Melanie's Kitchen

Quick Vanilla Buttercream Frosting

2012-01-07T13:28:00.000-08:00

Recipe from Mel's Kitchen Cafe

INGREDIENTS
½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream*
1 teaspoon pure vanilla extract

DIRECTIONS
In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy. Makes about 4 cups of frosting.

*Note: you can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.

Indian Butter Chicken

2012-01-07T13:18:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

Note: I lightened up the recipe using fat free half-and-half in place of the heavy cream. If you don't want to buy a special ingredient and have heavy cream (or regular half-and-half) on hand, they will both work just fine.

INGREDIENTS

1 medium yellow onion, peeled and diced

1 tablespoon fresh ginger, finely chopped

2 cloves garlic, finely minced

1 jalapeño, seeded, and finely chopped

1 tablespoon olive or canola oil

2 teaspoons garam masala

1 teaspoon chili powder

1 teaspoon cardamom

1/2 teaspoon coriander

1 can (6 oz.) tomato paste

2 cups chicken broth

1/2 cup fat free half-and-half

1 1/2 pounds (about 2-3) boneless, skinless chicken breasts, cut into 3/4-inch chunks

1/2 teaspoon black pepper

1 teaspoon salt

3 tablespoons butter

Hot cooked rice for serving

Chopped fresh cilantro for extra garnish

DIRECTIONS

In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.

Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.

Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired. Serves 6.

Smoked Mozzarella and Penne Salad

2012-01-07T13:14:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

*Note: This salad would be delicious with grilled chicken pieces tossed in or served alongside. Also, the salad can be made up to two days in advance. Store the dressing in a container, the pasta base in a container and add the spinach and dressing to the pasta right before serving. If you can't find smoked mozzarella, many other cheeses could be subbed - regular mozz, fontina, feta - the options could be endless with this salad!

INGREDIENTS

Parmesan Dressing:
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
1/2 cup low-fat mayonnaise
1/4 cup white whine vinegar
3 cloves garlic, finely minced
Pinch of cayenne pepper
Salt and pepper to taste

Salad:
12 ounces penne pasta
3 cups packed baby spinach
12 ounce jar roasted red peppers, drained and diced
4-6 ounces smoked mozzarella cheese, diced

DIRECTIONS
For the dressing, combine the Parmesan cheese, parsley, mayo, vinegar, garlic, cayenne and salt and pepper in a blender and process until the dressing is smooth. Store in the refrigerator until ready to serve. The dressing can be made up to two days ahead of time.

To prepare the salad, cook the pasta in a large pot of salted water until just tender, al dente. Drain the pasta into a colander and run cold water over it and drain well. In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers and smoked mozzarella. At this point, the salad and dressing can be refrigerated for a couple of hours separately before serving.

Toss the salad with the dressing right before serving. Serves 6-8.

Classic Macaroni and Cheese

2012-01-07T13:08:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS

Bread Crumb Topping:
6 slices white or wheat hearty sandwich bread, torn into rough pieces
3 tablespoons cold butter, cut into 6 pieces

Pasta and Cheese:
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk, lowfat, skim or whole
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon table salt

DIRECTIONS
For the bread crumbs, pulse bread and butter in food processor until crumbs and butter are well combined and crumbs are fine. Set aside.

For the pasta and cheese, bring 4 quarts water to boil in a large pot or Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender, about 1 minute past the al dente stage. Drain pasta and set aside in colander.

Adjust a rack in the oven to middle or lower-middle position and preheat the broiler.

In now-empty Dutch oven or pot, heat butter over medium heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses, a handful at a time, and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Watch carefully so the crumbs don’t burn! Cool about 5 minutes. Serve. Serves 6-8 as a main dish or 10 to 12 as a side dish

*My kids don't like crumbs on their macaroni so I usually leave out the crumb topping and skip the broiling step.

Tomato Bisque Soup

2012-01-07T13:01:00.000-08:00

Recipe adapted from my sister, Brittany

INGREDIENTS
3 T Butter
1 c chopped Carrots
1 c chopped Celery
1 c chopped Onion
1 (28-ounce) cans Crushed Tomatoes
4 c Chicken Broth
1 c Heavy Cream
1 t Marjoram
2 Bay Leaves
1 t Paprika
¼ t White Pepper
2 t Sugar
2 t Basil

DIRECTIONS
Sauté carrots, celery, and onion in butter until they are soft. Add tomatoes and all other ingredients except cream. Let simmer for 30 minutes. Remove bay leaves. Puree all soup in the blender and return to pot. Add cream and enjoy.

Twice-Baked Potatoes

2012-01-07T12:56:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS
4 large-ish russet potatoes, scrubbed clean
2 tablespoons butter, melted
2 cups shredded sharp cheddar cheese, divided
4 green onions, white and green parts thinly chopped
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS
Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.

Carefully cut each potato in half lengthwise, so you get two "boat" shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn't too fragile to hold the pumped up potato mixture.

Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.

Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.
Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.

Naan {Indian Flatbread}

2012-01-07T12:52:00.001-08:00

Recipe and image from Mel's Kitchen Cafe

*Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

INGREDIENTS
3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry or instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter

DIRECTIONS
Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface (I like to use my roul'pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don't have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan - you'll have to experiment with cooking times but I've seen either of those methods used with cooking naan also.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

Cranberry Salsa

2012-01-07T12:48:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
3/4 cup sugar (more or less to taste)
1/2 teaspoon cumin (optional)
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, softened
Crackers, for serving

DIRECTIONS
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Teriyaki Sauce

2012-01-04T12:03:00.000-08:00

Recipe from Our Best Bites

INGREDIENTS
1/2 c sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 t ground ginger*
1/4 t black pepper
1 T cornstarch
1 T cold water

DIRECTIONS
Combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper in a small saucepan. Bring to a boil over medium-high heat.

While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and allow to cool. You can store it in the fridge in an air-tight container for up to 2 weeks.

*If using fresh ginger, you'll need about 1 1/4 teaspoons.

Whipped Cream Cheese Frosting

2011-11-15T07:30:00.001-08:00

This is the perfect frosting for carrot cake, banana bars, or to just eat with a spoon!

INGREDIENTS
1 (8 oz) package cream cheese, softened to room temperature
1 3/4 cups confectioners’ sugar*
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

For the frosting, in a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture.

*You can substitute the confectioners sugar with 1 cup of white granulated sugar.

Cream Cheese Frosting

2011-10-21T12:10:00.000-07:00

Recipe from Amy N.

INGREDIENTS
1 8oz pkg. cream cheese
1/2 cup butter
1 tsp vanilla
1 lb. powdered sugar (about 3 3/4 cups)

DIRECTIONS
Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.

*You can add a little cream or milk if it is too thick.

Peanut Butter Chip Chocolate Cookies

2011-09-16T12:57:00.000-07:00

Recipe from allrecipes.com

INGREDIENTS
1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Grilled Island Chicken

2011-09-16T12:32:00.000-07:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

DIRECTIONS
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

Cowboy Dinner

2011-09-16T12:14:00.000-07:00

Recipe and image from melskitchencafe.com

INGREDIENTS
Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

DIRECTIONS
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving. Serves 6-8.

Hawaiian Turkey Burgers

2011-09-16T12:06:00.000-07:00

Recipe and image from Our Best Bites

INGREDIENTS
1 lb. lean ground turkey
1/2 c. (plus more if you need it) dry bread crumbs
1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)
1/2 c. thinly sliced green onion
1 tsp. finely chopped fresh ginger root
1 small can pineapple slices; reserve juice
1/2 tsp. Kosher salt
Thick Teriyaki sauce
4 hamburger buns

Optional garnishes: Swiss cheese, Mayo, Lettuce, Tomato

DIRECTIONS
Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.

If you can, pop these puppies on the grill until done; otherwise, you could put these under the broiler in your oven, a grill pan on your stovetop, or just a frying pan. If desired, grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of grilling. Spread buns with light mayonnaise and a little more Teriyaki sauce. Enjoy!

Southwestern Chicken Barley Chili

2011-09-16T12:00:00.000-07:00

Recipe and image from melskitchencafe.com

INGREDIENTS
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels

Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

DIRECTIONS
In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers). Serves 6 to 8.

Lemon Poppy Seed Muffins

2011-04-23T20:05:00.000-07:00

Recipe from Annie's Eats

INGREDIENTS
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze:
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

DIRECTIONS
Preheat the oven to 350˚ F. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and the vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving. Yields about 12 muffins.

Granola Bars

2011-01-30T13:37:00.000-08:00

Recipe adapted from Allrecipes

INGREDIENTS
2 cups rolled oats
1 cup all-purpose flour
1/2 cup wheat germ
1/2 cup packed brown sugar
1/3 cup craisins
1/3 cup coconut flakes
1/3 cup almonds, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup honey
1/2 cup vegetable oil
1 egg, beaten
2 teaspoons vanilla extract

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

In a large mixing bowl combine the oats, flour, wheat germ, brown sugar, craisins, coconut, almonds, cinnamon, and salt. Mix well until the liquid is evenly distributed. Press and pack the mixture evenly into the prepared pan.

Bake for 20 to 25 minutes in the preheated oven, depending on how chewy or crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

* I like my bars thick and chewy so I don't spread the mixture completely to the end of the pan (I leave about a 2 inch space) and I only cook them for about 18 minutes.

Whole Wheat Bread

2011-01-17T12:57:00.000-08:00

INGREDIENTS
12-15 cups whole wheat flour
1/2 cup vital wheat gluten
2 1/2 Tbsp instant yeast
5 cups hot water (120-130 F)
2 Tbsp salt
2/3 cup oil
2/3 cup honey
2 Tbsp bottled lemon juice

DIRECTIONS
Mix 7 cups of flour, vital wheat gluten, and yeast together in the bowl of an electric mixer. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let them rise until dough has risen about 1 inch above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 32 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer. Makes 4 loaves.

Baked Manicotti

2011-01-16T20:47:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS

Tomato Sauce:
1 28-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta:
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles

DIRECTIONS
Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours. Makes 6 to 8 servings.

Chocolate Chip Cake

2011-01-16T20:43:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS

Cake Batter:
2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups sour cream
2/3 cup butter, softened
1 teaspoon vanilla
3 eggs
1/2 teaspoon baking soda

Middle & Top:
cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)
1 bag chocolate chips, divided

DIRECTIONS
Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don’t overbake or cake will be dry!).

Snickerdoodles

2011-01-16T20:26:00.000-08:00

Recipe from Amy N.

INGREDIENTS
1 c butter*
1 1/2 c sugar
2 eggs
2 3/4 c flour
1 tsp baking soda
1/4 tsp salt
2 tsp cream of tarter
2 Tbsp sugar
2 tsp cinnamon

DIRECTIONS
Preheat oven to 400 degrees F. Cream together butter, 1 1/2 cups sugar, and eggs. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

*Can substitute half of the butter with shortening.

Minestrone Soup

2011-01-16T19:35:00.000-08:00

INGREDIENTS
1 Tbsp Olive Oil
1 c onion, diced
1 clove garlic, minced
3 c chicken broth
1 c water
2 (14.5-ounce)cans diced tomatoes
1 (15-ounce) can cannellini beans, drained
2 carrots, chopped
1 celery stalk, chopped
1/2 tsp thyme
1/2 tsp basil
1 bay leaf
1 tsp salt
1/2 tsp pepper
1 zucchini, diced
2 c fresh spinach, coarsely chopped
1 cup ditalini pasta
1/4 c grated Parmesan cheese

DIRECTIONS
Heat the oil over medium heat in a large pot until simmering. Add the onion and sauté until translucent, stirring frequently. Add the garlic, celery, can carrots, saute for 1 to 2 minutes. Add all the other ingredients except the spinach and pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the spinach and pasta and simmer for 10 minutes longer. Sprinkle with Parmesan cheese and serve.

SLOW COOKER METHOD:
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and pepper. Ladle soup into bowls and sprinkle parmesan cheese over top.

*Leftover ham also tastes great thrown into this soup!

Blueberry Muffins

2011-01-09T15:09:00.000-08:00

Recipe and image from allrecipes

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Savory Spiral Stuffed Rolls

2011-01-09T15:03:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS
1 recipe roll dough (that yields about 12 rolls), I used this recipe

12 ounces cream cheese, softened
1/4 cup butter, softened
2 cups chopped ham

1 1/2 cups finely chopped broccoli
2 cups shredded cheese (Swiss, Cheddar..options are limitless)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

DIRECTIONS
Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly. Makes 12-16 rolls.

French Bread Rolls

2011-01-09T12:57:00.000-08:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

DIRECTIONS
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels. The dough should be soft and smooth but still slightly tacky to the touch.

Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 16 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Grandma's Sugar Cookies

2010-11-21T12:36:00.000-08:00

Recipe adapted from Grandma Haas

INGREDIENTS
2 1/4 c flour
2 t baking powder
1/2 t salt
1/2 c butter
1 c sugar
1 egg
1/4 t lemon extract
1/2 t vanilla extract
1/4 c milk

DIRECTIONS
Sift flour. Measure and resift with baking powder and salt 3 times. Cream butter and sugar. Add egg and beat until smooth. Stir in flavorings. Add dry ingredients in 2 or 3 portions alternating with milk ending with flour and beating after each addition. Chill dough. Roll out 1/4 inch thick on lightly floured board. Place on greased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Cool and frost.

Classic Buttercream Frosting

2010-10-22T11:26:00.000-07:00

INGREDIENTS
1 c butter, softened to room temperature
1 tsp vanilla
1/8 tsp salt
3 1/2 cups powdered sugar
2-4 Tbsp heavy cream

DIRECTIONS
Combine butter, vanilla and salt and beat until light and fluffy. Add powdered sugar in one cup increments until combined. Add milk gradually until you reach your desired consistency.

*For a baker's frosting, you can substitute the butter with shortening and add butter flavoring to taste. You can also substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.

Applesauce

2010-10-22T10:40:00.000-07:00

Recipe and image from allrecipes

INGREDIENTS
4 apples, peeled, cored and chopped
3/4 c water
1/8 c white sugar
1/8 tsp ground cinnamon

DIRECTIONS
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Oatmeal Chocolate Chip Cookies

2010-10-21T10:51:00.001-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups chocolate chips

Variation: Leave out the chocolate chips and add 1 tsp cinnamon and a cup of raisins.

DIRECTIONS
Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

Lasagna Primavera

2010-10-21T10:47:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS
1 cup chopped carrots
3 zucchini (about 2 ½ to 3 cups finely chopped)
2 squash (about 2 cups finely chopped)
2 cups chopped broccoli
20 ounces chopped frozen spinach, thawed and drained well
3 cups ricotta cheese
1/2 teaspoon salt
16 ounces mozzarella, shredded (about 4 cups)
4-6 ounces Parmesan cheese, shredded (about 1 1/2 cups)
2 (24-ounce) jars pasta sauce or use 6 cups of homemade sauce
12 no-boil lasagna noodles

DIRECTIONS
Preheat the oven to 350 degrees. Combine all the chopped vegetables (carrots, broccoli, zucchini, squash) with 1/2 teaspoon salt and steam briefly, for 2-3 minutes, to soften them just a bit (they’ll finish cooking in the oven after the lasagna is assembled).

In a medium bowl, combine the ricotta, spinach and salt. Mix well.

Lightly grease a 9X13-inch pan. Spoon about 3/4 cup sauce onto the bottom of the pan and spread around. It will be a thin layer. Cover with four no-boil lasagna noodles, overlapping slightly. Spoon in 1/3 of the lightly steamed vegetables evenly. Spread 1/3 of the ricotta mixture over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese. Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges. Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) two more times, ending with the last of the sauce. Sprinkle the remaining Parmesan cheese over the top. This lasagna will be piled high – above the rim of your 9X13-inch pan, but it will settle as it bakes.

Cover the lasagna with a sheet of lightly greased foil and place the 9X13-inch pan on a large baking sheet lined with foil (this is important since the lasagna will bubble and spit over the edge a bit as it bakes). Bake, covered, for 50 minutes. Uncover and bake 10 minutes longer. Let stand for 15 minutes before serving. Serves 6-7.

*Note: when assembled, this lasagna is piled very high – above the rim of the baking pan. Initially, I thought I might have an exploding volcano of lasagna all over my oven but wasn’t I pleased when it settled perfectly while baking. Be sure, though, to place it on a foil-lined baking sheet to avoid any potential spillovers while it cooks.

Green Smoothie

2010-10-21T10:45:00.000-07:00

INGREDIENTS
1 c cold water
1 frozen banana
1 orange
1 c grapes
2 c spinach
Large handful of ice
Squirt agave nectar

DIRECTIONS
Put all ingredients into a blender and blend until smooth. Makes 4 cups.

Classic Marinara

2010-10-21T10:44:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (28-ounce each) cans crushed tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 dried bay leaves
1 tablespoon brown sugar
2 tablespoons butter (optional but delicious)

DIRECTIONS
In a large pot, heat the oil over medium heat until hot and rippling. Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.

Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months. Makes about 7 cups.

Pumpkin Pie Spice

2010-10-08T12:50:00.000-07:00

INGREDIENTS
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves

DIRECTIONS
Mix all ingredients together. Yields 1 teaspon pumpkin pie spice.

Skillet Squash Medley

2010-09-23T18:47:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS
1 tablespoon olive oil
½ cup chopped onion, yellow or red
3 cloves garlic, finely minced
3 medium zucchini, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
3 medium yellow squash, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
2-3 ripe tomatoes, chopped
1/4 cup freshly grated parmesan cheese

DIRECTIONS
In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions being to turn translucent, stirring constantly so the garlic doesn’t burn, about 3-4 minutes. Add the zucchini and squash, tossing well with the olive oil mixture. Sauté over medium heat for 3-4 minutes. Add the chopped tomatoes. Continue cooking and stirring until the zucchini and squash are tender and the tomatoes have broken down, about another 2 minutes. Toss the hot mixture with the parmesan cheese. Serve immediately. Makes about 4 servings.

Twice Baked Potatoes

2010-09-23T12:15:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS
4 large-ish russet potatoes, scrubbed clean
2 tablespoons butter, melted
2 cups shredded sharp cheddar cheese, divided
4 green onions, white and green parts thinly chopped
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS
Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 10 minutes.

Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.

Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.

Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.

Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining cup of cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes. Serves 8 as a side dish.

*If I am making this ahead of time I will skip the broiler step, pull the prepared potatoes out of the refrigerator, and place them in a 350 degree oven for 30 minutes.

Granola

2010-09-23T11:19:00.000-07:00

Recipe from Mom

INGREDIENTS
3/4 c honey
1/2 c maple syrup grade b
1/4 c agave nectar
1/4 c almond oil
1 1/2 t cinnamon
2 T vanilla extract
1 1/2 t salt
10 c rolled oats
3 c raisins*
3 c chopped walnuts

DIRECTIONS
Mix all liquids with cinnamon and salt, stir until well combined. Add raisins and let sit in the liquid mixture for 10 minutes. Stir in oats and walnuts and mix until evenly distributed. You can store this in the refrigerator for a couple weeks and eat the granola as is, fresh and chewy.

*If you want a crunchy granola you will need to preheat your oven to 250 degrees. Pour granola onto sheet pans (the full recipe would probably require about 4 sheet pans). Cook for 45 minutes to 1 hour, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins at the end and mix until evenly distributed.

Flour Tortillas

2010-09-23T11:06:00.000-07:00

Recipe and image from Our Best Bites

INGREDIENTS
2 1/2 cups flour*
1/4 cup shortening
1 teaspoon salt
3/4 to 1 cup very hot water
all-purpose flour for rolling

DIRECTIONS
In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water until the dough starts to come together. The water hotness is the key to these being easy to make. It needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess. I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave.

When it is fully combined, remove from mixer and divide into portions. The recipe yield depends on the size of tortilla you want (it will make about 11-12 small or 8-9 medium or about 6 large tortillas). Shape portions into round balls.

Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn't particularly sticky, but it may be and you also don't want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.

Place raw tortilla on preheated skillet. You're going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You're looking for big, fat, slow-bubbling bubbles. When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so.

*If you want a whole wheat version you can substitute up to 2 cups of the all-purpose flour with whole wheat flour.

Teriyaki Chicken, Pasta, & Spinach Salad

2010-09-23T10:45:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS

Dressing:
1 cup canola oil
1/3 – 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 – 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

DIRECTIONS
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Bruschetta

2010-09-03T11:59:00.000-07:00

Recipe and image from Our Best Bites

INGREDIENTS
2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese

DIRECTIONS
Preheat oven to 400 degrees. Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill.

Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.
If preparing ahead of time, wait to add basil until right before serving. Makes about 24 bruschetta.

*If you want a little twist on flavor, try adding in some Oven Roasted Tomatoes, sun dried tomatoes, or capers.

Southwestern Cobb Salad

2010-09-03T11:44:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS
Chicken Marinade:
1/4 cup freshly squeezed lime juice (2-3 limes)
1/4 cup olive oil
1/4 cup soy sauce
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
3-4 boneless, skinless chicken breasts

Black Bean Salsa:
1 (15-ounce) can black beans, rinsed and drained
1/2 sweet onion (I used vidalia), diced
1/4 cup cilantro, chopped
1 tablespoon olive oil

Yellow Pepper Salsa:
1 yellow pepper, seeded, and diced
1 tomato, seeded and coarsely chopped
1 can large olives, coarsely chopped
1/2 sweet onion (I used vidalia), diced

Avocado Salsa:
2 ripe avocados, peeled and cut into 1/2-inch pieces
Juice of 2 limes
1/4 cup cilantro, chopped
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

Other:
4-5 large eggs
6-8 slices thick-cut bacon (I used turkey bacon – it was delicious)
1 medium head romaine lettuce, washed, dried and torn into pieces

1 Recipe Green Goddess Dressing

DIRECTIONS

For the chicken marinade, in a small bowl, combine the 1/4 cup lime juice, olive oil, soy sauce, 1/2 teaspoon cumin and red pepper flakes. Place the chicken breasts in a ziploc bag and pour the marinade over the chicken. Close the bag and refrigerate for at least an hour or up to overnight.

Heat a grill to medium-high heat (an indoor grill pan or skillet could be used also). Grill the chicken until it is cooked through, about 5-7 minutes per side. Cool the chicken completely then cut into 1/2-inch pieces. Set aside.

Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil. Cover and remove from the heat. Let the eggs sit for 13 minutes then rinse them under cold water until they are completely cooled. Peel and coarsely chop the eggs. Set aside.

Cook the bacon over medium heat until it is crisp. Drain on paper towels. When cool, crumble and set aside.

In a medium bowl, combine the yellow pepper, tomatoe, olives, and 1/2 of the sweet onion. Season with salt and pepper and set aside.

In another bowl, combine the black beans, 1/4 cup cilantro and onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Set aside.

In another bowl (don’t worry, we are almost done with the excess of bowls), combine the avocado, 1/4 cup cilantro, juice of 2 limes, cayenne pepper and 1/2 teaspoon cumin. Season with salt and pepper. Set aside.

On a large platter (or large bowl), arrange the romaine lettuce. Arrange the chicken in a strip down the middle of the romaine. On either side, make piled strips of the eggs, bacon, yellow pepper mixture, black bean mixture and avocado mixture. Drizzle with dressing or serve it on the side. The easiest way to serve this on a platter is with a pair of tongs. If using a large bowl, gently toss to combine all the ingredients before serving. Serves 6-8 as a main dish.

Green Goddess Dressing

2010-09-03T11:40:00.000-07:00

Recipe from My Kitchen Cafe. This dressing goes great with this salad.

INGREDIENTS
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons low-fat buttermilk
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup)
2 green onions, white and green parts, cut into thick chunks
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon sugar
1 teaspoon coarse or Kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper (optional)

DIRECTIONS
For the dressing, combine all the dressing ingredients together in a blender. Process until smooth. Thin with additional buttermilk (adding it one teaspoon at a time), if desired. Store the dressing in an airtight container in the refrigerator for up to 3 days.

*This dressing is best made up a few hours or a day beforehand to let the flavors blend.

Roasted Red Pepper Hummus

2010-09-02T11:58:00.000-07:00

Recipe and image adapted from AllRecipes

INGREDIENTS
1(15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers*
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

DIRECTIONS
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. Sprinkle the hummus with the chopped parsley before serving.

*I roasted my own red pepper instead of using the jar and it turned out great!

Chicken Tikka Masala

2010-08-06T12:01:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS

Marinade:

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper*

2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts

Sauce:

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

DIRECTIONS
Combine all marinade ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade.

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

*This is a spicy dish, so if you don't like the heat you will want to cut down on the cayenne by at least half.

Steal Cut Oatmeal

2010-08-06T11:57:00.000-07:00

INGREDIENTS
1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup low-fat buttermilk, divided
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Fruit (optional)

DIRECTIONS
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

*I'm not a fan of regular oats, but I really enjoy steal cut oats! I like to top my oatmeal with berries or a mashed banana!

Chili-Lime Steak Salad

2010-08-04T12:17:00.001-07:00

Recipe and image from Our Best Bites

INGREDIENTS
Steak:
1 1/2 lb flank steak, cooked with lime-chili rub and sliced into 1/4" slices
1 recipe Creamy Tomatillo Dressing
1 large head romaine lettuce
1 pint cherry or grape tomatoes, sliced in half
1 red onion, sliced thin
1 can black beans, drained and rinsed in cold water
1-2 avocados, sliced
cilantro for garnish
fried tortilla strips (optional)

DIRECTIONS
Start with a nice bed of cold, crunchy lettuce, top with steak, tomatoes, onion, black beans, and avocado. Top with cilantro and fried tortilla strips if desired. Serve with lime-cilantro dressing.

Crispy Southwest Chicken Wraps

2010-08-04T12:00:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drianed
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve. Makes 6 wraps.

Glazed Mini Meatloaves

2010-08-04T11:58:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat
2 teaspoons oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

DIRECTIONS
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into 6 oval loaves.

Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn’t need to do this – my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.

Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done – pull ‘em out of the oven!).

*I skipped the process of browning these meatloaves and just put them in the oven at 400 degrees for 30-35 minutes.

Cilantro-Lime Rice

2010-08-04T11:54:00.000-07:00

a.k.a Cafe Rio Rice

INGREDIENTS
1 cup uncooked rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon lime juice
1 can (15 oz) chicken broth
1 cup water
1-2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
1 (4-ounce) can green chiles (optional)

DIRECTIONS
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Lime-Chili Steak Rub

2010-08-04T11:38:00.000-07:00

Recipe from Our Best Bites

INGREDIENTS
1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
1 lime (about 2 T lime juice)
1 T extra virgin olive oil
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition.

DIRECTIONS
Juice the lime into a small bowl. Add spices and oil and stir to combine. Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there. Let it sit for 15 minutes. During that time preheat your grill.

Place meat on hot grill. If you're using flank steak it should take about 5-7 minutes on each side.
When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Slice in strips against the grain.

This is great served with black beans and cilantro-lime rice, or sliced thin in soft tacos or on salad.

Buttery Peas with Thyme

2010-07-19T11:45:00.000-07:00

Recipe and image from My Kitchen Cafe

INGREDIENTS
2 tablespoons butter
1/2 cup yellow onion, finely chopped
2 teaspoons sugar
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon freshly ground black pepper

DIRECTIONS
In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.

Buttermilk Pancakes

2010-07-14T12:00:00.000-07:00

Recipe and image from Our Best Bites via AllRecipes

INGREDIENTS
3 c all-purpose flour
3 T sugar
1 T baking powder
1 1/2 t baking soda
3/4 t salt
3 c buttermilk
1/2 c milk
3 eggs, separated
1/3 c (5 1/3 Tbsp) butter, melted

DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Don't try to work all the lumps out. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Yields about 24 pancakes. The batter can be made ahead of time and kept in the refrigerator for 1-2 days.

*If you really want to go the extra mile with this recipe then you should separate the eggs, beat the egg whites until soft peaks form, and fold the egg whites into the batter right before cooking. The yolks are still mixed in with the milk and butter.

Taco Seasoning

2010-06-29T17:00:00.000-07:00

INGREDIENTS
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

DIRECTIONS
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

This recipe yields enough seasoning for 1 pound of ground beef. Add the seasoning mixture and 1 cup of water to your meat once it has been browned. Let the mixture simmer on low until almost all of the liquid is gone.

Stuffed Shells

2010-06-23T21:18:00.000-07:00

Image from FamilyFun.com

INGREDIENTS
18-20 jumbo pasta shells
1 Tbsp olive oil
1/4 cup onion, finely chopped
2 cups cottage cheese
1 large egg
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
1/8 tsp garlic powder
1/8 tsp pepper
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp dried parsley
1 (26 ounce) jar spaghetti sauce

DIRECTIONS
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still a little firm, about 9-10 minutes. Place in cold water to stop cooking. Drain and set aside.

In a small skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until very soft, 6 to 7 minutes.

In a large bowl, combine the cottage cheese, egg, parmesan cheese, and 1 cup of the mozzarella cheese. Add the onion, garlic powder, pepper, basil, oregano, and parsley, and stir to combine thoroughly. Spoon about 2 tablespoons of the filling into each cooked pasta shell. Place the filled shells in the prepared dish.

Spread 1/3 of spaghetti sauce in the bottom of a baking dish. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.

Variation: Add 1 (10-ounce) package frozen chopped spinach (thawed and squeezed dry) to cheese mixture before stuffing shells.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.

The Perfect Hamburger

2010-06-22T10:09:00.000-07:00

Recipe and image from Williams-Sonoma

INGREDIENTS
1 lb. ground sirloin
2 Tbs. finely chopped yellow onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
1 or 2 dashes of Worcestershire sauce
4 slices cheddar or Swiss cheese (optional)
4 hamburger buns, split
Sliced tomato for serving
Sliced onion, for serving
Torn lettuce for serving
Sliced dill pickle for serving
Ketchup, mayonnaise, mustard or other condiments of your choice for serving

DIRECTIONS
Prepare a charcoal or gas grill for direct grilling over medium-high heat.

In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3⁄4 inch thick.

Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments. Serves 4.

Breakfast Taquitos with Lime-Chipotle Dip

2010-06-20T11:23:00.000-07:00

Recipe and image from Our Best Bites

INGREDIENTS
2 tsp extra virgin olive oil
12 large eggs
1/2 C Breakstone's Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce

16 6" flour tortillas
cooking spray or olive oil

Dipping Sauce:
1 1/2 C Breakstone's Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

DIRECTIONS
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.

Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.

Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until edges are golden brown and crisp.

While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt. Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use. You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use. To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray. Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Chicken Tortilla Casserole

2010-06-13T19:13:00.000-07:00

Recipe and image from Annie's Eats

INGREDIENTS
2 boneless, skinless chicken breasts, butterflied into halves
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1 tbsp. minced chipotle peppers in adobo sauce
1¾ cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded
2 tbsp. chopped fresh cilantro

DIRECTIONS
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.

Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.

Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes. Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.

Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.

Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving. Serves 3-4.

Spanish Rice

2010-06-13T19:08:00.000-07:00

INGREDIENTS
3 T vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1 cup rice
1/2 cup tomato sauce
2 cups chicken broth
1/2 tsp salt
1 tsp chili powder
1/2 tsp cumin

DIRECTIONS
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and slightly golden. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened and rice is browned.

Stir in tomato sauce, chicken broth, salt, chili powder, and cumin; bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Fluff with a fork.

Sweet and Sour Dipping Sauce

2010-06-12T11:29:00.000-07:00

Recipe adapted from AllRecipes

INGREDIENTS
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
2 tablespoon ketchup
2 tablespoons cornstarch

DIRECTIONS
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened. Yields 2 cups.

*If you have pineapple juice on hand try substituting some of the water with juice. Also, if you like your sauce a little spicy you can try adding some crushed red pepper flakes.

Crispy Coconut Chicken Fingers

2010-06-12T11:19:00.000-07:00

Recipe and image from Our Best Bites

INGREDIENTS
12 chicken tenders
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

DIRECTIONS

Preheat oven to 400 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.

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 for about 15-20 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.

*I like to serve this with a sweet and sour sauce, but a pineapple or mango salso would be great too!

Fried Rice

2010-06-11T13:19:00.000-07:00

Recipe adapted from Annie's Eats

INGREDIENTS
4 cups cold, leftover cooked rice
3 eggs, lightly beaten
2 T vegetable or canola oil, divided
2 stalks green onions, thinly sliced
2 T soy sauce
1 c frozen peas and carrots, defrosted
1/2 t sesame oil (optional)
Salt and pepper to taste

DIRECTIONS
Heat a large skillet or wok over medium heat. Add 1 tablespoon of the oil. Swirl to coat the pan well.

Add the eggs to the pan and stir quickly to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove to a plate and set aside.

Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.

Make-Ahead Crispy, Buttery Garlic Bread

2010-05-26T21:16:00.000-07:00

Recipe adapted from My Kitchen Cafe

INGREDIENTS
6 tablespoons butter, softened
2 garlic cloves, very finely minced
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 loaf French bread

DIRECTIONS
Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Slice french bread load in half. Spread butter mixture evenly over both sides of bread.

Freeze the bread on a large baking sheet or plate until firm, about 15 minutes. After they are firm, transfer the bread to a freezer ziploc bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on rimmed baking sheet and bake until golden brown, about 10-15 minutes.

Note: To serve the bread immediately instead of freezing, bake buttered bread on rimmed baking sheet at 425 degrees for 8 minutes.

Perfect Cupcake Frosting

2010-05-26T21:09:00.000-07:00

Recipe and image from Our Best Bites

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.

After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Fluffy Couscous

2010-05-03T21:26:00.000-07:00

Recipe and image from Mel's Kitchen Cafe

INGREDIENTS

4 tablespoons butter
2 cups couscous
1 small onion, minced
3/4 teaspoon salt
2 cups water
1 3/4 cups low-sodium chicken broth

Melt two tablespoons of the butter in a 12-inch nonstick skillet over medium heat. Add the couscous and cook, stirring often, until some of the grains are just beginning to brown, about 3 minutes. Transfer the couscous to a large bowl.

Melt the remaining two tablespoons butter in the skillet over medium heat. Add the onion and salt and cook, stirring occasionally until softened, about 5 minutes. Stir in the water and broth and bring to a boil.

Pour the boiling liquid over the toasted couscous and cover the bowl tightly with plastic wrap. Let it sit until the couscous is tender, about 12 minutes. Remove the plastic wrap and fluff the couscous with a fork. Season with salt and pepper to taste and serve.

Best Barbecue Sauce

2010-04-27T15:10:00.000-07:00

Recipe from AllRecipes

INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.

*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!

Hard-Boiled Eggs

2010-04-27T15:08:00.000-07:00

Yes, I needed a recipe for this!

INGREDIENTS
12 eggs

DIRECTIONS
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes.

Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Sweet and Savory Coconut Rice

2010-03-16T13:18:00.000-07:00

Recipe and image from Our Best Bites

INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste

DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.

Red-Apple Walnut Salad

2010-03-16T13:09:00.000-07:00

Recipe from Afton W.

INGREDIENTS
4 red apples, coarsley chopped
1/4 cup orange juice
2 (16 ounce) bags mixed salad greens
1 (6 ounce) carton Gorgonzola cheese
3/4 cup Craisins
1 recipe Candied Walnuts (see below)
1 recipe Winter Salad Dressing (see below)

DIRECTIONS
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time, draing off juices. Place salad greens, apples, Gorgonzola cheese, Craisins, and candied walnuts in a large bowl and toss lightly. Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings. Makes 8 servings.

Candied Walnuts:
1/2 cup sugar
2 Tbsp water
1 cup walnuts

Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.

Winter Salad Dressing:
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tsp salt
1 tsp ground pepper
1 clove garlic, minced
1/2 cup honey

In a 1-quart jar, combine all ingredients; shake vigorously. Refrigerated at least 4 hours. Dressing can be made a week in advanced. Makes about 2 cups.

Cranberry BBQ Chicken

2010-03-11T17:13:00.000-08:00

Recipe from Michelle K.

INGREDIENTS
6 boneless, skinless chicken breasts
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1/2 cup onion, chopped
1 (16 ounce) can whole cranberry sauce
1 cup barbecue sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Pat chicken breasts dry and season with salt and pepper; place in a lightly greased 9x13 baking dish.

In a medium saucepan melt butter and saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.

Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

*This can also be done in a slow cooker. Just dump all the ingredients in and cook on low for 6 hours.

Classic Green Bean Casserole

2010-03-11T17:05:00.000-08:00

Recipe from Mom

INGREDIENTS
1 (10.75-ounce) can cream of mushroom soup
1/2 cup milk

1/8 tsp black pepper
4 cups cooked cut green beans*

1 1/3 cups french fried onions

DIRECTIONS

Mix soup, milk and pepper in a 1.5 quart baking dish. Stir in beans and 2/3 cup French Fried Onions. Bake at 350°F for 30 min. or until hot. Stir. Top with remaining 2/3 cup onions. Bake additional 5 minutes until onions are golden.

*Easy Substitution: Use 2 (9-ounce) pkgs frozen green beans, thawed or 2 (16-ounce) cans green beans, drained for this recipe.

Pistachio Pudding Dessert

2010-03-11T16:42:00.000-08:00

Recipe from Camille K.

INGREDIENTS
1 cup flour
1/2 cup nuts
1/2 cup margarine
1 cup powdered sugar
1 (8 ounce) pkg cream cheese
1 (8 ounce) tub cool whip
3 small pistachio pudding mix
6 cups milk

DIRECTIONS
Combine first three ingredients and pres into bottom of 9x13 pan to make crust. Bake at 350 for 10-13 minutes. Combine powdered sugar, cream cheese and 2/3 carton of cool whip and spread over crust. Make pudding according to instructions on box and spread over cream cheese mixture. Spread remaining 1/3 cool whip on top. Top with chopped nuts or cherries.

Old-Fashioned Lemonade

2010-03-11T12:34:00.000-08:00

INGREDIENTS
1 cup lemon juice (about 6 lemons)
1 cup white sugar
6 cups cold water

DIRECTIONS
In a small saucepan, heat the sugar and 1 cup water until the sugar is completely dissolved. Allow to cool to room temperature, then cover and refrigerate until chilled.

Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 5 cups water. Serve over ice.

*If you don't have time, you can skip the boiling process, but the end result will be slightly grainier.

Chicken Tortilla Soup

2010-03-09T18:49:00.000-08:00

Recipe and image from All Recipes

INGREDIENTS
2 large boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
10 corn tortillas
Vegetable oil

Toppings:

Avocado

Juice from a lime

Sour cream

Monterey Jack cheese

Cilantro

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After chicken has cooked through, remove from crockpot and shred. Place chicken back in slow cooker.

Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup and garnish with toppings.

Surprise Cupcakes

2010-03-09T14:48:00.000-08:00

Recipe from Stacie H.

INGREDIENTS
1 (18.25 ounce) pkg chocolate cake mix
1 (8 ounce) pkg cream cheese
1/3 cup sugar
1 egg
Dash of salt
1 cup semisweet chocolate chips
Vanilla frosting

DIRECTIONS
Make cake batter according to box. Fill paper cup tins half full. To prepare middle, mix cream cheese, sugar, egg, salt, and chocolate chips in another bowl. Drop a heaping teaspoonful of cream cheese mixture into cupcake tins. Bake at 350 for recommended time on cake box. Ice with vanilla frosting.

Streusel In-Between Pumpkin Cake

2010-03-09T13:50:00.000-08:00

Recipe from Afton W.

STREUSEL:
1/2 cup packed brown sugar
2 TBS flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1 TBS butter, softened

CAKE:
3 cup flour
2 tsp baking soda
1 TBS cinnamon
1 tsp salt
1 cup butter, softened
2 cup sugar
4 eggs
1 cup canned pumpkin
1 cup sour cream
1 tsp vanilla

FROSTING:
1 stick butter
1 1/2 cup powder sugar
1/4 cup cream cheese (2 oz)
1/2 tsp vanilla

DIRECTIONS
Preheat oven to 350. Grease 12-cup fluted tube cake pan and lightly flour. Stir all streusel ingredients together until crumbly; set aside.

Mix dry ingredients together; set aside. In large bowl, beat butter and sugar until creamy. Add eggs, 2 at a time, beating well. Beat in pumpkin, sour cream, and vanilla. Gradually add in flour mixture.

Spread half the batter in pan. Sprinkle streusel over batter, making sure streusel does not tough side of pan. Top with remaining batter, making sure batter layer touches side of pan.

Bake 58-62 minutes or until toothpick comes out clean. Cool 30 minutes; remove to cooling rack. Cool 2 hours then drizzle with frosting.

Caramel Tofee Fruit Dip

2010-03-09T13:37:00.000-08:00

Recipe and image from Our Best Bites

INGREDIENTS
1 (8 ounce) pkg cream cheese (you can use light)
3/4 cup light brown sugar
1/2 (10 ounce) bag heath toffee pieces
1/2 Tbsp vanilla

DIRECTIONS

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit (we prefer granny smith apples).

Cream Corn

2010-03-09T13:33:00.000-08:00

Recipe from Amanda W.

INGREDIENTS
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese

DIRECTIONS
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Memphis-Style Coleslaw

2010-03-09T13:06:00.001-08:00

Recipe and image from Our Best Bites

INGREDIENTS
1 cup mayonnaise
2 Tbsp Dijon or whole-grain mustard
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 heaping tsp Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp grated onion
2 tsp celery seed (this is essential)
1 16-oz. bag shredded cabbage with carrots
1/2 minced green bell pepper
1 carrot, peeled and grated

DIRECTIONS
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).

BBQ Pulled Pork Sandwiches

2010-03-09T12:57:00.000-08:00

Recipe and image from Our Best Bites

INGREDIENTS
3 pounds boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Liquid smoke
1 (14 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
Sandwich rolls (about 12)
Thick-cut dill pickle slices
Memphis-Style Coleslaw

DIRECTIONS
Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with seasonings and liquid smoke; place pork in your slow cooker. Add beef broth and cook on low for 8-10 hours, or until meat shreds easily.

When the roast is cooked, drain liquid and return to the slow cooker. Shred roast with two forks (it should fall apart easily). Pour bbq sauce over meat until it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.

When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.

Potato Soup

2010-03-09T12:03:00.000-08:00

Recipe and image adapted from All Recipes

INGREDIENTS
6 cups chicken broth
6 medium potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon white or black pepper
1/2 teaspoon hot pepper sauce (optional)
1/2 cup onion, chopped
1 clove garlic, minced
6 tablespoons butter
1/2 cup all-purpose flour
2 cups half-and-half cream (I use milk)

Toppings:
6-8 bacon strips, cooked and crumbled
Shredded Cheddar cheese
Chopped Green onion

DIRECTIONS
Combine the potatoes and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt, pepper, basil, and parsley.

In a separate saucepan, melt butter over medium-low heat. Saute onion and garlic in butter until tender. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Garnish with bacon, cheese, and green onion.

*We also like to add leftover ham or celery to this soup.

Baked Brown Rice

2010-03-09T12:00:00.000-08:00

Recipe and image from My Kitchen Cafe

INGREDIENTS
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

DIRECTIONS
Preheat the oven to 350 degrees. Combine the above ingredients in a 3-quart baking pan or casserole dish and cover tightly with aluminum foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. Makes about 3 1/2 cups cooked rice.

Variations:
Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 teaspoon of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 tablespoon sugar and 1/2 apple, finely diced.

Fantastic Frito Salad

2010-03-09T11:55:00.000-08:00

Recipe from Becca N.

INGREDIENTS
1 red pepper, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 large handful cilantro, chopped
1-2 tomatoes, chopped
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 (8 ounce) bottle Light Catalina dressing
1 bag Frito Chips, crunched

DIRECTIONS
Mix together veggies and dressing. Add chips immediately before serving. If you don't think you will eat the whole salad, save half the veggie mix and half the chips, and combine later when you are ready for more yumminess.

Taco Salad

2010-02-27T20:10:00.000-08:00

Recipe from Mom

INGREDIENTS
1 lb lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can ranch style beans
1 head iceberg/romaine lettuce, shredded
1 bag Doritos or tortilla chips, crushed
Ranch or Catalina salad dressing

Toppings:
Cheese
Tomatoes
Olives
Avocados
Red/green onion
Salsa
Sour cream

DIRECTIONS
Prepare the ground beef as directed by taco seasoning package. Add beans to meat and heat through; set aside.

Let each person build their own salad by layering chips, meat mixture, lettuce, and other desired toppings on a plate.

Better Than... Cake

2010-02-27T15:26:00.000-08:00

Recipe and image from All Recipes

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) Heath or Skor chocolate tofee bars, chopped
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
Bake cake according to package directions for a 9x13 inch pan. While cake is still very warm poke holes in top of cake with the end of a wooden spoon, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Death by Chocolate

2010-02-27T15:12:00.000-08:00

Recipe from Connie H.

INGREDIENTS
1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3-4 (1.4 ounce) Heath, Skor, or butterfinger bars

DIRECTIONS
Prepare brownies according to package directions. Let cool. Mix pudding according to package directions. In a glass trifle bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.

Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving. Refrigerate for several hours before serving.

Chocolate Scotcheroos

2010-02-27T15:01:00.000-08:00

Recipe from Misty B.

INGREDIENTS
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

DIRECTIONS
Place corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Lightly press mixture into 9 x 13 inch pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

*Make sure you remove the mixture from the stove as soon as it begins to reach a light boil, otherwise you'll end up with rock hard scotcheroos!

No Bake Cookies

2010-02-27T14:53:00.000-08:00

Recipe from Mom

INGREDIENTS
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
1 pinch salt
1/2 cup peanut butter
3 cups quick cooking oats

DIRECTIONS
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute. Add quick cooking oats, peanut butter, and vanilla; mix well. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool until hardened.

Cake Mix Cookies

2010-02-27T14:34:00.000-08:00

Recipe from Mom

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cake mix, eggs and oil, then mix until well blended. Stir in chocolate chips. Drop by rounded spoonfuls onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

*Use your imagination for other cookie combinations. My personal favorite is a chocolate cake mix with peanut butter chips!

Fruit Dip

2010-02-27T14:15:00.000-08:00

Recipe from Deborah T.

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme

DIRECTIONS
Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly. Serve with fresh fruit.

*Add a couple drops of food coloring to give it a fun color.

Broccoli Salad

2010-02-27T14:01:00.000-08:00

Recipe from Julie M.

INGREDIENTS
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
10 slices bacon, cooked and crumbled
1 cup sunflower seeds
1 cup mayonnaise
1/4 c sugar
2 tablespoons red or white wine vinegar

Directions
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.

Before serving, toss salad with crumbled bacon and sunflower seeds.

Baked Potato Bar

2010-02-27T13:04:00.000-08:00

INGREDIENTS

8 medium baking potatoes
2 Tbsp olive oil
Kosher salt

Potato Bar Toppings:
Butter

Salt and Pepper
Sour cream
Chives, chopped
Cheddar cheese, grated
Bacon, crumbled
Olives, sliced
Chicken, cooked and cubed
Vegetables, steamed
Chili
Cheese sauce
Alfredo sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Scrub the potatos and pierce the skins several times with a fork. Lightly rub the skins with olive oil, then sprinkle with salt.

Place the potatos in the preheated oven, and bake for 60-90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with desired toppings.

*For a softer potato skin, wrap the potato in aluminum foil before placing in the oven. If baking several potatoes at the same time, try to find potatoes that are similar in size.

Chicken Pot Pie

2010-02-24T18:35:00.000-08:00

Recipe adapted from All Recipes

INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 1/2 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)

In a large pot combine chicken, carrots, and potato. Add water to cover and boil for 15 minutes. Add peas during last 3 minutes of boiling. Remove from heat, drain and set aside. Shred chicken.

In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.

Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Variation: My husband prefers a biscuit topping instead of using pie crusts so often I will just pour the chicken mixture into a greased casserole dish and cover with this biscuit topping:

1 cups flour
1 1/2 tsp baking powder
3 Tbsp vegetable oil
1/3 cup milk
1/2 tsp salt

Measure dry ingredients into bowl. Pour oil and milk into measuring cup; pour in all at once into flour mixture. Stir until mixture cleans side of bowl and forms ball. Roll out and put over chicken pot pie. Bake 15-20 minutes or until top is golden brown.

Garden Pasta Salad

2010-02-24T11:49:00.000-08:00

INGREDIENTS
1 (16 ounce) package uncooked tri-color spiral pasta
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup cheese, cubed
1/2 cup cherry tomatoes, cut in half
1/2 cup chopped green bell pepper
1/2 cup thinly sliced carrots

Optional Add-Ins:
Ham or pepperoni
Cucumber, sliced
Olives, sliced
Broccoli florets
Red onion, diced

DIRECTIONS
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.

Combine cooled pasta and remaining ingredients together in a large bowl. Pour Italian dressing over pasta and mix well. Chill for one hour before serving.

Sweet Dinner Rolls

2010-02-23T20:40:00.000-08:00

Recipe from All Recipes

INGREDIENTS
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

DIRECTIONS
In the bowl of your KitchenAid combine water, milk, 1 Tbsp of sugar, and yeast. Let stand about 10 minutes. Meanwhile, combine remaining sugar with other dry ingredients in a medium bowl. Once your yeast is bubbly, add egg and butter to the mixture. With the dough hook attached to your mixer, gradually add dry ingredients. Mix for 3 to 5 minutes using the lowest 2 speeds, until the dough is smooth and elastic. Let rise until double in size (about 1 hour).

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise another 1 hour. Meanwhile, preheat oven to 350 degrees F (200 degrees C). Bake in preheated oven for 10 to 15 minutes, until golden.

Perfect Playdough

2010-02-22T12:09:00.000-08:00

Recipe from Family Fun

INGREDIENTS
2 cups white flour
2 cups water, tinted with food coloring (about 1 1/4 to 1 1/2 teaspoons)
1 cup salt
2 tablespoons vegetable oil
1 tablespoon cream of tartar
Plastic gloves (optional)

DIRECTIONS
Combine all the ingredients in a saucepan and cook over medium heat, stirring constantly, until the mixture holds together, about 5 minutes.

Remove the pan from the heat and set it aside until the dough is cool enough to touch, about 5 minutes. Turn the clay onto a waxed-paper-lined countertop and knead it for 2 to 3 minutes.
Once the dough is completely cool, pack it in airtight containers in the refrigerator. Makes 3 cups.

*If you want to create multiple colors, leave the water untinted, then divide the finished dough into balls and knead food coloring into each. You can change colors by kneading together balls of different hues.

Baked Creamy Chicken Taquitos

2010-02-22T12:04:00.001-08:00

Recipe and image from Our Best Bites

INGREDIENTS
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

DIRECTIONS

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip 'em in salsa, sour cream, guacamole, or this dressing.

Amazing Apricot Chicken

2010-02-22T11:59:00.000-08:00

INGREDIENTS
8 boneless, skinless chicken breasts
1 (8 ounce) bottle Russian salad dressing
1 cup apricot jam
1 pkg dry onion soup mix

DIRECTIONS
Place chicken in greased 9x13-inch baking pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 degrees for 1 hour. Makes 8 servings.

Frozen Lemon Pie

2010-02-22T11:45:00.000-08:00

INGREDIENTS
2 (9 inch) prepared graham cracker crusts
1/2 gallon vanilla ice cream, softened
1 (6 ounce) can frozen lemonade concentrate
1 (8 ounce) container frozen whipped topping, thawed
Juice and zest from 1 lemon

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
In a large bowl, mix the ice cream, lemonade and whipped topping until creamy. Spread mixture into pie crusts, then place in freezer overnight or for several hours. Makes 8 servings.

Too Much Chocolate Cake

2010-02-22T11:38:00.000-08:00

Recipe from All Recipes

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1-2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour before inverting onto a plate. If desired, dust the cake with powdered sugar or your favorite frosting.

Satiny Chocolate Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides

Crepes

2010-02-22T11:32:00.000-08:00

Recipe adapted from Alton Brown

INGREDIENTS
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
2 tablespoons melted butter

1/4 tsp salt
Butter, for coating the pan

*Sweet Variation: Add 2 tablespoons sugar, 1 teaspoon vanilla extract

DIRECTIONS
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.