My recipes

Artisan loaf bread

2012-01-24T07:57:00.000-08:00

The Master Recipe: Boule

(Artisan Free-Form Loaf)

Makes 4 1-pound loaves

3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour

Mixing and Storing the Dough

1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).

2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.

3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.

4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.

5. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking.

6. Place the ball on a pan. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking.

7. Twenty minutes before baking, preheat oven to 450 degrees. Place an empty broiler tray for holding water on another shelf.

8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)

9. Put pan in oven. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.

10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

From: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

Honey and Spice glazed pork chops

2012-01-24T07:48:00.000-08:00

Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned.

While pork is cooking, combine the remaining ingredients in a bowl; set aside.

Reduce heat to medium-low; add honey mixture to the pork. Cook 10 minutes or until done, turning pork once.

Remove pork from the skillet and allow the sauce to boil until thickened and slightly reduced for a glaze, 3-5 minutes. Spoon glaze over the pork before serving.

* To make ahead/freezer meal - Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When reader to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours. You might also like:

Cheddar and cracker chicken

2012-01-24T07:46:00.000-08:00

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Heat oven to 350° F.

In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness.

From: http://joelens.blogspot.com

No boil 3 cheese manicotti

2012-01-24T07:34:00.000-08:00

Filling Ingredients (Place inside a gallon size freezer bag):
2 cups cottage cheese
1 ½ cups mozzarella cheese
1/4 cup parmesean cheese
1 ½ teaspoons Italian Seasoning
¼ teaspoons salt
¼ teaspoon pepper

Combine filling ingredients and gently knead until thoroughly mixed.Clip a small corner, about 1/2"- just big enough to fit right inside the manacotti. The smaller the whole- the less the mess.

Remaining Ingredients:
1-8oz. package manicotti
½ cup mozzarella cheese
¼ cup Parmesan cheese

Sauce recipe:

1 pound ground beef - browned with onion
1 small onion, finely chopped
1/8 teaspoon pepper
½ teaspoon oregano
2 cups tomato sauce
½ teaspoon basil
1 small onion, finely chopped.
Heat and simmer for 10 minutes.

Spread 1/4 cup sauce in each pan. Pipe cheese filling into manicotti. Top with 1/4 cup mozzarella and 1/8 Parmesan cheese. Cover shells completely with sauce.

Bake covered at 375 for 1 hour.

If freezing: Thaw 24 hours. Bake covered at 375 for one hour until shells are tender. Let stand for 10 minutes before serving.

adapted from momonamission.me

carrot cake

2012-01-09T12:39:00.000-08:00

2 eggs
1/2 cup brown sugar
1/2 cup white sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tablespoon vanilla
1/8 cup oil
1/4 cup applesauce
1/2 cup wheat flour
1/2 cup white flour
1/4 tsp salt
1 1/2 c grated carrots
optional- 1/2 cup raisin or 1/2 cup pecans

Preheat oven to 350 degrees. Grease 8X6 pan. Cook for 30-40 minutes or until toothpick comes out clean.

Broccoli Cheese Soup

2011-11-30T17:36:00.000-08:00

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock (2 cups water 4 tsp knorr chicken boullion)
2-3 cups frozen broccoli- chopped or blended
1 cup carrot, finely grated
8 ounces grated sharp cheddar cheese
salt and pepper

Directions:
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 10-20 minutes.
Add salt and pepper to taste. Can be puréed in a blender. Return to heat and add cheese.

adapted from: http://www.food.com/recipe/panera-broccoli-cheese-soup-150384

Baked carmel chocolate drizzled popcorn

2011-11-18T16:07:00.000-08:00

½ cup Butter

2 cups Brown Sugar

½ cup Corn Syrup

1 tsp Salt

½ tsp Baking Soda

1 tsp Vanilla

3 bags Popped popcorn

In a sauce pan melt butter, sugar, corn syrup, and salt together. Bring to a boil and boil for 5 minutes. Take pan off the heat and add baking soda and vanilla.

Pour over popped popcorn and mix as well as you can. Spread caramel popcorn onto 2 greased cookie sheets and bake in the oven.

Bake @ 250 for 1 hour mixing every 15 minutes. Take out and let cool.

While cooling, make chocolate mixture.

2 cups Chocolate chips (any flavor you like)- This was way to much for me- I probably used half of it.

2 TBS Vegetable Oil

Melt in a small sauce pan over the stove. Once melted and smooth, drizzle chocolate over the caramel popcorn. Let the chocolate set, break into pieces, and serve.

Lemon Garlic Tilapia

2011-10-17T15:57:00.000-07:00

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 15-20 minutes depending on thickness of fish.

peanut butter banana smoothie

2011-09-27T10:08:00.000-07:00

from 100daysofrealfood.com
1 1/2 frozen bananas
1/4 c. peanut butter
1/2 c. milk

blend until smooth

Makes 1 1/4 cup serving

Whole Wheat Banana Pancakes

2011-09-22T05:56:00.000-07:00

from 100daysofrealfood.com

2 cups whole-wheat flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon of fine sea salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk (you can use any kind – skim, 2% or whole)
2 tablespoons unsalted butter, melted + butter for frying
2 ripe bananas, mashed

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir until well mixed and then make a well (hole) in the center of the bowl by spreading the flour mixture to the sides of the bowl. Pour the honey, eggs, milk, and 2 tablespoons of melted butter into the well, then gradually whisk from the center outward until the ingredients are well combined but still a little lumpy. Do not over mix the batter. Very gently fold in the mashed bananas (and/or other berries).

Preheat a non-stick pan over medium-high heat. Pour pancake batter into pan.

When the pancakes have begun to bubble in the center and the underside is golden brown, flip them. Cook until the 2nd side is golden brown. Serve with warm syrup. And freeze the leftovers for another day!

WHOLE WHEAT CHOCOLATE CHIP OATMEAL COOKIES

2011-09-06T14:41:00.000-07:00

from: chef-n-training.blogspot.com

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars.
Beat in eggs and extract.
Stir in dry ingredients and then chocolate chips.
Scoop rounded tablespoonfuls onto greased (or lined) baking sheets.
Bake at 350 for 10 minutes

Crockpot chicken

2011-09-06T14:36:00.000-07:00

from: 100daysofrealfood.com
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

Directions

Combine the dried spices in a small bowl.
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Enjoy!

taco seasoning

2011-09-01T15:47:00.000-07:00

From rhrecipes.blogspot.com

3 Tbsp Cumin
2 Tbsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Cayenne
1 Tbsp Salt
2 Tbsp Pepper

Mix and store in an air-tight container.

Tips:
I use about 1-3 Tbsp of this mix on each pound of meat. Adjust for your tastes.

Slow cooker refried beans

2011-09-01T15:45:00.000-07:00

from 100daysofrealfood.com

1 onion, peeled and diced
2 cups dry pinto beans, rinsed
2 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
One big pinch of cumin
6 cups water
Directions

Combine all ingredients in slow cooker.
Cook on high for 8 hours or overnight while you are sleeping(on low).
Drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
Mash remaining beans with a potato masher and voila! You have homemade refried beans. I beat mine in my kitchen aid for 5-10 seconds until mashed.

I also added some taco seasoning to taste.

Coconut Banana Bread with Lime Glaze

2011-08-20T14:38:00.000-07:00

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don’t go buy apple juice just for this recipe. If you don’t already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

from Our Best Bites

Chocolate Zucchini Bread

2011-08-07T05:58:00.001-07:00

3 C. grated zucchini
1 C. vegetable oil
2 C. granulated sugar
1 tsp. vanilla
1/4 C. cocoa- I used the hershey secial dark
1 C. mini chocolate chips
1 C. flaked coconut
3 Large eggs
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 3/4 c. flour
1 C. nuts

Spray loaf pans and put wax paper in the bottom. Mix all ingedients together and evenly distribute in the loaf pans. Bake at 325 for 1 hour.
Makes 2 loaves

stir fry

2011-08-02T09:36:00.000-07:00

Teriyaki Sauce

¼ cup soy sauce
¾ cup water
1/2 tbsp peeled & freshly grated ginger- depends on how much you like ginger
2 tbsp honey

(I doubled because we like lots of sauce on our stir fry)

Stir Fry

3 – 4 servings of rice
2 to 3 tbsp oil
2 to 3 cups of sliced veggies- pepers, onions, celery,carrots etc and/or meat or seafood

Start the rice according to directions on the package. To make the sauce combine the next sauce ingredients (soy sauce, water, ginger & honey) in a small bowl. Chop veggies, and meat/seafood. In a wok or sauté pan heat the oil over medium heat then add the veggies and meat/seafood. Once the vegetables are soft and the meat is cooked through, add the sauce. I thickened my sauce with a little cornstarch and water mixture. Serve over the cooked rice.

Yield: 3 – 4 servings
Adapted from 100daysofrealfood.com

Chicken Divan made over

2011-05-18T06:49:00.001-07:00

-1/2 lbs broccoli (3 large heads) chopped
2- boneless skinless chicken breasts- cooked and cut into bite sized pieces
salt and fresh ground pepper
1 tbsp butter
2 tsp extra virgin olive oil
2 cloves garlic, cut, crushed, however you like garlic
2 tbsp shallots, minced (onions would work too)
4 tbsp flour
1- 1 1/2 cup chicken broth
1 cup milk
2 cups shredded cheese - I used cheddar
1/4 cup grated parmesan cheese
1/4 cup seasoned breadcrumbs

Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.

Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.

Heat a medium pot on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and bring to a boil. Remove from heat and stir in half of the cheese. Season to taste with salt and pepper.

Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese, grated parmesan and top with breadcrumbs.

Bake 30 minutes, serve hot

From skinnytaste.com

Baked Oatmeal

2011-02-16T14:57:00.000-08:00

Baked Oatmeal
From Our Best Bites

3 c. oats (not quick-cooking)
3/4 c. brown sugar
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder
3/4 c. Craisins, raisins, dried cherries, or other dried fruit
1 c. milk
1/2 c. butter, melted (you can substitute applesauce for 1/4 c. of the butter if you want)
2 tsp. vanilla
2 eggs

Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and Craisins. In a smaller bowl, mis together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry mixture and whisk to combine. Pour into a deep 9" pie plate or an 8x8" or 9x9" baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk. Serves 8.

I halved the recipe and cooked for about 25 minutes. It is even delicious warmed in the afternoon.

chicken parmigiana

2011-01-26T12:57:00.000-08:00

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups chicken broth
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in chicken broth and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

From pioneer woman cooks

chicken divan

2011-01-26T12:49:00.000-08:00

This picture insists on being sideways.

1 packages frozen broccoli
2 chicken breasts- cooked
2 cans cream of chicken soup
1/3 cup mayonnaise (I have used miracle whip)
1 /2 cup bread crumbs
1/2 cup cheddar cheese

You can throw everything but the last 2 ingredients in a crockpot on medium for a couple of hours, add cheese and bread crumbs in the last 30 minutes or do the following

Cook broccoli. cut chicken to bite sized pieces. Layer together in a pan. Mix soup and mayo. Pour over chicken and broccoli. Spread with cheese and bread crumbs. Bake at 350 for 45 minutes or until bubbly.

Serve over rice.

vegetable lasagna

2011-01-26T12:47:00.000-08:00

2 tsp. olive oil
approximately 2-3 cups vegetables -- I usually do 10 oz. chopped spinach, 1 small diced onion, 5-6 oz. sliced mushrooms, and 1 medium sized grated carrot
1 jar spaghetti sauce
9 lasagna noodles, cooked
1 cup cottage cheese
2 cups shredded mozzarella, reserve 1/2 cup for the top
1/2 cup parmesan cheese

Saute the onions, carrots and mushrooms until softened, add spinach and heat through. Add the sauce and simmer 10 minutes. Spread about 1/2 cup of sauce in the bottom of a 9x13 pan. Layer 1/3 noodles, 1/3 cheese, 1/3 sauce; repeat until all layers are finished. Sprinkle with remaining cheese. Bake, covered at 350 degrees for 30 minutes; uncover and bake for 10 minutes longer.

Lemon poopyseed muffins/ bread

2011-01-26T12:42:00.000-08:00

2 1/4 C all purpose flour
1 1/4 C sugar
1 C butter, softened
3/4 C milk
3 eggs
2 Tbsp poppy seeds
1 Tbsp freshly grated lemon peel
1 1/2 tsp baking powder
1 tsp salt
Glaze
1/2 C sugar
3 Tbsp butter, melted
4 tsp lemon juice
Heat oven to 350 degrees. Grease bottom only of four (5 1/2 x 3 inch) mini loaf pans. Set aside.
Combine all bread ingredients in large bowl. Beat at medium speed, scraping bowl often until well mixed.
Spread batter into prepared pans. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. For muffins I would cook 12-15 minutes.
Stir together all glaze ingredients in small bowl. Drizzle over warm bread loaves. Cool 10 minutes and remove from pans.
enJOY!

carmelized onions

2011-01-26T12:39:00.000-08:00

Several medium or large onions, yellow, white, or red
Olive oil
Butter (optional)
Salt
Sugar (optional)

Slice off the root and top ends of the onions, peel the onions. Cut the onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness. If you want, you can cut a little wedge in the tough rootball end of the onions and discard that part, but we haven't found this to be necessary, as this part of the onion softens and cooks with the rest over the long cooking time.

Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.)

Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

Store refrigerated for several days in an air-tight container.

From simplyrecipes.com

Twice baked sweet potatoes

2011-01-26T12:27:00.000-08:00

2 medium sweet potatoes
2 oz cream cheese, softened
2 TBSP sour cream
1 TBSP butter
1/4 tsp salt
2 TBSP butter
1/2 tsp ground cinnamon

Scrub and pierce potatoes; place on a plate and microwave uncovered for 12-14 minutes or until tender.

When cool enough cut a thin slice off top or a lit in it. Scoopt out the pulp. In a bowl mash pulp. Add cream cheese, sour cream, butter and salt. Mix well. Spoon into potato shells.

Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake uncovered at 425 for 12-15 minutes or until heated through and toppin is golden brown.

Dreamy Apple Pie

2011-01-26T12:24:00.000-08:00

1 whole Unbaked Pie Crust

Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
½ cups Brown Sugar
½ cups Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
⅛ teaspoons Cinnamon

Topping
7 Tablespoons Butter
¾ cups All-purpose Flour
½ cups Brown Sugar
¼ cups Pecans (more To Taste)
Dash Of Salt

Preparation Instructions
Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.

In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with hard sauce, whipped cream, or ice cream.

From pioneer woman cooks

Granola Bars

2011-01-23T15:52:00.000-08:00

2 1/2 cups Rice Krispies
1/2 cup raisins
1/2 cup brown sugar
1/2 cup karo syrup
1/2 cup peanut butter
1 tsp vanilla
Combine brown sugar and corn syrup in saucepan. Bring to a boil stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Blrend until smooth. Combine other ingredients in 9x13 pan. Pour brown sugar mix over top. Mix gently and then press into pan. Cool and cut.

Zucchini Marinara

2011-01-23T15:50:00.000-08:00

Cut desired amount of zucchini in slices and mix with preferred sauce. Microwave for 5-10 minutes covered or until zucchini is to desired softness. Serve with noodles or alone. Top with Parmesan cheese.

Loaded Baked Potato Soup

2011-01-23T15:49:00.001-08:00

4 medium baking potatoes, unpeeled and washed
1 1/3 cup water with 2 chicken bouillon cubes dissolved
1 1/3 cup milk
bacon, cooked and crumbled
cheddar cheese
sour cream
Pierce potatoes; microwave on high 5 minutes turning after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth, and milk in microwave safe bowl. Microwave on high for 6 minutes, stirring after 3 minutes. Slightly crush potatoes with fork or potato masher. Serve topped with cheese, bacon and sour cream.

Whole Wheat Pancakes

2011-01-23T15:49:00.000-08:00

1 large egg
1 cup whole wheat flour
3/4 cup milk
1 Tbsp granulated or packed brown sugar
2 Tbsp oil
3 tsp baking powder
1/4 tsp salt
Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1-2 Tbsp milk. Heat griddle to 375. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown. Recipe works to double or triple.

Sausage Potato Corn Soup

2011-01-05T19:49:00.000-08:00

1 lb sausage-reduced fat
1 cup chopped onion
4 cups potatoes cut into 1/2 inch pieces
2 cups water
1 tsp salt
1/2 tsp dried marjoram, crushed
1/8 tsp pepper
1- 17 oz can cream-style corn
1- 17 oz can whole kernel corn, drained
1- 12 oz can fat free evaporated milk

Cook Sausage and onion. Drain on paper towel. Return to pot. Mix everything except cream style corn, whole corn and milk. Cook uncovered 15 minutes or until potatoes are tender. Then add corn and milk and heat through. Option: Double the batch but keep the sausage one pound.

Lemon Sage Chicken

2011-01-05T19:43:00.000-08:00

1 Tbsp lemon juice
2 tsp olive oil
1 tsp dried sage
4 chicken breast halves (about 2 ½ lbs total)
Preheat oven to 425. Combine lemon juice, sage and oil. Brush on chicken breast halves. Place chicken in a lightly greased baking pan. Bake for 30-35 minutes or until chicken is fully cooked.

60 Minute Rolls

2011-01-05T19:37:00.000-08:00

60 Minute Rolls
3 1/2 - 4 1/2 cups flour
3 Tbsp sugar
1 tsp salt
2 Tbsp yeast, dry
1/2 cup dry milk
1/2 cup margarine
1 1/2 cups water
Heat water and margarine until warm. Add 1 ½ cups flour along with remaining dry ingredients. Beat for 2 minutes Add ½ cup flour and beat for 2 minutes. Add enough of the remaining flour to make a soft dough. Knead for 5 minutes. Let rise for 15 minutes. Shape into rolls and place in a greased pan. Let rise for 15 minutes. Bake at 400 for 15 minutes
For Cinnamon Rolls: Increase sugar to ½ cup. Add 1 egg, if desired. Divide dough in half after 1st rising. Shape each half into a rectangle. Spread with soft margarine and a dark mixture of cinnamon and sugar. Roll up starting with long side. Cut each roll into 12 pieces and place cut side up in a buttered muffin tin or place all 24 rolls in a 9x13 pan. Let rise and bake.

pumpkin bread/muffins

2010-11-10T12:24:00.000-08:00

2 cups of fresh cooked pumpkin or canned pumpkin
3 1/2 cups all-purpose flour
2 tsp. baking soda
3 cups sugar
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice
1/2 cup water if you are using fresh cooked pumpkin
OR
2/3 cup water if you are using commercial canned pumpkin

Preheat oven to 350 F.

In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.Add the eggs, water, oil and pumpkin.

Stir until blended.
Pour into two lightly greased and floured 9x5" loaf pans. Or, use muffin pans if you want muffins instead of loaves! I made 12 muffins, 4 mini loaves and one smaller loaf.

Bake approximately 1 hour at 350 F. The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly. The muffins and little loaves took about 40-50 minutes
Remove from the oven and cool slightly (10 minutes).
Then take out of pans to let cool on a rack.

White Chicken Chilli

2010-10-21T10:16:00.000-07:00

2 Tablespoons olive or canola oil
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 cups Progresso® chicken broth
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon chipolte chile pepper
2 cans (15 oz each) navy/great northern beans, drained
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) plain yogurt or sour cream

Cook chicken, oil, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, or place in crockpot on low until ready to serve. Remove from heat; stir in cilantro and yogurt if desired.

Pesto Chicken

2010-10-01T19:44:00.000-07:00

2 chicken breasts
1 onion
1 red pepper
1/2 lemon, juiced
1/2 cup pesto
1 tsp garlic salt
2 tsp seasoned salt

Cut chicken, pepper and onion in strips. Cook chicken in skillet adding onion when partially cooked. Add lemon juice, pesto, and salts. Cook until chicken is done and serve over noodles.

Pesto

1/2 a clove of garlic, chopped
sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
a handful of pine nuts, very lightly toasted
a handful of walnuts
a good handful of freshly grated Parmesan cheese
extra virgin olive oil

Blend all ingredients, adding enough oil to get a good consistency. Test for flavor and add more of whatever you feel it needs.

Flatbread/Bagel Thins

2010-10-01T19:37:00.000-07:00

6-7 cups whole wheat flour
2 tablespoons yeast
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 1/4cups very warm water (120-130 degrees)

Mix 3 cups whole wheat flour, honey, shortening, salt, and yeast in 4 quart bowl. Add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Stir in enough flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic about 10 minutes. Place in greased 2 ½ quart bowl, turn greased side up. Cover and let rise in warm place until double 40-60 minutes. Punch down, let rise again or divide dough into small portions and roll/shape into thin circles. Put on pan. Let rise. Bake 350 degrees for about 10 minutes. Great for making pizzas and open faced sandwiches.

Heirloom Tomato Bisque

2010-09-07T14:21:00.000-07:00

4 pounds heirloom tomatoes
6 cloves garlic
1 onion
1 bulb fennel
2 large carrots
1/4 cup fresh oregano
1/4 cup fresh thyme
handful of basil leaves
2 cups chicken broth
4 cups vegetable stock
1 cup Arborio rice (I used 1/2 cup brown rice)
salt and pepper to taste

1. Preheat oven to 425 degrees.
2. Cut the tomatoes in half and place in baking dish, drizzle with olive oil and season with salt and pepper. Roast tomatoes in oven for about 45 minutes.
3. While the tomatoes are in the oven, julienne the onion and fennel bulb and chop the carrots.
4. Pick the oregano leaves, thyme leaves and basil leaves off their stems. Reserve for later.
5. Heat 4 tablespoons olive oil in a stock pot over low to medium heat, add the onions, garlic, and fennel and caramelize in the pan. Season with salt and pepper.
6. De glaze the pan with chicken and vegetable stock.
7. Add the tomatoes from the oven to the stock.
8. Add the uncooked rice and herbs to the pot. Simmer for 45 minutes and puree in a blender.

Taco Salad

2010-09-05T13:53:00.000-07:00

4 flour tortillas

1 lb. ground beef- cooked

1 cup refired beans
4 cups shredded lettuce
1 tomato- cut
1 Avacado- made into guacamole
1 cup corn
red onion

Heat oven to 425. Crumple 4 sheets of foil to make 3 inch balls. Place on baking sheet. Place tortilla over each ball and spray with cooking spray. Bake 6-8 minutes or until golden brown. Tortillas with drape over balls as they bake.

Place tortilla bowl on plate and fill with desired ingredients

Vanilla Butter Frosting

2010-09-05T13:51:00.000-07:00

1/3 cup soft butter or margarine

3 cups powdered sugar

1 1/2 tsp vanilla

2Tbsp milk

Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth.

Pastry for Double Pie Crust

2010-09-05T13:48:00.000-07:00

2 cups flour
2/3 cup shortening
1 tsp salt
6-7 TBSP cold wanter

In bowl stir together flour and salt. Cut in shortening. Sprinkle with water and mix until all moistened. Form into 2 balls.

Peach Pie

2010-09-04T08:11:00.000-07:00

6 cups peeled and sliced peaches

1 cup sugar

1/3 cup flour

1/8 tsp salt

1 tsp lemon juice

2 TBSP margarine

Preheat oven to 425. Make 2 crust pastry. Place fruit in bowl, add sugar to sweeten and sprinkle with flour and salt and lemon juice, toss lightly. Spoon into pie crust. Dot with butter. Add top crust and seal edges. Bake for 35-45 minutes or until lightly browned and bubbly.

pie crust cookies

2010-09-04T08:07:00.000-07:00

1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening
3-4 TBSP cold water

In bowl stir together flour and salt. Cut in shortening. Sprinkle with water and stir until all moistened and dough forms a ball.

Roll out on floured surface. Cut into peices. Dip in mixture of sugar and cinnamon. Bake at 450 for 10-12 minutes or until golden brown.

Chicken BLT wrap

2010-09-04T08:01:00.000-07:00

4 Tortillas
2 cups Lettuce
1 Tomato
8 slices Bacon cooked
1 cup chicken
ranch dressing or honey mustard
8/11*We added craisins today and we all really liked it.

Put lettuce, tomato, 2 slices of bacon, 1/4 cup chicken on tortillas and a little ranch dressing. Roll up and enjoy.

Croutons

2010-09-04T07:55:00.000-07:00

4 slices bread

1/2 cup olive oil
1/3 cup parmesean cheese
2 garlic cloves
2 Tbsp Parsely flakes

Mix last 4 ingredients. Use pastry brush to spread mixture on front and back of bread. Cut into squares. Place on a cookie sheet and bake at 325 for 10-15 minutes or until golden brown. The outsides will be semi crunchy when you take them out, as they cool they will get more crunchy.

Pork Chops with Apples and Onions

2010-08-30T18:41:00.000-07:00

serves 6
6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
coarse salt and freshly ground black pepper
1 Tablespoon extra-virgin olive oil or vegetable oil
2 Tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup chicken broth or cider

1. Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
2. Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the broth or cider. Return chops to the pan.
3. Cook until the pork is tender, about 5-10 minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Squash Casserole

2010-08-30T18:31:00.001-07:00

Thinly slice 1-2 zucchini squash and put into a 9X9 pan
Chop 1 medium onion and put half on top of the sliced zucchini
Sprinkle with seasoned salt
Thinly slice 1-2 yellow squash and put on top of sliced zucchini
Sprinkle with seasoned salt
Bake in 375 degree oven for 20-30 minutes or until squash is fork tender
Sprinkle with grated monterey jack or mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
Remove from oven.
Chop two to three tomatoes and put on top of casserole.

Frosted Apple Cake

2010-08-22T21:41:00.000-07:00

2 ½ cups all purpose flour (or 1 cup whole wheat & 1 1/2 cups white flour)
2 cups sugar
1 tsp baking powder, baking soad, ground cinnamon and salt
1 ½ cups applesauce
¾ cup vegetable oil
2 eggs
1 cup chopped walnuts -optional

Preheat oven to 350. Sift dry ingredients into large mixing bowl. Add applesauce,oil, and eggs. Beat on low speed until moistened. Beat batter on high for 2 minutes. Bake for 30 minutes or until toothpick is clean.

Frosting
½ cup butter or margarine
4 ½ cups powdered sugar
6 Tbsp apple juice-divided

Heat butter in saucepan, stirring continually over medium heat until lightly browned. Beat butter, powdered sugar and 4 Tbsp apple juice. Add remaining apple juice and ¼ cup walnuts. Spread over cake.

Poppyseed Chicken

2010-08-22T21:35:00.000-07:00

4 chicken breasts chopped and cooked
1 pint sour cream
optional:1/2 roll Ritz crackers mashed in a little milk and butter
Combine and spread in a 9x13 pan

Combine 1 roll crushed ritz crackers, 2 Tbsp poppy seeds, 3/4 cup butter and spread over top.
Bake at 350 for 30 minutes. Serve over pasta.

Oven Fried Chicken with Almonds

2010-08-20T08:45:00.000-07:00

1 cup whole wheat bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped almonds
2 tablespoons chopped parsley
1 clove garlic crushed
1 teas salt
1/4 teas dried thyme
pinch of black powder
1/4 cup olive oil
2 pounds chicken (12 pieces)

Preheat oven to 400. Combine crumbs cheese almonds parley garlic salt thyme and pepper. Dip chicken in oil and coat with mix. Bake 25 minutes.

Oatmeal Muffins/Pancakes

2010-08-20T08:28:00.000-07:00

¾ cup + 2 Tbsp oats
1 cup buttermilk
1 ¼ cup whole wheat flour
1 ½ tsp baking powder
½ tsp soda
¼ tsp cinnamon
¼ tsp salt
2/3 cup walnuts
1/3 cup canola oil
1 egg beaten
1/3 cup brown sugar
1 tsp vanilla

Combine oats and buttermilk and soak for 30 min. Add other ingredients and then bake on griddle as pancakes (may need a little more milk). Or as muffins.

Apple or Cherry Crisp

2010-07-18T13:22:00.000-07:00

4 cups sliced tart apples or 1 or 2 cans cherry pie filling
2/3 to ¾ cup packed brown sugar
½ cup flour
½ cup oats
1/3 cup butter, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg

Heat oven to 375 degrees. Grease square pan, 8x8x2-inches. Arrange apple slices in pan or pour in cherry pie filling. Mix remaining ingredients. Sprinkle over fruit. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm with cream or ice cream. 6 servings.

Spicy Mexican Torte

2010-07-18T13:17:00.000-07:00

½ pound sausage
1 cup chopped onions
2 cloves garlic, finely chopped
1 (4 oz) can chopped green chilies, drained
8 ten-inch flour tortillas
2 cups shredded Monterey Jack cheese
1 (16 oz) can refried beans
1 (7 oz) jar roasted red peppers, drained

Cook sausage, onions, and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is done; drain. Stir in green chilies; set aside.

Heat oven to 400 degrees. Grease pie plate. Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese. Cover and bake 40 minutes. Uncover and bake 15 minutes or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa, sour cream, and guacamole if desired.

Feather-light pancakes

2010-07-17T08:35:00.000-07:00

4 teaspoons baking powder
2½ cups flour
1 teaspoon soda
1 teaspoon salt
5 tablespoons oil
2 eggs
2 tablespoons sugar
2 cups buttermilk

Mix dry ingredients in large mixing bowl. In small mixing bowl combine oil, eggs, and buttermilk. Combine both mixtures and blend well. Pour on heated griddle (about 350 degrees). Flip over when bubbles appear or when bottom side is brown. Makes 16
(4 inch) pancakes.

Potatoes on the grill

2010-07-17T08:29:00.000-07:00

6 potatoes washed and cut, peeled if needed
1 package lipton onion soup
a drizzle of olive oil

Put in foil pan and cook on the grill about 20 minutes- stir occasionally. Or put in tin foil and flip after 10 minutes.

Pound Cake

2010-06-20T17:53:00.000-07:00

1/2 cup butter
3 eggs
1/2 cup sour cream
1 1/2 cups all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 cup sugar
1/2 tsp vanilla
Allow butter, eggs and sour cream to stand at room temperature 30 minutes. Meanwhile grease and lightly four a loaf pan; set aside. Combine flour, baking powder and baking soad; set aside.
In a mixing bowl beat butter on medium for 30 secodns. Gradually add sugar beating 10 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add lfour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after ach addition just until combined. Pour batter into pan.
Backe at 325 for 60-75 minutes or until a toothpick comes out clean. Cool on a rach for 10 minutes. Remove from pan; cool. (Makes 10 servings)

Lemon Poppy Seed Pound Cake: Prepare sour cream pound cake as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 tsp finely shredded lemon peel, 2 Tbsp lemon juice and 2 Tbsp poppy sees to batter.

Orange Rosemary Pound cake: Prepare Sour Cream Pound Cake as above except stire 1 1/4 tsp finely shredded orange peel and 1 tsp snipped fresh rosemary into the batter.

Strawberry Cream Trifle

2010-06-20T17:42:00.000-07:00

1 pound cake (frozen and thawed) or homemade
1 quart fresh strawberries
1 (16oz) frozen sliced strawberries in syrup, thawed
2 Tbsp lemon juice
3 (8 oz. each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake istant pudding
1 (8 oz) frozed whipped topping, thawed
Combine fresh and frozen strawberries in bowl. In another bowl, whisk lemon juice, yogurt and pudding mix. Fold in 1 cup of the whipped topping.
To assemble alternate layers of cake, strawberry mixture, and yogurt mixture. Top with whipped cream.

Easy French Bread

2010-05-10T19:55:00.000-07:00

4 heaping cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon yeast
Stir dry ingredients together. Add 1 1/2 cups warm water and knead. Place in greased bowl and let rise. Divide dough in half and shape into two loaves. Place on greased cookie sheet. Make diagonal slits in top. Let rise. Bake 375 degrees for 15-20 minutes.

Olive Garden's Zuppa Toscana Soup

2010-05-10T19:41:00.000-07:00

1 lb. spicy Italian sausage
1/2 lb. smoked bacon chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes scrubbed clean, thinly sliced
2 garlic cloves peeled, minced
1 med. onion peeled, chopped
2 cups chopped kale or Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.

Pizza Pasta Salad

2010-05-10T19:33:00.000-07:00

3 cups pasta, cooked, drained & cooled
4 medium tomatoes, chopped (about 4 cups)
1 pkg bacon cooked and chopped
1 cup mozzarella crumbles or diced mozzarella cheese
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
1/2 cup Kraft Roasted Red Pepper Italian with Parmesan dressing

Toss all ingredients in large bowl. Cover and refrigerate at least 1 hour to blend flavors (Can be made one day ahead). Add dressing as desired.

Creamy chicken

2010-05-10T19:25:00.000-07:00

Chicken breasts cut in half
1 Can evaporated milk
flour
salt pepper
1/2 cube of butter
1 can cream of chicken soup
3/4 cup water
Coat desired number of chicken pieces in evaporated milk. Then coat in flour, salt, and pepper
Put butter in bottom of pan and place chicken on top.
Bake at 375 for 30 minutes
Add cream of chicken soup and water and bake for 30 more minutes.

Lipton onion soup mix from scratch

2010-05-09T06:04:00.000-07:00

1/4 cup dried minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

Mix all together- makes 1 packet.

French Breakfast muffins

2010-05-02T14:34:00.001-07:00

1/3 cup shortening
½ cup sugar
1 egg
1½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup milk

Heat oven to 350 degrees. Grease 12 muffin cups. Mix thoroughly shortening, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 15-20 minutes. Mix ½ cup sugar and 1 teaspoon cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture. Serve hot.

Slow cooker pulled pork

2010-05-02T14:29:00.000-07:00

Should make about 32 sandwiches. I halved it and got 16.

1 6 lb pork shoulder (Boston butt)
2 medium onions, diced
1 head garlic, chopped
Hamburger buns

Wet Rub:
1/4 cup white sugar
2 TBSP paprika
4 tsp table salt
1 1/2 TBSP garlic powder
2 TBSP onion powder
2 TBSP chili seasoning
1 TBSP black pepper
2 tsp mustard powder
1 tsp liquid smoke
1/2 cup plus 2 TBSP red wine vinegar or apple cider vinegar
1/4 cup olive oil

Sweet Barbecue Sauce (Optional)
1 large onion, roughly chopped
3 cloves garlic
3 cups ketchup
1/4 cup water
2 1/4 cups brown sugar
1 1/2 TBSP liquid smoke
1/4 tsp cayenne pepper (optional)

The Day Before Cooking:
Make the wet rub by whisking all of the ingredients together. Set aside while you prepare the pork shoulder. The wet rub will thicken slightly as it sits.

Trim as much exterior fat from the pork shoulder as possible. Cut the shoulder into 3 pieces of roughly equal size. One side will likely have a bone so it may be a little bigger than the other 2 pieces – which is no big deal. Add 1/3 of the wet rub to each piece and rub it in on all sides. Add the pieces of pork to a large dish, cover with plastic wrap, and refrigerate overnight.

Early on the Day of Serving:
The shoulder needs to cook for 11 to 12 hours so plan accordingly. Remove the pork from the refrigerator and let it sit at room temperature for 1 hour. Meanwhile, chop the onions and garlic. After the pork has rested for 1 hour, add about 3/4 of the chopped onions and about 3/4 of the chopped garlic to the bottom of the slow cooker. Add the pork then top with the remaining onions and garlic. If any liquids have come out of the pork while it was marinating, tilt the pan and spoon the liquid on top of the meat. Cook on low for 11 to 12 hours (or high for 6 to 7 hours).

You will be shocked by the amount of liquid that comes out of the shoulder even though you did not add any extra water or broth to the slow cooker. When the pork is done, it will pull apart without any effort. Use a slotted spoon to remove the pork and onions/garlic from the juices in the slow cooker. Place the meat and onion mixture on a sided sheet pan and cover with aluminum foil and allow it to rest for 20 minutes. Discard the juices. The pork will taste great at this point and will be slightly sweet. You may serve the pulled pork after it has rested with (or without) a store-bought barbecue sauce.

I, however, like to go one extra step when making this pork. When the pork is almost done, start making the barbecue sauce by adding the roughly chopped onion and garlic to a food processor. Puree the onions and garlic and transfer the mixture to a medium sauce pan. Add the remaining sauce ingredients and stir to combine.

When the pork is resting after it has been removed from the slower cooker, preheat the oven to 350F. In addition, start heating the sauce ingredients over medium heat. Stir the sauce often as it heats so that it does not burn on the bottom of the sauce pan. It may splatter when it begins to simmer so feel free to use a splatter screen or a lid that is kept slightly ajar to allow excess moisture to escape. Simmer the sauce for about 15 minutes (about the length of time you are resting the pork). The sauce will darken considerably as it cooks.

Remove the foil from the pork. Use a couple of forks to shred the meat into smaller pieces. Add about 1/3 of the sauce to the pork and stir to combine. Then, spoon another third of the sauce on top of the meat but do not stir it in. Add the sheet pan to the oven and cook for about 1 hour or until the sauce is very thickened on top and beginning to char in a few places. After I add the pork to the oven, I continue to slowly cook the remaining third of the sauce over medium-low to medium heat until it has thickened (about 10 minutes longer or so). Transfer the extra sauce to a serving bowl.

When you take the pork out of the oven, stir it and serve immediately on hamburger buns. Pass around the extra sauce for those who prefer a wetter/sweeter barbecue sandwich.

Notes:
1) Don't be tempted to buy a pork shoulder that is significantly bigger than 6 lbs. A 7 lb pork shoulder is a very tight fit in most slow cookers so 6 to 6 1/2 lbs is a better choice.
2) This tastes even better as leftovers. In fact, I rarely serve it on the day I make it. I prefer to make it a day or two in advance then just heat it up in the microwave. In this respect, it's perfect party food.

From: http://cookingventures.blogspot.com/

sweet potato casserole

2010-04-14T16:39:00.000-07:00

2 pounds sweet potatoes- cooked
3/4 cup granulated sugar
1/4 cup evaporated milk
3 Tablespoons butter melted
1/2 tsp salt
1 tsp vanilla
2 eggs

Topping:
1/3 cup flour
2/3 cup brown sugar
1/8 tsp salt
2 TBSP butter melted
1/2 cup chopped pecans

Heat oven to 350. Mix first 7 ingredients together. Hand beaters work great to get it smooth. In seperate bowl mix topping ingredients. Spread on top. Bake for 25 minutes. You can stick it under the broiler for 2-4 minutes to get it golden brown, but watch it can burn fast. Make sure you use a metal pan or broiler safe pan if you intend to broil it. Let sit for 10 minutes before serving.

Cookinglight.com recipe

skillet omelet

2010-04-14T16:36:00.000-07:00

4 eggs
1/4 cup green pepper
1/4 cup onion
1/2 cup cheese

Beat eggs. Add butter to pan and let melt. Keep on medium. Add egg and green pepper and onion. Turn down to low or medium low- cover. Let cook about 10 minutes. Add cheese and cook for about 5 more minutes.

I used the smallet skillet I had. Probably about 6-8 inches.

Chef Salad

2010-04-14T16:32:00.001-07:00

There really isn't a recipe for chef salad. We just throw things together, but here is a list of some of the things that we like.

Lettuce
Tomato
cheese chunks
ham, turkey or chicken
tomato
carrot
boiled egg
toasted walnuts
kidney beans or balck beans
avacado
corn
red onion

chicken salad

2010-04-14T16:30:00.000-07:00

2 cups diced chicken- i use canned chicken
2 cups diced celery
1/4 minced green onion
2/3 cup miracle whip- add 1 tsp sugar and 1 tsp vinegar

Mix. You can refrigerate overnight- this will cause the celery to not be so crunchy if that is how you like it.

Potato salad

2010-03-30T08:18:00.000-07:00

4-6 potatoes

4-6 eggs- boiled

4-5 green onions
Miracle whip- 1 1/2 cups
Mustard
Celery seed or celery salt
Salt

Boil potatoes with the skins on. When the potatoes are cool peel and dice them into small pieces. Put in large bowl

Boil eggs. Place eggs in cold water on the stove. Heat to boiling and boil for 10 minutes. Rinse in cold water. When cool, peel and dice into small pieces. Place in bowl with potatoes

Dice green onions. Put in bowl with potatoes and egg.

In a small bowl mix Miracle Whip, a little mustard- about what you would put on a sandwich, shake some celery seed or celery salt and some salt in. Mix. Add to bowl with first potatoes, egg and onion.

Mix all ingredients together. Taste. Add more salt to taste. Sprinkle with paprika. Cover and refrigerate overnight.

Shawn's Hamburgers

2010-03-30T08:15:00.000-07:00

1 pound hamburger meat

1/4-1/2 cup canned or frozen corn

1/4- 1/2 cup chopped celery

1/4- 1/2 cup chopped onion

Seasoning of choice

Mix all ingredients together. Shape into patties, then put on waxed paper on a cookie sheet and freeze for at least an hour. We always cook our on the grill.

Vegetable Chicken Lasagne

2010-03-24T15:46:00.000-07:00

3 cooked skinless, boneless chicken breasts, chopped
2 cups carrots, cooked and finely chopped
1-2 jars Alfredo sauce (depending on how many noodles you use and how firm you like it—I think I used 1 ½ in the chicken mixture and put aside the rest for a creamy bottom and top layer )
¼ cup to ½ cup of milk to desired consistency
grated Monterey Jack/Cheddar cheese
parmesan (1/2 cup fresh or ¼ cup from green can)
2 heads of broccoli, cooked and finely chopped
½ diced onion sauted in butter
Cooked lasagna noodles (salt water)
(I used about 10-12, 3-4 per layer)

Mix the sauce, chicken, half of the cheese, and veggies together. Spray a 9 X 13 pan with cooking spray. Start with a thin layer of alfredo sauce. Top layer should be spread with the last of the alfredo sauce and then cheese. Bake at 350 degrees until bubbly or about 30 minutes.

Striped delight

2010-03-24T11:19:00.000-07:00

1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar
1 8oz package cream cheese- at room temperature
1/4 c. sugar
2 TBSP. milk
8 oz cool whip
2 (4oz) packages chocolate instant pudding
3 1/2 c. cold milk

Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly in the bottom of 9X13 pan. Beat cram cheese with 1/4 cup sugar and 2 Tbsp milk until smooth. Fold in half the cool whip. Spread over crust. Prepare puding using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hour or until pudding is set. Spread remaining cool whip over pudding. You can top with shaved chocolate or nuts.

*I used vanilla wafers in place of graham crackers and sugar free pudding.

Chocolate Fondue

2010-03-20T18:09:00.000-07:00

12 ounces chocolate
1 cup heavy whipping cream
dash of vanilla
dash of salt

I reduced it to 3 ounces of chocolate and 1/4 cup heavy whipping cream to feed 2 people.

Heat chocolate and whipping cream in microwave for 45 seconds. Stir. Heat for 15 more seconds at a time until melted. Add vanilla and salt. Transfer to a fondue pot if you have one. We put our in a bowl and it turned to pudding like consistency- but still delicious.

Ideas for dipping:
strawberries
bananas
marshmellows
graham crackers
pretzels
pound cake
angel food cake

chocolate dipped strawberries

2010-03-20T18:07:00.000-07:00

15 strawberries
1/2 cup chocolate chips
1 tsp olive oil

Wash strawberries and either dry them or leave them out to dry. Mix chocolate chips and oil. Heat for 30 seconds, stir, heat for 15 seconds more at a time until chocolate chips are melted. Dip strawberries and put on waxed paper to harden. I like to put them in the fridge

Fried Rice

2010-03-20T17:56:00.000-07:00

3 TBSP oil

4 cups cooked rice

2 TBSP soy sauce

2 eggs, beaten and scrambled

1 tsp sugar

opt- ham, peas, green onions

Cook eggs. Add the remaining ingredients and stir until blended and heated through.

Chicken Chili

2010-03-16T14:18:00.000-07:00

3-4 chicken breast cubed and cooked
1 small oninon diced
1 can kidney beans undrained
1 can black beans- drain, add a little water
1 can corn- undrained
2 cups chicken broth
1 1/2 cups salsa

Mix all ingredients in crockpot and cook on low for 4-6 hours. Serve with grated cheese and sour cream. We also topped ours with crunchy tortilla strips.

Virginias Easy lasagna

2010-03-16T14:07:00.000-07:00

1 pound ground beef, browned and drained- (i never use meat)
1 1/2 cups water
3 1/2 cups (32 oz jar) spaghetti sauce
2 cups (15 oz container) small curd cottage cheese
3 cups mozzarella cheese
1/2 cup grated parmesean cheese
2 eggs
1/4 cup parsley flakes
8 oz package lasagna noodles, uncooked

Mix sauce, water and ground beef in pan and simmer 10 minutes. When I don't add meat I just mix my sauce and water in a bowl. Combine remaining ingredients except lasagna noodles. Pour about 1 cup of sauce on bottom of 9X13 pan. Top with 3 pieces of uncoooked lasagna. Cover with 1 1/2 cups sauce, 1/2 cheese filling and top with lasagna noodles. Repeat. Cover with remaining sauce. Cover pan with aluminum foula nd bake at 350 for 55-60 minutes. Remove foil. Top with grated mozzarella cheese and bake 10 minutes longer. Allow to stand for 10 minutes before cutting.

Pan Roasted Steak Dinner

2010-03-15T15:14:00.000-07:00

1 lb. well trimmed boneless beef sirloin steak, 1-inch thick
1/2 cup catalina dressing
1/2 tsp pepper
1 small onion, chopped
3 cups small broccoli florets
1 1/2 cups thinly sliced carrots
1 1/2 cups brown rice
Place steak in resealable plastic bag. Pour dressing over steak; refrigerate at least 30 minutes to marinate. Preheat oven to 400. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; Place steak in hot skillet, sprinkle with pepper. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; remove from heat. Combine brocolli, carrots and place in pan. Wrap handle of skillet in foil and place in oven. Bake 18-20 minutes or until steak is done. Or cook over stove until vegetables are cooked. Serve with rice.

Bruschetta Chicken Bake

2010-03-15T14:02:00.000-07:00

1 can diced tomatoes, undrained
2 cloves garlic, minced
1 package (6 oz) Stove Top Sutffing Mix for Chicken
1 1/2 lb boneless chicken breast, cut into bite-sized pieces
1 tsp dried basil
1 cup shredded mozzarella cheese
Preheat oven to 400. Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix and mix just until sutffing is moistened. Set aside. Place chicken in pan; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through.

Mock Tacos

2010-03-15T13:50:00.000-07:00

Make a salad by combining Tortilla chips, lettuce, tomato, chili (see recipe under soups), cheese, sour cream, and avacado.

Cinnamon Ripple muffins

2010-03-03T11:46:00.000-08:00

Cinnamon Ripple
1/2 c packed brown sugar
4 TBSP butter, cut into small pieces
1/4 cup flour
2 tsp. cinnamon

Batter
2 cups flour- I used 1 1/2 white, 1/2 wheat
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temp
1/2 cup sugar
2 eggs
1/2 c buttermilk
1 tsp vanilla

Combine alll the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixute aside. Heat oven to 400 degrees. Grease the bottom only of 12 standard muffin cups. ( I used 18 because in the past they seem to grow out of their little space.)

In a medium bowl whisk together flour, baking soda, baking powder and salt. In a large bowl beat butter and sugar with an electric mixer until pale and fluffy, then beat in eggs, buttermilk and vanilla. Stir in dry ingredients until blended. Sprinkle cinnaming rippkle over butter and fold a couple of times- you don't want it all mixed in like I did or you get to ripple effect.

Divide batter and bake 13 minutes or until toothpick comes out clean. Let cool, for 5-10 minutes before remioving them from pan.

Cowboy cookies

2010-03-03T11:41:00.000-08:00

2 c. sugar
2 c. Brown sugar
1 1/2 c shortening
1/2 c margarine
4 eggs
2 tsp vanilla
Cream together

3 1/2 c flour
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
4 cups oats- blended
2 c. chocolate chips

Mix.

Preheat oven to 350. Grease cookie sheet with oil or lay out parchment paper. Cook 10-12 minutes. I had to make mine a little longer becuase I made BIG cookies.

I think I found a new favorite cookie. I usually don't eat cookies cold, but I really liked these.

Beef Stroganoff

2010-02-17T11:48:00.001-08:00

1 pound stew meat

1 medium onion chopped

1/4 cup butter

2 Tablespoons flour

1 tsp salt

1 tsp garlic salt

1/4 tsp pepper

1 can mushrooms

1 can cream of chicken

1 cup sour cream

Brown stew meat. Add the rest of the ingredients except for sour cream to your crockpot. Cook on low 6-8 hours. When ready to serve stir in sour cream. Serve over rice of noodles.

Rice Crispy Treats

2010-02-17T11:43:00.000-08:00

1/4 cup butter

About 40 large marshmellows

5 1/2 cups Rice Crispies

3 drops red food coloring

Melt butter in pan. Add marshmellows and melt marshmellows unitl lumps are gone. Add food coloring and stir. Add rice crispies.

I buttered a sheet of waxed paper- but a pan would work too. I also buttered a heart shaped cookie cutter. You could use any color food coloring or cookie cutter depending on the holiday.

Chili

2010-02-16T16:29:00.000-08:00

1 pound ground turkey or ground beef
½ cup chopped onion
½ cup chopped green pepper
1 (15 oz) can kidney beans, drained
1 (14½ oz) can whole tomatoes, undrained
1 (8 oz) can tomato sauce
1 tablespoon chili powder
shredded mild cheddar cheese

Brown turkey or beef in large skillet on medium heat until no longer pink; drain. Add onion and green pepper, cook until tender. Stir in beans, tomatoes, tomato sauce, and chili powder, cover. Simmer on low heat 30 minutes, stirring occasionally. Sprinkle cheese onto bottoms of serving bowls. Spoon chili over cheese, sprinkle additional cheese on top. Top with sour cream if desired.

Crock Pot Sweet and Sour Chicken

2010-02-14T08:39:00.000-08:00

1 1/4 cup brown sugar
6 Tbsp. ketchup
1/2 tsp salt
3/4 cup pineapple juice (reserve pineapple)
1/2 cup vinegar
2 Tbsp soy sauce
2 Tbsp corn starch
2-3 chicken breasts, diced
2-3 c. frozen stir fry vegetables or
1 package snap peas, 1 onion and 1 green pepper cut into chunks

Cook in crockpot on high for approximately 2 hours. Add vegetables and pineapple 20 minutes before serving. Serve over rice.

Hearty Beef and Cheese Pie

2010-02-10T11:49:00.000-08:00

1-1/2 pound ground beef
1/3 cup chopped onion
1/4 cup chopped green pepper
1 (8 oz) can tomato sauce (or less)
2 (15 oz) can green beans, drained
1/4-1/8 teaspoon cumin
1/4 teaspoon garlic salt
1/4 teaspoon salt
1 egg beaten
2 cups shredded cheese
1 can crescent rolls or biscuit dough

We like less meat, more beans, and less sauce so the crust cooks better and less cumin for our taste preference.
Brown beef with onion and green pepper, drain. Add tomato sauce, green beans, cumin, garlic, and salt. Separate crescent rolls into triangles and press into a 9-inch pie pan forming a crust. Mix egg with 1 cup cheese and spread over bottom of crust. Top with meat mixture and sprinkle with remaining cheese. Bake 375 degrees for 25 minutes or until crust is browned. Let stand 5 minutes before cutting.

Whole Wheat Waffles

2010-02-05T10:51:00.000-08:00

2 large eggs
2 cups whole wheat flour
1 3/4 cups milk
1/2 cup oil
1 Tbsp granulated or packed brown sugar
4 tsp baking powder
1/4 tsp salt
Heat waffle iron. Beat eggs in large bowl until fluffy. Beat in remaining ingredients just until smooth. Pour batter onto center of waffle iron. Close lid. Bake about 5 minutes or until satisfied with cooking time.

Pork Chops and Rice a Roni

2010-01-11T09:05:00.000-08:00

Start rice a roni according to package. Add 1/2-1 cup celery. Add water it calls for plus 1/4 cup more. Bring to a boil and cook for 5 minutes. Pour in a 9X13 pan. Brown seasoned pork chops on both sides. Add pork chops on top of rice a roni. Cover with tinfoil. Bake at 350 for 30-40 minutes or until water is absorbed.

Sheperds Pie

2010-01-11T09:02:00.000-08:00

1/2 pd ground beef- cooked
Some leftover roast shredded and diced
1 can green beans
1 can mixed veggies
1/2 can corn
2 cans tomato soup
4 cups mashed potatoes (8 servings from instnat potato can)
some grated cheddar cheese

Mix all ingredients except potatoes and cheese together. Spread in a 9X13 pan. Put mashed potatoes on top and then add grated cheese. Cook at 350 for 30 minutes.

2010-01-06T11:06:00.000-08:00

6 medium potatoes cooked and peeled and grated- or frozen grated hashbrown

2 Tbsp butter

1 can cream of chicken soup

1 cup sour cream

1/2 cup green onions, chopped

1 1/2 cups grated cheddar cheese

Heat butter and soup. Blendin cheese and onions. Heat slowly until cheese is melted. Add sour cream. Mix carefully with potatoes and put into buttered casserole dish. Melt 2 Tbsp butter and mix with 1 cup crushed cornflakes. Sprinkle over top. Bake at 350 for 45 minutes.

Ribs

2010-01-06T11:01:00.000-08:00

3 lbs Country style Ribs
1 bottle BBQ sauce

Boil ribs for 45 minutes. Drain water. Empty into Crockpot and cook on low for 6 hours

White Chocolate Party Mix

2010-01-06T10:54:00.000-08:00

1 pound white chocolate

2 cups pretzels

3 cups Rice Chex

2 cups roasted peanuts

3 cups corn chex

12 oz M and M's

3 cups cheerios

Combine all ingredients except for white chocolate into a bowl and stir. Melt white chocolate. When smooth pour over cereal mixture and stir gently to coat. Spread mixture on waxed paper and cool. Break into pieces and store in an airtight container.

* You can improvise on the amounts depending on your likes. I cut down the M and M's and Chex ceral and add more peanuts and pretzels.

Tuna casserole

2010-01-06T10:47:00.000-08:00

4 cups dry egg noddles
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
1 can tuna drained
1 can cream of mushroom soup

Cook egg noodles according to package. Melt margarine in saucepan over low heat. Blen in flour, salt and pepper. Cook over low heat, stirring until smooth. REmove from heat. Stir in milk. Heat to boiling, stirring constantly. Boila nd stir 1 minute. Add drained tuna and cream of mushroom soup. Gently stir in cooked noodles. Pour in to a dish and top with grated cheddar cheese. Bake at 350 for 30 minutes.

Spudnuts

2010-01-06T10:39:00.000-08:00

1 cup milk
1/2 cup shortening
1/2 cup sugar
1 tsp salt
1 Tbsp yeast
1/2 cup warm water
1 egg beaten
1/2 cup white karo syrup
1/2 cup mashed potatoes
1/2 cup water
4-5 cups flour

Scald milk, add shortening, sugar and salt. Dissolve yeast in 1/2 cup warm water. When milk is lukewarm add the yeast mixture, egg, Karo syrup, potatoes and 1/2 cup water. Beat in the flour until dough is stiff and leaves the sides of the bowl. Let rise until triple. Punch down and refrigerate or go to the next step. Roll out about 1/3 inch thick and cut with doughnut cutter. :et rise on floured board for 1-2 hours and fry in hot oil. Dip hot doughnuts in glaze.

Glaze:
1 1/2 cup powdered sugar
1/2 cup hot water
1/2 tsp salt
Mix all ingredients together.

*I halfed this reciped. You can either eastimateon half an egg or use egg substitute. !/2 a batch made about 2 dozen doughnuts.

Garlic Shrimp and Scallops

2010-01-01T12:44:00.000-08:00

30 minutes/15 minutes preparation

Serves 4

1 teaspoon olive oil
2 tablespoons garlic, slivered
1/2 teaspoon crushed red pepper flakes (optional)
1/2 pound large shrimp, peeled, deveined
1/2 pound bay scallop
1/2 teaspoon paprika
4 tablespoons chicken broth
1 teaspoon fresh lime juice
1/2 cup finely chopped fresh Italian parsley
salt and pepper

1. In a large skillet, heat the oil over medium heat.
2. Add the garlic and saute until it begins to brown.
3. Remove the garlic with a slotted spoon and set aside.
4. Add the pepper flakes to the skillet and increase the heat to medium high.
5. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring occasionally.
6. Add the chicken broth and cook for 1 minutes.
7. Remove the shrimp an scallops with a slotted spoon, place on a platter; set aside and keep warm.
8. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
9. Pour the sauce over the shrimp and scallops and serve immediately.

133 Calories per serving

Pumpkin Cake Squares

2009-12-31T15:25:00.000-08:00

1 package yellow cake mix (reserve 1 cup)
Add : ½ cup melted butterand 1 egg
Mix together with cake mix. Spread on bottom of 9x13-inch baking dish. Set aside.

Filling:
1 (13 oz) can pumpkin
1/2 cup sugar
1/2 teaspoon salt
1 1/2teaspoons cinnamon
2 eggs, beaten
2/3 cup canned milk
3/4 teaspoon nutmeg

Mix together; pour over cake mix mixture.

Topping:
1 cup reserved cake mix
1/2 teaspoon cinnamon
1/4 cup sugar
2 Tbsp unmelted butter

Mix with fork or pastry blender. Crumble over top. Bake at 350 degrees for 50 minutes. Cake is done when knife is inserted in middle and it comes out clean.

Russian Chicken

2009-12-31T15:19:00.000-08:00

4 chicken breasts
1/2 container Russian Dressing
1/2 jar apricot preserves
1 package Lipton onion soup mix

Place all ingredients in crockpot on High for 4 hours or Low for 6-8 hours. Shred Chicken and let it sit for 5 minutes to absorb juice. Serve over rice or salad. Use entire container of dressing and preserves for more liquid.

Potato Cheese Soup

2009-12-31T15:16:00.000-08:00

4 cups diced potatoes
1 onion minced
2 quarts water
6 chicken bouillon cubes

Mix the above ingredients and bring them to a boil. Cover and simmer for 30 minutes.

¾ cup margarine
1 cup flour
2 cups milk

In a saucepan melt the margarine. Add the flour to make a thick roux. Slowly add the milk. Mix this in with potato mixture and cook until it is thick. Remove from heat and add 4 cups grated cheddar cheese. Stir gently until the cheese is melted. Serve garnished with grated cheese, chopped green onions, and bacon bits.

Turkey Casserole

2009-12-31T15:06:00.000-08:00

Put 2 cups (or any leftover) cooked rice on bottom of 9x13-inch casserole. Top with cubed leftover turkey or chicken; as much as desired. Mix 1 can cream of chicken soup and leftover turkey gravy (or chicken soup mixed with 1/2-1 cup milk). Pour over rice and turkey. Top with leftover stuffing or 1 box of cooked Stove Top. Bake in 350 degree oven until hot and bubbly.