Monday, November 30, 2009

Strawberry & Almond Thumbprint Cookies

1 pouch 16.5 oz. sugar cookie mix
1/2 C. butter or margarine, softened
1 egg
4 T. flour
1 1/2 tsp. almond extract
1/3 C. strawberry jam
1/2 C. white vanilla baking chips
1/4 C. sliced almonds
Red or green sugar, if desired

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, extract, and flour until dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation. Top with sliced almonds.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 5-10 minutes; remove from cookie sheet to wire rack.

In small microwave-safe bowl, microwave baking chips on high 1 to 2 minutes or until chips are just melted. Stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

For a decadent twist, try one of these variations:
1. Rum extract in place of almond extract and apricot jam in place of strawberry
2. Brandy extract in place of almond and apple butter in place of jam
3. Cherry extract for almond, nutella in place of the jam
4. Vanilla extract in place of almond, and mixed berry jam in place of strawberry

Autumn Salad

I love that flavors of fall, and sometimes need a salad hearty enough to stand up to them. Here's just the salad!

1 heart of romaine, torn into bite sized pieces
1/3 C. dried cranberries
1/4 C. toasted walnuts
1/4 head of purple cabbage, shredded
1/2 C. shredded carrot
1/8 C. black olives, sliced (optional)
1/4 C. shredded sharp cheddar

Toss all ingredients together. Chill.

Yields - 8-12 servings

Saturday, November 28, 2009

Sweet & Savory Stuffed Mushrooms

16 large white button mushrooms
1/2 red bell pepper, finely chopped
1 large apple, any variety, peeled, cored, and shredded
1 medium carrot, shredded
1 C. parmesan
2 T. dried parsley
2 T. minced garlic
1/2 C. sour cream, reduced fat
1 C. bread crumbs
3 oz. cream cheese, light
salt and pepper
1/3 C. chicken broth or stock, low sodium
2 T. margarine or butter
8 slices mozzarella cheese, cut in half.

In a large mixing bowl, combine red bell pepper, carrot, apple, parmesan, parsley, garlic, sour cream, bread crumbs, salt and pepper, and cream cheese. Mix well. Stuff each mushroom with a large, rounded spoonful of veggie mixture into mushrooms. Brush mushrooms with margarine then place in a well greased, oven-safe casserole, pour chicken broth into bottom of casserole dish, and bake at 350 for 15-19 minutes. Top with cheese, and bake an additional 5-6 minutes, or until the cheese melts.

Yields = 16 appetizers

Wednesday, November 25, 2009

Perfect Buttery Chicken Nuggets

2 lbs. boneless, skinless chicken breast
1 C. flour
1 C. bread crumbs
1 egg, scrambled in 3 T. milk
1 tsp. each garlic and onion powder
2 tsp. salt
1 tsp. black pepper
1/4 C. parmesan
1/2 C. canola oil

Cut chicken into strips, then into 2-3" pieces.

In a wide, shallow bowl, combine flour, bread crumbs, parmesan, and seasonings. Dip chicken in egg wash, then thoroughly coat in flour mixture.

Heat a skillet on medium-high, add oil. When oil is hot, add chicken and cook 4-5 minutes per side until chicken is golden brown.

Yields = 6 servings

Stuffed Mushrooms - Thanksgiving Style

Want to add an appetizer to your Thanksgiving menu, but don't want to spend more time in the kitchen? Check this out - I use about 1 1/2 of stuffing to stuff the mushrooms - super easy, super fast, and sure to be a crowd favorite!

12 large white button mushrooms
1 1/2 C. stuffing
2 tsp. minced garlic
6 slices provolone cheese
2 T. margarine

Preheat oven to 350.

Grease a 13x9" baking dish. Remove stems from mushrooms. Brush mushrooms with margarine, spoon in stuffing, sprinkle with garlic and top with cheese.
Bake for 15-20 minutes.

Serve hot.
Yields = 12 mushrooms

*Take stems that you removed from the mushrooms, lightly sauteed and add to your gravy.

Candied Yams

5 lbs. sweet potatoes
1/2 C. margarine
1/2 C. milk
1 tsp. cinnamon
1 C. brown sugar
1 1/2 C. mini marshmallows
2 T. margarine

Peel and chop sweet potatoes. Add sweet potatoes to a large stockpot, cover with water and bring to a boil. Boil uncovered for 15-20 minutes. Potatoes are done when fork tender.

Drain potatoes and add to a mixing bowl. Mix on medium speed, adding in milk and margarine gradually. Mixing until smooth. Fold in cinnamon.

Place potatoes in an oven-safe casserole dish, top with brown sugar, remaining margarine, and mini-marshmallows.

Bake at 350 for 25-30 minutes. Potatoes are done when heated through and the marshmallows are melted.

Yields = 12-14 servings

Butter Pecan Chocolate Chip Cookies

1 pkg. butter pecan cake mix
1 egg
1/2 tsp. vanilla extract
1/4 C. margarine
1/3 C. Southern Butter Pecan coffee creamer
1 C. chocolate chips

Heat oven to 350.

In a large mixing bowl, combine cake mix, extract, egg, margarine, and creamer. Mix until smooth. Stir in chips. Batter will be thin.

Drop batter by spoonful onto greased cookie sheet spacing cookies at least 2-3" apart.

Bake for 10-11 minutes. Cool on the cookie sheet, remove after cooling.
Yields = 24-36 cookies

White Chocolate Mocha Bars

1 pkg. classic white cake mix
2 eggs
1/4 C. unsweetened applesauce
1/3 C. brown sugar
1/4 C. white chocolate mocha coffee creamer
1 tsp. coffee extract
1 C. white chocolate chips, divided (2/3 C. and 1/3 C.)

In a large mixing bowl, oombine all ingredients except the chips. Stir in 2/3 C. of chips into well-mixed batter.

Spread evenly in a greased 13x9" baking dish, top with remaining chips. Bake at 375 for 24-26 minutes.

Cool and cut. Dust with powdered sugar if desired.

Yields = 24 bars.

Monday, November 23, 2009

Italian-Style Stuffing

This recipe is enough to stuff a 14-18 lb. turkey, cut recipe down to 2/3 to stuff a roasting chicken (5-6 lbs.)

4 lbs. ground pork
4-5 C. chicken broth or stock
2 large bell peppers (any variety), finely chopped
1 apple, peeled and finely chopped
1 lb. mushrooms (any variety), chopped
1 C. carrot, shredded
2 T. fennel
2 T. basil
1 T. oregano
1 T. poultry seasoning
1 tsp. chili powder
1 C. dried fruit, any, chopped (golden raisins are my favorite here)
2-3 cloves garlic, minced
1 medium onion, finely diced
12-14 C. bread, any variety, cubed
1 C. parmesan

In a large, deep skillet, add ground meat, veggies, and seasonings. Cook over medium heat, until chicken is cooked through and veggies are tender. Add bread, apple, and chopped dried fruit, toss together to combine. Add in chicken stock, 1 C. at a time, until stuffing reaches your desired consistency. Toss with parmesan.

Put stuffing into your turkey (or chicken), or into an oven-safe casserole.
Roast until poultry is fully cooked, or roast stuffing separately at 350 for 1 hour. Stuffing is done when heated through and top is lightly crispy.

Yields = 14-16 servings

Traditional Stuffing

This recipe is enough to stuff a 14-18 lb. turkey, cut recipe down to 2/3 to stuff a roasting chicken (5-6 lbs.)

4 lbs. ground meat (any but beef)
6 C. chicken broth or stock
2 celery stalks, chopped
2 C. carrot, shredded
12-14 C. bread, any variety, cubed
1-2 T. sage
2-3 tsp. rosemary
2-3 cloves garlic, minced
1 medium onion, finely diced

In a large, deep skillet, add ground meat, onion, garlic, celery, carrot, and seasonings. Cook over medium heat, until chicken is cooked through and veggies are tender. Add bread, toss together to combine. Add in chicken stock, 1 C. at a time, until stuffing reaches your desired consistency.

Put stuffing into your turkey (or chicken), or into an oven-safe casserole.
Roast until poultry is fully cooked, or roast stuffing separately at 350 for 1 hour. Stuffing is done when heated through and top is lightly crispy.

Yields = 14-16 servings

Savory Chicken Apple Stuffing

This recipe is enough to stuff a 14-18 lb. turkey, cut recipe down to 2/3 to stuff a roasting chicken (5-6 lbs.)

3 lbs. ground chicken (ground turkey also works fine)
32 oz. chicken broth or stock
2 large apples, any variety, peeled and chopped
48 oz. bread, any variety, cubed (hearty breads work great)
2 T. fennel seed
1 T. basil
4 T. poultry seasoning
2-3 cloves garlic, minced
1 large red bell pepper, finely chopped
1/2 medium onion, finely diced

In a large, deep skillet, add chicken, onion, garlic, red bell pepper, and all seasonings. Cook over medium heat, until chicken is cooked through and onions are translucent. Add apple and bread, toss together to combine. Add in chicken stock, 1 C. at a time, until stuffing reaches your desired consistency.

Put stuffing into your turkey (or chicken), or into an oven-safe casserole.
Roast until poultry is fully cooked, or roast stuffing separately at 350 for 1 hour. Stuffing is done when heated through and top is lightly crispy.

Yields = 14-16 servings

Sunday, November 22, 2009

Cranberry Pear Compote

1 large pear, peeled and chopped into bite-sized pieces
12 oz. fresh cranberries
1 C. sugar
1/3 C. water
1/2 tsp. almond extract
2 T. minced ginger

In a medium saucepan over medium-low heat, add all ingredients and stir well. Simmer for 20-25 minutes, or until cranberries and pear are tender and mixture has thickened.

Serve cold (chill 2-3 hours) or serve hot.

Yields = 6-8 servings

Wild and Mild Bacon Ranch Dip

1 teaspoon salt
1 teaspoon garlic powder
2 Tablespoons onion flakes
1 1/3 teaspoons pepper
1 1/3 teaspoons sugar
1 teaspoon paprika
1 teaspoon parsley flakes
1/4 tsp. dill
3 T. bacon bits
1/8 C. parmesan
12 oz. sour cream, light

Combine all ingredients in a small bowl, stirring until well combined. Chill for 1 hour before serving.

Yields = 12-18 servings

Serve with:
Toast triangles, unbuttered
Crackers
Chips, corn, tortilla, or potato
Pretzels (great lowfat, affordable option!)
Raw veggies

Chunky Cheddar, Bacon, and Chive Dip

1/3 C. finely shredded cheddar cheese
12 oz. sour cream, reduced fat
2 T. dried chives
1 tsp. each garlic and onion powder
6 slices bacon, cooked and chopped (turkey bacon works fine, too)
1/4 C. green onion, finely chopped

Combine all ingredients except green onion, mix well. Top with green onion just before serving.

Serve with:

Unbuttered toast triangles
Crackers
Tortilla or potato chips
veggies

Yields = 12-18 servings

Ginger Almond Biscotti with White Chocolate Chips

1 pkg. white cake mix
2 eggs
1 1/2 C. flour
1/2 C. unsweetened applesauce or vegetable oil
1 tsp. ginger, ground (or 1 T. minced gingerroot)
1 tsp. almond extract (or 2 tsp. almond flavoring/liquer)
2/3 C. white chocolate chips

Optional spiced sugar for topping:
2 T. sugar
1/2 tsp. ginger
Mix together, use to top biscotti logs.

Heat oven to 350.

Grease a baking sheet.

In a large mixing bowl, combine all ingredients. Mix well, mixture will be very thick. Divide mixture in half, form each half into a 9x3" log, slightly flattened on top. Dust with spiced sugar (optional) and bake for 20 minutes.

Remove from oven, cool 10-15 minutes. Cut into 1/2" slices, place on baking sheet and bake 12-14 minutes. Cookies are done when firm on the outside.

Cool and store.

Yields = 36 cookies

Wednesday, November 18, 2009

VooDoo Chicken

This last Halloween weekend, I decided to make a funky take on stirfry chicken with a little extra kick - when you're in the mood for a little something spicy, give this bird a try!

2 large chicken breasts, cut into very thin strips
1 medium onion, finely chopped
2 large bell peppers, any color, julienned
1/2 C. honey
1/4 C. brown sugar
1/2 tsp. red pepper flake
3 dashes hot sauce, any brand
2 T. minced ginger
3 cloves minced garlic
2 T. oil

Season chicken with salt and pepper.

In a large bowl, combine honey, brown sugar, pepper flakes, hot sauce, ginger, and garlic. Whisk to combine thoroughly. Add chicken and toss to coat.

In a large skillet over high heat, add oil. When pan is hot, add chicken and veggies to the skillet. Cook over high for 6-9 minutes, until chicken is fully cooked and veggies are al dente.

Serve over rice or polenta.

Yields = 4-5 servings

Golden Oatmeal Cookies

2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. each almond and rum extracts
1 3/4 C. flour
1 tsp. baking soda
2 tsp. ginger
3 1/2 C. oats
1 C. golden raisins
1 C. sliced almonds


Heat oven to 350. In large mixing bow, beat margarine, applesauce, and sugars until creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, spices. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in raisins and almonds.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Cranberry Walnut Oatmeal Cookies

2 sticks margarine
1 1/4 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. rum extract
1 tsp. black walnut extract
1 3/4 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3 1/2 C. oats
1 C. dried cranberries
2/3 C. walnuts, chopped

Heat oven to 350. In large mixing bow, beat margarine, applesauce, and sugars til creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, spices. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in walnuts and cranberries.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Oatmeal Butterscotch Chippers

2 sticks margarine
1 C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. each vanilla and rum extracts
1 3/4 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3 1/2 C. oats
1 1/2 C. butterscotch chips

Heat oven to 350. In large mixing bow, beat margarine, applesauce, and sugars til creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, spices. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

White Chocolate Mint Bars

1 pkg. white cake mix
2 eggs
1/4 C. unsweetened applesauce
1/4 C. milk
1/3 C. brown sugar
1/4 tsp. mint extract
1/2 tsp. chocolate extract
1 pkg. white chocolate pudding mix
1/2 C. white chocolate chips

In a large mixing bowl, combine all ingredients and mix well. Mixture will be thick.
Spread evenly into a 13x9" baking dish and bake at 375 for 24-26 minutes.

Cool, cut, and dust with powdered sugar. if desired.

Yields = 24-28 bars

Chocolate Berry Bars

1 pkg. chocolate cake mix
2 eggs
1/2 C. brown sugar
1/4 C. milk
1/4 C. unsweetened applesauce
1 tsp. raspberry extract
1 C. raspberries, fresh or frozen

In a large mixing bowl, combine all ingredients, stirring well.

Spread evenly in a 13x9" pan. Mixture will be thick.

Bake at 375 for 24-27 minutes.

Cool, cut, and dust with powdered sugar, if desired.

Saturday, November 14, 2009

5 Ingredient, 5 Minute Dip

Don't you just lvoe recipes that are perfect for entertaining? This dip is fool-proof, easy-to-adapt, and ready in minutes! Nothing I love better than something I can make while Adam (DH) greets our gusts at the door.

8 oz. sour cream
1 oz. shredded cheese, any variety
1 envelope Lipton Vegetable Soup Mix, dry
1/4 medium red bell pepper, finely diced
1 T. parsley

Add all but parsley in a mixing bowl and mix well to combine. Sit in half of parsley, top with remaining half.

Yields = 16 servings (2 T. each)

Variations:

Change up the cheese for a fresh and different take on this dip.
Out of Vegetable Soup Mix - try this with savory garlic and herb dip, ranch dressing mix, or even a favorite blend of spices and finely diced veggies - the sky is the limit with the handy dip!

For another twist, add 1 C of your favorite meat/poultry (chicken is my favorite here) chopped and serve as a hearty dip or even as filler for a sammie or use to top a bagel half.

Spiced Apple Muffins

1 egg
1/2 C. milk
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/4 tsp. salt
1 T. vanilla
2 medium apples, any variety, peeled, cored, and diced
1 T. cinnamon
1/2 tsp. nutmeg


Heat oven to 400. Line muffin tin with muffin cups.

Beat egg, stir in milk and oil. Combine remaining ingredients in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. In a separate bowl, combine apples, cinnamon, and nutmeg. Toss until well coated. FOld apples into muffin batter. Batter should be lumpy. Fill cups 3/4 full with mixture.
Bake 20-23 minutes or til golden brown on top.

Yield = 10 muffins

Variations:

Add 2 T. ginger (minced or ground) in place of cinnamon and nutmeg and replace apples with pears.

Add 1 C. fresh or frozen blueberries in place of apples and omit spices

Add 2 medium peaches in place of apples, add 3-4 T. brown sugar in place of spices

Add 1/2 C. chopped walnuts and 1 C. cranberries, fresh or frozen in place of apples, replace vanilla with rum extract. optional - replace milk with orange juice or juice blend

Friday, November 13, 2009

Cinnamon Walnut Biscotti with a Maple Glaze

1 pkg. white cake mix
1 1/2 C. flour
2 eggs
1/2 C. unsweetened applesauce
2 tsp. cinnamon
1/4 C. walnuts, chopped
pinch of nutmeg
Cinnamon sugar - optional

Heat oven to 375.

In a large mixing bowl, combine all ingredients, mix until all ingredients are well combined, mixture should be thick.

Divide dough in half, form each half into a 9x3" log. Sprinkle with cinnamon sugar, if desired. Bake on separate, well- greased cookie sheets for 20 minutes, or til top is golden-brown and firm to the touch.

Remove from Ooven to cutting board. Cool 3-5 minutes, cut with a serrated-edge knife on the diagonal, about 1/2" thick.

Place back on cookie sheet and bake an additional 10-14 minutes, longer for a crunchier cookie.

Combine 2 T. milk, 1 tsp. maple extract/flavor, and 1/2 C. powdered sugar.
Mix until well combined.

Drizzle over hot biscotti.

Yields 36-40 cookies

Sunday, November 8, 2009

Smoky Mexican Chicken

8-10 chicken drumsticks or chicken thighs (bone in)
1 packet taco or burrito seasoning mix
1 tsp. cumin
1/3 C. flour
1/2 medium onion (any variety), thin sliced

In a wide, shallow bowl, combine flour, seasoning packet, and cumin. Coat chicken with flour mixture and place on a greased baking sheet or pan. Top with onion slices.

Bake for 1 hour at 350, turning chicken over once during baking time.

Serve with cheese, tortillas, black olives, lettuce, salsa, sour cream, and your favorite taco toppings. Serve with refried beans and rice, if desired.

Yields = 4-6 servings

White Wine & Herb Italian Chicken Drummies

1 pkg. White Wine & Herb Marinade (dry seasoning packet)
1/2 C. flour
1 tsp. garlic powder
1/2 tsp. black pepper
10-12 chicken drumsticks (or substitute your favorite chicken pieces)
cooking spray

Preheat oven to 350.

In a wide, shallow bowl, combine all ingredients except chicken. Drip chicken pieces in flour mixture, turning to coat thoroughly. Add cooking spray to coat evenly on a nonstick baking sheet, place coated chicken on sheet.

Bake for 50-60 minutes, turning the chicken over halfway through baking time.

Yields = 5-6 servings (2 drumsticks per person)

Entertaining? This dish pairs well with pasta with either tomato or cream based sauces. Add salad and garlic bread and you've got yourself a party. You can also make this up ahead of time and freeze up to 1 month.

Got leftovers of this dish? Remove chicken from bone, shred, add 1 tsp. parmesan per piece of chicken, and add 2-4 T. Italian dressing, mixing to coat well. Heat flour (or corn) tortillas in a griddle pan over medium-high heat, add chicken mixture with a palmful of mozzarella cheese and top with another tortilla for a twist on a quesadilla!

Wednesday, November 4, 2009

Cinnamon Walnut Crunch Cookies

1/2 C. each brown and granulated sugar
1 stick margarine
1 egg
1 tsp. black walnut extract
1/2 tsp. baking soda dissolved in 1 T. water
2 C. flour
1 tsp. cinnamon
1 C. chopped walnuts

In large mixing bowl, combine sugars with margarine, add each remaining ingredients individually, stirring well between each.

Heat oven to 375.

Drop dough by rounded spoonful onto ungreased cookie sheet.
Bake 8-12 minutes, longer for a crunchy cookie, shorter for a softer cookie.

Yield = 30 cookies

White Chocolate Mocha Bars

1 box classic white cake mix
2 eggs, minus 1 yolk
1/4 C. each brown sugar and unsweetened applesauce
1/4 C. white chocolate mocha coffee creamer
1 tsp. vanilla extract
1/2 C. each cappucino chips and white chocolate chips

In a large mixing bowl, combine all but final 2 ingredients.
Stir in chips and spread mixture evenly into a greased 13x9" baking dish.

Preheat oven to 375.

Bake bars for 24-27 sminutes, cool and cut.

Yields = 24-36 bars.