Ingredients
2 cans (16 oz) black beans, undrained
1 cup reduced-sodium chicken stock
1 small onion, chopped
1 tsp minced garlic
1 (16 oz) jar salsa, thick & chunky
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper, optional
1/3 cup plain yogurt, optional
fresh cilantro leaves, optional
Place 1 can beans with liquid and broth in blender or food processor, cover. Blend until smooth.
Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to boil. Reduce heat to low; cover.
Cook, stirring occasionally, for 25-30 minutes. Serve topped with yogurt. Garnish with cilantro.
Wednesday, May 27, 2015
Chicago Deep Dish Pizza
Makes two 9" pizzas.
Ingredients
2 pkgs deep-dish pizza crust mix
1 cup hot water
2 tbsp EVOO
1 green pepper, chopped
1 onion, chopped
1 tbsp minced garlic
2 tsp dried oregano
1/4 tsp salt
1 1/4 cup shredded mozzarella
1 (26 oz) jar marinara sauce
other toppings: pepperoni, sausage, mushrooms, etc
Place oven rack in lowest position; preheat oven to 475˚F. Grease two 9" round cake pans.
Combine both packages of crust mix and hot water in large bowl. Stir until well blended. Divide dough in half; shape each half into ball. (If dough is too sticky, add 1-2 tbsp flour). Brush each with 1 tsp oil. Cover; let sit for 5 minutes.
Press dough in bottom and sides of greased pans. Generously prick dough with fork. Bake for 5 minutes. Remove from oven.
Heat EVOO in a large non-stick skillet over medium heat. Add green peppers, onions, and garlic and sauté 5 minutes. Add oregano and salt; sauté 1 minute. Remove from heat.
Spread half of sauce over each prepared crust. Top each crust with half of vegetable mixture. Add other toppings. Sprinkle cheeses evenly over pizzas.
Bake an additional 10-15 minutes or until crust is golden brown and toppings are heated.
Ingredients
2 pkgs deep-dish pizza crust mix
1 cup hot water
2 tbsp EVOO
1 green pepper, chopped
1 onion, chopped
1 tbsp minced garlic
2 tsp dried oregano
1/4 tsp salt
1 1/4 cup shredded mozzarella
1 (26 oz) jar marinara sauce
other toppings: pepperoni, sausage, mushrooms, etc
Place oven rack in lowest position; preheat oven to 475˚F. Grease two 9" round cake pans.
Combine both packages of crust mix and hot water in large bowl. Stir until well blended. Divide dough in half; shape each half into ball. (If dough is too sticky, add 1-2 tbsp flour). Brush each with 1 tsp oil. Cover; let sit for 5 minutes.
Press dough in bottom and sides of greased pans. Generously prick dough with fork. Bake for 5 minutes. Remove from oven.
Heat EVOO in a large non-stick skillet over medium heat. Add green peppers, onions, and garlic and sauté 5 minutes. Add oregano and salt; sauté 1 minute. Remove from heat.
Spread half of sauce over each prepared crust. Top each crust with half of vegetable mixture. Add other toppings. Sprinkle cheeses evenly over pizzas.
Bake an additional 10-15 minutes or until crust is golden brown and toppings are heated.
Angel Hair with Tomato Cream Sauce
Ingredients
15 oz marinara sauce
2/3 cup evaporated fat free milk
1 tsp minced garlic
9 oz angel hair pasta
salt and pepper, to taste
1/4 cup shredded parmesan cheese
2 tbsp fresh basil, chopped
Place sauce, evaporated milk and garlic in medium saucepan. Cook over medium-high heat, stirring frequently, for 4-6 minutes or until hot.
Prepare pasta according to package directions; drain. Toss with sauce. Season with salt and pepper. Sprinkle with cheese and basil.
Baked Macaroni and Cheese
courtesy of Alton Brown
Ingredients
1/2 lb elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
12 oz sharp cheddar, shredded
1 tsp kosher salt
fresh black pepper
3 tbsp butter
1 cup panko bread crumbs
Preheat oven to 350˚F.
In a large pot of boiling, salted water, cook pasta to al dente. While pasta is cooking, in a separate bowl, melt butter. Whisk in flour and mustard and keep it moving for about 5 minutes. Make sure it's free of lumps. Stir in the milk, onion, bak leaf, and paprika. Simmer for 10 minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for 5 minutes before serving.
Ingredients
1/2 lb elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
12 oz sharp cheddar, shredded
1 tsp kosher salt
fresh black pepper
3 tbsp butter
1 cup panko bread crumbs
Preheat oven to 350˚F.
In a large pot of boiling, salted water, cook pasta to al dente. While pasta is cooking, in a separate bowl, melt butter. Whisk in flour and mustard and keep it moving for about 5 minutes. Make sure it's free of lumps. Stir in the milk, onion, bak leaf, and paprika. Simmer for 10 minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for 5 minutes before serving.
Mom's Lasagne
courtesy of Jeanne Lynn
Ingredients
1 lb sausage or beef or combination of
1 medium onion, chopped (about /2 cup)
1/2 tsp garlic powder
1 can (15 oz) tomato sauce + crushed tomatoes = 3 (8 oz) cans
2 tbsp parsley flakes
1 tsp basil leaves
1/2 tsp salt
9 uncooked lasagne noodles (or no bake noodles)
1 (16 oz) carton ricotta cheese
1/4 cup grated Parmesan cheese
1 tbsp parsley flakes
1 1/2 tsp oregano or italian seasoning
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350˚F.
Cook and stir sausage/beef, onion and garlic in 10" skillet until meat is browned; drain. Add crushed tomatoes, tomato sauce, 2 tbsp parsley, 1 tsp sugar, basil and 1/2 tsp salt. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered until mixture is consistency of thick sauce, about 1 hour.
Cook noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tbsp parsley, 1 1/2 tsp salt and oregano.
Remove 1/2 cup sauce mixture; set aside. Layer 1/3 each of the noodles, remaining sauce, mozzarella cheese, and ricotta mixture in ungreased 13x9x2 pan. Repeat 3 times. Spoon reserved sauce on top. Sprinkle with 1/4 cup grated Parmesan cheese.
Cook uncovered for 45 minutes. Let stand 15 minutes before cutting.
Ingredients
1 lb sausage or beef or combination of
1 medium onion, chopped (about /2 cup)
1/2 tsp garlic powder
1 can (15 oz) tomato sauce + crushed tomatoes = 3 (8 oz) cans
2 tbsp parsley flakes
1 tsp basil leaves
1/2 tsp salt
9 uncooked lasagne noodles (or no bake noodles)
1 (16 oz) carton ricotta cheese
1/4 cup grated Parmesan cheese
1 tbsp parsley flakes
1 1/2 tsp oregano or italian seasoning
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350˚F.
Cook and stir sausage/beef, onion and garlic in 10" skillet until meat is browned; drain. Add crushed tomatoes, tomato sauce, 2 tbsp parsley, 1 tsp sugar, basil and 1/2 tsp salt. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered until mixture is consistency of thick sauce, about 1 hour.
Cook noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tbsp parsley, 1 1/2 tsp salt and oregano.
Remove 1/2 cup sauce mixture; set aside. Layer 1/3 each of the noodles, remaining sauce, mozzarella cheese, and ricotta mixture in ungreased 13x9x2 pan. Repeat 3 times. Spoon reserved sauce on top. Sprinkle with 1/4 cup grated Parmesan cheese.
Cook uncovered for 45 minutes. Let stand 15 minutes before cutting.
Sausage Lasagne
Use the regular lasagne recipe on the box of noodles. Mix 1 lb sausage with ground beef. Other ingredients include sauce, ricotta cheese, 2 eggs, mozzarella cheese, basil, parsley and nutmeg.
Not Yo' Mamas Banana Pudding
courtesy of Paula Deen
2 bags Pepperidge Farm Chessman cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) container frozen whipped topping, thawed
Line the bottom of a 13x9x2 dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas. Cover with the remaining cookies. Refrigerate until ready to serve.
2 bags Pepperidge Farm Chessman cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) container frozen whipped topping, thawed
Line the bottom of a 13x9x2 dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas. Cover with the remaining cookies. Refrigerate until ready to serve.
Sugar Cookie Pizza
Ingredients
1 (18 oz) pkg Pillsbury Sugar Cookies
1 1/2 cups fozen whipped topping, thawed
1 (6 oz) container vanilla yogurt (2/3 cup)
3 cups assorted fresh fruit
Preheat oven to 350˚F.
With floured fingers, press cookie dough evenly into greased 14" pizza pan or 15x10x1 baking pan. Bake for 12-15 minutes or until golden brown. Cool.
In a small bowl, combine whipped topping and yogurt. Spread over crust. Top with assorted fruit.
Fruit Salad
courtesy of Paula Deen
Open and drain well one can of pineapple chunks. Mix juice with small vanilla pudding. Drain other fruit (peaches, cherries, pears, mandarin oranges, etc) and add to pineapple chunks. Stir in pudding mixture. Add sliced bananas at the last minute.
Open and drain well one can of pineapple chunks. Mix juice with small vanilla pudding. Drain other fruit (peaches, cherries, pears, mandarin oranges, etc) and add to pineapple chunks. Stir in pudding mixture. Add sliced bananas at the last minute.
Chorizzo Taquitos
courtesy of Sandra Lee
Ingredients
1 pkg (16 oz) beef chorizo, casing removed
1 cup medium chunky salsa, drained
1 cup shredded cheddar cheese
6 fajita-sized flour tortillas
1 cup prepared guacamole
1/4 cup sour cream
Preheat oven to 400˚F.
In large skillet, sauté sausage over medium heat until brown, about 6 minutes. Drain fat from cooked sausage; discard. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet.
Place 1 tortilla onto a clean work surface. Spoon 1/4 cup of the sausage mixture down tortilla center. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat with remaining tortillas and filling.
Back until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.
Ingredients
1 pkg (16 oz) beef chorizo, casing removed
1 cup medium chunky salsa, drained
1 cup shredded cheddar cheese
6 fajita-sized flour tortillas
1 cup prepared guacamole
1/4 cup sour cream
Preheat oven to 400˚F.
In large skillet, sauté sausage over medium heat until brown, about 6 minutes. Drain fat from cooked sausage; discard. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet.
Place 1 tortilla onto a clean work surface. Spoon 1/4 cup of the sausage mixture down tortilla center. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat with remaining tortillas and filling.
Back until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.
Mom's Sloppy Joes
courtesy of Jeanne Lynn
Ingredients
2 lb ground beef, browned and drained
1 green pepper, chopped
1 (14 oz) bottle ketchup
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 medium to large onion, chopped
1 cup celery, chopped
Combine all ingredients into pot. Cook until thickened.
Ingredients
2 lb ground beef, browned and drained
1 green pepper, chopped
1 (14 oz) bottle ketchup
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 medium to large onion, chopped
1 cup celery, chopped
Combine all ingredients into pot. Cook until thickened.
Herbed Chicken in Pastry
courtesy Puff Pastry
Ingredients
4 boneless chicken breast halves
1 tbsp butter
1/2 pkg puff pastry sheets (1 sheet)
1 egg
1 tbsp water
1 container (4 oz) Alouette Garlic & Herb Spreadable Cheese
1/4 cup chopped fresh parsley
Preheat oven to 400˚F. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water.
Season chicken with salt and pepper. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes, or up to 24 hours.
Unfold pastry on lightly floured surface. Roll into 14" square and cut into four 7" squares. Spread about 2 tbsp of the cheese spread in center of each square. Sprinkle with 1 tbsp parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Bruse with egg mixture.
Bake 25 minutes or until golden.
Ingredients
4 boneless chicken breast halves
1 tbsp butter
1/2 pkg puff pastry sheets (1 sheet)
1 egg
1 tbsp water
1 container (4 oz) Alouette Garlic & Herb Spreadable Cheese
1/4 cup chopped fresh parsley
Preheat oven to 400˚F. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water.
Season chicken with salt and pepper. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes, or up to 24 hours.
Unfold pastry on lightly floured surface. Roll into 14" square and cut into four 7" squares. Spread about 2 tbsp of the cheese spread in center of each square. Sprinkle with 1 tbsp parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Bruse with egg mixture.
Bake 25 minutes or until golden.
Marinated Grilled Steak (Balsamic Sauce)
Ingredients
1 1/2 lb steak (flank?)
2 cloves garlic, finely chopped or minced
ground black pepper
1 cup balsamic vinegar
2 tbsp butter
Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinade steak for 20-30 minutes, turning steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.
Grill or broil steak to desired degree of doneness. Pour marinade into saucepan and simmer over medium-high heat until liquid is syrupy. Add 2 tbsp cold butter to syrup and swirl to melt. Slice steak across the grain in thin slices and serve with balsamic sauce.
1 1/2 lb steak (flank?)
2 cloves garlic, finely chopped or minced
ground black pepper
1 cup balsamic vinegar
2 tbsp butter
Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinade steak for 20-30 minutes, turning steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.
Grill or broil steak to desired degree of doneness. Pour marinade into saucepan and simmer over medium-high heat until liquid is syrupy. Add 2 tbsp cold butter to syrup and swirl to melt. Slice steak across the grain in thin slices and serve with balsamic sauce.
Fettucine with Rotissiere Chicken, Pesto and Roasted Peppers
courtesy of Sara Moulton
Ingredients
2/3 cups basil pesto
9 oz pkg fresh fettucine
1 tbsp EVOO
3 cloves garlic, minced
4 cups pulled cooked chicken
2 cups sliced roasted red peppers
salt and pepper, to taste
1/4 cup grated Parmesan cheese
Put pesto into a large bowl.
Cook pasta according to package. Drain and reserve 1/3 cup of water. Whisk water into pesto.
While pasta is cooking, heat oil in large skillet over medium-high heat. Add garlic and cook, stirring until soft, about 30 seconds. Add chicken, peppers and cook until hot, about 3 minutes. Season with salt and pepper.
Add pasta and cheese to pesto and toss to combine. Add chicken mixture and combine.
Ingredients
2/3 cups basil pesto
9 oz pkg fresh fettucine
1 tbsp EVOO
3 cloves garlic, minced
4 cups pulled cooked chicken
2 cups sliced roasted red peppers
salt and pepper, to taste
1/4 cup grated Parmesan cheese
Put pesto into a large bowl.
Cook pasta according to package. Drain and reserve 1/3 cup of water. Whisk water into pesto.
While pasta is cooking, heat oil in large skillet over medium-high heat. Add garlic and cook, stirring until soft, about 30 seconds. Add chicken, peppers and cook until hot, about 3 minutes. Season with salt and pepper.
Add pasta and cheese to pesto and toss to combine. Add chicken mixture and combine.
Old Time Beef Stew
courtesy Paula Deen
Ingredients
2 lbs stew beef
2 tbsp vegetable oil
2 cups water + 1 cup? for addition of potatoes
1 tbsp Worcestershire sauce
2-3 potatoes
1 clove garlic, minced
1-2 bay leaves
1 medium onion, sliced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tbsp cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves. Add carrots and celery. Cover and cook 30-40 minutes longer. To thicken gravy, remove approx 1/2 cup hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return to pot. Stir and cook until bubbly.
Alternative: Brown beef in oil, optional. Combine all ingredients, except cornstarch, into slow cooker. Cook on high for 4-6 hours, on low for 6-8 hours. Remove bay leaves. Mix cornstarch with some of the hot liquid. Then add back into box and cook a bit longer to thicken stew.
Ingredients
2 lbs stew beef
2 tbsp vegetable oil
2 cups water + 1 cup? for addition of potatoes
1 tbsp Worcestershire sauce
2-3 potatoes
1 clove garlic, minced
1-2 bay leaves
1 medium onion, sliced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tbsp cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves. Add carrots and celery. Cover and cook 30-40 minutes longer. To thicken gravy, remove approx 1/2 cup hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return to pot. Stir and cook until bubbly.
Alternative: Brown beef in oil, optional. Combine all ingredients, except cornstarch, into slow cooker. Cook on high for 4-6 hours, on low for 6-8 hours. Remove bay leaves. Mix cornstarch with some of the hot liquid. Then add back into box and cook a bit longer to thicken stew.
Tuesday, May 26, 2015
Chili Con Queso
Ingredients
4 tbsp butter
1 cup onions, chopped
3-4 cloves garlic, minced
1 can chopped green chilis
1 cup tomato, chopped
1 cup cream cheese, cut into cubes
4 cups shredded cheddar cheese
salt, to taste
Melt butter in heavy saucepan. Add onions and garlic and cook gently, stirring occasionally, until softened. Add the chilis adjusting quantity according to taste. Add tomatoes. Cook, stirring constantly until the excess liquid has evaporated.
Add both cheeses and cook very gently, stirring until they have melted. Do not let mixture get too hot. Add salt.
Transfer to fondue pot or crock pot to keep warm.
If dip becomes too thick, stir in a little milk or cream. Serve with tortilla chips, flour tortillas, blue corn chips, etc.
4 tbsp butter
1 cup onions, chopped
3-4 cloves garlic, minced
1 can chopped green chilis
1 cup tomato, chopped
1 cup cream cheese, cut into cubes
4 cups shredded cheddar cheese
salt, to taste
Melt butter in heavy saucepan. Add onions and garlic and cook gently, stirring occasionally, until softened. Add the chilis adjusting quantity according to taste. Add tomatoes. Cook, stirring constantly until the excess liquid has evaporated.
Add both cheeses and cook very gently, stirring until they have melted. Do not let mixture get too hot. Add salt.
Transfer to fondue pot or crock pot to keep warm.
If dip becomes too thick, stir in a little milk or cream. Serve with tortilla chips, flour tortillas, blue corn chips, etc.
Vegetable Dip
Ingredients
3/4 cup sour cream (6 oz)
1 1/4 cups Hellmans mayo (10 oz)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Mix all together and chill at least one hour.
3/4 cup sour cream (6 oz)
1 1/4 cups Hellmans mayo (10 oz)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Mix all together and chill at least one hour.
Chunky Chili Dip
courtesy of Jeanne Lynn
Ingredients
1/2 lb ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
8 oz jar Cheez Wiz
1 cup tomato, chopped
1 tbsp chili powder
Brown ground beef and drain. Add onion and green pepper, cook until tender. Stir in Cheez Wiz, tomato and chili powder. Heat until Cheez Wiz melts.
Serve with tortilla chips or Doritos.
Ingredients
1/2 lb ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
8 oz jar Cheez Wiz
1 cup tomato, chopped
1 tbsp chili powder
Brown ground beef and drain. Add onion and green pepper, cook until tender. Stir in Cheez Wiz, tomato and chili powder. Heat until Cheez Wiz melts.
Serve with tortilla chips or Doritos.
Mexican Layer Dip
Mix cream cheese and salsa. Spread on to bottom of pan. Layer refried beans. Then, lettuce, shredded cheddar cheese, green onions and olive.
Serve with tortilla chips.
Serve with tortilla chips.
Overnight Cinnamon Rolls
courtesy Katie Spies
Ingredients
1/2 cup raisins, optional
1/2 cup nuts, optional
1 large vanilla cook & serve pudding mix
1 tsp cinnamon
1/2 cup brown sugar
1 stick butter
1 pkg frozen dinner rolls (approx 24 rolls)
Grease 9x13 baking pan. Put raisins and/or nuts in bottom of dish, if using. Arrange froaen rolls in dish.
Mix together pudding mix, cinnamon and brown sugar. Spoon mixture evenly over rolls. Melt butter and spoon over rolls.
Cover with foil, make tent allowing rolls to rise. Put pan in cold oven overnight. Remove cover and bake at 350˚F for 25-30 minutes. Remove and invert rolls IMMEDIATELY!
Ingredients
1/2 cup raisins, optional
1/2 cup nuts, optional
1 large vanilla cook & serve pudding mix
1 tsp cinnamon
1/2 cup brown sugar
1 stick butter
1 pkg frozen dinner rolls (approx 24 rolls)
Grease 9x13 baking pan. Put raisins and/or nuts in bottom of dish, if using. Arrange froaen rolls in dish.
Mix together pudding mix, cinnamon and brown sugar. Spoon mixture evenly over rolls. Melt butter and spoon over rolls.
Cover with foil, make tent allowing rolls to rise. Put pan in cold oven overnight. Remove cover and bake at 350˚F for 25-30 minutes. Remove and invert rolls IMMEDIATELY!
Stuffed French Toast
Ingredients
1/2 cup cream cheese (5 oz)
2 tbsp strawberry preserves
8–1" thick slices french bread
2 egg whites
1 egg
3/4 cups milk
1/2 tsp vanilla
1/8 tsp apple pie spice
In small bowl, combine cream cheese and 2 tbsp preserves. Using a serrated knife, form a pocket in each bread slice. Fill each pocket with 1 tbsp cream cheese mixture.
In a small bowl, beat together egg whites, egg, milk, vanilla and apple pie spice. Lightly coat a nonstick griddle with cooking spray.
Dip stuffed bread slices into egg mixture, coating both sides. Place slices on griddle, cooking about 3 minutes, turning once.
1/2 cup cream cheese (5 oz)
2 tbsp strawberry preserves
8–1" thick slices french bread
2 egg whites
1 egg
3/4 cups milk
1/2 tsp vanilla
1/8 tsp apple pie spice
In small bowl, combine cream cheese and 2 tbsp preserves. Using a serrated knife, form a pocket in each bread slice. Fill each pocket with 1 tbsp cream cheese mixture.
In a small bowl, beat together egg whites, egg, milk, vanilla and apple pie spice. Lightly coat a nonstick griddle with cooking spray.
Dip stuffed bread slices into egg mixture, coating both sides. Place slices on griddle, cooking about 3 minutes, turning once.
Cream Cheese Clouds
courtesy Kraft Foods
Ingredients
1 can (16.3 oz) buttermilk biscuits, refrigerated
1/2 cup sugar
1 tbsp cinnamon, ground
1 pkg (8 oz) cream cheese, cut into 12 cubes
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350˚F.
Separate dough into 12 biscuits. Press or roll each to 1/4" thickness.
Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes into melted butter, then roll in the cinnamon sugar.
Place 1 cream cheese cube in center of each dough circle, gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam sides up in lightly greased muffin pan. Drizzle any remaining butter; sprinkle with any remaining cinnamon sugar.
Bake for 15 minutes or until golden brown. Makes 1 dozen.
Ingredients
1 can (16.3 oz) buttermilk biscuits, refrigerated
1/2 cup sugar
1 tbsp cinnamon, ground
1 pkg (8 oz) cream cheese, cut into 12 cubes
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350˚F.
Separate dough into 12 biscuits. Press or roll each to 1/4" thickness.
Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes into melted butter, then roll in the cinnamon sugar.
Place 1 cream cheese cube in center of each dough circle, gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam sides up in lightly greased muffin pan. Drizzle any remaining butter; sprinkle with any remaining cinnamon sugar.
Bake for 15 minutes or until golden brown. Makes 1 dozen.
Sausage Bread
courtesy Jamie Lupiani
Ingredients
1 lb sausage
1/2 lb shredded mozzarella cheese
1 jar sweet roasted red peppers
garlic powder
shredded/grated Parmesan cheese
1 loaf frozen bread dough
1 egg, beaten
Preheat oven to 400˚F.
The night before, put out dough uncovered to thaw.
Take sausage out of casing and brown. When almost done, add red peppers, garlic powder, salt and pepper (to taste). Pour off grease and let set.
Roll dough on floured surface into rectangle. Top with meat mixture and mozzarella. Sprinkle Parmesan cheese on top. Roll tightly. Brush with egg.
Bake for 20-25 minutes on greased pan.
Variations: Make with pepperoni or broccoli instead of sausage.
Ingredients
1 lb sausage
1/2 lb shredded mozzarella cheese
1 jar sweet roasted red peppers
garlic powder
shredded/grated Parmesan cheese
1 loaf frozen bread dough
1 egg, beaten
Preheat oven to 400˚F.
The night before, put out dough uncovered to thaw.
Take sausage out of casing and brown. When almost done, add red peppers, garlic powder, salt and pepper (to taste). Pour off grease and let set.
Roll dough on floured surface into rectangle. Top with meat mixture and mozzarella. Sprinkle Parmesan cheese on top. Roll tightly. Brush with egg.
Bake for 20-25 minutes on greased pan.
Variations: Make with pepperoni or broccoli instead of sausage.
English Muffin Bread
courtesy Beth Safnauer
Ingredients
2 tbsp yeast (2 pkgs)
6 cups bread flour
1 tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal (for pans)
Preheat oven to 400˚F.
Combine 3 cups flour and the rest of the dry ingredients in a mixing bowl. Heat liquids until warm and add to the dry ingredients. Beat well. Stir in the rest of the flour. Spoon into 2 loaf pans that have been greased and dusted with cornmeal. Cover and let rise for 45 minutes or until doubled in size. Bake for 25 minutes (gas may take a bit longer). Remove from pan immediately and cool on rack.
Ingredients
2 tbsp yeast (2 pkgs)
6 cups bread flour
1 tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal (for pans)
Preheat oven to 400˚F.
Combine 3 cups flour and the rest of the dry ingredients in a mixing bowl. Heat liquids until warm and add to the dry ingredients. Beat well. Stir in the rest of the flour. Spoon into 2 loaf pans that have been greased and dusted with cornmeal. Cover and let rise for 45 minutes or until doubled in size. Bake for 25 minutes (gas may take a bit longer). Remove from pan immediately and cool on rack.
Mom's Chocolate Chip Cookies!
courtesy Jeanne Lynn
Ingredients
2/3 cups shortening
2/3 cups butter
1 cup sugar
1 cup brown sugar
12 oz chocolate chips
2 tsp vanilla
3 cups flour
1 tsp baking soda
2 eggs
1 tsp salt
1 cup chopped walnuts, optional
Preheat oven to 350˚F.
In a large bowl, mix all dry ingredients together, except chips. In a separate bowl, mix all wet ingredients together. Add wet ingredients into the dry mixture. Fold in chocolate chips.
Spoon onto a backing sheet (with Silpa mat). Bake at 8-10 minutes.
Alternative recipe for softer cookie:
1 cup butter, softened
1/3 shortening
1 cup sugar
1 cup brown sugar
2 egg
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 tsp cornstarch
3 cups flour
12 oz chocolate chips
Ingredients
2/3 cups shortening
2/3 cups butter
1 cup sugar
1 cup brown sugar
12 oz chocolate chips
2 tsp vanilla
3 cups flour
1 tsp baking soda
2 eggs
1 tsp salt
1 cup chopped walnuts, optional
Preheat oven to 350˚F.
In a large bowl, mix all dry ingredients together, except chips. In a separate bowl, mix all wet ingredients together. Add wet ingredients into the dry mixture. Fold in chocolate chips.
Spoon onto a backing sheet (with Silpa mat). Bake at 8-10 minutes.
Alternative recipe for softer cookie:
1 cup butter, softened
1/3 shortening
1 cup sugar
1 cup brown sugar
2 egg
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 tsp cornstarch
3 cups flour
12 oz chocolate chips
Cracker Barrel Old Country Store Biscuits
Ingredients
2 1/4 cups Bisquick
2/3 cups buttermilk
1 tsp sugar
1 tbsp butter, melted
Preheat oven to 400˚F.
Mix first three ingredients together. Add 1 tbsp of the melted butter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Kneed 20 times. Roll 1/2" thick, cut and place in an ungreased 8x8 cake pan. Place biscuits next to each other. When you have placed all of them, flatten slightly. Bake for 8 to 10 minutes.
2 1/4 cups Bisquick
2/3 cups buttermilk
1 tsp sugar
1 tbsp butter, melted
Preheat oven to 400˚F.
Mix first three ingredients together. Add 1 tbsp of the melted butter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Kneed 20 times. Roll 1/2" thick, cut and place in an ungreased 8x8 cake pan. Place biscuits next to each other. When you have placed all of them, flatten slightly. Bake for 8 to 10 minutes.
Boston Market Cornbread
Ingredients
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Mix both boxes according to directions and combine the batter in a large bowl (add both boxes plus all other ingredients together all at once). If you have only Jiffy boxes, use n 8x8 baking pan. If you use a regular cake mix, use a 9x13 baking pan.
Bake at 350˚F until done, about 30 minutes.
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Mix both boxes according to directions and combine the batter in a large bowl (add both boxes plus all other ingredients together all at once). If you have only Jiffy boxes, use n 8x8 baking pan. If you use a regular cake mix, use a 9x13 baking pan.
Bake at 350˚F until done, about 30 minutes.
Hot PIzza Dip
Ingredients
1 pkg (8 oz) cream cheese, softened
1 tsp Italian seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 can (8 oz) pizza sauce
2 tbsp chopped green pepper
2 tbsp thinly sliced green onion
1 pkg (8 oz) cream cheese, softened
1 tsp Italian seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 can (8 oz) pizza sauce
2 tbsp chopped green pepper
2 tbsp thinly sliced green onion
Preheat oven to 350.
Combine in bowl, the cream cheese and italian seasoning. Mix well.
Spread in bottom of greased ( with Pam or cooking spray) round glass baking dish.
Combine cheeses, sprinkle 1 / 2 of the cheese mixture over cream cheese.
Spread pizza sauce evenly over , then top using the remaining cheese , peppers and onions.
Bake 15 to 18 minutes or until melted and mixture is bubbling round the edges.
Serve with breadsticks or anything you prefer to use for dipping.
Combine in bowl, the cream cheese and italian seasoning. Mix well.
Spread in bottom of greased ( with Pam or cooking spray) round glass baking dish.
Combine cheeses, sprinkle 1 / 2 of the cheese mixture over cream cheese.
Spread pizza sauce evenly over , then top using the remaining cheese , peppers and onions.
Bake 15 to 18 minutes or until melted and mixture is bubbling round the edges.
Serve with breadsticks or anything you prefer to use for dipping.
Salami Cornets
courtesy Emeril Lagasse
Ingredients
8 oz goat cheese, softened
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
2 tbsp chopped fresh chives
1 1/2 tsp minced garlic
1 tbsp chopped fresh basil
1/2 tsp freshly ground black pepper
1/4 lb thin slices Genoa salami (about 15 very think slices of 5" diameter salami)
parsley, garnish
In a bowl, cream together goat cheese, cream cheese, and butter using a rubber spatula or heavy wooden spoon. Add the chives, garlic, basil and black pepper, and mix well until smooth and creamy. Adjust the seasoning, to taste. Transfer to a pastry bag fitted with a small tip. One at a time, pipe filling onto the sliced salami, turning the salami over onto the filling to form a cornet, or horn shaped. Refrigerate until slightly firm.
Arrange on a decorative platter and garnish with parsley. Serve cold or at room temp.
Ingredients
8 oz goat cheese, softened
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
2 tbsp chopped fresh chives
1 1/2 tsp minced garlic
1 tbsp chopped fresh basil
1/2 tsp freshly ground black pepper
1/4 lb thin slices Genoa salami (about 15 very think slices of 5" diameter salami)
parsley, garnish
In a bowl, cream together goat cheese, cream cheese, and butter using a rubber spatula or heavy wooden spoon. Add the chives, garlic, basil and black pepper, and mix well until smooth and creamy. Adjust the seasoning, to taste. Transfer to a pastry bag fitted with a small tip. One at a time, pipe filling onto the sliced salami, turning the salami over onto the filling to form a cornet, or horn shaped. Refrigerate until slightly firm.
Arrange on a decorative platter and garnish with parsley. Serve cold or at room temp.
Seasoned Crackers
courtesy Grandma Chic
Ingredients
1/2 cup vegetable oil
1/2 envelope Ranch dressing mix
1/4 tsp garlic powder
package soup/oyster crackers
Mix all ingredients together. Pour over soup/oyster crackers in a large bowl. Mix until all crackers are covered. Let stand several hours.
Ingredients
1/2 cup vegetable oil
1/2 envelope Ranch dressing mix
1/4 tsp garlic powder
package soup/oyster crackers
Mix all ingredients together. Pour over soup/oyster crackers in a large bowl. Mix until all crackers are covered. Let stand several hours.
Ultimate 7-Layer Dip
courtesy Taco Bell
Ingredients
1 can (16 oz) refried beans
1 tbsp taco seasoning mix
1 cup each sour cream, Thick 'N Chunky Salsa, shredded lettuce, shredded cheese
4 green onions, sliced
2 tbsp sliced black olives
Mix beans and seasoning mix. Spread onto bottom of pie plate.
Top with layers of all remaining ingredients. Refrigerate several hours or until chilled.
Serve with tortilla chips.
1 can (16 oz) refried beans
1 tbsp taco seasoning mix
1 cup each sour cream, Thick 'N Chunky Salsa, shredded lettuce, shredded cheese
4 green onions, sliced
2 tbsp sliced black olives
Mix beans and seasoning mix. Spread onto bottom of pie plate.
Top with layers of all remaining ingredients. Refrigerate several hours or until chilled.
Serve with tortilla chips.
Chicken Taco Soup
courtesy Jeanne Lynn
Ingredients
1 can (13 oz) chicken breast, drained
1 can (11 oz) diced tomatoes and chilis
1 can (28 oz) diced tomatoes
1 can (4 oz) green chilis
1 can (15 oz) kidney beans
1 packet taco seasoning mix
1 can (15 oz) black beans
1 packet ranch dressing mix
1 can (11 oz) whole kernel corn, optional
Shred chicken. Do not drain the remaining ingredients. Place all ingredients into a crock pot. Stir. Cook on high for 2 hours or on low for 4 hours. Garnish with sour cream, shredded cheddar cheese, chopped green onions, and/or tortilla chips.
Ingredients
1 can (13 oz) chicken breast, drained
1 can (11 oz) diced tomatoes and chilis
1 can (28 oz) diced tomatoes
1 can (4 oz) green chilis
1 can (15 oz) kidney beans
1 packet taco seasoning mix
1 can (15 oz) black beans
1 packet ranch dressing mix
1 can (11 oz) whole kernel corn, optional
Shred chicken. Do not drain the remaining ingredients. Place all ingredients into a crock pot. Stir. Cook on high for 2 hours or on low for 4 hours. Garnish with sour cream, shredded cheddar cheese, chopped green onions, and/or tortilla chips.
Butternut Squash, Pecan and Manchego Cheese Quiche
courtesy Whole Foods
Ingredients
1 1/2 lbs butternut squash
2 tbsp EVOO
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp minced fresh parsley
1 tsp minced fresh sage
3 eggs
1/2 cup low-fat milk
2 oz Manchego cheese, grated (1/2 cup)
salt and freshly ground pepper to taste
1 oz Parmesan cheese, divided (1/4 cup)
Preheat oven to 425˚F. Cover a baking sheet with foil and brush lightly with EVOO. Cut squash in half, scoop out the seeds and stringy membranes. Brush the cut side with EVOO and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with steel blade or finely dice. You should have about 2 cups of pureed or finely diced squash.
Turn the oven down to 375˚F and oil a 2-quart gratin or baking dish with EVOO. Heat remaining oil over medium heat in medium heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring until fragrant, 30 seconds to a minute. Stir in the parsley and sage and squash, and remove from heat. Season to tast with salt and pepper.
Beat the eggs in a large bowl and whisk in milk. Add 1/2 tsp salt and freshly ground pepper to taste. Stir in the squash mixture and the Manchego. Taste and adjust seasonings. Scrape into the prepared backing dish and sprinkle the Parmesan over the top.
Bake 30-40 minutes, until lightly browned on the top and sizzling. Serve hot, warm or room temp.
Advanced preparation: You can make this up a day ahead and reheat in a low oven.
Ingredients
1 1/2 lbs butternut squash
2 tbsp EVOO
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp minced fresh parsley
1 tsp minced fresh sage
3 eggs
1/2 cup low-fat milk
2 oz Manchego cheese, grated (1/2 cup)
salt and freshly ground pepper to taste
1 oz Parmesan cheese, divided (1/4 cup)
Preheat oven to 425˚F. Cover a baking sheet with foil and brush lightly with EVOO. Cut squash in half, scoop out the seeds and stringy membranes. Brush the cut side with EVOO and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with steel blade or finely dice. You should have about 2 cups of pureed or finely diced squash.
Turn the oven down to 375˚F and oil a 2-quart gratin or baking dish with EVOO. Heat remaining oil over medium heat in medium heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring until fragrant, 30 seconds to a minute. Stir in the parsley and sage and squash, and remove from heat. Season to tast with salt and pepper.
Beat the eggs in a large bowl and whisk in milk. Add 1/2 tsp salt and freshly ground pepper to taste. Stir in the squash mixture and the Manchego. Taste and adjust seasonings. Scrape into the prepared backing dish and sprinkle the Parmesan over the top.
Bake 30-40 minutes, until lightly browned on the top and sizzling. Serve hot, warm or room temp.
Advanced preparation: You can make this up a day ahead and reheat in a low oven.
Turkey Sausage Patties
courtesy Whole Foods
Ingredients
3/4 lb ground turkey (not labeled "all breast meat")
1 medium Bose pear (6 oz), peeled, cored, and coarsely grated
1/4 cup chopped fresh sage
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground allspice
1 large egg, lightly beaten
vegetable oil for brushing skillet
Makes 4 serving. Stir together all ingredients except oil in a large bowl until well combined.
Form 1/4 cups of sausage mixture into patties (3" diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray.
Lightly brush a 12" nonstick skillet with oil and heat over moderate hear until hot but not smoking.
Cook patties in batches of 4, turning over once, util browned and cooked through, about 6 minutes per batch. Transfer to a plate as cooked and keep warm, covered with foil.
Cook's Note
Patties can be formed (but not cooked) up to 3 hours ahead and chilled, loosely covered with plastic wrap.
Ingredients
3/4 lb ground turkey (not labeled "all breast meat")
1 medium Bose pear (6 oz), peeled, cored, and coarsely grated
1/4 cup chopped fresh sage
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground allspice
1 large egg, lightly beaten
vegetable oil for brushing skillet
Makes 4 serving. Stir together all ingredients except oil in a large bowl until well combined.
Form 1/4 cups of sausage mixture into patties (3" diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray.
Lightly brush a 12" nonstick skillet with oil and heat over moderate hear until hot but not smoking.
Cook patties in batches of 4, turning over once, util browned and cooked through, about 6 minutes per batch. Transfer to a plate as cooked and keep warm, covered with foil.
Cook's Note
Patties can be formed (but not cooked) up to 3 hours ahead and chilled, loosely covered with plastic wrap.
Cinnamon Apple Cranberry Rum Topping
courtesy Whole Foods
Ingredients
1 3/4 cup cranberry juice
1/4 cup dark rum
1 (6 oz) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 gala apples, peeled, cored and diced
2 tsp corn starch
In a medium saucepan over medium heat, add cranberry juice, rum, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally until the cranberries have softened and apples are tender, about 5 minutes.
Remove 8 oz of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
Remove cinnamon sticks and serve over French Toast recipe or pancakes.
Ingredients
1 3/4 cup cranberry juice
1/4 cup dark rum
1 (6 oz) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 gala apples, peeled, cored and diced
2 tsp corn starch
In a medium saucepan over medium heat, add cranberry juice, rum, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally until the cranberries have softened and apples are tender, about 5 minutes.
Remove 8 oz of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
Remove cinnamon sticks and serve over French Toast recipe or pancakes.
Infused French Toast with Apple Cranberry Rum Topping
courtesy of Whole Foods
Ingredients
4 large eggs
3/4 cups half and half
1/4 cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed
2 tbsp sugar
1 tbsp grated orange peel
1/2 tsp vanilla extract
8 – 3/4" thick french bread slices
4 tbsp (1/2 stick) butter
powdered sugar
cinnamon apple cranberry and rum topping recipe
Whisk the first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2 glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place baking sheet in oven and preheat to 350˚F. Melt 2 tbsp butter in heavy large skillet over medium heat. Add 4 brad slices to skillet and sauté until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tbsp butter and 4 bread slices. Transfer french toast to plates. Sift powdered sugar over. Serve with maple syrup or cinnamon apple cranberry and rum topping.
Ingredients
4 large eggs
3/4 cups half and half
1/4 cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed
2 tbsp sugar
1 tbsp grated orange peel
1/2 tsp vanilla extract
8 – 3/4" thick french bread slices
4 tbsp (1/2 stick) butter
powdered sugar
cinnamon apple cranberry and rum topping recipe
Whisk the first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2 glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place baking sheet in oven and preheat to 350˚F. Melt 2 tbsp butter in heavy large skillet over medium heat. Add 4 brad slices to skillet and sauté until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tbsp butter and 4 bread slices. Transfer french toast to plates. Sift powdered sugar over. Serve with maple syrup or cinnamon apple cranberry and rum topping.
Southern Style Grits
Ingredients
2 cups water
1 1/4 cups milk
1 tsp salt
1 cup quick cooking grits, not instant (suggestion: Quaker)
1/2 cup butter
In a small pot, bring water, milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided on top of each portion, or serve with fruit or with a savory meal.
2 cups water
1 1/4 cups milk
1 tsp salt
1 cup quick cooking grits, not instant (suggestion: Quaker)
1/2 cup butter
In a small pot, bring water, milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided on top of each portion, or serve with fruit or with a savory meal.
Chocolate Chip Cake
Ingredients:
1 (2-payer) package yellow cake mix
1 (6 oz) package chocolate instant pudding mix
2 cups sour cream
3/4 cup vegetable oil
4 eggs
2 cups (12 oz) chocolate chips
confectioner's sugar
Preheat oven to 350˚F.
Combine the cake mix, pudding mix, sour cream, oil and eggs in a large mixing bowl and beat until smooth. Stir in chocolate chips. Pour into a greased and floured bundt pan. Bake at 350˚ for 1 hour. Cool in the pan on a wire rack. Invert onto cake plate and sprinkle with confectioner's sugar.
1 (2-payer) package yellow cake mix
1 (6 oz) package chocolate instant pudding mix
2 cups sour cream
3/4 cup vegetable oil
4 eggs
2 cups (12 oz) chocolate chips
confectioner's sugar
Preheat oven to 350˚F.
Combine the cake mix, pudding mix, sour cream, oil and eggs in a large mixing bowl and beat until smooth. Stir in chocolate chips. Pour into a greased and floured bundt pan. Bake at 350˚ for 1 hour. Cool in the pan on a wire rack. Invert onto cake plate and sprinkle with confectioner's sugar.
Tuesday, April 14, 2015
Tiramisu
Ingredients
1 pint whipping cream
3 tbsp sugar
1 tsp vanilla
16oz mascarpone cheese
24 ladyfingers (2 packages)
1 1/2 to 2 cups espresso
1 tbsp amaretto or dark rum, optional
cocoa powder or shaved chocolate, for dusting
In a mixing bowl, using the whisk attachment, combine whipping cream, sugar and vanilla. Beat on high until the cream forms soft peaks. Fold in mascarpone cheese and 1 tbsp espresso.
Pour espresso and amaretto or rum into shallow bowl. Add 2 more tbsp sugar, optional. Mix all the ingredients.
Separate ladyfingers. Dip them a few at a time into the espresso. Place soaked ladyfingers in a single layer into a baking pan (9x13 or a little smaller).
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Dust with cocoa powder. Cover and refrigerate overnight.
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