Tuesday, December 21, 2010
Saturday, December 18, 2010
Makes 10 Servings
1 (8 oz) Brie cheese round
1 Granny Smith apple, washed, cored and cut into 1/2 inch dice
1 Rome apple, washed, cored and cut into 1/2 inch dice
1 cup dried cranberries
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 (4 oz) package slivered almonds
4 T butter, melted
Preheat oven to 350.
Place brie in the center of a 9 in decorative quiche, shallow casserole or pie pan.
In large mixing bowl, stir apples and dried cranberries together. Add brown sugar, cinnamon, nutmeg and almonds and gently stir. Drizzle melted butter over all and stir until well coated.
Pour apple mixture over and around brie. Bake for 30 minutes, or until cheese is soft and bubbling in the center.
Serve immediately with crackers.
Sunday, October 24, 2010
1/2 leftover thyme-roasted chicken, skin removed, meat shredded (see notes below)
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 oz) pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered (remove ribs and seeds for less heat, if desired)
1 t. chili powder
8 (6 inch) corn tortillas
1 1/2 cups grated sharp white cheddar cheese (6 oz)
1. Preheat oven to 425. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 t. salt, and 1/4 t. pepper until smooth. Pour 1 cup of sauce in bottom of an 8 in square pan.
3. Layer tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll tortillas; place, seam side down, in baking dish.
4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 min before serving.
NOTES: You can cut way back on the amount of chicken by using black beans and mushrooms as a substitution...delicious! I will also leave out the jalapeno if I do not have one and just up the garlic a little. It is also yummy to use the water you boil the chicken in to thin out your sauce. The recipe calls for a thyme roasted chicken, but I boil a few breasts in a pot with a few dashes of thyme and that works fine as well!
1 pkg. Vanilla or French Vanilla Instant pudding
1 cup water
1/3 cup vegetable oil
3 Granny Smith apples, peeled, and coarsely chopped
20 caramels, unwrapped
1/4 cup milk
Preheat oven to 350. Grease and flour a bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl until well blended. Gently stir in apples. Pour into pan. Bake 50 min to 60 min until inserted toothpick comes out clean. Cool 20 min and remove from pan. Cool completely on wire rack.
Microwave caramels and milk on HIGH for 90 seconds, stirring every 30 seconds, until blended. Cool 10 min, until slightly thickened. Drizzle over cake.
Thursday, October 14, 2010
1 lb pumpkin puree (1 sm. can + a bit more)
1/2 stalk of celery, diced
1 yellow onioin, diced
2 carrots, diced
1 T fresh ginger, minced
1 T allspice
1 T cinnamon
3/4 c. brown sugar
1 1/2 c. heavy cream
4 T. butter
6 c. vegetable stock (3, 14 oz cans)
salt and pepper to taste
paper thin apple slices, cut into small bits for garnish
Sweat celery, onion, carrots and ginger together until tender with a little vegetable oil. Add cinnamon and allspice and let flavors develop. Add vegetable stock and pumpkin puree. Bring to a simmer and let cook for 30 min. DO NOT BOIL! (Boiling will make your soup turn a brown rust color)Add sugar, cream and butter. Puree in a blender. Add salt and pepper to adjust flavor at the end. If your soup is too thick, add more liquid. Garnish with apple bits.
2 c. brown sugar
1 c. white corn syrup
1 can sweetened condensed milk
pinch of salt
In a med. saucepan, combine all ingredients. Over med. heat, bring to a boil. Boil for 3 minutes, stirring constantly. Let cool and use as a dip for apples. Carmel will thicken as it cools.
Makes 1 quart
Monday, October 11, 2010
...another great salad from Jenny Bollwitt!
1 head napa cabbage
1 bunch green onions
green/yellow/red bell peppers (or any combination of bell peppers)
1 package top ramen
3/4 cup sliced almonds
2-3 T butter
1/2 cup rice vinegar
3/4 cup sugar
1 cup canola oil
1 tsp salt
1 tsp pepper
Chop vegetables, combine.
Topping: Toast almonds in 2-3 T butter until golden brown. Remove from heat, add noodles and seasoning packet.
Angela Smeed makes this every Conference weekend for breakfast. She gave me the recipe the week before conference, so I thought we'd try it! It was DELICIOUS, and it looks so beautiful when it's served!!
Make the night before your breakfast
4 large Granny Smith apples
1 tsp. cinnamon
sugar to taste
3/4 cup brown sugar
3 T light corn syrup
3 T butter
3/4 cup walnuts or pecans
12 slices of firm white bread (Texas Toast)
3 eggs beaten
1 1/4 cup milk
1 tsp. vanilla
1/4 tsp. nutmeg
1. Peel, core and slice apples. Pour 1/2 cup of water over apples. Simmer 4-5 minutes until apples are softened. Drain apples, place in bowl. Gently mix in cinnamon and sugar.
2. Set aside apples. In the same skillet, combine brown sugar, corn syrup, and butter. Cook and stir over medium heat until sugar melts and mixture comes to a slow boil. Pour into a 9x13 baking dish. Sprinkle with nuts.
3. Place 6 slices of bread on top of syrup and nuts. Divide apples among bread slices and top with remaining 6 slices.
4. Whisk together eggs, milk, vanilla, and nutmeg. Pour over apple sandwiches. Cover and refrigerate overnight.
5. In the morning, preheat oven to 325 degrees and bake uncovered for 40 minutes.
6. Remove from oven cover with a serving platter and invert (so caramel and nuts are on top). Cut each sandwich in half diagonally and serve with vanilla sauce.
1/2 cup sugar
1 T cornstarch
2 T butter or margarine
1 T vanilla
1. Mix sugar, cornstarch and 1 cup water in a small saucepan. Cook stirring often, over medium heat until thick and bubbly.
2. Remove from heat, add butter and vanilla.
3. Stir until butter melts.
Tuesday, October 5, 2010
2 14 1/2 ounce cans chicken broth
1/2 cup celery, sliced
1/3 cup leek or green onions, sliced
2 Tablespoons margarine or butter
1 cup half and half milk
1 cup carrots, sliced (may use canned to speed things up)
1/3 cup wild rice, uncooked
1/2 teaspoon dried thyme, crushed
3 Tablespoons all-purpose flour
1 1/2 cups cooked chicken, chopped (bite size pieces)
In a saucepan, mix broth, carrots, celery, uncooked rice, leek (or onion), thyme, and 1/4 teaspoon pepper. Bring to a boil, reduce heat. Cover, simmer 50 minutes or until rice is tender.
Melt margarine or butter. Stir in flour, then stir in half & half. Cook and stir 1-minute more. Slowly add half & half mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Best when served immediately or same day. (Next day it separates a bit and has some condensation that can be resolved by re-warming it.) Toppings like chives, bacon or cheese can be added, but are not necessary. The soup stands on its own fine without them.
Monday, October 4, 2010
- 2 acorn squash
- 2 tablespoons butter
- Salt and pepper
- 1/2 cup couscous
- 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 3/4 pound ground beef, preferably lean chuck or sirloin
- 1/2 cup chopped walnuts, toasted
- 1/4 cup dried cranberries
Preheat the oven to 400°. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.
Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.
Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.*For a more hearty flavor, add some brown sugar to the squash before baking and also to the meat while cooking.
Saturday, October 2, 2010
3 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
2 cups sugar
2 cans (2 cups) pumpkin
1 1/4 cup oil
1 1/2 cups milk chocolate chips
Mix dry ingredients. Beat in eggs, oil, sugar and pumpkin. Pour into bread pans. Bake at 350 degrees for 60-70 min. Makes 2 large loaves, or 4 small.
Friday, October 1, 2010
I got this recipe from Ree, aka, the Pioneer Woman. I've tweaked a couple things for the next time I make it. It was really delicious!
1 can Campbell's chicken gumbo soup
1 cup tomato sauce
1/3 cup brown sugar
1 Tb. vinegar
2 Tb. ketchup
2 Tb. Worcestershire sauce
1 Tb. mustard
2 Tb. chopped onion
Brown hamburger and onion. Drain the fat. Add the rest of the ingredients and simmer for at least 30 minutes. Enjoy!
Par boil 5 potatoes (that means boil them but take them out a few minutes before they are tender--partially cooked through) Cut the potatoes into bite size chunks.
Buy a small ham or use left over ham or buy a thick slice of ham. Cut it up into bite size chunks.
Put the potatoes and ham in a 9 x 13 casserole dish.
Melt 4 Tb. butter in a saute pan. Once it starts to bubble add 4 Tb. of flour. Slowly whisk in 2 cups of milk (you may need more or a bit less--you just want a nice saucy thickness). Add salt and pepper and dry mustard to desired flavor. It should be a nice tasting sauce. Pour over the potatoes and ham and gently fold in to cover all in the pan.
Cover dish in tin foil and bake at 325 for 1 1/2 hours. Add cheese on top at the end. Enjoy!!!
My entire family loves this meal! Hope you enjoy!
Thursday, September 30, 2010
Monday, September 13, 2010
2 lbs carrots
2 T dried basil
1-2 T olive oil
Preheat oven to 400.
Peel carrots and cut on the diagonal to 1/2 inch pieces. Spread on baking dish and drizzle with olive oil. Add basil. Toss to coat. Roast for about 15 minutes until slightly browned and softened.
8 T butter
1/2 cup flour
4 cups milk, warmed
1/2 cup grated of each: cheddar, parmesan, swiss
2 T fresh thyme
1lb fresh spinach
1/4 cup carmelized onions
2-3 cups grated med/sharp cheddar for topping
Melt butter in medium saucepan over low/med heat. Whisk in flour; let bubble 3-4 minutes, stirring frequently. Whisk in warm milk, then cheeses and thyme. Continue to whisk over low until smooth and thick.
Spread spinach on bottom of 9x13 casserole dish. It will appear to take up the whole dish, but will cook down. Top with onions, then carrots and penne. Spoon on sauce, top with cheddar. Cover, bake 15-20 minutes until bubbly and heated through.
Sunday, May 9, 2010
Lime and Garlic Marinade
1/2 c. olive oil
1/2 c. lime juice (I use a little less juice add in some of the zest)
1/4 c. water
1/4 c. dijon mustard
2 T. maple syrup
2 T. minced garlic
2 T. fresh minced basil (if you don’t have it on hand, omit. It still tastes great without)
1/2 tsp salt
1/2 tsp pepper
Mix together and let meat marinade at least 30-45 minutes. Grill. I usually use this for pork chops but you could use it for chicken as well.
Friday, May 7, 2010
Chicken & Melon Salad
Chicken, cut up in bite sized chunks (rotisserie chicken is especially good in this!)
Watermelon & Cantaloupe, cut into bite sized chunks
Poppyseed Dressing (I recommend Brianna's, it's light and doesn't have the greasy feeling most other brands do)
Because it can get soggy, we usually set the ingredients up in separate bowls, and everyone dishes up individually. Top with dressing.
Thursday, May 6, 2010
Toss ingredients together. Enjoy!
Raspberry vinaigrette/creamy raspberry dressing
1 egg white
1 T water
1 lb. pecans
1 cup white sugar
3/4 tsp salt
1/2 tsp cinnamon
Preheat oven to 250. Grease baking sheet. In bowl, whip egg white and sugar until frothy. Separately, mix sugar, salt and cinnamon. Add pecans to egg white, stir to coat evenly. Remove the nuts, toss in sugar mixture until coated. Spread nuts on baking sheet. Bake at 250 for one hour, stirring every 15 minutes until a crust forms.
Wednesday, February 24, 2010
1/2 c creamy peanut butter
1/2 c strawberry preserves
1 egg white whisked with 1 teaspoon water for egg wash
Sugar Crystals for sprinkling on top (optional)
2 T powdered sugar
Set oven to 350 degrees F. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 inch round cutter to cut out circles in dough. Place dough rounds into greased mini muffin tin. Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping. Set aside.
Drop a heaping teaspoon of peanut butter into each of the pie crusts. Do the same with the jam. I liked having a little more jelly than peanut butter. Using the pie strips, form the lattice top. Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.
Carefully remove from pan after 5 minutes and let cool. Dust with powdered sugar and serve with milk!
Sunday, February 21, 2010
1 boneless chuck pot roast (costco has the best prices!)
1 package Lipton Onion Soup Mix
1 yellow onion
medium bag of carrots
beef bullion granules
seasoning salt to taste
3/4 c. water
I always start with a thawed roast. Sprinkle 2-3 teaspoons of beef bullion granules in the bottom of a large pot. Place roast on top and sprinkle with packet of onion soup. Peel and slice onion into large slices and cover roast and surrounding area. Add carrots on top and sprinkle everything with seasoning salt. Pour water around roast.
Bake for 3-4 hours at 280 degrees. This roast will fall off your fork and melt in your mouth!! Good for practically anything---mashed potatoes, rice, salads or wrapped in a tortilla.
Saturday, February 13, 2010
3/4 c. butter, softened
2 c. sugar
8 oz. cream cheese, softened
1 c. sour cream
1 tsp. vanilla
5 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Cream butter, sugar and cream cheese in mixing bowl. Add sour cream, eggs and vanilla, beat until smooth. In a separate bowl, combine flour, salt and soda and then slowly add to cream mixture. Refrigerate for one hour. Roll onto floured surface and cut into desired shapes with cookie cutter.
Bake on greased cookie sheet at 350 degrees for 10-12 minutes, or until firm. Don't overcook! Bottoms should be a very light brown. Transfer to wire rack immediately and cool.
1 stick of real butter, room temp.
16 oz. powdered sugar
1-2 tsp. vanilla
Whip butter and slowly add powdered sugar and vanilla. Add milk until desired consistency.
Wednesday, February 10, 2010
1 c. butter (no margarine or crisco)
1 1/2 c. sugar
Cream together. Add:
2 oz red food coloring
2 T. cocoa powder
Mix. Then Add:
1 c. buttermilk
2 1/4 c. flour
1 tsp vanilla
1 tsp salt
Add the salt and the vanilla to the batter and alternate the flour and the buttermilk.
Last of all, in a seperate bowl mix:
1 tsp baking soda and 1 T. vinegar
Let sit for a few minutes then add to rest of ingredients.
Bake in greased pan at 350 for 25 minutes (I use two rounds or heart shape but you can use rectangular as well).
When cool, frost with following recipe:
1 c. milk
4 T. flour
whisk together. cook til thick. cool in fridge. Once cool:
1/2 c. butter
1/2 c. crisco
2 c. powdered sugar
1 tsp vanilla
Beat very well. Add flour mixture a Tablespoon at a time. Beat til fluffy. Keep cake refrigerated.
***Sometimes I put White chocolate shavings on top if I want it to be prettier but tastewise it can stand on its own without them.
Monday, February 8, 2010
1 pkg Cream Cheese
2 cooked chicken breasts, shredded
1 c. ranch or blue cheese dressing
1 c. Frank's hot sauce (I used Ott's original Wing Sauce)
2 c. shredded cheddar
beat cream cheese, ranch, and hot sauce til smooth. add cheddar and chicken. Put in a baking dish and bake 30-40 minutes until hot and bubbly. serve with chips, crackers, and celery sticks.
Tuesday, January 12, 2010
Pasta, Chicken & Spinach Salad
3 cups shredded chicken
1 pkg (12 oz) rotelle or bowtie pasta
1/4 cup sesame seeds
1/2 cup oil
1/3 cup soy sauce
1/3 cup white vinegar
3 T sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup parsley
1/2 cup thinly sliced green onion
8 cups fresh spinach
Cook pasta; drain.
In small frying pan, combine 1/4 cup oil and sesame seeds; saute until golden. Cool.
Stir in remaining oil, soy sauce, vinegar, sugar, and salt/pepper. Pour over cooked/cooled pasta and chicken, toss. Chill 2 hours or overnight.
Before serving, add spinach, onions and parsley.
5 cups flour
1 T dry yeast
1/2 cup oil
1/2 cup sugar
1 tsp salt
2 cups warm water
Put flour in bowl. Add the rest of the ingredients, mix for one minute, then let rest for 15 minutes. Resume mixing for 5-6 minutes, then place in oiled bowl. Cover, let rise until doubled in size (about 2 hours). Punch down, then shape into balls and place in oiled pan with sides touching. Let rise until doubled (about an hour). Bake rolls 15 minutes, loaves 30 minutes at 350. Butter tops while warm.