Saturday, March 31, 2012

Mattie's Orange Cinnamon Poppyseed Cake

I knew when I saw this recipe come through on the recipe list I am on, that I would make it. I love all of Sue's recipes and this one did NOT disappoint! Try this one, it is so good!

Mattie's Orange Cinnamon Poppyseed Cake
Sue Klapper from TNT Recipes
1/4 c. granulated sugar
1 tbsp packed light brown sugar
4 tsp ground cinnamon
1 tbsp poppyseeds
***CAKE***
1 pkg. yellow cake mix -- (18.25 oz.)
1 pkg. vanilla instant pudding mix -- (3.4 oz.)
1 c. orange juice
1/2 c. vegetable oil
4 large eggs

Grease and flour a 10-inch tube pan or bundt pan(Beth used a bundt)

Filling: Combine sugars, cinnamon and poppyseeds in small bowl.

Combine cake mix, pudding mix, orange juice, oil and eggs in large bowl with mixer at low speed for one minute. Increase speed to medium and beat two minutes more. Pour half of batter into prepared pan.

Scatter half of filling over batter and swirl. Pour remaining batter evenly over top. Pour the remaining half of filling over top and again swirl.

Bake 35-38 minutes at 350. Remove to rack to cool for 20 minutes. Invert cake to rack to cool completely for 30 minutes. Store at room temperature.

Friday, March 30, 2012

Raspberry Cream Cheese Muffins

These were very good and tasty. I made them to take to my Ladies Bible Study and everyone who had one liked them.

Raspberry Cream Cheese Muffins
Taste of home

1 {3oz.} package cream cheese, softened
1/4 c. powdered sugar
2 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/4 c. milk
1/2 c. brown sugar
1/3 c. butter, melted
1 tsp. lemon peel
1/4 tsp. almond extract
1/4 c. raspberry jam

In a small bowl, beat the cream cheese and powdered sugar and set aside. In a large bowl, combine the flour, baking powder, and salt. In a small bowl, whisk the egg, milk, brown sugar, lemon peel and extract together. Pour wet into dry and mix just until moistened.

Spoon half of the batter into greased muffin tins. Top with 1 tsp. cream cheese mixture and 1 tsp. jam. Top with the rest of the batter and bake at 350 for 18-20 minutes until done.

Thursday, March 29, 2012

Country Style Skillet Apples

This recipe came from my mom. I made this and used many more apples than the recipe called for since mine were small. We all loved this recipe--another one I made when company was here! Will make this again and again.
COUNTRY STYLE SKILLET APPLES
1/3 CUP BUTTER
½ CUP SUGAR
½ t. CINNAMON
2 T. CORNSTARCH
1 CUP WATER
4 APPLES, CORED, PEELED AND DICED ( I used more since my apples were small-6-8 med)

Melt butter in a skillet over medium heat. Stir in sugar, cinnamon and cornstarch. Mix well and stir in water. Add apple slices. Cover over medium heat, stirring occasionally until tender about 10 minutes. Makes 4 to 6 servings.

Wednesday, March 28, 2012

Ranch Potatoes

These were easy to put together and tasted great. Made them for company and they all liked this!
7 medium potatoes. cubed (I peeled them, too)
1/4 c. butter, cubed

Put potatoes in a greased 9 x 13 in. pan. Dot with the butter and bake at 350 until tender, about an hour.

1 c. sour cream
1 envelope dry ranch mix (I used less)

Mix and spread over potatoes. Top with 1 c. shredded cheddar cheese. Bake uncovered 5-10 minutes until warmed and cheese is melted.

Tuesday, March 27, 2012

Frosted Banana Bars

My sister, Karen, had made these when I was back in Wisconsin in Jan. My dad could not stay out of them, so I knew I would have to make these for my family back here. I made them for treats to take to Financial Peace University. They were very well received. I LOVE that this recipe makes a whole jelly roll pan and feeds many!  I used the frosting recipe below, rather than from a can.
Frosted Banana Bar
Allrecipes.com
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting*****

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.  In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

Cream Cheese Frosting
1 package cream cheese
1/2 cup butter, softened
2 tsp vanilla
4 cups powdered sugar


Monday, March 26, 2012

Lemon Tunnel of Love Tea Cake

This was the other dessert I took to church. I am glad I took the picture before we left, since NONE came home with me! It was a moist cake with the 'tunnel' in it.

Lemon Tunnel of Love Tea Cake

thewednesdaybaker.blogspot.com

Using a small bowl combine these ingredients together and mix and set aside. This is the tunnel of love for your cake.

6 ounces of softened regular cream cheese (not reduced-fat or whipped)
1/4 cup sugar
1/2 tsp vanilla extract
1 egg

In a large bowl add:
1 1/3 cups sugar
2 1/4 cup of all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
Using your whisk mix all these dry ingredients together
Add:
1/2 cup of canola vegetable oil
1 TBSP of lemon zest ( about 2 small lemons)
1/4 cup of buttermilk
Mix this together then slowly add
1 cup of buttermilk mixing by hand and mix just enough to combine the ingredients together.

Prepare your bundt pan with grease and flour lightly. Set this aside. Preheat oven to 350 degrees.

Pour about 1/3 to 1/2 of the batter into the prepare bundt pan. Spread to make a little tunnel in the batter if possible. Spoon in the cream cheese mixture and try to keep this in the center of the cake. Then carefully spoon on the remaining batter and spread to the edges of the pan covering the cream cheese mixture. Bake in the middle of the oven for about 50-55 minutes. Until the top is golden brown and slightly firm to the touch. If you check with the toothpick or cake tester, there should be nly traces of cream cheese and no loose batter. Let cool in the cake pan for 15-20 minutes then invert to your cake platter. Allow to cool completely.

Icing:
In a small bowl add 1 cup of confectioner's sugar and about 2 TBSP of lemon juice. Mix and spoon over the top allowing to drizzle down the sides of the cake. Make the icing to the considency that you want. I sprinkled the top with more zest from the lemon.


Sunday, March 25, 2012

Peanut Butter and Banana Pound Cake with Nutella Glaze

I made this to take as a treat for Sunday School. I had it all made and in the pan when I realized I hadn't put the bananas in....so, this cake was 'well swirled" after adding the bananas. It is a dense, but moist cake.

Peanut Butter and Banana Pound Cake with Nutella Glaze
http://bunsinmyoven.com

1 1/2 cups (3 sticks) butter, room temperature
1 cup smooth peanut butter, divided
2 3/4 cups sugar
5 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
2 large bananas, mashed
1 cup Nutella, divided
2 tablespoons milk or water (optional)


1.    Preheat the oven to 325 degrees. Grease and flour a bundt pan.
2.     In the bowl of your stand mixer, cream the butter and 3/4 cup of the peanut butter until smooth. Beat in the sugar, mixing until light and airy, around 5 minutes. Add the eggs, one at a time, mixing well between each addition. Stir in the vanilla.
3.     Add the flour and salt to the mixer, all at once, and mix just until incorporated. Mix in the mashed banana on low.
4.     Pour batter into the prepared bundt pan. Drop heaping spoonfuls of Nutella over the top of the batter, about 1/2 a cup. Using a butter knife, swirl the Nutella all throughout the cake to get a marbled look.
5.     Bake the cake for 60 - 75 minutes or until the cake is golden brown and a tester comes out clean.
6.     Allow cake to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
7.     Heat remaining Nutella and peanut butter in the microwave in 10 second intervals to soften it up enough to drizzle. If desired, mix in a little milk or water to thin the glaze out.
8.     Drizzle on top of the bundt cake.


Saturday, March 24, 2012

Crustless Broccoli Cheddar Quiche

This was a very yummy dish. I made it in a pie plate since I don't have any ramekins. I will definitely make this again.
Crustless Broccoli Cheddar Quiche
http://www.marthastewart.com

Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)

1.      Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

2.      In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

3.      Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.  Serve with a salad or crusty bread.

Friday, March 23, 2012

Crockpot Chicken and Noodles

This recipe is from my mom. I don't know where she got it, but we have been making it forever.....one of the ingredients is OLEO. My girls don't know what that is! :-)My dad always liked this over mashed potatoes, so that is how I normally serve this. It gets thick enough after adding the noodles, to serve it on a plate.
Crockpot Chicken and Noodles


4 boneless chicken breasts(cut up)  I USE THREE
2 cans cream of chicken soup
16 oz package Reames frozen noodles
3 cans chicken broth( or 3 cups of water and 3 bouillon cubes)
1 half stick of butter or oleo


Melt butter, add broth and soup.  Stir and place chicken in.  Cook all day on low setting.  Mix noodles in about 45 minutes-to 1 hour  before serving.  This makes a bunch so you can eat some and freeze the rest for another meal.  (note from Mom--I have never melted the butter

Thursday, March 22, 2012

BLT Pizza

I know....BLT Pizza???? Don't knock it until you try it. It is THE best pizza ever! I found this recipe while visiting my friend Naomi Colon. She had just gotten an Amish cookbook, so I 'read' it front to back! I have been making this pizza for about 7 years or so. Love it with fresh garden tomatoes, but any will do.
BLT Pizza
Cooking with the Horse and Buggy People II

pizza crust
pizza sauce
mayonnaise
fried crumbled bacon
mozzarella cheese
lettuce
tomato

Prepare pizza crust and put into a pan.  Put pizza sauce on top.  Sprinkle with mozzarella cheese and plenty of fried crumbled bacon.  Bake at 425 for 10-12 minutes, or until done.  Immediately after removing from oven, spread with mayonnaise.  Top with shredded lettuce and diced tomatoes.

Wednesday, March 21, 2012

Great Harvest Cinnaburst Copycat Bread

When we lived in Wisconsin, I developed a love affair with the Great Harvest Bread company. They gave out free 'tastes' that tricked me into buying many loaves! I came across this recipe and knew I would be trying it. It is wonderful warm out of the oven, or toasted or just room temperature. It does freeze well, too!
Great Harvest Cinnaburst Copycat Bread
http://raegunwear.blogspot.com
1 cup warm water
1 cup warm milk

1/3 cup sugar
2 1/4 teaspoon yeast (1 pack)

1/3 cup oil (I used veggie oil)
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all purpose flour

1 cup cinnamon chips

In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes.

Add in oil and egg.  Slowly add 2 cups flour, mix and then add salt.

Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle.

Let rise in mixing bowl for about 30 minutes.

Form into loaf (or whatever shape you want). (Beth did 2 loaf pans)

Let rise and additional 30 minutes.

Bake at 350 degrees for 30-45 minutes.

Makes 2 loaves


Tuesday, March 20, 2012

Chicago Style Italian Beef Pizza

I had some Italian beef that I needed to use up and had pizza dough in the freezer. This is the recipe we came up with. My family liked it. Add more toppings--hot peppers or mushrooms---if that is what your family likes!
Chicago Style Italian Beef Pizza

1 pizza crust
pizza sauce
mozzarella cheese
Italian beef
peppers
onions

Roll out pizza crust.  Sprinkle cheese over top crust.  Add your toppings(my Italian beef had peppers cooked with it) and finish off with the sauce.  Bake at 475 for 12-15 minutes.

Monday, March 19, 2012

Creamy Raspberry Dessert

As you can see from the picture, we made this with Cherry Pie Filling this time since it was what we had on hand. We first made this in May of 2005 with Raspberry Pie Filling. We liked it both ways!

Creamy Raspberry Dessert

Pillsbury's Desserts
 
1 1/2 cups crushed pretzels
1/4 cup granulated sugar
1/2 cup butter, melted
1 (12 ounce) can sweetened condensed milk
1/2 cup water
1 small box instant vanilla pudding mix
1 3/4 cups frozen whipped topping, thawed
1 (21 ounce) can raspberry pie filling

Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13 x 9-inch pan and set aside.

Combine sweetened condensed milk and water in a large bowl. Stir in pudding mix and beat for 2 minutes with wire whisk or egg beater. Refrigerate pudding for 10 minutes to set slightly.

Fold in whipped topping and carefully spread on pretzel crust. Refrigerate until firm, about 1 to 2 hours.

Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator.

16 servings

Sunday, March 18, 2012

Honey Butter Corn Bread

This was an easy cornbread to put together. With the honey butter poured over the top, you really don't need any added butter.
Honey Butter Corn Bread
Real Simple Magazine
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour, spooned and leveled
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups whole milk
4 large eggs
3/4 cup honey

1. Heat oven to 425° F. Butter a 9-by-13-inch baking pan.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the honey, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not over mix).

3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

4. Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of honey After removing the corn bread from oven, brush with the honey butter mixture. Cool completely in the pan, then cut into pieces.

Saturday, March 17, 2012

Apple Raisin Cobblestone Muffins

I saw this the day it was posted on Sugary Sweets blog and made them THAT day! I got 12 jumbo muffins and 24 regular sized muffins, so this makes A LOT! They freeze well, though, so you can have some now and some when company comes! They are supposed to be a Panera copycat recipe, but I haven't tried the Panera ones.  Everyone LOVED these. 
Apple Raisin Cobblestone Muffins
http://www.shugarysweets.com

For the Dough:
4 eggs
1 cup granulated sugar
1 tsp kosher salt
2 cup skim milk, warmed
4 oz butter, melted(1 stick)
7 cup flour, divided
2 pkg (0.25oz each) quick rise yeast(4 1/2 tsp)

For the Coating:
3/4 cup butter, melted
1 cup brown sugar
1 cup granulated sugar
1/4 cup cinnamon

For the Filling:
2 apples, cored and diced (I leave skin on)
1/2 cup raisins
1/2 cup golden raisins

For the Icing:
1 cup powdered sugar
2 Tbsp milk

In large mixing bowl, mix together yeast with warmed milk. Add in the eggs, sugar and salt. Continue to mix in the melted butter and 3 cups flour. Add remaining flour until combined, trying not to over mix.

Turn dough out into a greased bowl, cover and let rise until doubled in size.

Line large muffin cups with liners or parchment paper. Put melted butter in one bowl, and combine brown sugar, sugar and cinnamon in a separate bowl. Pinch off 2 Tbsp sized balls of dough, roll into a ball. Drop dough into melted butter, then into cinnamon sugar mixture. Place in bottom of muffin cup. Repeat until you have 3 balls in bottom of each cup.(make smaller dough balls for the regular size muffins)

In small bowl, mix together raisins with apples. Place a tablespoon of filling onto dough balls. Repeat making dough balls by adding 4 balls to the top of each muffin. Again, sprinkle with 1 Tbsp of raisin/apple filling. When all muffins are ready, bake in a 350 degree oven for about 25 minutes.

Remove and allow to cool. In small bowl, whisk together powdered sugar and milk. Drizzle over muffins and enjoy!


Friday, March 16, 2012

Double Decker Peanut Butter Fudge

This recipe takes a bit of time to make--mixing in two bowls, but let me tell you it is SO worth it! Peanut butter and chocolate together is always a winning combination!

Double Decker Peanut Butter Fudge
http://www.thekitchenarian.com/

2 cups Reese’s peanut butter chips, divided
¼ cup butter, melted
½ cup cocoa
1 teaspoon vanilla
4 ½ cups sugar
1 7-ounce jar of marshmallow creme
1 12-ounce can of evaporated milk
¼ cup butter

Line a 13×9 pan with aluminum foil; set aside. Place 1 cup peanut butter chips in a medium bowl and set aside. In the second bowl, blend ¼ cup melted butter, cocoa and vanilla until smooth. Then add 1 cup peanut butter chips.

In a heavy 4-qt saucepan, combine the sugar, marshmallow creme, evaporated milk, and ¼ cup butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for five minutes. Remove from heat. Immediately add half of boiling mixture to the bowl with the peanut butter chips and then pour the remainder into the cocoa mixture. Stir to blend. If you have two people, it’s great to be able to stir both bowls at the same time. If not, beat the peanut butter mixture first until the chips are completely melted. Spread into the pan. Beat the cocoa mixture until the chips are melted and the mixture begins to cool and thicken. This takes just a few minutes. Spread evenly over top of peanut butter layer.

Cool completely and lift from the pan by the aluminum foil. Peel off the aluminum foil and cut into squares. Store in an airtight container. Makes 4 pounds of fudge.


Thursday, March 15, 2012

Chocolate Fondue

This was dessert for Kathleen's Bible Study group when they met here. It was very easy to put together and tasted great. We made it and served it in a 1.5 qt crockpot on the warm setting.

Chocolate Fondue
EAGLE BRAND®
1 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14 ounce) can EAGLE BRAND milk
2 T water
1 t vanilla


1.
In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
2.
Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

Wednesday, March 14, 2012

Paula's Bread Sticks

Kathleen and I made these for her Bible Study group at the beginning of February. We patted the dough into a jelly roll pan and took a pizza cutter and cut them into 8 pieces and then cut them in half before baking. They were tasty and quick to make. We sprinkled them with garlic powder and Italian seasoning.

Paula's Bread Sticks


1 1/3 cups warm water
3 tablespoons butter, softened(add 1 more T)
4 cups bread flour
2 teaspoons salt
1/4 cup white sugar
1/4 cup sesame seeds( can leave out)
2 tablespoons dry milk powder
2 1/2 teaspoons active dry yeast

1.     Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Spray two baking sheets with cooking spray.

2.     Preheat oven to 375 degrees F (190 degrees C). When dough cycle is complete, remove dough to a lightly oiled surface. Divide dough up into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1 inch apart on the prepared pans.

3.     Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool.

****  roll out into a rectangle and cut into 18 strips with pizza cutter.
Can sprinkle tops with garlic powder before baking or brush with butter and cinnamon sugar

Tuesday, March 13, 2012

Edamame Hummus

Edamame and hummus together....yes, please! We have come to love both of these food groups, so we knew this would be the hit it was!
Edamame Hummus

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini  ****We used 2 T sesame oil instead
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Monday, March 12, 2012

Rocky Road Crock Pot Cake

This was the 'finale' at our Super Bowl Party. It was the BOMB! It was easy to put together, smelled wonderful while cooking and tasted great! I will be making this again for sure!

Rocky Road Crock Pot Cake
http://blessthisfood.blogspot.com

1 (18.25-oz.) package  chocolate cake mix
1 (3.9-oz.) package vanilla instant pudding mix

3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3.4-oz.) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)


1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer  2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy non aluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Mix the
cook-and-serve pudding mix  and  hot milk and pour over the batter. Cover and cook on LOW 3 1/2 hours.
4. (optional if using pecans) Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

Sunday, March 11, 2012

Loaded Potato Bites

These were quite the hit at our Super Bowl party! We all loved them and thought they would be great with sweet potatoes with marshmallows and brown sugar topping. Can't wait to try more variations!

·        Loaded Potato Bites
Zakons—taste of home bb

2 russet baking potatoes, sliced about 1/4 to 1/2" thick ... (slice the pieces evenly)
olive oil....enough for drizzling potato rounds
salt & pepper, to taste
4 strips of bacon, cooked and crumbled
·     shredded cheddar cheese
chopped green onions
sour cream

Preheat oven to 375.

Scrub potatoes and slice 1/4" to 1/2" thick
Place on a non stick foil lined cookie sheet and drizzle with olive oil, toss to coat.
Season with salt & pepper

Place in a single layer and bake 30 to 40 minutes, turning once.

Remove from oven, top with cheese and bacon, return to oven and continue baking until cheese is melted.

Remove from oven and top with green onions and sour cream.

Other topping ideas

frozen chopped broccoli w/cheese and bacon
frozen chopped spinach w/ diced tomato and bacon
chili w/ onions and sour cream
sprinkled the rounds with a little taco seasoning
before baking and topped with some taco blend cheese black olives and sour cream



Saturday, March 10, 2012

Roasted Bacon Pecans

Kathleen made these and took them to Jenna at college. Both girls LOVE bacon and these were a perfect snack. Try them soon!
Roasted Bacon Pecans
http://www.food.com
2 cups pecan halves
2 tablespoons butter , melted
6 slices bacon , chopped 1/2 inch pieces
2 tablespoons sugar
½ teaspoon salt

Stir together first 3 ingredients; spread in a 15X10-inch jelly roll pan.
Bake at 350°F stirring occasionally, 25 minutes or until pecans are toasted and bacon is done.
If nuts are browning faster than bacon, turn oven down 25*.
Sprinkle with sugar and salt; stir to coat.
Cool pecans, and store in refrigerator.

Friday, March 9, 2012

Jalapeno Corn Dip

This is another tasty recipe we tried for the Super Bowl. You can make this as spicy as you would like. We made it medium since I wasn't sure if some would like it too hot.

Jalapeno Corn Dip
http://tastykitchen.com

½ cups Sour Cream
½ cups Mayonnaise (the Real Stuff)
½ cups Salsa
¼ teaspoons Black Pepper
½ teaspoons Garlic Powder
2 cups Shredded Sharp Cheddar Cheese
1 can (14.5 Oz. Size) Sweet Kernel Corn, Drained
2 whole Jalapenos Seeded And Chopped(we used 1 1/2)
Tortilla Chips

Mix everything and refrigerate for several hours to let flavors combine.  Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa!

Serve with tortilla chips.


Thursday, March 8, 2012

Caramelized Chicken Wings

This recipe ran a close second to the Bacon Cheese Burger Dip at the Super Bowl Party this year. These were perfectly done and did caramelize by cooking them first without the sauce. Try this at your next party---or for dinner tonight....they are THAT good!

Caramelized Chicken Wings

3 lbs chicken wings
2 tablespoons olive oil
½ cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375°F.  Place chicken in a 9x13-inch baking dish.

Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.

Bake at 375°F (190°C) for one hour or until sauce is caramelized.

****This is good. I cooked the wings for 15 minutes without the sauce, drained the pan, then added the sauce over the chicken (well coated). It took another 45 minutes for caramelize, while turning the chicken over/basting every 15 minutes. PERFECT


Wednesday, March 7, 2012

"Leftover" Tortilla Soup

This is another recipe Kathleen made for her dad while I was in Wisconsin. She used leftover chicken to make this! It was very easy to put together and tasted great.

"Leftover"Tortilla Soup

http://www.leftoverchicken.co From Anne K in Texas

2 T. Vegetable oil
1 large onion, chopped
2 c. shredded leftover chicken (may use turkey, especially after Thanksgiving)
1.25 oz. package taco seasoning mix
4 15oz cans chicken broth
1 can Rotel tomatoes
Toppings: Shredded Monterey Jack cheese, chopped cilantro leaves, tortilla chips, lime wedges.

Saute onion in oil until soft. Add remaining ingredients. Stir well and simmer for at least 10 minutes. Garnish and serve.

Tuesday, March 6, 2012

Spinach Artichoke Stromboli

I saw Rachael Ray make this on her talk show the week of the Super Bowl. I knew I had to make it for the game. It turned out great. I think a pizza sauce or alfredo sauce would be good to dip this in--next time I will try that!

Spinach Artichoke Stromboli
Rachaelrayshow.com
2 eggs, divided
1/2 cup fresh ricotta
About 1/2 teaspoon grated nutmeg
Zest of 1 lemon
Salt and pepper
2 cloves garlic, grated
1 10-ounce box frozen spinach, defrosted
1 14-ounce jar artichoke hearts, chopped
1/2 cup Parmigiano-Reggiano
1 pizza dough
1 package, about 2 cups, shredded provolone
Sesame seeds, for sprinkling
Garlic flakes, for sprinkling
Onion flakes, for sprinkling

Preheat oven to 400ºF

Beat 1 egg in a large bowl with the ricotta, nutmeg, lemon zest, salt and pepper. Mix in garlic, spinach, artichoke hearts and Parmigiano-Reggiano.
In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside.

On a floured surface, roll out pizza dough into a rectangle about 9 ½”X 13”. Spread filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with provolone.

Roll the stromboli, starting at one of the long sides, tucking in both ends firmly, and turn over about 4 times until you are left with just the one edge. Brush the edge with egg and gently press to seal. Turn the stromboli over so the seam is facing down on the sheet tray and lightly brush egg wash over the top of the stromboli, covering the entire surface. Sprinkle with sesame seeds, garlic flakes and onion flakes. Cut slits about 1 1/2 inches apart down the top of the stromboli, so the steam can escape while baking. Bake until golden brown, about 35- 40 minutes.