Bring the magic back at mealtime – the magic of loosening tongues, light and even hearty laughter, conversational connection between family members. Declare it an edict in your home and set aside one night a week for Mealtime Magic with your family. Send your favorite family recipe in for the theme of the week. Make sure you include your name and where you’re from. I’ll post the complete menu by Friday. Listen to the Just Ask Joyce Hour on WFIA 94.7 FM at 3:00 p.m. weekdays. Perhaps your recipe will be chosen for the Mealtime Magic Menu of the week and announced on air. Be sure to catch the creative tip for sprinkling some extra magic on your spread! It’ll transform your family mealtime. Everyone will look forward to the set-aside time for family fellowship.
(A Cooking Light recipe)
(Hands-on time 13 min. Total time: 58 min. If you don’t keep kalamata olives on hand, buy the amount you need at a supermarket olive bar.)
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add onion to the pan; sauté for 3 minutes or until onion is tender.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; stir with a whisk. Make a well in the center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Add onion, olives, and oregano.
Spread batter into an 8×4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 12 serving slices.
An Eating Well Recipe: http://www.eatingwell.com/recipes/grilled_salmon_zucchini_with_red_pepper_sauce.html
A Betty Crocker Recipe
A Betty Crocker Recipe
A Williams-Sonoma Recipe
(A slice of pound cake is buttery, rich and delicious all by itself, but it takes well to additions, too. Vary this cake’s flavor by omitting the almond extract and stirring in 1 tsp. finely grated lemon zest, 2 Tbs. fresh lemon juice and 1 Tbs. poppy seeds, or 2 Tbs. minced crystallized ginger. If you like almond, add the optional almond extract and sprinkle sliced almonds on top before baking. You can also top the slices with fresh fruit.)
A Williams-Sonoma Recipe
A farmers market or roadside stand is the best source for sweet corn. The natural sugars in the corn begin converting to starch the minute the ears are picked, so freshness is critical. Look for cobs with crisp green husks and dry, brownish silk that extends out the top (yellowish silk marks an immature ear). The kernels should be tightly packed in even rows and look plump and juicy.
A Giada De Laurentiis Recipe
A Food.com recipe
1 (18 ounce) box yellow cake mix
4 large eggs
1/4 cup sugar
1/4 cup water
1/3 cup canola oil
8 ounces sour cream
1 (16 ounce) box powdered sugar
16 ounces sour cream
16 ounces Cool Whip
3 cups fresh strawberries, coarsely chopped
Prep Time: 45 mins
Total Time:1 1/4 hr
Combine cake mix, eggs, sugar, water, canola oil, and 8 oz sour cream. Bake in three layers at 350 degrees for 20-25 minutes, or until done.
Combine powdered sugar and 16 oz sour cream. (Do not use mixer.) Fold in Cool Whip, then strawberries.
Use strawberry mixture as both filling and frosting.
Store in refrigerator.
A Betty Crocker Recipe
Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
(Health Tips: For fewer calories and less fat, use Bisquick Heart Smart® mix instead of the Original Bisquick mix, and use 1 cup fat-free egg product instead of the 4 eggs.)
A Betty Crocker Recipe
In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.
A Betty Crocker Recipe
Mix preserves, vinegar, mustard and ginger in 2-cup glass measuring cup. Place ham in 6-quart slow cooker, trimming ham if necessary to fit. Brush ham with about 1/4 cup of the preserves mixture. Refrigerate remaining preserves mixture while ham cooks.
Cover and cook ham on Low heat setting 7 to 8 hours.
About 20 minutes before ham is done, microwave remaining preserves mixture uncovered on High 4 minutes. Stir in currants and lemon peel; microwave uncovered on High about 3 minutes or until mixture just begins to boil. Stir in chives. Cool about 10 minutes.
Remove ham from cooker. Slice ham; place on serving platter. Serve sauce with ham.
A Betty Crocker Recipe
Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seed into batter. Pour into pan.
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour. Store loosely covered.
In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Recipe by Giada De Laurentiis
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
A Paula Deen recipe
Prep Time: 15 min
Your family (and friends) will crave the delightfully Southern flavor of cucumbers and lemonade! Mmh-hmm good
In 3 separate bowls, stir together 1 carton yogurt, 1/4 cup orange juice, and 1 tablespoon honey. Pour each mixture into paper cups, filling about 3/4 full. Put these in a cake pan to keep them steady. Put the pan in the freezer. Check on the yogurt cups in about 1 hour. When they have begun to freeze, stick a pop stick in the center of each cup. Return to the freezer for 3 more hours. When they are ready to eat, just peel off the paper cup. You can just freeze the yogurt in the cup with no stick and eat it with a spoon, like and Italian ice. Let it sit at room temperature for about 10 minutes, before you start eating, so it’s not so hard.
A Williams-Sonoma Recipe
This one-pot meal is prepared in a Cuisinart multicooker, which allows you to brown the ingredients and then slowly cook them, all in the same vessel. Soaking the dried beans overnight ensures they cook evenly.
3 Tbs. olive oil
2 lb. kielbasa sausages
1 large yellow onion, diced
3 celery stalks, diced
2 red bell peppers, seeded and diced
1 Tbs. tomato paste
3 garlic cloves, thinly sliced
Red pepper flakes, to taste (optional)
2 cups chicken stock
2 cups water
1 bay leaf
1 fresh thyme sprig
1 fresh rosemary sprig
1 fresh sage sprig
1 1/2 lb. dried cannellini beans, rinsed, soaked overnight and drained
1 can (14 1/2 oz.) diced tomatoes, drained
1 cup fresh bread crumbs
1 Tbs. unsalted butter, melted
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh flat-leaf parsley
6 oz. baby spinach
Crostini for serving
Preheat a Cuisinart multicooker on the brown/sauté setting to 400ºF according to the manufacturer’s instructions. Warm 1 Tbs. of the olive oil in the multicooker. Add the sausages and cook until browned on all sides, 8 to 10 minutes. Transfer to a plate. Cut 2 links into large dice; leave the other links whole.
Warm 1 Tbs. of the olive oil in the multicooker. Add the onion, celery and bell peppers and cook, stirring occasionally, until just tender, 5 to 7 minutes. Add the tomato paste, garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Stir in the stock, water, bay leaf, thyme, rosemary, sage, cannellini beans and diced sausages, then place the sausage links on top. Set the multicooker on the slow cook-simmer setting. Cover and cook according to the manufacturer’s instructions until the beans are tender, about 3 hours, adding the tomatoes during the last 30 minutes.
Meanwhile, in a small bowl, combine the bread crumbs, the remaining 1 Tbs. olive oil, the butter, salt and black pepper. Transfer the bread crumb mixture to a sauté pan, set over medium heat and toast until crispy, 8 to 10 minutes. Let cool, then stir in the parsley.
Transfer the sausage links to a cutting board and cover loosely with aluminum foil. Skim the fat off the cooking liquid and season the beans with salt and black pepper. Add the spinach and gently fold in until just wilted. Slice the sausage links on the bias.
Ladle the beans and broth into warmed bowls and top with the sliced sausages. Serve immediately with the toasted bread crumbs and crostini. Serves 6 to 8.
A Williams-Sonoma Recipe
To create this lasagna, we turned to the garden for inspiration, layering the dish with fresh spinach, cremini mushrooms and bell peppers, plus three types of cheeses for richness. No-boil lasagna noodles streamline preparation.
1 cup packed fresh basil leaves
1/2 cup raw baby spinach leaves
1 1/2 tsp. minced garlic
1/2 cup plus 1 Tbs. olive oil
1/4 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper, to taste
3 cups ricotta cheese
4 Tbs. (1/2 stick) unsalted butter
1/4 cup finely chopped shallots
1/4 cup all-purpose flour
3 cups milk
1 lb. cremini mushrooms, sliced 1/4 inch thick
1 jar (16 oz.) roasted red bell peppers, drained and sliced 1/4 inch thick
1 lb. baby spinach, blanched and squeezed dry
6 oz. no-boil lasagna noodles, torn into rough 2-inch pieces
4 1/2 cups shredded mozzarella cheese
1 Tbs. thinly sliced fresh basil
In a blender, combine the basil leaves, raw spinach, 1/2 tsp. of the garlic and the 1/2 cup olive oil and process until a thick sauce forms. Add the Parmigiano-Reggiano, salt and pepper. In a bowl, combine the ricotta, egg, salt and pepper. Set aside.
In a saucepan over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the remaining 1 tsp. garlic and the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl and let cool for 15 minutes. Stir the basil puree into the sauce.
In a large fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and the excess moisture has evaporated, 10 to 12 minutes. Transfer to a bowl. Add the bell peppers, blanched spinach, salt and pepper and stir to combine.
Preheat an oven to 375°F. Butter a 3 1/2-quart shallow Dutch oven.
Spread 1/2 cup of the sauce on the bottom of the pot and arrange a single layer of torn noodles on the sauce. Top with 1/2 cup of the ricotta mixture, 1 cup of the vegetable mixture, 1/2 cup of the sauce and 1 cup of the mozzarella. Layer the noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add a layer of noodles, ricotta, vegetables and noodles. Spread the remaining sauce on top and sprinkle with the remaining 1 1/2 cups mozzarella.
Cover the pot, transfer to the oven and bake until the noodles are nearly tender and the filling is bubbly, about 45 minutes. Uncover the pot and continue baking until the top is browned, about 15 minutes more. Let the lasagna rest for 15 minutes. Sprinkle with the sliced basil, cut into slices and serve immediately. Serves 8 to 10.
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
Yield: 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)
5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish.
Prep Time: 20 minutes
Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)
4 (6-ounce) salmon fillets (1 inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced shallots
1/4 cup dry white wine
1/2 teaspoon chopped fresh rosemary
3/4 cup fresh orange juice (about 2 oranges)
1 tablespoon maple syrup
1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.
2. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.
Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.
A Betty Crocker recipe
Filling and Topping
In large bowl, beat cake mix, water, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately, pour hot cream over white chocolate and butter. Let stand about 5 minutes, or until mixture is melted and smooth when stirred. Cool 1 hour or until room temperature.
Beat cooled white chocolate mixture on high speed until fluffy.
Compliments of All Recipes
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado – peeled, pitted and sliced
In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.
Compliments of All Recipes
Compliments of All Recipes
A Pillsbury recipe: http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=5102
CHOCOLATE BANANA CUPCAKES
2 large eggs, at room temperature 1 cup mashed bananas (about 2 large bananas) 1/3 cup Crisco® Pure Vegetable Oil 2/3 cup water 1 1/2 teaspoons vanilla extract 2 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs) OR 2 cups Hungry Jack® Buttermilk Pancake & Waffle Mix (Add Milk, Oil & Eggs) 1/4 cup unsweetened cocoa powder 1 cup sugar 1/4 teaspoon salt PEANUT BUTTER FROSTING 3/4 cup Pillsbury® Vanilla Frosting, (about 1/2 can) 1/3 cup Jif® Creamy Peanut Butter 1 tablespoon milk
|1.||HEAT oven to 325°F. Place 24 paper baking cups in muffin pans.|
|2.||BEAT eggs, bananas, oil, water and vanilla in large bowl with electric mixer until blended. Add pancake mix, cocoa, sugar and salt. Beat until smooth. Fill baking cups one-half full.|
|3.||BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.|
|4.||BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.|
(A Williams-Sonoma recipe)
These airy golden puffs are served warm from the oven at BLT Steak, a modern American steakhouse opened by acclaimed French chef Laurent Tourondel. Easy to make at home, the popovers are delicious paired with our Steakhouse Filets Mignons (see related recipe at left). After rotating the pan partway through the baking time, don’t open the oven door again until the popovers are done; this will help ensure they rise evenly.
Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.
In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.
Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.
Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.
Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.
(A Williams-Sonoma recipe)
To freeze the chowder, fill a large bowl or your sink with ice water. Pour the soup into a smaller bowl and nest it in the ice. Stir the soup occasionally to hasten cooling. Once cooled, transfer the chowder to 1-quart airtight containers, leaving 1/2 inch to allow for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat.
Cook the leeks and chicken
In a large saucepan over medium heat, warm the oil. Add the leeks, cover and cook, stirring occasionally, until softened, about 3 minutes. Add the chicken, cover and cook, stirring occasionally, just until the chicken is golden on all sides, about 5 minutes.
Prepare the chowder
Add the broth, potatoes, thyme, salt and pepper to the saucepan. Increase the heat to high, cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 30 minutes.
Finish the chowder
In a bowl, mix together the butter and flour to form a paste. Whisk 1 cup of the broth into the mixture and add it to the saucepan along with the corn. Return to a simmer and cook, stirring frequently, until thickened, about 5 minutes. Stir in the cream and season with salt and pepper.
Ladle the chowder into bowls and serve immediately. If freezing, set aside to cool (see note). Serves 8.
Pastrami can be used in place of the corned beef.
Although this casserole bakes for almost an hour, the preparation is quick and simple.
(A Pillsbury recipe)
(Pillsbury Baking Spray w/Flour)
1. HEAT oven to 350°F. Spray three 9-inch round cake pans generously with flour no-stick cooking spray.
2. MIX cake flour, baking powder, salt and baking soda; set aside. Beat 1 1/2 cups butter and sugar in large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Beat 2 minutes longer. Spread batter evenly into prepared pans.
3. BAKE 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
4: BEAT 2 cups butter and vanilla in large bowl with electric mixer until light and fluffy. Gradually add powdered sugar and syrup; blend until well combined. Place 1/2 cup frosting in a pastry bag fitted with a #4 tip for piping.
5: LEVEL cake layers as necessary. Cut each cake horiontally to make two layers by marking the side of cake with toothpicks and cutting with a long, thin serrated knife. Place 1 layer cut side up on serving plate; spread with 1/3 raspberry jam to within 1/4 inch of edge. Top with other half of layer, cut side down. Spread with raspberry cream frosting. Repeat with remaining layers. Frost the sides and top of cake. Pipe remaining frosting on top of cake in a lattice pattern. Refrigerate cake to set frosting. Allow cake to stand at room temperature 10 minutes before serving. Garnish with raspberries.
(Compliments of All Recipes)
(A Pillsbury recipe)
Turn up the heat when you add chopped green chiles to the egg mixture.
(A Pillsbury recipe)
Tip if using classic crust: For a crispier crust, prebake crusts 5 minutes, then add toppings; bake pizzas 7 to 9 minutes.
Feeling tropical? Substitute pineapple tidbits and thin-sliced deli ham, and bake as directed.
Be bold! Substitute a thin layer of barbecue sauce in lieu of red sauce, top with your choice of meat and cheese, and bake as directed. Or coat chicken chunks in spicy barbecue sauce for quick and zesty buffalo pizza!
From cute to cuter: Use a small heart-shaped cookie cutter or paring knife to cut pepperoni slices into adorable hearts to adorn your pizza.
Go gourmet! Extra special toppings make extraordinary pizza. Try artichoke hearts and shrimp, roasted potato chunks and braised beef tips, or eggplant sprinkled with Parmesan cheese.
Blushing pizza: Use red meats and veggies, such as pepperoni, red bell pepper, tomato, red chili pepper (use sparingly!), red onion, and diced red potato (keep red skins on). Sprinkle top lightly with curry or paprika for added blush.
(A Pillsbury recipe)
(A Pillsbury recipe)
(Courtesy of All Recipes)
(Courtesy of All Recipes)
(Courtesy of All Recipes)
(An Oceanspray Cranberry Recipe)
Heat butter and oil over medium heat in large skillet. Season chicken with salt and black pepper; cook, turning once, for 3 to 4 minutes or until well-browned. Cover; cook for 8 to 10 minutes longer or until internal temperature of chicken is 165ºF. Remove from skillet; cover to keep warm.
Add onion to skillet; cook for 3 to 4 minutes or until soft. Add bell pepper and zucchini; cook for 2 minutes longer. Stir in sweetened dried cranberries.
Whisk together remaining ingredients in small bowl. Pour into skillet. Bring to a boil, stirring frequently. Return chicken to skillet; cover. Cook for 1 minute or until thoroughly heated. Serve vegetables over chicken.
(A Pillsbury recipe)
1 (1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms 1 (2.8-oz.) can french fried onions 6 eggs 1 cup milk 2 tablespoons sliced green onions ½ teaspoon salt ¼ teaspoon pepper 6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend
Cheese blends are made by combining two cheeses, such as colby and Monterey Jack. The resulting cheese has a mottled orange and white appearance, a mild flavor and a soft texture.
Meat-and-potato lovers can add cooked bacon pieces or cooked sausage slices to this casserole.
This recipe is perfect for a hearty breakfast or brunch. Serve it with fresh fruit and warm muffins.
Courtesy of All Recipes
(A Pillsbury recipe)
Serve with cornbread or corn muffins, steamed green beans or broccoli, and fresh fruit for a scrumptious dinner.
Instead of chicken, use 1 pound pork tenderloin. Cut into 4 pieces, and flatten as directed for the chicken.
Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
A Williams-Sonoma recipe
Preheat an oven to 300°F. Have a pot of boiling water ready.
In a small saucepan over medium-low heat, combine the cream, milk, sugar, salt and lemon zest and slowly bring to a simmer. In a bowl, whisk the egg yolks until blended. Slowly add the hot cream mixture, whisking constantly, then whisk in the vanilla. Pour the custard through a fine-mesh sieve into a 1-quart measuring pitcher and press on the zest with a rubber spatula to extract the flavor.
Place four 5.4-fl.-oz. ramekins in a baking dish large enough to hold them without touching. Divide the custard evenly among the ramekins.
Carefully pour boiling water into the baking dish to come halfway up the sides of the ramekins. Cover the dish with aluminum foil and bake until the custards are set, 35 to 40 minutes. They should still jiggle a little in the center; they will firm as they cool.
Remove the ramekins from the baking dish, place on a wire rack and let cool completely. Cover with plastic wrap and refrigerate until well chilled, about 8 hours.
To make the meringue, in the bowl of an electric mixer, combine the egg whites and sugar. Set the bowl over but not touching simmering water in a saucepan and gently whisk until the mixture is hot to the touch or a candy thermometer registers 140°F.
Set the bowl on the mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is doubled in volume and holds medium peaks when the whisk is lifted from the bowl, about 5 minutes.
Place a spoonful of the meringue on top of each pot de crème. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface of the meringue until it is lightly browned. Serve immediately. Serves 4.
A Williams-Sonoma recipe
Working with 1 crab at a time, break the claws and legs off and crack each segment. Put the body on its back and push down on each side to break it out of the shell. Remove the gills and viscera and rinse the body well. Break the body in half down its centerline. Cover and refrigerate the crab until ready to serve. Alternatively, many markets will crack and clean the crab for you.
To make the dipping sauce, in a large bowl, stir together the mayonnaise, chili paste, shallots, pickles, pickle juice and cayenne. Add the Worcestershire sauce, 1/2 tsp. of the salt and 1/2 cup of the half-and-half and stir to combine. Taste and add more salt if needed. If the sauce is too stiff, thin with a little more of the half-and-half. Transfer to 1 or 2 small serving bowls.
Arrange the crab on 1 or 2 platters and tuck the lemon wedges around the edge. Serve the bowl(s) on the platter(s) or alongside. Serves 8.
(Cranberries can be substituted)
A Williams-Sonoma recipe
To make the vinaigrette, in a blender, combine the olive oil and mint and puree until smooth. Add the vinegar and honey and blend until incorporated. Pour the vinaigrette into a small bowl and season with kosher salt and white pepper.
Tear the oakleaf and frisée leaves into bite-size pieces and put them in a large bowl. Add the persimmons. Whisk the vinaigrette, add most of it to the salad and toss well to coat. Taste and adjust the amount of the vinaigrette and the seasonings. If serving the salad family style, add the pomegranate seeds and hazelnuts and toss. Or, divide the salad among individual salad plates and sprinkle each serving with pomegranate seeds and hazelnuts. Serve immediately. Serves 8 to 10.
Variation Tip:If you cannot find fresh pomegranates, substitute 1/3 cup dried cranberries.
A Williams-Sonoma recipe
In a large bowl, combine the ricotta, feta, mozzarella, shallots, parsley, egg, salt and pepper. Using 2 forks or your hands, toss thoroughly until all the filling ingredients are uniformly combined.
Preheat an oven to 350°F. Lightly oil 1 or 2 baking sheets.
Cut the whole stack of thawed filo lengthwise into quarters. Each strip will be about 3 1/2 inches wide. Working with 1 filo strip at a time and keeping the others covered with a barely damp towel, place the filo strip on a dry work surface. Brush it lightly but thoroughly with the melted butter.
Place about 1 Tbs. of the filling 1 inch from the bottom edge. Fold the lower right corner of the pastry up and over the filling, forming a triangle. Roll the triangle straight forward, then again on a diagonal. Continue folding, forming a triangle each time, until you reach the end of the strip. Transfer to a prepared baking sheet and brush the top of the triangle with a little more butter. Use the remaining filo and filling to make the remaining triangles, placing them on the baking sheet(s).
Bake the triangles until golden brown, about 20 minutes. Let cool for 10 minutes (the filling will be very hot), then serve. Makes 28 warm bites.
Make-Ahead Tip: The unbaked triangles can be frozen for up to 1 week in airtight containers, separated by layers of parchment or waxed paper. When you are ready to serve them, bake them straight from the freezer, adding 5 minutes or so to the baking time.
A Williams-Sonoma recipe
Preheat an electric panini press according to the manufacturer’s instructions.
Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil. Working in batches, place the bread slices on the preheated panini press and cook until light golden brown, 2 to 3 minutes. Transfer to a baking sheet. While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 tsp. olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
Preheat an oven to 350°F.
Place the crostini in a single layer on a baking sheet. Spread about 2 tsp. of the goat cheese on each crostini. Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto. Sprinkle with the remaining 1 Tbs. parsley. Makes 24 crostini.
A recipe by Joyce Oglesby
Makes 48 cookies.
*Combine flour and cocoa powder; set aside. In a medium bowl, beat butter with an electric mixer on medium to high speed until softened. Add sugar, baking soda, baking powder, and salt; beat until combined. Beat in the egg and vanilla, scraping sides of bowl. Gradually beat in flour mixture.
*Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
*For frosting: In a heavy, small saucepan, combine chocolate pieces and sweetened condensed milk; cook and stir over low heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.
*Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (If necessary, thin the frosting with additional cherry juice.) Bake in a 350-degree oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
Blanch spinach. Squeeze excess water.
In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1-cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Serve hot or cold along with pita chips.
A Southern Living recipe
Prep: 20 min., Bake: 15 min. This rich, creamy dip goes a long way. It can be baked in individual cups or a 1-quart dish.
Yield: Makes 12 to 15 servings
Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.
Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.
Southern Living recipe
Hands-on Time: 20 min.; Total Time: 50 min.
Yield: Makes 8 servings
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
A Williams-Sonoma recipe
Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.
Melt the butter; set aside.
In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don’t try to smooth it out; just mix until the ingredients are incorporated.
In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.
Whether or not your irons grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.
For a Belgian waffle iron, spoon out 2/3 to 3/4 cup of batter (or the amount recommended by the manufacturers instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden. If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and/or maple syrup. They are great with a cup of hot or cold cider. Makes about six 4 1/2-inch square Belgian waffles.
Adapted from Waffles from Morning to Midnight, by Dorie Greenspan (Weldon Owen, 2001).
A Williams-Sonoma recipe
Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
Cook the pumpkin
Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well and set aside.
Prepare the curry base
In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.
Cook the curry
In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl.
Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more.
Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
Wash and drain the cranberries, removing any spoiled berries or foreign objects.
In a wide stainless steel skillet, combine wine, sugar, salt and cinnamon. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook 1 minute. Add the cranberries and bring to a boil; reduce heat. Boil gently over medium high heat for 3 to 5 minutes or until cranberries pop, stirring occasionally. Stir in the orange peel.
Cool completely; remove cinnamon stick. If desired, smash berries slightly with the back of a spoon for a thicker relish. Cover and store in a refrigerator for up to 1 week, makes 4 to 5 cups.
Recipe by All Recipes
Recipe by: Sue Case
An Ocean Spray Recipe
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.
A Southern Living recipe
Hands-on Time: 45 min.; Total Time: 3 hr., 10 min. (including rub). This recipe, with its Paprika-Brown Sugar Rub, yields a turkey with dark crusty skin. That’s good—it will remind you of the crispy outside pieces of barbecued meats.
Prep Time: 45 minutes
Other: 2 hours, 25 minutes
Yield: Makes 8 to 10 servings
1. Preheat oven to 350°. Combine first 3 ingredients.
2. Remove giblets and neck from turkey; pat turkey dry with paper towels. Loosen and lift skin from turkey breast with fingers without totally detaching skin; rub butter mixture underneath skin. Carefully replace skin; secure skin at both ends using wooden picks to prevent skin from shrinking.
3. Sprinkle 2 Tbsp. Paprika-Brown Sugar Rub inside cavity. Place apples inside cavity. Tie ends of legs together with string; tuck wingtips under. Place turkey, breast side up, on a rack in a roasting pan. Rub 6 Tbsp. Paprika-Brown Sugar Rub over outside of turkey. Pour chicken broth into roasting pan.
4. Bake turkey at 350°, on lowest oven rack, 2 to 2 1/2 hours or until skin is well browned and a meat thermometer inserted into thickest portion of thigh registers 170°, shielding with aluminum foil during last hour of cooking to prevent excessive browning, if necessary. (Do not baste.) Transfer turkey to a serving platter, reserving drippings in roasting pan. Let turkey stand 20 minutes before carving.
5. Meanwhile, pour pan drippings through a fine wire-mesh strainer into a 4-cup glass measuring cup. Let stand 10 minutes. Skim fat from surface of drippings. (Add chicken broth, if needed, to equal 3 cups.)
6. Melt 3 Tbsp. butter over medium heat in a medium saucepan. Whisk in flour, and cook, whisking constantly, 3 to 4 minutes or until golden. Whisk in 3 cups drippings, and bring to a boil over medium-high heat. Reduce heat to low, and simmer 5 minutes, whisking occasionally. Serve with turkey. Garnish, if desired.
By: Gail Simmons
Begin by preparing dough: In a food processor combine flour, sugar and salt. Pulse a couple of times to combine then add butter. Pulse until you have the texture of coarse bread crumbs. Add egg and combine once again. Dump out on to a lightly floured work surface and form into a flat disc (this will make it easier to roll out later). Wrap in plastic and rest for 30 minutes.
Once rested, roll out and press into a deep 9-inch pie pan. Trim any uneven over-hanging bits then crimp the edges with your fingers so it has a nice lip. Pre-heat oven to 375 degrees F. Place a piece of parchment over the top of the crust and place dried beans or pie weights on top so it doesn’t rise. Bake for 15 minutes, then remove the parchment and weights and bake uncovered for another 5-7 minutes so it starts to brown. Remove from oven and reduce oven temperature to 350 degrees F.
Now prepare the caramel filling: In a medium saucepan add corn syrup, butter, sugar and sea salt. Bring to a boil then remove from heat and allow to cool to room temperature. Whisk in beaten eggs, vanilla and pecans. Pour mixture into pie pan and bake in the 350 degree oven for 45 minutes. Tent loosely with foil if it starts to brown too quickly. Allow to cool in pie pan before removing.
Whip cream and vanilla to soft peaks. Serve dollops of cream with warm slices of salted caramel pecan pie. Garnish with an extra sprinkle of flaky sea salt.
Courtesy of Food Network, The Neeleys
Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
Heat oven to 375°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.
Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
Combine egg and 1 teaspoon water in small bowl; lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving.
*Substitute 1/2 teaspoon dried thyme leaves.
Prep: 25 min., Cook: 23 min.
Yield: Makes 6 servings
Peel shrimp; devein, if desired.
Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.
From: “Giada’s Kitchen: New Italian Favorites”
Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.
Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
4 to 6 servings
(From Dawn’s Recipes – her website is awesome!)
This is a simple sugar cookie recipe I found at Allrecipes.com and decorated with cookie glaze based on a recipe from McCormick. It can be rolled and cut into any shape you like. Think Halloween cookies! I decided on pink ribbons in support of breast cancer awareness.
I rolled the dough out on the thicker side – just under half an inch – and baked them for 11 minutes. This left a cookie that could hold its shape, but was still on the soft side. They’d have been perfect for making a cookie bouquet with, but I’ll need to buy some more cookie cutters first! If you prefer a crispier cookie, you can go thinner or just add a minute or two to the baking time.
I made two batches of the glaze. I added 1 drop of neon pink food coloring to the first batch and 1/4 teaspoon black food coloring to the second.
For the cookies you’ll need:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400°F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
For the glaze you’ll need:
Stir confectioners’ sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)
Stir in 1 to 2 drops of food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.
To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)
Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
Makes about 30 cookies.
By Rachael Ray
Pre-heat oven to 250ºF.
In a medium saucepot, add the apples, cinnamon stick and cider and cook over medium to medium-low heat until the apples break down and become a chunky sauce, 12-15 minutes. Stir in the maple syrup and reserve over low heat.
While the apples are simmering, prepare eight buckwheat pancakes according to package directions on a griddle top or in a large nonstick sauté pan, using the cooking spray to keep the flapjacks from sticking. Keep the finished flapjacks warm in low oven.
When pancakes are ready to serve, remove cinnamon stick from sauce and layer two flapjacks with lots of homemade apple-maple sauce. Yum-o!
This is a great recipe for kids and the whole family from Yum-o! It’s good AND good for you.
Clean pumpkin seeds with water and pat dry. Let dry overnight. Mix ingredients together and toss pumpkin seeds to coat evenly. Place on a cookie sheet in an even layer and bake at 250 degrees for 1 hour or until seeds are browned. Stir once or twice during cooking time.
1. Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend.
2. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter.
(Wooded Glen Specialty) http://www.woodedglen.com
Melt butter in a large saucepan, add mushrooms and onion, and cook until tender, stirring often. Stir in flour, gradually add chicken broth, and cook over medium heat, stirring constantly until mixture is thickened.
Stir in pumpkin and next 4 ingredients, reduce heat and simmer 10 minutes stirring occasionally. Stir in milk and cook, stirring constantly until thoroughly heated. Garnish with sour cream, chopped chives and croutons.
Compliments of Kimberly Olson
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease a muffin tin or line it with muffin cups and fill each cup 3/4 full with the batter and top with some pumpkin seeds.
6. Bake for 20 minutes or until a toothpick comes out clean.
Recipe by: Joyce Oglesby
Beat all ingredients together. Grease jelly roll pan – heavily. (I use Pam.) Bake in pre-heated 350-degree oven for 10-15 minutes. Remove immediately and turn onto a cloth coated with powdered sugar.
Dust open side lightly with powder sugar. Gently roll cloth and bread into a roll. Let stand 2-5 minutes.
Mix until smooth. Unroll bread. Spread cream cheese mixture evenly over bread. Sprinkle with cream cheese mixture evenly over bread. Sprinkle with chopped nuts (pecans). Roll and place in foil tightly wrapped. Place in refrigerator. (Overnight for best results.) Cut in slices as needed. Serve and enjoy.
(Southern Living recipe)
Prep Time: 15 minutes
Other: 7 hours
Yield: Makes 10 cups (serving size: 1 cup with 1 cup rice)
1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
(A Williams-Sonoma recipe)
Be sure to toast and skin the hazelnuts before adding them to the cream. Toasting brings out the rich flavor of the nuts and loosens the skins, which can taste bitter. Place the nuts in a dry fry pan over medium heat and toast, shaking the pan or stirring occasionally, until the nuts are fragrant, 10 to 15 minutes. Or spread the nuts in a single layer on a baking sheet and toast in a 325°F oven, stirring occasionally, for 10 to 15 minutes. While the nuts are still warm, wrap them in a kitchen towel and rub vigorously to remove the skins. It’s OK if a few bits of skin still cling to the nuts.
In a saucepan over medium heat, warm the cream until steam starts to rise. Remove from the heat, add the hazelnuts and let cool. Season with salt and pepper. Refrigerate for 1 hour.
In a soup pot over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low. Cook, stirring, for 12 to 15 minutes. Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick. Season with salt, pepper and nutmeg.
Whisk the hazelnut cream until lightly foamy. Ladle the soup into warmed bowls and top each serving with the hazelnut cream.
A Rachael Ray Recipe http://www.foodnetwork.com
Heat a high sided skillet over medium high heat. Add the extra-virgin olive oil and bacon and crisp bacon. Strip kale from stems while bacon crisps up. Coarsely chop kale and add to the pan to wilt.. Season greens with salt, pepper and a little nutmeg. Scatter in cranberries and stir in stock. Simmer greens 10 minutes over medium low heat to plump cranberries and sweeten greens.
Place six buttered bread face down in Pyrex dish. Sprinkle ½ of the prepared sausage and cheese. Repeat above layer.
Mix milk, eggs, salt and pepper in blender and pour over mixture. Cover and chill overnight. Set out for 45 minutes before cooking. Bake uncovered 325 degrees for 45 minutes.
(Use a 3 qt. Pyrex dish)
(Taken from Harrison County Medical Health Journal)
In a mixing bowl, beat sugar and eggs. Add oil and vanilla. Mix well. Combine flour, bake soda, cinnamon, salt, and nutmeg. Gradually add to the sugar mixture, mixing well. Stir in apples and walnuts. Pour into greased and floured 9×13 inch baking pan. Bake 350 degrees for 50-55 minutes or until cake tests done. Cool.
For frosting: beat cream cheese, butter and vanilla in a mixing bowl. Gradually add the confectioner’s sugar until frosting is at the desired consistency. Frost cooled cake.
(Provided by Susan Book, Education Coordinator)
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
From “The Best Life Diet,” by Bob Greene
Tender hot scallops pair gorgeously with cool bright red salsa.
Preheat oven to 450 degrees F.
In a medium bowl, combine the tomatoes, olives, 2 Tbs. of olive oil, basil, vinegar, garlic, ¼ tsp. of salt, and 1/8 tsp. of pepper. Let the mixture stand for 10 minutes.
Meanwhile, in another medium bowl, toss the scallops with the remaining 2 Tbs. of olive oil, ¼ tsp. salt, and 1/8 tsp. pepper. In a shallow roasting pan or jelly roll pan, arrange the scallops. Roast them for 10 minutes or until the scallops turn opaque. Serve the tomato salsa with the hot scallops.
Southern Indiana Living, Sep/Oct 2010 issue
Set aside ¼ cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into a trifle bowl or 3-qt. serving bowl.
In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl.
Sprinkle with a third portion of crumbs. Top with remaining pumpkin mixture, then remaining portion of crumbs and whipped cream. Sprinkle with reserved crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving. Yield: 12-15 servings.
(Serves 8 to 10)
Preheat an oven to 200°F. Spread the nuts on a baking sheet and bake until lightly toasted, 6 to 7 minutes. Coarsely chop and set aside.
Peel, core and quarter the apples, and cut into 1/2-inch dice. In a bowl, toss the apples with the lemon juice. Add the celery, bell pepper, green onions and nuts and stir to combine.
In another bowl, combine the sour cream, mustard, honey and mint. Whisk until well blended, and season with salt and pepper.
Separate the lettuce leaves and use only the crisp inner leaves; reserve the larger outer leaves for another use. Arrange the lettuce leaves around the rim of a serving platter. Add the dressing to the apple mixture and mix well. Spoon the salad onto the center of the platter.
Adapted from Williams-Sonoma Kitchen Library Series, Thanksgiving & Christmas, by Chuck Williams (Time-Life Books, 1993).
Combining smoked trout with watercress and apples, this simple salad is perfect for autumn.
Using a fork, flake trout into 1-inch pieces.
Trim the coarse stem ends from the watercress and separate into medium-size sprigs.
In a bowl, toss together the trout, watercress and apples. Drizzle with the grapeseed oil and lemon juice, sprinkle with the lemon zest and toss well. Transfer to a platter and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
RECIPE SOURCE: Pillsbury
(Be sure to let the kids’ imaginations go wild on these. They’ll have a blast. And so will you!)
Add a glass of milk and enjoy!
Use your favorite scratch cake recipe, or Favorite box yellow cake (I use Betty Crocker or Duncan Hines butter recipe)
Preheat oven to 350 degrees. Prepare according to directions. I only use ¾ to 1 cup prepared batter in a 9-inch cake pan. Make sure it covers the bottom of the pan. (You should be able to get at least six layers, possibly more with batter.) Bake until just beginning to brown, but definitely done. Remove from oven and flip out on cake rack to cool.(Secret for moist cake: I cover layers with a cake plate cover to keep in moisture.)
*These ingredients are for 2 batches of icing. You will need to prepare the frosting twice. I have never had any luck with doubling the recipe. It sets up better if it is prepared individually.)
In a small saucepan, begin melting ½ stick butter on medium high heat. Add 1 cup sugar and ¼ cup cocoa. Stir together. Add ¼ cup milk, 1 tsp. vanilla, and 1 dash of salt. Bring to boil, and boil for exactly 60seconds. Set aside. (If you would like to hurry process, set in a prepared container of ice water. It will set up really fast, however, so be careful not to get too thick.) Let mixture cool to the consistency of a thin glaze. You want to pour over each layer. You should be able to cover 3-4 layers with one making of frosting. (I cover only 3; we like a good layer of fudge between each layer.)
Prep: 25 min. + chilling Bake: 10 min.
Nutrition Facts: 1 serving (2 each) equals 315 calories, 16 g fat (7 g saturated fat), 343 mg cholesterol, 294 mg sodium, 30 g carbohydrate, 4 g fiber, 15 g protein.
(Asparagus Crepes published in Country Woman May/June 2005, p37)
- 1 cup (115 grams) confectioners’ (powdered or icing) sugar, sifted
- 2 tablespoons
- fresh lemon juice
Lemon Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper.
In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 – 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
Lemon Frosting: In a bowl, combine the sifted confectioners‘ sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
This cake will keep for several days in an airtight container.
Makes one – 9 inch (23 cm) cake.
(A “Taste of Home” recipe – Game Day edition)
Editor’s Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Created By: Meal Essence
Prep Time: 0 Hours 35 Minutes
Cook Time: 0 Hours 45 Minutes
Prep: 30 minutes
Spray skillet with non-stick cooking spray. Cook sausage and chicken on medium to high heat for 5 to 8 minutes, or until chicken is no longer pink. Add salsa, rice and water; mix well. Bring to boil. Reduce heat. Cover and simmer 5-10 minutes or until rice is tender.
One-skillet meal. Fast, and very healthy! And, delicious!
Submitted by: Marcee LaHue
Save money, time, and be nutritious, too!
“Simple yet elegant, this is the kind of dish that’s perfect for entertaining.” -Bob Greene
Heat the oil in an 8-inch skillet over medium-high heat. When the oil is heated, swirl it to cover the bottom of the pan. Add the chicken breasts and sear them until browned. Turn the chicken breasts and brown them on the other side. Remove the chicken to a plate and increase the heat to high. Deglaze the pan with the lemon juice, scraping up any browned bits into the sauce.
Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slice. Add the capers, cover, reduce the heat to medium, and cook, covered, for 10 minutes. Remove the lid and add the drained artichoke hearts. Cover and continue cooking for 5 minutes, or until the breasts are cooked through.
Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper as needed. Just a little salt will reduce the acidity of the lemon, capers, and artichoke hearts and balance the flavors. Serve the chicken with the artichoke hearts, capers, and melted lemon drizzled with the glaze.
Per serving, about: Calories, 186
Nonstick cooking spray
2 tablespoons vegetable oil or olive oil
2 large onions, finely chopped (2 cups)
1 pound ground beef
2 15-ounce cans Boston-style baked beans
2 medium tomatoes, finely chopped (1 cup)
1/4 cup packed light brown sugar
1 tablespoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 slices bacon
Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray; set aside.
In a large skillet, heat the oil over medium heat. Add the onion; cook about 5 minutes or until softened. Add the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.
In a large bowl, combine the beef mixture with the remaining ingredients except the bacon; mix well. Pour beef mixture into the prepared casserole; arrange the bacon slices on top. Cover with a lid or aluminum foil. Bake about 45 minutes or until thick and bubbly. Uncover dish and preheat broiler. Broil for 1 to 2 minutes or until the bacon is crisp.
By Jamie and Bobby Deen
I love these mini meatloaf bites dearly, as they are the only thing I can get my 20-month old to eat. Of course, he is going through the picky-eater stage, and I just try to offer him meals that are packed with the most nutrients. Most toddlers don’t like the texture of meat, and these turn out so smooth that your little ones are bound to love them. These meatloaf bites are packed with 4 different veggies and lots of protein. I serve mine with a side of roasted broccoli. Enjoy!
(24 Mini Bites)
1 Zucchini, chopped
1/2 Cup Onion, chopped
1/2 Cup Red Bell Pepper
1/2 Cup Baby Carrots
1 Egg, beaten
1 Garlic Clove
1 Tbsp Worcestershire Sauce
1 Tsp Italian Herbs
1/2 Cup Bread Crumbs (whole wheat, preferably)
1/2 Cup Cheddar Cheese, white or orange, shredded
1 Lb. Ground Turkey (93% lean ground meat)
1. Preheat the oven to 375 degrees.
2. Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
3. Place all of the ingredients, except the turkey, in a food processor and pulse until everything is combined and the vegetables are in tiny pieces.
4. Place the ground turkey and vegetable mixture in a bowl and thoroughly combine (using your hands is the easiest way to do it).
5. Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
6. Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.
7. Cool and serve.
Recipe Courtesy of Kimberly Olson, via weelicious.com
(A Southern Living recipe)
Look for fresh salsa in the refrigerated section or the deli counter at your supermarket, or feel free to use your favorite jar of tomato salsa.
Prep Time: 20 minutes
Cook Time: 53 minutes
Stand: 5 minutes
Yield: Makes 4 servings
1. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon, and drain on paper towels.
2. Sauté onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.
3. Place 2 tortillas between damp paper towels. Microwave tortillas at HIGH 15 seconds. Repeat procedure with remaining tortillas.
4. Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.
5. Bake at 350° for 20 to 25 minutes or until tortillas are crisp.
6. Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.
*Ground pork sausage may be substituted.
**8 (6-inch) fajita-size flour tortillas may be substituted, omitting Step 3.
Preheat oven to 350° F
Quarter potatoes with the skin on and place in a medium sized mixing bowl. Add olive oil, salt, pepper, garlic and rosemary and toss in bowl until evenly coated. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.
Place in oven for about 30-35 minutes or until golden brown and tender… then ENJOY! Easy, delicious, and a great side dish for a variety of meals.
Prep: 20 min. This salad tastes great the minute it’s made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.
Yield: Makes 4 to 6 servings
Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.
(For a small-size casserole; double for larger)
Prepare squash and onion in saucepan, add water, and bring to boil for approximately 10-12 minutes, or until tender. Drain. Add egg, butter, mayonnaise, cheese and crackers. Fold together. Salt and pepper to taste.
Place in a small casserole dish that has been sprayed or coated with butter or oil. Pour in mixture. Garnish top with additional cheese and/or crushed Ritz. Bake at 350 degrees for 20-25 minutes, or until golden. Delicious!
Hot cooked rice
Cut chicken into serving pieces; sprinkle with salt and pepper. Heat butter in large skillet. Add chicken; brown on all sides. Remove chicken from skillet. Add onion, green pepper, garlic, curry powder and thyme to skillet; cook until onion is tender but not brown. Add tomatoes, currants and chicken; cover. Cook for 20-30 minutes or until chicken is tender. Serve over rice with almonds and chutney. Yield: 4 servings.
Mix all ingredients well and pour into unbaked pie shell. Bake at 350 degrees until dark brown on top about 1 hour but check after 50 minutes.
Submitted by Claudia
Fresh spinach leaves
Garnish: fresh blackberries
Compliments of Sue Cates
2 ½ cups Vidalia onions, diced
24 oz cream cheese, softened
16 oz grated Parmesan cheese
3 tsp. butter
¼ cup Canola oil
¼ cup mayonnaise
Several dashes of Texas Pete (hot sauce)
Cook onions in oil and butter approximately 10 minutes on medium heat, or until golden. Combine both cheeses. Add heated onion mixture, mayo and hot sauce. Fold in and bake in Pyrex dish at 400 degrees for approximately 20 minutes or until brown. Serve with favorite chips.
Ed Griffin, North Carolina
2 cups blackberries
1 ½ – 2 cups sugar (sweeten to your liking)
1 ½ cups water
Bring to boil in saucepan. Cook on medium for 20-30 minutes. Set aside.
In a blender, combine:
1 stick butter, melted
1 cup sugar
1 cup self-rising flour
1 cup milk
Pour blended mix into a buttered casserole. Add blackberries mix. Do not stir. Bake at 350 degrees until golden brown. Serve hot, warm or cold. For added enjoyment (with more calories) add a scoop or two of vanilla ice cream. Mmh-hmm good!
1/2 cup, plus 2 tablespoons butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.
Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.
This recipe has been in the Oglesby family for many generations. It’s been used at every family reunion, family cookouts and gatherings, and has captured the taste buds of many of the Oglesby friends along the way. We understand it is close to a Paula Dean recipe. The Oglesbys reign from the Rincon, Georgia area, which is only about 20 miles from Savannah, home of Paula. We don’t now which came first, but we’re happy to share!
Preparation time: 10’
1 ½ cups white vinegar
½ stick butter (no substitute)
1 Tbsp. peanut butter
1 Tbsp. chili powder
T Tbsp. celery seed
1 tsp. salt
1 tsp. pepper
Juice of two lemons
Mix all ingredients in saucepan. Heat until blended on medium heat. DO NOT BRING TO BOIL.
Great on chicken or ribs. The beautiful thing is: it doesn’t burn on the grill. Makes enough to baste 3 chickens or 3 racks of ribs. Use the leftover as dipping sauce.
Submitted by: Beth of Louisville, KY
½ bunch Asparagus
¼ cup Whole bacon and Whole Grain Mustard Vinaigrette
Hmm. Very tasty, and so healthy for your family. Enjoy!
Kathy Berger, Valdosta, GA
Chicken Breasts – 4
2 Peaches – diced
1 Mango – diced
1 Container Fresh Salsa – don’t use the jar stuff unless that’s all you have
Or Container Fresh Peach, Mango Salsa already pre-mixed – I use Margaritaville brand at Meijer’s or Sam’s Club in the fresh vegetable section
Brown chicken breasts in olive oil on both sides on medium heat, add salsa, peaches, mango to cover chicken – be generous – cover and simmer on low to medium heat for 20 minutes or until chicken breasts are done. We usually serve with roasted corn on the cob and boiled red potatoes with a little butter and chives. Usually serve on white plates to see the beautiful blend of color in the foods. Perfect with frozen lemonade or limeade served in pretty glasses. (Or Cucumber Lemonade!)
Brenda Reed, Corydon, Indiana
10-12 medium to large lemons
4-6 medium to large cucumbers
Sugar to taste
(Makes two quarts. You’ll need it!)
You will need a large bowl. Squeeze lemons into bowl. (Cut one in half and slice to float in pitcher. Appearance is special.) Use a lemon sleeve or cheesecloth to capture seeds. Peel and slice cucumbers and place in lemon juice. Set aside for at least two hours. (Can be prepared overnight to maximize time.) Add sugar to water, stirring thoroughly. Strain cucumber/lemon mixture if you don’t want pulp in your lemonade. Drain the mixture if you enjoy some pulp. Mix lemon juice with sugar water. Discard cucumbers. Garnish with lemon slices and/or lemon zest. Add a sprig of mint, and viola!
1 cup red wine vinegar
5 Tbsp. Seedless blackberry preserves
½ tsp. salt
1 lb. pork tenderloin
¾ cup fine, dry breadcrumbs (or Panko)
½ cup finely chopped pecans
2 tsp. rubbed sage
2 large eggs, beaten
4 tsp. olive oil
Fresh spinach leaves
Garnish: fresh blackberries
Compliments of Sue Cates