Thursday, January 28, 2010
CRASH HOT POTATOES
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
I used basil and fresh Parmesan cheese. I also think garlic would be really yummy. They were really good!
Ok so Last night I made a whole new dinner and it was a big hit with the fam. I even took pics. So I hope everyone tries this dinner it was so YUMMY!!! They best pork roast I have ever had.
1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork in the picture above)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce
salt and pepper
Place the rings of onion in the crock pot. Sprinkle the roast with salt and pepper to taste. Place the roast on top of the onions. Next add the 2 Tbsp. of soy sauce, just pouring over the top of the roast. Dispense the cranberry sauce on top of the roast. Cook on low for 6 hours. About one hour before serving, shred the pork with two forks. That way it will soak up all the juices and be tender, delicious when you serve it
Tuesday, January 26, 2010
1 Tb whole grain oat flour (I use wheat flour)
1/8 tsp garlic powder
1/8 tsp salt
pinch of black ground pepper
1 lb. top round steak, cut into 1" cubes
2 tsp extra-virgin olive oil
8 oz button mushrooms, halved (or other small mushrooms sliced)
1 onion, chopped
1 TB minced garlic
1 tsp dried thyme
2 cans (14 oz each) lower sodium, fat free beef broth
2 carrots, peeled and sliced
1 lb sweet potatoes, peeled and cut into 1" cubes
In medium resealable bag combine flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.
Set a large non-stick pot over med-high heat until water will sizzle. Add the oil. Add the beef cubes from the bag and brown (about 1 min per side). Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, for about 10 min or until the onion is tender.
Add broth and carrots. Bring to boil, then reduce to simmer. Cover and cook for 45 minutes.
Add the potatoes. Cook for another 45 minutes.
And for everyone watching their diets I'll share the health info. This makes 9 servings of 1 cup each.
Protein 13 g
20 oz package refrigerated cheese tortellini
1 (14.5 oz) can quartered artichokes
1 (9 oz) bag fresh baby spinach
1 (3 oz) bag sun dried tomatoes
1/2C crumbled feta cheese
1/4C diced red onion
9 Tbl balsamic vinegar
3 cloves garlic, minced
1 1/2 tsp dried oregano
1 1/2 Tbl tomato paste
salt and pepper to taste
3/4C olive oil
Cook tortellini in boiling water until al dente. Drain and toss with a teaspoon of olive oil to prevent sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.
In a blender add all of the dressing ingredients except for the olive oil. Blend until smooth. While blender is running, slowly add the olive oil and blend until combined. Pour dressing over salad and toss (I never use all of the dressing.)
Chocolate Chip Waffles:
1 TB vanilla
1 TB baking powder
1/2 c. sugar (only 2 tsp. if you're eating with syrup)
1 c. milk
1/2 tsp salt
2 c. flour
1/2 bag mini chocolate chips
Mix all ingredients together and cook in heated waffle iron. I like to dust the top with powdered sugar, my kids don't though.
*For Chocolate dessert waffles: add 1 oz. melted chocolate and nuts if desired
**If you want regular waffles, just omit chips and reduce sugar to 2 tsp.
1 sheet frozen puff pastry (from 17.3-oz package), thawed ~I made my own pie crust.
1 tablespoon olive or vegetable oil
3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large onion, coarsely chopped (1 cup)
1 cup quartered ready-to-eat baby-cut carrots (5 to 6 oz)
3/4 cup Green Giant® frozen sweet peas (from 1-lb bag)
1/2 cup sour cream
1 jar (12 oz) chicken gravy ~I made my own by melting butter, browning in flour, then adding Chicken broth and boiling until it got thick.
2 tablespoons cornstarch
1/4 teaspoon dried thyme leaves (and maybe I should have added that, so it wasn't bland?)
1/4 teaspoon pepper
1 egg, beaten, if desired
1. Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
2. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
3. In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
4. Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
5. Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.
1 1/3 level cups PILLSBURY BEST® All-Purpose Flour
1/2 level teaspoon salt
1/2 Crisco® All-Vegetable Shortening Stick or 1/2 level cup Crisco® All-Vegetable Shortening
3 tablespoons cold water
2 level cups PILLSBURY BEST® All-Purpose Flour
1 level teaspoon salt
3/4 Crisco® All-Vegetable Shortening Stick or 3/4 level cup Crisco® All-Vegetable Shortening
5 tablespoons cold water
9-inch Deep Dish Double Crust or Two 10-inch Double Crust
2 2/3 cups PILLSBURY BEST® All-Purpose Flour
1 teaspoon salt
1 cup Crisco® All-Vegetable Shortening
7 to 8 tablespoons cold water
Spoon flour into measuring cup and level.Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Bake according to specific recipe instructions.
For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.
Monday, January 25, 2010
16 oz. sour cream
1 c. mayonnaise
3 TBSP. Dry Ranch Dressing Mix
4-6 Green Onions (chopped)
Milk to correct consistency (will be runny until refrigerated)
Whisk all ingredients until well mixed. Chill for at least 30 minutes.
1/2 c. butter, softened
8 oz. pkg cream cheese, softened
about 1 1/2 c. powdered sugar
1 container cool whip
20 oz. can crushed pineapple, WELL drained
Using mixer, combine butter and cream cheese; beat until smooth and no lumps are left. Add powdered sugar, (I estimate until it tastes good and sweet.) Add coolwhip. Stir in pineapple. Lastly you can add any berries you like, or leave as just pineapple.
½ cup salted butter
1 cup dark brown sugar
½ cup dark corn syrup
1 tsp vanilla
1/4 tsp salt
Mix butter, sugar, and syrup in microwave-safe bowl. Microwave for 1 minute, stir, and repeat. When all sugar is dissolved, microwave 2 minutes.*
Add vanilla and salt; cool.
Add cream to make 2 cups volume.
Make crepe, smear Nutella, add chopped banana, fold crepe, drizzle caramel.
*At this stage, add ½ tsp baking soda and vanilla, pour over 2 bags microwave popcorn, microwave 1 more minute for caramel popcorn.
1 lb ground beef
1 small onion, finely chopped
1 can petite diced tomatoes, drained
1 can mild enchilada sauce
1 8 oz. can tomato sauce
1/2 tsp. cumin1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup sliced olives
2-3 cup shredded cheddar cheese
9-12 corn tortillas
Preheat oven to 350º. Brown beef and onion together on medium high heat. Once cooked through, turn down heat to medium low. Add in all canned and spice ingredients and heat through. Take off heat. Spray 9x13 pan baking dish with cooking spray. Spread 1/2 cup of sauce onto the bottom of the dish. Layer enchilada starting with tortillas, sauce then cheese. Repeat. You should get 3-4 layers. End with cheese on top. Sprinkle olives over the top. Put 1 tsp of water into each corner of dish (this will help steam the tortillas) and cover with foil. Bake for 35 minutes then uncover and continue cooking for another 10 minutes until bubbly and cheese is melted. Let it cool for 10 minutes before serving.
* This is one of my new favorites, so I had to post it. ENJOY!!!
1 package lil smokies ( I use all beef)
1 package bacon
Cut bacon into thirds, and roll smokies in one piece of bacon. Then roll in brown sugar. Put a tooth pick through the center. Place all the smokies in a 9x13 and sprinkle with more brown sugar (heavily). Bake at 350 for about 40 min. Serve warm!
* A whole pack of bacon should equal a whole pack of smokies!
9x13 pan of brownies, cut into 1 inch pieces
5.1 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups to garnish.
Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.
Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. (Or shaved chocolate curls, as I did.) Chill until serving.
*I think it needs to chill atleast a few hours before serving.
3 c chicken broth
2 c diced potatoes
2 c diced carrots
2 c frozen broccoli
1 chopped green onion or 1 c chopped celery
1/4 tsp pepper
1/4 c margarine
1/3 c flour
2 c milk
2 c grated cheddar
1 can cream chicken soup
In a large saucepan, bring chicken broth to a boil. Reduce heat and add potatoes, carrots, broccoli, onion (or celery), and pepper. Cover and simmer until vegetables are tender. Melt butter in another pan, add flour, and mix well. Gradually stir in milk, and cook until thickened over low heat. Stir in cheese and cook until melted. Add to broth along with cream of chicken soup.
I found this recipe online somewhere, and my family loves it! Quick and easy.
1 pkg (13 oz-ish) fresh or frozen cheese tortellini
2 cups frozen broccoli florets
1 can (14-1/2 oz) Italian-style diced tomatoes
4 oz. cream cheese, cubed
1 tsp. Italian seasoning
grated Parmesan cheese
Cook pasta as directed on package, adding broccoli to the boiling water for the last 3-4 min of the pasta cooking time.
Meanwhile, cook tomatoes in large skillet on medium heat 5 min. Add cream cheese and seasoning; cook 4-5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
Drain past mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan cheese.
*Substitute your favorite frozen vegetable blend for the broccoli.
1 pkg. German Chocolate cake mix
2/3 c. evaporated milk
1/2 c. butter, melted
1 c. chocolate chips
1-1/2 c. chopped walnuts
1 pkg. caramels (50 or so)
Melt caramels with 1/3 c. evaporated milk on med/low heat. In large bowl mix butter, 1/3 c. evap milk, and cake mix. Press 1/2 mixture into 9x13" pan. Bake 10 min on 350F. Cover crust with 1 c. nuts and 1/2 c. chocolate chips. Top with melted caramels. Press remaining cake mixture into thin patties and place on top. Sprinkle with remainder of nuts and chocolate chips. Bake 18 min. Cool completely.
Sunday, January 24, 2010
1 lb. ground sirloin
2C chopped zucchini
1C chopped onion
1C chopped carrot
1 tsp dried basil
1/2 tsp dried thyme
1 (8oz)package pre-sliced mushrooms
3 garlic cloves, minced
1/2C dry red wine
1/4C tomato paste
1 1/2 tsp. Worcestershire sauce
1/2 tsp black pepper
1/2C beef broth (I use only 1/4C and haven't ever had soggy bread sticks)
2 Tb. corn starch
2 Tb. water
1 (11 oz) can refrigerated soft Italian bread stick dough (or I guess you can make your own dough,but we love this with Pillsbury Italian bread sticks on top.)
Brown beef, drain, and set aside. Wipe drippings from pan. Heat olive oil over medium heat. Add zucchini, onion, carrots, basil, thyme, mushrooms, and garlic. Saute 7 min or till veggies are tender. Return beef to pan. Stir in wine, tomato paste, beef broth, pepper, and Worcestershire sauce. Bring to boil and cook 3 min. Mix cornstarch and water, then add to pan. Cook for 1 minute, stirring constantly.
Spoon into 11x7 pan (or 9x13) coated with cooking spray. Separate bread sticks into strips and arrange in lattice fashion over beef mixture. Bake at 400 degrees for 12 minutes or until browned.
Monday, January 11, 2010
4 large baking potatoes (about 3 pounds)
2/3 c. butter
2/3 c. flour
3/4 tsp. salt
1/4 tsp. pepper
6 c. milk
1 c. sour cream (8 oz.)
1/4 c. green onions, finely chopped
10 bacon strips, cooked and crumbled
1 c. cheddar cheese
Bake potatoes @350 for 1 hour, until tender, or use leftover from the nite before; allow to cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper, until smooth. Gradually add milk. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Serve.
Friday, January 8, 2010
1 small jar Kraft Old English
1 can drained broken shrimp (optional – I’ve never had it with this in it)
½ tsp onion salt
½ tsp garlic salt
1/3 cup grated cheddar cheese
1 tbsp lemon juice
Beat together until smooth. Chill. Roll in a ball. Chill. Roll in chopped nuts.
1 cup sugar
1 tsp almond extract
1 cube butter/margarine, melted
Grease 8-9” pie tin. Mix all ingredients, mix as little as possible. Pour into the pan. Sprinkle with sliced almonds. Bake at 350 degrees for about 30 minutes (golden brown on the edges and cooked through). Cool about 30 minutes, loosen with a knife and flip out onto cooling rack.
*I double the recipe and bake it in a 9x13” pan.
1 ¼ cups white sugar
2 Tbsp. water
¼ cup Pecans (or other desired nut)
1 cup chocolate chips
Directions: Butter a cookie sheet. In a heavy sauce pan, over medium heat, melt butter. Stir in sugar and water. Bring to boil then add nuts. Cook, stirring constantly until nuts are toasted and the sugar is golden and pulling away from the edges of pot. (about soft-crack stage, 270-290 F degrees) Pour mixture into prepared pan and sprinkle chocolate chips on top. Let cool completely then break into pieces. I put mine in the freezer to expedite the process.
2 cans minced clams --1 drained
6-8 diced green onions
1 t. salt
3 T. lemon juice
shepherd's bread --hollowed out
Mix all ingredients and place in bread bowl. Wrap in aluminum foil. Bake 3 hours at 225 degrees.
*Note: We often bake in glass dish pan and serve WITH bread (we don't want to waste any of the dip on the bread that doesn't get eaten!)
2 blocks cream cheese (I used fat free but you can use which ever kind you want)
1 lb. lean pork sausage or 1 package bacon (I used turkey bacon but again you can you which ever kind you want)
Wearing gloves, wash jalepenos then cut lengthwise in half and scoop out all the seeds. For the sausage kind, cook sausage in a pan until done and add the blocks of cream cheese until melted and mixed well. Scoop this mixture into the jalapeno half and place on baking sheet. Cook on 300 for 1 hour.
For the bacon kind, scoop the cream cheese (just right out of the package) into the jalapeno half and top with a piece of bacon just long enough to cover the whole top (you can also wrap the bacon all the way around the jalepeno but this only works for regular bacon). Place on baking sheet and cook on 300 for 1 hour.
• 1 lb Walnuts - Finely Chopped (I use pecans)
• 1/2 C. Sugar
• 2 tsp Cinnamon
• 1.5 C. Butter (3 sticks), Melted
• 1 Package Frozen Phyllo Dough (16 oz) Thawed • 1 C. Sugar
• 1 C. Water
• 1 Tbsp Lemon Juice
• 1 C. Honey (Net weight 12 oz.)
• 1/2 tsp Vanilla
1. Preheat the oven to 300 degrees.
2. Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
3. Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter.
4. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
5. Spread 1 cup of the walnut mixture.
6. If your phyllo dough comes in full sheets, cut the remaining phyllo dough in half.
7. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. I use a pattern so I don't forget how many layers I've put down, but it's even easier if you have a friend help!
8. Spread 1 cup of the walnut mixture.
9. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
10. Layer the remaining half sheets on top -- butter each layer.
11. Brush the top with the remaining butter.
12. Trim the edges off.
13. Cut halfway through the layers using the diagram to the right. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked.
14. Bake 1 hour or until golden brown.
15. 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
16. Cook sauce over a medium heat, stirring occasionally for 15 minutes.
17. Remove from heat, add the honey and vanilla, and stir until well blended.
18. Remove the baklava from the oven and finish cutting through the layers.
19. Pour the sauce over the hot baklava.
20. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator)
2 c. crushed pretzels
3 TBSP. sugar
1/2 c. butter, melted
1 8-oz. pkg cream cheese, softened
1 c. sugar (I used powdered sugar....?)
1 12-oz container whipped topping
1 16-0z can crushed pineapple, drained
1 6-oz pkg raspberry gelatin
3 c. boiling water
1 10-oz pkg frozen raspberries
Preheat oven to 400 degrees F. Crush pretzels with rolling pin. mix with sugar and melted butter. Press into bottom of 9x13-inch baking dish. Bake 5 minutes. Cool.
Beat cream cheese and sugar until fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust.
Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator until very syrupy. Carefully pour over cream cheese layer. Refrigerate until set. Garnish with whipped cream.