Buon Appetito!

Lisa's Super Moist Strawberry Cake

2011-07-18T14:57:00.000-05:00

My friend Lisa made this cake for our Life Group many years ago. It is incredibly moist and a delicious summer dessert. Here are her directions in her own words...

1 strawberry cake mix - made per directions on box.

While cake is baking:

mix 1 large box strawberry jello with 1 1/2 c. boiling water,

add 1 1/2 c. strawberry soda.

Poke holes in cake (I use round toothpick).

Pour jello/soda mixture slowly and evenly over cake.

Allow to cool.

Chill in refrigerator.

Add topping.

Topping:

Small box vanilla pudding - made per directions.

fold in small tub of cool whip.

Spread over chilled cake. Store in refrigerator until ready to serve.

Pimento Cheese Spread

2011-06-29T07:00:00.001-05:00

My Grandma Hill's simple recipe. I did not even know you could buy in the store until after I was married. :)

1 lb. Sharp Cheddar cheese
1 Small Jar Pimentos
1 c. Mayonnaise
Pepper to taste

Shred cheese in food processor or box grater on biggest grating option available. Mix cheese, pimento and mayonnaise in large bowl (might need a little milk to thin out if too thick to mix. Serve with fritos, crackers or make a sandwich.

Blueberry & Sausage French Toast Casserole

2011-06-27T06:42:00.000-05:00

This sounds amazing! I can not wait to make it in Jeremy's Granny O'Neals cast iron pan. Another recipe from Lisa at The Homesick Texan - looking forward to her cookbook coming out in September! Here is my variation on the recipe but you can find the original recipe here.

1 tablespoon light butter
2 cups fat free half-and-half
4 large eggs, lightly beaten
1/4 cup granulated sugar
1 teaspoon orange zest
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 24-inch loaf of French bread, cubed (about 5 cups)
2 cups fresh blueberries
1/2 pound turkey breakfast sausage, cooked and crumbled
Optional - Powdered Sugar
Maple syrup

In a large Cast iron, on low heat melt the butter and swirl so it coats the bottom and the sides. (You can add melted butter to a 9x9 square pan and bake it that way if you do not have a cast iron skillet.)

Beat the together the half and eggs. Whisk in the sugar, orange zest, orange juice, vanilla, cinnamon and salt until well combined.

Layer the bottom of the skillet with half of the bread (could also make this with thick Texas toast bread or even leftover buns). Top with the blueberries and crumbled cooked sausage. Place on top the remaining bread cubes, and then pour over the bread the custard until all pieces are well covered.

Preheat the oven to 400 degrees. Let the casserole sit unrefrigerated for 20 minutes, until some of the milk mixture has been absorbed, and then bake covered for 25 minutes. Remove the cover and then bake uncovered for 20 minutes or until top is firm and lightly browned. Optional - sprinkle with powder sugar when it come out of the oven. Let the casserole rest for 10 minutes before serving. Serve with syrup.

Stuffed Strawberries

2011-06-25T06:20:00.001-05:00

I took these to a book club meeting last week- what an easy and delicious dessert!

20 strawberries, washed, dried and cored
8 oz pkg light cream cheese, room temp
1/2 cup powdered sugar
1/2 tsp vanilla
1 sleeve of graham crackers
1/2 cup mini chocolate chips

Set aside strawberries while you make the filing. Beat the cream cheese with a hand mixer, then add powdered sugar and vanilla; beat until smooth.

Place graham crackers in a zip lock bag and beat them into fine crumbs - set aside.

Take the cream cheese mixture and put in a gallon zip lock bag. Snip the end and fill the strawberries.

After strawberries are filled dip the top in the graham cracker crumbs. Melt the chocolate chips, then place in zip lock, snip tip off. Drizzle the side of each strawberry with a little chocolate. Refrigerate until ready to serve.

Asparagus Tart

2011-06-23T06:05:00.000-05:00

1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons honey dijon mustard
2 cups gruyere (grated)
1 pound asparagus
salt and pepper
1 tablespoon extra virgin olive oil

Roll the puff pastry out to a 16x10 inch rectangle. Score a line around the puff pastry 1 inch from the edge. Brush the mustard around the inside of the cut. Sprinkle the cheese over the mustard. Arrange the asparagus in a single layer over the cheese. Season with salt and pepper to taste. Brush the outside inch of the pastry with the olive oil. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.

Penne Rustica - lighter version

2011-06-22T06:52:00.000-05:00

This is my favorite things to order at Macaroni Grill. I found the recipe on my friend Leah's recipe blog. As always, I lightened up a bit so I do not feel so guilty eating it!

Gratinata Sauce
3 tablespoons light butter
2 tablespoons minced garlic
3 tablespoons marsala wine
2 cups fat free half & half
1 cup grated Parmesan cheese
1/2 cup skim milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper

1 pound penne rigate pasta, cooked

12 medium shrimp, peeled and deveined
2 skinless chicken breast fillets
1/2 cup (about 2 ounces) thick-sliced prosciutto, chopped

Topping
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika

Garnish
12 sliced pimentos
4 sprigs rosemary

Get a large saute pan ready (or you can grill the meats) by setting the temperature to medium high heat.

Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.

Cook pasta following directions on the package (7 to 9 minutes in salted boiling water). You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside when it's done.

Pound the thick end of your chicken breasts a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Put shrimp in a bowl rub them with oil, and sprinkle with salt and pepper.

Add a little oil in the pan to coat the pan. Cook the chicken for 5 to 6 minutes per side. Set the chicken aside to rest. Add the shrimp to the pan and cook for 2 minutes per side. When chicken has rested 10 minutes or so - slice each breast into strips.

Preheat oven to 500 degrees F. Grease a 9-inch glass or ceramic pie plate. Add 3 pasta, then chicken, shrimp and prosciutto to pie plate. Spoon in the gratinata sauce on each serving and toss to coat. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoons paprika, then sprinkle mixture over the top. Bake for 10 -15 minutes, or until tops begin to brown. Arrange the pimentos on the top, the n jab a sprigs of rosemary throughout the dish.

Makes 4 large servings.

*** Could be made ahead and frozen. If freezing leave off the topping & garnish until ready to cook. Thaw out completely, once thawed set on counter for 15 to 30 minutes before cooking. You will need to start cooking the dish on 350 to heat through - once heated through take dish out of the oven. Set the oven on 500 then add the topping and cook until bubbly. Top with garnish then serve.***

Grilled Asparagus & Poached Egg

2011-06-20T07:00:00.001-05:00

I love Asparagus and Poached eggs - this is the perfect healthy breakfast for me.

1 Tbsp toasted Panko
6-8 stalks fresh asparagus with the tough stalk trimmed
1 soft-cooked, poached egg
Salt and freshly ground pepper

Saute Panko in a skillet over medium heat with enough Olive Oil to barely coat crumbs and give a nice crunchy brown crust.

Lightly spray or brush asparagus with olive oil. Grill over medium-high heat until spears begin to turn bright green, turning once or twice as they cook. Can be done with a grill pan on the stove, an outdoor grill or even under a broiler. Remove to serving plate.

Poach egg , leaving the yolk soft and carefully place on top of asparagus. Sprinkle with salt and pepper to taste and top with panko.

Paula Deen's Banana Pudding

2011-06-09T06:02:00.002-05:00

I made this for a family get together on Memorial Day. Rich but very Yummy!

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve.

Baked Pork Tenderloin

2011-06-07T06:00:00.002-05:00

1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon fresh ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.

Remove pork tenderloin from marinade - reserve marinade. Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

While meat is in the oven, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

Buttermilk Pie

2011-06-05T06:07:00.001-05:00

My favorite pie E-V-E-R!! This recipe makes 2 9-inch pies - make one for your family and one for a friend.

2 9-inch pie crusts, unbaked
3 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) light butter, melted
1 cup buttermilk
**a little lemon zest and a squeeze of juice is a nice addition, lemon in his buttermilk pies it adds a subtle tartness.

Mix sugar, flour and salt. Add eggs, butter, buttermilk and vanilla (lemon if you are adding it)- stir well to combine. Pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn't jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Cool in a rack and serve at room temperature. Refrigerate any leftovers.

Old Fashioned Banana Pudding

2011-06-03T06:00:00.000-05:00

1 cup sugar
1/2 cup flour
5 very ripe bananas
4 egg yolks
2 cups whole milk
1 T butter
Box of Vanilla Wafers
2 tsp vanilla extract

Meringue Topping:
4 egg whites
5 tablespoons granulated sugar
1/2 tsp cream of tartar

Spray a nine by nine inch baking pan with cooking spray and then arrange a layer of vanilla wafers on the bottom. Set aside.

Combine the flour, sugar and salt in a bowl. Drop your egg yolks in a heavy saucepan. Add the flour mixture as well as the milk and vanilla and whisk well so no flour clumps remain. Turn heat on medium low and continue to whisk NON STOP for a solid ten to twelve minutes, or until the custard thickens up to a pudding consistency. This will take awhile. Be patient.

Once it’s thick, immediately take off the stove to cool. Stir in the butter. Chop your bananas and layer half on top of the cookies in the dish. Pour the custard on top. Layer the rest of the bananas, plus more cookies, on top of the custard and push down so that the cookies and bananas sort of sink into the custard a little bit.

Set aside and make your meringue. In a KitchenAid (or an electric hand mixer), beat the egg whites until they are frothy and you can’t see the bottom of the bowl. Gradually add the cream of tartar and the sugar while you continue to beat until thick, glossy peaks occur. This will take about five to six minutes, depending on your mixture.

When you have stiff peaks, turn off the mixer and spread or pipe the meringue on top of the pudding. Bake at 375 for about twelve minutes, or until the top of the meringue is golden brown. Chill for about three hours before serving.

Goat Cheese & Leek Tart

2011-06-01T06:00:00.000-05:00

Store bought pie crust
1 large leek, cleaned thoroughly and sliced thin
2 eggs
2 ounces fresh goat cheese
1/2 cup skim milk
1/2 cup fat free half & half
pinch of salt, pepper and nutmeg

Preheat your oven to 400. Par-bake your pie crust by poking holes all over it and baking for 15 minutes, or until slightly golden. Remove from oven and set aside.

Scatter leeks and goat cheese all over the bottom of the tart. In a small bowl, whisk together the eggs, milk, cream and spices. Pour filling over top.

Bake for forty minutes. When done, the top will be puffed up and slightly golden. Serve warm or at room temperature.

Chicken Tikka Masala

2011-05-29T06:00:00.000-05:00

We love this dish but only eat when we are at an Indian resturant. So happy that I found this recipe so I can make it at home now.

Marinade:
1 1/2 lbs chicken breast, cut into one inch cubes
1/2 tsp cumin seeds
1/2 tsp ground coriander
1 cup plain greek 2% yogurt
2 garlic cloves, smashed
1 T canola oil
juice of one lime
3/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp garam masala
1/2 tsp turmeric
1 inch piece fresh ginger

Masala Sauce:
1 T canola oil
1 yellow onion, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1 T garam masala
1/2 tsp cayenne pepper
1 1/4 tsp salt
1/4 tsp black pepper
28 oz diced tomatoes
3/4 cup cream
juice of one lime
clianto, chopped

Toast coriander and cumin seeds over medium heat for 3-4 minutes.

Place all marinade ingredients except for chicken in a blender and process on high for thirty seconds or until everything is smooth.

Place chicken breast cubes in a bowl and pour marinade over. Cover and refrigerate for three hours or overnight.

Cook Chicken (shaking off some of the excess marinade) pieces in a skillet until Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Set aside>

Heat the tablespoon of canola oi up in the skillet. Saute the diced onion for about 5minutes and then add the ginger and garlic. Add the garam masala, salt, pepper and cayenne and saute another 30 seconds. Add the diced tomatoes and the cream and simmer for 10 minutes---the sauce will thicken slightly. Add the chicken and take the heat down to a simmer and cook for about 10 minutes.

Before serving squeeze a lime over top and garnish with minced fresh cilantro. Serve with rice and warmed pita bread or flatbread.

Shrimp & Grits for one

2011-05-27T06:00:00.000-05:00

I'm the only one in my house that will eat grits so this recipe is great for me to make for a quick lunch.

1/4 cup dry stoneground grits
1/2 cup water
1/2 cup chicken stock
pinch of salt and pepper
1/4 cup grated reduced fat sharp cheddar cheese
1 tsp light butter
1 slice thick cut bacon
5 large raw shrimp, tails off
1/4 cup sliced green onions
2 cloves garlic, minced

Bring the water/stock to a boil on the stove and add the grits, salt and pepper. Reduce the heat to simmer and cook until grits are creamy and all water has been absorbed, about 15 minutes. Take off heat, stir in cheese and butter and set aside.

While the grits are cooking, fry the bacon over low heat in a large cast iron skillet. When bacon is crispy, remove from pan and crumble (don't pour out grease). Turn up the heat and add the shrimp to the pan, cooking for about 30 seconds until shrimp turn pink and curl up. Remove shrimp to a plate to keep warm and add sliced green onions, garlic and crumbled bacon, cooking for another 30 seconds.

Pour green onion mixture on top of grits and top with shrimp. Enjoy!

Ham, Brie, Apple Sandwich

2011-05-25T06:12:00.000-05:00

Thinly shaved ham (Black Forest or Brown Sugar Ham)
Sliced Brie cheese
Thinly sliced Granny Smith apple
Mango chutney (or the chutney of your choice)
Sliced bread

Spread mango chutney on bread slices. Layer ham, cheese and apple on bread, top with second piece of bread. You can eat it just like that or toast bread first or if you want to butter both sides of bread and grill the sandwich.

Pasta with Sausage, Sun-Dried Tomatoes & Spinach

2011-05-23T06:00:00.001-05:00

1 Cup Mascarpone Cheese At Room Temperature
Zest & Juice of 1 Lemon
1 Teaspoon Cracked Black Pepper
4 Chicken Sausage or Italian Sausage links
1 1/2 Tablespoons Olive Oil
2 Cloves Garlic, sliced
Salt & Pepper
1/3 Cup Chopped Sun-Dried Tomatoes
1 (9 Ounce) Bag Baby Spinach
1 box Pasta
Garlic Croutons, crumbled finely
Parmigiano Reggiano, grated (yes use the good stuff!!)

Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine.

Bring a pasta pot of salted water to boil.

While waiting on the water, heat the oil in a skillet, and cook the sausage until it is cooked through and lightly brown. Add the garlic and cook another minute or two. Let cool a bit and then cut into slices - you want the juices to to re-distribute into the sausage.

Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.

Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the sausage, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese & crumbled croutons.

Chocolate-Drizzled Strawberries and Cream Pie

2011-05-21T06:29:00.000-05:00

1 8-oz. package light cream cheese at room temperature
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c.sugar
1 9 inch graham cracker crust (store-bought)
1 quart fresh strawberries
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and sugar until medium peaks form. Add about 1 cup of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving.

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

2011-05-19T06:17:00.000-05:00

4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery, Finely Diced
2 ears Fresh Corn
1/4 whole Medium Red Onion, Finely Diced
1- 1/2cup Blueberries
3 Tablespoons Fresh Dill, Minced
4 Tablespoons Light Mayonnaise
4 Tablespoons Light Sour Cream
3/4 cup Reduced Fat Crumbled Feta
1/4 cup Fat Free Half-and-half
1 whole Lemon
1 teaspoon Sugar (To Taste)
Salt And Pepper (additional) To Taste
Extra Feta & Blueberries for each plate

Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch thickness. Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. Remove from pan. Allow to cool. Can grill chicken a day before serving.

Shave kernels off each corn cob. Combine with the onion and celery. Set aside.

Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt! Can made a day ahead.

Slice chicken on the bias in strips, then cut strips in half. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; should be light!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

Hearty Meaty Taco Soup

2011-05-17T06:00:00.003-05:00

This is more like a stew! You could also make Mexican Cheesy Pasta with this. Cook pasta and then top with stew and shredded cheese - great main dish.

2 cloves garlic, minced
1 onion, chopped
2 lbs lean ground beef (could use 1 lean beef & 1 ground turkey breast)
Salt & Pepper to taste
1 14.5 oz can whole kernel corn
1 16 oz cans of ranch style beans
3 cans of diced tomatoes w/ garlic & onion (replace 1 can with Rotel if want spicy)
1 pkg taco seasoning
1 pkg Hidden Valley dressing mix
Reduced Fat Cheddar Cheese (topping)

Add olive oil to the pan, saute onions and garlic for a few minutes. Add ground beef, brown and add salt/pepper to taste. Take the 3 cans of tomatoes and puree (my clan will not eat things with tomatoes, so I hide them by pulverizing them). Combine all ingredients in a large pot. Simmer 1-2 hours. Top it with shredded cheese and serve with Garlic Cheddar Biscuits.

Garlic Cheddar Biscuits

2011-05-15T06:18:00.000-05:00

2 1/4 cups lowfat Bisquick
2/3 cup skim milk
1 cup reduced fat shredded cheddar cheese
1 tsp garlic salt

Combine ingredients and make drop biscuits by just dropping spoonfuls on a sprayed pan. Bake at 400 degrees for 10 minutes.

Chicken, Spinach and Artichoke Crescents

2011-05-13T10:06:00.002-05:00

2 cooked chicken breasts, shredded
Pkg of frozen spinach, thawed & all water squeezed out
1 can artichoke hearts, drained
8 oz light sour cream
1/2 - 1 cup Parmesan cheese, grated (reserve some to put on top of crescents)
Garlic salt (to taste)
1 can of reduced fat crescent rolls

Heat olive oil in a skillet on medium add chicken, spinach and artichokes and cook together until warm. Add in sour cream, Parmesan cheese and garlic salt.
Cut each crescent in half (16 pieces). Put a small amount of mixture on each roll and fold up. Sprinkle with Parmesan cheese and cook 10-12 minutes.

Chicken Enchilada Spread

2011-05-11T06:00:00.002-05:00

3 cooked, boneless chicken breast halves, shredded
2 8 oz packages light cream cheese, softened
1 8 oz package reduced fat Sharp Cheddar cheese, shredded
1 10 oz can diced tomatoes w/ green chile peppers, drained (use juice if want hotter)
1 tsp. minced garlic
1 tsp. chopped cilantro
1 T. chili powder
1 tsp. cumin
1 tsp. dried oregano
1 tsp. paprika

In a bowl, mix the shredded chicken, light cream cheese, cheddar cheese, diced tomatoes with green chile peppers, garlic and cilantro. Season with chili powder, cumin, oregano and paprika. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Serve with baked tortilla chips

Savory Monkey Bread

2011-05-09T06:00:00.002-05:00

1 stick light butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages reduced fat biscuits

Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Open up the cans of biscuits and cut each biscuit into quarters. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4cup melted butter on top and sprinkle with grated Parmesan.

German Chocolate Gooey Butter Cake

2011-05-07T06:00:00.001-05:00

1 box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
1 8 oz pkg cream cheese, room temperature
2 large eggs
1 tsp vanilla extract
1 16oz box confectioners' sugar
1 cup sweetened flaked coconut (optional)
1 cup chopped pecans (optional)

Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.
In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan. Set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in sugar until smooth. Add remaining melted butter , beating at slow speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven. Let cool completely before cutting into squres.

Wild Rice & Mushroom Soup

2011-05-05T18:33:00.001-05:00

My friend Leya makes this soup and it is A-M-A-Z-I-N-G!! Not low fat, but I am thinking about making it lower in fat by using light butter, fat free half & half - I hope it is just as good. Wonderful on a cold evening. Below the recipe is in Leya's exact words... love this girl!

1 box of wild, whole grain/long grain rice (I usually opt for the...I think it's West Indies? In a white box? The Garlic?)
1/2 stick (or 1/4 cup) of unsalted butter (Sometimes I'll add more just because!)
1 medium onion, finely chopped (I buy the pre-chopped A LOT of the time)
5 fresh garlic cloves, chopped or minced
1 pound TOTAL of mushrooms (I usually do button and portobello), button leave whole, chop portobello
32 oz. of chicken, beef OR vegetable broth
1/4 cup dry sherry (NOT cooking Sherry - get the real stuff!!)
1 pint of heavy cream (or more ;-)
1 small fresh lemon
ground white pepper
kosher sea salt
cayenne pepper

In a measuring cup with handle, poor in 1/4 cup sherry, squeeze in both sides of lemon (preferably with a citrus press to get the most juice), add liberal amounts of the sea salt and pepper and then a few pinches of cayenne pepper. Whisk well with a fork or small whisk. Top off with a splash of broth and whisk well again. Allow to sit while continuing below.

Make rice according to box instructions and set aside while continuing below.

In a medium to large soup pan, melt the butter over medium heat. Add onion and garlic. Saute until soft and transparent. Add all the mushrooms and cook about ten minutes or until entire mixture is a nice gold/brown color and fragrant.

Return the pan to low heat and slowly stir in broth. Then add sherry mixture stirring well. Simmer on medium-low heat for at least 10 minutes. Remove from heat and then add rice and mix well. Stir in heavy cream. Let simmer another 20 minutes stirring often. Garnish with chives if you wish after ladling into bowls. Serve warm with crusty french bread and goat cheese on the side.

** I try to make this soup a day ahead and keep it in the fridge. Then I'll heat it thoroughly before serving allowing it to simmer for a good while depending on if it's on the stove or in a crock pot (both work equally well). I think it is good no matter what but amazing after it's melded overnight!! I have even frozen it before to have on-hand. But make this soup your own. I have over the years!

Gooey Butter Cake

2011-05-03T06:39:00.000-05:00

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1/2 of a 16-ounce box powdered sugar

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Toffee Bars

2011-05-01T06:30:00.001-05:00

Great to take to pot lucks and teacher luncheons. I'm taking these next week when the Kindergarten is responsible for Teacher Lunch Day.

1 Yellow cake mix
1 Egg
1/3 Cup Butter
1 (14 oz.) Sweetened Condensed Milk
1/2 - 1 Cup chopped toasted pecans (optional)
1 tsp. vanilla
1 egg
1/2 - 1 Cup Heath Bits O' Brickle

Mix first 3 ingredients until crumbly. Pat into 9x13 pan. Mix the rest of the ingredients together and pour over cake. Bake at 350 degrees for 30-35 minutes until golden brown. Cool and cut into squares.

No Bake Cheesecake with Fruit Topping

2011-04-30T06:15:00.004-05:00

My mom made this for Easter lunch this year. It is also the first dessert that I remember my mom making as a child. My mom always tops her pies with cherry or blueberry pie filling, my favorite is blueberry. The recipe is below, of course I always make it lower in fat by using light cream cheese and light cool whip. Easy but so so good!

2 8 oz. pkgs Cream Cheese,room temperature
1 can Sweetened Condensed Milk
1 Tsp Lemon Juice
1- 1 1/2 Tsp Vanilla
1 Graham Pie Crust (Largest size)
1 can favorite pie filling (I recommend Blueberry!)

Beat cream cheese, milk, lemon juice, and vanilla together until smooth. Spoon into crust.

Refrigerate at least 3 hours or overnight. After set add pie filling to the top of the cheesecake and cover completely. This can be made a day ahead before you are ready to serve.

Cola Cake

2011-04-29T08:43:00.003-05:00

Yummy but definitely not low fat. Great for a special occasion! Very rich, so serve small pieces so your guests do not go into a sugar coma. :)

1 cup coke
1/2 cup buttermilk
1 cup butter, softened
1 3/4 cups sugar
2 large eggs, slightly beaten
2 tsp vanilla extract
2 cups all purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 1/2 cups miniature marshmallows

Preheat oven to 350. Combine coke and buttermilk. Beat butter at slow speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla/ beat at low speed until blended.
Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coke mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13x9 inch pan.
Bake at 350 for 30 to 35 minutes. Remove from oven. Cool for 10 minutes.
Pour Classic Coke frosting over warm cake. (Sprinkle with toasted pecans - optional)

Classic Coke Frosting (the best part)
1/2 cup butter
1/3 cup coke
3 tbsp unsweetened cocoa
1 16 oz pkg powdered sugar
1 tbsp vanilla extract
Toasted Pecans (optional)

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.

Oven Roasted Green Beans

2011-04-08T07:34:00.000-05:00

1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 to 2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes

One pan chicken, sausage with Sage and onions & Potatoes

2011-04-07T06:51:00.002-05:00

This is a Nigella Lawson recipe - so good! It is a great week night meal with quick prep time and very little clean up.

1 large sweet yellow onion
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard (Coleman's or a spicy mustard )
1 tablespoon dried sage
Freshly ground black pepper
2 tablespoon Worcestershire sauce
1 lemon
10 Chicken pieces (I used legs, breast & thighs)
12 sausages (I used italian sausages)
2 tablespoons fresh sage leaves, chopped

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squsih everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the the pan (I use a big disposable pan) into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly. In the last 40 minutes add potatoes to the pan.

I use Tyler Florence's Roasted Fingerling Potato recipe. I move the chicekn & sausage to one side so there is room for the potaoes. The recipe says to have the oven at 500 when the potatoes go in, I cook them at 425 for 40 minutes.

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

2011-04-06T19:05:00.002-05:00

This is a Tyler Florence recipe - really good and easy!

2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage 3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper

Directions Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Chicken Tacos

2011-03-24T11:42:00.004-05:00

I watched The Simple Wife, Joanne, share this recipe on a video post in 2009. I have been reading Joanne's blog since 2008, I was introduced to her through a blog post Meredith wrote about a lunch she had with Joanne and some other friends.

If you do not know Joanne, please go read her blog and pray for her and her family as she recovers from a stroke that she on January 11, 2011. Kristen's blog (Joanne's sister), is a wonderful way to see Joanne's progress through pictures.

What a great way to entertain inexpensively! Sometime I am going to have a party and serve her recipe, but today I am making it for dinner. I am going to freeze 2 cups of the leftovers and make Meredith's Santa Fe Chicken Enchiladas.

Here is the method for this SUPER EASY recipe:

6 Boneless Skinless Chicken Breasts (I use frozen chicken straight from the freezer)
16 Ounce Jar of your Favorite Salsa
1 Packet Taco Seasoning (my addition)

Put everything into the slow cooker and give it a stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when with two forks.

For the tacos - serve with warm flour tortillas**, lettuce, shredded cheese, cilantro, lime and sour cream.

Go here to see what Joanne serves with her tacos.

**Warming flour tortillas
Wrap the tortillas in foil and place in a preheated 350 degree oven for 10-15 minutes. The tortillas come out hot and soft - almost as good as homemade tortillas.

BBQ Beef Sliders

2011-03-17T13:54:00.005-05:00

I made this last night for a pot luck Jeremy had today at work. This was super easy and it actually cooked overnight. He said it was delicious and everyone who tried it wanted the recipe. This is definitely a keeper!

3 pounds Chuck Roast
Salt, Pepper And Garlic Powder
1 bottle Kraft Brand Sweet And Spicy Chipotle BBQ Sauce (Large Bottle)
1 (12oz.) Shiner Bock Beer
1 bottle Jack Daniels Brand Honey BBQ Sauce (Small bottle)

Spray slow cooker with non-stick cooking spray. Set the temperature on cooker to High. Rub the chuck roast generously on all side with the salt, pepper and garlic powder. Place roast in slow cooker. Pour on the sweet and spicy chipotle sauce to cover completely. Pour beer over top and around the sides of the roast.

Cover and cook on high for 1 hour. Then turn down to low and cook for an additional 7hours.

Remove roast from pot and discard all liquids. Shred beef and place back into slow cooker. Pour in the Honey BBQ Sauce and stir to coat the meat.

Set slow cooker on warm for 1-2 hours or until time to eat. Serve on slider buns. Top with coleslaw if desired.

Baked Tortilla Chips

2011-02-01T17:43:00.003-06:00

Great for our favorite Chicken Tortilla Soup recipe!

Twelve 6-inch corn tortillas (preferably white)
1 tablespoon Extra Virgin Olive Oil
Salt

Preheat the oven to 350 degrees F.

Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.

Meatloaf Family Favorite

2011-01-21T16:23:00.007-06:00

I have made this meatloaf for awhile now, it has become a family favorite. Actually my pickiest child requested it for dinner this week. Tyler Florence has amazing recipes and you can find the original recipe for his Dad's meatloaf here. Below is the way I make it for my family. Super flavorful & very moist!!

Tomato Relish-

Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
16 oz Diced Tomatoes - pureed
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Meatloaf-

3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup Fat Free Half & Half
1 pound ground beef (extra lean)
1 pound ground pork (reduced fat)
2 eggs
Salt and freshly ground black pepper
3 to 4 turkey bacon slices
* 1 1/2 Cups of the Relish*

Preheat the oven to 350 degrees F.

Coat a skillet with a 2 tbsps of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes. Now add the tomatoes, stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes. Remove it from the heat; you should have about 4 cups of relish.

Place the torn white bread in a bowl and add the half & half let it sit while you get the rest of the ingredients for the meat loaf together.

In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. Use those tools God gave you and mix all the ingredients together. Messy, but the best way to mix everything together.

Line a cookie sheet with foil or parchment paper. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.

** You can make it earlier in the day and place in the refrigerator. Before ready to bake let it sit on the counter for about 15 minutes.

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.

Snicker Blondies

2010-12-31T18:57:00.003-06:00

I made these tonight for our family's New Year's Eve party. They were a hit!

1/2 Cup plus 2 tbs butter (room temp)
2 Cups brown sugar
2 eggs (room temp)
1 1/2 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
6 miniature Snickers bars, cut into pieces

Place butter, brown sugar in mixing bowl, blend until creamed together. Add the eggs one at a time, mix after each addition. Scrape the bowl and mix in vanilla. Put all dry ingredients in a bowl mix together. Add one cup of the dry mixture to the wet mixture, beat until incorporated. Scrap sides and add the final cup of dry mixture until blended in well. With spatula fold in Snickers pieces just until combined. Press dough into 13x9x2 inch greased and floured pan. Bake at 350 for 20-25 minutes. Cool in pan then cut into bars.

Basic Quiche

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

9 inch crust pie
8 slices bacon, cooked crisp
1 cup shredded red. fat Sharp Cheddar, grated
2 Tbsp chives, finely chopped
4 eggs, beaten
2 cups fat free half & half
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat oven to 425 degrees. Sprinkle bacon, cheese and chives into pastry shell.
In a medium bowl, whisk together eggs, cream, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes then reduce heat to 300 degrees and bake an additional 30 minutes, or until a knife inserted comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Refried Beans (Quick)

2010-12-04T06:00:00.001-06:00

Again the first place I looked for refried bean was the Homesick Texan blog. Sometime when I have a lot of time I will make her recipe but for Saturday I am going to make her semi-home version.

3 Cans Pinto Beans, drained & rinsed
1/4 cup of onion, diced
1 garlic clove, minced
4 slices of bacon
2 Tbsp Jalapeno (pickled in the jar)
1/2 cup stock or water
Salt to taste

Warm the canned bean in the microwave and set aside. Chop the slices of bacon and fry them in a skillet on medium until crispy and all the fat is rendered.

Remove cooked pieces (save them for a salad or something else). Fry the diced onion in the bacon grease for a couple of minutes, and then add the minced garlic and cook for another minute.

Add the beans into the skillet, adding 1/4 cup of chicken stock or water. Mash the beans with a potato masher, adding more stock/water for desired moisture. Keep stirring the mashed beans in the bacon fat until the texture is a chunky paste.

Serves four

Honey Lime Vinaigrette - Mexican chopped salad

2010-12-03T08:44:00.004-06:00

When you are splurging on a big Tex-Mex meal you need a salad to balance it out - right? This is an easy light salad to make you feel a little less guilty about those cheesy enchiladas.

Dressing-
1/4 Cup Lime Juice
2 Tbsp Honey
1 Tbsp Cilantro, finely chopped
1/2 Tsp Salt
2 Dashes Cayenne Pepper
1/3 Cup Canola Oil

Mix all ingredients together and shake well. This Vinaigrette can be made ahead and does not need to be refrigerated.

Salad-
1 Bag of Romaine Lettuce
1 tomato, seeded & chopped
1/4 red onion, sliced thin
1/2 cup cucumber, chopped
2 tbsp cilantro, finely chopped

Chile Con Queso

2010-12-03T06:06:00.000-06:00

Here is the Homesick Texan's version of *real* Chile Con Queso minus the cheese food. I'm not knocking the block stuff, but sometimes it is nice to keep things natural. Below are my changes of the recipe to fit my family's taste buds.

1/2 onion, finely diced
4 cloves of garlic, minced
4 jalapeno peppers, veins & seeds removed - diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of skim milk
6 cups of red. fat combination of Longhorn cheddar & Monterrey Jack, grated
1/2 cup of cilantro, chopped
1 cup canned tomatoes (pulverised in mini chopper)
1/2 cup of light sour cream
Salt to taste

Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. Add the garlic and cook for another minute. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.

Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. Stir in the sour cream and add salt to taste. Serves four

Cheese Enchiladas

2010-12-02T10:42:00.005-06:00

One of my favorite Food Blogs is Homesick Texan. Lisa is a New Yorker, who grew up in Texas, on her blog she shares the traditional Texas food she grew up with and misses from our great state. Whenever I want to make a dish that is "Texan" the first place I look is Lisa's blog. Saturday is my mom's birthday and she requested Cheese enchiladas, I knew Lisa would have what I was looking for and she did not disappoint. My menu for Saturday:
Cheese Enchiladas

Chili Con Queso

Refried Beans (Quick version)

Dad's Tex-Mex Rice

Honey Lime Vinaigrette on chopped salad

Neely's Salsa

Leya's Sopapillas Cheesecake

Cheese Enchiladas (with my changes)
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded red. fat very sharp cheddar cheese, grated
1/2 medium onion, diced finely
2 cups chili gravy (see below)

Make Chili Gravy (recipe below) and set aside.
Preheat the oven to 450. Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.

Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.

Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.

Take remaining chili gravy, and pour it over the rolled tortillas.Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 8 enchiladas.

Chili Gravy
1/4 cup canola oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried ground oregano
2 T chile powder
2 cups chicken stock
1 lb cooked ground beef (my addition)

Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.

Add chicken broth or water, mixing and stirring until the sauce thickens. Add cooked ground beef (my addition to Lisa's recipe). Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Tex-Mex Rice

2010-12-01T10:20:00.002-06:00

This is my dad's version of Tex-Mex rice. Jeremy and the boys love it so I am not allowed to make Mexican Rice any other way now. Super easy to make!

Uncle Ben's Converted Rice
Chicken Stock (for cooking rice, optional)
1 Tbs. Light Butter
3 to 5 Tbs. Taco Sauce (depending on how spicy you like it)
1 to 1 1/2 cups Sharp Red. fat Cheddar Cheese, grated

Cook the desired amount of servings of rice according to directions on the box. Make sure you add the salt and butter that the directions call for while cooking rice. I always cook my rice in chicken stock because I feel it adds more flavor. The amounts in the ingredient list (above) are for six servings of cooked rice.

Once rice is cooked add butter and taco sauce and mix well. Mix in cheese, then taste to see if it needs more salt. Enjoy warm!

PW Green Bean Casserole my version

2010-11-25T07:07:00.002-06:00

She tops her with Panko Bread Crumbs, but my family insists on French's Fried Onions as the only acceptable topping. I also add add a few corn flakes for extra crunch. This recipe can also be made a day ahead - just put the topping on right before baking.

2 Bags Frozen Long Green Beans
4 slices Bacon, Cut Into 1/4 Inch Pieces
2 cloves Garlic, Minced
1/2 cup onion, finely chopped
4 Tablespoons Light Butter
4 Tablespoons All-purpose Flour
2-½ cups Skim Milk
½ cups FF Half & Half
1-½ teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
⅛ teaspoons Cayenne Pepper
1 cup Grated Reduced Fat Sharp White Cheddar Cheese
Extra Milk For Thinning If Necessary
1 Can French's Fried Onions
1/2 Cup Corn Flakes, crumbled or Panko

Cook Green Beans in the Microwave until no longer frozen, we like our beans to have a little crunch. Cook until desired consistency.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add bacon/onion mixture to the sauce, stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with fried onions and corn flakes.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and fried onions and corn flakes are brown.

Side note- On Thanksgiving I made this with Panko on half and Fried Onions on the other half. I loved the Panko and Jeremy liked the fried onion side.

Cranberry-Orange Sauce

2010-11-23T09:00:00.004-06:00

Make this a few days before you are ready to serve it with your meal.

2 (8-ounce) pkg cranberries, fresh
1 orange, zested and juiced
3/4 cup sugar
1 cinnamon stick

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Peanut Butter Blossoms

2010-11-03T17:33:00.003-05:00

2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped

Directions:
Preheat oven to 375 degrees F.

In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.

Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar.

Bake 2 inches apart on ungreased cookie sheet for 8 minutes.

Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes

Sloan's BBQ Beans

2010-09-21T07:00:00.001-05:00

Everytime I make my SIL's beans I get requests for the recipe. This dish is VERY good!

1 lb. Lean Hamburger Meat
1 Tbsp Dried Minced Onions
2 Tsp House Seasoning (see recipe below)
2 cans Ranch Style beans
2 cans Pork n Beans
2 cups Ketchup
1/2 cup Brown sugar
1/2 cup Maple syrup
1/4 stick Light butter

Brown meat with onions; drain. Mix all ingredients with meat and bake at 300 degrees for 1 hour.

House Seasoning Recipe:
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Add to recipes in place of Salt & Pepper.

Shannon's Salad

2010-09-11T07:00:00.003-05:00

1 Bag Field Greens
1 Pear Red Bartlett,chopped - skin left on
1/2 Cup Candied Pecans or Toasted Pecans (I buy the candied in the bulk isle @ Sprouts)
1/3 Cup Reduce Fat Blue Cheese Crumbles
Balsamic Fig Dressing (Stonewall Kitchen Brand)

Super easy! Just add everyting to a bowl and add as much dressing as you would like to the salad right before serving.

Shannon's Pasta

2010-09-09T07:00:00.002-05:00

4 Chicken Sausage links (optional)
1 Box Penne Pasta
2 cups Fresh veggies; chopped (anything seasonal)
2 Tbsp Extra Virgin Olive Oil
Small jar of Pesto
2 Tbsp Fat Free half & half (optional)
1/4 to 1/2 cup Parmesan cheese; freshly grated
1/2 Fresh Lemon

Boil water. To a skillet cook sausage following pkg directions. Set aside. Add salt & pasta to boiling water cook to aldente. Add olive oil to pan saute veggies. After cooked to desired constancy; add salt & pepper. Add pesto (whole or almost whole jar) to veggies. If adding Half & half add now - maybe 2 TBSP. Dice sausage up and add to veggies in skillet. Save a cup of pasta water - drain pasta & add to veggies. Add pasta water (if needed) and parmesan cheese. Before serving squeeze half a lemon on top & stir.

My Everyday Salad Vinaigrette

2010-09-07T07:00:00.001-05:00

My SIL Sloan gave me this Vinaigrette years ago and it has become my go to dressing.

1/4 Cup Honey
1/3 Cup Season Rice Wine Vinegar (I use Nakano)
1/2 Cup Extra Virgin Olive Oil
Pinch of Kosher Salt and Pepper

Add all ingredients to a jar and shake well. Will last in the pantry for about a week.

My Boys favorite Sloppy Joes

2010-09-05T07:00:00.003-05:00

I came up with this recipe about a year ago because I was out of ketchup and my boys have asked me to make this our standard recipe.

1 Pound Extra Lean Ground Beef or Ground Turkey Breast
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp Kosher Salt
1 Tsp Pepper
1/2 Tbsp Brown Sugar
2-3 Tbsp Worcestershire Sauce
3 Tbsp Mustard
10 3/4 OZ Soup at Hand Classic Tomato
1/2 of the soup can full of Water
2 Slices Sharp Cheddar Cheese Slices

Brown meat and then add all ingredients except the cheese slices. Simmer for 10 minutes and before ready to serve add cheese slices and stir them into the meat mixture. Serve on hamburger buns - super easy and yummy.

Ricotta Cheesecake

2010-09-03T07:00:00.001-05:00

Another David recipe- I did not make any changes - his recipe is called Carla's Torta Di Ricotta.

2 cups plus 2 tablespoons ricotta cheese
3 tablespoons sugar
1 cup heavy cream
3 tablespoons bittersweet chocolate, finely chopped
1 (8-inch) pie crust, blind baked until cooked through and golden brown.
3 pears, peeled, halved and cored**
3 cups water
3 tablespoons apricot jam

Refrigerate the ricotta cheese in a strainer overnight so that the excess moisture is removed.

In a mixing bowl, blend the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.

In a saucepan, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar has dissolved, add the pears and gently simmer until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.

In another saucepan, heat the remaining 1 cup water and apricot jam. Stir and cook until the jelly is liquefied, so that it can be used as a glaze. Spread the apricot glaze over the pears and let the pie rest in the refrigerator for 4 hours before serving.

**You could substitue the pears with peaches or plums.

Smoke Turkey Sausage

2010-09-01T07:00:00.007-05:00

2 lbs smoked turkey sausage (I use Butterball Dinner sausage)
1 cup dry white wine
1/2 cup chicken stock (I use Kitchen Basics)
1/4 Balsamic Vinegar*
2 tablespoons honey
1 tablespoon grainy mustard
Pinch of salt & pepper

Slice the sausage in half and then slice each half down the middle. At this you will have 4 pieces, cut these pieces into 1/4 inch pieces; set aside. In a stew pot add all ingredients except the sausage. Once everything is in the pot whisk to incorporate mustard into the liquids. Add then sausage pieces to the pot and cover, cook on medium high heat for 8 minutes. Take lid off and reduce heat to simmer and cook another 5 to 10 minutes until liquid reduces; stir occasionally. I serve this with risotto, asparagus and a caprese salad.

*The best balsamic vinegar is made in Modena, Italy. You can find this anywhere (i.e. Target, Kroger, Market Street).

Caprese Salad

2010-08-29T07:00:00.004-05:00

I mentioned David Rocco the other day - his show, David Rocco's Dolce Vita, on the Cooking Channel is so addictive for me. I keep them taped on the tivo so I can watch them over and over. His wife, Nina, their twin daughters and he live my dream - six months in Florence and six months in Canada (I'd live in the USA). This show is just as much a travel show as it is a cooking show. All things Italian make my heart smile, (except maybe their politics) so I love this show. Here is my adaptation of David's Insalata Caprese.

3 large tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
1 bunch fresh basil leaves
Extra-virgin olive oil, for drizzling
Salt & Pepper (Kosher salt only)
2 - 3 Tbsp toasted Pine Nuts (optional)

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Liberally drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Sprinkle Pine nuts on top of the salad before serving.

Chocolate Chip Oat Cookies w/ Toasted Pecans

2010-08-27T07:00:00.001-05:00

I love all the goodies in these cookies.

1/2 cup white flour
1/4 cup whole wheat flour
3⁄4 teaspoon baking powder
3⁄4 teaspoon baking soda
3⁄4 teaspoon cinnamon
1⁄4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
6 tablespoons sugar
6 tablespoons brown sugar
1 large egg
3⁄4 teaspoon vanilla extract
3⁄4 cup rolled oats
1 cup semisweet chocolate chips
1⁄2 cup pecans, roasted for 10 minutes and chopped

Preheat the oven to 350 degrees.

Cream the butter and sugar until smooth. Add the egg and vanilla and beat until fluffy.

Mix together the flours, baking powder, baking soda, cinnamon and salt, and add to butter, sugar and egg mixture. Beat until well incorporated, and then stir in oats, chocolate chips and nuts.

Roll dough into walnut-sized balls, place on parchment-sheet lined cookie sheets and bake for 17 minutes. Should make about 24 cookies.

Strawberry Pretzel Salad

2010-08-25T07:00:00.000-05:00

We always had this dish in the Spring for "Sunday Lunch" and especially at Easter. Growing up on Sundays we would have roast, mashed potatoes, green beans and rolls - it never changed - there was something very comforting in that meal. We now go to church on Saturday nights, so I miss big Sunday lunches. I think I need to bring the Sunday lunch tradition into the lives of my boys.

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan.

Refrigerate until completely chilled, at least 1 hour.

Kristi’s Chocolate Cake

2010-08-23T07:00:00.001-05:00

My friend Kristi made this cake for a meeting and we all thought it was super moist and delicious. We were shocked when she told us that it was not a scratch cake but that it was a cake mix and that it was super easy. I have made it a couple of times and I am always asked for the recipe.

1 pkg. yellow cake mix
1 large box (5-6 oz) chocolate instant pudding mix
½ cup sugar
¾ cup oil
¾ cup water
4 eggs
1 cup sour cream
12 oz. chocolate chips

Mix dry pudding, dry cake mix and sugar together in a large bowl. Add oil, water and eggs and stir. Add sour cream and chocolate chips and stir. Pour into a floured bunt pan and bake at 350 degrees for 55-60 minutes. Cool cake completely.

Chocolate Glaze: (optional) Kristi's notes- "The cake is very moist and the glaze is not necessary. I did put a glaze on it, but only half the recipe." I too put the glaze on it to when I make the cake.

2/3 c. Hershey’s cocoa, natural unsweetened
1 stick butter
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

Raspberries or strawberries (garnish but important - cuts the sweetness of the cake)

Melt butter in medium saucepan. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to desired consistency. Add more milk if needed. Stir in vanilla. Drizzle over cooled cake while glaze is warm. Garnish with raspberries or strawberries.

Sour Cream Coffee Cake

2010-08-21T07:00:00.000-05:00

I made this in April for a girls getaway weekend for breakfast and it was a hit. No changes were made from the orginal recipe as it is Ina's recipe - she's the best.

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional (did not use)

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Chive Risotto Cakes

2010-08-19T07:00:00.000-05:00

Risotto is one of the favorite dishes at our house (loved by all which is rare!). When I saw Ina make these on Barefoot Contessa I had to try them and they were a hit! I serve the cakes with a green salad with a simple vinaigrette and broccoli for the boys. Believe it our not I did not change a thing from the original recipe. I love Ina's recipes, they are all so basic and delicious.

Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Extra virgin olive oil

Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees F.

Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Lemon Cupcakes w/ Marscarpone Frosting

2010-08-17T07:00:00.005-05:00

Dimples Cupcakes use to be my favorite local bakery. I loved the Lemon Delight cupcake, which is strange, because lemon is not my first choice when it comes to dessert. This cupcake is super moist and the lemon cuts the sweetness - I CRAVE this cupcake. Sadly, I no longer go to Dimples because of an article published in D Magazine that outed the bakery. They do not make their cupcakes from scratch and they are dishonest business owners, so can not longer in good conscience support their business.

When I saw Leigh Anne's recipe for the Perfect Lemon Cupcake I had to try it so I could get my cupcake fix. Here I have adapted the recipe a bit by adding a lemon mascarpone frosting. For an added touch, you could put a thin slice of lemon on top or a candied lemon slice. If you have not visited the blog Your Homebased Mom you are missing out. Leigh Anne has amazing recipes and entertaining ideas. She also has a whole blog dedicated to party planing ideas called Your Homebased Parties.

1 package lemon cake mix
1 C sour cream
3/4 C water
3/4 C oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients and then add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.

Frosting:
1/3 cup sugar
2 tablespoons fresh lemon juice
Finely grated zest of 2 lemons, plus more for garnish
Pinch of salt
2 cups mascarpone, at room temperature

In a medium bowl, combine the sugar, lemon juice, lemon zest and salt and mix at low speed until the sugar is dissolved. Add the mascarpone and beat at low speed until creamy; do not overbeat.

Baked French Toast Casserole

2010-08-15T07:00:00.002-05:00

I made this the first time five years ago for Karen's baby shower. It is a Paula Deen recipe so you know it is rich and delicious. I make this recipe "as is" and do not use lowfat ingredients, this is a special occassion brunch idea - great for holidays.

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
~Praline Topping (to follow)~
Maple syrup (optional - I do not use)

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Praline Topping:
•1/2 pound (2 sticks) butter
•1 cup packed light brown sugar
•1 cup chopped pecans
•2 tablespoons light corn syrup
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Paula suggests serving with Maple syrup but it is sweet enough by itself, so I do not add it.

Banana Muffins with Mascarpone Cream Frosting

2010-08-13T07:00:00.000-05:00

By now you know that Giada is one of my favorite chefs. Here is a great brunch muffin recipe or it could be used for a dessert. I made just a couple of changes to the recipe, see the original recipe here.

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces Neufchâtel cheese, room temperature
6 tablespoons (3/4 stick) light butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted (optional)

Directions
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Make Ahead Breakfast Burritos

2010-08-11T07:00:00.005-05:00

I saw this recipe two years ago at the blog A Chelsea Morning. For the new school year I am going to make these for a healthier breakfast option for Matthew & Connor, instead of Lean Pockets, which are filled with additives and preservatives. Barb makes 2 dozen giant burritos, so this recipe will go even further with smaller tortillas. I have made the recipe fit my family, to see the original recipe go to Barb's post, also on that post she has a recipe for make ahead dinner burritos.

3 dozen eggs
8 oz. light sour cream (Daisy)
1 pkg. breakfast sausage
1 pkg. turkey bacon
2 7-ounce cans Ortega diced green chiles (optional)
24 ounces 2% sharp Cheddar cheese, shredded
salt and pepper
3 pkgs soft taco size low carb whole wheat tortillas (Mission carb balance)

Add light butter or cooking spray to your pan. I like my eggs very soft so I cook them on a med low heat. I crack my eggs directly into the pan without beating them first, add salt & pepper to taste - then add the sour cream in spoonfuls to the pan. I do not touch the eggs until there is a thin layer of cooked eggs on the bottom of the pan, then I break the yolks and mix the eggs well. I do not touch them very much after that - just a few stirs until they are set. The less you touch them the softer they will be - I learned to cook my eggs like this from my Papa Hill. Think of him everytime I make eggs.

Cook the sausage in a pan until browned, drain on a paper towel lined plate - set aside to cool. Cook the bacon in the microwave until crisp, once cooled crumble.

I separate the eggs into two bowls. In one bowl I add the sausage and in the other I add the bacon - this way we will have two kinds of burritos in the freezer.

Place the tortillas on your counter, just a couple at a time so they don't dry out and sprinkle Cheddar cheese down the middle. Place a couple of big spoonfuls of the egg mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around. I will add green chiles to a few that I will eat. :)

Wrap each burrito individually in aluminum foil and label, then freeze. These last a two months in the freezer. Barb says not to let them go longer than two months in the freezer because the eggs might go bad.

Here's how Barb prepares them when we're ready to eat them. Take the number I need out of the freezer the night before and let them thaw in the refrigerator overnight. The next morning, since they're already wrapped in aluminum foil, I just pop them in a 350 degree oven for about 20 minutes until they're heated through. If they're not completely thawed, just heat them a little longer.

Breakfast Tart

2010-08-09T07:00:00.001-05:00

I watched Giada make this in the Spring and have made it several times since then. I use bacon instead of Pancetta just because it can be cooked in the microwave. I have also substituted Swiss for Gruyere- it is good but Gruyere is my favorite. Love breakfast foods!!

Butter, for greasing the pan
Flour, for dusting the pan
1 unroll-and-bake refrigerated 9-inch pie crust
1 egg white, lightly beaten
3 ounces THICK bacon, cooked and crumbled
5 eggs, at room temperature, lightly beaten
4 oz mascarpone cheese, at room temperature
8 oz shredded Gruyere
3 green onions, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Special equipment: 9-inch tart pan with removable base

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.

Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.

In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and bacon. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.

Cut the tart into wedges and serve warm or at room temperature.

Sopapilla Cheesecake

2010-08-07T07:00:00.003-05:00

My friend Leya is famous for this dessert. Here is her recipe:

2 pkgs. crescent rolls**
2- 8oz packages of cream cheese*
1 cup sugar
1 tsp vanilla
1/2 stick butter**
cinnamon-sugar mixture (to your taste)

Butter bottom of 9x13 dish. Spread one package of crescent rolls on bottom of dish. Heat cream cheese on stove and stir in sugar and vanilla. Spread other package of crescent rolls on top. Pour melted butter on top and sprinkle with cinnamon sugar mixture. Bake 350 for 20 minutes. Serve warm with coffee.

**When I make it I use Reduced Fat Cresent Rolls, Neufchâtel cheese (instead of cream cheese) and light butter. It tastes as good as the full fat recipe.**

Parmesan Asparagus

2010-08-05T07:00:00.003-05:00

I LOVE Asparagus in any form. In a pinch I can even eat it out of the can - but don't tell anyone!

1 to 2 bunches of cleaned and trimmed asparagus
2 T of butter
Seasonings of your choice (salt, pepper & garlic powder)
1 cup of shredded parmesan

Lay asparagus out in a square, glass baking dish. Cut butter into small cubes and disperse randomly on top of aspargus. Sprinkle with seasonings of your choice. Then cover with parmesan cheese.

Bake at 350 for approximately 20 to 25 minutes. Bake covered for a more "steamed" asparagus or bake uncovered for the parm to get a little crispy! Great to assemble ahead of time when entertaining!

Toffee Bit Dip

2010-08-03T07:00:00.001-05:00

Another dip recipe...love me some Longhorn Football!!

8oz. package Softened Neufchatel Cheese (lite cream cheese)
1 Cup Brown sugar
2 Tsp vanilla
1 pkg Milk chocolate toffee bits (baking isle)
Granny smith apples, sliced

Combine all ingredients in a bowl and chill. Serve with sliced granny smith apples.

Baked Potato Dip

2010-08-01T07:00:00.002-05:00

With football season just around the corner time to add some game day eats! Hook 'em Horns!!

8oz. Light sour cream
8oz. Whipped cream cheese
8oz. Sharp 2% cheddar cheese; shredded
Package Real Bacon pieces (in salad section @ store)
Package Ranch dressing mix
2 tbsp Chives; chopped
Loaf of Hawaiian Bread

Preheat oven to 350*. Mix all the ingredients together in a bowl. Scoop out the center of the bread to make a bowl and pour in the dip mixture. Cover with foil and bake in the oven on 350 for 2 hours. Serve with Wheat Thins, Fritos or make bread cubes with the center that you scooped out.

Chocolate Chip Graham Cookies

2010-07-31T07:00:00.002-05:00

Making these for a Casa Hogar Elim party tonight.

1 1/2 cups graham cracker crumbs
1/2 cup flour
2 tsp baking powder
1 (14 oz.) can sweetened condensed milk (Eagle Brand - my choice brand)
1/2 cup butter, softened
2 cups semisweet chocolate chips
1 tsp. vanilla extract

Preheat oven to 350 degrees. In a mixing bowl beat sweetened condensed milk, butter, and vanilla until smooth. Add graham cracker crumbs, flour and baking powder and stir until smooth; then add chocolate chips. Drop the dough by teaspoonfuls onto a lightly greased cookie sheet. Bake 12 to 15 minutes or until lightly browned. Let cool for 5 minutes and then move to a wire rack to cool. Makes 4 dozen cookies.

Kentucky Derby Pie

2010-07-29T07:00:00.002-05:00

My friend Ivey makes this amazing dessert - yum!!

1 Cup Sugar
1/2 Cup Flour
2 Eggs; Beaten
1 Stick Butter; melted then cooled
1/2 Cup Pecans, chopped
1 6 oz chocolate chips ( or half of a 12 oz)
1 tsp vanilla
1 ready made pie crust ( I think Kroger is the best)

Mix sugar & flour then add eggs, butter, pecans, choc. chips and vanilla. Pour into a unbaked pie crust.

Bake @ 325 for 1 hour.

Served warm with vanilla ice cream!

Pasta Carbonara

2010-07-27T07:00:00.002-05:00

I love the new Cooking Channel! I am sure I will be posting many recipes here after I try them. Here is my adaptation of Jamie Oliver's Zucchini Carbonara - I left out the zucchini because my man and boys will not eat anything from the squash family, but if I ever have any veg lovers over I will definitely add them. If you haven't watched Jamie Oliver's show - Jamie At Home, you should because you will learn so much about basic cooking skills and the importance of using the freshest ingredients possible.

1 lb Perciatelli*(or your favorite pasta)
2 Tablespoons Extra Virgin Olive Oil
8 slices thick slices pancetta or bacon, cut into chunks
4 large egg yolks
1/2 cup Fat Free Half and Half
2 big handfuls Parmesan (freshly grated)
Salt and freshly ground black pepper
1/2 cup fresh Italian Parsley, chopped (only use fresh!)
Pepper & Extra Virgin Olive Oil (for serving)

Prepare pasta according to directions for your pasta to be "Al Dente". Tip- before you add the pasta to the boiling water, add salt to the water. You will need at least a couple of tablespoons of Kosher Salt, the water should taste like the ocean.

To make the carbonara sauce, put the egg yolks into a bowl, add the half & half and half of the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.

In a large skillet add 2 Tbsp of Extra Virgin Olive Oil and the pancetta/bacon - cook until brown and crispy. I usually remove the oil to save a few calories & fat but never the brown bits in the pan, they contain all the flavor. Side note - I have not tried this with Turkey Bacon but it would definitely save on fat & calories.

Now it is time to mix everything together, I am going to borrow Jamie's words because he is such a great teacher and this part is important.

"It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the bacon, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)

Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. Add to serving dish, top with parsley, fresh pepper and drizzle of Extra Virgin Olive Oil - then serve and eat immediately, as the sauce can become thick and stodgy if left too long. "

I always reserve a little extra Parmesan, EV Olive Oil, Parsley & Pepper so each person can add more to their plate if they want it. I can never have enough cheese, Olive Oil & fresh herbs.

*Also known as Bucatini pasta - I buy Delallo Perciatelli at Sprouts.

Chicken Saltimobooca

2010-07-25T18:29:00.009-05:00

My friend Nicole made this for us for dinner a couple of times - it is so delicious! Believe it or not it is a Weight Watcher's recipe (bonus!) and it is six points.

4 chicken breasts
1 tablespoon fresh Basil (cut in ribbons);chopped or 1 teaspoon dried Basil (I use fresh)
1/4 teaspoon Salt
4 thin slices of prosciutto*
4 slices smoked provolone cheese*
1 tablespoon olive oil
1 teaspoon light butter
1/3 cup Marsala**

Lightly pound the chicken breasts between two sheets of wax paper with a mallet until thin but not torn. Sprinkle with the basil and salt. Top with the prosciutto and cheese slices. Roll up the chicken from short sides and secure with toothpicks. Refrigerate, covered, for 1 hour.

Heat a large nonstick skillet over medium-high heat. Swirl in the oil and butter, then add the chicken rolls. Cook until lightly browned, about 2 minutes on each side. Add the Marsala to the browned chicken rolls, bring to a boil. Reduce the heat and simmer, covered, until just cooked through, about 10 minutes. Scoop up the juice left in the pan and pour over the chicken and serve.

Nutritional info: 1 chicken roll with 2 tablespoons sauce - WWpoints: 6

*You can ask the deli person to slice only as much prosciutto and provolone as you need - it helps saves a little money.

**Nicole uses the Marsala cooking wine, she says you can get it with the vinegars. I always use Marsala Wine.

Grandma's Oyster Christmas Crackers

2009-12-12T07:38:00.004-06:00

Monday I am doing my Christmas food gift cooking. I am going to make Tiger Butter, Pretzel Bites and these crackers. My Grandma Hill use to make these at Christmastime - they are so good and very addictive.

3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
1 (12 ounce) package oyster crackers

Preheat oven to 275 degrees F (135 degrees C).

In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.

Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.

Candied Cake Bites

2009-12-11T12:08:00.004-06:00

This recipe is from my friend Gabrielle. Below is the recipe in her words. I have never made these and I love that she gives lots of ideas on flavor combos. Can't wait to make them.

Very easy - you use a cake mix and basically, make a truffle. They are a little time consuming though. and yes, buying them would be easier, but not cheaper if you need a couple hundred.

So here is the recipe:
BASIC CAKE BALLS
1 (18.25-ounce) boxed cake mix plus ingredients called for on box
1 (16-ounce) can prepared frosting
Almond Bark Coating or Confectionery Wafer Coating (both recipes follow)

Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.

Using a melon baller or your hands, form the mixture into 1 ½ -inch balls. Place the balls on wax paper; freeze at least 6 hours.

Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden.
Makes about 30 cake balls.

Almond Bark Coating: In a double boiler, melt one (20-ounce) package vanilla- or chocolate-flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100 percent power). Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch.

When almond bark is melted, stir in 1 teaspoon vegetable oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color. See "Where to find supplies" for purchase information.

Confectionery Wafer Coating: Melt 48 ounces confectionery wafers in double boiler or microwave oven per instructions for Almond Bark Coating. Omit oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.

CAKE BALL TIPS
1. Chill the cake-and-frosting mixture well (at least 2 hours) before you shape the balls. Freeze the balls at least 6 hours before dipping. Before dipping, make sure the cake balls aren't frozen solid because after being dipped, the coating has a tendency to crack when drying. Pre-dipped cake balls can be kept frozen for weeks.
2. To form the balls, use a melon scoop for uniform size. Small balls are easier to eat.
3. Work in small batches when dipping, keeping the rest in the freezer.
4. Use toothpicks, a fork or a skewer to manipulate the balls when dipping. Perfectionists may want to buy a candy-dipping fork because it ensures even coating of each cake ball to make it look like a truffle.
5. Use oil-based candy dye to color frosting. Start with a few drops, and add a little at a time.
6. Lay the dipped balls on wax paper to harden, placing the spot where you pierced the ball down to cover the hole, or cover the hole with decoration.
7. For decoration, fill a narrow-tip plastic squeeze bottle with a contrasting color of melted coating and paint stripes over the balls, or sprinkle on rainbow jimmies, colored sparkling sugar or finely chopped nuts. (If you are using oil-based candy color to tint coating made from white- chocolate disks, decorate with sprinkles quickly as the oil candy color causes the coating to set rapidly.
8. Dipped balls will keep at room temperature for days; if you refrigerate them, the coating will sweat.

You will need three things for cake balls: cake, frosting and coating. Here are some ideas:
•Devil's food cake with fudge icing and dark- chocolate coating
•Yellow cake with buttercream frosting and orange-colored vanilla coating with green or black accents
•White cake with white frosting mixed with orange and yellow sprinkles and chocolate coating
•German chocolate cake with coconut- pecan icing and milk- chocolate or light-cocoa flavored coating
•Spice or carrot cake with cream-cheese frosting and vanilla coating
•Lemon cake with lemon frosting and vanilla coating
•Chocolate cake with vanilla frosting and mint-flavored coating tinted green

Herbed Cheese-and-Cracker Bits

2009-11-26T08:00:00.001-06:00

My boys love these! My grandma use to make these around Christmas time every year.

1/2 cup vegetable oil
1 1-ounce package Hidden Valley Original Ranch salad dressing mix
2 10 1/2-ounce boxes Ritz Cheese Bits (not peanut butter flavor)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving.

Pretzel Peanut Bark

2009-11-25T08:00:00.002-06:00

3 cup skinny pretzel sticks, broken into small pieces - but not crushed
18 (1-ounce each) squares white chocolate
2 cup dry salted peanuts

Line a rimmed cookie sheet with parchment or waxed paper.

Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 %) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.

Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.

Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.

Recipe courtesy of Paula Deen

Slow Berry Cobbler

2009-11-24T08:00:00.001-06:00

Recipe by Paula Deen I made some changes below.

1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup Splenda, depending on your level of preferred sweetness
1/2 cup baking mix
2 1/4 cups Pioneer Low-Fat Biscuit & Baking Mix
1/4 cup Splenda, plus 1/4 cup
4 tablespoons light butter, melted
1/2 cup skim milk
2 teaspoons ground cinnamon

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, Splenda and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup Splenda, melted light butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup Splenda and ground cinnamon. Sprinkle the cinnamon mixture on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with fresh whipped cream or frozen yogurt.

Mexi-Chicken Crostada

2009-11-23T08:00:00.003-06:00

Another great & easy recipe from Jenny! My family loves this and I do not make any changes from her original recipe.

1 roll Pillsbury Pie crust, thawed
1 can chunk chicken
1 drained can Mild Rotel diced tomatoes with chilies
½ Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon garlic salt with parsley

Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet (use Silpat) that has been sprayed with non stick cooking spray.

Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.

Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

Marna's Chicken Dish

2009-11-22T08:00:00.002-06:00

This was made by sweet Marna Brown for my FBCN (now Chase Oaks Church) moms group several years ago. She was an amazing mentor mom and had wonderful wisdom to share with us. I miss her (& our other church friends) as we are no loner at the church. I made some changes below to make it lower in fat.

4 large skinless boneless chicken breasts
6 oz. Swiss cheese slices (red. fat)
1 can Cream of Chicken soup (healthy request)
1/4 cup white wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 light stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow greased casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

Walnut Praline Brie and Fruit Platter

2009-11-21T08:20:00.002-06:00

1 pound red or green grapes
1/4 cup dark brown sugar
2 tablespoons butter
2 teaspoons light corn syrup
1/2 cup chopped walnuts
1 small (8-ounce) brie wheel

Melt together the sugar, butter and corn syrup in a saucepan over low heat. Simmer for 3 minutes, then stir in the walnuts. Cut the Brie into wedges and arrange on round serving tray. Spoon 1 teaspoon of praline mixture over each wedge and garnish with the grapes. Serve with crackers or crostini.

Paula Deen Recipe

Skewered Greek Salad

2009-11-20T08:00:00.003-06:00

I made this for my brothers wedding reception. Do not cut the feta ahead of time because it will fall apart when you thread it on the skewers. So for the wedding I put all the ingredients in a bowl as a salad. This was a big hit.

24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
12 (6-inch) bamboo or wood skewers

Vinaigrette:
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.

For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.

Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

Recipe & photo courtesy Giada De Laurentiis & Food Network

Aunt Donna's Potato Dish

2009-11-19T08:00:00.001-06:00

1/4 cup grated onion
1 package frozen hashbrown
1 8 oz container light sour cream
1 can cream of chicken soup (healty request)
2 cups red. fat cheddar cheese
1 cup Cornflakes
1 stick light butter melted (divided 1/2 stick in cass & 1/2 in corn flakes)

Combine 1st 5 ingredients with 1/2 stick melted butter and put in a greased 9 x13 baking dish. Top with cornflakes and other 1/2 stick melted butter. Bake at 350 for 30 minutes.

French fried cheeseburger casserole

2009-11-18T08:00:00.001-06:00

1 - 2 tbsp. Olive oil
1 shallot, chopped
1 lb. lean ground beef
1/2 tsp. garlic salt
salt & pepper to taste
1 (24 oz.) pkg. frozen hash brown potatoes, thawed
1 can cream of mushroom soup (healthy request)
1 c. light sour cream
2 c. reduce fat cheddar cheese, grated
2 c. French fried onions

Saute shallot until tender - then add ground beef; brown and add spices. Combine remaining ingredients except French fried onions. Place in casserole. Top with French fried onions. Bake at 350 degrees for 30 minutes.

Chicken Burritos

2009-11-17T08:00:00.000-06:00

Another one of Meridith recipes that I will be making later in the week. I will make some slight changes - here is the original recipe.

1 Tbsp olive oil
1/2 cup shallot, finely chopped
1/4 cup (15 oz can) petite diced tomatoes, pureed (freeze the rest)
1 4oz can chopped green chilies
1 clove garlic, minced
2 1/2 cups cooked chicken, shredded
1 can refried black beans
flour tortillas

Toppings:
salsa
grated reduced fat cheddar cheese
shredded lettuce
lit sour cream
guacamole

Heat oil in skillet and saute shallots, chilies, and garlic until tender. Add chicken and tomatoes - heat through. In separate saucepan, heat beans. Keep warm. Top tortillas with beans, chicken mixture, and desired toppings.

Camp Corn Bread

2009-11-16T08:20:00.004-06:00

1 (8 ounce) package corn bread (jiffy) mix
1/3 cup skim milk
1 egg, lightly beaten
1 can (15 ounce) canned cream corn
1/2 cup light sour cream
2 tbsp light butter, melted

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan. Bake in preheated oven for 30 minutes (check after 20 mins), or until a knife inserted into the center of pan comes out clean.

White Chicken Chili

2009-11-16T08:00:00.007-06:00

Today is a cold day in North Texas. I have been wanting to make this recipe for awhile and today is the day. I found this recipe at Meredith's recipe blog - believe it or not I will not be making any changes to the recipe.I will be making camp corn bread to go with it.

1 tablespoon of oil
1 onion, chopped
2 cloves of garlic, minced
1/2 Tablespoon cumin
3 chicken breasts, cooked and shredded
2 cans navy beans, drained
1 cup frozen white corn, or 1 can white corn
1/2 can of cream corn (freeze the other half for next time)
4oz can of chopped green chiles
2 cups of chicken broth
1/2-1 Tablespoon chili powder
1 can petite diced tomatoes
3 or 4 tablespoons salsa verde

Garnishes:
Sour cream
chopped cilantro (A MUST)
shredded cheddar or Monterey Jack cheese
tortilla chips or corn bread

Saute onion, and garlic in hot oil in a large stock pot until tender. Add remaining ingredients and mix well. Simmer over low heat for 30-60 minutes.

PW White Chicken Enchiladas

2009-11-13T16:25:00.008-06:00

I am making this for our Life Group on Sunday. I can not wait to try this - it looks so good! Here is the original recipe.

2-½ cups Cooked, Shredded Chicken
2 cups Reserved Broth From Chicken
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups half and half
2 Tablespoons Light Butter
2 Tablespoons Flour
1 cup Light Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper (to Taste)
Cilantro, Chopped
Picante Sauce (optional)

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like (Pioneer Woman does not add more cheese), then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Cranberry - Orange Sauce

2009-11-10T07:42:00.001-06:00

I made this Tyler Florence recipe last year for Thanksgiving. It was so good. Side note I made it a couple of days before Thanksgiving. I think I will replace the sugar with Splenda this year.

2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick

Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Chocolate Pumpkin Dump Cake

2009-11-09T07:52:00.005-06:00

I found a Pumpkin Dump Cake recipe at Main Street Mom Cooks. I want to make it, but only a couple of my family members would eat it, so I thought I would wait to make it when I have to take it somewhere. So I took her concept and made it chocolate but kept the pumpkin to sneak in a something healthy.

1 can pumpkin (15 oz cans)
3 tbsp 1/3 less fat cream cheese
1/2 can (12 oz) evaporated milk
2 eggs
1/4 tsp. cinnamon
1/2 tsp. salt
1/4 cup splenda
1/4 cup splenda brown sugar
1 German Chocolate cake mix
1 stick of light butter
1 cup chopped nuts

Mix pumpkin, cream cheese, cinnamon, splenda and milk.Pour into a greased and floured (I use Baker’s Joy) 9x13 pan. Sprinkle with cake mix. Drizzle with melted butter. Put on the chopped pecans. Bake 350 for 45 minutes to 1 hour (check at 35 minutes). Serve topped with frozen yogurt.

Side note: next time I will make two of these desserts and take one to a friend because we thought the ratio of chocolate to pumpkin was off (too much pumpkin). From now one I will put only half the pumpkin mixture in the dish and put the other half in a dish and buy an additional cake mix and light butter to make two desserts. Also at 45 minutes our pecans were a little burnt so I will begin checking after 40 minutes.

Chicken or Ham Aspargus or Spinach Polenta Casserole

2009-11-08T08:28:00.004-06:00

I used the leftover alfredo sauce and polenta I had in the freezer to make this dish. Great brunch dish or for a girl luncheon (but I served it for dinner but only Jeremy and I ate it). Jeremy prefers it with chicken & spinach.

16 oz. pkg. prepared polenta (or 2 cups leftover)
2 Tbsp. olive oil
2 Tbsp. light butter
10 oz. container refrigerated four cheese alfredo sauce (or left over homemade)
2 cups frozen asparagus pieces, thawed and drained
or
2 cups thawed & drained frozen spinach (squeeze out excess water)
1 cup cooked cubed ham
or
1 cup cooked cubed chicken
1/2 - 1 cup freshly grated Parmesan cheese

Preheat oven to 425 degrees. Slice polenta into 1/2" slices. In large skillet, combine olive oil and butter and heat over medium heat. When butter melts, add half of the polenta slices; cook until well browned on one side, then turn and cook on second side. This should take 5-7 minutes total. Drain on paper towels.

Then arrange the browned polenta in a greased 8" square glass baking dish. Top with asparagus pieces (or spinach) and ham (or chicken). Spoon sauce over casserole and sprinkle with Parmesan cheese.

Bake at 425 degrees for 20-25 minutes or until casserole is bubbling and cheese begins to brown.

Skinny Alfredo Sauce

2009-11-07T08:00:00.001-06:00

I found this recipe at one of my favorite recipe blogs Our Best Bites. My pickiest eaters asked for seconds on their pasta and loved the sauce. I double the recipe so I could freeze the leftovers. Here is the original recipes because as always, I made some changes.

1 1/4 C skim milk
1/4 c half & half
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T light butter
3 garlic cloves, chopped finely
1 C finely grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

Freeze leftovers. When ready to use thaw in the fridge. Just re-heat and add a little milk and it will be back to normal again.

Chicken Enchilada Casserole With Polenta

2009-11-06T09:50:00.004-06:00

I made this for dinner last night so delicious!

1 cup cooked polenta (or 1/2 tube)
3 cup shredded cooked chicken
1 can corn, drained/rinsed
1 shallot, chopped
1 can diced tomatoes (pureed)
1- 2 chipotle peppers in adobo sauce, chopped, from can
1/4 cup cilantro, chopped
1 tsp cumin,
1 tsp garlic powder,
1 tsp chili powder,
dash salt
1 small can sliced black olives
2 cup red. fat mexi-blend shredded cheese
light sour cream
extra cilantro

Preheat oven to 350. Slice polenta into 1/2" slices. In large skillet, combine olive oil and butter and heat over medium heat. When butter melts, add half of the polenta slices; cook until well browned on one side, then turn and cook on second side. This should take 5-7 minutes total. Drain on paper towels. Line 13x9 baking dish with sliced/cooked polenta. Mix pureed tomatoes, chipotle peppers, cilantro, cumin, chili powder, garlic powder and salt - set aside. Layer in the following order: chicken, corn, black beans, shallot, & tomatoes mixture. Cover & bake for 30 minutes. Uncover and sprinkle with black olives and cheese. Bake an additional 10 minutes uncovered or till cheese is melted & bubbly. Serve with extra cilantro and sour cream as toppings.

Side note: my polenta (leftovers that were frozen then thawed) did not get crispy in the pan and the slices just turned to mush. So I just put it in the casserole dish and hoped for the best. Jeremy and I both really liked it - reminded us of a cornbread bottom layer. We just ate it with baked doritos (for a crunch).

CB Chicken Salad

2009-11-03T10:27:00.004-06:00

This is a knock-off of Corner Bakery's D.C. Chicken Salad. I made it last week when the 4th grade was responsible for teacher lunch day. Here is the original recipe because I made changes below.

Dressing:
1/2 c light Miracle Whip
1/2 c skim milk
1 tbsp lemon juice
pinch of salt
pinch of pepper

Salad:
4 chicken breasts, cooked and chopped into cubes
1/3 c small shallot, finely chopped
2 celery ribs, chopped
1/2 c granny smith apple, chopped
1/2 c pear, chopped
1 tbsp lemon juice (keeps apples and pears from turning brown)
1/4 c dried currant
1/2 c slivered almonds,toasted

Combine (with a whisk) the MW, milk, lemon juice, salt and pepper until smooth. Set dressing aside. Mix salad ingredients together and then top with dressing to evenly coat the salad. Serve with croissants, bread, crackers or on a bed of lettuce.

Bruschetta with Grilled Polenta

2009-11-01T09:00:00.000-06:00

Bruschetta Topping:
12 Roma tomatoes , skinned, seeded and chopped
3 cloves garlic , crushed
1/3 cup extra-virgin olive oil
2 tsp. kosher salt
1 Tbsp. Italian parsley , coarsely chopped
1 Tbsp. fresh basil , finely chopped
Shaved Parmesan cheese , enough to garnish
roasted pine nuts (optional)

OR instead of tomatoes add Melon salsa, parmesan & roasted pine nuts

Grilled Polenta Cakes:
1 tube polenta
Extra-virgin olive oil to season hot grill pan
Kosher salt to taste
Cracked pepper to taste
To make bruschetta topping: Score the tomatoes by making an X, and plunge into rapidly boiling water for 30 seconds.

With a slotted spoon, put the tomatoes into a bowl and immediately run cold water over them. The skins should pull off easily. If not, place them back into the boiling water for 15 seconds more.

Cut the tomatoes in half from the top of the stem to bottom with a paring knife. Dislodge the core and scrape it out along with the seeds. Cut the tomatoes in strips, then chop into small pieces and place in a glass bowl.

Add garlic, olive oil, parsley, basil and pepper. Cover and chill. Just before you are ready to serve, add the salt and mix. Serve over grilled polenta or crostini bread!

To make grilled polenta cakes: Preheat oven to 350°. Slice the polenta into 1/2-inch pieces. Brush both sides of the cakes with olive oil. Sprinkle on a healthy pinch of salt and pepper.

Heat a grill pan until really hot. Add the polenta cakes and grill for 5 minutes on each side. Arrange on a platter and sprinkle on fresh, chopped basil and parsley. Then, top with bruschetta topping and garnish with shaved Parmesan cheese.

Soft Polenta

2009-10-31T10:14:00.001-05:00

I love polenta and grits, but not until a couple of days ago had I ever made them at home. I found this recipe and made it for the first time last night and it was very easy. I froze two portions to use later and have found several recipes on-line for other variations I want to make. I will post them after I make them.

1 to 2 fresh or dried bay leaves
1 tablespoon coarse salt, or as needed
2 tablespoons extra-virgin olive oil
1 1/2 cups "instant" polenta
4 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese

Bring a kettle filled with about 4 cups of water to a boil, then lower the heat to very low and keep warm. Bring 4 cups water to a boil in a 3- to 4-quart heavy saucepan. Toss in the bay leaves and 1 tablespoon salt and stir in the olive oil.

Working with a small handful of the cornmeal at a time, let it fall through your fingers into the boiling seasoned water, while stirring constantly with a wooden spoon. (Pay special attention to the corners as you stir; it is there that the polenta will stick and scorch first.) It should take about 5 minutes to add all the cornmeal.

When all the cornmeal is added, the mixture should be smooth and thick and begin to perk like a little volcano. Lower the heat so the polenta continues to perk slowly, and cook, stirring constantly, until it is smooth and shiny, about 5 minutes. If at any point during the cooking the polenta becomes too thick to stir easily, add some of the water from the kettle--about 1/2 cup--to loosen the consistency a little. It is possible that you will not need to add all the water in the kettle before the cornmeal is tender. The polenta is ready to serve at this point, or you can choose to cook it an extra minute or two, to intensify the flavor.

Remove the pan from the heat, stir in the butter and cheese, and pour into a ceramic serving bowl. Let the polenta stand for up to 10 minutes before serving. The longer the polenta stands, the firmer its texture will be.

Cheesy Chorizo Strata

2009-10-30T12:00:00.001-05:00

Monday, I taped Oprah because her show was taped at our State Fair. Peter Clarac's delicious recipe won Best of Show in the cheese contest at the 2009 State Fair of Texas. I can not wait to try this recipe, but I will probably try to figure out how to bake it in a 9x13 casserole dish.

1/2 pound chorizo sausage, cooked and drained
1/2 cup mild green chilies, chopped
1 fresh jalapeno, seeded and diced
1/2 pound Monterey Jack cheese, cut into 1/4-inch cubes
3 cups French bread crumbs
4 eggs
1 tsp. cumin powder
1/2 tsp. salt
1/2 tsp. pepper
2 2/3 cups milk
1/2 stick butter, melted

Preheat oven to 300°Generously grease four 10-ounce ovenproof ramekins. Spread an even amount of chorizo over the bottom of each ramekin and top with the chilies and jalapenos. Spread half of the cheese cubes evenly among the ramekins, reserving the rest for later. Top with bread crumbs.In a medium bowl, whisk the egg with the cumin, salt and pepper, followed by the milk. Drizzle each ramekin with the melted butter, then divide the egg mixture evenly among them. Top with the remaining cheese. Chill at least 2 hours, but its best if chilled overnight.

Set ramekins in a bath of hot water and bake at 300° for 45 to 50 minutes, or until puffed and set. Set the ramekins under the broiler for 5 to 7 minutes to get a nice, crispy, cheesy top. Watch carefully. Serve with your favorite salsa.

Prosciutto-Wrapped Crostini with Melon Salsa

2009-10-29T08:00:00.001-05:00

1 long loaf Italian Bread or French Bread
Extra-virgin olive oil
Salt and freshly ground black pepper
1 cup Parmesan
1 small red onion, minced
2 tablespoons Champagne vinegar
1 ripe cantaloupe
Salt
2 tablespoons minced flat-leaf parsley
12 slices prosciutto, sliced in 1/2 crosswise

Preheat the oven to 375 degrees F.

Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside.

Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine.

Wrap the end of each crostini with a piece of prosciutto. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.

Banana Muffins w/ crumb topping

2009-10-28T08:05:00.003-05:00

I had bananas I needed to use up and I found this recipe at All Recipes. I made changes to make them lower in fat and calories. My family ate these moist muffins up can't wait to make them again soon.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup splenda
1 egg, lightly beaten
1/3 cup applesauce (no sugar added)
1/2 cup toasted walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
1/3 cup packed splenda brown sugar
2 tablespoons all-purpose flour
1 tablespoon light butter (very cold)

Preheat oven to 375 degrees. Lightly grease 10 muffin cups (I use Baker's Joy) and set aside.

In a large bowl, sift together 1 1/2 cups flour, baking soda, baking powder, cinnamon and salt. In another bowl, beat together bananas, splenda, egg and apple sauce. Stir the banana mixture into the flour mixture just until moistened (do not over mix). If adding optional ingredients fold in once batter is mixed. Spoon batter into prepared muffin cups.

In a small bowl, mix together Splenda brown sugar and 2 tablespoons flour . Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Super Easy moist Pumpkin Muffins

2009-10-27T08:40:00.009-05:00

I was a little worried about these muffins because they have so few ingredients, but I gave them a try. I have now made 3 batches and I can confirm that they are super moist. They are not the prettiest muffins due to "cookie dough consistency" but that is okay because they are so good. I tried different mix ins and my favorite is adding fresh blueberries and toasted walnuts. My family liked blueberry (no nuts) but their favorite is chocolate chip. Next I am going pecans and dried cranberries. Added bonus - one muffin equals on 3 Weight Watchers points.

1 Spice Cake Mix
1 can pumpkin (NOT pumpkin pie filling)
1/2 cup water

Mix together, batter will be very thick. If adding in mix-ins fold them in after batter is mixed.Spray a muffin pan with non-stick spray (I use Baker's Joy) and divide in to 12 muffins (do not use paper liners). Bake at 350 for 18 - 22 minutes or until toothpick comes out clean. Makes 36 mini muffins, cook for 14 - 16 minutes or until toothpick comes out clean.

Variations:
Add some walnuts, pecans, blueberries cranberries, shredded carrot or chocolate chips.
Use chocolate cake mix for delicious choco-pumpkin muffins. Go completely decadent and add mini-chocolate chips.
Can’t find spice cake mix? Use a yellow cake mix and a 1-2 tsp Pumpkin Pie Spice.

Easy Caesar Salad

2009-10-26T08:47:00.005-05:00

Very easy - a add a little of this and that kind of recipe.

1 head Romaine Lettuce
Sunflower seeds
Parmesan Cheese
Favorite bottle of Caesar Dressing (I use La Madeleine FF dressing)
Croutons
Pepper

Method:
Chop a head of romaine lettuce really fine-almost like confetti or slaw. Add lots of sunflower seeds and freshly grated parmesan cheese. Toss with a little Creamy Caesar dressing (not too much!), top with croutons and add freshly ground black pepper. Add rotisserie chicken to make a meal of this salad. Serve with a big crusty loaf of bread.