Unbelievable Chocolate Cake and The Best Frosting
Mel's Kitchen Cafe
Mel's Kitchen Cafe
Tuesday, July 28, 2015
Unbelievable Chocolate Cake
Wednesday, July 15, 2015
Mini Cheese Quiche
Mini Cheese Quiche
Linda Turco
Makes 24 in a mini muffin pan
Crust:
8 ounces Philadelphia cream cheese
1 stick butter, softened
1 cup flour
Filling:
2 eggs
1 cup heavy cream (you can use ½ cup milk and ½ cup heavy cream)
¼ cup finely minced green onions (scallions)
½ tsp. kosher salt
1/8 tsp. black pepper
1 cup grated Jarlsburg, Gruyere or Swiss Cheese
pinch of nutmeg
Optional additions: 1/2 lb. crisp bacon
1 cup chopped fresh baby spinach
Crust:
Blend together ingredients to make a stiff paste. Divide evenly into a 24 mini muffin pan, approximately 1 Tbls. in each. Press dough into bottom and sides of the muffin pan. (You do not need to use paper liners). Crust can be made a day ahead.
Filling:
Beat together egg, cream, onion and seasonings. Pour egg mixture into the muffin pan. Sprinkle with the grated cheese and then sprinkle with either the bacon or spinach or both. If using frozen spinach, make sure that you have thoroughly drained it to remove the excess liquid.
Bake at 375 degrees for 25 minutes or until golden.
French Chocolate Pie
French Chocolate Pie
from Sherrine Thomas
1 baked 9” pie shell, cooled completely
½ c. butter
¾ c. sugar
2 oz. Unsweetened chocolate, melted*
2 large eggs
6 to 8 oz. Cool Whip (according to taste) (Do not use fat free)
*Use Hershey’s Chocolate
Blend butter and sugar until fluffy. Slowly add melted chocolate, combine thoroughly. Add eggs, one at a time and beat on high after each addition. Fold mixture into Cool Whip and blend.
Spoon mixture into pie shell and chill for several hours. Top with whipped cream or additional Cool Whip and chocolate curls just before serving.
Peanut Blossoms
Peanut Blossoms
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
45 chocolate kiss candies
Cream together butter and sugars. Add peanut butter, egg and vanilla. Mix dry ingredients together and add to mixture. Roll dough into 1 inch balls and roll in extra sugar to coat. Bake for 10 minutes at 350 degrees. Remove from oven and place a kiss on top, return to oven for 2 minutes. Let cool on a wire rack.
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
45 chocolate kiss candies
Cream together butter and sugars. Add peanut butter, egg and vanilla. Mix dry ingredients together and add to mixture. Roll dough into 1 inch balls and roll in extra sugar to coat. Bake for 10 minutes at 350 degrees. Remove from oven and place a kiss on top, return to oven for 2 minutes. Let cool on a wire rack.
Strawberry Spinach Salad
Strawberry Spinach Salad
1 bag french spinach
1 pint strawberries, sliced
8 oz. bag slivered almonds
DRESSING:
1/2 cup sugar
2 tablespoon sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoon minced onion
1/4 teaspoon worcestershire sauce
1/4 teaspoon paprika
1/2 cup oil
1/4 cup vinegar
Toss the spinach, strawberries, and almonds together. Bend all of the dressing ingredients together. Pour and mix the dressing into the spinach mixture.
1 bag french spinach
1 pint strawberries, sliced
8 oz. bag slivered almonds
DRESSING:
1/2 cup sugar
2 tablespoon sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoon minced onion
1/4 teaspoon worcestershire sauce
1/4 teaspoon paprika
1/2 cup oil
1/4 cup vinegar
Toss the spinach, strawberries, and almonds together. Bend all of the dressing ingredients together. Pour and mix the dressing into the spinach mixture.
Spinach Mushroom Salad
Spinach Mushroom Salad
Serves a crowd!
2 lbs. sliced fresh mushrooms
2-3 bunches fresh spinach (or 3 bags of ready to eat baby spinach)
1 small head iceberg lettuce
3/4 lb. grated swiss cheese (or crumbled feta cheese, 2 small packages)
1/2 lb. crumbled bacon bits (or real bacon, crumbled)
DRESSING:
1 1/2 tablespoon poppy seeds
1/2 cup sugar
3/4 teaspoon dry mustard
3/4 cup white vinegar
1 1/2 cup canola oil
1 1/2 teaspoon salt
1 medium purple onion, sliced
Toss together mushrooms, spinach, and lettuce. Mix together all of the dressing ingredients the night before and cover tightly. Right before serving, add in the cheese and bacon. Pour and stir the dressing in as well.
Serves a crowd!
2 lbs. sliced fresh mushrooms
2-3 bunches fresh spinach (or 3 bags of ready to eat baby spinach)
1 small head iceberg lettuce
3/4 lb. grated swiss cheese (or crumbled feta cheese, 2 small packages)
1/2 lb. crumbled bacon bits (or real bacon, crumbled)
DRESSING:
1 1/2 tablespoon poppy seeds
1/2 cup sugar
3/4 teaspoon dry mustard
3/4 cup white vinegar
1 1/2 cup canola oil
1 1/2 teaspoon salt
1 medium purple onion, sliced
Toss together mushrooms, spinach, and lettuce. Mix together all of the dressing ingredients the night before and cover tightly. Right before serving, add in the cheese and bacon. Pour and stir the dressing in as well.
Zesty Slow Cooker Chicken Barbecue
Zesty Slow Cooker Chicken Barbecue
Recipe from All Recipes
Yield 6 servings
6 frozen skinless, boneless chicken breast halves
1 (12 oz.) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoon worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.
Recipe from All Recipes
Yield 6 servings
6 frozen skinless, boneless chicken breast halves
1 (12 oz.) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoon worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.
Beef Casserole
Beef Casserole
2 tablespoon cornstarch
1/4 teaspoon salt
dash of pepper
2 tablespoon soy sauce
2 cup thinly sliced strips of cooked beef
3-4 tablespoon oil
1 1/2 cup thinly sliced strips of green pepper
1/2 teaspoon garlic salt
3 tomatoes, peeled and cut in wedges
1/2 cup beef bouillon
1 can crisp Chinese noodles
Combine cornstarch, salt, pepper, and soy sauce. Place beef in the mixture and set aside. Cook green pepper lightly in oil. Remove the peppers. Add garlic salt to the beef and cook for 2-3 minutes. Add peppers, tomatoes, and beef bouillon. Cook until sauce is thick. Serve over noodles or rice.
2 tablespoon cornstarch
1/4 teaspoon salt
dash of pepper
2 tablespoon soy sauce
2 cup thinly sliced strips of cooked beef
3-4 tablespoon oil
1 1/2 cup thinly sliced strips of green pepper
1/2 teaspoon garlic salt
3 tomatoes, peeled and cut in wedges
1/2 cup beef bouillon
1 can crisp Chinese noodles
Combine cornstarch, salt, pepper, and soy sauce. Place beef in the mixture and set aside. Cook green pepper lightly in oil. Remove the peppers. Add garlic salt to the beef and cook for 2-3 minutes. Add peppers, tomatoes, and beef bouillon. Cook until sauce is thick. Serve over noodles or rice.
Texas Sheet Cake
Texas Sheet Cake
2 cups sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 c cocoa
1 cup butter
1 cup water
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
ICING:
1/4 c butter
1/4 c cocoa
2 cup powdered sugar
1/2 teaspoon vanilla
pinch of salt
3-4 tablespoons milk
In a large bowl, whisk together the sugar, flour, salt, baking soda and cocoa. In a separate saucepan, melt the butter and water together until the butter is completely melted. Add the butter mixture in the dry ingredients and incorporate well. Add the eggs, vanilla, and buttermilk. Beat the batter until it is very smooth and pour into a greased and floured half sheet baking pan. Bake in a 350 degree oven for 25-30 minutes. Cool for 5-10 min before spreading frosting over top. For the icing, beat together all of the ingredients until everything is incorporated and smooth. Spread icing all over the top of the cake when cake is still warm.
1 cup butter
1 cup water
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
ICING:
1/4 c butter
1/4 c cocoa
2 cup powdered sugar
1/2 teaspoon vanilla
pinch of salt
3-4 tablespoons milk
In a large bowl, whisk together the sugar, flour, salt, baking soda and cocoa. In a separate saucepan, melt the butter and water together until the butter is completely melted. Add the butter mixture in the dry ingredients and incorporate well. Add the eggs, vanilla, and buttermilk. Beat the batter until it is very smooth and pour into a greased and floured half sheet baking pan. Bake in a 350 degree oven for 25-30 minutes. Cool for 5-10 min before spreading frosting over top. For the icing, beat together all of the ingredients until everything is incorporated and smooth. Spread icing all over the top of the cake when cake is still warm.
Shrimp Scampi Bake
Shrimp Scampi Bake
Yield 6 servings
recipe adapted from All Recipes
1 stick butter
2 tablespoon dijon mustard
1 tablespoon fresh lemon juice
2 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
Preheat oven to 450 degrees. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 8 minutes or until the shrimp are pink and opaque.
Yield 6 servings
recipe adapted from All Recipes
1 stick butter
2 tablespoon dijon mustard
1 tablespoon fresh lemon juice
2 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
Preheat oven to 450 degrees. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 8 minutes or until the shrimp are pink and opaque.
Tuesday, July 14, 2015
Cheddar Beef Enchiladas
Cheddar Beef Enchiladas
Makes 2 pans of enchiladas
1 lb. ground beef
1 package taco seasoning
1 cup water
2 cup cooked rice
1 (16 oz.) can refried beans
2 cups cheddar cheese
12 (8 inch) flour tortillas
1 (16 oz.) jar salsa
1 can cream of mushroom soup
Brown ground beef, drain. Add taco seasoning and water, simmer uncovered for 5 minutes. Stir in rice. Spread 2 tablespoons refried beans, 1/3 cup beef mixture and 1 tablespoon cheese down the center of each tortilla. Place seam side down in greased 9x13 pan. Combine salsa and soup, pour over enchiladas, sprinkle with remaining cheese. Bake one pan of enchiladas, uncovered, in a 350 degree oven for 20-25 minutes. Cover the extra pan of enchiladas and freeze up to 3 months. Thaw in fridge overnight. Cover and bake 350 degrees for 30 minutes. Uncover and bake 5-10 minutes longer.
Makes 2 pans of enchiladas
1 lb. ground beef
1 package taco seasoning
1 cup water
2 cup cooked rice
1 (16 oz.) can refried beans
2 cups cheddar cheese
12 (8 inch) flour tortillas
1 (16 oz.) jar salsa
1 can cream of mushroom soup
Brown ground beef, drain. Add taco seasoning and water, simmer uncovered for 5 minutes. Stir in rice. Spread 2 tablespoons refried beans, 1/3 cup beef mixture and 1 tablespoon cheese down the center of each tortilla. Place seam side down in greased 9x13 pan. Combine salsa and soup, pour over enchiladas, sprinkle with remaining cheese. Bake one pan of enchiladas, uncovered, in a 350 degree oven for 20-25 minutes. Cover the extra pan of enchiladas and freeze up to 3 months. Thaw in fridge overnight. Cover and bake 350 degrees for 30 minutes. Uncover and bake 5-10 minutes longer.
Grilled Marinated Flank Steak
Grilled Marinated Flank Steak
1/3 cup olive oil
2 garlic cloves, minced
2 tablespoons red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon pepper
2 lbs. flank steak
Score surface of steak with 1/4 inch knife cuts, 1 inch apart, across the grain. Combine marinade ingredients and steak in a 1 gallon freezer bag. Chill and marinade at least 2 hours or overnight. Take steak out and sprinkle generously with salt and pepper. Cover and grill 4-6 minutes on each side until medium rare. Remove from heat, cover with foil and let rest 10 minutes. Slice very thin against the grain at a slight diagonal.
1/3 cup olive oil
2 garlic cloves, minced
2 tablespoons red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon pepper
2 lbs. flank steak
Score surface of steak with 1/4 inch knife cuts, 1 inch apart, across the grain. Combine marinade ingredients and steak in a 1 gallon freezer bag. Chill and marinade at least 2 hours or overnight. Take steak out and sprinkle generously with salt and pepper. Cover and grill 4-6 minutes on each side until medium rare. Remove from heat, cover with foil and let rest 10 minutes. Slice very thin against the grain at a slight diagonal.
Pork Tenderloin with Seasoned Rub
Pork Tenderloin with Seasoned Rub
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
salt
1 1/4 lb. pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic
Mix all dry ingredients and rub over tenderloin, pressing so it adheres well. Add oil and garlic to skillet and sauté 1 minute over medium high heat. Sear pork in oil for 10 minutes, turning to each side. Transfer to a roaster pan and bake for 20 minutes at 450 degrees.
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
salt
1 1/4 lb. pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic
Mix all dry ingredients and rub over tenderloin, pressing so it adheres well. Add oil and garlic to skillet and sauté 1 minute over medium high heat. Sear pork in oil for 10 minutes, turning to each side. Transfer to a roaster pan and bake for 20 minutes at 450 degrees.
Oreo Cookies
Oreo Cookies
Makes 120 cookie rounds (60 oreos)
3 packages Duncan Hines Devils Food Cake Mix
6 large eggs
1 cup vegetable oil
8 oz. cream cheese, softened
1/4 cup butter, softened
4 cup powdered sugar
1 teaspoon vanilla
Combine cake mix, eggs, and oil by hand. Mix well (batter will be very stiff). Using a leveled 1 oz cookie scoop, place on un-greased cookie sheet and bake 8-10 minutes at 350 degrees. Don't overtake. Cool. For the filling add cream cheese and butter and mix well. Add powdered sugar and vanilla. Blend well. To assemble the oreos, place 2 sandwich cookies together with frosting in the middle.
Makes 120 cookie rounds (60 oreos)
3 packages Duncan Hines Devils Food Cake Mix
6 large eggs
1 cup vegetable oil
8 oz. cream cheese, softened
1/4 cup butter, softened
4 cup powdered sugar
1 teaspoon vanilla
Combine cake mix, eggs, and oil by hand. Mix well (batter will be very stiff). Using a leveled 1 oz cookie scoop, place on un-greased cookie sheet and bake 8-10 minutes at 350 degrees. Don't overtake. Cool. For the filling add cream cheese and butter and mix well. Add powdered sugar and vanilla. Blend well. To assemble the oreos, place 2 sandwich cookies together with frosting in the middle.
Chocolate Torte
Chocolate Torte
10 oz. bittersweet or semisweet chocolate (can use chips)
1 cup butter, cut in small pieces
5 large eggs
1 1/4 cup sugar
5 tablespoons all-purpose flour
1 1/2 teaspoon baking powder
GANACHE:
3/4 cup heavy cream
8 oz. semisweet chocolate (not chips)
Preheat oven to 325 degrees. Spray 10 inch spring form pan with Pam. Stir chocolate and butter in a saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and sugar in a large bowl until well blended and beginning to thicken (2-3 minutes). Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate. Bake 20 minutes. Cover pan with foil and continue baking for 30 minutes or until tester comes out with moist crumbs still attached. Cool on rack (it will fall in the middle). Level by pushing down sides while still in pan, then remove sides, wrap in foil and freeze. For the ganache, add heavy cream and chocolate into a saucepan and heat slowly, stirring until all the chocolate is melted. Remove from the saucepan and stir gently. Let sit until cool and then spread evenly over the frozen cake. Freeze. Remove from freezer and decorate with whipped cream and raspberries 1-2 hours before serving.
10 oz. bittersweet or semisweet chocolate (can use chips)
1 cup butter, cut in small pieces
5 large eggs
1 1/4 cup sugar
5 tablespoons all-purpose flour
1 1/2 teaspoon baking powder
GANACHE:
3/4 cup heavy cream
8 oz. semisweet chocolate (not chips)
Preheat oven to 325 degrees. Spray 10 inch spring form pan with Pam. Stir chocolate and butter in a saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and sugar in a large bowl until well blended and beginning to thicken (2-3 minutes). Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate. Bake 20 minutes. Cover pan with foil and continue baking for 30 minutes or until tester comes out with moist crumbs still attached. Cool on rack (it will fall in the middle). Level by pushing down sides while still in pan, then remove sides, wrap in foil and freeze. For the ganache, add heavy cream and chocolate into a saucepan and heat slowly, stirring until all the chocolate is melted. Remove from the saucepan and stir gently. Let sit until cool and then spread evenly over the frozen cake. Freeze. Remove from freezer and decorate with whipped cream and raspberries 1-2 hours before serving.
Soft Snickerdoodles
Soft Snickerdoodles
1 cup butter
1 1/4 cup sugar
2 eggs
1/2 teaspoon vanilla
2 2/3 cup flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Cream together the butter and sugar and then add in the eggs and vanilla afterwards. Add in the remaining dry ingredients and mix until the dough comes together. Form into balls and roll them in 1/4 cup sugar combined with 1 tablespoon of cinnamon. Place on a baking sheet and bake in a 400 degree oven for 10 minutes.
1 cup butter
1 1/4 cup sugar
2 eggs
1/2 teaspoon vanilla
2 2/3 cup flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Cream together the butter and sugar and then add in the eggs and vanilla afterwards. Add in the remaining dry ingredients and mix until the dough comes together. Form into balls and roll them in 1/4 cup sugar combined with 1 tablespoon of cinnamon. Place on a baking sheet and bake in a 400 degree oven for 10 minutes.
Oatmeal Coconut Crisps
Oatmeal Coconut Crisps
2 cups butter
2 cups brown sugar
2 cups sugar
2 teaspoon vanilla
4 eggs
3 cup flour
2 teaspoon salt
2 teaspoon baking soda
6 cup quick oats
1 1/2 cup coconut
2 cup chocolate chips or raisins
Cream together the butter and sugars and then add in the eggs and vanilla. Add the flour, salt, baking soda, oats, and coconut together and add in the chocolate chips afterwards. Form the dough into balls and place on a cookie sheet. Bake in a 350 degree oven for 10 minutes.
2 cups butter
2 cups brown sugar
2 cups sugar
2 teaspoon vanilla
4 eggs
3 cup flour
2 teaspoon salt
2 teaspoon baking soda
6 cup quick oats
1 1/2 cup coconut
2 cup chocolate chips or raisins
Cream together the butter and sugars and then add in the eggs and vanilla. Add the flour, salt, baking soda, oats, and coconut together and add in the chocolate chips afterwards. Form the dough into balls and place on a cookie sheet. Bake in a 350 degree oven for 10 minutes.
Peanut Butter Cookies
Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Cream together the butter, sugar, brown sugar, and peanut butter. Add the eggs and vanilla. Add the remaining dry ingredients. When the dough comes together, form into balls and create a cross hatch on top using a fork. Bake in a 375 degree oven for 8-10 minutes.
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Cream together the butter, sugar, brown sugar, and peanut butter. Add the eggs and vanilla. Add the remaining dry ingredients. When the dough comes together, form into balls and create a cross hatch on top using a fork. Bake in a 375 degree oven for 8-10 minutes.
Molasses Cookies
Molasses Cookies
Makes 3 dozen
3/4 cups butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 teaspoon salt
2 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
Add butter, brown sugar, egg and molasses together and stir. When combined, add the flour, salt, baking soda, cloves, ginger and cinnamon to the mixture and combine. Form small balls from the dough and roll each ball into sugar. Place on a baking sheet and bake in a 350 degree oven for 10 minutes.
Makes 3 dozen
3/4 cups butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 teaspoon salt
2 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
Add butter, brown sugar, egg and molasses together and stir. When combined, add the flour, salt, baking soda, cloves, ginger and cinnamon to the mixture and combine. Form small balls from the dough and roll each ball into sugar. Place on a baking sheet and bake in a 350 degree oven for 10 minutes.
Cheesy Cauliflower Soup
Cheesy Cauliflower Soup
Yield 9 servings
1 large cauliflower head, broken into florets
2 celery ribs
2 large carrots
1 large green pepper
1 small sweet red pepper
1 medium red onion
4 cups chicken broth
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese
2 cups half and half cream
Place cauliflower in a 4 quart slow cooker. Chop the celery, carrots, peppers, and onion; add to slow cooker. Stir in the broth. Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until the vegetables are tender. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
Yield 9 servings
1 large cauliflower head, broken into florets
2 celery ribs
2 large carrots
1 large green pepper
1 small sweet red pepper
1 medium red onion
4 cups chicken broth
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese
2 cups half and half cream
Place cauliflower in a 4 quart slow cooker. Chop the celery, carrots, peppers, and onion; add to slow cooker. Stir in the broth. Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until the vegetables are tender. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
Tomato and Artichoke Soup
Tomato and Artichoke Soup
4 tablespoons butter
1 large onion chopped
1-2 cloves of garlic
1/2 teaspoon dried thyme
15 oz. can artichokes (not marinated) or 1/2 bag frozen Trader Jo's artichokes
28 oz. can chopped tomatoes
6 cups chicken broth (not chicken bullion)
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large sauce pan heat butter and sauté onion for 5 minutes, until soft. Add garlic and thyme, sauté for 1 minute. Add artichokes, tomatoes, chicken broth, salt, and pepper. Cover and simmer for 30 minutes.
4 tablespoons butter
1 large onion chopped
1-2 cloves of garlic
1/2 teaspoon dried thyme
15 oz. can artichokes (not marinated) or 1/2 bag frozen Trader Jo's artichokes
28 oz. can chopped tomatoes
6 cups chicken broth (not chicken bullion)
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large sauce pan heat butter and sauté onion for 5 minutes, until soft. Add garlic and thyme, sauté for 1 minute. Add artichokes, tomatoes, chicken broth, salt, and pepper. Cover and simmer for 30 minutes.
Mulligatawny Soup
Mulligatawny Soup
6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice
Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.
6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice
Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.
Heavenly Pumpkin Soup with Whole Wheat Croutons
Heavenly Pumpkin Soup with Whole Wheat Croutons
3 tablespoons softened butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons melted butter
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream
Preheat the oven to 400 degrees. Combine butter, sugar, and cinnamon. Spread on slices of bread and bake for 8 to 10 minutes, until crunchy and bubbly. Cool and cut into 8 triangles. Sauté onion in butter until softened. Add 1 can of chicken broth. Bring to a boil and let simmer, covered, for 15 minutes. When cool enough to handle, puree soup until smooth in a blender (or with an immersion blender). Return the mixture to the saucepan. Add remaining broth, pumpkin, salt, cinnamon, ginger, and pepper. Stir and bring to a boil. Cover and simmer for 10 minutes. Stir in whipping cream and top with croutons.
3 tablespoons softened butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons melted butter
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream
Preheat the oven to 400 degrees. Combine butter, sugar, and cinnamon. Spread on slices of bread and bake for 8 to 10 minutes, until crunchy and bubbly. Cool and cut into 8 triangles. Sauté onion in butter until softened. Add 1 can of chicken broth. Bring to a boil and let simmer, covered, for 15 minutes. When cool enough to handle, puree soup until smooth in a blender (or with an immersion blender). Return the mixture to the saucepan. Add remaining broth, pumpkin, salt, cinnamon, ginger, and pepper. Stir and bring to a boil. Cover and simmer for 10 minutes. Stir in whipping cream and top with croutons.
Bran Flax Muffins
Bran Flax Muffins
recipe from Allrecipes
Yield 15 servings
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins (or Craisins)
1 cup chopped mixed nuts (optional)
Preheat oven to 350 degrees. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla, and oil; mix until just blended. Stir in the carrots, apples, raisins, and nuts. Fill prepared muffin cups 2/3 full with batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
recipe from Allrecipes
Yield 15 servings
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins (or Craisins)
1 cup chopped mixed nuts (optional)
Preheat oven to 350 degrees. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla, and oil; mix until just blended. Stir in the carrots, apples, raisins, and nuts. Fill prepared muffin cups 2/3 full with batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Lemon Cheese Braid
Lemon Cheese Braid
Yield 12-14 servings
1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110 to 115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour, divided
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel
ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla extract
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar,milk, butter, eggs, salt, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14 inch by 12 inch rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips, 3 inch into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.
Yield 12-14 servings
1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110 to 115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour, divided
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel
ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla extract
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar,milk, butter, eggs, salt, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14 inch by 12 inch rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips, 3 inch into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.
Sunday, July 12, 2015
Cereal Stuff
This delicious treat is a must during the Christmas season. My mom always made it during the holidays and it has become a favorite with my kids as well. It is very hard to resist the gooey, sweet, crunchy goodness. I think it might be impossible to eat just one handful of this addictive snack. You've been warned!
Cereal Stuff
8 oz. Corn Chex
8 oz. Rice Chex
8 oz. whole raw almonds
1 1/2 c. corn syrup
1 1/2 c. sugar
2 cubes butter
1 1/2 t. vanilla
Combine cereals and almonds in a large bowl and set aside. In a medium saucepan combine corn syrup, sugar, butter and vanilla. Bring to a boil and let boil 2 minutes. Pour syrup over cereal and mix well. Spread mixture on a large cookie sheet and bake at 250 degrees for 20 minutes.
Cereal Stuff
8 oz. Corn Chex
8 oz. Rice Chex
8 oz. whole raw almonds
1 1/2 c. corn syrup
1 1/2 c. sugar
2 cubes butter
1 1/2 t. vanilla
Combine cereals and almonds in a large bowl and set aside. In a medium saucepan combine corn syrup, sugar, butter and vanilla. Bring to a boil and let boil 2 minutes. Pour syrup over cereal and mix well. Spread mixture on a large cookie sheet and bake at 250 degrees for 20 minutes.
Pot Roasted Pork
This pork roast boasts terrific flavor and makes the perfect Sunday dinner on a cold fall or winter evening. Delicious!
Pot Roasted Pork
5 lb pork roast
salt and pepper
1 clove garlic, slivered
2 medium onions, sliced
2 bay leaves
1 whole clove
1/2 c. hot water
2 T. soy sauce
Generously sprinkle roast with salt and pepper and place in crock pot. Add remaining ingredients. Cook on high for 6 hours. Alternately, you can bake in a covered pot in the oven at 300 degrees for 3-4 hours.
Pot Roasted Pork
5 lb pork roast
salt and pepper
1 clove garlic, slivered
2 medium onions, sliced
2 bay leaves
1 whole clove
1/2 c. hot water
2 T. soy sauce
Generously sprinkle roast with salt and pepper and place in crock pot. Add remaining ingredients. Cook on high for 6 hours. Alternately, you can bake in a covered pot in the oven at 300 degrees for 3-4 hours.
Shoyu Chicken
I've been making this recipe from my sister-in-law for almost 20 years! Don't be fooled by the simple ingredients....this chicken packs big flavor with minimal effort! Serve it with rice and stir-fried veggies for a complete meal. This one is always a winner at my house.
Shoyu Chicken
Serves 6-8
12 boneless, skinless chicken thighs
3/4 c. shoyu (soy sauce)
1 inch piece of ginger, crushed or finely grated
1 c. water
1/2 c. sugar
Heat shoyu and bring to a boil. Add the rest of the ingredients and simmer slowly until the chicken is tender, turning so chicken browns evenly. Cook 35-45 minutes.
Shoyu Chicken
Serves 6-8
12 boneless, skinless chicken thighs
3/4 c. shoyu (soy sauce)
1 inch piece of ginger, crushed or finely grated
1 c. water
1/2 c. sugar
Heat shoyu and bring to a boil. Add the rest of the ingredients and simmer slowly until the chicken is tender, turning so chicken browns evenly. Cook 35-45 minutes.
French Bread
This is a very simple and fast french bread that is great with soup, spaghetti, sandwiches or really any other use you can dream up. It only takes a couple of minutes to mix it together but sure to allow time for the bread to raise. My kids love it!
French Bread
2 loaves
2 pkgs. yeast
2 1/2 c. warm water
2 t. salt
6 1/2 c. flour (approximately)
Mix ingredients in a mixer with a dough hook attachment. Let rise in bowl until double (about 1 hour). Shape into two loaves. Place on a cookie sheet that has been greased and sprinkled with cornmeal. Cut slash marks across the top of the loaves with a knife. Let rise until double (about 30 min). Bake at 350 degrees for 30 minutes.
French Bread
2 loaves
2 pkgs. yeast
2 1/2 c. warm water
2 t. salt
6 1/2 c. flour (approximately)
Mix ingredients in a mixer with a dough hook attachment. Let rise in bowl until double (about 1 hour). Shape into two loaves. Place on a cookie sheet that has been greased and sprinkled with cornmeal. Cut slash marks across the top of the loaves with a knife. Let rise until double (about 30 min). Bake at 350 degrees for 30 minutes.
Arugula Salad with Avocado and Mango
This is a simple salad with simple ingredients but it's amazing what the perfect combination of simple ingredients can produce! This delicious salad recipe, shared by a friend many years ago, has been a hit every time I've served it. My kids don't yet appreciate it's simple elegance so you may want to reserve this for an adults only dinner party or a special night with your husband. Either way, you won't be disappointed!
Arugula Salad with Avocado and Mango
6 servings
Salad:
2 bunches arugula, washed and torn
2 avocados, peeled and diced
2 mangos, peeled and diced
1/4 to 1/2 c. sliced almonds, toasted
Dressing:
2 T. olive oil
1 T. red wine vinegar
1 T. balsamic vinegar
1 t. kosher salt
1/4 to 1/2 t. black pepper
Arugula Salad with Avocado and Mango
6 servings
Salad:
2 bunches arugula, washed and torn
2 avocados, peeled and diced
2 mangos, peeled and diced
1/4 to 1/2 c. sliced almonds, toasted
Dressing:
2 T. olive oil
1 T. red wine vinegar
1 T. balsamic vinegar
1 t. kosher salt
1/4 to 1/2 t. black pepper
7-Up Marinated Chicken
This recipe for grilled, marinated chicken is a favorite from my childhood. It has terrific flavor and is simple to throw together the night before. The next day, when mealtime rolls around, it is quick and simple to grill up for the perfect summer meal. We add corn on the cob, fresh fruit, fresh green beans and grilled potatoes to complete this easy yet delicious seasonal dish.
7-Up Marinated Chicken
6 servings
2 c. 7-Up (or other lemon-lime soda, diet is ok)
1 c. reduced sodium soy sauce
1/2 c. olive oil
1/2 t. garlic powder
1/2 t. prepared horseradish
6 boneless, skinless chicken breast halves (6 oz. ea)
In a large resealable plastic bag, combine soda, soy sauce, oil, garlic powder and horseradish; add chicken. Seal the bag and turn to coat. Refrigerate overnight.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
7-Up Marinated Chicken
6 servings
2 c. 7-Up (or other lemon-lime soda, diet is ok)
1 c. reduced sodium soy sauce
1/2 c. olive oil
1/2 t. garlic powder
1/2 t. prepared horseradish
6 boneless, skinless chicken breast halves (6 oz. ea)
In a large resealable plastic bag, combine soda, soy sauce, oil, garlic powder and horseradish; add chicken. Seal the bag and turn to coat. Refrigerate overnight.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
Tuesday, June 2, 2015
Crock Pot (or Stovetop) Minestrone Soup
This soup was delicious! It has been unusually cold and rainy here the past couple of days and some warm soup sounded good. I'm trying to find more vegetarian recipes and this one really hit the spot. It has terrific flavor and is loaded with veggies. I liked the suggestion to add the pasta to the soup bowl separately and not add it into the soup so it wouldn't soak up all the broth. Also, I like how you blend the beans with the broth for a smoother, thicker consistency. For the meat eaters in our family, I served some turkey meatballs on the side that could be added to the soup as well. Good, good, good!
Crock Pot (or Stovetop) Minestrone Soup
from Skinnytaste
Crock Pot (or Stovetop) Minestrone Soup
from Skinnytaste
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