Pretzel Turtles

These are super easy and really yummy! I made about 300 of them this week for gifts.

Rectangular pretzels
Bag of Rolos
Pecan halves
White chocolate (for drizzling on top)

Preheat oven to 300. Place pretzels in a single layer on a parchment paper lined cookie sheet. Put one Rolo candy on top of each pretzel. Place in the oven for 4 minutes. Remove from oven and gently press one pecan half into each piece of candy. Drizzle with melted white chocolate.

Recipe Source: www.allrecipes.com

Caramel Apple Cake

This recipe is actually called Fresh Apple Cake, but it has a yummy caramel sauce that makes Caramel Apple Cake a more fitting name. I always bake the cake in a bundt pan, let it cool for a while in the pan, then put on a cake plate before pouring the caramel sauce over the top. The recipe actually says that you pour the topping over the cake THEN remove it from the pan so the sauce soaks into the bottom of the cake. I believe my sister has done it that way (which makes a really moist cake) then has extra caramel sauce to pour over the top. That was really yummy! I just think the caramel sauce on the top of the cake is visually appealing.

Cake:

1 cup oil

2 cups sugar

2 eggs

2 ¼ cups flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

3 cups apples, peeled and chopped

1 cup nuts, chopped

1 tsp vanilla

Caramel Sauce:

1 stick butter or margarine

1 cup brown sugar

¼ cup evaporated milk

Combine oil and sugar. Add eggs and beat well. Stir dry ingredients into mixture and mix well. Stir in apples, nuts, and vanilla. Blend well. Bake in greased and floured tube pan at 350 for 1 ½ hours. Makes a large cake that freezes well.

Blend sauce ingredients in a saucepan. Boil for 2 minutes. Pour over cake while hot. Let sauce soak into cake while pouring. Remove from pan when cool.

Chicken Encilada Stuffed Shells

Elizabeth gave me the idea for this dinner and then that evening I saw a recipe online for it. I adjusted the recipe to our taste. It was a fun new twist on pasta and enchiladas!

1 box Uncooked Jumbo Pasta Shells (about 15)
1 pound baked chicken breasts (2 to 3), Shredded
5 oz enchilada sauce
1 small can refried beans, divided
1/2 envelope taco seasoning, (1/2 of the 1-oz package)
1 cup shredded cheddar cheese

Preheat oven to 350°F.

Cook pasta according to package directions; drain and rinse in cold water.

In a medium bowl, add shredded chicken, enchilada sauce, 1/4 cup of the refried beans, and taco seasoning. Stir together until well blended, set aside.

Fill shells with a spoonful of refried beans and then top with chicken mixture. Place in an 11-inch x 7-inch baking dish coated with cooking spray.

Cover and bake for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Recipe Source: www.tastykitchen.com

Glazed Meatloaf

This is Nate's favorite meatloaf.

Glaze:
1 cup ketchup
1/4 cup packed brown sugar
2 1/2 tablespoons cider vinegar
1/2 teaspoon Tobasco sauce

Meatloaf:
2 teaspoons vegetable or canola oil
1 onion, chopped fine
2 garlic cloves, minced
2/3 cup crushed saltine crackers (about 17 crackers)
1/3 cup milk (not skim)
1 pound 90% lean ground beef
1 pound ground pork or turkey
2 large eggs plus 1 large yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup finely chopped fresh parsley
1 teaspoon salt
3/4 teaspoon pepper

Whisk all the ingredients for the glaze in a small saucepan until the sugar dissolves. Reserve 1/4 cup glaze mixture in a small bowl and simmer the remaining glaze over medium heat until it is slightly thickened, about 5 minutes. Cover and keep warm.

Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray. Heat oil in a nonstick skillet over medium heat until shimmering. Cook the onion until godlen, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a large bowl.

Process the saltines and milk in a food processor until smooth. Add the beef and pork and pulse until well combined, about ten 1-second pulses. (You can also do this process by hand, although the beef and saltine mixture won’t be as well mixed.) Transfer the meat mixture to the bowl with the cooled onion mixture. Add the eggs and yolk, mustard, Worcestershire sauce, thyme, parsley, 1 teaspoon salt and 3/4 teaspoon pepper to the bowl and mix with your hands until combined.

Adjust the oven racks to the upper (about 4-inches away from broiler elements) and middle positions and heat the broiler. Transfer the meat mixture to the prepared baking sheet and shape it into a 9- by 5-inch loaf. Broil on the upper rack until well browned, about 5 minutes. Brush 2 tablespoons of the reserved, uncooked glaze over the top and sides of the loaf and then return to the oven and broil for another 2 minutes.

Transfer the meatloaf to the middle rack and brush with the remaining uncooked glaze. Change the oven temperature to bake at 350 degrees and bake the meatloaf for 40 to 45 minutes, until cooked through. Transfer the meatloaf to a cutting board and tent with foil. Let it rest for 20 minutes. Slice and serve, passing the cooked glaze at the table.

Recipe Source: Cook's Country

Chicken with Forty Cloves of Garlic

Even Nate, who generally stays away from garlic, loves this. Since the garlic is roasted in the pan then cooks in the sauce for 30 minutes, it comes out very mellow. To save my sanity, I buy the garlic that's already peeled.

3 whole heads of garlic, about 40 cloves

3 1/2 pounds chicken breasts, skin on (cut in half if large)

Kosher salt

Freshly ground black pepper

1 TB unsalted buter

2 TB olive oil

3 TB Cognac, divided

1 1/2 cups dry white wine

1 TB fresh thyme leaves

2 TB all purpose flour

2 TB heavy cream

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes per side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat starts to burn, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.

Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5-10 minutes, turning often, until evenly browned. Add 2 TB of the Cognac and the wine, return to a boill, and scrape the brown bits from the bottom of the pan.

Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper to taste; it should be very flavorful because the chicken can tend to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Recipe Source: Ina Garten (http://www.foodtv.com/)

Coconut Layer Cake

I don't consider myself a coconut person. Nate saw this cake on one of my cooking shows and said that he wanted THAT cake for his birthday so of course that's what I made. I can count on one hand the number of times I've made a cake and frosting from scratch and I've never been too excited about the results. This cake was so delicious. I will use less frosting next time--it was a little too much, even for me.

*The recipe calls for cream of coconut--this is NOT coconut milk. It is used to make Pina Coladas and is therefore found in the liquor aisle near the rum and Pina Colada mixes.


Cake
2 1/4 cups cake flour, plus extra for the pans
3/4 cup cream of coconut*
5 large egg whites plus 1 large egg, room temperature
1/4 cup water
1 tsp coconut extract
1 tsp vanilla extract
1 cup granulated sugar
1 TB baking powder
3/4 tsp table salt
12 TB (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

Frosting
2 TB heavy cream
1 tsp coconut extract
1 tsp vanilla extract
Pinch table salt
16 TB (2 sticks) unsalted butter, cut into chunks and softened
1/4 cup cream of coconut
3 cups powdered sugar
2 cups sweetened shredded coconut, toasted (at 350 for about 10 minutes stirring often)

FOR THE CAKE:
Adjust an oven rack to the middle position and heat oven to 325 degrees. Grease and flour two 9-inch cake pans, then line the bottoms with parchment paper.

Whisk the cream of coconut, egg whites, egg, water, and extracts together in a medium bowl.

In a stand mixer fitted with the paddle attachment, mix the flour, granulated sugar, baking powder, and salt on low speed until combined, about 30 seconds. Increase the speed to medium and beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, about 1 minute.

Beat in all but 1/2 cup of the cream of coconut mixture, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, about 1 minute. Reduce the mixer speed to low and slowly beat in the remaining cream of coconut mixture until the batter is combined, about 30 seconds.

Scrape the batter into the prepared pans, smooth the tops, and lightly tap the pans against the countertop 2-3 times to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 30-35 minutes, rotating the pans halfway through the baking time.

Cool the cakes in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment, flip the cakes right side up, and cool completely before frosting, about 2 hours.

FOR THE FROSTING:
In a small bowl, stir the cream, extracts, and salt together. In a stand mixer fitted with the paddle attachment, beat the butter and cream of coconut together on medium-high speed until smooth, about 20 seconds. Reduce the mixer speed to medium-low and gradually beat in the powdered sugar, then continue to beat until smooth, about 2 minutes. Beat in the cream mixture. Increase the mixer speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes.

To frost, place one of the cake layers on a platter. Spread 1 cup of the frosting over the cake, right to the edges. Place the other cake layer on top and press lightly. Frost the cake with the reamining frosting. Press the toasted coconut into the sides of the cake and sprinkle it over the top. Transfer cake to cake stand and serve.

Recipe Source: Cook's Illustrated

Baked Ravioli

More of an idea than a recipe. This got rave reviews from Grant--he couldn't get enough. Putting dinner together doesn't get much easier than this. I used a combination of vodka sauce and marinara sauce to cut the acidity.

1 bag (25 oz) frozen ravioli
1 jar (26 oz) marinara sauce
2 cups shredded mozzarella cheese
Parmesan cheese

Heat oven to 400. Spray bottom and sides of a 9x13 baking dish with cooking spray.

Spread 3/4 cup of the pasta sauce in the baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining sauce and half of the mozzarella. Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese over the top.

Cover with foil and bake for 30 minutes. Remove foil; bake uncovered for 10-15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Recipe Source: http://www.tastykitchen.com/

Bran Muffins

We love muffins for breakfast, but I never plan enough time in the morning to make them happen. The idea behind this muffin recipe is that you can whip up a large batch of muffin batter, keep it in the fridge, then make just a few muffins each morning. Even I can do that! The batter, when kept in a air-tight container in the fridge, will last about 30 days. I was thinking they would taste great with blueberries in them, but I haven't tried it yet.

4 cups bran flakes cereal
2 cups Grape Nuts cereal
2 cups boiling water
1 quart (4 cups) buttermilk
8 TB (1/2 cup) butter, melted
1/2 cup applesauce
2 cups sugar
4 large eggs
1 tsp pure vanilla extract
5 cups wheat flour
4 tsp baking soda
1 tsp salt

In a large bowl, place the bran flakes and the Grape Nuts. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs, and vanilla. Mix well. Add the flour, baking soda, and salt. Mix well to combine all the ingredients together.
To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

The batter can be covered well and kept in the refrigerator for up to 30 days.

Makes 48 muffins
2 WW pts per muffin

Recipe Source: http://www.melskitchencafe.com/

Chicken Marsala Casserole

I love Chicken Marsala and this was a new twist on it that turned out to be really yummy. All three of us loved it. We thought it could have used some salt, so add it to taste.

2 tsp olive oil
2 tsp butter
8 ounces crimini muchrooms (baby portabellas), sliced
1 bulb shallot, diced
1/4 tsp dried thyme
3/4 tsp dried parsley, divided
1 pinch ground black pepper
1/4 cup chicken broth
1/4 cup Marsala wine
1 can (10 oz) Cream of Chicken and Mushroom Soup
3 TB Parmesan cheese, divided
2 cups cooked, diced chicken
2 TB Panko bread crumbs

Preheat oven to 350.

Place a medium-sized saute pan over medium heat. Once hot, add the olive oil and butter to the pan. When they've melted together, add the mushrooms, shallot, thyme, 1/4 tsp parsley, and a pinch of black pepper. Allow to cook until the mushrooms have given off their juices and the shallots are translucent. Deglaze the pan with the chicken broth and transfer to a medium bowl. Add the marsala, soup, 2 tablespoons of parmesan cheese, and the diced chicken to the bowl and stir to combine. Pour mixture into a 1-quart casserole dish. Combine the remainin 1 tablespoon of parmesan cheese, panko, and remaining 1/2 teaspoon of parsley and sprinkle over the top.

Cover with foil and bake for 30 minutes, or until bubbly. Remove foil and broil for about 5 minutes, or until the top is golden brown.

Makes 6 modest servings
4 WW pts per serving

Recipe Source: www.tastykitchen.com

Zucchini and Dill Soup

I got this recipe from Bon Apetit Magazine back in 1998. I chose it because it looked good, not because it was good for me. However, it's a great recipe for Weight Watchers with only 1 point per serving. It's really yummy and a great way to eat veggies for those of us who aren't huge fans. We use reduced-fat sour cream for the topping, but you can use whatever you like. If you prefer a little creamier soup, you can stir the sour cream into the soup instead of putting it on top. The fresh dill is not an option--it makes a world of difference.
2 TB butter
5 zucchini (about 1 1/4 pounds), thinly sliced
1 large onion, chopped
2 garlic cloves, chopped
1 TB chopped fresh dill
4 cups canned chicken broth

Sour cream
Additional chopped fresh dill

Melt butter in a large pot over medium-high heat. Add next 4 ingredients and saute until tender, about 10 minutes. Add broth and bring soup to a boil. Reduce heat and simmer for 10 minutes.

Puree soup with immersion blender (or work in batches and puree in the blender). Season with salt and pepper. Ladle into bowls and top with a dollop of sour cream. Sprinkle with fresh dill.

Recipe Source: Bon Apetit Magazine

Enchilada Chicken

So, I started Weight Watchers this week. I'm going to work on finding lighter recipes for a while.

This one is from one of the Biggest Loser cookbooks. It was fast and easy.

4 (4-oz) trimmed boneless, skinless chicken breasts
2 tsp taco seasoning or Southwest seasoning
4 TB mild, medium, or hot enchilada sauce
Olive oil spray
2 ounces (1 cup) finely shredded light cheddar cheese
2 TB finely chopped fresh cilantro

Preheat the oven to 350.

Season each chicken breast evenly on all sides with the seasoning.

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1-2 minutes per side, or just until the chicken in golden brown on the outside.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by one-fourth of the cheese, and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4-6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Makes 4 Servings
3 WW pts per serving
Recipe Source: Biggest Loser Cookbook

Country Chicken

We've been through a few stuffing-topped chicken recipes, and this was our favorite. It's super easy, too.

4 boneless, skinless chicken breasts
Salt and pepper
4 slices Swiss Cheese
1 can (10.75 oz. can) Cream of Chicken soup
1/4 cup white wine
1 cup stuffing mix--Herb or Chicken
2 TB melted butter

Preheat oven to 350.

Butter a 9x13 inch pan. Place chicken in the prepared pan and season lightly with salt and pepper. Layer the cheese slices on top.

Place the soup and wine in a bowl and mix together. Pour over the cheese. Sprinkle the stuffing mix on top and drizzle with melted butter. Bake for 45 minutes.

Recipe Source: www.tastykitchen.com

Baked Eggs

I stole this recipe from a friend who made it for a special occasion breakfast. The eggs were rich and wonderful.


















1 TB butter
6 large eggs
1 tsp freshly ground black pepper
3/4 tsp salt
2 TB whipping cream

Prehat oven to 350.

Coat each of 6 ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with salt and pepper; spoon 1 teaspoon cream over each egg. Place ramekins in a 9x13" baking dish. Add hot water to pan to a depth of 1 1/4 inches. Bake at 350 for 25 minutes or until eggs are set to desired consistency.

Recipe Source: Sunset Magazine

Mexican Lasagna

This is not fancy, but it was tasty. It makes a lot of food, so I thought about cutting the recipe in half next time--but the leftovers were yummy for lunch so I think I'll keep it as is. I used ground turkey instead of ground chicken since my grocery store doesn't carry it. Also, I forgot to add the green onions but Nate thought he liked it just as well without. I couldn't find spinach tortillas, so I just used normal flour ones. The recipe didn't specify how to layer the tortillas, so I didn't end up using all of them. I probably should have used them all...it's up to you.

3 TB olive oil
2 pounds ground chicken breast
2 TB chili powder
2 tsp ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce (I used Taco Bell mild taco sauce)
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded cheddar cheese (or pepper jack)
2 scallions, finely chopped

Preheat the oven to 425.

Preheat a large skillet over medium high heat. Add 2 tablespoons olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce, black beans, and corn. Heat the mixture through, 2-3 minutes then season with salt to taste.

Coat a shallow baking dish (9x13) with remaining olive oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat, then tortillas, then cheese. Repeat: Meat, tortillas, cheese again. Bake lasagna 12-15 minutes until cheese is brown and bubbly. Top with scallions and serve.

Recipe Source: http://www.foodtv.com/

Buttermilk Syrup

This is a nice alternative to your usual maple syrup. It's smooth, yummy, and rather rich. I will say this for it: No matter what other syrup options I make Nate wants only maple syrup with his pancakes, but when he tasted this syrup he decided he'd make an exception.

½ cup butter

1 cup sugar

½ cup buttermilk

1 TB Karo Syrup

1 tsp baking soda

1 tsp vanilla

In a large pot, combine butter, sugar, buttermilk, and Karo syrup. Bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot! Set aside to thicken while stirring occasionallly. Pour over waffles, pancakes, or French toast.

Recipe Source: www.tastykitchen.com

Meatloaf Muffins with BBQ Sauce

I substituted ground turkey for the ground beef and omitted the green pepper. We had mashed potatoes on the side and that helped cut the richness of the meatloaf. Next time I'll cut the recipe in half as it made about 15 muffins--way too much food for our little family.

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 TB grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky BBQ sauce
1/2 cup tomato salsa
1 TB Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Preheat oven to 450.

Place beef in a big bowl. Put onion and celery into a food processor and pulse to finely chop. Add to meat bowl. Add egg beaten with milk, bread crumbs, and grill seasoning. In a separate bowl, mix together the smoky BBQ sauce, salse, and Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2 cup each) with oil. Use an ice cream scoop to help you fill meat into each tin. Top each meatloaf with a spoonful of extra sauce. Bake about 20 minutes.

Recipe Source: Rachael Ray (www.foodtv.com)

Onion Sour Cream Chicken

Seems as though I like anything with Lipton's Onion Soup Mix. This makes a really savory sauce and tastes great served with egg noodles. I use boneless, skinless chicken tenders or breasts.

4 pounds chicken, cut up
1 package onion soup mix
2 TB butter
1/2 cup sour cream

Melt butter and spread 1/2 on the bottom of a baking dish. Sprinkle 1/2 of the soup mix on the bottom of the pan and place chicken on top. Brush chicken with remaining butter and put the rest of the soup mix on the chicken. Seal the pan with foil and bake at 350 for 1 hour (for bone-in chicken--adjust if using boneless). Remove chicken to a plate. Pour drippings into a sauce pan and add the sour cream. Heat--but to not boil--then pour over the chicken to serve.

Crustless Custard Pie

I love custard pie, but I'm totally talentless in the crust department. This pie forms a crust in the oven. It's super easy and really yummy. The original recipe called for an optional addition of 1 1/2 cups of flaked coconut that is to be added right before pouring into the pie pan (not to be put into the blender with the other ingredients). Maybe I'll try it next time. I thought it was in need of nutmeg, so I added it.

1/2 cup flour
1/2 cup sugar
1/4 cup butter, melted
2 cups milk
4 whole eggs
1/4 tsp salt
1 TB vanilla
Nutmeg, optional

Combine all ingredients (except nutmeg or coconut) in the blender for 10 seconds. Pour into a buttered deep dish pie plate. Sprinkle with nutmeg.

Bake at 350 degrees for 40 minutes. Cool, then refrigerate.

Recipe Source: www.tastykitchen.com

Honey Curried Chicken

This is an old favorite that works in a pinch since I always have the ingredients in the pantry. For almost all chicken dishes I use boneless, skinless chicken tenders instead of breasts since they thaw much more quickly and cook really evenly. The cook time using tenders is about 20-25 minutes.

3 pounds chicken pieces
1/4 cup melted butter
1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry powder

Place chicken in a shallow baking dish, skin up. Combine remaining ingredients; pour over chicken. Bake uncovered at 350 until cooked through. Serve with white rice.

Recipe Source: Kari Roller

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

This was a big hit--really yummy. The original recipe called for hot Italian sausage (but I prefer sweet) and two 8 ounce packages of frozen artichoke hearts (but I was too cheap to pay $10 for the frozen ones and used the one can I had in the pantry. Oh, and it called for 1/4 cup chopped Italian parsely to be added with the basil, but I didn't have it and didn't want to admit I forgot to buy it so I pretended it didn't call for it.

3/4 cup drained oil-packed sun-dried tomatoes, sliced--2 TB oil reserved
1 lb sweet Italian sausage, casings removed
8 ounce can artichoke hearts, chopped
2 large cloves garlic
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup Parmesan, plus additional for garnish
1/3 cup chopped fresh basil
8 oz fresh mozzarella, drained and cubed
Salt and freshly ground pepper

Heat the reserved oil from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-sized pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring the large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, and basil to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Easy Sticky Buns

These couldn't be easier--even for the baking impaired like me. They are very sweet, so a strong cup of coffee along the side is perfect.












12 pieces frozen dinner roll dough (I used Bridgeford white rolls--not the dinner rolls)
1/4 cup butter, slivered
3/4 cup lightly packed brown sugar (light or dark)
1 cup chopped pecans
1 package (4 oz) Cook & Serve Vanilla Pudding Mix (Cook & Serve is very important)

Grease a 9x13 baking dish. Place the dinner rolls eaqually spaced in the dish. Sprinkle the remaining ingredients on top and around the rolls. Place in a COLD oven overnight and forget about them!

In the morning, turn on the oven to 350 and set the timer for 20 minutes--no preheating necessary. When done, invert on a plate and enjoy!

Eclair Cake

This is one of Nate's favorite desserts. It doesn't look that special from the list of ingredients, but when put together it tastes like an eclair.

1 1-pound box graham crackers
2 small packages instant vanilla pudding
3 1/2 cups milk
1 (9 oz.) container Cool Whip

Grease a 9x13-inch pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 of the pudding over the crackers. Place a second layer of crackers; add the rest of the pudding. Cover with a final layer of crackers. Frost and refrigerate.

Frosting
2 oz melted unsweetened chocolate
2 tsp light corn syrup
2 tsp vanilla
3 TB butter, softened
1 1/2 cups powdered sugar
3 TB milk

Beat all ingredients until smooth. After frosting, refrigerate at least 2 hours before serving.

"Chicken Cordon Bleu"

I put quotes around the title because I haven't really made real Chicken Cordon Bleu. This is just something I threw together that resembles it. Grant could not get enough of it tonight! Since it's not a real recipe, I'm just listing the way I made one serving so you can adjust according to how many servings you need.

Chicken Breast, pounded evenly
1 slice deli ham
1 slice Swiss cheese
1 cup all-purpose flour
2 eggs
Italian bread crumbs
Garlic powder
Italian seasoning
Salt and pepper
1 TB butter, cut into small cubes

Preheat oven to 350. Place the chicken breast out on a cutting board. Layer with ham then cheese. Roll tightly, starting with the thicker end of the breast. Secure with a toothpick. Lay out 3 shallow dishes. Put the flour in the first dish. In the second dish, beat the eggs with a splash of water. Put the bread crumbs in the third. Season the bread crumbs with garlic powder, Italian seasoning, and salt and pepper to taste. Coat the rolled-up chicken in the flour, then egg, then breadcrumbs. Coat a second time in the egg then breadcrumbs (to make sure you get a thick breading). Place the breaded breast onto a lightly greased cookie sheet. Top evenly with the butter cubes. Bake until cooked through, about 30 minutes.

Garlic Parmesan Orzo

I love this side dish. It's a little too buttery, so I think next time I'll replace some of the butter with a little chicken stock. Tonight the broccoli I was going to make looked past its prime, so I chopped up a couple handfuls of fresh spinach and added it along with the parsley. It turned out really yummy! The recipe makes a lot of pasta, so when it's just the 3 of us I make a half recipe.

2 cups uncooked orzo pasta
3 tsp minced garlic
1/2 cup butter, cubed
1/2 cup Parmesan cheese
1/4 cup milk
2 TB minced fresh parsley
1 tsp salt
1/4 tsp pepper

Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt, and pepper. Cook and stir until heated through.

Recipe Source: http://www.foodtv.com/

Sausage Minestra

This is a delicious soup. Nate likes to strain the leftovers and eat it as a pasta dish for lunch the next day. It has a little bit of a kick with the red pepper flakes--Grant thinks it's too spicy, but it's just right for us.

Parmesan Croutons:
3 c baguette, cubed
1/2 cup Parmesan, grated

Toast the baguette cubes in 2 TB oilive oil in a saute pan over medium-high heat until crisp. Off heat, toss with the Parmesan; set aside.

Soup:
1 lb link Italian sausage, sliced into 1" pieces
2 cups diced onion
1 TB minced garlic
2 tsp dried Italian seasoning
1/2 tsp kosher salt (or 1/4 tsp table salt)
1/2 tsp red pepper flakes

1/2 cup dry white wine
4 cups chicken broth (Swanson's Natural is best)
2 cups canned diced tomatoes, drained
1/2 cup dry orzo pasta
3 cups fresh spinach, chopped

Saute sausage in 2 TB olive oil in a large pot over medium-high heat until browned. Add onion, garlic, and seasonings. Cook until onion is soft, about 3-4 minutes.

Deglaze with wine and reduce until almost evaporated. Add broth, tomatoes, and orzo; bring to a boil. Reduce heat and simmer until pasta is cooked, about 10 minutes. Stir in spinach until wilted. Serve soup with croutons on top.

Recipe Source: Cuisine at Home magazine

Cinnamon Bun Pancakes

We made these for breafast today. Oh, my--they are so good. Definitely not for everyday, but a great special occasion breakfast. I didn't have whole milk for the icing, so I used 2%. The icing came out a little runny, so next time I'll start will less milk.

Pancakes:

1 1/2 cups flour

3 TB sugar

1/2 tsp salt

4 tsp baking powder

1 TB cinnamon

2 eggs, beaten

1 cup milk

2 TB corn syrup

1/4 butter, melted

1 TB vanilla

In a medium bowl, combine flour, sugar, salt, baking powder, and cinnamon with a whisk. Whisk well until combined.

In a separate bowl, beat together eggs, milk, corn syrup, butter, and vanilla. Stir in flour mixture.

Heat a lightly oiled pan over medium-low heat. Pour about 1/4 cup of batter onto the pan. Brown on both sides.

Serve warm with icing drizzled over the top.

Maple-Butter Icing:

1 cup powdered sugar

1/4 cup butter, melted

Dash of salt

1 TB maple syrup

1/4 cup whole milk (more if needed)

Whisk all ingredients together until smooth, adding more milk as needed.

Recipe Source: http://www.tastykitchen.com/

Glazed Salmon

I love, love, love this salmon. The only adjustment I make is to use a sprinkle of powdered ginger instead of 1TB of fresh. The fresh ginger was a little too potent for my liking.

3 TB light brown sugar
1 TB honey
2 TB butter
1/4 cup Dijon mustard
2 TB soy sauce
2 TB olive oil
1 TB finely grated ginger
Vegetable oil
Salt and freshly ground pepper
8 salmon filets, 6 ounces each

Melt the brown sugar, honey, and butter in a small saute pan over medium-high heat. Remove from heat and whisk in the mustard, soy sauce, olive oil, and ginger. Let cool.

Preheat the grill to medium heat. Brush the salmon with vegetable oil and season with salt and pepper to taste. Place the salmon, skin side down on the grill. Coat the flesh of the salmon filets with the glaze. Grill for 6-8 minutes to medium doneness, turning once after 5-6 minutes.

Recipe Source: Bobby Flay (www.foodtv.com)

Pulled Pork Sandwiches

This is so easy and really good. I always make a half recipe of this--the full recipe is a LOT of food.

1 pork shoulder roast (Boston Butt or Picnic roast), 6-8 pounds
4 tsp Essence
1 TB salt
1 tsp cayenne pepper

BBQ sauce
Sandwich buns

Remove pork from the refrigerator and let it come to room temperature before proceeding. Preheat oven to 300 degrees.

Line a roasting pan with foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with foiland bake for 4 hours.

Remove foil from the roast and continue to bake until the roast is very tender and will fall apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard. Using 2 forks (or your hands), shred the pork into bite-sized pieces. Toss with your favorite BBQ sauce and serve on buns.


Essence:
2 1/2 TB paprika
2 TB salt
2 TB garlic powder
1 TB black pepper
1 TB onion powder
1 TB cayenne pepper
1 TB dried oregano
1 TB dried thyme

Combine thoroughly. Store in an airtight container.

Recipe Source: Emeril Lagasse (http://www.foodtv.com/)

BLTs

Not exactly a recipe, but it's one of our favorites. It's good with pasta salad and fruit on the side.

Pita bread
Thick-cut bacon
Leaf lettuce (green or red)
Tomatoes
Mayo
Salt and Pepper

Slice the pita bread in half and split open. Spread with mayo and sprinkle with salt and pepper. Layer in lettuce, tomato, and one slice of bacon per pita half.

Baked Pesto Chicken

Seems like a lot of pesto recipes lately. Part of the reason is my attempt to spend less money at the grocery store and use up all of the ingredients I've purchased for other recipes. I had jarred pesto leftover from my Turkey Pesto Sandwiches. This is about as quick and easy as a recipe can get--just 4 ingredients and you really don't need to measure anything. I used chicken tenders for this because they cook more evenly and take less time in the oven.

4 split chicken breasts
1/3 cup pesto sauce
3 Roma tomatoes, sliced
1/2 cup shredded mozzarella cheese

Preaheat oven to 400 degrees. Line a baking sheet with heavy duty foil.

Toss the chicken with the pesto sauce and place on the baking sheet. Bake 20-25 minutes, or until the chicken is cooked through. Remove from oven and top with tomato slices and cheese. Return to oven and bake for an additional 3-5 minutes, until the cheese is melted.

Chicken and Dumplings

This recipe uses Bisquick for the dumplings, so it's nice and easy. To make things even easier, you can pick up a rotisserie chicken at the store and use that instead of cooking your chicken. I found that my cookie scoop makes the perfect sized dumplings.

1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/4 cup butter

1/2 cup all-purpose flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cups chicken broth
4 cups cubed cooked chicken

Dumplings:
2 cups Bisquick
2 tsp dried basil
2/3 cup milk

In a large saucepan, saute onion, celery, and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, and broth; bring to boil. Cook and stir for 1 minute; reduce heat and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9x13 inch baking dish.

For dumplings, combine Bisquick and basil in a bowl. Stir in milk until moistened. Drop by tablespoonfuls onto casserole (about 12 dumplings). Bake, uncovered, at 350 for 30 minutes. Cover and bake for 10 minutes more or until the dumplings are done. (Frequently they're done after the 1st 30 minutes.)

Recipe Source: Taste of Home Cookbook

Strawberry Shortcakes

My mom liked to make these for the family when strawberries were in season. I started making them for Nate when we got married and he loves them--even without strawberries. We always sprinkle a little extra sugar on the top before putting them in the oven. You can make individual shortcakes or you can spread the dough into a round cake pan and cut slices when it's cooled. These aren't traditional style shortcakes. They are basically sweet biscuits.

2 1/3 cups Bisquick
1/2 cup milk
3 TB sugar
3 TB melted butter

Strawberries
Sugar

Slice the strawberries and mix with sugar. Set aside.

Mix all ingredients. Divide dough into 4-6 servings (large biscuit-sized)and bake at 425 for 10-12 minutes or until done.

Cut shortcake in half and top with strawberries and the juice they released. Serve with milk poured over the top.

Recipe Source: Bisquick

Turkey Pesto Sandwiches

I ordered a similar sandwich at Starbucks a few years ago and decided I could make it at home. It's my favorite for a casual lunch or picnic. I really don't like cranberries, but love them on this sandwich.

Mayonaise
Jarred pesto
Deli turkey meat
Dried cranberries
Romaine lettuce
Ciabatta-type bread or rustic roll

Mix some mayo and pesto in a bowl to taste.

Cut the bread in half and place on a work surface, cut side up. Spread the pesto mayonaise on both sides and sprinkle cranberries on the bottom halves. Arrange the turkey over the cranberries and top with chiffonade lettuce. Top with other piece of bread and press to adhere.

Buttermilk Pancakes

I tend to buy a special ingredient for a recipe and then let the rest go to waste. I'm trying to find new recipes that will use up the ingredients I've already purchased. We had buttermilk left over from our Buffalo Chicken, so I found this recipe for pancakes. They were so yummy!

2 cups flour
2 tsp baking powder
1 tsp baking soda
2 TB sugar
1 tsp salt
2 cups buttermilk
2 eggs
4 TB vegetable oil

Heat griddle on medium low heat and spray with non-stick cooking spray.

Sift the dry ingredients into a bowl. Whisk the buttermilk, egg, and oil together in a separate bowl and add to the dry ingredients. Whisk until well combined. Cook on the hot griddle, flipping when the surface of pancake becomes somewhat dry and when most of the air bubbles have risen, about 2 1/2 to 4 minutes each side.

Boneless Buffalo Chicken

Nate is a Boneless Buffalo Chicken Wing connoisseur. He loves them so I really wanted to find a recipe to make them at home. We tried this one tonight and they were SO GOOD. He liked them better than any we've ordered in restaurants, which is high praise indeed. Enjoy!












Serves 4-6

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2-inch chunks
1/2 cup buttermilk
1 tsp salt
1 1/2 cups Frank's Buffalo Wing Sauce
1/2 cup water
1/2 tsp sugar
2 TB unsalted butter
1 1/2 cups cornstarch
4 large egg whites
1/2 cup flour
1/2 tsp baking soda
4 cups vegetable oil

Combine chicken, buttermilk, and salt in a large ziplock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter, and 4 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.

Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.

Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees. Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken.

Warm remaining hot sauce mixture over medium-low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve with blue cheese dressing on the side.

Recipe Source: Cook's Country Magazine

Blue Cheese Crusted Steaks

This is Nate's FAVORITE special occasion recipe (and what I'm making for Valentine's Day), always served with the Spinach Cheese Cakes. It's very strongly flavored, so I use a much smaller amount of the cheese topping on my steak.

The steaks will turn out fairly rare. If you prefer your steak more well done, leave them in the oven until they reach a higher internal temperature. The purpose of this method of cooking is to allow you to get a really good sear on the steaks without getting tough steaks by cooking them all the way through on the stovetop.

8 oz blue cheese
2 TB butter
1/4 Panko bread crumbs
2 tenderloin steaks

Preahet oven to 275 degrees. Pat steaks dry and season with salt and pepper. Place on a rack in the oven until they reach an internal temperature of 95 degrees, about 20-25 minutes.

Place blue cheese, butter, and Panko crumbs in food processor and pulse until smooth. Set aside.

Heat a couple tablespoons of oil in a large skillet and heat over medium-high heat. Brown steaks on all sides until nicely seared all over.

Spread half of the blue cheese mixture onto each steak. Broil until topping is lightly browned and bubbly (a couple of minutes or so).

Spinach and Cheese Cakes

Nate doesn't like the nutmeg in these, so I omit it when I make this recipe.

2 pkg. frozen chopped spinach, 10 ounces each
3 TB olive oil (1 for onion, 2 to fry cakes)
1 small onion, chopped
1/2 cup Italian bread crumbs
1/3 cup grated Parmigiano-Reggiano
1 egg, beaten
1/4 tsp freshly ground nutmeg
Coarse salt and freshly ground pepper

Defrost spinach in microwave. Wring spinach dry by nesting in a kitchen towel and twisting towel over the sink until spiach has given off all its liquid. Place spinach in the food processor and pulse until finely chopped then transfer to a mixing bowl. Heat a nonstick skillet over medium heat; add oil and onion and saute the ontion until soft, about 5 minutes. Add onion to spinach in bowl and return pan to stovetop. Turn off heat.

Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.

Add 2 TB oil to pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side, or until browned.

Recipe Source: Rachael Ray (http://www.foodtv.com/)

Carbonara Pasta

I made a recipe for Carbonara Pasta tonight that looked really good, but it wasn't great. Not nearly as good as a recipe I already had. So instead of posting the new recipe, I'll post the tried and true.

1 pkg. (7 oz) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (about 1/2 cup)
1 garlic clove, finely chopped
1/2 cup grated Parmesean cheese
1/2 cup heavy cream

Cook and drain spaghetti as directed on package. While pasta is cooking, cook bacon in saucepan until crisp. Remove bacon from pan with a slotted spoon; drain. Drain fat from saucepan, reserving 1 TB in saucepan.

Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Storin in spaghetti, cheese, and cream. cook, stirring occasionally, until heated through.

Toss with bacon.

*You can add 2 cups of cubed chicken if desired.

Pesto-Presto Italian Flag Chicken

This was a hit. The only adjustment I made was to omit the pine nuts.

6 leaves fresh basil
1/4 cup flat leaf parsley
2 TB pine nuts, toasted
1 block soft carlic and herb cheese, such os Boursin or Allouette
1/2 cup grated Parmigiano Reggiano cheese, divided
Extra virgin olive oil
Salt and freshly ground pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced

Prehead the oven to 450.

In the bowl of a food processor, combin the basil, parsley, pine nuts, soft cheese, 1/4 cup of the Parmigiano Reggiano, and some salt and pepper. Process into a smooth paste. Reserve.

Butterfly each of the chicken breasts and pount them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap of chicken over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and lay three slices of tomato over each breast, overlapping them like shingles. Season with some salt and pepper, drizzle with olive oil, and sprinkle with the remaining Parmigiano Reggiano cheese.

Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Recipe Source: Rachael Ray (http://www.rachaelray.com/)

Grandma's Caramels

My grandma used to make these caramels and send them home with us. We always had a stash in the freezer. They're hardly diet food, but so delicious.

2 cups white sugar
1 cup brown sugar
1 cup white corn syrup
1 cup milk
1 cup butter
1 cup whipping cream
1/4 tsp vanilla

Cook first 6 ingredients (sugar through whipping cream) slowly over low to medium heat, stirring occasionally. Cook to 248 degrees. Remove from heat and add vanilla. Pour into buttered 9x13 pan. Cool and cut into squares. Wrap in waxed paper.

Recipe Source: Hazel Plack

Tortilla Soup

This was a recipe from a viewer of the Rachael Ray show. She called it "White Chicken Chili," but really it's tortilla soup...so that's what I'm going to call it.

1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16-ounce jar salsa
1 8-ounce block pepper jack cheese, grated
2 teaspoon ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips
Sour cream, for garnish

Place all ingredients except the corn chips in a large pot over medium-high heat until cheese is melted. Add crushed corn chips and simmer for 10 minutes to thicken. Garnish with sour cream and serve.

Recipe Source: Rachael Ray (http://www.rachaelray.com/)

Thanksgiving Soup

This recipe is supposed to be a creative use of Thanksgiving leftovers. The original recipe had a separate recipe for the stuffing dumplings, but it was very time consuming and they weren't very tasty. I found that Stove Top was much easier and tasted much better. Using rotisserie chicken made the recipe even simpler. The first time I made this soup I used heavy cream as called for in the recipe, but it was too rich. We greatly preferred the second time when I used 2% milk instead.

2 TB butter

1 medium onion, chopped

1/2 cup carrot, chopped

1/2 cup celery, chopped

2 cups button mushrooms, sliced

1 TB garlic, minced

1/4 cup flour

1 tsp fresh thyme

1/4 tsp black pepper

1/4 cup dry sherry

4 cups chicken broth

2 cups rotisserie chicken, cubed

1/2 cup milk

Salt to taste

1 box Stove Top dressing, prepared according to box directions

Preheat oven to 425. Line a baking sheet with parchment paper and coat with non-stick spray. Scoop prepared stuffing onto sheet using a large scoop or spoon (about 1/4 c each). Bake until brown, about 20 minutes.

Sweat onion, carrot, and celery in butter in a large saucepan over medium heat until soft, 5 minutes. Increase heat to medium-high. Add mushrooms and garlic and saute 3 minutes, stirring often. Sprinkle flour, thyme, and pepper over vegetables; cook for 1 minutes, stirring constantly.

De-glaze with sherry and simmer until nearly evaporated, then stir in broth, chicken, and milk. Bring to a boil; reduce heat to medium and simmer 5 minutes; season with salt.

Serve soup in bowls with one stuffing dumpling in the middle.

Recipe Source: Cuisine at Home magazine

New Blog

I decided to start a recipe blog. I'm always looking for new recipes to try for my family and am excited when I find a good one! I'm hoping to keep myself challenged to keep trying new things. Please send me any of your favorites!