B.A.D. Girls Recipes

Dessert Pizza

2011-10-12T10:35:00.000-07:00

This recipe is totally fun for kids to make. You can also play with the toppings/ingredients. I think Nutella and peanut butter chips would make a great combo, but there are endless possibilities.

Pizza Crust Dough (see recipe or buy pre-made dough, which is what I did)
3/4 cup creamy peanut butter
4 tablespoons butter, melted
Chocolate chips
Mini marshmallows

Spread the unbaked pizza crust out on a cookie sheet. Mix together the peanut butter and melted butter in a small bowl until combined. Spread peanut butter mixture over the surface of the pizza dough. Top with chocolate chips and marshmallows...add as many as you like. Bake pizza according to dough recipe/instructions. Let pizza cool for 5 minutes before slicing.

Crockpot Chicken Tortilla Soup

2011-08-03T10:39:00.000-07:00

This recipe is very close to the Chicken Tortilla Soup recipe that Becky has shared before so I almost didn't post it. But it has a few slightly different ingredients, and this one is intended for the crockpot, so here it is anyway!

4 cups chicken breast, cooked and diced
1 large (28 oz.) can petite diced tomatoes
1 (14 oz.) can enchilada sauce
2 green onions, chopped
1 can chopped green chiles
1 can pinto beans, drained and rinsed
1 tablespoon garlic, minced
32 oz. low-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
1 (10 oz.) package frozen corn

Optional Toppings:
Corn tortillas for crispy tortilla strips (see instructions below)
Avocado
Shredded Cheese
Sour Cream

Place chicken, tomatoes, enchilada sauce, onion, green chiles, beans, garlic, and corn into crock pot. Pour in chicken broth. Add cumin, chili powder, salt and pepper. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Serve with desired garnishes.

*To make crispy tortilla strips, preheat oven to 400 degrees. Brush both sides of corn tortillas with oil. Cut tortillas into approximately 1/2 inch strips using a pizza cutter. Bake at 400 until crisp, usually about 10-15 minutes. Sprinkle on top of soup.

Cookie Dough Cheesecake Bars

2011-08-03T10:11:00.000-07:00

For the crust:
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted

For the cookie dough:
5 tablespoons butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
1 cup chocolate chips

For the cheesecake filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla

1. Preheat the oven to 325 degrees. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

(Recipe courtesy of My Baking Addiction.)

Mojito Slushies

2011-08-03T10:07:00.001-07:00

1 cup sugar
1 cup water
1/2 cup fresh lime juice
1/4 cup fresh mint leaves, firmly packed
2 limes, zested
1/2 cup light rum
8 cups crushed ice
Mint sprigs and lime wedges for garnish

In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses and garnish with mint sprig and lime slice.

(Recipe courtesy of Tyler Florence via FoodNetwork.com)

Brisket Tacos

2011-06-20T11:36:00.000-07:00

2-3 pound round roast, cut into large chunks
1 serrano chilie, chopped
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ancho chili powder (or regular chili powder)
2 teaspoons cumin
1 1/2 cups water

Place chunks of meat in slow cooker. Add serrano chile, garlic, salt, chili powder and cumin. Toss to coat meat. Add water. Cover and cook on high for 6-8 hours. Pull meat apart with two forks to shred. Serve with fresh tortillas and your favorite taco toppers.

Makes 6-8 servings.

Fried Rice

2011-06-19T19:50:00.001-07:00

Cooking Spray
3 eggs, beaten
1 tablespoon oil
1/4 cup green onion, minced
4 cups cooked rice (grains separated)**
1 cup frozen carrots and peas, thawed
1-2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons butter

Lightly spray your wok with cooking spray and then heat wok over medium heat. When wok is hot, pour in the eggs and scramble with wooden spoon or spatula. Remove the eggs when they are still slightly runny and set them aside.

Coat the wok with the 1 tablespoon oil and swirl it around to coat the entire surface of wok. When the oil is very hot, add the green onions and stir fry until fragrant (only about 10-15 seconds). Add in the rice and combine with the onions. Spread out the rice over the entire surface of the wok and let it sit untouched until the grains begin to sizzle (about 1-2 minutes). Toss the rice and add 1 tablespoon soy sauce. Toss rice again and then spread it out again.

Add the peas and carrots, the cooked eggs, and sesame oil, and butter. Toss everything to distribute all ingredients and melt butter. Spread rice out again and let it sit until the grains get very hot. Taste rice at this point and add another tablespoon of soy sauce if necessary.

Makes approximately 6 servings.

(You can add any type of protein to this dish as well. Shrimp, pork, chicken or beef all work really well. Just be sure to cook/saute your meat first and cook it until it is just short of being done. Set it aside and add it back in at the very end when all the ingredients are heating up together.)

** VERY IMPORTANT: For the best results, cook your rice at least one day prior to making this dish and refrigerate it. This ensures that the rice fully absorbs the moisture from cooking and dries out a little. When you're ready to make your fried rice, make sure you break up the grains of rice really well before adding it to the wok.

Chicken Taquitos

2011-06-13T13:00:00.000-07:00

6 oz. cream cheese, softened
1/4 cup salsa
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons chopped cilantro
1-2 green onions, chopped
3 cups shredded cooked chicken
1 cup shredded Monterrey Jack cheese
12 (6 inch) flour tortillas
Cooking spray
Kosher salt

Preheat oven to 425 degrees. Line a baking sheet with foil.

In a large mixing bowl combine cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.

Spoon about 3 tablespoons of the mixture into the middle of each tortilla. Roll the tortilla tightly around the filling and place seam down on the prepared baking sheet. Spray tops of tortillas lightly with cooking spray and sprinkle with a pinch of kosher salt.

(You can freeze the taquitos at this point on the baking sheet and then transfer to a plastic bag for cooking later.)

Bake 15-20 minutes (longer if frozen), until crisp and brown. Serve with sour cream and salsa, if desired. Makes 12 taquitos.

(Original recipe from Annie's Eats.)

Oreo Cheesecake

2011-03-03T08:59:00.000-08:00

1 pkg. (16 oz.) Oreo cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs

Heat oven to 325 degrees.

Spray the bottom only of a 9-inch springform pan. Process 30 cookies in food processor until finely ground. Add butter and mix well. Press onto bottom of pan.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and mix well. Add eggs, one at a time, beating after each addition until just blended. Chop remaining cookies and add to batter. Pour over crust.

Bake for approximately 1 hour or until center is almost set. Run a small knife around the rim of the pan to loosen cake and then allow to cool completely. Refrigerate for at least 4 hours before serving. Remove rim of pan to slice and serve.

Banana Bread

2011-02-03T13:45:00.001-08:00

This is the banana bread I've always made and I love it. It is a recipe straight from my Betty Crocker cook book that I've had forever.

1 1/4 cup sugar
1/2 cup butter, softened
2 large eggs
1 1/2 cup mashed very ripe bananas
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Heat oven to 350 degrees. Grease bottoms only of two 8-inch loaf pans.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda and salt until just moistened.

Divide batter evenly between pans and bake for about 1 hour. (I usually pull mine out at 45 minutes and they are perfect, so watch the time near the end of baking.) Cool 10 minutes in pans on wire rack.

Loosen sides of loaves from pans and remove from pans to continue cooling on wire rack. Wrap tightly and store at room temperature for up to 4 days, refrigerated up to 10 days.

Curried Cottage Pie

2011-01-28T13:42:00.000-08:00

This recipe is from my grandma June. When she gave it to me, there were no measurements or amounts of any of the ingredients, so I will estimate them for you. It is really hard to make this incorrectly...it's easy!

3 pounds lean ground beef
1/2 cup yellow onion, chopped
2 packets brown gravy mix
1 small bag of frozen peas and carrots
1 tablespoon mild Indian curry powder

5-6 medium to large sized Yukon Gold potatoes, diced*
1/2 cup butter
milk or heavy cream
salt and pepper

Preheat oven to 350 degrees.

Bring a large pot of water to boil and add diced potatoes. Cook for about 15 minutes or until potatoes are very tender, but not mushy.

While the potatoes are cooking, prepare both brown gravy packets according to directions. Cook ground beef on medium high heat in a skillet with the diced onion until meat is just brown and onion is tender. Drain beef mixture and return to pan. Add curry, prepared brown gravy, and frozen vegetables. Cook for about 5 minutes on medium low so that the vegetables thaw completely and ingredients cook together. Pour meat mixture into the bottom of a greased 9x13 casserole dish.

After the potatoes have cooked until tender, drain the water and place in a large bowl. Mash the potatoes with about 1/4 cup butter and enough milk or heavy cream to make the potatoes creamy but not runny or mushy. Add salt and pepper to taste. Top the meat mixture with the mashed potatoes and spread evenly. Place 4-6 pats of the remaining butter on top of the potaotes.

Bake at 350 degrees for approximately 30-35 mintues or until hot and bubbly. Let rest for 5 minutes before serving. Makes 8-10 servings.

*I like to use Yukon Gold potatoes because I think they have the best flavor and texture, but you can use any kind of potatoes you would like.

Pumpkin Chocolate Chip Muffins

2011-01-28T12:27:00.000-08:00

Melissa Brown brought these to us after Logan was born and I immediately asked her for the recipe, which she was gracious enough to share. These are yummy enough to be dessert and are also perfect for a breakfast sweet bread.

1 1/2 cups all-purpose flour
1 1/2 cups whole -wheat flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
4 large eggs
2 cups sugar
1 can (15 oz) pumpkin

1 cup canola or vegetable oil
2 cups chocolate chips

Mix wet and dry separate then combine. Fill muffin cups 3/4 full and bake at 350 degrees for 20-25 minutes.

Variatons:
*you can add a couple of tablespoons ground flax seed if you want the extra fiber and heart health
*you can use canned mashed sweet potatoes instead of the pumpkin

Ava's Favorite Snack

2011-01-03T16:46:00.000-08:00

I made a big batch of "trash" as some people call it before Christmas this year, and Ava declared it the best food to ever grace her mouth. Seriously, every time she ate some she told me I was the best "cook" in the universe. It's so easy to make, and it really is yummy. I have modified the recipe from one a friend gave me many years ago.

2 bags microwave popcorn (butter flavor) popped

3 cups frosted cheerios

1 1/2 cups pecan halves

1 cup cashews

14 oz. bag of chocolate m & ms

10 oz. pretzel sticks

2 pkgs. 10 oz vanilla white chips

2 TBS oil

Mix all ingredients except white chips and oil. In microwave or saucepan melt the white chips and oil until smooth. Immediately spread melted mixture over the other ingredients and toss to coat. (I use 2-3 huge bowls for this.) Then spread onto 2 wax lined baking sheets and let dry for 2 hours. Store in airtight container. (I store this in my large tupperware cake container turned upside down- the part the cake sits on is the lid in this case.)

You can also add a bag of english toffee bits or whatever your heart desires. Pretty hard to mess this up. I'd like to add some chocolate chex someday if they really make those and I am not making them up in my mind.

Spiced Pork and Apricot Stew

2010-12-29T12:02:00.000-08:00

I have been making large batches of this yummy stew recipe I found in a Real Simple magazine a few months ago. I freeze portions in gallon size bags to pull out when I need to take a meal to a friend. It's easy to make and I think it is delicious even though it only got 3 stars on its rating on this link. It's especially good served over jasmine rice or couscous.

http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-pork-apricot-stew-00000000039498/index.html

Nut Diamonds

2010-12-27T10:44:00.001-08:00

The name implies that these are going to be diamond shaped, however because I cut mine wrong they were triangle shaped instead. There's no shame in having nut triangles, so cut them however you like!

Crust:

1 cup (2 sticks) unsalted butter softened

3/4 cup sugar

1 large egg

1 tsp. vanilla extract

1/4 tsp. salt

3 cups all purpose flour

Topping:

1/2 cup (1 stick) unsalted butter, cut up

1 1/3 cups packed light brown sugar

2/3 cup honey

1/2 cup heavy cream

3 cups chopped pecans and cashews

Heat oven to 350. Line a 15 by 10 by 1 inch jelly roll pan with foil, extending over sides.

For crust, in bowl beat butter, sugar, egg, vanilla and salt 2 minutes. Beat in flour. With floured hands, press dough into pan. Bake at 350 for 20 minutes (edges brown slightly)

For topping, in saucepan, melt butter, sugar and honey. then boil 5 minutes without stirring. Remove from heat, stir in cream and nuts. Pour filling over crust. Bake in 350 oven 25 minutes until bubbly. Let cool in pan. Lift from pan using foil. Now somehow you cut them into a diagonal shape, but I don't understand how. It says "cut diagonal line lengthwise from opposite corners through center then cut diagonally across strips at 2 inch intervals above and below first diagonal." Yeah, whatever. Just cut them into triangles and enjoy!

Chocolate Mint Candy Cookies

2010-11-22T09:23:00.000-08:00

¾ cup butter
1 ½ cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 (4.5 ounce) package Andes mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat and stir in chocolate chips until melted.

Pour the chocolate mixture into a large bowl and beat in eggs, one at a time. Combine the flour, baking soda, and salt; stir into chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart on prepared cookie sheets. *

Bake for 8-10 minutes in preheated oven. Be careful not to overbake. When cookies come out of the oven, press one Andes mint into the top of each cookie. Let sit for 1-2 minutes. When the mint is softened, swirl with a toothpick.

Makes approximately 32 cookies.

*I used silicone baking sheets on top of my cookie sheets instead of greasing them. I also used a mini-ice cream scoop to form the balls instead of rolling them with my hands.

Divine Mint Brownies

2010-11-22T09:18:00.000-08:00

1 1/3 cups all-purpose flour
2 tablespoons baking cocoa
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup (1 stick) butter, cut into pieces
2 tablespoons water
1 2/3 cup (10 oz. pkg.) chocolate and mint morsels, divided
½ teaspoon vanilla
2 large eggs

Preheat oven to 325 degrees. Grease 9-inch springform pan.

Combine flour, cocoa, baking soda and salt in small bowl. Combine sugar, butter and water in medium saucepan. Warm over medium heat, stirring constantly, just until butter is melted; do not boil. Remove from heat. Add ¾ cup morsels and vanilla. Stir until morsels are nearly melted. Add eggs, one at a time, stirring until smooth. Stir in flour mixture. Stir in ½ cup morsels. Spread batter into prepared pan and sprinkle with remaining morsels.

Bake for 25-28 minutes or until toothpick inserted into center comes out slightly sticky. Cool in pan on wire rack. Remove side of pan. Cut into wedges. Makes 12 wedges/servings.

Monkey Bread

2010-10-20T17:36:00.001-07:00

1/2 cup granulated (white) sugar
1 teaspoon cinnamon
2 cans large refrigerated biscuits, homestyle
1/2 cup chopped walnuts, if desired
1 cup firmly packed brown sugar
3/4 cup butter, melted

Preheat oven to 350 degrees. Grease a fluted tube pan with shortening or cooking spray. In a large gallon-size baggie, mix white sugar and cinnamon.

Separate dough into 16 biscuits and then cut each into quarters. Shake pieces in bag to coat with sugar and cinnamon mixture. Arrange in pan, adding walnuts among the pieces.

In a small bowl, mix brown sugar and butter then pour over biscuits.

Bake for 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan for 10 minutes then turn upside down onto serving plate. Pull apart to serve. Serve warm.

Turkey Tortellini Soup

2010-10-18T12:43:00.000-07:00

8 ounces uncooked cheese tortellini
1 pound ground turkey with Italian Seasonings
1 cup chopped onion
2 cloves garlic, minced
1 large carrot, peeled, thinly sliced
2 cans (14.5 ounces) low-sodium chicken broth
1 can (28 ounces) tomatoes with basil, garlic, and oregano, undrained
1 tablespoon fresh basil, chopped
Salt and pepper

Brown ground turkey in large saucepan with the onion, garlic, and carrots until meat is browned and vegetables are soft, about 5-7 minutes.

Add chicken broth, tomatoes and basil to the meat and vegetables and bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium and simmer covered for 10 minutes.

Meanwhile, prepare tortellini according to package directions. Drain water.

Add tortellini to soup. Add salt and pepper to taste.

Chinese Chicken and Noodle Salad

2010-10-06T14:30:00.000-07:00

1 package (3 oz) Low Fat Ramen Noodles
1 tablespoon sesame seeds
1 1/2 teaspoon canola oil
1 pound boneless, skinless chicken breasts (trimmed
3 slices (1/4 in thick) fresh ginger
1/2 teaspoon salt
3 tablespoons orange juice
3 tablespoons cider vinegar
5 teaspoons reduced-sodium soy sauce
5 teaspoons sugar
3/4 teaspoon toasted sesame oil
2 cups shredded green cabbage (I used arugula)
1 medium carrot, shredded
3 scallions, chopped

Preheat oven to 350 degrees

Crumble ramen noodles onto a large rimmed baking sheet. Add sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.

Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer poink in the center, about 10-15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces.

Combine orange juice, vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

Just before serving, combine the shredded chicken, cabbage (or arugula), carrot, and scallion in a large bowl. Add the toasted noodle mixture and dressing; mix well.

*A note on specialized ingredients: I did not use the sesame oil because it is an expensive ingredient that I am not likely to use in most of my cooking. I happened to already have sesame seeds, but I would have omitted those too for the same reason. I think the salad still tasted wonderful.

Parmesan and Basil Chicken Salad

2010-10-05T15:12:00.000-07:00

Jill Horton brought this to us after Logan was born and it was so delicious I asked her for the recipe. She said she got it from allrecipes.com, but that she tweaked it a bit. Here is her version.

2 whole boneless, skinless chicken breasts
salt and pepper to taste
1/2 cup mayonnaise
1/2 sour cream
1 cup chopped fresh basil
2 cloves crushed garlic (or garlic powder
3 stalks celery, chopped
2/3 cup parmesan cheese

Season chicken with salt and pepper. Roast at 375 degrees for 35 minutes, or until juices run clear. Let cool and then shred or chop into chunks.

Combine mayonnaise, sour cream, basil, garlic and celery. Add chicken and parmesan cheese. Mix well. Refrigerate and serve.

Makes 4 servings.

Pizza Sauce

2010-10-01T06:58:00.000-07:00

Yield: Makes about 2 1/2 cups

28-ounce can crushed tomatoes in puree (preferably Italian; about 3 1/2 cups)
3 tablespoons olive oil

In a large non-reactive saucepan, bring tomatoes and oil to a simmer and simmer uncovered, stirring occasionally, 20 minutes or until sauce is reduced to about 2 1/2 cups. Season sauce with salt and cool to room temperature. (Sauce keeps, covered and chilled, 5 days)

Pizza Dough

2010-10-01T06:45:00.001-07:00

By Chris Bianco - Adapted by Jordan Swim

Yield: Makes 1 lb. dough, enough for 2 (9-inch) pizzas
Active Time: 20 min.
Total Time: 1 3/4 hr

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
3/4 cup warm water (105-115F)
1 1/2 teaspoons salt
1/2 tablespoon olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.)
Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs you may have made.)
Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, until dough is smooth, soft and elastic, about 8 minutes. Divide dough in half and form 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours.

Pumpkin Chocolate Chip Cookies

2010-09-27T12:31:00.000-07:00

1 cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
1 package (12 ounces) semisweet chocolate chips

Combine pumpkin, sugar, oil and egg. In a separate bowl, stir together flour, baking powder, cinnamon and salt. Dissolve the baking soda in the milk and add to the pumpkin mixture. Add flour mixture to pumpkin mixture and combine well. Add vanilla then chocolate chips.

Drop by spoonfuls on a greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown.

Paula Deen's Peanut Butter Cake with Chocolate Buttercream Frosting

2010-08-31T11:20:00.000-07:00

Cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 ½ teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
½ cup peanut butter
¾ cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Preheat oven to 375 degrees.
Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch round cake pans for about 25 minutes. Do not remove from pan to cool.

Chocolate Buttercream Frosting:
¾ cup butter at room temperature
4 ½ cups powdered sugar
4 ½ tablespoons cocoa powder
6 tablespoons heavy cream
1 ½ teaspoons vanilla extract

Cream the butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.

Tip: If you top the cake with the quartered Reese's Peanut Butter Cups, pop them in the freezer for a while before you chop them up so that they will not melt as you handle them.

Fresh Raspberry Limeade

2010-06-30T09:37:00.000-07:00

6 large lemons (1-1/2 cups juice)
2 limes (1/3 cup juice)
1 cup sugar
6 cups water
1 cup fresh raspberries
Lemon and Lime Slices

In a 2-quart pitcher combine lemon juice, lime juice, sugar, and water. Stir to dissolve sugar. Add raspberries; cover and chill overnight. Serve over ice. Garnish with lemon and lime slices. Makes 8 to 9 servings.

Guacamole

2010-06-30T09:33:00.000-07:00

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
2 cloves garlic, minced
1 small tomato, diced
Salt and pepper
Chopped fresh cilantro leaves, to taste

Combine all ingredients in a bowl and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with chips.

Lime Marinated Chicken with Tomatillo Corn Salsa

2010-06-30T09:29:00.000-07:00

For the Chicken:
6 boneless, skinless chicken breasts
1/4 cup olive oil
Juice and zest of one lime
1 Tbsp. minced garlic (about 6 cloves)
1-1/2 tsp. kosher salt
1/2 tsp. ground pepper

For the Salsa:
2 1/2-inch-thick slices yellow onion
5 tomatillos, (about 1/2 lb.) papery skins removed, rinsed
1 ear fresh sweet corn, husked
1 medium poblano chile, 3 to 4 inches long
1/4 cup tightly packed fresh cilantro leaves
1/2 tsp. brown sugar
1/2 cup sour cream
1 Tbsp. extra virgin olive oil

One at a time, place each chicken breast, smooth side down, between 2 sheets of plastic wrap. Pound to even 1/2-inch thickness.

In large resealable bag combine the 1/4 cup olive oil, 2 Tbsp. of the lime juice, the garlic, salt and pepper. Add chicken, press air out of bag, and seal. Turn to coat evenly. Marinate, refrigerated, for 1 to 2 hours.

Prepare grill for direct cooking over medium heat (about 400 degrees F). To prepare the Tomatillo-Corn Salsa: Brush onion, tomatillos, corn, and chile with olive oil. Grill vegetables over direct medium heat, with lid closed as much as possible, until onions are lightly charred, tomatillos soften and begin to collapse, corn is tender, and chile is softened and lightly charred, turning as needed. (About 10 minutes for onion, and 12 to 15 minutes for tomatillos and chiles.) Place chile in bowl. Cover with plastic; let steam 10 minutes.

Peel off skin from chile; discard. Remove stem and seeds. Place vegetables (except corn), cilantro, brown sugar, and 1/4 tsp. salt in food processor or blender. Whirl until pureed; stir in corn. Add more brown sugar or salt to taste.

Increase grill temperature to high (about 500 degrees F) or add additional coals and heat until high heat is reached. Remove chicken from bag, letting excess liquid drip back into bag; discard liquid. Grill chicken, smooth side down, over direct high heat, with lid closed as much as possible, until well marked, 3 to 4 minutes. Turn; grill just until cooked all the way through, 1 to 2 minutes more. Transfer to a platter.

In bowl whisk together sour cream, the 1 Tbsp. olive oil, lime zest, remaining juice, 1/4 tsp. salt, and 1/4 tsp. pepper. To serve, spoon salsa over chicken and drizzle with lime sour cream mixture.

Makes 6 servings.

Black Beans and Rice with Cilantro Pesto

2010-06-30T09:26:00.000-07:00

Recipe courtesy of Bobby Flay

1 pound black beans, picked over, soaked overnight and drained
2 tablespoons canola oil
1 Spanish onion (yellow onion), finely chopped
2 cups long grain rice
Salt and freshly ground pepper
2 cups chopped cilantro leaves
2 cloves garlic, chopped
1 tablespoon pine nuts
3/4 cup pure olive oil
1/2 cup grated cotija cheese

Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans.

Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes.

While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste.

Place rice and beans in a large bowl, fold in the cilantro pesto, and garnish with the additional chopped cilantro.

Balsamic Chicken Pizza

2010-06-30T08:31:00.000-07:00

2 boneless, skinless chicken breasts
1/2 cup balsamic vinaigrette salad dressing
1 cup prepared pizza sauce
Fresh mozzarella cheese
Green onions
1 tsp finely chopped garlic
1 prepared pizza dough (I just used a store-bought dough)

Place chicken breasts between two sheets of wax paper or in a ziploc bag and pound to 1/2 inch thickness. Marinate the flattened breasts in the vinaigrette for at least 1 hour in the refrigerator.

Heat grill to medium-high heat and grill the breasts until just done, flipping only once (about 4-5 minutes on each side). Cut cooked chicken into strips or cubes.

Heat oven to pre-bake pizza dough according to directions on package. Or use a homemade pizza dough and heat oven to 425 degrees. Place dough on a greased cookie sheet and press to desired thickness. Bake for approximately 6-8 minutes or according to package directions for prebaking.

While dough is prebaking, chop the garlic and green onions. Slice the mozzarella cheese into 1/4 inch slices and then break into smaller pieces.

Top dough with the pizza sauce, spreading to the edges of the dough. Place toppings (chicken, garlic, green onions and cheese) on the dough in whatever order you like. Bake pizza for 5-6 minutes more until the dough is golden brown and the cheese is melted.

Behind the Apron: Stephanie

2010-06-29T07:13:00.001-07:00

Who has been the biggest influence on your cooking? Chris and my church friends. Chris loves to cook and has stretched my cooking skills over the years. I have also enjoyed getting many recipes from church friends over the years. Some of them have become favorites of our family.

What is your favorite dish to cook…your signature dish? My signature dish is probably my dad’s lasagna. It’s easy and fun to make!

What was your biggest cooking disaster? Honestly, I can’t think of a big disaster. I know I have burned many a cookie in my day, and I know I’ve overcooked stuff. I guess they weren’t too bad to eat though or to leave a lasting impression!

If you could travel to another country just to taste their cuisine, where would you go? Italy. I LOVE pasta and could definitely go crazy eating there!

What is something you have never cooked, but would like to try? There are so many things! So often I get in a rut of just cooking what I’m used to. I am trying to branch out and try new things more often these days.

What do you consider the 5 most essential ingredients you keep in your kitchen? Sugar, flour, garlic, butter, cheese

What is comfort food to you? Mexican food (enchiladas and chips & salsa), pizza, pasta, soup, anything chocolate!

What are the ideal toppings for pizza? Pepperoni and green olives. I know, a bit boring but it is my favorite!

What kitchen utensil/gadget can you not live without? It’s a tie between my Pampered Chef food chopper and my garlic press. I have only used both of these within the last few years, but they save me a TON of time and I love them!

Corn Flake-Crusted French Toast

2010-06-18T13:10:00.000-07:00

A crunchy version of a sweet breakfast treat!

3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon salt
Butter
Cinnamon
Nutmeg
8 slices French bread, 1 inch thick
3 cups Corn Flake cereal, crushed

Beat eggs, milk, sugar, vanilla, salt, cinnamon and nutmeg with a wire wisk in a wide, shallow bowl.

Place corn flakes in a separate wide, shallow bowl.

Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right). Grease griddle with butter.

Dip each slice of bread into the egg mixture first and then in the corn flakes, coating each side. Place on griddle and cook about 4 minutes on each side or until golden brown.

Serve sprinkled with powdered sugar and syrup, if desired.

Behind the Apron: Rachel

2010-04-02T12:47:00.000-07:00

Who has been the biggest influence on your cooking? My mom, my grandma and cooking shows. I learned how to cook from my mom, have gotten many yummy recipes from my grandma, and cannot stay away from The Food Network.

What is your favorite dish to cook…your signature dish? My signature dish would probably be crunchy chicken. I learned how to make it from a friend’s recipe while we spent a semester in Oxford, England. It is such a simple dish with lots of texture and flavor that everyone loves.

What was your biggest cooking disaster? Probably the time my mini burgers turned out like hockey pucks. I totally blew it and to top it off, I was serving these at a party. Terrible.

If you could travel to another country just to taste their cuisine, where would you go? Definitely Spain. Mostly because I haven’t been there and also because I love sangria, tapas, seafood, paella, etc.

What is something you have never cooked, but would like to try? A cheese or chocolate souflee. Just because it would be a challenge…and, they’re good.

What do you consider the 5 most essential ingredients you keep in your kitchen? Butter, Olive Oil, Salt, Garlic, Tony Chachere’s Seasoning

What is comfort food to you? Lots of things…homemade mac and cheese, chicken and dumplings, chili, mashed potatoes

What are the ideal toppings for pizza? Basil, Fresh Mozzarella, Italian Sausage, Mushrooms

What kitchen utensil/gadget can you not live without? Probably either my Cutco knives or my OXO tongs. It’s a tie between the two because I use them both all the time.

Chicken Pot Pie

2010-03-03T09:14:00.001-08:00

Everyone loves this tried & true EASY chicken pot pie recipe:

1 can Veg-All, drained
1 can cream of chicken soup
1 1/2 cups cooked chicken, cut into bite-sized pieces
1/2 cup chicken broth (may substitute water)
1 box Pillsbury piecrusts

In a 10" pie plate, pat out 1 piecrust to cover the edges. Spread chicken around picecrust as bottom layer. Add Veg-All. In a separate bowl, mix soup and chicken broth; pour over vegetables. Place second piecrust on top and pinch edges together. Cut slits in top.
Bake 350 degrees for 50-60 minutes.

Enjoy!

Behind the Apron: Lindsay

2010-03-01T13:43:00.000-08:00

Who has been the biggest influence on your cooking? Becky Campbell, Josh Eason and Christie Bruehl

What is your favorite dish to cook…your signature dish? Sweet Potato soup

What was your biggest cooking disaster? Overcooking cheese soup - YUCK

If you could travel to another country just to taste their cuisine, where would you go? Thailand

What is something you have never cooked, but would like to try? I don't know. I really would just like to get a little more adventurous in general .

What do you consider the 5 most essential ingredients you keep in your kitchen? Thyme, Salt and Pepper, Olive Oil, Onion, garlic

What is comfort food to you? soup

What are the ideal toppings for pizza? artichoke, chicken, olive oil

What kitchen utensil/gadget can you not live without? Is blender an appropriate answer here?

Skillet Fried Chicken

2010-02-11T08:32:00.000-08:00

This is a lighter version of fried chicken. It is not a thick-crusted chicken, but a light coating. In fact, you don't even need buttermilk or eggs to coat the chicken first, although you could do that if you wanted to.

4 boneless, skinless chicken breasts
1 cup all purpose flour
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

Combine dry ingredients. Heat 2 tablespoons oil in skillet over medium-high heat. Coat chicken breasts in flour mixture and add to hot oil. Cook about 5 minutes on each side, turning only once.

Cheesy Stuffed Shells

2010-02-06T08:54:00.000-08:00

I made this recipe for a dinner party a couple of weeks ago & it was a hit. It's from the latest Kraft Food & Family magazine:

1 container cottage cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

1 tsp. Italian seasoning

20 jumbo pasta shells, cooked, drained

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

Heat oven to 400 degrees F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

Bake 25 minutes or until heated through. Top with remaining mozzarella; bake, uncovered, 2 minutes or until melted.

Tips:

Spray foil with cooking spray before using to cover casserole. Place, sprayed-side down, on casserole to prevent sticking.

Make Ahead:

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400 degrees F for 35 minutes or until heated through.

Freeze Ahead:

Reserve 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400 degrees F. Unwrap casserole; cover with foil. Bake 55 minutes or until heated through, removing foil after 30 minutes. Top with reserved mozzarella; bake 2 minutes or until melted.

Grandma's Coffee House Key Lime Pie

2010-02-02T08:50:00.000-08:00

1 extra large graham cracker pie crust
1-2 limes for zest and decoration
4 egg yolks
2 cans sweetened condensed milk
Pinch of salt
1/2 cup Key Lime juice
1 packet unflavored gelatin dissolved in 1/4 cup warm water
1/2 cup sugar

Beat lime juice into condensed milk. Add egg yolks beaten together with sugar, gelatin and salt. Add finely grated zest of lime. Pour into pie crust and bake for 12 minutes at 350 degrees.

Chill well. Decorate with thinly sliced limes and whipped cream, if desired.

Chicken Empanadas

2010-02-02T08:48:00.000-08:00

4 boneless, skinless chicken breasts, cooked and diced
2 cups Monterrey Jack cheese, shredded
6 ounces cream cheese, softened
1 tablespoon ground cumin
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 jalapeno, seeded and diced finely
2 (15 oz) packages refrigerated pie crusts

Combine the chicken and all other ingredients except pie crusts. Unroll the first pie crust onto a lightly floured surface and roll it gently into a slightly larger circle. Cut out approximately 4-inch circles using a cookie or biscuit cutter. Using one finger, wet the entire edge of a small circle with water. Place one heaping tablespoon of filling in the center of the circle and then fold the dough in half. Use a fork to seal the edges. Repeat for all the small circles. You can roll the dough remnants out again and cut more circles if you have remaining filling to be used.

Grease a baking sheet with cooking spray and arrange empanadas on the sheet about 2 inches apart. Bake for 15 minutes at 400 degrees. Serve with sour cream and salsa for dipping.

Chocolate Peanut Butter Pancakes

2010-01-30T10:07:00.000-08:00

1 cup pancake mix, such as Bisquick
1 large egg
1/3 cup peanut butter
1 cup milk
1/2 teaspoon vanilla
1/2 cup semisweet chocolate chips
1 tablespoon unsalted butter

Combine all ingredients except butter in a large bowl, mixing until a smooth batter forms. Use the butter to grease a large nonstick skillet or griddle over medium-high heat. Pour batter in 1/4 cup scoops onto cooking surface. Cook until the tops bubble and the edges begin to firm up. Flip and continue to cook for about 2 minutes, until both sides are golden brown.

Makes 8 medium-size pancakes.

Poppy Seed Chicken

2010-01-29T14:26:00.000-08:00

My sister-in-law, Chelsea, gave me this wonderful, easy, comfort food recipe. We love it.

4 boneless chicken breasts
2 T olive oil (can also use vegetable oil, if desired)
1 can cream of mushroom soup
1 can cream of chicken soup
8 ounces sour cream
Poppy seeds
Ritz crackers, crumbled
1/2 stick butter, melted
Pasta, cooked

Cook chicken in a skillet with oil until just done (do not overcook). Cut into bite-sized pieces. In a large bowl, combine both cans of soup, sour cream and poppy seeds. Stir in the chicken until it is coated in the mixture. Pour into a greased casserole or baking dish. Cover the top with crumbled crackers. Pour the melted butter over the top of the crackers. Bake at 350 degrees for 35 minutes. Cook pasta as directed on package and serve chicken mixture over cooked pasta.

Notes: you can also serve the chicken over cooked rice and you can opt to boil the chicken instead of cooking it in a skillet.

Sausage Balls

2010-01-29T14:19:00.000-08:00

1 pound ground sausage (can be regular, sage, or spicy)
2 cups Bisquick baking mix
1 cup grated cheddar cheese

Mix all ingredients well in a large bowl (it's really easiest if you just use your hands to mix) until blended well. Roll into medium-sized balls. Spray a baking sheet with cooking spray and arrange balls about 2 inches apart on the sheet. Bake at 350 degrees for approximately 25 mintues.

Note: you can make these ahead and freeze them; however, they will bake better (and faster) if you thaw them completely before baking.

Grandma Shipman's Creamy Pineapple Cake

2010-01-29T11:10:00.002-08:00

This was a recipe I remember having MANY times as a child. I always get wonderful compliments when I make this recipe. Enjoy!

1 Yellow Cake Mix
1 Large size box instant vanilla pudding
2 Cups Milk
8 oz Cream Cheese softened
1 can Crushed Pineapple drained
1 Container Cool Whip
Chopped pecans

Bake cake as directed in 9x12 pan & cool.
Combine 2 cups milk with pudding mix with blender until completely combined. Add in softened cream cheese and blend well. Spread over cool cake.
Layer crushed pineapple over pudding.
Layer cool whip over the pineapple.
Sprinkle pecans over the top of cool whip.

Refridgerate at least an hour before serving.

Molten Chocolate Cakes (individual sized)

2010-01-29T11:10:00.001-08:00

2 Tbs. Butter melted
2 Tbs. Unsweetended Cocoa
3/4 Cup Butter, cut in pieces
3 (4 oz) Premium Semisweet Chocolate baking bars (cut into chunks)
1/2 Cup Whipping Cream
1 1/4 Cup Egg Substitute
3/4 Cup Sugar
2/3 Cup All-purpose Flour
Powdered Sugar

1) Brush 16 muffin cups with 2 Tbs. melted butter. Sprinkle evenly with cocoa, shake out excess. Place in fridge.
2) Place 3/4 cup butter & chocolate in a large heavy saucepan. Cook over low heat, stirring often until melted. Slowly whisk in cream; set aside
3) Combine egg substitute & sugar in a large mixing bowl. Beat at medium speed with electric mixer 5-7 minutes or until slightly thickened; add chocolate cream & flour, beating until blended. Pour batter into muffin cups, filling about 1/4 in from tops. Cover & chill at least 1 hour or up to 24 hours.
4) Bake, uncovered at 450 degrees for 9-10 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle with powdered sugar. Serve immediately.

No Crust Quiche

2010-01-25T14:50:00.000-08:00

4 small cans diced green chilis
1 lb. bacon
1 lb. shredded monterey jack
1 lb. shredded cheddar
1 dozen eggs

Spread green chilis in bottom of 9 by 13 pan. Fry bacon and crumble on top of chilis. Pour jack and cheddar cheeses on top (layer it). Beat eggs and pour on top of cheese. Bake at 350 for 45 minutes. Cool 5 minutes before cutting.

Note- I used about half the amount of each cheese and baked it longer than 45 minutes, and it was GOOD.

Make Ahead French Toast Casserole

2010-01-25T14:44:00.001-08:00

Casserole:
1 (16 oz) loaf supermarket french bread sliced 1/2" thick
8 large eggs
2 cups whole milk
2 cups half and half
1 TBS sugar
2 tsp. vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg

Topping:
1 1/2 sticks unsalted butter, softened
1 1/3 cup light brown sugar
3 TBS corn syrup
1 1/2 cups chopped pecans

Heat oven to 325 and arrange bread in single layer on 2 baking sheets. Bake until dry and lightly golden about 20 minutes, rotating baking sheets. Grease bottom and sides of a 9 by 13 baking pan with butter. Layer the prepared bread tightly in the pan (2 layers). Whisk together the eggs, milk. half and half, sugar, vanilla, cinnamon, and nutmeg and pour evenly over the bread. Press lightly on the bread to submerge. Cover with plastic wrap and chill 8-24 hours.
For topping: When ready to bake, adjust oven rack to middle and heat to 350. Mix the butter, brown sugar, and corn syrup together until smooth. Stir in pecans. Spoon topping over chilled casserole, spread in even layer. Place dish on rimmed baking sheet and bake until puffed and golden about 60 minutes. Cool 10 minutes before serving.
America's Test Kitchen Recipe.

Crock Pot Cake (Molten Cake)

2010-01-25T13:54:00.000-08:00

1 Chocolate Cake Mix
8 oz. Sour Cream
1 Cup Chocolate Chips
1 Cup Water
4 Eggs (I recommend Egg Beaters for this, since cake is soft)
3/4 Cup Oil
Small Package of Chocolate Instant Pudding

* Spray Crock Pot

Mix ingredients by hand. Pour into crock pot & cover. Cook on low for 6-8 hours or high for 2-3 hours.

We had this at Fair Haven last summer with ice cream.

Chocolate Chip Tarts (Powdered Sugar Balls)

2010-01-25T13:33:00.000-08:00

These are some of my most favorite cookies ever. I got this recipe in college from my awesome roommate, Becky. Thanks, Becky!!!

1 Cup Butter (soft)
3/4 Cup Brown Sugar
1 tsp Vanilla
2 1/2 Cups Flour
3/4 tsp Salt
12 oz. Chocolate Chips
Powdered Sugar

Cream butter, sugar and vanilla. Add flour and salt. Stir in chocolate chips. Roll in balls. Bake on ungreased cookie sheet for 15 minutes.

After they have cooled, roll in powdered sugar.

Texas Sheet Cake

2010-01-25T13:21:00.000-08:00

Preheat oven to 375 degrees & prepare pan (grease and flour)

2 Cups Flour
2 Cups Sugar
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Salt
3/4 Cup Water
1/2 Cup Butter
1/4 Cup Unsweetened Cocoa
1/2 Cup Buttermilk
1 tsp Vanilla
2 Large Eggs

Combine dry ingredients, set aside.
Combine water, 1/2 c butter, cocoa, buttermilk, vanilla & eggs. Beat well. Pour into prepared pan, bake until toothpick comes out cleam from center. (Around 17+ minutes in a jelly roll pan, 25-30 minutes in a 9x12 pan)

Icing Recipe:
6 TB Butter
1/3 Cup Milk
1/4 Cup Cocoa
3 Cups Powdered Sugar
1/4 Cup Chopped Pecans
2 tsp Vanilla

In saucepan, bring butter, milk & cocoa to a boil stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans & vanilla. Spread over hot cake.

Mema's Brownies (Betty Jennings Eason Billingsley)

2010-01-25T13:16:00.000-08:00

This is Josh's grandmother's recipe for brownies, which are really yummy. I don't necessary want to go head-to-head with Memaw Price's brownies, but this is another yummy grandmother's brownie recipe from which to choose.

3/4 Cup Shortening
2 Cups Sugar
4 Eggs
1 tsp. Vanilla
1/4 Cup Karo Syrup
1/2 Cup Cocoa
1 1/2 Cups Flour
1 tsp. Baking Powder

Cream shortening and sugar together; add eggs and beat until creamy; add Karo syrup and vanilla; sift dry ingredients together, then add to creamy batter; mix well. Bake in a greased and floured 9x12 pan at 350 degrees for 30 minutes. Cool and cut into squares.

Lemon Bars

2010-01-20T10:35:00.000-08:00

Preheat oven to 350 degrees

Crust:
2 sticks of butter
2 cups flour sifted
1/2 cup powdered sugar

Melt butter in bake dish (9 x 12), add flour, sugar mix together, press into bottom of pan. Bake for 20 minutes.

4 eggs
1/3 cup lemon juice (may grate some rind to add as well)
4 Tbs flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder

Powdered sugar for top.

Beat eggs lightly, add lemon juice (rind), flour, sugar, salt & powder

Take crust out of oven & pour egg mixture over it. Bake for 25 minutes.

Dust with powdered sugar.

Apple Enchiladas

2010-01-20T10:30:00.000-08:00

1 (21oz) can apple pie filling
6 (8-in) flour tortillas
1 tsp ground cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup water

Spoon apple filling evenly down center of tortillas; sprinkle with cinnamon. Roll up, place seam side down in lightly greased 2-qt bake dish.

Bring butter, sugar, light brown sugar and water to a boil in medium saucepan; reduce heat and simmer, stirring constantly 3 minutes. Pour over enchiladas; let stand 30 minutes

Bake at 350 degrees for 20 minutes.

* I usually double the recipe and use a 9 x 12 bake dish.

Swiss Chicken Casserole

2010-01-20T09:19:00.000-08:00

6 Boneless Chicken Breasts
6 (4x4) slices of Swiss cheese
1 (10 3/4oz) can cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter

Arrange chicken in baking dish. Top each chicken with slice of cheese. Combine soup and milk, spoon over chicken. Sprinkle with stuffing mix, and drizzle with butter. Cover & chill up to 24 hours before baking. Bake covered at 350 degrees for 55 minutes. Uncover & bake 10 minutues. (Can also freeze! Increase bake time if frozen or allow thaw time)

Frozen Fruit Salad

2010-01-19T11:36:00.000-08:00

1 1/2 cups sugar

1 cup water

3 small cartons frozen strawberries

1 large can crushed pineapple

4 sliced bananas

Mix fruits together. Boil sugar and water for 3 minutes. Cool and pour over fruit. Pour in paper muffin cups in pans. Freeze. Set out 10 minutes before serving. Makes 24 cups.

Pecan Cheesecake Pie

2010-01-19T11:23:00.000-08:00

1/2 (15 ounce) package refrigerated pie crusts
1 (8 ounce) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit pie crust into a 9 inch pie plate according to package directions. Fold edges under and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust. Sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 tsp. vanilla. Pour mixture over pecans. Place pie on a baking sheet

Bake at 350 degrees on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately or cover and chill up to 2 days.

Balsamic Roast Pork Tenderloins

2010-01-19T11:15:00.000-08:00

4 1/2 pounds pork tenderloins (2 packages with 2 tenderloins in each package)
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt & black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme leaves stripped and finely chopped

Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Let meat rest. Transfer to a carving board. Slice and serve.

Tortellini with Spinach Walnut Pesto

2010-01-19T11:04:00.000-08:00

4 ounces chopped walnuts

2 family size (18 ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold in the dairy aisle)

1 cup chicken stock or broth

10 ounces (1 package) baby spinach, reserve a few leaves for garnish

2 cloves garlic

2/3 cup (a couple of handfuls) grated Parmigiano or Romano

1/4 teaspoon ground nutmeg or freshly grated

1/4 cup extra virgin olive oil

Salt & pepper

Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.

Place a large pot of water on to boil. When it comes to a rolling boil, salt the water and cook tortellini according to package directions.

Heat 1 cup of chicken stock or broth to a boil and remove from heat.

Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg and olive oil. Season with salt and pepper to taste.

Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves.

Potato Casserole

2010-01-13T10:16:00.000-08:00

Traditional church potluck recipe!

1 (32 oz) package of frozen hash brown potatoes
1/2 cup melted butter
1 (10.5 oz) can cream of chicken soup
12 oz. grated american cheese or cheddar
1 (8 oz.) carton sour cream
1 tsp. salt
1/4 tsp. pepper
1/2 small onion, chopped
2 cups of crushed corn flakes
1/2 cup melted butter (for top)

Preheat oven to 350 degrees.
Place thawed potatoes in 9 x 12 baking dish. Mix together next 7 ingredients and pour over potatoes. Top with crushed corn flakes and drizzle melted butter over all. Bake uncovered for 45 minutes.

Brunch for a Bunch

2010-01-13T10:11:00.001-08:00

1 lb. pork sausage
3 cups frozen hash brown potatoes (thawed)
1/2 tsp salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
12 large eggs, beaten
2 cups milk

Brown sausage in skillet, drain. Place potatoes in lightly greased 9x13 bake dish, sprinkle with salt. Layer sausage, cheese & green pepper. Combine milk and eggs, stirring well. Pour over green peppers (layered dish). Bake at 350 degrees for 50 minutes.
*If preparing the night before, chill in the fridge, but allow longer cooking time

King Ranch Casserole

2010-01-13T10:06:00.000-08:00

1 dozen tortillas cut in bites
2 cups cooked chicken (1 fryer)
1/2 lb grated cheddar cheese
1 large onion, chopped
1 large green pepper, chopped
1 1/2 tsp chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can of rotel tomatoes
1-2 cloves garlic chopped
Salt & Pepper to taste

Layer tortillas and chicken in a large, greased casserole dish. Combine 1/2 of the cheese with the remaining ingredients. Pour over the casserole and spread remaining cheese on top. Bake at 350 degrees for 35-45 minutes (until bubbling around edges).

Banana Bread

2010-01-13T08:20:00.000-08:00

1 cup sugar (I use 1/2 cup white & 1/2 cup brown)
1/2 tsp salt
1/2 cup shortening
3 bananas mashed
2 eggs well beaten
1 tsp baking soda
1 TB hot water
2 cups flour
1/2 cup nuts (chopped) - optional
1 tsp vanilla
1 tsp cinnamon

Preheat oven 350 degrees.

Cream sugar, salt & shortening well. Add mashed bananas, beaten eggs & soda dissolved in hot water. Add flour until mixed. Add nuts last. Pour into greased baking dish. I find this recipe bakes better in a casserole bake dish or 9 x 11 dish than in a loaf pan. Loaf pan (at least 40 min) Casserole dish (30 min) 9 x 11 dish (20 min). Just check with a toothpick.

Mom's Date Nut Bread

2010-01-13T07:54:00.000-08:00

Preheat oven 325 degrees. This recipe makes two loaves.

2 TB shortening
4 cups flour
1 cup white sugar
1 cup brown sugar
1 TB vanilla
2 eggs
Base mixture:
2 tsp baking soda
1 cup pecans
1 cup dates (chopped)
2 cups boiling water

Combine dates, nuts & soda, then cover with boiling water. Let stand until cool.

Beat together sugar & eggs. Add vanilla. Melt shortening, then add to sugar & eggs. Add flour alternating with date nut mixture until all is mixed. Stir well, place in greased loaf pans.

Bake for 1 hour and 15 minutes (test with toothpick)

Spinach Craisin Salad

2010-01-12T13:44:00.000-08:00

Bag of Spinach
Craisins bag
Sliced Almonds - toasted
Chopped Green Onions
Shredded Parmesan Cheese

Dressing:
1/4 Cup sugar
1/4 tsp dried minced onions
3/4 tsp poppy seeds
1/4 Cup olive oil
1/8 tsp paprika
2 TB white wine vinegar
2 TB cider vinegar

Mocha Punch

2010-01-12T13:39:00.001-08:00

Coffee concentrate for Punch:
1 (2 oz.) jar of instant coffee
2 cups boiling water
1 cup sugar
- Combine these three ingredients and chill ahead of time

1 gallon milk
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
2 cups whipping cream - whipped
Coffee concentrate

Combine all ingredients in punch bowl

Citrus Punch

2010-01-12T13:36:00.000-08:00

4 (6 oz.) cans frozen orange juice concentrate
2 (6 oz.) cans frozen pink lemonade concentrate
1/2 cup cherry grenadine
2 cups pineapple juice
4 quarts ginger ale

* freeze additional ginger ale or pineapple juice in bundt pan for ice ring - you can even throw in some berries as well

Melting Moments Cookies

2010-01-12T12:21:00.000-08:00

1 Cup Butter
2 Cups Powdered Sugar
1 1/4 Cup Flour
3/4 Cup Cornstarch
3 Tbs. Orange Juice
1/2 tsp. Almond Extract

Preheat oven to 325 degrees.
Cream butter & 1/2 cup powdered sugar.
Add in almond flavoring.
Beat in flour and corn starch.
Wrap bowl and chill.
Roll into circles and place on ungreased cookie sheet.
Bake 10 minutes.

Beat remaining powdered sugar (1 1/2 cups) with orange juice until creamy. Pour a dollop of icing on each cookie. For fun, I sometimes used food coloring to make the icing colors to match shower themes, birthday parties, holidays.... be creative!
These cookies are perfect for showers and parties, but mostly they are just plain delicious! Buttery, creamy, yummmmm!

Slow Cooker Chicken & Dumplings

2010-01-10T20:06:00.000-08:00

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup & onion in a slow cooker & fill with enough water to cover. Cover & cook for 5 to 6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

(I added salt, pepper & Italian seasonings to the chicken mixture.)

Source: allrecipes.com

Impossible Breakfast Casserole

2010-01-10T18:48:00.000-08:00

I made this breakfast casserole for Life Group & it turned out great!

1 lb. pork sausage
1 small onion
2 1/2 cups frozen hash browns
1 cup shredded Cheddar cheese
1/4 cup chopped green onion
1 3/4 cup milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese

Brown sausage and onion. Drain and mix with all other ingredients except last cheese. Mix and place in large casserole. Top with cheese. Bake at 400 degrees for 40 minutes.

Source: www.cooks.com

Muddy Buddies

2009-12-30T08:37:00.000-08:00

(also known as Puppy Chow, if you prefer.)

9 cups Corn Rice Wheat Chex Cereal
1 cup chocolate chips
1/2 cups peanut butter
1/4 cups butter
2 teaspoons vanilla
1 1/2 cup powdered sugar

Place cereal in a large bowl and set aside. In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on high for 1 minute and stir. Microwave for 30 seconds longer and stir mixture until smooth. Stir in vanilla.

Pour sauce over cereal and gently stir until evenly coated. Spoon half of the mixture in each 1-gallon re-sealable plastic baggies. Add 3/4 cup powdered sugar to each bag and seal. Shake the bag until everything is coated. Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.

Grandmother's Complete Beans

2009-12-26T12:13:00.000-08:00

1 lb. pinto beans
1/4 lb. salt pork (or a couple of piece of bacon)
1 tbsp. brown sugar
1 lb. ground meat
2 Tbsp. chili powder
1 large can tomatoes
2 onions
salt

Put beans, salt pork, brown sugar and 1 tsp. salt in large pot. Add enough water to make pan 1/2 full. Bring to a boil and cook slowly about 3 hours. Before beans are done, brown ground meat, add chili powder and tomatoes. Simmer 10 minutes. Pour this into the beans and onions tht have been quartered. Simmer another 30 minutes. Serve with chow-chow and cornbread.

Peppercorn Crusted Beef Tenderloin with Roquefort Chive Sauce

2009-12-18T13:17:00.000-08:00

For the beef tenderloin:
3 pound beef tenderloin roast
Olive oil
1/4 cup whole peppercorns
1 tablespoon kosher salt
4 tablespoons butter

Remove beef from refrigerator and allow it to sit at room temperature for about 1 hour prior to cooking.

Preheat oven to 400 degrees. Place the peppercorns in a plastic baggie and pound with the flat side of a meat mallet until coarsely crushed. Combine with the salt in a small bowl.

Coat the beef with olive oil, rubbing it all over the surface of the meat. Coat the beef with the salt and pepper mixture, patting it with your hands and making sure the entire surface is relatively covered.

Heat about 1 tablespoon olive oil in a large skillet over high heat until the skillet is very hot, but not smoking. Place tenderloin in skillet, searing each side for about 3 minutes each (except ends).

Place tenderloin in a shallow roasting pan and top with the 4 tablespoons of butter sliced into 1 tablespoon pats. Place on top of the tenderloin and cook in oven for 30 minutes or until internal meat thermometer reads approximately 130 degrees. Remove from oven and cover with foil. Let meat stand in roasting pan for 10 minutes (temperature of meat will rise about 5 degrees as it stands). Slice into 1/2 inch thick slices. Serve with Roquefort Chive Sauce (below).

Makes about 6 servings.

For the Roquefort Chive Sauce:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the liquid has become thick and creamy, about 20 mintues. Remove the pan from the heat, add the cheese, salt, pepper, and chives and whisk rapidly until the cheese melts. Serve immediately.

Makes approximately 4 servings. (I doubled the recipe.)

Gruyere Potato Gratin

2009-12-18T13:12:00.000-08:00

1 pound large red potatoes
3/4 cup coarsely grated Gruyere cheese (about 3 ounces)
1 large egg
1 cup milk, heated just to boiling
Kosher salt
Freshly ground black pepper.

Preheat oven to 400 degrees and butter a 1 1/2 quart gratin or shallow baking dish.

Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8 inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.

In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers. Sprinkle the first two layers each with 1/4 cup Gruyere and salt and pepper.

In a small bowl, whisk egg and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/4 cup cheese and bake for 30 minutes or until top is golden and potatoes are tender.

Makes 2 generous servings. (For our dinner party, I tripled the recipe.)

Green Beans with Cranberries, Blue Cheese and Walnuts

2009-12-18T13:10:00.000-08:00

3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16 oz) package frozen whole green beans
4 ounces blue cheese, crumbled
1 cup walnuts, toasted
1/2 cup sweetened, dried cranberries

Bring first three ingredients to a boil in a large skillet over medium heat. Add green beans and cook 5-7 minutes or to desired degree of doneness. Spoon green beans into a serving dish and sprinkle evenly with blue cheese, walnuts, and cranberries. Serve immediately.

Makes approximately 6 servings.

Double Brownie Cheesecake

2009-12-18T13:01:00.000-08:00

2 packages brownie mix (OR a 2 batches of a homemade recipe - I used Memaw Price's Chocolate Brownies)
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips, melted

Prepare and bake one brownie mix (or homemade recipe) according to directions. Allow to completely cool. Cut into 1-inch square pieces.

Prepare the other brownie mix (or homemade recipe) and spread it into a greased 9-inch springform pan. Bake at 350 for 15 minutes (brownies will not test done). Cool for 10 minutes on wire rack.

Meanwhile, in a bowl, combine cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Gently fold in about 1 1/2 cups of the brownie chunks into the cheesecake batter. Pour over the brownie crust. Top with melted chocolate.

Bake at 350 degrees for 35-40 minutes or until center is almost set. Run a knife around the edge of the pan to loosen and cool completely. Remove sides of pan and refrigerate for at least 3 hours.

Makes about 8-10 servings.

Champagne and Pomegranate Cocktail

2009-12-18T12:58:00.000-08:00

The following is the recipe for one drink.

1 sugar cube or sugar packet
2 tablespoons pomegranate juice
1/2 cup dry sparkling wine

Place sugar in the bottom a champagne flute. Pour the pomegranate juice over it and then the sparkling wine.

Garlic and Romano Crostini

2009-12-18T12:53:00.000-08:00

24 (1/3 inch thick) baguette slices
1/4 cup olive oil, divided
3/4 cup grated Pecorino Romano cheese
5 large garlic cloves
Kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees.

Arrange bread slices in one layer on a large baking sheet and brush tops with 3 tablespoons of the olive oil.

Stir together the remaining 1 tablespoon oil, cheese, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Top each slice with the cheese mixture, mounding it slightly.

Bake until topping just starts to melt, about 6 to 8 minutes. Serve warm.

Spiced Pear with Vanilla Ice Cream

2009-12-08T16:31:00.000-08:00

1 sheet (18x12) inches heavy duty foil
2 teaspoons butter, softened
1 tablespoon light brown sugar
1/4 teaspoon pumpkin pie spice
1 large Bosc pear, halved lengthwise and cored
Lemon juice
2 scoops vanilla ice cream

1. Preheat toaster oven or oven to 450. Coat center of foil with butter.

2. Combine sugar and pumpkin pie spice in small bowl. Sprinkle sugar mixture over butter. Sprinkle cut sides of pear halves with lemon juice. Place pear halves, cut side down, side by side on sugar mixture.

3. Double-fold sides and ends of foil to seal foil packet, leaving head space for heat circulation. Place packet on toaster oven tray or baking sheet.

4. Bake 40 minutes or until pear halves are tender. Remove from oven. Let stand 15 minutes.

5. Open packet and transfer pear halves to serving plates. Spoon sauce over pears. Serve with ice cream.

Broiled Pineapple with Spiced Vanilla Sauce

2009-12-08T16:24:00.000-08:00

3 ounces reduced fat cream cheese
1/4 cup granulated sugar
1/4 cup undiluted evaporated milk or half-and-half
1/4 teaspoon pumpkin pie spice or Chinese 5-spice powder
1/4 teaspoon vanilla
1 sheet (14x12 inches) heavy duty foil
2 teaspoons butter
2 thick,round slices fresh pineapple, skin and eyes trimmed
1 tablespoon light brown sugar

1. Preheat broiler.

2. Place cream cheese, granulated sugar, milk, pumpkin pie spice and vanilla in food processor or blender; process until smooth. Refrigerate.

3. Coat center of foil sheet with butter. Place pineapple slices side by side on foil. Sprinkle with brown sugar. Fold up sides and ends of foil to form container around pineapple, leaving top of container open. Place container on baking sheet.

4. Broil pineapple 4 inches from heat source 10-12 minutes until surface of pineapple is bubbling and flecked with brown. Watch pineapple closely during last 5 minutes of broiling to avoid burning.

5. Remove from oven. Transfer pineapple to serving plates. Serve immediately with cream cheese mixture.

**When camping, we cook pineapple and pears together in foil with butter, cinnamon and sugar. Or pumpkin spice.

Herbed Mushroom Vegetable Medley

2009-12-08T16:17:00.000-08:00

4 ounces button or crimini mushrooms
1 medium red or yellow bell pepper, cut into 1/4 inch wide strips
1 medium zucchini, cut crosswise into 1/4 inch thick slices
1 medium yellow squash, cut crosswise into 1/4 inch thick slices
3 tablespoons butter or margarine, melted
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon drie basil leaves
1 tablespoon chopped fresh chives or green onion tops
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Prepare barbecue grill for direct cooking.

2. Cut thin slice from base of mushroom stems with paring knife; discard. Thinly slice mushroom stems and caps. Combine mushrooms, bell pepper, zucchini and squash in large bowl. Combine butter, thyme, basil, chives, garlic, salt and black pepper in small bowl. Pour over vegetable mixture; toss to coat well.

3. Transfer mixture to 20x14 inch sheet of heavy duty foil; wrap. Place foil packet on grid. Grill on covered grill, over medium coals, 20 to 25 minutes or until vegetables are fork-tender. Open packet carefully to serve.

Parmesan Potato Soup

2009-12-08T16:10:00.000-08:00

4 medium baking potatoes (about 2 lbs.)
3/4 cup chopped onion
1/2 cup butter
1/2 cup all-purpose flour
1/2 tsp. dried basil
1/2 tsp. seasoned salt
1/4 tsp. celery salt
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/4 tsp. pepper
1/4 tsp. rubbed sage
1/4 tsp. dried thyme
4-1/2 cups chicken broth
6 cups milk
3/4 to 1 cup grated parmesan cheese
10 bacon strips, cooked and crumbled

Pierce potatoes w/ fork; bake at 375 for 40-60 min. or until tender. Cool, peel and cube: set aside.

In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 min. or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 min.

Add milk and cheese; heat through. Stir in bacon.

Yield: 10-12 servings

Wassail

2009-12-05T09:09:00.000-08:00

I got this recipe from Amanda Grigsby. So delicious!

2 qt. apple cider
2 cups pineapple juice
1 1/2 cups orange juice
3/4 cups lemon juice
2 to 3 cinnamon sticks
2T whole cloves
1 to 2 cups sugar
decaf brewed tea (optional)

In a large pot, cook cinnamon and cloves in 2 cups of water for about 10 minutes. Strain out spices and add all other ingredients to the spiced water. If desired, tea may be added to the mixture. Simmer until ready to serve.

Behind the Apron: Dara

2009-11-06T12:40:00.000-08:00

Who has been the biggest influence on your cooking?
My biggest influence was probably my mom and my grandmas for most of my life growing up. All of my comfort food recipes come from them. However, with husband's obsession with Food Network and cooking, I am learning so many new ways to cook and prepare food through Josh.

What is your favorite dish to cook…your signature dish?
I am probably best at roasting meats of all sorts, but my signature dish would probably be French, herbed-roasted chicken. I actually served this to bookclub the first meeting I hosted after we read "A Year in Provence." I absolutely love roast chicken, because it always turns out wonderfully delicious. Other meats have many factors that can affect how well it tastes, but whole roasted chicken is good every time!

What was your biggest cooking disaster?
Oh goodness, there are so many! Many overcooked items and recipes where I left out a main ingredient. One of the strangest ones was cupcakes gone wrong: I used the wisk attachment with my KitchenAid instead of the normal mixing attachment which, apparently, made the cake much too full of air, and I wasn't able to frost them at all. They, literally, just fell apart. I was hosting Bunko that evening, and the cupcake were the dessert. I quickly gave up on frosting the cakes and made a glaze out of powdered sugar and orange juice (the cupcakes were lemony) to drizzle over the tops instead. It worked out, but I was amazingly stressed by that situation.

If you could travel to another country just to taste their cuisine, where would you go?
Italy!!! Maybe Amberly and I can go sometime! :)

What is something you have never cooked, but would like to try?
Homemade breads and rolls. I hear they aren't really difficult, I just never make them! My brother-in-law makes great homemade rolls; maybe he could teach me sometime!

What do you consider the 5 most essential ingredients you keep in your kitchen?
Olive Oil
Natures Seasoning
Garlic
Onions
Butter

What is comfort food to you?
Beef pot roast with potatoes and carrots, my version of ghoulash, Thanksgiving meal, homemade soup... many more!

What are the ideal toppings for pizza?
Fresh mozzarella cheese, prosciutto, fresh leaf basil & tomato slices (same thing I like in panini sandwiches)

What kitchen utensil/gadget can you not live without?
I really love my pampered chef chopper. I love my onions or jalepenos to be super finely chopped when they are going into mix recipes or the saute pan, and the chopper makes that so easy!

Herb-Simmered Beef Stew

2009-11-06T12:33:00.000-08:00

This is Lindsay's absolutely wonderful beef stew recipe from our November 2009 meeting. Yum!

2 pounds beef for stew, cut into 1-inch cubes
Ground black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups thickly-sliced mushrooms (about 8 ounces)
3 cloves garlic, minced
1/2 teaspoon dried marjoram leaves, crushed (or 1 1/2 teaspoon chopped fresh marjoram leaves)
1/2 teaspoon dried thyme leaves, crushed (or 1 1/2 teaspoon chopped fresh thyme leaves)
1/2 teaspoon dried rosemary leaves, crushed (or 1 1/2 teaspoon chopped fresh rosemary leaves)
1 bay leaf
1 3/4 cups beef stock
3 cups fresh or frozen whole baby carrots
12 whole small red potatoes
(*Lindsay also added some chopped asparagus)

Season the beef with the black pepper. Coat the beef with the flour.

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often. Pour off any fat.

Add the mushrooms, garlic, herbs, and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.

Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until beef is fork-tender. Remove and discard the bay leaf.

Grand Champion Chili

2009-11-05T11:00:00.000-08:00

I found this recipe in the Richardson East cookbook, Cooking at Richardson East: A Taste of Heaven. It's Teresa McAfee's chili recipe, on page 63. I made it on Halloween evening & took it to a friend's house for dinner. It received tons of rave reviews & requests for the recipe.

2 lbs. ground beef
2 lbs. Cajun-style sausage
2 c. chopped onion
2 (28-oz.) cans pinto beans
2 (28-oz.) cans dices tomatoes, undrained
1 c. Heinz ketchup
2 T. chili powder
4 tsp. brown sugar
2 tsp. McIlhenny Farms spicy brown mustard
1 tsp. salt

Combine ground beef, sausage and onion. Brown in skillet; drain. Drain pinto beans, reserving liquid. Add liquid to meat mixture; stir in remaining ingredients, except beans. Cover and simmer at least 45 minutes (longer to bring out flavors). Stir in beans and cook an additional 15 minutes.

(I didn't have spicy brown mustard, so I just used plain 'ol yellow mustard.)

Tex-Mex Beef & Cheese Enchiladas

2009-11-02T06:21:00.001-08:00

These are the enchiladas we brought to Life Group. I found the recipe on allrecipes.com:

2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
4 cups water
1/2 cup all-purpose flour, divided
1 1/2 teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese

Preheat the oven to 350 degrees F (175 degrees C).
Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Some of the comments on the website mentioned that the enchiladas were a bit bland, so we added a can of green chiles to the meat mixture. Even with that, I might add a bit more of something to spice it up, if you like a little more kick to your Mexican food.

Layered Southwestern Salad

2009-11-02T06:16:00.000-08:00

I received this recipe in an email forward from Sara Snyder, but I think it might have originally came from Beth Fullerton:

1/3 c. chopped fresh cilantro
1/2 c. lime juice
1/2 c. olive oil
1/2 c. sour cream
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 large head romaine lettuce, torn into bite sized pieces
3 plum tomatoes, chopped
1 15 oz. can black beans, rinsed and drained
1/4 c. purple onion, chopped
1/2 bag (8 oz.) shredded Mexican 4-cheese blend
1 15 oz. can whole kernel corn with red and green peppers, drained
1 c. crushed tortilla chips

Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss.
(I didn't layer the salad because it had to be tossed anyway before serving.)

Yield: 8-10 servings

Easy Cheesy Stromboli

2009-10-29T07:32:00.000-07:00

1 can Pillsbury Country Italian Bread Dough
Genoa Salami
Pepperoni
Sea Salt
Garlic Powder
Dried Oregano
Red Pepper Flakes
Fresh Parmesan Cheese
Mozzarella Cheese Slices (not grated)
Pizza Sauce (for dipping)

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray (or if you want to use foil on top of the sheet, spray the foil).

Flour a cutting board or other surface lightly and unroll the dough flat. Place salami on top of the entire surface of the dough, leaving about a 1 inch border around the edges. On top of the salami, sprinkle sea salt, garlic powder, oregano, red pepper flakes, and parmesan cheese. Place a layer of mozzarella cheese on top of everything, leaving the 1 inch border again. Do the same with a layer of pepperoni.

Roll the dough like a jelly roll or cinnamon roll dough, using the longest side to roll. Pinch the seam and sides shut and lay seam-down on the baking sheet. Sprinkle the top of the roll with sea salt, oregano, and parmesan cheese.

Bake for 20-25 minutes or until the bread is browned. Allow to rest for 5 minutes before cutting into desired portions. Serve with warmed pizza sauce for dipping.

*can also be made with Italian Sausage instead of one of the other meats or in addition to them.

Quick and Hearty Chili

2009-10-28T13:52:00.000-07:00

This recipe was given to me by Verdonna Brundige at my recipe shower that she hosted right before our wedding. It very quickly became a family favorite.

1 pound lean ground beef (or turkey)
1 medium onion, chopped
1 green bell pepper, chopped
2 cans kidney beans, undrained
1 can Rotel-type tomatoes, undrained
1 can tomato paste
2 teaspoons chili powder
3 cloves garlic, minced

Brown meat over medium heat. Drain and return to skillet. Add all other ingredients and combine. Simmer over low heat for approximately 1 hour, stirring occasionally.

Serve with crackers, Fritos, or cornbread. Top with sour cream and shredded cheese, if desired.

Makes approximately 6 servings.

Quick Beef and Bean Burritos

2009-10-28T12:43:00.001-07:00

1 pound lean ground beef (or turkey)
1 can black beans, drained and rinsed
1/2 cup salsa
1 packet beef fajita seasoning
1/3 cup water
4 burrito-size flour tortillas
Shredded monterrey jack cheese
Sour cream

Brown beef in skillet. Drain fat and return to skillet. Add water and fajita seasoning. Stir to combine and heat to almost a boil. Reduce heat and cook for a few minutes until liquid is reduced. Add black beans and salsa; simmer until heated through.

Microwave tortillas until soft and pliable, about 30 seconds. Spoon sour cream onto the very center of each tortilla. Add 1/4 of the beef/bean filling to the center of each tortilla and top with desired amount of shredded cheese. Fold one side of the tortilla over and then one end at a time until burrito is completely closed.

Pumpkin Spice Bars

2009-10-26T11:55:00.000-07:00

4 large eggs
2 cups sugar
1 cup vegetable oil
1 can (15 oz) pumpkin
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Cream Cheese Frosting:
3 ounces cream cheese, completely softened
1/3 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar

Heat oven to 35o degrees. Lightly grease bottom and sides of 13x 9 inch pan.

Beat eggs, sugar, oil, and pumpkin in a large bown until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread into prepared pan.

Bake for 25-30 minutes or until light brown.

While bars are baking, prepare frosting. Beat cream cheese, butter and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.

After removing bars from oven, cool completely on a wire rack before frosting and cutting into squares. Store covered in refrigerator.

Pumpkin Waffles with Maple-Apple Syrup

2009-10-26T11:46:00.000-07:00

2 1/3 cups Bisquick baking mix
1/2 cup canned pumpkin
1 1/2 cups milk
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice*
2 eggs

For the Syrup:
1/2 cup maple syrup
1/4 cup frozen apple juice concentrate

Heat waffle iron and grease if necessary. Heat syrup and apple juice concentrate over medium heat, stirring occasionally, until juice concentrate is melted and mixture is warm. Keep syrup warm until serving.

Beat waffle ingredients together until smooth. Pour batter onto center of hot waffle iron. Bake until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with syrup.

Makes about six 7 1/2 inch round waffles.

*if you don't have pumpkin pie spice handy, just use 1/4 teaspoon each of cinnamon, ground nutmeg and ground ginger.

Pumpkin Swirl Cheesecake

2009-10-26T11:26:00.000-07:00

2 cups finely crushed gingersnap cookies
6 tablespoons melted butter
3 packages cream cheese, completely softened
1 cup sugar
1 teaspoon vanilla
3 eggs (at room temperature)
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

Heat oven to 325 degrees. For the crust, grind gingersnap cookies in a food processor. Mix crumbs with melted butter and press into the bottom and 2 inches up the side of a 9-inch springform pan.

For the filling, combine cream cheese, 3/4 cup of the sugar and the vanilla with an electric mixer on medium speed until well blended. Add each egg, one at a time, mixing on low speed after each addition just until blended. Remove 1 1/2 cups of the mixture and set aside.

To the remaining filling add the rest of the sugar (1/4 cup), pumpkin, cinnamon, nutmeg, and cloves. Use a large spoon to combine.

Pour 1/2 of the pumpkin filling over the crust in the pan. Spoon 1/2 of the plain batter over the pumpkin layer. Repeat until all batter is used.

Using a butter knife, gently swirl through all the layers of cheesecake filling to achieve a marbled effect. Take care not to disturb the crust when swirling.

Bake for about 55 minues or until the center is almost set. Be careful not to overbake. Cool completely on a wire rack and then refrigerate for at least 4 hours (preferrably overnight) before serving.

Seven Bean Soup

2009-10-23T11:56:00.000-07:00

In reality, this soup can have more than just seven beans, but that depends on the dry bean mix that you buy. Mine had 15 different kinds. So, let it be known...if you don't like beans, this recipe is not for you! However, if you do, it is an easy and very inexpensive recipe that is so warm and satisfying. Also, it takes some pre-planning because of the dry beans, so read through the recipe before you plan to make this and allot enough time. But it's a really easy soup.

1 pound dry mixed beans
1 cup diced ham or ham hock
2 quarts water
1 medium onion, diced
1 can petite diced tomatoes, undrained
1 teaspoon chili powder
2 cloves minced garlic
1 cup dry pasta rings
Salt and pepper to taste

Sort and wash mixed beans in a colander under cold running water. Place beans in a large soup pot and cover with water. Soak beans overnight.

The next day, drain and rinse beans once more. Return to pot and add 2 quarts of water. Add diced ham or ham hock. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours.

Then, add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer an additional 20 minutes. Then add the pasta and simmer until pasta is tender, approximately 10 more minutes.

Behind the Apron: Becky

2009-10-20T15:27:00.000-07:00

Who has been the biggest influence on your cooking?
This is a toss-up between my mother-in-law and the internet. My mother-in-law has taught me a lot about preparing meals, weathered many a harried phone from a frazzled daughter-in-law trying to figure out what cut of meat to buy at the grocery store, and has always had a kind word for my efforts even back when they were quite meager. The internet is where I have found all kinds of information and ideas. The recipes I have read online have motivated me to be more bold and try new things.

What is your favorite dish to cook…your signature dish?
Maybe it's my potato soup. My kids love it, and I love it. I've been making it for as long as I can remember, and it was copied from the potato soup my grandmother made for me when I was a child.

What was your biggest cooking disaster?
One time when Cody and I were newly married I cooked some pork chops in the oven that were completely burned on the outside and completely raw on the inside. I still don't know how I managed to do that. I've also loaded up the crockpot before bed a few times and then forgotten to turn it on.

If you could travel to another country just to taste their cuisine, where would you go?
It would have to be France. I recently read Julia Child's memoir My Life in France, and it made me crave the French experience. It would be a totally new world for me because I am not familiar with French cooking at all.

What is something you have never cooked, but would like to try?
I'd love to attempt a spectacular prime rib one day. I've got to work up my nerve first.

What do you consider the 5 most essential ingredients you keep in your kitchen?
Sugar, flour, garlic, cilantro, and butter

What is comfort food to you?
Any kind of stew or soup, anything extremely buttery or fried, and decadent chocolate desserts

What are the ideal toppings for pizza?
Pepperoni, mushroom, green bell pepper, onion, and lots of cheese

What kitchen utensil/gadget can you not live without?
The Wusthof chef's knife my sister-in-law gave me for Christmas last year. I don't know how I lived without it for so long.

Spice Tea Mix

2009-10-18T19:24:00.001-07:00

1/2 cup instant tea (100% tea, unsweet)
2 cups tang
1 tsp. powdered cloves
1 tsp. cinnamon
2 cups sugar
1-1 1/2 quart dry lemonade mix

Mix all together. Use 2-3 spoonfuls per mug of hot water to taste.
Store in air tight container.

Burros

2009-10-18T19:18:00.001-07:00

Another great crock pot recipe!

2 pounds stew meat

1 medium onion, chopped

1 package dry taco seasoning mix

1 tsp. oregano

1 tsp garlic powder

4 oz can chopped green chilis

16 oz can petite diced tomatoes, do not drain

Layer ingredients in crock pot in order given.

Do not stir until it has cooked for at least 5 hours. Cook on low 7 hours, more or less. Serve over rice.

Lemon Coconut Butter Patties

2009-10-18T19:13:00.001-07:00

3/4 cup butter

1/2 cup sugar

1 egg yolk

1 tsp. vanilla

2 cups flour

1 1/2 cups sweetened coconut flakes

1/2 tsp lemon extract

FROSTING

1/4 cup butter

1 tsp. grated lemon peel

1/4 tsp salt

2 cups powdered sugar

4 tsp lemon juice

Cream butter and sugar. Beat in egg, vanilla, and lemon. Blend in flour and coconut. Shape into walnut sized balls. Place on greased cookie sheet and flatten with fork. Bake 350 for 8-15 minutes or until edges are browned. Cool. Beat icing ingredients together and frost cooled cookies.

Chicken Tortilla Soup

2009-10-18T19:06:00.000-07:00

1 onion, chopped

2 cloves garlic, minced

1 TBS oil

1 can rotel tomatoes and green chilis

1 can petite diced tomatoes

3 cups chicken stock

1 can black beans

1 small (8 oz) can kernal corn

1 tsp chili powder

1 tsp. cumin

1 1/2 cups diced cooked chicken, or 1 large can chunk chicken breast

salt to taste

In large saucepan saute onion and garlic in oil about 5 minutes. Add diced tomatoes, rotel, chicken stock, beans, corn, chili powder, cumin, and salt. Heat to boiling, reduce heat and simmer 15 minutes. Add chicken and simmer additional 15 minutes. Serve with crushed tortilla chips, shredded Monterey Jack cheese, sour cream, avacado, etc.

Serves 8.

Houston's Artichoke Spinach Dip

2009-10-10T10:16:00.000-07:00

A friend made this dip for a party we had in the Philippines. It was gone in a matter of minutes with several requests for the recipe!

1 (6.25 oz) Jar Marinated Artichokes (drained)
1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
1/2 tsp. Minced Garlic
1/3 C. Freshly Grated Romano Cheese
1/4 C. Freshly Grated Parmesan Cheese
1 C. Shredded Mozzarella Cheese
1/3 C. Cream or Half and Half
1/2 C. Sour Cream

In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.

In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency.

Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 – 25 minutes at 350 degrees.

Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.

Source: www.copykat.com

Elva's Salsa Verde

2009-10-10T10:06:00.000-07:00

Elva was a sweet lady at our church congregation in Kingsville, TX. She shared this recipe with my Dad, who has made it several times since. It's one of our family favorites:

1 lb. tomatillos
3 avocados
6 jalapenos
Salt to taste
Cilantro

Boil tomatillos & peppers until tender. Blend with cilantro & avocado. Salt to taste. Serve with tortilla chips & enjoy!

Kahlua Cake

2009-10-10T09:50:00.001-07:00

Since I mentioned this cake in my interview below, I wanted to share the super easy recipe:

1 pkg. yellow cake mix
1 cup oil
1 small pkg. chocolate pudding (Cook & Serve)
3/4 cup water
2 eggs
1/2 cup Kahlua liqueur

Mix all ingredients & beat for 3 minutes. Pour into greased bundt pan & bake at 350 degrees for about 40 minutes or until done. Cool for 10 minutes before removing from pan. Enjoy!

(A funny story about this cake... I baked it quite a while back for a church function at the congregation I grew up in. Several sweet, old ladies had a slice & raved about it. They asked me what it was called, so I told them. None of them knew what Kahlua was & right before I was about to spill the beans, one of the ladies asked, "Isn't that a type of potato?" And, before I could stop the lie, my head automatically nodded in agreement! I didn't have the heart to admit to these precious Christian ladies that I had probably just tainted them with the first taste of alcohol that had ever entered their bodies.)