LINNY THE CHEF

Christmas Ham

2008-12-18T13:27:00.000-08:00

http://www.foodnetwork.com/recipes/paula-deen/christmas-ham-recipe/index.html 1 butt end smoked ham, about 7 pounds 1/2 cup Dijon mustard 1/2 cup orange marmalade 1 teaspoon ground black pepper 3 cans crescent rolls Egg wash Directions Preheat oven to 350 degrees F. Place the ham in a roasting pan and lightly score it with a sharp knife all around. Stir the mustard, marmalade and black pepper together in a small mixing bowl with a spoon. Slather the mustard mixture all over the outside of the ham, rubbing it into the scored meat. Bake the ham for 20 minutes then remove it from the oven. Using 2 cans of crescent rolls, unroll the crescent dough but don't separate them into pieces. Press the perforated pieces together to keep the dough in its rectangular shape. Drape them over the ham pressing the dough edges together to cover the ham completely with the dough. Tuck any loose edges underneath the bottom of the ham in the roasting pan. Brush with egg wash. Lay the last piece can of dough out on a cutting board and cut our some holiday shapes with cookie cutters. Holly leaves are nice. Arrange the dough leaves in a pretty bunch on the dough draped ham. Brush these shapes with egg wash. Return the ham to the oven and bake for another 20 minutes until the ham is heated through and the crescent dough is cooked and browned.

Crab Meat Deviled Eggs

2008-12-13T12:06:00.000-08:00

Ingredients 4 ounces lump crabmeat 1/2 stick celery, finely chopped 2 tablespoons mascarpone cheese, at room temperature 1 tablespoon mayonnaise 1 tablespoon sour cream 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 3 tablespoons chopped fresh chives Salt and freshly ground black pepper 6 hard boiled eggs, peeled, halved, and yolks removed Directions In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Transfer the filled eggs to a platter and serve.

Bobotie Bowls :: South African Cuizine

2008-11-13T11:29:00.000-08:00

I LOVE discovering African recipes to share with my family someday...here's another... INGREDIENTS 1/4 cup sliced almonds (a generous handful) 2 tablespoons extra-virgin olive oil (EVOO) 2 pounds ground sirloin 1 fresh or dried bay leaf 2 celery ribs, finely chopped 1 carrot, finely chopped 1 medium onion, finely chopped 6 peppadew piquante peppers (jarred sweet pickled peppers), drained and finely chopped 3 garlic cloves, chopped Salt and freshly ground pepper 1/4 cup golden raisins or currants (a generous handful) 1/2 cup mango chutney 1 cup beef broth 2 tablespoons mild curry paste (such as Patak’s brand) or 2 tablespoons curry powder 1 teaspoon turmeric (one-third palmful) 1½ teaspoons ground coriander (half a palmful) 1 teaspoon lemon zest 4 large eggs 1/4 cup half-and-half 1 tablespoon unsalted butter Handful of cilantro leaves or flat-leaf parsley, finely chopped PREPARATION In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside. Heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan. When the olive oil ripples, add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan. Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper. Cook for a couple of minutes then stir in the meat. Add the raisins, chutney, broth, curry, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the almonds and reduce the heat to low. Heat your smallest nonstick skillet over medium heat. Beat an egg with a pinch of salt and 1 tablespoon of half-and-half. Add the egg to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side. Transfer to a plate and repeat to make 4 mini omelets. Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.

Tomato & Tortellini/Ravioli Bake

2008-11-13T10:30:00.000-08:00

Thanks Rachael Ray!! INGREDIENTS 2 pounds fresh or frozen ricotta-filled tortellini or ravioli Salt 2 tablespoons EVOO - Extra Virgin Olive Oil

1 pound ground sirloin 1 small onion, grated 3 to 4 cloves garlic, finely chopped or grated 2 carrots, peeled and grated 1 28-ounce can whole plum tomatoes 6 leaves basil, torn

Salt and ground black pepper 1/2 cup shredded Asiago cheese 1/2 cup grated Parmigiano Reggiano 1/2 cup shredded mozzarella cheese

PREPERATION Preheat broiler. Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve. While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes.

Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes. Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

Spinach & Artichoke Pasta Bake

2008-11-13T10:19:00.000-08:00

Thanks once again Rachael! INGREDIANTS 2 pounds fresh or frozen ricotta-filled tortellini OR ravioli Salt 2 tablespoons butter 2 cloves garlic, finely chopped or grated 2 tablespoons all-purpose flour 2 cups milk A few grates fresh nutmeg 1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out 1 10-ounce box frozen quartered artichoke hearts, defrosted Ground black pepper 1/2 cup shredded Asiago cheese 1/2 cup grated Parmigiano Reggiano 1/2 cup mozzarella cheese PREPERATION Preheat broiler. Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve. While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through. Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

Sloppy Joe Manicotti

2008-11-13T10:10:00.000-08:00

Thanks again Rachael Ray! INGREDIENTS

1 12-piece package manicotti shells 1 tablespoon EVOO – Extra Virgin Olive Oil 1 small onion, finely chopped 3/4 pound ground beef 1 28-ounce can tomato sauce

1 tablespoon brown sugar

2 tablespoons Worcestershire sauce

Salt 1 cup shredded cheddar cheese PREPERATION

In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain and rinse with cold water. Meanwhile, in a large skillet, heat EVOO over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the beef and brown, breaking it up as it cooks, about 5 minutes. Stir in 2 cups tomato sauce, the brown sugar and Worcestershire sauce, and simmer for 5 minutes. Let cool slightly.

Drizzle a 9x13" casserole dish with 1/4 cup of the remaining tomato sauce. Stuff each manicotti shell with 1/4 cup of the meat mixture and place them side by side in the casserole dish.

Spoon the remaining tomato sauce over the manicotti and top with the cheese. Bake until golden and bubbly, about 15 minutes.

Sour Cream and Onion Mashed Potatoes :: Rachael Ray

2008-11-12T17:33:00.000-08:00

Thanks Rachael Ray! INGREDIENTS 3 pounds potatoes (about 6), peeled and chopped 1 1/2 cups sour cream 6 scallions, white and green parts finely chopped Salt and ground black pepper PREPERATION In a pot of cold water, add the potatoes and bring up to a bubble over high heat. Cook until tender, about 15 minutes. Drain the potatoes and return them to the pot they were cooked in to dry out. Mash them up then mix in the sour cream, scallions, salt and ground black pepper.

Cider Gravy :: Rachael Ray

2008-11-12T16:56:00.000-08:00

Thanks Rachael Ray! INGREDIENTS 4 tablespoons butter 4 tablespoons flour 2 cups apple cider 2 cups chicken stock Salt and ground black pepper PREPARATION In a skillet over medium-high heat, melt the butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, and serve.

Turkey & Stuffing Meatloaf :: Rachael Ray

2008-11-12T16:52:00.001-08:00

Thanks Rachael Ray! Serve turkey and stuffing meatloaf with sour cream and onion potatoes, cider gravy and some roasted broccoli or green beans. INGREDIANTS 2 McIntosh or Gala apples, peeled and cut into small dice 1 tablespoon lemon juice 2 pounds ground all-white turkey (or a mix of dark and white meat) 3-4 ribs of celery, finely chopped 1 medium onion, finely chopped 1 tablespoon poultry seasoning 1 large egg Salt and ground black pepper 2 cups chicken stock 2 cups stuffing mix 1 tablespoon extra virgin olive oil (EVOO) PREPERATION Pre-heat oven to 400ºF. In a large bowl, add apples and lemon juice, and toss together. Add turkey, celery, onion, poultry seasoning, egg, salt and ground black pepper. In a medium-size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour. Serve topped with Cider Gravy and Sour Cream and Onion Mashed Potatoes alongside.

Silvesteri Spaghetti Sauce

2008-11-12T10:58:00.000-08:00

1 onion finely chopped 1 Lb. ground beef (I always sub this for ground turkey for a healthier option) 1/2 shredded carrot 1 c. white wine 1/2 c. milk (I use soy since we are all allergic and it works just fine) 1/8 tsp. nutmeg 1 c. chicken broth (or whatever broth you have on hand, I have used beef and vegetable) 1 1/2 tsp. salt dash of pepper 1 tsp. basil 1/2 tsp. thyme 1 bay leaf 2 cans tomato sauce 1 Tblsp. brown sugar In a large saucepan add the onion and brown it with ground beef over med heat. Drain. Add shredded carrot, cook 2 minutes. Add cup of white wine, cook 4-6 minutes. Add milk and nutmeg, cook 3-4 minutes. Add remaining ingredients and simmer with the lid off until sauce thickens. HT: Tara

Corn Dog Chili

2008-11-11T08:19:00.000-08:00

I saw this on the Rachael Ray Show yesterday and was excited that it was a complete list of ingredients that I keep in my kitchen all the time. I'm giving it a try this weekend... Ingredients 2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional 1 pound all-beef hot dogs, chopped 2 pounds ground sirloin 1 large onion, chopped 3 cloves garlic, finely chopped or grated 2 jalapeño peppers, seeded and chopped 1/4 cup tomato paste 2 tablespoons chili powder 1 tablespoon smoked paprika 3 cups beef stock Salt and ground black pepper 1 box cornbread mix, such as Jiffy brand 1/4 cup spicy brown mustard 2/3 cup milk 2 tablespoons butter, melted 1 egg Preparation

Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs. Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes. Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes. While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter. Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked. Serve the chili topped with the griddle cakes.

Holiday Cookie-Palooza

2008-10-24T09:07:00.000-07:00

Whittaker Woman is over at her blog taking suggestions for great Holiday cookies' recepies...I highly recommend you try out a few! I'll try some and add some recepies to my blog here later... http://whittakerwoman.typepad.com/whittaker_woman/2008/10/help-me-get-fat.html?cid=136203809#comments

Yellow Cookies

2008-10-24T08:57:00.000-07:00

HT: Jody One box Pillsbury “pudding in the mix” yellow cake mix 1 egg, slightly beaten 3/4 cup butter, melted 1 cup Rice Krispies Blend all ingredients together. Dough will be crumbly. Form into tight 1-inch balls, place on cookie sheet and flatten slightly. Bake in 350 oven for 10-12 minutes. That's easy, right?! It's cookin with Jody...less than 10 minutes and less than 5 ingredients...beautiful!

SINGLE CHOCOLATE CAKE-IN-A-MUG

2008-10-22T13:15:00.000-07:00

1 coffee mug 4 Tbsp. cake flour (plain, not self-rising) 4 Tbsp. sugar 2 Tbsp. cocoa 1 egg 3 Tbsp. milk 3 Tbsp. oil Small splash of vanilla 3 Tbsp. chocolate chips, optional Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk and oil and vanilla, mix well. Add chips, if using. Put mug in microwave, and cook for 3 minutes on 1000 watts. Cake will rise over top of mug--do not be alarmed! Allow to cool a little; tip onto a plate if desired. (This can serve two if you want to feel slightly more virtuous.) 'Get thee hence' to the microwave!!! This is GREAT!!! It works! I see multiple applications for this gem: With kids; grandkids; 4-H cooking classes; college dorm room when there's only a microwave; late-night cravings; just enough for one or two servings instead of an entire cake..........ha, ha! Creative kids add some drizzles of chocolate syrup and some Cool Whip (didn't put in the chocolate chips). You could add canned frosting, too. The batter does rise up 'way over the top of the mug, but doesn't run down the side. Fun to watch! Be careful not to overcook--our microwave is higher than 1000 watts, and three minutes was a dab too long--dried the cakes out a little bit. Anyway, give it a try! And be sure to watch it the whole time it's baking in the microwave!!!

Golden Honey Pan Rolls

2008-10-21T14:43:00.000-07:00

YUM! A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich, buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania SERVINGS: 24 CATEGORY: Breads METHOD: Baked TIME: Prep: 35 min. + rising Bake: 20 min. Ingredients: 1 cup warm milk (70° to 80°) 1 egg 1 egg yolk 1/2 cup vegetable oil 2 tablespoons honey 1-1/2 teaspoons salt 3-1/2 cups bread flour 2-1/4 teaspoons active dry yeast GLAZE: 1/3 cup sugar 2 tablespoons butter, melted 1 tablespoon honey 1 egg white Additional honey, optional Directions: In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.) When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. For glaze, combine sugar, butter, honey and egg whites; drizzle over dough. Bake at 350° for 20-25 minutes or until golden brown. Brush with additional honey if desired. Yield: 2 dozen.

Ch-Ch-Ch Changes!

2008-09-15T09:13:00.001-07:00

I am going to become a first time Mom in just a little while - we are still counting the weeks, but that won't last long...it's only 23 days until the due date! And we are moving to a new city, well actually, my husband already lives there in our apartment and I still live in Tulsa with my parents to be closer to the hospital when the time comes and to continue working for another week. We have lived with them for quite a while, on the job hunt and saving money for the baby. And needless to say, I am spoiled living with the parentals! My dad takes care of the laundry and grocery shopping - he's retired. And Momma has a housecleaner who comes once a week, so I havn't had to clean the bathroom or anything else for that matter, in a long time! And the rule is in the house, that if you do the cooking, you don't have to lift a finger to help cleanup (greatest kitchen rule ever invented - Dale and I have also implimented it into our home). So now that I am having a baby, we have a place in Ponca City, and I will be moving there soon, there are many new responsibilities that I will be taking on and many responsibilities that I just haven't had in quite some time that I will be undertaking by myself once again. My husband is great about helping around the house, he does the dishes without being asked like a pro (I am definately blessed!), but there are still certain responsibilities that belong to the woman and I am proud to do for him and our family. I just am probably a little rusty...one of the things that I want to make a good habit now that I still have the time to learn, is cutting coupons and shopping wisely for our groceries. Another is cooking and planning out our meals. So I am reading other women's blogs and am inspired... I think that I am going to change up the way that I grocery shop and prepare meals. I want to do a large shopping trip once a month to get everything that I need for a few meals for Dale and I (little man will be just milk for quite some time). I want to get into this habit now so that whenever we do a have a larger family to feed, I can budget, cut coupons, and possibly make my in kitchen time as minimal as possible to have time to spend with the family. I am going to make a big grocery shopping trip to get everything for a few meals that we can freeze and get out when we want them for example...chili, lasagna, casseroles, sloppy joes, spagetti sauce...these are staples in our home and I know that if I can make it easier to prepare a meal in the evening, I will function a little better, especially if I have to work outside of the home someday, or if we have more kids than I have arms - both are very likely in the near future! Thanks to these ladies for the inspiration... Holly and the Steiger's to name a few. So do you bulk grocery shop, cut coupons, or freeze meals to feed your family? Any advice for this new mom and soon to be housewife (again)!

The Seay's Chocolate Chip Cookies

2008-09-09T06:43:00.000-07:00

I stole this recipe from Liz Seay's blog...so give credit where credit is due! Thanks Liz!! I'll definitely try this one out...often...i have a soft spot for cookie dough! ~~~~~~~~~~~~ I do not know how to preface something so good, so buttery, so chocolatey...so perfect with a cold glass of milk. They really need no introduction. Without further ado... Classic Chocolate Chip Cookies (Adapted from Jacques Torres) I will say that this original cookie recipe from Torres is rather fancy. And as much as I appreciate gourmet, it's not practical for me...so here is the simplified version. Still amazing- much easier made with ingredients most of us already have in our kitchens. (Some of the measurements are weird...but make sure you follow them closely. If you need to know how to correctly measure flour in a recipe, watch this.) 3 2/3 cups minus 2 TBS. flour 1 1/4 tsp. baking soda 1 1/2 tsp. baking powder 1 1/2 tsp. sea salt (I use about 1 1/4...I think they're too salty otherwise) 2 1/2 sticks unsalted butter, softened (NOT melted & definitely not margarine, use real butter) 1 1/4 cups light brown sugar 1 cup plus 2 Tbs. granulated sugar 2 large eggs 2 tsp. vanilla extract 1 1/2 packages of Ghirardelli (60% cacoa) chocolate chips (or about 21 ounces) Combine flours, baking soda, baking powder and salt in a medium bowl. Whisk well, then set aside. In a large bowl, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Slowly add the dry mixture and mix until just combined. Add the chocolate chips and stir in with a large spoon until well incorporated. Press plastic wrap against the dough and refrigerate in bowl for 12 hours or overnight. Take dough out of fridge at least an hour before baking to let it soften otherwise it will be too hard to scoop. (Don't leave it out too long though, you don't want it too soft either) When getting ready to bake, preheat your oven to 350 degrees. Use a parchment lined baking sheet or an air bake cookie sheet and scoop 6 to 8 mounds of dough onto sheet. (large scoops of dough..like 1/4 to 1/3 cup size) They spread when cooking so make sure you space them a few inches apart. Bake until golden brown on the edges but the centers still look soft, about 15 to 18 minutes. Transfer cookies to wire rack to cool. This recipe makes a lot of dough, so I usually cook a few at a time or make big batches to share. (yes, I do share my cookies even though it is sometimes hard to part with them:) I do not know know why the dough needs to chill overnight, but it does. I think it has something to do with the eggs incorporating and the flavors blending... but it IS important. If you make the dough and then immediately try to bake some, they are not as good. I promise. I've tried it. Be patient! Find some other chocolate to snack on while you are waiting:) I think the dough gets a little better every day, but its usually gone by the third day around here. Enjoy! Wipe your face when you're done:)

Blueberry Buckle :: The Steiger's

2008-08-15T09:23:00.000-07:00

Thanks to the Steiger Clan for sharing a recepie! Sounds yummy. Blueberry Buckle Cake: 1 1/2 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 1/2 cup sugar (or less) 1/4 cup butter, softened 2 eggs 1/2 cup milk 3 cups fresh blueberries Topping: 1/3 cup all purpose flour 1/2 cup brown sugar 1/2 tsp cinnamon 1/4 cup butter 1/4 cup walnuts (optional) Heat oven to 350 degrees. Grease and flour 8 x 11 baking pan (sometimes I do two 8x8 pans) Cake In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs; beat well. Add try ingredients and milk to sugar mixture, beating well after each. Spread batter into pan; top with blueberries. Topping In medium bowl, combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut into 1/4 cup butter until mixture is crumbly. (Stir in nuts.) Sprinkle of batter. Bake at 350 for 55 to 65 minutes or until cake is deep golden brown. Cool 10 minutes; remove from pan. Serve warm with ice cream if desired. Great for freezing!!!

Famous Dave’s Dixie Watermelon Punch

2008-07-04T10:52:00.000-07:00

1 Large Watermelon
½ c. Tangerine Juice Concentrate
½ c. Cranberry Juice Concentrate
3 Tbsp. Lime Juice
½ c. Grenadine
1 qt. Lemon-Lime Soda
1 gal. Rainbow Sherbet

Slice a small piece off the bottom of the watermelon to level.
Slice top from the watermelon and discard.
Scoop out pulp, removing as many of the seeds as possible.
Puree’ pulp in a blender and drain thoroughly in a colander, pressing puree’ to extract the juice.
Measure 8 cups of the juice in to a large pitcher.
Add the tangerine and cranberry concentrates, lime juice and grenadine.
Chill in the refrigerator.
Cut the edge of the watermelon in a scallop pattern with a sharp knife to make a punch bowl.
Wrap in plastic wrap.
Chill until serving time.
Add chilled lemon-lime soda to the watermelon juice and pour into watermelon shell.
Add scoops of sherbet just before serving.

Banana Split Cake

2008-07-01T13:18:00.000-07:00

At our annual company Spring picnic, there's a dessert contest, and this was this year's winning entry. Sounds good...I didn't get a taste of it that day, but I'd like to try it out! Sounds like it' be great during the summer! * 2 c graham cracker crumbs * 1/2 - 1 stick melted butter * pinch of sugar * 1 stick butter * 2 eggs * 3+ cups powdered sugar * 1 can crushed pinapple * 4 sliced bananas * 1 large tub of Cool Whip

Blend graham cracker crumbs with a "pinch" (tablespoon) of sugar and the melted butter in the bottom of a 9x13 glass pan. Press it together until the crumbs have completely absorbed the butter and cover the pan. If the crumbs aren't completely moist, you may need a little more melted butter. Place in freezer while you make your filling (about 15-20 minutes). Mix butter, eggs and powdered sugar (mix in a little powdered sugar at a time) in mixing bowl with electric mixer until well blended and fluffy. Filling will taste rich, be yellowish, kind of a buttercream color, but it shouldn't taste buttery or eggy. Spread filling over crust. Next layer sliced bananas, then pinapple and top with thawed Cool Whip. Garnish with pecans, strawbeerries or cherries.

Groundnut Stew :: Sierra Leone, Africa

2008-06-19T09:42:00.000-07:00

Here it is, folks. Not sure why anyone else would do this unless my African children are coming over for dinner. But actually, it’s not bad. I rather enjoyed it.

1 lb. stew meat 2 large tomatoes, diced 1/2 cup olive oil 1/2 cup crunchy peanut butter 1 large onion, chopped 1 large red pepper, chopped 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground tumeric

Season beef with cumim, cayenne pepper, and tumeric. Let marinate for 3 hours. Brown meat in oil. Add some water and let simmer until tender. Remove from pan and set aside. In same oil, saute onion and pepper. Add tomatoes and still briskly. Mix peanut butter with water to form a thin paste and add to vegetables. Add beef, stir, and allow to cook for 15 minutes. Serve with rice or boiled sweet potatoes.

There you have it. Groundnut stew.

Thanks Jody for sharing!

Jalapeno's from Jheaven

2008-06-18T08:24:00.000-07:00

So my friend at work...aka, Mortgage Guy Dan...makes the greatest appetizer on this side on the Mississippi.

He simply takes the following ingredients, mixes them to taste and puts them on jalapenos, and tops with o so wonderful cheddar cheese.

* cream cheese * bacon bits (real bacon is better!) * Lowry's Seasoning (because what can you make that Lowry's doesn't improve!) * garlic salt To prepare the jalapenos:

* Take fresh jalapenos and cut them down the middle lengthwise.

* de-vein and de-seed them as much as desired (the more seeds and veins left in there, the hotter/spicier it will be!)

* That's it...now stuff!

Bake until done at 350. Or I bet they'd be good on some foil on the grill too!!

After it's done baking, top it with some sharp cheddar cheese and broil them a little bit until crispy and melted!

ENJOY!! (be sure to have a glass of water handy, in case they're a tad bit spicy!)

Creamy Pasta Bake with Chicken

2008-05-27T14:10:00.000-07:00

So Momma and I altered a recipe that we found in a cookbook this weekend while at the lake...we like to experiment and play with recipes we find while we're up there.

We took a recipe for a cream/white wine chicken over pasta-like recipe and took out the white wine to make it our own (since we didn't have any white wine on hand...)...

We cooked some spaghetti (I would recommend a penne pasta instead, might be yummier)...20 minutes in boiling water with olive oil and salt in the water...after draining it, tossed in a little Italian Seasoning, for flavor and pretty, really.

We cooked some chicken tenders (breasts or chunks are fine too), coated in salt and pepper and basil, rosemary, oregano and garlic salt, in a bunch of butter. Until they were cooked through. Set it aside.

Saute onion, garlic, and tomatoe (all chopped small) until tender. Add either chicken broth or condensed cream of chicken soup into skillet and bring to boil, add half n half or whipping cream and the chicken back into the skillet and bring to boil again (Med boil, stirring constantly). The ratio between cream and broth is up to you, I tasted it all the way through. When it reaches the desired thickness and consistancy, pour on top of noodles and toss.

Enjoy!

It was easy and quick and really good!!

Banana Bread

2008-05-11T11:23:00.000-07:00

1/2 c shortening

1 1/2 c sugar

2 eggs

1 3/4 c flour

1 t baking soda

1 t salt

1 t vanilla

4 T sour milk (add a tiny bit of vinegar with regular good milk)

1 c mashed bananas (can be as brown as you have)

Mix.

But into either muffin cups or into a greased bread pan.

Top with sugar.

Bake at 375.

20 minutes for muffins

45 minutes for bread

You can also add nuts if you want.

Enjoy!

Berbere

2008-04-25T12:39:00.001-07:00

Berbere is a mix of spices used in Ethiopian and Eritrean cuisine. It consists of a fiery mix of chili and several aromatic spices.

Ingredients

¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground cloves
½ tsp ground cardamom seed
½ tsp ground coriander seed
½ tsp ground fenugreek seed
½ tsp ground nutmeg
1 tsp ground ginger
1 tsp ground black pepper
2 Tbs salt
2 cups chili flakes

Procedure

Roast everything except the pepper, chili and salt, in a heavy saucepan or cast-iron frying pan for about 5 minutes on a low heat.
Stir in the pepper, chili and salt, and keep stirring for another 10 minutes.
Store in a glass jar, away from sunlight.

Berbere

2008-04-25T12:39:00.000-07:00

Berbere is a mix of spices used in Ethiopian and Eritrean cuisine. It consists of a fiery mix of chili and several aromatic spices.

Ingredients

¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground cloves
½ tsp ground cardamom seed
½ tsp ground coriander seed
½ tsp ground fenugreek seed
½ tsp ground nutmeg
1 tsp ground ginger
1 tsp ground black pepper
2 Tbs salt
2 cups chili flakes

Procedure

Roast everything except the pepper, chili and salt, in a heavy saucepan or cast-iron frying pan for about 5 minutes on a low heat.
Stir in the pepper, chili and salt, and keep stirring for another 10 minutes.
Store in a glass jar, away from sunlight.

Cuisine of Ethiopia

2008-04-25T12:38:00.000-07:00

Most Ethiopian dishes are based on berbere, powdered hot red pepper that also contains a variety of other spices. Spiced, clarified butter is also commonly used, as are a variety of other spices. Usually several dishes are served at a meal, and Injera, a flat, pancake-like bread is always included. Stew or "wat" dishes are the mainstay of Ethiopian cuisine. They can be meat, grain or vegetable based, and are usually highly spiced, but not always hot. Perhaps because Orthodox Christian Ethiopians traditionally eat vegetarian food twice a week, the cuisine has developed a large variety of complex vegetarian dishes. The following are some of the most common Ethiopian dishes:

MEAT DISHES

Doro Wat - Chicken Stew is a popular Ethiopian dish, Doro Wat consists of chicken stewed in a red hot pepper sauce. The chicken is cooked until it is quite tender and served with the bones in. Hard-boiled eggs are included in the stew, pierced before cooking so that they absorb some of the sauce.

Siga Wat - Beef stew in hot red pepper sauce. The beef is cut into small pieces and stewed until tender.

Beg Wat - Lamb stew in hot red pepper sauce. The lamb is cut into chunks, sometimes with the bone in.

Kitfo - Raw, finely chopped spiced beef.

VEGETABLE DISHES

Gomen Wat - Boiled collard greens with garlic, onions and sometimes, ginger.

Mesir Wot - Lentils, usually cooked in hot pepper sauce. This dish ranges from hot to very hot. Lentils are cooked until they are quite soft and blend slightly with the sauce.

Shiro Wot - A stew made from toasted and ground split peas.

DESSERT

Ethiopians do not as a rule eat dessert, although restaurants sometimes offer them as a boon to their non-Ethiopian guests.

DRINKS

Tela - Unfiltered beer, often homemade. Beer in bottles is called "bira".

Tej - A Sweet honey-wine. It is often homemade and is of varying strengths, ranging from the very sweet and almost non-alcoholic "birz", to the stronger and less sweet true tej. It is available in bottles, but the taste does not match that served at home by an expert tej-maker.

Coffee - Coffee originated in Ethiopia and drinking coffee involves its own ceremony. Ethiopians hand roast their coffee, often bringing out a pan of sizzling beans so that their guests can smell the aroma. The coffee is then ground and boiled in a clay pot called a "jebena". The hostess will sit on stool in front of a low table and light chunks of incense, often myrrh. The coffee pot is left to rest until the grinds settle to the bottom. It is then poured into tiny cups and served with sugar. The hostess will make a second pot using the same grinds and the process will be repeated. Sometimes a third pot will be made. Coffee is served at any time during the day and almost always after meals.

Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Ethiopia"

Chokladboll :: Swedish Chocolate Balls

2008-04-25T12:34:00.000-07:00

The chokladboll (or negerboll) is a traditional Swedish pastry often eaten with coffee during fika. They are quick and easy to prepare, since they require no baking and only a few, common ingredients.

Ingredients 8 dL (3 1/4 cups) oats 3 dL (1 1/4 cups) sugar 6 Tbsp (90 mL) cocoa 1 Tbsp (15 mL) vanilla sugar (or 1 tsp (5 mL) vanilla extract, added with the coffee) 150 g (2/3 cup) butter or margarine 6 Tbsp (90 mL) cold coffee flaked coconut or pearl sugar Procedure Mix oats, sugar, vanilla sugar, and cocoa in a large bowl. Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency. Add the coffee and mix until incorporated. Fill a small bowl with flaked coconut or pearl sugar. With your hands, roll the dough into 3 cm (1 inch) diameter balls. Roll each ball in the coconut or pearl sugar and place on a tray. Chill chocolate balls for at least one hour before serving.

Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Chokladboll"

Corn Potato Chowder

2008-04-25T06:07:00.000-07:00

Elam Blank :: The Amish Kitchen Ingredients: 6 medium potatoes (diced) 2 stalks of celery 2 cups cooked corn 1/2 c. onions (optional) 1 tsp. salt 3 tbsp. butter or margarine 6 tbsp. all-purpose flour 3 c. milk ----------------------------------------------- 1) Cover potatoes and celery with water and boil until almost tender. 2) Add cooked corn. 3) In another pan, heat butter or margarine. Stir in flour. 4) Add milk. 5) Add potato-corn mixture including water to milk mixture. 6) Stir and then let it sit for 5 minutes. 7) Serve.

Tomato and Red Onion Salad with Lime-Cilantro Dressing

2008-04-18T16:18:00.000-07:00

Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Taking Sides 2 limes, juiced 1/2 cup cilantro leaves, a couple of handfuls 2 teaspoons hot sauce, eyeball it Salt and pepper 1/3 cup extra virgin olive oil, eyeball it 1 small red onion, quartered and thinly sliced 3 large beefsteak tomatoes, quartered and thinly sliced Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.

Chili-Garlic Roasted Broccoli

2008-04-18T16:17:00.000-07:00

Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Taking Sides 1/4 cup extra virgin olive oil, eyeball it 5 to 6 cloves garlic, finely chopped 1 tablespoon chili powder 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) 1 large head broccoli, cut into thin, long spears Preheat oven to 425 degrees F. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Smoky Chipotle and Cheddar Mac

2008-04-18T16:16:00.000-07:00

Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Taking Sides 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 3/4 pound chorizo, 1 package, casing removed and diced 1 (15-ounce) can diced fire roasted tomatoes, drained 1 small onion, finely chopped 2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili 3 tablespoons all-purpose flour 3 cups whole milk 1 cup chicken stock 3 cups shredded smoked Cheddar Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente. While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve. While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes. Drain macaroni or pasta. Add cooked pasta back to the large pot. Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.

Oven Roasted Dinner

2008-04-08T05:50:00.000-07:00

I made dinner last night, it was so easy and actually pretty healthy too (I am trying to do that more often, but finding stuff that we all like isn't easy!).

Chicken

Potatoes

Broccoli

Olive Oil

Salt and Pepper

That's all it took.

All I did was cook the brown baking potatoes whole in some boiling water for a good 25 minutes.

Coat a cookiesheet with olive oil. (You may want a seperate pan for the chicken).

Preheat the oven to 350.

Put the chicken and broccoli on the olive oil and coat the tops of each with more olive oil. Salt and Pepper.

When the potatoes are done, cut them longwise once (for a twice baked potates feel) or twice (for a texas size french fry feel). Coat the potato on all sides with olive oil (I placed some in a bowl and dipped the potato). Place skin down onto the cookie sheet.

Bake for 20 minutes, until chicken is cooked, potatoes are less than firm (softness to taste) and broccoli is beginning to brown on top.

I served it with garlic bread and typical potato toppings.

Everyone seemed to enjoy it! Let me know what you think!

Whittaker Garlic Bread

2008-04-03T11:45:00.000-07:00

9-10 medium cloves garlic, skins left on 6 Tbs unsalted butter, softened 3 Tbs grated Parmesan cheese ½ tsp salt 1 loaf italian bread, halved lengthwise ground black pepper 1. Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occaionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool to handle, skin and mince cloves. Using a dinner fork, mash garlic, butter, cheese,and salt in small bowl until thoroughly combined. 2. Spread cut sides of loaf evenly with butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto rimmed baking sheet; bake, until surface of bread is golden brown and toasted, 5-10 minutes. Serve immediately. Thanks Heather!

Siga Wot

2008-02-19T08:03:00.000-08:00

3 lg Onions --mince fine or puree in food processor

1/2 c. oil

5 Potatoes, cubed small

2 tomatoes -- chop very fine or puree in food processor

2 c. Water

2 lb hamburger, browned with 5 garlic cloves

1/4 c. berbere (or less if you like it mild)

In dry pan over moderate heat, stir fry the onions for 4-5 minutes, stirring constantly.

Add the oil and berbere and cook for about 1 minute longer.

Add the potatoes, water, hamburger and tomato paste and stir well.

Cook, covered, over medium heat for about 30 mins, or until the potatoes are tender.

Stir frequently.

Turn heat down and add a bit more oil if it starts to stick. There should be a moderate amount of sauce.

Serve warm with injera or rice.

(HT: Apryl)

Atar Alecha: Spicy Split Peas

2008-02-19T08:01:00.000-08:00

1 onion, pureed in food processor

2 garlic cloves, finely minced or mashed through a garlic press

2 tablespoon niter kibbeh (or plain butter if you do not have niter kibbeh on hand)

1 cup dry split green peas, rinsed and drained

1/2 teaspoon turmeric

1 teaspoon salt

3 teaspoons green chili, seeded and finely chopped

1 cup water

Soak the split peas for an hour in three cups of water. Bring the peas to a boil. Reduce heat and simmer 30-45 minutes, adding more water if necessary. When the peas are cooked, drain any excess water and mash well. Set aside.

In a dry pan over medium heat, stir-fry the onion and garlic for 2 minutes, stirring frequently. Turn heat down a little. Add the niter kibbeh or butter and sauté until the onion becomes transparent. Add the mashed peas, turmeric, salt and green chili to the onion mixture. Add the water and cook to reduce the mixture to a thick, well-spiced pureé.

Serve warm or room temperature with injera.

The split pea recipe didn't make very much. Fearing I wouldn't have enough food for our geography night guests (because isn't this everyone's worst nightmare?), I found this recipe on the same blog. I originally had hoped to make a Shiro, but don't have any shiro powder. The Waal's had brought home a tupperware full of berbere, and shared some with me. This recipe was also EASY (or as Eli would say, "Easy as a piece of pie."). A little bit spicy, but my kids still ate it.

(HT: Apryl)

Easy Injera

2008-02-19T07:58:00.000-08:00

2 C white flour

1 Tbs baking powder

1 tsp salt(or substite the above with 2 C self-rising flour) **this is what I did in order to simplify**

1/2 C whole wheat flour

1 C. soda water

2 C water

Sift the flour, add the soda water and regular water. Stir. You should have a thin batter.

Heat a griddle or wide pan with some vegetable oil until it's hot enough that a drop of water dances on it.

**I did this, and my first try came out crispy, like a fried pancake. After that attempt, I used only a papertowel with minimal oil**

Pour a ladle (amount should be adjusted for the size of your pan) of batter in the center and swirl it around. You may need to "push" the batter out with the back of a spoon. It should make a thin crepe-like layer.

Cook over fairly high heat. The top will bubble as it sets. If I think the bottom will brown too much but the top isn't setting, I put a lid on the pan for 5-10 seconds to trap the heat to help the top set. I use a thin metal spatula to loosen it from the pan and then slide it out on to a platter.

Roll the injera cigar-like and set aside. Wipe the pan with a paper towel with some oil on it and start the next one.

If your injera is sticking to the pan too much, it's possible that your griddle is not hot enough.

**This recipe only makes enough for 2 people, I think I did about 4 times this and we had more than enough**

(HT: Apryl)

Sunday Scones

2008-02-19T07:51:00.000-08:00

4c ups plus all-purpose flour 2 Tbsp sugar, plus additional for sprinkling 2 Tbsp baking powder 2 tsp salt 3/4 lb cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup cold heavy cream 3/4 cup mini chocolate chips 1 egg beaten with 2 tablespoons water or milk for egg wash Preaheat the oven to 400 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 Tbsp sugar, baking powder; and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.

Combine the eggs and heavy cream and quickly add them to the four-and-butter mixture. Combine until just blended.

Add the chocolate chips to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough.

Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.

Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

ENJOY

Bourbon Street Buffalo Wings

2008-01-31T15:21:00.000-08:00

For the sauce: 2 tablespoons butter 1 large shallot, chopped 2 garlic cloves, chopped 2 ounces bourbon 1/2 cup brown sugar 1/2 cup honey 1 tablespoon ancho pepper, finely chopped 8 ounces chili sauce 8 ounces barbecue sauce 3 ounces wing sauce For the wings: Oil, for frying 50 chicken wings Blue cheese dressing, for serving Bourbon, for serving For the sauce: In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve. For the chicken wings: Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain. Add the wings to a large mixing bowl and toss in the sauce, coating each wing. Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

Chili Suizas Bake

2008-01-26T08:33:00.000-08:00

Recipe courtesy Rachel Ray Show: 30 Minute Meals Episode: Halftime Heroes

3 large poblano peppers 2 tablespoons EVOO, 2 turns of the pan 2 pounds ground chicken 1 onion, chopped 1 jalapeno, seeded and finely chopped 4 cloves garlic, finely chopped 12 large or 16 medium to small tomatillos, peeled, rinsed and halved 1/4 cup cilantro, a handful 2 cups chicken stock 2 teaspoons honey Salt and pepper 1 lime, juiced 1/2 cup creme fraiche 3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor 1 cup shredded Swiss cheese, about 1/3 pound 1 cup shredded Monterey Jack cheese, about 1/3 pound Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle. While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes. When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!

Wonderful Wonton Soup

2008-01-15T16:31:00.000-08:00

Thanks Kristin. She shared with me this link.

Any Chinese restaurant worth its soy sauce can make a good wonton soup. But once you and your child try our version, you might never go back. Our tender dumplings are filled with pork and spices and then cooked and served in a flavorful broth. Thanks to easy-to-use wrappers, filling and folding the wontons goes quickly, especially when two people work together. For the soup: 5 cups chicken broth (regular or low-sodium) 2 cups water 2 to 3 thin slices fresh ginger 5 or 6 bok choy leaves, washed Pepper to taste

For the wontons: 1/2 pound ground pork (for lower-fat wontons, use ground turkey) 2 scallions, finely chopped 1 tablespoon minced fresh ginger 1 small clove garlic, minced 1 tablespoon plus 1 teaspoon soy sauce 1 teaspoon rice vinegar 1/4 teaspoon sesame oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cornstarch 35 to 40 wonton wrappers

Step 1 In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside. Step 2 Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula. Step 3 Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap.. Assembling the Wontons: 1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper. 2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them. 3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton. 4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place. Step 4 Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste. Step 5 Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings. Nutritional Information Per serving (5 wontons and 1 cup of broth): 195 Calories, 22.1 g Carbohydrates (7% dv), 7 g Total Fat (11% dv), 2.4 g Saturated Fat (12% dv), 25.1 mg Cholesterol (8% dv), 1054 mg Sodium (using canned broth) (44% dv), 534 mg Sodium (using low-sodium broth) (22% dv), Vitamin A (14% dv), Vitamin C (13% dv), Folate (11% dv), Vitamin K (16% dv) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Virginia Chili

2008-01-11T20:09:00.000-08:00

just mix the ingrediants and heat! 2 cans of tomoatoes (keep all juice from at least one can) 1 can corn (sweet, golden and white is good too) - or 2 cans, personal choice 1-2 lbs cooked ground beef/turkey 1 med-lrg onion (again, personal preference as much as you like!) (i usually saute the onion in with the ground meat while it is browning up) 3 cans kidney beans (1 can dark/1 can light) - keep juice from all cans 1-2 small can tomato sauce (plain or flavored, if you'd like) garlic - to taste - we mince up a few (the more the merrier) cloves and use garlic sea salt too chili powder - to taste spices to taste Dale's Aunt made this one night when we were in Virginia for Christmas last month...I am remembering it best I can...but her's was good!!

Corn Chowder

2007-12-03T16:11:00.000-08:00

Chef Jack's Corn Chowder

Recipe courtesy Paula Deen
Show:	Paula's Home Cooking
Episode:	Soup's On

1 cup (2 sticks) butter 1 small onion, diced 1 small carrot, finely diced 1 small celery stalk, diced 1 clove garlic, minced 1/2 cup all-purpose flour 3 cups white corn kernels, fresh or frozen 3 cups chicken stock 2 cups half-and-half Pinch freshly grated nutmeg Kosher salt and freshly ground black pepperMelt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Other Recipes from this Episode

	The Lady and Sons Beef Vegetable Soup
	Creamy Squash Soup
	Easy Yeast Roll

Cream Cheese Frosting

2007-11-21T07:06:00.000-08:00

(great with Pumpkin Gems) 1 package (3 oz) cream cheese, softened 3/4 c butter 1/2 t vanilla 1 T milk 2 cups powdered sugar Cream together butter and cream cheese. Beat in vanilla and milk. Gradually add powdered sugar until frosting is desired consistancy. Drop onto mini-muffins.

Pumpkin Gems - aka "Little Drops of Clouds"

2007-11-21T07:03:00.000-08:00

Thanks Kim!! Cake: 1 yellow cake mix 3 eggs 1/2 cup oil 1 t baking soda 2 t cinnamon 1 can (20 oz) pumpkin Preheat oven to 350. Blend together all ingrediants. Fill paper lined MINI Muffin pans 2/3 full. Bake for 15 minutes. Cool then frost with Cream Cheese Frosting.

CORNBREAD CASEROLE

2007-11-09T15:31:00.000-08:00

Ingredients

1 - lb ground beef

1 – packet of taco seasoning

1 - can of ranch style beans

1 - can of sweet corn

1 - can of tomato juice

1- casserole dish

1or2 - boxes of Jiffy corn bread

(prepare this as instructed on back of box and preheat oven according to box) set aside

Preparation

Brown hamburger and add taco seasoning to meat while cooking. Drain grease and set aside

Mix corn, beans, and tomato juice together in a bowl.

(On the tomato juice I usually just pour it in the can of beans to measure it out)

Once the meat is done and drained add it to the corn, bean and juice mix. Stir and mix it all up.

Pour it into the bottom of the casserole dish and spread out evenly.

Next pour the cornbread mixture over the op of the meat mixture and spread evenly.

Bake at the recommended time and temp as directed on the box for the cornbread.

Enjoy!!

Thanks Deana!!

Chicken Casserole

2007-11-09T15:28:00.000-08:00

Ingredients

1- package of boneless chicken breasts, strips, or nuggets

1 - can of cream of celery soup

1 - can of cream of chicken soup

1 - 6oz container of sour cream

1 - package of Pepperridge Farm Dry Stuffing

1 – stick of butter

1 – casserole dish

Preparation:

Preheat oven to 450.

Boil water and put chicken in and boil until done. (Note chicken will turn white do NOT worry)This is what it is supposed to do. Boil for about 20-25 minutes. SAVE YOUR WATER OFF OF CHICKEN

While chicken is boiling mix soups and sour cream all together in a bowl and set aside.

After chicken is done boiling shred chicken and lay in bottom of the casserole dish.

Spread the soup mixture over the top evenly.

Now take the water off of chicken and add the stick of butter to water and bring to a soft simmer (until all butter is melted)

Pour stuffing mix over top of soup layer. You don’t have to use the whole bag just make sure that the soup is all covered.

Now pour the water/butter mix over the top of the stuffing evenly. You may not want to use all this depending on how much water you have left over from broth. 2-21/2 cups is good.

Now bake in oven for 30-40 min.

Enjoy!

Thanks Deana!!

Josh's Quick Cheesecake

2007-10-11T11:47:00.000-07:00

1/3 c lemon juice 1 pkg cream cheese 1 small can of sweetened condensed milk ...mix together. ...pour into graham cracker shell. ...refridgerate. Thanks Josh's wife!! :)

Off the Cuff Mac Casserole

2007-10-11T09:56:00.000-07:00

I was bored last night...didn't know what to make for dinner...I had some hamburger meat that I wanted to use...some mad and cheese in the pantry, and you know a few other things here and there...so I decided to put them all together... I remember when I was little, my mom used to make this tuna mac casserole...a can of tuna, box of Kraft Mac and Cheese, a can of peas...cook the mac, mix everything and bake for a few minutes to brown the top and mesh it all together...we loved it as kids, and i bet our parents liked it because it was easy and cheap! So I took that idea and ran with it, with the hamburger meat instead...and here's what I came up with... 2 boxes of mac and cheese...cook as called for on the box... 1 lb hamburger meat...brown and drain 3/4 cup chopped onion; 1/2 can mushrooms ... add these into the hamburger meat on heat after it was drained can of corn (or even peas too)...drain garlic salt salt and pepper mix everything together...in buttered casserole dish top with american cheese slices...or velvetta, whatever you have and like... bake at 350 for 10 minutes or so, until its browning on top I served it with some garlic bread...

No Bake Cheesecake

2007-10-04T14:23:00.000-07:00

1 Pre-made graham cracker pie crust 1 Pint Whipping Cream 1 8oz package of cream cheese 1 teaspoon vanilla extract 1 tablespoon powdered sugar (to taste) ½ teaspoon of your favorite food coloring (optional) 1 large can of cherry or other fruit pie filling Mix whipping cream, cream cheese, powdered sugar, vanilla and food coloring in a motorized mixer. Mix for 3 minutes on high (or until the whipping cream is thick) Pour the mixture into the pie crust and top it with the fruit pie filling. Place in freezer until ready to serve.

Boston Market's Chicken

2007-08-21T12:45:00.000-07:00

1/4 cup canola oil 1 T honey 1 T lime juice 1/4 t paprika 4 chicken breast halves, washed and patted dry Preheat oven to 400 degrees. In a small bowl, combine oil, honey, lime juice and paprika. Place chicken skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves 4.

SLOW COOKER PORK CHOPS

2007-08-17T10:28:00.000-07:00

1 pkg of pork chops/or ribs (4-8)
1 cup flour
¼ cup garlic powder
2 tablespoons dry mustard
1 can of cream of chicken soup
1 can of water
Olive Oil

Mix flour, garlic powder and dry mustard together.
Dredge chops in the mix.
Brown the chops in olive oil in a skillet.
Transfer them to a crock pot.
Mix 1 can of cream of chicken soup & water, and pour over pork chops.
Cook in crock pot for 2 hours or until tender.

Chili-Rubbed Free Range Chicken with Guacamole and Pico De Gallo, Smothered Black Beans and Tortilla Threads

2007-08-12T09:28:00.000-07:00

Recipe Summary Difficulty: Medium Prep Time: 1 hour 30 minutes Inactive Prep Time: 24 hours Cook Time: 30 minutes Yield: 2 to 4 servings

Recipe courtesy Emeril Lagasse Show: Emeril Live Episode: Emeril's Miami Beach For the Brine: 4 cups hot water 3 tablespoons kosher salt 6 tablespoons light brown sugar 2 bay leaves 2 sprigs fresh thyme 1 sprig fresh rosemary 1 1/2 teaspoons minced garlic 1 chicken, about 4 1/2 pounds For the chili-rub: 1 tablespoon Essence, recipe follows 2 1/4 teaspoons chili powder 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander 4 tablespoons vegetable or olive oil Guacamole, recipe follows Grilled Pico de Gallo, recipe follows Smothered Black Beans, recipe follows Crispy Tortilla Threads, recipe follows Place the hot water in a non-reactive bowl or other vessel large enough to hold a chicken and add the salt and sugar. Stir until dissolved and then add the herbs and garlic and set aside to cool. While the brine is cooling, debone the chicken into 2 pieces: Cut the chicken from the carcass by cutting the breast away from the breast bone and ribs and following the line of meat along the carcass down to the thigh. Cut away from the carcass. Repeat on the second side. Using a sharp boning knife, cut along the thigh bone and scrape the meat along the bone to completely remove the thigh bone. Do the same with the leg bone, following the leg bone down to the knuckle, scraping the meat away from the bone to expose the bone almost all the way to the knuckle. Using a sharp cleaver, make a clean cut close to the knuckle of the leg bone. There should be only this knuckle portion of the leg bone and the small wing bone remaining on each half of the chicken. Once the brine has cooled, add the chicken pieces, cover with plastic wrap, and refrigerate for 24 hours. Remove the chicken from the brine and pat dry. Combine the Essence, chili powder, cumin and coriander in a small bowl and add 2 tablespoons of the vegetable oil and stir to blend thoroughly. Heat a large ovenproof skillet over high heat with the remaining 2 tablespoons of vegetable oil and, when hot, add the chicken halves, skin side down, and sear, undisturbed, until golden brown, about 5 minutes. Brush half of the spice mixture on the exposed (flesh side) of the chicken and then turn the chicken pieces over in the skillet and brush the remaining spice mixture over the browned side of the chicken. Transfer to the oven and cook until the chicken is golden brown and crispy and the juices run clear when pierced in the deepest part of the thigh, 18 to 20 minutes. Remove from the oven and allow to rest for 5 minutes before serving. Serve the chicken half over the Black Beans, garnished with the Guacamole, Grilled Pico de Gallo, and Crispy Tortilla Threads. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. Smothered Black Beans: 2 tablespoons olive oil 1 (3/4-pound) ham hock 1/2 cup chopped yellow onions 1/4 cup finely chopped celery 1/4 cup finely chopped carrots 1 1/2 teaspoons minced garlic 1/2 pound dried black beans, rinsed and picked over 1/4 cup chopped fresh cilantro leaves 1/2 teaspoon ground cumin 2 tablespoons fresh lime juice 1 1/2 teaspoons salt Dash Worcestershire sauce Hot sauce, to taste Heat the oil in a large saucepan over medium-high heat. Add the ham hock, onions, celery and carrots, and cook, stirring until the vegetables are soft, about 3 minutes. Add the garlic and cook, stirring for 30 seconds. Add the beans, cilantro, cumin, and enough water to cover by 1-inch and bring to a boil. Reduce the heat to medium-low, cover and simmer until the beans are very tender and beginning to break down, about 1 hour and 45 minutes, stirring occasionally and skimming any foam that rises to the surface. Remove from the heat. Remove and discard the ham hock. Add the lime juice, salt, and Worcestershire sauce. Add the hot sauce to taste, transfer to a bowl and cover to keep warm until ready to serve. Yield: 3 cups Guacamole: 1 ripe Hass avocado, peeled, seeded, and diced 2 tablespoons minced red onions 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/8 teaspoon freshly ground white pepper Combine all ingredients in a small bowl and mash with a fork to combine. Adjust the seasoning, to taste. Transfer to an airtight container and refrigerate until ready to serve, up to 2 hours. Yield: about 3/4 cup Grilled Pico de Gallo: 1 tablespoon olive oil 3 Roma tomatoes, halved 1/2 small red onion, sliced into 1/2-inch thick slices 1 jalapeno, halved, stem removed, and seeded 1 1/2 teaspoons lemon juice 1 1/2 teaspoons lime juice 1 1/2 teaspoons chopped cilantro leaves 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Preheat a grill to medium-high. When hot, lightly oil the grill ridges with some of the oil. Lightly coat the tomatoes, onion slices, and jalapeno using the remaining oil. Place the tomatoes, onion slices and jalapeno on the grill, reduce the heat to medium, and cook until the vegetables are lightly charred on all sides, turning occasionally, 15 to 20 minutes. Remove from the grill and set aside to cool to room temperature. When the vegetables have cooled, chop the vegetables and transfer to a mixing bowl. Add the remaining ingredients and stir to combine. Adjust seasoning, if necessary, and serve at room temperature. Yield: about 1 cup Crispy Tortilla Threads: Vegetable oil, for frying 4 white corn tortillas, cut into thin strips Salt In a medium saucepan heat enough vegetable oil to come 2-inches up the sides of the pan to 350 degrees F. When hot, add half of the tortilla threads and cook until golden brown, 2 to 3 minutes. Remove with a slotted spoon and transfer to a paper-lined plate to drain. Season with salt, to taste.

Chicken Fajita Tortilla Soup Recipe

2007-08-12T09:24:00.000-07:00

courtesy Rachael Ray, 2007 See this recipe on air Sunday Aug. 12 at 11:30 AM ET/PT. Show: 30 Minute Meals Episode: Heartbreak Club 2 tablespoons extra-virgin olive oil 2 packages chicken tenders, 1 1/2 to 2 pounds 1 tablespoon coriander, a palm full 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs Salt and freshly ground black pepper 1 large onion, quartered and thinly sliced 1 large bell pepper, quartered and thinly sliced 1 jalapeno, seeded and thinly sliced 1 (28-ounce) can fire roasted diced tomatoes 1 quart chicken stock 1 bag white corn tortilla chips 1 cup shredded pepper Jack or sharp white Cheddar 1 ripe avocado, diced 1 lime, juiced 4 scallions, chopped (green onion) Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

Sausage Pancake Egg Sandwich

2007-08-12T09:09:00.000-07:00

Recipe courtesy Paula Deen, 2007 See this recipe on air Sunday Sep. 23 at 1:00 PM ET/PT. Show: Paula's Party Episode: Sandwich Stories Pancakes: (or subtitute for Bisquick pancakes)

2 1/2 cups all-purpose flour
Pinch salt
2 cups milk
2 eggs
1/4 cup vegetable oil, plus oil for skillet
Butter, for skillet
For the scrambled eggs:
8 eggs
House Seasoning, to taste, recipe follows
2 tablespoons butter
4 crumbled cooked sausage patties
For assembly:
American cheese slices
Butter
Maple syrup
Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt. Mix milk, eggs, oil together and add to flour mixture. Butter your skillet and then add 1/4 cup of oil to the skillet which keeps butter from burning.
Ladle about 1/4 cup of the batter, for each pancake, onto the skillet. The bottoms of the pancakes should brown in roughly 2 to 4 minutes. Flip to finish cooking the other side. Cook until lightly golden brown.

Reserve pancakes in a preheated 200 degree F oven until ready to serve.
For the scrambled eggs: Preheat a large nonstick skillet over medium heat for 1 minute. Crack eggs into a large mixing bowl and whisk them until the whites and the yolks are combined. Season with House Seasoning. Add butter to the skillet and allow to melt. Add the eggs and reduce heat to medium-low. Add sausage. Stir frequently until soft small curds have developed. The more you stir the more the creamier the eggs will be. Remove from heat.
For assembly: Place slice of American cheese on top of pancake, top with scrambled eggs. Top scrambled eggs with another slice of cheese and place another pancake on top. Add a dab of butter and smother with maple syrup.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and place in a shaker near the stove. Use in place of salt and pepper for all your cooking needs.

Shrimp Pasta

2007-08-03T11:42:00.000-07:00

Shrimp Pasta ingredients list: 1 lb Shrimp, peeled and deveined 2 Tbsp Olive Oi l1/2 chopped Onion 1/2 tsp Thyme 1/2 tsp Cayenne Pepper 1/2 tsp Black Pepper 1/2 tsp Basil 1/2 tsp Tabasco Sauce 1 Tbsp Garlic, chopped 1 Tbsp Worcestershire Sauce 1/2 cups Tomato, peeled and diced 2 Tbsp Sugar 1/2 cup Green Onions, chopped 3 cups Chicken Broth 1 lb Vermicelli or Linguini 1/2 cup Parmesan Cheese, grated Instructions for Shrimp Pasta: In a large pot, start cooking your pasta. Boil until tender. Meanwhile, in a non-stick fry pan, sauté the onion in the olive oil for approximately 4 minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for 5 more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over low heat for about one-half hour or until the liquid is reduced. In another fry pan, sauté the shrimp in some butter and garlic until three-quarters cooked. Add the onion and garlic mixture and cook for an additional two minutes. Set aside a cooked shrimp for garnish. Add the cooked pasta and toss well with the grated cheese. Serve hot in large shallow bowls or on stylish plates. Place your extra shrimp on top of each serving and sprinkle a few green onion slices on the very top

African One-Pot Rice

2007-08-03T10:17:00.000-07:00

African Entree

Yield: 10 servings, 1 ½ cups each

Ingredients: Vegetable oil cooking spray

1 1/2 T. canola oil

3/4 lb. lean beef, cut into 1-inch pieces

1 C. chopped onion

4 C. water, divided use

1 can (6 oz.) tomato paste

1 1/4 C. chopped tomato

2 medium carrots, peeled and sliced

1/2 C. chopped green pepper

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. red pepper flakes

3/4 tsp. ground red pepper

1/4 tsp. curry powder

2 1/2 C. rice, uncooked

1 bay leaf

Directions: Spray a large Dutch oven with vegetable oil cooking spray. Add oil and heat until hot. Cook meat over medium heat until tender, approximately 25 minutes. Add onion and cook until tender, 5-10 minutes. Add 2 cups water and the next 9 ingredients (tomato paste through curry powder). Cook until vegetables are tender, approximately 45 minutes. Add remaining ingredients and bring to boil. Cover and reduce heat. Cook 45-50 minutes or until rice is tender, stirring occasionally. Remove bay leaf before serving. Additional red pepper may be added if desired.

Nutrition Facts: 259 calories, 12g protein, 4.3g fat, 0.9g saturated fat, 17mg cholesterol, 2g dietary fiber

Source: http://www.kotv.com/; Adapted recipe by Grace Bandeh, RD, LD

Quick Chicken Spaghetti

2007-07-24T13:55:00.000-07:00

3 Cups of cooked spaghetti - pasta

4 oz light Velveeta

1 can Campbells 98% cream of chicken soup

1 can of Rotel

1 can cooked chicken drained (or 12.5 oz premium Chunk Chicken)

1 small onion chopped

Black pepper to taste

Directions: Cook pasta. Put all ingredients in a pot (except spaghetti) and bring to a boil and stir well. Blend in cooked spaghetti and salt and pepper to taste & serve.

NEIMAN-MARCUS COOKIES

2007-07-13T06:11:00.000-07:00

(Recipe may be halved)

2 cups butter

24 oz. chocolate chips

4 cups flour

2 cups brown sugar

2 tsp. soda

1 tsp. salt

2 cups sugar

1 8 oz. Hershey Bar (grated)

5 cups blended oatmeal

4 eggs

2 tsp. baking powder

2 tsp. vanilla

3 cups chopped nuts (optional)

Measure oatmeal, and blend in a blender to a finepowder.

Cream the butter and both sugars.

Add eggs and vanilla,

mix together with flour, oatmeal, salt, baking powder, and soda.

Add chocolate chips, Hershey Bar, and nuts.

Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

FROM THE NEIMAN MARCUS WEBSITE

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookieis the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients

1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant espresso coffee powder 1-1/2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. 4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies

No-Bake Cookies

2007-07-05T12:35:00.000-07:00

Great for a crowd!! Take 'em to a Holiday party! Single Recipe -----> Doubled Recipe -----> Tripled Recipe 2 c sugar -----> 4 c sugar -----> 6 c sugar 1 stick butter -----> 2 sticks butter -----> 3 sticks butter 1/2 cup milk -----> 1 cup milk -----> 1 1/2 cups milk 4 T cocoa -----> 8 T = 1/2 cup cocoa -----> 12 T = 3/4 cup cocoa Mix in pan, stir on medium heat. Melt ingredients and mix Boil 1 minute, stirring constantly. Take OFF burner. 3 c minute oats -----> 6 cups oats -----> 9 cups oats 1/2 c peanut butter, add 1st, then let melt -----> 1 cup peanut butter -----> 1 1/2 cups peanut butter 1 t vanilla (additional is always optional) -----> 2 t vanilla -----> 3 t vanilla Mix these in with the 1st set of ingredients. Drop by Tablespoon onto wax paper. Refrigerate until hardened, or leave covered on the table until cooled. ENJOY!!!

Honey’s Family Favorite Dumplings

2007-06-29T13:56:00.000-07:00

2 cups flour

3 t baking powder

¼ t salt

4 T sugar

4 T oil

1 egg

1 cup milk

Mix dry ingredients.

Cut in oil, mixing with knife, & add egg and milk.

Mix enough to hold ingredients together.

Drop tablespoons-full into the broth.

Bake 20 minutes in 450° oven.

Honey’s Family Favorite Chicken Tetrazenni

2007-06-29T13:50:00.000-07:00

1 can cream of chicken soup

1 small can mushrooms

2 Tb bed noodles – Contadina

salt / pepper

¼ t garlic salt

1 t chives (chopped)

8 oz sour cream

5 T Cheese Whiz

boneless chicken strips

Braise chicken with flour, salt and pepper.

Mix ingredients in dish.

Bake at 375 for 20 minutes with lid on and 10 minutes with lid off.

Play Dough

2007-06-29T09:42:00.000-07:00

Mix in a medium saucepan:

1 cup flour

2 T cream of tartar

¼ c salt

Combine & Add:

1 c water

1 T food coloring (desired color)

2 T veggie oil

Cook over medium heat & stir 5 minutes. When it forms a ball, turn the dough out and knead. Let cool @ room temperature before storing in an airtight container or Ziploc baggie.

Busy Day Casserole

2007-06-29T09:33:00.000-07:00

1 lb ground beef 1 T oil ½ cup chopped onion ½ cup (or less) green pepper, chopped 1 can/4oz sliced mushrooms (optional) 1 can / 12 oz whole corn, drained ¼ t garlic powder salt / pepper to taste 8 oz medium size noodles (macaroni) 1 cup grated Cheddar cheese, divided 1) In a large skillet, add oil, onion, & green pepper. Sauté until tender and crisp. 2) Add ground beef. Stir to brown evenly. 3) Add mushrooms, corn, & soup. Mix well. Season to taste. 4) Cook noodles in boiling, salted, oiled, water until barely tender; drain. 5) Mix noodles, meat, & ½ cup cheese. Spoon into a 2 qt casserole dish. 6) Top with remaining cheese. 7) Bake at 350° for 30 minutes.

Mom McGill's Creamy Banana Pudding

2007-06-25T15:44:00.000-07:00

14 oz can Condensed Milk (not evaporated milk)

1 1/2 cp cold water

1 (4 serving size) pkg instant vanilla flavored pudding & pie filling mix

2 cups whipping cream, whipped

36 vanilla wafers

3 medium bananas, sliced & dipped in lemon juice

In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well.

Chill 5 minutes.

Fold in whipped cream.

Spoon 1 cup pudding mixture into 2 1/2 qt glass serving bowl. Top w/ 1/3 each of the wafers, bananas and pudding.

Repeat layering 2 x's, ending with pudding.

Chill thouroughlt.

Garnish as desired.

Refridgerate leftovers.

The Best Pizza Sauce

2007-06-19T09:30:00.000-07:00

6 oz tomatoe paste 8 oz tomatoe sauce (as desired for thickness) 2-3 cloves garlic, minced/chopped finely chopped onion (opt) 1-2 T olive oil salt pepper sugar onion powder oregano basil garlic salt/powder mix, heat and pour over pizza crust...or use to dip garlic bread!

The Best Oven Baked Chicken

2007-06-13T06:22:00.000-07:00

1 cup flour ½ cup corn bread mix (about half a Jiffy box) 2 teaspoons garlic salt

2 teaspoons onion powder

2 teaspoons basil

2 teaspoons oregano

6 chicken breast halves

Olive oil

• Preheat oven to 400°.

• Mix flour, corn bread mix, and spices in shallow dish.

• On a cookie sheet or shallow baking dish, heavily coat bottom with olive oil.

• One piece at a time, dip chicken into a bowl of warm water to moisten and into the mix to coat evenly. Place into baking dish. Coat all chicken pieces and place in only a single layer on dish. Sprinkle tops with olive oil.

• Bake for 30 minutes. Enjoy!!

Brownie Goody Bars

2007-06-01T13:30:00.000-07:00

Everything that’s irresistible about a good candy bar just got rolled into one recipe. What’s your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top? Prep Time:15 min Start to Finish:2 hr 55 min Makes:20 bars

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 2 eggs 1 tub Betty Crocker® Rich & Creamy or Whipped vanilla ready-to-spread frosting 3/4 cup salted peanuts, coarsely chopped 3 cups crisp rice cereal 1 cup creamy peanut butter 1 bag (12 ounces) semisweet chocolate chips (2 cups) 1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray. 2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan. 3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture. 4. Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For 20 bars, cut into 5 rows by 4 rows. Store tightly covered.

Oatmeal-Chocolate Chip Cookies

2007-05-25T05:54:00.001-07:00

Fill your cookie jar with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats. Prep Time:1 hr 5 min Start to Finish:1 hr 5 min Makes:3 1/2 dozen cookies 1 1/2 cups packed brown sugar 1 cup butter or margarine, softened 1 teaspoon vanilla 1 egg 2 cups quick-cooking oats 1 1/2 cups Gold Medal® all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup semisweet chocolate chips (6 oz) 1 cup chopped nuts, if desired 1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. 2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. 3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. High Altitude (3500-6500 ft): No change. Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. Did You Know? Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using. Storage: Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.

The Chrisman Family Christmas Broccoli Salad

2007-05-11T08:12:00.000-07:00

Andy Chrisman talked about this on the Spirit 102.3 Sunday Morning Worship Show back in December...thought it would be good to have in my collection! Sounds yummy! Thanks Andy!!

· 2 heads of broccoli · 1 red onion · 1 large box golden raisins · 1 cup mayo · 2 tablespoons white vinegar · 1/4 cup sugar · bacon · shredded cheaddar cheese (optional)

Cut the broccoli heads into smal pieces (discard stems).

Add some chopped red onion to taste and about half the box of golden raisins.

In a seperate bowl, mix the mayo, sugar and vinegar.

Pour the mixture over the broccoli, onion and raisens

Refrigerate overnight.

Before serving prepare several slices of crisp bacon, crumble and mix into the salad.

Shredded cheddar cheese, mixed in at the same time as the bacon, is also nice addition to the dish.

Andy's Note: The longer the salad marinates in the refrigerator, the better it tastes. We always make enough for lots of leftovers. It's my favorite dish to eat late on Christmas night.

Puppy Chow

2007-05-10T11:44:00.000-07:00

3/4 cup peanut butter 1 cup chocolate chips 1/4 cup butter 8 cups Crispix cereal 2 cups powdered sugar

Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.

Red Lobster Garlic Cheese Biscuits

2007-05-10T11:12:00.000-07:00

2 cup Bisquick 2/3 cups milk 1/2 c shredded cheddar cheese 1 clove garlic 1/4 c melted butter 1/4 t garlic powder Mix Bisquick, milk, cheese and garlic (minced). Drop onto foiled or greased cookie sheets (desired size). Bake 8-10 minutes on 450. (larger=longer, smaller=shorter) Mix butter and garlic powder in a dish and brush over golden biscuits.

Irish Potatoe Soup

2007-05-10T10:28:00.000-07:00

My Momma won a cooking contest with this for Matt's History Day project in Middle School...it's yummy! And can feed a crowd!! 4 cups peeled, cubed potatoes 1 cup celery 1 cup chopped onion 2 cups water 2 t salt 1 cup milk 1 cup whipping cream 3 T butter 1 T parsley flakes 1/8 t pepper Combine potatoes, celery, onion, water, and salt in a large Dutch oven (that just means a big pot!). Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture several times with a potatoe masher, leaving some vegetable pieces whole. Stir in remaining ingredients, return to heat and cook, stirring constantly, until soup is thouroughly heated through.

Italian Stuffed Mushrooms

2007-05-10T10:14:00.000-07:00

2 lbs. large mushrooms (2 inches each) 1/2 cup butter 1/3 cup chopped onion 1 T chopped garlic 1 cup Italian seasoned dry bread crumbs 2/3 cup shredded mozzarella cheese (2.5 oz) 1/4 cup grated Parmesan cheese 2 T chopped fresh parsley 1 T red wine vinegar 1/8 t pepper 1/4 t salt Preheat oven to 400. Remove and chop mushroom stems. In 12 inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionallu, 5 minutes or until tender. Add garlic and cook 30 seconds. In a medium bowl, pour mushroom mix over breadcrumbs. Stir in cheeses, parsley, vinegar, and pepper. Sprinkle mushroom caps with salt. On baking sheet, arrange mushroom caps, evenly spoon mushroom mix into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden. (approx 20 minutes).

Shrimp n Bacon

2007-05-10T10:08:00.000-07:00

frozen shrimp bacon BBQ sauce - your favorite is always best! Thaw shrimp over running water and refridgerate prior, to enhance texture and flavor. Wrap bacon on shrimp, secure with toothpick. Brush both sides with Olive oil. Broil. Turn over once. Halfway through cooking brush both sides with BBQ sauce. Enjoy!

Monkey Bread

2007-05-10T07:23:00.000-07:00

4 cans of biscuits Cinnamon sugar ½ c butter 1c brown sugar Preheat oven to 350. Tear apart. Coat in cinnamon and sugar. Grease bunt pan. Put in bunt, set aside. Heat butter and brown sugar in pan. Pour over biscuits. Bake for 30 minutes.

Frozen "Yogonanas"

2007-05-10T07:20:00.000-07:00

Watch your little ones’ faces light up when you offer them these three-ingredient wonders. 2 containers (6 ounces each) Yoplait® Original strawberry yogurt 14 wooden sticks with rounded ends 7 large bananas, peeled and cut crosswise in half 2 cups Golden Grahams® cereal, finely crushed – or Gram Cracker Crust 1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl. 2. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet. 3. Freeze about 2 hours or until firm. Cover tightly and keep frozen. Special Touch Tie ribbons around the sticks, or decorate with animal stickers to add to the fun for the little “monkeys” at a zoo-themed party. Variation Drizzle with melted chocolate and peanut butter chips for Frozen PB Chocolate ‘Nanas. Success You may think rolling the yogurt-covered bananas in the cereal would coat them more easily, but all it does is clump up the cereal. Sprinkling is the best way to go!

Pinwheels

2007-05-09T16:21:00.000-07:00

8 oz sour cream 8 oz cream cheese 4 oz green chilies, drained 7 oz black olives, chopped (optional) 1 1/2 c grated cheddar cheese 1/2 c green onions, chopped garlic powder taco seasoning salt 5 large flour tortillas Combine ingrediants. Mix well. Spread mixture evenly over tortillas. Roll up and wrap in plastic wrap. Refridgerate for several hours. Unwrap as needed and cut into 1/2 inch pieces. Serve with salsa. (Can keep in refridgerator several weeks, wrapped)

Party Sausage Balls

2007-05-09T16:18:00.000-07:00

1 lb Cheddar Cheese 1 lb sausage 1 c Bisquick

Stir or crumble real well. Put in little bals onto cookie sheets. Cook in oven on 350 until broken and thoroughly cooked.

GG's Party Mix

2007-05-09T16:11:00.000-07:00

1/2 c butter 1 t garlic 1 1/4 t salt 4 1/2 t Worcestershire sauce 1 1/2 c pretzel sticks 1 1/2 c corn chex 1 1/2 c rice chex 1 1/2 c wheat chex 2 1/2 c cherrios - plain Preheat oven to 250. Heat butter in turkey pan in oven until melted. Stir in garlic, salt, and W. sauce. Add remaining ingredients. Mix well, until all pieces are evenly coated. Heat in oven for 1 hour. Stir every 15 minutes. Spread on absorbant paper to cool. Can be frozen. To thaw, set on countertop until thawed.

Holly's Potato Salad

2007-05-09T16:04:00.000-07:00

1 cup mayo 2 T vinegar 1 1/2 t salt 1/4 t pepper 4 cups cooked, cubed, and peeled potatoes (5-6 medium) (boil potatoes in skins, chill overnight or freeze for 20 minutes, peel with hands by rubbing, then cube) 1 cup celery, optional 1/2 cup chopped onion (1 small onion) 2 chopped hard-boiled eggs Combine... Cover... Chill... Chow down...

French Silk Chocolate Pie

2007-05-07T10:47:00.000-07:00

Original recipe yield: 1 - 8 inch pie "This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like. " ~Ruth (allrecepies.com) INGREDIENTS 1 prepared 8 inch pastry shell, baked and cooled 1/2 cup butter 3/4 cup white sugar 2 (1 ounce) squares unsweetened chocolate, melted 1 teaspoon vanilla extract 2 eggs DIRECTIONS Cream butter. Gradually add sugar, creaming well. Blend in melted and thoroughly cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer on medium speed. Pour into cooled, baked pie shell. Chill for at least 2 hours. Top with whipped topping and walnuts, if desired. Jennie made this at Small Group yesterday...and despite the overall flatness of the pie (don't try to double the receipe), it was good! I liked it! It definately filled my sweet tooth craving...definately a recurrent!

Strawberry Margarita Cake

2007-05-05T06:04:00.000-07:00

Nonalcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks. Prep Time:10 min Start to Finish:1 hr 45 min Makes:12 servings 3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix 1 box Betty Crocker® SuperMoist® white cake mix Vegetable oil and egg whites called for on cake mix box 1 tablespoon grated lime peel 1 container (8 oz) frozen whipped topping, thawed Strawberries, if desired 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.

2. In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into pan. Bake and cool and directed on box.

3. Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator. High Altitude (3500-6500 ft): Add enough water to drink mix to measure 1 1/2 cups. Follow High Altitude cake mix directions for 13x9-inch pan. Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 23g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Substitution * Chocolate frozen whipped topping also makes a great "frosting" for this dreamy cake. Stir orange peel instead of lime into the chocolate topping. Success * Before grating the lime peel, wash the lime thoroughly and wipe dry. The peel will grate much easier.

Easy Parmesan Garlic Chicken

2007-05-04T07:37:00.000-07:00

Thanks to Chris and Rebecca and Good Friends in the Morning on Spirit 102.3 I got this delicious recipe!!

½ cup Grated Parmesan Cheese 1 packet of Good Seasons Italian Salad Dressing & Recipe Mix ½ tsp garlic powder 6 chicken breast halves

Mix cheese, dry dressing mix & garlic powder. Put half of the mix into a small bowl to add back in as needed. If you leave it all in the bowl, you'll end up with the first three breasts coated really well and the last three will be coated sparsely. Moisten chicken with water and coat with cheese mixture. Put in shallow packing dish. Bake 20-25 minutes or until internal temperature in 170 degrees.

Great with a Caesar salad and baked potato.

Creamy Corn and Garlic Risotto

2007-05-04T07:33:00.000-07:00

Enjoy a new version of creamy risotto with corn and cheese. Prep Time:5 min Start to Finish:30 min Makes:4 servings 3 3/4 cups vegetable broth (chicken broth may be substituted) 4 cloves garlic, finely chopped 1 cup uncooked Arborio rice 1 bag (1 lb) Green Giant® Niblets® frozen whole kernel corn 1/2 cup grated Parmesan cheese 1/3 cup shredded mozzarella cheese 1/4 cup chopped fresh or dried parsley 1. Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally. 2. Stir in rice and corn. Cook 1 minute, stirring occasionally. 3. Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.

Taco Salad Dip

2007-05-04T07:27:00.000-07:00

Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie. Prep Time:20 min Start to Finish:20 min Makes:28 servings (2 tablespoons each) 1/2 lb lean (at least 80%) ground beef 1/4 cup finely chopped green bell pepper 1 small onion, finely chopped (1/4 cup) 1 can (16 oz) Old El Paso® refried beans 1 can (8 oz) tomato sauce 1 package (1.25 oz) Old El Paso® taco seasoning mix 2 drops red pepper sauce 1 clove garlic, finely chopped 1/2 cup sour cream 1 tablespoon shredded Cheddar cheese 1/8 teaspoon chili powder Finely shredded lettuce, if desired Additional shredded Cheddar cheese, if desired Corn chips or tortilla chips, if desired 1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain. 2. Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly. 3. In small bowl, mix sour cream, 1 tablespoon Cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn/tortilla chips.