Sunday, November 18, 2012

Apple Pie

(9 inch) unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
  3. Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
  

Crust:
Ingredients
1 cup unsalted butter, chilled
2 cups all purpose flour
3 tablespoons white sugar
1/3 cup ice water
    

Directions

  1. Combine flour and sugar into the bowl of an electric mixer. Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and sugar. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
  2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
  3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Sunday, November 11, 2012

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernal corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded cheddar cheese (optional)
crushed tortilla chips (optional)

Directions

  1. 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.
  2. 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 Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Sunday, October 28, 2012

Homemade Soft Pretzels

4 Tablespoons butter, melted
1 Tablespoon sugar
2 teaspoons kosher salt, plus more for topping
1 1/2 cups warm water (110 to 115 degrees F)
1 package (2 1/4 teaspoons) instant yeast
22 ounces (about 4 1/2 cups) all-purpose flour
Vegetable oil (nonstick) spray, for pan and bowl
10 cups water
2/3 cups baking soda
1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

Mix butter, sugar, salad and water with yeast in a large mixing bowl.

Add flour and mix until a dough forms.

Knead and add more flour until dough is tacky.

Let dough rise for 45 minutes.

Preheat oven and bring large pot of water to a rolling boil. Add baking soda.

Shape dough into desired pretzel shape. Boil 30 seconds and place on baking sheet.

Bake 14 minutes for large twists, 10 minute for mini twists or bites.

Allow to cool on rack for 5 minutes before serving.

I found this recipe here.

Sunday, October 21, 2012

Caramel Corn Treat Bags

 Ingredients

4 quarts popped popcorn
cup brown sugar
1/2 cup Karo® Light or Dark Corn Syrup
1/2 cup butter or margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract
Treat bags or bowls
Halloween candies, nuts, dried fruits, etc. 
 

Directions

  1. Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  2. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  3. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla.
  4. Pour syrup mixture over warm popcorn, stirring to coat evenly.
  5. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container.
  6. To serve, set out small bowls of your favorite candies, nuts or fruits and let your guests individualize their own Halloween treat.

Wednesday, July 4, 2012

Red, White and Blue Berry Trifle

Ingredients
1 1/2 pounds raspberries (5 cups)
3/4 cup confectioners' sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone cheese (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces 3/4 pound blueberries (2 1/2 cups)
Directions

In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

Prep Time 20 minutes Total Time 30 minutes, plus chilling Yield Serves 8 I found this recipe at marthastewart.com.

Sunday, June 24, 2012

Chicken Fried Chicken

Chicken
4 skinned and boned chicken breasts
1 tsp salt
2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil

Directions:
 Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.

Country Gravy
1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks too oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens too much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.

Sunday, June 10, 2012

Barbecued Beef

1 1/2 cups ketchup 1/4 cups packed brown sugar 1/4 cup red wine vinegar 2 tablespoons mustard 2 tablespoons Worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 (4 pound) boneless chuck roast 1. In a large owl, combine ketchup, brown sugar, red wine vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder. 2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover and cook on low for 8 to 10 hours. 3. Remove chuck roast from slow cooker, shred with a fork and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Sunday, June 3, 2012

Strawberry Shortcake Smoothie

6 oz pineapple juice
6 oz soymilk
3/4 cup frozen yogurt
1/2 cup Strawberries
1/4 cup Pineapple Sherbet
1/4 cup Ice

Place all ingredients into blender and blend until "smoothie" consistency

Sunday, May 27, 2012

Lemon-Zucchini Loaf with Lemon Glaze

2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1/2 cup canola oil 2/3 cup sugar 1/2 cup buttermilk Juice of 1 lemon (or 2 Tablespoons lemon juice) Zest of 1 lemon 1 cup grated zucchini (you don’t need to peel the zucchini before grating it) Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside. In large bowl, blend flour, baking powder, and salt; set aside. In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix. Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze… LEMON GLAZE 1 cup powdered sugar Juice of 1 lemon (or 2 Tablespoons lemon juice) In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve. I found this recipe at http://nancycreative.com.

Sunday, May 20, 2012

Krispy Kreme Doughnuts – CopyKat

Raised doughnuts
2 pkgs. regular or rapid rise yeast
note: If you don’t have the small yeast pkg’s you will use : 4 1/2 teaspoons of yeast. (Each yeast pkg. contains 2 1/4 teaspoons)
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze

Directions:
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll dough1/2−inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after glazed if desired.

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a chocolate glaze if desired)

Sunday, May 13, 2012

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

I found this recipe here.

Sunday, May 6, 2012

Hawaiian Beef Teriyaki

1 can pineapple chunks with juice (15 oz.) 1 c. soy sauce 3/4 c. brown sugar 2 cloves garlic, minced 1 tsp. minced ginger *1 Lb. skirt steak, sliced very thin (carne asada works GREAT) Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate. Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate for at least 6 hours (overnight works great). Over prepared grill on medium-high heat, grill steak a minute or two on each size until cooked to your desired doneness (with the steak being so thin, you don’t have to grill it for too long). Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice (or grilled fresh pineapple). *you can use sirloin steak, cut into chunks. Thread marinated beef onto skewers and grill. **This is also a GREAT marinade for Teriyaki burgers… I found this recipe here.

Sunday, April 29, 2012

Baked Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
12 skinless chicken thighs

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

Preheat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Monday, April 23, 2012

Buffalo Chicken Fingers

4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water

Directions

Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.

Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

Sunday, April 15, 2012

Chicken Enchiladas

Ingredients

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Monday, April 9, 2012

Strawberry Watermelon Lemonade

8 cups cubed and seeded watermelon

1 cup strawberries, halved

1/2 cup fresh lemon juice

1 cup white sugar

2 cups water

(you may substitute Sprite or 7-up instead of water)



Combine all the ingredients and blend until it is smooth (you may have to do it in 2 batches!) A fun trick I have learned, is to cube the watermelon and freeze it ahead of time. Then you have a tiny bit of a slushy feel.




I found the recipe for this lemonade here.

Sunday, April 1, 2012

Beef Stew in the Crock Pot

2 lb. stew beef
3/4 cup flour
1 tsp. garlic powder
1 tsp. paprika
2 tbsp. vegetable oil
1 onion, quartered
1 clove garlic, minced
2 cups beef broth or bouillon
1 tsp. salt, or to taste
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 -2 bay leaves
dash allspice, optional
6 carrots, cut in pieces
6 med. white potatoes, cut in pieces
1/2 cup cold water
1/4 cup flour

Combine flour, paprika and garlic powder in a plastic bag. Coat stew beef in flour mixture and brown in hot oil in a large skillet; transfer to the crock pot.

Add the remaining ingredients except for 1/2 cold water and 1/4 cup flour.

Cook on low for 9 to 11 hours.

About 30 minutes before serving, mix together the flour and cold water; add to the pot. Turn on high and cook until thickened. Serves 6-8.

Sunday, March 25, 2012

Cinnamon Swirl Bread

I found this recipe here.

1 scant tablespoon instant or rapid rise yeast (1 packet)
3 1/2 cups (350g) unbleached all-purpose flour
1 1/4 cups (295mL) warm water (110 degrees)
2 tablespoons oil
2 tablespoons honey
3/4 teaspoon kosher salt
butter for pan and brushing on finished bread
1 egg white
1 cup (150g) granulated sugar
2 tablespoons ground cinnamon

1. In an electric mixer fitted with the dough hook and set to low speed, mix together yeast and 3 cups of flour. Pour in the water, oil, honey, and salt. Mix on low speed for about 10 minutes, until the dough is smooth and elastic. Add up to a 1/2 cup more flour if needed.

2. Turn out onto a lightly floured board and knead by hand a few times. Drizzle the inside of the mixer bowl with a bit more oil. Roll the dough around in the oil and cover in plastic wrap. Let rise in a warm place until doubled in size.

3. Butter a large loaf pan and set aside. Preheat the oven to 350 degrees. Turn out the dough onto a floured surface and roll out into a long rectangle the width of the loaf pan. In a small bowl, mix together the egg white, sugar, and cinnamon, and spread out evenly across the dough. Roll up carefully, and pinch the dough on the ends, and all along the edge to create a seam that will hold in the filling. Lay the dough, seam side down, in the prepared pan. Cover with a clean kitchen towel, and allow to rise for 30 minutes, or until almost doubled in size.

4. Bake for 25-30 Turn minutes, or until the top and bottom of the bread is golden brown. Brush the top of the bread with butter. Tilt the bread pan on its side and allow to cool for 20 minutes. Turn the bread out and allow to cool completely, if you can with that long.

Sunday, March 18, 2012

Easter Eggs


This recipe is from here.

Ingredients

* 10 hard boiled eggs
* food coloring
* 1 tsp vinegar for each color you are using
* 1/2 cup mayonnaise or Miracle Whip or half of each (I use Miracle Whip)

Instructions

1. Remove the shells from the hard boiled eggs and slice each egg in half.

2. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.

3. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.

4. Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.

5. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.

6. Remove whites from dye and drain on a plate lined with a couple of paper towels.

7. Take the reserved yolks and mash them with a fork. Then mix in the 1/2 cup mayonnaise with the mashed yolk.

8. Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.

Sunday, February 26, 2012

Guacamole Burgers

Ingredients:
2lbs ground hamburger
salt and pepper (to taste)
8 slices bacon (cooked)
4 slices pepper jack cheese
4 hamburger buns
Guacamole-
3 ripe avocados (peeled and pitted)
The juice of 1 lime
1 teaspoon salt
½ cup onion (diced)
3 tablespoons fresh cilantro (chopped)
2 roma tomatoes (diced)
1 teaspoon fresh garlic (minced)
1 pinch cayenne pepper

Step 1: To make guacamole- in a medium bowl mash avocados together with the lime juice. Add salt. Stir in cilantro, tomatoes and garlic. Mix in cayenne pepper. Cover and refrigerate until needed.
Step 2: Shape the ground burger into 4 patties. Season on both sides with freshly ground salt and black pepper. Lightly grease the grates of your grill and heat the grill to medium high heat. Grill hamburger patties until they have reached an internal temperature of 160 degrees. Within the last few minutes of cooking top patties with 2 slices of bacon and a slice of pepper jack cheese.
Step 3: Split the hamburger buns and lightly toast the halves on the grill. Remove from the grill and set aside. Place a burger patty on each bun. Top with guacamole and the top half of the bun.
Yield: (4 Servings)

Sunday, February 19, 2012

Double Chocolate Chip Cookies

1/4 pound (4 ounces) unsweetened chocolate

4 tablespoons ( 1/2 stick) butter

3 eggs

2 teaspoons vanilla extract

1 cup sugar

1/2 cup flour

2 tablespoons cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 pound bittersweet chocolate (chunks or chips)

1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.

7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.

Makes 1 1/2 dozen cookies

Each cookie: 251 calories; 4 grams protein; 29 grams carbohydrates; 3 grams fiber; 18 grams fat; 9 grams saturated fat; 42 mg. cholesterol; 92 mg. sodium.

Sunday, February 12, 2012

Chicken Tortilla Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions


Directions:
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Sunday, February 5, 2012

Olive Garden Salad

Salad Dressing:
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1/4 teaspoon garlic salt, or one clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator. Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.

Salad:
1 bag Dole American Blend Salad
4-5 slices red onion
4-6 black olives
2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)
1/2 cup croutons
1 small tomato, quartered
freshly grated Romano cheese (Parmesan Cheese works well too!)

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of the lettuce the red onion, black olives, pepperoncinis, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Sunday, January 29, 2012

Southern Fried Chicken

3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying

Directions

1. In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.

2. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).


3. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

Sunday, January 22, 2012

Honey-Garlic Glazed Meatballs

Ingredients

2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
3/4 cup ketchup
1/2 cup honey
3 tablespoons soy sauce

Directions

1. In a large bowl combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400 degrees F for 12-15 minutes or until meat is no longer pink.

2. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.

Sunday, January 15, 2012

Springtime Pasta Salad

Ingredients

2 cups spiral pasta
1 medium zucchini, cubed
1/2 cup sliced ripe olives
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 1/4 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon garlic salt

Directions

1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat. Cover and chill for 2 hours.

Sunday, January 8, 2012

Cinnamon Roll Pancakes

Ingredients:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

*I wrote a very detailed post on how to get the cinnamon filling *just right* on my Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!

Source: RecipeGirl.com

Sunday, January 1, 2012

California Style Ranch Burger

1 pound lean ground beef
1 (1 ounce) package original ranch salad dressing mix, divided usage
1 cup Daisy Brand Sour Cream, divided usage
4 hamburger buns, lightly grilled if desired
4 large lettuce leaves
1/4 tomato, diced
1/4 red onion, diced

Directions:
1. In a large bowl, combine the ground beef, 2 tablespoons dressing mix, and 1/4 cup sour cream; mix well (the mixture will be soft). Form the mixture into 4 burgers. Grill the burgers, turning once, until done (10 to 12 minutes); set aside.

2. In a small bowl, combine the remaining dressing mix and remaining sour cream; mix well. Place each grilled burger on a bun. Top each burger with a lettuce leaf and 1/4 of the diced tomatoes and onions. Place a dollop of dressing on top of each burger before serving.