Mexican Haystacks

Had with the Elders over for dinner, everyone liked it. Didn't try it with lettuce, but Daniel suggested cabbage might be good. Might try that or lettuce next time. Also would be good with fresh tomatoes on top as well. Camilla liked it as well. Is good with cabbage.

from JensYummyFun

Mexican Haystacks

8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro (optional)
cheese
Sliced Olives (optional)
Fresh diced tomato (optional)
lettuce/cabbage (optional)

(**This makes a big serving so 1/2 the recipe if needed. Half served about 6 people)

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)

Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!

Creamy Tomato Macaroni & Cheese

I had an open can of Italian diced tomatoes and used those instead of tomato paste. Still turned out tasting good. Could try adding chicken or sausage with it if meat is desired.

from a Pretty Life in the Suburbs

Serves: 4-5

 

Ingredients

• 1 lb (450 g) elbow macaroni (used mini fusili (sp?)
• 1 tbsp butter
• 2 cloves garlic
• 1 small onion, chopped
• 1½ cups milk
• 2 tbsp flour
• ¼ cup tomato paste
• ½ tsp dried oregano
• 1½ cups cheese (mild, medium or sharp Cheddar Cheese or Monterey Jack)
• 2 tbsp parmesan cheese
• salt & pepper to taste

Instructions

1. Cook the pasta according to package directions. Then drain and set aside.
2. In a pan, melt the butter and cook the onion and garlic until lightly browned.
3. Add the flour to the onion mix and stir, mixing thoroughly.
4. Whisk in the milk, and stir until the mixture is thickened.
5. Add the tomato paste and oregano. Stir.
6. Gradually stir in the grated and parmesan cheeses.
7. Add the pasta and stir.
8. Serve right away and enjoy!

Her Notes

I put my finished macaroni in an oven proof dish, covered it, and kept it in a 300 degree oven until dinner time. (Maximum time was 15 minutes.)

Broccoli Soup

 

 Note: wondering if this could be made in the Vitamix?

Mom's (Granny's) Broccoli Soup

Ingredients:

1-2 medium Potato

2-3 cloves Garlic

1 medium Onion

1 1/2 bunch Broccoli

3 C Chicken Broth (just enough to cover broccoli to simmer)

Milk, Cream, or Half & Half

Sour Cream

Optional: Cauliflower, Carrot, etc.

 

Directions:

1. Saute onion and garlic in butter. Add cut up broccoli, potato, chicken broth, and salt. Boil til softened.

2. Puree in blender. Hold back on chicken broth and can add later if needed.

3. Add cream, half & half, or milk to desired consistency.

4. Salt and Pepper to taste.

5. Serve w/ sour cream.

 

Another recipe from the Food Network

We enjoyed this recipe. I did add a little more broccoli, I think, than it called for, per reading the comments. I want to ask mom her recipe and try it out as well. I didn't do the croutons this time. I used my immersion blender, but would probably just throw it in the full blender next time to make it smoother (as Camilla would probably do better that way).

Ingredients

• 4 tablespoons butter, room temperature
• 1 1/2 pounds fresh broccoli
• 1 large onion, chopped
• 1 carrot, chopped
• Salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup cream
• Homemade Croutons, recipe follows

Directions

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

Homemade Croutons:

• Day old French bread
• Olive oil
• Salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Yield: 4 to 6 servings

Fried Rice

We all enjoy this at our house and I wanted to save it as I feel it's kid friendly.

Ingredients:
3 C uncooked rice
3-4 carrots
5-6 eggs
ham/bacon, cooked
peas
1 section broccoli
onion/green onion
green beans
cabbage
any other vegetable needing to be used up
salt and pepper
ginger (ground or fresh)
garlic salt
soy sauce
vegetable oil

Directions:

Cook rice in rice cooker with 6 C of water with a dash of salt.

In the meantime start cooking carrots and onion if not using green onion in a bit of vegetable oil. Gradually add other vegetables depending on how long they'll take to cook and soften until you have a good amount. Add meat.

In a separate pan scramble eggs and break into small chunks.

Once rice is cooked you can add it to the vegetables and mix. Add the eggs and mix. Then upon preference mix in salt and pepper, garlic salt, ginger, soy sauce, etc. as desired to taste.

Serve.

Herbed Naan & 5 Min. Bread Dough

from The Cafe Sucre Farine

 I made the dough yesterday and the naan bread today to go with Lentil Soup. Was yummy together. I think mine turned out a little thicker than pictured above and I made my balls a little smaller. I also sprinkled just a little salt on them as they were cooking. Very easy and prefer this method over the last as the last caused me to crack and thus break my pizza stone. Definitely want to try more with the 5 minute dough as it really did take only 5 minutes.

Ingredients:

2¾ cups hot water, 110-115˚F

1½ tablespoons granulated yeast

1 tablespoon sea salt

2 tablespoons sugar

¼ cup extra virgin olive oil

6½ cups unbleached all-purpose flour

Ingredients for the naan:

⅓ cup extra virgin olive oil

¼ cup finely chopped fresh herbs, I like to use 1/2 cilantro and 1/2 Italian parsley, but other herbs would also be good*

sea salt

Directions for the dough

1. Mix the water, yeast and sugar in a 5-quart bowl, or a lidded (not airtight) food container. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt.

2. Mix in the flour with a large wooden spoon or a heavy duty large whisk till all flour is incorporated.

3. Cover (not airtight), and allow to rest at room temperature until dough rises and colapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 3-4 days.

Directions for the naan:

1. Combine oil and herbs in a small bowl.

2. When you're ready to make the naans, remove dough from refrigerator. Liberally sprinkle flour on a work surface. With a large spoon, scoop up 10 lumps of dough about the size of a small apple. Refrigerate remaining dough for another use (check these out).

3. Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don't worry, they don't have to be precise circles, real naans aren't supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper.

4. Heat a large sauté pan over medium-high heat. Coat surface lightly with olive oil. Place one dough circle in heat pan. Brush top surface with herb/oil mixture. If bubbles begin to form in dough just flatten them with your brush. This will give your finished naan lots of interesting texture. Continue cooking until bottom side is a light golden brown.

5. Flip naan to other side and brush top side lightly with herb/oil mixture. Continue to cook until second side is light golden brown, then flip one more time and cook for another 20 to 30 seconds. Remove naan to a plate and sprinkle with sea salt. Repeat process with other dough circles, stacking them on a plate, separating each one with paper towels.

Notes:

If using fresh sage or rosemary cut back on the amount by half, as these are much stronger tasting herbs.

Yield: 10 large naan

Adapted from Artisan Bread in Five Minutes a Day

Creamy Chocolate Frosting

Originally from All Recipes

 

 

Original recipe makes 1 frosting for 1 cake. Upon reading the comments and knowing I wanted a strong chocolate flavor, I did 1 C cocoa powder and then added half the powdered sugar and sifted. Once I added the butter and milk and had mixed it (I forgot the vanilla) and added more powdered sugar as needed. This was a very semi-sweet chocolate flavor as a result. It was good on confetti cookies. Next time I would do less cocoa powder just to experiment I think.

 

Ingredients: 

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter

• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Roasted Butternut Squash Mac' n Cheese

from Censational Girl

 

This was easy and great to make a day ahead and then bake and serve later. And as you can see I substituted a lot of things for ingredients I had on hand and didn't use exact measurements on everything. And it turned out great, which is one reason why this is awesome. I actually had an acorn squash on hand I needed to use so I used that and it tasted great. I may have had a little more macaroni and less squash because of this and using macaroni shells instead, but it didn't taste too "noodley".

Roasted Butternut Squash Macaroni and Cheese

Ingredients:
4 cups diced raw butternut squash (acorn works too)
3 cups (about 12 oz) uncooked elbow macaroni (used shells, usually just use a full 16 oz box)
sprig of fresh sage or ½ tsp dried sage
3 tbsp olive oil
7-8 oz. fontina cheese (used a mix of parmesan, mozzerella, and colby I had on hand)
½ tsp salt
¼ cup butter
⅔ cup half and half (used whole milk, have also used sour cream and might like it better?)
⅓ cup breadcrumbs (plain or seasoned)


Directions:

1. Coat the butternut squash in olive oil, top it with chopped sage and roast it in the oven at 350º for 40 minutes or until cooked through.
2. Cook macaroni in salted water according to box instructions. Remove roasted butternut squash from oven and allow to cool 10 minutes. Place squash in mixing bowl or blender. Add half and half and salt and puree with hand mixer or in blender until smooth.
3. Toss cooked macaroni with pureed squash mixture and layer in large baking dish. Sprinkle top with breadcrumbs, melted butter, and shredded fontina. (I did the cheese then breadcrumbs, then melted butter which was great as the breadcrumbs were a little crispy)
4. Bake a total of 35 minutes at 350º, uncovered for 15 minutes until topping is slightly browned, then cover with foil for remaining 20 minutes. 

Serve hot! Serves 6-8 people.

Quick & Easy Noodle Stir Fry

from Our Best Bites

 

Quick & Easy Noodle Stir-Fry

 This is great to use up all those odds and ends in your fridge (cabbage, peas, mushrooms, bacon, etc). Has a lighter flavor, limes and ginger are optional ( I like both ways). And Camilla enjoys it!

Ingredients:

1 12-oz. package linguine (whole wheat or regular)
1-2 tablespoons canola or peanut oil
1/4 cup soy sauce
2 1/2 tablespoons brown sugar
2 1/2 tablespoons rice wine vinegar
2 tablespoons Asian sweet red chili sauce (Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup)
1 tablespoon dark sesame oil
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped
Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges

Directions:

1. Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
2. Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.
3. While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. 
4. Add the noodles and stir fry until the noodles are well-combined with the vegetables.
5.  Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. 
6. Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds. 

Serves 6-8.

Capellini Pomodoro

Olive Garden's Capellini Pomodoro
Love this but always feel guilty ordering it as it is so easy to make at home. From the official Olive Garden recipe archives.

Prep Time:

10 minutes

Cook Time:

10 minutes

Serving Size:4

Ingredients

14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

Procedures

1. COOK capellini pasta according to package directions.
2. MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
3. DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
4. SERVE immediately.

Wiener Schnitzel

Viennese Cutlet - Wiener Schnitzel Recipe from about.com

Das Wienerschnitzel

J.McGavin

Few foods are more evocative of Austrian cuisine than the humble Wiener Schnitzel, or Viennese Cutlet. As with many simple recipes, the quality of the ingredients are what will make or break your experience with this golden fried treat. Old oil or meat should be avoided and watch your schnitzel carefully, to avoid burning. Eating it fresh is also important.

Ingredients:

• 4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or boneless pork chops, as well)
• 1/4 c. flour (all purpose or brown rice)
• 1/4 tsp. salt
• 1/2 c. bread crumbs
• 2 eggs
• Oil or lard for frying (lard is traditional)

Preparation:

• To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound (not a meat mallet).
  
• Pound the meat evenly to 1/4  to 1/5 inch thickness for best results.
  
• Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
  
• Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier. 
• If schnitzel is not cooked all the way through, can cover with lid and allow to cook longer as well.

Directions:

1. Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
2. Heat at least 1/4 inch of oil in the pan to 350°F.
3. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
4. Fry the schnitzel for on a lower setting (about 280 F) for about 5 min/side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and serve.

Also good with Wiener Schnitzel: cucumber salad and french fries.

Orange Chicken

from Ourfamilyfavs

 Originally from blogchef.net. We made it the other night and it's my favorite orange chicken recipe yet. Felt like the orange flavor is really brought out.

Ingredients

Chicken:
• 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
• 1 ½ cups all purpose flour
• 1 eggs (beaten)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)
• 
  
Orange Sauce:
• 1 cup water
• 2 tablespoons FRESH orange juice
• ¼ cup FRESH lemon juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest (grated)
• 1 cup packed brown sugar (I actually added a little more brown sugar... )
• ½ teaspoon ginger root (minced)
• ½ teaspoon garlic (minced)
• 2 tablespoons green onion (chopped)
• ¼ teaspoon red pepper flakes (we added more... again, we like it HOT)
• 3 tablespoons cornstarch
• 1/4 c. water

Instructions

• Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
• Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
• Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Serve over rice.

Thai Peanut Saute (from Noodles & Co)

 
from favfamilyrecipes

Note: This is Favfamily recipes version of the “Indonesian Peanut Saute” from Noodles & Co. Although don't mistake tsp for Tbsp on the Sriracha chili sauce, makes a big difference, trust me! The Peanut Sauce would also be good with lettuce wraps as well. I made this with leftover pork schnitzel the other night and it was delicious as well. Tried mixing veggies, meat, noodles, and sauce altogether before serving and didn't like it. I prefer serving them separate and everyone mixing it themselves. Also, think I would cook the chicken with just the oil and garlic. I can't tell a difference. Definitely doesn't make or break it.

Ingredients

• 1-2 Lbs. chicken, cut into thin strips
• vegetable oil
• 1 Tbsp Sriracha chili sauce
• juice of 1 lime
• 3 cloves garlic, pressed
• 1 Tbsp. fresh ginger, minced
• 3-4 shakes soy sauce
• salt & pepper (to taste)
• 16 oz. (1 pkg.) linguine noodles
• shoestring carrots
• broccoli florets, chopped
• green onion
• bean sprouts
• peanuts
• 2-3 limes, slices

PEANUT SAUCE:

• 1 c. chicken broth
• 6 Tbsp. (heaping) creamy peanut butter
• 2-4 tsp. Sriracha chili sauce - depending on how hot you like it
• 3 Tbsp. honey
• 6 Tbsp. soy sauce
• 3 Tbsp. fresh minced ginger
• 4-5 cloves garlic, pressed or minced

Instructions

• In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
• Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat.
• Drain noodles and stir them together with the peanut sauce. Top with veggies & chicken and garnish with peanuts and limes.
• FOR THE PEANUT SAUCE: Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Eggplant Lasagna

from Allrecipes.com

  Best if made a day ahead and allowed to sit in the fridge til baking. I used the ingredients for this, but made it like a lasagna, one pan with one layer of pasta and the other without. Both were good and definitely want to do again. Want to try frying. 

Ingredients

• 4 eggs, lightly beaten
• 2 tablespoons garlic powder, divided
• 2 cups grated Parmesan cheese, divided
• 1 tablespoon Italian seasoning (maybe more or add fresh over sauce?)
• salt and pepper to taste
• 1 cup all-purpose flour
• 1 cup vegetable oil for frying
• 2 large eggplant, peeled and sliced about 1/8 inch thick.
• 1 (15 ounce) container ricotta cheese (tried doubling and too much, maybe 22.5 oz?)
• 1 cup shredded mozzarella cheese, divided
• 1 tablespoon dried parsley
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (28 ounce) jar tomato pasta sauce, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 
2. In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3. To fry eggplant: Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.To roast eggplant: Heat oven to 350 F. Line a cookie sheet with parchment paper/lightly grease it. Dredge eggplant slices in flour, then in egg mixture and place on cookie sheet. May take 2 cookie sheets. Roast in oven about 20 min. (until bottom is slightly crusty) then flip and roast other side.
4. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place one layer of roasted/fried eggplant over pasta sauce. Then place a layer of lasagna noodles if desired on top. On top of that spread a 1/2 of spinach mixture evenly. Repeat to form 2 layers of each.Pour remaining pasta sauce on top and finish with sprinkling remaining 1/2 cup mozzarella cheese on top.
6. Bake in preheated oven at 375 uncovered for about 40 minutes.

Free-Form Apple Tart

from Sis. Burdges

I love this because it reminds me of German desserts.

Ingredients:
1 1/4 C all-purpose flour
1/2 C cold butter/margarine cut into 10 pieces
3 T ice water
1/2 tsp finely grated fresh lemon peel
4 large Golden Delicious apples (about 1 1/2 lbs) peeled, I used 3
1/4 C granulated sugar
1/2 tsp ground nutmeg
2 T butter/margarine
Confectioners' sugar (optional)

Directions:
1. Have ready a cookie sheet without sides

2. To make pastry in food processor: process flour and butter until coarse and crumbly. With motor running add water, lemon peel, and juice. Process until dough leaves sides of bowl.
To make pastry by hand: put flour in a bowl. Cut butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, lemon peel, and juice. Stir until dough holds together.

3. Gather dough into a ball, flatten, wrap in waxed paper and refrigerate 30 min or just until firm enough to roll out.

4. Meanwhile cut each apple in half from top to bottom. Remove core and cut stem and bud ends. Turn halves cut sides down and slice thinly.

5. Heat oven to 425 F. On lightly floured surface roll dough into a 13-inch round (or on parchment paper to make transfer easier). Edges can be uneven. Transfer to ungreased cookie sheet.

6. Leaving a 2 inch border, arrange apples in concentric circles from outside toward the middle. Sprinkle with mixture of sugar and nutmeg mixed together. Then dot with butter. Fold edges of pastry over apples.

7. Bake 15 minutes. Reduce oven temperature to 375 F and bake 35 minutes longer or until apples are tender and pastry is golden. Slide tart onto wire rack to cool. Before serving dust with confectioners' sugar.

Makes 6 servings.

from Martha Stewart

Lemon Green Beans

I snapped the ends off of ours and just used lemon juice as I didn't have a fresh lemon on hand. Still good and just a little different than the normal butter.

• 

• • 
    
  Prep Time 10 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• 1 lemon
• Salt
• 1 pound trimmed green beans
• 1 1/2 tablespoons olive oil

Directions

1. Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
2. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Tomato Feta Summer Couscous Salad

 from Mels Kitchen Cafe

This is good made with Quinoa as well and much more filling if making for a main dish. Has a sharper flavor due to the onions, feta, and vinegar. But grape/cherry tomatoes do a great job of softening and sweetening it. Great for a summer lunch. Can make a day ahead as well.

*Serves 8 as a side

INGREDIENTS:
2 cups low-sodium chicken broth
1 1/2 cups whole wheat couscous, uncooked
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
6 green onions, white and green parts chopped
1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
1 pint cherry tomatoes, halved
Zest of 1 lemon
1 cup reduced fat feta cheese

DIRECTIONS:
In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.

Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls from Beantown Baker

These were great to have in the height of blueberry season. Sweet with a hint of fruit. Next time I would try to use a little more filling with more sugar and cinnamon sprinkled on top before rolling them up. 

Ingredients

Dough

Any recipe will work, I use my mom's recipe, as it is amazing and my favorite.

 

Blueberry Filling

• 1 pint blueberries
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 2-3 teaspoons lemon juice
• 3/4 cup water

Additional Blueberries for Sprinkling

• 1 pint blueberries
• 2 Tbsp sugar
• 4 Tbsp cinnamon
• 2 Tbsp flour
• 1 batch Cream Cheese Frosting

Instructions

For the Blueberry Filling

In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Spread half of the blueberry filling onto the dough once you have rolled it out. (Easiest to do half at a time). Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes to an hour.

Bake at 350 for 15 to 18 minutes.

Generously drizzle frosting over warm rolls after they come out of the oven. Enjoy.

New York Times Chocolate Chip Cookies

from I Am Baker who got from How Sweet It Is who got it from the New York Times





They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe. Now going to be my go to chocolate chip cookie recipe!

The New York Times Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all bread and all purpose flour in mine.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt (kosher salt, also makes a difference)

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used semi sweet.

Directions:

1. Sift flours, baking soda, baking powder and salt
   into a bowl and set aside.
2. Using a mixer with a paddle attachment, cream
   butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. 
3. Refrigerate dough for 24-36 hours. (This is key for chewiness, at least long enough for dough to harden)
4. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes

Salted Caramel & or Frosting

from Life on Blackberry Farm
~wonderful for endless desserts! Used the Salted Caramel Frosting with this chocolate cake recipe and was delicious.

Salted Caramel

Ingredients:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

Directions
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…


Salted Caramel Frosting

Ingredients:
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

Directions:
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Irish Soda Bread

Good with jam and such. Soft center with crispy slightly harder crust.

from Mom, Simply Recipes

Ingredients:
4- 4 1/2 C flour
2 T sugar
1 tsp salt
1 tsp baking soda
4 T butter
1 C raisins (optional)
1 large egg, lightly beaten
1 3/4 C buttermilk

Method:
1. Preheat oven to 425 degrees. Whisk together 4 C flour, sugar, salt, and baking soda into a large mixing bowl.

2. Using your finger or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal, then add in the raisins (if desired).

3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wodden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the doughw hile it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet). Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Golden Curry

from the  Nichols

Daniel loved this when Matt would cook it back when they were roommates. Now it is a regular at our house. So easy too.

Ingredients:
1 package of curry mix, pictured above
1- 1/2 lb chicken (or type of meat desired)
1 onion
carrots, to taste
2-3 potatoes
celery, to taste
green pepper, to taste

Directions:
Just follow directions on package for stove top. If you prefer a thinner sauce add slightly more water (not more than 1 C more).  Most of the ingredients you can add or skip as desired.

Brownie Mosaic Cheesecake

from Mels Kitchen Cafe



Brownie Mosaic Cheesecake

This was my first time making a cheesecake. I worked so hard and then when inspecting if it was done, tipped it over in my oven. Needless to say, I was crushed. But after giving myself a minute, I reassessed the situation and salvaged my hard work as much as possible. So although I may now have a dirty oven to clean, I'll get to it after enjoying the fruits of my efforts (and mishaps) first :) Although I scrapped trying to really outdo myself and didn't make the ganache.


*Note: The original author doubled the crust because she likes a lot of crust-to-cheesecake ratio, but if I tried it in my springform pan and it was too much for me. Next time I want to try just the regular amount of crust. Also, for the brownies, she says you can basically use any brownie recipe made for a 9X13-inch pan – but the recipe listed is great as they are dense and fudgey.(tried and worked great). The brownies can be made a day in advance of making the cheesecake and refrigerated if you want to minimize prep work. The entire cheesecake, itself, can be baked, cooled and refrigerated a day in advance of serving.

INGREDIENTS:
Brownies:
4 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour

Crumb Crust:
1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers or chocolate Teddy Grahams (used chocolate graham crackers)
5 tablespoons (10 tablespoons to double) butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 (1/4 teaspoon to double) teaspoon salt

Cheesecake:
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups chilled brownie cubes (from recipe above)

Ganache:
3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
4 tablespoons butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar

DIRECTIONS:
For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.

Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You’ll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.

For the crust, stir together the crust ingredients and press onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right away with cheesecake or chill up to 2 hours.
For the cheesecake filling, preheat the oven to 350°F.

With an electric mixer or in the bowl of an electric stand mixer, beat the softened cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.

Fold brownie cubes in very gently and pour the mixture into the prepared pan. Place the filled springform pan on a larger baking sheet and bake in the middle of the oven for 45 minutes, or until the cake is set 3 inches from the edge but still slightly jiggly in the center (watch the time carefully, you may need more or less baking time based on your exact oven temperature).

Cool the cheesecake completely in the springform pan on a wire rack. When completely cool, top with the ganache glaze.

For the ganache glaze, scald (heat just below boiling) the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture over the chocolate and let it sit for 1-2 minutes. Stir the mixture together until completely smooth and silky (it might look grainy at first but it will come together if the cream is sufficiently warm and the chocolate is chopped finely). Add the vanilla and sugar and whisk until smooth. Spread over the cheesecake. Chill until ready to serve.

To serve, unmold the cheesecake from the springform pan, cut the cheesecake into slices and serve.

Recipe Source: adapted slightly from Smitten Kitchen

Paula Dean's Goulash

from Mommy's Kitchen

Similar in taste to Emily's Hamburger Soup. Makes a lot. We halved it and was enough to serve 4.

Bobby’s Favorite Goulash 

(Great served with garlic bread and salad)

Ingredients:
1/2 - tablespoon Paula Deen’s House Seasoning
3 - tablespoon soy sauce
3 - bay leaves
2 - tablespoon Italian seasoning
2 - (15-ounce) cans diced tomatoes
2- (15-ounce) cans tomato sauce
3 - cups water
3 - cloves garlic, chopped
2 - large onion, chopped
2 lbs - lean ground beef
1 - teaspoon Paula Deen’s Seasoned Salt
2 - cups elbow macaroni, uncooked

1 - cup frozen mixed veggies or frozen corn (If using canned, drain first)

Directions:
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. If adding mixed veggies or corn add them now.

Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.

Paula's House Seasoning Recipe:

Ingredients:
1 - cup salt
1/4 - cup black pepper
1/4 - cup garlic powder

Directions:
Mix ingredients together and store in an airtight container for up to 6 months.

Chickpea Tacos

I loved the slight crunchy, chewiness of these. Definitely want to make again.


Ingredients:
1 can 15 oz chickpeas, drained and rinsed
1 T tamari (can omit)
2 tsp lemon juice
1/2 packet taco seasoning

Directions:
1. Preheat oven to 400. Whisk tamari, lemon juice and seasoning together. Toss with chickpeas until well coated Place on sprayed/lined tray and bake 20-25 min until crunchy.

2. Serve as meat filling for tacos. Use tortillas and fill with chickpeas, lettuce, cheese, sour cream, tomato, etc.

Apple Macaroon Cookies

from my Mom

Ingredients:
1/2 C shortening
1 C sugar
1 tsp vanilla
1 grated apple
2 C flour
1 tsp baking powder
1 tsp salt
1 tsp soda

Directions:
1. Mix shortening and sugar together. Then add vanilla and apple and mix well. Mix dry ingredients together and then add to apple mixture and combine until just mixed.

2. Roll into balls. Then roll into sugar mixture.

3. Bake on ungreased cookie sheet at 375 for 12 min.

Makes about 1 1/2 to 2 dozen, depending on how big you roll them.

Sugar mixture:
2 T sugar
1/8 tsp nutmeg
1/2 tsp cinnamon

Orange Candied Yams

from Emily

Ingredients:
1 C white
1 C brown sugar
1/2 C butter
1 orange, thinly sliced
5 yams, cooked 1 hour at 400 degrees

Directions:
1. Mix 1st 4 ingredients together in pan on stove and cook until candied.

2. Slice/mash yams. Fold sauce into yams in a casserole dish. Cook yams in oven (warm) until ready to serve.

Cooked Berry Pie

from Emily B.

Ingredients for a 9" pie:
1 - 1/2 C sugar
1/3 C flour
1/2 tsp cinnamon
4 C fresh berries
1 1/2 T butter, dotted on top

Directions:
1. Mix 1st four ingredients together and place in pan on top of crust. Pour any extra on top and dot butter on top of berries. Place top crust on and slit to vent.

2. Bake 35-40 min. until juice bubbles out.

Lemon Cake

from my friend Brooksany B.

Ingredients:
1 lemon cake mix
1 pck instant lemon pudding (I think it's the small size)
1 C sour cream
3/4 C water
3/4 C oil
4 eggs

Directions:
1. Mix all ingredients together. Bake in 2 round cake pans at 350 for 30 min.

Frosting:
1 C butter
1/2 C fresh lemon juice
6-8 oz powdered sugar (bag)

Directions:
1. Mix together and frost to make a double layered cake.

Southern Vinegar Coleslaw

Inspired to find a vinegar coleslaw recipe after having it at Daniel's Aunt Iney's. It was yummy.

 Ingredients:
1 large head of cabbage, finely shredded (adds color if you use red and green)
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 carrots, grated
peanuts, if desired

Directions:
1. Mix together.

Dressing Ingredients:
1 C sugar
1 tsp salt
2/3 C vegetable oil
1 tsp dry mustard
1 tsp celery seed
1 C cider vinegar

 Directions:
1. Mix together and pour over cabbage salad. Chill before serving.

Dirt Cake

from my roommate Whitney S.

8 oz cream cheese
1/2 C sugar
2 C milk
2 small instant vanilla/or chocolate pudding pkg
2 tsp vanilla

Cream all above ingredients together. Fold in 16 oz Cool Whip.

Crush 1 lb Oreos and sprinkle on top with gummie worms sticking out.

Chill for 1 hour.

Twix Bars

from my Mom

1/2 C butter
1/4 C sugar
1 C flour

Crumble together. Press into ungreased 9x9 pan. Bake at 350 x 15 min.

1/2 C butter
1/2 C brown sugar
2 T corn syrup
1/2 C sweetened condensed milk

Combine and stir together. Bring to a boil x 5 min. Stir constantly. Remove and pour over bottom layer.

6 oz chocolate chips
2 T shortening

Melt over low heat. Pour over 2nd layer. Chill.


Love these! A Gneiting Christmas tradition. My mom usually doubles the recipe.

7 Layer Bars

from Grandma Brown

Combine:
1 cube melted butter
1 12 C graham cracker crumbs

Press onto bottom of 9x13 pan.

Spread by layers the remaining ingredients on top of crust:
1 C chocolate chips
1 C butterscotch chips
1 C flaked coconut
1 C chopped walnuts
1 can (14 oz) sweetened and condensed milk, drizzled over top.

Bake for 20-30 min. at 350.

Walnut Squares

from Emily (these are a Brown family Christmas tradition)

Ingredients: 
1/2 lb butter
1/2 C sugar
1/2 C cornstarch
2 C flour
4 eggs
4 T flour
2 tsp vanilla
1/2 tsp baking powder
1 lb pkg of brown sugar
3 C chopped walnuts
2 1/2 C coconut
1 C butter
1 3 oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla

Cream 1/2 lb butter, 1/2 C sugar together. Mix in with pastry blender the 1/2 C cornstarch and 2 C flour. Spread and press into cookies sheet. Bake 20 min. at 300.

While baking, mix:
4 eggs, 2 tsp vanilla, 4 T flour, 1/2 tsp baking powder, 1 lb brown sugar, 3 C chopped walnuts, and 2 1/2 C coconut. Spread on top of pastry dough and bake an additional 15-20 min.

When cool, top with the following ingred. creamed together:
1 C butter, 1 3 oz pkg cream cheese, 1 lb powdered sugar, and 1 tsp vanilla.

Emily's Pie Crust

from Emily B.

Ingredients:
5 C flour
1 T salt
1 lb lard
1 egg
1 T vinegar
cold water

Mix 5 C flour and 1 T salt together. Add 1 lb of lard (at refrigerator temp) and mix in with pastry blender (pea size pieces).

Beat 1 egg and add 1 T vinegar. Add to flour mixture.

Add enough cold water so that the crust sticks together barely. (not more than 2/3 C)

Roll out on floured wax paper. Use flour on sleeve of pin to prevent sticking.

Makes 5 crusts.

Bake at 425 for fruit pies.
Bake at 425 for 15 min. and 350 until done for pumpkin pies.

Robyn's Chicken Enchiladas

from Robyn E.

Robyn brought these over to my mom in the busy days right before our wedding. They were delicious and so helpful to have.

Ingredients:
8-10 chicken breasts
3 cloves garlic, minced
2 T butter
1-2 cans (4 oz) diced green chilies
2 T butter
3 T
flour
2 C chicken broth
1 1/2 C grated monterey jack and swiss cheese combined
1 C sour cream
2 can cream of chicken soup
1/2 to 3/4 can olives, sliced
1 (8 oz) cream cheese, softened
12 tortilla shells

Enchilada Sauce:
1 can tomato soup
1 can cream of chicken soup
1 can enchilada sauce

Cook chicken breast for 35-40 min on 350 in oven. When done, cut into cubes.
Mix sour cream, 1 can chicken soup and cream cheese together.
Saute garlic in butter. Stir in meat and chilies.
(Can reserve 1 T for garnish)
Heat. Add the sour cream, chicken soup, cream cheese mixture and heat.
In another saucepan, melt 2 T butter. Stir in flour. Cook for 1 minute.
Gradually stir in chicken broth. Cook until slightly thickened. Add 3/4 to the chicken mixture and stir.

Place about 1/2 to 3/4 of this mixture onto the flour shell. Fill with about 1/2 to 1/4 C cheese mixture and roll. Place into a large pan that has the enchilada sauce coated on the bottom.
Pour remaining enchilada sauce mix over top to coat and sprinkle remaining cheese on top.

Bake at 375 for 20 mintues. Can add grated cheese on top for last 5 minutes. Can add chilies and olives to garnish.

Soda Pop Ice Cream

Soda Pop Ice Cream: easy and affordable! You basically just choose your favorite soda (2 liters), add a 14 oz. can of sweetened condensed milk (could be fat free), throw it in an ice cream maker, turn it on and 30 minutes later you have a creamy blend of deliciousness. The variations are endless, like Sunkist for a dreamsickle taste or Rootbeer float. This is seriously fool proof.

We have a Cousinart saltless ice cream maker that is a little smaller. We tried Sunkist (about 2 soda cans) and a regular sized can of sweetened condensed milk and it was great! I'm excited to try Rootbeer.