The Bonnie Crocker Kitchen

Double Layer Pumpkin Cheesecake

2011-11-07T07:09:00.000-08:00

I found a recipe similar to this on Allrecipes.com. It tastes amazing with the added bonus of only taking a few minutes to prepare. I tweaked it to suit our tastes and have posted my revised version below:

Ingredients:

3 8 oz pkg cream cheese, softened
3/4 cup white sugar
3/4 t vanilla extract
3 eggs
2 (9") graham cracker crusts
3/4 c pumpkin
1 t pumpkin pie spice
whipped cream or cool whip for garnish

Directions:

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; repeat for second crust; set aside.

Add pumpkin and pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.

Makes 2 pies.

Rice Pudding

2011-09-05T13:28:00.000-07:00

I used to make rice pudding in the oven. It wasn't a custard base with eggs but more like the kind that is cooked on the stove. It took a long time - 3 hours at low temps. So when I found a variation of this that takes only 30 minutes on the stove, I had to try it. It turned out delicious!

2 1/2 cups whole milk

1/3 cup long or short grain white rice

1/8 teaspoon salt

1/4 cup granulated white sugar (might want to cut back to 3 T)

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

Rice Pudding: In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, vanilla extract, and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. Refrigerate until serving time, about 1 to 2 hours.

Makes 2 to 3 servings.

Note: Can double the recipe for 4 to 6 servings.

Mediterranean Chicken with Beans and Herbs

2011-06-27T09:26:00.000-07:00

This recipe was inspired by Dr. Oz's recipe but I changed it up a bit including the preparation. My version is a one-pan saute, verses his foil wrapped, oven baked chicken with beans done separately. Very delicious but even more so the next day. I just ate the remaining leftovers for my lunch!! Without the chicken, it would make a delicious vegetarian dish.

2 tbsp extra-virgin olive oil
6 boneless, skinless chicken thighs
salt/pepper or seasoned salt
1/2 onion, chopped
2 garlic cloves, minced

1 can diced tomatoes, drained
1/2 cup white wine
1 tsp wine vinegar or balsamic vinegar

1 small bunch fresh basil, chopped
1 small bunch fresh oregano, chopped
8 pitted kalamata olives, halved
1 can cannellini beans, drained

crumbled feta cheese

Directions
Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Brown chicken on each side and push to side of pan. Add onions and garlic; cook 2 minutes. Add tomatoes, wine and vinegar and bring to boil. Turn heat down, cover and simmer for 10 minutes.

Remove lid and add herbs, beans and olives. Simmer on med-high heat for approximately 5 minutes to reduce liquid.

Top with feta cheese and serve.

Seven Layer Bars

2011-03-06T08:28:00.000-08:00

These are Mark's favorite cookies. I keep the freezer stocked with them.

Technique is important. Don’t change the order!

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs (1 ½ sleeves crackers)
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 cups semisweet chocolate morsels
1 cup butterscotch chips
1 1/3 cups flaked coconut
1 cup chopped pecans

Directions

Heat oven to 350 degrees F (325 degrees for glass dish). Line 13x9-inch baking pan with parchment paper and spray with no-stick cooking spray.

Melt butter in large bowl. Combine graham cracker crumbs and butter. Press into bottom of prepared pan.

Sprinkle with chocolate chips, butterscotch chips and pecans.

Pour sweetened condensed milk evenly over crumb mixture.

Sprinkle with coconut.

Bake 25 minutes or until lightly browned. Cool completely in pan. Remove from pan and cut into bars or diamonds. Store covered at room temperature.

Pasta with Chicken, Broccoli, Pesto

2011-03-05T16:32:00.001-08:00

If you start with leftover chicken or rotisserie chicken, this is a very quick meal. 20 minutes including boiling the water! Spinach can be subbed for the broccoli.

12 ounces rotini pasta
¼ cup olive oil
½ pound fresh broccoli, chopped
1 tablespoon minced garlic
4 tablespoons pesto
1 can petite diced tomatoes
1-2 cups chopped cooked chicken (use rotisserie chicken!)
3/4 cup grated Parmesan cheese
½ cup toasted pine nuts

Steam broccoli until crisp tender.

Bring large pot with water to boil. Cook pasta until done. Drain.

Heat oil in skillet. Sauté garlic and pesto sauce in the olive oil for 2 minutes. Add the tomatoes, broccoli, and chicken.

In pasta pan, toss cooked pasta with vegetable – chicken mixture. Add grated Parmesan cheese and pine nuts and mix well. Serve immediately.

Reuben Dip

2011-02-01T08:46:00.001-08:00

This is a hearty dip that is perfect for Super Bowl Sunday. I usually serve with party rye but just as good with crackers.

Recipe came from Rita Heikenfeld, food writer for Cincinnati Enquirer

¾ lb corned beef from deli

1 cup sharp cheddar cheese, grated

1 cup swiss cheese, grated

½ c sauerkraut

¼ c mayonnaise

Party rye or crackers

Combine all ingredients. Bake at 325 for 20-25 minutes. Serve with party rye.

Buffalo Chicken Dip

2011-01-11T09:13:00.001-08:00

My kids love this stuff! I have to admit it is pretty darn good!

2 8 oz. bar cream cheese
2 10 oz. cans chicken
1/2 - 1 cup Frank's Hot Sauce
1 cup blue cheese dressing (can also use ranch)

Tortilla Chips
Celery Sticks

Mix first 4 ingredients together. Bake at 350 degrees for 20 minutes or until hot and bubbly. Serve with chips and celery dippers.

Variations:
Substitute ranch for blue cheese dressing.
Use only 1 bar cream cheese but add 1 cup shredded cheddar cheese before baking.
Serve with wheat thins.

Broccoli Cheese Soup with noodles

2011-01-11T09:04:00.001-08:00

Broccoli Cheese Soup with noodles

Originally from Kindervelt. The mini noodles give this soup a fun texture. I’ve tried it with cheddar and swiss cheese but it just isn’t as good!

½ cup chopped onions

2 T butter

2 boxes frozen chopped broccoli, thawed

6 cups chicken broth

8 oz mini pasta (i.e. stars or alphabets)

6 cups milk

½ t garlic powder

Black pepper to taste

1 lb American cheese slices, torn into pieces

Sauté onions in butter until cooked but not browned. Add broth and broccoli. Cover pan and cook on medium high for 5 minutes. Add pasta and cook 5 more minutes or until broccoli and pasta are cooked through. Add milk, garlic powder and pepper. Cook uncovered over medium heat, stirring occasionally, until hot but do not boil (or the milk will curdled). Slowly add cheese, stirring constantly until melted and smooth.

Beef Stew (Burt Reynolds recipe)

2010-01-08T10:44:00.001-08:00

This is the best beef stew I've ever made. I recently froze a batch and didn't care for the texture when I thawed and reheated.

Burt Reynolds' Beef Stew

3 slices bacon, cut into small pieces
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless beef round, cut into 1-inch cubes
1 large onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (8 ounce) can beef broth
1 cup dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 potatoes, cut into bite-size pieces
6 to 8 fresh mushrooms, sliced

Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling.

Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer 1 1/2 hours.

Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.

Serves 4.

Lemon Bars

2009-12-17T08:56:00.001-08:00

Lemon Square Bars

Rated:

Submitted By: RCOMP

Photo By: Allrecipes

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Ready In: 1 Hour 10 Minutes

Servings: 24

"A traditional lemon bar. These can be dressed up by adding a layer of meringue too!"

Ingredients:

2 cups sifted all-purpose flour

1 cup confectioners' sugar

1 cup butter, melted

4 eggs

2 cups white sugar

1 teaspoon baking powder

1/4 cup all-purpose flour

5/8 cup lemon juice
1 t lemon zest

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.	In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3.	Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4.	Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Rolo Turtles

2009-12-17T08:50:00.001-08:00

Nutrition Facts
Serving Size 1 (1g) Recipe makes 50 servings The following items or measurements are not included below: 50 small pretzel twists rollo candies
Calories 9
Calories from Fat 9		(93%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 5mg		0%
Total Carbohydrate 0.2g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 0.1g		0%
Vitamin A 0mcg		0%
Vitamin B6 0.0mg		0%
Vitamin B12 0.0mcg		0%
Vitamin C 0mg		0%
Vitamin E 0mcg		0%
Calcium 0mg		0%
Iron 0mg		0%
detailed view... how is this calculated?

Those Pretzel Things ( Pecan Rollo Bites)

My niece made these for our 4th of July party and they were gone before dessert was even served! Everyone loved them and kept going back for one more of "those pretzel things"! So easy to make- a definite for my Christmas cookie baskets.

by Kat Rahal

15 min | 10 min prep

SERVES 50

50 small pretzel twists
50 pieces rollo candies
50 pieces whole pecans or walnuts

Place pretzel pieces on a baking sheet.
Top with one Rollo candy.
Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.
Remove from oven and place a pecan piece on top.
Let cool and harden.

Pork & Sauerkraut (crockpot)

2009-03-04T15:15:00.001-08:00

olive oil
honey mustard
3 lb pork loin
1 onion sliced
1 apple sliced
1 bag sauerkraut

Heat olive oil in skillet. Spread honey mustard on pork and brown in hot skillet.

Place onion and apple in bottom of crockpot. Top with pork. Top with kraut.

Cook on low for 6-8 hours until pork is falling apart.

Serve with mashed taters and applesauce.

Chicken & Dumplings (crockpot)

2009-03-04T15:06:00.001-08:00

This is a super quick recipe to throw together and it tastes delicious.

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
8 boneless, skinless chicken thighs (don't use breasts, they will get overcooked before the veggies are done)
salt & pepper to taste
2 cans low sodium chicken broth
2 cans healthy request cream of chicken soup

1 can buttermilk biscuits (Or Bisquick dumpling dough, directions on box)

In 5-6 quart crockpot, place vegetables and season with salt and pepper. Top with chicken thighs and season with salt and pepper. Go easy on the salt as there is still salt in the low sodium soups.

Whisk together the soups and pour on top of chicken.

Turn crockpot to high for 4 hours or low for 6 hours or until vegetables are tender.

When vegetables and chicken are cooked, turn crockpot to high. Cut biscuits into fourths and drop into broth. Replace lid and cook for 20-30 minutes until dumplings are cooked through.

This makes a lot. If you want a smaller batch, simply cut all ingredients in half and use a smaller crockpot.

Caramel Cinnamon Rolls

2009-01-22T06:59:00.000-08:00

I have been making these "Sticky Buns" (that's what we call them in the DE-NJ-PA region) for about 20 years. I lived in England 18 years ago and even made them for my British friends at our Mom & Me days. Everyone always loves them. This is a two-day recipe or more accurately, an overnight recipe, but the beauty is the work is done the night before and in the morning, you don't have to do anything except pop them in and out of the oven. I did try them once without refrigerating them overnight and they didn't turn out very well. I'm not sure why but the topping must undergo some magical experience while it's in the refrigerator.

I originally found this recipe in a little Pillsbury cookbook but have since changed it up a bit. The nuts and raisins are both optional, depending on your family's tastes. I use my bread machine for the dough but if you don't have one, you can make the dough by hand. I have just recently discovered that these bake better in my Pampered Chef baking pan than in my metal baking pan.

Dough Ingredients:

1 1/4 cup milk

3 T vegetable oil

1 egg

3-1/2 cups bread flour (all-purpose flour works fine, too)

1 package active dry yeast (can use quick rise, if desired)

3 T white sugar

1 teaspoon salt

Topping Ingredients:

1/2 cup packed brown sugar

1/4 cup butter, softened

1 tablespoon light corn syrup

½ - 1 cup pecan halves, coarsely chopped

Filling Ingredients:

2 tablespoons butter, softened

1/4 cup white sugar

2-1/4 t ground cinnamon

½ cup raisins

Place wet ingredients in bottom of bread maker. Top with flour and other dry ingredients. Turn machine to dough cycle.

Meanwhile, mix together all topping ingredients except pecans with a fork. Spread mixture in 13x9 baking pan. Sprinkle nuts on top.

When dough is finished, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle that is approximately 12” x 9”. Spread with 2 T butter. Mix together sugar and cinnamon and sprinkle over butter. Sprinkle raisins on top. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls (Tip: use serrated knife or dental floss for easy cutting). Place the rolls slightly apart over topping in pan. Cover tightly with aluminum foil or plastic wrap and refrigerate overnight or at least 12 hours. (I have refrigerated for two days and they turn out fine.)

Remove pan from refrigerator and let stand in a warm place until doubled in size, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees.

Bake uncovered in preheated oven until lightly browned, 30 to 35 minutes. Immediately invert pan onto cookie sheet or large platter. Leave pan on top for a minute or two so caramel drips onto rolls. Remove pan and serve warm.

Peppermint Bark

2008-12-23T07:25:00.000-08:00

This is so easy and looks great on a big Christmas cookie tray.

(1) one box candy canes, unwrapped and crushed coarsely
(2) two 12 oz bags Nestle White Chocolate Chips
1/2 cup Nestle Semi Sweet chocolate chips

Line baking sheet with wax paper. Spread crushed candy canes on paper.

Melt white chocolate chips until smooth and pour over candy canes, spreading evenly. Cool completely in refrigerator.

Melt chocolate chips and drizzle over white chocolate. Refrigerate until hard. Break bark into small pieces.

Chili

2008-11-03T07:20:00.000-08:00

I've been craving chili lately so I made a pot yesterday. I got this recipe from my high school boyfriend's mother. She was the sweetest lady. She told me when she first got married (50-60 something years ago), she didn't know how to cook. So every day, she would go to her friend's upstairs apartment and say, "What are you making for dinner tonight?" The friend would tell her what she was making and Mrs. Homza would write it down and make it for her husband, too. This chili recipe is one of her recipes with a few modifications I've fiddled with since I started making it almost 30 years ago! Upon reading the recipe, you might think it looks boring but everyone who has ever tried it claims it's the best chili ever. (see funny note below)

I serve it with shredded cheese and crushed tortillas on top (or oyster crackers). I also like to make this delicious cornbread with it. I like honey butter for the cornbread (equal parts butter and honey blended together.) This chili has a bit of a bite to it but is not crazy spicy.

1 1/2 lb ground beef
1 large sweet onion, chopped coarsely
1 green pepper, chopped coarsely

2 cans condensed tomato soup
1/2 can water (may need to add more as it simmers)
1 can chopped tomatoes, with liquid
1 can kidney or pinto beans, drained and rinsed (I don't like a lot of beans; feel free to use two cans if you do)
1/4 cup chili powder (yes I do mean 1/4 CUP)
1 t cumin
1 t black pepper
salt to taste (be sure to check whether it needs salt before adding. the condensed soup and beans add a lot of salt to the recipe)

Brown ground beef with onions and peppers. Drain off fat. You may rinse at this point to remove excess fat, if desired (I don't bother.) Stir in remaining ingredients and simmer for 1-2 hours. Taste and add additional spices if necessary. If chili gets too thick, stir in water.

I have tried this recipe in the crockpot and don't care for the results. It thickens up on the stovetop but it gets more liquidy in the crockpot due to the nature of crockpot cooking.

Funny Note: I started making this chili when I was in high school and my family loved it and requested it often. After I got married, I had my brother and his new girlfriend over for drinks and munchies. I made a quick dip that included a bar of cream cheese, a can of chili and shredded pepper jack cheese (bake at 325 for 20 minutes, serve with tortillas). My brother's new girlfriend saw the empty chili can in the trashcan and said, "Ken, THIS is your sister's famous chili that everyone talks about?" LOL.

Apple Cake with Vanilla Caramel Sauce

2008-10-20T10:08:00.000-07:00

2 cups chopped, peeled apples
1/2 cup chopped nuts
1 cup flour
1 cup sugar
1 t cinnamon
1 t baking powder
1/2 t salt

1 egg
1/4 oil
1 t vanilla

Preheat oven to 350 degrees. Grease and flour square pan or single layer round cake pan.

Sift dry ingredients over apples and nuts in large bowl. Stir until well coated.

Whisk together egg, oil and vanilla. Gently stir into apple mixture until well mixed. Mixture is very thick - doesn't resemble "typical" cake batter.

Bake at 350 for 35-40 minutes. Cool slightly and serve with vanilla caramel sauce.

Vanilla Caramel Sauce
1/4 cup butter
1/2 cup brown sugar
1 t cinnamon
1/2 cup cream
1 t vanilla

Melt butter. Whisk in brown sugar and cinnamon; stir until sugar is melted. Whisk in cream and stir until bubbly. Remove from heat. Stir in vanilla.

Easy Sloppy Joes

2008-09-28T07:30:00.000-07:00

This is a favorite at our house and is so easy to make!

1 lb ground beef
1/2 cup chopped onions (or 2T dehydrated onions)
1 cup barbecue sauce (I use Montgomery Inn brand)
1 T mustard

hamburger buns

Brown ground beef and onions together until cooked. Drain off grease.

Add sauce and mustard and simmer for 30 minutes. Add salt and pepper to taste.

Serve on buns.

Best Ever Macaroni & Cheese

2008-09-28T07:23:00.000-07:00

This stuff is incredible. You can feel your arteries harden and your thighs widening with every bite. But so worth it!!

Rich Macaroni and Cheese

1 lb penne

6 T butter

6 T flour

4 c milk

1 cup mozzarella

1 c parmesan

3 c cheddar (reserve 1 cup for topping)

½ c Monterey jack

1 c Velveeta

(note: may substitute other kinds of cheese but do use at least half cheddar. I have also used gruyere, havarti, swiss, etc.)

2 t Worcestershire

2 t mustard

2 t hot sauce

Grease 4 quart casserole. Cook penne. Melt butter; whisk in flour. Add milk and cook, stirring until thickened. Sir in cheeses; add Worcestershire sauce, hot sauce, and mustard. Mix pasta with sauce. Top with remaining cheddar. Bake at 350 for 45 minutes.

I usually make this in two pans and stick one in the freezer (before baking)

Strawberry Cream Pie

2008-06-10T13:05:00.000-07:00

This recipe came from last month's Domino magazin although I made some modifications. I brought it to book club last week and it was a hit. Very flavorful but light. I'll be making it again soon!

Strawberry Cream Pie

2 lb strawberries, reserve 3 for garnish, hull the rest
3 T lemon juice
1 ¼ cup milk
6 T Cornstarch
¾ c. sugar

Graham cracker pie shell (the bigger one)

2 cups whipping cream
2 T confectioner sugar

Puree the strawberries (not the reserved ones!) in a blender or food processor with the lemon juice. Combine cold milk, cornstarch and sugar in saucepan. Whisk until well blended and sugar is dissolved. Stir in pureed strawberries. Cook over med-high heat for 6-7 minutes until bubbly and thick. Pour into pie shell and let cool completely on counter. Cover and refrigerate overnight.

Before serving, whip cream with sugar until stiff. Spread over pie and garnish with remaining strawberries (you can slice them or chop them, whatever you feel like.) Be sure to keep refrigerated until serving. It gets soft quickly.

Granola

2008-05-25T08:18:00.000-07:00

This is one of my favorite breakfasts - Berries with yogurt and granola. And when the granola is homemade granola, it's THE BEST! My friend gave me the recipe but I think it originally came from Better Homes and Gardens. The ingredients can be modified to suit your tastes.

Homemade Granola

(Better Homes & Gardens 5/92)

2 ½ cups rolled oats

1 cup coconut

1/3 cup sunflower seeds

¼ cup sesame seeds

1/2 cup sliced almonds

¼ cup butter/margarine

¼ cup packed brown sugar

¼ cup honey

1 1/2 tsp. vanilla

1 t. cinnamon

½ cup toasted wheat germ

1 cup raisins (or dried cranberries)

Preheat oven to 300.

Add oatmeal, coconut, seeds, nuts to greased roasting pan (I do not grease the pan.)

Bake 20 minutes, stirring several times.

In small sauce pan combine butter, brown sugar, cinnamon & honey until melted.

Add vanilla.

Increase oven temperature to 350

Add wheat germ to oatmeal mixture.

Pour sugar mixture over oatmeal mixture and stir until mixed.

Bake 5 minutes more.

Add raisins, mix and press into pan with spatula.

Bake 5 – 10 minutes.

Remove to wire rack and cool completely. (I pour onto a baking sheet lined with wax paper to cool.)

Nutritional Information for ½ cup serving:

233 calories

11 grams fat

0 mg cholesterol

5 grams protein

32 grams carbohydrate

1 g. fiber

55 mg sodium

RDA 12% iron
20% thiamin

Spinach Citrus Salad

2008-04-07T07:00:00.000-07:00

This pretty salad comes from Sandra Lee's Almost Homemade cookbook and food show website.

For Dressing:
1/4 cup reserved citrus juice
1 tablespoon Champagne vinegar
2 tablespoons orange olive oil (recommended: O Olive Oil)
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh chives
Salt and pepper

9 ounces baby spinach
1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved
4 ounces goat cheese

In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.

Soft Ginger Cookies

2008-04-07T06:56:00.000-07:00

This is not my recipe but one I found at Allrecipes.com. The picture is also from the website. This might be my favorite cookie. It is soft and chewy and spicy.

Big Soft Ginger Cookies

Submitted by: AMY1028
Rated: 5 out of 5 by 1343 members

Prep Time: 15 Minutes
Cook Time: 10 Minutes

Ready In: 50 Minutes
Yields: 24 servings

"These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."

INGREDIENTS:

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.	In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.	Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 142

Total Fat: 6g
Cholesterol: 9mg
Sodium: 147mg
Total Carbs: 20.9g
Dietary Fiber: 0.4g
Protein: 1.6g

Brunswick Stew

2008-04-07T06:43:00.000-07:00

This is from one of those compilation cookbooks with multiple contributors. Specifically, the name of the book is Grand Recipes: a collection of recipes from Friends of the Grand Opera House, published in 1983 to benefit the Grand Opera House in Wilmington, Delaware. It is my most used compilation cookbook - many great recipes in it. I am typing the recipe from memory so it might not read exactly how it is in the cookbook.

Brunswick Stew is a southern dish that has many variations. I believe it originally was made with squirrel but I was fresh out of squirrel this weekend so I used chicken. This stew is very thick and incredibly flavorful. I tried to take a picture but honestly, it's not the most attractive dish in the world.

4 chicken thighs, bone-in
2 stalks celery
1/2 onion, coarsely chopped
salt/pepper

2 large potatoes, peeled and quartered
1 can diced tomatoes, with juice
1 can butter beans, drained and rinsed
1 can corn, drained
1-2 T sugar

Cook chicken, celery and onion until chicken is done. Strain broth and return to pan. Let chicken cool and dice or shred. Meanwhile, cook potatoes in broth until well done. Remove from pan and mash coarsely. Return to pan with shredded chicken, tomatoes, beans, corn and sugar. Cook for several hours. Stew will be very thick. Season with salt and pepper as necessary and sprinkle with fresh chopped parsley before serving.

Pork Chops with Mushroom Wine Sauce

2008-03-09T19:59:00.000-07:00

4 Pork Chops (boneless or bone-in)
4 T dijon or grainy mustard
flour
salt and pepper
1-2 T. olive oil
apple juice or chicken broth

2 T butter
2 T flour
salt / pepper
8 oz mushrooms, sliced
1 cup white wine or chicken broth

Season flour with salt and pepper. Spread pork chops on both sides with mustard and dredge in flour. Brown on each side in hot olive oil. Lower heat and pour in enough juice or broth to coat bottom of pan. Cover and cook for 15-25 minutes (depending on thickness) or until pork chops are cooked through. Remove pork chops to plate and keep warm. Strain off any remaining liquid but reserve it.

Melt butter in pan. Saute mushrooms for 5-10 minutes until cooked through. Stir in flour and cook for 1-2 minutes to brown the flour. Slowly whisk in the wine or broth (I prefer a combo of both) and any remaining liquid from the pork chops, stirring until bubbly and thick.

Top pork chops with mushroom sauce.

Blueberry Bread Pudding

2008-03-09T19:52:00.000-07:00

Different fruits can be substituted for the blueberries (peaches, apples, ) or you can omit the fruit and use cinnamon raisin bread.

2 1/2 cups cubed bread
1 cup blueberries

1 cup heavy cream
1 cup milk
2 eggs
1 1/2 t vanilla
1/2 cup brown sugar
1/2 teaspoon apple pie spice or cinnamon

Melt butter in 9" baking dish. Place bread and berries in dish.

Whisk together cream, milk, eggs and vanilla. Whisk in brown sugar and spices until brown sugar is completely dissolved.

Pour custard mixture over bread. Let sit for 30 minutes so the custard can be absorbed in tothe bread. Bake at 350 for 35-40 minutes. Can be topped with whipped cream, creme anglaise, or a little caramel sauce, if desired.

Potato Tart

2008-03-09T19:08:00.000-07:00

A friend of mine used to run an au pair business and many of her au pairs came from France. One of the au pair's sisters came to visit for a few weeks and I hosted her. She was an outstanding cook but my favorite thing she made was a simple potato tart. I don't know if it had a name but it was simply potatoes, onions and butter and I could have eaten it every day. Here is my adaptation and a before and after photo. YUM!! (And sooooo not low-fat.)

5 potatoes, sliced very thin
one onion, sliced very thin
1/2 cup butter, melted
shredded swiss or gruyere cheese
salt/pepper

Brush baking dish with butter. Start with a layer of potatoes and sprinkle with salt and pepper. Top with onions and cheese and drizzle butter over top. Repeat until pan is full. Cover tightly with foil and bake for 30 minutes. Remove foil and bake for another 25-30 minutes, or until potatoes are cooked through yet crusty.

Garlic is terrific in this dish, too. I didn't have any but I used garlic salt.

Super Smoothie

2008-03-05T13:00:00.000-08:00

I can't say enough about this great smoothie. The taste is outstanding and it is so good for you! You can change the flavor by changing the choice of fruit and flavor of yogurt. You can also vary the juice flavor. I think it is plenty sweet enough but you can add a little honey or splenda if you like it sweeter. Protein powder may also be added if needed.

1 frozen banana
1 cup frozen berries or other fruit
1 cup yogurt, any flavor
1 cup OJ
1 cup milk

Blend all ingredients until smooth.

Makes two servings

I calculated the nutritional information based on one serving if made with skim milk and fat free yogurt:
175 calories
.375 g fat
3.4 g fiber
2.8 WW points

It also has approx. 25% of the daily calcium requirement from the milk and yogurt.

Pesce Piccata

2008-03-04T18:37:00.000-08:00

While visiting with my parents, we stopped at a fish market and picked up some Rock Shrimp for an appetizer (simply broiled 'em and dipped in butter) and some Grouper. My dad likes everything fried but I don't so I threw together a dish that I thought we would both like (and my mom, too, of course.) It turned out very good, if I do say so myself! My dad even went back for seconds.

1 lb grouper, sliced into 1/2" pieces
flour mixed with seasoning (we used Paula Deen's Silly Salt and some black pepper)
olive oil and butter to cover bottom of frying pan

juice of 1/2 lemon
about 1 cup white wine
capers

fresh grated parmesan or peccorino romano
hot pasta (angel hair would have been perfect but we only had penne)

Heat oil and butter in pan. Dip grouper pieces into seasoned flour and quickly sear on both sides in hot oil/butter mixture. Lower heat and cook for a few more minutes. It doesn't take long! Add lemon juice, white wine and capers to pan and turn heat back up. Reduce sauce by about half.

Serve immediately over hot pasta and sprinkle with fresh parmesan. Fresh parsley would have been a nice finish but my mom and I both forgot she had some growing in a pot on her patio until after we were done eating! Mushrooms would be a nice addition to this dish but we didn't have any.

Potato Soup

2008-02-17T13:11:00.000-08:00

This soup should really be called Cheesey Potato Vegetable Soup because there is a whole lot more than potatoes going on here! This is one of my vegetarian daughter's favorite soups.

Potato Soup

1-2 T oil
1 onion, chopped
3 stalks celery, chopped
1 cup chopped carrots
5-6 potatoes, peeled and chopped
1 cup shredded cabbage (i.e. cole slaw mix)
2-3 cans chicken broth
salt and pepper
1-2 cups milk
4 oz Velveeta or American cheese, cubed or torn into small pieces

Saute onions and celery in oil until softened. Add carrots, potatoes and cabbage and pour in chicken broth until veggies are just covered. Season with salt and pepper. Go light on the salt as the cheese you add later will add additional salt.

Cook for 20-30 minutes or until potatoes are soft. Remove about one cup of potatoes and mash with a potato masher. Return to soup. Add milk and cheese. Stir until cheese melts but do not let mixture boil. Taste and add more salt or pepper, if desired.

I'm serving it tonight with toasted honey oat baguette slices.

Italian Pineapple Cream Cake

2008-02-17T11:05:00.000-08:00

One of my coworkers has a birthday this week so I decided to bake him a cake rather than a traditional bakery purchase. I am making one of my favorite cake recipes. It's quick because it starts with a cake mix but the topping makes it very special. I tend to overindulge when I make this one - although the picture may not appear that appetizing, I assure you.... this cake is delicious!!

Italian Pineapple Cream Cake

One white cake mix, prepared as directed on box

2/3 can sweetened condensed milk
1/4 cup butter, melted

8 oz cream cheese, softened
2 cups milk
one small package instant vanilla pudding (original recipe called for pineapple cream pudding but I've never found that in the grocery store)
16 oz can crushed pineapple, well drained

Bake cake in greased/floured 13 x 9 pan as directed on box. Remove from pan, set on cooling rack and poke holes with wooden spoon handle.

Mix together sweetened condensed milk and melted butter and pour over warm cake. Let set until cool.

Meanwhile, mix together cream cheese, milk and pudding mix. Stir in pineapple. Top cake with mixture.

Refrigerate before serving.

French Dip Sandwiches (a two-fer recipe)

2008-02-12T11:03:00.000-08:00

This beef usually ends up being two meals for us.

French Dip Sandwiches (crockpot)

1 chuck roast or round roast
1-2 cans Campbell's french onion soup
1-2 cans beef broth, low sodium
black pepper

1-2 skinny baguettes (I like the "you bake" kind from Kroger)
swiss or provolone cheese slices

Place beef, soups and pepper in crockpot and cook on low for 8 hours. Remove beef from broth and slice or shred. (Note, I don't add salt when using canned soups. For this recipe, I wait until after it's cooked and then if it needs salt, I add it then.) Add beef back to broth.

Meanwhile, slice baguette(s) lengthwise and cut into sandwich size pieces. Top each piece with cheese. And bake for a few minutes at 400 until cheese is melted. Remove from oven and top with beef. Serve with a bowl of au jus from the crockpot for dipping.

Beef and Noodles

Remaining beef and au jus
a bag of frozen Rheames noodles

Reheat beef in broth. Cook noodles. Top noodles with beef and enjoy.

Or you can turn it into a beefy noodle soup by adding another can of broth and some cooked veggies.

Beef Barley Vegetable Soup (crockpot)

2008-02-10T07:10:00.000-08:00

This soup is one of our family favorites. It tastes great and it's so easy. It only takes me five minutes to put it together before I leave for work in the morning. I usually throw the ingredients for a loaf of bread in the bread machine at the same time and set the timer so when I get home from work, I walk into a house that smells of fresh baked bread and soup.

Beef Barley Vegetable Soup

1/2 lb beef cubes, trimmed of fat and cut in 1/2" pieces
1 bag frozen mixed vegetables
1 cup chopped cabbage (I use the bagged coleslaw)
1 can chopped tomatoes, don't drain
2 15 oz can beef broth
1 can V-8 juice
1/4 cup barley
2 bay leaves
black pepper

Mix together all ingredients in crockpot. Cook on low for 8 hours.