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Sunday, December 16 2012
GINGERBREAD WITH PUMPKIN WHIPPED CREAM
No Comments | Written on November 2, 2012 at 5:00 am , by Kristina Vanni
If you are searching for a quick and easy dessert to add to your Thanksgiving spread, look no further! This effortless recipe is a great way to jazz up a box of
gingerbread mix. Shhh…no one has to know!
Keep reading for this festive recipe…
Start with a box of your favorite gingerbread mix and prepare according to package directions. Next comes the fun part, the “pumpkin whipped cream!” Simply whip
heavy cream with powdered sugar and pumpkin pie spice. Then, gently fold in pumpkin puree. That’s it! I like to dust a little bit of pumpkin pie spice over the
pumpkin whipped cream for presentation.
Gingerbread with Pumpkin Whipped Cream
1 package, 14.5 ounces, gingerbread mix
1 cup chilled whipping cream
1/4 cup powdered sugar
3/4 teaspoon ground pumpkin pie spice1/2 cup canned pumpkin
Saturday, December 15 2012
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Reduce the heat to medium. Add the mushrooms and onion to the skillet and cook for 5 minutes or until the vegetables are tender. Stir in the vinegar and cook for 2 minutes.
Friday, December 14 2012
In a small saucepan, combine currant jelly, ketchup, vinegar, cinnamon, and cloves. Cook and stir just until boiling. Remove from heat; cover to keep warm.
In a medium bowl, combine egg, bread crumbs, onion, milk, salt, thyme, and pepper. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast hamburger buns on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then hamburger buns on grill rack over heat. Cover and grill as above.)
Serve burgers in buns with lettuce (if desired) and sauce. Makes 4 servings.
Thursday, December 13 2012
MAKES: 8 servings
CARB GRAMS PER SERVING: 20
Wednesday, December 12 2012
Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).
Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves. Makes 4 servings.
Tuesday, December 11 2012
Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be thick). Spread batter in prepared pan.
Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice. Makes 20 servings.
Monday, December 10 2012
Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.
In a large skillet cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat. Transfer sausage mixture to a very large bowl. Stir in marinara sauce, fennel seed, and cooked pasta.
Transfer the pasta mixture to a 3-quart rectangular baking pan. In a medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian blend cheeses. Spoon the ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Spoon mixture into 3-quart rectangular baking dish. Cover with plastic wrap. Chill 2 to 24 hours. Remove plastic wrap. Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Let stand as directed.
Sunday, December 09 2012
Preheat oven to 325 degrees F.
In a large dutch oven, brown meat in oil, remove and set aside. Add 2 tablespoons oil and saute onions, pepper and garlic until onions are translucent, about 8-10 minutes.
Add meat, beef and seasoning to onion mixture. Cook 2-3 minutes then add the tomatoes and beans.
Saturday, December 08 2012
Preheat oven to 350 degrees F. For crust: In a medium bowl, combine flour, nuts, brown sugar, and grated chocolate. Stir in melted butter. Press mixture onto the bottom and up the side of a deep-dish 9- or 10-inch pie pan or plate. Bake for 12 minutes. Cool on a wire rack.
For filling: In a small bowl, stir gelatin into the cold water; set aside. In a medium saucepan, combine granulated sugar and cornstarch. Stir in eggnog. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in gelatin mixture until dissolved.
Divide filling into two equal portions. To one portion, add melted chocolate; mix well. To the other portion, add rum; mix well. Cover surfaces of both fillings with plastic wrap; cool for 2 hours.
Fold whipped cream into the rum filling; spoon into crust. Top with the chocolate filling. Using a table knife or narrow metal spatula, gently swirl the chocolate filling into the rum filling to marble. Chill for 4 to 24 hours. If desired, sprinkle lightly with grated nutmeg. Makes 8 servings.
Friday, December 07 2012
In a large saucepan, melt butter; stir in flour. Gradually stir in milk and fines herbes. Cook and stir over medium heat until sauce thickens and bubbles. Stir in meat, vegetables, onions, wine, and pepper. Pour into a 2-quart casserole. Spoon mashed potatoes around the edge.
Bake in a 400 degree F oven for 30 minutes. Sprinkle top with cheddar cheese and bake about 10 minutes more or until mixture is bubbly and potatoes are brown. Let stand for 10 minutes before serving. Makes 6 servings.
Save some time by substituting a package of frozen peas for the mixed vegetables and omit the precooking. Just stir in the frozen peas.
Thursday, December 06 2012
Preheat oven to 325 degree F. Place roast, rib side down, in a shallow roasting pan. In a small bowl, combine the 1 teaspoon dry mustard, the 1 teaspoon marjoram, and the 1/2 teaspoon salt. Sprinkle mustard mixture evenly over pork; rub in with your fingers. Insert an oven-going meat thermometer in center of meat, making sure bulb does not touch bone. Roast, uncovered, for 1-1/2 hours.
In a small bowl, stir together the peel, juice, and brown sugar; spoon over the meat. Roast about 30 minutes more or until thermometer registers 155 degree F, spooning pan juices over meat once or twice. Transfer meat to platter. Cover and let stand for 15 minutes before slicing. (The temperature of the meat will rise about 5 degree F during standing.)
Meanwhile, strain pan juices. Skim off fat. Measure juices; add enough broth to juices to equal 3/4 cup total liquid. Pour the liquid into a medium saucepan. In a screw-top jar, combine the 2/3 cup broth and the flour; shake well. Add to saucepan along with the 1/8 teaspoon dry mustard and the 1/8 teaspoon marjoram. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with additional salt and pepper. Stir in the tangerines or oranges; heat through. Serve with pork. Makes 10 servings.
Wednesday, December 05 2012
In a large skillet cook onion, sweet pepper, and garlic in hot butter over medium heat 5 minutes or until nearly tender. Add pot roast with juices. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until pot roast is heated through.
Transfer pot roast to a cutting board; keep warm. Remove vegetables from skillet with a slotted spoon, reserving juices in skillet. Simmer juices until reduced to 1/4 cup, about 5 minutes. Cut pot roast into bite-size pieces. Divide basil leaves and pot roast among bun bottoms. Top with vegetable mixture and some of the juices. Spread Basil Mayonnaise on bun tops. Replace bun tops. Makes 4 sandwiches.
Basil Mayonnaise: In a small bowl stir together 1/4 cup light mayonnaise or salad dressing, 2 tablespoons snipped fresh basil and a dash freshly ground black pepper.
Tuesday, December 04 2012
Heat oven to 325 degrees F. Coat a nonstick 15 by 10-inch jelly-roll pan with nonstick cooking spray.
With a vegetable peeler, remove peel from lemon, lime and orange. Cut into thin strips. Set aside.
In a large bowl, whisk together egg whites, brown sugar, curry powder, salt, paprika and cayenne pepper. Add reserved lemon, lime and orange peels, nuts and apricots. Stir until nuts and apricots are coated with the sugar and curry mixture
Spread onto prepared baking sheet. Bake at 325 degrees F for 30 minutes, turning every 10 minutes. Allow to cool completely
Store nuts in an airtight container for up to 2 weeks.
To present, place nuts in a glass airtight container. Decorate with holiday ribbon bows. For a thoughtful touch, tuck in a set of sleek measuring spoons. Include an aperitif if desired.
Per serving: Calories 316, Total Fat 23 g, Saturated Fat 4 g, Cholesterol 0 mg, Sodium 425 mg, Carbohydrate 24 g, Fiber 5 g, Protein 8 g. Percent Daily Values are based on a 2,000 calorie diet
Monday, December 03 2012
SERVINGS: 5 DOZEN
½ lb Butter
½ cup Powdered Sugar
1¾ cups Sifted Flour
1 cup Grated Pecans
1½ tsp Vanilla
Additional Powdered Sugar, for dusting finished cookies.
Cream butter and sugar. Add nuts, vanilla, and flour. Chill in refrigerator, then roll dough in small balls the size of a large olive. Press with a glass covered with a wet cloth. Bake 12 to 15 minutes at 350 degrees until light brown. They burn fast so do not over bake. Immediately after removing from the oven, dust cookies with powdered sugar.
These cookies improve with age.
Sunday, December 02 2012
In a small saucepan heat chocolate just until melted. Or place chocolate in a microwave-safe bowl and heat on 70 percent power (medium-high) for 1-1/2 to 2 minutes, stirring every 30 seconds.
In separate bowls place two banana quarters. Top bananas with yogurt, drizzle with melted chocolate, sprinkle with granola, and top with blueberries. Makes 4 servings.
Saturday, December 01 2012
Prepare Rich Pie Pastry.
For fruit filling: Pour boiling water over dried fruit. Let stand for 5 minutes; drain. In a very large bowl, combine 3/4 cup sugar, flour, lemon peel, cinnamon, and salt. Stir in drained fruit and apples; set aside.
On lightly floured surface, roll 1 dough disk from center to edges into 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Transfer fruit filling to the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.
Roll remaining dough disk into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with half-and-half, light cream, or milk. Sprinkle with some sugar. To prevent overbrowning, cover edge of pie with foil. Place pie on a cookie sheet to catch any drips.
Bake in a 375 degree F oven for 35 minutes. Remove foil. Bake for 25 to 35 minutes more or until top is golden and filling is bubbly. Cool on a wire rack. Makes 8 servings.
rich pie pastry
In a large bowl, stir together 2-1/4 cups unbleached all-purpose flour or all-purpose flour, 2 tablespoons sugar and the 3/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup cold butter and 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time (total 7 to 8 tablespoons cold water), until all the dough is moistened. Divide in half. Using your fingers, gently knead the dough just until a ball forms. Use your hands to flatten each dough ball into a 6-inch disk. Cover dough with plastic wrap and refrigerate for at least 30 minutes. Continue as directed in step 3.
Prepare pie; cool. Let stand at room temperature up to 8 hours before serving.
test kitchen tip
If you like, omit the Rich Pie Pastry and use one 15-ounce package rolled refrigerated unbaked piecrust (2 crusts). Ease 1 piecrust into pie plate being careful not to stretch pastry.Transfer fruit filling to the pastry-lined pie plate. Brush edge with a little water. Add second pastry and continue as above.
Friday, November 30 2012
Bring a large pot of lightly salted water to boil over high heat. Prepare pasta following package directions, stirring frequently. Drain.
Meanwhile, mix 1/4 cup of the half-and-half with the cornstarch; stir well and set aside. In a medium-size saucepan, add the remaining 1-3/4 cups half-and-half and place over medium-high heat. Stir in 1/2 teaspoon of the garlic salt and the nutmeg. Bring to a simmer and stir in the cornstarch mixture; cook for 30 seconds or until slightly thickened.
Take sauce off heat and whisk in the cheese and the mustard until smooth. Stir in the peas. Keep warm.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and remaining 1/4 teaspoon garlic salt; cook for 3 minutes per side until cooked through. Stir cream sauce into skillet with shrimp; add pasta and toss to coat. Serve immediately with additional cheese. Garnish with basil, if desired.
Thursday, November 29 2012
Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 teaspoon salt; toss gently to coat. Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375 degrees F.
Meanwhile, for sauce: In a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.
Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. To assemble, spread about 1 cup of the sauce in the the prepared baking dish. Layer three of the noodles in dish. Spread with one-third of the remaining sauce. Sprinkle with 1/3 cup of the Pamesan cheese. Repeat layering noodles, sauce, and Parmesan cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3 cup Parmesan cheese.
Cover dish with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving. Makes 8 to 10 servings.
Prepare as directed through Step 3. Cover unbaked lasagna with foil; chill for 2 to 24 hours. To serve, bake, covered, in a 375 degree F oven for 45 minutes. Uncover and bake for 10 to 15 minutes more or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving.
Wednesday, November 28 2012
Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pepper; cook and stir 1 minute. Reduce heat to low.
In medium bowl whisk together eggs and half-and-half. Add egg mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal spoon (160 degrees F). Do not scramble.
Add egg mixture to pasta along with bacon, spinach, the 1/2 cup Asiago, and parsley. Cook over medium heat 1 minute just to heat through, tossing with tongs to combine. Add reserved pasta cooking liquid to pasta mixture as needed to make creamy. Top with hard-cooked egg, additional Asiago, and black pepper. Serve immediately. Makes 4 to 6 servings.
Tuesday, November 27 2012
In a 3-1/2- or 4-1/2-quart slow cooker combine beans, undrained tomatoes, frozen stir-fry vegetables, okra, and Cajun seasoning.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, serve over hot cooked rice.
Monday, November 26 2012
Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.
Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers.
Sunday, November 25 2012
In a large bowl, combine the potatoes, salmon, 1 egg, zest, and parsley.
Put the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, whisk the remaining egg with 1 tablespoon water. Place the bread crumbs in a third shallow bowl.
Using wet hands, form the potato mixture into 3-inch patties or sticks. Dip the patties in the flour, shaking off any excess, dip them in the egg wash, and then roll them in the bread crumbs, pressing the crumbs on to form a crust.
Coat the bottom of a large skillet with oil; working in batches, fry the croquettes until golden brown on both sides, about 4 to 6 minutes total. Drain on paper towels and serve immediately.
Saturday, November 24 2012
Preheat oven to 400 degrees F.
Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 degrees F, 6 to 10 minutes. Serve the sauce over the pork chops.
Tip: Check the sodium content of your favorite barbecue sauce if you have sodium sensitivity - some can be quite high. This recipe was developed with Annie's Natural Hot Chipotle BBQ Sauce, which has only 240 mg sodium per 2-tablespoon serving.
Friday, November 23 2012
In a bowl stir together flour, sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in shortening until flour mixture resembles fine crumbs. Stir in dried fruit. Make a well in center of flour mixture.
In another bowl combine milk and eggs. Add to flour mixture all at once. Stir just until dough clings together.
On a floured surface knead dough about 2 minutes or until smooth. Divide dough in 24 portions; shape each portion in a ball. Cover; let rest for 20 minutes.
In a 10-inch skillet pour cooking oil to a depth of 3/4 inch; heat to 375 degrees F. (Submerge end of thermometer in hot oil.) Meanwhile, on lightly floured surface roll each ball in a 4-inch circle.
Fry dough circles, 2 or 3 at a time, in hot oil for 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve warm or at room temperature with Orange Dipping Sauce. Makes 24 fritters.
orange dipping sauce
In a saucepan combine 3/4 cup granulated sugar, 1/3 cup packed brown sugar, 1 teaspoon finely shredded orange peel, 1/3 cup orange juice, and 1 tablespoon honey. Bring to boiling; reduce heat. Boil gently, without stirring, for 5 to 8 minutes or until mixture measures 1 cup.
Thursday, November 22 2012
Crispy Chicken Tenders
Prepare Crispy Chicken Tenders; keep warm.
Meanwhile, for the waffle batter, in a large bowl combine the 1/2 cup all-purpose flour, the whole wheat flour, walnuts, sugar, baking powder, dried thyme, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl combine the 3/4 cup milk, the egg, and the water. Add milk mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
Preheat a waffle baker and lightly coat with cooking spray. Add batter.* Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid.** Repeat with the remaining batter.
Meanwhile, for Herb Gravy, in a large saucepan cook garlic in hot butter over medium heat for 30 seconds. Add the 2 tablespoons flour and stir until well mixed. Add broth and the 1/2 cup milk. Cook and stir over medium heat until thickened and bubbly. Stir in snipped fresh sage, the 1 teaspoon fresh thyme, and the 1/8 teaspoon pepper. Cook and stir for 1 minute more.
Serve Herb Gravy with hot waffles and Crispy Chicken Tenders. If desired, garnish with additional fresh thyme, fresh sage, and/or additional pepper.
Waffle baker sizes vary. The nutrition analysis is based on 1/4 cup batter, which is half of a 6-1/2-inch round waffle.
Keep baked waffles warm in a 200 degrees F oven while baking remaining waffles. Cool, wrap, and freeze any leftover waffles for another meal.
crispy chicken tenders
Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick spray. In a small bowl whisk together egg whites and the water. For coating, in a shallow dish combine corn flake crumbs, Parmesan cheese, garlic powder, dried parsley, and the 1/4 teaspoon pepper. Dip each chicken tenderloin into the egg white mixture, then dredge in the corn flake mixture. Place breaded chicken tenders on the prepared baking pan. Lightly coat breaded chicken tenders with nonstick cooking spray. Bake 15 to 20 minutes or until crisp and no longer pink.
Wednesday, November 21 2012
In a 6-quart slow cooker, layer chicken, onions, carrots, raisins and apricots.
In a medium-size bowl, whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon and black pepper. Pour over chicken and vegetables.
Cook 5 hours on HIGH heat or 8 hours on LOW heat.
Serve over cooked couscous. Garnish with toasted pine nuts, if desired.
Per serving: Calories 415, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 98 mg, Sodium 794 mg, Carbohydrate 61 g, Fiber 5 g, Protein 28 g. Percent Daily Values are based on a 2,000 calorie diet
Tuesday, November 20 2012
Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.
Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.
To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately. Makes 4 servings.
Monday, November 19 2012
Let eggs and butter stand at room temperature 30 minutes. In small bowl combine dates and boiling water to cover. Let stand 15 minutes; drain and set aside.
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In bowl combine flour, baking powder, baking soda, and spices; set aside.
In 4-quart bowl beat butter on medium to high speed 30 seconds. Beat in sugars and vanilla until combined. Add eggs one at a time, beating 1 minute after each. In bowl stir together half-and-half and molasses. Alternately add flour mixture and molasses mixture to egg mixture; beat on low after each until combined (may appear curdled). Stir in dates. Spread batter in prepared pans.
Bake 25 to 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on rack 10 minutes. Remove from pans; cool completely.
Prepare Sour Cream Frosting. Place one layer flat side up on plate; spread 2/3 cup frosting. Stack second layer flat side up; spread remaining frosting. Cover and refrigerate. Serve with ice cream lightly dusted with cinnamon or nutmeg. Makes 12 servings.
Sour Cream Frosting: Beat together one 8-oz. carton dairy sour cream, 1 cup whipping cream, 3/4 cup powdered sugar, and 1/4 tsp. almond extract on medium until thick and nearly holds stiff peaks. Makes about 3 cups.
Sunday, November 18 2012
Grease a 9x9x2-inch square baking pan; set aside. In a shallow dish combine poppy seeds, sesame seeds, and lemon-pepper seasoning. In another shallow dish combine cornmeal and cheese. Place butter in a third dish. Working quickly, roll frozen dough pieces in butter, then in one of the seasoning mixtures to lightly coat, coating half of the rolls with the poppy seed-sesame seed mixture and the remaining rolls with the cornmeal-cheese seasoning mixture. Alternate rolls in the prepared pan. Cover rolls with greased plastic wrap. Let thaw in the refrigerator for at least 8 hours or up to 24 hours.
Remove pan from refrigerator; uncover and let stand at room temperature for 45 minutes. After 35 minutes, preheat oven to 375F.
Bake rolls in the preheated oven for 20 to 25 minutes or until golden. Remove rolls from pan to wire rack. Cool slightly. Makes 16 rolls.
Garlic-Herb Checkerboard Rolls: Prepare as above, except in Step 1 omit lemon-pepper seasoning. Substitute with 1 teaspoon dried Italian seasoning, crushed and 1/2 teaspoon garlic powder.
Saturday, November 17 2012
Cut about 1/2-inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4-inch) slices from the center of the onion, cutting down from the root end to the onion top. Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside.
In a large skillet, heat 1 tablespoon of the oil or margarine. Carefully add the 6 onion slices in a single layer. Cook, uncovered, over medium heat for 3 to 4 minutes or until golden brown. Turn carefully with a wide metal spatula. Cook about 3 minutes more or until golden brown on second side. Carefully remove from skillet and drain on paper towels.
Thinly slice remaining onion portions. Halve and cut remaining whole onions into thin slices. You should have 6 to 7 cups onion slices. In a 4- or 4-1/2-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Stir in the sliced onion and halved shallots. Cook, uncovered, over medium heat for 20 to 25 minutes or until onion is tender, stirring occasionally. Increase heat to medium-high and cook 5 minutes or until onions are golden brown, stirring occasionally.
Stir broth and wine, if using, into onions in Dutch oven. Heat through. Season to taste with a little salt and pepper.
Meanwhile, place bread slices on rack of broiler pan. Place under broiler, about 4 inches from the heat, about 1 minute or until lightly toasted. Turn bread over; top each piece with a slice of cheese. Broil for 1 to 2 minutes or until cheese just begins to melt.
To serve, ladle soup into bowls. Top each with a piece of cheese toast. Add a caramelized onion slice and green onion tops. Makes about 7 cups (6 main-dish servings).
Friday, November 16 2012
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
Serving Suggestion: Serve with carrot and celery sticks with ranch dressing for dipping. For dessert serve store-bought brownies topped with vanilla ice cream.
Thursday, November 15 2012
Heat oven to 350 F. Coat a 2-1/2-quart shallow baking dish with nonstick cooking spray. Bring a medium-size saucepan with at least 3 cups lightly salted water to a boil. Add rice and boil 10 minutes. Drain; spread into prepared dish.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken; season with 1/4 teaspoon each salt and black pepper. Cook 5 minutes. Remove to a plate; keep warm. Reduce heat to medium and add cauliflower and escarole, sprinkling with an additional 1/4 teaspoon salt. Add 3/4 cup water; cover and simmer 5 minutes.
Stir in cooking sauce and chicken with any accumulated juices. Pour over rice in dish. Transfer to 350 F oven and bake 15 minutes. Cool slightly before serving.
Per serving: Calories 477, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 115 mg, Sodium 961 mg, Carbohydrate 57 g, Fiber 4 g, Protein 29 g. Percent Daily Values are based on a 2,000 calorie diet
Wednesday, November 14 2012
Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchatel cheese until smooth. Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Stir in chives.
In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.
Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with herbs. Serves 6.
Tuesday, November 13 2012
Preheat oven to 400 degree F and butter two 8-inch square metal baking pans. Line bottom of pans with waxed paper; then butter paper.
Prepare corn muffin mix, 2 boxes at a time, adding eggs and milk, according to package directions; spoon each batch of batter into prepared pans to make corn bread. Smooth tops and bake in middle of oven until golden brown and a toothpick inserted in center comes out with a couple of crumbs clinging to it, about 20 minutes. Let corn bread cool in pans 10 minutes, then run a thin knife around edges and invert onto wire rack to cool completely. Cut into 3/4-inch cubes.
Preheat oven to 375 degree F. Lightly oil a large baking pan. Season cavity of squash with salt and pepper. Arrange squash, cut side down, on prepared pan and bake in middle of oven until almost tender, about 25 minutes. Remove pa from oven, carefully turn squash over with a spatula and let stand at room temperature while making stuffing.
Remove sausage from casing and cook in a large skillet over moderately high heat, stirring and breaking up sausage, until golden brown and no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl. Drain all but 2 tablespoons fat from skillet. Melt 2 tablespoons butter in skillet and add onions, celery, sage, and garlic; cook over moderate heat, stirring, until tender, about 10 minutes. Transfer to large bowl with sausage, add corn bread cubes and toss gently to combine. Season with salt and pepper.
Butter a shallow 3-quart glass baking dish. Spoon about 3/4 cup stuffing into each squash half in pan. Spoon remaining stuffing into prepared dish; drizzle with stock and dot with remaining 4 tablespoons butter. Bake stuffing and squash in upper and lower thirds of oven, uncovered, until top is crispy and golden brown, about 30 minutes. Makes 8 servings.
Monday, November 12 2012
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro. Makes 6 main-dish servings.
Sunday, November 11 2012
Preheat oven to 375 degree F and arrange racks in upper and lower thirds of oven. Divide bread between 2 baking sheets, spreading out in a single layer. Bake, stirring occasionally, until golden and crisp, about 15 minutes. Transfer to a large bowl, reserving 1 baking sheet.
Preheat oven to 425 degree F. Toss together mushrooms and oil on reserved baking sheet; season with salt and pepper. Roast, stirring occasionally, until golden brown, about 20 minutes. Add to bowl with bread.
Cook bacon in a large nonstick skillet over moderate heat, turning, until crisp, about 6 minutes. Transfer to paper towels to drain, reserving fat and skillet; coarsely crumble bacon. Add three-quarters of bacon to bowl; reserve remaining bacon to garnish. Pour all but 1 tablespoon bacon fat into a heatproof cup and reserve.
Add butter, celery, and onion to reserved skillet; season with salt and pepper. Cook over moderately high heat, stirring, until tender, about 4 minutes. Add to bowl and reserve skillet. Add 1 tablespoon reserved bacon fat and the chestnuts to skillet. Cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add to bowl along with apricots, herbs, and 1 cup stock; toss to combine. Let cool.
Set aside 8 cups stuffing for turkey. Transfer remaining stuffing to a 4-quart baking dish and drizzle with remaining 1 cup stock. Cover with aluminum foil and bake at 425 degree F 15 minutes. Remove foil and bake until top is crisp and golden brown, about 15 minutes more. Garnish with reserved bacon and serve warm. Makes 8 servings.
Saturday, November 10 2012
Preheat oven to 425 degrees F.
Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper.
For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast.
Spoon some of the Pear-Pecan Stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator.
Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.
Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during the last 40 minutes or roasting. During the last 30 minutes of roasting, uncover turkey.
When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings.
Friday, November 09 2012
Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round baking pans; set aside.
In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.
Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with grapes and/or other desired toppers. Makes 14 servings.
Thursday, November 08 2012
Preheat oven to 375 degrees F. Trim away tough stalks and bottom stem from fennel bulb; reserve leafy tops. Cut the bulb and tender stalks into 1/2-inch-thick slices.
Arrange fennel and onion in a 13x9x2-inch baking pan. Drizzle with olive oil and sprinkle with salt. Roast in the preheated oven for 25 minutes or until the vegetables are just tender but not brown.
Transfer roasted fennel and onion to a large saucepan. Add potato and broth; bring to boiling. Reduce heat and simmer, covered, 10 minutes or until potatoes are tender. Cool slightly.
Place one-third of fennel mixture in a blender container or food processor bowl. Blend or process until smooth. Repeat with remaining fennel mixture. Return all mixture to saucepan. Stir in half-and-half or evaporated milk, cumin, and grapefruit juice. Heat through. Season to taste with white pepper.
Meanwhile, place the fennel seeds in a small skillet over medium-high heat and toast about 3 minutes or until lightly browned and fragrant, stirring frequently.
To serve, ladle soup into individual bowls. Top each serving with a piece of fennel top, and sprinkle with toasted fennel seeds. Garnish with edible flowers, if desired. Makes 8 (1-cup) servings.
Prepare soup; cool slighlty. Cover and chill for up to 2 days. Reheat over low heat to serve.
Wednesday, November 07 2012
Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100 percent power (high) for 17 to 22 minutes or until almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or until tender.) Cool.
Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours.
Bake in 450 degrees F. oven for 10 to 12 minutes or until cheese is melted and potato quarters are heated through. Serve with sour cream, if desired. Makes 24 servings.
Photographed with the potato skins are White Bean Dip with Toasted Potato Chips and 7-Layer Southwestern Dip. See Recipe Center for these recipes.
Tuesday, November 06 2012
In medium bowl, mix dressing and mustard. Stir in lemon juice,tarragon and thyme.
Stir in remaining ingredients. Serve immediately, or refrigerate until chilled.
Monday, November 05 2012
Rinse and pat meat dry. Combine garlic, 3 tablespoons vinegar, and 1 tablespoon oil in a resealable plastic bag, seasoning with salt and pepper. Add beef and seal bag. Shake and rub bag to distribute marinade evenly. Let stand at room temperature 20 minutes.
Whisk together mustard and remaining 2 tablespoons vinegar in a small bowl. Salt and pepper to taste. Add remaining 5 tablespoons oil in a slow stream, whisking until thickened and emulsified. Combine lettuce, tomatoes, and capers in another bowl.
Preheat grill about 5 minutes. Cook steaks on a lightly oiled rack over high heat, turning once, until medium rare, about 5 minutes, depending on thickness. Transfer to a plate and let stand 10 minutes. Meanwhile, drizzle vinaigrette over salad, tossing to combine.
Cut steak into slices and serve topped with salad. Makes 8 servings.
Sunday, November 04 2012
In a large bowl, combine kale, tomato, sweet pepper, olives, radishes, green onions, and sunflower kernels. Toss gently to mix.
Drizzle Asian Dressing over vegetables. Toss gently to coat. Makes 4 (1-cup) side-dish servings.
In a screw-top jar, combine 3 tablespoons lemon juice, 3 tablespoons water, 2 tablespoons reduced-sodium soy sauce, 2 teaspoons olive oil, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Cover and shake well. Chill until ready to serve or for up to 1 week. Makes 1/2 cup.
Saturday, November 03 2012
Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
Friday, November 02 2012
Line a 9-inch pie pan with 1 rolled-out crust; trim edges, leaving a -inch overhang. Place in freezer until ready to fill, or at least 20 min.
Heat oven to 425 degrees F with rack in the bottom third. Cut apples into -inch-thick slices and toss in a large bowl with lemon juice, cinnamon, nutmeg and cornstarch. Add 1/2 cup Salted Caramel Sauce and toss to combine. Pour apples into chilled pie shell and return to freezer.
Roll remaining disk of dough to a 13-inch circle. Use a paring knife to cut slits or small designs on the top. Brush rim of bottom crust with egg wash and cover with second dough round, sealing the edges. Trim edges as necessary and crimp. Brush pie with extra egg wash and sprinkle with crystal sugar; freeze pie again until crust is cold, about 20 min.
Bake pie on a foil-lined baking sheet until crust begins to brown, about 20 min. Reduce heat to 375 degrees F and bake until crust is golden and juices bubble, 50 to 60 min more. (If crust browns too quickly, tent pie with foil.) Cool pie and serve slices with Salted Caramel Sauce.
Thursday, November 01 2012
Prepare Mama's Marinara. Meanwhile, in a large mixing bowl combine ground beef, sausage, bread crumbs, milk, egg, parsley, cheese, Italian seasoning, salt, and pepper until well combined. Form mixture into balls, about 1-1/2 inches in diameter.
In a large skillet, cook the meatballs in hot olive oil over medium heat for 10 minutes or until browned, turning occasionally.
Bring Mama's Marinara to boiling. Gently place meatballs into sauce. Stir gently to coat with sauce. Cover and cook for 30 minutes or until an instant-read thermometer inserted in the meatballs registers 160 degree F. Makes about 16 meatballs.
Wednesday, October 31 2012
Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).
Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).
For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.
If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp (12 to 16 servings).
Tuesday, October 30 2012
In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.
Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.
Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread.
Monday, October 29 2012
To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream. Bring to a simmer. Slowly add the cornmeal, whisking constantly. When the grits begin to bubble, reduce the heat and simmer, stirring frequently with a wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat, and stir in the butter. (Thin grits with a little extra cream, if necessary). Season with salt and pepper.
To make the sauce, in a deep skillet heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add the white onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until a fair amount of fat has rendered and the sausage is brown. Sprinkle the flour into the fat and stir to create a roux. Slowly pour in the broth, continue stirring to avoid lumps. Add the bay leaf. When the liquid comes to a simmer, remove from heat. Keep warm.
Preheat the grill to medium-high. Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. Season shrimp with plenty of salt and pepper. Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. Fold the grilled shrimp into the sauce. Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper. Stir in the parsley and chives. Serve shrimp on top of the grits with Buttermilk Biscuits.
Sunday, October 28 2012
Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.
Saturday, October 27 2012
Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
Friday, October 26 2012
Heat beef in bag in boiling water or microwave following package directions, 7 minutes. Keep the beef warm.
In medium-size saucepan, combine 3/4 cup orange juice, the baby carrots and ginger. Bring to a boil; cover and cook for 6 minutes.
In small bowl, whisk together the remaining 1/4 cup orange juice, the cornstarch and brown sugar until the mixture is well blended.
While carrots are cooking, heat mashed potatoes in a microwave oven following the package directions. Once the potatoes are heated through, stir in the sour cream, chives and nutmeg. Cover and keep warm.
When carrots are crisp-tender, stir in cornstarch mixture; cook until thickened and carrots are tender, about 2 minutes.
To serve: Carefully slice beef; reserve any juices. Serve beef with mashed potatoes, glazed carrots and reserved juices. Makes 6 servings.
Thursday, October 25 2012
Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.
Divide beef mixture among four 16-ounce broiler-safe dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 servings.
Wednesday, October 24 2012
For Balsamic Dressing:
Place the chicken breasts in a large shallow pan. Squeeze the juice from the lemon halves into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper.
Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.
Grill the chicken, occasionally turning and brushing with any remaining marinade, until the juice runs clear or the inner temperature reaches 165 degrees F. Remove from the grill and place on a plate of greens and garnish with lemon slices and sprigs of oregano.
For the Balsamic Dressing: whisk ingredients together in small bowl and drizzle over the greens and chicken. Serve immediately.
Tuesday, October 23 2012
Position rack in upper third of oven; preheat broiler.
Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.
Monday, October 22 2012
Coat the ribs with the flour.
Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs from the saucepot.
Add the onions to the saucepot and cook for 5 minutes. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the beef stock and wine. Return the ribs to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the ribs are fork-tender.
Heat the vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic cloves in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain the vegetables well in a colander, reserving the cooking liquid.
Mash the vegetables with 1/2 cup cooking liquid. Add additional cooking liquid, if needed, until the vegetables are the desired consistency. Serve the vegetables with the ribs.
Sunday, October 21 2012
Preheat oven to 450 degrees F. Sift together flour, sugar, baking powder, and salt.
In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and combine to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in.
Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut out 6 biscuits with a biscuit cutter.
Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
Saturday, October 20 2012
In small bowl stir together all ingredients for dry rub. Divide mixture in half. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.
Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.
For Glaze: Combine all ingredients in medium saucepan. Bring to a boiling; reduce heat to low. Simmer for 15 to 20 minutes or until slightly thickened. During last 20 minutes of roasting time for ribs, brush glaze liberally over ribs.
To serve, cut between bones to almost separate -- then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests' dining convenience. Makes roughly 32 ribs, some quite large, some quite small (6 to 8 servings).
If you do not have two roasting pans, use the base of your broiler pan. You may need to tuck one end of the ribs under so they will fit in the pan.
Friday, October 19 2012
In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
Ladle chowder into bowls; top with basil Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).
Thursday, October 18 2012
Stir together kidney and pinto beans, onion, green pepper, chili powder, cumin, diced tomatoes and broth in slow cooker bowl. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove cover and mash beans gently with a potato masher until liquid has thickened slightly. Stir in corn, meat crumbles and barbecue sauce and cook an additional 30 minutes or until heated through. Top with cilantro, cheese and sour cream, if desired. Serve immediately.
Wednesday, October 17 2012
Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.
In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.
In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.
In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Serve over rice; sprinkle with parsley.
High Altitude (3500-6500 ft): No change.
Tuesday, October 16 2012
Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.
Meanwhile, heat 12-inch skillet over medium-high heat. Add oil and garlic; cook 1 to 2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus; cover; cook 8 minutes or until vegetables are tender. Uncover; add sweet peppers; cook 5 minutes, stirring occasionally. Add cherry tomatoes, salt, pepper and half-and-half. Stir in 1/4 cup pasta water.
Drain pasta; transfer to bowl.
Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.
Monday, October 15 2012
Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.
Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables arecrisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach-mushroom mixture from skillet to a bowl. Stir basil into spinach-mushroom mixture; set aside.
In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach-mushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.
Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining Fontina cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs.
Sunday, October 14 2012
Wash and dry apples. Remove stems. Insert one wood stick into the stem end of each apple. Place apples on a buttered baking sheet. Place chopped nuts in a shallow dish; set aside.
In a heavy medium saucepan, heat and stir the caramels and water over medium-low heat just until caramels are melted.
Dip each apple into hot caramel mixture, spooning caramel evenly over apple. Allow excess caramel to drip off. Briefly set bottoms of apples in chopped nuts. Set apples on prepared baking sheet and let stand about 30 minutes or until firm.
In a heavy, small saucepan, heat and stir the vanilla-flavor candy coating and shortening over low heat just until mixture is melted. Holding apples over the saucepan, spoon the melted candy coating evenly over the tops of the caramel-coated apples. Return to baking sheet and let stand about 30 minutes or until firm.
Decorate the apples to resemble faces or monsters using desired candies and writing gel. Use writing gel or canned frosting to attach candies to dipped apples. Makes 8 medium apples.
Prepare apples as directed. Cover and chill for up to two days.
Saturday, October 13 2012
Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.
Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.
In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.
Friday, October 12 2012
Remove papery outer layers from garlic bulb. Cut off about 1/4 inch from top of bulb, leaving the bulb intact but exposing the individual cloves. Place garlic in center of a 12-inch square of foil. Drizzle garlic with olive oil. Seal foil around garlic; set aside.
Preheat oven to 325 degree F. In an ovenproof Dutch oven brown half the meat in hot cooking oil. Remove meat with slotted spoon; brown the remaining meat. Drain off excess fat. Return all meat to pot. Stir in the beef broth, the 1/2 cup water, the Worcestershire sauce, and dried marjoram, if using.
Cover and bake along with wrapped garlic for 35 minutes. Remove garlic from oven and add onion wedges to meat in pot. Cover and cook about 55 minutes longer or until meat is just tender.
After meat has baked about 1 hour, prepare rice. Squeeze garlic from half of the roasted cloves into a medium saucepan; stir in the 2 cups water, the uncooked rice, and the salt. (Refrigerate remaining roasted garlic, covered, for another use; see note, below.) Bring to boiling, reduce heat. Simmer, covered, for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in chives (and bottled garlic, if using).
Remove meat from oven. In a small bowl or cup, stir the 1/4 cup cold water into cornstarch; add vinegar and mix until well combined. Add to beef along with fresh marjoram, if using. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve with garlic rice. Makes 4 main-dish servings.
If desired, substitute 1 to 2 tablespoons bottled roasted minced garlic for the garlic bulb and olive oil. Add bottled garlic to rice along with the chives.
Any leftover roasted garlic can be wrapped and refrigerated for a few days and used as a spread on toasted French bread slices, added to mashed potatoes or a salad dressing, or tossed with roasted vegetables.
Thursday, October 11 2012
Heat the oven to 400 degrees F. Spread the butter in a 13 x 9 x 2-inch baking dish. Add the squash, potatoes, celery root and leeks to the prepared dish.
Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
Pour the broth mixture over the vegetables and toss to coat.
Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more, or until golden brown and the vegetables are tender. (If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.)
Sprinkle with the cheese. Let stand for 10 minutes.
tip: *time-saving tip:
Use a Japanese mandoline to slice the potatoes to an 1/8-inch thickness.
Wednesday, October 10 2012
HEAT oven to 375 degrees F.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 minutes or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.
Assemble chicken bundles as directed; place in single layer in covered large square ZiplocÂ® VersaGlass Container*. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375 degrees F for 35 min. or until chicken is done. Serve as directed.
Save 30 calories and 4g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk ShreddedMozzarella Cheese and RITZ Reduced Fat Crackers.
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.
Tuesday, October 09 2012
Heat 2 tablespoons of the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add garlic and cook 1 minute. Add shrimp and cook 1 minute on each side. Stir in wine, lemon juice, salt and pepper; cook 2 minutes. Stir inparsley and remove from heat.
While shrimp is cooking prepare pasta following package directions. Reserve 1/2 cup of the cooking liquid and drain.
Add pasta to shrimp in skillet and toss to coat. Stir in cooking liquid and remaining tablespoon each of the oil and butter. Stir until pasta is coated and butter melted. Serve immediately.