Recipe Box

Two Needle Slippers

2011-11-06T12:07:00.000-08:00

Two Needle Slippers

These slippers have been around in one form or another for decades, and there is a reason why - they are fast (takes an hour per slipper!), use little yarn (less than a skein!), worked on 2 straight needles (no double points needed), and they fit any size foot (even my hubby's!)

There are a bizzilion and one patterns out there for these slippers, and here's our take (because you can never have enough free patterns!)

About 150 yards of Worsted or Aran yarn
Size 5 needles for kids, size 6 needles for adults

Directions are for Children, with Adult sizing in parenthesis - ( and )

Notes - SSP is a slip as if to knit, slip as if to knit, purl the two slipped stitches together decrease. If this is too much for you, simply purl these two together through the back loops, without twisting or slipping.

Cast on 76 (86)
Knit 14 rows of garter stitch.

Decrease row 1 - K 35 (40), K2tog, P2, SSK, K 35 (40)
Decrease row 2 - P 34 (39), SSP, K2, P2tog, P 34 (39)

Continue working these two decrease rows, keeping the decreases on either side of the center 2 stitches, until there are 40 (50) stitches left.

Work 7 rows of garter stitch. For a fold down cuff, work additional rows. Bind off with a size 8 or 9 needle (keeps the cuff from being too tight) and seam back and sole.

Mom's Fruit Crumble

2011-10-31T23:14:00.000-07:00

Fruit Crumble

Fruit of any kind
3/4 cup flour
1/2 cup butter or marg.
1/4 teaspoon cinnamon
1/2 cup brown sugar
1/4 teaspoon cloves

Cover bottom of 8-inch square baking dish with 1-inch layer of any prepared fruit (recipe below). Cream butter; add brown sugar gradually, creaming well. Add flour and spices and mix to crumbly consistency. Crumble topping over fruit and bake in moderate oven (350 degrees F) 40 to 45 minutes or until fruit is cooked. Serve plain or with ice cream or whipped cream.

Fruit Preparation
8 or more apples, peeled and sliced thinly (any fruit can be used)
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup flour
1 tsp. cinnamon or to taste
1/4 tsp. salt

Core. peel, and slice apples.combine the rest of the ingredients and mix with apples. If you want to double the topping recipe , which I do since we love that topping, adjust your amount of apples but don't add too much more sugar than up to 3/4 cup each or it will be way too sweet.. I always put more cinnamon as I love it

Cowboy Booties

2011-10-29T14:23:00.000-07:00

Cowboy Booties

Materials: Size F or G crochet hook
Worsted weight yarn 1 oz. brown, 40 yds Gold

Sizes: Directions are given for small size with changes for large size in ( ).

Small size: Use small directions and F hook for 3 1/2" finished sole.

Medium side: Use small directions and G hook for 4 1/2" finished sole.

Large size: Use large directions and G hook for 5" finished sole.

Sole
Rnd 1: With brown, ch 12 (14), sc in 2nd ch from hook, sc in next 7 (9), hdc in next, 2 hdc in next, 5 hdc in end ch. Now working down opposite side of starting ch, 2 hdc in next, hdc in next, sc in next 7 (9), 2 sc in next.

Rnd 2: 2 sc in first sc of last rnd, sc in next 10 (12) sts, (2 sc in next, sc in next) 3 times, sc in next 9 (11), 2 sc in next, sc in next.

Rnd 3: 2 sc in next, sc in next 11 (13), (2 sc in next, sc in next) twice, (sc in next, 2 sc in next) twice, sc in next 11 (13), 2 sc in next, sc in next, sl st in first sc of rnd, ch 1, turn.

Rnd 4: Working in Back Loops only for this rnd, sc in each st around, sl st in first sc. 39 (43) sts. Fasten off.

Boot
Rnd 5: Working on heel of sole, center 13 sts. Working in front loops of rnd 3, with brown, join with sl st in first of 13 centered sts, sc in 11, sl st in next. Fasten off.

Rnd 6: With gold yarn, join with a sc in middle st of last round at center back, sc in each st around. 39 (43) sts.

Rnd 7: Sc in next 14 (16) sts, skip next, hdc in next, skip next, dc in next 2, dc next 2 sts together, dc in next 2, skip next, hdc in next, skip next, sc in next 13 (15).

Rnd 8: Sc in next 13 (15), skip next, sc in next, skip next, sc in next 3, skip next, sc in next, skip next, sc in next 12 (14).

Rnd 9: Sc in next 12 (14), (skip next, sc in next) 4 times, sc in next 10 (12).

Rnd 10: Sc in next 6 (7), sl st in next 5 (6), skip next, sc in next 3, skip next, sl st in next 5 (6), sc in next 5 (6), sc in first sc of round, sl st in next. Fasten off.

Rnd 11: With brown and working in Back Loops only for this rnd, join with a sc in sc before sl st of last rnd, sc in next 10 (12), skip next, sc in next 2, skip next, sc in next 9 (11).

Rnd 12: Sc in next 22. (for large size, skip 2 sts somewhere at toe and you will have 24 sc.)

Rnd 13: Sc in each sc around. 22 (24) sc.

Rnd 14: Repeat rnd 13.

Rnd 15: 2 sc in next, sc in next 11 (12), 2 sc in next, sc in 9 (10), sc in first sc of rnd.

Rnd 16: Sc in next 24 (26).

Rnd 17-18: Repeat rnd 16.

Rnd 19: Sc in next 4 (5), hdc in next, skip next, dc in next, 4 dc in next, dc in next, skip next, hdc in next, sc in next 5 (6), hdc in next, skip next, dc in next, 4 dc in next, dc in next, skip next, hdc in next, sc in next, sl st in first sc of rnd. Fasten off.

Gold Edge
Rnd 1: With gold yarn, join with a sc in center back, sc in each st around with 2 sc in 2nd dc of each 4 dc group of last rnd.

Rnd 2: Skip first sc of last rnd, sc in each sc around with 2 sc in 2nd sc of 2 sc group of last rnd, sl st in first sc. Fasten off.

Decoration on Front
Row 1: Going back to the front loops of rnd 11 and working in the 3 center front loops, with gold yarn, sc in each of 3 center loops, ch 1, turn.

Row 2-3: Sc in 3 sc, ch 1, turn.

Row 4: (sc, hdc) in first sc, 3 dc in next, (hdc, sc) in last sc. Fasten off. Tack top of emblem to boot.

Decoration on Sides
With single strand of gold, ch 25 (30). Arrange in design (look at pic) and tack in place.

Found here

CAFE RIO CHICKEN

2011-10-16T19:46:00.000-07:00

CAFE RIO CHICKEN

2 lbs chicken breasts
1 packet zesty Italian dressing mix
1/2 Tbsp. minced garlic
1 packet ranch dressing mix
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 Tbsp. paprika
1/2 Tbsp. onion powder

Place all ingredients in a crock pot. Cook on High 3-4 hours OR on Low 5-6 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Enjoy!

Modified from recipe found here

Charlene's Beans

2011-10-05T07:37:00.000-07:00

Use a LARGE pot!

1 1/2 lb ground meat - cooked and drained
6 cans pinto beans
1 can peeled tomatoes, cut
1 lg green pepper, chopped
1 onion, chopped
2 Tbl ground chili powder
1/2 Tbl salt
1/2 Tbl pepper
dashes Tobasco Sauce

Bring to boil and simmer 20-30 minutes.

Brown Bag Burritos

2011-08-25T14:21:00.000-07:00

Brown Bag Burritos

2 lb. ground beef
2 cans refried beans (I make my own)
1 1/3 c. enchilada sauce
1/2 c. water
1/3 c. minced onion (I use dried)
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. dried oregano
3 c. shredded cheese (cheddar, Mexican blend, whatever)
20 flour tortillas (burrito-size)

Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla. (I like to use my cookie scoop for this. Helps me keep everything uniform without any mess.)

Roll up. Wrap each burrito in a paper towel, then wrap in foil.

Refrigerate or freeze. I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag. Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them. See where it says “Thins?” Not such a good thing for burritos. These tortillas tore too easily. I know I should practice making my own…

When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!

Coconut Chicken

2011-08-25T14:20:00.001-07:00

Coconut Chicken

4 chicken breasts
Salt & Pepper
Canola Oil
1/3 cup fine dry plain breadcrumbs
1/3 cup flaked coconut
1/4 cup butter, melted

Sprinkle the chicken with salt & pepper. Rub oil on the chicken.

Mix the breadcrumbs and coconut together. Roll the chicken in the coconut mixture.

Place your chicken in a lightly sprayed baking plan and drizzle it with the butter.

Bake at 350 for 40 - 50 minutes...until your chicken is done.

I often place a sheet of foil over my pan for the first half of the baking so the coconut doesn't get too brown. Just watch it and do what you want. You might like brown coconut.

Crockpot Chicken Thighs

2011-08-25T14:15:00.000-07:00

1 package (about 6-8 Pieces) Chicken Thighs, Bone In
1-½ cup Apple Juice Or Apple Cider
1 cup Barbecue Sauce
1 Tablespoon Dried Mustard
1 pinch Spices To Taste

Lay the chicken on the bottom of the crockpot, skin side up. Pour enough apple juice to come just below covering the chicken. Add the bbq sauce, dried mustard, and whatever spices you want depending on your taste preference. Rosemary, thyme and oregano all work well. Some of the blended spices are nice also. Experiment.

Cook on low for 6-8 hours. Remove the chicken with a slotted spoon and be certain to pull out the bones and skin. The meat will fall apart as it’s removed. Serve over rice or on rolls for ‘pulled chicken’ sandwiches.

Crockpot 40 Clove Garlic Chicken

2011-08-25T14:09:00.000-07:00

CROCKPOT 40 CLOVE GARLIC CHICKEN

-1 large broiler/fryer whole chicken (as big as your crock will fit)

-thyme, rosemary, sage, parsley

-salt

-fresh ground pepper

-40 cloves UNPEELED garlic

-2 stalks celery, washed and cut into 3 inch pieces

-baguette or french bread slices, toasted (optional)

Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.

Remove chicken and celery to serving platter. Remove garlic to small bowl.

GRAVY

-1/4 cup cream

-2 - 3 tablespoons cornstarch

-salt and fresh ground pepper to taste

Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat.

Serve with noodles or garlic mashed potatoes made from some of that wonderful roasted garlic in the pot.

The roasted garlic can also be squished out of it's skins onto the toasted bread.

Hoisin & Honey Pork Tenderloin

2011-08-25T13:55:00.000-07:00

HOISIN & HONEY PORK TENDERLOIN

Hands-on time: 10 minutes
Time-to-table: 40 minutes
Serves 4

Cooking spray
1 pound pork tenderloin
Salt & pepper

2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced garlic

2 – 3 green onions, chopped

Preheat oven to 375F.

Spray a large, oven-proof skillet with cooking spray and heat on medium high. When the pan is hot, add the meat (it should sizzle) and sear the bottom side. Season the top with salt and pepper, then turn the meat to sear the other side and season the new top side. Move the skillet to the oven for about 30 minutes or until a meat thermometer inserted into the center reads 150F or the color is ‘just barely past pink’.

While the meat cooks, mix the sauce ingredients in a small pan and bring to a boil. Let it cook down just slightly, then keep warm on low heat.

Slice the meat and transfer to plates. Drizzle with hot hoisin-honey sauce and sprinkle with green onion. Serve immediately.

Crockpot Teryiaki Ribs

2011-08-25T13:51:00.000-07:00

6 lbs pork spareribs, cut to fit crock pot
3/4 cup ketchup
1/2 cup soy sauce
1 teaspoon ginger powder
1/2 cup sugar
1/2 teaspoon molasses
2 teaspoons garlic, minced

Directions:

Put ribs in the slow cooker.
Mix in a bowl the rest of the ingredients. And pour over the meat.
Cover, and cook on low for 6 hours.
Take the meat out of the crock.
Pour the juices into a sauce pan. Boil until reduced. pour over ribs. Serve.

Roasted Potatoes

2011-08-16T13:42:00.001-07:00

Cook a pierced potato in the microwave until it’s soft all the way through – about 6-7 minutes total, flipping over every 1-2 minutes. Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Season with butter, Parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.

Recipe found here

Grilled Balsamic-Garlic Crusted Pork Tenderloins

2011-08-16T13:39:00.000-07:00

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe found here

Chili Pasta Bake

2011-07-04T15:42:00.001-07:00

10 oz penne pasta
1 lb ground beef
1 cup chopped onion
2 tbsp chili powder
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1 cup salsa
1 7oz can diced green chilies, drained
2 cups shredded mexican cheese

Cook pasta according to package directions; drain

Cook meat and onion in large skillet; drain. Add chili powder, undrained tomatoes, tomato sauce, salsa and chilies. Cook 5 minutes.

Toss pasta and sauce. Spoon into 13x9 baking dish. Top with cheese. Bake at 350 for 20 minutes.

Yorkshire Pudding

2011-06-22T14:53:00.000-07:00

Yorkshire Pudding
4 eggs
2 cups milk
2 cups flour
Roast Drippings

Mix all ingredients together and put in a bowl to chill in the fridge while your roast is cooking.
After you take out your roast from the oven to rest, this is when you want to cook your yorkshire.

In a 9x13 pan place about 3 tablespoons of roast drippings in the bottom. Take your batter out of the fridge and stir it before pouring it in your pan. Pour mixture in your pan and then bake at 425* for 30 minutes or until it starts to brown on top.

Found here

Mashed Potatoes with a twist

2011-06-22T14:52:00.000-07:00

Mashed Potatoes with a twist

8 large potatoes, peeled and cut into pieces

1 package of cream cheese

1 cube of butter

1 cup of sour cream

Salt and Pepper to taste

Peel and chop your potatoes and bring them to a boil in a large pot. Boil until fork tender. Drain your potatoes. Add in the pot cream cheese, butter and sour cream. Blend until creamy and add salt and pepper to taste.

Found here

Roast Beef

2011-06-22T14:50:00.000-07:00

1 3lb chuck roast
1 onion chopped
1 T of garlic chopped
6 beef bouillon cubes
Salt
Pepper
Water

In your roasting pan, place your roast in the middle and add your chopped onion, garlic, bouillon cubes, lots of salt and pepper, and then fill it up with water so that the water covers the roast by about 1 inch.

Place in a preheated 325* oven and cook for 6-7 hours...depending on how big your roast is. Remove roast from pan and cover with foil! Don't throw away the juices, you need these to make your yorkshire and your gravy!!!

Serve with Mashed Potatoes with a Twist and Yorkshire Pudding

Found here

Quick and Easy Kielbasa

2011-06-22T14:47:00.000-07:00

1 whole Onion
1 whole Green Bell Pepper
1 whole Tomato
1 package Kielbasa Sausage (or Smoked Sausage)
1 bottle Barbecue Sauce
3 dashes Extra Virgin Olive Oil

Cut up onion, green bell pepper, tomato and sausage into bite sized pieces and put in a bowl.

Add enough barbecue sauce to completely cover.

Put in refrigerator for at least 2 hours in advance for best taste.

When done marinating, put a few dashes of extra virgin olive oil in a skillet.

Add in sausage and vegetable mixture, set burner on Medium and simmer until meat is cooked through, and vegetables are to your liking.

Crockpot Tortilla Chicken

2011-06-22T14:45:00.000-07:00

Crockpot Tortilla Chicken

Ingredients:
1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Directions:
Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.

Chicken Crescent Rolls

2011-06-22T14:42:00.000-07:00

Chicken Crescent Rolls

2 packages crescent rolls (reg or reduced fat)

2 chicken breasts, roasted, broiled, or boiled

1 can cream of chicken soup (reg or reduced fat)

1 cup shredded cheddar

3/4 cup milk

Cook and shred chicken. Unroll the crescent rolls. Place a little bit of chicken onto the wide end of the crescent roll triangle and then roll them up like a normal crescent roll. 2 packages of crescent rolls rolled up with chicken fit nicely in one layer in a 9x13 Pyrex dish.

Mix up the soup, cheddar and milk in a bowl. If you have leftover shredded chicken, you can mix that in as well. Spoon over the crescent rolls, covering them all completely.

Bake at 325 for 50 minutes. The tops of the crescent rolls will be browned.

Dish up and enjoy!

Ravioli Casserole

2011-06-22T14:35:00.001-07:00

Ravioli Casserole
1 jar spaghetti sauce
1 package (25oz) frozen cheese ravioli-cooked and drained
2 C (16oz) small curd cottage cheese
4 C (16 oz) shredded mozzarella cheese
1/4 C grated Parmesan Cheese
Spread 1/2 C of spaghetti sauce in an ungreased 13inx9in baking dish. Layer with half of the ravioli, 1 1/4C sauce, 1C cottage cheese and 2 Cof mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-40 min. let stand 5-10 min. serves 6-8

Homemade Saltine Crackers

2011-06-13T13:27:00.001-07:00

HOMEMADE SALTINE CRACKERS

Makes about 60 2”x2” crackers but may vary based on how thinly rolled and size cut

1 cup unbleached all-purpose flour

2 Tablespoons unsalted butter, melted

¼ cup water

½ teaspoon kosher salt

water for brushing

kosher or sea salt for sprinkling

In the work bowl of a food processor, pulse the flour and salt to combine.
Add the melted butter and process until a coarse meal – less than a minute.
Add the water and process until a dough is formed – about 1-2 minutes. It may not come together and look sort of crumbly. Turn out on the work surface and knead until it forms a moist dough.
Let rest 30-60 minutes to allow the gluten to relax.
Preheat oven to 400°F and line two sheet pans with parchment paper.
Divide the dough into quarters and roll thin. You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible.
With a pasta machine – Roll ¼ of dough through twice on settings 1-6 then once on setting 7. You’ll have a long very thin sheet. Cut in half if it’s too long to handle easily.
Cut into squares – I like about 2”x2” – brush lightly with water, sprinkle with salt.
Bake 400°F for 8-10 minutes until lightly golden. Keep and eye on them as they brown quickly and rotate the pans halfway through baking.
These will crisp up as they sit out of the oven and will keep, tightly wrapped, for a few days. Though if you live in a humid climate they may soften. If so, recrisp in a 350°F oven for a few minutes.

Chicken Satay

2011-04-27T14:48:00.001-07:00

Chicken Satay

serves 4

For Chicken:

4 boneless, skinless chicken breasts sliced into thick strips

1 cup plain yogurt

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

1/4 teaspoon crushed red pepper

1/4 teaspoon cumin

1/4 teaspoon dry mustard powder

1/8 teaspoon chili powder

wooden skewers

fresh cilantro for garnish

For Sauce:

1 cup smooth peanut butter

1/4 cup soy sauce, preferably low sodium

2 teaspoons red chili paste

2 tablespoons brown sugar

juice of 2 limes

1/4 cup water

To prepare chicken:

In a shallow bowl or baking dish mix together the yogurt through chili powder. Place chicken strips into marinade and stir to coat well. Cover with plastic wrap and refrigerate for 2 hours.

At the same time place wooden skewers into water to soak to help prevent burning.

Spray grill rack with cooking spray or brush with vegetable oil. Preheat grill. Thread each chicken strip onto skewer. Place onto grill and cover. Cook 2-3 minutes on first side, turn over, and cook 2-3 minutes on second side, or until chicken is cooked through.

Place onto a serving platter. Sprinkle with chopped cilantro.

To prepare sauce:

In a medium sized microwave safe bowl, stir together peanut butter and remaining ingredients. Microwave on high for 30 seconds, then stir. Microwave another 30 seconds and stir. If the sauce still seems too thick you can microwave it one more time. It took mine a total of 60 seconds to combine perfectly.

Serve chicken skewers with dipping sauce.

Recipe found here

The New York Times Chocolate Chip Cookies

2011-04-27T13:29:00.001-07:00

The New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

Recipe found here and here and here

Best Mac 'n' Cheese Ever

2011-04-25T16:41:00.000-07:00

Best Mac 'n' Cheese Ever from Laura Macek

Ingredients:

1 head of garlic, roasted
1 teaspoon olive oil
1 pound Cavatappi pasta
½ pound sliced Applewood smoked bacon
1 ½ cups fresh white bread crumbs (5 slices, crusts removed)
½ cup grated Parmigiano Reggiano cheese
8 tablespoons butter
¼ cup minced shallots
½ cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
½ teaspoon pepper
1 teaspoon salt
¼ teaspoon freshly grated nutmeg

Directions:

Preheat oven to 350°.

To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.

Cook pasta according to package directions.

Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.

To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.

Preheat oven to 375°.

Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.

Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.

Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.

Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!

from abc.com

Oreo Cheesecake Bars

2011-04-23T11:25:00.000-07:00

Ingredients:

For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted

For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped

Directions:
Preheat the oven to 325˚ F. Line an 8 x 8-inch baking dish with foil. To make the crust, place the Oreos in the bowl of a food processor. Process, pulsing, until the cookies are finely ground. Add in the melted butter and pulse until the cookie crumbs are moistened. Transfer the mixture to the prepared baking pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.

To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. Stir in the chopped Oreos with a rubber spatula.

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.

To cut the bars, pull the cake from the pan by lifting the foil up out of the pan. Place on a cutting board, peel away the foil, and slice into bars. Clean the knife blade between each slice to keep the edges neat. Keep refrigerated until ready to serve.

Lemon Crinkle Cookies

2011-04-21T12:15:00.000-07:00

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Waffle Iron Cookies

2011-04-14T10:30:00.001-07:00

We saw this tip at Fine Cooking and were immediately intrigued. Crispy, chewy, thick oatmeal chocolate chip cookies baked in 90 seconds, just like a waffle.

Baked Hasselback Potatoes

2011-04-14T10:27:00.000-07:00

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish

Preheat the oven to 425˚F (220ºC).

Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional parmesan and chives!

Crispy Potato Roast

2011-04-12T17:40:00.000-07:00

Crispy Potato Roast

Serves 8

Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe is the photo is doubled.

Kiss Pies

2011-04-11T12:00:00.000-07:00

1 refrigerated pie crust, thawed

14 Hershey Kisses of choice

1 egg white whisked with 1 Tbsp water

Powdered sugar for dusting

1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. (See Photo, step 1). Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. (See Photo, step 2). Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up. I got about 14 rounds cut when I re-rolled my scraps **

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.

about 14 little pies.

Butternut Squash Fries

2011-04-10T09:02:00.000-07:00

Baked Butternut Squash Fries

one 2lb butternut squash

2 tablespoons canola oil

salt

Preheat the oven to 400 degrees F. Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick). In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack set on top of a baking sheet and salt them generously. Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately with extra salt and ketchup.

Nutrition info for 1/4 of the entire recipe:

Calories: 151.9, Fat: 7.2g, Cholesterol: 0mg, Carb: 23.6g, Fiber: 6.6g, Protein: 2.0g

Petite Lasagnas

2011-04-10T08:54:00.000-07:00

recipe slightly adapted from Hungry Girl

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

Samoa Popcorn or German Chocolate Popcorn

2011-04-08T21:15:00.000-07:00

Samoa Popcorn or German Chocolate Popcorn..you make the call :)
2 bags of Light microwave popcorn popped with the unpopped kernels removed.
2 c. light brown sugar
1/2 cup light corn syrup
12 tablespoon butter, cubed
4 Tablespoons water
1 teaspoon baking soda
2 teaspoons vanilla
2 cups sweetened coconut flakes
4 oz semi-sweet chocolate
1 package Samoa Cookies (optional)

After your popcorn is popped according to the package instructions set it aside in a large bowl.
Put coconut in cold skillet and heat to medium low.
It will take 10-15 minutes or so for it to toast up, but please watch it carefully because once it starts to brown it will go fast.
Once it is a light golden color remove from heat and set aside.
Now, if you are adding the Samoas, chop your cookies into small bit-sized pieces.
Set aside.
On your counter or a nearby table line a few sheets of wax paper so you can spread you popcorn onto it when mixing the caramel. You don't have to do this, but it makes it easier.
To make the caramel combine the butter, brown sugar, water and corn syrup in a medium saucepan.
Whisk ingredients to together and bring to a boil.
Preheat your oven to 200°
Boil without stirring for approx 5 minutes until candy thermometer reads 250°. If you don't have a candy thermometer, 5 minutes is just about the right amount of time, don't worry too much.
Remove from heat and immediately whisk in your baking soda and vanilla.
Now watch as your caramel does all sorts of sciencey things...gets lighter and bubbles/foams up a bit.
It's cool!
Pour your caramel over your popcorn and stir until it's all coated.
Now pour you popcorn on you waxed paper and sprinkle your toasted coconut on top of popcorn evenly.
Leave your wax paper out, you will need it again!
In a large roasting pan or baking sheet bake your popcorn in oven for 45 minutes, stirring every 15 minutes.
Now spread you popcorn back onto the wax paper and sprinkle your chopped cookies evenly on top.
Melt your semi-sweet chocolate in microwave on 50% power in 30 second intervals until melted, stirring each time.
Drizzle your melted chocolate on top of cookies and popcorn. Let the chocolate set and break apart.
Store in airtight container for 3-4 days.

Found on Cookies and Cups

No Bake Cookies

2011-02-23T11:27:00.001-08:00

* 2 cups sugar
* 1 stick butter
* 3 Tbsp. cocoa powder
* 1/2 cup milk
* 1/2 cup crunchy peanut butter
* 1 tsp. vanilla extract
* 3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

From Lick the Bowl Good

Meatloaf Sliders

2011-01-31T11:29:00.000-08:00

Ingredients

* Cooking spray
* 1 pound extra-lean ground beef
* 1 large egg, lightly beaten
* 1/2 cup ketchup
* 1/4 cup grated onion
* 1/4 cup breadcrumbs
* 1/2 tablespoon Worcestershire sauce
* 1 tablespoon minced fresh parsley
* 1 teaspoon minced fresh thyme
* Kosher salt and freshly ground pepper
* 1/4 teaspoon garlic powder
* Mayonnaise, for serving
* 24 slider-size hamburger buns, split

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray.

Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together.

Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes.

Meanwhile, spread mayonnaise on one side of each bun. Serve each meatloaf slider on a prepared bun.

From Food Network

Pork Chops with Beer and Bacon Gravy

2011-01-31T11:26:00.000-08:00

Ingredients

* 4 bone-in pork chops, just over 1-inch thick
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil, plus a drizzle
* 2 thick slices smoky bacon from deli counter, diced 1/4-inch
* 1 medium onion, diced 1/4-inch
* 1 rounded tablespoon all-purpose flour
* 1 bottle amber to dark German beer
* 1/2 cup stock
* Chopped parsley, for garnish

Directions

Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.

From Food Network

Homemade Pop Tarts

2011-01-31T10:00:00.000-08:00

Homemade Pop Tarts
Adapted from King Arthur Flour

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Whole Wheat Variation: I was itching to swap out 1/2 cup of the flour with whole wheat flour. I am sure it would make it more deliciously breakfast.

Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles.

Savory Pop Tarts: Nix the sugar in the dough and halve the salt. Fill with pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds. Please invite me over.

Do ahead: The sweet versions should keep at room temperature in an airtight container for a week. If you’d like to make them further in advance, I vote for freezing them unbaked between layers of waxed paper, and baking them as you need.

From Smitten Kitchen

Notes from a Friend to Knit With:

I rolled them super thin. Seriously. Almost paper like. 3" x 4". Then, we put a B I G spoonful of the filling (Triple the recipe for the filling. You won't be sorry.) along one side and fold the piece in half. And then, after they cooled, drizzled brown sugar icing on top. Now THAT was the perfect little pop tart. Small, cinnamony and delicious.
{For the icing we melted 2 TBLS of butter and added 4 TBLS of milk and 1/3 cup of brown sugar. Mix well. Add 1 1/4 cup powdered sugar and 1/2 tsp of vanilla. Mix until smooth.}

Oven-Baked Bacon

2011-01-19T19:31:00.001-08:00

Sonya's Note: PERFECT way to prepare bacon! I'll be doing it this way from now on!

Difficulty: Easy

Time Required: 20 minutes

Here's How:

Line a baking sheet with foil. This will make cleanup easier later.
Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses.

Tips:

Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.
Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.
Variation: Dredge bacon in flour or corn meal before baking.
Variation: Sprinkle bacon with brown sugar or freshly ground black pepper before baking.

What You Need:

1 lb package of bacon
Oven
Shallow baking sheet
Aluminum foil and paper towels
Heat-resistant container for collecting drippings

Thai Cucumber Salad w/ Chicken

2010-12-08T17:54:00.001-08:00

Thai Cucumber Salad w/ Chicken

Salad dressing:

7 T. seasoned rice vinegar

2 T. water

1 tsp. ground chili paste

(I add 2 - 4 pkgs of Splenda to this dressing.)

Salad:

2 English cucumbers, peeled & halved lengthwise, sliced thin

1/2 sm. yellow onion, thinly sliced (I use Walla Walla sweets)

2 Roma tomatoes, halved, seeded, thinly sliced

10 fresh mint leaves

6 sprigs fresh cilantro, chopped

2 T. roasted peanuts, chopped, for garnish (I don't use - bleh, peanuts!)

Combine dressing ingredients in a bowl, toss. Set aside for 15 min. Top w/ peanuts if desired. Serves 4.

Chicken:

1/2 chicken breast

1 T. fish sauce

1/2 tsp. chili paste

2 T. canola oil

2 pkg Splenda

1/4 tsp. garlic powder

Cut chicken breast in 1/2 lengthwise and then in strips. Put all ingredients in large zip bag and mix together, add chicken and marinate 15 - 20 min. Cook on bbq grill til done. Serve w/ cucumber salad. Add more roma tomatoes if desired.

Does this recipe sound weird to you? Don't think it is... give it a try. Remember - my kids give it a 9 out of 10 w/ 10 being the best. :)

Street Corn

2010-10-17T02:17:00.001-07:00

Street Corn

From the episode: Supper From South of the Border

Serves 6

If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.

Ingredients

Vegetable oil for cooking grate
1/4 cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
4 teaspoons juice from 1 lime
1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)
4 teaspoons vegetable oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
6 large ears corn , husks and silk removed

Instructions

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.

From America's Test Kitchen

Mexican Pulled Pork (Carnitas)

2010-10-17T02:14:00.000-07:00

Mexican Pulled Pork (Carnitas)

From the episode: Supper From South of the Border

Serves 6

We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.

Ingredients

Pork

1 (3 1/2-to 4-pound) boneless pork butt , fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
1 teaspoon ground cumin
1 small onion , peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons juice from 1 lime
2 cups water
1 medium orange , halved

Tortillas and Garnishes

18 (6-inch) corn tortillas , warmed
Lime wedges
Minced white or red onion
Fresh cilantro leaves
Thinly sliced radishes
Sour cream

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.
2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.
3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.

From America's Test Kitchen

Best French Onion Soup

2010-09-04T11:55:00.000-07:00

Best French Onion Soup

From the episode: French Classics, Reimagined

Serves 6

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.

Ingredients

Soup

3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper

Cheese Croutons

1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Instructions

1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

From America's Test Kitchen

French Chicken in a Pot

2010-09-04T11:43:00.000-07:00

French Chicken in a Pot

From the episode: French Classics, Reimagined

Total prep/cooking time, approximately 3 hours

Serves 4

The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. We developed this recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken available, such as a Bell & Evans. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

Ingredients

1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1 small stalk celery , chopped medium (about 1/4 cup)
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2 - 1 teaspoon juice from 1 lemon

Instructions

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

2. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

From America's Test Kitchen

The Best Grilled Chicken Breast

2010-08-03T15:12:00.000-07:00

CHICKEN:
* 4 boneless, skinless chicken breast halves (6 ounces each), trimmed
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

BALSAMICO SAUCE:
* 3 tablespoons finely chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1 tablespoon finely chopped shallots
* 1 teaspoon dijon mustard
* 1 teaspoon honey
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 4 tablespoons extra virgin olive oil

Directions
1. Prepare the grill for medium-hot direct-heat grilling (see note below).

2. To prepare the chicken, lightly pound the chicken to an even thickness using a meat mallet or the heel of your hand. Toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. Grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165°F.

3. To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey, salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts.
Click here to find out more!

Recipe Notes
To coat the grill with a thin layer of oil, which will help prevent sticking, crumple a ball of foil, drizzle with a teaspoon of vegetable oil, and rub onto the surface of the grill with a pair of tongs.

Thai Crunch Salad

2010-06-08T14:10:00.000-07:00

California Pizza Kitchen Thai Crunch Salad

Servings: 4

Lime-Cilantro Dressing:
1/2 cup vegetable oil
1/4 cup rice vinegar
1/2 cup coarsely chopped cilantro
1/4 cup minced red bell pepper
1/4 cup honey
4 teaspoons Dijon mustard
2 teaspoons sesame oil
2 teaspoons lime juice
2 cloves garlic
dash salt
dash ground black pepper

Spicy Peanut Sauce:
1/2 cup crunchy peanut butter
6 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon chili sauce (or chili-garlic sauce)
1 teaspoon sesame oil
1/2 teaspoon minced ginger
1/2 cup water

2 to 3 cups vegetable oil or vegetable shortening
8 wonton wrappers
handful bean threads
4 small skinless chicken breast fillets
1 cup cooked edamame
1 cup lightly salted cocktail peanuts
12 cups chopped napa cabbage, chopped (1 large head)
2 cups thinly sliced red cabbage
2 cups shredded or julienned carrot
1 cup julienned cucumber
4 green onions, chopped (green part only)

Make lime-cilantro dressing by combining all ingredients in a blender on high speed for 20 seconds, or until cilantro is chopped fine, but not entirely pureed. Cover and chill. Make spicy peanut sauce by combining all ingredients in a small saucepan over medium/low heat. Heat until sauce is hot, but not boiling, and sugar is dissolved. Pour mixture into a blender and blend for about 20 seconds. Cover and chill. Flatten chicken breasts by covering them with plastic wrap and pounding them thin with a kitchen mallet. Rub oil on each breast, sprinkle each with a little salt and pepper, and grill for 3 to 4 minutes per side or until done. Wrap and chill the cooked chicken.

Make crispy wontons by heating 2 cups of vegetable shortening or oil in a medium saucepan to 375 degrees. Slice a stack of 8 wonton wrappers into 1/4-inch wide strips. Slice those strips in half. Fry them in hot oil for about 30 seconds or until light brown Drain on paper towels.

Fry a big handful of beans threads in hot on "for about 10 seconds or until they float to the top of the oil. Drain on paper towels. Cook edmame following the directions on the package. If the soybeans are in the pods, remove them and chill the beans after they have cooked. Toast the peanuts by heating them up in a skillet over medium/low heat for 3 to 4 minutes or just until starting to brown. Immediately remove them from the heat so that they don't burn.

Now you're ready to build the salads. For each serving, combine 3 cups napa cabbage, 1/2 cup red cabbage, 1/2 cup carrot, 1/4 cup cucumber, 1/4 cup edamame, 1/4 cup toasted peanuts, 1/4 cup crispy wontons, and a couple tablespoons of chopped green onion in a large bowl. Thinly slice a cold chicken breast into bite-size pieces and add it to the salad. Pour 4 to 5 tablespoons of cilantro-lime dressing over the salad and toss well.

Carefully pour tossed salad onto a serving plate. Sprinkle about 1/2 cup crispy bean threads on top of the salad. Spoon spicy peanut sauce into a squirt bottle and squirt the sauce in a sweeping motion over the top of the salad. repeat for remaining salads.

Olive Oil-Balsamic Dipping Sauce

2010-03-23T19:53:00.001-07:00

Ingredients

3 tablespoons freshly grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar

Makes 6 servings

Chicken Parmesan

2010-01-28T11:39:00.000-08:00

2-4 boneless, skinless chicken breast halves

1/2 cup bread crumbs

1/4 cup parmesan cheese

1/2 t Italian Seasoning

1/4 t black pepper

1/4 t kosher salt

1 T olive oil

1 beaten egg

sliced mozzarella cheese

favorite jarred marinara sauce

The Directions:

spread the 1 T of olive oil into the bottom of your crockpot stoneware insert

whip the egg with a fork in a separate bowl

mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish

dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings

place the chicken breast pieces in the bottom of the crock

layer 2-3 slices of mozzarella cheese on top

Source

--cover with entire jar of marinara sauce

--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.

Serve with your favorite pasta. We chose penne brown rice pasta from Trader Joe's.

Homemade Ranch Dressing

2010-01-27T12:26:00.000-08:00

Ingredients

1 clove (to 2 Cloves) Garlic
Salt To Taste
¼ cups Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (real) Mayonnaise
½ cups Sour Cream
Buttermilk (as Needed To Desired Consistency)
White Vinegar (optional, To Taste)
Worcestershire Sauce (optional, To Taste)
Fresh Dill (optional, To Taste)
Cayenne Pepper (optional, To Taste)
Paprika (optional, To Taste)
Fresh Oregano (optional, To Taste)
Tabasco (optional, To Taste)

Preparation Instructions

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

(Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.)

Source

Crash Hot Potatoes

2010-01-27T12:16:00.000-08:00

Ingredients

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source

Cheesy Chicken Muffins

2010-01-27T12:03:00.001-08:00

Ingredients:

1 can Pillsbury dough
1-2 cups Shredded Chicken
3/4 cup Cream Cheese
1 tablespoon Dried or Fresh Chopped Onion (optional)
1/2 Finely Diced Red Pepper
2 Tablespoons Milk
1/4 tsp Dried Thyme
Salt & Pepper to Taste
1 Tablespoon Parmesan Cheese

Directions:

Preheat oven to 350 degrees.
Mix all of the ingredients in a bowl.
Cut dough into squares and place in muffin tin that has been covered with cooking spray.
Put a large spoonful of mixture inside and seal by twisting the top shut.
Spray or brush with butter sprinkle parmesan cheese and thyme on top.
Bake for 20 minutes.

Source

Applesauce Granita with Maple Yogurt

2009-08-09T18:53:00.000-07:00

Granita:
2 cups unsweetened applesauce
juice from 1/4 lemon

Mix together in a shallow pan and place in freezer for 1 hour.

Yogurt topping:
1/2 cup plain yogurt
1 tsp maple syrup (or honey)
1/4 tsp cinnamon

Mix ingredients together in a separate bowl.

Remove granita from freezer and stir/scrape it apart with a spoon/fork to create a 'shaved ice' texture. Spoon into a dessert bowl and top with a spoonful of the yogurt topping.

Cafe Green Salad

2009-08-09T18:49:00.000-07:00

Mustard Vinaigrette:

* 1 garlic clove, sliced in 1/2
* 1 teaspoon Dijon mustard
* 1 tablespoon balsamic vinegar
* Small splash soy sauce
* Salt and freshly ground black pepper
* 3 tablespoons olive oil

Directions

3 cups mixed greens, the darker the better (not iceberg)

Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.

Potato-Bacon Torte

2009-08-09T18:40:00.000-07:00

* 4 strips bacon
* 3 sprigs fresh thyme
* 2/3 cup heavy cream
* 2 Pie Crusts, recipe follows
* 3 medium baking potatoes, peeled
* Salt and freshly ground black pepper
* 1/4 cup grated Gruyere cheese
* 1 egg yolk, whisked with a splash of water

Directions

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

* 1 cup butter (2 sticks), cubed and chilled
* 2 1/4 cups all-purpose flour
* 1 teaspoon salt
* 8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Baklava Bars

2009-05-02T13:27:00.000-07:00

Prep Time: 25 min

Total Time: 2 hours 50 min

Makes: 24 bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish
5 tablespoons honey

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
High Altitude (3500-6500 ft): In step 2, bake crust 17 minutes.

Raspberry Lemonade Cake

2009-05-02T13:23:00.000-07:00

Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.

Prep Time: 25 min
Total Time: 2 hours 0 min
Makes: 12 servings

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker SuperMoist white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty CrockerWhipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Margarita Cake

2009-05-02T12:56:00.000-07:00

Margarita cake offers the favorite sweet and salty combo with a crunchy pretzel crust.

Prep Time: 20 min

Total Time: 3 hours 0 min

Makes: 15 servings

1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
2. In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
3. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center.
Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel.
Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.

Mimi's Cafe Carrot Raisin Bread

2009-03-31T16:18:00.000-07:00

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.

Makes 2 loaves.

Pumpkin Penne with Rosemary

2009-03-16T14:38:00.000-07:00

Pumpkin Penne with Rosemary

This is a simple but yummy pasta dish for when you're just sick to death of tomato sauce or pesto. The sauce is mild and creamy, but has a slight kick in the back from the red pepper.

1 pound penne pasta

2 Tbsp Olive oil

1 Tbsp Fresh Rosemary leaves (I use closer to 2 Tbsp)

1 15 oz can of pumpkin puree (fresh pumpkin or squah works too)

2 cups reserved pasta water (don't worry if you forget, just use regular water)

1/2 cup half & half (you can substitute heavy cream or evaporated milk)

1 garlic clove, minced

1 Tbsp white wine vinegar

1/4 tsp crushed red pepper

1/3 cup grated Parmesan

Salt

Boil a pot of salted water and cook the penne until al dente. Drain pasta but reserve one cup of pasta water. Rinse pasta in cool water to stop the cooking and set aside.

In pasta pot, heat the oil over medium heat. Add rosemary leaves and fry, stirring, until browned, 1-2 minutes. Remove from pot with slotted spoon and let the rosemary drain on a paper towel.

Now add the pumpkin puree to the pot. Careful, it will splatter. Add 1 cup of pasta water, half & half, garlic, Parmesan, vinegar & crushed red pepper. Stir sauce until heated through, about 3 minutes.

Add the drained pasta back to the pot and stir. You can add a bit more water to get the sauce to the consistency you want. Salt generously.

Garnish each serving with the fried rosemary or set it out in a small dish for people to garnish themselves. I also like to set out a small dish of more crushed red pepper flakes. Serve with a salad and some garlic bread.

Eat it up.

Chicken Breasts Stuffed with Pesto Butter

2009-02-23T10:21:00.000-08:00

6 Deboned chicken breast halves

1/2 cup Fresh basil leaves, washed and dried

1/4 cup Grated parmesan cheese

1 clove Minced garlic

1/2 cup butter

1 eggs

3/4 cup breadcrumbs

Directions: In food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Cut a small slit in the side of the chicken breast with a boning knife, from that slit form a "pocket" in the chicken to stuff the butter into. (I just pound the chicken flat and roll the ingredients and use toothpicks to secure). Dip the chicken in the egg, dip them in the breadcrumbs. (I always need more egg and breadcrumbs). Place on pan to cook at 350F for about 35-45 minutes.

Hot Fudge Sauce

2009-02-14T17:41:00.000-08:00

Hot Fudge Sauce

This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.

4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon rum (or other flavoring, such as a flavored liquer or vanilla extract)

Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.

Remove from heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.

Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.

Yields 2 1/2 cups

(smittenkitchen.com)

Bliss Layer Bars

2009-02-04T10:39:00.000-08:00

Bliss Bars
1 c. light corn syrup
1 c. granulated sugar
2 c. peanut butter
3 c. rice krispies
2-1/2 c. corn flakes
3/4 c. unsalted butter
4 c. powdered sugar
2 regular sized vanilla pudding mixes (instant)
milk (as needed)
1/2 c. butter
2-1/2 c. semi-sweet chocolate chips

Over medium heat, heat the corn syrup and granulated sugar; bring to a soft boil, stirring constantly, for about 2 minutes. Remove from heat and immediately stir in the peanut butter . Stir until it is smooth and creamy:

Have both kinds of cereals mixed together in a large mixing bowl. Pour the warm peanut butter mixture over the cereal and mix it until it's well combined. All of the cereal should be coated. Press it into a cakepan, packing it down with the bottom of a spoon:

In a saucepan, melt 3/4 c. butter. Add to this the powdered sugar and vanilla pudding mixes. Stir well; it will be very thick. Slowly add bits of milk until the mixture is the consistency of frosting, mix well. Spread this over the cereal layer in the pan:

In a microwave-safe bowl, mix together the last portion of butter and chocolate chips. Heat for 1 minute. Stir well. Continue to heat in 15 second increments, stirring in between, until the mixture is smooth. Spread over the vanilla layer.

Cover tightly and refrigerate for about 2 hours, or until chocolate is set. Cut into bars. These are extremely THICK bars.

Enjoy!

(http://comeandpeek.blogspot.com)

Pasta Carbonara con Pollo

2009-02-03T07:59:00.000-08:00

- 2 boneless skinless chicken breasts - 4-6 oz. pancetta, chopped - 3/4 cup white onion, diced - 4 egg yolks - 1/2 cup heavy cream - 8 oz. grated parmesan cheese - 1 TBSP dried parsely - 3-5 TBSP olive oil, in all - fresh ground black pepper - large amount dried fettucine or linguine Heat a pot of water to boil the pasta. Cut the chicken into small chunks. In a small bowl, beat the egg yolks, cream, 6 oz. of the parmesan, and the parsely. Set aside. Heat 3 TBSP of the olive oil in a large skillet over medium heat. Brown the chicken, remove to a paper towel. In the same skillet brown the pancetta, remove to the paper towel. Add a little more olive oil to the skillet, then add the onion and cook for 3 minutes or until just starting to turn translucent. Return the chicken and the pancetta to the skillet and heat through. Add some cracked black pepper to the skillet. Meanwhile, cook the pasta according to package instructions. Drain the pasta, return to the cooking pan, and then add the egg mixture. The residual heat from the pasta will cook the egg without scrambling it. Mix through then combine this pasta mixture to the chicken and pancetta mixture.

(meninaprons.net)

Honing

2009-02-03T07:57:00.002-08:00

To hone your blade, rest the honing steel on a counter top, or better yet, your cutting board. Stand it straight up on its tip. Then rest the blade on one side of the steel at an angle of 23 degrees (see graphic). With a medium amount of pressure, arc your blade down and towards you 8 to 10 times. Now switch sides of the steel, and repeat the process. Each time you switch, cut the number of strokes in half until you reach one. Wipe the blade down with a cloth before using. No one likes metal shavings in their food.

Feta Cheese and Pine Nut Stuffed Pork Roast

2009-02-03T07:57:00.001-08:00

1 boneless pork loin (1.5-2 pounds)
Kosher Salt

Preheat oven to 350 degrees Fahrenheit. Butterfly the roast by cutting down the center of the roast and stopping about a half-inch before you get all the way through. Spread the roast out flat on a plastic cutting board. Sprinkle the inside with salt. Make the stuffing by combining feta cheese, pine nuts, apples, and rosemary. Spread a thick layer of the stuffing on the "inside" of the pork roast. Press down to help it stick. Gently roll up the pork roast and tie off with butcher's twine. Using cooking spray, coat the bottom of a roasting pan. Place the roast in the pan and cook, uncovered, for about 1 hour 15 minutes. If the roast has a layer of fat, put the fat side up. It should crisp up golden brown when cooked. Start checking the internal temperature of the roast at about one hour. Pork must get to at least 140 degrees. Make sure thermometer goes into the pork and not into the stuffing. When finished remove from oven, and let sit for 10 minutes. Carefully cut away the twine and slice the roast into 1/2 inch thick slices.

(meninaprons.net)

Cocoa Candied Pecans

2009-02-03T07:56:00.001-08:00

Needing a quick dessert slash snack food this evening, I pulled this recipe out of my hat. It's way too easy to make, and it could be a great snack food for your super bowl party this weekend. The addition of cocoa powder gives this basic sugary pecan a heavenly twist.

Ingredients

2 cups pecan halves and pieces
3/4 cup powdered sugar
1 TBSP cocoa powder

Preheat oven to 350 degrees. Spray a long cookie sheet or baking pan with cooking spray. In a small bowl sift together the cocoa powder and sugar.

Put the pecans in a large colander or strainer and run it under cold water. Stir the pieces around to coat them well. Turn off water and shake off any excess. Transfer the pecans to a large bowl.

Slowly mix the sugar mixture into the pecans, turning them over constantly until the pecans are sticky or all the sugar mixture is gone. Transfer the pecans to the baking pan, using a spatula to spread them out.

Bake in the oven for 10-15 minutes, stirring them about ever 3 minutes. Be careful not to let them get too dark as that will turn them bitter.

Remove from oven, let cool, and enjoy.

(meninaprons.net)

Chocolate Chip Pecan Scones

2009-02-03T07:54:00.000-08:00

I'm a sucker for scones. Based on the number of scones I've made and posted here, I'd say it is an unhealthy obsession. Well, I do have a passion for pastries and most things that are sweet and for breakfast. Here's my recipe for a decadent chocolate chip and pecan scone with a maple flavored icing.

The Scone:

2 cups all purpose flour
1/4 cup granulated white sugar
1 1/4 Tsp. baking powder
1/4 Tsp. baking soda
1/4 Tsp. salt
1/2 cup unsalted butter
1/2 cup chocolate chips
1/4 cup chopped pecans
1 Tsp. Vanilla extract
2/3 cup buttermilk

The Icing:

1 cup powdered sugar
1-3 TBSP water
1 Tsp. vanilla
1 TBSP maple syrup

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or a silicone baking sheet.

In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, and salt. Cut in the butter and mash together with your finger tips until the mixture resembles fine bread crumbs. Add the pecans and chocolate chips and stir through.

Add the buttermilk and vanilla extract and mix until a soft dough forms. Dust a pastry board or your counter top with some flour and turn out the dough. Knead the dough about 10 times. Roll the dough out into a circle about 1/2 to 1/4 inch high. Using a pastry cutter or a knife, cut the dough into about 8-10 pieces. Place the pieces on the prepared cookie sheet and bake in oven for 15-20 minutes or until golden brown on top. Cool on a wire rack.

In a medium bowl, add the powdered sugar. Slowly add the water while whisking until a smooth icing forms. Whisk in the syrup and vanilla.

After the scones have cooled, brush the icing over the top and sides of each scone.

(meninaprons.net)

Steak Au Poivre

2009-02-03T07:52:00.002-08:00

It's a conundrum. A mystery. An enigma. This awesomely delicious and totally easy dish has a French name and French roots. Then again, so does Texas. Nonetheless, Steak au poivre is one of the most delicious ways to eat steak, and the methodology is simple.

Steak au poivre (pronounced [OH-PWAHHV]) is translated as Pepper Steak. Sounds simple, doesn't it? It is. The name comes from the use of cracked peppercorns directly on the underside of the steak as it cooks. Typically, the dish is accompanied by a pan sauce, which is made with the drippings, or fond, from cooking the steak.

Yes, I know that you probably think that steaks should only be cooked over a grill, but here's a big secret. Many steak restaurants do their steaks in pan, just like this.

I played a hunch when cooking this dish and added little bit of dried thyme to the pan sauce. It added a wonderfully bright flavor that complimented the cognac well.

Ingredients:

2 strip steaks about 1-inch thick
3 TBSP Butter
salt & pepper (for seasoning the steak)
1/4 cup vegetable or beef broth
1/2 cup half and half
1/2 cup cognac
1 TBSP cracked black pepper
Pinch of thyme

Heat a cast iron skillet over medium-high heat. Season your steaks with salt and cracked pepper. Be generous with the pepper. Add the butter to the skillet and wait for it to melt. Now sear the steaks on each side about 3-4 minutes, depending on how done you like your steak. Remove the steaks from the pan and tent with foil while you make the sauce.

Add the broth to the pan right away and begin stirring with a whisk to scrape off the fond stuck to the pan. Continue cooking until it reduces slightly. Now add the cognac and ignite with a lighter or match. Be careful not to burn yourself. You just want to burn off the alcohol fumes. After the flames extinguish, continue whisking and stirring until the sauce reduces by half. Add the cracked pepper, thyme, and half and half. Give it a quick whisk then sit back and let it reduce to a nice medium-thick sauce while stirring occasionally.

Taste before serving and adjust the flavor with salt. Serve over the steak.

(meninaprons.net)

Grilled Pineapple Spears with Brown Sugar Glaze

2009-02-03T07:52:00.001-08:00

What a great way to cook pineapple and in such a simple recipe, too. Good desserts do not have to be complex cakes cookies or candies. Some are just simple fruit with a sweet glaze. The particular pineapple was peeled and cored right in front of us in the grocery store, so we knew it would have the ultimate in fresh flavor. The addition of lemon juice to the glaze adds a bright flavor.

Ingredients:

One half pineapple, cut into long spears
1 TBPS butter
1/2 cup brown sugar
1 Tsp. cinnamon, in all
lemon juice

Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.

In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.

Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occaisionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.

(meninaprons.net)

Shallot Butter Bacon Sauce

2009-02-03T07:50:00.000-08:00

I do believe this could be the most well-named and delicious sounding sauce ever contrived. The only way it could have been better and more appropriate is if it were called the Porky Pork Fat Fatty Porky Pork Pork Butter Cholesterol Sauce. But that might not sell as many copies.

Ingredients:

1/4 lb. peppered bacon

1/4 cup shallots, diced

1 Tbsp. chives, chopped

1/4 cup white wine

1/4 cup white wine vinegar

2 Tbsp. heavy cream

1 cup cold butter, cut into chunks

Salt and pepper, to taste

In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 Tbsp. of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside.

Return 1 Tbsp. bacon fat to skillet. Add shallots, chives, white wine, and white wine vinegar; bring to a simmer over medium heat. Reduce liquid to 2 Tbsp. Add cream and bring to a boil. Whisk in butter until melted, add in chopped bacon and continue stirring until sauce is hot. Season with salt and pepper and serve immediately.

Store sauce in refrigerator for up to three days. Reheat to serve. (meninaprons.net)

Bread Pudding Flan

2009-02-03T07:48:00.002-08:00

I really did not know how else to describe this other than "flan." They are cooked similarly to flan or custard, in small ramekin cups. But they require far less work in preparation than flan.

Ingredients:

6 slices white bread, staled
2 eggs
1 1/3 cup milk
2TBSP strong coffee or espresso
1/3 cup sugar
1 Tsp. vanilla
1 Tsp. cinnamon
4 TBSP Butter in all
1/2 cup brown sugar
1 TBSP Brandy or Cognac

Preheat oven to 400 degrees. Heat a kettle of water to boiling. Slice up the stale bread into small cubes, about 3/4-inch thick. Set aside. Grease 4-6 ramekin dishes with some butter or shortening.

In a medium sauce pan, heat the milk, coffee, and 2 tablespoons of the butter just to a simmer. Remove from heat. In a medium bowl, whisk together the egg, white sugar, cinnamon, and vanilla. Add the bread cubes and toss to combine. Now add the milk mixture and turn gently to combine. Let the mixture set in this bowl for about 5 minutes for the bread to absorb the liquid.

Ladle the mixture into small ramekins and place in a deep casserole or pan. Before putting the pan into the oven, pour in the hot water into the pan around the ramekins to go about 1/2 the way up the sides. Cook in the oven for about 40 minutes.

Remove from oven, and remove ramekins from water bath. Let cool 15-20 minutes to set up completely.

Make the brown sugar sauce by whisking the brown sugar, butter, and brandy over medium heat until the mixture simmers.

Invert the ramekins over individual plates and let the flan fall away. Spoon the sauce over the top and serve.

(meninaprons.net)

Hot Chops

2009-02-03T07:48:00.001-08:00

Since we've been spending a bit more time being choosy at the store, I have made it a mission to grab some less expensive cuts of meat from the store and try to make something great from them. These were four pork chops, bone-in, and there about $2.75 altogether. They were slightly thin, and a little bit fatty, but I had a idea that turned out great. HOT CHOP!

Ingredients:

3-4 thin cut pork chops
1 cup brown sugar
2 TBSP chili powder
3-5 TBSP thai chili sauce
Drizzle of olive oil

Mix together the brown sugar and chili powder in a bowl then liberally rub all over the chops. After that, rub on the chili sauce and olive oil to coat them well.

Grill the chops over medium-high direct heat for about 2-3 minutes per side (depending on the thickness). And watch out ... they are spicy! :)

(meninaprons.net)

Dr Pepper Sauced Boneless Wings

2009-02-03T07:46:00.000-08:00

Boneless buffalo wings are pretty much just chicken nuggets covered in sauce. But I don't care about that. The taste good anyway! I was inspired to make this recipe after eating at a local chicken wing joint the wife last weekend. It turned out very nice and I highly recommend it. :)

Ingredients

2 boneless skinless chicken breasts cut into nugget sized pieces
3/4 cup flour
1/2 Tsp salt
1/2 Tsp. pepper
1/4 Tsp. garlic powder
1 can Dr. pepper
1/2 cup brown sugar
1/4 cup ketchup
1/2 Tsp. Tabasco sauce
2 TBSP butter
Oil for frying

Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.

Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.

Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.

Serve and enjoy.

(meninaprons.net)

Butterfinger Brownies

2009-01-31T16:16:00.001-08:00

Melted butterfingers within...

2¼ cups		flour
1 tsp		baking powder
¼ tsp		salt
¾ cup		butter, softened
2¼ cups		brown sugar
3 large		eggs
1½ tsp		vanilla extract
4 regular-sized		butterfinger candy bars, crushed

1	Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan.
2	In a small bowl, combine flour, baking powder and salt; set aside.
3	In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
4	Beat in eggs and vanilla until smooth.
5	Stir in flour mixture and 1 cup of crushed butterfingers.
6	Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.
7	Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.

Servings: 12

Coffee House Scones

2009-01-29T08:57:00.001-08:00

2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces ***I used marg***

2/3 cup (160 ml) buttermilk *** I used milk w/ vinegar added***

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown.

Make sure to watch the scones carefully as the sugar will burn very quickly.

Transfer to a wire rack to cool.

Makes 6 scones.

Hot Spinach Dip

2009-01-26T20:45:00.000-08:00

Makes 3 cups

2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat bar cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Directions

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Cheesecake Brownies

2009-01-26T20:43:00.000-08:00

Cream cheese may be substituted for mascarpone; the topping will be dense and tangy, instead of mellow and creamy. If using cream cheese, reduce baking time by 10 minutes.

Ingredients

Makes about 5 dozen

4 tablespoons unsalted butter, plus more for pan
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
5 large eggs
2 large egg yolks
1 1/3 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound mascarpone cheese

Directions

Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment. Whisk together flour, baking powder, and salt, and set aside. In the top of a barely simmering double boiler, melt together chocolate and butter. Remove from heat.
In the bowl of an electric mixer fitted with the whisk attachment, beat together 3 eggs and 1 cup sugar on high speed until thick and fluffy, about 5 minutes. On low speed, add reserved chocolate mixture and 1 teaspoon vanilla extract. When combined, add flour mixture. Stir until just combined. Spread mixture evenly into prepared pan. Set aside.
In the clean bowl of the electric mixer fitted with the paddle attachment, beat together mascarpone cheese, remaining eggs and yolks, remaining sugar, and remaining vanilla on medium speed, until smooth. Pour over chocolate mixture. Bake until cheese mixture is golden and set, about 35 minutes. Transfer to a wire rack to cool completely. Cut into about sixty 1-by-1 1/2-inch pieces.

Moon Cake

2009-01-07T21:51:00.000-08:00

Moon Cake
Crust:
1/2 c. butter
1 c. flour
1 c. water
4 eggs, lightly beaten
1/4 t. salt

Filling:
3-3 oz. pkgs. instant French vanilla pudding
8 oz. cream cheese, softened
3 c. cold milk
cool whip or whipping cream
chocolate syrup (I use Hershey's)

In a medium saucepan, melt the butter; add the water, salt and flour. Mix well and cook until thickened, stirring constantly. This takes a few minutes. Remove from heat and mix in the eggs until well incorporated. Pour into a greased 9x13 pan.

Bake at 350 degrees for about 25 minutes, or until slightly golden brown. When it's done, it will look like the surface of the moon, hence the name:

Let this cool completely before making the filling.

For the filling, mix together the pudding and cream cheese in an electric mixer until creamy. Add the cold milk (make sure you don't add the milk until after the cream cheese is creamy or it will form lumps!) and beat well. Pour this over the cool cake crust.

Refrigerate for a few hours for best results.

Top with a carton of Cool Whip or hand beaten whipped cream. Drizzle with chocolate syrup.

Frozen Hot Chocolate

2008-12-17T23:27:00.001-08:00

4 ounces of your favorite chocolate
2 teaspoons store-bought hot chocolate powder
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
sweetened whipped cream
chocolate shavings (optional)

Chop chocolate into small pieces and melt in microwave on low heat. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended. Slowly add 1/2 cup milk, stirring until smooth. Cool to room temperature. In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.
Makes about 4 8oz servings

Five-Minute Artisan Bread

2008-12-17T23:19:00.000-08:00

Serves 4

Note: This recipe must be prepared in advance.

1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
1-1/2 teaspoons kosher salt
6-1/2 cups unbleached flour, plus extra for dusting dough
Cornmeal

In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid.

Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes.

Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.

Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.

Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

http://splendidtable.publicradio.org/recipes/accompaniments_fiveminute.shtml

Yummy Chicken Broccoli Cheese Onion Casserole

2008-12-17T23:08:00.000-08:00

You will need…

a bunch of broccoli, cut into florets and steamed
2 onions
1 package of mushrooms (a couple cups), sliced
2 large chicken breasts, boneless skinless… cooked and cubed
1 can cream of mushroom soup
about 1/2 cup of milk
shredded cheddar cheese
French’s fried onions

Preheat the oven to 425 degrees Fahrenheit.

Sautee the onions and mushrooms. When I do this, I put the onions (chopped) into a pan with a couple tablespoons of water, and cover it to let it steam for a while. Then, when the onions are a little bit softer, I uncover the pan, let the water evaporate, and throw in a couple tablespoons of Extra Virgin Olive Oil. Then I toss everything around till the onions are browning. Then I add the mushrooms and let them cook… I like my onions really really cooked.

In a casserole dish, combine the broccoli, onions, mushrooms, chicken, soup, and milk. Mix everything. Top with cheese and fried onions.

Bake covered for 10 minutes, then uncover and let the onions on top get crispy (about 5 more minutes).

Pumpkin Bread

2008-11-11T12:59:00.001-08:00

INGREDIENTS

1 (15 ounce) can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease 5 mini loaf pans (also makes great muffins).

In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 30-40 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Make it Yourself: Hamburger Helper

2008-06-04T15:27:00.000-07:00

8oz noodles
1T dried onion flakes
1/4t. oregano
1/2t. garlic powder
1/2t. basil
1/2t. salt
1 lb ground beef
3 1/2 c. water
8 oz tomato sauce

Brown beef and drain the fat.
Add water and bring to a boil.
Add noodles and tomato sauce.
Stir and simmer for 20 minutes.
Serve hot. Enjoy!

Make It Yourself: Shake And Bake

2008-06-04T15:22:00.000-07:00

4 cups flour
4 cups ground crackers
4 Tbsp salt
2 Tbsp sugar
2 Tsp garlic powder
2 Tsp onion powder
3 Tbsp paprika
1/4 cup vegetable oil

Mix well and store in the refrigerator in a covered container. This recipe equals 20 store packets.

Hummus

2008-05-06T23:31:00.000-07:00

2 cups canned garbanzo
beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt 2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh
parsley

DIRECTIONS:
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Mom's Banana Bread

2008-05-06T14:33:00.000-07:00

1 cup sugar
2 tblsp soft shortening
1 egg
3/4 cup milk
3 cups flour
3 1/2 tsp baking powder
1 tsp salt
3/4 cup chopped nuts
1 cup smashed bananas (3 large or 4 med)

Heat oven to 350*. Grease a loaf pan or three 20oz cans. Mix sugar, shortening and egg thoroughly. Stir in milk. Blend dry ingredients; stir in. Blend in nuts and banana. Pour into pan or cans. Bake 60-70 minutes or until toothpick stuck into center comes out clean. (Crack in top of loaf is characteristic.) Cool thoroughly before slicing with a thin, sharp knife.

Garlic And Chive Bread

2008-04-27T20:12:00.000-07:00

5 cloves Garlic
1 tablespoon Butter
1 1/4 cup Milk
3 cups Bread Flour
1/3 cup Parmesan Cheese -- Grated
2 tablespoons Fresh Chives -- Snipped
1 tablespoon Sugar
3/4 teaspoon Salt
1 teaspoon Bread Machine Yeast

Directions:

Saute garlic in butter for 1 minute. Cool. Add all ingredients to machine according to manufacturer's directions.

Cottage Cheese Dill Bread

2008-04-27T20:00:00.000-07:00

Cottage Cheese Dill Bread
(makes a 2lb loaf)

1 1/3 cups water
½ cup low-fat cottage cheese (try to choose a creamy or small-curd cheese)
1 ½ teaspoons salt
2 tbsp granulated sugar
2 tbsp shortening
3 ¾ cups all-purpose flour (or bread flour, in the US)
2 tbsp snipped fresh dill
1 ¼ tsp bread machine yeast

1. Measure ingredients into baking pan in the order recommended by the manufacturer.

2. Insert pan into the oven chamber.

3. Select Basic Cycle

So easy, and this bread comes out great every time!

Chex Party Mix

2008-04-27T19:59:00.000-07:00

CHEX PARTY MIX

6 tbsp. butter
4 tsp. Worcestershire sauce
2 c. Rice Chex cereal
3/4 c. salted mixed nuts
1 tsp. seasoned salt
2 c. Corn Chex cereal
2 c. Wheat Chex cereal

Preheat oven to 250 degrees. Heat butter in a 13 x 9-inch pan in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add chex and nuts. Mix well. Heat in oven 45 minutes. Stir every 15 minutes. Spread on paper towel to cool. You may also use pretzel sticks, Cheez-its crackers or Bean Chex.

Nutter Butter Cookie Truffles

2008-04-27T19:43:00.000-07:00

Nutter Butter Cookie Truffles

1 Bag Nutter Butter Cookies
8 oz softened cream cheese
1 package Chocolate Bark (dipping chocolate in blocks)
1 square of the Almond Bark for drizzling (white chocolate blocks for dipping)

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt square of almond bark and spoon into the corner of a ziplock baggie. Snip the corner of the baggie and drizzle chocolate back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well.

Chocolate-Chocolate Chunk Muffins

2008-04-27T19:39:00.001-07:00

Chocolate-Chocolate Chunk Muffins
from Baking: from my home to yours

Ingredients:
3/4 of a stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
2 teaspoon pure vanilla extract

Directions:
Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Yields 12 regular sized muffins, 24 if you use mini muffin tins.

Sun-Dried Tomato Hummus

2008-04-27T19:37:00.000-07:00

Sun-Dried Tomato Hummus

inspired by Mark Bittman

1 (15-ounce) can chickpeas, drained
1/4 cup extra-virgin olive oil
1/3 cup oil-packed sun-dried tomatoes
2 tablespoons tahini
2 tablespoons fresh lemon juice, plus more to taste
2 teaspoons smoked Spanish paprika
1/2 teaspoon ground cumin
1 teaspoon fine sea salt
2 small garlic cloves, coarsely chopped

Place all ingredients in the workbowl of a food processor. Pulse until you have a relatively smooth paste (I don't mind if it's a little chunky). Taste and season with more lemon juice and salt, if needed. Scrape down the sides of workbowl and pulse briefly to combine.

Caramel Apple Cupcakes

2008-04-27T19:35:00.000-07:00

Apple Cupcakes
9 regular cupcakes / 350 degree oven

2-3 apples, granny smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla

1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

Cream Cheese Filling

4 ounces Philly cream cheese
1/4 stick butter
2 cups sifted powdered sugar
1 teaspoon vanilla

1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combine.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

Fill Cupcakes
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.

Thick Caramel

1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt

1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.

Final Assembly
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
5. Top off each cupcake with a popsicle or craft stick to finish off the look.

Bread in a Bag

2008-04-27T19:16:00.000-07:00

* 1 Two-gallon, heavy-duty freezer bag
* 1 Twist tie
* 1 Quart-size plastic bag with 2 cups of all-purpose flour
* 1 Quart-size plastic bag with 2 cups of whole wheat flour. NOTE: To measure flour accurately, first stir the flour, and then spoon it into a measuring cup intended for dry ingredients and level with a knife.

* Two teaspoons of salt in a disposable container, such as a sandwich bag, small paper/plastic cup

* One package active dry yeast or fast-rise yeast (2 1/4 teaspoons)
* Two tablespoons sugar in small disposable cup or bag
* One tablespoon of vegetable oil, in small disposable cup, etc.,.
* 3 Disposable mini-loaf pan, 5 x 3 inches
* 3 One-gallon plastic bag, for transporting bread home

Recipe for Easy Wheat Bread

Mix in a heavy-duty (freezer) plastic bag:
½ cup all-purpose flour
1 package active dry yeast or fast-rise yeast
1 tablespoon sugar
1/2 cup warm water (105° to 115°F)

Close bag, release air and work with fingers until completely blended. Let rest 15 minutes.

Open the bag and add:
1 tablespoon sugar
2 cups whole wheat flour
1 tablespoon vegetable oil
2 teaspoons salt
1 cup all-purpose flour
3/4 cup warm water (105° to 115°F)

Mix well until the dough pulls away from the sides of the bag–about 5 minutes.

Turn dough out onto a lightly floured surface and knead 5 to 6 minutes. Knead in just enough flour to make a soft dough; it should be a little sticky. If too much flour is added, the final product will be dry and low-volume. Divide dough into thirds. Cover with plastic bag. Let rest 10 minutes.

Press the dough out flat with fingertips into a 4 x 6-inch rectangle. Beginning at a short end, roll the rectangle up tightly like a sleeping bag. With fingertips, pinch the edge to the rest of the dough forming a seam. Fold over the two ends and pinch.

Place dough, seam-side down, in pan.

Cover with bag and let rise until doubled, about 45 to 60 minutes. Bake in a preheated 350°F to 375°F convection oven 15 to 18 minutes; or in a 400F conventional oven for 30 to 35 minutes.

Remove from pans; cool on wire rack.

The children also made homemade butter with an antique butter churn.

To keep the correct rhythm while turning the crank, the children chanted this authentic poem.

Such a simple way for kids to make a delicious mini loaf of bread. We made it again at home and put the entire amount of dough in one large loaf pan.

Beer Cheese Bread

2008-04-27T19:13:00.000-07:00

   1      package       Yeast
  3      cups          Bread flour
  1      tablespoon    Sugar
  1 1/2  teaspoons     Salt
  1      tablespoon    Butter
 10      ounces        Beer -- flat
  4      ounces        American cheese
  4      ounces        Jack cheese -- cut in 1/4" cu

Warm beer and American cheese over low heat on top of stove or in microwave.
Cheese doesn't need to melt completely. STIR. Add all ingredients in the orde
r listed if you are using a home type automatic baking machine.
You'll want to start making your second batch before you taste the first loaf...
you'll want more, soon, like yesterday

Beautified PB&J

2008-04-27T19:12:00.000-07:00

Peanut Butter & Jelly Mini Tarts
Adapted from Epicurious
Makes 12

24 wonton wrappers
4 ounces of cream cheese, softened
1/2 cup of crunchy peanut butter
3 tablespoons of butter, softened
2 tablespoons of dark brown sugar
1 cup of chilled heavy cream
1/2 teaspoon of vanilla
1/2 cup plus 1/3 cup of strawberry jam (9 1/2 oz)
2 cups of fresh strawberries, quartered lengthwise

1. Preheat oven to 325F. Criss cross 2 wonton wrappers to form a star-like shape. Place each pair of wrappers gently but firmly into muffin tins. Bake at 325F until they lightly brown, about 6-8 minutes. Remove from muffin tins and cool on a wire rack. (Note: I would try a cookie or pastry crust next time, I did the graham one that epicurious suggested only to achieve burnt butter graham puffs, so the wontons were the quickest solution for me!)

2. In a medium bowl, beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated.

3. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly. Fill pastry bag (or a plastic bag in my case!) and refrigerate if not using immediately.

4. Distribute 1/3 cup of jam (about 1/2 tablespoon each) into bottoms of the wonton cups. Pipe peanut butter mixture on top of jam. Chill mini tarts, loosely covered with plastic wrap, until firm, at least 3 hours. Just before serving, stir strawberries with remaining 1/2 cup of jam with a rubber spatula until coated. Spoon over mini tarts. Serve immediately.

BBQ Potatoes in the Crockpot

2008-04-27T19:11:00.000-07:00

heres a hint for you...bake your potatoes in your crock pot. if you are going to barbecue later in the day., put your taters in the crock in the morning over a plate, add bacon and spices to some water in the bottom..make sure taters DONT touch the water. also you can cut the taters in half, season, insert bacon slice, wrap back together with foil, and place in crock..cover with more foil and lid, set temp on llow and cook all day without worrying about them.  They taste like they were on the fire but werent! if you really like em smokey, add liquid smoke to the water in the bottom...use about an inch of water for a full 6 qt crock pot.

Bananas Foster Buns

2008-04-27T19:09:00.000-07:00

Diane’s Buns

1 Tbsp dry yeast

1/2 cup warm water

1 tsp sugar

2 cups cold water

2 cups cold milk

1/2 cup sugar

2 Tbsp butter

4 tsp salt

6-7 cups of flour

Combine yeast, 1 tsp sugar and 1/2 cup warm water, let stand for 10 minutes.

Scald milk, add sugar, butter and salt, stir until sugar has dissolved and butter has melted.

Add the cold water, stir and the mixture should now be lukewarm. Add yeast mixture, stir to combine, then gradually stir in 6 cups of flour, (add the seventh nearer the end, while kneading). The dough should be smooth and soft. Knead the dough until elastic, roughly 10 minutes. Place the dough in a large, greased bowl, cover and let rise until doubled in bulk, roughly 2 hours. Punch down the dough and use for whatever you like, especially Bananas Foster Buns or Sticky Cinnamon Buns...

Bananas Foster Buns

1/4 dough

2 medium bananas, one chopped, one mashed

1/4 cup butter, spreadable

1 cup brown sugar, plus a handful or so

3-4 Tbsp rum, or rum extract, plus a splash or two

1 cup golden corn syrup

Preheat oven to 350℉.

Pour corn syrup into the bottom of a rectangular baking pan, big enough to fit all the buns once cut and placed face side up (or down, really it’s the same thing). Splash a little rum in there if you please, and a nice sprinkling of brown sugar also. (I didn’t when I made them, but soon realized what an awesome addition that would have been once I pulled apart my first delicious bun!)

Roll out the dough on a slightly floured surface, to roughly 1/2” thick rectangle.

Combine rum and brown sugar. Spread butter, then mashed banana on the dough, followed by brown sugar and rum mixture, finally topped with the chopped bananas. Roll the dough lengthwise, pinching the seam to seal. I like to cut the small nubbly bits before cutting the rolls, usually I just bake them off and eat them straight away, without an ounce of guilt. But you can do as you please. Cut roll into twelve buns and place cut side up/down into the corn syrup lined pan.

Bake until golden brown and fragrant! Try not to over bake them otherwise your buns will dry out and be really hard (effectively ruining the buns - and now, who wants that?!) Invert the pan onto a plate immediately, careful though some syrup might spill. Eat immediately while still hot! That is an order! ... oh I suppose you don’t have to, but they are the best that way!

Enjoy!

Banana Sticky Buns

2008-04-27T19:07:00.000-07:00

Banana Sticky Buns
(Adapted from Jennifer, The Domestic Goddess)

Dough:
1 package active dry yeast
1/4 cup warm water (110 degrees F) + 1/4 teaspoon sugar
1 cup mashed ripe bananas
2 tablespoons unsalted butter – room temperature
2 large eggs
¼ cup buttermilk powder
3 tablespoons dark brown sugar
½ teaspoon salt
3 1/2 cups all-purpose or bread flour

Filling:
3 tablespoons dark brown sugar
2 tablespoons sugar
2 teaspoons ground cinnamon
¼ cup unsalted butter, melted

Sticky Bottom:
6 tablespoons unsalted butter + 1 teaspoon for pan
¾ cup packed dark brown sugar
2 tablespoons heavy cream
1 tablespoon honey
1/2 cup sliced, toasted almonds

(Note: Jennifer uses a vanilla sugar glaze (follow the link above) on the sticky buns as well, but since I had extra Brown Sugar Cream Cheese Frosting from making Joy's cupcakes, I just used some of that - SOOOO good!)

Directions:

1. In a large bowl mash the bananas with the butter to form a very soft, ever-so-slightly liquid paste. Combine the yeast with the warm water and sugar. Let sit til foamy, 5 minutes. Add the eggs, buttermilk powder, brown sugar, salt and flour and stir with a wooden spoon until a rough mass forms.

2. Scrape it all together with a bench scraper and transfer to a lightly floured work surface. Knead until it is smooth and elastic, adding more flour if necessary, about 5 minutes. The dough should be soft but not sticky.

3. Form the dough into a ball and transfer to a lightly oiled bowl and cover the bowl with plastic wrap. Allow to rise in a warm, draft-free spot (on top of the fridge works really well) until it doubles in size – about 1 ½ hours. (I got started on this in the evening, so I ended up putting the dough in the refrigerator overnight at this point).

4. Make the filling: in a small bowl, combine the sugars and cinnamon. Set aside.

5. Punch down the risen dough and turn out onto a lightly floured work surface. Roll out to a 14- by 9-inch rectangle. Brush the surface of the dough with the melted butter, then sprinkle evenly with the cinnamon-sugar combination and press it into the dough lightly. Beginning at the long side, roll jellyroll style. Pinch to seal seam and set aside, covered in a warm spot while you make the sticky bottom.

6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and honey, cook, stirring until the sugar has dissolved. Stir in the cream and keep stirring until smooth and incorporated. Pour the mixture into the pan. Sprinkle with the almonds. Cut the buns into 12 pieces, about 1 ½ inches wide and arrange, cut side up in the pan with the sugar-butter-almond mixture. Cover and let rise in a warm, draft-free place for 30 to 45 minutes (or over night in the fridge) or until doubled in volume.

7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or until caramel is bubbling and tops are slightly browned. Meanwhile, make glaze or frosting (go check out Jennifer's and Joy's blogs for your choice - the sticky buns are really good without any glaze too). When the rolls come out of the oven, allow them to cool slightly and then drizzle with the glaze while they are still warm. Pull apart and serve warm.

Cheese Pinwheel Scones

2008-04-27T19:06:00.002-07:00

Cheese pinwheel scones
recipe from this box

250g all purpose flour
1 tablespoon baking powder
pinch of salt
1/8 teaspoon cayenne pepper – I used freshly ground black pepper
30g unsalted butter, chilled and diced
185ml milk

Filling:
40g goat’s cheese, crumbled
40g grated parmesan cheese
40g grated mature cheddar cheese – I used the yellow mozzarella we have here, made with cow’s milk
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 220ºC/425ºF. Grease or line a baking tray with non stick baking paper.
Sift the flour, baking powder, salt and pepper into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the milk and, using a flat-bladed knife, mix to form a soft dough. Add a little extra flour if the dough is too sticky.
Turn the dough out onto a floured work surface and roll out to form a 20x25cm (8x10in) rectangle. Sprinkle the goat’s cheese over the surface, then sprinkle over the parmesan, cheddar and parsley. Starting from the long side, roll the dough into a cylinder. Cut the cylinder into 10 equal 2cm (3/4 in) thick slices. Transfer the slices to a baking tray, spacing them 2cm (3/4 in) apart.
Bake for 10-12 minutes (mine took 28 minutes in the oven) or until golden and cooked through. Cool on a wire rack.
Serve warm.