The Cookbook of Beth

Pioneer Woman's Peanut Butter Chocolate Pie

2009-07-17T07:39:00.000-07:00

Crust:

25 Oreos
4 tablespoons butter, melted

Preheat oven to 350.
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine.
Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Found On: The Pioneer Woman Cooks!

Caprese Pasta Salad

2009-07-16T07:34:00.000-07:00

1 pint cherry tomatoes, halved
1 c. pearl mozzarella balls (or diced fresh mozzarella from large balls)
1 lb. fresh tortellini
1 small red onion, sliced very thin

Pesto:

4 c. fresh basil
1 large garlic clove, smashed
1/3 c. grated parmesan
salt and pepper
1/4 c. toasted pine nuts
1/3/-1/2 c. EVOO
Water or vegetable stock, to thin it more, if desired

To Prepare Pesto:

In a food processor, add basil, garlic, parmesan, pine nuts, salt and pepper.
Process to a fine mince, pulsing and running the machine as necessary.
Stream in EVOO and leave processor running.
Scrape down the sides, taste, adjust seasonings, add water or stock for a thinner dressing (this can also be added later)

To Prepare Salad:

Cook tortellini according to package, drain and cool to room temp.
Add mozzarella, tomatoes, onion and pesto to a large bowl. Toss to coat.
Add tortellini, toss to coat.

This pasta salad needs to be refrigerated, however is best to eat closer to room temperature.

Found On: A Year in the Kitchen

Stuffed Shells with Fresh Marinara Sauce

2009-07-15T07:30:00.000-07:00

8 large pasta shells
1 cup ricotta
1/8 cup shredded Parmesan
1 small bunch basil, chopped
6 Roma tomatoes, finely chopped
4 cloves garlic, minced
salt and pepper to taste

Preheat oven to 400 degrees F.
Cook shells in salted water according to package directions. Drain and set aside.
Combine tomatoes, basil, garlic, salt and pepper in a bowl. Pour half of the tomato mixture onto the bottom of an 8” square pan or pie dish. Reserve the remaining half.
Combine ricotta and Parmesan in a small bowl. Season with salt and pepper. Carefully stuff 3-4 tbsp of the cheese mixture into each shell. set the shells, open end up, in the tomato mixture in the pan. Cover with the remaining tomato mixture and more basil if desired.
Cover the pan tightly with foil and bake for 25-30 minutes. Serve hot.

Serves 2-4.

Found On: BrokeAss Gourmet

Pioneer Woman's Individual Fruit Cobblers

2009-07-13T12:31:00.000-07:00

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries (or whatever fruit you're using)
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Makes 24 Cobblers

Found On: The Pioneer Woman Cooks!

Pasta with Eggplant, Zucchini & Tomatoes

2009-07-03T11:21:00.000-07:00

2 tablespoons extra virgin olive oil (vegetable oil also acceptable)
2 cloves garlic, chopped
1 can (28-ounce) crushed tomatoes
4 tablespoons fresh parsley, chopped
2 tablespoons dried oregano (or Italian Seasoning, though beware of rosemary sticks)
1/8 teaspoon red pepper flakes
1 pound eggplant, ends removed and chopped into 1-inch cubes
1/2 pound zucchini, ends removed, sliced into 1-inch slices
3/4 pound pasta
Salt and black pepper
1/4 cup parmesan

Pour 1/2 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.
Pour the rest of the oil into a large, deep nonstick skillet set over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15-20 minutes.
Add tomato sauce to the eggplant and zucchini and simmer for another 15 minutes. If it appears to be getting too dry, add some pasta water to the mix. Speaking of…
While everything is cooking together, bring a large pot of water to a boil, and cook the pasta according to the instructions on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.

Found On: Cheap Healthy Good

Summer Crab Risotto

2009-07-02T11:35:00.000-07:00

2 cans lump crab meat, drained (ideally from Trader Joe’s)
1 1/2 cups Arborio rice
1 cup frozen corn kernals
3 oz. fresh goat cheese
3 cloves garlic, minced
1/2 white onion, diced
2 15-oz. cans chicken or vegetable stock
6 scallions, sliced
1 small bunch flat-leaf parsley, chopped
1/2 cup half-and-half
salt and pepper to taste
2 tbsp olive oil

Heat the olive oil in a large pot over medium-high heat. Add garlic and onions and cook until translucent.
Add the Arborio rice and cook, stirring constantly until lightly toasted. Slowly stir in stock little by little until fully absorbed (this will take several minutes). If needed, add a little water to create a creamy consistency.
Stir in corn, crab, scallions and most of the parsley (reserve a little for garnish). Season with salt and pepper to taste.
Just before serving, stir in the half-and-half and the goat cheese.
To serve, spoon into bowls and top with a little parsley.

Found On: BrokeAss Gourmet

7 Layer Bars

2009-07-01T11:30:00.000-07:00

1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers (5 ounces), crushed
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.

Found On: Brown Eyed Baker

Pioneer Woman's Springy Shells

2009-06-30T11:27:00.000-07:00

16 ounces medium pasta shells (or other short pasta)
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florettes
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente—with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Found On: The Pioneer Woman Cooks!

Sun-Dried Tomato, Basil & Parmesan Muffins

2009-06-29T13:39:00.000-07:00

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
Coarsely ground black pepper, to taste
2 large eggs, room temp
1 cup buttermilk, room temp
6 Tbsp unsalted butter, melted and cooled
3/4 cup “sun-ripened” tomatoes (or drained and rehydrated sun-dried tomatoes), chopped*
1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
1/4 cup fresh basil, chiffonade

Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
Scoop the batter into the muffin pan. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Found On: Confections of a Foodie Bride

Balsamic Veggie Quesadillas

2009-06-28T13:35:00.000-07:00

4 whole wheat tortillas

Vegetable Filling:

1 medium zucchini, sliced
1 medium summer squash, sliced
1 small red onion, sliced
2 garlic cloves, minced
1 c. white button mushrooms, sliced
1 red bell pepper, sliced
2 c. packed baby spinach
salt and pepper
2 tbsp. balsamic vinegar

Spread:

4 oz. organic goat cheese
10 sun dried tomato pieces, reconstituted in hot water
2 tbsp. grated parmesan cheese
2 oz. soft tofu
10 basil leaves
Salt and pepper

Heat a nonstick skillet over medium heat. Add 1 tbsp. EVOO, zucchini, squash, onion, garlic and bell pepper. Sautee' for 10 minutes, or until vegetables have sweat out all of their moisture. Season with salt and pepper, again, cook out the liquid the salt draws out.
While veggies sweat out, put all spread ingredients in a food processor. Pulse until the ingredients are combined and make a spread. Set aside.
Add spinach to veggies and toss, again, cook out all of the liquid.
Turn heat to high, add balsamic vinegar, glaze veggies, turn heat off.
Preheat a large nonstick skillet to medium heat. Spray with nonstick spray. Lay out tortillas, add 1/4 of the spread to each, top each with 1/4 of the veggies. Fold over, place in the skillet. Cook for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden brown.
Serve with sour cream and sprinkle with cayenne.

Found On: A Year in the Kitchen

King Ranch Chicken Casserole

2009-06-27T13:30:00.000-07:00

2 tablespoons butter
1 onion (chopped)
1 red pepper (chopped)
1 poblano pepper (chopped)
2 cloves garlic (chopped)
2 jalapenos (chopped)
1 tablespoon chili powder
1 teaspoon cumin (toasted and ground)
2 tablespoons flour
1 cup of chicken broth
2 cups chicken (cooked and shredded)
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) can chopped green chilies, drained
1/2 cup milk
1 teaspoon oregano
1 cup corn
1 lime (juice)
1/2 cup sour cream
1/4 cup cilantro (chopped)
salt and pepper to taste
10 corn tortillas
2 cups cheese (grated)

Preheat oven to 350
Melt the butter in a pan. Add the onion, red pepper and poblano pepper and saute until tender, about 5-7 minutes.
Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
Mix in the flour and cook for a few minutes.
Add the chicken broth and simmer until the liquid thickens.
Add the chicken, tomatoes, green chilies, milk and oregano and simmer for 15 minutes.
Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
Top with a layer formed with 1/2 of the tortillas.
Top with a layer of 1/2 of the the sauce.
Top with a layer of 1/2 of the the cheese.
Top with a layer of the remaining tortillas.
Top with a layer of the remaining sauce.
Top with a layer of the remaining cheese.
Bake until the sides are bubbling and the top is golden brown.

Found On: Closet Cooking

Three Cheese Beer Bread

2009-06-26T13:26:00.000-07:00

6½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons dry mustard
1 tablespoon dried Italian herbs
1½ cups sour cream
2 cups beer, at room temperature
½ cup tomato juice
1 tablespoon Worcestershire sauce
2 eggs, beaten
2 cups (6 oz) Gruyere cheese
1 cup (3 oz) Parmesan cheese
2 cups (6 oz) white cheddar cheese

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
Grate all of the cheese.
In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

Found On: Brown Eyed Baker

Ina Garten's Lemon Yogurt Cake

2009-06-25T11:28:00.000-07:00

Cake:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used 1 1/4 c. lowfat Stonyfield Farms)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil (I used 1/4 c.)
1/3 cup freshly squeezed lemon juice

Glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
Line the bottom with parchment paper.
Grease and flour the pan.Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Found On: A Year in the Kitchen

Pineapple Marinade for Chicken

2009-06-24T11:25:00.000-07:00

10oz canned pineapple in its juice (about 1/2 a can)
1/2 sweet onion roughly chopped
1/4 cup soy sauce
3 cloves garlic
1/2 cup olive oil

Mix ingredients, and marinate chicken for several hours.
Bake or grill chicken as desired

Found On: HomeEc 101

Slow Cooker Orange Chicken

2009-06-23T11:19:00.000-07:00

4 skinless chicken thighs
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup soy sauce
1 clove garlic, minced
2 Tablespoons ketchup
Flour for dredging

Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Found On: 24 Hour Menu

Raspberry Coffee Cake

2009-06-22T11:16:00.000-07:00

Cake:

2 eggs
3/4 cup fat free sour cream
1/4 cup milk
3 Tbsp butter
1 1/2 tsp vanilla extract
1 1/2 cup white flour
2/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh raspberries
1/4 cup chopped almonds
Drizzles of agave syrup or maple syrup

Glaze:

3/4 cup powdered sugar
1 1/2 tsp milk
1/4 tsp vanilla

Preheat oven to 350.
Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
In greased 8×8 baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzel agave or maple syrup over the raspberries.
Pour the remaining 1/3 of the batter over the raspberries. Don’t worry if the raspberries aren’t all covered by the remaining batter.
Bake at 350 for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 Tbsp at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.

Found On: 5 Dollar Dinners

Mexican Un-Stuffed Shells

2009-06-21T11:13:00.000-07:00

32 ounces seashell pasta, cooked (any pasta type will work)
2 pounds ground beef
6 Tablespoons taco seasoning
1 cup water
2 medium onions, chopped
3 cups salsa
2 cups cheddar cheese, shredded
50.75 ounces tomato sauce
chili powder to taste

Add seasoning, water, onion, salsa, 1/2 cup cheese, tomato sauce, and chili powder to 2 pounds cooked ground beef. Mix well.
Stir in cooked pasta and portion into 4 8 x 8 baking dishes.
Sprinkle remaining cheese on top.
Cover with foil and write the following instructions: Bake at 350 degrees for 30 minutes thawed) or 2 hours (frozen).

Containers Needed: 4 8x8 or 9x9 pans. If you are going to thaw before cooking you can also freeze in Ziploc bags or any Rubbermaid/Tupperware type container and transfer to a baking dish before cooking.

Found On: Magma Thoughts

Crock Pot Tortilla Soup

2009-06-20T11:07:00.000-07:00

2 chicken breasts
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, peeled, seeded and chopped (or 1 can tomatoes)
4 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, halved and cut into 1/4 inch strips
shredded Monterey Jack cheese, a little for each serving
2 tablespoons coarsely chopped fresh cilantro or Italian parsley

Combine chicken breasts, onion, garlic. Cook until chicken is no longer pink. Put in crock pot and add tomatoes, broth, salt, pepper and green chiles. Cover and cook on low 4-5 hours.
Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley (I added the cilantro about a half hour before serving--I like the flavor it gave the soup).

Found On: 24 Hour Menu

Lemon Bars

2009-06-19T11:03:00.000-07:00

1 cup butter or margarine
1/2 cup powdered sugar
1/2 tsp. salt
2 cups flour
4 eggs, beaten lightly
2 cups sugar
1/2 tsp. baking powder
1/4 cup flour
1/4 cup lemon juice
zest of one lemon

Preheat oven to 350. Grease a 9x13 pan.
For crust, cream together butter and powdered sugar. Add salt and 2 cups flour, and mix well. Pat gently into greased pan. Bake for 15 to 20 minutes.
For filling, combine remaining ingredients. Mix well (the more you beat and the frothier it gets, the crispier the top - yummy!) and pour over hot crust. Bake for 20 to 25 minutes.
When done sprinkle with powdered sugar. Cut when cool.

Found On: Fun Foods on a Budget

Pineapple Pork Tenderloin CrockPot Recipe

2009-06-18T11:00:00.000-07:00

3 pound pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons cornstarch
2 cloves garlic, chopped
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 tablespoons gluten free soy sauce
1/2 cup apple juice
16 ounces frozen pineapple

Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot.
Add garlic and peppers.
Pour in soy sauce, apple juice, and an entire bag of frozen pineapple.
Cover and cook on low for 7-9 hours, or on high for 4-6.
Serve with rice or pasta.

Found On: A Year of CrockPotting

Texas Chicken Quesadillas

2009-06-17T07:54:00.000-07:00

2 TBSP of oil
1-1/2 onions (vidalia is preferred) sliced into rings
1 TBSP honey
2 chicken breasts, diced
1/2 cup BBQ sauce
1 Cup shredded Mexican cheese
8 ten inch flour tortillas

Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside.
Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken.
Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes.
Alternatively, you can cook them in the oven at 350 degrees for 20 minutes.

Found On: Delicious Meliscious

Jalepeno Popper Dip

2009-06-16T07:50:00.000-07:00

1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano

Preheat oven to 375
Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Bake until bubbling on the sides and golden brown on top, about 10-20 minutes.

Found On: Closet Cooking

Sour Cream Chicken Enchiladas

2009-06-15T07:15:00.000-07:00

1 16 oz container fat free sour cream
1 can of green chiles
1-2 cups chicken stock or broth
about 1 1/2 cups of shredded chicken
1/2 tsp garlic powder
Salt/Pepper, to taste
10 flour tortillas
1-2 cups shredded cheese

Preheat oven to 350
In large skillet, whisk sour cream, green chiles and 1 cup of chicken stock. Add more chicken stock until it comes to the consistency you want for your sauce. Add garlic powder and salt and pepper to taste.
Before adding the cooked and shredded chicken, save 1 cup of the sour cream sauce.
Stir chicken into the sauce and let simmer about 10 minutes, allow flavors time to infuse.
Spoon sour cream chicken sauce into tortillas. Roll and place “seam down” into a baking dish. 10 enchiladas fit comfortably in a 9×13 dish.
Take the sour cream sauce that you removed and spread it over the tortillas.
Sprinkle cheese over the top and bake about 15-20 minutes.

Found On: 5 Dollar Dinners

Sausage Corn Chowder

2009-06-14T07:46:00.000-07:00

1 lb ground sausage
1 can creamed corn
1 can whole kernal corn
2 cups water
1 medium onion, diced
1 can evaporated milk
four large potatoes

Brown sausage and onions together. drain.
Add water and potatoes, simmer 15 minutes until potatoes are tender.
Add corn and evaporated milk.
Heat through, salt and pepper to taste.

Found On: 24 Hour Menu

Pasta with Sausage and Broccoli Rabe Stuffed Peppers

2009-06-13T07:42:00.000-07:00

6 red bell peppers
1/2 pound of orzo
3 links of sweet Italian sausage, removed from casing
1 small onion, diced
4-5 cloves garlic, finely chopped
1/4 cup dry white wine
1-15 oz can tomato sauce (such as Delmonte or Contadina)
Approx 1 - 1 1/2 cups prepared broccoli rabe, chopped
1/4 cup pignoli nuts, toasted
1 tomato, seeded and chopped
extra virgin olive oil
1/2 cup romano or parmigiano cheese plus extra for grating on top
2 teaspoons basil, frozen, fresh or dried
salt and pepper

Boil orzo in salted water for 7 minutes. Orzo will still be slighly tough but they will continue to cook inside the pepper. Drain well and toss with oil. Set aside in a bowl or cookie sheet to cool.
While pasta is cooking, prepare peppers. Remove tops and reserve for another use (such as salad), remove ribs and seeds and rinse. Cut a small slice off the bottom of the peppers. Do not cut a thick slice because we do not want the filling to fall through. You want the slice to be thick enough to make some holes for the sauce to come through and to keep the pepper from falling over. Chop up those slices and reserve. Sprinkle inside of peppers with salt and pepper.
In a deep pan or chicken fryer (you need to be able to fit the peppers in the pan with the lid on) Saute sausage in some oil, breaking it with a spoon or potato masher. Try to get the pieces as small as you can. Remove sausage and set aside.
In the same pan saute onion and garlic in drippings. Add the basil, chopped pepper and tomato. Season with salt and pepper. Once vegetables are softened add wine and let it cook down for about 5 minutes. Remove from heat.
In a large bowl combine orzo, sausage, broccoli rabe, pignoli nuts, softened veggie mixture, and cheese. Taste and add salt and pepper if needed.
Fill peppers with mixture. Heat the same pan and add a little oil. Place peppers into the pan and let them cook for a few minutes. Add tomato sauce and season it with salt and pepper. Cover and let come to a boil. Reduce heat to low and let simmer for 40 minutes or until peppers are fork tender. Sprinkle cheese on top and serve with some sauce on the plate and over the peppers.

Found On: My Italian Grandmother

Pioneer Woman's Macaroni & Cheese

2009-06-12T07:38:00.000-07:00

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

Preheat oven to 350
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Found On: The Pioneer Woman Cooks!

Eggplant Rollatini

2009-06-11T07:33:00.000-07:00

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella, divided
1/2 cup grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
2 cups tomato sauce

Preheat the grill pan and preheat the oven to 375 degrees.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant and cut eggplants lengthwise, into 1/2-inch thick slices.
Arrange eggplant slices on rack; sprinkle with sea salt and set aside for about 10 to 15 minutes.
Rinse off the salt from the eggplants with cold water and pat dry with a towel.
Then place eggplant slices on the prepared grill until lightly browned on each side and tender(4 minutes).
Remove slices from the grill pan and allow to cool.
Meanwhile, in a large bowl mix the ricotta in with the eggs.
Add 1/4 cup mozzarella, Parmesan cheese and toasted pine nuts and gently combine. Fold in basil until just combined. Do not overmix.
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly.
Place the eggplant rollatini into prepared 13 by 9-inch baking dish, seam side down.
Continue with remaining eggplant.
Evenly distribute any remaining filling and the tomato sauce on top of the eggplant rollatini.
Season with salt and pepper and sprinkle with remaining mozzarella cheese.
Bake for 20 minutes then remove from oven.
Let set for five - ten minutes before serving.

Found On: Noodle Nights and Muffin Mornings

Spicy Mexican Broccoli-Noodle Casserole

2009-06-10T07:29:00.000-07:00

1/2 lb macaroni elbows, small penne or shell pasta
1 cup whole milk or half-and-half
2 tbsp butter, divided, plus extra for greasing
2 tbsp flour
1 cup shredded cheddar or jack cheese
1 jalapeno pepper, with seeds, minced
1 small bunch cilantro, chopped
2 scallions, sliced
2 cups broccoli florets
1/4 cup breadcrumbs
salt and pepper to taste

Preheat oven to 400
Cook the pasta according to directions in salted water. Drain and set aside.
Lightly butter an 8” pie plate or baking dish. Set aside.
In a medium saucepan melt the butter over medium heat. Stir in the flour and whisk until a thin dough forms.
Gradually whisk in the milk or half-and-half until you develop a creamy white sauce.
Slowly stir in the cheese until it is fully melted.
Stir in the jalapeno, cilantro and scallions and salt and pepper to taste.
Add the broccoli florets and pasta and stir well.
Use a spatula to scrape the entire mixture into the buttered casserole dish. Sprinkle with the breadcrumbs.
Bake for 15 minutes or until the breadcrumbs are crisp.
Serve with your favorite hot sauce.

Found On: BrokeAss Gourmet

Pioneer Woman's Creamed Spinach

2009-06-09T07:13:00.000-07:00

1 stick butter
8 tablespoons flour
1/2 medium onion, finely diced
3 garlic cloves, finely minced
2 cups milk
Salt & Pepper to taste
Pinch of ground nutmeg
3 tablespoons butter
24 ounces baby spinach

Melt 1 stick of butter in a pot.
Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown.
Throw in onion and garlic and stir together, cooking for another minute.
Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.
Serve immediately.

Found On: The Pioneer Woman Cooks!

Creamy Ham Potatoes

2009-06-08T07:09:00.000-07:00

medium potatoes, peeled & sliced thin
2C leftover ham (cut into chunks)
1 onion2TBS butter
2TBS flour
1tsp mustard powder
Salt & Pepper (about 1/4tsp each-but really to taste)
1C shredded cheese
1 can Cream of Soup
3/4 C Water

Melt butter and stir in flour, mustard powder, salt & pepper
Slowly add in water, whisking well to combine.
Add in soup & cheese.
Cook 2 or 3 minutes as cheese melts and mixture becomes hot & bubbly.
In crockpot combine soup/cheese mixture with potatoes and ham, stirring well to combine.
Cook on low for 8 hrs.

Found On: Frugal Upstate

Chocolate Peanut Butter Torte

2009-06-07T07:23:00.000-07:00

1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2½ cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1½ cups salted peanut butter - crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.
Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish the Torte:

Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Found On: Brown Eyed Baker

Minty Lime Freeze

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

1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1/2 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 Tbsp. lime zest
1/4 cup fresh lime juice
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 Tbsp. chopped fresh mint
1-1/2 cups finely crushed pretzels
6 Tbsp. butter or margarine, melted

LINE 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat cream cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
WHISK in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over gelatin mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.
FREEZE 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

Found On: Blissfully Domestic

Chicken Enchilada Dip Rollups

2009-06-05T13:39:00.000-07:00

2 8-oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 small, southwest flavored rotisserie chicken, skinned and shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.

Found On: Delicious Melicious

BBQ Chicken & Cornbread Casserole

2009-06-04T13:35:00.000-07:00

1.3 lb package of chicken tenderloins
1 bag of frozen corn
1 small sweet potato
About 2 cups of BBQ sauce
Water
1 box Jiffy cornbread mix
1 egg
1/3 cup milk

Spray bottom of crockpot with cooking spray. Dice chicken tenderloins into bite size pieces and place them in the bottom of the crockpot.
Peel and dice sweet potato into 1/2 inch cubes. Add to crockpot and mix in with the chicken and corn.
Pour bottle of BBQ sauce over the mixture in the crockpot. Add about 1/4 cup of water and stir through.
Prepare Jiffy cornbread mix as directed on box and pour over the top of the BBQ chicken mixture. (I would have made 2 boxes if I had had another on hand.)
Set to low and cook for 6 hours.
Serve BBQ Chicken Cornbread Casserole. This is a great one dish dinner!

Found On: 5 Dollar Dinners

Grilled Corn Salad

2009-06-03T13:33:00.000-07:00

4 ears fresh corn, husks removed
1 red bell pepper, roasted (can use from jar)
½ red onion diced
1 lemon, juiced
1 lime, juiced
Salt & Pepper to taste
Chopped parsley (optional)

Brush corn with olive oil on all sides. Sprinkle w/ salt & pepper, reserve extra oil.
While grilling corn (directly on grill), chop onion, parsley, and red pepper. Combine in a bowl. Add lemon & lime juice.
When corn is cooked (should have char marks) remove kernels w/ a knife and add to bowl. Add the rest of oil and adjust seasonings. Add more oil if needed.

Found On: My Italian Grandmother

Ina's Tequila Lime Chicken

2009-06-02T12:56:00.000-07:00

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. (or use a grill pan)
Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
Turn the chicken and cook for another 10 minutes, until just cooked through.
Remove from the grill to a plate.
Cover tightly and allow to rest for 5 minutes.

Found On: A Year In The Kitchen

Creamy Broccoli and White Bean Soup

2009-06-02T07:59:00.000-07:00

1 head of broccoli, steamed
1 15 oz. can cannellini beans, drained
1 tbsp. EVOO
1 yellow onion, grated
2 garlic cloves, grated
2 c. vegetable or chicken stock
1/2 c. skim milk
¼ tsp. dried oregano
Salt and Pepper

Heat a large soup pot over medium heat.
Add EVOO, onion and garlic. Sauté for 5 minutes.
While onions and garlic cook, add stock and 2/3 of the broccoli to a blender. Puree.
Pour into the pot with the onions and garlic.
Put the cannellini beans in the blender with the milk, puree.
Pour into the soup.
Chop the remaining steamed broccoli to desired size, add to pot.
Add oregano, taste for seasoning.
Bring to a bubble. Serve.

Found On: A Year In the Kitchen

Pastor Ryan's Monkey Bread

2009-06-01T12:49:00.000-07:00

3 cans Buttermilk biscuits (the non-flaky ones)
1/2 cup brown sugar
1 cup sugar
2-3 tsps cinnamon
2 sticks (1 cup) butter

Preheat oven to 350.
Open up all 3 cans of biscuits. Cut each biscuit into quarters.
Combine the white sugar and cinnamon in a gallon size ziploc bag.
Drop all the biscuit quarters into the bag. Shake vigorously to coat.
Spread the biscuit quarters evenly into a bundt pan.
Melt butter with brown sugar over medium heat. Once they have blended together, pour the mixture over the biscuit quarters in the bundt pan.
Bank for 30-40 minutes, until the crust is a deep brown on top.
Allow to cool 15-30 minutes before turning it over onto a plate.

Found On: The Pioneer Woman Cooks!

Pioneer Woman's Baked Lemon Pasta

2009-05-31T12:45:00.000-07:00

1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT.
When butter is melted, add minced garlic.
Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top.
Top generously with Parmesan cheese, then chopped parsley.
Give it a final squeeze of lemon juice at the end.
Serve with crusty French bread and a simple green salad.

Found On: The Pioneer Woman Cooks!

Greek Pasta Salad

2009-05-30T12:42:00.000-07:00

Salad:

8 oz. tri color rotini
1/2 english cucumber, diced
10 olives, halved (any variety)
10 sun dried tomatoes, minced
1 15 oz. can quartered artichoke hearts
1/4 red onion, diced
1/2 c. crumbled feta
1 bell pepper, diced

Dressing:

Juice of 1 lemon
1/4 c. red wine vinegar
1 tsp. sugar
1/4 c. EVOO
1 tbsp. minced fresh oregano (1/2 tsp. dried)
Salt and pepper

Cook pasta, drain and rinse with cold water.
Add dressing ingredients to a large bowl, whisk well.
Add all salad ingredients, toss and serve chilled.

Found On: A Year In The Kitchen

Spicy Heirloom Tomato Parmesan Soup

2009-05-29T12:37:00.000-07:00

6 ripe heirloom tomatoes, cored and cut into 1” chunks
5 cloves garlic, chopped
1/8 cup fresh basil leaves, stems removed
1/2 cup half-and-half
1/4 cup shaved Parmesan cheese, plus extra for garnish
red pepper flakes to taste
salt and pepper to taste

Place tomatoes in a medium-sized pot and add water just to cover.
Bring to a boil over high heat. Add basil leaves and garlic. Allow to cook for another 5 minutes.
Puree using immersion blender or remove from heat and blend in a food processor or blender until smooth. Return to pot.
Whisk in half-and-half, Parmesan, salt and pepper. Lower heat to medium and cook for 5 minutes, stirring frequently.
Ladle into bowls and garnish with shaved Parmesan.

Serves 2

Found On: BrokeAss Gourmet

Corn Muffin Toaster Cakes

2009-05-29T07:19:00.000-07:00

1 1/2 cups All-Purpose Flour
3/4 cup yellow cornmeal
2 1/4 tsps. baking powder
3/4 tsp. salt
1/3 cup granulated sugar
3 large eggs
2/3 cup milk
1 stick unsalted butter, melted

Preheat the oven to 350°F.
Lightly grease a 9" x 13" pan.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar; set aside.
In a separate bowl, whisk the eggs and milk till thoroughly combined.
Pour the milk/egg mixture and the melted butter over the dry ingredients and stir just to combined(do not over mix or the muffins will be tough.)
Spread the batter into your baking pan and smooth the top.
Bake for 20 to 22 minutes or until the top is just beginning to color.
Remove from oven and let the cake cool, then cut it into rectangles (sized depending on the your toaster).
Split and eat warm, or cool to room temperature, split, and toast

Found On: Noodle Nights and Muffin Mornings

Frozen Strawberry Margarita Pie

2009-05-28T12:34:00.000-07:00

For Crust:

1 1/4 cups graham cracker crumbs
2 Tbsp sugar
5 Tbsp unsalted butter, melted

For Filling:

1 lb strawberries* (3 1/2 cups)
1 Tbsp finely grated fresh lime zest (from 3 limes)
1/4 cup fresh lime juice (from 2-3 limes)
1 (14-oz) can sweetened condensed milk
2 Tbsp tequila
2 Tbsp Grand Marnier
1 1/2 cups chilled heavy cream

Make the crust: Put oven rack in middle position and preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and about 1-inch up the side of a buttered 9-inch springform pan.
Bake 10 minutes, then cool on a rack, about 30 minutes.
Make the filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and Grand Marnier in a blender until just smooth, then transfer to a large bowl.
Beat cream in another bowl with an electric mixer at medium speed until it reaches soft peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes. Remove the ring from the pan before serving (pie should be semisoft).

Found On: Confections of a Foodie Bride

Buffalo Turkey/Chicken Dip

2009-01-21T09:38:00.000-08:00

2 c. cooked turkey or chicken, finely shredded
3/4 c. Ranch dressing
1 (8 oz.) package cream cheese, softened
6-8 Tablespoons Tabasco or your favorite hot sauce
1 cup shredded Cheddar cheese

Preheat oven to 350.
Mix the cream cheese and Ranch dressing together until smooth and well combined.
Add the Tabasco, salt to taste and fold in the chicken/turkey.
Spread the mixture in a pie plate and top with shredded Cheddar.
Bake for about 20-25 minutes or until gooey and melty.
This is good served with celery sticks and thick tortilla chips.

Found On: Blissfully Domstic

Stuffed Turkey Pesto Meatballs

2009-01-20T09:31:00.000-08:00

1/2 lb. ground turkey breast
1/2 c. breadcrumbs
1 egg
salt and pepper
1/4 c. prepared pesto
1/4" cubes of brie
1/2 lb. penne, cooked
1 c. bruschetta topping

Preheat oven to 375 degrees.
Gently toss in a bowl turkey, breadcrumbs, egg, salt, pepper and pesto. Divide into eights.
Make a ball out of each, poke your finger in, stuff the cheese cubes in, and close off.
Place on a nonstick cookie sheet, bake for 18 minutes.
Serve with pasta tossed with bruschetta mixture.

Found On: A Year In The Kitchen

Shortbread Cookies

2009-01-19T09:27:00.000-08:00

4 cups all purpose flour
1 cup sugar
1 pound cold butter

Preheat oven to 325
In a large mixing bowl, combine flour and sugar.
Cut in butter until mixture resembles fine crumbs.
Knead dough until smooth, about 6 to 10 minutes.
Pat dough into an ungreaded 15 inch x 10 inch x 1 inch baking pan. Pierce liberally with a fork.
Bake for 25 to 30 minutes or until lightly browned.
Cut in to squares while warm.
Cool on a wire rack.

Yield: 4 dozen

Found On: Blissfully Domestic

Cranberry Crumb Coffeecake

2009-01-18T09:21:00.000-08:00

1/2 cup butter (room temperature)
1 cup brown sugar
2 large eggs1 cup yogurt (I used vanilla, or sour cream)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberry sauce
1/2 cup butter (room temperature)
1/2 cup brown sugar
1 pinch salt
1 teaspoon cinnamon
1 cup flour

Preheat oven to 350.
Cream the butter and sugar in a large bowl.
Beat in the eggs one at a time.
Mix in the yogurt, almond extract and vanilla extract.
Mix the flour, baking powder, baking soda and salt in another bowl.
Mix the dry ingredients into the wet ingredients.
Pour the batter into a greased 9 by 13 inch baking dish.
Pour the cranberry sauce on top.
Cream the butter and sugar in a large bowl.
Mix in the salt, cinnamon and flour until crumbs form. Sprinkle the crumbs over the cake.
Bake until a toothpick inserted into the center comes out clean, about 40 minutes.

Found On: Closet Cooking

CrockPot Cranberry Orange Dip

2009-01-17T09:17:00.000-08:00

8 oz cream cheese
2/3 cup shredded swiss cheese
2 T apple juice
1/2 tsp orange zest
1/2 cup sweetened dried cranberries

Plug in your Little Dipper (Small CrockPot) to get it started warming up.
Shove the block of cream cheese down into it. You may need to squish it in with a spoon. I promise it will fit.
Shred the swiss, and add it.
Grate the orange and add the zest.
Add the apple juice. Cover and let it cook for 45 minutes to an hour.
When the cream and swiss cheese have fully melted, stir in the dried cranberries.
Serve with your favorite crackers or apple slices.

Found On: A Year of CrockPotting

Spinach, White Bean, and Turkey Sausage Soup

2009-01-16T09:13:00.000-08:00

1 tablespoon olive oil
1 pound Italian turkey sausage (casing removed and crumbled)
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (chopped)
1 pinch red pepper flakes (optional)
4 cups chicken stock
1 (19 ounce) can cannellini beans (drained and rinsed)
1 teaspoon oregano
1 bay leaf
1 bunch spinach (chopped)
salt and pepper to taste
1 tablespoon lemon juice

Heat the oil in a pan.
Add the sausage and cook until no longer pink and set aside.
Heat the oil in the same pan. Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and red chili pepper flakes and saute for another minute.
Add the sausage, stock, beans, oregano, and bay leaf and simmer for 20 minutes.
Add the spinach and simmer until it wilts.
Add the lemon juice and remove from heat.

Found On: Closet Cooking

Cheesey Bacon Dip

2009-01-15T11:19:00.000-08:00

1 8 oz block of cream cheese, softened
1 bag of shredded cheese, mild or sharp
1 16 oz. jar of sour cream
3 oz jar of bacon pieces (recommended: Hormel)
1 cup of chopped green onions

Preheat oven to 350. Combine all ingredients and place in oven safe dish.
Cover in foil and cook for 35-45 minutes.

Found On: Simple, but Delicious

Peanut Butter Surprise Cookies

2009-01-14T11:14:00.000-08:00

1 Cup creamy peanut butter
1 Cup sugar
1 egg
12 mini Reese's Peanut Butter Cups, unwrapped
36 mini marshmallows
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
1/4 Cup mini M&M's

Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.
Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.

Found On: Blissfully Domestic

CrockPot Pizza Fondue

2009-01-13T11:06:00.000-08:00

1 cup pasta sauce (my sauce had chunked mushrooms, it was perfect)
1/2 tsp Italian seasoning
10 pieces pepperoni, diced
1 cup shredded cheese (I used a combo of mozzarella, cheddar, and swiss)

Count out 10 pieces of pepperoni. Then eat the rest of the package.
Put the pasta sauce into your Little Dipper, and plug it in. Add the Italian seasoning and diced pepperoni. Shove in the cup of shredded cheese. I promise it will fit. Cover and leave plugged in (there are no heat settings on a Little Dipper) for 45 min or so.
Stir well and serve with tortilla chips, bread sticks, or crustini.
I made some crustini with the Food for Life brown rice bread. I cut the pieces in slices, then brushed olive oil on each side. Sprinkle with kosher salt and pepper. Bake at 400 degrees for about 15 min, flipping once half-way through.

Found On: A Year of CrockPotting

Crock Pot Black Eyed Pea Soup

2009-01-12T10:59:00.000-08:00

1 pound dried black eyed peas
1 pound spicy sausage (I used Aidells chicken habanero and green chile)
6 cups chicken broth
1 yellow onion, diced
1 cup diced carrots
1 cup diced celery
4 cloves garlic, diced
1/2 tsp Italian seasoning (not pictured. I didn't know I needed it at first. But I did.)
1 tsp kosher salt
1/2 tsp black pepper
Tabasco sauce (to add at the end to taste)

Soak your beans overnight. Drain and pick out the undesirables (broken, discolored beans) in the morning.
Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.
Cover and cook on low for 8 hours, or on high for about 6. Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. Don't blend too much---just enough to get the broth thicker and creamy-looking.
Ladle into bowls, and add Tabasco sauce to taste.

Found On: A Year of CrockPotting

Dilly Pickled Green Beans

2009-01-11T10:27:00.000-08:00

4 Lbs of Green Beans (approx)
1/2 tsp crushed red pepper flakes (per jar)
1/2 tsp mustard seeds (per jar)
1/2 tsp dill seed (per jar)
1 garlic clove (per jar)
5 C vinegar
5 C water
1/2 C Salt

Clean your green beans & cut them to fit in your 1pt canning jars.
Put pepper flakes, mustard seeds, dill seed, & a garlic clove into the bottom of each jar.
Pack raw beans into jar. Make these as tight as you can, they will shrink when they cook.
Boil together the vinegar, water and salt-this is your brine.
Pour enough brine over the beans in each jar to cover completely while still leaving 1/4 inch of headspace. (that's empty space between the top of the food and the rim of the jar)
Wipe rim clean, then add lid and tighten. Process in a boiling water bath for 5 minutes.
Wait a minimum of 6-8 weeks before eating. They need to "marinate".

One of the great things about this recipe is you can just make it with however many beans you have on hand-you don't have to wait till you have 4 lbs exactly, or worry if you have 6 lbs instead. Just fill up jars until you run out of beans, then make the brine. If you have left over brine go ahead and refrigerate it for use later (you have to reheat it to boiling of course). I you don't have enough brine make some more.

Found On: Frugal Upstate

Black Bean & Roasted Pepper Enchiladas

2009-01-10T10:23:00.000-08:00

5 whole wheat flour tortillas
2 1/2 c. enchilada sauce (I use this recipe, canned is fine)
1 15 oz. can organic black beans, drained and rinsed
1 small zucchini, sliced in half moons
2 poblanos, roasted, peeled and sliced
2 yellow bell peppers, roasted, peeled and sliced
1 red onion, sliced
Salt and Pepper
sprinkle of cayenne pepper
1 c. shredded cheddar cheese

Heat oven to 400 degrees.
Sautee zucchini and onions in a large skillet over medium-high heat. Season with salt and pepper. Sweat veggies for 5 minutes. Add in peppers, beans, 1/2 c. enchilada sauce, and cayenne.
Pour half the remaining sauce in a casserole dish.
Lay out tortillas, spoon mixture into each. Place in baking dish.
Top with remaining sauce, followed by cheese.
Bake for 20 minutes, until browned and bubbly.
Top with sour cream.

Found On: A Year In The Kitchen

Sour Cream Potato Gratin

2009-01-09T10:19:00.000-08:00

2 pound potatoes
2 cups cheese
6 tablespoons sour cream
2 tablespoon olive oil
1 garlic clove
1/2 cup chicken broth
1 teaspoon salt
black pepper
chives

Heat oven to 400F (200C).
If you can’t beat them, just use ‘em for cheap labour. Kiddo always has his grubby little hands in my photos :)
Peel your potatoes and slice them. Go for 1/8 inch slices. Throw the slices in a big bowl of cold water until you’re ready to use them—it will remove the surface starch and keep them from discoloring.
I like a hint of garlic to my gratin but I don’t want the garlic fumes to rise up from the baking dish, so I opted for 1 medium sized clove.
Chives. Need I say more? So bright green, so crispy and so fresh. I love them. Perfect mix between mild onions and garlic. Ok, I admit I had direct sunlight to my advantage when taking these shots, but still! Grab a good handful, wash them and finely chop them.
Grab yourself a bowl and mix 6 slightly heaping tbsp (low fat) sour cream, 2 tbsp olive oil, 1 tsp salt, pepper to taste and the chopped chives. I went for low fat sour cream.
Give it a good stir and taste to see if it needs anymore salt or pepper. Keep in mind that you’ll be adding cheese and broth as well, ok!
Add 1 1/2 cup of cheese. Mine was a really aged and spicy Gouda cheese, but you can go for gruyere or a spicy cheddar as well.
Drain the potato slices and lightly dab them with a paper towel.
Now most people would just layer the potato slices and pour the cream on top. Not me. I like to be different! I prefer coating all the potato slices before I put them in. This way I know each and every potato slice is covered with the cream & cheese mix.
Lightly grease an oven dish or roasting tray.
Now start layering those slices. There’s probably gonna be a little cream left on the bottom of the bowl, just pour it in as well. Because sour cream is a lot more compact than heavy cream, I’m adding a little liquid in the form of chicken broth. It also adds a little extra flavor.
Pop the potatoes in the oven for 35 minutes until they’re starting to turn golden brown. Take them out, use a fork to check for readiness. When the potatoes are nearly tender, sprinkle the remaining 1/2 cup of cheese on top and put them back in the oven for 10 to 15 more minutes.

Found On: Dutch Girl Cooking

PW's Mom's Cauliflower Soup

2009-01-08T10:17:00.000-08:00

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

Found On: The Pioneer Woman Cooks!

Basic Italian Pork Chops

2009-01-08T09:35:00.000-08:00

1 onion, thinly sliced
1 14.5 oz can diced tomatoes
3 cloves garlic, minced
1 tsp Italian seasoning
2 TBSP extra virgin olive oil
1 cup mushrooms sliced - optional
1/4 tsp (estimate it) fresh ground pepper

Heat a heavy skillet over medium low heat, add the olive oil and sliced onions. When the onions begin to soften add the garlic and cook for an additional 2 - 3 minutes. Add the mushrooms, diced tomatoes, Italian seasoning, and pepper. Heat through and place in a bowl, set aside.
Cook the pork chops (The technique for the chops themselves is basic. Sprinke lightly with salt and pepper, then dredge in flour. To dredge something means to coat it with something, in this case flour. Shake off the excess. Heat 2 - 3 TBSPs of olive oil over medium heat. Place the pork chops in the pan and cook, turning once. The meat should be lightly browned. Place in an oven safe dish and cover with sauce below. Bake at 350°F for 45 - 60 minutes.), place into the oven proof dish and top with the sauce.
If you are making a large batch, it’s OK to alternate a layer of chops with a layer of sauce. They are nearly cooked through before going into the oven and the long bake time is ensure the meat is flavorful and tender thanks to the acidity of the tomatoes

Found On: Home-Ec 101

Chinese Fried Rice, the Dutch Way

2009-01-07T10:12:00.000-08:00

4 cups cooked white rice
3 tbsp sunflower oil
1 small onion
4 oz ham
1 leek
2 eggs

Using rice that’s about a day old for this works best, but you can also do it with rice right out of the steamer/pan. I use my steamer to cook the rice and always go for 2 cups long grained rice and 3 cups salted water. This makes for about 8 to 9 cups of cooked rice. I’ll use 4 cups for the recipe and put the rest in the freezer.
‘Grab‘ your favorite pair of extra hands. I’m using these today. Let them finely mince a small onion.
Here’s the way I wash and chop my leeks. Usually you’d leave the root on when you do this, but I wasn’t going to use the dark green leaves so I left that part on in stead.
Just slice it in half length-ways, flip it over and slice it in half again so you get 4 strips. Now it’s really easy to rinse the leek before chopping it.
I went for about 4 oz ham. Give it a rough chop, no need to be fussy about it.
Break two eggs and lightly whisk them. Some people add salt and pepper to them at this point, I don’t, there’s enough salt in my rice.
Grab yourself a Dutch oven (me and my Dutch oven are Siamese twins these days:) or a big pan, pour in 3 tbsp sunflower oil and sautee the onion (over low to medium heat) for about 3 minutes. Until they turn slightly translucent. Add the leeks and give everything another 3 minutes. Don’t let the vegetables brown! Now push the onion & leek mix to the side.
Pour the eggs in the empty space and allow them cook for a minute or so. Now start stirring them until you end up with scrambled eggs. Simple huh? Don’t overcook them, though. Bring in the onion and leek mixture and combine everything before adding the ham. Cook for about 3 minutes over low heat.
Now all that’s left to do is add the rice, and give it an additional 5 minutes while stirring ocassionally.

Found On: Dutch Girl Cooking

Hot Tuna Salad

2008-12-31T13:36:00.000-08:00

4 cans chunk light tuna, drained
1/3 to 1 tsp. salt
3/4 cup mayonnaise
2 large stalks celery, chopped
2 T minced onion
2-3 tbsp. lemon juice
1/2 cup shredded cheddar cheese
1-3 cups crushed chips (potato, or we used tortilla)

Preheat oven to 350
Combine all except cheese and chips in a 3-quart casserole (I used my Pyrex pie dish).
Top with cheese and chips.
Bake for 15-25 minutes, or until cheese is melted and celery is tender.

Found On: Fun Foods on a Budget

Tater Tot Casserole

2008-12-30T13:34:00.000-08:00

1 pound browned ground beef (you can substitute ground turkey)
2 cans of cream of mushroom soup
1/2 bag of tater tots
1 can of green beans (drained)
1 soup can of milk

Preheat oven to 325
Mix the soup, milk, beans and ground beef in a casserole dish.
Stir in half the tater tots and then top the hotdish with more tater tots.
Bake until bubbling. Take out and let cool a few minutes. Serve.

Found On: Savvy Frugality

Pasta alla Vodka

2008-12-29T13:30:00.000-08:00

1 medium onion, chopped finely
2 to 3 cloves of garlic, chopped
2 tablespoons olive oil
2 tablespoons butter
3/4 to 1 cup vodka
1 can tomato puree
1 cup heavy cream
Pinch of red pepper flakes
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
1 pound pasta
1 cup grated Parmesan cheese

Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter.
When butter is melted, add in chopped onions and garlic. Stir and allow to cook for two minutes.
Pour in vodka. Stir and cook for three minutes.
Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat.
Stir in red pepper flakes, salt, pepper, and Parmesan cheese.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick.
Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it.
Stir in Parmesan cheese.
Pour mixture into large serving bowl.

Found On: The Pioneer Woman Cooks!

Pesto Parmesan Mini Twice Baked Potatoes

2008-12-28T13:28:00.000-08:00

18 small new potatoes, halved
2 russet potatoes, baked and peeled
1/2 c. milk (or more)
1/2 c. prepared pesto
1/2 c. grated parmesan cheese
salt and pepper

Place sliced potatoes cut side down on a steamer basket. Steam for 10 minutes, or until tender. Cool, then scoop out the insides with a mellon baller.
Place potatoes on a baking sheet.
Mash scooped potatoes with russet potatoes and milk. Fold in pesto and half the parmesan cheese. Taste for seasonings. Mix well.
Place in a piping bag and pipe into each shell. Top with remaining parmesan.
Bake at 375 for 20 minutes, or until crisp on top and heated through.

Found On: A Year in the Kitchen

Zero Point Garden Vegetable Soup

2008-12-27T13:37:00.000-08:00

4 cans fat free chicken broth
2 C. diced carrots
1 large onion, diced
1/2 head of cabbage, chopped (I am not a big fan so I usually omit this, but others say it makes the soup)
1 zucchini diced
1/2lb frozen green beans
4 garlic cloves, minced
1 sm can tomato paste
1 10 3/4 oz can diced tomatoes
1 tsp basil
1 tsp oregano
1 tsp salt

On med-high heat cook carrots, onion, and garlic for about 5 minutes.
Add all the remaining ingredients and bring to a boil.
Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender.
Enjoy your guilt free lunch, dinner, or snack!!

Found On: Blissfully Domestic

Down Home Mac & Cheese

2008-12-26T13:33:00.000-08:00

1/4 Cup (1/2 stick) butter, divided
1/4 Cup all purpose flour
1 Cup Milk
1/2 lb (8 oz) Velveeta pasteurized prepared cheese, cut into 1/2 inch cubes
2 Cups elbow macaroni, cooked and drained*
1/2 Cup Kraft shredded Cheddar Cheese
1/2 Cup crushed Ritz Crackers

Preheat oven to 350F. Melt 3 Tbsp. of butter in medium saucepan over low heat.
Add flour and mix well. Cook 2 minutes, stirring constantly
Gradually add milk, stirring until well blended.
Cook on medium heat until mixture boils and thickens, stir constantly.
Add Velveeta and cook until melted, stirring frequently
Add macaroni and mix lightly
Spoon into greased 2 qt casserole dish; sprinkle with shredded cheddar. Melt remaining 1 Tbsp. butter; toss with Ritz crumbs and sprinkle on top.
Bake 20 minutes or until heated through

Found On: Blissfully Domestic

Roasted Garlic and Parmesan Stuffed Crescents

2008-12-25T13:10:00.000-08:00

1 tube of reduced fat crescent rolls
1 bulb of garlic, roasted
1/2 c. shredded parmesan cheese
1 tsp. penzeys pizza seasoning (salt, pepper, crushed red pepper, oregano, fennel seed, sugar)
EVOO

To roast garlic:

Preheat oven to 375
Slice garlic bulb 2/3 from the top.
Place on foil, drizzle with EVOO, close up packet, roast for 1 hour.
Remove and open, cool.

To make rolls:

Open crescents, spread out on a cutting board.
In a small bowl, mix together garlic cloves, parmesan and seasoning. Make a paste.
Use a spatula to apply some to each roll. Roll up and place on a baking sheet.
Bake for 13 minutes.

Found On: A Year in the Kitchen

Chicken Tortilla Soup

2008-12-24T13:40:00.000-08:00

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice (I used lime juice)
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. (I pre-cooked and shredded the chicken and then cooked this in the crockpot on low for 6 hours)
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Found On: Sweet Savory Southern

Non-Alcoholic Punch

2008-12-23T13:26:00.000-08:00

4 cups cranberry juice
4 cups pineapple juice
1/3 cup hot tamales or red hots candy
1 cinnamon stick

Combine juices in your crockpot, and add hot tamales or red hots.
Cover and cook on high for 2 hours, or on low for 4-5. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony-flavor.

Found On: A Year of CrockPotting

Sugar Cookies with Royal Icing

2008-12-22T13:20:00.000-08:00

Sugar Cookies:

1 cup butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla
2 large eggs
3 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

In a bowl whisk together the flour, baking powder, and salt; set aside.
Preheat the oven to 350F. In a mixing bowl cream the butter and granulated sugar until fluffy. This may take about three or four minutes. Beat in the vanilla, followed by the eggs, one at a time.
Mix until well combined.
Gently stir in the flour.
Use a spatula to scrape the sides and bottom. The dough will be very thick, but quite soft.
Divide the dough in half, flatten into a disc and wrap with plastic wrap. Chill for an hour, until firm.
Roll out to 1/4″ thick and cut with a floured cookie cutter. Mine is a top-of-the-line, cutting edge jar band. A glass will do just fine.
Place on a baking sheet and chill in the refrigerator for 5-10min to prevent the dough from spreading during baking.
Bake at 350F for 8 - 10 minutes or until the edges are slightly brown.
Cool on the baking sheet for five minutes and then gently transfer to a wire rack to cool completely.
Cool completely before frosting.

Royal Icing:

2 egg whites
3 cups confectioners sugar
2 tsp fresh lemon juice
1/2 tsp vanilla (optional and do not use if you want the icing to remain pure white)

Whip the egg whites and slowly add the the sugar, scraping the sides with a spatula. Whip until smooth.
Stir in food coloring. Cover tightly with plastic wrap as this frosting hardens when exposed to air.

Store cookies in an airtight container and separate with wax paper if cookies are frosted.

Found On: Home Ec 101

Basic Chicken Noodle Soup

2008-12-21T13:27:00.000-08:00

Drizzle of EVOO
1 yellow onion, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
8 sprigs of thyme
6 c. chicken stock
2 c. water
1 c. egg noodles or other pasta
1/2 lb. poached, shredded chicken
salt and pepper

Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
Add thyme, salt and pepper, stock, water, and bring to a simmer.
Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).
Add pasta, keep at a simmer and cook for 15 minutes. Serve.

Found On: A Year In The Kitchen

Oreo Cookie Truffles

2008-12-20T13:19:00.000-08:00

1 lb of Oreos
1 block of cream cheese
chocolate for melting

Take one package of Oreos and throw it in your food processor. Pulverize totally. It should look like sand.
Add an entire block of cream cheese. Pulverize again until it forms a dough-or as I like to call it "oreo mud".
Put dough in fridge for about 45 min to firm up a bit.
Roll dough into walnut sized balls. Stick in fridge again to firm up.
Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
Dip balls into the chocolate and lay on wax paper to harden.

Found On: Frugal Upstate

Shortbread

2008-12-19T13:25:00.000-08:00

2 cups flour
1/4 teaspoon salt
1 cup butter
1/2 cup sugar

Mix the flour and salt in a bowl.
Cream the butter and sugar in another bowl
Mix the flour into the butter.
Roll out the dough on a lightly floured surface and cut out the shapes that you want.
Bake in a preheated 350F oven until lightly brown, about 8-10 minutes.

Found On: Closet Cooking

Simple Peanut Butter Fudge

2008-12-18T13:23:00.000-08:00

1 cup butter + extra for greasing
1 cup peanut butter
1 tsp vanilla
1 lb powdered sugar

Line an 8×8 inch pan with foil, grease it well with softened butter. Cut and grease a piece of wax paper to fit over the fudge. Set aside.
In a large microwave safe container (capacity should be at least 6 cups) place the butter and peanut butter. Microwave on high for two minutes.
Carefully remove the container from the microwave and give it good stir. When you first remove it from the microwave it will be in 3 separate layers. Stir enough to create a smooth consistency.
Return to the microwave, cover, and heat on high for another two minutes.
Be careful, the peanut butter is extremely hot. Remove from the microwave and stir constantly while adding the powdered sugar and vanilla.
Once the mixture is smooth press into the foil lined pan and cover with the wax paper. Place in the fridge to cool. If your refrigerator has glass shelves, place a dishtowel beneath the pan. This is important, unless you firmly believe that nothing says fun like picking glass shards out of produce. Allow to cool completely (at least two hours, but preferably overnight) before cutting. Fudge dries out quickly, so cover with wax paper and store in an airtight container.

Found On: Home Ec 101

Girdle Busters

2008-12-17T13:16:00.000-08:00

Base:

1 box yellow cake mix with pudding
1 stick butter, melted
1 cup nuts (I use pecans)
1 egg, beaten

Mix & pat in 9x13 pan.

Topping:

2 eggs
8 oz cream cheese
1 box powdered sugar

Beat together & spread on top of base.
Bake at 350* for 45 minutes.

Note: May add chocolate chips to topping if you like. I usually use half a small bag, but you can adjust to taste.

Found On: Kaci's Life

Hot Sweet Onion Dip

2008-11-29T09:19:00.000-08:00

1 (4 ounce) package of cream cheese (softened)
1/2 cup mayonnaise
1/2 cup parmigiano reggiano (grated)
1/2 cup sweet onion (chopped)
pepper to taste

Mix everything and place it in a baking dish.
Bake in a preheated 350F oven until the top is nice and browned, about 30-50 minutes.

Found On: Closet Cooking

CrockPot Turkey Breast

2008-11-27T09:25:00.000-08:00

4 to 6 pound turkey breast (bone-in or out. your choice)
2 cupswhite wine (you can use broth instead, if you'd like)
1 stick of butter
1 onion
salt and pepper

I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.
Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard. Salt and pepper the breast liberally. Plop it, breast-side down into the crockpot.
Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter. Pour the wine over the top.
Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°.
Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.

Found On: A Year of CrockPotting

Pizza Biscuits

2008-11-26T09:22:00.000-08:00

1 lb ground beef, browned
1 jar of your favorite spaghetti sauce
1 can of layered refrigerator biscuits (I used Grands Biscuits, as recommended at Rocks in My Dryer)
Mozzarella Cheese, Shredded

Brown ground beef and add in spaghetti sauce.
Pull apart the Grands Biscuits (in the middle) so that you’ll have two biscuits. There will be a natural place for them to pull apart, so just look for it.
Roll out each biscuit (you should now have 16, if you started with a Grands Biscuit tube that says there are eight rolls) until they are about six inches in diameter.
Put each rolled out biscuit into a greased muffin tin. You’ll put it in so that it makes a cup, like a pastry shell (you will fill these in the next step).
Fill each cup with a few spoonfuls of the meat/sauce mixture. (You may have sauce/meat still leftover — I certainly did. Just put it in the fridge to use later, or as happened in our house, our meat lovers asked for more of the meat and sauce.)
Sprinkle cheese on top of each of the cups.
Bake for 8 - 12 minutes at 350 degrees.
Pop them out of the muffin tins when they are done and serve immediately.

Found On: Blissfully Domestic

Cranberry Butter

2008-11-25T09:16:00.000-08:00

3/4 cup butter, softened (margarine is okay too)
2 tbsp. brown sugar
2 tbsp. honey
1 cup chopped fresh cranberries
2 tbsp. chopped walnuts, optional

In a small mixing bowl, beat butter, brown sugar, and honey until fluffy, about 5 minutes.
Add cranberries and walnuts if desired; beat 5 minutes longer or until butter turns nice and pink.
Transfer to a sheet of plastic wrap; roll into a log.
Refrigerate until chilled. Unwrap and slice or place on a butter dish. Yields 1 1/3 cup.

Found On: Fun Foods on a Budget!

Quick & Easy Lemon Pie

2008-11-24T09:10:00.000-08:00

2 cups cold milk
2 pkgs (4-serving size each) JELL-O Lemon Flavor Instant Pudding and Pie Filling
1 tablespoon lemon juice
1 Graham Cracker Pie Crust (6 oz)
1 tub (8 oz) Cool Whip, thawed

Pour milk into large bowl.
Add dry pudding mixes and lemon juice. Beat with wire whisk for two minutes or until well blended. (The mixture will be thick.)
Spread 1 and 1/2 cups of the pudding mixture onto the bottom of the crust, and then set it aside.
Add half of the Cool Whip to the remaining pudding (still in the bowl), and stir gently until well blended. Spread this over the pudding layer in the crust.
Top with the remaining Cool Whip that is still in the tub.
Refrigerate for at least four hours or until set.

Found On: Blissfully Domestic

CrockPot Mashed Potatoes with Cream Cheese & Sour Cream

2008-11-23T09:06:00.000-08:00

5 pounds of red potatoes
1 block of cream cheese, room temperature
1 cup sour cream
1 chicken bouillon cube
1/2 cup of water, reserved from boiling the potatoes
1 tsp garlic powder
1 T dried parsley

Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water.
Drain the potatoes, and return to pot. Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
Mash with a potato masher.
After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4.
Can be kept on warm indefinitely.
After two hours on high, my potatoes got a bit crusty on the top and edges. They were divine.

Found On: A Year of CrockPotting

Hot Spinach & Artichoke Dip

2008-11-22T09:03:00.000-08:00

1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
1 (14 ounce) can artichoke hearts (drained and coarsely chopped)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (grated)
1/2 teaspoon chili sauce (optional)
1/4 cup parmigiano reggiano (grated)
1/4 cup mozzarella (grated)

Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Found On: Closet Cooking

Simple Sweet Cornbread

2008-11-21T08:53:00.000-08:00

2 cups plain yellow cornmeal
1/3 cup sugar
3 tsp baking powder
1 egg
1 1/4 cups milk
3 TBSP vegetable oil or melted bacon fat
1 tsp salt

Preheat oven to 475.
In a medium bowl stir together the cornmeal, sugar, salt, and baking powder
Place your cake pan (9×9x2) or muffin tin (12) in the oven for three to five minutes.
Add your liquid ingredients to the dry ingredients and stir until combined.
Remove your pan from the oven, grease it with a light coating of your favorite cooking spray. (If you really want to get back to your roots, grease your pan with the 3 TBSP of bacon grease. Simply put the grease into the pan before it is heated in the oven. Watch it carefully because it will burn quickly. Take the pan out of the oven and tilt it to be sure it’s well coated. The pour the excess into your batter. Just remember it’s 3TBSP total, not in addition to the 3TBSP mentioned in the ingredient list.)
Pour your batter in the hot baking pan and immediately place in the oven with the rack at the middle setting.
Bake for 15 - 20 minutes, a toothpick inserted into the center should come out clean. Remove from the oven and place the cake pan on a rack to cool.

Found On: Home Ec 101

Sour Cream Apple Pie

2008-11-20T08:45:00.000-08:00

Crust:

1 Pillsbury refrigerated pie crust (from the 15 oz box) soften as directed on box

Filling:

1 1/4 C Sour Cream
3/4 C granulated sugar
1/4 C all purpose flour
1/4 tsp salt
2 tsp vanilla
1 egg
6 C Granny Smith Apples, peeled, cored and sliced 1/4″ thick. ( I used 6 medium Granny Smith’s)

Topping:

1/2 C all purpose flour
1/2 C chopped walnuts
1/4 C granulated sugar
1/4 C packed brown sugar
1/2 tsp ground cinnamon
dash salt
3 Tbsp cold butter

Heat oven to 400 F.
Place pie crust in a 9″ glass pie plate as directed on the box.
In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
Fold in apples and mix until well coated
Pour into the crust lined pie plate
Cover the edges of the pie crust with strips of foil to prevent burning.
Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
While the pie is baking, mix all topping ingredients (except butter). Cut in butter, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.
Sprinkle the topping over pie; bake 20 to 25 minutes, or until the topping is golden brown. During the last 5 minutes remove the foil strips to get the crust edges golden brown
Cool completely on a cooling rack.

*Rachel’s tweaks: I would add an additional 1/2 C of chopped walnuts to the topping because walnuts rock and the combination of the walnuts, crispy topping, creamy sour cream apples is just too delicious for words. When the pie is fully cooked, switch the setting to broiler and leave the pie in for a few more minutes. This will caramelize the sugars and give you an amazingly awesome tonguegasmically delicious crust that you will fall in love with.

Found On: Blissfully Domestic

Iced Lemon Poundcake

2008-11-08T11:29:00.000-08:00

Cake:

1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract

Glaze:

3/4 cup sugar
3/4 cup water
1/3 cup lemon juice
1 teaspoon grated lemon rind

Preheat oven to 300 degrees F. Grease and flour a 9x13 pan.
Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract.
Pour batter into a prepared pan. Bake for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes.
Lemon Glaze: Combine glaze ingredients, stirring until sugar dissolves. Spoon glaze over top, a little at a time.
Let lemon pound cake cool completely.

Found On: Simple, but Delicious

CrockPot Applesauce

2008-11-07T11:24:00.000-08:00

This makes enough for 4 people. If you would like to freeze or can, use more apples.

4 large apples, skinned ,cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 T brown sugar
1/4 cup water

I used a 4 quart crockpot for the applesauce.
Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot.
Add the juice from the lemon, and the water. Pour in the vanilla, and add the cinnamon and brown sugar.
Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after 6 hours, and I used a fork.

Found On: A Year of CrockPotting

Buffalo Chicken Dip

2008-11-06T11:20:00.000-08:00

1/2 cup shredded cooked chicken (you can use 1 can of chicken)
1 Pkg of Cream Cheese
1/2 C Ranch Dressing (can sub homemade, or in a pinch could use mayo thinned w/ a little milk to dressing consistency)
1/4 to 1/2 C Hot Sauce (I usually use a scant 1/2 cup)
1/2 C Shredded Cheddar Cheese (or more. . . )

Soften Cream Cheese to room temperature.
Preheat oven to 350
Mix Cream Cheese, Hot Sauce and Ranch Dressing.
Spread into a greased/sprayed pan
Layer chicken on top of cream cheese mixture.
Sprinkle with shredded cheese.
Bake for 30 minutes**.
Serve with something pretty firm for dipping-tortillas, "frito" style scoops, crackers, celery sticks. The dip is thick and will break your typical potato chip.

**Note: Some people prefer to cook about 15 min, then put the shredded cheese on and finish the last 15 minutes. It's up to you.

Found On: Frugal Upstate

CrockPot Cheeseburger Soup

2008-11-05T11:07:00.000-08:00

4 cups chicken broth
1 T dried onion (I have used real onion, but prefer the dried because it completely disappears)
1/2 lb lean ground beef, browned and drained on the stove top
1 red bell pepper, seeded and chopped
1 cup milk (I used soy. If you are using cow's, stick to 2% or lower)
12 oz Velveeta, cubed
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
Tabasco sauce, optional
crumbled bacon, optional

Brown the meat on the stove top, and drain fat. Set aside to cool a bit.
In a 4 quart or larger crockpot, add the chicken broth and milk. Stir in the onion flakes and minced garlic. Cut up the bell pepper and potatoes (I didn't peel them), and add. Cut up the Velveeta and add. Stir in the browned meat.
Cover and cook on low for 5-7 hours, or until everything is good and melty.
Garnish with Tabasco sauce and crumbled bacon if desired.

Found On: A Year of CrockPotting

Tomato Basil Quiche

2008-11-04T11:14:00.000-08:00

2 medium or 1 large tomato, sliced 1/4 inch thick (I used 1 cup grape tomatoes, sliced in half lengthwise)
2 cups shredded sharp white Cheddar (or you may use Gruyere) (I used sharp Cheddar)
1-2 cloves garlic, finely chopped
1 unbaked 9-inch pie shell
1 small onion, thinly sliced
Leaves from 3 small stems fresh basil, torn if large
4 eggs
1 2/3 cups light cream (I used whole milk)
6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes) (I omitted)
1/2 teaspoon freshly ground black pepper

Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.
In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.
In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.
Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.
Let the quiche cool on a wire rack for a few minutes before serving.

Found On: Sweet Savory Southern

Turtle Bars

2008-11-03T10:10:00.000-08:00

Preheat oven to 350

1 German Chocolate Cake mix
3/4 cup butter softened
2/3 cup evaporated milk

Mix together and spread half of the batter in a greased 9x12 pan. Bake for 12-15 min

1 bag caramels
1/3 cup evaporated milk

Melt in microwave for 20 second intervals, stirring often until creamy. Pour caramel mixture over the baked layer and sprinkle on top:

1 cup milk chocolate chips
1 cup of chopped pecans

Drop the rest of the batter on top and return to the oven for 20 minutes. Cool and have a HUGE icy cold glass of milk to wash it down.

Found On: 24 Hour Menu

Autumn Sausage Casserole

2008-11-02T10:40:00.000-08:00

1 pound sausage (I used chicken with artichoke and garlic)
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 T dried parsley flakes
1 T brown sugar
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp black pepper
1/3 cup chicken broth or water

The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
Otherwise, dump all the ingredients into the crock, and stir well.
Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.

Found On: A Year of CrockPotting

PW's Creamy Herbed Potatoes

2008-11-01T10:36:00.000-07:00

4 to 5 russet potatoes
1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage

Preheat oven to 350 degrees.
Slice potatoes very thinly.
Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
Top with Parmesan cheese and bake for 45 minutes, or until bubbly.
Allow potatoes to sit 15 minutes before serving.

Found On: Pioneer Woman

CrockPot Shepherd's Pie

2008-10-31T10:45:00.000-07:00

3 cups leftover mashed potatoes
1 lb ground turkey or beef
2 cloves garlic, chopped
2 cups frozen vegetables
1 medium onion, chopped finely, or 1 T onion flakes
1/2 tsp seasoned salt
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp paprika (then a bit more for garnish)
1 cup water
2 cups shredded cheese

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.
Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.
Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

Found On: A Year of CrockPotting

Decadent Peanut Butter Pie

2008-10-30T10:32:00.000-07:00

Ingredients:

1 prepared chocolate cookie pie crust
1 cup Creamy peanut butter
8 oz cream cheese
1/2 cup sugar
4 1/2 cups (12 oz) cool whip
1 (11.75 oz) jar hot fudge ice cream topping

Drizzle:

2 T peanut butter
2 T hot fudge

Directions:

In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.
Reserving 2 tablespoons of hot fudge, place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time.
Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
Place the 2 Tbs. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. peanut butter going in the opposite direction of the hot fudge.

Found On: Simple, but Delicious

Cabbage Roll Casserole

2008-10-29T10:04:00.000-07:00

1 ½ lbs ground beef (or venison)
2 onions
1 clove garlic
1 tsp salt
¼ tsp pepper
1 can tomato soup (or 1 can tomato sauce)
1 C water
½ C uncooked rice
4 C shredded cabbage

Chop onion and mince garlic.
Brown beef, onion, and garlic together.
Mix in tomato soup, salt, pepper, water and rice. Bring to a boil & simmer for 20 min.
Layer cabbage, rice mixture, cabbage, rice mixture in a greased casserole dish and cook, covered, at 350 degrees for 1 hour.

Variations:

Use 1 cup cooked rice instead of the dry rice & water.
Substitute tomato juice for the tomato soup and water.
Bagged “coleslaw” mix could be used, but is usually more expensive than buying cabbage & shredding it.
The entire casserole could be cooked on low in the crockpot for 4 hrs.

Found On: Frugal Upstate

Super Easy CrockPot Lasagna

2008-10-28T09:16:00.000-07:00

box of regular lasagna noodles
jar of pasta sauce
ricotta cheese
package of shredded Italian cheese
mushrooms
chopped veggies (I used broccoli and cauliflower)
mushrooms
spinach
hardboiled eggs
meat (optional)-- I happened to use 1/2 pound of hamburger meat.
spices you use normally when you brown ground meat
1/4 cup water

brown meat with chosen spices in large skillet
pour in entire jar of pasta sauce (save jar, don't rinse or throw away!)
simmer on low for a few minutes
put a ladle-full of sauce mixture into the bottom of your crockpot.
top with a layer of dried lasagna noodles. You'll have to break them to fit
smear ricotta cheese on top of lasagna noodles
layer veggies, mushrooms, eggs and spinach on top of the ricotta cheese
add a handful of the shredded cheese
ladle on some more of the meat sauce
top with more dry noodles and repeat layers until crock is to desired capacity.
put the 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food.
cover and cook on low for 8 hours, high for 4.
Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up.

Found on: A Year of Crock Potting

PB&J Muffins

2008-10-27T12:25:00.000-07:00

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
approx 1/3 cup jam

Preheat oven to 375F and line a muffin tin with paper liners (I do suggest using the liners instead of just greasing - the jam could leak out and stick to the tin, making a big mess.)
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.

Found On: Fun Foods on a Budget

Herbed Chicken & Dumplings

2008-10-26T09:28:00.000-07:00

Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Found On: Sweet Savory Southern

PW's Pumpkin Cake with Whiskey Whipped Cream

2008-10-25T09:19:00.000-07:00

1 cup golden raisins
1 cup whiskey (optional)
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1 stick of softened butter
1 1/2 cups sugar
3 eggs
1 1/4 cup plain, unflavored yogurt
1 cup canned or fresh pumpkin puree

Preheat oven to 325 degrees.
Spray 9 x 13 inch pan with baking spray.
Combine whiskey and raisins in a bowl and allow to soak for awhile.
Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs 1 at a time, beating after each egg.
Add yogurt and pumpkin and mix gently until just combined.
Add flour mixture in increments, beating until just combined.
Drain raisins and stir in by hand.
Pour batter into pan and bake for 35 to 45 minutes, or until set.
Remove from oven and allow to cool completely.

When cake is cool, make Whiskey Whipped Cream:

1 cup heavy cream, very cold
2 to 3 tablespoons sugar
2 tablespoons whiskey

Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Found On: Pioneer Woman

Sour Cream & Onion Chicken

2008-10-24T12:41:00.000-07:00

3-4 boneless skinless chicken breasts, pounded thin
8 oz cream cheese, softened
1/4 cup chives
1/2 stick butter, softened
Salt and pepper

Preheat oven to 350 degrees.
Mix together cream cheese, chives, and butter.
Sprinkle both sides of the chicken with salt and pepper.
Lay flat and spread filling across chicken.
Roll up chicken and place in a baking sheet.
Spread any additional filling on top of the chicken. Cook for 1 hour.

Found On; Simple, but Delicious

Paula Deen's Creamy Macaroni & Cheese

2008-10-23T12:37:00.000-07:00

2 cups uncooked elbow macaroni
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
Then add drained macaroni and stir again.
Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Add extra shredded cheese to the top for the last 30 mins of cooking (optional, and not in ingredients list)

Found On: FoodNetwork