Tuesday, December 25, 2012

Caramel Apple Pie


 
* 1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)

* 1/2 cup sugar
* 3 Tbsp. all-purpose flour
* 1 tsp. ground cinnamon
* 1/8 tsp salt
* 6 cups thinly sliced peeled apples (You may need more if your family
sits by the bowl and sneaks the sliced applies when you are not looking)
Marsha likes to use golden delicious and fuji apples.
* 1 recipe crumb topping (see below)
* 1/2 cup chopped pecans
* 1/4 cup caramel topping
* 1 oz. of TLC (tender, loving care - see Marsha's love story below)

Ingredients for the Crumb Topping
* 1 cup packed brown sugar
* 1/2 cup all-purpose flour
* 1/2 cup quick cooking rolled oats
* 1/2 cup butter

Directions for the Crumb Topping
Directions for Crumb Topping: 1. Stir together brown sugar,flour, rolled
oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Directions for the Pie
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and
salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell (I remove the store-bought pie
shell from the aluminum pie plate and transfer it to a 9-inch pie plate of
my own, but you do not have to.)
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put
back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with
caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature.

Recipe courtesy of Marsha Brooks, Good Morning America Apple Pie Contest
2001

Monday, December 24, 2012

Hot Spinach Artichoke Dip

This one is more involved than the easy one I posted a couple years ago, but I love it even more!!

1 (8 ounce) package cream cheese, softened
 
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Friday, November 30, 2012

Sugar Cookie Bars


Another delicious recipe from Mandy!!!  Enjoy!  I just made these for a social and they were a hit!

Grandma Holly's Sugar Cookie Bars

1 cup butter, room temp
8 oz. cream cheese, room temp
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 cups sugar
1 egg

Cream above ingredients. Add:
2 1/2 cups flour
1 tsp. baking powder

Spread in a greased jelly roll pan (cookie sheet).
Bake at 350 degrees for 15 minutes. DO NOT overbake, even if they don't look done!
***See my note at the bottom.***


Almond Frosting

2 lbs. powdered sugar
1/2 cup butter
1-2 tsp. almond extract
5 oz. evaporated milk

Whip all ingredients until creamy. Spread on cooled cookies. Cut into bars.

***I used a big 12x17 jelly roll pan and I thought they were too thin, so the next time I used a 9x13 pan, doubled the baking time, and they came out great.****


Monday, November 12, 2012

California Rolls: A How To



Some of you have asked me how I make sushi. Here it is!

Ingredients:

  • 2 cups sticky rice (you can find recipes for actual "sushi rice," but it is essentially rice with some sugar and white vinegar and I can't tell the difference)
  • 1 Cucumber 
  • 1/2 lb Crab (diced)
  • 1 Avocado 
  • Spicy Mayo (found in the asian food section of the grocery store)
  • Seaweed wraps (also found in the asian food section)


Directions:

  1. Slice the cucumber in thin strips length-wise. 
  2. Slice the avocado in medium strips. 
  3. Add a spoonful (or two) of spicy mayo to the diced crab and mix throughly.  



4. Spray a piece of plastic wrap with PAM before putting the seaweed wrap down. 
5. Pat down a layer of rice over the seaweed wrap, leaving about an inch at the top and bottom. 
6. Carefully flip the seaweed wrap over and place a stripe of cucumber, avocados, and crab lengthwise across the middle of the wrap. 


7. (This can be the tricky step) Gently use the plastic wrap at the bottom to fold the bottom of the seaweed wrap around the contents in the middle.When you are secure that no food is sliding or falling out, continue rolling the wrap all the way to the top (You might have to tuck the bottom of the wrap under the food in the middle to prevent food from sliding). The plastic wrap helps the layer of rice on the outside, as well as the whole roll, stick together.

8. Transfer wrap onto a cutting board and using a serrated knife, cut roll into 1 inch stripes, wiping off the knife with a wet paper towel in between slices.
9. (Optional: if you are wanting a spicy california roll, slightly melt some spicy mayo and drizzle it across the tops).

Voila! You've made a plate of eye candy. 

Saturday, October 20, 2012

Minestrone


We LOVE this soup, and it tastes similar to Olive Garden's.

Minestrone
Heat 3 T olive oil in pan
Then,
1 c minced white onion
1/2 c sliced zucchini
1/2 c frozen italian green beans
1/4 c minced celery
4 t minced garlic (about 4 cloves)
Saute about 5 minutes, until onions turn translucent
Then,
1 lb bulk italian sausage, browned
4 c vegetable (not chicken) broth
2 cans kidney beans
1 can great northern beans
2 cans diced tomatoes
1/2 c carrot, julienned or shredded
2 T minced fresh parsley
1 1/2 t dried oregano
1/2 t salt
1/2 t black pepper
1/2 t dried basil
1/4 t dried thyme
3 c hot water
Add these ingredients. Bring to boil, reduce heat and simmer 20 min.

Then,
4 c fresh baby spinach leaves
1/2 c small shell pasta or elbow macaroni
Cook for an additional 20 min.




Note to Melynie: Doubling this is too big for your pot.

 

Thursday, October 18, 2012

Dinner in a Pumpkin

I have made this recipe every single year for the last 8 years, around Halloween time.  I absolutely love it because it is so festive, delicious, and fun.  But it does take a lot of work and time so that is why I only make it once a year.  I always invite friends over and it is a smash hit.  I will be making it again next Sunday so I'll take a picture of it then and post it--SO cool and Martha Stewart looking!

Ingredients:
1 pumpkin (3-4 lbs. though I regularly 1.5 or double this recipe)
2 T. butter or margarine, melted
salad oil

Cut a three inch circle around stem of pumpkin, remove seeds and pulp.  Brush inside of pumpkin with butter.  Brush outside of pumpkin with salad oil.  Bake at 375 degrees for 30 minutes.

1 lb. lean ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup diced green pepper
3/4 t. salt
2 cups cooked rice
2 cans (10.5 oz each cream of chicken soup)
1 can (4 oz.) sliced mushrooms, drained
1/4 cup soy sauce
2 t. packed brown sugar

Cook beef in large skillet until brown.  Stir in vegetables and salt.  Simmer over low flame for 10 min.  Remove from flame and add remaining ingredients.  Spoon mixture into pumpkin and place in center of greased baking sheet, replace pumpkin top.  Bake in oven at 375 degrees for about 1 hour, until pumpkin is tender.  Makes 6-8 servings.  When serving, scrape off inside of pumpkin if desired.

Wednesday, October 17, 2012

Knock You Naked Brownies



Intriguing isn't it? Yes, this is why I looked at the recipe in the first place. Then after I read the reviews, I knew I had to try them and they are as good as they look/sound.

Note: I don't normally put nuts in my things but I recommend it for this. It adds a nice texture with that little crunch and chew.

Knock You Naked Brownies

The Pioneer Woman
makes 36 brownies

ingredients:

1 box (18.5 oz.) German Chocolate Cake Mix (I use Duncan Hines)
1 cup chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, melted
60 whole caramels, unwrapped (I use Kraft)
1/3 cup semi-sweet chocolate chips
1/4 cup powdered sugar

directions:

1. Preheat oven to 350 degrees. Spray a 9x9-inch square baking pan with cooking spray and line with parchment paper so the paper hangs over two sides. Spray the parchment paper with cooking spray.
2. In a large bowl or using a mixer, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick.
3. Press half the mixture into the prepared baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
4. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Be careful as you pour as the middl eof the cake isn't as sturdy and a big splash of hot caramel may break it causing the caramel to sink to the bottom. Sprinkle chocolate chips as evenly over the caramel.
5. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. It's ok if you can't lift the entire square. You can easily top the caramel with pieces of the dough and it will come together as it bakes.
6. Bake for 20 to 25 minutes. Remove from pan by lifting the parchment handles and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into 36 brownies (or less if you want bigger brownies).

Sunday, September 30, 2012

Stuffed Peppers

A friend gave me this recipe and I've decided it needs to be a staple in our recipe collection.  Delicious, a great way to use up bell peppers, and a beautiful dish!

4 bell peppers 
1 onion, minced
2 cloves garlic, minced
1/2 tsp cumin
1/2 lb ground beef
1 8 oz can tomato sauce
1 tbsp olive oil
1/4 tsp black pepper
2 tbsp Worcestershire sauce
2 tbsp ketchup
1/2 tsp salt
1 1/2 cups cooked rice
1 cup cheese
2 tbsp fresh chopped parsley
*Corn, canned or frozen - optional
*Chopped bell peppers - optional

Heat oil in skillet.  Add onion and garlic.  Cook 5 min. Stir in cumin and beef. Cook 5 min.  Add tomato sauce, Worcestershire sauce, pepperketchup, and salt.  Stir to mix.  Remove from heat.  Stir in rice, cheese, corn.  Spoon into peppers. Top with parsley.  Cook 40 min at 350 degrees.

**My friend Charise who gave me the recipe added these notes: Okay so here are my alterations. I added the corn to the recipe, so if you don't like it, don't add it. Also, I add some chopped peppers of different colors to the rice mixture just to add some color to it all.  Also, the cooking instructions seemed kind of silly with all the 5 min
intervals. I cook the onion, garlic, beef, and cumin all together, mix in the sauces, then add everything else basically at the same time.  Sometimes I cut the peppers in half top to bottom, and other times I have just sliced the very top off to fill them, depending on how big of portions I want that night. Such a pretty dinner though once they 
are all done. Ya almost hate that you have to cut and eat them!

Grasshopper Dessert

Okay this recipe is so good it should almost be top secret (sorry the picture is so poor--I'll try to get a better one next time I make it).  I realized that if I didn't get this on the blog and then somehow lost the recipe one day, I would be extremely sad plus I knew you wonderful ladies, needed this recipe!

1 pkg. Nabisco Famous Chocolate Wafers (call me if you don't know what this is; I had to search the baking isle before I figured it out)
1/4 c. melted butter
1/2 gal. chocolate chip mint ice cream
1-16 oz.can of Hershey Chocolate Fudge topping (or Mrs. Richardson's)
1-8 oz. tub Cool Whip

The day before (at least): Crumble chocolate wafers fine.  (Reserve 2 Tbsp. without any butter for topping)
Mix remaining crumbs with the melted butter.  Spread evenly on bottom of 9 x 13" pan.  Soften the ice cream; pour on top of crumbs.  Freeze until solid.
The next day: Soften fudge in the microwave about 30 seconds.  Spread fudge in the microwave about 30 seconds.  Spread fudge topping on ice cream layer.
Finish with a layer of Cool Whip then sprinkle reserved crumbs on top.
Freeze until firm.

Friday, September 28, 2012

Mango and Black Bean Quinoa Salad


This is so tasty.  I will have to take a picture the next time I make it to put on the blog because it was so delicious, we just ate it all up! 

*Note: The recipe calls for cooked quinoa. I used about 3/4 cup dry quinoa and cooked it in chicken broth to get the 2 cups cooked (I measured out the two cups cooked and had a bit leftover in the pot).
*Serves 4-6

2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
1 (15-ounce) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, white and green parts thinly sliced
1/2 cup chopped fresh cilantro
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least one hour before serving.

From melskitchencafe.com

Wednesday, September 19, 2012

Cabbage Chicken Salad

Cabbage Chicken Salad

1 pkg chicken ramen noodles broken
2 C shredded (chopped) cabbage (I use more since I love cabbage and the dressing is normally a little more than you'd need for just two cups - I do half a head of cabbage if it's a large and the entire thing if it's a small one)
1 C cubed cooked chicken
1/4 C sliced green onion

Dressing
3 tbsp Sesame oil
2 tbsp sugar
1/3 C white vinegar
2 tbsp water
4 tsp veg oil
1/4 tsp salt
1/8 tsp pepper
packet of chicken seasoning from ramen noodles

Put dressing ingredients in a container with a tight lid and shake well for 30 seconds to mix (I use Jared's protein shake cup/lid).  Pour on salad and toss to coat.  YUM - one of our very favorites to throw together and eat or take to potlucks (I am always asked for the recipe).  If I don't have something, I don't use it and it doesn't seem to have made a huge difference (like the sesame oil or green onion) so feel free to moderate.  ENJOY!

Wednesday, August 22, 2012

Chicken Stir Fry

For YEARS, I have been searching for a good stir fry recipe that I liked.  I found this recipe from one of our local grocery stores and I like this one the best for just a good basic chicken stir fry.  (Obviously you can do the vegetables however you want; it's the sauce that I really like in this recipe.)

Prep Time: 10 min
Cook Time: 15 min
Serves 4

1 1/2 c. rice
1 1/2 c. chicken broth
3 T. soy sauce
2 T. cornstarch
2 t. packed light brown sugar
1 t. garlic powder
3/4 t. ground ginger
2 T. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
4 c. frozen broccoli stir-fry vegetable mix

1. Cook rice according to package directions; set aside.  Meanwhile, in a medium bowl combine broth, soy sauce, cornstarch, brown sugar, garlic powder and ginger; set aside.
2. Heat oil in a wok or 12-inch skillet.  Add chicken; cook 2-3 minutes or until browned.  Add vegetables; cook and stir 5-7 minutes or until vegetables are crisp-tender and chicken is no longer pink.  Push chicken and vegetables from center to sides of wok.
3. Stir broth mixture and pour into center of wok; cook, stirring, until sauce is thickened and bubbly.  Stir chicken and vegetables into sauce to combine.  Serve over rice.

Tortellini Soup



For all you Italian lovers, this is a must. So easy and delicious! It's substantial without being a heavy, strictly-cold-weather food.


1 medium onion, chopped
2-3 cloves garlic, minced
1 can diced tomatoes, drained
2-3 cans chicken broth
1 package tortellini
a few handfuls of baby spinach or chopped spinach
Corn (optional. I used fresh corn and it was amazing!)
Olive oil
Salt and pepper
Italian seasoning

1. Saute the onion in olive oil until translucent and fragrant (just a couple minutes) over medium heat
2. Add garlic and saute another minute
3. Pour in tomatoes and broth and let simmer for a few minutes
4. Bring to boil and add tortellini (and corn), cook until tender (look on pasta package for timing)
5. Stir in spinach, salt, pepper and italian seasoning, let cook for a minute, and remove from heat

Enjoy!

Monday, August 20, 2012

Crab Cakes

1 lb crab meat
2 T chopped fresh chives
2 T chopped dill
2 T lemon zest
salt and pepper to taste
1/2 c panko crumbs
1 c mayo

Mix ingredients.  Roll in ball (a little smaller than a golf ball).  Flatten.  Coat in panko crumbs.  Melt 2 T butter in a frying pan and brown each side.

Sunday, August 19, 2012

Chilled Strawberry Soup


Made this tonight and it was a big hit.  Probably because it's like a smoothie you eat with a spoon.  the only change I made was to triple the recipe, and instead of 3 cups orange juice, I did 2 c orange juice and 1 c half and half.  Just to make it healthy. ;)  (A compromise between this one and the heavy-cream based one we had on the cruise)

Ingredients

Directions

In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

Garlic Herb Cream Cheese


Sorry I don't have a better picture than a sandwich.  Imagine it's a creamy delicious spread.  This recipe is modified from an allrecipes.com entry.

Perfect for cucumber sandwiches, on crackers for appetizers, bagels, etc.
I measured everything into a little sandwich bag, except for the butter, cream cheese, and minced garlic.

Ingredients
  • 1/2 stick butter, softened
  • 1 1/2 (8 ounce) package cream cheese, softened
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper

Directions

  1. Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

Monday, July 30, 2012

Southwestern Chicken Salad


One of my most favorite recipes EVER.  Seriously, such a crowd pleaser, so flavorful, healthy and delicious!  I should have taken a picture BEFORE we started devouring it!

Serves 6; 1 cup serving

Chicken Salad:
4 boneless, skinleschicken breast halves (about 4 oz each)
1/2 green bell pepper
1/2 red bell pepper
1/2 medium red onion
15 oz. can black beans, rinsed and drained
1 cup diced jicama (I always just use an apple, usually a Granny Smith, instead--it's the same texture and I like the flavor it adds)
1/2 cup snipped fresh cilantro
1/2 fresh jalapeno, minced
Dressing
2 T. olive oil
2 T. orange juice
3 T. cider vinegar
1 t. ground cumin
1/2 t. chili powder
1/2 t. cayenne pepper
1/2 t. salt
The recipe recommends cooking as follows, but I just cook my chicken however I want (boil, grill, or throw in a frying pan) and dice.  

Rinse chicken and pat dry with paper towels.  Put chicken in a 9-inch microwave-safe pie plate and cover with wax paper.  Microwave on 100% power (high) for 4-5 minutes, turning chicken halfway through cooking time.  Or bring 1/2 inch water to a simmer in a large skillet and cook chicken, covered, for 15 minutes, or until barely pink in center.  Set aside to finish cooking and cool.
Meanwhile, dice bell peppers and onion; put in a large bowl.  Add remaining chicken salad ingredients to bell pepper mixture, stirring well. 
In a small jar with a tight-fitting lid, combine dressing ingredients.  Shake to dissolve salt.  Pour over bean mixture. 
Chop chicken and add to bean mixture, tossing well.  Serve immediately or cover and refrigerate until needed

Chocolate Lava Lava

This is from Emily -
If you are a chocolate lover here is the recipe for you...


I attempted a chocolate lava cake this year for Valentine's Day.  I overcooked them on accident by about 2-3 minutes.  They were still divine!!!  And did I mention super easy??  I bought 2 sets of small glass pyrex dishes that come in a pack of 3 at Walmart.  They were about $7 per pack of 3.


This makes 6 servings:


8 pieces (squares) Semi-sweet baking chocolate
1 c. butter
2 c. powdered sugar
4 whole eggs
4 egg yolks
6 Tablespoons flour


Preheat oven to 425.
Spray glass dishes with Pam.
Microwave chocolate and butter until often.  (Stir often and do not burn!)
Whisk in sugar until well blended.  Whisk in eggs and yolks.  Whisk in flour.
Divide between cups.
Bake 10 min. (it said to bake it 13-14 min and I overcooked mine by baking them this long). **Bake until sides are firm and center is soft.  Don't overcook!  Let stand 1 minute.  Eat warm with ice cream.


Yum is all I have to say!!!

Fiesta Wheat and Bean Salsa

Fiesta Wheat and Bean Salsa
This recipe is from the book "I Dare Youto Eat It"


1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro leaves chopped
1 small jalapeno pepper, cored and diced
Juice of 1 lime
3 c. cooked wheat berries
1 can corn, drained (16 oz.)
1 can black beans, drained (15 oz.)

2 tsp. chili powder
2 tsp. ground cumin
1/4 c. cider vinegar
1 T. sugar
1/2 c. vegetable oil
1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill  for at least 1 hour before serving.  This is from a food storage recipe book that I've never seen but this one is really delish!  Everytime I make it I have people ask for the recipe.  (Wheat berries are just boiled wheat.  I think one cup makes two of wheat berries.)

Swedish Pork Chops

1 C chopped onions
1/2 c chopped celery
1 tsp curry powder
1 Tbsp Worcestershire sauce
1 c water
3 Tbsp vinegar
6 oz ketchup
3 tbsp brown sugar
1 tsp salt


Place chops in baking dish.  Add ingredients (water and ketchup last) - lift chops with spoon to completely cover meat.  Bake 325 for two hours. 

Okay, I know this says bake for two hours, but if you're in a time crunch, I've just done them on the stove before and it worked great.  There is a lot of sauce left and I put it on rice and YUMMY!!!

Shelley Brownies


Shelley Brownies

1 c. butter
1/3 c cocoa
2 c. sugar
4 eggs
1 1/2 c flour
2 tsp vanilla
2 c. walnuts


Preheat oven to 350 degrees. Cream Butter. Mix cocoa and sugar together, then add butter. Add eggs one at a time. Add flour. Add vanillla. Mix in walnuts. Pour mixture into 9x13 in. pan and bake for 30-35 mins. Make the day before for best cutting. 

Very yummy!

Saturday, July 28, 2012

Chicken Pesto and Bowtie Pasta




This is one of my GO TO recipes when I'm having guests over or just want a quick and delicious pasta dish!  Seriously, I can't tell you how many times I've made this.  To make it super fast and easy, I freeze 1 lb. bags of cooked, shredded/diced, chicken in our freezer and then when I need chicken in this recipe (or any other recipe), I pull them out, defrost and throw them into this dish!

1 - 12 oz box pasta
1/2 cup Classico pesto sauce (I just use a dry pesto mix packet from the store that you mix with water and olive oil)
1 - 10.5 oz. can cream of chicken soup
1/2 cup milk
1 lb. chicken, cut into cubes

Cook chicken in olive oil in large skillet (cook pasta separately, according to instructions).  When chicken is done, add soup, milk, and sauce.  Mix and bring to a boil.  Let simmer for 5 minutes.  Stir in cooked pasta and serve.

Friday, July 6, 2012

Hi Ladies!  This is the amazing mac and cheese from our Pike Place Market food tour.  Expensive, but oh, so good!  One of the secret ingredients is chipotle chile powder and, wow, is it good!  I'll post a pic soon.

Beecher's Mac and Cheese

Yield Serves 4 as a side dish
Add to Shopping List

Ingredients

  • Butter or vegetable oil, for baking dish
  • 6 ounces penne
  • 2 cups Beecher's Flagship Cheese Sauce
  • 1 ounce cheddar cheese, grated (1/4 cup)
  • 1 ounce Gruyere cheese, grated (1/4 cup)
  • 1/4 to 1/2 teaspoon chipotle chile powder

Directions

  1. Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
  2. Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
  3. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.


Beecher's Cheese Sauce


Yield Makes about 4 cups
 
 

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
  • 2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
  • 1/2 teaspoon coarse salt
  • 1/4 to 1/2 teaspoon chipotle chile powder
  • 1/8 teaspoon garlic powder

Directions

  1. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
  2. Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
  3. To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.

Monday, July 2, 2012

James Family Granola


2, 42 oz canisters Old Fashion Oats
6 oz sunflower seeds
7 oz coconut
8 oz wheat germ
1 c. sesame seed

Mix together in a very large bowl.

Then in a small sauce pan mix:

3/4 c. honey
1/2 - 3/4 c. vegetable oil
1 c. brown sugar

Cook on stove top until dissolved.  Then add:

1 T. vanilla
1 t. cinnamon (to taste)

Stir.  Preheat over to 350 degrees.  Stir the wet mixture from the sauce pan into the dry ingredients in the large mixing bowl.  Evenly coat.  Spoon onto 3 separate cookie sheets.  Bake for 15 - 20 min, flip granola over with a spatula so the granola on the "underside" will bake, switch racks (top cookie sheets on bottom oven rack and vise versa).  Bake another 15 - 20 min.  Flip granola and switch racks again.  Bake for another 10 min or until golden brown (keep checking it so as to perfectly brown the granola; burnt granola is the worst!).

Thursday, May 17, 2012

Caramel Frosting

This frosting recipe is to accompany this delicious chocolate cake.

Caramel Frosting

1/2 C. butter
1 C. brown sugar

Cook for 2 minutes over low heat.

Add:

1/4 C. milk
dash of salt

and cook mixture until it boils. Cool to lukewarm.

Stir in 1 1/2 C. powdered sugar.

Monday, March 26, 2012

Chocolate Profiteroles


This may have just topped the list of my favorite desserts.  I found it, ironically, as I was workin' it on the elliptical at the gym, watching TLC.  I went home and made it.  I figured I earned it. ;)  This is seriously delicious.  They were actually very easy to make, and I've never even attempted cream puffs before.  This would be a great thing to make ahead and then assemble for a fancy treat.  Enjoy!!

**The recipe below is the original, but I halved the chocolate sauce recipe and still had tons leftover**

Profiteroles With Chocolate Whipped Cream and Chocolate Sauce

MAKES ABOUT 2 DOZEN PROFITEROLES
Prep time: 5 minute
Cook time: 35 minutes

Ingredients:

  • 3/4 cup water
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • Chocolate Whipped Cream, recipe follows, for serving
  • Chocolate Sauce, recipe follows, for serving

Directions:

  1. Heat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper; set aside.
  3. In a small heavy saucepan, bring water, butter, and salt to a boil, stirring until butter is melted. Reduce heat to medium, add flour, and cook, stirring constantly with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from heat, transfer to a bowl, and let cool slightly, 2 to 3 minutes.
  4. With a hand mixer, add eggs, one a time, beating well after each addition. Transfer warm batter to a pastry bag fitted with a 3/4 inch plain tip. Pipe mounds (about 1 inch high and 1 to 2 inches in diameter) about 1 inch apart on prepared baking sheet.
  5. Bake until puffed and golden, 20 to 25 minutes. Remove from oven and pierce the bottom of each profiterole once with a skewer. This will prevent them from becoming soggy. Return to oven to dry, propping oven door slightly open, for about 3 minutes. Let cool on baking sheet on a rack.
  6. Using a serrated knife, halve profiteroles horizontally and fill with chocolate whipped cream. Drizzle with chocolate sauce and serve.

CHOCOLATE WHIPPED CREAM

MAKES 2 CUPS
Prep/cook time: 35 minutes
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons superfine sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  1. In a large bowl, place the cream, vanilla, sugar, and cocoa powder. Stir to combine. Cover and transfer to the refrigerator along with the whisk attachment to a mixer for at least 30 minutes. When chilled, beat until mixture forms stiff peaks.

CHOCOLATE SAUCE

Yield: 2 cups
Cook time: 10 minutes
  • 1 cup heavy cream
  • 12 ounces semisweet chocolate, chopped
  • 1 tablespoon honey
  • ½ teaspoon pure vanilla extract
  1. In a medium heatproof bowl, combine the cream and chocolate. Place over a saucepan of gently simmering water and stir until chocolate is melted. Add honey and vanilla and stir until smooth. Keep warm, covered.

Quinoa Spinach Pilaf


This delicious quinoa recipe was adapted from one I found somewhere and can't remember. It was a flavorful, simple, unusual dish.  Quinoa is a complete protein, so I served it with Steamed Asparagus with Lemon Butter for dinner and it was a smash hit.

Ingredients
  • 1 cup quinoa, rinsed
  • 2 c low-sodium chicken broth
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • as much fresh baby spinach as you care to pack in there (I did about 1/3 of a costco box...it shrinks down quite a bit, so I am not sure what to tel you.  I just kept packing it in there...)
  • Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.  Add spinach to pan, wilting down the leaves and adding more until you're satified. :)
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and spinach. Season with salt and pepper and serve.

Sunday, March 25, 2012

Pumpkin Patch Muffins


Tasty, moist, easy and quick!

25 minutes
Makes 24 mini-muffins
(I doubled the recipe and it made 14 normal sized muffins...odd number I know)

Preheat oven to 325. Place paper liners in muffin tins.

In a medium bowl, stir together until smooth:
1 c. homemade or canned pumpkin puree
3/4 c. agave nectar (I didn't have any so I just used sugar, but used half this amount)
1/4 . c. canola oil
1 t. molasses
1 large egg

In a separate bowl, let him or her help whisk together:
1/2 c. all-purpose flour
1/4 c. whole-wheat flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. pumpkin pie spice

Add the pumpkin mixture to the flour mixture and stir until the two are just combined. Divide the batter among muffin cups, filling each nearly to the rim. Bake until toothpick inserted in the center of muffin comes out with a crumb or two clinging to it, about 20 muffins. Cool.

Friday, March 23, 2012

Steamed Asparagus with Lemon Butter


This was sooo quick and tasty.  The lemon made it so crisp and fresh!


  • 1/2 pound fresh asparagus

  • Salt

  • 2 tablespoons unsalted butter

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • Directions

    Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately
    • Variation: After the asparagus is drained, refresh immediately in a bowl of ice water. This will help the asparagus to retain the bright green color. Serve the asparagus cold with vinaigrette.

    Monday, March 19, 2012

    Onion Rolls


    This is my go-to recipe for bread.  It is from Our Best Bites.  But, it was lacking a little something...not enough flavor or something, so I tweaked it a little and, wowza, some delicious onion herb rolls.  Here's the altered recipe.  I also doubled it (below is the doubled version) and I make a pan of 12-16 rolls and 2 loaves.  You can find the original one here:

    2 Tbsp. yeast
    3 c. warm water
    3 Tbsp. sugar
    3 tsp. salt
    1 t garlic powder
    1 T rosemary
    1/2 T Italian seasoning
    1 onion, finely chopped and sauteed in a little heated olive oil until translucent, even a little browned
    8-11 c. flour
    6 Tbsp. vegetable oil
    2 egg, separated
    4 Tbsp. cold water

    Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, garlic powder, rosemary, Italian seasoning,  sauteed onion, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour 45 minutes.

    Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns when you’re done, and let’s face it, who doesn’t want smaller buns??) pieces and shape as desired. Use a scale if you have one to get equal-sized buns.

    It’s okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4-1 1/2 hours or until doubled. Keep an eye on things–if they seem like they’re getting so big that they might collapse, hurry and get them into the oven.
    Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash.

    Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

    Wednesday, February 22, 2012

    Roasted Corn Quesadillas


    Okay so the original recipe is from Cooking Light and calls for goat cheese. I just use shredded mozzarella or provolone sheese, a whole can of corn, drained (most of the time I don't even roast the corn, I just mix it with the cheese and dump it on the tortilla!), and I've used flour or corn tortillas and both were good. The salsa verde gives it the good flavor so don't cut that out. This is such a quick and easy recipe I just love it. I like to pair it with black beans, simply rinsed straight out of the can, as a side.
    Ingredients
    1 cup fresh corn kernels (about 1 large ear)
    2/3 cup shredded mozzarella OR (5 ounces) goat cheese, softened
    8 (6-inch) corn tortillas
    1/4 cup chopped green onions (about 1 green onion)
    10 tablespoon bottled salsa verde, divided
    Preparation
    1. Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add mozzerella/goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.
    2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.

    Sunday, February 5, 2012

    Deep Dark Chocolate Cake


    This is too delicious. Seriously. It's not a normal chocolate cake. It's the most moist, succulent bite of chocolate topped in a caramel icing that melts in your mouth. You'll die.

    1 3/4 C. flour
    2 C. sugar
    3/4 C. cocoa
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1 tsp salt
    2 eggs
    1 C. milk
    1/2 C. veg. oil
    2 tsp vanilla
    1 C boiling water

    1. Combine dry ingredients in large mixing bowl.
    2. Add remaining ingredients.... EXCEPT boiling water! Mix well.
    3. By hand, stir in boiling water. (Batter will be thin.)
    4. Pour into greased pan.
         9x13 for 35-40 minutes
         2 9x9's for 30-35 minutes
    4. Bake at 350 degrees for given time.

    Go here for the caramel frosting recipe.

    Thursday, January 19, 2012

    Crispy Coconut Chicken Fingers


    We just found another Elvidge Family Favorite.  These are sooooo delicious!!
    Hope you love it as well!!!

    Crispy Coconut Chicken Fingers
    Recipe by Our Best Bites
    12 chicken tenders (ya know, more or less…)
    1-2 eggs (start with one and crack another if it runs out)
    1/2 C flour
    1 C sweetened coconut flakes
    1 C panko bread crumbs
    1 1/2 tsp garlic powder
    3/4 tsp table salt
    3/4 tsp curry powder
    1/4 tsp onion powder
    1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

    Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
    Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
    Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

    DIPPING SAUCE:

    Whisk together
    1 c apricot pineapple preserves (I used apricot jam and added crushed pineapple)
    2 t soy sauce
    1/2 t Dijon mustard
    1/8 t curry

    Baked Potato Soup

    Very, very tasty!  Made this last night and everyone loved it!  It's from allrecipes.com.  Enjoy!

    6 bacon strips, diced
    2 small onion, chopped
    2 cloves garlic, minced
    1/4 cup and 2 tablespoons all-purpose flour
    2 teaspoons salt
    2 teaspoons dried basil
    1 teaspoon pepper
    6 cups chicken broth
    4 large baked potatoes, peeled and cubed
    2 cups half-and-half cream
    1 teaspoon hot pepper sauce (I omitted this)
    Shredded Cheddar cheese
    Minced fresh parsley

    Directions

    In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.