Wednesday, January 30, 2013

Mushroom Rice Bake

Serves: 4 Cooking Time: 50 min What You'll Need: • 1 1/2 cups long- or whole-grain rice • 2 cups sliced fresh mushrooms (about 8 ounces) • 1 small onion, chopped • 1 (10-1/2-ounce) can condensed beef broth • 1 (10-3/4-ounce) can condensed cream of mushroom soup • 1/4 cup (½ stick) butter, melted • 1/2 teaspoon black pepper
What To Do: 1. Preheat oven to 375 degrees F. Coat a 2-quart casserole dish with cooking spray; set aside. 2. In a medium bowl, combine all ingredients; mix well. Spoon mixture into prepared casserole dish. 3. Cover and bake 50 to 55 minutes, or until liquid is absorbed and rice is tender. Notes • Garnish with scallion slices

Tuesday, January 29, 2013

The “Bomb” Nachos

• 1 bag Ridge Cut Potato Chips w/ Sea Salt • 3-4 medium cloves Garlic, minced • 1 jar Alfredo Sauce • 1/2 cup Shredded Parmesan Cheese • 1/2 cup Crumbled Blue Cheese • 1/2 cup Milk
Preheat oven to 400 degrees. In a medium bowl, mix together alfredo sauce, Parmesan cheese, garlic and milk. Separate the chips into two large oven safe dishes and add sauce over the top. Gently toss chips with sauce. Top each batch with 1/4 cup of blue cheese. Bake for 7-10 minutes until cheese starts to bubble. Serve immediately! Serves: 6 - 8 Cooking Time: 20 Minutes

How to Make Amaretto

What You Will Need: • 1 1/2 cups water • 1 cup granulated sugar • 1/2 cup packed dark brown sugar • 2 tablespoons pure almond extract • 2 teaspoons pure vanilla extract • 2 cups Vodka
What To Do: 1. Into a heavy bottom sauce pan add: water, sugars and bring to a boil. Cook until sugars are well dissolved. Remove from heat and allow to cool for approximately 15 minutes. 2. To pan add: extracts and vodka. Mix to combine. 3. Pour Amaretto into desired jars and cap. Store in a cool/dry location.

Sunday, January 27, 2013

Crockpot French Onion Soup

3 onions, sliced 3 Tbsp. butter 3 Tbsp. all-purpose flour 1 Tbsp. Worcestershire sauce 1 tsp. sugar 1/2 tsp. pepper 2 32-oz cartons of beef broth French bread, sliced on the bias Swiss or gruyere cheese
With your crockpot on high, add the butter and let melt. Once butter is melted, add in sliced onions and cover. Cook onions on high for about 45 minutes to 1 hour or until onions are caramelized. Mix together flour, Worcestershire sauce, sugar and pepper in another bowl. Slowly add flour mixture and broth to onion stirring well. Cover and cook on low for 6-8 hours or on high for 3-4. To make the crusty bread, slice French bread on the bias and place slices of Swiss or gruyere cheese on top. Toast in oven at 250 degrees for 20 minutes. Pour soup into bowls and top with cheesy bread slices

Saturday, January 26, 2013


INGREDIENTS - 1/2 c creamy peanut butter - 1/4 c margarine/butter softened - 1 c brown sugar - 1 Tbsp lemon juice - 1/3 c milk - 3/4 c flour - 1/2 c chopped peanuts - 1/8 tsp baking soda - 1/2 tsp baking powder - 6 oz milk chocolate chips - 1/2 c finely chopped peanuts
DIRECTIONS 1. Cream peanut butter, margarine/butter and sugar mix in lemon juice. Add milk, stir in flour, soda, baking powder and nuts. 2. Spread evenly in cake pan 9 x13. Bake 350 degree for about 30 min. Note: if you want them thicker use a 8 x 8 square pan. 3. Sprinkle with milk chcoolate chips and finely chopped peanuts. Cut in squares. Store in air tight container

Friday, January 25, 2013

Winter Mexican Corn Soup

Ingredients: • 1 small sweet potato, peeled and cut into 1″ cubes • 1 small potato, peeled and cut into 1″ cubes • 1 garlic head, halved horizontally • 1 onion, chopped • 1 carrot, thick dice • 3 tbsp. olive oil • 2 cups corn, about 4 cobs • pinch of turmeric • 1/2 tsp. ancho chile powder • 1/2 poblano, seeded and finely diced • coarse salt & pepper • 6 cups chicken stock • 1 cup water • 1 cup cream • 1 lime, juiced • 2 green onions, thinly sliced • small handful of cilantro, torn
Prep: 1. Preheat broiler. Place sweet potato, potato, onion, garlic, carrot on a parchment-lined baking tray. Drizzle with 2 tbsp. of olive oil and give it a quick toss, making sure to spread out the mixture across the sheet. Broil 5 minutes, toss and broil for a further 5 minutes. Remove from oven and when garlic is cool, squeeze the garlic out. Discard the skin. 2. Heat the remaining oil in a large pot over medium heat. When oil is hot toss in the corn, sweet potato, potato, onion, garlic, turmeric, poblano and ancho powder and stir. Allow the flavours to mix for 2 minutes, stirring frequently, and then add in the stock and cup of water. Bring the mixture to a boil then reduce and simmer for 30 minutes. Season the soup and remove it from the heat. Add in the cream and lime juice and whisk to incorporate. 3. Ladle into bowls and top with the green onions and cilantro leaves. 4. Serves 4-6.

Thursday, January 24, 2013

Copycat T.G.I. Friday’s Jack Daniels Grill Glaze

Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Ingredients • 1 head of garlic • 1 Tbsp. olive oil • ⅔ cup water • 1 cup pineapple juice • ¼ cup teriyaki sauce • 1 Tbsp. soy sauce • 1⅓ cup dark brown sugar • 3 Tbsp. lemon juice • 3 Tbsp. minced white onion • 1 Tbsp. Jack Daniels Whiskey • 1 Tbsp. crushed pineapple • ¼ tsp. cayenne pepper
Instructions 1. Preheat oven to 325F. Slice a ½” off the top of the garlic head. Cut the root end to sit flat. Take off some of the outer layers of skin but leave enough to hold the head together. Drizzle with olive oil and wrap in foil. Bake it for 1 hour. Let it cool enough to handle then squeeze out the garlic paste and set aside. 2. Add the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar to a medium pan over medium high heat. Bring the mixture to a boil stirring occasionally. Reduce heat to a simmer. 3. Whisk in the garlic and then the remaining ingredients to the pan. Let simmer for 40-50 min. or until sauce is reduced by half. It should be thick and syrupy and coat the back of a wooden spoon Author: Tara Noland

Wednesday, January 23, 2013

Rosemary Roasted Potatoes with Lemon & Herb Cream Sauce

Ingredients • 12 small red or Yukon gold potatoes, partially peeled • 2 tablespoons olive oil • 1/2 teaspoon paprika • 1 tablespoon fresh rosemary chopped fine • 2 tablespoons butter • 1 lemon (juiced) • 1/2 cup fresh parsley chopped • 1/4 cup white wine • 3 ounces Philadelphia whipped cream cheese
Directions 1. Preheat oven at 400 degrees. In a 9 x 13 pan lined with foil and sprayed with cooking spray add potatoes, oil, paprika, rosemary and season with salt and pepper (I used sea salt). Toss well and bake in oven 35 to 40 minutes. 2. In a small pan on medium high heat 5 minutes before potatoes are done add butter and melt. Next add parsley toss and add lemon juice and wine to pan let cook for a minute then add your cream cheese and mix until all melted season with salt and pepper and let it cook and additional couple of minutes or until sauce thicken. Remove potatoes from oven and plate your potatoes and immediately pour your lemon herb cream sauce all over the top and serve right away!

Tuesday, January 22, 2013

Chicken Artichoke Bacon Dip

INGREDIENTS: 1 (14 ounce) can artichoke hearts, rinsed and drained 1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces 1 1/2 cups fresh spinach, chopped 4 strips cooked bacon, coarsely chopped 1/2 cup mayonnaise 1/2 cup shredded mozzarella cheese 2 ounces Neufchatel cheese, cut into cubes 2 tablespoons milk, or more to taste 1 clove garlic, minced 2 slices Swiss cheese, cut into strips ground black pepper to taste 1 pinch cayenne pepper, or to taste (optional)
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish. 3. Bake until browned and bubbling on top, 30 to 40 minutes

Monday, January 21, 2013

Beef Sliders Stuffed with Walnuts and Gorgonzola

INGREDIENTS: 1 teaspoon olive oil 4 slices bacon, finely chopped 1/2 cup finely chopped shallots 2 cups finely chopped button mushrooms 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 egg, lightly beaten 1 pound ground beef (10% fat) 4 ounces Gorgonzola (or blue cheese), divided into 16 portions 32 California walnut halves 16 small dinner rolls*
DIRECTIONS: 1. Heat oil in a heavy saucepan over medium heat and saute bacon until just cooked but not crisp. 2. Add shallots and cook until translucent. Add mushrooms and continue cooking until water evaporates, about 5 minutes. 3. Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to mixture. Add beef and gently mix by hand until all ingredients are incorporated, without over-mixing. 4. Divide mixture into 16 equal portions. Form into thick patties, about 1-1/2 inches thick and 2-1/2 inches in diameter, tucking a piece of cheese and 2 walnut halves into the centre of each patty. 5. Grill patties on medium-high heat until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments

Sunday, January 20, 2013

Wisconsin Bacon Cheese Beer Bread

• 3 cups self-rising flour • 1/2 cup sugar • 12 oz beer (keep in mind that bitter beers become much more bitter when cooked) • 8 oz cheese, 3/4 cut into 1/2 inch cubes, 1/4 shredded • 2 pieces of bacon, just undercooked (do not pat off the grease), chop up the bacon
1. Preheat the oven to 375 degrees. 2. In a large bowl mix together the sugar and the flour. Gently mix in the the beer. The batter will be thick. 3. Mix in the cheese cubes and bacon. 4. Pour the batter into a greased bread pan. Top with shredded cheese. 5. Bake for 40 minutes. 6. Remove from pan and let it cool for about twenty minutes on a cooling rack before cutting in to it.

Saturday, January 19, 2013

Chicken, Spinach, and Noodle Casserole

Hands-On Time: 20m Total Time: 40m Ingredients • 6 tablespoons unsalted butter • 1/4 cup all-purpose flour • 4 cups whole milk • 1 cup sour cream • kosher salt and black pepper • 12 ounces egg noodles • 4 slices sandwich bread • 2 cups shredded cooked chicken or rotisserie chicken • 5 ounces baby spinach, chopped • 2 teaspoons dried thyme
Directions 1. Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper. 2. Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl. 3. Add the milk mixture, chicken, spinach, and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter. 4. Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving. Tip The casserole may be assembled (except for the bread crumbs and melted butter) and refrigerated up to 1 day in advance. Sprinkle with the bread crumbs and drizzle with the melted butter just before baking. Cover with foil and bake for 20 minutes, then uncover and bake for 8 to 10 minutes more.

Friday, January 18, 2013

Butterscotch Coffee

8 Servings Prep/Total Time: 20 min. Ingredients • 1 cup butterscotch chips, divided • 8 cups hot brewed coffee • 1/2 cup half-and-half cream • 5 to 8 tablespoons sugar • Whipped cream in a can
Directions • In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. • Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes. • In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish. • Yield: 8 servings (2 quarts). Taste of Home

Thursday, January 17, 2013

Texas Roadhouse Rolls

Ingredients • 1 package dry yeast • 1/2 cup warm water • 2 cups milk, scalded and then cooled to room temperature • 3 tablespoon melted butter • 1/3 cup sugar • 7 cups flour • 2 teaspoon salt • 2 eggs
Instructions 1. Dissolve yeast in water and let sit for 5 minutes in a large bowl. Stir in sugar, milk, and enough flour to make a medium batter. 2. Beat this with a heavy wooden spoon for 10-15 minutes. Beat thoroughly. Beat together and let it stand until light and foamy. 3. Add the melted butter, eggs, and salt and beat well. At this point you'll want to add enough flour to form a soft dough (Not all 8 cups. Pour a little in at a time until you get the consistency you desire). 4. Sprinkle a small amount of dough on the counter and let it sit for about 15 minutes. 5. While the dough is resting, grease a large bowl. 6. Knead the dough until it is smooth. You can knead it in a Kitchen Aid if you have one for about 4 to 5 minutes. 7. Afterwards, put the dough in the greased bowl. Cover the dough and let it rise for about 30 to 40 minutes, until it is double in size. 8. After the batter has risen, beat down. Put the dough out onto a floured surface and divide it out into portions for shaping. 9. Let it rest for another ten minutes and then shape into small rolls. Place on a greased baking sheet and let them rise until doubled in size, about 20 to 30 minutes. 10. Preheat oven to 350 degrees F. 11. Bake for 15 minutes until golden brown. Baste with melted butter immediately Cinnamon Butter • 1 stick butter • 1 tsp. cinnamon • 1/3 c confectioner sugar Beat ingredients together until smooth. Cover and refrigerate. Enjoy!

Wednesday, January 16, 2013

Reese’s Peanut Butter Cookies

Ingredients • 1 cup salted butter, softened • 1 cup creamy peanut butter • 1 cup brown sugar • 1 cup sugar • 2 eggs (at room temp) • 1 1/2 tsp vanilla • 2 3/4 cups flour • 2 tsp. baking soda • 48 Reese’s peanut butter cups (hearts for valentines) • 1/2 cup sugar for rolling the dough into before baking
Instructions 1. Preheat oven to 350. Combine butter, peanut butter and sugars in a large mixing bowl. Blend until combined. Add eggs and vanilla and mix well. Next add flour and baking soda. Mix just until combined. Place 1/2 cup sugar into a small bowl. Roll cookie dough into one inch balls and then roll into sugar. Place balls onto a cookie sheet and bake for 10 minutes. Allow cookies to cool on pan for one minute and then place Reese’s peanut butter lightly on top of each cookie. Remove cookies from pan and allow to cool. Store cookies in Tupperware to keep soft.

Tuesday, January 15, 2013

Baked Penne with Cauliflower and Cheese

4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head) 1 medium onion, sliced 2 cloves garlic, peeled Fine sea salt or table salt 12 oz. dried penne 2 cups 1% milk 1 tsp. dry mustard Freshly ground black pepper 2 tsp. chopped fresh thyme 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup) 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater) ________________________________________
Position a rack in the center of the oven and heat the oven to 375°F. Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender. Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot. While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes. In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes by Ellie Krieger

Monday, January 14, 2013

Lemon Coconut Clouds

Yields: 24 Cooking Time: 8 min What You'll Need: • 1 (18.25-ounce) box lemon cake mix • 1 1/2 cups frozen whipped topping, thawed • 1 egg • 1/2 cup coconut • 3/4 cup confectioners' sugar
What To Do: 1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. 2. In a large bowl, beat all ingredients except confectioners' sugar with an electric mixer; mix well. 3. Place confectioners' sugar in a shallow dish. Roll a heaping teaspoonful of dough in sugar. Place on prepared baking sheets. 4. Bake 8 to 10 minutes, or until light brown around edges. Let cool 5 minutes then remove to a wire rack to finish cooling. Notes Feel free to use your favorite flavor cake mix

Sunday, January 13, 2013

Pizza Rolls

Prep Time: 10 min Total Time: 25 Servings: 12 rolls Ingredients • 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust • 1/2 teaspoon garlic salt • 1 teaspoon dried basil • 1 cup shredded mozzarella cheese • 1/4 cup shredded Parmesan cheese • 1/2 cup sliced pepperoni, chopped • 1 cup marinara or pizza sauce
Directions 1. Preheat oven to 425 degrees. Press pizza dough into a large rectangle. 2. Sprinkle dough with garlic salt, basil, cheeses and pepperoni. Starting at the short end, roll dough up tightly to form a log. Slice into 1-inch pieces. 3. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping Recipe by girlwhoateeverything

Saturday, January 12, 2013

Crock Pot Pork Chops

INGREDIENTS: 2 tablespoons shortening 4 pork chops 1 egg, beaten 1/2 cup all-purpose flour 1 large onion, sliced 2 (10.75 ounce) cans condensed cream of mushroom soup 2 cups milk Additional mushrooms to taste
DIRECTIONS: 1. Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides. 2. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions. 3. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.

Friday, January 11, 2013

Asparagus with Brie

INGREDIENTS: 1 bunch fresh asparagus, trimmed 1/2 (2.2 pound) wheel Brie cheese, sliced 1/4 cup butter, melted 1/2 cup dry bread crumbs 1/4 cup toasted sesame seeds
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish. 3. Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese. 4. Bake in preheated oven for 8 minutes. 5. Increase oven to broil. Broil just until breadcrumbs are golden brown.

Thursday, January 10, 2013

Loaded Potato Bites

Serves: 4 Cooking Time: 25 min What You'll Need: • 3 cups prepared mashed potatoes, warmed (see Note) • 1/2 cup shredded Cheddar cheese • 2 scallions, thinly sliced • 1/4 cup bacon bits • 2 egg yolks, beaten
What To Do: 1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. 2. In a large bowl, combine potatoes, cheese, scallions, and bacon bits. Using your hands, roll the mashed potato mixture into 1-inch balls. Flatten slightly and place on prepared baking sheet. Brush tops with egg yolk. 3. Bake 25 to 30 minutes, or until golden brown. Serve immediately. Notes You can use leftover mashed potatoes, make a new batch, or just use instant. Just remember to season them the way you like them Mr. Food

Broccoli and Cheddar Casserole with Leeks

• TOTAL TIME: 45 MIN • SERVINGS: 8 to 10 1. 3 pounds broccoli, cut into small florets, stems peeled and sliced into 1/4 inch coins 2. 3 tablespoons extra-virgin olive oil 3. 2 leeks, halved lengthwise and thinly sliced crosswise 4. Kosher salt 5. 1/4 cup all-purpose flour 6. 3 cups whole milk 7. 6 ounces sharp white cheddar cheese, shredded (2 cups) 8. 1/4 teaspoon cayenne pepper 9. Freshly ground pepper 10. 1/2 cup coarsely crushed saltine crackers 11. 1/2 cup sliced almonds 12. 4 tablespoons unsalted butter, melted
1. Preheat the oven to 400°. Set a steamer basket in a large, deep saucepan filled with 1 inch of water and bring to a boil. Add all of the broccoli, cover and cook over high heat until crisp-tender, about 5 minutes. Transfer the broccoli to a paper towel–lined baking sheet to drain. 2. In a medium saucepan, heat the olive oil. Add the leeks and a generous pinch of salt and cook over moderate heat until softened, about 10 minutes. Add the flour and whisk over moderately high heat until bubbling and a paste forms, about 2 minutes. Add the milk and cook, whisking constantly, until thickened and bubbling, about 5 minutes. Remove from the heat and whisk in the cheddar and cayenne. Season with salt and pepper. 3. Pour half of the cheese sauce into a large 2-inch-deep baking dish. Arrange the drained broccoli on top of the cheese sauce in a single layer and drizzle the remaining cheese sauce on top. In a small bowl, mix the crackers with the almonds and melted butter and sprinkle over the broccoli. Bake the casserole for 15 minutes, until the sauce is bubbling and the top is golden brown.

Tuesday, January 8, 2013

Elvis Presley's Favorite Whipping Cream Pound Cake

Today would have been Elvis Presley's 78th Birthday. • Prep Time: 15 mins • Total Time: 1 hrs 25 mins • Serves: 8-12, Yield: 1.0 Ten inch tube or Bundt cake "This recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the newspaper who printed it promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them." Ingredients o 3 cups sugar o 1/2 lb butter, softened o 7 eggs, room temperature o 3 cups cake flour, sifted twice o 1 cup whipping cream ( heavy cream) o 2 teaspoons vanilla extract
Directions 1. Butter and flour a 10 inch tube or bundt pan. 2. Thoroughly cream together sugar and butter. 3. Add eggs 1 at a time, beating well after each addition. 4. Mix in half the flour, then the whipping cream, then the other half of the flour. 5. Add Vanilla. 6. Pour into prepared pan. 7. Set in COLD oven and turn heat to 350ºF. 8. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean. 9. Cool in pan 5 minutes. 10. Remove from pan and cool thoroughly. 11. Wrapped well, this cake will keep for several days. 12. Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake

Monday, January 7, 2013

Skinny Cheeseburger Dip

Ingredients • 1/2 lb. 95% lean ground beef • 1/2 cup evaporated skim milk • 1 cup Rotel tomatoes (or diced tomatoes with chiles) • 2 cups reduced fat cheddar cheese • 1/2-1 tbsp yellow mustard • Salt and pepper to taste • Optional: up to 1 tbsp Frank’s hot sauce • 1/2 cup sliced green onions
Instructions 1. In a skillet, brown the beef and drain off any excess fat. 2. Add it to a sauce pan with the tomatoes and evaporated milk. Bring to a simmer. 3. Stir in the cheese, mustard, salt, pepper, and hot sauce if you are using it. Stir constantly until melted. 4. Stir in the scallions and serve with baked chips. 5. If your dip looks too thin, mix 1 tbsp cornstarch with equal parts cold water. Bring the dip to a boil and stir in the mixture. Remove all heat and let thicken Points: 3 weight watchers pointsplus Servings: 10 servings Serving Size: 1/4 cup

Sunday, January 6, 2013

Cauliflower Crust Hawaiian Pizza

Yield: One 9 to 12-inch pizza (feeds 2 to 3 people) Prep Time: 25 min Cook Time: 18 min Ingredients: CRUST: 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower) 1 large egg 1 cup finely shredded mozzarella cheese (or try another kind!) 1 teaspoon dried oregano 1/2 teaspoon dried minced garlic (or fresh garlic) 1/2 teaspoon onion salt TOPPINGS: 1/2 cup tomato-basil marinara sauce (or pizza sauce) 1/2 cup finely shredded mozzarella cheese 3 slices Canadian bacon, cut into strips 1/2 cup pineapple tidbits
Directions: 1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool. 2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil. 3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately. Tips: *Other topping ideas: Marinara or pizza sauce with your favorite toppings Pesto with thin sliced tomato and fresh mozzarella Alfredo with sausage, mushrooms, Provolone & Asiago cheese Barbecue sauce with shredded chicken, green onions and smoked gouda *This pizza is best served on a plate with a fork

Saturday, January 5, 2013

Mushroom Crisp

Serves: 6 Cooking Time: 30 min What You'll Need: • 1/4 cup (1/2 stick) butter • 5 cups (3/4 pound) sliced mushrooms • 2 1/2 cups croutons, divided • 1 cup heavy cream • 1 1/2 tablespoon prepared steak sauce • 1/4 teaspoon salt • 1/4 teaspoon garlic powder
What To Do: 1. Preheat the oven to 400 degree F. 2. In a medium-sized skillet, melt the butter then add the mushrooms and sauté until golden, about 5 minutes. 3. Place 2 cups croutons in a large bowl and mix in the sautéed mushrooms. Place in a 8-inch square baking dish, and top with the remaining 1/2 cup croutons. 4. In a small bowl, combine the remaining ingredients and mix until blended. 5. Pour mixture evenly over the entire casserole and bake for 20 to 25 minutes or until the top is golden brown. Mr Food

Friday, January 4, 2013

Slow Cooker Mongolian Beef

INGREDIENTS: 1 pound flank steak, cut into bite-size pieces 1/4 cup cornstarch 2 teaspoons olive oil 1 onion, thinly sliced 1 tablespoon minced garlic 3 large green onions, sliced diagonally into 1/2 inch pieces 1/2 cup soy sauce 1/2 cup water 1/2 cup brown sugar 1/2 teaspoon minced fresh ginger root 1/2 cup hoisin sauce
DIRECTIONS: 1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes. 2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Thursday, January 3, 2013

Mini Muffin Spinach & Artichoke Bites

Ingredients • 1 10-ounce box frozen spinach, thawed • 4 ounces cream cheese • 2 14-ounce cans artichokes, drained and chopped • • 1 1/2 cups biscuit mix • 1 cup milk • Nonstick spray • 1 cup Parmigiano-Reggiano cheese, grated Yields: 24 each
Preparation Preheat oven 350ºF. Put cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice. Wring out the thawed spinach in a dishtowel to remove excess liquid. Place spinach into a large mixing bowl along with the artichokes, Parmigiano, biscuit mix and milk. Combine all the ingredients then fold in the chopped chilled cream cheese. Spray the mini muffin tin with nonstick spray then divide the spinach-artichoke mixture equally in the muffin cups. Bake for 12-15 minutes till puffed and golden in color Rachael Ray

Wednesday, January 2, 2013

Grape Salad

Prep time: 45 Min Ingredients WASH AND PAT DRY: 2 lb. green grapes 2 lb. red grapes BEAT UNTIL SMOOTH: 1 c sour cream 8 oz. cream cheese 1/4 c sugar 1 tsp. vanilla JUST BEFORE SERVING, TOP WITH: 1/2 c brown sugar 1 c toasted pecans (chopped)
Directions 1. Spread the grapes in a large flat bowl (9x13. 2. Spread the sour cream/cream cheese mixture over the grapes. Spread all the way to the sides. 3. Top with the pecans and brown sugar before serving. Enjoy! For a lower calorie/fat version use low fat cream cheese and sour cream - same great taste

Tuesday, January 1, 2013

White Pizza Dip

serves about 6-8 1 pint grape tomatoes, tomatoes cut in half 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 (12 ounces) blocks cream cheese, softened 8 ounces mozzarella cheese, freshly grated 8 ounces provolone cheese, freshly grated 1/4 cup finely grated parmesan cheese + more for garnish 4 garlic cloves, minced or pressed 1/4 cup freshly chopped basil leaves 2 tablespoons freshly chopped thyme leaves 1/2 tablespoon freshly chopped oregano leaves crackers, bread or chips for serving
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside. While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.