Wednesday, October 31, 2012

Brain Hemorrhage

Ingredients: 1 1/2 oz. peach schnapps 1 1/2 oz. Bailey's Irish cream dash of grenadine
Preparation: Pour peach schnapps into a glass. Slowly add the Bailey's Irish cream and top with a dash of grenadine. Great visual effects!

Tuesday, October 30, 2012

Molten Caramel Apple Cake

• 2 tablespoons cinnamon graham cracker crumbs • 2 eggs • 1/4 cup packed brown sugar • 1/3 cup caramel ice cream topping • 3 tablespoons flour • 1 small apple peeled and chopped • Powdered Sugar
Heat oven to 450°F. Spray bottoms and sides of 2 custard cups or ramekins with baking spray. Sprinkle cracker crumbs onto bottom and around side of each cup. In large bowl, beat eggs with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully—cakes can over bake quickly. Remove from cookie sheet. Let stand 3 minutes. Run small knife along sides of cakes to loosen. Immediately place plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm. Yield 2. adaped from Betty Crocker

Monday, October 29, 2012

Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

1/2 cup all-purpose flour 2 large eggs 1/4 cup plus 1 Tbs. Dijon mustard 3 cups pretzels (not low-sodium) 3 boneless, skinless chicken breast halves (about 1-1/2 lb.) Freshly ground black pepper 1/2 cup mayonnaise 2 Tbs. finely chopped fresh dill 1 tsp. honey 1/2 cup vegetable oil ________________________________________
Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order. Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes. Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside. Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken. Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.

Sunday, October 28, 2012

Pink Lemonade Pie

Ingredients: Crust: 100 Ritz Crackers, crushed (3-4 sleeves of crackers) 1/2 c. powdered sugar 2/3 c. butter, melted Filling: 1 can (14 oz) sweetened condensed milk 1 can (6 oz) pink lemonade concentrate, thawed 1 (12 oz) tub frozen whipped topping, thawed red food coloring (To make it a little more pink)
Instructions: For the Crust: Mix cracker crumbs and powdered sugar together until well blended. Add melted butter and stir until mixture is crumbly and sticks together. Press 2/3 of it in the bottom of a 9x13 baking dish. Set the remaining 1/3 of the crumb mixture aside. For the Filling: Combine sweetened condensed milk and lemonade, whisk together. Fold in whipped topping and food coloring. Pour into prepared Ritz crust. Spread evenly. Top with crumb mixture. Freeze for a couple of hours. When ready to serve, take from the freezer, let sit on the counter for 3-5 minutes or until you can cut pie. Serve immediately. Store any leftovers in freezer immediately. Source: Better Than Burgers

Saturday, October 27, 2012

Vampire Kiss Martini

Serves 1 Ingredients: 1 part raspberry liqueur, such as Chambord 1 part vodka, such as Absolut 1 part Champagne, such as Korbel wax teeth, candy corn, licorice, and/or blood orange slice, for garnish
Directions: 1. Layer raspberry liqueur, vodka, and Champagne in a fluted or martini glass. 2. Garnish with wax teeth, candy corn, licorice, and/or blood orange slice. Sandra Lee Semi-Homemade The Complete Cookbook

Friday, October 26, 2012

Chicken Noodle Casserole

1 package of egg noodles (I used medium) 6 tablespoons butter ½ small onion, chopped 1-10 oz package of mushrooms, sliced (I used baby bellas) ¼ cup flour 2 garlic cloves, minced 3 cups low sodium chicken broth 1 - 16 ounce container of sour cream 4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded) 1 teaspoon chopped parsley 1 teaspoon fresh chopped thyme salt pepper Topping 2 tablespoons butter, melted 1 cup breadcrumbs (I used Panko) ½ cup Parmesan cheese, grated 1 teaspoon fresh chopped parsley Preheat the oven to 350. Bring water to a boil in a Dutch oven. Add salt and cook noodles until al dente. Drain and set aside in colander.
Melt 2 tablespoons of better in a Dutch oven over medium heat. Add the onions and cook until lightly browned, about 5 minutes. Add the mushrooms, ½ teaspoons salt and some pepper. Cook until most of the water has evaporated out of the mushrooms. Stir in the remaining 4 tablespoons of butter and let it melt. Add the flour and stir until it becomes lightly browned, about 2 minutes. Add the garlic and cook about 30 seconds. Gradually whisk in broth and sour cream. Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken. Stir in the chicken, noodles, parsley & thyme. Season with salt and pepper if desired. Transfer the filling into a greased 3-quart baking dish while you prepare the topping. To make the topping: Mix all the topping ingredients in a bowl and sprinkle on top of the casserole. Bake until browned and bubbly, about 30 minutes. Let cool for about 5 minutes before serving. Recipe from Lisa @ The Cutting Edge of Ordinary

Thursday, October 25, 2012

Meatloaf Cakes

Ingredients • For the meatloaf cakes: • 1 1/2 pounds ground beef • 4 slices bread, crumbled into small pieces or 3/4 cup dried breadcrumbs • 1 large egg • 1/4 cup chopped onion • 1/4 cup lemon juice • 2 teaspoons seasoned salt • • For the sauce: • 1/4 cup ketchup • 1/4 cup brown sugar • 1 teaspoon dry mustard • 1/4 teaspoon ground cloves • 1/4 teaspoon ground allspice Yields: 6 small meatloaf cakes (3 to 6 servings)
Preparation For the meatloaf cakes: Heat oven to 350ºF. In a large mixing bowl, combine the ground beef, crumbled bread or breadcrumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce. In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to the oven. Continue to bake until the meatloaf cakes read 165ºF in the center when tested with an instant-read thermometer, about 20 more minutes. If desired, serve with scalloped potatoes and steamed vegetables. Pass additional sauce separately. Recipe courtesy of Ann Romney

Wednesday, October 24, 2012

Old Spaghetti Factory Garlic Mizithra

1 gallon water 1 cup mushrooms 2 tbsp. chopped bacon 3 tsp. chopped garlic 4 oz. browned butter *recipe follows 8 oz. dry spaghetti 1/2 cup Mizithra Cheese Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes. While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes. When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well. Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately. Serves 2
*Browned Butter recipe: 1/2 cup butter (one stick - 1/4 lb) Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides. Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat. Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment. Source: Old Spaghetti Factory

Tuesday, October 23, 2012

Beef and Bean Enchilada Casserole

Yield: 6 to 8 servings Prep Time: 25 min Cook Time: 40 min Ingredients: 1/2 pound lean ground beef 1/2 cup chopped sweet onion (about 1/2 medium) 1 teaspoon chili powder 1/2 teaspoon ground cumin One 15-ounce can pinto beans, drained and rinsed One 4-ounce can diced green chiles 8 ounces sour cream (light is fine) 2 tablespoons Gold Medal® All-Purpose Flour 1/4 teaspoon garlic powder Eight 6-inch corn tortillas 1 1/2 cups enchilada sauce (recommend homemade- but canned is fine) 1 1/2 to 2 cups mixed Cheddar- Jack cheese Topping suggestions: sour cream, guacamole, chopped tomatoes
Directions: 1. (if serving right away): Preheat the oven to 350 degrees F. Spray a 9x13-inch pan or 2-quart baking dish with nonstick spray. 2. In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, beans, and chiles; set aside. 3. In a medium bowl, whisk together the sour cream, flour and garlic powder. 4. Place half of the tortillas in the bottom of the prepared dish, tearing them apart as needed to cover the bottom (overlapping is fine). Top with half of the meat mixture, spoon half of the sour cream mixture on top of the meat, and drizzle 3/4 cup of the enchilada sauce on top of that. Repeat the layers one more time. At this point, you can cover the dish with plastic wrap and refrigerate up to 24 hours before baking. 5. To bake: Remove plastic wrap, cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese and bake 5 minutes or so more, until the cheese is nice and bubbly. Serve immediately. Tips: *If you are preparing this recipe as gluten-free, be sure to use brands of pinto beans, enchilada sauce and corn tortillas that are known to be GF. Use an alternative thickener in place of the all-purpose flour- such as cornstarch or a GF flour blend. *Suggestions for additional layers: corn, olives, feta cheese *Change-it-Up: Sub canned chili beans or black beans for the pinto beans (undrained).

Monday, October 22, 2012

Cheesy Chicken with Bacon and Avocado Quesadillas

Ingredients: • 8 medium flour tortillas • 3 chicken breasts, boneless, skinless, cut into bite-sized pieces • salt and pepper to taste • 1/2 cup green onions, diced • 8 strips of bacon, cooked & crumbled • 1 to 2 avocado diced • mild cheddar cheese shredded • 2 tbsp butter • 2 limes
Instructions: 1. First thing first, cook the bacon, drain it well and crumble it. To reduce some of the fat, place it on paper towels. Don’t discard all of the bacon drippings, keep about a tsp of it and add the diced green onions to it and cook about 3 minutes until softened. 2. Add the chicken, make sure it’s cut into bite size pieces and keep sauteing for about 5 min until chicken is thoroughly cooked, turning over the chicken pieces, to make sure all sides are cooked. Add the salt and pepper and stir. 3. Remove the chicken mixture from the pan into a plate. 4. In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it’s buttery. Now the fun stuff begins. Add a little bit of the chicken and onion mixture to half of the tortilla, a bit of bacon, a bit of avocado and a bit or lots of cheese, depending on how you like it. 5. Now flip the other side of the tortilla over and pat it down. Now flip it over and cook on the other side until the other side is nice and golden. It looks amazing. Cut this into two pieces using a pizza cutter. Repeat these steps with the remaining tortillas. Serve this with some sour cream on the side and squeeze some limes over the quesadillas and you’ve got yourself an awesome meal.

Sunday, October 21, 2012

Apple Nachos

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 8 Ingredients • 4 medium tart apples, peeled and cut into 1/4-inch slices • Cinnamon Sugar • Veg oil Cooking spray • corn tortillas or plain unsalted tortilla chips • Caramel Ice cream topping • 1 cup chocolate chips • 1 tsp margarine or coconut oil • Other toppings (nuts, choc chips, marshmallows) optional
Instructions 1. Slice and core apples and place in a large bowl of water with 1 tsp lemon juice to prevent browning. These can be stored in the fridge like this for 1-2 days. 2. Cut corn tortillas into strips and spread over a baking sheet. Spray with veg oil cooking spray and sprinkle with cinnamon sugar. Bake at 375 for 15-20 minutes until crisp. These may also be made ahead and stored in an airtight container. 3. Melt chocolate chips and margarine in a microwave safe bowl on high for 30 seconds. Stir. Microwave for another 30 seconds or until melted through. 4. Assemble nachos on plate. Arrange apples, cinnamon sugar tortillas, drizzle with caramel and chocolate. 5. Top with any other toppings you choose; nuts, chocolate chips, marshmallows, etc. 6. Serve immediately! Author:

Saturday, October 20, 2012

Cowboy Nachos

2 - (16-oz.) cans Pinto Beans, drained 2 - teaspoons hot sauce 1 - teaspoon minced garlic 1/2 - teaspoon freshly ground pepper 3 1/2 - cups shredded Braised Beef Brisket(can also use leftover steak or roast) 1 - tablespoon canola oil 1/2 - cup taco sauce 1/4 - cup pan drippings from Braised Beef Brisket or beef broth 1 - (9-oz.) package round tortilla chips 1 - (8-oz.) block Monterey Jack cheese, shredded Pico de Gallo (recipe below)
Additional Toppings: guacamole, sour cream, pickled jalapeno pepper slices Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated. Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and reserved pan drippings. If you do not have any beef broth will do just fine. Cook 2 minutes. To assemble the Nachos: In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked. Place on the middle or bottom rack of your oven and broil until cheese is melted. Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top. Pico de Gallo 5 - whole Plum (roma) Tomatoes ½ - whole Large (or 1 Small) Onion 3 - whole Jalapeno Peppers Cilantro Lime Juice Salt To Taste Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again

Friday, October 19, 2012

Toffee Caramel Dip

• Yield: 8 Servings Ingredients • 1 8oz cream cheese softened • 3/4 cup brown sugar • 2 tsp vanilla • 1/4 cup heath toffee bits
Instructions 1. Combine cream cheese and brown sugar in a medium sized bowl. Stir in vanilla and continue to stir until smooth. Top with toffee dips and refrigerate until ready to serve. Enjoy!

Thursday, October 18, 2012

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

INGREDIENTS: 8 slices bacon 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1 cup crumbled blue cheese (or gorgonzola) 2 tablespoons all-purpose flour 1/8 teaspoon ground black pepper 1/4 teaspoon salt 2 tablespoons olive oil
DIRECTIONS: 1. Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. 2. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. 3. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat. 4. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil. 5. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Wednesday, October 17, 2012

Poisoned Apple

INGREDIENTS: 1 cup ice cubes 1 fluid ounce vanilla flavored vodka 1 fluid ounce sour apple schnapps 1 cup lemon-lime flavored carbonated beverage 1 dash grenadine syrup
DIRECTIONS: 1. Fill a large glass with ice, and pour in vanilla vodka and schnapps. Pour in the lemon-lime soda, and top with a splash of grenadine.

Tuesday, October 16, 2012

Fresno Potatoes

Yield: 1 9x13 inch pan of potatoes, about 8-10 servings Ingredients • 4-6 medium sized Yukon Gold potatoes (I wouldn't recommend Russets for this) • 6 slices bacon, cooked crisp and crumbled • 6 green onions, thinly sliced • 1c milk • 1-1/2c sour cream • 2T flour • 2c shredded cheddar cheese • salt and pepper to taste • 1/4c Panko crumbs • 5T butter, melted
Instructions 1. Boil potatoes, until just tender but not cooked all the way through, about 20-25 minutes. Drain, cool, peel, and cut into 1/4 inch thick slices. 2. Preheat oven to 350. 3. In a greased 9 x 13 dish, layer half of potato slices, then top with half the bacon and onions. 4. Whisk milk into sour cream and flour until smooth. Season with salt and pepper. Spread half the mixture over the potato layer and then sprinkle with half the cheese. Season with salt and pepper. Repeat layers. 5. Sprinkle Panko over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly. Serve hot. Adapted from Your Homebased Mom

Monday, October 15, 2012

Savory Chicken Breasts

INGREDIENTS: 4 skinless, boneless chicken breast halves ground black pepper to taste 4 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 1 cup dry bread crumbs 3 tablespoons butter, melted
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese. 3. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Sunday, October 14, 2012

Pineapple Right Side Up Cake

Ingredients • For the bottom: • Cooking spray • 4 ounces pineapple, chopped • 2 tablespoons brown sugar • • For the top: • 1 egg • 1 tablespoon vegetable or canola oil • 1/8 teaspoon baking powder • 1/4 teaspoon pumpkin pie spice • 1 tablespoon brown sugar • 5 tablespoons plus 1 teaspoon all-purpose flour • 1/3 cup milk • 1 tablespoon butter, melted Yields: 2 (4 centimeters high, 7 centimeters in circumference)
Preparation Fill the mugs: Spray the insides of two 12-ounce mugs (1 1/2 cups capacity) with cooking spray. In a medium bowl, add pineapple and juice along with the brown sugar. Stir until brown sugar is dissolved as much as possible. Divide in half and pour into mugs. Top the mugs: Wipe out the same medium bowl with a paper towel (less dishes!) and add egg, oil, baking powder, pumpkin pie spice, sugar, flour and milk, in that order. Whisk between each addition to combine. Pour half into each mug. Zap the mugs! Place both mugs in the microwave and zap for 4-5 minutes. Remove and allow mugs to cool slightly before eating. Extra credit if you add a scoop of ice cream! Eat from the mug or cover the mug with a plate facing down, then flip and allow the cake to rest on the plate with the pineapple bottom on top! Zapping time: 4-5 minutes

Saturday, October 13, 2012

Crock-Pot Pumpkin Angel Food Cake with Caramel Topping

Prep Time: 10 mins Cooke Time: 4 hours
Serves: 8-10 Ingredients • 1 cup canned pumpkin • 1 teaspoon vanilla extract • 1 1/2 tsp Pumpkin Pie spice • 1 package (16 ounces) angel food cake mix • 1 Can sweetened condensed milk Directions 1. Preheat Crock-pot on high. 2. Prepare the angel food cake mix according to package. 3. In a separate bowl mix together pumpkin, spice, & vanilla. 4. Fold pumpkin mix into angel food mix until well incorporated. 5. Place clean paperless sweetened condensed milk can in the center of a 5 qt or larger crock-pot. Spray the entire crock-pot and can with baking spray to avoid sticking. 6. Pour cake mix into crock-pot around can, cover, and let cook on high for 2 hours. 7. After two hours check cake with a toothpick to make sure it is cooked through, it should also be pulling away from the sides of the crock-pot. 8. Carefully remove the can and gently flip the cake out on to a baking rack to cool. 9. Return the can and 2 cups of water to the crock-pot for the caramel to continue to cook for 2 hours while the cake cools. 10. When done remove the can and allow to cool. Carefully open to reveal the carmel. Serve with the cake.

Friday, October 12, 2012

Cheesy Cheeseburger Casserole

Ingredients • 1 tablespoon plus 1 teaspoon kosher salt • 1 16-ounce package elbow macaroni • 2 pounds ground beef • 1 large onion, chopped • 2 8-ounce cans tomato sauce • 1/8 teaspoon freshly ground black pepper • 1 cup (8 ounces) ricotta cheese • 1/4 cup (2 ounces) sour cream • 1/3 cup chopped green bell pepper • 1/3 cup chopped scallions • 1/2 cup (2 ounces) shredded Cheddar • 1/4 cup (1 ounce) shredded mozzarella • 1/4 cup chopped fresh parsley Yields: 6
Preparation Preheat the oven to 350º F. Bring a large pot of water to a boil. Add 1 tablespoon of the salt to the macaroni and cook until tender but still firm to the bite, 7 to 8 minutes. Drain well. Heat a large skillet over medium-high heat. Add the beef and onion and cook, stirring, until the beef is well browned. Carefully drain the fat from the skillet and stir in the tomato sauce, the remaining 1 teaspoon of salt, and pepper. Bring to a simmer over a low heat while preparing the remaining ingredients. Combine the ricotta, sour cream, bell pepper, and scallions in a medium bowl. Spread half of the pasta into the bottom of a 9×13-inch baking dish. Top with the ricotta mixture, then the remaining pasta. Pour the meat mixture over the top. Sprinkle with the Cheddar and mozzarella. Bake the casserole until the cheese is melted and lightly browned, about 20 minutes. Sprinkle with the parsley before serving.* Recipes often tell us to let meat or casserole “rest” for ten minutes before carving or serving them. If you cut into the cheeseburger -- or any -- casserole when it comes right out of the oven, the pieces will be runny and won’t hold together. By allowing casseroles to sit for a bit and reabsorb some of the melted cheeses and liquid ingredients, the food will hold together for easier serving. And those casseroles are hot. Too hot to eat when they come right out of the oven. So let them be for ten minutes before digging in. David Venable

Thursday, October 11, 2012

Couldn't Be Easier Slow Cooker Bread

• Prep Time: 15 mins • Total Time: 3 hrs 15 mins • Servings: 12 Ingredients o 1 tablespoon yeast o 1/4 cup warm water o 1 cup warm skim milk or 1 cup buttermilk o 1/2 cup rolled oats o 1 teaspoon salt o 2 tablespoons olive oil o 2 tablespoons honey o 1 whole eggs o 1/4 cup wheat germ o 2 3/4 cups whole wheat flour
Directions 1. Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat. 2. Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ. 3. Add flour and knead until smooth and elastic, about 5 minutes. 4. Turn dough immediately into bowl or can; cover LOOSELY with foil. 5. In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil. 6. Place can or bowl on this; cover and bake on High for 3 hours. 7. Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch. 8. Yield: 1 medium sized loaf of bread.

Wednesday, October 10, 2012

Crock Pot Apple Butter

• Prep Time: 10 mins • Total Time: 10 mins • Servings: 8 Ingredients o 11 apples o 1/2 cup water o 1/2 cup sugar o 2 teaspoons cinnamon o 1/2 cup brown sugar
Directions 1. Wash and quarter apples. Place in 3 1/2 to 4 quart crock pot. Add all other ingredients. Cook on low all day. 2. This also freezes well

Tuesday, October 9, 2012

Crab Stuffed Chicken Breasts

INGREDIENTS: 4 tablespoons butter, divided 1/4 cup all-purpose flour 1 cup chicken broth 1/2 cup milk 1/4 cup chopped onion 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed 1 (4.5 ounce) can sliced mushrooms, drained 1/3 cup crushed saltine crackers 2 tablespoons minced fresh parsley 1/2 teaspoon salt 1 pinch ground black pepper 4 skinless, boneless chicken breast halves 1 cup shredded Swiss cheese 1/2 teaspoon paprika
DIRECTIONS: 1. To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside. 2. In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through. 3. Preheat oven to 350 degrees F (175 degrees C). 4. Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce. 5. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

Monday, October 8, 2012

Apple Bacon Cheddar Crostini

Ingredients • 1 baguette, cut on a bias into 1/4-inch slices • EVOO – Extra Virgin Olive Oil, for drizzling • Salt and pepper • 1/4 pound bacon, diced • 1 large onion, diced • 2 apples, preferably Honeycrisp, diced • 1/2 cup sharp white cheddar cheese, shredded • Yields: 8-10 as a snack
Preparation • Preheat oven to 400ºF. • Scatter the baguette slices on a large baking sheet and drizzle with EVOO, salt and pepper. Put into oven and toast for a few minutes. • In a large skillet over medium heat, cook bacon until crispy, about 4-5 minutes. With a slotted spoon, remove bacon and reserve fat. • Add the onions to the hot bacon fat and caramelize for 10 minutes. Add in the apple. Season with salt and pepper; cook for another few minutes. Remove from heat and put into a serving bowl. Top with cheese and serve with crostini alongside.

Sunday, October 7, 2012

Apple Pie Bread

1/4 C browned butter 1/4 C applesauce 1 C sugar 2 eggs (or 1 egg and 2 egg whites to cut down on fat/cholesterol) 1 tsp vanilla 2 C shredded apple (I used 3 johnathon) 2 C flour 2 tsp baking powder 1/2 tsp sea salt 1 tsp cinnamon Streusal Topping 1/4 C light brown sugar, packed 3 Tbsp flour 1/2 tsp cinnamon 1/4 C whole oats 2 Tbsp cold butter
Preheat oven to 350 degrees. Cooking spray and flour a 9×5 loaf pan. Set aside. In a small sauce pan over medium high heat, brown the butter- cook stirring constantly until the butter is slightly browned and aromatic. Set aside. In a large mixing bowl, cream butter and sugar. Add eggs, vanilla, applesauce, and shredded apples. Mix until incorporated. In a medium bowl combine flour, baking powder, salt, and cinnamon. Add half flour mixture to apple mixture and mix in. Add remaining flour and mix just until incorporated. Prepare the batter and be sure to lick the beaters clean Pour batter into prepared loaf pan. Topping: In a small bowl combine brown sugar, flour, cinnamon. Cut the butter into small pieces and add to flour using a pastry cutter or a hand mixer on low speed, mix until small pieces. Add oats and mix in. Sprinkle over top the batter. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Enjoy the wonderful aroma! Let stand 10 minutes on a cooling rack, then remove loaf from pan and finish cooling. Turn it out over a counter top because the topping is a little crumbly, I just scooped crumbles up and sprinkled it back on! Enjoy! * I adapted this recipe from

Saturday, October 6, 2012

My Wedding Day

Just 3 years ago if you would tell me that this day would come I would not have believed you. Two years ago I met the love of my life and today I will be his wife. I am so lucky and blessed. We will share this wonderful day with 50 of our closest friends on the Queen Mary. My beautiful daughter Mia is my maid of honor and my handsome son, Dominic is Tom's best man. Now our beautiful life together begins!

Purple Martini

3oz vodka, 1 1/2oz cranberry juice, 1/2oz blue Curacao liqueur, 1/2oz sweet and sour mix and 1/2oz of 7-Up

Friday, October 5, 2012

Remoulade Sauce

INGREDIENTS: 1 cup mayonnaise 1/4 cup chili sauce 2 tablespoons Creole mustard 2 tablespoons extra-virgin olive oil 1 tablespoon Louisiana-style hot sauce, or to taste 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 4 medium scallions, chopped 2 tablespoons chopped fresh parsley 2 tablespoons chopped green olives 2 tablespoons minced celery 1 clove garlic, minced 1/2 teaspoon chili powder 1 teaspoon salt, or to taste 1/2 teaspoon ground black pepper 1 teaspoon capers, chopped (optional)
DIRECTIONS: 1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Thursday, October 4, 2012

Cinnamon Roll Waffles

Ingredients I can of store bought cinnamon rolls with cream cheese frosting Directions Spray waffles iron with cooking spray, place 4 cinnamon rolls on a PREHEATED waffle iron and close to cook. Cook until light goes off ( WARNING!!! TIME DOES VARY FROM WAFFLE MAKER TO WAFFLE MAKER - WATCH THE WAFFLES - DON’T RELY ONLY ON THE LIGHT! YOURS MAY BE DONE BEFORE THE LIGHT GOES OFF!) and the waffles are cooked through. Make sure you close the waffle maker completely. I locked it closed so the waffle maker would smash the cinnamon rolls.
Cream Cheese Syrup Recipe Ingredients cream cheese frosting (from cinnamon roll can) 1 tablespoon corn syrup 1 tablespoon water Directions Mix together the frosting and the corn syrup. Add water 1 tablespoon at a time until the syrup reaches the desired consistency. Drizzle over hot waffles. This is a LBC Original.

Wednesday, October 3, 2012

Fancy Crescent Chicken

3-oz. pkg. cream cheese, softened 3 T. butter, softened 10-oz. can chicken, drained 1/4 t. salt 1/8 t. pepper 2 T. milk 1 T. fresh chives, chopped 1 T. onion, chopped 1 T. chopped pimentos 2 8-oz. tubes refrigerated crescent rolls 2 T. butter, melted 3/4 c. seasoned croutons, crushed
In a bowl, mix together cream cheese and softened butter until smooth. Mix in chicken, salt, pepper, milk, chives, onion and pimentos. Separate crescent rolls into rectangles. Spoon chicken mixture over each rectangle. Fold dough over and press together to seal edges. Brush with melted butter and sprinkle with croutons. Arrange on ungreased baking sheets. Bake at 350 degrees for 20 to 25 minutes, until golden. Serves 8.

Tuesday, October 2, 2012

Mushroom Chicken Piccata

INGREDIENTS: 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon paprika 1 egg 2 tablespoons milk 6 skinless, boneless chicken breast halves 4 tablespoons butter 1/2 pound fresh mushrooms, sliced 1/4 cup chopped onion 1 cup chicken broth 1/2 cup white wine 2 tablespoons lemon juice 1 tablespoon cornstarch 1 tablespoon chopped fresh parsley, for garnish
DIRECTIONS: 1. In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour. 2. In a large skillet, heat butter or margarine over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes. 3. In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve

Monday, October 1, 2012

Creamy Broccoli Casserole

INGREDIENTS: 1 (16 ounce) package frozen broccoli, thawed 2 tablespoons butter 1/4 teaspoon salt 2 tablespoons all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese, cubed 1 cup crushed buttery round crackers
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain. 3. Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli. 4. Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers. 5. Bake in preheated oven for 30 minutes Add garlic & use seasoned salt instead of regular Add Parmesan cheese to top