Tuesday, December 29, 2009

Thanksgiving Punch

Thanksgiving Punch
Courtesy of: MyRecipes.com

Stir 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar and 1 1/2 cups water in a saucepan over medium heat until sugar dissolves. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Let cool and strain. Mix syrup with 4 cups pomegranate juice (I used cranberry pomegranate juice), 4 cups pineapple juice and 6 cups ginger ale. Serve over ice.

Serves 8.
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Sunday, October 25, 2009

Honey Lemon Chicken

Honey Lemon Chicken
Courtesy of My Recipes.com

4 (4 ounce) boneless, skinless chicken breast halves
2 tablespoons butter
2 tablespoons honey
1 lemon, thinly sliced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
Salt and Pepper

Preheat oven to 375 degrees. Place chicken breast half between two sheets of wax paper. Pound the meat until evenly flattened. Repeat on all remaining chicken breasts.

Melt butter with honey in a small saucepan over medium-low heat. Stir until melted and blended. (I did mine in the microwave.)

Arrange chicken in a baking dish large enough to hold all chicken in a single layer. Season with salt and pepper to taste on both sides. Pour warmed honey mixture over chicken and place lemon slices on top.

Cover baking dish loosely with foil and bake until chicken is opaque and firm to the touch, about 20 minutes.

Spoon juices from bottom of baking dish over chicken and lemon several times. Sprinkle chicken with rosemary.
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Monday, October 19, 2009

Rainbow Cake

Rainbow Cake
Courtesy of Mckmama's blog and Tasty Kitchen
2 boxes white cake mix (I used butter cake mixes)
Food Coloring (I used the liquid, but next time I'll get the gel colors)
4 packages (8 oz) cream cheese
1 cup butter
5-6 cups powdered sugar
1 tablespoon vanilla
Mix one box of the cake mix according to the package instructions. Separate the batter into three even bowls - I used a 1/2 cup measuring cup to separate evenly and ended up with about 1 1/2 cup of batter per layer.
Mix each bowl with the food coloring for the desired layer - making purple, blue and green first. Bake the cakes in round pans according to the package instructions, but make sure you check them about 10-15 minutes before it is supposed to be finished baking. With less mix in each pan, they cook faster.
Repeat for the remaining colors - yellow, orange, and red. You will have 6 layers of different colors.
(I used store bought frosting for this first time... but next time I will attempt to make this frosting instead)
For the frosting, mix together softened (room temperature) butter and softened (room temperature) cream cheese until well combined. Add vanilla. Combine. Slowly add in powdered sugar.
After the 5th cup of powdered sugar, taste the frosting and see if you like it sweeter. Use 5 if you like it less sweet or 6 if it isn't sweet enough.
To assemble the cake:
Try to level each layer of the cake with a large bread knife. For the rainbow cake especially, if all the layers are level, they they will evenly display when you cut into it. (I didn't do this, and no one gasped that the layers weren't even - if they even noticed.)
Start with the purple layer first. Put the purple layer on your cake stand or plate. Add enough frosting to cover the layer and some to spill over the edges, anywhere from 1/2 to one cup of frosting. Run the flat, straight side of the knife around the cake to smooth out the edges.
Add blue layer of the cake. Put frosting in the middle, start spreading out frosting with the flat, straight side of the knife so that it coversthe cake and falls out over the edges. Then run your knife around the outside edge of the cake to smooth out the sides.
Put the cake into the fridge for at least 2 hours (I only did about an hour) or freeze for 1 hour.
Repeat with the green layer, then the yellow layer.
Put the cake into the fridge for at least 2 hours or freeze for one hour. (Again - only an hour)
Repeat with the orange layer, and then the red.
Cover cake with frosting and run the flat, straight edge of a knife around the edges to smooth out the frosting.
It is important to freeze or refridgerate the cake between layers for a couple of reasons. The cake can get really heavy by the time you add the 4th, 5th, and 6th layers, but if it is somewhat frozen at this point, it will not get smooshed, or crushed. Also, it is much easier to frost the cake when it is solid, or not wobbling.
Once you have finished frosting the cake, add any decorations or words that fit your occasion.
I served this at our church family game night - and it was a BIG hit with the kids!
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Thursday, October 8, 2009

Chicken Marsala Pasta Toss

Chicken Marsala Pasta Toss
Courtesy of Lauren's Kitchen

Half a box of rotini
2 tsps olive oil
1/2 cup sliced green onions
1 1/2 cups sliced button mushrooms
1 1/2 cups cooked chicken, cut into cubes
Salt & Pepper to taste
2 tbs. butter
2 tbs. flour
3/4 cup low-sodium chicken broth
1/2 cup dry marsala wine

Bring a pot of water to a boil and cook pasta to al dente. Drain and set aside.

Heat 1 tsp. olive oil in a large skillet, cook green onions and mushrooms until tender, about five minutes. Season with a pinch of salt. Remove from skillet and set aside.

Add remaining olive oil to skillet and add chicken. Season with salt and pepper, stirring until just warmed through, about 3 minutes. Remove chicken from pan and set aside.
Note: John thinks that this would be good with some olives added to the dish... and I think that some sauteed spinach would be really good too.
Melt butter in skillet and add flour, stirring to form a roux. Cook for one minute. Slowly add chicken broth and wine, stirring constantly. Simmer sauce until bubbly and thickened. Add chicken and veggies to the sauce and heat through. Add sauce mixture to pasta and toss to combine. Garnish with additional green onion strips, if desired.
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Wednesday, October 7, 2009

Cinnamon Pecan Bundt Rolls

Clearly we enjoyed most of this before the picture was taken... it was THAT good!
Cinnamon Pecan Bundt Rolls
Courtesy of the Cypress Family Fellowship Recipe Party 2009
2 cans of big flaky biscuts
1 cup of pecan chips
1 1/2 cup sugar
2 tablespoons cinnamon
1/2 cup raisins
1 stick of butter, melted
1 package of cream cheese
Take the biscuts and cut them in half. Put a piece of cream cheese in half of each biscut peice and fold it over and pinch the seams closed. Mix sugar, cinnamon, pecans, and raisins. Dip the biscut pieces in the melted butter, then dip into the sugar mixture, and place in a greased bundt pan.
Bake at 350 degrees for 30 minutes or until all the bread is cooked.
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Tuesday, October 6, 2009

Fennel Seed Turkey Muffin & Fat Free Tzatziki Sauce

Fennel Seed Turkey Muffins & Fat Free Tzatziki Sauce
Courtesy of the Cypress Family Fellowship Recipe Party 2009

Fennel Seed Turkey Muffins

2 pounds extra lean ground turkey
2 egg whites
2 tablespoons fennel seeds
juice of 1/2 a lemon
2 teaspoons salt
2 teaspoons Greek seasoning
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat oven to 350. Stir all ingredients together. Weigh 2 ounces of mixture per muffin cup - you will want a mini muffin tin for this recipe. Cook in oven for 20 minutes. This should yield 15-16 muffins.

Fat Free Tzatziki Sauce

16 ounces fat free Greek yogurt (plain)
2 cucumbers, peeled and diced
1 tablespoon olive oil
juice from 1/2 lemon
salt and pepper to taste
1 tablespoon chopped dill
3 garlic cloves

In a food processor or blender, combine all ingredients until well combined. Refridgerate for at least one hour for the best flavor.
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Monday, October 5, 2009

Homestyle Turkey Meatloaf

Homestyle Turkey Meatloaf
Courtesy of the Cypress Family Fellowship Recipe Party 2009

2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15 ounce) can great northern beans, drained
1 1/4 pounds extra lean ground turkey
2 large eggs
1/2 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard, plus extra for dipping

This healthy alternative to the typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side for extra flavor.

Chop onions and mushrooms, and set aside. Heat the oven to 375 degrees. Lightly coat a loaf pan with cooking spray.

In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt and pepper. Reduce heat to medium-low and cook; stiring occasionally, for 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.

In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands or the dough hook of a stand mixer to combine. Form into a loaf and place into the prepared pan. Stir together mustard and remaining 2 teaspoons of the Worcestershire sauce and set aside.

Bake meatloaf on the middle rack of the oven for 50 minutes. Remove from the oven and brush with the mustard and Worcestershire sauce mixture. Return to the oven and continue baking 10-15 minutes longer, or until a thermometer inserted into the middle of the meatloaf registers 170 degrees. Let meatloaf stand for 5 minutes before serving. Serve with additional Dijon mustard on the side.

This would be great with a salad, and maybe some sauteed spinach.
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Sunday, October 4, 2009

Red Velvet Cake Balls

Red Velvet Cake Balls
Courtesy of Bakerella
1 red velvet cake mix
1 can cream cheese icing
1 package white melting chocolate
wax paper
Make the cake mix according to the package instructions. Let cool - I let mine cool overnight.
Crumble the cake into a large mixing bowl. Mix the cake crumbles with the icing until completely incorporated. Place into the refridgerator for 30 minutes to an hour.
Roll cake mixture into balls - I used a small cookie scoop to get my balls to be roughly the same size. Place on a cookie sheet - once all the balls are formed - place in the freezer for another 30 minutes to an hour.
Melt the white melting chocolate - put all the pieces into a medium bowl, and heat in the microwave. I melt my chocolate for a minute and a half, stir, and then continue heating in 30 second increments until completely smooth.
Dip the cake balls into the chocolate and completely coat them. Lay them on a piece of wax paper until cooled and completely hardened.
Note - these can be made in any variation you like - you could do carrot cake balls, chocolate cake balls, funfeti cake balls... the sky is the limit!
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Saturday, October 3, 2009

Mixed Up Cereal Treats

Mixed Up Cereal Treats
Inspired by a recipe found on Tasty Kitchen

1 stick butter
1 large bag of mini marshmallows
2 cups Rice Krispies Cereal
2 cups Captain Crunch Cereal
4 cups Fruit Loops Cereal
2 cups Honey Smacks Cereal

Melt the butter in a large stock pot, add in the marshmallows and stir until completely melted. Mix in all of the cereal and stir to coat with the melted marshmallow mixture. Pour into 2 9x13 inch pans... or at least mine took two pans. Allow to cool and then cut into squares.
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Pretty in Pink Treats 2

Pretty in Pink Treats 2
Inspired by Summer Brown

1 stick of butter
6 cups of mini marshmallows
6 cups of Rice Krispies Cereal
2 packages of white melting chocolate (also can be called almond bark)
1 jar of pink sparkling sugar (found locally at HEB)
Wax Paper

Melt the butter, add in the mini marshmallows and stir until melted. Stir in the Rice Krispies Cereal until combined. Pour into a 9x13 inch pan. Spray your hands with cooking spray, and mash the mixture into the pan until it is compact. This will help when it comes time to cut them.

Allow them to cool - I left mine over night. Cut into small squares. Line your counter top with wax paper.

Melt 1 package of the white melting chocolate in the microwave. I did 1 1/2 minutes at first, and then 30 second incriments until completely smooth. Dip each treat square into the melted chocolate and lay out on wax paper. After each treat is dipped and placed on the wax paper - I sprinkled it with the sparkling sugar. You want to do this while the chocolate is still warm so that the sugar will stick to the chocolate.

I made these for my friend Natalie in honor of her new baby, Addison... but you can make them for any occasion. At our HEB they had the sparkling sugar in: orange, yellow, blue, green, purple, clear, red, pink, and a rainbow mixture. You could also use a raw sugar form, that might give you a brownish color as well - and they might have had that too.

So with that color pallet - you could make these for sporting events and a whole host of holidays. You probably could find sparkling sugar in other stores in an even wider selection of colors and shades.
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Pretty In Pink Treats 1

Pretty in Pink Treats 1
Inspired by Jenn Irwin

1 stick butter
6 cups mini marshmallows
6 cups Rice Krispies Cereal
1 bag pink M&M's

Melt the butter and add the marshmallows - stir until melted. Stir in the Rice Krispies Cereal and the M&M's. Stir as little as possible because the M&M's will start to melt and break apart. Pour the mixture into a 9x13 inch pan. Spray your hand with cooking spray and mash the mixture down into the pan to compact the treats so that they'll stay together better when you cut them.

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Friday, October 2, 2009

Chocolate Sprinkle Rice Crispy Treats

Chocolate Sprinkle Rice Crispy Treats
Courtesy of... I don't remember, but I know I didn't come up with it on my own...
6 cups Rice Krispies Cereal
1 bag mini marshmallows
1 stick butter
1 bag semi-sweet chocolate chips
rainbow sprinkles
Melt the butter, add the marshmallows stir until they melt into the butter. Mix in the Rice Krispies until coated.
Coat your hands with cooking spray, get a handful or so of the rice crispy treat mixture and form into an oblong shape. (I might have been going for eggs because I think I made these around Easter... but they didn't form eggs exactly) Lay them out on wax paper to cool.
Melt the semi-sweet chocolate chips over a double boiler or in the microwave. (If you use the microwave - I recommend melting them in 1 minute incriments stiring before heating again.
Dip the ends of the rice crispy treats into the chocolate and while it is still hot - sprinkle on the rainbow sprinkles. If you wait too long and the chocolate isn't melted - the sprinkles won't stick very well.
Enjoy! You could make all sorts of variations of this... like for Halloween, use white chocolate and orange sprinkles... for Christmas, white chocolate and red & green sprinkles... let your imagination go wild.
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Sausage Balls

Sausage Balls
Courtesy of the Cypress Family Fellowship Recipe Party 2009

1 pound regular ground sausage
1 pound mild ground sausage
4 cups bisquick
1 pound grated cheddar cheese

Lightly brown meat - do not drain. Add bisquick and cheese to sausage - mix with hands. Form desired size balls of the mixture and place on an ungreased cookie sheat. Bake at 350 degrees for 15-25 minutes. Sausage can be replaced with venison.

When we've made these in the past at our house - we've never browned the sausage before hand - we just mix it all raw and bake until it is all done. You can probably do it either way and be just fine...
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Thursday, October 1, 2009

Pumpkin Bars

Pumpkin Bars
Courtesy of the Cypress Family Fellowship Recipe Party 2009
4 eggs, beaten
1 1/3 cup granulated sugar
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 (3 ounce) cream cheese, softened
3/4 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1 cup oil
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground ginger or nutmeg
1/4 cup butter, softened
2 cups powdered sugar
Preheat oven to 350 degrees. Beat together eggs, pumpkin, granulated sugar, and oil until well blended. Add the flour, baking powder, baking soda, salt, cinnamon, and the ground ginger or nutmeg. Mix until smooth, then spread batter in an ungreased 10x15 inch baking pan (or for fluffier version 9x13 inch pan). Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
For the frosting, beat together the cream cheese, butter and vanilla extract until light and fluffy. Add the powdered sugar and beat until smooth. Spread the frosting over the cake and then cut into 24 squares.
You can decorate the squares with your favorite shapped fall candy... pumpkins or even candy corn would work... use your imagination!
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Wednesday, September 30, 2009

Tomato Basil Soup

Tomato Basil Soup
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 large can tomato juice (46 ounces)
2 cans whole tomatoes
1 pint whipping cream
1 package fresh basil - to taste
1 stick butter

Blend all ingredients in a blender. Add the stick of butter, heat and serve.

When we had it at the recipe party - it had been heated in a crockpot for several hours. You could also throw this together and heat it quickly if you were in a hurry.

This was served with the Garlic Cheese Croutons from the previous post as a garnish.
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Garlic Cheese Croutons

Garlic Cheese Croutons
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 loaf sourdough bread cut into bite sized squares
olive oil
garlic powder
parmesan cheese

Place bread pieces in a large flat pan, drizzle with olive oil, garlic powder, and parmesan cheese. Stir and place in 200 degree oven for at least 1 hour or until golden brown. Stir every 15 minutes. Place in an airtight container until use.
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Tuesday, September 29, 2009

Quick and Easy Fruit Salad

Quick and Easy Fruit Salad
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 can peach pie filling
1 can (tall) pineapple tidbits, drained
1 can (tall) mandarin oranges, drained
1 can (tall) peach chunks, drained
2-3 bananas, sliced
2 apples, in bite sized pieces
1 large carton frozen strawberries
fresh fruit powder

Defrost strawberries. Cut up the peaches in the pie filling. Add all other fruits and mix together. Add strawberries and sprinkle with the fruit powder. Stir and serve cold.

I think the addition of some chopped pecans or walnuts would be lovely with this... and maybe a little whipped cream. It's perfect as it is, but if you want to dress it up - those are my suggestions.
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Easy Shrimp Dinner

Easy Shrimp Dinner
Courtesy of the Cypress Family Fellowship Recipe Party 2009

2 cups chopped onion
4 cups chopped celery
3 large bell peppers, chopped (Red, Yellow, Orange or Green - your choice)
2-3 cloves garlic, minced
1/4 cup olive oil
1 1/2 cups uncooked rice
1 pound shrimp, peeled and deveined (you could use chicken or pork if you'd like)
Seasoning of your choice

Cook rice according to package instructions.

Sautee onion, celery and bell peppers in olive oil and garlic, season to taste. When vegetables are tender put shrimp in and cook for 3-4 minutes or until done. Serve the shrimp and vegetables over the rice.
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Monday, September 28, 2009

Dump Cake

Dump Cake
Courtesy of Cypress Family Fellowship Recipe Party 2009

2 cans of fruit flavored pie filling (you could use your choice: apple, blueberry, strawberry, blackberry, cherry, peach... the possibilities are limitless)
1 white, yellow or lemon flavored cake mix
1 stick butter

Put the pie filling in the bottom of a 9x13" pan. Add the dry cake mix on top of the pie filling, spread it evenly over the fruit. Put pats of butter over the top of the cake mix. Bake at 350 for approximately 20 minutes or until lightly browned.

Cool and serve with ice cream or whipped cream. (I had this as a kid warm with ice cream over it... it is really rich, but very good!)
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Sweet and Crunchy Broccoli Salad

Sweet and Crunchy Broccoli Salad
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 package Ramen Noodles, broken up into pieces (without seasoning packet)
4 tablespoons butter
1 cup pecans
1 bunch romaine lettuce, in bite sized pieces
1 stalk broccoli, chopped

1/4 cup red wine vinegar
1/2 cup oil (vegetable or canola)
1/2 cup sugar
1 1/2 teaspoon soy sauce
salt & pepper to taste

Saute noodles and nuts in butter until lightly browned. (Add the nuts to the pan a few minutes after the noodles) Cool on a paper towel. Mix together with the lettuce and broccoli. Add dressing just before serving.
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Sunday, September 27, 2009

Creamy Jalapeno Dip

Creamy Jalapeno Dip
Courtesy: Cypress Family Fellowship Recipe Party 2009

1 cup sour cream
1 cup mayonnaise
1/4 cup milk
3 chopped jalapenos (leave the seeds in 1 for mild, 2 for medium, 3 for hot)
1 bunch chopped cilantro
juice of 1 lemon
3 chopped garlic cloves
1 packet ranch dressing mix (dry)

Put all ingredients in a blender and mix. Serve with tortilla chips.
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Cheesecake Crepes

Cheesecake Crepes
Courtesy of the Cypress Family Fellowship Recipe Party 2009

3 eggs, beaten
2/3 cup flour
1/2 teaspoon salt
3/4 cup milk

8 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup heavy whipping cream, whipped

Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter into hot, lightly greased skillet. Cook on one side only until the underside is lightly browned. Set aside to cool, and repeat until all the batter is used.

Combine cream cheese, sugar, milk and vanilla; mixing until well blended. Fold in the whipped cream. Fill each crepe with approximately 3 tablespoons of the filling mixture. Roll up.

Top the crepes with your choice of fresh fruit, chocolate or any flavor of jam for serving. I also think that you could toss some nuts on top when serving as well for a little crunchy texture. (We had fresh blueberries and strawberries with additional whipped cream - it was HEAVENLY!)
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Saturday, September 26, 2009

Homemade Granola Bars

Homemade Granola Bars
Courtesy of the Cypress Family Fellowship Women's Recipe Party 2009

You can get at least 20 good-sized bars from this recipe, which is about the equivalent of 3 boxes of Quaker Chewy Granola Bars. So even though butter and honey are on the pricey side, this still works out to be nicely frugal. Cost: $2.50-$3.00

4 1/2 cups rolled oats
1 cup whole wheat flour, or spelt
1 teaspoon baking soda
1 teaspoon vanilla
1 cup butter, softened
1 cup honey
1 cup of your choice of add-ins

mini semi-sweet chocolate chips (or 1/4 cup cocoa powder)
chopped walnuts or pecans (any nut would do)
dried fruit
sunflower seeds
**1/2 cup peanut butter in place of 1/2 cup butter and 1/2 cup honey (add a little water if the peanut butter makes it too thick.

Lightly butter a jelly roll pan (or 9x13" pan, but this makes them really thick).

In a large mixing bowl, combine butter and honey. Add all ingredients EXCEPT add-ins. Beat hard until combined. Stir in the add-ins. Press mixture into pan - really jam it in there so the bars won't fall apart. (You can use your hands)

Bake at 325 degrees for 25 minutes or until golden brown.

Let cool for at least 10 minutes before cutting into bars. It is important to cut at this point; later, they will be too hard to cut. Let bars completely cool in the pan before removing to serve them.

Store in any tightly sealed container or freeze them right away to preserve the best flavor.
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Citrus Grilled Shrimp

Citrus Grilled Shrimp
Courtesy of dLife.com
1/3 cup fresh lime juice
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 cup orange juice
1 tablespoon minced garlic
2 pounds raw shrimp, peeled
In a small glass or stainless steel bowl, combine the lime juice, honey, soy sauce, Worcestershire sauce, orange juice, and garlic.
Add the shrimp and marinate for 15 minutes. (We think that it could benefit from 30 minutes in the marinade)
Grill the shrimp on hot coals or broil in the oven for several minutes on each side or until done. Serve.

We served with a small salad and some rice pilaf... but you could do just about anything. These would be great on top of a salad too.
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Sunday, September 20, 2009

Chicken in Mustard Sauce

Chicken in Mustard Sauce
Courtesy of Pouch Friendly.com

4 boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped (I used ground thyme instead)
Juice of 1 lemon
salt and pepper
2 tablespoons extra-virgin olive oil
3/4 cup chicken stock or broth
3 heaping tablespoons dijon mustard
3 heaping tablespoons sour cream

Season the chicken with the thyme, lemon juice, salt, and pepper.

Heat a large non-stick skillet over medium-high heat with the olive oil. Add the seasoned chicken breasts and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the pan and cover with foil.

Turn up the heat on the skillet to high and add the chicken stock and mustard, whisking to combine. Bring up to a boil, reduce the heat and simmer for 3 minutes. Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. (Mine took a bit longer to thicken)

I put the chicken back in the pan for a couple of minutes while I waited for the sauce to thicken, so that it could pick up the flavor of the sauce and heat back up.

Serve the sauce over the chicken. We served it with white rice, but you could use mashed potatoes or something else to serve the sauce over. You could also have a simple salad along with this too - I imagine a ceasar salad or a greek salad would be wonderful.
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Monday, August 31, 2009

Shepherd's Pie

Shepherd's Pie
Courtesy of About.com (edited by Kim Hawkins)

4 large potatoes, cut in equal pieces
1 pound ground beef
3 carrots, diced
3 ribs celery, diced
1 large onion, diced
1/2 bag frozen corn
2 tablespoons flour
2 tablespoons ketchup
1 1/2 cup cheddar cheese
1/2 stick butter
1/4 cup sour cream

Preheat oven to 350 degrees. In a large pot, boil potatoes for mashing.

In a large skillet, brown the ground beef. Depending on the fat content of your meat - you might want to drain off the fat before continuing on with the recipe. (We drain anything with more than 10% fat)

Add onions, carrots, and celery to the skillet and let them cook until soft - 5-10 minutes. Add the corn to the pan, and allow to heat up. Mix the flour in the pan and mix with the meat and vegetables. Mix the ketchup into the meat and vegetable mixture. Turn off the heat and let it sit until you get your potatoes ready.

Once your potatoes are ready, drain the water. Mash with the butter and sour cream. Add 1 cup of the cheese to the potatoes.

In a large casserole dish, layer in all of the meat and vegetable mixture. Layer the mashed potatoes on top, add the remaining cheese to the top of the potato layer.

Place the casserole into the oven for about 20 minutes. Serve and enjoy!
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Sunday, August 23, 2009

Sopapilla Cheesecake

Sopapilla Cheesecake
Courtesy of: Kacy Bunte & Beth Bailey

2 to 3 cans of crescent rolls
1 1/2 cups sugar
1 teaspoon Mexican vanilla
1 teaspoon cinnamon
2 1/2 (8 oz.) packages cream cheese, softened
1 stick butter

Preheat oven to 350F. Spray 9 X 13 pan with cooking spray, press 1 can of crescent rolls into bottom of inch pan - it make take 1 /12 cans to cover bottom of dish. Mix cream cheese, 1 cup sugar and vanilla until very creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and spread onto top crust, sprinkle all the cinnamon sugar on top to this. Bake for 25 - 30 minutes.

Can serve at room temperature, but I think it’s better chilled. Kacy brought this to our small group game night last night, and we actually ate it warm and at room temperature. It was such a hit that none of it was left... we all kept going back for a little bit more. Yummy and really easy!
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Tuesday, August 18, 2009

Honey Pecan Chicken

Oh my goodness - this was soooo good!!
Honey Pecan Chicken
Courtesy of dLife.com (Diabetes Life)
1 cup Chex Wheat Cereal, crushed (I used whole wheat breadcrumbs but next time will go for the cereal)
1/3 cup pecans, chopped
2 tablespoons honey
2 tablespoons soy sauce
6 boneless chicken breasts (I used 1 really large one and it made us about 5 meals)
1 pinch salt & pepper (to taste - soy sauce is salty so be careful with the salt)
Preheat oven to 425 degrees. Spray a baking dish with nonstick cooking spray.
I chose to pound out my chicken so that it would cook more evenly and quickly.
Use a shallow bowl or plate to mix the cereal crumbs and the pecans - mix until combined. In another bowl mix the honey and soy sauce - whisk together until combined.
Season the chicken as desired (I actually forgot this step and it wasn't noticed in the final product), dip both sides of the chicken into the honey mixture, and roll in the pecan mixture to coat. Arrange the chicken in your baking dish.
Bake for 12-15 minutes on each side or until the chicken is done.
Note: I was glad that I pounded the chicken because my pecans were perfectly browned... but if I hadn't done that step - they might have gotten too brown.
I served this with my new favorite Parmesan Cous Cous and my sauteed spinach.
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Sunday, August 9, 2009

Chicken Florentine

Chicken Florentine
Courtesy of dLife.com
Yield: 8 Servings

8 boneless skinless chicken breasts (seasoned with salt & pepper)
1/3 cup all purpose flour (I added salt, pepper, and garlic powder to mine)
2 tablespoons olive oil
10 oz spinach, chopped frozen (I used fresh sauteed with onion & white wine)
2 cups grated or 8 slices mozzarella
1/2 cup chicken broth
1/4 cup white wine
1/4 cup lemon juice

Preheat the oven to 325 degrees

Coat the chicken breasts with flour mixture. In a large skillet, heat the olive oil and saute the chicken about 5 minutes per side, until lightly browned. Move to oblong dish coated with nonstick cooking spray. (I didn't spray my dish and had zero problem)

Cook spinach according to the package instructions, and squeeze to drain well. (If you use fresh spinach - saute until wilted with a little butter, white wine, and onion). Top each chicken breast with the cooked spinach and 1/4 cup or 1 slice of the mozzarella cheese.

Add the chicken broth to the same pan used to saute the chicken, then add the wine and lemon juice, scraping the pan to remove the drippings, and stirring until heated. Pour the sauce over the chicken.

Bake for 20 minutes, or until the chicken is done. The cheese should be melted and the chicken heated thoroughly.

Make Ahead: Prepare early in the day, refrigerate after step 8, and bake it when you're ready... a guaranteed hit in any home.
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Tuesday, July 21, 2009

Berry Cheesecake Parfaits

Berry Cheesecake Parfaits
Courtesy of Kraft Foods
1 package (8 oz) cream cheese, softened
1 1/2 cups cold milk
1 package (3.4 oz) Instant Vanilla Pudding mix
1 1/2 cups thawed Whipped Topping, divided
24 Vanilla Wafers, coarsely chopped
1 1/2 cups seasonal berries
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup whipped topping.
Layer 1/2 of the chopped cookies in the bottom of 8 serving dishes. Add layer of berries. Add layer of cheesecake mixture. Repeat layers. A small amount of the extra 1/2 cup of whipped topping on the top of all the parfaits. I also added a couple of berries for the final accent on the top.
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Sunday, July 19, 2009

Chocolate Walnut Tart

Chocolate Walnut Tart
Courtesy of Taste of Home Magazine

Pastry for single crust pie (9 inches)
1 cup coarsely chopped walnuts
1 cup (6 oz) semisweet chocolate chips
3 eggs
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract

Press pastry onto the bottom and up the sides of an ungreased 9 inch fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. In a small bowl, combine the eggs, corn syrup, brown sugar, butter, and vanilla. Pour into crust.

Bake at 350 for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on wire rack. Serve warm with vanilla ice cream.

I made individual sized tarts - because I couldn't find a 9 inch tart pan... I got 4 out of the pastry crust. I didn't use all of the other ingredients because it was a bit too much for the smaller shells... I'd say next time to cut the nuts and chocolate down by a 1/4 cup each. The remaining ingredients - I'm not sure how much to cut down, but I did have a bit leftover.
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Broccolini with Carmelized Shallots

Broccolini with Carmelized Shallots
Courtesy of Cooking Dunkin Style

1 bunch Broccolini, rinsed and woody stems removed - chopped in large pieces
2 large shallots, sliced
1/3 cup dry white wine
2 teaspoons olive oil
1 tablespoon butter (I added this to the recipe)
Fresh finely grated Parmesan

In a non-stick skillet, heat your olive oil over medium heat. Add your shallots and cook them until carmelized. This may take a few minutes, be patient and stir constantly. Add more oil if needed. (I was trying to cook mine at the same time as making another dish - so mine might have gotten darker than intended... but they tasted great!)

Remove the shallots from the pan and deglaze with the white wine scraping up all the bits on the bottom of the pan. I added the butter at this stage because I was afraid the wine would be too much for us - we're not big wine drinkers.

Add the broccolini and put a lid on to steam until it is tender.

Sprinkle with shallots and parmesan to serve.
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Beef Stroganoff

Beef Stroganoff
Courtesy of Atkins

1 1/4 pound beef tenderloin or sirloin steak, cut into 2x1 inch strips
salt and pepper
2 tablespoons canola oil (I use olive oil)
1 tablespoon butter
1/2 cup chopped Spanish Onion (I use 1 whole onion)
1 cup small white mushrooms, sliced (I use more than 1 cup and sometimes use a combination of baby bellas and white mushrooms)
1/4 cup dry red wine
1 cup beef broth or stock
1/4 cup sour cream
1 teaspoon Dijon mustard

Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and cover with foil.

Melt butter in skillet; add onion and cook 3 minutes, until softened.

Add mushrooms, and cook 10 minutes stirring occasionally until mushroom liquid evaporates.

Add wine; cook 5 minutes.

Stir in beef broth and cook 10 minutes, until mushrooms are coated in a thick sauce.

Stir in sour cream and mustard. Add meat and accumulated juices, allow to heat for a couple minutes.

Serve. (This is the low carb version)

You can serve over egg noodles - which I have done more often recently.

I have also made this with chicken, and it turns out just as well - this is certainly a favorite in our house!
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Spinach Berry Salad

Spinach Berry Salad
Courtesy of Jenn Bettis

Baby Spinach (for the two of us - I used about 1/3 of a bag of baby spinach)
Strawberries, halved (about 3 berries per person)
Blue Berries (about 6-8 per person)
Feta Cheese
Brianna's Blush Wine Vinaigrette

I don't know if this salad dressing is regional - because it is made in a small town not far from us... but if you can't find it - use your favorite vinaigrette dressing instead. A rasberry vinaigrette would work pretty well here too.

I simply layer all the ingredients into a bowl and serve.

If I were serving more than just the two of us - I'd go ahead and mix the dressing into the bowl just before serving and toss a bit to coat.

This truly is a refreshing summer/spring salad that you can enjoy as a side dish or throw some cold chicken on and have as a meal.
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White Chicken Chili

White Chicken Chili
Courtesy of Proceed with Caution

1 tablespoon Olive Oil
2 medium Onions, chopped
4 cloves Garlic, minced or grated
4 Jalapenos, seeded and diced
6 cups Chicken Broth
1 teaspoon Coriander
1.5 teaspoon Mexican Oregano (we used regular Oregano)
1/4 teaspoon Cayenne
4 Tomatillos, husks removed and diced
3 cans White Beans, drained and rinsed
4 cups Roasted Chicken, chopped
1 cup Monterey Jack Cheese
Tortilla Chips

Sour Cream
Monterey Jack Cheese

Heat olive oil in a large pot. Add onions and garlic, sautee until soft. Add jalapnoes, broth, spices, beans and tomatillos. Simmer for 90 minutes.

Add chicken and cheese, simmer for 30 minutes.

Serve over crushed tortilla chips. We set the garnishes out so that our guests could choose what to add on top... we just had this for small group last week, and everyone seemed to really like the recipe.
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Monday, July 13, 2009

Garlic Cibatta Bread

Garlic Cibatta Bread
Courtesy of John

1 loaf of cibatta bread, sliced into 1/2 inch slices - maybe a little smaller
garlic power
Parmesan cheese

Lay the slices of bread on a baking sheet. Spread with butter (you can use margarine if you'd like), sprinkle with garlic powder, and sprinkle with Parmesan cheese.

Broil until browned...
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Sunday, July 12, 2009

Roasted Garlic Fingerling Potatoes

Roasted Garlic Fingerling Potatoes
Courtesy of The Neeleys

1 1/2 pounds fingerling potatoes
4 tablespoons olive oil
4 tablespoons butter
8 garlic cloves, sliced
1 tablespoon freshly chopped italian parsley
salt and pepper to taste

Preheat the oven to 350 degrees.

In a casserole dish; mix together - potatoes, oil, butter, garlic, parsley, salt and pepper. Roast for 20 minutes or until the potatoes are tender.
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Mango Salsa

Mango Salsa
Courtesy of Ellie Krieger

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro
salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
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Sunday, July 5, 2009

Summer Fruit Salad

Summer Fruit Salad
Courtesy of Taste of Home Magazine
Yield: 20 Servings

1 medium honeydew melon, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, peeled and sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 oz) mandarin oranges, drained
2 medium kiwi fruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large granny smith apple, cubed
1 can (12 oz) frozen lemonade concentrate, thawed
1 package (3.4 oz) instant vanilla pudding mix

In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least an hour.

Just before serving, stir in the bananas and apple. Combine lemonade concentrate and pudding mix; pour over fruit and toss to coat.

I served in wine glasses with a bit of whipped cream on the top.
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Sunday, May 17, 2009

Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes
Courtesy of Food Network.com

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter - I would have gone for the whole stick
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

In a large pot, bring 2 quarts of water and 1 tablespoon salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes. Add them to the boiling water and bring the water back to a full boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a collander. Place a food mill fitted with a small disk/blade over a heat proof bowl. (We just used our potato masher) Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot.

To keep potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
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Garlicky Broccolini

Garlicky Broccolini
Courtesy of Food Network.com

1 1/2 pounds broccolini
Coarse salt
2 tablespoons extra virgin olive oil
4-5 garlic cloves, finely chopped

Trim broccolini ends off. Place 4-5 inch long, thin stalks into a skillet and cover with water. Cover and bring to a boil. Simmer broccolini for 6 to 7 minutes, until tender and bright green. Drain the broccolini and return skillet to the stove over medium heat. Add extra virgin olive oil to pan, then garlic. Cook garlic 2-3 minutes. Add broccolini to pan and coat in garlic and oil - then serve.
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Apple Stuffed Pork Loin Roast

Apple Stuffed Pork Loin Roast
Adapted from Food Network.com

3 tablespoons olive oil
1 large onion
2 granny smith apples, peeled, cored and chopped
1 package Stove Top stuffing for pork
2 tablespoons butter
salt & pepper
1/2 to 1 cup chicken broth
1 (3 pound) pork loin roast, butterflied
1 package bacon

Preheat smoker. In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and stove top seasoning. Sautee until softened. Remove from heat and gently stir in the bread portion of the stuffing mix, butter, salt, pepper, and add chicken broth until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin.

Sppon the stuffing down the middle of the pork, horizontally in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Tie the pork roast up with butcher's twine, season it with more salt and pepper. Wrap the bacon over the roast until it is completely covered, and tie with more butcher's twine.

Place the roast in the smoker and cook for 3-4 hours until the middle reaches 150-160 degrees. Remove from the smoker and let rest for at least 15 minutes before slicing. Garnish with apple slices and fresh herbs.

**Can also be roasted in an oven at 375 for about 90 minutes - this cooking method might not work with the bacon. This was John's addition for added moisture in the meat - the original just roasts the loin without bacon for 90 minutes.

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Saturday, May 16, 2009

Coconut Cake

Coconut Cake
Recipe Courtesy of John's Family

Yellow Cake Mix

Make the cake according to the box directions into two 8-9 inch rounds. Let the cake cool completely before making the frosting.

Frosting (this is the old family recipe that John's paternal grandmother was famous for)
3 egg whites
1 cup sugar
3/4 cup light corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract (or vanilla bean paste)
Sweetened Coconut

Place the sweetened coconut on a baking sheet and lightly brown to your desired taste. The toasted coconut was an addition we tried this time, but in the days that his grandmother made the cake - she just used the coconut straight.

Place all other frosting ingredients except vanilla in the top of a double boiler. Over rapidly boiling water beat the mixture with an electric mixer until mixture stands in stiff peaks. Remove from heat and add vanilla, continue beating until thick enough to spread.

To assemble:

Place one layer of the cake on the bottom of your serving dish, top with some of the frosting and some of the toasted coconut. Add the second layer securing with tooth picks, and add frosting to cover the top and the sides of the cake... then add toasted coconut as desired on the top and sides of the cake. Enjoy!
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Monday, May 11, 2009

Balsamic Chicken

Balsamic Chicken
Adapted from: Mary Ellen's Cooking Creations

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice

Heat olive oil in a saute pan. Pound chicken thin and sprinkle with salt and pepper. Dredge lightly in flour, shaking off excess. I like how the chicken crisps when dredged in flour. Add chicken to pan and cook about 4-5 minutes per side.

Remove from pan and keep warm.

If pan is dry, add just a touch of olive oil. Add garlic to pan and saute 2 min. Add 1/3 c chicken broth and balsamic vinegar, bring to a simmer. I wanted more sauce, so I added a bit more broth. Add spinach, tomatoes with juice and bring to a simmer. Return chicken to pan and let simmer 5 minutes. (I also added an onion with a large dice to the recipe - which I added with the garlic and olive oil.)

We served with Far East brand Parmesan Cous Cous - which was a MUCH more successful attempt at the side dish for us! A little added parmesan on top is always an added benefit in our house.
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Saturday, April 25, 2009

Slow Cooker Beef Stroganoff

This was one of the EASIEST meals I've ever put together - just throw it in the crockpot and let it go. The results are AMAZING! (I took a picture, but it doesn't look great... so I'll try to get another when I make it again.)

Slow Cooker Beef Stroganoff
Courtesy of: Betty Crocker

Prep Time: 15 min
Total Time: 8 hours 15 min
Makes: 8 servings

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup (used cream of mushroom)
1 can (10 3/4 ounces) condensed cream of onion soup (couldn't find - used cream of mushroom with roasted garlic)
1 jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.

Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Time Saver
Save time and tears. Use prechopped onions found in the freezer case of your supermarket. Thaw before adding.

Nutrition Information: 1 Serving
Calories 400 (Calories from Fat 280)
Total Fat 31g (Saturated Fat 15g, Trans Fat ncg)
Cholesterol 115mg
Sodium 810mg
Total Carbohydrate 12g (Dietary Fiber 1g, Sugars ncg)
Protein 24g
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Tuesday, April 14, 2009

Sunshine Cupcakes

How stinking cute are these?!
Sunshine Cupcakes
Courtesy of Betty Crocker

Prep Time: 1 hour 15 min
Total Time: 2 hours 20 min
Makes: 24 cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations
Yellow food color
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Powdered sugar
48 large yellow, orange and/or red gumdrops
Betty Crocker® black decorating icing (from 4.25-oz tube)
Betty Crocker® red decorating gel (from 0.68-oz tube)
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Stir 15 drops food color into frosting until bright yellow. Frost cupcakes.
3. Lightly sprinkle powdered sugar on work surface and rolling pin. Roll 4 gumdrops at a time into flat ovals about 1/8 inch thick. Cut thin sliver off top and bottom of each oval to make rectangles. Cut each rectangle in half crosswise to make 2 squares; cut each square diagonally in half to make 2 triangles.
4. Arrange 8 gumdrop triangles around edge of each cupcake for sun rays. Using small writing tip on black icing tube, pipe sunglasses on each cupcake. Using red gel, pipe smiling mouth on each cupcake. Refrigerate until ready to serve. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake mix box.
Roll and cut sun rays ahead of time so kids can easily assemble the cupcakes.
For brighter yellow frosting, use gel food color instead of liquid.
Nutrition Information: 1 Frosted Cupcake (Undecorated)
Calories 200
Calories from Fat 70
Total Fat 8g
Saturated Fat 2g
Trans Fat 1 1/2g
Cholesterol 25mg
Sodium 190mg
Total Carbohydrate 30g
Dietary Fiber 0g
Sugars 21g
Protein 1g
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Sunday, March 29, 2009

Beans & Rice

Kim's Beans and Rice
Adapted from a Puerto Rican Recipe (thanks Claudia!!)
My oldest friend Claudia taught me this recipe (sort of) when we were in college - and it's evolved over time into one of our favorites...
1 medium onion, quartered
1 green bell pepper, quartered
2-4 cloves garlic (depending on size and preference)
1 large ham steak
3 cans pinto beans
1 can tomato sauce (small can)
salt & pepper
In a blender - add the onion, bell pepper and garlic blend until smooth... you may need to add a touch of water to get it blending. This mixture is called sofrito. (SO-Free-Toe)
Cut the ham steak into bite sized pieces, and add to a large soup pot. Brown the ham meat and render out some of the fat, about 5 minutes or so. Add 4-5 large spoonfuls of the sofrito to the pan and allow it to cook with the ham another minute or two.
Add the pinto beans and their juice into the pot along with the tomato sauce, add more sofrito to your taste preferences... John and I like a LOT of it. Then add salt & pepper to taste.
Serve over some rice - I've served it over brown rice and like it equally as well as white rice. Lately though I've been eating it without the rice - so it's good however you want to serve it.
You could serve with a salad and/or cornbread for a complete meal.
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Monday, March 23, 2009

Chicken With Creamy Spinach and Shallots

Chicken With Creamy Spinach and Shallots
Courtesy of Real Simple
Yield: 4

2 tablespoons olive oil
8 small chicken thighs (about 2 pounds)
kosher salt and pepper
4 shallots, thinly sliced
1/4 cup dry white wine (such as Sauvignon Blanc)
1/4 cup sour cream
2 bunches spinach, thick stems removed (about 8 cups)

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 8 to 10 minutes per side. Transfer to plates.

Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.

Stir in the wine and sour cream. Add the spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.

Nutritional Information
Calories 548
Fat 29g
Cholesterol 122mg
Carbohydrate 30g
Sodium 809mg
Protein 40g
Fiber 5g
Sugar 3g
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