Wednesday, January 30, 2013

Buffalo Chicken Stromboli

Ingredients:
  • 2 cups cooked chicken, cubed or shredded 
  • ¼ cup crumbled blue or feta cheese 
  • 4 Tablespoons Buffalo Chicken Wing sauce 
  • 2 cups mozzarella cheese 
  • 1 refrigerated pizza crust 

Directions:
1. Heat the oven to 400 degrees.
2. Stir the chicken, blue or feta cheese and sauce in a medium bowl.
3. Unfold the pizza dough on a lightly floured surface. Roll into a 10x14-inch rectangle.
4. With the short side facing you, spoon the chicken mixture down the center of the dough. Sprinkle with mozzarella cheese.
5. Fold 2 opposite sides of the dough to the center over the filling and press to seal. Place the dough, seam-side down, onto a baking sheet. Tuck the ends under to seal.
6. Bake for 30 minutes or until the crust is golden brown.
7. Cut in quarters to serve.

Monday, January 28, 2013

Barbeque Nachos


Ingredients:

  • 1 bag tortilla chips 
  • 1 teaspoon onion powder 
  • 6 ounces chopped pork, beef or chicken 
  • 1/2 cup barbeque sauce 
  • 1/2 cup nacho cheese, melted 
  • 1 (4-ounce) can sliced jalapenos, drained 

Directions:
1. Mound tortilla chips in a pile on a platter.
2. Sprinkle with onion powder.
3. Spread chopped pork, beef or chicken on top of chips. Pour the barbeque sauce onto meat.
4. Top with the melted nacho cheese.
5. Top with jalapenos.


Friday, January 25, 2013

Oatmeal Cream Pies

Ingredients:
  • 1 cup unsalted butter, room temperature 
  • 3/4 cup dark brown sugar 
  • 1/2 cup sugar 
  • 2 eggs 
  • 1 tsp. vanilla 
  • 1 tbsp. honey 
  • 1 3/4 cup all-purpose flour 
  • 1 tsp. baking soda 
  • 1/8 tsp. cinnamon 
  • 1/2 tsp. salt 
  • 1 1/2 cups quick cooking oats 
Directions:
1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside.
2. In the bowl of a stand mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.
3. In a separate medium sized bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and mix just until incorporated.
4. Stir in oats until evenly distributed. Transfer dough to a large mixing bowl (this is so you can use stand mixer bowl for the frosting) and chill in refrigerator for 15 minutes.
5. Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even a bit smaller for smaller cookies).
6. Bake for 8 to 10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely.
7. Once cool, on the underside of one cookie spread the marshmallow frosting and top with another cookie. Store cookies in an airtight container.


Marshmallow Frosting

Ingredients:
  • 2 egg whites 
  • 1/2 cup sugar 
  • 1/4 tsp. cream of tartar 
  • 1/2 tsp. vanilla 
Directions:
1. In a double boiler, add egg whites, sugar and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become very frothy and sugar is dissolved (approx. 160 degrees).
2. Carefully add egg mixture to the bowl of a stand mixer fitted with the whisk attachment.
3. Whisk on high speed for several minutes until egg mixture will hold stiff peaks and is light in texture.
4. Carefully fold in vanilla until incorporated. Add frosting to cookie and then top with another cookie. Enjoy!

Wednesday, January 23, 2013

Buttermilk Cornbread


Ingredients:
  • 1 ½ cups buttermilk
  • 3 large eggs
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • ½ cup fresh corn kernels
  • 1-½ cups fine yellow cornmeal
  • 1-cup all-purpose flour 
  • 1/2 cup butter, melted 

Directions:
1. Preheat oven to 350°.
2. Whisk together buttermilk, eggs, sugar, and baking soda in a large bowl; stir in corn.
3. Stir together cornmeal and flour; gradually whisk flour mixture into buttermilk mixture. Whisk in melted butter.
4. Pour batter into a buttered 10-inch cast-iron skillet.
5. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
6. Remove from pan, and cool completely on a wire rack (about 1 hour).

Monday, January 21, 2013

Shrimp and Sausage Gumbo

Ingredients:
  • 1/2 cup all-purpose flour 
  • 1 pound Andouille sausage, sliced 
  • 1 (14.5-oz.) can diced tomatoes 
  • 1 large onion, chopped 
  • 1 large green bell pepper, chopped 
  • 2 celery ribs, chopped 
  • 4 garlic cloves, chopped 
  • 3 bay leaves 
  • 2 teaspoons Creole seasoning 
  • 1/2 teaspoon dried thyme 
  • 4 cups chicken broth 
  • 3 pounds unpeeled, large raw shrimp, peeled and deveined 
  • 1 bunch green onions, sliced 
  • 1/4 cup chopped fresh flat-leaf parsley 
  • Garnish: sliced green onions 

Directions:
1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6 quart slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker.
4. Cover and cook on high 5 to 6 hours.
5. Stir in shrimp, green onions, and parsley. 

6. Cover and cook on high 30 minutes, stirring once. Discard bay leaves before serving.

Friday, January 18, 2013

Hot Chocolate Fudge Cakes


Ingredients:
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute or egg whitesClick to see savings
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate, finely choppedClick to see savings
2 tablespoons powdered sugar


Directions:
1. Sift together flour, cocoa, espresso powder, baking powder, and salt. Set aside.
2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended.
3. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 8 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. 
4. Cover and refrigerate 4 hours or up to 2 days.
5. Preheat oven to 350 degrees.
6. Let ramekins stand at room temperature 10 minutes.
7. Uncover and bake for 20 minutes or until cakes are puffy and slightly crusty on top. 
8. Sprinkle evenly with powdered sugar; serve immediately.

Thursday, January 17, 2013

Pecan Pie Muffins


Ingredients:

  • 1 cup firmly packed light brown sugar 
  • 1 cup chopped pecans 
  • 1/2 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/2 cup butter, melted 
  • 2 large eggs, lightly beaten 
  • 1 teaspoon vanilla extract 

Directions:
1. Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened.
2. Spoon batter evenly into lightly greased 24 miniature muffin pans, filling three-fourths full.
3. Bake at 425° for 8 to 10 minutes.

Wednesday, January 16, 2013

Vegetable Lasagna

Ingredients: 
1 teaspoon olive oil 
3/4 cup sliced mushrooms 
3/4 cup chopped zucchini 
1/2 cup sliced carrot 
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion 
1 (26-ounce) jar tomato basil pasta sauce 
2 tablespoons commercial pesto 
1 (15-ounce) carton part-skim ricotta cheese 
Cooking spray 
6 hot cooked lasagna noodles, cut in half 
3/4 cup shredded part-skim mozzarella cheese

Directions:
1.  Preheat oven to 375 degrees.
2.  Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
3.  Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture.
4.  Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
5.  Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.


For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions

Sunday, January 13, 2013

Cornflake Crusted Chicken

Ever wish you could take some of the calories out of one of our southern favorites, fried chicken? While this might not be exactly what the Colonel had in mind, it's still moist and full of flavor!


Cornflake Crusted Chicken

Ingredients:

  • Cooking spray
  • 2 to 3 shakes hot sauce, such as Tabasco, optional
  • 1 cup buttermilk, well shaken
  • 4 cups cornflake crumbs
  • 8 assorted chicken pieces, skin on
  • Salt and pepper

Directions:
1. Preheat the oven to 350 degrees.
2. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
3. Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish.
4. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
5. Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife.
6. Remove the pieces from the pan and serve while the chicken is warm.

Thursday, January 10, 2013

Hello Dolly Bars

Ingredients:
2 cups graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
1 cup chopped pecans
1 cup semisweet chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk

Directions:
Preheat oven to 350 degrees. Combine first 3 ingredients in a medium boil. Press mixture onto bottom of a lightly greased 13 x 9 inch pan. Bake 8 minutes.
Sprinkle pecans, chocolate morsels, and coconut over hot crust. Pour condensed milk over top (do not stir).
Bake at 350 degrees for 20 to 25 minutes or until lightly browned and edges are bubbly. Let cool on a wire rack for one hour. Cut into bars.

Chocolate Sour Cream Pound Cake

Ingredients:
2 sticks butter, softened
8 ounces sour cream
3 cups sugar
6 eggs
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup cocoa

Directions:
Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan.
Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. 4.
Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Slow Cooker Barbeque Ribs

Ingredients:
4 pounds pork baby back ribs
Salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
1 dash hot sauce

Directions:
Preheat oven to 400 degrees.
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, and hot sauce. Season with alt and pepper to taste.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on low 6 to 8 hours, or until ribs are tender.

Pecan Crusted Tilapia

Ingredients:
1/2 cup dry breadcrumbs
1/4 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons flour
4 tilapia fillets
2 tablespoon oil, divided
Lemon wedge

Directions:
Combine breadcrumbs, pecans, salt, garlic powder, and pepper in a shallow dish.
Combine buttermilk and hot sauce in a medium bowl.
Place flour in a third dish.
Dredge 1 fillet in flour; dip into buttermilk mixture, then into breadcrumb mixture. Repeat with remaining fillets.
Heat 1 tablespoon oil in a large skillet (non-stick works best) over medium-high heat.
Cook 2 fillets for 3 minutes on each side or until fish flakes easily.
Add remaining oil and cook additional 2 fillets.
Serve with lemon for squeezing.

Sweet Potato Tart with Pecan Crust and Toasted Marshmallows

Ingredients for Crust:
1 cup chopped pecans
1 cups graham cracker crumbs
¼ cup firmly packed light brown sugar
½ teaspoon ground cinnamon
5 tablespoons butter, melted

Ingredients for Filling:
1 cup cooked mashed sweet potatoes (about one large potato)
2 large eggs, lightly beaten
¼ cup firmly packed light brown sugar
3 tablespoons butter, melted
3 tablespoons heavy whipping cream
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves 

Ingredients for Topping:
1 cup miniature marshmallows

Directions:

Preheat oven to 350 degrees.
In the work bowl of the food processor, combine pecans, graham cracker crumbs, brown sugar and cinnamon for crust. Pulse until mixture is crumbly. Add melted butter, pulsing just until mixture is moistened. Press crust mixture evenly into a 9-inch tart pan or pie plate. Place on a baking sheet.
Bake for 10 minutes. Let cool.
In a large bowl, combine sweet potatoes, eggs, brown sugar, melted butter, cream, honey, cinnamon, nutmeg, and cloves for filling. Beat at medium speed with an electric mixer until combined. Pour filing over cooled crust.
Bake until filling sets, approximately 35 minutes. Remove from oven and let cool on a wire rack for 15 minutes.
Increase heat in oven to broil. Arrange marshmallows on top of tart. Broil until lightly toasted, 1 to 2 minutes. Be careful not to burn marshmallows.

Corny Cornbread Muffins

Ingredients:
1 cup cornmeal
1 egg
1 teaspoon bakiang powder
1 (8 ounce) sour cream
½ cup cooking oil
1 small can of whole kernel corn, undrained

Directions:
Preheat oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine all ingredients and mix well.
Pour batter into muffin pan, filling about half full.
Bake for 15 -20 minutes, until golden brown.

Peanut Butter Banana Pudding Trifle

Ingredients:
3 cups milk
1 teaspoon vanilla extract
2 (3.4 ounce) boxes vanilla instant pudding mix
1 (8 ounce) carton sour cream
5 medium-size ripe bananas
1 (1 pound) package peanut butter sandwich cookies (suggested: Nutter Butter)
2 cups whipped topping
Garnish with extra peanut butter sandwich cookies

Directions:

Place milk and vanilla in a large bowl; add pudding mixes. Beat with an electric mixer at medium speed for two minutes or until thickened; let stand 5 minutes. Stir in sour cream.
Cut bananas into ¼ inch slices. Break cookies into halves.
Spoon half of pudding mixture into trifle bowl. Top with half of bananas and then half of cookies. Spoon remaining pudding mixture and top with remaining bananas and cookies. Add whipped topping.
Garnish with extra cookies. Cover and chill for at least two hours.

Nana’s Pecan Pie

Ingredients:
3 eggs, beaten
3/4 cup white corn syrup
3/4 cup sugar
1/3 of a stick of butter, cut into small pieces
1 teaspoon vanilla
1 cup chopped pecans
1 pie shell, unbaked

Directions:
Preheat oven to 350 degrees.
Beat eggs and syrup together; adding sugar, butter, vanilla and pecans. Stir well.
Pour into pie shell and bake for 45 to 55 minutes.

French Toast Casserole

Ingredients:
½ cup butter, melted
1 cup brown sugar
1 teaspoon cinnamon
12 slices bread, French sliced thinly
3 eggs
½ teaspoon salt
1 ½ cups milk
Garnish: syrup and powdered sugar

Directions:
Mix butter, brown sugar and cinnamon together and pour in the bottom of a greased 9x13 inch pan.
Add two thicknesses of bread over mixture.
Beat eggs, salt and milk together. Pour over the bread.
Cover with foil and refrigerate overnight.
Bake 350 degrees for 35-40 minutes, covered with foil. Bake uncovered for the last 10 minutes.
Invert on serving platter immediately.
If desired, serve with syrup and garnish with powdered sugar.

Baked Spaghetti

Ingredients:
1.5 pounds lean ground meat
2 (16 ounce) jars spaghetti sauce
8 ounces uncooked angel hair pasta
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees.Crumble ground meat in a saucepan. Cook until no pink remains; drain off the fat.
Combine ground meat and spaghetti sauce. Simmer together about 20 minutes. While the sauce simmers, cook the pasta according to the package directions.
Cover the bottom of a 9x13-inch pan with 1/3 of the sauce. Add half of the pasta, then half of the cheese; repeat the layers, ending with the sauce.
Bake for 30 minutes. Top with the remaining cheese, return to the oven and continue to cook until the cheese is melted and bubbly. Cut into squares and serve.

Italian Beef Sandwiches

Ingredients:
3 pound Sirloin Tip Roast
2 packages of Au Jus dry mix
2 packages of brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix

Directions:

Place roast in greased slow cooker. Add 1 cup water. Sprinkle dry mixes on top of roast.
Cook on low for 8 hours. 
Slice meat into thin slices.
Serve on hoagie rolls with mayonnaise and mustard.
Prepare additional Au Jus mix for dipping.

Chicken Enchilada Casserole

Chicken Enchilada Casserole


Ingredients:

  • 3 boneless chicken breasts, cut into bite size pieces 
  • 2 cans diced tomatoes, drained 
  • 1 large can yellow or white corn, drained 
  • 1 cup sour cream (more if desired) 
  • 2 cups cheddar cheese, reserve ½ cup to sprinkle on top 
  • 8 tortillas 
Directions:
  1. Preheat oven to 350 degrees. 
  2. Cook chicken in skillet with a little olive oil. Drain. 
  3. Put cooked chicken in a large bowl; add tomatoes, corn, sour cream and cheese. Mix well. 
  4. Put mixture in tortillas and roll up tightly. 
  5. Lay tortillas in a row in a greased 9x13 inch casserole dish. 
  6. If you have some filling left over, just sprinkle on top of tortillas and cover with cheese. 
  7. Bake at 350 degrees for approximately 30 minutes. 
  8. Serve with salsa and/or sour cream.

Jambalaya

Ingredients:
1 tablespoon olive oil
½ pound smoked sausage, sliced
1 large onion, chopped
1 cup celery, chopped
Salt and Cajun seasoning to taste
1 cup white rice, uncooked
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon chopped garlic
2 cups chicken broth
3 bay leaves
1 pound shrimp, peeled and deveined 

Directions:
Heat oil in large Dutch oven. Add sausage and cook 2 minutes. Add onions and celery and season with salt and Cajun seasoning. Cook until soft, about 6-8 minutes.
Add rice and stir to coat evenly. Add the tomatoes with juice, garlic, bay leaves and broth. Cover and cook over medium heat 20 minutes.
Add shrimp to pot and cook 10 more minutes covered. Let stand 5 minutes, remove bay leaves and serve.

Fabulous Fruit Salad

Ingredients:
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
2 cans mandarin oranges, drained
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1 (8 ounce) container nonfat lemon yogurt 

Directions:
In a large bowl, combine red apple, Granny Smith apple, oranges, celery, dried cranberries, and pecans.
Mix in yogurt. Chill until ready to serve.

Brown Sugar Smokies

Ingredients:
1 (16 ounce) package little smokie sausages
1 pound bacon
1 1/2 cup brown sugar, or to taste 

 Directions:
Preheat oven to 350 degrees.
In a large resealable bag, put ½ cup brown sugar, bacon and sausages. Shake to cover bacon and sausages.
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted; about 45 minutes.
Can prepare the night before and cover tightly; then bake when ready to serve.