Denise's Kitchen

Pasta E Fagioli Soup (like Olive Garden's)

2012-02-03T11:29:00.000-06:00

*Found on Pinterest from here.

Serves: 6
Prep: 1 hour (or all day in a slow cooker)

INGREDIENTS
1 pound ground beef
1 small onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
1 can diced tomatoes, undrained
1 can dark red kidney beans, drained and rinsed
1 can cannellini beans (or white kidney beans), drained and rinsed
4 cups beef stock
1 jar (25 oz) spaghetti sauce
2 tsp dried oregano
2 tsp dried parsley
1 tsp ground black pepper
3/4 cup uncooked ditalini pasta (or other small pasta shape)
salt, to taste (about 1/2 Tbsp kosher salt)

DIRECTIONS
Brown ground beef in a large pot and drain excess grease. Add all ingredients except the pasta and simmer on low, covered, for 45 minutes. Add pasta and a little additional water or broth if desired. Serve with grated Parmesan cheese.

Notes:
1. This recipe could very easily be doubled to serve a large group or freeze the extra.
2. You can also make this in a crock pot by browning the ground beef in a skillet then combining it with all ingredients except the pasta and cooking on low for 6-8 hours or high for 4-5 hours. Add the pasta 30 minutes before serving.

Romaine Salad with Tomatoes and Bacon

2012-02-03T11:12:00.000-06:00

*Adapted from realsimple.com.

Serves: 4 (side servings)
Prep: 10 minutes

INGREDIENTS
4 slices bacon
1 head romaine lettuce (6 cups, cut up)
1 cup grape tomatoes
4 scallions, sliced (optional)
crumbled Gorgonzola or grated Parmesan cheese
4-6 Tbsp creamy Parmesan dressing, Caesar dressing, or Brianna's French Vinaigrette dressing

DIRECTIONS
1. Cook the bacon until crisp; allow to cool and then crumble.
2. Combine all ingredients and toss with dressing.

Crock Pot Chicken and Dumplings

2012-01-18T19:42:00.001-06:00

*Found via Pinterest from Bubble Crumb.

Serves: 6
Prep: 6 hours (hands-on time: 20 minutes)

INGREDIENTS
4 boneless, skinless chicken breasts
2 Tbsp butter
2 cans cream of chicken soup
2 cans chicken broth
1 onion, diced
1 Tbsp dried parsley
pepper, to taste
2 cans flaky refrigerated biscuits

DIRECTIONS
1. Combine all ingredients except biscuits in a crock pot. Cook on high for 4-6 hours or until chicken begins to fall apart. Shred chicken with a fork.
2. Flatten biscuits and cut into smaller pieces. Add biscuits to the crock pot and cook for another 30 minutes to an hour.
3. Add more chicken broth, milk, or flour to adjust consistency to your liking.

Other suggestions: you could add celery, carrots, or peas if desired.

Chicken Breasts with Lime Sauce

2012-01-15T16:34:00.001-06:00

*From allrecipes.com here.

INGREDIENTS
4 boneless, skinless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 Tbsp olive oil
1 lime, juiced
6 Tbsp butter
1 tsp minced fresh chives
1/2 tsp dried dill weeds

DIRECTIONS
1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack and allow to dry for 10 minutes.
2. Heat oil in large skillet over medium heat. Place chicken into the skillet, and fry to 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Spinach and Ricotta-Stuffed Shells

2011-11-01T09:37:00.001-05:00

* From Real Simple magazine, May 2010--found online here.

PREP: hands-on 20 minutes, total time 45 minutes

SERVES: 4

INGREDIENTS:

20 jumbo pasta shells (about half a 12-oz box)

1 24-oz jar marinara sauce

2 15-oz containers ricotta (I used one low fat and one part skim)

2 cups baby spinach, chopped (I used closer to 3 cups and could have used more)

1/2 cup grated Parmesan (2 oz)

Kosher salt and black pepper

1 cup grated mozzarella (4 oz)

DIRECTIONS:

1. Set an oven rack to the highest position and heat oven to 400 degrees. Cook the pasta according to the package directions; drain and run under cold water until cool. (The shells I made were too soft, so next time I'll cook them for 1-2 minutes less than recommended so they're more al dente.)

2. Spread the marinara sauce in the bottom of a large broilerproof baking dish. (I used a glass casserole dish.)

3. In a bowl, combine the ricotta, spinach, Parmesan, 1/2 tsp salt and 1/4 tsp pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10-15 minutes.

4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.

Serving Suggestions: a leafy green salad

Andrea's Pumpkin Chocolate Chip Muffins

2011-11-01T09:29:00.002-05:00

PREP: 10 minutes
SERVES: 12-18

INGREDIENTS:
1 box (15 oz.) spice cake mix
1 can (15 oz.) pumpkin
2 cups chocolate chips

DIRECTIONS:
Combine dry cake mix and pumpkin and mix well. Add chocolate chips and mix. Spoon mixture into paper-lined muffin tins. If you're making 18 muffins, fill to about 2/3 full. If you're making 12 muffins, fill just above the top. If you're making 4 dozen mini-muffins, use a scoop like this one--one scoop per muffin cup. The batter is very thick and doesn't settle, so you may want to smooth out the tops. Bake at 350 degrees for 18-22 minutes or until a knife comes out clean.

Classic Barbecue Spareribs

2011-11-01T09:27:00.001-05:00

*From Real Simple magazine, June 2010--found online here.

PREP: hands-on 30 minutes, total cooking time 3 hours
SERVES: 4 (ours actually made 6 servings of 4-5 ribs per person)

INGREDIENTS:
1 Tbsp chili powder
1 Tbsp ground coffee
1 tsp ground cumin
4 Tbsp brown sugar, divided
3/4 tsp cayenne pepper, divided
Kosher salt and black pepper
6 lbs spareribs (2 racks), trimmed of excess fat
3/4 cup ketchup
1/3 cup apple cider vinegar
1/4 cup molasses
2 Tbsp tomato paste

DIRECTIONS:
1. Heat oven to 275 degrees. Make the rub: In a small bowl, combine the chili powder, coffee, cumin, 2 Tbsp of the brown sugar, 1/2 tsp of the cayenne, 2 tsp salt, and 1 tsp black pepper.

2. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meal easily pulls away from the bone, 2-1/2 to 3 hours. (I baked mine for 2 hrs 45 min and they were great!)

3. Meanwhile, make the sauce: In a saucepan, combine the ketchup, vinegar, molasses, tomato paste, the remaining 2 Tbsp of brown sugar and 1/4 tsp of cayenne, and 1/2 tsp black pepper. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes. Transfer 1/2 cup of the sauce into a small bowl for serving.

4. Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce. (I broiled my ribs at 500 degrees in the oven for the same amount of time and they turned out wonderfully.)

Serving Suggestions: baked sweet potatoes, corn bread muffins, or a salad.

French Toast

2011-09-17T07:36:00.001-05:00

*From startcooking.com.

PREP: 20 minutes
SERVES: 4

INGREDIENTS:
8 slices bread, preferably stale
2/3 cup whole milk
4 large eggs
2 Tbsp sugar
1/4 tsp salt
1 tsp vanilla

DIRECTIONS:
Whisk together all ingredients in a shallow bowl. Dunk bread slices into egg mixture, coating both sides. Melt 1 1/2 Tbsp butter in a skillet and cook bread until both sides are golden brown, flipping once. Serve immediately with a dusting of powdered sugar or syrup.

Grilled Mojo Chicken

2011-08-09T12:04:00.001-05:00

*Adapted from the book, Williams-Sonoma Food Made Fast: Weeknight. You can view it online here.

PREP: 40 minutes
SERVES: 4

INGREDIENTS:
1 orange
2 limes
2 Tbsp minced fresh flat-leaf parsley, minced
1 Tbsp fresh oregano, minced
3 cloves garlic, minced
2 tsp ground cumin
1/4 cup olive oil
4 skinless boneless chicken breasts
salt and freshly-ground pepper

DIRECTIONS:
1. Grate 2 tsp zest form the orange and squeeze 1/3 cup juice. Grate 1 tsp zest from the limes and squeeze 1/4 cup juice. In a shallow dish or zip-top plastic bag, combine the zests and juices, parsley, oregano, thyme, garlic, cumin, and oil. Season the chicken with salt and pepper and add to marinade; turn to coat. Let stand at room temperature for 10 minutes, cover and refrigerate for up to 2 hours, or freeze to cook at a later time.
2. Prepare a gas or charcoal grill for direct-heat grilling over medium-high heat and oil the grill rack. Or, preheat a broiler. (I used the broiler.) When ready to cook, remove the chicken from the marinade, discarding the marinade. Place on the grill rack, or put on a broiling rack under the broiler. Cook, turning once, until opaque throughout, 10-14 minutes.

Almond Orange Crusted Chicken

2011-07-31T15:20:00.000-05:00

*Adapted from this recipe on allrecipes.com. For mine, the almonds were more finely chopped, so I'll eventually have to replace this picture when I take one of my own.

PREP: 40 minutes
SERVES: 4

INGREDIENTS:
1 orange
2 egg whites
1 cup sliced almonds, coarsely ground
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 cup all-purpose flour
4 boneless, skinless chicken breasts
cooking spray

DIRECTIONS:
1. Preheat oven to 450 degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
2. Finely zest the orange and set the zest aside.
3. In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, salt, and pepper. Put the flour on a large plate.
4. Place the chicken breasts in a zip-top plastic baggie and then use a mallet to flatten the chicken breasts so they cook evenly.
5. Remove the pre-heated baking sheet from the oven and spray with cooking spray.
6. Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.

Serving Suggestions:
In the original recipe, Ellie Krieger recommends serving the chicken sliced over a fennel arugula salad. If using the orange for a salad, cut the top and bottom off the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. She suggests combining 2 Tbsp. each of olive oil and lemon juice with 1/8 tsp. each of salt and pepper to make a dressing for the salad. I made a spinach and spring mix salad , instead, with canned mandarin oranges and her dressing and it was delightfully fresh.

This is also delicious served with wild rice--my favorite is this one by Zatarain's.

Denise's Blueberry Oat Muffins

2011-07-31T14:59:00.002-05:00

*I wanted a healthier muffin recipe to use up the load of delicious blueberries I bought on sale at HEB. I used ideas from several allrecipes.com blueberry muffin recipes. I couldn't be more pleased with these! They're especially delicious right out of the oven. Yum! I think I'll probably just double the recipe from now on since this dozen disappeared so quickly.

PREP: 15 minutes
SERVES: 12 muffins

INGREDIENTS:
3/4 cup oat flour
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup Splenda
1/2 tsp. salt
1 Tbsp. baking powder
3/4 cup milk
1/4 cup vegetable oil
1/2 cup applesauce
2 egg whites or 1 egg
1 1/2 cup blueberries, fresh or frozen

1/4 cup quick-cooking oats
3 Tbsp. brown sugar
1 tsp. ground cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees. Lightly grease (or paper) 12 muffin cups.
2. In a large bowl, mix the oat flour, flour, sugar, Splenda, salt, and baking powder. Stir in the milk, oil, applesauce, and egg until batter is evenly moist. Fold in the blueberries. Scoop batter into prepared muffin cups.
3. Mix oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
4. Bake 20 minutes in preheated oven or until a knife inserted in the center of a muffin comes out clean.

Easy Garlic Cheddar Biscuits

2011-07-26T13:06:00.001-05:00

*From Betty Crocker recipes.

PREP: 15 minutes
SERVES: 9

INGREDIENTS:
2 cups Bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese
2 Tbsp. butter, melted
1/8 tsp. garlic powder

DIRECTIONS:
Preheat oven to 450 degrees. Stir Bisquick mix, milk, and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Island Pork Tenderloin

2011-07-26T13:00:00.001-05:00

*Adapted from the Team Beach Body P90X meal plan.

PREP: 40 minutes
SERVES: 4...or only 2 if you love it as much as we did :)

INGREDIENTS:
16 oz. pork tenderloin
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chile powder
1/2 tsp. ground cumin
1/2 tsp. cinnamon
2 tsp. olive oil
1/4 cup brown sugar, packed
1/2 Tbsp. fresh garlic, finely chopped
1/2 Tbsp. Tabasco sauce

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
3. Heat 1 Tbsp. oil in a 12" skillet over moderately high heat and brown pork, turning, about 4 minutes.
4. Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 20-30 minutes, or until internal temperature reaches 160 degrees.

Notes: This recipe is only for 16 oz. (one lb.) of pork tenderloin, but the recipe can easily be doubled or tripled to feed a larger crowd. I subbed honey for the brown sugar because I was out of brown sugar, and I used Cholula hot sauce instead of Tabasco--I think it would be delicious either way. Also, the original recipe called for its use in a spinach salad with oranges, sweet (not green) bell pepper, cabbage, and golden raisins with cumin vinaigrette. I instead served it with a spinach salad with mandarin oranges, feta cheese, and Brianna's French Vinaigrette dressing. Lastly, I served this with garlic cheddar biscuits, and they were a good compliment.

Chipotle Cheddar Chef's Salad

2011-07-21T13:07:00.000-05:00

(I promise there's lettuce underneath all the delicious toppings!)

PREP: 15 minutes

INGREDIENTS:
iceberg lettuce, chopped
romaine lettuce, chopped
turkey, cubed
ham, cubed
tomato, chopped
avocado, diced
mozzarella cheese, shredded
Brianna's Chipotle Cheddar salad dressing

DIRECTIONS:
Layer all ingredients in order and then drizzle with dressing. Yum!

*Notes: I am not typically a salad fan, but this made a delicious and very filling meal! The dressing adds lots of flavor and just a bit of heat. I'm not sure exactly how much meat I used, but I bought one slice each of turkey and ham from the deli using their thickest setting. They were a little less than a pound each, I think. That amount made about 4-5 salads. Also, one small avocado and one small roma tomato seemed to be just the right amount per salad.

Favorite Chicken Noodle Soup

2011-07-07T14:37:00.001-05:00

*Adapted from Williams-Sonoma's Chicken & Orzo Soup in the book "Food Made Fast: Weeknight".

SERVES: 4
PREP: 30 minutes

INGREDIENTS:
1 Tbsp. butter
1 small yellow onion, finely chopped
2 carrots, thinly sliced
1 stalk celery, thinly sliced
2 Tbsp. fresh marjoram
8 cups (64 oz.) chicken broth
3/4 cup* pasta (orzo was recommended, but I used elbow macaroni noodles--any small noodle would work)
6 oz. baby spinach, chopped coarsely
1 cooked chicken (about 3 cups), shredded (I used a store-bought rotisserie chicken)
salt and freshly ground pepper
1/2 cup Parmesan cheese, freshly grated (I didn't use this and it was still delicious!)

*Do not use more pasta than recommended. From experience, if you do, too much water will be absorbed and the proportions of the soup will be off.

DIRECTIONS:
In a large saucepan or medium pot over medium heat, melt the butter. Add the onion and celery and saute until onions are translucent, 3-4 minutes. Add the carrots and marjoram and saute until the vegetables are softened, about 3 minutes longer. Add the broth, raise the heat to medium-high, and simmer for 5 minutes to blend the flavors.

Add the pasta to the simmering soup and cook for the length of time recommended on the pasta package for al dente. Add the spinach and the chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season to taste with salt and pepper. Ladle the soup into individual bowls, sprinkle with some of the cheese and serve.

Extra Corny Corn Bread

2010-10-22T08:19:00.001-05:00

*Adapted from the Better Homes and Gardens cookbook. The original recipe can be viewed online here. I thought the original recipe was too fluffy and didn't have enough of the corn flavor, so here's my version.

SERVES: 8
PREP: 15 minutes

INGREDIENTS:
3/4 cup all-purpose flour
1 cup cornmeal
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 cup milk
1/4 cup cooking oil or melted butter
2/3 cup frozen whole kernel corn, thawed

DIRECTIONS:
1. Preheat oven to 400 degrees. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. In a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in corn kernels.
3. Pour batter into a greased 10-inch cast-iron skillet or a 9-inch round baking pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm with butter and honey (optional).

OPTIONS:
1. For Corn Muffins, prepare as above except spoon batter into 12 greased muffin cups, filling two-thirds full.
2. For Green Chile Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese and one 4-ounce can diced green chili peppers, drained, in to the batter.

NUTRITIONAL INFORMATION:
8 servings

Calories 222.6

Total Fat 9.1 g

Saturated Fat 1.2 g

Polyunsaturated Fat 2.5 g

Monounsaturated Fat 4.8 g

Cholesterol 54.7 mg

Sodium 302.7 mg

Potassium 157.3 mg

Total Carbohydrate 30.6 g

Dietary Fiber 1.8 g

Sugars 6.9 g

Protein 5.5 g

Ryan's Easy Taco Soup

2010-10-18T12:19:00.004-05:00

PREP: 30 minutes
SERVES: 10-12

INGREDIENTS:
2 lbs ground beef
1 can Rotel
1 can stewed tomatoes
1 small can green chilies
1 can corn
1 can ranch style beans
1 can reg. pinto beans
1 can black beans, drained
1 packet taco seasoning
1 packet ranch dip mix
4 cups water

DIRECTIONS:
Brown meat and then add all ingredients. Cook for 20-30 minutes on low.

Set out shredded cheese and sour cream as toppings. Serve with cornbread or chips and queso/guacamole/salsa.

Thanks, Ryan, for sharing this delicious recipe!

Hummus

2010-10-11T20:08:00.003-05:00

SERVES: about 2.75 cups
PREP: 15 minutes

INGREDIENTS:
3 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp. Kosher salt
1/3 cup tahini (sesame paste)
6 Tbsp. freshly squeezed lemon juice (2 lemons)
5 Tbsp. water or liquid from the chickpeas
1 Tbsp. olive oil

DIRECTIONS:
Mince garlic in a food processor or blender. Add the rest of the ingredients and process until the hummus is smooth. Serve chilled or at room temperature with toasted pita bread/chips, fresh veggies, or on a sandwich.

Libby's Pumpkin Roll

2010-10-11T19:10:00.003-05:00

*Adapted from allrecipes.com; originally from Libby's canned pumpkin.

SERVES: 10
PREP: 45 minutes (plus 1 hour to chill in refrigerator)

INGREDIENTS:
*CAKE*
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
*FILLING*
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

DIRECTIONS:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan (cookie sheet with rim); line with wax paper (trim any excess). Grease and flour paper. Sprinkle a thin, cotton kitchen towel or paper towels with powdered sugar (do not use a terry cloth towel).

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

NUTRITIONAL INFORMATION:

Serving Size: 1" slice
Servings Per Recipe 10 servings

AMOUNT PER SERVING

Calories	370
Calories from Fat -	150

Total Fat - 16 g
Saturated Fat - 10 g
Cholesterol - 105 mg
Sodium - 280 mg
Carbohydrates - 52 g
Dietary Fiber - 1 g
Sugars - 43 g

Tequila Lime Chicken

2010-09-29T18:54:00.005-05:00

*From The Pioneer Woman Cooks. (Thanks, Dani, for sharing this new recipe with me!) mmm...

INGREDIENTS:
3 whole limes, juiced
5 cloves garlic, peeled
1 whole jalapeno, sliced
1 tsp. Kosher salt
1/2 cup cilantro
1/2 cup tequila
5 Tbsp. olive oil
4 boneless, skinless, chicken breasts
1 cup Monterey Jack cheese, grated

DIRECTIONS:

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

SERVING SUGGESTIONS:

Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!

Curried Rice with Shrimp

2010-09-23T13:23:00.002-05:00

*Adapted from Real Simple magazine. View the original recipe here.

PREP: 45 minutes
SERVES: 4

INGREDIENTS:
1 Tbsp. olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 tsp. curry powder (use 2 tsp. if you prefer more spice)
1 cup long-rain white rice
Kosher salt and pepper
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup fresh basil, chopped

DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
2. Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2 1/2 cups water, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
4. Season the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

NOTES: You can easily use frozen raw, peeled, and deveined shrimp--just thaw using the instructions on the package while rice is cooking.

Chicken-Berry Salad

2010-09-16T22:54:00.001-05:00

*From Better Homes and Gardens magazine, March 2009. View recipe online here.

SERVES: 4
PREP: 45 minutes (+1-4 hours to marinate)

INGREDIENTS:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 Tbsp. extra virgin olive oil
1 tsp. chopped fresh basil
3/4 tsp. salt
1/2 tsp. ground black pepper
4 medium skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)

3 cups fresh blackberries
1/4 cup red wine vinegar
3 Tbsp. sugar
1 tsp. Dijon-style mustard
1/4 tsp. dried oregano, crushed
1/2 cup extra virgin olive oil

1 8-oz. pkg. Mediterranean mixed salad greens
2 medium pears, cored and thinly sliced
3/4 cup crumbled feta cheese (3 oz.)

DIRECTIONS:
1. In small bowl stir together orange, lime, and lemon juices, 1 tablespoon oil, basil, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chicken; seal bag. Refrigerate 1 to 4 hours, turning bag occasionally.

2. For dressing, in blender combine 1 cup of the blackberries, vinegar, sugar, mustard, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in a thin steady stream until well combined. Transfer to serving container. Cover and refrigerate until serving time.

3. Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until done (170 degrees F.), turning once. (For gas grill, preheat grill. Reduce heat to medium. Add chicken to grill rack. Cover and grill as above.)

4. Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and remaining 2 cups berries. Top each with some of the dressing and feta cheese.

Denise's Notes:
This is one of my new favorite recipes! I can see why it was the $2,500 grilling winner of a BHG recipe contest. I recommend replacing feta cheese with gorgonzola cheese crumbles. Grill on a George Foreman grill, if no outdoor grill is available. Serve with or without the additional fresh berries. The dressing was still delicious with frozen berries instead of fresh (they were out of season when I made this.) I will try making this dressing with blueberries or even pomegranate in the future...I think they'd be tasty alternatives.

Grilled Chicken with Vegetables

2010-09-16T22:08:00.002-05:00

*Adapted from Better Homes and Gardens magazine, April 2008. View the original recipe here.

SERVES: 4
PREP: 45 minutes

INGREDIENTS:
1/4 cup ketchup
3 Tbsp. hoisin sauce
4 chicken breasts (or 8 boneless chicken thighs)
4 slices bacon
12 oz. baby carrots
3/4 lb. sugar snap peas
8 oz. asparagus, trimmed and cut in 2-inch lengths
1 Tbsp. small fresh mint leaves

DIRECTIONS:
1. For sauce, in small bowl stir together the ketchup and hoisin sauce; set aside.

2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450 degrees in a baking dish for 15 minutes. Turn chicken and brush with sauce. Bake another 15 minutes or until meat is no longer pink. (Reduce time for chicken thighs.)

3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken.

Salmon & Noodle Bowl

2010-09-11T20:42:00.006-05:00

*Adapted from Better Homes and Gardens magazine, April 2008. There's a video showing how to make this recipe here.

PREP: 30 minutes
SERVES: 4

INGREDIENTS:
9-oz. pkg. refrigerated fettuccine pasta
olive oil
1 lb. skinless, boneless 1" thick salmon, cut into 2-4 pieces
salt and ground black pepper
6 cups packaged fresh baby spinach
1/2 cup bottled roasted red or yellow sweet peppers
1/2 cup reduced-calorie balsamic vinaigrette salad dressing

DIRECTIONS:
1. Prepare pasta according to package directions. Add a teaspoon of olive oil to the water to keep the noodles from sticking together.
2. Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8-12 minutes or until salmon flakes, turning once. Remove salmon and flake into bite-sized pieces (discarding scales if attached).
3. Add 1 tablespoon to the skillet along with spinach and sweet peppers. Cook and stir 1-2 minutes, until spinach is just wilted. Drain pasta; add to skillet. Add dressing and return salmon to the skillet; toss to coat. Season with salt and pepper. Divide among four bowls and serve.

ALTERNATIVE:
For Asian flavor, substitute wheat soba noodles instead of the fettuccine and hoisin sauce instead of the balsamic vinaigrette dressing.

Hoisin-Glazed Chicken Thighs

2010-08-30T10:15:00.003-05:00

*Adapted from Parenting magazine, June 2010.

PREP: 30 minutes hands-on + 1 hour marinating
SERVES: 6

INGREDIENTS:
1/2 cup hoisin sauce
2 Tbsp soy sauce
1 Tbsp seasoned rice-wine vinegar
1 Tbsp honey
2 tsp minced fresh ginger (or 1/8 tsp dried ground ginger)
2 cloves garlic, minced
1 tsp toasted sesame oil
black pepper, to taste
12 small boneless, skinless chicken thighs (about 2 lbs), trimmed
1/4 cup minced scallions (green onions)
2 tsp toasted sesame seeds (optional)

DIRECTIONS:
1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a large plastic bowl (with lid). Pour 1/4 cup of the mixture into a small plastic container with a lid and reserve in the refrigerator for coating the chicken later. Add the chicken to the larger container and coat with the rest of the sauce. Cover and refrigerate the marinated chicken for 1 hour.
2. Heat a grill or grill pan to medium-high (or, alternatively, heat the broiler). Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn, and cook 30 seconds more. Move to a platter, shower with the scallions and sesame seeds, if desired.

SERVING SUGGESTIONS:
Serve with steamed rice and steamed vegetables such as snow peas, carrots, broccoli, corn, or edamame.

Homemade Creamed Corn

2010-08-18T17:26:00.006-05:00

*Adapted from Real Simple magazine, August 2010.

SERVES: 4-5

PREP: 30 minutes (prepping the fresh corn kernels takes longer than the actual cooking)

INGREDIENTS:

2 Tbsp unsalted butter

1/2 cup diced onion

4 cups fresh corn kernels (from 8 ears)

1 cup half-and-half
3/4 cup low-fat sour cream
1 tsp. sugar

Kosher salt and black pepper

DIRECTIONS:

Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4-5 minutes. Add the corn, half-and-half, sour cream, sugar, 1/2 tsp salt, and 1/4 tsp pepper and simmer until the corn is tender, 5 to 8 minutes.

TIPS:

Fresh corn is the best, but thawed frozen kernels also work in this recipe. To achieve a similar creamy consistency, add 1 Tbsp of flour to the softened onions and cook for 1 minute before adding the frozen corn and half-and-half.

When cutting corn kernels from ears, keep the kernels from going everywhere by laying down a dishtowel around/under a small cutting board. This will keep the kernels from bouncing as far.

SUGGESTION:

Serve with Cajun skirt steak and a simple salad of mixed greens with tomatoes and balsamic vinaigrette.

Cajun Skirt Steak

2010-08-18T17:18:00.007-05:00

*From Real Simple magazine, August 2010.

SERVES: 4-5

PREP: 20 minutes

INGREDIENTS:

1 1/2 lbs. skirt steak, cut into two pieces

2 tsp. blackening or Cajun seasoning

Kosher salt and black pepper

DIRECTIONS:

Heat broiler. Trim steak of most of the fat. Season the steak (both sides) with the blackening seasoning and 1/4 tsp each salt and pepper. Place on a broilerproof rimmed baking sheet and broil for 3-4 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Slice against the grain and serve.

SUGGESTION:

Serve with homemade creamed corn like this and a simple salad of mixed greens with tomatoes and balsamic vinaigrette.

Dani's Special Spaghetti

2010-08-09T20:05:00.003-05:00

PREP: 30 minutes
SERVES: 8

INGREDIENTS:
2 lb. lean ground turkey
2 zucchini squash, quartered and sliced
2 yellow squash, quartered and sliced
1 jar original spaghetti sauce
1 jar vodka sauce (found with other pasta sauces)
1 16-oz. pkg. bowtie pasta

DIRECTIONS:
Prepare pasta according to directions on the package. Meanwhile brown turkey in a large skillet. When meat is browned, add squash and sauces. Simmer for 10 minutes or until squash is crisp-tender. Serve sauce over pasta.

*I stand corrected on the originator of this recipe...my friend, Danielle, created it; not her husband, Tim. Here's the way she makes it:

INGREDIENTS:
2-3 lbs ground lean ground beef (sometimes turkey)
2 jars regular spaghetti sauce
1 small jar of 4 cheese alfredo sauce
1 zucchini
1 squash
2 bags of bowtie pasta
(Also…I put a smidge of water in each of the jars, shake them up and then add to the sauce to thin it out just a bit. This serves 12 if 3 lbs. meat is used.)

Easy Shrimp Pasta for Two

2010-08-09T19:55:00.003-05:00

*Adapted from Kraft "Food & Family" magazine, winter 2008.

PREP: 30 minutes
SERVES: 2 (although could easily be multiplied to feed more)

INGREDIENTS:
2 Tbsp. balsamic vinaigrette dressing
1/2 lb. uncooked large shrimp, peeled, deveined
1 large tomato, diced
2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
4 oz. (1/4 of 1-lb. pkg.) fettuccine, uncooked
2 Tbsp. shredded Parmesan cheese

DIRECTIONS:
1. Pour dressing over shrimp in small bowl; cover. Refrigerate 20 minutes to marinate. Cook pasta directed on package. Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
2. Add tomatoes, cream cheese, and 1 Tbsp. of the basil to same skillet; cook and stir 3 minutes or until well blended*. Add shrimp; cook until heated through, stirring occasionally.
3. Drain pasta. Place on serving platter and top with shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

*If you prefer it saucier, stir a small amount of milk into the shrimp mixture while heating. (I recommend adding about 1/8 - 1/4 cup of milk.)

Chicken and Peach Quesadillas

2010-08-04T13:51:00.003-05:00

*Adapted from Cooking Light magazine, August 2010.

SERVES: 2
PREP: 20 minutes

INGREDIENTS:
1 tsp. honey
1/2 tsp. fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour or wheat tortillas
3/4 cup shredded Pepper Jack cheese (Monterey Jack cheese with jalepeno peppers)
1 cup chopped skinless, boneless rotisserie chicken breast
1 peeled firm ripe peach, diced
4 teaspoons chopped fresh cilantro
cooking spray

DIRECTIONS:
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 Tbsp. of cheese over 2 tortillas; top each with 1/2 cup chicken, 1/2 cup peaches, and 2 tsp. cilantro. Finish off by topping them with another 3 Tbsp. of cheese and another tortilla.
3. Place quesadillas on a baking sheet coated with cooking spray. Spray tops of quesadillas with cooking spray and bake at 425 degrees for 5 minutes or until top tortilla is golden brown and starting to bubble up.
4. Serve with honey, lime, and sour cream sauce.

SUGGESTION: Serve with Spinach Salad with Cumin Vinaigrette. To prepare salad, combine 1 Tbsp. fresh lime juice, 1 Tbsp. olive oil, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper, and 1/8 tsp. ground cumin an a large bowl. Top with 1 (5-oz.) package fresh baby spinach and 1/2 cup red onion; toss gently to coat.

Caesar Pockets

2010-07-06T16:13:00.004-05:00

*Adapted from kraftfoods.com.

INGREDIENTS:
4 cups torn romaine lettuce
6 oz. smoked turkey breast deli meat, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. grated Parmesan cheese
1/4 cup Caesar dressing
4 pita breads, warmed, cut in half
fresh ground pepper to taste

DIRECTIONS:
Toss lettuce with turkey, peppers, cheese, dressing, and pepper. Spoon into pitas.

Substitute: Prepare using ranch dressing instead of Caesar.

Zucchini-Wrapped Pork

2010-06-21T21:50:00.003-05:00

*From Better Homes and Gardens magazine, May 2010

Prep: 35 minutes
Serves: 2-4

INGREDIENTS:
1 zucchini
12-16 oz. pork tenderloin
olive oil
1/3 cup purchased basil pesto

DIRECTIONS:
1. Preheat oven to 450 degrees. Line a baking sheet with foil; set aside. With a sharp knife* or vegetable peeler, cut zucchini lengthwise in thin slices (you'll need at least 8 slices). Cut pork tenderloin crosswise into 4-5 equal portions. Press meat down with the palm of hand to flatten slightly.
2. Wrap each tenderloin portion with 2-4 zucchini slices. Place on prepared pan. Lightly brush or drizzle olive oil; sprinkle with salt and pepper.
3. Roast, uncovered, 18-20 minutes (12-oz. tenderloin) or 25-30 minutes (16-oz.), or until meat registers 160 degrees.
4. Spoon some of the pesto over each tenderloin just before serving.

*If using a knife, first cut a thin lengthwise piece off so the zucchini lies flat and doesn't roll off the cutting board, then slice thinly.

Chicken Curry in a Hurry

2010-06-21T15:06:00.002-05:00

*Adapted from realsimple.com - By Kate Merker, March 2007

Serves: 4
Prep: 30 minutes

Ingredients

1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain (Greek) yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained
1 rotisserie chicken, shredded (discard skin and bones)
2 cups cooked white rice
1/4 cup fresh cilantro leaves, roughly chopped

Directions

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute.
Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes, and chicken. Simmer for 5 minutes or until chicken is warmed.
Divide the rice among individual bowls, spoon the chicken curry over the top, and sprinkle with the cilantro.

This dish is also delicious served with lentils.

Basil, Beef, and Barley Soup

2010-06-02T18:51:00.004-05:00

*Adapted from the April 2010 edition of Better Homes and Gardens. Original recipe can be viewed here.

PREP: 30 minutes
SERVES: 4

INGREDIENTS:
1 lb. boneless sirloin steak
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. dried basil, crushed
1 Tbsp. vegetable oil
1 cup quick-cooking barley
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano (do not drain)
1 cup packaged peeled fresh baby carrots, sliced diagonally
1 can lower-sodium beef broth
3 cups water
small fresh basil leaves (optional)

DIRECTIONS:
1. Cut steak into 1/2" pieces. In a shallow dish combine flour, basil, salt, and pepper. Add meat and toss to coat.
2. In a 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add steak; cook until browned on all sides, about 5 minutes. Stir in any remaining flour mixture as well as the barley, tomatoes, carrots, beef broth, and water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
3. Ladle into bowls and top with fresh basil.

*You can use regular barley that is not "quick-cook" if you add an additional cup of water and simmer for 50 minutes instead of 10.

Lemon Grilled Orange Roughy

2010-06-02T09:31:00.001-05:00

INGREDIENTS:
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1/2 tsp. dried whole thyme
1/4 tsp. salt
1/4 tsp. paprika
Dash of garlic powder
4 (4 oz.) orange roughy (about 1 large filet)
4 slices lemon

DIRECTIONS:
Combine the first 6 ingredient and marinate for 30
minutes. Grill orange roughy 4 to 6 minutes on each side until flaky.
Baste often while cooking. Garnish with lemon.

Play Dough (do NOT eat!)

2010-05-27T14:13:00.003-05:00

INGREDIENTS:
2 cups cold water
4 Tbsp. cooking oil
1 cup salt
4 Tbsp. cream of tartar
2 cups flour
food coloring

DIRECTIONS:
Mix ingredients in a large saucepan over low heat in the order listed above (do not add food coloring yet). Constantly stir the mixture until the dough forms a ball. Turn the dough out onto a floured surface or parchment paper. Allow the dough to cool enough to work with before adding coloring. Press in the center of the dough ball and drop a few drops of food coloring at a time into the depression; then fold dough until color is mixed throughout. Repeat until desired color is attained.

Store play dough in a plastic baggie.

Kristie's Chicken and Rice

2010-05-27T13:56:00.003-05:00

*Notice the picture was taken after we dived in! We have no restraint for waiting once this meal is cooked--it's just that good!

SERVES: 4

INGREDIENTS:
8 chicken thighs, thawed (you can sub in 4 chicken breasts to cut down on fat)
1 can (2 cups) chicken broth
1 cup uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
fajita seasoning

DIRECTIONS:
Mix broth, rice, cream of chicken and cream of mushroom in a bowl. Spray 8x12" baking dish with nonstick cooking spray and pour mixture into the dish. Sprinkle both sides of chicken thighs with fajita seasoning. Lay the chicken on top of the mixture, evenly spaced in dish. Cook, uncovered, for 1.5 hours at 350 degrees. To keep the chicken moist, spoon some of the mixture over the chicken after it has cooked for 30 minutes. (Note: it can be cooked covered, but the cooking time will need to be increased. You could also try cooking it covered for the first hour, then uncovering it until it's done.)

Brooke's Creamy Spinach Soup

2010-05-27T13:50:00.004-05:00

SERVES: 8-10

INGREDIENTS:
1 small onion, chopped
4 Tbsp. butter
3 boxes frozen leaf spinach, thawed
10 cups vegetable broth
1 cup cream or half and half
salt and pepper, to taste

DIRECTIONS:
Combine onion, butter, spinach, and broth in a large pot. Simmer for 20 minutes or until it is all hot and the spinach has some time to cook. Allow mixture to cool, then blend until smooth. Add cream and salt and pepper. Stir well and then reheat.

Serving Suggestions: crusty bread or grilled cheese sandwiches

Capellini Pomodoro

2010-05-27T10:39:00.005-05:00

*This recipe is similar to the Capellini Pomodoro at Macaroni Grill.

INGREDIENTS:
12 oz. dry angel hair pasta, cooked
3 cloves garlic, minced
2 Tbsp. balsamic vinegar
2 lbs. fresh tomatoes, diced
1 handful of fresh basil leaves, sliced
1/3 cup olive oil
freshly grated Parmesan cheese
freshly ground pepper, to taste

DIRECTIONS:
Cook angel hair pasta according to package directions. White pasta is cooking, heat olive oil in sautee pan over medium-low heat and add garlic; cook until white. Add tomatoes, balsamic vinegar, and pepper, and heat through, stirring constantly, about 2-3 minutes. Tomatoes should not lose their shape. Remove from heat. Drain pasta and toss gently with tomato mixture in a large bowl. Grate in some fresh Paremsan cheese and toss again. Plate pastat, garnish with basil and more Paremesan.

Serve with grilled chicken breasts (like these) and a large Ceasar salad.

Any's Columbian Lentil Stew

2010-05-27T10:32:00.004-05:00

INGREDIENTS:
1 cup lentils
1 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups water and/or chicken broth
1 large tomato, cored and chopped
1.5 cups cubed potatoes, peeled
2 pieces of bacon, cut into 1/4" pieces
1 tsp. salt
1 tsp. Adobo all-purpose seasoning (found in the "Goya" or international section at the grocery store)
3 Tbsp. Sofrito (found in a jar in the "Goya" or international section at the grocery store)
1 Tbsp. ground cumin
1 tsp. sugar

DIRECTIONS:
In a large saucepan, add all ingredients and bring everything to a boil. Reduce heat; cover and cook on medium-low for about 2 1/2 hours.

You may want to add more broth/water if lentils appear too thick. If lentils appear too watery, bring heat up for a few minutes to thicken.

Serve with crusty bread as a soup; or serve over cooked rice and/or ropa vieja.

*This recipe is vegetarian if you omit the bacon and use water instead of chicken broth.

Any's Ropa Vieja

2010-05-27T10:16:00.004-05:00

*According to Any, "ropa vieja" is the name for this dish in Havana, Cuba and it means "old clothes". In other parts of Cuba or Columbia it is called by a name that means "shredded meat" or "pulled apart meat".

SERVES: 4

INGREDIENTS:
1-2 lb. flank steak
1 onion, julienne cut
1 green bell pepper, julienne cut
1 Tbsp. salt
2 cloves garlic, pressed
dash of cumin
4 Tbsp. olive oil
2 large ripe tomatoes, finely chopped
4 Tbsp. Sofrito (found in a jar in the "Goya" or international section of the grocery store)
1 Tbsp. Bijol (found in a small seasoning container in the "Goya" or international section of the grocery store)
salt & pepper to taste

DIRECTIONS:
Put flank steak in a large pot. Add half of the onion, half of the green pepper, 1 Tbsp. salt, garlic, and the cumin. Cover with water and boil flank steak for 3-4 hours or until it is very tender.

Remove the flank steak form the broth and finely shred it into a container. Pour the broth into a container on the side and save. In the same pot, add the olive oil, the other half of the green peppers and onions, tomatoes, sofrito, bijol, and salt and pepper to taste. Stir-fry on medium-high for 3 minutes, then stir in the meat in portions. Add 2-3 cups of the beef broth with onion, green pepper, and garlic. Let simmer, uncovered, for 20 minutes at medium-low heat until most of the water is absorbed. Let sit for about 10 minutes before serving.

Serve over cooked rice with lentil stew.

Easy Chinese Stir-Fry

2010-05-26T15:40:00.004-05:00

*Adapted from the winter 2008 Kraft Food & Family magazine.

SERVES: 4 (1 cup each)
PREP: 25 minutes

INGREDIENTS:
1 tsp. oil
1 lb. pork tenderloin or 2 chicken breasts, cut into thin slices
3 carrots, sliced
1/3 cup Light Balsamic Vinaigrette Dressing
1/3 cup hoison sauce
2 green onions, thinly sliced

DIRECTIONS:
Heat oil in large skillet or wok on medium-high heat. Add meat and carrots; stir-fry 5 minutes. Stir in dressing and hoison sauce; stir-fry 7 minutes or until carrots are crisp-tender. Add onions; cook 1 minute.

Serve over hot cooked rice noodles (also called rice sticks), rice, or angel hair pasta.

Fruit Kabob Centerpiece

2010-05-02T21:47:00.009-05:00

INGREDIENTS:
3 cantelopes

1 honeydew melon

3 pineapples

3 lbs. strawberries

1/2 lb. red grapes

1/2 lb. green grapes

60 bamboo skewers

DIRECTIONS:

Rinse grapes and strawberries and set on a paper towel to dry. Cut the honeydew melon, cantelopes, and 2 of the pineapples into pieces approximately 1" pieces. Choose a pattern to skewer the fruit and leave about 3" on each end of the skewer (the sharp end will enter a pineapple and the blunt end will be used to serve). A recommended pattern: strawberry, cantelope, green grape, pineapple, red grape, honeydew. Skewer the fruit and set aside until ready to serve. When ready to serve/display, slice off the bottom of the third pineapple so it sits securely on a sturdy platter. Then insert the skewers, spacing about 1" apart, moving around the bottom and working upward toward the top of the pineapple.

Lucky Duck Punch

2010-04-28T09:18:00.004-05:00

1 package berry blue flavored unsweetened Kool-Aid Mix (Hawaiian Punch Blue works too)
1 (2 liter) Sprite or 7-Up
1 (64 oz) white cranberry juice or white grape juice
1 cup sugar (or to taste...I used about 3/4 cup)
8 scoops vanilla ice cream
1-3 new (washed) rubber duckies

In a large punch bowl, stir together Kool-Aid, Sprite, and juice. Taste and stir in sugar to your liking. Float scoops of ice cream on top. The ice cream melts and turns the punch a baby blue color with white "clouds" on top. Place rubber duckies or a toy boat on top to float around.

Easy Veggie Pizza

2010-04-26T09:23:00.005-05:00

PREP: 30-45 minutes
SERVES: 4-6

INGREDIENTS:
1 zucchini squash, quartered and sliced
1 yellow squash, quartered and sliced
1/2 cup red onion, sliced into thin, 1" pieces
1 red bell pepper, chopped into 1/2" pieces
1 Tbsp olive oil
2 tsp Italian seasoning
1 tsp minced garlic (or two pressed garlic cloves)
4 Tbsp yellow cornmeal
2 cans refrigerated Pillsbury pizza dough
1 cup pizza sauce
2 cups shredded Italian cheese mix (or shredded mozzarella cheese), separated
1 cup fresh spinach leaves
1/4 cup crumbled low-fat feta cheese

DIRECTIONS:
Combine zucchini, yellow squash, red onion, bell pepper, olive oil, Italian seasoning, and garlic in a medium-sized bowl. Mix to coat vegetables thoroughly. Sprinkle 2 Tbsp of cornmeal on each of 2 baking sheets or pizza stones. Open pizza dough and unroll onto baking sheets or stones.

Spread 1/2 cup of pizza sauce onto each pizza dough, almost reaching the edges. Spread 3/4 cup of shredded cheese on each pizza. Spread 1/2 cup of spinach leaves on each pizza. Spread half of the vegetable mixture on each pizza. Sprinkle half the feta cheese on each pizza. Top the pizzas with the remaining 1/4 cup shredded cheese each.

Bake the pizzas at 425 degrees for 15-19 minutes or until crust is golden brown.

ESTIMATED NUTRITIONAL INFORMATION

6 servings

Amount per Serving

Calories – 514.7

Total Fat – 15.3 g

Saturated Fat – 7.0 g

Polyunsaturated Fat – 1.5 g

Monounsaturated Fat – 2.0 g

Cholesterol – 25.6 mg

Sodium – 1,410.7 mg

Potassium – 236.2 mg

Total Carbohydrate – 73.5 g

Dietary Fiber – 4.3 g

Sugars – 10.2 g

Protein – 22.1 g

White Turkey Chili

2010-03-03T09:09:00.003-06:00

*Adapted from "Saving Dinner" by Leanne Ely (p.99)

SERVES: 6
PREP TIME: 30-45 minutes

INGREDIENTS:
1 onion, chopped
2 cloves garlic, pressed
1 lb. ground turkey
salt & pepper to taste
1 can cannellini beans, drained
1 can corn with red and green peppers, drained
1 16-oz. jar salsa
1 15-oz. can tomatoes with garlic and onion

DIRECTIONS:
In a skillet, brown turkey, salting and peppering to taste. When turkey is almost browned, add garlic and onions and cook until translucent. Drain grease, if needed. Add the rest of the ingredients and heat until bubbly and completely heated through.

Serve with cornbread.

Crock Pot Corn Chowder

2010-02-24T21:25:00.003-06:00

*Adapted from "Saving Dinner" by Leanne Ely (p.72).

SERVES: 6

INGREDIENTS:
5 russet potatoes, peeled and cubed
2 uncooked chicken breasts, cut into bite-sized pieces
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained
2 Tbsp. butter
1 can chicken broth
1 1/2 cups evaporated milk
1 tsp. Kosher salt
pepper to taste
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder

DIRECTIONS:
In a crock-pot, add everything but the milk and cook on low for 8-9 hours. Add the evaporated milk and cook another 30 minutes, then serve.

Serve with grated cheddar cheese on top.

Roasted Baby Red Potatoes

2010-02-21T15:23:00.002-06:00

SERVES: 6
PREP TIME: 25-30 minutes

INGREDIENTS:
6 baby red potatoes
2 Tbsp. olive oil
1 Tbsp. seasoning salt
1 tsp. Italian seasoning
1 cup chicken broth

DIRECTIONS:
Cut potatoes into 3/4" cubes. Add all ingredients in a large skillet and mix to coat thoroughly. Cook on medium-high heat for 15 - 20 minutes, stirring regularly. Potatoes should just be soft to the touch when finished.

Chicken Balsamic

2010-02-21T15:16:00.003-06:00

SERVES: 6
PREP TIME: 30-45 minutes

INGREDIENTS:
3 Tbsp. flour
salt and pepper to taste
6 boneless, skinless chicken breast halves
1 Tbsp. olive oil
1 cup balsamic vinegar
1 cup chicken broth
1 tsp. rosemary, pressed

DIRECTIONS:
1. On a dinner plate, blend flour and salt and pepper. Dredge chicken and tap off any excess flour.
2. In a skillet, heat the oil over medium-high heat. Add chicken and brown quickly on both sides, about 2 minutes per side. Then add the vinegar and bring to a boil. Reduce the heat and let simmer until vinegar is reduced by about two-thirds.
3. Add the chicken broth and continue to simmer until the chicken is tender and fully cooked, about 10 minutes. Remove the chicken and keep warm. Add the rosemary and keep the sauce boiling unitl it's reduced some more, about another 10 minutes.
4. Serve with sauce spooned over the top.

Serving Suggestions: Roasted baby red potatoes and steamed green vegetables or green salad.

Healthy Ravioli Toss

2010-02-19T09:45:00.003-06:00

From Cooking Light Magazine, March 2010.

Serves: 6 (serving size: 1 1/2 cups pasta mixture and about 2 teaspoons cheese)

INGREDIENTS:
2 (9-ounce) packages refrigerated whole-wheat four-cheese ravioli
2 cups (2-inch) cut green beans (about 1/2 pound)
1/2 cup thinly sliced sun-dried tomatoes, packed without oil (about 6)
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 plum tomatoes, chopped (about 1 pound)
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

DIRECTIONS:
1. Prepare pasta according to package directions, omitting salt and oil. Add beans to pasta during last 5 minutes of cooking. Drain.
2. Combine sun-dried tomatoes and next 4 ingredients (through garlic) in a large bowl. Add pasta mixture, salt, and pepper; toss gently to combine. Top with cheese.

Vary the veggies you toss with the ravioli. Try a combo of bell peppers and sliced red onion, or tomatoes, garlic, and plenty of fresh herbs.

Easy Shredded Meat Tacos

2010-02-13T20:18:00.005-06:00

INGREDIENTS:
2-3 lb. pork or beef butt roast (most of the fat trimmed off, and cut into 2-3 smaller pieces)
1 can black beans, rinsed
3/4 cup chopped onion
1 can Rotel tomatoes (mild or medium)
1 pkg taco seasoning
1 tsp. cumin
salt & pepper
1 bottle of beer

DIRECTIONS:
Combine ingredients in order, in a medium-sized crock pot. Cook on high for 3 hours, then reduce heat to low for another 3 hours. When meat is tender enough to shred, pull out meat and shred with a fork, then return it to the crock pot on low until ready to serve.

Serve on tortillas with queso (white Velveeta cheese and Rotel) or shredded cheese, avocados or guacamole, and sour cream.

Easy Cream Cheese Appetizer

2009-12-14T09:10:00.003-06:00

Lots of sauces poured over a block of cream cheese make a great pairing with crackers for a super-easy appetizer.

Some of my favorite sauces:
Fischer Wieser Raspberry Chipotle Sauce
Fischer Wieser Blueberry Chipotle Sauce
Jalapeno Jelly

My favorite crackers to serve this appetizer with are Wheat Thins.

Enjoy!

Grown-Up Rice Krispies Treats

2009-12-14T08:53:00.004-06:00

PREP: 15 minutes

INGREDIENTS
3 Tbsp butter or margarine
5 cups miniature marshmallows
6 cups Rice Krispies cereal
1 cup sunflower kernels, pre-roasted and salted
1 cup dried cranberries

DIRECTIONS
1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal, sunflower kernels, and cranberries. Stir until well coated.
3. Using a buttered spatula or fingers, evenly press mixture into a 8x12" pan coated with cooking spray. Let cool for 15 minutes. Cut into 2" squares.

Sweet & Tangy Meatballs

2009-12-14T08:49:00.002-06:00

INGREDIENTS
30-40 meatballs (homestyle, not Italian-flavored)
1 jar grape jelly
1 jar chili sauce

DIRECTIONS
Place meatballs in a crock pot and pour jelly and chili sauce over the top. Heat on HIGH for 1 hour, stirring occasionally. Reduce heat to LOW for another 30 minutes, then maintain on LOW or WARM while serving.

These are a delicious, easy appetizer for parties!

Easy Pasta with Sausage & Broccoli

2009-10-19T14:51:00.003-05:00

*adapted from Real Simple, September 2009

PREP: 20 minutes
SERVES: 4

INGREDIENTS:
12 oz rigatoni (about 4 1/2 cups)
1 Tbsp olive oil
1 onion, sliced
6 oz fully cooked chicken (or turkey) sausage links, sliced
1 small head broccoli, cut into florets and stems sliced
1/4 cup grated Parmesan (1 oz)

DIRECTIONS:
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, stirring until browned, about 3 minutes. Add the onion and broccoli, stirring often, for 3 minutes. Add 1 1/4 cups water and simmer, covered, until the broccoli is tender, 5 to 6 minutes.
3. Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.

Not Your Mama's Meatloaf

2009-10-19T09:39:00.003-05:00

*adapted from allrecipes.com "Brown Sugar Meatloaf", this is a slightly healthier version

PREP: 20 minutes
COOK TIME: 1 hour
SERVES: 8

INGREDIENTS:
1/4 cup packed brown sugar
3/4 cup ketchup
1 pound lean ground beef
1 pound lean ground turkey
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
1 cup wheat bread crumbs
1 Tbsp Worcestershire sauce

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease a 2 1/2 quart baking dish.
2. Mix the brown sugar and ketchup in a small bowl. Spread 1/3 of the brown sugar and ketchup mixture in the bottom of the baking dish.
3. In a large mixing bowl, mix thoroughly all remaining ingredients. Scoop meat mixture into the baking dish and then top with the rest of the brown sugar and ketchup mixture.
4. Bake, uncovered, for 1 hour, or until juices are clear.

I recommend serving this with Denise's Mashed Potatoes.

Denise's Mashed Potatoes

2009-10-19T09:35:00.004-05:00

INGREDIENTS:
potatoes (whatever type you like to make mashed potatoes from)
cream cheese
garlic powder
onion powder
Italian seasoning
salt & pepper
butter
milk

DIRECTIONS:
Remove about half of the potato skins. Boil potatoes until soft. Drain and mash potatoes, adding the other ingredients to taste.

Enjoy lots of oohs and ahhs over your delicious mashed potatoes!

Gail's Bean Soup

2009-10-19T09:26:00.004-05:00

SERVES: 6-8

INGREDIENTS:
bean soup mix (~16-oz. pkg.; discard the seasoning pkg. in the bag)
1/2 - 3/4 lb. ham, diced
1 can stewed tomatoes
1 can whole tomatoes
*optional: add garlic, onion or onion powder, or pepper for additional flavor

PREP:
Soak beans overnight in a covered container.

DIRECTIONS (with a crock pot):
Combine all ingredients and add enough water to cover. Cook on high for at least 4 hours, or on low for at least 8 hours.

DIRECTIONS (without a crock pot):
Combine all ingredients and add enough water to cover. Bring to boil and then simmer for 3 hours.

I recommend serving this with cornbread!

Cucumber Tea Sandwiches

2009-09-27T15:00:00.003-05:00

SERVES: 8
PREP: 30 minutes

INGREDIENTS:
8 oz tub of cream cheese spread
16 slices of wheat, rye, or white bread
2 cucumbers, skinned and sliced very thinly

FLAVOR OPTIONS:
-use chive and onion cream cheese, or
-finely chop 1/4 cup fresh mint and mix with plain cream cheese, or
-finely chop 1/4 cup fresh dill and mix with plain cream cheese (this is my personal favorite)

DIRECTIONS:
Spread a thin layer of the cream cheese mixture of your choice on each slice of bread. Evenly distribute cucumber slices (1-2 thick) on 8 slices of bread. Use the other 8 slices of bread to complete the sandwiches, then slice off the crusts and cut each sandwich diagonally. Keep sandwiches chilled, but dry, and serve within 4-6 hours.

Chicken and Dumplings

2009-09-27T14:09:00.002-05:00

PREP: 1 hour, with pressure cooker
SERVES: 8

INGREDIENTS:
1 whole frying chicken
3 stalks celery, sliced
4 carrots, sliced
1/2 medium onion, chopped
2 cans cream of chicken soup
1/2 tsp parsley
1/2 tsp thyme
1 clove garlic
salt and pepper to taste
1/2 tsp Tabasco or Cholula sauce, optional
1/2 cup peas, optional
3 1/4 cups Bisquick mix
1 cup milk

DIRECTIONS:
Pressure cook the chicken with salt and pepper and enough water to cover 2/3 of the chicken for 30 minutes (time starts after pressure valve starts wobbling). Or, if not using pressure cooker, simmer partly covered for 2 hours. Cool and debone, reserving the broth and chicken and discarding everything else. Cut larger pieces of chicken into bite-sized pieces.

For the dumplings, mix Bisquick and milk to make a dry dough. Bring broth back to a slow boil and add in small spoonfuls of the dough. Allow to simmer for 5 minutes, then add chicken and all other ingredients and simmer, covered, for 10 more minutes. Add more water/broth, or simmer uncovered on low to allow to thicken, depending on desired consistency.

Katrina's Rhodes Sticky Buns

2009-09-15T09:25:00.004-05:00

PREP: 10 minutes (the night before)
COOK: 30 minutes
SERVES: 8-10 main dish servings

Original INGREDIENTS:
1 bag frozen Rhodes rolls (use only 20)
1 small box vanilla (NOT INSTANT) pudding
1/2 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans

Original DIRECTIONS:
Place rolls in a bundt pan. Melt butter and drizzle over rolls. Combine dry ingredients and sprinkle over all. Cover loosely with plastic wrap with room for rolls to rise. Let rise at room temperature over night. Bake for 30 minutes at 350 degrees. Let cool for 5-10 minutes then turn out onto a plate. Serve warm.

Denise's Modified INGREDIENTS:
1 bag frozen Rhodes rolls (use only 20)
3/4 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans (optional)
1 1/2 tsp. cinnamon

Denise's Modified DIRECTIONS:
Follow original directions except space rolls evenly in an 8x12" baking dish instead of a bundt pan. Bake for 25-30 minutes or until tops of rolls are golden brown.

Athene's Chocolate Covered Peanut Butter Crackers

2009-08-01T18:33:00.004-05:00

DIRECTIONS:
Spread peanut butter between pairs of Ritz crackers (or use store-bought peanut butter crackers). Dip them in melted chocolate or white chocolate and allow to cool on wax/baking paper.

Mmmmmm...yum!

These can easily be decorated with white chocolate that's been colored for holidays or special occasions.

Denise's Greek Pasta Creation

2009-08-01T18:15:00.003-05:00

This was a last-minute attempt to use some veggies I got at the farmer's market, after our stomachs' had already begun to growl. Thankfully, it was a huge success--both in flavor and easiness.

Prep: 20 minutes
Serves: 4-6 (or a nursing mom, her husband, a pregnant woman, and a 2-year-old)

INGREDIENTS:
3 zucchini
2 cups cut (in half) cherry tomatoes
1 small red onion, diced
2 tsp. minced garlic
1 container crumbled feta cheese
3 Tbsp. olive oil
2-3 cups frozen cooked shrimp
8-12 oz. wheat pasta (penne rigate or spiral)
1/2 tsp. oregano
salt & pepper to taste
*this would probably also go well with some black olives, although I didn't have any on hand

DIRECTIONS:
1. Start water to boil for pasta. While waiting for water to boil, chop vegetables and thaw shrimp under cold water. Cook pasta al dente according to directions.
2. In a large skillet, sautee zucchini, red onion, and garlic in 1 Tbsp. olive oil for 2 minutes. Add shrimp, tomatoes, oregano, salt, pepper, and the rest of the olive oil. Stir on medium heat for 3 minutes.
3. Drain pasta and toss into vegetables with feta cheese. Stir until cheese melts. Serve and enjoy!

Gail's Nilla Wafer Snacks

2009-07-09T08:28:00.002-05:00

INGREDIENTS:
Nilla wafers
banana
peanut butter

DIRECTIONS:
Top nilla wafers with peanut butter. Slice banana and place slices on top of wafers with peanut butter. Enjoy!

Neiman Marcus Chocolate Chip Cookies

2009-07-09T08:21:00.003-05:00

CREAM TOGETHER:
1 cup butter (2 sticks)
1 cup white sugar
1 cup brown sugar

ADD & MIX:
2 eggs
1 tsp. vanilla

ADD & MIX:
1 1/2 cups flour
2 1/2 cups oat flour (if you cannot find oat flour, put oats into a blender and grind until fine powder)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup nuts, finely chopped (optional)
2 cups chocolate chips (semi-sweet)

Roll into 1-inch balls and place on a cookie sheet. Bake at 375 degrees for 10 minutes or until slightly golden.

Thanks, Eryn, for passing along this recipe!

Rock Star Salad

2009-07-09T08:04:00.001-05:00

INGREDIENTS:
1. baby spinach OR spring mix lettuce
2. strawberries, cut up
3. craisins OR dried cherries
4. walnuts (crumbled by hand into smaller pieces or bought already crumbled, don't send them through your chopper b/c they'll be too small)
5. crumbled feta cheese
6. Brianna's "BlushWine vinaigrette" (pic of a strawberry on the bottle) OR "real French vinaigrette" (pic of an artichoke on the bottle) salad dressing -- you can see pics here: http://www.briannassaladdressing.com/products.html

DIRECTIONS:
Mix all ingredients in a large bowl and drizzle dressing on top right before serving. Toss a few times to make sure there's enough dressing and that it's mixed in well.

Any combination of the above ingredients, and you're going to have guests raving!

Chuy's (Copy Cat) Creamy Jalapeno Dip

2009-07-06T09:04:00.003-05:00

Prep: 5-10 minutes

INGREDIENTS
1 1/3 cups mayonnaise
1/3 cup buttermilk
1/3 cup chopped jalapenos (can buy in a jar, then drain the amount you need)
1/3 cup green chilies (1 sm. can)
1/4 cup cilantro leaf
1 (1 oz.) packet dry ranch dressing mix

DIRECTIONS
Mix ingredients in a blender or food processor, until smooth. If time permits, chill in the refrigerator for 2-4 hours to allow flavors to meld.
Serve with tortilla chips.

Jenn's Bacon Appetizer Crescents

2009-03-16T10:08:00.003-05:00

*adapted from Kraft Foods

INGREDIENTS:
1 pkg (8oz.) low fat cream cheese, softened
8 slices bacon, crisply cooked and crumbled
1/3 cup grated Parmesan cheese
1/4 cup onion, minced
2 tsp. dried parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

DIRECTIONS:
1. Preheat oven to 375 degrees. Mix all ingredients, except crescent rolls, until well blended; set aside.
2. Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut the dough lengthwise into 4 equal pieces. Roll up and place on baking sheet.
3. Bake 12-15 minutes or until golden brown. Serve warm.

Pumpkin Bread

2009-03-16T09:14:00.002-05:00

*adapted from allrecipes.com "Pumpkin Bread IV"

Serves: 36

INGREDIENTS:
3 cans pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves

DIRECTIONS:
1. Preheat oven to 350 degrees. Grease and flour 8 mini-loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine all other ingredients. Stir into the pumpkin mixture until well-blended. Divide the batter evenly between prepared pans.
3. Bake in preheated oven for 40 to 50 minutes. The top of the loaf should spring back when lightly pressed.

*This recipe originally called for "3 cups of canned pumpkin puree," but I mistakenly added "3 cans of pumpkin puree". The color was much richer than the picture on allrecipes.com, the pumpkin flavor was great, and the bread was very moist. In fact, I didn't realize I had made a mistake until I started typing this recipe on the blog.
**Know that if you make it with the "3 cups" like the recipe originally called for, that it'll only fill up 3 regular-sized loaf pans.

*adapted from allrecipes.com "Pumpkin Bread IV"

Kendall's Chocolate Chip Bars

2009-03-16T07:58:00.002-05:00

Yield: 20-24 small bars

INGREDIENTS:
2/3 cup margarine/butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2 cups flour
1 1/2 cups chocolate chips

DIRECTIONS:
Melt butter and mix with brown sugar. Add eggs and vanilla. Add baking powder, soda, salt, and flour. Add chocolate chips.

Grease a 9"x12" pan, then bake at 325 degrees for 30-33 minutes.

Katrina's Cinnamon Swirl Breakfast

2009-01-18T15:50:00.003-06:00

INGREDIENTS:
2 bags Pepperidge Farm Cinnamon Swirl Raisin bread
8 eggs
3 cups milk
2 Tbsp. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 cup brown sugar
1 cup chopped pecans
1/2 cup softened butter
1/2 tsp. cinnamon

DIRECTIONS:
Lay 6 pieces of cinamon swirl raisin bread in bottom of 9x13 baking dish. Layer 12 more pieces on top to create 3 layers. Mix eggs, milk, sugar, vanilla, 1/4 tsp. cinnamon, and nutmeg. Pour mixture over bread; cover and sit overnight in refrigerator. In the morning mix brown sugar, softened butter, pecans, and 1/2 tsp. cinnamon into a paste; then spread over top of casserole. Bake at 350 degrees for 40 minutes.

Any's Picadillo

2009-01-18T15:27:00.003-06:00

INGREDIENTS:
1 lb. ground beef with no fat
6 Spanish olives
2 small potatoes, diced small
2 Tbsp. of olive oil
1 1/2 tsp. salt (add more to taste, if desired)
1/2 tsp oregano
1 bay leaf
1 small can of tomato sauce
1/2 cup water
1/2 cup cooking or regular wine, divided
1/2 cup frozen peas, optional

DIRECTIONS:
Peel potatoes and dice them. Brown meat. Add potatoes, peas, olives, bay leaf, 1/4 cup wine, and tomato sauce. Stir constantly for about 3 minutes adding olive oil. Add salt and oregano. Bring heat completely down, almost to low. Cover pot. Cook for about 25 minutes; add the other 1/4 cup wine, then simer 5 more minutes. Let it cool for 5 minutes before serving.

Serve with white rice and black beans.

Strawberry Shortcakes

2009-01-18T15:02:00.002-06:00

Serves: 6

INGREDIENTS:
4 cups sliced strawberries
1/2 cup sugar
2 1/3 cups Bisquick mix
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
whipped cream or cool whip

DIRECTIONS:
Mix strawberries and 1/2 cup sugar, set aside. Heat oven to 425 degrees. Stir Bisquick, milk, 3 Tbsp. sugar, and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping.

Green Beans with Almonds

2009-01-18T14:54:00.002-06:00

Serves: 7

INGREDIENTS:
2 lbs. fresh green beans, washed and trimmed
2 slices bacon
1/4 cup sliced almonds

DIRECTIONS:
Remove both ends of beans, break in half, and wash thoroughly. Place in a large pot and add water 3-4 inches from the top. Add bacon and cook unitl tender. Remove bacon from cooking water and discard. Remove beans and place in a large bowl, add almonds, and toss. Serve hot!

*From allrecipes.com.

Rebekah's Chocolate Chip Cookies

2009-01-18T14:48:00.002-06:00

Yields: 3.5 dozen

INGREDIENTS:
2/3 cup shortening
2/3 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
3 cup flour
12 oz. pkg. chocolate chips

DIRECTIONS:
Heat oven to 350 degrees. Mix all ingredients thoroughly. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. (Use airbake cookie sheets for best results.) Bake 10-12 minutes or until light brown. Cool slightly before removing.

Chocolate Caramel Dessert

2009-01-18T14:35:00.002-06:00

INGREDIENTS:
1 box Devil's food cake
caramel topping
cool whip
toffee chips

DIRECTIONS:
Bake cake as directed on box. Once cooled, punch holes with a toothpick. Pour and smooth caramel topping on top. Once it soaks into the cake, top with cool whip and sprinkle with toffee chips.

Eryn's Ginger Molasses Cookies

2009-01-18T14:19:00.003-06:00

Serves: 2 dozen cookies

INGREDIENTS:
1/2 cup butter
1/4 cup sour cream
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt

DIRECTIONS:
Cream butter, sour cream and sugar. Add eggs and molasses. Mix in remaining ingrediens. Wet hands and roll inot 1-inch balls. Roll each ball in granulated sugar (to coat) and place on greased cookie sheet. Bake at 375 degrees for 8-10 minutes, or until light brown. Don't overbake.

Morgan's Oven-Fried Chicken Parmesan

2009-01-18T14:02:00.002-06:00

Serves: 4

INGREDIENTS:
4 chicken breasts
1 egg beaten
1 Tbsp. milk
1/2 cup Parmesan cheese
1/2 tsp. salt
1/4 cup flour
dash pepper
1 tsp. paprika
1/4 cup butter, melted

DIRECTIONS:
Preheat oven to 350 degrees. Dip chicken in egg/milk. Then dip in mixture of cheese and seasonings. Place in 12x8 baking dish Pour butter over chicken. Bake 1 hour.

Steal-the-Show Meatballs

2009-01-10T14:16:00.002-06:00

INGREDIENTS:
1 pkg. meatballs (not Italian-flavored)
1 jar chili sauce (found near ketchup)
1 jar grape jelly

DIRECTIONS:
Add all ingredients to a crock pot and cook on high for 1 hour, stirring occasionally. Reduce heat to low and cook another hour. Reduce to warm and serve with toothpicks.

Yankee Style Chili

2009-01-10T13:59:00.002-06:00

INGREDIENTS:
1 can Ranch style beans
1 can tomato soup
1 small green bell pepper, chopped
onion to taste, chopped
1 lb. ground beef or turkey
1 Tbsp. Worcestershire sauce
2 tsp. chili powder

DIRECTIONS:
Brown meat, onion, and pepper in large sauce pan. Drain. Add soup, Worcestershire sauce, undrained beans, chili powder, and 1-1.5 cups of water. Simmer until thickened.

Serve with Pampered Chef Cornbread.

Pampered Chef Cornbread

2009-01-10T13:57:00.002-06:00

INGREDIENTS:
2 pkgs. cornbread mix
2 eggs, slightly beaten
2/3 cup milk
1 11-oz. can Mexican-style corn, drained

DIRECTIONS:
Combine ingredients and mix well. Pour into 2 greased round pans or greased muffin tins. Bake at 350 degrees for 20 minutes.

Gail's Banana Bread

2009-01-10T13:53:00.003-06:00

INGREDIENTS:
1 stick margarine, softened
1 cup sugar
2 eggs
3-4 very ripe bananas, mashed
1 tsp. baking soda
2 cups flour
3/4 cup chopped pecans or walnuts, optional

DIRECTIONS:
Mix ingredients in order. Pour into greased and floured bread molds or greased muffin tins. Bake at 350 degrees for 1 hour, or until a toothpick comes out clean. (Less baking time required for muffins.)

Jalapeno-Glazed Pork Tenderloin

2009-01-10T13:49:00.002-06:00

Serves: 6

INGREDIENTS:
2 12-oz. pork tenderloins
1 10.5-oz. jar jalapeno jelly
2 Tbsp. dijon mustard
2 Tbsp. olive oil

DIRECTIONS:
Sprinkle pork tenderloins with salt and pepper and brown in hot oil in large skillet over medium-high heat. Transfer to a lightly greased 9x13 baking dish. Whisk together jelly and mustard, and our over pork tenderloins. Bake at 350 degrees for 20-25 minutes (or until internal temperature reaches 150-165 degrees), basting occasionally. Let rest 10 minutes; slice and serve with sauce from pan.

Jim's Authentic Spaghetti Carbonara

2009-01-10T13:24:00.002-06:00

Serves: 6

INGREDIENTS:
8 oz bag of spaghetti
half an onion, diced (about 1/2 cup)
2/3 lb. bacon, cut into 1/2-inch pieces
white wine
2 Tbsp. butter
1/2 cup Parmesan cheese
6 eggs
1 Tbsp. dried oregano

DIRECTIONS:
1. Cook pasta according to package.
2. Fry bacon and saute onion in a pan. Pour out half the grease and add in 1/4 stick of butter while bacon is almost cooked. When bacon is cooked, but not hard, add a 1/4 cup of wine and let it saute 5 minutes on low.
3. While bacon is cooking, scramble eggs in a large ceramic bowl (eventually the hot spaghetti will be put in this bowl and it will cook the egg.) Mix in the Parmesan thoroughly until it has a soupy consistency. Add oregano and mix.
4. Add 3 Tbsp. of white wine and simmer 2 more minutes. (There should be at least 1/4 cup grease/butter/wine mixture left to help coat the pasta.)
5. Pour bacon mixture and spaghetti into bowl of egg mixture. Stir gently until coated evenly. Salt to taste.

Serve while hot!

*By the way, I call this recipe "authentic" because my dad learned it from the mother of an Italian exchange student when he visited them in Italy.

Eryn's Turkey Meatballs

2009-01-10T13:19:00.004-06:00

Serves: 10-12

INGREDIENTS:
4 lbs. ground turkey
3 eggs
2 tsp. salt
3/4 tsp. pepper
1 small onion, chopped
3 Tbsp. olive oil
9 Tbsp. apple cider vinegar
1/2 cup sugar
8 Tbsp. soy sauce
2 large green peppers
2 15-oz. cans pineapple chunks

DIRECTIONS:
Mix turkey and eggs in large bowl. Roll into balls and place in crock pot. Cook on high for one hour. Then mix and add remaining ingredients. Let simmer all day, or at least for 4 hours.

Serve over rice.

Faster cooking alternative:
Instead of using a crock pot, place meatballs in a large saucepan and cook on medium until browned around outsides. Then add and mix in remaining ingredients. Simmer 20-30 minutes and serve. This option works best when recipe is halved.

Gail's Bean Soup

2009-01-10T13:16:00.002-06:00

INGREDIENTS:
bean soup mix (~16 oz. bag), ignore provided seasoning mix
ham, diced
1 can stewed tomatoes
1 can whole tomatoes
water

DIRECTIONS:
Soak beans overnight. Bring all ingredients to boil in a large pot and let simmer for 3 hours.

Hot Artichoke and Spinach Dip

2009-01-10T13:09:00.003-06:00

From allrecipes.com.
Prep: 40 minutes
Serves: 12

INGREDIENTS:
1 8-oz. package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp. dried basil
1/4 tsp. garlic salt
salt and pepper to taste
1 14-oz. can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease a small baking dish.
2. In a medium bowl, mix together everything except mozzarella cheese, artichoke hearts, and spinach. Gently stir in artichoke hearts and spinach.
3. Transfer mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Serve with pita chips (lightly broiled with olive oil and salt), tortilla chips, or crusty slices of French baguette.

Aunt Jan's Sugar Cookies

2009-01-10T12:36:00.003-06:00

*Please ignore the bites taken out of some of these cookies...Contessa obviously couldn't wait for me to take a picture before sampling them. They're just THAT good!

INGREDIENTS:
1 cup butter or margarine, softened
1 cup vegetable oil
2 cups powdered sugar (or 1 cup powdered and 1 cup granulated sugar)
1 tsp. vanilla
2 eggs, beaten
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cream of tartar, optional
4 1/2 - 5 cups flour

DIRECTIONS:
Preheat oven to 350 degrees. Mix margarine, oil, and all sugar. Then add vanilla and beaten eggs. Mix well. Soft dry ingredients and add to sugar mixture. Dough will be very soft.

Options:
1. Roll into small balls and roll in sugar/cinnamon mixture. Press down lightly witha glass on ungreased cookie sheet.
2. Chill dough for 30 minutes. Roll out 1/4-inch thick, cut out with cookie cutters; ice/sprinkle after baking.
3. Use cookie press.

Bake until very lightly golden. (8 minutes?)

Morgan's Wild Rice Salad

2009-01-10T12:29:00.002-06:00

Serves: 6

INGREDIENTS:
1 cup wild rice
2 3/4 cups boiling water
salt & pepper
3/4 cup walnuts
2 large seedless oranges (or 1-2 cans Mandarin orange slices)
2 Tbsp. red wine vinegar
1/4 cup fresh orange juice
1 tsp. grated orange zest
3 Tbsp. olive oil
1 Tbsp. walnut oil
2 Tbsp. chopped fresh Italian parsley

DIRECTIONS:
Boil water, lower heat, cover and cook rice 40 minutes. Remove, drain, and let cool. Preheat oven to 350 degrees. Spread walnuts on baking sheet and bake until golden, 5-8 minutes. Remove and let cool; chop coarsely. Slice oranges and set aside. In another bowl whisk together vinegar, orange juice, zest, oils and salt/pepper to taste. Add walnuts and parsley to cooled rice. Pour the dressing and toss to mix. Arrange oranges around the edges of dish.

Dempsey Jell-O Squares

2009-01-10T12:19:00.002-06:00

Serves: 1-2 dozen (1-2 jello squares each)

INGREDIENTS:

3 small (3 oz) boxes of jello

4 Knox packages (one box has 4 packages)

DIRECTIONS:
Pour 2 cups of cool water into a bowl. Sprinkle all the Knox packages into the water. Then add the boxes of jello. Now add 2 cups of boiling water. Stir mixture for about 2 minutes to make sure jello is dissolved. Pour into a 9x13 dish and put into the refrigerator for about 2 hours to jell. Cut up and serve.

Gail's Spiced Tea

2009-01-10T12:16:00.001-06:00

INGREDIENTS:

2 cups of Tang

1 cup of instant tea

1 cup of sugar

1 teaspoon of ground cloves

1 teaspoon of cinnamon

DIRECTIONS:
Use 3 Tablespoons of mixture per cup of hot water.

Speedy Chicken Stir Fry

2009-01-10T12:10:00.003-06:00

From kraftfoods.com.

Serves: 4
Prep: 25 minutes

INGREDIENTS:

8 oz. angel hair pasta (capellini), uncooked

2 cups small broccoli florets

1 lb. (or 3 large) boneless skinless chicken breasts, cut into thin strips

1/2 cup KRAFT Asian Toasted Sesame Dressing

2 Tbsp. soy sauce

1/4 tsp. each: ground ginger, garlic powder, crushed red pepper

1/3 cup chopped PLANTERS Dry Roasted Peanuts

DIRECTIONS:

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.

*Instead of broccoli, substitute whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, for the broccoli.

Erica's Italian Pasta Bake

2009-01-10T11:59:00.004-06:00

Serves: 6

INGREDIENTS:
2 Tbsp. olive oil
12 oz. hot or mild Italian sausages (use turkey sausages for a healthier alternative)
3 sweet peppers (assorted colors)
1 large onion, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
1 jar tomato-basil pasta sauce
1 can Italian-seasoned diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
12-16 oz. penne or other small tube-shaped pasta
1 1/2 cups grated Fontina or mozzarella cheese
1/3 cup freshly grated Romano or Parmesan cheese

DIRECTIONS:
1. Prick skins of sausages with a fork. In a Dutch oven or large saucepan, heat 1 Tbsp. of the oil over medium-high heat; cook sausages for 5 minutes or until browned on all sides. (Sausages will not be cooked through.) Remove from pan, cut into slices and reserve.
2. Add remaining oil to pan. Add peppers, onion, garlic, basil, and oregano; cook, stirring often, for 7 minutes or until softened.
3. Return sausage slices to pan along with jar of pasta sauce and canned tomatoes. Bring to a boil; reduce heat to medium-low; cover and simmer, stirring occasionally, for 20 minutes. Adjust seasoning with salt, if necessary.
4. Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm. Drain well. Add the pasta to the sauce in Dutch oven (or layer/mix into a large baking dish) and stir gently to combine.
5. In a bowl combine Fontina and Romano cheese; sprinkle over the top of casserole. Bake uncovered, at 350 degrees for 30-35 minutes or until cheese is melted and lightly colored.

Asian Lettuce Wraps

2009-01-02T17:04:00.004-06:00

Prep: 20 minutes
Serves: 4
Ready in: 35 minutes

INGREDIENTS:
16 Boston Bibb or butter lettuce leaves
1 lb. lean ground beef or turkey
1 Tbsp. cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 Tbsp. soy sauce
1/4 cup hoisin sauce
2 tsp. minced pickled ginger
1 Tbsp. rice wine vinegar
Asian chile pepper sauce (opt.)
1 8-oz. can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 tsp. Asian (dark) sesame oil

DIRECTIONS:
1. Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in oil. Add the onion and saute 3 minutes, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just beginning to wilt, about 5 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture int eh center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito. Have napkins ready, it can be a bit messy.

Strawberry Fruit Dip

2009-01-02T17:02:00.003-06:00

Serves: 10

INGREDIENTS:
1 8-oz. tub of strawberry cream cheese spread
1/2 cup chopped strawberries
1/4 tsp. grated lemon peel
2 tsp. lemon juice

DIRECTIONS:
Mix all ingredients in medium bowl. Cover and refrigerate at least one hour for flavors to blend. Serve with assorted cut fresh fruit.

Texas Two-Step Soup

2009-01-02T16:48:00.003-06:00

Serves: 8
Prep: 15 minutes
Cook time: 20-25 minutes

INGREDIENTS:
1 1.61-oz. pkg. brown gravy mix
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. ground cumin (opt.)
1 tsp. dried minced onion
1/2 tsp. garlic salt
10-12 tortilla chips, crushed
2 cups wagon wheel pasta, uncooked
1/2 lb. ground beef or turkey, browned
7 cups water
1 15-oz. can corn with red and green bell peppers
1 16-oz. can crushed tomatoes

DIRECTIONS:
Brown ground beef or turkey in large saucepan. Add gravy mix, chili powder, oregano, cumin, minced onion, garlic salt, tortilla chips, pasta, and water. Heat to boiling. Stir in cans of corn and tomatoes. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender, stirring occasionally.

Serve with: tortilla chips, sour cream, and grated Monterey Jack cheese

Hash Brown Strata

2009-01-02T16:40:00.002-06:00

Prep: 15 minutes
Bake: 40 minutes
Serves: 6, main-dish servings

INGREDIENTS:
nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey ham (about 2 oz.)
1/3 cup evaporated fat-free milk
2 Tbsp. all-purpose flour
2 8-oz cartons refrigerated egg product
1/2 cup shredded reduced-fat cheddar cheese (2 oz.)
1 Tbsp. snipped fresh basil (or 1/2 tsp. dried basil, crushed)
1/4 tsp. black pepper

DIRECTIONS:
1. Preheat oven to 350 degrees F. Lightly coat a 2-qt. square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey ham. Set aside.
2. Stir milk gradually into flour in a medium bowl. Si tr in egg product, half the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.
3. Bake in preheated oven for 40-45 minutes or until knife comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes.

Make-ahead tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 ours. Before serving, remove cover and bake as directed above.

*From Better Homes & Gardens

Aunt Jan's Peppermint Pound Cake

2009-01-02T16:36:00.002-06:00

INGREDIENTS:
1 cup shortening
2 cups sugar
4 large eggs
1 tsp. peppermint extract
1 tsp. butter flavoring
1/2 tsp. red color
1/2 tsp. salt
3 cups flour
3/4 cup buttermilk
1 tsp. soda
1 Tbsp. vinegar
1/4 cup crushed peppermint candy

DIRECTIONS:
Preheat oven to 325 degrees. Cream shortening and sugar. Add eggs, one at a time. Mix well. Add peppermint extract, butter flavoring, and red food color (or add last and swirl through batter), and salt. Alternate flour and buttermilk. Mix soda and vinegar in small bowl then add to above mixture. Blend well. Fold in crushed peppermint candy. Pour into a bundt pan, greased and floured. Bake at a325 degrees for 1 hour and 10 minutes or until toothpick comes out clean. Do not overbake.

Serve with cool whip with crushed peppermints mixed in.

Rebekah's Peanut Broccoli Salad

2009-01-02T16:31:00.003-06:00

INGREDIENTS:
3 med-sized bunches broccoli, chopped to bite size
1/2 chopped red onion
1 1/2 cup craisins
1/2 cup salty peanuts
1 1/2 cup light mayo
1/2 cup sugar
1 Tbsp. vinegar
salt & pepper (optional)
1/2 lb. real bacon, fried and crumbled (optional)

DIRECTIONS:
Mix together mayo, sugar, and vinegar until smooth. Mix with other ingredients (4 hour max before serving so peanuts do not get soggy). Serves enough to share at a barbeque.

Katrina's Nutty Cole Slaw

2009-01-02T16:27:00.003-06:00

1/2 cup slivered almonds
1/2 cup sunflower kernels
1 Tbsp. butter
6 Tbsp. rice vinegar
1/4 cup sugar
1 tsp. salt
1 tsp. ground pepper
3/4 cup salad oil (may use less if desired)
8-cup package shredded cole slaw
1/2 cup sliced green onions (or sub. a little onion powder)
2 3-oz. packages of ramen noodles, broken

DIRECTIONS:
Saute almonds an sunflower kernels in butter in skillet for 2-3 minutes. Drain. Combine rice vinegar, sugar, salt, pepper and oil in a bowl. Mix well. Toss almond mixture, cole slaw mix, green onions, and ramen noodles in salad bowl. Add the ramen when you are about to serve it to reduce the chance of soggy noodles.