Cozy Kitchen

Our Favorite Recipes 

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Maria Skinner's Flan 

By Linda Kozar

 

                    350 degrees

1 can condensed milk

1 can of coconut cream

4 eggs

1 tsp vanilla

1 cup of sugar

1 small package cream cheese

Blend all the ingredients in the mixer except the sugar. Heat the sugar in a saucepan on the stove until it caramelizes into syrup. Quickly pour the caramelized sugar syrup into the baking dish, then pour the rest of the blended ingredients on top. Bake @350 degrees. Test to see if done by inserting knife. When it comes out clean, the flan is done.

Recipe from Maria Skinner,

A missionary friend

 

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CHOCOLATE CREAM PIE  

By Nancy Jill Thames

1 freshly baked 9" pie shell

For the filling:

1/4 c. all purpose flour

1 c. sugar

2 T cornstarch

1/4 t. salt

1 1/2 c. milk

1 1/2 c. heavy whipping cream

3 egg yolks, beaten (try and remove the little white parts)

2 1/2 squares (ounces) unsweetened baking chocolate

2 T butter

2 t vanilla 

For the topping:

1 c. heavy whipping cream

1/4 c. sugar 

1 t. vanilla  

Filling: In a 3 qt. saucepan mix together flour, sugar, cornstarch, salt, cream, milk, beaten egg yolks, and chocolate. Stirring constantly, bring to a boil and remove from heat. Add butter and vanilla, mixing in well. Pour filling into bowl, cover with plastic wrap, pressing down on the filling to prevent air from entering, and place in freezer to cool.

Topping:

Beat heavy whipping cream until almost stiff. Gradually add sugar and beat until soft peaks form. 

Pour cool filling into pie shell. Top with whipped cream and garnish with chocolate shavings or chocolate chips if desired. 

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Recipe: Comfort Food Mac & Cheese

By S.D. Moore 

8 ou. Ziti, cooked al dente and drained
10 ou. Velveeta Cheese, cubed
2 eggs (or 2 whites and 1 yolk)
2 cups milk (I used 1%)
2 tsp season salt
1/2 cup (or more!) cheddar or colby jack

In 3 quart casserole, spray with nonstick oil then layer ziti and Velveeta. Repeat. It will look skimpy but the pasta will absorb and expand. 

Mix milk, seasonings, eggs together and pour over top. Cover with cheddar or colby jack cheese. Bake at 350 for 45-55 minutes or until golden brown and the filling looks firm or "set." Let cool 2 minutes before serving.

SkinnyTaste Light Coconut Cupcakes 

By S. Dionne Moore

I tried this recipe from Skinnytaste.com yesterday. Gina’s recipes have never failed me and this one is no exception. These were not overly sweet (except those Cadbury eggs!) and are delicious even without the candy on top. 

White cake mix is notoriously dry, so yellow would work nicely as a replacement, though these cupcakes weren’t dry, neither were they overly moist, probably my one very minor negative. Update: I froze half this batch to thaw right before serving at Easter dinner. They thawed inside a zip-loc gallon bag and were very moist, moister than those we ate as soon as they were cool enough to frost and eat Friday night.

2 egg whites

1 cup canned light coconut milk

1/3 cup unsweetened applesauce

2 tsp coconut extract

18.25 ou. White Duncan Hines Cake Mix

Extra ingredients for decoration:

1/2 cup sweetened coconut flakes

Cadbury Mini Easter Eggs or Jellybeans

Combine first four ingredients and mix well. Mix in cake mix until smooth. Pour batter into prepared cupcake tins, filling about 1/2 way up. Bake at 350 for 22 minutes or until toothpick comes out clean or with a few crumbs attached. Don’t over bake! Yields 24 cupcakes.

For frosting:

8 ou. cream cheese

3/4 c. powdered sugar (10X)

2 tsp coconut extract

When cupcakes are cool, frost them. On a plate, spread out the coconut and dip/roll the frosted cupcake until it is covered. Decorate with the eggs or jellybeans and sprinkle a little more coconut on top for effect.

For original recipe: http://www.skinnytaste.com/2012/03/skinny-coconut-cupcakes.html

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Slow Cooker Tropical Chicken 

By S. Dionne Moore

Review: I used one pound of chicken and had leftover red onion mixture. I used this to spread on top of a london broil to marinate overnight (no pineapple, no coconut, just the red onion mixture). This steak was DEE-licious! If you reserve some of the red onion mix to top the steak in the last few minutes of grilling, it makes for great fajitas!

1 Red Onion, Chopped Roughly

1 bunch Fresh Cilantro, Leaves Only

½ cups Lime Juice

2 cloves Garlic

1 teaspoon Chili Powder

1 teaspoon Salt

1 teaspoon Pepper

1 teaspoon Paprika

½ teaspoons Cayenne Pepper

Thai Kitchen Light Coconut Milk, about half the can, more is fine.

1 can (about 20 Oz. Size) Crushed Pineapple In 100% Juice

6 whole Boneless, Skinless Chicken Breasts

Combine all ingredients except the pineapple, coconut milk, and chicken in a food processor and process until chunky. Pour half of the mixture into a crockpot (I really like to use the crockpot liners—cleanup is so simple), nestle the chicken breasts into it in one layer, and pour the remainder on top. Top with the pineapple with the juice and coconut milk.
Cook on low for 6-8 hours. When it’s done, you should be able to just stir the pot and the chicken will shred automatically. Serve hot over rice, a baked sweet potato, or riced cauliflower!

http://tastykitchen.com/recipes/main-courses/slow-cooker-cilantro-lime-pineapple-chicken/

Home Made Tater Tots

By S. Dionne Moore

3 cups cold mashed potatoes (skin on is fine)

1/2 cup flour

2 eggs

1 T chives

2 T bacon bits

1/3 cup cheddar cheese

Salt and Pepper or Season Salt

oil, for frying

3 cups Panko

1 1/2 cups Cracker Crumbs or flour

Mash cold potatoes until crumbly, add in chives, bacon and cheddar cheese and seasonings. Taste to see if seasonings are at the right level. Stir in flour and eggs. Mix well. Combine Panko and cracker crumbs. I used a cookie dough scoop to spoon out the mashed potato mixture into the panko crumbs. Roll in crumb mixture, patting lightly to get the crumbs to better adhere.

Heat oil. Fry in batches until golden brown. Drain on paper towels.

Recipe for Chicken and Dumplings

By S. Dionne Moore 

Yum! Who can resist this hearty and filling comfort food? My mother used shortening in her dumplings, but a desire to lighten up the calorie count had me searching for a recipe that didn't add extra butter or lard. Enter, this recipe!

1 rotisserie chicken, breast meat chopped

1 carrot or 8 baby carrots, chopped

1 tsp. parsley

salt and pepper, to taste (bouillon cubes can sometimes be salty, so taste as you go)

1/2 tsp garlic powder

1 1/2 quarts chicken broth, or 6 bouillon cubes dissolved in 6 cups water

2 cups flour

1 T baking powder

1 cup milk (start at 3/4 cup and add more if needed)

Base:

Pour broth (or bouillon and water) into large pot. Toss in chopped carrots, parsley, salt and pepper, 1/2 tsp garlic powder and bring to a boil. Simmer until carrots are tender.

While waiting, begin dumplings. 

Dumplings:

Stir together flour, baking powder and milk until it forms a slightly sticky ball. Turn out onto well-floured surface and roll to desired thinness (they plump up while cooking). Bring broth to a boil. Cut dumplings into squares and drop into boiling broth (you can brush off some of the flour but don't brush it all off since that's what helps the broth to thicken), stirring after each addition to avoid clumping. Add chicken and let simmer for 25 minutes. 

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Chocolate Eraser Cake

By Nancy Jill Thames

2 Cups flour

2 Cups sugar

1 t. soda

1 t. cinnamon

2 sticks butter

4 T. cocoa

1 Cup water

1/2 Cup buttermilk (or add 1/2 t. vinegar to a 1/2 Cup of milk)

2 eggs

1 T. vanilla

Sift dry ingredients together. In a glass bowl or measuring cup, microwave butter, cocoa and water. Pour over dry ingredients. Add buttermilk (or sour milk), eggs and vanilla. Beat well and pour into greased 9 X 12 inch pan. Bake at 350 degrees for 35-40 minutes.

FROSTING:

Microwave 1 stick butter, 4 T. cocoa, and 1/4 cup milk in glass bowl or measuring cup. Pour over 1 box (16 oz.) powdered sugar in bowl and beat well. Add 1 cup of chopped pecans or walnuts if desired. Spread on cake while still hot.

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Easy Baked Toasted Ravioli 

By S. Dionne Moore

Canned pasta sauce helps speed things along when you’re ready to serve these baked ravioli. The recipe is simple and really yummy. Give it a try!

1 package frozen ravioli, thawed

1 egg, beaten

1 T milk (add to egg and mix)

Bread Crumbs (depending on how much ravioli you have–start with a cup for a full package)

Herbs to taste* 

Preheat oven to 375. Mix bread crumbs and herbs, set aside. Beat egg and milk. Dip thawed ravioli into egg mixture, then roll in bread crumbs. Spray baking sheet with nonstick spray and place breaded ravioli in single layer. Bake for 12-15 minutes or until golden. Serve with homemade or jarred marinara.

*Italian seasoning works; basil, oregano, garlic powder, salt and pepper are also a nice mix. Don’t be afraid to stick a finger into the bread crumbs to determine when you have enough spices mixed in.

Adapted very slightly from: http://www.plainchicken.com/2012/06/oven-toasted-ravioli.html
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PB Chocolate Chip Cookies (flourless!) 

By S. Dionne Moore

1 cup peanut butter (not natural)

1 cup brown sugar, packed

1 egg

1 T vanilla

1 tsp baking soda

6 ou. chocolate chunks or chips

Mix together peanut butter, sugar, egg, vanilla and soda. Add chips last. Refrigerate dough 2 hours. On cookie sheet, press about 1/4 cup dough into a ball (you’ll have to really work to get the chips to stick). Bake 350 for 8-10 minutes. Let cool about 5 minutes. Eat while warm, tastes like a melted peanut butter cup! Yields 16 cookies

Note for calorie counters: As you can imagine, these pack a punch on daily calorie intake. About 160 cals per cookie. They are big cookies but still. . .that’s a lot of calories.

Recipe from: http://www.loveveggiesandyoga.com/2013/01/peanut-butter-chocolate-chunk-cookies.html

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Strawberry Nut Salad

By Linda Kozar

1 large package strawberry gelatin

1 cup boiling water

2 packages frozen sliced strawberries (10 oz.)

1 (20 oz.) can crushed pineapple

3 bananas mashed

1 cup coarsely chopped nuts

1 pint sour cream (lightly whipped)

Make this salad one day before serving. Combine gelatin with boiling water and stir until dissolved. Fold in all at once--strawberries with juice, drained pineapples, bananas and walnuts. Put half fruit/gelatin mixture into pan as a first layer. Refrigerate until firm (1-1/2 hours) Spread evenly with sour cream. Gently spoon on other half of fruit/gelatin mixture. Refrigerate. Enjoy!

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Simple Egg Drop Soup

By Sandra Moore 

For those cold winter nights when you don't want to cook anything elaborate but still want something tasty and comforting, bring on the Egg Drop soup!

1 egg
1/2 tsp water
3 cups chicken broth 
1/8 tsp sugar
1/4 tsp salt
1/8 tsp sesame oil
1 small scallion, minced
2 tsp finely chopped chives

In a small bowl, beat the egg with the water.

On medium-low heat, bring the broth to a simmer. Stir in the sugar, salt, and sesame oil.

 Beat egg with water. Add egg to soup by pouring it through the tines of a fork. Let set up, then whisk to break pieces into smaller strands.

Stir in the scallion and remove from the heat. Pour soup into individual bowls and garnish with chives.

This soup was delicious and is truly simple to make! Except for the sesame oil, ingredients are staples of any kitchen but the addition of the sesame oil does lend a distinctive taste so don't skip it if you can help it.

From http://www.thewaytohisheartblog.com/egg-drop-soup/

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Irish Raisin Scones

By Linda Kozar

2 cups flour
1/2 teaspoon salt
1/4 cup vegetable oil
1 egg beaten
2 teaspoons baking powder
1/4 cup sugar
1/2 cup milk
1 cup raisins

Mix ingredients and knead on floured board until smooth (1 minute). Roll out and cut with large circle cookie cutter. Place on greased cookie sheet and bake at 350 degrees for 25-30 minutes. Makes eighteen, 2-inch scones.

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Pasta Carbonara w/ Sun Dried Tomatoes 

By Sandra Moore

• 1lb linguine pasta

• 3 eggs

• 1 handful of parsley

• 1-2 tablespoons black pepper

• 1 pound bacon, pancetta (diced) or chicken (sliced into thin strips)

• 1 1/2 cups Parmesan cheese (you can use the powdered stuff but the result will be grainy)

• 8-12 cloves of garlic

• 1 large onion

• 1 cup chicken stock

• 1 cup white wine (or substitute another cup of stock)

• 1/2 stick of butter, cut into tablespoon chunks

In large bowl, crack eggs, then stir in parmesan, parsley and pepper. Set out butter beside bowl.

Bring large pot of water to a boil for the pasta as you begin the main portion of the dish. As soon as the water comes to a rapid boil, cook pasta.

In skillet, brown bacon or pancetta. For chicken, coat pan with thin layer of oil and saute chicken. Add onions and let soften and brown a bit. Add garlic. Remove meat and onion mixture to plate. Reserve only 4 T. of drippings. Place pan with drippings on high. Add wine to deglaze pan, scraping bottom of pan until all browned bits are dissolved. Add chicken stock and return meat mixture to pan. Let simmer for a couple of minutes.

When pasta is done, drain and immediately add to large bowl and toss. Add hot meat mixture and continue to toss. As you toss, pop tablespoons of butter into the mixture until you’ve used about half a stick. Top with fresh parsley and serve.

NOTE: You can also add mushrooms and sun dried tomatoes to this dish (as in the picture). Simply add them in when you add in the onion.

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Healthier Version: Honey Oatmeal Chocolate Chip Cookies

By Sandra Moore

3 T butter, softened
1/2 cup brown sugar
1/4 cup honey
1 egg
1 T water
1/2 cup White Whole Wheat flour
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups rolled oats

Mix well first five ingredients. Combine next four dry ingredients and stir well. Combine dry ingredients with wet. Spoon onto greased cookie sheet. Bake at 350 for 10-12 minutes.You can add in what you like. I used Craisins, Raisins and, uh, milk chocolate chips. Dark would have been better, but that’s what I had so it’s what I used. One other thing, I finished up a box of quick oats, so not all my oats were the old-fashioned kind.

These cookies were delicious. My only complaint is they seemed a tad too sweet. I might add cinnamon next time or cut back on the brown sugar. Still, they got gobbled pretty quick and I like that they use mostly healthy ingredients (except for the, ahem, chocolate chips).

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Peanut Butter Crackle-Top Cookies!

By Linda Kozar

http://www.simplyrecipes.com/recipes/peanut_butter_cookies/

Today I'm going to share one of my favorite cookie recipes with you! Peanut Butter Crackle-Top Cookies! (The picture above is from the Simply Recipe site because the batches I made didn't last long enough for a photo op).

My mother used to made double batches of these cookie gems for us as kids. We were always begging her to make them. Good thing she was a cookie-making kind of mom.

Peanut Butter Crackle Top Cookies

3/4 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 egg slightly beaten

1/2 teaspoon baking soda

1/2 teaspoon salt

1-3/4 cups flour

1 teaspoon vanilla

3/4 cup peanut butter

Cream together butter and sugars. Blend in egg and vanilla. Sift flour, soda and salt together. Add to mixture. Mix thoroughly. Roll into balls. Dip in sugar and arrange on baking sheet. Bake at 350 degrees.

Voila! Enjoy!

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Oatmeal Chocolate Chunk Cookies

 By Sandra Moore

• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tsp. cinnamon (to taste)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups quick cook oats
• 1 (11.5-ounce) package semisweet chocolate chunks
• 1 cup chopped toasted coconut

1. Preheat oven to 350°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.

3. Spoon flour into cup, then combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels. Fold in coconut. Use cookie dough scoop (I used 1 inch) and baked for about 7 minutes in a CONVECTION oven. These cookies turn golden fast. When they become golden in a REGULAR oven--probably around 9 minutes--immediately remove them. Let cool on cookie sheet and remove.

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Honey-Mustard Chicken Thighs or Drums

By Sandra Moore 

Chicken thighs or drumsticks- 1 large package (Drumstick package contained 12 legs, no skin)

1 cup Dijon mustard

3/4 cup Maple Syrup

2 Tablespoons Honey

2 tablespoon Rice Wine Vinegar

2 teaspoons Salt

1 tablespoon, fresh ground pepper

Fresh rosemary

Heat oven to 350. In Ziploc bag combine mustard, honey, maple syrup and rice wine vinegar, salt and pepper. Wash and pat dry chicken. Place chicken in bag and mix to coat the pieces. Place chicken and mustard mixture into 9×13 dish coated with nonstick spray. Pop in oven for 20 minutes, turn chicken, continue baking for another 25 minutes.Serve with brown rice and veggie. The sauce makes a great gravy.

Image from wittyinthecity.com. 

Recipe based on wittyinthecity.com – “Man Pleasing Chicken”

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Cinnamon Sugar Donut Holes 

By Sandra Moore

• 1-¾ cup flour or self-rising flour (omit baking powder and salt is using self-rising)
• 1-½ teaspoon baking powder
• ½ teaspoon salt
• 1/4 teaspoon nutmeg
• ½ teaspoon cinnamon
• 1/4 teaspoon ginger
• ¾ cup granulated sugar
• 1/3 cup oil
• 1 egg
• ¾ cup milk

Cinnamon Sugar Topping:

• 1/4 cup butter, melted
• 1/3 cup granulated sugar
• 1 Tablespoon cinnamon

Preheat donut hole maker (or cake pop maker). Stir together dry ingredients (through sugar). Measure out milk, crack egg into milk and whisk. Add to dry ingredients along with oil. Mix well. Using cookie dough scoop, measure out by tablespoons into cake pop or donut hole maker. When indicator says glows “ready” remove to cool. No donut hole maker? Use a mini-muffin pan.

Melt butter in bowl. On separate plate mix together cinnamon and sugar. Roll donut holes in butter, then in cinnamon sugar.

Based on recipe from Can You Stay for Dinner Website.

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BUTTERMILK FUDGE
By C.L. Ragsdale

3 Cups Sugar
1 Cup Buttermilk
3 Tbsp Light Corn Syrup
1 tsp baking soda
1/8 tsp salt
2 Cups chopped nuts
2 Tbsp butter
2 tsp Vanilla
Mix sugar, buttermilk, soda, salt and syrup into large pan. Bring to full boil, cooking over medium heat, stirring constantly. Boil until mixture forms soft ball in cold water.Remove from heat, add nuts, vanilla and butter. Beat until smooth. Pour into greased pan and cut into squares, or drop onto wax paper by teaspoonfuls.
Sounds pretty straight forward right?
WRONG!
Don’t be fooled my friends,this is how I ended up with Buttermilk Fudge soup the first time I made it. Only candy making experts, such as my mother and sister, should attempt this simplified version of this diabolical recipe.
Here’s the one to be used by the rest of us. It will also warn you exactly what you are getting yourself into so if you get an arm cramp after doing all the stirring, don’t blame me!
BUTTERMILK FUDGE 
by C.L. Ragsdale
 
3 cups sugar
1 cup buttermilk
3 Tbsp light corn syrup
1 tsp baking soda
1/8 tsp salt
2 cups nuts (pecans, walnuts,etc.) lightly toasted and chopped coarse
2 Tbsp butter or margarine
2 tsp vanilla
In large saucepan or Dutch oven combine sugar, buttermilk, corn syrup, baking soda and salt. Over medium heat bring to boil, stirring to dissolve sugar. Cook, stirring occasionally, about 40 minutes or until syrup reaches 234 degrees on candy thermometer to the softball stage. Remove from heat; let stand 5 minutes. Stir in pecans, butter and vanilla. Beat with wooden spoon until mixture starts to thicken and loses its gloss. Working quickly to prevent candy from setting, drop by teaspoonfuls on waxed paper, or pour into greased pan and cut into squares. Let stand about 30 minutes or until set. Store in airtight container in cool, dry place.
Note: If mixture becomes firm before all is used, stir in a few drops of hot water.
That’s all there is to it. Right.
Merry Christmas!

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Crescent Rolls for the Freezer

by S. Dionne Moore

I posted this recipe some time ago because I thought the ingredients would yield a tender roll (any bread recipe with eggs, butter and potato flakes should yield a tender roll). Since that post I have actually made these rolls, twice. In the original recipe it does not call for a rise, let alone two rises, but my knowledge of bread says that allowing the dough to rise gives the finished product better taste. I just did the recipe again last night and baked about 6 of the rolls (mainly because my daughter said she'd been waiting to try them ever since I talked about making a batch!). They were delicious, with a light, tender crumb. So I'm changing the original recipe to reflect what I did.

3 teaspoons active dry yeast
2 cups warm water
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 teaspoon salt
6 to 6 1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water.  Add the butter, milk powder, sugar, potato flakes, eggs, salt, and 3 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a firm but soft dough. NOTE: Less flour is better than adding too much. If your dough is too tacky, you can always add more flour, but if you've added too much flour. . .Yuck!  Turn dough into a large, greased bowl--not metal. Spray a piece of plastic wrap with oil and cover the top of the bowl. Set in a warm spot for 1 1/2 hours or until dough is double. Scrape dough out onto a good layer of flour only if it is feeling too sticky, knead it around a couple of times and place back into greased bowl and top with greased plastic wrap. Let it rise again until doubled.

Turn out onto lightly floured surface (Sil-pat works great for this!) Divide dough in half.  Roll each portion into a 12-inch circle; cut each circle into 16 wedges (pizza cuter works great for this).  Roll up wedges from the wide end and place point side down 2 inches apart on a waxed paper-lined baking sheets or greased cookie sheets.  Curve ends to form crescent shape. Place rolls in freezer for 30-40 minutes, then quickly transfer off the cookie sheets and into ziploc freezer bags.

To use Frozen Freezer Rolls:

Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray.  Cover with greased plastic wrap and thaw in refrigerator overnight.  Let rise in a warm place for 1 hour or until doubled.  Bake at 350 for 15-17 minutes or until golden brown.

Adapted from: http://thebusybhive.blogspot.com/2012/10/freezer-crescent-rolls.html

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Dark Chocolate Cookie Dough Truffles

By S. Dionne Moore 

A great addition to your Christmas cookie list! 

1/4 cup butter, slightly melted and really soft

1/4 cup granulated sugar

1 tablespoons brown sugar

1 tablespoons powdered sugar

1 tsp. teaspoons vanilla extract

pinch of salt

1/2 cup flour

1/4 cup mini chocolate chips (or regular chocolate chips, chopped)

1 cup semi sweet chocolate chips (for melting)

1 tsp shortening (optional)*

*The addition of shortening should thin the chocolate and make the balls easier to coat. I didn’t use shortening.

Directions:

Whip butter with sugars and vanilla until light and fluffy, about 1 minute. Mix in flour and salt including chocolate chips until completely combined. Dough should be moist and slightly crumbly. Roll into desired sizes and shapes. Place on baking sheet lined with waxed paper. Store in refrigerator until ready to coat in chocolate.

Melt chocolate chips (and shortening if desired) in microwave or over double boiler. Drop dough balls one by one into melted chocolate. Drizzle chocolate over dough to coat and using a fork, remove chocolate covered balls, tapping against the side of the pot to remove any excess chocolate. Place on waxed paper and chill in the refrigerator until firm. Store in an airtight container on the counter or in the fridge for up to 5 days.

Makes about 16 small bites.

Comments: This recipe comes from LaurensLatest.com. The bites were wonderful though the next time I try them I’d like to use all 10X. I didn’t care for the grainy texture.

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Fixed on a serving dish

Roasted Tenderloin and Apples 

By Deborah Malone

Place a 1 lb. to 1 1/2 lb. tenderloin in a roasting pan. Cover with a tight lid or aluminum foil. Place the pan in a 400 F oven and let cook for 30 minutes. While the roast is cooking, slice two cooking apples (such as Granny Smiths) into 1/4-inch slices. Add 2 tbsp. of fresh or frozen cranberries. In a bowl, combine 2 tbsp. dark brown sugar and 1 tsp. cinnamon. Spoon this mixture over the fruit, coating the fruit thoroughly with the sugar and spice. Remove the tenderloin from the oven after 30 minutes and spoon the fruit mixture on and around the roast. Return the roast to the oven and cook for an additional 15 to 20 minutes until the roast is golden brown and reaches a 160 F internal temperature.

Stuffed Cabbage Casserole 

By S. Dionne Moore

Tired of turkey? Me too! And I absolutely love stuffed cabbage, but who wants to boil the cabbage to peel off the leaves, stuff and roll them? You don't either, huh? Here's your solution:

1 lb. lean ground beef

2 T Olive oil, divided

1 large onion, chopped

1 Tblsp finely minced garlic (taste as you go, we love garlic!)

2 tsp. dried thyme

1 tsp sweet Hungarian Paprika

salt and fresh ground black pepper

1 head green cabbage, chopped & steamed

1 can (14.5 oz.) petite dice tomatoes with juice (I used Mexican)

1 can (15 oz.) tomato sauce (all I had was Spaghetti sauce)

1/4 cup water

1 cup cooked brown rice

2 cups low-fat mozzarella cheese (Sargento)

1 cup cheddar

Cook ground beef, set aside. To skillet, add onion, garlic and spices, including salt and pepper. On low, stir until onions are cooked through, add beef, tomatoes and sauce. Let simmer as the chopped cabbage steams.

Heat oven to 350. Spray 9×11 pan.

Assembly: Layer cabbage (use slotted spoon and let liquid drain), then meat mixture and half the cheese. Repeat layers. Bake with foil tented over top for 40 minutes. Remove foil and bake until cheese is golden, ten minutes or so. Let stand for five minutes before cutting.

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Chicken Crescent Pockets 

By S. Dionne Moore

2 pkgs refrigerated crescent rolls
2 cups shredded chicken (2 chicken breasts)
1/2-3/4 cup shredded cheddar cheese, divided
1 can cream of mushroom soup
1 1/4 cup milk
1 T black pepper
1 T parsley

Preheat oven to 350. Spray bottom of 9×13 with cooking spray. Remove crescent roll dough and separate into 4 squares (per container). Pinch seams to seal. In each square add chicken and cheese. Pull together four corners and pinch openings to seal. Place in 9×13 pan.

Combine milk & soup, pepper and parsley. Pour around pockets. Bake for about 40 minutes, or until tops of crescent pockets are golden.

This is a great, quick dish.

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Szechuan Chicken

 by S. DIONNE MOORE

Szechuan Chicken

1 cup all-purpose flour

1/4 tsp salt

1/8 tsp ground black pepper

1/2 cup vegetable oil

Veggies of choice (I use carrots, cauliflower and broccoli)

Sauce:

1/2 cup reduced sodium soy sauce
1/3 cup sugar
1 tsp dark sesame oil
1 T crushed red peppers (more for extra heat)

1 T cup chopped fresh scallions, green sections

1 T cornstarch (add more cornstarch for thicker sauce)

Steam veggies, set aside.

Combine flour, salt and pepper. Dredge chicken pieces in flour mixture. In large skillet, heat vegetable oil. Quick fry chicken pieces until golden on all sides. Remove from grease.

Combine soy sauce, sugar, cornstarch, sesame oil and green onions. Simmer until sugar is dissolved and sauce has thickened. Remove from heat. Layer veggies, chicken and pour sauce over all. Serve with rice.

Note: If using soy sauce that is not reduced sodium, omit salt.

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Baked French Toast Casserole

LINDA KOZAR

by Linda Kozar

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• Butter, for pan
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• 
  

Directions

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

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ASIAN TURKEY MEATBALLS WITH CILANTRO LIME DIPPING SAUCE
By Sandra D. Moore

1/4 cup panko crumbs

1-1/4 lbs 93% lean ground turkey

1 egg
1 tbsp ginger, minced

1 clove garlic, minced 1/2 tsp salt 1/4 cup chopped fresh cilantro 3 scallions, chopped 1 tbsp low sodium soy sauce 2 tsp sesame oil. 

Dipping Sauce: 4 tbsp low sodium soy sauce 2 tsp sesame oil 2 tsp sugar 2 tbsp fresh lime juice 2 tbsp water 1 tbsp chopped fresh scallion

Preheat oven to 500°F.Mix all ingredients for meatballs. Scoop out with 1/4 measuring cup and shape into balls. Bake until cooked through, about 15 minutes.

Combine all ingredients of dipping sauce. Mix well and set aside.Transfer meatballs to a serving dish. Drizzle meatballs with 1 tablespoon sauce. Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won’t use all the dipping sauce.

Review: These are delicious and easy to pull together though the list of ingredients can be slightly daunting. Definitely worth the extra shopping effort!

Reviewed recipe taken from Gina over at at Skinnytaste.

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No Bake Oat Bars with Ribbons of Caramel and Chocolate

By Sandra D. Moore 

If you know me at all, you know I love chocolate and that dark chocolate is my favorite. This means chocolate needs to be inserted into almost any candy or baked dessert that I make. But I have a secret. I discovered the wonders of caramel this week. And this isn’t just any caramel, but a soft, gooey, do-it-in-the-microwave-for-6-minutes caramel.

Combining this wonderful caramel recipe (http://cbsop.com/recipes/salted-microwave-caramels/) minus the salt, with this no bake oatmeal bar recipe (http://allrecipes.com/recipe/no-bake-chocolate-oat-bars/#) and I got this. 

Note there are some changes to the oatmeal bar recipe.

Caramel:

1/4 butter (1/2 stick and salted is fine for this recipe)

1/2 c. Karo Syrup

1/2 c. brown sugar, packed

1/2 c. white sugar

1/2 c. sweetened condensed milk

In a large bowl (please heed this warning, the sides must be high because this bubbles and rises in the microwave and you will have a royal mess if the bowl is not tall enough) combine all ingredients except butter. Stir sugars and condensed milk until smooth, add butter. Pop in microwave for 6 minutes, stopping at 2 minutes intervals to stir the mixture, or if you would rather, set the timer for 2 minutes, stir, 2 more minutes, stir, then the final two minutes. Let mixture cool a bit as you put together the bars.

Oat & Chocolate Bars:

1 1/2 sticks butter (less if you prefer because the caramel will help the oats to stick)

1/2 cup packed brown sugar

1 tsp vanilla

3 cups quick cooking oats

1 cup chocolate chips

1/2 cup peanut butter

In medium saucepan, melt butter. Add brown sugar and vanilla and 

stir until combined. Stir in oats until coated. Layer half of oat mixture in bottom of lightly sprayed 9×9 pan (I used a tart pan, so the layer was thinner). Melt chocolate chips and peanut butter until smooth. Add chocolate over oat layer and top with remaining mixture.

Over all this, pour the cooled caramel and place in refrigerator for 1 hour until everything has cooled and set. Cut into squares and enjoy!

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Jalapeno Popper Stuffed Chicken Breasts

S. DIONNE MOORE

by Sandra Moore

Jalapeno Popper Stuffed Chicken is an easy dish overall. Prep requires a little more work than usual because you need to prepare the chicken breasts by pounding them flat and toast the panko crumbs ahead of time.

2 tsp. taco seasoning mix
1/2 cup panko

2 tsp. canola oil

Add oil to skillet. Saute panko crumbs until toasted and golden. Remove from heat and toss with taco seasoning.

Preheat oven to 375.

1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced (for more heat, leave in a few seeds)
2 chicken breasts

Combine the cream cheese, cheddar cheese, and jalapeños. In separate bowl, crack egg and whisk lightly

Pound chicken breast flat until they are a consistent thickness (this helps them to cook more evenly). Divide cream cheese mixture between breasts (see pic) and roll the chicken around the mixture. Use toothpicks to secure.

Dunk each breast into egg, then panko crumbs, covering completely, and place on shallow dish covered with aluminum foil sprayed lightly with oil. Bake for 25-35 minutes or until juices of chicken run clear when pierced with fork. Don't overcook or chicken will be dry.

Enjoy!

 

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Nutella and Raspberry
Filled Crepes
by Linda Kozar

 Nutella and Raspberry Filled Crepes

  
Basic Crepe formula: (For 20 crepes 5-1/2 in. across)
1 cup of flour (sifted)
2/3 cup milk
2/3 cup water
3 large eggs
1/4 tsp salt
3 tbsp of melted butter

Add flour to a 2 quart bowl. Whisk in by dribbles 2/3 cup milk and 2/3 cup of water until smoothly blended. Then whisk in 3 large eggs, 1/4 tsp salt and 3 tbls melted butter.

Use a nonstick pan, preferably a special crepe pan. (You can find them in discount stores for under $10). Heat the pan until drops of water dance and sputter on it, then brush lightly with butter.

Pour about 1/4 cup of batter into the center of the hot pan and tilt it in all directions. After 30 seconds or so, bottom of crepe will be browned.

Shake pan to dislodge the crepe, then turn it over with your fingers. Cook briefly on the other side, which won't cook as evenly.

Cool crepes individually on a rack before stacking. Cooked crepes will keep for 2-3 days in the fridge in a sealed plastic bag and they freeze well too.

Spread each crepe with Nutella (hazelnut spread)  and fill with sliced strawberries and kiwi's and bananas. Fold over. Spritz a dollop of whipped cream and drizzle with chocolate syrup.



Bon appétit!

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QUICK TORTILLA CHICKEN SOUP

QUICK TORTILLA CHICKEN SOUP
by Nancy Jill Thames

1 (15-ounce) can fire-roasted tomatoes,    
   undrained
1 medium onion, chopped
4 cups chicken broth
1 garlic glove or (1/2 t garlic powder)
2 T chopped cilantro
2 t ground cumin
1 t taco seasoning
3/4-1 t salt
1/2 t pepper
3 cups shredded rotisserie chicken
Tortilla chips, chopped avocado, shredded cheese and lime wedges for garnish

1. Place fire-roasted tomatoes, onion, 2 cups of the chicken broth, garlic, cilantro and seasonings into a blender. Puree. Pour into a large saucepan. 
2. Add remaining 2 cups chicken broth and shredded chicken, stir together.
3. Bring to a boil; reduce heat and simmer 20 minutes.
4. Garnish with tortilla chips, chopped avocado, shredded cheese and lime wedges.

Serves 7.

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Dark Chocolate Rice-Krispy by S. Dionne Moore

Sandra's Dark Chocolate Rice-Krispy

6 cups rice cereal
6 oz. Chocolate Chips
3 T butter
1 10.5 bag mini-marshmallows

Melt butter in large pot. Pour in bag of marshmallows and stir on low until melted. Stir in chocolate chips. Remove from heat. Combine rice cereal with chocolate marshmallow mixture and mix well (got a teenage boy who wants to put those muscles to work? Here’s the recipe for him!). Spoon into greased 9x9 square pan. Let cool 2 minutes. Use wax paper to pat the mixture into the pan. Cool and cut. Enjoy!

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 HOT PEPPER SCONES

HOT PEPPER SCONES

by Nancy Jill Thames 

1 6oz pkg Honey Sweet Corn Bread Mix

1 6 oz pkg Pioneer Brand Biscuit Mix

1 to 1 ½ t black pepper (optional)

2 T butter

¾ c milk

4 oz can fire-roasted diced green chilies, drained (or roast 5 ancho chilies)  

½ cup shredded sharp cheddar cheese

Egg wash – 1 egg beaten with 2 t water (a splash)

Directions: Melt butter with milk. Empty cornbread mix and biscuit mix into mixing bowl. Add black pepper and stir. Add milk and butter mixture, and mix until combined. Add fire-roasted chilies and shredded cheese. Mix until combined. Turn dough onto flour covered board and knead 4-5 times. Pat gently into a round ½ inch thick. Brush dough with egg wash and cut into wedges or use a biscuit cutter and cut into rounds. Bake at 450 degrees until golden brown – about 20 minutes. Serve with butter or honey butter. Variation: Eliminate black pepper from dough and after baking, sprinkle butter with a dash of black pepper.

To fire roast chilies: Cover a cookie sheet with foil making sure there are edges. Cut chilies in half lengthwise; remove seeds and membrane. Rinse. Slice lengthwise again, brush strips with olive oil and place on foil covered cookie sheet, pressing down to flatten. Broil for 10-12 minutes until blackened. Wrap in cooking foil and let rest for 5 minutes. Peel away skins and chop.

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TRACI TYNE HILTON

In honor of family, historical fiction, and coziness, enjoy our family's yummiest traditional family dessert:    


Huckleberry Duff
                                       
1 cup all-purpose flour    
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) cold butter
1/4 cup milk
1 quart fresh huckleberries (or blueberries, blackberries, black caps, you get the picture)
 2 cups water

Directions:

Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Grate cold butter into flour mixture with a cheese grater. Stir together with a fork. Add milk to form dough. Combine berries, 1 1/2 cups sugar, and water in a sauce pan and bring to a boil. Drop dumplings into berry sauce by the tablespoonful. Cover pot. Turn heat down to low and cook slowly for 20 to 30 minutes. Don't open until your timer beeps! Serve with fresh cream, whipped cream, or ice cream.

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 COZY CUSTARD PIE

COZY CUSTARD PIE
by Nancy Jill Thames

1 9" unbaked pie shell

1  13 oz can evaporated milk

7 oz milk

3 eggs

3/4 c. sugar

1/4 t salt

1 t vanilla

ground nutmeg 

Directions: Heat oven to 400 degrees. Combine evaporated milk and milk in a microwave safe container (such as large glass or plastic measuring cup) and microwave for 3 minutes until milk is scalded. (A film will form when it is.)

In a mixing bowl (or stand mixer if you have one) beat the eggs until lemon-colored. Gradually add sugar, mixing well. Add salt and mix in. While mixing, slowly add the scalded milk until blended. Add vanilla and mix in. 

Slowly pour mixture into unbaked pie shell and dust with nutmeg to taste. (See picture.)

Bake at 400 degrees until firm or knife inserted in the middle comes out clean. About 40 minutes. Pie should look like this:

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TACO SEASONING PLUS

FRESH SALMON STEAKS EQUAL 

  

 DINNER!  by Nancy Jill Thames                       

Simply salt and pepper the salmon, coat with the taco seasoning, spray a grill pan with Pam and grill until almost done. Drizzle with fresh lemon juice, cover with a lid and take off  the stove to finish cooking while you prepare the sides. (Like the Fresh Spinach with Lemon below!)                                             

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by Nancy Jill Thames

FRESH SPINACH WITH LEMON

 

1 10 oz bag fresh spinach (washed)                                                
splash of water
1 teaspoon chicken bouillon granules
1/2 fresh lemon cut into eighths
salt and pepper to taste
dash of nutmeg

Place all ingredients in a non-stick skillet, cover and cook over medium heat until spinach is wilted. Serve with grilled fresh salmon or entree of your choice.

Grilled Shrimp with Tomato Salad

Sweet shrimp cooked on the grill perfectly complements a tomato salad with citrus vinaigrette. 
by Nancy Jill Thames

Add crostini, fresh mozzarella cheese or fresh leafy greens to this refreshing dinner.

Ingredients

•      Vinaigrette:
•      1/2  cup white wine vinegar
•      3  tablespoons orange juice, freshly squeezed
•      1  tablespoon lemon juice, freshly squeezed
•      1/4  cup olive oil
•      1  tablespoon whole-grain mustard
•      2  garlic cloves, pressed
•      2  teaspoons chopped cilantro
•      1  tablespoon honey
•  
•      Shrimp:
•      2  tablespoons olive oil
•      2  garlic cloves, finely minced
•      1/4  teaspoon red pepper flakes
•      12  jumbo shrimp, peeled and deveined, tails intact
•      White pepper
•  
•      Tomato Salad:
•      2  beefsteak tomatoes
•      4  Roma tomatoes
•      12  red grape tomatoes, cut into halves
•      12  yellow pear tomatoes, cut into halves
•        Freshly ground black pepper
•      4  tablespoons basil, cut into thin ribbons

•      Prep Time - 20 min.
•      Cook Time - 2 min.

Instructions

1.     To prepare vinaigrette, combine all ingredients in a large bowl. Whisk well.
2.     To prepare shrimp, combine olive oil, garlic, red pepper flakes and shrimp in a large bowl. Let stand 15 to 30 minutes. Add white pepper.  
3.     Heat grill to medium-high. Thread shrimp on skewers; place grill rack. Cook 2 to 3 minutes, until just pink. (Or grill jumbo shrimp directly on the grill.)
4.     To prepare salad, toss grape and pear tomatoes into vinaigrette. Sprinkle with pepper. Slice beefsteak tomatoes and Roma tomatoes into 1/8-inch-thick slices and place on serving plates. Spoon grape and pear tomatoes and vinaigrette on top and garnish with basil. Serve with shrimp.

Recipe by Relish Chef Jon Ashton.

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BANANA PUDDING
by Nancy Jill Thames

1 box of vanilla wafers

 Banana Pudding

3 egg yolks, beaten with fork                                         
1 cup milk
1 cup half and half cream
3/4 cup sugar
1/2 cup flour
pinch of salt
2 T butter
8 drops butter extract
8 drops banana extract
1/4 teaspoon vanilla
1 banana
8oz heavy whipping cream whipped with 1/4 cup sugar.

Line a baking dish or individual parfaits with some vanilla wafers. 

In a large saucepan, mix sugar, flour, and a pinch of salt together with a whisk. In a separate bowl or large measuring cup add beaten egg yolks to 1 cup of milk and mix well. Add egg yolk mixture to dry ingredients and whisk together. Add 1 cup half and half cream to saucepan and mix again. Cook over medium high heat until thick and mixture starts to boil. Remove from heat. Add butter, butter extract, banana extract and vanilla. Stir until butter melts. Pour mixture into a mixing bowl and cover with plastic wrap, pressing film down over pudding to seal out air. Cool in freezer but don't forget about it! Swirl half of the whipped cream and sugar into the cold pudding.

Slice the banana over the vanilla wafers and then spread the cooled pudding/whipped cream over the top. Garnish with remaining whipped cream and vanilla wafers.

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Nancy Jill Thames' Fourth of July Potato Salad

8 med potatoes, baked in the microwave, peeled and coarsely chopped

1 cup chopped celery
1 cup Banquet Kosher Dill Pickles, chopped
1/2 cup chopped onion
2 teaspoons salt
1/2 teaspoon pepper
2 cups Helman's or Best Foods Mayonnaise 

In a large bowl, mix together mayonnaise, salt, pepper, celery, pickles and onion. Add the chopped potatoes and stir together just until mixed.

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Kevin and Amanda's Grilled Chicken Penne Pasta in a Tomato Cream Sauce
by Nancy Jill Thames
 (Click for step by step how to)

Grilled Chicken Pasta in a Tomato Cream Sauce

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

Read More http://www.kevinandamanda.com/recipes/dinner/grilled-chicken-pasta-in-a-tomato-cream-sauce.html#ixzz1yW6pl1rq