These cookies have a "healthy" taste from the wheat flour, which also gives the cookie dough a flavor reminiscent of graham crackers to go with the marshmallows and chocolate. The recipe makes a lot of cookies (about 5 dozen, though my cookies are usually on the small side), so it could be halved to make a more manageable amount. The cookies taste a little odd coming right out of the oven, but they are much better the next day.
Ingredients:
- 3 cups whole wheat flour
- 1 1/2 cups brown sugar, packed
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup buttermilk*
- 1 tablespoon dark molasses
- 1 1/2 teaspoons vanilla
- 1/2 cup unsalted butter, melted
- 1 1/2 cups milk chocolate or semisweet chocolate chips or chunks (about 9 oz)
- 1 cup miniature marshmallows, slightly stale (leave out on a plate for 1-2 days; stale marshmallows hold their shape better during baking)
- 3/4 cup coarsely chopped walnuts
Directions:
Preheat oven to 350 degrees.
Whisk or stir together the flour, sugar, salt, and baking soda.
In a second bowl, whisk together the eggs, buttermilk, molasses, and vanilla extract, then whisk in the melted butter.
Add the egg mixture to the dry ingredients. Stir until the dough is evenly moistened. Stir in the chocolate chips/chunks, marshmallows, and walnuts.
Drop dough by rounded spoonfuls onto greased non-insulated cookie sheets. Make sure to leave plenty of space between cookies, especially if they are larger. Bake until cookies are golden brown, dry to the touch, but still slightly soft -- 13 to 15 minutes. (The recipe says to bake only one sheet at a time but I don't see why you couldn't bake multiple sheet simultaneously, as long as you watch the cookies.) Let cookies cool on sheet for 5 minutes, then remove to wire racks. (The cookies will get firmer as they cool.)
*As a substitute for the 1/2 cup buttermilk, you can sour 1/2 cup milk with 1/2 tablespoon lemon juice, and let it stand at room temperature for 15 minutes before using.
Monday, December 29, 2008
Friday, December 19, 2008
Snickerdoodles
What's better than a good Snickerdoodle cookie? This great recipe results in tasty cookies that are just the right blend of crispy on the outside and chewy on the inside. Best of all, they bake well at 5000 feet! Definitely one of our favorite non-chocolate drop cookies.
Ingredients:
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees.
In a large bowl, beat 1 1/2 cups sugar, the butter, shortening, and eggs with an electric mixer on medium speed (or mix by hand). Stir in flour, cream of tartar, baking soda, and salt.
Shape dough into 1 1/4-inch balls. In a small bowl, mix together the 3 tablespoons sugar and the cinnamon. Roll each dough ball in the cinnamon-sugar mixture, then place balls 2 inches apart on an ungreased cookie sheet.
Bake 8-10 minutes or until set. Rotate pan mid-way through for even baking. Immediately remove from cookie sheet to wire rack.
Ingredients:
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees.
In a large bowl, beat 1 1/2 cups sugar, the butter, shortening, and eggs with an electric mixer on medium speed (or mix by hand). Stir in flour, cream of tartar, baking soda, and salt.
Shape dough into 1 1/4-inch balls. In a small bowl, mix together the 3 tablespoons sugar and the cinnamon. Roll each dough ball in the cinnamon-sugar mixture, then place balls 2 inches apart on an ungreased cookie sheet.
Bake 8-10 minutes or until set. Rotate pan mid-way through for even baking. Immediately remove from cookie sheet to wire rack.
Toffee Bars
I love these toffee bars, and so does just about everyone who tries them. They are easy to make, with a basic base that is baked then topped with chocolate chips and nuts. For best results, be sure to grease the pan with cooking spray (otherwise the bars will not come out of the pan intact) and slice the bars while still warm (or else the chocolate topping will crack and break). Enjoy!
Ingredients:
- 1 cup butter or margarine, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla
- 1 large egg yolk
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup chocolate chips (milk chocolate preferred)
- 1/2 cup chopped nuts (peanuts work well)
Directions:
Preheat oven to 350 degrees. Grease a 13x9 inch pan.
In a large bowl, stir together butter, brown sugar, vanilla, and egg yolk until well mixed. Stir in flour and salt. Press dough in prepared pan.
Bake 25-30 minutes or until very light brown (crust will still be soft). Immediately sprinkle chocolate chips over hot crust. Let stand for several minutes or until chocolate has softened, then spread chocolate evenly. Sprinkle with nuts. Cool for 30 minutes on a wire rack. To cut into bars easily, cut while still warm.
Ingredients:
- 1 cup butter or margarine, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla
- 1 large egg yolk
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup chocolate chips (milk chocolate preferred)
- 1/2 cup chopped nuts (peanuts work well)
Directions:
Preheat oven to 350 degrees. Grease a 13x9 inch pan.
In a large bowl, stir together butter, brown sugar, vanilla, and egg yolk until well mixed. Stir in flour and salt. Press dough in prepared pan.
Bake 25-30 minutes or until very light brown (crust will still be soft). Immediately sprinkle chocolate chips over hot crust. Let stand for several minutes or until chocolate has softened, then spread chocolate evenly. Sprinkle with nuts. Cool for 30 minutes on a wire rack. To cut into bars easily, cut while still warm.
Hot Fudge Sauce
It might be easier and faster to just squeeze some chocolate syrup out of a bottle, but this recipe is much tastier and absolutely worth the extra time involved. Delicious when served over ice cream. Reheats pretty well in the microwave as leftovers (but don't overheat and burn it). The peanut butter option at the end of the recipe is wonderful if you like peanut butter and chocolate together.
Ingredients:
- 3/4 cup semisweet chocolate chips
- 1/4 cup butter
- 1/4 cup sugar
- 1 can (5 oz or 2/3 cup) evaporated milk
Directions:
In a small heavy saucepan, melt the chocolate and butter together. Add the sugar. Gradually stir in the evaporated milk. Bring mixture to a boil, then reduce heat. Boil gently over low heat for 3-5 minutes, stirring frequently. Remove pan from heat and cool slightly. Serve warm over ice cream. (Can be covered and refrigerated for storage.)
Option: To prepare peanut butter fudge sauce, stir in 1/4 cup peanut butter after boiling 3-5 min.
Revel Bars
These bars are one of our favorite dessert recipes and are great for bringing to parties or potlucks. The chocolate peanut butter version, listed below, is the one we like best. The bars are chewy and chocolatey -- there's nothing quite like them!
Ingredients:
- 1/2 cup plus 6 tablespoons butter, softened
- 2 cups brown sugar, packed
- 1 teaspoon baking soda
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour (can substitute white flour if necessary)
- 3 cups quick-cooking rolled oats
- 1/2 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 1 can (14 oz) sweetened condensed milk (low-fat if desired)
- 1/2 cup peanuts
- 2 teaspoons vanilla
Directions:
Preheat oven to 350 degrees. Grease a 15x10 inch baking pan.
In a large bowl, beat the butter with an electric mixer for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer, then stir in any remaining flour by hand. Stir in the rolled oats.
For the filling: in a medium saucepan combine the peanut butter, chocolate chips, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat, then stir in the nuts and 2 teaspoons vanilla.
Pres 2/3 (about 3 1/3 cups) of the rolled oats mixture into the bottom of the prepared pan. Spread the filling evenly over the oats mixture. Use your fingers to work the remaining oat mixture into flat pieces of various sizes, and place these pieces on the chocolate filling.
Bake 20-25 minutes or until the top is lightly browned (the chocolate filling will still look moist). Cool on a wire rack, then cut.
Ingredients:
- 1/2 cup plus 6 tablespoons butter, softened
- 2 cups brown sugar, packed
- 1 teaspoon baking soda
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour (can substitute white flour if necessary)
- 3 cups quick-cooking rolled oats
- 1/2 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 1 can (14 oz) sweetened condensed milk (low-fat if desired)
- 1/2 cup peanuts
- 2 teaspoons vanilla
Directions:
Preheat oven to 350 degrees. Grease a 15x10 inch baking pan.
In a large bowl, beat the butter with an electric mixer for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer, then stir in any remaining flour by hand. Stir in the rolled oats.
For the filling: in a medium saucepan combine the peanut butter, chocolate chips, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat, then stir in the nuts and 2 teaspoons vanilla.
Pres 2/3 (about 3 1/3 cups) of the rolled oats mixture into the bottom of the prepared pan. Spread the filling evenly over the oats mixture. Use your fingers to work the remaining oat mixture into flat pieces of various sizes, and place these pieces on the chocolate filling.
Bake 20-25 minutes or until the top is lightly browned (the chocolate filling will still look moist). Cool on a wire rack, then cut.
Nun's Puffs
Although the name sounds pretty odd, Nun's Puffs are a tasty breakfast pastry, like popovers, great for special occasions or lazy Saturday mornings. Quite yummy when topped with honey or powdered sugar, and still good the next day.
Ingredients:
- 1/2 cup butter
- 1 cup milk
- 3/4 cup all-purpose flour
- 4 eggs
- 1 tablespoon sugar
- honey (optional)
Directions:
Preheat oven to 375 degrees. Generously grease twelve 2 1/2 inch muffin cups, including the edge and around the top of each cup.
Melt butter in a medium saucepan, then add milk. Bring to a boil. Add flour all at once, stirring vigourously. Cook and stir until mixture forms a ball that does not separate. Remove from heat and cool for 5 minutes.
Add the eggs, one at a time, beating for 1 minute after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling each cup about 2/3 full. Sprinkle with sugar.
Bake for about 30 minutes or until golden brown and puffy. Remove from pan and serve immediately. Serve with honey if desired.
Ingredients:
- 1/2 cup butter
- 1 cup milk
- 3/4 cup all-purpose flour
- 4 eggs
- 1 tablespoon sugar
- honey (optional)
Directions:
Preheat oven to 375 degrees. Generously grease twelve 2 1/2 inch muffin cups, including the edge and around the top of each cup.
Melt butter in a medium saucepan, then add milk. Bring to a boil. Add flour all at once, stirring vigourously. Cook and stir until mixture forms a ball that does not separate. Remove from heat and cool for 5 minutes.
Add the eggs, one at a time, beating for 1 minute after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling each cup about 2/3 full. Sprinkle with sugar.
Bake for about 30 minutes or until golden brown and puffy. Remove from pan and serve immediately. Serve with honey if desired.
Pumpkin Bread
This is one of Paul's favorite bread recipes and is popular with everyone who tries it (provided you like pumpkin). Great to make as mini-loaves for birthday, thank-you, or holiday gifts.
Ingredients:
- 3 cups sugar
- 1 cup cooking oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 1 can (15 oz) pumpkin
- nuts as desired
Directions:
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the side of two 9x5x3 inch, three 8x4x2 inch, or four 7 1/2x3 1/2x2 inch loaf pans.
Beat together sugar and oil with an electric mixer on medium speed. Add eggs; beat well; set aside.
In a second bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternatively add flour mixture and water to sugar mixture, beating on low speed after each addition until just combined. Beat in pumpkin. Spoon batter into pans.
Bake for 55-65 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes, then remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
Ingredients:
- 3 cups sugar
- 1 cup cooking oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 1 can (15 oz) pumpkin
- nuts as desired
Directions:
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the side of two 9x5x3 inch, three 8x4x2 inch, or four 7 1/2x3 1/2x2 inch loaf pans.
Beat together sugar and oil with an electric mixer on medium speed. Add eggs; beat well; set aside.
In a second bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternatively add flour mixture and water to sugar mixture, beating on low speed after each addition until just combined. Beat in pumpkin. Spoon batter into pans.
Bake for 55-65 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes, then remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
Zucchini Bread
Paul likes this recipe a lot (although he usually tries to get Becky to shred the zucchini for him). Another tasty bread that is great for breakfast, snacks, or any other time.
Ingredients:
- 1 1/2 cups all-purpose flour (or gf 1 to 1 flour)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten
- 1/2 cup sugar (original said 1 C, but it was too sweet)
- 1 cup finely shredded, unpeeled zucchini
- 1/4 cup cooking oil
- can add a splash of vanilla
- 1/2 cup chopped walnuts or pecans, toasted
Directions:
Preheat oven to 350 degrees. Thoroughly grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan or muffin pan (makes 12 muffins).
Combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center and set aside.
In a second bowl, combine the egg, sugar, zucchini, and oil (and vanilla). Add the zucchini mixture all at once to the well in the flour mixture. Stir just until moistened (batter will still be lumpy). Fold in nuts.
Spoon batter into prepared pan. Bake 50-55 minutes for loaf pan or about 20 minutes for muffins or until a wooden toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes, then remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
Apple Cinnamon Muffins
With this neat muffin recipe, you can make muffins from scratch without too much hassle or difficulty, and with ingredients that are usually already on hand. As with all homemade muffins, make sure not to overmix the batter when adding the dry ingredients.
Ingredients:
- 3/4 cup milk
- 1 cup chopped peeled apple (about 1 medium apple)
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Directions:
Preheat oven to 400 degrees. Grease bottoms of 12 medium muffin cups, or line with paper baking cups.
In a large bowl, beat together the milk, apple, oil, and egg with a fork or whisk until well-mixed. Stir in flour, ground cinnamon, sugar, baking powder, and salt all at once until flour is moistened (batter will be lumpy).
Divide batter evenly among muffin cups. Bake for 25-30 minutes or until golden brown. If paper baking cups were used, remove muffins immediately to cool on a wire rack. If baked in greased pan, wait 5 minutes before removing muffins.
Ingredients:
- 3/4 cup milk
- 1 cup chopped peeled apple (about 1 medium apple)
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Directions:
Preheat oven to 400 degrees. Grease bottoms of 12 medium muffin cups, or line with paper baking cups.
In a large bowl, beat together the milk, apple, oil, and egg with a fork or whisk until well-mixed. Stir in flour, ground cinnamon, sugar, baking powder, and salt all at once until flour is moistened (batter will be lumpy).
Divide batter evenly among muffin cups. Bake for 25-30 minutes or until golden brown. If paper baking cups were used, remove muffins immediately to cool on a wire rack. If baked in greased pan, wait 5 minutes before removing muffins.
Dutch Honey (serve with Dutch Babies)
This sauce goes great with the Dutch Babies recipe. It makes a lot, though, so either halve the recipe or be prepared to have leftovers (which can be stored in the refrigerator but should be used fairly soon).
Ingredients:
- 3/4 cup whipping cream
- 3/4 cup white sugar
- 3/4 cup brown sugar
Directions:
Combine ingredients in a saucepan. Over medium heat, bring to a boil. Boil 1 minute.
Ingredients:
- 3/4 cup whipping cream
- 3/4 cup white sugar
- 3/4 cup brown sugar
Directions:
Combine ingredients in a saucepan. Over medium heat, bring to a boil. Boil 1 minute.
Dutch Babies (Oven Pancakes)
This is a family favorite of not just Paul and Becky but their parents and siblings too. It is great for special occasions or for Sunday morning brunch. It's a buttery egg pancake baked in the oven -- Becky likes it best topped with powdered sugar and with fresh berries when available. Can be served with Dutch Honey.
Ingredients:
- 6 tablespoons butter or margarine
- 4 eggs
- 1 cup milk
- 1 cup flour
- 1/4 teaspoon salt
Directions:
Preheat oven to 425 degrees. Lower the top oven rack away from the top of the oven.
Melt butter in a 9x13 inch pan until bubbly. Mix eggs, milk, flour, and salt, and pour over melted butter. Do not mix.
Bake for 20 to 25 minutes. Serve with Dutch Honey, fresh fruit and whipped cream, or powdered sugar.
Ingredients:
- 6 tablespoons butter or margarine
- 4 eggs
- 1 cup milk
- 1 cup flour
- 1/4 teaspoon salt
Directions:
Preheat oven to 425 degrees. Lower the top oven rack away from the top of the oven.
Melt butter in a 9x13 inch pan until bubbly. Mix eggs, milk, flour, and salt, and pour over melted butter. Do not mix.
Bake for 20 to 25 minutes. Serve with Dutch Honey, fresh fruit and whipped cream, or powdered sugar.
Macaroni and Cheese
We love this recipe! With lots of cheese and whatever kind of pasta you want, it's a great entree or side dish and is especially good as leftovers. The cornflakes on the top add a great crispy, crunchy layer, though if you plan to have leftovers, you may want to leave the cornflakes off of part of the casserole or they will get soggy.
Ingredients:
- 4 tablespoons margarine
- 2 cups uncooked macaroni
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated cheese
- 1 3/4 cup milk (or enough to cover the noodles)
- Cornflakes
Directions:
Preheat oven to 325 degrees.
Melt margarine and pour into a 7x11 baking dish. Put uncooked macaroni into dish and stir until coated with margarine. Sprinkle salt, pepper, and cheese over macaroni. Pour milk over everything (enough milk to cover the macaroni).
Bake uncovered for 35 minutes, then sprinkle with cornflakes. Bake an additional 15 minutes.
Ingredients:
- 4 tablespoons margarine
- 2 cups uncooked macaroni
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated cheese
- 1 3/4 cup milk (or enough to cover the noodles)
- Cornflakes
Directions:
Preheat oven to 325 degrees.
Melt margarine and pour into a 7x11 baking dish. Put uncooked macaroni into dish and stir until coated with margarine. Sprinkle salt, pepper, and cheese over macaroni. Pour milk over everything (enough milk to cover the macaroni).
Bake uncovered for 35 minutes, then sprinkle with cornflakes. Bake an additional 15 minutes.
Brunch Egg Casserole
A nice breakfast casserole made with eggs, cheese, and croutons and topped with bacon. The casserole is quite thick, so there will be leftovers if it's made for just two people.
Ingredients:
- 2 cups croutons
- 1 cup grated cheese
- 4 eggs, slightly beaten
- 2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon prepared mustard
- 1/8 teaspoon onion powder
- 6 slices crisp bacon, crumbled
Directions:
Preheat oven to 325 degrees. Grease an 8x8 inch pan (or 7x11 inch pan).
Place croutons in bottom of pan. Cover with grated cheese.
Combine eggs with milk, salt, pepper, mustard, and onion powder. Mix well, then pour over croutons and cheese. Top with crumbled bacon.
Bake for 50-60 minutes.
Ingredients:
- 2 cups croutons
- 1 cup grated cheese
- 4 eggs, slightly beaten
- 2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon prepared mustard
- 1/8 teaspoon onion powder
- 6 slices crisp bacon, crumbled
Directions:
Preheat oven to 325 degrees. Grease an 8x8 inch pan (or 7x11 inch pan).
Place croutons in bottom of pan. Cover with grated cheese.
Combine eggs with milk, salt, pepper, mustard, and onion powder. Mix well, then pour over croutons and cheese. Top with crumbled bacon.
Bake for 50-60 minutes.
Apple Glazed Pork Chops
This is a new recipe for us, and Paul really likes it. The chops have a strong flavor of apples and the spices used, particularly thyme.
Ingredients:
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4 boneless pork loin chops
- 2 tablespoons apple jelly
Directions:
Combine the first 8 ingredients and rub over both sides of pork chops. Cook on an indoor grill coated with cooking spray for 5 minutes.
Heat apple jelly until warmed, then brush over pork chops.
Ingredients:
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4 boneless pork loin chops
- 2 tablespoons apple jelly
Directions:
Combine the first 8 ingredients and rub over both sides of pork chops. Cook on an indoor grill coated with cooking spray for 5 minutes.
Heat apple jelly until warmed, then brush over pork chops.
Shrimp Boat Casserole
This recipe is a definite favorite of Paul's and his side of the family. Not great for those of us who don't like artichokes, mushrooms, or shrimp -- but if you like those ingredients, you'll probably love this casserole!
Ingredients:
- 1 can (14 3/4 oz) artichoke hearts, packed in water, drained
- 1 pound shrimp
- 1/2 cup butter
- 8-12 oz mushrooms, cleaned and sliced
- 1/4 cup all-purpose flour
- 1.5 c half and half (it needs more liquid, could try 2 cups or try adding some broth)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup cooking sherry or dry white wine (chardonnay and Riesling both worked)
- 1 tablespoon chopped parsley (fresh is nice but equivalent dried is ok)
- 1 tablespoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon paprika (smoked is good too)
Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
Quarter the artichoke hearts and place them in the bottom of the baking dish. Top with shrimp.
Melt 3 tablespoons butter in a skillet. Saute mushrooms until soft and brown. Spoon over the shrimp.
Melt the remaining butter in the skillet. Quickly stir in the flour, making a roux. When smooth, whisk in the cream and milk; bring to a gentle boil (turn heat to lowest setting as soon as it starts to bubble). Add salt, pepper, sherry, Worcestershire sauce, and parsley. Pour evenly over the shrimp. Top with Parmesan cheese and sprinkle with paprika.
Bake for 25 minutes or until heated through.
Serving Suggestion: serve with rice or (angel hair) pasta.
Ingredients:
- 1 can (14 3/4 oz) artichoke hearts, packed in water, drained
- 1 pound shrimp
- 1/2 cup butter
- 8-12 oz mushrooms, cleaned and sliced
- 1/4 cup all-purpose flour
- 1.5 c half and half (it needs more liquid, could try 2 cups or try adding some broth)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup cooking sherry or dry white wine (chardonnay and Riesling both worked)
- 1 tablespoon chopped parsley (fresh is nice but equivalent dried is ok)
- 1 tablespoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon paprika (smoked is good too)
Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
Quarter the artichoke hearts and place them in the bottom of the baking dish. Top with shrimp.
Melt 3 tablespoons butter in a skillet. Saute mushrooms until soft and brown. Spoon over the shrimp.
Melt the remaining butter in the skillet. Quickly stir in the flour, making a roux. When smooth, whisk in the cream and milk; bring to a gentle boil (turn heat to lowest setting as soon as it starts to bubble). Add salt, pepper, sherry, Worcestershire sauce, and parsley. Pour evenly over the shrimp. Top with Parmesan cheese and sprinkle with paprika.
Bake for 25 minutes or until heated through.
Serving Suggestion: serve with rice or (angel hair) pasta.
Chicken Pockets
One of our all-time favorites! Cooked chicken combined with a cream cheese mixture is sealed up inside crescent roll dough, then topped with bread crumbs and baked. Chicken pockets are a fun, delicious entree that is also great as leftovers. Don't forget to soften the butter and cream cheese.
Ingredients:
- 3 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup cooked diced chicken
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped onion (or less)
- 1 can (8 oz) refrigerated crescent rolls (the garlic butter kind are really good)
- seasoned bread crumbs, to taste
- 1/2 tablespoon butter, melted
Directions:
Preheat oven to 350 degrees.
Blend together cream cheese and butter. Add chicken, milk, salt, pepper, and onion, and mix well.
Separate crescent roll dough into 4 rectangles. Place chicken mixture into the center of each rectangle. Fold each rectangle in half and seal all the edges to make a pocket.
Brush each pocket with melted butter; top with breadcrumbs.
Bake on an ungreased cookie sheet for 20-25 minutes.
Ingredients:
- 3 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup cooked diced chicken
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped onion (or less)
- 1 can (8 oz) refrigerated crescent rolls (the garlic butter kind are really good)
- seasoned bread crumbs, to taste
- 1/2 tablespoon butter, melted
Directions:
Preheat oven to 350 degrees.
Blend together cream cheese and butter. Add chicken, milk, salt, pepper, and onion, and mix well.
Separate crescent roll dough into 4 rectangles. Place chicken mixture into the center of each rectangle. Fold each rectangle in half and seal all the edges to make a pocket.
Brush each pocket with melted butter; top with breadcrumbs.
Bake on an ungreased cookie sheet for 20-25 minutes.
Tuesday, December 16, 2008
Scandinavian Almond Bars
This recipe is a new find. The end result is long sliced cookies that taste like sugar cookies but with the added bonus of glaze and slivered almonds. It's a very pretty cookie, and yummy too. Be sure to use non-insulated cookie sheets.
Ingredients:
Dough:
- 1 3/4 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
Topping:
- 2-3 tablespoons milk
- 1/2 cup sliced almonds
Glaze:
- 2/3 cup sifted powdered sugar
- 1/4 teaspoon almond extract
- 3 teaspoons milk
Directions:
Preheat oven to 325 degrees. Grease 2 non-insulated cookie sheets.
Stir together flour, baking powder, and salt, and set aside. With a hand mixer, beat butter until fluffy. Add sugar and beat until fluffy. Add egg and almond extract; beat. Add half the flour mixture, beat, and add the remaining flour mixture.
Divide dough into fourths. Form each into a 12-inch roll. Place 2 rolls on each cookie sheet. Using a glass or small rolling pin, flatten each roll to approximately 3 inches wide.
Brush each roll with milk and sprinkle with sliced almonds. Bake 13-15 minutes or until lightly browned. While still warm, cut diagonally. Let cool completely.
Stir together powdered sugar, almond extract, and milk. (Add extra milk as needed to make glaze a consistency that can be drizzled.) Drizzle glaze over cooled bars. Wait for glaze to harden, then serve or store.
Dough:
- 1 3/4 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
Topping:
- 2-3 tablespoons milk
- 1/2 cup sliced almonds
Glaze:
- 2/3 cup sifted powdered sugar
- 1/4 teaspoon almond extract
- 3 teaspoons milk
Directions:
Preheat oven to 325 degrees. Grease 2 non-insulated cookie sheets.
Stir together flour, baking powder, and salt, and set aside. With a hand mixer, beat butter until fluffy. Add sugar and beat until fluffy. Add egg and almond extract; beat. Add half the flour mixture, beat, and add the remaining flour mixture.
Divide dough into fourths. Form each into a 12-inch roll. Place 2 rolls on each cookie sheet. Using a glass or small rolling pin, flatten each roll to approximately 3 inches wide.
Brush each roll with milk and sprinkle with sliced almonds. Bake 13-15 minutes or until lightly browned. While still warm, cut diagonally. Let cool completely.
Stir together powdered sugar, almond extract, and milk. (Add extra milk as needed to make glaze a consistency that can be drizzled.) Drizzle glaze over cooled bars. Wait for glaze to harden, then serve or store.
Saturday, December 13, 2008
Honey Pecan Chicken
Oooh, do we love this chicken! Both sweet and spicy, with the pleasant crunch of pecans. Fast and easy to make, and the recipe is perfectly sized for two.
Ingredients:
- 2 chicken breasts
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon butter
- 1/4 teaspoon minced garlic
- 3 tablespoons honey
- 2 tablespoons pecans, finely chopped
Directions:
Sprinkle chicken breasts with salt, pepper, and cayenne. In a large skillet, brown chicken in butter, then add garlic. Reduce heat to medium. Cover and cook for 3-4 minutes on each side, or until juices run clear. Drizzle honey over chicken. Sprinkle with pecans. Cover and cook for 2-3 minutes or until heated through.
Ingredients:
- 2 chicken breasts
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon butter
- 1/4 teaspoon minced garlic
- 3 tablespoons honey
- 2 tablespoons pecans, finely chopped
Directions:
Sprinkle chicken breasts with salt, pepper, and cayenne. In a large skillet, brown chicken in butter, then add garlic. Reduce heat to medium. Cover and cook for 3-4 minutes on each side, or until juices run clear. Drizzle honey over chicken. Sprinkle with pecans. Cover and cook for 2-3 minutes or until heated through.
Garlic Chicken
This is another of our favorite easy chicken recipes. It's got a great flavor mixture of garlic and Parmesan cheese. We usually use the Parmesan cheese from a can, as well as dried minced garlic, but freshly grated Parmesan cheese and fresh garlic would probably be even better.
Ingredients:
- 2 teaspoons crushed garlic
- 1/4 cup olive oil
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 chicken breasts
Directions:
Preheat oven to 425 degrees.
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts into the olive oil/garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake 30-35 minutes, until chicken is no longer pink and juices run clear.
Ingredients:
- 2 teaspoons crushed garlic
- 1/4 cup olive oil
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 chicken breasts
Directions:
Preheat oven to 425 degrees.
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts into the olive oil/garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake 30-35 minutes, until chicken is no longer pink and juices run clear.
Cheddar Baked Chicken
This is a great recipe -- although it's not the fastest to make, the flavors are very good. Chicken breasts are coated in a flour mixture, then dipped in egg, and finally coated with a combination of cheese, Rice Krispies, and bread crumbs, for a final product that is crunchy, cheesy, and all-around tasty.
Ingredients:
Flour mixture: (this can be slightly less of all ingredients)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Egg mixture:
- 1 egg
- 1 tablespoon milk
Cheese topping: (this can be slightly less of all ingredients)
- 1 cup shredded Cheddar cheese
- 1/2 cup Italian seasoned bread crumbs
- 1 cup Rice Krispies
Plus:
- 3 chicken breasts, cut in half
Directions:
Preheat oven to 350 degrees. Grease a medium baking dish with cooking spray.
In a bowl, mix the ingredients for the flour mixture. In a second bowl, mix the ingredients for the egg mixture. In a third bowl, mix the ingredients for the cheese topping.
Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the cheese topping to coat. Arrange in the prepared pan.
Bake 35 minutes or until coating is golden brown and chicken juices run clear.
Ingredients:
Flour mixture: (this can be slightly less of all ingredients)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Egg mixture:
- 1 egg
- 1 tablespoon milk
Cheese topping: (this can be slightly less of all ingredients)
- 1 cup shredded Cheddar cheese
- 1/2 cup Italian seasoned bread crumbs
- 1 cup Rice Krispies
Plus:
- 3 chicken breasts, cut in half
Directions:
Preheat oven to 350 degrees. Grease a medium baking dish with cooking spray.
In a bowl, mix the ingredients for the flour mixture. In a second bowl, mix the ingredients for the egg mixture. In a third bowl, mix the ingredients for the cheese topping.
Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the cheese topping to coat. Arrange in the prepared pan.
Bake 35 minutes or until coating is golden brown and chicken juices run clear.
Hash Brown Casserole
This recipe is a lot like Cracker Barrel's famous hashbrown casserole (but I think it's even better). It's great for a special breakfast with friends or family -- it serves many, but stores well in the refrigerator for a few days and is good leftover.
Ingredients:
- 2 lb frozen hashbrowns, thawed
- 4-5 tablespoons butter, melted
- 1 can cream of chicken soup (or cream of cauliflower was good)
- 1 c sour cream (reduced from 2 c previously)
- 1/2 cup chopped onion (or minced dried onion)
- 2 cloves minced garlic or 1/2 t dried garlic powder
- 2 cups grated Cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
-optional: add ham, salami, or other meat but reduce salt if it's salty. Could try adding corn or green beans for another vegetable?
- 2 cups crushed cornflakes
- 1/4 cup melted butter (try 2 T first?)
Directions:
Preheat oven to 350 degrees.
Combine butter, soup, sour cream, onion, garlic, cheese, salt, and pepper (and meat/veggies?). Mix together with hashbrowns. Place in a 3-quart casserole dish.
Saute cornflakes in butter and sprinkle on top of hashbrown mixture. [You can skip saute-ing the cornflakes, but they'll have less flavor and crunch. It's also a good idea to not cover entirely with cornflakes if you're planning to have leftovers, as they get soggy leftover.]
Cover and bake for about 40 minutes.
Ingredients:
- 2 lb frozen hashbrowns, thawed
- 4-5 tablespoons butter, melted
- 1 can cream of chicken soup (or cream of cauliflower was good)
- 1 c sour cream (reduced from 2 c previously)
- 1/2 cup chopped onion (or minced dried onion)
- 2 cloves minced garlic or 1/2 t dried garlic powder
- 2 cups grated Cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
-optional: add ham, salami, or other meat but reduce salt if it's salty. Could try adding corn or green beans for another vegetable?
- 2 cups crushed cornflakes
- 1/4 cup melted butter (try 2 T first?)
Directions:
Preheat oven to 350 degrees.
Combine butter, soup, sour cream, onion, garlic, cheese, salt, and pepper (and meat/veggies?). Mix together with hashbrowns. Place in a 3-quart casserole dish.
Saute cornflakes in butter and sprinkle on top of hashbrown mixture. [You can skip saute-ing the cornflakes, but they'll have less flavor and crunch. It's also a good idea to not cover entirely with cornflakes if you're planning to have leftovers, as they get soggy leftover.]
Cover and bake for about 40 minutes.
Barbecue Rubbed Pork Chops
Oooh, we love these pork chops! They are rubbed with a great combination of spices. Pretty easy to make -- all you need to do is mix the spices, rub them on the chops, then cook the chops.
Ingredients:
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 4 pork chops
Directions:
Combine first 9 ingredients and rub over both sides of pork chops.
Cook on a greased grill pan over medium-high heat for 2 minutes on each side. Reduce heat to medium and cook for 8 minutes or until done, turning occasionally. Remove from pan and let stand 5 minutes before serving.
Ingredients:
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 4 pork chops
Directions:
Combine first 9 ingredients and rub over both sides of pork chops.
Cook on a greased grill pan over medium-high heat for 2 minutes on each side. Reduce heat to medium and cook for 8 minutes or until done, turning occasionally. Remove from pan and let stand 5 minutes before serving.
Honey Pecan Pork Chops
These pork chops are really delicious -- a neat combination of sweet honey flavor with tender pork chops and cruncy pecans. Very tasty served fresh -- can be eaten leftover, but they aren't as good.
Ingredients:
- 1 1/4 pound pork chops
- 1/2 cup all-purpose flour
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup honey
- 1/4 cup chopped pecans
Directions:
In shallow bowl, mix together flour, salt, and pepper. Press pork chops into the flour mixture to coat them.
In a large skillet, melt butter over moderate-high heat. Add chops and brown both sides. Transfer chops to a plate.
Mix the honey and pecans into the pan drippings. Heat, stirring constantly. Pour sauce over pork chops and serve.
Ingredients:
- 1 1/4 pound pork chops
- 1/2 cup all-purpose flour
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup honey
- 1/4 cup chopped pecans
Directions:
In shallow bowl, mix together flour, salt, and pepper. Press pork chops into the flour mixture to coat them.
In a large skillet, melt butter over moderate-high heat. Add chops and brown both sides. Transfer chops to a plate.
Mix the honey and pecans into the pan drippings. Heat, stirring constantly. Pour sauce over pork chops and serve.
Three Cheese Spaghetti Bake
This is an extra-cheesy twist on regular spaghetti with red sauce. The combination of mozzarella, Parmesan, and Romano cheeses adds a wonderful flavor to the pasta and spaghetti sauce. For a different texture, substitute shells or another type of pasta for the spaghetti noodles.
Ingredients:
- 1 16-oz package spaghetti
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 3 eggs, beaten
- 1 tablespoon olive or vegetable oil
- 2 teaspoons garlic powder
- salt and pepper to taste
- 1 28-oz jar spaghetti sauce
Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Cook spaghetti according to package directions, then drain. Add 1 cup mozzarella cheese, Parmesan cheese, Romano cheese, beaten eggs, oil, garlic powder, salt, and pepper. Press spaghetti mixture into prepared pan. Top with spaghetti sauce.
Cover and bake for 20 minutes. Uncover and sprinkle with the remaining 1 cup mozzarella cheese. Bake 10 minutes longer or until casserole is heated through and cheese is melted.
Ingredients:
- 1 16-oz package spaghetti
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 3 eggs, beaten
- 1 tablespoon olive or vegetable oil
- 2 teaspoons garlic powder
- salt and pepper to taste
- 1 28-oz jar spaghetti sauce
Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Cook spaghetti according to package directions, then drain. Add 1 cup mozzarella cheese, Parmesan cheese, Romano cheese, beaten eggs, oil, garlic powder, salt, and pepper. Press spaghetti mixture into prepared pan. Top with spaghetti sauce.
Cover and bake for 20 minutes. Uncover and sprinkle with the remaining 1 cup mozzarella cheese. Bake 10 minutes longer or until casserole is heated through and cheese is melted.
Flemish Pork Chops
This fantastic recipe came from Becky's mom and is the recipe that convinced Paul that pork chops aren't terrible after all. It blends the flavors of burgundy wine, chicken broth, and tomato paste with other spices to create a fabulous sauce that is great with the pork chops as well as with pasta. Once you try Flemish Pork Chops, you'll have to make them again and again.
Ingredients:
- 2 pork chops
- 2 tablespoons margarine
- 1 medium onion, chopped (or dried minced onion)
- 3/4 cup burgundy wine
- 3/4 cup chicken broth
- 2 tablespoons tomato paste (or most of a small can)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon basil
- 1 tablespoon flour
- 2 tablespoons butter
Directions:
Brown pork chops in margarine, then add onion.
Mix wine, chicken broth, tomato paste, salt, pepper, and basil in a medium bowl. Pour over pork chops.
Simmer, covered, for one hour or until tender. Remove pork chops and set aside.
Melt butter and stir in flour. Mix into pan with pork chop juices. Boil a little to thicken. (Add more flour if necessary.)
Serve pork chops with sauce, over noodles if desired.
Ingredients:
- 2 pork chops
- 2 tablespoons margarine
- 1 medium onion, chopped (or dried minced onion)
- 3/4 cup burgundy wine
- 3/4 cup chicken broth
- 2 tablespoons tomato paste (or most of a small can)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon basil
- 1 tablespoon flour
- 2 tablespoons butter
Directions:
Brown pork chops in margarine, then add onion.
Mix wine, chicken broth, tomato paste, salt, pepper, and basil in a medium bowl. Pour over pork chops.
Simmer, covered, for one hour or until tender. Remove pork chops and set aside.
Melt butter and stir in flour. Mix into pan with pork chop juices. Boil a little to thicken. (Add more flour if necessary.)
Serve pork chops with sauce, over noodles if desired.
Cheddar Cheese Sauce for Broccoli
Even if you aren't a big fan of broccoli, everyone can agree it's better with cheese sauce, and this is a cheese sauce recipe that's not difficult to make. For those of us who DO like broccoli, this sauce only makes broccoli even tastier. The recipe makes more sauce than is needed for just two people, so halve the recipe or prepare for leftovers if you won't be needing that much.
Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/4 cup heavy cream
- 1/4 teaspoon dry mustard mixed with 1 1/2 teaspoons water
- 6 oz sharp or mild cheddar cheese (white or orange), shredded (1 1/2 cups)
- salt
Directions:
In a saucepan, melt the butter. Add the flour and whisk over moderate-high heat for 2 minutes. Add the milk and heavy cream. Cook, whisking, until thickened (about 2 minutes). Add the mustard mixture and cheese. Cook over moderate-low heat until cheese is melted. Season with salt. Serve with cooked broccoli.
Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/4 cup heavy cream
- 1/4 teaspoon dry mustard mixed with 1 1/2 teaspoons water
- 6 oz sharp or mild cheddar cheese (white or orange), shredded (1 1/2 cups)
- salt
Directions:
In a saucepan, melt the butter. Add the flour and whisk over moderate-high heat for 2 minutes. Add the milk and heavy cream. Cook, whisking, until thickened (about 2 minutes). Add the mustard mixture and cheese. Cook over moderate-low heat until cheese is melted. Season with salt. Serve with cooked broccoli.
Marinated Pork Chops
A somewhat eclectic combination of ingredients gives these pork chops an interesting but yummy flavor. We haven't made them often, but they are a nice recipe.
Ingredients:
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 6 pork chops
Directions:
Preheat oven to 350 degrees.
In a small bowl, blend first 6 ingredients.
Place pork chops in a medium baking dish and spread half the sauce over them.
Bake pork chops for 30 minutes (perhaps less). Turn, then spread with the remaining sauce. Continue baking for 30 minutes.
Ingredients:
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 6 pork chops
Directions:
Preheat oven to 350 degrees.
In a small bowl, blend first 6 ingredients.
Place pork chops in a medium baking dish and spread half the sauce over them.
Bake pork chops for 30 minutes (perhaps less). Turn, then spread with the remaining sauce. Continue baking for 30 minutes.
Parmesan Corn Risotto
Yum, yum, yum! If you've never had risotto before, this recipe will get you hooked. The Parmesan cheese, white corn, and arborio rice combine to create a side dish with a thick blend of flavors. Don't make substitutions to ingredients except where indicated.
Ingredients:
- 6 cups chicken stock or broth (perhaps less)
- 1 bay leaf
- 3 tablespoons olive oil
- 1 medium onion, finely chopped (can substitute dried onion)
- 1 1/2 cups (12 oz) arborio rice (uncooked)
- 1/2 cup dry white wine
- 1 cup white corn kernels (can use frozen)
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter, cubed
- salt
- pepper
Directions:
In a medium saucepan, bring the chicken stock/broth to a boil with the bay leaf. Keep the mixture warm over very low heat.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat while stirring for about 2 minutes or until softened. Add the rice and cook while stirring for about 3 minutes or until opaque. Add the white wine and cook while stirring for about 1 minute or until the wine is completely absorbed. Add 1 cup of the warm chicken stock/broth and cook over moderate heat while stirring until nearly absorbed. Continue to add the stock/broth 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock/broth has been added, stir in the corn, then add the remaining stock.
The rice is done when it is al dente and creamy (about 25 minutes total). Stir in the cheese and butter. Season with salt and pepper. Discard the bay leaf prior to serving.
Ingredients:
- 6 cups chicken stock or broth (perhaps less)
- 1 bay leaf
- 3 tablespoons olive oil
- 1 medium onion, finely chopped (can substitute dried onion)
- 1 1/2 cups (12 oz) arborio rice (uncooked)
- 1/2 cup dry white wine
- 1 cup white corn kernels (can use frozen)
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter, cubed
- salt
- pepper
Directions:
In a medium saucepan, bring the chicken stock/broth to a boil with the bay leaf. Keep the mixture warm over very low heat.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat while stirring for about 2 minutes or until softened. Add the rice and cook while stirring for about 3 minutes or until opaque. Add the white wine and cook while stirring for about 1 minute or until the wine is completely absorbed. Add 1 cup of the warm chicken stock/broth and cook over moderate heat while stirring until nearly absorbed. Continue to add the stock/broth 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock/broth has been added, stir in the corn, then add the remaining stock.
The rice is done when it is al dente and creamy (about 25 minutes total). Stir in the cheese and butter. Season with salt and pepper. Discard the bay leaf prior to serving.
Note: To make butternut squash risotto, you can substitute 2 cups of butternut squash (peeled, cubed, cooked, and mashed) in place of the corn.
Chocolate Salad (a.k.a. Caramel Apple Salad)
I found this recipe when our church choir was having an end-of-the-year salad party. Not being a huge fan of salads myself, but loving to make desserts, I figured there had to be a recipe out there somewhere for chocolate salad -- and here it is. The recipe makes a large quantity and it doesn't keep well for more than a day or so, so keep that in mind when deciding whether to make a full recipe. If preparing this recipe for a potluck, it's also wise to put a note on the serving dish indicating that it is chocolate salad and NOT potato salad, which it resembles quite a bit.
Ingredients:
- 1 package (5 oz) instant vanilla pudding
- 1 cup milk
- 1 container (12 oz) frozen Cool-Whip, thawed
- 6 apples, peeled, cored, and chopped
- 6 Snickers bars (2.16 oz each), chilled and sliced
- 1/4 cup seedless grapes (optional)
Directions:
Combine the pudding mix with the milk. Blend in the Cool-Whip.
Add the apples, candy bars, and grapes (optional). Mix together and refrigerate until chilled.
Ingredients:
- 1 package (5 oz) instant vanilla pudding
- 1 cup milk
- 1 container (12 oz) frozen Cool-Whip, thawed
- 6 apples, peeled, cored, and chopped
- 6 Snickers bars (2.16 oz each), chilled and sliced
- 1/4 cup seedless grapes (optional)
Directions:
Combine the pudding mix with the milk. Blend in the Cool-Whip.
Add the apples, candy bars, and grapes (optional). Mix together and refrigerate until chilled.
Becky's Brownies
I can't remember where I came across this recipe -- it's been with me for a long time -- but my grandma has dubbed it "Becky's Brownies." It's a delicious homemade brownie recipe and well worth the extra time involved, rather than just making a box mix. You can add some nuts if you like.
Ingredients:
- 3/4 cup sugar
- 1/3 cup butter
- 2 tablespoons water
- 2 cups chocolate chips, divided
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
Preheat oven to 325 degrees. Grease a 9x9 inch pan.
Combine sugar, butter, and water in a saucepan over medium-low heat. Add 1 cup chocolate chips and vanilla; stir until smooth.
Transfer chocolate mixture to large bowl. Beat in eggs, one at a time. Gradually blend in flour, baking soda, and salt. Stir in remaining chocolate chips.
Spread in prepared pan. Bake for 30 minutes. Cool, then cut and serve.
Ingredients:
- 3/4 cup sugar
- 1/3 cup butter
- 2 tablespoons water
- 2 cups chocolate chips, divided
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
Preheat oven to 325 degrees. Grease a 9x9 inch pan.
Combine sugar, butter, and water in a saucepan over medium-low heat. Add 1 cup chocolate chips and vanilla; stir until smooth.
Transfer chocolate mixture to large bowl. Beat in eggs, one at a time. Gradually blend in flour, baking soda, and salt. Stir in remaining chocolate chips.
Spread in prepared pan. Bake for 30 minutes. Cool, then cut and serve.
Chocolate Turtle Cheesecake
I made this cheesecake for Paul's 26th birthday and it was a big hit. With a vanilla wafer crust topped with layers of caramel, pecans, and chocolate cream cheese, you can't go wrong with a turtle cheesecake!
Ingredients:
- 2 cups vanilla wafer crumbs
- 2 tablespoons unsalted butter, melted
- 1 package (14 oz) individually wrapped caramels
- 1 can (5 oz) evaporated milk
- 1 cup chopped pecans
- 2 packages (8 oz each) of cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix together the vanilla wafer crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
Melt the caramels with the evaporated milk in a heavy saucepan over low heat. Stir frequently until smooth. Poor caramel mixture into the crust, and sprinkle the pecans on top.
In a large bowl, combine the cream cheese, sugar, and vanilla. Beat until smooth. Add the eggs one at a time, mixing well after each addition. Melt the chocolate and blend it into the cream cheese mixture. Pour the chocolate cream cheese mixture over the pecans.
Bake for 40-50 minutes or until filling is set. Loosen cake from edges of pan, but do not remove rim until cake is cooled. Chill in refrigerator for 4 hours or overnight.
Ingredients:
- 2 cups vanilla wafer crumbs
- 2 tablespoons unsalted butter, melted
- 1 package (14 oz) individually wrapped caramels
- 1 can (5 oz) evaporated milk
- 1 cup chopped pecans
- 2 packages (8 oz each) of cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix together the vanilla wafer crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
Melt the caramels with the evaporated milk in a heavy saucepan over low heat. Stir frequently until smooth. Poor caramel mixture into the crust, and sprinkle the pecans on top.
In a large bowl, combine the cream cheese, sugar, and vanilla. Beat until smooth. Add the eggs one at a time, mixing well after each addition. Melt the chocolate and blend it into the cream cheese mixture. Pour the chocolate cream cheese mixture over the pecans.
Bake for 40-50 minutes or until filling is set. Loosen cake from edges of pan, but do not remove rim until cake is cooled. Chill in refrigerator for 4 hours or overnight.
Lemon-Lime Glazed Banana Bread
This is a tasty, fancier-than-usual recipe for banana bread. With the addition of lemon and lime flavors into the bread itself, as well as lemon juice in the glaze, it is a sweet concoction that is well worth the extra time needed to make it.
Ingredients:
- 1 cup white flour (1.5 c all purpose gf bread flour + 1/2 c whole grain gf bread flour was good)
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup rolled oats
- 2 large or 3 medium, over-ripe bananas
- 1 cup brown sugar (too sweet, try 1/2 c brown sugar and 1/4 monk fruit sweetener)
- 1 large lemon, zested and juiced
- 1 large or 2 small limes, zested and juiced
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup pecans or dried fruit (optional)
Optional glaze, could also put white choc chips inside instead
- 1 cup powdered sugar
- 2 tablespoons lemon juice, as needed
- 1/2 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Lightly oil or spray a loaf pan that holds 6 cups when filled to the top (a 4x8 + 4 mini loaf pans for example).
In a large bowl, mix the flours, baking soda, salt, and oats. Set aside.
In a food processor or blender, puree the bananas. Add brown sugar and zests from the lemon and limes. Measure out 1/2 cup of the citrus juices for the batter (it's ok if it's a little less), reserving about 1-2 T for the glaze. Add the 1/2 cup of citrus juices, the egg, and oil to the banana mixture. Puree to mix.
Stir the wet mixture into the dry (or you can add the dry to the food processor if you want the oats and nuts chopped up a little more). Fold in the nuts or dried fruit (optional). Pour batter into the loaf pan(s) and smooth the top. Bake (4x8 for about 45 minutes, 30 min for mini loaf pans) or until a toothpick inserted in the center of the loaf comes out with no batter clinging to it (gf doesn't respond to this trick, so you kind of watch for the center to be set and a good amount of browning). Cool on a rack.
After the loaf has cooled completely, add the powdered sugar, reserved citrus juices, and vanilla into a bowl. Stir thoroughly to make a thick paste. If the mixture is too dry, add a few more drops of lemon juice or water. Drizzle the glaze over the loaf and spread it to cover the loaf. Let it dry, then cut and serve.
Ingredients:
- 1 cup white flour (1.5 c all purpose gf bread flour + 1/2 c whole grain gf bread flour was good)
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup rolled oats
- 2 large or 3 medium, over-ripe bananas
- 1 cup brown sugar (too sweet, try 1/2 c brown sugar and 1/4 monk fruit sweetener)
- 1 large lemon, zested and juiced
- 1 large or 2 small limes, zested and juiced
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup pecans or dried fruit (optional)
Optional glaze, could also put white choc chips inside instead
- 1 cup powdered sugar
- 2 tablespoons lemon juice, as needed
- 1/2 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Lightly oil or spray a loaf pan that holds 6 cups when filled to the top (a 4x8 + 4 mini loaf pans for example).
In a large bowl, mix the flours, baking soda, salt, and oats. Set aside.
In a food processor or blender, puree the bananas. Add brown sugar and zests from the lemon and limes. Measure out 1/2 cup of the citrus juices for the batter (it's ok if it's a little less), reserving about 1-2 T for the glaze. Add the 1/2 cup of citrus juices, the egg, and oil to the banana mixture. Puree to mix.
Stir the wet mixture into the dry (or you can add the dry to the food processor if you want the oats and nuts chopped up a little more). Fold in the nuts or dried fruit (optional). Pour batter into the loaf pan(s) and smooth the top. Bake (4x8 for about 45 minutes, 30 min for mini loaf pans) or until a toothpick inserted in the center of the loaf comes out with no batter clinging to it (gf doesn't respond to this trick, so you kind of watch for the center to be set and a good amount of browning). Cool on a rack.
After the loaf has cooled completely, add the powdered sugar, reserved citrus juices, and vanilla into a bowl. Stir thoroughly to make a thick paste. If the mixture is too dry, add a few more drops of lemon juice or water. Drizzle the glaze over the loaf and spread it to cover the loaf. Let it dry, then cut and serve.
Talasi's Banana Bread
This is our absolute favorite banana bread recipe. It came from Talasi, a family friend on Paul's side of the family. Everyone who tries it comments on how wonderfully moist it is, and the chopped walnuts add a delightful crunch.
Ingredients:
- 1/2 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3 cups mashed ripe bananas
- 1 cup sour cream
- 1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Lightly grease and flour 2 loaf pans.
With a hand mixer, cream together butter and sugar in a medium bowl. Add eggs and vanilla; beat for one full minute.
Add the dry ingredients. Continue mixing, on lowest speed, until well blended.
Add bananas, sour cream, and nuts. Continue mixing, on medium, until smooth.
Pour into prepared loaf pans and bake for one hour or until done. The sour cream makes this bread so moist that the toothpick will not come out entirely clean.
Ingredients:
- 1/2 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3 cups mashed ripe bananas
- 1 cup sour cream
- 1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Lightly grease and flour 2 loaf pans.
With a hand mixer, cream together butter and sugar in a medium bowl. Add eggs and vanilla; beat for one full minute.
Add the dry ingredients. Continue mixing, on lowest speed, until well blended.
Add bananas, sour cream, and nuts. Continue mixing, on medium, until smooth.
Pour into prepared loaf pans and bake for one hour or until done. The sour cream makes this bread so moist that the toothpick will not come out entirely clean.
Red Lobster Cheddar Biscuits
If you've tried and like the cheddar biscuits served at Red Lobster, you'll find these biscuits similar but even better! A wonderful combo of Cheddar cheese and garlic makes these biscuits hard to beat.
Ingredients:
- 2 1/2 cups Bisquick baking mix (or 2 c flour, 1 T baking powder, 1/2 t salt, 1-2 T additional butter)
- 4 tablespoons cold butter
- 1 heaping cup grated Cheddar cheese
- 3/4-1 cup cold whole milk
- 1/4 teaspoon garlic powder
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley flakes
- pinch of salt
Directions:
Preheat oven to 400 degrees.
Combine Bisquick with cold butter in medium bowl using a pastry blender or large fork. (Don't mix too thoroughly - there should be small chunks of butter about the size of peas.)
Add Cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined (don't overmix).
Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet. Bake 15-17 minutes, or until the tops of the biscuits begin to turn light brown.
After baking, melt 2 tablespoons of butter in a small bowl in the microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread the garlic butter over the tops of the biscuits.
Ingredients:
- 2 1/2 cups Bisquick baking mix (or 2 c flour, 1 T baking powder, 1/2 t salt, 1-2 T additional butter)
- 4 tablespoons cold butter
- 1 heaping cup grated Cheddar cheese
- 3/4-1 cup cold whole milk
- 1/4 teaspoon garlic powder
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley flakes
- pinch of salt
Directions:
Preheat oven to 400 degrees.
Combine Bisquick with cold butter in medium bowl using a pastry blender or large fork. (Don't mix too thoroughly - there should be small chunks of butter about the size of peas.)
Add Cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined (don't overmix).
Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet. Bake 15-17 minutes, or until the tops of the biscuits begin to turn light brown.
After baking, melt 2 tablespoons of butter in a small bowl in the microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread the garlic butter over the tops of the biscuits.
Jeweled Mixed-Nut Bars
I encountered this amazing recipe in the weeks leading up to Christmas 2008. It is delightful -- a delight to prepare, a delight to cut, a delight to serve, and a delight to consume. A sweet cookie-like base is topped with a butterscotch-flavored caramel that envelops whatever type of nuts you'd like to use. Pleasing both to the eyes and to the taste buds.
Ingredients:
- 1 1/2 cups flour
- 3/4 cup brown sugar
- 1 teaspoon salt
- 1/2 cup butter (cold)
- 2 tablespoons butter
- 1/2 package (6 oz) butterscotch chips* (just under 1 cup)
- 1/2 cup white corn syrup
- 1 teaspoon vanilla
- 2 cups deluxe mixed nuts (1 cup peanuts + 1 cup cashews works well)
Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch pan with cooking spray.
In medium bowl, combine flour, brown sugar, and salt. Cut in butter (use a pastry blender). Press into prepared pan. Bake for 10 minutes.
Meanwhile, over low heat, melt butter and butterscotch chips. Stir in corn syrup and vanilla. Spread mixed nuts over base. Pour/drizzle topping evenly over nuts.
Bake for 9-10 minutes or until sides start to bubble. About 5 minutes into baking, use spatula to press nuts down into base. Cool completely. Cut into squares.
*Chocolate chips can be substituted for butterscotch chips, but the bars won't look "jeweled" or nearly as pretty.
Ingredients:
- 1 1/2 cups flour
- 3/4 cup brown sugar
- 1 teaspoon salt
- 1/2 cup butter (cold)
- 2 tablespoons butter
- 1/2 package (6 oz) butterscotch chips* (just under 1 cup)
- 1/2 cup white corn syrup
- 1 teaspoon vanilla
- 2 cups deluxe mixed nuts (1 cup peanuts + 1 cup cashews works well)
Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch pan with cooking spray.
In medium bowl, combine flour, brown sugar, and salt. Cut in butter (use a pastry blender). Press into prepared pan. Bake for 10 minutes.
Meanwhile, over low heat, melt butter and butterscotch chips. Stir in corn syrup and vanilla. Spread mixed nuts over base. Pour/drizzle topping evenly over nuts.
Bake for 9-10 minutes or until sides start to bubble. About 5 minutes into baking, use spatula to press nuts down into base. Cool completely. Cut into squares.
*Chocolate chips can be substituted for butterscotch chips, but the bars won't look "jeweled" or nearly as pretty.
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