tag:blogger.com,1999:blog-47783152679562812332024-03-05T04:58:31.358-08:00B.A.D. Girls RecipesUnknownnoreply@blogger.comBlogger199125tag:blogger.com,1999:blog-4778315267956281233.post-42383642130405718352015-11-26T12:37:00.003-08:002015-11-26T12:37:33.505-08:00Cranberry Salsa1 pkg. fresh cranberries (run through the food processor or use a hand chopper)<br />
1 chopped jalapeno<br />
1 cup chopped cilantro<br />
2/3 cup sugar<br />
juice from one lime<br />
<br />
Mix all together & serve with chips or crackers.<br />
<br />
(Add more or less of each ingredient based on your taste.)Rachelhttp://www.blogger.com/profile/15981869073359271864noreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-10191677558164819232014-01-02T16:37:00.001-08:002014-01-02T16:37:46.233-08:00Fire CrackersRecipe from Karen Houdashell<div><br></div><div>Ingredients:</div><div>1 box saltine crackers</div><div>1 1/3 cups canola oil</div><div>1 package ranch dressing mix</div><div>1-2 tablespoons crushed red pepper</div><div>Garlic powder to taste (optional)</div><div><br></div><div>Empty packages of crackers into a large Baggie or bowl with a lid. Set aside. (I use a 2 gallon Baggie)</div><div><br></div><div>Whisk together canola oil, ranch dressing mix, crushed red pepper, and garlic powder (optional). </div><div><br></div><div>Pour mixture over crackers. Gently toss every 15 minutes for the first hour. </div><div><br></div><div>Enjoy!!!</div>Stephaniehttp://www.blogger.com/profile/06351112636504261704noreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-35241211125536436492012-11-19T06:18:00.001-08:002012-11-19T06:18:32.353-08:00Cauliflower Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe was adapted from Taste of Home <a href="http://www.tasteofhome.com/Recipes/Cauliflower-Casserole">here</a>.<br />
<br />
1 medium head cauliflower, broken into florets<br />
1 c (8oz) sour cream<br />
1 c (4oz) shredded cheddar cheese<br />
1/2 c crushed cornflakes<br />
1/2 c diced orange or red sweet pepper<br />
1/2 c diced yellow sweet pepper<br />
1/4 c grated Parmesan cheese<br />
Paprika<br />
<br />
Place 2 in. of water in a large pot and place steaming basket, making sure that it is not submerged under water. Add cauliflower to steaming basket and cover the pot. Set the burner to medium high heat for 10 minutes, or until cauliflower is crisp, yet tender. <br />
<br />
If you do not have a steaming basket, place 1 in. of water in saucepan; add cauliflower, and bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. <br />
<br />
In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes and peppers. Put into a greased 2 qt. baking dish. Sprinkle with Parmesan cheese and paprika.<br />
<br />
Bake, uncovered, at 325<span class="recipeDetails"><span class="instructions"><span>°</span></span></span> for 30 minutes or until heated through.</div>
Christinahttp://www.blogger.com/profile/08391550990451736347noreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-54869302027582281842012-03-20T06:02:00.003-07:002012-03-26T12:26:30.212-07:00Swoon Pies<div style="text-align: center;"><img alt="Photobucket" border="0" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_1489a.jpg" /></div><br />
1 C flour<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 C graham cracker crumbs<br />
1/2 C butter, softened<br />
1/2 C granulated sugar<br />
1/2 C packed light brown sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
1 (8oz) container sour cream<br />
Parchment Paper<br />
Marshmallow Filling - recipe below<br />
1 (12oz) package semisweet chocolate morsels<br />
1 tsp shortening<br />
Toppings: Sea Salt, Chopped roasted salted pecans, Chopped crystallized ginger<br />
<br />
1. Preheat oven to 350 degrees. Sift together flour & next 3 ingredients in medium bowl; stir in graham cracker crumbs.<br />
2. Beat butter & next 2 ingredients at medium speed with stand mixer until fluffy. Add egg and vanilla, beating until blended.<br />
3. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.<br />
4. Drop batter by rounded tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Bake at 350 degrees for 13-15 minutes or until set and bottoms are golden brown. Remove cookies to wire racks and cool completely (about 30 minutes)<br />
5. Turn 12 cookies over, bottom sides up. Spread each with 1 heaping tablespoonful of Marshmallow filling. Top with remaining 12 cookies, bottom sides down, and press gently to spread filling to edges. Freeze on a parchment paper-lined baking sheet 30 minutes or until filling is set.<br />
6. Pour water to depth of 1 inch in a medium saucepan over medium heat; bring to boil. Reduce heat, and simmer; place chocolate and shortening in a medium-size heatproof bowl over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat, and let cool 10 minutes.<br />
7. Meanwhile, remove cookies from freezer, and let stand 10 minutes.<br />
8. Dip half of each cookie sandwich into melted chocolate mixture. Sprinkle with desired toppings and place on parchment paper-lined baking sheet. Freeze 10 minutes or until chocolate is set.<br />
Note: Cookie sandwiches may be covered with plastic wrap and stored in refrigerator for up to 24 hours.<br />
<br />
Marshmallow Filling<br />
1/2 C butter, softened<br />
1 C sifted powdered sugar<br />
1 C marshmallow creme<br />
1/2 tsp vanilla extract<br />
Beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add remaining ingredients,beating until well blended.<br />
<br />
Full Swoon Pies: Increase semisweet chocolate morsels to 16oz and shortening to 3 tsp. Prepare recipe as directed, dipping cookie sandwiches completely in chocolate mixture. (Use fork to easily remove sandwiches from chocolate.)Darahttp://www.blogger.com/profile/18370796517179412333noreply@blogger.com1tag:blogger.com,1999:blog-4778315267956281233.post-1703114722774205412012-03-02T21:56:00.000-08:002012-03-02T21:56:00.261-08:00Chicken, Black Bean & Green Enchilada Rice Bake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="paper-mid"><div class="paper-text">Modified from <a href="http://www.picky-palate.com/">www.picky-palate.com</a> <br />
<br />
2 cups cooked, white long grain rice4 cooked, shredded chicken breasts (modification)<br />
1 can (15 oz) mild green enchilada sauce or Hatch Green Enchilada Sauce<br />
2 cans (2.25 oz) sliced black olives<br />
1 can (15 oz) fire roasted diced tomatoes<br />
1 can (15 oz) can whole kernel corn (modification) <br />
1/2 cup sour cream<br />
1 tsp. kosher salt<br />
1/2 tsp. freshly ground black pepper<br />
1 tsp. McCormick Gourmet Roasted Ground Cumin or regular ground cumin works just fine<br />
2 cans (15 oz) can black beans, drained and rinsed<br />
2 cups shredded cheddar cheese<br />
<br />
Season the chicken breasts with salt & pepper and cook at 375 degrees F for 35 minutes, or until juices run clear. While chicken bakes, cook rice according to package directions. After chicken is finished, lower the oven to 350 degrees F & spray a 9×13-inch baking dish with non-stick cooking spray. Shred chicken and place in a large mixing bowl with the enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.<br />
<br />
Makes 6 to 8 servings</div></div></div>Christinahttp://www.blogger.com/profile/08391550990451736347noreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-69535082726413447962012-02-07T12:16:00.000-08:002012-02-07T12:16:57.361-08:00Andes Mint Cookies<div style="text-align: center;">
<img alt="Photobucket" border="0" src="http://i160.photobucket.com/albums/t181/rdc98h/Main%20Blog%20Photos/IMG_8570copy.jpg" /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/2 cup salted butter, softened</div>
<div style="text-align: justify;">
3/4 cup dark brown sugar</div>
<div style="text-align: justify;">
1/2 cup white sugar</div>
<div style="text-align: justify;">
1 tsp. baking soda</div>
<div style="text-align: justify;">
1 tsp. baking powder</div>
<div style="text-align: justify;">
2 tsp. vanilla</div>
<div style="text-align: justify;">
2 eggs</div>
<div style="text-align: justify;">
2 2/3 cups flour</div>
<div style="text-align: justify;">
1 package (10 oz.) Andes Mint baking chips</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Add flour and mix until a dough forms. Add baking chips and stir into dough. Place dough in refrigerator for a little while (I left it in there for about 15-20 minutes). Form cookies into balls and place on cookie sheet. Bake at 350 degrees for 8-10 minutes. </div>Rachelhttp://www.blogger.com/profile/15981869073359271864noreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-74930912406278301832011-10-12T10:35:00.000-07:002011-10-12T10:35:52.024-07:00Dessert Pizza<div style="text-align: justify;">
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. <br />
<br />
Pizza Crust Dough (see <a href="http://badgirlsrecipes.blogspot.com/2010/10/pizza-dough.html">recipe</a> or buy pre-made dough, which is what I did)<br />
3/4 cup creamy peanut butter<br />
4 tablespoons butter, melted<br />
Chocolate chips<br />
Mini marshmallows<br />
<br />
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.</div>Rachelhttp://www.blogger.com/profile/15981869073359271864noreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-29260472346895905632011-08-03T10:39:00.000-07:002011-08-03T10:53:21.854-07:00Crockpot Chicken Tortilla Soup<div style="text-align: center;"><img src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/ChickenTortillaSoup.jpg" alt="Photobucket" border="0" /><br /></div><br /><div style="text-align: justify;">This recipe is very close to the <a href="http://badgirlsrecipes.blogspot.com/2009/10/chicken-tortilla-soup.html">Chicken Tortilla Soup recipe</a> 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!<br /><br />4 cups chicken breast, cooked and diced<br />1 large (28 oz.) can petite diced tomatoes<br />1 (14 oz.) can enchilada sauce<br />2 green onions, chopped<br />1 can chopped green chiles<br />1 can pinto beans, drained and rinsed<br />1 tablespoon garlic, minced<br />32 oz. low-sodium chicken broth<br />1 teaspoon cumin<br />1 teaspoon chili powder<br />salt and pepper to taste<br />1 (10 oz.) package frozen corn<br /><br />Optional Toppings:<br />Corn tortillas for crispy tortilla strips (see instructions below)<br />Avocado<br />Shredded Cheese<br />Sour Cream<br /><br /><div style="text-align: justify;">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.<br /><br />*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.<br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-51033470434405169462011-08-03T10:11:00.000-07:002011-08-03T10:19:03.096-07:00Cookie Dough Cheesecake Bars<div style="text-align: center;"><img src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_6100web.jpg" alt="Photobucket" border="0" /><br /><br /><div style="text-align: left;">For the crust:<br />1 1/2 cups graham cracker crumbs<br />5 tablespoons butter, melted<br /><br />For the cookie dough:<br />5 tablespoons butter, room temperature<br />1/3 cup packed light brown sugar<br />3 tablespoons granulated sugar<br />1/4 teaspoon salt<br />1 teaspoon vanilla<br />3/4 cup flour<br />1 cup chocolate chips<br /><br />For the cheesecake filling:<br />10 oz. cream cheese, room temperature<br />1/4 cup sugar<br />1 large egg, room temperature<br />1 teaspoon vanilla<br /><br /><div style="text-align: justify;">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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.<br /><br />(Recipe courtesy of <a href="http://www.mybakingaddiction.com/">My Baking Addiction</a>.)<br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-24694974744869249662011-08-03T10:07:00.001-07:002011-08-03T10:09:58.778-07:00Mojito Slushies1 cup sugar<br />1 cup water<br />1/2 cup fresh lime juice<br />1/4 cup fresh mint leaves, firmly packed<br />2 limes, zested<br />1/2 cup light rum<br />8 cups crushed ice<br />Mint sprigs and lime wedges for garnish<br /><br /><div style="text-align: justify;">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.<br /><br />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.<br /></div><br />(Recipe courtesy of Tyler Florence via FoodNetwork.com)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-34063138877784259612011-06-20T11:36:00.000-07:002011-06-20T11:46:59.236-07:00Brisket Tacos<div style="text-align: center;"><img src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_3574.jpg" alt="Photobucket" border="0" /><br /></div><br />2-3 pound round roast, cut into large chunks<br />1 serrano chilie, chopped<br />3 cloves garlic, minced<br />1 teaspoon salt<br />1 tablespoon ancho chili powder (or regular chili powder)<br />2 teaspoons cumin<br />1 1/2 cups water<br /><br /><div style="text-align: justify;">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.<br /></div><br />Makes 6-8 servings.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4778315267956281233.post-19185293941959241862011-06-19T19:50:00.001-07:002011-06-20T11:47:27.601-07:00Fried Rice<div style="text-align: center;"><img src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_2472.jpg" alt="Photobucket" border="0" /><br /></div><div style="text-align: justify;"><br />Cooking Spray<br />3 eggs, beaten<br />1 tablespoon oil<br />1/4 cup green onion, minced<br />4 cups cooked rice (grains separated)**<br />1 cup frozen carrots and peas, thawed<br />1-2 tablespoons soy sauce<br />2 teaspoons sesame oil<br />2 tablespoons butter<br /></div><br /><div style="text-align: justify;">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.<br /></div><div style="text-align: justify;"> </div><p style="text-align: justify;">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.<br /></p><div style="text-align: justify;"> </div><p style="text-align: justify;">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. </p><p style="text-align: justify;">Makes approximately 6 servings.<br /></p><p style="text-align: justify;">(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.)<br /></p><p style="text-align: justify;">** 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. <br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-23339232317868904432011-06-13T13:00:00.000-07:002011-06-13T13:08:24.833-07:00Chicken Taquitos<div style="text-align: justify;">6 oz. cream cheese, softened<br />1/4 cup salsa<br />1 tablespoon lime juice<br />1 teaspoon chili powder<br />1/2 teaspoon cumin<br />1/2 teaspoon onion powder<br />2 cloves garlic, minced<br />3 tablespoons chopped cilantro<br />1-2 green onions, chopped<br />3 cups shredded cooked chicken<br />1 cup shredded Monterrey Jack cheese<br />12 (6 inch) flour tortillas<br />Cooking spray<br />Kosher salt<br /><br />Preheat oven to 425 degrees. Line a baking sheet with foil.<br /><br />In a large mixing bowl combine cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.<br /><br />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.<br /><br />(You can freeze the taquitos at this point on the baking sheet and then transfer to a plastic bag for cooking later.)<br /><br />Bake 15-20 minutes (longer if frozen), until crisp and brown. Serve with sour cream and salsa, if desired. Makes 12 taquitos.<br /><br /><span style="font-size:85%;">(Original recipe from <a href="http://annies-eats.net/2011/04/27/creamy-chicken-taquitos/">Annie's Eats</a>.)</span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-40339063861775955742011-03-03T08:59:00.000-08:002011-03-03T09:09:35.635-08:00Oreo Cheesecake<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_7842-1.jpg" /></p><br />1 pkg. (16 oz.) Oreo cookies, divided<br />1/4 cup butter, melted<br />4 pkg. (8 oz. each) cream cheese, softened<br />1 cup sugar<br />1 tsp. vanilla<br />1 cup sour cream<br />4 eggs<br /><br />Heat oven to 325 degrees.<br /><br /><div align="justify">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. </div><br /><div align="justify">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. </div><br /><div align="justify">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. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-62720874125458968492011-02-03T13:45:00.001-08:002011-02-03T14:28:46.830-08:00Banana Bread<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/Main%20Blog%20Photos/IMG_6663.jpg" /></p>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.<br /><br />1 1/4 cup sugar<br />1/2 cup butter, softened<br />2 large eggs<br />1 1/2 cup mashed very ripe bananas<br />1/2 cup buttermilk<br />1 teaspoon vanilla<br />2 1/2 cup all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br /><br /><div align="justify">Heat oven to 350 degrees. Grease bottoms only of two 8-inch loaf pans.<br /><br /></div><div align="justify"></div><div align="justify">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.<br /><br /></div><div align="justify"></div><div align="justify">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.<br /><br /></div><div align="justify"></div><div align="justify">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. </div><br /><br /><br /><div align="justify"></div><div align="justify"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-54913313096700474882011-01-28T13:42:00.000-08:002011-01-28T14:06:20.177-08:00Curried Cottage Pie<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_6256.jpg" /></p><br /><div align="justify">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!</div><br />3 pounds lean ground beef<br />1/2 cup yellow onion, chopped<br />2 packets brown gravy mix<br />1 small bag of frozen peas and carrots<br />1 tablespoon mild Indian curry powder<br /><br />5-6 medium to large sized Yukon Gold potatoes, diced*<br />1/2 cup butter<br />milk or heavy cream<br />salt and pepper<br /><br /><br /><div align="justify">Preheat oven to 350 degrees.<br /><br /></div><div align="justify"></div><div align="justify">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.<br /><br /></div><div align="justify"></div><div align="justify">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. </div><div align="justify"><br /> </div><div align="justify"></div><div align="justify"></div><div align="justify">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.<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify">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.<br /><br /></div><div align="justify"></div><div align="justify">*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.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4778315267956281233.post-1534099503700909112011-01-28T12:27:00.000-08:002011-01-28T12:47:57.441-08:00Pumpkin Chocolate Chip Muffins<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_6116.jpg" /></p><br />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.<br /><br />1 1/2 cups all-purpose flour<br />1 1/2 cups whole -wheat flour<br />2 tsp baking soda<br />2 tsp baking powder<br />2 tsp cinnamon<br />1/2 tsp salt<br />4 large eggs<br />2 cups sugar<br />1 can (15 oz) pumpkin<br /><br /><div align="justify">1 cup canola or vegetable oil<br />2 cups chocolate chips<br /><br />Mix wet and dry separate then combine. Fill muffin cups 3/4 full and bake at 350 degrees for 20-25 minutes.<br /><br />Variatons:<br />*you can add a couple of tablespoons ground flax seed if you want the extra fiber and heart health<br />*you can use canned mashed sweet potatoes instead of the pumpkin</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4778315267956281233.post-27408544729477811662011-01-03T16:46:00.000-08:002011-01-03T16:53:55.446-08:00Ava's Favorite SnackI 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.<div><br /></div><div>2 bags microwave popcorn (butter flavor) popped</div><div>3 cups frosted cheerios</div><div>1 1/2 cups pecan halves</div><div>1 cup cashews</div><div>14 oz. bag of chocolate m & ms</div><div>10 oz. pretzel sticks</div><div>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pkgs</span>. 10 oz vanilla white chips</div><div>2 TBS oil</div><div><br /></div><div>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.)</div><div><br /></div><div>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.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-67968141309001007722010-12-29T12:02:00.000-08:002010-12-29T12:06:11.241-08:00Spiced Pork and Apricot StewI 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.<div><br /></div><div><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-pork-apricot-stew-00000000039498/index.html">http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-pork-apricot-stew-00000000039498/index.html</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-12471620517620333002010-12-27T10:44:00.001-08:002010-12-27T10:50:47.957-08:00Nut DiamondsThe 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!<div><br /></div><div>Crust:</div><div>1 cup (2 sticks) unsalted butter softened</div><div>3/4 cup sugar</div><div>1 large egg</div><div>1 tsp. vanilla extract</div><div>1/4 tsp. salt</div><div>3 cups all purpose flour</div><div><br /></div><div>Topping:</div><div>1/2 cup (1 stick) unsalted butter, cut up</div><div>1 1/3 cups packed light brown sugar</div><div>2/3 cup honey</div><div>1/2 cup heavy cream</div><div>3 cups chopped pecans and cashews</div><div><br /></div><div>Heat oven to 350. Line a 15 by 10 by 1 inch jelly roll pan with foil, extending over sides.</div><div>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)</div><div>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!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-48866850677117988412010-11-22T09:23:00.000-08:002010-11-22T09:24:51.096-08:00Chocolate Mint Candy Cookies<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_1738a.jpg" /></p><br />¾ cup butter<br />1 ½ cups brown sugar<br />2 tablespoons water<br />2 cups semisweet chocolate chips<br />2 eggs<br />2 ½ cups all-purpose flour<br />1 ¼ teaspoons baking soda<br />½ teaspoon salt<br />1 (4.5 ounce) package Andes mints<br /><br />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.<br /><br />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.<br /><br />Preheat oven to 350 degrees. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart on prepared cookie sheets. *<br /><br />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.<br /><br />Makes approximately 32 cookies.<br /><br />*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.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-45914993662681795162010-11-22T09:18:00.000-08:002010-11-22T09:23:16.197-08:00Divine Mint Brownies<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_1343a.jpg" /></p><div align="justify">1 1/3 cups all-purpose flour<br />2 tablespoons baking cocoa<br />¼ teaspoon baking soda<br />¼ teaspoon salt<br />¾ cup granulated sugar<br />½ cup (1 stick) butter, cut into pieces<br />2 tablespoons water<br />1 2/3 cup (10 oz. pkg.) chocolate and mint morsels, divided<br />½ teaspoon vanilla<br />2 large eggs<br /><br />Preheat oven to 325 degrees. Grease 9-inch springform pan.<br /><br />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.<br /><br />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. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-63089273707273905052010-10-20T17:36:00.001-07:002010-10-20T17:42:54.527-07:00Monkey Bread<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_9224.jpg" /></p><br />1/2 cup granulated (white) sugar<br />1 teaspoon cinnamon<br />2 cans large refrigerated biscuits, homestyle<br />1/2 cup chopped walnuts, if desired<br />1 cup firmly packed brown sugar<br />3/4 cup butter, melted<br /><br /><div align="justify">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. </div><div align="justify"><br /></div><div align="justify">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. </div><div align="justify"><br /></div><div align="justify">In a small bowl, mix brown sugar and butter then pour over biscuits. </div><div align="justify"><br /></div><div align="justify">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. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4778315267956281233.post-45329430120166994742010-10-18T12:43:00.000-07:002010-10-18T12:54:07.059-07:00Turkey Tortellini Soup<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_9157.jpg" /></p><br />8 ounces uncooked cheese tortellini<br />1 pound ground turkey with Italian Seasonings<br />1 cup chopped onion<br />2 cloves garlic, minced<br />1 large carrot, peeled, thinly sliced<br />2 cans (14.5 ounces) low-sodium chicken broth<br />1 can (28 ounces) tomatoes with basil, garlic, and oregano, undrained<br />1 tablespoon fresh basil, chopped<br />Salt and pepper<br /><br />Brown ground turkey in large saucepan with the onion, garlic, and carrots until meat is browned and vegetables are soft, about 5-7 minutes.<br /><br />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.<br /><br />Meanwhile, prepare tortellini according to package directions. Drain water.<br /><br />Add tortellini to soup. Add salt and pepper to taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4778315267956281233.post-71053964139268381582010-10-06T14:30:00.000-07:002010-10-06T14:45:22.056-07:00Chinese Chicken and Noodle Salad<p align="center"><img border="0" alt="Photobucket" src="http://i160.photobucket.com/albums/t181/rdc98h/BGBC%20Blog%20Photos/IMG_8115.jpg" /></p><p align="left"><br />1 package (3 oz) Low Fat Ramen Noodles<br />1 tablespoon sesame seeds<br />1 1/2 teaspoon canola oil<br />1 pound boneless, skinless chicken breasts (trimmed<br />3 slices (1/4 in thick) fresh ginger<br />1/2 teaspoon salt<br />3 tablespoons orange juice<br />3 tablespoons cider vinegar<br />5 teaspoons reduced-sodium soy sauce<br />5 teaspoons sugar<br />3/4 teaspoon toasted sesame oil<br />2 cups shredded green cabbage (I used arugula)<br />1 medium carrot, shredded<br />3 scallions, chopped<br /><br />Preheat oven to 350 degrees<br /><br />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. </p><p align="left">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. </p><p align="left">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.</p><p align="left">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. </p><p align="left"><em>*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.</em> </p>Unknownnoreply@blogger.com0