Spicy Thai Chicken Pizza

I used to enjoy getting Thai Chicken pizza at a local restaurant.  When they took it off the menu, I decided I need to make my own. I actually like this homemade version better.  You can control the spice in this recipe by adding more or less of the sriracha sauce.  I have used both a homemade pizza crust and a pre-made crust for this recipe, both were delicious.

Spicy Thai Peanut Sauce

1/2 c. peanut butter

1/2 c. hoisin sauce

1 TBS honey

2 tsp. rice wine vinegar

1/2 tsp. ground ginger

2 TBS sesame oil

1/2 to 1 tsp Sriracha sauce (or more!)

3 TBS water

Pizza Topping

2 cooked chicken breasts, cut in pieces (I used rotisserie chicken)

2 pizza crusts

2 c. shredded mozzarella cheese

1/2 c. shredded carrots

2-3 green onions, sliced diagonally (optional)

2 TBS chopped roasted peanuts

2 TBS chopped fresh cilantro 

Place your pizza stone, if using, in the oven and preheat to 500 F.

For the peanut sauce, combine all sauce ingredients in a small saucepan and bring to a gentle boil.  Boil for 1 minute. Remove from heat and set aside.

For each pizza, spread 1/4 c. of the peanut sauce evenly over the crust and top with 3/4 c. mozzarella cheese, half of the chicken, half of the carrots and green onions.  Top with the remaining 1/4 c. mozzarella cheese and half of the peanuts.

Transfer the pizza to the pizza stone and bake for 8-10 minutes or until the crust is golden.

Sprinkle cilantro over the pizza and serve.

I had some sauce left over.  So, I froze the sauce and used it for another pizza.

Source:  My recipe is a modified version of the recipe found at spicysouthernkitchencom

Kimberly

Cherry Chip Cookies

My Aunt Lela used to make these delicious cherry chip cookies.  I am so glad I asked her for this recipe when I was about 12 years old.  Every time I make these cookies it brings back wonderful memories of my Aunt Lela.

2 1/4 c. flour

1/8 tsp. salt

1 c. (2 sticks) butter, softened

1/2 c. sugar

1 egg yolk

1 tsp. almond extract

3/4 c. cornflakes

1 c. cherry chips

1-2 TBS sugar, for top of cookies

Preheat oven to 375 F.

Sift together flour and salt.  In a mixing bowl, cream together the butter and sugar.  Mix the egg yolk and almond extract into the butter mixture.  Add the flour and salt, mix to combine.  Add in the cornflakes and cherry chips.  Roll dough into 1 inch balls and lightly press the dough down with a fork.  Sprinkle the tops of the cookies with sugar.

Bake at 375 F for 12 minutes.

Makes ~50 cookies

Source:  Lela Zehrt

Kimberly

Applesauce

I love the wonderful aroma of applesauce cooking on the stove.  It smells so good!  Nothing beats the real stuff!  It's good served warm or cold.

6 lbs cooking apples, peeled cored, and sliced or cut into chunks
1 cup apple juice or apple cider
juice of 1 lemon (about 2-3 TBS)
1/2 cup brown sugar, packed
1 tsp cinnamon, more or less to taste
1 TBS butter (my addition)
4-5 drops red food coloring...just enough to give it a little pink color (my addition)

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.

Carefully, puree in a food processor or blender until smooth.  Don't fill the blender too full.  Split into two portions if needed.  You may also use an immersion blender. I left my applesauce a bit chunky so I didn't blend it too much.

Store in the fridge.  Serve by itself, over pork chops, over ice cream or pancakes. 

Makes about 12 cups

Source:  Ree Drummond - Pioneer Woman

Janice

Rhubarb Cake

This cake is delicious served warm with a scoop of vanilla ice cream.  Its even good for breakfast with a dollop of whipped cream on top!










Cake:
1/2 cup butter, softened
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 cup milk *
1 TBS vinegar
2 cups rhubarb, cut fine
1 cup chopped walnuts
 
Topping:
1/2 cup brown sugar
3 TBS melted butter
1 tsp cinnamon
1/4 cup flour

Preheat oven to 350 degrees.

Cream together the butter and sugar.  Add the eggs and vanilla.  In a separate bowl, combine the flour, cinnamon, salt and soda together.  In another separate bowl, combine the milk and vinegar together and let rest for several minutes.  Alternately, add the dry ingredients and the milk/vinegar mixture to the butter mixture.  Stir in the rhubarb and nuts. 

Pour the cake batter into a greased and floured 9x13 pan.

Combine all of the topping ingredients and crumble on top of the cake.

Bake for 45 to 50 minutes in a 350 degree oven.

*If you wish, you may use 1 cup of sour cream instead of the milk/vinegar mixture.

Eileen

Au Gratin Potatoes

So, what is the difference between Scalloped Potatoes and Au Gratin Potatoes?  Scalloped Potatoes are a milk based potato dish. The potatoes are usually sliced very thinly.  Although, what technically makes it ‘scalloped’ is the milk base. A gratin is any dish that is topped with cheese and or bread crumbs and layered with butter and is baked until brown and crispy. However, gratins can be made with a variety of vegetables.  Now, you've learned something for today!  These Au Gratin Potatoes were very delicious.  You can never go wrong with Betty Crocker!

2 pounds potatoes (about 6 medium)
1/2 cup chopped onion
1/4 cup butter
1 TBS flour
1 tsp salt
1/4 tsp pepper
2 cups milk
2 cups shredded sharp Cheddar cheese (about 8 ounces)
1/4 cup fine dry bread crumbs
Paprika
I also added dill

Wash potatoes.  Leave skin on and slice very thin.  If the potatoes are large, cut the slices into smaller pieces.  Cut enough slices to measure about 4 cups.

Cook and stir onion in butter in a 2 quart saucepan until onion is tender.  Stir in flour, salt and pepper.  Cook over low heat, stirring constantly, until mixture is bubbly; remove from the heat.  Stir in milk and 1 1/2 cups of the cheese.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Place potatoes in ungreased 1 1/2 quart casserole.  Pour cheese sauce over potatoes.  Cook uncovered in a 325 degree oven for 1 hour 20 minutes or in a 375 degree oven for 1 hour.

Mix remaining cheese and the bread crumbs; sprinkle over potatoes.  Sprinkle with paprika and dill, if you wish.  Cook uncovered until top is brown and bubbly, about 15 to 20 minutes longer.

Serves 6

Source:   Betty Crocker's Cookbook

Eileen

Zucchini Parmesan Sandwich

I made this sandwich using the fresh zucchini, tomatoes and basil from my garden.  Wow was it delicious.  If you would prefer, you can use tomato sauce in place of the fresh tomato slices.

Follow the recipe for Parmesan-Crusted Zucchini Fries found on this blog.  Instead of cutting the zucchini in strips, cut them in rounds.

Bread slices, lightly toasted (I used artisan bread and rubbed the bread with a garlic clove after toasting it.)
Parmesan-Crusted Zucchini Rounds
Mozzarella Cheese
Tomato Slices
Parmesan cheese, shredded
Fresh Basil

Heat oven to 350 F.  On a sheet pan, assemble sandwich in the order the ingredients are listed above.  Heat in oven until cheese is melted 7-8 minutes.

Kimberly

Cornbread Casserole

I made this delicious Cornbread Casserole for Thanksgiving.  It would also be great served with chili or Mexican food.  Only one pan to clean!  You can double the recipe and bake in a 9x13 if you wish.

2 sticks butter

1 can whole kernel corn with juice

1 can creamed corn

1 box Jiffy corn muffin mix

3 eggs

Melt butter and pour into an 8x8 casserole dish.

Add whole kernel corn with the juice and the creamed corn. 

Add the Jiffy corn muffin mix.

Beat eggs and add to the mixture.

Blend the mixture with a spoon until combined.

Bake at 350 degrees until lightly browned and the center is firm - about 35-40 minutes.

Kaitlin

Freezer Sweet Corn Recipe

My brother shared this recipe with me that he received from a local farmstand. This is the best frozen corn I ever had.  I like to make plenty so we can enjoy it all year round. I usually make at least four recipes at a time. 

1/4 cup butter

2 tsp salt

1 tsp sugar

1 cup water

8 cups of corn, cut off the cob

Combine the butter, salt, sugar and water in a large pot. Bring to a boil. 

Add 8 cups of corn that has but cut off the cob.  Bring back to a boil and boil for 2 to 3 minutes or until corn changes color.

Strain the corn but keep the liquid!  Spread the corn evenly in a large pan/baking sheet to cool.

Once cooled, scoop the corn into Ziploc freezer bags.  Evenly distribute the reserved liquid into each bag. 

Freeze as quickly as possible.

Pint or quart size Ziploc freezer bags work well.

Source:  Creuziger's Land of the Giants Pumpkin & Sweet Corn Farm (Racine, Wisconsin)

Kimberly

Shortcake with Fresh Rhubarb Sauce

I'm always looking for new rhubarb recipes to try.  This one will definitely be one that I will make many times. If the sauce is too tart, you may add some strawberries.










1 1/2 cups chopped fresh rhubarb

1/4 cup shortening

3/4 cup sugar

1 large egg

1 1/4 cups flour

3/4 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp cinnamon

1/2 cup milk

1/4 cup chopped walnuts or pecans

SAUCE:

3/4 to 1 cup sugar

1/2 cup water

4 cups chopped fresh rhubarb (1 inch pieces)

Dash cinnamon, optional

Preheat oven to 350°. Grease an 8 x 8 baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry.

Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

In a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.

 9 servings (2 1/4 cups sauce)

Source: Taste of Home - April/May2015

Eileen