheapskate Stew**

1 1/2 lbs lean ground beef

3 carrots, chopped

1/2 onion, chopped

1 c elbow macaroni

3 stalks celery, chopped

1 can (15 oz) tomato sauce

2 c frozen mixed vegetables

1 1/2 tsp Italian seasoning

2 c water

salt and ground black pepper, to taste

In a large skillet, brown the hamburger meat with onion and celery. Drain excess drippings. Add water and carrots, then cook until carrots are beginning to get tender. Bring a lightly salted pot of water to a boil and cook the macaroni, and drain. As the carrots become done, add vegetables, macaroni, tomato sauce, Italian spices, and salt and pepper to taste, and simmer until the flavors blend and all ingredients are warm through.

January 6, 2018

Sirloin Tips and Mushrooms

3 Tbs olive oil

1 can (8 oz) tomato sauce

3 cloves garlic, minced

salt, to taste

1 1/2 lbs beef sirloin

freshly ground pepper, to taste

1 can (16 oz) mushrooms, with liquid

3/4 c red wine

Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic. Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

Honey Pecan Pork Loin Cutlets

1 1/4 lb boneless pork loin, pounded thin

2 Tbs butter

1/2 c all-purpose flour for coating

1/4 c honey

salt and pepper, to taste

1/4 c chopped pecans

In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Crunchy Italian Baked Chicken**

3/4 c mayonnaise

3/4 c Italian seasoned bread crumbs

1/2 c grated Parmesan cheese

4 skinless, boneless chicken breast halves

3/4 tsp garlic powder

Preheat oven to 425 degrees. In a bowl, mix the mayonnaise, cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Simple Pan Fried Cod

3/4 c Italian seasoned bread crumbs

1 lb cod fillets

1 pkg (1 oz) dry ranch style dressing mix

2 tsp butter

2 1/2 Tbs vegetable oil

Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the cod fillets with the paste, then dredge in the bread crumbs to lightly coat. Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook for at least 5 minutes on each side, or until golden brown and easily flaked with a fork.

Caramel Popcorn Mix a la Bacon**

1 pkg (12 oz) thick-cut bacon

1 c butter

1/2 c real maple syrup

2 c brown sugar

3 qts popped popcorn

1/2 c corn syrup

2 c crispy rice cereal squares

1 tsp salt

2 c crispy wheat cereal squares

1 tsp vanilla extract

2 c peanuts

1/2 tsp baking soda

2 c mini pretzel sticks

Line a baking sheet with aluminum foil. Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup. Place the baking sheet in the cold oven; set temperature to 400 degrees. Bake until bacon is crisp, about 20 minutes. Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon. Reduce oven temperature to 250 degrees. Line two baking sheets with aluminum foil. Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets. Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes. Place popcorn mixture in the preheated oven to warm. Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat. Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

December 23, 2017

Chocolate Brittle Surprise

35 unsalted soda crackers

2 c semisweet chocolate chips

1 c butter

1 c chopped pecans, optional

1 c packed brown sugar

Preheat oven to 350 degrees. Cover cookie sheet with foil. Spray foil with cooking oil spray. Place crackers on foil in 5x7 inch rows. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds. Pour over crackers. Bake 17-20 minutes (should bubble but not burn). Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top. Refrigerate 1 hour. Break into pieces. Can be frozen.

Cinnamon Tortilla Surprise**

cooking spray

1 pkg (8 oz) cream cheese, softened

1 c white sugar

2 pkgs (3 oz) instant vanilla pudding mix

1 1/2 Tbs ground cinnamon

1 container (16 oz) frozen whipped topping, thawed

10 large flour tortillas, cut into quarters

2 Tbs chocolate syrup, or as needed

1/4 c melted butter, or as needed

40 maraschino cherries

1 c milk

Preheat oven to 350 degrees. Spray 40 muffin cups with cooking spray. Combine sugar and cinnamon together in a small bowl. Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell. Bake in the preheated oven until tortilla shells are golden brown, 8-10 minutes. Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

Sweet Potato Surprise

3 sweet potatoes

1 tsp butter

2 bananas

1 tsp vanilla extract

1/2 c white sugar

1 tsp ground cinnamon

3/4 c packed brown sugar

1/2 tsp ground nutmeg

1/2 c chopped pecans

1/2 c shredded coconut

1/4 c evaporated milk

1 1/2 c miniature marshmallows

Preheat oven to 450 degrees. Grease one 8x12 inch baking dish. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well. Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10-15 minutes.

Tomato Soup Cake**

1 can (10.75 oz) condensed tomato soup

1/2 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1 c white sugar

1/2 tsp ground cloves

1 egg

1 1/2 c self-rising flour

1/3 c butter

1 c raisins

Combine the tomato soup and the soda in a bowl, and let it stand. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish. Bake at 325 degrees for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

December 16, 2017

Martina Holiday Cookies

2 c butter, softened

crushed peppermint candy

4 c all-purpose flour

dried coconut

1 c confectioners' sugar

colored sugar

2 tsp vanilla extract

finely chopped walnuts or pecans

chocolate chips for melting

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Beat butter in a large bowl until creamy and fluffy. Mix flour, confectioners' sugar, and vanilla extract into the creamed butter to form a dough. Roll dough into walnut-sized balls and arrange on the prepared baking sheet. Press the dough balls with the bottom of a glass until dough is flattened to 1/2-inch thick. Bake in the preheated oven until cookies are light brown, 10-13 minutes. Dip in melted chocolate, and when still soft, press gently into assorted toppings like chopped nuts, coconut or crushed peppermint candy.

Germantown Cookies**

1 c butter

1 tsp baking powder

1 c white sugar

1/4 tsp salt

1 c brown sugar

1 tsp orange zest

2 eggs

1 c coconut

1 tsp vanilla extract

1 c rolled oats

2 1/2 c all-purpose flour

1 c chopped pecans

1 tsp baking soda

Preheat oven to 350 degrees. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the butter mixture. Finally, mix in the orange zest, coconut, oats and pecans. Drop by tablespoonful's onto cookie sheets. Bake for 10-12 minutes or until the edges begin to brown slightly. Allow cookies to cool on the baking sheet for 2-3 minutes before removing to a wire rack to cool completely.

Caramel Center Chocolate Cookies

1 c butter, softened

1 tsp baking soda

1 c white sugar

3/4 c unsweetened cocoa powder

1 c packed brown sugar

1 c chopped walnuts, divided

2 eggs

1 Tbs white sugar

2 tsp vanilla extract

48 chocolate covered caramel candies

2 1/4 c all-purpose flour

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours. Preheat oven to 375 degrees. Combine remaining nuts with 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, two inches apart on greased baking sheets. Bake for 8 minutes in the preheated oven. Let cool for 3-4 minutes on the baking sheets before removing to wire racks to cool completely.

Williamsburg Cookies

2 egg whites

1/2 tsp salt

2 c light brown sugar

1 tsp vanilla extract

2 c chopped pecans

1/2 Tbs ground cinnamon

2 Tbs all-purpose flour

Beat egg whites until stiff. Add salt and beat. Add brown sugar gradually. Sprinkle flour over pecans and add to mixture. Add vanilla. Drop by teaspoon onto greased cookie sheet. (Use low fat, non-stick spray for less fat). Bake at 275 degrees for 12-15 minutes.

December 9, 2017

Italian Baked Chicken

3/4 c mayonnaise

3/4 c Italian seasoned bread crumbs

1/2 c grated Parmesan cheese

4 skinless, boneless chicken breast halves

3/4 tsp garlic powder

Preheat oven to 425 degrees. In a bowl, mix the mayonnaise, cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown. Serve with your favorite side dishes.

Grand Mama's Ground Beef Casserole**

1 lb ground beef

1 (8 oz) pkg egg noodles

1 tsp white sugar

1 c sour cream

1 tsp salt

1 (3 oz) pkg cream cheese

1 tsp garlic salt

1 large white onion, diced

2 (15 oz) cans tomato sauce

1/2 c shredded sharp cheddar cheese, or to taste

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5-7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly. Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. Mix sour cream, cream cheese, and onion in a bowl. Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with cheese. Bake until cheese has browned, 25-30 minutes.

Chicken Sausage Potatoes and Peppers

3-4 large ropes spicy Italian sausage

4 large Yukon Gold potatoes, quartered

2 Tbs olive oil, divided

2 tsp dried Italian herbs

6 bone-in, skin on chicken thighs

2 tsp salt, to taste

1/2 lb assorted sweet peppers, seeded

black pepper, to taste

1 small red onion, sliced

chopped fresh Italian parsley, optional

1/2 yellow onion, sliced

Preheat oven to 450 degrees. Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them so some fats and juices are released. Remove from heat and let cool slightly. When sausages are cool enough to handle, cut them into pieces, about 2-inch pieces. Transfer back to pan along with any juices from the cutting board. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix until all ingredients are coated in oil, 3-4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. Sprinkle with chopped fresh Italian parsley and serve.

"Ba Da Bing" Pork Chops**

1 c Italian-style salad dressing

1/4 c hot pepper sauce

1/2 c Worcestershire sauce

1 lime, juiced

1/2 c applesauce

6 bone-in pork chops

Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. Allow the marinade baste to cook completely onto the chops. Serve with your green veggies and perhaps some grilled roasted potatoes.

December 2, 2017

Pecan Pie

1 single unbaked 9-inch pie shell

1 Tbs all-purpose flour

1 c light brown sugar

1 Tbs milk

1/4 c white sugar

1 tsp vanilla extract

1/2 c butter

1 c chopped pecans

2 eggs

Preheat oven to 400 degrees. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in brown sugar, white sugar and the flour; mix well. Last add milk, vanilla and nuts. Pour into pie shell. Bake for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30-40 minutes, or until done.

Crustless Cranberry Pie**

1 c all-purpose flour

1/2 c chopped walnuts or pecans

1 c white sugar

1/2 c butter, melted

1/4 tsp salt

2 eggs

2 c cranberries

1 tsp almond extract

Preheat oven to 350 degrees. Grease one 9 inch pie pan. Combine the flour, sugar, and salt. Stir in the cranberries and the nuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan. Bake at 350 degrees for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Old-Fashioned Banana Pudding Slab Pie

2 c vanilla wafers crumbs

2 tsp butter

3 bananas, cut into 1/4 inch slices

2 tsp vanilla extract

1 1/2 c white sugar

MERINGUE:

1/4 c all-purpose flour

3 egg whites

2 c milk

1/4 c white sugar

3 egg yolks

Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch pie plate with a layer of vanilla wafer crumbs and banana slices. PUDDING: In a medium saucepan, combine sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter. Place mixture over low heat and cook until thickened, stirring often. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer. MERINGUE: In a large chilled glass or metal bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites are stiff. Spread meringue onto pie pan, making sure to completely cover pudding layer. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Goldilocks Sweet Potato Pie**

pastry for a 9-inch pie crust

2 eggs

1 lb sweet potatoes, boiled and mashed

1 tsp vanilla extract

1 c white sugar

1/2 tsp ground nutmeg

1/2 c butter, melted

1/2 tsp ground cinnamon

1/2 c milk

whipped cream

Preheat oven to 350 degrees. Press the pie crust into a 9-inch pie pan. Mix sweet potatoes, sugar, butter, milk, eggs, vanilla extract, nutmeg, and cinnamon together in a bowl; pour sweet potato mixture into the prepared pie crust. Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour. Serve with whipped cream sprinkled with a touch of cinnamon/nutmeg.

 

November 25, 2017

Easy Chicken Enchiladas

1 can (10.75 oz) cream of chicken soup

2 c chopped cooked chicken breast

1/2 c sour cream

1 can (4 oz) chopped green chile peppers, drained

1 Tbs butter

8 (8 inch) flour tortillas

1 onion, chopped

1 c shredded cheddar cheese

1 tsp chili powder

Preheat oven to 350 degrees. In a small bowl mix the soup and sour cream; set aside. Melt butter in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and two tablespoons of the soup mixture. Cook and stir until heated through. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Fiesta Casserole**

2 Tbs vegetable oil

1/4 c salsa

3/4 c cubed skinless, boneless chicken breast

water, as needed

1/2 pkg (1.25 oz) taco seasoning mix

1 c shredded Mexican-style cheese

1 can (15 oz) black beans, rinsed and drained

1 1/2 c crushed plain tortilla chips

1 can (8.75 oz) sweet corn, drained

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Authentic Mexican Breakfast Tacos

6 oz chorizo sausage

1/2 tsp salt

8 (6 inch) corn tortillas

1 c shredded Monterey Jack cheese

6 eggs

1 dash hot pepper sauce (Tabasco), or to taste

1/4 c milk

1/2 c salsa

1/2 tsp pepper

Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Sopapillas**

2 c all-purpose flour

2 c vegetable oil for frying

2 tsp baking powder

1/3 c sugar

1 tsp salt

1 tsp cinnamon

2 Tbs shortening

honey or jam, optional

3/4 c water

In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside. Heat oil in deep-fryer to 375 degrees F (190 degrees C). On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels. On a plate mix the sugar and cinnamon and dredge each side of the Sopapillas while still damp with oil. Serve hot with honey or jam if desired.

November 18, 2017

Beef and Guinness Stew

4 slices bacon, cut into small pieces

1/4 c tomato paste

2 1/2 lbs boneless beef chuck, cut into 2-in pieces

4 sprigs fresh thyme

1 tsp salt, or to taste

3 carrots, cut into 1-in pieces

freshly ground black pepper, to taste

2 stalks celery, cut into 1-in pieces

2 onions, coarsely chopped

1 tsp white sugar

1/2 tsp salt

1/2 tsp freshly ground black pepper, or to taste

4 cloves garlic, minced

2 1/2 c chicken stock, or as needed to cover

1 can (14.9 oz) dark beer (e.g. Guinness)

4 c mashed potatoes, optional

Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3-4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5-8 minutes; season with a large pinch of salt. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, black pepper, and enough chicken broth to cover. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15-20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Colcannon (Cabbage and Potatoes)**

2 1/2 lb potatoes, peeled and cubed

1/2 c milk

4 slices bacon

salt and pepper, to taste

1/2 small head cabbage, chopped

1/4 c butter, melted

1 large onion, chopped

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15-20 minutes, until tender. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Creamy Chicken and Wild Rice Soup

4 c chicken broth

1/2 tsp salt

2 c water

1/2 tsp ground black pepper

2 cooked, boneless chicken breast halves, shredded

3/4 c all-purpose flour

1 pkg (4.5 oz) quick cooking long grain and

1/2 c butter

wild rice w/seasoning packet

2 c heavy cream

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes.

Classic American Goulash**

2 lb lean ground beef

3 Tbs soy sauce

2 large yellow onions, chopped

2 Tbs dried Italian herb seasoning

3 cloves garlic, chopped

3 bay leaves

3 c water

1 Tbs seasoned salt, or to taste

2 cans (15 oz) tomato sauce

2 c uncooked elbow macaroni

2 cans (14.5 oz) diced tomatoes

Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

November 11, 2017

Chicago Hot Dog

1 all-beef hot dog

4 tomato wedges

1 poppy seed hot dog bun

1 dill pickle spear

1 Tbs yellow mustard

2 sport peppers (or pickled serrano peppers)

1 tsp sweet green pickle relish

1 dash celery salt

1 Tbs chopped onion

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport or serrano peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Forget the ketchup!

Authentic Chicago Pizza Dough

2 1/4 tsp active dry yeast

3 c all-purpose flour

1 1/2 tsp white sugar

1/2 c corn oil

1 1/8 c warm water (110 to 115 degrees)

1 1/2 tsp kosher salt

Dissolve yeast and sugar in warm water in a bowl. Let stand for 5-10 minutes until the yeast softens and begins to form a creamy foam. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours. Punch down dough and let rest for 10-15 minutes.

Chicago Style Pan Pizza

Pizza Dough

1 (28 oz) can diced tomatoes, drained

1 lb bulk Italian sausage

3/4 tsp dried oregano

2 c mozzarella cheese, shredded

1/2 tsp salt

8 oz sliced mushrooms

1/4 tsp fennel seed

1 small onion, chopped

1/4 tsp garlic powder

2 tsp olive oil

1/2 c freshly grated Parmesan cheese

Preheat oven to 350 degrees. Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish, or large size deep dish pizza pan. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage. Add mushrooms and onion to the skillet, cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top. Bake for 25-35 minutes or until the crust is golden.

Famous Chicago Horseshoe Sandwich

1 bag (9 oz) frozen french fries

2 c half-and-half

1 lb ground beef

2 c shredded cheddar cheese

4 slices bread, toasted

salt and ground pepper, to taste

1/2 c butter

hot sauce, to taste

1/4 c all-purpose flour

Preheat the oven to 400 degrees. Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown. Meanwhile, divide the ground beef into four equal parts and form into patties. Fry the patties in a large skillet over medium-high heat until well done, about 4 minutes per side. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half-and-half so that no lumps form. Bring to a simmer then remove from the heat and add the cheese; stir until melted. Season with salt, pepper, and hot sauce to taste. Place 2 slices of toasted bread onto 2 dinner plates and top each slice with a hamburger patty. Top each patty with cooked french fries. Pour the cheese sauce on top of everything and serve immediately.

Chicago Style New York Strip**

1 Tbs extra virgin olive oil

2 Tbs apricot preserves

1 clove garlic, minced

2 (1/2 lb) New York strip steaks, 1 inch thick

1/2 tsp ground cinnamon

salt and pepper, to taste

1/2 tsp white sugar

In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm. With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour. Preheat grill for high heat. Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.

November 4, 2017

Grandma's Shrimp Gumbo

1 lb smoked sausage links, cut into 1/4 in slices

2 Tbs chopped fresh parsley

1/4 lb bacon, chopped

2 Tbs minced garlic

2 c chopped okra

2 c water

1 can (14.5 oz) diced tomatoes w/green chiles

salt, to taste

1/2 c unsalted butter

ground black pepper, to taste

2/3 c all-purpose flour

1/4 tsp cayenne pepper

2 c chopped onion

1 tsp dried thyme

1/2 c chopped green onions

2 bay leaves

2/3 c finely chopped green bell pepper

6 c water

2/3 c finely chopped celery

2 lbs uncooked medium shrimp, peeled, deveined

Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6-8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings. Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes. In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30-45 minutes. Do not let the roux burn. When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6-8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

Chicken Creole Gumbo Style**

1/4 c oil for frying

2 tsp Worcestershire sauce

1/4 c all-purpose flour

3 cloves garlic, minced

1 green bell pepper, chopped

1 tsp soy sauce

1 onion, chopped

1 tsp white sugar

2 c cooked, chopped chicken breast meat

1/2 tsp salt

1 can (14.5 oz) diced tomatoes w green chiles

1/2 tsp ground black pepper

1 can (4.5 oz) sliced mushrooms, drained

3 dashes hot sauce

2 Tbs chopped fresh parsley

Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is evenly browned. Reduce heat to low and stir in bell pepper and onion. Cook 10-15 minutes, or until tender, stirring occasionally. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

Slow Cooker Jambalaya

1 lb skinless, boneless chicken breast halves, cut

1 c chicken broth

into 1 inch cubes

2 tsp dried oregano

1 lb andouille sausage, sliced

2 tsp dried parsley

1 can (28 oz) diced tomatoes

2 tsp Cajun seasoning

1 large onion, chopped

1 tsp cayenne pepper

1 large green bell pepper, chopped

1/2 tsp dried thyme

1 c chopped celery

1 lb frozen cooked shrimp w/o tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cover, and cook 7-8 hours on Low, or 3-4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Louisiana Red Beans and Rice**

1 lb dry kidney beans

1/2 tsp cayenne pepper

1/4 c olive oil

1 tsp dried thyme

1 large onion, chopped

1/4 tsp dried sage

1 green bell pepper, chopped

1 Tbs dried parsley

2 Tbs minced garlic

1 tsp Cajun seasoning

2 stalks celery, chopped

1 lb andouille sausage, sliced

6 c water

4 c water

2 bay leaves

2 c long grain white rice

Rinse beans, and then soak in a large pot of water overnight. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir sausage into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

October 28, 2017

 

Spooky Witch's Fingers

1 c butter, softened

2 2/3 c all-purpose flour

1 c confectioners' sugar

1 tsp baking soda

1 egg

1 tsp salt

1 tsp almond extract

3/4 c whole almonds

1 tsp vanilla extract

1 tube (.75 oz) red decorating gel

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20-30 minutes. Preheat oven to 325 degrees. Lightly grease baking sheets. Remove dough from refrigerator in small amounts. Scoop one heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20-25 minutes. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Flayed Man Cheese Ball**

1 plastic face mask from crafts store

6 oz shredded cheddar cheese

2 pkgs (3 oz ea) prosciutto

6 oz shredded Havarti cheese

2 pimento-stuffed green olives

1/2 c pitted green olives, chopped

24 oz cream cheese, softened

1/4 c roasted red peppers, drained and chopped

Lightly coat plastic face mask with cooking spray. Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes. Reserve two or three slices of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead. Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside. Combine the softened cream cheese, cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined. Take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all of the crevices. When the mask is full, gently press in the cheese mixture all around the mask. Refrigerate for at least 30 minutes. Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

Halloween Zombie Meatloaf

1 1/2 lb ground beef

1 tsp seasoned salt, or to taste

1 small onion, finely chopped

1 hard-boiled egg, cut in half

3/4 c buttery round crackers, crushed

SAUCE:

2/3 c milk

1/2 c ketchup

1/2 c finely shredded sharp cheddar cheese

1/4 c brown sugar

2 eggs

2 Tbs barbeque sauce

1 Tbs Worcestershire sauce

5 cloves garlic, cut into small pieces

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and grease the foil. Mix ground beef, onion, crackers, milk, cheese, eggs, Worcestershire sauce, and seasoned salt together in a bowl. Transfer beef mixture to the prepared baking sheet and form into a skull-shape, leaving holes for "eye sockets" and a "mouth". Place hard-boiled egg halves into the "eye sockets", shaping the beef mixture around them to hold in place. Mix ketchup, brown sugar, and barbeque sauce together in a bowl until sauce is smooth. Spread 1/2 of the sauce onto the entire beef mixture, including the "eyes" and "mouth". Bake in preheated oven until no longer pink in the center, about 50-60. An instant-read thermometer inserted into the center should read at least 160 degrees. Arrange the garlic pieces in the mouth for the "teeth". Brush the remaining sauce over the meatloaf or serve on the side.

Witches' Brew**

1 pkg (10 oz) frozen raspberries, thawed

2 liters ginger ale

2 1/2 c cranberry juice

2 liters sparkling apple cider (non-alcoholic)

2 envelopes unflavored gelatin

6 gummi snakes candy

FROZEN HAND: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4-cup measuring cup, combine the thawed raspberries and cranberry juice. Pour two cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

October 21, 2017

 

Warm Chicken Nacho Dip

1 can (14 oz) diced tomatoes with green chile

1/3 c sour cream

peppers (such as RO*TEL drained)

1/4 c diced green onion

1 lb loaf processed cheese, cubed (Velveeta)

1 1/2 Tbs taco seasoning mix

2 large cooked skinless, boneless chicken breast

2 Tbs minced jalapeno pepper, or to taste (optional)

halves, shredded

1 c black beans, rinsed and drained

Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1-2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

Kielbasa Appetizers**

18 fl oz beer

1/4 c Dijon mustard

1 bottle (18 oz) barbeque sauce

2 lbs kielbasa sausage (Polish), cut into

1/2 c brown sugar

1/2 inch pieces

Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour. Remove to serving platter and present with toothpicks.

Butter Cracker Pastrami/Corned Beef Minis

10 (0.4 oz) slices deli-sliced corned beef

2 tsp pickle relish

10 (0.4 oz) slices deli-sliced pastrami

1 1/2 tsp fresh lemon juice

20 round crackers (RITZ)

1/2 tsp Worcestershire sauce

RUSSIAN DRESSING:

1/8 tsp coarse salt

2 Tbs mayonnaise

dash freshly ground pepper

2 Tbs ketchup

DRESSING: Blend together the mayonnaise, ketchup, relish, lemon juice, Worcestershire sauce, salt, and pepper. Stir until smooth. PREPARE MINIS: Place 10 crackers on tray. Put about 1/4 teaspoon dressing onto each cracker. Cut corned beef and pastrami deli slices in half vertically. Fold and place two pieces each of corned beef and pastrami on each cracker. Top with additional 1/4 teaspoon dressing and remaining crackers to form sandwich.

Baked Ham and Cheese Dip**

2 pkgs (8 oz) cream cheese, softened

1 c chopped smoked ham

2 c grated sharp cheddar cheese

1 can (4 oz) chopped green chilies

1 container (8 oz) sour cream

Preheat oven to 350 degrees. Mix cream cheese, cheddar cheese, sour cream, ham, and green chilies in a baking dish. Bake in the preheated oven until bubbling, about 30 minutes; serve hot with your choice of chips or crackers.

October 14, 2017

Baked Slow Cooker Chicken

1 (2-3 lb) whole chicken

1 tsp paprika

salt and pepper, to taste

Crumple three pieces of aluminum foil into 3-4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken inside and out with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8-10 hours, or until the chicken is no longer pink and the juices run clear.

Slow Cooker Creamed Corn\

1 1/4 pkgs (16 oz) frozen corn kernels

1/2 c milk

1 pkg (8 oz) cream cheese

1 Tbs white sugar

1/2 c butter

salt and pepper, to taste

In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste. Cook on High for 2-4 hours, or on Low for 4-6 hours.

Slow Cooker Pot Luck Spare Ribs**

6 lbs pork spareribs, cut into serving-size pieces

1 1/2 tsp ground ginger

1 1/2 c ketchup

1 tsp salt

3/4 c packed brown sugar

3/4 tsp ground mustard

1/2 c vinegar

1/2 tsp garlic powder

1/2 c honey

1/4 tsp ground black pepper

1/3 c soy sauce

Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper. Cook on High for 5 hours.

Slow Cooker Manly Stew

1 can (10.75 oz) cream of mushroom soup

1 pkg (1.25 oz) beef with onion soup mix

1 can (10.75 oz) cheddar cheese soup

3 lbs beef stew meat

Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4-5 hours.

Slow Cooker Black Forest Cake**

1/2 c butter

1 can (21 oz) cherry pie filling

1 can (8 oz) crushed pineapple, drained with

1 pkg (18.25 oz) chocolate cake mix

juice reserved

Melt the butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set the mixture aside. Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix. Set the slow cooker to Low, and cook for 3 hours. Spoon the dessert into bowls, and let cool about 5 minutes to cool the hot pie filling before eating.

October 7, 2017

Oatmeal Brownies

1 c butter at room temperature

1 tsp baking powder

1 c firmly packed light brown sugar

1 1/2 c all-purpose flour

1/2 cup white sugar

2 c rolled oats

2 eggs

chocolate chips, optional

2 tsp vanilla extract

raisins, optional

1/2 tsp salt

chopped walnuts, optional

1 tsp baking soda

Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan. Bake in the preheated oven until golden brown, 20*25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

Cranberry Scrumptious Bars**

1 pkg (12 oz) whole cranberries

2 eggs

1 c white sugar

1 c rolled oats

3/4 c water

3/4 c packed light brown sugar

1 pkg (18.25 oz) yellow cake mix

1 tsp ground ginger

3/4 c butter, melted

1 tsp ground cinnamon

In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool. Preheat the oven to 350 degrees. In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer. Bake for 35-40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

Big Fat Chewy Chocolate Chip

2 c all-purpose flour

1/2 c white sugar

1/2 tsp baking soda

1 Tbs vanilla extract

1/2 tsp salt

1 egg

3/4 c unsalted butter, melted

1 egg yolk

1 c packed brown sugar

2 c semi-sweet chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Orange Almond Biscotti**

2 1/4 c all-purpose flour

1 Tbs orange zest

1 1/4 c white sugar

3 egg, beaten

1 pinch salt

1 Tbs vegetable oil

2 tsp baking powder

1/4 tsp almond extract

1/2 c sliced almonds

Preheat oven to 350 degrees. Grease and flour a baking sheet. In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball. Separate dough into two pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20-25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10-15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

September 30, 2017

Lettuce Leaf Tacos

1 green bell pepper, chopped

3 Tbs taco seasoning

1 yellow onion, chopped

2 large roma (plum) tomatoes, chopped

2 Tbs olive oil

1/2 tsp salt

2 Tbs chicken stock, optional

1 pkg (8 oz) shredded cheddar cheese

1 lb ground beef

12 large romaine lettuce leaves

Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes. Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5-8 minutes. Drain excess grease. Sprinkle roma tomatoes with salt in a bowl. Place cheese into a separate bowl. Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1-2 teaspoons green pepper mixture, roma tomato, about 1 1/2 tablespoons cheese.

Yellow Squash Casserole

1 Tbs olive oil

1/2 tsp freshly ground black pepper

1 tsp butter

1/3 c finely chopped raw almonds

1 small onion, chopped

1 c shredded colby-monterey jack cheese, divided

2 cloves garlic, minced

1/2 c heavy whipping cream

4 c peeled and cubed yellow squash

2 eggs

1 tsp kosher salt

1/3 c coarsely chopped roasted, salted almonds

Preheat oven to 400 degrees. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl. Mix raw almonds and half cup cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining cheese and roasted almonds. Bake in the preheated oven until casserole is golden brown and bubbling, 25-30 minutes.

Almond Flour Pancakes

1/4 c water

1 pinch baking powder

2 Tbs almond flour

2 drops vanilla extract

1 Tbs vegetable oil

1 egg

1 Tbs heavy whipping cream

Whisk water, almond flour, vegetable oil, cream, baking powder, and vanilla extract together in a microwave-safe bowl. Cook in the microwave on high until gooey batter forms, 1 1/2-2 minutes. Let batter rest until cooled slightly, 1-2 minutes. Whisk in egg until well-blended. Heat a lightly oiled griddle over medium-high heat. Drop batter onto the griddle and cook until bubbles form and the edges are dry, 4-5 minutes. Flip and cook until browned on the other side, 2-3 minutes. Repeat with remaining batter.

Low Carb Coconut Flour Crepes**

5 eggs

2 tsp coconut flour

1 pkg (8 oz) cream cheese, softened

1 tsp ground cinnamon

1 Tbs maple syrup

cooking spray

Preheat an electric griddle to 225 degrees. (Skillet on low) Blend eggs and cream cheese in a blender until smooth. Add maple syrup, coconut flour, and cinnamon; blend until batter is smooth. Spray the preheated griddle with cooking spray. Pour batter onto the griddle to form small pancakes. Cook until edges set and do not tear when lifted with a spatula, 5-7 minutes. Flip pancakes gently with 2 rubber spatulas. Cook until second side is set, about 5 minutes. Repeat with remaining batter, spraying griddle between batches.

September 23, 2017

In Your Sleep Chili

1 lb ground beef

1 can (11.5 oz) hot-style vegetable juice

1 large onion, chopped

sliced green onions, optional

2 cans (15 oz ea) chili beans in chili gravy

sour cream, optional

1 can (14.5 oz) diced tomatoes and green

shredded cheddar cheese, optional

chilies, undrained

In a large skillet, cook ground beef and onion until meat is brown; drain off fat. In a 3 ½-4 quart slow cooker, combine ground beef mixture, beans, undrained tomatoes and green chilies, and vegetable juice. Cover; cook on low-heat setting for 4-6 hours on high-heat setting for 2-3 hours. If desired, top each serving with green onions, sour cream, and cheddar cheese.

Secret Recipe Chili**

2 Tbs chili powder

2 Tbs balsamic vinegar

1 Tbs ground cumin

1 can (14.5 oz) diced tomatoes

2 tsp dried oregano, crushed

1 can (4.5 oz) diced green chilies

1 tsp cayenne pepper

1 can (8 oz) tomato sauce

1 tsp unsweetened cocoa powder

1 can (14.5 oz) Italian style whole peeled

1 Tbs olive oil

tomatoes in puree, crushed

3/4 c green sweet pepper, chopped

1 can (15 oz) cannellini beans (white kidney

3/4 c onion, chopped

beans), rinsed and drained

3 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 lb bulk Italian sausage

sour cream, optional

1 lb ground beef

shredded cheddar cheese, optional

In a small bowl, stir together the chili powder, cumin, oregano, cayenne and cocoa powder; set aside. In a 4-quart Dutch oven, heat olive oil over medium-high heat. Cook and stir sweet pepper, onion and garlic until tender, stirring frequently so that garlic does not burn. Meanwhile, in a large skillet, cook sausage and ground beef until no longer pink; drain. Add half of the spice mixture; mix well. Add meat mixture, vinegar, undrained diced tomatoes, green chilies and tomato sauce to the vegetable mixture in the Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 2 hours, stirring occasionally. To the Dutch oven, add the Italian tomatoes, cannellini beans, black beans, and remaining spice blend. Bring to boiling and reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Serve with optional sour cream and shredded cheese.

Chicken Fajita Chili

2 lb skinless, boneless chicken breast halves,

3 cans (14.5 oz) no-salt added diced tomatoes

cut into 1-inch pieces

1 yellow bell pepper, seeded and chopped

1 Tbs chili powder

1 green bell pepper, seeded and chopped

1/2 tsp paprika

1 red bell pepper, seeded and chopped

1.2 tsp garlic powder

1 medium onion, chopped

1/2 tsp salt

1 can (15 oz) cannellini beans (white kidney

1/2 tsp cayenne pepper

beans), rinsed and drained

1/8 tsp pepper

sour cream, optional

1/2 tsp ground cumin

shredded cheddar cheese, optional

2 cloves garlic, minced

guacamole, optional

non-stick cooking spray

In a medium bowl, combine chicken, chili powder, paprika, garlic powder, salt, pepper, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally. Place chicken in a 3 1/2-4 quart slow cooker. Add undrained tomatoes, chopped peppers, and cannellini beans. Cover and cook on low-heat setting for 4-5 hours or on high-heat setting for 2-2 1/2 hours. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.

Going Whole Hog Chili

2 lb pork shoulder roast (bone-in)

3 Tbs chili powder

6 Tbs vegetable oil, divided

2 cans (15 oz) hominy, undrained

2 tsp crushed red pepper

1 can (14.5 oz) diced tomatoes, undrained

1 pkg pork gravy mix

1 can (14.5 oz) vegetable broth

6 cloves garlic, minced

1 can (15 oz) pinto beans, undrained

1 jalapeno chili pepper, halved, seeded and sliced

1 habanero chile pepper, seeded and minced, optional

2 Anaheim chile pepper

1 tsp dried oregano, crushed

1 poblano chile pepper

1 tsp ground cumin

1/2 c chopped onion

sour cream

3 Tbs all-purpose flour

shredded cheddar cheese

Preheat oven to 325 degrees. Brush all sides of pork with half of oil. Sprinkle with crushed red pepper and gravy mix; rub into meat with fingers. In a roasting pan, stir together garlic, jalapeno, and 1 cup water. Add roast. Roast, uncovered, for 3 hours or until pork is tender, adding water as needed to the roasting pan. Remove and let cool slightly. When cool enough to handle, shred pork with two forks; set aside. Strain the cooking liquid through a fine mesh strainer; discard solids. Skim fat from liquid and set aside. Preheat broiler. Place the Anaheim and poblano peppers on a foil-lined baking sheet. Broil 4-5 inches from the heat about 5 minutes per side or until blistered and just starting to char. Remove and wrap in the foil. Let stand 20 minutes or until cool enough to handle. Stem and seed the peppers. Use a small sharp knife to peel the skin from the peppers. Chop the peppers; set aside. In a 4 quart Dutch oven, cook onion in remaining oil over medium heat until tender. Stir in flour and chili powder until combined. Stir in pork, roasted peppers, hominy, tomatoes, vegetable broth, reserved broth from pork, beans, optional habanero pepper, oregano and cumin. Bring to boiling. Reduce heat and simmer, uncovered, for 10-20 minutes or until desired consistency. Serve with sour cream and shredded cheese.

September 16, 2017

Stuffed Croissant Breakfast Strata

6-7 croissants

2 c lightly packed, coarsely chopped fresh spinach

8 slices bacon

2 c Colby and Monterey Jack cheese or

1 chopped onion

American cheese, shredded

1 c chopped red and/or green sweet peppers,

6 eggs

or sliced, halved zucchini

2 c milk

1 c sliced fresh cremini mushrooms

3 Tbs Dijon-style mustard

1 1/2 tsp dried basil, oregano or thyme, crushed

1/2 tsp ground black pepper

Preheat the broiler. Slice the croissants in half horizontally. Arrange croissant halves, cut sides up, in a single layer on an extra large baking sheet. Broil 4-5 inches from the heat for 1-2 minutes or until light brown. Set aside. In a skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Cook onion, sweet peppers, mushrooms, and basil in hot bacon drippings about 5 minutes or until vegetables are almost tender, stirring occasionally. Add spinach; stir until wilted and well coated. Transfer onion mixture to a colander set in sink; drain. Stir in bacon. Set aside. In a greased 3-quart rectangular baking dish, arrange croissant bottoms, cut sides up, in a single layer, overlapping slightly. Sprinkle cheese over croissants. Spoon onion mixture over cheese; add croissant tops, cut sides down. In a large bowl, beat eggs with a rotary beater; beat in milk, mustard and black pepper. Carefully pour egg mixture over strata; gently press down on croissants. Cover and chill in the refrigerator for 8-24 hours. Uncover strata. Let stand at room temperature for 30 minutes. Bake, uncovered, in a 325 degree F oven for 50-55 minutes or until a knife inserted near the center comes out clean and strata puffs up, covering with foil the last 15 minutes of baking time to avoid over browning. Remove from oven. Let stand for 10 minutes before serving. Serve warm. Makes 10-12 servings.

Cranberry Apple Pork Roast**

1 (3-4 lb) boneless pork loin roast

1/2 c apple juice

2 cloves garlic, minced

2 cooking apples, cored, peeled and

1 can whole cranberry sauce

coarsely chopped

1/4 c brown sugar

salt and pepper, to taste

Place the pork loin roast in the slow cooker and rub all sides with the minced garlic. In a bowl, combine the cranberry sauce, brown sugar, apple juice, and chopped apples. Cover and cook on low for 7-9 hours. Taste the sauce and add salt and pepper, as needed. To thicken (optional), stir cornstarch into 2 tablespoons of cold water. Stir until smooth. Add to the liquids and stir to blend. Increase the setting to high and continue cooking for about 5-10 minutes, until thickened. Slice the pork and serve it with rice or potatoes.

Beef Stroganoff Casserole

12 oz dried campanelle or penne pasta

1 can (14 oz) beef broth

1 pkg (17 oz) refrigerated cooked beef roast au jus

1 Tbs Worcestershire sauce

2 large fresh portobello mushrooms, stems

1 tsp smoke paprika or Spanish paprika

removed and coarsely chopped

1/4 tsp salt

1 medium sweet onion, cut into thin wedges

1/4 tsp ground black pepper

2 cloves garlic, minced

1 carton (8 oz) sour cream, divided

2 Tbs butter

1 Tbs prepared horseradish

3 Tbs all-purpose flour

1 tsp snipped fresh dill or 1/4 tsp dried

2 Tbs tomato paste

fresh dill sprigs, optional

Preheat oven to 350 degrees. Cook pasta according to package directions; drain. Return to pan. Meanwhile, remove meat from container, reserving juices. Using two forks, shred meat into bite-size pieces. Set aside. In a large skillet, cook mushrooms, onion, and garlic in hot butter over medium heat for 4-5 minutes or until tender. Stir in flour and tomato paste. Gradually stir in meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in 1/2 cup sour cream. Stir shredded meat and mushroom mixture into cooked pasta. Transfer mixture to an ungreased 3-quart casserole. Bake, covered, about 30 minutes or until heated through. Meanwhile, in a small bowl, combine the remaining sour cream, horseradish, and snipped or dried dill. Serve with meat mixture. If desired, garnish with dill sprigs. Makes 6 servings.

Broccoli Chicken Divan**

1 lb chopped fresh broccoli

1/2 c shredded cheddar cheese

1 1/2 c cubed, cooked chicken meat

1 Tbs butter, melted

1 can (10.75 oz) cream of broccoli soup

2 Tbs dried bread crumbs

1/3 c milk

Preheat oven to 450 degrees. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9-inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

September 9, 2017

Tuna and White Bean Salad

2 cans (15 oz) white beans, drained and rinsed

1/4 c finely chopped fresh parsley

1 can (12 oz) chunk light tuna in water, drained

3 Tbs olive oil

2 c cherry tomatoes, halved

3 Tbs lemon juice

1/2 c pitted black olives, chopped

salt and pepper

1 shallot, finely chopped

salad greens, optional

In a large bowl, combine beans, tuna, tomatoes, olives, shallot and parsley. Drizzle oil and lemon juice over mixture. Toss well, season with salt and pepper, and serve over greens, if desired.

Quick Cobb Salad w Yogurt Dressing**

6 strips bacon

2 romaine hearts, cut crosswise in half-inch strips

1/2 c plain yogurt (not nonfat)

2 c diced cooked skinless rotisserie chicken

1 Tbs lemon juice

1 c cherry tomatoes, halved

1 Tbs olive oil

1 ripe avocado, diced

1 clove garlic, finely chopped

3 oz blue cheese, crumbled

1/2 tsp salt

Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove bacon to a paper towel-lined plate. When bacon has cooled, crumble. In a medium bowl, whisk together yogurt, lemon juice, olive oil, garlic and salt. Toss romaine with 2 tablespoons yogurt dressing and place on a serving platter. On top of romaine, arrange chicken, tomatoes, avocado, blue cheese and bacon in rows. Drizzle with remaining dressing and serve immediately

Chopped BBQ Chicken Salad

1/4 c prepared barbeque sauce

1 c chopped red bell pepper

2 Tbs olive oil

1 c broken tortilla chips

2 Tbs lime juice

1/2 c thinly sliced radishes

1 Tbs red wine vinegar

1/2 c chopped red onion

2 cans (15 oz ea) kidney beans, drained and rinsed

1 tomato, rinsed, cored, seeded and diced

2 c chopped cooked chicken

8 oz mixed baby greens

1 c cooked fresh or thawed frozen corn kernels

salt and pepper

In a large bowl, mix barbecue sauce, olive oil, lime juice, and vinegar. Add beans, chicken, corn, bell pepper, chips, radishes, onion, tomato, and greens. Mix well. Add salt and pepper to taste.

Three Step Taco Salad**

1 lb ground sirloin

4 c bite-size baked tortilla chips

1 pkg (1.25 oz) taco seasoning

2 c chopped fresh tomatoes, drained

3/4 c water

1 c shredded sharp cheddar cheese, divided

2/3 c fat-free sour cream

1 can (15 oz) kidney or black beans, rinsed and drained

2/3 c salsa

1/2 c sliced ripe black olives

8 c shredded iceberg lettuce

Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally. Combine sour cream and salsa in a small bowl. Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with remaining cheese and black olives. Serve immediately.

Green Goddess Chicken Salad

3/4 c mayonnaise

1/4 tsp kosher salt

3/4 c sour cream

1/4 tsp black pepper

3 Tbs fresh lemon juice

2 c thinly sliced curly kale

1/2 c finely chopped fresh parsley

2 rotisserie chickens, meat removed and diced

1/2 c finely chopped fresh chives

3/4 c finely chopped celery

2 Tbs finely chopped fresh tarragon

3/4 c finely chopped carrot

2 garlic cloves, mashed to a paste w pinch of salt

Stir together mayonnaise, sour cream, lemon juice, parsley, chives, tarragon, garlic, salt, and pepper in a bowl until blended. Using your hands, massage the kale leaves. Combine kale and 3/4 cup of the dressing in a large bowl. Add chicken, celery, carrot, and remaining dressing to bowl; stir until thoroughly combined. Let chicken salad sit at least 30 minutes before serving.

September 2, 2017

Pulled Pork Sliders

2 c shredded pork, heated through

2 c cole slaw

BBQ sauce

8 Hawaiian sweet rolls

Assemble and serve.

Rainbow Fruit Popsicles**

leftover fruit salad

lemonade

Spoon fruit into popsicle molds, fill 3/4 full with lemonade leaving room for expansion. Freeze.

Corndog Muffins

4-5 grilled hot dogs, cut into 1 inch pieces

1 pkg (8 1/2 oz) cornbread muffin mix

cornbread muffin mix

Preheat the oven, and grease a muffin pan. Prepare cornbread muffin mix. Mix in the hot dog pieces, bake per package directions. Serve with ketchup and mustard.

Chicken Pesto Portobello Mushrooms**

1 small red onion, cut into 1/4 inch slices

1/4 tsp black pepper

1/3 c prepared pesto

1 1/4 c shredded cooked chicken breast

1 tsp olive oil

4 large Portobello mushrooms, stems removed

3/8 tsp kosher salt

1/4 c shredded mozzarella cheese

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange onion slices on pan; cook 2 minutes on each side or until lightly charred. Remove pan from heat; coarsely chop onions. Combine chopped onions, pesto, oil, salt, pepper, and chicken in a medium bowl; toss well. Divide mixture evenly among mushrooms, pressing gently to fill each cap. Return pan to medium-high. Coat with cooking spray. Gently transfer mushrooms to pan; cook 3-4 minutes or until mushrooms are heated through and tender. Sprinkle cheese evenly over chicken mixture. Transfer pan to oven; broil 2 minutes or until cheese melts and begins to brown.

Chicken and Avocado Nacho Salad

3/4 c pico de gallo, divided

2 ripe peeled avocados, sliced

4 tsp virgin olive oil

20 or so multi-grain tortilla chips

6 c lettuce, coarsely chopped

1/4 tsp pepper

2 c shredded rotisserie chicken

Combine 1/2 cup pico de gallo and oil in a mini food processor; process until smooth. Set aside. Spread lettuce evenly over a large platter; top with chicken and avocado. Drizzle evenly with blended pico de gallo and remaining pico de gallo. Sprinkle with tortilla chips and pepper.

August 26, 2017

Frozen Margarita Pie**

CRUST:

1/3 c frozen limeade concentrate, thawed

1 c finely crushed pretzels

2 Tbs tequila

1/4 c sugar

1 Tbs orange liqueur

1/3 c butter

3 drops green food coloring, or as needed

FILLING:

1 c heavy whipping cream

1 can (14 oz) sweetened condensed milk

1 lime, sliced for garnish

Preheat oven to 375 degrees. Mix pretzels and sugar in a bowl, adding the melted butter until completely blended. Spoon mixture into a 9-inch pie plate, pressing into the bottom and up the sides forming a firm, even crust. Bake crust in the oven until edges are lightly browned, just about 5 minutes. Cool on a wire rack. In a bowl, mix the sweetened condensed milk, limeade concentrate, tequila, orange liqueur and green food coloring; set aside. In a chilled glass bowl, beat the cream until soft peaks form. Fold this into the sweetened condensed milk mixture. Spoon this into the cooled crust. Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving, garnish with lime slices and whipped cream.

Raspberry Lime Sherbet "Watermelon"**

2 pints lime sherbet, slightly softened

6 oz miniature semi-sweet chocolate chips

1/2 gallon raspberry sherbet, slightly softened

Line a large serving bowl with plastic wrap. Spoon the lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides; making the watermelon rind. Place bowl in the freezer for 15 minutes. Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell. Smooth and level off the top. Return the bowl to the freezer for at least two hours. To serve, invert the bowl onto a serving platter. Lift off the bowl and remove the plastic wrap. Freeze longer if the sherbet is too soft. Slice like pieces of watermelon.

Caramel Drizzle Pie

2 (9 in) prepared graham cracker crusts

1 can (14 oz) sweetened condensed milk

6 Tbs butter

1 pkg (8 oz) cream cheese, softened

1 pkg (7 oz) shredded coconut

1 container (16 oz) frozen whipped topping, thawed

1 c chopped pecans

1 jar (12 oz) caramel ice cream topping

Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in the whipped topping and spoon 1/4 of the mixture into each graham cracker crust. Drizzle each with 1/4 of the caramel topping. Repeat the layers again, finishing with topping each pie with coconut and pecan mixture and any remaining caramel. Freeze overnight.

Mango Sorbet**

4 mangos peeled, seeded and cubed

1/2 c sugar

1/2 c water

3 Tbs fresh lime juice

Place the cubed mango in a food processor or blender, and puree. Bring the water to a boil and add the sugar, stirring until the sugar is dissolved. Pour in with the mango and add the lime juice. Blend until completely combined. Pour into a large glass bowl; cover and refrigerate up to two hours. Then transfer to the freezer for 30 minutes. Remove and check if ice crystals are beginning to form and all but the center is beginning to harden. Take your whisk and beat the sorbet until it’s creamy again. Return to the freezer and repeat, at least three times. Continue if you wish to have a harder consistency, less if you want it softer.

August 19, 2017

Sirloin Steak w Garlic Butter

1/2 c butter

4 lbs beef top sirloin steaks

2 tsp garlic powder

salt and pepper

4 cloves garlic, minced

Preheat an outdoor grill for high heat. In a small saucepan, melt butter over medium-low heat with the garlic powder and minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper, letting it rest for 10 minutes. Grill steaks 4-5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with the garlic butter and allow to rest 2-3 minutes before serving.

Souvlaki**

1 lemon, juiced

4 lbs pork tenderloin, cut into 1 inch cubes

1/4 c olive oil

2 medium yellow onions, cut into 1 inch pieces

1/4 c soy sauce

1 green bell pepper, cut into 1 inch pieces

1 tsp dried oregano

1 yellow bell pepper, cut into 1 inch pieces

3 cloves garlic, crushed

skewers

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano and garlic. Add the pork, onions and green peppers, stirring to coat. Cover and refrigerate for 2-3 hours. Preheat the grill for medium-high heat. Thread pork, peppers and onions onto two skewers, placed side by side so food will not spin when turning on the grill. Lightly oil the grate, and cook for 10-15 minutes, turning skewers frequently for even cooking.

Balsamic Grilled Zucchini

2 zucchinis, quartered lengthwise

1 tsp Italian seasoning

2 tsp olive oil

1 pinch salt

1/2 tsp garlic powder

2 Tbs balsamic vinegar

Preheat grill for medium-low heat and lightly oil the grate. Brush zucchini with olive oil and sprinkle garlic powder, Italian seasoning and salt over it. Cook on the preheated grill until it begins to brown, 3-4 minutes each side. Brush the balsamic vinegar over the zucchini and continue cooking for another minute. Serve immediately.

Grilled Peanut Chicken**

2 Tbs peanut butter

1/3 tsp curry powder

1 Tbs fresh lime juice

1 dash cayenne pepper

2 tsp soy sauce

4 skinless boneless chicken breast halves

1 clove garlic, chopped

Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, curry powder and cayenne pepper. Lightly oil the grill grate and place the chicken there. Brush with half of the sauce, grilling for 6-8 minutes. Turn the chicken and brush with the remaining sauce. Continue grilling another 6-8 minutes, until the chicken juices run clear.

August 12, 2017

Awesome Ham Pasta Salad

8 oz ziti pasta

1 c mayonnaise

1 lb cooked ham, cubed

1/2 c sour cream

1 large red bell pepper, seeded and chopped

2 1/2 tsp beef bouillon granules

1 large green bell pepper, seeded and chopped

1 Tbs white vinegar

1 large red onion, coarsely chopped

1/2 tsp salt

15 small sweet pickles, chopped, juice reserved

1/4 tsp pepper

1 c cherry tomatoes, halved

2 cloves garlic, minced

Bring a large pot of lightly salted water to a boil and add pasta. Cook for 8-10 minutes or until al dente; drain. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes. In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and a half cup of reserved pickle juice. Fold into the pasta mixture and toss gently until evenly coated. Chill overnight to allow the flavors to blend.

Ham n Pineapple Dinner**

2 Tbs butter

4 tsp cider vinegar

2 1/2 c cooked and cubed ham

2 Tbs brown sugar

2 green onions, chopped

2 tsp prepared mustard

1 c pineapple chunks, drained

2 tsp cornstarch

1 1/3 c pineapple juice

Melt the butter in a large skillet over medium heat. Sauté the ham, onions and pineapple chunks in the butter for about 5 minutes. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 7 minutes.

Mushroom Crusted Ham and Cheese Pie

10 oz fresh mushrooms, coarsely chopped

4 oz shredded sharp cheddar cheese

1/4 c finely chopped onion

1 container (8 oz) herb and garlic flavored

1/4 c butter, divided

cream cheese, softened

1/2 c dry bread crumbs

4 eggs

2 Tbs grated Parmesan cheese

1 dash hot pepper sauce

1/4 tsp salt

1 c cooked ham, diced

1/4 tsp pepper

1 Tbs chopped fresh parsley

Preheat the oven to 375 degrees. In a medium pan, sauté mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper. Butter the bottom and sides of a 10-inch deep dish pie pan. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle the shredded cheese over the mushrooms. In a blender, beat together cream cheese, eggs and hot pepper sauce until well mixed. Stir in the diced ham. Pour over the shredded cheese and bake 30 minutes or until set in the center. Garnish with the parsley.

Priceless Ham Salad**

1 1/2 lbs cooked ham, chopped

1/3 c dill pickle relish

3/4 c mayonnaise, or as needed

1/4 c brown mustard

1/3 c dried minced onion

Process a couple of cups of ham at a time, in a food processor (if you have one) until finely chopped but not pasty; about 6-7 pulses. Place the finely chopped ham in a large bowl and continue processing the remaining ham. Add the mayonnaise, onions, relish and mustard to the processed ham. Mix well and if the mixture is too dry, add more mayonnaise. Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.

August 5, 2017

Perfect Scrambled Eggs per Chef Bourdain

4 large fresh eggs

salt

butter

pepper

Heat your pan until it is medium high. Crack your eggs into a bowl and add salt and pepper if desired. Beat them with a fork until you achieve a ripple of white and yellow throughout. Do not over blend. Add butter to the pan, and when it is melted and becoming foamy pour in the eggs. The idea here is to add the eggs immediately after blending. Let them set up a bit before pushing them around in a figure eight pattern. This allows them to fluff up without breaking into little broken bits.

Mason Jar Omelets**

non-stick cooking spray

1 red bell pepper, chopped

4 large eggs

salt

2/3 c shredded cheddar

pepper

1/2 onion, finely chopped

1 Tbs chives, chopped

1/2 c ham, diced

If baking, preheat the oven to 350 degrees. Prepare jars with cooking spray. Crack two eggs into each jar. Divide cheese, onion, ham, and bell pepper between the two jars and season with salt and pepper. Place lids on the jars and shake until the ingredients are combined. Remove lids and place in the oven for approximately 8-12 minutes, watching closely for the egg to be set. Or microwave them on high for 2 minutes, checking every 30 seconds for even cooking. Garnish with chives, and eat from the jar!

Loaded Egg Quesadillas

6 oz Chorizo sausage, or preferred meat

salt

1/2 medium onion, finely chopped

pepper

4 large eggs

1/3 c shredded Monterey Jack cheese

1 Tbs sour cream, plus additional for serving

1/3 c shredded cheddar cheese

2 Tbs chives, chopped

1 avocado, thinly sliced

4 medium flour tortillas

hot sauce for serving

Cook meat in a medium pan over medium high heat until done. Remove from pan leaving 2 tablespoons of drippings, or add oil. Put onion in the pan and cook until softened, about 5 minutes. Whisk together eggs and sour cream in a medium bowl. Pour egg mixture into the pan. Let set slightly, reducing heat to low. Move eggs in the pan until set, add salt and pepper. Fold in the chives and remove from the heat. Assemble the quesadillas: Divide the scrambled eggs between two tortillas, and top with the eggs and avocado slices. Place the remaining tortillas on top. One at a time, cook quesadillas in a clean non-stick skillet over medium heat until the bottom tortilla is golden brown, about 3 minutes. Flip carefully, and cook the other side the same, then repeat for second quesadilla. Serve warm with more sour cream and hot sauce.

Pepper Egg-In-A-Hole**

4 eggs

salt

4 bell peppers assorted colors, seeded and "topped"

pepper

1 c shredded cheddar

parsley, chopped for garnish

Preheat the oven to 400 degrees. In the bottom portion of each bell pepper, add cheddar and your choice of breakfast meat. Crack an egg on top and season with salt and pepper. Bake until whites are cooked and yolks done to your preference, at least 20 minutes. Remove and garnish with parsley.

July  29, 2017

Apple Strudel Muffins

2 c all-purpose flour

1 1/4 tsp vanilla

1 tsp baking powder

1 1/2 c chopped apples

1/2 tsp baking soda

STRUDEL TOPPING:

1/2 tsp salt

1/3 c packed brown sugar

1/2 c butter

1 Tbs all-purpose flour

1 c white sugar

1/8 tsp ground cinnamon

2 eggs

1 Tbs butter

Preheat oven to 375 degrees. Grease a 12-cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of muffins. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan, and cool on a wire rack.

Asian Beef w Snow Peas**

3 Tbs soy sauce

1 Tbs minced fresh ginger root

2 Tbs rice wine

1 Tbs minced garlic

1 Tbs brown sugar

1 lb beef round steak, cut into thin strips

1/2 tsp cornstarch

8 oz snow peas

1 Tbs vegetable oil

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Beef Nacho Casserole

1 lb ground beef

1 tsp chili powder

1 1/2 c chunky salsa

2 cups crushed tortilla chips

1 can (10 oz) whole kernel corn, drained

2 cups Colby cheese

3/4 c creamy salad dressing

Preheat the oven to 350 degrees. Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, salad dressing and chili powder into the beef. In a 2-quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Portobello Penne Pasta Casserole

1 pkg (8 oz) uncooked penne pasta

1/2 tsp dried basil

2 Tbs vegetable oil

2 c milk

1/2 lb portobello mushrooms, thinly sliced

2 c shredded mozzarella cheese, divided

1/2 c butter

1 pkg (10 oz) frozen chopped spinach, thawed

1/4 c all-purpose flour

1/4 c soy sauce

1 large clove garlic, minced

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8-10 minutes, until al dente, and drain. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

July 22, 2017

Crescent Pizza Pockets

1 can (8 oz) refrigerated crescent dinner rolls

1/2 c sliced pepperoni (24 slices)

1/4 c pizza sauce

1 tsp grated Parmesan cheese

3/4 c shredded mozzarella cheese

Heat oven to 375 degrees. Unroll dough onto cookie sheet; separate into four rectangles (2 triangles each). Press each rectangle to form a 6x4-inch rectangle, firmly pressing perforations to seal. Spread one tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with three tablespoons cheese; top with six slices pepperoni. Fold dough from the top over filling; firmly press edges with fork to seal. Sprinkle each rectangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape. Bake 13-15 minutes or until deep golden brown. Serve warm.

One Pot Creamy Spaghetti**

1 lb ground Italian sausage

1/2 c whipping cream

12 oz uncooked spaghetti (from 16 oz box)

1/4 tsp crushed red pepper flakes, optional

1 can (28 oz) crushed tomatoes w basil, undrained

shredded Parmesan cheese, optional

1 box (32 oz) chicken broth or stock

fresh basil leaves, optional

In 8-quart stockpot, cook sausage over medium-high heat 5-7 minutes or until no longer pink; drain. Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Reduce heat to medium, cook 15-20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy. Serve with remaining ingredients.

PBJ and Banana Burritos

2 Tbs smooth natural peanut butter

1 Tbs apricot jelly

1 whole wheat tortilla

1 tsp honey

1 banana

Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lay the banana on top the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the tortilla over the ends of the banana and roll the other two sides of the tortilla over the mixture to form a burrito.

Apple Toast**

1 Tbs butter

1 Tbs cinnamon

4 slices white or whole wheat bread

1 large apple, cored and thinly sliced

Set oven to broil. Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread. Sprinkle cinnamon on top. Place bread on a baking sheet. Place in a preheated oven until toasted, about 2 minutes.

July 15, 2017

Chive & Onion Hash Brown Potatoes

1 1/2 c half and half cream

2 pkg (20 oz ea) refrigerated shredded hash

1 container (8 oz) spreadable chive and onion

brown potatoes

cream cheese

2 c Swiss cheese, shredded

2 Tbs dried minced onion

3 Tbs minced fresh chives, divided

1 tsp salt

1 Tbs butter, cubed

1/2 tsp pepper

Preheat oven to 375 degrees. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in the potatoes. In a greased 9x13 inch pan or 3-quart baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter. Bake, covered, 35 minutes. Uncover and bake an additional 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.

Spicy Sweet Potato Chips & Cilantro Dip**

3 large sweet potatoes (1 3/4 lb) , peeled and cut

1/8 tsp cayenne pepper

into 1/8 inch slices

DIP:

2 Tbs canola oil

3/4 c mayonnaise

1 tsp chili powder

1/2 c sour cream

1/2 tsp garlic powder

2 oz cream cheese, softened

1/2 tsp taco seasoning

4 1/2 tsp lemon juice

1/4 tsp salt

1/2 tsp celery salt

1/4 tsp ground cumin

1/8 tsp pepper

1/4 tsp pepper

Preheat oven to 400 degrees. Place sweet potatoes in a large bowl. In a small bowl mix oil and seasonings; drizzle over potatoes and toss to coat. Arrange half of the potatoes in a single layer in two ungreased 15x10x1 inch baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining potatoes. In a small bowl, beat dip ingredients together until blended. Serve with chips.

Smokey Baked Beans

1 lb bulk spicy pork sausage

1 can (10 oz) diced tomatoes and green

1 medium onion, chopped

chilies drained

2 cans (15 oz ea) pork and beans

1/2 c hickory smoke-flavored barbecue sauce

1 can (16 oz) kidney beans, rinsed and drained

1/2 c ketchup

1 can (16 oz) butter beans, rinsed and drained

1/2 c packed brown sugar

1 can (15 1/2 oz) navy beans, rinsed and drained

1 tsp ground mustard

1 can (15 oz) black beans, rinsed and drained

1 tsp steak seasoning

1 tsp liquid smoke, optional

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a 5-quart slow cooker combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and liquid smoke, if desired. Stir into bean mixture. Cover and cook on low for 7-8 hours or until heated through.

Garlic Sesame Green Beans**

3 lbs fresh green beans, trimmed

6 garlic cloves, minced

1 Tbs sesame oil

1 1/2 tsp salt

1 Tbs canola oil

1/2 tsp pepper

1 shallot, finely chopped

2 Tbs sesame seeds, toasted

In a Dutch oven, bring 10 cups of water to a boil. Add green beans; cook uncovered about 6-8 minutes or until tender. Meanwhile, in a small skillet, heat oils over medium heat. Add shallot, garlic, salt and pepper; cook and stir 2-3 minutes or until tender. Drain green beans and return to Dutch oven. Add the shallot mixture; toss to coat. Sprinkle with sesame seeds and serve.

July 8, 2017

Alfredo Chicken Lasagna

6 oz boneless skinless chicken breast, cut into

3/4 c cottage cheese (2%)

bite-size pieces

1/4 c plus 2 Tbs shredded Parmesan, divided

1 c fresh mushrooms, sliced

1 egg, lightly beaten

2 Tbs onion, chopped

1/2 tsp Italian seasoning

1 Tbs olive oil

1/2 tsp dried parsley flakes

1 garlic clove, minced

4 lasagna noodles, cooked and drained

1 Tbs all-purpose flour

1 1/2 c shredded mozzarella cheese

1 c Alfredo sauce

Preheat the oven to 350 degrees. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended and gradually stir in Alfredo sauce. Bring to a boil, and reduce heat simmering uncovered for 3-5 minutes or until thickened. In a small bowl, combine the cottage cheese, ¼ c Parmesan cheese, egg, Italian seasoning and parsley. Spread ½ c Alfredo mixture in a 8x4 inch loaf pan coated with cooking spray. Layer; with two noodles (trimmed to fit pan), half of the cottage cheese mixture, half of the remaining Alfredo mixture and ¾ cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Bow Tie Pasta Salad w Chicken and Peppers**

6 oz bow tie pasta

freshly ground pepper

2 large ripe tomatoes, seeded and diced

2 bell peppers, one red, one yellow; halved

2 Tbs red wine vinegar, divided

length-wise and seeded

3 Tbs extra-virgin olive oil, divided

1 small rotisserie chicken, shredded into large pcs

1 Tbs Dijon mustard

2 Tbs fresh parsley, chopped

Position a rack about 6 inches from broiler and heat to high. Bring a medium large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towels to absorb excess moisture. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil and 1/4 teaspoon salt. Set aside to soften for about 15 minutes. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots. Transfer to a bowl and cover allowing to steam for 10-15 minutes. Rinse or scrape off the skin and dice. Mix the remaining vinegar and mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining olive oil until smooth. Add the tomatoes with the accumulated juices, the roasted peppers and parsley. Toss lightly. Just before serving, add the chicken and pasta and toss gently to combine.

Marlboro Man's Favorite Sandwich

1 small onion

1/4 c Worcestershire sauce

6 Tbs butter, divided

hot sauce (Tabasco)

1 1/2 lbs cube steak

2 French rolls

seasoned salt

Slice the onion and cook in 2 tablespoons butter until soft and light brown. Remove and set aside. Slice the cube steak against the grain, and sprinkle with seasoned salt. In the same skillet, heat 2 tablespoons butter over high heat until melted and beginning to brown. Add the meat in a single layer. Cook one side until brown, and then flip and cook until browned, about a minute on both sides. Add Worcestershire sauce, 5-6 shakes hot sauce and 2 tablespoons butter. Add the cooked onions and stir to combine. Butter the halved French rolls and toast in a skillet. To assemble, lay the bottom half of a French roll on a plate, place the meat mixture followed by a spoonful of juice from the pan. Top with the other half of the roll, cut in half and eat!

Spinach Chicken Roll**

1 Tbs onion, finely chopped

1/4 tsp dill weed

1 tsp olive oil

1 boneless skinless chicken breast (6 oz)

3 c fresh baby spinach

2 Tbs crumbled Feta cheese

In a small non-stick skillet saute onion in oil over medium heat until tender. Add spinach, cook and stir for 2-3 minutes or just until wilted. Stir in dill. Remove from the heat. Flatten chicken to 1/4 inch thickness. Place spinach mixture and feta cheese down the center, fold one side over filling and roll up tightly. Secure with a toothpick. Place seam side down in the skillet, cover and cook over medium heat for 15-20 minutes or until chicken juices run clear, turning occasionally. Discard toothpick and serve.

July 1, 2017

Grilled Pork Tenderloin w Corn on Cob

1 1/2 lb pork tenderloin

1/2 tsp garlic powder

4 ears corn, husked

2 tsp olive oil plus more for brushing

MARINADE:

SAUCE:

1 Tbs paprika

3/4 c apple cider vinegar

2 tsp salt

1/3 c water

1/2 tsp pepper

3 Tbs packed light brown sugar

1 tsp packed light brown sugar

2 Tbs ketchup

1 tsp ground cumin

1/2 tsp red pepper flakes

1 tsp mustard powder

1 tsp salt

1/2 tsp onion powder

Combine the marinade ingredients together in a bowl and set aside. Rub the olive oil all over the pork, then coat with the marinade. Wrap each tenderloin tightly in plastic wrap and refrigerate 3-6 hours. Combine the sauce ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves; remove from the heat. About 30 minutes before grilling. Preheat grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees. This takes about 20 minutes. Transfer to a cutting board and let rest 15 minutes. Meanwhile, brush the corn with olive oil; grill, turning until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

Potato Salad w Peas**

2 lbs red skinned potatoes, chopped

3/4 c sour cream

2 Tbs cider vinegar

1/2 c chives, chopped

1 1/2 c frozen peas

1/2 c fresh dill, chopped

3/4 c mayonnaise

salt and pepper

Place the potatoes in a pot of lightly salted water and bring to a boil. Simmer until tender. Transfer the potatoes to a bowl with a slotted spoon and sprinkle with salt and the cider vinegar. Add the peas to the hot water in the pot and simmer for 5 minutes or until tender. Drain, rinse and add to the potatoes. In a small bowl, whisk together the mayonnaise, sour cream the chives and the dill. Toss with the potatoes and peas, then salt and pepper to taste.

BLT Burgers w Bacon Mayonnaise

1 1/2 lbs ground beef chuck

3 Tbs packed light brown sugar

salt and pepper

pinch of cayenne pepper

2 Tbs canola oil

pinch of ground cinnamon

4 slices cheddar cheese

BACON MAYONNAISE:

8 slices Texas toast, toasted

3 slices thick cut bacon

romaine lettuce

2 Tbs sour cream

sliced tomatoes

1 Tbs chives, chopped

CANDIED BACON:

salt and pepper

4 slices thick cut bacon

CANDIED BACON: Preheat the oven to 350 degrees. Mix the brown sugar, cayenne and cinnamon in a small bowl. Arrange the bacon on a wire rack set over a rimmed baking sheet. Sprinkle with half of the sugar-spice mixture. Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes. Remove the bacon from the oven and let cool. BACON MAYONNAISE: Cook the bacon in a skillet over medium heat, turning occasionally until crisp, 8-10 minutes. Drain on paper Towels then finely dice. Whisk the mayonnaise and sour cream in a small bowl. Stir in the diced bacon and chives and season with salt and pepper. Cover and refrigerate until ready to use. BURGERS: Shape the ground chuck into four equal sized patties, about 3 ½ inches in diameter. Heat your grill or cast-iron skillet over high heat and add canola oil to the grate or skillet. Cook for 3-4 minutes on each side. Add a slice of cheddar to each, cover and continue to cook 2-3 more minutes for medium rare. Now build the burgers: smear the bacon mayonnaise on the toast, serving the patties on the toast with the lettuce tomato and candied bacon.

Frozen Mango Cocktail**

1 lb frozen mango chunks, partially thawed

1/2 c water

1 1/2 c ice

3/4 c tequila

1 c fresh mint

3 Tbs fresh lime juice (3 large limes)

1/2 c sugar

lime wedges for garnish

In a small heavy saucepan, bring the mint, sugar and water to a boil over medium heat. Stir until the sugar dissolves. Cool to room temperature. Strain the mint syrup through a fine mesh sieve into a blender. Press firmly on the mint leaves to release all of the syrup. Add the tequila, lime juice, mango chunks and ice. Blend until pureed. Pour into chilled glasses and garnish with the lime wedges.

June 24, 2017

Endive w Feta and Strawberries

24 large Belgian endive leaves (from four

1/4 tsp sea salt

heads; about 8 ounces)

4 tsp extra-virgin olive oil

3 oz feta or soft goat cheese

1 Tbs honey

1 1/2 c sliced small to medium strawberries

1 Tbs finely chopped fresh basil

1/4 c toasted chopped walnuts

Arrange endive on a platter. Crumble a little bit of goat cheese onto each leaf. Top with strawberries and walnuts. Sprinkle with salt. Drizzle with oil and honey and sprinkle with basil.

Hawaiian Turkey Sliders**

1 lb 93%-lean ground turkey

1 small red onion, cut into 1/4 inch thick rings

2 Tbs reduced-sodium teriyaki sauce

toasted slider buns, preferably whole wheat

2 scallions, sliced

2 Tbs mayonnaise

1 large garlic, minced

6 small leaves Boston lettuce

1/4 inch fresh pineapple rings

Preheat grill to medium-high. Combine turkey, teriyaki sauce, scallions and garlic in a medium bowl; gently knead together. Do not overmix. Form into six burgers, about 3 inches wide. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 2-3 minutes per side. Grill pineapple rings until lightly charred, about 2 minutes per side. Grill onions until lightly charred and starting to soften, about 2 minutes per side. Assemble the burgers on toasted buns with 1 teaspoon mayonnaise, 1 lettuce leaf, 1 pineapple ring and about 3 onions each.

Sweet Potato Skins w Guacamole

4 small sweet potatoes

1 Tbs lime juice

1 Tbs extra-virgin olive oil

1 clove garlic, minced

1/8 tsp kosher salt

1/8 tsp salt

1/2 c shredded cheddar cheese

1/4 c chopped tomato

GUACAMOLE & TOPPINGS:

2 Tbs minced red onion

1 ripe avocado

chopped cilantro, for garnish

Preheat oven to 400 degrees. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50-60 minutes. Carefully unwrap and set aside to cool. Line a baking sheet with parchment paper. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20-30 minutes. Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon cheddar. Return to the oven and bake until the cheese is melted, 8-10 minutes. Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt. Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Watermelon Slush (per serving)

3 c diced watermelon

1 c crushed ice

2 Tbs lime juice

1/2 c water

1 Tbs sugar

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

Raspberry Limeade

2/3 c fresh lime juice

3 c seltzer

1/2 c sugar

ice cubes

1 1/2 c raspberries, fresh or frozen (thawed)

Combine lime juice and sugar in a large pitcher, stirring to help dissolve the sugar. Place berries in a fine-mesh sieve over a bowl. Use a rubber spatula to press on the berries, extracting the juice and some pulp while leaving the seeds behind. Stir the puree into the pitcher. Just before serving, stir in seltzer. Serve over ice.

June 17, 2017

Tater Tot Breakfast Skillet

1 bag (1 1/2 lb) tater tots

2 pkgs dry country gravy mix (per directions)

1 pkg (8 oz) breakfast sausage

8 eggs, beaten

olive oil

salt and pepper

1 red bell pepper, chopped

1 c Monterey Jack cheese, shredded and divided

3/4 c mushrooms, chopped

Preheat the oven to 400 degrees, and place tater tots on a baking sheet. Bake for 12 minutes or until golden and crispy. Reduce heat of oven to 300 degrees. In a large skillet, cook the sausage, crumbling as it becomes more done. Drain and set aside. Add a bit of oil to the skillet and stir fry the red bell pepper and mushrooms until tender. In a bowl, whisk the eggs with 2-3 tablespoons water until fluffy. Salt and pepper to taste. Reduce heat to low and add the eggs to the peppers and mushrooms stirring occasionally to cook evenly. On four oven-safe plates, place a layer of tater tots, then some sausage, then a portion of the country gravy. Top this with some of the egg mixture, then with a portion of shredded Monterey Jack cheese. Place in the oven for 5 minutes to warm completely and begin to melt the cheese. Serve with crunchy buttered toast and jam.

Steak and Potato Skillet

2 large russet potatoes

salt and pepper

seasoned salt

1 Tbs Worcestershire sauce

olive oil

1 small sweet onion, sliced

2 (4 oz) rib eye or top sirloin steaks

8 oz low moisture shredded Mozzarella cheese

Rinse and pat dry the steaks, and rub with salt and pepper. Place in a sealable container and let set at room temperature for 30 minutes or more. Preheat the oven to 400 degrees and rub a generous amount of olive oil on a baking sheet. Peel the potatoes and slice into large steak fry strips. Brush with a bit more olive oil and dust both sides with seasoned salt. Place in the oven and bake for 15 or more minutes, turning once at the midway point. Remove when golden brown and reduce oven to 325 degrees. Preheat your skillet to medium high and place steaks in to sear, turning once after the first side looks sealed. Reduce heat to medium low and add ½ tablespoon Worcestershire sauce to each steak. Cover and cook for 5 minutes checking until just done. Remove steaks to a plate and return skillet to a medium heat. Adding olive oil if needed, place the onion slices in the skillet and stir; sautéing and reducing heat as they become done. Leave in pan and continue to stir as they become caramelized. Return the steaks to the pan placing the onions on top of them. Add the potato fries also, arranging them around the steaks. Top with the Mozzarella cheese and place in the oven long enough for the cheese to melt thoroughly.

Pork Chop and Mushroom Skillet

4 center cup pork chops, trimmed

1 carrot, peeled and diced fine

olive oil

1 stalk celery, trimmed and diced fine

1 egg, beaten

1/4 c butter

4 Tbs or more all-purpose flour

1/2 c all-purpose flour

salt and pepper

1 3/4 c milk

1 c vegetable broth

1 c rice

1-2 cubes chicken bullion, dissolved

1 3/4 c water

1/2 lb baby bella mushrooms, sliced

Preheat a bit of olive oil in a skillet on medium high heat. Place beaten egg in a bowl and place 4 tablespoons flour on a plate, adding the salt and pepper to taste. Dredge the pork chops in the flour, then the egg. Cook for 3-5 minutes per side, or until done. Remove and set aside. In the same pan, scrape up the bits and add the vegetable broth and bullion. Sautee the carrot, celery and mushrooms until tender. Remove and set aside. On medium heat, add the butter to the remaining vegetable broth, melting it. Add the flour bit by bit, stirring until all the moisture is completely absorbed and you have a rue. Gently add the milk, little at a time, stirring constantly. Reduce the heat as the sauce begins to thicken, adding more milk if too thick. Add the vegetables and mushrooms to the sauce and season to taste. Prepare the rice in a pan of salted water, bringing to a boil, then cover and remove from heat. Serve the pork chops and vegetable gravy over the rice.

Weeknight Beef Skillet**

3 c uncooked yolk-free whole wheat noodles

1 1/2 tsp Italian seasoning

1 lb lean ground beef

1 tsp sugar, optional

1 medium green pepper, finely chopped

1 pkg (16 oz) frozen mixed vegetables, thawed

1 can (15 oz) tomato sauce

and drained

1 Tbs Worcestershire sauce

1/4 c minced fresh parsley

Cook noodles according to package directions; drain. Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add tomato sauce, Worcestershire sauce, Italian seasoning and, if desired, sugar to beef mixture; bring to a boil. Stir in vegetables; heat through. Serve with noodles; sprinkle with parsley.

June 10, 2017

Mini Mushroom and Sausage Quiches

8 oz turkey breakfast sausage, crumbled

1 tsp ground pepper

1 tsp olive oil

5 eggs

8 oz mushrooms, sliced

3 egg whites

1/4 c sliced scallions or green onions

1 c 1% milk

Position rack in center of oven; preheat to 325 degrees. Coat a nonstick muffin tin generously with cooking spray. Heat a large nonstick skillet over medium-high heat, adding sausage and cooking until golden brown, 6-8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper. In a medium bowl whisk eggs, egg whites and milk. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely. Individually wrap and refrigerate.

1/4 c Swiss cheese, shredded

Creamy Avocado and White Bean Wraps**

2 Tbs cider vinegar

1/4 c fresh cilantro, chopped

1 Tbs canola oil

1 (15 oz) can white beans, rinsed

2 tsp chipotle chile in adobo sauce (canned)

1 ripe avocado

1/4 tsp salt

1/2 c sharp cheddar cheese, shredded

2 c red cabbage, shredded

2 Tbs red onion, minced

1 medium carrot, shredded

4 (8-10 inch) whole wheat wraps or tortillas

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. In another medium bowl mash the beans and avocado with a potato masher or fork. Stir in cheese and onion. To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about ⅔ cup of the cabbage-carrot slaw. Roll up. Repeat. Cut the wraps in half to serve, if desired. For ease in porting, wrap individually in foil and chill.

Italian Deli Pasta Salad

1 lb penne pasta, cooked, drained and cooled

1 c provolone cheese, diced

1/3 c mayonnaise

1 c salami, diced

2 Tbs olive oil

1/4 c parsley, chopped

2 Tbs red wine vinegar

1/4 c fresh basil, chopped

1 (16 oz) jar Giardiniera, drained and chopped

salt and pepper

In a large bowl, place the penne pasta, adding the mayonnaise, olive oil and vinegar, mixing until just combined. Toss in the Giardiniera, the provolone and salami, again, mixing as you go. Finish by adding the parsley, basil, salt and pepper. Cover and chill before serving.

Hiker's Chocolate Bark**

3/4 c roasted shelled pistachios, coarsely chopped

1 tsp freshly grated orange zest

3/4 c dried cherries or cranberries

24 oz bittersweet chocolate, finely chopped, divided

Line the bottom and sides of a jelly-roll pan or baking sheet with foil or parchment paper. Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining chocolate, in two additions, until thoroughly melted and smooth. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even ¼-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes. Invert the pan onto a large cutting board. Remove the pan and peel off the foil or paper. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2-3 inch chunks. Keep in airtight container or wrap individually if desired.

June 3, 2017

Quick Pastrami Hash and Eggs

2 Tbs extra-virgin olive oil

1 tsp paprika

1 (16-18 oz) pkg precooked diced potatoes or

1/4 tsp salt

3 medium potatoes diced

1/4 tsp pepper

1 onion, quartered and thinly sliced

5 oz deli pastrami, diced (1 cup)

1 green bell pepper, seeded and diced

4 large eggs

Heat the oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika, salt and pepper. Stir to combine, and then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm. Just after you add the pastrami to the hash, coat another large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with salt and pepper to taste, if desired. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks. Divide the hash among 4 plates and top each serving with an egg.

Spring Salad w Peas and Shallots**

1 1/2 c shallots, thinly sliced

1/4 tsp freshly ground pepper

6 Tbs olive oil

6 c torn red leaf lettuce

3 Tbs white wine vinegar

4 c torn frisee (endive)

1 Tbs whole grain mustard

1 c fresh or frozen peas

1 Tbs fresh tarragon or 1 tsp dried

2 hard cooked eggs, chopped

1/4 tsp salt

Separate shallot slices into rings. Heat oil in a small stainless-steel skillet (or small saucepan) over medium-high heat. Add half the shallots and cook, stirring frequently, until browned, 4-7 minutes. With a slotted spoon transfer the shallots to a plate lined with paper towels. Cook the remaining shallots and also add to plate. Pour the hot oil into a large, heat-resistant bowl (about ¼ to ⅓ cup); let cool for 10 minutes. Whisk in vinegar, mustard, tarragon, salt and pepper until well combined. Add lettuce, frisee, peas and eggs and toss to combine. Divide among 6 plates. Top each portion with about 3 tablespoons frizzled shallots.

Chicken Taco Bowls

8 (6 inch) corn tortillas

1 c green salsa

1 large (12 oz) boneless skinless chicken breast,

1/2 c sharp cheddar cheese, shredded

cut into 1/2 inch pieces

1/2 c sour cream

1 tsp garlic powder

1 c lettuce thinly sliced or shredded

1/4 tsp salt

1 medium tomato, chopped

1 Tbs olive or canola oil

2 Tbs ripe black olives, sliced

Preheat oven to 375 degrees. Heat tortillas until warm. Coat each side of 4 tortillas with cooking spray. (Keep remaining tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle the tortillas in the spaces between 4 cups to form a "bowl". Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining tortillas. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is done, about 3 minutes more. Cover and remove from the heat. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, some lettuce and tomato and a few olives.

Apricot Strawberry Buckwheat Shortcakes**

SHORTCAKES:

1 c buttermilk

1 c white whole-wheat flour

1/4 c heavy cream

1 c light buckwheat flour

FILLING/TOPPING:

3 Tbs sugar

vanilla bean, split lengthwise or 1 tsp vanilla extract

1 Tbs baking powder

3 Tbs sugar, divided, plus more as needed

1/4 tsp baking soda

4 c fresh apricots and/or strawberries, sliced

1/4 tsp salt

1 c heavy cream

5 Tbs cold, unsalted butter, cut into cubes

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Combine whole-wheat flour, buckwheat flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or two knives until it is the size of peas. Make a well in the mixture and pour in buttermilk and cream (don't wash the measuring cup yet). Stir gently to combine. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Repeat two times. Cut the dough into 10 equal-size shortcakes. Transfer to the prepared baking sheet. Brush with the dregs of cream left in the measuring cup. Bake the shortcakes until golden and cooked through, 20-25 minutes. Transfer to a wire rack to cool. TOPPING: About 30 minutes before serving, if using vanilla bean, use the tip of a paring knife to scrape the seeds into a large bowl. Add 2 tablespoons sugar and rub the seeds into it with your fingers. Add apricots and/or strawberries (and vanilla extract, if using instead of a bean); gently stir to combine. Let stand at room temperature for 30 minutes. Taste the fruit and add 1 to 2 tablespoons sugar, if desired. To serve, beat the cream and the remaining sugar in a chilled glass or metal bowl with an electric mixer until soft peaks form. Slice each shortcake in half horizontally, top with 1/4 cup fruit and some of the cream.

 

 

May 27, 2017

Sweet and Sour Chicken Drumsticks

1/2 tsp freshly grated orange zest

1/4 tsp ground coriander

1/4 c orange juice

1 tsp cornstarch

1/4 c water

1/4 c chopped fresh mint

3 Tbs honey

8 chicken drumsticks (about 2 lbs) skin removed

1 Tbs plus 1 tsp cider vinegar, divided

and trimmed

1/2 tsp salt, divided

1/4 tsp freshly ground pepper

Preheat grill to medium. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, ¼ teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, stirring until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint. Sprinkle drumsticks with the remaining salt and pepper. Oil the grill rack. Grill the drumsticks until crispy on all sides and a thermometer inserted into the thickest part registers 165 degrees, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high.

Grilled Peaches and Cream**

4 peaches, halved and pitted

1 c soft cream cheese w/honey and nuts

2 Tbs clover honey

1 Tbs vegetable oil

Preheat a grill for medium-high heat. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2-3 more minutes, or until the filling is warm. Serve immediately.

Spicy Grilled Shrimp

1 large clove garlic

2 Tbs olive oil

1 Tbs coarse salt

2 tsp lemon juice

1/2 tsp cayenne pepper

2 lbs large shrimp, peeled and deveined

1 tsp paprika

8 wedges lemon, for garnish

Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2-3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

German Style Beer Brats**

1/4 c butter

4 (12 oz) bottles dark beer

2 medium onions, thinly sliced

2 lbs fresh bratwurst

3 cloves garlic, chopped

10 hot dog buns

Preheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5-10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30-35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10-15 minutes. Serve hot with onions on the rolls.

May 20, 2017

Easy Pumpkin Muffins

2 c whole wheat flour

1/2 tsp allspice

1/2 c Sucanat

1/4 tsp salt

1 tsp baking powder

8 oz solid pack pure pumpkin

1 tsp baking soda

1/2 c water

1 tsp cinnamon

1/3 c unsweetened applesauce

1/2 tsp ginger

1/2 c chopped pecans, optional

1/2 tsp nutmeg

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners, or use a non-stick pan. Mix together the flour, Sucanat, baking powder, baking soda and spices in a large bowl. Add the remaining ingredients one by one, until all are blended. Fill the prepared muffin cups to the top, and bake 25-30 minutes; until the tops bounce back when lightly pressed. Remove from the pan and let stand 1-2 minutes; then remove from the muffin pan. Cool for 30 minutes before serving.

Baked Vegetables w/Fresh Spinach**

1 medium onion, sliced

2 c cooked brown rice

1 green bell pepper, seeded and julienned

SAUCE:

1 sweet potato, cut into bite-size pcs

1/4 c balsamic vinegar

1 crown broccoli, cut into bite-size pcs

1/4 c maple syrup

1/2 lb mushrooms

1/4 c almond slivers

1 pint cherry tomatoes, halved

1 Tbs freshly squeezed orange juice

1 medium zucchini, sliced

1 tsp dried thyme

garlic powder

1 tsp dried basil

onion powder

1 tsp dried rosemary

sea salt and black pepper

1 clove garlic, minced

8 c fresh spinach

Preheat oven to 425 degrees. Prepare all the vegetables except the spinach and place in a large baking pan lined with parchment paper. Sprinkle with garlic powder, onion powder, salt and pepper. Bake vegetables for 20 minutes. While the vegetables are baking, whisk together all of the ingredients for the sauce. Place the spinach in a large serving bowl. Combine the cooked vegetables and the sauce. Serve warm over spinach and brown rice.

Zesty Bulgur Stew

6 c vegetable broth, divided

1/2 c yellow lentils

2 cloves garlic

1/2 c sweet potatoes, diced

1 medium onion, diced

1/2 tsp cayenne pepper

1 can (15 oz) chickpeas, drained and rinsed

1 tsp sea salt

1/2 c bulgur

1 Tbs ground coriander

Saute garlic and onions in two tablespoons vegetable broth. Add remaining vegetable broth, chickpeas, bulgur and lentils in a soup pot. Bring to a boil, then simmer on low partially covered, for 15 minutes. Add the sweet potatoes and seasonings. Continue to cook until sweet potatoes and lentils are tender. Serve immediately.

Festival Corn Bread**

1 c corn meal

3/4 c corn, fresh or frozen (thawed)

1 c whole wheat flour

1/3 c unsweetened applesauce

1 tsp baking powder

2 Tbs maple syrup

1 tsp baking soda

1 egg

1/2 tsp sea salt

1 1/3 c non-dairy milk

1/2 tsp tarragon

Preheat oven to 350 degrees. In a large bowl, mix together the corn meal, whole wheat flour, baking powder and baking soda, salt and tarragon. Add the corn, applesauce and maple syrup to the dry ingredients and mix. Add the egg and milk and stir until everything is just blended. Pour into a 9x9 inch baking dish. Bake for 35 minutes, until the top is firm and beginning to brown; and a knife inserted into the center comes out clean. Note: For a more Italian flavor, add 1 teaspoon oregano and 1 teaspoon basil. Serve with beans and cooked kale or other greens.

May 13, 2017

Greek Bison Burgers

1 lb ground bison

YOGURT SAUCE:

1/2 c cooked spinach, squeezed dry

3/4 c nonfat or low-fat Greek style yogurt

1/2 c crumbled feta cheese ( prefer sheep's milk)

1 tsp freshly grated lemon zest

2 tsp chopped fresh dill

2 tsp lemon juice

1 tsp chopped fresh oregano

1 tsp chopped fresh dill

1 tsp ground cumin

1 tsp chopped fresh mint

1 tsp minced garlic

pinch of kosher salt

3/4 tsp kosher salt

TOPPINGS:

1/2 tsp freshly ground pepper

16 thin slices English cucumber

4 French rolls or 4-inch pieces of baguette,

8 slices vine-ripened tomato

preferable whole-wheat, split and toasted

4 thin slices red onion

Preheat grill to medium-high. Place bison, spinach, feta, dill, oregano, cumin, garlic, teaspoon salt and teaspoon pepper in a large mixing bowl. Gently combine without over mixing. Form into four patties roughly the size of the rolls. Oil the grill rack. Grill the burgers until a thermometer inserted into the center registers 155 degrees, 5-6 minutes per side. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, dill and mint in a small bowl. Season with a pinch of salt and pepper. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Maple Mustard Tenderloin**

3 Tbs Dijon mustard, divided

2 tsp canola oil

1/2 tsp kosher salt

1/4 c cider vinegar

1/2 tsp freshly ground pepper

2 Tbs maple syrup

1 lb pork tenderloin, trimmed

1 1/2 tsp chopped fresh sage

Preheat oven to 425 degrees. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat the oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3-5 minutes. Transfer the pan to the oven and roast until a thermometer inserted in the center registers 145 degrees, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. Place the skillet over medium-high heat, add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Chicken Greek Salad

1 8-oz boneless skinless chicken breast, trimmed

1 c halved cherry or grape tomatoes

1/4 c red wine vinegar

1/2 cucumber, sliced

3 Tbs extra-virgin olive oil

1/2 c crumbled feta cheese

1/4 tsp salt

1/4 c slivered fresh basil

1/4 tsp ground pepper

1/4 c sliced Kalamata olives

8 c chopped romaine (about 2 romaine hearts)

1/4 c slivered red onion

Place chicken in a medium saucepan and add water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer and cook until an instant-read thermometer inserted into the chicken reads 165 degrees, 12-15 minutes. Transfer the chicken to a clean cutting board and let cool for 5 minutes; shred or chop into bite-size pieces. Meanwhile, stir vinegar, oil, salt and pepper in a large bowl. Add the romaine, tomatoes, cucumber, feta, basil, olives, onion and the chicken; toss to coat. Serve with toasted crostini, brushed with olive oil and sprinkled with oregano.

Salmon w Roasted Vegetables and Quinoa**

2 small or 1 large delicata squash, halved, seeded

1 1/4 c water

and cut into 1inch wide slices or pieces

3/4 c red or white quinoa

4 c cauliflower florets

1 lb wild Alaskan fillet, skinned, cut into 4 portions

6 small shallots, quartered

olive oil or canola oil cooking spray

3 Tbs extra-virgin olive oil, divided

3 Tbs lemon juice

3/4 tsp salt, divided

2 Tbs maple syrup

1/2 tsp ground pepper, divided

1/4 c chopped walnuts, toasted

Preheat oven to 425 degrees. Toss squash, cauliflower and shallots with 2 tablespoons oil, ¼ teaspoon each of the salt and pepper, on a large rimmed baking sheet. Roast stirring once or twice, until the vegetables are tender and browned in spots, 20-25 minutes. Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12-15 minutes. Remove from the heat. When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with ¼ teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4-6 minutes. Combine the remaining oil, lemon juice, maple syrup and ¼ teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

May 6, 2017

Broccoli Ham and Cheese Quiche

16 oz precooked shredded potatoes or

2 c finely chopped broccoli florets

frozen has browns (thawed)

1 c shredded extra-sharp Cheddar cheese

1 3/4 c egg substitute or 8 eggs, beaten, divided

3/4 c finely diced smoked ham

2 Tbs all purpose flour

3/4 c reduced-fat sour cream

1 Tbs canola oil or extra-virgin olive oil

1/4 c minced fresh chives

1/4 tsp salt

1/8 tsp freshly ground pepper

Preheat oven to 375 degrees. Generously coat a 9-inch spring form pan with cooking spray. Line a rimmed baking sheet with foil. If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with ¼ cup egg substitute (or 1 beaten egg), flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared spring form pan. Bake until the potatoes are beginning to brown at the edges, 35-40 minutes. Fill the crust with broccoli, cheese and ham. Whisk the remaining eggs, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling. Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool up to 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

Multi-Grain Waffles**

2 c buttermilk

1/4 tsp salt

1/2 c old-fashioned rolled oats

1 tsp ground cinnamon

2/3 c whole-wheat flour

2 large eggs, lightly beaten

2/3 c all-purpose flour

1/4 c packed brown sugar

1/4 c toasted wheat germ, or cornmeal

1 Tbs canola oil

1 1/2 tsp baking powder

2 tsp vanilla extract

1/2 tsp baking soda

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir in the eggs, sugar, oil and vanilla into the oat mixture. Then add the wet ingredients to the dry ingredients; mix just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about ⅔ cup for an 8-by-8-inch waffle iron). Cook until the waffles are crisp and golden brown, 4-5 minutes. Repeat with remaining batter. Top with homemade maple syrup, or fruit sauce.

Apricot Wheat Germ Muffins

3/4 c dried apricots, chopped

1/4 tsp salt

1/2 c orange juice, divided

2 large eggs

1 c whole-wheat flour

1/2 c packed light brown sugar

3/4 c all-purpose flour

1 c buttermilk

3/4 c plus 1 Tbs toasted wheat germ, divided

1/4 c canola oil

1 1/2 tsp baking powder

2 Tbs freshly grated orange zest

1/2 tsp baking soda

1 tsp vanilla extract

Preheat oven to 400 degrees. Coat 12 muffin cups with cooking spray. Combine apricots and ¼ cup orange juice in a small saucepan and bring to a simmer. Remove from the heat. Set aside to plump. Whisk whole-wheat flour, all-purpose flour, ¾ cup wheat germ, baking powder, baking soda and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining ¼ cup orange juice. Add to the dry ingredients and mix, just until moistened. Add the plumped apricots and juice and mix just until blended. Spoon the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15-25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool before serving.

Personal Florentine Hash Skillet**

1 tsp extra-virgin olive oil

1 large egg

1/2 c frozen has browns or precooked shredded

pinch of salt

potatoes

pinch of freshly ground black pepper

1/2 c frozen chopped spinach

2 Tbs shredded sharp Cheddar cheese

Heat the oil in a small nonstick skillet over medium heat. Layer the hash browns and spinach into the pan. Crack egg on top and sprinkle with salt, pepper and cheese. Cover, reduce heat to medium-low and cook until the hash browns are starting to brown on the bottom, the egg is set and the cheese is melted, 4-7 minutes.

April 22, 2017

Lemon Blueberry Cake-Baked Oatmeal

4 c milk

1 tsp vanilla

2 c quick-cooking oats

1/4 tsp salt

1/2 c butter, cut into tablespoons

1 1/2c fresh blueberries

1 box yellow cake mix

GLAZE:

3 eggs

1/2 c powdered sugar

1 Tbs finely grated lemon zest

1-2 Tbs fresh lemon juice

Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch baking dish with cooking spray. In four-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2-3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top. Bake 38-43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing. When ready to serve, in small bowl, stir powdered sugar and one tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, one teaspoon at a time. Drizzle over cake.

 

Brioche French Toast**

6 extra large eggs

1/2 tsp kosher salt

1 1/2 c half and half or milk

1 large loaf Brioche bread

1 tsp grated orange zest

unsalted butter

1/2 tsp pure vanilla extract

vegetable oil

1 Tbs honey

Preheat oven to 250 degrees. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the brioche in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat one tablespoon butter and one tablespoon oil in a very large skillet over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

 

Wild Berry Oatmeal Cheesecake Muffins

1 c old-fashioned or quick-cooking oats

1 tsp baking powder

1 c buttermilk

1/2 tsp baking soda

1 ( 8 oz) pkg cream cheese, softened

1/2 tsp salt

1/4 c sugar

1 egg, beaten

3 Tbs orange zest

1/4 c butter, melted

1 c flour

1 c fresh or frozen mixed berries (blackberries,

3/4 c packed brown sugar

blueberries and raspberries)

Heat oven to 350 degrees. Combine oats and buttermilk in medium bowl, let stand 10 minutes. Meanwhile, mix cream cheese, sugar and orange zest until blended and set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl. Add egg and butter to oat mixture and mix well. Add to flour mixture, stir just until moistened. Gently stir in the berries. Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter. Bake 23-25 minutes or until toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack, cool completely.

 

Make Ahead Egg Bake

8 eggs

8 c French bread cubes (3/4 inch)

3 c milk

12 slices cooked bacon, crumbled

1 (8 oz) pkg frozen chopped spinach, thawed

1 (8 oz) pkg sharp cheddar cheese, shredded

and squeezed dry

Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1 ½ cup cheese, mix lightly. Pour into 13x9 inch baking dish sprayed with cooking spray, top with remaining cheese. Refrigerate overnight. Heat oven to 350 degrees. Bake uncovered 48-50 minutes or until top is puffed and golden brown and knife inserted in center comes out clean.

April 29, 2017

Shrimp, Leek and Spinach Pasta

3/4 lb spiral, penne or other short pasta

1 lb peeled and deveined medium shrimp (raw)

2 Tbs unsalted butter

zest of 1 lemon, finely grated

2 leeks (white and light green parts only),

3/4 c heavy cream

halved lengthwise and then crosswise

12 c (10 oz) baby spinach

salt and black pepper

Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3-5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4-5 minutes more. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1-2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Pasta w Turkey and Broccoli**

3/4 lb orecchiette (or tortellini) pasta

1 tsp fennel seed

2 c broccoli florets

1/2 tsp crushed red pepper

3 Tbs olive oil, divided

salt, to taste

1 lb ground turkey

parmesan cheese, for serving

2 cloves garlic, chopped

Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return the pasta and broccoli to the pot. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, approximately 5 minutes; season with salt. Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.

Spicy Braised Short Ribs

2 Fresno chiles, seeded and chopped

4 c low-sodium beef broth

1 Tbs salt

1 3/4 c dry red wine

2 tsp smoked paprika

1 can (14.5 oz) whole, peeled tomatoes, drained

2 tsp dried oregano

3 ribs celery, chopped

1 1/2 tsp black pepper

2 medium carrots, chopped (1 1/2 c)

1 tsp ground cumin

1 medium yellow onion, chopped (1 1/2 c)

1 tsp ground cinnamon

1/2 c chopped fresh flat-leaf parsley

1/4 c plus 2 Tbs olive oil, divided

1/2 c chopped fresh mint

5 cloves garlic, chopped, divided

2 tsp lemon zest

8 bone-in beef short ribs (4-5 lbs)

Stir together chiles, salt, paprika, oregano, pepper, cumin, cinnamon, ¼ cup of the oil, and half the garlic in a medium bowl. Rub ribs all over with chile mixture; cover and chill 12-24 hours. Preheat oven to 300 degrees. Let ribs stand at room temperature for 30 minutes. Bring broth to a boil in a medium saucepan and cook until reduced by half, 15-20 minutes. Meanwhile, heat remaining oil in a large heavy-bottomed pot over medium. Working in batches, add ribs and cook until browned, about 3 minutes per side; transfer ribs to a platter. Remove pot from heat, discard drippings, and wipe clean. Pour wine into pot and bring to a boil. Cook until reduced to 1 cup, about 5 minutes. Add reduced broth and stir to combine. Add ribs to pot along with tomatoes, celery, carrots, and onion. Return to a boil, cover, and transfer to oven. Braise until meat is very tender and easily pulls away from the bone, 3 to 3½ hours. Meanwhile, stir together parsley, mint, lemon zest, and remaining half of garlic in a small bowl. Transfer ribs to a serving platter and tent with foil. Skim fat from cooking liquid and discard. Strain braising liquid and discard solids. Serve ribs with sauce, topped with parsley mixture.

Tot-Sangna (Tater Tot Lasagna)**

1 lb ground beef or ground turkey

1/2 c freshly grated Parmesan, divided

1 tsp garlic powder

1 container (15 oz) low-fat ricotta

1 jar (24 oz) marinara sauce

1 egg, beaten

1 c water

1 bag frozen tater tots

2 c shredded mozzarella cheese, divided

Heat oven to 350 degrees. Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it's combined, then turn off the burner. In a large mixing bowl, combine half the mozzarella and parmesan, all of the ricotta, and the egg. Pour enough meat sauce to lightly coat the bottom of a 13-x-9 inch pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzarella and Parmesan cheese. Bake in the oven for 45 minutes, or until the cheese has melted and the tots are golden brown.

April 22, 2017

Lemon Blueberry Cake-Baked Oatmeal

4 c milk

1 tsp vanilla

2 c quick-cooking oats

1/4 tsp salt

1/2 c butter, cut into tablespoons

1 1/2c fresh blueberries

1 box yellow cake mix

GLAZE:

3 eggs

1/2 c powdered sugar

1 Tbs finely grated lemon zest

1-2 Tbs fresh lemon juice

Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch baking dish with cooking spray. In four-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2-3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top. Bake 38-43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing. When ready to serve, in small bowl, stir powdered sugar and one tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, one teaspoon at a time. Drizzle over cake.

Brioche French Toast**

6 extra large eggs

1/2 tsp kosher salt

1 1/2 c half and half or milk

1 large loaf Brioche bread

1 tsp grated orange zest

unsalted butter

1/2 tsp pure vanilla extract

vegetable oil

1 Tbs honey

Preheat oven to 250 degrees. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the brioche in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat one tablespoon butter and one tablespoon oil in a very large skillet over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Wild Berry Oatmeal Cheesecake Muffins

1 c old-fashioned or quick-cooking oats

1 tsp baking powder

1 c buttermilk

1/2 tsp baking soda

1 ( 8 oz) pkg cream cheese, softened

1/2 tsp salt

1/4 c sugar

1 egg, beaten

3 Tbs orange zest

1/4 c butter, melted

1 c flour

1 c fresh or frozen mixed berries (blackberries,

3/4 c packed brown sugar

blueberries and raspberries)

Heat oven to 350 degrees. Combine oats and buttermilk in medium bowl, let stand 10 minutes. Meanwhile, mix cream cheese, sugar and orange zest until blended and set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl. Add egg and butter to oat mixture and mix well. Add to flour mixture, stir just until moistened. Gently stir in the berries. Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter. Bake 23-25 minutes or until toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack, cool completely.

Make Ahead Egg Bake

8 eggs

8 c French bread cubes (3/4 inch)

3 c milk

12 slices cooked bacon, crumbled

1 (8 oz) pkg frozen chopped spinach, thawed

1 (8 oz) pkg sharp cheddar cheese, shredded

and squeezed dry

Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1 ½ cup cheese, mix lightly. Pour into 13x9 inch baking dish sprayed with cooking spray, top with remaining cheese. Refrigerate overnight. Heat oven to 350 degrees. Bake uncovered 48-50 minutes or until top is puffed and golden brown and knife inserted in center comes out clean.

April 15, 2017

Bacon Cheeseburger Meatloaf

3 slices bread, torn into small pieces

1/2 c finely chopped onion

1/2 c milk

1 clove garlic, finely chopped

1 1/2 lb lean ground beef

1 egg, slightly beaten

8 slices bacon, crisply cooked and crumbled

TOPPING:

1 c finely shredded sharp Cheddar cheese (4 oz)

1/3 c ketchup

1/4 c dill pickle relish

1 Tbs packed brown sugar

Heat oven to 350 degrees. Line 9x5-inch loaf pan with foil; spray foil with cooking spray. In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into an 8x4-inch loaf. Place in pan. In small bowl, stir together topping ingredients. Spread on top and sides of loaf. Top with reserved bacon. Bake uncovered 50-75 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes. Cut meatloaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.

Mashed Potato Stuffed Meatloaf**

3 large russet potatoes, peeled, boiled and mashed

3/4 c Italian style bread crumbs

1/4 c butter

1/2 c ketchup

1/4 c milk

1/4 c chopped green onions (4 medium)

1/2 c shredded Cheddar cheese

2 eggs

1 1/2 lb lean ground beef

Heat oven to 350 degrees. Grease 9x5-inch loaf pan with shortening. Set aside. In pan potatoes were boiled in, add the butter and milk to the potatoes, and mash or whip until smooth. Add the cheese, stirring in thoroughly. In large bowl, mix remaining ingredients until well blended. Firmly press half of beef mixture into pan, making a well in the center. Spoon potatoes over beef mixture to within ¼ inch of edges of pan. Spoon remaining beef mixture over potatoes; press edges together gently. Bake 60-65 minutes or until meat thermometer inserted in center of loaf reads 160 degrees. Let loaf stand 10 minutes; remove from pan.

Classic Diner Meatloaf

1 lb lean ground beef

1 tsp chopped fresh or 1/4 tsp dried sage leaves

1 clove garlic or 1/8 tsp garlic powder

1/4 tsp salt

1 small onion

1/4 tsp ground mustard

2 slices bread with crust

1/8 tsp pepper

1/4 c milk

1 large egg

2 tsp Worcestershire sauce

1/3 c ketchup, chili sauce or barbecue sauce

Heat oven to 350 degrees. In a large bowl, break up the beef into small pieces, using a fork or spoon. Peel and finely chop the garlic. Peel the onion, and chop enough of the onion into small pieces to measure three tablespoons. Add the garlic and onion to the beef. Tear the bread into small pieces and add to beef mixture. Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with your hands until the ingredients are well mixed. Place the beef mixture in an ungreased 8x4-inch loaf pan, and spread the ketchup over the top. Bake uncovered 50-60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center of the loaf reads 160 degrees. Let the loaf stand 5 minutes so it will be easier to remove from the pan. Remove loaf from pan and cut into slices.

Rolled Italian Meatloaf**

1 1/4 lb extra-lean ground beef

1/4 c Italian style bread crumbs

3/4 lb bulk Italian sausage

1/4 tsp pepper

1 egg

2 c shredded six-cheese Italian blend

1 (8 oz) can pizza sauce

2 c loosely packed fresh spinach leaves

Heat oven to 350 degrees. In large bowl, mix ground beef, sausage, egg and a half-cup of the pizza sauce, bread crumbs and pepper. On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch glass baking dish. Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160 degrees. Let stand 5-10 minutes before serving.

April 8, 2017

Very Berry Yogurt Pie

CRUST:

FILLING:

1 1/2 c finely crushed Toasted O's cereal

1 c sliced fresh strawberries

3 Tbs creamy vanilla yogurt

1 c fresh blueberries

2 Tbs packed brown sugar

2 c creamy vanilla yogurt

Heat oven to 350 degrees. Spray a 9-inch glass pie plate with cooking spray. In medium bowl, stir crust ingredients until well blended. Press mixture firmly and evenly against bottom and side of pie plate. Bake 5-10 minutes or until set and just starting to brown; cool completely. In medium bowl, gently stir filling ingredients until blended; spoon into cooled crust. Cover and freeze at least 4 hours or overnight before serving.

Mud Pie**

1 c granulated sugar

1 c chopped nut, optional

1/2 c butter or margarine, melted

1/4 c hot fudge sauce or topping

1/3 c all purpose flour

1 c heavy whipping cream

1/3 c baking cocoa

2 Tbs powdered sugar

1 tsp vanilla

2-3 Tbs hot fudge sauce or topping, optional

1/4 tsp salt

additional nuts, optional

2 eggs

Heat oven to 325 degrees. Grease bottom and side of 8 inch round pan, or 9 inch pie pan. Stir together granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan. Bake 25-30 minutes or until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread optional 1/4 cup fudge sauce over top. Cool completely, about 1 hour. Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with remaining optional fudge sauce and nuts. Cover and refrigerate any remaining pie.

Chess Pie

1 refrigerated pie crust, softened as directed on box

1/4 c whole milk

2 c granulated sugar

1 Tbs white vinegar

2 Tbs fine-ground yellow cornmeal

1/2 tsp vanilla

1 Tbs all purpose flour

4 eggs

1/4 tsp salt

powdered sugar, optional

1/2 c unsalted butter, melted

Heat oven to 425 degrees. Unroll pie crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold over excess dough along edges, and pinch to seal; flute edges or press down with fork. Place sheet of cooking parchment paper on top of pie crust; fill with dried beans or pie weights. Bake crust 5 minutes, then remove parchment paper and beans. Bake another 2-3 minutes or until crust is just set and golden brown. Set aside to cool slightly. Reduce oven temperature to 350 degrees. Meanwhile, in large bowl, stir granulated sugar, cornmeal, flour, salt, melted butter, milk, vinegar and vanilla until well combined. In small bowl, beat eggs slightly, then add to sugar mixture; stir until well combined. Pour filling into pie crust. Bake 50-60 minutes or until filling is set and top of pie is deep golden brown. If crust edges brown too quickly during baking, cover edges with foil. Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.

Apple Pear Cranberry Pie

1 refrigerated pie crust

1/2 c sweetened dried cranberries

3/4 c sugar

TOPPING:

2 Tbs cornstarch

1/2 c all-purpose flour

1 tsp ground cinnamon

1/4 c packed brown sugar

1/2 tsp ground nutmeg

1/4 c cold butter

3 c thinly sliced, peeled tart apples

1/2 c coarsely chopped walnuts

3 c thinly sliced, peeled ripe pears

Heat oven to 400 degrees. Place pie crust in 9-inch glass pie plate as directed on box for single crust. In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate. In small bowl, mix topping ingredients until crumbly; sprinkle over filling. Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

April 1, 2017

Cowboy Casserole

1 lb lean (at least 80%) ground beef

2/3 c milk

1 (16 oz) can baked beans

1 Tbs butter or margarine, softened

1/2 c barbecue sauce

1/2 c shredded Cheddar cheese (2 oz)

2 c biscuit mix

Heat oven to 425 degrees. In 10-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Meanwhile, in medium bowl, stir biscuit mix, milk and butter until soft dough forms. Drop dough by spoonful's onto beef mixture. Bake uncovered 18-22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted

Million Dollar Spaghetti Hot Dish

1 lb uncooked spaghetti

1 (8 oz) pkg cream cheese, softened

4 eggs

1 lb ground beef

1/4 c fresh parsley, chopped

1 (25.5 oz) jar tomato basil pasta sauce

1/2 c grated Parmesan cheese

1/4 c heavy whipping cream

1/2 c butter, cut into chunks

8 oz mozzarella cheese, shredded or sliced

1 (8 oz) container cottage cheese

basil, if desired

Heat oven to 350 degrees. Lightly grease 13x9-inch baking dish. Cook spaghetti to al-dente as directed on package. Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish. Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer. Heat 10-inch skillet (or the pot spaghetti cooked in) over medium heat, and brown the beef, 5-8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top. Place baking dish on large cookie sheet. Bake 30-45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired

Grandma's Quick Chicken Hot Dish

3 c cooked chicken, chopped

3 c panko crispy bread crumbs or dry stuffing mix

2 (10.75 oz) cans cream of chicken soup

6 Tbs butter, melted

2 c shredded Cheddar cheese

Heat oven to 350 degrees. Place chicken in bottom of ungreased 13x9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese. In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35-40 minutes or until bubbly.

Simple Hamburger Hot Dish**

3 c uncooked rotini pasta (8 oz)

1 (14.5 oz) can diced tomatoes, undrained

1 lb lean ground beef

1 (15 oz) can tomato sauce

1 large onion, chopped

1 Tbs sugar

1 tsp garlic powder

1 c shredded American-Cheddar cheese blend

1/2 tsp salt

Heat oven to 350 degrees. Cook and drain pasta as directed on package. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8-10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square glass baking dish. Cover dish with foil. Bake 30-40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5-10 minutes longer or until cheese is melted.

                           

March 25, 2017

Coca Cola Cake

1 c Coca Cola

1 tsp baking soda

1/2 c buttermilk

1 1/2 c miniature marshmallows

1 c butter or margarine, softened

FROSTING:

1 3/4 c sugar

1/2 c butter or margarine

2 large eggs, lightly beaten

1/3 c Coca Cola

2 tsp vanilla extract

3 Tbs cocoa

2 c all-purpose flour

1 (16 oz) pkg powdered sugar

1/4 c cocoa

1 Tbs vanilla extract

Combine Coca-Cola and buttermilk; set aside. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended. Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended. Stir in marshmallows. Pour batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 30-35 minutes. Remove from oven; cool 10 minutes. Mix together frosting ingredients and pour over warm cake; garnish, if desired. Note: Don't make the frosting ahead-you need to pour it over the cake shortly after baking.

Black Bottom Vanilla Cream Pie**

3/4 c sugar

2 oz semisweet chocolate, finely chopped

3 Tbs cornstarch

1 c heavy cream

1/4 tsp salt

1 Tbs powdered sugar

2 1/2 c milk

CRUMB CRUST:

1 large egg

3/4 c flaked coconut, toasted

2 large egg yolks

18 gingersnap cookies, crumbled

2 Tbs unsalted butter

3 Tbs unsalted butter, melted

2 tsp vanilla extract

CRUST: Stir together crust ingredients. Press into bottom and up sides of a 9-inch pie-plate. Bake at 350 degrees for 8 minutes. Cool on a wire rack. FILLING: Combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla. Place chopped chocolate in a small microwavable bowl and microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth. Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight. To serve, whip cream and powdered sugar until stiff. Spoon or decoratively pipe whipped cream on top of pie.

Rocky Road Cookies

1 1/4 c sugar

1/4 tsp salt

1/2 c brown sugar

1/3 c miniature marshmallows

1/2 c unsalted butter, softened

3/4 square baking dark chocolate, coarsely chopped

1 tsp vanilla extract

1/3 c chopped toasted pecans

1 large egg

parchment paper

1 3/4 c all-purpose flour

1 square baking dark chocolate, chopped

1 tsp baking soda

1/4 tsp canola oil

Preheat oven to 350 degrees. Combine sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt. Stir marshmallows, ¾ ounce coarsely chopped dark chocolate, and pecans into cookie dough. Drop dough by tablespoonful's 2 inches apart on parchment paper-lined baking sheets. Bake 10-12 minutes or until lightly browned. Combine 1 square chopped dark chocolate and canola oil in a small microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 20 seconds. Drizzle chocolate over cooled cookies.

Cherry Pie Bars**

3 c all-purpose flour

3/4 c chopped pecans

3/4 c sugar

1 c powdered sugar

1/2 tsp salt

4-5 tsp whole milk

1 1/2 c cold butter, cubed

1/4 tsp almond extract

3 c canned cherry pie filling (about 1.5 cans)

Preheat oven to 350 degrees. Line bottom and sides of a 13x9 inch pan with heavy-duty aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil with cooking spray. Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes, and pulse until mixture is crumbly. Reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of prepared pan. Bake in preheated oven until lightly browned, 25-30 minutes. Spread cherry pie filling over crust in pan. Toss together reserved 1 cup flour mixture and pecans. Sprinkle pecan mixture evenly over filling. Bake in preheated oven until golden brown, 40-45 minutes. Cool completely in pan on a wire rack, about 1 hour. Lift baked bars from pan, using foil sides as handles. Stir together powdered sugar, 4 teaspoons milk, and almond extract. Add additional milk, if needed, to reach desired consistency. Drizzle over pecan mixture. Cut into 48 bars.

March 18, 2017

Chicken Mushroom Pot Pie

cooking spray

1 Tbs chopped fresh thyme

2 Tbs olive oil, divided

2 garlic cloves, minced

1 1/2 lb skinless, boneless chicken breast

1 c finely chopped carrot

halves, cut into 1-inch pieces

8 oz green beans, trimmed and cut in 1-in pcs

1/2 tsp kosher salt, divided

2 c unsalted chicken stock

1/2 tsp freshly ground black pepper, divided

1/4 c all-purpose flour

12 oz assorted mushrooms, such as shitake

1 c frozen green peas

and button, sliced

2 Tbs chopped fresh flat-leaf parsley

1 c thinly sliced onion

1/2 (14.1 oz) pkg refrigerated pie dough

Preheat oven to 425 degrees. Coat an 8-cup baking dish with cooking spray. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken. Add remaining oil to pan. Add mushrooms, onion, thyme, garlic, remaining salt and pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas, and parsley. Spoon chicken mixture into prepared pan. Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 25 minutes or until browned and bubbly.

Turkey Pot Pie w/Cranberry Pecan Crust**

3 Tbs butter, divided

1 1/2 c chicken broth

2 large sweet onions, diced

1 c milk

1/2 c all-purpose flour

1 (10 oz) pkg fresh spinach, torn

1 tsp salt

CRUST:

1 tsp pepper

1 (15 oz) pkg refrigerated pie crust

4 (12 oz) turkey tenderloins, cut in 1 1/2 in cubes

1/2 c finely chopped pecans, toasted

2 Tbs vegetable oil

1/2 c finely chopped and dried cranberries

CRUST: Unfold each piecrust, and press out fold lines. Sprinkle one piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet. Bake at 425 degrees for 8-10 minutes or until golden. FILLING: Melt 1 tablespoon butter in a large skillet over medium-high heat; add onions, and saute 15 minutes or until caramel colored. Place onions in a bowl, and set aside. Combine flour, salt, and pepper; dredge turkey tenderloins in flour mixture. Melt remaining butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13x9-inch baking dish. Bake, covered, at 350 degrees for 30 minutes. Remove from oven, and arrange desired amount of crusts over pie before serving and serve with any remaining crust pieces on the side.

Beef Pot Pie

1 large onion, chopped

2 Tbs sherry

3 Tbs butter or margarine

1 tsp Worcestershire sauce

2 c cooked, cubed roast beef

1/2 tsp salt

1 Tbs all-purpose flour

1/2 tsp pepper

1 c beef broth

1/8 tsp dried whole thyme

1 c diced, cooked potatoes

pastry for 9 inch pie

1 c cooked green peas and carrots

1 egg, beaten

Sauté onion in butter until tender. Add meat; cook 5 minutes. Sprinkle flour over meat, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened. Stir in next 8 ingredients. Spoon mixture into a 9-inch pie plate. Roll pastry to 1/8-inch thickness on a lightly floured surface. Carefully place pastry over beef mixture. Turn pastry edges under, and press firmly to rim of pie plate to seal; flute edges. Cut slits in top to allow steam to escape. Decorate with pastry cutouts, if desired. Brush top with beaten egg. Bake at 350 degrees for 45 minutes or until golden brown.

2 Tbs chopped fresh parsley

Barbeque Pork Shepherd's Pie**

1 large sweet onion

1 lb shredded barbecue pork

1 Tbs vegetable oil

CRUST:

2 Tbs all-purpose flour

1 (22 oz) pkg frozen mashed potatoes

1 1/2 c thick barbecue sauce

1/2 (8 oz) pkg softened cream cheese

1 1/2 c beef broth

1 c shredded Cheddar cheese

Prepare frozen mashed potatoes according to package directions. Stir in softened cream cheese until melted. FILLING: Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13x9-inch baking dish. Spoon crust evenly over hot barbecue mixture. Bake at 425 for 15 minutes.

March 11, 2017

Ham and Bean Soup

1 (16 oz) pkg dried Great Northern beans

2 Tbs olive oil

3 c chopped cooked ham

1 ham bone

1 large sweet onion, diced

2 (32 oz) containers chicken broth

2 garlic cloves, minced

1/2 tsp dried crushed red pepper

Sort and wash beans. Place beans in a 6-quart Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain. Sauté ham, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add beans, ham bone, chicken broth, and red pepper. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until beans are tender and soup has thickened.

Croquet Monsieur (ala Monte Cristo)**

4 thick slices French bread

1/2 c fat-free milk

4 tsp honey mustard

3 large egg whites

6 oz reduced-fat deli ham, thinly sliced

cooking spray

4 (1 oz) slices reduced-fat Swiss cheese

Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets. Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, one at a time, in milk mixture, turning to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add two sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.

Scalloped Potatoes and Ham

2 Tbs onion, chopped

1/8 tsp pepper

1/4 c butter

1 1/2 c milk

1/4 c all-purpose flour

2 c shredded Cheddar cheese, divided

1/2 tsp dry mustard

6 c potatoes, peeled, cooked and sliced

1 tsp salt

1/2 lb cooked ham, cubed

In a skillet over medium heat, sauté onion in butter; blend in flour, mustard, salt and pepper. Gradually add milk, stirring constantly until thickened; mix in 1 1/2 cups cheese and stir until melted. Remove from heat; add potatoes and toss to coat. Spoon into a greased 13x9 inch baking pan; arrange ham and remaining cheese on top. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly.

Sweet Potato Biscuits and Ham**

5 c self-rising flour

2 c buttermilk

1 Tbs sugar

1 c cooked mashed sweet potatoes

1 tsp kosher salt

parchment paper

1 c cold butter, cut into small cubes

2 Tbs butter, melted

1/4 c cold vegetable shortening

Preheat oven to 425 degrees. Stir together first three ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes. Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 3-4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. Place rounds on a parchment paper-lined baking sheet. Bake for 18-20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted butter. Serve immediately.

March 4, 2017

Skillet Chicken Pot Pie Pizza

4 tsp olive oil, divided

10 oz refrigerated whole-wheat pizza dough

1/4 c prechopped onion

3/4 c shredded skinless rotisserie chicken breast

1/4 c matchstick-cut carrot

3/4 c shredded part-skim mozzarella cheese

1/4 c prechopped celery

1 tsp thyme leaves

1/4 c frozen green peas

1/4 tsp black pepper

1 1/2 Tbs all-purpose flour

1/8 tsp kosher salt

1 c unsalted chicken stock

Place a 12-inch cast-iron skillet in oven, and preheat oven to 500 degrees. Do not remove skillet while oven preheats. Heat 1 teaspoon of oil in a large non-stick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside. Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, stirring often, until mixture is thickened, about 3 minutes. Remove from heat. Place dough on a lightly floured surface; roll out to a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.

Korean Chicken Lettuce Wraps

2 1/2 Tbs lower-sodium soy sauce, divided

1 lb skinless, boneless chicken breast halves

2 Tbs dark brown sugar

1 c uncooked long-grain brown rice

1 1/2 Tbs dark sesame oil

2 tsp canola oil

1 Tbs gochujang sauce (i.e. Annie Chun's)

1 tsp toasted sesame seeds

1 Tbs minced fresh garlic

12 Bibb lettuce leaves

1/4 tsp black pepper

24 cucumber slices

Combine first six ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Thinly slice chicken. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours. Cook rice according to package directions. Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 ½ teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture.

Mexican Chicken Stew

3 lb chicken pieces, skinned

1 can golden or white hominy, drained

2 c thinly sliced onion

2 Tbs ground chile powder

3/4 tsp salt

1 1/2 tsp dried oregano

1/2 tsp coarsely ground black pepper

1/2 c roasted unsalted pumpkin seed kernels

3 c fat-free low-sodium chicken broth

1/4 c chopped fresh cilantro

4 garlic cloves, crushed

1/4 c sliced radishes

3 bell pepper, seeded and chopped

1/4 c sliced scallions

1 bay leaf

1/2 c crumbled queso fresco cheese

Combine first eight ingredients (first column) in a 6-quart pressure cooker pot. Close and lock the lid. Turn the steam release handle to "Sealing" position. When the rocker begins to move, time 23 minutes pressure cooking time. When time is up, remove from the heat and when appropriate, open the cooker carefully. Remove chicken from broth mixture; cool slightly. Remove chicken from bones; cut chicken into bite-sized pieces. Discard bones. Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to inner pot. Stir in chicken, hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat from surface of broth; discard. Ladle stew into 8 bowls; top each serving evenly with pumpkinseed kernels, cilantro, radishes, scallions, and queso fresco cheese.

Braised Chicken Thighs w/Carrots, Lemon**

8 bone-in, skin-on chicken thighs, trimmed (3 lb)

2 1/2 Tbs all-purpose flour

2 tsp paprika

2 c chicken broth

1 tsp kosher salt, divided

4 thyme sprigs

1 tsp black pepper, divided

1 lemon, sliced

2 Tbs salted butter

3 c hot cooked mashed potatoes (optional)

1 lb large carrots, halved lengthwise and cut into 1/2 inch long pieces

Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of the salt and pepper. Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken. Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add flour to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.

 

Kitchen Medley Recipes

February 25, 2017

Spicy Chicken w/Basil

2 Tbs chili oil

1 tsp garlic salt

2 cloves garlic

1 tsp black pepper

3 hot chile peppers

5 Tbs oyster sauce

1 lb skinless, boneless chicken breast halves,

1 c fresh mushrooms

cut into bite-size pieces

1 c chopped onions

1 1/2 tsp white sugar

1 bunch fresh basil leaves

Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not yet done. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices are clear. Remove from heat, and mix in basil. Let sit 5 minutes before serving.

 

Spicy Ham Quiche*

1 1/2 tsp olive oil

1 1/2 c shredded pepper jack cheese (6 oz)

1 c chopped cooked ham

1 c milk

1/2 bag (16 oz size) frozen chopped collard

2 eggs

greens, thawed and drained

1/2 c biscuit mix

1 medium onion, chopped (1/2 c)

1/4 tsp salt

Heat oven to 400 degrees. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers. In medium bowl, stir milk, eggs, Biscuit mix and salt with fork or whisk until smooth. Pour over greens and cheese. Bake 25-35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

 

Spicy Mongolian Beef

1/4 c soy sauce

1 Tbs red pepper flakes, optional

1 Tbs hoisin sauce

1 lb beef flank steak, thinly sliced

1 Tbs sesame oil

1 Tbs peanut oil

2 tsp white sugar

2 large green onions, thinly sliced

1 Tbs minced garlic

noodles or rice

Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate one hour to overnight. Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5-10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes. Serve over noodles or rice.

 

Spicy Corn Fritters*

vegetable oil for deep frying

1 can (15.25 oz) whole kernel corn, drained

2 cups biscuit mix

1 can (4.5 oz) chopped green chilies, well drained

1/2 c cold water

thick and chunky salsa

1 egg

In deep fat fryer or heavy saucepan, heat 2-3 inches of oil to 375 degrees. In medium bowl, stir biscuit mix, cold water and egg until blended. Stir in corn and chiles. Drop about 5 to 6 small spoonful's of batter into hot oil; fry 2-3 minutes, turning as necessary, until well browned. With slotted spoon, remove fritters from oil; drain on paper towels. Repeat with remaining fritters. Serve warm with salsa.

 

 

 

February 18, 2017

Spinach and Rice Casserole

2 tsp olive oil

1 can 98% fat-free cream of mushroom soup

3 medium carrots, chopped (1 1/2 c)

1 1/2 c uncooked instant brown rice

2/3 c chopped celery

1 tsp Italian seasoning

1 medium onion, chopped (1/2 c)

1/2 tsp pepper

1 clove garlic, finely chopped

1 c diced cooked ham

1 3/4 c water

3/4 c shredded reduced-fat cheddar cheese (3 oz)

2 boxes (9 oz ea) frozen chopped spinach,

1/4 c grated Parmesan cheese

thawed and drained

Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray. In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil. Bake 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.

Roasted Pork Tenderloin w/Sweet Pot, Pears*

1 pork tenderloin (1-1 1/4 lbs)

1/4 tsp coarse ground black pepper

2 tsp chopped fresh rosemary leaves

2 firm ripe small pears, unpeeled, cut into 6 wedges

1/2 tsp salt

1 medium sweet onion, halved crosswise, cut

1/2 tsp dried sage leaves, crushed

into thin wedges

1 large dark-orange sweet potato (l lb) peeled,

1 Tbs olive oil

cut into 1 1/2 inch pieces

fresh sage leaves, if desired

Heat oven to 450 degrees. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork. In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork. Bake 25-30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145 degrees, and vegetables are tender. Remove from oven; cover with foil and let stand 3 minutes before slicing. Cut pork into ½ -inch slices. Serve with vegetables. Garnish with fresh sage leaves.

Slow Cooker Tex-Mex Sloppy Joes

1 can (16 oz) spicy chili beans in sauce, undrained

1/4 c ketchup

1 lb extra lean (at least 95%) ground beef

1 tsp chili powder

1 c chopped green pepper

1/4 tsp pepper

1 c chopped red bell pepper

2 tsp fresh lime juice

1 c chopped onion

8 whole wheat burger buns

1 jalapeno chile, seeded, diced

Spray 3 1/2 - 4 quart slow cooker with cooking spray; set aside. Pour chili beans into medium bowl. With potato masher or fork, mash about half of the beans; set aside. In 12-inch skillet, cook beef, green and red bell peppers, onion and jalapeño chile over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Pour beef mixture into slow cooker. Add beans, ketchup, chili powder and pepper. Stir to thoroughly combine. Cover; cook on Low heat setting 2 ½ to 3 hours or until heated through. Stir in lime juice. Divide beef mixture among buns (about 1/2 cup each). Serve immediately.

 

Sesame Shrimp and Apple Salad*

8 uncooked large shrimp, peeled, deveined

1 tsp honey

wooden skewers

1/2 tsp toasted sesame oil

cooking spray

1/2 tsp reduced-sodium soy sauce

1/4 tsp salt

3 c baby lettuce leaves

freshly ground black pepper

1 granny smith apple, cut into thin matchsticks

2 tsp cider vinegar

1/2 red bell pepper, cut into thin matchsticks

1 tsp olive oil

Heat oven to 400 degrees. Line cookie sheet with cooking parchment paper or foil. Thread shrimp onto skewers, 2-4 per skewer. Spray shrimp evenly with cooking spray. Sprinkle with salt and pepper. Bake 5-8 minutes or until shrimp are pink. Meanwhile, in small bowl, beat vinegar, olive oil, honey, sesame oil and soy sauce with whisk until well blended. In large bowl, toss lettuce, apple and bell pepper with dressing. Divide salad evenly between two serving plates. Top each with shrimp.

February 11, 2017

Chicken Broccoli Cheddar Mac

16 oz fusilli pasta, uncooked

8 oz extra sharp white cheddar cheese, grated

4 Tbs olive oil

8 oz white American cheese slices, in small pieces

4 chicken breasts, cubed and seasoned with salt

4 oz mozzarella cheese, grated

and pepper

8 oz cream cheese, softened and diced

1/2 tsp ground dry mustard

2 Tbs flour

1 tsp white pepper

2 Tbs butter

2 c whole milk

4 c steamed broccoli florets

Cook cubed chicken in a medium skillet with olive oil until crispy and completely cooked. Steam broccoli and set aside. Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes. Drain and set aside. In the same pot, melt the butter. Whisk in the flour. Whisk flour and butter together for 1-2 minutes. Pour in milk and whisk until smooth. Add in dry mustard and white pepper. Heat milk until hot and then add in cream cheese. Stir until melted and smooth. Add in all grated cheese and blend until melted. Mix in the chicken and broccoli. Pour pasta into cheese sauce and mix well. Stir well and heat for 2-3 minutes.

Loaded Potato Soup*

1 pkg (12 oz) bacon

1 tsp salt

1 1/2 c chopped onion

1 tsp freshly ground black pepper

6 c chicken broth (two 32 oz cartons)

1 c diced cooked ham

2 lb baking potatoes, peeled, cubed

1 container (8 oz) sour cream

2/3 c butter

2 1/2 c shredded sharp cheddar cheese (10 oz)

3/4 c all-purpose flour

3/4 c sliced green onions

4 c milk

In a medium skillet, cook bacon over medium heat 6-7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon until almost tender. In a 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with the remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Sausage and Red Bean Skillet w/Biscuits

1 Tbs butter

1 can (14.5 oz) fire roasted diced tomatoes

1 lb bulk pork sausage

1 box (6.5 oz) cornbread muffin mix

1 c chopped yellow onion

1 c shredded sharp cheddar cheese (4 oz)

1/2 c chopped celery

2 Tbs milk

1/2 c chopped green bell pepper

1 Tbs sriracha sauce

1 tsp Cajun seasoning

1 egg

1/8 tsp ground cayenne pepper

2 green onions, thinly sliced

1 can (19 oz) dark red kidney beans, drained, rinsed

Heat oven to 400 degrees. In medium ovenproof skillet, melt butter over medium-high heat. Cook sausage, onion, celery, bell pepper, Cajun seasoning and red pepper in butter 8 -10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are softened. Stir in beans and tomatoes. Heat to boiling, stirring frequently; remove from heat. Meanwhile, in medium bowl, mix cornbread muffin mix, cheese, milk, Sriracha sauce and egg. Spoon tablespoonful’s over sausage mixture. Bake 12-15 minutes or until cornbread biscuits are cooked through and browned on top. Top with green onions.

Smothered Chicken Casserole*

1 Tbs oil

1 can (10 3/4 oz) cream of chicken soup

4 boneless skinless chicken thighs

1 1/4 c half-and-half

1/2 tsp garlic salt

1/2 tsp smoked paprika

1/4 tsp pepper

2 c frozen broccoli florets, cut into smaller pieces

6 oz uncooked angel hair pasta

3 slices precooked bacon, crumbled

Heat oven to 350 degrees. Spray 2 1/2 -quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8-10 minutes, turning once, until golden brown and juice of chicken is clear, and when thickest part is no longer pink. Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli. Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10-15 minutes or until sauce bubbles.

February 4, 2017

Stuffed Baby Portabella Mushrooms

2 pkg (5oz ea) fresh baby portabella mushrooms

BOURSIN CHEESE SAUCE:

or large regular white mushrooms

1 garlic clove, crushed

2 Tbs butter or margarine

2 1/2 oz butter, softened

3/4 c finely chopped red onion

6 oz cream cheese, softened

1 c frozen chopped broccoli, thawed, drained, minced

1 Tbs grated fresh Parmesan cheese

1/4 c garlic and herb bread crumbs

1 tsp fresh dill minced or 1/4 tsp dried

1 c Boursin cheese (see right)

1/8 tsp dried marjoram

1/2 tsp dried basil leaves

1/8 tsp dried basil

1/2 tsp dried oregano leaves

1/4 tsp chives, minced

1/2 tsp garlic salt

dash black pepper

1/2 tsp pepper

1/8 tsp dried thyme

1 Tbs chopped roasted red bell peppers (from a jar)

2 tsp minced fresh parsley

BOURSIN CHEESE SAUCE: First, mix the cheeses, butter and garlic, then add the remaining ingredients and mix well. Pack into tight container and chill until ready for inclusion in mushrooms. STUFFED MUSHROOMS: Heat oven to 350 degrees. Carefully remove stems from mushrooms. Chop enough stems for 1/2 cup. In a 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, boursin cheese sauce, basil, oregano, garlic salt and pepper. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in an ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces. Bake uncovered 12-15 minutes or until filling is light golden brown.

Spicy Spinach Artichoke Dip

1 box (9 oz) frozen chopped spinach, thawed and

1/4 c chili garlic sauce

drained

12 c sour cream

2 slices bacon, chopped

1 can or jar (14 oz) artichoke hearts, drained and

2 c thinly sliced sweet onions

coarsely chopped

1 serrano chile, seeded, finely chopped (1 Tbs)

1/3 c shredded parmesan cheese

1 pkg (8 oz) cream cheese, softened

crackers, crostini or vegetables, as desired

Heat oven to 350 degrees and spray a 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside. Spray a 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7-9 minutes, stirring occasionally, until onions are caramelized. Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes. Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20-25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

Slow Cooker Candied Spiced Nuts

1 1/2 c granulated sugar

3 tsp vanilla

1/2 c packed light brown sugar

2 c almonds

1 1/2 Tbs ground cinnamon

2 c cashews

2 egg whites

2 c pecans

Spray a 4-5-quart slow cooker with cooking spray. In large bowl, stir together sugars and cinnamon. Set aside. In small bowl, beat egg whites and vanilla until a little frothy. Place nuts in slow cooker. Pour egg white mixture over nuts, and stir until nuts are evenly coated. Sprinkle cinnamon sugar over nuts, and stir until nuts are all coated well. Cover; cook on Low heat setting 3 hours, stirring every 20 minutes. When 20 minutes are left, pour 1/4 cup water into slow cooker, and stir. When cooking time is up, spread nuts on cookie sheet to cool until dry.

Fully Loaded Deviled Eggs*

12 eggs

1/2 tsp garlic powder

1 tsp vegetable oil

1/2 pinch onion powder

1 small onion, chopped

1/8 tsp lemon pepper seasoning

1/4 c sour cream

1 Tbs bacon bits, or to taste

2 Tbs mayonnaise

1 c finely shredded sharp cheddar cheese

1 Tbs ranch dressing, or to taste

1/4 tsp paprika, or as needed

1 1/2 tsp Dijon mustard

Place eggs into a large pot and just cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10-12 minutes. Drain the boiling water and place under running cold water. Continue until eggs are fully chilled, 10-15 minutes. Peel eggs. Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in bacon bits and cheddar cheese. Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

January 28, 2017

Beef Burrito Skillet

(28 Jan 17)

1 lb lean ground beef

4 flour tortillas (6 in) cut into 1 1/2 in pieces

1 pkg (1 oz) taco seasoning mix

1 c Mexican style shredded four cheese

1 can (15.5 oz) red kidney beans, rinsed

1/3 c sour cream

1 c thick and chunky salsa

1 large green onion, chopped

1 c water

In a large skillet, brown the beef on medium-high heat, drain. Add the seasoning mix, beans, salsa and water and stir, bringing to a boil and simmer on medium-low for 5 minutes. Stir in the tortilla pieces, and top with the cheese. Remove from the heat and cover, letting it stand for 5 minutes or until the cheese is melted. Top with sour cream and green onion.

Easy Cheesy Barbequed Sloppy Joes

(28 Jan 17*)

1 lb lean ground beef

3/4 c barbeque sauce

1 green pepper, chopped

4 hamburger buns

1/4 c onion, chopped

4 slices American cheese

Brown meat in a large skillet, drain. Add the green pepper and onions, cook and stir until tender-crisp, about 5 minutes. Stir in barbeque sauce, cook 5 minutes or until heated through, stirring occasionally. Fill buns with the mixture and top with a slice of cheese on each.

Best Ever Meatballs

(28 Jan 17)

2 lbs ground beef

1 1/4 c water

1 pkg (6 oz) stuffing mix for chicken

2 eggs

Heat oven to 400 degrees. Line two 15x10 inch pans with aluminum foil, and spray with cooking spray. Mix the ingredients until just blended; and shape into 32 1/2 inch balls, using a quarter cup for each. Place in the prepared pans, and bake 16-18 minutes or until done. Serve with your favorite sauce and pair with your preferred noodles or pasta.

Maple Bacon Beer Burger

(28 Jan 17*)

1 lb ground beef

4 slices cheddar cheese

1/4 c beer

4 slices extra thick Maplewood bacon, cut in

2 Tbs Worcestershire sauce

half and cooked crisp

4 whole wheat hamburger buns, split

Combine ground beef and Worcestershire sauce in a medium bowl, mixing thoroughly. Shape into four 1/2 inch thick patties. Grill or cook on the stove top at medium heat, covered 8-10 minutes. About 2 minutes before burgers are done, place buns, cut side down on the heating surface, toast. Then add cheese, and melt. Place burgers on the buns, add the crisp bacon slices and close sandwiches.

January 21, 2017

Potato Crunchy Tenders

(21 Jan 17)

1/2 c vegetable oil, for frying

2 tsp salt

1 1/2 c milk

2 tsp ground black pepper

1 egg

1 1/2 lbs chicken tenders

1 pkg (7.6 oz) garlic flavored mashed potatoes

Heat the oil in a large skillet over medium heat. While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt and pepper. Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil and fry until golden brown. This should take 7-10 minutes. Remove from the oil and drain on paper towels.

Roast Sticky Chicken-Rotisserie Style

(21 Jan 17*)

4 tsp salt

1/2 tsp cayenne pepper

2 tsp paprika

1/2 tsp black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried thyme

2 onions, quartered

1 tsp white pepper

2 (4 lb) whole chickens

In a small bowl, mix together all of the seasonings. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with a paper towel. Rub each chicken inside and out with the spice mixture. Place one onion into the cavity of each chicken. Place chickens in a resealable bag, or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours. About 5 hours before serving, preheat oven to 250 degrees. Place the chickens in a roasting pan. Bake uncovered for about 5 hours, to a minimum internal temperature of 185 degrees. Let the chickens stand for 10 minutes before carving.

Buffalo Chicken Wings

(21 Jan 17)

1/2 c all-purpose flour

HOT SAUCE MIXTURE:

1/4 tsp paprika

1/4 c butter

1/4 tsp cayenne pepper

1/4 c hot sauce

1/4 tsp salt

1 dash ground black pepper

10 chicken wings/drummets

1 dash garlic powder

oil for frying

ranch dressing or other dipping sauce

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60-90 minutes. Heat oil in a deep fryer or deep skillet to medium high (375 degrees). The oil should be just enough to cover the wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10-15 minutes, or until parts of wings begin to turn brown. Remove, drain, and place them in a serving bowl, adding the hot sauce mixture and stir to coat. Serve, and present with ranch dressing or other dipping sauce.

Rice Crispy Chicken Nuggets

(21 Jan 17*)

1 egg

1/4 c olive oil

salt and ground black pepper, to taste

2 Tbs butter

2 1/2 c crispy rice cereal, crushed

APRICOT SAUCE:

1 1/4 lb skinless boneless chicken breasts, cut

1/2 c apricot preserves

into 20 pieces

2 Tbs water

Beat egg, salt and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in the egg mixture. Press chicken pieces into cereal until coated. Heat oil and butter together in a skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes. Whisk preserves and water together in a saucepan over medium-low heat until heated through and smooth, 2-3 minutes. Serve apricot sauce with the chicken nuggets.

January 28, 2017

Beef Burrito Skillet

(28 Jan 17)

1 lb lean ground beef

4 flour tortillas (6 in) cut into 1 1/2 in pieces

1 pkg (1 oz) taco seasoning mix

1 c Mexican style shredded four cheese

1 can (15.5 oz) red kidney beans, rinsed

1/3 c sour cream

1 c thick and chunky salsa

1 large green onion, chopped

1 c water

In a large skillet, brown the beef on medium-high heat, drain. Add the seasoning mix, beans, salsa and water and stir, bringing to a boil and simmer on medium-low for 5 minutes. Stir in the tortilla pieces, and top with the cheese. Remove from the heat and cover, letting it stand for 5 minutes or until the cheese is melted. Top with sour cream and green onion.

Easy Cheesy Barbequed Sloppy Joes

(28 Jan 17*)

1 lb lean ground beef

3/4 c barbeque sauce

1 green pepper, chopped

4 hamburger buns

1/4 c onion, chopped

4 slices American cheese

Brown meat in a large skillet, drain. Add the green pepper and onions, cook and stir until tender-crisp, about 5 minutes. Stir in barbeque sauce, cook 5 minutes or until heated through, stirring occasionally. Fill buns with the mixture and top with a slice of cheese on each.

Best Ever Meatballs

(28 Jan 17)

2 lbs ground beef

1 1/4 c water

1 pkg (6 oz) stuffing mix for chicken

2 eggs

Heat oven to 400 degrees. Line two 15x10 inch pans with aluminum foil, and spray with cooking spray. Mix the ingredients until just blended; and shape into 32 1/2 inch balls, using a quarter cup for each. Place in the prepared pans, and bake 16-18 minutes or until done. Serve with your favorite sauce and pair with your preferred noodles or pasta.

Maple Bacon Beer Burger

(28 Jan 17*)

1 lb ground beef

4 slices cheddar cheese

1/4 c beer

4 slices extra thick Maplewood bacon, cut in

2 Tbs Worcestershire sauce

half and cooked crisp

4 whole wheat hamburger buns, split

Combine ground beef and Worcestershire sauce in a medium bowl, mixing thoroughly. Shape into four 1/2 inch thick patties. Grill or cook on the stove top at medium heat, covered 8-10 minutes. About 2 minutes before burgers are done, place buns, cut side down on the heating surface, toast. Then add cheese, and melt. Place burgers on the buns, add the crisp bacon slices and close sandwiches.

January 21, 2017

Potato Crunchy Tenders

(21 Jan 17)

1/2 c vegetable oil, for frying

2 tsp salt

1 1/2 c milk

2 tsp ground black pepper

1 egg

1 1/2 lbs chicken tenders

1 pkg (7.6 oz) garlic flavored mashed potatoes

Heat the oil in a large skillet over medium heat. While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt and pepper. Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil and fry until golden brown. This should take 7-10 minutes. Remove from the oil and drain on paper towels.

Roast Sticky Chicken-Rotisserie Style

(21 Jan 17*)

4 tsp salt

1/2 tsp cayenne pepper

2 tsp paprika

1/2 tsp black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried thyme

2 onions, quartered

1 tsp white pepper

2 (4 lb) whole chickens

In a small bowl, mix together all of the seasonings. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with a paper towel. Rub each chicken inside and out with the spice mixture. Place one onion into the cavity of each chicken. Place chickens in a resealable bag, or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours. About 5 hours before serving, preheat oven to 250 degrees. Place the chickens in a roasting pan. Bake uncovered for about 5 hours, to a minimum internal temperature of 185 degrees. Let the chickens stand for 10 minutes before carving.

Buffalo Chicken Wings

(21 Jan 17)

1/2 c all-purpose flour

HOT SAUCE MIXTURE:

1/4 tsp paprika

1/4 c butter

1/4 tsp cayenne pepper

1/4 c hot sauce

1/4 tsp salt

1 dash ground black pepper

10 chicken wings/drummets

1 dash garlic powder

oil for frying

ranch dressing or other dipping sauce

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60-90 minutes. Heat oil in a deep fryer or deep skillet to medium high (375 degrees). The oil should be just enough to cover the wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10-15 minutes, or until parts of wings begin to turn brown. Remove, drain, and place them in a serving bowl, adding the hot sauce mixture and stir to coat. Serve, and present with ranch dressing or other dipping sauce.

Rice Crispy Chicken Nuggets

(21 Jan 17*)

1 egg

1/4 c olive oil

salt and ground black pepper, to taste

2 Tbs butter

2 1/2 c crispy rice cereal, crushed

APRICOT SAUCE:

1 1/4 lb skinless boneless chicken breasts, cut

1/2 c apricot preserves

into 20 pieces

2 Tbs water

Beat egg, salt and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in the egg mixture. Press chicken pieces into cereal until coated. Heat oil and butter together in a skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes. Whisk preserves and water together in a saucepan over medium-low heat until heated through and smooth, 2-3 minutes. Serve apricot sauce with the chicken nuggets.

January 14, 2017

Beer Pizza

(14 Jan 17)

1 Tbs olive oil

1 c beer

1/2 lb pepperoni sausage, diced

1 clove garlic, minced

1 lb bacon, diced

1 tsp dried oregano

1 can (4 oz) sliced mushrooms, drained

1/2 tsp dried thyme

1 onion, chopped

1/2 tsp salt

1 green bell pepper, chopped

2 unbaked pizza crusts

1 can (28 oz) tomato sauce

1 pkg (8 oz) shredded mozzarella cheese

Preheat the oven to 450 degrees. Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes until tender. In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with the garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the two pizza crusts, and top with cheese. Bake 20-25 minutes in the oven until the cheese is melted and the crust is golden brown.

Hot Ham and Cheese Swirls

(14 Jan 17)

2 1/2 c biscuit mix

2 Tbs honey

3/4 c milk

1/4 lb (6 slices) deli ham

2/3 c mayonnaise

1 c cheddar cheese, grated

2 Tbs Dijon or whole grain mustard

Heat oven to 375 degrees, and grease a 13x9-inch baking dish. In a medium bowl, stir biscuit mix and milk to form a thick dough. Dump out onto a floured surface and use a floured rolling pin to roll into a large rectangle, about 1/4 inch thick.  In a small bowl, beat mayonnaise, mustard and honey with a whisk to make the sauce. Spread a few spoonfuls of sauce on dough and top with the ham and cheese.  Starting with one long end, tightly roll up dough. Use a sharp knife to cut into 8 equal rolls. Place rolls in the baking dish, cut side down. Bake 20-25 minutes or until golden. Serve immediately with remaining honey mustard sauce. 

Sweet and Salty Caramel Popcorn

(14 Jan 17*)

1 tsp baking soda

2 1/2 c brown sugar

2 tsp vanilla extract

2 c butter

1 Tbs vegetable oil, or as needed

1 c light corn syrup

1 c un-popped popcorn

1 tsp cream of tartar

1 c chopped strawberry licorice twists

sea salt, to taste

2 c broken small pretzels

Line two large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside. Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving un-popped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn. Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees, which could take up to 10 minutes. Remove caramel from heat, stir in vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes. Break popcorn mixture into chunks, store in airtight containers.

Southwest Dipping Sauce

(14 Jan 17)

1/2 c mayonnaise

1/4 tsp salt

2 tsp ketchup

1/8 tsp dried oregano

2 Tbs cream-style horseradish sauce

1 pinch ground black pepper

1/4 tsp paprika

1 pinch cayenne pepper

In a small bowl, stir together the ingredients, blending well. Refrigerate until needed. Serve with your favorite chips and crackers.

Simple Bean Dip

(14 Jan 17*)

1 can (16 oz) refried beans

1 tomato, chopped fine

1 pkg (1.25 oz) taco seasoning mix

1 c cheddar cheese, shredded

In a medium saucepan over medium heat, mix the refried beans, taco seasoning, and tomato. Allow the mixture to simmer about 20 minutes, stirring occasionally. Spoon dip into a medium serving bowl and top with the cheese. Serve warm with tortilla chips.