Friday, December 30, 2011

DC Cupcakes New Year's Eve Strawberry Champagne Sparkler Cupcakes

Recipe created by Sophie Kallinis LaMontagne and Katherine Kallinis

Servings: Serves 12
Ingredients
Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per Champagne flute)

1/2 cup fresh strawberries , diced
1/2 cup good Champagne (sweet rose Champagne suggested)
2 1/2 cups flour , sifted
1/2 tsp. baking powder , sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs , at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean(NOTE: move down to next line...see edits to other recipe)
1 1/4 cups whole milk , at room temperature

Champagne Buttercream Frosting

16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner's sugar , sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/2 cup good Champagne (sweet rose Champagne suggested)

Strawberry Layer

24 fresh strawberries
1 cup good Champagne (sweet rose Champagne suggested)

Chocolate Ganache

2 cups high-quality semisweet chocolate chips
1 cup heavy cream

Directions
For Serving:

12 glass Champagne flutes

12 long spoons

12 indoor-safe sparkler candles

Step 1: Baking the Mini Strawberry Champagne Cupcakes

Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.

Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.

Sift together the flour, baking powder and salt in a bowl.

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Gently fold in the diced Champagne-soaked strawberries, just until incorporated.

Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.

Step 2: Making the Champagne Buttercream Frosting

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.

Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.

Step 3: Preparing the Strawberries

Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.

Step 4: Making the Chocolate Ganache

Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)

Step 5: Assembling Layers in Champagne Flutes

Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries, and a drizzle of chocolate ganache. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final "Georgetown Cupcake signature swirl" of Champagne buttercream frosting, and top with a final drizzle of chocolate ganache.

Step 6: Serving

Insert 1 indoor-safe sparkler candle in the top of each glass. Light the candles at midnight, serve with spoons, and enjoy!

Sunday, December 25, 2011

Oreo Cupcakes

Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

Friday, December 23, 2011

Easy Beef Stew

1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons vegetable oil
2 (10.5 ounce) cans Campbell's® Condensed Beef Broth
1 cup water
1 teaspoon dried thyme leaves, crushed
6 medium carrots, cut into 1-inch pieces
4 medium potatoes, cut into quarters

Directions:
1. Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.

2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.

3. Stir the broth, water, and thyme in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.

4. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally.

Wednesday, December 21, 2011

Fried Rice

Ingredients:
5 cups cooked leftover white rice (that’s at least 1 day old)
1 medium onion (diced)
6 cloves garlic (minced)
2 eggs (beaten)
1 cup frozen peas and carrots (thawed)
½ tablespoon tumeric
Soy sauce (to serve)
2 tablespoons oil (for frying)

Directions:
Step 1: Add a little bit of oil or cooking spray to a heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
Step 3: Serve with soy sauce.

Sunday, December 18, 2011

Kung Pao Chicken

Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Directions:
Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Friday, December 16, 2011

Chicken

Ingredients:
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

Sauce-
3 tablespoons honey
2 tablespoons sugar
Salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Directions:
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown

Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Wednesday, December 14, 2011

Butternut Squash and Sage Soup Recipe

Servings: 6 servings
Ingredients
1 large butternut squash, peeled, seeded, and cubed
3 tablespoons olive oil
salt, for seasoning
pepper, for seasoning
1 1/2 tablespoons butter
1 large onion, diced
6 cups chicken broth
20 sage, leaves, fresh
Directions:

1. Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, sprinkle with salt and pepper.

2. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized and fork-tender; set aside.

3. In a large stockpot, heat 1/2 tablespoon butter and the remaining oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and tender, about 10 minutes.

4. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30. Remove from heat.

5. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

6. Heat 1 tablespoon butter in small skillet. Add sage and cook until crisp.

7. Remove and drain on paper towels. Reserve butter in skillet.

8. Divide soup among 6 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Sunday, December 11, 2011

Zucchini Fries

Ingredients
3 medium zucchini
1/2 cup Parmesan cheese, grated
2 large eggs
1 1/2 cup breadcrumbs
3/4 teaspoon salt
oil for frying

Directions:
1. Cut the zucchini lengthwise into thin strips.
2. Pour oil into a large frying pan to a depth of two inches. Heat over medium heat.
3. Lightly beat the eggs in a medium size bowl. In a separate medium-sized bowl, stir together parmesan, breadcrumbs and salt.
4. Dip the zucchini strips in the egg, allowing any excess to drip off. Roll the egg-covered strips into the breadcrumb mixture, making sure they are completely coated.
5. When the oil is hot (about 350 degrees F), fry the zucchini strips in batches until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain.
6. Sprinkle with remaining parmesan and serve.

Friday, December 9, 2011

Olive Garden Parmesan Crusted Chicken

Yield: 4 servings

1 cup plain bread crumbs
2 tablespoons flour
1/4 cup Kraft Parmesan cheese
1 cup milk
6 thick pieces of chicken breast strips or chicken tenders
vegetable oil for frying
2 cups dry bow tie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white table wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoons salt
1/8 teaspoons basil leaves
3/4 cup mild, finely grated Asiago cheese

Prepare pasta according to package directions. Wash and dry chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in a dish for dipping. Dip chicken in breadcrumb mixture, then in milk, and then back in breadcrumbs. Place in frying pan with heated oil and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter; add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt; stir well. Add wine and blend. Immediately add half and half and sour cream; stir. When mixture is smooth, add grated cheese; stir until melted. Finally, sprinkle fresh basil in the sauce and stir lightly. Remove from heat.

GARNISH:
4 broccoli florets (lightly steamed)
2 white mushrooms, quartered and lightly steamed
1/4 teaspoon crushed red pepper

ASSEMBLY:
Place 2 cups pasta in an individual pasta dish. Spoon about 1/2 – 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan chicken on pasta and sprinkle red crushed pepper. Add grated Parmesan cheese if desired.

Wednesday, December 7, 2011

Oven Fried Chicken

400g chicken breast strips (skinless & boneless)
35 Ritz crackers
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
2 Tablespoons butter or margarine
3 Tablespoons milk
1 large or 2 medium egg(s)

Preheat oven 180 Celsius / 375 Fahrenheit. Lightly grease a baking dish. Crush Ritz crackers into fine crumbs Mix in salt, paprika, and black pepper with crackers crumbs. In a separate bowl beat egg(s) and add milk. Melt butter or margarine. Dip chicken in milk/egg mixture then coat in crackers mixture. Put chicken in baking dish and drizzle melted butter or margarine over chicken. Put in oven for 45-60 minutes.

Sunday, December 4, 2011

Buca di Beppo’s Chicken with Lemon

Yield: 4 servings.
1 large egg
1 Tablespoon lemon juice
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 skinned and boned chicken breast halves
1/4 cup butter or margarine, melted
1 1/2 to 2 teaspoons chicken flavored granules
1/2 cup hot water
1 Tablespoon capers
Lemon wedges

1) Combine egg and 1 tablespoon lemon juice in a small bowl; beat well with a whisk.

2) Combine flour, garlic powder, and paprika in a small bowl; stir well.

3) Put chicken breast between two sheets of waxed paper. Pound until the chicken is flattened and even in thickness.

4) Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in melted butter in a large skillet over medium high heat 2 to 3 minutes on each side.

5) Dissolve bouillon in hot water. Add bouillon mixture and 2 tablespoons lemon juice to chicken. Bring to a boil; cover, reduce heat, and simmer 10 – 15 minutes or until chicken is done.

6) Plate. Garnish with capers and lemon slices.

Friday, December 2, 2011

Potato Salad

Yield: 8 to 10 servings.
1 1/2 lb. boiled potatoes
1/2 cup white onion, chopped fine
2 boiled eggs, diced
1 large dill or sour pickle
1 cup green peas (frozen or canned)
1 cup meat (can be ham, turkey, corned beef, any type of left over beef, corned beef is my favorite)
2 carrots (optional)
3/4 cup mayonnaise
Peel and boil potatoes cooking until tender. If you desire to have carrot in your salad add a couple of peeled carrots halfway through the potato cooking process. In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite sized pieces and placing in a bowl. Add finely chopped onions, and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.
This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really add the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.

Wednesday, November 30, 2011

Grilled Chicken Oriental Salad

Yield: 2 entree sized salads
6-8 cups romaine lettuce
2 chicken breasts
1/2 cup crispy rice noodles
1/2 cup sliced almonds
2 tablespoons shredded carrots
2 tablespoons olive oil
salt and pepper


Grill chicken breasts, by first placing into plastic wrap, and gently pounding them to about 3/8 of an inch thick. If you have a grill you can use a grill to cook your chicken breasts. You can also cook the chicken breasts in a skillet, add olive oil to a skillet and heat on medium heat. Season chicken breasts with salt and pepper, and cook for approximately 5 to 7 minutes on each side. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.

Toast almonds by placing in a small skillet over medium heat, watch almonds carefully, there is a fine line between toasted almonds and burnt almonds. Shake pan gently and when you begin to smell the almonds they are toasting, allow them to toast for a few seconds more and immediately place almonds onto a paper towel and allow them to cool for a moment or two.

Assemble salads by first putting down the lettuce, I use about 3 to 4 cups of lettuce, add the shredded carrot, 1/4 cup crispy rice noodles, 1/4 cup toasted almonds, and then place on sliced chicken. Serve with Oriental Salad Dressing.



Dressing


This recipe is filed in

* Copycat Restaurant Recipes
o CopyKat Recipes
o Salad Dressings

and has these ingredients

* Applebee's
o Applebee's Recipes

Applebee’s Oriental Salad Dressing
July 11, 2010
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I have to admit that the Applebee’s Oriental Salad Dressing had me stumped, and stumped for a long time. I love the sweet almost smoky flavor of the Applebee’s Oriental Salad Dressing, I haven’t been able to go into that restaurant and not order extra salad dressing each time I went. So began the experimenting on the Applebee’s Oriental Salad Dressing. This salad dressing is a variation on vinaigrette; vinaigrettes are made with vinegar, oil, seasonings, and Dijon mustard. Since this dressing was creamy, adding mayonnaise gives this dressing creaminess. Now for the oil, we are using regular sesame oil, and a toasted sesame oil. Using all sesame toasted oil over powers the salad dressing, so you just want to use a touch of the dressing for an enhanced flavor.

Applebee’s Oriental Salad Dressing

Yield: approximately 3/4 cup.
1/4 cup Mayonnaise
4 tablespoons Rice Wine Vinegar
2 tablespoons sugar
2 tablespoons sesame seed oil
1 teaspoon toasted sesame seed oil
1 teaspoon Dijon mustard

In a medium sized bowl combine sugar, and rice wine vinegar, and mix until sugar is completely dissolved. Add remaining ingredients and stir until well blended. Refrigerate salad dressing in a covered container for up to one week.

A couple of notes about the ingredients, the rice wine vinegar is carried in most grocery stores, be careful not to purchase the seasoned rice wine vinegar, as it is sweetened, and a salad dressing made with that makes the dressing way too sweet. The sesame oil can be found in the regular section of the oils in a grocery store. Now the toasted sesame oil look in the Oriental section of your grocery store.

Sunday, November 27, 2011

Roasted New Potatoes

new potatoes
good quality olive oil
kosher salt

You can use as many potatoes as desired, if they are small I generally have at least 3 per person. Preheat your oven to 450 degrees. Wash potatoes, pierce and place in long oblong dish (I like glass the best but you can use aluminum). Coat potatoes with a good quality olive oil and turn potatoes to distribute, make sure there is some excess in the bottom of the pan also. Spread kosher salt over all and roast potatoes, turning occasionally for 1 – 1 1/2 hours.

Friday, November 25, 2011

Pot Roast

cooking oil
1 pot roast – medium sized
1 large onion, chopped or sliced
1 tsp. minced garlic (or powdered)
salt & pepper to taste
1 can tomatoes
2 bay leaves
3/4 – 1 cup brown sugar ( more depending on your taste preference)
1 can mushrooms if desired

Put some cooking oil in the bottom of a stock pot or large saucepan (one with a lid) and heat. Once oil is hot add the pot roast. Be sure to brown well on all sides and edges as this will help keep in the juices. Once meat has browned nicely add the onions & garlic. Sprinkle meat with enough salt & pepper to your desired taste on all sides. Once onions have cleared slightly, add the remaining ingredients. Stir to mix all and just taste the liquid. If it does not taste sweet enough for you add more brown sugar. Cover with a lid and turn heat down to medium on a propane stove and 8 on an electric. Let cook for 3- 3 1/2 hrs or until meat is no longer pink inside. Be sure that you turn the meat every 15 – 20 minutes and stir the sauce over the meat and around it to avoid it sticking. When finished cooking the meat will be very tender and you will have a thick but sweet chunky gravy.

Wednesday, November 23, 2011

Twice Baked Potatoes

Yield: 4 servings.

3 – 4 Large baking potatoes
1 small can Campbell’s Cream of Mushroom Soup
1 lb. crisply fried and crumbled hickory smoked bacon
2 cups shredded medium to sharp cheddar cheese
1 1/2 to 2 cups of Daisy Sour Cream
Handful of fresh, finely minced chives
Salt & pepper to taste

Bake potatoes, wrapped in foil until fork tender. Cool at room temperature for an hour or so. Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later. Add sour cream, soup, bacon and more than half of the cheese to potaoes in bowl. Whip with electric mixer until barely blended. Fold in chives and bacon. Scoop mixture back into the potato shells and top with rest of cheese. Bake in oven at 375 until bubbly and browned.

Sunday, November 20, 2011

Slow-Cooked Country Ribs

3 pounds country style pork ribs
1 cup water
1/2 cup ketchup
1 medium onion, chopped
2 tablespoons vinegar
1 tablespoon sugar
4 teaspoons Worcestershire Sauce
1 teaspoon salt
1 teaspoon ground mustard
1 beef bouillon cube
1/4 teaspoon paprika
1/4 teaspoon pepper


Place ribs in a slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.

Friday, November 18, 2011

Outback Steakhouse Steamed Green Beans

1 pound fresh green beans - french style are best
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon Maggi seasoning - you can substitute with soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
Instructions
Steam green beans in either a steamer or your microwave until they are just done, you want them still firm. In my microwave it takes about 2 minutes to steam up the green beans, while the green beans are steaming, begin your seasoned butter sauce.

In a small saucepan over medium-low heat add 1/2 cup butter, 1/2 teaspoon Maggi seasoning, brown sugar, garlic powder, salt, and pepper. Stir until the brown sugar is completely dissolved. When the green beans are done, place in a bowl. Add about half of the butter mixture, in the bowl, and add the fresh steamed greens in the bowl. Stir the green beans until they are coated with the butter seasoning.

Wednesday, November 16, 2011

Strawberry Champagne Slushies

makes approximately six servings


Ingredients:
- 1 16 oz container fresh strawberries, hulled
- 1 750 ml bottle champagne or sparkling wine
- 2 tablespoons honey

Begin by dividing bottle of sparkling wine; pour half into a blender, then pour other half into a large glass, cover and set aside in the refrigerator. Add strawberries and honey to blender and blend until all chunks have disappeared. Pour mixture into ice cube trays and freeze until completely solid. Once ice cubes have formed, remove them from the trays and return to blender. Add remaining champagne and blend until a thick, slushie consistency has formed. Pour into champagne glasses and serve.

Recipe taken from here.

Sunday, November 13, 2011

Pumpkin Pie Milkshake

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.

Friday, November 11, 2011

Chicken Noodle Soup

1/2 cup onion chopped
1 cup carrots chopped
1 cup celery chopped
2 TBS olive oil
3 32 oz. boxes of chicken broth
2 cups shredded chicken
1 pound egg noodles
1 can cream of chicken soup
2 TBS fresh parsley
Salt and Pepper to taste

In a large pot, add olive oil and add onions, carrots and celery. Cook until soft. Add chicken broth and bring to a boil. Add egg noodles and cook as directed on package. Add chicken, cream of chicken soup and parsley. Add salt and pepper to taste.

Wednesday, November 9, 2011

Cinnamon Roasted Almonds

Ingredients:
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon

Supplies:
large cookie sheet with sides (or two 9x13 pans)
no-stick cooking spray (Pam), oil or shortening for greasing cookie sheet
medium and small mixing bowls
fork
wide spatula or mixing spoon

Also preheat your oven to 250 F.

Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.

Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

In a small mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.

Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating--or just leave them and enjoy them later after they're roasted.

Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening.

Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they're in one layer. You may need to use two pans if your cookie sheet isn't big enough.

Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals).

A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.

After an hour of roasting, allow them to cool. Keep them stored in an airtight container.

Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat

Sunday, November 6, 2011

Chicken Tortilla Bake

3 cups chicken, cooked, shredded
2 cans (4 oz. each) green chilies, chopped
1 cup chicken broth
1 can (10 ¾ oz.) condensed Cream of Mushroom soup, undiluted
1 can (10 ¾ oz.) condensed Cream of Chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups (8 oz.) cheddar cheese, shredded, divided

Directions:
1. In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.

2. Warm tortillas according to package directions.

3. Layer half of the tortillas on the bottom of a greased 13" x 9" x 2" baking pan, cutting to fit pan if desired.

4. Top with half of the chicken mixture and half of the cheese.

5. Repeat layers and bake, uncovered, at 350º F for 30 minutes.

Wednesday, November 2, 2011

Los Angeles City School Old-Fashioned Crumb Cake

Recipe taken from the L.A. Times Food Section

2 1/2 cups flour

1 cup brown sugar

1 cup granulated sugar, packed

1 teaspoon salt

1 teaspoon nutmeg

3/4 cup oil

2 teaspoons cinnamon

1 teaspoon baking soda

1 egg

1 cup buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix. Spoon batter into greased 13x9-inch baking pan. Sprinkle with 1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.

8 to 10 servings. Each of 10 servings: 398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57 grams carbohydrates; 4 grams protein; 0.08 gram fiber.

Sunday, October 30, 2011

Iced Pumpkin Cookies

2 1/2 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla

Icing:
2 cups confectioners sugar
3 Tablespoons milk
1 Tablespoon melted butter
1 teaspoon vanilla

Directions:

1. Preheat oven to 350°, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt...set aside.

2. In a medium bowl, cream together the 1/2 cup softened butter and sugar. Add pumpkin, egg, and 1 teaspoon of vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoon, flatten slightly.

3. Bake for 15-20 minutes. Cool cookies, then drizzle glaze with fork.

4. To make glaze, combine the confectioners sugar, milk, butter, and vanilla. Add milk as needed to achieve drizzling consistency.

Wednesday, October 26, 2011

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Saw these here.

For cupcakes

2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting

1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions

1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.

2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.

3. Stir in the flour mixture, mixing until just incorporated.

4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.

5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.

7. Once the cupcakes are cool, frost with the cream cheese icing.

Sunday, October 23, 2011

Caramel Apples

6 medium apples
6 wooden sticks
½ lb. caramels
3 Tbsp. canned milk or water

Directions:
1. Wash and dry the apples. Place the wooden sticks into each apple.

2. Place caramels in a medium saucepan. Pour the milk or water over them and melt on low heat, stirring constantly until smooth.

3. Dip apples immediately in melted caramel, coating them evenly.

4. Place the caramel-coated apples on wax paper to refrigerate for a couple of hours.

Wednesday, October 12, 2011

Pumpkin Monkey Bread


I found the recipe here.

For the dough:
3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast
For the coating:
1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted
For the glaze:
2/3 cup powdered sugar
1-2 Tbsp pure maple syrup
In a large bowl, whisk together the flour, salt, and spices.

In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.

Sunday, October 9, 2011

Chicken Pasta with Artichoke Hearts

4 cups pasta, cooked
1 (6 oz.) jar marinated artichoke hearts, undrained, coarsely chopped
3 boneless skinless chicken breasts, cut into bite-sized pieces
3 cups mushrooms, sliced
¾ cup reduced fat, low sodium chicken broth
½ cup dry white wine
1 Tbsp. cornstarch
salt and pepper, to taste

Directions:
Cook and drain pasta as directed.

Drain liquid from artichokes into a large nonstick skillet and heat over medium heat.

Add chicken and cook for 3 minutes, stirring occasionally.

Add mushrooms and cook 4-6 minutes or until chicken is no longer pink.

Add artichokes to chicken.

Combine broth, wine and cornstarch and mix well. Gradually add broth mixture to chicken bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.

Toss with pasta, salt and pepper to taste, sprinkle with parsley and serve.

Wednesday, October 5, 2011

Lion House Dinner Rolls

2 cups warm water (110 to 115° F)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cup all-purpose flour or bread flour
1/2 cup butter, melted

Directions:
In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.


Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.


Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Sunday, October 2, 2011

Boneless Buffalo Wings

oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter


Directions
1. Heat oil in a deep-fryer or large saucepan to 375 degrees F.

2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.

3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.

4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Wednesday, September 28, 2011

Homemade Grape Juice

Ingredients and Equipment
Grapes!
Spoons and Ladles
Sugar (optional) 0-3 cups depending on taste
Strainers - a jelly strainer and/or cheesecloth are needed.
Jar grabber (to pick up the hot jars)
At least 1 large pot
1 Water Bath Canner (a huge pot to sanitize the jars after filling
Ball Jars
Lids
Rings

Directions:
1. Pick your grapes (or buy them from a store, farmers market, etc.)

2. An average of 25 pounds of grapes is needed per canner load of 7 quarts of grape juice. Or to make 9 pints of juice, you'll need an average of 16 pounds of grapes.

3. Wash the jars and lids. You can just stick them in the dishwasher to be cleaned. Put the lids into a pan of hot, but not quite boiling water for about 5 minutes.

4. Wash the grapes! Put the grapes in a large bowl and run cool water over them. Remove the grapes from the stems and pick out any stems and leaves that became mixed in!

5. Crush or chop the grapes (optional) You can cook the grapes with out first chopping or crushing them, but I find it speeds up the process. If you have a electric juicer, you can simply juice the fruit, then skip to step 8 to heat the juice to boiling.

6. Heat the grapes on the stove. Put the grapes in a pot and cover with just enough water to cover the grapes. Put the crushed grapes in a big pot on the stove over medium to high heat (stir often enough to prevent burning) for until it starts to boil, then reduce the heat and simmer for 10 minutes. We just want to soften the skins to help release the juice and break down some of the fruit to help it pass through our juice strainer.

7. Sieve the cooked grapes. You can either put the soft cooked grapes through a juice strainer (about $9.00, see ordering at right) which results in the most clear juice and is easiest to use, or pour them through cheesecloth in a colander. Or if you don't mind chunky juice, just let the juice stand for 20 minutes, and decant (pour off) the clear liquid to use and leave the solids behind.

8. Step 7 - Polishing and filtering

If you read the USDA's guide, they have steps to polish the juice so it is crystal clear. I don't bother with these as it adds a day or two to the process and most people like the natural look, anyway!

But if you do want the polished look, here what to do:

Refrigerate juice from step 6 for 24 to 48 hours.

Without mixing, shaking or disturbing it, carefully pour off clear liquid and save; discard the sediment.

If desired, you may now strain through a paper coffee filter for a clearer juice.
Continue to step 9.

9. Get the lids warming in hot (but not boiling) water.

10. Sweeten (if desired) and bring to a boil. Add any sugar you may want and then bring the juice to a boil.

11. Fill the jars to within ¼-inch of the top, wipe any spilled juice off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner!

12. Process the jars in a boiling water bath. Make sure the jars are covered with at least two inches of water. Boil them for 5 to 10 minutes.

13. Remove and cool the jars.







Sunday, September 25, 2011

Chicken

6 skinless, boneless chicken breasts, cooked
2 cups eggplant, cubed and peeled
2 cups mushrooms, sliced
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 tsp. dried oregano leaves
½ tsp. dried basil leaves
½ tsp. dried thyme
2 cups de-fatted, low sodium chicken broth
¼ cup dry sherry or red wine
¼ tsp. salt
¼ tsp. pepper
1 can (14 oz.) artichoke hearts, drained
6 cups egg noodles, cooked

Directions:
1. Spray a large soup pot with nonstick cooking spray and heat over medium heat.

2. Add eggplant, mushrooms, onion, garlic, oregano, basil and thyme and cook over medium heat until soft, about 5 minutes.

3. Add cooked chicken, chicken broth, sherry, salt and pepper and heat to a boil. Reduce heat and simmer covered for about 1 hour. Add artichokes during last 20 minutes of cooking. Serve over noodles.

Wednesday, September 21, 2011

Pizza

Pizza Dough makes enough dough for two 10-12 inch pizzas.

1 1/2 cups warm water (105 degrees - 115 degrees)
1 package (2 1/4 tsp.) of active dry yeast
3 1/2 cups bread flour
2 TBSP olive oil
2 TSP salt
1 TSP sugar

Pizza Ingredients
Olive Oil
Cornmeal (to slide the pizza onto the pizza stone)
Tomato Sauce (puree)
Mozzarella cheese, shredded
Mushrooms, thinly sliced
bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepporoni, thinly sliced
sliced ham

Making the Pizza Dough
1. In the large bowl of a heavy duty electric mixer, like a Kitchen Aid, add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2. Attach a mixtin paddle to the mixer. Mix in the olive oil, flour, salt and sugar on a low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

3. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap and let sit in a warm place (about 75 to 85 degrees) until it doubles in size, about 1 to 1 1/2 hours.

Preparing the pizza

1. Preheat the oven to 450 degrees.

2. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place in its own bowl, cover with plastic and let sit for 10 minutes.

3. Prepare your desired topings. About a third a cup of each tomato sauce and cheese should be sufficient for each pizza.

4. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at teh center and working outwards, use your fingertips to press the dough to 1/2 inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and continue to stretch it until it reaches the desired diameter - 10 - 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5. Brush the top of the dough with olive oil (to prevent it from getting soggy from toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent the dough from bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7. Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Sunday, September 18, 2011

Southwestern Salad

½ cup onions, chopped
1 lb. lean ground beef
1 Tbsp. chili powder
2 tsp. dry oregano
½ tsp. ground cumin
1 cup canned kidney beans, red, drained
1 15 oz. can chickpeas, drained
1 medium tomato, diced
2 cups lettuce
½ cup cheddar cheese

Directions:
Cook ground beef and onions in a large skillet until the beef no longer remains pink. Drain.

Stir chili powder, oregano, and cumin into beef mixture; cook for 1 minute.

Add beans, chickpeas, and tomatoes. Mix gently to combine.

Combine lettuce and cheese in large serving bowl. Portion lettuce and cheese onto 4 plates. Add 1 cup of beef mixture on top of lettuce and cheese

Wednesday, September 14, 2011

Pepperoni Pizza Monkey Bread


Recipe taken fromhere.

Ingredients

* 2 cloves garlic, thinly sliced
* 4 Tbsp butter
* 2 lbs pizza dough
* 6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
* 48 slices of Turkey pepperoni (from 1 package)
* 2-3 cups marinara sauce, warmed, for serving

Instructions

1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.

2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.

3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.



4. Wrap the dough around the pepperoni and cheese, pinching well to seal.

5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).

6. Repeat until all of the dough is used.

7. Cover and let sit for 30 minutes, while preheating the oven to 400.

8. Bake for ~35 minutes, until the top is very brown.

9. Remove from the oven and let sit for 10 minutes.

10. Turn out onto a platter and serve with warmed marinara sauce for dipping.

Notes

Yields: 48 pieces

Sunday, September 11, 2011

Chicken Salad

2 cups chicken breast, baked, cut in bite-sized pieces
2 Tbsp. pecans, chopped
2 Tbsp. poppy seeds
2 Tbsp. honey
2 Tbsp. Balsamic vinegar
1 cup seedless grapes, sliced
½ cup fat-free mayonnaise

Directions:
Combine all ingredients together. Keep refrigerated.

Wednesday, September 7, 2011

Strawberry Lemonade

THE ULTIMATE STRAWBERRY LEMONADE

(makes 2 pint-glass servings with ice)

3/4 cup sugar

2 large lemons, microwaved for 30 seconds

2 cups water

1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here)

In a blender squeeze the lemons and add the rest of the lemon, rind and all. Pour in the water and sugar. Add the strawberries. Pulse until everything starts to come together and the rind is starting to be processed. Remove the blade (or place the entire contents of the blender into a microwavable pitcher) and microwave for another 2 minutes. You can do all of this on stove top if you’d prefer, but the microwave is easy and quick. Refrigerate for about 1 hour, then strain into glasses loaded with ice.

Sunday, September 4, 2011

Beef & Vegetable Stir-Fry

¾ lb. beef round steak, boneless (12 oz.)
½ cup carrots, sliced
1 Tbsp. soy sauce
dash pepper
1 Tbsp. cornstarch
1 tsp. oil
½ cup onion, sliced
1/8 tsp. garlic powder
2 cups broccoli florets
1¼ cups water

Directions:
1. Trim all fat from steak. Slice steak across the grain into thin strips about 1/8" wide and 3" long. (Partially frozen meat is easier to slice).

2. Heat oil in wok. Add beef strips and stir fry over high heat, turning pieces constantly, until beef is no longer red (about 3-4 minutes). Reduce heat.

3. Add carrots, onion, and seasonings. Cover and cook until carrots are slightly tender (3-5 minutes).

4. Add broccoli; cook until vegetables are tender-crisp (3 to 4 minutes).

5. Mix cornstarch and water until smooth; add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.

Yield: 4 Servings

Sunday, August 28, 2011

Zucchini Bread

1 1/2 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchinni
1/4 cup cooking oil
1/4 tsp. finely shredded lemon peel
1 egg
1/2 cup chopped walnuts (optional)

Directions:
1. Grease 8x4x2 bread loaf pan
2. In a medium mixing bowl combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
3. In another medium mixing bowl, combine sugar, zucchini, oil, egg, lemon peel. Mix well.
4. Add dry mixture to zucchini mixture until moistened. Batter should be lumpy.
5. Add nuts (fold in).
6. Spoon batter into loaf pan. Bake at 350 degrees for 55-60 minutes.

Bake 15 to 20 minutes for muffins.

Wednesday, August 24, 2011

Red Velvet Crep


recipe found here

Red Velvet Crepes
(Makes about 24, 8″ crepes)

Ingredients:
– 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 2 cups butter milk
- 1 1/4 cup whole or lowfat milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cocoa powder, sifted
- 1 tablespoon red food color gel
- 2 tablespoons unsalted butter, melted
+ 2 tablespoons cooking oil (for pan)

*Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. In order to activate the baking soda, it requires an acidic substance, which the buttermilk provides. Double-acting baking powder (likely, this is what you have in your kitchen) is activated by heat and an acidic element, and in this case, baking soda does the trick. Enough with the chemistry lesson– just don’t make substitutes if you want light and fluffy crepes; the recipe is balanced to account for ingredient properties.

Mascarpone Cream Filling
- 500 mL heavy cream
- 300 gr mascarpone cheese
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- zest of 1 orange (optional, but adds nice tang)
+ 1/2 cup raspberry jam (optional, for filling crepes)

Chocolate Ganache Topping
- 75 gr bittersweet chocolate
- 75 mL heavy cream
- 1 tablespoon sugar

Directions:
For the Mascarpone Filling:
1. Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy. Set aside.
2. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.

For Chocolate Ganche Sauce
1. Place chocolate in a heatproof bowl and set aside. In a small sauce pan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.

Red Velvet Crepes
1. In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

2. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.

3. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. The batter will be a little runny (think soup). If you find that the batter is too thick and pancake like, add more milk (regular). Make sure the batter is clear of lumps.

4. With a pastry brush, brush the surface of large (non-stick) skillet with cooking oil. Heat it over medium heat. Test skillet after a couple of minutes by drizzling a few few drops of water onto the cooking surface. If the drops sizzle and evaporate, the surface is hot enough.

5. Turn the heat down to medium. For each crepe, spoon or ladle about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat.

6. As the batter cooks, it will dry and lose its shine (~ 2 minutes). Once this happens, use a non-metal spatula and carefully flip the crepe over. Finish cooking the crepe on the other side (~ 45 seconds).

7. Gently slide the cooked crepe onto an ovenproof plate, and keep the finished crepes warm in an oven set at 195 degrees.

Assembling the Crepes:
- If using raspberry jam, place a small amount the center of the crepe. Pipe mascarpone cream filling, and carefully roll.

- Drizzle with chocolate ganache sauce and dust with icing sugar.

Sunday, August 21, 2011

Dutch Apple Cake with Cider Sauce

Cake:
1/3 cup butter, room temperature
1 cup sugar
1 egg
1 tsp. vanilla
1½ tsp. baking powder
½ tsp. salt
1¼ cups all-purpose flour
¾ cup milk
3 apples, cored, peeled and sliced thin (Golden Delicious, Jonathon, Jonagold, or Gala work well)
cinnamon and sugar

Cider Sauce:
2 Tbsp. cornstarch
2/3 cup sugar
¼ teaspoon salt
2 cups cider
1 tsp. vanilla
1 Tbsp. butter

Directions:
1. For the cake: Preheat oven to 350º F. Grease an 8x8x2-inch square-baking pan.

2. With an electric mixer, beat the butter and sugar until fluffy, about two minutes.

3. Add the egg and vanilla and continue to beat another two minutes.

4. With the mixer on low speed, add the baking powder and salt.

5. Slowly add the flour alternating with the milk and ending with the flour.

6. Pour batter into the prepared pan.

7. Place apples in an overlapping fashion in three or four rows on top of batter. Sprinkle with cinnamon and sugar.

8. Bake for 35-40 minutes or until toothpick inserted in center of cake comes out clean.

9. For the Cider Sauce: Stir together the cornstarch, sugar, and salt in a medium saucepan.

10. Stir in the cider. Cook until mixture comes to a boil.

11. Remove from the heat and add the vanilla and butter. Serve warm over cake slices.

Wednesday, August 17, 2011

Twix Cheesecake

Twix Cheesecakes
June 30, 2011 57 Comments

In my humble opinion, desserts and candy belong together. Butterfingers make cupcakes a little more intriguing, blondies filled with peanut butter cups are even more irresistible, gummy worms taste better when they’re coming out of a cupcake and Twix in cheesecake….well that just makes me drool. How can I not drool when one of my favorite desserts, mini cheesecakes, are combined with my #3 favorite candy in the entire universe? Yes my friends, Twix are my #3 favorite candy. By the way if you’re curious, Butterfingers are #1 and Baby Ruth’s are #2. Now on with this candy filled recipe!

First make the crust for the mini cheesecakes. In a food processor, grind up 1/2 package of Oreos. I love Oreos just in case it wasn’t completely obvious. :)

Add 1 Tablespoon of sugar and mix it up.

Pour in 1/4 cup melted unsalted butter and stir to coat all of the cookie crumbs with butter. Butter makes everything better.

Line a cupcake pan with cupcake liners. Scoop 1 Tablespoon of cookie crumbs into each cupcake liner.

Press the crumbs down firmly with your hands. Set the cupcake pan aside while you make the cheesecake batter.

In a bowl of a stand mixer with the paddle attachment, mix 1 pound of softened cream cheese until smooth. Then pour in 1/2 cup sugar. Mix on medium low speed.

Add in 1/2 teaspoon of vanilla extract. Mix mix!

Whisk 2 eggs and slowly pour them in while the mixer is on low speed. Then add in 1/2 cup sour cream and mix.

Set the bowl aside while you chop up the Twix bars. Mmm Twix how I love you.

Take 12 mini Twix bars and chop each one up into small pieces like so.

Throw them into the bowl.

Carefully fold them in. I could just bathe in that cheesecake batter. Actually I could bathe in all cheesecake batter.

Take an ice cream scooper and scoop the cheesecake batter into each cupcake liner.

Bake the cheesecakes at 275 degrees for 30 minutes. Now here comes the hard part, chill the cheesecakes in the refrigerator overnight. Yes we must wait overnight. A shame isn’t it? But oh so worth it.

Then devour the cheesecakes and eat some extra Twix bars on the side.

Twix Cheesecakes

Crust
1/2 package Oreos
1 Tablespoon sugar
1/4 unsalted butter, melted

Cheesecake Batter
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
12 mini Twix bars, chopped into small pieces

In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.

Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.
(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)

In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.
Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.

Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!






This is what I use when I make cheesecake. It works wonderfully.

Sunday, August 14, 2011

Grilled Potatoes with Green Onions

4 green onions
6 lg. potatoes
2 Tbsp. butter
salt and pepper, to taste

Directions:
1. Preheat outdoor grill to high.

2. Microwave potatoes on high 5-8 minutes, until tender but firm. Cool and cut into cubes.

3. Place cubed potatoes on large piece of tin foil. Top with green onions. Dot with butter, and season with salt and pepper or another seasoning of choice.

4. Wrap foil tightly around potatoes and grill for 20-30 minutes until tender.

Wednesday, August 10, 2011

Rainbow Cupcakes


Ingredients:
1 box Betty Crocker Super Moist white cake mix
1 can Betty Crocker whipped fluffy white icing
24 cupcake wrappers
1 water, vegetable oil, & eggs called for on box
3 drops each red, orange, yellow, green, blue and purple food coloring
12 quart size freezer bags
1/4 cup each red, orange, yellow, green, blue and purple candy melts
1 wax paper

Directions:
Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs, oil and water. Mix well.

Divide batter into six quart freezer bags. Add 3 drops of food coloring into each bag so you have a bag of each color. Seal and squeeze bag to combine.

Cut a corner off each bag and pipe out about 2 tsp. of each color into muffin tins lined with cupcake wrappers.

Bake at 350 degrees for 18-22 minutes, until done.

While cupcakes are baking, melt each color of candy melts in the microwave for 30 seconds at a time, stirring after each interval, until smooth.

Spoon each color candy melt into a quart freezer bag, snip of an end, and use to draw "rainbows" onto wax paper. Let set completely.

When cupcakes are cooled, frost with Betty Crocker fluffy white icing. Peel rainbows off wax paper and place on top to garnish.

Sunday, August 7, 2011

Baked Teriyaki Chicken

1 tbs cornstarch
1 tbs cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp ground ginger
8 skinless chicken breasts

Directions:
1. In a small saucepan over low heat, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Let simmer, stirring frequently until sauce thickens and bubbles.

2. Pre-heat oven to 425 degrees.

3. Place chicken in a 9x13 baking dish. Brush chicken with sauce. Turn pieces over and brush again.

4. Bake in oven for 30 minutes. Turn chicken over and bake 30 minutes until juices run clear. Brush chicken with sauce every ten minutes.

Wednesday, August 3, 2011

Rainbow Cheesecake


Ingredients:
2 Cups graham crackers, crushed (crust)
2 Tablespoons sugar (crust)
6 Tablespoons unsalted butter (crust)
1/2 Teaspoon Cinnamon (crust)
1 Pinch Salt (crust)
2 Pounds Cream cheese, room temp
1 1/3 Cups Sugar
2 Teaspoons Vanilla
4 Large Eggs
1 Cup Sour Cream
1 Cup Heavy Cream
1 Pinch Salt
1 Container Food colors (blue, yellow, green, red)

Directions:
Before you get started with the crust, make sure your springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!

To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugar, and cinnamon together in a bowl. Then mix in butter with your clean fingers.

Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan. (Save a bit of the crust mixture in case there are holes later) Press it down firmly in the pan. I like to use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
# 4Bake the crust in a pre-heated 350 degree oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temp down to 325.

To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add sugar and continue to beat until smooth again, another 4-5 minutes. Next, add salt, vanilla, and one egg at a time, beating briefly between each egg. Finally, beat in the sour cream and heavy cream.

Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.

Pour colored mixtures into prepared dish with cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.

Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan (pray that your dish is waterproof).

Bake at 325 degrees in the water bath for one hour and 45 minutes.

Turn off the oven, crack the door to the oven, and let the cake cool in the oven for one hour. The slow cooling will help it not crack.

Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.

When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.

Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.

Sunday, July 31, 2011

Fiesta Taco Salad

4 oz. cheddar cheese
1 medium onion
1 (1 1/4 oz) package taco sauce mix
3/4 cup water
1 7 oz pkg tortilla chips
1 head of lettuce
3 medium tomatoes

Directions:
1. Cut/grate cheese and onion
2. Brown meat and drain
3. Add onion, taco mix, water and reduce heat to low. Simmer 5 minutes and refrigerate until cool
4. While meat is cooling, tear lettuce into bite sie pieces. Place in a large salad bowl. Add meat, tomato and cheese. Slightly crush ships and toss salad. Serve with favorite dressing.

Wednesday, July 27, 2011

Cheesecake Stuffed Strawberries


1 pound large strawberries

8oz. block cream cheese – soft

3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling)

1 teaspoon vanilla extract (or use almond, lemon, etc. )

Graham cracker crumbs

Instructions:

Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out inside with a paring knife if necessary. I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. One strawberries are prepped set aside.

Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries. Once strawberries are filled dip the top in graham cracker crumbs. Devour and fall in love.

You could also drizzle or dip strawberries in chocolate if desired.

Sunday, July 24, 2011

Chicken in a Cream Sauce

4 chicken breasts, cut in half
1/2 cube of butter
2 T. minced garlic
1 cup chicken broth
1/2 cup white cooking wine
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1/2 cup water
1 cup flour
1 beaten egg
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Directions:
Mix flour with salt, pepper and garlic powder. In a seperate bowl, beat egg. Pound chicken to tenderize. Dip chicken in egg and dredge in flour mixture. Let chicken rest for five minutes before cooking.

In a small bowl, mix soup, water, milk, broth; set aside. Melt butter in pan. Add minced garlic and saute until golden brown. Add chicken to hot butter and saute. Cook 1-2 minutes and turn over. Cook until golden brown on each side, add white wine. Let bubble for 2 minutes, then lower heat to medium. Add soup. Let simmer for 15 minutes then reduce heat. Mix in sour cream and simmer for 5 minutes.

Serve with rice.

If you want noodles, cut and slice chicken before coating. Add an extra 1/2 cup milk and 1/2 cup broth to soup mixture. Mix sauce with about 1 1/2 lbs. cooked pasta after sauce has finished simmering.

Wednesday, July 20, 2011

Red Velvet Cheesecake Cake

Cheesecake Ingredients:

20 ounces cream cheese, room temperature

3/4 cups sugar

Lemon zest from half a lemon

Lemon juice of half a lemon

1/4 t coarse salt

2 eggs

1/2 c sour cream

Directions:

Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Spray bottom of Springform pan with baking spray. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of Springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

Cake Ingredients:

1/2 c vegetable shortening

2 eggs

1 1/2 c sugar

1 t vanilla

2 1/2 cups cake flour

2 tbl cocoa

1 c buttermilk

2 oz red food coloring

1 tbl vinegar

1 tsp salt

1 tsp baking soda

Directions:

Preheat oven to 350 degrees. Grease two 9″ round cake pans with shortening and sprinkle with flour.

Sift cake flour once. Add in salt and cocoa, and sift again. Set aside.

Cream together the shortening & sugar, adding the sugar gradually, beating well. Add in the eggs, one at a time, beating well, then add vanilla.

Start alternating between flour mixture and buttermilk, beating well before each addition.

In separate small bowl add baking soda to vinegar and let it bubble.

Stir in vinegar mixture, then blend in the food coloring.

Pour batter into cake pans and bake for 25-30 minutes, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert onto a cooling rack. Let cakes cool completely, then level.

Cream Cheese Frosting:

8 oz cream cheese, softened

5 tbl softened butter, softened

1 1/2 tbl vanilla

2 cups powdered sugar, sifted

Directions:

Beat the cream cheese and butter until creamy & fluffy. Stir in vanilla. Gradually beat in powdered sugar on low speed, until well incorporated.

Assembly:

Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom. Place cheesecake layer on top of the bottom layer of the red velvet cake.

If the cheesecake is wider than the cake, and it is necessary to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake.

Place a small amount of frosting in a small bowl, this will be your crumb coat frosting. Apply a generous layer of the cream cheese frosting to act as the crumb coat.

Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.

Sunday, July 10, 2011

Country Style Barbecued Chicken

1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tbs. dry mustard
1 tsp salt
1/4 tsp pepper
6 chicken breast halves

Directions:
1. Mix onions, ketchup, vinegar, brown sugar, dry mustard, salt and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
2. Preheat oven to 350 degrees. Lightly grease a baking dish.
3. Arrange chicken in dish. Pour sauce over chicken.
4. Bake 25 minutes or until juices run clear.

Serves 6

Wednesday, July 6, 2011

Root Beer Freeze

2 cups ice cream
1/2 cup root beer

Place both ingredients into a blender, and mix for about 30 seconds on puree. Makes one serving.

Sunday, July 3, 2011

Chicken Pasta Salad

2 tbsp. parmesan cheese
1/2 cup penne pasta
1/2 cup mixed vegetables
1 chicken breast, baked and cut
1/8 cup Oceanspray Craisens
1 tbsp. raw pine nuts
1 cup fresh raw spinach
2 tbsp salad dressing, low fat

Directions:
Dice and cook chicken breast. Cook pasta. Steam vegetables. Combine chicken breast chunks, pasta, vegetables, cheese, all other ingredients and salad dressing. Toss salad and chill. Serve cold.

Wednesday, June 15, 2011

Bread Sticks

In your stand-mixer or bread machine, mix together:
1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Then, roll it out into a log and divide it into 16 pieces. Roll these pieces into cigar-shaped sticks of bread. Arrange on a baking sheet.

Cover, and let rise for 45 minutes.

Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.

Cook for 15 minutes. Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder

Sunday, June 12, 2011

Buttermilk Biscuits

2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2/3 cup 1% buttermilk
3 1/3 tbsp. vegetable oil

Directions:
1. Preheat oven to 450 degrees
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
3. In a small bowl, stir together buttermilk and oil. Pour over flour mixture and stir until well mixed.
4. On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 3/4 inch thickness. Cut with 2 inch biscut or cooking cutter. Dip cutter in flour between cuts. Transfer biscuits to an ungreased baking sheet. Bake for 10 minutes or until golden on top.

Yield: 15 servings.

Wednesday, June 8, 2011

Pasta Chicken

4 Skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
2 1/4 cups water
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups rotini pasta

Directions:
1. In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.

2. Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done stirring often.

Serves 4.

Sunday, June 5, 2011

Barbecue Chicken

1 chicken; 3-4 lbs cut up
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
18 oz. barbecue sauce
3/4 cup regular cola

Directions:
Place chicken in slow cooker. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over chicken. Cover and cook on low for 8-10 hours or until chicken juices run clear.

Wednesday, June 1, 2011

Watermelon Cookie


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup shortening
3/4 cup white sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
3 drops red food coloring
1/3 cup mini semi-sweet chocolate chips
1 1/2 cups confectioners' sugar
2 tablespoons water
3 drops green food coloring

Directions:
1. Combine flour, baking powder and salt in a small mixing bowl.

2. Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.

3. Preheat oven to 375 degrees F (190 degrees C).

4. Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.

5. Bake for 8 to 10 minutes (do not brown). Cool on wire racks.

6. Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.

Sunday, May 29, 2011

Banana Blueberry Muffin

3/4 cup mashed banana (~ 1 1/2 bananas)
3/4 cup vegetable oil
1/2 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup all-purpose flour
1 tsp. baking soda
1/4 cup 2% plain yogurt or sour cream
1/2 cup blueberries

Directions:
1. In a large bowl, mix together bananas, sugar, egg and vanilla until well mixed.
2. Combine flour, baking powder, baking soda, stir in with wet ingredients.
3. Stir in yogurt, fold in blueberries.
4. Cook in oven about 20 minutes.

Wednesday, May 25, 2011

Watermelon Limeade

8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 tablespoons sugar, plus 2 tablespoons more, if needed
1/2 cup vodka, (optional)
Mint leaves

Directions:
1. Working in batches, puree in blender watermelon with lime juice and sugar until smooth. Add more sugar, if needed.

2. Transfer puree to a pitcher; add vodka, if desired. Cover; chill until ready to serve.

3. Stir; pour into tumblers, over ice. Garnish with mint.

Sunday, May 22, 2011

Beef Pot Roast

1/2 cup onion, chopped
2 tablespoons water
2 1/2 lbs. beef chuck roast
2 cups hot water
1 cube beef bouillon
2 tablespoons orange juice
1/4 teaspoon ground allspice
1/8 teaspoon pepper

Directions:
1. Simmer onion until tender in 2 tbs water in heavy deep skillet.
2. Add roast to skillet. Brown on all sides.
3. Combine beef bouillon cube with 2 cups hot water; stir until dissolved.
4. Combine orange juice, allspice, pepper and beef broth. Pour over meat, Cover and simmer about 2 hours.

Serves 8.

Wednesday, May 18, 2011

Cinnamon Sugar Pull-Apart Bread


Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf


For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.


Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.


Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.


Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

Sunday, May 15, 2011

Soft Pretzels

Auntie Anne’s Pretzels

1 1/2 C. warm water
1 1/8 tsp active dry yeast (1 1/2 pkg.)
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbsp baking soda
To taste, coarse salt
2 – 4 Tbsp butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.

Sunday, May 1, 2011

BBQ Fried Chicken

2 lbs Boneless, Skinless Chicken Strips
2 3/4 C. Flour
1 tsp. Salt
1 tsp. Fresh Ground Pepper
1 C. Buttermilk
Vegetable Oil (for deep frying)

Mix flour, salt and pepper in bowl and set aside. Place buttermilk in separate bowl. Heat oil for frying and dip chicken strips in flour then in buttermilk and then finally flour again. Place in hot oil, the temperature of the oil should be 375. Never over crowd chicken strips, fry until lightly golden brown. Remove strips and drain.

BBQ Sauce
1 C. Hickory Smoke BBQ Sauce (Heinz)
1/4 C. Water
2 Tbsp. Honey
1 Tbsp. Ketchup
1 tsp. Liquid Smoke

Place all above ingredients in a small sauce pan mix thoroughly and simmer on low heat stirring frequently for 20 minutes. After cooking for 20 minutes. Let sauce cool slightly, dip one chicken breast strip in sauce at a time and place in a baking pan that has been sprayed lightly with a none stick spray. Place in a preheated oven at 350 and bake for 20 minutes.


Use this simple substitute for buttermilk if you don't have any:

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice

Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

Sunday, April 24, 2011

Ranch Style Pretzels

1 Pkg. Pretzels 15 oz (small size)
1 Envelope Ranch Salad Dressing Mix (3 Tbs.)
1/2 C. Vegetable Oil
1 1/2 tsp. Dill Weed
1 tsp. garlic powder

Sprinkle Ranch dressing in bowl, add oil, dill weed, and garlic powder mix well. Place pretzels in small roaster or 13 x 9 inch cake pan. Pour oil and dressing mixture over pretzels and mix through pretzels. Place in preheated oven at 200 for 1 hour. Stir every 15 minutes.

Sunday, April 17, 2011

Cobb Salad

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 Tbsp. minced chives
1 chicken breast cooked, boned, skinned, and diced
6 strips bacon, cooked and diced
1 avocado, peeled and diced
3 hard cooked eggs, peeled and diced
1/2 C. Roquefort cheese, crumbled

Chop lettuce, watercress, endive, and Romaine in very fine pieces. Mix together in large wide bowl. Arrange chives, tomatoes, chicken, bacon, avocado, eggs, and cheese in rows over lettuce.

Friday, April 15, 2011

2 1/2 cups crispy rice cereal
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract



Directions
1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.

2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.

3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Wednesday, April 13, 2011

World's Best Dinner Rolls

If you like Texas Roadhouse rolls, these taste a lot like them.

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim.)
½ c. sugar
1/3 c. butter
2 tsp. salt
2 pkgs. Active dry yeast (or 4 1/2 tsp.)
1/3 c. warm water
8-9 c. flour (I only needed 7 cups)
3 beaten eggs

Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.

Remove from heat. Allow to cool to lukewarm. This takes quite awhile. This step is really important because if the mixture is too hot, it will kill the yeast.

In a small bowl, dissolve yeast in warm water. Let stand until bubbly.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft; it will stick to your finger when you touch it, but it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Spray a glass or metal bowl with cooking spray and scrape dough into sprayed bowl. Place in a warm place, cover with a clean towel, and allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. (Only do this if you want half orange rolls. Otherwise make into 24 rolls instead of just 12).

Spray a 9x13 glass pan with cooking spray. (I just used a cookie sheet and put about 24 on it) Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. A pizza cutter works great for this. This dough should be very easy to work with, almost like play dough. Shape each piece into a ball and place in prepared pan. Cover with a clean cloth and allow to rise.

When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375. Bake in oven for 15-20 minutes until golden brown. Rub butter on tops of rolls.