Sunday, October 9, 2011

Caramel Apple Bites

by Angela Horton

Ingredients


  • FILLING:
  • 1/3 cup finely chopped unpeeled apple
  • 1/3 cup evaporated milk
  • 1/3 cup sugar
  • 1/3 cup chopped walnuts

  • DOUGH:
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour

  • TOPPING:
  • 1 package (14 ounces) caramels
  • 2/3 cup evaporated milk

  • Green toothpicks
  • 1 cup chopped walnuts

Directions

  • In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
  • Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
  • Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  • In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set. Yield: about 3 dozen.

Saturday, October 8, 2011

Petite Pumpkin Spice Donuts

by Ashley Sorensen
For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)
Preheat oven 350 F.  Butter a mini donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.
*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.
You can also adapt this recipe for mini muffins.  Just bake muffins for 10-12 minutes then follow the same procedure for coating.

Warm Caramel Apple Cake

by Jennifer Toler

Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced(about 2 1/3 cups)
1 box Betty Crocker Super Most yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp apple pie spice

Toppings
2/3 cup Betty Crocker Whipped fluffy white frosting (from a 12 oz container)
1/2 cup frozen thawed whipped topping
caramel topping if desired

Heat oven to 350. In 1 quart heavy saucepan, cook butter, whipping cream, and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
In a large bowl, beat cake mix, water, oil, eggs, and apple pie spice with electric mizer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
Bake 40-45 minutes or until toothpick inserted near center comes out clean. Cook in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on cake; carefully turn pan over. Let pan remain over cake about 1 minutes so caramel can drizzle over cake. Remove pan.
In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mizture and drizzled with caramel topping,

Roast with Apple Chutney

by Christina Myers
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
SERVES 8
PREP TIME: 15 Minute(s)
COOK TIME: 35 Minute(s)

INGREDIENTS
3-4 medium Granny Smith apples, cored and cut into small chunks
1/2 cup dried cranberries
1/4 cup coarsely chopped walnuts, toasted (optional)
2 pork tenderloins (about 2 lbs.)
1 package Knorr® French Onion recipe mix
1 cup apple cider or juice
1/4 cup firmly packed brown sugar
1/3 cup water
1 Tbsp. olive oil
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger

PREPARATION
Preheat oven to 450°.
Combine apples, cranberries and walnuts in a medium roasting pan. Season pork with salt and pepper and place on top of apple mixture.
Combine remaining ingredients and pour over the pork and apple mixture.
Roast 30 minutes or until pork is cooked to desired doneness.

NUTRITION INFORMATION per serving
Calories 290, Calories From Fat 100, Saturated Fat 3g, Trans Fat 0g, Total Fat 11g, Cholesterol 75mg, Sodium 370mg, Total Carbohydrates 26g, Sugars 21g, Dietary Fiber 2g, Protein 24g, Vitamin A 0%, Vitamin C 6%, Calcium 2%, Iron 10%

***Note: I like to substitute beef roast for the pork tenderloin, too, and cook it in the crock pot on low for about 7hrs.

White Bean and Sausage Stew

by Heather Jessup
6  3oz  Italian sausage links
1 Tbsp olive oil
1 large onion, sliced
2 clove garlic, chopped
2  15oz cans white beans (great northern or navy) rinsed and drained
1  28oz can chopped tomatoes, drained
1 Tbsp fresh or 1 tsp dried thyme
salt and pepper

Poke holes in sausages and place in a large nonstick skillet. Add 1/4 cup water, bring to a boil. Lower heat and cook sausages, turning until lightly browned and water has evaporated, about 10 minutes, Transfer to a plate. Warm oil in skillet over medium high heat. Add onion and garlic, cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme. Put half of bean mixture in slow cooker. Arrange sausages on top, followed by remaining beans. Cover and cook on high  for 4 hours. Check after 2 hours and add water if mixture looks dry. Remove sausages, slice thickly. Season beans with salt and pepper. Return sausages to stew. Cover and cook until warmed through, about 20 minutes.

Pumpkin Creamcheese Bread

by Shersti Booth
Cream Cheese Filling:
8 ounce package (227 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour
Pumpkin Bread:
1 cup (110 grams) pecans or walnuts
3 1/2 cups (450 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled
1 - 15 ounce (425 grams) can pure pumpkin 
1/2 cup (120 ml) water
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 
To toast nuts:  Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.
Cream Cheese Filling: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.
Pumpkin Bread:  In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended.  Whisk or stir in the pumpkin, water, vanilla extract, and nuts.
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.
Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.
Makes 2 loaves

Pumpkin Dessert

by Wendy Kaupa

29 oz canned pumpkin
12 oz evaporated milk
4 eggs
1.5 Cups sugar
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
 
1 yellow cake mix
1 cup melted butter
pecans
 
Mix first 8 ingredients and pour into a cake pan.  Sprinkle cake mix over that and drizzle with melted butter.  Sprinkle with nuts and bake 1 hour at 350*

Chopped Apple Cake

by Brianna Lessin
1 cup each of brown and white sugar
1/2 cup margarine or shortening
2 eggs, beaten
2 cups flour
1 coup sour milk (add a touch of vinegar to make milk sour)
1 tsp each: baking soda, cinnamon, vanilla
1/2 tsp ground cloves
1 cup chopped, peeled, raw apples
up to 1 cup chopped nuts, if desired

Mix all together and beat well. Bake at 350 in a 9x13 pan for about 30-45 minutes. Frost with cream cheese frosting.

Pumpkin Muffins

by Allison Soine
1 box Carrot Cake Mix
1 can pumpkin puree
1 bag chocolate chips
1 can cream cheese frosting(optional)

Mix together carrot cake mix and pumpkin puree (NOT the ingredients on the cake mix box). Stir in chocolate chips. Fill cupcake tins 2/3 full. Bake at 350 for 19-24 minutes. Cool, then frost. Makes ~24 muffins.

Chicken Fajita Soup

by Katie Larimore
1.5lb chicken breast
salt and pepper to taste
cilantro, a good handful for soup, and extra for top
1 red bell pepper, chopped
1/2 red onion, chopped
4 garlic cloves, chopped (or as much as you want to taste)
1 jalapeno, minced (remove seeds if you don't want spicy, I leave them in)
2 14oz cans fire roasted tomatoes
chicken broth (only use as to thin soup to your liking, I use maybe a cup)
1 T cumin (more or less to taste)
1 T smoked paprika (more or less to taste)
1 T chili powder (more or less to taste)
Juice of one lime
EVOO

Optional toppings:
avocado, chips, cheese, sour cream, green onions, etc

1) Season chicken breast with salt and pepper and grill, cut into bite sized chunks and set aside. If no grill available you can cut into chunks first and saute in pan with a little EVOO.
2) Heat large sauce pan with EVOO and place bell pepper, onion, garlic, jalapeno, cilantro, half of lime juice, cumin, paprika, and chili powder and saute until veggies begin to soften. Add chicken, tomatoes, broth and rest of lime juice, bring to a boil. Add more seasoning, if needed.
3) reduce heat and simmer at least 30 minutes so flavors can meld together
4) serve with desired toppings! (I like to layer chips and cheese on the bottom and top with soup, then sou cream and cilantro...yum!)

Chipotle Scalloped Sweet Potatoes

by Nyssa Rupp

  • 2 cups heavy cream
  • 1 heaping tablespoon chipotle pepper puree
  • 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
  • Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Whisk together cream and chipotle puree until smooth.
In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.  (I however like to use a 9 X13 baking dish)
Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned

Pumpkin Crunch

by Christy Harker
Preheat oven to 350 degress
1 can (12 oz) of evaporated milk
1 can (30 oz) pumpkin (NOT pumpkin pie filling)
1 cup of sugar
3 eggs
1 tsp of cinnamon
1 box of yellow cake mix with pudding in the mix
1 cup of chopped walnuts or pecans- optional
2 sticks melted butter (1/2 cup margarine ok)
Mix first five ingredients and pour into greased 9x13 pan (no flour)
Spread dry cake mix evenly over the pumpkin mixture. Spread and pat chopped nuts on top of cake mix. Drizzle melted butter on top. Bake for 50 minutes. Serve warm or cold.

Pecan Cheesecake

by Julie Drinkwater
Cheesecake Recipe With Caramel Pecan Topping

Crust
4 oz Graham cracker crumbs
2 tbs Melted butter

Filling
5 blocks 2.5 lbs cream cheese
2 egg yolks
5 eggs
3 tbsp Flour
¼  tsp salt
1 cup sour cream
1 ¾  cups sugar
1 tsp vanilla

Topping
5 tablespoons butter
¾  cup pecan halves
¾  cup light brown sugar, packed
1 cup heavy cream



Preheat oven to 450 degrees F.

Crust
Grease a 10-inch spring form pan . If needed, use a rolling pin with the cracker crumbs in a sealable plastic bag to crush them. Blend the crumbs with the melted butter, press it into the bottom of the pan, and chill.

Filling
In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend.
Add the yolks and eggs gradually one at a time, scraping in between.   Add the vanilla. Add 1 cup of sour cream and mix.

Fill the spring form pan with mixture. Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife.

Topping
Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat. Cook, stirring, until the butter is lightly browned and pecans are aromatic. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved. Stir in the cream until well blended and heat through. Pour over cooled, sliced cheesecake and serve.

Dinner in a Pumpkin

by Tasha Enderby

Ingredients

  • 1 1/2 pounds ground beef
  • 1 pound ground pork sausage
  • salt and pepper to taste
  • 2 tablespoons pumpkin pie spice
  • 2 tablespoons brown sugar
  • 2 (14.5 ounce) cans chicken stock
  • 1 1/2 cups long grain and wild rice mix
  • 1 sugar pumpkin
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 (4 ounce) cans mushroom stems and pieces, drained
  • 2 (14.5 ounce) cans French cut green beans

Directions

  1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
  2. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
  3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
  4. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
  5. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

Mac and Cheese

by Ashley O'Hara
Ingredients:
16 oz (450 g) uncooked medium shell pasta
1 pkg (12 oz/350 g) frozen butternut squash, thawed
1 can (12 oz or 370 mL) evaporated milk
2 cups (500 mL) shredded six-cheese Italian cheese blend
1/8 - tsp (0.5 mL) ground nutmeg
½ tsp (2 mL) salt
Additional ground nutmeg (optional)
Directions:
  1. For pasta, bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Carefully remove ¼ cup (50 mL) of the cooking water for later use. Drain pasta; return to Casserole and set aside.
  2. For sauce, place squash into (3-qt./2.8-L) Saucepan; gradually add milk, whisking constantly using Silicone Sauce Whisk. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add nutmeg, salt and reserved cooking water; stir until smooth. Add sauce to pasta; mix to coat.
  3. To serve, divide pasta among serving bowls; sprinkle with additional ground nutmeg, if desired.
 
Yield:
6 servings
Nutrients per serving:
Calories 500, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 520 mg, Carbohydrate 68 g, Fiber 3 g, Protein 24 g
© 2011 The Pampered Chef used under license. www.pamperedchef.com

Sunday, September 25, 2011

Artichoke Green Chile Dip

by Katie Nunnally

3/4 cup mayo
3/4 cup grated parmesean cheese
2 cups shredded monterrey jack cheese
1 can artichoke hearts, chopped
1/4 cup chopped green chile

Mix all ingredients together and back in a 350 degree oven for 20 minutes or until golden brown and bubbling.

Pink Dip

by Maddie

1 8 ounce package cream cheese
2 tablespoons dried minced onion
1/4 cup ketchup (or to taste)

Combine all ingredients and mix until creamy. Great with tortilla chips.

Chicken Adoba

by Nyssa Rupp
2lbs boneless skinless chicken cut into large bite size pieces (the chicken will fall apart if the pieces are too small)
1 head of garlic finely chopped
2 cups of water
1 cup of white vinegar
1/2 cup soy sauce
4-5 bayleaves
1/4 tsp black pepper
Olive oil

Combine water, vinegar, soy sauce, bayleaves, and pepper in to a sauce pan. Bring to a simmer over medium heat. Simmer for 15 minutes.
Coat the bottom of a soup pot with olive oil. Add the garlic and cook for 30 seconds over medium to hedium high heat (you don't have to brown the garlic).
Add the chicken to your garlic and cook until chicken is no longer pink on the outside (do not cook all the way). Add the contents of your sauce pan. Simmer chicken for 45 minutes over medium heat. Retrieve your bayleaves from the pot and serve with rice.
 

Zucchini Bread

by Becky Cleaver
1 cup vegetable oil
3 eggs
2 cups sugar
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. vanilla
3 cups flour
2 cups zucchini, shredded

Mix together oil, eggs, and sugar.  Add cinnamon, vanilla, and baking soda.  Add half of the flour.  Mix well.  Add zucchini and mix well.  Add remaining flour and mix.  Pour into 2 greased bread pans.  Bake at 350 degrees for about an hour, until toothpick inserted into center comes out clean.

May add crushed pineapple, nuts, and/or raisins.

Chippers

by Katie Larimore
1 bag ghiradelli milk chocolate chips
1 bag ghiradelli semi sweet chocolate chips
a little oil to thin chocolate
the thickest ripple potato chips you can find

Mix chocolates in a micro-safe bowl, and nuke for 30 seconds at a time until melted. Thin chocolate with a little oil. Dip in chips (you can do half the chip if you want to make it easier) and place on a piece of wax paper. Place in fridge or freezer to set chocolate faster, and to keep them crunchy longer. Enjoy!

Okie Enchiladas

by Christina Meyers




Whatcha Need:
3 boneless skinless chicken breasts, cooked and cubed
1/2 cup chopped onion
1-2 crushed garlic cloves
1 can of chopped green chiles
2 tablespoons butter
2 cans of red enchilada sauce (I use mild)
1 1/2 cup of shredded cheddar cheese **
8-10 flour tortillas**

** for a healthier recipe make the following substitutions: 1 tablespoon olive oil instead of butter, fat free cheese, and whole wheat tortillas

Whatcha Do:
Pre-heat oven to 350. Saute onions and garlic in butter until onions are translucent then add green chiles and let simmer for 1-2 minutes. Mix chicken and 2 can of enchilada sauce, stir. Warm the tortillas in the microwave(wrapped in paper towels or use a damp towel) for 30 seconds. Pour about 3 Tbs of red sauce into the bottom of a 13x9 casserole dish and spread evenly(this will keep the tortillas from sticking to the bottom) Spoon about 1/3 cup of the chicken mixture onto each tortilla and roll tortillas leaving the ends open. Lay enchiladas in the casserole dish seam side down. Pour remaining red sauce over tops of enchiladas and sprinkle with cheese. Bake for 20 minutes or until cheese is bubbly. You can serve with optional toppings like sour cream, guacamole, salsa, black olives or jalapenos.

Simple Shrimp Etouffee

by Allison Soine




2 oz bags frozen shrimp (or 1-1.5 lb fresh)
1 can cream of mushroom soup
1 can cream of celery soup
1 large onion, chopped
1 stalk green onions, chopped
2-3 garlic cloves, minced
2-3 tablespoons parsley, chopped
olive oil
1/2 cup tomatoes, diced
1 tsp. thyme, or more to taste
Tony's to taste

Saute onions, green, onions, and garlic in oil. Stir in soups, increase heat, bring to boil stirring constantly. Reduce heat to medium, stir in shrimp, thyme, Tony's and tomatoes. Cook for about 10 minutes, into shrimp are pink. Sprinkle parsley, serve over hot rice. Serves 4

Southern Cheese Straws

by Bethany Raulerson
Ingredients:
1/2 cup butter, room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 tsp salt
1/4 teaspoon cayenne pepper

Directions:
Preheat over to 300 degrees.
In a food processor, add the butter, cheese, flour, salt, and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pip the dough in 2- inch strips onto a lightly greased cookie sheet.( Alternatively, you can refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4 inch thick rectangle. Cut into smaller rectangles, about 2 by 3 inches with a pizza wheel or sharp knife. )Bake for 10-15 minutes or until lightly browned. Remove to racks to cool.
*These are a popular appetizer at Southern weddings, baby showers, bridal showers, and teas*

Garlic Chicken with Mushroom Wine Sauce

by Val Copper
3-4 pounds Chicken
2 large cloves garlic, chopped
1/4 cup oil
1 cube Knorr chicken bouillon
1 1/2 cup white wine
1 large (26 oz) can cream of mushroom soup
1 jar button mushrooms

1. Season chicken with salt and pepper
2. Brown chicken in oil. During last minute, add chopped garlic until it begins to brown.
3. Combine all ingredients in large crock pot. Cook on high for 3-4 hours or low for 6-8 hours.
4. Serve over rice

Monday, August 15, 2011

Garlic Edamame

by Cyndi Gilbert







Boil 2 frozen 16 ounce edamame bags for 3-5 mins(depends if its already cooked or not) in salted water. If its already cooked, then you may defrost in refrigerator over night, instead. Some frozen edamame bags are ready to eat and already salted, so do not salt the water if it is already salted.

-In Wok on medium heat, add 3 tablespoons oil(i used olive oil, but regular canola will do).

-Add 10-20 cloves of chopped garlic and saute for 30 seconds. (or however much you like, i prefer a lot! i used around 15 or so).

-Add one large pinch kosher salt and fresh cracked pepper to taste.

-Then add edamame and saute until edamame is covered in oil and garlic. (30 or so seconds)

              WARNING:  fresh garlic is sensitive and can burn really fast! be careful! if it burns, it will become bitter.

-serve in bowl with small pinch of kosher salt garnish with discard bowl.


(remember not to eat the outside, and use your teeth and tongue to get that yummy soybean out! =)

Cinnamon Rolls using Richer Sweet Dough

by Mandy Emge

Mix together 1 cup lukewarm milk, 1/2 cup sugar, 1 tsp salt. Crumble into mixture 2 cakes compressed yeast and stir until dissolved. NOTE: You can use 2 pkgs dry yeast soaked in 1/2 cup lukewarm water for 5 minutes without stirring, then stir before adding AND omit milk.
Stir in 2 eggs and 1/2 cup butter. Mix in first with spoon and then with hand- 4 1/2-5 cups sifted flour.
After kneading the dough, place in a greased bowl turning once to bring the greased side up. Cover with a damp cloth and let rise in warm draft-free spot (80-85 degrees) until doubled in size (about 1 1/2-2 hrs)
Punch down- thrust fist into the dough, pull edges into center and turn completely over in bowl. Let rise again until almost double in bulk (30-45 minutes)
Roll dough into oblong 9"x18" pan. Spread with 2 tbsp softened butter and sprinkle with 1/2 cups sugar and 2 tsp cinnamon. Roll up tightly, beginning at the wide side. Seal well by pinching edges of roll together. Cut roll into 1" slices. Place a little apart in greased 13"x9" pan.
Cover and let rise until double in bulk (30-45min). Bake at 375 until golden brown and completely baked through, about 25-30 minutes.

Fungi

by Ashley Sorensen





3 cups water
1 1/2 cups corn meal
butter, salt and pepper to taste

Bring water to a boil and add in butter, salt and pepper. Stir in corn meal. You can add in okra, cheese, or any other add ins you like!

Beer Bread & Spinach Artichoke Dip

by Katie Larimore





Spinach Artichoke Dip
- 1 can artichoke hearts, drained and quartered
- 1 small jar marinated artichokes, drained and quartered
- 1 pkg frozen spinach, thawed and drained
- 1/2 cup garlic and herb mayo (regular mayo is also fine)
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese, plus 1/4 cup for topping
- 1 cup mozzarella cheese, plus extra for topping
- 8oz pkg cream cheese, softened
- 4oz can green chiles
-3 garlic cloves, minced
Preheat oven to 350. Mix all ingredients together and top with extra parmesan and mozzarella. Bake 20-30 minutes until cheese is hot and bubbles and begins to brown. Serve warm.

Beer Bread
- 2 cups self rising flour
- 1 cup regular flour or wheat flour
- 1/3 cup sugar
- 12 oz carbonated beverage (beer, sprite, etc)
- 1/4 cup melted butter

Mix all ingredients. Pour into a greased loaf pan and let rise while oven preheats to 350. Top with melted butter. Bake for 40-45 minutes until top starts to brown and edges are pulling away from sides of the pan. Let cool 10 minutes before removing. You can also add to the dough: shredded cheese, garlic, applesauce, cinnamon...

Hickory Tuna Melts

by Tasha Enderby
Hickory Smoked Tuna Melts
 
1 pkg Tuna Creations, Hickory
2 green onions
1 clove of garlic
1 1/2 oz Cream Cheese, softened
2 10 inch Tortillas
 
Heat the cream cheese up in the microwave for 20 seconds, until soft and smooth but not runny. Mix in the tuna until smooth then add the cheese, green onion and garlic. Spread evenly on the tortilla, top with a second and heat in the oven for 12 minutes on 400 degree's.

Fudgey Brownies

by Katie Nunnally

Ingredients

  • 1/2 cup white sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 1/2 cups semisweet chocolate chips
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
  2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Tuesday, June 14, 2011

Brie en Croute

by Katie Nunnally

13.2 ounce round of brie cheese
1/2 package of puffed pastry (1 sheet)
1/4 cup toasted almonds
1/3 cup craisins
1 egg
1 tablespoon water
1/2 cup raspberry preserves

Thaw pastry sheet at room temp for 30 minutes. Preheat oven to 400. Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of edge. Spread preserves to within 1 inch of edge. Sprinkle cranberries and almonds over preserves. Put cheese in center. Brush edge of circle with egg mixture. Fold two opposite edges over cheese. Fold other sides onto the round. Press edges to seal. Place seam side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture. Bake 2o minutes or until golden. Let stand 45 minutes. Serve with crackers.

Tropical Fat Free Pie

by Ivelisse Morales



Tropical Fat Free pie:
 
8 oz whipped cream
1 Jello Tropical package or any flavor of your preference
2/3 cup boiled water
1/2 cup water
1 graham crust
 
Directions:
Boil water and then mix the rest of the ingredients. Pour the mix in the crust and leave it in the fridge for couple of hours until is set, then enjoy!

Southwest Cheesecake

by Jodie Ryan



Southwest Cheesecake

1 cup finely crushed tortilla chips

3 T. butter or margarine, melted

2 packages (8 ounces ea) cream cheese, softened

1 packet taco seasoning (divided)

2 eggs

1 cup shredded Colby/Monterey Jack cheese

1 can (4 ounce) chopped green chilies, drained

1 cup sour cream

Garnish:


1/2 cup  sliced green onion

1/3 cup chopped tomatoes

1/4 cup pitted ripe olive slices



Heat oven to 350°F. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes.

Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Add 1/2 of taco seasoning. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.

Mix remaining taco mix with the sour cream. Spread sour cream over cheesecake. Bake for 15 more minutes.

Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

Yield: 10 servings

Mozzarella, Tomato, and Avocado Salad

by Ashley Sorenson




1 container cherry tomatoes, cut in half
1 carton mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, chopped
2 tablespoons fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper to taste
Baguette, optional

In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside. In a small bowl, whisk the lemon juice, oil, salt and pepper. pour over the tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving. Just before serving the salad, stir in chopped avocado. Serve salad with toasted baguette.

Pasta Can Salad

by Anjelica Wolf




1 box bowtie pasta
1 can of corn, drained
1 can of green beans, drained
1 can kidney beans, rinsed and drained
1 package cherry tomatoes cut in half
1 package real bacon bits
1/4 to 1/2 bottle of Kraft Parmesan Balsamic Vinaigrette dressing

Cook pasta according to directions on box, toss with all other ingredients, chill and serve 

Too Much Chocolate Cake

by Maureen McWilliams





1 (18.25 oz) package Devil's food cake mix
1(5.9 oz) package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
1 tablespoon instant coffee
2 cups mini semisweet chocolate chips

Preheat oven to 350. In a large bowl, mix together cake and pudding mixes, sour cream, oil, beaten eggs, water, and instant coffee. Stir in chocolate chips. Pour into a well greased 12 cup bunt pan. Bake 50-55 minutes. Cool for 1 1/2 hours before inverting. Top with powdered sugar if desired

Monday, May 16, 2011

Refried Bean Dip

by Ivelisse Morales

Somehow I missed taking a picture of this dish! Sorry, Ive!


1 can refried beans

1/2 cup Mild Chunky Taco Salsa

1/4 cup diced green chili

1/2 cup shredded cheddar cheese



Mix all the ingredients and enjoy with your favorite chips!

Tres Leches Cake

by Mary Hossier

Chicken Empanadas

by Megan Melin


Makes: 12 empanadas

Prep Time: 20 minutes (+1 hour wait time for dough to chill)

Cook Time 17 minutes

Bake Time: 18 minute @ 400


Dough:

·         2.5 cups all-purpose flour

·         ¾ cup yellow cornmeal

·         2 T sugar

·         1 t salt

·         ½ cup cold unsalted butter

·         1 egg



Filling:

·         1 medium size onion, chopped

·         1 green pepper, seeded & chopped

·         2 cloves garlic, sliced

·         1 T chile powder

·         1 small zucchini, trimmed & chopped

·         1 jalapeƱo pepper, seeded & chopped

·         1 pound ground chicken

·         2 T tomato paste

·         1 ounce unsweetened chocolate, chopped

·         ¼ cup sugar

·         ½ t salt

·         1 T fresh lime juice

·         1 egg, mixed with 2 T water



Directions:

1.       Dough: In a food processor, combine flour, cornmeal, sugar and salt. Pulse to blend. Cut up butter; add to processor. Pulse until incorporated. Add egg and ½ water. (Note- I usually have to add 1 ½ to 2 cups beyond what the recipe calls for). Pulse until dough begins to hold together. Gather dough into a disk, refrigerate at least 1 hour.

2.       Filling: Coat a large nonstick pot with nonstick cooking spray. Heat over a medium heat, and add onions, green pepper, garlic and chile powder. Cook 5 minutes. Add zucchini and jalapeno. Cook another 3 minutes, adding a little water if too dry. Stir in chicken, breaking apart with a spoon. Cook 6 minutes, until chicken is no longer pink. Stir in tomato paste, chocolate, sugar and salt. Cook 3 minutes to blend flavors. Remove from heat and stir in lime juice. Remove from heat and stir in lime juice. Let cool.

3.       Heat oven to 400 degrees. Divide dough into 12 equal pieces. Roll one piece into a 6-inch circle. Repeat with remaining dough, for a total of 12 circles. Transfer dough circles to two nonstick baking sheets. Place 1/3 cup filling on one half of a dough round, then brush egg with water. Fold over to enclose filling. Press edge together than crimp with a fork. Repeat with all dough rounds and filling. Brush empanadas with egg-water mixture.

4.       Bake at 400 degrees for 18 minutes or until lightly brown around the edges. Transfer to a platter. Serve warm.

Mexican Magic Bars

by CeCe Perry

Chicken and Crab Enchiladas

by Wendy Kaupa

Ingredients:
2 cups shredded cooked chicken
12 oz cooked crabmeat or imitation crabmeat
1 (15.25oz) can whole kernel corn, drained
1 (15oz) can black beans, rinsed and drained
1 (4oz) can diced freen chile peppers, drained
2 tbsp fresh lemon juice
1/4 tsp garlic salt
1/4 tsp onion salt
2 (16oz) jars taco sauce or 3.25 cups salsa, divided
2 cups shredded Monterey Jack cheese, divided
12 (7 or 8in) flour tortillas
1/3 cup chopped black olives
1/3 cup chopped tomato
Directions:
1. Preheat oven to 350. Lightly coat a rectangular 3-quart baking dish with nonstick cooking spray. In a large bowl combine chicken, crabmeat, corn, beans, chile peppers, lemon juice, garlic salt and onion salt. Stir in 1 cup of the taco sauce and 1 cup of the cheese.
2. Spread 1/2 cup taco sauce in the baking dish. Spoon about 1/2 cup of the chicken mixture on each tortilla; place seam side down on taco sauce in dish. Pour remaining taco sauce on top.
3. Tightly cover dish with foil. Place in oven and bake 30 minutes. Uncover, sprinkle with remaining cheese, and bake about 10 minutes more or until cheese melts. Sprinkle with olives and tomato and serve.

Serves 6

Mexican Spinach Dip

by Eileen
Mexican Spinach Dip
serves 12

1 (8 oz) pkg cream cheese, softened
1/2 c sour cream
1 jalapeno, seeded and chopped fine
2 (10 oz) cans Ro-Tel, drained
1/2 small onion, chopped fine
1 (10 oz) box spinach, thawed and squeezed dry
3 c shredded sharp cheddar
1 t salt
1/2 t chili powder
1/2 t ground cumin

Heat oven to 350 with rack in middle position. Grease 8 inch square baking dish. Using electric mixer, blend all ingredients well. Scrape into baking dish and bake uncovered for about 30 mins until bubbling at edges and top is golden brown. I think you could also just heat & serve this in a crockpot. Serve with chips or crackers.

*Personally I think this needed another block of cream cheese and maybe some half and half. I felt like it was a little too dry.

Boneless Country Ribs in Jalapeno BBQ Sauce

by Eileen


Jalapeno Ribs



3 1/2 to 4 lbs pork country ribs (boneless or with bones- doesn't matter)



For the rub:

4 T brown sugar

2 t chili powder

1 t salt

1/2 t paprika

1/2 t smoked paprika

1 t pepper

1/8 t garlic powder



For the BBQ sauce:

2 (8 oz) cans tomato sauce

2/3 c brown sugar

1/3 lemon juice

1/4 Worcestershire sauce

1 sm onion, processed in food processor (preferably), or very finely chopped

2 jalapeno peppers, seeded and processed in food processor (preferably) or very finely chopped

1 t soy sauce

1/2 t garlic powder

1 t liquid smoke (optional)

dash Maggi (optional)



Preheat oven to 325. Combine rub ingredients, rub all over ribs, and place ribs on a rack in a foil-lined pan and bake for 1 1/2 to 1 3/4 hours until fully cooked and tender. Meanwhile, in a saucepan, combine sauce ingredients and simmer uncovered for 30-40 mins or until thickened.


Transfer ribs to a grill and baste generally with sauce. Grill approx 10 mins until the ribs have some grill marks and a glaze. Baste with more sauce after removing from grill and serve.

Burrito Plate

by Rebecca Feigenblatt

Beef and Cheese Enchiladas

by Shannon Seney


3T flour

4t chili powder

3T oil

2c water

1 lb hamburger

1/2 c chopped onion (no included tonight)

1 t salt

1/4 t pepper

1/2 t garlic salt

12 tortillas

1 lb grated cheese


Brown flour and chili powder in oil.  Stir in water, gradually.  Simmer for 30 minutes to allow sauce to thicken. 


Meanwhile, brown hamburger and onion.  Season with:
garlic salt sprinkled over the entire portion of browned hamburger meat in your pan (it sounds like a lot, but I don't think it is because it's spread out over the entire portion)
a dash of cayenne pepper
5-10 drops of Tabasco sauce
2t-1T of dried oregano
2t-1T dried basil
dash of taco seasoning (do not add the water as instructed on the back of the packet)


Dip tortillas into chili powder sauce.  Allow any excess to drip off.  Lay tortilla onto plate in order to fill center of tortilla with meat and sprinkle with cheese.  Roll tortilla and place into baking dish.  Repeat with remaining tortillas.  Spread any left over sauce over top of tortillas (typically there is a very scant amount, if any).  Sprinkle remaining cheese over all of the enchiladas.  Bake at 350 F until cheese is melted.