Kia's Kitchen

Cottage Cheese Ranch Dip

2011-03-13T08:42:00.001-07:00

16 oz. cottage cheese

2 heaping Tblsp. Best Foods Mayo

2 heaping Tblsp. sour cream

a thin sprinkle of garlic powder over top

1 pkg. ranch dry mix (buttermilk)

Mix all ingredients together and refrigerate.

Best if refrigerated for a few hours before serving.

Serve with ruffled potato chips.

Hot Wing Chicken Dip

2011-03-13T08:37:00.001-07:00

3-4 boneless skinless chicken breasts

1 bottle of Frank's Wing Sauce

2 pkg. of cream cheese

1 bag of shredded cheese (don't use fiesta kind)

1 bottle of Ranch dressing

celery

chips

Boil chicken. Shred chicken, pour in Frank's sauce, and marinate over night.

Next day...

Set out cream cheese to soften. About 1 1/2 hours before wanting to eat, put chicken and all other ingredients into crock pot on high. Keep checking and stirring to mix all ingredients together until melted. Leave on high for awhile, and then turn down to low.

Serve with chips and or celery or other vegetables of your choice.

Jalapeno Chip Dip

2010-10-12T08:22:00.000-07:00

24 oz. sour cream

1 can diced jalapenos

1 can diced green chiles

onion powder

garlic powder

coarse ground pepper

Lawry's seasoning salt

To the sour cream add: 1/2 can jalapenos and some of the juice (adjust according to desired heat level), 1 can green chiles, palmful of onion powder, 1/3 palmful garlic powder, 1/3 palmful Lawry's seasoning salt, dash of pepper.

Be careful with garlic powder, start off with a small amount. If the dip tastes to "garlicky" the only way to fix it is to add more sour cream. I prefer eating this dip with Ruffles. The longer it sits the hotter it gets.

Sopapilla Cheesecake

2010-10-12T08:16:00.000-07:00

2 pkg. cream cheese

3/4 c. sugar

1 t. vanilla

1 c. melted butter

2 pkgs. refrigerated crescent rolls

cinnamon/sugar mixture

Grease 9 x 13 pan. Lay one pkg. of crescent rolls on bottom of pan. Beat cream cheese, sugar, and vanilla. Spread over bottom layer of crescent rolls. Lay second pkg. of crescent rolls on top. Pour one cup of melted butter on top and sprinkle cinnamon/sugar mixture on top. Bake in a 350 degree oven for 30 minutes, or until golden brown.

Coconut Fruit Dip

2010-10-12T08:11:00.000-07:00

1 large tub Cool Whip

1 large pkg. instant vanilla pudding

1 can/box coconut cream (found on alcohol isle)

Mix ingredients together well. Refrigerate until cold and serve with fresh fruit.

BBQ Spare Ribs

2010-07-21T14:14:00.001-07:00

6 lbs spare ribs (pork or beef)
1/2 c. vinegar in large kettle
Add cold water to cover meat. Simmer for one hour and then drain. (Cooking ribs in vinegar makes the meat swell and loose all fat from meat.)

Sauce
2 c. ketchup
1 c. water
1 c. soy sauce
2 c. honey
1 tsp. garlic salt
Blend and simmer until thickened. May at 1 T. cornstarch in 1/2 c. water to help thicken. Simmer 10-15 minutes. Can put sauce on ribs on grill or in oven.

Butter Poppy Seed Cake

2010-07-21T14:11:00.000-07:00

1 Betty Crocker lemon cake mix
1 6oz. lemon pudding
1 c. pineapple juice
1/2 c. oil
1 T. poppy seeds
4 eggs

Mix together and put in a greased and flour bundt cake pan. Bake at 350 degrees for 45 minutes. 10 minutes before the cake is done, melt 1 c. sugar, 1/4 c. water, 2 cubes butter on stovetop. Bring to a boil. Take cake out and poke with long fork. Pour sauce over cake while in pan. Let set for 45 minutes on counter and then remove and slice.

Chicken Salad (Salt River Stake: Alice Brinton)

2010-07-21T14:07:00.000-07:00

2 c. small shell macaroni
1 c. Kraft cole slaw dressing
1 c. mayonaise
1 can diced water chestnuts, drained
2 cans chicken
1/2 tsp. onion, grated
2 c. pineapple tidbits, drained
2 c. purple or green grapes
2 c. apples
2 c. chopped celery
salt to taste
cashews are optional

Cook macaroni and drain. Add dressing and mayo and marinate over night. Mix remaining ingredients.

P.F. Chang's Chicken in Soothing Lettuce Wraps (Top Secret Restaurant Recipes 2)

2010-01-01T12:23:00.000-08:00

SPECIAL SAUCE

1/4 cup granulated sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/4 teaspoon sesame oil
1 tablespoon Chinese hot mustard powder (you can use the kind that comes already prepred in the bottle so you don't have to add water)
2 teaspoons water
1 to 3 teaspoons chili garlic sauce

STIR FRY SAUCE

2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice wine vinegar

2 tablespoons vegetable oil
2 skinless chicken breast fillets (I used ground chicken breast)
1 cup diced canned water chestnuts
2/3 cup diced canned straw mushrooms
3 tablespoons chopped green onion
1 teaspoon minced garlic

1 cup fried maifun rice sticks (follow the directions on the package for frying the maifun-add maifun, a little at a time, and when it floats to the top remove it to a paper towel. The rapid noodle expansion is actually quite exciting)
4 to 5 iceberg lettuce cups

1. Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 c. sugar in 1/2 c. water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oil. Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps. Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps.

2. Prepare the stir fry sauce by mixing the soy sauce, brown sugar; and rice vinegar together in a small bowl.

3. To prepare the filling for your lettuce wraps, bring 2 tablespoons of the vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken form the pant to cool. Keep the oil in the pan. ( I simply browned ground chicken and use a potato masher to break it up.)

4. Dice water chestnuts and mushrooms to the size of small peas.

5. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. with the wok or pan on high heat, add the remaining tablespoon of vegetable oil. Add the chicken, water chestnuts, mushrooms, green onion, and garlic to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then spoon it into a dish lined with a bed of fried rice noodles (maifun).

6. Serve chicken with a side of lettuce cups. make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.

7. Make the special sauce at the table by adding your desired measurement of mustard and chili sauce to the special sauce. 1 teaspoon each of mustard and chili sauce for mild, 2 teaspoons each for medium and 3 teaspoons of each for hot. Stir well.

8. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding the sucker up like a taco, then munching down upon it with reckless abandon.

Shar's Whole Wheat Feather Light Dough

2010-01-01T12:20:00.000-08:00

7 cups freshly ground whole wheat flour (more will be needed)
½ cup potato flour
½ cup powdered buttermilk
3 cups high gluten flour or 2/3 cup vital wheat gluten
5 tbsp. Saf instant yeast
4 tbsp. Dough enhancer
6 cups warm water (approx. 115°)
1 cup canola oil
2/3 cup honey
5 beaten eggs
2 tbsp. Sea salt

In bosch with dough hook: 7 cups freshly ground whole wheat flour, ½ cup potato flour, ½ cup powdered buttermilk, 3 cups high gluten flour or 2/3 cup vital wheat gluten, 5 tbsp. Saf instant yeast, 4 tbsp. Dough enhancer

Mix all the ingredients together thoroughly for approx. 1 minute to keep the powdered milk from forming lumps.

Add: 6 cups warm water (approx. 115°), 1 cup canola oil, 2/3 cup honey

Mix again for several minutes. Cover and allow to sponge for 10 to 15 minutes.

Add: 5 beaten eggs, 2 tbsp. Sea salt

Continue to add fresh ground whole wheat flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. The dough should be sticky. Knead for about 5 minutes or until the gluten is developed.

Form dinner rolls and place on a parchment lined cookie sheet. Let rise until double in size and fill the pan. Bake at 350° for 15 to 20 minutes, or until golden brown.

This dough makes great dinner rolls, cinnamon rolls or any recipe that calls for soft dough.

Cinnamon rolls bake at 350° for 20 minutes.

Shar's Nutritious White Bread

2010-01-01T12:19:00.000-08:00

5 lbs (approx) Arrowhead unbleached flour
1 cup buttermilk powder or powdered milk
½ cup potato flour
2 cups high gluten flour
6 tbsp. Saf instant yeast
2 tbsp. sea salt
5 cups warm water (approx. 115 degrees)
2/3 cup canola oil
2/3 cup raw honey
6 eggs

In the Bosch Universal with dough hook:
6 cups arrowhead unbleached flour
1 cup buttermilk powder or powdered milk
½ cup potato flour
2 cups high gluten flour
6 tbsp. saf instant yeast
2 tbsp. sea salt

Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute.

add:
5 cups warm water (approx. 115 degrees)
2/3 cup canola oil
2/3 cup raw honey
6 eggs

Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if recipe is being made into dinner rolls or cinnamon rolls, a stiff dough is needed for your bread. Knead for about 5 minutes.

Prepare a large 13 quart stainless steel by slightly oiling the inside and place dough in to rise double. Cover with plastic wrap to avoid the air from forming a slight crust on top.
With your dough divider, separate dough into 6 loaves, with oiled hands shape loaves and place in bread pans that have been sprayed with pam. Cover with dry towels and allow to rise until dough is a good 2 inches above the rim of the pan. The pan size we use is 10 x 4 ½ , you’ll get more loaves if a smaller pan size is used. Fill each loaf pan about ½ full. Approx. 2 pounds of dough.

Bake in pre-heated oven at 350 degrees for 30-35 minutes, or until the internal temperature is 180 degrees. An instant read thermometer is very useful in telling if your bread is done.

Cool on cooling racks before putting into bread bags. The bread can be frozen for up to 30 days without freezer burn. This dough is excellent for dinner rolls or cinnamon rolls, just keep the dough much softer, and only bake for 15-20 minutes.

Shar's Basic Whole Wheat Bread

2010-01-01T12:18:00.000-08:00

6 cups warm water, approx. 115 degrees
2 tbs. Sea salt
2/3 cup canola oil
2/3 cup honey
3 tbs. Dough enhancer
2 cups high gluten bread flour or 1/3 cup vital wheat gluten
3 tbs. Saf instant yeast
6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe)

Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean.

Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. (remember your bosch has 700 watts of power and a reset button.)

Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 ½ by 4 ½” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4, it will depend on the weather and the climate outside.

Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature.

Bake in preheated oven at 350 degrees for 30-35 minutes, or until the inside temp. Is 200 degrees. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.

Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.

Shar's Multi Grain and Seed Bread

2010-01-01T12:17:00.000-08:00

6 cups warm water, approx. 115°
2 tbsp. Sea salt
2/3 cup canola oil
2/3 cup honey
3 tbsp. Dough enhancer
3 cups high gluten bread flour (low carb, use ¾ cup vital wheat)
3 tbsp. Saf instant yeast
4 cups of fresh ground wheat flour
2 cups ground spelt flour (1 ½ cups unground)
2 cups ground kamut flour (1 ½ cups unground)
(6 to 8 cups of un-ground wheat grain will make enough flour for this recipe)
2 cups multi-grain/seed mix, unground (pre-packaged in the refrigerator)

Or

½ cup nine grain cracked cereal
½ cup sunflower seeds
1/3 cup millet
1/3 cup flax seed
1/3 cup sesame seed

Shape loaves, and place in a well greased or sprayed (nonstick spray) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature.

Bake in preheated oven at 350° for 30-35 minutes, or until the inside temp. Is 200° . An instant read thermometer is very useful in telling whether your bread is done. Test after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200°, place back in pan and bake another few minutes. Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.

Shar's Country California Walnut Bread

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

2 ¼ cups hot water (115°)
½ cup buttermilk powder
½ cup walnut oil
½ cup honey
2 tbsp. Saf instant yeast
1 tbsp. Sea salt
1 ½ cups toasted walnuts
2 cups high gluten flour (more will be needed)

Add ingredients in bosch mixer with dough hook:

Start kneading on speed one, adding high gluten flour one cup at a time until a soft dough is formed. The dough will pull clean from the sides of the bowl, and the texture will look shaggy. Don’t add too much flour, this bread has a tendency to be dry. Knead for 5 minutes on speed one, remove dough and place in a greased stainless steel bowl, cover with a plastic wrap and let rise until doubled in size. Divide dough into 1 ½ pound loaves and shape in rounds, place on parchment lined pizza peel, slash with bakers blade, then sprinkle with flour or brush top with beaten egg wash. Let rise until doubled in size. Bake on pizza stone for 30-40 minutes or until the internal temperature reads 200°.
{can also be baked without pizza stone on a parchment lined pan}

If you choose to make this bread with fresh ground whole wheat flour, add 2 tbsp. Dough enhancer. And knead the dough for 7-8 minutes and only let it rise once on the cookie sheet. The rise in the stainless steel bowl isn’t necessary.

Optional: preheat a pizza stone at 375° for ½ hour. Turn temperature down to 350° to cook the bread.

To toast walnuts: chop walnuts and place on a parchment lined cookie sheet in a 350° oven for 10-12 minutes or until they are golden brown.

Shar's Country Whole Wheat Bread Bowls

2010-01-01T12:13:00.000-08:00

4 ½ cups hot (115) water
1/3 cup canola oil
½ cup honey or molasses
1 tbsp. Sea salt
3 tbsp. Dough enhancer
2 cups high gluten bread flour
3 tbsp. Saf instant yeast
6 cups fresh ground whole wheat
½ cup sourdough base (optional)

Mix all ingredients in the bosch bowl:
Mix thoroughly on speed one. Continue to add enough whole wheat flour until the dough cleans the sides of the bowl. Knead on speed one for 7-8 minutes or until the gluten is developed. Leave the dough in the bowl and cover with the splatter ring and lid. Let the dough rest for 15 minutes. Knead again for a few seconds and let it rest for another 15 minutes. This procedure is called pestering and changes the texture of the bread into a tight dough, which is good for bread bowls.

Form dough into bread bowls or french rolls: 8oz. 12oz. For bread bowls, 1 ½ lbs. For french bread, and 1 lb for baguettes. Place on a parchment lined cookie sheet. Slash tops with a bakers blade. Brush with beaten egg wash. Cover and allow them to rise until double in size approximately 45 min-1 hour. Bake in a preheated oven at 350 for 20-30 minutes.

They can also rise on parchment paper that is covering a pizza peel. Preheat pizza stone at 400, then turn oven down to 350 and bake for 20-30 minutes or until the internal temperature is 200 and the bread is golden and crusty. Remove from cookie sheet onto cooling rack; allow to cool for at least 6 hours before storing.

When completely cool, cut off top of bowl and clean out center with fork. Serve soup or salad in bread bowl.

Broccoli Chowder with Corn and Bacon

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

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 large baking potato, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup whole milk
Coarse salt and ground pepper

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

Pumpkin Pie Oatmeal

2010-01-01T12:11:00.000-08:00

1 cup Old Fashioned Oats, Not Quick Cook
1 Tablespoon Whole Flax Seeds, Optional
2-½ Tablespoons Brown Sugar, Packed
½ teaspoons Cinnamon
¼ teaspoons Allspice
⅛ teaspoons Nutmeg
½ teaspoons Lemon Zest
¼ teaspoons Salt
½ teaspoons Vanilla
2 teaspoons Butter, Softened
¾ cups Pumpkin Puree
¾ cups Milk
_____
For The Topping
¼ cups Pecans, Chopped
2 teaspoons Butter, Softened
1 Tablespoon Brown Sugar

Preheat oven to 375 degrees F. Grease 4 individual-sized ramekins. Set aside.

Combine the oats through salt in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual-sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake for an additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

Beef Barley Soup

2010-01-01T12:10:00.001-08:00

Cooking spray
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 (8-ounce) package presliced mushrooms (I used zucchini and red peppers)
4 cups fat-free, less-sodium beef broth
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf

Yield: 4 servings (serving size: 2 cups)

CALORIES 341 ; FAT 11.4g (sat 4.3g,mono 4.6g,poly 0.8g); CHOLESTEROL 53mg; CALCIUM 61mg; CARBOHYDRATE 36.2g; SODIUM 837mg; PROTEIN 24.1g; FIBER 8.2g; IRON 2.8mg

Cooking Light, NOVEMBER 2009

Sweet Potato Crescent Rolls

2010-01-01T12:09:00.001-08:00

from Simply in Season

Combine in a large bowl:
1 1/2 c. whole wheat bread flour
1/4 c. sugar
1 T active dry yeast
1 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice

In large saucepan, combine:
1 c. sweet potatoes (cooked and mashed)
1 c. milk
1/4 c. butter

Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 min.

Add:
1 large egg beaten

mix at medium speed for 3 minutes.

Add:
2-2 1/2 c. bread flour

Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch circle.

Brush each circle with 1 T meltedbutter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375 degrees until golden brown, 12-15 min.

Zucchini Yeast Rolls

2010-01-01T12:08:00.001-08:00

from Simply in Season

2-3 c. summer squash (shredded)
1 c. water
1/2 c. sugar
3 T oil
2 tsp salt

Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave.

1 c. bread flour
1 c. whole wheat bread flour
1/3 c. dry milk powder
2 T active dry yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4-2 1/2 c. bread flour

Stir in enough additional flour to make a soft dough. knead 8-10 min until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 min. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, 25-35 min. Brush with milk for a soft crust and let stand 5-10 min before removing to a wire rack.

Whole Wheat Artisan Bread

2010-01-01T12:05:00.000-08:00

5 1/2 cups whole wheat flour (can substitute 1 c. 10 grain cereal for 1 c. of flour. Just decrease total flour by 1/4-1/2 c.)
2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast (SAF works fine, so does regular active dry)
1 tablespoon Kosher salt
1/4 cup (4 tablespoons) vital wheat gluten
4 cups lukewarm water (about 100 degrees F)
1 to 2 tablespoons of whole seed mixture for sprinkling on top crust: sesame, flaxseed, caraway, raw sunflower, poppy, and or anise (optional) ...you can just sprinkle flour on top before slashing

First, measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if it’s lidded, just shake them well). Mixing the dry ingredients first prevents the vital wheat gluten from forming clumps once liquids are added:
Now add the water to form a very wet dough. Don’t add additional flour to dry this out. Stir just enough to incorporate the dry ingredients into the wet.
Cover loosely (leave lid open a crack) and allow to rise for two hours at room temperature (if you decreased the yeast, you’ll need more time). NEVER PUNCH DOWN or intentionally deflate. The dough will rise and then begin to collapse. Refrigerate and use over the next 14 days, tearing off one-pound loaves as you need them.
On baking day, cut off a grapefruit-sized piece of dough (about a pound), using a serrated knife or a kitchen shears:
Now, quickly shape a loaf as you’ve seen in our videos on this website, or on our new Amazon site (but note that the Amazon video leaves out the crucial 90 minute resting time that I’ll talk about in a minute). Should take less than a minute— still pictures don’t do it justice, but basically, you pull the top around to the bottom, rotating quarter-turns as you go. DON’T KNEAD or otherwise knock all the gas out of the loaf.
Cover the loaf loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough. This is longer than our 1st book because whole grains take a longer rest than white doughs. Depending on the age of the dough, you may not see much rise; our loaves depend more on “oven spring.”
Thirty minutes before baking, preheat the oven to 450 degrees F (230 degrees C), with a baking stone placed on a middle rack. Place an empty broiler tray for holding water on any other rack that won’t interfere with rising bread.
Just before baking, use a pastry brush to paint the top with water and sprinkle with seed mixture. (If just using flour, no need to brush water on) Slash the loaf with 1/4-inch deep parallel cuts across the top (or a singe lengthwise cut as in the first picture). Use a serrated bread knife held perpendicularly to the loaf:
Slide onto the hot stone…and carefully pour 1 cup of hot tap water into the broiler tray (in the book, we give alternatives for creating that steam environment, which is essential for creating a great crust):
After a 30-minute bake, cool on a cooling rack, and serve however you’d like

Pumpkin Chili

2010-01-01T12:04:00.000-08:00

2 T oil
½ c. chopped onion
1 c. chopped red bell pepper
1 clove garlic chopped
1 lb. ground turkey or beef
2 cans diced tomatoes
1 can pumpkin
1 can tomato sauce (15 oz)
1 can kidney beans drained
1 can diced green chiles
½ c. corn
1 Tbs chili powder
1 tsp ground cumin
1 tsp salt
½ tsp pepper

Heat oil in large pot. Add onion bell pepper and garlic. Cook for 5-7 minutes or until tender. Add meat. Cook until browned. Drain. Add tomatoes, pumpkin, tomato sauce, beans, chiles, corn and spices. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally for 30 min.

12 Grain Bread

2009-12-26T16:45:00.002-08:00

6 Cups hot tap water
2 cups 9-grain cracked cereal (uncooked)
1/3 cup millet
1 cup sunflower seeds (cracked if desired)
1/3 c. each flax and sesame seeds
4 c. whole wheat flour
½ c. gluten
3 T yeast
2/3 cup honey or molasses
1/2 cup oil
2 T lecithin
2 T. salt
3 T. dough enhancer
Whole wheat flour(approximately 14 cups total)

Measure first eight ingredients into Bosch bowl. Mix gently to fold ingredients together. Let sit five to fifteen minutes or until 1 inch below top of bowl. Add 9 cups wheat flour, honey, oil, salt, lecithin and mix to a paste. Add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl. (Approximately 14 cups total) Knead 7 minutes. Add dough enhancer. Knead till mixed through. Form into 6 large loaves. Let rise till about two inches above pans. Bake at 350
degrees for 30 minutes.

Pumpkin Daily Bread

2009-12-26T16:45:00.001-08:00

5 cups warm water
2/3 oil
2/3 honey
2 T dough enhancer
2 T vital gluten
5 cups hard white wheat flour
2 1/2 T Saf yeast
Mix and let sponge 10 minutes

Then add:
2 T real salt
1 egg (optional)
1 1/2 T pumpkin pie spice
1 small can pumpkin
enough flour to clean the bowl

In bosch knead 8-10 minutes on speed 2. Leave off cover (not splash ring)
Shape into loaves and let rise until doubled Bake 26-30 min. or until hollow when tapped.

Jamie's Macaroni and Cheese

2009-10-15T13:15:00.000-07:00

1 7oz pkg macaroni

6 T butter divided

3 T flour

2 c. milk

1 pkg cream cheese

2 c. shredded cheddar cheese

½ tsp salt

¼ tsp pepper

¾ c. bread crumbs

2 T fresh parsley

Cook macaroni. Melt 4 T butter in pan. Stir in flour. Gradually whisk in milk. Bring to a boil. Cook and stir 2 min. Reduce heat. Add cheeses, salt and pepper. Stir until melted and smooth. Add mac to sauce. Transfer to a 3 qt dish. Melt remaining butter and toss with bread crumbs and parsley. Sprinkle over macaroni. Bake at 400 for 15-20 min.

Carne Asada Pizza (Paula Deen Magazine)

2009-10-15T13:06:00.000-07:00

3/4 c. chopped fresh cilantro
3 cloves garlic
2 T. olive oil
1 T. fresh lime juice
1-1/2 pounds top sirloin, cut into thin strips
1 c. mozzarella cheese
2 poblano peppers, seeded, roasted, and chopped
1 onion, thinly sliced
1 Roma tomato, thinly sliced
1 c. shredded Monterey Jack cheese

In the container of an electric blender, combine cilantro, garlic, oil, and lime juice. Pulse until pureed; set aside.

In a large skillet, cook sirloin over medium-high heat until browned, for about 4 minutes;set aside.

Preheat oven to 450 degrees.

Spread cilantro mixture over prepared crust; sprinkle with mozzarella cheese. Top evenly with sirloin, peppers, onion, and tomato. Sprinkle with Monterey Jack cheese. Bake for 15 to 20 minutes, or until crust in lightly browned.

Traditional Pizza Crust (Paula Deen Magazine)

2009-10-15T13:01:00.000-07:00

1 (1/4-ounce) envelope active dry yeast
1 T. sugar
1-1/4 c. warm water (105-115 degrees)
3-1/4 c. flour
2 t. salt
1 T. olive oil
cornmeal

In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes.

In the work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball.

On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a lightly greased bowl, turning to grease top. cover, and let rise in a warm place, free from drafts, for 1 hour, or until doubled in bulk.

Preheat oven to 450 degrees.

On a lightly floured surface, roll dough out into an 18-inch circle. Sprinkle a pizza stone evenly with corn meal. Place dough round on top of stone, folding edges over to form crust. Prick dough with a fork. Follow instructions for Carne Asada Pizza, or add desired sauce and toppings and bake for 15 to 20 minutes.

Mama's Banana Bread

2009-10-15T12:20:00.001-07:00

6 medium very ripe bananas
2 T. vanilla extract
2 c. firmly packed brown sugar
1-1/2 c. vegetable oil
1 c. sour cream
4 large eggs
3-1/2 c. flour
2 t. baking soda
2 t. baking powder
1 t. salt
1 c. ground pecans
2 c. mini semisweet chocolate chips

Preheat oven to 350 degrees. Grease two (6x9) loaf pans.

In a small bowl, mash bananas together with vanilla.

In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined.

In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, ground pecans, and mini chocolate chips. Pour into pans and bake for 1 hour 15 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.

Zucchini Bran Muffins

2009-06-15T09:22:00.000-07:00

2 c. bran cereal

1 c. zucchini

¾ c. milk

1 egg

½ c. sugar

1/3 c. oil

1 ½ c. flour

2 tsp powder

½ tsp each cinnamon and ginger

Mix zucchini, cereal, egg, milk and sugar. Add dry ingredients and stir until wet. Bake in muffin tins 30 min at 375

Pumpkin Fiber Muffins

2009-06-15T09:21:00.001-07:00

1 spice cake mix (Just the mix)

1 can pumpkin (15 oz)

1 cup warm water

1 cup fiber one or all bran cereal soaked in the water above.

Soak bran then add remaining ingredients and mix. Put in muffin pans sprayed with PAM. Makes 18. They are so yummy, you can add chocolate chips if you are doing them for guests or choosy family members. One recipe would need 1/2 pkg Chocolate chips. milk chocolate or semi sweet.

Marbled-Chocolate Banana Bread

2009-06-15T09:19:00.000-07:00

2 cups all-purpose flour

3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack

Yield: 1 loaf, 16 slices (serving size: 1 slice)

CALORIES 183 (23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); IRON 1.1mg; CHOLESTEROL 8mg; CALCIUM 18mg; CARBOHYDRATE 33.4g; SODIUM 180mg; PROTEIN 3.1g; FIBER 1.3g

Cooking Light, SEPTEMBER 2003

Oatmeal Chocolate Chip Cookies

2009-06-15T08:52:00.000-07:00

Makes about 3 dozen cookies

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar (used 1/2 c.)
1 cup light brown sugar, firmly packed (could reduce to 3/4)
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour (used 1 c. AP and 1/2 c. whole wheat)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans (omitted and added 1/2 cup old fashioned oats)
2 teaspoons freshly grated orange zest (can be overpowering. add less or omit)
12 ounces semisweet chocolate chips (9 oz works great)

Preheat oven to 350Â°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

Three Pepper Beef

2009-06-11T13:27:00.000-07:00

2-1/2 tsp. cornstarch, divided
1 tsp. sugar, divided
1/2 tsp. salt
1 pound flank steak, trimmed and thinly sliced across the grain
1/2 c. low-salt beef broth
3 T. low-sodium soy sauce
1 tsp. freshly ground black pepper
1 tsp. vegetable oil
1/4 c. thinly sliced green onions
1 tsp. minced peeled fresh ginger
1 garlic clove, minced
1 c. sugar snap peas, trimmed
1-1/4 c. cubed red bell pepper
1-1/4 c. cubed yellow bell pepper
1-1/4 c. cubed green bell pepper

Combine 1/2 tsp. cornstarch, 1/2 tsp. sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 tsp. cornstarch, 1/2 tsp. sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in work or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic, stir-fry for 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes until thickened, stirring constantly.

Baked Spice Oatmeal

2009-06-11T13:24:00.000-07:00

1 T. baking powder
3 cups old fashioned oats
1 cup milk
1 medium banana mashed
2 tsp. cinnamon
3/4 tsp. vanilla
2 eggs
1/2 tsp. salt
1/2 c. sugar
1/2 c. applesauce
1 apple peeled and iced
1 tsp. nutmeg
2 T. brown sugar

Combine all ingredients in a 2 quart casserole dish sprayed with cooking spray. Refrigerate overnight. Bake at 350 degrees for 30 minutes.

Blueberry Baked Oatmeal

2009-06-11T13:21:00.000-07:00

2 cups uncooked old fashioned oats (not quick)
1/2 tsp. salt
2 eggs
1/4 c. sugar
1-2 tsp. lemon zest
1-1/2 tsp. baking powder
1 cup skim milk
1/2 cup applesauce
1 cup frozen blueberries
1 tsp. vanilla

Preheat oven to 350 degrees. Combine wet ingredients. Bake in a sprayed 8x8 pan for 35-45 minutes. Cut into squares.

King's Hawaiian Bread

2009-06-11T13:17:00.000-07:00

6 cups flour
1 tsp. vanilla
3/4 cup sugar
1 cup pineapple juice
1 stick butter
1 cup water
3 eggs
2 pkgs. yeast
1/2 tsp. ginger

Beat eggs, add pineapple juice, water, sugar, ginger, vanilla, and melted butter. Put 3 cups flour in large bowl. Add egg mixture and stir well. Sprinkle in yeast one package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix. Mix well with hands. Leave in bowl and let rise 1 hour. Remove and knead in 1/2 cup flour. Knead 10 times. Divide in 3 equal parts and place in well greased round cake pans. Cover and let rise. Bake at 350 degrees for 25-30 minutes.

Pumpkin Zucchini Bread

2009-06-11T13:14:00.000-07:00

3 eggs
1 Tbsp. vanilla
1/2 tsp. each salt, cinnamon, nutmeg, cloves
1 c. shredded zucchini
1 c. melted butter
1/2 tsp. baking powder
1 c. pumpkin
1 tsp. baking soda
2 cups sugar
3 cups flour

Preheat oven to 350 degrees. Mix eggs and sugar. Stir in pumpkin and butter. Add dry ingredients. Mix well. Stir in zucchini and bake 45-50 minutes in 2 loaf pans or 20 minutes for mini-muffins. Let cook 10 minutes before removing from pans.

Honey Oat Bran Bread

2009-06-11T13:10:00.000-07:00

6 cups hot tap water
4 eggs
1 cup oil
1-1/2 cups honey
2 cups rolled oats
8 cups whole wheat flour
3 Tbsp. yeast
3 Tbsp. salt
3 Tbsp. dough enhancer
3 Tbsp. vital gluten
6-8 cups white flour

Add water, eggs, oil, oats, honey and 8 cups whole wheat flour to the Bosch mixing bowl. Mix to a paste. Add yeast, salt and gluten. Add remaining flour one cup at a time until dough cleans the sides of the bowl. Knead 8 minutes. Add 3 T. dough enhancer and knead till mixed through. Divide dough into 6 loaf pans (brush with water and put oats on top if desired) and allow to rise until double in size. Baek and 350 degrees for 30 minutes or until golden brown.

Zucchini Muffins

2009-06-11T13:05:00.000-07:00

4 eggs
2-1/8 cups sugar
1-2/3 cups oil
1-1/4 tsp. vanilla
4-1/4 cups zucchini, shredded
1/2 cup flax meal
2-3/4 c. whole grain spelt flour
2 tsp. Rumford
1-1/4 tsp. salt
2 tsp. baking soda
1-1/3 Tbsp. cinnamon
1-1/3 cups nuts
1-1/3 cups raisins

In Bosch mixing bowl with whips, mix top 4 ingredients to a mayonnaise-like texture. Change attachment to dough hook and add remaining ingredients. Place in sprayed muffin tins and bake at 350 degrees for 20 minutes.

Blueberry-Lemon Banana Bread with Cream Cheese Glaze

2009-06-11T12:58:00.000-07:00

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
1/4 cup butter, softened
1 cup mashed ripe bananas
1/2 cup egg substitute
1/3 cup reduced-fat sour cream
1 tsp. vanilla extract
1 cup fresh blueberries
1 Tbsp. grated lemon rind

Glaze:

1/4 cup block-style 1/3 less-fat cream cheese
3 Tbsp. powdered sugar
1 Tbsp. fresh lemon juice
2 tsp. water

Preheat oven to 350 degrees. To prepare the banana bread, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt, stirring with a whisk to combine. Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until mixture is well blended. Add mashed banana, egg substitute, sour cream, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Gently fold in blueberries and lemon rind. Spoon batter into a loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan. Cool completely on wire rack. To prepare glaze, combine cream cheese, powdered sugar, lemon juice, and water, stirring with a whisk until smooth. Drizzle the glaze over the cooled bread.

Pumpkin Chili

2009-06-11T12:52:00.000-07:00

2 Tbsp. canola oil
1/2 c. chopped onion
1 c. chopped red bell pepper
1 clove garlic, finely chopped
1 lb. lean ground turkey or other core ground meat
1 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can pumpkin
1 (15 oz) can kidney beans, drained
1 (4 oz) can diced green chiles
1/2 c. whole kernel corn
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground black pepper

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes until tender. Add ground meat; cook until browned. Drain.

Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Zucchini-Orange Bread

2009-06-11T12:44:00.000-07:00

3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 cup granulated sugar
1/2 cup egg substitute
1/3 cup canola oil
1 Tbsp. grated orange rind
1 Tbsp. fresh orange juice
2 cups shredded zucchini
1/2 cup coarsely chopped walnuts

Glaze:

1/2 cup powdered sugar
2 Tbsp. fresh orange juice

Preheat oven to 350 degrees. To prepare bread, lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 loaf pans coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.

To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.

Fruit Bread Fingers

2009-06-11T12:40:00.000-07:00

1/4 c. oil, butter, or margarine
1/2 c. honey
1 egg
3/4 c. carrots or apples, grated
2 small bananas, mashed
2/3 c. self rising flour
1/2 c. raisins, cranberries or cherries
1 tsp. lemon or orange zest

Preheat oven to 350 degrees. Cream oil with honey in a mixing bowl. Gradually beat in the egg. Mix in the carrots or apples, bananas, and flour. Add the raisins and zest. Add a little extra flour, of necessary, until a spoon stands upright in the mixture. Turn the mixture into a greased square cake pan and level the surface. Bake until golden brown, about 45 minutes. Cool slightly, then cut into finger shaped slices. Cool completely in pan, then serve.

Super-Sized 7 Layer Casserole (Rachael Ray)

2009-04-25T12:21:00.000-07:00

1 package corn tortillas or any color corn chip
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon EVOO
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated
4 jalapeno peppers, finely chopped
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
2 c. beef stock
3 tablespoons butter
3 tablespoons flour
2-1/2 c. milk
1 can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans refried beans
5-6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
salt
2 limes, zest of 1 and juice of 2
2 avocados
juice of 1 lemon
hot sauce to taste
1/2 head iceberg lettuce, shredded
1 bunch of scallions, chopped

Pre-heat oven to 400 degrees.

If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.

Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.

Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapenos, and cook until tender.

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beef stock and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, mel teh butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.

Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2-1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.

In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheese and the remaining cheese. Pop the casserole into the oven and back until golden brown, about 15-20 minutes.

While the casserole is baking, make the salsa; mix the plum tomatoes, remaining jalapeno peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.

For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.

Once the casserole comes out of the oven, top it with crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream, and scallions.

French Onion French Dip Sandwiches with Roasted Garlic Au Jus (Rachael Ray)

2009-04-25T12:10:00.000-07:00

1 head garlic
2 tablespoons EVOO, divided
2 tablespoons butter
2 large onions, thinly sliced
1 bay leaf
1 teaspoon ground dry thyme
salt and ground black pepper
2 cups beef consomme or stock
2 pounds thinly sliced deli roast beef
4 onion rolls, split open

Pre-heat oven to 400 degrees.

Cut about a quarter of an inch off the top of the garlic head and place it onto a square of aluminum foil. Drizzle with about 1 tablespoon EVOO and close the foil up around the garlic. Transfer to the oven and roast until golden brown and tender, about 40 minutes. Remove from the oven and let cool.

While the garlic is roasting, place large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Add the onions, bay leaf and thyme to the pan and cook gently until the onions are well caramelized, about 30 minutes. Season with salt and pepper, and reserve.

When the garlic is cool enough to handle, place a medium pot over medium-high heat with the beef consomme or stock. Squeeze the roasted garlic cloves out onto a cutting board, mash it into a paste with your knife and whisk it into the warm beef stock.

To assemble the sanwiches, dip the roast beef slice into the roasted garlic jus. Divide the meat between the four buns and top each with some of the caramelized onions. Serve with additional jus on the side for dipping.

Spinach-Artichoke Stuffed Shells (Rachael Ray)

2009-04-25T11:57:00.000-07:00

salt
20 large pasta shells
1 can whole plum tomatoes (28 ounces)
3 tablespoons butter, melted
7-8 leaves basil, torn
ground black pepper
2 tablespoons EVOO
3 cloves garlic, finely chopped or grated
1 box chopped frozen spinach (10 ounces), defrosted and chopped
a few grates fresh nutmeg
1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped
2 cups ricotta cheese
1/2 cup grated Parmigiano Reggiano cheese
zest of 1 lemon
1 tablespoon thyme leaves, chopped
1 egg yolk, lightly beaten

Pre-heat oven to 375 degrees.

Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it will, drop the shells in and cook them to al dente according to package directions. Drain the cooked shells and shock them under cold water to stop them from cooking. Reserve.

While the shells are cooking, mash up the tomatoes in the bottom of a casserole dish. Stir in the butter, basil, some salt and pepper into the dish, and set aside.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook until aromatic and light golden brown, about 1 minute. Add the spinach, and nutmeg to the pan, and cook to heat through.

Transfer the spinach to a large bowl and stir in the artichokes, ricotta, Parmigiano Reggiano, lemon zest, thyme, egg yolk, and some salt and pepper. Fill the reserved pasta shells with the mixture, arranging them on top of the sauce in the casserole dish as you complete them.

Cover the casserole with aluminum foil and transfer to the oven. Bake covered for 20 minutes, then remove the foil and turn the oven up to 425 degrees. Continue cooking until the filling is golden brown and bubbly, about 15 minutes more.

Serve 4 shells to each person topped with some of the sauce.

Crispy Parm-Crusted Filet of Fish and Bowties with Peas (Rachael Ray)

2009-04-25T11:53:00.000-07:00

1 1/2 cups all-purpose flour
1 tablespoon Old Bay seasoning
3 eggs
4 filets of tilapia or sole (6 ounces each)
2 cups breadcrumbs or crushed crackers
3/4 cup grated Parmigiano Reggiano cheese, divided
1 tablespoon thyme, finely chopped
Zest of 2 lemons, then cut into wedges, divided
1 box bowtie pasta, regular or whole grain
6 tablespoons extra virgin olive oil (EVOO), divided
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
1 cup frozen peas, defrosted
1-2 tablespoons butter
3 sprigs mint, chopped
Salt and freshly ground pepper
1 head butter lettuce, for garnish

Pre-heat the oven 250˚F.  Set up three dishes for breading the fillets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano Reggiano cheese, thyme and lemon zest. Dip each fish fillet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated fillets onto a sheet tray and reserve.

Bring a large pot of water to a boil over high heat. Once boiling, add some salt and drop the pasta. Cook to al dente, according to the package directions.

While the pasta is cooking, pre-heat a large skillet over medium heat with 2 tablespoons EVOO. Add the onions and garlic to the hot skillet and cook until tender.  Pre-heat a large skillet with about 4 tablespoons EVOO and sauté the first two fish filets until golden brown, about 2 minutes per side. Once the first two fish filets, place them in the hot oven to keep warm while you cook up the other two.

While you are cooking up the fish, add the peas and butter to the skillet with the onions and garlic. Ladle a spoonful of some of the pasta cooking liquid to the peas, remove them from the heat and toss in the mint.  When the pasta is done, drain it well and return it to the pot it was cooked in. Add the peas and sauce to the cooked bowties, then season with a bit of salt and pepper and the remaining Parmigiano Reggiano cheese.

To serve, place one or two leaves of butter lettuce inside each serving bowl, then fill the lettuce cup with some of the bowtie pasta with peas. Plate the fish on a separate large serving platter with lemon wedges alongside. 

Crispy Steak Tacos with Salsa Verde (Rachael Ray)

2009-04-25T11:49:00.000-07:00

1 2-pound flank steak, cut into 4 piece
2 medium onions, 1 peeled and quartered, 1 finely chopped, divided
2 bay leaves
1 medium red onion, thinly sliced
4 cloves garlic, finely chopped, divided
1 jalapeño pepper, seeded and finely chopped
1 fresno chile, seeded and finely chopped
Salt and ground black pepper
3 tablespoons extra virgin olive oil (EVOO), divided
1/2 pound cured chrorizo, removed from casing and finely chopped
6 tomatillos, husks removed, roughly chopped
1 teaspoon ground cumin
1 tablespoon honey
1 avocado, pitted
1/4 cup fresh cilantro
Soft flour tortillas, for serving

Place flank steak into a medium pot with the quartered onion and bay leaves. Cover with cold water and place over medium-high heat. Bring up to a bubble, then reduce heat to medium-low and simmer meat until very tender, 20 minutes. Remove meat from pot and discard water and veggies.

Shred the steak with a fork and transfer to a medium-size mixing bowl. Add red onion, 2 cloves garlic and peppers to the bowl and combine. Season with salt and pepper and reserve.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chorizo to the pan and cook until golden brown, 5-6 minutes. Add the shredded meat and veggie mixture to the pan, spreading it out to cover the entire bottom, and cook until crispy on the bottom. Flip the mixture over and cook on the other side until crispy, about 5 minutes per side.

While the meat is cooking, place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the remaining chopped onion, garlic, tomatillos, and cumin to the pan, and cook until the veggies are tender and the tomatillos have begun to release their liquids, about 8 minutes. Transfer the mixture to a food processor, add in the honey, avocado and cilantro and pulse to puree.

To serve, spoon some of the meat and veggie mixture in soft flour tortillas and top with the salsa verde.

Spring Stroganoff (Rachael Ray)

2009-04-22T12:55:00.000-07:00

salt
1 pound wide egg noodles
2 tablespoons EVOO
1 large onion, thinly sliced
2 garlic cloves, finely grated
1 bunch asparagus, sliced into small chunks
1/2 pound green beans, trimmed and sliced in half on bias
2 tablespoons butter
2 tablespoons flour
1 cup chicken or vegetable stock
1 tablespoon Dijon mustard
1/2 cup sour cream
1 box frozen peas (10 ounces)
1 box frozen chopped spinach (10 ounces), defrosted
2 tablespoon chopped fresh dill
juice of 1 lemon
ground black pepper

Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it, drop the pasta in and cook to al dente according to package directions. Just before draining the pasta, reserve a mug of starchy cooking water then drain and reserve.

While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until just tender, about 4 minutes. Add the asparagus and green beans to the pan and continue cooking for another 1 minute.

Put the veggies to the sides of the pan to make well and drop in the butter to melt. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, reserved mug of pasta-cooking water (about 1/2 cup) and sour cream to the pan and whisk to combine.

Add the peas and spinach to the pan and simmer until the sauce has thickened, about 2 minutes. Add the cooked pasta, dill, parsley and lemon juice to pan, season with salt and pepper, and toss to combine.

Fancy Manchego Mac with Chorizo (Rachael Ray Magazine)

2009-02-25T19:06:00.000-08:00

1 pound cavatappi or other short-cut pasta
1/2 pound raw chorizo sausage, casings discarded, chopped
3 tablespoons butter
2 shallots, chopped
3 to 4 cloves garlic, finely chopped
3 tablespoons flour
1/2 cup dry sherry
1 c. chicken broth
1 c. whole milk or half-and-half
2 cups shredded manchego cheese
2 cups frozen peas, thawed
1/4 c. chopped jarred pimiento peppers

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel-lined plate.

In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.

Drain the pasta, toss with the sauce and top with the chorizo.

Chicken Salsa Verde Bake

2009-02-08T11:44:00.000-08:00

2 T. vegetable oil
2-1/4 pounds skinless, boneless, chicken breasts
Two 16-ounce jars salsa verde
One 15-ounce can kidney beans, rinsed and drained
1 onion, finely chopped
1 c. sour cream
3 c. crushed tortilla chips
One 8-ounce bag shredded Mexican-style cheese

Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.

Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

New England Pasta Bake (Rachael Ray)

2009-02-08T11:26:00.000-08:00

4 T. butter, divided
1 yellow onion, cut into medium dice
1 stalk celery, cut into medium dice
2 carrots, cut into medium dice
Salt and ground black pepper
2 boiling potatoes, peeled and cut into medium dice
1-1/2 t. about 6 sprigs, fresh thyme leaves, minced (1/2 t. dried)
Three 6.5 ounce cans chopped clams and their juice, divided
1 pound of pasta shells
1/4 c. all-purpose flour
1 c. milk
1 c. breadcrumbs
1/4 c. Parmigiano-Reggiano cheese

Preheat broiler. Place a large pot of salted water over high heat to boil.

Place a large skillet over medium heat with 2 tablespoons of butter. Add the onion, celery, and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes. Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble. Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes.

While the veggies are simmering, drop the pasta into the boiling water and cook to al dente according to package directions. Just before the pasta is ready, reserve a large mug of starchy cooking water. Drain the pasta and return it to the pan it was cooked in.

While the veggies and pasta are cooking, place a medium pot over medium heat with the remaining 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for 1 minute. Whisk the milk and 1 cup starchy cooking water into the roux and bring up to a bubble. Add the clams to the sauce, season with salt and pepper, and simmer until thickened, about 1 minute. Reserve warm.

When everything is ready, toss the cooked veggies and prepared sauce with the cooked pasta and transfer to a large casserole dish.

Sprinkle the breadcrumbs and grated cheese over the surface of the casserole and brown under the broiler.

Russian Chicken

2009-02-02T15:37:00.000-08:00

4 boneless, skinless chicken breasts
1 bottle Russian dressing
1 pkg. dry onion soup mix
1/3 c. orange marmalade

Combine Russian dressing, onion soup mix, and orange marmalade. Add chicken. Pour into 9x13 pan or crock pot. Cook until chicken is done. Serve over mashed potatoes or rice.

Allison's Pumpkin Cookies

2009-01-26T12:14:00.000-08:00

1 c. butter
1 c. sugar
1 c. brown sugar
1 egg
1 t. vanilla
1 c. pure pumpkin
2 c. flour
2 c. oatmeal
1 t. baking soda
1 t. cinnamon
1/2 t. salt
chocolate chips

Cream butter, sugar and brwon sugar. Add egg, vanilla and pumpkin. Mix. Add flour, oatmeal, baking soda, cinnamon and salt. Mix well. Add chocolate chips. Bake at 350 degrees for 10-15 minutes and cool on pan for 5 minutes.

Sue Peterson's Popcorn

2009-01-26T12:09:00.000-08:00

4 qts. popped popcorn
1 c. pecan halves
1 c. whole almonds
1 c. ribbon coconut
1 c. butter
1 1/3 c. sugar
1/2 c. light corn syrup
1/2 T. vanilla

Put popcorn into a big round bowl and sprinkle nuts and coconut on top. Cook butter, sugar, and light corn syrup until completely mixed together. Boil exactly one minute and add vanilla. Pour over popcorn mixture.

Peanut Butter Granola

2009-01-22T11:27:00.000-08:00

1 c. brown sugar
1 c. Karo syrup
1 c. peanut butter
3 c. oatmeal
3 c. Rice Krispies
1 c. peanuts
1 c. sunflower kernels
1 c. dried cranberries
1 c. chocolate chips

Combine brown sugar, Karo syrup, and peanut butter. Cook in microwave for 2 minutes. Stir in oatmeal, Rice Krispies, peanuts, sunflower kernels, and dried cranberries. Let cool, then add chocolate chips.

Real Hamburgers (Ina Garten)

2009-01-11T12:03:00.000-08:00

2 pounds ground chuck
1 pound ground sirloin
3 T. steak sauce
6 extra-large egg yolks
1-1/2 t. kosher salt
3/4 t. black pepper
4 T. cold unsalted butter
12 hamburger buns

Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a think slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.

Heat a grill, broiler or saute pan and cook the hamburger for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

Fruit-Stacked Sticks (Rachael Ray)

2009-01-11T11:58:00.000-08:00

1/2 cored fresh pineapple
1 seedless navel orange
8 strawberries, hulled
4-inch skewers
3/4 c. sugar
3/4 c. water
1 lemon, zested
1 lime, zested

Cut pineapple half lengthwise. Cut the half into quarters lengthwise. Cut the quarters into 6 chunks, making 24 pieces. Trim the ends off the orange and remove the peel. Cut the orange into 6 wedges, then cut wedges in half across. Stack 8 pieces of pineapple and 3 pieces of orange and 2 strawberries on each 4-inch skewer. Place skewered fruit on shallow dish.

In a sauce pot, combine sugar and water and place over high heat. Add the zests to the sugar. Bring sugar to a simmer, or until the sugar has completely dissolved.

Remove the citrus infused sugar from heat and pour over the skewers. Let flavors infuse 10 to 15 minutes in the refrigerator.

Sue and Gloria's Baked Beans (Paula Deen)

2009-01-11T11:55:00.000-08:00

4 (16 oz.) cans baked beans
1 (20 oz.) can crushed pineapple, drained
1 c. molasses
1 c. BBQ sauce
2 T. yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6 oz.) can french-fried onions, crushed
Salt and black pepper

Preheat oven to 350 degrees. In a large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese (Bobby Flay)

2009-01-11T11:48:00.000-08:00

8 ears corn
Garlic butter, recipe follows
1/2 c. grated cotija cheese
4 fresh limes, quartered
2 T. chopped chives, for garnish

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and black pepper

Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

Mini Baked Wonton Cups

2009-01-11T11:37:00.000-08:00

24 wonton wraps (12-oz. package)
2 T. vegetable oil, plus some for brushing
1/2 pound medium shrimp, peeled, deveined (no tail) and roughly chopped
1/4 head of napa cabbage, shredded
3 inch piece of fresh ginger, peeled and grated
1 large clove garlic, finely chopped
5 scallions, dark and white parts thinly sliced
1/4 c. cilantro, chopped
2 hard-boiled eggs, chopped
1/4 c. tamari, dark soy sauce
1 lime, juiced
3 T. toasted sesame seeds

Preheat oven to 375 degrees. Brush each wonton wrapper with a little vegetable oil then nestle it down into one of the cups of a 24-cup nonstick mini muffin tin. Transfer to the oven and bake until golden brown and crisp, about 6 minutes.

While the wontons are baking, put together the filling. Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil. Add the chopped shrimp and cook for 1 minute, then add the cabbage, ginger, garlic and scallions. Cook for another minute while stirring constantly, then add the cilantro and egg, and cook for another minute. Add the tamari, lime juice and sesame seeds to the mixture and stir to combine. Heat through, about a minute, and remove mixture from heat.

Remove the wonton cups from the oven and transfer to a serving platter. Fill each cup with 1-2 tablespoons of the shrimp and cabbage mixture, and serve.

Tomatillo and Chicken Tostadas

2009-01-10T13:29:00.000-08:00

2 T. extra-virgin olive oil
2 medium zucchini, quartered lengthwise and chopped
4 scallions, green and white parts chopped
1 store-bought rotisserie chicken, skin removed and meat shredded
1 c. good quality, store-bought tomatillo salsa
salt and pepper
8 6-inch flour tortillas
1 c. pepper jack cheese, shredded
1 c. white cheddar cheese, shredded
1/4 c. cilantro, chopped

Preheat oven to 425 degrees. Preheat a skillet over medium-high heat with 2 tablespoons of EVOO. Add zucchini and saute until golden brown, about 5 minutes. Add the scallions, shredded chicken and tomatillo salsa, and cook until heated through. Season with salt and pepper.

While the filling is cooking, place the tortillas on 2 cookie sheets in an even layer, making sure not to overlap. Lightly brush them with some EVOO and bake until crispy, about 6 minutes. Remove tortillas from the oven and top each one with an even amount of filling followed by a handful of the cheeses.

Return the tostadas to the ove to melt the cheese. Garnish with chopped cilantro and serve.

French Dip with Italian Attitude

2009-01-10T13:18:00.000-08:00

1 wide baguette
2 T. extra-virgin olive oil, plus some for drizzling
1/2 c. freshly grated Parmigiano Reggiano
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 T. tomato paste
2 c. beef stock
1 sprig of rosemary leaves, chopped
Salt and freshly ground black pepper
1/4 pound sliced roast beef
6 slices provolone cheese

Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together. Then cut the bread in half so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn't burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little of EVOO and cover it with grated cheese.

While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.

Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese.

Granola

2009-01-10T13:11:00.000-08:00

2 c. brown sugar
1 c. butter
1/2 c. honey
5 c. Rice Krispies Cereal
4 c. Old-fashioned oats
2 c. sliced almonds
2 T. cinnamon
2 c. craisins
1 c. dried cherries, blueberries, apples, etc.

In a saucepan, melt brown sugar, butter, and honey. In a big bowl, mix cereal, oats, almonds and cinnamon. Pour the melted mixture into the bowl and stir. Spread out two cookie sheets sprayed with Pam. Bake in a 350 degree oven stirring and rotating pans every 6 minutes for a total of 18 minutes. Let granola cool completely in pans. Add the craisins and cherries, blueberries, apples, etc.

Turkey Florentine Meatball Heroes

2009-01-10T12:58:00.000-08:00

1 box frozen spinach, defrosted in microwave
2 pounds ground turkey breast
1 medium onion, grated or finely chopped
3 cloves garlic, grated or finely chopped
1 large egg
3/4 c. bread crumbs
1/2 c. grated Parmigiano Reggiano cheese
2 T. butter
2 heaping T. flour
1 c. milk
1 c. chicken stock
1/2 t. freshly grated nutmeg
4 hero rolls
1-10oz. sack shredded provolone cheese

Preheat oven to 400 degrees. Wring defrosted spinach in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Into the well, add the grated onion and garlic, egg, bread crumbs, grated Parmesan, spinach, salt and pepper.

Form into 12 large balls and arrange on a nonstick cookie sheet. Drizzle the meatballs with EVOO, about 1/4 c., and roast for about 20 minutes, or until cooked through.

While meatballs are in the oven, heat a small sauce pot over medium heat with 2 tablespoons butter. When butter is melted, whisk in flour, cook for 1 minute, then whisk in the milk and chicken stock. Bring liquid up to a boil and simmer until thickened. Season the sauce with salt, pepper, and nutmeg, turn down to low.

Split the rolls in half lengthwise and scoop a little bit of the bread out, so there is more room for the meatballs and sauce. Transfer to a baking sheet and put in the oven cut side up, and toast until golden brown.

Place 2-3 balls on each toasted toll, top with some of the white sauce and the provolone cheese. Place back in the oven or under the broiler to melt the cheese.

Grandma's Turkey Green Chili

2009-01-10T12:47:00.000-08:00

turkey breast
3 cans Rotel diced tomatoes with green chilies
2 onions, diced
2 c. mild green chilies
2-3c. chicken broth
1T. vinegar
salt and pepper

Cook turkey breast in crock pot overnight. Shred meat. Place shredded turkey, canned tomatoes, onions, green chilies, chicken broth, and vinegar in crock pot. Season with lots of salt and pepper. Cook on low. The longer it cooks the better it is!

Mom's Enchilada Sauce

2009-01-10T12:43:00.000-08:00

1 c. shortening
1/2 c. mld chili powder
1 c. flour
1 tall can tomato juice
HOT water to fill tomato juice can
3 T. sugar
6 t. salt
2 T. vinegar
1 t. garlic salt

Melt shortening in large dutch oven pan. Pull off from heat and stir in chili powder, then flour. Put back on medium heat and stir for a few seconds until mixed. Add tomato juice and then add hot water. Add sugar, salt, vinegar, and garlic salt.

Cook on low until thick or put in crock pot and cook on low for several hours. The trick to this sauce getting thick is the HOT water.

White Flour Tortillas

2009-01-10T12:32:00.000-08:00

In the Bosch bowl with the dough hook:

3 c. unbleached white flour
1 t. sea salt
1 t. baking powder
1-1/2 T. dough relaxer
1/2 c. canola oil
1-1/2 c. warm water

Mix thoroughly. Knead on speed one, until the dough starts pulling away from the side of the bowl but never picks up from the bottom. The dough should be extremely soft and sticky. Knead for 5 minutes or until the gluten develops. Place in a well-oiled bowl, cover with plastic wrap, and allow to rest for 30 minutes.

Using plenty of oil on your hands, pinch off golf ball size rolls for small taco size tortillas or larger for burritos. In electric tortilla press, cook for 30 seconds on each side or until tortillas are dry and speckled brown. Place tortillas in a plastic bag to sweat, remove after 5 minutes to let cool.

When they are cool, place in a plastic bag to keep them soft.

Whole Wheat Tortillas

2009-01-10T12:22:00.000-08:00

In the Bosch bowl with the dough hook:

1-1/2 c. warm water (or liquid of choice i.e. bean water, reconstituted chipotle liquid, etc.)
1 egg or 2 egg whites
1/3 c. canola oil
1 t. sea salt
2 t. baking powder
2 c. whole wheat flour
2 T. dough relaxer

Mix thoroughly. Knead on speed one, continue to add fresh ground whole wheat flour until the dough stats pulling away from the side of the bowl but never picks up from the bottom. The dough should be extremely soft and sticky. Knead for 8 minutes or until the gluten develops. Place in a well-oiled bowl, cover with plastic wrap, and allow to rest for 30 minutes.

When they are cool, place in a plastic bag to keep them soft.

Mushroom Not-Potpies with Cheesy Parmesan Crust (Rachael Ray)

2009-01-07T15:21:00.000-08:00

1 sheet puff pastry (9-inch square), thawed but cold
1 egg, beaten with a little water
1/2 c. grated parmigiano-reggiano cheese
2 baking potatoes, peeled and cut into 1/2-inch cubes
salt
4 c. chopped kale or swiss chard
2 T. extra-virgin olive oil
2 T. butter
2-1/2 lbs. cremini mushrooms, halved
3 cloves garlic, chopped
7 sprigs sage, thinly sliced
pepper
1/2 c. marsala or cooking wine
1 c. heavy cream
8 oz. ripe brie cheese, rind discarded, cut into small pieces

Preheat the oven to 425 degrees. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment paper-lined baking sheet and brush with the egg. Sprinkle with half of the parmigiano-reggiano cheese. Bake until golden, 12 minutes. Let cool.

In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the kale and cook for 2 minutes; drain.

In a large skillet, heat 2 tablespoons EVOO and the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender, about 12 minutes. Add the garlic and sage; season with salt and pepper. Cook until the garlic is slightly softened, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the cream and cook, stirring, for 1 minute. Remove from the heat and fold in the brie and remaining parmigiano-reggiano until melted. Stir in the potatoes and greens. Fill the bowls with the mushroom mixture and top with the crust.

Lemon Chicken Not-Potpies with Poppy Seed Crust (Rachael Ray)

2009-01-07T15:13:00.000-08:00

1 sheet puff pastry (9-inch square), thawed but cold
1 egg, beaten with a little water
2 t. poppy seeds
2 baking potatoes, peeled and cut into 1/2-inch cubes
salt
1 c. frozen peas
3 T. extra-virgin olive oil
1-1/2 pounds skinless, boneless chicken thighs, cut into pieces
pepper
2 leeks-stems splint, thinly sliced and thoroughly rinsed
1 carrot, peeled and shredded
2 T. chopped thyme
2 T. butter
2 T. flour
1/2 c. white wine
1 c. chicken broth
1/2 c. heavy cream
grated peel and juice of 1 lemon

Preheat the oven to 425 degrees. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment paper-lined baking sheet and brush with egg. Sprinkle with the poppy seeds and bake until golden, 12 minutes. Let cool.

In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the peas and cook for 1 minute; drain.

In a skillet, heat 2 tablespoons EVOO over medium heat. Add the chicken, season with salt and pepper and cook for 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon EVOO to the skillet. Add the leeks and carrot; season with salt, pepper and the thyme. Cook for 3 minutes.

Scoot the leeks to the side and add the butter. Whisk the flour, then the wine and chicken broth. Stir in the chicken and cream and heat through. Stir in the lemon peel, lemon juice, potatoes and peas. Fill the bowls with the chicken mixture and top with the crust.

Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes (Rachael Ray)

2009-01-07T14:59:00.000-08:00

2 lbs. small red-skinned or yukon gold potatoes
salt
1/2 c. chicken broth
1/2 c. heavy cream
A few sprigs of thyme
One 3-inch piece lemon peel
pepper
Four 6-ounce salmon fillets, skinned
4 slices black-pepper bacon
1 head broccoli, cut into spears
One 1-inch piece fresh ginger, peeled and grated
2 cloves garlic, peeled and grated
3 T. extra-virgin olive oil
2 pinches crushed red pepper
1/4 c. maple syrup
2 T. tamari (dark soy sauce)

Position a rack in the upper third of the oven and preheat to 450 degrees. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.

While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. cover to keep warm.

Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.

On a rimmed baking sheet, toss together the broccoli, ginger, and garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.

In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

Bobby's Goulash (Paula Deen)

2009-01-05T11:52:00.000-08:00

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 c. water
2 (15 oz.) cans tomato sauce
2 (15 oz.) cans diced tomatoes
2 T. Italian seasoning
3 bay leaves
3 T. soy sauce
1 T. House Seasoning, recipe follows
1 T. seasoned salt
2 cups elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, house seasoning and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

House Seasoning:

1 c. salt
1/4 c. pepper
1/4 c. garlic powder

Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Two Sauce Weeknight Lasagna Bowls (Rachael Ray)

2009-01-05T11:41:00.000-08:00

1 pound Campanelle pasta
2 T. extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef, pork and veal mix or ground beef
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 t. allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
2 T. tomato paste
1/2 c. dry red wine
2 c. beef stock
3 T. butter
3 T. flour
2 c. milk
Nutmeg, to taste
1/2 c. grated Parmigiano Reggiano

Heat large pot of water to a boil, salt water and cook pasta to al dente.

While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to carmelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrot bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in.

Pink Grapefruit Sorbet

2009-01-05T11:37:00.000-08:00

1-1/3 c. water
1-1/3 c. sugar
2-1/2 c. strained fresh grapefruit juice
1 to 2 t. grenadine
4 to 6 T. strained fresh lemon juice

Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, the chill it for at least 1 hour.

Combine the syrup with the grapfruit jice, 1 teaspoon grenadine, and 4 tablespoons of lemon juice. Taste. Now add more lemon juice if needed-this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker.

Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions.

Rocky Mountain Cookies

2009-01-04T20:48:00.000-08:00

1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1/4 t. salt
1/2 t. baking powder
2 c. old fashioned oats
2 c. rice krispies
1-12 oz. bag chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla. Add dry ingredients. Mix well. Stir in oats, rice krispies, and chocolate chips. Bake 10-12 minutes.

Red Velvet Frosting

2009-01-04T20:45:00.000-08:00

5 T. flour
1 c. milk
1 c. butter
1 c. sugar
1 t. vanilla

Cook flour and milk on low until thick, stirring constantly. Cool. Beat butter, sugar, and vanilla. Combine and beat with electric mixer.

Works well on top of store bought red velvet cake. If you make cupcakes, put frosting in ziplock bag with a decorator tip. Pipe into the center of the cupcake to get a twinkie effect. Then frost the top. Yummy!

Flank Steak

2009-01-04T20:41:00.000-08:00

flank steak
Yoshida's original sauce

Have butcher put flank steak through cuber/ tenderizer. Marinate overnight in Yoshida's original sauce. Grill flank steak and cut into strips to serve.

Baked Rice

2009-01-04T20:39:00.000-08:00

1 cube butter
1 c. long grain white rice
1 can french onion soup
1 can beef consomme

Melt butter. Add rice and saute. Add soup and consomme. Bake at 350 degrees for 1 hour, covered.

Frog Eye Salad

2009-01-04T20:32:00.000-08:00

1 c. sugar
1-3/4 c. pineapple juice
3 qts. water
1 can crushed pineapple, drained
2 T. flour
2 eggs, beaten
1 T. oil
2 cans pineapple chunks, drained
1-9 oz. Cool Whip
2-1/2 t. salt
1 pkg. Acini de Pepe
1 T. lemon juice
2 cans mandarin oranges, drained

Combine sugar, flour, and 1/2 t. salt. Gradually stir in pineapple juice and eggs. Cook over medium heat until thickened. Add lemon juice and cool to room temperature. Bring water, rest of salt, and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini mixture. Mix lightly. Refrigerate overnight in an air tight container. Add remaining ingredients. Refrigerate until chilled.

*Regular colander will not work. You need a mesh like colander.

Chocolate Chip Cookies

2009-01-04T20:27:00.000-08:00

4 sticks butter
1-1/2 c. sugar
2 c. brown sugar, packed
3 eggs
2 T. vanilla
1-1/2 t. salt
1-1/2 baking soda
6 c. flour
chocolate chips and/or nuts *I prefer milk chocolate with pecans*

Preheat oven to 350 degrees. Cream butter and sugars until white and fluffy. Add eggs one at a time. Add vanilla and mix. Combine dry ingredients then add. Stir in chocolate chips and nuts until it looks good. Bake for 8-10 minutes.

Zucchini Bread

2009-01-04T20:20:00.000-08:00

3 eggs, beaten
1 c. brown sugar
1 c. sugar
1 c. oil
3 t. vanilla
2 c. shredded zucchini, packed hard
2-3/4 c. flour
1/4 t. baking powder
2 t. baking soda
1 t. salt
3 t. cinnamon
nuts and chocolate chips optional *If you add chocolate chips, coat them in flour first so they don't sink to the bottom.

Preheat oven to 350 degrees. Beat eggs, brown sugar, and sugar. Add oil and vanilla. Add zucchini, flour, baking powder, baking soda, salt, and cinnamon. Bake for 45 minutes.

Strange Fudge

2009-01-03T20:28:00.000-08:00

1 lb. velveeta cheese
1 lb. margarine
4 lbs. powdered sugar
1 c. cocoa
1 t. vanilla

Melt velveeta cheese and margarine. Add powdered sugar, cocoa, and vanilla. Beat together until smooth and creamy. Pour into buttered pan. Chopped nuts may be mixed in or sprinkled on top.

Butter-Poppy Seed Cake

2009-01-03T20:23:00.000-08:00

1 Betty Crocker Butter Yellow cake mix
1-6 oz. vanilla pudding
1 c. pineapple juice
1/2 c. oil
1 T. Poppy Seeds
4 eggs

Preheat oven to 350 degrees. Mix together and put in a greased and floured bundt cake pan. Bake for 45 minutes. Ten minutes before done, melt on top of stove:

1 c. sugar
2 cubes butter
1/4 c. water

Bring to a boil. Take cake out of oven and poke with a long fork. Pour sauce over cake while in pan. Set for 45 minutes on counter. Remove and slice.

Spinach Poppy Seed Salad

2009-01-03T20:14:00.000-08:00

1 pkg. fresh spinach
1 c. almonds
1 purple onion, thinly sliced
1 bottle Marie Callendar's Poppy Seed Dressing
1 c. fresh strawberries, sliced

Wash and dry spinach and place in bowl. Toss in almonds and onions. Add enough dressing to cover. Gently toss strawberries in last. You can replace the strawberries with mandarin oranges.

Variation: Add sliced strawberries and pears to spinach and cover in Strawberry/Blush Wine Dressing.

Chinese Slaw Salad

2009-01-03T20:08:00.000-08:00

Slaw

1 pkg. shredded cabbage
4 green onions, chopped

Combine cabbage and onions. Refrigerate until ready to serve.

Dressing

2 T. sugar
1/2 c. salad oil
2 T. soy sauce
3 T. rice vinegar
1 flavor packet from Oriental Top Ramen

Mix all ingredients in small container with tight fitting lid. Shake well.

Nut Mix

1 pkg. Top Ramen, crushed
1/2 c. slivered almonds
4 T. sesame seeds

Brown almonds, sesame seeds, and Ramen in skillet with 1 T. butter.

Don't combine until ready to serve. Add chicken if desired.

Pasta Fijole Soup

2009-01-03T20:01:00.000-08:00

2 lb. ground beef
12 oz. elbow macaroni
1 large can crushed tomatoes
2 cans kidney beans
1 t. Italian seasoning
1 t. garlic powder
1 t. salt
2 c. carrots, sliced thin
2 c. chopped celery
4 cans Italian tomatoes
2 cans El Pato
2 large cans water
2 cans white beans, drained
2 t. oregano
2 t. basil
2 T. dried onion
1 onion, chopped

Brown ground beef with onions. Cook macaroni and set aside. Add browned beef to a large pot and all other ingredients except carrots, celery, and macaroni. Simmer for 30 minutes. Add carrots and celery and cook for 30 more minutes. Just before serving, add macaroni. This recipe serves about 30 people and you will need an extra large pot.

Serve with hot breadsticks.

Fideo

2009-01-03T19:57:00.001-08:00

1 pkg. Fideo noodles
2-3 chicken boullion cubes
1 large onion (thinly sliced)

Brown fideo in a little oil. Pour in enough hot water to cover noodles. Add boullion and onions. Simmer until noodles are soft.

Serve with refried beans and tortillas.

Green Chile Dip

2009-01-03T19:51:00.000-08:00

1 container sour cream
1 can diced green chilies
1 T. diced jalapenos (more or less to taste)
Garlic powder, onion powder, Lawry's season salt, and pepper to taste

Combine and stir. Taste continues to develop and heat intensifies as it sits.

Artichoke Dip

2009-01-03T19:48:00.000-08:00

1 c. mayonnaise
1 c. Parmesan cheese (grated)
1- 7 oz. container green chilies
1-14 oz. water packed artichoke hearts (water packed is best)

Preheat oven to 350 degrees. Cut up artichoke hearts. Drain green chilies. Combine and bake in a 9 inch pie pan for 30 minutes.

Serve with tortilla chips.

Strawberry Bread

2009-01-03T19:34:00.000-08:00

1-10 oz. box frozen sweetened strawberries
2 eggs
1 c. sugar
1 t. cinnamon
1/2 c. vegetable oil
1-1/2 c. flour
1/2 t. baking soda

Preheat oven to 325 degrees. Puree strawberries in blender. Set aside. Combine eggs and oil and whisk together. Set aside. Sift dry ingredients in a bowl. Make a hole in the dry ingredients and add other ingredients. Mix together with a wooden spoon. Pour into greased and floured pans. Bake 70 minutes for a 9x5 loaf pan. Bake 50 minutes for 2 medium pans. Bake 45 minutes for 5-6 small pans.

Berry Pie

2009-01-03T19:26:00.000-08:00

2 c. strawberries
2 c. raspberries
2 c. blackberries
1/2 c. sugar
6 T. cornstarch
3 c. cold water
1 small raspberry jell-o

Stir sugar, corn starch, and water. Bring to a boil. Cook and stir 2 more minutes until thick. Remove from heat. Stir in jell-o. Refrigerate 10-15 minutes. Stir in berries. Pour into crust.

Cool Veggie Pizza

2009-01-03T19:21:00.000-08:00

1 pkg. crescent rolls
1 pkg. cream cheese (softened)
1-1/2 t. mayonnaise
1 garlic clove (pressed)
1 t. dry dill weed
salt and pepper to taste

Arrange triangles in a circle with points in the center. Roll out dough. Bake 12-15 minutes at 350 degrees. Top with cream cheese mixture and veggies. Refrigerate for 30 minutes.

Banana Cream Supreme

2009-01-03T12:07:00.000-08:00

16 graham cracker squares (approx. 1-1/4 c.)
1/4 c. butter melted
3 T. sugar
1 (12 oz.) frozen whipped topping
1 c. sour cream
1 pkg. vanilla instant pudding
3 medium bananas, sliced
2 T. pecans, grated
Raspberries and mint leaves, optional

Finely crush graham crackers in a plastic bag. In a bowl, mix graham crackers, butter and sugar. Press mixture onto flat bottom of pan. Whisk whipped topping and sour cream. Ad pudding mix; whisk until smooth. Spread 1/2 of the filling over crust. Spread sliced bananas. Spread remaining filling over bananas. Grate pecans over top. Garnish raspberries and mint leaves.

Play-Doh

2009-01-03T12:05:00.000-08:00

2-1/2 c. flour
1/2 c. salt
2 pkgs. Kool-Aid

Mix above ingredients. Add:

3 T. oil
2 c. boiling water

Stir. When cool, add flour until stickiness is gone.

Danny's Tortillas

2009-01-03T12:04:00.000-08:00

6 c. sifted flour
1 T. salt
1/2 T. baking powder

Add: 1/2 c. + 2 T. canola oil

Add: 2-1/3 c. boiling water

Crepes

2009-01-03T12:02:00.000-08:00

1-1/2 c. flour
1/2 t. salt
2 c. milk
1/2 t. vanilla
1 T. sugar
12 t. baking powder
2 eggs
2 T. melted butter

Mix flour, salt, sugar, baking powder, and salt. Stir in rest of ingredients and beat until no lumps.

Whit's Sugar Cookies

2009-01-03T12:00:00.000-08:00

1 c. shortening
1 c. sugar
1 t. vanilla
2 eggs
1/3 c. milk
3-1/2 c. flour
2 T. baking powder

Bake at 350 degrees for 8-10 minutes.

Fresh Fruit Tart

2009-01-01T21:13:00.000-08:00

Crust:

1-1/2 c. all-purpose flour
3/4 c. butter, softened
1/2 c. confectioners' sugar

Filling:

1-8oz. package cream cheese, softened
1/2 c. sugar
1 t. vanilla extract

Topping:

Strawberries
Kiwi Slices
Blackberries
Raspberries
Mandarin Oranges

Glaze:

1-6oz. can frozen limeade concentrate, thawed
1/4 c. sugar
1 T. cornstarch
1 T. fresh lime juice
Whipped cream, for garnish

Preheat oven to 350 degrees. In a food processor, combine flour, butter, and confectioners' sugar, and process until the mixture forms a ball. Press dough evenly into a 12-inch tart pan with a removal bottom, taking care to push the crust into the indentations in the sides. Bake 10 to 12 minutes, until very lightly browned. Set aside to cool.

Beat cream cheese, sugar, and vanilla together until smooth. Spread over cooled crust.

Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries and fill in any spaces with blackberries and mandarin oranges. Cluster the raspberries in the center of the tart.

In a small saucepan, combine limeade, sugar, cornstarch, and lime juice, and cook over medium heat until clear and thick, about 2 minutes. Let cool. Brush glaze over fruit. You will not use all of glaze.

Store in refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Lemon Fettuccine Alfredo

2009-01-01T21:03:00.000-08:00

18 oz. fresh fettuccine
2-1/2 c. heavy cream
1/2 c. fresh lemon juice
12 T. unsalted butter
2 c. grated Parmesan
2 t. grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Kia's Kitchen

Cottage Cheese Ranch Dip

Hot Wing Chicken Dip

Jalapeno Chip Dip

Sopapilla Cheesecake

Coconut Fruit Dip

BBQ Spare Ribs

Butter Poppy Seed Cake

Chicken Salad (Salt River Stake: Alice Brinton)

P.F. Chang's Chicken in Soothing Lettuce Wraps (Top Secret Restaurant Recipes 2)

Shar's Whole Wheat Feather Light Dough

Shar's Nutritious White Bread

Shar's Basic Whole Wheat Bread

Shar's Multi Grain and Seed Bread

Shar's Country California Walnut Bread

Shar's Country Whole Wheat Bread Bowls

Broccoli Chowder with Corn and Bacon

Pumpkin Pie Oatmeal

Beef Barley Soup

Sweet Potato Crescent Rolls

Zucchini Yeast Rolls

Whole Wheat Artisan Bread

Pumpkin Chili

12 Grain Bread

Pumpkin Daily Bread

Jamie's Macaroni and Cheese

1 7oz pkg macaroni

6 T butter divided

3 T flour

2 c. milk

1 pkg cream cheese

2 c. shredded cheddar cheese

½ tsp salt

¼ tsp pepper

¾ c. bread crumbs

2 T fresh parsley

Carne Asada Pizza (Paula Deen Magazine)

Traditional Pizza Crust (Paula Deen Magazine)

Mama's Banana Bread

Zucchini Bran Muffins

2 c. bran cereal

1 c. zucchini

¾ c. milk

1 egg

½ c. sugar

1/3 c. oil

1 ½ c. flour

2 tsp powder

½ tsp each cinnamon and gingerMix zucchini, cereal, egg, milk and sugar. Add dry ingredients and stir until wet. Bake in muffin tins 30 min at 375

Pumpkin Fiber Muffins

1 spice cake mix (Just the mix)

Marbled-Chocolate Banana Bread

2 cups all-purpose flour

Oatmeal Chocolate Chip Cookies

Makes about 3 dozen cookies

Three Pepper Beef

Baked Spice Oatmeal

Blueberry Baked Oatmeal

King's Hawaiian Bread

Pumpkin Zucchini Bread

Honey Oat Bran Bread

Zucchini Muffins

Blueberry-Lemon Banana Bread with Cream Cheese Glaze

Pumpkin Chili

Zucchini-Orange Bread

Fruit Bread Fingers

Super-Sized 7 Layer Casserole (Rachael Ray)

French Onion French Dip Sandwiches with Roasted Garlic Au Jus (Rachael Ray)

Spinach-Artichoke Stuffed Shells (Rachael Ray)

Crispy Parm-Crusted Filet of Fish and Bowties with Peas (Rachael Ray)

Crispy Steak Tacos with Salsa Verde (Rachael Ray)

Spring Stroganoff (Rachael Ray)

Fancy Manchego Mac with Chorizo (Rachael Ray Magazine)

Chicken Salsa Verde Bake

New England Pasta Bake (Rachael Ray)

Russian Chicken

Allison's Pumpkin Cookies

Sue Peterson's Popcorn

Peanut Butter Granola

Real Hamburgers (Ina Garten)

½ tsp each cinnamon and ginger

Mix zucchini, cereal, egg, milk and sugar. Add dry ingredients and stir until wet. Bake in muffin tins 30 min at 375