Foodies-R-Us

NFR: made your own korker bow

2012-02-07T17:18:00.001-05:00

NFR = Not Food Related!

I need to do this...super easy to make korker hair bows for my kids!

Source:
http://livingcraftilyeverafter.blogspot.com/2011/05/how-to-make-korker-bow.html

Here is another site for great hair bows/headbands etc:

http://fabricbowsandmore.blogspot.com/

turnip fries

2012-02-06T15:32:00.000-05:00

I started out with about two pounds of turnips. I tried to pick turnips that would slice well into a fry shape.

I then gathered the rest of my ingredients:

1/4 teaspoon cayenne pepper (the original recipe calls for 1/8 teaspoon)
1/4 teaspoon ground nutmeg
2 tablespoons extra virgin olive oil
Coarse salt and ground pepper, to taste
1/4 cup grated Parmesan cheese

I lined a rimmed baking sheet with aluminum foil and gave it a quick spray of cooking spray. I also pre-heated the oven to 475 degrees.

I scrubbed, dried, peeled and sliced the turnips into fries.

I then added the cayenne pepper, ground nutmeg, olive oil, salt and pepper to the turnips and gave everything a toss. I then arranged the turnips in a single layer on the baking sheet.

I then sprinkled the Parmesan cheese on top.

I baked the turnip fries on the top shelf of the oven for ten minutes before flipping the fries over and finishing baking them for another fifteen minutes.

The turnip fries were crispy outside and soft inside. I served the baked turnip fries with ketchup and Trader Joe's sweet chili sauce.

baked butternut squash

2012-02-06T15:30:00.000-05:00

2 teaspoons minced fresh parsley

2 teaspoons olive oil

5/8 garlic cloves, minced

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/4 pounds butternut squash, peeled

and cut into 1-inch cubes

1 tablespoon and 2-1/4 teaspoons grated

Parmesan cheese

1.	In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2.	Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. Source:

http://allrecipes.com/recipe/garlicky-baked-butternut-squash/detail.aspx

roasted green beans

2012-02-06T15:26:00.003-05:00

I am on a HUGE vegetable kick right now so tonight I am making these!

2 lbs green beans
1 -2 tablespoon olive oil ( or just enough to lightly coat beans- I used PAM)
1 teaspoon kosher salt ( or to taste, may substitute with Mrs. Dash if desired)
½ teaspoon fresh ground pepper ( or to taste, omit if using Mrs. Dash)

Preheat oven to 400°F.
Wash, dry well, and trim green beans.
Put green beans on a jelly roll pan.
Drizzle with olive oil.
Sprinkle with salt and pepper to taste. *Mrs. Dash may be substituted for salt and pepper as desired.
Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
Serve hot or at room temperature.
made 2/6/2012

Teriyaki Chicken

2012-02-05T21:07:00.000-05:00

Slow Cooker Meal: Teriyaki Chicken

Ingredients

8 chicken legs with thighs attached
3 tablespoons cornstarch

Salt and pepper
1 bottle Teriyaki sauce
3 tablespoons grated ginger
3 garlic cloves, grated
3 tablespoons honey
6 scallions, white and green parts sliced on a bias, but kept separate
2 cups rice
2 cups water

1 tablespoon sesame seeds, toasted
1 red bell pepper, cut into thin matchsticks
1 cucumber, cut into thin matchsticks
1 large carrot, cut into thin matchsticks
3 tablespoons cilantro, roughly chopped
Juice of 1 lime
3 tablespoons EVOO - Extra Virgin Olive Oil, divided

Yields: Serves 4

Preparation

In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs.

In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.

When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.

Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl.

To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.

Source: Rachael Ray Top 10 recipes of 2011

st patricks day cookie

2012-01-27T14:25:00.000-05:00

Chocolate-Peppermint Shortbread Cookies

Cookie Ingredients:
3/4 cup (1 1/2 sticks/6 oz/170g) butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup semi-sweet miniature chocolate chips

Frosting Ingredients:
1 cup confectioners' sugar
2 tablespoons (1/4 stick/1 oz/28g) butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color

Drizzle Ingredients:
1/2 cup semi-sweet miniature chocolate chips
1/2 teaspoon vegetable shortening

Instructions:
Preheat oven to 375 degrees F/190 degrees C. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).

Reduce speed to low. Add flour; beat until mixture forms a dough (1 to 2 minutes). Stir in 1 cup mini chocolate chips by hand.

Roll dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circle with bottom of glass dipped in flour (See Tip Below). Bake in preheated oven for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheet. Cool completely on wire rack.

Combine all frosting ingredients in small mixer bowl. Beat at low speed, adding milk, 1 teaspoonful at a time, if necessary until frosting is smooth. Frost cooled cookies. Place on waxed paper.

Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes).

If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.

Makes: 3 1/2 dozen cookies

Tips:
To measure flour, lightly spoon flour into metal or plastic dry measuring cup. Level off excess with table knife. (Do not dip cup into flour or pack flour into cup.)

If the cookie dough is a bit sticky, chill for a few minutes in the refrigerator before rolling out.

Add a teaspoon of cocoa to the flour when flattening cookies with bottom of glass.

easy ranch chicken

2012-01-26T08:45:00.001-05:00

4 pieces boneless skinless chicken breasts or thighs ( about 2lbs)
1/4 cup ranch dressing
1/3 cup seasoned breadcrumbs
2 Tablespoons olive oil

Place ranch dressing on a plate or shallow dish. Place breadcrumbs on another plate or shallow dish. Dip chicken in ranch dressing, coating all sides, then coat all sides with bread crumbs. Heat oil in a large skillet over medium-high heat. Cook breaded chicken in oil for 12-15 minutes, turning once until chicken is golden brown and no longer pink in the center. Season with salt and pepper if needed.

Freezing Directions:

Bread chicken as directed above. Place breaded chicken on a plate or baking dish and flash freeze. Remove from freezer, place in freezer bags, seal, label, and freeze. To serve: Remove from freezer bag. Allow to thaw in fridge. Heat oil in a large skillet over medium-high heat. Cook breaded chicken in oil for 12-15 minutes, turning once until chicken is golden brown and no longer pink in the center. Season with salt and pepper if needed.

Source: Onceamonthmom.com

Yields: 4 servings

italian fig cookies

2012-01-24T15:44:00.000-05:00

These are Italian fig cookies, also known as cucidati. If you want to watch a cute video of a little 93 year old woman making fig cookies, check out these links: Part I and Part II.

Yields: About 5 dozen

Ingredients:
Dough:1 cup shortening
1 cup sugar
2 tsp vanilla
1/4 cup milk
2 eggs
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Fig filling:1 string of figs
1 pound of dates
1 pound of raisins
2 oranges grated, including juice
1/2 cup sugar
1/2 cup walnuts, chopped

Glaze:
1 cup confectioners sugar
3 teaspoons milk
1/4 teaspoon vanilla extract
2 teaspoon corn syrup

Directions:To make the dough, cream together the shortening and sugar. Add the milk, eggs and vanilla until well incorporated. In a separate bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the wet ingredients, and mix until it forms a sticky dough. Refrigerate the dough at least one hour prior to using. The dough will be much easier to work with when its cold.

To make the fig filling, finely chop the figs, dates and walnuts. Using a microplane or a grater, zest the orange peel into a bowl. Add the juices from the orange into the bowl and set aside. Using a food processor or meat grinder, mix together all of the ingredients until the filling is smooth. It is ok to have some small lumps, but you don’t want big chunks of dates in there. Keep the filling in the refrigerator until you are ready to make the cookies.

When you are ready to make the cookies, pre-heat the oven to 375 degrees F.

On a floured surface, roll out the dough until it is about 1/4 inch thick. Make a row of fig filling about 2 inches from the border of the dough.

Using a long, thin spatula flip the bottom of the dough over the fig filling and gently pinch. Then, use a sharp knife or a pizza cutter to cut off the remaining dough so you are left with a dough log.

On a diagonal, slice the log into 1 inch segments. Take each cookie and place on a greased cookie sheet.

Bake the cookies for 10-12 minutes or until the cookies are golden brown. Transfer the cookies to a wire rack to cool. Let them cool completely before icing them.

For the glaze, mix together the powdered sugar, vanilla, corn syrup and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Using a pastry brush, ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.

roasted garlic lemon broccoli

2012-01-24T15:39:00.002-05:00

2 heads of broccoli, separated into florets
2 tsp extra virgin olive oil
1 tsp seasoned salt
1/2 tsp black pepper
1 clove garlic, minced
1/2 tsp lemon juice

Preheat the oven to 400 degrees F.

In a small baking dish, toss broccoli florets with the extra virgin olive oil, seasoned salt, pepper, and garlic. Spread out evenly in the dish.

Bake for 15-20 minutes, or until the broccoli is tender enough to pierce with a fork. Remove and transfer to a serving platter. Toss the broccoli with the lemon juice and serve.

pico de gallo

2012-01-24T13:57:00.000-05:00

6 Roma (plum) tomatoes, diced
1/2 red onion, minced
1/4 cup chopped fresh cilantro
1 small lime, juiced
1 clove of garlic, minced
1 pinch of cumin
Salt and pepper to taste

Combine the tomatoes, onion, cilantro, jalepeno pepper, lime juice, garlic, cumin, salt and pepper together in a bowl. Stir until evenly mixed.

Refrigerate at least 3 hours before serving. Serve alongside tortilla chips or use it in your favorite mexican dish.

Yields: About 4 cups

Source: AllRecipes.com

stuffed peppers

2012-01-24T13:53:00.000-05:00

I am not much of a pepper eater but this looked interestingly tasty and healthy to me! They use quinoa which I like.

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red or orange bell peppers

Heat oil in saucepan over medium heat. Add onion and celery, and cook for 5
minutes, or until soft. Add cumin and garlic, and sauté for 1 minute. Stir in
spinach and drained tomatoes. Cook for 5 minutes, or until most of liquid has
evaporated.

Stir in black beans, quinoa, carrots, and 2 cups of water. Cover, and bring
to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is
tender. Stir in 1 cup of cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking
dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in
baking dish. Cover with foil, and bake for 1 hour. Uncover, and sprinkle each
pepper with 1 Tbs. remaining cheese. Bake for 15 minutes more, or until the tops
of the stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed
peppers to serving plates, and drizzle each with pan juices before
serving.

*Freezer Friendly Tip* – These peppers freeze beautifully! To freeze, wrap each unbaked, stuffed pepper in foil, then place in a ziplock freezer bag. Allow them to come to room
temperature, then bake for 60-70 minutes at 350 degrees F.

Note: This makes alot of filling, so either buy an extra pepper, or use the filling to make veggies burgers, or use it in quesadillas.

Yield: 8 servings

Source: Vegetarian Times

olive garden salad dressing

2012-01-24T13:41:00.009-05:00

I need to try this sooner than later. One tip is to use a bit less vinegar and lemon juice, no corn syrup (who needs it), and add some sugar. Oh, and I hear its best to leave in the fridge for at least an hour to let the flavors meld. Rumor has it that this tastes like the dressing at the Olive Garden after it sits a while in the refrig and who doesn't like their dressing!

1/2 cup mayonnaise
1/4 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup (can use sugar instead)
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt (I prefer powder)
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
The dressing will keep for about 10 days if stored in an air tight container in the refrigerator.

homemade instant oatmeal

2012-01-21T16:18:00.001-05:00

Here is a great way to save some money....

Feel free to get creative with your add-ins. We love frozen blueberries or adding dried fruit and cinnamon and sugar.

Source: Onceamonthmom.com

For each “packet,” place in a snack-size zipper bag:

0.25 cup quick cooking oats
1 teaspoon powdered milk
0.12 teaspoon salt
1 Tablespoon sugar or brown sugar (optional)
Additional add-ins if desired (dried fruit, cinnamon, etc.)

Directions:

For each oatmeal packet, combine oats, powdered milk, salt, and sugar in a snack-size zipper bag. Seal and store in pantry. To serve: Empty “packet” into a bowl. Add 1/2 cup boiling water. Stir and let stand for 2 minutes. OR, add water and microwave about 1 minute or until done. Adjust water amount for thicker or thinner oatmeal.

alfredo garlic chicken

2012-01-20T13:15:00.002-05:00

1 envelope of McCormick's Creamy Garlic Alfredo mix

8oz. fettuccine noodles

6 chicken tenders

Johnny's Garlic Spread & Seasoning (can be purchased at Costco)

Directions:

1. Rub garlic seasoning on each chicken tender (both sides), place in a small baking dish, cover with foil, bake 25 minutes at 350 degrees.

2. While chicken is cooking, boil noodles until al dente. (I think fettuccine noodles take longer to cook, so give yourself a little extra time)

3. Approximately 5 minutes before the chicken is done, begin making alfredo sauce according to package instructions.

4. Slice chicken into bite size pieces, place over noodles. Pour alfredo sauce over top and sprinkle with parsley.

* The Johnny's Garlic Spread & Seasoning is an awesome spice to have around. You can add a couple tablespoons to softened butter and spread over a loaf of french bread, throw it under the broiler for a minute --yummy garlic bread!
Source: http://marinscreations.blogspot.com

alfredo green bean casserole

2012-01-20T13:10:00.003-05:00

28 oz. pkg. frozen cut green beans
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1/4 tsp. salt
1/8 tsp. pepper
16 oz. container Alfredo cheese sauce
2.5 oz. can French fried onions

Combine all ingredients except half of the onions in a
4-6 quart slow cooker. Cover slow cooker and cook on
high for 3-4 hours, stirring after 1 hour. Just before
serving, heat remaining onions in a small skillet over
medium heat for 2-3 minutes, stirring constantly. Stir
casserole and sprinkle with crisp hot onions.

garlic chicken alfredo

2012-01-20T13:09:00.005-05:00

I used frozen chicken tenders as I always have them in the freezer. I also put 1/2 jar of the alfredo sauce in the crockpot, 1/3 just didn't seem like enough. Once it was all cooked I left in on warm until I was ready to cook the pasta at dinner time and at that time I added the rest of the jar of sauce to the crockpot. We topped each dish with a very generous portion of grated parm cheese and it was tasty! The cheese was a must!

This garlic chicken Alfredo recipe is so easy to make in the slow cooker, with only 5 ingredients! Easy crockpot chicken with Alfredo sauce, served with hot cooked pasta.

•1 jar (16 ounces) Creamy Garlic Alfredo Sauce, or Alfredo Sauce
•4 to 6 boneless chicken breast halves
•1 can (4 ounces) sliced mushrooms, drained
•8 ounces spaghetti, hot cooked
•grated Parmesan cheese

Pour about 1/3 of the sauce into the slow cooker. Place chicken in the slow cooker; top with mushrooms and remaining sauce. cover and cook on LOW setting for 6 to 8 hours. (mine cooked in 5 hours) Serve with hot cooked spaghetti, Parmesan cheese and a tossed salad.

Made 1/24/2012

Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

2012-01-18T16:48:00.000-05:00

8 oz. dried fettuccine or linguine
1/2 c. dried tomatoes, not oil packed, chopped
4 T butter
1 T olive oil
4 oz. fresh asparagus spears, trimmed
4 oz. fresh Brussels sprouts, trimmed and quartered
1 1/2 cups fresh broccoli florets
8 fresh mushrooms, sliced
2 T flour
1 1/4 cups milk
1/2 cup shredded Parmesan
2 tsp shredded lemon peel

Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm. I used half regular and half whole wheat and really liked it!

Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. I chose to roast my Brussels sprouts with a little olive oil and salt and pepper before tossing them in the skillet. I just put them under the broiler in my oven for about 15-20 min.

Remove vegetables from skillet; set aside.

In the same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese.

Source: Better Homes and Gardens

buttery garlic knots

2012-01-17T16:21:00.001-05:00

found the prefect dinner for these rolls and set to work.

Ingredients:

.33 recipe of pizza dough
.25 cups butter, melted
3 tablespoons grated Parmesan cheese
1.5 teaspoons garlic, minced
.5 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions:

Start with knotted dough.

Divide the dough into equal palls, roll each ball into a 12-in. rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Mix together remaining ingredients. Add 1 teaspoon of butter mixture to top of each of the rolls. Bake at 450° for 10-12 minutes or until golden brown. When removed from oven but still hot, add remaining butter mixture to top. Serve Warm.

Freezing Directions:

Mix and prepare dough, refrigerate according to directions, wrap and freeze in gallon bag. Mix together softened butter (not melted) and all other ingredients. Roll the butter into a log, wrap with plastic wrap and place in gallon bag with dough. To serve: Thaw in refrigerator. When dough is completely thawed follow steps above for forming knots. When ready for butter mixture, simply unwrap, place in bowl and melt in microwave. Continue following directions above.

Servings: 10 rolls

Source: Once a month cooking
http://onceamonthmom.com/whole-foods-buttery-garlic-knots-recipe/?utm_source=OAMM+Daily+Update&utm_campaign=aa61d8a6c3-RSS_EMAIL_CAMPAIGN&utm_medium=email

baked potatoes florentine

2012-01-17T13:13:00.000-05:00

4 Idaho baking potatoes
1 T olive oil
1 large onion, chopped
1 bag (9 ounces) spinach, coarsely chopped
1/2 tsp salt
1/4 tsp pepper
1 large egg, separated
1 package (4 oz) crumbled feta cheese

Heat oven to 400*. Pierce potatoes with a fork. Place on paper towels in microwave and cook on high for 16 minutes, turning halfway through.

Meanwhile, cook onions in olive oil for 7-8 minutes. Add 1/2 the spinach and cook down slightly. Add other 1/2 and cook until all is wilted. (It seems like a TON of spinach, but it cooks down to so little!) Season with 1/4 tsp of salt and the pepper.

Remove from heat and cool slightly in a large bowl.

Line a baking sheet with foil. Place potatoes on foil. Cut open and sprinkle with remaining salt.
Beat the egg white to stiff peaks. Stir in the egg yolk to the slightly cooled spinach mixture and all but 2 T of the feta cheese. Fold in egg whites. Divide mixture evenly onto potatoes. Sprinkle with remaining feta.

Bake at 400* for 10 minutes. Turn oven to broil and leave in 2 minutes more.

Source: AJC 1/15/2012

savory tacos

2012-01-17T13:09:00.001-05:00

1. Sauté garlic and scallions in oil for 1 minute. Add turkey, beans, salt, and taco seasoning. Simmer for 5 minutes. Stir in lime juice and cilantro. Simmer for 1 minute.

2. Spoon into shells. Garnish as desired.

Yield: 4

Per serving: 310 calories, 32g carbs, 27g protein, 9g fat, 60mg cholesterol, 740mg sodium, 6g fiber

Source: AJC

spicy asian marinated steak

2012-01-17T13:04:00.005-05:00

2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon curry powder
1 teaspoon ground red pepper
2 teaspoons fresh ginger, minced
1 1/2 teaspoons rice wine vinegar ( or honey ginger balsamic vinegar.)
1 teaspoon olive oil
1 (8 ounces) can crushed pineapple in juice, drained
4 cloves garlic, minced
1 flank steak (about 1 pound)
1/4 teaspoon salt

1. Combine soy sauce, lime juice, curry powder, red pepper, fresh ginger, vinegar, olive oil, pineapple, and garlic in a large ziptop bag. Add steak, seal and marinate in refrigerator 24 hours, turning occasionally.

2. Prepare grill to medium-high heat.

3. Remove steak from bag; discard marinade. Pat steak dry and spray with cooking spray. Place steak on grill rack, and grill 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Note: If flank steak is larger than 1 pound, double all marinade ingredients.
- you can easily used left over steak for beef stir fry
source: AJC

slow cooker pulled pork

2012-01-10T10:29:00.001-05:00

Toss a pork tenderloin in the crock pot
Pour a bottle of root beer over it
Cook for 6-7 hours
Remove pork, pour in a bottle of BBQ sauce
Pull pork apart, put back in crock pot and cook for another 20-30 minutes.

Seriously, that is it! This tastes sooo darn good! It makes a perfect sauce with a combination of sweet and tangy, and a nice mix between a thin, vinegar sauce and a thick BBQ sauce.

Source: allrecipes.com

bbq chicken sliders

2011-12-28T11:18:00.004-05:00

At first I wondered why the recipe calls for a can of cream of chicken soup. Now I get it, it pulls the sauce together and makes the BBQ sauce the perfect thickness for the pulled chicken. It was not runny and it was not super thick, it was just right :) We will surely make this again.

3 large boneless skinless chicken breasts (I used frozen cutlet tenders)

1 bottle of your favorite BBQ sauce (I used Sweet Baby Rays)

1 can cream of chicken soup

1-2 packages prepared dinner rolls

Garnish with the following of choice:

lettuce

tomatoes

pickles

onion

Place chicken breasts in the slow cooker. Pour cream of chicken soup and BBQ sauce over the chicken. Cook on LOW for 6-8 hours and shred chicken when fully cooked. Slice dinner rolls and stuff with BBQ chicken and garnish. (mine cooked in 5 hours)

made 1/11/2012

spinach artichoke dip

2011-12-28T11:15:00.001-05:00

Crockpot Spinach and Artichoke Dip

Written by Kris Schoels

Published December 22, 2011

FoxNews.com

Crackers or Chips for dipping

1 can Artichoke hearts drained and chopped

1 lb. frozen spinach thawed and chopped

2 blocks cream cheese

2 1/2 cups monterey jack cheese, cubed

2 1/2 cups mozzarella cheese, shredded

3 teaspoons minced garlic

pepper to taste

Place all in the slow cooker and cook on HIGH for 1-2 hours until cheese in melted. Stir occasionally. Would even be great served in a bread bowl. Makes several servings, so I would definitely make for a large crowd.

Source: crockin girls

brie with cranberry chutney

2011-12-25T12:51:00.003-05:00

1 cup fresh or dried cranberries
2/3 cup sugar
1/3 cup cider vinegar
1/4 cup Brandy
2 tablespoons water
2 teaspoons finely chopped gingerroot
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Vegetable oil
1 round Brie cheese (8 ounces)
Slivered almonds, toasted
Crackers or bread

1. Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and
cloves in quart saucepan. Heat to boiling; reduce heat to low. Add
Brandy. Cook uncovered about 15-20 minutes, stirring frequently,
until thickened.
2. Lightly brush ovenproof plate with vegetable oil. Place unpeeled
cheese on center of plate. Bake in 350 degree oven uncovered 8-10
minutes or until cheese is partially melted.
3. Spoon chutney over cheese. Sprinkle with almonds.

Source: my friend, Lorachristine

zucchini pineapple bread

2011-12-23T12:01:00.001-05:00

3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon baking powder 2 cups granulated sugar 1 cup oil 3 eggs 2 teaspoons vanilla extract 2 cups shredded zucchini 1 (8-ounce) can crushed pineapple, drained 1 cup chopped walnuts or other nuts

Instructions:

Preheat oven to 350 degrees. Coat 2 loaf pans with nonstick spray.
In a bowl, combine flour, soda, cinnamon, salt and baking powder. In a large bowl, mix sugar and oil until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gradually add flour mixture and stir to combine. Stir in zucchini, pineapple and nuts until just combined.
Divide batter evenly between loaf pans. Bake for 45 to 60 minutes, or until a tester comes out clean (if the tops are browning too quickly, cover with foil after 30 minutes). Cool pans on a rack for 10 to 15 minutes, then remove loaves from pans to cool completely.

Nutrition:

Per serving: 251 calories (percent of calories from fat, 45), 4 grams protein, 31 grams carbohydrates, 1 gram fiber, 13 grams fat (1 gram saturated), 27 milligrams cholesterol, 214 milligrams sodium.

Source: The Lovett School in Atlanta, GA

easy overnight coffee cake

2011-12-23T11:59:00.000-05:00

What Can I Bring?

This super-addictive snack or breakfast treat is shamefully easy to make.
Perfect for: Breakfasts, family gatherings, brunches.
Make and take: Assemble the night before and bake in the morning, or bake at your destination.
Made famous by: Woodland Cove Bed & Breakfast in Kingston, Tenn., courtesy of www.bbonline.com.

Hands on time: 5 minutes Total time: 30 minutes Serves: 16

Ingredients:

3/4 cup chopped nuts 1 (12- to 16-ounce) package frozen Parker House rolls 1 (3.4-ounce) package butterscotch instant pudding mix 1/2 cup packed brown sugar 1/2 cup (1 stick) butter or margarine, melted 2 teaspoons cinnamon

Instructions:

Sprinkle nuts into bottom of a greased bundt pan. Arrange the rolls evenly over the nuts. Sprinkle dry pudding mix over the rolls. Combine the brown sugar, melted butter or margarine and cinnamon in a small bowl; mix well. Spoon over the rolls, trying to cover as much of the dry pudding mix as possible.

Cover the bundt pan with plastic wrap and place in a cold oven overnight. Remove the pan from the oven; remove the plastic wrap. Preheat oven to 350 degrees. Return the uncovered pan to the oven and bake for 25 minutes.

Notes:

This recipe calls for placing pan in cold oven overnight.

alpharetta breakfast casserole

2011-12-23T11:56:00.002-05:00

6 slices bread 1 pound breakfast sausage or 8 ounces of thawed and crumbled (uncooked) vegetarian breakfast patties 1 teaspoon vegetable oil 1/2 large sweet onion, diced 1 cup broccoli florets 1 (7-ounce) can mushrooms, drained 1 (15-ounce) can diced tomatoes, drained 8 ounces grated cheddar cheese 12 eggs 1 1/2 cups half-and-half 1/2 teaspoon salt 3/4 teaspoon ground black pepper

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish, and line the bottom with the slices of bread. In a large skillet, cook the breakfast sausage. Transfer the sausage to a large mixing bowl; drain the fat from the pan, and wipe it clean. Add the vegetable oil, and cook the onion until golden, about 5 minutes. Add it to the bowl with the sausage. In a small saucepan, cook the broccoli in a small amount of water until the broccoli turns bright green, 2 to 3 minutes. Drain the broccoli, and add it to the mixing bowl.
To the sausage mixture, add the mushrooms, tomatoes and grated cheese. Stir to combine, and then spread the mixture evenly over the bread in the baking dish. Break the eggs into the mixing bowl, and beat well with the half-and-half, salt and pepper. Carefully pour the egg mixture over the sausage mixture. Bake for 40 to 50 minutes, until casserole is semi-firm and puffed in the center.

Notes:

Tester's note: To reduce the cholesterol and fat count, you can use reduced-fat cheese and leave out some or all of the egg yolks. You can also substitute 8 ounces of thawed and crumbled (uncooked) vegetarian breakfast patties for the cooked sausage. You can assemble this dish the night before and bake it in the morning, or you can cook it and store it in the refrigerator for a few days. Reheat individual pieces in the microwave.

Nutrition:

Per serving: 391 calories (percent of calories from fat, 20), 17 grams protein, 12 grams carbohydrates, 1 gram fiber, 30 grams fat (13 grams saturated), 244 milligrams cholesterol, 669 milligrams sodium.

Source: http://projects.eveningedge.com/recipes/breakfast-casserole/

scones from Canoe

2011-12-23T11:55:00.002-05:00

Canoe is a great restaurant in Atlanta, GA.

3 eggs, divided 1 3/4 cups cream 1/2 teaspoon vanilla Zest of 1/2 lemon Zest of 1/2 orange 2 1/2 cups bread flour 2 cups cake flour 3/4 cup plus 2 tablespoons granulated sugar 5 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) cold butter, cubed 1/2 cup dried fruit or nuts, optional 1/2 teaspoon water

Instructions:

Preheat oven to 375 degrees. In a bowl, beat 2 eggs. Add the cream and vanilla and lemon and orange zest. Stir to combine. Set aside.
In a separate bowl, sift together bread and cake flours, sugar, baking powder and salt. Cut the butter into the mixture until it is pea size. Add the reserved wet ingredients and dried fruit and gently stir until just incorporated. Turn out onto a lightly floured work surface. With lightly floured hands, knead together slightly until dry ingredients are blended. Pat out to about an inch thickness, cut into desired shapes and transfer to parchment-lined baking sheets.
In a bowl, beat remaining egg and 1/2 teaspoon water. Brush over scones.
Bake for 10 to 15 minutes, or until golden brown. Remove from oven and let cool.

Notes:

If you have a large-capacity food processor, you could pulse the butter into the mixture -- just take care not to overmix. Don't be concerned if the scone dough is quite soft when you are working with it. When baked, the scones will firm to a tender, light texture.

Nutrition:

Per serving: 155 calories (percent of calories from fat, 50), 2 grams protein, 17 grams carbohydrates, trace fiber, 9 grams fat (5 grams saturated), 40 milligrams cholesterol, 159 milligrams sodium.

easy cheesy potatoes

2011-12-23T11:54:00.000-05:00

1 (32-ounce) package frozen shredded hash browns, thawed 10 ounces shredded cheddar cheese 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup finely chopped onion 16 ounces sour cream 2 (10 3/4-ounce) cans condensed cream of potato soup 1/2 cup grated Parmesan cheese

Instructions:

Preheat oven to 350 degrees. In a large mixing bowl, combine the hash browns, cheddar cheese, salt, pepper, onion, sour cream and condensed soup. Spread in a lightly greased 9-by-13-inch baking dish.
Sprinkle with the Parmesan cheese. Cover with foil and bake for 30 minutes; remove foil and bake an additional 30 minutes, until lightly browned on top.

Notes:

Tip: Use reduced-fat cheddar cheese and low-fat sour cream to lower the calorie count. You can also assemble ahead of time and store, covered, in the refrigerator for up to a day before baking. If the casserole is chilled before you place it in the oven, increase the covered baking time by 10 minutes

Nutrition:

Per serving: 213 calories (percent of calories from fat, 57), 8 grams protein, 15 grams carbohydrates, 1 gram fiber, 14 grams fat (8 grams saturated), 35 milligrams cholesterol, 614 milligrams sodium.

day before blueberry french toast

2011-12-23T11:53:00.000-05:00

1 loaf French bread 6 eggs 3 cups milk 2 teaspoons vanilla extract 1 cup brown sugar, lightly packed 2 pints fresh (or 4 cups frozen) blueberries, divided 1 cup chopped pecans or walnuts 2 cups maple-flavored table syrup

The day or evening before serving, cut bread into 1-inch slices. Place in a single layer in a lightly oiled or buttered 9-by-13-inch baking dish. Break eggs into a mixing bowl, beat slightly and then mix in milk and vanilla extract. Pour egg mixture over bread, cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Sprinkle brown sugar over bread, then top with 1 pint (2 cups) of the blueberries and the chopped nuts. Bake for 45 to 50 minutes, until the bread has puffed slightly.
In a small saucepan, heat the syrup and remaining blueberries over medium heat. Pass with the French toast.

Nutrition:

Per serving, without syrup: 369 calories (33 percent from fat), 14 grams fat, 118 milligrams cholesterol, 52 grams carbohydrates, 11 grams protein, 355 milligrams sodium, 1 gram fiber.

Source: http://projects.eveningedge.com/recipes/day-blueberry-french-toast2/

birds nest

2011-12-23T11:46:00.000-05:00

Whether baked, fried or boiled, the dependable egg comes through in every situation. No matter what Mom is in the mood for, you’ll find a match for her desires and your skill level. Use a bakery-style loaf of bread, which you can cut into the thickness needed.

This was “Grandpa’s specialty,” which my kids have adopted as their own. I find the top of a shot glass or small juice glass cuts a perfect center hole in the bread. If serving to young children, or if you like your eggs very runny, choose pasteurized eggs.

1 (inch-thick) slice white or whole-wheat bread 1 teaspoon butter, softened 1 egg Salt and freshly ground black pepper

Instructions:

In the center of the bread, cut out a 1 1/2- to 2-inch circle. Spread both sides of the bread with butter.
In a skillet, preferably nonstick, over medium-high heat, place bread. Carefully break the egg into the hole, being careful not to break the yolk. Cook until the egg solidifies on the bottom, 1 to 2 minutes. Carefully flip with a large spatula and cook until the underside is golden and egg is cooked to desired doneness, 1 to 3 minutes. Sprinkle with salt and pepper. Serve immediately.

Nutrition:

Per serving: 208 calories (percent of calories from fat, 45), 9 grams protein, 19 grams carbohydrates, 1 gram fiber, 10 grams fat (4 grams saturated), 223 milligrams cholesterol, 311 milligrams sodium.

carrot raisin oatmeal muffins

2011-12-23T11:44:00.000-05:00

Carrots, raisins and oats give these low-fat muffins a hearty texture and natural sweetness, making them a perfect after-school or midmorning snack.

1 cup all-purpose flour 3/4 cup rolled oats 1 teaspoon baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 2 eggs 3/4 cup packed brown sugar 1/2 cup applesauce 1/4 cup vegetable oil 1 teaspoon vanilla 2 large carrots, grated or chopped finely in a food processor 1/2 cup raisins

Preheat oven to 350 degrees. Line 12 muffin cups with paper cupcake liners. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt. In a small bowl, beat the eggs, then stir in the brown sugar, applesauce, oil and vanilla. Add the wet ingredients to the dry and stir just until combined. Stir in the carrots and raisins. Fill the muffin cups 3/4 full. Bake for 18 to 20 minutes or until the muffins spring back when lightly touched in the center.

Nutrition:

Per muffin: 177 calories (percent of calories from fat, 29), 3 grams protein, 29 grams carbohydrates, 2 grams fiber, 6 grams fat (1 gram saturated), 35 milligrams cholesterol, 229 milligrams sodium.

Source: AJC

turkey sausage casserole

2011-12-23T11:42:00.003-05:00

1/2 cup (1 stick) butter or margarine, divided

3/4 pound sliced mushrooms

4 tablespoons all-purpose flour

1 1/2 cups chicken or turkey broth

1/2 cup whipping cream

1 cup shredded Swiss cheese (or cheddar)

1 teaspoon Dijon mustard

1 teaspoon salt

Freshly ground black pepper

3 to 4 cups cooked turkey, cut into bite-size pieces

1 pound bulk sausage, cooked and drained

2 cups herb-seasoned stuffing or any leftover stuffing

In a large saucepan, melt 4 tablespoons of the butter and saute the mushrooms, stirring occasionally, until most of the liquid has evaporated. Sprinkle in the flour and cook over low heat, stirring constantly, for 1 minute. Stir in the chicken or turkey broth and the cream. Cook over medium heat, stirring, until the mixture comes to a boil. Cook for 1 minute.

Remove from heat and stir in the cheese, mustard, salt, pepper, turkey and sausage. Pour into a greased 2-quart casserole. Melt remaining 4 tablespoons butter. If using dry herb-seasoned stuffing, place it in a small bowl and toss with the butter. Sprinkle over the casserole.

If using leftover stuffing, sprinkle it over the casserole and sprinkle the butter over the top. Casserole may be covered with foil and refrigerated for 2 days, or frozen for 1 month and defrosted the night before serving. Bake, uncovered, at 350 degrees for 30 minutes, or until top is browned and sauce is bubbling.

Per serving: 667 calories (percent of calories from fat, 57), 46 grams protein, 25 grams carbohydrates, 2 grams fiber, 39 grams fat, 191 milligrams cholesterol, 1,501 milligrams sodium.

Source: http://projects.eveningedge.com/recipes/turkey-sausage-casserole/

sausage, cheddar and mozzarella strata

2011-12-23T11:41:00.000-05:00

Strata, an Italian-style bread pudding, is the ultimate breakfast make-ahead dish as well as a great way to use up leftover bread. If you want a strata for kids to make that doesn’t involve any precooking of ingredients, substitute chopped ham for the sausage and omit the mushrooms (or use a ready to go veggie like frozen spinach). Choose your favorite cheese; Swiss also works well.

Leave bread out for several hours to go stale. Use enough bread to loosely fill the baking dish. Depending on the size of your loaf, it should take about 7 to 9 (inch-thick) full-size loaf slices or about 15 baguette slices.

1/2 pound bulk breakfast sausage 1 (8-ounce) package sliced mushrooms 5 eggs 1 1/4 cups milk 8 (inch-thick) stale slices white bread, torn into large pieces 1 cup shredded cheddar cheese

Coat an 8-by-8-inch baking pan with nonstick spray.

In a skillet over medium heat, sauté the sausage until just cooked through. Add mushrooms and cook until liquid is released and mushrooms are softened.

In a large bowl, beat eggs. Add milk and stir well to combine. Add bread, cheese and sausage mixture and stir well to combine. Transfer to baking dish. Cover with plastic wrap, pressing down to submerge the bread (if you have a couple of boxes of brown sugar, place on top to weigh it down). Refrigerate overnight.

When ready to bake, preheat oven to 350 degrees. Remove plastic and cover baking pan with foil. Bake for 40 minutes. Remove foil and bake for 10 to 15 minutes or until a knife inserted in the center comes out clean and strata looks puffy. Let cool for 5 to 10 minutes before serving.

Notes:

This dish calls for overnight refrigeration.

Source: AJC

light crustless quiche

2011-12-23T11:37:00.004-05:00

5 eggs

3/4 cup whole milk

3 tablespoons all-purpose flour

1/4 teaspoon mustard powder

1 cup grated organic cheese, such as cheddar or mozzarella

1 cup steamed veggies, such as broccoli, peas, corn, carrots or spinach

Preheat oven to 375 degrees. In a bowl, mix together eggs, milk, flour and mustard powder. Spray a round 9-inch cake pan with nonstick spray. Distribute cheese evenly on bottom of pan. Top with layer of veggies. Pour egg mixture on top. Bake for 40 to 45 minutes. When cool, cut into eight wedges and store in refrigerator. Serve cold or heated. Cut into cubes if serving toddlers, so they can feed themselves. Discard any leftovers after 3 days.

Per serving: 131 calories (percent of calories from fat, 61), 9 grams protein, 4 grams carbohydrates, trace fiber, 9 grams fat (4 grams saturated), 150 milligrams cholesterol, 145 milligrams sodium.

Source: AJC

light quiche 2

2011-12-23T11:36:00.000-05:00

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped onion
1 (9 inch) unbaked pie shell

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Source: http://allrecipes.com/recipe/light-and-fluffy-spinach-quiche/detail.aspx

light quiche

2011-12-23T11:34:00.002-05:00

I just made this and decided to cook them both at the same time. We ate one for dinner and I froze the other cooked quiche. I didn't like the idea of freezing uncooked eggs, especially when I have a toddler in the house who loves quiche. So I cooked mine for covered with foil for 45 min at 400 degrees. The center was still full of liquid so I uncovered them and cooked them an additional 15 minutes at 400. I also think it's best to cover the edge of the pie crust with foil while cooking the quiche so that the crust doesn't brown too much.
1 1/2 cups shredded Swiss cheese
4 teaspoons all-purpose flour
1/2 cup cooked ham, diced
3 eggs
1 cup milk (I used whole milk)
1/4 teaspoon salt
1/4 teaspoon ground dry mustard
1/4 -1/2 chopped onion (totally optional)
1 (9 inch) unbaked pie crust
2 tablespoons chopped fresh parsley, for garnish
2 tablespoons chopped pimento peppers, garnish

Directions

In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.
In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.
Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired

Amount Per Serving
Calories: 260 | Total Fat: 17.2g | Cholesterol: 105mg

Source: http://allrecipes.com/recipe/quiche/detail.aspx

This can be made ahead and frozen. You can also sub out different cheese and use sausage or add veggies such as spinach or mushrooms.

made 12/29/2011

ham and cheese quiche

2011-12-23T09:09:00.002-05:00

FOR THE CRUST: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2-inch pieces 2 to 4 tablespoons iced water FOR THE FILLING: 4 eggs 1 cup heavy or light cream (or milk) 1 cup milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups chopped ham 1/4 cup finely chopped red onions 4 ounces Swiss cheese, grated or shredded

Instructions:

In a food processor fitted with a metal chopping blade, mix the flour and salt for 5 seconds. Add the butter and pulse until the mixture resembles coarse meal (10 short pulses). Sprinkle 2 tablespoons of water over the mixture and pulse until distributed throughout the dough and the crumbs start sticking together, 5 to 10 pulses. Process just until the dough holds together, adding remaining water if necessary. Do not allow the dough to form a ball.
Scrape the dough onto the work surface. Shape the dough into a 1-inch thick disk. Wrap the dough tightly with plastic wrap and refrigerate for 30 minutes, or until it is firm enough to roll out.
Preheat oven to 450 degrees. Roll out the dough and fit into a 9-inch pie pan. Prick the dough with a fork and bake for 8 to 13 minutes, or until lightly browned. Remove from oven and reduce the temperature to 350 degrees.

Meanwhile, in a medium bowl, beat the eggs, cream, milk, salt and pepper. Add the ham and onions and stir to combine. Set aside.

Line the partially baked pie crust with the cheese. Add the eggs.

Bake for 40 to 50 minutes, or until the eggs are set and the center doesn't jiggle. If the crust begins to brown before the quiche is ready, cover with aluminum foil to prevent burning. Let stand 5 to 10 minutes before serving.

Notes:

This dish calls for 30 minutes of refrigeration.

Nutrition:

Per serving: 893 calories (percent of calories from fat, 66), 34 grams protein, 43 grams carbohydrates, 1 gram fiber, 65 grams fat, 366 milligrams cholesterol, 1,542 milligrams sodium.

Source: AJC

chicken corn casserole

2011-12-21T16:35:00.002-05:00

cooking spray
2 1/2 cups cooked, diced chicken (chilled or frozen)
1 (11-oz) can Southwestern- or Mexican-style corn (undrained)
1 (10-oz) can mild diced tomatoes and green chiles (undrained)
1/2 cup corn muffin mix
1/4 cup light sour cream
1/4 cup light mayonnaise
1/4 cup shredded reduced-fat sharp Cheddar cheese

Steps

Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.
Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.

CALORIES (per 1/4 recipe) 320kcal; FAT 11g; CHOL 55mg; SODIUM 1330mg; CARB 32g; FIBER 4g; PROTEIN 23g; VIT A 10%; VIT C 8%; CALC 15%; IRON 4%

Source: Publix

taquito casserole

2011-12-21T16:34:00.000-05:00

cooking spray
1 cup water
1 cup instant rice
1 cup shredded lettuce
8 frozen beef and cheese taquitos
1 (10-ounce) can mild enchilada sauce
1 cup shredded Mexican-blend cheese

1. Coat 8-inch square microwave-safe dish with cooking spray. Add water; microwave on HIGH 2–3 minutes or until boiling. Stir rice into boiling water.
2. Sprinkle with lettuce. Arrange taquitos over lettuce. Pour enchilada sauce over taquitos, covering completely.
3. Sprinkle with cheese and microwave on HIGH 10 minutes or until thoroughly heated. Serve with your favorite toppings.

Source: Publix

chicken tender bake

2011-12-21T16:31:00.003-05:00

2 tablespoons fresh chives, finely chopped (optional)
4–6 Deli chicken tenders (about 1 lb)
1 (24-oz) package refrigerated mashed potatoes
1 (12-oz) jar chicken gravy
1 (11-oz) can yellow and white corn, drained
aluminum foil
1 1/2 cups shredded Colby Jack cheese

Preheat oven to 400°F.
Chop chives. Cut chicken into bite-size pieces.

Spread potatoes evenly in 2-quart baking dish. Top with chicken, gravy, and then corn; cover with foil. Bake 30–35 minutes or until hot and bubbly.
Remove foil and top with cheese; bake 3–4 more minutes more or until cheese melts. Top with chives. Serve.

Source: Publix

microwave cream pie

2011-12-21T16:28:00.000-05:00

Jimmie @ Onceamonthmom.com (passed down from my mom!)

1 9-inch pie shell, baked and cooled
3/4 cup sugar
3/8 cup all-purpose flour
1/4 tsp salt
3 egg yolks (reserve whites for meringue, if desired)
2 cups milk
1 tbsp butter
1 tsp vanilla

Basic Pie Filling Recipe: Combine sugar, flour, and salt in deep, 2-quart glass mixing bowl. Add eggs and milk, then beat with whisk until smooth. Microwave at full power 8 minutes, stirring 3 times. (I set the microwave for 2-minute intervals.) Remove from microwave, and stir in vanilla and butter. Pour into pie shell, and top with meringue or whipped cream, as desired.

Banana Cream Pie:
Make basic pie filling and cool. Slice 2-3 large, ripe bananas in bottom of baked pie shell. Add cooled filling and chill. Serve with whipped cream topping.

Coconut Cream Pie:
Stir 1 cup flaked coconut into basic pie filling before pouring into baked pie shell. After topping with meringue, sprinkle on additional coconut and bake in a 350°F oven for 10-12 minutes, or until coconut is toasted.

Chocolate Cream Pie:
Stir 1/2 cup semi-sweet chocolate chips into hot basic pie filling, until completely melted. Pour into baked pie crust, then top filling with meringue or whipped cream topping.

Freezing Directions:

Only recommended for this recipe prior to adding meringue or whipped cream. Cool, cover, label, and freeze. To serve, thaw in refrigerator, then top with meringue or whipped cream as desired. Serve cold.

Servings: 1 pie (6 large slices)

italian pie

2011-12-21T16:25:00.000-05:00

1 (10-oz) box frozen chopped spinach
6 slices salami (1 1/2 oz)
1 1/4 lb ground meatloaf blend (beef/pork)
1 teaspoon dried Italian seasoning
1/4 cup diced pimientos, drained
1/4 cup turkey (or regular) pepperoni (1 oz)
1 (13.75-oz) jar bruschetta spread
2 eggs (or 1/2 cup egg substitute)
2 cups shredded Italian-blend cheese
1 ready-to-bake rolled pie crust

Prep

Place spinach in colander, under cool running water, to thaw; break into smaller pieces, as possible.
Preheat oven 425°F.
Cut salami into bite-size pieces.

Steps

Preheat large sauté pan on medium-high 2–3 minutes. Add ground meat and Italian seasoning; brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Drain spinach thoroughly by pressing firmly against colander.
Stir pimientos, pepperoni, salami, spinach, and bruschetta spread into meat; cook 1–2 minutes or until thoroughly heated. Transfer to a medium bowl and set aside 1–2 minutes to cool.
Stir in eggs and cheese, then transfer to a 9x13-inch baking dish. Unroll pie crust over meat mixture. (Stretch dough to fit or use extra dough that overlaps sides to cover extra space at each end of the baking dish; press edges together on each end.) Trim and seal or crimp edges.
Cut two small slits in center of crust. Bake 25–30 minutes or until mixture is bubbly and crust is golden. Serve.

CALORIES (per 1/8 recipe) 520kcal; FAT 36g; CHOL 130mg; SODIUM 720mg; CARB 22g; FIBER 2g; PROTEIN 25g; VIT A 90%; VIT C 10%; CALC 30%; IRON 15%

Source: Publix
http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=5288&mealGroupId=1000

easy italian green beans

2011-12-21T16:22:00.002-05:00

A simple non fat way to liven up a standard vegetable

1 (16-ounce) bag frozen green beans
1 (14.5-ounce) can diced Italian-style tomatoes
1 teaspoon seasoned salt

1. Combine all ingredients in microwave-safe bowl.
2. Cover and microwave on HIGH 10 minutes, stirring once. Stir and serve.

cheese stuffed meatloaf

2011-12-21T16:21:00.002-05:00

Cooking spray
1 1/2 cups pasta sauce, divided
1/2 cup Italian bread crumbs
1 egg (or 1/4 cup egg substitute)
1/2 cup frozen diced onions
1 1/4 lb lean ground beef, 7% fat
4 sticks mozzarella string cheese

Steps

Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine 3/4 cup pasta sauce and remaining ingredients (except cheese) until blended.
Divide into four portions; shape around each string cheese, covering cheese completely. Seal tightly so hot cheese will stay inside (wash hands). Bake 20–25 minutes or until 160°F.
Before serving, microwave remaining 3/4 cup pasta sauce on HIGH 1 minute or until hot. Serve.

CALORIES (per 1/4 recipe) 410kcal; FAT 18g; CHOL 150mg; SODIUM 810mg; CARB 21g; FIBER 2g; PROTEIN 41g; VIT A 15%; VIT C 8%; CALC 30%; IRON 30%

Source: Publix

glazed stuffed chicken

2011-12-21T16:18:00.002-05:00

cooking spray
2 cups chicken stuffing mix
1 cup chicken broth
1/3 cup dried cherry-flavored cranberries
3 chicken breast fillets (about 1 1/4 lbs)
2 tablespoons apple butter
2 tablespoons black cherry all-fruit spread

Steps

Preheat oven to 400°F. Coat large baking dish with cooking spray.
Combine in medium bowl, stuffing mix, chicken broth, and cranberries; set aside.
Butterfly chicken. (To butterfly, lay chicken fillet flat. Slice through center of fillet, starting with thicker side, and leaving 1/2 inch uncut to hold top and bottom slices together.) Open chicken and place in baking dish.
Top bottom half of each fillet with about 1/3 cup stuffing; fold top half over stuffing (wash hands). Spoon remaining stuffing in baking dish around chicken.
Combine apple butter and fruit spread in small bowl; spoon evenly over top of chicken. Bake 25–30 minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Cut chicken into 4 portions and serve.

Source: Publix

spinach stuffed chicken

2011-12-21T16:17:00.003-05:00

2–3 sprigs fresh Italian parsley
4–6 leaves fresh mint
4–6 sprigs fresh dill
1 tablespoon butter
2 teaspoons roasted garlic
1/2 cup frozen diced onions
8 ounces fresh spinach leaves
1/4 cup feta cheese crumbles
1/4 cup Italian bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
cooking spray
1 1/2 pounds boneless, skinless chicken breasts
1/4 teaspoon seasoned salt
1 cup Alfredo sauce

Steps
1. Preheat oven to 400°F. Rinse herbs and pat dry; place in food processor. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place butter in pan; swirl to coat. Add garlic and onions; cook 2 minutes, stirring often, or until onions begin to soften.
3. Add spinach; cover and cook 2–4 minutes or until spinach wilts. Transfer mixture to food processor. (Reserve sauté pan for gnocchi recipe.) Add cheese, bread crumbs, salt, and pepper. Process until chopped and blended, scraping down sides, as needed.
4. Coat baking sheet with cooking spray. Butterfly chicken. (To butterfly, lay chicken breast flat. Slice through center of chicken, starting with thicker side, and leaving 1/2 inch uncut to hold top and bottom slices together.) Arrange open breasts on baking sheet; wash hands.
5. Spread spinach mixture over bottom halves of chicken. Fold top halves over spinach; wash hands. Sprinkle with seasoned salt. Bake 30 minutes or until internal temperature of chicken is 165°F. Use a meat thermometer to accurately ensure doneness.
6. Let chicken stand 5 minutes before slicing. Place Alfredo sauce in small microwave-safe bowl; microwave on HIGH 1 minute or until heated. Slice chicken and arrange on serving platter; top with Alfredo sauce and serve.

Source: Publix

mushroom brie cups

2011-12-21T16:16:00.001-05:00

6 frozen puff pastry cups
6 oz fresh whole portabellas, coarsely chopped
8 oz fresh whole white mushrooms, coarsely chopped
2 tablespoons shallots, finely chopped
2 tablespoons fresh chives, finely chopped
8 oz Deli brie cheese, divided, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
3/4 cup beefy mushroom condensed soup
1 teaspoon garlic powder with parsley
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Preheat oven to 425°F. Bake puff pastry cups following package instructions.
Chop mushrooms, shallots, and chives; cut brie and butter. Combine all remaining ingredients (except pastry and one-half of the brie); transfer to 2-qt baking dish.
Bake 15–20 minutes or until hot and bubbly. Use fork to remove "top" of shells and soft pastry underneath. Place remaining half of brie in center of cups; add mushroom mixture over brie. Serve.

Source: Publix

rib roast with chipotle bleu sauce

2011-12-21T16:14:00.001-05:00

cooking spray
8 celery ribs
1 standing rib roast (4–5 lb)
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
5 oz Deli soft-ripened blue cheese, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce

Preheat oven to 425°F. Coat medium-size roasting pan with spray. Cut celery into 7-inch ribs; lay across center of pan. Place roast on top of celery (wash hands); sprinkle salt and pepper over roast. Bake 20 minutes or until roast has browned.
Reduce oven to 350°F; cook 2 more hours or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing.
Cut cheese and butter into small cubes. Place both in medium saucepan on medium heat; cook and stir 2–3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when sauce is bubbly. Serve roast with sauce. (Makes 8 servings.)

Total Time - about 3 hours (Active Time - 35 minutes)

COOKING SEQUENCE

Preheat oven; begin to bake pastry cups and rib roast - 10 minutes
Reduce oven temp; complete roast, continue mushrooms through step 2 - about 2 hours
Increase oven temp.; bake mushrooms, prepare sauce, and serve - 25 minutes

MAKES 6 SERVINGS
Source: Publix

nutter butter santas

2011-12-19T20:23:00.000-05:00

12 servings

servings

4 squares BAKER'S White Chocolate, melted

2 Tbsp. red colored sugar

24 miniature semi-sweet chocolate chips

Decorations: 12 each small red and white hard candies

12 NUTTER BUTTER Cookies

DIP both ends of each cookie in chocolate, leaving a 1-inch section in center uncoated. Place on waxed paper-covered tray. Sprinkle sugar over one end of each cookie for Santa's hat. USE remaining white chocolate to attach to each cookie: 2 chocolate chips for Santa's eyes, 1 white candy for pom pom of hat and red candy for nose. LET stand 20 min. or until chocolate is firm.

Store in airtight container at room temperature up to 3 weeks.

Easy Microwave Melting of BAKER'S Chocolate Squares

Microwave 1 unwrapped square of BAKER'S Chocolate in microwaveable bowl on HIGH (100%) for 1 min., stirring after 30 sec. or until chocolate is almost melted. (The square will retain its shape.) Stir 1 min. or until chocolate is completely melted. Add 10 sec. for each additional square of chocolate, stirring every 30 sec.

-The eyes look like mini chocolate chips and the noses look like the cinnamon red hots

- use the mini green and red M & Ms for eyes and nose

-used red hots for the nose and actually because I couldn't find white candies for the hat I cut up a mini marshmallow.

Source: http://www.kraftrecipes.com/recipes/nutter-butter-santas-128132.aspx

Colorful Christmas Balls

2011-12-18T16:02:00.000-05:00

These Christmas balls have a little bit of everything and are quite tasty. The multitude of ingredients also make these treats a great opportunity for the kids to help measure , pour, and stir. My kids also like to taste all the ingredients, their favorite from this recipe was the M&Ms I chose to dip half of the balls in white chocolate and the other half in milk chocolate, just to give a little extra color. The colorful sprinkles make these treats look great on your Christmas dessert platter, or in a gift box to give to someone.

2 1/2 cups graham cracker crumbs
1 cup powdered sugar
1/2 cup finely chopped pecans
1/2 cup mini M&Ms
1 cup flaked coconut
1 cup chocolate syrup
1 1/2 teaspoons vanilla extract
10 squares (2 ounces each) candy coating (white or chocolate)
multicolored non-pareils

Directions:

In a large bowl, combine all ingredients and mix well. Line a cookie sheet with waxed paper. Shape dough into 1 inch balls and place on cookie sheets. Chill for 1 hour, or flash freeze until solid. Melt chocolate candy coating and dip balls, placing back on waxed paper. Sprinkle with non-pareils right after dipping (before the chocolate hardens).

Freezing Directions:
After candy coating is hard, transfer Christmas balls to freezer safe containers.

Servings: Makes approximately 4 dozen balls

Source: http://onceamonthmom.com/coloful-christmas-balls/

peppermint bark

2011-12-18T16:00:00.002-05:00

Ingredients:

16 oz dark chocolate chips

16 oz white chocolate chips

1 cup crushed candy canes

Directions:

In a microwave safe bowl, melt the dark chocolate chips. Start with 1 minute, stir, and then additional 30 second increments until melted. Spread the melted dark chocolate on an aluminum foil lined cookie sheet. Place in fridge to cool. In another microwave safe bowl, melt the white chocolate chips. Let cool slightly, then gently stir in 1/4 cup of the crushed candy canes. Be careful not to over stir as this will cause your white chocolate to turn pink in color. Remove dark chocolate from fridge, and spread the white chocolate layer over the top. Sprinkle with the remaining 3/4 cup of crushed candy canes. Return to fridge until hardened. Break the bark into pieces. Store in airtight container.

Freezing Directions:

Freeze in airtight container or freezer bags.

peanut butter balls

2011-12-18T15:59:00.000-05:00

2 cups Creamy Peanut Butter

1 cup butter, melted

6 cups powdered sugar

1 – 20 oz package of chocolate almond bark

Mix peanut butter, butter and powdered sugar til completely combined. Shape into tablespoon sized balls, placing on a baking sheet. Flash freeze until firm. Melt almond bark according to package directions. Dip each ball into the almond bark and place on waxed paper. When dry or set, place airtight container and store in refrigerator.

You can also substitute white almond bark for the chocolate. Decorate with your favorite holiday sprinkles as well!

Freezing Directions:

Place in airtight freezer container or freezer bag. Freeze up to 3 months. Store in refrigerator.

Servings:30-40 balls

cranberry salsa dip

2011-12-18T15:57:00.002-05:00

1 12 oz package fresh cranberries, washed
1/4 cup green onion (tops and all), chopped
1/4 cup cilantro leaves (not stems), chopped (I use my kitchen scissors for this
1 small jalapeño pepper
1 yellow bell pepper, finely chopped
1 1/4 cup sugar
1/4 tsp cumin
2 Tbsp lemon juice
2 – 8 oz packages cream cheese

In a food processor, chop cranberries until fine. Chop green onion, cilantro and peppers. In an airtight container, combine chopped cranberries, onion, cilantro, jalapeno, sugar, lemon juice and cumin. Refrigerate for at least 4 hours. When you are ready to serve, evenly spread cream cheese on a platter to about 1/8″ thickness. (This makes a LARGE platter amount) Pour cranberry mixture over the top. Serve with tortilla chips, or your favorite snack cracker. If you like a little more “kick” to your dip, substitute habanero or ghost chile peppers for the jalapeno, and additional cumin or other spices.

Source: Lisa @ Onceamonthmom.com

slow cooker stuffing

2011-12-18T15:56:00.000-05:00

Slow Cooker Stuffing

Author/Source:

1 cup butter
2 cups onion, chopped
2 cups celery, chopped
1/4 cup parsley sprigs
2 cups mushrooms sliced
12 cups dry bread cubes
1 teaspoon poultry seasoning
2 eggs, beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon pepper
4 cups chicken or turkey broth

Melt butter in pan. Saute onion, celery, parsley and mushrooms. Pour over the bread cubes in a large bowl. Add seasoning and dried seasoning. Pour broth to moisten the bread. Add the beaten eggs and mix well. Pack lightly in the slow cooker. Cover and set to high for 45 minutes. Reduce heat to low and cook for 4 to 8 hours.

Source: Kelly @ Onceamonthmom.com

Make ahead scalloped potatoes

2011-12-18T15:53:00.000-05:00

4 cups organic, russet potatoes, thinly sliced
3 Tablespoons butter
3 Tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups sharp cheddar cheese, grated, divided

In a small saucepan, melt butter and blend in flour. Let sit for one minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in 1 cup cheese. Place half of the sliced potatoes in a lightly oiled one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle with remaining grated cheese. Bake uncovered for about 1 hour at 350 degrees.

Freezing Directions:

Prepare as directed above. Let cool, portion and divide among freezer bags until ready to serve. TO SERVE: Thaw in refrigerator and heat in microwave for 2-3 minutes or oven at 300 degrees for about 20 minutes.

Servings: 6
Source: Kelly @ Onceamonthmom.com

confetti corn casserole

2011-12-17T16:14:00.000-05:00

8 cups frozen corn kernels, thawed
1 white onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
16 oz cream cheese, cubed
1 cup heavy cream
2 tsp sugar
2 tsp salt
2 tsp pepper
8 slices bacon, cooked and crumbled (drippings reserved)

In the reserved bacon grease, saute corn, onion, and peppers in a large skillet over medium heat until peppers are tender. Add all remaining ingredients (except bacon), stirring until cream cheese is melted and well-incorporated. Pour into a 13×9 casserole dish, and top with the crumbled bacon.

Freezing Directions:
Prepare as directed; cool completely. Wrap, label, and freeze. To serve, thaw in refrigerator, then bake at 350°F for 45 minutes or until heated through.

Source: Jimmie @ Onceamonthmom.com

Servings: 12

light scalloped potatoes

2011-12-16T17:11:00.001-05:00

Serves 4

3-4 medium sized organic russet potatoes (don't try to add more potatoes unless you double the liquid)
1/2 sweet onion, sliced and chopped thin
1/2 tbsp. unsalted butter
1/2 tbsp. flour
1 c. milk (I use 1 %)
1 c. shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley

1. Wash, peel, and thinly slice the potatoes.
2. Melt the butter in a sauce pan. Add the sliced onion and cook until opaque.
3. Add the flour to the butter and onions. Stir thoroughly.
4. Slowly add cold milk, then add the potatoes.
5. Bring the potatoes to a boil, cover, and cook for 5 minutes.
6. Add the cheese, salt, pepper, and parsley - stir.
7. Spray a dish, or 4 ramekins with nonstick cooking spray and pour in potato mixture.
8. Sprinkle with parmesan (or extra cheddar) and bake on 375 degrees until potatoes are tender (time varies depending on baking dish of choice - 15 minutes for ramekins, 25 minutes for baking dish).

Source: http://littlemommybigappetite.blogspot.com

enchilida stuffed shells

2011-12-16T17:08:00.002-05:00

Featured: A Little Nosh

http://thegigglingchef.blogspot.com/2011/11/enchilada-stuffed-shells.html

roasted chicken artichoke calzone

2011-12-16T17:06:00.000-05:00

The changes I made:

I used frozen spinach instead of fresh. I let it defrost and then squeezed out the water from a 16-oz bag. Stupid me didn’t even think about the fact that I was using probably twice as much spinach as I needed so the calzones were seriously overloaded with the green stuff. Good thing we like spinach!
I couldn’t find sharp provolone, nor could I find ANY provolone that was shredded. So I bought the regular stuff (the circles) and cut thin slices and then cut those in thirds. Basically the same thing and I don’t think it impacted the calzones that much, besides that the sharp version may have added a nice flavor.
I didn’t have a rotisserie chicken or anything, so shredding chicken wasn’t going to be simple. Instead, I took a breast and cut it into little pieces and just cooked it in a skillet. Then I ran a knife through it to get it into even smaller pieces.

I think had I followed the directions exactly, it would have turned out better. My biggest mistake was the spinach thing. And I did love the cornmeal on the outside; gave it a great little crunch. Though I made some mistakes, the recipe itself is a good one and I feel confident sharing it. So…enjoy!

1 (14-ounce) can artichoke hearts, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough

Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

spaghetti pie

2011-12-16T17:04:00.001-05:00

2 Tbsp melted butter
1 lb spaghetti
3 eggs
1 cup Parmesan cheese, plus extra for topping
24 oz cottage cheese
32 oz spaghetti sauce
1 lb ground turkey

Brown ground turkey and add sauce; simmer for 20 minutes and cool slightly. While sauce is simmering, cook and cool pasta.
Combine first 4 ingredients together and spread onto the bottom of one 9x13 and one 9x9 casserole dish (I used just one 9x13 dish and just cooked the pie about 15 minutes longer). Add a layer of cottage cheese, using all 24 ounces. Add layer of meat sauce to the top. Sprinkle with Parmesan cheese and bake at 350 degrees for 40-45 minutes.

Source: http://www.alittlenosh.net

macaroni grill rosemary bread

2011-12-16T17:01:00.002-05:00

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-rosemary-bread-recipe/index.html

Pasta Carbonara

2011-12-16T17:00:00.000-05:00

Ingredients:

1 pkg fettucine
3 Tbsp olive oil
6 slices turkey bacon, cooked until crisp, then diced
1/2 onion, Chopped
1 clove garlic, minced
⅛ cups To 1/4 cup white wine
½ cups grated parmesan cheese (the stuff in the green can)
2 Tbsp heavy cream or milk
1/2 cup egg substitute
Salt and pepper to taste

Cook fettucine according to package directions. Drain well. Toss with 1 Tbsp of olive oil, and set aside.
Add 2 Tbsp olive oil to a large skillet and heat over medium heat. Add chopped onion, and cook until onion is soft and translucent. Add minced garlic, and cook 1 minute more. Add wine; cook one more minute. Add bacon and cooked linguine to pan. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
Mix the cheese, milk and egg substitute together in a small bowl, then stir into the pasta, taking the pan off the heat. Toss constantly until eggs are barely set. Add salt and pepper to taste.

Source: http://www.alittlenosh.net
-------------------------
Another version:

Spaghetti Carbonara is one of my all time favorite pasta dishes. “Carbonara” is “pasta with eggs, cheese and pancetta/bacon,” It’s easy enough for a weeknight dinner or fancy enough to serve company.

Preparation Instructions

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
While the pasta cooks start on the bacon. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat (drain the rest); add remaining 1 tablespoon olive oil, and heat in the same large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together then stir into the pasta, off of the heat. Tossing constantly with tongs or large fork until eggs are barely set. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Ingredients

16 ounces, weight Spaghetti Noodles
2 Tablespoons Olive Oil, Divided
8 slices Bacon Or Italian Bacon, Diced
¼ cups Onion, Chopped
1 whole Garlic Clove, Minced
⅛ cups To 1/4 Cup White Wine
½ cups Grated Parmesan Cheese
2 Tablespoons Heavy Cream Or Milk
2 whole Eggs Beaten
1 pinch Salt And Black Pepper
2 Tablespoons Fresh Parsley Chopped (dried Can Be Used)
Extra Parmesan Cheese For Garnish

bacon cream cheese wontons

2011-12-15T20:44:00.002-05:00

I made this New Years Day 2012. They were good right out of the oven but not great IMHO! I froze a few to test them out and will report back once I bake them, I am curious how the cream cheese does after being froze. I'll keep this recipe it's an easy item to make for a quick get together.

8 ounces cream cheese preferably organic, softened
5-6 slices bacon, preferably organic, cooked
24 wonton wrappers (Can be found in either your vegetable section near tofu or with the dairy products)
1 Tablespoon cornstarch
2 Tablespoons water

Directions:

Preheat oven to 375. Combine the softened cream cheese and bacon together in a small bowl. Arrange your wonton wrappers on to a baking sheet lined with parchment paper. Place approximately 1 teaspoon of cream cheese filling in the middle of each square. Combine cornstarch and water in a separate bowl. Then with a small pastry brush or a cotton swab, spread the cornstarch mixture on two of the edges of the square. Fold the wonton over to form a triangle and push the middle to try to keep the bubbling to a minimum. Repeat with remaining wontons until all filling is gone. Bake at 375 for about 10-12 minutes until golden brown on the edges and slightly crispy.

Freezing Directions:

Prepare as directed above. Place uncooked into freezer bag and freeze until ready to serve. TO SERVE: Thaw. Arrange your wonton wrappers on to a baking sheet lined with parchment paper. Bake at 375 for about 10-12 minutes until golden brown on the edges and slightly crispy.

Servings: 24 wontons

made 1-1-2012

spinach lasagna bake

2011-12-15T17:51:00.001-05:00

This sounds delish!

1 pound Ground Pork
1 pound Ground Beef
1 whole Large White Onion
4 cloves Garlic
2 cans 15-ounces Tomato Sauce
1 can 6 Oz Tomato Paste
1 package Sliced Mushrooms
2 Tablespoons Butter
1 cup Grape Tomatoes, Halved
1 teaspoon Rosemary
1 teaspoon Basil
½ teaspoons Oregano
1 teaspoon Italian Seasoning
1 teaspoon Garlic Powder
½ teaspoons Black Pepper
2 teaspoons Salt
1 cup Red Wine, Chicken Broth Or Apple Juice
½ cups Water
16 ounces, weight Of Your Favorite Noodle, Like Penne, Bow Tie, Rotini Etc.
9 ounces, weight Bag Of Fresh Spinach
4 cups Sour Cream
2 cups Grate Parmesan Cheese
2 cups Italian Blend Cheese Or Mozzarella
Sautee sliced mushrooms in butter, set aside. Wash and halve grape tomatoes.

In an extra large family skillet, cook ground beef and pork with garlic and chopped onions. Once the meat is browned and fully cooked, drain well. Add the tomato sauces, paste, sautéed mushrooms and tomato halves to the meat mixture. Next add the liquids; wine/chicken broth/apple juice and water. Simmer.

Cook and drain noodles. Add to meat sauce.

This recipe will fill 2 9×13 baking dishes, so you can freeze the second or share with a friend! Visually divide meat/pasta mixture into fourths, place a layer of meat and pasta in the bottom of each dish, followed by 1 cup of sour cream each. Divide spinach into fourths and place 1/4 on top of the sour cream layer, followed by 1 cup of the listed cheeses mixed. Repeat layers again, 1/4 pasta mixture in each, followed by 1 cup sour cream each, remaining spinach divided and the rest of the cheese on top of both.
Bake 350* for 35 minutes.

Source: http://4littlefergusons.wordpress.com/2011/11/30/spinach-lasagna-bake/

chinese 5 spice brittle

2011-12-15T17:44:00.001-05:00

½ C. light corn syrup

1 C. white sugar
1 C. dry roasted peanuts
¾ tsp. Chinese 5 spice powder
1 tsp. butter
1 tsp baking soda

Make sure to measure all ingredients carefully. Very light grease a baking sheet with cooking spray and set aside. Do not be tempted to oil the pan with a heavy hand because that will result in oily brittle. I used the Reynolds Wrap Release Foil and it worked perfectly. In a large glass bowl that will fit into the microwave, stir together the corn syrup, sugar, peanuts and 5 spice powder until thoroughly mixed together. Microwave on high for 6 minutes. Stir in the butter and microwave for an additional 30 seconds. Remove from microwave and gently stir in baking soda until the mixture is light and foamy. Now you need to work quickly!! Using a rubber spatula that has been sprayed with cooking spray, scrape the mixture out onto the greased baking sheet. Smooth out to a thin layer and allow to cool for at least 1 hour. Once cool, break the brittle into pieces and store in a well-sealed container.

Here's a variation made with cashews and pistachios! So delicious
Source: http://everydaysisters.blogspot.com

dark berry bark

2011-12-15T08:24:00.000-05:00

Ingredients

I prefer the Ghirardelli dark chocolate, but you can use any semi-sweet or bittersweet. The darker the healthier! Also, mix up the flavored Craisins- we used Blueberry and Cherry this time

Directions

Pour the chips into a microwave-safe bowl. Heat for 30 seconds, then stir. 30 seconds again, then stir. 30 seconds once more, then stir. If all the chocolate isn't melted yet after the last stirring, do it once more. Stir to get a smooth consistency, then fold in the Craisins.

Lay wax paper on a cookie sheet, then spread the chocolate/Craisin mix onto the sheet, thinly buy not thinner than the size of a Craisin(!). Refrigerate.

When it's completely hardened break the chocolate into pieces & serve or just re-refrigerate for later enjoyment.

Number of Servings: 12

sweet onion poppyseed salad dressing

2011-12-14T13:43:00.000-05:00

Sweet Onion Poppyseed Salad Dressing
makes 1 1/3 cups

1/2 yellow or sweet onion, roughly chopped
1 tablespoon dijon style mustard
1 teaspoon sea salt
1/4 to 1/3 cup raw honey
1/3 cup apple cider vinegar (preferably raw)
3/4 extra virgin olive oil
1 tablespoon poppy seeds

Combine onion, mustard, honey, salt, vinegar and cider in blender or food processor with blade and blend until smooth. Add oil and poppy seeds and blend until the oil is well incorporated. I like to store mine in a mason jar so that if the oil starts to separate I can just give it a good shake to mix it up. It supposedly keeps for 2 weeks, but it has never lasted that long around here.

western foil pack potatoes

2011-12-13T17:17:00.000-05:00

Assembly is so simple. Slice your potatoes; dice your peppers and onions; toss in oil, salt, and pepper. Wrap them tight into a double layer of foil and grill for 40 minutes. When they come out, they are soft, slightly caramelized, and begging for cheese.
Makes 5 side servings 6-8 red potatoes (about 1.25 lbs), sliced into 1/4″ half moons
2 cups red onion, diced
1 cup mild chili peppers, diced (bell, pablano, or mild hatch peppers are good)
2-3 tablespoons olive oil
Salt and pepper
1/2 cup Monterrey jack cheese, shredded

Lay out two sheets of foil. Divide the potato, onions, and peppers evenly between both foil sheets. Toss the potatoes mixtures with enough of the olive oil to coat. Lightly salt and pepper. Fold the foil into a package that is well sealed. Wrap the packs once more, each with another sheet of foil. This will prevent the foil from tearing on the grill.

Heat your grill to medium. Cook the foil pack potatoes for 40 minutes, flipping every 10 minutes. Remove from grill and let sit on your counter for 5 minutes before opening. Sprinkle with cheese. When the cheese has melted serve immediately.

Assembly is so simple. Slice your potatoes; dice your peppers and onions; toss in oil, salt, and pepper. Wrap them tight into a double layer of foil and grill for 40 minutes. When they come out, they are soft, slightly caramelized, and begging for cheese.
Do you have any simple, flavorful dishes that are your “old standbys” when you are having a stressful week?

Makes 5 side servings
6-8 red potatoes (about 1.25 lbs), sliced into 1/4″ half moons
2 cups red onion, diced
1 cup mild chili peppers, diced (bell, pablano, or mild hatch peppers are good)
2-3 tablespoons olive oil
Salt and pepper
1/2 cup Monterrey jack cheese, shredded

Lay out two sheets of foil. Divide the potato, onions, and peppers evenly between both foil sheets. Toss the potatoes mixtures with enough of the olive oil to coat. Lightly salt and pepper. Fold the foil into a package that is well sealed. Wrap the packs once more, each with another sheet of foil. This will prevent the foil from tearing on the grill.
Heat your grill to medium. Cook the foil pack potatoes for 40 minutes, flipping every 10 minutes. Remove from grill and let sit on your counter for 5 minutes before opening. Sprinkle with cheese. When the cheese has melted serve immediately.

mini nutella cheesecakes

2011-12-13T17:03:00.000-05:00

yields: 12 mini muffin sized cheesecakes (serves about 4 people)

Crust:
5 oreo cookies, cream filling removed
1 tablespoon butter, melted

Filling:
4 ounces of 1/3 less fat cream cheese at room temperature
1 tablespoon sugar
dash of vanilla
2 tablespoons nutella
1 egg yolk

Preheat oven to 325 and line 12 mini muffin tins with papers.

In a food processor or baggie, process oreos until they are fine crumbs. Mix the crumbs with the butter and divide it evenly into the tins (it will be about 1 teaspoon per tin) Use the end of a rolling pin to firmly pack down the crumbs to form the crust.

Use an electric mixer to blend the cream cheese on low for about 30 seconds or until creamy. Blend in the sugar. Scrape down the sides and blend in the chocolate and vanilla until well mixed. Beat in the egg yolk.

Spoon 1 level tablespoon of filling into each tin. You will have to scrape the bowl to get enough filling for that last tin. Bake for 12-15 minutes until the cakes are puffy. Don't let them get browned!
Cool and store in the fridge or freezer. You can serve them plain or with chocolate syrup drizzled on top.
I thought that 3 mini cakes per person was a good serving size.

Source: http://thischickcooks.blogspot.com/2011/08/mini-nutella-cheesecakes.html

valentines day candy bark

2011-12-13T17:00:00.000-05:00

If you've never made candy bark, all you have to do is line a baking pan with wax paper. Melt your choice of chocolate (I used white almond bark) and have whatever toppings you want to use ready. I had the kids put pretzels and Rice Krispies cereal on top of the wax paper, then we poured the melted white bark over them. Then they added Valentine's M&M's and sprinkles. Stick the pan in the fridge to harden, and voila! Easy Valentine's candy!

I added some to a bag, with pink marshmallows and a free printable tag from the internet for Mr. Two's teachers. Easy, cute, and done :)

Source: http://kim-thislittlelifeofmine.blogspot.com

Making memories with your kids

2011-12-13T16:55:00.001-05:00

Here is a great blog of fun unique things to make/do with your children!

http://makingmemorieswithyourkids.blogspot.com/

bachelor bars

2011-12-13T16:54:00.003-05:00

Shortbread Layer
* 1 1/4 cups unsalted butter, softened
* 3/4 cup sugar
* 1 egg
*1 tsp. vanilla
* 3 2/3 cup flour

Line a large baking sheet (Like a jelly roll size!) with parchment paper. Set aside.

Cream butter and sugar. Add egg and vanilla and mix well. Add flour and mix until blended.

Press dough into prepared pan and refrigerate for 1 hour.

Using a fork, prick the dough and bake in a 350 degree over for 10 - 12 minutes.

Caramel Nut Layer
* 2 cups butter
* 2 cups light brown sugar
* 1 cup honey
* 1/2 cup heavy cream
* 5 cups slivered almonds or chopped pecans. (This is where I changed it. I'm not much of a nut person in foods. I know! I just felt my Mom's virtual hand smack me in the back of the head! But I used cashews instead. I mean really, how could you go wrong with cashews?!?!)

Put butter, honey, cream and sugar into a saucepan and bring to a boil. Using a candy thermometer, cook until it's 24o degrees. Remove from heat and add nuts.

Pour onto the (kinda baked) crust and bake an additional 40 minutes until the filling bubbles evenly.

I didn't use a big enough pan I think. Thank goodness I put another pan under because look at the mess I made.

Cool and cut. Dip in chocolate if desired. (Ah, yeah! I desired!)

Heaven, right?

korean style london broil

2011-12-13T16:49:00.000-05:00

Korean Style London Broil

Serves 4

1/2 C. soy sauce

1/2 C. packed light brown sugar

2 T. sesame oil
3 T. rice wine vinegar
2 T. fresh ginger, minced
4 cloves garlic, minced
1/4 C. water
1 t. red pepper flakes
1 t. ground ginger
1 t. freshly ground black pepper
1 pound London broil or boneless beef short ribs

2 medium onions, sliced

2 bell peppers, coarsely chopped

2 tomatoes, coarsely chopped or 1 14ounce can tomatoes

Sesame seeds
2 green onions, sliced (I forgot these)

Score the London broil.

Mix the soy sauce, brown sugar, sesame oil, vinegar, fresh ginger, garlic, and water in the a small bowl, stirring until the brown sugar is well incorporated. Sprinkle in the red pepper, ginger, and black pepper. Mix well. Place the meat and sauce in a heavy duty Ziploc and refrigerate over night.

Scatter half the onion slices on the bottom of the slow cooker. Cover with the London broil and spoon the sauce over top the meat. Cover with remaining onions, bell pepper, and tomatoes. Cover and cook on low for 8 hours.

Scatter half the onion slices on the bottom of the slow cooker. Cover with the London broil and spoon the sauce over top the meat. Cover with remaining onions, bell pepper, and tomatoes. Cover and cook on low for 8 hours.

preztel bites

2011-12-13T16:46:00.003-05:00

Ingredients:

21 oreos
6 oz neufchatel cheese (or cream cheese) – original recipe called for 3 oz but I found that I preferred the taste with more cream cheese
Square or circle pretzels
semi-sweet chocolate chips
jimmies (aka sprinkles, whatever you call them)

Grind up cookies and cream cheese in a food processor until a thick paste forms.
Lay pretzels out on a cookie sheet and top each with 1 tsp of the cookie mixture. Put another pretzel on top to make a sandwich.
Melt chocolate chips in the microwave until smooth (about 30 seconds). Dip pretzels in melted chocolate, and then cover chocolate with jimmies/sprinkles.
Refrigerate at least 30 minutes.

These don’t store super well because I found that the pretzels lost their crunch by the next day, so it’s best to eat them the same day you make them.

1 preztel bite = 1 WW point
Source: http://www.alittlenosh.net

teriyaki burgers with swiss

2011-12-13T16:21:00.002-05:00

1 1b ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Lawry’s Teriyaki with Pineapple Juice 30-Minute Marinade
4 slices Swiss cheese
4 hamburger buns

Combine meat, salt, pepper and marinade.
Mix lightly and shape into four patties.
Place patties on greased grill over hot coals.
Grill 10 minutes or to desired doneness.
Top patties with cheese slices and continue grilling until cheese is melted.

Chocolate Babka

2011-12-13T16:16:00.000-05:00

Streusel Ingredients
1 2/3 Cups Confectioners’ Sugar
1 1/3 Cups All-Purpose Flour
12 Tablespoons (1 ½ Sticks) Unsalted Butter, Room Temperature

Chocolate Babka Streusel

Streusel Instructions
1. In a large bowl, combine the sugar, flour and butter.
2. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
This recipe makes 3 ¾ cups.

Chocolate Babka Ingredients

1 ½ Cups Warm Milk, 110 Degrees
2 Packages Active Dry Yeast, ¼ Ounce Each
1 ¾ Cups Sugar Plus A Pinch
3 Whole Large Eggs, Room Temperature
2 Large Egg Yolks, Room Temperature
6 Cups All-Purpose Flour, Plus Additional Flour For Your Work Surface
1 Teaspoon Salt
3 ½ Sticks of Unsalted Butter, Room Temperature, Cut Into 1-Inch Pieces
Additional Butter To Grease The Bowl And Loaf Pans
2 ¼ Pounds Semisweet Chocolate, Very Finely Chopped*
2 1/2 Tablespoons Ground Cinnamon
1 Tablespoon Heavy Cream
* After chopping the chocolate into moderately sized chunks, you can save time by using a food processor to pulse the rest of the chocolate in two batches to small bits.

Chocolate Babka Instructions

1. Pour warm milk into a small bowl. Sprinkle yeast and a pinch of sugar over the milk; let it stand until foamy, for about 5 minutes.

2. In a bowl, whisk together 3/4 cup sugar, 2 eggs and the egg yolks. Add the egg mixture to the yeast mixture, and whisk to combine.
3a. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the egg mixture and beat on low speed until almost all of the flour is incorporated, about 30 seconds.
3b. Change to the dough hook. Add 2 sticks of butter and beat until the flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes

need to get rest of rescipe

source:
http://www.create-with-joy.com/2011/09/chocolate-babka.html