Club Recipe

June's Theme...

2010-05-09T23:10:00.000-04:00

Happy Mother's Day to all the moms out there! Sorry, these were posted so late... I decided to give a little more time for everyone this month. We had much fewer submissions this month, but the ones that are posted look really good - I can't wait to try them. Check them out below...

Remember to try out some of the recipes, post comments, ask questions and give feedback. And most importantly, submit your recipes for next month. The theme for June will be BBQ. This can be any food you would prepare for a BBQ, be it an entree, salad, side dish, dessert...etc. Please send them to me before June 1. (mack10enzie@gmail.com)

Thanks and happy cooking!

Classic Banana Bread (Light)

2010-05-09T22:49:00.000-04:00

Classic Banana Bread (Light)
Mackenzie Day - Philadelphia, PA

Recipe courtesy of Cooking Light.

Makes 1 loaf (14 servings)

Ingredients
2 C Flour
3/4 t Baking Soda
1/2 t Salt
1 C Sugar
1/4 C Butter, softened
2 Large Eggs
1 1/2 C Mashed Ripe Banana (About 3 Bananas)
1/3 C Plain Low-fat Yogurt (I use Vanilla Low-fat Yogurt)
1 t Vanilla Extract

Cooking Instructions
Preheat oven to 350.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt and vanilla. Beat until blended. Add flour mixture, beat at a low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2 in loaf pan coated with cooking spray. Bake at 350 for an hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information
Calories 187 Fat 4.3g Iron 1mg Cholesterol 40mg Calcium 20mg Carbohydrate 34.4g Sodium 198mg Protein 3.3g Fiber 1.1g

Cream Cheese French Toast

2010-05-09T22:30:00.001-04:00

Cream Cheese French Toast
Kayley Meinzer - Lehi, UT

Ingredients
12 Slices French Bread
2 8 oz Packages Cream Cheese
1 c. Frozen Berries or Fruit
12 Eggs
2 c. Milk
1/3 c. Sugar or Syrup

Syrup
1 c. Sugar
2 Tbsp. Cornstarch
1 c. Water
1 c. Berries
1 Tbsp. Butter

Instructions
Cut bread into chunks and place in a 9x13 pan. Mix eggs, milk and syrup and pour mixture over bread. Cut cream cheese into chunks and place all over bread mixture. Pour berries or fruit all over. Cover with aluminum foil and bake @ 350 for 30 min. Uncover and bake 30 more min.

Syrup
Mix sugar, corn starch and water. Bring to a boil. When thickened, add berries and butter. Boil and until thick and bubbly. Serve over French toast.

Cucina’s Famous Fruit Filled Scones

2010-05-09T22:27:00.001-04:00

Cucina’s Famous Fruit Filled Scones
Katrina Sandgren - Lehi, UT

I recieved this recipe from my sister-in-law. These are the very popular scones from a local bakery. I guess she and her friends had to search high and low to get it but it was worth it. They are wonderful!!

(makes approx. 24 scones, can half recipe)

Ingredients
4 C. Flour
4 C. Cake Flour
1 C. Sugar
2 ½ TBSP Baking Powder
1 tsp Baking Soda
1 tsp salt
4 Cubes of Butter (1 lbs)

2 C. Fruit (fresh or frozen) I used the frozen mixed berries and took out the strawberries.
2 Lemons zested

½ to 1 quart of Half and Half or Buttermilk (It is difficult to know exactly how much liquid will be needed)

Instructions
Mix dry ingredients together and then cut in butter with two knives or pastry cutter until it is fine crumbles. You can freeze the ingredients at this point if you like to use at a later time.

Next you mix the fruit and lemon zest together and add it to the dry mix (by hand with a fork). Now you add the liquid. Start by adding ½ a quart of your milk. Mix it together, by hand, and then determine if you need more. Add just a little bit at a time. You want the consistency to be similar to biscuits. If there is too much liquid they will be flat and if there is not enough, they will be crumbly. It won’t affect the taste, just the appearance and texture.

Pre-heat oven to 375 degrees. Cover your cookie sheet in parchment paper and scoop one large ice cream scoop onto the tray. It will fit approximately 6-8 per sheet. They almost double in size. Bake for 25 minutes. If you make smaller size scones, reduce your cooking time.

Cinnamon Brown Sugar
2 TBSP Melted Butter
2 tsp cinnamon
2 TBSP Sugar
¾ C. Brown Sugar
Add milk first then add brown sugar mixture.

A Healthier Fruit Tart With Almond Pie Crust

2010-05-09T22:24:00.001-04:00

A Healthier Fruit Tart With Almond Pie Crust
Kay Quealy - Salt Lake City, UT

Ingredients

For filling:

1 cup yogurt cream (see recipe below)

Mixed fresh fruit, for example: 1 banana, 1 cup grapes, 1 orange (sectioned), 1/2 cup blueberries

4 Tbsps organic amber agave syrup for glazing

For crust:

1 cup, plus 2 Tbsps organic almond meal

2 sticks organic sweet butter, room temperature1/3 cup organic evaporated cane juice crystals

2 1/2 cups organic barley flour

1/2 cup organic whole-wheat flour

1 organic, free-range egg, beaten

1 tsp organic almond or vanilla extract

For yogurt cream:

1 cup low-fat (2%) Greek Style yogurt, drained

4 Tbsps organic maple syrup

Directions

These occasion-worthy tarts are a great excuse to add agave syrup to your pantry; agave syrup is an all-natural, minimally processed sweetener you can also use for pancakes, waffles, coffee and tea.

Makes two tarts.

Preheat oven to 350°F.

To make tart shells:

1. Butter two individual tart shells.

2. Using a wooden spoon or the paddle attachment of your mixer, cream together butter and cane juice crystals until just blended. Add almond meal, flours, beaten egg and vanilla or almond extract and mix until well blended.

3. Divide dough in half. Gently press into tart shells. Bake for 25 minutes, or until shells are golden brown. Cool before filling, or freeze for future use.

To make yogurt cream:

1. Combine yogurt and maple syrup in a small mixing bowl.

2. Refrigerate, covered, until ready to use.

To assemble tarts:

1. Spread 1/2 cup yogurt cream in each tart crust. Arrange fruits over yogurt cream.

2. Drizzle tarts with agave syrup and chill to set.

Nutrition Information
Per serving: 256 calories; 12 g fat ( 6 g sat, 4 g mono); 32 mg cholesterol; 34 g carbohydrate; 5 g protein; 3 g fiber; 12 mg sodium; 193 mg potassium.

Crustless Spinach Quiche

2010-05-09T22:22:00.001-04:00

Crustless Spinach Quiche
Sarah Drown & Ryan Baltz - Dallas, TX
My Grandpa Stuart’s recipe (tried & tested many times!)

8- Servings

Ingredients and measurements.
·        2 whole eggs
·        8 egg whites
·        3 Cups Cooked Spinach or 1 large frozen package (thawed)
·        2 cloves Garlic (minced)
·        1 T Pesto
·        1 tsp Herbs de Provence
·        8 ounces cubed fresh mozzarella
·        ½ C Parmesan (grated)
·        Other veggies like roasted red pepper & broccoli can also be added

Cooking Instructions.
Preheat oven to 400 degrees F. Spray 8” dish with olive oil. Beat eggs together. Squeeze liquid from cooked spinach until dry. Add garlic, pesto, herbs, spinach, cheese to eggs & mix well. Pour mixture into dish & place in oven for 10 minutes. Reduce heat to 350 degrees for remaining 30 minutes. Check with a knife inserted in the center to ensure eggs are set.

Serving Instructions.
This dish can be served hot or cold. For parties, cut into diamonds or squares & add a sliver of roasted red pepper to each piece (tips from my grandpa).

Raspberry Turnovers

2010-05-09T22:20:00.001-04:00

Raspberry Turnovers
Meghann Bezdikian - Philadelphia, PA

Ingredients

All-purpose flour, for dusting
1 (half of a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
1/4 cup seedless raspberry jam
3/4 cup fresh raspberries
2 teaspoons sugar, for sprinkling

Directions

Line a baking sheet with parchment paper; set aside.
On a lightly floured work surface, unfold pastry sheet and roll out. Cut into four equal squares. Place on baking sheet and refrigerate about 15 minutes.
In a bowl stir together jam and raspberries.
After chilling pastry squares, spoon jam mixture in center of each square. Using a pastry brush, dampen edges with water in a 1-inch border. Fold dough in half diagonally, over filling. Press edges to seal. Brush top of pastry with water and sprinkle with the sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).
Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees.while turnovers are chilling.
Bake until puffed and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.

Herbed Egg Strudel

2010-05-09T22:18:00.001-04:00

Herbed Egg Strudel

Kari Baltz - Washington, DC

Recipe form Marguerite Henderson. One of the best egg dishes I have ever had!

Ingredients

4 T butter

10 large eggs

¼ c half and half

1 t kosher salt

½ t ground black pepper

¼ c chopped fresh chives

¼ c chopped fresh parsely

1 pkg (17.3 oz) frozen puff pastry sheets, thawed

Egg Wash

1 egg beaten with 1 T half and half

½ c shredded Parmesan cheese

Cooking Instructions

Heat the butter in a 12-inch nonstick skillet over medium heat. Beat the eggs, half-and-half, salt, and pepper until frothy, about 1 minute. Whisk the chives and parsley into the eggs. Add the eggs to the heated skillet; cook on medium-low heat for 1 minute. With a spatula, stir the eggs until softly scrambled. Do not overcook. Eggs should be a little wet.

Place the two sheets of puff pastry on 2 separate baking sheets lined with parchment paper. With a sharp knife, cut slits on both sides of pastry, 3 inches deep and 1 ½ inches wide on a diagonal making about 6 strips. Leave about 3 inches of the pastry in the center, uncut. Place half the egg mixture down the center of each pastry sheet, and then alternate the cut strips of pastry over the eggs, enfolding the eggs in the pastry, keeping the pastry slightly loose on top so that the eggs have room to expand as they bake. Brush top with egg wash, sprinkle with shredded Parmesan cheese, and bake in a preheated 425 degree oven for 20 minutes. Cut each strudel into 3 portions to make 6 servings.

Fresh Herb Popovers

2010-05-09T22:17:00.001-04:00

Fresh Herb Popovers
Amanda Starley - New Jersey

Makes 12 Popovers

Ingredients
4 Large eggs (room temperature)
1 1/2 cups whole milk or half and half (room temperature)
4 Tbsp butter (melted and cooled)
1 Tbsp Dijon mustard
1 1/3 cups Flour
1/2 tsp salt
1/8 tsp cayenne
1/3 cup lightly packed chopped herbs (Chives and basil work well)
PAM spray

Cooking Instructions
Heat oven to 450 and place muffin pan on middle rung. In a blender, combine eggs, milk, melted butter, and mustard. Process until blended, about 10 seconds. Add the flour, salt and cayenne and blend until just combined, another 10 to 15 seconds. Add the herbs and pulse to blend. Once the oven is hot, working quickly, remove the pans from the oven and set them on a dish towel. Spray them down with PAM. Pour the batter evenly into the heated muffin pans (approx 1/2 - 2/3 full) and slide back into the oven (you will likely have a little left over batter). Bake without opening the door until the popover are puffed and well-browned, about 25 minutes. If you open the door before they are done, they will be pancakes instead of popovers. Once they’re out, pierce the top with a knife so they don’t deflate. Gently pop them out by rolling pan onto its side. Serve hot with lots of butter :)

Can be reheated in a 300 degree oven until warm.

Baked Artichoke Dip

2010-05-09T22:16:00.001-04:00

Baked Artichoke Dip

Jessica Yoo - Colorado Springs, CO

I love this dip it is quick and easy...

Ingredients

1 (14oz) can of artichoke hearts or hearts of palm (drained and chopped)

1 C grated Parmesan cheese

3/4 mayo

1 glove of garlic

1/4 tsp. Worcestershire sauce

1/8 tsp hot sauce

Cooking Instructions

Combine everything stirring well. Spoon mixture into a lightly greased casserole dish (1 quart). Bake uncovered @ 350 for approx 20 min or until bubbly. Serve with favorite toast round or crackers.

I like to add pine nuts for a little different texture. If you add nuts do so prior to baking.

Broccoli Salad

2010-05-09T22:12:00.001-04:00

Broccoli Salad

Claire Evans - Dallas, TX

Ingredients:

2 bunches broccoli, florets only (5 to 6 cups florets)

1 medium red onion, chopped

1/2 cup CranRaisons

10 slices bacon, fried and crumbled

1/2 cup Spanish Nuts

Dressing:

1 cup mayonnaise

2 tablespoons balsamic vinegar

2 teaspoons sugar

Preparation:

Separate florets from broccoli stalks and blanch so they are crunchy yet deep green in color. Don’t overcook the broccoli or it falls apart.

Combine salad ingredients; top with dressing mixture. Chill and serve.

Breakfast Casserole

2010-05-09T22:09:00.001-04:00

Another Breakfast Casserole Recipe

Terri Carlson - Omaha, NE

This recipe from CDKitchen for Another Breakfast Casserole serves/makes 12

Ingredients:
1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese

Directions:

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside. Preheat oven to 350degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

I added 1clove garlic, ¼ cup onion. You can add anything else that you would like in there (ie green peppers, red peppers, spinach etc.).

Sour Cream Coffee Cake

2010-05-09T22:02:00.001-04:00

Sour Cream Coffee Cake
Amber Lynch - Park City, UT

This is a Barefoot COntessa recipe. I havemade it several times. Its the BEST!!!

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Vegetarian Recipes and May's Theme

2010-04-13T14:24:00.000-04:00

The vegetarian recipes are up and they look really yummy! See below...

I have a big brunch baby shower coming up so I would like your brunch recipes. They can be anything from scones, to quiche, to punch. Anything goes! Email them to mack10enzie@gmail.com when you get them. Thanks in advance, I'm looking forward to viewing them all.

Please try out some recipes and comment, give feedback and ask questions on the blog. Also, if you have any friends/family who would be interested in joining, forward their email addresses along to Mackenzie and she'll include them.

Thanks!
Amanda Starley

Green Onion Dip

2010-04-04T21:08:00.001-04:00

Green Onion Dip
Mackenzie Day - Philadelphia, PA

This recipe is from my mother-in-law, Sheridan. It's one of my absolute favorites... great with vegetables (carrots, celery, broccoli...etc) or potato chips.

Ingredients
1 bunch of green onions (cut ends)
1 cup mayo
16 oz cream cheese
2 tbsp yellow mustard
1 tsp garlic salt
2 tsp Worcester Sauce

Instructions
Blend together with a hand blender or a standard blender.

Serve cold.

Frittata

2010-04-04T20:55:00.001-04:00

Frittata
Sonja Booker - Salt Lake City, UT

This meal can be used as a dinner or a breakfast.
Serve with a light strawberry salad for dinner and fruit for breakfast.
Omit Meat for Vegetarian. I am not much of an onion person, so I cut the amount in half.
I have also mixed swiss and cheddar for a sharper flavor and it’s tasty that way too.

Ingredients
3 C. Frozen Hashbrowns (shredded and thawed)
1/3 C. Butter (melted) (add more if it doesn’t mostly cover potatoes)
1 C. Cooked Ham (chopped/cubed) or Salami (diced) (optional)
1 C. Shredded Cheddar
¼ C. Bell pepper (chopped)
¼ C. Onion (finely chopped)
1 Jalapeno (finely chopped) ( optional)
2 Eggs
½ C. Milk
½ tsp. Salt
¼ tsp. Black Pepper
Salsa for topping (optional)

Directions
Squeeze dry potatoes. Pat the potatoes over the bottom of an ungreased 9-inch pie plate. Drizzle butter over potatoes, making sure the edge is totally covered. Bake at 425m degrees for 25 minutes. Reduce temperature to 350 degrees. Layer ham, cheese, pepper, and jalapeno over baked crust. Whisk eggs, milk, salt and pepper in a bowl and pour over pie dish. Bake for 25 minutes or until knife inserted in middle comes out clean.

Vegetarian Enchiladas

2010-04-04T20:50:00.001-04:00

Vegetarian Enchiladas
Annie MacDonald - London, England

I like how this recipe really stuffs the veggies in there. And it
is really totally up to you what you put in there with this one - you
can really get creative and put anything you want in there. You could
also add some cumin or cayenne to the veggies for extra spice.

Serves about 4

Ingredients
1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
fine
Salt and black pepper
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces

Instructions
In a large pan over high heat, saute the onions in the olive oil
until translucent, then add the poblano and the mushrooms, saute on
high until the mushrooms are soft and edible. Add the zucchini and
saute until the zucchini are no longer crunchy when you taste them.
Add the rest of the ingredients (besides the spinach, tortillas,
cheese and chile sauces) then season and set aside to cool.
Put a small amount of olive oil in a pan and saute the spinach on high
for one minute or until wilted, then set aside. Warm the tortillas to
make them flexible. Fill the tortillas with vegetable mixture and roll
them up. Cut the enchiladas in half and set on an oven- proof plate.
Cover the enchiladas with both chile sauces and a liberal amount of
cheese. Place the plate in the oven or the salamander until the cheese
melts.

Triple Cornbread with Bean Salsa Topping

2010-04-04T20:48:00.001-04:00

Triple Cornbread with Bean Salsa Topping

Sierra Campbell - Laguna, CA

This is SOOO easy and incredibly filling, and I haven't found a person yet who doesn't LOVE it!! (even meat-demanding husbands :)

Ingredients

(1) box/bag (8 oz) of cornbread mix or cornbread muffin mix

1/2 cup melter butter

1 can creamed corn

1 can regular corn (drained)

2 eggs

*****

1 can black beans

1/2 to 1 cup of salsa (I like a lot)

****

TOP WITH

avocado

cheese

sour cream

cilantro

Ingredients

Combine first five ingredients and cook at 400 degrees for 16-18 minutes (or follow instructions on cornbread mix)

In skillet, combine black beans and salsa and heat up until hot, stirring constantly.

To serve, cut a slice of cornbread (will be very moist), spoon a large amount of bean/salsa over the top, then top off with last four ingredients.

Crunchy sweet and sour salad

2010-04-04T20:45:00.001-04:00

Crunchy sweet and sour salad
Claire Evans - Dallas, TX

Here is a nice salad any time that can be adjusted with cheese and meat.

Yields about 12 side salads or 8 dinner salads

Ingredients
1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped ( Gala)
1 medium green apple, chopped (Ganny Smith)
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce

Instructions
In a large salad bowl, whisk the first 10 ingredients until blended. Add apples;
toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.
Garnish with ½ cup chopped pecans or Spanish peanuts and 1/2 cup crumbled feta or blue cheese

For meat lovers you can add a chopped chicken breast

Wild Mushroom Risotto

2010-04-04T20:43:00.001-04:00

Wild Mushroom Risotto
Katerina Kocurek - Chicago, IL

I typically double the amount of mushrooms and wine the recipe calls
for. I sometimes substitute the mushrooms with asparagus or add
chicken and peas. It's pretty flexible. Enjoy.

Ingredients
1/4 cup dried wild mushrooms, chopped
1/2 cup white wine (dry)
2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup arborio rice
5 cups vegetable stock, heated
1/2 cup Parmesan cheese, grated
Pepper to taste

Instructions
Soak mushrooms in wine until hydrated. Reserve wine. Heat oil over
medium in large skillet. Add onions and saute. Add garlic and
mushrooms, cook 30 sec. Add rice and saute until toasted, about 1
min. Add wine reserve until evaporated. Add 1/2 cup of stock at a
time until absorbed. Stir in cheese and pepper. Allow cheese to melt
and serve.

Jamie's Cranberry Spinach Salad

2010-04-04T20:38:00.001-04:00

Jamie's Cranberry Spinach Salad

Kay Quealy - Salt Lake City, UT

I tried this salad recipe and really liked the dressing. The salad is nothing unique, but the dressing is great. Hope you like it.

Servings: 8

Ingredients

1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite

-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Broccoli and Bulgur in Spicy Peanut Sauce

2010-04-04T20:35:00.001-04:00

Broccoli and Bulgur in Spicy Peanut Sauce

Sherry Baltz - Park City, UT

6 servings

Ingredients

1 c. bulgur

1/2 c. loosely packed cilantro leaves

3 T. chunky peanut butter

2 T soy sauce

1 T white-wine vinegar

1 t. sugar

1/8 t. cayenne pepper

3 c. small broccoli florets, steamed until tender crisp.

Instructions

1. In a medium saucepan, bring 3 c. water to a boil; stir in the bulgur. Reduce the heat and simmer until the liquid is absorbed, 10-15 minutes.

2. In a food processor or blender, combine the cilantro, peanut butter, soy sauce, vinegar, sugar and cayenne; puree. Pour the peanut sauce over the bulgur; stir to combine. Add the broccoli; gently stir to combine. Cook, stirring occasionally, until heated through, 3-5 minutes

Nutrition Facts
Per serving: 174 calories

Bulgur Burgers

2010-04-04T20:31:00.001-04:00

Bulgur Burgers
Tiffany Brewster - Salt Lake City, UT

Most veggie burgers must have self-esteem issues, since they're always
pretending to be something they're not. But these bulgur burgers don't
try to hide their meatless nature and instead celebrate their grain-
centric origins with wonderful texture and a hint of Middle Eastern
spice. My mom made these one Sunday for dinner and they were
phenomenal.

Recipe from: Gourmet, June 2008

Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur (can be substituted with quinoa)
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted (we used whole grain pitas, split
in half) **Also delicious served in whole grain pita pockets

Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato

Directions
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy
saucepan over medium heat, stirring occasionally, until golden, 5 to 7
minutes.Add bulgur and water and cook, covered, over low heat until
water is absorbed, 15 to 18 minutes.

Transfer to a bowl and stir in beans and soy sauce.

Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a
rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a
food processor until finely chopped.Form rounded 1/2 cups of mixture
into 4 (3 1/2-inch-diameter) patties.Chill at least 10 minutes.While
patties chill, stir together mayonnaise, zest, and juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium
heat for gas).Put perforated grill sheet on grill and preheat 10
minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if
using a gas grill, carefully turning once, until golden brown, about 8
minutes total.

Serve burgers open-faced on toast with lime mayonnaise.** Also
delicious in pita pockets.

Cooks' notes:•Burgers can be cooked on the stove. Heat 1 tablespoon
oil in a 12-inch heavy skillet over medium heat until it shimmers,
then cook patties, carefully turning once, until golden brown, about 8
minutes total.•Uncooked patties can be chilled, covered, up to 4
hours.

Asian Noodles

2010-04-04T20:30:00.001-04:00

Asian Noodles
Jen Lee - Salt Lake City, UT

Ingredients
1 Package of Rice Noodles
2 Zucchini
Eggplant (1 Large Japanese or 4-5 Thai)
Onion
1 Serrano Pepper
1 Lime
Soy Sauce
Rice Vinegar
Fish Sauce
Vegetable Oil
Sesame oil

Instructions
Chop up zucchini, eggplant and onion (chop to desired size). Mince up the serrano pepper. In a deep saute pan, add 1 tbsp of oil and allow to heat. Once hot, add onion and pepper. Begin boiling water for noodles. Once the onions have softened, add the zucchini, eggplant and 2 tbsp of soy sauce. Cook on Medium heat until zucchini and eggplant are to desired texture, turn off and set pan aside. Once your noodles are cooked, strain and toss with 1 tsp of sesame oil. Add the noodles to the saute pan along with 2 tsp fish sauce, 1 tbsp soy sauce and 1 tsp rice vinegar. Saute all together for a few minutes. Add salt to taste.

Serve and squeeze lime on top.

Mini Zucchini Pizzas

2010-04-04T20:28:00.001-04:00

Mini Zucchini Pizzas
Meghann Bezdikian - Philadelphia, PA

Mine is just an appetizer recipe, but it's really yummy and simple.

Ingredients
1 Large Zucchini
1 Chopped Tomato
1 Cup Grated Mozzarella
4-5 Chopped Basil Leaves

Directions

Preheat oven to 400 degrees. Cut the zucchini horizontally or severely on the bias to about 1/3 inch thick.

Brush with olive oil and season with salt and pepper.

Roast on baking sheet in oven for about 10 minutes.

Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.

Roasted Asparagus

2010-04-04T20:26:00.001-04:00

Roasted Asparagus
Sarah Drown & Ryan Baltz - Dallas, TX

4 servings

Ingredients
1 Bunch of Asparagus
Feta Cheese
Olive Oil
Balsamic Vinegar
Salt & Pepper

Cooking Instructions
Layout asparagus on baking sheet & drizzle with olive oil/balsamic vinegar. Bake at 450 for 10 minutes (flip asparagus over half way). Sprinkle feta cheese, salt/pepper on top & delicious quick roasted vege! J

Apple Arugula Pizza

2010-04-04T20:24:00.001-04:00

Apple Arugula Pizza
Amanda Starley - New Jersey

Ingredients
Pizza Dough - either store bought or homemade.
2 Onions - Vidalia or Sweet Onions
1 Tbsp Sugar
1 Golden Delicious or Granny Smith Apple
2 Cups White Cheddar Cheese - Shreaded
4 Cups Arugula

Olive Oil
Balsamic Vinegar
Salt
Pepper

Directions
Thinly slice 2 vidalia or sweet onions. Caramelize in a saute pan with a little olive or canola oil. Add about 1 tbsp of sugar after about 15 minutes or so. Use a super low flame - this step takes a while. The onions should be brown and caramelized when done. Roll out dough and place on baking sheet. Spread carmelized onions evenly on to pizza dough. Top with thinly sliced golden delicious apples (skin on) and then cheddar cheese. Bake at 400 or 425 degrees until done. While the pizza is baking toss arugula in olive oil with balsamic vinegar and salt and pepper to taste. Spread arugula over pizza when it is hot out of the oven. This will wilt the arugula down. Enjoy!

Zucchini Tarta (Quiche)

2010-04-04T20:18:00.001-04:00

Zucchini Tarta (quiche)

Katrina Sandgren - Lehi, UT

This is a great recipe for our family because I can get the kids to eat vegetables, since they are covered in cream and cheese. I usually don't make the crust because of the extra time and calories. It's really good even without it but the crust makes it extra good. I only do the crust for special occasions. I serve it for dinner at home, but I have also served it at brunches and as an appetizer.

Serves 8 -10

Ingredients

Pastry

1 1/3 cups unbleached all-purpose flour

½ cup chilled unsalted butter, cut into 8 pieces

1 tsp salt

1 tbsp sugar

¼ cup ice water

Filling

3 cups (12 oz) grated zucchini

salt

2 tbsp unsalted butter

8 large mushrooms, sliced

2 cups (8 oz) grated Monterrey jack cheese

1 package cream cheese (8 oz) at room temperature

1 cup heavy cream

2 egg yolks

1 egg

salt and pepper to taste

Instructions

To make the pastry, place the flour, butter, salt and sugar in a food processor and pulse until mixture resembles coarse meal. Add water while machine is still running until dough forms a ball. Or, by hand, combine flour, sugar and salt in a large bowl. With a fork, two knives or a pastry blender, cut butter until mixture resembles coarse meal. Add water gradually until a smooth ball is formed. Chill dough if not using immediately, or roll out on a lightly floured board into a circle 14 in. in diameter. Line 10 in quiche pan or pie pan with the dough.

Preheat oven to 450 degrees. Use a fork to prick the dough to prevent bubbles while baking. Bake for 10 minutes and remove. Reduce oven to 350 degrees.

Squeeze some of the water/juices for the zucchini after grating. Sprinkle with salt. In a medium skillet, heat the butter over medium heat; add mushrooms and sauté until soft; set aside. Sprinkle one half of the cheese over the bottom of the pastry shell; top with sautéed mushrooms. Sprinkled drained zucchini evenly over the mushrooms. In a medium bowl with an electric mixer, beat together the cream cheese, cream, yolks and egg until smooth. Add salt and pepper. Slowly pour the mixture over the zucchini. Sprinkle remaining cheese over all and bake until top is golden and knife comes out clean, about 45 minutes. Let sit 5 minutes before serving.

Pasta Recipes are Ready and April's Theme

2010-03-18T22:33:00.000-04:00

My cousin, Annie MacDonald has decided this month's theme, see below. Remember to please send me the recipes before March 31st. (mack10enzie@gmail.com)

................

Hi Everybody,

The pasta recipes are up! (see below) Enjoy! It’s my turn to choose the category this month and I have decided to go with vegetarian dishes. My fiancé is a vegetarian and I am starting to run out of things to make...and we aren't even married yet! Plus, the fact that we are getting married in 5 months gives me a whole other reason to embrace the veggie. But healthy or not, anything without meat goes. Can’t wait to try your recipes!

Have a great month!

Annie

Creamy Walnut Pesto and Pasta

2010-03-03T22:22:00.003-05:00

Creamy Walnut Pesto and Pasta
Claire Evans - Dallas, TX

This is quick and easy for busy nights.

Ingredients
1/2 Box of Bow Tie noodles cooked to el denti

1 Jar of Alfredo Sauce. I use Bortellis

1/3 cup of chopped walnuts

1 – 2 Table Spoon of finely chopped cilantro, depends on how much of a “bite” you want.

1/8- 1/4 cup of Pesto Sauce

Cooking Instructions
Mix the following ingredients and bring to a simmer

Alfredo sauce
Chopped walnuts
Finely chopped cilantro
Pesto sauce

Mix Pasta and Sauce and serve with a green salad with a vinegrette dressing and strawberries.

Additions

Chopped chicken breast or 8-10 large cooked shrimp (for meat lovers)

Linguine with Spring Vegetables

2010-03-03T22:22:00.001-05:00

Linguine with Spring Vegetables
Kay Quealy - Salt Lake City, UT

Ingredients
2 tablespoons light olive oil
1/2 cup unsalted butter
1 medium onion, minced
2 large cloves garlic, minced
1/2 pound mushrooms, thinly sliced
1 medium zucchini, thinly sliced
1 medium carrot, peeled and cut into strips
1 pound fresh, thin asparagus, sliced diagonally
1/2 cup chicken stock
1 cup heavy cream
3 green onions with tops, thinly sliced
1 cup frozen peas, thawed or 1 cup broccoli florets
1/4 cup fresh basil, chopped, or 2-3 teaspoons dried
salt and freshly ground black pepper to taste
1 pound linguine, cooked al dente and drained
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh parsley

Cooking Instructions
Heat the oil and butter in a large skillet over medium heat and saute the oinon and garlic until limp. Add the mushrooms, zucchini, carrot and asparagus. Saute for 2 to 3 minutes.

Add the chicken stock and the cream and cook for several minutes to reduce the liquid. Stir in the green onions, peas and basil and season to taste with salt and pepper. Cook for one minute more.

Add the hot pasta and the cheese to the skillet and mix well. Sprinkle with the parsley and serve.

Bottoli's Pasta

2010-03-03T22:22:00.000-05:00

Bottoli's Pasta
Amanda Starley - New Jersey

Ingredients
1 Box Pasta (I prefer Bow Tie)
6 Tomatoes
1 large ball Buffalo Mozzarella in water
3 Garlic Cloves
1/4 Cup Kalamata Olives (pitted)
2 T. Basil Leaves
1/4 Cup Olive Oil
Salt

Cooking Instructions
Drain and chop mozzarella, chop tomatoes, chop basil and dice kalamata olives. Put in a large bowl and add olive oil and salt to taste. Cut garlic into large chunks and add. Cook and drain pasta and stir into the large bowl with the other ingredients. Take out the garlic chunks and throwaway. Enjoy!

Turkey Sausage Pasta

2010-03-03T22:21:00.001-05:00

Turkey Sausage Pasta
Audrey Quealy - Minneapolis, MN

Here is my Turkey Sausage Pasta. I made it up, and it turned out pretty good.

Ingredients

1 small onion chopped

1/2 red pepper sliced

1/2 of long turkey sausage, sliced

garlic

3/4 cup chicken broth/stock

Chopped broccoli

whole wheat linguine or penne or whatever pasta you have in the cupboard

parmesan

Cooking Instructions

Saute 1 small onion chopped in some olive oil. Add 1/2 sliced red pepper. Add about 1/2 of those long turkey sausages sliced. Cook over med/high for about 5 min. Add 2 cloves garlic minced and about 3/4 cup chicken broth/stock. Simmer for a few minutes. Add chopped broccoli and cover to steam. Stir in whole wheat linguine or penne or whatever you have in the cupboard. Oh, and always sprinkle with a little parmesan. Yum!

Linguine with Shrimp and White Wine

2010-03-03T22:21:00.000-05:00

Linguine with Shrimp and White Wine

Meghann Bezdikian - Philadelphia, PA

Ingredients

1/2-inch-wide handful of linguine

1 tablespoon butter

1 garlic clove

1/3 cup dry white wine

red pepper flakes

salt and pepper

1/4 pound large shrimp (peeled)

1/2 teaspoon lemon juice

parsley for garnish

Cooking Instructions

1. Boil salted water and cook pasta until al dente.

2. Meanwhile, in a small non-stick skillet, melt half the butter over medium. Add garlic and a pinch of red pepper flakes. Cook until fragrant - about 1 minute.

3. Raise heat to medium-high. Add wine. Cook until reduced by 1/3 (about 1 minute).

4. Add shrimp and season with salt and pepper. Cook until shrimp is opaque (about 1-2 minutes). Remove from pan from heat and swirl in lemon juice and remaining butter.

5. Add to pasta and toss. Garnish with parsley.

Pesto Farfalle & Chicken Salad

2010-03-03T22:20:00.002-05:00

Pesto Farfalle & Chicken Salad
Sarah Drown & Ryan Baltz - Dallas, TX

One of my mom’s yummy recipes (Mrs. Drown).

Serves 8.

Ingredients
Basil Pesto (For a quickie version of this you can use store bought pesto)
1 Cup fresh basil leaves
1 Cup fresh spinach
2 Tbsp minced garlic
¼ Cup pine nuts
½ Cup grated Romano Cheese
½ tsp salt
¼ tsp pepper
½ Cup Olive Oil
½ Cup Vegetable Oil

Pasta Salad
1 Pound Farfalle (Bowtie) Pasta
2 Tbsp Olive Oil
1 large sweet Onion, thinly sliced
2 Pounds boneless, skinless Chicken Breasts (grilled or broiled)
1 Cup dried cranberries or cherries

Cooking Instructions
For Basil Pesto
In food processor, place basil, spinach, pine nuts, cheese, salt & pepper. Pulse to chop basil & spinach. Add olive & vegetable oils slowly. Pesto should be creamy in texture. (Makes about 2 Cups of Pesto)
For Salad
Cook Pasta & then set aside. Heat olive oil in pan & sauté onion until golden. Add to pasta. Cut cooked chicken breasts into 1-inch pieces & then add to pasta along with cranberries. Gently stir in basil pesto.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

2010-03-03T22:20:00.001-05:00

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
Tiffany Brewster - Salt Lake City, UT

This simple vegetarian pasta is perfect for a summertime picnic.

Yield: Makes 4 to 6 servings

Ingredients

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves (regular basil will work if you can’t find Thai)

*Available in the Asian foods section of many supermarkets and at Asian markets.

Directions

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Portobello Mushroom Lasagna

2010-03-03T22:20:00.000-05:00

Portobello Mushroom Lasagna
Annie MacDonald - London, England

This is a Barefoot Contessa recipe. I like to add something extra
to the sauce, like some garlic or basil or thyme, but it really
depends on how flavorful you want it.

Serves about 6

Ingredients
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Cooking Instructions
Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a
splash of oil. Add the lasagna noodles and cook for 10 minutes,
stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set
aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan.
Add the flour and cook for 1 minute over low heat, stirring constantly
with a wooden spoon. Pour the hot milk into the butter-flour mixture
all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook
over medium-low heat, stirring first with the wooden spoon and then
with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice
the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons
of the butter in a large (12-inch) saute pan. When the butter melts,
add half the mushrooms, sprinkle with salt, and cook over medium heat
for about 5 minutes, until the mushrooms are tender and they release
some of their juices. If they become too dry, add a little more oil.
Toss occasionally to make sure the mushrooms cook evenly. Repeat with
the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an
8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then
more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan.
Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan.
Top with a final layer of noodles and sauce, and sprinkle with the
remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce
is bubbly and hot. Allow to sit at room temperature for 15 minutes and
serve hot.

Ravioli in Cream Sauce

2010-03-03T22:19:00.002-05:00

Ravioli in Cream Sauce
Sonja Booker - Salt Lake City, UT

This recipe is so quick, easy, and delicious!

Ingredients
1 pkg. Beef Ravioli (Bertonelli sells a spicy beef and sausage ravioli that's really good)
2 T. Butter
1 8 oz. pkg Sliced Mushrooms
2 Garlic Cloves, minced
1 tsp. Dry Italian Seasoning
1 can Rotel Tomatoes
1 C. Whipping Cream
1/2 C. Parmesan
1/2 tsp. Salt
Optional: crushed red peppers

Cooking Instructions
Prepare Ravioli as directed. In separate pan melt butter and saute mushrooms and garlic. Stir in diced tomatoes, seasoning, salt, and cream. Bring to a boil, then reduce heat and simmer for 5 minutes. Add cheese to sauce. Mix sauce and ravioli.

Serving
For a variation on recipe add cooked chicken and serve over angel hair pasta.

Spaghetti Pie

2010-03-03T22:19:00.001-05:00

Spaghetti Pie
Jessica Yoo - Colorado Springs, CO

This is a fast and simple recipe.

Ingredients
1 tsp. salt
1/2 lb. dried spaghetti
1 Tbsp. & 2 tsp. olive oil
1 C. Red pasta sauce
1/2 C. chopped green bell pepper
2-3 tsp minced garlic ( I always use more garlic)
1 tsp of a creole seasoning ( I use Tony's)
1/4 tsp. crushed red pepper flakes
1 tsp. Italian seasoning
1 1/2 C. cubed mozzarella cheese (~ 4oz)
1/2 C. chopped black olives
4 oz. of sliced mushrooms
4 eggs
1/2 C. Milk
3/4 C. Sliced pepperoni (turkey pepperoni if you like)
1/2 C. grated Parmesan cheese

Cooking Instructions
Bring a pot of water to a boil add salt and spaghetti and cook until al dente. Drain spaghetti and return to the pot. Toss spaghetti in 2 tsp. olive oil and set aside.

Preheat your oven to 375 degrees. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.

In a large mixing bowl combine spaghetti, pasta sauce, bell pepper, garlic seasonings, crushed red pepper, mushrooms, olives & mozzarella toss to mix well.

In a separate bowl, whisk together the eggs and milk. Transfer the spaghetti mixture to the casserole dish and pour egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top and sprinkle with Parmesan cheese.

Bake until bubbly and golden brown on top, 20-25 min. Remove from the oven and let stand for about 5 min.

Enjoy...

Linguine With Shrimp Scampi

2010-03-03T22:19:00.000-05:00

Linguine With Shrimp Scampi

Sierra Campbell - Laguna, CA

(recipe from Barefoot Contessa - a staple in my house!!)

Ingredients

Vegetable Oil

Kosher Salt

1 1/2 lbs linguine

6 Tbs (3/4 stick) unsalted butter

5 Tbs good olive oil

3 Tbs minced garlic (9 cloves)

2 lbs large shrimp (about 32) peeled and deveined - I buy the frozen pack at Costco that is already peeled and deveined, and then I defrost the shrimp a little under warm water and pull off the tails before I add it to the pasta)

1/2 tsp freshly ground black pepper

3/4 cup chopped fresh parsley

grated zest of 1 lemon

1/2 c freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 tsp hot red pepper flakes

Cooking Instructions

Drizzle some oil in a large pot of boiling salted water, add 1 tbs of salt and the linguine, and cook for 7-10 min, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tbs of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well and serve.

Asian Chicken Noodles

2010-03-03T22:18:00.001-05:00

Asian Chicken Noodles
Kayley Meinzer - Lehi, UT

Ingredients
1 package spaghetti noodles cooked
2 cooked chicken breasts chopped
2 cups cooked and shelled edemame beans (any veggies will work but these are my favortie)
Kraft toasted asian sesame dressing (the light one is just as good)

Cooking Instructions
Mix together and enjoy!

Lasagna

2010-03-03T22:18:00.000-05:00

Lasagna
Mackenzie Day - Philadelphia, PA

Serves 8 -10

Ingredients
1 lb Italian Sausage (or I also use ground turkey cooked with Italian seasonings)
1 clove garlic, minced
1 tbsp basil
1 1/2 tsp salt
1 1lb can tomatoes
2 6 oz cans of tomato paste
10 oz lasagna noodles
2 eggs
3 cups ricotta cheese
1/2 cup Parmesan cheese, grated
2 tbsp parsley flakes
1/2 tsp pepper
1/2 tsp salt
1 lb mozzarella cheese, grated

Cooking Instructions
Brown meat, add next five ingredients. Simmer uncovered 30 min, stirring occasionally. Cook noodles (or you can use the non-cook kind). Beat eggs, add remaining ingredients, except mozzarella.

Preheat oven to 375º. Layer half of the noodles in 13x9x2 pan, spread with half of the ricotta cheese, then half of the mozzarella, then half of the meat sauce. Repeat. Bake at 375º for 30 min.

Serving
Let stand 10 min before serving. You can also freeze this and have the leftovers for weeks :)

Creamy Bell Pepper Pasta

2010-03-03T22:17:00.001-05:00

Creamy Bell Pepper Pasta
Kirsten Fuller - Bountiful, UT

Tim and I love cooking! When we first got married we lived off of rice-a-roni and pasta-roni because we knew not of the possibilities (It was very pathetic--I know!). We were continually trying new recipes and/or making our own up. One recipe that I made up has become quite regular in our household. It's got a bit of a spicy kick because of the crushed red pepper, but it's pretty good. I've made this for multiple people and they always tell me how delicious and flavorful it is. However, if you have leftovers they do not reheat well. Anything with a cream sauce doesn't reheat well-- it turns back into an oily mess. I guess you'll have to eat it all in one sitting-- it's a hard job, but someone's gotta do it.

Serves: approximately 4 people

Ingredients
1 yellow onion (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
4-5 cloves of garlic (minced)
1 teaspoon crushed red pepper flakes
1 pint heavy cream
2 cups parmigiano-reggiano cheese (grated)
2 tablespoons olive oil
salt and pepper to taste (I usually add salt and pepper throughout the entire process)

Cooking Instructions
In a stock pot begin to heat water. When water is boiling add desired pasta and cook. Meanwhile, in a fairly large nonstick skillet heat olive oil. Add onions, bell peppers, salt, pepper, red pepper flakes and saute until translucent. Add minced garlic and saute for another 3-5 minutes. After all ingredients have sauteed together add heavy cream (more salt and pepper as desired). Bring heavy cream to simmer ( (approximately 5 minutes). Once it's began to simmer add grated parmesan cheese. Once cheese is melted, drain pasta and add to cream/cheese mixture and serve. If desired-- you could add grilled chicken breasts to make it more meatier.

Risotto with chicken, parmesan, and peas

2010-03-03T22:17:00.000-05:00

Risotto with chicken, parmesan, and peas
Stacey Brewster - Salt Lake City, UT

Recipe courtesy of William Sanoma... OK, so it's not Pasta, but it's Italian, and it's one of my favorites! :)

Ingredients
6 cups chicken stock
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 ½ cups Arborio rice
¾ cup crisp dry white wine such as Sauvignon Blanc or Pinot Grigio
2 cups bite-sized pieces roasted chicken
1 cup cooked fresh or frozen peas
2/3 cup grated parmesan cheese plus extra for sprinkling
Salt and freshly ground pepper
Chopped fresh flat-leaf Italian parsley for garnish

Directions
In a saucepan over high heat, bring the stock to a boil. Reduce the heat to very low to keep the stock hot.
In a Dutch oven or large, heavy saucepan over medium heat, melt the butter. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the rice and cook, stirring often, until the rice turns opaque, 2-3 minutes. Do not allow the rice to brown.
Add the wine and cook, stirring constantly, until it is almost completely absorbed. Stir in enough hot stock (about a ladleful) to cover the rice barely. Continue to cook, stirring almost constantly, until nearly all the liquid is absorbed. Repeat, each time adding more stock to cover the rice barely and stirring until almost absorbed, until the rice gains are tender barely and stirring until almost absorbed, until the rice grains are tender but still slightly firm at the center, 20-25 minutes. (If all of the stock is used before the rice is tender, add hot water.) During the last 3 minutes, stir in the chicken and peas to heat through. When the rice is just cooked, make a final addition of about 2/3 cup stock (or hot water) to give the risotto a creamy consistency.
Remove from the heat and stir in the cheese. Season to taste with salt and pepper. Spoon into shallow soup bowls, sprinkle with cheese and parsley, and serve immediately.

Lemon Chive Pasta

2010-03-03T22:16:00.000-05:00

Lemon Chive Pasta

Sherry Baltz - Park City, UT

Ingredients
Fettuccine Noodles
Sauce:
2 tbs. unsalted butter
1 tbs. chopped fresh chives
2 tbs. olive oil
zest of 1/2 lemon
salt and pepper to taste

Cooking Instructions
Boil enough Fettuccine for 3 servings. Toss pasta with butter and serve immediately.

February Recipes and March's Theme...

2010-02-08T10:26:00.000-05:00

Ok, the soup recipes are up (see below).
Kirsten Fuller has chosen the theme for March...

"Because I'm pregnant and the baby is craving Italian food, I thought it appropriate to have next month's theme be PASTA-- yummmm! So please (I'm begging you) give me something new to cook. My husband is getting sick of the same old pasta recipes. :)"

Everyone check out the soup recipes and be sure to give comments or feedback to any recipes you may have tried. Also, remember to send this along to friends and family you feel would benefit from our group. Anyone and everyone can join-- the more recipes the merrier.

Alright, happy recipe blogging!

P.S. please send the recipes to Kenzie at mack10enzie@gmail.com

The Machine Shed’s Baked Potato Soup

2010-02-02T21:24:00.000-05:00

The Machine Shed’s Baked Potato Soup

Katrina Sandgren - Lehi, UT

This is my favorite potato soup I have tried outside of a restaurant. I do make one variation from the recipe below. It says to cook the bacon with the onions and celery and add it directly to the soup. Because of my dear friend Kayley, who doesn't eat bacon, I tried it once without the bacon added into the soup. Instead I cooked it separately and just left it to be added as a topping. I ended up preferring it this way because I like the bacon better when it is crisp and not soft like when you follow the directions.

Using tender red potatoes instead of regular potatoes makes this baked potato soup extra special

Ingredients

2 1/1 lbs. Baby Red Potatoes (quartered)
1/2 lb. raw bacon (diced)
1 Jumbo Yellow Onion (diced)
1/4 Bunch Celery (diced)
1 quart water
2 ounces Chicken Base
1 quart Milk
1 tsp. Salt
1 tsp. Black Pepper
1 1/2 Sticks Butter
6 ounces Flour
1 C. Whipping Cream
1/4 Bunch Chopped Parsley

Instructions

Boil Potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saute bacon, onions, and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot. Do Not Boil. In a heavy, large saucepan, melt margarine and add flour (called a roux). Mix well. and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour & margarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Stir in potatoes and parsley.

Serving

Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, and chopped green onions or all three. My personal suggestion: all three is the best.

Cream of Chicken Soup

2010-02-02T21:23:00.000-05:00

Cream of Chicken Soup

Kari Baltz - Washington, DC

Ingredients

1 rotisserie chicken or 3-4 chicken breasts cooked and cut in pieces- set aside

2 cans of cream of chicken soup

32 oz of chicken broth

1 can mushrooms

Instructions

Combine above ingredients except chicken in saucepan.

In separate pan cook ½ pkg of egg noodles. Drain noodles then add to other ingredients. Add chicken. Add 1 cup of sour cream.

Zuppa Toscana

2010-02-02T21:22:00.002-05:00

Zuppa Toscana

Kirsten Fuller - Bountiful, UT

This is a copy cat recipe from Olive Garden. I love love love to serve this with homemade hot rolls.

Serves 6-8

Ingredients

1 lb. ground Italian Sausage

1 teaspoon crushed red pepper

1 large white onion, diced

4 strips of bacon

2 teaspoons garlic, crushed

1 cup heavy cream

7 cups chicken stock

1 lb. russet potatoes, sliced 1/8 inch thick with skins on (approx. 3 large potatoes)

1/4 bunch of Kale, bite size pieces

Instructions

1. Saute' sausage & crushed red pepper in pot. After cooked, refrigerate while you prepare other ingredients. Drain excess fat from pot.

2. In same pot, saute' bacon, onions, and garlic for approximately 15 minutes (until onions are soft)

3. Add chicken stock to onions & bacon and bring to a boil

4. Add potatoes and cook until soft (approximately 1/2 hour)

5. Add heavy cream and cook until thoroughly heated

6. Return sausage mixture into the pot

7. Add kale just before serving.

Chef Jack's Corn Chowder

2010-02-02T21:22:00.000-05:00

Chef Jack's Corn Chowder
Audrey Quealy - Minneapolis, MN
Recipe courtesy Paula Deen

Serves: 8 to 10 servings

Ingredients
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Directions
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Chile-Chicken Pasole

2010-02-02T21:21:00.000-05:00

Chile-Chicken Pasole
Amanda Starley - New Jersey

Ingredients
1 Pound Boneless, skinless chicken breast (diced)
1 teaspoon dried thyme
2 Tablespoons vegetable oil
1 large white onion (diced)
1 jalapeno pepper (diced) with or without seeds depending on your spice level
2 garlic cloves (diced)
4 4.5 oz cans whole green chiles (drained)
1 cup fresh cilantro
4 cups chicken broth
2 15 oz can hominy (drained)
salt and pepper to taste
1 avocado
1 cup tortilla chips

Instructions
Season the chicken with 1/2 teaspoon thyme and salt and pepper to taste, set aside. Heat the oil in a large saucepan over medium heat. Add onion, garlic and jalapeno and cook until soft. Scoop it into a blender and add the cilantro, remaining thyme and chiles. Return to saucepan over medium heat, stirring, until the sauce thickens (approx. 5 minutes). Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender (approx. 10 minutes).

Serving
Garnish with avocado and tortilla chips.

Winter Tomato Soup

2010-02-02T21:20:00.000-05:00

Winter Tomato Soup
Mackenzie Day - Philadelphia, PA

I got this recipe from Women's Health. I love it because it's pretty simple to make, it's delicious and as you can see below, it's pretty good for you.

Makes 4 servings

Ingredients
1 tsp olive oil
1 small onion, diced
2 cloves garlic, chopped (or 1 tsp jarred chopped garlic)
2 Tbsp no-salt-added tomato paste
1 tsp sugar
1 tsp thyme
1 bay leaf
2 cans (14.5 oz each) no-salt-added diced tomatoes, including juice
1/4 c fat-free milk
2 Tbsp plain nonfat Greek-style yogurt

Instructions
1. Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes. Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water. Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.

2. Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

3. Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.

Nutrition Facts
Per serving: 76 cal, 1.5 g fat (0.2 g sat), 14 g carbs, 43 mg sodium, 3 g fiber, 3 g protein

French Onion Soup

2010-02-02T21:19:00.001-05:00

French Onion Soup

Sierra Campbell - Laguna Beach, CA

Ingredients

2 Tbs butter or margarine

2 cups thinly sliced yellow onions (2 large)

4 cups beef broth

2 Tbs dry sherry or dry white wine (optional, but adds sweetness)

1 tsp Worchestershire sauce

dash black pepper

6 slices French bread, toasted

1 cup shredded Swiss, Gruyere, or Jarlsberg cheese (4 ounces)

Instructions

Melt butter in large saucepan, add onions and cook (covered) over medium-low heat for 8-10 minutes, or until onions are tender and golden - stirring occasionally. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boil, reduce heat. Simmer, covered, for 10 minutes.

Meanwhile, sprinkle toasted bread with shredded cheese. Place bread under broiler until cheese melts and turns light brown.

Serving

To serve, ladle soup into bowls and top with bread.

Double-Citrus Black Bean Soup

2010-02-02T21:11:00.001-05:00

Double-Citrus Black Bean Soup

Sherry Baltz - Park City, UT

Since cooking at the ranch, I've come up with a number of "half scratch" recipes:

Ingredients

1(15 oz) can black beans, rinsed and slightly mashed with a fork

1 (15 oz) can black bean soup

1/2 c. orange joice

1/2 c. lemon juice

freshy milled pepper

Instructions

Combine the beans, soup, and juices in a saucepan. Season with pepper to taste. Bring to a boil, then simmer for 15 minutes.

Serving
Garnish with: sour cream, chopped scallions, orange and lemon zest.

Potato Cheese Soup

2010-02-02T20:56:00.001-05:00

Potato Cheese Soup

Kayley Meinzer - Lehi, UT

Ingredients

SOUP:

6 potatoes peeled and diced

2 cups carrots chopped

2 cups celery chopped

4 bouillon cubes (chicken)

1 tbsp parsely flakes

5 cups water

2 tsp salt

1/4 tsp pepper

1/3 cup butter (I skip this one)

SAUCE:

3/4 cup butter

add 2/3 cup flour

1 1/2 cup milk

1 cup cheese (you can add more if wanted)

cook until thick

Instructions

In a large pot bring soup ingredients to a boil. Boil 10 - 15 minutes until veggies are tender. While it is cooking make cheese sauce. Stir into soup and serve.

Tomato Vegetable Soup

2010-02-02T20:35:00.001-05:00

Tomato Vegetable Soup

Kay Quealy - Salt Lake City, UT

Bon Appetite magazine, September 1978

This is one of my favorite soup recipes. It sounds complicated by really isn't. The veggies you add are up to you, add what you like. But the base is spectacular, and it can be made in big quantities and frozen!

Enjoy!

Ingredients

3 tablespoons oil

1/2 C chopped parsley

2 garlic cloves, minced

2 ounces ham, chopped

1/2 teaspoon basil

1/2 teaspoon thyme

8 medium tomatoes

OR 1 28-oz. and 1 15 oz. can

Italian plum tomatoes, drained

3 tablespoons tomato paste

4 C chicken or beef stock/broth

1 teaspoon sugar

Add any of the following:

2 celery stalks, cut into chunks

3 leeks, white part only, coarsely chopped

2 large carrots, sliced

1 large potato, peeled and chopped

1 10-oz package Italian green beans, thawed

2 small zucchini, sliced

1 C cauliflower florets

1 1/2 C baby lima beans

OR red kidney beans,

a combination, partially cooked

1 C peas

1 small head cabbage, cut into strips,

steamed slightly, drained and

squeezed dry

1/2 C sliced mushrooms

1 pound meatballs (no larger

than 1 inch in diameter),

cooked and drained

Freshly grated Parmesan cheese as garnish

Instructions

Heat oil in Dutch over or large kettle over medium-high heat. Add next 6 ingredients and saute until onion is soft and golden. Add tomatoes, tomato paste, stock and sugar. Reduce heat and simmer uncovered for 30 minutes. Cool slightly.

Place in batches in blender or food processor and puree. Return to pan, taste and add additional seasonings if necessary (I usually add about a cup of water or red wine at this point.) Base may be frozen at this point.

Add the remaining ingredients as desired (or whatever you have that you like in the way of veggies), starting with those that take longer to cook, such as potatoes and carrots. When partially cooked, add other ingredients.

Serving

Be careful NOT to overcook the vegetables, they should have a crisp-tender quality. Serve hot, sprinkled with freshly ground Parmesan cheese.

Green Chili Soup

2010-02-02T20:32:00.001-05:00

Green Chili Soup
Jessica Yoo - Colorado Springs, CO

Side note: I always add a little extra of the spices if I feel they are needed throughout the simmer process.

Ingredients
2 Tbsp. Vegetable Oil
4 Lbs. cubed beef stew meat
2 onions chopped
2 (10oz.) cans diced tomatoes with green chili peppers
3 C. beef broth
2 (4oz.) cans chopped green chili (I sometimes use fresh chili's from the market. It makes is a little more spicy)
2 tsp. garlic salt
2 tsp. ground cumin
salt and pepper to taste
4 large potatoes, peeled and cubed

Instructions
1) In a large pot over medium heat, heat the oil and brown the stew meat and the onions until the onions are translucent. About 5 min.
2) Pour in the remaining ingredients except the potatoes. Bring to a boil and reduce the heat to a simmer for about 1 hour.
3) Add more beef broth depending on how thick or thin you like your soup.
4) Finally stir in cubed potatoes to the mixture and simmer for an additional 30 min. or until the potatoes are tender.

Vicki's Chicken & Dumplings

2010-02-02T20:29:00.001-05:00

Vicki's Chicken & Dumplings
Annie MacDonald - London, England

One of my best friends is an excellent cook and used to make this
recipe when we were roommates in Prague. Perfect for a cold winter's
day!

Serves: 10 or so

Ingredients
-5 chicken breasts
-6 cups chicken broth
- 1-3 Tbs. flour
- 1 large white onion
- bag baby carrots, cut into chunks
- 2 large russet potatoes, cut into 1 inch chunks
- 1 package button mushrooms, sliced (optional)
- salt & pepper
- 1 1/2 recipe for biscuits on the side of the Bisquick box, made with
a little parsley mixed in
- 5 celery stalks, chopped.

Cooking instructions
-Cut chicken into larger bite size chunks
-Chop onion and heat 3 tbs. olive oil in a very large dutch oven or
pot. Cook onion over med-high heat for 2 min. Add chicken, cook for a
few minutes until it is no longer pink. Sprinkle the flour over it and
mix well.
-Add carrots, celery, potatoes and mushrooms. Mix well with chicken
and onions. Cook and stir for a few minutes.
-Add broth and a few cups of water - make enough liquid to cover the
solids by a few inches. Bring to a boil. Reduce heat a little and cook
for about 5 minutes.
-Plop large spoonfuls of dough into pot and let them set. Flip them
and set on the other side. Cover slightly and cook for 10-15 minutes,
until the dumplings are set.

Chicken Tortilla Soup

2010-02-02T20:26:00.001-05:00

Chicken Tortilla SoupSonja Booker - Salt Lake City, UT

Serves 2-3 as main dish or 4-6 as side dish

Ingredients
(part 1)
1/4 C. Onions finely chopped
1 Garlic Clove minced
2 T. Vegetable Oil or Olive Oil
1 Can (aprx. 2 cups) Chicken Broth
2 T. Red Bell Pepper chopped
1 1/2 tsp. Chili Pepper Flakes (I use 1/2 tsp. spicy pepper flakes and 1 tsp. Chili Pepper/Powder)
1/2 tsp. Dried Basil Leaves
1/4 tsp. Salt
1/4 tsp. Pepper
7.5 oz. (1/2 can) Tomato Puree
1 C. Cooked Chicken Breasts shredded or cubed (I use leftover rotisserie chicken - it's easy and great!)
(optional for heartier soup) 1/2 can Black Beans

(part 2)
1/4 C. Vegetable Oil
2-4 Corn Tortillas cut into 1/4" strips (I use a pizza slicer to make it way easy) (Amount of tortillas depends on desired servings)

(part 3 - Garnishes)
Avocado cubed or sliced
Monterrey Jack Cheese
Sour Cream

Directions
Heat oil in soup pan. Saute onion and garlic until tender. Stir in broth, bell pepper, chili powder/flakes, basil, salt, pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered 30 minutes, adding black beans if desired. Meanwhile, heat oil in skillet. Cook tortilla strips in oil until light golden brown. Drain oil and place strip on paper towel to absorb excess oil.

Serving

Divide chicken among bowls and top with soup and garnishes.

Southwest Turkey Chili

2010-02-02T20:22:00.001-05:00

Southwest Turkey Chili

Tiffany Brewster - Salt Lake City

Ingredients

2 ½ - 3 1lb cans Black Beans (do not drain)

½ cup unsalted butter (or 2-4 Tablespoons Olive Oil)

2 cans green chilies or jalapeños

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cup chopped red bell pepper

1 large leek, chopped (white part only)

2-5 garlic cloves, minced

2 T. dry oregano, crumbled

¼ cup flour

2 ½ T. chili powder

2 ½ T. ground cumin

2 T. ground coriander

1 t. salt

¼ t. sugar

4 ½ cups chicken stock

2 ¼ cups frozen corn, thawed

2-4 cups diced turkey or chicken (cooked) or 1 ½ pound of ground turkey, browned

*can also be made vegetarian by omitting this and adding more beans and increasing onion, celery and pepper to 1 cup

** you can add dried red chilies, don’t break them or it gets a bit too hot.. they just add a nice heat

Instructions

Melt butter over medium heat, add chilies, onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften (around 10 min). Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar. Cook for 5 min, stirring frequently. Add 4 cups of stock and bring to a simmer, stirring frequently.

Puree 1 ¼ cups of corn with remaining ½ cup of stock in processor or blender. Add puree to chili. Mix in Black Beans (with “goop” from can), turkey, and remaining 1 cup corn. Simmer chili for 15 min and stir occasionally.

Serving
Serve with shredded cheese, chopped onion, sour cream and chopped cilantro.

Squash Soup

2010-02-02T20:18:00.001-05:00

Squash Soup

Katerina Kocurek - Chicago, IL

Notes: I added a sauteed yellow onion and two grilled chicken breasts to the recipe.

Ingredients

3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Directions

Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Crockpot Recipes are Ready and February's Theme

2010-01-07T10:37:00.002-05:00

The crockpot recipes are up (see below). They look delicious! Make sure to try a few or all of them out; print them out, comment on the recipes, give feedback, ask questions, add suggestions or alterations that worked for you...etc.

My sister, Kayley Meinzer has chosen the theme for February...

SOUPS - Brrr... it's cold outside, good soups are the best on a cold day.

Please be thinking of your favorite soup recipe send them to me before January 31st (mack10enzie@gmail.com). And again, remember the more the merrier, so please feel free to send along to your friends and family and get them to join. Also, if you have any suggestions or feedback to improve the process, let me know!

Thanks,

Mackenzie

Salsa Chicken

2010-01-06T22:04:00.001-05:00

Salsa Chicken

Molly Retzer - Park City, UT
Delicious and sooooo easy and quick!

Ingredients

3 Chicken breast frozen or fresh

1 large jar salsa (try cilantro lime)

Tortillas

Cheese

Sour Cream

Guacamole

Lettuce

Instructions

Combine chicken and salsa ingredients and cook on low for 6-8 hours or high for 3-4 hours. Mix chicken until is shreds easily with a fork. Place chicken mixture inside a tortilla and top with all your favorite taco toppings!

Enjoy!

Roasted Italian Chicken with Zucchini and Pasta

2010-01-06T22:04:00.000-05:00

Roasted Italian Chicken with Zucchini and Pasta
Meghann Bezdikian - Philadelphia, PA

Ingredients
3 pounds of chicken (or less if you don't want to make too much)
2 to 3 tablespoons of Italian seasoning (any brand or you can just use a blend of oregano, salt, pepper, and garlic)
1 can tomato sauce
1/2 cup dry white wine or water
4 cups diced zucchini (or less if you don't want to make too much)

Instructions
1. Place Chicken in slow cooker
2. Mix seasoning, tomato sauce and wine until blended and pour over chicken.
3. Cook for 8 hours on low or 4 hours on high.
4. Remove Chicken and Veggies to a platter.
5. Stir sauce before serving and spoon over Chicken and Veggies
Serving
Serve over hot cooked pasta, if desired.

Slow Cooker Chicken with Rosemary, Apples and Onions

2010-01-06T22:03:00.001-05:00

Slow Cooker Chicken with Rosemary, Apples and Onions
Lisa Ricketts - Plano, TX

Ingredients
2 apples, peeled, cored and sliced (grany smith or pink lady are very flavorful)
2 pounds cut up chicken pieces (with bone, to keep it extra moist), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves (feel free to add or try any other herbs: thyme, basil...)
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown) or mashed potatoes

Directions

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serving
Serve chicken, sauce, apples, and onions over rice or mashed potatoes. Top with fresh herbs.

Sweet and Sour Meatballs

2010-01-06T22:03:00.000-05:00

Sweet and Sour Meatballs

Kayley Meinzer - Lehi, UT

Ingredients

16 oz bottle of salsa (I prefer mild pase picante)

18 oz jar of Red Plum Jelly (I think smuckers is the only one that makes it)

1 pkg frozen meatballs (costco has awesome frozen turky meatballs that I use) I have made my own meatballs and that works great as well

Instructions

Put all ingredients in the crock pot on low for 4 hours.

Serving

Serve over rice.

Chicken Ala Bean

2010-01-06T22:02:00.002-05:00

Chicken Ala Bean

Katrina Sandgren - Lehi, UT

I like this recipe because everything comes from a bottle or a can so it is great for food storage and just having something available when you may not have fresh ingredients for something else. Plus it is really healthy: low calorie and high in fiber and my kids love it. If we feel like splurging on the calories we top with cheese and sour cream. We also like to eat it with tortilla chips, that is the kids favorite part.

Serves about 8

Ingredients

1 - 12.5 oz can of chicken (can use 2 cans if you like a lot of meat, but I prefer 1)

2 - cans of black beans, drained

1 - large can of salt, drained

2 - 16 oz bottles of salsa (however spicy you like)

You can also buy the 64 oz jug for a better price and then just add 4 cups of salsa

Instructions

Combine all together in crockpot, breaking up chicken chunks (I find it easier to put the chicken in first and break up before adding other items). Cook until heated through, e.i 1-2 hrs on high or 3-4 hrs on medium.

Serving

Serve with sour cream, shredded cheese and tortilla chips.

Crock Pot Lasagna

2010-01-06T22:02:00.001-05:00

Crock Pot Lasagna

Kari Baltz - Newton, NJ

Ingredients

1 lb lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

12 ounces cottage cheese

1/2 cup grated parmesan cheese or asiago cheese

12 ounces lasagna noodles, uncooked

16 ounces shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used. Cover and cook on low for 4 to 5 hours.

White Bean Chili

2010-01-06T22:02:00.000-05:00

White Bean Chili

Jessica Yoo - Colorado Springs, CO

Ingredients
3 cans Great Northern Beans

1 can green chilies or jalapenos

1/2 cup onion chopped

1 cup Anaheim Pepper or Green Bell pepper chopped

2 cans chicken broth

1/2 tsp. Oregano

2-3 Chicken breast cooked and sliced

Salt/pepper to taste (I usually use garlic salt)

Instructions

Saute onion and peppers in some olive oil, Add chicken broth and remaining ingredients in a large dutch oven or crock pot and simmer for 3 hours.

Serving

Serve with sour cream and shredded cheese. And if you like, chopped cilantro.

Turkey & Mushroom Chili

2010-01-06T22:01:00.002-05:00

Turkey & Mushroom Chili

Jen Ostrich - Santa Monica, CA

Serves 2-3 (good for 2 with some leftover.) Recipe can be doubled easily.

Ingredients

1 lb of ground turkey

1 packet of McCormick's Chili seasoning (makes it easy!)

1 red onion

1 can of red kidney beans

1 can of diced tomatoes

1 package of sliced mushrooms

1-2 diced garlic cloves

Toppings:

Shredded Cheddar Cheese and/or Sour Cream

Cooking Instructions

Saute turkey in pan until cooked through, drain fat and add to crock pot.

Saute mushrooms with butter in a pan and add to crock pot.

Add diced red onion (add as much as you like), can of red kidney beans, can of tomatoes, garlic and seasoning packet and stir everything so meat is good and coated with other ingredients.

Leave crock pot on low all day and it will simmer into a soupy chili (or on high if you only cook for a few hours). Stir occasionally.

Serving

Serve in bowls and top with shredded cheddar cheese and/or sour cream and a side of cornbread.

Luau Chicken

2010-01-06T22:01:00.001-05:00

Luau Chicken
Heidi Smith - Lehi, UT

*This recipe can be used with pork chops also

Ingredients
4 -6 boneless, skinless chicken breast
1 8 oz. can crushed pineapple
1 16 oz bottle bar b q sauce
4-6 cups rice, cooked

Instructions
Place meat in greased slow cooker. Combine pineapple and bar b q sauce. Pour over meat and cook on high 3-4 hours or low 6-8 hours.

Serving
Serve over rice.

Flemish Beer Stew

2010-01-06T22:01:00.000-05:00

Flemish Beer Stew
Claire Evans - Lewisville, TX

I leave my celery in large pieces so I can remove it from the stew, because I don’t like celery but the flavor is a nice addition.

Serves 6

Ingredients
2 1/2 pounds lean beef stew meat, cut in 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 carrots, cut in 1-inch slices
2 ribs celery, cut in 1/2-inch slices
2 medium potatoes, cut in 1-inch cubes
1 cup beer
1 cup beef broth
1 can chopped seasoned tomatoes, 12 oz
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
3 tablespoons melted butter
1/3 cup flour

Instructions

Place all ingredients, except potatoes & Carrots and butter & flour in the Crock Pot; mix well. Cover and cook on low for 6 hours. Add Potatoes and carrots and continue cooking 2 more hours until tender

Remove juice including some of the onion, garlic, and tomatoes and puree in a blender.

Add back to stew with melted butter and flour mix; Taste and adjust seasonings.

Turn to high and cook until thickened, about 15 to 20 minutes.

French Dip Sandwiches

2010-01-06T21:57:00.000-05:00

French Dip Sandwiches
Mackenzie Day - Philadelphia, PA

My sister-in-law, Kari made these when we went to visit and they were so delicious I had to have the recipe. I love a good French Dip and these are the best... of course, it's all in picking the right roll.

*I use the juices from the bottom of the crockpot as au jus, but you can also buy additional au jus at the store and combine with the juices from the crockpot for a stronger flavor.

Ingredients
3 lb. Beef Round Roast
2 c. Beef Broth
1 pkg. Onion Soup Mix (Lipton)
1 Large Onion
1/2 c. Red Wine
Seasonings to taste: Garlic Salt, Pepper, Seasoning Salt
Baguettes
Swiss or Provolone Cheese

Serves 8 - 10

Instructions
Combine the broth, wine and the onion soup mix. Set aside.
Slice Onion and place in the bottom of the crockpot.
Lay the roast on top of the onions.
Season the roast with seasonings (the ones I used are above, but you can get creative here)
Pour the broth/wine/soup mix over roast.
Cook on low 6 - 8 hours (or on high about 4 hours)

Serving
Dish beef and onions onto warm baguettes. Add cheese. Serve each sandwich with a cup of Au jus. Enjoy!!!

Red Wine and Porcini Pot Roast

2010-01-06T21:51:00.002-05:00

Red-Wine & Porcini Pot Roast

Sarah Drown & Ryan Baltz - Dallas, TX

Ryan was craving pot roast & I found this yummy recipe on Epicurious. It was delicious! I added more garlic & cooked everything in the slow cooker for 6-hours on low. Where it tells you to crush the tomatoes with your hand (that was really messy), so I just used a spoon to mash them.

6 - Servings

Ingredients

1 cup low-salt chicken broth or beef broth

1/2 ounce dried porcini mushrooms

1 4-pound boneless beef chuck roast, trimmed

2 tablespoons extra-virgin olive oil

1 large onion, coarsely chopped

2 celery stalks with some leaves, cut into 1/2-inch-thick slices

3 garlic cloves, smashed

1 tablespoon chopped fresh marjoram plus sprigs for garnish

1 28-ounce can whole peeled tomatoes, drained

1 cup dry red wine

Vegetable oil

Maple syrup

Cooking Instructions

Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.

Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.

Return beef and any accumulated juices to pot. Cook on low in slow cooker for 6-hours.

Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.

Flank Steak Fajitas

2010-01-06T21:50:00.006-05:00

Flank Steak Fajitas
Amber Lynch - Park City, UT

Ingredients
2 lb Flank Steak
1 onion thinly sliced
1 Red pepper thinly sliced
2 garlic cloves pressed
1 jalapeño seeded and chopped
2 tsp. chili powder ( I use a little more than 1 tsp)
1/2 cumin
1 tsp salt
1/4c vegetable oil
1 tbsp. fresh lemon juice

Instructions

Cut meat against the grain 1/4 inch strips. Mix everything but the meat together in a bowl. Place meat in slow cooker pour mixture on top. Cook on low for 6-7 hours or on high for 4-5 hours. Enjoy!!

Creamy Italian Chicken

2010-01-06T21:50:00.005-05:00

Creamy Italian Chicken
Sherry Baltz - Park City, UT

Serves 4

Ingredients
4 Chicken Breasts
4 oz. Light Cream Cheese
1 pkg. Italian Dressing (Dry seasoning package)
3/4 c. Water

Instructions
Cook for 6 - 8 hours on low

Serving
Serve over rice

Enchilada Chicken

2010-01-06T21:49:00.001-05:00

Enchilada Chicken

Kay Quealy - Salt Lake City, UT

Here is my favorite crock-pot recipe, but it makes a lot so perhaps best for a crowd.

Ingredients

10 to 12 boneless chicken breasts

salt and pepper

1 package (Shillings) powdered enchilada sauce

1 6-ounce can tomato paste

1/2 C water OR 3/4 C white wine

2 C grated Jack cheese, to be added later

1/2 C sour cream, for garnish

1/4 C sliced green onions, for garnish

1 small can sliced ripe black olives, for garnish

Instructions

Mix the enchilada sauce, tomato paste and water or wine for sauce, set aside. (I often make double of the sauce so we have plenty.)

Salt and pepper each chicken breast as you layer chicken and sauce into the crock pot.

HINT: put a layer of sauce down first.

Cook on low (200 degrees) for about 6 hours.

Remove the chicken to a plate while turning the heat to high and adding the Jack cheese.

Put the chicken back into the sauce.

Serving

Serve over white rice with the garnishes of sour cream, green onions and olives.

(Served this way the rice will need that extra sauce I suggested.)

Shredded Beef Tacos

2010-01-06T21:35:00.001-05:00

Shredded Beef Tacos

Kirsten Fuller - Bountiful, UT

Super easy and yummy!

Instructions
Put beef roast in a slow cooker sprayed with nonstick or vegetable oil, sprinkle taco seasoning over it and pour a jar of salsa over it. Let cook on low for 8-10 hours then either cut up or shred for tacos.

Gingerbread Cookies

2009-12-03T01:03:00.003-05:00

Gingerbread Cookies
Stacey Brewster - Salt Lake City, UT
Ingredients
½ cup softened butter
½ cup packed brown sugar
¼ cup molasses
1 egg
2 ¼ cup flour
½ teaspoon cinnamon
2 teaspoons ginger
A dash of clove
A dash of cayenne pepper

Directions
Thoroughly cream butter. Add brown sugar and molasses. Add egg.
Mix dry ingredients separately and stir into butter mixture
Chill dough and rollout into desired shapes. Bake at 375 degrees for 8-12 minutes depending on mold/cookie size.

Irish Cream

2009-12-03T01:03:00.002-05:00

Irish Cream
Mackenzie Day - Philadelphia, PA

Tip: I like to dissolve the instant coffee in a little water before adding. It disolves faster.

Makes approximately one gallon.

Ingredients
6 Eggs-beaten

2 Cans Sweetened Condensed Milk

2 Cartons of Cream or (1 half & half + one heavy cream) depending on your health odometer :)
2 Teaspoons Instant Coffee

1-2 Teaspoons Almond Extract

1- Bottle of Brandy 26 oz.

Chocolate Syrup to Taste

Instructions
In large bowl, just mix everything together in the order you see above.

Serving
Serve in a large punch bowl on its own, a pitcher and add it to coffee or pour into separate glass bottles and give as gifts (see my photo - I got these bottles at Ikea. They are the perfect size for gift giving)

Cheesy Baked Farro

2009-12-03T01:03:00.001-05:00

Cheesy Baked Farro
Jenn Lee - Salt Lake City, UT

From Foodnetwork.com. This is a great alternative to a macaroni dish, the Farro has a great texture.
Tip: In addition, I add mascarpone cheese and go easy on the fontina.

Ingredients
Vegetable cooking spray

Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper

Farro:
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling

Instructions
Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.

For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and
whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.

For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.

Bake until the top is golden brown and forms a crust, about 25 to 30 minutes.

Serving
Remove from oven and let stand for 5 minutes before serving.

Holiday Brunch Casserole

2009-12-03T01:03:00.000-05:00

Holiday Brunch Casserole
Jessica Stewart - Colorado Springs, CO

This is a great recipe. It seems a little complicated, but it really isn't. We have this every Christmas morning. Hope everyone has a wonderful Christmas and Holiday season.

Ingredients
1Lb. Sausage cooked drained and crumbled
4 1/2 C. Cubed day old bread
2C. Shredded Sharp Cheddar Cheese
1 doz. eggs (12) Slightly beaten
1tsp dry mustard
1 tsp salt
1/4 tsp onion powder
2C. Milk
Fresh ground pepper to taste
Optional: Mushrooms, Tomatoes

Instructions
Place bread in a sprayed 9x13" baking dish
Sprinkle with bread with cheese
In a separate bowl combine the rest of the ingredients except the sausage.
Pour mixture over bread and cheese
Sprinkle sauasge and optional ingredients over top
Cover and refrigerate overnight

Pre-heat oven @325
Bake uncovered for approximately 1 hour
(tent with foil if the eggs are browning to quickly)

Cranberry Muffins

2009-12-03T01:02:00.002-05:00

Cranberry Muffins
Kay Quealy - Salt Lake City, UT

One of my favorite holiday things is to make. E N J O Y !

Makes 16 to 18 muffins.

Ingredients

2 cups flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup fresh orange juice

2 eggs, slightly beaten

3 tablespoons butter, melted

1/2 cups walnuts, chopped

1 1/4 cups cranberries, chopped

2 teaspoons grated orange rind

Instructions
Preheat over to 400 degrees. Sift together flour, sugar, baking powder and salt.

Make a well and pour in orange juice, eggs and butter.

Mix well. Fold in remaining ingredients.

Pour into greased muffin cups 3/4 full.

Bake 20 to 25 minutes.

Dark Chocolate Pistachio Fudge

2009-12-03T01:02:00.001-05:00

Dark Chocolate Pistachio Fudge
Lisa Ricketts - Dallas, TX

Makes 64 small pieces

Ingredients
12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped

1 (14-ounce) can condensed milk

Pinch salt

1 cup shelled pistachios (more or less to your taste)

Instructions

- Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.

- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

- Add the nuts to the melted chocolate and condensed milk and stir well to mix.

- Pour this mixture into a greased (I use butter flavored spray) 9-inch square foil tray, smooth the top with a spoon or pastry brush.

- Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.

- Once cut you can keep it in the freezer, no need to thaw just eat straight away.

Nutritional Facts

Yummy = probably not good for you! :o)

Port Cranberry-Apricot Sauce

2009-12-03T01:02:00.000-05:00

Port Cranberry-Apricot Sauce

Sarah Drown and Ryan Baltz - Dallas, TX

One of my mom’s annual Thanksgiving dinner treats! We recently made this at our first Thanksgiving in Dallas and it was delicious. I added more port at the end (when everything was cooked).

Makes 3 Cups

Ingredients

½ C thinly sliced dried apricots (about 3 ounces)

¼ C Port (or orange juice)

¾ C Water

2/3 C Sugar

¼ C Honey

1 (12-ounce) package of fresh or frozen cranberries

Instructions

Combine apricots and port in small bowl; cover and let stand for 8-hours. Combine water and sugar in medium saucepan; bring to a boil. Add apricot mixture, honey and cranberries. Cook over medium heat (about 10-minutes) or until cranberries pop open and get thick.

Serving

Spoon mixture into a bowl and chill.

Pecan Pie

2009-12-03T01:01:00.003-05:00

Pecan Pie
Annie MacDonald - London, England

Pecan Pie is my favorite holiday dessert by far! I love it. You
just can't go wrong with all that buttery goo. This is the recipe I
use. It's very simple and always pleases.

Makes about 8 servings

Ingredients
1 Pastry for Single-Crust Pie
3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 1/4 cups pecan halves

Instructions
1. Prepare and roll out pie crust. Line a 9-inch pie plate with the
pastry. Trim; crimp edges as desired.
2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla.
Mix well with a spoon and stir in pecan halves.
3. Carefully pour the filling into the pie crust.
4. To prevent overbrowning, cover edge of the pie with foil. Bake in a
350 degree oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes
more or till a knife inserted near the center comes out clean. Cool on
a wire rack. Refrigerate within 2 hours.

Nutritional facts
You don't want to know.

Coconut Bread

2009-12-03T01:01:00.002-05:00

Coconut Bread
Sherry Baltz - Park City, UT

Ingredients
3 C Flour
3 Tsp Baking powder
Pinch of Salt
1 C Sugar
2 2/3 C Shredded Coconut or 2 C Freshly Grated Coconut
2 Eggs
1 C Evaporated Milk
1 Tsp Coconut Extract or Vanilla Extract
1/2 C Melted and Cooled Butter

Instructions
Preheat oven to 350°. Grease and flour 2 8x4in loaf pans or 1 10in tube pan. Combine flour, baking powder, salt. Whisk it. Stir in coconut and sugar. Make a well in the center of the bowl. In another bowl, combine the rest of the ingredients. Pour into well of dry ingredients. Mix until just combined. Bake for 45 - 50 min (until a toothpick comes out clean)

Serving
Cool in pan for 10 min prior to serving.

Baked Alaska Pie

2009-12-03T01:01:00.001-05:00

Lion House Baked Alaska Pie
Heidi Smith - Lehi, UT

Makes 6 to 8 servings.

Ingredients
1 8 inch pie shell
1 qt. peppermint ice cream
2 to 3 Tbsp. chocolate syrup
5 egg white
1 tsp vanilla
1/2 tsp. cream of tartar
2/3 c. sugar

Instructions
Spoon ice cream into pie shell. Drizzle with chocolate syrup. Place in freezer until ready to use.

Heat oven to 500 degrees F. Beat egg whites, vanilla, and cream of tartar until foamy. Gradually beat in sugar until mixture is stiff and glossy. Completely cover ice cream in pie shell with meringue, sealing well to edge of crust and piling high. (if desired, pie may be frozen up to 24 hrs. at this point) When ready to serve, bake pie on lowest oven rack for 3 to 5 minutes or until meringue is light brown.

Serving
Serve immediately. Or, return to freezer until ready to serve.

Honey-Mustard-Dressed Green Bean Salad

2009-12-03T01:01:00.000-05:00

Honey-Mustard-Dressed Green Bean Salad

Audrey Quealy - Minneapolis, MN

Serves 4-6

Ingredients
1 pound green beans, cleaned
1 tablespoon yellow, Dijon or whole grain mustard
2-3 tablespoons honey
1/4 cup cider vinegar
Salt and freshly ground black pepper
1 cup extra virgin olive oil
6 scallions, sliced on the bias
1 bunch radishes, sliced into thin rounds

Instructions
Steam the green beans in a covered pot with a half-inch of boiling water for 3-4 minutes. Cold shock them by running them under cold water and drain well.

In a large mixing bowl, mix up the mustard, honey, vinegar, a pinch of salt and the pepper with a whisk. Once the ingredients are well combined, drizzle in the oil in a slow and steady stream while continuously whisking. Add the cooked and shocked beans to the bowl with the dressing along with the sliced scallions and radishes. Toss to coat.

Cookie Press Cookies

2009-12-03T01:00:00.004-05:00

Cookie Press Cookies
Meghann Bezdikian - Philadelphia, PA

Here's my favorite thing to make over the holidays. Cookie press cookies! I love making Green Tree Shaped ones. Recipe is below. It's super easy :)

Ingredients
2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour

Instructions
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
Note: Can also color dough with food coloring, and decorate with colored sugar.

Stuffed Mushrooms

2009-12-03T01:00:00.003-05:00

Stuffed Mushrooms
Katrina Sandgren - Lehi, UT

A family favorite at our house, especially around the holidays, is stuffed mushrooms. It's a super easy recipe and super delicious!

Ingredients
1 lbs. package of Jimmy Dean Sage flavored sausage
8 oz. package of cream cheese (I frequently use the 1/3 less fat and can't tell the difference)
20-25 medium size mushrooms

Instructions
Wash mushrooms and remove stems. Brown sausage in large sauce pan. If necessary, drain excess grease. Add package of cream cheese to the pan and cook on medium heat until the cream cheese is melted and mixed well into the sausage. Spoon mixture into the mushrooms and place on a cookie sheet. Bake at 350 degrees for 20-30 minutes until the tops are brown and mushrooms are cooked. Cooking time can vary pending on size of the mushrooms. I like my tops a little crisp so I cook them a little on the longer side.

Caramel Popcorn Balls or Apples

2009-12-03T01:00:00.002-05:00

Caramel Popcorn Balls OR Caramel Apples

Sierra Campbell - Newport Beach, CA

I'm obsessed with Caramel Apples lately and change the decoration variable for each holiday. For Thanksgiving we used them as turkey name cards (see picture), you could do the same things with reindeer for Christmas. (also as great gifts, wrapped in cellophane)

Ingredients
1/4 cup butter

1 cup brown sugar

1/2 cup light corn syrup

1/2 15 oz-can (2/3 cup) sweetened condensed milk

1/2 teaspoon vanilla

5 quarts popped corn, or about 5-6 apples

(I usually double or triple this for the caramel apples)

Instructions
In saucepan, combine butter, sugar and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until mixture comes to soft ball stage (234 to 238 degrees). ** This is important, we guessed the first few times and then finally bought a candy thermometer, only to find out ours were never hot enough and so the carmel wasn't as think on the apples. Stir in vanilla.

For popcorn balls:

Pour over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter. Makes about 15 balls.

For caramel apples:

Insert sticks into clean apples (you can buy sticks at Michaels), dip apples into carmel left in pot, place on parchment or wax paper. We've also rolled them in cinnamon and sugar, or sprinkled with little bits of heath bar.

Potato and Fennel Gratin

2009-12-03T01:00:00.001-05:00

Potato and Fennel Gratin
Amber Lynch- Park City, UT

My mom found this over ten years ago in a Williams Sonoma catalog. We make it every year for Thanksgiving or Christmas.

Tips: I have always found that doubling the sauce and onions makes for a better gratin. You may need to cook the potatoes a little longer depending on how much liquid remains in the dish.

Ingredients
1 med. fennel bulb, trimmed
1 Tbs. olive oil
1 large red onion, thinly sliced
1 1/12 tsp. salt
Freshly ground pepper, to taste
1 cup heavy cream
4 oz. Roquefort cheese, crumbled
2 egg yolks
4 med. russet potatoes, peeled

Instructions
Preheat oven to 350F. Slice fennel 1/16" thick. Heat a saute pan over medium heat. Add oil, onion, 1/2 salt, and pepper. Saute onions until they begin to brown, 7-8 min. Remove from heat. In a small sauce pan over medium low heat, combine cream, half the cheese, egg yolks, 1 tsp. salt, and pepper. Stir until cheese melts and sauce releases steam, 3-5 min. Remove from heat. Slice potatoes 1/16" thick. In a casserole dish, layer 1/3 of potatoes on the bottom of dish. Top with 1/3 of the onions and 1/3 of the fennel. Repeat, twice, using all vegetables. Pour cream mixture over vegetables. Top with remaining cheese; cover with aluminum foil. Bake 30 min.; increase heat 450F, remove foil and bake until gratin browns and mixture bubbles, 15-18 min. more.

Serving
Let stand 10 min. before serving.

Brie en Croute with Walnuts and Caramel

2009-12-03T01:00:00.000-05:00

Brie en Croute with Walnuts and Caramel

Kari Baltz - Newton, NJ

Recipe by Emeril Lagasse

Ingredients

1/2 (17.3-ounce) package frozen puff pastry, thawed

Flour, for dusting work surface

1 (8-ounce) round brie cheese, halved crosswise

1/4 cup packed light brown sugar

1/4 cup chopped toasted walnuts (optional)

1 egg, beaten with 1 tablespoon water

Pear slices, for serving

Assorted crackers, for serving

Instructions

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Unfold the puff pastry onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out slightly to smooth out any folds.
Place the bottom half of the brie round, cut side up in the center of the pastry. Gently pack the sugar on top of the brie and arrange walnuts on top of the sugar. Top with the remaining brie half, (cut side down). Trim the puff pastry so that there is only a 2-inch border around the brie. Reserve excess pastry trimmings for decoration, if desired. Brush the edges of the puff pastry with the egg wash and fold the pastry around the brie. Place the brie, seam side down, onto the prepared baking sheet. Use desired shape cookie cutter to cut designs from the excess pastry, if desired. Place on top of the brie and brush again with the egg wash.
Bake for 20 minutes, or until the pastry is golden.

Serving
Allow brie to stand for 3 minutes before serving with pear slices and assorted crackers.

Waldorf Salad

2009-12-03T00:59:00.001-05:00

Waldorf Salad

Sonja Booker - Salt Lake City, UT

Family Recipe – For main course add chicken, as a side omit chicken.

Helpful Hints: Costco sells pomegranate seeds during the month of November.

The seeds can be frozen. If buying a pomegranate, buy a firm, not soft one.

The best apples are honeycrisp and cameo. They are crisp and juicy!

Ingredients

Part 1:
4-6 Crisp Apples of contrasting color (chopped)
1-2 Celery Hearts (chopped)
6 oz Chopped Walnuts
½ C. Raisins
8 oz Cooked Cubed Chicken Breasts
1 Pomegranate (seeded)

Part 2:
1 C. Mayonnaise
2 T. Sugar
1/8tsp. Apple Pie Spice or Allspice
1/8 tsp. Vanilla Extract

Instructions
Mix ingredients, except pomegranate seeds, from part 1 in mixing bowl. Combine all ingredients from part 2 in separate bowl; mix well. Pour mixture over fruit and gently toss. Add pomegranate seeds.

Serving
Chill before serving. Option to serve on beds of bib lettuce or garnish in a bowl with leaves from celery hearts.

Baked Sweet Potato Fries

2009-12-03T00:59:00.000-05:00

Baked Sweet Potato Fries
Kirsten Fuller - Bountiful, UT

A sure-fire way (not even sure what that saying means and where it came from, but oh well) to get your kiddos to eat sweet potatoes.

Ingredients
2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper

Instructions
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.
Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned.

Serving
Sprinkle lightly with kosher salt and serve hot.

Mint Brownies

2009-12-03T00:58:00.001-05:00

Mint Brownies
Kayley Meinzer - Lehi, UT

Brownie

Ingredients
3 cups sugar

1 1/2 cups butter

1/2 cup cocoa

6 eggs

3 cups flour

dash of salt

1 tsp vanilla

Instructions
Blend sugar, butter and cocoa, add egg, flour, salt and vanilla

Grease an 11*14 pan and cook mixture for 30 minutes at 350 degrees

**Cool brownie completely before frosting**

Mint Frosting

Ingredients
4 cups powdered sugar

8 teaspoons butter

5 tablespoons evaporated milk

green food coloring

3 tsp mint extract

Instructions
Mix all ingredients and frost over brownies

Chocolate Frosting

Ingredients
9 tablespoons butter

4 1/2 tablespoons cocoa

3 tablespoons corn syrup

1 1/2 teaspoons vanilla

3 cups powdered sugar

5 tablespoons milk

Instructions
Mix all ingredients and spread over mint frosting

No Bake Rum Balls

2009-12-03T00:56:00.001-05:00

No Bake Rum Balls
Sarah Lind - Exton, PA

From the kitchen of Mabel Moody (my grandma) - NOTE: the alcohol is NOT baked out of these so this is an adult only treat.

Ingredients
3 c. vanilla wafers rolled fine (or chopped in food processor)
3 tbs. cocoa
1 1/2 c powdered sugar sifted
1 1/2 c. finely chopped walnuts or pecans
1/2 c. Brandy or Rum
3 tbs corn syrup

Bowl of powdered sugar

Instructions
Mix vanilla wafers, cocoa, 1 1/2 c. powdered sugar and nuts; in separate bowl mix brandy/rum and corn syrup then combine with dry ingredients. Roll into balls and then roll in bowl of powdered sugar.

Candied Walnuts

2009-12-02T16:48:00.026-05:00

Candied Walnuts
Molly Retzer - Park City, UT

This is delicious as a holiday snack or added to a salad! Enjoy!

Ingredients
1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

Instructions
Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown.

Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for approximately 8 minutes, Remove from heat, and stir in vanilla immediately. .

Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork.

Serving
Cool, and store in airtight containers.

Pumpkin Pie Cake

2009-11-18T08:49:00.002-05:00

Pumpkin Pie Cake
Sarah Lind - Exton, PA
From the kitchen of Janis Merino (my mother) who I believe got it from her mom... So easy and so yummy!
# of Servings... Depends on how much the cook likes it... Could be one, could be eight...

Ingredients
Bottom:
- 1 pkg Yellow Cake Mix
- 1/2 c. melted butter
- 1 egg

Cake:
- 1 can pumpkin
- 2 1/2 tsp. pumpkin spice mix
- 2 eggs
- 1 small can evap milk (2/3 cup)

Top:
- 1 tsp cinnamon
- 1/2 c. sugar
- 1/4 c. butter softened

Cooking Instructions
Mix bottom - set one cup aside for topping - pat remaining onto bottom of greased baking dish. Mix cake - pour over bottom. Mix reserved bottom and top ingredients and sprinkle on top. Bake 45 min (till custard like) in 350 degree oven.