Roast My Pig

Can-Do Cookies

2011-05-09T20:21:00.000-07:00

My family has been making these as long as I can remember. I like this bar cookie because it is super easy and soft. -Marian Adamson

2 eggs

1/3 c shortening

2 teas. vanilla

1 c margarine

1 1/2 c sugar

2 teas. baking powder

1/2 teas. salt

3 1/2 c flour

12 oz chocolate chips (or any time of chip or chocolate you have around)

Cream together the eggs, shortening, vanilla, margarine, and sugar. Mix in the baking powder and salt. Add the flour. Stir in the chocolate chips. Press into a pan and bake at 350 degrees. It takes about 15-20 minutes for a shallow baking pan and about 25-35 minutes for a 9x13. Cookies should be firm, but not very brown or they will be dry.

Midnight Bonbons

2011-05-01T05:43:00.001-07:00

This arouse from a desire to make something chocolatey that didn't require grains or baking during that (sometimes rare!) quiet time of night when only Mom and Dad were awake. It also had to be quick and easy, as who wants to wait and then have tons of dishes to clean up in the middle of the night? Sorry, there are really no measurements, so you can all hate me for that. ;) We made it a second time, to let Hannah join in on the fun, and it worked then too, so hopefully it'll work for all of you!

Pull out a small saucepan and pour in some chocolate chips (oh, about 1/2c) and some creamy peanut butter (oh, about 1/4-1/3c). Melt together on med-low, stirring frequently. While you're waiting for the chocolate and pb to melt, pour a bit of powdered sugar into a bowl. (You can also try chocolate sprinkles or toasted honey wheat germ, which I really liked....it was a random clearance find.) Once the choc-pb mix is blended, stir in a small amount of cold milk (oh, maybe 1-2 TBSPs). This should actually make the mix thicken up* to about the consistency of playdough. Let it cool briefly, if needed. Then take small bits and roll into balls and then roll in the coating of choice. (I found the powdered sugar needed to be coated again after sitting for a moment.) Arrange nicely on a plate, get comfy on the couch, and enjoy!

*If it doesn't thicken, chill in the fridge. Pull out half the mix and continue following the directions, and then pop them back into the fridge when done and pull out the other half to work with. Serve chilled.

Cucumber Punch

2011-04-29T06:33:00.000-07:00

From: Taunja Ruch
Delish Dish

Use this whenever you need a light and refreshing alternative to lemonade.

2 L Lemon-lime soda (Sierra Mist, 7up, Sprite)
1 can frozen limeade
1 cucumber

Mix Limeade and soda. Chop the cucumber into rounds. Drop into the limeade/soda mixture. Refrigerate for an hour (if you have time). Serve.

People will look at this oddly at first, and then make sure you have extra fixings on hand, because it will go quickly!

It also goes well with Cafe Rio. . ..

Baked Chicken Taquitos

2011-04-27T10:17:00.000-07:00

adapted from Our Best Bites

From: Emily Garner

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 c. green salsa
1 T. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 T. chopped cilantro
2 T. sliced green onion
2 c. shredded, cooked chicken
1 c. grated Monterrey jack cheese (use pepper jack if you like a little heat)

small yellow or white corn tortillas
kosher salt (do not skip this ingredient!)
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Add cilantro and green onions and mix. Add chicken, cheese and combine well.

Working a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 40 seconds, until tortillas are soft and pliable and won't crack when rolling. Place 2-3 T. of the mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet. When ready to bake, spray the tops lightly with cooking spray and lightly sprinkle with some kosher salt on top.

Bake for 15-20 minutes or until crisp and the ends start to turn golden brown. Dip in sour cream, salsa, guacamole or whatever you like!

Creamy French Onion Meatballs

2011-04-27T10:10:00.000-07:00

From: Emily Garner

About 40 frozen, cooked meatballs (I buy these from Sam's Club)
1 can condensed French onion soup
1 can condensed cream of celery soup
1/2 tsp. black pepper
1 c. sour cream
rice or noodles

Place meatballs into a 4-6 qt. slow cooker prepared with nonstick cooking spray. Combine soups and pepper and pour over meatballs. Cover and cook on low for 4-5 hours. Stir in sour cream. Cover and cook for an additional 30 minutes, stirring occasionally. Serve over rice, wild rice or noodles.

Peanut Butter Pretzel and Toffee Bonbons

2011-04-21T18:17:00.000-07:00

Added by Ani Brown
from melskitchencafe.com

(I'm not always a peanut butter fan, but wow, these are addicting, amazing, and totally easy! Yum!)

*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.

*Makes about 10-12 dozen bonbons

8 tablespoons butter, softened to warm room temperature

2 cups powdered sugar

2 cups peanut butter

1 cup toffee bits

2 cups chopped/crushed pretzel sticks

1 pound chocolate (semisweet, milk, bittersweet)

2 tablespoons shortening or butter

Toffee, chopped nuts, chocolate jimmies for garnish

In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.

Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn't have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.

Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).

One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.

Refrigerate the bonbons until ready to serve.

Turkey Club Pizza (to die for)

2011-04-21T17:29:00.000-07:00

by Natalie Pelfrey

1 tube of ready made pizza crust (or you can make your own if you are a stud)
sesame seeds (sprinkled on crust)

Bake the crust at 425 for around 5 minutes or until it little golden brown. Take it out and let it cool for awhile.

Then spread mayo all over the crust and top with:
Monterey Jack cheese
basil (fresh or dried)
thinly sliced deli turkey
real bacon, crumbled
thinly sliced tomatoes
swiss cheese

Throw it back in the oven for 7-9 minutes or until crust is light brown and cheese is melted.
One of my favorite recipes!

Cashew-Chicken Rotini Salad

2011-04-21T17:24:00.000-07:00

by Natalie Pelfrey

1 pkg rotini or spiral pasta
4 cups cubed, cooked chicken
1 20 oz can pineapple tidbits, drained
1.5 c sliced celery
3/4 c sliced green onions
1 c green grapes
1 c red grapes
1 pkg dried cranberries
1 c ranch dressing
3/4 c mayo
2 c salted cashews

Combine everything together. Whisk ranch and mayo. Toss to coat, refrigerate. Put in cashews just before serving. CHOW DOWN. Yummy!

Creamy Chicken and Black Beans

2011-04-21T06:18:00.000-07:00

from: Tara Flake

Original Recipe: Crock Pot Chicken W/ Black Beans and Cream Cheese...yum!

Ingredients:
4 -5 boneless chicken breasts (I've also used less)
1 (15 1/2 ounce) can black beans (drained, but not rinsed)
1 (15 ounce) can corn (drained, or an equal amount of frozen corn)
1 (15 ounce) jar salsa, your favorite kind
1 TBSP minced garlic (or less, we LOVE garlic)
a few good shakes of cumin and ground red pepper or chili powder (for heat)
1 (8 ounce) package cream cheese
cliantro for garnish

Directions:

1. Place 2-4 frozen, yes, frozen, boneless chicken breasts into a crock pot.
2. Add beans, salsa, corn and spices.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese, cut up (just throw it on top!) and let sit for about 1/2 hour.
5. Stir in the now-melted cream cheese and shred or cut the chicken and serve over rice or egg noodles. Sprinkle with cilantro if you like it.

Baked Dijon Salmon

2011-04-21T06:14:00.000-07:00

from: Tara Flake

Original Recipe: Baked Dijon Salmon

Ingredients
1/4 cup butter, melted
3 tablespoons Dijon mustard, or regular mustard with a dash of horseradish if you have it
1 1/2 tablespoons honey
1/4 cup dry bread crumbs or cracker crumbs
1/4 cup finely chopped pecans (optional or use another nut)
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon, or just one or two big fillets
salt and pepper to taste
lemon for garnish

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3.Brush each salmon fillet with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4.Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Sweet & Spicy Baby Back Ribs (in the oven!)

2011-04-21T05:58:00.000-07:00

from: Tara Flake

Original recipe: Beth's Melt in Your Mouth Barbecue Ribs

Ingredients:
4 lbs pork back or pork baby back ribs
3/4 cup light brown sugar
1 tablespoon liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
Your favorite barbecue sauce (mine is Sweet Baby Rays - any of the sweet and spicy varieties)

Directions:
1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs. You can do this by working a spoon or the tips of kitchen sheers into the bottom center of the membrane, work it back and forth to form a "pocket" then slide your thumbs in and work the membrane off from the center outward to the ends. Every once in a while I'll get a rack that doesn't cooperate and I just leave the membrane.
3. Brush the rack with the liquid smoke. (I just use my hands!)
4. Mix dry ingredients and apply rub to ribs on all sides.
5. Lay ribs on a baking pan on top of two layers of foil (side by side and crimped together to make one wide piece that hangs over the sides of the pan), shiny side out and meaty side down. You can also cut the rack into portions and it will cook a little more evenly.
6. Lay two sheets of foil (crimped together to make one wide sheet again) on top of ribs and roll and crimp edges to the bottom layer tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2 1/2 to 3 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven and either brush with your favorite sauce or dip it on your plate. Alternately, you can brush the sauce on the meaty side and then place under the broiler for 1-2 minutes until the sauce gets bubbly and sticky on the ribs. This is nice, but usually sets my smoke alarm off so we just dip it :)

*note* It helps to spray BOTH the pan and foil for easy clean up... this is super messy with the cooked sugar and meat juices!

Braised Chicken Thighs

2011-04-21T05:44:00.000-07:00

from: Tara Flake

Original Recipe: Emeril's Braised Chicken Thighs
This is time consuming, (simmers for almost an hour) but very easy. Just plan ahead!

Ingredients
4-6 chicken thighs (about 2 pounds), trimmed of any skin or fat. (Either boneless or bone-in is fine)
1-2 tablespoons Emeril's Original Essence or Creole Seasoning (you can buy Emeril's Original Essence or make your own; I make this dinner a lot so I make my own)
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons butter (or dairy-free margarine for lucky girls like me)
2 cups thinly sliced yellow or white onions
1 tablespoon minced garlic
a few dashes of dried thyme
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Cooked white rice or mashed potatoes, for serving

Cooking Directions
Season the chicken all over with the Essence. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.

Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or sauté pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken in the pan. Brown for 2 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme and the black pepper. Cook, stirring as needed, until the onions are translucent, about 3 minutes. Sprinkle 1 tablespoon flour over the onions and cook for 2 minutes longer. Then whisk in the chicken stock and increase the heat to high. Return the chicken to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.

Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken over. Cover the pan, and simmer for 20 minutes longer.

Stir the bottom of the pan a final time, turn chicken over and re-cover, and simmer for 20 more minutes. Add the parsley to the sauce, stir to combine, and then serve the chicken over rice or mashed potatoes with the sauce on top. If the sauce is a little thin, continue to simmer and add a little cornstarch/flour and water slurry to thicken.

Mango Coconut Curry

2011-04-21T05:11:00.000-07:00

from: Tara Flake

Original Recipe: Spicy Indian Chicken and Mango Curry

2 large or 3 medium mangoes, peeled and diced, divided
1 (10 ounce) can coconut milk
1 TBSP curry powder
3/4 tsp salt
14 ounces skinless, boneless chicken thighs, cut into bite size pieces (we like dark meat, but white meat would work too!)
4 green onions, sliced
1 large zucchini, diced
1 TBSP minced garlic
olive oil
ground ginger
ground red pepper
more curry powder

Directions
1. Place half of the mango slices into a blender with the coconut milk, 3/4 tsp salt and 1 TBSP curry powder. Also, squeeze the mango pits between your hands over the blender to get every last drop if mango pulp and juice. Messy but worth it! Blend until smooth and set aside.
2. Heat a little olive oil in a large pot over medium-high heat. Sprinkle the chicken pieces with curry powder, ground red pepper (to your spicy-tolerance level), and a little ginger. Add the chicken, garlic and green onion to the oil; cook until the chicken is almost done, about 5 minutes.
3. Add diced zucchini and saute until chicken is done and zucchini is starting to soften.
4. Pour in the mango puree and add the remaining diced mango add and cook until heated through. Sprinkle a little ground ginger in and stir. This is where I take some out for the kids, then go on and add more curry powder, salt and red pepper until it's spicy/flavorful enough for the adults. Every curry powder is different, and some already come spicy. With some brands, I don't have to add much while other brands require a few more teaspoons. Just experiment and taste as you go!
5. Serve over basmati or jasmine rice to be authentic, or plain old white or brown rice if you aren't trying to impress anyone :)
*note* Try other diced veggies - white onions, bell peppers, squash... garnish with thinly sliced cucumbers...lots of possibilities!

Oreo Surprise Cupcakes

2010-05-05T11:28:00.000-07:00

from kraft foods, brought to you by Marian Adamson

1 pkg (2-layer size) chocolate cake mix
water, oil, and eggs as called for on the cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 Tbsp sugar
48 mini Oreos or a package of normal/double stuffed oreos
1-1/2 cups thawed Cool Whip

Heat oven to 350 degrees F.
Prepare cake batter as directed on package.
Mix cream cheese, egg, and sugar until smooth.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp cream cheese mixture and 1 cookie; cover with remaining cake batter
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min; remove from pans to wire racks. Cook completely.
Frost with Cool Whip. Top with remaining cookies - crushed if you like. Frosted cupcakes can be store in refrigerator up to 3 days.

Notes - the original recipe called for mini oreos. I couldn't find them so I used normal double-stuff oreos because I figured you can't go wrong with double stuffed! However, the batter did overflow the cups a little.
Also, the recipe suggests putting the cream cheese mixture in a bag and cutting the corner off for squeezing the mixture into the cupcakes. Too bad I didn't notice that tip until after I made them!

Enjoy!

Tornado Brownies

2010-04-25T16:29:00.000-07:00

By : Ani Brown

Cream these together in a bowl and set aside.
1. 8 oz cream cheese
2. 1/3 c sugar
3. 1 egg
4. 1/2 tsp vanilla

Mix these ingredients and melt in small saucepan
1. 3/4 c. water
2. 1/2 c. margarine
3. 1 1/2 square unsweetened baking chocolate (chopped up to melt fast)

Mix these ingredients together and then add chocolate mix and blend well
1. 2 c. sugar
2. 2 c. flour
3. 2 eggs
4. 1/2 c. sour cream
5. 1 tsp. vanilla
6. 1 tsp. baking soda
7. 1/2 tsp. salt

Pour blended chocolate mixture into a greased cookie sheet. Sprinkle chocolate chips evenly around. Drop spoonfuls of cream cheese mixture randomly. Take butter knife and drag through cream cheese drops to form swirls.

Bake at 375 for about 30 minutes.

(These were our favorite brownies growing up. Hope you enjoy them! Thought I better contribute since I've enjoyed some GREAT recipes from perusing this blog.)

BYU MOA Curry Chicken Pasta

2010-04-11T18:58:00.000-07:00

by Natalie Pelfrey

(I got this recipe from my friend who worked at the MOA and the batches they made were huge so I just pretty much make the recipe however I want. But here are the basic guidelines)

Orzo pasta
diced cooked chicken
chopped celery
slivered almonds
green onions
grapes

Dressing:
equal parts sour cream and heavy mayo
sugar
salt and pepper
tons of curry powder

I just make this according to the things I like the best and it always turns out yummy!

Buttermilk Banana Bread

2010-04-08T12:21:00.000-07:00

Buttermilk Banana Bread

1/2 cup butter, softened
1 1/2 cups sugar (Note from Lucy: I only use 3/4 c. sugar and I think it's still great.)
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).

I got this from my favorite place for recipes:
http://www.melskitchencafe.com/2008/03/buttermilk-banana-bread.html

Lucy

Truffle Brownies

2010-03-10T17:29:00.000-08:00

Christi Kelsey

Brownies
1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
1 cup flour*
2/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. salt

Ganache Frosting
1 pint heavy whipping cream
2 2/3 cups semi-sweet chocolate chips
1 tsp. vanilla

BROWNIES:
Preheat oven to 350 degrees. In a saucepan melt butter. Stir in cocoa and sugar until well combined. Transfer to mixing bowl. On medium speed, beat in vanilla and eggs, one at a time. Gradually add combined dry ingredients, beat until smooth. Pour into a lightly greased 13x18** cookie sheet. Bake 8-11 minutes until just done (do not overbake). Allow to cool on wire rack. Meanwhile, make ganashe frosting.

FROSTING:
Bring whipping cream just to boiling. Remove from heat, stir in chocolate chips and vanilla. Continue stirring until chocolate is completely dissolved and smooth. Allow to cool to room temperature then pour evenly over brownies. To set frosting quickly, place pan in refrigerator. Store in refrigerator.

*For high altitude add two more tablespoons flour.
**This recipe can be cut in half and baked in a 9x13 pan.

QUINOA PILAF

2010-03-10T17:23:00.000-08:00

Christi Kelsey

6 cups (1 12-oz package) cooked quinoa, cooked according to package directions replacing water with chicken broth
1/2 cup carrot, diced
1/4 cup olive oil
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almonds, sliced
salt to taste

Sauté chopped vegetables in olive oil until clear, yet crisp. Add garlic and saute for 1 minute: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8.

Peas & Onions

2010-03-09T19:11:00.000-08:00

Anything I make has to be quick and easy. Although this technically fit that definition, it was still branching out for me because it was less quick than I typically do--when it comes to a side dish, I mean. I'm glad you ladies liked it. It's nice to know my effort paid off! ;)

1 small onion
1 bag frozen peas
2 slices bacon
ground pepper

Dice up your onion and start cooking it on low in a medium-sized frying pan. Cut bacon into small pieces and stir in. Toss in the peas when the onion is translucent and sweet smelling. (Mmm, I love that smell!) Stir occasionally, continuing to cook until the peas are hot. (Don't let them get overcooked and all wrinkly.) Serve up!

Super Easy Fresh Tomato Soup

2010-02-21T14:32:00.000-08:00

-Mary Rhodes

*I didn't bring this for Cooking Night but it's so easy it definitely should be included in the quick and easy meal ideas month!

2 cans of diced tomatoes with peppers (15 or 28 oz. cans depending on your family size)
a drizzle of olive oil
a generous dash of Worcestershire sauce

Toppings: chopped grape tomatoes, diced sweet onions, chopped cilantro, sour cream

Bring first 3 ingredients to a boil, then lower heat and simmer for 10-15 minutes until some of the liquid evaporates. Dish into bowls then top with your choice of the toppings. Serve with hot cornbread or corn muffins. (My favorite is by far the Jiffy mix...and I've tried all sorts!)

Easy Spinach and Bacon Quiche

2010-02-21T14:09:00.000-08:00

-Mary Rhodes

I made this lower fat version for Cooking Night. My changes are in parentheses! I also double the recipe and make 2 at a time. One goes in the freezer after cooking and cooling to save for another hectic day or to give away! Same amount of work but twice the results!

6 large or 8 medium eggs (I used 8 large but omitted the yolks)
1-1/2 cups heavy cream (I used the same amount of half and half)
Salt and pepper to taste
2 cups chopped FRESH spinach, packed
1 pound bacon, cooked and crumbled (I use half a package per quiche)
1-1/2 cups shredded SWISS cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate

Preheat oven to 375 F degrees.

Combine eggs, cream, salt and pepper in mixer. In a large bowl, mix chopped spinach and cheese by hand. Layer spinach and cheese into pie crust. Sprinkle the crumbled bacon on top of spinach and cheese, then pour the egg mixture over the top.

Bake for 35-45 minutes or until the egg mixture is set. (You'll know if the middle is cooked if the quiche has a dome-like shape and it will be lightly browned.) Cool for 10 minutes. Then slice into 8 wedges. Enjoy!

Blender Quiche

2010-02-15T17:50:00.001-08:00

-Tara Flake

I didn't bring this to cooking night, but I told a few people about this recipe so I'd figure I'd post it. My family has been making this forever and I lovingly call it "leftover blender quiche" because that's pretty much how you make it. It doesn't use a traditional crust (the crust is sort of built in) so if you don't have one or don't want to make one from scratch, this recipe is for you! *Though I'm still waiting for Mary to post her quiche recipe that used a crust... it was so good!*

1/2 lb cooked and crumbled bacon (may sub sausage, ham, turkey or other meat)
1 cup shredded swiss cheese (may sub your favorite cheese)
1/3 cup finely chopped onion
2 cups milk
1/2 cup Bisquick baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper

1. In a greased 9 inch baking dish or pie dish (1.5 inches deep at least) sprinkle the meat, cheese and onion (and any other veggies you may be adding).
2. Place remaining ingredients in a blender and blend on high for about 1 minute.
3. Pour into the dish
4. Bake at 350 for 50 to 55 minutes until golden brown and a knife inserted in the middle comes out clean. Let stand for 5 minutes before serving. I usually serve this with some healthy oven baked fries/potato wedges and some fresh fruit :)

I always bake 2 of of these together and then cover and freeze one for later. To reheat, place frozen quiche in the oven at 375 for 20-25 minutes until heated through, replacing the cover if the top starts to brown too much.
I also tend to throw whatever veggies I need to use up into these quiches. Green onions, mushrooms, frozen spinach etc. Just note that whatever you add should be well drained and squeezed dry if needed (mostly the spinach) because extra moisture will make this dish runny.

Breakfast Casserole Supreme

2010-02-15T17:34:00.000-08:00

-Tara Flake

This is so easy to make the night ahead!

1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2-3 medium tomatoes, chopped
(or, substitue about 1 cup chunky salsa for the veggies)
1 (24 ounce) bag frozen hash brown potatoes (the shredded kind)
12 eggs, beaten
1/2 lb to 1 lb cubed ham or cooked crumbled bacon or sausage
2 cups cheddar cheese, shredded

1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen) in bottom of the pan.
3. Sprinkle chopped vegetables or salsa over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Gently (and barely) mix the veggies and meat into the potatoes; just poke it around enough so there isn't a solid layer of meat on top.
7. Note: At this point you may continue or casserole may be refrigerated overnight (or frozen for later!).
8. Pour beaten eggs over potatoes.
9. Bake at 350 degrees for 45 minutes.
10. Remove from oven and sprinkle cheese evenly over top.
11. Bake another 5-10 minutes or until cheese is hot and bubbly.
12. Remove from oven and let set for approximately 5 minutes.

Serve with more salsa or ketchup if desired. Lots of possibilities here - we like to use really spicy sausage and salsa for more of a kick, but when we have kids over for company we'll go basic. We also like more meat so we'll do a full pound, though 1/2 or 3/4 lb seems to be enough. Here's the link to the original recipe, I've altered it a little after making it so many times.

Bread Machine Pizza Crust

2010-02-12T17:25:00.000-08:00

Yields 2 thick crusts - one for tonight and one to freeze!

Time: 1 hour in bread machine, 10 minutes to prepare, 30-60 minutes to rise, 20 minutes to cook

1 2/3 cup water (luke warm)

2 Tbl oil

2 Tbl sugar

2 tsp salt

2 Tbl dry milk

4 1/2 cups bread flour (or regular)

2 tsp active dry yeast

Put all into bread machine pan and mix on a dough cycle. Dough will be very sticky. Put on floured surface and add flour and kneed until dough can be spread. Divide into two. Spread each half by holding the edge and letting the weight of the dough stretch it. Put in pan and push dough out to fill the space in the pan. If freezing one crust, spread in a 9 by 13 or similar pan with a lid. Let rise until dough is desired height, 30-60 minutes. Cook for 8-10 minute at 425 degrees. While cooking, prepare sauce, cheese, meat, and vegetables. Top pizza and cook another 10 minutes or until the cheese is melted.

To freeze: Cook pizza crust only for 10 minutes. Let cool while preparing and eating other crust and then put in the freezer. When you want to use it, add toppings and cook 15-20 minutes at 425 or until the cheese is melted.

Note: I’ve tried different variations of freezing/cooking/adding toppings and they have all worked. Just make sure you get the dough cooked all the way through.

-Marian Adamson

Chocolate Whipped Cream

2010-02-12T17:00:00.000-08:00

by Natalie Pelfrey

1/2 cup sugar
3 TB cornstarch
3 TB cocoa power (rounded spoonfuls)
dash salt
1 cup milk

Put ingredients in a sauce pan over med and stir until thickened. Remove from heat and add:

2 TB butter
1/2 tsp vanilla

Stir. Let it cool and then put it in the fridge for a few hours.
Before serving, beat with:

1 pint heavy whipping cream

Put it on top of white cake, chocolate cake or whatever you want. Yum!

Super Bean Burritos

2010-02-12T10:06:00.000-08:00

1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped (I left these out)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.

Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.

Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve warm immediately, with salsa and sour cream if desired -- or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don't come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

These are also from mykitchencafe.blogspot.com. You can click here to see the original post.
Lucy Jesse
P.S. I cooked dry beans instead of using canned. I think about 1 1/2 cups cooked beans equals about 1 can.

Artisan Bread in Five Minutes

2010-02-12T08:28:00.000-08:00

This is a great recipe for artisan bread. It litterally takes 5 minutes on the day you make it and 5 minutes on the day you bake it. Someone has published a book by this same name and there is a copywrite on the recipe so I didn't wan't to post it but go here and you will find the recipe. Don't let the instructions overwhelm you. They are lengthy to ensure that even someone who has not made bread can understand. There are pictures and in the end it really is a simple recipe. The bread dough can be stored in the refrigerator for up to 2 weeks (and the taste and texture improves with time) or you can store it in 1-pound balls in the freezer and thaw the night before baking! Have fun and let me know if you have any questions!
Christi Kelsey

White Bean Chicken Chili

2010-02-12T05:51:00.000-08:00

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

(Recipe from mykitchencafe.blogspot.com, via Shauntel Cheney -- thanks!!)

Chocolate Bouchons

2010-02-12T05:45:00.000-08:00

** Don't let the length of this recipe discourage you -- it is really easy!**

Note: This recipe is adapted from the "Bouchon" cookbook by Thomas Keller. Keller suggests using 3-ounce (2- to 21/2- inch diameter) stainless-steel timbale molds. (I use muffin tins)

3/4 cup (31/2 ounces) flour
1 cup unsweetened cocoa powder (that isn't a typo -- it really calls for one cup! Nestle brand works well)
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55 percent Valrhona, chopped into chocolate chip-size pieces (I just use chocolate chips)
Butter and flour for the timbale molds
Powdered sugar

Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.

In a medium bowl, sift together the flour, cocoa powder and salt. (I usually don't have time to sift and they turn out just fine)

In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.

With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and continue to mix to combine. The batter can be made up to this point and refrigerated, covered, for up to one day.

Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full. (I just spoon the batter into the muffin tin)

Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), bake 20 to 25 minutes.

Transfer the bouchons to a cooling rack. After a couple minutes, invert the molds and let the bouchons cool in the molds. Remove the molds and serve, or store until needed. (The bouchons are best eaten the day they are baked).

To serve, invert the bouchons and dust them with powdered sugar. Serve with ice cream, if desired.

Total preparation time: 45 minutes, plus cooling time. (Not to be confused with the 20-25 min bake time above... which is what I did last night,oops!)

Servings: Makes 12 bouchons.

This is a really fancy, decadent dessert that never fails to impress… unless, of course, you inadvertently double the baking time.

Happy Valentine’s Day!

Kaedi

Basic Taco Soup

2009-11-24T15:34:00.001-08:00

This is what I was going to bring the night of Freezer Meals and what I should have brought to Soup night. There are days (weeks, months) where I'm not feeling like much of a cook, and this is always handy during such times to throw together in a pinch. Plus, it makes two meals for my little fam (unless we pig out), or it can just as quickly be doubled: one meal for later on in the week and two more for the freezer. That's my kinda cook'n!

makes ~8 cups

1 lb ground beef, browned and drained
1 28-oz can tomatoes (pureed, diced, however your fam likes them)
1 8-oz can tomato sauce
1 15-oz can kidney beans (drained & rinsed)
1 15-oz can corn (w/ liquid)
1/2 pkg taco seasoning (I think McCormick is the most flavorful, but Kroger is good as well.)

Toss it in a pot, let it come to a boil, and serve up!

Toppings:
- Fritos corn chips
(sure, you can substitute regular corn chips, but it's just not the same)
- shredded cheese
- sour cream
(nothing else better than the heat of the soup and the cool of the cream....YUM)
- sliced olives

Can also toss in whatever you need to clean out of the fridge:
- onion - peppers - pinto/black beans
- roast beef in place of hamburger meat
(made it yesterday with some BBQ-rubbed roast leftovers; what a tasty substitute!)

Sweet Rolls

2009-11-18T11:55:00.000-08:00

2 pkg. dry yeast (2 Tbsp.)
1/4 cup warm water
3 eggs, well beaten
4 1/2 cups flour, divided
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 stick butter, softened
more sugar for sprinkling

Soften yeast in 1/4 cup water. Let stand 10 minutes. Combine eggs, 2 1/2 cups flour, water, shortening, sugar, and salt in large bowl. Add yeast and beat until smooth. Add remaining 2 cups flour. Cover and let rise in a warm place until doubled in size. Punch down and divide in half. Roll out into a rectangle, approximately 10x12 inches. Spread 1/2 stick softened butter over the dough. Sprinkle 2-3 tablespoons sugar on top of butter. Roll up and cut into 12 pieces. Place in greased 9x13 inch glass pan. Repeat with the other half of the dough. Cover and let rise 30 minutes. Bake at 400 for 10-15 minutes.

Lucy Jesse

Sweet Potato Casserole

2009-11-16T11:13:00.000-08:00

SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring

Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)

Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar

Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.

Bik Duggan

Cranberry Pineapple Minis

2009-11-16T11:12:00.000-08:00

Cranberry Pineapple Minis

1 can Crushed Pineapple in Juice

2 pkg. (3 oz. ea.) Raspberry flavored Gelatin

1 can Whole Cranberry Sauce

2/3 c. Walnut pieces

1 Apple, chopped

Drain pineapple. Reserve juice; add enough water to measure 2 ½ cups. Pour into cauce pan and bring to a boil. Pour over jello in large bowl; stir 2 minutes until dissolve. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 foil paper-lined muffin cups. Refrigerate 2 ½ hours until firm. (Travels well for a holiday gathering).

Wanda Bean

Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

2009-10-17T12:21:00.000-07:00

Tara Flake

1 lb. spicy italian sausage
1/2 lb. smoked bacon
1 qt. water
3 2/3 cups chicekn broth (or 2- 14.5 oz cans)
2 large russet potatoes, scrubbed and cubed
2 garlic cloves, peeled and minced
1 med. onion, chopped
2 cups chopped kale or swiss chard
1 cup heavy whipping cream or half and half
salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender. While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon, set aside. When the potatoes are tender add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.

*Note: before I add the meat, I take 2 cups or so of the potato soup mixture and puree it then add it back to the pot. This just makes it a little thicker.

ps. I can't wait to make all the soups - they were all soooo good! I actually have all the things in my cupboard for the southwest pumpkin one that Amanda made, I'm so excited!

Creamy Chicken Noodle Soup

2009-10-16T11:19:00.001-07:00

by Melissa Winder
2 C cooked and diced chicken breasts (about 2-3 breasts)
1 chicken bouillon cube
4 C chicken stock
2 C carrots, chopped
2 C celery, chopped (I leave this out since James doesn't like it)
3/4 C onion, chopped
1 can cream of chicken soup (Healthy Request version works great too)
1/4 C evaporated milk + more (also works with Lowfat evap milk)
Extra chicken stock or chicken broth
Salt and pepper
Noodles--homestyle egg noodles or homemade (see recipe below)

Directions:
-Heat stock, add 1 chicken bouillon cube
-Add carrots, celery, onion, and simmer until tender (about 1-2 hours if you have the time)
-Add cream of chicken soup and evaporated milk
-Add noodles, cook until soft (according to package label or until doubled in size for homemade)
-Add chicken and salt and pepper to taste
-Soup will look like a casserole, so add equal parts chicken broth (or stock) and evaporated milk until it is the desired consistency

Homemade noodles:
1 egg, beaten
2 Tbsp milk
1/2 tsp salt
3/4 - 1 C sifted flour (too much flour makes them a little hard)

Directions: Mix ingredients to stiff dough. Roll out on floured board. Let sit for 20 minutes. Cut into thin strips, let sit for 5 more minutes. Put into soup; stir to keep noodles separated.

Enjoy!

Cheater Potato Cheese Soup

2009-10-15T18:23:00.000-07:00

by Natalie Pelfrey

This recipe is so ridiculously easy...

3 cans cream of potato soup
2 8-0z cans of evaporated milk
pepper jack cheese
cheddar cheese
real bacon strips, crumbled

Throw it in a pot!

Summer Strawberry Soup

2009-10-15T18:19:00.000-07:00

by Natalie Pelfrey

2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar

In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours.

Southwestern Pumpkin Soup

2009-10-15T08:31:00.000-07:00

3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.

"Cafe Rio" Chicken and Rice - Tara Flake

2009-05-07T05:41:00.001-07:00

I didn't bring these, but they go along with the other Cafe Rio items.

Café Rio Chicken

1 small bottle Kraft Zesty Italian
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. boneless skinless chicken breasts

Roast all ingredients in crockpot on low for 4 hours.
Shred chicken, roast an additional 1 hour.

Café Rio Rice

3 c. water (I doubled the water and found myself adding a little more as it cooked)
4 tsp. chicken bouillon
4 tsp. minced garlic
½ bunch chopped cilantro
1 tsp. cumin
1 small can diced green chilies
¾ tsp. salt
1 Tbsp. butter
½ medium onion, chopped
3 c. rice, uncooked

Bring water to boil, add all ingredients. Lower heat and simmer for 30 min.

"Cafe Rio" Tomatillo Ranch Dressing - Tara Flake

2009-05-07T05:14:00.000-07:00

1 pkg. buttermilk Ranch dressing (powder)
3 tomatillos (These look like small green tomatoes with a green husk on them. Should be at most grocery stores - very common in latin food.)
1 c. mayonnaise
1 c. buttermilk
1 c. chopped cilantro
3 cloves garlic
1/8 tsp. cayenne

Take the husks off the tomatillos and wash them
Puree everything in a blender or food processor & chill until ready to serve

This is what tomatillos look like, and the large ones are the size of a golf ball, so get more if you can only find little ones.

"Cafe Rio" Pork Barbacoa - Tara Flake

2009-05-06T13:06:00.000-07:00

5-6 lb. Pork Roast (I've used 4 lbs too)
1 Tbsp. cumin
1 c. brown sugar
20 oz. bottle coke (I use caffeine free and we still like it)
12 oz. Red Taco Sauce

Place roast in crockpot and cover half way up with water. Cook roast in crockpot on low for 12 hours or overnight.
Drain liquid.
Add remaining ingredients to roast and cook for an additional 4 hours.
Take out roast and shred. Put back in sauce and cook for an additional 2 hours (Or until it tastes good!).

A few notes: Use a dark cut of pork, like a shoulder, butt, or picnic roast. Bone and skin are fine if you remove them after the first 12 hours in the crock pot - just note that there will be less meat in the total weight. These cuts of meat are typically cheaper than the white cuts (loin) as well. I've also substituted salsa for the taco sauce for a spicier version.

Mexican Rice from Christi Kelsey

2009-05-06T07:30:00.000-07:00

**UPDATE**Jeanette Anderson found tomato bouillon at the Food Lion on 54 and 751 if you are interested in making this.
I didn't have this to try at cooking club because I wasn't able to locate any tomato bouillon cubes. I know Knorr makes it and I used to see it in the International section at Kroger. I didn't go into any tiendas but could possibly be found there. I am including this recipe because this rice is really good and compliments the refried beans, if you are able to locate the bouillon. They are authentic recipes and are as good as any you will find in a restaurant.

2 c. long grain rice
2 T. oil
1/4 tsp. minced garlic
1 tsp. dehydrated onions
2 tomato flavored bouillon cubes
4 c. water
1 tsp. salt

Heat oil in large saucepan over medium heat. Add rice, stirring frequently until rice changes to a solid white color (approximately 4 minutes). Sprinkle garlic and onions over rice and stir. Crumble bouillon cubes into mixture and mix well. Mix salt into water, then add to mixture. Increase heat to medium-high, and bring mixture to boil. Cover pan with a tight lid, reduce heat to low, and simmer covered for 20 minutes. DO NOT uncover pan during cooking time. After 20 minutes, turn off heat and let pan sit, still covered, for another five minutes, then serve.
*The secret to this recipe is to use a saucepan with a tight fitting lid that keeps most of the steaming. Also, do not lift the lid at any time while rice is cooking.

Homemade Refried Beans from Christi Kelsey

2009-05-06T07:25:00.000-07:00

3 c. pinto beans
1 T. dehydrated onions
1/2 tsp. minced garlic
salt to taste
oil

Sort pinto beans to check for rocks. Place dry beans in bottom of large crock pot. Fill crock pot with water; add onions and garlic. DO NOT ADD SALT YET! Cook beans on high for approximately 9-10 hours. The beans will be completely pink and soft. Add salt. Allow salt to soak in for about 10-15 minutes. Heat oil in large saucepan on medium heat. Strain beans in colander, reserving liquid. Add beans and some liquid to hot oil. Use a potato masher to smash beans and liquid into oil. If beans are too dry, add more liquid. The consistency should be smooth.
If you don't want to refry all the beans in one day, you can freeze the beans (with juice). When you are ready to refry them, defrost them, heat oil and repeat the process.

Spicy Black Bean and Corn Salsa from Christi Kelsey

2009-05-06T07:22:00.000-07:00

16 oz. Cooked black beans
16 oz. Fresh or frozen corn kernels
½ cup chopped fresh cilantro
¼ cup chopped green onion
¼ cup chopped red onion
1-2 Tbs fresh lime juice
1-2 Tbs vegetable oil
1 Tbs ground cumin
½ cup chopped ripe tomatoes, drained
salt and freshly ground pepper to taste

In large bowl, combine beans, corn, cilantro, green onion, red onion, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with tortilla chips.

*You can add a dash of crushed red pepper flakes or cayenne pepper for a kick.

Fish Tacos with Cilantro-Lime Crema by Micki Harris

2009-05-06T02:45:00.000-07:00

Ingredients

CREMA:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

TACOS: 1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preparation

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Yield 4 servings (serving size: 2 tacos)

Mini Ham Puffs from Christi Kelsey

2009-05-04T08:13:00.000-07:00

1 8oz pkg crescent roll dough

Filling Ingredients
3 oz processed ham, chopped finely
1 small onion, chopped finely
1/2 C Swiss or Cheddar cheese, shredded
1 egg 1/8 tsp pepper
1 tsp Dijon mustard

Preheat oven to 350. Combine filling ingredients in a medium bowl. Coat a mini muffin pan with cooking spray. Unroll crescent roll dough and press it into 1 large rectangle. Cut rectangle into 24 squares. Place each square into a mini muffin pan and press to form a cup. Using a tablespoon or small scoop, divide filling among cups. Bake 15 minutes or until lightly browned.

Blueberry French Toast Casserole from Christi Kelsey

2009-05-04T08:12:00.000-07:00

12 slices day old bread
2 pkgs cream cheese
1 cup frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup

Cut bread in one-inch cubes. Place half in greased 9 x 13 greased pan. Cut cream cheese in one-inch cubes. Place over bread. Top with blueberries and remaining bread. In bowl, combine eggs, milk and maple syrup. Pour over bread mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake at 350 for 30 minutes, covered. Uncover the dish and bake 25 minutes longer. Serve with Blueberry syrup, maple syrup or fresh fruit.
Variation: Raspberries can be substituted for blueberries.

Blueberry syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup frozen blueberries
1 Tbsp butter, melted
In saucepan, put sugar and cornstarch then add water. Cook on medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Stir in blueberries and butter. Keep stirring while simmering for 8-10 minutes until berries have burst. Serve over Blueberry French Toast.

Special Tomato Sauce--Necia Joy Gooch

2009-04-14T19:59:00.000-07:00

*28 ounce can of whole tomatoes (Note: You can also use fresh tomatoes ...I have cooked this both ways and both work).
*1 onion quartered
*1 clove garlic
*1 big carrot
*5 Tablespoons olive oil
*4-5 fresh basil leaves
*salt n’ pepper

** Simmer all the above ingredients for 30 minutes, and make sure to stir. Puree everything but the basil leaves. Return to saucepan and heat again.
**This sauce is yummy served with pasta! You can also add olives, sausage, mushrooms, chicken or whatever sounds yummy to you when serve it with the pasta of your choice....enjoy!

2009-04-04T08:23:00.000-07:00

Chicken Piccata
Lauri Leslie (I am including 3 of my all-time favorite recipes, although I did not bring any of them. I give money back guarantees!)

2-4 boneless, skinless chicken breast halves (1 ½ lbs total)
1/3 cup flour
2 tablespoons grated parmesan chicken
Salt and pepper
4 tablespoons butter
4 tablespoons olive oil
½ cup chicken stock or dry white wine
3 tablespoons fresh lemon juice
¼ brined capers
¼ fresh chopped parsley

Directions
Cut the chicken breast in half horizontally, butterflying them open. If you are working with large breast pieces you may want to cut them into two pieces. If the pieces are still pretty thick, put them between two pieces of plastic wrap and pound them with a meat hammer to an even ¼ inch thickness. [All that says is cut the chicken in pieces.]
Mix flour, grated cheese, salt and pepper. Rinse chicken pieces in water and dredge them thoroughly in flour mixture until well coated.
Heat olive oil and 2 tablespoons of butter in a large skillet on medium-high heat. Add half the chicken pieces (you don’t want to crowd the pan). Brown well on each side, about three minutes per side. Remove from pan to a plate, cook other pieces in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while preparing sauce. Add chicken stock (or white wine), lemon juice, and capers to pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in remaining 2 tablespoons of butter. Pour sauce over chicken. Sprinkle with parsley.

*This makes an easy family meal, especially if you cut down the oil and only use the 2 Tbsp of butter at the end. Or for a really impressive company meal, serve with pasta and gorgonzola or Alfredo sauce, steamed asparagus, and green salad. People will be begging for repeat performances.

Gorgonzola Sauce
Lauri Leslie (This comes with the same money back guarantee for everything but weight loss!)

¼ pound gorgonzola cheese (Costco is the cheapest place to find this)
1 ½ cups heavy cream
½ cup chicken broth
1 tablespoon chopped fresh flat leaf parsley (Italian parsley)
coarse salt

Place the cheese, cream and broth in a large, heavy skillet over high heat. As soon as the cream begins to bubble, reduce the heat to medium high and cook, stirring with a wooden spoon until the cheese has melted and the sauce has thickened, about 5 to 7 minutes. Stir in parsley and season with salt. Remove from heat and toss with pasta, cooked according to package directions. Top with parmesan cheese, and a bit of parsley so it will look pretty.

You could also use ready-made tortellini or ravioli. This is definitely a special occasion meal because of the calories, but it is super easy to do.

Pesto
Lauri Leslie (Everyone needs a good pesto recipe and this is my favorite.)

1 cup basil leaves
1 cup Italian or curly parsley
½ cup pine nuts
6 garlic cloves, thinly sliced
¾ cup freshly grated parmesan cheese
¾ olive oil

Put all the ingredients in a food processor or blender and pulse the motor to make a homogeneous sauce which is not as fine as a puree.

If you need ideas on what to do with pesto:

*On a Pizza in place of red sauce with chicken, artichoke hearts, and parmesan cheese.
*Pasta, any kind
* Grilled chicken or vegetables
*Or pasta + grilled chicken + grilled vegetables + pesto + parmesan cheese – all tossed together. The ultimate grilling experience and well worth the effort.

Pasta Primavera--Lauri Leslie

2009-04-04T08:19:00.000-07:00

Suggested roasted vegetables:

Peppers
Onions
Carrots, julienned
Zucchini
Yellow squash
Mushrooms
Artichoke hearts, marinated or not
Tomatoes

Steamed vegetables:

Broccoli
Asparagus

Chop vegetables into pieces large enough to recognize, but small enough to fit into your mouth. The selection of vegetables and the quantity can vary (like a tossed salad).

Put the roasting vegetables in a large bowl and toss with olive oil, lots of chopped garlic, salt, pepper, and herbs ( oregano, basil, thyme). Spread on cookie sheet(s) and roast at 400 degrees for 40-50 minutes, stirring every 15 minutes or so.

Choose your favorite pasta and cook according to package directions.

Steam the broccoli for 5-7 minutes, and the asparagus just until the water boils. They should still have a bit of crunch.

Stir together cooked pasta, all the cooked vegetables, a bit of balsamic vinegar, and capers to taste. Serve with shredded parmesan cheese. Hint: the better your ingredients, the better the dish.

Italian Minestrone Soup by Necia Joy

2009-04-01T07:09:00.000-07:00

Brown together ( Use a little olive oil if not using meat )
*1/2 pound choice of meat ( mild Italian sausage is super yummy )
*1 cup chopped celery
*1 medium chopped onion
*2 big carrots sliced
*1/2 chopped choice of pepper ( red is yummy )
* 1/4 teaspoon salt

Add all top ingredients after browned to a crock pot with the following:
*quart of water
*1 can italian stewed tomatoes
*1 can 16oz tomato sauce
*2 cups beef broth
*1 can garbanzo beans
*1 can green beans
*1 can kidney beans
*1 can lima beans
*1 teaspoon parsley
*1 teaspoon basil
*1 teaspoon oregano
*1/4 teaspoon pepper
*garlic...minced...a clove or two, or more if you desire, or leave out garlic....
*1 1/4 cups uncooked smaller noodle ( like a baby penne or a baby shell )

Simmer all day, except for the noodles.
I cook the noodles separately and add to crock pot when ready to serve.

Note: you can use fresh beans or can beans when doing this....if using can, I always drain the beans from the liquid they sit in. You do not have to but I like to do that!

Italian Recipes

2009-03-26T09:15:00.000-07:00

Meatballs -- by Jenny Webb

1 lb ground sirloin (Don't use meat with more than 10% fat)

1 T. onion (dried), or 1/8 c. onion (fresh and chopped)

2 tsp. soy sauce

1 egg, beaten

1/2 c. bread crumbs (you can use crackers too)

1/4 c. parmesan cheese

2 cloves garlic, chopped

salt/pepper to taste

Preheat oven to 425 degrees.

Mix all ingredients (use your hands!). Roll mixture into 1.5 in. sized balls and place on nonstick cookie sheet (of course you can use a regular cookie sheet-- just spray it). Cook 10-12 min.

***I don't really like red meat but for some reason I think these are the BEST! You can eat them by themselves, in a sandwich, or with spaghetti. YUM!

Creamy Chicken & Vegetable Penne -- Lindsay Mills

Ingredients:

1/2 box penne pasta
2-3 boneless chicken breast (cut up into cubes or strips)
A bunch of yummy veggies, your choice: some favorites-Red & yellow peppers, zucchini, asparagus, mushrooms.

1/4 cup butter

1 TBLS flour

2 tsp. chicken bullion (2 cubes mashed, *not dissolved in water*)

3/4 tsp. basil

1/4 tsp. garlic powder

1/8 tsp pepper

2 cup milk (or 1 cup milk and 1 cup half and half if you don't mind the calories!)

1/4 cup grated parm. cheese (or the shredded parm, romano, asiago cheese mix you get in a tub)

Boil noodles!

Melt butter and stir in flour in sauce pan. Stir in basil, garlic powder, pepper, and bullion. Add milk. Simmer 15 minutes, stirring as sauce thickens (add bacon if desired).

Brown chicken breasts in 2 TBS of olive oil. Once chicken is thoroughly cooked add vegetables.

Drain noodles and combine with chicken and vegetables then fold in the sauce. Sprinkle with parsley and cheese.

April Cooking Club

2009-03-24T10:41:00.000-07:00

We are excited about this month's cooking club.
** Theme: ITALIAN food :-)
** Host/place: Jamie Kendall's Home
** Date: Thursday April 2nd, 2009
** Time: 7pm-8pm
** Those signed up to bring a dish: Jenny Web, Lauri Leslie, Jamie Kendall, Necia Gooch, Angela Gilbert, Liz Dewey.
** If you are bringing a dish or would simply like to share a favorite Italian recipe for all to enjoy, please post your recipe on this blog. (instructions/username/password were sent out in an email from the RS on March 25th, 2009)

Hope you can come!!

March Cooking Club

2009-03-22T15:58:00.000-07:00

We had a very successful cooking club this month. The "theme" was breakfast foods and everything was so yummy! Here are the recipes that were shared that evening.

Cinnamon Swirl Bread- Anna Despain

1 cup warm milk
¼ cup warm water
2 eggs
¼ cup butter/margarine, softened
¼ cup sugar
5 cups bread flour, may need more
2 ¼ tsp. dry yeast

Filling:
2 TBLS. butter/margarine melted
1/3 cup sugar
1 TBLS. ground cinnamon

Glaze:
1 cup powdered sugar
4-5 tsp. milk
½ tsp. vanilla

Mix yeast with water and sugar, add the eggs, butter, milk, salt, eggs, and the enough flour to make a soft dough. Knead for 6-8 minutes. Divide in half. Roll each portion into a 10x8 rectangle. Brush with the 2 TBLS. melted butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5 loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.

Blueberry Coffee Cake - Anna Despain
1 egg
½ cup sugar
2 TBLS. sugar
2 tsp. baking powder
1 ¼ cup flour
¾ tsp. salt
1/3 cup milk
3 TBLS. melted butter
1 cup fresh blue berries (I have used frozen and it turned out great)
In a mixing bowl, beat egg. Gradually add the ½ cup sugar, mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in the butter. Gently fold in blueberries. Pour into a greased 8 in. square pan. Sprinkle with the remaining sugar. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Note. Can be prepared the night before and refrigerated; sprinkle with the sugar just before baking.

Sweet Dough- Anna Despain
2 c. warm water ½ c. sugar
2 T. or 2 pkgs. Yeast 2 eggs
¾ c. oil 6 c. flour (about)
¼ c. melted butter 2 tsp. salt

Set yest in sugar and water. Add oil, melted butter, eggs flour and slat to make a soft dough. Knead until smooth (6-8 minutes). Let rise until doubled (about an hour). Roll ¼”-1/2” thick.

Cinnamon Rolls- Roll dough about 20”x8”x ½”. Spread with melted butter, then sprinkle with cinnamon and sugar. Roll lengthwise tucking last edges up and pinching closed. Using floss to cut off rolls every two inches. Bake at 325 for 25-30 minutes. To make a Christmas wreath form a circle with your rolled dough (this is the step before cutting them off with floss)pinching together where ends meet in center. Cut through the ring most of the way about every 1”. Tip each slice slightly. Bake the same as the rolls. After they have cooled some frost the tops with a powdered sugar or cream cheese glaze.

Brunch in One - Anna Despain
2 lb. bacon or 11/2 lbs. ham or ready cooked sausage 1 dozen eggs
6-8 slices of bread 1 cup of milk
2 c. shredded cheddar cheese salt and pepper

Brown and crumble bacon or sausage (If ham is used, it doesn't have to be pre-cooked). Line a 9x13 in. greased pan with slices of read from which the crust has been removed. Sprinkle Bacon or other meats over bread. Sprinkle with 2 cups cheese. Beat dozen eggs and 1 cup mile, salt and pepper to taste. Pour over above. Refrigerate 12 hours or overnight. Bake at 325 for one hour.

Maple Syrup – Loralee Warner
4 cups sugar
½ cup brown sugar
2 cups water
2 tbs. corn syrup
1 tsp. vanilla
½ tsp. maple flavoring

Combine first four ingredients in a saucepan and stir to dissolve the sugar. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and stir in vanilla and maple flavoring. Allow to cool completely in the pan before transferring to container. (Syrup will thicken as it cools). Syrup can be stored in the pantry for up to three weeks or in the fridge for up to 6 weeks.

Oven Pancakes – Loralee Warner
2 tbs. butter or margarine
1 cup flour
½ tsp. cinnamon
½ tsp. salt
8 eggs
1 cup milk

Heat oven to 425 degrees. Melt margarine in 9 x 13 pan in oven. Beat eggs, flour, milk, salt and cinnamon in blender until frothy. Pour into pan with melted butter and bake for 20-25 minutes until puffed in the center. Serve with maple syrup.

“Fruit and Veggie” Muffin Recipe - Lucy Jesse
1 cup whole wheat flour1 cup white flour3 T vegetable or canola oil3 T applesauce2/3 cup sugar4 eggs1 teaspoon baking soda2 teaspoon baking powder2 teaspoon cinnamon2 cup mashed or grated fruit/veggie ***See ideas below!1/4 - 1/2 cup chopped nuts (optional)
1. Preheat oven to 350.2. In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Mix well with whisk, hand blender or KitchenAid.3. Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. Fold in nuts if you like.4. Pour into muffin cups.5. Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-20 minutes. Tops will turn golden.6. Cool on cooling rack and then serve to hungry little people!
Fruits and Veggies Options2 cup mashed banana with walnuts or1 cup sweet potatoes and 1 cup bananas or1 cup grated apple and 1 cup grated pear or1 cup squash and 1 cup grated apple or1 cup grated carrots and 1/2 cup raisins or2 cup peeled and grated zucchini or1 cup blueberries and 1 cup bananas or1 cup bananas and 1 cup strawberries or2 cups pears with 1/2 cup chopped pecans
…or 2 cups of any other fruit or veggie you like…just mash or grate them up! The possibilities are endless…
Note: These freeze beautifully! Thaw in just 10 seconds in the microwave, or in a few minutes on the counter.
http://happytobeathome.net/fruit-and-veggie-muffins/

Peach Puff Pancake - Lucy Jesse
Ingredients:
6 Tablespoons butter or margarine
6 eggs
1 cup flour
1/3 cup sugar
1/8 teaspoon salt (optional)
1 cup milk
1 teaspoon vanilla extract
1 large can sliced peaches (2 cups), drained

Directions:
-Heat oven to 375. Spray 2 ½ quart casserole or 9x13 baking dish with cooking spray. Melt butter in baking dish in oven.
-Beat eggs slightly in large bowl with wire whisk or beater. Beat in flour, sugar, salt, milk, and vanilla until smooth.
-Stir peaches into butter in baking dish; return to oven 2-3 minutes or until sizzling.
-Pour batter over peaches. Bake about 20 minutes or until puffed and golden. Serve immediately with powdered sugar, peach preserves, or maple syrup.

BAKED MEXICAN QUICHE - Necia Gooch
1 lb. breakfast sausage, browned
1/2 cup melted butter (use a little to butter the dish)
1/2 cup flour
dash salt
2 cups cottage cheese
12 eggs
1 tsp. baking powder
8 ounces chopped mild green chiles
4 cups grated Monterey Jack cheese

**Butter a 9 x 13 baking pan. Set aside. In a large mixing bowl, beat eggs and add flour, baking powder, and salt, and mix well. Add melted butter, leaving the pan buttered. Add chiles, sausage, and cheeses. Mix together and pour into baking pan. Back uncovered at 350 for 45-60 minutes. Test for doneness with a knife.

Breakfast Orange Rolls - Melanie
3 packages of Pillsbury Buttermilk Biscuits (the "pop open" can)
1 Cube butter
1 Cup sugar
1/3 can Orange Juice Concentrate

Melt butter, sugar, and OJ concentrate in medium sauce pan. Stir until sugar is dissolved but do not boil. Arrange buttermilk biscuits in a bundt pan one by one, layer by layer (slightly over lapping each other). When all the biscuits are in there, the bundt pan will be about half full. (Pretty much if you just throw the biscuits one at a time into the bundt pan, they will turn out!) Then pour the hot orange sauce over the biscuits and bake at 350 for 35-45 minutes until golden brown on top. When done, flip bundt pan over onto large serving platter and sprinkle with powdered sugar.

GRANOLA- Melanie
Dry Ingredients:
15 C. Old Fashion Oats
1 C. Coconut
1 C. chopped nuts (walnuts, almonds, pecans)
1/4 C. Sesame Seeds
1 TBS Cinnamon
1 TBS Salt

Sauce:
1 1/2 C. Honey
3/4 C. Molasses
3/4 C. Oil
3/4 C. Water
1 TBS. Vanilla

*Warm all the "Sauce" ingredients in a sauce pan over medium heat. Stir occasionally. While that is heating, mix together all dry ingredients. When honey and molasses have melted together, pour over dry ingredients and bake.

*For CRUNCHY granola bake at 300 for 30 minutes (stirring every 10 minutes)
*For CHEWY granola bake at 350 for 14 minutes and immediately store in air tight container

I think everyone left with happy tummies and a lot of fun, new recipes. Thank you ladies for sharing this fun night with us!