Barley Beef Skillet Source: Emily Bites
Ingredients:
1 pound 95% lean ground beef
1/4 cup chopped
onion (optional:very optional in my house--as in I didn't add them)
1 garlic clove, minced
1 can (14.5 oz) Beef Broth
1 can (8 oz)
tomato sauce
1 cup water
2 small carrots, chopped
1 small tomato,
seeded and chopped
1 small zucchini, chopped
1 cup medium pearl
barley
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/8 teaspoon
pepper
Directions:
1. I put my carrots and zucchini in my food
processor to finely chop them and I liked the results so I recommend doing that
first. I did chop the tomatoes by hand.
2. Bring a large skillet to medium heat and cook
ground beef and onion together, breaking up meat until it is browned. Drain if
necessary. Add minced garlic and cook for an additional minute.
Add the broth, tomato sauce and water and bring to a boil. Once boiling, stir in
the vegetables, barley and seasonings.
3. Reduce heat and simmer, covered,
for 45-50 minutes until barley is tender.
Sunday, August 5, 2012
Sunday, July 15, 2012
Steak Marinade
Thanks Allrecipes.com!
Ingredients
Ingredients
- 1/3 cup soy sauce
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoons garlic powder
- 3 tablespoons dried basil
- 1 1/2 tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
- 1/4 teaspoon hot pepper sauce (optional)
- 1 teaspoon dried minced garlic (optional)
Directions
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Monkey Munch (aka Puppy Chow)
Thanks Food.com and I guess Jon & Kate Plus 8!
Monkey Munch
- 9 cups Chex cereal (any variety)
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter or 1/4 cup margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
1. Put chex in a large bowl and put aside.
2. Place chocolate chips, peanut butter and butter into a
quart-sized microwavable bowl.
3. Stir the ingredients together.
4. Microwave the mixture uncovered for a minute on "high." Stir the
mix again and continue to zap in thirty second intervals until it mixes
smoothly.
5. Add the vanilla and stir.
6. Put combination into a 2-gallon, Ziploc freezer bag.
7. Add powdered sugar, seal the bag and shake until
distributed.
8. Spread Monkey Munch out on wax paper to cool and dry.
9. Keep refrigerated in an airtight container for
storage.
Chicken and Gnocchi Soup
I have adapted this recipe from Allrecipes.com
I have followed this recipe exactly as written and it is DELICOUS! But, sometimes I don't have baby spinach and I substitute a partial bag of frozen peas. I also
Ingredients
I have followed this recipe exactly as written and it is DELICOUS! But, sometimes I don't have baby spinach and I substitute a partial bag of frozen peas. I also
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced (optional: I do not add this, but I usually add a small amount like 1 Tbsp. of dehydrated onions instead)
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked, cubed chicken breast
- 4 cups chicken broth
- 1 (16 ounce) package mini potato gnocchi
- 1 (6 ounce) bag baby spinach leaves
- 1 tablespoon cornstarch (optional: but I add it...it makes it nice and thick!)
- 2 tablespoons cold water (optional)
- 2 cups half-and-half cream (or 1 C. milk and 1 C. Whipping Cream...depending on what I have)
- salt and ground black pepper to taste
Directions
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Whole Chicken in a Crockpot/Overnight Chicken Stock
Thanks 100 Days of Real Food!
Whole Chicken in a Crock Pot
Ingredients
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- 1 large chicken
Directions
- Combine the dried spices in a small bowl.
- Loosely chop the onion and place it in the bottom of the slow cooker.
- Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
- Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
- Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!
Overnight Chicken Stock in the Crock Pot
Ingredients
- Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
- 1 onion, peeled and loosely chopped
- 1 rib of celery, roughly chopped
- 1 carrot, roughly chopped (no need to peel)
- 1 bay leaf
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- Salt, to taste
Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway.
Stock Directions
- After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
- Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top).
- Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
- After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice.
- This stock is great in soups like chicken noodle soup and also in rice like risotto. Enjoy!
Zucchini Tots
Thanks Emily Bites!
Ingredients:
1 cup shredded zucchini (I shredded mine on the large holed side of a box grater)
¼ medium onion, chopped
1 large egg
¼ cup dry bread crumbs
1 oz Parmesan cheese, freshly grated (I use the pregrated stuff from Costco. But, if you want to use canned grated Parmesan cheese you can use ¼ cup of that.)
Salt & pepper to taste
Directions:
1. Preheat the oven to 400. Mist a 12 cup mini muffin tin with cooking spray.
2. Wrap the shredded zucchini in a paper towel (I use a clean flour sack towel) and squeeze to extract any excess moisture from the zucchini.
3. In a medium bowl, stir together all ingredients until combined. Spoon the mixture evenly into the prepared mini muffin tin and press down on the filling in each cup with the back of the spoon to compact them together.
4. Bake for 15-18 minutes or until the tops are beginning to turn golden.
Ingredients:
1 cup shredded zucchini (I shredded mine on the large holed side of a box grater)
¼ medium onion, chopped
1 large egg
¼ cup dry bread crumbs
1 oz Parmesan cheese, freshly grated (I use the pregrated stuff from Costco. But, if you want to use canned grated Parmesan cheese you can use ¼ cup of that.)
Salt & pepper to taste
Directions:
1. Preheat the oven to 400. Mist a 12 cup mini muffin tin with cooking spray.
2. Wrap the shredded zucchini in a paper towel (I use a clean flour sack towel) and squeeze to extract any excess moisture from the zucchini.
3. In a medium bowl, stir together all ingredients until combined. Spoon the mixture evenly into the prepared mini muffin tin and press down on the filling in each cup with the back of the spoon to compact them together.
4. Bake for 15-18 minutes or until the tops are beginning to turn golden.
White Velvet Sugar Cookies
These are super delicious as fruit pizzas! The "frosting" is sooo yummy!
Thanks Mel's Kitchen Cafe!
INGREDIENTS:
Cookies:
2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 ¾ cups flour
Whipped Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened to room temperature
1 ½ cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 ½ cups heavy whipping cream
DIRECTIONS:
**Update from Mel's Kitchen Cafe (3/23/09) – "Ok, here’s the deal, I adapted the original recipe to include 1/4 cup more flour than the original recipe because my dough was so incredibly soft and sticky when I made it with just 4 1/2 cups. However, my Aunt Marilyn (a.k.a. cooking/baking mentor) made these with the 4 1/2 cups from the original recipe and she told me the dough turned out perfectly. She also lives in a humid climate and I live in a very dry climate so that could be a factor, as well as how the flour is measured. Basically, I’m letting you know this so you know there is a 1/4 cup leeway in the flour measurements. Use your best judgement based on how you measure flour and how your dough feels as you make it. Also, my Aunt added 1/4 teaspoon salt as a little pick-me-up to enhance the flavor."
For the cookies, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don’t worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
For the frosting, in a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters – and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart’s delight! (Be careful if adding coloring – the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. Use Wilton’s gel coloring for best results.)
Thanks Mel's Kitchen Cafe!
INGREDIENTS:
Cookies:
2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 ¾ cups flour
Whipped Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened to room temperature
1 ½ cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 ½ cups heavy whipping cream
DIRECTIONS:
**Update from Mel's Kitchen Cafe (3/23/09) – "Ok, here’s the deal, I adapted the original recipe to include 1/4 cup more flour than the original recipe because my dough was so incredibly soft and sticky when I made it with just 4 1/2 cups. However, my Aunt Marilyn (a.k.a. cooking/baking mentor) made these with the 4 1/2 cups from the original recipe and she told me the dough turned out perfectly. She also lives in a humid climate and I live in a very dry climate so that could be a factor, as well as how the flour is measured. Basically, I’m letting you know this so you know there is a 1/4 cup leeway in the flour measurements. Use your best judgement based on how you measure flour and how your dough feels as you make it. Also, my Aunt added 1/4 teaspoon salt as a little pick-me-up to enhance the flavor."
For the cookies, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don’t worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
For the frosting, in a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters – and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart’s delight! (Be careful if adding coloring – the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. Use Wilton’s gel coloring for best results.)
Fresh Cherry Pie Filling
Thanks Allrecipes.com!
Ingredients
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 4 tablespoons quick-cooking tapioca
- 1/8 teaspoon salt
- 1 cup white sugar
- 4 cups pitted cherries
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons butter
Directions
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
- Roll out half the crust and line a 9-inch pie pan. Refrigerate until needed. Roll out the top crust and set aside.
- In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
- Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.
Sunday, January 8, 2012
Pizza Dough for a Pizza Stone
Thanks Bobby Flay & Food Network!
Pizza Dough for a Pizza Stone
3 1/2 to 4 C. bread flour, plus more for rolling (Chef's note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 tsp. sugar
2 1/4 tsp. instant dry yeast
2 tsp. kosher salt
1 1/2 C. water, 110 degrees F (very warm water)
2 Tbsp. olive oil, plus 2 tsp.
Combine flour, sugar, yeast, and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes before utilizing as pizza dough.
Pizza Dough for a Pizza Stone
3 1/2 to 4 C. bread flour, plus more for rolling (Chef's note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 tsp. sugar
2 1/4 tsp. instant dry yeast
2 tsp. kosher salt
1 1/2 C. water, 110 degrees F (very warm water)
2 Tbsp. olive oil, plus 2 tsp.
Combine flour, sugar, yeast, and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes before utilizing as pizza dough.
White Chocolate, Pretzel, Peanut Butter Cookies
Thanks Picky Palate!
White Chocolate, Pretzel, Peanut Butter Cookies
1 stick softened butter (8 Tbsp.)
1/2 C. sugar
1/2 C. packed brown sugar
1 C. white chocolate chips, to melt
1 1/4 C. creamy peanut butter (reserve 2 Tbsp. to add to melting white chips)
1 egg
2 tsp. vanilla extract
1 1/4 C. flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 C. broken pretzel pieces
1 C. additional white chocolate chips
Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tbsp. peanut butter over double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.
Place flour, baking soda, and salt in a bowl; mix to combine. Add to wet ingredients until just combined. Then, pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.
(Makes about 3 dozen cookies).
White Chocolate, Pretzel, Peanut Butter Cookies
1 stick softened butter (8 Tbsp.)
1/2 C. sugar
1/2 C. packed brown sugar
1 C. white chocolate chips, to melt
1 1/4 C. creamy peanut butter (reserve 2 Tbsp. to add to melting white chips)
1 egg
2 tsp. vanilla extract
1 1/4 C. flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 C. broken pretzel pieces
1 C. additional white chocolate chips
Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tbsp. peanut butter over double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.
Place flour, baking soda, and salt in a bowl; mix to combine. Add to wet ingredients until just combined. Then, pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.
(Makes about 3 dozen cookies).
Lehi Orange Rolls w/ Cream Cheese Icing
Thank you Sister's Cafe for the original recipe that I've made my own!
Lehi Orange Rolls with Cream Cheese Icing
1/3 C. warm water
2 Tbsp. yeast
3 eggs
1 tsp. orange extract
1 C. warm water
1 tsp. salt
1/3 C. sugar
1/2 C. oil
5 1/2 to 7 C. flour, divided
1 C. butter, softened, divided
1 1/3 C. sugar, divided
zest of 2 oranges
Dissolve yeast in 1/3 C. very warm water. Add eggs and beat. Add orange extract, 1 cup warm water, salt, 1/3 cup sugar, oil, and 4 1/2 cups flour. Beat. Add 1/2 to 1 cup and knead for several minutes. Place dough in greased bowl and cover with greased plastic wrap. Put in a warm place and let rise for 1 hour, or until doubled.
Knead dough 5 or 6 times. Divide in half. Cover and let rest for 10 minutes. Roll each half out into a narrow and long rectangle, about 1/2 inch thick. Spread with softened butter, remaining sugar, and orange zest. Roll up lengthwise and pinch to seal edge of dough. Cut rolls about 1 1/2 inches thick. Place in a greased pan fairly close together and cover with greased plastic wrap. Let rise for 1 hour in warm place. Bake at 350 degrees F for 12 to 17 minutes. Don't overbake. Let cool slightly, then ice with orange cream cheese icing.
Orange Cream Cheese Icing
1 (8 oz) package cream cheese, at room temperature
4 Tbsp. Butter
1/2 package powdered sugar (about 3 cups)
2 Tbsp. orange juice
1/2 tsp. vanilla extract
1/2-1 tsp. orange extract, to taste
Beat cream cheese and butter until smooth. Add remaining ingredients and beat until smooth and creamy. Add more orange juice if necessary for desired consistency. Use over orange rolls.
Note: Food coloring can be added to icing to make it orange in color if so desired.
Lehi Orange Rolls with Cream Cheese Icing
1/3 C. warm water
2 Tbsp. yeast
3 eggs
1 tsp. orange extract
1 C. warm water
1 tsp. salt
1/3 C. sugar
1/2 C. oil
5 1/2 to 7 C. flour, divided
1 C. butter, softened, divided
1 1/3 C. sugar, divided
zest of 2 oranges
Dissolve yeast in 1/3 C. very warm water. Add eggs and beat. Add orange extract, 1 cup warm water, salt, 1/3 cup sugar, oil, and 4 1/2 cups flour. Beat. Add 1/2 to 1 cup and knead for several minutes. Place dough in greased bowl and cover with greased plastic wrap. Put in a warm place and let rise for 1 hour, or until doubled.
Knead dough 5 or 6 times. Divide in half. Cover and let rest for 10 minutes. Roll each half out into a narrow and long rectangle, about 1/2 inch thick. Spread with softened butter, remaining sugar, and orange zest. Roll up lengthwise and pinch to seal edge of dough. Cut rolls about 1 1/2 inches thick. Place in a greased pan fairly close together and cover with greased plastic wrap. Let rise for 1 hour in warm place. Bake at 350 degrees F for 12 to 17 minutes. Don't overbake. Let cool slightly, then ice with orange cream cheese icing.
Orange Cream Cheese Icing
1 (8 oz) package cream cheese, at room temperature
4 Tbsp. Butter
1/2 package powdered sugar (about 3 cups)
2 Tbsp. orange juice
1/2 tsp. vanilla extract
1/2-1 tsp. orange extract, to taste
Beat cream cheese and butter until smooth. Add remaining ingredients and beat until smooth and creamy. Add more orange juice if necessary for desired consistency. Use over orange rolls.
Note: Food coloring can be added to icing to make it orange in color if so desired.
Creamy Au Gratin Potatoes
Thanks allrecipes!
Creamy Au Gratin Potatoes
4 russet potatoes, peeled & sliced into 1/4 inch slices
1 onion, sliced into rings (optional--I didn't)
salt and pepper to taste
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
2 C. milk
1 1/2 C. shredded cheddar cheese
Preheat oven to 400 degrees F. Spray a 1-quart casserole dish with nonstick cooking spray.
Layer 1/2 of the potatoes into bottom of prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly witha whisk for 1 minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Creamy Au Gratin Potatoes
4 russet potatoes, peeled & sliced into 1/4 inch slices
1 onion, sliced into rings (optional--I didn't)
salt and pepper to taste
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
2 C. milk
1 1/2 C. shredded cheddar cheese
Preheat oven to 400 degrees F. Spray a 1-quart casserole dish with nonstick cooking spray.
Layer 1/2 of the potatoes into bottom of prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly witha whisk for 1 minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Pecan Pie Cheesecake
Thanks Bake or Break! Five Stars from everyone at my Thanksgiving table!
Pecan Pie Cheesecake
Crust:
1 3/4 C. vanilla wafer crumbs
1/4 C. firmly packed brown sugar
1/3 C. butter, melted
Preheat oven to 350 degrees F. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9" springform pan. Bake for 6 minutes. Set aside to cool.
Pecan Filling:
1 C. sugar
2/3 C. dark corn syrup
1/3 C. butter, melted
2 eggs
1 1/2 C. chopped pecans
1 tsp. vanilla extract
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
Cheesecake Filling:
3 (8 oz.) packages cream cheese, softened
1 1/4 C. firmly packed brown sugar
2 Tbsp. all-purpose flour
4 eggs
2/3 C. heavy whipping cream
1 tsp. vanilla extract
Reduce oven to 325 degrees F. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour.*** Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours (I usually chill overnight) before serving.
***I always place the springform pan on a cookie sheet and then fill the cookie sheet with 1/4 " of water when I put the cheesecake in the oven to bake.
Pecan Pie Cheesecake
Crust:
1 3/4 C. vanilla wafer crumbs
1/4 C. firmly packed brown sugar
1/3 C. butter, melted
Preheat oven to 350 degrees F. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9" springform pan. Bake for 6 minutes. Set aside to cool.
Pecan Filling:
1 C. sugar
2/3 C. dark corn syrup
1/3 C. butter, melted
2 eggs
1 1/2 C. chopped pecans
1 tsp. vanilla extract
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
Cheesecake Filling:
3 (8 oz.) packages cream cheese, softened
1 1/4 C. firmly packed brown sugar
2 Tbsp. all-purpose flour
4 eggs
2/3 C. heavy whipping cream
1 tsp. vanilla extract
Reduce oven to 325 degrees F. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour.*** Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours (I usually chill overnight) before serving.
***I always place the springform pan on a cookie sheet and then fill the cookie sheet with 1/4 " of water when I put the cheesecake in the oven to bake.
Roast Turkey
Thanks Good Eats & Alton Brown!
Roast Turkey
For the brine:
1 C. kosher salt
1/2 C. light brown sugar
1 gallon chicken stock
1 Tbsp. black peppercorns
1 1/2 tsp. allspice berries
1 1/2 tsp. chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 C. water
4 sprigs rosemary
6 leaves sage
Butter, melted
Directions:
2 to 3 days before roasting, begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occassionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or night before you'd like to eat:
Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cooler for 8 to 16 hours, turning the bird once half way through brining.
Preheat oven to temperature specified on turkey's package.
Combine the apple, onion, cinnamon stick, and 1 C. water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine. Pat bird dry with paper towels.
Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with melted butter.
Cook turkey in oven (or roaster oven) for 2 to 2 1/2 hours. Check temperature. (My turkey took about 3 hours total, but make sure you check the breast temperature to make sure it has reached 180 degrees.
Roast Turkey
For the brine:
1 C. kosher salt
1/2 C. light brown sugar
1 gallon chicken stock
1 Tbsp. black peppercorns
1 1/2 tsp. allspice berries
1 1/2 tsp. chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 C. water
4 sprigs rosemary
6 leaves sage
Butter, melted
Directions:
2 to 3 days before roasting, begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occassionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or night before you'd like to eat:
Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cooler for 8 to 16 hours, turning the bird once half way through brining.
Preheat oven to temperature specified on turkey's package.
Combine the apple, onion, cinnamon stick, and 1 C. water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine. Pat bird dry with paper towels.
Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with melted butter.
Cook turkey in oven (or roaster oven) for 2 to 2 1/2 hours. Check temperature. (My turkey took about 3 hours total, but make sure you check the breast temperature to make sure it has reached 180 degrees.
King's Hawaiian White Chocolate Chip Bread Pudding
Thanks allrecipes!
King's Hawaiian White Chocolate Chip Bread Pudding
1 (16 oz) loaf King's Hawaiian Original Hawaiian Sweet Round Bread, cut into 1 inch cubes
2 C. Heavy Cream
1 1/4 C. white chocolate chips
1 1/2 C. white sugar
2 C. milk
2 eggs, beaten
3 egg yolks, beaten
2 tsp. vanilla extract
2 C. toasted pecans, chopped (optional)
1 (12 oz.) jar caramel sauce
Cut the bread into cubes the night before and leave out to become slightly stale (or put into food dehydrator until pretty dry and crispy).
In a medium saucepan, heat hte cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour over the chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks, and vanilla.
Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically (about 30-40 minutes or so).
Toss the pecans into the soaked bread mixture, then pour into a baking dish. (individual dishes can be used for single servings if desired).
Place in 350 degree F oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry though).
Remove from oven and serve with caramel sauce.
King's Hawaiian White Chocolate Chip Bread Pudding
1 (16 oz) loaf King's Hawaiian Original Hawaiian Sweet Round Bread, cut into 1 inch cubes
2 C. Heavy Cream
1 1/4 C. white chocolate chips
1 1/2 C. white sugar
2 C. milk
2 eggs, beaten
3 egg yolks, beaten
2 tsp. vanilla extract
2 C. toasted pecans, chopped (optional)
1 (12 oz.) jar caramel sauce
Cut the bread into cubes the night before and leave out to become slightly stale (or put into food dehydrator until pretty dry and crispy).
In a medium saucepan, heat hte cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour over the chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks, and vanilla.
Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically (about 30-40 minutes or so).
Toss the pecans into the soaked bread mixture, then pour into a baking dish. (individual dishes can be used for single servings if desired).
Place in 350 degree F oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry though).
Remove from oven and serve with caramel sauce.
Yellow Squash & Chive Pancakes
Thanks Skinny Taste!
Yellow Squash & Chive Pancakes**
2 C. steamed squash, mashed
1 egg
1 egg white
2/3 C. flour
1/2 tsp. baking powder
1 clove garlic, crushed
1/3 C. parmesan cheese
3 Tbsp. fresh chopped chives (or 1 Tbsp. dried chives--like I did)
1/2 tsp. kosher salt
pinch fresh cracked pepper
olive oil spray
Combine all ingredients (except olive oil spray) in a medium sized bowl and mix well.
Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. Turn and cook the other side until golden. Set aside and repeat with the remaining batter.
**I served these with a cheese sauce made with velveeta and milk. (Not as healthy, but tasty!)
Yellow Squash & Chive Pancakes**
2 C. steamed squash, mashed
1 egg
1 egg white
2/3 C. flour
1/2 tsp. baking powder
1 clove garlic, crushed
1/3 C. parmesan cheese
3 Tbsp. fresh chopped chives (or 1 Tbsp. dried chives--like I did)
1/2 tsp. kosher salt
pinch fresh cracked pepper
olive oil spray
Combine all ingredients (except olive oil spray) in a medium sized bowl and mix well.
Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. Turn and cook the other side until golden. Set aside and repeat with the remaining batter.
**I served these with a cheese sauce made with velveeta and milk. (Not as healthy, but tasty!)
Cauliflower Fritters
Thanks Skinny Taste!
Cauliflower Fritters
4 C. steamed cauliflower (roughly chopped)
2 cloves garlic, crushed
1 C. whole wheat flour
2 eggs
1/2 C. pecorino romano (or parmesan)
1/4 C. parsley, finely chopped (optional--I used some dried parsley)
1/4 C. hot water
salt and pepper
nonstick cooking spray
In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
Spray a nonstick skillet with nonstick cooking spray. On medium-low heat, cook like pancakes until golden brown (turn fritter and cook both sides).
Cauliflower Fritters
4 C. steamed cauliflower (roughly chopped)
2 cloves garlic, crushed
1 C. whole wheat flour
2 eggs
1/2 C. pecorino romano (or parmesan)
1/4 C. parsley, finely chopped (optional--I used some dried parsley)
1/4 C. hot water
salt and pepper
nonstick cooking spray
In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
Spray a nonstick skillet with nonstick cooking spray. On medium-low heat, cook like pancakes until golden brown (turn fritter and cook both sides).
Bananas Fosters Topped Overnight French Toast
Thanks Skinny Taste!
Bananas Fosters Topped Overnight French Toast
10 oz. Bread (Homemade white bread is YUMMY!) sliced 1 inch thick
2 eggs
1 C. egg substitute (or 4 more eggs)
1 1/2 C. Milk
1 1/2 tsp. Vanilla extract
1/2 tsp. cinnamon
1/4 sugar
1/4 tsp. salt
1 tsp. rum extract
Banana Topping:
1 Tbsp. butter
1/2 C. Brown sugar (packed)
1 tsp. vanilla extract
1 tsp. cinnamon
1 Tsp. rum extract
4 medium, ripe bananas, sliced
Spray a 9x13-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl, whisk together eggs, egg substitute, milk vanilla, 1/2 tsp. cinnamon, sugar, salt, and rum extract until combined well and pour evenly over bread.
Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350 degrees F and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are very light golden brown (40 to 45 minutes).
While it's baking, in a large deep saute pan melt butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.
When french toast is cooked, serve french toast topped with the banana mixture.
Enjoy!!!
Bananas Fosters Topped Overnight French Toast
10 oz. Bread (Homemade white bread is YUMMY!) sliced 1 inch thick
2 eggs
1 C. egg substitute (or 4 more eggs)
1 1/2 C. Milk
1 1/2 tsp. Vanilla extract
1/2 tsp. cinnamon
1/4 sugar
1/4 tsp. salt
1 tsp. rum extract
Banana Topping:
1 Tbsp. butter
1/2 C. Brown sugar (packed)
1 tsp. vanilla extract
1 tsp. cinnamon
1 Tsp. rum extract
4 medium, ripe bananas, sliced
Spray a 9x13-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl, whisk together eggs, egg substitute, milk vanilla, 1/2 tsp. cinnamon, sugar, salt, and rum extract until combined well and pour evenly over bread.
Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350 degrees F and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are very light golden brown (40 to 45 minutes).
While it's baking, in a large deep saute pan melt butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.
When french toast is cooked, serve french toast topped with the banana mixture.
Enjoy!!!
Subscribe to:
Comments (Atom)