Saturday, December 12, 2009
Cookie Monster
A nice picture of each type of goodies that I made this year for Christmas goodies. Going from left to right starting in the top left hand corner: Chocolate Crinkle, Lemon Square, Cheese Marbled Brownie, Banana Spice Cookie, Fudge, Christmas Sandie, Butterscotch Cranberry Brownie, and White Chocolate Cherry Shortbread. Recipes follow except for the fudge recipe...I used the one on the back of the marshmellow creme jar!!!
Chocolate Crinkles
Ingredients
4 eggs
1-3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup powdered sugar
Directions
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I used a half tablespoon to measure out the cookie dough.
from bhg.com
4 eggs
1-3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup powdered sugar
Directions
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I used a half tablespoon to measure out the cookie dough.
from bhg.com
Butterscotch Cranberry Brownies
Ingredients
3/4 cup butter or margarine
2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh (or frozen) cranberries, rinsed and large ones cut in half
1/2 an 11 oz package butterscotch chips
Directions
Cream butter and sugar. Add eggs and vanilla. Mix in flour, salt, baking powder and blend well. Fold in cranberries. Spread evenly in lightly greased 9x13 pan. Sprinkle chips on top and lightly press into dough. Bake for 30 minutes at 350 degrees (may take longer if cranberries are frozen). Cool, then cut into squares and enjoy!
from mom ;)
3/4 cup butter or margarine
2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh (or frozen) cranberries, rinsed and large ones cut in half
1/2 an 11 oz package butterscotch chips
Directions
Cream butter and sugar. Add eggs and vanilla. Mix in flour, salt, baking powder and blend well. Fold in cranberries. Spread evenly in lightly greased 9x13 pan. Sprinkle chips on top and lightly press into dough. Bake for 30 minutes at 350 degrees (may take longer if cranberries are frozen). Cool, then cut into squares and enjoy!
from mom ;)
Lemon Squares
Ingredients - Crust
1/4 tsp salt
2 cups flour
1/2 c powdered sugar
1 cup (2 sticks) margarine, melted
Directions - Crust
Mix together, press into bottom of 9x13 inch pan. Bake for about 15 minutes at 350 degrees, until crust just starts to brown. Take out of oven.
Ingredients - Filling
4 eggs, beaten
2 c sugar
4 Tbsp flour
6 Tbsp fresh lemon juice--it HAS to be fresh!!!
Directions - Filling
5 minutes before crust is done, mix these ingredients together, adding lemon juice after all others mixed together. Pour this mixture over hot crust, return to oven and bake for 20-25 minutes, until slightly brown on top. Remove from oven and immediately sprinkle with powdered sugar. Cut around edges with still hot--right after sprinkling with powdered sugar. Cool well, or as long as you can wait, at least 15 minutes, longer is better but usually no one can wait longer. Cut into squares and enjoy!!
from mom ;)
1/4 tsp salt
2 cups flour
1/2 c powdered sugar
1 cup (2 sticks) margarine, melted
Directions - Crust
Mix together, press into bottom of 9x13 inch pan. Bake for about 15 minutes at 350 degrees, until crust just starts to brown. Take out of oven.
Ingredients - Filling
4 eggs, beaten
2 c sugar
4 Tbsp flour
6 Tbsp fresh lemon juice--it HAS to be fresh!!!
Directions - Filling
5 minutes before crust is done, mix these ingredients together, adding lemon juice after all others mixed together. Pour this mixture over hot crust, return to oven and bake for 20-25 minutes, until slightly brown on top. Remove from oven and immediately sprinkle with powdered sugar. Cut around edges with still hot--right after sprinkling with powdered sugar. Cool well, or as long as you can wait, at least 15 minutes, longer is better but usually no one can wait longer. Cut into squares and enjoy!!
from mom ;)
Crispy Chocolate Chewies
Ingredients
1 18.25-ounce package German chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg, slightly beaten
3/4 cup crisp rice cereal
1/4 cup flaked coconut
1 cup purchased coconut-pecan frosting
Flaked coconut, toasted
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk, and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
3. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.
TO STORE: Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and sprinkle with coconut before serving.
from bhg.com
1 18.25-ounce package German chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg, slightly beaten
3/4 cup crisp rice cereal
1/4 cup flaked coconut
1 cup purchased coconut-pecan frosting
Flaked coconut, toasted
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk, and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
3. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.
TO STORE: Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and sprinkle with coconut before serving.
from bhg.com
White Chocolate Cherry Shortbread
Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I used a teaspoon to measure out the dough...makes it much easier to get the dough divided out.
from bhg.com
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I used a teaspoon to measure out the dough...makes it much easier to get the dough divided out.
from bhg.com
Banana Spice Cookies
Ingredients
1/2 cup shortening (butter or margarine softened)
1 cup packed brown sugar
2 eggs
1 cup mashed bananas (about 2)
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
Directions
Mix shortening, sugar, eggs and bananas. Stir in remaining ingredients. Cover; chill about 1 hour. Heat oven to 375 degrees. Drop dough by rounded teaspoons about 2 inches apart onto lightly greased baking sheet. Bake 8-10 minutes; cool. Frost with Lemon Butter Icing. Makes about 3 1/2 dozen cookies.
Lemon Butter Frosting
1/3 cup soft butter or margarine
3 cups powdered sugar
2 tbls lemon juice
1/2 tsp grated lemon peel
Blend butter and sugar; stir in lemon juice and peel. Beat until smooth and of spreading consistency.
from mom ;)
1/2 cup shortening (butter or margarine softened)
1 cup packed brown sugar
2 eggs
1 cup mashed bananas (about 2)
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
Directions
Mix shortening, sugar, eggs and bananas. Stir in remaining ingredients. Cover; chill about 1 hour. Heat oven to 375 degrees. Drop dough by rounded teaspoons about 2 inches apart onto lightly greased baking sheet. Bake 8-10 minutes; cool. Frost with Lemon Butter Icing. Makes about 3 1/2 dozen cookies.
Lemon Butter Frosting
1/3 cup soft butter or margarine
3 cups powdered sugar
2 tbls lemon juice
1/2 tsp grated lemon peel
Blend butter and sugar; stir in lemon juice and peel. Beat until smooth and of spreading consistency.
from mom ;)
Cheese Marbled Brownies
Ingredients
1 cup semisweet chocolate pieces (6 ounces)
6 tablespoons butter or margarine
1/3 cup honey
3 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 8-ounce package cream cheese, softened
1/2 cup sugar
Dash salt
1/2 cup chopped walnuts
Directions
1. Grease a 9x9x2-inch baking pan; set aside. In a medium saucepan melt chocolate pieces and butter or margarine over low heat, stirring constantly. Cool slightly. Stir in honey, 2 of the eggs, and vanilla until combined. Add flour and baking powder, stirring just until flour is moistened. Pour half of the batter into prepared pan. Bake in a 350 degree F oven for 10 minutes.
2. Meanwhile, in mixing bowl beat together cream cheese and sugar. Beat in remaining egg and the salt. Stir in nuts. Pour mixture over partially baked layer. Spoon remaining chocolate batter over filling. Using a knife, cut through batters to marble. Bake for 30 to 35 minutes more or until a toothpick inserted near center comes out clean. Cool; cut into bars. Makes 24 brownies.
Christmas Sandies
Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 cups flour
1 cup finely chopped dried cranberries
2 tsp finely shredded lemon peel
White, red and green sprinkles
Directions
1. Preheat oven to 350 degrees F. Line pan with parchment paper (or lightly grease with cooking spray); set aside. beat butter with an electric mixer on medium to high speed for 30 seconds. Aff powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).
2. Shape mixture into 1/2, 3/4, or 1 inch balls. Roll dough balls in sprinkles. Arrange balls 1 inch part on prepared cookie sheets.
3. Bake in the preheated oven for 10 minutes for 1/2 inch balls, 13 minutes for 3/4 inch balls, or 15 minutes for 1 inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool Makes about 144 1/2 inch cookies, 72 3/4 inch cookies, or 36 1 inch cookies.
I used a teaspoon to measure out my cookie dough and cooked them for 10 minutes.
from bhg.com
1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 cups flour
1 cup finely chopped dried cranberries
2 tsp finely shredded lemon peel
White, red and green sprinkles
Directions
1. Preheat oven to 350 degrees F. Line pan with parchment paper (or lightly grease with cooking spray); set aside. beat butter with an electric mixer on medium to high speed for 30 seconds. Aff powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).
2. Shape mixture into 1/2, 3/4, or 1 inch balls. Roll dough balls in sprinkles. Arrange balls 1 inch part on prepared cookie sheets.
3. Bake in the preheated oven for 10 minutes for 1/2 inch balls, 13 minutes for 3/4 inch balls, or 15 minutes for 1 inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool Makes about 144 1/2 inch cookies, 72 3/4 inch cookies, or 36 1 inch cookies.
I used a teaspoon to measure out my cookie dough and cooked them for 10 minutes.
from bhg.com
Sunday, October 25, 2009
Pumpkin Spice Whoopies
I made these for dessert tonight and they are delicious!!! And using the tablespoon to drop them onto the pan really works. Use the wax paper though because they come out prettier. I also did use about 2 1/2 tbls of filling for each whoopie...might I say again delicious!!! And super easy!!!
Ingredients
1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see recipe below)
Directions
1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.
from bhg.com
Ingredients
1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see recipe below)
Directions
1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.
from bhg.com
Pumpkin Pancakes and Spiced Syrup
I also made these this morning...we had a big can of pumpkin...I still have enough left to make pumpkin bread and/or pumpkin fudge!!!
Pumpkin Pancakes
Ingredients
2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil
Directions
1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).
3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
Spiced Syrup
Ingredients
1 cup maple-flavored syrup
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice or nutmeg
Directions
1. In a small saucepan combine syrup, margarine or butter, cinnamon, and allspice or nutmeg. Bring to boiling over medium-high heat; boil for 2 minutes.
2. Remove from heat; beat with a wire whisk until well combined. Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1 cup.
both from bhg.com
Pumpkin Pancakes
Ingredients
2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil
Directions
1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).
3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
Spiced Syrup
Ingredients
1 cup maple-flavored syrup
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice or nutmeg
Directions
1. In a small saucepan combine syrup, margarine or butter, cinnamon, and allspice or nutmeg. Bring to boiling over medium-high heat; boil for 2 minutes.
2. Remove from heat; beat with a wire whisk until well combined. Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1 cup.
both from bhg.com
Friday, September 25, 2009
Fresh Tomato and Arugula Pasta
Here's another amazing recipe from bhg.com. I used spinich instead of the arugula, added some chicken (which I just cubed and boiled first) and I added the crushed red peppers. Very yummy and easy to make.
Ingredients
2-2/3 cups dried ziti or mostaccioli (8 ounces)
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
4 to 6 medium tomatoes, seeded and coarsely chopped (3 cups)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon crushed red pepper (optional)
4 cups arugula and/or spinach, coarsely chopped
1/4 cup pine nuts or slivered almonds, toasted
1/4 cup crumbled Gorgonzola or Parmesan cheese
Directions
1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
4. Fresh Tomato and Arugula Pasta with Chicken: Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula.
Ingredients
2-2/3 cups dried ziti or mostaccioli (8 ounces)
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
4 to 6 medium tomatoes, seeded and coarsely chopped (3 cups)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon crushed red pepper (optional)
4 cups arugula and/or spinach, coarsely chopped
1/4 cup pine nuts or slivered almonds, toasted
1/4 cup crumbled Gorgonzola or Parmesan cheese
Directions
1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
4. Fresh Tomato and Arugula Pasta with Chicken: Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula.
Monday, June 1, 2009
Surf and Turf Burgers
Amazing burger recipe!!! I just used precooked shrimp from the frozen seafood section, thawed them out and cut them up. I also made 6 burgers instead of 4 and they were plenty big enough.
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
1 small shallot, minced
1 teaspoon purchased red curry paste (I found this at Sunflower Market)
1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
1-1/2 pounds lean ground beef
4 ounces peeled and cooked baby shrimp, chopped
2 tablespoons snipped fresh dill (1 tablespoon dried dill works fine)
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 large onion or sesame Kaiser rolls, split
Lettuce (optional)
Sliced tomatoes (optional)
Sweet pickle slices (optional)
Directions
1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.
From bhg.com
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
1 small shallot, minced
1 teaspoon purchased red curry paste (I found this at Sunflower Market)
1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
1-1/2 pounds lean ground beef
4 ounces peeled and cooked baby shrimp, chopped
2 tablespoons snipped fresh dill (1 tablespoon dried dill works fine)
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 large onion or sesame Kaiser rolls, split
Lettuce (optional)
Sliced tomatoes (optional)
Sweet pickle slices (optional)
Directions
1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.
From bhg.com
Skillet Chicken and Vegetables on Cheese Toast
The original recipe didn't have the chicken in it but in order to make this a meal I added the chicken.
Ingredients
8 slices rustic wheat bread (wheat french bread works just fine)
1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
1 8-oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 Tbsp. olive oil
4 oz. soft goat cheese (chevre)
1 chicken breast, cubed
Basil, fresh or dried
Directions
1. Preheat broiler. Place bread on baking sheet; set aside.
2. In large skillet cook chicken, garlic and basil in hot oil until chicken is no longer pink. Add in carrots, mushrooms, and onion cooking over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender stirring once. Sprinkle with salt and pepper.
3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.
4. On plates, top cheese toast with chicken and vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.
Original recipe from bhg.com
Ingredients
8 slices rustic wheat bread (wheat french bread works just fine)
1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
1 8-oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 Tbsp. olive oil
4 oz. soft goat cheese (chevre)
1 chicken breast, cubed
Basil, fresh or dried
Directions
1. Preheat broiler. Place bread on baking sheet; set aside.
2. In large skillet cook chicken, garlic and basil in hot oil until chicken is no longer pink. Add in carrots, mushrooms, and onion cooking over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender stirring once. Sprinkle with salt and pepper.
3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.
4. On plates, top cheese toast with chicken and vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.
Original recipe from bhg.com
Pork Chops with Black Bean Salsa
The salsa may sound a little strange when you read the recipe but this was a surprisingly good meal. I had to google the recipe for corn relish...and I'm not sure where that recipe went so when I find it I'll attach it to this recipe.
Ingredients
4 pork loin chops, cut 1-1/4 inches thick
1 teaspoon Jamaican jerk or Cajun seasoning
1/8 teaspoon black pepper
2/3 cup corn relish
1/2 of a 15-ounce can black beans, rinsed and drained
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
Dairy sour cream (optional)
Directions
1. Preheat broiler. Trim fat from meat. Rub seasoning and pepper onto both sides of chops. Place pork chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 16 to 20 minutes or until done (160 degrees F), turning meat over after half the broiling time.
2. Meanwhile, for salsa, in a bowl combine corn relish, beans, lime juice, and cumin. Serve chops with salsa and, if desired, a spoonful of sour cream.
3. Makes 4 servings
From bhg.com
Ingredients
4 pork loin chops, cut 1-1/4 inches thick
1 teaspoon Jamaican jerk or Cajun seasoning
1/8 teaspoon black pepper
2/3 cup corn relish
1/2 of a 15-ounce can black beans, rinsed and drained
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
Dairy sour cream (optional)
Directions
1. Preheat broiler. Trim fat from meat. Rub seasoning and pepper onto both sides of chops. Place pork chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 16 to 20 minutes or until done (160 degrees F), turning meat over after half the broiling time.
2. Meanwhile, for salsa, in a bowl combine corn relish, beans, lime juice, and cumin. Serve chops with salsa and, if desired, a spoonful of sour cream.
3. Makes 4 servings
From bhg.com
Chicken Flautas with Black Beans
This one is good for something different than tacos and burritos for mexican food night. Since I'm not a fan of frying things at all (I always make a huge mess and get splattered one too many times) I baked these and they were really good that way. I made guacamole to go along with them as well...which is always better than store bought stuff They also taste great dipped in sour cream and salsa. I also got 8 flautas out of this recipe and used canned chicken instead of cooking a chicken breast.
Ingredients
6 10-inch flour tortillas
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tsp. cooking oil
2 cups shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/2 cup bottled salsa
1/2 cup shredded Mexican cheese blend (2 ozs.)
2 Tbsp. snipped fresh cilantro
Cooking oil for frying
3 cups shredded lettuce
Purchased guacamole (optional)
Bottled salsa (optional)
Dairy sour cream (optional)
Cilantro leaves (optional)
Directions
1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
3. For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.
5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.
6. Baked Flautas: Prepare filling and shape flautas as directed. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.
7. Make-Ahead Directions: Prepare filling and shape flautas as directed. Cover; chill for up to 24 hours. Fry or bake as directed. Makes 6 flautas.
From bhg.com
Ingredients
6 10-inch flour tortillas
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tsp. cooking oil
2 cups shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/2 cup bottled salsa
1/2 cup shredded Mexican cheese blend (2 ozs.)
2 Tbsp. snipped fresh cilantro
Cooking oil for frying
3 cups shredded lettuce
Purchased guacamole (optional)
Bottled salsa (optional)
Dairy sour cream (optional)
Cilantro leaves (optional)
Directions
1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
3. For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.
5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.
6. Baked Flautas: Prepare filling and shape flautas as directed. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.
7. Make-Ahead Directions: Prepare filling and shape flautas as directed. Cover; chill for up to 24 hours. Fry or bake as directed. Makes 6 flautas.
From bhg.com
Beef Salad with Potato Crisps
I really like this one...I used apricot preserves, olive oil, red wine vinegar, beef, carrots, green onions and cheddar cheese and it tasted delicious. It claims to only be 2 servings but it's really 4. But to make sure there are enough potato crisps (since they're the best part) I would use at least 2 potatoes.
Ingredients
1 medium potato
Nonstick spray coating
Garlic salt, onion salt, or salt
3 tablespoons chutney, snipped; apricot preserves; or orange marmalade
2 tablespoons olive oil or salad oil
2 tablespoons red wine vinegar, balsamic vinegar, or cider vinegar
1 tablespoon water
1/8 teaspoon pepper
3 cups torn mixed greens
6 ounces sliced cooked beef or pork, cut into 1/2-inch-wide strips (about 1 cup)
2 medium carrots, cut into julienne strips (1 cup), or 1 cup jicima cut into julienne strips
2 green onions, sliced (1/4 cup), or 2 tablespoons chopped onion
1/4 cup shredded cheddar, Colby, or Cojack cheese (1 ounce)
Directions
1. For potato crisps, cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 degree F 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together the chutney, apricot preserves, or orange marmalade; olive oil or salad oil; red wine vinegar, balsamic vinegar, or cider vinegar; water; and pepper. Let stand at room temperature at least 20 minutes.
3. Divide mixed greens evenly among 2 individual plates. Arrange the potato crisps, beef or pork strips, carrot or jicama strips, onion, and cheese on top. Stir dressing; drizzle over salads. Makes 2 servings.
From bhg.com
Ingredients
1 medium potato
Nonstick spray coating
Garlic salt, onion salt, or salt
3 tablespoons chutney, snipped; apricot preserves; or orange marmalade
2 tablespoons olive oil or salad oil
2 tablespoons red wine vinegar, balsamic vinegar, or cider vinegar
1 tablespoon water
1/8 teaspoon pepper
3 cups torn mixed greens
6 ounces sliced cooked beef or pork, cut into 1/2-inch-wide strips (about 1 cup)
2 medium carrots, cut into julienne strips (1 cup), or 1 cup jicima cut into julienne strips
2 green onions, sliced (1/4 cup), or 2 tablespoons chopped onion
1/4 cup shredded cheddar, Colby, or Cojack cheese (1 ounce)
Directions
1. For potato crisps, cut potato into 1/8-inch-thick slices. Spray a baking sheet with non-stick coating. Arrange potato slices in a single layer on baking sheet and lightly sprinkle them with garlic salt, onion salt or salt. Bake in a 450 degree F 20 minutes or until crisp and golden brown. Remove from baking sheet. Cool 10 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together the chutney, apricot preserves, or orange marmalade; olive oil or salad oil; red wine vinegar, balsamic vinegar, or cider vinegar; water; and pepper. Let stand at room temperature at least 20 minutes.
3. Divide mixed greens evenly among 2 individual plates. Arrange the potato crisps, beef or pork strips, carrot or jicama strips, onion, and cheese on top. Stir dressing; drizzle over salads. Makes 2 servings.
From bhg.com
Apple Butter Banana Bread
Another great recipe from bhg.com!!! This one's good when you use some of the leftover apple butter to spread on the bread! Yum!
Ingredients
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 slightly beaten eggs
3/4 cup sugar
1/2 cup mashed ripe banana (2 small)
1/2 cup apple butter
1/4 cup canola or cooking oil
Directions
1. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Make a well in center of the flour mixture; set aside.
2. In a medium bowl combine eggs, sugar, banana, apple butter, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan.
3. Bake in a 350 degree oven about 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes: 1 loaf (16 servings)
Ingredients
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 slightly beaten eggs
3/4 cup sugar
1/2 cup mashed ripe banana (2 small)
1/2 cup apple butter
1/4 cup canola or cooking oil
Directions
1. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Make a well in center of the flour mixture; set aside.
2. In a medium bowl combine eggs, sugar, banana, apple butter, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan.
3. Bake in a 350 degree oven about 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes: 1 loaf (16 servings)
Friday, January 16, 2009
Cajun Pot Roast with Maque Choux
This is a recipe from bhg.com. I find a lot of my recipes from there and I love it!!! I have made a few changes to the original recipe but they make it better!
Ingredients
1 2-2.5 lb boneless beef chuck roast
1 tbls cajun seasoning
1 10 oz package frozen whole kernel corn
1 large green pepper, chopped
1 medium onion, chopped
1 tsp sugar
1/2 tsp bottled hot pepper sauce
1/8 tsp ground black pepper
1 14.5 oz can diced tomatoes, undrained
Rice
Sour Cream
Directions
1. Trim fat from meat. Sprinkle cajun seasoning evenly over all sides of the meat; rub in with your fingers. If n exessary, cut meat to fit into a 3.5 to 4.5 quart slow cooker.
2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
3. Cover; cook on low heat setting for 8-10 hours or on high-heat setter for 4-5 hours.
4. Cook rice according to directions.
5. Remove meat from cooker. Drain vegetables. You can either discard the cooking liquid or keep it to pour on the meat and/or rice. Mix desired amount of sour cream into the vegetables. Serve meat with vegetables. Makes: 6 servings.
Ingredients
1 2-2.5 lb boneless beef chuck roast
1 tbls cajun seasoning
1 10 oz package frozen whole kernel corn
1 large green pepper, chopped
1 medium onion, chopped
1 tsp sugar
1/2 tsp bottled hot pepper sauce
1/8 tsp ground black pepper
1 14.5 oz can diced tomatoes, undrained
Rice
Sour Cream
Directions
1. Trim fat from meat. Sprinkle cajun seasoning evenly over all sides of the meat; rub in with your fingers. If n exessary, cut meat to fit into a 3.5 to 4.5 quart slow cooker.
2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
3. Cover; cook on low heat setting for 8-10 hours or on high-heat setter for 4-5 hours.
4. Cook rice according to directions.
5. Remove meat from cooker. Drain vegetables. You can either discard the cooking liquid or keep it to pour on the meat and/or rice. Mix desired amount of sour cream into the vegetables. Serve meat with vegetables. Makes: 6 servings.
Friday, January 9, 2009
Pork Lo Mein
This is a quick and easy, not to mention yummy recipe! Enjoy!
Ingredients
2 packages ramen soup (pork preferably)
2 pork chops
Broccoli florets (frozen or fresh)
Soy Sauce
Water
Cooking oil
Directions
1. Heat oil in medium sized pan at medium high heat. Meanwhile, cut up the pork chops into small bite size pieces. Add pork to oil and cook until done.
2. If desired, crunch up noodles in ramen packets, this makes it more managable to eat. Add noodles and dry soup mix from both packages to the pan. Turn heat down to medium-low.
3. Add broccoli, the amount is up to you, and soy sauce, amount is also up to you.
4. Add enough water to cover all the noodles. Stir and cover. Cook for 7-10 minutes or until noodles are tender, stirring occasionally.
Enjoy with egg rolls! This makes about 4 servings.
Ingredients
2 packages ramen soup (pork preferably)
2 pork chops
Broccoli florets (frozen or fresh)
Soy Sauce
Water
Cooking oil
Directions
1. Heat oil in medium sized pan at medium high heat. Meanwhile, cut up the pork chops into small bite size pieces. Add pork to oil and cook until done.
2. If desired, crunch up noodles in ramen packets, this makes it more managable to eat. Add noodles and dry soup mix from both packages to the pan. Turn heat down to medium-low.
3. Add broccoli, the amount is up to you, and soy sauce, amount is also up to you.
4. Add enough water to cover all the noodles. Stir and cover. Cook for 7-10 minutes or until noodles are tender, stirring occasionally.
Enjoy with egg rolls! This makes about 4 servings.
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