Marianne's Recipes

Red Quinoa Fruit Salad

2012-02-14T15:59:00.000-07:00

1 cup fresh blueberries or strawberries
1 fresh pineapple, peeled, cored and chopped
4 apples, chopped
2 small cans mandarin oranges, drained
2 bananas, sliced
1 cup pecans, lightly chopped
2 cups cooked red quinoa

Dressing:
1/2 c flax oil or coconut oil
1/2 c olive oil
1/2 c honey
2/3 c Golden Balsamic vinegar
Whisk with a dash of salt
1 tsp nutmeg
1 Tbs fresh grated ginger

Toss all ingredients in large bowl and toss with fruit dressing.

Notes: I made half a batch and used blueberries and left out the pecans. For the dressing I left out the flax or coconut oil, but used olive oil, honey and rice vinegar in amounts halved. I also used 1/2 tsp ground ginger instead of fresh and canned pineapple tidbits. I served it over fresh spinach leaves and it was so good!

Chocolate Lava Cake

2012-02-14T15:53:00.001-07:00

Ingredients:
2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3.5 oz dark chocolate like Ghirardelli's
3 tbsp flour
4 tsp cocoa powder
pinch salt
1/8 tsp vanilla

Butter generously 4 5.5oz ramekins. Place in casserole dish.
Whisk by hand or machine the eggs and sugar until light and lemon colored.
Melt (don’t cook - defrost setting in microwave) the butter and chocolate together. Mix well.
Sift in the cocoa and flour. Add pinch of salt and vanilla. Add egg mixture and mix until combined.

Fill qt size ziplock with batter. Cut one corner and squeeze into ramekins. Wrap and refrigerate for 30 minutes.
Pour hot water into casserole dish about 1/2 way up on ramekins.
Preheat oven to 425 and bake from 15-17 minutes. Cool 15 minutes then loosen with knife and invert onto a plate. Dust with powdered sugar. Should be soft and gooey in the middle.

Notes: I had a bowl with a spout so I just poured the batter into the cups easily. It took 17 minutes to set up and could have gone another minute. The top was puffed up and the center was like pudding. I warmed up 2 Tbs of raspberry jam and strained out the seeds for a nice sauce. Yummy!

Smoky Chipotle Hummus (edited)

2012-02-08T13:14:00.000-07:00

hum·mus - Middle Eastern Cookery . a paste or dip made of chickpeas mashed with oil, garlic, lemon juice, and tahini and usually eaten with pita.

Ingredients

2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup water
1/4 cup tahini (sesame-seed paste)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 chipotle pepper in adobo sauce
2 cloves garlic
1 1/2 teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil-packed sun-dried tomatoes, drained
1/2 cup chopped cilantro
1/2 teaspoon salt
ground black pepper to taste

Directions

Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.
NOTES: the original recipe said 1 canned chipotle pepper in adobo sauce and I read it 1 can! I only put 1/2 the can but it was too spicy. I have rewritten the recipe in this posting.

Spicy Roasted Chickpeas

2012-02-07T11:01:00.000-07:00

Recipe adapted from What’s Gaby Cooking by Our Best Bites

Ingredients:
1 15-ounce can chickpeas
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon garlic powder

Instructions:
Preheat oven to 400 degrees. Drain and rinse chickpeas and pat dry with paper towels. Set aside.
In a medium bowl, combine the spices and the olive oil. Toss the chickpeas in the spice mixture and spread the seasoned chickpeas over a lined baking sheet. Bake for 20 minutes and then remove the pan from the oven. Use a spatula to toss the chickpeas, then replace the pan and cook for another 15-20 minutes or until browned (but not burned) and crispy. Allow to cool. Snack away.

Quinoa Pilaf

2012-02-06T19:56:00.003-07:00

1/4 c carrots, diced
1/4 c green onion, diced
1/4 c celery, diced
1/4 cup green pepper, diced
1/4 c red pepper, diced
3 cups quinoa, cooked
1/4 c olive oil
2 cloves garlic, crushed
1 c almonds, sliced (opt)
1/4 tsp oregano
salt & pepper to taste

Put 2 cups water and 1 cup quinoa into a medium sized pan. Bring to a boil, cover and reduce heat to simmer for 15 minutes or until all water is absorbed. Saute all vegetables and garlic in oil about 5 minutes. Add oregano, almonds, cooked quinoa and salt & pepper to taste.
Serves 4-6.

Quinoa

2012-02-06T19:44:00.000-07:00

One of the latest superfoods to be touted by celebrity trainers and the like is quinoa.

What makes "keen-wah" so nutritious? We’ve got the scoop on quinoa nutrition facts.

Most people who have heard of quinoa think it’s a grain, and judging by how it’s pronounced, some assume it’s from the Orient.

But technically, quinoa is a seed, not a grain and it’s grown high in the Andes Mountains of South America.

Quinoa plants have been cultivated at altitudes of well over 10,000 feet and have been considered a superfood for at least a few millennia — in fact, the Incas cherished it as a superfood of their own.

Here in the U.S., quinoa has been discovered as a nutritious asset and enjoyed culinary popularity within only the last few years. Here’s why…

Eat one cup of quinoa (a single serving size), and you’ll consume:

220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
40 grams of carbohydrates (13 percent daily value)
8 grams of protein (16 percent of daily value)
3.5 grams of fat (5 percent daily value with no saturated fat)
A glycemic load (blood sugar spike) of only 18 out of 250
5 grams of fiber (20 percent of daily value)
20 percent of daily value of folate (various forms of Vitamin B)
30 percent of magnesium daily value (beneficial for people with migraine headaches); 28 percent daily value of phosphorous; iron (15 percent); copper (18 percent); and manganese (almost 60 percent)

Quinoa is stocked with life-sustaining nutrients all across the board, including all eight essential amino acids. There are other highly beneficial compounds, vitamins and minerals in this food that the Incas reverently called "chisaya mama" (mother of all grains).

Vegetarians would do well to incorporate quinoa into their diet often. It’s difficult for vegetarians to get all eight essential amino acids and an adequate source of protein from one food source. Usually, vegetarians and vegans need to combine foods like beans and rice to acquire all the essential amino acids, the building blocks of protein.

Enjoy this food that the Incas valued as much as gold.

Judd Handler is a freelance writer and health and lifestyle coach in Encinitas, Calif., who likes to think he has perfected the art of cooking quinoa.

http://www.mnn.com/food/healthy-eating/stories/quinoa-nutrition-facts

Butternut Squash Bake

2012-02-02T18:31:00.004-07:00

1 (4 pound) butternut squash - peeled,
seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs

Preheat an oven to 425 degrees
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.

Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Veggie Pot Pie

2012-01-13T12:10:00.000-07:00

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
2 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Preheat oven to 425 degrees F (220 degrees C).
Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
Bake in preheated oven for 30 minutes, or until the crust is brown.

Simple Oven BBQ Ribs

2012-01-13T12:06:00.002-07:00

2 racks baby back ribs
6 tablespoons Emeril's Rustic Rub, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Sweet Original Barbecue Sauce

Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)

Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.

Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.

Rustic Rub:

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Yield: 2 1/4 cup

Salt & Vinegar Crusted Chicken

2012-01-10T12:12:00.002-07:00

    •    6 chicken breasts- about 1/2 inch thick
    •    3 cups of salt & vinegar potato chip crumbs
    •    1/4 tsp salt
    •    3 eggs; beaten
    •    1 cup flour seasoned with salt & pepper
    •    Olive oil
    •    Fresh parmesan cheese

Rinse and pat chicken dry and season with salt & pepper on both sides. Combine eggs in one shallow dish, seasoned flour in a separate shallow dish, and potato chip crumbs plus 1/4 tsp salt in another. Dredge each chicken breast in seasoned flour shaking off excess, dip in eggs and then coat both sides with potato chip crumbs. In a large skillet brown the coated chicken breasts in olive oil over med-high heat on both sides. About 2-3 minutes per side or until chicken is golden. Place browned chicken breasts on a baking sheet and finish cooking in oven about 8 minutes @ 350 degrees.

· May take longer depending on thickness of your chicken.

Balsamic Caramelized Onions w/Herbs

    •    2 large onions thinly sliced
    •    2-3 tbsp olive oil
    •    Fresh rosemary, thyme, basil (use whatever fresh herbs you like)
    •    2 tbsp balsamic vinegar
    •    Salt & pepper to taste

Over med-high heat, drizzle olive oil in skillet and add sliced onions. Sauté until nice and dark golden brown. Add fresh herbs, balsamic, and salt & pepper to taste. Top warmed chicken with onions and fresh shaved parmesan.

Cajun Chicken Alfredo Pasta

2012-01-09T13:13:00.002-07:00

4 boneless skinless chicken breasts
1/4 cup butter
2 cups half-and-half or 2 cups heavy cream
4 -8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or 8 ounces other type pasta

Cajun Seasoning

1 teaspoon black pepper
1 teaspoon cayenne pepper, less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt, to taste

Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. Salt the pieces and saute chicken in butter.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, may add more later.
Once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!

Chicken Marinade for Salad

2012-01-09T10:10:00.001-07:00

2/3 c lemon juice
1/3 c soy sauce
2 tsp minced garlic
1/4 t pepper
1 tsp brown sugar
2 t basil
4 chicken breast, cut in strips
Marinate chicken for an hour or more. Grill on Foreman grill. Set aside.

Toss together the salad ingredients:
Leafy lettuce
dried cranberries
crumbled Feta cheese
Peeled, sliced cucumbers

Serve with chicken and balsamic vinaigrette.

Homemade Enchilada Sauce

2012-01-09T10:03:00.000-07:00

2 8oz cans tomato sauce
1 4oz can chopped green chilies, undrained
1/2 c onion, chopped
2 tsp chili powder
1 tsp ground cumin
1/4 tsp dried oregano
1 clove garlic, minced

Combine all ingredients and place in blender and puree. Place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.

Cream Cheese Wontons

2012-01-09T09:52:00.000-07:00

1 8oz pkg cream cheese
1 Tbs dry ranch dressing mix
Or
Ranch Cheese Ball (from Macey's)
Wonton Skins
Or
Crab meat may be substituted for the ranch dressing for a different flavor.

Soften cream cheese and mix with ranch dressing mix. Fill each wonton with 1 tsp cream cheese and seal up edges with water. Fry in 1 inch of oil on medium heat turning over when light brown. Serve with sweet and sour sauce.

Cranberry Orange Muffins

2011-12-28T11:50:00.001-07:00

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped whole fresh cranberries
1/2 cup chopped walnuts (opt.)
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon orange zest

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or use liners.
Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into muffin cups.
Bake for 25 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Notes: the original recipe was for bread not muffins, so I can't remember now how many muffins it made. I have reduced the baking time in the directions because muffins take less time of course.

Cinnamon Raisin Bread

2011-12-28T11:41:00.000-07:00

3/4 cup milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 T active dry yeast
1 egg + 1 egg white
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup margarine, softened
1 cup raisins
2 cups all-purpose flour
2 cups whole wheat flour
1 tablespoon milk
1/4 cup and 2 tablespoons white sugar
1 tablespoon ground cinnamon
1 tablespoon butter, melted

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 1 tablespoon milk. Mix together 1/4 cup sugar and 1 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut in 2, and tuck under ends. Place loaves into well greased 8 x 4 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Waffles

2011-12-28T11:27:00.001-07:00

1 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons honey
2 eggs
1 1/2 cups warm milk
1/3 cup oil
1 teaspoon vanilla extract

Directions

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
In a separate bowl, beat the eggs. Stir in the milk, oil and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Easy Breadsticks

2011-12-28T11:21:00.004-07:00

36 frozen dough rolls
1 stick butter/margarine, melted

Toppings:
Parmesan cheese
garlic salt
cinnamon & sugar

Dipping sauces:
pizza sauce
Ranch dressing
icing

Thaw dough according to package directions.
Preheat oven to 375.
Spray cookie sheet with nonstick spray.
Roll each piece of dough into a breadstick appox. 6 inches long.
Brush breadstick with melted butter.
Sprinkle with topping of choice.
Bake in oven for 12-15 minutes
Serve with dipping sauce, if desired.

Cinnamon Swirl Bread

2011-12-28T11:15:00.001-07:00

This is more like a cake than a bread.

1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing . . . if you can.

Vanilla Crepes

2011-12-28T11:12:00.002-07:00

1 1/2 cups milk
2 eggs
2 T vanilla extract
1 cups all-purpose flour
1/2 c whole wheat flour
2 T honey
1/2 tsp salt
5 T vegetable oil

Directions

In a large bowl, mix together the milk, eggs and vanilla. Stir in the flour, honey, salt and oil until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, whipped cream, yogurt or jam to serve.

Honey Corn Bread

2011-12-28T11:07:00.001-07:00

1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Dash salt
1 1/3 cups milk
1/2 cup frozen corn
1/4 cup butter or margarine, melted
1/4 cup honey
1 egg
3 teaspoons vanilla extract

Directions

In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
Pour into a greased 9-in. ovenproof skillet or baking dish. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm.

Sugar Cookies

2011-12-14T12:47:00.003-07:00

1 c real butter
1 c sugar
1 egg
1 1/2 t almond extract
3 c flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
Slowly add the flour mixture to the butter mixture and mix until completely combined.
Chill the dough in the fridge for about an hour, or use this great tip to make things easier:
When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don’t need to add extra flour to roll it out. If you don’t use this tip, proceed as follows:
When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

from Our Best Bites

Fudge

2011-12-14T12:39:00.000-07:00

3 c. sugar
2/3 c. evaporated milk
1/2 c. butter
2 c. semisweet chocolate chips
1 jar (7 to 7.5 oz.) marshmallow creme
1 t. vanilla extract

Butter a 13" x 9" x 2" pan. In heavy 3 quart saucepan, combine sugar, evaporated milk and butter. Bring to a full rolling boil over medium high heat, stirring constantly.
Reduce heat to medium and boil 4 to 5 minutes (approximately 234°F), stirring constantly.
Remove from heat and stir in chocolate chips, marshmallow creme, nuts and vanilla. Pour into buttered pan and cool until firm.

Note: If you are cooking candies, you can decrease the cooking temperature in the recipe by 2º for each 1,000 feet of elevation. The candies concentrate much faster at higher altitudes, therefore lower temperatures and shorter cooking times are required.

For here in Utah, I boil most fudge recipes for 4 minutes. (about 225 degrees)

White Christmas Peppermint Fudge

2011-12-14T12:21:00.001-07:00

3 c white chocolate chips
1 can sweetened condensed milk
2 tsp vanilla
1/2 tsp salt
5-6 crushed candy canes

Over low heat, melt chips with milk, vanilla, and salt. Remove from heat and stir in crushed candy canes. Spread into foil lined pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in fridge.

Rox's Easy Truffles

2011-12-14T12:17:00.000-07:00

1 1/2 cups good semi sweet or dark chocolate chips
1/2 c. cream
1 tsp vanilla or 1/4 tsp mint extract

Place chocolate in a medium bowl. Heat cream just till boiling (watch carefully). Pour over chocolate and let sit 5 minutes. Whisk until smooth, adding extract. Cool in fridge 2 hours. Shape into teaspoon sized balls. Refrigerate over night and roll in desired coating: cocoa, powdered sugar, fine nuts, chocolate coating, sprinkles etc.

Note: I mixed powdered sugar and cocoa together for the coating so it's not so bitter.

Mint Chocolate Cookies

2011-12-14T12:12:00.001-07:00

2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/4 cup nonfat dry milk powder
1 teaspoon baking soda
1 cup butter, softened
1/2 cup vegetable oil
1 cup light brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 1/4 teaspoons peppermint extract
2 cups milk chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the egg then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Angel Hair Pasta with Garlic Shrimp and Broccoli

2011-12-12T18:22:00.001-07:00

1 (12 ounce) package angel hair pasta

2 1/2 tablespoons butter, divided

1 1/2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

1 1/2 tablespoons pesto

1 1/2 tablespoons chopped fresh parsley

3 cloves garlic, minced

2 tablespoons grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon ground white pepper

1 dash Worcestershire sauce

1 dash hot sauce

1/2 (16 ounce) package frozen broccoli

florets, thawed

1 pound jumbo shrimp, peeled and

deveined

3 cloves garlic, minced

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
3.	Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
4.	Melt 1 tablespoon butter in a large skillet. Saute shrimp and garlic for 5 minutes, or until shrimp are pink.
5.	In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve. (Allrecipes.com)

Chinese Buffet Green Beans

2011-11-30T14:08:00.001-07:00

1 tablespoon oil, peanut or sesame
2 cloves garlic, thinly sliced
1 pound fresh green beans, trimmed
1 tablespoon white sugar
2 tablespoons oyster sauce
2 teaspoons soy sauce

Directions

Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Grilled Vegetable and Farro Salad

2011-11-30T13:51:00.001-07:00

2 yellow squash, washed and cut into length wise strips 
2 zucchini, washed and cut into length wise strips 
1-2 T. Extra Virgin Olive Oil 
2-4 cobs corn 
2 lbs Peruvian potatoes
1 cup artichoke heart pieces 
3 cups cooked farro

Dressing: 
balsamic vinegar 
Extra virgin olive oil 
1 T. fennel 
1 T. rosemary 
1 T. oregano 
Salt & pepper

Directions
Start by tossing the squash and zucchini with oil in a bowl and season with salt and pepper. Grill on an outside gas grill or using a grill pan on stove top until slightly tender and have good color on them. Coat corn cobs with oil and salt and pepper, and grill as well or roast in a 500 degree oven till golden brown.

Cut the kernels off of the cob and put them in a large mixing bowl. Dice squash and zucchini into chunks and add to corn. Steam the potatoes for 8-10 minutes until fork tender. Add them to bowl along with the artichokes and farro. Add all of the dressing ingredients on top and stir until coated.

Notes: I love balsamic vinegar so I loved this recipe. I substituted red potatoes for the Peruvian potatoes and brown rice for the Farro just because I couldn't find either of them. I also used 1/4 cup of canned corn.

Asian Salad

2011-11-30T13:49:00.001-07:00

3 hearts of romaine, sliced thin
3 cups shredded cabbage
1 english cucumber, seeded and chopped
1 5 oz. can water chestnuts, chopped
1 15 oz. can mandarin oranges, drained
1 15 oz. can garbanzo beans, rinsed and drained
1/3 c. sliced almonds
1/8 cup sesame seeds
2-3 shredded carrots
2 green onions, thinly sliced

Toss with dressing:

1 t. low sodium soy sauce
1 t. fresh ginger, finely chopped
2 T. rice vinegar
2-3 T. sugar
3 T. orange juice
1 t. sesame oil
1 t. garlic powder
1 t. dijon mustard

Grilled Marinated Shrimp

2011-11-30T13:45:00.001-07:00

    •    1/2 cup olive oil
    •    1/4 cup chopped fresh parsley
    •    1 lemon, juiced
    •    2 tablespoons hot pepper sauce
    •    3 cloves garlic, minced
    •    1 tablespoon tomato paste
    •    2 teaspoons dried oregano
    •    1 teaspoon salt
    •    1 teaspoon ground black pepper
    •    2 pounds large shrimp, peeled and deveined with tails attached
    •    skewers

Directions
    1.    In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
    2.    Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3.    Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Notes: I used ketchup in place of the tomato paste because that's what I had. I removed the tails and served it over pasta.

White Bean Soup

2011-11-30T08:35:00.001-07:00

1 pound dried white cannellini beans OR
4 (15oz) cans cannellini beans, drained and rinsed
4 cups sliced yellow onions (3 onions)
1/4 c good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches) or 1 tsp of dry rosemary
2 quarts vegetable stock
1 bay leaf
1-2 tsp kosher salt
1/2 tsp black pepper
If using dried beans: In a medium bowl, cover the beans with water by at least 1 inch and leave them in the fridge for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans (or drained cans of beans), rosemary, vegetable stock, and bay leaf. Cover, bring to a boil and simmer for 30 - 40 minutes if using dry beans (until beans are very soft) or 15 - 20 minutes for canned beans. Remove the rosemary branch and the bay leaf.
Pass the soup through the coarsest blade of a food mill, or pulse in food processor until coarsely pureed.
Return to pot and reheat and add salt and pepper, to taste.

Notes:
I used canned beans because it's easier. I put less salt than it called for because canned beans have salt in them already. I scooped out the dry rosemary with a slotted spoon. I will only puree half of the soup next time and leave some of the onions and beans whole for a chunkier texture.

Pumpkin Muffins

2011-11-08T11:42:00.000-07:00

1 c pumpkin puree
1/2 c honey
1/4 c brown sugar
1/3 c applesauce
1 egg
1 cup whole wheat flour
1/2 c white flour
1/2 c oats
1 tsp baking soda
1/4 tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt

Preheat oven to 350 degrees. Grease 12 muffin cups or line with liners.
In a large bowl, stir together dry ingredients. Combine all wet ingredients and mix with dry until smooth. Scoop into muffin cups. Makes 12 regular muffins.
Bake for 20 - 25 minutes until muffin centers bounce back when lightly touched.

Original recipe was doubled and I add raisins and chocolate chips.

Pumpkin Cookies

2011-10-26T14:42:00.000-06:00

I have experimented with several pumpkin cookie recipes over the years trying to make them better for you. I think this one is a keeper even with the butter and sugar missing.

3/4 c honey
1/2 c applesauce
1 c pumpkin puree
1 egg
1 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 1/2 c whole wheat flour
1/2 c white flour
1 c chocolate chips OR raisins

Mix all wet ingredients together. In separate bowl, combine dry ingredients and whisk together. Add dry to wet and mix until blended, but don't over mix. Stir in chips or raisins or combination of both.
Lightly grease cookie sheet with cooking spray. Drop by teaspoonfuls on to sheet. (optional: To make them flatter use the back of a spoon sprayed with cooking spray and flatten each cookie.)
Bake for 12-14 minutes at 350. Makes about 30 cookies.

Fresh Pureed Pumpkin

2011-10-18T18:31:00.001-06:00

To make pumpkin puree from a fresh pumpkin or jack o'lantern, remove the seeds and stem and cut the pumpkin into 2-4 inch chunks.
Cover them with water, and simmer for about 30 minutes until tender. You can also steam the pumpkin on a metal steamer or microwave until tender.
Cool slightly, but not completely and scrape from skin. Puree in a blender in small batches.
(I often add water while it's blending to help it blend easier and then remove the water later.)
Use cheese cloth to squeeze out most of the water to make the puree less watery.
Freeze in ziplock bags. Or use immediately in cookies or pie.

Pumpkin Pie

2011-10-18T18:18:00.002-06:00

4 eggs, lightly beaten
3 cups pumpkin or 1 29 oz can
1 1/2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
2 12 oz cans evaporated milk
1 pie crust

Mix all ingredients well and pour into pie crust. Bake at 425 for 15 minutes then reduce temperature to 350 and bake for an additional 45 minutes.

Apple Pie

2011-10-18T18:10:00.002-06:00

6 apples, sliced (granny smith work well)
3/4 - 1 c sugar (depends on tartness of apples)
1 tsp cinnamon
2 T flour
2 T butter
2 pie crusts for top and bottom

In large bowl mix together sliced apples, sugar, cinnamon, and flour. Stir until mixed thoroughly. Place bottom pie crust into the pan and pour apple mixture into pie crust. Top with dots of butter and add top crust that has been vented with 4-5 slits. May brush top crust with beaten egg white and 1 Tbs water.
Bake at 450 for 15 minutes then reduce temperature to 350 and bake for additional 45 minutes.

French Dip Sandwiches

2011-10-18T18:03:00.002-06:00

Sear a 3-4 lb roast on all sides in frying pan. Place in crockpot.
Add
1 can beef broth
1 can beef consomme
1 can french onion soup

Cook for 10 hours on low.
Remove from crockpot, leaving juice. This will be your au jus for dipping.
Shred beef with two forks (or in a Kitchenaid with paddle) and place in shallow pan with about 1 cup of juice.
Serve with hard rolls and mugs of leftover au jus.

Chicken Enchilada Soup

2011-10-18T17:31:00.001-06:00

1/4 c oil
2 T chicken base
1 1/2 c diced onions
1 tsp ground cumin
1 tsp chili powder
1 tsp granulated garlic
1/4 tsp cayenne pepper
1 c Masa Harina (Mexican corn flour)
2 quarts water, divided
1 c crushed tomatoes
1/4 lb processed american cheese (like velveeta) cubed
1 1/2 lbs cooked, cubed chicken breast
In large pot, combine oil, chicken base, onion. and spices. Saute until onions are soft and clear. about 5 minutes.
In a mixing bowl, combine Masa Harina with 1/2 quart water. Stir until all lumps dissolve.
Add Masa Harina rue to sauteed onions, bring to a boil. Once mixture starts to bubble continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
Add cheese cubes. Cook, stirring occasionally, until cheese melts. Add chicken; heat through.
Top with grated cheese, pico de gallo and tortilla strips.

Sweetened Condensed Milk from Powdered Milk

2011-09-04T13:48:00.000-06:00

I usually have sweetened condensed milk on hand, but I do have a back up plan for when I don't.

Using a blender, combine
1/2 c hot water
1 c sugar
1 c powdered milk
Blend completely and store in refrigerator.

Brazilian Limeade

2011-09-04T13:45:00.000-06:00

Our Best Bites

4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.

Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Cucumbers in Oil and Vinegar

2011-09-01T18:04:00.001-06:00

1/2 c. oil

1/2 c. vinegar
3 tbsp. sugar
1 tsp. salt
Dash of pepper
1 med. onion, thinly sliced
Water (optional)
2 cucumbers, thinly sliced

Combine all the above ingredients and chill 1-2 hours.

From Cooks.com

Aunt Wyla's "Apple" Pie

2011-09-01T12:58:00.002-06:00

With zucchini season at it's peak, try this great fake out pie! It's so good nobody will realize it's not apples! It works especially well with those extra large ones you find hidden under a leaf.

4 - 5 c zucchini, peeled, seeded, sliced and cooked until tender
add 2 T lemon juice
dash of salt
1 1/4 c sugar

If the zucchini is bigger than 4 inches in diameter, I cut it into quarters lengthwise and scoop the seeds out. Just in half if it's smaller. Then peel it and slice it into 1/4 inch slices. Put in microwaveable bowl with 1 cup of water and cook on high until tender, but not mushy about 5 - 8 minutes, stirring occasionally. Drain off water.

Mix dry ingredients in small bowl
1 1/2 tsp cinnamon
1 1/2 tsp cream of tartar
dash of nutmeg
3 T flour

Add to fruit mixture. Filling will be runny. Pour into pie crust and dot with butter. Cover with top crust. Bake at 400 for 40 minutes.

Creme Brulee

2011-08-31T13:18:00.000-06:00

2 c heavy cream
8 large egg yolks
1/2 c sugar
1/2 tsp vanilla extract

Pour sugar into the egg yolks and beat until smooth. Heat the heavy cream until almost simmering then remove from heat. Add about 1/4 cup of heavy cream to the egg yolks one tablespoon at a time while stirring vigorously. This will temper the eggs so they don't curdle.
Now combine the eggs and the rest of the cream and stir until smooth. Add the vanilla extract.

Pour the mixture into six to eight ramekins depending on the size. Makes a little more than eight 4 ounce creme brulees.

Place the ramekins in a baking pan. Pour boiling water into the pan around the dishes not getting water into the custard. Put enough water in to cover the ramekins up halfway.

Place in preheated oven at 350 and bake for about 20 - 30 minutes. After the first 20 minutes, check every 6 minutes by gently shaking pan to see if edges are firm and center is still slightly soft. The smaller ramekins will bake faster. It may take up to an hour if you have larger ramekins.

Remove from oven and let cool to room temperature. They will continue to cook as they cool, so leaving the centers just slightly jiggly is good.

Once cooled, sprinkle each custard with 1 Tbs of sugar and broil or torch until golden brown.
Enjoy!

Oatmeal Creme Brulee

2011-08-31T13:00:00.000-06:00

Had this at the Marriott in Kauai. . . twice!

3 large egg yolks
6 Tbs brown sugar, divided
3/4 c heavy cream, whipped
3 1/2 c water
2 c old fashioned rolled oats
1/4 tsp salt
2/3 c milk
1 Tbs butter
Top with fruit of your choice

Beat egg yolks and 3 Tbs sugar in heatproof bowl until pale and thick. Place over saucepan of boiling water and whisk until pale and very thick, 4 to 5 minutes. Cool. (Can be made ahead. Cover and refrigerate up to 24 hours.) Fold in cream; set aside. Makes 1 1/2 cups.

Preheat broiler.

Combine water, oats and salt in medium saucepan. Bring to boil; reduce heat to medium and cook, stirring occasionally, until thick, 5 minutes. Stir in milk and butter.

Spoon oatmeal into each of 6 ovenproof shallow bowls or gratin dishes. Top each with scant 1/4 cup cream mixture. Broil 3 inches from heat source 1 to 2 minutes, until golden brown. Sprinkle with remaining 3 tablespoons brown sugar and fruit. Makes 6 servings.

Note: If you're fortunate enough to have a creme brulee torch, you can, of course, use that in place of the broiler.

Recipe may need to be halved. I saved a couple bowls for the next day and it was still pretty good. You may want to save the extra creme brulee and add it after you reheat the oatmeal and then brown it.

Chocolate Zucchini Bread YUM!

2011-08-09T14:14:00.004-06:00

Recipe by Our Best Bites

2 C (*whole wheat) flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. It makes 2 very full 8″ pans or slightly less full 9″.
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini (and zest if you’re using). Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips. Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving. Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.
When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar. Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter. When you call it a quick “bread” it’s okay to slather it in butter, when it reality it’s like slathering a piece of really good chocolate cake in butter. Just do it. It’s bread. And vegetables.

*I use all whole wheat flour and it turns out moist and yummy! The original recipe called for white flour, but I try to look for ways to make it as healthy, but good, as possible.

Cheddar-Broccoli Soup with Potatoes

2011-07-18T20:13:00.001-06:00

This recipe comes from Our Best Bites cookbook.

1 1/2 Tbs butter
1 c diced onion
4 cloves minced garlic
2 (14.5 oz) cans chicken broth
1 large baking potato, peeled and diced into 1/2 inch cubes
2 medium heads of broccoli, chopped (about 4 cups florets and stems)
3 ounces cream cheese
2 cups milk
6 Tbs flour
2 tsp kosher salt (Or 3/4 -1 tsp table salt)
1/4 tsp black pepper
4 c shredded sharp cheddar cheese
3 Tbs fresh or 1 Tbs dried parsley

In large stockpot, heat butter over medium high heat. When hot, add the diced onion. Saute for 1 minute and then add garlic. Saute 1-2 minutes longer or until onions are tender.

Add the chicken broth and potato and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the chopped broccoli. Continue to simmer with the pot covered for about 5 more minutes or until both potatoes and broccoli are tender.

While the soup is simmering, combine cream cheese, milk, and flour in a blender and process until smooth. When potatoes and broccoli are tender, add the milk mixture to the pot. Season with salt and pepper.

Simmer for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in cheddar cheese and parsley. If desired, use an immersion blender to blend until desired consistency is reached. You can also pulse it in a blender.

Serves 6-8

Rhubarb Surprise Crisp

2011-07-13T21:45:00.000-06:00

1/2 c granulated sugar OR 1/4 c honey
2 Tbs cornstarch
1/4 tsp cinnamon
2 cups sliced fresh or frozen rhubarb
2 cups chopped strawberries or berry mix
2 Tbs snipped fresh basil or 1 tsp dried
topping:
1/2 c flour
1/2 c quick oats
1/4 c packed brown sugar
1/4 tsp salt
3 Tbs melted butter

Combine first 6 ingredients for fruit filling in the bottom of a 2 quart baking dish. Mix topping together and sprinkle over fruit. Bake at 375 for 30 to 35 minutes.

I enjoy this the day after for breakfast . . if there's any leftover!

Summer Squash Casserole

2011-07-13T21:32:00.002-06:00

4 small yellow summer squash, sliced
1/2 c chopped onion
1 tsp salt, divided
1 egg
4 Tbs mayonnaise
4 tsp sugar
pepper to taste
1/2 c cheddar cheese
4 Tbs crushed cornflakes
1 Tbs melted butter

In a small saucepan, combine squash, onion and 1/2 tsp salt. Cover with water. Bring to a boil. reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp-tender. Drain.
In a bowl, beat the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to greased 1 quart baking dish. Toss the cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350 for 25 minutes or until golden brown and bubbly. Makes 4 servings.

Chicken Pot Pie

2011-07-13T21:23:00.000-06:00

2 - 3 skinless, boneless chicken breasts
1 can cream of chicken soup, undiluted
3 - 4 c mixed vegetables like frozen peas and carrots and diced potatoes
pie crusts

Boil or steam chicken breasts till done then shred or chop. Cook vegetables in enough water to cover till tender. Drain off most of the water saving about 1/2 cup. Add soup and chopped chicken to veggies and mix together. Place bottom crust in pie pan, add filling mixture, add top crust and slit top to vent.
Bake at 375 for 45 minutes.

I have made this without a crust and it was great with just a slice of bread on the side.

Grilled Chicken Mojito Sandwich

2011-07-13T21:06:00.000-06:00

2 - 4 boneless chicken breasts
chopped onion
lettuce leaves
fresh mint leaves
tomatoes
buns or bread

Dressing:
4 Tbs mayonnaise
2 Tbs lime juice
2 Tbs mint
2 tsp lime peel zest
1 tsp minced serrano chili or chili powder
1/2 tsp sugar

Season and grill the chicken breasts. Mix all ingredients for dressing. Build sandwiches and enjoy.
Makes 4 sandwiches.

Breakfast Zucchini Pie

2011-07-13T20:51:00.000-06:00

3 c zucchini, diced
1 onion, chopped
4 eggs, beaten
1/2 c buttermilk baking mix
1/2 c vegetable oil
1/2 c grated parmesan cheese
1/2 tsp marjoram
pepper to taste

Preheat oven to 350. greases a 10x6 inch pan or 12 inch pie plate. Mix all ingredients and spread in pan. Bake for 30 minutes until lightly brown.

Vanilla Crepes

2011-07-13T20:43:00.001-06:00

1 1/2 c milk
3 egg yolks
2 Tbs vanilla
1 1/2 c flour
2 Tbs sugar
1/2 tsp salt
5 Tbs melted butter
Combine all ingredients until well blended. Heat a frying pan over medium heat until hot. Coat with vegetable oil or spray. Pour about 1/4 cup batter into the pan and tip to spread batter to edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side. Repeat with remaining batter.
Fill crepes with your favorite fruit, whipped cream or yogurt.

Caesar Salad Dressing

2011-07-13T16:04:00.000-06:00

1/3 c vegetable oil
2 TBS red wine vinegar
2 TBS mayonnaise
1/2 tsp garlic powder
1/2 tsp Dijon mustard
1/4 tsp worcestershire sauce
1/4 tsp pepper

Put in a bottle with a lid and shake. Refrigerate. Shake again before serving with romaine lettuce, croutons and grated parmesan cheese.

Broccoli Beef

2011-07-03T16:05:00.000-06:00

INGREDIENTS:
1/4 cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
1/4 cup water
2 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
3/4 pound beef steak, cut into 1/8
-inch thick strips, slice while slightly frozen
3 tablespoons vegetable oil, plus more if
needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

DIRECTIONS:
1.
Whisk together the oyster sauce, sesame oil, water, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
2.
Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
3.
Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Dutch Oven Pot Roast

2011-05-03T11:27:00.000-06:00

2 T olive oil
2 tsp dried rosemary
2 med yellow onions, sliced
3-4 lb beef chuck roast
salt & pepper
1 c beef broth
1/4 c honey BBQ sauce
2 T red wine vinegar
1 T balsamic vinegar
3 T brown sugar
1 T soy sauce
1 bay leaf
1 tsp pepper
1 tsp thyme
1 T parsley flakes
1-2 lbs baby carrots
6-8 med red potatoes skin on and cut into chunks

Heat 12 in. dutch oven with 25 charcoal brickets on the bottom till oven is hot. Add oil, rosemary, and onions. Cook 2-3 min till onions color.
In large cup add: beef stock, BBQ sauce, red vinegar, balsamic vinegar, parsley, sugar, soy sauce, bay leaf & pepper. Pour slowly & stir into oven. Salt & pepper the roast then add to dutch oven & cover with as many onions as you can. Replace lid. Cook with 10 brickets on bottom and 15 on lid. Cook one hour then add carrots & potatoes. Sprinkle with salt, pepper and thyme.
Cover and cook 2 hrs more for 3 hours total.

Chicken Taquitos

2011-03-22T16:15:00.000-06:00

3 oz. cream cheese
1/4 c green salsa
1 t lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/2 t granulated garlic
3 T chopped cilantro
2 T chopped green onions
2 c shredded cooked chicken
1 c grated pepperjack cheese
16 corn tortilla or 8 flour tortillas
2 T oil

Heat oven to 425. Line baking sheet with foil and lightly coat with cooking spray. heat cream cheese in microwave for about 20-30 seconds so it's soft. Add green salsa, lime juice, cumin chili powder, onion powder and garlic to soft cream cheese. Stir to combine and add cilantro and green onions. Add chicken and cheese mixing well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking about 20-30 seconds. Keep between damp paper towels until ready to use. Place 2-3 T of chicken on the corn tortillas and 1/4 c on the flour tortillas. Roll up and place seam side down on the baking sheet in a single layer. Spray tops lightly with cooking spray or brush with oil.

Bake for 15 - 20 minutes or until crisp and the ends start to get golden brown. Cool for 5 - 10 minutes and serve with sour cream, guacamole or salsa.

Lemon Pepper Fish

2011-03-07T18:19:00.000-07:00

4 fish fillets
1/4 c flour
1 1/2 tsp lemon pepper
1/4 tsp salt
2 Tbs butter
2 Tbs olive oil

Combine flour, lemon pepper and salt on a plate. Put 1/2 inch of water in low dish. Heat frying pan on medium high. Add oil and butter. Dip fillets in water then into flour mixture. Fry for 3 minutes each side.

Chicken Rolls

2011-01-17T17:42:00.001-07:00

4-6 chicken breasts, boiled 30 minutes with 1 tsp chicken bouillon granules
2 pkg cream cheese, softened
2 tsp chicken bouillon granules
2 pkg crescent rolls
melted butter
bread crumbs

Shred chicken in kitchenaid, then add cream cheese and bouillon granules until mixed. Do not separate crescent rolls into triangles instead use two triangles to form a square. Place a scoop of chicken mixture in center of the square and fold up sealing edges. Dip in melted butter and roll in bread crumbs. Bake on cookie sheet for 10-12 minutes until lightly browned at 375 degrees.

How to Shred Chicken, Pork, or Beef Roasts

2011-01-17T17:28:00.001-07:00

I like to boil boneless chicken breasts for recipes like my chicken enchiladas or chicken rolls. I used to chop it up by hand, but then I learned a very easy way to shred it. Put the cooked chicken breasts into a mixing bowl and use the paddle mixer of the Kitchenaid on medium high until shredded.
Pork or beef roasts shred easily too for Cafe Rio Salad or French Dip Sandwiches.

Tomato Basil Soup

2011-01-17T10:18:00.003-07:00

1 medium onion, chopped

1 Tbs butter

2 (16 oz) cans diced tomatoes, undrained

2 (10 oz) cans tomato soup, undiluted

1 soup can of milk

1 tsp paprika

1 Tbs sugar

1 tsp basil

1/4 tsp garlic powder

1 (8 oz) cream cheese, cut into cubes and softened

Saute onion in butter, until tender. In medium pan, stir in everything else except cream cheese. Bring to a boil, then reduce heat, cover and simmer for 10 min. In blender, add 1 cup of soup with cream cheese and blend till smooth. Add back into pan and stir. Serve.

*If you prefer a smooth soup, blend entire pan of soup with cream cheese. Yummy either way!

Recipe can be halved easily.

Bacon Scalloped Potatoes

2011-01-16T15:11:00.000-07:00

1/4 c butter
1/4 c flour
1/2 tsp salt
1 1/2 c milk
4-5 medium potatoes, peeled and sliced
1 small onion, chopped
6 bacon strips, cooked and crumbled
1 c grated cheese

Steam potatoes for 10 minutes till partially cooked. In saucepan melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened.
In a greased 2 qt baking dish, layer potatoes and onions. Pour white sauce over the top. Sprinkle with bacon and cheese. Cover and bake at 350 for 25-30 minutes or until tender.

Roxanne's Oatmeal Cookies

2011-01-16T13:07:00.000-07:00

2/3 cup oil
1 Tbs water
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups whole wheat flour
2 cups rolled oats
1/2 tsp salt
1 tsp soda
1/2 tsp baking powder
1 cup chocolate chips or raisins

Bake at 375 for 8-12 minutes.

Balsamic Chicken

2011-01-16T12:46:00.001-07:00

1 tablespoon olive oil
1 small onion, sliced
4-5 mushrooms, sliced
4 half chicken breasts
2 cloves garlic, chopped
1 cup chicken stock
1/2 cup balsamic vinegar
1/2 cup chopped sun-dried tomatoes or stewed tomatoes drained well
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium heat. Add onion and mushrooms to caramelize, stirring until fully cooked. Add garlic and saute briefly. Remove onion, mushrooms and garlic and place in a 9x13 inch baking dish.
Season chicken with salt and pepper then add chicken to skillet and brown on both sides. Move chicken to dish with onion mixture.
Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the tomatoes. (My sauce was a bit runny, so reduce down by half if you want it thicker.)
Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

Palmiers (Elephant Ears) Recipe

2011-01-13T11:38:00.000-07:00

Ingredients:

Lots of granulated sugar
Puff pastry
Parchment Paper (aka baking paper) or a Silpat baking mat

1 Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation. Roll out the puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar (and spices if using) over the dough.
2 Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour. Repeat with any more puff pastry you may have.
3 Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don't unroll during baking. Place on large parchment lined baking sheets, or a baking sheet lined with a Silpat. They will increase size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.
4 Set the tray in the middle of the oven. Bake for about 10-15 minutes or until the sugar has caramelized. Allow them to cool on a rack for 10 minutes. Serve and enjoy.

Popcorn on the Stove

2011-01-09T19:29:00.004-07:00

Do you have popcorn in your food storage? Here's how to pop it without an air popper.

4 qt pan with a lid
2 Tbs oil
1/2 cup of popcorn kernels

Heat oil on medium high and add kernels. Cover. Shake the pan a few times as it heats up to keep it from burning. Keep covered and allow to pop until the popping slows to every 3-5 seconds. Shake occasionally to prevent burning. Remove from heat and carefully remove lid. The steam will be very hot! Add seasonings or use in your favorite caramel corn recipe or my peanutbutter popcorn recipe.
Make 3 quarts popped corn.

Bean and Vegetable Soup

2010-12-30T17:57:00.001-07:00

1 can Campbell's Bean with Bacon soup, undiluted
1 can Campbell's Minestrone soup, undiluted
1 can water
1/2 - 1 lb hamburger OR sausage browned, or chopped ham
1 tsp parsley
1 tsp basil
1 tsp thyme

Mix all ingredients in saucepan. Simmer for 10-15 minutes. Serve.

Pumpkin Pudding

2010-11-17T10:14:00.001-07:00

This is a super simple fake-out for a traditional pumpkin pie. Go ahead and switch up the spices and add in or take out what you and your family do or don’t like. You can also switch up the assembly and put together one big trifle or several individual servings.
Ingredients
    •    1 14-ounce can sweetened condensed milk
    •    1 15-ounce can pumpkin puree (not pumpkin pie mix)
    •    1 teaspoon ground cinnamon
    •    1 teaspoon ground allspice
    •    1 teaspoon ground cloves
    •    1 teaspoon ground ginger
    •    1 5.1-ounce package instant vanilla pudding mix
    •    3 cups heavy cream
    •    1 12-ounce box Ginger Snaps

Yields: 8 servings

Preparation
In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.

To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. Cover the puddings with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).
Top with some ground cinnamon or more whipped cream if you like, and serve cold.

Marinated Cherry Tomato Salad

2010-09-02T18:04:00.001-06:00

4 cups halved cherry tomatoes
1/4 cup vegetable or olive oil
3 Tbs balsamic vinegar
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1 1/2 tsp sugar
handful of parmesan cheese

In a small bowl mix dressing ingredients well. Pour dressing over tomatoes in a serving dish and gently stir to coat. Chill for an hour or two. Add parmesan cheese and gently stir before serving.
Great served with crusty bread.

Blackened Salmon or Tilapia

2010-07-22T18:28:00.004-06:00

2 Tbs paprika
1 Tbs Cayenne pepper
1 Tbs onion powder
2 tsp salt
1 tsp ground pepper
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried oregano
4 fish fillets, skins and bones removed
olive oil

In a small bowl, mix paprika, cayenne pepper, onion powder salt, pepper, thyme basil and oregano.
Drizzle fish fillets on both sides with olive oil, and sprinkle both sides generously with spice mixture.
Heat 3 Tbs olive oil in large skillet over high heat,and cook fish until blackened, 2 to 5 minutes. Turn fillets, cooking another 2 - 3 minutes until fish flakes easily with a fork.

*Save any remaining spice mixture in container with a lid.
Yummy served over Caesar salad.

Fish and Chips

2010-06-08T16:31:00.003-06:00

1 1/2 pounds fresh cod fillets (choose thick ones)
Kosher salt and freshly ground black pepper
1/2 cup plus 1 tablespoon all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon freshly grated lemon zest
1/8 teaspoon cayenne pepper
1/2 cup water
1 extra-large egg
Vegetable oil, for frying

Directions

1 recipe Baked "Chips", recipe follows
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.
Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."
Baked "Chips"

2 large baking potatoes, unpeeled
2 tablespoons good olive oil
3/4 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh rosemary leaves

Preheat the oven to 400 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.
Yield: 2 servings

Pita Pockets

2010-05-26T19:53:00.002-06:00

1 1/4 cups warm water (110-115 degrees) 
1 tablespoon oil 
1 teaspoon salt 
2 teaspoons sugar  or honey
2 3/4 cups whole wheat flour 
1/3 cup gluten
1 1/2 teaspoons dry yeast

Instructions:
1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine!

2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there,and it doubles in 35-40 minutes.

3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.

4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though!

5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)

6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

7. Cut pita breads in half, or split the top edge, and fill as desired.

8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

Spicy Orange Chicken

2010-03-24T19:34:00.002-06:00

2 pounds cubed, cooked chicken (or popcorn chicken pieces)

Sauce:

1 1/2 cups water

2 Tbsp. orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 Tbsp. soy sauce

1 Tbsp. orange zest (grated orange peel)

1 cup brown sugar

1/2 tsp. fresh ginger, grated

1/2 tsp. garlic

1/4 tsp. red pepper flakes

Combine all sauce ingredients and bring to a boil. Mix 3 Tbsp. cornstarch with 2 Tbsp. water and add to sauce to thicken it. Toss with cooked chicken and serve with rice. Serves 4-6.

Pasta Primavera

2010-03-08T17:45:00.002-07:00

1 tablespoon olive oil
3 cloves minced garlic
1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
1 cup sliced button mushrooms (4 ounces)
1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
1 cup low-sodium chicken stock
1/2 cup 1 percent milk
1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
3/4 pound whole-wheat linguine
1/2 cup (1 1/2 ounces) grated Parmesan
2 tablespoons chopped parsley leaves
1/4 cup shredded basil leaves
Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.
I used zucchini instead of mushrooms, any vegetables will work.

Sugar Cookies

2010-01-17T18:21:00.002-07:00

1 c. butter
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 c. sour cream or vanilla yogurt
4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Cream butter and sugar. Add egg and vanilla, beat well. Add sour cream or vanilla yogurt. Mix dry ingredients and add to butter mixture. Bake on a greased cookie sheet at 375 for 9 min. For easier handling and rolling, refrigerate dough for an hour before rolling.

Peanut Butter Bars

2010-01-13T09:45:00.002-07:00

1 ½ c. Peanut Butter
1 ½ c. Brown Sugar
1 ½ c. Butter
1 ½ c. Sugar
Cream above ingredients

4 Eggs
1 T Vanilla
Add above ingredients – I add one egg at a time and mix well.

1 t Salt
1 ½ t Baking Soda
3 c. Oats
3 c. Flour

Mix all together. You may or may not need to add a little more flour based on the consistency of the dough, though the dough should be quite sticky (more so than a regular cookie recipe)

Spread into cookie sheet (I use one 15-cookie sheet and another small cookie sheet. Otherwise it is too thick) and bake at 325 F for 15-20 minutes or until looks slightly glassy but is not jiggly. :)

Frosting:
2 c. Powder Sugar
1 c. Peanut Butter
Milk – to consistency of slightly smoother than PB consistency.
Mix & set aside.
Sprinkle chocolate chips onto dough as soon as it comes out of the oven (I mix semi-sweet and milk chocolate). Once the chocolate is melted, spoon drops of frosting in random spacing and spread (to get the swirl look).

Enjoy!!
Suzy Wyman

Chicken Cranberry Salad

2010-01-13T07:41:00.002-07:00

2/3 c. lemon juice
1/3 c. soy sauce
2 t. minced garlic
1/4 t. pepper
2 t. basil
4 chicken breasts, cut in strips

Marinate chicken for an hour or more. Grill in the George Foreman grill. Set aside.

Toss together the following salad ingredients in the amounts to your liking.

Leafy lettuce
Dried cranberries
Crumbled Feta cheese
Pecans (toasted or untoasted)
Pealed, sliced cucumbers

Serve with chicken and Balsamic Vinaigrette (like Newman's Own)

Peppermint Patties

2010-01-13T07:40:00.001-07:00

2 c. powdered sugar
3 T. light corn syrup
2 tsp water
Scant 1/8 tsp. peppermint extract
6 oz. bittersweet or semisweet baking chocolate, chopped

Line a baking sheet with plastic wrap and dust it with about 1 T. of the powdered sugar.

In a bowl, mix the corn syrup, water, and mint extract. Gradually stir in the remaining sugar. As the mixture thickens, knead it with your hands until it forms a smooth ball (it will seem dry at first, but it should come together.)

Pat the dough out onto the sugar-dusted sheet about into a circle about 1/4 inch thick and let it dry, uncovered, for 8 hours or overnight.

Line a dinner plate with plastic wrap. Melt the chocolate in the microwave according to package directions until smooth. Cut the mint disk into 6 triangular wedges, as if cutting a pie, and brush off any excess powdered sugar. Using 2 forks, dip each wedge in the chocolate, turning it over to coat both side, then transfer each piece to the plate. Chill in the refrigerator or freezer until the chocolate has firmed back up.

(store in the fridge or freezer, well wrapped, for up to a month.)

Creamy Chicken Noodle Soup II

2010-01-11T16:22:00.001-07:00

1 store-bought roasted chicken
OR 2-3 cups chopped cooked chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs* (chives, parsley, and tarragon)
Salt and pepper
2 cups egg noodles, cooked

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.
*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

Candied Chicken Breasts

2010-01-05T09:56:00.002-07:00

A few years back Barbara Smith from Channel 4 news also had a program on TV at 11:00 AM week days I can't remember the name to save me, but it was a lot like Good Things Utah anyway I entered this recipe into the show and Barbara and her camera man came to my home and filmed me making the recipe, and I became a TV star. Anyone want my autograph? Ha Ha
Judi Johnston

6 to 10 Boneless skinless chicken breasts
1 Cup breadcrumbs
2 Tbsp Flour
1 Tbsp oregano
Salt & pepper to taste
Mix last 4 ingredients together. Moisten chicken
Breasts and roll in bread crumb mixture put a little
Oil in frying pan brown breasts on both sides then
Layer in bottom of a pan.

Sauce
1 1/2 Cups brown sugar
1/4 Cup mustard
1/2 Cup catsup
1 Tbsp Worcestershire sauce
1/4 Cup grated onion
1/2 tsp salt
3/4 Cup water
Bring to a boil pour over chicken. Cover with foil and bake 1 hr. at 350 oven. For an added touch you can put a slice of pineapple on each chicken breast after taking out of oven, but it’s not needed.

Easy BBQ Chicken or Spare Ribs

2010-01-04T14:07:00.002-07:00

chicken pieces or spare ribs
2 1/4 c catsup
2 1/2 T Worcestershire sauce
3/4 tsp chili powder
1/2 c sugar
6 cloves garlic
1 T minced onion
1 1/2 c water
1/2 c vinegar
Mix last 8 ingredients and boil 5 minutes. Pour over chicken and bake 1 1/2 to 2 hours at 350. Cover dish all but last 15 - 30 min.

Mini Cheesecakes

2010-01-04T14:01:00.002-07:00

12 vanilla wafers
16 oz. cream cheese
1/2 c sugar
2 eggs
2 T vanilla
1 can cherry pie filling

Beat cheese, sugar, eggs and vanilla together for 5 minutes at medium speed. Place paper cupcake liners in muffin tins. Place 1 wafer in each liner. Fill mixture about 1/4 inch from top of liner. Bake 12 -15 minutes at 375. When cool, spoon pie filling on top and place in fridge to set at least 2 hours or overnight.

Pumpkin Pancakes or Waffles

2009-12-12T17:14:00.002-07:00

2 cups all-purpose flour ( can use 1/2 whole wheat)
4 tablespoons brown sugar
2 tablespoons baking powder
1 t ground allspice
1/2 t cloves and nutmeg
2 t ground cinnamon
1 t ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
2 eggs
4 tablespoons vegetable oil
2 tablespoons vinegar

Directions
1. In a separate bowl, mix together the milk, pumpkin, eggs, oil and vinegar. Combine the flour, brown sugar, baking powder, allspice, cinnamon, nutmeg, cloves, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Can be made into waffles too.

Breakfast Casserole

2009-12-12T12:32:00.003-07:00

1 bag shredded hash browns, thawed
1/2 c melted butter
4 c cheddar and Monterey jack cheese, grated
2 c diced ham, or 1 lb bacon or sausage , cooked and crumbled
1 c milk
6 eggs
1/2 tsp salt
pepper

Grease 9x13 pan. Thaw potatoes and squeeze in paper towels to absorb the moisture. Press in bottom of pan. Pour melted butter all over the top of potatoes and bake at 425 for 25 minutes. Take from oven and layer cheese and meat (2 layers each). Beat milk, eggs, salt and pepper. Pour over top and bake at 350 for 35 minutes or until knife inserted comes out dry. Can bake ahead and warm at 350 for 20-30 minutes.

Sloppy Joes

2009-12-11T08:41:00.003-07:00

These are so much better than Manwich.
1 lb ground beef, browned and drained
2 ribs celery, chopped
1 small onion, chopped
1 can tomato soup
1 t salt
1 T worcestershire sauce
1 T vinegar
2 T brown sugar
1/4 t dry mustard
1/4 t chili powder
1/4 c ketchup

Add celery and onions to drained meat and simmer until they are tender. Add all other ingredients and simmer 15 minutes. Thicken with 1 T flour if necessary. Serve on warm buns.

Pumpkin Pie Milkshake

2009-12-10T14:54:00.003-07:00

1/3 c pumpkin, canned or homemade
1/4 -1/2 c milk
1/4 tsp vanilla
1/2 tsp cinnamon
1/16 tsp cloves (just use a 1/8 t and fill halfway or do a pinch)
1/16 tsp nutmeg
2 T brown sugar
2 c vanilla ice cream
1-2 graham crackers
Pop everything but the crackers into a blender. Start with 1/4 c milk and then slowly add more to make the consistency you desire. Crumble crackers on top.

Note:If your blender is not really powerful, and you want it thick, you may need to use the least amount of milk and blend everything except the ice cream. Then hand stir in the ice cream.
recipe by Our Best Bites

Chocolate Covered Pretzels

2009-11-23T15:05:00.002-07:00

20 ounces pretzels
1 Tbs heavy cream
2 C semisweet chocolate chips

Melt chips and cream in double boiler over low heat, stirring constantly.
Dip pretzels one at a time quickly to coat while mixture is still very warm.
Place pretzels on wax paper to set and cool.

Hot Spiced Cider

2009-11-23T14:58:00.003-07:00

2 qts apple juice
1 C orange juice concentrate
1 C pineapple juice
juice from 1 lemon or 2-3 Tbs
1/8 tsp salt
6 sticks of cinnamon
6 whole cloves

or substitute
1 tsp cinnamon
½ tsp cloves
½ tsp allspice
½ tsp ginger
Simmer ½ to 1 hour. Serve Hot!

Cinnamon Apple Scented Ornaments

2009-11-23T14:52:00.002-07:00

1 C Cinnamon
1 C applesauce
1 tsp cloves
1 tsp allspice
1 tsp nutmeg

Mix and knead until smooth. Roll ¼ inch thick. Using cookie cutters cut shapes and make small hole at top for hook. Dry on rack or sheet turning 2-3 times daily or bake at 150 F for 3-4 hours until centers are dry. Decorate with ribbons or bows glued or tied on, string to hang, etc. Wax paper may be useful when rolling out.

Candied Yams

2009-11-23T14:45:00.002-07:00

5-6 medium yams, steamed and diced
1/4 cup orange juice concentrate
½ can of pineapple tidbits + juice
1/3 cup brown sugar
6-8 Tbs butter
2 Tbs cornstarch
1 tsp cinnamon
½ tsp nutmeg
1/2 bag mini marshmallows

Preheat oven to 350. Arrange yams in a 9x9 baking dish. Melt butter in small saucepan. Add orange juice, sugar mixed with cornstarch and spices. Boil on medium heat for 1 minute. Pour over yams and bake for 20 minutes. Add marshmallows and brown just before serving.

Cheesy Artichoke Dip

2009-11-23T13:33:00.000-07:00

1 (14 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can marinated artichoke hearts, drained and chopped
1 (4 ounce) can chopped green chile peppers, drained
1 cup mayonnaise
1 (4 ounce) package grated Parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

1. Preheat oven to 375 degrees F
2. In a medium bowl, mix artichoke hearts, marinated artichoke hearts,
green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.

3. Spread the mixture in a small baking dish. Bake in the preheated
oven 30 minutes, until lightly browned and bubbly.

Pine Nut Dip

2009-11-23T13:32:00.001-07:00

2 handfuls of pine nuts, roasted
4 Roma tomatoes
7 oz Brie Cheese
1 small tub of pesto sauce
Mix all together and bake at 350 until cheese melts. Serve on toasted bread.

Fruit Dip

2009-11-23T13:31:00.001-07:00

8 oz cream cheese, softened
1 small jar marshmallow crème
Flavoring- lemon extract or orange rind,
or 1 ½ Tbs orange juice, etc.

Whip cream cheese and marshmallow crème until fluffy. Add flavoring.
Serve with fruit such as apples, oranges, bananas, grapes, cherries.

Nacho Dip

2009-11-23T13:28:00.002-07:00

1 2 lb block Velveeta Cheese
1 small can of chili with no beans
1 small bottle of salsa

Melt in crockpot for 2 hours and serve with tortilla chips.

Pumpkin Dip

2009-11-23T13:28:00.001-07:00

8 oz. Cream cheese
13 oz. Marshmallow crème
1 C canned pumpkin
½ tsp cinnamon
¼ tsp orange peel
¼ tsp cloves
¼ tsp nutmeg

Combine all ingredients. Serve with cinnamon covered flour tortillas wedges.
Cut tortillas in 8 pie shaped pieces. Spray with butter spray and sprinkle with cinnamon & sugar. Bake at 375 for 8 minutes. Let cool. Dip!

Spinach Artichoke Dip

2009-11-23T13:25:00.001-07:00

1 bunch fresh spinach, washed and chopped finely
¼ C butter
1 T minced fresh garlic
2 T minced fresh onion
¼ C flour
1 pint heavy cream

¼ C chicken stock
2 tsp fresh lemon juice
½ tsp hot sauce
½ tsp salt
2/3 C grated fresh Romano cheese
¼ C sour cream
12 oz. Jar artichoke hearts –drained, coarsely chopped

In heavy saucepan over medium heat, sauté garlic and
onions in butter until golden, about 3-5 minutes.
Add flour and cook for one minute, stirring constantly.
Combine remaining ingredients, bake at 350 for 20 minutes.
Serve hot with Melba Toast or tortilla chips.
Best eaten hot and not reheated.

Carmel Apple Dip

2009-11-23T13:24:00.000-07:00

8 oz. Cream Cheese
¾ C Brown sugar
½ C Powdered sugar
1 tsp vanilla
7 Granny Smith apples
Toffee Bits
Pineapple Juice

Combine first four ingredients with a beater. Cut up apples and store in
pineapple juice to keep from turning brown. Add toffee bits to carmel
mixture just prior to serving.

Mexican Bean Dip

2009-11-23T13:22:00.001-07:00

Spread 2 cans refried beans on a dish.

Mix the following:
1 pint sour cream
1 cup mayonaise
1 package taco seasoning

Spread this on top of the refried beans.
Garnish with chopped olives, green onions, tomatoes and shredded cheese.
Serve with tortilla chips.

Spinach Dip

2009-11-23T13:20:00.001-07:00

1 Knorr’s cream of spinach soup mix
16 oz. Sour cream
1 small can water chestnuts
½ tsp garlic powder
¼ C. Fresh grated Parmesan or Assiago cheese (optional)

Mix first 4 ingredients together (not cheese) and serve in bread bowl.
OR
Mix all ingredients including cheese and heat through.
Serve with chips, bread or veggies.

Yummy Cranberry Dip

2009-11-23T13:05:00.002-07:00

1 pkg cranberries, whole/fresh
2 tart apples – green or jonathan
1 small jar orange marmalade (use about ¾)
1 C sugar
1 small box frozen raspberries, frozen (4x4 square)

Place cranberries and apples in food processor and mix until
very small pieces. Add marmalade, sugar and raspberries;
mix until a puree consistency.
Serves well with your turkey and fixin’s or terrific
with cream cheese and Ritz crackers!