Pan Fried Onion Dip

This is a healthier version of the traditional onion dip.  This dip was a big hit with our family.

1 tsp canola oil
3 cups roughly chopped or sliced onions
1 tsp brown sugar
3 TBS light tub-style cream cheese
3 TBS light mayonnaise
1 cup light sour cream
1 tsp dried minced onion
3/4 tsp reduced-sodium soy sauce
1/4 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
Pita Chips

Heat oil in a medium non-stick skillet over medium high heat.  Stir in the onions, lower the heat to medium, cover, and cook for 10 minutes, stirring occasionally.  (To quick start your onions, cook them in a microwave for 5 minutes first.)

Stir in the brown sugar and continue to cook for another 7-10 minutes, stirring periodically, until onions are deep golden brown.  Remove from heat.

In a medium bowl, mix the cream cheese and mayonnaise.  Add the sour cream and then the remaining ingredients, including the warm caramelized onions.

Serve immediately.  Or, refrigerator for 30 minutes to meld flavors and serve as a cool dip.  Serve with pita chips.

Makes 10 servings

Source:  Eat More of What You Love - Marlene Koch

Cindy

Chicken Pizza with Balsamic Glaze

The first time I had this pizza was at Infusino's restaurant.  Unfortunately, they don't have it on their menu any longer.  So, I decided to make it myself.  This recipe is so quick and easy to make.

1 prepared pizza crust
1-2 TBS garlic-infused olive oil
1/2 cup low-fat Ricotta cheese
1 Roma tomato, thinly sliced
1/2 cup pre-cooked chicken, cut in small pieces
Balsamic Glaze*
5 fresh basil leaves, cut in thin pieces

Using a pastry brush, brush oil over top of crust.  Spread ricotta cheese over crust within 1/2 inch of the edge.  Arrange tomatoes on top of the ricotta cheese.  Sprinkle chicken over the tomatoes and drizzle with a little of the balsamic glaze. 

Bake at 425 for 10-15 minutes.  When done, sprinkle basil leaves over the top and drizzle with more of the balsamic glaze.

* I used Trader Joe's Balsamic Glaze.  You can make your own balsamic glaze by reducing balsamic vinegar over medium-low heat in a small sauce pan.  Stir often and watch it closely so it doesn't burn. 

Kimberly

Carrot Cake with Cream Cheese Frosting

My mom and I have been making this carrot cake for many, many years.  It is an absolute favorite in our family. 

4 eggs
2 cups sugar
3/4 cup vegetable oil
3 cups shredded carrots (approx. 1 lb.)
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 cups flour
1 cup chopped walnuts, optional

Preheat oven to 325 degrees.

Place the eggs and sugar in a mixing bowl and mix for a minute or two until well blended.  Add the oil and carrots.  Mix together.  Set aside.

In a separate bowl, mix together the remaining dry ingredients.  Add to the wet ingredients and mix well.

Pour into a greased 9x13 pan.  Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cream Cheese Frosting

9 TBS butter, softened
12 oz (1 1/2 pkgs) cream cheese, softened
3 3/4 to 4 1/2 cups powdered sugar
1 TBS vanilla

Mix at high speed until creamy.  Frost cake.

Refrigerate to prevent the frosting from getting too soft.

Janice

Buttermilk Chicken Marinade

My Dad was reading through my Penzeys Spices catalog and came across this recipe.  "Wow..this looks really good", he said.  Well, now I knew what to make for his Father's Day dinner.  Happy Father's Day Dad!  We love you.  This chicken tasted great.  It went really well with baked Mac and Cheese and corn on the cob.

3-4 lbs, bone-in chicken pieces (I used thighs)
3/4 cup buttermilk
2 cloves garlic, minced
1 TBS olive oil
2 tsp Kosher salt
1 tsp ground pepper
1 tsp dill weed
1/8 tsp crushed red pepper flakes

Mix all of the ingredients except the chicken in a gallon-size Ziploc bag.  Add the chicken pieces and coat well.  Refrigerate for 2-3 hours. 

Fire up your charcoal, making two banks of coals with an empty center.  Shake the chicken off as you pull it from the marinade.  Place the chicken in the middle of the grill, cooking over indirect heat.  Turn every 10 minutes.  Cook until done, roughly 30 to 60 minutes, depending on the size of the pieces.  If in doubt, use a meat thermometer - 165 degrees is the safe interior temperature for poultry.

Serve 4-6

Source:  Penzeys Spices - Summer 2012

Kimberly

Mac and Cheese

Very cheesy, very rich.  THE best baked macaroni and cheese I've ever eaten.  This is a great side dish to go with grilled chicken. 

Kosher salt
Vegetable oil
1 lb elbow macaroni or cavatappi
4 cups milk
6 TBS unsalted butter
1/2 cup flour
12 oz Gruyere, grated (4 cups) *I used 1 cup Swiss and 3 cups Monterey Jack
8 oz sharp white cheddar, grated (2 cups)
1 TBS kosher salt (use less if using table salt)
1/2 tsp black pepper
3/4 lb fresh tomatoes (4 small) * I used roasted Roma tomatoes
2 TBS butter
1 1/2 cups fresh white bread crumbs (7 slices, crusts removed)

Preheat oven to 375 degrees.

Drizzle oil into a large pot of boiling salted water.  Add the macaroni and cook according to the directions on the package, 6-8 minutes just until al dente.  Drain well.  Set aside.

Meanwhile, heat the milk in a small saucepan, but don't boil it.  Melt 6 TBS of butter in a large (4-quart) pot and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.  Remove from the heat and add the cheese, 1 TBS kosher salt (use less if using regular table salt) and pepper.  Add the cooked macaroni and stir well.

Pour into a 3-quart or 9x13 baking dish.

Slice the tomatoes and arrange on top.  Melt 2 TBS of butter and combine with the bread crumbs, and sprinkle on the top.

Bake for 35-40 minutes, or until the sauce is bubbly and the macaroni is slightly browned on the top.

**Gruyere can be very expensive.  That is why I substituted the Swiss and Monterey Jack.
When I re-heated my leftovers, I added just a little bit of milk before heating.

Source:  Ina Garten, Barefoot Contessa Family Style

Janice

Lemon Custard Pie

This is a quick and easy lemon pie.  You will surely love it!  Very refreshing on a warm summer day.

4 eggs
1 TBS vanilla
1 1/2 cups sugar
1 whole lemon, cut into 1 inch chunks, seeds removed (do not peel!)
1 stick butter

1 prepared pie crust (unbaked)

Blend the eggs, vanilla and sugar in a blender for about 30 seconds.  Add the lemon chunks.  Blend for about 2 minutes.  Cut the butter into chunks.  Add to the blender.  Put the blender on the Whip setting and whip for 10 minutes.  Pour filling into pie shell. 

Bake at 350 degrees for 40 minutes or until set.

Let pie come to room temperature then refrigerate. 

No meringue is needed. Top with a dollop of whip cream. 


Source:  Lois Bailey

Eileen

Curried Cashew Chicken Stir-Fry

As soon as I saw this recipe, I knew I had to make it.  It didn't disappoint.  I served this stir-fry over brown rice and made baked veggie egg rolls as a side.

1 lb boneless, skinless chicken breasts, cubed
2 tsp curry powder, divided
1/4 tsp salt, divided
1 TBS lemon juice
6 TBS low-sugar apricot preserves (I used Smucker's "Simply Fruit" preserves)
1/2 TBS corn starch (I added this to make the sauce a little thicker)
3 tsp canola oil, divided
1 clove garlic, minced
1 (15 oz) bag fresh sugar snap peas (or 4 cups)
2 medium carrots, peeled and cut into strips
1/2 medium red onion, cut into strips
1/2 red pepper, cut into strips (optional)
1/4 to 1/2 cup chopped cashews

Coat the chicken with 1 tsp curry powder and 1/8 tsp salt.  Set aside.

Mix together the remaining 1 tsp curry powder, 1/8 tsp salt, lemon juice, preserves, 3/4 cup water and corn starch in a small bowl and set aside.

Add 2 tsp canola oil to a large non-stick skillet and place over medium high heat.  Add the chicken and cook 4 to 5 minutes or until browned and almost cooked through.  Remove the chicken, cover and set aside.

Add the remaining teaspoon of oil and the garlic to the skillet.  Add the snap peas, carrots, red onion and red pepper, and stir fry for one minute.  Add 1/4 cup of water, cover, and steam for 3 minutes.  Return the chicken and sauce to the skillet, stir, and heat briefly while tossing the chicken and vegetables with the sauce.  Transfer the curried chicken to a serving dish, sprinkle with cashews, and serve.

Serves 4

Source:  Eat More of What You Love - Marlene Koch

Kimberly

Baked Ham with Mango Chutney Glaze

My family really enjoys this ham for Easter.  Leftovers are great in split pea or navy bean soup.

1 (14-16 lb) fully cooked spiral-cut ham
6 garlic cloves, peeled
3/4 cup mango chutney (I use Major Grey's chutney)
1/2 cup dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat oven to 350.

Place the ham on a heavy roasting pan.

Mince the garlic in the bowl of a food processor.  Add the chutney, mustard, brown sugar, orange zest and orange juice and process until smooth.  Heat ham according to directions.  When there are 45-60 minutes left of the cooking time, pour the glaze over the ham and bake until the glaze is well browned.  Serve hot or at room temperature.

Serves 20 with leftovers

Source:  Barefoot Contessa Parties! - Ina Garten

Kimberly

Noodle Kugel

I like to make this for Easter dinner and serve it as a side dish.  This is so good it can be served as a side dish or dessert.

1 (16 oz) pkg broad egg noodles
2 cups (16 oz) cottage cheese
1 pint sour cream
1 cup raisins
3 eggs, well beaten
1 stick (1/2 cup) butter
6 TBS brown sugar
1 tsp cinnamon
1 cup applesauce (I use natural, no sugar)

Cook noodles according to package directions; drain well.  Use half of the stick of butter to grease a 9 x 13 baking dish; melt the other half and add to the noodles in a large bowl.  Add the remaining ingredients to the bowl; mix well.  Pour into prepared baking dish and bake for 45 minutes at 375 or until top is golden brown. 

Makes 12-16 servings.

Source:  The Jews for Jesus Family Cookbook - Melissa Moskowitz

Kimberly

Orange Glazed Pork Chops (Pressure Cooker)

These were the most tender pork chops I have ever eaten.  The orange sauce is not too sweet, just right.

1 TBS vegetable oil
4 thick-cut pork chops, about 1 1/4 inch thick
Salt & pepper
1 cup chicken broth
1 tsp orange zest
1/4 tsp dried thyme
1/4 tsp onion powder
1/2 cup orange marmalade
2 TBS fresh orange juice
1 TBS apple cider vinegar
2 tsp soy sauce
1 tsp cornstarch

Heat oil in the pressure cooker (or large fry pan) on high until it sizzles.  Generously season the pork chops with salt and pepper and brown on each side.

Mix together the chicken broth, orange zest, thyme and onion powder; pour over the browned pork chops in the pressure cooker.  Securely lock the pressure cooker's lid.  Set for 20 minutes on high.

Let the pressure cooker's pressure release naturally for 10 minutes before quick releasing any remaining pressure.  Remove chops and let rest under foil.

Discard all cooking liquid.  Set the cooker to high or "brown" with lid off and whisk together the orange marmalade, orange juice, vinegar, soy sauce and cornstarch to create the glaze.  Let cook just until combined and simmering.  Toss pork chops in the glaze before serving.

Makes 4 servings

Source:  Great Food Fast - Bob Warden

Kimberly

Twice Baked-Potatoes

I made these potatoes for my niece, Susan.  She gave them her seal of approval.

8 baking potatoes, scrubbed clean
Canola oil
8 slices thick-cut bacon, fried
1/2 lb (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/2 tsp Lawry's seasoned salt
1/2 tsp black pepper
2 cups grated sharp cheddar cheese, divided
2 green onions, sliced

Preheat oven to 400.

With a paper towel, rub the outside of the potatoes with canola oil.  Place potatoes on a baking sheet and bake for 45 minutes, or until the potatoes are cooked inside and the skins are slightly crisp.  Turn the oven down to 300.

Dice the fried bacon into bits.  Combine the butter, sour cream, bacon, milk, seasoned salt and pepper into a large bowl.

While the potatoes are still hot, cut each in half lengthwise.  With a spoon, scrape out the insides into the bowl with the other ingredients.  Repeat until all the potatoes have been scraped.  Reserve the potato shells on a large baking sheet.

Use a potato masher to mix the ingredients together.  Stir in 1 cup of the grated cheese.  Slice the green onions and add to the potatoes.  Stir and adjust the seasoning as necessary.

Fill each potato half with the potato mixture and return to the baking sheet.  Top with the remaining 1 cup of cheese.  Bake for 10-15 minutes, until the cheese is melted and the potatoes are hot.

*These potatoes can be prepared up to 3 days in advance.  Store, unbaked, in the refrigerator.  Since they will be cold when you bake them, they will take about 25-30 minutes to get hot.

Source:  The Pioneer Woman Cooks - Ree Drummond

Makes 16 potato halves

Kimberly

Sesame Noodles with Chicken

This pasta is so good and it is good for you.  I gave my sister some of this pasta and she liked it so much, she ate some for breakfast!

1/2 lb uncooked whole-wheat spaghetti, or whole-wheat udon
1/2 cup scallions, green parts only, chopped
1/2 lb cooked skinless boneless chicken thighs, cut into strips
3 TBS rice vinegar
3 TBS low-sodium soy sauce
2 TBS hoisin sauce
1 TBS dark sesame oil
2 TBS balsamic vinegar
2 tsp chili sauce with garlic
1 1/2 tsp honey
1-2 TBS cilantro, fresh, finely chopped
2 tsp sesame seeds

Cook noodles according to package directions.  Remove 1/4 cup of the pasta cooking water; drain and rinse.

In a large bowl, combine noodles, scallions and chicken; toss gently but well.

In a cup, combine reserved cooking water, vinegars, soy sauce, hoisin sauce, oil, chili sauce and honey; stir well.

Pour vinegar mixture over noodles; toss gently but well to coat noodles.  Sprinkle with cilantro and sesame seeds.

I added steamed pea pods when I made this dish.  You could add shredded carrots or steamed broccoli.

Makes about 6 one-cup servings

Source:  Weight Watchers

Kimberly

Chocolate Eclair Dessert

D-E-L-I-C-I-O-U-S!   This is a great dessert to bring to a potluck, serve for a special occasion or just to eat any time!  Everyone enjoys this creamy treat...especially kids.



2 boxes Vanilla Instant Pudding

3 c. Milk

1 box Graham Crackers

1 (8 oz.) container Cool Whip

1 can Chocolate Fudge Frosting

Mix pudding with milk in bowl until smooth, fold in Cool Whip.  Line a 9x13 cake pan with graham crackers.  You may need to cut some crackers to completely fill the entire pan.  Spread pudding mix on top of graham crackers.  Layer more graham crackers on top of pudding mix.  Lightly heat frosting can in microwave for about 10 seconds or so.  Stir frosting til smooth.  Spread chocolate frosting on top of graham crackers.  Refrigerate overnight.

* If you wish, you may add another layer of graham crackers in the middle of the pudding.  I have made it both ways and prefer not to.

Eileen

Danish Puff

I received this recipe from a friend of mine when I worked at Walker Manufacturing many years ago.  It is a favorite to serve when you want something sweet yet not too heavy.  It is flaky and delicious!

Crust:
1/2 cup butter
1 cup flour
2 TBS water

Filling:
1/2 cup butter
1 cup water
2 tsp almond extract
1 cup flour
3 eggs

Frosting:
1 1/2 cup powdered sugar
2 TBS butter, softened
1 1/2 tsp vanilla
1-2 TBS warm water
Sliced almonds

Preheat oven to 350 degrees.

Crust:  Mix together the butter, flour and water and pat into two long strips 12x4 (or 12x3) on an ungreased cookie sheet.  Set aside.

Filling:  Boil together the butter and water.  Take off heat and add the almond extract and flour.   Stir together quickly and then add the eggs, one at a time.  Stir well.  Pat half of the mixture onto each crust, be sure to cover all the crust.

Bake at 350 degrees for 1 hour.  Let cool completely before frosting.

Frosting:
When cooled, mixed together the powdered sugar, butter, vanilla and water til smooth.  Frost each Danish Puff and sprinkle with sliced almonds.

Eileen

Tater Tot Casserole

I have making this casserole for years. It's a family favorite. 

2 lbs ground chuck, browned til just lightly pink.  Drain grease.
1 pkg dry onion soup mix
1 tsp sugar
1 16oz bag frozen French style green beans, thawed and drained
1 TBS Worcestershire sauce
2 cans cream of mushroom soup (or a combination of cream of mushroom, cream of chicken or cream of celery)
1 bag of frozen Tater Tots (about 72 pieces)

Preheat oven to 350 degrees.

Brown and drain the grease from the ground chuck.  Mix the browned meat, onion soup mix, sugar and thawed green beans together.  Pour into a 9x13 pan. 

Mix the Worcestershire sauce and soup together.  Spread over the top of the meat/bean mixture.  Top with rows of tater tots.

Bake at 350 degrees for 1 hour (or until tater tots are a deep golden brown).

Eileen

Sweet Corn Cake

Remember the Sweet Corn Cake served at Chi-Chi Restaurants?  Delicious!

1 cup butter, softened
2/3 cup masa harina (see note below)
1/2 cup water
3 cups frozen corn, thawed
1/2 cup cornmeal
2/3 cup white sugar
4 TBS heavy whipping cream
1/2 tsp salt
1 1/2 tsp baking powder

In a medium bowl, beat butter until it is creamy.  Add the masa harina and water and beat until well mixed.

Using a food processor, pulse the thawed corn several times but leave a little chunky.  Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt and baking powder.  Add to corn flour mixture and stir to combine.  Pour batter into an ungreased 11x7 inch baking pan.  Smooth batter and cover with aluminum foil.  Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

Bake in a preheated 350 degree oven for 50-60 minutes.  Allow to cool for 10 minutes.  Use an ice cream scoop for easy removal from pan.

* Masa harina is a Mexican corn flour that can be found in the baking isle or in the ethnic isle of the grocery store.  If you do not have masa harina, I am sure regular flour would be fine, too.

Serves 6

Source:  allrecipes.com

Janice

Knock-Off of Harry & David's Onion and Pepper Relish

I like to mix this relish with cream cheese to make a dip.  Delicious!

4 cans (14.5 oz each) diced tomatoes, well drained
2 large onions, finely chopped
2 red bell peppers, finely chopped
5 jalapeno peppers, seeded and diced
1 tsp red pepper flakes
2 tsp grated lemon peel
2 teaspoons salt
1 cup white vinegar
4 cups sugar
3 boxes pectin

Combine drained tomatoes, onion, red pepper, jalapenos, pepper flakes, lemon peel, salt and vinegar in large sauce pan. Bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes.

Add sugar and stir until dissolved. Add pectin and stir until dissolved. Return to a boil, then reduce heat and simmer an additional 20 minutes. Let sit until cool - mixture will continue to cook and will thicken as it cools.

Freeze in small amounts and thaw as needed.

Makes approx. 12 (8-oz) containers

Kimberly

Chilaquiles

Janice and I had chilaquiles for the first time when we were on vacation in Mexico several years ago.  It has been one of our favorite Mexican dishes ever since.

2 TBS canola oil
1 1/2 cups onion, chopped
3 cups shredded cooked chicken, turkey or beef
1 (10 oz) can diced tomatoes with green chilies
1 (4 oz) can diced green chilies
1 can black beans, drained and rinsed
1 (16 oz) jar chunky salsa
salt & pepper
5 cups tortilla chips, broken in pieces
1 1/2 cups shredded Mexican-blend cheese
1/4 cup fresh cilantro, chopped
1 cup sour cream

Preheat oven to 400.  In a large oven-safe skillet, heat oil over medium-high heat.  Add onion; cook until soft.  Add chicken, un-drained diced tomatoes, un-drained chilies and drained black bean; cook and stir about 2 minutes or until heated through.  Stir in salsa; heat for 2 minutes more.  Season to taste with salt and pepper.  Stir in tortilla chips and one cup of the cheese.

Bake, uncovered, in preheated oven for 15 minutes.  Add remaining 1/2 cup cheese and bake for an additional 5 minutes.  Remove from oven and sprinkle with cilantro.  Serve with sour cream.

Source:  Sandra Lee

Serves 4-6

Kimberly

Pull Apart Apple Ring

I have been making this recipe for many years.  It is a sticky yummy bite of goodness!

When the original recipe came out back in the 1980's, it called for Hungry Jack Biscuits.  However, I can no longer find those in my grocery store.  Also, it is sometimes difficult to find the Grand Junior Biscuits.  I have noted the variations in my recipe below.
  

1/2 cup apple jelly
1/4 cup chopped walnuts or pecans
3/4 cup firmly packed brown sugar
1 tsp cinnamon
1 large apple, peeled
2 - 16.4 oz cans Pillsbury Grands Original Flaky Biscuits (8 biscuits in each can).You will only need a total of 10 biscuits OR you may use 2 - 12-oz cans Pillsbury Grands Junior Golden Layers refrigerated biscuits (10 biscuits per can)  You will need all 20 biscuits.
6TBS melted butter  

Heat oven to 350°F. Grease 12-cup tube cake pan. Spoon apple jelly evenly over bottom of greased pan; sprinkle with nuts.

In small bowl, combine brown sugar and cinnamon; set aside. Cut apple into quarters; remove core. Slice each quarter into 5 slices. 

Separate dough into 20 biscuits (If you use the Original Grands Biscuits, you will need to cut 10 biscuits in 1/2.  If you use the Grands Juniors, you do not have to cut them in 1/2, just use all 20 biscuits); flatten each slightly.

Wrap 1 biscuit around each apple slice; pinch edges to seal and completely cover apple slice. Dip each in butter; roll in brown sugar-cinnamon mixture.

Stand biscuits on end in greased pan. Drizzle with any remaining butter; sprinkle with any remaining brown sugar-cinnamon mixture.

Bake at 350°F. for 30 to 40 minutes or until golden brown. Cool upright in pan 8 minutes; invert onto serving plate. Spoon any additional topping over baked ring. Serve warm.

Source:  Pillsbury - Simply from Scratch

Janice

Oatmeal Lemon Creme Bars

I was looking for an easy quick dessert that didn't make a large pan.  This was perfect.  Delicious, too! 

1 1/2 cups cold butter (1 stick)
1 pouch (1lb 1.5 oz) Betty Crocker Oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tsp lemon zest
1/4 cup lemon juice (about 2 lemons)

Preheat oven to 350 degrees.  Spray the bottom and sides of an 8 x 8 pan with non-stick spray.

In a large bowl cut the cold butter into the cookie mix using a fork or pastry blender.

Stir in the egg until the mixture is crumbly.

Press half of the dough into the bottom of the greased pan and bake for 15 minutes.

In a small bowl, stir the sweetened condensed milk, lemon zest and lemon juice until thick.

Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.

Bake another 25 minutes or until the top is golden brown.  Let cool and refrigerate for 30 minutes or until set.  Cut into bars and store in refrigerator.


Source: www.BettyCrocker.com

Janice

Spaghetti Sauce and Meatballs

I made these meatballs and sauce for meatball bombers.  I don't think I will ever buy a jar of spaghetti sauce ever again.  This was so easy and delicious!  I doubled the sauce recipe so I could freeze some for later.  I didn't have to double the meatballs because it made plenty.

Sauce:
3/4 cup chopped onion
1 TBS olive oil
2 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 cup chicken broth
2 tsp balsamic vinegar
1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Meatballs:
4 slices white bread, torn into pieces
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp dried basil
1 tsp dried parsley flakes
1/2 tsp salt
1 pound lean ground beef or ground chuck
2 tsp olive oil

In a large saucepan, cook onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 40-50 minutes.

Meanwhile, in a small bowl, soak bread in water for 5 minutes.  Squeeze out excess liquid.  In a large bowl, combine the eggs, Parmesan, garlic, basil, parsley, salt and bread.  Crumble beef over mixture and mix well.  (go ahead and use your hands)  Shape into 1 to 1 1/2  inch balls.  Because I was making the meatballs for bombers, I made them about 1 1/2 inches (the meatballs will shrink a little when cooked).  I used a large Pampered Chef scoop (about 3 TBS) and made 20 meatballs. 

In a large nonstick skillet, add 2 tsp of oil.  Brown the meatballs in batches over medium heat. Continue to turn the meatballs so they are browned completely.  Be gentle as the meatballs are very tender.

Remove the meatballs from the skillet.  Drain the fat.  Return meatballs to the skillet.  Cover with the sauce.  Return to a boil.  Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.  Gently, stir occasionally.  You may need to add a little water if the sauce gets too thick.   However, make sure you don't break up the meatballs.   If all of your sauce does not fit in the skillet with the meatballs, just simmer the remaining sauce in the other saucepan.  (The original recipe said to add the meatballs to the pot of sauce.  However, I modified the recipe and simmered some sauce separately with the meatballs because the meatballs were so tender and I didn't want them to fall apart in a large pot of sauce.)  

You may serve over the top of pasta or serve on toasted bomber buns as I did.  Sprinkle meatballs bombers with shredded Mozzarella cheese.

Source:  Light And Tasty - June/July 2006 (revised)

Janice

Bunny Butt Cake

My Mom and I have been making a bunny cake for years.  However, when I saw this Bunny Butt Cake I thought it was so adorable I just had to make it!   



1 box Betty Crocker SuperMoist cake mix (I used Dark Chocolate)
Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker Rich and Creamy vanilla frosting
(I used Betty Crocker Home-Style Fluffy White Frosting - 7.2 oz box.  This frosting is a sticky marshmallow-type frosting similar to the traditional '7 Minute Frosting') 

1-2 large marshmallows, cut in half

3 cups shredded coconout
Green food color

4 strawberry or cherry stretchy and tangy taffy candies (I used Laffy Taffy)

2-4 rolls Betty Crocker Fruit Roll-Ups punch berry chewy fruit snack (punch berry is orange)

Chocolate wafer cookies, crushed (I used chocolate Teddy Graham Cookies)

Green colored sour candies, separated into strips (I used Rips)

Pink construction paper

Preheat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 (I made 4) muffin cups in regular-size muffin pan (see note below).

Make cake batter as directed on box. Pour cake batter in 3 (or 4) muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.

Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.

Place bowl cake on platter cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. (I needed to use two halves per foot) Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.

Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles (I made 4 rectangles). Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.  Sprinkle crushed cookies (dirt) around and on the bunny’s feet.

Cut fringe in the green sour candies.  Place the green candies at the edge of the fruit roll-ups and roll them up together to form a carrot.  Cut ears from construction paper; insert into cake. Remember to remove toothpicks before serving. Store loosely covered.

 

 

    

(this picture is before I added the 2nd marshmallow to the feet)

Note: I know the bunny’s head is supposed to be in the ground, however, I made 4 cupcakes because the poor bunny didn’t have a head at all.  I cut the cupcake in half and placed the halves side-by-side to make it look like the top of his head.  Also…I needed something to attach the ears to! 

The only fruit roll-ups I could find had printed jokes on them.  To remove the black print, I dipped paper towel in vanilla extract and rubbed gently in a circular motion.

To make the pink pads on the bunny's feet, I put the unwrapped pieces of Laffy Taffy onto waxed paper and microwaved for about 4 seconds.  Then I placed the candy between waxed paper and rolled with a rolling pin.  To cut out the 6 small circles, I used the cap from a vanilla extract bottle.  However, I still had to trim them down to make them a bit smaller.

Source:  Betty Crocker

Janice

Crockpot Chicken Stroganoff

An easy dish your whole family will enjoy.     

6 boneless, skinless chicken breasts (3 to 4 lbs), cut into 2 inch pieces
3 tablespoons melted butter 
1 packet dry Italian salad dressing mix or Ranch dressing mix
1/2 teaspoon black pepper
1/2 tsp paprika
1/2 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
1 TBS parsley
1 lb fresh mushrooms, sliced
1/2 cup dry white wine or chicken stock
1/2 cup milk
2 cans cream of chicken soup
1 16 ounce container sour cream

Cooked egg noodles
2 to 4 tablespoons chopped flat leaf parsley

Place chicken breasts in bottom of large slow cooker that has been sprayed with cooking spray. Toss chicken with butter, spices and dressing mix. Add sliced mushrooms.  In a bowl whisk together wine (or stock), milk, soup, and sour cream until smooth. Pour over chicken and toss to coat. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

About a half hour before stroganoff is done cooking, mix together 1/2 cup water and 1/4 cup flour.  Mix until the flour is dissolved into the water.  Add to crockpot.  Stir well.  This will thicken the stroganoff to make more of a gravy. 

Serve over noodles with parsley on top.
 

Makes 8 servings

Source:  Cooking with Amy - Channel 11

www.fox11online.com

 

Eileen

English Muffin Bread

I have been making this bread for years.  It's so much better than the store-bought English Muffins. However, this bread must be toasted as cold un-toasted English Muffins are not very flavorful.

While toast is warm, spread with butter and some strawberry jam...delish!

6 cups flour (divided: 3 cups and 3 cups)
2 pkgs Active Dry Yeast
1 TBS sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water

Cornmeal for dusting on top of bread

Combine 3 cups flour, yeast, sugar, salt and soda.  Mix well.
Heat milk and water until warm.  Add to dry mixture.  Using a mixer, beat well.
Stir in the remaining 3 cups flour to make a stiff batter.  (It will be very stiff).

Grease two 8x4 inch loaf pans.  Spoon the bread batter into the pans.   (Instead of a spoon, I use my hands.  First, I spray my hands with cooking spray as this is very sticky.)

Sprinkle tops of bread lightly with cornmeal.  Cover bread with a kitchen towel or plastic wrap lightly sprayed with cooking spray (Pam).  Let raise for 45 minutes.   

Bake at 400 degrees for 25 minutes.  Remove from pans immediately and let cool.

Janice

Dark Chocolate Peanut-Butter Bars

These bars are great when you want something different than the usual Rice Krispie bars.  The salty pretzels and the sweet chocolate and peanut butter are a great combination.

4 TBS unsalted butter
6 cups mini marshmallows
1 1/2 cups (12 oz) crunchy peanut butter
6 cups Rice Krispies
2 cups mini pretzels or pretzel sticks, broken into pieces
1 cup (8 oz) dark chocolate, chopped (or chocolate chips)

1/2 cup honey

1/2 cup corn syrup

Line a 9x3 baking dish with parchment and coat with nonstick cooking spray.

Melt butter in a large pot over medium-high heat. Add marshmallows and peanut butter to pot and cook, stirring occasionally, until mixture is melted and beginning to bubble, about 3 minutes.

Remove pot from heat.  Stir in remaining ingredients until well combined. Transfer to prepared baking dish and smooth top using a spatula. Do not press into pan too hard. Cool to room temperature.

Use parchment to lift bars from baking dish. Transfer to cutting board and cut into squares to serve.

Source:  http://blog.madhungry.com/

Eileen