Puttering Around the Kitchen

Chocolate Peanut Butter Sandwich No-Bake Cookies

2011-12-12T22:10:00.003-05:00

1 box (15.1oz) Ritz crackers
3 bags (11.5oz each) milk chocolate chips
peanut butter (how much you need will depend on how much you like)

1. Make sandwiches using a dab of peanut butter sandwiched between two crackers. Make sandwiches until all of the crackers have been used.

2. Empty one bag of chocolate chips into a microwave safe bowl. Microwave on 50% for four minutes. Stir until smooth.

3. Carefully drop each sandwich into the melted chocolate, turning with a fork until it is fully coated. Remove from chocolate using a fork and place on a cookie sheet lined with wax paper. Repeat until all the melted chocolate has been used. Add more chocolate chips to the bowl; melt, and continue coating sandwiches until all sandwiches and chocolate chips have been used.

4. Set cookie sheets aside for the chocolate to set; decorative sprinkles or a white chocolate drizzle may be added at this point, if you wish. (They may be placed in the refrigerator to speed the setting process.) Once chocolate has hardened, cookies may be stored in tightly closed containers with wax paper between the layers.

Makes approximately 60-70 cookies.

Shortbread Bites

2011-12-11T17:35:00.001-05:00

1.25 cups all purpose flour
3 tbsp sugar
1/2 cup butter (no substitutions), cold, cut into pieces
1.5 tbsp red and green nonpareils or sprinkles

1. Preheat oven to 325 with baking rack in top third of oven.

2. In a food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a medium bowl. Gently knead in nonpareils or sprinkles until evenly blended and dough forms a ball.

3. On lightly floured wax paper, pat dough into 8x5" rectangle; freeze 15 minutes. Cut dough into 1/2" squares. Place squares 1/2" apart on an ungreased cookie sheet.

4. Bake cookies 18-23 minutes, rotating once, or until lightly browned on the bottom and just beginning to get a hint of light brown on top. Transfer cookies to wax paper-lined wire rack to cool. Store cookies in tightly covered container at room temperature for up to one week or in freezer up to 3 months.

Makes approximately 100 pieces.

Sugar Cookies

2011-12-04T20:38:00.000-05:00

2.5 cups all-purpose flour
3/4 teaspoon salt
1.5 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla

1. Whisk together flour and salt in a small bowl.

2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

3. Form dough into 2 balls and flatten each into a 6" disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.

4. Put oven rack in middle position and preheat oven to 350.

5. Roll out 1 disk of dough (keep remaining dough chilled) into an 8.5" round (1/4" thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.

6. Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.

7. Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10-15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.

8. Do not ice cookies until completely cooled. Let icing dry completely (about 1 hour) before storing cookies.

Makes 2-3 dozen cookies.

Leftover Turkey Pot Pie

2011-11-26T21:06:00.001-05:00

1 pie crust
1/2 stick butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/3 lb fresh green beans, trimmed and cut into bite-sized pieces
3 medium potatoes, peeled and cut into uniform bite-sized pieces
2 cups leftover turkey, light and dark, diced
1/2 cup frozen peas
1/4 cup flour
2 cups turkey or chicken broth
1 cup heavy cream
fresh or dried thyme
salt and pepper

1. Preheat oven to 400. Put potatoes and green beans in a pot of water. Boil, uncovered, for 5 minutes. Cover and boil an additional 10 minutes. Drain and set aside.

2. Melt butter in a large skillet. Add carrots, onion and celery. Cook until translucent, a couple of minutes. Add turkey and stir. Sprinkle flour over mixture. Cook over medium heat for a couple of minutes, stirring constantly.

3. Pour in broth, stirring constantly. Add cream, continuing to stir. Add peas, potatoes and green beans. Bring to a slow boil, and allow mixture to cook and thicken for several minutes. Add salt, pepper and thyme to taste. (Do NOT underseason!)

4. Pour into a casserole dish or deep pie dish. Roll out crust so that it is one inch larger than the dish. Place crust on top of pot pie mixture, pressing crust into sides of dish. Cut vents into top of crust.

5. Place in oven on baking pan to catch any drips. Bake for 30-35 minutes, until crust is golden brown and filling is bubbly. Allow to cool for a bit before serving.

Serves 4-6.

Classic Pumpkin Pie

2011-11-24T21:16:00.000-05:00

3/4 cup packed brown sugar
1-3/4 tsp pumpkin pie spice
1/4 tsp salt

1 can (12oz) evaporated milk
2 large egg whites
1 large egg
cooking spray
1/2 (15oz) pkg refrigerated pie crust

1. Position oven rack to lowest position. Preheat oven to 425. Remove crust from refrigerator to bring to room temperature (15 minutes).

2. To prepare filling, combine first six ingredients in a large bowl, stirring with a whisk. Add pumpkin; stir with whisk until smooth.

3. Unroll crust. Roll out to 11". Spray pie dish with cooking spray. Fit crust into plate. Tuck edges under and flute.

4. Pour pumpkin filling into crust. Place plate on a cooking sheet. Place cooking sheet on lowest rack in oven. Bake at 425 for 10 minutes. Reduce heat to 350 (do not remove pie from oven); bake an additional 50 minutes or until filling is almost set. Cool completely on wire rack before serving.

Serves 6-8.

Bacon-Wrapped Green Beans

2011-11-24T21:02:00.001-05:00

1 lb fresh green beans, trimmed
5 strips bacon
5 tbsp butter, divided
1/4 cup brown sugar
1 clove garlic, pressed or finely chopped
1/8 tsp soy sauce

1. Preheat oven to 400. Put green beans in a large pot of water. Boil, uncovered, for 5 minutes. Cover and continue to boil for an additional 10 minutes, until tender.

2. Meanwhile, fry bacon in a skillet over medium-low heat. You want the bacon to cook "soft;" do not "crisp" the bacon. Set aside on paper towels to cool and reduce grease. Cut bacon strips into halves when cool.

3. Drain beans and return to put. Add 2 tablespoons of butter to melt over beans.

4. In a 13x9" baking dish, lay on bacon half. Place 6-7 beans on the piece of bacon, then wrap the bacon around the beans and secure with a toothpick. Repeat with remaining bacon pieces and beans.

5. Melt the remaining butter in a small saucepan. Add brown sugar, garlic and soy sauce, whisking continuously, over medium-high heat. Once completely blended, brush over bean bundles with a basting brush until mixture is completely gone.

6. Bake in oven 10-15 minutes, until bacon begins to brown.

Serves 6-8.

Chicken Cordon Bleu Casserole

2011-10-30T22:22:00.003-04:00

1 pkg (6oz) Stove Top Stuffing for Chicken
1 can (10.5oz) cream of chicken soup
1 tbsp Dijon mustard
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
3 cups small fresh broccoli florets
12 slices thin-sliced deli ham, chopped
8 slices Swiss cheese

1. Preheat oven to 375.

2. Prepare stuffing according to package directions.

3. Mix soup and mustard in a small bowl. Spray a 3qt casserole dish with cooking spray. Mix chicken, broccoli, ham and soup mixture in casserole dish, stirring well. Spread out into an even layer; top with cheese and then stuffing.

4. Cover with foil. Bake 30 minutes. Remove foil. Return to oven an additional 5-10 minutes, until heated through and stuffing just begins to brown.

Serves 6.

Stuffed Peppers

2011-10-30T22:16:00.003-04:00

1 (3.5oz) bag boil-in-bag long-grain rice
4 medium red, yellow or orange bell peppers
3/4 lb ground sirloin or ground Italian sausage
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp ground allspice
2.5 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

1. Preheat oven to 450.

2. Cook rice according to package directions, omitting any salt and fat. Set aside.

3. While rice cooks, cut tops off bell peppers. Discard seeds and membranes. Place peppers, cut sides down, in an 8" square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Set aside to cool.

4. Heat a large nonstick skillet over medium-high heat. Add meat and the next 5 ingredients (beef/sausage
through allspice); cook 4 minutes or until meat is lightly browned, stirring to crumble. Remove from heat.

5. Add rice, 1/2 cup pasta sauce, and cheese to meat mixture, stirring to combine.

6. While meat cooks, combine 2 cups pasta sauce and wine in a small saucepan; bring to a boil.

7. Spoon about 3/4 cup meat mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

8. Bake for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce.

Serves 4.

Hashbrown Casserole

2011-10-10T10:11:00.001-04:00

8 oz shredded cheddar cheese
6 large eggs
12 oz evaporated milk
1 tsp salt
1/2 tsp ground black pepper
26 oz frozen shredded hash brown potatoes
1 medium onion, finely chopped
1 small green bell pepper, diced
1 cup diced ham

1. Preheat oven to 350. Grease 13x9" baking dish.

2. Combine cheese, eggs, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.

3. Bake for 60-65 minutes or until set.

Serves 6 as a main dish or 12 as a side dish.

Baked Summer Squash

2011-10-02T22:27:00.000-04:00

1.5-2 lb summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano

1. Preheat oven to 350. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds. Toss with olive oil.

2. In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.

3. Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.

4. Top with chopped herbs and serve.

Serves 6.

Easy Lemon Chicken Piccata

2011-09-20T12:23:00.000-04:00

3 large lemons, divided
4 small boneless skinless chicken breast halves (about 1 lb)

1/4 cup mayonnaise
1 cup Italian breadcrumbs
2 tbsp olive oil
2 tsp chopped fresh parsley
1/2 cup chicken broth
1 tbsp butter
1 tbsp capers

1. Cut 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then crumbs.

2. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes. Turn; cook on medium heat 5 minutes or until chicken is golden brown on both sides and done. Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.

3. Add lemon juice and broth to skillet; cook on medium-high heat 6-8 minutes or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3-4 minutes or until butter is melted and lemons are heated through. Serve over chicken.

Serves 4.

Zesty Calzone

2011-09-06T20:29:00.000-04:00

1 tube (13.8oz) refrigerated pizza crust
2 tbsp grated Parmesan cheese
8 thin slices deli ham
8 thin slices hard salami
1/4 cup chopped roasted red pepper
1/4 cup chopped tomato
1 cup shredded part-skim mozzarella or Italian blend cheese
tomato sauce

1. Preheat oven to 425. In a greased 15-in. x 10-in. x 1-in. baking pan, pat dough into a 13-in. x 8-in. rectangle. Sprinkle Parmesan cheese to within 1/2 inch of edges.

2. On half of the dough, layer the ham, salami, roasted pepper and tomato to within 1 inch of edges. Sprinkle with shredded cheese. Fold dough over filling; pinch edges to seal. Cut slits in top. Brush with melted butter.

3. Bake for 20-22 minutes or golden brown. Let stand for 10 minutes. Cut in half. Serve with tomato sauce for dipping.

Serves 2.

Whole Barbecued Chicken

2011-08-28T14:33:00.000-04:00

1 whole chicken (about 4-5 lbs)
1 small lemon, cut in half
1/2 cup barbecue sauce
1/2 tsp Italian seasoning
2 cloves garlic, peeled

1. Heat both burners of gas grill to medium-high heat.

2. Trim and discard excess fat from chicken. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well.

3. Place lemon halves and garlic cloves inside cavity of chicken.

4. Turn off burner on one side of girll, then place chicken, breast side up, on that side. Close lid. Grill 1 hour 45 minutes-2 hours or until chicken is done, turning and brushing occasionally with sauce mixture for the last 20 minutes. Remove and discard lemon halves and cloves before serving.

Serves 5.

Creamy Chicken

2011-08-23T14:23:00.000-04:00

6 Ritz crackers, finely crushed (about 1/4 cup)
2 tbsp grated Parmesan cheese
4 small boneless skinless chicken breasts (about 1 lb)
2 tsp oil
1/3 cup Chive and Onion cream cheese
1/2 cup chicken broth

1. Mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess. Dip chicken in crumb mixture, turning evenly to coat both sides of each breast. Discard any remaining crumb mixture.

2. Heat oil in a large nonstick skillet over mdium heat. Add chicken; cook 5-6 minutes on each side or until done. Transfer to plate; cover to keep warm.

3. Add broth and cream cheese to skillet. Bring just to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring frequently. Spoon over chicken.

Serves 4.

Honey Mustard Chicken

2011-07-31T21:54:00.000-04:00

1.5 lbs boneless skinless chicken breast, cut into chunks
salt and pepper
1.5 tbsp extra virgin olive oil
3 tbsp butter
2 carrots, peeled and thinly sliced on an angle
1 large parsnip, peeled and thinly sliced on an angle
1 large shallot, thinly sliced
2 tbsp flour
1.5 to 1.75 cups chicken stock
1 tbsp Worcestershire sauce
1/3 cup Dijon mustard
1/3 cup honey
2 to 3 tbsp chopped flat-leaf parsley, for garnish

1. Season chicken with salt and pepper. Heat olive oil, a turn and a half of the pan, in a skillet with tight-fitting lid over medium-high heat. When oil is hot, add chicken in single layer and cook to light golden in color. Remove to a plate and reserve.

2. Add butter to skillet and melt. Add carrots, parsnips and shallots, and season with salt and pepper. Cover pan and soften vegetables, 2-3 minutes, stirring occasionally. Uncover pan and sprinkle in flour, stir 1 minute or so, then stir in stock, Worcestershire sauce, mustard and honey. Let thicken to coat spoon, add reserved chicken to heat through.

Serves 4.

Slow Cooker Stuffed Cabbage

2011-07-11T22:40:00.003-04:00

12 large cabbage leaves
2 slices bacon
1 lb lean ground beef
1 lb ground pork
1 egg, beaten
1/4 cup milk
1/4 cup chopped onion
1 cup cooked rice
1 tsp salt
1/4 tsp pepper
8 oz can tomato sauce
1 tbsp lemon juice
1 tbsp brown sugar
1 tsp Worcestershire sauce

1. Place cabbage leaves in boiling water for 3 minutes, until wilted somewhat; drain. Fry bacon and set aside; keep the drippings as well.

2. Combine beef, pork, egg, milk, onion rice and seasonings; mix well. Place 1/4 cup meat mixture into cabbage leaves. Roll and put into slow cooker (fasten with toothpicks if desired).

3. Combine tomato sauce, lemon juice, brown sugar and Worcestershire sauce; pour over leaves. Add bacon and drippings. Cook on low 7-9 hours (or on high for 4-5 hours).

Serves 4-6.

Sausage, Spinach and Cheese Stuffed Shells

2011-06-17T13:18:00.000-04:00

1 (12oz) pkg jumbo pasta shells (about 36)
2 tbsp olive oil
1/2 cup finely chopped onion
3/4 lb bulk sweet Italian sausage
2 cloves garlic, minced
1 large egg
1 (15oz) container ricotta cheese
1 (9oz) box frozen chopped spinach, thawed, squeezed dry
3/4 cup grated Parmesan cheese
4 oz shredded mozzarella
1/2 tsp salt
1/2 tsp pepper
1 (32oz) jar tomato sauce

1. Bring a large pot of salted water to a boil; add pasta shells and cook according to package directions. Drain in a colander, rinse under cold water to stop the cooking.

2. Heat oil in large skillet on medium-high heat; add onion and cook until softened. about 5 minutes. Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat.

3. Beat egg lightly in a large bowl; stir in ricotta, spinach, 1/2 cup of Parmesan, mozzarella, salt, pepper and the cooled sausage mixture until blended. Fill pasta shells with mixture.

4. heat oven to 350. Spread 1 cup of the tomato sauce over the bottom of a 3qt baking dish. Arrange stuffed shells in dish. Spread remaining tomato sauce over pasta shells. Cover dish with foil; bake for 30 minutes, until hot and bubbling. Remove foil; sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Serves 8.

Tuscan Pesto Chicken Simmer

2011-06-17T13:14:00.000-04:00

4 small boneless skinless chicken breast halves (about 1 lb), cut into bite-sized pieces
4 oz cream cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup shredded Italian Five Cheese blend

1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5-7 minutes, stirring occasionally, until done. Remove chicken from skillet; cover to keep warm.

2. Add cream cheese, water, pesto and tomatoes to skillet. Cook, covered, on medium heat until tomatoes are heated through & beginning to soften, stirring occasionally.

3. Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese just before serving.

Serves 4.

Cheesy Zucchini Enchiladas

2011-06-17T13:08:00.001-04:00

ENCHILADAS
cooking spray
1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
2 medium zucchinis, grated
salt and pepper
1.5 cups grated Mexican blend cheese
4 large tortillas

SAUCE
1 garlic cloves, minced
1 tbsp chipotle chilis in adobo sauce
1 cup tomato sauce
1/8 tsp chipotle chili powder (to taste)
1/8 tsp ground cumin
1/2 cup broth
salt and pepper

1. For the sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

2. Spray a baking dish with nonstick spray. Preheat oven to 400.

3. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.

4. Remove from heat and add 1/2 cup cheese; mix well.

5. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

6. Serve with sour cream if you wish.

Serves 4.

Sweet Corn Quesadillas

2011-06-17T13:00:00.000-04:00

8 small (or fajita-style) tortillas
2 tsp olive oil
1.5 cups (6oz) grated Monterey Jack
1/2 small red onion, thinly sliced
2 cups corn kernels (fresh, or frozen and thawed)
2 jalapenos, seeded and finely chopped
1/2 cup fresh cilantro leaves
sour cream and salsa (optional)

1. Heat oven to 400.

2. Brush one side of each tortilla with the oil. Turn the tortillas over and top half with the Monterey Jack, onion, corn, jalapenos, and cilantro. Sandwich with the remaining tortillas, oiled-side up.

3. Working in batches, if necessary, transfer the quesadillas to a foil-lined tray. Bake, turning once, until the cheese melts, 6-8 minutes total. Serve with the sour cream and salsa (if using).

Serves 4.

Chicken Florentine Pesto Pasta

2011-06-17T12:56:00.000-04:00

12 oz dried short pasta (bowties, penne, gemelli, etc)
4 chicken breast cutlets (1.25-1.50 lbs total)
salt
2 tbsp olive oil
1/2 yellow or white onion, chopped, about 1 cup
3 garlic cloves, minced
1/2 cup white wine or stock
10 oz of fresh spinach, washed, long stems removed and chopped
black pepper
1/4 cup cream
1/4 cup (or more, if desired) pesto

1. Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions.

2. While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken cutlets on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.

3. Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.

4. When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.

5. Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.

6. Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the saute pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.

Serves 6.

Chilled Tomato Basil Soup

2011-06-07T11:46:00.000-04:00

5 ripe tomatoes, chopped
1 (11oz) can vegetable cocktail juice
1 cup tomato juice
1 (14oz) can ready-to-use chicken broth
1/4 cup butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1/8 tsp white pepper
15 basil leaves, julienned
1 tomato, chopped
6 whole basil leaves

1. In food processor, place tomatoes and cocktail juice; process until smooth. Place in glass bowl and add tomato juice and chicken broth; stir well and refrigerate.

2. In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes. Remove from heat and stir into tomato mixture.

3. Stir in cream, pepper and julienned basil. Chill soup for 2-3 hours before serving. Garnish with more basil and chopped tomato.

Serves 4-6

Tortellini Florentine Soup

2011-05-21T17:36:00.000-04:00

1 package (9 oz) refrigerated 3-cheese tortellini
2 cans (14oz each) reduced-sodium chicken broth
1 container (10 oz) refrigerated light Alfredo sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed fresh baby spinach
1 oz Parmesan cheese, shaved or shredded

1. In a 4-quart Dutch oven, cook tortellini according to package directions. Drain and set aside.

2. In the same Dutch oven, combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Add cooked tortellini and spinach to chicken mixture. Cook for 1-2 minutes to heat through and wilt spinach. Sprinkle with cheese before serving.

Serves 4.

Summer Vegetable Pasta

2011-05-15T23:48:00.000-04:00

8 oz corkscrew pasta
4 tbsp extra virgin olive oil, divided
4 cloves garlic, finely chopped
1/2 cup Italian-style bread crumbs
3 zucchini (about 1 lb), thinly sliced
4 ears corn, kernels scraped off
1.5 cups Parmesan cheese, shredded
1/4 cup finely chopped fresh basil

1. In a large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1 cup of pasta cooking water and the pot.

2. Meanwhile, in a small skillet, heat 2 tbsp olive oil over medium heat. Add half the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from heat.

3. In the reserved pasta pot, heat the remaining 2 tbsp olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add zucchini and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved pasta water. Add 1 cup cheese and toss; season with salt and pepper.

4. Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.

Serves 4.

Lemon Basil Pasta with Summer Squash

2011-05-07T15:28:00.002-04:00

2-2/3 cup dry whole wheat penne
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups canned white beans, rinsed and drained
1 lemon, juiced
1 cup chopped fresh basil
4 tbsp olive oil
Parmesan cheese, to taste

1. Cook pasta according to package directions, adding the squash for the last 2 minutes of cook time; drain.

2. Toss with beans, lemon juice, basil and olive oil. Add Parmesan, as desired, once served.

Serves 4.

Tilapia Parmesan Saute

2011-04-13T12:46:00.000-04:00

4-6 tilapia fillets
1 tbsp olive oil
1/4 cup grated Parmesan cheese
2 tbsp parsley flakes
2 tbsp butter
1 tbsp lemon juice
1 tsp garlic powder

1. Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon.

2. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve.

Serves 4.

Linguine with Clam Sauce

2011-04-13T07:28:00.004-04:00

8 oz linguine, uncooked
2 tbsp olive oil
2 cloves garlic, minced
4 cans (6.5oz each) chopped clams, two drained, two undrained
1/2 cup diced roasted red pepper
2 tbsp fresh parsley
1 tbsp lemon juice
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese

1. Cook linguine according to package directions. Drain, cover and set aside.

2. In a large skillet, heat oil over medium heat. Add garlic, stirring frequently; cook for 30 seconds. Add clams, roasted red pepper, parsley, lemon juice, oregano, crushed red pepper, salt, pepper and Parmesan. Bring to a boil, then reduce heat to low and simmer 5 minutes.

3. Add sauce to pasta, tossing with tongs to coat thoroughly. Serve with additional grated Parmesan if desired.

Serves 4.

Marinated Grilled Tilapia

2011-04-08T09:19:00.002-04:00

4 tilapia fillets
3/4 cup olive oil
1/2 a lemon, juiced
1 tbsp oregano
1/2 tsp black pepper
1/4 cup red wine vinegar or balsamic vinegar
1/2 cup finely chopped parsley
2 cloves garlic, minced
2 dashes Tabasco

1. Combine all ingredients, except fillets, in a large Ziploc bag and shake well. Add fish and marinate for 30 minutes.

2. Remove fillets from marinade. Place fillets on hot grill elevated above coals. Cook 2-3 minutes per side.

Serves 4.

Chicken and Dumplings

2011-01-24T09:31:00.002-05:00

3 tbsp butter
half of a large onion, diced
5 carrots, peeled and cut into 1/2" pieces
5 stalks celery, cut into 1/4" pieces
1/2 tsp dried thyme
1/4 cups flour
1 can (14.5oz) low-sodium chicken broth
salt and pepper to taste
1.5 lb boneless, skinless chicken thighs cut into 2" pieces
2 cups Bisquick
2/3 cup milk
1 pkg (10 oz) frozen peas

1. In a dutch oven or heavy 5-quart pot with a tight-fitting lid, melt butter over medium heat. Add onion, carrots, celery and thyme. Cover; cook, stirring occasionally, until onion softens, about 5 minutes. Add flour; cook, stirring, 30 seconds. Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper to taste. Add chicken to pot, reduce heat to medium-low. Cover; cook, stirring occasionally, 20 minutes.

2. While the chicken is cooking, mix Bisquick and milk in a bowl. Mixture will be sticky. Set aside.

3. Once chicken has been cooking for 20 minutes, stir in peas. Raise heat to return to a simmer, then drop dumpling batter into the soup by tablespoonfuls, evenly spaced throughout the pan. (They grow while they cook, so be sure to space them out.) Reduce heat so soup maintains a simmer, cover and simmer for additional 15-20 minutes, until chicken is tender and dumplings are firm. During this final simmer, the soup and chicken may to stick to the bottom of the pot, so gently stir occasionally with a small spatula so as not to disturb the dumplings too much.

Serves 4-6.

Fettuccine with Garlic Cream Sauce

2011-01-18T14:42:00.002-05:00

4 tbsp butter
4 tbsp flour
1 cup cream
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesan cheese
3 tbsp fresh (or 1.5 tbsp dried) parsley
4-5 cloves garlic, minced
1/2 teaspoon fresh nutmeg
1/4 cup sherry or white wine
salt and pepper to taste

1. Cook pasta according to package directions.

2. In a medium-sized pot, melt butter. Add flour. Cook for 2-3 minutes, stirring constantly to cook flour.

2. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Add to cooked pasta and serve.

Serves 4.

Mini Crab Cakes

2011-01-14T21:28:00.001-05:00

1/3 cup finely chopped red bell pepper
2 tbsp finely chopped parsley
2 tbsp finely chopped scallions
3 tbsp mayonnaise
2 tsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg, lightly beaten
1/2 tsp freshly ground black pepper
3/4 cup panko bread crumbs
1 lb lump crabmeat, shell pieces removed
2 tbsp vegetable oil, plus more as needed
lemon wedges

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worchestershire sauce, egg and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.

2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they are golden on both sides, approximately 3 minutes per side, adding more oil as needed. Serve warm with lemon wedges.

Makes 12 crab cakes.

Notes: There is a Fire Roasted Aioli Sauce I think might complement the crab cakes very well, which I will link to once we've tried it, if my suspicion is correct.

Thai Stir-Fry with Garlic, Ginger and Lime

2011-01-12T12:52:00.002-05:00

1 medium carrot, sliced
1-2 cups baby bok choy (leaves left whole if not too large, otherwise cut in half or thirds)
1 red pepper, cut into bite-size pieces
5-6 shiitake mushrooms, sliced, or left in halves or quarters
3 spring onions, cut in thirds
1 small head broccoli, cut into florets
1 thumb-size piece of ginger, sliced thinly (matchstick-like pieces)
3 tbsp white wine or sherry (or cooking wine or sherry)
2 cups beef, cut into bite-sized pieces
1/3 cup beef stock
2 tbsp fish sauce (or substitute 2.5 tbsp soy sauce)
1 tbsp lime juice
5-7 cloves of garlic, minced
1 tsp honey, plus more to taste
2 tsp corn starch dissolved in 4 tbsp water
1/4 tsp cayenne pepper (or to taste)

1. Put beef stock, fish sauce, lime juice, honey and cayenne pepper in a saucepan over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.

2. Place a little oil in a wok/frying pan over medium to high heat. Add the beef and allow to cook for 2-3 minutes. Add the carrots, ginger and mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 tablespoon at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.

3. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness. Add remaining stir-fry sauce and mix in until everything is hot and beef is cooked through. Remove from heat.

4. Do one last taste-test. If not salty enough, add up to 1 tablespoon more fish or soy sauce. If too salty, add another squeeze of lime juice. Add a little more sugar or honey if desired. Serve immediately with plenty of rice.

Serves 4.

Chocolate M&M Cookies

2011-01-10T06:51:00.001-05:00

3/4 cup (1.5 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
2.25 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup M&Ms chocolate candies (plus more for decorating the tops)

1. Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them; set aside.

2. In large bowl, beat butter and sugars with an electric mixer until well blended.

3. Beat in egg and vanilla. Scrape down sides of the bowl with a rubber spatula to make sure everything gets blended.

4. In medium bowl, stir flour, cocoa powder, baking soda and salt until combined.

5. Add flour mixture to butter-sugar mixture. Stir in M&Ms.

6. Place heaping tablespoonfuls of cookie dough about 2 inches apart on prepared cookie sheets. Press a few more M&Ms into the top of the mounds of cookie dough.

7. Bake 12-14 minutes for chewy cookies or 14-16 minutes for crispy cookies.

8. Remove from the oven and transfer cookies to wire racks to cool completely. Store in tightly covered container.

Makes approximately 3 dozen cookies.

Paula Deen's Fancy Green Beans

2010-12-26T16:59:00.003-05:00

2 tbsp teriyaki sauce
1 tbsp honey
1 tbsp butter, softened
1 tbsp fresh lemon juice
1.5 lbs fresh green beans
3 slices bacon
1/2 cup red bell pepper strips
1/2 cup thin onion wedges
1/2 cup whole cashews

1. In a small bowl, stir together teriyaki, honey and butter. Fill a bowl with cold water and ice cubes.

2. Bring a large pot of water to a boil and add lemon juice. Drop in beans; cook 4-5 minutes or until beans are bright green. Drain beans in a colander, then plunge beans into iced water. Drain again and set aside.

3. In a large skillet, cook bacon until very crispy; crumble and set aside.

4. Saute pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews and bacon to skillet. Add the teriyaki-honey sauce and toss gently.

Serves 6-8.

Egg and Sausage Bake

2010-12-26T16:55:00.002-05:00

1 lb bulk sausage
3 eggs
3 cups milk
1.5 tsp dry mustard
salt & pepper to taste
10 slices white bread, cubed
1.5 cups shredded cheddar cheese

1. Brown and drain sausage; allow to cool. Preheat oven to 350. Beat eggs and milk together; stir in dry mustard.

2. Spread sausage in the bottom of a 9x13" baking dish. Arrange bread cubes over sausage. Pour egg mixture over sausage and bread. Top with cheese.

3. Bake 1 hour. Let stand 10 minutes before cutting.

Serves 6.

Wicked Good Pizza Dip

2010-12-17T12:47:00.000-05:00

1 (12oz) block extra-sharp cheddar cheese, shredded
1 (28oz) can diced tomatoes, drained
1 tbsp Italian seasoning

1. In a microwave-safe bowl, combine all the ingredients.

2. Microwave in 45-second intervals, stirring after each, until the dip is warm and the cheese is only beginning to melt. Do not allow the dip to overheat, or the cheese will melt together in a stringy mess (which still tastes great!).

3. Serve with pita chips.

Makes 5 cups.

The Elves' Snickerdoodles

2010-12-16T20:51:00.001-05:00

2.25 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup vegetable shortening
2 tbsp soft butter
1 cup sugar
1 large egg
1/3 cup sour cream
1 tsp vanilla extract
1 teaspoon grated lemon zest
colored sugar or edible glitter

1. Sift the flour, baking powder, baking soda, salt, and nutmeg into a large mixing bowl. In a separate bowl, using an electric mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until blended, then the sour cream, vanilla extract, and lemon zest.

2. With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with plastic wrap and refrigerate it for 30-60 minutes.

3. Shortly before baking heat the oven to 350. Lightly grease one or two large cookie sheets, or line them with parchment paper. Put the decorative sugar into small bowls.

4. With lightly floured hands, shape the dough into 1.5"-thick balls. Roll the balls in the colored sugar and place them on the prepared baking sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15-18 minutes, until they're a light golden brown. Cool the cookies on the sheet for 2-3 minutes. Then use a spatula to transfer them to a wire rack to finish cooling.

Makes about 24 cookies.

Chocolate Cinnamon Snowballs

2010-12-15T22:17:00.000-05:00

1 cup butter (no substitutions), softened
1 cup powdered sugar
2 tbsp cocoa powder
1 tbsp ground cinnamon
2 cups all purpose flour
Powdered sugar

1. Preheat oven to 400.

2. Beat butter, powdered sugar, cocoa powder and cinnamon with electric mixer until light. Gradually add flour, mixing until just blended.

3. Shape dough into 1" balls. Place 1" apart on greased baking sheets. Bake for 8-10 minutes or until slightly browned. Transfer from baking sheets to wire racks; cool slightly. Roll in powdered sugar; cool completely on racks. Re-roll in powdered sugar.

Makes 4 dozen.

Soft Molasses Cookies

2010-12-13T20:57:00.000-05:00

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2.25 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
3 tbsp granulated sugar

1. Heat oven to 325. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

2. Shape dough by rounded tablespoonfuls into 1.5" balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.

3. Bake 13-16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

Makes 2 dozen cookies.

Chex Muddy Buddies

2010-12-05T20:22:00.000-05:00

9 cups Corn, Rice, Wheat or Chocolate Chex cereal (or a combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1.5 cups powdered sugar

1. Measure cereal into a large bowl; set aside.

2. In a 1qt microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well-coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 1/2-cup servings.

Easy Cheesy Chicken Bake

2010-11-30T16:17:00.000-05:00

1 package (6oz) Stove Top stuffing for chicken
1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 package (14oz) frozen broccoli florets, thawed and drained
1 can (10-3/4oz) condensed cream of chicken soup
1/2 cup milk
1.5 cups shredded cheddar cheese

1. Heat oven to 400. Prepare stuffing as directed on package.

2. Combine chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with stuffing.

3. Bake 45 minutes or until chicken is done and casserole is heated through.

Serves 6.

Pumpkin Cupcakes

2010-11-25T11:55:00.002-05:00

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15oz) pumpkin puree

1. Preheat oven to 350. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20-25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting with your favorite cream cheese frosting.

Makes 18-20 cupcakes.

Classic Green Bean Casserole

2010-11-25T11:50:00.002-05:00

1 (10.75oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1-1/3 cup French's French Fried Onions, divided
2 (14.5oz each) cans green beans, drained

1. Preheat oven to 350.

2. Mix soup with milk in 1.5-quart casserole dish until blended. Add pepper, green beans and 2/3 cup French Fried Onions. Stir lightly.

3. Bake for 30 minutes or until hot. Stir.

4. Top with remaining onions. Bake for 5 minutes.

Serves 6.

Baked Ziti

2010-11-19T06:18:00.000-05:00

1 box (16oz) ziti
1 jar (26oz) tomato sauce
1 container (15oz) ricotta cheese
1 pkg (8oz) shredded mozzarella, divided
1/4 cup grated Parmesan

1. Preheat oven to 350. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup cooking water.

2. Mix tomato sauce, ricotta and reserved cooking water in a large bowl. Add pasta and 1/2 cup of mozzarella; mix lightly. Spoon into 9x13" baking dish sprayed with cooking spray. Sprinkle with remaining mozzarella and the Parmesan. Cover.

3. Bake 30 minutes; uncover. Bake an additional 10 minutes or until heated through.

Serves 8.

Garlic Bread

2010-11-03T19:48:00.003-04:00

4 cloves garlic, crushed
2 tbsp butter
2 tbsp extra-virgin olive oil
1 loaf crusty bread, split
3 tbsp grated Parmigiano or Romano cheese (optional)

1. Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

2. Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and return to broiler and brown 30 seconds. Cut into chunks and serve.

Serves 4.

Pasta with Tomatoes, Spinach and Goat Cheese

2010-10-20T20:21:00.000-04:00

1 (6oz) bag baby spinach, rinsed, or 1 bunch (about 12oz) fresh spinach, stemmed and washed
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 lb fresh, ripe tomatoes, peeled, seeded and finely chopped
Salt and pepper
2 tbsp slivered basil
3/4 lb farfalle or fusilli
2 oz goat cheese, crumbled

1. Begin heating a large pot of water for the pasta. Wash the spinach, and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water and then squeeze dry. Coarsely chop and set aside.

2. Dry the pan, and heat over medium heat. Add the olive oil and the garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Turn up the heat to medium-high, and cook the tomatoes, stirring often, until they have cooked down to a fragrant sauce, 10 to 15 minutes. Season to taste with salt and pepper. Stir in the basil and spinach. Keep warm.

3. When the pasta water comes to a boil, salt generously and add the pasta. Cook until just al dente and firm to the bite. Add a ladleful of the pasta water to the pan with the tomatoes and spinach, then drain the pasta and toss immediately with the tomato-spinach mixture and the goat cheese, which should melt. Serve at once.

Serves 4.

Creamy Chicken over Linguine

2010-10-19T08:38:00.003-04:00

6 skinless boneless chicken breast halves, cut into strips
1/4 cup butter
1 (.7oz) pkg dry Italian-style salad dressing mix
1/2 cup white wine
2 (10.75oz each) cans condensed golden mushroom soup
1/3 cup of milk
8 oz cream cheese with chives
3/4 lb linguine pasta

1. Preheat oven to 350.

2. In a large saucepan, melt butter over low heat. Stir in package of dressing mix. Blend in wine, soup and milk. Mix in cream cheese and stir until smooth. Heat through, but do not boil.

3. Arrange chicken pieces in a single layer in 9x13" baking dish. Bake 45 minutes.

4. 20 minutes before chicken is done, put on a large pot of salted water; bring to a rolling boil. Cook pasta according to package directions. Drain. Serve chicken and sauce over pasta.

Serves 6.

Creamy Cucumbers

2010-10-19T08:33:00.003-04:00

2 cucumbers, thinly sliced
6 tbsp Miracle Whip
1/2 onion, chopped
2 tbsp milk
3 tbsp cider vinegar
1/4 tsp sugar
1/2 tsp salt
pepper to taste

1. In a large bowl, mix together Miracle Whip, milk, cider vinegar, sugar, salt and pepper.

2. Place cucumber and onion in the bowl and mix all ingredients well. Cover and place in refrigerator for at least two hours before serving.

Serves 6.

Turkey, Mozzarella and Basil Wrap

2010-10-18T10:45:00.000-04:00

2 small (6") whole grain tortillas
3 oz turkey
1 slice mozzarella, cut in half<
1/4 cup chopped fresh basil

1. Layer turkey, cheese and basil in center of tortilla and wrap.

Serves 1.

Simple Balsamic Vinaigrette

2010-10-17T21:35:00.003-04:00

1/4 cup balsamic vinegar
2 tsp dark brown sugar, optional
1 tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil

1. Beat the vinegar in a bowl with the brown sugar, garlic, salt and pepper until sugar and salt dissolves.

2. Beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

3. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Makes 1 cup.

Pumpkin Chili

2010-10-14T06:22:00.006-04:00

3 lbs lean ground beef
2 cups solid pack pumpkin
2 cans (15 oz each) red kidney beans, drained and rinser
2 medium onions, chopped
3 (15 oz each) cans chopped tomatoes
2 tbsp chili powder
1/4 tsp red pepper flakes
2 tbsp sugar
1 tsp salt
2 bay leaves

1. In a large pot, brown ground beef and drain off excess fat.

2. Add the remaining ingredients, stir well, cover and simmer over low heat for 1 to 2 hours. Stir occasionally, tasting to adjust spices to preference. Water or tomato juice may be added gradually to thin to desired consistency.

Serves 8-10.

Breaded & Fried Zucchini

2010-09-02T22:28:00.003-04:00

2 medium zucchini squash
canola oil for frying
2 eggs
1/2 cup milk
1 cup flour
1 cup corn meal
1/2 tbsp seasoned salt
1/2 tbsp seasoned pepper

1. Cut zucchini into coins about 1/3" thick.

2. Beat the eggs and the milk together in a small, flat-bottomed bowl (that will be easy to dip the zucchini coins into and fully submerge them).

3. Cover a frying pan in about a quarter inch of oil. (Make sure your oil is meant for high temperatures. Something like canola oil or peanut oil is more appropriate. Do not use a low-temperature oil like olive oil.) Start it heating on medium-high heat.

4. While the pan is heating, mix flour, corn meal, seasoned pepper and seasoned salt in a shallow bowl.

5. The pan is ready when a small bit of flour thrown in sizzles and bubbles. Dip each zucchini coin in the egg and milk mixture until completely coated, then coat them in the flour mixture and drop them in the pan. Turn them partway through. They are done when both sides are golden brown. Set aside on a plate with some towels to soak up any extra oil.

Serves 4.

Mini Farfalle with Tomatoes and Corn

2010-09-01T18:40:00.000-04:00

1 box (16 oz) mini farfalle pasta
2 pounds plum tomatoes (may substitute 28oz can diced tomatoes)
2 tbsp extra virgin olive oil
1 tbsp chopped onion
1 can (15.5 oz) corn, drained
1 cup grated Parmesan cheese
4 leaves basil, chopped

1. Place fresh tomatoes in boiling water for 60-90 seconds to blanch; peel the skin, remove the seeds and chop.

2. Cook pasta according to package directions. Meanwhile, in a medium skillet, saute onion in olive oil over medium heat for 5 minutes.

3. Add tomatoes to skillet and simmer for 3 minutes; season with salt and pepper to taste. Add corn and simmer for 2 minutes. Drain pasta and toss with sauce. Stir in cheese and basil just before serving.

Serves 6.

Chicken Tetrazzini

2010-08-17T09:34:00.003-04:00

1 pkg (8oz) spaghetti, broken into pieces
1/4 cup butter
1/4 cup all purpose flour
3/4 tsp salt
1/4 tsp ground pepper
1 cup chicken broth
1 cup heavy cream
2 tbsp sherry
1 can (4.5oz) sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup Parmesan cheese

1. Preheat oven to 350. Lightly grease a 9x13" baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook 8-10 minutes or until al dente; drain.

2. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring until smooth. Remove from heat and gradually stir in chicken broth and cream. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken.

3. Pour mixture into the prepared baking dish and top with Parmesan. Bake 30 minutes until bubbly and lightly browned.

Serves 6.

Tomato and Goat Cheese Pizza

2010-08-11T18:19:00.002-04:00

1 (13.8oz) can refrigerated pizza crust dough
Cooking spray
1 garlic clove, halved
1 large tomato, seeded and chopped (about 10 ounces)
1 cup shredded part-skim mozzarella cheese
3/4 cup crumbled herbed goat cheese

1. Preheat oven to 425.

2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Put in oven for 9 minutes.

3. Remove crust from oven. Rub with garlic; sprinkle with tomato and cheeses. Return to oven for 3-4 more minutes. Turn on broiler for 1 minute to brown crust edges and finish melting cheese. Serve immediately.

Makes 8 slices.

French Green Beans with Butter and Herbs

2010-08-04T20:19:00.000-04:00

1 lb thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 tbsp butter
1 tbsp parsley, chopped fine
1 tbsp fresh thyme leaves
1 tbsp tarragon or basil, chopped fine
2 tbsp chives, chopped fine
salt and pepper to taste
lemon wedges

1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3. Add the green beans and sauté for 2-3 minutes, stirring often.

4. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

Note: Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Serves 4.

Cucumbers in Sour Cream

2010-07-25T19:05:00.002-04:00

3 medium cucumbers, peeled and thinly sliced
1/4 tsp salt
2 shallots, thinly sliced
1 tbsp white or balsamic vinegar
Dash pepper
1/4 cup sour cream

1. Combine all ingredients in a bowl, stirring gently to thoroughly combine. Cover and chill for at least 1 hour before serving.

Serves 4-6.

Scalloped Potatoes and Ham

2010-07-20T18:35:00.002-04:00

2 cups cooked ham, cubed
1/3 cup onion, finely chopped
1/3 cup butter
1/3 cup flour
3-3/4 cups milk
7-8 large potatoes, thinly sliced
2 tsp salt
1/4 tsp pepper

1. Preheat oven to 375. To make sauce, cook onion in butter until tender but not brown. Stir in flour, salt and pepper. Add milk. Cook, stirring, until thickened and bubbly. Cook, stirring, one minute more.

2. In a 2-quart casserole dish, place half of the ham and half of the potatoes. Cover with half the sauce. Repeat layers.

3. Bake, covered, for 45 minutes. Uncover and bake 45 minutes more or until potatoes are done.

Serves 6.

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

2010-06-06T19:46:00.003-04:00

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 4-ounce boneless center-cut loin pork chops (about 1/2" thick--this is important for the specified cooking time)
2 tsp peanut oil
cooking spray
1/8 tsp salt
2 tbsp bottled ground fresh ginger
2/3 cup chicken broth
4 tbsp sake or dry sherry
4 tbsp soy sauce
4 tsp sugar
2 tsp wasabi paste
2/3 cup thinly sliced green onions

1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

2. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Serves 4.

Scallops with Mushrooms and Spinach

2010-05-09T20:09:00.005-04:00

40 sea scallops
salt and pepper
olive oil
1/4 cup flour
4 tbsp unsalted butter
1 cup chopped shallots (3 shallots)
8 oz mushrooms, thick slices
1/2 cup dry white wine
8 oz baby spinach, rinsed & pat dry
freshly grated Parmesan cheese
lemon wedges

1. Preheat oven to 275.

2. Rinse scallops and pat dry with paper towels. Flour the scallops, shaking off any excess. Heat 2 tbsp olive oil in a saute pan over medium-high heat. Add scallops to saute pan, working in two batches if necessary. Salt and pepper the scallops, then cook 3 minutes on one side. Flip and cook two minutes on the other side, until both sides are lightly browned. DO NOT OVERCOOK. There is no need to cook scallops completely; it is ok if they are a little pink inside. Place scallops in a 13x9" baking dish and place in oven to keep warm.

3. Melt butter in the saute pan. Lower heat to medium. Add the shallots to the melted butter, tossing to coat. Cook 2 minutes. Add the mushrooms, cooking 4-5 minutes until browned. Add white wine and cook for 2 more minutes. Add spinach a little at a time, adding more as it cooks down, until all spinach has been added.

4. Remove scallops from oven. Add spinach and mushroom mixture to the scallops, mixing just a bit. Sprinkle Parmesan over the top. Return dish to oven for 3 minutes. Serve with a dash more pepper, some lemon juice and more Parmesan if desired.

Serves 6.

(from Lil Foot's Mommy)

Roasted Tomato Caprese Salad

2010-05-09T20:05:00.003-04:00

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1-1/2 tbsp balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Kosher salt and freshly ground black pepper
16 oz fresh salted mozzarella
12 fresh basil leaves, julienned

1. Preheat the oven to 275 degrees F.

2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

3. Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Serves 6.

Chicken, Cheddar and Bacon Casserole

2010-05-04T09:28:00.002-04:00

8 oz mini penne pasta or elbow macaroni
6 to 8 slices bacon
2 tbsp butter
1 lb chicken breasts or chicken tenders, cut in 1-inch pieces
4 green onions, sliced
2 tbsp flour
1-1/2 cups milk
1/2 cup chicken broth or more milk
1/2 tsp salt, or to taste
1/4 teaspoon ground black pepper
1/4 teaspoon dried leaf thyme
8 oz Cheddar cheese, shredded
4 oz American cheese, shreds or chopped
1 cup bread crumbs
1 tablespoon melted butter

1. Cook the pasta in boiling salted water following package directions.

2. Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°. Put cooked pasta in baking dish.

3. In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble. Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer. Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses, along with crumbled bacon. Spoon into the prepared baking dish. Combine with pasta.

4. Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.

Serves 6.

Pesto Primavera

2010-05-04T09:10:00.000-04:00

2.5 cups each thinly sliced zucchini and yellow squash
1 tbsp olive oil
12 oz farfalle pasta
1/3 cup pesto sauce

1. Cook pasta according to package directions.

2. Saute squash in olive oil over medium heat until tender.

3. Toss squash with pasta and pesto. Sprinkle with grated Parmesan.

Serves 4.

Asparagus Parmesan Au Gratin

2010-04-14T14:45:00.002-04:00

1.5 cups (3oz) French's French Fried Onions
1.5 lbs fresh asparagus, trimmed
1 can cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
1 tbsp coarse grain mustard

1. Preheat oven to 400. Crush french fried onions in plastic bag with hands.

2. Cook asparagus in boiling water for 3 minutes. Drain well.

3. Mix soup, milk, Parmesan cheese and mustard. Pour half the sauce into greased 1.5-quart baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.

4. Bake, uncovered, for 20 minutes or until hot. Top with crushed french fried onions. Bake 5 minutes until golden & crispy.

Serves 6-8.

Chipotle Chicken Quesadillas

2010-02-23T19:35:00.003-05:00

3 tbsp olive oil
1 red onion, finely chopped (about 1 1/2 cups)
salt
3 garlic cloves, finely chopped
2 chipotle chiles in adobo sauce, finely chopped
3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
3 green onions, thinly sliced
1 tbsp honey
3 cups coarsely shredded roasted chicken breast
4 10-inch-diameter flour tortillas
3 cups shredded white cheddar cheese (about 12 ounces)
1/2 cup fresh cilantro leaves
1/3 cup Mexican crema or sour cream
4 lime wedges

1. Heat the oil in a large sauté pan over medium heat. Add the onion, sprinkle with salt, and sauté until tender, about 3 minutes. Add the garlic and sauté until the onions are translucent, about 2 minutes.

2. Stir in the chipotle chiles, then the tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken, stirring often, about 20 minutes.

3. Stir in the green onions and honey. Stir in the chicken. Keep warm.

4. Heat a large flat griddle pan over medium-low heat. Lay 2 tortillas on the griddle and cook until hot but not crisp, about 2 minutes. Turn the tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves of the tortillas. Spoon about 3/4 cup of the chicken mixture in an even layer atop the cheese over each tortilla. Top each with 1/4 cup of cheese. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 3 minutes on each side. Repeat to make 2 more quesadillas.

5. Open the quesadillas and scatter the cilantro over the filling. Drizzle the crema over the filling then close the quesadillas.

6. Cut the quesadillas into wedges. Serve with lime wedges and enjoy immediately.

Serves 4.

Classic Pudding Pie

2010-02-13T11:26:00.002-05:00

2 (3.4oz) pkgs of Jello Instant Pudding
2-3/4 cups cold milk
1 ready-made graham cracker pie crust

1. Beat pudding mix and milk with a whisk for 2 minutes. Pour immediately into crust.

2. Refrigerate for 3 hours or until set. Serve topped with Cool Whip and fresh berries if desired.

Serves 8.

Honey Dijon Carrots

2010-01-08T12:24:00.002-05:00

3 cups carrots, peeled and sliced
1 tbsp Dijon mustard
1 tbsp honey
1 tsp fresh dill, chopped

1. Put carrots in a small pot with 2/3 cup water and bring to a boil. Boil, covered, for 8 minutes, or until desired tenderness.

2. Drain carrots and return to pot. Add in Dijon mustard, honey, dill and one tablespoon of water. Stir to mix.

3. Cover pot and return to medium heat, cooking for an addition 4-6 minutes.

Serves 4.

Winter Vegetable and Bean Soup with Pesto

2010-01-06T21:07:00.004-05:00

PESTO
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tbsp freshly grated Parmesan cheese
2 tbsp extra-virgin olive oil
3 garlic cloves, peeled

SOUP
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tbsp water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 oz green beans, trimmed, cut into 1/2-inch pieces
1 can (15 oz) cannellini (white kidney beans), rinsed, drained
1/4 tsp dried crushed red pepper

2 tbsp freshly grated Parmesan cheese

1. For pesto: Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)

2. For soup: Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes.

3. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes.

4. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes.

5. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.

6. Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

Serves 4.

Romaine-Wrapped Tilapia with Red Onion and Capers

2009-11-05T09:31:00.001-05:00

nonstick cooking spray
4 large romaine lettuce leaves
4 (5 oz)tilapia fillets
Salt and ground black pepper, to taste
4 teaspoons grainy coarse mustard
4 slices red onion
4 teaspoons drained capers

1. Preheat oven to 400° F. Spray a large, shallow baking dish with nonstick cooking spray.

2.Place romaine leaves on paper towels and sprinkle with water. Cover leaves with another paper towel and microwave on high for 10 seconds, until leaves are tender.

3. Arrange leaves on a flat surface and top each leaf with a single tilapia fillet (place fish crosswise on leaf). Season the top of fish with salt and black pepper, then spread with 1 teaspoon mustard. Place onion slice and 1 teaspoon capers on top of mustard. Fold over one side of romaine leaf to cover fish and then fold over the other side. Place wrapped fish seam-side down in prepared baking dish and cover with foil. Bake 15-20 minutes, until fish is fork-tender.

Serves 4.

Peanut Butter Chocolate Bars

2009-10-27T13:13:00.001-04:00

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 cups chocolate chips

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.

3. In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes until they can be stirred smooth. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Makes 36 bars.

Pork Tenderloin with Mustard Sauce

2009-10-21T20:25:00.004-04:00

2 cups uncooked medium egg noodles
1 tbsp olive oil
1 (1 lb) pork tenderloin, trimmed and cut crosswise into 12 (1"-thick) slices
1/2 tsp black pepper
1/4 tsp salt
1 cup dry white wine
3 tbsp whole-grain Dijon mustard
2 tbsp water
2 tsp cornstarch

1. Cook noodles according to package directions, omitting salt and fat; drain.

2. While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.

3. Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.

4. Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.

Serves 4.

Chicken Pot-au-Feu

2009-09-30T20:34:00.007-04:00

8 fingerling potatoes, or 2 yellow-fleshed (Yukon gold) potatoes, cut into 1" strips
4 (4oz) skinless, boneless chicken breast halves
1 leek, halved lengthwise and cut into 1/2-inch-thick slices
12 baby carrots
1 tsp minced garlic
1 tsp fines herbes (aka "fine herbs," a traditional blend in most grocery-store spice sections)
1/2 cup dry white wine
2 cups chicken broth
2 cups spinach, chopped
olive-oil cooking spray
salt and black pepper to taste

1. Preheat oven to 425. Spray potatoes with cooking spray; season with salt and pepper. Transfer potatoes to a baking sheet and roast 12 minutes, until soft to the touch.

2. Meanwhile, salt and pepper both sides of the chicken. Spray a large nonstick skillet with cooking spray and set over high heat. Add chicken to hot pan and sear 1 minute per side, until golden brown. Add leek, carrots, garlic and herbs; cook 1 minute to sear vegetables. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer for 5 minutes. Add spinach to one side of the pan and simmer for 1 minute, until chicken is cooked through and greens are wilted.

3. To serve, place spinach in the bottom of four shallow bowls. Slice chicken crosswise into five pieces each and arrange atop spinach. Arrange potatoes and remaining vegetables around chicken. Ladle remaining broth over the top.

Serves 4.
------------------------------
This was cooked in unison with my friend, Daniel, in a little collaboration we'll call this...something creative when I can think of it. ;-)

Farmers Market Squash Saute

2009-07-31T18:18:00.000-04:00

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 tbsp olive oil
1/2 cup shredded mozzarella cheese
2 tbsp chopped fresh basil
2 tbsp grated Parmesan cheese

1. Cook squash in hot oil in large skillet on medium heat 3 minutes, stirring occasionally. Stir in garlic; cook 3 minutes or until squash is crisp-tender.

2. Remove from heat; stir in mozzarella and basil.

3. Sprinkle with Parmesan before serving.

Serves 4.

Grilled Chicken and Pesto Farfalle

2009-06-29T20:18:00.002-04:00

1 lb skinless boneless chicken breast halves
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
Cooking spray
10 oz uncooked farfalle (bow tie pasta)
1/2 tbsp butter
1 garlic clove, minced
3/4 cup milk, divided
1 tbsp all-purpose flour
1/2 of a 3.5-ounce jar store-bought pesto
1/4 cup plus 2 tbsp half-and-half
1 cup shredded fresh Parmesan cheese, divided
2 cups halved grape tomatoes (about 1 pint)
1/4 cup chopped fresh basil

1. Prepare grill to medium-high heat.

2. Sprinkle chicken evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.

3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/8 cup cooking liquid. Place pasta in large bowl.

4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/4 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1/2 cup milk and the half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add reserved cooking liquid, remaining saltand pepper, and 1/2 cup cheese; stir until cheese melts.

5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining cheese. Serve immediately.

Serves 6.

No-Bake Cheesecake

2009-03-15T20:58:00.002-04:00

2 pkg (8 oz each) cream cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip
1 graham cracker pie crust (6 oz)

1. Beat cream cheese and sugar in large bowl with mixer until well blended.

2. Whisk in Cool Whip.

3. Spoon into crust. Refrigerate 3 hours or until set.

Note: Cheesecake can be topped with 2 cups fresh sliced strawberries and 1/3 cup fresh blueberries OR 2 cups sliced fresh peaches and 1/3 cup fresh raspberries, if desired.

Serves 6.

Chicken, Rice and Broccoli

2009-03-01T19:23:00.003-05:00

1 tbsp oil
4 small boneless skinless chicken breast halves (about 1 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1.5 cups water
2 cups Minute white rice, uncooked
3 cups fresh or frozen broccoli florets

1. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove from skillet.

2. Add soup and water to skillet; mix well. Bring to boil. Stir in rice and broccoli. Top with chicken; cover. Reduce heat to low; cook 5 minutes.

3. Remove chicken from skillet to serving plate. Fluff rice mixture with fork. Serve with chicken.

Note: I have substituted peas for the broccoli as well.

Serves 4.

Brown Sugar Glazed Pork

2009-02-17T19:27:00.006-05:00

3 fresh garlic cloves
6 tbsp brown sugar
6 tsp Montreal steak seasoning
1 pork tenderloin (about 1 lb)
4 tbsp butter, divided
1/2 cup red wine

1. Crush garlic using garlic press, into medium bowl. Stir in brown sugar and steak seasoning until well-blended.

2. Preheat large saute pan on medium 2-3 minutes. Cut pork diagonally into about 8 3/4"-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides.

3. Place 1 tbsp butter in pan; swirl to coat. Add pork; cook 5-6 minutes on each side or until well-browned. Add a second tablespoon of butter about halfway through cooking to keep pan well lubricated.

4. Remove pork from pan. Stir in wine and remaining 2 tbsp butter; simmer 1 minute, stirring continually. Serve wine sauce with pork.

Notes: We have found that the pork cooks more quickly, all the way through, without drying out, if we cover the pan with its lid, removing it only to turn the meat and occasionally check that the butter is browning in the pan, but not burning--you don't want your wine sauce to taste burnt! For the wine, I have used a Merlot and a Cabernet, both of which have worked well.

Serves 4.

Onion Roasted Potatoes

2009-02-01T15:17:00.002-05:00

1 envelope Lipton Recipe Secrets Onion Soup Mix
4 medium potatoes (about 2lbs), cut into large chunks
1/3 cup olive oil

1. Preheat oven to 425. In 13x9" baking dish or roasting pan, combine all ingredients.

2. Bake, stirring occasionally, 35 minutes or until potatoes are tender golden brown.

Serves 4.

New England Clam Chowder

2009-01-21T19:07:00.002-05:00

4 6.5oz cans chopped clams
1 tbsp olive oil
2 cups chopped onion
2 cups chopped potatoes
2 chicken bouillon cubes
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp pepper
4 cups milk
2 cups light cream
3 to 4 tbsp cornstarch

1. Drain clams, reserving the juice. In a large stockpot, saute the onion in olive oil until golden brown. Add the reserved clam juice, potatoes, bouillon cubes, Worcestershire sauce, thyme and pepper. Bring mixture to boiling and reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender.

2. Using a spatula, mash the potatoes against the side of the pan until slightly mashed. Combine the milk, cream and cornstarch in a separate container until well blended. Add the potato mixture and stir until bubbly and thickened. Add the clams and cook until heated through.

Serves 8 to 12.

Shepherd's Pie

2009-01-08T18:27:00.001-05:00

12 medium potatoes
1.5 pounds ground beef
1 can of corn, drained
1 jar of beef gravy

1. Preheat oven to 350.

2. Peel potatoes and cut into chunks. Boil 15-20 minutes or until fork tender. Drain. Add 1/4 cup of milk and 1/4 cup of margarine or butter, salt and pepper to taste, and mash thoroughly. Set aside.

3. Cook ground beef in skillet breaking into small pieces until cooked thoroughly. Drain. Pour in gravy with ground beef and stir over heat until warmed through.

4. Spread ground beef mixture into the bottom of a baking dish. Top with corn, spread evenly over ground beef. Top with mashed potatoes, making sure corn is completely covered.

5. Bake uncovered for 30 minutes or until potatoes are golden brown.

Serves 4.

Peanut Butter Blossoms

2008-12-10T23:24:00.001-05:00

48 Hershey's Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch (or 1-1/2-inch) balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes (10 to 12 minutes for 1-1/2-inch balls) or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. After 1 minute, remove from cookie sheet to wire rack. Cool completely.

Makes about 3-4 dozen cookies, depending on size.

Glazed Baby Carrots

2008-10-28T18:17:00.002-04:00

1 1/2 lbs baby carrots
3 tbsp butter, cut into small pats
1 tbsp sugar
1 tsp salt

1. Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings.

Serves 4.

Sausage & Spinach Pasta

2008-09-02T23:42:00.003-04:00

12oz fusilli pasta
10oz frozen spinach, thawed and squeezed dry
12oz Italian sausage (sweet or hot, your choice), casings removed
1/2 cup sun-dried-tomato pesto

1. Cook pasta according to package directions.

2. While pasta is cooking, in a 12-inch skillet, cook sausage over medium heat 12 minutes or until browned, stirring to break it up with a spoon. Discard any fat. Add spinach; cook 4 minutes.

3. Reserving 3/4 cup cooking water, drain pasta. Add pasta and reserved water to skillet. Stir in pesto.

Serves 4.

Tuna Cakes

2008-05-16T17:35:00.003-04:00

2 cans (6oz each) light tuna in water, drained, flaked
1 pkg (6oz) Stove Top Stuffing for Chicken
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1/3 cup mayo
2 tbsp sweet pickle relish
3/4 cup water

1. Mix tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl. Cover the bowl and refrigerate for 10 minutes.

2. Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 cup for each cake. Gently flatten cakes using a spatula. Cook 3 minutes on each side or until golden brown on both sides, turning cakes over carefully.

Serves 6 (2 cakes each).

Honey-Garlic Chicken

2008-05-12T23:41:00.004-04:00

1 lb boneless skinless chicken breasts, sliced
3 cups frozen stir fry vegetables
1/2 cup Italian dressing
2 tbsp honey
4 cloves garlic, minced
3/4 tsp ground ginger
3 cups hot cooked rice

1. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 minutes, stirring occasionally.

2. Add vegetables, dressing, honey, garlic and ginger.

3. Cook and stir an additional 5 minutes or until chicken is cooked through and vegetables are heated through. Serve with rice.

Serves 4.

Crispy Parmesan Fish Fillets

2008-05-08T19:29:00.003-04:00

2/3 cup Italian bread crumbs
1/2 tsp paprika
1/4 cup milk
1/4 cup grated Parmesan cheese
1 egg
4 tilapia fillets

1. Preheat oven to 450. Mix together bread crumbs, paprika & Parmesan cheese in a shallow dish. In a shallow bowl, mix together milk and egg. Dip each fillet in milk/egg mixture, then coat with crumb mixture.

2. Place breaded fillets on a baking sheet that has been sprayed with non-stick cooking spray. Bake approximately 5-6 minutes. Turn fillets and continue cooking for another 5-6 minutes.

Serves 4.

Parmesan-Baked Salmon

2008-04-26T16:47:00.003-04:00

1/4 cup mayo
2 tbsp grated Parmesan cheese
1/8 tsp ground cayenne pepper
4 salmon fillets, skin removed
2 tsp lemon juice
10 Ritz crackers, crushed

1. Preheat oven to 400. Mix mayo, pepper and cheese until well blended; set aside.

2. Place salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs.

3. Bake 12-15 minutes or until salmon flakes easily with fork.

Serves 4.

Three-Cheese Meatball Heroes

2008-04-20T00:20:00.003-04:00

16 frozen or fresh, fully-cooked meatballs
1 (15 1/2 oz) jar of marinara sauce
1/2 cup sun-dried tomato pesto or basil pesto
4 hero rolls, cut in half & toasted
4 tbsp grated parmesan cheese
4 oz sliced or shredded provolone cheese
4 oz sliced or shredded fontina cheese

1. Heat oven to 400. If using frozen meatballs, cook according to package directions. Meanwhile, in a medium saucepan, heat the marinara sauce and the cooked meatballs over medium heat, stirring frequently until sauce is thickened and hot, 5 to 6 minutes.

2. Spread 1 tbsp of the pesto sauce on bottom half of each roll. Place 4 meatballs on each roll. Spoon marinara sauce on top of meatballs, dividing evenly. Sprinkle each with a tbsp of parmesan cheese. Top each with 1oz provolone and 1oz fontina cheese.

3. Place heroes on a baking sheet; bake 4 to 5 minutes or until hot and cheeses are melted.

Serves 4.

Pesto Angel Hair with Broccoli

2008-04-20T00:18:00.002-04:00

8 ounces angel hair pasta
2 cups fresh broccoli florets
1 tablespoon butter
1/2 cup sun-dried tomato pesto

1. Fill large sauce pan 1/2 full of water. Cover & bring to a boil on high heat.

2. Stir pasta into boiling water & boil 1 minute. Stir in broccoli & boil 4 minutes, stirring occasionally.

3. Drain. Add butter to saucepan, using residual heat to melt butter. Return pasta & broccoli to pan. Stir in tomato pesto. Mix & serve.

Serves 2 as a main dish, 4 as a side dish.

Tilapia with Lemon-Butter Wine Sauce

2008-04-20T00:15:00.002-04:00

4 teaspoons of flour, divided
1 teaspoon seasoned salt
5-6 sprigs fresh Italian parsley
1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine

1. Place 3 teaspoons of flour & the seasoned salt into a large zip-top plastic bag; shake to mix & set aside. Chop parsley coarsely, leaves only. Slice the lemon in half & set both halves aside.

2. Check fish for bones by pressing on the fillets with fingertips & remove. Add fish to zip-top bag; seal tightly & shake to coat. Preheat a large saute pan on medium-high heat 2-3 minutes.

3. Place 1 tablespoon butter in pan & swirl to coat. Add fish & cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden & flakes easily. Place fish on serving plates.

4. Place remaining 1 tablespoon butter & 1 teaspoon flour, the wine & squeeze the juice from the lemons into the saute pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into sauce & serve over fish.

Serves 4.

Zesty Potato Salad

2008-04-20T00:12:00.003-04:00

2 lbs red potatoes, scrubbed, skins left on, cut into bite-sized chunks of roughly uniform size
1/2 cup mayonnaise
4 teaspoons Grey Poupon dijon mustard
2 teaspoons honey
1/8 teaspoon black pepper

1. Cook potatoes in boiling water until tender. Drain. Rinse with cold water until cooled.

2. Mix mayo, mustard, honey & pepper; stir to combine. Add potatoes. Mix lightly. Cover.

3. Refrigerate several hours or until chilled.

Serves 6.

Layered Tomato Salad

2008-04-20T00:05:00.005-04:00

2 red tomatoes
1 yellow tomato
1/2 cucumber
1/2 green bell pepper
1/4 red onion
chopped fresh basil
balsamic vinaigrette dressing

1. Cut tomatoes into thick slices. Thinly slice pepper, cucumber and onion.

2. Layer tomatoes on a plate, followed by cucumber slices, then pepper, and finally onion. Top with a little bit of fresh basil and dressing to taste over entire salad.

3. Place in refrigerator to cool & marinate while you cook dinner.

Serves 4.

Caprese Panini

2008-04-20T00:03:00.001-04:00

1 tablespoon olive oil
3/4 cup diced tomatoes
pinch of red pepper flakes
1/2 teaspoon balsamic vinegar
4 slices of sourdough or whole wheat bread (note: i was skeptical but tried the whole wheat because that was what i had on hand -- and so very good!)
1/2 cup pesto, purchased or homemade
6 ounces fresh mozzarella, thinly sliced
salt and pepper

1. Heat oil in a nonstick skillet over medium-high heat. Add tomatoes and red pepper flakes; saute until just starting to break down, about 3 minutes.

2. Off heat, add vinegar. Brush oil on one side of each slice of bread; spread the other sides with pesto. Arrange mozzarella and tomato mixture on two slices of bread, then sprinkle with salt & pepper. Top with another slice of bread, oil side up.

3. Toast sandwiches in a panini press. Or you can toast them in a skillet, a heavy skillet on top of the sandwich as a weight, or by pressing down continually on the sandwich with a spatula (this is the method i used). Cook over medium heat. When first side is finished, flip and reweight to finish.

Serves 2.

Bruschetta Chicken Over Angel Hair with Sauteed Zucchini

2008-04-20T00:00:00.003-04:00

Sun-Dried Tomato Vinaigrette salad dressing
2 small boneless skinless chicken breast halves
1 large tomato, diced
1/4 cup diced onion
1/4 cup shredded mozzarella
1/4 cup chopped fresh basil
2 medium zucchini
olive oil
1/2 teaspoon minced garlic
angel hair pasta
salt & pepper

1. Preheat over to 375.

2. Put chicken breasts in a plastic bag with enough dressing to coat completely, turning bag several times to make sure all chicken is covered. Refrigerate 10 minutes to marinate.

3. Remove chicken from bag & place in baking dish. Add a little more dressing for moisture while it bakes, cover & bake for 15 minutes.

4. Cut zucchini into 1/2-inch slices. Put half diced tomato in a bowl with onion, half the basil, 1/4 cup mozzarella, and cover with dressing; combine.

5. Flip chicken over, add a little more dressing, cover and cook 15 more minutes or until cooked through.

6. Put on water to boil for angel hair. Put olive oil in pan, add garlic, remainder of basil, and zucchini; saute over med-high heat, roughly 5 minutes. Cook pasta according to package directions.

7. Spoon "bruschetta" mixture over chicken, put back in oven, uncovered, for 5 minutes. Remove pasta from heat & drain. Add remaining diced tomato to zucchini (sprinkle a little shredded mozzarella over the top, if desired) and let heat for 2 minutes. Remove chicken from oven. Serve over angel hair with zucchini on the side.

Serves 2.

Strawberry Pretzel Salad

2008-04-19T23:57:00.003-04:00

CRUST
2 c. crushed pretzels
3/4 c. melted margarine (1 1/2 sticks)
4 Tablespoons sugar

SALAD
1 c. sugar
8 oz. cream cheese (softened)
8 oz. cool whip

TOP LAYER
Lg. pkg. strawberry jello
2 c. boiling water
2 pkgs. sliced strawberries

1. Mix ingredients for crust. Put in 9x13 inch metal pan and bake at 350 degrees for 6 minutes. Let cool.

2. Mix salad ingredients and spread on top of crust.

3. For top layer: Mix jello w/boiling water. Place in refrigerator. When jello starts to gel add 2 pkgs. of sliced strawberries. Return to refrigerator. When half gelled, pour on top of salad mixture and refrigerate until firm.

Makes 16-20 servings.

Stuffed Shells

2008-04-19T23:47:00.003-04:00

1 package (12 oz) jumbo shells, uncooked
4 cups (2 lb) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
3 cups (about 28 oz jar) spaghetti sauce

1. Heat oven to 375. Cook pasta according to package directions. Drain well.

2. In medium bowl, stir together cheeses, eggs, parsley, salt and pepper. In 13x9-inch baking dish, spread 1/2 cup of sauce. Fill each cooked pasta with about 1-1/2 tablespoons cheese mixture; layer one half filled pasta in prepared dish. Spread half of remaining sauce over pasta; layer remaining filled pasta over sauce. Spread remaining sauce over pasta; sprinkle with additional Parmesan cheese if desired.

3. Cover with foil. Bake 35 minutes or until hot and bubbly.

Makes 8-10 servings.

Bruschetta Chicken Bake

2008-04-19T23:42:00.003-04:00

1 can (14.5 oz) diced tomatoes, undrained
1 package (6 oz) Stove Top Stuffing Mix for Chicken
1/2 cup water
2 garlic cloves, minced
1-1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

1. Preheat oven to 400. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

2. Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.

3. Bake 30 minutes or until chicken is cooked through.

Serves 6.

Golden Crusted Pork Chops

2008-04-19T23:36:00.004-04:00

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
3 tbsp Miracle Whip
3 tbsp dijon mustard
6 bone-in pork chops

1. Preheat oven to 425. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in a small bowl; set aside.

2. Arrange chops in 13x9-inch baking dish; brush both sides with mustard mixture. Top chops with stuffing; cover dish with foil. Bake 10 minutes.

3. Uncover chops. Bake an additional 20 minutes, or until chops are cooked through.

Makes 6 servings.

Candy Cane Cookies

2008-04-19T23:34:00.002-04:00

1 box Devils Food cake mix
1/4 cup water
1/4 cup oil
1 egg
Hershey's Candy Cane Kisses

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Batter will be very stiff. Spoon into cups of mini muffin tin and bake for 15 minutes at 350 degrees F. While cookies are baking, unwrap candy and set aside. As soon as cookies come out of the oven, push a Kiss into each one. Finish cooling completely on rack before storing in covered container or zipped plastic bag.

Makes 4 dozen.

(from Marianne's Kitchen)

Honey Lime Chicken

2008-04-19T23:31:00.002-04:00

(photo generously shared by Janet)

1/3 cup all purpose flour
1/4 tsp cayenne pepper
10 oz boneless skinless chicken breast, cut into strips
1 tbsp butter
2 tbsp lime juice
2 tbsp honey
1 tbsp brown sugar
1 tsp Worcestershire sauce

1. In a large resealable plastic bag, combine flour & cayenne. Add chicken, a few strips at a time, and shake to coat.

2. In a skillet, brown chicken in butter on all sides.

3. Combine the lime juice, honey, brown sugar and Worcestershire sauce; pour over chicken. Cook for 1-2 minutes or until juices run clear and sauce is thickened.

Serves 2.