Tasty Yum Yums

Annie's version of lion house sweet and sour meatballs

2012-02-08T08:17:00.003-08:00

Meat Ball:
1-1 1/2 lbs of ground beef (I only used one pound, but use whatever you think. Turkey burger works splendidly, too.)
3/4 Cup rolled oats
2 Eggs slightly beaten
1/2 Cup finely chopped onion
1/2 Cup milk
1 tsp salt
1 tsp Worcestershire Sauce
Pepper to taste
Sauce: (I doubled the sauce! You should too!)
1/2 Cup brown sugar
1/4 Cup Vinegar
1 tsp prepared mustard
1/4 Cup BBQ Sauce
1 tsp Worcestershire sauce
Combine ingredients and blend/mix thoroughly. Heat and pour over meatballs.

roasted red or gold potatoes

2012-01-26T20:19:00.000-08:00

Cut about 1.5 lbs med sized red or gold potatoes into quarters

put Potatoes into cold water to cover by about an inch--add two bay leaves and 1 tablespoon of salt.

When water comes to boil, boil 6-8 mins (while boiling, preheat oven and casserole at 425-450).

Drain and drizzle 1/4 cup olive oil, add about

1 teaspoon salt

1/2tsp pepper,

1-2 sprigs of bruised rosemary (bang it with the side of your knife),

about 1/2 tsp granulated garlic or garlic powder (don't use fresh it'll burn),

1/2 tsp onion powder and

1/2 tsp dry thyme and marjoram.

Mix well and place in preheated casserole and roast at 450 for 10 mins, lower to 425 and let roast another 20 mins. They can be kept warm for about a half hour at 175. I use my toaster oven to make these, since I usually make them at the same time as my roast chicken. I've found that the chicken doesn't get as crisp if I do them in the same oven.

This recipe makes some of the tastiest potatoes that I've ever had. Highly recommend.

Rich Meyer Lemon Curd

2012-01-04T19:54:00.000-08:00

1 cup fresh Meyer lemon juice (regular lemon juice is fine)
1 1/2 cups sugar
4 large eggs
4 large egg yolks
2 tsp. finely grated lemon zest
1/8 tsp. salt
1 cup (2 sticks, 16 Tbsp.) COLD unsalted butter, diced

In a 3 quart stainless steel or other non-reactive pan, whisk together egg yolks, sugar, zest and salt until thick and light in color. Whisk in the lemon juice a little at a time.

Cook over medium high heat, being careful not to let it boil, until thickened. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk the cold butter, a few pieces at a time, into the lemon curd, waiting until each piece has melted and been incorporated before adding more. Whisk a few times more at the end to make sure all butter has been incorporated.

Use as desired. Store in an airtight container or jar. Keeps about 1 week.

Yields 4 cups.

Uses: topping for toast, English muffins, scones, or other quick breads, waffles or pancakes, ice cream,pound cake, filling for cake, pie or tarts, sandwiched between two cookies or a filling for thumbprint cookies, swirled into a cheesecake before baking, mix with whipped cream or yogurt as a fruit dip,Roasted Chicken with Lemon Curd, or plain on a spoon (my preferred way).

Our favorite ways:
Strawberry Pavlova Cake
Trifle
Lemon Curd Ice Cream
Gingerbread with Lemon Curd and Whipped Cream

Rosemary Mint Sugar Scrub Recipe

2012-01-01T21:07:00.001-08:00

Ingredients

1 1/2 cups Sugar
1/2 cup Kosher or Epsom Salt
1 cup Carrier Oil, such as Fractionated Coconut Oil or grape seed oil
5-10 drops Rosemary Essential Oil
5-10 Drops Peppermint Essential Oil

Directions

In a medium bowl, combine the sugar, salt, and fractionated coconut oil. Stir until well mixed. Add 2 drops each of rosemary and peppermint pure essential oil. Stir until the scent is evenly distributed throughout the sugar and salt mixture. Add the scrub to a jar and tighten the lid to seal.

Fractionated Coconut Oil, Rosemary Essential Oil, and Peppermint Essential Oil are available for purchase via www.mydoterra.com/katiegoodman

wisconsin cauliflower soup

2011-08-06T20:53:00.003-07:00

Wisconsin Cauliflower Soup
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to s

Cashew Sweet and Sour Pork

2011-07-22T21:05:00.000-07:00

2 Tbsp. cornstarch, divided

1 Tbsp. cooking sherry or apple juice

1 lb. pork tenderloin or boneless pork chops, thinly sliced

1/3 c. water

¼ c. sugar

¼ c. cider vinegar

3 Tbsp. soy sauce

3 Tbsp. ketchup

1 Tbsp. oil

1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)

¼ c. green onions

2 tsp. minced or grated fresh ginger

2 tsp. fresh garlic, minced or pressed

6-8 oz. snow peas, trimmed

1 8-oz. can pineapple chunks, drained

Now…to get your pork super thin, you’ll need to partially freeze it. When it’s semi-frozen (or mostly-frozen), you can either cut it very thinly with a sharp knife or pop it into your food processor fitted with the slicing blade. It’s like magic.

When I say trim your snow peas, I mean get the icky hard parts off. Little baby snow peas are very tender and don’t need to be trimmed, but you’ll probably have some bigger ones in there. Just snap the corners off and then tug a little to get the tough string that goes along the side of the snow pea. It’s like a vegetarian version of a fish-gutting. Without the guts. Okay, it’s not really like that at all.
Begin cooking your rice.

Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.

Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.
Now collect everything that’s going into the stir fry next to the stove so you can access it easily.

Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.

Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan

bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

pizza sauce, and garlic bread seasoning

2011-07-22T20:58:00.001-07:00

1 6-oz. can tomato paste

6 oz. water (just use the empty tomato paste can)

3 Tbsp. garlic bread seasoning*

1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)

3/4 tsp. onion powder

1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

*Garlic Bread Seasoning:

combine the following ingredients

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Breadsticks & Pizza Dough

2011-07-22T20:56:00.002-07:00

Recipe from OurBestBites.com

1 1/2 c. warm (105-115 degrees) water

1 Tbsp. sugar

1 Tbsp. yeast

1/2 tsp. salt

3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

Stuffed Pizza Bites

2011-07-22T20:56:00.000-07:00

Recipe from OurBestBites

1 roll refrigerated pizza dough* (or make your own)

marinara/pizza sauce (or make your own)
2T grated Parmesan cheese

1 T olive oil or melted butter

1/2 t garlic powder

1 t dried Italian seasoning

mozzerella cheese, diced or grated

Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Quick and Easy BBQ sauce

2011-07-22T20:42:00.000-07:00

1 1/2 c. ketchup

1/4 c. Worcestershire sauce

1 c. light brown sugar

1/2 c. red wine vinegar

2 1/2 Tbsp. dry mustard

2 tsp. smoked paprika

2 tsp. hot sauce (like Tabasco or Cholula)

2 tsp. Kosher salt

1 1/2 tsp. coarse freshly-ground black pepper

1/2 c. water

Combine ingredients in a medium bowl and use as a marinade or to baste meat while grilling.

Orange Thai Beef Skewers

2011-07-22T19:21:00.000-07:00

recipe from OurBestBites.com

1 orange

1/4 C soy sauce

1/4 C seasoned rice wine vinegar

1 T honey

1T sesame oil

1 t ground ginger

1 t coriander

4 cloves garlic

2-4 t Sriracha chili sauce*

1 1/2 lb flank steak

*Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. It has a rooster on the bottle- you can't miss it! It's also used in one of my most favorite meals ever- Kate's Thai Peanut Noodles. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or plain ol' hot sauce to the marinade.

Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. I've found that once these are marinaded and cooked, the spice mellows quite a bit. I add 2t Sriracha and it's mild enough that my toddler gobbles them up. It's not even really spicey, just flavorful. So if you like heat, I'd do more like 3-4 teaspoons of Sriracha. Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4" slices.

When you're ready to get cookin' preheat your grill. Then take your skewers (pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching.Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Now these don't only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally.

I usually make this with scallion rice. I cook 1C dry rice in 2C water and when it's done I hit it with a couple pats of butter, a big handful of sliced green onions and a splash of lime juice. With lots of kosher salt and fresh ground pepper.

Strawberry Spinach Salad & Lemon poppyseed vinegrette

2011-07-22T18:42:00.000-07:00

Recipe from Our Best Bites and Stephanie Jones

1 10-oz. bag fresh baby spinach

1/2-1 small red onion, thinly sliced

1 medium cucumber, seeded and sliced (you can peel it first if you want)

1 pint strawberries, sliced

1 c. sliced almonds, toasted

1 recipe Lemon Poppy Seed Vinaigrette-- see below

1/2 lb. grilled chicken breasts, sliced or diced (optional)

Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.

Lemon Poppy Seed Vinaigrette

Recipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie

2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)

1/4 c. rice wine vinegar

1/4 c. canola oil

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 c. sugar

2 tsp. poppy seeds

1 tsp. grated onion

1 clove finely pressed garlic

Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.

homestyle slowcooker ribs

2011-06-11T10:59:00.000-07:00

Ingredients:

2 1/2 to 3 lb. country style pork ribs, boneless

1 tbsp. oil

1 large onion, quartered & sliced 1/4- to 1/2-inch thick

.

Sauce:

1/3 cup low sodium soy sauce

1/2 cup tomato ketchup

1 tbsp. prepared mustard

3 tbsp. brown sugar

2 cloves garlic, minced

Dash black pepper

2 tbsp. apple cider vinegar

1 teaspoon celery seed

Preparation:

Trim excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the slow cooker. Place onion slices over the pork ribs. Combine all remaining ingredients; pour over ribs and onions. Cover and cook on low for 8 to 10 hours.

Serves 6.

home made Kettle Corn (and other homemade popcorn recipes)

2011-05-14T10:31:00.001-07:00

Ingredients

1/4 cup canola, grapeseed or peanut oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
salt

Directions

Method

1 Heat the oil in a 3-quart saucepan on medium high heat.

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

Other flavors of popcorn (including spanish smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated parmesan cheese)

Cook time: 10 minutes

3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of high quality popcorn kernels
1 3-quart covered saucepan
2 Tbsp or more (to taste) of butter
Salt to taste

(Follow directions above #1-4)

#5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6 Salt to taste.

Additional tips: From the comments section

a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

Nonalcoholic Substitutes for Wines, Spirits and Liqueurs

2011-05-11T22:44:00.000-07:00

(from the internet...)

We have compiled a list of nonalcoholic substitutes for recipes that call for various wines, spirits and liqueurs. Do remember substitutes won't necessarily mimic the flavor of the original ingredient. The intention is to add some acidity and contrast as well as intensify flavors.

A General Note About Ingredient Substitutions

Substituting ingredients takes a lot of trial and error practice. If this is for your day-to-day cooking have fun experimenting. If you are cooking for guests and special occasions then you may be better served by making an extra trip to the store to get the proper ingredient. If using alcohol in cooking is simply not an option then experiment with these nonalcoholic suggestions.

For more ingredient substitutions, browse our Cooking Dictionary of Ingredients Substitutions and Equivalents - Our cooking dictionary includes over 1800 cooking ingredients and culinary terms. Terms include a description, a picture, ingredient substitutions and equivalents as well as *nutritional facts. When possible we include links to recipes and "where to buy" and more information. *Nutritional data not available for every item.

Click the ingredient name for more information including recipe suggestions.

Alcohol Ingredient Substitute - General Substitute - Measured

Amaretto

Non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.

For:

2 tablespoons amaretto or other almond-flavored liqueur, substitute: 1/4 to 1/2 teaspoon almond extract

Applejack or apple brandy

Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.

Apricot brandy

Syrup from canned apricots in heavy syrup; or apricot preserves.

Beer or Ale

Chicken broth, white grape juice, or ginger ale

Bourbon

Non-alcoholic vanilla extract.

Champagne and other sparkling wines:

Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

For 2 tablespoons bourbon, substitute the following:

1 to 2 teaspoons vanilla extract

Brandy

.Raspberry extract, brandy extract • 2 tablespoons brandy, substitute the following:

1/2 to 1 teaspoon brandy extract OR 2 tablespoons

water, white grape juice or apple juice

Champagne Ginger Ale or Soda water and Champagne extract

Cherry liqueur or brandy (Kirschwasser)

Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves. (Not suitable for fondue)

Cognac

Juice from peaches, apricots or pears.

Coffee liqueur or brandy

Cointreau

Orange juice, or frozen orange juice concentrate.

Creme de Cacao

Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.

Creme de Cassis

Black currant Italian soda syrup; or black currant jam.

Creme de Menthe

Mint Italian soda syrup; or non-alcoholic mint extract.

or Spearmint extract or oil of spearmint diluted with a

little water or grapefruit juice.

Gewurztraminer White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.

Kahlua

Chocolate extract, 1 teaspoon per 2 tablespoon of Kahlua. Or 1 teaspoon instant express powder per 2 tablespoon of Kahlua

Kirsch (Cherry)

Syrup or juice from black cherries, raspberries, boysenberries,

currants, grapes or cherry cider.

Licorice or anise flavored liqueur

Anise Italian soda syrup; or fennel.

Mirin

White grape juice mixed with lemon juice or zest.

Muscat

White grape juice mixed with water and powdered sugar

Orange liqueur (Grand Marnier) or brandy

Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade. • for 2 tablespoons Grand Marnier or other orange-

flavored liqueur, substitute the following: 2 tablespoons

orange juice and 1/2 teaspoon orange extract or 2

tablespoons unsweetened orange juice concentrate.

Peach brandy

. Syrup from canned peaches in heavy syrup; or peach preserves

Peppermint Schnapps

Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves

Port

Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice

Riesling

White grape juice mixed with water and a pinch of powdered sugar.

Rum

Non-alcoholic vanilla or rum extract. OR Pineapple juice or syrup flavored with almond extract.

• for 2 tbsp rum , substitute the following:

1/2 to 1 teaspoon rum extract OR 2 tablespoons

water, white grape juice or apple juice.

Sherry

Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup. • 2 tablespoons sherry, substitute the following:

1 to 2 teaspoons vanilla extract or 2 tablespoons

orange or pineapple juice.

To substitute sherry in a marinade: for 1/2 cup sherry use 1/4 cup vinegar + 1 tablespoon sugar + 1/4 water OR

1 tablespoon vinegar, plus chicken stock or water to make 1/2 cup.

Vermouth

Apple cider; or apple juice mixed with lemon juice and water.

Vodka

Water; apple cider or white grape juice mixed with lime juice.

Wine Substitutions

Wine, General Tips

(From Cook's Illustrated, 2005)

If alcohol is not an issue then Vermouth makes a good substitute for white wine in a recipe as long as the recipe does not call for more than a 1/2 cup or so.

Nonalcoholic Substitutions

For soups and pan sauces use extra broth and add red or white wine vinegar or lemon juice right before serving using the following ratios:

To replace 1/2 cup wine use:

1/2 cup broth + 1 teaspoon wine vinegar

1/2 cup broth + 1 teaspoon lemon juice

Wine, Red

Credits

First Coast News

Vegie Life Magazine

Diet and Eat

Note: add water, white grape juice, apple juice, or

broth, if necessary, to get the specified amount of

liquid called for in the recipe.

or

Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

• 1/4 cup or more red wine, substitute the following:

equal measure of red grape juice, cranberry juice,

apple cider, chicken broth, clam juice, flavored

vinegar, or nonalcoholic wine. If you use nonalcoholic

wine, add a tablespoon of vinegar to cut the sweetness

Wine, White

White grape juice; apple cider; apple juice; vegetable stock; or water, ver jus • 1/4 cup or more white wine, substitute the following:

equal measure of white grape juice, chicken broth,

vegetable broth, clam juice or nonalcoholic wine.

If you use a nonalcoholic wine, add a tablespoon

of vinegar to cut the sweetness.

Wine, White, Dry

Water, chicken broth, bullion or consommé, ginger

ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.

Wine, Heavy

For 1/4 cup or more port, sweet sherry, rum, brandy,

liqueur, substitute the following: equal measure

of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.

General Marinade Substitutes

Substitute for 1 cup of alcohol with:

1 cup of citrus juice, lemonade, pineapple or orange juice.

1/2 cup of fresh lemon juice or orange juice.

1 cup of tomato juice diluted by 1/4 with water or vinegar.

1/2 cup of light soy sauce and 1/2 cup of citrus juice.

1/2 cup of light soy sauce and 2 tablespoons of peanut oil.

1 cup of teriyaki sauce

1/3 cup of balsamic vinegar

Easy homemade granola bars

2011-05-11T22:40:00.000-07:00

Ingredients:

4 1/2 cups rolled oats

1 cup all-purpose flour (I used whole wheat flour that I ground)

1 teaspoon baking soda

1 teaspoon vanilla extract

2/3 cup butter, softened — Better believe I substituted this with Applesauce

1/2 cup honey

1/3 cup packed brown sugar

2 cups miniature semisweet chocolate chips (sub for whatever you want--nuts, raisins, etc)

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.

2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.

3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

I love making these and them putting them individually cut in a Tupperware for a quick snack option. You don’t have to substitute the butter with applesauce, I just always like to try it whenever I can…;)

Quick Guide to Common Herbs and their culinary uses

2011-05-09T09:25:00.000-07:00

Using Herbs in Recipes

Quick guide to some common potherbs and their culinary uses and the foods, dishes, and vegetables they enhance.

Basil

(Ocimum basilicum)

Tomatoes, soups, salads, pizza, salad dressings, chicken dishes, egg dishes, salmon, tuna, spaghetti, meatloaf, dips, herb sandwiches, green beans, wax beans, cauliflower, corn

Bay leaves

(Laurus nobilis)

Meats, stews, steamed fish, sauces, soups, pickling, casseroles, stocks, syrups, garnish, pâté and terrines

Chervil

(Anthriscus cerefolium)

Eggs, salads, vegetables, soups, chicken, fish, herb butter, cottage cheese

Chives

(Allium schoenoprasum)

Dips, sauces, spreads, garnish, cold chicken, barbecued meats, baked and mashed potatoes, egg dishes, cheese soufflés, salads, carrots, soups, vichyssoise, herb sandwiches

Cilantro

(Coriandrum sativum)

Salads, guacamole, soups, stews, salsas, chutneys, dips, beans, soups, used in Asian, Mexican, Indian, Tex Mex, Caribbean, and North African cuisines

Coriander

(Coriandrum sativum)

Ginger cookies, curry, Indian dishes, Greek dishes, Asian cooking, pickles, veal, fish, fruit puddings, tea cakes, apple crumbles

Dill weed

(Anethum graveolens)

Seafood and shellfish, salads, herb butter, dips, sauces, soups, vegetable stews, fish dishes, vinegars and oils, breads and sandwiches, egg and cheese dishes, green beans, wax beans, cabbage, seeds are used in pickling, coleslaw, cakes, breads, teas

Fennel

(Foeniculum vulgare)

Salads, fish, duck, pork, veal, sauces, stuffings / dressings, mayonnaise, flavored butters, salad dressings, seeds used in breads

Lemon grass / Lemongrass

(Cymbopogon citratus)

Soups, sauces, stirfry, chicken, tomatoes, fish, seafood, beef, Caribbean and Asian dishes (Thai and Vietnamese)

Mint

(Mentha)

Carrots, lamb sauce, pea soup, soft cheeses, herb sandwiches, egg dishes, vegetables such as buttered peas, mashed potatoes, mint ice, cold drinks, mint juleps, mint jelly, sauces, tea, garnish, desserts (Peppermint)

Oregano

(Origanum vulgare)

Meat sauces, tomato sauces, breads, Italian dishes, veal, egg dishes, vegetables, pizza, salads, casseroles, soups (tomato, pea), pates and poultry dishes, beans, rice, cabbage

Parsley

(Petroselinum crispum )

Fish and meat sauces, salads, soups (vegetable, tomato, fish), dips, vegetables, omelettes and other egg dishes, breads and sandwiches, sausage, stuffing, hamburgers, tuna loaf, potatoes, salad dressings, garnishes

Rosemary

(Rosmarinus officinalis)

Lamb, chicken and poultry sauces, beef and mutton stock, vegetables in particular cauliflower, breads and scones, dumplings, liver pâté, stews, dressings

Sage

(Salvia officinalis)

Stuffing / dressing, soups (Minestrone, chicken), sauces, pork, meatballs, meatloaf, Welsh rabbit, pizza, fish, goose, duck, sausage, casseroles, omelettes, vegetarian stews, salads, Brussels sprouts

Savory

(Satureja)

Vegetables, dried bean dishes, soups, lentils, eggs, stuffings / dressings, condiments, hamburger, gravy

Sorrel

(Rumex scutatus)

Cold soups, salads, vegetables, fish, white sauces, cream sauces, eggs, poultry and white meats, goat cheese

Sweet Marjoram

(Origanum majorana)

Peas, stuffings / dressings, soups, salads, sauces, egg and cheese dishes, stews, fruit salads

Tarragon

(Artemisia dracunculus)

Chicken / poultry, fish sauces and soups, tarragon tartare sauce (tartar sauce), mushrooms, meats, liver, pâté, seafoods, egg dishes, green salads, mayonnaise, cream and butter sauces, salad dressings, vinegars and oils, vegetables (green beans and cauliflower in particular), butter, cottage cheese

Thyme

(Thymus vulgaris)

Chowders, cheese, salads, chicken and fish marinades, beef broth, soups (vegetable, chicken), liver, pâté, meatballs, meatloaf, braised rabbit, chicken, stuffing, egg dishes, broccoli, beans, lentil stew, tomatoes, butters, cottage cheese, vinegars and oils

Garlic Chicken Stirfry

2011-05-05T17:26:00.000-07:00

2 large garlic cloves, minced

1/4 cup soy sauce

1/4 cup water

1/4 cup honey

2 tablespoons vegetable oil, divided

1 tablespoon cornstarch

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes (or to taste)

1 lb boneless skinless chicken breast, cut into strips

1/4 cup green onion, chopped

1 Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.

2 Cover and refrigerate at least 2 hours, stirring once to twice.

3 In large skillet, heat remaining oil.

4 Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.

5 Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

play dough from cream of tarter can

2011-05-02T06:45:00.000-07:00

1/2 c salt
1 c flour
2 Tbsp cream of tarter
1 cup water
1 Tbsp oil
Food Coloring

Tip--use boiling water, and add food coloring to water.

perfect hard boiled eggs

2011-04-17T19:27:00.000-07:00

Prep Time:

5 MinCook Time:

15 MinReady In:

2 Hrs 50 Min
Directions

Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Egg Salad Sandwiches

2011-04-16T15:23:00.000-07:00

6 hard-boiled eggs

3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)

1 tablespoon mustard (I use regular yellow mustard)

1 tablespoon relish

pepper (optional)

lettuce (optional)

6 slices whole wheat bread (any type will do)

Finely chop boiled eggs.

Mix in mayo 1 tablespoon at a time, so not to add too much.

Mix in mustard, relish and pepper.

Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
5 Top sandwich with lettuce.

Cobb Salad

2011-04-16T15:09:00.000-07:00

Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles, California, found a way to use up leftovers. Cobb had been improvising with the salad for years. For more history of the Cobb Salad, check out the History of Salads and Salad Dressings.

Makes 4 to 6 servings.

Recipe Type: Salad and Salad Dressing

Yields: 4 to 6 servings

Prep time: 30 min

Ingredients:

3 hard-cooked eggs, peeled

8 bacon slices

1 head romaine lettuce, leaves separated and torn into bite-size pieces

Fresh herbs (of your choice)

2 cups chopped watercress lettuce (tough stems removed)

4 cups diced cooked turkey or chicken

2 avocados, pitted, peeled and diced

2 tomatoes, chopped

1/4 pound plus 1 ounce Roquefort cheese or blue cheese, crumbled

1/4 cup red wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon-style mustard

1 clove garlic, minced

1/4 teaspoon coarse salt

1/2 teaspoon coarsely-ground black pepper

1/3 cup extra-virgin olive oil

Several long chive lengths for garnish

Preparation:

Cut the hard-cooked eggs into 1/2-inch dice. Set aside.

In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.

Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern (see photo above), covering the lettuce almost completely.

In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.

Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.

Makes 4 to 6 servings.

Good Old Fashioned Pancakes with homemade buttermilk syrup

2011-04-15T07:43:00.000-07:00

"This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite." Rate/Review

Prep Time:5
MinCook Time:15 Min
Ready In: 20 Min

Original Recipe Yield 8 servings

Pancakes
Ingredients

1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 1/4 cups milk 1 egg 3 tablespoons butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Homemade Buttermilk Syrup

1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1/2 tsp soda
1 Tbsp Karo Syrup

Use a large pot, as this recipe grows. Add all ingredients, and boil for 2 minutes--stirring constantly. Remove from heat add 1 tsp vanilla. Enjoy! Extras can be frozen--ice cube trays work well.

Broiled Parmesan Tilapia

2011-04-12T15:01:00.000-07:00

Ingredients

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Directions

1.Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3.Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

All about flour

2011-04-10T20:52:00.000-07:00

Flour

Flour is the items we are most questioned about. We contacted General Mills and were given the following information, we hope you find it helpful. If you are a culinary student you may notice that some of the terms may be a little different from culinary text books but the overall results are the same.

When we talk flour we are talking wheat flour. Because wheat is the most commonly distributed cereal grain in the world, a reference to flour is generally a reference to wheat flour. And just as flour is not "just flour", wheat is not "just wheat". So to better understand flour, we first need to understand wheat.

Wheat Categories

Wheat can be classified by three major categories: growing season, brand color and kernel hardness.

Growing Season-Winter vs. Spring

There are two distinct growing seasons for wheat. Winter wheat is planted in the fall, lies dormant during the winter months and is harvested during late spring to early summer. Winter wheat is grown in regions where the winters are mild. Winter wheat flours range between 10 and 12% protein and have medium gluten strength.

Spring wheat is planted in the spring and harvested during late summer. The production of spring wheat is concentrated in the northern Great Plain states where the winters are too cold for winter wheat to survive. Spring wheat flours range between 12 and 14% protein and have high gluten strength.

Bran Color-Red vs. White

The next category is bran color. The bran is the outer protective coating of the wheat kernel. Wheat can be classified as either red or white.

Kernel Hardness-Hard vs. Soft

The final classification is kernel hardness. This wheat characteristic has the greatest impact of all three on baking qualities of the flour produced. Hard wheat flours have a medium to high protein content and stronger gluten-forming proteins than sift wheat. hard wheat flours are used in yeast-raised goods such as breads, bagels, and pizza crusts. Soft wheat flours are low in protein and therefore low in gluten strength. Soft wheat flours are used for chemically leavened goods, such as cakes, cookies and biscuits.

Wheat Classes and Their Uses

These three categories are used to distinguish between the major wheat classifications. In the United States, their are six main classes of wheat. The quality characteristics vary between the wheat classes and determine the end-product usage. The six wheat classes and their uses are as follows:

Hard Red Winter, Hard Red Spring, Hard White are the first three and they are used for Breads and other yeast raised products.

Soft Red Winter, Soft White are used for Cakes, crackers, cookies and pastries.

Durum is used for Macaroni, noodles and other pastas.

Flour Milling

Now that we have an understanding of the different types of wheat available, we'll start our discussion on flour. The place to begin is at the mill where the flour is produced. The goal of the milling process is to separate as fully as possible the endosperm from the bran and the germ portion of the wheat kernel. The endosperm is then further reduced into a fine powder that we call flour. The amount of flour obtained from the wheat is known as the extraction. The actual proportion of endosperm to the total wheat kernel is about 83%, but true extraction rates run between 73 and 75%. The balance of the material from the wheat kernel, called mill feed, is sold off to the feed industry.

The Milling Process

Before the milling process begins, the wheat is cleaned and then tempered. Weed seeds, dirt and other foreign materials are removed by the brain cleaning equipment. In the tempering process, the moisture content of the wheat is increased to toughen the bran coat, assisting in the separation of the endosperm. The increased moisture also mellows the endosperm allowing for more efficient reduction into flour. In the mill, the wheat is sent through a system of corrugated steel grinding rolls and sifters. This process of grinding and sifting is repeated until all of the endosperm is removed and only the bran remains. The particles of endosperm are graded through the sifting process, according to size, and are sent to the appropriate part of the system for further reduction.

The reduction system consists of smooth steel rollers and sifters that reduce the endosperm particles into finished flour. Throughout this process the miller has the ability to collect or divert specific flour streams, which differ analytically, in order to produce specific finished flour.

Flour Analysis - Ash, an index of flour extraction

Ash is a measure of the mineral content of flour. The mineral content of the wheat kernel is concentrated in the bran layer. The objective of the miller is to separate the endosperm from the bran as completely as possible. Ash is a measure of the degree of endosperm separation from the bran during milling. The closer the miller gets to the bran layer, the higher the ash level becomes. Higher extraction will result in higher ash levels.

Protein - the framework of bread

Wheat flour is unique because it in the only cereal grain that possesses gluten-forming proteins. Gluten and protein are closely related, but not synonymous. When combined with water under mixing stress, the proteins in the flour will form what is called gluten. This gluten structure is responsible for providing extensibility, elasticity and gas-retaining properties to yeast-leavened baked goods. The quantity of the gluten is proportionate to the amount of protein in the flour. The amount of gluten will increase as the protein content increases.

Protein quality vs. quantity

To buy flour purely by a protein quantity will not necessarily guarantee baking performance. Protein quality is a key component and can be affected by many agronomic factors such as the amount of rainfall, fertilizer usage, temperature stress, etc. A quality miller is going to balance protein quantity with the appropriate quality testing to prepare the best flours available for specific baking needs.

Measuring Quality

Quality of flour is defined by its ability to consistently perform in the production of a finished baked good. The ultimate quality test is completed when the baker uses the flour. Bake test are completed based on the application that best suits the particular flour. Protein quality can be measured indirectly with the dough-testing devices such as the Farinograph. The Farinograph measures the resistance of a flour and water dough to mechanical mixing. This resistance is recorded as a curve on a graph. The Farinograph curve provides the miller with the useful information regarding the dough strength, mixing tolerance, and absorption (water holding) characteristics of a flour.

Flour Treatments - Bleaching makes the flour whiter

The term "bleaching" is a traditional baking industry term that describes the process of whitening.

Technically speaking, the carotenoid (yellow) pigments in the flour are oxidized to produce white flour. Oxidization will occur naturally, over time, with the exposure of flour to air. Historically, millers would age flour for several weeks to achieve white flour. This natural oxidation, however, was an irregular process requiring considerable time and space. Today, the bleaching process is accomplished by the use of chemical bleaching agents. Flours treated with these bleaching agents must be labeled as bleached flour.

Maturing - Strengthening of the flour

For hard wheat flour, the term maturing implies the strengthening of dough-forming properties, thus improving gas retention of the gluten. Common maturing agents include potassium bromate (used mainly in the midwest and the east) and ascorbic acid (used mainly in the west). Breads treated with these agents will generally exhibit increased loaf volume, finer grain and improved external characteristics.

Malting - addition of malted barley flour

Malted barley flour is added to hard wheat flours to assist yeast fermentation. During the dough-forming stage, malted barley flour provides specific enzyme activity that converts the starches in the wheat flour into simple sugars. These sugars are then available as a food source for the yeast to maintain proper fermentation activity. Malted barley flour also aids in proper crust browning.

Enrichment - addition of nutrients to the flour

Enriching replaces the vitamins and minerals lost during the milling process. The standard flour enrichment includes iron, the B vitamins: thiamin, riboflavin and niacin, and folic acid. The enrichment of flour has no effect on the baking performance or caloric value of flour.

What flour to use--Milling Flour

2011-04-10T20:51:00.001-07:00

What flour to use

Noted below are some of the general flour categories known to the baking industry. The terms used are not regulated by any federal standard, therefore they may vary from miller to miller. The brands listed are some of the most popular General Mills Bakery Flours.

Cake Flour

Finest milled, lowest extraction flour from soft red winter or soft white winter wheat. This enriched and bleached flour is used in producing fine high-ratio, chiffon and angel food cakes, as well as assorted cookies. (Softasilk)

Pastry Flour

Fine milled, low extraction flour from soft red winter or soft white winter wheat for use in biscuits, pie crust, cookies, and brownies, pound and sheet cakes. This flour is available either bleached or unbleached. East (Helmet, Golden Shield, Cameo,) West (Sperry, Cake & Pastry, Sureflake, Cameo).All trademarks of General Mills.

All Purpose Flour

Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick crust pizza, and specialty baked goods. East (King Wheat) West (Sperry Blossoms). All trademarks of General Mills.

Winter Patent Flour

Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick pizza crust, and specialty baked goods. East (King Wheat) West (Sperry Blossoms) All trademarks of General Mills.

Spring Patent Flour

Flour milled from a select blend of primarily hard spring wheat. Used to produce variety breads, pizza crusts, sweet goods, hard and soft rolls. (Gold Medal Superlative, Gold Medal Full Strength) All trademarks of General Mills.

High Gluten Flour

High protein flour milled from select blends of hard spring wheat. Performs well in bagels, thin crust pizza, hard rolls, hearth breads. East (All Trumps) West (King Kaiser) All trademarks of General Mills.

Specialty Flours

Besides the basic flour types listed above, millers will offer a variety of specialty flours, too. Specialty flours often refer to the whole wheat, the rye, semolina and durum, and instantized flours. Whole Wheat Flour is simply the entire kernel milled to a specific granulation and packed. Gold Medal Whole Wheat Wheatalaxa. All trademarks of General Mills.

Rye Flour is milled from 100% whole rye. The products are also available in various granulation specifications.Gold Medal Cream of Rye, Gold Medal 000 Rye All trademarks of General Mills.

Semolina and Durum Flour are both products of durum wheat. Semolina is the coarsely milled endosperm of durum wheat and is primarily used for long goods pasta such as linguine and spaghetti. Durum flour is the fine, reduced flour milled from durum wheat and is generally used in short goods pasta such as elbow macaroni and shells. Gold Medal Semlina No. !, Sperry Extra Fancy Durum Patent Flour. All trademarks of General Mills.

Instantized Flour is quick-mixing flour produced using a special agglomeration process. This flour mixes very quickly into liquids and produces lump-free batters and gravies. Gold Medal Wondra. All trademarks of General Mills.

All about Making Bread

2011-04-10T19:36:00.001-07:00

sweet pizza sauce--

2011-04-09T20:22:00.000-07:00

Prep time 5 minutes
Total time 30 minutes

Ingredients:

pizza saucings

2 tablespoons olive oil

1 (28 ounce) can tomato puree

1 teaspoon dried onions, minced or chopped

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon dried parsley

1/4 teaspoon salt

3 cloves fresh minced garlic

1/2 tablespoon minced carrot

1 1/2 tablespoons honey

2 tablespoons brown sugar

fresh ground pepper, to taste

Directions:

1 In a large pot, heat oil over medium heat.

2 Add the Tomato Puree; watch out for splatterage!

3 Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.

4 Tips:.

5 Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.

6 Don't use too much pepper.

7 You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.

8 Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.

9 If you want the sauce even sweeter, just add more Honey next time.

Heidi Stirlings Delicious Punch

2011-04-06T10:23:00.000-07:00

2 liter Gingerale
3/4 cup powdered country time lemonade
1 bag frozen raspberries
4 cups ice

Mix it up, and enjoy!

wheat bread from internet

2011-04-05T21:27:00.000-07:00

Honey Wheat Sandwich Bread – 100% Whole Grain

Posted in 100% Whole Grains, American, Bread

« Pumpkin Pavé – Spiced Pumpkin Filling on StreuselSuji Halwa – Indian Semolina and Raisin Pudding »

This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.

Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods.

recipe adapted from Peter Reinhart’s Whole Grain Breads

Yeastspotting at Wild Yeast Blog

Honey Wheat Sandwich Bread – 100% Whole Grain

makes one 8 1/2 x 4 1/2-inch pan loaf

For the Biga (Pre-fermented Dough):

Ingredients Volume Ounces Grams

whole wheat flour 1 3/4 cups 8 227

instant yeast 1/4 tsp

water, at room temperature 3/4 cup 6 170Biga (Pre-fermented Dough) Instructions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.

Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.

For the Soaker:

Ingredients Volume Ounces Grams

whole wheat flour 1 3/4 cups 8 227

kosher salt 1 tsp .14 4

whole milk 3/4 cup + 2 tbsp 7 198Soaker Instructions:

Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.

Final Dough Formula:

Ingredients Volume Ounces Grams

all of the biga, cut into small pieces

all of the soaker, cut into small pieces

whole wheat flour 7 tbsp 2 57

kosher salt 1/2 tbsp .18 5

instant yeast 2 1/4 tsp .25 7

honey 2 1/4 tbsp 1.5 43

unsalted butter, melted 1 tbsp .5 14Final Dough Instructions:

Mix Mix all of the ingredients until evenly incorporated

Knead 8 to 10 minutes

Rest 5 minutes

Knead 1 minute to further strengthen the gluten

Bulk Ferment 45 to 60 minutes at room temperature in a lightly

oiled bowl, or until 1 1/2 times its size

Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan

Preheat Oven 425ºF/218ºC

Final Proof 45 to 60 minutes at room temperature, or until

1 1/2 times its size

Proofed whole grain honey wheat sandwich dough.

Bake Lower the temperature immediately to 350ºF/177ºC.

Bake for 20 minutes. Rotate the loaf if necessary

and bake for another 20 to 30 minutes, until the

loaf registers 195ºF/91ºC in the center.

Cool At least 1 hour

Whole grain honey wheat sandwich bread crust.

Grilled Salmon

2011-03-11T11:36:00.001-08:00

Ingredients

1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil

Directions

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

cranberry spinach salad

2011-03-11T11:35:00.000-08:00

Ingredients

1 tablespoon butter 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Amish White Bread

2011-03-11T11:33:00.001-08:00

2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour

Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Buttermilk Cornbread

2011-03-11T11:30:00.000-08:00

Ingredients

1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Banana Sour Cream Bread

2011-03-11T11:29:00.000-08:00

Ingredients

1/4 cup white sugar 1 teaspoon ground cinnamon 3/4 cup butter 3 cups white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 ounce) container sour cream 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 teaspoons baking soda 4 1/2 cups all-purpose flour 1 cup chopped walnuts (optional)

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

Fruit Salsa and Cinnamon Chips

2011-03-11T11:27:00.001-08:00

Ingredients

2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar

Directions

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Too Much Chocolate Cake

2011-03-11T11:26:00.000-08:00

1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Zucchini Bread

2011-03-10T18:07:00.000-08:00

Ingredients

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Apple Pie By Someones Grandma Ople

2011-03-10T18:04:00.000-08:00

Ingredients

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced

Directions

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Clone of Cinnabon

2011-03-10T18:02:00.000-08:00

Original Recipe Yield 12 rolls

Ingredients

1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chicken Pot Pie

2011-03-10T16:04:00.000-08:00

Ingredients

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Downeast Maine Pumpkin Bread

2011-03-10T16:02:00.001-08:00

Ingredients

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Ham and Potato Soup

2011-03-10T16:01:00.000-08:00

Ingredients

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Worlds Best Lasagna

2011-03-10T15:59:00.001-08:00

Ingredients

1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Banana Crumb Muffins

2011-03-10T15:58:00.000-08:00

Ingredients

1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Lime Mousse In Almond Cup With Fresh Fruit On Raspberry Sauce

2011-03-10T14:10:00.001-08:00

Serves: 10 to 12

Lime Mousse

14 eggs

1 1/2 cups sugar

3/4 cup lime juice

2 lime zests

Separate the eggs. Beat yolks with 1/2 cup sugar, lime juice and zest. Boil the cream and pour a little at a time into yolk mixture, whisking all the time. Place mixture over low heat and whisk until thick. Remove from heat.

Dissolve gelatin in cold water and add to cream mixture.

Beat egg whites until frothy. Gradually add remaining sugar, beating continuously until very stiff. Fold egg whites into warm cream mixture.

Refrigerate for 3 hours.

Raspberry Sauce

10 ounces of fresh or frozen raspberries

2 tablespoons superfine sugar

1 teaspoon lemon juice or 1 tablespoon raspberry liqueur

Puree raspberries and sugar together in a food processor or blender.

Strain through a wire sieve to remove the seeds.

Add lemon juice or liqueur and mix thoroughly. Set aside.

Almond Cups

11/2 cups flour, sifted

11/2 cups confectioners’ sugar

6 egg whites

1/2 teaspoon almond extract

1/2 cup butter, melted

Preheat oven to 475 degrees. Lightly grease a cookie sheet.

Using a whisk, add sugar, egg whites and extract to the flour. Work batter as little as possible. Whisk in melted butter to form a smooth paste.

Make 12 thin crêpe-like circles onto cookie sheet.

Bake for 5 to 10 minutes until edges begin to brown. Remove from oven and shape each pastry by placing it over a glass or bowl while hot and cover with a slightly larger glass. It only takes a few minutes to harden.

Assembly

Spoon mousse into almond cups to cover the bottom. Garnish with fresh fruit and place on a plate in a pool of raspberry sauce.

Peppermint Bon bon Cookies

2011-03-03T13:34:00.000-08:00

Yield 2 1/2 dozen

Ingredients

8 ounces bittersweet or semisweet chocolate, chopped

1/2 cup unsalted butter

1 1/2 ounces unsweetened chocolate, chopped

1/2 cup finely crushed hard peppermint candies

6 tablespoons granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

Additional coarsely crushed hard peppermint candies, divided

1/2 cup powdered sugar (optional)

2 1/2 teaspoons milk (optional)

1/2 cup semisweet chocolate morsels, melted (optional)

Preparation

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.

Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.

Lemon Chicken

2011-02-20T17:08:00.000-08:00

Ingredients

U.S. Metric Conversion chart

1 medium lemon

1 teaspoon(s) parsley flakes

1/2 teaspoon(s) salt

1/4 teaspoon(s) pepper

1 tablespoon(s) all-purpose flour

1 teaspoon(s) all-purpose flour

4 large (about 1 1/2 pounds) skinless, boneless chicken-breast halves

1 tablespoon(s) olive or salad oil

2/3 cup(s) chicken broth

Lemon slices, for garnish

Parsley sprigs, for garnish

--------------------------------------------------------------------------------

Directions

From lemon, grate 1/2 teaspoon peel; squeeze 1 tablespoon juice.

On sheet of waxed paper, mix grated lemon peel, parsley flakes, salt, pepper, and 1 tablespoon flour. Use to coat chicken-breast halves.

In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken breasts until tender and golden brown on both sides and juices run clear when chicken is pierced with a knife, turning chicken once, about 7 minutes. Remove chicken to warm platter.

In 1-cup measuring cup, with fork, mix chicken broth, lemon juice, and 1 teaspoon flour until smooth. Pour chicken-broth mixture into drippings in skillet. Over high heat, heat to boiling; boil 1 minute. Spoon sauce over chicken. Garnish with lemon slices and parsley sprigs.

The Ultimate Cheesecake with Warm lemon Blueberries

2011-02-07T21:59:00.000-08:00

Ingredients

Crust:

2 cups finely ground graham crackers (about 30 squares)

1/2 teaspoon ground cinnamon

1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Directions

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:

1 pint blueberries

1 lemon, zested and juiced

2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield 6 Servings

Easy Crockpot Enchiladas

2011-01-30T16:10:00.000-08:00

1 onion, chopped
1 clove garlic, minced
1 tablespoon oil
10 oz can enchilada sauce
8 oz can tomato sauce
1 lb hamburger (vegetarian option: extra firm tofu)
15 oz can ranch style beans, drained
11 oz can mexicorn, drained
¾ pound Cheddar cheese grated
2 ¼ oz can sliced black olives drained
½ tsp salt
¼ tsp pepper
8 corn tortillas

First Make Enchilada sauce

1. Saute onion and garlic in oil in a saucepan.
2. Add in hamburger, and brown. (Or tofu)
3. Stir in enchilada sauce, tomato sauce, salt, and pepper.

Get out your Crockpot!

1. Place 2 corn tortillas in the bottom of the crockpot. Layer with 1/3 of the Enchilada sauce mixture. To with ½ cup beans, ½ cup corn, ½ cup cheese, and ¼ cup olives.
2. Repeat step 1 twice more.
3. Complete by putting 2 corn tortillas on top and sprinkling with cheese.
4. Cook on low for 6 hours or on high for 2-3 hours.
5. Enjoy!

Goes well with: green salad or fresh fruit.

Double Pineapple Upside Down Cake

2011-01-16T20:24:00.000-08:00

1/2 cup (1 stick) butter or margarine
1 cup packed brown sugar
1 (20 oz) can pineapple slices
Maraschino cherries
1 pkg Duncan Hines Pineapple Supreme Cake Mix
whipped cream

Preheat oven to 350 ºF.
Place butter in 13x9 inch pan. Place pan in oven to melt butter. Sprinkle with sugar. Arrange pineapple slices and maraschino cherries on sugar mixture.
Prepare cake mix as directed on package. (Do not substitute pineapple juice for water.) Pour batter evenly over fruit.
Bake 50 minutes or until toothpick in center comes out clean. Let stand 5 minutes. Invert onto large serving plate or cookie sheet. Serve warm with whipped cream.

Salt dough ornaments

2010-12-17T16:03:00.000-08:00

basic salt dough
1 cup fine-grained salt
¾ cup very warm tap water, or a smidge more
2 cups flour
1 Tbsp. cooking oil (for a smoother dough)

For colored salt dough, you'll also need some food coloring. The cheapie liquid kind works, but you may find you need to add a smidge more flour to keep the dough workable. Alternatively, the pricier concentrated gel paste food coloring will give you the brightest, deepest hues without adding much liquid to the mix.
spiced salt dough

For a yummy smell and a naturally pretty brown hue, try this variation.
1 cup fine-grained salt
¾ cup very warm tap water, or a smidge more
1½ cups flour
½ cup cinnamon
1 tsp. nutmeg
1 Tbsp. cooking oil

1 Whichever version of the dough you're using, combine the salt and warm water in a big mixing bowl; stir well until the water turns cloudy and the salt is just about dissolved. Stir in the oil.
2 In another bowl, add the flour. If you're making the spiced dough, you'll also want to stir in the spices with a fork, until well combined.
3 Add the flour/flour mixture to the liquid a little at a time, and use a wooden spoon to work it in. The mixture will start to clump up; when the spoon stops doing anything, switch to your hands and start kneading. You want to get the dough to the point where it feels cohesive and has some elasticity to it; this'll take at least five minutes or so of kneading, and as much as ten. You may find that you need to add a smidge more water to get the dough soft and pliable; add the water just a few drops at a time as needed. When the dough starts to come together, it also helps to switch to kneading on the countertop rather than in the bowl.
4 At this point, if you're working with the basic salt dough and want to create some pretty colors, separate the dough into however many colors you want. Get yourself some rubber gloves and put them on, as working with food coloring tends to produce a bit of a mess. Place a lump of dough in a stainless steel (or other non-porous, non-food-coloring-absorbing) bowl; drop some food coloring on the dough. Work the coloring into the dough, kneading until you have a nice uniform color, and adding more food coloring as necessary until you're happy with the hue. Bear in mind that colors will fade a lot once the dough is baked, so it's best to get the colors fairly vivid. If the dough starts getting sticky from the liquid in the food coloring, add in a little more flour as necessary.
5 Store the bits of dough in a tightly sealed container, or wrapped snugly in plastic wrap, until you're ready to use.
getting creative

Once you're ready to start shaping ornaments, you have a couple of options. The easy, no art skills required method is to roll out the dough and use cookie cutters to form decorative shapes. For those who like to get a little more creative, however, there's also the freeform sculpting option; just treat the dough like clay, and mold the dough into whatever shape you like.
For both methods, it's best to pull out only a little dough at a time to work with, keeping the remaining dough covered. This is especially true if you're getting elaborately sculpty with your dough and laboring lovingly over each one; you don't want the dough to dry out before you get a chance to work with it.
With the cookie cutter method, roll out the dough to the desired thickness -- I like ¼" or so, which is just thick enough to make the ornament nice and sturdy without turning it into a total lead weight. As you're rolling the dough, periodically lift and rotate the dough to make sure it's not sticking to the surface. Once it's rolled, use your cookie cutters to cut out whatever shapes you like. Transfer the cutouts to a foil-lined baking sheet. Now use a straw, chopstick or whatever other skinny implement you can find to poke a hole near the top of the ornament; this is very important, as it gives you a way to hang up the ornament once it's done. You can bake as is, and either leave plain or decorate with paint after the ornaments are baked. Alternatively, for a more 3D effect, try decorating the cookie with appliquéd bits of dough. For my Christmas tree ornament, for example, I rolled tiny little balls of dough to create ornaments; at each point on the tree where I wanted to place an ornament, I simply brushed on a little bit of water (this acts as a sort of glue), then gently pressed the ornament into place. I also used the straw to produce additional decorative holes in ornaments.
The sculpting method allows you even more freedom to exercise your artsy-fartsy instincts. As this method generally involves sticking together lots of little pieces of dough, it's best to assemble the ornament directly on the foil-lined baking sheet, to avoid the potential hassle of having to transfer a complex creation from counter to pan. It's also good to make sure the bottoms of the ornaments are dusted with some flour to keep them from sticking; when you press down the main "body" of each ornament (the base section upon which you'll build up the ornament), lightly flour the bottom. As with the cookie cutter ornaments, you can then use a little bit of water to "glue" on additional bits of dough. And as with the cookie cutter-style ornaments, don't forget to poke a hanging hole in each of your masterpieces.
the great bake-off
Once you've filled up your tray with ornaments (you can pack them in fairly close, as these won't really expand as they bake), you're ready to pop them in the oven, which should be preheated to 250F. Some recipes for salt dough ornaments call for a higher baking temperature, but upping the dial can result in unsightly cracks and browning of the dough, so I prefer to stick with the lower, safer temps.
Bake until the cookies have hardened -- this can take four hours or even more, depending upon the thickness of the ornaments. You'll want to check on the ornaments from time to time, and flip them over once the top side is mostly hardened to ensure that the bottom dries out as well. As the ornament bakes the colors will lighten as the moisture is cooked off; dark patches generally indicate spots that still have some moisture. If the drying process seems to be taking particularly long, you can also help speed up the process by removing the mostly-dried ornaments from the baking sheet, and placing them directly on the oven's wire rack (provided the wires aren't spread so far apart that your ornaments fall through). Having both sides exposed to the warm air should help speed things along somewhat.
the finish
After you've finished baking the ornaments into a sufficiently hardened state, let them sit out on wire drying racks for another day or two (this ensures that they'll really be fully dried-out). At this point, you can use paint to add whatever details you like to your ornaments, or leave them as is. It's also a nice touch to add initials and date to the back of each ornaments (fine-point permanent marker is easier to work with than paint for this purpose). Whether you've decided to paint or not, you'll want to finish off your little works of art by giving them a couple of coats of clear varnish (either paint-on or spray varieties). The varnish will add an extra protective layer to keep your ornaments preserved for years; if you choose a gloss variety, it'll also add a nice shine to the ornaments and perk up the colors to boot.
Of course, you're not quite done yet. Remember that hole you made a point to remember to poke at the top of each ornament? Time now to put it to use. Take a 9" length of narrow ribbon; bring the ends of the ribbon together and tie into a knot. You'll have a lovely little loop of ribbon. Pull the loop end of the ribbon through the hole in the ornament, so that you have the loop on one side and the knot on the other. Bring the knot end through the loop, and pull taut. Voila -- pop your ornament on your tree and admire it for years to come, or wrap it up as a lovely gift for someone else to enjoy!

Almond Thumbprints with Chocolate Drizzle

2010-12-16T16:53:00.000-08:00

3/4 pound (3 sticks) butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt

Filling:
1 (8 ounce) can almond paste (solo brand or other)
3 cups confectioner’s sugar
2 egg whites
1 teaspoon vanilla

2 ounce good quality semi-sweet chocolate

1. In a large mixing bowl, using an electric mixer, combine the softened butter, sugar and vanilla. In another bowl, sift together the flour and the salt. Gradually mix the flour mixture into the butter mixture. Turn dough out onto a lightly floured surface and shape into a large disc; cover with plastic wrap and refrigerate for at least 30 minutes.

2. While dough is chilling, prepare the filling. In a large mixing bowl, using an electric mixer, break up the almond paste and combine with the confectioner’s sugar. Add the egg whites and vanilla, beating until combined; cover and refrigerate until ready to use.

3. Preheat oven to 350 degrees.

4. Roll the cookie dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press a large indentation in the center of each cookie. Spoon or pipe a generous tablespoonful of the filling into each indentation.

5. Bake the cookies for 15-20 minutes or until lightly golden on the edges. Let cool for 1 minute before transferring to a wire rack to cool completely.

6. Melt the chocolate in a bowl over a simmering pot of water until smooth. Using a knife or a spoon drizzle the chocolate over the cooled cookies.

Yield: about 4 1/2 dozen cookies

; ;

Olive Garden Alfredo Sauce Recipe

2010-12-15T12:11:00.000-08:00

Yield: 12 servings.

1 Tbsp. Garlic Puree
1 lb. butter
2 qt. heavy cream
8 oz. milk
1 lb. Parmesan cheese
4 oz. fontina cheese
1 tsp. salt
2 tsp. black pepper

In a saucepan brown garlic puree. Stir on medium-high heat until sauce thickens. Turn off heat and continue to stir.

Makes 1 gallon.

Olive Garden Toasted Ravioli

2010-12-15T12:09:00.000-08:00

16 oz Package of Meat Filled Ravioli ( fresh or frozen -unthaw if frozen )
2 Eggs Beaten
1/4 C Water
1 tsp. Garlic Salt
1 C. Flour
1 C. Bread Crumbs Plain
1 tsp. Italian Seasoning

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with you favorite marinara sauce.

Olive Garden Salad with dressing

2010-12-15T12:07:00.000-08:00

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Pepperochini if you like a sweet pepper you could use a Banana Pepper
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Romano Cheese, Parmesan Cheese workds well too!

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top See below for dressing recipe.

Olive Garden Salad Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
sugar (optional)
Olive Garden Salad Mix

Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an air tight container in the refrigerator. Another great use for the Olive Garden salad dressing is you can use it for a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing, can be used in more than one way.

Olive Garden Breadsticks

2010-12-15T12:01:00.000-08:00

From the kitchen of Todd Wilbur

Servings: Over 8
Difficulty: Easy
Cook Time: Over 120 min

Ingredients
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt

Cooking Directions
Dissolve the sugar and yeast in the warm water in a small

bowl or measuring cup and let the mixture sit for 5 minutes,

or until it becomes foamy on top.

Combine the flour and salt in a large bowl. Use the paddle

attachment on a stand mixer to mix the softened butter into

the flour. If you don't have a stand mixer, use a mixing spoon

to combine the butter with the flour. When the yeast mixture

is foamy, pour it into the flour mixture and use a dough hook

on your mixture to combine the ingredients and knead the

dough for approximately 10 minutes. If you don't have a stand

mixer, combine the ingredients and then knead the dough

by hand on a countertop for 10 minutes.

Place the dough in

a covered container and let it sit for 1 to 1 1/2 hours, until it

doubles in size. When the dough has doubled, measure out 2-ounce portions

and roll the dough between your hands or on a countertop

to form sticks that are 7 inches long. Place the dough

on parchment paper-lined baking sheets, cover and set aside

for 1 to 1 1/2 hours, or until the dough doubles in size once

again.

Preheat the oven to 400 degrees F.

Bake the breadsticks for 12 minutes, or until golden brown.

When the breadsticks come out of the oven, immediately

brush each one with melted butter and sprinkle with a little

garlic salt.

Makes 12-13 breadsticks

*****

Anyone who loves Olive Garden is probably also a big fan

of the bottomless basket of warm, garlicky breadsticks served

before each meal at the huge Italian casual chain. My guess is that

the breadsticks are proofed, and then sent to each restaurant,

where they are baked until golden brown, brushed with butter and

sprinkled with garlic salt. Getting the bread just right for a good

clone was tricky -- I tried several different amounts of yeast in all-purpose

flour, but then finally settled on bread flour to give these

breadsticks the same chewy bite as the originals. I discovered that

the two-stage rising process is also a crucial step to making the

perfect Top Secret Recipe for these very popular soft breadsticks.

Caramelized Cauliflower

2010-11-16T22:02:00.000-08:00

When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors that usually develop when it is boiled or steamed. Cauliflower is a late-harvest vegetable. Choose snowy white or pale yellow heads free of blemishes.
Ingredients:
1 head cauliflower, about 1 1/2 lb., cored and
cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Directions:
Preheat an oven to 400°F.

Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.

Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.

Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.

Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

Tater-Tot Casserole - serves 6

2010-11-03T12:31:00.000-07:00

Ingredients
• 1 lb ground beef
• 2 cups chopped broccoli, freshly steamed
• 1 (2 7/8 ounce) can durkee French fried onion rings (or 1 1/2 cups)
• 1 (10 ounce) can cream of celery soup
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 2 Italian tomatoes, chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon seasoning salt
• seasoned pepper
• 1 (24 ounce) bag frozen potato slices or tater tots
Directions
• 1. Line an 8x12-inch casserole, or 7x11-inch pan with the potato rounds, on the bottom and sides .
• 2. Bake 10 minutes at 400°F.
• 3. Brown beef.
• 4. Add broccoli, tomatoes, HALF the onion rings, and add to the cooked ground beef and spread on top of cooked tater tots.
• 5. Mix soup, milk, half the cheese and seasonings and pour over beef mixture.
• 6. Fill casserole dish and bake covered (or it will dry out) at 400°F for 20 minutes.
• 7. Remove cover and add rest of cheese and dried onions.
• 8. Let rest couple minutes for the cheese to melt. Then serve

BBQ pulled pork

2010-11-02T17:09:00.001-07:00

Jar of bbq sauce
Pork loin
2 clove garlic
zest of ½ orange
slice orange in half and squeeze in orange juice

Put in crock pot—6-8 low

harvest stuffed pork loin

2010-11-02T17:02:00.000-07:00

What You Need1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 2 apples, peeled, chopped 3 Tbsp. dried cranberries 1 cup chopped PLANTERS Pecans, toasted 1 Tbsp. dried sage leaves 1 pork loin (4 lb.), butterflied 1/2 tsp. salt 1/2 tsp. pepper Make ItHEAT oven to 400ºF.

PREPARE stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.

OPEN meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.

BAKE 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.

Apple Oatmeal Baked Breakfast

2010-10-18T06:30:00.000-07:00

Crunchy Raman Noodle Salad

2010-10-04T11:57:00.000-07:00

16 ounces shredded coleslaw mix
1 bunch green onion, sliced with tops
1/2 cup roasted sunflower seeds
1/2 cup cashew halves
1/2 cup slivered almond
3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet
1/4-1/2 cup grated carrot
1 apple, with peels, diced
1/2 cup sweetened cranberries
1/2-1 cup seedless cucumber, quartered, peels on
1/2-1 cup sugar snap pea, trimmed and halved
1/4 cup radicchio, for color (optional)
2 grilled chicken breasts, 1/2 per person

Dressing

seasoning packet from soup
1/4 cup canola oil
1/4 cup sugar
1/2 cup cider vinegar or 1/2 cup rice wine vinegar or 1/2 cup white vinegar

Directions:Prep Time: 30 mins
Total Time: 40 mins

1 Mix all veggies, nuts and fruits together.
2 Break up DRY noodles (**do not boil) and add to veggie mix before serving.
3 At this point you can refrigerate overnight.
4 Toss with dressing, serve and top with chicken or shrimp, if desired.

Tri-tip

2010-10-04T11:39:00.000-07:00

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 cloves garlic, smashed with 1/2 teaspoon salt, (or 1 teaspoon garlic powder and 1/2 teaspoon salt)
1 heaping teaspoon black pepper
1 lb. tri tip steaks

Place all ingredients except steak in a bowl and mix until smooth. Place steak in zip top bag. Pour in marinade. Refrigerate for at least 1 hour and up to overnight. Preheat grill or broiler for medium hot cooking. Grill steaks about four minutes per side for medium rare.

Oatmeal Cookies

2010-09-04T10:37:00.000-07:00

Oatmeal Cookies

Percent Daily Values are based on a 2,000 calorie diet
Ingredients

3/4 cupbutter, softened
1 cuppacked brown sugar
1/2 cupgranulated sugar
1 tsp.baking powder
1/4 tsp.baking soda
1/2 tsp.ground cinnamon (optional)
1/4 tsp.ground cloves (optional)
2 eggs
1 tsp.vanilla
1-3/4 cupsall-purpose flour
2 cupsrolled oats
Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

Oatmeal-Raisin Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts.

Oatmeal-Chip Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans.

Oversize Oatmeal Cookies: Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough 2 inches apart onto ungreased cookie sheets. Press into a 3-inch circle. Bake in the 375 degrees F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 10 cookies.

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Nutrition Facts

Servings Per Recipe about 48 cookies

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Amount Per Serving
Calories 84
Total Fat (g) 4
Saturated Fat (g) 2
Cholesterol (mg) 17
Sodium (mg) 51
Carbohydrate (g) 12
Protein (g) 1

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After School Dip

2010-09-04T10:30:00.001-07:00

After School Dip
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Percent Daily Values are based on a 2,000 calorie diet
Ingredients

1 package(8 ounces) nonfat cream cheese
1 tablespoonnonfat milk
3 tablespoonspacked dark-brown sugar
1/4 teaspoonpumpkin pie spice
1/3 cupraisins
Apples wedges, pear wedges, carrot and celery sticks, for dipping
Directions

1. Place cream cheese and milk in food processor or blender. Pulse until creamy; do not overbeat. Add brown sugar and pumpkin pie spice. Whirl until blended.

2. Remove mixture to small bowl; stir in raisins. Serve with dippers. Refrigerate unused portion of dip.

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Nutrition Facts

Servings Per Recipe 1-1/3 cups

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Amount Per Serving
Calories 23
Cholesterol (mg) 2
Sodium (mg) 66
Carbohydrate (g) 4
Protein (g) 2

Confetti Yogurt Pops

2010-09-04T10:25:00.000-07:00

Confetti Yogurt Pops

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2 cupslow-fat vanilla yogurt
1 cupassorted berries (raspberries, blueberries, blackberries, chopped strawberries)
5 pretzel rods, halved, or 10 baked snack stick crackers
Directions

1. In a large bowl gently stir together the yogurt and fruit. Spoon into 4-ounce ice-pop molds or 3-ounce paper cups. Cover molds or cups with foil; use a sharp knife to cut a small hole in the foil and insert cut side of pretzel rod or snack stick. Freeze until firm. Remove foil and mold or cup before serving.

2. Store for up to a month. Makes 6 pops.

Nutrition Facts

Servings Per Recipe 6 pops.

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Amount Per Serving
Calories 67
Total Fat (g) 1
Saturated Fat (g) 0
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 0
Cholesterol (mg) 2
Sodium (mg) 94
Carbohydrate (g) 12
Total Sugar (g) 8
Fiber (g) 1
Protein (g) 3
Vitamin A (DV%) 0
Vitamin C (DV%) 7
Calcium (DV%) 9
Iron (DV%) 1

yam and jam muffins

2010-09-04T10:22:00.001-07:00

Ingredients

1-3/4 cupsall-purpose flour
1/3 cuppacked brown sugar
1-1/2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1 teaspoonapple pie spice or ground cinnamon
1/4 teaspoonsalt
1/2 of a 17-ounce cansweet potatoes, drained (about 1 cup)
1 beaten egg
1/2 cupmilk
1/3 cupfruit jam or preserves (such as plum, strawberry, peach, or apricot)
1/4 cupcooking oil
1 recipeJam Icing (see recipe below)
Directions

1. Lightly grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a large bowl combine flour, brown sugar, baking powder, baking soda, apple pie spice, and salt. Make a well in center of flour mixture; set aside.

3. In another bowl mash the drained sweet potatoes with a fork. Stir in egg, milk, jam, and oil. Add sweet potato mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly. Drizzle muffins with Jam Icing and, if desired, top with additional jam or preserves. Makes 12 muffins.

Jam Icing: In a small bowl stir together 3/4 cup sifted powdered sugar, 1 tablespoon fruit jam or preserves (such as plum, strawberry, peach, or apricot), 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make icing of drizzling consistency. Makes about 1/4 cup.

Peanut Butter And Raspberry Popsicles

2010-09-04T10:18:00.000-07:00

PB & Raspberry

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Ingredients

1/2 cupsmooth peanut butter
1 cupplain low-fat yogurt
1 cupreduced-fat milk
2-4 tablespoonshoney, divided
2 teaspoonvanilla extract
1-1/2 cupsraspberries
2 cupsraspberry juice or raspberry juice blend
1/4 cupsesame seeds (optional)
Directions

1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.

2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they're one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.

3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.

4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.

Bread Pudding with Apples, Pecans and Raisins

2010-08-02T21:41:00.000-07:00

Delight guests with this fruity bread pudding made with panera signature Cinnamon Raisin bread.

4 tablespoons (1/2 stick) unsalted butter
1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
1/2 cup brown sugar, packed
1/2 cup pecan halves
Zest and juice of 1 large orange
1/4 cup apple cider
1 tablespoon vanilla extract
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny Smith, peeled, cored and thinly sliced
1/2 cup apple, quince, or blackberry jam or jelly

Preheat oven to 400 degrees.
Melt the butter in a medium saucepan over medium heat.
Add the bread and cook for 2 to 3 minutes, or until well coated.
Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
Cook an additional 2 to 3 minutes until a sauce begins to form.
In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
Bake 30 to 40 minutes, or until bubbly.
makes 6 servings

Cinnamon Raisin French Toast

2010-08-02T21:39:00.000-07:00

Panera Cinnamon Raisin bread makes fabulous French toast.

8 slices 1/2" thick Panera® Cinnamon Raisin Bread
4 T. melted butter
3/4 c milk
1/2 c heavy cream
3 large eggs
1 T. honey
1/2 tsp. vanilla extract
1/2 tsp. salt

For the French Toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt. This custard can be made well in advance. Give a brisk stir before making the toast.

Transfer the custard to a casserole or open shallow dish for dipping.

Dip one slice into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.

Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 Tablespoon of the melted butter into the pan.

Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.

Repeat steps until all the French toast is cooked.

An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.

Serve warm with real maple syrup. Serves 4.

Chicken with Sweet Raisins and Apricots on Toasted Almond Couscous

2010-04-27T13:04:00.000-07:00

Sloppy Joes

2010-04-27T13:03:00.001-07:00

1 ½ lbs. ground beef, browned
1 chopped onion
¼ tsp. garlic powder
1 12 oz. jar chili sauce
½ cup brown sugar
2 tbsp. vinegar
2 tbsp. prepared mustard
1 16 oz. can tomato sauce
1 pkg. hamburger buns

*Mix all ingredients together. Simmer for 15-20 minutes. Freeze in bag(s). You can also freeze buns in freezer bag. When ready to eat, thaw and reheat.

Souvlaki Marinated Chicken Skewers

2010-04-27T13:02:00.002-07:00

1 tsp. minced onion
2 cloves garlic
6 tbsp. olive oil
6 tbsp. lemon juice
2 tsp. salt
½ tsp. pepper
1 tsp. oregano
2-3 lbs. of chicken cut into 1-2 inch pieces

*Combine the onion, garlic, olive oil, lemon juice, salt, pepper and oregano in a glass bowl or casserole dish. Place meat in bag(s). Pour marinade over top. Freeze. When ready to eat, thaw and place chicken on skewers. Cook on countertop grill or barbecue grill. If barbecuing, soak sticks in water first so they don’t catch fire. You can also broil if you’d like

Winter Pot Roast

2010-04-27T13:02:00.001-07:00

1 2 ½ pound beef roast
2 tbsp. steak sauce
2 medium onions, thinly sliced
1 15 oz. can tomato sauce
1 cup ketchup
1 tsp. salt
2 tsp. sugar
¼ tsp. pepper
1 ½ tbsp. pure horseradish
8 new potatoes

*Combine all ingredients except roast and potatoes. Pour over roast in freezer bag(s). Roast can be divided. Seal and freeze. When ready to eat, thaw and place contents into a crock pot. Cover and cook on low for 6 to 8 hours. Check every few hours to make sure there is enough fluid. Cut meat into cubes and put back into sauce. Serve on boiled potatoes.

Spaghetti Pie

2010-04-27T13:01:00.001-07:00

Crust:
2 cups prepared spaghetti noodles (cook slightly less than package directions)
½ cup shredded parmesan cheese
3 beaten eggs
3 tbsp. melted butter
1 ½ tbsp. parsley flakes
½ tsp. salt

Filling:
2 cups ricotta cheese
½ cup shredded parmesan cheese
½ tsp. salt
½ tsp. Italian seasoning
Dash of black pepper

Top Layer:
1 lb. ground beef, browned
2 cups spaghetti sauce
1 cup mozzarella cheese, shredded

*Combine all ingredients for crust. Spread mixture around sides and bottom of an aluminum 9x13 pan to form a crust. Smaller if dividing. For filling, mix all ingredients together and spread over noodles. Mix beef and spaghetti sauce and pour over the filling. Cover with plastic wrap and foil and freeze. Freeze mozzarella in separate bag(s) and attach to pan. When ready to eat, thaw and recover with foil. Bake 375 for 40 minutes sprinkling with cheese for last ten minutes.

Ritzy Chicken

2010-04-27T13:00:00.000-07:00

6 boneless, skinless chicken breasts
2 cups Ritz crackers, crushed
¾ cup shredded mozzarella cheese
¼ tsp. parsley
¼ tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 cup melted butter
1/3 cup apple juice

*Mix crackers, cheese, and seasonings together. In a separate bowl, mix together butter and apple juice. Dip chicken into butter mixture and then coat with cracker mixture. Place in aluminum pan(s). Cover with foil and freeze. When ready to eat, thaw and bake at 350 for 1 hour.

Savory Beef

2010-04-27T12:53:00.000-07:00

2 lbs. beef round tip steak
Pepper to taste
1 cup sliced fresh mushrooms
1 sliced onion
3 tbsp. veg. oil
3 tbsp. flour
2 cups water
2 beef bouillon cubes
2 tbsp. tomato paste
1 tsp. dry mustard
¼ tsp. dried oregano leaves
½ tsp. dill weed
2 tbsp. Worcestershire sauce
8 oz. package egg noodles

*Cut beef into thin strips about two inches long. Sprinkle beef with pepper and set aside in a cool place. In a heavy skillet, sauté mushrooms and onions in oil until golden, about 10 to 15 minutes. Remove them from skillet. Put meat in same skillet; cook and stir steak quickly on all sides until it’s brown but still rare in center, about 7 minutes. Remove meat and set aside. Blend flour into the drippings in the skillet, gradually adding water and beef bouillon. Bring to a boil. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed and Worcestershire sauce. Stir meat, mushrooms, and onions into sauce. Cook meat mixture and freeze in bag(s). When ready to eat, thaw meat. Prepare noodles according to package. Heat beef in saucepan over medium heat, stirring constantly until bubbly. Serve over noodles.

Tamale Pie

2010-04-27T12:52:00.000-07:00

1 lb. ground beef, browned
1 15 oz. can corn, drained
1 small can olives
1 clove minced garlic
1 tbsp. sugar
1 tsp. salt
1 tbsp. chili powder
1 15 oz. can beans (white or pinto) drained
1 ½ cups shredded cheese
2 8oz. cans tomato sauce

*Combine all ingredients and place in aluminum 9x13 pan. Smaller if dividing.

To make crust combine

1 cup cornmeal,
2 ½ cups cold water,
1 ½ tsp. salt

in a saucepan on medium to high heat. Stir frequently until thick.

Add 1 tbsp. butter and stir until melted.

Spread crust mixture on top of meat mixture. Cover tightly and freeze. When ready to eat, thaw and bake at 375 for 40 minutes.

Teriyaki Chicken Stir-Fry

2010-04-27T12:51:00.000-07:00

1 ½ lbs. boneless, skinless chicken breasts, sliced into strips, marinated in teriyaki sauce (see recipe below)
1 bag frozen stir-fry vegetables
Cooked rice
Chow mein noodles

Teriyaki Marinade:
½ tsp. ginger
2 tsp. dry mustard
¼ cup oil (any kind)
½ cup soy sauce
1 tsp. garlic
2 tbsp. molasses

*Combine all marinade ingredients. Put chicken strips and marinade in freezer bag(s). When ready to eat, thaw and pour meat and marinade in large skillet. Cook until meat is cooked through and marinade boils for at least five minutes. Add in vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Ham and Potato Casserole

2010-04-27T12:50:00.002-07:00

1 bag frozen hash brown cubes
2 cups cooked ham
1 ½ cups cubed cheddar cheese
1 tbsp. dried minced onions
2 cans cream of mushroom soup
¾ cup milk
Salt and pepper to taste
1 ½ cups shredded cheese

*Mix all ingredients except shredded cheese together and place in a 9x13 aluminum pan. Smaller if dividing. Cover with foil and freeze. Attach bag of shredded cheese to pan before freezing. When ready to eat, thaw, and bake at 375 for 1-1 ½ hours or until potatoes are done. Sprinkle with cheese and put back in oven until melted

Poppy Seed Chicken

2010-04-27T12:50:00.001-07:00

3 cups cooked, cubed chicken
1 ½ cans cream of mushroom soup
1 cup sour cream
1 ½ sleeves Ritz crackers, crushed
1 cube butter
1 ½ tbsp. poppy seeds

*Place chicken in bottom of greased aluminum 9x13 pan. Smaller if dividing. Mix sour and sour cream. Pour over chicken. Melt butter and stir into crushed crackers. Add poppy seeds and mix together. Spread cracker mixture over chicken. Cover with foil and freeze. When ready to eat, thaw and bake at 375 for 30 minutes.

Italian Meatball Subs

2010-04-27T12:49:00.004-07:00

Meatball ingredients:
1 lb. lean ground beef
1 cup Italian bread crumbs
½ cup shredded parmesan cheese
1 tsp. dried parsley
1 garlic clove, minced
½ cup milk
1 egg

Sauce ingredients:
2 15 oz cans tomato sauce
1 29 oz can crushed Italian tomatoes
½ cup shredded parmesan cheese
2 envelopes spaghetti sauce seasoning

To Serve:
Hogi buns
Shredded mozzarella

*Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of large slow cooker. Form meatballs from the meat mixture and put them in single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours, high 4 hours. Cool. Pour into freezer bags. When ready to eat, thaw and heat in large sauce pan. Serve on buns with shredded cheese on top. You can freeze buns also, just make sure to put in a freezer bag.

Company’s Coming Chicken

2010-04-27T12:49:00.003-07:00

2 ½ cups chicken, cooked and cubed
2 cups sour cream
1 can cream of mushroom soup
1 ½ cups Monterey Jack cheese, shredded
½ cup green onions
½ cup chopped celery
1 pkg. stuffing mix, prepared

*Place chicken in aluminum 9x13 pan, smaller if dividing. Combine sour cream, soup, cheese, green onions, and celery. Spoon mixture over chicken. Prepare stuffing and sprinkle over mixture. Cover tightly with foil and freeze. When ready to eat, thaw and bake at 375 for 35 to 40 minutes.

Smothered Steak

2010-04-27T12:49:00.001-07:00

1 ½ pounds stew meat
1/3 cup flou
½ tsp. salt
¼ tsp. pepper
1 small chopped onion
3 8oz cans tomato sauce
3 tbsp. soy sauce
1 can French style green beans

*Place flour, salt, and pepper in freezer bag(s). Place meat in bag and shake to coat. Mix all remaining ingredients except green beans together and pour over meat. Freeze flat in freezer. Include the can of green beans with the meal. When ready to eat, thaw and mix the green beans in the slow cooker with other ingredients to cook. Serve over rice.

Mexican Chicken Corn Chowder

2010-04-27T12:48:00.001-07:00

1 ½ pounds boneless skinless chicken breasts
½ cup chopped onion
½ tsp. garlic powder
3 tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin (opt.)
2 cups half and half
2 cups shredded Monterey Jack Cheese
1 15 oz. can creamed corn
1 4 oz. can chopped green chilies
¼ tsp. Tabasco (opt.)

*In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for five minutes. Add remaining ingredients. Cook until cheese melts. Cool. Pour into freezer bag(s). Include a bag of tortilla chips with the meal. When ready to eat, thaw and reheat in saucepan.

Cheddar Broccoli Soup

2010-04-27T12:32:00.002-07:00

(This is a large recipe. I would split in half even for a large family.)

1 pkg. frozen broccoli
6 carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
3 cubes butter or margarine
1 ½ cups flour
10 cups water
10-12 chicken bullion cubes (to taste)
1 16 oz. container Cheez Whiz or Velveeta cheese

*Steam vegetables until almost tender. In separate bowl, microwave butter or margarine until melted. Stir in flour and mix until smooth. In large saucepan, dissolve bullion cubes in boiling water. Add a cup of bullion water to the butter and flour and whisk together. Then add to boiling water and stir. Add drained vegetables to soup. Add cheese. Stir until melted. Cool, then put in freezer bags. Lay flat in freezer. Reheat in pan when ready to eat.

Beef Stroganoff

2010-04-27T12:32:00.001-07:00

1/3 cup flour
2 cups milk
2 tsp. beef bullion granules
1-1 ½ pounds lean stew meat
½ packet dry onion soup mix
1 bay leaf
1 small can sliced mushrooms
½ cup water
2 cups sour cream
1 small pkg. egg noodles

*To make a white sauce with the first three ingredients, warm about 1 ½ cups of the milk in a saucepan. Place all the flour and beef granules in a mixing bowl and gradually whisk in the remaining milk until no lumps remain. Slowly add to warm milk in saucepan. Stirring constantly over medium heat, bring sauce to a gentle boil. Allow to boil for 1 minute, stirring constantly. Remove saucepan from heat. Add the the rest of the ingredients to the sauce except for the sour cream. Cool and place in freezer bag. Keep a pint of sour cream in refrigerator and a package of noodles for when you eat this recipe. When ready to cook, thaw and place in crockpot for 6 hours on low until meat is tender. Add sour cream just before serving. Serve over noodles.

Barbecue Chicken Sandwiches

2010-04-27T12:31:00.002-07:00

1 cup ketchup
1 cup vinegar
½ cup molasses
½ cup honey
1 tsp. liquid smoke
½ tsp. salt
¼ tsp. garlic powder
½ tsp. onion powder
½ tsp. hot sauce (Tabasco, optional)
2-3 lbs. boneless, skinless chicken breasts
Buns

*Combine all ingredients except chicken in a saucepan over high heat. Blend with a whisk until smooth. When mixture comes to a boil, add chicken. Turn the heat down and simmer for 45-60 minutes. One the chicken is tender enough to shred and the sauce is thickened, remove from heat and shred the chicken with two forks. After shredding chicken, allow to cool. Pour into a freezer bag. You can reheat in crockpot. Include a bag of buns for your sandwiches.

Ham and Swiss Casserole

2010-04-27T12:31:00.001-07:00

1 8oz. package wide egg noodles, cooked and drained, undercook if freezing
2 cups ham, cubed
2 cups Swiss cheese, shredded
1 can cream of mushroom soup
1 cup sour cream

*In 9x13 aluminum pan, or smaller if dividing layer noodles, ham and cheese; mix lightly. In separate bowl mix the soup and sour cream together. Pour soup mixture over the other ingredients in pan. Cover with foil and freeze. When ready to eat, thaw and bake at 350 for 45 minutes.

Chicken Manicotti

2010-04-27T12:30:00.000-07:00

2 tbsp. olive oil
1 tbsp. garlic powder
1 ½ pounds boneless, skinless chicken breasts
10 uncooked manicotti shells
1 jar spaghetti sauce
1 can mushrooms
2 cups shredded mozzarella cheese
2/3 cup water

*Cut chicken into 1 inch strips and brown in olive oil and garlic powder. Spread 1 cup of spaghetti sauce in aluminum 9x13 pan (smaller if dividing). Stuff chicken into uncooked manicotti shells and place on top of spaghetti sauce. Top shells with mushrooms and pour remaining sauce over the top. Sprinkle with cheese. Pour water around edges of the dish. Cover with plastic wrap, then foil. Freeze. Remove plastic wrap under foil before baking, recover with foil. Thaw and bake at 375 for 50-60 minutes or until pasta is tender.

Pasta Fagioli Soup

2010-04-27T12:28:00.004-07:00

1 lb. ground beef, browned and drained
1 small onion, chopped
1 cup grated carrots
1 cup diced celery
1 15 oz. can diced tomatoes
1 15 oz. can kidney beans, drained and rinsed
2 15 oz. cans beef broth
1 tsp. oregano
½ tsp. pepper
2 tsp. fresh parsley, chopped
½ tsp. hot sauce (Tabasco, optional)
1 jar spaghetti sauce
1 small bag shell pasta

*Place all ingredients in a large bowl and mix. (If using this recipe as a freezer meal, Don’t cook yet. Freeze in bag as is, then Thaw before cooking. ) Transfer to large saucepan and simmer 30-45 minutes until vegetables and pasta is tender.

Creamy Meatballs

2010-04-27T12:28:00.003-07:00

2 lbs. ground beef
2 tsp. salt
1 tsp. pepper
½ onion, grated
3 eggs
2 potatoes, grated
4 carrots, grated
¾ cup milk

Sauce:
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 can evaporated milk

*Combine meatball ingredients and form into balls. Place on cookie sheet and bake at 400 for 20 minutes. Mix sauce; add cooked meatballs. Freeze in bag. When ready to eat, thaw and bake in pan at 350 for 30-45 minutes or until bubbly. Serve over rice or pasta.

Cheesy Italian Chicken

2010-04-27T12:28:00.001-07:00

4-6 boneless skinless chicken breasts, cut into pieces
2 cans cream of chicken soup
¾ cup milk
¾ cup Italian bread crumbs
2 cups Monterey Jack cheese

*Mix soup, milk, bread crumbs, and cheese together. Place chicken pieces in freezer bag. Pour soup mixture over chicken in bag. When ready to eat, thaw and place in crockpot on low for six to eight hours. Stir often so cheese doesn’t stick to bottom. Serve over rice or noodles.

Lasagna

2010-04-27T12:27:00.003-07:00

Sauce:
1 ½ lbs. ground beef, browned and drained
1 ½ tsp. parsley
1 ¼ tsp. salt
3 6oz. cans tomato paste
½ tsp. garlic powder
1 tsp. basil
1 15 oz. can Italian stewed tomatoes
1 8oz. can tomato sauce

Cheese Filling:
3 cups cottage cheese
2 tsp. parsley
1 tsp. salt
2 eggs, beaten
1 cup shredded parmesan cheese
½ tsp. pepper
4 cups shredded mozzarella cheese
12 lasagna noodles, not boiled

*Combine sauce ingredients together in a large saucepan. Simmer 15 minutes. Mix together all cheese filling ingredients. Place noodles to cover bottom of 9x13 aluminum pan (smaller if dividing). Spread ½ cheese filling over noodles and sprinkle 2 cups cheese on top. Spread sauce over that and repeat layers one more time. Top with cheese. Freeze in pan with plastic wrap and foil covering. Thaw and recover with aluminum when ready to eat. Bake at 375 for 45 minutes until bubbly. Let stand 15 minutes before serving.

Taco Soup

2010-04-27T12:27:00.001-07:00

1 lb. ground beef, browned and drained
1 15 oz can stewed tomatoes
1 10 oz can tomato soup
1 10 oz can vegetable soup
1 can corn, drained
1 15 oz kidney beans, drained and rinsed
¾ cup salsa
1 cup water
2 tbsp. taco seasoning
2 tbsp. chili powder

*Mix all ingredients together. Pour into freezer bag and freeze. Have on hand a bag of tortilla chips, sour cream, and shredded cheese when serving. Thaw when ready to eat. Cook in crock pot on low 3 hours.

Meatloaf ala Rachelle

2010-04-27T12:26:00.003-07:00

2 lbs. ground beef
1 envelope beefy mushroom soup mix
¾ cup saltine crackers
2 eggs
¾ cup water
1/3 cup ketchup
¼ tsp. seasoned salt
1/8 tsp. garlic salt
¼ cup chopped green pepper (optional)
¼ cup chopped onion (optional)

*Combine all ingredients except bacon. Shape in loaf pan then transfer to plastic wrap and wrap. Freeze in bag, should make two loaves. Thaw then bake at 350 for one hour when ready to eat. Serve with vegetables and mashed potatoes if desired

Chicken Divan

2010-04-27T12:26:00.001-07:00

6 boneless skinless chicken breasts, cooked and diced
2 10 oz packages chopped broccoli
1 cup mayo
2 can cream of chicken soup
1 tsp. lemon juice
1 tsp. curry powder (optional)
1 cup shredded cheddar cheese
½ cup dry bread crumbs
2 tbsp. melted butter

*Cook broccoli slightly less than directed on package. Drain. Mix all ingredients except cheese and bread crumbs. Freeze in disposable aluminum pan(s) and cover with foil. Freeze in smaller baggies cheese and bread crumbs. When ready to eat, thaw, sprinkle with cheese, mix bread crumbs and butter, sprinkle on top. Bake 350 for 25 minutes. Serve over rice.

Chicken Cordon Bleu

2010-04-27T12:25:00.003-07:00

6 chicken breasts
6 slices provolone cheese
12 slices deli ham
½ cup butter or margarine, melted
2/3 cup Italian bread crumbs
½ cup parmesan cheese

*Pound chicken breasts until they are ½ inch thick. In a medium sized bowl, mix bread crumbs and parmesan cheese. Put 2 slices of ham on chicken. Roll up a slice of cheese and place in center or meat. Roll up meat and secure with a toothpick. Dip in melted butter and then in bread crumb mixture. You can wrap in plastic wrap individually then put in freezer bag. Take out as many as you want when you’re ready to eat. Thaw, unwrap and place seam size down on cookie sheet. Cover with foil and bake at 350 for 30 minutes or until chicken is no longer pink.

Shredded Beef French Dip Sandwiches

2010-04-27T12:25:00.001-07:00

1 rump roast
2 envelopes au jus mix
1 pkg. rolls (6-8 deli rolls)

*Place roast beef in slow cooker and cook on medium for 3-6 hours until easily shredded. Halfway through cooking, take out roast, cut off fat, and drain juice. Place back in slow cooker. Prepare au jus according to directions and pour over roast. Cook for remaining time until it shreds. Place cooled meat and au jus in freezer bag(s). Include bag of rolls with this meal. When ready to eat, thaw, warm and serve.