Thursday, December 31, 2009

Chilaquiles

1 roma tomato
1/4 medium yellow onion
1/4 C. canola oil
2 corn tortillas, chopped into bite sized pieces
3 large eggs, scrambled
salt and pepper to taste

Finely chop onion and tomato.

In a medium, non-stick skillet, add oil over medium heat. Once oil is hot, add tomato, onion, and tortilla. Cook over medium heat until onion is translucent and tortilla is soft. Add egg and continue to cook over medium heat until egg is cooked thoroughly. Season to taste.

Yields = 2 servings

Peppery Salsa

1 large red bell pepper
1 medium orange bell pepper
1 medium red onion
1 small clove garlic
1/4 small jalapeno pepper
4 roma tomatoes
3 plum tomatoes
juice of 2 limes or 1 large lemon
1 tsp. salt

Add all ingredients to a blender and blend for 20-30 seconds for a chunky salsa or 45 seconds to a minute for less chunky salsa.

Yields = 12-14 servings

Bunuelos

8 flour tortillas
1/2 C. canola oil
1/4 C. cinnamon sugar

Heat oil to 350 in a shallow skillet or until ripples form on surface.

Add flour tortillas one at a time to oil, cook for 30 seconds per side or until tortilla starts to crisp and crack. Remove from oil, dust with cinnamon sugar on each side. Serve hot or store in an airtight container.

Yields - 8 servings

Garlic Salsa

3 cloves garlic, crushed
4-5 Roma tomatoes, chopped
3 T. cilantro
1 medium yellow onion, finely chopped
1 lime, juice and zest
2-3 dashes Tabasco, optional

Combine all ingredients and mix well. Refrigerate before serving.

Yields = 8 servings

Serve with your favorite tortilla chips or corn chips

Pina Colada Bars

1 pkg. coconut cake mix
2 eggs
1/3 C. brown sugar
1/4 C. unsweetened applesauce
1/4 C. pineapple juice
1 tsp. rum extract
1 C. shredded coconut
2/3 C. macadamian nuts, optional

Preheat oven to 375.

Mix well all ingredients. Mixture will be thick.

Spread evenly in a well-greased 13x9" baking dish.

Bake for 24-27 minutes.

Cool and cut

Yield = 24-30 bars

Chicken Mushroom Quesadillas

, 2 C. roasted chicken, shredded ($1.30)
8 oz. white button mushrooms ($.99)
1 clove garlic ($.05)
salt and pepper ($.05)
2 T. margarine or butter ($.15)
1/8 C. parmesan ($.20)
2 C. mozzarella, shredded ($.65)
2 T. parsley ($.10)
8 flour tortillas ($.99)

In a medium skillet, heat margarine with crushed garlic. Once margarine has melted add mushrooms, season with salt and pepper and sauteed until tender. Once tender, toss with chicken and parmesan. Top with parsley.

Place 4 tortillas on a pre-heated griddle pan (ungreased) and top with a quarter of the chicken mushroom mixture and a 1/3 C. shredded mozarella cheese. Grill for 3-4 minutes, turning over once during grilling. Quesadilla is done when cheese is melted.

Cut into quarters.

Serve with marinara sauce for dipping.

Yields = 4 servings
Cost: $4.48
Cost per serving: $1.12

Veggie Quesadillas

1 large onion, sliced into thin strips
2 medium red bell peppers, julienned
8 oz. sliced mushrooms, any variety
2 C. Mexican blend cheese
2 T. margarine or butter
salt and pepper

In a medium-sized skillet, melt margarine over medium-high heat and add onions and mushrooms. Sautee for 8-10 minutes or til veggies are just tender, adding salt and pepper to taste after cooking for 5 minutes.

Heat a griddle pan over medium-high heat, place 3 flour tortillas topped with 1/6 of cheese, bell pepper strips, and mushroom/onion mixture. Top with a flour tortilla, and grill for 3-4 minutes, flipping over once. Repeat with remaining ingredients.

Cut into quarters.

Serve with guacamole, salsa, sour cream, and shredded lettuce.
Yields = 8 servings (3 wedges each)

Pork Quesadillas

1 C. shredded, cooked pork roast
1 C. quesadilla cheese
1/2 C. shredded cheddar cheese, as sharp as you like
2 T. cilantro
12 flour tortillas

On a hot griddle pan, place 3 tortillas. Top each tortilla with 2 T. quesadilla cheese, 1/6 of shredded pork, then with 1 T. cheddar and a pinch of cilantro. Top with another tortilla and grill over medium high 3-4 minutes, turning over once.

Remove from grill pan, cut into quarters, then repeat with remaining ingredients.

Serve with salsa, shredded lettuce, sour cream, and guacamole.

Yields = 24 quesadilla wedges or 8 servings

Sweet Southern Pecan Muffins

1 egg
1/2 C. milk
2 T. molasses
1/4 C. vegetable oil
1 1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. butter extract
1 C. chopped pecans

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

Beat egg, stir in milk, molasses, and oil. Combine remaining ingredients except pecans in separate bowl, then stir into milk mixture, stirring until dry ingredients are just moistened. Fold in pecans. Batter should be lumpy. Fill cups 2/3 full with mixture.
Bake 20-25 minutes or til golden brown on top.

Yield = 10-12 muffins.

Orange Cranberry Rum Bars

1 pkg. orange cake mix
2 eggs
1/4 C. unsweetened applesauce
1/3 C. brown sugar
2 T. molasses
1/4 C. orange juice
1 tsp. orange zest
1 1/2 tsp. rum extract
3/4 C. dried cranberries

In a large bowl, mix thoroughly all except cranberries, fold in cranberries.

Heat oven to 375. Grease a 13x9" baking pan.

Spread mixture evenly in prepared pan, mixture will be very thick.

Bake for 24-27 minutes.

Cool and cut.

Yield = 24-30 bars

White Mocha Sugar Cookies

1 1/2 C. powdered sugar
1 C. butter or margarine
1 egg
1 pkg. white chocolate pudding mix, dry
1 tsp. almond extract
1 T. instant coffee granules
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 C. white chocolate chips, chopped fine

In large bowl, cream together sugar and butter. Add egg, instant coffee, pudding mix, and extracts, mix thoroughly. Stir dry ingredients togther is separate bowl, the blend in to the sugar/butter mixture. Fold in white chocolate chips. Refrigerate 2-3 hours, or til dough is firm.

Heat oven to 375.

Divide dough in half and roll to 1/4" thickness on a lightly floured surface. Cut with cookie cutter. Sprinkle with colored sugars, sprinkles, etc.

Place on a lightly greased cookie sheet. Bake 7-8 minutes or til edges are just lightly golden.

Yield = 5 dozen (2 - 2 1/2 cookies)

Citrus Flavored Sugar Cookies

1 1/2 C. powdered sugar
1 C. butter or margarine
1 egg
1 tsp. rum extract
1 T. orange zest
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

In large bowl, cream together sugar and butter. Add egg and extracts, mix thoroughly. Stir dry ingredients togther is separate bowl, the blend in to the sugar/butter mixture. Refrigerate 2-3 hours, or til dough is firm.

Heat oven to 375.

Divide dough in half and roll to 1/4" thickness on a lightly floured surface. Cut with cookie cutter. Sprinkle with colored sugars, sprinkles, etc.

Place on a lightly greased cookie sheet. Bake 7-8 minutes or til edges are just lightly golden.

Yield = 5 dozen (2 - 2 1/2 cookies)

Wednesday, December 30, 2009

Fajita-Style Flank Steak

2 - 2.5 lbs. flank steak

Marinade:
1/4 C. soy sauce
1/4 C. brown sugar
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. each cumin and oregano
4 cloves garlic, crushed
1 tsp. onion powder
juice of 2 lemons
2 T. olive oil

2 large bell peppers, any colors
2 medium sweet onions
1/2 C. BBQ sauce, your favorite variety

In a medium sized bowl, whisk together all but flank steak. Add flank steak to half of the marinade mixture, reserving the remaining half to baste the meat with while grilling.

Grill meat over a medium-high flame for 4-6 minutes per side. Let meat cool 5-10 minutes before slicing. Cut meat on the diagonal into thin strips to serve.

While meat is resting, take onions and julienned bell peppers, brush with BBQ sauce and grill until just tender.

Serve with tortillas, lettuce, shredded cheddar cheese, green onions, cilantro, sour cream, and black olives (optional).

Yields = 4-5 servings

Orange Rum Oatmeal Cookies

2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. rum extract
1/2 tsp. orange extract
2 T. molasses
zest of one large orange
1 3/4 C. flour
1 tsp. baking soda
2 tsp. ginger
3 1/2 C. oats
1 C. chopped walnuts


Heat oven to 350.

In large mixing bow, beat margarine and sugars until creamy. Add eggs, extracts, and zest - mix til well blended. In separate bowl, mix together flour, baking soda.

Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts.

Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Yields - 4-5 dozen small cookies

Apple Ginger Oatmeal Cookies

2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. brandy extract
1 3/4 C. flour
1 tsp. baking soda
2 T. gingerroot, minced
3 1/2 C. oats
2 C. peeled, cored, and chopped apple (sweet baking varieties work best)


Heat oven to 350.

In large mixing bow, beat margarine 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 apple.

Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Apple Cranberry Cobbler

3 lbs. apples, peeled, cored, and sliced thin
2 T. lemon juice
12 oz. fresh cranberries
2 T. cinnamon
4 T. butter or margarine, well chilled
1 C. oats
2/3 C. brown sugar
1/3 C. flour
1/2 tsp. nutmeg, optional
cooking spray

Heat oven to 350. Grease a 8x8" baking dish.

Toss apples with lemon juice, then lightly toss with cranberries. Spread apple cranberry mixture evenly into bottom of prepared pan.

In a medium sized bowl, using a pastry cutter, cut cold margarine into all remaining ingredients, continue cutting in margarine until mixture is fine and crumbly. Sprinkle mixture over apples.

Bake for 25-35 minutes, or til mixture is well heated through and topping is lightly golden.

Yields = 8-10 servings

Honey Pecan Cookies

1 tsp. butter extract
3 T. honey
1 box classic whtie or butter pecan cake mix
1/2 C. butter or margarine, softened
2 eggs
3/4 C. pecans, chopped

Heat oven to 350°F.

In large bowl, mix extract, cake mix, butter and eggs with spoon until soft dough forms. Stir in nuts.

On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.

Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.

Yields = 24-30 cookies

Cake Mix Chocolate Chip Cookies

2 tsp. vanilla
1 box butter recipe yellow cake mix
1/2 C. butter or margarine, softened
2 eggs
3/4 C. miniature semisweet chocolate chips

Heat oven to 350°F.

In large bowl, mix extract, cake mix, butter and eggs with spoon until soft dough forms. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.

Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.

Yields = 24-30 cookies

Mexican Chicken Chili Stew

1 1/2 lbs. cooked chicken (dark or white meat), cubed or finely chopped
1/2 lb. turkey bacon, cooked and crumbled
2 - 28 oz. cans crushed tomatoes
1 14 oz. can diced tomatoes - any variety
1 can tomato paste
2 large bell peppers, red or orange
8 oz. cremini mushrooms, optional
4 cloves garlic
1 medium onion, any variety
16 oz. can pinto beans, drained
2 oz. dark chocolate, crushed
1 tsp. oregano
2 tsp. smoked paprika
1 tsp. cumin
2-3 dashes Tabasco
1 C. barbecue sauce, any variety
2 C. chicken broth or stock

Add all items to 5 qt. slow cooker or larger, cook over low for 6-8 hours.
Yields = 8-10 servings

Top with green onion, sour cream, tortilla chips, and cheddar cheese, if desired.

Simple Mocha Cookies

1 T. instant coffee, dry
1 tsp. vanilla
1/2 tsp. brandy extract
1 box chocolate cake mix, any variety but devils food
1/2 C. butter or margarine, softened
2 eggs
3/4 C. miniature semisweet chocolate chips

Heat oven to 350°F.

In large bowl, mix coffee, extracts, cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.

Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.

Yields = 24-30 cookies

10 Minute Shrimp in Garlic Butter Sauce

1 lb. medium shrimp, uncooked, peeled and deveined
1 stick margarine or 1/2 C. butter
3 T. parsley
4 cloves garlic, crushed
salt and white pepper (if desired)

Heat 2 T. margarine in a large skillet over medium high heat. Once melted, add shrimp, salt and pepper (if desired) and cook for 4-6 minutes, or until shrimp is fully cooked.

Meanwhile, in a small pan, melt remaining butter/margarine and add garlic. Cook over medium-low heat while shrimp is cooking. Cook 5-7 minutes, or til garlic is tender and has fully flavored the butter.

Using a slotted spoon, remove cooked shrimp from pan, top with garlic butter, and garnish with parsley.

Yields = 4-6 servings (appetizer)

Turkey and Spinach Salad

2-3 T. lemon juice
2 medium apples, cored, not peeled (sweet, snacking apples)
1/4 C. dried cranberries, any variety
1/4 C. sliced almonds
12 oz. baby spinach, rinsed and patted dry
1/2 C. shredded carrot
1/2 C. shredded cabbage, purple or green
1/2 C. croutons
1 1/2 C. oven roasted turkey, cut into strips

Cut apples into bite-sized cubes, toss with lemon juice to prevent browning. Toss together all ingredients in a large, clear glass bowl.

Serve with raspberry vinagrette on the side for dressing.

Yeilds - 8 servings

Teriyaki-Glazed Turkey Breast

1 1/2 C. teriyaki marinade
salt and pepper
1/2 tsp. cumin
5.5 lb. - 6 lb. turkey breast
15 oz. can crushed pineapple


Season the thawed turkey breast well with salt, pepper, and cumin. In a well greased slow cooker, add turkey breast and pour teriyaki sauce over the turkey. Add crushed pineapple and cook over low for 8 to 10 hours.

Yields = 8-10 servings.

Cut thin to use in a sandwich, or cut thick and pour liquids from cooking over the top to serve as an entree - serves well with white or fried rice.

Almond Pumpkin Cookies

1 box butter reciep golden cake mix
1 tsp. pumpkin pie spice
1 1/2 tsp. almond extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1 C. sliced almonds


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, spice, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in almonds.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Frost with frosting. Store loosely covered.

Pumpkin Nut Cookies

1 box butter recipe cake mix
2 tsp. pumpkin pie spice
1 tsp. vanilla nut extract
1/2 tsp. black walnut extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1/2 C. chopped walnuts


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, spice, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in walnuts.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Frost with frosting. Store loosely covered.

For a decadent twist - add 2/3 C. dried cranberries to this recipe - for a rich, hearty cookie no one can resist!

Peanut Butter Chocolate Snowballs

1 3/4 C. flour
3/4 C. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. cinnamon
1 stick margarine, at room temperature
3/4 cup brown sugar, firmly packed
1/4 cup sugar
2 eggs
1 tsp. rum extract
1/2 C. chocolate chips
2/3 C. peanut butter chips
1 1/4 C. powdered sugar

Heat oven to 350.

Combine flour, cocoa, baking powder, and cinnamon in a medium bowl and set aside. Cream margarine and sugars in a separate bowl. Add eggs and extract and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.

Line 2 baking pans with wax paper and set aside. Place powdered sugar in a bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking sheets. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely.

Yields = 4-5 dozen small cookies

Pecan Chocolate Snowballs

1 3/4 C. flour
3/4 C. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. cinnamon
1 stick margarine, at room temperature
3/4 cup brown sugar, firmly packed
1/4 cup sugar
2 eggs
1 tsp. rum extract
1/2 C. chocolate chips or chunks
2/3 C. chopped pecans
1 1/4 C. powdered sugar

Heat oven to 350.

Combine flour, cocoa, baking powder, and cinnamon in a medium bowl and set aside. Cream margarine and sugars in a separate bowl. Add eggs and extract and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and pecans, then mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.

Line 2 baking pans with wax paper and set aside. Place powdered sugar in a medium bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking sheets. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely.

Yields = 4-5 dozen small cookies

Orange Rum Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
3 T. molasses
1 egg
1 tsp. rum extract
1 T. orange juice
2 T. orange zest or grated orange peel
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour

In a large mixing bowl, combine sugars, molasses, and margarine, mix until creamed. Stir in egg and extract. Stir in zest and ginger, then dissolved baking soda. Stir in flour until well combined. Stir in coconut.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375. Cool 5 minutes, remove from baking sheet.

Yields = 36-40 cookies

Key Lime Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
1 egg
2 T. lime zest
2 T. lime juice
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour
1 C. sweetened, flaked coconut

In a large mixing bowl, combine sugars and margarine, mix until creamed. Stir in egg, juice, and zest. Stir in dissolved baking soda. Stir in flour until well combined. Stir in coconut.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375. Cool 5 minutes, remove from baking sheet.

Yields = 36-40 cookies

Sunday, December 27, 2009

Citrus Glazed Beef Tenderloin

4.5 lb. - 5 lb. beef tenderloin
salt and pepper
1 C. orange juice
1/2 C. lemon juice
2 T. orange zest
15 oz. can mandarin oranges, drained
3 T. minced gingerroot
1 tsp. smoked paprika
1 small red onion, finely minced
3 T. corn starch

Season beef tenderloin with salt and pepper to taste. In a small bowl, whisk together juices, zest, gingerroot, onion, and paprika. Grease a 5 qt. or larger crockpot, add seasoned beef tenderloin. Pour marinade over beef. Add mandarin oranges and cook over low for 8-10 hours.

Add cornstarch to juices in a medium skillet over high heat. Whisk until mixture thickens - approximately 4-7 minutes. Pour back over beef. Slice beef and serve with rice. Top with parsley, if desired.

Yields 8-10 servings

Asian-Style Pork Tenderloin

4 lb. pork half tenderloin
1/2 C. soy sauce
2 T. gingerroot, minced
1 clove garlic, minced
1 tsp. cumin
1 tsp. oregano
1 tsp. black pepper
3 T. molasses
1 small red onion, sliced thin

In a small bowl, whisk together soy sauce, gingerroot, garlic, cumin, oregano, pepper, and molasses.

In a greased 13x9" baking dish, place pork tenderloin, top with onion and drizzle with marinade.

Bake at 325 for 2 to 2 1/2 hours. Tenderloin is cooked when internal temperature reaches 160. Let meat rest 15 minutes before slicing.

Yields = 6 servings

4-Ingredient Pork Tenderloin

3.5-4 lb. pork half tenderloin
2 envelopes Lipton Savory Garlic seasoning
1 1/2 C. chicken broth or stock
1/2 C. vegetable oil

Heat oven to 325. Grease a 13X9" baking dish. Rub meat with Lipton seasoning. Place tenderloin in baking dish, add chicken broth to pan and bake uncovered 2 hours at 325. Tenderloin is finished cooking when internal temperature reaches 160 F.

Let meat rest 15 minutes before slicing. Slice thick to serve as an entree, thin slice to serve in a sandwich.

Yields = 6 servings (entree) or 8-10 sammies

Vanilla Nut Swirl Bars

1 pkg. french vanilla cake mix
2 eggs
1/4 C. unsweetened applesauce
1/2 C. brown sugar
1/4 C. almond-flavored coffee creamer, liquid
1 tsp. almond extract
1 1/2 tsp. vanilla extract
1 C. sliced almonds

Mix well all ingredients except vanilla extract and sliced almonds. Reserve 1 C. batter. Add sliced almonds to batter and spread the batter into a well-greased 13x9" baking pan. Mix reserved cup of batter with vanilla extract and drop by spoonful onto batter in the pan, cut in with a knife or spatula.

Bake at 375 for 24-26 minutes.

Cool and cut.
Yields = 24-30 bars

Lemon-Raspberry Swirl Bars

1 pkg. lemon cake mix
2 eggs
1 tsp. lemon extract
1/2 tsp. raspberry extract
1/4 C. unsweetened applesauce
1/4 C. raspberry or regular lemonade
1/3 C. brown sugar
1 T. molasses, optional
1 1/2 C. raspberry jam

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well all but jam. Spread batter evenly into prepared pan. Drop jam by spoonful onto batter, cut in with a spatula or knife.

Bake for 23-26 minutes.

Cool and cut.

Yield = 24-30 bars

Chocolate Berry Swirl Bars

1 pkg. chocolate cake mix - any but devils food
1/2 tsp. cinnamon
2 eggs
1/4 C. unsweetened applesauce
1/3 C. brown sugar
1/4 C. milk
1 tsp. vanilla extract
1 C. raspberry jam

Mix well all ingredients except jam. Spread batter in a well-greased 13x9" banking pan, drop jam by spoonful onto bars, cut in with a spatula or knife.

Bake at 375 for 23-26 minutes.
Cool and cut.

Yields = 24-30 bars

Chewy Chocolate Cookies

1 pkg. devils food cake mix
1 egg
1/3 C. milk
1 tsp. vanilla
1/4 C. margarine
2/3 C. white chocolate chips
1/4 C. mini chocolate chips

Mix well all ingredients. Dough will be thick. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet.

Bake at 350 for 10-12 minutes.

Cool, remove from cookie sheet, store in an airtight container.

Yields = 24-30 cookies

Creamy Triple Almond Cookies

1 pkg. french vanilla cake mix
1 egg
1 tsp. almond extract
1/2 tsp. butter extract
1/4 C. margarine
1/3 C. almond coffee creamer
1 C. sliced almonds

Heat oven to 350.

In a large mixing bowl, combine cake mix, extracts, egg, margarine, and creamer. Mix until smooth. Stir in almonds. 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 Cookies

1 pkg. classic white cake mix
1 egg
1 tsp. vanilla extract
1/4 C. margarine
1/4 C. white chocolate mocha coffee creamer
3 T. cold coffee
1 pkg. whie chocolate pudding mix, dry (optional)
1 C. white 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

Thursday, December 24, 2009

Chocolate Chip Pumpkin Spice Cookies

1 box classic white cake mix
1 tsp. pumpkin pie spice
1 tsp. extract, vanilla
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1 C. chocolate chips, chopped


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, pumpkin, and margarine with electric mixer on low speed 1 minute. Stir in chips.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Store loosely covered.

Yields = 36-40 cookies

Pumpkin Spice Cookies with Pecans

1 box butter pecan cake mix
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla nut extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1/2 C. chopped pecans


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, spice, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in pecans.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Frost with frosting. Store loosely covered.

White Chocolate Pumpkin Cookies

1 box yellow cake mix with 2 tsp. pumpkie pie spice
1/4 C. light brown sugar
3 T. white chocolate mocha coffee creamer, optional
1 tsp. extract vanilla
1/2 tsp. rum extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
1/2 C. white chocolate chips
1/4 C. sliced almonds, optional

Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in chips and almonds.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes.

Yield = 36-40 cookies

This recipe is great to make ahead, just mix the cookie dough according to directions above and store in an airtight container. This can be refrigerated for up to 3 weeks before baking.

Wednesday, December 23, 2009

Maple Frosted Spiced Pumpkin Cookies

1 box spice cake mix or 1 box yellow cake mix with 2 tsp. pumpkie pie spice
1 tsp. extract, vanilla or rum
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, chopped
1/4 C. walnuts, chopped
1 cup Betty Crocker® Rich & Creamy vanilla frosting
1/2 tsp. maple extract


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, pumpkin, and butter with electric mixer on low speed 1 minute. Stir in raisins.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Mix maple extract with frosting in a small bowl.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Frost with frosting. Store loosely covered.

Yields = 30-36 cookies

Thursday, December 17, 2009

BLT Dip

8 slices bacon (pork or turkey)
8 sundried tomatoes
1/2 tsp. onion powder
1/4 tsp. black pepper
pinch of cumin (especially needed if you use turkey bacon - adds smoky flavor)
1 C. sour cream, light
3 oz. cream cheese, 1/3 less fat
1/4 C. shredded cheddar or colby jack cheese
1/4 head lettuce, shredded
1/4 C. green onions, chopped - if desired

Cook bacon until lightly crispy. Drain well. Cool 5-10 minutes and chop into large bacon-bit sized pieces. Chop sundried tomatoes (drained, if packed in oil) to the same size as the bacon.

In a medium sized bowl, fodl together cream cheese and sour cream. Fold in chopped bacon and tomato along with the spices. In a glass serving dish, layer bottom with lettuce, top with sour cream mixture, top with cheese, and green onion (if desired).

Serve well-chilled.

Not serving this dish right away? Keep lettuce, dip mixture, and toppings separate and layer 0-15 minutes before serving.

Yields = 12-16 servings (appetizer sized)

Tuesday, December 15, 2009

Gourmet Mac & Cheese

1 lb. cavatappi pasta
4 T. margarine
4 T. flour
3 C. milk
1 tsp. salt
3/4 tsp. white ground pepper
pinch of nutmeg
1/4 C. each: parmesan, swiss, colby jack, sharp cheddar
1/2 C. munster
1/3 C. mild cheddar

Topping:

1 C. breadcrumbs
1/2 tsp. garlic powder
2 T. parsley
1/4 C. parmesan
(Combine well in small bowl.)


Boil pasta according to directions on the package. Drain well.

While pasta is boiling, add margarine to a large saucepan over medium-high heat. Melt completely, add flour, stirring to make a thick paste. Pour in milk slowly, whisk into the flour mixture until all milk is added. add in salt and pepper. Stirring constantly, wait for mixture to thicken to a gravy-like consistency. Add in nutmeg and stir in cheeses. Cook over low to melt cheese.

In a well-greased 13x9" baking dish, add pasta and top with sauce. Lightly fold noodles into sauce, top with topping mixture and bake at 400 for 12-15 minutes - just long enough for crust to get lightly golden and to heat through.

Yields = 12 servings

Monday, December 14, 2009

Asian-Style Smoky Boneless Chicken Wings

1.5 lbs. boneless, skinless chicken breast
3 T. minced gingerroot
1/4 C. soy sauce
1/2 tsp. cayenne pepper
2 T. brown sugar
1 small onion, finely minced
2 cloves garlic, minced
2 tsp. cumin, divided
1/3 C. flour
1 tsp. each garlic powder, onion salt, and black pepper

In a large, shallow bowl, combine ginger, soy sauce, cayenne, brown sugar,
onion, garlic, and 1 1/2 tsp. cumin. Whisk well to combine. Reserve 1/3 C. of marinade mixture.

Cut chicken into large, bite-sized pieces.

Mix flour with 1/2 tsp. cuminm and remaining spices.

Dip chicken in marinade mixture, then into the flour. Repeat the process, then add chicken to a well-greased, pre-heated skillet over medium high heat, cook uncovered, turning the chicken over once during cooking.

Chicken is done when juices run clear and crust is lightly golden.

Drizzle with remaining marinade mixture before serving.

Yields = 12-15 appetizer sized servings

Saturday, December 12, 2009

Buttery Pecan Biscotti

1 pkg. butter pecan cake mix
1 1/2 C. flour
1/2 C. unsweetened applesauce
1 tsp. butter extract
2 eggs, minus 1 yolk
1/2 C. pecans, chopped

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. butter extract
Mix together in small bowl.


Mix well all ingredients except pecans. Stir in pecans. Dough will be sticky.

Divide the dough in half and form each half into a 9x3" log - slightly flattened on top. Flour your hands to keep the dough from sticking if necessary.

Place 4" apart on greased cookie sheet.

Bake 20 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4" thick slices.

Bake 10-15 minutes or til cookies are golden and lightly crisp.
While warm, top with drizzle.

Yield: 36-40 cookies.

Sweet Coconut Rum Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
2 T. molasses
1 egg
1 tsp. rum extract
1/2 tsp. ginger, ground (or 1 tsp, gingerroot, minced)
1 T. orange zest
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour
1 C. sweetened, flaked coconut

In a large mixing bowl, combine sugars, molasses, and margarine, mix until creamed. Stir in egg and extract. Stir in zest and ginger, then dissolved baking soda. Stir in flour until well combined. Stir in coconut.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375. Cool 5 minutes, remove from baking sheet.

Yields = 36-40 cookies

Tuesday, December 8, 2009

Iced Coffee Syrup

1/3 cup instant coffee granules
1/8 tsp. cinnamon
2 cups hot water
1 (14-16 oz.) can sweetened condensed milk

Directions:
Combine the instant coffee granules and cinnamon with the hot water and stir until dissolved.

Stir in the condensed milk.

Store in an airtight container or jar and refrigerate, until ready to use.
This can be stored for up to 1 week before using - a great drink to make ahead for a party.

To serve: stir in 6 oz. milk and 2-3 T. coffee creamer with 3 T. of the syrup. Srve over ice.

Yields - 4-6 servings

DIY Hot Cocoa Mix

2 C. powdered sugar
1 1/4 C. unsweetened cocoa powder
2 tsp. cinnamon
2 1/2 C. powdered milk
2 tsp. cornstarch

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug with 3 T. of the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container.

Decadent Chocolate Snowball Cookies

1 3/4 C. flour
3/4 C. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. cinnamon
1 stick margarine, at room temperature
3/4 cup brown sugar, firmly packed
1/4 cup sugar
2 eggs
1 tsp. rum extract
3/4 C. chocolate chips
1 1/4 C. powdered sugar

Heat oven to 350.

Combine flour, cocoa, baking powder, and cinnamon in a medium bowl and set aside. Cream margarine and sugars in a separate bowl. Add eggs and extract and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.

Line 2 baking pans with parchment paper and set aside. Place the confectioners' sugar in a medium bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking sheets. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely.

Yields = 4-5 dozen small cookies

Sunday, December 6, 2009

Citrus Macadamian Nut Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
1 egg
1 tsp. lemon extract
1/2 tsp. orange extract
1 tsp. orange zest
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour
2/3 C. macadamian nuts

In a large mixing bowl, combine sugars and margarine, mix until creamed. Stir in egg and extracts. Stir in zest, then dissolved baking soda. Stir in flour until well combined. Stir in nuts.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375.

Yield = 24-30 cookies

Thursday, December 3, 2009

Roasted Garlic Chicken Spread

Need a quick appetizer or even a sandwich spread - look no further! Easy, and affordable - this comes together in 5-10 minutes!

1/2 lb. chicken breast, cooked and shredded
1/2 C. sour cream, light
3 oz. cream cheese, light - softened
3 cloves of garlic, roasted and crushed
1/4 medium red bell pepper
2 T. and 1 tsp. parsley, dried

In a medium sized mixing bowl, combine all ingredients except 1 tsp. parsley. Stirr until well combined. Top with parsley before serving.

Yield = 24 appetizers, or 5-6 sammies

Serve with toast triangles, corn chips, crackers, bagel chips, or cocktail rye bread.

Classic Chocolate Almond Biscotti

1 pkg. chocolate cake mix, any variety except devils food
1 1/4 C. flour
1/2 C. unsweetened applesauce
1 tsp. almond extract
1/2 tsp. butter extract
2 eggs, minus 1 yolk
1/2 C. sliced almonds

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. almond extract
Mix together in small bowl.


Mix well all ingredients except chips. Stir in almonds.

Divide the dough in half and form each half into a 9x3" log - slightly flattened on top.

Place 4" apart on greased cookie sheet.

Bake 20-25 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4 " thick slices.

Bake 10-15 minutes or til cookies are golden and lightly crisp.
While warm, top with drizzle.

Yield: 36-40 cookies.

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.

Thursday, October 29, 2009

Chicken Alfredo Lasagne

9 lasagne noodles
1 1/2 lb. cooked chicken
3 cloves garlic
1 tsp. olive oil
1 jar Alfredo sauce
1 can cream of mushroom or chicken soup
1/2 C. sour cream
1 medium red bell pepper, finely chopped - optional
1 3/4 C. mozzarella or provolone cheese
1/2 C. parmesan cheese
3 T. parsley

Preheat oven to 350.

Cook lasagne noodles according to directions on package. In a medium skillet, sautee garlic in olive oil, stir in alfredo sauce, chicken, bell pepper, sour cream, and cream of mushroom soup (undiluted). Cook over medium-low for 5-7 minutes, til mixture is just heated through.

Grease a 13x9" baking dish and lay down 3 lasagne noodles. Top with alfredo sauce mixture, then cheese. Repeat layering, ending with cheese. Top with parmesan and parsley.

Bake for 35-40 minutes, or until cheese is melted and lasagne is heated through.

Yields 8-10 servings

Friday, October 23, 2009

Rice with Stir-Fried Veggies

2 C. white rice, uncooked
3 1/2 C. water
1 T. parsley
1/4 C. soy sauce
1/4 C. teriyaki
1 medium yellow onion, chopped and divided in half
3 cloves garlic, or 2 tsp. minced garlic
2 T. minced ginger
1 medium-large bell pepper, any color, chopped
8 oz. fresh mushrooms, any variety, sliced thin
3 tsp. oil, divided
salt and pepper, to taste

In a large, shallow skillet, add 2 tsp. oil and heat over medium high. Once oil is hot, add garlic, half of the onion, ginger and saute for 1 minute. Add rice and toast til rice is opaque, about 3-5 minutes. Add water, parsley, soy, and teriyaki. Brign to a boil, cover and simmer on medium-low for 13-15 minutes.

In a medium skillet, and remaining oil, mushroom, bell pepper, onion, pinch of ginger, salt and pepper. Saute over medium-high for 7-10 minutes, or til veggies are fork-tender.

When veggies are cooked, during last 2-3 minutes of rice cooking, fold stir fried veggies in, and finish cooking. Garnish with additional parsley if desired.

Yields = 6-8 servings

Sunday, October 18, 2009

Pear Ginger Crisp

4-5 large Bosc pears
3 T. grated gingerroot
1 1/4 C. brown sugar
3 T. margarine, very cold
1 1/2 C. oats
2/3 C. flour

Peel and thinly slice the pears. Toss pears with ginger, 1/3 C. flour, and 1/4 C. brown sugar and aplce in a greased 8x8" pan.
Combine all remaining ingredients in a separate bowl, cutting margarine through the mixture until mixture consistency is of fine crumbles. Sprinkle the topping over the pears.

Bake at 375 for 30-40 minutes, until pears are fork tender and mixture is golden brown on top.

Yields = 8-12 servings

Saturday, October 17, 2009

Ginger Pork StirFry

3 lb. pork roast, cut into bite-sized pieces
salt and pepper
3 large dry white onions
4 T. minced gingerroot
3 medium to large bell peppers, assorted colors
1 bunch green onions
2 C. shredded carrot
2 cans straw mushrooms

Cut onion into slices. Cut the bell peppers into julienned trips. Drain liquid from the straw mushrooms.

Season pork with salt and pepper.

Add 2 T. oil to a large, shallow skillet over high heat. Add onion, gingerroot, and pepper to skillet, sautee until partially cooked. Add all remaining ingredients except green onion and carrot. Cook over high to medium high heat for 6-10 minues, until pork is cooked and veggies are fork tender. Add green onion and carrot just before servings, stir well.

Serve over white rice.

Yields = 4-6 servings

Variation idea:
Use chicken or beef in place of the pork.

Friday, October 16, 2009

Indonesian Garlic Chicken

3 lbs. chicken, bone-in or 2.5 lbs. boneless
1 C. honey
6 cloves garlic, crushed
4 T. minced gingerroot
salt & pepper
1 small bunch cilantro

Season chicken with salt and pepper. Whisk together honey, garlic, and ginger. Add to crockpot chicken and honey mixture. Cook on high for 4-5 hours, low for 6-8 hours. Serve over fried rice.

BBQ Pork Fried Rice

1 1/2 C, pork ribs, shredded or diced
1/4 C. BBQ sauce, any variety
2 tsp. veggie or canola oil
2 C. cooked white rice (leftover rice works great for this)
2 large eggs, slightly scrambled
1 C. peas, canned (drained) or frozen (thawed)
1/2 medium onion, finely diced
2 cloves garlic, crushed
1/3 C. soy sauce
2 T. lemon juice
1 1/2 tsp. lemon pepper
1 T. minced gingerroot
1/2 tsp. chili powder

Toss shredded pork with BBQ sauce.

Add oil to a large, skillet over high heat. When oil is hot, add onion and cook until translucent. Stir in garlic and ginger and cook for 30 seconds.
Add egg and scramble quickly. When egg is half cooked, add all remaining ingredients and cook over medium-high to high heat for 12-15 minutes, stirring to mix, the stir occasionally and heat through. Rice should be golden, and mixture should be hot.

Yield = 6-8 servings

Maple Glazed Ginger Pork Chops

1/2 C. maple syrup
4 T. brown sugar
2 T. soy sauce
2 T. gingerroot, minced
4 bone-in pork chops (boneless works fine, too)
1 1/2 tsp. salt
3/4 tsp. black pepper

In a small bowl, whisk together maple syrup, brown sugar, ginger, and soy sauce. Season with salt and pepper, if desired.
Drizzled half the mixture over chops and let marinade for 15 minutes to 2 hours.

In a skillet over medium heat, add 1 tsp. oil. Once oil is how, add pork chops and sear 2-3 minutes on each side. Cut heat down to a medium-low and cook 6-9 minutes per side, until pork chops are cooked through. Drizzle with remaining marinade.

Serve with salad and baked potato.

Yields = 4 servings.

Thursday, October 15, 2009

Sweet and Tangy Chicken Strips

2 large chicken breasts, cut in half, then into strips
1/4 orange bell pepper
1/4 C. honey
1 T. olive oil
2 T. soy sauce
2 T. brown sugar
1/2 tsp. cumin
1/2 tsp. paprika
salt and pepper

Combine all ingredients except chicken in a medium mixing bowl. Add chicken, toss to coat well.

Over medium-high heat, spray a skillet with cooking spray, and add chicken. Cook over medium-high for 6-8 minutes, turning chicken over as it browns. Chicken is done when juices run clear and is golden brown.

Yields = 4-5 servings.

Italian Sausage Burgers

1 lb. Italian sausage
1/2 lb. ground turkey
1 T. fennel seed
2 cloves garlic, crushed
1/4 medium onion, minced
1/4 C. Italian style bread crumbs
1 T. oregano
1/4 C. parmesan
6 slices provolone or mozzarella
6 rolls or buns, toasted

In a large mixing bowl, combine sausage, turkey, fennel seed, garlic, onion, bread crumbs, oregano, and parmesan. Using the side of your hand, score mixture into 6 equal portions. Shape into patties.

Add 3 patties to a skillet over medium-high heat. Cook for 4-5 minutes per side, burgers are done when juices run clear and burger is no longer pink in the middle. Add cheese, let set for 2-3 minutes to melt the cheese.

Top with marinara.

Yield = 6 burgers

In the mood for meatballs? Add 1 egg and 2 T. milk to meat mixture. Use nice crusty french rolls and some marinara and build yourself a meatball sammie!

For an appetizer - form meat mixture into balls, slightly flatten in the middle and fry until fully cooked. Serve over small buns for Italian Burger Shooters!

Veggie Fried Rice

1 T. oil
2 C. rice
1/2 C. lemon pepper marinade
3 1/4 C. hot water
1 T. parsley
1 T. dry minced onion
8 oz. fresh mushrooms, any variety
1/2 large onion, any variety
1 large or 2 medium bell peppers, any variety
1 C. peas, fresh or frozen
1 C. shredded carrot
3 cloves garlic, crushed
2-3 large eggs, slightly scrambled
1 tsp. chili powder
1/2 tsp. cumin
salt and pepper

In a large, skillet, add 1 T. oil and heat over medium-high. Add rice and toast - 3-4 minutes, or until rice is opaque. Add marinade, water, parsley, and dry minced onion. Simmer covered for 12-16 minutes, or until all liquid is absorbed into rice. Rice should be cooked but firm. Remove rice from the skillet and let set, uncovered for 30 minutes, (longer is better, but if you don't have too much time, 30 minutes will do.)

Slice mushrooms thin. Finely dice pepper and onion.

Add 1 tsp. oil to pan. Add mushrooms, pepper, and onion along with garlic to pan, cook over medium heat for 5-7 minutes, or til veggies are partially cooked. Add scrambled egg and seasonings along with peas, carrots, and rice. Cook together for 10-13 minutes, until rice is lightly browned, egg and veggies are fulled cooked and mixture is heated through.

Yields = 4-6 servings

* This is a great weeknight dinner on its own! Or serve with your favorite Chinese dish!

Wednesday, October 14, 2009

Honey Pepper Chicken Stirfry

2 large boneless, skinless chicken breasts
2 bell peppers, red and orange, preferrably
1/2 C. orange juice
3/4 C. honey
1/2 medium onion, finely diced
2 cloves garlic, minced
1 T. brown sugar
1 T. parsley, for garnish
Salt & pepper

Cut chicken into bite sized pieces. Finely chop bell peppers and onion. In a medium sized mixing bowl, add juice, honey, brown sugar, garlic, and chili powder. Season the chicken with salt and pepper to taste and add to marinade mixture. Let marinade for 1 hour.

Add 1-2 T. oil (not olive oil) to a large, shallow skillet or wok over high heat. Add peppers and onion.

Add chicken and marinade to pan and cook over high for 3-5 minutes, turning over to brown on both sides. Cook an additional 4-8 minutes, until chicken is fully cooked and juices run clear.

Top with parsley.

Serve over white or fried rice.

For some easy variations:
1. Use beef or pork instead of the chicken
2. Add broccoli, bean sprouts, mushrooms (any variety), shredded carrot, or your favorite/seasonal veggie
3. Substitute apple juice with 2 T. soy sauce instead of orange juice
4. Add 1/3 C. BBQ sauce into marinade mixture
5. For some extra heat, add 1/2 tsp. Tabasco or 1/2 tsp. crushed red pepper flakes

Yields = 4 servings.

Creamy Cheddar Garlic Mashed Potatoes

3 to 3 1/2 lbs. red potatoes
1/2 C. sour cream, light
3-4 T. margarine or butter - cut into chunks
3/4 - 1 1/4 C. nonfat milk (powdered milk works great for this)
4 oz. shredded cheddar cheese, sharp as you like
1/4 C. parmesan
2 cloves garlic crushed or 1/2 tsp. garlic juice
2 tsp. salt

Cut potatoes, skin on, into even sized pieces, the smaller you cut them, the quicker they will cook.

In a large stock pot, bring water to a boil, add a pinch of salt. Add potatoes and boil until fork tender.

In a large mixing bowl, add potatoes, garlic, parmesan, cheddar, 1/2 of each sour cream, margarine, milk, and salt. Mix on low speed for 30-60 seconds, add more salt, margarine, milk, and sour cream to taste.

Garnish with parsley, if desired.

Yields = 6-8 servings

Tuesday, October 13, 2009

Rustic Stuffed Mushrooms

For all you mushroom lovers out there - this is a great way to throw together a classic appetizer in a matter ofm inutes. With only 5 minutes of prep time and a few basic ingredients, you'll wonder why you've never made these before!

12-16 medium-sized white button mushrooms
1/4 red bell pepper, finely chopped
1-2 T. minced garlic (use 2 if you like strong garlic flavor)
2/3 C. sour cream, light
1/4 C. ground turkey, beef, or chicken - browned (I use leftover ground turkey)
1/4 C. parmesan
1 T. parsley
1 tsp. onion powder
fresh ground black pepper

Combine all ingredients except mushrooms in a small mixing bowl, stir until well combined. Rinse and dry mushrooms, fill with mixture, top with additional parmesan, if desired, and place in a greased oven safe baking dish.

Bake at 400 for 15-17 minutes.
Serve hot with marinara for dipping sauce.

Yields = 5-6 servings

Monday, October 12, 2009

Chicken & Mushroom Rice

1 1/2 C. white rice
8 oz. fresh mushrooms, thin sliced
1 C. chicken, cooked and shredded
5 cubes chicken bouillon
1/4 C. teriyaki sauce
2 3/4 C. hot water
3 T. minced onion
1 bell pepper, any color, finely diced (optional)
1 T. oil

Add oil and onion to a large, nonstick skillet over medium-high heat. Add mushrooms, bell pepper, and sautee for 2-3 minutes. Add rice, cook for 4-6 minutes, until rice is opaque and slightly golden.
Add bouillon cubed to water, add to pan when rice is toasted. Stir in chicken and teriyaki. Bring to a boil and cook covered for 13-16 minutes, or until all liquid is absorbed and rice is fully cooked.

Yields = 5-6 servings

Parmesan, Sour Cream, and Chive Mashed Potatoes

4 lbs. potatoes, red or Idahoan
1 - 1 1/2 C. fat-free milk
4-6 oz. sour cream (light)
3-4 T. margarine
2/3 C. parmesan
2 tsp. salt
3-4 T. chives

Cut potatoes into 3" chunks and cover completely with water. Bring water to a boil, cook uncovered for 10-12 minutes. Potatoes are done when fork tender.
Tranfer from pot immediately to a large mixing bowl and mix on low, adding milk, margarine, parmesan, salt, and sour cream slowly, until potatoes reach desired consistency and flavor. Top with chives before serving.

Serves = 5-6

Triple Cheese and Chicken Dip

4 oz. each swiss, cheddar, and monterey jack cheese, shredded
1/2 lb. cooked chicken, shredded
1/2 orange bell pepper, minced
1/2 tsp. black pepper
1 tsp. salt
1/4 tsp. oregano
4-6 sun-dried tomatoes, finely diced
1 small bunch green onions, finely chopped

In a medium, oven safe dish, combine all ingredients except green onions. Bake at 400 degrees for 12-14 minutes or until cheese is melted. Top with green onion and serve with tortilla chips, bagel chips, or toast wedges.

Serves = 4-8

Yankee Remoulade

1/4 C. extra virgin olive oil
1/2 C. Mayo (light or fat free)
2 T. lemon juice concentrate
2 T. mustard
1 T. horseradish
1/2 C. onion, chopped
1/8 C. green onions, finely chopped
2 T. dried parsley
1 1/2 tsp. paprika
1 tsp. salt
1/4 tsp. black pepper
2 T. minced garlic
Dash of Tabasco, more to taste if you prefer it spicy

Whisk together in a bowl until well blended or puree in blender til smooth. Chill before serving. Store in airtight container in refrigerator, will hold for up to 1 week.
Serve over grilled chicken, shrimp, fish, or seafood or on the side as a dipping sauce.

Yields = 4-6 servings

Sunday, October 11, 2009

Chicken & Roasted Veggies

Love the smell of roasting chicken? How about roasted veggies? This one-dish dinner has everything: chicken, potatoes, onions, peppers, and it's all infused with the rich flavor of garlic. Great comfort food and perfect for entertaining, this dish is heaven on a budget!

3.5 lbs. chicken, bone-in, skin removed
3 T. minced garlic
1 small onion, halved and sliced thin
1/2 large red bell pepper, julienned
1 1/2 lbs. Idaho potatoes
salt and pepper
olive oil

Drizzle 1 T. oil in bottom of a 13x9" baking dish. Cut potatoes into thin wedges. Add potato to baking dish. Season chicken with salt and pepper, add to baking dish and top with bell pepper, garlic, and onion. Drizzle with 1-2 T. olive oil.
Bake at 350 for 1 hour.

Chicken with be fully cooked and juices run clear when dish is ready.
Serves = 4-5

Monday, October 5, 2009

Chicken and Pepper Spread

I love the combination of chicken with red bell peppers, though orange and yellow work fine, too. I am gearing up for a party next month - inviting everyone over for appetizers, drinks (non-alcoholic, of course), and dessert. I adore finger food, and have been looking for some budget friendly alternatives to high-priced dips and spreads found in the grocery store. That, and I'm allergic to paying $5-$7 a jar for salsa.
With some simple (read, inexpensive) items to dip, tis party is sure to be a smash hit!

1 lb. cooked chicken, rough chopped
1 large or 2 small-medium red bell peppers, roasted
1 small clove garlic
1/4 medium onion
4 oz. cream cheese, fat free or light
4 oz. sour cream, light (fat-free tastes funny)
pinch of salt

In food processor, add chicken, peppers, garlic, and onion. Pulse until mixture is finely ground. Add salt to taste.

Fold sour cream and cream cheese together, add chicken mixture, folding ingredients together to combine.

Refrigerate immediately and chill for at least 1 hour before serving.

Serve with unbuttered toast triangles, wheat crackers, pretzels, corn chips, or tortilla chips.
This also works as a nice spread for a hard roll or on toast.

Yields = 8-12 servings.

Sunday, October 4, 2009

White Chocolate Bars

1 pkg. vanilla or white cake mix
2 eggs, minus 1 yolk
1/4 C. apple sauce, unsweetened
1/3 C. brown sugar
1/4 C. milk, fat free
1 tsp. chocolate extract
1 pkg. white chocolate pudding mix, optional
1 1/2 C. white chocolate chips

Preheat oven to 375. Grease a 13x9" bakikng dish.

In a large mixing bowl, combine all ingredients, mixing until well combined.
Spread in prepared pan. Mixture will be thick. Sprinkle with whie chocolate chips or shavings, if desired.

Bake for 25-27 minutes. Bars are ready when the center is set and top is lightly golden.
Cool and cut.

Raspberry Honey Sauce

For a simple vanilla ice cream, over decadent brownies, or as a dip for crunchy almond biscotti, this simple sauce has tons of flavor, and freezes well. I like to make a big batch every few months and use it in a pinch when I don't have time to make a from-scratch dessert. But with this sauce, you can take all the credit for a luscious, scrumptious dessert that guests and family are sure to love.

1 pint raspberries, fresh or frozen
1/2 C. sugar
1/4 C. honey
1/2 tsp. vanilla

In a small sauce pan, add all ingredients and bring to a simmer on a low heat. Cook for 10-12 minutes, stirring frequently. Serve hot over ice cream, pound cake, or brownies. Serve room temperature as a dip for crunchy cookies like butter cookies, wafer cookies, sweet pretzels, biscotti, or cinnamon-apple chips.

Serves 12-16 (2-3 T. servings)

Serving idea: Serve over White Chocolate Bars.

Saturday, October 3, 2009

Quattro Veggie Dip

1 large red bell pepper
2 cloves garlic
1 small red onion
1 T. EVOO
1 C. shredded carrot
1 C. fresh spinach, chopped fine
2 tsp. parsley
1/2 tsp. oregano
4 oz. fat free cream cheese, softened
6 oz. light sour cream

Preheat oven to 350.

Peel onion and garlic, place on baking sheet with bell pepper. Drizzle with olive oil. Bake for 10-15 minutes, or til pepper is blackened.
Remove pepper from baking sheet to a paper bag, close tightly to let the pepper steam. After 10 minutes, remove pepper from skin, chop fine. Add garlic, onion, and spinach to food processor, pulse til mixture is chopped finely, or chop by hand until pieces are chopped fine and uniform in size.

In a mixing bowl, combine all ingredients except 1 tsp. parsley, reserve for garnish.
Serve with cucumber slices, carrot and celery sticks, wheat crackers, and small wedges of toasted bread. Add cheese cubes for a perfect party tray.

Yields = 16-20 servings

Friday, October 2, 2009

Smoky Southwestern Dip

16 oz. light sour cream
4 oz fat free cream cheese, softened
1 each orange and red bell pepper, roasted
1 clove garlic, roasted and crushed
1/2 medium red onion
4-6 sun dried tomatoes, rinsed
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
2-3 dashes Tabasco

Finely chop onion, peppers, and sun dried tomatoes. Mix well sour cream and cream cheese. Stir in all ingredients except salt and pepper. Add salt and pepper to taste.

Yields = 10-14 servings
Top with green onion or shredded cheese before serving, if desired.

Thursday, October 1, 2009

Garlic Salsa

For all you garlic lovers out there, this wild and mild salsa is a great alternative to the bland, boring store-bought salsa. And with so few ingredients, it's a snap to make!

2 cans diced tomatoes, drain one can (14 oz.)
1 medium red onion, quartered
3-4 cloves garlic
handful of cilantro
1/2 red or orange bell pepper
lime juice
salt

Add 1 can of diced tomatoes, garlic, cilantro, onion, bell pepper, and the juice of one lime to the food processor. Pulse 3-4 times, until mixture is chunky and combined. Add remainin tomatoes, pulse one more time.

Empty contents into a serving bowl, add salt, and additional lime juice, if necessary.

Yields = 3 1/2 C. salsa

Cheesy Bean Dip

2 cans refried beans, fat free
8 oz. Mexican cheese blend, shredded
1 1/2 C. salsa, any variety
1/4 medium onion, finely minced
1 clove garlic, crushed
1 small bunch cilantro, for garnish

Preheat oven to 425.

In a oven safe dish, combine beans, cheese, salsa, onion, and garlic. Mix until well combined.
Top with additional cheese, if desired.
Bake for 10-12 minutes, or until mixture is heated through and cheese on top has melted.

Serve hot with tortilla or corn chips.

Serves: 8-10

Roasted Red Pepper and Cheese Dip

This dip featured the bright, bold sweetness of the red bell pepper paaired against the creaminess of provolone and the tang of cheddar. Great with wheat crackers, bagel chips, or toasted Italian bread rounds - this is a great opener for a rustic Italian feast.

1 large red bell pepper
1 clove garlic
4 oz. each provolone, sharp cheddar, and mozzarella shredded
1/8 C. parmesan
2 T. parsley
1/8 C. bread crumbs (plain or Italian-style)

Preheat oven to 425.

On a baking sheet, place garlic and pepper. Place in oven immediately, remove after 10-15 minutes. Place in fridge to cool fast.

In a medium, oven safe dish, combine cheeses. Crush garlic and chop pepper finely. Add to cheese mixture. In a small bowl, combine parsley, parmesan, and bread crumbs.
Sprinkle evenly on top of cheese mixture.

Bake for 8-13 minutes, until cheese is melted and topping is lightly golden.

Serve hot.
Yields = 8-10 servings

BLT Dip

This 5 minute favorite is a snap for entertaining. With a few basic ingredients, you'll have a great dip for chips, crackers, pretzels, toast, veggies, and more!

6 T. imitation bacon bits
1 tsp. garlic powder
4 sun dried tomatoes, rinsed, dried, and finely chopped
1/4 small sweet onion, chopped fine
6 oz. light sour cream
3 oz. light or fat free cream cheese
2 oz. shredded cheddar cheese
salt and pepper to taste

In a mixing bowl, combine all ingredients, stir until all ingredients are well combined. Chill or serve immediately.

Yields = 10-12 servings

Tuscan Garlic Dip

6 oz. light cream cheese
6 oz. light sour cream
1 - 2 cloves garlic, crushed
1/2 medium red bell pepper, finely chopped (for stronger flavor, roast the pepper first)
1/4 small red onion, finely chopped
4 sun dried tomatoes, chopped
2 tsp. basil
1 tsp oregano

In a medium-sized bowl, mix well all ingredients. Refrigerate for 1 hour before serving.
Garnish with small bay leaves if desired.

Serve with Italian bread (toasted), veggies, or crackers.

Yields = 12-14 servings (1 1/2 T. each)

Saturday, September 26, 2009

Basil Pomodoro

I love a simple, easy to follow recipe - and having tomatoes in season - I just had to try my hand at a classic pomodoro sauce. Serve this sauce over any medium or long shaped pasta. Just 5 ingredients - simple and inexpensive to make:

3-4 lbs. beefsteak, roma, or plum tomatoes
4-6 cloves of garlic, roasted
4 T. extra virgin olive oil
3 tsp. basil (dried) or 3 T. fresh, chopped basil
1/2 medium onion, finely chopped
salt

In a large pot, bring water to a boil. While waiting for water to boil, over medium heat in a large, shallow skillet, add olive oil, garlic, and onion. Sautee until onion is translucent.
Drop tomatoes in to boiling water, cook for 1-2 minutes, or til skin cracks. Immediately transfer to a bowl of ice water to cool. Peel tomatoes, and add to the pan of garlic, onion, and oil.
Over medum-high, simmer tomatoes in garlic, onion, olive oil. Add basil and simmer until a thick sauce forms, about 12-16 minutes.
Serve over pasta.
Garnish with parmesan cheese.

Yields = 4-5 servings

Thursday, September 24, 2009

Carnitas

2-3 lbs. cooked pork roast
5-6 cloves garlic, minced
1/2 medium onion, finely chopped
salt and pepper

In a medium skillet, add 1 T. oil (or use fat from the meat), garlic, onion, salt, and pepper and cook over medium high heat. Cook for 10-12 minutes, letting the pork crisp and garlic and onion saute. Serve with tortillas, cilantro, sour cream, rice and beans.

This also makes great filling for enchiladas, burritos, or tortas.
Yields = 4-6 servings

Tuesday, September 22, 2009

Vanilla Nut Biscotti

1 pkg. white cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
2 tsp. vanilla extract
1 tsp. black walnut extract
3/4 C. chopped walnuts

Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla extract

Mix well all ingredients, mixture should be thin.

Coconut Crunch Biscotti

1 pkg. coconut cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
1/2 tsp. coconut extract
1 tsp. almond extract
3/4 C. sliced almonds

Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/4 tsp. coconut extract

Mix well all ingredients, mixture should be thin.

Butternut Biscotti

1 pkg. butter pecan cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
2 tsp. butter extract
3/4 C. chopped pecans

Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla extract

Mix well all ingredients, mixture should be thin.

Buttery Chocolate Biscotti

1 pkg. dark chocolate cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
1 tsp. butter extract
1 tsp. vanilla extract
3/4 C. white chocolate chips

Preheat oven to 375.

Mix well all ingredients except chips. Stir in chips. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. almond extract

Mix well all ingredients, mixture should be thin.

Double Chocolate Biscotti

1 pkg. german chocolate cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
1 1/2 tsp. vanilla extract
3/4 C. chocolate chips - any variety

Preheat oven to 375.

Mix well all ingredients except chips. Stir in chips. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla extract

Mix well all ingredients, mixture should be thin.

Classic Almond Biscotti

1 pkg. white cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
2 tsp. almond extract
3/4 C. sliced almonds

Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. almond extract

Mix well all ingredients, mixture should be thin.

Monday, September 21, 2009

Mediterranean Pork Tenderloin

This was a masterpiece - DH & I both went to work on a lovely 8 lb. whole pork tenderloin that cost us $.81. I love the Gather Around the Grill Couon that gives you $6 off any Pork purchae when you buy charcoal. Makes my life a very tasty place to be!

8 lb. pork tenderloin, whole
2 T. salt
1 T. black pepper
2 T. garlic powder
1 tsp. onion powder, toasted
3 T. basil
2-3 tsp. oregano
1-2 tsp. garlic salt
1/2 tsp. ginger
1 T. parsley

In small mixing bowl, combine all spices. Rub directly onto the meat.
Wrap meat in aluminum foil, place on grill on low, indirect heat. Cook for 1 1-2 to 2 hours, checking every 30 minutes for doneness. Inside should no longer be pink and the spice rub should form a nice crust.

Serve with mashed potatoes, sauteed mushrooms, and salad.
Yields = 10-12 servings

Sunday, September 20, 2009

10 Minute Breakfast Wrap

Ever have a few flour tortillas left and not know what to do with them? This morning, I figured out a great use - breakfast wraps! In less than 10 minutes, you have a great breakfast - especially if you're on the go-

4 flour tortillas
6 whole eggs
2 egg whites
4 slices of bacon, thick cut, cooked
1/8 C. shredded cheddar cheese
salt and pepper

Scramble egg whites with whole eggs with 2-3 T. lukewarm water. Stir in salt and pepper to taste. Scramble eggs in medium skillet and cook 5-7 minutes.

On a flat griddle, warm flour tortillas. In each tortillas, scoop 1/4 of the eggs, add 1 slice of bacon and sprinkle with cheese.
Serve immediately.

Yields = 4 wraps.

Saturday, September 19, 2009

3 Cheese & Veggie Frittata

9 whole eggs
3 egg whites
1/4 C. sharp cheddar, shredded
1/4 C. colby jack, shredded
1/4 C. sour cream, light
1/8 C. parmesan
4 oz. fresh mushrooms, sliced very thin and sauteed
1/4 medium red onion, finely chopped
1/4 large bell pepper (red or whatever color you prefer), finely chopped
2 T. oil
salt & pepper
scallions, 1/4 C. chopped - if desired

Preheat oven to 325.

Scramble eggs with egg whites, add 3-4 T. lukewarm to keep eggs fluffy. Beat in 1/8 C. parmesan - if desired.

In a small skillet, sautee onion, mushroom, and bell pepper in 1 T. of oil. Season with salt and pepper, cook on medium-high until mushrooms are tender and onions are translucent - about 5-8 minutes.

In a large, shallow, oven-friendly skillet, add remaining 1 T. oil. Over medium-low heat, add scrambled eggs, top with sauteed veggies and cheese, season with salt and pepper to taste. Stir to combine veggies throughout the eggs.

Bake for 35-40 or til eggs are fluffy and golden on top. Top with scallions and additional cheese, if desired.

Yields = 4-5 servings

Friday, September 18, 2009

Sweet & Tangy Slaw

I was never the biggest fan of coleslaw until I got hooked on watching Rachel Ray and some of her variations on slaw were so good, so good in fact that I had to try my hand at this simple, sweet side dish - a must have for any BBQ!

1 medium head green cabbage
1 small head red cabbage (or white - whichever you prefer)
1 C. dried sweetened cranberries
1 C. shredded carrot
1 can mandarin oranges, drained, (optional)
zest of 1 lemon
1 1/2 C. raspberry vinagrette

Thin slice the cabbage, into bite-sized strips. Toss in carrot, oranges, and cranberries. Stir lemon zest into raspberry vinagrette, drizzle over veggies. Chill for 2 hours before serving.

The great news: you don't have to worry if this is left out in the sun - no dairy to spoil in this recipe and vegetarians and vegans will love it

3-Ingredient Guacamole

Ever need an easy dip to go with some nice, salty tortilla chips? I love how easy it is to throw together a quick guacamole - and I love how quickly it disappears! And - it's three quicks steps to snacking:

2 Hass avocados
1-2 tsp. salt
juice of 2 lemons (or limes) - not lemons on hand, use 2-3 tsp. lemon juice concentrate (undiluted)

Slice avocados in half, remove pit and scoop out the shell. Cut the meat of the avocado into quarters, drizzle with lemon juice. This keeps the avocado from turning brown and adds flavor. Mash the avocado well, adding salt to taste. Serve immediately. Refrigerate leftovers for up to 48 hours.

Yields = 4-6 servings

Thursday, September 17, 2009

Mesquite Beef Roast

Ever in the mood for some Texas-style beef brisket, but a trip to that great state or even finding good brisket are abit out of your reawch? Here's my take on a simple down-home favorite without all that pesky traveling.

2 T. cumin
1 T. black pepper
2 T. salt
1 tsp. each cayenne and poultry seasoning (yep, that's right - it's for more than just chicken)
6 cloves garlic, crushed
2 medium onions, finely chopped
5-7 lb. beef roast, bone in or boneless (though boneless is easier to slice)
1 1/2 C. beef broth
1 tsp. Tabasco

Combine all but beef, broth, and Tabasco in a small bowl, rub this onto the meat. Add meat and broth to a crockpot sprinkle with Tabasco (to taste), cook over low for 10-12 hours, til meat is tender and falling off the bone.

Serve with BBQ sauce. Serve on a bun, toast, or straight. Goes well with baked beans.

Yields = 12 servings

Wednesday, September 16, 2009

Tangy Citrus Chicken

My favorite poultry (or meat, if you can call it that) is chicken - and this recipe is easy, quick, and sure to please even the finickiest of eaters.

And the best part of this - it's all done in the crock-pot!

salt & pepper
3-4 lbs. bone in chicken (drummies and thighs are my favorites to use)
1 1/2 C. orange juice
1/4 C. soy sauce
zest of 1 large orange
2 T. lemon juice concentrate
3 T. parsley

1 C. water
4 T. cornstarch
(add to a large jar, screw the lid tight, shake to combine)

Season the chicken with salt and pepper. Add all other ingredients to crockpot, stir with fork to combine. Add chicken and cook over low for 6 hours. Chicken is done when meat is tender and juices run clear.

Pour the juices into a large, deep skillet, and add cornstarch blend. Cook over medium-low until the mixture thickens. Add chicken back to the sauce, heat for 3-5 more minutes, spooning sauce over chicken.

Serve over rice (white or fried)
Yields = 6-10 servings

Honey Ginger Chicken Strips

2 lbs. boneless skinless chicken breasts or thighs, cut into strips
1/3 C. honey
2 T. ginger, minced
2 T. soy sauce
1 tsp. minced garlic

In a small bowl, whisk together honey, ginger, soy, and garlic.
Pour this mixture over chicken and marinate 2-24 hours.

In a large skillet over medium-high heat, add 2 tsp. canola oil - when oil is hot, add chicken (1/2 batch at a time). Cook over medium high heat for 7-12 minutes, or until the chicken is golden brown and juices run clear.

Serve with rice, tortillas, or potatoes and roasted veggies.
Yields = 6-8 servings

Tuesday, September 15, 2009

Teriyaki Pork Roast

I love a good roast, but sometimes just need a little extra flavor kick. Nothing wrong with a good pot roast, but when you need a little something different, try a simple addition that will make all the difference, and makes this meal super easy to re-invent with the leftovers. That is - if you have any.

5-7 lb. pork roast, tougher cuts of meat work best
salt and pepper, to taste
1 bottle teryaki marinade
2 cloves garlic
1/4 C. honey

Salt and pepper the roast to taste, add roast, teriyaki sauce (entire bottle), garlic and honey to crockpot. Cook over low for 8-10 hours.

Meat is done when no longer pink inside and tender enough to fall off the bone.

Yields = 8-15 servings.

Re-inventing ideas:

1. Add meat to fried rice
2. Serve with naan and rice
3. Serve in tortilla with rice and beans
4. Serve in a sammie with provolone cheese
5. Turn into a wrap using flour tortilla, lettuce, and more teriyaki sauce

Sunday, September 13, 2009

Easy Chicken Wraps

6 pkg. flour tortillas
1 lb. chicken, cooked and shredded
3/4 C. shredded cheese - any variety
2 1/2 C. shredded lettuce
1/2 C. ranch dressing, or dressing of your choice


Warm flour tortillas on an ungreased griddle. Top warmed tortillas with lettuce, cheese, chicken, and drizzle with dressing. Repeat until all ingredients have been used. Serve warm.

Yields = 6 wraps.

Variations:

Chicken BLT wraps:
Add 6 sliced of bacon (chopped) and 2 diced roma tomatoes.

Italian Chicken wraps:
Add 2 T. basil to the chicken, mozzarella cheese, and creamy Italian dressing. Add parmesan cheese if desired.

Teriyaki wraps:
Add 3-4 T. teriyaki marinade to chicken, and let set for 15 minuttes, toss lightly. Add 2 T. crunchy Chinese noodles to each wrap.

Sweet & Tangy Chicken wraps:
Add 3 T. honey to chicken, toss to coat evenly, add 1/2 red bell pepper (julienned) and use Asian Ginger salad dressing.

Honey Mustard Chicken Wraps:
Use 1/2 C. honey mustard in place of dressing, pair with shredded cheddar cheese.

Chicken and Veggie Wraps:
Substitute half of the shredded lettuce for spinach, add 1/2 C. sliced black olive, 1/2 medium onion (thin sliced), 2 beefsteak tomatoes (sliced thin), and 1 bell pepper (any color, sliced very thin).

Chicken Taco Wrap:
Use shredded Mexican blend cheese, 2 plum tomatoes diced, 1/4 C. black olives, and replace dressing with salsa. Add sour cream if needed.

Chicken BBQ Wrap:
Substitute BBQ sauce (your favorite variety) for dressing and use shredded sharp cheddar. Add french fried onions if desired.

Hawaiian Chicken Wraps:
Add one small can pineapple chunks (drained), use shredded mozzarella cheese, and add 3 slices Canadian bacon (chopped) to filling.

Greek-style Chicken wraps:
Replace shredded cheese with 1/2 C. crumbled feta cheese and add 1/2 C. sliced olives.

Spicy Chicken Wraps:
Add 1 T. cayenne pepper to chicken, toss lightly. Add i sliced red onion and slice green pepper (1 medium, thin sliced). Add hot sauce (2-3 dashes), if desired.