What's For Dinner?

Turkey Burgers

2009-07-06T13:02:00.001-04:00

Turkey Burgers

Flag Cake

2009-07-06T12:55:00.001-04:00

Flag Cake

Vietnamese Steak Sandwiches

2009-07-06T12:51:00.002-04:00

Vietnamese Steak Sandwiches

Jicama Slaw

2009-07-06T12:49:00.000-04:00

Jicima Slaw

Chicken Tikka Masala

2009-06-17T19:19:00.003-04:00

Chicken Tikka Masala

Tacos Al Pastor

2009-06-15T09:07:00.000-04:00

Tacos Al Pastor

Sauteed Swiss Chard

2009-06-15T08:51:00.001-04:00

Sauteed Swiss Chard

Homemade Marshmallows

2009-06-15T08:47:00.003-04:00

Homemade Marshmallows

Rhubarb Crumb Cake

2009-06-15T08:35:00.001-04:00

Rhubarb Crumb Cake

Spaghetti with Swiss Chard and Garlic Chips

2009-06-15T08:25:00.003-04:00

Spaghetti with Swiss Chard and Garlic Chips
Gourmet, November 2008
Makes 4 to 6 servings

1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1 medium onion, finely chopped
2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 cup water
1 pound spaghetti
1/2 cup Kalamata olives, cut into slivers
6 ounces feta, crumbled (1 1/2 cups)
*I added some grape tomatoes

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Swiss Chard Stuffed Shells

2009-06-15T08:21:00.001-04:00

Swiss Chard Stuffed Shells

Chocolate Tirimisu

2009-03-30T13:32:00.001-04:00

Chocolate Tirimisu

*add recipe

Chocolate Walnut Tart

2009-03-30T13:26:00.000-04:00

Chocolate Walnut Tart

*add recipe

Cashew Chicken

2009-03-30T13:24:00.000-04:00

Cashew Chicken

*add recipe

Toastadas Salsa Verde

2009-03-30T13:20:00.000-04:00

Toastadas Salsa Verde

*add recipe

Irish Stew

2009-03-17T13:49:00.000-04:00

Irish Stew

*add recipe

Irish Soda Bread

2009-03-17T13:44:00.000-04:00

Irish Soda Bread

Thai Green Chicken Curry

2009-03-13T15:19:00.001-04:00

Thai Green Chicken Curry

*add recipe

Orzo with Roasted Vegetables

2009-02-25T13:48:00.001-05:00

Orzo with Roasted Vegetables

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 orange bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, crumbled
15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature

Sushi

2009-02-24T15:14:00.001-05:00

*add recipe

Fish Tacos

2009-02-24T15:12:00.000-05:00

*add recipe

Creamy Tomatillo Dressing

2009-02-24T15:01:00.000-05:00

*add recipe

Buttermilk Pancakes with Almond Butter Syrup

2009-02-23T13:58:00.001-05:00

Buttermilk Pancakes with Almond Butter Syrup
from Jenny Mizukawa

4 1/4 cups flour
2 tbs. baking soda

3 tbs. baking powder

4 eggs

1 stick melted butter

1/4 cup sugar

4 cups buttermilk

This makes a ton so cut it in half for a more managable batch. Serve with Almond or Vanilla Butter Syrup. Also great with a spoonful of pie cherries on top.

Almond Butter Syrup

1 cup butter (2 sticks)

1 cup buttermilk

2 cups sugar

2 tbs. corn syrup

Boil for 3-5 minutes then remove from the heat and stir in :

1/2 tbs. almond extract or 1 tbs. vanilla for Vanilla Butter Syrup

1 tsp. baking soda

Chocolate Cream Puffs

2009-02-23T13:57:00.002-05:00

*add recipe

Couscous, Corn and Lima Bean Saute

2009-02-23T13:35:00.001-05:00

Couscous, Corn and Lima Bean Saute

from Emily Koller

1 T. butter

1 lrg onion, chopped (abt 1 cup)

1-2 cloves garlic, finely chopped

11oz. couscous (can use whole wheat couscous)

10oz. frozen whole kernel corn, thawed

10oz. frozen baby lima beans, thawed

2 cups water

1 T. chopped fresh or 1 tsp. dried thyme leaves

1 tsp salt

1/3 cup slivered or sliced almonds, toasted (Yummy! Don't leave out.)

In 12 inch skillet melt butter and add chopped onion and garlic. Cook until crisp and tender. Stir in remaining ingredients except almonds. Heat to boiling on high. Remove from heat; cover and let stand for 5 minutes. Fluff before serving. Sprinkle with almonds. Makes a ton!

Grilled Chicken with Basil Sauce

2009-02-23T13:29:00.000-05:00

Grilled Chicken with Basil Sauce

from Emily Koller

2/3 cup extra-virgin olive oil
3 T. plus 1/4 cup fresh lemon juice
1 1/2 tsp salt
1 tsp freshly ground black pepper
12 chicken tenders (or 6 boneless skinless chicken breasts)
1 cup lightly packed fresh basil leaves
1 large clove garlic
1 tsp grated lemon zest

Whisk 1/3 cup of oil, 3 T. of lemon juice, 3/4 tsp salt, and 1/2 tsp pepper in heavy-duty re-sealable plastic bag. Add chicken and seal bag. Massage the marinade into chicken. Refrigerate at least 30 minutes and up to 1 day, turning chicken occasionally.

For sauce: Blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup olive oil. Grill chicken. Transfer to plate and drizzle the basil sauce over.

Strawberry and Lime Punch

2009-02-20T13:25:00.000-05:00

Strawberry and Lime Punch

from Ashley Cole

2 liter of Diet Lemon Lime Soda (7-up, Sprite etc.) has to be diet or the punch is too sweet.
1 can of frozen limeade concentrate
1 container of sliced frozen strawberries (I found them in a tupperware container in by the frozen fruit)

Crushed or regular ice
Add sliced fresh lime slices

Mint Brownies

2009-02-17T11:49:00.005-05:00

Mint Brownies

1 c. butter

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts (*I left these out b/c I didn't have any -but it would be really good)

1 bag of Andes mint baking chips

Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. (*mine took longer to cook) As soon as they come out of the oven pour the bag of Andes mint baking chips on top to melt. Serve.

Hoisin Glazed Salmon

2009-02-17T11:41:00.002-05:00

Hoisin Glazed Salmon
from Everyday Food - Great Food Fast

1 tbs. fresh orange juice
2 tbs. hoisin sauce
2 tsp. honey
4 slices or salmon
coarse salt and fresh ground black pepper

Heat the broiler. In a small bowl, whisk together the orange juice, hoisin, and honey to make a glaze.
Rinse the salmon and pat dry. Season with salt and pepper. Place on a baking sheet and brush with glaze.
Broil the salmon about 4 inches from the heat source, basting once, until opaque in the center.

Jalapeno Poppers

2009-02-17T09:11:00.000-05:00

Jalapeno Poppers

Jalapenos (green or red) halved, seeded, membranes removed
Softened cream cheese mixed with shredded cheddar
Bacon slices, cut in half, one per jalapeno half

Precook bacon in microwave for 1-2 minutes (it should still be soft enough to wrap around the jalapeno). Stuff jalapeno halves with cream cheese mixture. Wrap bacon slice around jalapeno securing ends with toothpick. Place on wire cooling rack and then put on a cookie sheet lined with foil. Bake at 350* for about 30 minutes till browned and crispy.

Coconut Macaroons

2009-02-16T12:38:00.000-05:00

Coconut Macaroons
*add recipe

Mediterranean Chicken Stew

2009-02-11T21:44:00.006-05:00

Mediterranean Chicken Stew

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
2 tbs. of bacon diced
Coarse salt and ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted Kalamata olives (*I put a lot more)
1 teaspoon white-wine vinegar (I left this out)
1/4 cup chopped fresh parsley
Creamy Polenta, for serving (recipe below)

Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and bacon, cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.

Creamy Polenta
4 cups water
1 1/2 teaspoons coarse salt
1/8 teaspoon ground pepper
3/4 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 tablespoon butter

In a large saucepan, bring water, salt, and pepper to a boil over high heat.
Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
Remove from heat; stir in Parmesan cheese and butter until smooth.

Coconut Rice

2009-02-11T12:35:00.000-05:00

Coconut Rice

1 1/2 c. jasmine rice
2 c. lite (or reg.) coconut milk
3/4 c. sugar
3/4 c. milk

First rinse the rice with cold water until water is clear. Put the rinsed
rice in a sauce pan and combine milks and sugar. Bring to boil and then
turn the stove to low. Cover-cook for about 25 min (may be 45 min depending on rice). Serve rice at room temp with sliced mango.

Israeli Couscous with Squash, Feta and Almonds

2009-02-09T08:55:00.000-05:00

Israeli Couscous with Squash, Feta and Almonds

3/4 cup almonds
1 Tbs. chopped fresh sage
2 tsp. salt, plus more, to taste
1 tsp. ground cinnamon
1 tsp. chili powder
1 tsp. freshly ground pepper
2 acorn squashes, about 2 1/2 lb. total
1 Tbs. extra-virgin olive oil, plus more for drizzling
2 cups Israeli couscous
6 oz. feta cheese, crumbled
1/4 cup minced fresh mint, plus sprigs for garnish

Preheat an oven to 350°F.

Place the almonds in a single layer on a baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 10 to 12 minutes. Transfer to a plate and let cool. Leave the oven on.

In a small bowl, combine the sage, 1 tsp. of the salt, the cinnamon, chili powder and pepper and stir well. Peel the squashes. Cut each squash crosswise into rings about 1 inch thick and discard the seeds. Rub the cut sides with the 1 Tbs. olive oil. Arrange the rings on a baking sheet and rub both sides with the sage mixture. Roast until lightly browned and easily pierced with a knife, about 1 hour. Cut each ring into 4 sections.

Rinse the couscous in cold water and let drain in a colander for about 10 minutes. Fill a saucepan half full with water and bring to a boil over high heat. Add the couscous and cook until tender, about 20 minutes. Drain in the colander. Transfer the couscous to a warmed platter. Drizzle with a little olive oil and gently fluff, separating the grains with your fingertips. Season with the remaining 1 tsp. salt, then taste and adjust the seasonings.

To serve, sprinkle the couscous with the feta cheese, almonds and minced mint. Turn gently to distribute the ingredients and then fold in the squash. Garnish with the mint sprigs and serve warm or at room temperature. Serves 8.

Chicken Salad

2009-02-09T08:48:00.000-05:00

Chicken Salad

1 1/2 cups cooked chicken breast
1 cup carrots, shredded
2 cups fresh spinach, chopped
1 cup fresh tomato, chopped
1 cup frozen corn, thawed
5 green onions, chopped
2 teaspoons seasoning blend (I used Season All)
1/2 cup reduced fat mayonnaise

Combine all ingredients and mix well. Serve on a leaf of lettuce or in a whole wheat tortilla as a salad wrap.

Easy Oreo Truffles

2009-02-09T08:42:00.000-05:00

Easy Oreo Truffles

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Chicken Cheese Puffs

2009-02-09T08:39:00.000-05:00

CHICKEN CHEESE PUFFS, The Lion House

½ cup butter or margarine
1 cup chicken broth
1 cup flour
¼ tsp. salt
4 eggs
1 cup finely diced cooked chicken
3 Tbsp. finely chopped almonds (*I substitute cheddar cheese, ½ cup or so)

Preheat oven to 400 degrees. In saucepan on top of stove, heat butter and chicken stock. When butter is melted, add flour and salt, and stir vigorously with wooden spoon till mixture forms ball. Remove from heat. Beat eggs in, one at a time, and continue beating till dough thickens. Stir in chicken and almonds/cheese. Drop by teaspoonfuls onto greased baking sheet. Bake 15 minutes or till brown. Makes 4 dozen cocktail puffs.

Triple Chocolate Cheesecake

2009-02-07T19:00:00.002-05:00

Triple Chocolate Cheesecake

1 package (9 ounces) chocolate wafer cookies (*I used chocolate graham crackers)
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Chocolate Ganache, for topping (recipe below)

Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
Crush cookies until finely ground. Add butter to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
In a mixer add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache (recipe below). Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

Chocolate Ganache

1/4 cup heavy cream
4 ounces chopped semisweet chocolate

In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.

Chicken Lettuce Wraps

2009-02-07T18:52:00.001-05:00

Chicken Lettuce Wraps
*add recipe

Black Bean Salsa

2009-02-07T18:47:00.000-05:00

Black Bean Salsa

*add recipe

Basic Crepes

2009-02-07T18:34:00.000-05:00

Basic Crepes

1 3/4 cups all purpose flour
1/2 tsp coarse salt
2 cups whole milk
3 large eggs
5 tbs. butter, melted, plus more for the skillet

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). (*I have never waited that long) Batter should be the consistency of heavy cream; add more milk if needed.

Heat an 8 or 12 inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tbs batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will never be your finest) Repeat with remaining batter.

Quinoa Salad with Pine Nuts, Cilantro, and Craisins

2009-01-22T21:59:00.000-05:00

Quinoa Salad with Pine Nuts, Cilantro, and Craisins

2 cups quinoa
4 cups water
2/3 cup pine nuts, toasted
1 4 oz can diced green chilies
2/3 cup craisins
1 bunch cilantro, chopped
4 green onions, chopped
1/3 cup extra virgin olive oil
1/3 cup lemon juice
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper

In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.Heat a small skillet over high heat. Add pine nuts and toss lightly until toasted. Pour onto quinoa. Add green chilies, craisins, cilantro and green onions. Stir to combine. Combine olive oil, lemon juice, garlic, salt and pepper in a small bowl. Whisk to combine. Pour over quinoa and stir well. Serve cold or at room temperature.

Mongolian Beef

2009-01-22T21:10:00.000-05:00

Mongolian Beef

2 teaspoons vegetable oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, chopped (I used 4 cloves)
1/2 cup soy sauce
1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions

2 cups sugar snap peas

(*next time I might add a 1/4 tsp. of sesame oil)

Directions
1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. (Don't get the oil too hot.)
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove it from the heat.
5. Slice the flank steak against the grain into 1/4" thick bite-size slices.
6. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
7.Let the beef sit for about 10 minutes so that the cornstarch sticks.
8. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
9. Heat the oil over medium heat until it's nice and hot, but not smoking.
10. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges.You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
11. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
12. Put the pan back over the heat, dump the meat back into it and simmer for one minute then add the sauce, cook for one minute while stirring, then add all the green onions and sugar snap peas.
13. Cook for one more minute. Serve with rice.

Black Bottom Cupcakes

2009-01-20T17:11:00.000-05:00

Black Bottom Cupcakes
*add recipe

Chocolate Cream Cheese Icing

4 (1 ounce) squares unsweetened chocolate

1 (8 ounce) package cream cheese

4 cups confectioners' sugar

1 tablespoon vanilla extract

1/8 teaspoon salt

2 tablespoons evaporated milk (I left this out so that it was stiffer)

Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Whole Wheat Spaghetti with Chicken and Yellow Squash

2009-01-20T16:49:00.000-05:00

Whole Wheat Spaghetti with Chicken and Yellow Squash

whole wheat spaghetti

chicken

onion

yellow squash

garlic

marinara sauce

a touch of heavy cream

parmesan cheese

parsley

salt and pepper

Chocolate Cream Cheese Icing

2009-01-20T15:22:00.000-05:00

4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk (I left this out so that it was stiffer)

Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Tortilla Snowflakes

2009-01-16T10:51:00.000-05:00

Tortilla Snowflakes

Tortillas

Oil

Powdered Sugar

Heat tortillas in the microwave until warm and pliable. Fold the tortilla like you would fold a piece of paper to cut out snowflakes. Cut with kitchen scissors. Brush with oil and place directly on your oven rack. Bake until crispy. Sprinkle with powdered sugar when it comes out of the oven.

Perfect Pot Roast with Veggies

2009-01-16T10:46:00.000-05:00

Perfect Pot Roast with Veggies

Gingerbread Waffles with Lemon Whipped Cream

2009-01-13T14:55:00.000-05:00

Gingerbread Waffles with Lemon Whipped Cream

3 cups all-purpose flour

4 tsp baking powder

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp freshly grated nutmeg, eyeball it

1/2 tsp salt

4 large eggs

2/3 cup packed dark brown sugar

1 cup canned pumpkin puree

1 1/4 cups milk

1/2 cup molasses

1/2 cup (1 stick) melted butter, plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffles iron.In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Spray the waffle iron and cook waffles in batches. Keep warm in the oven (200 degrees). Serve with lemon whipped cream, butter and powdered sugar.

Lemon Whipped Cream

1 1/2 cup heavy whipping cream

5 Tbsp powdered sugar

4 tsp lemon juice

Pour the heavy whipping cream into a large bowl. With a hand mixer set on high, whip the cream. Once cream is starting to thicken slightly, start adding the powdered sugar a tablespoon at a time while mixing. Once powdered sugar is incorporated, add lemon juice. Mix until cream is thick. Serve over waffles.

Coconut French Toast with Vanilla Butter Syrup

2009-01-12T15:20:00.000-05:00

Coconut French Toast with Vanilla Butter Syrup

JR's Quick Bread

2009-01-12T15:18:00.000-05:00

JR's Quick Bread

Chow Mein

2009-01-12T15:09:00.000-05:00

Chow Mein

Jello Jigglers

2009-01-12T15:01:00.000-05:00

Jello Jigglers

Bananna Smoothies

2009-01-12T14:56:00.000-05:00

Banana Smoothies

frozen ripe bananas (slice and freeze in an individual layer- once frozen pop in a ziplock bag in the freezer and store until ready to use)

V-8 Splash Smoothie - Strawberry Banana or Tropical Colada

Combine in a blender adding frozen bananas until you reach your desired consistency.

Apple Cake

2009-01-12T14:43:00.000-05:00

Apple Cake

1 cup (2 sticks) butter, diced, plus extra for greasing (*Emily says you can substitute 1 generous cup of applesauce)

3 apples, peeled, cored, and sliced

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp. vanilla extract

1/2 tsp. ground cinnamon

4 large eggs (*or 1 cup egg substitue)

1 cup flour

scant 3/4 cup whole wheat flour

1 tsp. baking powder

1 tbs honey

Preheat oven to 350 degrees. Grease and line a 9 inch round cake pan (or spring form pan). Arrange the apple slices in the bottom of the prepared pan.

Put all the remaining ingredients, except the honey in a food processor or blender and pulse until well combined. Pour the cake batter over the apples and bake in the preheated oven for 1 hour until cooked through - a skewer inserted into the center of the cake should come out clean.

Remove from the oven and let cool in the pan, then invert onto a plate and remove the lining paper. Turn back onto a serving plate. Serve with drizzled honey.

Pumpkin Soup with Cinnamon Sugar Croutons

2009-01-06T16:44:00.000-05:00

Pumpkin Soup with Cinnamon and Sugar Croutons

1 cup chopped onion
2 tbs. butter melted
2 cans (14.5 oz each) chicken broth
1 can (15 oz.) pumpkin puree (Not pumpkin pie filling!)
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground black pepper
1/2 tsp. curry powder
1/2 tsp. ground cardamom
1 cup heavy whipping cream

Saute the onion in the butter until tender then add 1 can of chicken broth. Bring to a boil, cover and reduce - simmering for 15 min. Transfer broth to a blender and process until smooth. Pour back in the pot and add the other can of broth, pumpkin, and spices. simmer for 10 minutes. Stir in cream and warm through. (Do not boil after adding the cream)

Croutons
3 tbs. butter softened
1 tbs. brown sugar
1/4 tsp. cinnamon
4 slices whole wheat bread

Lay slices of bread on a cookie sheet. Butter front and back of each slice and sprinkle with the sugar and cinnamon mixture. Place under the broiler until toasted. Flip and toast the other side. Cut into small squares.

Apple Walnut and Gorgonzola Salad with a Honey Red Wine Vinegar Dressing

2009-01-06T16:26:00.000-05:00

Apple Walnut and Gorgonzola Salad with a Honey Red Wine Vinegar Dressing

from Lindsey Arbuckle

Apples- chopped (you can chopped the apples before hand and put them in orange juice so they don't turn brown)

Salad Greens

Gorgonzola cheese

Craisins

Candied Walnuts

Candied Walnuts

1 cup of white sugar

6 TBL milk

1 tsp vanilla extract

Combine in saucepan combine the sugar and milk. When it comes to soft ball stage turn off heat and add the vanilla extract. Put walnuts in bowl and pour sugar mixture over walnuts. When combined lay walnuts on a cookie sheet with wax paper. Let cool.

Honey Red Wine Vinegar Dressing

1/2 cup red wine vinegar

1/2 cup vegetable oil or olive oil

1/2 cup honey

1 tsp salt

1 tsp pepper

1 clove of garlic

Put all together in a jar and shake vigorously. Refrigerate.

Egg Rolls

2009-01-06T16:08:00.000-05:00

Egg Rolls

pork, chicken, or beef
shredded cabbage
shredded carrots
fresh grated ginger
garlic
soy sauce
pinch of sugar

egg roll wrappers

Cut the pork, chicken or beef into small pieces and cook in a little oil. Add the rest of the ingredients and cook until the carrots and cabbage wilt down. Let cool. Place a little of the mixture in each egg roll wrapper and fry in oil until brown and crispy.

Biscuits and Sausage Gravy

2009-01-06T15:27:00.000-05:00

*add recipe

Ben's Peppermint Bark

2008-12-19T15:21:00.000-05:00

Ben's Peppermint Bark

Black Beans and Rice

2008-12-18T12:09:00.000-05:00

Black Beans and Rice
*add recipe

Flourless Chocolate Cake

2008-12-11T16:49:00.000-05:00

Flourless Chocolate Cake

6 tablespoons unsalted butter, plus more for pan
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Confectioners' sugar, for dusting

Directions
Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.

Chicken Tortilla Soup

2008-12-11T15:53:00.000-05:00

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Moo Shu Pork

2008-12-11T15:46:00.000-05:00

Moo Shu Pork

Marinade
2 tbls light soy sauce
1 tbls oriental dark roasted sesame oil
2 cloves garlic, minced
2 tsp. sugar
1 pound pork tenderloin or loin sliced into 1/8 x 1/2 inch strips
1 tbls cornstarch
3 cups shredded cabbage, carrots
6 green onions thinly sliced
Eight flour tortillas
1/3 cup hoisin sauce

1. In a medium bowl, combine 2 tablespoons water with the marinade ingredients add the pork, tossing to coat. Cover and marinate in the refrigerator 20 minutes.

2. Remove the pork from the marinade; discard the marinade. Heat a large nonstick skillet prepared with nonstick pan spray over medium high heat until hot. Add the pork (half at a time) and stir-fry only 1 to 2 minutes, or until the outside surface is no longer pink. Repeat with the remaining pork. Return all the pork to the skillet.

3. In a small bowl, mix the the cornstarch with 1/4 cup water, stir to dissolve. Add the coleslaw mix, cornstarch mixture, and green onions to the pork Cook and stir until the mixture has thickened.

4. To assemble, spread 1 side of each tortilla with 2 teaspoons hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold the bottom eadge up over the filling. Fold the right and left sides to the center, overlapping the edges.

Cream Cheese Danish

2008-12-11T15:43:00.000-05:00

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Chocolate-Orange Chocolate Chip Cookies

2008-12-11T15:37:00.000-05:00

CHOCOLATE-ORANGE CHOCOLATE CHIP COOKIES

1 cup sugar
2/3 cup butter, softened
1 Tbsp. grated orange peel (about 2 oranges)
1 egg
1 ½ cups all-purpose flour
1/3 cup cocoa
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. baking soda
1 cup chopped pecans ( I don’t use them)
1 cup semisweet chocolate chips
1/3 cup sugar
1 tsp. grated orange peel

Heat oven to 350 degrees. Mix 1 cup sugar, the butter, 1 tablespoon grated orange peel and the egg. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate chips.

Roll dough into 1 ½ inch balls. Mix 1/3 cup sugar and 1 teaspoon grated orange peel. Roll balls of dough in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about ½ inch thickness with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from sheet.

Green Pasta

2008-12-11T15:32:00.001-05:00

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asparagus

spinach

zuchini

baby bella mushrooms

garlic

parmesan

red pepper flakes

West African Peanut Soup

2008-12-02T19:14:00.000-05:00

West African Peanut Soup

*I got this recipe from my old BYU roommate Joni. It is a really good and it's very quick and easy to make.

2 medium onions, chopped

1 3/4 lbs. Roma tomatoes, chopped (I used 2 cans of diced tomatoes)

6 cloves garlic, coarsely chopped

2 T. extra virgin olive oil

5 C. water

1 8-oz. can tomato sauce

1 3/4 t. salt

1/8 t. crushed red pepper flakes

1 T. chili powder

2 t. ground cumin

3 T. fresh mint leaves, minced (optional) (I left these out)

2 C. Swiss chard or spinach, finely chopped (I used the spinach)

3/4 C. chunky, unsalted, natural peanut butter

1/4 C. fresh mint leaves, finely minced (I left these out)

1/4 C. crushed roasted peanuts

Combine onions, tomatoes, garlic, and olive oil in a large stockpot and sauté over high heat until softened and onions are transparent, about 5 minutes. Turn heat down to simmer. Add water, tomato sauce, salt, pepper flakes, chili powder, cumin, and mint leaves, and simmer about 10 to 12 minutes. Add Swiss chard or spinach and peanut butter and cook about 3 to 4 minutes, stirring constantly to distribute the peanut butter. Mixture will thicken slightly. To serve, spoon soup into bowls and garnish with a pinch or two of mint leaves and crushed peanuts.

Makes 6 servings.

Recipe from the Ambassador of Mongolia (formerly stationed in West Africa)

Fontina Chicken with Spinach and Roasted Red Peppers

2008-12-01T13:51:00.000-05:00

Fontina Chicken with Spinach and Roasted Red Peppers

Boneless skinless chicken breasts
Fontina cheese - sliced
Jar Roasted Red Peppers - chopped into bite size pieces
Fresh baby spinach (*JR likes to use a box of frozen creamed spinach)

Butterfly each chicken breast and pound it out so that it is even. Fill with sliced cheese, spinach, and the roasted red peppers. Generously salt and pepper the outside of each chicken breast. In a large skillet brown each chicken breast on both sides. Transfer to a cookie sheet covered in foil (for easier clean up) and sprayed with PAM. Finish cooking in a 350 degree oven.

Caramelized Apple Cheesecake with Spiced Creme Anglaise and Butterscotch Sauce

2008-11-29T16:16:00.000-05:00

Caramelized Apple Cheesecake with Spiced Creme Anglaise and Butterscotch Sauce

4 tablespoons plus 1 teaspoon unsalted butter

1 cup shortbread crumbs (about 5 1/2 ounces of cookies)

1/2 cup plus 2 tablespoons granulated sugar

2 tablespoons melted unsalted butter

2 tablespoons water

1 cup peeled, cored, and thinly sliced Granny Smith apples (about 2 apples)

1 1/2 pounds cream cheese

3/4 cup packed light brown sugar

3 large eggs 1 teaspoon fresh lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg Spiced

Grease a 10-inch springform pan with 1 teaspoon of the butter.
Combine the crumbs, 2 tablespoons of the sugar, and the melted butter in the bowl of a food processor and mix on low speed until well blended. Transfer to a greased 10-inch springform pan and press evenly around the bottom. Chill in the refrigerator for 1 hour.
Preheat the oven to 325 degrees F.
Combine the remaining 1/2 cup sugar and the water in a heavy, medium saucepan, and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Continue cooking, swirling the pan occasionally, until the caramel is amber in color, 5 to 7 minutes. Add the remaining 4 tablespoons butter, stir, and cook over low heat until the butter is melted and evenly blended. Add the apples and stir to coat with the caramel. Cook, stirring, over medium heat until the apples are tender, about 5 minutes. Remove from the heat and let cool.
Combine the cream cheese and brown sugar in a large bowl and beat with an electric mixer until smooth. Add the eggs 1 at a time, beating well after each addition and scraping the sides of the bowl as necessary. Add the lemon juice, cinnamon, and nutmeg and mix well. Fold the apple-caramel mixture into the batter, and pour into the chilled pan. Bake, rotating the pan a quarter turn every 30 minutes, until golden brown and firm around the edges, but still slightly loose in the center, 1 hour and 20 minutes to 1 hour and 30 minutes.
Remove from the oven and cool for 2 hours. Cover the cheesecake and refrigerate for at least 4 hours, or overnight.
To serve, spoon a portion of the Spiced Creme Anglaise onto each serving plate, top with a slice of the cheesecake, and drizzle with the Butterscotch Sauce.

Spiced Creme Anglaise

2 cups heavy cream

1/2 teaspoon orange zest

1/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

3 large egg yolks

1/4 cup sugar

Prepare an ice bath by filling a large metal bowl with ice and water.
Combine cream, zest, cinnamon, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.
In a medium bowl, beat the egg yolks and sugar until pale and thick, about 2 minutes. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan and stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon. Place in an ice bath and stir until cool.
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold.
Yield: 2 cups

Butterscotch Sauce

11/2 cups sugar

1/4 cup water

1 teaspoon fresh lemon juice

6 tablespoons unsalted butter, cut into pieces

1 cup heavy cream

1/4 to 1/2 cup whole milk

Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn't burn. Remove the pan from the heat. Add the butter and swirl the pan to melt it, about 1 minute. Return to the heat and bring to a boil. Add the cream, whisk to combine, and remove from the heat. Add 1/4 cup of the milk, then add up to 1/4 cup more until the desired consistency is reached.
Cool until just warm before serving. (The sauce will thicken as it cools.)
Yield: 2 cups

Dinner Rolls

2008-11-29T15:52:00.000-05:00

Dinner Rolls

from Allison Martinez

*Start about 3 hours in advance of when you want to serve the rolls

2 cups of quite warm, but not hot water

1/2 cup of sugar

2 T. yeast (2 packets)

Wisk these together thoroughly in a Bosch/Kitchen Aid Mixer.

Add:

1/2 cup oil

2 t. salt

3 eggs, one at a time

3 cups flour, one at a time

Replace wisk attachments with dough hook(s)

Add:

3 to 4 1/2 cups of flour, one at a time to a sticky, slightly stiff consistency(Here in CT, I usually add the whole 4 1/2 cups)*

Beat for a long time (7-10 minutes). For a single batch - let the dough rise in the Bosch/Kitchen Aid bowl w/ lid on. For a double batch - let the dough rise in a greased (oil or Pam) bowl w/ lid on. Let rise in a warm, not hot, area to double. Punch down and form egg sized balls of dough (1.5-1.7 oz balls). Place on greased (Crisco) cookie sheet - 5 rolls down, 7 across to make 35 total. Let rise to a good dinner roll size*Cook at 350 degrees for 15-20 minutes, until nicely golden brown on top.

Turkey Brine

2008-11-29T15:44:00.000-05:00

Brined Turkey

Broccoli Salad

2008-11-29T14:51:00.001-05:00

Broccoli Salad

from Tina Berrett

2 bunches of broccoli about 1 pound

1 Medium purple onion (finely chopped)

1 Cup of grated cheese

6 strips of bacon

1/2 Cup of sunflower seeds

1/2 Cup of cashews

Dressing:

1 Cup of Mayo

2 Tablespoons of white vinegar

1/2 Cup sugar

1/2 tsp salt

Chill for an hour before tossing with salad.

In a large bowl combine broccoli, onion, cheese. Refrigerate. Just before serving, stir in bacon. Add seeds, nuts and pour dressing over and stir.

Emily's Cranberry Sauce

2008-11-29T14:46:00.000-05:00

Emily's Cranberry Sauce

1 1/2 to 3 cups sugar (depending on how sweet you want it)
2/3 cup water
3 tsp. orange juice concentrate
1/2 tsp. dry mustard
1 bag of cranberries

Bring to a boil in a large saucepan - stirring until cranberries start to pop and sauce thickens to desired consistency. (When it cools it will thicken a little more)

*Also great over vanilla ice cream!

Sweet Potatoes with Marshmallows

2008-11-29T14:44:00.000-05:00

Sweet Potatoes with Marshmallows

6 lbs. sweet potatoes, skins on (I have also used canned)

1/2 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

2 tsp. kosher salt

2 cups warm whole milk

4 tbs. butter

1 (16 oz.) bag large marshmallows

Preheat oven to 325. Bake or boil sweet potatoes. Peel and mash. Put potatoes back in stockpot over medium heat and add cloves, cinnamon, nutmeg, butter and salt. Pour in the milk a little at at time. Mix well. Spread potatoes evenly into coated 10"X14" baking dish, leaving 2 inches on the top for marshmallows. Add marshmallows on top in even rows. Bake for 30 minutes, checking frequently, or until the marshmallows are golden brown.

*When I made it I added a couple of eggs and I used canned sweet potatoes. I'm not sure how much of a difference it made.

I really liked this recipe because the sweet potato part isn't sweetened and so once you add the marshmallows it isn't too sweet.

Island Pork Tenderloin with Mango Coconut Rice

2008-11-29T14:39:00.001-05:00

Island Pork Tenderloin

2 tsp. salt
1/2 tsp. pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lbs. total)
2 tbs. olive oil

For glaze:
1 cup packed dark brown sugar
2 tbs. finely chopped garlic
1 tbs. Tabasco

Preheat oven to 350.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil to a moderately hight heat until just beginning to smoke, then brown pork, turning, about 4 minutes total.

Make glaze by stiring together brown sugar, garlic and tobasco to form a paste. Pat ontop of each browned tenderloin. Roast in the oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees - about 20 minutes. Let pork stand for 10 minutes before slicing.

Coconut Rice

1 1/2 c. jasmine rice
2 c. lite (or reg.) coconut milk
3/4 c. sugar
3/4 c. milk

First rinse the rice with cold water until water is clear. Put the rinsed
rice in a sauce pan and combine milks and sugar. Bring to boil and then
turn the stove to low. Cover-cook for about 25 min (may be 45 min depending on rice). Serve rice at room temp with sliced mango.

Strawberry Banana Cheesecake

2008-11-21T10:27:00.000-05:00

Strawberry Banana Cheesecake

from Stacey Unck

Mix:
2 pkg. cream cheese
1/3 cup sugar

Blend to Puree:
1 cup strawberries
1 banana

Gently stir together cream cheese mix and puree.

Fold in:
1/8 cup cool whip

Spoon into a 9 oz. graham-cracker crust. Freeze for 4 hours or overnight. Let stand for 1 hour or until cuts easily. Top with strawberry slices.

Three-Cheese Stuffed Shells

2008-11-21T10:18:00.000-05:00

Three-Cheese Stuffed Shells

from Emily Koller

12 dried jumbo pasta shells
1 beaten egg
1 (12 oz) container cottage cheese, drained *if I have ricotta I use that.
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
2 tablespoons snipped fresh parsley
½ teaspoon dried oregano
1 (14 oz) can Italian style stewed tomatoes, cut up
1 (8 oz) can tomato sauce

Cook pasta shells until tender but still firm. Drain well. Cool shells in a single layer on a piece of foil.

Meanwhile, for the filling stir together egg, cottage cheese, mozzarella, oregano, and parsley. Spoon a scant ¼ cup filling into each shell. Arrange filled shells in a baking dish.

Combine un-drained tomatoes and tomato sauce. Pour over shells in a baking dish. Bake covered at 350 degree oven for 15 minutes or so until done.

Salmon Cakes

2008-11-21T10:07:00.000-05:00

*Add Recipe

Email from Grandma Anderson 2004

Dear Amanda,

Today I made the Easy Salmon Cakes that you copied when you were here. We both liked them . I served them with canned string beans, flavored with chicken granules (thus no salt needed) and put a good dollop of sour cream on top.(such a good combination). I'd easily serve this to company along with a baked sweet potato or a salad. I think I would put paprika on the sour cream and serve a lemon wedge with the salmon. Oh yes, I pretty much followed the directions.....I used a 1/2 cup measuring cup to measure out the patties before putting them in the crumbs. You have to be pretty gentle. Back to the recipe......when it came time to remove the skin and bones, I put the salmon in my hand and removed all that stuff with the other hand, putting the good stuff in a bowl. I really cut the pepper and onions fine, as suggested. I fried them in vegetable oil ....I suspect butter would be fine, but may need a bit of oil so the butter wouldn't burn. I added a bit more lemon juice on mine as I ate them. Chad did not. Oh yes, using the 1/2 cup measure I only got 6 patties....probably could have made them smaller to get the 8 and then serve two per person. I've rambled on and on with no continuitity. But I was thinking about you all the while I was making them.

My Love, G.

Another email from Grandma:

Dear Amanda,

How pleased we were that you were able to come to Boise for a visit, even though it was a short one. I couldn't believe all the beautiful clothing jewelry and even face cream that came out of that Birthday Bag. What a surprise. It was wonderful and I loved every piece. Also Amanda, thanks for all your help in the kitchen. I wish those darn biscuits had turned out better. Next time we will make them with my old recipe. Candace has a few new things she wants to try when she comes the week before the Reunion. Always fun to try new things. What a family of cooks we have! Those lucky, lucky husbands is all I can say. But kudos to them, 'cause I think they all have talent along those lines, right?

Love , G. & G.

Chocolate Malted Cookies

2008-11-21T09:58:00.000-05:00

Chocolate Malted Cookies

from Teneil Detling

1C. Butter Flavored Shortening
1 1/4C. Packed Brown Sugar
1/2 C. Malted Milk Powder
2T. Chocolate Syrup
1T. Vanilla
1 Egg
2 C. All Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
3/4 C. Semisweet Chocolate Chunks
3/4 C. Milk Chocolate Chips

Combine first five ingredients; beat for 2 min. Add egg. Combine the flour, baking soda, and salt; gradually add to creamed mixture. Stir in chocolate chunks & chips. Shape into 2 in. balls and place 3 in. apart on ungreased baking sheet. Bake @ 350 for 10-12 min. Cool 2 min--then remove to wire rack. Yield: 1 1/2 doz.

Pumpkin Bread

2008-11-21T09:57:00.001-05:00

Pumpkin Bread

from Karen Doying

2 C sugar
3 eggs
1 stick REAL butter
1/2 C oil
1 can (15oz) pumpkin
1 tsp vanilla
3 C flour (I use half whole wheat)
1 tsp B. Pwdr
1 tsp. B. soda
1/2 tsp Salt
1 tsp cinnamon
1 tsp ground clover
1/2 tsp nutmeg

Cream butter, sugar and oil. Add eggs. Add pumpkin. In seperate bowl mix dry ingredients. Combine together. Bake 350 in greased pans.
4 mini loaves = 45 minutes
1 Bunt pan = 1 hour

Cranberry Bread

2008-11-21T09:54:00.000-05:00

Cranberry Bread

from Kathy Jones

2 C flour
1 C sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 C OJ
2 Tbsp veggie oil
1 Tbsp grated orange peel ( used clementine zest and it worked out fine)
1 egg, well beaten
1 1/2 C fresh/frozen cranberries, coarsely chopped
1/2 C chopped nuts

Preheat oven 350 degrees F. Grease a 9*5 loaf pan. Mix dry ingredients (first 5) in medium bowl. Stir in juice, oil, peel, and egg; blend well. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake 55 min, or until toothpick test comes out clean. (If using smaller loaves, start with just 45 min) Cool bread in pan for 15 min, then remove and cool completely.
I doubled the recipe to make ~7 mini loaves.

Waffles

2008-11-21T09:51:00.000-05:00

Waffles

2 Eggs
2 C Buttermilk (or milk w/ 2 Tbsp white vinegar)
2 C Flour
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
¼ Cup plus 2 Tbsp shortening or oil

Separate eggs and beat whites until stiff. Mix the rest of the ingredients and beat only to mix well.

Fold in egg whites

Servings: approx 5 large waffles

Crepes

2008-11-21T09:09:00.001-05:00

Blender Crepes

from Jenny

3 eggs
1 cup flour
1/2 tsp salt
1 1/4 cup milk
1/4 cup water

Mix in blender on low . Add 2 Tbsp, melted butter.

Cook over medium heat in a nonstick pan sprayed with cooking spray. Stack on wax paper or parchment paper. You can make them ahead and reheat.

Fillings: Dinner crepes -- have bowls of ingredients like chicken, (or chicken or ham lunch meats), cheese, broccoli, sauteed mushrooms. I like the chicken-mushroom-white cheese. Dessert crepes: try nutella with strawberries or bananas. Vanilla ice cream with frozen raspberries. Fillings I haven't tried: traditional is butter and powdered sugar.

Chocolate Cupcakes with Creamy Milk Chocolate Icing

2008-11-21T08:53:00.001-05:00

Simple Chocolate Sheet Cake

Melting the chocolate and butter in the microwave is quick and neat, but it can also be done in a heatproof bowl set over a saucepan containing 2 inches of simmering water. We prefer Dutch-processed cocoa for the deeper chocolate flavor it gives the cake. The baked and cooled cake can simply be served with lightly sweetened whipped cream or topped with any frosting you like.

Makes one 9 by 13-inch cake

3/4 cup cocoa powder , preferably Dutch-processed
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/4 teaspoon table salt
8 ounces semisweet chocolate , chopped
12 tablespoons unsalted butter (1 1/2 sticks), plus extra for baking pan
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1/2 teaspoon baking soda

1. Adjust oven rack to middle position and heat oven to 325 degrees. Coat bottom and sides of 9 by 13-inch baking pan with 1 tablespoon butter.

2. Sift together cocoa, flour, and salt in medium bowl; set aside. Heat chocolate and butter in microwave-safe bowl covered with plastic wrap 2 minutes at 50 percent power; stir until smooth. (If not fully melted, heat 1 minute longer at 50 percent power.) Whisk together eggs, sugar, and vanilla in medium bowl.

3. Whisk chocolate into egg mixture until combined. Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy. Pour batter into prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out clean, about 40 minutes. Cool on wire rack until room temperature, at least 1 hour; serve, or ice with frosting, if desired.

To Make AheadAfter the cake(s) has cooled, it can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Or, wrapped tightly in plastic wrap, then foil, the cake(s) can be frozen for up to 1 month. Defrost at room temperature before unwrapping and frosting.

Creamy Milk Chocolate Frosting

This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven.

Makes about 2 cups
1/2 cup heavy cream
pinch table salt
1 tablespoon light corn syrup (or dark)
10 ounces milk chocolate , chopped
1/2 cup confectioners' sugar
8 tablespoons unsalted butter (1 stick), cold, cut into 8 pieces

Heat cream, salt, and corn syrup in microwave-safe measuring cup on high until simmering, about 1 minute, or bring to simmer in small saucepan over medium heat. Place chocolate in workbowl of food processor fitted with steel blade. With machine running, gradually add hot cream mixture through feed tube; process 1 minute after cream has been added. Stop machine; add confectioners´ sugar to workbowl and process to combine, about 30 seconds. With machine running, add butter through feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer. Transfer frosting to medium bowl and cool at room temperature, then whip with kitchen aid or electric handmixer until fluffy.

Monster Cookies

2008-11-16T19:05:00.000-05:00

Monster Cookies

6 eggs

1 lb box light brown sugar (2 1/2 Cups, packed)

2 Cups granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 24-ounce jar creamy peanut butter

1 Cup (2 sticks) butter, softened

8 ounces M&M's

8 ounces chocolate chips

4 teaspoons baking soda

9 cups quick-cooking oatmeal (not instant!)

1. Preheat the oven to 350. Line cookie sheets with parchment paper or nonstick baking mats.

2. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&M's, chocolate chips, raisins, if using, baking soda, and oatmeal.

3. Drop by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags. These make about 6 dozen, so be prepared for a lot of cookies, or cut the recipe in half.

Garlic Mashed Red Potatoes

2008-11-16T16:23:00.000-05:00

Garlic Mashed Red Potatoes
*I don't follow this recipe strictly. I usually just adjust this depending on how garlicky I want them and just add the milk or cream until it's the right consistency.

1 1/2 lbs potatoes
2 to 3 tbs. butter (I use a little more)
2 to 3 cloves of garlic minced
1/2 cup milk or heavy cream

Boil potatoes and drain. In a saucepan melt a few tbs. of butter. Add 2 to 3 cloves of garlic (minced). Cook 1 to 2 minutes or until the garlic begins to get golden brown. Add butter and garlic to drained potatoes stir in about 1/2 cup of milk or cream and mash until they reach the desired consistency. Season with salt and pepper.

Donuts

2008-11-16T16:06:00.000-05:00

Donuts

We always made these when we were little. They are so easy and really good.

1 can of refrigerator biscuits

oil for frying

powdered sugar

Use a bottle cap (caps from 2 liter bottles work well) and cut out a hole in the center of each biscuit. Fry in oil. When they come out of the oil drop them in a paper sack with powdered sugar. Shake to coat and eat warm!

Brussel Sprouts with Crispy Onions

2008-11-16T15:48:00.000-05:00

*Add recipe

Brussel Sprouts with Crispy Onions

Beef Bulgogi

2008-11-16T15:40:00.000-05:00

Beef Bulgogi

from Teniel Detling

2 pounds of sliced beef (pot roast or a London broil and have the butcher slice it thin enough for Korean BBQ, but not lunch meat thin - texture is important)

Marinade:

6 T. soy sauce

4 T. sugar

2 T. honey

4 T. apple cider vinegar or Mirin

2 T. sesame oil

6 T. chopped green onions

4 tsp. chopped pressed garlic

2 tsp. pepper

2 T. sesame salt or regular

2-3 kiwis chopped to tenderize and sweeten the meat (I heard apples work too)

You can also add sesame seeds if you like (about 1 T.)

Marinate your sliced beef in a freezer bag in fridge overnight. *Can add carrots, green peppers, and yellow onions if you desire. Cook on BBQ or on a pan over the stove. Drain excess juice. Serve with rice and kimchi if you dare! Or eat in a lettuce leaf.

Matoka

2008-11-16T15:34:00.000-05:00

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Matoka: Mashed African Plantain (Curried Banana)

Lemon and Blueberry Scones

2008-11-16T15:25:00.000-05:00

2 cups flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 tbs. butter - frozen
1/2 cup raisins (or substitute blueberries etc.)
1/2 cup sour cream
1 large egg

Preheat oven to 400 degrees. In a med. bowl, mix flour, sugar, baking powder, baking soda, and salt. Grate butter into the flour mixtre or cut into small pieces with a knife; work butter into the mixture (should resemble coarse meal). Then stir in fruit.In a bowl whisk sour cream and egg until smooth.Using a fork stir sour cream mixture into the flour mixture until a large clump forms. Press together.Place on a lightly floured surface and pat into a 7-8" circle about 3/4" thick. Sprinkle with a little sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferebly lined with parchment) about 1" apart. Bake until golden brown about 15-17 min. Cool for 5 min and serve warm or room temp.

For Lemon Blueberry: add a generous 1 tsp or lemon zest (I used more) and 1/2 cup or so of fresh blueberries.(The recipe said dried blueberries - but I think the fresh is better)For Cherry-Almond:1/2 tsp. almond extract and dried cherriesFor Cranberry-Orange: add a generous tsp. orange zest and dried cranberries (I think fresh would be better though.)

Oven Puff Pancakes

2008-11-16T15:21:00.000-05:00

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Chicken Pasta Salad with Apples and Grapes

2008-11-16T15:17:00.000-05:00

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Owl Cookies

2008-11-16T14:45:00.000-05:00

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Cuban Black Bean Soup

2008-11-16T14:18:00.000-05:00

Cuban Black Bean Soup

from Lillian Hoyt

Black Beans
Two 14 1/2-ounce cans chicken broth
1/2 cup Sofrito (can buy it in a jar)
1/2 cup canned Spanish-style tomato sauce
3 tablespoons alcaparrado or chopped pimiento-stuffed olives (I use more)
1 tablespoon fine sea or kosher salt
Healthy dose freshly ground black pepper
1/4 Scotch bonnet or jalapeño pepper

Any or all of the following "sundae toppings"
Cooked white rice
Chopped red or white onionChopped
cilantroOne-quarter of a Scotch bonnet or jalapeno pepper, optional
Sour cream
Olive oil

Stir the chicken broth, sofrito, tomato sauce, alcaparrado or olives, salt, pepper, and chili pepper into the black beans. Bring everything to a boil over medium-high heat. skim off any foam that rises to the surface. Continue boiling until the soup is nice and thick, with just enough liquid to cover the beans. Pull the pot off the heat and let it sit 5 to 10 minutes so the beans soak up a little more of the liquid. Serve hot, ladled into warm bowls. Pass the toppings you have prepared.

Chocolate Cheesecake Flan

2008-11-16T13:57:00.000-05:00

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Praline Carmamel Cheesecake

2008-11-16T13:52:00.000-05:00

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Cauliflower Soup with Curry Shrimp, Cilantro, and Lime

2008-11-13T14:13:00.000-05:00

Cauliflower Soup with Curry Shrimp, Cilantro, and Lime

1/2 cup butter

2 medium onions, roughly chopped

4 cloves garlic, minced

4 tsp kosher salt, divided

2 tsp finely grated ginger

2 heads cauliflower, cut into florets

4 tsp ground coriander

1 tsp ground turmeric

7 cups water

Ground pepper

40 medium shrimp, peeled, deveined and tails removed

1 Tbsp olive oil

1 Tbsp curry powder

Kosher salt

Lime wedges

1 bunch cilantro, chopped

For the soup:

Melt the butter in a large soup pot over medium heat. Add the onions, garlic, 2 tsp salt and ginger and cook until the onions are tender, about 10 minutes. Add the cauliflower, coriander, turmeric and the remaining 2 tsp salt. Cook for 5 minutes. Add the water. Set the heat to high, cover and bring to a boil. Boil uncovered for 20 minutes, or until the cauliflower is tender.Puree the soup in SMALL batches in a blender, keeping the lid cracked to allow steam to escape. Blend until smooth. Taste and season with salt and pepper accordingly. Keep soup at a simmer while making the shrimp.

For the shrimp:

In a medium bowl, toss the shrimp with the olive oil and curry powder. Season with salt. In a medium skillet over medium high heat, cook shrimp until pink and translucent, about 3-5 minutes.When serve, place 5 or so shrimp in the bottom of a soup bowl, then ladle soup over the top. Squeeze lime juice over the soup and sprinkle on cilantro.

Whole Wheat Muffins

2008-11-13T11:32:00.000-05:00

Whole Wheat Muffins

2 cups whole wheat flour
1 cup brown sugar
¼ tsp. salt
1 tsp. baking soda
1 cup milk
½ cup butter melted (or ¼ cup butter, ¼ cup applesauce)
1 egg
1 tsp. vanilla

Mix the dry ingredients together. Mix the wet ingredients together. Then combine the dry with the wet. Don’t overmix! Put in greased muffin tins. Fill about 2/3 full. Bake at 350 degrees for 12-14 min.