Thursday, April 18, 2013

Popeyes Biscuits

From: vegchic.blogspot.com
These taste just like Popeye's Biscuits, light and fluffy, and so easy to make.

Ingredients:

2 cups Bisquick
1/2 cup light sour cream
1/2 cup Sprite

Directions:

Mix Bisquick and sour cream with a pastry blender.  Stir in Sprite.  Pat lightly on a floured surface.  Cut out biscuits and place 2 inches apart on a ngreased cookie sheet.  Bake at 400 for 10-12 minutes.  Brush with butter when remove from oven.

Squash Casserole


 
Ingredients:
 
2 lbs yellow squash
1/2 large onion
1 sleeve Ritz crackers
1 cup cheddar cheese
2 eggs
3/4 cups milk
1/2 cup butter (melted)
salt and pepper (to taste)
 
Directions:
 
Preheat oven to 400 degrees
 
Lightly steam squash and onion.  Drain and set aside.  In medium bowl, 1/2 - 3/4 of  crackers and cheese.
 
In a large bowl add drained squash and onion, then fold in the crackers and cheese.  In a small bowl whisk egg and milk together, then add to the squash  mixture.  Stir 1/2 of melted butter into squash, season with salt and pepper and blend well.  Spread the squash mixture into a 9x13 pan, top with remaining crackers and rest of butter.
 
Bake for 25 minutes until lightly browned.
 
 


Fudgesickles



1 pkg instant pudding (chocolate)
1 1/2 cup milk
2 cups cool whip

Dissolve pudding in milk, whip in the coolwhip.  Spoon into 3 oz Dixie Cups and insert a popsicle stick.  Freeze

Homemade Seasonings

Here is some good info!  I use these seasonings often/ This would be cheaper and no need to worry about preservatives!  Mach your own Ranch, Dry O nion Soup Mix, and Taco Seasoning and stor ina small mason jar.


from: tinadobbs.myitworks.com






Taco Seasoning:

1/2 cup Chili Powder
1/4 cup Onion Powder
1/8 cup ground Cumin
1 T Garlic Powder
1 T Paprika
1 T Sea Salt
Put all ingredients in a jar and shake


Dry Onion Soup Mix:

2/3 cup Dried, Minced Onion
3 t. Parsley Flakes
2 t. Onion Powder
2 t.  Turmeric
1 t. Celery Salt
1 t. Sea Salt
1 t. Sugar
1/2 t. Ground Pepper

Mix all ingredients in a jar, give the jar a good shake.  Shake the jar to mix all of the ingredients well before each use.  Use 4T in a recipe in place of one packet of Onion Soup Mix.  Stor in a dry cool place.


Ranch:

5 T dry Minced Onions
7 t. Parsley Flakes
4 t. Salt
1 t. Garlic Powder

Mix together and stor in a air tight container.

For Dressing:

Mix 2 T of dry mix with 1 cup mayo and 1 cup buttermilk or sour cream.

For Dip:

Mix 2 T of dry mix with 2 cups sour cream.

Mix up a few hours ahead of time needed to serve and chill to mix all flavors together.

Tuesday, April 16, 2013

Brownie Coconut Ice Cream Sandwiches



12 ounce(s) raspberries
1 1/2cup(s) sugar
2 tablespoon(s) sugar
1 cup(s) (2 sticks) unsalted butter, cut into pieces
8 ounce(s) bittersweet chocolate, broken into pieces
4 large eggs
1 1/2cup(s) all-purpose flour
3/4 cup(s) cream of coconut (not coconut milk)
1 1/2cup(s) heavy cream

Directions

Heat oven to 350 degrees F. Line two 9- by 13-inch baking pans with nonstick foil, leaving a 3-inch overhang on two sides. In a large bowl, toss the berries with 2 tablespoons sugar. Let sit, tossing occasionally, for at least 30 minutes.

Meanwhile, place the butter and the chocolate in a medium saucepan and cook, stirring, over medium-low heat until melted. Remove from heat and whisk in the remaining 1 1/2 cups sugar, then the eggs.

Add the flour and stir until smooth.

Divide the batter between the prepared baking pans. Bake until a wooden pick inserted in the center comes out with moist crumbs attached, 12 to 15 minutes. Let cool completely in the pan.

Using an electric mixer, beat the cream of coconut and cream in a large bowl until stiff peaks form.

Gently fold the berries and their juices into the coconut-cream mixture; spoon the cream-berry mixture over one pan of brownies.

Use the foil overhangs to lift the remaining brownie layer out of the pan. Invert onto a cutting board and gently peel away the foil. Invert again onto a cookie sheet and gently slide on top of the cream-berry mixture. Cover and freeze for at least 6 hours or up to 2 days.

Use the foil overhangs to lift and transfer to a cutting board. Let sit for 5 minutes, then cut into bars.

 Tips & Techniques
Sweet Shortcut: No time to bake? Skip the brownies and freeze the cream mixture in the prepared pan. Cut into squares and sandwich between graham crackers.

Switch It Up: Replace raspberries with your favorite summer fruit — try cherries, blueberries, or sliced strawberries.

Brownie Sundae Cups


Brownie Cups 

1 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine
1 1/2cup(s) sugar
3 large eggs, lightly beaten
2 teaspoon(s) vanilla extract

Hot Fudge Sauce
1/2 cup(s) sugar
1/3 cup(s) unsweetened cocoa
1/4 cup(s) heavy or whipping cream
2 tablespoon(s) butter or margarine
1 teaspoon(s) vanilla extract
1 pint(s) vanilla ice cream

Directions

Preheat oven to 350 degrees F. Grease 6 jumbo muffin-pan cups (about 4 by 2 inches each) or six 6-ounce custard cups.

Prepare Brownie Cups: On waxed paper, combine flour, cocoa, baking powder, and salt. In 3-quart saucepan, melt butter over medium-low heat. Remove saucepan from heat; stir in sugar. Add eggs and vanilla; stir until well mixed. Stir in flour mixture just until blended. Spoon batter evenly into muffin-pan cups.
Bake brownies 30 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 5 minutes. Run tip of thin knife around edge of brownies to loosen. Invert brownies onto rack and cool 10 minutes longer to serve warm, or cool completely to serve later.

While Brownie Cups cool, prepare Hot Fudge Sauce: In heavy 1-quart saucepan, heat sugar, cocoa, cream, and butter to boiling over medium-high heat, stirring frequently. Remove saucepan from heat; stir in vanilla. Serve sauce warm, or cool completely, then cover and refrigerate for up to 2 weeks.

Gently reheat before using.
Makes about 2/3 cup.

 

Assemble brownie sundaes: With small knife, cut 1 1/2- to 2-inch circle in center of each brownie; remove top and set aside. Scoop out brownie centers, making sure not to scoop through bottom of brownies. Transfer centers to small bowl and reserve to sprinkle over ice cream another day. Place each Brownie Cup on a dessert plate. Scoop ice cream into brownie cups and drizzle with hot fudge sauce; replace brownie tops.

Polenta Chili Pie


Chili:

2 teaspoon(s) olive oil
1 1/2pound(s) well-trimmed boneless beef chuck, cut into 1/2-inch chunks
Salt
1 medium onion, chopped
1 medium red pepper, chopped
3 clove(s) garlic, crushed with press
1 serrano or jalapeño chile, seeded and finely chopped
2 tablespoon(s) tomato paste
3 tablespoon(s) chili powder
1 tablespoon(s) ground cumin
1 can(s) (28 ounces) whole tomatoes in juice
2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained

Polenta Crust:
2 cup(s) low fat (1%) milk
1 1/2cup(s) cornmeal
Salt
4 1/2cup(s) boiling water
--------------------------------------------------------------------------------
Directions

To prepare chili: In 12-inch skillet, with broiler-safe handle (if not broiler-safe, wrap handle in double thickness of foil for broiling in oven later), heat oil on medium-high until hot. Sprinkle beef with 1/4 teaspoon salt. Add beef to skillet in 2 batches, and cook 4 to 5 minutes per batch or until beef is browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to bowl once it is browned.

After all beef is browned, add onion, pepper, garlic, and serrano chile to same skillet, and cook on medium 8 minutes or until all vegetables are lightly browned and tender, stirring occasionally. Stir in tomato paste, chili powder, cumin, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.

Return beef, and any juices in bowl, to skillet. Add tomatoes with their juice, stirring and breaking up tomatoes with side of spoon; heat to boiling on medium-high. Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add beans and cook Chili, uncovered, 15 minutes longer or until meat is tender.

After adding beans to Chili, prepare Polenta Crust: In microwave-safe deep 4-quart bowl or casserole, combine milk, cornmeal, and 3/4 teaspoon salt until blended; whisk in boiling water. Cook in microwave on High 12 to 15 minutes. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first). Stir 2 more times during cooking.
While polenta is cooking, preheat broiler.

When Chili is done, skim off fat. Spread polenta evenly over Chili in skillet. Place skillet in broiler 6 to 8 inches from source of heat, and broil polenta 3 to 4 minutes or until lightly browned, rotating skillet if necessary for even browning. Let pot pie stand 10 minutes for easier serving. Makes about 9 cups.

 

Macaroni & Cheese


Coarse salt and ground pepper
1pound(s) elbow pasta
4tablespoon(s) butter
1small onion, chopped
1/4 cup(s) all-purpose flour (spooned and leveled)
4cup(s) milk
teaspoon(s) cayenne pepper (optional)
1 1/4cup(s) (5 ounces) shredded yellow cheddar cheese
1 1/4cup(s) (5 ounces) shredded white cheddar cheese
8ounce(s) ham, diced into 1/2-inch pieces
2slice(s) white sandwich bread

Directions
Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.

In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
 
Note: This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden

Creamed Corn


3 cup(s) fresh corn kernels, divided
3/4 cup(s) low-fat milk
1 tablespoon(s) cornstarch
1/4 teaspoon(s) salt 
Directions
Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes
 

Cheesy Onion Bread


             1 1/2stick(s) cold unsalted butter, 1 stick cubed
             1 large onion, finely chopped
             1 tablespoon(s) poppy seeds 
           Kosher salt 
              Freshly ground pepper 
         1 cup(s) (3 ounces) coarsely shredded Gruyère cheese
                        2 cup(s) all-purpose flour, plus more for dusting 
                        2 teaspoon(s) baking powder 
                 1/2 teaspoon(s) baking soda
                        1 teaspoon(s) salt
                  1 cup(s) buttermilk  
Directions

1.    Preheat the oven to 425 degrees F. Butter a 9- by 4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl, and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

2.    Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda, and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

3.    Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2- by 24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

4.    Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Steak Mushroom Pot Pie

 

Ingredients


1 sheet frozen puff pastry, thawed
2 tablespoon(s) olive oil
1 pound(s) beef fillet, cut into 1/2-inch cubes
3/4 pound(s) mixed mushrooms, sliced
1 large onion, cut into 1/2-inch dice
1 tablespoon(s) chopped fresh rosemary
1 tablespoon(s) tomato paste
2 clove(s) garlic, finely chopped
2 tablespoon(s) flour
1 1/2cup(s) reduced-sodium beef stock or broth
1 cup(s) frozen peas and carrots
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 large egg, lightly beaten with 1 tablespoon of water  

Directions
Heat oven to 400 degrees F. Place 4 deep crocks or ramekins (1 1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate. 
Heat 1 tablespoon of the oil in a large nonstick skillet over high heat until oil is shimmering. Sauté beef, in 2 batches, 1 1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 tablespoon oil to skillet with mushrooms and onions; sauté over medium-high heat 4 minutes until mushrooms are softened and onions are translucent. 
Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes. 
Spoon mixture into crocks. Brush outside edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.

 

 
 
 
 
 
 
 
 
 
 
 
 

Chicken Pot Pie



4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium onion, coarsely chopped
2 ribs celery, cut crosswise into 1-inch pieces
3 carrots, coarsely chopped
Coarse salt and freshly ground pepper
4sprigs fresh thyme
2 clove(s) garlic, crushed
1 cup(s) baby carrots
1 cup(s) frozen green peas
1 cup(s) fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon unsalted butter
2 1/2cup(s) cremini mushrooms, trimmed and cut into quarters
4 tablespoon(s) all-purpose flour
1 1/2cup(s) heavy cream
1 teaspoon(s) hot sauce, such as Tabasco
1 ½ teaspoon(s) Worcestershire sauce
2 sheets frozen puff pastry
1 large egg, beaten 

Directions
Preheat oven to 425 degrees.
Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.

Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.

Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.
In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.

Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.

Friday, April 12, 2013

Fruit Popsicles



Ingredients:

3 cups watermelon puree
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi (peeled & sliced)
1 peach or nectarine diced small
handfull of fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree in a blender until smooth.  Set aside.

Set out about 1 dozen popsicle molds ( may vary depending on size of the mold).  Fill each mold with the chopped fresh fruit.  Pour the watermelon puree until each mold is full to the top.  Place a popsicle stick into each mold, and place in the freezer and freeze for 6-8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds, to release



Old Fashioned Goulash

 
1 1/2 lbs ground beef
1 can petit diced tomatoes
1 diced yellow onion
1 lb of rotini or macaroni noodles
1 can corn, drained
 
Seasonings:
 
Garlic
Salt
Pepper
Chili Powder
Cumin ** optional
Red Pepper ** optional
 
Directions:
 
Brown ground beef and onion in skillet.  When meat is done, drain if needed and place all of the other ingredients, along with seasonings of your choice,  in the pan and add enough water to cook the noodles in.  While simmering, add extra water as needed to prevent sticking and burning until noodles are tender. 
 
**Add seasonings to taste.

Homemade Paint

Kids Paint:

1 cup salt
1 cup flour
1 cup water
food coloring colors of your choice

Amazing Homemade Ranch Dressing

This ranch dressing is AMAZING and has became our favorite dressing!  You can use lite buttermilk, sour cream and mayo and it is still good. 
Dry Ingredients:
 
1/4 cup Black Pepper
1 1/2 cups Parsley Flakes
 1/2 cup Garlic Salt
2T Kosher Salt
1/4 cup Granulated Garlic
3/4 cup Granulated Onion
2T Dill Weed
 
 
Combine all ingredients, store in an airtight container.  Makes about 3 cups of dry mix.  You will only need 2T of this mix for each recipe of dressing. 
 
To Make Dressing:
 
2 T dry mix
2 cups Mayo
2 cups Buttermilk
1 1/2 cups Sour Cream
1 t. Lemon Juice
 
Whisk together and refrigerate for 2 hours.

Makes 1 3/4 quarts

Long John Silvers Fry Batter

Ingredients:

1 1/2 cups flour
4 T cornstarch
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 1/2 cups water



Directions:

In a mixing bowl, sift the dry ingredients.  Add the water and mix together well.  Completely cover and coat 8 fish or chicken fillets with the batter.  Deep fry until golden brown.

High Heel Cupcakes



I LOVE LOVE LOVE THESE!!!

Make and decorate your favorite cupcakes and decorate in the colors/designs you want. 

To make High heels:

Use a Pepperidge Farm Milano Cookie for the bottom of the shoe and a Pepperidge Farm Piroette Wafer for the heel. 

Homemade Fudgesicles

 
1 pkg Chocolate Instant Pudding
1 1/2 cups milk
2 cups Kool Whip
 
Dissolve the pudding in the milk, stir in the Kool Whip and spoon into 3 oz Dixie cups.  Insert a popsicle stick and freeze

Thursday, March 28, 2013

Potato Fritatta


Cat Cora’s Potato Fritatta
Servings: Serves 6–8

Ingredients
5 Tbsp. olive oil
1 tsp. kosher salt
1 large onion , finely chopped
3 large russet baking potatoes , about 1 1/2 pounds
1/2 tsp. dried Italian seasoning spice blend
6 large eggs
1/4 cup (about 5) thinly sliced scallions , plus more for garnish
1/8 to 1/4 tsp. freshly ground pepper

Directions
Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to cool, but set the pan aside because you'll reuse it shortly.

While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.

In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.

In the same nonstick skillet used to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the egg mixture, spreading the potatoes evenly across the pan. Reduce the heat to medium and gently stir eggs for about 1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of the omelet is directly over the center of the burner and cook for 1 minute. Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce the heat to low, center the skillet over the burner and continue to cook the omelet until almost set, about 4 minutes.
Slide the omelet, bottom side down, onto a baking sheet or a large heatproof platter. Then invert the omelet back into skillet. Cook the other side of the omelet over low heat until golden, about 4 minutes. Slide the omelet onto a platter and allow to cool before serving. Garnish with chopped scallion if you like.

If made ahead and refrigerated, allow the omelet to come to room temperature before serving. This may be served warm or at room temperature

Williams & Sonoma Potato Fritatta
Ingredients:

2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
10 thick-cut bacon slices, cut into 3⁄4-inch dice
10 eggs
1 1/2 cups shredded cheddar cheese
1/4 cup plus 1 Tbs. minced fresh chives
1/2 cup sour cream

Directions:
Preheat an oven to 400°F.

In a bowl, stir together the potatoes, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet and bake, stirring occasionally, until the potatoes are golden brown and tender, about 30 minutes. Let cool for 30 minutes.
Increase the oven temperature to 500°F.

In the deep half of a frittata pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for garnish.
In a large bowl, whisk together the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives.

In the deep half of the frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes, then cook for 4 to 6 minutes more.
Lightly brush the shallow half of the frittata pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the cheese is golden brown and bubbly, about 4 minutes.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved chopped bacon and the 1 Tbs. chives. Serve immediately with the sour cream. Serves 8.

Williams-Sonoma Kitchen.

Pizza Rolls

3 cans Pillsbury Buttermilk Biscuits
60 Pepperoni Slices
Block of Colby Cheese
1 Beaten Egg
Parmasean Cheese
Italian Seasoning
Garlic Powder
1 jar Pizza Sauce
 
Cut the block of cheese into 30 squares, flatten out a biscuit and stack pepperoni and cheese, then pepperoni on top.  Gather up the edges of the biscuit, (see photo below).  Line the rolls up in a greased 9 x 13 pan. 
 
 
Brush the tops of the pizza balls with the beaten egg, and sprinkle with the Parmasean, Italian seasoning, and garlic powder.  Bake 425 degrees for 18-20 minutes.  Serve with Pizza sauce for dipping.  

Crescent Sausage Bites

Ingredients: 

1 lb sausage
1 8 oz pkg cream cheese
2 pkgs crescent rolls
salt / pepper

Directions:

In a saulte pan, brown sausage and drain.  Add salt and pepper to taste.  Blend in cream cheese, until the cream is melted. Unroll one of the pkgs of the crescent rolls and place on a baking sheet.  Using your fngertips press the seams together to seal.  Spread the sausage mixture over the dough, evenly leaving a 1/2 inch border around edges.  Unroll the second roll of crescents and place on top of the sausage mixture.  Press the edges together to seal all edges. 

Bake @ 375 for 20 minutes or until crescent rolls are golden brown.  Using a pizza cutter cut into small squares and serve.

Tuesday, March 26, 2013

Cheesy Bread

from: Welcome Home

This delicious, cheesy bread served hot right from the oven with a big bowl of soup will be one of your favorites.  This is an easy recipe and the b read is so good, it doesn't even need butter.

Ingredients:

2 cups of flour (all-purpose)
1 cup shredded sharp cheddar cheese
1 t. sugar
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t coarse ground black pepper
1 cup buttermilk
1/2 cup butter, melted
2 eggs

In a large bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper.  In a smaller bowl beat eggs, melted butter and buttermilk with a whisk.  Add to flour mixtureand mix with a spoon, just enought o wet all the ingredients.  Pour into a loaf pan that has just the bottom of the pan sprayed with Pam.  Bake in a preheated 350 degree oven for 35-40 minutes.  Allow to cool for 15 minutes before removing from the pan. 

Loaded Baked Potato Bites


 
2 cups left over mashed potatoes
2 T flour
2/3 cup shredded cheese
3 strips of bacon, crumbled
1/3 cups of green onions
1 egg
1 1/4 - 1 1/2 cups of Italian Bread crumbs or Panko
Salt & Pepper
 
Oil for frying
Ranch Dipping Sauce
 
Remove potatoes from fridge adn let sit for a few minutes to remove the chill.  Add flour to potatoes in a large mixing bowl, stirring to combine well.  Add the cheese, bacon, and green onions.  Using about a heaping tablespoon of the mixture and roll into a ball.  If it doesn't stick togehter and hold its shape, add a bit more flour to make it more sturdy. 
 
Heat oil in a fryer or saucepan to medium high or 350-375 degrees.  Whisk egg into a small bowl and season with salt and pepper.  Palce bread crumbs into a seperate bowl.  Dip each ball in egg, then roll in bread crumbs.  Set all aside on a baking pan.  Fry until golden brown about 1 -2 minutes.  Fry in small batches, and drain on a paper towel.
 
Makes 12- 14 Bites
 
 
 


 
 

 

Mounds Brownies


1 box Family Size Brownies (9 x 13), prepared
5 1/3 cups shredded, unsweetened coconut
14 oz Eagle Bran milk
1 1/2 cups  powdered sugar
 
Prepare brownies according to the directions for cake like brownies on the box.  Let cool completely.
 
In a mixing bowl, combine unsweetened coconut, Eagle Bran milk and powdered sugar until all ingredients are well blended.  Spread over cooled brownies. 
 
Ganache:
 
1/2 cup heavy cream
4 oz semi sweet baking chocolate, chopped
 
Heat heavy cream on stove top, do not allow to boil.  Place chopped chocolate ina small bowl and pour hot cream over the chocolate, mix well.  Pour the chocolate mixture over the coconut topped brownies.  Allow to cool before cutting the brownies. 
 
 


Easy Pecan Pie Bars

1 can crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 T butter, melted
1 t vanilla
1 egg , beaten

Heat oven to 350.  Unroll crescent rolls and press into the bottom and 1/2 inch up the sides of a 9 x 13 inch pan.  Firmly press the perforations to seal.  Bake 8 minutes.

Meanwhile, in a medium bowl, mix remaining ingredients.  Pour filling over partially  bakes crust.

Bake a 18-22 minutes longer or until golden brown.  Cool completely, about  1 hour and cut into bars.

Cheesy Ham Biscuit Pull Aparts

I do not remember where I got this recipe, however, someone claimed it as hers, so here is her info:  www.fleurdelollyblogspot.com


1 16.3 oz Pillsbury Grands Flaky Layers Biscuits (buttery flavor)
1 egg
2 T milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar cheese
1/2 cup Monterey Jack cheese
1/2 t. garlic

Heat oven to 350 degrees/  Spray a 11x7 or 12x8 glasss baking dish with Pam cooking spray.  In a large bowl, beat egg, and milk with a wisk until smooth.  Seperate biscuit dough into individual biscuits and cut each in quarters.  Stir into egg mixture until evenly coated.  Fold in ham, cheese, onions and garlic.  Spoon into the prepared glass baking dish, arranging biscuits into a single layer. 

Bake at 350 for 25 minutes or until golden brown.

Friday, March 22, 2013

Red Lobster Cheese Biscuits in a Loaf Pan

3 cups flour
1T baking powder
1 t salt
1/4 t cayenne pepper
1/8 t black pepper
4 oz cheddar cheese, cut into 1/4" cubes
1 1/4 cups milk
3/4 cup sour cream
3 T butter, melted
1 egg, lightly beaten

Heat oven to 350. Grease a 9x5 loaf panwith oil.  In a bowl whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered with flour mixture.  (This will prevent your cheese from sinking to the bottom of the loaf of bread. 

In an different bowl, whisk together the reamaining ingredients.  Fold the wet mixture into the dry mixture, stire just until combined.  DO NOT OVER STIR!  Pour into the loaf pan.  Bake for 45-50 minutes.  Let cool 10 minutes and remove from the pan.  Allow to cool for 1  hour before slicing.

Banana Pudding Poke Cake

1 - 10 z  box yellow cake mix plus the ingredients on the box to make the cake...eggs, oil, water etc

2 - 3.4 oz pkg instant banana pudding
4 cups milk
1 - 8 oz Kool Whip
20 vanilla wafers

Directions:

Prepare cake mix according to pkg directions for a 9 x 13 cake.  Once cake comes out of the oven, allow to cool for just a couple of minutes.  Using a wooden spoon handle, poke holes into the cake, all the way to the bottom of the pan.  You will want the holes to be fairly big so that the pudding has plenty of room to get down into them.

In a bow whisk together the pudding and the  milk, stirring until all of the lumps are gone.  Let the pudding sit for a couple of minutes so that it starts to thicken, but not set completely.  It should still be pourable. 

Pour the puddin all over the cake, spreading it out and making sure it goes into the holes.  Place into the fridge to set and cool. 

Once the cake is completely cool, spread on the whipped topping, sprinkle on the crushed vanilla wafers. Top with sliced bananas to serve.

Options:

Chopped Nuts
Cherries


7up Biscuits




 

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7 up
1/4 cup melted butter

Preheat oven to 450

Cut sour cream into Bisquick with a pastry blender.  Add 7up, this will make a very soft dough. 

Sprinkle additional Bisquick on a hard surface and pat dough out, cut into 8-9 biscuits.  Melt the butter in a 9" square pan, place the biscuits into the pan and bake 12-15 minutes until golden brown.

Taco Grande




 

8 - 6-7" flour tortillas
1 lb lean ground turkey or (beef)
2 T taco seasoning mix
1/2 cup water
16 oz jar or homemade salsa
 8 oz (2 cups) shredded Colby & Monterey Jack cheese (divided)
1 green onion sliced w/tops (divided)
4 cups shredded lettuce
1/2 cup sour cream

Directions:

Preheat oven to 350

Spray bottoms and sides of a deep dish baker (pie plate), with Pam or non stick cooking spray.  Arrange four flour tortillas in bottom of baking dish, overlapping slightly.

In large skillet, cook meat on medium heat 8- 10 minutes, breaking into taco meat.  Drain if necessary, and add taco seasoning mix and water cook until water is absorbed and meat is no longer pink.  Remove from heat and add salsa. 

Spoon meat evenly over the tortillas, sprinkle with 1 cup of the cheese, and half of the green onion. Top with the remaining flour tortillas and overlap slightly, press down lightly. 

Add remainder of the cheese and green onions, bake 30 minutes, until cheese is melted.  Remove from oven and let stand 5 minutes. 

Top with layer of sour cream, lettuce, chopped tomatoes, black olives, jalapeno, guacamole etc.

Chocolate Chip Oohy Goohy Butter Bars

 
Crust:
 
1 box butter-recipe cake mix
1 egg
1/2 c (1stick) butter, melted
 
 
Filling:
 
1- 8 oz cream cheese, softened
2 eggs
1 t. vanilla
1 16 oz  box powdered sugar
1/2 c (1 stick) butter, melted
1 cup chocolate chips
 
Preheat oven to 350.  Lightly grease a 9 x 13 baking pan.  In a bowl combine cake mix, egg, and butter with an electric mixer.  Mix well, and pat into the bottom of prepared pan.  Still using the electric mixer, beat cream cheese until smooth, add eggs and vanilla.  Slowly add the powdered sugar, mix until well blended.  Reduce the speed of the mixer and slowly add butter. Stir in the chocolate chips. 
 
Pour the filling over the cake mixture and spread evenly.  Bake for 45-50 minutes.    You want the center to be a little goohy.  Remove from the oven and cool completely. 
 
**If you want to drizzle chocolate over the top for garnish, allow to cool for 15 minutes or so and drizzle away, then cool completely before slicing and serving.
 
 
 


Easy Fudge

Easiest fudge recipe in the world!  Just try to mess this up!!
1 can of Eagle Bran milk
1 1/2 bags of Chocolate Chips
1 cup chopped walnuts
 
Toss all ingredients into a microwave safe bowl, melt until creamy, stirring every 10 seconds.  Pour into a parchment or foil lined 8x8 baking dish, cool for 2 hours.  Cut & serve.
 
 

Ham & Cheese Sliders

1-2 pkgs Hawaiian sweet rolls
1 onion, minced
1 stick of butter
3T Dijon Mustard
2-3 t. Worchestershire Sauce
3 t. poppy seeds
1 1/2 lbs shaved deli ham
8-10 slices of Swiss or American cheese

In saucepan melt buitter, add onion and cook until onion is soft and tender.  Add, mustard, Worchestershire sauce, and poppy seeds.  Simmer 5 minutes. 

Slice rolls across middle of pkg, leaving the top and bottom of rolls intact.  Place in a foil lined baking dish and spread 2/3 of the butter mixture.  Layer ham and cheese, and place the top of the rolls on the cheese and ham.  Top with the remaining butter mixture.

Bake for 20 minutes @ 350. 

Thursday, March 21, 2013

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup butter)
1 egg, lightly beaten
1 cup milk
1 cup all purpose flour
1 cup sugar
2 t. baking powder
1/2 t. salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese

Preheat oven to 350.  Melt butter and pour into a 9 x 13 glass baking dish.  In a small bowl, mix together the egg, milk, flour, sugar baking powder, and salt.  pour directly over the butter and do not stir.
Add the strawberries, arrange in a single layer, Cut cream cheese into small  pieces and arrange over the strawberries.  Bake @ 350 for 45 minutes or until top is brown.  Serve hot with ice cream or whipped topping

Reese's Peanut Butter Cookie Dough Dip

Yield 10-12

Ingredients:
1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese (softened)
3/4 cup powdered sugar
1 t. vanilla
1/2 cup semi-sweet chocolate chips or 1 1/2 cups chopped Reese's cups

In a small saucepan over medium heat, add brown sugar and butter. Whisk until combined and butter is melted.  Bring to a boil and remove from heat.  Whisk in the peanut butter, and vanilla.  Set aside to cool.

In a large mixing bowl, beat cream cheese with powdered sugar until creamy (3-4 minutes).  With mixer on low, add in the brown sugar mixture (that has cooled to room temp).  Mix until combined.  Fold in choc chips or Reeses cups.  Serve immediately or stor in the fridge until ready to serve. 

Serve with pretzels, Graham Cracker Stix, animal crackers..etc

Hummus Pizza


 
 


Humus Pizza
1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese

 

Directions
1. Preheat the oven to 475 degrees C (220 degrees C).

2. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3 .Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

Options:
Tomatoes
Onion
Black olives
Broccoli
Zuccuni
Mushrooms
etc

 

Taziki's Rice


 

Taziki's Mediterranean Cafe's Basmati Rice

 
2 cups basmati rice (see note)
3 cups water
4 ounces unsalted butter
1 teaspoon salt
1 teaspoon pepper
1/2 cup (4 lemons) lemon juice
1/2 cup parsley, fresh chopped

Place water and rice in 8-quart pan with lid.

Bring rice to rapid boil while covered. When water reaches boil, turn on low for 12 to 15 minutes until rice is fluffy.

Take off burner and allow rice to sit for 2 to 5 minutes.

Pour cooked rice into a medium mixing bowl. Add all ingredients. Mix thoroughly with spoon or large fork.

Note: Use longer grain Indian basmati rice, which is sold at Whole Foods

Taziki's Hummus


Taziki’s Hummus Recipe

* 2.5 cups garbanzo beans
* 1/4 cup olive oil
* 1/3 cup lemon juice
* 1 teaspoon cumin
* 1 teaspoon salt
* ½ - 1 teaspoon pepper
* pinch of cayenne
* 1.5 tablespoons tahini

Add to taste: Jalapenos. roasted red peppers, or garlic, paprika

Hummus from Dried Beans

1 cup dried garbanzo beans (garbanzos)
2 tablespoons tahini
4 garlic cloves
2 teaspoons cumin powder
1/3 cup lemon juice
3 tablespoons olive oil
1 pinch cayenne pepper, powder
1 1/2 teaspoons salt
1 tablespoon olive oil, for serving
1 pinch sweet paprika, for serving
Directions:
1 Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.

2 Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.

3 Simmer for 1 1/4 hours - or until the chickpeas are very tender.

4 Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
5 Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.

6 Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
7 Serve drizzled with olive oil and paprika