Friday, November 28, 2014

Pumpkin Cheesecake

Pumpkin Cheesecake


Ingredients:
Crust:
  •  1 3/4 C graham cracker crumbs
  • 3 Tbls dark brown sugar
  • 1/2 tsp. ground cinnamon
  • 1 stick melted salted butter
Filling:
  •  3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk, at room temperature
  • 1/4 C. sour cream
  • 1 1/2 C. sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. fresh ground nutmeg
  • 1/8 tsp. ground cloves
  • 2 Tbls. all-purpose flour
  • 1 tsp. vanilla extract 

Directions:
  1. Preheat oven to 350 degrees F. 
  2. Line bottom of spring-form pan with parchment paper.
  3. For crust:  In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring-form pan. Set aside in cool area.
  4. For filling:  Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. 
  5. Pour into crust. Spread out evenly and place in oven for 1 hour.
  6. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 6 hours.





**Adapted from Paula Deen Recipe

Sunday, November 2, 2014

Almond-Crusted Salmon

Almond-Crusted Salmon



Ingredients: 
  • 1/2 cup almond meal 
  • 1/2 cup panko 
  • 1/2 teaspoon ground coriander 
  • 1/4 teaspoon ground cumin 
  • 4 (6-ounce) salmon fillets, about 1-inch thick 
  •  1-2 eggs, beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Directions:
  1. Preheat oven to 500°.
  2. Combine first 4 ingredients in a shallow dish; set aside.
  3. Brush tops and sides of fish with egg: sprinkle with salt and pepper.
  4. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere.
  5. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  6. Serve with lemon wedges.

Thursday, September 25, 2014

Apple Cider Cinnamon Rolls Recipe

 Apple Cider Cinnamon Rolls Recipe


Ingredients:
  • 3-1/4 C all-purpose flour
  • 1/4 C sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 tsp. salt
  • 3/4 C. 2% milk
  • 1/4 C. apple cider or juice
  • 1/4 C. plus 1/3 cup butter, softened, divided
  • 1 egg
  • 2 C. finely chopped peeled tart apples
  • 1-1/4 C. packed brown sugar
  • 3/4 C. finely chopped walnuts
  • 3 tsp. ground cinnamon
Directions:
  1.  In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15-in. x 10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter.
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place for 30 minutes.
  4. Bake at 325° for 30-35 minutes or until golden brown.
     
Frosting:

Ingredients:
  • 2 C. apple cider or juice
  • 1 cinnamon stick (3 inches)
  • 1 pkg. (8 ounces) cream cheese, softened
  • 1/4 C. butter, softened
  • 1 C. confectioners' sugar
Directions:
  1.  For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.
  2. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider; beat until smooth. Spread over warm rolls.



*Taken from Taste of Home

Thursday, September 18, 2014

Salsa Verde Chicken Casserole Recipe

Salsa Verde Chicken Casserole Recipe


Ingredients:
  • 2 C. shredded rotisserie chicken
  • 1 C. (8 oz.) sour cream
  • 1-1/2 C. salsa verde, divided
  • 8 corn tortillas (6 inches)
  • 2 C. chopped tomatoes
  • 1/4 C. minced fresh cilantro
  • 2 C. (8 oz.) shredded Monterey Jack cheese
  • Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves
     
Directions:
  1.  Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.
  2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
  3.  Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

*From Taste of Home

Sunday, August 31, 2014

Homemade Bread

Homemade Bread



Ingredients:
  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 C. warm water (110° to 115°)
  • 3 Tbls. sugar
  • 1 Tbls. salt
  • 2 Tbls. canola oil
  • 6-1/4 to 6-3/4 C. all-purpose flour 
Directions:
  1.  In a large bowl, dissolve yeast in warm water.
  2. Add the sugar, salt, oil and 3 cups flour. Beat until smooth.
  3. Stir in enough remaining flour to form a soft dough.
  4. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
  5. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  6. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans.
  7. Cover and let rise until doubled, about 30-45 minutes.
  8. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. 

Thursday, August 21, 2014

Mushroom and Spinach Herbed Chicken

Mushroom and Spinach Herbed Chicken


Ingredients:
  • 2 packages of thin chicken breasts, approx 2lbs
  • 6-7 slices of thin prosciutto
  • Small bag of fresh spinach
  • 8 oz can of sliced mushrooms (I didn't use the whole can)
  • 1 envelope Lipton Recipe Secret's Savory Herb and Garlic (hard to find, was able to get mine at Walmart)
  • 1/2 C Moscato wine (anything sweet and white will do)
  • 1/4 C Olive oil
  • 8 oz shredded mozzarella
Directions:
  1. Preheat oven to 375 degrees. Spray a 13 x 9 pan with olive oil.
  2. Layer uncooked chicken in two layers in pan, layer prosciutto ontop.
  3. Spread spinach across prosciutto, sprinkle with a little kosher salt and coarse black pepper.
  4. Top with mushrooms.
  5. Whisk together olive oil, wine and savory herb envelope, pour evenly into 13 x 9 dish.
  6. Cover pan, loosely with foil and bake for 25-30 minutes.
  7. Top with cheese and bake for 5 minutes more.

*Adapted from Cheryl's Fancy Pants Chicken

Molten Lava Cakes

Molten Lava Cakes



Ingredients:
  •  1 pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
  • 1/2 C. butter
  • 1 C. powdered sugar
  • 2 whole eggs
  • 2  egg yolks
  • 6 Tbsp.  flour
Directions:
  1. Heat oven to 425°F. Butter 4 small ramekins; place on baking sheet.
  2. Microwave chocolate and butter in large bowl for 1 min. or until butter is melted; whisk until chocolate is completely melted.
  3. Stir in sugar.
  4. Add whole eggs and egg yolks; mix well.
  5. Stir in flour.
  6. Spoon into prepared cups evenly and bake for 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min.
  7. Carefully run small spatula around cakes to loosen; invert into dessert plates. 
  8. Dust with powder sugar and serve immediately with cool whip or ice cream.

Wednesday, August 20, 2014

Quinoa and Fresh Veggies

Quinoa and Fresh Veggies

So the original recipe called for plain penne pasta but I threw in quinoa pasta instead, as a healthier alternative, still came out great. Enjoy!



Ingredients:
  • 8oz uncooked penne pasta (Try Ancient Harvest Quinoa Pasta)
  • 1 C sliced carrots
  • 1 Tbls olive oil
  • 1/2 tsp. minced garlic
  • 1 C fresh broccoli florets
  • 1 C sliced yellow squash
  • 1 C green bell pepper, chopped
  • 1 Tbls fresh basil, chopped or 1 tsp dried
  • 1 tsp. fresh minced thyme or 1/4 tsp dried
  • 1 tsp. fresh minced oregano or 1/4 tsp dried
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 1/2 c. chopped tomatoes
  • 5-6 Tbls grated Parmesan cheese
Directions:
  • Cook pasta according to directions, drain and set aside.
  • While cooking pasta, heat oil in large skillet, saute carrots until crisp/tender, add garlic and saute for 1-2 minutes more.
  • Stir in broccoli, tomatoes, squash, green pepper and seasonings. Reduce heat and simmer 10 minutes covered, or until vegetables are tender.
  • Stir in pasta and sprinkle with cheese.


Pasta Face-Off! Quinoa vs Whole Wheat

Monday, August 11, 2014

Summer Mojito

Summer Mojitos



Ingredients:
  • 10 mint leaves
  • 4 lime slices
  • 2 Tbls. sugar
  • Ice
  • 1 1/2 oz. white rum
  • Sparkling Water

Directions:
  1. Place mint leaves and one lime slice in tall glass, crush with spoon.
  2. Add two more lime slices and 2 Tbls. sugar, crush with spoon again.
  3. Add ice to top of glass, add white rum and top with sparkling water to top of glass.
  4. Mix ingredients until sugar has combined and garnish with lime slice.


Wednesday, July 23, 2014

Quinoa Chicken Chili



Ingredients:

  • 1 C. quinoa, rinsed
  • 28 oz can of diced fire roasted tomatoes
  • 14 oz can diced tomatoes with green chilies
  • (2) 16 oz cans of black beans, rinsed, drained
  • 15 oz can of corn, drained
  • 3 C. chicken stock
  • 2 large chicken breasts
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp crushed red pepper
  • 2 tsp chili powder

Directions:

  1. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. As long as the chicken is cooked – it’s done!
  2. Shred chicken breasts in crock pot with two forks. Gently mix ingredients.
  3. Spoon into bowl, top with cheese, sour cream, avocados.
  4. Serve with cornbread and/or tortillas.

Tuesday, June 3, 2014

Italian Cream Cake

Italian Cream Cake

 


Cake Ingredients:
  • 1/2 C. shortening, room temperature
  • 1 stick butter, room temperature
  • 2 C. sugar
  • 5 eggs, separated, room temperature
  • 2 C. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 C. buttermilk, room temperature
  • 2 C. shredded coconut
  • 1 C. pecans toasted and finely chopped
  • 1 tsp. vanilla extract

Frosting Ingredients:
  • 12 oz. cream cheese, at room temperature
  • 6 Tbls. butter, softened at room temperature
  • 1 1/2 tsp. vanilla
  • 1 1/2 (24-oz) boxs powdered sugar, sifted
  • 1 1/8 C. pecans toasted and finely chopped
Directions:
  1. Preheat the oven to 325 degrees and grease 3 (9-inch) cake pans.  Line bottom of pans with parchment paper.
  2. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition.
  3. Sift the flour, baking soda and salt together onto a sheet of parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
  4. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter.
  5. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake.
  6. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake. 
  7. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling.
  8. When the cakes are completely cool, frost between layers, sides and on top. 
Optional: You may toast coconut and sprinkle on top of finished cake or decorate with whole pecans for decoration.

Tuesday, January 14, 2014

Beef Stew

Beef Stew
(Slow Cooker)


Ingredients:
  • 4 lbs boneless chuck roast, cut into 1 1/2-inch pieces
  • Salt and pepper
  • 2 Tbls. olive oil
  • 1 large yellow onion, finely chopped
  • 1 (6-ounce) can tomato paste
  • 2 C. low-sodium beef broth
  • 3 Tbls. soy sauce
  • 2 bay leaves
  • 12-16 oz pkg. baby carrots
  • 1 lb red potatoes, washed and cut into 1-inch pieces
  • 1 tsp. dried thyme
  • 2 Tbls. Minute tapioca
  • 2 C. frozen peas

Directions:
  1. After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
  2. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes.
  3. Add the tomato paste and cook, stirring, for about 2 minutes.
  4. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
  5. In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.
  6. Stir the tapioca into the slow cooker.
  7. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
  8. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew.
  9. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Tuesday, January 7, 2014

Sopapilla Cheesecake

Sopapilla Cheesecake



Ingredients:

Filling:
  • 2 (8 ounce) packages cream cheese, softened
  • 1 C. sugar
  • 1 tsp. vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
Topping:
  • 1/2 C. sugar
  • 1 Tbls. ground cinnamon
  • 1/2 C. butter, melted
Optional: Serve with honey

Directions: 
  1. Preheat an oven to 350 degrees F. Spray bottom of 9x13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth
  3. Spread one can of crescent roll dough into the bottom of your 9x13 pan. 
  4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining can of crescent rolls.
  5. Stir together 1/2 cup of sugar, cinnamon, and butter. 
  6. Gently spread the mixture over the top of the cheesecake.
  7. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 35 minutes.
  8. Remove from the oven and cool completely in the pan before cutting into 12 squares.

*On a side note, I like personally think it tastes better after it's been refrigerated. Some recipes call for 1/4 cup of honey over the top of the cheesecake once you pull it out of the oven, you can also serve it with honey on the side.

Corn Casserole

Corn Casserole



Ingredients:
  • 1 can whole kernel yellow corn, drained
  • 1 can cream style yellow corn, undrained 
  • 1/2 C. (8 oz.) sour cream 
  • 1 box Jiffy corn muffin mix
  • 1/2 C. butter, melted

Directions:
  1. Preheat oven to 350°F.
  2. Mix all ingredients together. Pour into 8x8 casserole dish.
  3. Bake for 55 to 60 minutes or until top is lightly browned.

Wednesday, January 1, 2014

Butter Pecan and Chewy Molasses Cookies



Chewy Molasses Cookies

Ingredients:
  • 2 C. all-purpose flour (spooned and leveled)
  • 1 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 1/2 C. sugar
  • 3/4 C. (1 1/2 sticks) unsalted butter, softened
  • 1 large egg
  • 1/4 C. molasses

 Directions:
  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  2. In a shallow bowl, place 1/2 cup sugar; set aside.
  3. With an electric mixer, beat butter and remaining cup of sugar until combined.
  4. Beat in egg and then molasses until combined.
  5. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
  6. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat. 
  7. Arrange balls on baking sheets, about 3 inches apart.
  8. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly).
  9. Cool 1 minute on baking sheets; transfer to racks to cool completely.


Butter Pecan Cookies

Ingredients: 
  • 3/4 C. pecans
  • 1/2 C. (1 stick) unsalted butter, room temperature
  • 1/3 C. sugar, plus more for coating
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 C. all-purpose flour

Directions:
  1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute.
  3. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together.
  4. Fold in pecans.
  5. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar.
  6. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass.
  7. Sprinkle with sugar.
  8. Bake until golden brown, rotating sheet halfway through, about 15 minutes.
  9. Sprinkle with more sugar. Cool cookies on a wire rack.