I think this could be good on anything. We had it on french toast this morning (between that and the butterscotch bread pudding I made later, it was a very delicious, unhealthy day), but it would probably also be good on pancakes, ice cream, or chocolate cake.
1/2 cup butter
1 cup superfine sugar
1 1/4 cups heavy cream
6 bananas, peeled and halved lengthwise
In a large, heavy skillet over medium heat, melt butter. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up). Let boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, 2 minutes. Serve hot.
(Source: www.allrecipes.com)
Sunday, February 27, 2011
Butterscotch Bread Pudding
I haven't really ever liked bread pudding. I probably just thought it sounded disgusting and never gave it a fair chance; but today, for some reason, I thought I should make some. So I found a recipe that sounded like it might be ok, and went for it. It had butterscotch chips in it. How bad could it be?! It turned out to be not bad at all. Quite yummy, actually!
If you don't like butterscotch, you could substitute chocolate chips (white or milk), toffee pieces, raisins,.... the possibilities are endless. You could also use different kinds of bread to change it up--white, cinnamon raisin.... again, possibilities are endless. Enjoy!
(....and I know this isn't a bar or brownie, but I wasn't quite sure how else to categorize it. I think "bread" is a little misleading...)
1 (10.75 oz) loaf day-old bread, torn into small pieces
4 cups milk
1 1/2 cups brown sugar (the original recipe called for 2 cups)
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Preheat oven to 350 degrees; grease a 9x13 inch baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
(Source: www.allrecipes.com)
If you don't like butterscotch, you could substitute chocolate chips (white or milk), toffee pieces, raisins,.... the possibilities are endless. You could also use different kinds of bread to change it up--white, cinnamon raisin.... again, possibilities are endless. Enjoy!
(....and I know this isn't a bar or brownie, but I wasn't quite sure how else to categorize it. I think "bread" is a little misleading...)
1 (10.75 oz) loaf day-old bread, torn into small pieces
4 cups milk
1 1/2 cups brown sugar (the original recipe called for 2 cups)
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Preheat oven to 350 degrees; grease a 9x13 inch baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
(Source: www.allrecipes.com)
Thursday, February 24, 2011
Parmesean Roasted Potatoes
4 red potatoes
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)
Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.
(Source: sisterscafe.blogspot.com)
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)
Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.
(Source: sisterscafe.blogspot.com)
Herb Roasted Potatoes
Crunchy on the outside, soft in the middle. Just the way I like it.
¼ cup olive oil
1 ½ tablespoons fresh lemon juice
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
¼ tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
3 russet potatoes (about 2 ¼ pounds), scrubbed (do not peel), cut into ½ -inch cubes
Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.
(Source: sisterscafe.blogspot.com)
¼ cup olive oil
1 ½ tablespoons fresh lemon juice
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
¼ tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
3 russet potatoes (about 2 ¼ pounds), scrubbed (do not peel), cut into ½ -inch cubes
Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.
(Source: sisterscafe.blogspot.com)
Black Bean Enchiladas
We had these last night, topped with mango salsa (from Costco-found in the refrigerated section). They were so good!
Flour tortillas
shredded Colby Jack cheese
Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired...I usually do!)
juice from canned tomatoes and chilies
Stir ingredients together in a mixing bowl.
Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes
1 can diced chilies, drained
1 can (15 oz) black beans, drained and rinsed
Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese. Bake at 350 degrees for 20 to 30 minutes.
(Source: sisterscafe.blogspot.com)
Flour tortillas
shredded Colby Jack cheese
Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired...I usually do!)
juice from canned tomatoes and chilies
Stir ingredients together in a mixing bowl.
Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes
1 can diced chilies, drained
1 can (15 oz) black beans, drained and rinsed
Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese. Bake at 350 degrees for 20 to 30 minutes.
(Source: sisterscafe.blogspot.com)
Thursday, February 17, 2011
Green Enchilada Sauce
I thought to go along with Heather's Cafe Rio recipes I would add one of my favorites. This sauce is a knockoff of Cafe Rio's Green Sauce. Yum!!
2-3 T Extra Virgin Olive Oil
1 Large onion Minced
5-6 Cloves Garlic, minced or pressed
2 Green Bell Peppers, chopped
1-2 Jalapenos, seeded and membranes removed if desired
1 1/2 Lbs. Tomatillos, husked and quartered
1/2 bunch Cilantro, coarsly chopped
1 1/2 t Salt
1/4 t Black Pepper
1 1/2 t Cumin
4 cups Chicken Broth
2-3 T Sugar (to taste)
In a large saucepan, heat oil over medium heat. Saute Onions and garlic until tender and fragrant.
While onions are sauteing, combin tomatillos, green peppers, jalapeno peppers and cilantro in your Blender. Process until smooth (may need to add some chicken broth to make blendable).
Pour tomatillo mixture over onions and garlic and add chicken broth, salt, pepper and cumin. Simmer 15 minutes - 1 hour depending on the consistancy you want.
Serve over tacos, use as and enchilada sauce, inside burritos or as a dip for chips. Makes a large batch. Freezes well
(Source: ourbestbites.com)
Pico de Gallo
1 cup chopped roma tomatoes
1 cup diced yellow or red onions
big handful of cilantro or to your taste
1 jalapeno, seeded and membranes removed, chopped
juice from 1 lime
salt, to taste
Mix everything together. Should be served with in 24 hours or it will become soupy.
(Source: norahsrecipes.blogspot.com)
1 cup diced yellow or red onions
big handful of cilantro or to your taste
1 jalapeno, seeded and membranes removed, chopped
juice from 1 lime
salt, to taste
Mix everything together. Should be served with in 24 hours or it will become soupy.
(Source: norahsrecipes.blogspot.com)
Black Beans
These beans go great with the cilantro lime rice and the pork barbacoa recipes I just posted. The combination of the three, along with some guacamole, pico de gallo, and romaine lettuce go wonderfully either as a salad, or wrapped up in a tortilla.
1 can black beans, rinsed
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt
Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.
(Source: norahsrecipes.blogspot.com)
1 can black beans, rinsed
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt
Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.
(Source: norahsrecipes.blogspot.com)
Pork Barbacoa
I found a blog that has recipes that taste similar to what Cafe Rio serves for their pork barbacoa salad. I made the salad one night when we had dinner guests, and they raved about it. I was quite pleased with how they turned out, and I love knowing I can have Cafe Rio-esque pork barbacoa salads or burritos whenever I want! (I also posted a recipe for the cilantro lime rice and black beans. The combination of the pork and the rice is great!)
** Don't be scared by the addition of Coke to the pork. I was at first, but it works fantastically!
Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low).
Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste
Cook for one more hour.
(Source: norahsrecipes.blogspot.com)
** Don't be scared by the addition of Coke to the pork. I was at first, but it works fantastically!
Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low).
Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste
Cook for one more hour.
(Source: norahsrecipes.blogspot.com)
Cilantro Lime Rice
This rice tastes just like the rice from Cafe Rio (for those of you who have lived or visited Utah, you know what I'm talking about). If you're making enchiladas, burritos, or a taco-ish salad, I recommend trying out this rice. It's very tasty!
3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles
Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.
(Source: norahsrecipes.blogspot.com)
3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles
Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.
(Source: norahsrecipes.blogspot.com)
Caramel Apple Pork Chops
We L.O.V.E.D these! I love baked apples with butter, cinnamon, and nutmeg any time. The combination would probably be good, even on spaghetti. I can't vouch for that, but I can vouch for these pork chops. mmm mmm good.
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
(Source: www.allrecipes.com)
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
(Source: www.allrecipes.com)
Cheesy Skillet Chicken with Rice and Green Beans
I'm not a fan of casseroles. For some reason, they've always grossed me out, because they look like a bunch of slop thrown together in an attempt to make something that would be good to eat. That being said, although I generally do not like casseroles (I only remember eating one that I really liked, and I don't have the recipe), I do like one dish wonders. For whatever reason, I do not consider one dish wonders made in a skillet, on the stove, an actual casserole.
The night I first made this, I was looking for something that was easy, sounded like it would taste good, wouldn't make a huge mess, and that I had all the ingredients for. This recipe won, and was pretty yummy. Everyone at the table had seconds (some even had thirds!). It's kid friendly. And with the addition of cheese, you can't go wrong!
(I actually didn't have ALL of the ingredients the recipe called for. I didn't have mushrooms or green beans, so I substituted onions, an orange bell pepper, and peas.)
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese
Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.
Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.
Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.
(Source: www.melskitchencafe.com)
The night I first made this, I was looking for something that was easy, sounded like it would taste good, wouldn't make a huge mess, and that I had all the ingredients for. This recipe won, and was pretty yummy. Everyone at the table had seconds (some even had thirds!). It's kid friendly. And with the addition of cheese, you can't go wrong!
(I actually didn't have ALL of the ingredients the recipe called for. I didn't have mushrooms or green beans, so I substituted onions, an orange bell pepper, and peas.)
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese
Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.
Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.
Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.
(Source: www.melskitchencafe.com)
Tuesday, February 15, 2011
Red Velvet Whoopie Pies
Whoopie Pies are definitely an East Coast thing. But believe you me that they're worth every single bite :) I made them for a bake sale. Everyone who bought one told me how good they are. If you like Red Velvet Cake, these won't disappoint. In fact, Stewart got me some gourmet cupcakes for Valentines Day--one was Red Velvet. It was THE SAME as these cookies. And, they're super easy to make :) The red velvet cake mix was Duncan Hines brand. It was the only one I could find. Out of the package it looks like you need to add red food coloring. You don't. Be warned, that they are made from chocolate...
They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!
All you need is:
1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs
Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart
Bake for 10-12 minutes. Cool
Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla
In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth
Makes about 24 cookies or 12 cookie sandwiches
They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!
All you need is:
1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs
Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart
Bake for 10-12 minutes. Cool
Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla
In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth
Makes about 24 cookies or 12 cookie sandwiches
Sunday, February 6, 2011
Oven Baked Chimichangas
I'm a big fan of baking these little guys instead of frying them, and still getting the crisp tortilla shell. It doesn't stay crisp if you put them in the fridge and reheat them the next day, so just make sure you eat them all in one sitting.
1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (lesser amount for less heat, greater amount for a bigger kick)
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas
Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.
(Source: www.melskitchencafe.com
1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (lesser amount for less heat, greater amount for a bigger kick)
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas
Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.
(Source: www.melskitchencafe.com
Foil Packet Chicken with Snow Peas & Carrots
Quick and easy. Just the way I like it. (my food...)
*Makes 4-6 foil packets, depending on how small you make each one*
18-24 baby carrots
2 cups sugar snap peas
1 (1-inch) piece of fresh gingerroot, peeled and grated (I grated mine on my microplane)
3 garlic cloves, finely chopped
Salt and pepper
4 small chicken breasts ( about 1 ½ pounds), trimmed (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken – this helps the chicken cook quicker and helps your chicken to go further)
2 tablespoons hoisin sauce
Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don’t have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger.
Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn’t really sprinkle well, so don’t worry if you get a clump here and there – the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.
(Source: www.melskitchencafe.com)
*Makes 4-6 foil packets, depending on how small you make each one*
18-24 baby carrots
2 cups sugar snap peas
1 (1-inch) piece of fresh gingerroot, peeled and grated (I grated mine on my microplane)
3 garlic cloves, finely chopped
Salt and pepper
4 small chicken breasts ( about 1 ½ pounds), trimmed (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken – this helps the chicken cook quicker and helps your chicken to go further)
2 tablespoons hoisin sauce
Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don’t have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger.
Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn’t really sprinkle well, so don’t worry if you get a clump here and there – the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.
(Source: www.melskitchencafe.com)
Basil Chicken in Coconut Curry Sauce
We L.O.V.E curry at our house. We've yet to find a kind we don't like. Even my two girls (ages 1 & 2) will gobble up whatever curry we put in front of them. (I pay for it later when it comes out their other end, but at least they'll eat it, so I can't complain.)
3 skinless, boneless chicken breast halves
2 tsp curry powder (I used yellow)
1 tsp salt
½ tsp pepper
¼ tsp chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (make sure you take out the seeds, or it may be too hot for your liking; you can also just do one jalepeno if you're not into the spicy-thing.)
1 Tbls olive oil
1 14-ounce can light coconut milk
1 Tbls cornstarch
1 Tbls dried basil
1 tsp grated fresh ginger
3 cups hot cooked rice
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.
(Source: www.melskitchencafe.com)
3 skinless, boneless chicken breast halves
2 tsp curry powder (I used yellow)
1 tsp salt
½ tsp pepper
¼ tsp chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (make sure you take out the seeds, or it may be too hot for your liking; you can also just do one jalepeno if you're not into the spicy-thing.)
1 Tbls olive oil
1 14-ounce can light coconut milk
1 Tbls cornstarch
1 Tbls dried basil
1 tsp grated fresh ginger
3 cups hot cooked rice
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.
(Source: www.melskitchencafe.com)
Cookie Dough Truffles
These are super yummy, and because they are made without eggs, you don't have to worry about people telling you "You shouldn't eat cookie dough because you could get salmonila from the raw eggs....". I suggest making them pretty small, because they are pretty sweet (but, oh, so good).
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.
(Source: www.melskitchencafe.com)
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.
(Source: www.melskitchencafe.com)
Baked Oatmeal
This is more like an oatmeal cake, but who ever said it's bad to eat oatmeal cake for breakfast? It has oats and applesauce (and sugar....), and when topped with fruit and milk, it sounds even healthier! You can add fruit to the batter before baking it, or put it on afterwards. You can have it with milk poured over the top, or you can skip the milk and just eat it. Very versatile. :) I made it last summer, and had it with blueberries, rasberries, and milk. De.Licious.
6 cups oatmeal, (I prefer quick, but you can use old-fashioned)
1 1/2 cups brown sugar
1/2 cup oil
1/2 cup applesauce
2 cups milk
4 beaten eggs
1 tsp vanilla extract
1 Tbls baking powder
2 tsp salt
Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve with milk and/or fresh fruit.
(Source: www.melskitchencafe.com)
6 cups oatmeal, (I prefer quick, but you can use old-fashioned)
1 1/2 cups brown sugar
1/2 cup oil
1/2 cup applesauce
2 cups milk
4 beaten eggs
1 tsp vanilla extract
1 Tbls baking powder
2 tsp salt
Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve with milk and/or fresh fruit.
(Source: www.melskitchencafe.com)
Pineapple Salsa Chicken
The pineapple and salsa combo made me a little nervous at first, but it turned out quite tasty. You can substitute other kinds of beans, if you don't prefer black and/or white.
6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans (Great Northern), rinsed and drained
2 cups mild or medium salsa
Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
* As an alternative, you could also serve it over rice.
(Source: www.melskitchencafe.com)
6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans (Great Northern), rinsed and drained
2 cups mild or medium salsa
Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
* As an alternative, you could also serve it over rice.
(Source: www.melskitchencafe.com)
Lana's Sweet & Sour Meatballs
I don't know who Lana is, but she sure makes good meatballs. I like mine quite saucy, so I usually do a little more (up to double) what the sauce recipe calls for.
2 pounds lean ground beef
2 eggs
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 teaspoon ground ginger
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons granulated sugar
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon seasoning salt
1 large carrot, diced (** I've never add this)
1 large green bell pepper, cut into 1/2 inch pieces
Preheat oven to 400 degrees. Lightly grease a large, shallow baking sheet.
In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
Stir pineapple chunks, carrot (if you choose to add it), green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
(Source: www.allrecipes.com)
2 pounds lean ground beef
2 eggs
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 teaspoon ground ginger
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons granulated sugar
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon seasoning salt
1 large carrot, diced (** I've never add this)
1 large green bell pepper, cut into 1/2 inch pieces
Preheat oven to 400 degrees. Lightly grease a large, shallow baking sheet.
In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
Stir pineapple chunks, carrot (if you choose to add it), green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
(Source: www.allrecipes.com)
Skillet Chicken with Mexican Rice
This was quite tasty, and easy to make. I'm all about the combination of those two things.
* Note: If you’ve never bought poblano peppers, don’t be scared; I hadn't either. You can (or should be able to) find them next to the jalapenos at your local grocery store. They are more mild than jalapenos, but still pack a bit of a punch.
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
1 poblano pepper, cored, seeded, and chopped (the original recipe called for 2 peppers, but I think that would have made it too hot for younger kids. I think one pepper gave it plenty of taste and "kick".)
3 garlic cloves, finely minced
1 teaspoon ground cumin
2 (10 oz.) cans green enchilada sauce (I used mild)
1 1/2 cups long grain white rice
1 1/2 cups water
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves
Gently pat the chicken dry and season lightly with salt and pepper. In a large skillet, heat the oil over medium heat until it is rippling and hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.
In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.
Stir in the cilantro and spinach and season with salt and pepper to taste.
(Source: www.melskitchencafe.com)
* Note: If you’ve never bought poblano peppers, don’t be scared; I hadn't either. You can (or should be able to) find them next to the jalapenos at your local grocery store. They are more mild than jalapenos, but still pack a bit of a punch.
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
1 poblano pepper, cored, seeded, and chopped (the original recipe called for 2 peppers, but I think that would have made it too hot for younger kids. I think one pepper gave it plenty of taste and "kick".)
3 garlic cloves, finely minced
1 teaspoon ground cumin
2 (10 oz.) cans green enchilada sauce (I used mild)
1 1/2 cups long grain white rice
1 1/2 cups water
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves
Gently pat the chicken dry and season lightly with salt and pepper. In a large skillet, heat the oil over medium heat until it is rippling and hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.
In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.
Stir in the cilantro and spinach and season with salt and pepper to taste.
(Source: www.melskitchencafe.com)
Thursday, February 3, 2011
Caramel Apple Dip
We had this at a Team Heather Meeting and we all sat around this dish and ate it and licked our fingers and went back for more.
1 – 8 oz brick of cream cheese – softened
¾ c brown sugar
1 tsp vanilla
1 tub of caramel dip (T. Marzetti’s works great)
Crushed Heath bar (found by the chocolate chips in stores)
Mix the cream cheese with brown sugar and vanilla until smooth. Spread in a round pie
dish. This is the bottom layer. Pour caramel dip for the next layer (enough to cover).
Top with crushed Heath bar. Serve with sliced Granny Smith apples (Acme carries these
precut by the bag).
Recipe from my friend Tiffany Fee
Lasagna Rolls
This is the best lasagna I've ever eaten. I add spicy/sweet italian sausage cooked with onion in lieu of the prosciutto. It's VERY labor intensive so be prepared, but your taste buds will be oh so happy.
Ingredients
Sauce:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
Lasagna:
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water.Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagnanoodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside
Recipe from www.foodnetwork.com --Giada de Laurentis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe/index.html
Pillow Soft Dinner Rolls
This is my go-to dinner roll recipe. They're a little sweeter than I like, so I add a little more salt and cut down the sugar just a little, but otherwise they ALWAYS turn out.
Directions
Recipe from www.allrecipes.com --Norma Harder
http://allrecipes.com/Recipe/Pillow-Soft-Dinner-Rolls/Detail.aspx
Baked French Toast
This recipe is not for the faint-hearted breakfast eater. It's great for a brunch. It is very rich and oh, so yummy. It's a little like bread pudding, but better. Stewart and I make it whenever we want to impress people.
Ingredients
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Recipe from: www.foodnetwork.com --Paula Deen
http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html
Tuesday, February 1, 2011
Apple Cinnamon Oatmeal Bread
Before I got married, I made this bread for a house of guys in my ward. They devoured it and begged for more. I made them another loaf, and it was gone in minutes; they wanted more. Two of them offered to purchase all of the ingredients, and pay me $5 every time I made them a loaf. It's that good.
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1/2 cup Granny Smith apple, chopped
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
2 eggs
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Preheat oven to 350 degrees F. Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and 1 1/2 packets oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Add chopped apple. Pour batter into prepared pan and sprinkle with remaining 1/2 packet of oatmeal.
Bake for 60 minutes, until a toothpick inserted into center comes out clean.
(Source: adapted slightly from recipe at www.allrecipes.com)
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1/2 cup Granny Smith apple, chopped
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
2 eggs
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Preheat oven to 350 degrees F. Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and 1 1/2 packets oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Add chopped apple. Pour batter into prepared pan and sprinkle with remaining 1/2 packet of oatmeal.
Bake for 60 minutes, until a toothpick inserted into center comes out clean.
(Source: adapted slightly from recipe at www.allrecipes.com)
Cinnamon Bread
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla
2 Tbls sugar
2 tsp cinnamon
2 tsp margarine
Preheat oven to 350 degrees. Mix first ten ingredients (flour through vanilla)and pour into greased pan. Combine last three ingredients and mix until crumbly. Sprinkle over batter and cut through with a knife. Bake for 50 minutes.
(source: recipe book of favs)
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla
2 Tbls sugar
2 tsp cinnamon
2 tsp margarine
Preheat oven to 350 degrees. Mix first ten ingredients (flour through vanilla)and pour into greased pan. Combine last three ingredients and mix until crumbly. Sprinkle over batter and cut through with a knife. Bake for 50 minutes.
(source: recipe book of favs)
Crockpot Southwestern Stuffed Peppers
4 green bell peppers
1 can black beans, drained
1 cup shredded Pepper Jack cheese
3/4 cup salsa
1/2 cup corn
1/2 cup chopped green onions
1/3 cup uncooked rice
1 tsp chili powder
1/2 tsp ground cumin
Cut top off each pepper and remove seeds. Combine remaining ingredients in bowl, and spoon filing into each pepper. Place peppers in slow cooker, and cook on low for 4-6 hours. Serve with sour cream.
(Source: my recipe book of old favs)
1 can black beans, drained
1 cup shredded Pepper Jack cheese
3/4 cup salsa
1/2 cup corn
1/2 cup chopped green onions
1/3 cup uncooked rice
1 tsp chili powder
1/2 tsp ground cumin
Cut top off each pepper and remove seeds. Combine remaining ingredients in bowl, and spoon filing into each pepper. Place peppers in slow cooker, and cook on low for 4-6 hours. Serve with sour cream.
(Source: my recipe book of old favs)
Calzone
two pizza crusts, uncooked
1 egg yolk, beaten
1/2 cup parmesean cheese
1/4 pound sliced swiss cheese
1/2 pound sliced deli turkey
12 oz ricotta or cottage cheese
1/4 cup fresh chopped parsley
broccoli, mushrooms, tomatoes, bacon, or whatever else you'd like to put inside (everything needs to be chopped)
Preheat oven to 400 degrees. Lay out one crust and top with swiss cheese, turkey, ricotta, and parmesean. Add vegetables and bacon. Top with second crust and pinch together sides all the way around. Brush egg yolk over the top, and sprinkle with parmesean, pepper, and garlic. Slice a few vent holes in the top. Bake for 25 minutes.
(Source: Thomas)
1 egg yolk, beaten
1/2 cup parmesean cheese
1/4 pound sliced swiss cheese
1/2 pound sliced deli turkey
12 oz ricotta or cottage cheese
1/4 cup fresh chopped parsley
broccoli, mushrooms, tomatoes, bacon, or whatever else you'd like to put inside (everything needs to be chopped)
Preheat oven to 400 degrees. Lay out one crust and top with swiss cheese, turkey, ricotta, and parmesean. Add vegetables and bacon. Top with second crust and pinch together sides all the way around. Brush egg yolk over the top, and sprinkle with parmesean, pepper, and garlic. Slice a few vent holes in the top. Bake for 25 minutes.
(Source: Thomas)
Chicken Enchiladas
2-3 chicken breasts, cooked and chopped
2 cans (10oz each) cream of chicken soup
1 can (4oz) chopped green chilies
1 container (16oz) sour cream
1 pkg (of 12) flour tortillas
jack/cheddar cheese, grated
Preheat oven to 350 degrees. Mix soup, sour cream, and chilies over medium heat until boiling, stirring frequently. Turn to low. Fill tortillas with chicken and sauce. Sprinkle with cheese. Roll up and place in 9x13 pan. Pour extra sauce and cheese over the top. Bake for 10-15 minutes. Serve with sour cream.
(Source: Thomas)
2 cans (10oz each) cream of chicken soup
1 can (4oz) chopped green chilies
1 container (16oz) sour cream
1 pkg (of 12) flour tortillas
jack/cheddar cheese, grated
Preheat oven to 350 degrees. Mix soup, sour cream, and chilies over medium heat until boiling, stirring frequently. Turn to low. Fill tortillas with chicken and sauce. Sprinkle with cheese. Roll up and place in 9x13 pan. Pour extra sauce and cheese over the top. Bake for 10-15 minutes. Serve with sour cream.
(Source: Thomas)
Crockpot Chicken Pot Pie
2 cooked, chopped chicken breasts
3/4 onion, chopped
3 carrots, chopped
3 potatoes, chopped
1 cup peas
2 stalks celery, chopped
1 cup milk (or water)
1 cup flour
6 cups water
boullion, salt, pepper, poultry seasoning, and garlic powder, to taste
1 unbaked pie crust
Put chicken and vegetables into crockpot with 6 cups of water. Add boullion, salt, pepper, garlic powder, and 1/2 tsp poultry seasoning. Cook for 3 hours on high. Preheat oven to 400 degrees. Mix 1cup milk (or water) and 1 cup flour, and put into crockpot. Mix well. Unroll pie crust and put on top of crockpot. Bake for 15 minutes.
(Source: Susie)
3/4 onion, chopped
3 carrots, chopped
3 potatoes, chopped
1 cup peas
2 stalks celery, chopped
1 cup milk (or water)
1 cup flour
6 cups water
boullion, salt, pepper, poultry seasoning, and garlic powder, to taste
1 unbaked pie crust
Put chicken and vegetables into crockpot with 6 cups of water. Add boullion, salt, pepper, garlic powder, and 1/2 tsp poultry seasoning. Cook for 3 hours on high. Preheat oven to 400 degrees. Mix 1cup milk (or water) and 1 cup flour, and put into crockpot. Mix well. Unroll pie crust and put on top of crockpot. Bake for 15 minutes.
(Source: Susie)
Sweet & Sour Chicken
2-3 boneless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 can pineapple, undrained
1/2 cup brown sugar
1/4 cup vinegar
1 Tbls soy sauce
1 Tbls corn starch
Cook chicken, onion, and green pepper in frying pan on medium heat until chicken is no longer pink. Add remaining ingredients and let thicken. Serve over rice.
(Source: Thomas)
1 onion, chopped
1 green pepper, chopped
1 can pineapple, undrained
1/2 cup brown sugar
1/4 cup vinegar
1 Tbls soy sauce
1 Tbls corn starch
Cook chicken, onion, and green pepper in frying pan on medium heat until chicken is no longer pink. Add remaining ingredients and let thicken. Serve over rice.
(Source: Thomas)
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