Wednesday, December 29, 2010

Lasagna - 6 ingredients or less cookbook

2 pounds ground beef
1 tablespoon brown sugar
1 32 ounce jar spaghetti sauce
10 - 12 lasagna noodles cooked
2 1/2 cups grated cheddar
3 cups grated mozzarella cheese

Begin cooking noodles according to package directions. Brown beef and drain off fat. Stir in brown sugar and spaghetti sauce. Spread about 1/2 cup sauce in greased 9X13 pan. Layer starting noodles, then sauce, Cheddar Cheese, and Mozzarella cheese making 2 layers of everything. Bake at 375 for 30 minutes. Serves 10 - 12.


1 pound ground beef
1/4 cup ketchup
1 egg
1/4 cup breadcrumbs
1/4 teaspoon thyme
1/4 teaspoon onion salt
1/4 teaspoon pepper
Ketchup for top

Heat oven to 350 degrees. Combine all ingredients except extra ketchup

Place in 5 muffin cups. Bake for 30 minutes. Top with extra ketchup bake for 10 more minutes.

Chicken & Dumplings - Food Network Down Home with the Neely's

1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf

2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves

1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note:You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.

Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.


Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.

Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

Thursday, December 23, 2010

My Favorite Salad - WY

Spring Greens
Glazed Pecans
Apple (Sweet red such as Braeburn)
Goat Cheese
4 TBLS Stone Ground Mustard
1/2 Cup Balsamic Vinegar
1 1/2 Cup Olive Oil

Mocha Silk Pie - Pioneer Woman

•1 cup Pecans, Finely Chopped
•½ cups Packed Brown Sugar
•2 ounces, weight Semi Sweet Chocolate Grated
•2 Tablespoons Kahlua
•Dash Of Salt
•Filling *
•2 sticks Butter (salted)
•1-½ cup Sugar
•2 teaspoons Instant Coffee Granules
•1 teaspoon Kahlua
•3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
•1 teaspoon Vanilla Extract
•4 whole Large Eggs
Preparation Instructions
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.

Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Serve with whipped cream and more grated chocolate.

Silky Chocolate Pudding - Smitten Kitchen

Serves 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I went with a premium bar of 70% dark chocolate the first time, but the second time I used a 50% and a 70% so it wasn't quite so dark.)
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).

Wednesday, December 22, 2010

Chocolate Peppermint Crinkle Cookies - All Recipes

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 teaspoons peppermint extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the peppermint & vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Almond Roca - Pioneer Woman

16 ounces, weight Butter, Melted
16 ounces, weight Granulated Sugar
3 ounces, fluid Water
1 teaspoon Salt
2 cups chocolate chips
2 cups toasted almonds

Preparation Instructions
*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. I mostly eyeballed this to get the right color.

Remove from heat and add toasted almonds until well combined.

Pour the mixture onto cookie sheet. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin. Sprinkle Chocolate Chips on top, once melted spread. Top with more toasted almonds.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

The best almond roca. No seperating.

Peppermint Bark - Fake Ginger

12 ounces semisweet chocolate, finely chopped
12 ounces white chocolate, finely chopped (or vanilla almond bark)
1/4 cup whipping cream
1 tsp Peppermint extract
6 oz peppermint candies

Line a 13 x 9 baking pan with foil and coat with cooking spray.

Melt the semisweet chocolate and whipping cream and stir until smooth. Add the peppermint extract and mix well. Pour the dark chocolate into the baking pan and evenly smooth out. Place in the fridge for about 15 minutes to firm.

While the chocolate is chilling, crush peppermints in a large, heavy duty plastic storage bag. Make sure you have smaller and larger pieces.

Melt the white chocolate and stir until smooth. Remove the semisweet chocolate from the fridge and pour the white chocolate over top. Place in fridge to firm for about 1 hour. Remove and cut to your desired shape and size.

Store in the refrigerator in an airtight container.

Sunday, December 19, 2010

Caramel Corn IV -

1 cup unpopped popcorn
2 tablespoons vegetable oil
1 1/2 cup packed brown sugar
12 tablespoons butter
6 tablespoons light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

1.Preheat oven to 275 degrees F(150 degrees C).
2.In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.
3.Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
4.Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 15 to 30 minutes in the preheated oven, stirring every 5 minutes. Remove from pan and put into a large bowl to cool.

Friday, December 17, 2010

Hot Buttered Rum -

1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

1.Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
2.In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg

Tuesday, December 14, 2010

Jalapeno Popper Dip from Annie's Eats via Fake Ginger Blog

2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeƱo peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Preheat the oven to 375F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeƱos, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden.

Monday, December 13, 2010

Rosemary Mozzarella Skewers - Pioneer Woman Cooks

Rosemary Mozzarella Skewers
Stalks Of Fresh Rosemary
Fresh Mozzarella Cheese, Cut Into 1-inch Cubes
Marinated Artichoke Hearts, Drained
Black Or Kalamata Olives, Drained
Salami, Sliced Thin And Folded Into Fourths
1/2 Cup Olive Oil
3 Tablespoons Balsamic Vinegar
Pinch Of Salt
Fresh Ground Black Pepper (lots!)
Sprinkle Of Ground Thyme

Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves intact at the top of the stem.)

Use stem to spear cheese cubes, artichoke hearts, olives, and salami in whatever order you’d like.

Mix dressing ingredients until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.

Can be made ahead of time.

I didn't care for the balsamic dressing. Would be better with more of an italian dressing. Maybe the oil from the artichokes.

Sunday, December 12, 2010

Cinnamon Spiced Candied Walnuts - Baking Bites

3 cups raw walnuts (pref. halves or large pieces)
1 large egg white
1/4 cup sugar (pref. vanilla sugar)
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt

Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large bowl, lightly beat the egg white until slightly foamy. Add in walnuts and stir with a spatula to coat.
In a small bowl, stir together the sugar, brown sugar, cinnamon, allspice and salt. Pour over the nuts and stir with a spatula until very evenly coated.
Spread in a single layer on the baking sheet and bake for 30 minutes.
Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool.
When nuts have cooled, break nut clusters up into a bowl to serve or store at room temperature in an airtight container.

Makes about 3 cups.

Sunday, November 28, 2010

After Thanksgiving Turkey Soup -

1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

1.Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2.In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3.Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Serves 16

Wednesday, November 24, 2010

Corn with Wild Rice - Pioneer Woman Cooks

2 cups Cooked Wild Rice (cooked In The Below 4 Cups Chicken Broth)
4 cups Chicken Broth
3 cups (to 4 Cups) Fresh Corn Kernels (scraped Off The Cob)
1 cup Heavy Cream
6 Tablespoons Butter
2 whole Eggs Beaten
1 teaspoon (to 2 Teaspoons) Kosher Salt (or Table Salt To Taste)
Cayenne Pepper To Taste
½ cups (to 1 Cup) Milk, For Thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.

Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt and cayenne pepper. Stir together.

Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.

Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30-45 minutes, or until just turning golden brown on top and the mixture is somewhat set.

Friday, November 19, 2010

Pumpkin Spice Sugar Cookie Bars with Cinnamon Buttercream Frosting - Good Life Eats Blog


For the bars:
1 cup butter; room temperature
1/2 cup brown sugar
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla
1 cup pumpkin
6 cups flour
1 tsp salt
1/2 tsp baking soda
4 teaspoons pumpkin pie spice
1/4 teaspoon cardamom
1/4 teaspoon ground cloves

For the Buttercream:
3/4 cup butter; room temperature
3/4 cup shortening
1 1/2 tsp vanilla
pinch of salt
3/4 teaspoon ground cinnamon
6 cups powdered sugar
7 - 8 Tbsp milk
food coloring (if desired)

For the bars:
Cream butter and sugar until fluffy. Add the eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda, pumpkin pie spice, cardamom, and cloves. Stir the flour mixture with a whisk to combine. Add half of the flour mixture to the wet mixture and mix just until combined. Then add the pumpkin puree, followed by the remaining flour mixture. Stir until just combined. Spread on a greased 13x18 inch baking pan.

Bake at 375 degrees for 10-20 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

For the frosting:
Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Tip: To make your own Pumpkin Pie Spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg. Makes 2 teaspoons.

Muddy Buddy

8 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
2/3 cup peanut butter
1 1/2 - 2 cups powdered sugar

Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Chex Mix

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Thursday, November 18, 2010

Green Bean Casserole - Campbells

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

1.Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2.Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3.Bake for 5 minutes or until the onions are golden brown.

•Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (about 16 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
•Easy Substitution: For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.
•Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
•Flavor Variation: To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
•Flavor Variation: To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
•Flavor Variation: For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
•Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Thanksgiving Stuffing - Adapted from Pioneer Woman Cooks

Prep Time: 24 Hours | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 10

1 box seasoned cubed stuffing
1 stick Butter
1 whole Medium Onion, Diced
2 cups Celery, Chopped
2 cups Low Sodium Chicken Broth
½ teaspoons Dried Basil
½ teaspoons Thyme
¼ cups Fresh Parsley, Chopped
1 can sliced water chestnuts rough chopped
3/4 cup toasted slivered almonds
Salt (if needed) & Pepper To Taste

Preparation Instructions
Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.

Add 2 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, and ¼ cup of chopped fresh parsley. Stir until combined.

Place stuffing into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Or place in crockpot on high for 1 hour until hot and then on low until ready to serve (4 - 6 hours).

Mashed Potatoes - Pioneer Woman Cooks

Prep Time: 1 Hour | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 10

5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sweet Potatoes - Pioneer Woman Cooks

Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 10

4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter

Preparation Instructions
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Turkey Brine - Pioneer Woman Cooks

3 cups Apple Juice Or Apple Cider
2 gallons Cold Water
4 Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced
1-½ cup Kosher Salt
2 cups Brown Sugar
3 Tablespoons Peppercorns
5 whole Bay Leaves
Peel Of Three Large Oranges

Preparation Instructions
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Monday, November 8, 2010

Equisite Pizza Sauce -

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

1.In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2.Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Serves 4

Monday, November 1, 2010

Cheesy Chili-Mac - Weight Watchers

1 spray(s) cooking spray
2/3 pound(s) raw extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni , elbow-size
31 oz canned pinto beans, rinsed and drained
1/2 cup(s) low-fat shredded cheddar cheese

1. Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
2. Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
3. Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.
4. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

POINTS® Value: 5
Servings: 8
Preparation Time: 16 min
Cooking Time: 28 min
Level of Difficulty: Easy

Lasagna Cupcakes - The Hungry Girl

12 oz. raw lean ground turkey
1/4 tsp. salt, divided
1/8 tsp. black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
One 14.5-oz. can crushed tomatoes
1 1/2 tsp. chopped garlic, divided
1/2 tsp. Italian seasoning
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/8 tsp. ground nutmeg
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 375 degrees.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 tsp. salt and pepper. Cook and crumble until no longer pink, about 5 minutes. Add onion and mushrooms and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 minutes.

Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.

Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 tsp. salt, and remaining 1/2 tsp. garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a wonton wrapper into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.

Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tbsp. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp. mozzarella cheese.

Bake in the oven until cheese has melted and wrapper edges have browned, about 10 minutes.

Allow to cool, carefully transfer to a plate, and serve 'em up!


PER SERVING (1 cupcake): 165 calories, 4.75g fat, 390mg sodium, 14g carbs, 1.25g fiber, 3g sugars, 15g protein -- POINTS® value 3*

Thursday, October 28, 2010

Candied Spice Pumpkin Seeds - WY Cafe

White Pepper
Pumpkin Seeds

Mix together Sugar, White Pepper, Salt & Cayenne. After rinsing seeds while still wet coat seeds with sugar mixture. Bake at 275 degrees for about 1 hour stirring frequently.

Friday, October 15, 2010

Garlicky Lemon Chicken - You've Got Supper

1 tbsp olive oil
4 chicken thighs, skinless boneless
1/2 cup(s) Chardonnay wine
1 lemon(s)
2 tbsp butter, with salt
2 clove(s) garlic, minced

1. Season chicken with salt and pepper. Heat olive oil in skillet over high heat. Add thighs and sear for 2 minutes on each side.

2. Meanwhile, juice and zest half a lemon. Lower heat to medium. Add wine and lemon juice. Cook chicken while continuously scrapping brown bits off bottom of pan, about 5 minutes. Remove chicken from pan.

3. Whisk in butter and minced garlic.

Wednesday, October 13, 2010

Petite Vanilla Bean Scones - Pioneer Woman

Prep Time: 20 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 12

3 cups All-purpose Flour
⅔ cups Sugar
5 teaspoons Baking Powder
½ teaspoons Salt
2 sticks (1/2 Pound) UNSALTED Butter, Chilled
1 whole Large Egg
¾ cups Heavy Cream (more If Needed)
2 whole Vanilla Beans
3 cups Powdered Sugar, Sifted
½ cups Whole Milk
1 whole Vanilla Bean
Dash Of Salt
Preparation Instructions
Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes.

Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.


To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

Wednesday, September 22, 2010

Turkey Chili - Clean Mama Blog

2 pounds ground turkey - I used 2 - 20 oz packages
2 tablespoons olive oil - didn't use
1 medium onion, chopped finely
3 tablespoons chili powder - I used 2 TBL because that's what I had
1 (15-ounce) can kidney beans, drained and rinsed - I used Black Beans
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes (note: you can also use chopped fresh tomatoes for half of the fire-roasted, if desired)
1 medium sweet potato, peeled and shredded
1 (15-ounce) can low-sodium chicken broth - I used water and 2 boullion cubes
1/4 cup instant tapioca (recommended: Minute tapioca)
2 tablespoons soy sauce
1 tablespoon kosher salt - I used about 1 tsp.
2 teaspoons granulated garlic
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
Optional: 1/2 to 3/4 cup lager-style beer - I used 1 bottle
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions or whatever your family desires

1. Heat one tablespon olive oil over medium heat, add ground turkey and saute thoroughly until cooked through. Drain in colander and set aside. Meanwhile, heat one tablespoon oil over medium heat and saute onion over medium heat until softened, 5-7 minutes.
2. Put the turkey and onions in the slow cooker and add all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours. If you prefer a thicker consistency to your chili, take the cover off for the remaining hour or so to allow some of the liquid to evaporate.
3. If desired, stir in the beer and allow to simmer for the last hour or so if using, and season with more salt and pepper, to taste. Divide the chili among bowls. Serve with the toppings of your choice.

The Best Cornbread - By What We Eat Blog

1 Tbsp Oil
1 cup milk (warm)
1 egg (beaten)
1/2 cup sugar
1/2 cup yellow cornmeal
1 cup flour
2 tsp baking powder
1/4 tsp. baking soda
1/2 tsp. salt

1. Mix all ingredients. Batter will be thin.
2. Pour into 8x8 pan. Bake 25-30 minutes at 350 degrees. (I had to go almost 35 minutes - check for a moist crumb.)

I think honey butter is a MUST for this.... so delicious!
*Can be easily doubled and cooked in a 9x13 pan.

Friday, August 13, 2010

Snow Cone Syrup Recipe - Skip to My Lou Blog

2 cups sugar
1 cup water
1 .22 ounce unsweetened powder drink mix

Mix all ingredients in a saucepan. Bring to a boil and then immediately remove from heat. Allow to cool. We used a funnel to put syrup into a recycled bottle.

Thursday, August 5, 2010

World's Greatest Homemade Slushies (Courtesy of Hillbilly Housewife)

2 cups ice water
1 packet fruit-flavored drink mix (use your favorite flavor)
2/3 cup sugar
4 cups or 1 full tray of ice cubes

You need a blender to prepare this recipe. Put all of the ingredients into your blender. It will be about 2/3 to 3/4's full. Put the lid on. Process the mixture on high for a full minute. Stop the blender, use a spoon to stir it a bit. Look for unchopped ice chunks. If all the chunks are grated up, then go ahead and serve it. You may need to process it for another full minute though. Serve immediately. I usually have to spoon this out of the blender with a measuring cup because the mixture is so thick. Makes 4 - 8oz servings.

Wednesday, July 21, 2010

Ultimate Coffee Cake - Paula Deen

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks

Thursday, July 15, 2010

Slow Cooker Boston Tea (book club) Punch Recipe - A Year of Slow Cooking Blog

2 cups water
2 black tea bags
1/2 cup rum
2 ounces Triple Sec
2 tablespoons sugar
8 lemon slices (about 2 lemons)

The Directions.

Use a 2 quart slow cooker. Put water into your slow cooker, and add the tea bags. Pour in the rum and triple sec. Stir in the sugar. Wash lemons well, slice, and float the slices on top. Cover and cook on low for 4 hours, or on high for about 2 hours. When thoroughly hot, remove tea bags (you can squeeze them just a bit to get out more tea flavor, if you'd like) and discard. Ladle into pretty mugs and serve.

Serves 4

Lemonade Iced Tea Sorbet - Cooking Light

2 cups boiling water
4 regular-sized English Breakfast tea bags
3/4 cup sugar
3/4 cup fresh lemon juice (about 4 lemons)
1 cup ice water

1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.

2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm.

Thursday, July 1, 2010

Vegetable Side Dish - Kevin & Amanda's Blog

1 zucchini
1 red bell pepper
1 red onion
1 cup of frozen corn kernals

Dice all the vegetables then add frozen corn kernals. Toss with just enough olive oil to coat, plenty of kosher salt, freshly cracked pepper, and a minced clove of garlic. Roast at 400 degrees for 15-20 mins.

Skinnygirl Sangria - Bethany Frankel

8 peaches, pitted and sliced
4 white plums, pitted and sliced
1 pound green grapes, cut in half
3 bottles Prosecco (Italian Sparkling Wine)
One 12-ounce can Fresca or diet lemon/lime soda
One 12-ounce can club soda

Combine all the ingredients and chill for at least 1 hour.
Serve over ice.

Wednesday, June 23, 2010

Fizzy Fruity Pineapple Punch - Hungry Girl

1. Dissolve half a two-serving packet of Crystal Light fruit punch into a cup of icy-cold club soda.
2. Add 1/4 cup of chilled, juice-packed pineapple chunks.
3. Then give the whole thing a stir and slurp away! It's a bubbly spin on something ordinary, and you will LOVE it. Pssst... If you want to make it even MORE fun, freeze the pineapple chunks first!

Acceptable Intruders: Vodka or rum (only if you're of legal drinking age, of course), a cute straw, a paper umbrella, and fruity garnishes!

PER SERVING (entire drink): 40 calories, 0g fat, 76mg sodium, 8g carbs, 0.5g fiber, 7g sugars, 0g protein -- POINTS® value 1*

Mojito Slushie - You've Got Supper Blog

Servings: 4 Prep Time: 5 minutes

1 cup(s) sugar
1/2 cup(s) lime juice (fresh)
1/2 cup(s) mint (fresh), firmly packed
2 tbsp lime zest
1/2 cup(s) light rum

1. In a saucepan over medium heat, make simple syrup by combining sugar with 1 cup of water. Cook for 5 minutes until sugar is dissolved. Cool.

2. Mix together sugar syrup, lime juice, mint leaves, lime zest and rum in a blender and blend until smooth. Add 8 cups of ice and blend until slushy.

Monday, May 17, 2010

Mexican Rice II - All Recipes

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

1.Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2.Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Serves: 4

Wednesday, May 12, 2010

Low Fat Refried Beans - Bethany

16 oz can all natural (low fat or fat free) refried beans (Beantos or Amy’s makes good brands)
2 Tablespoon store bought jarred salsa
1 clove garlic, minced
1 teaspoon black pepper

Combine the above over medium heat in a saucepan and serve.

Tuesday, May 11, 2010

Chicken Noodle Soup

8 c. water
4 chicken breast halves
celery leaves
1 onion
1 bay leaf
3 Tbsp. chicken base or 6 bouillon cubes
1 c. celery, sliced
1 c. carrots, chopped
1 can cream of chicken soup
2 c. frozen noodles (other noodles work, but the ones in the freezer section taste like homemade!)
2 Tbsp. chopped parsley (opt)
1 c. frozen peas
salt & pepper taste

Place chicken and water in large kettle, bring to a boil. Add celery leaves, onion and bay leaf. Simmer until chicken is tender. Remove chicken and cube. Bring broth to a rolling boil; add bouillon, noodles, celery, and carrots. Cook, uncovered, for about 20 minutes or until noodles and vegetables are tender. Add cream of chicken soup which has been diluted with 1 can of broth. Add chicken, parsley, peas, salt and pepper. Simmer for a few minutes or until well blended, but DO NOT BOIL. Let it cool for at least 15 minutes before serving. It's thicker and yummier the next day (and my kids love it served over mashed potatoes the 2nd day)!

Sunday, April 11, 2010

Chicken Tortilla Soup

4 Chicken Breasts Uncooked (can be frozen)
2 15 oz cans mexican stewed tomatoes
1 cup salsa
1 4 oz can of diced green chilies
1 15 oz cans tomato sauce
1 pkg taco seasoning
2 15 oz cans canned corn drained
2 15 oz cans black beans drained and rinsed

Put all ingredients except corn and black beans in crockpot. Cook on low for 6 - 8 hours. Remove chicken breasts. Add corn and black beans. Shred Chicken and add back to pot.

Serve with tortilla chips, sour cream, avacado, cheese etc.

Beef Stew - Food Network

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley or 1 Tablespoon Dried
6 sprigs fresh thyme or 1 Tablespoon Dried
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed (1 28 oz can)
2 to 3 teaspoons red wine vinegar, or to taste

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.

Thursday, April 8, 2010

Pretzel Bites - Fake Ginger via Tracey's Culinary Adventures

1 1/2 cups warm water (about 110 F)
2 tablespoons light brown sugar
1 package (2 1/4 teaspoons) active dry yeast (I used instant)
3 ounces (6 tablespoons) unsalted butter, melted and cooled just slightly
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt

On low speed, mix the water, sugar, yeast, and butter in the bowl of a stand mixer fitted with the dough hook until combined. Let sit for 5 minutes.

Add the salt and 4 1/2 cups of the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour 1 tablespoon at a time, until the dough clears the sides of the bowl. Remove the dough from the bowl, place on a lightly floured surface and knead into a ball with your hands.

Spray a bowl with cooking spray (or oil with with vegetable oil), add the dough and turn to coat. Cover the bowl with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 F. Spray two baking sheets liberally with cooking spray.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring about 22 inches. Cut the dough into one inch pieces to make pretzel bites. Boil the pretzel bites in the water solution in batches of about 10-15 for 30 seconds. Remove with a large slotted spoon and place the pretzel bites on the prepared baking sheets, making sure they aren’t touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.

Remove to a cooling rack and let rest 5 minutes before eating.

Sunday, April 4, 2010

Effen Black Chery Lemon Drop - Chantel A.

1 1/2 shot of Effen Black Cherry Vodka
1 shot simple syrup
1 1/2-2 shots of fresh lemon juice.

Shake...and you know the rest.

Pommegranite Margarita - The Food Network

Lime wedge, plus more for garnish
4 ounces white tequila
2 ounces Triple Sec
1/2 cup pomegranate juice
1 lime, juiced (optional)
Club soda

Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.

Peanut Butter Pie - Food Network The Neely's


Hot Fudge Sauce:
1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 tablespoons unsweetened cocoa powder
1/8 teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped

Peanut Butter Pie:

8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 teaspoon vanilla extract
2 ounces shaved milk chocolate
Chopped peanuts, optional

1 (9-inch) baked chocolate cookie pie crust

Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.

Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.

In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.

Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.

If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

Saturday, April 3, 2010

Mini Monkey Bread

Servings: 12
Preparation Time: 20

12 Rhodes™ Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
½ cup brown sugar
2 teaspoons cinnamon

1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
½ teaspoon vanilla

Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.

Monday, March 29, 2010

Twix Bar Fake-Out - Smashed Peas and Carrots Blog

1/2 cup butter
1/4 cup white sugar
1 1/4 cup all-purpose flour
3/4 cup butter
3/8 cup white sugar
3 tbsp light corn syrup
1 14 oz can sweetened condensed milk
1 cup milk chocolate chips

Beat butter and 1/4 cup sugar in mixer until pale in color. Add flour to form a crumbly dough similar to pie crust. Press dough into an 8 inch square baking pan that has been greased and lined with parchment paper. Bake shortbread base at 350 degrees for 20-25 minutes or until golden brown on the edges. Leave in pan, cool in fridge.

To make caramel layer, bring to boil: 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan. Stir constantly once boiling for 7 minutes. Caramel mixture will thicken and become pale in color. Spread caramel on COOLED shortbread base. Let caramel layer cool for 30 minutes in the fridge and then an additional one to two hours in the freezer to get the caramel layer stone hard.

To make the chocolate layer, melt chocolate chips over low heat. Spread melted chocolate directly onto cooled caramel layer. Let cool for hour and then stuff your face!!

Saturday, March 27, 2010


4 Squares unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped nuts

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Swirly Peanut Butter Brownies

Adapted from the America's Test Kitchen Family Baking Book

8 tbsp (1 stick) unsalted butter
3 oz. unsweetened chocolate, chopped coarse
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/3 cup chunky peanut butter

1. Place an oven rack in the middle position. Preheat to 350 F. Line an 8-inch square baking pan with a foil sling (2 pieces of foil crossed over each other and smoothed down) and grease the foil. Melth the butter and chocolate together in the microwave, stirring often, 1-3 minutes. Let the mixture cool slightly.

2. In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together the sugar, eggs, and vanilla. Whisk in the melted chocolate mixture until just combined. Stir in the flour mixture until just incorporated.

3. Scrape the batter into the prepared pan. Plop the peanut butter evenly around the top of the batter. Run a butter knife through the batter to create swirls.

4. Bake brownies 22-27 minutes. Let cool completely on a wire rack, about 2 hours. Remove from pan using the foil, cut into squares, and enjoy!

Wednesday, March 24, 2010

Brownie Cupcakes with Fluffy Peanut Butter Frosting - Tidymom Blog

Brownie Cupcakes
1 prepared box of your favorite Brownie Mix (we use and love Ghirardelli Double Chocolate Brownies)
1/2 to 1 cup Reeses Peanut Butter chips (I just dumped some in)

Make brownies according to package directions.
Add peanut butter chips and mix.
Pour batter into paper lined cupcake pan, filling about 3/4 full (I got 15 cupcakes out of this mix)
Bake at 350° approximately 20 mins or until a tooth pick comes out clean. Don't over bake.
Cool completely.

Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
4 tablespoons heavy whipping cream (you could probably use milk, and maybe only 3 tbsp)
2 cups powdered sugar

Beat butter and peanut butter in a medium bowl with an electric mixer.
Gradually add powdered sugar
Add cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick.
Beat for at least 3 minutes until nice and fluffy.
Frost brownie cupcakes with frosting. I used a 1M tip, but you could spread with a knife if you want.

Thursday, March 18, 2010

Dad's Hamburger Gravy -

1 pounds lean ground beef
1/2 onion, finely chopped
5 cups milk
2 tablespoons chicken bouillon granules
2 tablespoons butter or margarine
1 teaspoon ground sage
salt and pepper to taste
1/2 cup all-purpose flour

1.Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
2.Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
3.Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.

Friday, February 26, 2010

Restaurant Style Salsa - Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Wednesday, February 24, 2010

Light Alfredo - Katy K,

6-7 Light Laughing Cow cheese wedges (I used Garlic & Herb flavor)
1 cup skim milk (I used 1% b/c it's what we had),
1/4 cup parmesan cheese,
2 tsp fresh garlic,
dash of nutmeg.

I added a bit of basil too. Melt this all on low for about 15 minutes. Add your favorite pasta. Whole wheat penne or rotini would be good. We had light cheese ravioli... See More's. Then I drained a can of petite-diced tomatoes really well and mixed those in at the end just before I added my cooked pasta to the sauce pan. It was D'Lish!!!!

Monday, February 22, 2010

Snickerdoodle Muffin - Pleasant Home Blog

Heat Oven to 350 and grease regular size Muffin Tins

1 Cup Butter that has been softened (2 sticks)
1 Cup Sugar
2 tsp. Vanilla
2 Eggs beaten
1 -1/4 Cups Sour Cream

Mix in Separate bowl; add to mixture above.
3/4 tsp. Baking Soda
3/4 tsp. Baking Powder
3/4 tsp. Cream of Tarter
2 1/4 Cups Flour

Dough will be like a sticky biscuit dough. Use some sort of scoop,
i.e. cookie scoop, ice cream scoop, or laddle and scoop out a portion
of dough. Drop dough into a bowl of:

1 Cup Sugar and 2 TBSP. of Cinnamon

Roll around and completely coat dough ball.

Drop coated dough ball into greased muffin tin's.

I was able to get 24 med. size cupcakes. (and yes, your fingers do get a little sticky doughy)

Bake approx. 20 minutes.

They are SO DELISH!

I sprinkled a bit of the left over Sugar/Cinnamon mixture on top of each cupcake just before I baked them. mmmmm. {I haven't used cupcake wrappers on these, I'm sure it would probably be fine

Sunday, February 14, 2010

Frozen Cappuccino Punch

1/2 C sugar
1/4 C instant coffee granules
1 C boiling water
8 C milk
1 qt vanilla ice cream, softened
1 qt chocolate ice cream, softened

In a small bowl, combine the sugar and coffee. Stir in boiling water until dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a 1 gallon punch bowl. Stir in milk. Add scoops of ice cream. Stir until melted.

Tuesday, February 2, 2010

Freeze Ahead Dinner Rolls - Freeze Happy Blog

3 tablespoons unsalted butter , plus 2 tablespoons for bowl and baking dish
1 1/2 cups whole milk
1/3 cup honey
4 tablespoons vegetable shortening
5-5 1/2 cups all-purpose flour
1 tablespoon yeast (rapid rise or instant)
2 teaspoons salt
1 large egg , plus1 large egg beaten with 1 tablespoon water

1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.

2. Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well. Don't get the milk mixture too hot, or the dough won't rise.

3. Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.

4. Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.

5. Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely, about 2 hours longer.

To Freeze
Keeping rolls together or seperating into individual serving sizes, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.

To Serve
Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.

Makes 15 large rolls.

Low Country Cookie - Paula Deen Food Network

1 (16-ounce) box graham crackers
12 tablespoons (1 1/2 sticks) butter
1 cup sugar
1 egg
1/2 cup milk
1 cup chopped pecans
1 cup or 3 (1/2-ounce) cans shredded coconut

2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
3 tablespoons milk
For the filling: Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.

For the topping: Beat all the ingredients together and spread over top layer of crackers.

Chill. Cut into squares.

Sunday, January 31, 2010

Refried Beans

8 oz. refried beans
8 oz. shredded cheddar
8 oz. shredded monteray jack
8 oz. enchilada sauce
4 oz. diced green chiles
1/2 cup sliced olives

Mix all together. Heat at 350 degrees for 30 minutes

Tuesday, January 26, 2010

Chicken Taco Meat

2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste

1.Place chicken breasts and tomato sauce, salsa, seasoning, cumin, garlic and chili powder in crockpot. Let simmer for 6-8 hours.
2.With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Serve with fried salted corn tortillas, chopped cilantro, chopped tomatoes and sour cream.

Yield 4 servings

Wednesday, January 13, 2010

Hot White Bean Dip with Bacon - Our Best Bites Blog

2 slices bacon (if you're like me you'll want to do extra)
4 garlic cloves, minced
1/3 cup low-sodium chicken broth
1 can cannellini beans, drained (Great Northern beans work too)
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon crushed rosemary

Cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon (or add to food processor and pulse a few times). At this point taste it and add more salt to taste, as well as hot sauce and lemon juice if desired. (I usually go heavy on both of those) Sprinkle dip with remaining bacon just before serving.
Serve with pita chips.

adapted from Cooking Light

Tuesday, January 12, 2010

Grilled Chicken with Basil and Lemon Dressing - You'

4 lemon(s)
2/3 cup(s) olive oil, divided
6 chicken breast halves, boneless skinless
1 1/2 tsp salt, divided
1 tsp pepper, divided
1 cup(s) basil (fresh), loosely packed
1 clove(s) garlic

1. Marinade - combine 1/3 cup olive oil, 3 tbsp of lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a resealable plastic bag. Pound chicken to an even thickness. Add chicken breasts, seal the bag, and massage the marinade into the chicken. Refrigerate for 30 minutes or longer.
2. While marinating, blend the basil, garlic, 1 tsp lemon zest, 1/4 cup lemon juice, 3/4 tsp salt and 1/2 tsp pepper until smooth (with a food processor or blender). Gradually blend in 1/3 cup of olive oil.
3. Grill chicken over medium-high heat for 7 - 10 minutes per side, depending on thickness.
4. Serve chicken on platter. Drizzle chicken with basil and lemon dressing. Serve with extra dressing on the side.

Servings: 6
Prep Time: 20 min.
Cook Time: 15 min.

Monday, January 11, 2010

Garlic Bread Seasoning - Recipe from

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Thursday, January 7, 2010

Asian Won Ton Salad - Our Best Bites blog

Sweet Sesame Dressing
2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds

Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

Asian Wonton Salad
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying

Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.

Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.

Friday, January 1, 2010

Avocado Feta Salsa - Fake Ginger Blog

1 avocado, chopped
2 roma tomatoes, diced
1/4 cup red onion, finely diced
1 clove garlic
1 tablespoon red wine vinegar
1 tablespoon olive oil
4 ounces feta
Chopped Parsley or Cilantro

Toss together avocado, tomatoes, onion, and garlic. Gently stir in red wine vinegar and olive oil. Stir in feta. Cover and chill for at least 30 minutes.

Sticky Chinese Chicken Wings -

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder

Mix soy sauce, brown sugar, ginger, and garlic powder together. Toss wings in the mixture and allow to marinate overnight. In the morning, put wings and marinade in slow cooker and cook on low for 6 to 8 hours. Remove wings from slow cooker and transfer marinade (now sauce!) to a small saucepan. Allow to simmer until thickened. Pour over wings and enjoy!
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