Baking with Big Red

Rainbow Jell-O

2012-01-18T20:02:00.000-08:00

I'm not really a Jell-O person. I don't like most Jell-O's, except for this one. My mom would often make this for Thanksgiving and Christmas dinner. I love the cool and creamy tang the yougurt adds to the Jell-O as well. The flavors just meld together perfectly. I've seen even some of the toughest gourmet critics taste a bite and exclaim, "That actually is quite good!" So whether your a Jell-O afficioando or astranged to the stuff you should try this sometime. The presentation is really quite lovely as well and people will think you are sooooooo talented. But honestly it's super easy--it just takes awhile. Plan on being home for 6-7 hours and adding a layer every 28-30 minutes. Enjoy!

3 oz. (small box) of Jell-O* in the following flavors

Lime
Lemon
Orange
Strawberry (can omit this flavor)
Raspberry
Black Cherry

2 cups plain yogurt**
water

1. Bring water to boil. Dissolve the lime Jell-O in 1 cup of boiling water in a small bowl with a wire whisk. (Note: always measure the water after you bring it to a boil).
2. The pour out 1/2 cup of the dissolved Jell-O into a seperate mixing bowl. Add 1/3 cup of plain yogurt and whisk together.
3. Then pour the yogurt Jell-O mixture on the bottom of the 9x13 glass pan and place in the fridge.
4. Add 1 T of cold water to the clear Jell-O still in a bowl. Wait 25-30 minutes.
5. Then add the clear Jell-O layer on top of the yogurt Jell-O layer. Wait 25-30 minutes.
6. Repeat steps with each flavor of Jell-O in the order given above finishing with the Black Cherry on top. Serve plain or with cool whip/cream.

*Note, Jell-O brand works better then generic. Also if you want to use Sugar-Free Jell-O it works great with this recipe.
**Lowfat plain yogurt tastes great.
***One more note, NO ONE in my family likes this recipe with a blue Jell-O layer. The artificial "berry blue" flavor is quite overpowering.

Oatmeal Breakfast Bars

2012-01-07T19:30:00.000-08:00

This recipe is from here. Tailor these to fit your family's taste using raisins, dried fruit, nuts, peanuts, chocolate chips, coconut, etc. My kids love them with mini chocolate chips. I prefer to omit the cinnamon if I'm doing a chocolate batch.

4 c. dry oats (I used old-fashioned but you can use quick)
1 1/2 c. flour (I used 1/2 cup whole wheat flour, 1 cup all-purpose)
1 c. brown sugar
1/2 c. sugar
1 t. cinnamon (optional)
1/2 t. salt
3/4 c. oil (I used 1/2 c. applesauce and 1/4 c. oil)
4 eggs
1 1/2 c. raisins, dried cranberries, dried fruit, nuts and/or chocolate chips

Mix together all ingredients until just combined. Press into a greased 13×9 casserole dish and bake at 350 degrees for 25-30 minutes. Let cool completely before cutting into individual bars.

Gingerbread with Cinnamon Whipped Cream

2011-12-07T17:26:00.000-08:00

From Mel's Kitchen Cafe who slightly adapted it from Lion House Recipes
*Serves 12

INGREDIENTS:
Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water

Cinnamon Whipped Cream:
2 cups heavy whipping cream
1 teaspoon cinnamon
1/4 cup powdered sugar

DIRECTIONS:
Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.

In a large bowl, cream the butter and sugar until well blended. Add the eggs and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin.

Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don’t overbake or the gingerbread will be dry.

Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.

For the cinnamon whipped cream:
In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.

Mini Cornbread Muffins

2011-12-05T16:31:00.000-08:00

from Favorites Cookbook.

2/3 cup cornmeal
1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk

Mix dry ingredients in a bowl. Add the oil and milk and stir just until moistened. Spoon into mini-muffin tins sprayed with Pam, filling half full. Bake for 12 to 14 minutes at 350 degrees or until golden brown. Makes 24 mini-muffins.

Acorn Squash with Apple

2011-11-02T04:48:00.000-07:00

"Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families."

PREP TIME 20 Min: COOK TIME 15 Min: READY IN 35 Min

INGREDIENTS

1 acorn squash

2 apples, cored and sliced

1 tablespoon butter

2 tablespoons brown sugar

1 tablespoon finely chopped walnuts

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

DIRECTIONS

To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.

Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

Variations

You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.

If you prefer roasted squash, you can place the squash and apples (uncovered) in a 9x13 pan in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water to the recipe before baking.

Pumpkin Cupcakes

2011-10-10T19:49:00.000-07:00

These cupcakes are not too heavy but still delicious. They capture the wonderful fall flavors of pumpkin. Adapted from Skinnytaste.com.

Ingredients:
1 Yellow or Golden Vanilla Cake Mix (18.25oz size)
2 tsp pumpkin pie spice (or 1 tsp ground cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground allspice + 1/4 tsp ground nutmeg )
1 cup canned 100% pure pumpkin
1 cup water
optional additions: 1 egg, chocolate chips, cream cheese frosting

Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean. Makes 20-24 cupcakes.

Chewy Sugar Cookies

2011-10-07T15:25:00.000-07:00

A sugar cookie crisp at the edges, soft and chewy in the center, crackly-crisp on top, and richly flavorful! Same amazing flavor as my mom's stir and drop sugar cookies. Note: the final dough will be slightly softer than most cookie dough. Adapted slightly from Cook's Illustrated.

2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups sugar
2 ounces of cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla
1/4 cup sugar (for rolling and sprinkling)

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a medium bowl whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl place 1 1/2 cups of sugar and cream cheese. Then pour warm butter over sugar and cream cheese and whisk to combine (some small umps will remain, but will smooth out later). Whisk in oil. Then add egg, milk, and vanilla; continue to whisk until smooth.
4. Add flour mixture and mix with rubber spatula until a soft dough forms.
5. Divide dough into 2 dozen cookies (about 2 tablespoons each). Roll into balls with your hands then roll into the reserved 1/4 cup of sugar in a shallow dish to coat. Space cookies evenly on the baking sheet about 12 per sheet. Flatten the dough balls using the bottom of a drinking glass. Sprinkle the tops evely with remaining sugar form the dish or with decorative/colored sugar sprinkles.
6. Bake until edges are just set and beginning to brown about 11-13 minutes, rotating after 7 minutes. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool.

Variation: Spiced Sugar Cookies
In step 3 add 1/4 teaspoon ground cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and pinch of ground black pepper to the sugar and cream cheese mixture. Reduce the vanilla to 1 teaspoon.

Variation: Coconut-Lime Sugar Cookies
Whisk 1/2 cup sweetened shredded coconut, chopped fine, into flour mixture in step 2. Add 1 teaspoon finely grated lime zest to sugar and cream cheese mixture in step 3 and substitute 1 tablespoon of lime juice for vanilla extract.

Pumpkin Cookies with Penuche Frosting

2011-09-20T11:42:00.000-07:00

“A soft cookie with a candy frosting." from Joy Deneen. Penuche is a brown-sugar candy/fudge flavor popular in New England that really sets off the soft pumpkin cookies amazingly!

INGREDIENTS
Cookies:
1 C shortening
½ C packed brown sugar
½ C white sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla extract
2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1C chopped walnuts

Frosting:
3 tbsp butter
1/2 C packed brown sugar
¼ C milk
2 C confectioners’ sugar

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together shortening, ½ cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets. Bake 10-12 minutes.

In a small saucepan over medium heat, combine the 3 tablespoons butter and ½ cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners’ until frosting has reached desired consistency. Spread on cooled cookies.

Italian Bread Salad (Panzanella)

2011-09-13T11:13:00.000-07:00

from Cook's Illustrated July & August 2011

6 cups rustic Italian or French bread, cut into 1-inch pieces
1/2 cup extra-virgin olive oil
salt
pepper
1 1/2 pounds ripe in-season tomatoes, cored, seeded, and cut into 1-inch pieces
3 tablespoons of red wine vinegar (I used apple cider vinegar)
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 shallot sliced thing (you could use about 1/4 of a sweet onion)
1/4 cup chopped fresh basil

1. Preheat oven to 400 degrees. Toss the bread pieces with 2 tablespoons of oil and 1/4 teaspoon salt; arrange bread in a single layer on a rimmed baking sheet. Toast bread until pieces are just starting to turn light golden, turning after about 7-10 minutes. Continue baking for another 7-10 minutes. Set aside to let cool to room temperature.
2. Gently toss tomatoes and 1/2 teaspoon of salt in a large bowl. Transfer tomatoes to a colander set over the bowl and set it aside for 15 minutes, stirring occasionally. (This allows you to use some of the natural juices from the tomatoes in the dressing).
3. Whisk remaining 6 T of olive oil, the vinegar, and 1/4 teaspoon of pepper into the reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, stirring occasionally.
4. Add tomatoes, cucumbers, shallot, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately. Serves 4.

Crock Pot Apple Butter

2011-08-28T11:58:00.000-07:00

1- 48 - 50 oz jar unsweetened apple sauce or cinnamon apple sauce storebought or homemade

3 lbs granny smith apples (peeled and diced into chips)

4 cups sugar

1 cup apple juice or cider

2 tsp cinnamon

1 tsp cloves

1 tsp allspice

Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). In the morning remove cover, stir and taste. Add more spices or sugar if desired. Remove the lid and change the temperature to high continue cooking for about 4 more hours, uncovered, until some of the liquid is gone and the apple butter has cooked down a bit. Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter. Pour into jars and refrigerate or process in a hot water bath. Process half pints for 5 minutes and pints for 10 minutes. The time starts once the water comes to a boil. Serve over hot biscuits, toast, scones, etc.

Wholewheat Pancake Mix

2011-08-06T19:26:00.000-07:00

These are my 2nd favorite all-time pancakes, but I think Baldy's #1 favorite. I do love having this mix on-hand though. From King Arthur Flour.

3 1/2 cups old-fashioned or quick rolled oats
4 cups whole wheat flour, traditional or white wheat
1 cup Unbleached All-Purpose Flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
3/4 cup vegetable oil

To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl of an electric mixer. Mix on low speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand; if it holds together, it's just right. If it won't hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the freezer.

To make the pancakes: Whisk together 1 cup (4 3/8 ounces) mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), 1 tablespoon orange juice, and 1 large egg. Don't worry if the batter seems thin at first; it'll thicken as it stands. Let the batter stand for 15 minutes before cooking.

Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till they're golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2") pancakes.

Whole Wheat Pancakes

2011-08-06T19:23:00.000-07:00

These are my all-time favorite pancakes.

Ingredients
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Combine all ingredients and beat until well-mixed. Bake on a hot griddle and serve with fruit or syrup.

Eggs for a Crowd

2011-08-06T19:21:00.000-07:00

I have fond memories of making this recipe with my mother-in-law for about 100 people at a Bylund Fest reunion. But it works well for crowds of signficantly smaller sizes as well.

Ingredients
• ½ cup butter
• 18 eggs
• ½ pound Ham, cut-up
• 1 cup sour cream*
• ¼ cup chives, chopped* (*note: you can substitute ranch dip for the sour cream and chives).
• 1 cup milk
• 1 cup cheddar cheese

Preheat oven to 325 degrees. Melt butter in 9x13 pan in warm oven. Beat eggs, sour cream, and milk in mixer until well blended. Stir in chives and ham by hand. Bake at 325 for 30-45 minutes, stirring every 15 minutes. Sprinkle with cheese the last 5 minutes. (Note: you can easily half the recipe and make it in a 9x9 pan).

Salt Potatoes

2011-08-06T19:17:00.001-07:00

Salt-encrusted baby potatoes a popular Rochester, NY side dish.

Ingredients
• 2 quarts of water (8 cups)
• 1 cup of salt
• 4½ lbs. small potatoes (white, red, or salt potatoes 1½-2 inches in diameter)
• ½ c. melted butter

1. In a large pot bring water and salt to boil. Add potatoes.
2. Boil about 20 minutes or until tender (red potatoes take a little longer).
3. Drain, but don’t rinse off salt. Serve hot with melted butter. Makes a great BBQ side dish.

Grandma Nibley’s Poppy Seed Dressing Salad

2011-08-06T19:15:00.000-07:00

This salad and homemade dressing changed my life...probably the first salad I ever ate that I actually liked the dressing. From my friend Liz Cannon in college (that would be her Grandma Nibley).

Dressing
• ¾ T poppy seeds
• ¾ c f vegetable oil
• 1/3 cup vinegar
• 1 t salt
• 1/3 cup sugar
• 1 T honey mustard
Salad
• Fresh spinach
• Romaine lettuce
• Bacon pieces
• Sliced Mushrooms
• Red onions, diced

1. Beat together dressing ingredients with a wire whisk.
2. Wash spinach and lettuce, dry, then tear into small pieces. Toss all salad ingredients together.
3. Add dressing right before serving.

Lasagna Sandwiches

2011-08-06T19:12:00.000-07:00

A great alternative to a basic grilled cheese. Great with fresh summer tomatoes. From Janessa Sealy at recipe swap.

Ingredients
• French bread
• 2 T butter
• ¼ cup sour cream
• ½ t oregano
• ½ t basil
• ¼ t seasoning salt
• 2 T dry chopped onion
• 8 slices of tomatoes
• 8 slices of bacon
• 4 slices of mozzarella

1. Slice fresh French bread. Butter one side of each slice.
2. Mix sour cream, oregano, basil, seasoning salt, and onion.
3. Spread sour cream mixture on the inside of a slice of bread, top with bacon, tomatoes, and cheese.
4. Grill sandwiches over medium-low heat for about 5 minutes on each side until golden.

Cranberry Chicken

2011-08-06T19:09:00.000-07:00

Time: 5-10 minutes prep, 1 hour baking
Serves: 8-10

Ingredients
• 8-10 boneless, skinless chicken breasts
• 1 8oz bottle French salad dressing
• 1 16oz can whole cranberry sauce
• 1 package dry onion soup mix

Mix dressing, cranberry sauce and onion soup mix. Pour over chicken. Bake uncovered at 350 degrees for 1 hour. This recipe is easy to half or double and it always tastes great. Good served with rice or couscous. (Note: this recipe does okay in the crockpot too).

Angel Hair Pasta

2011-08-06T19:07:00.000-07:00

From Wendy Jones and good 'ole recipe swap. One of my all-time favorite quick dinners (about 15 minutes start to finish), and with almost all essentially shelf-stable ingredients...fresh basil and mozzarella really do add to it. Serves: 3-4

Ingredients
• 2 cloves of garlic, minced
• 1 can 14.5 oz of Italian-style diced tomatoes
• ½ t oregano
• ½ cup shredded mozzarella
• 1 T fresh basil, chopped
• Salt and freshly-ground pepper
• Angel hair pasta

1. Heat a little olive oil in a medium sized pan over medium heat. Add garlic and cook, stirring, until fragrant.
2. Add can of tomatoes (do not drain), breaking up larger chunks into smaller pieces. Stir in oregano, basil, salt and pepper. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened.
3. Meanwhile cook the angel hair pasta according to package directions. Drain well.
4. Serve tomato sauce on top of pasta. Garnish with mozzarella. Great with a green salad and garlic bread.

Cauliflower Popcorn

2011-08-02T10:46:00.000-07:00

This is our latest compromise on how to eat cauliflower--Curly's favorite vegetable. She usually likes it steamed. Baldy and I prefer it roasted. But this version is a perfect blend of the two--lightly roasted to enhance flavor but still crisp-tender so Curly loves it. Also the curry powder flavor is very understated. From Mel's Kitchen Cafe.

1 medium head cauliflower
1 1/2 tablespoons olive oil
1/4 to 1/2 teaspoon salt
1/2 teaspoon curry powder

Preheat the oven to 475 degrees F.

Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.

Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately.

Baked Brown Rice

2011-08-02T10:41:00.000-07:00

Note: This recipe creates a nice-textured brown rice that is not mushy! This recipe easily doubles for a 9X13-inch pan.

1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 55-75 minutes (usually about 65-70 minutes). Keep your eye on it. If your rice still has a bit of liquid on the bottom, then keep cooking it. But don't over cook it and burn the bottom. Remove from the oven when neither wet nor too dry and let sit for five minutes before removing the aluminum foil and fluffing with a fork. Keep your eye on it and make sure it doesn’t dry out and burn on the bottom Makes about 3 1/2 cups of cooked rice. From My Kitchen Cafe.

Variations:
Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 teaspoon of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 tablespoon sugar and 1/2 apple, finely diced.

Chocolate Zucchini Muffins (cupcakes)

2011-07-29T18:33:00.000-07:00

These chocolate muffins are so moist! They're delicious as a snack but rich enough for a dessert. Heavenly served with fresh berries and cream. Slightly adapted from skinnytaste.com.

1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chocolate chips, I prefer the mini ones
2 cups finely grated zucchini (1 medium)

Preheat oven to 325°F. Spray two standard 12-cup muffin tins or a mini-muffin pans with nonstick spray.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and chocolate chips. Pour the batter into the prepared pans.

For regular size muffins bake for 20-25 minutes (10-15 minutes for mini muffins) or until toothpick comes out clean. Let cool in pan for about 10 minutes. Run a knife around the outside of each muffin before inverting onto cooling rack.

NOTE: This original recipe was for zucchini bread. The recipe is the same, just pour batter in 8 1/2 x 4 1/2 loaf pans sprayed with nonstick spray. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely.

Grilled Rosemary-Garlic Chicken Kebabs

2011-07-14T19:58:00.000-07:00

From Cooks Illustrated.

Rosemary-Garlic Marinade

· ¾ cup buttermilk

· 2 tablespoons minced fresh rosemary

· 1 tablespoon olive oil

· 3 garlic cloves, minced

· 1½ teaspoons grated lemon zest

· 1 tablespoon fresh lemon juice

· 1 teaspoon salt

· ½ teaspoon pepper

Mix all the ingredients in a bowl, set aside.

Chicken Kebabs

· 1½ pounds boneless, skinless chicken breast (about 3-4), trimmed and cut into 1¼-inch pieces

· 2 red, yellow, or orange bell peppers—cut into 1-inch pieces

· 1 large zucchini (about 12 oz), sliced into ¼-inch rounds

· 1 large red onion, cut into 1-inch squares

1. Combine the chicken and marinade in a large Ziploc. Toss to coat and let marinate for at least one hour and up to 6 hours, flipping the bag occasionally.

2. Thread marinated chicken, peppers, zucchini, and onion onto skewers in an alternating pattern. Brush with the leftover marinade

3A. For a gas grill: turn all the burners to high, cover, and preheat the grill until hot about 15 minutes. Turn the burners down to medium-high.

3B. For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter three-quarters full with charcoal briquettes (about 75 brisquettes). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot about 5 minutes.

4. Clean and oil the cooking grate on the grill. Place the kebabs on the grill and cook (cover if using gas), turning as needed until the chicken and vegetables are lightly charred on all sides and chicken is done about 8-12 minutes.

5. Transfer to a platter, tent the kebabs loosely with aluminum foil for about 5 minutes (this helps keep the veggies and chicken moist) before serving.

"Perfect" Chocolate Chip Cookies

2011-07-14T17:27:00.000-07:00

from Cook’s Illustrated May/June 2009. This recipe does best making very large cookies. If you prefer smaller cookies reduce baking time 7-9 minutes. These cookies really are AMAZING!!! The brown butter adds this great caramel flavor to the cookie. We love these cookies, but sometimes you want a smaller very chewy cookie so please note we don't make these exclusively no matter how "perfect" cooks illustrated claims them to be.

1¾ cups (8¾ ounces) unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup (3½ ounces) granulated sugar
¾ cup (5¼ ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks
¾ cup chopped pecans or walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whish for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). One extra step to help increase the "perfect" texture is to make a jagged surface on the dough. Break the dough ball in half, rotate the jagged halves 90 degrees and smash them back together. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Remember these are BIG cookies).

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Chocolate Chip Cookies with Coconut and Toasted Almonds
Follow the recipe for Thick and Chewy Chocolate Chip Cookies, adding 1 1/2 cups sweetened flaked coconut and 1 cup toasted sliced almonds instead of the walnuts.

Black and White Chocolate Chip Cookies with Pecans
Follow the recipe for Thick and Chewy Chocolate Chip Cookies, substituting 1/2 cup white chocolate chips for 1/2 cup of the semisweet chips. Add 1 cup chopped pecans instead of walnuts.

Eggplant Parmesan

2011-07-10T18:04:00.000-07:00

This is not your typical gloopy eggplant parmesan casserole. This recipe is life-changing! So take advantage of eggplant available at the farmers market or farm stands and try it! It's hearty enough to please even the most die-hard of carnivores, yet lightened up enough by baking and using Panko bread crumbs to be diet-friendly too. Serves 2 (can double). Slightly adapted from Cooks Country August/September 2010. Photo from the bittenword blog.

1 medium eggplant (about 1 pound)
¼ cup all-purpose flour
1 large egg
½ cup panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese

1.CUT EGGPLANT*. Cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice.

2. SET UP DREDGING STATION. You will need 3 shallow plates/bowls. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).

2. COOK EGGPLANT. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook -eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.

3. MAKE SAUCE. Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ -teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 -seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.

4. ASSEMBLE. Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.

*How to Cut the Eggplant
This recipe deviates from the traditional round circles you normally see in eggplant Parmesan. Instead it uses heart ¾-inch planks to reduce the amount of batches you need to pan fry before baking. Turn the eggplant so it is standing up tall and using a serrated knife, slice off the curved side of eggplant (reserve). Then cut two ¾-inch planks from the center. Cut planks in half crosswise so they’ll neatly fit into the pan for frying in a single batch (making 4 pieces). Chop reserved side pieces into strips, then into ½-inch cubes, and set aside for building the tomato pan sauce. (This website has great step by step photos but note they cubed the entire eggplant for a different recipe.)

Berry Patriotic Trifle

2011-07-04T12:45:00.000-07:00

I've been making this for the Fourth of July since college. I've liberally modified the recipe which I originally got from here to better fit our preferences. I love it with the raspberries as in the original recipe but my girls prefer strawberries and they do make it look more patriotic.

Ingredients
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1-2 tablespoons of fresh squeezed lemon juice (about 1/2 a lemon)
1 (4-serving size) package instant lemon flavor pudding mix
1 1/2 cups milk
1/2 cup sour cream
2 (8 oz.) containers of lite cool whip
1 (10 3/4 oz.) loaf frozen pound cake
3 pints of fresh blueberries
2 pounds (or 2 quarts) of fresh strawberries, sliced

Instructions
1. With a fork or potato masher, smash about 1/2 a pint (about 1/2 cup) of blueberries in a small mixing bowl. Stir in 2 tablespoons of sweetened condensed milk and 1-2 tablespoons of fresh squeezed lemon juice.
2. Halve the pound cake horizontally. Then cut lengthwise into 4 strips; cut crosswise into 1-inch-thick pieces making 1-inch cubes. Lightly toss the pound cake cubes in the smashed blueberry mixture until lightly coated (I found this easiest to do using about a quarter of the pound cake at a time). Set aside.
3. In a large mixing bowl combine the lemon pudding, milk, and remaining sweetened condensed milk with a wire whisk. Add sour cream. Let chill 5 minutes. Then fold in cool whip one container at a time. Put back into the fridge to chill while you prep berries.
4. In a trifle dish layer half of the pound cake pieces. The add the next layer of the lemon cream pudding. Next add a thick layer of blueberries followed by more cream. Then make another layer with the remaining pound cake pieces followed by a cream and then strawberry layer. The on top add the remaining cream and berries. (When you're finished the layers should be: cake, cream, blueberry, cream, cake, cream, strawberry, cream, topped with berries).
5. Cover and chill at least 2 hours before serving.

More favorite berry recipes

2011-06-20T12:09:00.001-07:00

This is my favorite recipe for strawberry shortcake.

And this berry recipe is definitely worth a re-post. It's soooooooooo amazing!

Berry Patch Lemonade

2011-06-20T12:03:00.000-07:00

This drink is always welcome anytime and especially at summer Bar-B-Ques & Picinics. From Favorites.

• 1 pound berries, fresh or frozen (strawberries, raspberries, or blackberries)
• 1 can (12 oz) frozen lemonade concentrate
• 4 cans (12 oz) cold water
• Ice cubes
• Mint leaves (optional)

Puree berries in a blender. (Sometimes it helps to add a little bit of the water during this step for your blender’s sake). Strain if desired. Mix lemonade with water in a pitcher. Add pureed berries, blend and chill. Pour over ice in tall glasses and garnish with fresh mint leaves or more sliced berries.

Icebox Strawberry Pie

2011-06-20T11:54:00.000-07:00

In step 1, it is imperative that the cooked strawberry mixture measures 2 cups; any more and the filling will be loose. If your fresh berries aren’t fully ripe, you may want to add extra sugar to taste in step 2. Use your favorite pie dough recipe. Chill the heavy cream in step 4 to help it whip more quickly. From Cooks Illustrated*. Serves 8

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
Pinch salt
1 pound fresh strawberries, hulled and sliced thin
1 (9-inch) pie shell , baked and cooled (see note)

Topping
4 ounces cream cheese , softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream, chilled

1. COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups exactly!).
2. ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
3. ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
4. MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

*See this food blog for a similar recipes also from Cooks Illustrated.

"Kitchen Sink" Carrot Cake

2011-06-20T11:48:00.000-07:00

Kitchen sink carrot cake? That's right; as in "everything but the..." While purists may argue over exactly what, beside carrots, is "allowed" in carrot cake, Baldy is a fan of a carrot cake with lots of add-ins. So everything is welcome here--nuts, raisins, pineapple, etc. Add some coconut or ginger too if you'd like. This recipe halves beautifully to make a square cake as well. Adapted from King Arthur Flour.

CAKE

· 4 large eggs

· 1 cup granulated sugar

· 3/4 cup brown sugar

· 2 teaspoons vanilla extract

· 3/4 cup melted butter

· 3/4 cup vegetable oil

· 2 cups Unbleached All-Purpose Flour

· 1 1/2 teaspoons baking powder

· 1 teaspoon baking soda

· 1 1/2 teaspoons salt

· 2 teaspoons cinnamon

· 1/2 teaspoon nutmeg

· 1/8 teaspoon allspice

· 3 1/2 cups finely grated carrots

· 1 cup diced pecans or walnuts, toasted if desired

· 1 cup golden raisins

· 8 ounce can of crushed pineapple, drained and squeezed dry

FROSTING

· 6 tablespoons butter, at room temperature

· 1 (8 ounce) package cream cheese, softened (note: if you substitute low-fat or fat free here the consistency of the frosting will be a bit more runny).

· 1 teaspoon vanilla extract

· 1/8 teaspoon salt

· 3 1/2 cups confectioners' sugar, sifted

· 2 tablespoons milk, or enough to make frosting spreadable

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

2) Beat the eggs, sugars, and vanilla in a large mixing bowl till smooth, about 2 minutes at medium-high speed.

3) Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating till smooth.

4) In a separate bowl, whisk together the flour, leaveners, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.

5) Stir in the carrots, nuts, coconut, and pineapple.

6) Spoon the batter into the pan, spreading it to the edges.

7) Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.

8) Remove the cake from the oven, and cool right in the pan.

9) When it's completely cool, make the frosting.

10) Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.

11) Add the sugar gradually, beating well.

12) Add the milk a little at a time, until the frosting is a spreadable consistency.

13) Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.

14) Yield: 9" x 13" sheet cake, about 24 servings.

Recipe summary

Hands-on time: 20 mins. to 25 mins. Baking time: 40 mins. to 50 mins. Total time: 2 hrs 30 mins. to 2 hrs 45 mins. Yield: 9" x 13" sheet cake, about 24 servings.

Oven Fries

2011-06-20T11:40:00.000-07:00

"Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause lighter pans to warp. Serves 3 to 4." From Cook's Illustrated, Published January 1, 2004.

INGREDIENTS

· 3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise

into 10 to 12 evenly sized wedges

· 5 tablespoons vegetable oil or peanut oil

INSTRUCTIONS

1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet (see note) with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

Black Bean and Chickpea Hummus

2011-06-20T11:04:00.000-07:00

This is one of our favorite homemade hummus recipes. The nonfat yogurt and black beans make it a bit healthier too.

Ingredients

o 1 cup canned black beans, drained
o 1 cup canned garbanzo beans (chickpeas), drained
o 1 T olive oil
o 2 T fresh lemon juice
o 2 T plain nonfat yogurt
o 2 T water
o 1 clove garlic, chopped
o 1 ½ teaspoons curry powder
o Salt and pepper to taste

Directions
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into a blender or food processor. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

Stir-Fried Shrimp and Snow Peas with Coconut Curry Sauce

2011-05-12T10:16:00.000-07:00

Note: This come together super fast, so have all the ingredients prepped before cooking, including the sauce.

SHRIMP

· 1 pound extra-large shrimp (21-25 per pound), peeled and deveined (I bought frozen ones and then peeled them. They were already deveined)

· 2 teaspoons low-sodium soy sauce

· 2 teaspoons Chinese rice cooking wine (Note: I substituted 1 teaspoon rice vinegar, 1 teaspoon of chicken broth, and 1 teaspoon of coconut milk).

STIR-FRY

· 3 scallions, minced

· 3 garlic cloves, minced

· 1 T grated fresh ginger

· 5 teaspoons canola oil (used 1-2 teaspoons at a time)

· 2 red bell peppers, stemmed, seeded, and cut into matchsticks

· 1 recipe of Coconut Curry Sauce*

1. For the shrimp: Toss the shrimp in the soy sauce and rice vinegar mixture in a bowl and marinate for at least 10 minutes or up to 1 hour in the fridge.

2. For the stir-fry: Combine the scallions, garlic, ginger, and 1 teaspoon of oil in a bowl. Set aside.

3. Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add the shrimp, break up any shrimp that stick together and cook until lightly browned on all sides but not fully cooked about 1½ minutes. Transfer to a bowl, cover, and set aside.

4. Add the remaining 2 teaspoons of oil to the skillet and return to high heat until shimmering. Add the bell peppers and cook until almost crisp-tender 2-3 minutes. Add the snow peas (I also added shredded carrots) and cook until the vegetables are crisp-tender, about 1 minute longer.

5. Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan until fragrant 15-30 seconds. Stir it into the vegetables.

6. Return the shrimp, with any accumulated juice, to the skillet. Whisk the sauce to recombine, and then add to the skillet. Simmer, tossing constantly, until the shrimp are cooked through and the sauce has thickened 1-2 minutes. Serve over rice or quinoa. From The American’s Test Kitchen Healthy Family Cookbook.

Coconut Curry Sauce

2011-05-12T10:10:00.000-07:00

These are Baldy's favorite flavors so I've been searching for the coconut curry sauce for our stir-fry dinners. And I think I finally found it!

2/3 cup light coconut milk
6 tablespoons of chicken broth
1 teaspoon sugar
1 teaspoon cornstarch
¼ teaspoon salt
2 teaspoons curry powder
1/8 teaspoon red pepper flakes

Whisk all the ingredients together in a bowl and add to stir-fries at the end.

Broiled Tilapia Parmesan

2011-05-12T10:06:00.000-07:00

Note: This is a mild fish dish perfect, for non-fish eaters.

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened (I usually reduce this to 2 T)
• 3 tablespoons mayonnaise (low-fat or fat-free works)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt (I omitted this because I didn’t have it on hand)
• 2 pounds tilapia fillets

Preheat your oven's broiler. Line a pan with aluminum foil and spray with cooking spray.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.

Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Watch closely and be careful not to over cook the fish. Serves 8. From allrecipes.com.

Magic in the Middle Cookies

2011-05-05T19:05:00.000-07:00

Amazing! Any peanut butter and chocolate fan will love these cookies--soft, rich chocolate flavor, with a warm peanut buttery middle. Adapted slightly from King Arthur Flour.

photo from My Kitchen Cafe

INGREDIENTS
Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners’ sugar

DIRECTIONS
Preheat the oven to 375°F. Line with parchment two baking sheets (or use a nonstick mat).

To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.

Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, let cool for 1 minute on the cookie sheet before sliding the parchment with the cookies onto a cooling rack.

The Best Chicken Enchiladas

2011-03-08T16:35:00.000-08:00

Enchiladas are one of Baldy's favorite foods. But those slimly green chiles floating in cream of chicken soup type of enchiladas totally turned me off to enchiladas for a long time. I've tried TONS of recipes trying to find the REAL enchilada. As I explored I realized that I prefer a simple filling mostly chicken and cheese. I found that the sauce was one of my least favorite things--not liking green or red canned sauces. I also discovered that a good sauce uses chili powder to get the color not just tomatoes. And then I found recipe. And I tried it. And I knew my search was over. These were the most amazing enchiladas to both an enchilada affecionado and an enchilada skeptic. And do yourself a favor--make the sauce. It's sooooooo worth it! Adapted from The America's Test Kitchen Family Cookbook.

The Best Chicken Enchiladas

3 cups finely shredded or chopped cooked chicken (about 1.5 pounds)

12 ounces sharp cheddar cheese, shredded (about 3 cups)

2 ½ cups fast enchilada sauce* (or use 20 oz canned)

1 can chopped green chiles, drained (for extra heat use 2 cans!)

12/ cup minced fresh cilantro

Salt

Pepper

12 (6-inch) soft corn tortillas

1. Preheat oven to 400 degrees. Combine the chicken, 2 cups of the cheese, ½ cup of the enchilada sauce, the green chiles, and cilantro in a large bowl. Season with salt and pepper to taste.

2. Stack the corn tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45-60 seconds.

3. Spread the warm tortillas out on a clean counter. Place 1/3 cup of the chicken mixtures evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 baking dish lightly coated with vegetable oil spray. (Note: you may need to lay 4 of the enchiladas on top if you’re making all 12. *I usually make only half in an 8x8 pan and freeze the other 6 for another dinner).

4. Lightly spray the enchiladas with vegetable oil spray. Spread 1 cup of sauce over enchiladas to coat thoroughly. Sprinkle the remaining 1 cup of cheese down the center. Cover with foil and bake until heated through 20-25 minutes.

5. Remove foil and continue to bake until the cheese starts to brown about 5 more minutes. Serve with any remaining sauce, lime wedges, sour cream, diced avocado, shredded lettuce, and salsa.

Fast Enchilada Sauce

1 tablespoon vegetable oil

1 onion, minced

½ teaspoon salt

3 tablespoons chili powder

3 garlic cloves, minced

2 teaspoons cumin

2 teaspoons sugar

2 (8oz) cans tomato sauce

½ cup water

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to simmer and cook until slightly thickened, about 4-5 minutes. Season with salt and pepper to taste. (Note we love the sauce like this, but for a more authentic sauce that’s smooth, you’ll need to strain it through a fine mesh strainer first).

*To Make Ahead. Assemble the enchiladas through 3, cover tightly with plastic wrap and refrigerate for up to 2 days (or freeze by adding another layer of foil). Let thaw if frozen at least 24 hours in the fridge. Then top with sauce and cheese and baking as directed in steps 4 and 5.

Crisp Roasted Potatoes

2011-02-15T13:50:00.000-08:00

The steps of partially cooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water. From Cooks Illustrated. Excellent served with Zippy Barbeque.

INGREDIENTS
• 2 ½ pounds Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
• Table salt
• tablespoons olive oil
• Ground black pepper

INSTRUCTIONS
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.

2. Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.

3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.

Cinnamon Swirl Bread

2011-02-11T11:57:00.000-08:00

This is a favorite of mine that my mom used to bake. I've changed the recipe a little using some whole-wheat flour and egg substitutes. I adapted this from my mom's recipe as well as this one from a friend.

Time: 30-45 minutes prep, 2+ hours total rising, 30 minutes baking
Makes 2 loaves

Ingredients
• 6 cups of flour (I used 2 cups whole wheat flour)
• 5 T vital wheat gluten
• 7 T sugar
• 1½ t salt
• 1T instant yeast
• 1¼ cup milk
• 5 T butter
• ¾ cup warm water
• 3 eggs*
• ¼ cup butter, softened
• ½ cup white sugar
• ¼ cup light brown sugar
• 3 T cinnamon

1. In a large mixer bowl mix with a whisk combine flour, gluten, sugar, salt, and yeast.
2. In a saucepan combine butter and milk and water. Heat over low heat until liquid is warm (butter/margarine does not need to melt). You can also do this in the microwave stirring every 30 seconds and checking when it's the right temperature. Between 110-120 degrees is perfect.
3. Gradually add eggs* to dry ingredients and mix 1-2 minutes on low, scraping bowl occasionally.
4. Switch to the dough hook and add the liquid ingredients. Let mix until all the flour is incorporated. If the dough is sticking to the sides add a little flour at a time until it pulls away (about 1/4 cup at a time).
5. Knead 2 more minutes or until dough is smooth and elastic. Remove dough from hook.
6. Place dough in a greased bowl, turning to grease the top. Cover; let rise in a warm place, free from a draft, until doubled in bulk, about 1 hour (a little longer if using whole wheat flour)
7. Meanwhile combine sugar and cinnamon, and soften butter.
8. Punch down dough; turn out onto a lightly floured board. Divide dough in half. Roll half the dough into a 14x9 rectangle.
9. Rub lightly with softened butter. Sprinkle half of the cinnamon-sugar mixture over the bread. Roll tightly from the 9-inch side jelly-roll style. Seat edge firmly. Seal end of loaf and tuck underneath.
10. Place loaf, seam side down, in a greased 9-inch bread loaf pan. Repeat with other loaf. Cover; let rise until doubled in bulk about another hour. Sprinkle the tops of the loaves with any remaining cinnamon sugar.
11. Bake at 375ºF (or 350ºF if using dark non-stick pans) for 30 minutes, or until golden brown. Remove from oven and turn out onto wire racks to cool. If you can resist slicing into warm from the oven, serve when completely cooled.

*To make this a little less eggy for Little Red (she's almost outgrown her allergy, but still can't have a ton of eggs in food)...I substituted 2 T milled flax seed and 6 T of warm water for two of the eggs. I love that flax seed also makes it a little healthier then eggs.

French Hot Chocolate

2011-01-20T12:06:00.000-08:00

This is a great make-ahead dessert. I often will make the chocolate mixture up the night before or in the morning. Then put the milk in a crock pot on the low setting for about an hour before serving, so no last-minute prep is needed! Everyone raves about this hot chocolate! I love the fluffy, light, yet rich chocolaty taste. Not my everyday hot chocolate, but great for a special treat. From Favorites.

 3 (1 oz) squares of Baker’s semi-sweet chocolate
 ½ cup water
 ½ teaspoon salt
 ¾ cut sugar

 1 cup heavy cream, whipped
 1 teaspoon vanilla
 Milk (about 1 gallon)

Cook chocolate and water over low heat until smooth and thick, stirring constantly—be careful not to burn the chocolate. Add salt and sugar; cook for 5 minutes more. Cool completely.

Whip heavy cram and add vanilla. (You could substitute almond or peppermint extract for a little different flavor). Fold into cooled chocolate mixture. Store in refrigerator. To serve, add a heaping tablespoon (or two) to a cup of hot milk. Stir and enjoy.

Yeasted Waffles

2011-01-09T18:15:00.000-08:00

From Cooks Illustrated March 2004

The batter must be made 12 to 24 hours in advance. They prefer this recipe in a regular waffle iron but a Belgian waffle iron will also work it just makes fewer waffles (that's what we use). These are best served fresh. These waffles are quite rich so we usually skip the butter. We love the crispiness and airiness the yeast creates.

INGREDIENTS
1¾ cups whole milk , or low-fat milk, or skim milk
8 tablespoons unsalted butter , cut into 8 pieces
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon granulated sugar
1 teaspoon table salt
1½ teaspoons instant yeast
2 large eggs
1teaspoon vanilla extract

INSTRUCTIONS
1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

2. Preheat the waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles and serve immediately or hold in low temperature oven . To do this, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes in the oven before serving.

Buffalo Chicken Party Dip (Wowie!)

2010-12-08T16:05:00.000-08:00

This is a hearty dip with all the flavors of buffalo chicken wings without all the grease. It’s got a lot of strong flavors so people either LOOOOOVE it or hate it. This is a great recipe for a houseful of guests, but it makes a lot, so cut it in half for smaller gatherings. Not your average dip! From Tiffany Johnson.

3 cups of shredded cooked chicken (about 3 chicken breasts)
1-2 packages (8oz) of light or fat-free cream cheese
1 bottle (about 16oz) of chunky bleu cheese dressing
1 bottle (16oz) of Anchor Bar chicken wing sauce
1 (12 oz) package of Mexican 4-cheese blend

Sautee chicken in a pan over medium heat with the wing sauce until all the absorbed, stirring occasionally. In a 9x13 pan layer the cream cheese, the chicken and sauce mixture, then the bleu cheese dressing, then the shredded cheese. Bake at 375 degrees or until bubbly. Serve with hearty tortilla chips or crackers.

Sweet Potato Medallions with Pecans and Goat Cheese

2010-12-06T06:01:00.000-08:00

Roasting the sweet potatoes turns them Marshmallow-y sweet and delicious with no added sugar. I'd eat this any day over candied yams!

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half of the dressing over salad.

When the sweet potatoes are done, lay on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately. slightly adapted from Smitten Kitchen

Lemon Fresh Cranberry Scones

2010-12-02T05:55:00.000-08:00

1 1/2 tablespoons freshly grated lemon zest (2-3 lemons)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream

Accompaniment: creme fraiche or whipped cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

Using a pastry cutter, blend flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

Note: These are quite easy to make in advance. Roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, just add 3 to 5 extra minutes baking time. Scones are always best when they’re baked. Adapted from Smitten Kitchen.

Tollhouse Pie

2010-11-28T11:13:00.000-08:00

This is super yummy! Any chocolate-chip cookie fan should love this pie!

Ingredients:
1 unbaked 9-inch deep-dish pie crust
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)

Directions:
Preheat oven to 325°.

Beat eggs in large bowl on high speed until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie crust.

Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool for 15-30 minutes. Serve warm with whipped cream or ice-cream, if desired.

Note: If using a frozen pie crust, use deep-dish style. Thaw crust completely before filling. Bake on baking sheet.

Roasted Cauliflower

2010-11-22T17:24:00.000-08:00

Cauliflower has never been my favorite. But I would eat it roasted any day. So yummy! Adapted from Cooks Illustrated, Published January 1, 2007.

INGREDIENTS
1 medium head cauliflower (about 2 pounds)
2 T canola oil
2 T olive oil
Kosher salt and ground black pepper

INSTRUCTIONS
1. Adjust oven rack to second lowest position and heat oven to 475 degrees. Pour oil onto a 11x17 rimmed baking sheet. Put in oven for a 2-3 minutes while it's heating up, and until the oil is hot and glistening but not smoking. Remove from oven and let it continue to preheat.
2. Trim leaves of cauliflower and cut stem flush with bottom. Cut into 8 equal wedges so that the core and florets remain in tact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet.(Alternatively cut the cauliflower into "stakes" about 1/2-1 inch thick with the core in tact). Put on baking sheet and coat with oil. Then flip over and coat other side. Drizzle with extra olive oil* if needed and and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings.
3. Carefully cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, and serve immediately.

*Note: The recipe also suggests you can make spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before drizzling it on in step 2.

Oven Baked Chimichangas

2010-11-20T06:23:00.000-08:00

This recipe is a great way to use up leftover rice (or quinoa) and chicken. And it soooooo good. Baldy especially likes it with leftover Mexican chicken.

14/ cup canola oil
1 onion, chopped extra fine
1 (16 oz) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (or quinoa)
2-3 cups diced or shredded cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (note this can add a lot of heat, to lessen the heat remove the seeds and only use on chile. Since there are several in a can, I freeze the rest to use later).
1 cup shredded cheddar or monterey jack cheese
1/2 cup finely chopped cilantro
salt and pepper
6 large burrito-size flour tortillas (we like whole wheat)

Place a rimmed baking sheet in the oven and preheat to 450 degrees. While the oven is heating, in a large 10-inch skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened about 3-4 minutes. Stir in beans, rice, chicken, and chipotle pepper and cook until the mixture is heated through about another 3-4 minutes. Take it off the heat and add the cheese and cilantro. Season with salt and pepper to taste (about 1/4 t of each).

Warm the tortillas in the microwave until soft and pliable (cover with a damp paper towel and cook about 30-60 seconds). Top each warm tortilla with some of the chicken mixture leaving about 2 inches from the sides. Tuck in both ends and roll up tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet in the oven. Bake until the chimichangas are golden brown and crisp about 7-9 minutes. Serve with a side of lettuce, sour cream, fresh tomatoes, and/or salsa.

Note: The chimichanga filling freezes really well. So sometimes I only make up 2 or so chimis and then freeze the rest to make at another meal.

Salsa Verde Chicken Tostadas

2010-11-20T05:11:00.000-08:00

This is one of my favorite recipes to use leftover chicken in. You can marinate the chicken, salsa, and bean mixture 2-3 hours before cooking, but I think it still tastes really good as a quick last-minute dinner w/o any marinating. My favorite part is the crunchy tostada. Adapted from My Kitchen Cafe.

4 whole-wheat flour tortillas

1/2 cup shredded monterey jack cheese

1/2 cup shredded sharp cheddar cheese

2 1/2 cups cooked, shredded chicken

1 cup green salsa (salsa verde) plus more for serving (we like the Goya brand)

1/4 cup chopped cilantro

1 can black beans, rinsed and drained

1/4 teaspoon ground cumin

Toppings: lettuce, tomatoes, sour cream, avocado, etc.

Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.

Meanwhile, in a medium bowl, toss together the chicken, salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.

Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Serve immediately with additional green salsa if desired.

Enchilada Style Chicken Burritos

2010-11-20T04:32:00.000-08:00

Another favorite leftover chicken recipe.

2 cups cooked chickehn, chopped or shredded (we like the Mexican chicken or lefttover rotisserie/roasted chicken, canned chicken also taste good just rinse it first)
1 package Vigo black beans and rice, cooked
1 can black beans drained and rinsed
1 1/2 cups Colby-Jack or Cheddar cheese
10 tortillas
1 small can red enchilada sauce

Prepare the Vigo beans and rice according to package directions. Mix chicken, beans and rice, and canned beans. Add 1 cup of cheese and mix together. Pour a little sauce on bottomo of 9x13 pan. Fill tortillas with chicken mixture, place in pan, pour remaining sauce on top and then sprinkle with cheese. Cook 30 minutes at 350 degrees.

*Note this can be made ahead and frozen. Just cover enchiladas with aluminum foil and freeze. Remove from freezer and thaw in fridge for about 1-2 days, then bake a little longer.

Mexican Chicken

2010-11-20T04:29:00.000-08:00

A super easy crock-pot recipe to cook chicken. We don't love this chicken by itself, but prefer to use the chicken in other recipes (like the chimichangas). But you can serve it over steamed rice with cheese, tortilla chips, and green onions for a meal if you like.

3 large chicken breasts
1 can black beans, drained and rinsed
1 can reduced fat cream of chicken soup
16 oz. jar of salsa (mild or medium according to your taste)
1/2 cup sour cream

Mix together the soup, salsa, and sour cream in a bowl. Grease crock pot. Put chicken breasts and black beans into crockpot. Pour soup mixture on top. Cover and cook on low 6-8 hours (less if chicken is already thawed). When done, break apart and shred chicken. Measure in 1-2 cup intervals to use for other recipes (I like to freeze it in 2 cup sizes in quart size ziploc bags).

Salsa Couscous Chicken

2010-11-10T11:18:00.000-08:00

from my sister-in-law, who I believe got it from her sister-in-law. The spices in this recipe really blend together well for a super-tasty, unique dish.

Ingredients:
3 C hot cooked couscous (prepared according to package directions)
1 T olive oil
½ C chopped almonds
2 minced garlic cloves
8 skinless chicken thighs or breasts
1 C chunky salsa
¼ C water
2 T raisins (optional)
1 T honey
¾ t cumin
½ t cinnamon

Directions:
Heat oil in large skillet on medium-high heat. Cook almonds 1-2 minutes until golden; remove. Add garlic. Cook 30 sec. Add chicken. Cook 4-5 minutes or until browned, turning once. Mix in a medium bowl: salsa, water, raisins, honey, and spices. Add to the chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is tender. Add almonds. Serve on couscous. Prep time 30 minutes, 4 servings.

Tortilla Pie

2010-11-10T11:15:00.000-08:00

This is our favorite vegetarian recipe that always gets rave reviews from guests. It’s great because you can use to turn leftover fresh salsa and guacamole into something new. But you can also use prepared salsa (from a jar) and *guacamole (frozen) and easily have all the ingredients “on hand” for a last minute dinner—Preparation time is only 10-15 minutes, baking time 25 minutes. From Easy Weeknight Favorites.

Ingredients
• 1 (16 oz) can refried beans
–OR- drained black beans
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 eight-inch flour tortillas
• 1 cup chunky salsa (fresh will work—just drain extra juices) mild or medium according to preference
• 2 (4-6 oz) cartons of *guacamole or about 1½ -2 cups fresh guacamole
• 1 (8 oz) package of shredded Mexican cheese blend cheese or cheddar cheese
• Garnishes: sour cream, chopped lettuce or spinach, additional salsa or guacamole

1. Combine beans with chili powder and cumin, set aside (I prefer black beans over refried beans). Line a 9-inch cake pan with aluminum foil and lightly grease.
2. Place 1 tortilla on the bottom and spread with half of the bean mixture, top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.
3. Repeat layers with remaining ingredients, except cheese. (Pan will be quite full).
4. Cover with foil and bake at 350ºF for 20 minutes. Uncover and sprinkle remaining cheese on top. Bake uncovered an additional 3-5 minutes until cheese melts. Cut into wedges to serve. Garnish, if desired. Yields 6-8 servings.

*Note: you can make your own guacamole, but I prefer to buy “fresherized” guacamole for this recipe that is available at grocery stores in the same section as baby carrots. It tastes great, has no preservatives, and can be frozen (thaw before using it in this recipe). Also it is usually the same price or cheaper than buying avocados! I’ve found it both at Wegmans and Aldi.

Pumpkin Apple Muffins

2010-11-01T11:40:00.000-07:00

These not too sweet and healthy muffins don't sacrifice on taste. Make about 12 muffins or 24 mini muffins.

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Nutmeg
Dash of cloves
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave Nectar OR Honey
1 Egg*
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.

*These turned out great egg-free. For the egg substitute I did two things. First, I increased the baking powder to 3 tsp. and mixed that in with the dry ingredients. Then in a small bowl I combined 3 Tbsp of warm water with 1 Tbsp of milled flaxseed and microwaved it for about 20 seconds. Stir the water and flaxseed together until the mixture starts to bind and then pour into the wet ingredients. The milled flaxseed helps bind the muffin together and the extra baking powder helps with the leaven.

Speedy Chicken Noodle Soup

2010-10-28T10:37:00.000-07:00

This is a recipe from my mother. It's a great recipe to use shelf-stable ingredients and it literally can be ready in 15 minutes.

Time: prep & cooking time 15-30 minutes
Serves: 4-6

Ingredients
• 1 can cream of chicken
• 2 cans of water
• 1 chicken bullion cube
• 1 16 oz. can of Veg-All canned mixed vegetables
• 1 cup of cooked chicken (or 8-12oz. can of canned chicken)
• Salt
• Pepper
• Thyme
• Basil
• Egg Noodles (can use whole wheat, just adjust cooking time)

1. Mix water and cream of chicken soup until smooth in a pot.
2. Add bullion cube, chicken, vegetables, and spices.
3. Bring to a boil and then lower temperature and simmer for three to five minutes.
4. Add egg noodles as desired and cook for another 10 minutes on low. (Longer to make a thicker soup).
5. Serve immediately.

Dinner in a Pumpkin

2010-10-24T19:57:00.000-07:00

*Note this is one of my husband's favorite traditions and recipes that his mother always made. She said that she loved to fill the kids up with something fun & hearty before they went out trick-o-treating.
Ingredients
• 1 onion, chopped
• 2 T oil
• 1-2 lbs. ground beef
• 2 T soy sauce
• 2 T brown sugar
• 1 4oz. can mushrooms, drained
• 1 can cream of chicken or cream of mushroom soup
• 1½ cups cooked rice
• 1 8oz. can sliced water chestnuts.
• 1 small pumpkin, cleaned thoroughly & with a painted face.

Directions
1. Preheat oven to 350 degrees.
2. In a large pan, sauté onion with oil. Brown the ground beef. Drain off grease.
3. Add mushrooms, soy sauce, brown sugar, and soup. Simmer for 10 minutes. Add cooked rice and water chestnuts.
4. Spoon mixture into pumpkin, put lid on, then put the pumpkin on a baking sheet and bake for 1 hour or until the pumpkin is tender.
5. Serve on Halloween for a hearty yet festive meal before trick-o-treating.

Toasted Pumpkin Seeds

2010-10-24T17:39:00.000-07:00

Boiling the seeds first in the salty brine produces amazing results!

INGREDIENTS
One medium pumpkin
Salt
Olive oil

DIRECTIONS
1. Preheat oven to 400 degrees (375 if using a dark pan). Cut open and clean out pumpkin. Separate seeds from stringy core. Rinse the seeds well.
2. In a small saucepan, add the seeds to the water (about 2 cups of water for every half cup of seeds). Then add half a tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes with the lid off. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown 10-20 minutes, stirring every 5 minutes. When browned to your liking, remove from the oven and let the pan cool on a rack. Let the seeds cool completely before eating. Sprinkle lightly with extra salt or other spices to your taste. Enjoy!

Boo-Nilla Milkshakes

2010-10-21T19:52:00.000-07:00

One of our favorite fun Halloween treats. From Martha Stewart Kids.

Ghost Face:
4 tablespoons chocolate chips

Milkshake:
2 cups vanilla ice cream
1 cup milk
1 teaspoon vanilla

Whipped Cream:
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla
pinch of cinnamon

For the ghost face: Melt the chocolate either in a double-boiler or in the microwave. With a toothpick or paintbrush (or even your finger), paint a ghost face on the inside of a clear glass. Put the glass in the fridge to chill while you make the milkshake and whipped cream.

For the milkshake: In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. We added a few oreos (5-6) for a cookies and cream milkshake.

For the whipped cream (we usually omit this step): Whip cream until almost stiff. Add sugar, vanilla and cinnamon. Beat until cream holds peaks. Put into a piping bag or ziploc and cut off the corner.

Take the glass out of the freezer. Fill with the milkshake. Top with the whipped cream. Serve with a spoon and a straw.

Note: I think you could use pumpkin ice-cream and paint jack-o-latern faces, black raspberry (purple) ice-cream and paint monster faces, or mint chocolate chip ice-cream and paint witch faces or frankenstein faces.

Pumpkin Cookies with Penuche Frosting

2010-10-15T14:17:00.000-07:00

This recipe is from one of my former students. Not one of my elementary students, one of my adult computer students. The description she included is perfect, "A soft cookie with a candy frosting." The penuche frosting is really amazing. It actually makes me prefer these cookies over pumpkin chocolate chip cookies--and for a die hard chocoholic like myself that's saying something. The simple frosting with caramel flavors compliments the pumpkin beautifully. This frosting would pair well with any pumpkin baked good--drizzle on pumpkin bread or pumpkin muffins. Delicious!

Cookies:
1 C shortening
½ C packed brown sugar
½ C white sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla extract
2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1C chopped walnuts (optional)

Frosting:
3 tbsp butter
1/2 C packed brown sugar
¼ C milk
2 C confectioners’ sugar

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets (or use parchment paper).

In a large bowl, cream together shortening, ½ cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets. Bake 10-12 minutes. Transfer to wire rack to cool.

In a small saucepan over medium heat, combine the 3 tablespoons butter and ½ cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners’ until frosting has reached desired consistency. Spread on cooled cookies.

Pumpkin Pie Oatmeal

2010-10-13T19:52:00.000-07:00

A super yummy warm breakfast with all the flavors of fall. Slightly adapted from Good Life Eats.

1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional (I used milled flax seeds)
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest (I've usually omitted this because I didn't have it on hand)
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, melted
3/4 cup pumpkin puree (half a small can)
3/4 cup milk

Topping:

1/4 cup pecans, chopped
2 tsp butter, melted
1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins*. Set aside.

Combine the oats through salt in a medium sized bowl with a wire whisk. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins* on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving.

*Note if you don't have ramekins I think you could probably bake this in a small 8x8 glass pan. I would increase the baking time slightly.

Pumpkin Roll

2010-10-13T19:47:00.000-07:00

Pumpkin Roll
Source: Spencer Robinson’s mother
Time: (per roll) 15 minutes prep, 12 minutes baking, 30 minutes cooling
Serves: (per roll) 8-10
Ingredients
(for 3 pumpkin rolls & filling)
• 9 eggs
• 3 c of sugar
• 2 c of pumpkin (1 small can)
• 3 t Lemon juice
• 2¼ c of flour
• 3 t Baking powder
• 6 t Cinnamon
• 3 t Ginger
• 1½ t Nutmeg
• Dash of cloves
• 1½ t Salt
• Chopped pecans (optional)
• 12 t Butter (aka 4T)
• 3 (8oz.) packages of cream cheese
• 3 c powdered sugar
• 1½ t Vanilla

1. Heat oven to 375ºF. Line jelly roll pan (15½ x 10½ x 1 inch) with waxed paper (you can also use aluminum foil or parchment paper); generously grease waxed paper with shortening. Set aside.
2. Beat eggs until fluffy and thick. Gradually add sugar, stir in pumpkin and lemon juice.
3. In a separate bowl combine the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir with a fork removing any lumps. Fold into wet mixture;
4. Pour one-third (≈2½ c) of the batter into jellyroll pan. Sprinkle nuts on top.
5. Bake for 12 to 15 minutes, until toothpick inserted in center comes out clean. While the pumpkin roll is cooking, generously sprinkle powdered sugar onto a clean tea towel.
6. Take the cake from the oven and loosen the edges. Let it sit for 2-3 minutes. Turn it upside down onto the towel sprinkled with powdered sugar. Then immediately remove wax paper pulling gently. Trim off stiff edges of cake if necessary with a sharp knife.
7. While still hot, carefully roll cake and towel from the narrow end. Then cool on a wire rack for at least 30 minutes. Repeat steps 4-7 for other 2 pumpkin rolls.
8. Make filling by beating the cream cheese and butter until smooth, slowly mix in the powdered sugar, and then add the vanilla. Set aside.
9. Unroll jelly roll and spread one-third of the cream cheese mixture staying about 1 inch from the edges. Roll up (w/o the towel). Trim any uneven edges with a serrated knife.
10. Wrap in waxed paper or saran wrap and cool for at least 30 minutes to an hour in the refrigerator. Also excellent frozen.

Pumpkin Marble Cheesecake

2010-10-13T19:40:00.000-07:00

Pumpkin Marble Cheesecake
Source: Kraft Philadelphia® Cream Cheese Classic Recipes Cookbook
Makes: 12 servings
Prep Time: 25 minutes plus refrigerating
Bake Time: 55 minutes

Ingredients
Crust
o 2 cups gingersnap cookie crumbs
o ½ cup finely chopped pecans
o 6 tablespoons butter or margarine, melted

Filling
o3 packages (8 ounces each) cream cheese, softened (you can use neufchatel cheese)
o ¾ cup sugar
o 1 teaspoon vanilla
o 3 eggs
o ¼ cup sugar
o 1 cup canned pumpkin
o 1 teaspoon ground cinnamon
o ½ teaspoon ground nutmeg
o Dash ground cloves

Directions
Crust
Mix crumbs, pecans and butter in a bowl then press firmly into bottom and 2 inches up the side of a 9-inch springform pan.

Filling
Mix cream cheese, ¾ cups sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, mixing on low speed until blended. reserve 1½ cups batter. Add remaining ¼ cup sugar, pumpkin, and spices to the rest of the batter mixing well. Spoon half of the pumpkin batter over the crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with a knife several times for marble effect.

Baking
Bake at 325F for 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300˚F for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake. Cool on the counter or in oven with door ajar for about 1 hour. Refrigerate 4 hours or overnight.

Butternut Squash with Baby Spinach

2010-10-13T18:38:00.000-07:00

1 package (about 20oz) of pre-cut cubed butternut squash, or a medium size butternut squash cut into 1-inch cubes
1 large red onion, peeled and coarsely chopped (about 2 cups)
1 1/2 T Olive Oil with 1-2 T fresh herbs mixed in or 1-2 t dried herbs (I like rosemary and thyme)
salt
pepper
3 to 6 oz baby spinach
1/4 dried cranberries

1. Preheat oven to 350 degrees. Chop squash and onion.
2. Combine squash and onions in a large shallow pan; drizzle with olive oil. Season to taste with salt and fresh ground pepper. Toss lightly.
3. Roast for 55 minutes, until tender and brown. Add spinach and dried cranberries. Toss to serve.

Basil Chicken in Coconut Curry Sauce

2010-10-03T11:21:00.000-07:00

The flavors of the finished dish are simple and subtle but definitely combine to be very tasty with just a faint hint of heat. from Mel's Kitchen Cafe

*Serves 4

3 skinless, boneless chicken breast halves
2 teaspoons curry powder (yellow)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice, quinoa, or couscous.

Apple Puff Pancake

2010-10-02T05:53:00.000-07:00

Oven Puff Pancake

2 tablespoons margarine or butter

2 large eggs

½ cup flour

½ cup milk

¼ teaspoon salt

Heat oven to 400 degrees. Melt butter in 9-inch pie plate, in oven; brush marginer on side of pie plate.
Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except lemon juice just until mixed (do not overbeat). Pour into pie plate.
Bake 25-30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.

Apple Puff Pancake

Prepare the Puffy Pancake batter as above. Except sprinkle 2 tablespoons of brown sugar and a ¼ teaspoon cinnamon on the melted butter in the pie pan. Then arrange 1 cup thinly sliced, peeled baking apple. Pour batter over apple. Bake 30-35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.

Velvety Squash Soup

2010-09-26T13:07:00.000-07:00

Two types of squash offer a fuller, more rounded flavor, but you could just use one type if you prefer.

1 (3 lb) butternut squash
1 (3lb) acorn squash
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups chicken stock
2/3 cup apple cider
2 tablespoons molasses
1 teaspoon curry powder
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup half and half

1. Preheat oven to 425 degrees.
2. Cut each squash in half lengthwise, discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
3. Combine onion and oil in a bowl tossing to coat. Spread onion mixture on pan around the squash. Bake at 425 degrees for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
4. Place onion and squash pulp in a heavy soup pot. Stir in broth. Add cider, molasses, curry powder, salt and pepper; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes.
5. Place half of squash mixture in a blender. Remover center piece of blender lid (to allow steam to escape); secure lid on blender . Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.

Green Drink

2010-09-24T19:14:00.000-07:00

2 cups milk
2 large bananas
4 cups packed fresh spinach
1 T honey or agave

Put all the ingredients in a blender and mix well.

Note: The super green color of this drink makes it fun to serve at Halloween. You can call it witch's brew or serve it up in a spooky cup.

Amazing Apple Dumplings

2010-09-18T18:04:00.000-07:00

This will be a new MUST at every fall apple party. The perfectly soft apples wrapped in the most heavenly buttery sweet crust. Adapted from All of Our Twists who took it from The Pioneer Woman.

2 whole apples (I use whatever firm apple I have on hand--granny smith, golden delicious, empire, cortland, or ginger golds)
2 cans (8 oz. Cans) crescent rolls, (Pillsbury seem to taste significantly better then generic for this recipe)
2 sticks real butter (trust me, margarine just isn't the same for this one).
1-½ cup sugar
1 teaspoon vanilla
cinnamon, to taste
1 can (12 oz.) Sprite soda

Preheat oven to 350 degrees and butter a 9x13 glass pan.

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in two rows filling the pan.

In a large microwave safe bowl, melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour about 10oz of sprite around the edges and down the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Let stand about 5-10 minutes before serving. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Carolyn’s Danish Apple Fritters

2010-09-18T15:29:00.000-07:00

Time: 30 minutes prep time, 5 minutes frying
Serves 8

Ingredients
· 2 c flour
· ¼ c sugar
· 1 t salt
· 1 t nutmeg
· 3 t baking powder
· ¼ c oil
· 1 egg
· ¾ cup milk
- 4-6 apples, peeled, and diced into small pieces
- frying oil

1. Heat frying oil to 350˚F.
2. Mix together all the ingredients. Stir in apples. Dough will be sticky.
3. Drop teaspoon size pieces of dough into oil when oil is ready. (You will know it’s ready if the oil fizzes with a drop of water).
4. Around the dough the oil will start to form small bubbles after a few minutes, turn over and fry the other size. They should be golden brown.
5. Let cool on paper bags or paper towels (to absorb oil). Serve warm.

Initially Kevin and I make these fall conference weekend. The girls would together and make them while the guys go to Priesthood session. When they came back we enjoyed the fritters and talked about what they learned. But lately we make them in conjunction with our fall apple party, usually in mid to late September.

Cheese-Buttermilk Fondue

2010-09-18T13:32:00.000-07:00

This is one of our favorite fondue recipes. The buttermilk adds a great tang and helps the cheese melt beautifully.

INGREDIENTS

· 2 T cornstarch

· ½ t salt

· Freshly ground pepper to taste

· 1 1b. swiss cheese, grated

· 2 cups buttermilk

· 1 loaf crusty French bread, cut into bit-size pieces (each with some crust)

Toss grated cheese with cornstarch, salt, and pepper. Over medium to medium-high heat, heat buttermilk and gradually add cheese. Stir constantly until mixture boils and become smooth. Put cheese mixture in fondue pot and serve with bread pieces. (Kevin and I both really liked this fondue with apples and veggies too).

Peanut Butter Jammers

2010-09-15T11:04:00.000-07:00

I seem to make these every fall during back to school time. Yummy!

1 (14-ounce) can sweetened condensed milk
1/2 cup peanut butter (better to avoid natural peanut butter for this recipe)
1 cup (2 sticks) butter
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla extract
2 1/2 cups unsifted flour
3 cups rolled oats
1/2 cup jam, any flavor (we like peach)

1. Preheat oven to 350. In medium size bowl, combine sweetened condensed milk and peanut butter; set aside.
2. With mixer, beat butter in large bowl 30 seconds. Add brown sugar and baking soda; beat until combined. Beat in eggs and vanilla. Stir in flour and oats adding a little at a time.
3. Press two-thirds (about 3 1/3 cups) of the oat mixture on the bottom of an ungread 15x10 baking pan. Carefully spread the peanut butter mixture over. Drop jelly in small dollops (1/4 to 1/2 teaspoon each) evenly over peanut butter. Dot the top with the remaining oat mixture.
4. Bake 25 minutes or until top is lightly browned. Cool. Cut into bars. Store covered at room temperature.

Blueberry Banana Spinach Smoothie

2010-09-13T18:20:00.000-07:00

The blueberries help hide the spinach color, so even the pickiest eaters love this smoothie.

1-2 ripe bananas
1/4-1/2 cup of blueberries (frozen work great)

1/2 cup yougurt (if using plain add about 1 T honey or agave nectar)

1 1/2 cups of liquid (you can use milk, juice, and/or water and ice-cubes)
1 cup of fresh baby spinach (I usually just put in a big handful but you can adapt to taste)

Put all the ingredients in a blender. Blend until smooth (ideally until you no longer see little green flecks from the spinach and everything is well incoprated) about 2 minutes.

Bacon, egg, and toast cups

2010-09-11T17:45:00.000-07:00

This is our latest favorite breakfast-for-dinner food (okay, let's be honest we've eaten this at least 3 times in the last 2 weeks). I think it would also be perfect to serve at a brunch--because it's so self-contained and tasty. I think it would also work well for serving breakfast to a crowd...just double or triple the amounts. And tomorrow I have an early meeting, but I'm excited to take my little bacon, egg, and toast cup for my on-the-go breakfast.

Ingredients
3 T butter, softened
8 slices whole-wheat sandwich bread
6 slices bacon
6 large eggs
coarse salt and ground pepper

1. Preheat oven to 375 degrees. Butter 6-8 muffin cups (I use a standard size dark non-stick cupcake pan, and I can always get 8 egg cups with this recipe).
2. Cook the bacon in the microwave until almost crisp since it will finish cooking in the oven. (Alternatively you can cook it in a large skillet on medium heat for about 4 minutes, turning it over once).
3. While the bacon is cooking, using a rolling pin flatten the bread slices. Then taking a knife cut the bread into a rough circle removing the crusts. (You can also use a 4.5 inch cookie cutter). Cut each round in half. Press the the 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use any extra bread from the scraps to patch any gaps.
4. Tear bacon into rough size pieces and sprinkle half of the bacon into the muffin cups. Then crack one egg into each. Sprinkle with the remaining bacon and salt and pepper. (The original recipe had you lay a whole slice of bacon in each up, with it hanging over the edges. This makes for a beautiful presentation. But we preferred the more consistent bacon-in-each-bite option. Also by cutting cup the bacon, you can get by with using less bacon which means saving money and calories.)
5. Bake until eggs whites are just set 20-25 minutes. Run a knife around cups to loosen toasts. Serve immediately.

adapted from Everyday Food, September 2010

Summer Berry Pie

2010-08-16T09:28:00.000-07:00

This pie is amazing!!! It tastes like the essense of berries! Definitely best with freshly picked berries. Makes one 9-inch pie. Adapted from Cooks Illustrated July 2003.

INGREDIENTS
Graham Cracker Crust
9 graham crackers , broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter , melted and warm

Berry Filling
2 cups fresh raspberries (about 9 ounces)
2 cups fresh blackberries (about 11 ounces)
2 cups fresh blueberries (about 10 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
3 tablespoons cornstarch
1/8 teaspoon table salt
1 tablespoon lemon juice from 1 lemon
2 tablespoons red currant jelly (seedless)

Whipped Cream
1 1/2 cups heavy cream (cold)
1 1/2 tablespoon granulated sugar
1 1/2 teaspoon vanilla extract

INSTRUCTIONS
1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees.
2. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and combine. Then add warm melted butter in steady stream; stirring until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup to help pack down and mold crumbs to the pie plate. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.

3. FOR THE FILLING: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
4. In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.
5. While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day). (Note: We found it tasted better when it had chilled at least 5 hours, but best eaten the same day so plan accordingly).

6. FOR THE WHIPPED CREAM: Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
7. Cut pie into wedges and serve with whipped cream.

Autumn Pear Salad

2010-08-08T17:38:00.000-07:00

I look forward for perfectly ripe pears every late summer into fall just so I can make this salad!

Ingredients:

Dressing:

5 T olive oil

2 T Balsamic vinegar

1 t honey

1 t Dijon mustard

1 T chopped green onions

salt and freshly ground pepper

Salad:

1/2 head green leaf lettuce, washed and torn

1/2 head red leaf lettuce, washed and torn

2 ripe pears, thinly sliced

2 ounces Asiago cheese, shaved with vegetable peeler or grated

1/2 cup unsalted chasews, toasted

Directions:

Mix dressing ingredients in a jar, shake well and refrigerate.

In salad bowl, combine greens and 3/4 of the dressing. Arrange pears, cheese, and cashews on top and drizzle on the remaining dressing.

Notes: I have used baby spinach with green leaf lettuce and thought it tasted good too. Also spring mixes would be okay with this salad. I would steer away from Romaine lettuce though. Also I preferred the salad with only about half of the suggested dressing. I've toasted the cashews usually, but if I don't have time it still tastes good. Unsalted cashews can also be hard to find (and/or expensive) so I think the lightly salted ones work great. And if you don't have time to make the dressing, Newman's Own Light Balsamic Vinegarette works well. I just added chopped green onions to that.

Nadia's Mandarin-Almond Salad

2010-08-05T17:58:00.000-07:00

From Favorites and Nadia Richards.

SALAD
1/4 cup slivered almonds
1 tablespoon sugar

1 head green leaf lettuce
1 head iceberg lettuce (or another green if desired)
1 cup finely chopped celery
3 green onions, chopped
1 (11oz) can mandarin oranges, drained

DRESSING
1 teaspoon salt
2 tablespoons vinegar
2 tablespoons sugar
1/4 cup vegetable oil
1 tablespoon fresh parsley, chopped (or 1/2 t dried)
dash of pepper
dash of Tabasco

Carmelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Cool on waxed paper and break into small pieces; set aside. Combine ingredients for dressing and mix well. Tear lettuce into bite-size pieces and combine with celery, green onions, and mandarin oranges. Toss with dressing and sprinkle with sugared almonds.

Note: when in season, pears are a tasty addition too.

Orange and Romaine Toss

2010-08-05T17:53:00.000-07:00

from Favorites

SALAD
1 head romaine lettuce, rinsed and torn
3 kiwis, peeled and sliced
1 (11oz) can mandarin oranges, drained
1/2 red onion, thinly sliced
croutons
1/3 cup halved pecans, toasted
3 ounces Bleu cheese, crumbled

DRESSING
1/2 cup olive oil
1/2 cup lime juice
3 tablespoons red wine or apple cider vinegar
3 tablespoons orange marmalade (or orange juice)
salt and fresh ground pepper to taste

Combine lettuce, kiwi, oranges, and red onion in a large salad bowl. Combine dressing ingredients in a jar and shake well. Toss the salad with the dressing just before serving and top with croutons, nuts, and Bleu cheese. (Note I prefer to toss the salad with only half the dressing and then people can add more to taste if desired).

Baking Powder Biscuits

2010-07-19T19:42:00.000-07:00

If I don't have buttermilk, then these are my next favorite biscuits. Tall, fluffy, flaky, and great with jam they're a bit lighter then buttermilk biscuits.

Time: 10 minutes prep, 12-15 minutes baking
Makes 8-12 biscuits

Ingredients
• ¼ cup shortening
• 2 cups flour
• 3 t baking powder
• 1 t salt
• ¾ cup milk

1. Pre-heat oven to 450ºF.
2. Cut shortening into flour, baking powder, and salt using a pastry blender or 2 knives cut in until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl. (Note: dough will be soft and sticky).
3. Then turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½-¾ inch thick Cut with floured 2½ inch round cutter (or used a glass). Place on ungreased cookie sheet about 1 inch apart.
4. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet and serve warm.

Buttermilk Biscuits

2010-07-19T19:40:00.000-07:00

These are my all-time favorite biscuits. I like them with Crisco, making the biscuits very tender and flaky. However for a bit denser biscuit with a nice buttery flavor, butter is also great. Usually I end up using a little of each. Perfect with a dinner of oven fried chicken, corn, and watermelon or served as a breakfast-for-dinner side.

Time: 15 minutes prep, 12-15 minutes baking
Makes: about 6-10 biscuits

INGREDIENTS
• 2 cups flour
1 T baking powder
• ¾ t salt
• ½ t baking soda
• 5-6 T Crisco or chilled butter (or a combination, I like to do 3T of each)
• 1 cup buttermilk*
*(You can use 1 cup of regular milk with 1 T of vinegar added, let it sit for 5-10 minutes to sour or use powdered buttermilk. The amount of liquid also depends upon the humidity. So add it a little at a time. The dough should not be too sticky to handle. I've also used powdered buttermilk in a pinch with acceptable results. I do find I use less liquid usually with the substituted buttermilk).

1. Pre-heat oven to 425ºF.
2. In a large bowl stir flour, baking powder, salt, and baking soda with a fork.
3. Then using a pastry blender or 2 knives cut in the shortening/butter until coarse crumbs form.
4. Add the buttermilk gradually, tossing with a fork until dough forms. You may not need all the buttermilk, you want to add just enough so it sticks together and is not too sticky. Take care also not to over handle the dough.
5. Put dough on a lightly floured surface. Knead lightly a few times until smooth. Do not overmix. (Dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
6. Pat the dough about 1-1½ inches thick. Then use a biscuit cutter or a glass dipped in flour to cut out biscuits. Gather trimmings and repeat.
7. Place the biscuits about 2 inches apart on an ungreased baking sheet. Bake 12-15 minutes or until golden brown.

Strawberry Shortcakes and Cream

2010-07-19T19:34:00.000-07:00

This is the perfect biscuit for strawberry shortcake--light, buttery, with just the right amount of sweetness.

INGREDIENTS
BERRIES:
3 pints fresh strawberries , hulled; 1 pint crushed with potato masher or fork, 2 pints quartered
6 tablespoons granulated sugar

BISCUITS:
2 cups bleached all-purpose flour , plus more for work surface and biscuit cutter
1/2 teaspoon table salt
1 tablespoon baking powder
3 tablespoons granulated sugar
2 tablespoons granulated sugar for sprinkling
1 stick unsalted butter (8 tablespoons), frozen
1 egg , beaten
1/2 cup half-and-half
1 tablespoon half-and-half
1 egg white , lightly beaten

CREAM:
1 cup heavy cream , chilled
1 tablespoon granulated sugar
1 teaspoon vanilla extract

INSTRUCTIONS
BERRIES:
Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).

BISCUITS:
1. Adjust oven rack to lower middle position; heat oven to 425 degrees. Mix flour, salt, baking powder, and 3 tablespoons sugar in medium bowl. Using large holes of box grater, grate butter into dry ingredients or cut butter into tiny pieces. Toss butter with flour to coat. Use pastry cutter to finish cutting butter into flour.

2. Mix beaten egg with half-and-half; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.

3. Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour 2 3/4-inch biscuit cutter; cut 6 dough rounds. (You can use scraps and make 1-2 more biscuits, though they will not be as smooth in appearance). Place 1 inch apart on small baking sheet; brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.) Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

CREAM:
Chill nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency.

TO SERVE:
Split each cake crosswise; spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately. Serves 6-8. Adapted from Cooks Illustrated May 1997.

Icebox Cake

2010-06-24T18:56:00.000-07:00

This cake is soooooooo yummy and so easy. I can't believe I haven't posted it yet. But when I came across this mint version (that we're now dying to try) it reminded me about one of our favorite easy desserts. The wafers transform into amazing wispy thin cake layers as it sits overnight! From Smitten Kitchen.

3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies [or, make your own!]
Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings.

Roasted Bacon Wrapped Asparagus

2010-06-18T20:52:00.001-07:00

I never used to like asparagus until I roasted it...the bacon bastes it while it cooks making it extra delicious.

INGREDIENTS:
30 medium asparagus stalks, trimmed
5 slices peppered bacon, cut in half
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Preheat oven to 425 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip; secure with a toothpick. Transfer bundles to a rimmed baking sheet. Drizzle with oil, and sprinkle with 3/4 teaspoon salt; season with pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes. Adapted from Martha Stewart.

Note: I've never tried it but it seems that you can also make this on the grill. Place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.

Whole Wheat Chocolate Chip Cookies

2010-06-17T10:03:00.000-07:00

The cookies honestly don't taste like they are made with 100% whole wheat flour. They are soft on the inside with just the perfect amount of crispiness around the edges. And they freeze great--just pull them out when you need some and thaw for 15 minutes. Makes about 4 dozen cookies. From Mel's Kitchen Cafe.

INGREDIENTS
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 teaspoon vanilla
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats)
2 ½ cups semisweet chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes. Let cool on pans for an additional two minutes then remove and cool completely on a wire rack.

Crispy Garlic Bread

2010-06-05T19:27:00.000-07:00

12 tablespoons butter, softened
4 garlic cloves, very finely minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Freeze the slices on a large baking sheet or plate until firm, about 15 minutes. After they are firm, transfer the slices to a freezer ziploc bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on rimmed baking sheet and bake until golden brown on the first side, about 7-9 minutes. Flip and bake until golden brown on the second side, 5-7 minutes more. Serve.

Note: To serve the bread immediately instead of freezing, bake buttered bread on rimmed baking sheet at 425 degrees for 7 minutes then flip and bake 4 more minutes on the second side.

Tuxedo Salad

2010-06-04T04:59:00.000-07:00

This is a delicious entree salad recipe. Baldy actually requests it all the time! He can't get enough of the marinated pasta mixed with some of his favorite salad ingredients (craisins, nuts, spinach). It makes a very large salad, so you may want to half the recipe or share it. It's a yummy, portable meal to take-in to someone accompanied with a fresh loaf of bread and fruit. And most of the work you do ahead of time so dinner comes together very quickly. From Miquelle Mickelsen.

DRESSING INGREDIENTS:
1 cup vegetable oil
2/3 cup Teriyaki Sauce
6 T sugar
2/3 cup apple cider vinegar
1/2 t salt
1/2 t pepper

SALAD INGREDIENTS:
16 oz bowtie pasta, cooked according to package directions
10 oz baby spinach
6 oz craisins
2 cans (11oz each) mandarin orange segments, drained
3 green onions, chopped
1/4 cup toasted sesame seeds
6 oz. honey roasted peanuts
2 cans (8oz) water chestnuts, drained (we usually omit these)
2-3 Teriyaki chicken breasts, cooked and cut into cubes*

Cook the pasta according to package directions. While its cooking mix the dressing ingredients. Drain the pasta and pour the dressing over the pasta in a bowl, cover and put in the fridge, the night before (or at least several hours before) serving so that the pasta can soak it up.

Before serving toss all the salad ingredients together.

*Teriyaki Chicken--many people can find pre-cooked teriyaki flavored chicken breasts at Costco in the freezer section. Just warm them the night before, chop them up, store in the fridge overnight, and add to the salad right before serving. You can also make your own Teriyaki chicken breasts by marinating them.

Teriyaki Chicken Marinade
2.5 pounds chicken breasts (2 large or 3 smaller)
2/3 cup teriyaki sauce
2T soy sauce
2T sugar
1 clove garlic, minced
1 teaspoon fresh ginger root,
2 T lemon juice

Marinate chicken at least one hour. Place chicken and sauce in a square pyrex baking dish. Bake at 325 degrees turning every 20 minutes for one hour, until internal temperature of the chicken reaches 165 degrees or it's fork tender, about an hour.

Lemon Freeze

2010-05-25T10:07:00.000-07:00

This recipe is from my mother-in-law. She often made it as the perfect cool and creamy dessert for summer barbecues.

LEMON FREEZE:

1 half gallon of vanilla ice-cream

1 (12oz) can of frozen concentrate lemonade

2 pre-packaged 9-inch graham cracker crusts or make your own* (you can also make a 9x13 graham cracker crust, doubling a 9-inch pie crust)

TOPPINGS:

fruit--you can use a can of cherry pie filling, fresh or frozen berries (sweetened with a little sugar), thawed frozen berries in syrup, etc.

fresh cream or cool whip

1. Let the ice-cream soften a bit and mix the ice-cream and frozen lemonade until well blended. I usually use my stand mixer and the paddle attachment on low.

2. Spread the lemon freeze into the pie crusts, dividing equally between the two crusts. (Note you can make this in a 9x13 pan and serve it cut into dessert bars. This recipe makes one 9x13 pan).

3. Cover with wax paper and aluminum foil or the inverted lid of the prepackaged pie crusts. Freeze until firm at least several hours. Can stay frozen for up to about a month.

4. Before serving, let sit for a few minutes to soften slightly. Top with fruit, and whipped cream as desired.

Caramelized Onion & Prosciutto Pizza

2010-05-20T10:47:00.000-07:00

We LOVE this pizza. It's definitely a grown up pizza. But since Curly likes making her own little pizza, and Little Red devours a whole little pizza herself...it works quite well to make one medium grown up pizza and two smaller kid-friendly pizzas. The recipe is adapted from Pioneer Woman.

INGREDIENTS
1 whole Pizza Crust (parbaked)
Olive Oil, For Drizzling
1 whole Large Red Onion, Halved And Thinly Sliced
2 T Brown Sugar
Kosher Salt To Taste
Parmesan Cheese, Grated
10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
4-6 slices Prosciutto (you can substitute bacon, but the flavor is more salty. I also partially cooked it)

Make pizza crust. Preheat oven to 500 degrees.

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked and soft. Set aside.

On half-baked pizza crust if using "My Favorite Pizza Crust" drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan. If using a pizza dough recipe that does not parbake the crust, roll out the dough and then drizzle on the oil, add the salt and Parmesan.

Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions. If you prefer you can cut the prosciutto slices into smaller pieces so they are more evenly distributed over the pizza.

Bake for 15 to 17 minutes in the lower half or middle of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.

Carmelitas

2010-05-20T06:23:00.000-07:00

This recipe is one of my all time favorite desserts, but it's so addicting! From Sarah Silva

INGREDIENTS
2 Cups flour
2 cups oats
1 ½ cup brown sugar
1 tsp baking soda
½ tsp salt
1 ¼ cup soft butter

12 oz. Mrs. Richarson's Butterscotch Carmel topping (or similar topping)
3 Tbsp. flour

1 cup semi-sweet chocolate chips
½ cup chopped nuts (optional)

DIRECTIONS
Mix 2 cups flour, oats, brown sugar, baking soda, salt and butter together in stand mixer. Reserve ½ of the mixture. Press remaining ½ into a 9x13 pan. Bake for 10 minutes at 350°. While crust is cooking, combine the caramel and flour.

Pour over hot crust. Sprinkle 1 C. semi-sweet chocolate chips over the caramel layer. (you may also add ½ cup chopped nuts).

Top with remaining crust mixture by crumbling over the top of the caramel. Bake for 18-22 minutes at 350. Allow to cool 1-2 hours before cutting into bars and serving.

Black bean, Corn, and Quinoa Salad

2010-05-16T11:11:00.000-07:00

My friend put this recipe on her food blog that she adapted from here. Below is my take on it. It is delicious! This is the perfect side dish to any Mexican meal. But I also LOVED it as a filling with our tacos/burritos. I would choose this anytime over rice and beans. It's so good and good for you!

1 Tbl. oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 c. chicken or vegetable broth
1 1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Salt and pepper
1 c. frozen sweet corn
1 (15 ounce) cans black beans, drained and rinsed
1/2 c. cilantro, chopped

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold (I liked it just barely warm).

Cashew Ginger Sauce and Steamed Veggies, Savory Crepe Recipe

2010-05-08T17:14:00.000-07:00

From the web

INGREDIENTS:

Steamed veggie(s) of choice

Sauce:
2 C toasted cashews
1 C water
2 T minced fresh ginger (NOT powder)
1 T soy sauce
1 T honey or sugar (white or brown)
2 T plus 1 tsp cider vinegar
1/2 tsp salt
cayenne pepper, to taste

DIRECTIONS:
Puree everything together in a food processor or blender until smooth. Best served warm. (You can make it in advance, just reheat on the stove). I just served the sauce on the side along with rotisserie chicken and steamed veggies. We also had out berries, bananas, cream, nutella, etc for a make your own crepe bar.

But you can also make a large batch of just these veggie crepes with the sauce in the oven. For that method do the following assembly: Place a few tablespoons of the steamed vegetable in your crepe. Top with a tablespoon or two of sauce. Roll and seal with a drop of sauce. Arrange in baking dish. Once all the crepes are arranged, spoon some sauce of the top of all of them. Heat through and serve.

Basic Crepes

2010-05-08T17:05:00.000-07:00

INGREDIENTS:
2 cups all-purpose flour
4 eggs
1 cup milk
1 cup water
1/2 teaspoon salt
1/4 cup butter, melted

DIRECTIONS:
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Yields about 16 crepes.

Quinoa Chili

2010-04-15T10:26:00.000-07:00

So yummy and filling. The flavors just blend together perfectly.

2 cans kidney beans, rinsed & drained (or whatever beans you like)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water &amp drained;
1 cup frozen corn
1 can tomato sauce, low salt (about 2 cups)
1 cup water

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese, sour cream, sliced avocadoes or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings. From Feed Your Family.

Chocolate Monkey Smoothie

2010-04-14T19:42:00.000-07:00

This is one of Curly's favorite snacks. It sounds a bit strange, but it's totally good! It's also a great way to get kids to eat a LOT of spinach!!!

1-2 ripe bananas
1 1/2 cups of milk (I like to use vanilla soymilk)
3+ Tablespoons of Hershey's chocolate syrup
1 cup of fresh baby spinach (I usually just put in a big handful but you can adapt to taste)

Put all the ingredients in a blender. Blend until smooth (ideally until you no longer see little green flecks from the spinach and everything is well incoprated) about 2 minutes.

Old Fashioned Coconut Cream Pie

2010-04-08T12:45:00.000-07:00

A super coconutty and creamy pie that will definitely be making frequent appearances on our table if Baldy has anything to say about it! Makes a 9 inch pie. From My Kitchen Cafe.

INGREDIENTS
1 can coconut milk
Half-and-half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yolks
¾ cup white sugar
1/3 cup cornstarch
¼ teaspoon salt
1 cup flaked coconut, toasted*
1 teaspoon vanilla extract
1 teaspoon coconut extract

1 recipe graham cracker crust
Fresh Whipped Cream, lightly sweetened (1 cup heavy cream, 2 tablespoons confectioner's sugar, 1/2 teaspoon vanilla extract).

In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium to medium-low heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Mixture will become very thick. Remove from heat, and stir in ¾ cup of the toasted coconut, coconut extract and the vanilla extract. Pour into baked and cooled graham cracker crust and chill 2-4 hours covered with plastic wrap. Top with whipped cream and the remaining ¼ cup of toasted coconut.

*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 5-10 minutes. Watch closely it will turn golden quickly, lower oven to 300 degrees if using a dark non-stick pan.

Baked Manicotti

2010-04-08T10:50:00.000-07:00

This really is an amazing recipe. It's innovative because it uses no bake lasagna noodles to roll up the cheesy yummy filling instead of trying to stuff the tricky manicotti tubes. The homemade tomato sauce is amazing. We love it so much that we have also used it for plain spaghetti or on pizza. Serves 6 to 8 Adapted from America’s Test Kitchen and My Kitchen Cafe.

INGREDIENTS
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil (I usually use 1/2 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Graham Cracker Crust

2010-04-08T10:41:00.000-07:00

INGREDIENTS
11 graham crackers , processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter , melted

Preheat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust using measuring cup to help press down the bottom and sides. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

Chinese Chicken Salad

2010-04-08T10:26:00.000-07:00

A yummy entree salad recipe from Jill Hunter. This recipe feeds 6 adults as a full meal (aka it makes a lot). Excellent served with a side of pot stickers.

SALAD INGREDIENTS

3 chicken breasts, cooked and diced

1 head of iceberg lettuce, torn

1 head of redleaf lettuce, torn

1/2 package of wonton wrappers, cut into strips (about thirds) and fried*

DRESSING INGREDIENTS:

1 cup of canola oil (or less, Jill often uses about 3/4 of a cup)

3/4 cup of seasoned rice vinegar (found in the Asian food section)

1 teaspoon salt

1 1/2 teaspoons pepper

1/2 cup of sugar (or less to taste)

4-6 green onions, cut into 2 inch pieces (Jill usually doesn't cut them)

Put all the dressing ingredients in a blender and blend until smooth. Then toss the lettuce, chicken, wontons in a large bowl. Right before serving add the dressing.

*To fry the wontons, warm up oil over medium high heat. Place a couple in and let them puff up and brown on one side for about a minute. Watch that they don't burn. Then flip them over with tongs and cook the other side. Remove and let cool on paper towels.

Buttermilk Cornbread

2010-04-07T15:47:00.000-07:00

This is our favorite cornbread--super moist with just the right amount of sweetness. Definitely my go-to recipe if I have buttermilk (it really does taste better with real buttermilk). It stands on its own or is excellent with soup, chili, honey, butter, or honey butter. From Favorites, Ivory Family Recipes.

1/2 cup butter, melted

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup corn meal

1 cup flour

1/2 teaspoon salt

Stir together and pour into greased *9-inch square pan. Bake at 400 degrees for 20-25 minutes.

Original recipes calls for an 8-inch pan and baking for 30 minutes. I just prefer it a little less tall and a little less baking time.

Cranberry Lemon Scones

2010-04-07T10:44:00.000-07:00

INGREDIENTS

· 1½ T freshly grated lemon zest (about 2 lemons)

· 2½ cups all-purpose flour

· ½ cup sugar plus 3 tablespoons additional if using fresh cranberries

· 1 tablespoon baking powder

· ½ teaspoon salt

· ¾ stick (6T) cold unsalted butter, cut into bits

· 1¼ cups fresh cranberries, chopped coarse

· 1 large egg

· 1 large egg yolk

· 1 cup heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper. With a vegetable peeler or box grater remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl (Since I don't own a large food processor I use my pastry cutter). In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. Dough will be sticky. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. I've also patted the dough in a 1-inch-thick round and then cut it into wedge shapes. Arrange rounds or wedges about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

Favorite Pizza Crust

2010-04-02T19:23:00.000-07:00

I've tried lots of other crusts and just keep coming back to this one. I love it's taste. I love that it's super easy. I love that I can make it ahead of time (like during nap time) and then quickly add the toppings during that last minute dinner rush. I love that it works great with whole wheat flour, uses honey instead of sugar. It's my ideal thickness--a thin crust but still not too crispy. It holds its own on many different kinds of pizzas from traditional pepperoni to simpler pizza margarita. from Favorites, Ivory Family Recipes
Time: 15 minutes prep, 15-20 minutes rising, 12 minutes baking
Makes: 2 medium pizza crusts

Ingredients
• 1 T or 1 package dry yeast
• ¼ c warm water
(it should feel warm on the inside of your wrist).
• 2½-3 c flour
(I like to do about half wheat & white)
• 1 teaspoon salt
• 2 T olive oil
• 2 T honey
• ¾ c cold water
• Corn meal

1. Dissolve yeast in warm water and let stand for 10 minutes (yeast should be a bit bubbly or foamy after 10 minutes).
2. Meanwhile in a mixing bowl combine 2 ½ cups of flour, salt, olive oil, honey, and cold water.
3. Add yeast mixture and knead with dough hooks for about 2 minutes or by hand for 5 minutes, adding a little more flour if needed. Dough should pull away from sides of bowl and make a slapping sound.
4. Form dough into a ball and place in a oiled bowl. Then flip dough over so some oil is on top of the dough. Cover with plastic wrap and a towel and let rise for about 1 hour. (Longer with whole wheat flour). If a longer rising time is needed, you can put the dough in the refrigerator for several hours after its risen for at least 45 minutes at room temperature.
5. Divide dough in half and shape each half into a 12 inch pizza round. Place dough on a cookie sheet lightly oiled and sprinkled with corn meal or use non-stick spray. (Note: you can freeze the dough at this point to use another day. Just wrap tightly in plastic wrap and aluminum foil. Then pull them out the night before or morning you want to use it and let thaw in the fridge. We often make this recipe and eat one crust for dinner and freeze one for later).
6. Prebake crust for 10 minutes at 425 degrees*
7. Add pizza toppings as desired. Bake for 10-12 minutes or until cheese is melted.

*Note you can also prebake and bake this crust on a pizza stone. Just preheat the stone in the oven for at least half an hour at 475 or 500 degrees. It seems to work better for this recipe to have the stone on the middle rack of the oven.

Barbecued Chicken Pizza

2010-03-26T20:07:00.000-07:00

We LOVE this pizza. We'll skip the zuccini when it's not in season. I like that its not overly saucy because you put the sauce right on the chicken. From Martha Stewart Everyday Food

INGREDIENTS
Olive oil, for baking sheet
All-purpose flour, for dusting
1 pound store-bought frozen pizza dough, thawed or your favorite pizza dough recipe
1/2 cooked rotisserie chicken, (about 1 1/4 pounds), shredded (about 2 cups)
1/2 cup store-bought barbecue sauce
8 ounces Monterey Jack cheese, shredded (about 2 cups)
1 large zucchini, halved lengthwise and thinly sliced
1 small onion, halved and thinly sliced
Coarse salt and ground pepper

DIRECTIONS
Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet. In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season generously with salt and pepper. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately. Serves 4.

Restaurant Style Salsa

2010-03-25T11:42:00.000-07:00

This is our new all-time favorite winter salsa. Beware, it's super yummy! Adapted from Pioneer Woman

Prep Time: 10 Minutes Cook Time: Servings: 12 (this makes a LOT)

Ingredients
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies), slightly drained
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (she leaves the seeds and membranes in)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (or more to taste, up to a whole cup)
½ whole Lime Juice (or a 1 whole lime if it's a smaller one)

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