risotto
chicken or vegetable broth
1 medium sweet potato
olive oil
2 c fresh chopped spinach
salt and pepper
grated Parmesan cheese
Prepare risotto according to package directions; use broth to cook risotto.
Peel sweet potato and cut into small cubes. Saute in olive oil until soft and browned (about 10 minutes). Add spinach and toss gently until spinach wilts. Add salt and pepper to taste.
Stir spinach and sweet potato into risotto; top each serving with Parmesan cheese.
NOTES
Original source unknown.
This used to be a favorite of mine but I haven't made it in a long time due to the time-consuming nature of risotto.
I use yams instead of sweet potatoes in virtually every recipe.
Friday, May 22, 2009
Chili-Rubbed Pork with Apricot Ginger Glaze
Rub:
1/4 c chili powder
1/4 c garlic powder
2 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper
Glaze:
1 1/2 c apricot preserves
1/2 c barbecue sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 Tbsp chopped cilantro
lime juice to taste
2-3 pork tenderloins (about 2 lbs)
Combine all rub ingredients. Coat the pork tenderloins and refrigerate at least 3 hours before cooking.
On the stovetop, melt preserves over medium heat. When melted, remove from heat and add remaining glaze ingredients. Divide glaze in half.
Grill pork tenderloins 15-20 minutes. Brush with half of glaze during the last 5 minutes of grilling. Serve pork with remaining glaze on the side.
NOTES
Original source unknown.
Haven't made this in several years but I recall it being delicious and worth the advance prep time.
1/4 c chili powder
1/4 c garlic powder
2 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper
Glaze:
1 1/2 c apricot preserves
1/2 c barbecue sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 Tbsp chopped cilantro
lime juice to taste
2-3 pork tenderloins (about 2 lbs)
Combine all rub ingredients. Coat the pork tenderloins and refrigerate at least 3 hours before cooking.
On the stovetop, melt preserves over medium heat. When melted, remove from heat and add remaining glaze ingredients. Divide glaze in half.
Grill pork tenderloins 15-20 minutes. Brush with half of glaze during the last 5 minutes of grilling. Serve pork with remaining glaze on the side.
NOTES
Original source unknown.
Haven't made this in several years but I recall it being delicious and worth the advance prep time.
Thursday, May 21, 2009
Zucchini Coconut Cookie Bars
3/4 c softened butter
1/2 c white sugar
1/2 c brown sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1/2 tsp salt
1 1/2 tsp baking powder
3/4 c shredded coconut
2 c grated zucchini
Icing:
I Tbsp melted butter
2 Tbsp milk
1 tsp vanilla
1/4 tsp cinnamon
1 c confectioners' sugar
Cream butter and sugars; add eggs and vanilla and mix until fluffy.
In a separate bowl, sift together flour, salt and baking powder; stir into sugar mixture. Stir in coconut and zucchini.
Spread batter into a greased 9"x13" baking pan; bake at 350 degrees for 35-40 minutes.
To make icing, combine all ingredients and drizzle over warm bars.
NOTES
From allrecipes.com.
These are really tasty, but it makes too much icing and they started getting soggy after sitting for a while. I think halving the icing would fix that.
1/2 c white sugar
1/2 c brown sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1/2 tsp salt
1 1/2 tsp baking powder
3/4 c shredded coconut
2 c grated zucchini
Icing:
I Tbsp melted butter
2 Tbsp milk
1 tsp vanilla
1/4 tsp cinnamon
1 c confectioners' sugar
Cream butter and sugars; add eggs and vanilla and mix until fluffy.
In a separate bowl, sift together flour, salt and baking powder; stir into sugar mixture. Stir in coconut and zucchini.
Spread batter into a greased 9"x13" baking pan; bake at 350 degrees for 35-40 minutes.
To make icing, combine all ingredients and drizzle over warm bars.
NOTES
From allrecipes.com.
These are really tasty, but it makes too much icing and they started getting soggy after sitting for a while. I think halving the icing would fix that.
Chocolate Zucchini Cupcakes
2 oz unsweetened chocolate, melted
3 eggs
1 3/4 c brown sugar
1 c vegetable oil
2 c flour
2 c grated zucchini
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Beat eggs and brown sugar 10 minutes or until thick and pale. Add oil and melted chocolate; stir.
In a separate bowl combine flour, baking soda, baking powder and salt; mix into egg mixture. Fold in zucchini.
Spoon batter into greased muffin cups, filling 2/3 full.
Bake 20 minutes at 350 degrees. Cool 10 minutes in pan before removing from pan.
Cool and Frost with chocolate or cream cheese frosting.
NOTES
From allrecipes.com.
I believe I have frosted these with chocolate cream cheese icing.
Zucchini makes these nice and moist and you can pretend they're not so bad for you.
3 eggs
1 3/4 c brown sugar
1 c vegetable oil
2 c flour
2 c grated zucchini
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Beat eggs and brown sugar 10 minutes or until thick and pale. Add oil and melted chocolate; stir.
In a separate bowl combine flour, baking soda, baking powder and salt; mix into egg mixture. Fold in zucchini.
Spoon batter into greased muffin cups, filling 2/3 full.
Bake 20 minutes at 350 degrees. Cool 10 minutes in pan before removing from pan.
Cool and Frost with chocolate or cream cheese frosting.
NOTES
From allrecipes.com.
I believe I have frosted these with chocolate cream cheese icing.
Zucchini makes these nice and moist and you can pretend they're not so bad for you.
Corn and Zucchini Medley
4 slices bacon
2 c chopped zucchini
1 1/2 c corn kernels
1 small onion, chopped
1 pinch pepper
1/4 c shredded monterey jack cheese
Fry bacon until browned; reserve 1 Tbsp drippings. Drain and chop bacon.
Heat reserved drippings over medium heat in a skillet; saute vegetables until tender (about 10 minutes). Season with pepper; sprinkle with bacon and cheese before serving.
NOTES
From allrecipes.com
Good with or without bacon. One of my favorite summer sides.
2 c chopped zucchini
1 1/2 c corn kernels
1 small onion, chopped
1 pinch pepper
1/4 c shredded monterey jack cheese
Fry bacon until browned; reserve 1 Tbsp drippings. Drain and chop bacon.
Heat reserved drippings over medium heat in a skillet; saute vegetables until tender (about 10 minutes). Season with pepper; sprinkle with bacon and cheese before serving.
NOTES
From allrecipes.com
Good with or without bacon. One of my favorite summer sides.
Zucchini Brownies
1/2 c vegetable oil
1 1/2 c sugar
2 tsp vanilla
2 c flour
1/2 c unsweetened cocoa
1 1/2 tsp baking soda
1 tsp salt
2 c shredded zucchini
Preheat oven to 350 degrees. Grease and flour a 9"x13" baking pan.
Combine oil, sugar and vanilla.
Combine flour, cocoa, soda and salt; stir into sugar mixture. Fold zucchini into batter.
Spread in prepared pan and bake for 25-30 minutes.
Optional frosting:
6 Tbsp cocoa
1/4 c butter
2 c confectioners' sugar
1/4 c milk
1/2 tsp vanilla
Melt cocoa and butter; set aside to cool. Blend sugar, milk and vanilla; stir into cocoa mixture. Spread over cooled brownies before cutting.
NOTES
From allrecipes.com.
Moist, cakey brownies. Good enough alone that I've never bothered to make the frosting.
1 1/2 c sugar
2 tsp vanilla
2 c flour
1/2 c unsweetened cocoa
1 1/2 tsp baking soda
1 tsp salt
2 c shredded zucchini
Preheat oven to 350 degrees. Grease and flour a 9"x13" baking pan.
Combine oil, sugar and vanilla.
Combine flour, cocoa, soda and salt; stir into sugar mixture. Fold zucchini into batter.
Spread in prepared pan and bake for 25-30 minutes.
Optional frosting:
6 Tbsp cocoa
1/4 c butter
2 c confectioners' sugar
1/4 c milk
1/2 tsp vanilla
Melt cocoa and butter; set aside to cool. Blend sugar, milk and vanilla; stir into cocoa mixture. Spread over cooled brownies before cutting.
NOTES
From allrecipes.com.
Moist, cakey brownies. Good enough alone that I've never bothered to make the frosting.
Zucchini Patties
2 c grated zucchini
2 beaten eggs
1/4 c chopped onion
1/2 c flour
1/2 c grated Parmesan cheese
1/2 c shredded mozzarella cheese
salt to taste
vegetable oil
marinara sauce and/or sour cream
Combine zucchini, eggs, onion, flour, Parmesan, mozzarella and salt.
Heat oil in a skillet over medium heat. Drop mixture by spoonfuls onto skillet; flatten slightly with a spoon or fork and fry until brown on both sides.
Drain on paper towels before serving; serve with marinara sauce and/or sour cream for dipping.
NOTES
From allrecipes.com.
Greasy but tasty.
2 beaten eggs
1/4 c chopped onion
1/2 c flour
1/2 c grated Parmesan cheese
1/2 c shredded mozzarella cheese
salt to taste
vegetable oil
marinara sauce and/or sour cream
Combine zucchini, eggs, onion, flour, Parmesan, mozzarella and salt.
Heat oil in a skillet over medium heat. Drop mixture by spoonfuls onto skillet; flatten slightly with a spoon or fork and fry until brown on both sides.
Drain on paper towels before serving; serve with marinara sauce and/or sour cream for dipping.
NOTES
From allrecipes.com.
Greasy but tasty.
Potato Salad
12 red or Yukon gold potatoes
6 hard-boiled eggs
3 large dill pickles
1/2 onion, chopped
1 - 1 1/2 c mayonnaise
1-2 Tbsp Dijon mustard
salt and pepper
1-2 Tbsp vinegar
Boil potatoes until tender. Cool; cut into cubes. Chop eggs and pickles. Combine potatoes, eggs, pickles and onion with mayonnaise, mustard and vinegar. Sprinkle with salt and pepper to taste and mix well.
NOTES
My all-purpose potato salad recipe, approximated, created from various recipes.
I like to replace some of the mayo with plain yogurt -- healthier option and nice tangy taste.
Sometimes I'll sprinkle in some dill and/or onion powder if I want some extra herb flavor.
6 hard-boiled eggs
3 large dill pickles
1/2 onion, chopped
1 - 1 1/2 c mayonnaise
1-2 Tbsp Dijon mustard
salt and pepper
1-2 Tbsp vinegar
Boil potatoes until tender. Cool; cut into cubes. Chop eggs and pickles. Combine potatoes, eggs, pickles and onion with mayonnaise, mustard and vinegar. Sprinkle with salt and pepper to taste and mix well.
NOTES
My all-purpose potato salad recipe, approximated, created from various recipes.
I like to replace some of the mayo with plain yogurt -- healthier option and nice tangy taste.
Sometimes I'll sprinkle in some dill and/or onion powder if I want some extra herb flavor.
No-Bake Chocolate Peanut Butter Oatmeal Cookies
2 c sugar
4 Tbsp cocoa powder
1 stick butter
1/2 c milk
1 c peanut butter
1 Tbsp vanilla
3 c oatmeal
Combine sugar, cocoa, butter and milk in a saucepan and bring to a boil; boil 1 minutes. Remove from heat and stir in peanut butter, vanilla and oats. Drop by teaspoons onto waxed paper and refrigerate until set.
NOTES
Source unknown, pretty common cookie though.
Scrumptious.
4 Tbsp cocoa powder
1 stick butter
1/2 c milk
1 c peanut butter
1 Tbsp vanilla
3 c oatmeal
Combine sugar, cocoa, butter and milk in a saucepan and bring to a boil; boil 1 minutes. Remove from heat and stir in peanut butter, vanilla and oats. Drop by teaspoons onto waxed paper and refrigerate until set.
NOTES
Source unknown, pretty common cookie though.
Scrumptious.
Tomato and Green Bean Salad
3/4 lb green beans, trimmed, cut in half on a bias
2 small tomatoes (1/2 lb), seeded and chopped
1/2 c garlic vinaigrette
Bring pot of water to a boil and blanch beans 1-2 minutes. Drain and transfer beans immediately to a bowl of ice water to stop cooking; drain well.
Combine beans, tomatoes and dressing in a bowl. Marinate 2 hours, uncovered at room temperature. If made more than two hours in advance, chill and serve at room temperature.
NOTES
From Wegmans.
To make the vinaigrette, combine 1/2 c oil with 3 Tbsp vinegar (I like balsamic), salt and pepper, and minced garlic to taste (I'd probably stick to one clove here).
Great summer side.
2 small tomatoes (1/2 lb), seeded and chopped
1/2 c garlic vinaigrette
Bring pot of water to a boil and blanch beans 1-2 minutes. Drain and transfer beans immediately to a bowl of ice water to stop cooking; drain well.
Combine beans, tomatoes and dressing in a bowl. Marinate 2 hours, uncovered at room temperature. If made more than two hours in advance, chill and serve at room temperature.
NOTES
From Wegmans.
To make the vinaigrette, combine 1/2 c oil with 3 Tbsp vinegar (I like balsamic), salt and pepper, and minced garlic to taste (I'd probably stick to one clove here).
Great summer side.
Pumpkin Spice Bread
2 c canned pumpkin
3 c sugar
1 c water
1 c vegetable oil
4 eggs
3 1/3 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp nutmeg
3/4 tsp ground cloves
Combine first 5 ingredients in a large mixing bowl; beat until thoroughly combined.
In a separate bowl, combine remaining ingredients. Slowly add dry ingredients to wet ingredients, beating until smooth.
Grease 2 loaf pans and dust with flour. Divide batter between the two pans. Bake at 350 degrees for 60-70 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10-15 minutes, then remove from pans to cool completely.
NOTES
Original source unknown.
This is my standard pumpkin bread. Good with chocolate chips or cranberries folded in.
Sometimes replace some of sugar with brown sugar, and/or some of oil with applesauce.
3 c sugar
1 c water
1 c vegetable oil
4 eggs
3 1/3 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp nutmeg
3/4 tsp ground cloves
Combine first 5 ingredients in a large mixing bowl; beat until thoroughly combined.
In a separate bowl, combine remaining ingredients. Slowly add dry ingredients to wet ingredients, beating until smooth.
Grease 2 loaf pans and dust with flour. Divide batter between the two pans. Bake at 350 degrees for 60-70 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10-15 minutes, then remove from pans to cool completely.
NOTES
Original source unknown.
This is my standard pumpkin bread. Good with chocolate chips or cranberries folded in.
Sometimes replace some of sugar with brown sugar, and/or some of oil with applesauce.
Summer Fruit Pizza
1/4 c butter, softened
1/2 c sugar
1 egg
1/4 tsp vanilla
1/4 tsp lemon extract
1 1/4 c flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 oz softened cream cheese
1/4 c confectioners' sugar
1 c whipped cream
1 sliced banana
1 c sliced strawberries
1 (8 oz) can mandarin oranges
2 kiwi, peeled and sliced
1/3 c blueberries
Cream butter and sugar. Beat in egg and extracts.
Combine flour, baking powder, baking soda and salt. Add to butter mixture and beat well. Cover and chill 30 minutes.
Press dough into a greased 12" or 14" pizza pan. Bake at 350 degrees for 12-14 minutes or until golden. Cool completely.
Beat cream cheese and confectioners' sugar until smooth; spread over crust. Arrange fruit on top.
Glaze:
1/4 c sugar
1/4 c orange juice
2 tsp cornstarch
Combine glaze ingredients in a saucepan and bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Cool about 30 minutes, to room temperature. Brush over fruit. Store in refrigerator.
NOTES
Original source unknown.
Not a quick dessert, but an impressive and delicious one.
1/2 c sugar
1 egg
1/4 tsp vanilla
1/4 tsp lemon extract
1 1/4 c flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 oz softened cream cheese
1/4 c confectioners' sugar
1 c whipped cream
1 sliced banana
1 c sliced strawberries
1 (8 oz) can mandarin oranges
2 kiwi, peeled and sliced
1/3 c blueberries
Cream butter and sugar. Beat in egg and extracts.
Combine flour, baking powder, baking soda and salt. Add to butter mixture and beat well. Cover and chill 30 minutes.
Press dough into a greased 12" or 14" pizza pan. Bake at 350 degrees for 12-14 minutes or until golden. Cool completely.
Beat cream cheese and confectioners' sugar until smooth; spread over crust. Arrange fruit on top.
Glaze:
1/4 c sugar
1/4 c orange juice
2 tsp cornstarch
Combine glaze ingredients in a saucepan and bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Cool about 30 minutes, to room temperature. Brush over fruit. Store in refrigerator.
NOTES
Original source unknown.
Not a quick dessert, but an impressive and delicious one.
Holiday Ginger Cookies
Cookies:
1 1/4 c sugar
1 c butter, softened
1 egg
1 tsp vanilla
3 Tbsp molasses
3 c flour
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
Frosting:
3 c powdered sugar
1/3 c butter, softened
1 tsp vanilla
1-2 Tbsp milk
Combine first 5 cookie ingredients; beat until creamy. Add all remaining cookie ingredients and beat until well-mixed. Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm (1-2 hours).
Roll out dough on lightly floured surface, one half at a time (keep remaining dough refrigerated), to 1/8" thick. Cut with cookie cutters. Place cookies 1" apart on greased cookie sheets. Bake 6-9 minutes or until set. Cool completely.
Combine all frosting ingredients, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting. Makes 2 dozen.
NOTES
From Land O'Lakes.
Untried.
1 1/4 c sugar
1 c butter, softened
1 egg
1 tsp vanilla
3 Tbsp molasses
3 c flour
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
Frosting:
3 c powdered sugar
1/3 c butter, softened
1 tsp vanilla
1-2 Tbsp milk
Combine first 5 cookie ingredients; beat until creamy. Add all remaining cookie ingredients and beat until well-mixed. Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm (1-2 hours).
Roll out dough on lightly floured surface, one half at a time (keep remaining dough refrigerated), to 1/8" thick. Cut with cookie cutters. Place cookies 1" apart on greased cookie sheets. Bake 6-9 minutes or until set. Cool completely.
Combine all frosting ingredients, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting. Makes 2 dozen.
NOTES
From Land O'Lakes.
Untried.
Chocolate Chunk Brownie Cookies
1 (11.5 oz) package semi-sweet chocolate chunks (2 c)
1 1/2 c sugar
1 c butter, softened
2 eggs
2 tsp vanilla
2 1/2 c flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Melt 1 c chocolate chunks in a 1-quart saucepan over low heat, stirring occasionally, until melted (3-5 minutes). Combine sugar and butter in a large bowl and beat until creamy. Add melted chocolate, eggs and vanilla. Beat until well mixed. Combine flour, baking powder, baking soda and salt; stir into batter until well mixed. Stir in remaining chocolate chunks.
Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until set. Makes 3 1/2 dozen.
NOTES
From Land O'Lakes.
Untried.
1 1/2 c sugar
1 c butter, softened
2 eggs
2 tsp vanilla
2 1/2 c flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Melt 1 c chocolate chunks in a 1-quart saucepan over low heat, stirring occasionally, until melted (3-5 minutes). Combine sugar and butter in a large bowl and beat until creamy. Add melted chocolate, eggs and vanilla. Beat until well mixed. Combine flour, baking powder, baking soda and salt; stir into batter until well mixed. Stir in remaining chocolate chunks.
Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until set. Makes 3 1/2 dozen.
NOTES
From Land O'Lakes.
Untried.
Blueberry Brunch Cake
1/2 c butter, softened
3/4 c granulated sugar
2 eggs
1 tsp vanilla
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c sour cream
1/2 c brown sugar
1 tsp cinnamon
1 c chopped pecans
1 c blueberries
Preheat oven to 350 degrees; grease an 8" or 9" square pan.
Cream butter and sugar until light and fluffy; add eggs and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture; mix until smooth. Toss brown sugar, cinnamon and nuts together.
Pour half of batter into prepared pan. Mix blueberries with half of the brown sugar mixture and spread over batter. Spread with remaining batter and sprinkle with remaining brown sugar mixture.
Bake 35-40 minutes.
NOTES
Original source unknown.
3/4 c granulated sugar
2 eggs
1 tsp vanilla
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c sour cream
1/2 c brown sugar
1 tsp cinnamon
1 c chopped pecans
1 c blueberries
Preheat oven to 350 degrees; grease an 8" or 9" square pan.
Cream butter and sugar until light and fluffy; add eggs and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture; mix until smooth. Toss brown sugar, cinnamon and nuts together.
Pour half of batter into prepared pan. Mix blueberries with half of the brown sugar mixture and spread over batter. Spread with remaining batter and sprinkle with remaining brown sugar mixture.
Bake 35-40 minutes.
NOTES
Original source unknown.
Chocolate Raspberry Bars
1 1/4 c flour
1/2 c sugar
1/2 c softened butter
1/2 c seedless raspberry jam
10 oz raspberry and chocolate chips
Crumb Topping:
2/3 c flour
6 Tbsp softened butter
6 Tbsp sugar
1/2 tsp vanilla
Combine flour and sugar; use a pastry blender to 2 knives to cut in butter until mixture resembles fine crumbs. Press into a greased 9" square pan and bake at 350 degrees for 20-25 minutes.
Remove from oven and spread with jam. Sprinkle with chips. Top with crumb topping. Bake an additional 15-20 minutes.
To make crumb topping; combine all ingredients with a fork until the mixture resembles coarse crumbs.
NOTES
From my mom.
1/2 c sugar
1/2 c softened butter
1/2 c seedless raspberry jam
10 oz raspberry and chocolate chips
Crumb Topping:
2/3 c flour
6 Tbsp softened butter
6 Tbsp sugar
1/2 tsp vanilla
Combine flour and sugar; use a pastry blender to 2 knives to cut in butter until mixture resembles fine crumbs. Press into a greased 9" square pan and bake at 350 degrees for 20-25 minutes.
Remove from oven and spread with jam. Sprinkle with chips. Top with crumb topping. Bake an additional 15-20 minutes.
To make crumb topping; combine all ingredients with a fork until the mixture resembles coarse crumbs.
NOTES
From my mom.
Hamburger Casserole
2 medium sliced potatoes
2 medium sliced carrots
1/3 c uncooked rice
2 small sliced onions
1 lb ground beef
1 quart canned tomatoes
salt and pepper
1 Tbsp brown sugar
In a 2-quart greased casserole dish, layer potatoes, carrots, rice, onion, beef and tomatoes, sprinkling salt and pepper to taste over each layer. Sprinkle brown sugar over all. Bake at 300 degrees for 1 1/2 - 3 hours.
NOTES
I think this comes from an Amish or Mennonite cookbook.
Untried.
2 medium sliced carrots
1/3 c uncooked rice
2 small sliced onions
1 lb ground beef
1 quart canned tomatoes
salt and pepper
1 Tbsp brown sugar
In a 2-quart greased casserole dish, layer potatoes, carrots, rice, onion, beef and tomatoes, sprinkling salt and pepper to taste over each layer. Sprinkle brown sugar over all. Bake at 300 degrees for 1 1/2 - 3 hours.
NOTES
I think this comes from an Amish or Mennonite cookbook.
Untried.
Seven-Layer Cookies
1 stick butter
1 c graham cracker crumbs
1 c coconut flakes
1 c chocolate chips
1 c butterscotch chips
1 c chopped nuts
1 can sweetened condensed milk
Melt butter in a 9"x13" pan. Press graham cracker crumbs into butter to make crust. Layer crust with nuts, chips and coconut flakes. Pour sweetened condensed milk over all. Bake at 350 degrees for 20-30 minutes.
NOTES
Source unknown, though this is a pretty common cookie bar.
This recipe is a good starting point but the crust was greasy and a whole can of sweetened condensed milk felt like too much.
When I make them again I'll play with amounts -- I think they'd be good with a thicker crust.
1 c graham cracker crumbs
1 c coconut flakes
1 c chocolate chips
1 c butterscotch chips
1 c chopped nuts
1 can sweetened condensed milk
Melt butter in a 9"x13" pan. Press graham cracker crumbs into butter to make crust. Layer crust with nuts, chips and coconut flakes. Pour sweetened condensed milk over all. Bake at 350 degrees for 20-30 minutes.
NOTES
Source unknown, though this is a pretty common cookie bar.
This recipe is a good starting point but the crust was greasy and a whole can of sweetened condensed milk felt like too much.
When I make them again I'll play with amounts -- I think they'd be good with a thicker crust.
Cheesy Potato Casserole
5 large potatoes
1 c sour cream
1 can cream of chicken soup
1/4 c water
1 1/2 c sharp cheddar cheese, shredded, divided
2 Tbsp chopped onion
1/4 c melted butter
salt and pepper
Wash and peel potatoes. Boil until tender. Let cool and then grate.
Mix together sour cream, soup, water, 1 c cheese, onion, butter, and salt and pepper to taste.
Layer potatoes and cheese mixture in a baking dish; top with 1/2 c cheese. Bake at 350 degrees for 30 minutes.
NOTES
From my friend Jessica.
Really delicious, but these days I'd probably play around to find a substitute for the cream soup.
1 c sour cream
1 can cream of chicken soup
1/4 c water
1 1/2 c sharp cheddar cheese, shredded, divided
2 Tbsp chopped onion
1/4 c melted butter
salt and pepper
Wash and peel potatoes. Boil until tender. Let cool and then grate.
Mix together sour cream, soup, water, 1 c cheese, onion, butter, and salt and pepper to taste.
Layer potatoes and cheese mixture in a baking dish; top with 1/2 c cheese. Bake at 350 degrees for 30 minutes.
NOTES
From my friend Jessica.
Really delicious, but these days I'd probably play around to find a substitute for the cream soup.
Cider Glaze for Ham
2 c apple cider or juice
1 c honey
1/2 c cider vinegar
1/4 c Dijon mustard
2 tsp chili powder
1 Tbsp butter
1/2 tsp apple pie spice, divided
In a large saucepan, combine the cider or juice, honey, vinegar, mustard and chili powder. Bring to a boil; reduce heat and boil gently, uncovered, about 15 minutes, stirring frequently.
Remove half of sauce to a small bowl; stir in butter and 1/4 tsp apple pie spice. Set aside to serve with ham.
Bring remaining sauce to a boil. Reduce heat and boil gently for 5 minutes or until sauce is thickened and reduced to about 1/2 c; stir frequently. Add 1/4 tsp apple pie spice.
Brush ham with the glaze during the last 20-30 minutes of baking. Pass reserved sauce with ham.
NOTES
From my friend Jessica.
Yum!
1 c honey
1/2 c cider vinegar
1/4 c Dijon mustard
2 tsp chili powder
1 Tbsp butter
1/2 tsp apple pie spice, divided
In a large saucepan, combine the cider or juice, honey, vinegar, mustard and chili powder. Bring to a boil; reduce heat and boil gently, uncovered, about 15 minutes, stirring frequently.
Remove half of sauce to a small bowl; stir in butter and 1/4 tsp apple pie spice. Set aside to serve with ham.
Bring remaining sauce to a boil. Reduce heat and boil gently for 5 minutes or until sauce is thickened and reduced to about 1/2 c; stir frequently. Add 1/4 tsp apple pie spice.
Brush ham with the glaze during the last 20-30 minutes of baking. Pass reserved sauce with ham.
NOTES
From my friend Jessica.
Yum!
Creamy Chicken Pasta Soup
3 Tbsp butter
4 oz sliced mushrooms
1 c sliced celery
1 c shredded carrots
1 medium chopped onion
3 Tbsp flour
6 c chicken stock
1 1/2 c half and half
2 Tbsp chopped fresh parsley
1/2 lbs chicken, cut into 1/2" pieces
1 c penne pasta
1/4 lb sugar snap peas, halved
3 Tbsp lemon juice
salt and pepper
Melt butter in a large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook about 5 minutes until celery and onion are tender. Add flour; cook 3 minutes, stirring frequently. Gradually mix in chicken stock and bring to a simmer. Stir frequently.
Add half and half and parsley; simmer 5 minutes. Add chicken pieces; cook until chicken is cooked through, about 5 minutes.
Cook penne separately and add to simmering soup along with peas; simmer 2 minutes. Add lemon juice and salt and pepper to taste before serving.
NOTES
Original source unknown.
I liked this, but it was not a universal hit with my family.
4 oz sliced mushrooms
1 c sliced celery
1 c shredded carrots
1 medium chopped onion
3 Tbsp flour
6 c chicken stock
1 1/2 c half and half
2 Tbsp chopped fresh parsley
1/2 lbs chicken, cut into 1/2" pieces
1 c penne pasta
1/4 lb sugar snap peas, halved
3 Tbsp lemon juice
salt and pepper
Melt butter in a large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook about 5 minutes until celery and onion are tender. Add flour; cook 3 minutes, stirring frequently. Gradually mix in chicken stock and bring to a simmer. Stir frequently.
Add half and half and parsley; simmer 5 minutes. Add chicken pieces; cook until chicken is cooked through, about 5 minutes.
Cook penne separately and add to simmering soup along with peas; simmer 2 minutes. Add lemon juice and salt and pepper to taste before serving.
NOTES
Original source unknown.
I liked this, but it was not a universal hit with my family.
Peek-a-boos
1 c butter
2 c sugar
3 eggs
1 tsp vanilla
3 c flour
1 can pie filling
Cream butter and sugar, mix in eggs and vanilla. Stir in flour. Spread 1/2 batter on a cookie sheet; cover with pie filling. Drop remaining batter by large spoonfuls on top of fruit filling. Bake 30 minutes at 375 degrees.
NOTES
From my mom.
2 c sugar
3 eggs
1 tsp vanilla
3 c flour
1 can pie filling
Cream butter and sugar, mix in eggs and vanilla. Stir in flour. Spread 1/2 batter on a cookie sheet; cover with pie filling. Drop remaining batter by large spoonfuls on top of fruit filling. Bake 30 minutes at 375 degrees.
NOTES
From my mom.
Nieman Marcus Cookies
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
2 1/2 c blended oatmeal
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
4 oz grated semi-sweet or milk chocolate
12 oz chocolate chips
Cream butter and sugars. Stir in eggs and vanilla. Combine flour, oatmeal, baking soda, salt, and baking powder; stir into butter mixture. Stir in grated chocolate and chocolate chips. Shape into cookies on ungreased cookie sheets and bake for 10 minutes at 375 degrees.
NOTES
This comes from an e-mail forward/chain letter from the early days of the internet.
Delicious alternative to ordinary chocolate chip cookies.
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
2 1/2 c blended oatmeal
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
4 oz grated semi-sweet or milk chocolate
12 oz chocolate chips
Cream butter and sugars. Stir in eggs and vanilla. Combine flour, oatmeal, baking soda, salt, and baking powder; stir into butter mixture. Stir in grated chocolate and chocolate chips. Shape into cookies on ungreased cookie sheets and bake for 10 minutes at 375 degrees.
NOTES
This comes from an e-mail forward/chain letter from the early days of the internet.
Delicious alternative to ordinary chocolate chip cookies.
Zucchini Bread
3 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp nutmeg
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
3 beaten eggs
3 tsp vanilla
2 c shredded zucchini
1 c vegetable oil
Combine flour, sugar, baking soda, nutmeg, baking powder, cinnamon and salt. Mix together eggs, vanilla, zucchini and oil. Stir wet ingredients into dry ingredients. Pour into a greased loaf pan and bake for 50 minutes at 350 degrees.
NOTES
Original source unknown -- I got it via my sister's high school boyfriend.
Only zucchini bread recipe I ever use.
Usually skip the nutmeg out of consideration for the significant other's tastes; sometimes add ground cloves or allspice instead.
1 1/2 c sugar
1 tsp baking soda
1 tsp nutmeg
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
3 beaten eggs
3 tsp vanilla
2 c shredded zucchini
1 c vegetable oil
Combine flour, sugar, baking soda, nutmeg, baking powder, cinnamon and salt. Mix together eggs, vanilla, zucchini and oil. Stir wet ingredients into dry ingredients. Pour into a greased loaf pan and bake for 50 minutes at 350 degrees.
NOTES
Original source unknown -- I got it via my sister's high school boyfriend.
Only zucchini bread recipe I ever use.
Usually skip the nutmeg out of consideration for the significant other's tastes; sometimes add ground cloves or allspice instead.
Zucchini Crust Pizza
3 1/2 c grated zucchini
3 beaten eggs
1/3 c flour
1/2 c shredded mozzarella cheese
1/2 c Parmesan cheese
1/2 tsp dried basil
pizza sauce
pizza toppings
Combine zucchini, eggs, flour, cheeses and basil. Spread in a greased 9"x13" pan; bake at 350 degrees for 20-25 minutes. Brush top with oil and broil 5 minutes.
Top with pizza sauce and favorite pizza toppings and bake for 25 minutes at 350 degrees.
NOTES
Original source unknown.
Untried.
3 beaten eggs
1/3 c flour
1/2 c shredded mozzarella cheese
1/2 c Parmesan cheese
1/2 tsp dried basil
pizza sauce
pizza toppings
Combine zucchini, eggs, flour, cheeses and basil. Spread in a greased 9"x13" pan; bake at 350 degrees for 20-25 minutes. Brush top with oil and broil 5 minutes.
Top with pizza sauce and favorite pizza toppings and bake for 25 minutes at 350 degrees.
NOTES
Original source unknown.
Untried.
Spaghetti Pie
3 c cooked spaghetti
2 Tbsp butter
2 beaten eggs
1/3 c grated Parmesan
1 c cottage cheese
1-2 c spaghetti sauce
1/2 c - 1 c shredded mozzarella
Combine spaghetti, butter, eggs and Parmesan; form into a "crust" in greased 10" pie plate. Spread with cottage cheese and cover with spaghetti sauce. Bake uncovered for 20 minutes at 350 degrees. Sprinkle with mozzarella and bake about 5 minutes more until cheese is melted.
NOTES
Original source unknown. I've been eating this since I was a kid.
Big family favorite.
I like to saute some veggies and stir them into the sauce -- spinach, mushrooms, olives, anything you'd add to regular pasta.
I've used ground beef in the sauce as well.
I've used half ricotta/half cottage cheese; probably would work with all ricotta too.
2 Tbsp butter
2 beaten eggs
1/3 c grated Parmesan
1 c cottage cheese
1-2 c spaghetti sauce
1/2 c - 1 c shredded mozzarella
Combine spaghetti, butter, eggs and Parmesan; form into a "crust" in greased 10" pie plate. Spread with cottage cheese and cover with spaghetti sauce. Bake uncovered for 20 minutes at 350 degrees. Sprinkle with mozzarella and bake about 5 minutes more until cheese is melted.
NOTES
Original source unknown. I've been eating this since I was a kid.
Big family favorite.
I like to saute some veggies and stir them into the sauce -- spinach, mushrooms, olives, anything you'd add to regular pasta.
I've used ground beef in the sauce as well.
I've used half ricotta/half cottage cheese; probably would work with all ricotta too.
Pasta Verde
2 c orzo
1 Tbsp olive oil
1 bunch asparagus, sliced
2 garlic cloves, minced
1 pinch thyme
10 oz frozen peas
5 oz baby spinach
1/2 tsp grated lemon peel
1 Tbsp butter
1 Tbsp lemon juice
feta cheese
mint
Cook orzo according to package directions; drain, reserving 1 1/4 c cooking water.
Heat oil in large skillet; add asparagus and cook for 2 minutes. Add garlic and thyme; cook 30 seconds. Stir in peas, spinach, lemon peel and reserved water. Bring to a boil. Stir in orzo, butter and lemon juice; remove from heat.
Top with crumbled feta cheese and chopped fresh mint.
NOTES
I think this originally came from Parents magazine.
I make many variations on this, using any green vegetables I have on hand, and any type of pasta. Usually skip the lemon peel though.
1 Tbsp olive oil
1 bunch asparagus, sliced
2 garlic cloves, minced
1 pinch thyme
10 oz frozen peas
5 oz baby spinach
1/2 tsp grated lemon peel
1 Tbsp butter
1 Tbsp lemon juice
feta cheese
mint
Cook orzo according to package directions; drain, reserving 1 1/4 c cooking water.
Heat oil in large skillet; add asparagus and cook for 2 minutes. Add garlic and thyme; cook 30 seconds. Stir in peas, spinach, lemon peel and reserved water. Bring to a boil. Stir in orzo, butter and lemon juice; remove from heat.
Top with crumbled feta cheese and chopped fresh mint.
NOTES
I think this originally came from Parents magazine.
I make many variations on this, using any green vegetables I have on hand, and any type of pasta. Usually skip the lemon peel though.
Eggplant Sticks
1 medium eggplant
flour
1 large egg
2 Tbsp milk
1 c cracker or bread crumbs
1 tsp salt
vegetable oil
Dipping Sauce:
1 c carrot juice
1/4 tsp fresh grated ginger
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp water
Cut eggplant into 1 1/2" x 4" sticks; dust with flour. Whisk together egg and milk. Combine crumbs and salt. Dip eggplant sticks in egg/milk mixture and then dredge in crumbs.
Heat oil in a shallow pan over medium high heat. Brown eggplant sticks.
To make dipping sauce: Combine carrot juice, ginger and salt in a small saucepan and bring to a boil. Combine cornstarch and water and whisk into juice mixture. Boil 1 minute.
NOTES
Source unknown.
Untried.
flour
1 large egg
2 Tbsp milk
1 c cracker or bread crumbs
1 tsp salt
vegetable oil
Dipping Sauce:
1 c carrot juice
1/4 tsp fresh grated ginger
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp water
Cut eggplant into 1 1/2" x 4" sticks; dust with flour. Whisk together egg and milk. Combine crumbs and salt. Dip eggplant sticks in egg/milk mixture and then dredge in crumbs.
Heat oil in a shallow pan over medium high heat. Brown eggplant sticks.
To make dipping sauce: Combine carrot juice, ginger and salt in a small saucepan and bring to a boil. Combine cornstarch and water and whisk into juice mixture. Boil 1 minute.
NOTES
Source unknown.
Untried.
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