From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
1 pound fresh or frozen sea scallops
1/2 pound fresh or frozen medium shrimp in shells
2 cups fresh pea pods or 1 6-ounce package frozen pea pods
1/2 cup sliced green onion
3 cloves garlic, minced
3 tablespoons olive oil or cooking oil
3 tablespoons margarine or butter
2 teaspoons dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
10 ounces linguine, cooked and drained
3 tablespoons freshly grated Parmesan or Romano cheese (optional)
Directions:
1. Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside.
2. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. 3. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.
Saturday, November 28, 2009
Grecian-Style Chicken
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
4 small skinless, boneless chicken breast halves (about 12 ounces total)
1/4 cup toasted wheat germ
2 tablespoons olive oil or cooking oil
1 small zucchini, sliced
1/2 of a medium green sweet pepper, chopped (1/3 cup)
1/2 of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon salt
Dash pepper
2 tablespoons water
4 teaspoons lime or lemon juice
2 medium tomatoes, cut into wedges
3 cups cooked couscous
1/2 cup crumbled feta cheese (2 ounces)
Directions:
1. Coat chicken with wheat germ. In a large skillet cook chicken, uncovered, in 1 tablespoon of hot oil over medium heat for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm.
2. In same skillet cook zucchini, green pepper, onion, garlic, salt, and pepper in remaining hot oil for 3 minutes. Add water; cook 1 minute more. Remove from heat; stir in lime or lemon juice and tomato wedges. To serve, divide couscous among four dinner plates. Place vegetable mixture atop couscous and chicken atop vegetables. Sprinkle feta cheese over chicken. Makes 4 main-dish servings.
Ingredients:
4 small skinless, boneless chicken breast halves (about 12 ounces total)
1/4 cup toasted wheat germ
2 tablespoons olive oil or cooking oil
1 small zucchini, sliced
1/2 of a medium green sweet pepper, chopped (1/3 cup)
1/2 of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon salt
Dash pepper
2 tablespoons water
4 teaspoons lime or lemon juice
2 medium tomatoes, cut into wedges
3 cups cooked couscous
1/2 cup crumbled feta cheese (2 ounces)
Directions:
1. Coat chicken with wheat germ. In a large skillet cook chicken, uncovered, in 1 tablespoon of hot oil over medium heat for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm.
2. In same skillet cook zucchini, green pepper, onion, garlic, salt, and pepper in remaining hot oil for 3 minutes. Add water; cook 1 minute more. Remove from heat; stir in lime or lemon juice and tomato wedges. To serve, divide couscous among four dinner plates. Place vegetable mixture atop couscous and chicken atop vegetables. Sprinkle feta cheese over chicken. Makes 4 main-dish servings.
Cherry Puff
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
16 oz can pitted tart red cherries (water pack)
1/2 cup sugar
2 Tbsp quick-cooking Tapioca
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
2 egg yolks
1/3 cup sugar
1/3 cup flour
Directions:
1. Drain cherries, reserving 1/2 cup liquid. Transfer cherries to a medium saucepan. Add reserved cherry liquid, 1/2 cup sugar, and tapioca. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly; keep warm.
2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on medium speed until stiff peaks form (tips stand straight); set aside. In a small mixing bowl beat egg yolks for 2 to 3 minutes or until thick and lemon colored; add the 1/3 cup sugar. Beat 1 minute more. Stir a small amount of egg white mixture into egg yolk mixture to lighten. Fold remaining egg yolk mixture into egg white mixture. Sprinkle flour over egg mixture; fold in.
3. Pour hot cherry mixture into a 1 1/2 quart casserole dish or into six 6- to 8-oz casserole or custard cups. Pour batter over cherry mixture. Bake in a 325 degree oven for 35 to 40 minutes for the 1 1/2-quart casserole or about 30 minutes for the small casseroles, or until top springs back when lightly touched. Serve warm.
Ingredients:
16 oz can pitted tart red cherries (water pack)
1/2 cup sugar
2 Tbsp quick-cooking Tapioca
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
2 egg yolks
1/3 cup sugar
1/3 cup flour
Directions:
1. Drain cherries, reserving 1/2 cup liquid. Transfer cherries to a medium saucepan. Add reserved cherry liquid, 1/2 cup sugar, and tapioca. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly; keep warm.
2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on medium speed until stiff peaks form (tips stand straight); set aside. In a small mixing bowl beat egg yolks for 2 to 3 minutes or until thick and lemon colored; add the 1/3 cup sugar. Beat 1 minute more. Stir a small amount of egg white mixture into egg yolk mixture to lighten. Fold remaining egg yolk mixture into egg white mixture. Sprinkle flour over egg mixture; fold in.
3. Pour hot cherry mixture into a 1 1/2 quart casserole dish or into six 6- to 8-oz casserole or custard cups. Pour batter over cherry mixture. Bake in a 325 degree oven for 35 to 40 minutes for the 1 1/2-quart casserole or about 30 minutes for the small casseroles, or until top springs back when lightly touched. Serve warm.
Blueberry Cream Dessert
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
1 1/4 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup cold water
1 cup sour cream
8-oz blueberry yogurt
1/2 tsp vanilla
1/2 cup whipping cream
1 cup fresh or frozen blueberries
fresh blueberries (optional)
Directions:
1. In a medium bowl, combine crushed graham crackers, 1/4 cup sugar, and melted butter. Reserve 1/4 cup of the crumb mixture; press remaining crumbs in bottom of a 2-quart square baking dish.
2. In a small saucepan stir together 1/2 cup sugar and the gelatin; stir in the water. Heat and stir until gelatin and sugar dissolve. In a large bowl combine sour cream and yogurt; gradually stir in gelatin mixture. Stir in vanilla. Chill about 45 minutes or until partially set (consistency of egg whites).
3. In a chilled small mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into yogurt mixture. Stir in the 1 cup blueberries. Spoon into crust, spreading evenly. Chill about 4 hours or until set. Cut into squares. Sprinkle some of the reserved crumbs on top of each serving. If desired, garnish with additional blueberries.
Ingredients:
1 1/4 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup cold water
1 cup sour cream
8-oz blueberry yogurt
1/2 tsp vanilla
1/2 cup whipping cream
1 cup fresh or frozen blueberries
fresh blueberries (optional)
Directions:
1. In a medium bowl, combine crushed graham crackers, 1/4 cup sugar, and melted butter. Reserve 1/4 cup of the crumb mixture; press remaining crumbs in bottom of a 2-quart square baking dish.
2. In a small saucepan stir together 1/2 cup sugar and the gelatin; stir in the water. Heat and stir until gelatin and sugar dissolve. In a large bowl combine sour cream and yogurt; gradually stir in gelatin mixture. Stir in vanilla. Chill about 45 minutes or until partially set (consistency of egg whites).
3. In a chilled small mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into yogurt mixture. Stir in the 1 cup blueberries. Spoon into crust, spreading evenly. Chill about 4 hours or until set. Cut into squares. Sprinkle some of the reserved crumbs on top of each serving. If desired, garnish with additional blueberries.
Goldilocks Potatoes
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
2 pounds Yukon gold potatoes, peeled and cut up
1/4 tsp salt
1/8 tsp pepper
milk (optional)
1/2 cup whipping cream
1/3 cup shredded cheddar cheese
Directions:
1. In a large saucepan cook potatoes, covered, in a large amount of boiling water for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with electric mixer on low speed. Season with salt and pepper and add a small amount of milk to make desired consistency.
2. Grease 4 10-oz individual casserole or custard cups or a 1 quart casserole dish. Spoon potato mixture into prepared casserole dishes. In a chilled medium bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form; fold in cheese. Spoon cheese mixture over potatoes. Bake in a 350 degree oven for 15 to 20 minutes or until lightly golden brown.
Ingredients:
2 pounds Yukon gold potatoes, peeled and cut up
1/4 tsp salt
1/8 tsp pepper
milk (optional)
1/2 cup whipping cream
1/3 cup shredded cheddar cheese
Directions:
1. In a large saucepan cook potatoes, covered, in a large amount of boiling water for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with electric mixer on low speed. Season with salt and pepper and add a small amount of milk to make desired consistency.
2. Grease 4 10-oz individual casserole or custard cups or a 1 quart casserole dish. Spoon potato mixture into prepared casserole dishes. In a chilled medium bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form; fold in cheese. Spoon cheese mixture over potatoes. Bake in a 350 degree oven for 15 to 20 minutes or until lightly golden brown.
Stuffed Zucchini
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
6 medium zucchini
1 1/2 cups soft bread crumbs
1/4 cup finely shredded cheddar cheese or parmesan cheese (1 oz)
1/4 cup finely chopped onion
1 Tbsp snipped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1 slightly beaten egg
1/4 cup finely shredded cheddar cheese or Parmesan cheese (1 oz)
Directions:
1. Wash zucchini and trim ends; do not peel. In a covered dutch oven cook whole zucchini in lightly salted boiling water for 5 minutes; drain and cool slightly. Cut a lengthwise slice off top of each zucchini. Remove pulp with spoon, leaving about a 1/4-inch shell.
2. Chop enough of the pulp to measure 2 cups; place chopped pulp in a medium bowl (save remaining pulp for another use). Stir the bread crumbs, 1/4 cup cheddar or Parmesan cheese, onion, parsley, salt, pepper, and egg into chopped pulp until well mixed. Fill zucchini shells with pulp mixture. Place in a shallow baking pan.
3. Bake in a 350 degree oven for 20 minutes. Sprinkle with 1/4 cup cheddar or Parmesan cheese; bake for 5 to 10 minutes more or until golden brown and heated through.
Ingredients:
6 medium zucchini
1 1/2 cups soft bread crumbs
1/4 cup finely shredded cheddar cheese or parmesan cheese (1 oz)
1/4 cup finely chopped onion
1 Tbsp snipped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1 slightly beaten egg
1/4 cup finely shredded cheddar cheese or Parmesan cheese (1 oz)
Directions:
1. Wash zucchini and trim ends; do not peel. In a covered dutch oven cook whole zucchini in lightly salted boiling water for 5 minutes; drain and cool slightly. Cut a lengthwise slice off top of each zucchini. Remove pulp with spoon, leaving about a 1/4-inch shell.
2. Chop enough of the pulp to measure 2 cups; place chopped pulp in a medium bowl (save remaining pulp for another use). Stir the bread crumbs, 1/4 cup cheddar or Parmesan cheese, onion, parsley, salt, pepper, and egg into chopped pulp until well mixed. Fill zucchini shells with pulp mixture. Place in a shallow baking pan.
3. Bake in a 350 degree oven for 20 minutes. Sprinkle with 1/4 cup cheddar or Parmesan cheese; bake for 5 to 10 minutes more or until golden brown and heated through.
Spicy Shrimp and Noodle Soup
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients
1 pound fresh or frozen medium shrimp in shells
1 tablespoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper
3 cups water
2 3-ounce packages shrimp- or Oriental-flavored ramen noodles
1 16-ounce jar salsa
1 15-ounce can black beans, rinsed and drained
1 8-1/4-ounce can no-salt-added whole kernel corn, drained
1/4 cup snipped fresh cilantro
1 green onion, thinly sliced
Shredded cheddar cheese (optional)
Fresh cilantro (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium mixing bowl combine lemon juice, chili powder, cumin, and pepper; add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally.
2. Meanwhile, in a large saucepan bring water to boiling. Stir in 1 noodle flavor packet (reserve remaining flavor packet for another use) and the broken noodles. Return to boiling and cook 1 minute. Add the shrimp and cook for 1 to 2 minutes more or until shrimp turn pink. Stir in salsa, beans, corn, snipped cilantro, and green onion. Heat through. To serve, top each serving with cheese and garnish with cilantro, if desired. Makes 4 to 6 servings.
Ingredients
1 pound fresh or frozen medium shrimp in shells
1 tablespoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper
3 cups water
2 3-ounce packages shrimp- or Oriental-flavored ramen noodles
1 16-ounce jar salsa
1 15-ounce can black beans, rinsed and drained
1 8-1/4-ounce can no-salt-added whole kernel corn, drained
1/4 cup snipped fresh cilantro
1 green onion, thinly sliced
Shredded cheddar cheese (optional)
Fresh cilantro (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium mixing bowl combine lemon juice, chili powder, cumin, and pepper; add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally.
2. Meanwhile, in a large saucepan bring water to boiling. Stir in 1 noodle flavor packet (reserve remaining flavor packet for another use) and the broken noodles. Return to boiling and cook 1 minute. Add the shrimp and cook for 1 to 2 minutes more or until shrimp turn pink. Stir in salsa, beans, corn, snipped cilantro, and green onion. Heat through. To serve, top each serving with cheese and garnish with cilantro, if desired. Makes 4 to 6 servings.
Spicy Szechwan Pork Stew
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
6 green onions
2 pounds boneless pork shoulder
6 cloves garlic, minced
1 Tbsp cooking oil
3 cups water
1/3 cup reduced-sodium soy sauce
1/3 cup dry sherry
1 1/2 tsp grated fresh ginger
1/2 tsp crushed red pepper
1/2 tsp fennel seed, crushed
1/2 tsp five-spice powder
6 medium carrots, cut into bite-size strips
1/4 cup cold water
3 Tbsp flour
hot cooked rice or noodles
Directions:
1. Cut green onions into 1-inch pieces. Separate white pieces from green onion tops; set both aside.
2. Trim fat from meat. Cut meat into 1-inch cubes. In a 4-quart dutch oven brown meat and garlic, half at a time, in hot oil. Drain off fat. Return all of the pork mixture to dutch oven. Add the white onion pieces, the 3 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add carrots. Return to boiling; reduce heat. Cover and simmer about 25 minutes more or until meat and carrots are tender. Skim off fat.
3. In a small bowl stir together the 1/4 cup cold water and flour. Stir into meat mixture. Add green onion tops. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, serve with hot cooked rice or noodles.
Ingredients:
6 green onions
2 pounds boneless pork shoulder
6 cloves garlic, minced
1 Tbsp cooking oil
3 cups water
1/3 cup reduced-sodium soy sauce
1/3 cup dry sherry
1 1/2 tsp grated fresh ginger
1/2 tsp crushed red pepper
1/2 tsp fennel seed, crushed
1/2 tsp five-spice powder
6 medium carrots, cut into bite-size strips
1/4 cup cold water
3 Tbsp flour
hot cooked rice or noodles
Directions:
1. Cut green onions into 1-inch pieces. Separate white pieces from green onion tops; set both aside.
2. Trim fat from meat. Cut meat into 1-inch cubes. In a 4-quart dutch oven brown meat and garlic, half at a time, in hot oil. Drain off fat. Return all of the pork mixture to dutch oven. Add the white onion pieces, the 3 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add carrots. Return to boiling; reduce heat. Cover and simmer about 25 minutes more or until meat and carrots are tender. Skim off fat.
3. In a small bowl stir together the 1/4 cup cold water and flour. Stir into meat mixture. Add green onion tops. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, serve with hot cooked rice or noodles.
Basil Chicken in Coconut Sauce
From Better Homes and Garden's Prizewinning Recipes cookbook.
This recipe was the 1997 Grand Prize winner of the year for Better Homes and gardens! Someone suggested using the curry powder in place of (1/2 tsp each of ground cardamom, cinnamon, cloves, coriander, cumin, black pepper, and ground turmeric).
Ingredients:
4 skinless, boneless chicken breast halves
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
Directions:
1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
2. 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 cook for 5-6 minutes until no longer pink.
3. 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.
This recipe was the 1997 Grand Prize winner of the year for Better Homes and gardens! Someone suggested using the curry powder in place of (1/2 tsp each of ground cardamom, cinnamon, cloves, coriander, cumin, black pepper, and ground turmeric).
Ingredients:
4 skinless, boneless chicken breast halves
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
Directions:
1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
2. 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 cook for 5-6 minutes until no longer pink.
3. 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.
Brunch Scrambled Eggs
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
10 oz package frozen chopped spinach, thawed
12 eggs
1/2 cup milk
1/2 tsp dried oregano or thyme, crushed
1/4 tsp salt
1/8 tsp pepper
2 Tbsp butter
1 cup shredded Colby or cheddar cheese (4 oz)
1 cup crumbled feta cheese (4 oz)
Directions:
1. Drain thawed spinach well, pressing out excess liquid; set aside. In a large mixing bowl beat together eggs, milk, oregano or thyme, salt, and pepper. In a large skillet melt butter over medium heat; pour in egg mixture. Cook without stirring, until mixture begins to set on the botton and around edge. Using a large spatula, lift and fold partially cooked eggs to uncooked portion flows underneath. Stir in spinach, colby or cheddar cheese, and half of the feta cheese. Continue cooking and stirring for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist. Transfer to serving bowl; sprinkle with remaining feta cheese and, if using, fresh oregano or thyme.
Ingredients:
10 oz package frozen chopped spinach, thawed
12 eggs
1/2 cup milk
1/2 tsp dried oregano or thyme, crushed
1/4 tsp salt
1/8 tsp pepper
2 Tbsp butter
1 cup shredded Colby or cheddar cheese (4 oz)
1 cup crumbled feta cheese (4 oz)
Directions:
1. Drain thawed spinach well, pressing out excess liquid; set aside. In a large mixing bowl beat together eggs, milk, oregano or thyme, salt, and pepper. In a large skillet melt butter over medium heat; pour in egg mixture. Cook without stirring, until mixture begins to set on the botton and around edge. Using a large spatula, lift and fold partially cooked eggs to uncooked portion flows underneath. Stir in spinach, colby or cheddar cheese, and half of the feta cheese. Continue cooking and stirring for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist. Transfer to serving bowl; sprinkle with remaining feta cheese and, if using, fresh oregano or thyme.
Hash Brown Omelet
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
Bias-sliced green onions (optional)
Directions
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings.
Ingredients:
4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
Bias-sliced green onions (optional)
Directions
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings.
Key Lime Danish Pastries
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
6 1/4 to 6 3/4 flour
1 1/2 cups sugar
2 pkgs active dry yeast
1 1/2 tsp salt
1 cup milk
1 cup water
1/2 cup butter
1 egg
8 oz cream cheese, softened
1/2 tsp finely shredded lime peel
3 Tbsp lime juice
1/2 cup powdered sugar
1 tsp butter, melted
Directions:
1. In a medium mixing bowl combine 2 cups of the flour, 1/2 cup of the sugar, the yeast, and salt; set aside. In a small saucepan heat and stir milk, water, and the 1/2 cup butter just until warm and butter is almost melted. Add to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour). Punch dough down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes.
3. For filling, in a small bowl, stir together the cream cheese, lime peel, 2 Tbsp lime juice, and 1/2 cup sugar; set aside.
4. For icing, in another small bowl, stir together the powdered sugar, remaining lime juice, and 1 tsp butter; set aside. Lightly grease baking sheets; set aside.
5. On a floured surface, roll each half of dough into a 14x9 inch rectangle. Top each with 1/4 cup of sugar. Starting from a long side, roll up dough; seal seams. Cut each roll into 12 slices; arrange slices 2 inches apart on prepared baking sheets. Make an indentation in each slice; fill each indentation with slightly less than 1 Tbsp of filling. Bake in 375 degree oven for 18-20 minutes or until golden brown. Remove pastries from baking sheets; cool slightly. Drizzle warm pastries with icing. Serve warm.
Ingredients:
6 1/4 to 6 3/4 flour
1 1/2 cups sugar
2 pkgs active dry yeast
1 1/2 tsp salt
1 cup milk
1 cup water
1/2 cup butter
1 egg
8 oz cream cheese, softened
1/2 tsp finely shredded lime peel
3 Tbsp lime juice
1/2 cup powdered sugar
1 tsp butter, melted
Directions:
1. In a medium mixing bowl combine 2 cups of the flour, 1/2 cup of the sugar, the yeast, and salt; set aside. In a small saucepan heat and stir milk, water, and the 1/2 cup butter just until warm and butter is almost melted. Add to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour). Punch dough down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes.
3. For filling, in a small bowl, stir together the cream cheese, lime peel, 2 Tbsp lime juice, and 1/2 cup sugar; set aside.
4. For icing, in another small bowl, stir together the powdered sugar, remaining lime juice, and 1 tsp butter; set aside. Lightly grease baking sheets; set aside.
5. On a floured surface, roll each half of dough into a 14x9 inch rectangle. Top each with 1/4 cup of sugar. Starting from a long side, roll up dough; seal seams. Cut each roll into 12 slices; arrange slices 2 inches apart on prepared baking sheets. Make an indentation in each slice; fill each indentation with slightly less than 1 Tbsp of filling. Bake in 375 degree oven for 18-20 minutes or until golden brown. Remove pastries from baking sheets; cool slightly. Drizzle warm pastries with icing. Serve warm.
Cinnamon Fantans
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
2 1/2 to 3 cups flour
1 package active dry yeast
3/4 cup milk
1/4 cup sugar
1/4 cup butter
1 tsp salt
1 egg
2 Tbsp butter
1/2 cup sugar
1/3 cup chopped walnuts
1 1/2 tsp ground cinnamon
Directions:
1. In a large bowl, combine 1-1/4 cups of the flour and the yeast. Set aside. In a small saucepan, heat and stir the milk, the 1/4 cup sugar, the 1/4 cup butter, and the salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).
3. Grease baking sheet; set aside. Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll out to a 20x10-inch rectangle. Brush with the 2 tablespoons melted butter.
4. In a small bowl, combine the 1/2 cup sugar, the chopped walnuts, and cinnamon; sprinkle evenly over dough. Starting from a long side, roll up dough into a spiral. Evenly cut into eight slices.
5. Being careful not to cut all the way through, snip or cut each slice into quarters. Place slices, seam sides down, 3 inches apart on the prepared baking sheet; spread each slightly to form a fan. Cover; let rise in a warm place until almost double in size (30 to 45 minutes). Preheat oven to 350 degrees F. If desired, brush rolls with water and sprinkle with additional sugar.
6. Bake rolls in the preheated oven for 12 to 15 minutes or until golden. Serve warm.
7. Makes 8 rolls
Ingredients:
2 1/2 to 3 cups flour
1 package active dry yeast
3/4 cup milk
1/4 cup sugar
1/4 cup butter
1 tsp salt
1 egg
2 Tbsp butter
1/2 cup sugar
1/3 cup chopped walnuts
1 1/2 tsp ground cinnamon
Directions:
1. In a large bowl, combine 1-1/4 cups of the flour and the yeast. Set aside. In a small saucepan, heat and stir the milk, the 1/4 cup sugar, the 1/4 cup butter, and the salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).
3. Grease baking sheet; set aside. Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll out to a 20x10-inch rectangle. Brush with the 2 tablespoons melted butter.
4. In a small bowl, combine the 1/2 cup sugar, the chopped walnuts, and cinnamon; sprinkle evenly over dough. Starting from a long side, roll up dough into a spiral. Evenly cut into eight slices.
5. Being careful not to cut all the way through, snip or cut each slice into quarters. Place slices, seam sides down, 3 inches apart on the prepared baking sheet; spread each slightly to form a fan. Cover; let rise in a warm place until almost double in size (30 to 45 minutes). Preheat oven to 350 degrees F. If desired, brush rolls with water and sprinkle with additional sugar.
6. Bake rolls in the preheated oven for 12 to 15 minutes or until golden. Serve warm.
7. Makes 8 rolls
Raspberry Almond Rolls
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
1 cup water
1 egg
2 Tbsp cooking oil
3 1/2 cups flour
1/4 cup sugar
1/2 tsp salt
1/2 tsp almond extract
1 package active dry yeast
3 Tbsp raspberry or blackberry jam
8 oz can almond paste
1 recipe powdered sugar icing
Directions:
1. Using kitchen mixer with dough hook, combine the first 8 ingredients and mix until well blended and nice dough forms. Punch down. Cover; let rest for 10 minutes.
2. Grease baking sheets or a 9x13 pan; set aside. On a floured surface, roll dough into a 12x10 inch rectangle. Spread jam over dough. Crumble almond paste; sprinkle over dough. Starting from a long side, roll up dough; seal seams. Cut into twelve 1-inch slices. Place rolls, cut sides down, 2 inches apart on prepared baking sheets for individual rolls or arrange in prepared baking pan. Cover; let rise until nearly double (about 30 minutes).
3. Bake in a 350 degree oven until golden brown (allow 18 minutes for individual rolls or about 30 minutes for rolls in pan). Cool on wire rack for 5 minutes; transfer to a serving platter. Drizzle with powdered sugar icing. Serve warm.
Powdered Sugar Icing:
In a medium bowl, stir together 1 cup powdered sugar, 1 Tbsp milk, and 1/4 tsp vanilla. Stir in enough additional milk, 1/2 tsp at a a time, to make icing of drizzling consistency.
*Note - for best results, use almond paste without syrup or liquid glucose
Ingredients:
1 cup water
1 egg
2 Tbsp cooking oil
3 1/2 cups flour
1/4 cup sugar
1/2 tsp salt
1/2 tsp almond extract
1 package active dry yeast
3 Tbsp raspberry or blackberry jam
8 oz can almond paste
1 recipe powdered sugar icing
Directions:
1. Using kitchen mixer with dough hook, combine the first 8 ingredients and mix until well blended and nice dough forms. Punch down. Cover; let rest for 10 minutes.
2. Grease baking sheets or a 9x13 pan; set aside. On a floured surface, roll dough into a 12x10 inch rectangle. Spread jam over dough. Crumble almond paste; sprinkle over dough. Starting from a long side, roll up dough; seal seams. Cut into twelve 1-inch slices. Place rolls, cut sides down, 2 inches apart on prepared baking sheets for individual rolls or arrange in prepared baking pan. Cover; let rise until nearly double (about 30 minutes).
3. Bake in a 350 degree oven until golden brown (allow 18 minutes for individual rolls or about 30 minutes for rolls in pan). Cool on wire rack for 5 minutes; transfer to a serving platter. Drizzle with powdered sugar icing. Serve warm.
Powdered Sugar Icing:
In a medium bowl, stir together 1 cup powdered sugar, 1 Tbsp milk, and 1/4 tsp vanilla. Stir in enough additional milk, 1/2 tsp at a a time, to make icing of drizzling consistency.
*Note - for best results, use almond paste without syrup or liquid glucose
Pesto Pinwheels
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
1 cup packed fresh basil
3/4 cup pine nuts
3 Tbsp olive oil
2 large cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese (2 oz)
1/3 cup diced pimiento
2 16-oz loaves frozen bread dough, thawed
fresh basil for garnish, if desired
Directions:
1. For filling, in a blender or food processor, combine the 1 cup basil, pine nuts, 2 Tbsp olive oil, garlic, salt, and pepper. Cover and blend until mixture is finely minced. Place mixture in a bowl; stir in Parmesan cheese, Romano Cheese, and pimiento. Set aside.
2. Lightly grease a 9x13 baking pan. Roll each of the loaves into an 8x8 inch square. Brush squares lightly with remaining olive oil. Spread half of the filling on each of the squares. Roll up each square. Seal seams. Slice each roll into 8 pieces. Place, cut side up, in the prepared pan. Cover and let rise until nearly double (45 to 60 minutes).
3. Bake at 375 degrees for about 30 minutes or until golden brown. Cool slightly; remove from pan. Serve warm.
Ingredients:
1 cup packed fresh basil
3/4 cup pine nuts
3 Tbsp olive oil
2 large cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese (2 oz)
1/3 cup diced pimiento
2 16-oz loaves frozen bread dough, thawed
fresh basil for garnish, if desired
Directions:
1. For filling, in a blender or food processor, combine the 1 cup basil, pine nuts, 2 Tbsp olive oil, garlic, salt, and pepper. Cover and blend until mixture is finely minced. Place mixture in a bowl; stir in Parmesan cheese, Romano Cheese, and pimiento. Set aside.
2. Lightly grease a 9x13 baking pan. Roll each of the loaves into an 8x8 inch square. Brush squares lightly with remaining olive oil. Spread half of the filling on each of the squares. Roll up each square. Seal seams. Slice each roll into 8 pieces. Place, cut side up, in the prepared pan. Cover and let rise until nearly double (45 to 60 minutes).
3. Bake at 375 degrees for about 30 minutes or until golden brown. Cool slightly; remove from pan. Serve warm.
White Sangria Punch
From Better Homes and Garden's Prizewinning Recipes cookbook.
1 small honeydew melon, halved, seeded, and cut into chunks
1 small pineapple, peeled and cut into chunks
4 medium peaches, cut into thin wedges
1 lemon, thinly sliced
1 lime, thinly sliced
2 750-ml bottles dry white wine, chilled
1/2 cup sugar
2 Tbsp lime juice
1 liter carbonated water, chilled
1 cup loosely packed small fresh mint leaves
fresh pineapple spears
Directions:
1. In a large punch bowl combine melon, pineapple, peaches, lemon and lime slices. Add wine, sugar, and lime juice. Stir well to dissolve sugar. Cover and chill for at least 2 hours, or up to 24 hours. Just before serving, stir in carbonated water and mint leaves. Serve with pineapple spears.
1 small honeydew melon, halved, seeded, and cut into chunks
1 small pineapple, peeled and cut into chunks
4 medium peaches, cut into thin wedges
1 lemon, thinly sliced
1 lime, thinly sliced
2 750-ml bottles dry white wine, chilled
1/2 cup sugar
2 Tbsp lime juice
1 liter carbonated water, chilled
1 cup loosely packed small fresh mint leaves
fresh pineapple spears
Directions:
1. In a large punch bowl combine melon, pineapple, peaches, lemon and lime slices. Add wine, sugar, and lime juice. Stir well to dissolve sugar. Cover and chill for at least 2 hours, or up to 24 hours. Just before serving, stir in carbonated water and mint leaves. Serve with pineapple spears.
Friday, November 27, 2009
Broccoli Cheese Scalloped Potatoes
Ingredients:
2 Tbsp butter
1 small onion, sliced
1 can condensed broccoli cheese soup
1/3 cup milk
1/4 tsp pepper
4 medium potatoes, cooked and sliced 1/4 inch thick
chopped fresh parsley for garnish
Directions:
1. In 10-inch skillet heat butter over medium heat; cook onion until tender.
2. Add remaining ingredients except parsley. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until hot.
3. Garnish with parsley.
2 Tbsp butter
1 small onion, sliced
1 can condensed broccoli cheese soup
1/3 cup milk
1/4 tsp pepper
4 medium potatoes, cooked and sliced 1/4 inch thick
chopped fresh parsley for garnish
Directions:
1. In 10-inch skillet heat butter over medium heat; cook onion until tender.
2. Add remaining ingredients except parsley. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until hot.
3. Garnish with parsley.
Broccoli Cheese Chicken
Ingredients:
1 Tbsp butter
4 skinless, boneless chicken breasts
1 can condensed broccoli cheese soup
1/3 cup water or milk
2 cups broccoli flowerets
1/4 tsp pepper
Directions:
1. In 10-inch skillet, heat butter over medium heat; cook chicken 10 minutes or until browned on both sides.
2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender and broccoli is done, stirring occasionally.
1 Tbsp butter
4 skinless, boneless chicken breasts
1 can condensed broccoli cheese soup
1/3 cup water or milk
2 cups broccoli flowerets
1/4 tsp pepper
Directions:
1. In 10-inch skillet, heat butter over medium heat; cook chicken 10 minutes or until browned on both sides.
2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender and broccoli is done, stirring occasionally.
Parmesan Crusted Tilapia
Ingredients:
3/4 cup grated parmesan cheese
2 tsp paprika
1 Tbsp chopped parsley
4 tilapia fillets
olive oil
salt and pepper
Directions:
1. Preheat oven to 400 degrees.
2. Combine the cheese with the paprika and parsley and season with salt and pepper.
3. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10-12 minutes.
3/4 cup grated parmesan cheese
2 tsp paprika
1 Tbsp chopped parsley
4 tilapia fillets
olive oil
salt and pepper
Directions:
1. Preheat oven to 400 degrees.
2. Combine the cheese with the paprika and parsley and season with salt and pepper.
3. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10-12 minutes.
Mini Cherry Cheesecakes
Ingredients:
24 oz cream cheese
3 eggs
1 tsp vanilla
3/4 cup sugar
vanilla wafers
cherry pie filling
Directions:
1. Mix first 4 ingredients until smooth.
2. Place wafer in bottom of cupcake liners.
3. Fill 3/8 full with mixture.
4. Top with cherry pie filling.
5. Bake at 350 degrees for 20-23 minutes.
24 oz cream cheese
3 eggs
1 tsp vanilla
3/4 cup sugar
vanilla wafers
cherry pie filling
Directions:
1. Mix first 4 ingredients until smooth.
2. Place wafer in bottom of cupcake liners.
3. Fill 3/8 full with mixture.
4. Top with cherry pie filling.
5. Bake at 350 degrees for 20-23 minutes.
Cherry Salad
Ingredients:
13 oz cool whip
1 can Eagle brand condensed milk
1 can crushed pineapple
1 cup coconut
1 cup pecans, chopped
1 can cherry pie filling
Directions:
1. Mix cool whip and milk together.
2. Fold in crushed pineapple, coconut, pecans, and cherry pie filling.
3. Chill until ready to serve.
13 oz cool whip
1 can Eagle brand condensed milk
1 can crushed pineapple
1 cup coconut
1 cup pecans, chopped
1 can cherry pie filling
Directions:
1. Mix cool whip and milk together.
2. Fold in crushed pineapple, coconut, pecans, and cherry pie filling.
3. Chill until ready to serve.
Cruncy Peanut Butter Balls
Ingredients:
3 cups peanut butter
1 cup butter
4 1/2 cups powdered sugar
3 cups rice krispies
2 cups chocolate chips
1 tsp crisco
Directions:
1. Melt peanut butter and butter in pan. Combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands.
2. Form into 1/2 inch balls. Chill until firm.
3. Heat chocolate and crisco in microwave until melted. Dip balls into melted chocolate; turn to coat.
3 cups peanut butter
1 cup butter
4 1/2 cups powdered sugar
3 cups rice krispies
2 cups chocolate chips
1 tsp crisco
Directions:
1. Melt peanut butter and butter in pan. Combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands.
2. Form into 1/2 inch balls. Chill until firm.
3. Heat chocolate and crisco in microwave until melted. Dip balls into melted chocolate; turn to coat.
Peanut Butter Balls
Peanut Butter Balls
Ingredients:
3 1/2 cups powdered sugar
1 cup butter
2 cups peanut butter
1 Tbsp vanilla
2 cups milk chocolate chips
Directions:
1. Mix filling well. Form into small balls and place on wax paper on cookie sheet. Chill well.
2. Melt chocolate and dip balls into chocolate, roll to coat.
Ingredients:
3 1/2 cups powdered sugar
1 cup butter
2 cups peanut butter
1 Tbsp vanilla
2 cups milk chocolate chips
Directions:
1. Mix filling well. Form into small balls and place on wax paper on cookie sheet. Chill well.
2. Melt chocolate and dip balls into chocolate, roll to coat.
Broccoli Casserole
Ingredients:
20 oz chopped broccoli (frozen)
1 can cream of mushroom soup
1 cup shredded cheddar cheese, divided
1/4 cup milk
1/4 cup mayonnaise
2 eggs, beaten
dash red pepper
dash paprika
Directions:
1. Cook broccoli; drain.
2. Combine soup, 1/2 of cheese, milk, mayonnaise, eggs, and red pepper, and mix well.
3. Stir in broccoli; pour mixture into greased baking dish.
4. Sprinkle with remaining cheese and paprika.
5. Bake for 45 minutes at 350 degrees.
20 oz chopped broccoli (frozen)
1 can cream of mushroom soup
1 cup shredded cheddar cheese, divided
1/4 cup milk
1/4 cup mayonnaise
2 eggs, beaten
dash red pepper
dash paprika
Directions:
1. Cook broccoli; drain.
2. Combine soup, 1/2 of cheese, milk, mayonnaise, eggs, and red pepper, and mix well.
3. Stir in broccoli; pour mixture into greased baking dish.
4. Sprinkle with remaining cheese and paprika.
5. Bake for 45 minutes at 350 degrees.
Fudge Krispies
Ingredients:
11.5 oz pkg milk chocolate chips
1/2 cup butter
1/2 cup light corn syrup
2 tsp vanilla
1 cup sifted powdered sugar
4 cups Rice Krispies cereal
Directions:
1. Combine chocolate chips, butter and light corn syrup in medium-size non-stick saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar.
2. Add rice krispies cereal, mixing lightly until well coated.
3. Spread evenly into greased 9x13 baking dish. Chill until firm. Cut into 1 1/2 inch squares. Store in refrigerator.
11.5 oz pkg milk chocolate chips
1/2 cup butter
1/2 cup light corn syrup
2 tsp vanilla
1 cup sifted powdered sugar
4 cups Rice Krispies cereal
Directions:
1. Combine chocolate chips, butter and light corn syrup in medium-size non-stick saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar.
2. Add rice krispies cereal, mixing lightly until well coated.
3. Spread evenly into greased 9x13 baking dish. Chill until firm. Cut into 1 1/2 inch squares. Store in refrigerator.
Tandy Cakes
Supposedly, these are quite good...taste just like these little chocolate and peanut butter coated cakes you can get at the store (forget the brand).
Ingredients:
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 cup scalded milk
2 Tbsp oil
12 oz peanut butter
1 cup powdered sugar
16 oz milk chocolate
Directions:
1. Mix sugar, eggs, and vanilla. Add the rest of the ingredients and mix.
2. Bake in greased jelly roll pan 20 minutes at 350 degrees.
3. Melt peanut butter. Add powdered sugar. Spread evenly over cake; cool.
4. Melt milk chocolate. Spread evenly over peanut butter while chocolate is still hot.
5. Cut cake while hot or warm.
Ingredients:
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 cup scalded milk
2 Tbsp oil
12 oz peanut butter
1 cup powdered sugar
16 oz milk chocolate
Directions:
1. Mix sugar, eggs, and vanilla. Add the rest of the ingredients and mix.
2. Bake in greased jelly roll pan 20 minutes at 350 degrees.
3. Melt peanut butter. Add powdered sugar. Spread evenly over cake; cool.
4. Melt milk chocolate. Spread evenly over peanut butter while chocolate is still hot.
5. Cut cake while hot or warm.
Sweet Potato Streusel
OK, I hate...no, HATE sweet potatoes...until now :-)
My husband's cousin's wife made this for Thanksgiving this year and I don't know what made me try it, but I'm glad I did! It was outstanding!
The recipe was from Kraft Foods.
Ingredients:
2 lb. sweet potatoes, peeled, cooked and mashed
6 Tbsp. butter or margarine, melted, divided
1/4 cup orange juice
1/2 tsp. salt
10 NABISCO Ginger Snaps, finely crushed
1/2 cup PLANTERS Chopped Pecans, toasted
3 Tbsp. brown sugar
Directions:
1. Preheat oven to 350°F. Mix potatoes, half of the melted butter, the orange juice and salt until well blended. Spoon into 2-qt. casserole dish.
2. Mix remaining melted butter, the cookie crumbs, pecans and sugar until well blended; sprinkle evenly over potato mixture.
3. Bake 30 min. or until potato mixture is heated through and topping is golden brown.
My husband's cousin's wife made this for Thanksgiving this year and I don't know what made me try it, but I'm glad I did! It was outstanding!
The recipe was from Kraft Foods.
Ingredients:
2 lb. sweet potatoes, peeled, cooked and mashed
6 Tbsp. butter or margarine, melted, divided
1/4 cup orange juice
1/2 tsp. salt
10 NABISCO Ginger Snaps, finely crushed
1/2 cup PLANTERS Chopped Pecans, toasted
3 Tbsp. brown sugar
Directions:
1. Preheat oven to 350°F. Mix potatoes, half of the melted butter, the orange juice and salt until well blended. Spoon into 2-qt. casserole dish.
2. Mix remaining melted butter, the cookie crumbs, pecans and sugar until well blended; sprinkle evenly over potato mixture.
3. Bake 30 min. or until potato mixture is heated through and topping is golden brown.
Monday, November 23, 2009
Spicy Peanut Chicken (Indian)
OH MY WORD...this was soo good!
Ingredients:
1/2 box Taste of Thai rice noodles
1 Tbsp oil
1 1/2 lbs boneless, skinless chicken breast, thinly sliced
3 cups favorite vegetables, chopped (I used onions and red/orange peppers)
1 Tbsp Thai Fish Sauce (VERY STINKY, but that went away and it was great!)
13.5 oz can coconut milk
1 packet (both envelopes inside) Taste of Thai Peanut Sauce Mix
Directions:
1. Soak noodles according to directions on package.
2. Heat oil in large skillet over high heat.
3. Add chicken, vegetables and fish sauce. Saute 3 minutes.
4. Add coconut milk and peanut sauce mix. Bring to boil while stirring and boil about 3 minutes or until chicken is fully cooked.
5. Add drained noodles and combine. Cook while stirring until noodles are firm but tender.
Chicken Korma
This is my first attempt at home made Indian...and it was AWESOME!
Will try and add a few dried chili peppers next time for some heat, but really good!
Found it here. I made a few changes (they are already in my recipe)...
Note: This dish has become one of my family's all-time favorite meals! The kids all love it!
Ingredients:
1 medium onion, chopped
1 clove garlic, crushed
500 g diced lean chicken
1 tablespoon curry powder
1 tablespoon flour
1 teaspoon ground cinnamon
200 ml chicken stock
200 ml coconut milk
100 ml natural yogurt
2 tablespoons chopped fresh coriander
salt and pepper
1 tablespoon vegetable oil
Directions
1. Heat oil in large wok or fry pan.
2. Fry onion until soft, add the garlic and the chicken until the chicken changes color.
3. Sprinkle the curry and flour over the chicken.
4. Toss the chicken so that it is completely covered.
5. Add the cinnamon and cook for 1 minute.
6. Gradually add the stock and coconut milk, stirring well and season to taste with salt and pepper.
7. Simmer gently for 10 minutes until sauce thickens.
8. Remove pan from heat, stir in the yogurt and coriander and serve immediately.
9. Serve with saffron rice.
Sour Beef
A Schreiner Tradition...super yummy!
Usually we eat this over german potato dumplings, but this was left over in the freezer and eating over egg pasta made for a super quick dinner!
Ingredients:
Directions:
Shrimp Scampi with Egg Pasta
An Allport Classic! This is one of our most favorite meals!!!
Ingredients:
1 1/2 pounds uncooked shrimp
2 Tbsp olive oil
2 Tbsp thinly sliced green onions
1 Tbsp chopped basil (or 1 1/2 tsp dried)
1 Tbsp chopped parsley
2 Tbsp lemon juice
1/4 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese
egg pasta
Directions:
1. Peel shrimp. Make a shallow cut lengthwise down back of each side of shrimp; wash out vein.
2. Heat oil in large skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese.
3. Serve over egg pasta.
Bloomin Shrooms
Outback Special!
Got the recipe from Todd Wilbur's Top Secret Restaurant Recipe book...
Will post later
Baked Chicken (tastes fried!)
My mom used to make this often! It's really good! It's on the back of the bisquick box!
Ingredients:
split chicken breasts (1 per person)
1 cup butter or crisco
1 1/2 cup bisquick
1 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
Directions:
1. Heat oven to 450 degrees.
2. Put butter/crisco in large baking dish (9x13), and put in oven until fully melted.
3. Pat dry chicken breasts. Put bisquick, salt, pepper, and italian seasoning into large ziploc bag. Put chicken pieces in one at a time and fully coat with mixture.
4. Place skin side down into hot dish with melted crisco.
5. Bake 30 minutes.
6. Turn chicken over and turn oven down to 350 degrees. Cook for about 30 minutes or until fully cooked.
Spinach Tilapia
Not my favorite tilapia dish so far, but it was good...and healthy! Found it here.
Ingredients:
4 (4-6 ounce) tilapia fillets (total of 1 pound)
cooking spray
10 ounces baby spinach, cleaned
1/4 cup chicken broth (I used flakes)
1/4 teaspoon onion powder
salt and pepper
3 teaspoons creole seasoning
1 small tomato, chopped
4 green onions, thinly sliced
Directions:
1. Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or saute the spinach for a minute or two to wilt slightly.
2. Sprinkle spinach with salt and pepper and onion powder; add the chicken broth.
3. Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 25 minutes, or until fish flakes easily with a fork.
Strawberries and Cream Bread
Found this one here...and it was really tasty!
Ingredients:
1/2 cup soft butter
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, divided
Directions:
1. Cream butter and sugar until fluffy.
2. Beat in eggs one at a time, then add sour cream and vanilla.
3. Mix well.
4. Combine dry ingredients and stir into creamed mixture just until moistened.
5. Fold in strawberries and 1/2 c nuts.
6. Pour into greased 8x4x2 loaf pan and sprinkle with remaining nuts.
7. Bake at 350 degrees for 65 to 70- minutes or until toothpick inserted near the center comes out clean.
8. Cool for 10 minutes, then remove from pan to wire rack to cool completely.
Rotisserie Chicken Fettuccini with White Wine Cream Sauce
I found this one here...and it is outstanding!
Ingredients:
1 whole rotisserie chicken
2 tablespoon butter
1 tablespoon olive oil
1/2 sweet onion sliced thinly in 1x1/4 inch sections
1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)
8 oz. sliced fresh mushrooms
1/2 teaspoon chopped garlic (I use refrigerated pre-chopped)
1 1/2 cups white wine, divided
1 teaspoon cider vinegar
ground pepper and salt to taste
1 cup heavy cream at room temperature
1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps
1 tablespoon lemon juice
shredded Parmesan cheese to taste
12 oz. fettuccini noodles (may use a spinach noodle for added variety)
Directions:
1. Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use.
2. Cook your noodles following packaging directions.
3. Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic. Saute for a minute or two. Stir in mushrooms. Cook over until liquid is reduced. Add salt and pepper.
4. De-glaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan…do not reduce this liquid all the way). Reduce heat to medium-low.
5. When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce).
6. Add the lemon juice and simmer for 1 to 3 minutes until desired consistency (note, you may thin the sauce with a little milk or water if it becomes to thick).
7. Remove the sauce from heat and stir in the chicken.
8. Combine the sauce/chicken with the noodles. Stir well to coat.
9. Serve the pasta garnished generously with the Parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.
Buffalo Chicken Pizza
This was my own creation! SO GOOD!
Ingredients:
1 pizza crust (see post)
1/4 cup blue cheese dressing
1/4 cup franks hot wing sauce
1 cup mozzarella cheese, shredded
1/2 small red onion, sliced
1 cup cooked chicken (I used rotisserie chicken)
cooked bacon, if desired
Directions:
1. Preheat oven to 550 degrees. Make and roll out pizza crust, if necessary.
2. Mix together blue cheese and hot wing sauce.
3. Spread sauce over pizza.
4. Add chicken, red onion, and top with cheese.
5. Sprinkle with cooked bacon.
6. Bake for about 7-10 minutes until hot and bubbly, and crust just starts to brown.
Wednesday, November 4, 2009
Harvest Pumpkin Apple Bread
This is SO Yummy! I am totally enjoying it! Now I gotta figure out if I can make this egg-free!
I got it from here.
Ingredients:
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin puree (such as Libby's)
4 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup apple juice (or water)
1 large baking apple, peeled,cored and diced
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 9 x 5-inch loaf pans.
3. Combine flour, cinnamon, baking soda and salt in large bowl.
4. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
5. Add pumpkin mixture to flour mixture; stir just until moistened.
6. Fold in apples.
7. Spoon batter into prepared loaf pans.
8. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
9. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
10. To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
11. To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.
Buffalo Chicken Sandwiches
A friend of mine made these for a party and shared her secret...and I just had to make them today because they are SO good and super easy!
Ingredients:
Chicken pieces - I used 3 breasts and 4 thighs (with bone and skin)
Franks Hot Sauce - I used about 1/2 cup
Sandwich Rolls
Blue Cheese Dressing or Ranch Dressing, optional
Directions:
1. Put chicken in crock pot and cook on high for about 3 hours or until cooked through.
2. Remove chicken from crock pot, and empty out juices from meat (can throw this away). Pull chicken apart; throw bones away and put meat back in crock pot.
3. Add hot sauce to the chicken and cook until heated through.
4. Put meat on sandwich roll. Add blue cheese or ranch dressing, if desired.
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