Not From a Box

Tomato Basil Parmesan Soup

2011-12-14T19:26:00.000-08:00

pic from 365 days of slowcooking...which is where recipe is from

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil add it now, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

Potato Kielbasa Skillet

2011-10-26T14:09:00.001-07:00

1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Kay's Sausage Sunday Dinner

2011-09-28T13:04:00.000-07:00

4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar

Peel potatoes, rough chop everything else and put in roasting tray.
Grate Garlic and add herbs pepper and broth and oil in a measuring cup.
Pour over veggies and then cover the tray with foil.
Roast for 45 minutes at 450.

While that is cooking, brown the sausages but don't cook through.
Let them rest then cut in half.

When the 45 minutes is up add the sausages, add the balsamic vinegar and remove the foil completely.
Then cook for another 30 minutes.

Stir it all up marry the flavors and let cook for 10 more minutes.

Serve with Bread. That's it. It is DELICIOUS!

Chewy Coconut Cookies

2011-08-27T16:57:00.000-07:00

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut

Directions

Preheat oven to 350 Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Hawaiian Coleslaw

2011-08-27T16:29:00.000-07:00

4 cups shredded cabbage
1 can of mandarin oranges (reserve 2 tbsp juice)
1/2 tsp salt
1/4 tsp ground ginger
1.4 tsp ground nutmeg
1/4 tsp white pepper
1 can pineapple tidbits (drained)
1/3 cup mayo

Toss cabbage with oj, salt, ginger, nutmeg, pepper
Add fruit
Stir in mayo and refrigerate 30 min prior to eating.

Thanks Bainbridges for this recipe!

Hawaiian Chicken Kabobs

2011-08-27T16:24:00.000-07:00

3 tbsp soy sauce
3 tbsp brown sugar
1 tbsp sesame oil
1/4 tsp ground ginger
1/4 tsp garlic powder

MIX WELL in a bowl

add 8 skinless boneless chicken breasts cubed
add 1 20 oz can of drained pineapple chunks

MIX again all together

Cover and refrigerate for 2 or more hours.

Soak wooden skewers and then alternate chicken and pineapple.
I made about 12 or 14 skewers.

Grill for 20 minutes until Chicken is COOKED.

Thanks Bainbridges for this recipe!

Loaded Baked Potato Casserole

2011-07-21T10:59:00.000-07:00

We eat this with meat. Meatloaf, Steak, etc.

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/3 cup milk
1 (4 ounce) package cream cheese, softened
6 ounces sour cream
1 teaspoon dried parsley
1 teaspoon garlic salt
1 cup shredded cheddar cheese
6 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Individual Monkey Breads

2011-07-20T14:18:00.000-07:00

3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter

Preheat the oven to 350.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.

Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups).

Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top.

I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.

Oh man, it’s good.

If you want GORILLA BREAD add cream cheese bits in the center. Mmmm. Bake the same.

Cinnabons

2011-07-19T08:49:00.000-07:00

1 cup warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cobb Salad Sandwiches

2011-07-18T11:28:00.000-07:00

This isn't a great picture but it was SOOOOOOOOOOO Good. Next time I am going to chop everything up and put it in a pita! Not because this was bad but it will be something else!

Kaiser Rolls

Lather in Blue Cheese Dressing.

Lettuce, Tomato and Bacon on one side.

From the deli - Sliced Turkey and Chicken and Hardboiled eggs.

Put together and CHOW baby CHOW.

Liz's Chicken Enchilada Ring

2011-07-09T05:49:00.000-07:00

2 C. coarsely chopped chicken
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream

Preheat oven to 375° F.

Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.

Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.

Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.

Bake 20-25 minutes or until golden brown.

For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.

Make Ahead - Mexi Lunch Wraps

2011-06-22T13:45:00.000-07:00

This picture is so weird. Its not sizing itself right.

Oh Well.

I try and make these every 3 months since they make 16.

Some nights I just don't have leftovers for my husband's lunch so this saves time and he just heats them up at work, and they are still excellent.

2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles

1.5 cans of beef chunks or chicken chunks
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese

Directions
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. Drain cans of meat and cook in micro for 2 minutes. Stir it in and then assemble.
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks. Make sure to label the date they were made!

Puffy Enchilada Bake

2011-06-20T13:39:00.000-07:00

1 pound ground turkey
1 onion chopped
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 degrees. Brown turkey and onions drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving. Serve with Shredded Lettuce and Sour Cream.
You can make this into 6 or 8 servings.

It is such a weird recipe but SOOOOO good! AND fast!

Pretzel Dogs

2011-06-16T19:23:00.000-07:00

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package dry active yeast
4 1/2 cups all-purpose flour
2 tablespoons unsalted butter, melted and cooled
10 cups water
2/3 cup baking soda*
1 large egg yolk, beaten with 1 tablespoon water
Pretzel salt (or kosher salt), for topping
8 hot dogs, cut in half
Directions:
- Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast.
- Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.
- Spray a large bowl with non-stick spray (or lightly grease with vegetable oil) and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area (near the oven, perhaps) and let dough rise for about 1 hour, or until doubled in size.
- Preheat oven to 450 degrees. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
- In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.
- Place the dough on a greased surface, and divide into 16 equal pieces. Roll each piece into a long rope, roughly 12 inches long. Carefully wrap each piece around a half hot dog. Pinch the ends together to seal the dough. Alternatively, to make regular pretzels, shape the rope into a U shape, cross the ends over each other and fold the twisted ends back onto the bottom of the U. Again, pinch the dough together to form a seal. Place each shaped pretzel on the parchment lined baking sheet.
- Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30 seconds each. Using a slotted spatula, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
- Place the boiled pretzel dogs back on the parchment lined baking sheets.
- Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.
- Bake until golden brown, roughly 14 to 15 minutes. Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards.
Makes 16 pretzel dogs.
* Yes, I know that this seems like a crazy amount of baking soda, but trust me, you need it

Chocolate Dipped Coconut Macaroons

2011-06-14T07:30:00.000-07:00

1 pkg. (14 oz.) Angel flake Coconut (i didn't have any so I used shredded coconut this time)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

Preheat oven to 325°F.

Mix coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

Bake for 20 min. or until edges are golden brown.

Cool 3 min. on baking sheets; remove to wire racks. Cool completely.

Melt the chocolate as directed on package.

Dip cookies halfway into chocolate. Let stand until chocolate is firm.

Jennie's Summer Chicken Salad with Apple Vinaigrette

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

This is Jennie's picture.

2 skinless boneless chicken breast halves (about 1 pound)
2 1/2 tsp salt
6-8 peppercorns (or a few fresh grinds)
2 TBL fresh lemon juice
1 1/2 tsp agave nectar
2 TBL finely chopped shallot
5 TBL olive oil
3 TBL grated Granny Smith apple
1 large Granny Smith apple, chopped
1 small head Boston or Bibb lettuce*
1/2 cup walnuts, roughly chopped and toasted

Directions:

- To poach the chicken: Bring 2 inches of water (enough to completely cover the chicken breasts) with 2 teaspoons salt and peppercorns to a boil in a large, heavy saucepan. Once the water is boiling, carefully add the chicken and immediately reduce the heat to simmer. Partially cover the saucepan and poach until the chicken is cooked through, roughly 12 to 14 minutes. Let the chicken sit for a few minutes before chopping into bite-sized pieces or shredding with a fork.

- To make the dressing: Whisk together lemon juice, agave nectar and 1/2 teaspoon salt in a bowl until the agave and salt have dissolved. Whisk in the finely diced shallot and, slowly while continuing to whisk, pour in the oil. Finally, whisk in grated apple.

- To assemble the salad: In a large bowl combine the chopped or shredded chicken, walnuts and chopped apples. Toss with half of the dressing. Arrange lettuce across one large platter or divide between individual serving plates. Spoon the chicken/walnut mixture on top of the lettuce. Drizzle with remaining vinaigrette.

* Note: The whole leaf lettuce can be a bit intimidating. We found ourselves needing knives to cut it apart. I would suggest chopping the lettuce and tossing it all together if you are looking for a fork-friendly salad.

mexican pizza

2011-06-04T06:11:00.000-07:00

1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 roma (plum) tomatoes, chopped
2 green onion, chopped
1 (4 ounce) can diced green chiles, drained
1/2 avocado, diced
1 tablespoon black olives, sliced

Heat the refried beans.
In a large skillet, brown the ground beef. Stir in the seasoning packet.
Preheat oven to 350.
Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Lemon Poundcake

2011-05-28T07:57:00.000-07:00

I made mine without the GLAZE

16	tablespoons unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
1 3/4	cups all-purpose flour , plus extra for dusting pan
1/2	teaspoon baking powder
1/2	teaspoon table salt
1/4	cup sour cream
1 1/2	tablespoons lemon juice
1 1/2	tablespoons grated lemon zest
1	cup granulated sugar plus 2 additional tablespoons
5	large eggs , at room temperature, beaten
Syrup
1/4	cup granulated sugar
1/4	cup lemon juice
Glaze
1/2	cup Confectioners' sugar , sifted
1	tablespoon lemon juice

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.

2. Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.

4. For the syrup: While cake bakes, stir sugar and lemon juice together in saucepan over medium-high heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.

5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.

6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving.

Purple Pasta (Cabbage and Currant Sauce Pasta)

2011-05-21T19:56:00.000-07:00

2 pounds mostaccioli pasta (mostaccioli is like penne without the ribs)

1 tablespoon extra-virgin olive oil
1 small red onion, sliced
2 garlic cloves, minced
2 strips bacon
1/4 teaspoon chile flakes
1/2 head red cabbage, finely shredded
1/2 lemon, zested and juiced
1/4 cup currants
3 tablespoons red-wine vinegar
1/2 cup milk
1/2 cup grated Parmesan cheese, plus more for garnish

Boil pasta 2 minutes short of package instructions and drain. Reserve 1 cup of pasta cooking water.
In a large 12- to 14-inch skillet, add oil and saute onions, garlic, bacon, and chile to soften and slightly render bacon, about 2 minutes. Add the cabbage, lemon zest, and currants and cook to caramelize, then cook the cabbage until barely tender, about 6 minutes.
Add the vinegar, stirring to deglaze the pan. Add the pasta water, milk, and cheese. Stir to heat and melt cheese. Add the penne to the pan. Squeeze over half the lemon. Serve with extra grated cheese.

Sausage and Chicken Jambalya

2011-05-19T20:35:00.000-07:00

1 pound smoked sausage, cut into 1/4-inch slices
1 pound chicken (about 2 average-sized boneless skinless chicken breasts or the equivalent of another kind of cut, like thighs), cut into bite-size pieces
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 teaspoon dried basil
1/4 teaspoon Creole or Cajun seasoning (use a light hand with this if you don’t want it overly spicy)
1 can (10-ounces) Rotel tomatoes
1/2 teaspoon sugar
1 1/2 cups low-sodium chicken broth
2 cups hot, steamed rice

Just a tip: start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.

In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren’t using a lean sausage), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil and Creole (or Cajun) seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step). Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.

Lemon Buttermilk Sheet Cake

2011-05-18T07:14:00.000-07:00

From CC, I changed it a bit.

2 1/2	cups cake flour
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
3/4	cup buttermilk , room temperature
3	tablespoons grated lemon zest from 3 lemons
1/4	cup lemon juice from 3 lemons
1	teaspoon vanilla extract
1 3/4	cup granulated sugar
12	tablespoons (1 1/2 sticks) unsalted butter, softened
3	large eggs , room temperature
1	egg yolk , room temperature
Glaze
3	cups confectioners' sugar
3	tablespoons lemon juice
2	tablespoons buttermilk

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13- by 9-inch baking pan. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.

2. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover, and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.

3. Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

4. For the glaze: Meanwhile, whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. Serve.

Caramel Chex Mix

2011-05-04T18:43:00.000-07:00

1 Cup Brown Sugar
1 Stick of Butter
1 TBS. White Corn Syrup
8-9 Cups Corn Chex
1 Cup Salted or Dry Roasted Peanuts
1 Cup White Chocolate Chips

In a large pan, melt butter. Add in brown sugar and corn syrup. Heat till it's bubbly and begins raising in the pan. Turn off heat and add in corn chex and peanuts. Mix well and then toss in the choco chips last minute so they slightly melt.Spread out on wax paper till cool and dry. Store in an air tight conatiner.

*This recipe is best fresh. It's still good on day two, but is SOOO much better day 1.

PhillyCheeseSteak Salad

2011-04-29T15:43:00.000-07:00

Weird but YUMMY! This recipe is from Danica. Thanks!
16 ounces flank steak, cut into strips
1 green bell pepper, seeded and cut into strips
1 large onion, sliced into rings
1 (8 ounce) bottle Italian-style salad dressing
1/2 (32 ounce) package frozen curly-style French fries
1 (8 ounce) package shredded Cheddar cheese
1 head iceberg lettuce, torn into bite-sized pieces
4 tomatoes, quartered
1 (15 ounce) can garbanzo beans, drained
1 (8 ounce) bottle Ranch-style salad dressing

In a covered dish, spread out sliced steak, peppers and onions and pour the Italian dressing over all. Cover and refrigerate for at least 20 minutes.
Cook French fries according to package instructions while steak is marinating.
In a large skillet over medium-high heat, saute steak, peppers and onions until vegetables are tender and steak is cooked to your liking. Separate steak mixture into 8 equal portions while in the skillet, and top each portion with cheese. Cover and set aside to let cheese melt.
Arrange lettuce, tomatoes and garbanzo beans on 8 separate plates. Top each salad with 1/8 of the French fries and 1/8 of the steak mixture and serve with Ranch-style salad dressing.

Alfredo Roll Ups

2011-04-26T14:19:00.000-07:00

Another Meatless Monday Dinner!
8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375
Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

One Pot Chili Mac

2011-04-25T15:21:00.000-07:00

Thanks Judi!

So good. So Easy. Perfect for Saturday nights or a night where you have NO time.

Olive Oil
1 medium sweet onion, very finely chopped
1 pepper, diced
1 lb. lean ground beef
1 can red kidney beans, drained (or, if they are ready-to-eat, not drained)
1 14.5 oz. can diced tomatoes
1 jar (26 oz) marinara sauce (I use Barilla or whatever is on sale)
1 package (1.25 oz) chili seasoning
1/2 box of elbow macaroni or other small pasta
Water (measure from the empty 14 oz. can of tomatoes)

*Shredded Cheese
*Sour Cream
*Minced Chives

Sautee onion and pepper in oil, add ground beef (or turkey/chicken) until cooked in a large Dutch oven. Add marinara sauce, beans, tomatoes, and chili seasoning; simmer for about 10 minutes, stirring occasionally; add macaroni and a 14.5 oz. can of water; cover and simmer on low for about 15 minutes or until pasta is tender; garnish* with cheese, sour cream and chives, if desired. Sit back and enjoy!

Southwest Chicken Stacks

2011-04-23T16:21:00.000-07:00

2 cups frozen corn
1 can black beans, rinsed and drained

3 TBSP Taco Seasoning
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Add taco seasoning and Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

Broccoli & Bow Ties

2011-04-22T18:32:00.000-07:00

Or Macaroni and Trees! :)

1 cup water
1 pound broccoli florets cut small
1/2 cup olive oil
5 cloves garlic minced
3 teaspoons crushed red pepper flakes
1 pound pasta
1.2 cup grated parmigiano regiano
1/4 cup chopped fresh parsley
1/4 teaspoon ground nutmeg
salt and pepper to taste

Make pasta, and broccoli set aside.
Put oil in a med hot pan and cook garlic and red pepper flakes.
Add broccoli and coat with the oil. Pour over Pasta and stir in cheese, parsley and nutmeg. Season to taste.

Serve with Salad and Bread. mmm.
Excellent Vegetarian meal, and perfect fast and easy.

White Castle Casserole

2011-04-18T20:24:00.000-07:00

Recipe from Beth! Sorry for not posting that earlier! :)

1 lb. ground beef or turkey
2 TBS Mayo (light may be used)
1.5 cups shredded cheddar (2% cheese can be used)
1 packet Onion Soup Mix
1 package dinner rolls (like Hawaiian or Sarah Lee)

Brown meat in pan. While browning, cut rolls in half. Leave all tops and bottoms together. Leave tops off, and place bottoms in a baking dish or pan that has aluminum foil in the bottom. Leave enough aluminum foil to cover the tops of the rolls later. When meat is browned, remove fat (if needed), and add in mayo, cheese, and soup mix. I leave the burner on low till all cheese is melted. Place mixture over the top of the roll bottoms. Smear the meat mixture over all the rolls, (you can add in pickles if you like, we do at my house) and place tops on. Wrap in aluminum foil and bake at 375 for 15-20 minutes. This seams the burgers. When done, unwrap and use a knife to cut the sandwiches apart. Let cool and serve.

They are an instant hit... and way more healthy than the real white castles.

Beef with Sugar Snap Peas

2011-04-15T07:07:00.000-07:00

1-½ pound Skirt Steak Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon ground ginger
1 bag frozen Sugar Snap Peas thawed
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Oil
Crushed Red Pepper
Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add sugar snap peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the sugar snap peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Top with Red Pepper Flakes., serve over rice.

Homemade Corn Bread

2011-04-14T11:23:00.000-07:00

You don't need a mix! These are THE BEST Cornbread muffins. They just so happen to go well with Fiesta Chowder.

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed

Preheat oven to 400. Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Fiesta Chowder

2011-04-13T07:03:00.000-07:00

Recipe from Lindsey.
Turned out FANTASTIC!!!

3 tablespoons all purpose flour
1 package fajita seasoning, divided into tablespoons
2 boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can mexicorn, drained
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes (I use a can of Rotel)
1 small can chopped green chiles (drain off half the juice to reduce hotness)
3 cups water
1 cup uncooked instant brown rice
1 can condensed nacho cheese soup
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice (I usually omit this, cuz I'm too lazy to buy a lime)

Combine flour and 2 tablespoons fajita seasoning in a ziploc bag; add chicken. Seal and shake to coat.
Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, until browned. Reduce heat to medium high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and bring to a boil. Then reduce heat, cover and simmer 10 minutes, or until heated throughout. Stir in nacho cheese soup, cilantro, and lime juice. Turn off heat and let sit for 3-5 minutes.

Corn Chowder

2011-04-07T14:56:00.000-07:00

I got this from PW but changed it a lot. I like this version because I have kids who aren't into spice as much as they are into flavor. :) Or you know keeping their tastebuds. :)

4 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1-½ whole Yellow Onion, Diced
2 bags of frozen corn (about 4 Cups)
1 TBSP of JUICE from a can of whole Chipotle Peppers In Adobo Sauce
1 whole 8-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water
1/2 cup of sour cream
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.
Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.
Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes. Then add sour cream, take off heat and serve. Mmmm

Pizza Bread

2011-04-05T12:32:00.000-07:00

We almost always have make your own night on Friday...lately its been make your own pizza.

I love pizza...who doesn't? I got this from HERE love her!

So good! AND EASY!!!

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

1/4 cup shredded Parmesan cheese

1 1/2 cups shredded Mozzarella cheese

1 cup quartered pepperoni slices, about 32 slices

1/2 cup marinara sauce

1 teaspoon Italian Seasoning

1/4 cup shredded Parmesan Cheese

1. Preheat oven to 350 degrees F. and spray small bread pan with non-stick cooking spray.

2. Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer, mix to combine. Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined. Pour half of batter into prepared bread pan that measures 9x5x2 3/4-inches. Top evenly with marinara sauce then pour remaining batter over sauce. Top with Italian seasoning and additional Parmesan cheese. Bake for 45-55 minutes or until toothpick comes clean from center. Let cool for 30 minutes before removing from pan. Slice and serve warm or room temperature.

Wheat Swirl Bread - Cinnamon!

2011-04-04T08:48:00.000-07:00

I have been experimenting with breakfast breads...here is the latest creation:

1 pkg. quick-rise yeast
1/2 c. warm water
1/2 c. sugar
1 stick (unsalted) butter (1/2 cup), softened
5 oz. evaporated milk or light cream
2 eggs, beaten
1 1/2 tsp. salt
2 c. whole wheat flour
2 c. white (all-purpose) flour
3 tbsp. cinnamon
2 tbsp. sugar
Softened or melted butter

Dissolve yeast in a small measuring cup with the warm water and allow to proof in a warm place. Meanwhile, in a large bowl, cream butter and sugar. Then add beaten eggs, milk or cream, and proofed yeast mixture; mix well. Stir together flours and salt in a separate bowl, then stir about one-third of the dry mixture into the creamed mixture. Stir in another one-third; dough will begin to appear stiffer. Dump dough onto floured board and knead gently. Use what you need of the remaining one-third of flour mixture for working on the dough while kneading (you may not need it at all). Knead for 5-8 minutes. Place in a greased bowl and cover with plastic wrap; allow to rise in a warm place until doubled. Once doubled, punch down and roll out to about 1/4 - 1/2" thick. Spread with some softened butter, then sprinkle with a mixture of the cinnamon & sugar. Roll up the dough from the longest side. Cut into 3 equal parts. Tuck and round edges and form into 3 small loaves. Place into 3 greased small loaf pans and allow to rise. Bake at 375 degrees in regular oven about 30 minutes or until golden brown. Allow to cool on wire rack, then place in plastic bags. May be frozen.

Now I cooked mine too long. So watch it the last 5-10 minutes or so. I also made my loaves uneven. I would make 2 medium/small sized loaves next time. I see ow that I REALLY REALLY need to tuck and wrap the loaves better. I sorta combined 2 recipes into one and like my version the best. :)

Greek Steak Pitas

2011-03-30T06:51:00.000-07:00

This is my go to meal when I don't want to use the oven and when I don't have a lot of time. It is a quick stove top meal.

This is so easy to make too!

Steak, maybe 2 or you could get the pre cut beef chunks for stir fry if you want.

A head of lettuce and some tomatoes.

Feta Cheese and Krafts Greek Vinaigrette Dressing

Pita Bread

Cook the steak

Make a salad and dress it with the dressing add the cheese too.

Once the steak is done add it to the salad.

Stuff the salad into the Pita Bread and eat!

I serve mine with French Fries or Chips and always a fruit.

Cheap and Easy. My family eats 3 halves a person. DELISH.

BBQ Chicken Pasta

2011-03-29T08:00:00.000-07:00

It looks so weird in the picture but actually its vibrant in color and SOOOOOOO good.

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta or shells...I used shells.
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.

Serve immediately and garnish with additional red or green onions and shredded cheese.

Recipe from Mel's Kitchen Cafe

Chalupa Bake

2011-03-26T06:43:00.000-07:00

This is the weirdest concoction made from left over pantry items but its a FREEZER meal and its delish.

It looks SO weird right? Well, it is like "slop" appetizing huh? You dish it in a bowl and dollop with sour cream and then top with shredded lettuce and eat it. My family ATE THE ENTIRE PAN in one night! It is that delicious!

1 pound of ground meat (beef or turkey)
1 onion diced
2 tbsp flour
3 tbsp chili powder
1 can tomato soup
1 1/2 cup sour cream
8-9 tortillas
1 1/2 cups shredded cheddar cheese
1 cup of water

Saute onion, add beef and brown. Add flour, Chili powder and water to beef and onions. Simmer for 5 minutes.
Add soup and sour cream and take off heat.

Tear tortillas to make a layer on a 9x13 pan.
Add 1/2 meat mixture, then 1/2 cheese, more tortillas then meat then cheese 2 more times. So 3 or 4 layers in all.

Top with olives if you want.

350 for 20 minutes. Serve with shredded lettuce and sour cream on the top.

I mean wow. It is that goooooooooooood.

Caesar Chicken Bowls

2011-03-22T18:21:00.000-07:00

lets be real here - that is not enough bacon!

1 1/2 lbs of chicken cubed
1/2 cups chicken broth
1/2 cup creamy Caesar dressing
1 Tbsp Oregano
1 Tbsp Parsley
3 plum tomatoes sliced
5 Tbsp bacon crumbled
1 cup shredded Parmesan

Cook the chicken in hot oil in large covered skillet on medium-high heat 5 min. until browned.

Add the dressing and the broth and Oregano and Parsley until well blended. Bring just to boil. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through.

Add the Tomatoes mix well. Cook 2 to 4 min. or until tender, stirring occasionally. Top with Cheese and Bacon.

Serve over Brown Rice (shown) or our favorite cold spinach. The heat from the meal will wilt the spinach and the sauce will be so creamy and good. Mmmm.

Freeze Ahead Lasagna Primavera

2011-03-16T12:19:00.000-07:00

Serves 8

1/4 cup olive oil, plus more for foil

1/2 cup all-purpose flour

2 garlic cloves, minced

6 cups whole milk

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 package (10 ounces) frozen peas

1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced

Coarse salt and ground pepper

1 container (15 ounces) part-skim ricotta (about 2 cups)

1 large egg

1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)

1 pound part-skim mozzarella, shredded

1 cup grated Parmesan

Directions

Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.

In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.

In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.

Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

To Freeze: Prepare through step 3. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months. To Bake From Frozen: Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1 1/2 hours. Remove foil, and bake until bubbling and browned, about 30 minutes more. Let cool 10 to 15 minutes before serving.

Tuna Melts

2011-03-12T18:45:00.000-08:00

I am not a lover of tuna, but we LOVED this dinner!

4 (6-ounce) cans solid white tuna packed in water, drained

1/2 cup kalamata or other brine-cured black olives, pitted and minced

1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading

1/4 cup finely chopped red onion

1 tablespoon plus 1 teaspoon capers, drained

1 tablespoon plus 1 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

1/2 teaspoon salt

4 slices rustic white bread, or other dense white bread

2 medium tomatoes, sliced, or 8 tomato slices

4 ounces provolone cheese, thinly sliced

Directions

Preheat the broiler and position the oven rack about 6 inches from the broiler.

Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.

Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of provolone.

Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 5

minutes.

Tunnel of Fudge Cake

2011-02-01T16:17:00.000-08:00

Tunnel of Fudge Cake

Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.

Serves 12 to 14

Cake
3/4 cup Dutch-processed cocoa powder , plus extra for dusting pan
1/2 cup boiling water
2 ounces chopped bittersweet chocolate
2 cups all-purpose flour
2 cups pecans or walnuts, chopped fine
2 cups confectioners' sugar
1 teaspoon salt
5 large eggs , room temperature
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 cup packed light brown sugar
2 1/2 sticks unsalted butter , softened

Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate , chopped
1/2 teaspoon vanilla extract

1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.

2. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.

3. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.

4. For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)

Alice Sprigs

2011-02-01T16:10:00.000-08:00

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
Directions
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Upside Down Pizza

2011-01-25T17:16:00.000-08:00

1 pound beef
1 onion chopped
1 tsp garlic minced
1 16 oz jar marinara sauce -NOT SPAGHETTI SAUCE-
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup mini pepperonis
2 cans crescent rolls

Brown Beef, Onion, Garlic then add 1/2 marinara to mixture.

Open 1 can of crescent rolls and roll them out to one sheet, place on greased 9x13 pan
Add meaty sauce mixture and add cheeses then add pepperoni's.
Top with remaining sauce, then remaining cheese.
Open last can of crescent rolls and roll them out too and place on top.
Sprinkle with Oregano and Parmesan.

Bake for 30 minutes. Its so good, I forgot to roll my top layer out all of the way but who cares.

Serve with Almond Mandarin Salad Below.

Almond Mandarin Salad

2011-01-24T16:06:00.000-08:00

1 head romaine lettuce - rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
2 tablespoons white sugar
1/2 cup sliced almonds
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon white sugar
1/8 teaspoon crushed red pepper flakes
ground black pepper to taste
In a large bowl, combine the romaine lettuce, oranges and green onions.
Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Kandi's Taco Salad

2011-01-21T12:30:00.000-08:00

This is Easy Easy and really good!

Lettuce

Tomato

Avacado (not pictured)

Black Beans (not pictured)

Ground Meat (I like turkey)

Doritos

Mexican Blend Cheese

Creamy French Dressing

Make salad like you normally do, add browned ground meat, crush Doritos add to salad. All ingredients should be in salad, top with dressing, mix well and enjoy with breadsticks! YUMMY!

A fav Friday night dinner - Total cost $12.35 for 6 servings!

Thanks Kandi for this totally weird recipe...we love it.

Bruschetta Steaks

2011-01-19T16:50:00.000-08:00

1 Tbsp. oil

6 thin boneless beef minute steaks (1-1/2 lb.), 1/4 in thick

2 large tomatoes, chopped

1 pkg. stuffing Mix for Chicken, prepared as directed on package

1/4 cup Italian Dressing

1 cup Mozzarella Cheese

Heat oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides. Meanwhile, combine tomatoes, peppers and dressing. Spoon tomato mixture over steaks; top with stuffing and cheese. Cover. Simmer on medium-low heat 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness.

.

Serve with Green Beans!

Total Cost of this Meal was $10.00
Serves 6 NO LEFTOVERS.

Easy and Sooooooo good!

Ham and Cheese Stromboli

2011-01-17T17:12:00.000-08:00

My own creation with leftovers that ended up being FANTASTIC-O! I really glammed it up in this photo too...PAPER PLATES baby!

1 (11 ounce) package refrigerated crusty French loaf dough
6 oz thinly sliced deli ham
6 green onions, sliced
8 bacon strips, cooked and crumbled
8 slices of Swiss cheese

DIRECTIONS
Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 in. of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet.
With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. Bake at 350 degrees for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm.

Serve with Chips and Grapes!

Since I used left over bacon from Sunday's breakfast and ham and cheese from lunches this meal was less than $6.00 to make.

If you were to buy it all just for this meal I would approximate it at $13.00 for 5 people and NO LEFTOVERS. Either way its Gooooooooooooooood!

Rachel's NY Chicken Panini's

2011-01-14T14:41:00.000-08:00

My picture above - her picture below

both delicious :)

2-3 chicken breasts, cooked and shredded

6 slices bacon, crumbled

2-3 plum tomatoes, chopped

handful of Swiss cheese

1/2 cup mayonnaise

salt and pepper to taste

artisan bread

Combine ingredients, load on bread, and grill. (I used my George Foreman.)

Serve w/fries

Total Cost of this meal : $14.00 for 8 servings

I bought a really nice bread.

Cowboy Casserole

2011-01-12T19:17:00.000-08:00

We are adding a new category it is called CHEAP. This will be the first post. :) It isn't a pretty picture but it is so good and my kids LOVE it!

1 pound ground beef
1 medium onion, chopped
1 mini can diced green chilies
2 boxes of Jiffy Corn Bread
1/2 t salt
1/2 t baking soda
1 can cream style corn
3/4 cup milk
2 eggs
2 cups grated cheddar cheese

Preheat to 350.

Brown beef and onions add chilies when done.
In a bowl combine cornbread mix, salt baking soda, corn, milk and eggs. Spread half the batter on the bottom, then all of the meat, 1/2 of the cheese, then the rest of the corn bread mixture and top with remaining cheese. Bake for 35 minutes, serve with a dollop of sour cream.

Makes 6-8 servings.

Serve alone. No sides needed. :)

Total Cost of this meal $10.08 for 6-8 people

Homemade Slappy Joes

2011-01-11T18:13:00.000-08:00

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns, split and toasted
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato sauce and paste, ketchup, brown sugar and soy sauce; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. spoon about 1/2 cup meat mixture onto each buns.

Top with Cheese, serve with French Fries and Pickles!

Total Cost for 9 servings $13.79

You could just do Manwich and make it cheaper.

Chicken Tostada Salad.

2011-01-10T17:26:00.000-08:00

this picture doesn't do it justice - this is the best recipe if you are in the mood for bright (lime) mexican food.

10 mini corn tortillas

3 teaspoons extra-virgin olive oil

1 1/2 cup grated Monterey Jack cheese (2 ounces)

1/2 small red onion, diced small

1/2 teaspoon chili powder

3 garlic cloves, minced

Half the Breast meat from 1 rotisserie chicken, torn into bite-size pieces (1 1/2 cups)

Coarse salt and ground pepper

3 fresh limes ready to be squeezed

1/2 head romaine lettuce (6 ounces), rough chopped

1 tomato, seeded and chopped

1 avocado, halved, pitted, peeled, and diced small

Fresh cilantro, for serving

Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.

In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.

In a large bowl, combine lettuce and 3 halves of squeezed lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.

Serve with fruit, tonight we did grapes because they were on sale.

Total cost for 6 servings and NO LEFTOVERS $16.90

BUT - I cooked my own chicken rotissire so I could use the leftovers for another meal.

So cut the cost of chicken into $2.50 and this meal is $14.40

Bainbridge's Broccoli Cheese Soip

2011-01-09T17:01:00.000-08:00

1 1/2 lb fresh broccoli, chopped (3 cups)

2 potatoes peeled and diced

1 carrot peeled and diced

1 onion chopped

4 cups chicken broth

1 1/2 cups white sauce mix (see below)

1 1/2 cups milk

1 cup Munester cheese (buy a block and shred it yourself)

1/4 tsp nutmeg

salt and pepper to taste

1. In a large pot put broccoli, potatoes, carrots and onion and chicken broth. Add water if broth doesn't cover veggies. Cook on medium heat for 15-20 minutes until everything is tender.

2. Combine white sauce mix and milk in a blender and add nutmeg. Then pour in the pot and cook for 3 minutes until the whole mixture thickens.

3. Add cheese and salt and pepper and serve hot. Top with cheddar cheese.

WHITE SAUCE MIX

2 cups instant dry milk

1 cup flour

2 tsp salt

1 cup of butter

Mix with a pastry cutter to form a crumbly dough. Store in a container in the fridge.

Serve with Wheat French Bread.

Total cost of this meal for 6 servings was $9.89

Impressive Huh?

Wheat French Bread

2011-01-09T16:58:00.000-08:00

2 1/4 C warm water (115 degrees)
2 Tbsp. sugar
2 pkg. (2 Tbsp.) active dry yeast
1 Tbsp. salt
2 Tbsp. soft shortening or vegetable oil
3 C. all purpose flour

3 C wheat flour

egg wash (optional): 1 beaten egg and 1 tbsp. water
Sesame or poppy seeds (optional)

In large mixing bowl, combine warm water and sugar. Sprinkle yeast over top; allow to soften (about 5 min). Add salt, shortening, and 2 cups of flour and beat well with a whisk. Add 2 more cups of flour and stir in with a heavy spoon. Add enough of remaining flour so that the dough pulls away from the sides.

Leave spoon in batter and allow dough to rest 10 minutes stir down with spoon. Repeat until dough has been stirred down five times.

Divide dough into two parts. Spray rolling pin and counter with cooking spray and roll out dough into a rectangle 9x12 inches. Roll dough, starting with long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been greased or sprinkled with cornmeal, allowing room for both loaves. Repeat with second portion of dough.

Cover lightly: allow to rise 30 minutes. With a sharp knife, cut three gashes at an angle in the top of each loaf; brush entire surface with egg wash. If desired, sprinkle with sesame or poppy seed. Bake at 400 degrees for 20-25 minutes or until brown. Cool on racks. Makes 2 loaves.

Snowy Crinkle Cookies

2011-01-09T16:49:00.000-08:00

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.